Fate of aflatoxins during almond oil processing

2020 ◽  
Author(s):  
Noreen E. Mahoney ◽  
Luisa W. Cheng ◽  
Jeffrey Palumbo
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Diatomaceous Earth ◽  
Oil Refining ◽  
Hexane Extraction ◽  
Almond Oil ◽  
Oil Processing ◽  
Aflatoxin Content ◽  
Fuller’S Earth

Almonds rejected as inedible are often used for production of almond oil. However, low-quality almonds are frequently contaminated with aflatoxins, and little is known regarding transfer of aflatoxins to almond oil during processing. In this study, oil was produced from reject almonds by hexane extraction. Of 19 almond samples that were naturally contaminated with aflatoxins, 17 oil samples contained measurable amounts of aflatoxins, and aflatoxin content of contaminated oil was correlated with aflatoxin content of the nuts. However, oil aflatoxin levels were not correlated with the oxidation level of the oil as measured by percent free fatty acids and peroxide value. Adsorbents used in oil refining were tested for their ability to remove aflatoxins from contaminated oil. Fuller’s earth and bentonite were the most effective, removing 96% and 86% of total aflatoxins from contaminated oil samples, respectively. Treatment with diatomaceous earth, in contrast, had no effect on aflatoxin levels in oil. These results show that oil refining steps using mineral clay adsorbents may also function to remove aflatoxins from contaminated oil.

scholarly journals Enzymatic Methods for the Manipulation and Valorization of Soapstock from Vegetable Oil Refining Processes

2021 ◽  
Vol 2 (1) ◽  
pp. 74-91
Author(s):  
Beatrice Casali ◽  
Elisabetta Brenna ◽  
Fabio Parmeggiani ◽  
Davide Tessaro ◽  
Francesca Tentori
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oil ◽  
Lipase Production ◽  
Oil Refining ◽  
Flow Mode ◽  
Acid Oil ◽  
Industrial Level ◽  
Vegetable Oil Refining ◽  
Hydrolysis Of

The review will discuss the methods that have been optimized so far for the enzymatic hydrolysis of soapstock into enriched mixtures of free fatty acids, in order to offer a sustainable alternative to the procedure which is currently employed at the industrial level for converting soapstock into the by-product known as acid oil (or olein, i.e., free fatty acids removed from raw vegetable oil, dissolved in residual triglycerides). The further biocatalyzed manipulation of soapstock or of the corresponding acid oil for the production of biodiesel and fine chemicals (surfactants, plasticizers, and additives) will be described, with specific attention given to processes performed in continuous flow mode. The valorization of soapstock as carbon source in industrial lipase production will be also considered.

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Ali Aberoumand ◽  
Saeed Ziaei nejad ◽  
Frideh Baesi ◽  
Zahrah Kolyaee
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Free Fatty Acids ◽  
Fish Species ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Fish Fillet ◽  
Pampus Argenteus ◽  
Sparidentex Hasta

Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids)  contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently.  The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

scholarly journals Assessment of Quality of Shea Butter Sourced from Organic and Inorganic Fields

2019 ◽  
Vol 7 (12) ◽  
pp. 2042
Author(s):  
Musah B Bawah ◽  
A K Afoko ◽  
A K Quainoo ◽  
A F Chamisah ◽  
Abudu Ballu Duwiejuah ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Unsaponifiable Matter ◽  
Peroxide Value ◽  
International Markets ◽  
Shea Butter ◽  
Strong Positive Correlation ◽  
Randomized Design ◽  
Physical And Chemical

The objective of the study was to compare selected physical and chemical composition of shea butter processed from nut sourced from inorganic and organic fields. The treatments were O (shea butter processed from nut picked from organic fields) and N (shea butter processed from nuts picked from inorganic fields). These treatments were arranged in a Complete Randomized Design and were replicated four times in the laboratory for studies of free fatty acids (FFA), pH, peroxide value, insoluble impurities, unsaponifiable matter, and moisture content. The study revealed that organic shea butter had lower free fatty acids (FFA), lower moisture content, lower pH, less unsaponifiable matter, less insoluble impurities and lower peroxide value as compared to inorganic shea butter shea butter. The lower FFA value of organic shea butter indicates that it can be used for the cosmetic and pharmaceutical industry and for direct consumption. Hence higher chances that organic shea butter and attract premium prices in both local and international markets. The study also revealed that there was a positive relationship between; unsaponifiable matter and moisture content. Insoluble impurities had a very strong correlation with unsaponifiable matter and moisture content. A very strong positive correlation was observed between peroxide value and unsaponifiable matter, moisture content, and insoluble impurities. For good quality butter, nuts should be sourced from organic fields.

Rancidity of Used Cooking Oil and Heavy Metal Analyses on Selected Street-Vended Foods

10.17158/224 ◽  
2012 ◽  
Vol 18 (1) ◽  
Author(s):  
Annabelle A. Callano
Keyword(s):  
Fatty Acids ◽  
Heavy Metal ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Heavy Metal Contamination ◽  
Prolonged Exposure ◽  
Oxidation Stability ◽  
Food Poisoning ◽  
Cooking Oil ◽  
Used Cooking Oil

Intake of unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer. Thus, it is imperative that safety issues on food adulteration and heavy metals contamination be evaluated for the benefits of the consuming public. Consequently, oxidation stability and heavy metal analyses on used cooking oil and four selected street-vended foods from three different sampling sites were done. Analyses of test parameters were performed using standard methods and procedures. Overall results of the analyses with three trials each showed that peroxide value, free fatty acids, cadmium (Cd) and lead (Pb) did not conform to the allowable levels set for the food products. The peroxide value was three to eight times higher than the limit of 10meq/kg since it ranges from 33.33 - 86.67meq/kg whereas Cd and Pb showed concentration of 0.60 – 1.57 ppm and 30.00-35.00 ppm, respectively. On the other hand, percent free fatty acids (%FFA) ranges from 0.72 to 0.93% on used cooking oil while selected street-vended foods FFA status were recorded at the range of 1.49 to 2.92%. The results clearly indicate oxidative rancidity due to repetitive use of cooking oil and heavy metal contamination on the test samples which were found to be significantly higher than the maximum limits. This could mean that prolonged exposure to these street vended foods is detrimental to human health. The high level of POV, Cd and Pb of these products can significantly pose food poisoning, foodborne disease, neurotoxicity and even cancer.

scholarly journals Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends

2020 ◽  
Vol 71 (3) ◽  
pp. 367
Author(s):  
A. Al-Farga ◽  
M. Baeshen ◽  
F. M. Aqlan ◽  
A. Siddeeg ◽  
M. Afifi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Peanut Oil ◽  
Oil Blends ◽  
Saponification Value

This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in other food production systems. Alhydwan seed oil and peanut oil blended at proportions of 10:90, 20:80, 30:70, 40:60 and 50:50 (v/v) were evaluated according to their physi­cochemical properties, including refractive index, relative density, saponification value, peroxide value, iodine value, free fatty acids, oxidative stability index, and tocopherol contents using various standard and published methods. At room temperature, all of the oil blends were in the liquid state. The physicochemical profiles of the blended oils showed significant decreases (p < 0.05) in peroxide value (6.97–6.02 meq O2/kg oil), refractive index at 25 °C (1.462–1.446), free fatty acids (2.29–1.71%), and saponification value (186.44–183.77 mg KOH/g), and increases in iodine value and relative density at 25 °C (98.10–102.89 and 0.89–0.91, respectively), especially with an analhydwan seed oil to peanut oil ratio of 10:90. Among the fatty acids, oleic and linoleic acids were most abundant in the 50:50 and 10:90 alhydwan seed oil to peanut oil blends, respectively. Oxidative stability increased as the proportion of alhydwan oil increased. In terms of tocopherol contents (γ, δ, and α), γ-tocopherol had the highest values across all of the blended proportions, followed by δ-tocopherol. The overall acceptability was good for all blends. The incorporation of alhydwan seed oil into peanut oil resulted in inexpensive, high-quality blended oil that may be useful in health food products and pharmaceuticals without compromising sensory characteristics.

scholarly journals PENGARUH BROKOLI (Brassica oleracea var. Italica) DALAM MENGHAMBAT OKSIDASI LEMAK PADA NUGGET TEMPE KEDELAI SELAMA PENYIMPANAN

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Ezra A. Emeline ◽  
Mercy I. R. Taroreh ◽  
Thelma D. J. Tuju
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Brassica Oleracea ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Fat Oxidation ◽  
Acceptance Rate ◽  
Before And After

ABSTRACTThe purpose of this research is to determine the influence of broccoli comparison in inhibiting fat oxidation of soybean tempe nugget before and after 30 days of storage and to evaluate the acceptance rate of soybean tempe nugget with broccoli comparison before and after of 30 days storage. This study consisted of 4 comparative treatments of broccoli and soybean tempe, which is 0% broccoli and 100% tempe in treatment A, 10% broccoli and 90% tempe in treatment B, 20% broccoli and 80% tempe in treatment C, and 30% broccoli and 70% tempe in the treatment D. Soybean tempe nugget is tested on 0 days and 30 days storage. The results showed the influence of the broccoli comparison in inhibiting the oxidation of tempe nuggets. Tempe nuggets with broccoli comparison is best reviewed from the levels of free fatty acids (ALB), peroxide value, and the value of thiobarbituric acid (TBA) is treatment B. The acceptance rate of soybean tempe nugget on color, aroma, taste, and texture is in the likes category. Where the most preferred soybean tempe nugget is treatment B with a concentration of broccoli as much as 10%.Keywords : Nugget, Tempe, Broccoli, Oxidation

scholarly journals Pemanfaatan Limbah Cangkang Kelapa Sawit (Elaeis guineensis) Sebagai Pengadsorbsi Minyak Jelantah

2018 ◽  
Vol 7 (3) ◽  
pp. 152
Author(s):  
Nurcholis Al Ubaidah ◽  
Siti Nuryanti ◽  
Supriadi Supriadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Peroxide Value ◽  
Adsorption Process ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Cooking Oil

Improper of usage and storage of cooking oil can increase the water content on cooking oil. It can decrease of cooking oil quality and fried food that resulted from this cooking oil which then can cause health problems. This study aimed to determine of the waste cooking oil quality after it was adsorbed with charcoal from eggshell palm oil (Elaeis gunieensis). The quality was determined based on the free fatty acids, the peroxide value, and the water content of the waste cooking oil before and after adsorption. Determination of free fatty acids was used titration method while determination of water content was used gravimetric method. The result showed that the cooking oil quality contained 0.014% of free fatty acids, 1 meq.O2/kg of peroxide value, and 0.0003% of water content. The waste cooking oil quality without adsorption process was 0.042% of free fatty acids, 26 meq.O2/kg of peroxide value, and 0.0011% of water content. After adsorption process with 5, 10, 15, 20, and 25 gram of charcoal from eggshell palm oil into 100 mL of waste cooking oil, it was found that 15 gram of eggshell weight was the best adsorbent. In was condition, the free fatty acid was 0.0006%, the peroxide value was 2 meq.O2/kg, and the water content 0.0005%. It showed that the waste cooking oil quality become better after adding of charcoal of eggshell palm oil as the adsorbent.

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