Comparative Study on the Deterioration of Oils by Microwave and Conventional Heating

1992 ◽  
Vol 55 (9) ◽  
pp. 722-727 ◽  
Author(s):  
R. S. FARAG ◽  
F. M. HEWEDI ◽  
S. H. ABU-RAIIA ◽  
G. S. EL-BAROTY
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Fatty Acid Content ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Cottonseed Oil ◽  
Degree Of Polymerization ◽  
Microwave Oven ◽  
Oxidation Products ◽  
Conventional Heating

Refined cottonseed oil and hydrogenated palm oil were heated by two methods, conventionally by gas-cooker (deep fat frying) and by microwave energy. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, thiobarbituric acid value, iodine value, petroleum ether insoluble oxidized fatty acid content, and degree of polymerization were determined. Exposing the oil samples to various heating times and microwave oven power levels caused some hydrolysis to free fatty acids and accelerated the formation of hydroperoxides and secondary oxidation products. The value from each test increased with both the power settings of the microwave oven and the time of heating. In general, the development of rancidity for refined cottonseed oil heated by microwaves was twice as fast as that produced by conventional heating. Also, the chemical values indicating deterioration for refined cottonseed oil were much higher for refined cottonseed oil than for hydrogenated palm oil in all cases. Gas-liquid chromatographic analysis of fatty acids obtained from the heated oils indicates the occurrence of oxidative degradation and production of short-chain acids.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

scholarly journals Manipulating meat quality and composition

1999 ◽  
Vol 58 (2) ◽  
pp. 363-370 ◽  
Author(s):  
J. D. Wood ◽  
M. Enser ◽  
A. V. Fisher ◽  
G. R. Nute ◽  
R. I. Richardson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Muscle Fibres ◽  
Muscle Weight ◽  
Oxidative Breakdown

Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight inlongissimus, are deemed necessary for optimum tenderness, although poor relationships between fat content and tenderness have generally been found in European studies, where fat levels are often very low, e.g. below 10 g/kg in UK pigs. Muscle lipid may be a marker for red oxidative (type 1) muscle fibres which are found at higher concentrations in tender muscles and carcasses. Nutritional treatment can be used to manipulate the fatty acid content of muscle to improve nutritional balance, i.e. increase the polyunsaturated (PUFA) : saturated fatty acid value and reduce then−6 :n−3 PUFA value. Increasing PUFA levels may also change flavour because of their greater susceptibility to oxidative breakdown and the generation of abnormal volatile compounds during cooking. This situation particularly applies to then−3 PUFA which are the most unsaturated meat lipids. In pigs, a concentration of 3 mg α-linolenic acid (18 : 3)/100 mg in muscle and fat tissue fatty acids can easily be achieved by including whole linseed in the diet. This level has led to abnormal odours and flavours in some studies, but not in others. In cattle and sheep, feeding whole linseed raised 18 : 3 concentrations in muscle fatty acids from about 0.7 mg/100 mg to > 1 mg/100 mg. As with pigs, this diet also increased levels of long-chainn−3 PUFA formed from 18 : 3, including eicosapentaenoic acid (20 : 5). Although this increase led to greater oxidative breakdown of lipids during storage and the generation of large quantities of lipid-derived volatile compounds during cooking, there were no deleterious effects on odour or flavour. When 18 : 3 levels are raised in lamb and beef because of grass feeding, the intensity of the flavours increases in comparison with grain-fed animals which consume and deposit relatively more linoleic acid (18 : 2). In ruminants, very high levels of 18 : 2 produced by feeding protected oil supplements cause the cooked beef to be described as oily, bland or pork-like.

scholarly journals Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

2020 ◽  
Vol 33 ◽  
Author(s):  
Orquídea Vasconcelos dos SANTOS ◽  
Stephanie Dias SOARES ◽  
Pamela Cristina Sodré DIAS ◽  
Samanta de Paula de Almeida DUARTE ◽  
Mayara Priscila Lima dos SANTOS ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Bioactive Compounds ◽  
Palm Oil ◽  
Fatty Acid Content ◽  
Soxhlet Extraction ◽  
Bioactive Compound ◽  
Total Carotenoids ◽  
Fatty Acids Profile ◽  
Chromatographic Profile

ABSTRACT Objective The presence of dietary bioactive compounds in the human diet becomes a major factor in combating the etiology of different pathologies. Thus, the aim of this investigation was to evaluate the fatty acids profile, cardiovascular functionality indices, bioactive compounds and spectroscopic pattern of peach palm oil (pupunha oil) and their impact on human health. Methods The oil was obtained by soxhlet extraction; the oil yield and qualities were determined according to the standards of the Association of Official Analytical Chemists. For the fatty acids profile, the practical recommendations of the American Oil Chemists’ Society and of the International Organization for Standardization were followed. Total carotenoids and polyphenols were determined by spectrophotometry; the composition of the chemical groups was determined by infrared spectroscopy. The anti-atherogenic, antithrombogenic and hypocholesterolemic indices were obtained using mathematical models. Results The results showed good quality oil based on acid and peroxyde indices (2.45±0.33mg KOH g-1 and 5.47±1.05mEq kg-1). The main fruit bioactive compound was β-carotene (832.4±0.64µg/100g). The chromatographic profile showed a high saturated fatty acid content (53.74%); unsaturated (46.25%); fats were monounsaturated (39.66%) and polyunsaturated (6.59%). The antiatherogenic, antithrombogenic and hypocholesterolemic indices were, on average, 1.10, 2.04 and 0.84, respectively. The spectroscopic profile exhibited bands with variation from 2918.8cm-1 to 714cm-1. Conclusion The results indicate that the consumption of isolated lipid content of the pupunha palm oil provides health protection with emphasis on the prevention of cardiovascular diseases.

scholarly journals Effect of heating on the oxidative stability of corn oil and soybean oil

2019 ◽  
Vol 70 (2) ◽  
pp. 303 ◽  
Author(s):  
R. Saeed ◽  
S. Naz
Keyword(s):  
Soybean Oil ◽  
Microwave Heating ◽  
Corn Oil ◽  
Acid Value ◽  
Oxidation Products ◽  
Chemical Degradation ◽  
Conventional Heating ◽  
Secondary Oxidation ◽  
Total Oxidation ◽  
Ft Ir

The effects of conventional and microwave heating on the oxidative properties of corn and soybean oil were evaluated. The results showed that acid value, peroxide value, oxidative indices, total oxidation value, and p-anisidine values changed significantly with the rise in temperature (p < 0.05). The peroxide and p-anisidine values for corn oil (PV: 50.670 meqO2/kg, p-AV: 8.248) were greater than soybean oil (PV: 41.694 meqO2/kg, p-AV: 7.566) for conventional heating. The peroxide and p-anisidine values for soybean oil (PV: 6.545 meqO2/kg, p-AV: 76.539) were greater compared to corn oil (PV: 5.074 meqO2/kg, p-AV: 65.360) for microwave heating. The results concluded that microwave heating had a greater impact on the chemical degradation of the fatty acids of the oil. The FT-IR spectra showed peak changes at 3743 cm-1 and 1739 cm-1 and confirmed the rancidity of the oils from microwave heating due to the formation of secondary oxidation products. It was concluded that corn oil showed more oxidative changes compared to soybean oil.

scholarly journals ANALISIS KECACATAN PRODUK CRUDE PALM OIL (CPO) MENGGUNAKAN METODE QUALITY CONTROL CIRCLE (QCC) PADA PT.RAMAJAYA PRAMUKTI

2021 ◽  
Vol 8 (1) ◽  
pp. 243-251
Author(s):  
St Nova Meirizha ◽  
Dian Kristina
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Success Factors ◽  
Fatty Acid Content ◽  
Crude Palm Oil ◽  
Effective Implementation ◽  
Research Journal ◽  
Business Person

Quality is the overall characteristics and characteristics of a product or service whose ability to satisfy needs, both expressed and implied (Irwan & Haryono, 2015). In this era of increasingly competitive industrialization, every business person who wants to win the competition in the industrial world will pay full attention to quality. QCC is a new concept to improve the quality and productivity of industrial/service work. It is evident that one of the success factors of industrialization in Japan is the effective implementation of QCC. In this research journal, the quality of crude palm oil (CPO) levels is decreasing. There are 3 types of defects, namely levels of FFA (Free Fatty Acids), levels of Moisture (Water) and levels of Dirt (Stool). Of these three, the most dominant are FFA levels and Moisture levels. Free fatty acid content (FFA) of 158 samples tested contained 150 samples of free fatty acids (FFA) which were outside the company standard. Then followed by moisture content with a total defect of 45 samples from 158 test samples. At the level of dirt (Dirt) there are absolutely no samples that are outside the company's standards.

The simple method of vegetable oils and oleochemical products acid value determination

2021 ◽  
pp. 69-74
Author(s):  
S.O. Zubenko ◽  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Color Transfer ◽  
Special Equipment ◽  
Simple Method ◽  
Wide Range ◽  
Value Determination ◽  
Visual Indication

Acid value is one of the key technical characteristic of vegetable oils and oleochemicals, obtaining on its basis. The existing standard methods of acid value measurement are relatively complicated and have some disadvantages. There are including utilization of the significant amounts of solvents, throwing out as wastes, and necessity in special equipment for determination. Also, a special issue is visual indication of the equivalence point of indicator transfer from acid to alkali form for intensive colored oils’ samples. Visual indication of the color transfer of phenol-phthalein as indicator (from colorless to pink) is quite difficult. The color transfer of thymolphthalein (from yellow to green) in such condition is not determined. Using of alkali blue 6B is complicated by the necessity of use ethanol and aromatic compounds mixture. In current work the rapid and simple method of acid value determination was proposed. It consists in alkali-acid titration of the sample by sodium butoxide solution in n-butanol with bromothymol blue, n-butanol is also using as solvent. The method was tested on 3 series of the mixtures of the refined sunflower oil and free fatty acids (distilled fatty acids of sunflower and rapeseed oils and chemical grade oleic acid). The fatty acid content in tested mixtures was in range 1-50 % wt. Some disadvantages of traditional methods, such as the necessity of mixed solvents’ and relatively complicated laboratory equipment use, titration in a hot state, effect of temperature changes in the laboratory and difficulties with visual indication of color transfer, were overcame. Proposed method requires only the simplest laboratory glassware (conic flasks, non-calibrated pipettes, hermetically sealed glass vessels for titrant) and technical laboratory scales (weighting accuracy ±0.01 g). The method allows to determine the acid value in wide range of samples, including the samples with intense coloration. The relatively high accuracy of acid value determination was shown. The method sensitivity is 0.02-0.10 mg KOH/g. The time for analyze is enough short (about 5-15 minutes).

scholarly journals Steryl Sinapate as a New Antioxidant to Improve Rapeseed Oil Quality during Accelerated Shelf Life

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 3092
Author(s):  
Dobrochna Rabiej-Kozioł ◽  
Marek P. Krzemiński ◽  
Aleksandra Szydłowska-Czerniak
Keyword(s):  
Shelf Life ◽  
Rapeseed Oil ◽  
Oil Quality ◽  
Control Sample ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Oxidation Products ◽  
Food Industries ◽  
Steryl Esters ◽  
Accelerated Storage

In recent years, steryl esters have become an attractive for the cosmetic, pharmaceutical, and food industries. Hence, the effect of exogenous antioxidant, β-sitosteryl sinapate on oxidative stability and antioxidant activity (AA) of refined rapeseed oil was evaluated by the accelerated shelf-life test. Oxidative parameters of refined rapeseed oil—peroxide value (PV), anisidine value (p-AnV), acid value (AV), and spectrophotometric indices (K232, K268)—increased during storage. However, the addition of β-sitosteryl sinapate caused a decrease of the primary and secondary oxidation products in the supplemented oils in comparison with the control sample. Moreover, oils with steryl ester had higher AA than oil without the synthetic antioxidant. The accelerated storage negatively affected the antioxidant potential of refined and enriched oils causing the AA decrease by 25–54% and 7–15%, respectively. Studies have consistently demonstrated beneficial associations between the presence of β-sitosteryl sinapate in oil samples and the inhibition of their oxidative degradation under the accelerated conditions. Additionally, the possibility of using the synchronous fluorescence (SF) spectroscopy and excitation–emission matrix (EEM) fluorescence spectroscopy for identification and observing changes in main fluorescent components present in non-supplemented and supplemented rapeseed oils during the accelerated storage was attempted.

scholarly journals The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5122
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Urszula Krajinska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Nutrient Loss ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

scholarly journals Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (Carassius gibelio)

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 778
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Monika Kępka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Prussian Carp ◽  
Carassius Gibelio

The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp (Carassius gibelio) fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted). Their chemical composition (water, ash, protein, and fat content), calorific value, and nutritional quality index (NQI) were analysed, as well as their fatty acid content and profile. The oxidative stability of the lipids was assessed on the basis of the peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, and the content of the conjugated dienes and trienes (CD and CT), while determination of the degree of fat hydrolysis was based on the acid value (AV) and free fatty acids (FFA). The Carp fillet with skin contained significantly (p ≤ 0.01) more fat (by 2.69 pp) and calories (by 92.16 kJ∙100 g−1) than the skinless fillet, and over three times as much n-3 polyunsaturated fatty acids (n-3 PUFA), including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. In the skin-on fillet, the lipid oxidation and hydrolysis parameters were significantly higher, but did not deviate from the values specified for fresh fish and/or fish fit for consumption.

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

2013 ◽  
Vol 781-784 ◽  
pp. 1806-1810
Author(s):  
Hong Xia Li ◽  
Min Zhi ◽  
Xin Lu ◽  
Jun Jie Zhang ◽  
Mei Ting Li
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cottonseed Oil ◽  
The People

Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.

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