Refined Technique and Characterization of Chinese Insect Wax

2012 ◽  
Vol 161 ◽  
pp. 94-99
Author(s):  
Hong Zhang ◽  
Hua Zheng ◽  
Jun Chen ◽  
Xiao Ming Chen ◽  
Hong Zhao ◽  
...  
Keyword(s):  
Melting Point ◽  
Iodine Value ◽  
Acid Value ◽  
Chemical Changes ◽  
Saponification Value ◽  
Grade Requirement ◽  
Refined Technique

For the improvement of processing and the increase of refined products of Chinese insect wax, it was carried out on the raw wax for its refining in the pilot plants. After the treatment, it was raised the melting point and reduced the acid value, iodine value, saponification value and insoluble substances of benzene significantly. The quality of final products was accord to the industrial top-grade requirement. The yield of refined wax was ranging from 72.76% to 74.30% and the whiteness was 51.8% to 56.3%. It was not observed any chemical changes of the wax during the processing.

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.

Physico-chemical Analysis of Tangashree Ghrita

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Asha F. Hosur ◽  
Mamatha K. V. ◽  
Veena B. Kupati
Keyword(s):  
Refractive Index ◽  
Chemical Analysis ◽  
Moisture Content ◽  
Iodine Value ◽  
Acid Value ◽  
Who Guidelines ◽  
Saponification Value ◽  
Physico Chemical ◽  
Chemical Studies

Quality of the drug is basic need of the era, Analytical tests are helpful to overcome the impurity or substandard of drugs. By following these tests we can ensure the qualities of drugs and promise the good result in treating the disease. Materials and methods: Physico‐chemical studies like Refractive index, Acid value, Saponification value, Iodine value and moisture content were carried out as per the WHO guidelines, Ayurvedic Pharmacopoeia and Indian Pharmacopoeia. Conclusion: Standardization tests done on Tangashri Ghrita are useful in authentication and ensuring the quality of the same.

scholarly journals Chemical Analysis of (Lagenaria siceraria) Calabash Seeds Oil

2020 ◽  
pp. 24-30
Author(s):  
M. Hashimu ◽  
J. Ibrahim ◽  
S. Y. Lema ◽  
J. Suleiman
Keyword(s):  
Iodine Value ◽  
Acid Value ◽  
Fats And Oils ◽  
Physicochemical Characteristics ◽  
Degree Of Saturation ◽  
Lagenaria Siceraria ◽  
Saponification Value ◽  
High Degree ◽  
Commercial Oil

Characterization of fats and oils is important in assessing their potential economic uses. This study was carried out to determine and compare the physicochemical characteristics of a commercial oil and solvent extracted oil from the kernels of calabash seeds (Lagenaria siceraria). The range of physicochemical properties are: Solvent extraction recorded a higher yield of (42.3±0.66%) acid value (9.4±1.8 - 8.2±0.5 mgKOH/g of oil), iodine value (4.56±2.6 - 4.46±0.07 mg/100g), saponification value (162.7±4.58 - 159.42±3.68 mgKOH/g), peroxide value (6.0±1.63 - 5.3±2.4 mEq/kg), free fatty acid (10.3±1.76 - 9.89±1.8 % as oleic acid). The low iodine value indicates a high degree of saturation of the fat as well as its non-drying nature.

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 Physicochemical characterization of Jatropha oil seed and suitability as biodiesel feedstock

2020 ◽  
Vol 7 (3) ◽  
pp. 581-586
Author(s):  
Aparna Yadav ◽  
◽  
Sudhakar Prasad Mishra ◽  
P. S. Kendurkar ◽  
Ajay Kumar ◽  
...  
Keyword(s):  
Iodine Value ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Cetane Number ◽  
Physicochemical Characterization ◽  
Acid Value ◽  
Mean Value ◽  
Plant Seed ◽  
Saponification Value ◽  
Plant Seed Oil

The physiocochemical properties of Jatropha curcas kernel oils were characterized as potential biodiesel, including oil yield per plant, seed oil content, kernel oil content, acid value, iodine value, saponification value and cetane number. Twenty-five accessions of Jatropha curcas were used for oil content measurement sranging from 21.14 to 40.66 %with a mean value of 32.85% and Kernels oil 48.59 to 60.45 % with a mean value of 56.28 %. The seed index ranged significantly from a seed weight of 45.45 to 64.45 g. Oil yields per plant ranged from 0.44 to 2.85 kg with a mean value of 1.70 kg per plant, respectively. To understand the properties of acid value, iodine value, saponification and cetane number, experimental physio-chemical studies were performed. Since these properties are critical for determining the current oil condition. The current study confirms that accession seeds performed higher than international saponification value, iodine value and cetane number standards may be an important source for meeting potential energy requirements.

CHARACTERIZATION OF FIXED OIL FROM SEEDS OF MOMORDICA TUBEROSA (ROXB) COGN. (CUCURBITACEAE) FRUITS BY GC-MS

INDIAN DRUGS ◽  
2012 ◽  
Vol 49 (04) ◽  
pp. 39-42
Author(s):  
M. S Kale ◽  
◽  
K. S. Laddha
Keyword(s):  
Oleic Acid ◽  
Stearic Acid ◽  
Eleostearic Acid ◽  
Octadecenoic Acid ◽  
Acid Value ◽  
Octadecatrienoic Acid ◽  
Octadecanoic Acid ◽  
Hexadecanoic Acid ◽  
Saponification Value

Fixed oil obtained from the seeds of Momordica tuberosa (Roxb) Cogn. fruits (family: Cucurbitaceae) was analyzed using GC-MS. Five compounds, namely palmitic acid (hexadecanoic acid), oleic acid (9-octadecenoic acid), stearic acid (octadecanoic acid), ?-eleostearic acid (9, 11, 13-octadecatrienoic acid) and gama-linolenic acid (6, 9, 12-octadecatrienoic acid) were found to be major compounds in fixed oil obtained from the seeds of M. tuberosa fruits. Physical constants saponification value, unsaponifiable matter and acid value were found to be 182.4, 1.56% w/w and 11.44 respectively.

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

2020 ◽  
pp. 108201322095673
Author(s):  
M Al-Bachir ◽  
Y Koudsi
Keyword(s):  
Refractive Index ◽  
Gamma Irradiation ◽  
Iodine Value ◽  
Peroxide Value ◽  
Research Work ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Thiobarbituric Acid Reactive Substances ◽  
Saponification Value ◽  
And Storage

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.

scholarly journals PENGARUH PENAMBAHAN PEWARNA EKSTRAK KUNYIT DAN EKSTRAK WORTEL TERHADAP MARGARIN BERBAHAN MINYAK KELAPA DAN LEMAK COKLAT

Agrika ◽  
2017 ◽  
Vol 11 (2) ◽  
Author(s):  
Slamet Raharjo ◽  
Moh. Su’i ◽  
S Suprihana
Keyword(s):  
Melting Point ◽  
Iodine Value ◽  
Acid Value ◽  
Slip Melting Point

Margarin merupakan pengganti mentega dengan rupa, bau, konsistensi, rasa, dan nilai gizi yang hampir sama. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi ekstrak pewarna kunyit dan wortel pada produk margarin minyak kelapa dan lemak coklat yang mempunyai asam laurat tinggi. Warna yang diinginkan pada margarin adalah kuning mentega (Butter Yellow). Penelitian ini dilakukan dengan dua factor yaitu faktor pertama jenis pewarna yang terdiri ekstrak kunyit dan ekstrak wortel, Faktor kedua adalah konsentrasi ekstrak pewarna terdiri dari 5%, 7% dan 10%. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 3 ulangan. Hasil penelitian menunjukan bahwa jenis pewarna dan konsentrasinya tidak berpengaruh nyata pada Iodine Value (IV), kadar air dan titik leleh (Slip Melting Point), tetapi berpengaruh terhadap bilangan asam (Acid Value) warna. Perlakuan terbaik diperoleh pada jenis pewarna kunyit dengan konsentrasi 10% dengan nilai bilangan asam 2,04; iodive value 36,80; kadar air 10,13%; titik leleh 34,00 °C dan warna (kekuningan) 28,65. Kata kunci: Margarin, minyak kelapa, lemak coklat, kunyit, wortel

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

scholarly journals Preliminary Physico-Chemical Profile of Yashtimadhu Ghrita

2021 ◽  
Vol 12 (3) ◽  
pp. 2184-2189
Author(s):  
Swathy Vijayakumar ◽  
Mahadevan Subramaniam ◽  
Vandana Rani Madhavan ◽  
Anusree Dileep ◽  
Ramesh Narve Venkatesha ◽  
...  
Keyword(s):  
Acid Value ◽  
Solvent System ◽  
Organoleptic Evaluation ◽  
Cross Sectional ◽  
System A ◽  
Saponification Value ◽  
Physico Chemical ◽  
Acute Wound ◽  
Test Result

Yashtimadhu ghrita is a single-herbal ghee formulation mentioned in the classical texts of Ayurveda and is indicated in sadya kshatavrana (an acute inflammatory condition or an acute wound associated with trauma). It also minimizes the pain related to the wound. The present study is intended to create a finger print profile of Yastimadhu ghrita through its pharmacognostical identification and the physico-chemical analysis.  The genuineness of the dry specimen of Yashtimadhu (Glycyrrhiza glabra Linn.) was confirmed through organoleptic evaluation and cross-sectional microscopy. Yashtimadhu ghrita was prepared  as per the Sneha paka (preparation of unctuous formulations using ghee, oil etc.) procedure mentioned in Sarngadhara Samhita Madhyama khanda and the standard operative procedures specified in Ayurvedic pharmacopoeia of India. The test result of the finished product shows Acid value 6.7, saponification value 213.4, and Refractive index value1.455 at room temperature, Iodine value 38.7, LOD 0.64. TLC and HPTLC were carried out for the characterization of the plant material in an appropriate solvent system. A total of nine spots were distinguished in 254 nm and five spots in 366 nm during the HPTLC scanning. The Rf value pertaining to the spots were identical in the methanolic extract which indicates the presence of definite constituents in Yashtimadhu ghrita.

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