scholarly journals Quality Assessment of Avocado Pulp Oils during Storage

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 14
Author(s):  
Rita Brzezińska ◽  
Agata Górska ◽  
Kinga Gotowicka ◽  
Joanna Bryś ◽  
Ewa Ostrowska-Ligęza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Peroxide Value ◽  
Induction Time ◽  
Storage Period ◽  
Acid Value ◽  
Plant Materials ◽  
Oil Storage ◽  
Percentage Share

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. The objective of this study was to assess the quality and oxidative stability of avocado pulp oils during a 2-month storage period. Two avocado varieties, Hass and Reed, were selected and oil extraction was performed with the use of hexane. The extent of oxidative deterioration and oil stability were tested by measuring the acid value and peroxide value. The PDSC method was applied to evaluate the oxidative induction time. The composition of fatty acids and their distribution in internal (sn-2) and external (sn-1 and sn-3) positions in triacylglycerols were also analyzed. The acid value and the peroxide value of fresh extracted avocado oils reached approximately 0.6 mg KOH g−1 fat and 5 meq O2 kg−1 fat, respectively. Generally, during avocado oil storage both the acid values and the peroxide values were in accordance with Codex Alimentarius requirements (the limit for acid value is 4 mg KOH g−1, while for peroxide value it is 15 meq O2 kg−1). The Hass avocado pulp oil was characterized by a higher value of the oxidative induction time, about 111 min, compared to the oil extracted from Reed avocado pulp (61 min). The GC analysis revealed that avocado pulp oil could be considered a source of monounsaturated fatty acids. The dominant fatty acid found in this group was oleic acid with a percentage share of above 60%. In accordance with the results of fatty acids distribution in triacylglycerol molecules, the main fatty acids in the sn-2 position were linoleic acid and oleic acid and their percentage share in this item was up to 59% and 34%, respectively. It was also noticed that after a 2-month storage period, the acid value and the peroxide value increased about 7-fold and 2-fold, the oxidative induction time decreased about 2-fold and the percentage shares of fatty acid groups changed. In conclusion, the results obtained in this research indicate that storage period has a significant impact on avocado pulp oil quality.

scholarly journals Storage stability and fatty acid composition of Sanliurfa butterfat

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 124-131
Author(s):  
Naciye Ünver ◽  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Peroxide Value ◽  
Induction Time ◽  
Room Temperature ◽  
Storage Period ◽  
Acid Value

In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the induction time was higher than the butterfat stored at room temperature (20 °C) (P<0.05). Furthermore, the acid value, free fatty acids value, C16:1, C17:1, C18:2n6c and MUFA of the butterfat increased significantly during the storage period (P<0.05). The ratio of saturated fatty acid of the butterfat decreased during the storage (P<0.05). According to the results of free fatty acids, traditional Sanliurfa butterfat at room temperature (20 °C) could be stored safely for a maximum of 3 months, while this period could be up to 6 months for the butterfat stored at refrigerated temperature (4 °C).

scholarly journals Comparative Study on Quality Characteristics and Variations in Fatty Acid Composition of Different Varieties of Rapeseed and Mustard (Brassica spp.)

2018 ◽  
pp. 1-7
Author(s):  
Md. Delwar Hossain ◽  
Kamal Uddin Ahmed ◽  
Mst. Farhana Nazneen Chowdhury ◽  
Alak Barman ◽  
Arif Ahmed ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Erucic Acid ◽  
Acid Composition ◽  
Acid Value ◽  
Quality Characteristics ◽  
Brassica Spp ◽  
Liquid Chromatographic

With a view to studying the qualitative features and the variations in fatty acid composition of 6 rapeseed (B. campestris and B. napus) and mustard (B. juncea) varieties, an experiment was conducted. Among these varieties, BARI Sarisha-14 presented the value of 168.4 which was recorded the highest. Both BARI Sarisha-11 and BARI Sarisha-14 was found with the highest iodine value of 39.44; and the highest amount of acid value was recorded from BARI Sarisha-11 (1.867). Gas-liquid chromatographic (GLC) method has been used to determine the composition of essential fatty acid in the seeds of Brassica spp. (L.). From the GLC analysis, it was found that erucic acid, oleic acid, linoleic acid and lenolenic acid were the prime fatty acids in all the varieties. Erucic acid was in the range of 41.11 – 51.28%, oleic acid was the highest both in BARI Sarisha-11 and BARI Sarisha- 13 contained (18.69%), while BARI Sarisha-9 contained the highest amount of the unsaturated linoleic (17.75%)  and linolenic (15.83%) acids. Moreover, palmitic acid, stearic acid and archidic acid were also present in small amount.

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals Fatty Acid Composition of Ripe Seed Oil of Nyctanthes Arbor-tristis L.

2011 ◽  
Vol 35 (1) ◽  
pp. 121-124 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Sudhangshu Kumar Roy ◽  
Mohammad Shahjahan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Acid Value ◽  
Major Constituent ◽  
Ripe Seed ◽  
Academy Of Sciences

The fatty acid composition of the ripe seed oil of Nyctanthes arbor-tristis L. (Bengali: Seuli) were determined by GLC. The major constituent of the oil was found to be stearic acid, 39.06%. The relative percentages of other major fatty acids were found to be lauric acid, (4.46); linoleic acid, (7.89); oleic acid, (7.97). The yield of the seed oil was found to be 7.29% on extraction with pet-ether (b. p. 40°C - 60°C). Acid value of seed oil was found to be 55.44 and suggests that this oil is inedible.DOI: http://dx.doi.org/10.3329/jbas.v35i1.7977Journal of Bangladesh Academy of Sciences, Vol.35, No.1, 121-124, 2011

scholarly journals PEMANFAATAN AMPAS TEBU UNTUK MENINGKATKAN KUALITAS (SIFAT ORGANOLEPTIK, PARAMETER OKSIDASI, DAN PROFIL ASAM LEMAK) PADA MINYAK JELANTAH

2018 ◽  
Vol 1 (2) ◽  
pp. 19
Author(s):  
Winda Tri Wahyuni ◽  
Mia Srimiati
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acid ◽  
Stearic Acid ◽  
Peroxide Value ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Oxidation Parameters

Used cooking oil is widely used by Indonesian people to fry many foods, which is the oil have been oxidized. On the other hand, Indonesia has a lot of unutilized waste products, such as bagasse. The design of the study was experimental, which added the bagasse to the used cooking oil to filtrate the physical and chemical impurities. There were 3 kinds of treatments, i.e. F1 (3% of bagasse), F2 (5% bagasse), F3 (7% bagasse), and control (without bagasse).<strong> </strong>The characteristics of used cooking oil (control) were: dark brown, rancid odor, having 0,39% of free fatty acid, 12,39 meq/Kg of peroxide value, 35,52% w/w palmitic acid, 35,31 oleic acid, 9,35% w/w linoleic acid, and 3,32% w/w stearic acid. The best treatment taken on the highest yield, organoleptic test, and peroxide number was F1 (3% bagasse), it could reduced free fatty acid and peroxide value become 0,26% and 6,67 mEq/kg. The number of fatty acids from the best treatment were dominated by palmitic acid (33,94% w/w), oleic acid (33,92% w/w), linoleic acid (9,03% w/w) and also had stearic acid (3,21% w/w).<strong> </strong>The bagasse can significantly reduce the organoleptic properties, the oxidation parameters, and other fatty acids of used oil (P&lt;0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.

scholarly journals Quality of oil used to prepare French fries in Dhaka city

2018 ◽  
Vol 53 (2) ◽  
pp. 117-124
Author(s):  
MA Kabir ◽  
S Khan ◽  
SA Lisa ◽  
F Islam
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Peroxide Value ◽  
Low Cost ◽  
French Fries ◽  
Dhaka City

To evaluate the quality of oil used to prepare French fries, fifteen samples of three different categories were collected from Dhaka city. Using solvent extraction method, oils were extracted from the samples. Fatty acid composition, color, peroxide value (PV) and free fatty acids (FFA) of the extracted oils were analyzed. It was found that soybean oil and palm oil were used for frying purpose. Majority of the samples (60%) had peroxide value more than 10 meqO2/kg with highest value of 17.57(±1.39) meqO2/kg. Average color score was found 53.17(±12.73), yellow score was 17.16(±3.79) and red score was 7.2(±3.27). FFA content of the extracted oils were 0.33(±0.29) with the highest value 1.828(±0.029). Fatty acid composition revealed that palmitic acid and oleic acid were the dominant fatty acid with the highest concentration of 43.71±3.39% and 49.54 ±3.6314% respectively. Trans fatty acid was found in 80% of the extracted oils, most frequent trans fat was trans linoleic acid (C18:2) where as trans oleic acid (C18:1) was found in highest concentration 3.7020 ±0.3448. PV and trans fatty acids revealed that the quality of oil used in low cost shops were lower than middle and high cost shops.Bangladesh J. Sci. Ind. Res.53(2), 117-124, 2018

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.

Fatty Acid Data and Crop Surveys Indicate Sources of Red Sunflower Seed Weevil (Coleoptera: Curculionidae), Populations and Suggest Strategies for Management

2020 ◽  
Author(s):  
Jarrad R Prasifka ◽  
Beth Ferguson ◽  
James V Anderson
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Sunflower Seed ◽  
Cultural Practices ◽  
High Oleic ◽  
Fatty Acid Data ◽  
Smicronyx Fulvus ◽  
Combined Data ◽  
Fatty Acid Compositions

Abstract The red sunflower seed weevil, Smicronyx fulvus L., is a univoltine seed-feeding pest of cultivated sunflower, Helianthus annuus L. Artificial infestations of S. fulvus onto sunflowers with traditional (&lt;25% oleic acid), mid-oleic (55–75%), or high oleic (&gt;80%) fatty acid profiles were used to test if fatty acids could be used as natural markers to estimate the proportion of weevils developing on oilseed sunflowers rather than wild Helianthus spp. and confection (non-oil) types. Oleic acid (%) in S. fulvus confirmed the fatty acid compositions of mature larvae and weevil adults reflected their diets, making primary (oleic or linoleic) fatty acids feasible as natural markers for this crop-insect combination. Oleic acid in wild S. fulvus populations in North Dakota suggests at least 84 and 90% of adults originated from mid-oleic or high oleic sunflower hybrids in 2017 and 2018, respectively. Surveys in 2017 (n = 156 fields) and 2019 (n = 120 fields) extended information provided by S. fulvus fatty acid data; no significant spatial patterns of S. fulvus damage were detected in samples, damage to oilseed sunflowers was greater than confection (non-oil) types, and the majority of damage occurred in ≈10% of surveyed fields. Combined, data suggest a few unmanaged or mismanaged oilseed sunflower fields are responsible for producing most S. fulvus in an area. Improved management seems possible with a combination of grower education and expanded use of non-insecticidal tactics, including cultural practices and S. fulvus-resistant hybrids.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

scholarly journals Ectopic overexpression of a type-II DGAT (CeDGAT2-2) derived from oil-rich tuber of Cyperus esculentus enhances accumulation of oil and oleic acid in tobacco leaves

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Yu Gao ◽  
Yan Sun ◽  
Huiling Gao ◽  
Ying Chen ◽  
Xiaoqing Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Negative Impact ◽  
Value Added ◽  
Cyperus Esculentus ◽  
Wild Type ◽  
Tobacco Leaves ◽  
Vegetative Tissues ◽  
Oil Storage ◽  
Tag Biosynthesis

Abstract Background Engineering triacylglycerol (TAG) accumulation in vegetative tissues of non-food crops has become a promising way to meet our increasing demand for plant oils, especially the renewable production of biofuels. The most important target modified in this regard is diacylglycerol acyltransferase (DGAT) enzyme responsible for the final rate-limiting step in TAG biosynthesis. Cyperus esculentus is a unique plant largely accumulating oleic acid-enriched oil in its underground tubers. We speculated that DGAT derived from such oil-rich tubers could function more efficiently than that from oleaginous seeds in enhancing oil storage in vegetative tissues of tobacco, a high-yielding biomass crops. Results Three CeDGAT genes namely CeDGAT1, CeDGAT2-1 and CeDGAT2-2 were identified in C. esculentus by mining transcriptome of developing tubers. These CeDGATs were expressed in tissues tested, with CeDGAT1 highly in roots, CeDGAT2-1 abundantly in leaves, and CeDGAT2-2 predominantly in tubers. Notably, CeDGAT2-2 expression pattern was in accordance with oil dynamic accumulation during tuber development. Overexpression of CeDGAT2-2 functionally restored TAG biosynthesis in TAG-deficient yeast mutant H1246. Oleic acid level was significantly increased in CeDGAT2-2 transgenic yeast compared to the wild-type yeast and ScDGA1-expressed control under culture with and without feeding of exogenous fatty acids. Overexpressing CeDGAT2-2 in tobacco led to dramatic enhancements of leafy oil by 7.15- and 1.7-fold more compared to the wild-type control and plants expressing Arabidopsis seed-derived AtDGAT1. A substantial change in fatty acid composition was detected in leaves, with increase of oleic acid from 5.1% in the wild type to 31.33% in CeDGAT2-2-expressed tobacco and accompanied reduction of saturated fatty acids. Moreover, the elevated accumulation of oleic acid-enriched TAG in transgenic tobacco exhibited no significantly negative impact on other agronomic traits such as photosynthesis, growth rates and seed germination except for small decline of starch content. Conclusions The present data indicate that CeDGAT2-2 has a high enzyme activity to catalyze formation of TAG and a strong specificity for oleic acid-containing substrates, providing new insights into understanding oil biosynthesis mechanism in plant vegetative tissues. Overexpression of CeDGAT2-2 alone can significantly increase oleic acid-enriched oil accumulation in tobacco leaves without negative impact on other agronomy traits, showing CeDGAT2-2 as the desirable target gene in metabolic engineering to enrich oil and value-added lipids in high-biomass plants for commercial production of biofuel oils.

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