Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil

Oils are commonly used in cooking as a frying medium which has been constantly subjected to different levels of heating. In this work, we have considered the most commonly used oils namely peanut oil and corn oil. Quality analyses of corn and peanut oils were made by relating macroscopic properties (ultrasonic velocity, viscosity, and density) to microscopic parameters (intermolecular free length, adiabatic compressibility etc.,) by subjecting them to six cycles of heating (190 ˚C). Variation in the mentioned property indexes, the degree of degradation and reusability for the next heating cycle that could be used in the food industry and processing were monitored. Using Newton-Laplace and Wood’s equation, the adiabatic compressibility, acoustic impedance, and intermolecular free length of the oil were estimated from the experimental data. Ultrasonic velocity was observed linearly as related to viscosity with the dependency factor (R2 = 0.932). With the aid of experiential data, the physical thermodynamic parameters, particularly particle size, packing factor, chemical potential, and L-J potential were computed. A high correlation factor was observed by fitting ultrasonic velocity, viscosity, and density to Parthasarathy and Bakshi, and Rodenbush equations. In the study, ultrasonic velocity, a macroscopic parameter, could be decoded to determine the microscopic variations in oil subjected to different temperatures in an industrial application.

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.

The Protective Effects of Zornia diphylla (L.) Pers. Against Acute Liver Injury Induced by Carbon Tetrachloride in Mice

Background:Zornia diphylla (L.) Pers. (ZDP) is a traditional Chinese herbal medicine that has been used for several decades to treat patients with liver diseases. Whether ZDP is best administered as a single agent or adjunctive therapy has yet to be determined as does the mechanism whereby it exerts its effects on antagonizing acute liver injury (ALI).Aim of the study: To investigate the protective effects of ZDP on ALI induced by carbon tetrachloride (CCl4) and the potential underlying mechanisms.Materials and Methods: Sixty adult mice were randomized into six study groups (n = 10/group). Three groups were treated with different concentrations of ZDP (2.5, 1.25, 0.625 g/kg), one with bifendate (0.0075 g/kg) alone (positive control) and one with physiologic saline (normal, negative control). All groups were treated for 14 days. Two hours after the last administration, the normal group received an intraperitoneal injection of peanut oil, and the other five groups received an intraperitoneal injection of an equal dose of CCl4 peanut oil solution. At 24 h, the liver index, histology and serum or tissue levels and/or protein expression of aspartate aminotransferase (AST), alanine aminotransferase (ALT), total bilirubin (TBIL), alkaline phosphatase (ALP), superoxide dismutase (SOD), malondialdehyde (MDA), catalase (CAT), glutathione (GSH), Akt, phosphorylated Akt (p-Akt), nuclear factor kappa B p65 (NF-κB p65), inhibitor of NF-κB α (IκB-α), interleukin-1 β (IL-1β), interleukin-6 (IL-6), tumor necrosis factor α (TNF-α), E-cadherin and vimentin were determined.Results: Compared to the model controls, the degree of inflammatory cell infiltration and hepatocyte injury of liver tissue was relieved in the bifendate and three ZDP groups; liver index in the ZDP (2.5, 1.25 g/kg) groups and serum liver function indices in the ZDP (2.5, 1.25 and 0.625 g/kg) groups were decreased; antioxidants SOD, CAT and GSH in liver tissue were increased but the lipid peroxidation index MDA was decreased; protein expression of inflammatory cytokines Akt, p-Akt, NF-κB p65, IκB-α, IL-1β, IL-6 and TNF-α in the liver was ameliorated, and E-cadherin expression was increased. The results of liver histopathology also showed that ZDP had a significant effect on ALI.Conclusion: ZDP has obvious protective effects on CCl4-induced ALI as a single therapy and appears to act by inhibiting oxidation, reducing the release of inflammatory factors and promoting hepatocyte repair.

Production of biodiesel from heat-treated edible oil

Among the urgent needs of developing countries are renewable sources of energy and a pollution-free climate. Acid-catalyzed transesterification for production of biodiesel from heat-treated peanut oil was investigated, and the produced biodiesel was characterized. The change in oil properties during the heating process was studied. The results showed an increase in the saponification number with heating time (from 115.47 mg KOH/g for crude oil, to 156.19, 172.7 and 184.68 mg KOH/g after 30, 60 and 120 minutes of heating respectively), a slight decrease in the acid value was observed after heating (from 5.91 to 5.87, 5.87 and 5.88 mg KOH/g after 30, 60, and 120 minutes of heating respectively) There is no obvious change in the refractive index during heating. The peroxide value increased from 2.87 to 3.95 meq O2/kg as the heating time was increased up to 60 minutes. The characteristics of the produced biodiesel were compared to ASTM D 6751 biodiesel standards and ASTM D 975 fossil diesel standards to validate their acceptability as a fuel in diesel engines, and a good agreement was observed. In contrast, to international standards, we notice that ethanol-based fuel has properties that are similar to those of global fuels. Peanut oil can be used to make renewable, low-cost biofuels that can meet a significant portion of the world’s energy needs.