scholarly journals Effect of Heat Treatment on Yield and Quality of Loofah (Luffa cylindrica Linn.) Seed Oil

2015 ◽  
Vol 58 (3) ◽  
pp. 130-135
Author(s):  
Rahman Akinoso ◽  
Ademola Kabir Aremu ◽  
Nnena Akosim
Keyword(s):  
Heat Treatment ◽  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Response Surface ◽  
Quality Parameters ◽  
Oil Yield ◽  
Luffa Cylindrica ◽  
Yield And Quality

Effect of heat treatment on yield and some quality parameters of loofah seed (Luffa cylindrica Linn.) oil was the focus of this study. Central composite rotatable response surface methodology design for two variables was used for this investigation. Fatty acid composition of the un-treated oil was determined. The independent variables roasting temperature were 102, 110, 130, 150, 158 °C and duration 16, 20, 30, 40, 44 min while oil yield, moisture content, free fatty acid, colour, refractive index and specific gravity of the oil were the dependent variables. All determinations were done using standard methods. Linoleic acid  (50.66%), oleic acid (27.66%), palmitic acid (12.28%) and stearic acid (6.44%) were the major fatty acids. Mean oil yield, moisture, free fatty acid, colour, refractive index and specific gravity were 25.91±5.16%,0.035±0.003%, 5.3±2.47%, 15.23±1.83 mg/100g, 1.47±0.002 ND40  and 0.913±0.02, respectively. All the parameters were significantly affected by heat treatment (p<0.05). Regression models were not fit to expressthe relation, thus optimisation using response surface approach was not adequate.

scholarly journals Effect of Roasting Temperature and Duration on the Quality of Oil from Walnut (Plukenetia conophorum) Using Response Surface Methodology

2020 ◽  
pp. 1-12
Author(s):  
Raji, Fatima A. ◽  
Akinoso Rahman
Keyword(s):  
Response Surface Methodology ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Response Surface ◽  
Edible Oils ◽  
Process Condition ◽  
Oil Yield ◽  
Optimum Process ◽  
Walnut Oil ◽  
Roasting Temperature

This study investigated the effect of heat treatment and duration on yield and qualities of Walnut (Plukenetia conophorum) oil. The experimental design was carried out using the central composite rotatable design (CCRD) of response surface methodology with a total of thirteen experimental runs. The process variables and their ranges were roasting temperature 87.57ºC to 172.43ºC and roasting duration 10 min to 46.21 min. Oil from each experimental run was extracted using Piteba screw oil expeller. The expressed oil yield was determined and the results revealed that the oil yield ranged from 33.87% to 30.67% for the maximum and minimum values which were achieved at temperatures and duration of 172.43% at 25 min and 87.57ºC at 25 min respectively. Optimum process condition was achieved at roasting temperature and duration of 160ºC and 40 min with two possible solutions of 0.82 desirability which gave oil yield (33.50%); peroxide value (7.8 MeqO2/g); colour (13.69 mg/L); free fatty acid (1.46%) and iodine value (136.82 mmol/100 g). The low free fatty acid and peroxide values in walnut oil is an indication of its overall quality thus its suitability as an alternative oil to supplement existing edible oils.

scholarly journals PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS

2017 ◽  
Vol 7 (2) ◽  
pp. 111-115
Author(s):  
Sahrial Sahrial ◽  
Emanauli Emanauli ◽  
Meri Arisandi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Physicochemical Properties ◽  
Camellia Sinensis ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Oil Yield ◽  
Tea Seed Oil

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products

scholarly journals Pengaruh Absorben terhadap Kualitas Fisik Minyak

2017 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Tri Ariani
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Oil Quality ◽  
Aloe Vera ◽  
Edible Oil ◽  
Cooking Oil

This study aims to determine the effect of aloe vera juice (absorbent) on the quality of cooking oil. Both types of oil are used to fry up to five times the frying pan to fry the tempeh weighing 1000 grams at a temperature of 180C. Furthermore, the oil that has been used up to five times the frying recycled again, by clarifying it using aloe vera juice. To determine the quality of oil used parameters of viscosity, specific gravity, refractive index, and free fatty acids. From the results of the research, it is found that the longer the number of fryers resulted in decreased oil quality. This can be seen from the increase in the number of parameters measured ie the viscosity, density, free fatty acid and decrease in the number of refractive index parameters. After the purification using aloe vera juice, the quality of oil is getting better. It is characterized by the decrease of viscosity, density and free fatty acid. Keywords: Absorbent, Edible Oil      

scholarly journals Fatty acid, mineral content and antioxidant activities of Algerian fat bee pollen

2020 ◽  
Vol 19 (2) ◽  
pp. 208-215
Author(s):  
Bakchiche Boulanouar ◽  
Hadjira Guenane ◽  
Bihter Sahin ◽  
Mehmet Öztürk ◽  
Mosad Ghareeb ◽  
...  
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Specific Gravity ◽  
Antioxidant Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Bee Pollen ◽  
Iodine Values ◽  
Promising Source

Bee pollen is known for its nutritional value, and therefore it is used in the treatment of some health disorders as food supplements. Herein, the chemical fatty acid profile and mineral contents of two Algerian bee pollen collected from different regions were investigated, along with their physicochemical properties such as specific gravity, refractive index, and acid, saponification, and iodine values. In addition, their total phenolic contents (TPC) were also investigated. Gas chromatography/mass spectrometry (GC/MS) analysis revealed that the bee pollens mainly contained palmitic (17.0 and 26.5 %), oleic (8.5 and 10.1 %), linoleic (15.7 and 12.6 %) and linolenic acids (27.2 and 26.3 %), respectively. The saponification values were 178.54 and 175.73 mg KOH.g-1, while the specific gravity 0.915 and 0.924, the refractive index 1.465 and 1.464, and acid values 22.04, and 10.01 mg KOH.g-1 oil. The iodine values were, however, 44.42 and 32.90 mg I2.g-1 fat, respectively. Potassium and sodium were the main detected elements in both pollen samples with variable percentages. In the DPPH assay, the IC50 was 4.88 and 1.73 mg.mL-1 for samples 1 and 2, respectively, ABTS and phosphomolybdenum assays supported DPPH assay results. It was concluded that the fat part of bee pollen by honeybees (Apis mellifera L.) is a promising source of naturally occurring antioxidants and nutrients.

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 Efficacy of Microwave Heating Parameters on Physical Properties of Extracted Oil from Turmeric (Curcuma longa L.)

2020 ◽  
pp. 126-136
Author(s):  
Sachin . ◽  
Vijay Kumar Singh ◽  
M. K. Garg ◽  
Amarjit Kalra ◽  
Sushant Bhardwaj ◽  
...  
Keyword(s):  
Refractive Index ◽  
Essential Oil ◽  
Specific Gravity ◽  
Physical Properties ◽  
Oil Recovery ◽  
Microwave Power ◽  
Curcuma Longa ◽  
Fixed Ratio ◽  
Extraction Time ◽  
Oil Yield

In the study, essential oil extraction from turmeric was carried out using modified microwave distillation system and rotary evaporator unit. In present study, effect of input parameters i.e. microwave power (200, 250, 300, 350 and 400 W) and extraction time (10, 15, 20, 25 and 30 min.) on physical properties (oil yield, specific gravity, refractive index and colour) of essential oil were studied. Fixed ratio samples (1:1:1) i.e. turmeric powder, solvent and distilled water was used during the experiment conducted. Essential oil yield using hexane varied from 1.895% to 4.973% while from 0.180% to 1.226% using petroleum ether solvents. Quality parameters varied i.e. specific gravity from 0.910 to 0.923, refractive index from1.478 to 1.506, colour values for oil ranges L* from 70.60 to 98.60, a* from –25.60 to 15.1 and b* from 82.1 to 88.5. Optimum values of process parameters for maximum oil recovery (4.973%) and best quality of oil (specific gravity: 0.915; refractive index: 1.485) was found at microwave power 300 W and extraction time 20 min.

Effect of Moist Heat Treatment on Sensory Qualities of Peanut Kernels

1979 ◽  
Vol 6 (2) ◽  
pp. 93-95
Author(s):  
L. R. Beuchat ◽  
P. E. Koehler
Keyword(s):  
Heat Treatment ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Aspergillus Flavus ◽  
Sensory Panel ◽  
Moist Heat ◽  
Organoleptic Characteristics ◽  
Sensory Qualities ◽  
And Control ◽  
Control Samples

Abstract Shelled Florunner cv. peanut kernels adjusted to 12 to 13% moisture were subjected to heat treatments at 60, 90, and 120° C for periods of 1 and 2 hr. Kernels were then dried, oil-roasted, and examined for sensory qualities. Moistened, heated kernels were also inoculated with an aflatoxigenic strain of Aspergillus flavus and analyzed for free fatty acid (FFA) and aflatoxin contents at weekly intervals over a 6-week period of incubation at 30°C. Treatment of moist kernels at 60°C for 1 or 2 hr caused the FFA content to increase from 1.2% (unheated) to 2.2%, whereas treatment at 90 and 120°C for the same periods of time resulted in FFA contents ranging from 10.3 to 13.2%. After 6 weeks, the FFA content of all inoculated and control samples ranged from 11.5 to 14.5%. Sensory panel evaluations of uninoculated, roasted kernels indicated that moist heat treatment at 60°C did not significantly (P ≤ 0.05) alter organoleptic characteristics; treatment at 90°C for 2 hr resulted in significantly lower scores for texture and flavor, whereas treatment at 120°C resulted in a general decrease in all sensory qualities. Kernels heated prior to inoculation with A. flavus did not appear to support growth as well as did unheated kernels early in the 6-week test period.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese

1976 ◽  
Vol 43 (3) ◽  
pp. 459-468 ◽  
Author(s):  
B. A. Law ◽  
M. Elisabeth Sharpe ◽  
Helen R. Chapman
Keyword(s):  
Heat Treatment ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Pseudomonas Fluorescens ◽  
Culture Supernatant ◽  
Lipolytic Activity ◽  
Cheddar Cheese ◽  
Single Strain ◽  
Gram Negative ◽  
Colony Forming Units

SummaryThe highest incidence of lipolytic activity among the psychrotrophic Gram-negative flora of commercial raw milks was found in strains ofPseudomonas fluorescensandPs. fragi.The lipases of all of the lipolytic strains remained wholly or partly active after heat treatment at 63°C for 30 min. Two of the strains tested further had lipases which retained 20–25% of their activity even when heated at 100 °C for 10 min. Cheeses made from milks in which strains or a single strain of lipolytic Gram-negative rods (GNR) had been allowed to multiply to > 107colony forming units/ml became rancid after 4 months even though the GNR had been killed by pasteurization. The rancidity was characterized by a soapy off-flavour in cheeses containing free fatty acid concentrations from 3 to 10 times higher than those in control cheeses made from stored milks with low counts of GNR. Strong rancidity could be reproduced by adding the culture supernatant of a pre-grown lipolytic strain, but not the washed cells, to milk and pasteurizing it immediately before cheese-making, demonstrating the extracellular nature of the rancidity-inducing lipases.

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