scholarly journals Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial

2017 ◽  
Vol 16 (3) ◽  
Author(s):  
Yoga Aji Handoko ◽  
Indriatmoko Indriatmoko
Keyword(s):  
Optical Absorption ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Antioxidant Compounds ◽  
Sunflowerseed Oil ◽  
Pigment Stability ◽  
Temperature Levels ◽  
The Stability

The study of vegetable oils fortified with crude extract of carotenoid pigments from tomatothat contains lycopene as dominant antioxidant compounds becomes an interesting researchto be done. The aim of this research is testing the stability of the pigment of tomatoesextracts in the vegetable oil treated on some temperature levels. Spectroscopy method isused to measure the respond of pigment stability in fortified vegetables oils which treated bytemperature from 250C to 700C. Before the measurement is done by a spectrophotometerwhich connected to the thermostat, as much as 1 mg of extract pigment of tomatoes in crystalform was weighed for per sampel, then dissolved into 10 ml palm oil, coconut oil, sunflowerseed oil, and canola oil separately. The results showed that the temperature treatment causesthe value of the optical absorption decreased, which means that the pigment moleculesexperienced instability. The amount of impairment of the optical absorption withtemperature treatment from 250C to 700C at a wavelength of 482 nm, respectively, are: palmoil (Abs = 0.201); coconut oil (Abs = 0.213), sunflower oil (Abs = 0.232); and canola oil(Abs = 0.260). Decreasing value of absorbance (Abs) also indicates the lycopenedegradation that formed the derivatives molecule of this pigment.Keywords: fortification, lycopene, vegetable oil, temperature, tomato

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Effect of Reactant Preheating on the Stability of Non-Premixed Methane/Air Flames

2010 ◽  
Author(s):  
Sylvain Lamige ◽  
Ce´dric Galizzi ◽  
Jiesheng Min ◽  
Julien Perles ◽  
Fre´de´ric Andre´ ◽  
...  
Keyword(s):  
Room Temperature ◽  
Initial Temperature ◽  
Flame Stability ◽  
Air Velocity ◽  
Lifted Flames ◽  
Local Extinctions ◽  
Lift Off ◽  
Temperature Levels ◽  
The Stability ◽  
Jet Velocities

This study details the influence of reactant temperature on the stability of non-premixed CH4/air co-flow jet flames. Flame characteristics have been studied for five temperature levels (from 295 K to 600 K). The hysteresis zone formed by the limits between attached and lifted flame translates towards higher methane jet velocities with an increase of initial temperature, independently of the air velocity range. Moreover, critical velocities vary linearly with initial temperature. In addition, attachment and lift-off heights have been obtained from CH* chemiluminescence visualization. Results point out that the attachment height decreases significantly with temperature. Observations also indicate that the intrinsic process of lifting is modified. Pre-lifting anchored flame local extinctions, not observed at room-temperature, appear at higher initial temperatures; their occurrence increases with temperature. The lift-off height of turbulent lifted flames is also reduced with temperature. Overall, results show that increasing local temperature in the stabilization zone enhances flame stability.

scholarly journals Stability of Chlorophyll a Monomer Incorporated into Cremophor EL Nano-Micelles under Dark and Moderate Light Conditions

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5059
Author(s):  
Ewa Janik-Zabrotowicz ◽  
Marta Arczewska ◽  
Patrycja Prochniewicz ◽  
Izabela Świetlicka ◽  
Konrad Terpiłowski
Keyword(s):  
Chlorophyll A ◽  
Self Assembly ◽  
Molecular Spectroscopy ◽  
Fluorescence Emission ◽  
Molecular Organization ◽  
Cremophor El ◽  
Light Conditions ◽  
Fluorescence Emission Spectra ◽  
Pigment Stability ◽  
The Stability

In this paper, stability of chlorophyll a monomers encapsulated into the Cremophor EL nano-micelles was studied under dark and moderate light conditions, typical of a room with natural or artificial lighting, in the presence of oxygen. The pigment stability against visible light was determined using the dynamic light scattering and molecular spectroscopy (UV-Vis absorption and stationary fluorescence) methods. Chlorophyll a, at the molar concentration of 10−5 M, was dissolved in the 5 wt% Cremophor emulsion for comparison in the ethanolic solution. The stability of such a self-assembly pigment–detergent nano-system is important in the light of its application on the commercial-scale. The presented results indicate the high stability of the pigment monomeric molecular organization in the nano-emulsion. During the storage in the dark, the half-lifetime was calculated as about 7 months. Additionally, based on the shape of absorption and fluorescence emission spectra, chlorophyll aggregation in the Cremophor EL aqueous solution along with the time was excluded. Moreover, the average size of detergent micelles as chlorophyll carriers was not affected after 70 days of the nano-system storage. Pigment stability against the moderate white light (0.1 mW) did not differ significantly from storage conditions in the dark. The photooxidation products, detected by occurrence of new absorption and fluorescence emission bands, was estimated on the negligible level. The stability of such a self-assembly pigment–detergent nano-system would potentially broaden the field of chlorophyll a (chl a) application in the food industry, medicine or artificial photosynthesis models.

Influence of Processing on Nutrients in Foods1

1982 ◽  
Vol 45 (4) ◽  
pp. 367-373 ◽  
Author(s):  
DARYL B. LUND
Keyword(s):  
Environmental Factors ◽  
Systematic Approach ◽  
Research Effort ◽  
Nutrient Retention ◽  
Temperature Treatment ◽  
Process Models ◽  
Toxic Substances ◽  
Considerable Research ◽  
Canned Foods ◽  
The Stability

Considerable research effort has been devoted to the effect of processing on nutrients in foods. Yet only recently has a systematic approach been used to identify changes in processes which result in improved nutritional content of the product. The catalyst for this systematic approach has been the generation of kinetic data on the influence of environmental factors on the stability of nutrients which can then be used in process models. The effort to quantify reactions important in foods must continue for both nutrients and toxic constituents, but because of limited resources, we should conscientiously choose which environmental factors and which nutrients or toxic substances will be studied. The example of improving nutrient retention in canned foods by choice of time/temperature treatment and by changing geometry is used to illustrate the application of modeling. Additional research effort is warranted on the effect of water activity on nutrient stability, the generation of toxic substances during processing and the bioavailability of nutrients as influenced by processing.

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

Effect of Coconut Oil and Surfactants on Stability of Nanoemulsions

2012 ◽  
Vol 506 ◽  
pp. 429-432 ◽  
Author(s):  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak ◽  
Gaysorn Chansiri ◽  
W. Promboot ◽  
U. Imerb ◽  
...  
Keyword(s):  
Castor Oil ◽  
Coconut Oil ◽  
Temperature Cycling ◽  
Polysorbate 80 ◽  
Sorbitan Monooleate ◽  
Polyethylene Glycol 400 ◽  
Polysorbate 20 ◽  
Temperature Cycling Test ◽  
The Stability ◽  
Oil Sunflower

The objective of this study was to investigate the effect of coconut oil and different surfactants on stability of nanoemulsions that were prepared by simple homogenization (13,500 rpm, 10 minutes). Coconut oil, sunflower oil and castor oil at the concentration of 20-40% w/w were used as the oil phase. Polysorbate 20, polysorbate 80 and Cremophore RH40 were used as surfactant whereas sorbitan monooleate and polyethylene glycol 400 were used as co-surfactants. The formulations containing coconut oil in the range of 20-40% w/w and the ratio of polysorbate 80 to sorbitan monooleate of 2:1 and 3:1 provided nanosized emulsions (100-500 nm). The zeta potential values ranged from-41.51 to-16.97 mV. The prepared nanoemulsions were stable for at least 7 days at 8 °C. The temperature cycling test (storage at 4 °C for 24 hours and at 45 °C for 24 hours) was performed. It was found that the formulation containing 30% w/w of coconut oil, 22.5% w/w of polysorbate 80 and 7.5% w/w of sorbitan monooleate was stable for 1 cycle. The results indicated that a decrease in the concentration of surfactant and an increase in the concentration of oil affected the stability of nanoemulsions.

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