scholarly journals Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil

2018 ◽  
Vol 68 (4) ◽  
pp. 227
Author(s):  
H. A. Sulaiman ◽  
E. E.M. Ahmad ◽  
AA. Mariod ◽  
B. Mathäus ◽  
M. Salaheldeen
Keyword(s):  
Oxidative Stability ◽  
Research Work ◽  
Soxhlet Extraction ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Ambient Conditions ◽  
Opposite Trend ◽  
Extraction Apparatus ◽  
Soxhlet Extraction Apparatus ◽  
Moringa Peregrina

The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics.

scholarly journals Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

2017 ◽  
Vol 68 (1) ◽  
pp. 184 ◽  
Author(s):  
S. M.A. Elbadawi ◽  
E. E.M. Ahmad ◽  
A. A. Mariod ◽  
B. Mathäus
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Opposite Effect ◽  
Edible Oils ◽  
Tap Water ◽  
Soxhlet Extraction ◽  
Thermally Processed ◽  
Extraction Apparatus ◽  
Soxhlet Extraction Apparatus ◽  
Palmitic Acids

In the present study, the effects of roasting and boiling on the proximate composition of the kernels as well as the physicochemical properties and oxidative stabilities of the extracted oils of Balanites aegyptiaca were investigated. Roasting was performed at 180 ˚C for 15 minutes, whereas boiling of the kernels was carried out in tap water for one hour. The oils from raw and thermally processed samples were extracted using n-hexane in a Soxhlet extraction apparatus and characterized. The roasting significantly (p < 0.05) influenced the peroxide value and the oxidative stability of the extracted oil in a positive way; whereas boiling had the opposite effect. The oils were composed of linoleic, oleic, stearic, and palmitic acids as the major fatty acids (96%) and contained predominantly α- and γ-tocopherols (ca. 400mg/kg). The study suggests that the oil from roasted kernels could be used as a natural antioxidant for enhancing the characteristics of other edible oils via blending.

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

scholarly journals Influence of Physicochemical Characteristics of Neem Seeds (Azadirachta indica A. Juss) on Biodiesel Production

Biomolecules ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 616
Author(s):  
Bakari Hamadou ◽  
Djomdi ◽  
Ruben Zieba Falama ◽  
Cedric Delattre ◽  
Guillaume Pierre ◽  
...  
Keyword(s):  
Seed Oil ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Biodiesel Production ◽  
Major Drawback ◽  
Neem Seed Oil ◽  
The City

The aim of this work is to study the influence of the physicochemical characteristics of neem seeds, according to their mass and oil content, on the production of biodiesel. After the physical characterization of the seeds and extraction of the oil (triglycerides), biodiesel was produced from crude neem seed oil by transesterification with ethanol in the presence of sodium hydroxide. This study shows that the physicochemical characteristics of these seeds vary according to the origin of the samples. The seeds from Zidim, with a mass average of 200 seeds evaluated at 141.36 g and an almond content of 40.70%, have better characteristics compared to those collected in the city of Maroua, with average values evaluated at 128.00 g and 36.05%, respectively. Almonds have an average lipid content of 53.98 and 56.75% for the Maroua and Zidim samples, respectively. This study also reveals that neem oil, by its physicochemical characteristics, has a satisfactory quality for a valorization in the production of biodiesel. However, its relatively high free fatty acid content is a major drawback, which leads to a low yield of biodiesel, evaluated on average at 89.02%, and requires a desacidification operation to improve this yield. The analysis of biodiesel indicates physicochemical characteristics close and comparable to those of petrodiesel, particularly in terms of calorific value, density, kinematic viscosity, acid value, evaluated at 41.00 MJ/kg, 0.803, 4.42 cSt, and 0.130 mg/g, respectively.

scholarly journals Characterization and fatty acid profile analysis of oil extracted from unexploited seed of African star apple (Udara)

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 10 ◽  
Author(s):  
Kingsley Ozioma Omeje ◽  
Okechukwu Kalu Iroha ◽  
Affiong Asuquo Edeke ◽  
Henry Chimezie Omeje ◽  
Victor Onukwube Apeh
Keyword(s):  
Fatty Acid ◽  
Profile Analysis ◽  
Soxhlet Extraction ◽  
Acid Value ◽  
Undecylenic Acid ◽  
Octadecanoic Acid ◽  
Hexadecanoic Acid ◽  
Sweet Smell ◽  
Normal Hexane ◽  
African Star Apple

This study sought to characterize the phyto-oil extracted from an unexploited seed of African star apple (Udara) using soxhlet extraction method, normal hexane was used as the solvent at 67 °C for 4 h. The percentage oil yield was 23.8%. The extracted oil was liquid at room temperature, pleasant sweet smell with honey-like colour. The oil physicochemical properties such as acid value, peroxide value and saponification value were 17.41 ± 0.43 mg/KOH/g, 57.74 ± 2.77 meq/kg−1 and 236.341 ± 6.80 mg/KOH/g, respectively. Also, free fatty acid of 8.75% and iodine value of 29 ± 0.16 mg/100g were obtained. The identified fatty acids present included n-hexadecanoic acid (7.55%), 13-hexyloxacyctri-dec-10-en-2-one (1.19%), oleic acids (30.21%), octadecanoic acid (5.28%), hexadecanoic acid (2.37%), undecylenic acid (40.33%), 9-octadecanal (7.09%), and 9, 17-octadecadienal (5.98%). The properties of oil extracted revealed that the seed is a good source of oil which could be employed for industrial purposes.

scholarly journals Aloe ferox Seed: A Potential Source of Oil for Cosmetic and Pharmaceutical Use

2013 ◽  
Vol 8 (3) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Rachael Dangarembizi ◽  
Eliton Chivandi ◽  
Kennedy Erlwanger
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Seed Oil ◽  
Soxhlet Extraction ◽  
Acid Value ◽  
Potential Source ◽  
Saponification Value ◽  
Aloe Ferox ◽  
Pharmaceutical Industries ◽  
Important Medicinal Plant

Aloe ferox is an important medicinal plant in Southern Africa whose seeds could be useful as a source of oil. The fatty acid composition of A. ferox seed oil was determined using gas chromatography. The physicochemical properties of the oil were analysed using standard methods. The seeds yielded 19.4% of a light textured oil using the Blight and Dyer's method and 12.3% using the Soxhlet extraction method. The saponification value of the seed oil was 241.9 mg KOH/g and the peroxide value was 8.9 meq/kg. The acid value of the seed oil was 51.5 mg KOH/g (25.9% free fatty acids). The major fatty acids found in the seed oil were linoleic acid (71.8%), oleic acid (12.0%), palmitic acid (11.2%) and stearic acid (2.9%). The results obtained suggest that as A. ferox seed oil is high in linoleic acid, it could be potentially exploited in the cosmetic and pharmaceutical industries.

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