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

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.

Preparation and Evaluation of Polyherbal Hair Oil

The various products to enhance beauty and elegance to look young and charming. Cosmetics thus play a vital role in human life. Now a days, herbal cosmetic are widely used because of the Belief that they have fewer side effects and better safety. Hair is one of the primary parts of the body which Acts as a protective appendage. The objective of the present work is to develop a hair oil for general purpose (daily use) using various herbs. The formulated oil was evaluated for its organoleptic properties, acid value, Saponification value, refractive index, pH etc. All the parameters were found to be good and within the Standards. Keywords: hair, oil, herbs, cosmetics, formulation, evaluation

Formulation and Evaluation of Polyherbal Hair Oil

In the present study herbal Hair oils were formulated. Hair is one of the vital parts of the body and a protective appendage on the body and considered accessory structure of integument along with sebaceous glands, sweat glands and nails. Hair oils are widely used by the consumer of the cosmetic industries. The hair oil samples comply for the requirements of color, odour, PH, Viscosity, Density, acid value. Present investigation was undertaken to standardize the selected herbal hair oils on physicochemical parameters and some standard. Excellent results were seen in formulation prepared by boiling method of oils preparation technique. Keyword: Herbal preparation, Hair oil, Acid value, Saponification value AIM: To Formulate & Evaluate Polyherbal Hair Oil. Objectives:  To collect information about Marketed herbal hair oils.  To prepare polyherbal hair oil.  To explore the use of Neem, Banyan tree of Arial root & Amla  To study evaluation of hair oil such as PH, Viscosity, Density, Refractive index, Acid value, Saponification value.  To achieve best formula for the hair oil using herbal ingredients.

Assessment of Nutraceutical Potential of Herbs for Promoting Hair Growth: Formulation Considerations of Herbal Hair Oil

Background: Hair loss is a relatively common occurrence that causes concern in people of all ages. In most cases, hair loss is permanent, but it can lead to alopecia. Hair root activation is necessary to improve hair development and prevent hair loss. Herbal cosmetics are increasingly widely used by the general public due to the concept of fewer adverse effects and a higher level of safety and security. Objective: The primary goal of this study is to prepare and evaluate herbal hair oil made from fresh components of various plants. Methods: Herbs were acquired from Pranveer Singh Institute of Technology's medicinal garden. Herbs were collected, dried, then ground in a mortar and pestle. Grinded herbs (Murraya koenigii, Hibiscus rosa-sinensis Linn., Nigella sativa, Trigonella foenum-graecum) were combined with 60% Cocos nucifera oil, heated, cooled, and filtered. Physical appearance, viscosity, pH, sensitivity test, hair growth activity, hair weight, antimicrobial test, stability test, and other criteria were determined and are reported in this text for the created herbal hair oil. Results: Herbal hair oil was odourless and reddish brown in appearance. Herbal hair oil had an appropriate refractive index, pH, saponification value, and specific gravity. After application, the herbal oil demonstrated Newtonian flow, as well as good hair growth and weight, with no irritation. Phytochemical screening showed the presence of ascorbic acid, sulphur and saponins. The formulation was found to be stable for 30 days. Conclusion: Conclusively, combination of effective herbs could be used to improve hair growth.

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

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.

PHARMACEUTICO-ANALYTICAL STUDY OF MALATYADI TAILA

Analytical study of Ayurvedic preparations is the need of the present scientific era. Though the Ayurvedic drugs are time tested and have been used successfully in the management of various ailments it is now necessary to prove their quality, efficacy and safety to the scientific world through various modern analytical parameters. The Sneha Kalpa is par excellent to other dosage forms due to their wider advantages like increased absorption and extraction of fat-soluble active principles Sneha Kalpa is the only dosage form that can be administered conveniently both internally as well as externally. Malatyadi Taila is an important herbal formulation mentioned in Chakradutta for the management of the disease Darunaka. Dandruff is an irritative disease of the scalp in which shedding of dead tissue from the scalp with itching sensation is the cardinal feature. It can be correlated to Darunaka the cardinal symptoms of the disease Darunaka are Kandu (itching), Kesha Chyuti (falling of hair), Swapa (abnormalities of touch sensation), Rukshata (roughness or dryness of the skin) and Twak Sputana (breaking or cracking of the skin). Chakradutta has mentioned the application of Malatyadi Taila in the treatment of Darunaka. An attempt has been made in the present study to prepare Malatyadi Taila and standardise it through analytical parameters like organoleptic properties, refractive index, acid value, saponification value, iodine value, loss on drying for developing standards. All the parameters were found to be good and within the standards. Keywords: analytical standardization, Malatyadi Taila, saponification value, HPTLC.

A COMPARATIVE PHARMACEUTICO ANALYTICAL STUDY OF YASTIMADHU KSHEERAPAKOTTHA GHRITHA AND YASTIMADHU GHRITHA

Drug research is an important part of pharmaceutical field especially in Ayurveda pharmaceutics to revalidate and establish various formulations. Ghritha kalpana has got prime importance due to a special property of Ghritha i.e Samskarasyanuvartana. Ksheera ghritha and Ghritha are explained with different properties in Ayurveda classics. Present study is to compare between Yastimadhu Ksheera ghritha and classical Yastimadhu ghritha by organoleptic and analytical parameters. Ksheera ghritha procedure may bypass the long procedure , maximise the percentage of extract in Ghritha. Reference of Ksheera ghritha is available in various classical texts like Sushruta samhitha1 etc. Ksheera ghritha said to have properties like Netrya , Sangrahi , Rakthapitta hara etc. Ksheera ghritha of Yastimadhu prepared by preparing Ksheerapaka taken as G1 and Yastimadhu Ghritha prepared by normal classical way taken as G2. Analytical study for standardization of both samples were carried out on the basis of classically illustrated organoleptic tests and modern parameters of physico-chemical properties like LOD, Refractive index , Saponification value etc., and TLC done for qualitative analysis. By this study the major difference between Ksheera ghritha and Ghritha are established giving further scope for clinical research to establish efficacy of same. KEY WORDS : Ayurveda, Ghritha, Yastimadhu, Ksheerapaka.

Synthesis of Co (ii) and Zn (ii) complexes of modified and unmodified cashew nut (Anacardium occidentals L.) shell liquid extract

Cashew nut shell liquid (CNSL) extract obtained using soxhlet extraction method with acetone as solvent has been used in the synthesis of Co (II) and Zn (II) metal complexes. The CNSL gave a molecular peak ion of 298g/mol-1 on a GC-MS, an indication that cardanol was more prominent than anacardic acid in the obtained extract. Physicochemical parameters such as saponification value (50.30 mgKOH/g), moisture content (5.10), iodine value (241.00 mgKOH/g), ash content (1.30) and pH (6.31) were equally obtained. The metal complexes of Co (II) and Zn (II) prepared with unmodified (UMCNSL) and aniline modified CNSL (AMCNSL) were characterized using UV-visible, FTIR, melting point and electrical conductivity. Some characteristic FTIR bands were observed for AMCNSL, UMCNCL, AMCNSL-ZnCl2.H2O (1612cm-1) and AMCNSL-CoCl2.6H2O (1612cm-1). The presence of C=N were confirmed in the metal complex of AMCNSL-ZnCl.H2O and AMCNSL-CoCl.6H2O but were not present in the UMCNSL-ZnCl.H2O and UMCNSL-CoCl.6H2O.

Effect of Solvents and Extraction Conditions on the Properties of Crude Rice Bran Oil

This research aimed to study the effect of solvents, namely n-hexane and ethanol, on the yield of crude rice bran oil extraction. The effects of extraction temperatures of 50, 60, and 70 ºC and extraction times of 1, 3, 6, 12, and 24 h were investigated. Rice bran composition was determined. It was found that protein, lipid, moisture, fiber, ash, and carbohydrate content were 12.65±0.56, 16.32±0.81, 7.65±0.62, 10.25±0.64, 6.38±0.59, and 46.75 %, respectively. From the results, the rice bran oil yield from n-hexane extraction was significantly higher than ethanol extraction, with p < 0.05. The maximum rice bran oil obtained from n-hexane extraction was 16.23±0.34 %. The highest yield of rice bran oil was obtained from extraction temperature of 60 - 70 ºC for 12 - 24 h. After extraction by the optimum conditions at 60 ºC for 12 h, the rice bran oil was kept for 1, 2, 3, 4, and 8 weeks for investigation of its quality changes. It can be concluded that the optimum conditions for rice bran oil extraction was with using n-hexane as a solvent for extraction at a temperature of 60 ºC for 12 h. Storing oil for 0, 1, 2, 4, and 8 weeks resulted in the increase of free fatty acids (FFA) and peroxide value, whereas iodine value and saponification value were relatively constant. HIGHLIGHTS n-Hexane and ethanol effect the yield of crude rice bran oil extraction The rice bran oil yield from n-hexane extraction was higher than ethanol extraction The optimum conditions for rice bran oil extraction were with using n-hexane as a solvent for extraction at a temperature of 60 ºC for 12 h Storing rice bran oil for 8 weeks resulted in the increase of free fatty acids (FFA) and peroxide value, whereas iodine value and saponification value were relatively constant

Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya

The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponification value ranged from 162.1969–183.3791 milligrams (mg) of potassium hydroxide (KOH) per gram (g) of chia seed oil. The differences in refractive index, acidity index, free fatty acids, specific gravity, and saponification value, were statistically significant at (P<0.05). The α-linolenic (C18:3) and linoleic acids (C18:2) were the dominant fatty acids in chia seed oil and they varied with regions. The levels α-linolenic (C18:3) and linoleic acids (C18:2) ranged from 53.32-64.04% and 19.37-22.87%, respectively. The levels of oleic, linoleic, and linolenic fatty acids in chia seed oils from different regions were statistically significant at (P<0.05). The study recommended the cultivation of chia seed in agro-ecological zones II and III where higher yields and higher content of linoleic and linolenic fatty acids were reported, consumption of chia seed oil as edible oil, and substitution of marine oils with chia oil as potential sources of polyunsaturated fatty acids.