scholarly journals Production and quality assessment of mayonnaise from blends of soybean oil and african pear (Dacryodes edulis) pulp oil

Agro-Science ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 88-97
Author(s):  
U.A. Onwuzuruike ◽  
C.J. Okakpu ◽  
J. Ndife ◽  
C.I. Eke
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Free Fatty Acid ◽  
Soybean Oil ◽  
Iodine Value ◽  
Soxhlet Extraction ◽  
Water Emulsion ◽  
Postharvest Losses ◽  
Oil Blends ◽  
African Pear

Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fat-soluble vitamins which is produced from dominantly vegetable oil. African pear oil is a highly unsaturated oil, domestically and commercially underutilize with tonnage of postharvest losses. It presently, has little or no industrial attraction for use as commercial ingredient for food production and formulation. The aim therefore is to improve the commercial value of African pear pulp oil for use as a main ingredient in food applications, hence improving its utilization and reducing postharvest losses. Oil was extracted from African pear through Soxhlet extraction using n-hexane as the solvent and the extracted oil was blended with soybean oil in the following ratios: SO100:APO0 (Control), SO0:APO100, SO85:APO15, SO75:APO25, SO65:APO35, and SO50:APO50 for the production of mayonnaise. Some physicochemical properties of the oil blends were evaluated while proximate and sensory properties were also evaluated in the produced mayonnaise. Blending increased theiodine, acid and free fatty acid values of the oil blends and decreased significantly (p < 0.05) the peroxide value. The values ranged from 30.65 to 124.00 g iodine 100g–1, 6.85 to 2.57 mg KOH g–1, 5.03 to 1.91% and 2.62 to 3.50 meq O2 kg–1 for iodine, acid, free fatty acid and peroxide values, respectively. The proximate composition parameters of the mayonnaise samples increased significantly (p < 0.05) after blending. The values ranged from 32.65 to 35.04% for moisture, 1.12 to 1.44% for ash, 30.15 to 37.15% for fat, 1.93 to 2.31% for protein and 25.87 to 34.15% for carbohydrate. Significant improvement was recorded in the values of vitamin E, iodine and viscosity values of the mayonnaise samples after blending compared to the control with values ranging from 4.97 to 22.60 mg 100g–1 for vitamin E, 28.70 to 88.10 g iodine 100g–1 for iodine value and 24.70 to 30.13 Pa.s for viscosity. Sensory evaluation showed that the mayonnaise samples were generally acceptable by the panelists. Conclusively, blending soybean oil with African pear oil up to 50:50 could be used in the production of acceptable mayonnaise with higher fat, protein, ash, vitamin E, iodine value and viscosity, thereby reducing its postharvest losses through improved utilization.

scholarly journals Natural additives effects on some quality parameters of un-refined peanut oil

2012 ◽  
Vol 12 (54) ◽  
pp. 6715-6736
Author(s):  
R Akinoso ◽  
◽  
IU Ekaette ◽  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Free Fatty Acid ◽  
Vitamin K ◽  
Iodine Value ◽  
Peroxide Value ◽  
Beta Carotene ◽  
Sweet Pepper ◽  
Peanut Oil ◽  
Saponification Value

Edible oils are widely utilized in diets as a major source of fat and a heat transfer medium during frying . Improvement on nutritive value is a major concern in edible oil industry. Therefore, objectives of this work were to investigate the effects of sweet pepper ( Capsicum annuum ) and tomato fruit ( Lycopersicon esculentum. ) as additives on some physical and functional properties, nutritive values and stability of peanut ( Arachis hypogaea ) oil. Response surface methodology was employed to study effect of natural additives on peanut oil. The variables were additives ratio (5:0, 3:2, 2.5:2.5, 2:3, 0:5) of sweet pepper: tomato and incubation time (1, 1.5, 2.5, 4, 6 hrs). While the responses were oil iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, beta- carotene, vitamin E and vitamin K. The calculated means for iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, β -carotene, vitamin E and vitamin K were 105.39 ± 10.38 Wijs, 9.89 ± 2.81 m Eq kg -1 , 2.4 ± 1.13%, 166.1 ± 20.53 mgKOH/g, 0.16 ± 0.2 A, 0.02 ± 0.00 Nsm -2 , 788.3 ± 69.50 μg/100g, 12.7 ± 0.87μg/100g and 7.8 ± 0.59 μg/100g , respectively. Coefficient of determination (R 2 ) of models for iodine value, peroxide value, free fatty acid, colour, viscosity, β -carotene and vitamin E were 0.76, 0.91, 0.76, 0.89, 0.93, 0.97 and 0.84, respectively. Functional properties of the oil including iodine value and saponification value reacted differently to treatment. Iodine value was significantly (p<0.05) influenced while non- significant (p>0.05) effect was recorded for the saponification value. The treatments significantly (p<0.05) influence peroxide value and free fatty acid of the extracted oil. Physical properties of the peanut oil measured by colour and viscosity were significantly influenced by the treatment (p<0.05) . Nutritive values of the peanut oil which were beta -carotene and Vitamin E were significantly (p<0.05) influenced by the treatments but Vitamin K was not significantly influenced.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

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 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.

scholarly journals Studies on the Effect of Antioxidants on the Stability of Sesame (Sesame indicum linn.) Seed Oil During Storage

1970 ◽  
Vol 43 (2) ◽  
pp. 235-242
Author(s):  
MS Rahman ◽  
MA Hossain ◽  
GM Ahmed ◽  
MM Uddin ◽  
S Yeasmin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Sesame Seed ◽  
Seed Kernel ◽  
Rate Of Increase ◽  
The Stability ◽  
Plastic Containers ◽  
Key Words Antioxidant

The oil extracted from sesame seed kernel was stored in white plastic containers using different antioxidants like Butyl hydroxy anisole-BHA, Butyl hydroxy toluene-BHT and propyl gallate-PG at various percentages (0.01-0.05%) at room temperature for 12 months. The results were evaluated after 2- months in terms of free fatty acid (FFA), iodine value and peroxide value . It was observed that the rate of increase in free fatty acid (FFA), was appreciably lower in all the three oils stored with 0.02% BHA, BHT and PG than those of the oils containing other percentages of 0.01, 0.03,0.04 and 0.05 of antioxidants. Among these three oils of sesame (0.02%) percentages of antioxidants, the rate of increase in free fatty acid (FFA) of the oil containing 0.02% of BHA was found to be the lowest (0.1372). The iodine values of the oils were not influenced by any antioxidants of any percentages. But the rate of increase in peroxide value of the oil containing 0.02% of BHA was also found to be significantly lower. Most significant differences in storage lives was observed in the stored oil containing 0.02% of BHA. Key words: Antioxidant, Free fatty acid, Iodine value, Peroxide value. Storage life, Fat-oxidant.  DOI: 10.3329/bjsir.v43i2.967 Bangladesh J. Sci. Ind. Res. 43(2), 235-242, 2008

Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR

2014 ◽  
Vol 72 ◽  
pp. 72-78 ◽  
Author(s):  
Peter Adewale ◽  
Ogan Mba ◽  
Marie-Josée Dumont ◽  
Michael Ngadi ◽  
Robert Cocciardi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Animal Fat

scholarly journals Hura crepitans Seed Oil: An Alternative Feedstock for Biodiesel Production

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Adewale Adewuyi ◽  
Paul O. Awolade ◽  
Rotimi Ayodele Oderinde
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Cetane Number ◽  
Reaction System ◽  
Biodiesel Production ◽  
Esterification Reaction ◽  
Hura Crepitans

Oil was extracted from the seed of Hura crepitans using hexane in a soxhlet extractor and analyzed for iodine value, saponification value and free fatty acid content. The dominant fatty acid in the oil was C18:2 (52.8±0.10%) while the iodine value was 120.10±0.70 g iodine/100 g. Biodiesel was produced from the oil using a two-step reaction system involving a first step of pretreatment via esterification reaction and a second step via transesterification reaction. The pretreatment step showed that free fatty acid in Hura crepitans seed oil can be reduced in a one-step pretreatment of esterification using H2SO4 as catalyst. The biodiesel produced from Hura crepitans seed oil had an acid value of 0.21±0.00 mg KOH/g, flash point of 152 ± 1.10°C, copper strip corrosion value of 1A, calorific value of 39.10±0.30 mJ/kg, cetane number of 45.62±0.30, and density of 0.86±0.02 g cm−3. The process gave a biodiesel yield of 98.70±0.40% with properties within the recommended values of EN 14214.

scholarly journals Pemisahan squalene dan fatty acid sterol esters dari soybean oil deodorizer distillate

2018 ◽  
Vol 7 (2) ◽  
pp. 780
Author(s):  
Setiyo Gunawan ◽  
Yi Hsu Ju
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Silica Gel ◽  
Steryl Ester ◽  
Soxhlet Extraction ◽  
Deodorizer Distillate ◽  
Efficient Removal ◽  
Steryl Esters ◽  
Operation Conditions ◽  
Soybean Oil Deodorizer Distillate

Depending on conditions in the refining process, soybean oil deodorizer distillate (SODD) contains 42-51% free fatty acids (FFA) and 16-25% triacylglycerol (TAG). Bioactive compounds such as tocopherols, free phytosterols, fatty acid steryl esters (FASE) and squalene also make up a significant portion of SODD. The efficient removal of FFA and TAG is a crucial step in the isolation and purification of bioactive compounds from SODD. In this work, a modified soxhlet extraction technique was developed and its optimal operation conditions were determined for the efficient removal of FFA and TAG from SODD. Starting with SODD that contains 3.53% FASE and 1.99% squalene, it was possible to obtain a fraction enriched with FASE (22.0%, recovery 91.3%) and squalene (8.63%, recovery 100%) by this modified soxhlet extraction under the following operation conditions: SODD/(silica gel) = 1/3 (w/w), extraction temperature = -6°C, number of extraction/h = 8.7. FFA remained in this FASE and squalene enriched fraction is 38.7% and there was no detectable TAG. The percentage removal of FFA and TAG for this FASE and squalene enriched fraction are 84.29% and 100%, respectively. The advantages of modified soxhlet extraction over open-column chromatography are that less solvent usage, larger sample size per batch and shorter operation time.Keywords: Fatty acid steryl ester; free fatty acid; modified soxhlet extraction; soybean oil deodorizer distillate; squalene; triacylglycerol AbstrakDalam proses pemurnian minyak kedelai, produk samping dari proses penghilangan bau (soybean oil deodorizer distillate, SODD) mengandung 42-52% free fatty acids (FFA) dan 18-28% triacylglycerols (TAG). Komponen bioaktif seperti tocopherols, free phytosterols, fatty acid steryl esters (FASE) dan squalene juga mempunyai kontribusi yang besar dalam komposisi SODD. Efisiensi penghilangan FFA dan TAG adalah langkah yang sangat penting dalam pemisahan dan pemurnian komponen bioaktif dari SODD. Dalam penelitian ini, modifikasi soxhlet ekstraksi telah ditemukan dan optimisasi kondisi operasi ditentukan berdasarkan efisiensi penghilangan FFA dan TAG dari SODD. Fraksi lemak non polar (nonpolar lipid fraction, NPLF) dengan kandungan FASE (22.0%, recovery 91.3%) dan squalene (8.63%, recovery 100%) telah diperoleh dengan menggunakan modifikasi soxhlet ektraksi dengan kondisi operasi:  SODD/(silica gel) = 1/3 (w/w), dan suhu ekstraksi = -6°C. FFA dan TAG yang tersisa di NPLF secara berurutan adalah 38.7% dan 0%. Persentase penghilangan FFA dan TAG di NPLF secara berurutan adalah 84.29% and 100%. Keuntungan menggunakan modifikasi soxhlet ekstraksi dibandingkan dengan silica gel column chromatography adalah sedikitnya pelarut yang digunakan, besarnya sampel per unit batch yang digunakan, dan pendeknya waktu operasi.Kata kunci: Free fatty acid, fatty acid steryl ester, modifikasi soxhlet ekstraksi, soybean oil deodorizer distillate, squalene, triacylglycerols

scholarly journals ANALISIS KUALITAS OLEIN DENGAN MENGGUNAKAN METODE SQC DI PT. INDUSTRI NABATI LESTARI

2021 ◽  
Vol 10 (2) ◽  
Author(s):  
Syarifuddin Syarifuddin ◽  
Fachri Nanda Aulia ◽  
Cut Ita Erliana
Keyword(s):  
Quality Control ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Iodine Value ◽  
Statistical Quality Control ◽  
Crude Palm Oil ◽  
Statistical Quality

PT. Industri Nabati Lestari, perusahaan yang bergerak di bidang pengolahan CPO (crude palm oil) menjadi minyak goreng (olein) dan memiliki produk sampingan dari hasil pengolahan yaitu stearin dan PFAD. Permasalahan yang didapati hasil uji laboratorium pada perusahaan menunjukkan kualitas olein masih berbeda - beda. Hal ini menunjukkan kualitas pengolahan olein yang dihasilkan ternyata tidak konsisten, sesuai dengan standar yang ditetapkan perusahaan. Penelitian dilakukan dengan mengadakan pengukuran terhadap kadar colour (red), FFA (free fatty acid)  dan IV (Iodine Value). Data tersebut kemudian dianalisis menggunakan metode Statistical Quality Control (SQC) menggunakan peta kendali rata - rata (x), peta kendali range (R), dan perhitungan kapabilitas proses, dilanjutkan dengan membuat diagram sebab akibat (cause-effect) untuk mengetahui penyebab produk yang berada diluar batas kendali. Hasil pengolahan data menunjukkan bahwa kadar Colour dan kadar FFA (Free Fatty Acid) sudah berada dalam batas kendali sedangkan kadar Iodine Value (IV) terdapat 2 data dari 30 data yang tidak memenuhi standar mutu. Berdasarkan hasil analisa yang di lakukkan dengan diagram sebab akibat, dapat diidentifikasi faktor - faktor penyebab kekurangan kualitas pada kadar IV (Iodine Value) seperti faktor metode yaitu pergantian resep yang tidak akurat, faktor manusia yaitu kurangnya kontrol dalam mengoperasikan mesin.

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