scholarly journals Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
M. Al-Bachir ◽  
Y. Othman
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Uv Spectroscopy ◽  
Ultra Violet ◽  
Acid Value ◽  
Quality Indices ◽  
Olive Oils ◽  
Basic Quality ◽  
Quality Indexes ◽  
Long Storage

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ΔK and R (K232/K270) values).This study revealed that the quality indexes, including AV, PV, K232, K270 and ΔK values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ΔK values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ΔK values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

BIOCHEMICAL CHANGES IN BEEF PATTIES BOILED WITH ETHANOL EXTRACT OF THE ROOT OF Glycyrrhiza glabra LINN

2021 ◽  
Vol 5 (1) ◽  
pp. 202-209
Author(s):  
C. O. Ugbeni ◽  
D. O. Idiakheua ◽  
U. O. Ejovwokoghene
Keyword(s):  
Peroxide Value ◽  
Iron Content ◽  
Storage Time ◽  
Statistical Difference ◽  
Ethanol Extract ◽  
Acid Value ◽  
Heme Iron ◽  
Glycyrrhiza Glabra ◽  
Malondialdehyde Content ◽  
Significant Difference

The use of spices in boiling of meat is a common phenomenon. The root of Glycyrrhiza glabra is used locally as spice for met. This work was design to determine the effect of ethanol extract of Glycyrrhiza glabra on malondialdehyde content, percentage Metmyoglobin content, acid value, Heme-iron content and peroxide value of beef stored at 4oc for a storage time of 0 to 18 hours was evaluated. Samples were taken at interval of 6 hours for analysis of the biochemical parameters under study. The statistical difference observed in Acid value, Malondialdehyde content, Heme iron content and peroxide value showed no significant difference, all having P≥0.05 in beef treated with ethanol extract of Glycyrrhiza glabra when compared to the control. On the other hand, the statistical difference in percentage metmyoglobin content when compared to the control at 0 hour interval was significant having P≤0.05, then at other distinct time interval showed no significant difference having P≥0.05. Thus, this study revealed that the extract of Glycyrrhiza glabra have a decreased antioxidant property against rancidity in beef samples and peroxide formation, although the stability of antioxidant, antimicrobial properties of Glycyrrhiza glabra decreases with storage time resulting in the variation of percentage Metmyoglobin values, Malondialdehyde values and Heme iron values, Acid value and peroxide value of beef, which indicates it may not be a good spice for beef

Research on the Kinetics Model of Hazel Nut Quality

2012 ◽  
Vol 200 ◽  
pp. 550-553
Author(s):  
He Teng Wang
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Time Course ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Acid Value ◽  
Reaction Model ◽  
Result Show ◽  
Different Temperatures ◽  
And Control

The time-course of lipid oxidation determined by peroxide value and acid value of hazel nut packed at different temperatures were evaluated, and the separate kinetic models of peroxide value and acid value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict and control the quality of hazel nut during storage. The result show that the peroxide value and acid value of hazelnut increased with the storage time prolonged, besides, it will increase rapidly with the storage temperature increased. The Acid value and peroxide value has a high fitting precision with the chemical reaction model and the Arrhenius equation.

The Sterility of Reusable Surgical Instruments with Pouches Packaging on One of the Private Hospital in Bandung

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Kurniawansyah I. S. ◽  
Mita S. R. ◽  
Najla E. ◽  
Nindayani E.
Keyword(s):  
Storage Time ◽  
Private Hospital ◽  
Surgical Instruments ◽  
Healthcare Associated Infection ◽  
Sterility Testing ◽  
Reusable Instruments ◽  
Healthcare Associated ◽  
The Relationship ◽  
Common Infection ◽  
Long Storage

Healthcare associated infection is one of the common infection that happens in Indonesia. One form control to prevent healthcare associated infection is the sterilization process of the materials and medical instruments that used for taking care of patients. At the private hospital whereas a place of research, there’s never been done the study of sterility test for reusable instrument with pouches, based on previous studies showed that 8 sets from 40 sets of reusable instrument with linen were not sterile moreover there were positively influence from the amount of time to the sterility of reusable instrument. The purpose of these studies was to determining the relationship between a long storage time and the sterility of reusable instruments with pouches. The method that used in this study was the sterility testing of reusable instrument with pouches which were stored in a central operations room storage with a long storage time of 1 and 2 months. From 30 reusable instruments with pouches which were stored for nine months there were 5 instruments were not sterile. The results of statistic analysis showed that the amount of storage time not significantly associated to the sterility of reusable instrument with pouches in the operating room central storage space.

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

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 Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

scholarly journals UPAYA PEREMAJAAN DAN PENYERAPAN LOGAM MINYAK GORENG BEKAS INDUSTRI MAKANAN TRADISIONAL DENGAN MEMANFAATKAN BIOADSORBEN TANDAN KOSONG KELAPA SAWIT (TKKS)

2017 ◽  
Vol 9 (2) ◽  
pp. 85-93
Author(s):  
Susi Desminarti ◽  
Edi Joniarta
Keyword(s):  
Peroxide Value ◽  
Statistical Design ◽  
Acid Value ◽  
Chemistry Laboratory ◽  
Food Industries ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Randomized Design ◽  
Fe Content ◽  
Completely Randomized Design

The research has been carried out in the Processing and Chemistry Laboratory of Politeknik Pertanian Negeri Payakumbuh and Post Harvest Laboratory in Bogor since July until November 2006. The research objectives was to prolong the using time of used cooking oil on food industries through applying the empty fruit bunch of palm bioadsorbent. The optimum condition of TKKS applied were 125 mm size and 5% bioadsorben from the weight of oil (Desminarti dan Rahzarni, 2004). The prolonging of cooking oil application can be done throughrefining used cooking oil so that the part of bad cooking oil can be lremoved. Statistical design used in this research was Completely Randomized Design with four treatments dan three replications. If the result was significant it will be followed by DMRT test on 5% significant level. Based on the experiment could be concluded that that four times titration could produced the oil based on SNI criterya in the relation to the water content (0.23%), peroxide value (0.82%) and free fatty acid value (0.23%) and it could also decrease Fe content from 76ppm to 22 ppm, Cu from 1.2 ppm to 0.40 ppm and Non Urea Adduct Forming (NAF) from 126 ppm to 102 ppm. The bioadsorbent sorption content on water varied from 78% to 80%; peroxide value from 14.71 to 59.80%, free fattyacid from 55.61 to 89.25%, Fe from 68.42 to 71.05%, Cu from 5% to 60% and NAF from 17.46 to 19.05%.

scholarly journals COMPARATIVE PHARMACEUTICO ANALYTICAL STUDY TO EVALUATE THE CONCEPT OF AVARTANA WITH SPECIAL REFERENCE TO 1, 10, 50, 100 AVARTITA MADHUKA TAILA

2021 ◽  
Vol 9 (7) ◽  
pp. 1334-1343
Author(s):  
Anagha. V. G ◽  
Vikram. S
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Iodine Value ◽  
Peroxide Value ◽  
Milk Fat ◽  
Analytical Study ◽  
Acid Value ◽  
High Potency ◽  
Active Constituents ◽  
Rf Values

Avartana is a unique concept mentioned for Sneha Kalpana. The more the number of Avartana the more potent will be the formulation. “Shata Paka Madhuka Taila" is one such formulation that is explained in Charaka Chikitsa Vataraktha Adhikara. Samples were subjected to pharmaceutico - Analytical study to compare the probable changes that would have happened pharmaceutically & analytically. Shata paka Madhuka Taila was prepared as per reference & samples were Analysed. The change in the organoleptic characters of all the Avartita samples was noted. Consistency of taila to semisolid consistency of ghruta in proceeding Avartana was observed. A slight increase in specific gravity & Refractive index were noted, decrease in acid value & iodine value was observed. Rancidity test passed & peroxide value was nil. slight acidic pH was noted. The presence of more bands with different Rf values was seen towards 50th, 75th & 100th Avartita samples on TLC. Pharmaceutical procedure reveals that concentration of the Active bio constituents of yastimadhu & milk fat gets increased in each Avartana., And it was evident from organoleptic characters like conversion of liquid Consistency of taila to semisolid consistency of ghruta (on cooling) in proceeding Avartana. A slight increase in specific gravity & Refractive index suggests more active constituents, decrease in acid value & iodine value suggests products are more stable & less chance of rancid on successive avartana. Rancidity & peroxide value tells product are not rancid. pH changes indicate slight acidicnature & may be irritant due to high potency. TLC shows the presence of more bands towards 50th, 75th& 100th avarti samples shows more active constituents. Hence Avartana process helps for potentiating the formulation by adding active constituents. Keywords: Sneha Kalpana, Avartana, Shata Paka Madhuka Taila.

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