Effects of processing methods on fatty acid composition, physical and chemical properties of Moringa oleifera seed oil

The study was carried out to establish the effect of processing methods on the quality of oil extracted from Moringa seeds. The oil was extracted from the raw and processed (Boiling for 90 minutes and soaking for 72 hours) (BS90min/72hours) seeds using a mini oil screw press extraction machine. The Gas Chromatography Mass Spectrometer GC-MS analysis of raw and treated Moringa seed oil indicated presence of four saturated (lauric, myristic, palmitic and arachidonic) and five unsaturated (palmitoleic, stearic, oleic, linoleic and linolenic) fatty acids. There was a consistent trend of reduction in the concentrations of both the unsaturated and saturated fatty acids in the treated samples compared to the raw samples. Oleic acid was most abundant of the unsaturated fatty acids in both the raw (88.792%) and treated (79.946%) Moringa seed oil. Myristic acid recorded the lowest concentration of the saturated fatty acids in raw (0.939%) and treated (0.7640%) seed oils. The peroxide value also increased from 0.03±0.00mg/mol/kg in the raw to 73.00±0.06 mg/mol/kg in the treated oils. The quality character of the Moringa oil with respect to high peroxide value recorded in the oil of the processed seed indicated reduced shelf life. This calls for further studies to explore and improve on its nutritional values for possible utilization as an alternative to fish oil in fish feed production. Keywords: Dietary oil, saturated, unsaturated, extraction, fatty acid.

Efektivitas Vitamin C Pada Daun Kelor Terhadap Bilangan Peroksida Dari Minyak Jelantah

Used cooking oil is a cooking oil that has been used several times. Used cooking oil undergoes an oxidation reaction to produce high peroxide compounds. Phenolic compounds are primary antioxidants contained in Moringa leaves which slow the oxidation down in used cooking oil so that it can be stored longer. Formulation of the problem in this study was whether there was an inhibitory test on Moringa oleifera Leaves powder on the peroxide value in used cooking oil. The purpose of this study was to determine the inhibition of Moringa leaves powder to peroxide value on used cooking oil. This type of research was an experimental i.e. to determine whether there was the inhibition of Moringa leaves powder to the peroxide value in used cooking oil. The sample in this study was 5 samples from 6 fried traders, and repeated 5 times so that the total sample was 25 samples. Peroxide levels could be decreased due to the antioxidant content found in Moringa leaves. Antioxidants found in Moringa leaves are phenolic components. Phenolic components can inhibit free radicals and inhibit peroxide value to decrease. Moringa was suitable for areas where strong and long winds, drought occur simultaneously, and cause serious soil erosion. Nutrient content in deciduous leaves could fertilize and improve marginal soil quality (Dudi, 2015). Therefore, Moringa leaves not only have high antioxidants but also could be found easily in Surabaya. From the results of peroxide levels test, it was known that the average peroxide value in used cooking oil without Moringa leaves was equal to 23,9957 mEq and with Moringa leaves by different time variation i.e. 1 day (14,3182 mEq), 2 days (10,7987 mEq), 3 days (6,1593 mEq), 4 days (3,0397 mEq). Statistical analysis with Anova test showed the inhibition of Moringa leaves powder to decrease in peroxide value on used cooking oil with a value of p (sig) = 0,000 which was less than 0.05. Based on the results of the Tukey HSD test, the most effective soaking of Moringa leaves powder for 4 days was to reduce peroxide levels in used cooking oil by giving 5gr Moringa leaf powder with 100ml used cooking oil. Keywords : Levels of Peroxide Value, Moringa Leaves, Used Cooking Oil

Bilangan Peroksida pada Minyak Goreng Penjual Gorengan di Jalan Rajawali Kota Palangka Raya

A high peroxide value of used vegetable oil can lead to poisoning in the body and various diseases such as diarrhea, fat deposition in blood vessels, cancer and decrease of digestibility of fat and destruction of vitamin E. This study aims to determine the peroxide values in reused cooking oil on fried snack seller on Jalan Rajawali, Palangka Raya. A quantitative descriptive research design was used in this study. Random sampling technique was used to collect the sample � determination of peroxide value using iodometry method. Results show that based on quality requirements, from 14 cooking oil samples there were 78.6% of the samples comply with the peroxide value requirements and 21.4% of the samples did not comply with the peroxide value requirements. Samples which did not adhere to the peroxide value requirements are cooking oil that has been used for more than five repetitions.

Controllable fabrication of magnetic core–shell nanocomposites with high peroxide mimetic properties for bacterial detection and antibacterial applications

Pathogenic bacterial infection has become a growing threat to public health; therefore, exploration of a sensitive and specific method for the identification of bacteria is very important.

Aged coconut oil with a high peroxide value induces oxidative stress and tissue damage in mercury-treated rats

Background Exposure to mercury (Hg) and the ingestion of peroxidized edible oil represent a health risk. This study evaluated the effects of peroxidized coconut oil (CO) on the liver and kidney of rats treated with Hg. Methods Male albino Wistar rats were administered HgCl2 and CO separately or as a combination for 21 days. The concentrations of glutathione (GSH) and malondialdehyde (MDA), as well as the activities of superoxide dismutase (SOD) and catalase (CAT), which were used as markers of oxidative stress were measured in the liver and kidney homogenates. The activities of gamma glutamyl transferase (γ-GT), lactate dehydrogenase (LDH) as well as the levels of bilirubin and creatinine (CREA) as markers of liver and kidney functions were analyzed in the serum. Results The level of MDA in the kidney and liver homogenates was significantly increased in the HgCl2, CO, and CO+HgCl2 groups when compared to control values (p<0.05). Liver SOD activity and GSH level were increased and CAT activity was decreased, whereas kidney GSH level and SOD activity were decreased and CAT activity was increased in the CO and CO+HgCl2 groups when compared to control values (p<0.05). The increase in CREA and bilirubin levels as well as γ-GT and LDH activities observed in the CO+HgCl2 group when compared to the control values (p<0.05) were associated with pathological changes in both tissues, and were considered to be due to oxidative stress. Conclusions In summary, peroxidized CO and Hg alone or in combination induces oxidative damage in the liver and kidney of rats.

Efek Anti Oksidan Bawang Putih terhadap Penurunan Bilangan Peroksida Minyak Jelantah

Used cooking oil is leftover cooking oil from food frying processes. The use of cooking oil which is repeated with a high temperature and a long time can cause the oil to oxidation and hydrolysis, resulting in increased levels of peroxide. High peroxide value can pose a health hazard. Allisin is antioxidants contained in garlic. Allisin are primary antioxidants which act as free radical scavengers that can slow oxidation on used cooking oil. The purpose of this study was to determine the effect of garlic on decreased levels of peroxide in used cooking oil. This type of research is experimental by the number of samples in each treatment as many as 4 samples. Formulation of the problem of this study is whether there is the effect of adding garlic to decreased levels of peroxide on used cooking oil.From the results of the average levels of peroxide in used cooking oil that has been saved within 3 days is 26.0482 control mEq, 10 mEq% 23.65098, 22.71355 mEq 20%, 30% mEq 18.65023, 17.92128 mEq 40%, 50% 16.52508 mEq. Statistical analysis with ANOVA test shows the effect of adding garlic to decreased levels of peroxide in used cooking oil with p value (sig) = 0.000 which is smaller than 0.05. The results of Tukey HSD test showed the addition of garlic 30% is effective to reduce levels of peroxide on used cooking oil.Therefore, the addition of garlic may inhibit the process of rancidity and lower levels of peroxide in used cooking oil.KEYWORDS: garlic, cooking oil, peroxide value

Quality of Lipid Fractions in Deep-Fried Foods from Street Vendors in Chile

Deep-fried foods sold by unlicensed street vendors are a health concern for various reasons, but oil quality is particularly important considering known links between fat consumption and cardiovascular disease. To diagnose the exact gravity of this situation in Chile, a country where street vendors are proliferate, the physicochemical parameters of fat fractions from fried food samples were assessed. Fat quality was assessed through the acidity index, peroxide index, extinction coefficient, TOTOX index, polar compounds percentage, and fatty acid profile. Most food samples (80%) had at least a 10% fat content. Many samples also had high peroxide values (1.7–103.3 meqO2/kg) and extinction coefficients (K232 and K270), findings indicative of advanced oil deterioration. These results were supported by values for para-anisidine (100.2–311.0), TOTOX (>103.6), and polar compounds (14.2–49.7%). All assessed food samples contained saturated, monounsaturated, and polyunsaturated fatty acids, as well as trans-fatty acids (0.6–1.7%). According to national regulations on polar compounds, 50% of the assessed food samples are unfit for human consumption. When applying national limits for C18, all food samples should be discarded. These findings stress the urgent need to strictly control deep-fried foods sold by street vendors.

Magonia pubescens (Sapindaceae) Seed Oil: Physical and Chemical Properties, Fatty Acid Profile and Biodiesel Production

Magonia pubescens is a tree species originally from the Brazilian Cerrado that bears fruit with winged seeds from which fixed oil can be extracted. This study aimed to analyze the physical and chemical properties of the oil extracted from these seeds and the biodiesel produced thereof. Methods from the Adolfo Lutz Institute, American Oil Chemists Society, and American Society for Testing and Materials were used. Seven fatty acids (oleic, arachidic, gadoleic, palmitic, palmitoleic, linoleic, and stearic acids) were found in the oil. Acidity level (1.119 mg KOH·g-1), iodine value (77.36 cg I2·g-1), saponification value (133.36 mg KOH·g-1), density (0.8796 g·cm-3), and refractive index (1.3348nD) were low when compared to the high peroxide value (26.14 meq·kg-1), viscosity (101.46 mm²·s-¹), and moisture (0.88%) of other oils and fats used for biodiesel production. Biodiesel showed density (0.8484 g·cm-3), viscosity (29.62 mm-2·s-1), acidity level (0.752 mg KOH·g-1), and saponification value (148.89 mg KOH·g-1).