The Comparison of Oil Quality from Different Processes

2011 ◽  
Vol 66-68 ◽  
pp. 598-607
Author(s):  
Yang Li ◽  
Lian Zhou Jiang ◽  
Chen Wang ◽  
Xiao Nan Sui
Keyword(s):  
Fatty Acid ◽  
Oil Quality ◽  
Fatty Acid Distribution ◽  
Oil Extraction ◽  
Hexane Extraction ◽  
Enzyme Extraction ◽  
Extraction Processes ◽  
Demulsification Process ◽  
Better Than

In this study, different oil extraction processes, such as extrusion pretreatment, ultrasound-ethanol assisted demulsification and traditional hexane extraction of oil, were employed to extract oil from soybean in order to compare their different effects on oil quality, fatty acid distribution and VE content of oil. The result shows that the quality of oil from extrusion pretreatment aqueous enzyme extraction (EAEP) of oil and ultrasound-ethanol assisted demulsification aqueous enzyme extraction of oil were same. The raw oil quality from the above two processes was better than the hexane extraction of oil. The fatty acid contents of oil were similar in different oil extraction processes. The VE content of oil from ultrasound-ethanol assisted demulsification process was decreased, while the extrusion pretreatment aqueous enzyme extraction of oil had no influence on VE concentration.

scholarly journals Stomata and Xylem Vessels Traits Improved by Melatonin Application Contribute to Enhancing Salt Tolerance and Fatty Acid Composition of Brassica napus L. Plants

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1186 ◽  
Author(s):  
Ibrahim A. A. Mohamed ◽  
Nesma Shalby ◽  
Ali M. A. El-Badri ◽  
Muhammad Hamzah Saleem ◽  
Mohammad Nauman Khan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Damage ◽  
Acid Composition ◽  
Salinity Stress ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Growth And Yield

Salinity stress is a limiting factor for the growth and yield quality of rapeseed. The potentiality of melatonin (MT; 0, 25, 50, and 100 µM) application as a seed priming agent in mediating K+/Na+ homeostasis and preventing the salinity stress mediated oxidative damage and photosynthetic inhibition was studied in two rapeseed cultivars. We found that 50 µM MT treatment imparted a very prominent impact on growth, metabolism of antioxidants, photosynthesis, osmolytes, secondary metabolites, yield, and fatty acids composition. Days required for appearance of first flower and 50% flowering were decreased by MT application. Exogenous MT treatment effectively decreased the oxidative damage by significantly declining the generation of superoxide and hydrogen peroxide under saline and non-saline conditions, as reflected in lowered lipid peroxidation, heightened membrane stability, and up-regulation of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Furthermore, MT application enhanced the chlorophyll content, photosynthetic rate, relative water content, K+/Na+ homeostasis, soluble sugars, and proline content. Moreover, MT application obviously improved the oil quality of rapeseed cultivars by reducing glucosinolates, saturated fatty acids (palmitic and arachidic acids), and enhancing unsaturated fatty acids (linolenic and oleic acids except erucic acid were reduced). Yield related-traits such as silique traits, seed yield per plant, 1000 seeds weight, seed oil content, and yield biomass traits were enhanced by MT application. The anatomical analysis of leaf and stem showed that stomatal and xylem vessels traits are associated with sodium chloride tolerance, yield, and seed fatty acid composition. These results suggest the supportive role of MT on the quality and quantity of rapeseed oil yield.

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

2020 ◽  
Vol 333 ◽  
pp. 127531 ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Mehmet Musa Özcan ◽  
Fahad Y. Al-Juhaimi ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bioactive Compounds ◽  
Oil Quality ◽  
Salvia Hispanica ◽  
Different Temperatures ◽  
Salvia Hispanica L

Variability in Oil Quality Among Peanut Genotypes in the Florida Breeding Program1

1987 ◽  
Vol 14 (1) ◽  
pp. 7-11 ◽  
Author(s):  
A. J. Norden ◽  
D. W. Gorbet ◽  
D. A. Knauft ◽  
C. T. Young
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Oil Quality ◽  
Fatty Acid Distribution ◽  
Gas Liquid Chromatography ◽  
Oleic Acid Content ◽  
Quality Factors ◽  
Oil Composition ◽  
Iodine Values

Abstract The improvement of peanut (Arachis hypogaea L.) oil quality has long been an objective of the Florida breeding program, since it influences the shelf-life and nutritional quality of manufactured products. Fatty acid distribution of the peanut genotypes (228 in 1984 and 298 in 1985) from the Gainesville and Marianna locations was determined by gas-liquid chromatography. A wider range in fatty acid composition, especially in oleic and linoleic acids, was found among these genotypes than that reported previously in the literature for the cultivated peanut. Two closely related experimental lines (435–2–1 and 435–2–2) had 80% oleic and 2% linoleic acid, with iodine values of 74. For the Florida breeding lines, iodine values of the oil ranged from 74 to 107 and the oleic/linoleic (O/L) ratios from 0.9 to 35:1. Florunner, by comparison, has an iodine value of 95 and an O/L ratio of slightly less than 2. The oleic acid content of the different experimental lines ranged from 37% to 80%, and the linoleic acid content from 2% to 43%. The magnitude of this variability permits the development of peanut cultivars with a range of oil composition for improved nutritional and industrial purposes. All the oil quality factors were highly significantly affected by genotype, and all but three of the factors were significantly affected by season.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Penentuan Kadar Asam Lemak Bebas Dan Kadar Air Pada Minyak Goreng Yang Digunakan Oleh Pedagang Gorengan Di Jalan Manyar Sabrangan, Mulyorejo, Surabaya

2018 ◽  
Vol 3 (2) ◽  
pp. 17-22
Author(s):  
Ika Fitri Ulfindrayani ◽  
Qurrota A’yuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Good Choice ◽  
The Body ◽  
Fried Food ◽  
Cooking Oil

ABSTRAK Kebutuhan minyak goreng sawit di Indonesia terus meningkat dari tahun ke tahun. Kebutuhan terbesar didominasi oleh penggunaan minyak goreng sawit sebagai media untuk menggoreng makanan yang salah satunya yaitu jajanan goreng (gorengan). Mayoritas pedagang gorengan tidak memperhatikan kualitas dari minyak goreng yang digunakan. Banyak pedagang gorengan membeli minyak goreng bekas (jelantah) demi mendapatkan keuntungan yang besar. Pada minyak jelantah mengandung asam lemak bebas akibat pemanasan berkala yang berbahaya bagi tubuh. Oleh karena itu, pada penelitian ini dilakukan pengujian kualitas minyak goreng melalui dua parameter yaitu kadar asam lemak bebas dan kadar air. Hal ini bertujuan untuk mengetahui kualitas minyak goreng yang digunakan oleh para pedagang gorengan. Sampel minyak goreng didapatkan dari pedagang gorengan di sepanjang Jalan Manyar Sabrangan, Mulyorejo, Surabaya. Terdapat 7 pedagang gorengan yang menjual gorengannya dengan harga sekitar Rp. 1.000 – Rp 2.000. Metode yang digunakan yaitu metode titrasi alkalimetri dan metode gravimeteri. Hasil analisa kadar asam lemak bebas dan kadar air menunjukkan bahwa dari 7 sampel terdapat 4 sampel minyak goreng yang tidak layak dikonsumsi karena tidak sesuai dengan syarat mutu minyak goreng SNI 01-3741-2002. Kata kunci: Asam Lemak Bebas, Kadar Air, Minyak Goreng, Pedagang Gorengan. ABSTRACT The requirement of palm cooking oil in Indonesia increase from year to year. It was dominated by the use of palm cooking oil as a medium to fry. Fried food on street seller was one of foods that need oil in frying process. Many street fried food seller did not pay attention to the quality of cooking oil that used to fry. Waste cooking oil was the good choice for street fried food seller in order to get big profits. Waste cooking oil contains of free fatty acids due to periodic warming that is harmful to the body. It was important for us to know the quality of cooking oil which we used. Therefore, in this research, we did test the quality of cooking oil which used street fried food seller. Free fatty acid and water content were two parameters that can describe the quality of cooking oil. The samples of cooking oil were obtained from street fried food seller along Jalan Manyar Sabrangan, Mulyorejo, Surabaya. There are 7 street seller that selling fried food with price of about Rp. 1.000 - Rp 2.000. Alkalimetry titration and gravimetery method were used to determine free fatty acid and water content of samples. The result showed there are 4 samples of cooking oil that was not worthy to be consumed because not in accordance with requirement of cooking oil quality of SNI 01-3741-2002. Key Words: Free Fatty Acid, Water Content, Cooking Oil, Street Fried Food Seller.  

scholarly journals Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil

2020 ◽  
Vol 71 (2) ◽  
pp. 360
Author(s):  
V. M. Fantino ◽  
R. M. Bodoira ◽  
M. C. Penci ◽  
P. D. Ribotta ◽  
M. L. Martínez
Keyword(s):  
Oil Recovery ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Screw Press ◽  
Chemical Quality ◽  
Seed Moisture Content ◽  
Pistachio Oil

Pistachio nuts have high economical and nutritional value, mostly due to their elevated oil con­tent (50%), which is composed mainly of oleic and linoleic fatty acids. Box-Behnken experimental designs were performed to optimize the oil extraction by response surface analysis. The independent variables measured were seed moisture content (SMC), restriction die (RD), screw press speed (PS) and pressing temperature (PT), while the response variables considered were oil recovery (OR), fine solid contents in the oil (FSC), oil remain­ing in the cake (OC) and parameters related to oil quality (free fatty acid composition (FFAC, mg KOH/g oil), peroxide value (PV, meq O2/kg oil), K232, K270 and pigment contents, mg/kg oil). Given that the chemical quality of pistachio nut oil pressed under different conditions was not affected, the process response was optimized in order to maximize OR under two pressing temperatures. Therefore, at 75 °C, pistachio oil extraction showed a maximum OR (79.61 g/100 g oil) at 8% SMC, 4 mm RD and 20 rpm SP; while, under cold-pressed conditions, the maximum OR (65.97 g/100 g oil) was achieved at 10% SMC, 4mm RD and 20 rpm SP. It is important to highlight that OR values were higher than the results reported previously and the chemical quality parameters from both oils were in the range of Codex standards for virgin (non-refined) oils (FFAC < 0.31 and PV < 0.33).

scholarly journals Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

1969 ◽  
Vol 41 (3) ◽  
pp. 160-164
Author(s):  
Elina Varesmaa ◽  
Jorma J. Laine ◽  
F. P. Niinivaara
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Acid Composition ◽  
Storage Time ◽  
Frozen Storage ◽  
Organoleptic Quality ◽  
Polyethylene Bags ◽  
Better Than

Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout.

scholarly journals Syzygium aromaticum : A subtropical tree scrutinized for the genetic differentiation among the altitudes of Nilgiris

2018 ◽  
Vol 7 (4) ◽  
pp. 2134
Author(s):  
Saranya D. ◽  
Ravi R.
Keyword(s):  
Genetic Diversity ◽  
Information Needs ◽  
Genetic Difference ◽  
Oil Quality ◽  
Close Relation ◽  
Oil Extraction ◽  
Syzygium Aromaticum ◽  
Soil Nutrition ◽  
Shared Genetic

Clove (Syzygium aromaticum) is one of the most economically significant oil producing trees in India, whose importance is mainly due to its medicinal features. Unfortunately, importing rate of the spice is increasing which would be an economic drawback for the country. Therefore, information regarding genetic diversity and the oil quality of the tree is necessary as a part to increase the cultivation. Thus the present work was conducted to identify the genetic difference between the collected samples among different altitudes of Nilgiris in comparison to the extracted oil quality to select high quality oil yielding variety for cropping. RAPD and GC-MS techniques were used for analyzing genetic diversity and oil extraction respectively. The phylogeny constructed revealed that the samples S1& S6 are genetically more similar, whereas S2 is far distinct from all other samples. S3 shared a close relation with S1 & S6. Samples S4, S5 were separated out but are within the same node. The eugenol percentage of the samples S1, S2, S3, S4, S5 and S6 are 42.96%, 68.78%, 55.95%, 71.17%, 74.04% and 73.47% respectively. From the collected data it is inferred that though the samples shared genetic similarity there observed a considerable difference in the eugenol content. This information needs to be correlated with the cultivation practices and the soil nutrition based on which commercial cropping could be done to improvize the clove sector of the country.

Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles

2018 ◽  
Vol 85 (4) ◽  
pp. 472-475
Author(s):  
Ali Mostafaie ◽  
Gholamreza Bahrami ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Streptococcus Thermophilus ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Fermentation Temperature ◽  
Better Than

The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.

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