scholarly journals Comparative Analysis of the Effects of Domestic Frying and Storage on Some Selected Oil Samples from Local and Commercial Sources

2019 ◽  
pp. 17-34
Author(s):  
Gbadamosi Waheed Abiodun ◽  
Raji Ahmed Kolade ◽  
Oyegoke Jamal Adeyinka
Keyword(s):  
Palm Olein ◽  
Edible Oils ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Frying Oils ◽  
Peroxide Values ◽  
Heating Oil ◽  
Commercial Sources ◽  
The Stability ◽  
And Storage

Recent studies have shown that heating oil to high temperature causes oxidative degradation of the oil, consequently producing characteristics odour, taste, colour and texture. However, this study was conducted to evaluate the stability of four different samples of edible oils. Acid value was found to be 5.22, 3.50, 0.73 and 1.29 mg KOH/g oil in fresh Melon, Bushmango, olive and Palm olein oils samples respectively. When the four oil samples were used for frying, the acid value was found to be; 6.73, 3.90, 2.24 and 2.24 mg KOH/g oil (24 hours after frying), 11.22, 7.86, 4.49 and 3.3 mg KOH/g oil (2 weeks after frying) and 19.17, 13.22, 5.82 and 4.4 mg KOH/g oil (4 weeks after frying), for melon, Bushmango, olive and palm olein oils samples respectively. Saponification values were ranged between 196.70-240.00 mg KOH/g oil in fresh oils of the samples, and between 197.80-252.33 mg KOH/g oil in the oils after using them for frying. Furthermore, Peroxide values ranged from 2.65 to 3.20 Meq/Kg in fresh oils of the samples, and from 2.71 to 24.00 Meq/Kg in frying oils were to exceed the permitted value of 20 meq/Kg for olive oil and 10 meq/Kg for other edible oils in nearly half the analyzed samples. In general, feeding on these kinds of edible oils which have high values of acidity and peroxides is very dangerous because of the destructive effects of peroxide compounds and acidity on the components of the membranes of the living cell.

Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases

2020 ◽  
Vol 16 (4) ◽  
pp. 571-577
Author(s):  
Ali Jamali ◽  
Masoumeh Moslemi ◽  
Naeimeh Akramzadeh ◽  
Amin M. Khaneghah ◽  
Manouchehr Dadgarnejad
Keyword(s):  
Palm Oil ◽  
Edible Oils ◽  
Communicable Disease ◽  
Saturated Fatty Acids ◽  
The Body ◽  
Frying Oil ◽  
Local Market ◽  
Frying Oils ◽  
Rancimat Method ◽  
The Stability

Background: The proposed criteria for a healthy daily diet play a drastic role in the prevention of non-communicable disease. Several cases of acute and chronic diseases occurred due to the presence of toxic and unsafe agents in the body. Trans and some saturated fatty acids as an example of these unfavorable components, could pose some dangerous effects on human health such as cardiovascular disease. Objective: In the current study, health criteria were undertaken to evaluate the safety of collected edible oils samples from Iranian market, and then some of the approaches for elimination and control of arisen health concerns were discussed. Methods: Totally 18 edible oil samples including cooking oil (n=5), frying oil (n=9) and table margarine (n=4) were collected from Tehran local market and were analyzed in 2016. The fatty acid profile was determined by using gas chromatography equipped with a flame ionization detector. Furthermore, the stability of frying oil was also measured by the Rancimat method. Results: All samples contained the trans and saturated fats in concentrations lower than the maximum recommended values (1%, 2% and 4% of trans for cooking oils, frying oils and table margarines, and 30% and 48% of saturation in frying oils and table margarines, respectively). The frying oils demonstrated the desired stability against high temperatures. Optimization of stability was done mainly by the addition of palm oil to the formula in the past. However, based on the fact of the high saturation of palm oil and its carcinogenicity under uncontrolled consumption, a risk assessment conducted in Iran led to the limited import of palm oil. This approach resulted in the production of healthier alternatives in the country. Conclusion: The usage of applicable approaches such as inter-esterification, fractionation and blending by more stable oils fractions is suggested to achieve healthier products.

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

2018 ◽  
Vol 42 (5) ◽  
pp. e13592 ◽  
Author(s):  
Gires Boungo Teboukeu ◽  
Fabrice Tonfack Djikeng ◽  
Mathilde Julie Klang ◽  
Serge Houketchang Ndomou ◽  
Mallampalli Sri Lakshmi Karuna ◽  
...  
Keyword(s):  
Storage Time ◽  
Palm Olein ◽  
Extraction Optimization ◽  
The Stability ◽  
And Storage

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

2019 ◽  
Vol 15 (7) ◽  
pp. 672-677 ◽  
Author(s):  
Aziz H. Rad ◽  
Behzad Ebrahimi ◽  
Fakhreddin Homayoonpour ◽  
Aydin Tabrizi ◽  
Darya A. SalmasI ◽  
...  
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Synergistic Effects ◽  
Ascorbyl Palmitate ◽  
Polar Compounds ◽  
Frying Oil ◽  
Antioxidant Compounds ◽  
Frying Oils ◽  
Frying Process

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

scholarly journals Evaluation of Oxidative Stability of Vegetable Oils during Deep Frying

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Omar M Almrhag , Frage L Abookleesh
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Oxidative Degradation ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Fatty Acids Profile ◽  
Oil Deterioration ◽  
Rate Of Increase ◽  
Different Types

The oxidative degradation of the used oils were evaluated by monitoring total polar compound (TPC), Iodine value (IV), Peroxide value (Pv), specific extinction E1% at 233nm and 269nm, and changes in the fatty acids profile. Three different types of edible oils, namely, corn oil, soybean, and palm olien, were used in deep fat frying at 180 oC ± 5oC for 5 h/d for three consecutive days. The result of this study indicates that palm olein showed significantly (P<0.05) lower in all measured parameters than the other oils used. For PV, the rate of increase was not constant as frying progressed. The extent of oil deterioration was best reflected in the changes in percent TPC, IV, E1%cm at 233nm.

Preparation, Stabilization and Some Properties of Purified Human Plasmin*

1964 ◽  
Vol 11 (01) ◽  
pp. 075-084 ◽  
Author(s):  
Daniel L Kline ◽  
Jacob B Fishman ◽  
Keyword(s):  
Plasminogen Activator ◽  
Stable Form ◽  
Neutral Ph ◽  
The Stability ◽  
And Storage

Summary1. Lysine increased the solubility, decreased the SK requirement and increased the stability of plasmin prepared from purified plasminogen by SK activation.2. A procedure is presented for the rapid and quantitative conversion of plasminogen to plasmin and storage of the plasmin in stable form at neutral pH as a lyophilized powder.3. Approximately 10% for the plasminogen molecule was split off during its activation. No carbohydrate was lost.4. The plasmin isolated was homogeneous in the ultracentrifuge at pH 2.5 and was quantitatively convertible to plasminogen activator by the addition of SK.

Evaluation of the quality and the stability of human samples for analysis and storage in biorepository

2018 ◽  
Vol 50 (1) ◽  
Author(s):  
Leonardo André Lange ◽  
Caroline Galgowski ◽  
Anna Cecília Roncalio ◽  
Fabiana Sehnem ◽  
Grabriela Borgmann ◽  
...  
Keyword(s):  
Human Samples ◽  
The Stability ◽  
And Storage

A review of lignin hydrogen peroxide oxidation chemistry with emphasis on aromatic aldehydes and acids

Holzforschung ◽  
2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Ajinkya More ◽  
Thomas Elder ◽  
Zhihua Jiang
Keyword(s):  
Hydrogen Peroxide ◽  
Oxidative Degradation ◽  
Reaction Medium ◽  
Dicarboxylic Acids ◽  
Aromatic Aldehydes ◽  
Product Distribution ◽  
Reaction Conditions ◽  
Alkaline Conditions ◽  
The Stability ◽  
Oxidation Chemistry

Abstract This review discusses the main factors that govern the oxidation processes of lignins into aromatic aldehydes and acids using hydrogen peroxide. Aromatic aldehydes and acids are produced in the oxidative degradation of lignin whereas mono and dicarboxylic acids are the main products. The stability of hydrogen peroxide under the reaction conditions is an important factor that needs to be addressed for selectively improving the yield of aromatic aldehydes. Hydrogen peroxide in the presence of heavy metal ions readily decomposes, leading to minor degradation of lignin. This degradation results in quinones which are highly reactive towards peroxide. Under these reaction conditions, the pH of the reaction medium defines the reaction mechanism and the product distribution. Under acidic conditions, hydrogen peroxide reacts electrophilically with electron rich aromatic and olefinic structures at comparatively higher temperatures. In contrast, under alkaline conditions it reacts nucleophilically with electron deficient carbonyl and conjugated carbonyl structures in lignin. The reaction pattern in the oxidation of lignin usually involves cleavage of the aromatic ring, the aliphatic side chain or other linkages which will be discussed in this review.

Effect of pH and temperature on the infectivity of human coronavirus 229E

1989 ◽  
Vol 35 (10) ◽  
pp. 972-974 ◽  
Author(s):  
Alain Lamarre ◽  
Pierre J. Talbot
Keyword(s):  
Incubation Period ◽  
Storage Conditions ◽  
Viral Infectivity ◽  
Human Coronavirus ◽  
Virus Growth ◽  
The Stability ◽  
And Storage ◽  
Influence Of Ph ◽  
Human Coronavirus 229E

The stability of human coronavirus 229E infectivity was maximum at pH 6.0 when incubated at either 4 or 33 °C. However, the influence of pH was more pronounced at 33 °C. Viral infectivity was completely lost after a 14-day incubation period at 22, 33, or 37 °C but remained relatively constant at 4 °C for the same length of time. Finally, the infectious titer did not show any significant reduction when subjected to 25 cycles of thawing and freezing. These studies will contribute to optimize virus growth and storage conditions, which will facilitate the molecular characterization of this important pathogen.Key words: coronavirus, pH, temperature, infectivity, human coronavirus.

scholarly journals Pre-Drawn Syringes of Comirnaty for an Efficient COVID-19 Mass Vaccination: Demonstration of Stability

Pharmaceutics ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1029
Author(s):  
Francesca Selmin ◽  
Umberto M. Musazzi ◽  
Silvia Franzè ◽  
Edoardo Scarpa ◽  
Loris Rizzello ◽  
...  
Keyword(s):  
Mechanical Stress ◽  
Real Life ◽  
Storage Conditions ◽  
Lipid Nanoparticles ◽  
Mass Vaccination ◽  
Hydrodynamic Diameter ◽  
The Us ◽  
Real Mass ◽  
The Stability ◽  
And Storage

Moving towards a real mass vaccination in the context of COVID-19, healthcare professionals are required to face some criticisms due to limited data on the stability of a mRNA-based vaccine (Pfizer-BioNTech COVID-19 Vaccine in the US or Comirnaty in EU) as a dose in a 1 mL-syringe. The stability of the lipid nanoparticles and the encapsulated mRNA was evaluated in a “real-life” scenario. Specifically, we investigated the effects of different storing materials (e.g., syringes vs. glass vials), as well as of temperature and mechanical stress on nucleic acid integrity, number, and particle size distribution of lipid nanoparticles. After 5 h in the syringe, lipid nanoparticles maintained the regular round shape, and the hydrodynamic diameter ranged between 80 and 100 nm with a relatively narrow polydispersity (<0.2). Samples were stable independently of syringe materials and storage conditions. Only strong mechanical stress (e.g., shaking) caused massive aggregation of lipid nanoparticles and mRNA degradation. These proof-of-concept experiments support the hypothesis that vaccine doses can be safely prepared in a dedicated area using an aseptic technique and transferred without affecting their stability.

Stability of dronabinol capsules when stored frozen, refrigerated, or at room temperature

2016 ◽  
Vol 73 (14) ◽  
pp. 1088-1092 ◽  
Author(s):  
Michael F. Wempe ◽  
Alan Oldland ◽  
Nancy Stolpman ◽  
Tyree H. Kiser
Keyword(s):  
High Performance ◽  
Room Temperature ◽  
Oxidative Degradation ◽  
Storage Condition ◽  
Sesame Oil ◽  
Forced Degradation ◽  
Product Packaging ◽  
Time Points ◽  
The Stability ◽  
Minimal Reduction

Abstract Purpose Results of a study to determine the 90-day stability of dronabinol capsules stored under various temperature conditions are reported. Methods High-performance liquid chromatography (HPLC) with ultraviolet (UV) detection was used to assess the stability of dronabinol capsules (synthetic delta-9-tetrahydrocannabinol [Δ9-THC] mixed with high-grade sesame oil and other inactive ingredients and encapsulated as soft gelatin capsules) that were frozen, refrigerated, or kept at room temperature for three months. The dronabinol capsules remained in the original foil-sealed blister packs until preparation for HPLC–UV assessment. The primary endpoint was the percentage of the initial Δ9-THC concentration remaining at multiple designated time points. The secondary aim was to perform forced-degradation studies under acidic conditions to demonstrate that the HPLC–UV method used was stability indicating. Results The appearance of the dronabinol capsules remained unaltered during frozen, cold, or room-temperature storage. Regardless of storage condition, the percentage of the initial Δ9-THC content remaining was greater than 97% for all evaluated samples at all time points over the three-month study. These experimental data indicate that the product packaging and the sesame oil used to formulate dronabinol capsules efficiently protect Δ9-THC from oxidative degradation to cannabinol; this suggests that pharmacies can store dronabinol capsules in nonrefrigerated automated dispensing systems, with a capsule expiration date of 90 days after removal from the refrigerator. Conclusion Dronabinol capsules may be stored at room temperature in their original packaging for up to three months without compromising capsule appearance and with minimal reduction in Δ9-THC concentration.

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