The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology—from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.

Can In-Line Iodine Value Predictions (NitFomTM) Be Used for Early Classification of Pork Belly Firmness?

Commercial technologies for assessing meat quality may be useful for performing early in-line belly firmness classification. This study used 207 pork carcasses to measure predicted iodine value (IV) at the clear plate region of the carcass with an in-line near-infrared probe (NitFomTM), calculated IV of belly fat using wet chemistry methods, determined the belly bend angle (an objective method to measure belly firmness), and took dimensional belly measurements. A regression analysis revealed that NitFomTM predicted IV (R2 = 0.40) and belly fat calculated IV (R2 = 0.52) separately contributed to the partial variation of belly bend angle. By testing different NitFomTM IV classification thresholds, classifying soft bellies in the 15th percentile resulted in 5.31% false negatives, 5.31% false positives, and 89.38% correctly classified soft and firm bellies. Similar results were observed when the classification was based on belly fat IV calculated from chemically analyzed fatty acid composition. By reducing the level of stringency on the percentile of the classification threshold, an increase in false positives and decrease in false negatives was observed. This study suggests the IV predicted using the NitFomTM may be useful for early in-line presorting of carcasses based on expected belly firmness, which could optimize profitability by allocating carcasses to specific cutout specifications.

Production and quality assessment of mayonnaise from blends of soybean oil and african pear (Dacryodes edulis) pulp oil

Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fat-soluble vitamins which is produced from dominantly vegetable oil. African pear oil is a highly unsaturated oil, domestically and commercially underutilize with tonnage of postharvest losses. It presently, has little or no industrial attraction for use as commercial ingredient for food production and formulation. The aim therefore is to improve the commercial value of African pear pulp oil for use as a main ingredient in food applications, hence improving its utilization and reducing postharvest losses. Oil was extracted from African pear through Soxhlet extraction using n-hexane as the solvent and the extracted oil was blended with soybean oil in the following ratios: SO100:APO0 (Control), SO0:APO100, SO85:APO15, SO75:APO25, SO65:APO35, and SO50:APO50 for the production of mayonnaise. Some physicochemical properties of the oil blends were evaluated while proximate and sensory properties were also evaluated in the produced mayonnaise. Blending increased theiodine, acid and free fatty acid values of the oil blends and decreased significantly (p < 0.05) the peroxide value. The values ranged from 30.65 to 124.00 g iodine 100g–1, 6.85 to 2.57 mg KOH g–1, 5.03 to 1.91% and 2.62 to 3.50 meq O2 kg–1 for iodine, acid, free fatty acid and peroxide values, respectively. The proximate composition parameters of the mayonnaise samples increased significantly (p < 0.05) after blending. The values ranged from 32.65 to 35.04% for moisture, 1.12 to 1.44% for ash, 30.15 to 37.15% for fat, 1.93 to 2.31% for protein and 25.87 to 34.15% for carbohydrate. Significant improvement was recorded in the values of vitamin E, iodine and viscosity values of the mayonnaise samples after blending compared to the control with values ranging from 4.97 to 22.60 mg 100g–1 for vitamin E, 28.70 to 88.10 g iodine 100g–1 for iodine value and 24.70 to 30.13 Pa.s for viscosity. Sensory evaluation showed that the mayonnaise samples were generally acceptable by the panelists. Conclusively, blending soybean oil with African pear oil up to 50:50 could be used in the production of acceptable mayonnaise with higher fat, protein, ash, vitamin E, iodine value and viscosity, thereby reducing its postharvest losses through improved utilization.

Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

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.

Performance of fatty acid composition, iodine value, carotene content, height and height increment of oil palm interspecific hybrids

A total of sixteen oil palm interspecific hybrid progenies were evaluated for their fatty acid composition, iodine value, carotene content, height and height increment at Malaysian Palm Oil Board (MPOB) Bagan Datuk, Malaysia. Based on the results, unsaturated fatty acids were higher with a range of 60% compared to current breeding materials. Iodine value showed a considerable amount of the oil palm interspecific hybrid which was around 65. Carotene among some individuals showed an outstanding value of 3424 ppm. Height and height increment showed lower value than current breeding materials with an average 0.17 m height increment per year. Heritability values showed that the genetic component gave higher influence towards height and height increment while the fatty acid composition and carotene content were largely influenced by the environment.

UJI MUTU MINYAK GORENG SAWIT KEMASAN X DAN Y BERDASARKAN STANDAR NASIONAL INDONESIA (SNI)

Minyak goreng sawit kemasan merupakan salah satu kebutuhan pokok masyarakat yang dikonsumsi hampir setiap hari yang dijual dalam bentuk kemasan. Sangat penting bagi kita untuk mengetahui mutu dari minyak goreng sawit kemasan yang kita komsumsi agar kesehatan tubuh bisa tetap terjaga. Penelitian ini bertujuan untuk menguji mutu minyak goreng sawit kemasan X dan Y berdasarkan persyaratan Standar Nasional Indonesia (SNI) dan menentukan mutu minyak goreng sawit kemasan yang lebih baik. Parameter uji yang dilakukan adalah uji Free Fatty Acid (FFA), Moisture & Impurities (M & I), Iodine Value (IV), Peroxide Value (PV), dan Colour. Hasil penelitian menunjukan bahwa nilai parameter uji dari minyak goreng sawit kemasan X dan Y secara berturut – turut adalah 0,072 % dan 0,073 % untuk kadar FFA. Kadar M&I sebesar 0,043 % dan 0,046 %. Nilai IV sebesar 60,837 g I2 / 100 mg minyak dan 59,023 g I2 / 100 mg minyak. Nilai PV sebesar 0,098 Mek O2/Kg dan 0,102 Mek O2/Kg. Nilai Colour sebesar 2,5/51 Merah/Kuning dan 2,0/51 Merah/Kuning. Semua parameter uji yang dilakukan telah sesuai dengan SNI kecuali uji Colour warna kuning dan diperoleh minyak goreng sawit kemasan X lebih baik mutunya daripada Y.

Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

Introduction: Due to the enhanced awareness of consumers concerning healthy foods, homemade expeller-pressed oils have become popular worldwide. However, an extended storage period may lead to oxidization of the oil and exposure to hazardous byproducts by consumers.Methods: In this study, 10 pressed oil samples prepared from common oilseeds using a small-scale expeller oil press were analyzed by OXITEST with a sample amount of 5 g of oil and an oxygen pressure of 800 kPa under accelerated conditions for shelf-life projections. The oil properties were investigated, including the recovery, smoke point, acid value, iodine value, “fatty acid composition, and contents of pigments and tocopherols”.Results: The autoxidation reaction of various expeller-pressed oils under an accelerated testing system followed zero-order Arrhenius kinetics (R2 &gt; 0.99). Shelf-lives of the pressed oils at 25°C were estimated by extrapolation to range 105~1,089 days. The obtained shelf-lives were significantly correlated with log induction period (IP) values (r &gt; 0.81, p &lt; 0.05) and unsaturated fatty acids (UFAs) (r &lt; −0.69, p &lt; 0.05), but not with the iodine value, acid value, or smoke point. Scatter diagrams between shelf-lives and UFAs suggested that these pressed oils could be grouped by two linear regression curves (r &gt; 0.98, p &lt; 0.05). The predictive equations using multiple linear regression are presented herein, with predictor variables of UFAs and an unspecified item involving potential influencing factors such as tocopherol contents (r &gt; 0.88, p &lt; 0.05).Conclusions: Our findings first revealed that the UFA portion was partially correlated with the shelf-lives of selected expeller-pressed seed oils as estimated by the OXITEST. The derived equations can be applied for shelf-life predictions of expeller-pressed oils stored under dark ambient conditions based on the fatty acid profile.

Iodine value of tung biodiesel fuel using Wijs method is significantly lower than calculated value

The tung tree (Vernicia fordii) is a non-edible oil plant native to southern China and was introduced in Japan in the nineteenth century. The tree produces tung oil, which is composed of approximately 80% α-eleostearic acid (9c, 11t, 13t-octadecatrienoic acid), 7% linoleic acid, and 6% oleic acid. Tung oil may be a non-edible source of biodiesel fuel (BDF) production. The iodine value (IV) is one of parameters to guarantee BDF quality, and the most common method for the determination of IV is the Wijs method. The IV can be calculated from the average molecular weight and the number of double bonds from the GC–MS data. In this study, the IVs of olive, castor, soybean, linseed, and perilla BDF using the Wijs method were found to be almost the same as the calculated IV. On the other hand, the IV of tung BDF by the Wijs method indicated a significantly lower value than that of the calculated value. To determine the cause of this discrepancy, the samples before and after halogenation using the Wijs method, were analyzed by 1H NMR. The conjugated double bond signals did not disappear, and a broad double bond signal remained in the tung BDF spectrum after halogenation. These results demonstrated that iodine, with a large atomic radius, could not react completely with the three conjugated double bonds in α-eleostearic acid. Therefore, the IV of tung BDF was significantly lower than the calculated value.

ANALISIS KUALITAS OLEIN DENGAN MENGGUNAKAN METODE SQC DI PT. INDUSTRI NABATI LESTARI

PT. Industri Nabati Lestari, perusahaan yang bergerak di bidang pengolahan CPO (crude palm oil) menjadi minyak goreng (olein) dan memiliki produk sampingan dari hasil pengolahan yaitu stearin dan PFAD. Permasalahan yang didapati hasil uji laboratorium pada perusahaan menunjukkan kualitas olein masih berbeda - beda. Hal ini menunjukkan kualitas pengolahan olein yang dihasilkan ternyata tidak konsisten, sesuai dengan standar yang ditetapkan perusahaan. Penelitian dilakukan dengan mengadakan pengukuran terhadap kadar colour (red), FFA (free fatty acid) dan IV (Iodine Value). Data tersebut kemudian dianalisis menggunakan metode Statistical Quality Control (SQC) menggunakan peta kendali rata - rata (x), peta kendali range (R), dan perhitungan kapabilitas proses, dilanjutkan dengan membuat diagram sebab akibat (cause-effect) untuk mengetahui penyebab produk yang berada diluar batas kendali. Hasil pengolahan data menunjukkan bahwa kadar Colour dan kadar FFA (Free Fatty Acid) sudah berada dalam batas kendali sedangkan kadar Iodine Value (IV) terdapat 2 data dari 30 data yang tidak memenuhi standar mutu. Berdasarkan hasil analisa yang di lakukkan dengan diagram sebab akibat, dapat diidentifikasi faktor - faktor penyebab kekurangan kualitas pada kadar IV (Iodine Value) seperti faktor metode yaitu pergantian resep yang tidak akurat, faktor manusia yaitu kurangnya kontrol dalam mengoperasikan mesin.