scholarly journals The effect of dried herbs on the souring of sunflower oil

2012 ◽  
pp. 87-89
Author(s):  
Mária Kállai-Nagy ◽  
Mária Borbélyné Varga
Keyword(s):  
Antioxidant Activity ◽  
Iodine Value ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Synthetic Antioxidants ◽  
Anisidine Value ◽  
Totox Value

Many herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of the sunflower oil.

scholarly journals Application of Astaxanthin and its Lipid Stability in Bakery Product

2020 ◽  
Vol 8 (3) ◽  
pp. 962-974
Author(s):  
Bayan Yousef AL-Tarifi ◽  
Azizah Mahmood ◽  
Suvik Assaw ◽  
Hassan I. Sheikh
Keyword(s):  
Antioxidant Activity ◽  
Peroxide Value ◽  
Potential Application ◽  
Storage Time ◽  
Functional Foods ◽  
Sensory Properties ◽  
Bakery Product ◽  
Anisidine Value ◽  
Lipid Stability ◽  
Totox Value

The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.

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 Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

scholarly journals Study of o Catechins as Antioxidant Extract from black, white shada seeds and waste of squeezed grape

2014 ◽  
Vol 8 (2) ◽  
pp. 57-63
Author(s):  
Ashraq Monir ◽  
Nidhal Mohammad ◽  
Akram Thabet
Keyword(s):  
Antioxidant Activity ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Grape Seed ◽  
The Other ◽  
Distilled Water ◽  
Bleaching Test ◽  
Seed Extraction ◽  
High Antioxidant Activity ◽  
Β Carotene

Catechins were extracted from black shada, white shada seeds and waste of squeezed grape by mixed each sample with distilled water(1:10), with ethyl acetate(1:1) v/v. Detection of active compounds in the extracts done using IR technique β-carotene bleaching test and peroxide value(POV). Results showed that the black grape seed and the waste of squeezed grape have high antioxidant activity( 64 and 52 g/k grespectively), in comparison with BHT, while it was lower than PG which were 48 and 41.6g/kg compared with PG. On the other hand white grape seed extraction was in the middle between obvious two extractions and was 48 and 36g/kg in comparative with BHT and PG respectively. Peroxide value was determined in sunflower oil for 14 days at 65oc, and showed that these extractions have antioxidant activity and similar to butylated hydroxyl toluene BHT and propyl galate PG.

A Comparative Survey on Antioxidant Activity of Iranian Shrimp Waste [Penaeus Semisulcatus] and Synthetic Antioxidants

2020 ◽  
Vol 17 ◽  
Author(s):  
Naiema Vakili Saatloo ◽  
Leila Peivasteh-Roudsari ◽  
Hadi Eghbaljoo gharehgheshlaghi ◽  
Gholamreza Jahed Khaniki ◽  
Ramin Nabizadeh Nodehi ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Sunflower Oil ◽  
Alkaline Treatment ◽  
Butylated Hydroxytoluene ◽  
Antioxidant Potential ◽  
Shrimp Waste ◽  
Synthetic Antioxidants ◽  
Ability To Act ◽  
Penaeus Semisulcatus ◽  
Seafood Processing

Abstract: Shrimp waste, as an important source of natural carotenoids, is produced in large quantities in seafood processing industry. One of the important characteristics of carotenoids is their ability to act as antioxidants, thus protecting cells and tissues from damaging effects of free radicals and singlet oxygen. The aim of this study was to find effective method for carotenoid extraction [Enzymatic and alkaline treatment] from shrimp waste and compare their antioxidant potential with synthetic antioxidants butylated hydroxyanisole [BHA] and butylated hydroxytoluene [BHT] using sunflower oil. The sunflower oil was exposed to three concentration of extracted carotenoid [470, 235 and 118 mg/kg] and synthetic antioxidants. The inhibition of lipid peroxidation was evaluated for Malondialdehyde and peroxide value. The mean values of carotenoid extract were 243 and 170 mg/kg for enzymatic and alkaline treatment, respectively. So the highest efficacy of carotenoid extraction was obtained from enzymatic extraction. The oil samples containing 470 ppm carotenoid, which extracted by alcalase as the default treatment, exhibited the less peroxide value and higher antioxidant potential than the oil samples containing synthetic antioxidants. According to the results, the synthetic antioxidants can be replaced by extracted carotenoids from shrimp waste as a natural antioxidant to inhibit oxidation.

scholarly journals Quality changes in oil marinades used for flavoring of meat

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Adam Wie˛k ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Renata Pietrzak-Fiećko ◽  
Janusz Pomianowski
Keyword(s):  
Peroxide Value ◽  
Control Sample ◽  
Acid Value ◽  
Oxidation Products ◽  
Common Element ◽  
Secondary Oxidation ◽  
Physicochemical Changes ◽  
Refrigeration Storage

AbstractMeat semi-finished products that are portioned or not, meat with the addition of a different composition of spices and oil are a common element of the commercial offer in the convenient ready to cook food segment. During the refrigeration storage in this complex system of meat, oil and spices, there is a number of physicochemical changes, including hydrolytic and oxidative changes of the oil(1). The products of these reactions become integral components of the meat subjected to heat treatment. As a result of heating, secondary oxidation products of lipids may be formed which constitute a serious health risk(2). The study was aimed at determination of the effect of spices containing antioxidants and sulfur-organic compounds on hydrolytic and oxidative changes in the oil that formed the base of the marinade in which meat was kept. Pork neck was minced and formed into burgers (250 g), rapeseed oil (120 g) and spices (5 g) were used. Four research groups were analyzed meat / oil / spices system with rosemary, oregano, garlic or onion. Oil samples were collected on the third, fifth and eighth day of refrigerated storage. The control sample was the oil from the meat / oil system only. The quality of the oil was evaluated on the basis of the acid value, peroxide value and TBARS index. In the oil with onion, garlic, rosemary and oregano the hydrolytic changes on the 8th day of storage were significantly lower compared to the control. On the basis of the average peroxide value in oil marinades with the addition of rosemary and oregano, significantly lower values of this indicator were found when using rosemary (3.61 meq O2/kg) in comparison with oregano (6.01 meq O2/kg). The average of TBARS index in marinade with onions and garlic was lower by 31% and 48%, respectively. Also the use of rosemary and oregano was effective in blocking the formation of secondary oxidation products (rosemary even three times higher than that of oregano).

scholarly journals Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1273 ◽  
Author(s):  
Berthold Wiege ◽  
Eberhard Fehling ◽  
Bertrand Matthäus ◽  
Marcus Schmidt
Keyword(s):  
Dielectric Constant ◽  
Temperature Dependence ◽  
Sunflower Oil ◽  
Chemical Properties ◽  
Polar Compounds ◽  
Deep Frying ◽  
Frying Fats ◽  
Wide Range

Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory properties of the oil or fat. The standard methods of the German Society for Fat Science for the assessment of the quality of frying fats are time consuming and cost intensive. Therefore, alternative cost-effective and sensitive rapid methods, which ideally allow the quantitative determination of the quality of frying fats “in-line” in the deep-frying pan are needed. Sunflower oil and palm fat were thermally and oxidatively degraded in a beaker at atmospheric pressure under intensive stirring for 76 h at 175 °C. To evaluate the development of the physical properties during heat treatment, the viscosity and dielectric constant of these oils were measured. The temperature in a deep-frying pan can vary within a wide range (160–190 °C), and the viscosity and dielectric constant show a strong temperature dependence. Therefore, it was necessary to measure the temperature dependence of the viscosity and dielectric constant of the different degraded oils. Additionally, their chemical properties were characterized by high-performance gel permeation chromatography and Fourier-transform infrared spectroscopy (FTIR). The determination of the dielectric constant, which is directly correlated with the concentration of polar compounds, seems to be the best method for the assessment of the quality of used frying oils.

scholarly journals Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja

Meso ◽  
2019 ◽  
Vol 21 (1) ◽  
pp. 52-61
Author(s):  
Tihomir Moslavac ◽  
Stela Jokić ◽  
Ana Mrgan ◽  
Štefica Grgić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Beef Tallow ◽  
Natural Antioxidants ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
The Stability

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.

scholarly journals Lipid peroxidation impairs growth and viability of nursery pigs reared under commercial conditions1

2019 ◽  
Vol 97 (8) ◽  
pp. 3379-3389 ◽  
Author(s):  
Petra L Chang ◽  
R Dean Boyd ◽  
Cate Zier-Rush ◽  
David S Rosero ◽  
Eric van Heugten
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Vitamin E ◽  
Iodine Value ◽  
Peroxide Value ◽  
Corn Oil ◽  
Weaned Pigs ◽  
Nursery Pigs ◽  
Anisidine Value ◽  
Dose Dependent

Abstract The objective of this study was to investigate the impact of lipid peroxidation in a dose-dependent manner on growth, health, and oxidative stress status of nursery pigs. A total of 2,200 weaned pigs (5.95 ± 0.20 kg BW) were housed in 100 pens (22 pigs per pen) in a randomized complete block design based on initial BW and sex. Pigs were randomly assigned within blocks to 5 dietary treatments, consisting of a corn–soybean meal-based diet supplemented with 5% of either control corn oil (iodine value = 118, FFA = 0.06%, anisidine value = 3, peroxide value = 3 mEq/kg oil) or peroxidized corn oil (iodine value = 120, FFA = 0.35%, anisidine value = 30, peroxide value = 163 mEq/kg oil). These 2 diets were blended to obtain 5 levels of peroxidation with final treatments designated as 0 (diet with 5% control oil), 25%, 50%, 75%, and 100% (diet with peroxidized corn oil) peroxidation. Diets were fed ad libitum for 43 d. Blood samples were collected on d 33 from 20 pigs per treatment to determine serum oxidative stress markers and vitamin E concentrations and again on d 43 (14 d after vaccination) to determine immune response to porcine circovirus type 2 (PCV2) and Mycoplasma hyopneumoniae (Mhyo). Gain:feed ratio decreased linearly (P = 0.023) with increasing peroxidation, but pen ADG and ADFI were not affected. Number of pigs removed for medical treatment, total number medically treated, pigs culled for low end weight, and mortality increased, and full-value pigs linearly decreased (P < 0.04) with increasing peroxidation. Consequently, total pen gain (weight of viable pigs that remained in test pens at the end of the study minus weight of pigs placed) decreased linearly (P < 0.01) with increasing peroxidation. Antibody titers to Mhyo and PCV2 increased postvaccination (P < 0.001), but did not differ due to dietary treatment. Serum concentrations of malondialdehyde, 8-hydroxy-2′-deoxyguanosine, and protein carbonyl were not affected by peroxidation. Total antioxidant capacity and serum vitamin E concentrations decreased (P = 0.01) linearly with increasing peroxidation. Data show a dose-dependent negative impact of lipid peroxidation on pig productivity when determined under field population conditions, being primarily manifested by increased mortality, number of pigs medically treated, and number of culled pigs (≤13.6 kg BW). Results underscore the importance of proper assessment of lipid peroxidation as part of quality control to prevent oxidative stress and performance losses in weaned pigs.

scholarly journals Assessment of potentials of Moringa oleifera seed oil in enhancing the frying quality of soybean oil

2021 ◽  
Vol 6 (1) ◽  
pp. 771-778
Author(s):  
Yetunde Mary Iranloye ◽  
Fapojuwo Oladele Omololu ◽  
Abiola Folakemi Olaniran ◽  
Victoria Funmilayo Abioye
Keyword(s):  
Soybean Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Chemical Properties ◽  
Smoke Point ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract This study investigated the effects of mixing Moringa oleifera seed oil with soybean (Glycine max) seed oil in enhancing the physical and chemical properties of soybean oil during repetitive frying. Different blends (100:0, 50:50, and 70:30) of soybean and M. oleifera seed oils were formulated, while soybean oil served as control. All these oil samples were used for frying potato (Ipomoea batatas) slices. The quality of the fried oil samples was evaluated by determining the smoke point, refractive index (RI), viscosity, colour, peroxide value, iodine value, and free fatty acid (FFA). The range of values obtained were smoke point (158.7–172.3°C), RI (1.46–1.49°C), colour (6.0–9.42), viscosity (0.41–2.13 mm2/s), peroxide value (0.93–5.16 meq/kg), iodine value (87.16–64.71 mg/100 g), and FFA (0.3–1.95%), for different blends of soybean and M. oleifera seed oils and control. In terms of changes in the chemical and physical properties, during frying, soybean/M. oleifera seed oil mix of 70:30 had the lowest reduction in iodine value (87.56–68.73 mg/100 g), lowest increase in peroxide value (0.93–1.86 meq/kg) and FFA value (0.3–0.65%), while no changes in RI (1.47°C) was observed. The study revealed that mixing of soybean seed oil with M. oleifera seed oil at a ratio of 70:30 enhanced the physical and chemical properties of the soybean oil after two repetitive frying.

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