Physico-chemical properties and fatty acid profile of seed oils from pomegranate (Punica granatumL.) extracted by cold pressing

2014 ◽  
Vol 116 (5) ◽  
pp. 553-562 ◽  
Author(s):  
Ali Khoddami ◽  
Yaakob Bin Che Man ◽  
Thomas H. Roberts
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Chemical Properties ◽  
Seed Oils ◽  
Cold Pressing ◽  
Physico Chemical

Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils

2015 ◽  
Vol 96 (5) ◽  
pp. 1730-1735 ◽  
Author(s):  
Francesco Siano ◽  
Maria C Straccia ◽  
Marina Paolucci ◽  
Gabriella Fasulo ◽  
Floriana Boscaino ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chemical Properties ◽  
Seed Oils ◽  
Pumpkin Seed ◽  
Physico Chemical

Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 325-331 ◽  
Author(s):  
R. Afshari ◽  
H. Hosseini ◽  
A. Mousavi Khaneghah ◽  
R. Khaksar
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Chemical Properties ◽  
Low Fat ◽  
Profile Modification ◽  
Physico Chemical ◽  
Beef Burgers

scholarly journals Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

2013 ◽  
Vol 43 (9) ◽  
pp. 1707-17014 ◽  
Author(s):  
Daiana Novello ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Meat Products ◽  
Chemical Properties ◽  
Omega 3 ◽  
Chemical Evaluation ◽  
Knowing That ◽  
Beef Patties ◽  
Physico Chemical

Flaxseed application in meat and meat products by adding not flesh ingredients has not yet been properly assessed. This technology strategy, if well optimized, could substantially improve the nutritional value of meat products and promote healthy appeals consistent. Knowing that, this study aimed to evaluate the effect of adding golden flaxseed oil, or flour, or seed in the physico-chemical properties and fatty acid profile of beef patties. Beef patties were prepared with 5.0% of oil (FO), or flour (FF), or seed (FS), plus a control formulation (FC). For raw products containing flaxseed, the moisture content (74.22 to 68.61%) was decreased and the ash (1.61 to 2.00g 100g-1), protein (15.62 to 16.46g 100g-1), fat (6.20 to 9.74g 100g-1), carbohydrate (2.02 to 3.97 g 100g-1), and calorie (127.71 to 161.62kcal 100g-1) contents were increased. The raw and grilled samples containing golden flaxseed had increased beneficial omega-3 (n-3) fatty acids (0.85 a 2.98g 100g-1), a decreased n-6/n-3 ratio (<1), and an increased polyunsaturated/saturated ratio (>0.50), thus improving the nutritional profile.

Extraction and Determination of Physico-chemical Properties of Oil from Watermelon Seeds (Citrullus lanatus L) to Use in Internal Combustion Engines

2017 ◽  
Vol 68 (11) ◽  
pp. 2676-2681
Author(s):  
Mihaela Gabriela Dumitru ◽  
Dragos Tutunea
Keyword(s):  
Fatty Acid ◽  
Internal Combustion Engines ◽  
Fossil Fuels ◽  
Citrullus Lanatus ◽  
Combustion Process ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Mean Diameter ◽  
Geometrical Mean ◽  
Reduction Of Nox

The purpose of this work was to investigate the physicochemical properties of watermelon seeds and oil and to find out if this oil is suitable and compatible with diesel engines. The results showed that the watermelon seeds had the maximum length (9.08 mm), width (5.71mm), thickness (2.0 mm), arithmetic mean diameter (5.59 mm), geometrical mean diameter (4.69 mm), sphericity (51.6%), surface area (69.07), volume 0.17 cm3 and moisture content 5.4%. The oil was liquid at room temperature, with a density and refractive index of 0.945 and 1.4731 respectively acidity value (1.9 mgNaOH/g), free fatty acid (0.95 mgNaOH), iodine value (120 mgI2/100g), saponification value (180 mgKOH/g), antiradical activity (46%), peroxide value (7.5 mEqO2/Kg), induction period (6.2 h), fatty acid: palmitic acid (13.1%), stearic acid (9.5 %), oleic acid (15.2 %) and linoleic acid (61.3%). Straight non food vegetable oils can offer a solution to fossil fuels by a cleaner burning with minimal adaptation of the engine. A single cylinder air cooled diesel engine Ruggerini RY 50 was used to measure emissions of various blends of watermelon oil (WO) and diesel fuel (WO10D90, WO20D80, WO30D70 and WO75D25). The physic-chemical properties of the oil influence the combustion process and emissions leading to the reduction of NOX and the increase in CO, CO2 and HC.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

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