scholarly journals Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Chieh-Hsi Tsao ◽  
Chih-Wei Chang ◽  
Yu-Chi Ho ◽  
Yung-Kun Chuang ◽  
Wei-Ju Lee
Keyword(s):  
Fatty Acid ◽  
Linear Regression ◽  
Shelf Life ◽  
Iodine Value ◽  
Unsaturated Fatty Acids ◽  
Storage Period ◽  
Acid Value ◽  
Smoke Point ◽  
Small Scale ◽  
Ambient Conditions

Introduction: Due to the enhanced awareness of consumers concerning healthy foods, homemade expeller-pressed oils have become popular worldwide. However, an extended storage period may lead to oxidization of the oil and exposure to hazardous byproducts by consumers.Methods: In this study, 10 pressed oil samples prepared from common oilseeds using a small-scale expeller oil press were analyzed by OXITEST with a sample amount of 5 g of oil and an oxygen pressure of 800 kPa under accelerated conditions for shelf-life projections. The oil properties were investigated, including the recovery, smoke point, acid value, iodine value, “fatty acid composition, and contents of pigments and tocopherols”.Results: The autoxidation reaction of various expeller-pressed oils under an accelerated testing system followed zero-order Arrhenius kinetics (R2 > 0.99). Shelf-lives of the pressed oils at 25°C were estimated by extrapolation to range 105~1,089 days. The obtained shelf-lives were significantly correlated with log induction period (IP) values (r > 0.81, p < 0.05) and unsaturated fatty acids (UFAs) (r < −0.69, p < 0.05), but not with the iodine value, acid value, or smoke point. Scatter diagrams between shelf-lives and UFAs suggested that these pressed oils could be grouped by two linear regression curves (r > 0.98, p < 0.05). The predictive equations using multiple linear regression are presented herein, with predictor variables of UFAs and an unspecified item involving potential influencing factors such as tocopherol contents (r > 0.88, p < 0.05).Conclusions: Our findings first revealed that the UFA portion was partially correlated with the shelf-lives of selected expeller-pressed seed oils as estimated by the OXITEST. The derived equations can be applied for shelf-life predictions of expeller-pressed oils stored under dark ambient conditions based on the fatty acid profile.

Prediction of Quality and Storage Period of Soybean in Small Packages under Different Temperature

2015 ◽  
Vol 731 ◽  
pp. 389-392
Author(s):  
Wen Li Dong ◽  
Wei Xiao ◽  
De Pu Li ◽  
Zhi Hui Sun
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Acid Value ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Solubility Ratio ◽  
And Control ◽  
And Storage

The variation and dynamics of fat, fatty acid value and dissolution rate of protein of soybean under four storage temperatures conditions were studied. Dynamical model between the value of fatty acid and storage time, storage temperature was build according to the first-order kinetic equation which could predict and control the quality changes of soybeans during storage. The results showed that fat content of soybean and solubility ratio of protein were decreased with the extension of storage but the fatty acid value was increased. The shelf life was predicted according to the change of value of fatty acid during storage. Shelf life prediction model of any temperature between 5~35°C was established used Arrhenius equation and Q10 model and the error rate is less than 10%.

scholarly journals Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time

2017 ◽  
Vol 9 (3) ◽  
pp. 1881-1893
Author(s):  
A. E. Odiko ◽  
E. Joseph
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Acid Value ◽  
Packaging Materials ◽  
Saponification Value ◽  
And Chemical Properties

This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the laboratory. Frozen M. poutassou were bought and stored in a commercial cold room for 12 weeks at -10oC and packed in different packaging materials (Ziploc bag, foil paper and carton) with un-wrapped samples for analysis which lasted 90 days and was conducted every 14 days to measure the moisture, protein, fat, ash, fibre and nitrogen free extract (NFA) content of the fish sample as well as iodine value, peroxide value, saponification value, acid value, free fatty acid and hydroxyl value of fish oil. The result clearly reveals that during storage, the different packaging materials showed significantly (p<0.05) decreasing trend in protein, lipid, ash, fibre and NFA content with increasing storage period and time of analysis except for the moisture content that showed opposite trend. For the chemical properties, the saponification value, peroxide value, free fatty acid, acid value and hydroxyl value showed significantly (p<0.05) increasing trend in the different packaging materials with increasing storage period and time of analysis. While the iodine value decreased with increasing period of storage and time of analysis; the iodine, saponification, peroxide and hydroxyl values were not within the acceptable limits.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

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 Fluorescence Spectroscopy Applied to Monitoring Biodiesel Degradation: Correlation with Acid Value and UV Absorption Analyses

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Maydla dos Santos Vasconcelos ◽  
Wilson Espíndola Passos ◽  
Caroline Honaiser Lescanos ◽  
Ivan Pires de Oliveira ◽  
Magno Aparecido Gonçalves Trindade ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fluorescence Spectroscopy ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Uv Absorption ◽  
Spectroscopy Analysis ◽  
Linolenic Fatty Acid

The techniques used to monitor the quality of the biodiesel are intensely discussed in the literature, partly because of the different oil sources and their intrinsic physicochemical characteristics. This study aimed to monitor the thermal degradation of the fatty acid methyl esters of Sesamum indicum L. and Raphanus sativus L. biodiesels (SILB and RSLB, resp.). The results showed that both biodiesels present a high content of unsaturated fatty acids, ∼84% (SILB) and ∼90% (RSLB). The SILB had a high content of polyunsaturated linoleic fatty acid (18  :  2), about 49%, and the oleic monounsaturated (18  :  1), ∼34%. On the other hand, RSLB presented a considerable content of linolenic fatty acid (18  :  3), ∼11%. The biodiesel samples were thermal degraded at 110°C for 48 hours, and acid value, UV absorption, and fluorescence spectroscopy analysis were carried out. The results revealed that both absorption and fluorescence presented a correlation with acid value as a function of degradation time by monitoring absorptions at 232 and 270 nm as well as the emission at 424 nm. Although the obtained correlation is not completely linear, a direct correlation was observed in both cases, revealing that both properties can be potentially used for monitoring the biodiesel degradation.

Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

2020 ◽  
Vol 122 (11) ◽  
pp. 3419-3432
Author(s):  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani ◽  
Lucy Lynn Maliwichi
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Life Extension ◽  
Small Scale ◽  
Aloe Barbadensis ◽  
Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

scholarly journals Fatty Acid Profile and Oil Stability of Butter Made from Peanut Paste Supplemented with Sesame Seed Paste

2020 ◽  
pp. 1-9
Author(s):  
Ufot E. Inyang ◽  
Onyale V. Oduma
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Peanut Butter ◽  
Sesame Seed ◽  
Acid Value ◽  
Oil Stability ◽  
Oil Separation ◽  
Butter Oil

The present study was conducted to assess the effect of supplementation of peanut paste with 0, 10, 20, 30, 40 and 50% sesame seed paste on the fatty acid profile and oil stability of butter made from the blends. Packaged samples from each blend were stored at ambient temperature (27±2oC) for 12 weeks and analysed for oil separation, peroxide value (PV) and acid value (AV) at four weeks interval. Unblended peanut and sesame seed butters served as control samples. The result showed that apart from behenic acid that was not detected in sesame butter oil, the other eight fatty acids detected in peanut butter oil were also found in sesame butter oil but in varying quantities. Oil extracted from 100% peanut and sesame seed butters contained slightly below 20% saturated fatty acids (SFAs) and slightly above 80% unsaturated fatty acids (UFAs). Palmitic, palmitoleic, oleic, linolenic, arachidic and behenic acids decreased while stearic, linoleic, and eicosenoic acids increased with increase in sesame paste supplementation. Butters made from blended pastes had higher percentages of SFAs and polyunsaturated fatty acids (PUFAs) but lower percentage of monounsaturated fatty acid (MUFAs) than 100% peanut butter oil. Oil separation, PV and AV significantly (P = .05) increased with storage time. Quantity of oil separated at week 12 ranged from 1.05% to 3.19%. The rate of peroxide formation decreased with increase in sesame paste supplementation. Consequently, at week 12, while 10% sesame paste supplemented butter recorded 263.12% increment in PV, the value for 50% sesame paste supplemented butter was 143.01%. The treatment had no effect on acid value during storage. At week 12, the AV increment for the butters from the blended pastes ranged from 179.59% to 181.82% while the values for 100% peanut butter and 100% sesame butter were 183.72% and 119.64% respectively. The study has shown that butter of high unsaturated fatty acids with delayed onset of oxidative deterioration could be produced from peanut paste supplemented with sesame seed paste.

scholarly journals Effect of Processing Methods on the Microbial and Physicochemical Qualities of Palm Oil Produced in Ondo State, Nigeria

2021 ◽  
pp. 33-50
Author(s):  
Ariyo Olanrewaju Dokun ◽  
Ojokoh Anthony ◽  
Akinyosoye Felix Akinsola
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Palm Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Traditional Method ◽  
Storage Period ◽  
Acid Value ◽  
Extraction Methods ◽  
The Other ◽  
Ondo State

This study was aimed at assessing the physicochemical and microbiological quality of Palm oil produced in Ondo State, Nigeria. Three palm oil extraction methods were used for the study. The oil samples were stored for six months, while the microbiological and physicochemical quality assessment were investigated monthly. Results show that the Free Fatty Acids (FFA), Acid Value, Peroxide Value, Iodine Value and Microbial counts of all the oil samples examined varied from one extraction method to the other over the storage period. The samples obtained through the traditional extraction methods had the least quality over the storage period. The total bacteria counts ranged from 0.66 – 3.45 x 104 cfu/ml for the mechanized, 1.25 – 4.50 x 104 cfu/ml for the semi-mechanized and 1.20 – 6.50 x 104 cfu/ml for the traditional method while the fungi count ranged from 0.30 - 5.33 x 104 sfu/ml for mechanized, 1.22 – 7.56 x 104 sfu/ml for the semi-mechanized and 2.30 – 8.56 x 104 sfu/ml for the traditional method. A range of microbes including some pathogenic, were isolated from Palm oil samples. Aspergillus flavus, Pseudomonas aeruginosa, Aspergillus saprophyticus, Varicosporum elodeae, Bacillus licheniformis, Pseudomonas aeruginosa and Staphylococcus aureus were the predominant species. However, Bacillus subtilis, Trichodema viridae and Bacillus cereus are the least isolated microorganisms. The oil extracted through the mechanized method had the lowest Free Fatty Acid (5.60 – 9.77%), Acid Value (11.20 – 20.18 MgKOH/g), Iodine Value (40.00 - 55.43 Wijs), and Peroxide Value (3.02 – 10.33 Meq/Kg) before and after storage than those extracted by the other methods. The sensory evaluation also showed preference for the palm oil extracted using the mechanized process compared to the other methods, as it retained its qualities significantly over the storage period.

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