scholarly journals Quality parameters of sunflower oil and palm olein during multiple frying

2020 ◽  
Vol 65 (1) ◽  
pp. 61-68
Author(s):  
Dragana Paunovic ◽  
Mirjana Demin ◽  
Tanja Petrovic ◽  
Jovana Markovic ◽  
Vesna Vujasinovic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Quality Parameters ◽  
Fried Potatoes

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165oC). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Factors Affecting the Quality of Biodiesel from Palm Fatty Acid Distillate at Palm Oil Refining Plant

2021 ◽  
Vol 12 (6) ◽  
pp. 8144-8151
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Fatty Acid Content ◽  
Oil Refining ◽  
Esterification Reaction ◽  
Factors Affecting ◽  
Palm Fatty Acid Distillate ◽  
Refining Plant ◽  
Fatty Acid Distillate

A study on factors affecting biodiesel quality of agricultural by-products, namely palm oil derived using palm fatty acid distillate (PFAD), collected from the Oleen Palm Oil industrial refining plant. This PFAD showed free fatty acid content and a saponification value of 88.4 % and 204 mg KOH/g, respectively. An acid catalyst was successfully used to produce biodiesel in the esterification reaction, and a 97.11% conversion to biodiesel based on the European Standard EN 14214:2003 was achieved under the conditions (PFAD to methanol molar ratio 1:3.71 with 1.834 % H2SO4 catalyzed at 121 °C for 15 minutes). Overall, this novel process achieved highly enhanced FAME (95.82% to 97.31%) with a significantly increased reaction time (10 to 30 minutes) and catalyst requirements (1.834 % H2SO4).

scholarly journals Evaluation of The Antioxidant Potentials of African Nutmeg (Monodora Myristica) Extraction Palm Oil Stability

2018 ◽  
Vol 1 (2) ◽  
pp. 126-135
Author(s):  
B.M. Mofio ◽  
O.Z. Adeyanju
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Lipid Oxidation ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Oil Stability ◽  
Monodora Myristica

Palm Oil contains high content of carotenoids and is a rich source of vitamin E consisting of tocopherols and tocotrienols which are well known nutritional antioxidants. Lipid oxidation has seriously limited the stability of palm oil resulting in rancidity. Therefore this work evaluates the antioxidant potential of Monodora myristica (African nutmeg) on Palm oil stability. Monodora myristica extract was obtained by maceration technique using n-hexane as solvent. Equal volumes of Palm oil obtained from one source were treated with different volumes (0.2ml, 0.4ml, 0.6m, 0.8m, 1.0ml) of African Nutmeg extract using syringe. Two experimental groups were prepared. A group were placed under the sun (S.S) and the other group in a room (S.R) for a period of two weeks. These treated oil samples were analyzed by titration, on weekly basis to determine the free fatty acid content and acid value. Results obtained showed that for the two groups of treated Palm oil, the free fatty acid content and acid value increased significantly (P<0.05 and P<0.01) at lower volumes of extract and as the period (week) extends. The free fatty acid content and acid value of oil samples treated with higher extract volumes decreased significantly (P<0.05 and P<0.01) for both groups (S.S and S.R). However all the values were higher than pre-treatment values. Hence, Monodora myristica extract reduces effect of lipid oxidation on palm oil and consequently increases its stability.

scholarly journals Isıtma İşleminin Çekişte Zeytinyağının Kalite, Oksidatif Stabilite ve Yağ Asidi Bileşimine Etkisi

2018 ◽  
Vol 6 (9) ◽  
pp. 1154
Author(s):  
Aslı Yıldırım ◽  
Derya Deniz Şirinyıldız ◽  
Şeyma Nur Akkaya ◽  
Ezgi Genç ◽  
Aslı Yorulmaz
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Quality Parameters

The aim of the study was to investigate the changes in main quality parameters, oxidative stability and fatty acid composition of olive oil obtained from Çekişte cultivar during heating. For this purpose, the olive oil, obtained from Aydın province in 2017 from Çekişte cultivar, was heated at 100°C under 20 L/h flow rate for totally 50 hours. The olive oil samples were heated for 10-hour intervals and analysed for their free fatty acid content, peroxide value, diene and triene (K232 ve K270) values, total phenol content, antioxidant activity, chlorophyll and carotenoid contents as well as fatty acid composition. Additionally, the oxidative stability of samples was determined which was expressed as induction time. Results showed that the main quality parameters of olive oil including free fatty acid content, peroxide value, diene and triene (K232 ve K270) values increased during heating. However, the content of total phenols, antioxidant activity, chlorophyll and carotenoid contents decreased gradually when heating time was prolonged. In a similar manner, the induction period decreased upon heating. The content of linolenic acid increased significantly at the end of heating process.

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

scholarly journals Comparative study of crude and refined edible oils of sunflower and peanut

2017 ◽  
Vol 15 (1) ◽  
pp. 1-4
Author(s):  
ESHTIAG IBRAHIM MOHAMMED ◽  
ELMUGDAD AHMED ALI
Keyword(s):  
Fatty Acid ◽  
Comparative Study ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Chemical Properties ◽  
Acid Value ◽  
Refining Process ◽  
Peanut Oil ◽  
Acid Acid

Mohammed EI, Ali EA. 2017. Comparative study of crude and refined edible oils of sunflower and peanut. Biofarmasi (Rumphius J Nat Prod Biochem) 15: 1-4. The objective of this study was to compare crude and refined edible oils of sunflower and peanut from their physical properties like color, moisture, density and refractive index, and chemical properties like peroxide value, zero fatty acid, acid value, saponifiable and non-saponifiable value. For example, after refining process, the moisture content of sunflower oil was reduced from 0.07% to 0.02% and from 0.13% to 0.02% on peanut oil, the peroxide value of sunflower oil was decreased from 13.94 meq/kg to 2.77 meq/kg and from 3.137 meq/kg to 0.2 meq/kg on peanut oil. Gas chromatographic applied on sunflower oil showed that stearic acid area percentage was decreased from 0. 1.8805 to 0.3510 after refining, and for peanut oil, it was decreased from 11.1643 to 1.0281 after refining. This study showed marked differences in the physicochemical properties of sunflower and those of peanut. These properties of each crude oil were significantly changed when it was subjected to the refining process. Fatty acid components of both crude and refined were determined by GC. The study showed striking differences in the crude and refined oils from sunflower and peanut types.

scholarly journals Effects of different baking techniques on the quality of walnut and its oil

2021 ◽  
Vol 72 (2) ◽  
pp. e406
Author(s):  
B.K. Niu ◽  
T.M. Olajide ◽  
H.A. Liu ◽  
H. Pasdar ◽  
X.C. Weng
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Walnut Oil ◽  
Aroma Components ◽  
Baking Conditions

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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