scholarly journals Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing

2020 ◽  
Vol 9 (11) ◽  
pp. e82291110599
Author(s):  
Bárbara Lemes Outeiro Araújo ◽  
Ednilton Tavares de Andrade ◽  
Jaqueline Damiany Portela ◽  
Rafael Peron Castro ◽  
Pedro Castro Neto
Keyword(s):  
Fatty Acids ◽  
Crude Protein ◽  
Extraction Methods ◽  
Chemical Extraction ◽  
Grain Processing ◽  
Air Temperatures ◽  
Different Temperatures ◽  
Moringa Oil ◽  
Mechanical Extraction

Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. The objective of this work was to study the chemical prospecting of the oil and the bromatological quality of the moringa cake amog different temperatures of drying (40, 55, and 70 ºC) as well as from the oil chemical and mechanical extraction methods. The extracted oils were qualitatively evaluated for acidity, peroxide and iodine levels, as well as the chemical composition of fatty acids by gas chromatography, of samples dried at different drying air temperatures. The pies from mechanical extractions were evaluated for water content, ether extract, crude protein, ash and fibers in neutral detergent. The drying air temperatures of 40, 55, and 70 ºC significantly affected the physical-chemical quality of the oil and the moringa cake, with the best result being the samples from the dry grains at 40 °C. The composition of the main fatty acids was not altered according to the statistical method applied, these being oleic fatty acid (73.60 to 77.07%), erucic (5.65 to 6.67%) and palmitoleic (4.90 to 5.72%). The chemical extraction of oil, although more efficient than the mechanical one, presented higher levels of acidity and peroxide. The content of fibers in neutral detergent and crude protein of the pie decreased significantly for dried grains with drying air temperature above 40 °C.

scholarly journals PENGARUH METODE EKSTRAKSI MINYAK PUPA ULAT JERMAN TERHADAP KOMPOSISI KIMIA

BUANA SAINS ◽  
2018 ◽  
Vol 18 (1) ◽  
pp. 67
Author(s):  
Erik Priyo Santoso ◽  
Farida Kusuma Astuti
Keyword(s):  
Extraction Method ◽  
Crude Protein ◽  
Dry Matter ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Chemistry Laboratory ◽  
Research Material ◽  
Soxhlet Method ◽  
Heat Method

The aim of this research is to know the extraction method of caterpillar pupa without detrimental to chemical composition to know the amount of pupa production of German caterpillar with two extraction methods per 100 grams of pupa To know the content of dry matter, organic matter, crude protein, crude fat, crude fiber and amino acid lysin, methionine, and vitamin E pupa oil of German caterpillar. The study was conducted from February to April 2017, at the Lab. Central University Tribhuwana Tunggadewi. Oil extraction analysis was conducted in the chemistry laboratory of Tribhuwana Tunggadewi University and chemistry laboratory of Poltek Malang. German caterpillar research material, German caterpillar pupa, pupa caterpillar germany extracted by maceration and sokletasi. German caterpillar pupa is obtained from German caterpillar breeders in Amadanom, Dampit, Malang Regency. This research uses two different extraction methods, namely cold extraction method (maseration method) and using heat method (soxhlet method). The conclusions of both research methods are known that the quantity of German caterpillar yield using soxhlet extraction method is more than the maceration extraction method. However, for the quality of the two methods it is still necessary to do further analysis to know the exact comparison of the two methods.

scholarly journals Effect of physical, chemical and biological extraction methods on the physical behaviour of banana pseudo-stem fibres: Based on fibres extracted from five common Sri Lankan cultivars

2019 ◽  
Vol 14 ◽  
pp. 155892501986569
Author(s):  
Abdul Cader Salahudeen Izzathul Mumthas ◽  
Ganemulle Lekamalage Dharmasri Wickramasinghe ◽  
Ujithe SW Gunasekera
Keyword(s):  
Fibre Diameter ◽  
Extraction Methods ◽  
Chemical Extraction ◽  
Fibre Strength ◽  
Sri Lankan ◽  
Spectroscopy Analysis ◽  
Climatic Zones ◽  
Electron Microscopy Analysis ◽  
Microscopy Analysis ◽  
Mechanical Extraction

This article presents the strength, diameter, elongation and tenacity variations of banana pseudo-stem fibres extracted from five common Sri Lankan cultivars. The banana plants that were selected represent the dry and wet climatic zones of Sri Lanka. Mixtures of all layers of stem from the selected cultivars were subjected to three different extraction methods. Decortication technique was used for mechanical extraction, sodium hydroxide was used for chemical extraction and pectinase enzyme was used for biological extraction. The mechanical extraction method resulted in coarser fibres, chemical extraction resulted in a 30% reduction in the fibre diameter, while the biologically extracted fibre presented a 40% increase in fibre strength compared with the mechanically extracted fibres. Scanning electron microscopy analysis revealed the presence of damaged fibrils in mechanical extraction and removal of binder material in the chemical and biological extraction methods. Furthermore, Fourier transform infrared spectroscopy analysis proved the removal of lignin in chemical and biological extraction. Different cultivars presented different behaviours in extensibility, which is common in natural fibres.

Review on Extraction and Characterization of Castor Seed Oil

2014 ◽  
Vol 625 ◽  
pp. 916-919
Author(s):  
Muhammad Fitri Jamil ◽  
Yoshimitsu Uemura ◽  
Norridah Osman ◽  
Katsuki Kusakabe ◽  
Suzana Yusup
Keyword(s):  
Ricinoleic Acid ◽  
Vegetable Oil ◽  
Castor Oil ◽  
Seed Oil ◽  
Chemical Extraction ◽  
High Concentration ◽  
Mechanical Extraction

Extraction of castor oil is important in determination of the quality of castor oil extracted. The quality of castor oil being extracted has to meet the ASTM standard that has been produced. The way of extraction can be either mechanical extraction or chemical extraction that is practically used in the industry which give the highest yield of oil extracted. Castor oil is mainly composed of ricinoleic acid in high concentration. It is a unique vegetable oil that contains high content of fatty hydroxyacid.

scholarly journals Profiling Analysis of Fatty Acids and Collagens Obtained from Sea Cucumbers

2020 ◽  
Vol 141 ◽  
pp. 03006
Author(s):  
Pascal Budzinski ◽  
Mananya Maimeun ◽  
Parita Mutrakulcharoen ◽  
Benjamaporn Wonganu ◽  
Malinee Sriariyanun
Keyword(s):  
Fatty Acids ◽  
Sea Cucumber ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Biological Activities ◽  
Extraction Methods ◽  
Chemical Extraction ◽  
Sea Cucumbers ◽  
Ft Ir ◽  
Profiling Analysis

Investigations of alternative resources for production of functional foods and ingredients containing valuable compounds with biological activities are getting more and more attention. Sea cucumbers are aquatic functional foods with various medical and pharmaceutical effects, such as antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory and neuroprotective activities. This study aimed to conduct profiling analysis of fatty acids and collagens extracted from four different sea cucumbers harvested from Papua New Guinea by using Gas Chromatrography-Mass Spectrometry (GC-MS) and Fourier Transform Infrared Spectrometer (FT-IR). Three different extraction methods in combination with various solvents were used to find the best combination for extracting fatty acids. Enzymatic and chemical extraction methods were applied for collagen extraction. The highest fat recovery in this study was 85.32% of theoretical yield with high proportions of unsaturated fatty acids up to 74.54%, and enriched with omega-3 fatty acid. FT-IR chromatogram of sea cucumber protein extracts showed the characteristic of collagen enriched with glycine and proline. The nutritional analysis of sea cucumber extracts demonstrated the potential use as functional foods and ingredients with high benefits to human health.

scholarly journals Nutritional quality of ensiled gamba grass (Andropogon gayanus) fortified with graded levels of Centro (Centrosema pascourum)

2020 ◽  
Vol 47 (1) ◽  
pp. 234-245
Author(s):  
A. J. Amuda ◽  
B. O. Alabi ◽  
S. A. Jonah
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Volatile Fatty Acids ◽  
Standard Procedure ◽  
Nitrogen Concentration ◽  
Crude Fibre ◽  
Yellow Colour ◽  
Andropogon Gayanus

The study was conducted with the field grown gamba grass (Andropogon gayanus) and Centro (Centrosema pascourum) to examine the nutritional quality of gamba grass ensiled with graded levels of Centrosema pascourum. The forages were harvested separately chopped into 2-3cm length manually and mixed thoroughly as follows: (100:0, 90:10, 80:20,70:30, 60:40, 50:50 and 40:60% of Andropogon gayanus: Centrosema pascourum, respectively) and designated as T1 , T2 , T3 , T4 , T5 , T6 and T7 respectively. The treatments were ensiled in a laboratory using bottle silos in triplicates per treatments and kept for 30 days fermentation period. The silages were evaluated for quality characteristics, proximate composition, fibre fractions, volatile fatty acids composition and ammonia nitrogen concentration (NH3 -N) using standard procedure. The results obtained showed that the silages were adequately fermented with pleasant and fruity odour, greenish-yellow colour, firm and dry texture. The pH, ether extract (EE), nitrogen free extract (NFE), organic matter (OM) and Ash contents of the silages were similar across the treatments (P<0.05). However, the crude protein (CP) contents of silages (9.44-14.88%), varied significantly (P<0.05) across the treatments. The crude fibre (CF), cellulose, hemicellulose and fibre fractions (neutral detergent fibre (NDF) and acid detergent fibre (ADF) of the silages differed significantly (P<0.05) except for acid detergent lignin (ADL) which was similar across the treatments. Other parameters such as volatile fatty acids (VFAs), NH3 concentration, temperature (°C) and dry matter (DM) moisture content (MC) differed significantly across the board. The results of this study indicated that ensiled Andropogon gayanus with Centrosema pascourum at varied levels of inclusion improved physico chemical properties of the silages. The inclusion of Centrosema pascourum legume forage also improved the crude protein (CP) contents of ensiled gamba grass significantly. Thus, the study recommends the use of 60% Andropogon gayanus and 40% Centrosema pascourum, which is practicable and obtainable.

scholarly journals Effect Of Temperature And Storage Time On The Nutritional Quality Of Olive Drupes: A Case Study

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Enrico Finotti ◽  
Loretta Gambelli ◽  
Gioia Meysem Mili ◽  
Gabrielle Lo Feudo ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Storage Time ◽  
Quality Parameters ◽  
Effect Of Temperature ◽  
Different Temperatures ◽  
And Storage

In this study we evaluated the effect of temperature and time storage on the quality parameters of mono cultivar olive oil drupes. In particular, analyses of total free phenols, fatty acids, lipophilic and hydrophilic antioxidant capacity, sensory analysis, at different temperatures and different times of post harvest storage, were performed. All data obtained have been singularly processed by Functional Mathematical Index (FMI).

scholarly journals Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 480-486 ◽  
Author(s):  
V. Razmaitė ◽  
R. Šveistienė ◽  
G.J. Švirmickas
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Crude Protein ◽  
Castor Fiber ◽  
Eurasian Beaver ◽  
High Quality Protein ◽  
Dominant Fatty Acid ◽  
Fat Depot

The meat of Eurasian beaver (Castor fiber) as obtained in Lithuania contained 21.4% crude protein with high amounts of glutamic acid (152.6 mg/g), aspartic acid (87.6 mg/g), lysine (81.8 mg/g), leucine (75.7 mg/g), arginine (60.4 mg/g), and isoleucine (60.1 mg/g). This meat could be a high quality protein source because of its well-balanced essential amino acid composition. Polyunsaturated fatty acids were predominant with a percentage of 41.58% in thighs and of 42.12% in the fat depot of tails. Hexadecanoic acid (C16:0) was the dominant fatty acid in thigh muscles, followed by octadecadienoic (C18:2n-6), octadecenoic (C18:1), and octadecatrienoic (C18:3n-3) acids with the percentages 23.05, 22.66, 22.28, and 12.40, respectively. In the tail lipids, the dominant fatty acid was C18:1, followed by C18:3n-3 and C18:2n-6, and C16:0 with the percentages 31.72, 21.87, 18.53, and 12.96, respectively. With predominant polyunsaturated fatty acids and an n-6/n-3 PUFA value 2.1, beaver meat could be n-3 PUFA-rich food in human diets.

scholarly journals Meat quality of Maremmana young bulls

2019 ◽  
Vol 42 ◽  
pp. e46515
Author(s):  
Roberto Tocci ◽  
Clara Sargentini
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Moisture Content ◽  
Meat Quality ◽  
Crude Protein ◽  
Principal Component ◽  
Component Analysis ◽  
Fatty Acids Composition ◽  
Intensive System

Maremmana is a local Italian breed reared in southern Tuscany and northern Latium. Twenty-two young bulls were reared in pasture system with concentrate supply (PSCS), whereas 20 young bulls were reared in feedlot intensive system (IS) in order test differences between meat typologies. The bulls were slaughtered at 18 months old. The performances at slaughtering were similar between finishing systems. IS bull meat has shown higher cooking loss than PSCS bull meat (p < 0.001), higher moisture content (p < 0.01), and fat (p < 0.001), and lower crude protein (p < 0.001). The SFA, MUFA and PUFA percentage were similar between meat typologies; whereas if considered in mg per 100 gr of muscle MUFA and SFA content was higher in PSCS meat (p < 0.05). Among the Healthy Indices, C18:2/C18:3 was higher in IS System (14.08 vs. 9.77; p < 0.001); the results of the PCA (Principal Component Analysis) of fatty acids composition showed that PSCS meat was characterized by MUFA and SFA, while IS meat was identified by C18:2/C18:3, and ω6/ ω3.

The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

2009 ◽  
Vol 15 (4) ◽  
pp. 345-356 ◽  
Author(s):  
M. Danowska-Oziewicz ◽  
M. Karpińska-Tymoszczyk ◽  
J. Borowski ◽  
I. Białobrzewski ◽  
P. Zapotoczny
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Turkey Meat ◽  
Convection Oven ◽  
Hot Air ◽  
Different Temperatures ◽  
Hydrolytic Process ◽  
And Storage

The effect of cooking on the quality of turkey meat heated by steam at different temperatures and saturation levels, and then vacuum stored at 3 °C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220 °C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180 °C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. Heating at 180 °C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.

scholarly journals FORMULATION AND STABILITY ASSESSMENT OF ARABICA AND CIVET COFFEE EXTRACTS BASED COSMETIC PREPARATIONS

2018 ◽  
Vol 11 (6) ◽  
pp. 425
Author(s):  
Chaiyavat Chaiyasut ◽  
Bhagavathi Sundaram Sivamaruthi ◽  
Sasithorn Sirilun ◽  
Netnapa Makhamrueang ◽  
Jakkapan Sirithunyalug ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Colorimetric Method ◽  
Extraction Methods ◽  
The Body ◽  
Total Phenolic ◽  
Different Temperatures ◽  
Pathogenic Microbes ◽  
Mechanical Pressing ◽  
The Stability

Objective: The coffee is one of the most common beverages with reported health benefits. The coffee extracts are used in cosmetic and pharmacological preparations. The present study deals with the development of Arabica and Civet coffee extract based cosmetic formulas and its stability.Methods: Coffee extracts were prepared by mechanical pressing and solvent extraction methods. The total phenolic content of the extracts was assessed by Folin–Ciocalteu colorimetric method. The body lotion (BL) and hand moisturizing cream (HMC) were formulated, and the stability, heavy metal, and microbial contamination of the products stored at different temperatures for 3 months were evaluated by the organoleptic method, atomic absorption spectrophotometer, and plate assay, respectively.Results: The developed products (BL and HMC) were creamy, slightly dark in color with coffee fragrance. The products were stable, and no changes in color, odor, and texture were observed, for 3 months even at 40°C. BL was found to be not contaminated with lead, whereas, the presence of arsenic and mercury were found in the concentration of <0.16 and <0.09 mg/kg, respectively. The HMC has <0.16 mg/kg of arsenic and <0.09–0.28 mg/kg of mercury, while no lead content was detected. BL and HMC harbor only 253–281 and 231–251 CFU/g, respectively. The products were free from pathogenic microbes. The extract method has not affected the quality of the product.Conclusion: The BL and HMC were stable and contain negligible amount of heavy metal and found to be microbiologically safe. The presence of coffee extract in the products nourishes and protects the skin and suitable for topical applications.

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