scholarly journals Quality assessment of frying oils in the formal and informal food preparation sectors

1998 ◽  
Author(s):  
◽  
Choonilall Mewa
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fast Food ◽  
Acid Value ◽  
Fats And Oils ◽  
Health Department ◽  
Official Method ◽  
Frying Fats ◽  
Fried Foods ◽  
Formal And Informal Sectors

The demand for fried foods by the public and the number of people entering the fried food industry in the form of take-aways and fast food outlets both in the formal and informal sectors has increased tremendously. Frying fats and oils are very expensive, used in large quantities and is the most important ingredient used in the preparation of fried foods: Due to the high cost of these frying fats and oils, majority of the formal and informal traders are using the frying fats and oils to its maximum in order to reduce the overall cost. This has resulted in the preparation of poor quality offried foods. Considering all of the above, the aim of the proposed research was :- (a) to determine the quality of the frying fats and oils used by both the formal and informal sectors by performing both physical and chemical analyses and compare these with similar analyses performed on the unused frying fats and oils in order to ascertain the degree of deterioration of the used frying fats and oils (b) to investigate the method of disposal of the used frying fats and oils. (c) to contribute in educating both the consumers and the suppliers of fried foods by bringing the findings of this research to the attention of the Durban Metro Health Department. The used frying fats 'and oils were collected during the frying process by the environment health officer from the Durban Metro Health Department. These samples were placed in a refridgerator to prevent any further deterioration. The used and unused frying fats and oils were analysed for, the Free Fatty Acid and Acid Value contents; the quantitative separation of Monoglycerides, Diglycerides and Triglycerides; the Refractive Index; the Peroxide Values; the concentrations of Polar and Non-polar Compounds; the Viscosity and the identification of the various fatty acid methyl esters present in the samples. The analytical methods used were followed from the American Oil Chemists Society (AOCS) Official Method Handbook. The Free Fatty Acid and Acid Value results showed that twenty-five percent of the samples had a concentration of more than the maximum acceptable limit of 2.5%. It was evident that the types of food fried, the intermittent heating, frying.

Voltammetric Determination of Acid Values of Fats and Oils

1994 ◽  
Vol 77 (6) ◽  
pp. 1686-1688 ◽  
Author(s):  
Fumtyo Kusu ◽  
Tetsuo Fuse ◽  
Kiyoko Takamura
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Standard Deviation ◽  
Free Fatty Acid ◽  
Color Change ◽  
Acid Value ◽  
Fats And Oils ◽  
Relative Standard ◽  
Acid Acid

Abstract A new method for determining acid values of fats and oils was developed based on measurement of reduction prepeak current of 2-methyl-1,4-naphthoquinone (VK3) from 8 × 10−6 to 6 × 10−3 M, due to free fatty acid (e.g., linoleic acid). Acid value of 11 samples was determined. The relative standard deviation of acid value for 5 replicates of each sample was less than 2.5%. The method is superior to conventional titration methods in sensitivity and overcomes inaccuracy due to vagueness in color change of acidbase indicators in organic solvents.

scholarly journals Quality Analysis for Different Samples of Fats

2020 ◽  
pp. 56-63
Author(s):  
E. E. Shehata
Keyword(s):  
Saudi Arabia ◽  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Acid Value ◽  
Fats And Oils ◽  
Quality Analysis ◽  
Melting Points ◽  
Peroxide Values

Fats and oils are essential in human nutrition, and an important component of many foods where they significantly contribute to product quality. The quality of different samples of fats from various companies in Saudi Arabia was determined based on its physicochemical properties such as melting point, moisture, acid value, free fatty acid, peroxide value and insoluble impurities. Four samples were selected randomly as goody, hanaa, fork & spoon and Mazola. The percentage of the moisture was found to be 0.167±0.0438, 0.1045±0.0021, 0.061±0.0141 and 0.101±0.0339%, respectively for goody, hanaa, fork & spoon and mazola. The acid values were found to be 0.1402, 0.148, 0.151 and 0.220 mg NaOH/g for goody, hanaa, fork & spoon, and mazola, respectively. The free fatty acid was found to be 0.0989, 0.105, 0.106 and 0.155% for goody, hanaa, fork & spoon and mazola, respectively. The peroxide values were found to be 4.25±0.0141, 3.245±0.0353, 1.145±0.1485 and 5.15±0.0707 m.eqO2/Kg for goody, hanaa, fork &spoon, and mazola, respectively. The percent of insoluble impurities was found to be 1.61, 0.71, 1.32 and 1.33% for goody, hanaa, fork & spoon and Mazola, respectively. The melting points were found to be 40±0, 35±0, 33.5±0.707 and 39±0°C for goody, hanaa, fork & spoon, and Mazola, respectively.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

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 Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

scholarly journals Study on analysis of waste edible oil with deterioration and removal of acid value, carbonyl value, and free fatty acid by a food additive (calcium silicate)

2013 ◽  
Vol 62 (2) ◽  
pp. 109-114 ◽  
Author(s):  
Fumihiko Ogata ◽  
Yuko Tanaka ◽  
Hisato Tominaga ◽  
Moe Kangawa ◽  
Kenji Inoue ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Calcium Silicate ◽  
Acid Value ◽  
Food Additive ◽  
Edible Oil ◽  
Carbonyl Value

Effects of Acid Catalyst Types and Concentrations on Free Fatty Acid Reduction in Mixed Crude Palm Oil Using Continuous Static Mixer

2013 ◽  
Vol 446-447 ◽  
pp. 1523-1527
Author(s):  
Krit Somnuk ◽  
Gumpon Prateepchaikul
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Catalyst Concentration ◽  
Acid Catalyst ◽  
Acid Value ◽  
Esterification Reaction ◽  
Static Mixer ◽  
Crude Palm Oil ◽  
Mixed Crude

Free fatty acid (FFA) in mixed crude palm oil (MCPO) must be reduced to less than 1 wt.% or 2 mgKOH.g-1of acid value by the acid-catalyzed esterification process when the base-catalyzed transesterification was used to produce the biodiesel for the two-stage process. This study was to investigate the effects of acid catalyst types: sulfuric acid (H2SO4), phosphoric acid (H3PO4), and hydrochloric acid (HCL) at 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 vol.% of acid catalyst concentration on the reduction of acid value in MCPO by the continuous static mixer. Results indicated that H2SO4has the most significant variable affecting the acid value in MCPO. The acid catalyst concentration of 1.0 and 1.5 vol.% H2SO4can reduce the acid value to less than 2 mgKOH.g-1with 15 vol.% of methanol and 5-meter in the length of static mixer, while both H3PO4and HCL could not reduce the acid value was reduced to less than 2 mgKOH.g-1. Moreover, the results clearly indicated that HCL has the lowest significance effect on the acid value reduction in MCPO by the esterification reaction.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

Determination of the Sum of Dimer and Polymer Triglycerides and of Acid Value of Used Frying Fats and Oils by Near Infrared Reflectance Spectroscopy

1994 ◽  
Vol 77 (5) ◽  
pp. 1184-1189 ◽  
Author(s):  
Andries J Boot ◽  
Andrbes J Speek
Keyword(s):  
Near Infrared ◽  
Acid Value ◽  
Fats And Oils ◽  
Reflectance Spectroscopy ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Frying Fats ◽  
Value Determination ◽  
Validation Set

Abstract Near infrared reflectance spectroscopy (NIRS) in the transaction mode was applied to determine the sum of dimer and polymer triglycerides (DPTG) contents and acid value of used frying fats and oils. A filter instrument and a calibration sample set were used to determine DPTG content and acid value. For each parameter, a 7-wavelength calibration was developed using multiple linear regression analysis. For a validation set comprising 44 samples for the NIRS-DPTG determination in the range of 2.2 to 32.7% m/m, the correlation coefficient between NIRS and liquid chromatography (LC) was 0.976, with a standard error of prediction (SEP) of 1.8% m/m. For a validation set comprising 36 samples for the NIRS-acid value determination in the range of 0.30 to 18.8 mg potassium hydroxide per gram of sample (mg KOH/g), the correlation coefficient between NIRS and titration was 0.996, with a SEP of 0.33 mg KOH/g. Validation after routine operation for 1 year provided SEPs of 2.3% m/m and 0.44 mg KOH/g for DPTG and acid value determination, respectively. NIRS screening of 1400 samples collected during 1992 precluded the need for 1149 DPTG determinations by LC (82.1%) and 1033 acid value determinations by titration (73.8%), which are methods the judicature in The Netherlands accepted, because those samples appeared to comply with legislation.

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