How JRK’s 777 oil demolishes the dense, viscous herbal rich oils can be ineffective for psoriasis

The present study deals with the importance of herbal particle size in the AYUSH oil preparations for psoriasis in order to achieve greater absorption and therapeutic value. More often the viscosity of the oil, deep colour and the density of herbal constituents are associated with superior therapeutic value. But our study has clearly demonstrated that the dermal absorbable herbal constituents (under 40 µm) was less than 10% in most of the Wrightia tinctoria based AYUSH oil preparations sold for the treatment of psoriasis in India whereas Dr. JRK’s 777 oil contain more than 60% of the herbal constituents below 40 µm size. Further the role of particle size besides dermal absorption; in the therapeutic value also established by oxygen species scavenging assay. Findings reveal that smaller the particles greater was the antioxidant effect and hence such herbal constituents not only would offer superior therapeutic effect but also protection to the oil from going rancid. Details are presented in the paper. Keywords: AYUSH oils, Herbal oil, Psoriasis, dermal absorption, Wrightia tinctoria, rancid oil

Application of Palygorskite in Purification Process of Frying Oil

The Brazil produces a million tons of waste oils from frying, annually. Disposal of these usually is done improperly, resulting in serious environmental problems. In this context, the objective was to develop a method for purification of oils used in frying, using palygorskite as an cleansing agent. For this, acid activation and characterization of palygorskite was realized. So, were developed a method for purification of oil, using 23 factorial design as a tool for process optimization. Subsequently, was realized the physicochemical characterization of oils by transesterification followed by GC-MS. The results revealed a significant increase in the adsorption of the clay after acid activation process, while tests of purification of frying oil showed effective improvement of their characteristics, highlighting the disappearance of the smell of rancid oil and bleaching. The results showed that the purification method used was efficient.

PENGARUH LAMA FERMENTASI TERHADAP RANCIDITAS MINYAK KELAPA YANG DIPRODUKSI SECARA TRADISIONAL

Background: People of Maluku has the habit to cultivate oil palm fruit into oil by fermentation. The fermentation process that traditionally takes place at varying fermentation makes it easier rancid oil. This study aims to determine whether there was an effect on the fermentation time ranciditas coconut oil traditionally produced, ranciditas measured using a peroxide. Methods: The study was conducted at the Laboratory of Basic Chemistry Pattimura University in Ambon on 10 September 2014 with a long fermentation 0 hours (control), 6 hours, 12 hours, 18 hours, 24 hours, and analyzed using descriptive analysis. Results: There is a very real effect ranciditas level lower palm oil contained in the fermentation 6 hours with an average rate of 0.0988 peroxide. Conclusion: Long fermentation influence on ranciditas coconut oil traditionally produced. The impact that an increase in peroxide value is the average with increasing length of fermentation.

The effect of applying a pipe-joint lubricant to connect ductile iron pipe on off-flavors in drinking water distribution systems

This study was used to help define the contribution to taste and odor problems caused by the application of a pipe-joint lubricant to connect ductile iron pipe in drinking water distribution systems. Tyton Joint Lubricant (TJL) was studied. The lubricant produced odors that are continually oxidized by chlorine or oxygen. The mechanism of oxidative rancidity, one of the major causes of food spoilage is the apparent mechanism of oxidation. The odors produced by the lubricant were characterized by a Flavor Profile Analysis (FPA) panel as well as GC/MS and Sensory GC analysis. The most common odors perceived in the TJL water samples for the first six days were waxy/oily and soapy odors with a rancid oil, odor note. The waxy/oily and soapy odors decreased with time in the chlorine medium as the rancid oily odor note increased. Numerous aldehydes, ketones, alcohols and borneol compounds, produced from the lubricants, were tentatively identified and linked to the odors perceived by the FPA panel.