Antioxidant Activity of Pod Coat Extracts of Pigeon Pea (Cajanus Cajan L.) and Their Efficacy in Stabilization of Soybean Oil

When lipids are exposed to heat, light and oxygen, it leads to oxidation. The addition of antioxidants is required to preserve colour, flavour and vitamin destruction. Present study was, therefore, planned to investigate pod coat of pigeon pea as possible sources of natural antioxidants and to assess their efficacy in stabilization of crude soybean oil during normal storage (28 days at 50°C). Study revealed that acetone pod coat extract of pigeon pea showed richness in total phenolics (17.72 mg/g), flavonoids (9.00 mg/g) and tannins (2.21 mg/g) while the extract of ethyl acetate was found enriched in tocopherols content (9.56 mg/g). The IC50 value of acetone extract was found to be lowest, exhibited potent antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric thiocyanate (FTC) methods. After adding synthetic and natural antioxidants in oil, Peroxide, p-Anisidine, Thiobarbituric acid value, Conjugated dienes, trienes and free fatty acids content were measured every 4 days. Acetone pod coat extract (2000ppm) of pigeon pea gave strong antioxidant efficacy in stabilization of crude soybean oil and hence could be recommended as natural antioxidants for food applications.The research explored the possibility of using pod coat of pigeon pea as imminent sources of green antioxidants and to evaluate their efficacy in stabilization of crude soybean oil.

Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB

Using crude soybean oil (CSO) as fluid and nanomagnetic immobilized phospholipase C (PLC) as fluidizing particles, the Eulerian–Lagrangian fluid-particle two-phase flow model was used to numerically simulate the law of motion of fluidizing particles in the magnetic fluidized bed (MFB). The main parameters were obtained by numerical simulation based on the discrete element method (DEM). The nanomagnetic PLC in the MFB was optimal to the enzymatic reaction by limiting the iteration step size to 3 × 10−5, the boundary condition to 20 × 300 mm, the opening rate to 37.5%, the condition of CSO flow rate to 0.01 m/s, and the magnetic field strength to 0.02T. After 2.0 h of reaction, the amount of residual phosphorus in the oil was 55.73 mg/kg, the content of 1, 2-DAG was 1.42%, and the nanomagnetic enzyme still had 97% relative activity. Hence, these optimal conditions can improve the efficiency and the stability of the nanomagnetic enzymatic reaction.

Regulation and determination of the content of polycyclic aromatic hydrocarbons in food products

Objectives. To conduct analysis of PAH findings obtained by different international research organizations and institutions. To compare European and Ukrainian laws regulating contamination of food with PAH. Methods and Materials. Analysis of scientific sources and European and Ukrainian legal acts regulating contamination of food with PAH. Research on contamination of food with PAH. Results and Discussion. According to European Food Safety Authority findings (2008) a total of 9714 foodstuff samples were investigated for one or more 16 priority PAH concentration. Results for the full set of 16 PAH were reported in 823 foodstuff samples, for 15 SCF priority PAH – in 1375 samples, and PAH 8 – in 4065 samples. Benzo[a]pyrene was detected in approximately 50% of all samples tested, ranging from not detected to 100% depending on the foodstuff group involved. In about 30% of samples tested for SCF priority PAH the carcinogenic and genotoxic PAH were detected despite the negative test results for benzo[a]pyrene. The CONTAM Panel came to a conclusion that benzo[a]pyrene is not an unconditional indicator of PAH occurrence in foodstuffs. Based on currently available data concerning PAH occurrence and toxicity, the CONTAM Panel concluded that PAH4 (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, chrysene) and PAH8 (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[ghi]perylene, chrysene, dibenz[a,h]anthracene and indeno[1,2,3-cd]pyrene constitute the most indicative PAH in foodstuffs with PAH8 not providing much added value compared to PAH4. The findings of the research conducted at the Research Center of Toxicology revealed that benzo[a]pyrene content in two samples of sunflower oil exceeded its maximum level. The PAH content in the unrefined crude soybean oil test sample exceeded the maximum level for both benzo[a]pyrene and the sum of three PAH. Considering the sources, conditions of PAH formation and oil production process peculiarities, it can be assumed that PAH accumulation in oil occurs due to improper drying of oilseeds. In Ukraine, as part of the implementation of the EU Association Agreement with Ukraine, the work is in progress to harmonize national legislation on PAH regulation with European documents. Conclusions. Given the high hygienic importance of polycyclic aromatic hydrocarbons as common carcinogenic foodstuff contaminants, it is necessary to assess health risk factors associated with above-mentioned compounds content in foodstuffs. Special measures to reduce their level in diets for the population should be developed and implemented. Key Words: polycyclic aromatic hydrocarbons, benzo[a]pyrene, safety, risks, harmonization.

Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study

The objective of this research was to fabricate crude soybean oil oleogels (CSO) using β-sitosterol (BS) and/or monoacylglycerol (MAG) and compare their role with that of refined soybean oil oleogels (RSO) in cookie making.

Oxidative Stability of Soybean Oil Supplemented with Pod Coat Extracts of Cluster Bean

The aim of present work was to determine the potency of phenolic extracts from cluster bean pod coats in improving shelf life of soybean oil. Pod coats of cluster bean were extracted with three solvents (acetone, ethylacetate and chloroform). Crude soybean oil samples were stabilised by adding different extracts at 1000 and 2000 ppm concentration and effect of addition of these extracts on oxidative stability of crude soybean oil at 50°C was observed. Rate of oxidative degradation of crude soybean oil was lowest in the sample treated with acetone extract (2000 ppm). The value of various oxidative quality parameters of crude soybean oil supplemented with acetone extract (2000 ppm) after 28 days of incubation are peroxide value (26.77 meq/kg oil), free fatty acids content (2.637%), p-anisidine value (25.18), TOTOX value (78.72), conjugated dienes (28.47%), conjugated trienes (13.97%) and TBA value (31.59 meq malonaldehyde/g). Results of present study indicate that pod coat extracts of cluster bean possess remarkable antioxidant potential and considerably lowered the rate of oxidative deterioration of crude soybean oil.