scholarly journals Toxic Compounds Emerged in Brassica Juncea (L) Seed Oil Over Deep Heating are Identified Through Chromatographic Technique and Physio - Chemical Parameters

2020 ◽  
Vol 11 (2) ◽  
pp. 2038-2048
Author(s):  
Selvaraj Rama Jeba ◽  
Kandasamy Karthikeyan
Keyword(s):  
Peroxide Value ◽  
Thermal Process ◽  
Chemical Properties ◽  
Acid Value ◽  
Mustard Oil ◽  
Chromatographic Technique ◽  
Anisidine Value ◽  
Ft Ir ◽  
And Shifts ◽  
The Impact

Oil heating has been degraded by thermal, air and moisture penetration leading to the creation of volatile and non-volatile materials serving as active substrate and increasing temperature and mass transmission levels. In this study, Fresh mustard oil was characterized to assess chemical properties like saponification value (SV), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), Totox value (TV), acid value (AV),density and viscosity. The oil was reused (thermal process) for three sets of periods at different heat levels 120, 140, 160, 180 and 200 degrees the impact of the thermal process was examined through physicochemical, nutritional and sensory properties and compared with fresh mustard oil. Chemical compounds were identified for selected oils using GC-MS and FT-IR spectroscopy. The effect of spectra reveals there was a significant change in the thermal refined oils band (180 to 200 ° C) and higher temperature changes the band's exact positions and shifts when the fatty acid ratio has shifted. Similarly, the FT-IR study also found the drastic changes in the functional compounds at 180 to 200°C. The chemical property shows that primary and secondary level of rancidity were confirmed through peroxide value and p-Anisidine value respectively; the consistency and the flow rate was reduced due to the deterioration through rancidity.

scholarly journals Total gossypol and oxidation levels of refined cottonseeds oils and crude peanut oils produced in Burkina Faso

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 274-282
Author(s):  
S. Zio ◽  
B. Tarnagda ◽  
O. Zongo ◽  
A. Boro ◽  
D. Elothmani ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Edible Oils ◽  
Acid Value ◽  
Total Gossypol ◽  
Total Oxidation ◽  
Anisidine Value ◽  
Mineral Oils ◽  
Bobo Dioulasso ◽  
Totox Value ◽  
The Impact

Edible oils produced and consumed in Burkina Faso often do not meet established standards. The objective of this study was to evaluate the total gossypol level of refined cottonseeds oils and the oxidation state of crude peanut oils and refined cottonseeds oils in Burkina Faso to determine the impact on consumer health. A total of 61 samples including crude peanut oils and refined cottonseeds oils were collected in Ouagadougou, Bobo Dioulasso and surrounding areas. Total Gossypol and p-Anisidine value were determined by spectrophotometry. Peroxide value, acid value, soap residual value and mineral oils were determined by chemical methods. Total oxidation (Totox) value was determined by mathematical prediction. Overall, Gossypol total average of cottonseeds oils analyzed in this study was 0.032%. The p-Anisidine value average was 1.80 for refined cottonseeds oils and 11.65 for crude peanut oils. The Totox averages were respectively 19.37 and 28.36 for refined cottonseeds and crude peanut oils. The average peroxide values for refined cottonseeds oils and peanut crude oils were 8.52 and 8.33 mEq O2/Kg, respectively (p<0.05). The average acid values were 0.27 and 1.95 mg KOH/g for refined cottonseeds oils and crude peanut oils, respectively (p<0.05). None of the oils showed any mineral oil trace. The average residual soap values were respectively 1.47 and 8.32 ppm for peanut oils and cottonseeds oils (p<0.05). The majority values determined conformed to the Codex Alimentarius standard despite some cases of non-compliance. It is essential to improve the processes of oils production and conservation in order to have quality oils to guarantee the health of the consumer.

scholarly journals Antioxidant capacity of pitcher (Nepenthes) extract on oxidative rancidity of sun-dried squid

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 167-173
Author(s):  
N.P. Minh
Keyword(s):  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Butylated Hydroxyanisole ◽  
Oxidative Rancidity ◽  
Carbonyl Value ◽  
Promising Alternative ◽  
Great Capacity ◽  
Significant Difference ◽  
The Impact

Consumers demand new biologically natural-active ingredients with a great capacity to promote a healthier advantage and free from toxicity. Pitcher (Nepenthes) is one of the naturally carnivorous climber herbs. Extract from Nepenthes plant contains numerous beneficial bioactivity characteristics. This research compared the impact of 0.05% pitcher extract demonstrated with 10 ppm butylated hydroxyanisole on the accumulation of acid value, peroxide value, carbonyl value and thiobarbituric acid during 12 months of storage. Results showed that there was no significant difference between 0.05% pitcher extract and 10 ppm butylated hydroxyanisole in respect of acid value, peroxide value, carbonyl value and thiobarbituric acid during preservation of the dried squid. Pitcher extract would be a promising alternative to replace synthetic antioxidants to overcome oxidative rancidity in the dried seafood.

scholarly journals Effect of deep-fat frying on chemical properties of edible vegetable oils used by senegalese households

2014 ◽  
Vol 14 (66) ◽  
pp. 9418-9438
Author(s):  
A Diop ◽  
◽  
SO Sarr ◽  
S Ndao ◽  
M Cissé ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Frying Oil ◽  
Peanut Oil ◽  
Deep Fat Frying ◽  
Chemical Parameter ◽  
Polar Components

Deep -fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Frying process was applied to meat, fish and potatoes in Senegalese culinary conditions. Ten (10) oil samples, each of three different brands , were purchased from wholesalers and retailers in different neighborhoods of Dakar. The samples were subjected to frying at 220°C for 40 min and then oils were withdrawn in amber bottles samples of which were taken for analysis. Acid value, peroxide value and total polar components were used to evaluate the quality of these oils after initial determination of the iodine value and the moisture and volatile matter content . Acid value increased after 40 min of frying and values ranged from 0.62 to 1.08 mg/kg after frying fish, while those for meat and potatoes ranged from 0.39 to 0.73 and 0.37 to 0.51 mg/kg, respectively. Peroxide value increased slightly for peanut oil (A) and sharply for peanut oil (B) and sunflower oil (C). Frying fish led to high values of total polar components whereas those obtained after frying meat and potatoes during 40 min did not exceed 15.27% except for peanut oil (A). Therefore , frying affects chemical parameter values of edible vegetable oils, which increase at a level depending on the product to be fried. A sharp Total Polar components increase was obtained after frying fish using the three types of oil with values exceeding, sometimes, the maximum level set by the Codex Alimentarius Commission. This latter chemical parameter is considered a good indicator of overall quality of frying oil. Thus in Senegalese culinary practices where frying oil is often re - used in families with low -income, such a situation may lead to significant sanitary risks. In view of these results, investigations need to be extended to other types of oil marketed in Senegal.

scholarly journals Determination of Physico-chemical Properties, Cholesterol and Vitamin A Levels of Vegetable Oils commonly Sold in Ado Ekiti Metropolis

2021 ◽  
pp. 53-61
Author(s):  
F. A. Ishaya ◽  
A. A. Oladejo ◽  
A. B. Olaoye
Keyword(s):  
Vitamin A ◽  
Vegetable Oils ◽  
Peroxide Value ◽  
Essential Fatty Acids ◽  
Chemical Properties ◽  
Acid Value ◽  
Cholesterol Content ◽  
Human Beings ◽  
Wide Range ◽  
Significant Difference

Edible vegetable oils are very important resource that are in high demand globally, and used in a variety of ways as they are considered a concentrated source of energy for human beings and carriers of oil-soluble vitamins which supply the essential fatty acids that are required for a wide range of biological and physiological functions. This work was aimed at evaluating the physicochemical properties, cholesterol content and analyzes the vitamin A contents of commonly sold vegetable oils in Ado Ekiti metropolis. The physicochemical parameters such as density, acid value, iodine value, peroxide value and saponin value, cholesterol content as well as Vitamin A content were all analyzed using standard analytical methods. Results of the physicochemical analysis showed that there was no significant difference (p>0.05) in the densities of the oil samples, It was observed that sample 4 oil showed maximum (1.58 mgKOH/g) and sample 6 showed minimum (1.38 mg KOH/g) acid values. Highest iodine values were observed in sample 8 (68.13 g/I2/100g) and lowest in sample 4 (56.38 g/I2/100g). Peroxide value was found to range from 2.18 meq O2/kg to 2.67 meq O2/kg, while saponin value was highest in sample 6 (130.3 mg KOH/g) and lowest in sample 8 (122.4 mg KOH/g). All the oil samples were found to contain cholesterol which ranged from 1.21±0.04 mg/dl (sample 1) to 4.58±0.01 mg/dl (sample 4), while the vitamin A content ranged from 674.80±10.26 IU/g (sample 2) to 877.97±20.52 IU/g (sample 8). Findings from this research showed that the researched oils meet the acceptable physicochemical standard. However, the cholesterol levels were against the inscriptions of cholesterol free on the labels.

Dark- or Light-Colored Melanins: Generating Pigments Using Fe2+ and H2O2

2017 ◽  
Author(s):  
Koen Vercruysse ◽  
Shelby Russell ◽  
Juan Knight ◽  
Najwa Stewart ◽  
Nicole Wilson ◽  
...  
Keyword(s):  
Chemical Change ◽  
Chemical Properties ◽  
Size Exclusion ◽  
Air Oxidation ◽  
Wide Range ◽  
Exclusion Chromatography ◽  
Yellow Orange ◽  
Ft Ir ◽  
Dark Color ◽  
The Impact

We have studied the formation of melanin-like pigments from catechol or pyrogallol and a wide range of other phenolic compounds using Fe<sup>2+</sup> and H<sub>2</sub>O<sub>2</sub>. Combining UV_Vis spectroscopic measurements and size-exclusion chromatography analyses we evaluated the impact of the intensity of the oxidation reaction by varying the concentration of H<sub>2</sub>O<sub>2</sub> present in the reaction mixtures. All compounds tested, except tyrosine, reacted readily leading to mixtures that were black, brown or yellow-orange in color. For many compounds tested, the use of increasing concentrations of H<sub>2</sub>O<sub>2 </sub>resulted in either precipitation of the pigment or the formation of a soluble, lighter-colored pigment. With catechol or pyrogallol as model compounds, and using different concentrations of H<sub>2</sub>O<sub>2</sub>, several materials were synthesized, purified and dried. The physic-chemical properties of these materials were compared to the properties of melanin-like pigments synthesized from the same precursors using air-oxidation in an alkaline environment. For both precursors, a distinct chemical change, as judged from FT-IR spectroscopy, was introduced in the melanin structures when using H<sub>2</sub>O<sub>2</sub> as the oxidizing agent and the relative intensity of this distinct signal strengthened with increasing concentration of H<sub>2</sub>O<sub>2</sub> used in the reaction. In general, our results suggest that depending on the precursor molecule and the intensity of the oxidizing reaction conditions involved, light- or dark-colored melanin-like pigments can be generated. This may be an important factor when evaluating the visible outlook of histological or archeological specimens: the presence of a lighter color or the absence of a dark color may not necessarily mean the absence of melanin-like biomolecules.

Dark- or Light-Colored Melanins: Generating Pigments Using Fe2+ and H2O2

2017 ◽  
Author(s):  
Koen Vercruysse ◽  
Shelby Russell ◽  
Juan Knight ◽  
Najwa Stewart ◽  
Nicole Wilson ◽  
...  
Keyword(s):  
Chemical Change ◽  
Chemical Properties ◽  
Size Exclusion ◽  
Air Oxidation ◽  
Wide Range ◽  
Exclusion Chromatography ◽  
Yellow Orange ◽  
Ft Ir ◽  
Dark Color ◽  
The Impact

We have studied the formation of melanin-like pigments from catechol or pyrogallol and a wide range of other phenolic compounds using Fe<sup>2+</sup> and H<sub>2</sub>O<sub>2</sub>. Combining UV_Vis spectroscopic measurements and size-exclusion chromatography analyses we evaluated the impact of the intensity of the oxidation reaction by varying the concentration of H<sub>2</sub>O<sub>2</sub> present in the reaction mixtures. All compounds tested, except tyrosine, reacted readily leading to mixtures that were black, brown or yellow-orange in color. For many compounds tested, the use of increasing concentrations of H<sub>2</sub>O<sub>2 </sub>resulted in either precipitation of the pigment or the formation of a soluble, lighter-colored pigment. With catechol or pyrogallol as model compounds, and using different concentrations of H<sub>2</sub>O<sub>2</sub>, several materials were synthesized, purified and dried. The physic-chemical properties of these materials were compared to the properties of melanin-like pigments synthesized from the same precursors using air-oxidation in an alkaline environment. For both precursors, a distinct chemical change, as judged from FT-IR spectroscopy, was introduced in the melanin structures when using H<sub>2</sub>O<sub>2</sub> as the oxidizing agent and the relative intensity of this distinct signal strengthened with increasing concentration of H<sub>2</sub>O<sub>2</sub> used in the reaction. In general, our results suggest that depending on the precursor molecule and the intensity of the oxidizing reaction conditions involved, light- or dark-colored melanin-like pigments can be generated. This may be an important factor when evaluating the visible outlook of histological or archeological specimens: the presence of a lighter color or the absence of a dark color may not necessarily mean the absence of melanin-like biomolecules.

Investigation of lamb fat quality attributes during deodorization

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Asiye Doosti ◽  
Kazem Jafarinaeimi ◽  
Mohammad Balvardi ◽  
Hamid Mortezapour
Keyword(s):  
Peroxide Value ◽  
Linear Models ◽  
Acid Value ◽  
Color Difference ◽  
Chi Square ◽  
Anisidine Value ◽  
Different Temperatures ◽  
Nonlinear Regression Method ◽  
Totox Value ◽  
Frying Fat

AbstractEdible lamb fat is an illustrious frying fat due to its good flavor and stability to oxidation. Fat deodorization is a vacuum–steam distillation process that is accomplished for removing the unwanted components such as free fatty acids and volatile compounds. The present work has studied the kinetics of lamb fat deodorization under different temperatures in a batch deodorization system. Variations of acid value (AV), peroxide value, p-Anisidine value, TOTOX value and total color difference were measured during the deodorization process. The Logarithmic, Wang and Singh, Hénon et al., and linear models were fitted with obtained data using nonlinear regression method. Results indicated that the Logarithmic and Henon et al. models gave the best fitness respectively with AV and p-Anisidine value, based on the statistical criteria of correlation coefficient (R2), reduced chi-square (χ2) and root mean square error (RMSE). Furthermore, the linear model was selected as the best model to describe the variations of TOTOX value and peroxide value during the deodorization process.

scholarly journals Synthesis and characterization of stable aqueous dispersion of silver nanoparticle from citrullus vulgaris seed oil via lecithin

NanoNEXT ◽  
2021 ◽  
pp. 16-25
Author(s):  
Henry L. Barnabas ◽  
Ngoshe A.M ◽  
Joshua A Gidigbi
Keyword(s):  
Silver Nanoparticles ◽  
Silver Nanoparticle ◽  
Peroxide Value ◽  
Seed Oil ◽  
Waste Product ◽  
Chemical Properties ◽  
Aqueous Dispersion ◽  
Acid Value ◽  
Visual Assessment ◽  
Physico Chemical

Nanoparticles are known to be of wide applications in various fields of human endeavours. Many methods of syntheses such as physical, chemical are harmful to the environment, thus, this study utilised green production of nanoparticles via waste product such as Citrulus vulgaris seed. Oil was extracted using soxhlet extractor from the prepared Citrulus vulgaris seed. Physico-chemical properties such as percentage yield, acid value, peroxide value were carried out on the Citrulus vulgaris seed oil. Citrulus vulgaris was further processed to form lecithin. The lecithin extracted was characterized for colour, Peroxide Value, Acetone Insoluble (AI), Acid Value, solubility in water and organic solvents. The result of the physico-chemical parameters was in conformity with the standard and various literatures. Therefore, lecithin is processed into dispersed aqueous silver nanoparticles by the addition of silver nitrate. The chemical reaction was monitored progressively using visual assessment, UV-visible and FTIR Spectroscopy. The size and surface of the dispersed silver nanoparticles produced was analysed using Atomic Force Microscopy. Therefore, a dispersed aqueous silver nanoparticle was produced from lecithin made from Citrulus vulgaris seed oil.

scholarly journals Comparative study of crude and refined edible oils of sunflower and peanut

2017 ◽  
Vol 15 (1) ◽  
pp. 1-4
Author(s):  
ESHTIAG IBRAHIM MOHAMMED ◽  
ELMUGDAD AHMED ALI
Keyword(s):  
Fatty Acid ◽  
Comparative Study ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Chemical Properties ◽  
Acid Value ◽  
Refining Process ◽  
Peanut Oil ◽  
Acid Acid

Mohammed EI, Ali EA. 2017. Comparative study of crude and refined edible oils of sunflower and peanut. Biofarmasi (Rumphius J Nat Prod Biochem) 15: 1-4. The objective of this study was to compare crude and refined edible oils of sunflower and peanut from their physical properties like color, moisture, density and refractive index, and chemical properties like peroxide value, zero fatty acid, acid value, saponifiable and non-saponifiable value. For example, after refining process, the moisture content of sunflower oil was reduced from 0.07% to 0.02% and from 0.13% to 0.02% on peanut oil, the peroxide value of sunflower oil was decreased from 13.94 meq/kg to 2.77 meq/kg and from 3.137 meq/kg to 0.2 meq/kg on peanut oil. Gas chromatographic applied on sunflower oil showed that stearic acid area percentage was decreased from 0. 1.8805 to 0.3510 after refining, and for peanut oil, it was decreased from 11.1643 to 1.0281 after refining. This study showed marked differences in the physicochemical properties of sunflower and those of peanut. These properties of each crude oil were significantly changed when it was subjected to the refining process. Fatty acid components of both crude and refined were determined by GC. The study showed striking differences in the crude and refined oils from sunflower and peanut types.

scholarly journals Effects of different baking techniques on the quality of walnut and its oil

2021 ◽  
Vol 72 (2) ◽  
pp. e406
Author(s):  
B.K. Niu ◽  
T.M. Olajide ◽  
H.A. Liu ◽  
H. Pasdar ◽  
X.C. Weng
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Walnut Oil ◽  
Aroma Components ◽  
Baking Conditions

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

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