Can the water quality influence the chemical composition, sensory properties, and oxidative stability of traditionally extracted argan oil?

2021 ◽  
pp. 1-16
Author(s):  
Zaineb Boukyoud ◽  
Mohamed Ibourki ◽  
Said Gharby ◽  
El Hassan Sakar ◽  
Laila Bijla ◽  
...  
Keyword(s):  
Water Quality ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Sensory Properties ◽  
Distilled Water ◽  
Market Demand ◽  
Extraction Technology ◽  
Argan Oil

Argan oil (AO) is an appreciated vegetable oil thanks to its high nutritional and cosmetic values. AO extraction technology has evolved to meet the market demand. However artisanal production is still widely practiced. The present study aimed at highlighting the influence of water quality on the physicochemical and sensory properties of artisanally extracted AO. To meet this objective, AO was prepared using various water types namely: well water (AOWW), tap water (AOTW), mineral water (AOMW), distilled water (AODW), and ultra-pure water (AOUW). The obtained AOs were evaluated in terms of routinely measured quality indices: iodine, peroxide, acid, and anisidine values, UV specific coefficients extinction, refraction index, and moisture content. Chemical composition (fatty acids, sterols content, and tocopherols content) was investigated together with oxidative stability (OS) and sensory properties. As revealed by the statistical test used, water quality impacted significantly mainly on AO chemical composition, OS, and sensory properties. Obtained results of almost studied quality attributes were consistent with the Official Moroccan Norm. The greatest values of saturated and monounsaturated fatty acids were recorded in AOMW and OAWW, respectively, while AOUW together with AOTW displayed the best record of polyunsaturated fatty acids. Moreover, the highest values of tocopherols were found in AOTW and AOUW. AODW and AOUW presented greatest values of sterols content, OS, and shelf life. Likewise, sensory analysis was satisfactory in almost obtained AOs. Principal component analysis confirmed these results and allowed allowed a good separation among AOs especially with sterols and tocopherols. Based on these outcomes, it could be concluded that water quality is an important parameter to consider by AO producers, ultra-pure and distilled water seemed to exert an ameliorative effect on quality, stability, and shelf life of AOs.

scholarly journals Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 236 ◽  
Author(s):  
Tugba Aktar ◽  
Eda Adal
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Kinetic Property ◽  
Good Alternative ◽  
Market Demand ◽  
Kinetic Information ◽  
Avocado Oil ◽  
Rancimat Method ◽  
Rancimat Test ◽  
Oil Source

Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.

scholarly journals Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1466
Author(s):  
María Belén Linares ◽  
Almudena Cózar ◽  
María Dolores Garrido ◽  
Herminia Vergara
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Storage Time ◽  
Sensory Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

scholarly journals Effect of Salting Process on Fish Quality

2019 ◽  
Vol 2 (1) ◽  
pp. 01-06
Author(s):  
Mohamed H.R ◽  
Hafez N.E ◽  
Awad A.M ◽  
Ibrahim S.M ◽  
El-Lahamy A.A
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Sensory Properties ◽  
Fish Quality ◽  
And Storage

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts

2021 ◽  
Vol 278 ◽  
pp. 109850
Author(s):  
Nana Millicent Duduzile Buthelezi ◽  
Samson Zeray Tesfay ◽  
Lembe Samukelo Magwaza
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Sensory Properties ◽  
Macadamia Nuts

Quality and sensory characteristics of Culatello dry-cured products obtained from the Italian autochthonous pig Suino Nero Lucano and from a modern crossbred pig

2015 ◽  
Vol 55 (9) ◽  
pp. 1192 ◽  
Author(s):  
Annamaria Perna ◽  
Amalia Simonetti ◽  
Immacolata Intaglietta ◽  
Emilio Gambacorta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Consumer Preference ◽  
Monounsaturated Fatty Acids ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Tbars Values ◽  
Haem Iron

The effect of the Suino Nero Lucano (SNL) pig genotype and crossbred genotype (CG) on chemical composition, fatty acid profile, oxidative stability, and sensory characteristics of 30 Culatello samples (15 from SNL and 15 from CG pigs) was investigated. SNL pigs showed a slower growth and therefore were older and lighter at slaughter. Samples from SNL pigs showed significantly (P < 0.001) higher amounts of haem iron, intramuscular fat, and monounsaturated fatty acids than those from CG. The oxidative stability, evaluated by measuring the acid, peroxide and TBARS values, was significantly larger in SNL than in CG Culatello. Moreover, Culatello from SNL pigs showed the highest level of consumer preference in term of overall acceptability (P < 0.05), odour (P < 0.001), taste (P < 0.01), appearance (P < 0.05), and consistency (P < 0.01). The present study confirms that the SNL pig represents a useful resource both for the obtainment of products with high nutritional and sensory value and for promoting the economic development of areas where they are raised.

scholarly journals Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

2016 ◽  
Vol 66 (3) ◽  
pp. 359-372 ◽  
Author(s):  
Vesna Đorđević ◽  
Jasna Đorđević ◽  
Milan Baltić Ž. ◽  
Milica Laudanović ◽  
Vlado Teodorović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Soybean Meal ◽  
Monounsaturated Fatty Acids ◽  
The Other ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Feeding Study

AbstractThe aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P<0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P<0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P<0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at −20°C for 3, 6, 9 and 12 months.

scholarly journals Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

2019 ◽  
Vol 34 (1) ◽  
pp. 101
Author(s):  
Lukita Purnamayati ◽  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Shelf Life ◽  
Nutrient Content ◽  
Sensory Properties ◽  
Soy Flour ◽  
Life Test ◽  
Test Food ◽  
Life Estimation ◽  
Shelf Life Estimation

<p>Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the  best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and a<sub>w</sub> as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), a<sub>w</sub> (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.</p>

STUDY OF PHYSICAL AND CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF THISTLE SPOTTY OIL AS AN INGREDIENT OF COSMETIC PRODUCTS

2019 ◽  
Author(s):  
Т.В. ПЕЛИПЕНКО ◽  
С.К. МУСТАФАЕВ ◽  
Ю.А. ПОЛЯКОВА
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Active Component ◽  
Unsaturated Fatty Acids ◽  
Sensory Properties ◽  
Biologically Active ◽  
Emulsifying Properties ◽  
Cosmetic Products ◽  
Physical And Chemical ◽  
Active Substances

Исследованы физикохимический состав и сенсорные свойства масла расторопши пятнистой, полученного методом холодного отжима на лабораторном прессе Farmet DUO PF3. Установлено, что масло расторопши пятнистой содержит 2,0 неомыляемых веществ, в том числе токоферолов 110 мг . В жирнокислотном составе масла преобладают физиологически активные ненасыщенные жирные кислоты: линолевая и олеиновая 69,70 и 15,60 соответственно. В составе масла отмечено высокое содержание моно и диацилглицеринов, свободных жирных кислот, повышающих гидрофильность масла. Поэтому при введении в липидные составы они создают ощущение меньшей жирности и окклюзивности. При этом моно и диацилглицерины жирных кислот обладают эмульгирующими свойствами. Масло характеризуется невысокими значениями показателей поверхностного натяжения и вязкости, средней растекаемостью, хорошими сенсорными характеристиками. Масло расторопши пятнистой может быть рекомендовано для использования в рецептурах косметических средств в качестве как базового компонента, обладающего свойствами эмолента, так и биологически активного компонента благодаря высокому содержанию ненасыщенных жирных кислот и других активных веществ. Physical and chemical composition and sensory properties of thistle spotty oil, obtained by cold pressing on the laboratory press Farmet DUO PF3, investigated. It was found that thistle spotty oil contains 2,0 of unsaponifiable substances, including tocopherols 110 mg . Physiologically active unsaturated fatty acids linoleic and oleic 69,70 and 15,60, respectively, prevail in the fatty acid composition of the oil. The high content of mono and diacylglycerols, free fatty acids, which increase the hydrophily of the oil, was noted in the composition of the oil. Therefore, when administered in lipid compositions, they create a feeling of less fat and occlusion. In this case, mono and diacylglycerols of fatty acids have emulsifying properties. The oil is characterized by low values of surface tension and viscosity, average spreadability, good sensory characteristics. Thistle spotty oil can be recommended for use in cosmetic receptions as a base component with the properties of emollient and biologically active component due to the high content of unsaturated fatty acids and other active substances.

scholarly journals Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2103
Author(s):  
Patrycja Dopieralska ◽  
Joanna Barłowska ◽  
Anna Teter ◽  
Jolanta Król ◽  
Aneta Brodziak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Shelf Life ◽  
Volatile Compounds ◽  
Carboxylic Acids ◽  
Unsaturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Conjugated Linoleic Acids ◽  
Branched Chain ◽  
Flavor Profile

This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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