scholarly journals Determination of Yield and Quality Parameters of Lecithin Produced from Some Elite Varieties of Nigerian Sesame (Sesamum indicum)

2019 ◽  
pp. 1-9
Author(s):  
A. Y. Mumeen ◽  
E. Onotugoma ◽  
M. C. Onwuegbu ◽  
A. M. Shema ◽  
S. Salihu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Industrial Applications ◽  
Pharmaceutical Products ◽  
Quality Parameters ◽  
Industrial Sectors ◽  
Peroxide Values ◽  
Percentage Yield ◽  
Iodine Values ◽  
Degumming Process

Lecithin is usually derived as a by-product of vegetable oil processing. It is also known as phosphotidycholine, it is important for its wide use in food manufacturing, product development as well as pharmaceutical products formulation. The quantity of lecithin being imported into Nigeria for use in several industrial sectors is steadily increasing; the attendant effects of such huge importation can be minimized by sourcing lecithin from Nigerian varieties of oil bearing seeds such as sesame. Sequel to a careful selection of seeds, oil was extracted from four varieties of Nigerian sesame using soxlet extraction method. Lecithin was later produced from the extracted oil through oil degumming process. Lecithin quality parameters such as Iodine Values (I.V), Peroxide Values (P.V), Saponification Value (Sap.V), Acid Values (A.V) and Free Fatty Acid (FFA) values were subsequently evaluated for all oil and lecithin samples extracted. Percentage yield of lecithin isolated from the selected varieties of sesame namely: NCRIBEN 01M, NCRIBEN O2M, NCRIBEN 04E and NCRIBEN 05E: are 3.57%, 3.64 % 2.85% and 3.14% respectively. Values of some quality indices such as the iodine values, peroxide values, Acid Values and Free Fatty Acid evaluated in this research project were found to fall within the FAO/WHO recommendations for lecithin. This study has therefore, contributed to the availability of detailed information from the characteristics stand point and quality index of oil extracted from the selected varieties of sesame and lecithin isolated from their oils. This study therefore concludes that lecithin may be sourced from some Nigerian varieties of sesame and their quality may be enough to meet various industrial applications.

Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage

2015 ◽  
Vol 49 ◽  
pp. 102-110 ◽  
Author(s):  
Tuba Erkaya ◽  
Bayram Ürkek ◽  
Ünsal Doğru ◽  
Bülent Çetin ◽  
Mustafa Şengül
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
Quality Parameters ◽  
Refrigerated Storage

Fat as a Factor in the Epimerization of Chlortetracycline in Feeds

1968 ◽  
Vol 51 (3) ◽  
pp. 557-562
Author(s):  
Stanley E Katz ◽  
Carol A Fassbender
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Equilibrium Point ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Contributory Factors ◽  
Per Se ◽  
Iodine Values

Abstract Fats were investigated in depth as a contributing factor in the conversion of chlortetracycline to epichlortetracycline in feeds. Fats with a free fatty acid content of 0.4— 100% and iodine values of 0.3—132 from both animal and vegetable sources were studied. An average of 12.5% of the added chlortetracycline potency was converted to epichlortetracycline but neither free fatty acid content nor unsaturation could be shown to be contributory factors to the epimerization reaction. Fats, per se, accelerated the rate of the attainment of equilibrium between chlortetracycline and epichlortetracycline but in themselves did not change the equilibrium point.

Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts1

1987 ◽  
Vol 14 (1) ◽  
pp. 26-30 ◽  
Author(s):  
A. L. Branch ◽  
R. E. Worthington ◽  
I. L. Roth ◽  
M. S. Chinnan ◽  
T. O. M. Nakayama
Keyword(s):  
Electron Microscopy ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Storage Stability ◽  
Water Immersion ◽  
Lipoxygenase Activity ◽  
Hot Water ◽  
Peroxide Values ◽  
Scanning Electron ◽  
Hot Water Immersion

Abstract Oxidative stability of Fla Early Bunch and NC7 peanuts immersed in hot water (79 C) for 90 sec and stored under non-refrigerated conditions was evaluated. Scanning electron microscopy revealed that water immersion disrupted structural makeup of the surface to form a glaze and caused coalescence of subcellular bodies. Initial hot water immersion resulted in decreased lipoxygenase activity. Throughout storage, peroxide values, free fatty acid values and lipoxygenase activity were lower in the immersed peanuts than in the non-immersed peanuts. Free fatty acid and peroxide values were significantly higher in the Fla Early Bunch cultivar than the NC7 cultivar.

scholarly journals Quality Analysis for Different Samples of Fats

2020 ◽  
pp. 56-63
Author(s):  
E. E. Shehata
Keyword(s):  
Saudi Arabia ◽  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Acid Value ◽  
Fats And Oils ◽  
Quality Analysis ◽  
Melting Points ◽  
Peroxide Values

Fats and oils are essential in human nutrition, and an important component of many foods where they significantly contribute to product quality. The quality of different samples of fats from various companies in Saudi Arabia was determined based on its physicochemical properties such as melting point, moisture, acid value, free fatty acid, peroxide value and insoluble impurities. Four samples were selected randomly as goody, hanaa, fork & spoon and Mazola. The percentage of the moisture was found to be 0.167±0.0438, 0.1045±0.0021, 0.061±0.0141 and 0.101±0.0339%, respectively for goody, hanaa, fork & spoon and mazola. The acid values were found to be 0.1402, 0.148, 0.151 and 0.220 mg NaOH/g for goody, hanaa, fork & spoon, and mazola, respectively. The free fatty acid was found to be 0.0989, 0.105, 0.106 and 0.155% for goody, hanaa, fork & spoon and mazola, respectively. The peroxide values were found to be 4.25±0.0141, 3.245±0.0353, 1.145±0.1485 and 5.15±0.0707 m.eqO2/Kg for goody, hanaa, fork &spoon, and mazola, respectively. The percent of insoluble impurities was found to be 1.61, 0.71, 1.32 and 1.33% for goody, hanaa, fork & spoon and Mazola, respectively. The melting points were found to be 40±0, 35±0, 33.5±0.707 and 39±0°C for goody, hanaa, fork & spoon, and Mazola, respectively.

scholarly journals Quality Assessment of Camellia oleifera Oil Cultivated in Southwest China

Separations ◽  
2021 ◽  
Vol 8 (9) ◽  
pp. 144
Author(s):  
Li Liu ◽  
Shiling Feng ◽  
Tao Chen ◽  
Lijun Zhou ◽  
Ming Yuan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Large Scale ◽  
Southwest China ◽  
Principal Component ◽  
Industrial Applications ◽  
National Standard ◽  
Camellia Oleifera ◽  
Peroxide Values ◽  
Important Fatty Acid ◽  
Optimal Quality

Camellia oleifera oil has attracted increasing attention due to its well-balanced composition. In this study, we evaluated the oil content and chemical composition of C. oleifera oil cultivated in southwest China. The results showed that the acid and peroxide values were in line with the optimal quality index of the national standard of China. Oleic acid was the most predominant and important fatty acid, which accounted for 80.34–86.18%. The α-tocopherol, polyphenols and squalene ranged from 112.36 to 410.46 mg/kg oil, 14.22 to 53.63 mg/kg oil and 14.80 to 52.49 mg/kg oil, respectively. Principal component analysis (PCA) results showed that the synthesis score of introduced cultivars (‘Changlin 3’, ‘Changlin 4’ and ‘Changlin 18’) was higher that the local cultivars (‘Chuanya 21’ and ‘Chuanlin 2’). This research demonstrated that the introduced C. oleifera could adapt to the environment and climate of southwest China and large-scale plant of these introduced cultivars. In addition, the C. oleifera oil rich in unsaturated fatty acid has enormous potential to become a kind of functional oil and possesses great prospects for pharmaceutical and industrial applications.

scholarly journals Isıtma İşleminin Çekişte Zeytinyağının Kalite, Oksidatif Stabilite ve Yağ Asidi Bileşimine Etkisi

2018 ◽  
Vol 6 (9) ◽  
pp. 1154
Author(s):  
Aslı Yıldırım ◽  
Derya Deniz Şirinyıldız ◽  
Şeyma Nur Akkaya ◽  
Ezgi Genç ◽  
Aslı Yorulmaz
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Quality Parameters

The aim of the study was to investigate the changes in main quality parameters, oxidative stability and fatty acid composition of olive oil obtained from Çekişte cultivar during heating. For this purpose, the olive oil, obtained from Aydın province in 2017 from Çekişte cultivar, was heated at 100°C under 20 L/h flow rate for totally 50 hours. The olive oil samples were heated for 10-hour intervals and analysed for their free fatty acid content, peroxide value, diene and triene (K232 ve K270) values, total phenol content, antioxidant activity, chlorophyll and carotenoid contents as well as fatty acid composition. Additionally, the oxidative stability of samples was determined which was expressed as induction time. Results showed that the main quality parameters of olive oil including free fatty acid content, peroxide value, diene and triene (K232 ve K270) values increased during heating. However, the content of total phenols, antioxidant activity, chlorophyll and carotenoid contents decreased gradually when heating time was prolonged. In a similar manner, the induction period decreased upon heating. The content of linolenic acid increased significantly at the end of heating process.

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.

Measurement of plasma glucose, free fatty acid, lactate, and insulin for 24 h in patients with NIDDM

Diabetes ◽  
1988 ◽  
Vol 37 (8) ◽  
pp. 1020-1024 ◽  
Author(s):  
G. M. Reaven ◽  
C. Hollenbeck ◽  
C. Y. Jeng ◽  
M. S. Wu ◽  
Y. D. Chen
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Plasma Glucose
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