scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

scholarly journals Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
E. Ghanbari Shend ◽  
D. Sivri Ozay ◽  
M . T. Ozkaya ◽  
N. F. Ustunelc
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Processing Unit ◽  
Uv Absorbance

In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

scholarly journals Synthesis and Characterization of Cocozone Oil as Skin Care Ingredient

2018 ◽  
Vol 7 (3.32) ◽  
pp. 147
Author(s):  
Enjarlis . ◽  
Sri Handayani ◽  
Yenny Anwar
Keyword(s):  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Total Content ◽  
Acid Value ◽  
Skin Care ◽  
Optimal Time ◽  
Physico Chemical ◽  
Ozonation Process

Cocozone Oil (CCO) is one of the ozonated oils, obtained by the ozonation process of Virgin Coconut Oil (VCO), that can be used as a material for skin care products. The purpose of this study was to determine: (1) the optimum time and ozone dose for CCO synthesis from VCO using ozonation; (2) the changes in physico-chemical properties of the oil; (3) the change in saturated-unsaturated fatty acids content and the existence any new substances in the CCO. The ozonation of VCO was carried out for 25 hours, with monitoring at the intervals of 4, 8, 12, 16, 20 and 25 hours, at a constant temperature (25 °C) with an ozone flow of 0.25 g/hr. From this study it can be concluded that: (1) The optimal time or dose of ozone required for the synthesis of CCO from VCO through the ozonation process was 25 hours or equivalent to 0.0208 gr O3/ml VCO, (2) Physico-chemical characteristics of the CCO produced: resulting acid value (AV) was 2.71 mg/gram i.e. an increase of 630%; the peroxide value (PV) obtained was 238,77 mgrek/kg i.e. increase  of 3,453 %; the Iodine value (IV) was 0 (zero) i.e. a decrease of 100%; and, the viscosity was 13.30 centipoice i.e. it rose 116%; (3) the total content of saturated fatty acid increased by 3.34%  whereas the unsaturated fatty acid decreased by 98.83; and based on the analysis results of 13C and 1H NMR spectra, the resultant CCO contains a new substance, that is aldehydes.  

scholarly journals Analysis of the range and quality of olive oil

2019 ◽  
pp. 54-68
Author(s):  
Евгений Бурмистров ◽  
Evgeny Burmistrov ◽  
Ольга Бурмистрова ◽  
Olga Burmistrova ◽  
Наталья Леонидовна Наумова ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Production Method ◽  
Test Methods ◽  
International Standards ◽  
Physico Chemical ◽  
Price Range ◽  
Green Glass

Abstract. Assortment falsification and low quality of expensive imported food products contribute to the development of mistrust on the part of consumers and, thereby, decrease their sales volumes, which impedes the expansion of sales markets and profit from sales. The aim of the research was to study the assortment and quality of olive oil sold on the commodity market. The studies used generally accepted test methods: marketing, organoleptic, physico-chemical, statistical. Results. It has been established that the assortment of olive oils is represented by 24 names of products: mainly unrefined by the production method, of Spanish origin, in green glass bottles of 0.5 l and 0.25 l, with a price range of 1 liter from 479.9 rubles. (trademark “Altera”) up to 1220 rubles. (trademark “Borges”). The labeling of the samples taken for testing of unrefined olive oil Extra Virgin Olive Oil of the “Borges” and “Sitia” brands and the refined Olive oil of the “Fillippo Berio” trademark was complete and complies with the requirements of current technical regulations. Consumer labeling of „Olivesco“ brand squeezed oil needs to be corrected in the name and composition of the products. The quality of consumer packaging, sensory and physico-chemical (relative density, refractive index, color number, acidity, acid and peroxide numbers) indicators were within the Russian and international standards. The best example of Extra Virgin Olive Oil can be considered “Sitia” brand products, which have confirmed their status of Protected Appellation of Origin (PDO). The scientific novelty of the research is to identify the quality of oils for compliance with the requirements of the international regulatory document – CODEX STAN 33-1981, REV.2-2003, developed by the Codex Alimentarius and adopted by the FAO / WHO International Commission.

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