scholarly journals Determination of functional compounds in blue shark (Prionace glauca) liver oil obtained by green technology

2020 ◽  
Vol 71 (2) ◽  
pp. 354
Author(s):  
D. N. Santos ◽  
F. S. Silva ◽  
A. B. Verde ◽  
G. M. Bittencourt ◽  
A. L. De Oliveira
Keyword(s):  
Vitamin A ◽  
Unsaturated Fatty Acids ◽  
Acid Value ◽  
Green Technology ◽  
Blue Shark ◽  
Prionace Glauca ◽  
Shark Liver Oil ◽  
Saponification Value

The objectives of this research were to obtain blue shark liver oil using supercritical CO2 and to characterize the physicochemical parameters of the oil, and the contents of squalene and vitamin A. Supercritical extractions were performed at 50 and 60 °C and pressures from 100 to 300 bar. The oil yield obtained was up to 60% and presented a profile equivalent to that of refined oils for density (0.920 – 0.922 g/mL); viscosity (52.55 – 56.47 Pas.s); refractive index (1.4760 – 1.4785); acid value (1.13 – 2.22% oleic acid); peroxides (10.47 – 24.04 meq of active O2 /kg of oil); saponification value (171.37 – 556.03 mg KOH/g oil), and iodine value (120.05 – 149.21g I2 /100g oil). The fatty acid profile indicated a majority of unsaturated fatty acids. High levels of squalene and vitamin A corroborate the high nutritional quality of this oil from an underexploited by-product with great processing potential.

Quality evaluation and determination of heavy metal contents in palm oil

2020 ◽  
Vol 55 (4) ◽  
pp. 301-310
Author(s):  
MSH Khan ◽  
KMYK Sikdar ◽  
N Saqueeb ◽  
MH Hossain ◽  
F Ahmed ◽  
...  
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Acid Value ◽  
Cadmium Content ◽  
Saponification Value ◽  
Metal Contents ◽  
Standard Value ◽  
Day By Day

Palm oil is an edible vegetable oil, extracted from the fruit of the Elaeis guineensis which is used for frying foods in most of the restaurants and confectionaries as well as for cosmetic preparations in industries. As the quality of palm oil in Bangladesh is deteriorating day by day, ten brands (S-1 to S-10) of commercially available palm oils were collected from different local markets, their physicochemical properties were tested and compared with the standard parameters stated by Bangladesh Standards and Testing Institution (BSTI). Results revealed that the acid value, free fatty acid value and relative density of all the palm oils (S-1 to S-10) were within the range of BSTI standard. However, the saponification value, peroxide value, iodine value, insoluble impurities and moisture content were much higher than the ranges of BSTI standard in all the samples. Moreover, lead content was higher than the standard value (>0.1 ppm) in brands S-1, S-4 and S-10. In addition, Copper and Iron contents were higher than the BSTI standards (0.1 and 1.5 ppm) in all the tested samples, whereas Cadmium content was below than the standard level (1.0 ppm). Bangladesh J. Sci. Ind. Res.55(4), 301-310, 2020

scholarly journals Analysis of physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas  

2016 ◽  
Vol 61 (No. 3) ◽  
pp. 99-105 ◽  
Author(s):  
M. Müller ◽  
Š. Horníčková ◽  
P. Hrabě ◽  
J. Mařík
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Jatropha Curcas ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Value ◽  
Chromatography Method ◽  
Value Determination ◽  
And Chemical Properties

The research was performed to examine the physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas. The test parameters were the dimensions of the seeds and kernels, required energy for oil extraction, determination of fatty acids in the oil by gas chromatography method, determination of the iodine value, determination of the acid value, determination of total polyphenols by the Folin & Ciocault reagent and determination of tocopherols and tocotrienols (vitamin E) by High-performance liquid chromatography. It was ascertained that the size of the seed and kernel varies considerably. Pressing of whole seeds needs more energy (50%) than pressing of kernels. From a chemical point of view it seems to be very appropriate for a production of biofuels. Jatropha curcas contains more polyphenols and vitamin E, which act as antioxidants, than the rape. Due to the low content of unsaturated fatty acids it is chemically suitable to replace the rape-seed oil with Jatropha curcas oil.

Studies on the Acetone Extraction of Raw Rubber

1935 ◽  
Vol 8 (4) ◽  
pp. 604-612
Author(s):  
Hidemaro Endô
Keyword(s):  
Acid Value ◽  
Acetone Extract ◽  
Water Bath ◽  
Acetone Extraction ◽  
Saponification Value ◽  
Alcoholic Potash ◽  
Saponifiable Matter ◽  
Acetone Extracts ◽  
Hcl Solution

Abstract (1) For the determination of the saponification value of the acetone extract, 20 cc. 0.2 N alcoholic potash is added to the extract and the flask is heated on a water bath for 60 minutes. It is then titrated with 0.1 N HCl solution, using phenolphthalein as indicator. (2) When the saponification values of the acetone extracts of 8, 16, and 24 hours are compared, the saponification value of the 8 hour extract is seen to be high, while those of 16 and 24 hour extracts are low. This indicates (a) that the 8 hour extract contains a higher percentage of saponifiable matter than the 16 and 24 hour extracts; (b) the quantity of rubber hydrocarbon which is dissolved in the acetone extract increases with increasing time of extraction, and (c) the acid value of the acetone extract decreases during the period of extraction from 16 to 24 hours. (3) Regarding the saponification values (R) of the acetone extracts of 8, 16, and 24 hours, similar remarks may be made as in (2) above.

scholarly journals Nitrogen and Sulphur Relations in Effecting Yield and Quality of Cereals and Oilseed Crops

2001 ◽  
Vol 1 ◽  
pp. 30-34 ◽  
Author(s):  
B.K. Nad ◽  
T.J. Purakayastha ◽  
D.V. Singh
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Chemical Reduction ◽  
Structural Elements ◽  
Effective Utilization ◽  
Yield And Quality ◽  
Saponification Value ◽  
Major Consideration

Nitrogen and sulphur, both vital structural elements, are especially needed for the synthesis of proteins and oils. Investigations revealed the required application of sulphur is one half to one third the amount of nitrogen, and the ratio becomes narrower in mustard (Brassica juncea L.), followed by wheat and rice. The efficiency of an increased level of nitrogen required a proportionately higher amount of sulphur. A critical investigation on the effective utilization of applied vis-à-vis absorbed nitrogen in wheat and mustard envisaged accumulation of NO3-N in vegetative parts when sulphur remained proportionately low. Application of sulphur hastened the chemical reduction of absorbed NO3–for its effective utilization. The effect was more pronounced in mustard than in wheat. Easily available forms of sulphur, like ammonium sulphate and gypsum, as compared to pyrite or elemental sulphur, maintained adequate N to S ratio in rice, resulting in a reduction in the percent of unfilled grain, a major consideration in rice yield. A narrow N to S ratio, with both at higher levels, increased the oil content but raised the saponification value of the oil, a measure of free fatty acids. Whereas, a proportionately narrow N to S ratio at moderate dose resulted in adequately higher seed and oil yield with relatively low saponification value, associated with increased iodine value of the oil, indicating respectively low free fatty acids and higher proportion of unsaturated fatty acids, an index for better quality of the oil.

scholarly journals Fluorescence Spectroscopy Applied to Monitoring Biodiesel Degradation: Correlation with Acid Value and UV Absorption Analyses

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Maydla dos Santos Vasconcelos ◽  
Wilson Espíndola Passos ◽  
Caroline Honaiser Lescanos ◽  
Ivan Pires de Oliveira ◽  
Magno Aparecido Gonçalves Trindade ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fluorescence Spectroscopy ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Uv Absorption ◽  
Spectroscopy Analysis ◽  
Linolenic Fatty Acid

The techniques used to monitor the quality of the biodiesel are intensely discussed in the literature, partly because of the different oil sources and their intrinsic physicochemical characteristics. This study aimed to monitor the thermal degradation of the fatty acid methyl esters of Sesamum indicum L. and Raphanus sativus L. biodiesels (SILB and RSLB, resp.). The results showed that both biodiesels present a high content of unsaturated fatty acids, ∼84% (SILB) and ∼90% (RSLB). The SILB had a high content of polyunsaturated linoleic fatty acid (18  :  2), about 49%, and the oleic monounsaturated (18  :  1), ∼34%. On the other hand, RSLB presented a considerable content of linolenic fatty acid (18  :  3), ∼11%. The biodiesel samples were thermal degraded at 110°C for 48 hours, and acid value, UV absorption, and fluorescence spectroscopy analysis were carried out. The results revealed that both absorption and fluorescence presented a correlation with acid value as a function of degradation time by monitoring absorptions at 232 and 270 nm as well as the emission at 424 nm. Although the obtained correlation is not completely linear, a direct correlation was observed in both cases, revealing that both properties can be potentially used for monitoring the biodiesel degradation.

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

scholarly journals Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich)

2015 ◽  
Vol 62 (2) ◽  
pp. 65-68
Author(s):  
Md Delowar Hossain ◽  
Bishwagith Kumer Paul ◽  
Sudhangshu Umar Roy ◽  
Gour Chandra Saha ◽  
Feroza Begum ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Acid Value ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Good Source ◽  
Fatty Oil ◽  
Saponification Value ◽  
Physical And Chemical

This study deals with physical and chemical characteristics and some nutritional properties of the fatty oil extracted from Piper nigrum Linn. (Black Pepper). The seeds of Black Pepper contained fatty acids 12.02% of which the saturated and unsaturated fatty acids contributed 68.71% and 31.29%, respectively. The fatty acids identified by GLC are lauric acid (26.93%), myristic (8.26%), palmitoleic (13.47%), palmitic (12.24%), oleic (17.82%), stearic (17.28%) and lignoceric acid (4.00%). The specific gravity and refractive index were recorded as 0.924 at 30°C and 1.461 at 26°C, respectively. The saponification value, iodine value, peroxide value, acid value and percentage of unsaponifiable matter were found to be 177.92, 15.86, 472.97, 8.27 and 43.28, respectively. The moisture content (2.17%), dry matter (97.83%), ash (12.49%), nitrogen (1.85), protein (11.56%), carbohydrate (45.16%), crude fiber (16.66%) and food energy (335.06 g cal-1) showed that Black pepper seeds are good source of dietary fiber. DOI: http://dx.doi.org/10.3329/dujs.v62i2.21967 Dhaka Univ. J. Sci. 62(2): 65-68, 2014 (July)

scholarly journals A Study on Biochemical Properties and Effects of Different Vegetable Oils on Blood Indices in Wistar Rats

2019 ◽  
pp. 1-10
Author(s):  
Md. Tohidur Rahman ◽  
Meherunnahar . ◽  
Muhammad Ali ◽  
Shaikh Shahinur Rahman ◽  
A. Y. K. M. Masud Rana ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Acid Value ◽  
Biochemical Properties ◽  
Normal Diet ◽  
Sesame Oil ◽  
Mustard Oil ◽  
Virgin Coconut Oil ◽  
Blood Indices ◽  
Saponification Value

Mustard oil is popular edible oil in Bangladesh. It contains about more than fifty percent erucic acid which is toxic to human beings. This study evaluated the determination of biochemical properties (acid value, iodine value, saponification value and unsaponifiable matter %) of mustard oil, virgin coconut and sesame oil and toxicity determination of these oils through blood indices targeting of these oil by mixing with normal diet as a dietary supplementation. This study found acid value of mustard, sesame and virgin coconut oil was 0.92, 0.312, 0.52 respectively. Iodine value of mustard, sesame and virgin coconut oil were 110.2, 105.2, and 11 respectively. Saponification value of wild mustard, sesame and virgin coconut oil was 171.1, 187.2 and 240   respectively and unsaponifiable matter % of mustard, sesame and virgin coconut oil was 1.19, 0.31 and 0.92 respectively. Also in vivo experiment  we divided wistar male rats were 4 groups such as normal diet 12 g/day/rat, mustard oil (MO) 0.6 g/day/rat, virgin coconut oil (VCO) 0.6g/day/rat and sesame oil (SO) 0.6 g/day/rat. In this study the vegetable oil causes the effect on average body weight gain, Food Efficiency Ratio (FER), and lipid profiles  [Total cholesterol (Tch), HDL- Cholesterol  LDL - Cholesterol, Triglyceride (TG)] and serum  enzymes [SGOT (AST), SGPT (ALT)] of different groups of rat also been estimated. The study found that mustard oil significantly (p<0.05) increase lipid profile and enzymes SGOT, SGPT level in blood serum which is an indication of heart and liver disorder. The study found that coconut and sesame oil consumption in rat significantly (p<0.05) decrease of these parameters.

scholarly journals Determination of acid, peroxide, and saponification value in patin fish oil by FTIR spectroscopy combined with chemometrics

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1758-1766
Author(s):  
A.R. Putri ◽  
A. Rohman ◽  
W. Setyaningsih ◽  
S. Riyanto
Keyword(s):  
Fish Oil ◽  
Ftir Spectroscopy ◽  
Principal Component Regression ◽  
Principal Component ◽  
Acid Value ◽  
Partial Least Square ◽  
Least Square ◽  
Coefficient Of Determination ◽  
Saponification Value

Simple, rapid, and reproducible methods for determining the acid value (AV), peroxide value (PV), and saponification value (SV) of patin fish oil (PFO) were developed using Fourier Transform Infrared (FTIR) spectroscopy combined with chemometrics of Principal Component Regression (PCR) and Partial Least Square (PLS). The relationship between actual values was determined using AOCS method and predicted value was determined with FTIR spectroscopy and chemometrics. From the validation work, the high coefficient of determination (R2 ) reached up to > 0.99. This study concluded that by means of FTIR spectra that combined with PCR and PLS technique can be used to determine AV, PV, and SV of PFO.

scholarly journals The Enhancement Quality of Squalene as a Marine Chemopreventive Agent and Vitamin A Level In The Shark Liver Oil at The Territorial Ocean of Cilacap

2011 ◽  
Vol 2 (2) ◽  
pp. 261
Author(s):  
Yuhansyah Nurfauzi ◽  
Wahyu Kurniawan ◽  
Tusrianto Tusrianto
Keyword(s):  
Natural Products ◽  
Vitamin A ◽  
Proliferative Activity ◽  
Health Product ◽  
Shark Liver Oil ◽  
Chemopreventive Agent ◽  
Oil Flow ◽  
Traditional Production ◽  
Cancer Studies

Recently, shark liver oil is developed as mainstay product for the Cilacap fishermen proceed to be traditional supplemental foods and health product that contains squalene and Vitamin A. Squalen is one of marine natural products has demonstrated proliferative activity in animal cancer studies and may have some radioprotective effects. This observation is aimed to enhance and improve squalene acquirement quality organolepthically. This observation uses experimental observation design. Shark liver in the bottle will be proceed by the tool that specially designed to produce shark liver oil. Its result is analyzed quantitatively to gain the squalene and vitamin A level. The comparison of squalene level that has been produced in this observation is approximately from 141 to 191 higher than standard squalene product in the market. The vitamin A level in this observation is approximately 3,6 higher than shark liver oil product in the market without processing by the observation tool. The technology in the observation uses heating principle from perfect black tool that causes it more constantly hot and causes oil flow out from shark liver organ. The oil in the bowl of the tool was filtered by zeolit, so that the unpleasant or fishy smell of the oil will decrease if compared with traditional production process.Keywords : Squalene, vitamin A, Shark liver oil, Cilacap

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