Physicochemical Characteristics and Thermal Stability of Perilla Seed Oil of Indian Origin

2021 ◽  
pp. 501-511
Author(s):  
Akriti Dhyani ◽  
Priyanka Prajapati ◽  
Rajni Chopra ◽  
Meenakshi Garg ◽  
Priyanka Singh
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Stability Index ◽  
Physicochemical Characteristics ◽  
Smoke Point ◽  
Edible Oil ◽  
Oil Stability Index ◽  
Cold Pressed ◽  
Thermal Stability Of ◽  
Perilla Seed

There is an increasing interest of food scientists in finding new alternatives to PUFA rich edible oil. Perilla seed oil (CPSO), an underutilized oilseed, can be used as an edible oil source. Oil extracted by the cold-pressed method from perilla seeds gives a yield of 36.50%. This study reports the physicochemical properties, the oxidative and thermal stability of the cold-pressed perilla seed oil. The viscosity, specific gravity, refractive index, and smoke point of CPSO were 28 m.Pa.s, 0.92, 1.43, and 241 ℃, respectively. The peroxide, acid, iodine, saponification value, and unsaponified matter of CPSO were 4.81 meq O2/kg oil, 1.61 g KOH/kg oil, 132 g KOH/kg oil, 180 g I2/kg oil, and 0.64%, respectively. It consists of high α -linolenic acid (55.80% of total oil) followed by oleic acid (20.54%). The extracted oil is analyzed for its thermal stability (peroxide value, free fatty acids, p- anisidine value, totox value, and total polar compounds) and storage stability for 120 days in two different storage conditions (refrigerated and room temperature). Despite having high nutritional benefits, the oil stability index (0.50 h) of the perilla seed oil is low, limiting its utilization as a frying oil. Therefore, perilla seed oil requires process optimization to increase its stability during heating.

scholarly journals Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 179
Author(s):  
Shichen Zhu ◽  
Xiaocao Chen ◽  
Jiani Zheng ◽  
Wenlong Fan ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soybean Oil ◽  
Seed Oil ◽  
Hydrophobic Interactions ◽  
Control Group ◽  
Gel Properties ◽  
Oil Emulsion ◽  
Surimi Gel ◽  
Thermal Stability Of ◽  
Perilla Seed

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

scholarly journals Physicochemical characteristics of chitosan from swimming crab (Portunus trituberculatus) shells prepared by subcritical water pretreatment

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Gengxin Hao ◽  
Yanyu Hu ◽  
Linfan Shi ◽  
Jun Chen ◽  
Aixiu Cui ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Molecular Weight ◽  
Sodium Hydroxide ◽  
Subcritical Water ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Portunus Trituberculatus ◽  
Swimming Crab ◽  
Water Pretreatment ◽  
Thermal Stability Of

AbstractThe physicochemical properties of chitosan obtained from the shells of swimming crab (Portunus trituberculatus) and prepared via subcritical water pretreatment were examined. At the deacetylation temperature of 90 °C, the yield, ash content, and molecular weight of chitosan in the shells prepared via subcritical water pretreatment were 12.2%, 0.6%, and 1187.2 kDa, respectively. These values were lower than those of shells prepared via sodium hydroxide pretreatment. At the deacetylation temperature of 120 °C, a similar trend was observed in chitosan molecular weight, but differences in chitosan yield and ash content were not remarkable. At the same deacetylation temperature, the structures of chitosan prepared via sodium hydroxide and subcritical water pretreatments were not substantially different. However, the compactness and thermal stability of chitosan prepared via sodium hydroxide pretreatment was lower than those of chitosan prepared via subcritical water pretreatment. Compared with the chitosan prepared by sodium hydroxide pretreatment, the chitosan prepared by subcritical water pretreatment was easier to use in preparing oligosaccharides, including (GlcN)2, via enzymatic hydrolysis with chitosanase. Results suggested that subcritical water pretreatment can be potentially used for the pretreatment of crustacean shells. The residues obtained via this method can be utilized to prepare chitosan.

Characteristics, composition and thermal stability of Acacia senegal (L.) Willd. seed oil

2012 ◽  
Vol 36 (1) ◽  
pp. 54-58 ◽  
Author(s):  
Imededdine Arbi Nehdi ◽  
Hassen Sbihi ◽  
Chin Ping Tan ◽  
Hedi Zarrouk ◽  
Mutassim Ibrahim Khalil ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Acacia Senegal ◽  
Thermal Stability Of

scholarly journals The Epoxidized Vietnam Rubber Seed Oil as a Secondary Plasticizer/Thermal Stabilizer in PVC Processing

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Nguyen Thi Thuy ◽  
Vu Minh Duc ◽  
Nguyen Thanh Liem
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Sample Weight ◽  
Rubber Seed Oil ◽  
Rubber Seed ◽  
Plasticized Pvc ◽  
Secondary Plasticizer ◽  
Positive Effect ◽  
Thermal Stability Of

The epoxidized rubber seed oil (EeRSO) was a mixture of epoxidized triglyceride, and epoxidized methyl ester of free fatty acids was used as a secondary plasticizer for PVC. An increase in tensile properties was observed by substituting the 10 phr DOP plasticizer with the EeRSO in PVC formulation. A leaching test was performed in five media to evaluate the plasticizing effect. The sample weight increased slightly after soaking in water and 30 wt.% acetic solution, decreased slightly in 10 wt.% KOH solution, and reduced sharply and strongly in sunflower oil and n-hexane. The 10 phr EeRSO in PVC formulation has presented an improvement in migration, volatilization characteristics, and thermal property of PVC. After 72 hours of soaking in n-hexane, the shore A hardness of the EeRSO plasticized PVC sample increased by 14.5% while the PVC sample without EeRSO was blistered and its shore A hardness could not be measured. This was the clearest evidence for the positive effect of EeRSO as a secondary plasticizer. The morphology of the fractured surface of the samples after immersing in n-hexane was studied by using scanning electron microscopy. Thermogravimetric analysis showed the role of EeRSO in significant improvement in thermal stability. In general, EeRSO not only acts as a primary plasticizer to improve the migration, extraction, and volatilization characteristics but also contributes to the thermal stability of PVC.

scholarly journals Canjiqueira Fruit: Are We Losing the Best of It?

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 521
Author(s):  
Daniela G. Arakaki ◽  
Vanessa Samúdio dos Santos ◽  
Elaine Pádua de Melo ◽  
Hugo Pereira ◽  
Priscila Silva Figueiredo ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Food Resource ◽  
Bioactive Compound ◽  
Icp Oes ◽  
Compound Identification ◽  
Good Source ◽  
Elemental Characterization ◽  
Thermal Stability Of

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.

scholarly journals Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein

Nanomaterials ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 943 ◽  
Author(s):  
Chenying Wang ◽  
Xidong Ren ◽  
Yujie Su ◽  
Yanjun Yang
Keyword(s):  
Thermal Stability ◽  
Protein Concentration ◽  
Thermal Denaturation ◽  
Negative Charge ◽  
Activity Index ◽  
Stability Index ◽  
Egg White ◽  
Egg White Protein ◽  
Neutral Conditions ◽  
Thermal Stability Of

Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) after heating at 90 °C for 30 min. Meanwhile, the effects of protein concentration, temperature, pH, ionic strength and degree of glycation (DG) on the formation of nanoparticles from IMO-EWP were investigated. To further reveal the formation mechanism of the nanoparticles, structures, thermal denaturation properties and surface properties were compared between EWP and IMO-EWP conjugates. Furthermore, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) of nanoparticles were determined. The results indicated that glycation enhanced thermal stability and net surface charge of EWP due to changes in the EWP structure. The thermal aggregation of EWP was inhibited significantly by glycation, and enhanced with a higher degree of glycation. Meanwhile, the nanoparticles (<200 nm in size) were obtained at pH 3.0, 7.0 and 9.0 in the presence of NaCl. The increased thermal stability and surface net negative charge after glycation contributed to the inhibition. The EAI and ESI of nanoparticles were increased nearly 3-fold and 2-fold respectively, as compared to unheated EWP.

scholarly journals Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1637
Author(s):  
Małgorzata Wroniak ◽  
Marianna Raczyk ◽  
Bartosz Kruszewski ◽  
Edyta Symoniuk ◽  
Dominika Dach
Keyword(s):  
Rapeseed Oil ◽  
Palm Olein ◽  
Stability Index ◽  
Acid Value ◽  
Protein Product ◽  
Smoke Point ◽  
Deep Frying ◽  
Chlorophyll Pigments ◽  
High Oleic ◽  
Cold Pressed

One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

Physicochemical characteristics and thermal stability of Jordanian jojoba oil

1998 ◽  
Vol 75 (1) ◽  
pp. 57-62 ◽  
Author(s):  
M. Allawzi ◽  
M. K. Abu-Arabi ◽  
H. S. Al-zoubi ◽  
A. Tamimi
Keyword(s):  
Thermal Stability ◽  
Physicochemical Characteristics ◽  
Jojoba Oil ◽  
Thermal Stability Of

Rubber Seed Oil-Based Polyurethane Composites, Fabrication and Properties Evaluation

2007 ◽  
Vol 18-19 ◽  
pp. 233-239 ◽  
Author(s):  
F.E. Okieimen ◽  
I.O. Bakare
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Scanning Electron Micrographs ◽  
Compression Moulding ◽  
Rubber Seed Oil ◽  
Rubber Seed ◽  
Pull Out ◽  
Polyurethane Composites ◽  
Thermal Stability Of ◽  
Fractured Surface

Polyurethane samples were prepared from rubber seed oil monoglyceride (made by reacting rubber oil with glycerol) and diiosocyanates (hexanethylene and toluene diiosocyanates). Polyurethane composites were made by compression moulding using biofibres; sisal, jute and banana; in random and unidirectional orientations at different fibre lengths and loadings, as reinforcing elements. The composites were characterized in terms of tensile and flexural strengths and moduli, thermal stability and morphology of fractured surface. The values of the measured mechanical properties (tensile and flexural) of the composites were about 3-fold higher than the properties of the unreinforced polyurethane samples, suggesting good reinforcement by the biofibres. The absence of fibre-pull-out on the scanning electron micrographs of the fractured surface provides evidence in support of good adhesion between the biofibres and the polyurethane matrix. The thermal stability of the composites was lower than for the fibre but higher than for the unreinforced polyurethane.

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