Journal articles: 'Anisidine Value'

1

Kumar, Sanjay, Inderjeet Singh, Deepika Kohli, Jyoti Joshi, and Ritesh Mishra. "Waste Pomelo (Citrus Maxima) Peels – A Natural Source of Antioxidant and Its Utilization in Peanut Oil for Suppressing the Development of Rancidity." Current Research in Nutrition and Food Science Journal 7, no. 3 (December 16, 2019): 800–806. http://dx.doi.org/10.12944/crnfsj.7.3.19.

Full text

Abstract:

The antioxidant activity of pomelo peels was evaluated with different organic solvents. Minimum yield (11.1%) was obtained with chloroform +methanol (2:1), maximum yield (21.6%) with methanol whereas (15.9%) with ethanol and (12.7%) with hexane were observed. The maximum scavenging activity of (ethanolic pomelo peel extract) 88.8 % was observed at 14mg/ml concentration. Antioxidant activity of ethanolic pomelo peel extract was evaluated by calculating free fatty acid, iodine value and p-Anisidine value of peanut oil during 21 days of storage period at room temperature. Samples were drawn and analyze periodically after 7 days and after 21 days of storage, peanut oil containing 1500 and 2000 ppm pomelo peel extract, be revealed lower free fatty acid values (2.66, 2.15%), and p- anisidine value (6.6, 4.68) and higher iodine value (52.8, 51.46) than control peanut oil sample (free fatty acid 9.32%, p- anisidine value 9.85 and iodine value 33.9). From the results, it could be concluded that natural antioxidants extracted from pomelo peel could be added to fat and oil to increase their shelf life by preventing oxidative rancidity.

APA, Harvard, Vancouver, ISO, and other styles

2

Saeed, R., and S. Naz. "Effect of heating on the oxidative stability of corn oil and soybean oil." Grasas y Aceites 70, no. 2 (February 14, 2019): 303. http://dx.doi.org/10.3989/gya.0698181.

Full text

Abstract:

The effects of conventional and microwave heating on the oxidative properties of corn and soybean oil were evaluated. The results showed that acid value, peroxide value, oxidative indices, total oxidation value, and p-anisidine values changed significantly with the rise in temperature (p < 0.05). The peroxide and p-anisidine values for corn oil (PV: 50.670 meqO2/kg, p-AV: 8.248) were greater than soybean oil (PV: 41.694 meqO2/kg, p-AV: 7.566) for conventional heating. The peroxide and p-anisidine values for soybean oil (PV: 6.545 meqO2/kg, p-AV: 76.539) were greater compared to corn oil (PV: 5.074 meqO2/kg, p-AV: 65.360) for microwave heating. The results concluded that microwave heating had a greater impact on the chemical degradation of the fatty acids of the oil. The FT-IR spectra showed peak changes at 3743 cm-1 and 1739 cm-1 and confirmed the rancidity of the oils from microwave heating due to the formation of secondary oxidation products. It was concluded that corn oil showed more oxidative changes compared to soybean oil.

APA, Harvard, Vancouver, ISO, and other styles

3

Labrinea, Eleni P., Nikolaos S. Thomaidis, and Constantinos A. Georgiou. "Direct olive oil anisidine value determination by flow injection." Analytica Chimica Acta 448, no. 1-2 (December 2001): 201–6. http://dx.doi.org/10.1016/s0003-2670(01)01336-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Sembiring, Lorde, Mirna Ilza, and Andarini Diharmi. "Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification." Jurnal Pengolahan Hasil Perikanan Indonesia 21, no. 3 (December 28, 2018): 549. http://dx.doi.org/10.17844/jphpi.v21i3.24742.

Full text

Abstract:

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine the effect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in this study was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fatty acid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg, and 37.88 to 2.28 meq/kg respectively.

APA, Harvard, Vancouver, ISO, and other styles

5

Heri Suseno, Sugeng, Agoes Mardiono Jacoeb, and Dudu Abdulatip. "Stability of Imported Commercial Fish Oils (Soft Gel) in East Java." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (December 31, 2019): 589–600. http://dx.doi.org/10.17844/jphpi.v22i3.29229.

Full text

Abstract:

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

APA, Harvard, Vancouver, ISO, and other styles

6

Han, Lu, Shuang Zhang, Bao-Kun Qi, Hong Li, Feng-Ying Xie, and Yang Li. "Molecular Distillation-Induced Deacidification of Soybean Oil Isolated by Enzyme-Assisted Aqueous Extraction: Effect of Distillation Parameters." Applied Sciences 9, no. 10 (May 24, 2019): 2123. http://dx.doi.org/10.3390/app9102123.

Full text

Abstract:

Soybean oil isolated by enzyme-assisted aqueous extraction (EAE) was subjected to molecular distillation-induced deacidification, and the effects of evaporator temperature, scraper speed, and feed flow rate on oil quality (acid value, color, peroxide value, p-anisidine value, tocopherol content, and fatty acid content) were evaluated to determine the suitable deacidification conditions. Fatty acid content was largely unaffected by evaporator temperature and scraper speed, while an increase of these parameters decreased tocopherol content as well as acid, peroxide, and p-anisidine values and resulted in Lovibond color deepening. The increase of feed flow rate had an opposite effect on the above quality indices. As a result, molecular distillation of EAE-produced soybean oil under suitable conditions (evaporator temperature = 180 °C, scraper speed = 220 rpm, feed flow rate = 4 mL/min) was found to afford a high-quality deacidified product in an environmentally friendly way.

APA, Harvard, Vancouver, ISO, and other styles

7

Tompkins, Carol, and Edward G. Perkins. "The evaluation of frying oils with the p -Anisidine value." Journal of the American Oil Chemists' Society 76, no. 8 (August 1999): 945–47. http://dx.doi.org/10.1007/s11746-999-0111-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Mária Kállai-Nagy and Mária Borbélyné Varga. "The effect of dried herbs on the souring of sunflower oil." Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 87–89. http://dx.doi.org/10.34101/actaagrar/48/2459.

Full text

Abstract:

Many herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of the sunflower oil.

APA, Harvard, Vancouver, ISO, and other styles

9

Musbah, Muhamad, Sugeng Heri Suseno, and Uju Uju. "Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (May 10, 2017): 45. http://dx.doi.org/10.17844/jphpi.v20i1.16398.

Full text

Abstract:

Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

APA, Harvard, Vancouver, ISO, and other styles

10

Suseno, Sugeng Heri, Agoes Mardiono Jacoeb, Hanani Putri Yocinta, and Kamini Kamini. "Quality of Comercial Import Fish Oil (Softgel) in Central Java." Jurnal Pengolahan Hasil Perikanan Indonesia 21, no. 3 (December 28, 2018): 556. http://dx.doi.org/10.17844/jphpi.v21i3.24743.

Full text

Abstract:

Fish oil is a source of omega-3s, specifically EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). These fatty acids play an important role for human health. Commercial fish oil production is increasing, but most of the products do not meet IFOS standards. This is a challenge for producers to produce standardized fish oil. The aim of this research was to identify and determining quality of softgel commercial fish oil in Central Java areas based on International Fish Oil Standards (IFOS). The method used was the treatment of differences in the area of origin of commercial fish oil purchases followed by testing the peroxide value, anisidine value, and total oxidation, fatty acid profile, and analysis of free fatty acids. The results showed that the percentage of free fatty acids, peroxide values, anisidine values, and total oxidation values that met IFOS standards were 37 % (3 of 8 samples), 17 % (1 of 8 samples), 83 % (7 of 8 samples) and 50 % (4 out of 8 samples). The best fish oil that fulfil all IFOS parameters has been the sample fish oil E from Tegal. Fish oil D from Tegal has the highest content of omega-3, EPA, and DHA, with values of 83.65%, 56.57%, and 26.74% respectively.

APA, Harvard, Vancouver, ISO, and other styles

11

Selvaraj Rama Jeba and Kandasamy Karthikeyan. "Toxic Compounds Emerged in Brassica Juncea (L) Seed Oil Over Deep Heating are Identified Through Chromatographic Technique and Physio - Chemical Parameters." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (April 21, 2020): 2038–48. http://dx.doi.org/10.26452/ijrps.v11i2.2140.

Full text

Abstract:

Oil heating has been degraded by thermal, air and moisture penetration leading to the creation of volatile and non-volatile materials serving as active substrate and increasing temperature and mass transmission levels. In this study, Fresh mustard oil was characterized to assess chemical properties like saponification value (SV), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), Totox value (TV), acid value (AV),density and viscosity. The oil was reused (thermal process) for three sets of periods at different heat levels 120, 140, 160, 180 and 200 degrees the impact of the thermal process was examined through physicochemical, nutritional and sensory properties and compared with fresh mustard oil. Chemical compounds were identified for selected oils using GC-MS and FT-IR spectroscopy. The effect of spectra reveals there was a significant change in the thermal refined oils band (180 to 200 ° C) and higher temperature changes the band's exact positions and shifts when the fatty acid ratio has shifted. Similarly, the FT-IR study also found the drastic changes in the functional compounds at 180 to 200°C. The chemical property shows that primary and secondary level of rancidity were confirmed through peroxide value and p-Anisidine value respectively; the consistency and the flow rate was reduced due to the deterioration through rancidity.

APA, Harvard, Vancouver, ISO, and other styles

12

Cobzaru, Claudia, Genoveva Bordeianu, Adriana Marinoiu, Gabriela Antoaneta Apostolescu, Cristina Cobzaru, Ramona Elena Tataru-Farmus, Doina Ungureanu, Corina Cernatescu, and Nicolae Apostolescu. "The Effect of Storage Time on the Composition of the Olive and Sunflower Oils." Key Engineering Materials 660 (August 2015): 132–37. http://dx.doi.org/10.4028/www.scientific.net/kem.660.132.

Full text

Abstract:

The effect of storage time on the composition of the olive and sunflower oils has been investigated. It were studied parameters like free fatty acids (FFA), anisidine value (AV), iodine value (IV), saponification number (SN) and identification of the molecular structure through FT-IR method. During storage (48 months) an increasing in the values of parameters FFA and AV took place that measures the oxidative degradation of oils. The oxidative stability of olive oil stored at room temperature was less than of sunflower oil. Also, significant differences were found among the olive oil and sunflower oil during storage period.

APA, Harvard, Vancouver, ISO, and other styles

13

Skiera, Christina, Panagiotis Steliopoulos, Thomas Kuballa, Ulrike Holzgrabe, and Bernd Diehl. "1H NMR approach as an alternative to the classical p-anisidine value method." European Food Research and Technology 235, no. 6 (October 7, 2012): 1101–5. http://dx.doi.org/10.1007/s00217-012-1841-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Rodríguez, A., M. Trigo, R. Pérez, J. M Cruz, P. Paseiro, and S. P Aubourg. "Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S182—S184. http://dx.doi.org/10.17221/1084-cjfs.

Full text

Abstract:

: Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a frozen product. For it, an advanced storage technology combining vacuum and a polyphenolic rich-film was applied for a 9-months storage period (–18°C). The study was addressed to lipid hydrolysis and oxidation changes and to endogenous antioxidant content in salmon muscle. No effect of packaging conditions could be observed on free fatty acid formation. However, vacuum packaging conditions provided a partial inhibition of primary (peroxide) and secondary (anisidine value) lipid oxidation development; this inhibitory effect was accompanied by a lower tocopherol isomers loss. The employment of a film including polyphenolic compounds led to a partial inhibition of α-tocopherol breakdown and to a lower secondary (anisidine value) and tertiary (fluorescent compound formation) lipid oxidation development. A partial inhibitory effect on lipid oxidation development is concluded for the employment of a polyphenolic compound rich-film packaging when applied to farmed coho salmon.

APA, Harvard, Vancouver, ISO, and other styles

15

Nurhasanah, Siti, Nur Wulandari, S. Joni Munarso, and Purwiyatno Hariyadi. "Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit [Oxidative Stability of Structured Lipid Based on Coconut Oil and Palm Oil]." Buletin Palma 18, no. 2 (February 15, 2018): 53. http://dx.doi.org/10.21082/bp.v18n2.2017.53-62.

Full text

Abstract:

Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) from coconut oil and palm oil. SL is a modified lipid (triacylglycerols; TAG) with replacement and/or arrangement of fatty acid positions to change the fatty acid composition and/or their positional distribution in glycerol backbone. In this research, modification was conducted by enzymatic process, to produced SLs with some beneficial changes in chemical and physical properties. Sepecifically, objective of this research was to study the oxidative stability of SL obtained from enzymatic interesterification of coconut oil and palm oil. Stability was studied using schaal oven test method and parameters tested were free fatty acid, peroxide value, anisidine value, total oxidation, and thio barbituric acid (TBA) value. Results showed that the type of lipase used and length of interesterification resulted in SL with different oxidative stability. Among SLs evaluated, SL produced with esterification process using lipase of Novozyme 435 for 5 hours has high oxidative stability. At the end of the observation, product that was stored for 4 weeks at 50 oC, contained free fatty acid value of 4.21 %, peroxide value of 2.88 meq O2⁄kg, anisidine value of 5.16, TBA value of 2.01 mg malonaldehyde/kg sample, and total oxidation of 10.92. Those result shows that oxidation stability parameter of structured lipid still meet the standard of palm oil product and its derivatives AbstrakInteresterifikasi enzimatik dengan lipase digunakan untuk mensintesis lipida terstruktur (structured lipid/SL) dari bahan baku minyak kelapa dan kelapa sawit. SL adalah lipida (trigliserida) termodifikasi melalui penggantian dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya. Pada penelitian ini modifikasi secara enzimatik untuk dilakukan untuk menghasilkan produk SL dengan sifat kimia dan fisika tertentu yang memiliki nilai tambah. Penelitian ini bertujuan untuk mempelajari stabilitas oksidasi produk SL hasil interesterifikasi enzimatik minyak kelapa dan minyak kelapa sawit. Stabilitas oksidasi diukur dengan menggunakan metode uji oven schaal dengan parameter uji adalah asam lemak bebas, bilangan peroksida, bilangan anisidin, total oksidasi, dan nilai asam tio barbiturat (TBA). Hasil penelitian menunjukkan bahwa jenis lipase yang digunakan dan lama interesterifikasi menghasilkan SL dengan stabilitas yang berbeda. Diantara produk SL yang dievaluasi, SL yang diperoleh dari proses interesterifikasi menggunakan lipase Novozyme 435 selama 5 jam mempunyai stabilitas oksidasi tinggi. Pada akhir pengamatan, produk yang disimpan selama 4 minggu pada suhu 50 oC memiliki nilai asam lemak bebas 4,21%, bilangan peroksida 2,88 meq O2/kg, bilangan anisidin 5,16, bilangan TBA 2,01 mg malonaldehid/kg sampel, dan nilai total oksidasi 10,92. Hasil tersebut menunjukkan bahwa stabilitas oksidasi lipid terstruktur yang dihasilkan mampu memenuhi standar sebagai produk minyak sawit dan turunannya.

APA, Harvard, Vancouver, ISO, and other styles

16

Okhli, Somayeh, Habibollah Mirzaei, and Seyed Ebrahim Hosseini. "Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil." OCL 27 (2020): 32. http://dx.doi.org/10.1051/ocl/2020022.

Full text

Abstract:

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

APA, Harvard, Vancouver, ISO, and other styles

17

Dubois, J., F. R. van de Voort, J. Sedman, A. A. Ismail, and H. R. Ramaswamy. "Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils." Journal of the American Oil Chemists' Society 73, no. 6 (June 1996): 787–94. http://dx.doi.org/10.1007/bf02517956.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Che Man, Y. B., and G. Setiowaty. "Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy." Journal of the American Oil Chemists' Society 76, no. 2 (February 1999): 243–47. http://dx.doi.org/10.1007/s11746-999-0225-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Kukuh Feryana, I. Wayan, Sugeng Heri Suseno, and Nurjanah. "Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization." Jurnal Pengolahan Hasil Perikanan Indonesia 17, no. 3 (January 15, 2015): 206. http://dx.doi.org/10.17844/jphpi.v17i3.8907.

Full text

Abstract:

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg. Keywords: fish oil, mackerel, neutralization

APA, Harvard, Vancouver, ISO, and other styles

20

Abd Hadi, Husna Madihah, Chin Ping Tan, Nur Khalishah Mohamad Shah, Tai Boon Tan, Keshavan Niranjan, and Masni Mat Yusoff. "Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil." Processes 9, no. 4 (March 26, 2021): 579. http://dx.doi.org/10.3390/pr9040579.

Full text

Abstract:

This study systematically established the most effective refining process for Moringa oleifera (MO) kernel oil. Acid degumming (20.33 ± 1.37 ppm) removed significantly greater phosphorus than water degumming (31.18 ± 0.90 ppm). Neutralization was more effective than deodorization in decreasing the acid (0.06 mg KOH/g) and p-Anisidine (p-AV, 0.36 ± 0.03) values of the oil. Besides improving its color properties, acid-activated bleaching earth Type B was better than Types A and C in decreasing the oil’s p-AV (0.43 ± 0.02), acid value (3.96 ± 0.02 mg KOH/g), and moisture content (0.01 ± 0.00% w/w). The selected refining stages successfully produced MO kernel oil with acceptable peroxide value (PV, 1.66–3.33 meq/kg), p-AV (1.05–1.49), total oxidation value (TOTOX, 4.38–8.15), acid value (0.03 mg KOH/g), moisture content (0.01% w/w), phosphorus content (1.28–1.94 ppm), iodine value (80.79–81.03), oleic acid (79.52–79.65%), and tocopherol content (65.26–87.00 mg/kg).

APA, Harvard, Vancouver, ISO, and other styles

21

Saad, Bahruddin, Wan Tatt Wai, Boey Peng Lim, and Muhammad Idiris Saleh. "Flow injection determination of anisidine value in palm oil samples using a triiodide potentiometric detector." Analytica Chimica Acta 591, no. 2 (May 2007): 248–54. http://dx.doi.org/10.1016/j.aca.2007.03.067.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

OSAILI, TAREQ M., ANAS A. AL-NABULSI, SALISU A. ABUBAKAR, AKRAM R. ALABOUDI, and MURAD A. AL-HOLY. "Feasibility of Using Gamma Irradiation for Inactivation of Starvation-, Heat-, and Cold-Stressed Salmonella in Tahini." Journal of Food Protection 79, no. 6 (June 1, 2016): 963–69. http://dx.doi.org/10.4315/0362-028x.jfp-15-495.

Full text

Abstract:

ABSTRACT Salmonella continues to be the leading cause of acute gastroenteritis and recently has been involved in infections related to edible seeds and their products, including tahini. This study investigated the (i) effectiveness of using gamma irradiation to inactivate starvation- and heat- or cold-stressed Salmonella in tahini, (ii) effect of storage on the sensitivity of stressed Salmonella to irradiation, and (iii) effect of irradiation on the chemical and physical characteristics of tahini. Tahini samples were inoculated with a cocktail of unstressed or stressed (starvation and heat or cold stress) Salmonella isolates and then exposed after storage at 21°C for 0, 7, and 30 days to gamma irradiation for up to 2.0 kGy. Additionally, the effect of irradiation on the color, peroxide, p-anisidine, and acid values of tahini were assessed. The initial level of unstressed and starvation- and heat-stressed Salmonella in tahini decreased by ca. 4.6 log CFU/g after exposure to 2.0 kGy, while cold-stressed cultures decreased by 4.5 log after exposure to 0.6 kGy. Irradiation doses of 1.0 kGy after 7 days of storage or 0.75 kGy after 30 days of storage decreased the populations of the unstressed and starvation- and heat-stressed Salmonella by ca. 3.4 or 2.6 log, respectively. The D10-value of the unstressed Salmonella was 0.43 kGy. Starvation and heat stresses showed no significant effect (P > 0.05) on the calculated D10-value, whereas cold stress significantly (P < 0.05) decreased the D10-value to 0.14 kGy. Preirradiation storage for 7 and 30 days significantly decreased the D10-value to 0.31 and 0.28 kGy, respectively. An irradiation dose of 2.0 kGy did not significantly affect the color, peroxide, p-anisidine, and acid values of tahini when compared with nonirradiated samples. Therefore, this study lays the foundation for using irradiation as an effective means for minimizing the risk of Salmonella in tahini without compromising its quality.

APA, Harvard, Vancouver, ISO, and other styles

23

Ochrem, Andrzej S., Justyna Żychliñska-Buczek, and Piotr Zapletal. "Carp (Cyprinus carpio L.) lipid oxidation during cold storage." Archives of Polish Fisheries 23, no. 2 (June 1, 2015): 101–6. http://dx.doi.org/10.1515/aopf-2015-0011.

Full text

Abstract:

Abstract After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdomen, and tail. On the first day of the study, the anisidine value ranged from 0.21-1.70, and did not differ significantly among the body parts. Peroxide values fluctuated frequently during the study. Lipid oxidation depended on the part of the fish the meat came from and the structure of the meat, either fillets or ground meat.

APA, Harvard, Vancouver, ISO, and other styles

24

HAN, LIPENG, YE HE, SHUJIE WANG, WEIWEI CHENG, LUKAI MA, GUOQIN LIU, DONGXUE HAN, and LI NIU. "Effects of Methyl Cellulose and Soybean Protein Isolate Coating on Amount of Oil and Chemical Hazards in Chinese Fried Dough Cake." Journal of Food Protection 84, no. 8 (March 26, 2021): 1333–39. http://dx.doi.org/10.4315/jfp-21-062.

Full text

Abstract:

ABSTRACT Fat-related diseases and chemical hazards produced during the frying process pose a major threat to human health. Coatings have been used as a practical method to reduce the amount of oil and chemical hazards associated with fried foods. Methyl cellulose (MC) and soy protein isolate were used as coating materials to pretreat Chinese fried dough cake (CFDC) before frying. The 1.5% MC concentration was the best choice for coating to simultaneously lower oil and chemical hazards in CFDC. The CFDC prepared using 1.5% MC had 11.3% oil, 73.70 μg/kg acrylamide, 0.15 mg KOH/100 kg acid, 8.54 mmol/kg peroxide, p-anisidine value of 6.36, 0.36 μg/g malondialdehyde, 0.13 μg/g 4-hydroxy-2-(E)-hexenal (HHE), 0.51 μg/g 4-hydroxy-2-(E)-nonenal (HNE), and 4,272 μg/kg glycidyl ester. In contrast, the uncoated CFDC had 19.2% oil, 117.55 μg/kg acrylamide, 0.25 mg KOH/100 kg acid, 14.40 mmol/kg peroxide, p-anisidine value of 9.76, 0.63 μg/g malondialdehyde, 0.23 μg/g HHE, 0.86 μg/g HNE, and 5,758 μg/kg glycidyl ester. MC and soy protein isolate enhanced the oil barrier of the coating film, which effectively reduced the heat transfer coefficients, oil transfer, oil oxidation, and chemical hazards in the CFDC. Our work on this edible coating contributes to methods for control of oil and chemical hazards in fried foods. HIGHLIGHTS

APA, Harvard, Vancouver, ISO, and other styles

25

Spano, Mattia, Giacomo Di Matteo, Mattia Rapa, Salvatore Ciano, Cinzia Ingallina, Stefania Cesa, Luigi Menghini, et al. "Commercial Hemp Seed Oils: A Multimethodological Characterization." Applied Sciences 10, no. 19 (October 3, 2020): 6933. http://dx.doi.org/10.3390/app10196933.

Full text

Abstract:

Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.

APA, Harvard, Vancouver, ISO, and other styles

26

Mukhopadhyay, Mausumi, and Rashmita D. Patel. "Cleaner Production Assessment of Fast Bordeaux GP Base." Organic Chemistry International 2011 (June 5, 2011): 1–7. http://dx.doi.org/10.1155/2011/752191.

Full text

Abstract:

The pilot plant study of cleaner production (CP) process of a dyes intermediate, Fast Bordeaux GP Base (2-nitro-p-anisidine), is presented in this work. The existing production process with acetic anhydride as raw material generates highly polluting (high chemical oxygen demand), huge-volume effluent, and thus the treatment is expensive. In the proposed process, raw material acetic anhydride in acetylation step is replaced with acetic acid. The reaction conditions like reaction time (3 h), temperature (120∘C) and molar ratio of p-anisidine and acetic acid (1 : 3.58) are optimized in the laboratory scale and implemented in pilot plant. The extent of conversion has been monitored by nitrite value test, and purity of product mixture is measured with thin-layer chromatography (TLC). The acidic wastewater quantity is dramatically reduced by incorporating recycling in washing scheme, and thus water consumption is reduced. Reduction in wastewater generation and reduction/elimination of treatment cost is also observed. Chemical oxygen demand (COD) of the effluent stream is reduced by the recovery of by-products sodium acetate and spent acid. The technoeconomical feasibility studies show that the proposed CP options are highly economical and environmental friendly.

APA, Harvard, Vancouver, ISO, and other styles

27

Nadeem, Muhammad, Asif Anwar, Rahman Ullah, Shakeel Ahmad, and Masroor Ellahi Babar. "Photo-oxidation of Pasteurized Milk in Polyethylene Pouch Packs." Biological Sciences - PJSIR 60, no. 1 (April 1, 2017): 46–48. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.46.48.

Full text

Abstract:

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylenepouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400,600 and 800 l´ florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had apronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidativestability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugateddienes increased during the storage period of 6 days, higher values were observed in samples exposed to800 l´ florescent light. After 6 days of storage period, milk exposed to 400 l´ florescent light did not revealany oxidized flavour. The results of this study depicted that polyethylene pouches have the capability toresist photo-oxidation up to 400 l´ light.

APA, Harvard, Vancouver, ISO, and other styles

28

Al-Kharousi, Naima, Mohammed Al-Khusaibi, Ismail Al-Bulushi, Nejib Guizani, Mostafa Waly, and Mohammad Shafiur Rahman. "Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures." International Journal of Food Engineering 12, no. 4 (June 1, 2016): 385–93. http://dx.doi.org/10.1515/ijfe-2015-0173.

Full text

Abstract:

Abstract In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30 °C storage, while sharp rise was observed after 40 days in cases of 100 and 150 °C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

APA, Harvard, Vancouver, ISO, and other styles

29

NAN, XIPING, QIONG WU, SHULI NAN, XIANPENG ZENG, YONGGANG DAI, and LINING KANG. "Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars." Journal of Food Protection 83, no. 2 (January 22, 2020): 342–49. http://dx.doi.org/10.4315/0362-028x.jfp-19-353.

Full text

Abstract:

ABSTRACT Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, p-anisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 ± 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems. HIGHLIGHTS

APA, Harvard, Vancouver, ISO, and other styles

30

Cong, Sha, Wenjiang Dong, Jianping Zhao, Rongsuo Hu, Yuzhou Long, and Xiaoxing Chi. "Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage." Molecules 25, no. 5 (March 5, 2020): 1157. http://dx.doi.org/10.3390/molecules25051157.

Full text

Abstract:

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

APA, Harvard, Vancouver, ISO, and other styles

31

Alsufiani, Hadeil, and Wafaa Ashour. "Effectiveness of the Natural Antioxidant 2,4,4′-Trihydroxychalcone on the Oxidation of Sunflower Oil during Storage." Molecules 26, no. 6 (March 15, 2021): 1630. http://dx.doi.org/10.3390/molecules26061630.

Full text

Abstract:

This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.

APA, Harvard, Vancouver, ISO, and other styles

32

Yu, Dianyu, Yan Chen, Xing Chen, Yunyan Huang, Liqi Wang, Mingzhe Pan, and Walid Elfalleh. "Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach." International Journal of Food Engineering 17, no. 8 (July 29, 2021): 583–94. http://dx.doi.org/10.1515/ijfe-2021-0076.

Full text

Abstract:

Abstract This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.

APA, Harvard, Vancouver, ISO, and other styles

33

AL-Tarifi, Bayan Yousef, Azizah Mahmood, Suvik Assaw, and Hassan I. Sheikh. "Application of Astaxanthin and its Lipid Stability in Bakery Product." Current Research in Nutrition and Food Science Journal 8, no. 3 (December 28, 2020): 962–74. http://dx.doi.org/10.12944/crnfsj.8.3.24.

Full text

Abstract:

The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.

APA, Harvard, Vancouver, ISO, and other styles

34

Calero, Antonia M., Estrella Muñoz, Dolores Pérez-Marin, Cecilia Riccioli, Luis Pérez, and Ana Garrido-Varo. "Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy." Applied Spectroscopy 72, no. 7 (May 2, 2018): 1001–13. http://dx.doi.org/10.1177/0003702818764125.

Full text

Abstract:

This study assesses the capacity of a Fourier transform near-infrared (FT-NIR) spectrometer operating in the range 4500–12 000 cm−1 (833.33–2222.22 nm) to provide quantitative predictions for the parameters of acidity (AV), p-anisidine (pAV), total polar materials (TPM), peroxide value (PV), and oxidative stability index (OSI). 562 samples of frying oil were analyzed from 14 distinct types of oil. The calibrations obtained accounted for 96%, 95%, 99%, 92%, and 91% of the AV, pAV, TPM, PV, and OSI variations in the study set and the similarity between the standard error of laboratory (RMSEP) values and the reference method errors (RMSEL), enabling the authors to conclude that NIR technology has the capacity to replace traditional methods in thermo-oxidative degradation studies in frying oils.

APA, Harvard, Vancouver, ISO, and other styles

35

Tehseen, M., S. Hina, Alim Un Nisa, and A. Ahmad. "Oxidative stabilization of corn oil with spinach extract." Bangladesh Journal of Scientific and Industrial Research 54, no. 4 (December 30, 2019): 375–82. http://dx.doi.org/10.3329/bjsir.v54i4.44572.

Full text

Abstract:

The present study was aimed to analyze the antioxidant activity of spinach (Spinacia oleracea) extract in oxidative stabilization of refined, bleached and de-odorized (RBD) corn oil (CO). Corn oil was supplemented with three different concentrations 600, 1200 and 1800 ppm of methanolic spinach extract and then stored at 25oC and 60oC. Different oxidation measuring parameters such as peroxide value (PV), free fatty acid (FFA) value, iodine value (IV), conjugated dienes (CD), conjugated trienes (CT) and para-anisidine value (PAV) were examined. The potency of spinach extract as natural antioxidant was found to be as effective as the synthetic antioxidants BHA and BHT used as standards and highest stabilization was observed in the order CO-1800>CO-1200>CO-BHT> CO-BHA>CO-600>CO-control. The results showed a significant effect of spinach extract in enhancing the oxidative stability of corn oil. Bangladesh J. Sci. Ind. Res.54(4), 375-382, 2019

APA, Harvard, Vancouver, ISO, and other styles

36

Jokic, Stela, Tihomir Moslavac, Krunoslav Aladic, Mate Bilic, Djurdjica Ackar, and Drago Subaric. "Hazelnut oil production using pressing and supercritical CO2 extraction." Chemical Industry 70, no. 4 (2016): 359–66. http://dx.doi.org/10.2298/hemind150428043j.

Full text

Abstract:

In the hazelnut oil production it is very important to find an appropriate method to recover the oil from kernels. The objective of this study was to evaluate the oil extraction process from hazelnuts by screw pressing followed by extraction with supercritical CO2. The effects of temperature head presses, frequency and nozzle size in pressing experiments on oil temperature and recovery were monitored. The optimal pressing condition using response surface methodology was determined. In obtained hazelnut oil the following quality parameters were determined: peroxide value 0 mmol O2/kg, free fatty acids 0.23%, insoluble impurities 0.42%, moisture content 0.045%, iodine value 91.55 g I2/100 g, saponification value 191.46 mg KOH/g and p-anisidine value 0.19. Rosemary extract was the most effective in protecting the oil from oxidative deterioration. The residual oil that remained in the cake after pressing was extracted totally with supercritical CO2 and such defatted cake, free of toxic solvents, can be used further in other processes.

APA, Harvard, Vancouver, ISO, and other styles

37

Ouilly, Judicaël Thomas, Patrice Bazongo, Adjima Bougma, Nèbpawindé Kaboré, Anne Mette Lykke, Amadé Ouédraogo, and Imaël Henri Nestor Bassolé. "Chemical Composition, Physicochemical Characteristics, and Nutritional Value ofLannea kerstingiiSeeds and Seed Oil." Journal of Analytical Methods in Chemistry 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/2840718.

Full text

Abstract:

The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil ofLannea kerstingiiwere studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the estimated amino acid requirements of FAO/WHO/UNU except for lysine. Fatty acid composition showed that oleic acid was the major fatty acid, followed by palmitic, linoleic, and stearic acids. Physicochemical properties of the seed oil were melting point, 19.67°C; refractive index (25°C), 1.47; iodine value, 60.72/100 g of oil; peroxide value, 0.99 meq. O2/kg of oil;p-anisidine value, 0.08; total oxidation (TOTOX) value, 2.06; oxidative stability index (120°C), 52.53 h; free fatty acids, 0.39%; acid value, 0.64 mg of KOH/g of oil; saponification value, 189.73. Total amount of tocopherols, carotenoids, and sterols was 578.60, 4.60, and 929.50 mg/kg of oil, respectively.γ-Tocopherol (82%), lutein (80%), andβ-sitosterol (93%) were the most abundant forms of tocopherols, carotenoids, and sterols, respectively. Seeds ofL. kerstingiiconstitute an alternative source of stable vegetable oil and protein for nutritional and industrial applications.

APA, Harvard, Vancouver, ISO, and other styles

38

Chang, Petra L., R. Dean Boyd, Cate Zier-Rush, David S. Rosero, and Eric van Heugten. "Lipid peroxidation impairs growth and viability of nursery pigs reared under commercial conditions1." Journal of Animal Science 97, no. 8 (May 28, 2019): 3379–89. http://dx.doi.org/10.1093/jas/skz183.

Full text

Abstract:

Abstract The objective of this study was to investigate the impact of lipid peroxidation in a dose-dependent manner on growth, health, and oxidative stress status of nursery pigs. A total of 2,200 weaned pigs (5.95 ± 0.20 kg BW) were housed in 100 pens (22 pigs per pen) in a randomized complete block design based on initial BW and sex. Pigs were randomly assigned within blocks to 5 dietary treatments, consisting of a corn–soybean meal-based diet supplemented with 5% of either control corn oil (iodine value = 118, FFA = 0.06%, anisidine value = 3, peroxide value = 3 mEq/kg oil) or peroxidized corn oil (iodine value = 120, FFA = 0.35%, anisidine value = 30, peroxide value = 163 mEq/kg oil). These 2 diets were blended to obtain 5 levels of peroxidation with final treatments designated as 0 (diet with 5% control oil), 25%, 50%, 75%, and 100% (diet with peroxidized corn oil) peroxidation. Diets were fed ad libitum for 43 d. Blood samples were collected on d 33 from 20 pigs per treatment to determine serum oxidative stress markers and vitamin E concentrations and again on d 43 (14 d after vaccination) to determine immune response to porcine circovirus type 2 (PCV2) and Mycoplasma hyopneumoniae (Mhyo). Gain:feed ratio decreased linearly (P = 0.023) with increasing peroxidation, but pen ADG and ADFI were not affected. Number of pigs removed for medical treatment, total number medically treated, pigs culled for low end weight, and mortality increased, and full-value pigs linearly decreased (P < 0.04) with increasing peroxidation. Consequently, total pen gain (weight of viable pigs that remained in test pens at the end of the study minus weight of pigs placed) decreased linearly (P < 0.01) with increasing peroxidation. Antibody titers to Mhyo and PCV2 increased postvaccination (P < 0.001), but did not differ due to dietary treatment. Serum concentrations of malondialdehyde, 8-hydroxy-2′-deoxyguanosine, and protein carbonyl were not affected by peroxidation. Total antioxidant capacity and serum vitamin E concentrations decreased (P = 0.01) linearly with increasing peroxidation. Data show a dose-dependent negative impact of lipid peroxidation on pig productivity when determined under field population conditions, being primarily manifested by increased mortality, number of pigs medically treated, and number of culled pigs (≤13.6 kg BW). Results underscore the importance of proper assessment of lipid peroxidation as part of quality control to prevent oxidative stress and performance losses in weaned pigs.

APA, Harvard, Vancouver, ISO, and other styles

39

Suhardiyono, Y.B. Che Man, B.A. Asbi, and M.N. Azudin. "THREE IMPROVED METHODS FOR COCONUT OIL EXTRACTION." CORD 9, no. 01 (June 1, 1993): 34. http://dx.doi.org/10.37833/cord.v9i01.268.

Full text

Abstract:

Three methods for coconut oil extration using acetic acid, baker's yeast, and mixed enzymes were investigated. Coconut milk was allowed to settle for two hours; for cream separation. When the cream reacted with 25 % acetic acid at 0.l % ‑ 0.4 % levels or baker's yeast at 0.5 ‑ 2 g levels for 10 ‑ 14 hours, the oil was separated into two phases; the upper phase containing coconut oil‑rich fraction and the lower phase consisting of water. The oil phase was finally boiled for 20 minutes to remove moisture. The other extraction method was based on the combined action of cellulase, a ‑amylase, protease, and poly‑galacturonase at 0.1 % to 1 % on grated coconut meat at pH 4 to 8, 400C to 600C for 30 minutes. Oil recovely, moisture content, FFA, peroxide value, saponification value, anisidine value, iodine value and colour of the oil were studied. Up to 60 % recovery of high quality oil was obtained by acetic acid or baker's yeast treatment whilst that of mixed enzymes treatment was 73 %. These three alternatives wet processing showed significant improvement as compared to the traditional process.

APA, Harvard, Vancouver, ISO, and other styles

40

Khor, Yih Phing, Khai Shin Hew, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, and Chin Ping Tan. "Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles." Foods 8, no. 10 (October 11, 2019): 475. http://dx.doi.org/10.3390/foods8100475.

Full text

Abstract:

The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.

APA, Harvard, Vancouver, ISO, and other styles

41

Bognár, E. Keppelné, K. Zay, and L. Somogyi. "FORMATION OF 3-MONOCHLORO-1,2-PROPANEDIOL FATTY ACID ESTERS DURING DEEP-FAT FRYING OF PRE-FRIED DEEP FROZEN FOOD WITH DIFFERENT SALT CONTENT." Acta Alimentaria 49, no. 2 (June 2020): 181–88. http://dx.doi.org/10.1556/066.2020.49.2.7.

Full text

Abstract:

Changes of edible oil quality factors and formation of 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) during deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were compared in this study. Based on the results of investigated oil quality parameters, which were free fatty acid (FFA), anisidine value (AV), UV extinction at 232 and 268 nm (E232 and E268, respectively), and total polar material (TPM), only a modest deterioration of the frying oil was observed. As we expected, the 3-MCPD-FE content in the control samples did not reach the limit of quantification (0.1 mg kg–1), while the table salt itself caused a slight increase. The results of pork chop and chicken liver experiments were not statistically different from each other, after the third frying circle 0.52 and 0.39 mg kg–1 3-MCPD-FE levels were reached, respectively. Based on these values, the human exposure estimation resulted in a low risk.

APA, Harvard, Vancouver, ISO, and other styles

42

Rad, Aziz H., Behzad Ebrahimi, Fakhreddin Homayoonpour, Aydin Tabrizi, Darya A. SalmasI, and Maede Baharbanafshe. "Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 672–77. http://dx.doi.org/10.2174/1573401315666181204112903.

Full text

Abstract:

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

APA, Harvard, Vancouver, ISO, and other styles

43

Herman, C., D. R. Pompeu, D. Campos, Y. Larondelle, H. Rogez, and V. Baeten. "Monitoring of the oxidation of the oil from sacha inchi (Plukenetia volubilis) seeds supplemented with extracts from tara (Caesalpinia spinosa) pods using conventional and MIR techniques." Grasas y Aceites 71, no. 2 (June 17, 2020): 359. http://dx.doi.org/10.3989/gya.0228191.

Full text

Abstract:

This work focuses on the characterization of the oxidation of the oil from sacha inchi seeds (Plukenetia volubilis) under accelerated conditions at 60 ºC for 15 days. Five samples were monitored: three supplemented with 200 ppm of non-hydrolyzed or partially hydrolyzed (for 4 and 9 hours) extracts from tara (Caesalpinia spinosa) pods, one without antioxidant and one with 200 ppm of BHT. Several conventional techniques (induction time, peroxide value, conjugated dienoic acid, p-anisidine value, total unsaturated fatty acids and α-linolenic acid contents) and the MIR spectroscopy coupled with chemometric tools were used and compared. The results revealed that whatever the antioxidant added, the oil from sacha inchi is fairly stable over time. The results also pointed out that extracts from tara pods, mainly those partially hydrolyzed, were more efficient than BHT against oil oxidation for up to 7 days. Finally, this paper shows that MIR spectroscopy presents an interesting alternative technique for the monitoring of the oxidation of the oil from sacha inchi.

APA, Harvard, Vancouver, ISO, and other styles

44

Liu, Y. Y., T. M. Olajide, M. Sun, M. Ji, J. H. Yoong, and X. C. Weng. "Physicochemical properties of red palm oil extruded potato and sweet potato snacks." Grasas y Aceites 72, no. 2 (June 3, 2021): e412. http://dx.doi.org/10.3989/gya.0214201.

Full text

Abstract:

Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.

APA, Harvard, Vancouver, ISO, and other styles

45

Ye, Liyun, Emily Harris, Suzanne M. Budge, and Jenna Sullivan Ritter. "Flavors' Decreasing Contribution to p ‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils." Journal of the American Oil Chemists' Society 97, no. 12 (October 14, 2020): 1335–41. http://dx.doi.org/10.1002/aocs.12435.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Premovic, Tamara, Sanja Dimic, Olga Radocaj, and Etelka Dimic. "Impact of the seed storage time on the quality of cold-pressed sunflower oil." Acta Periodica Technologica, no. 45 (2014): 67–77. http://dx.doi.org/10.2298/apt1445067p.

Full text

Abstract:

The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49?0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95?0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73?0.02 mmol/kg (measured as PV), and 2.22?0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86?0.04 (100A1% 350nm).

APA, Harvard, Vancouver, ISO, and other styles

47

Pratiwi, Wiwit Sri Werdi, Anil Kumar Anal, and Surya Rosa Putra. "Production by Lintnerization-Autoclaving and Physicochemical Characterization of Resistant Starch III from Sago Palm (Metroxylon sagu rottb)." Indonesian Journal of Chemistry 15, no. 3 (November 12, 2015): 295–304. http://dx.doi.org/10.22146/ijc.21199.

Full text

Abstract:

Indonesia is one of the biggest central distributions of sago starch. There are some characteristics of sago starch which make it difficult to use in variation of foods. In this study, resistant starch type III (RS3) was produced from sago starch by using lintnerization-autoclaving (LA). Physicochemical characterizations of RS3 were compared by native sago starch (NA), hydrolyzed starch by distilled water (DW) and lintnerized starch (L). Amylose content decreased after hydrolyzed by DW and L, but increasing by using LA. Protein and fat contents decreased after hydrolysis, but crude fiber content increasing, the highest value was obtained lintnerized-autoclaved starch. Lintnerized-autoclaved starch has more compact and rigid structure. The RVA viscosity, swelling power and water holding capacity values reduced after all treatments. Oil in water emulsions were also analyzed by mixture of RS3 and emulsifier (casein or SPI). Viscosities of emulsions from RS casein were lower than those of RS-SPI. Emulsion capacity and emulsion stability values were better gotten using RS-SPI than RS-casein. The highest of emulsion capacity was obtained 11.33%. For storage period, the lowest peroxide and anisidine values of mixture RS-emulsifier were resulted from 5% emulsifier + 5% RS + 5% fish oil.

APA, Harvard, Vancouver, ISO, and other styles

48

Ahmad, Siti Nur Syahirah, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Saparin Norliza, Rabiha Sulaiman, and Maimunah Sanny. "Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets." Foods 10, no. 2 (January 27, 2021): 257. http://dx.doi.org/10.3390/foods10020257.

Full text

Abstract:

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.

APA, Harvard, Vancouver, ISO, and other styles

49

Zuo, Wenlu, Xuechao Hu, Yaqiong Yang, Ling Jiang, Lujing Ren, and He Huang. "Development of an Improved Method to Determine Saturated Aliphatic Aldehydes in Docosahexaenoic Acid-Rich Oil: A Supplement to p -Anisidine Value." European Journal of Lipid Science and Technology 119, no. 12 (October 9, 2017): 1700243. http://dx.doi.org/10.1002/ejlt.201700243.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Chotimarkorn, C., N. Silalai, and N. Chaitanawisuit. "Changes and Deterioration of Lipid in Farmed Spotted Babylon Snail (Babylonia areolat a) Muscle during Iced Storage." Food Science and Technology International 15, no. 5 (October 2009): 427–33. http://dx.doi.org/10.1177/1082013209350270.

Full text

Abstract:

Lipid damage of farmed spotted Babylon snail muscle stored in ice for 7 days was evaluated by determining changes of lipid composition, fatty acid composition, peroxide value (PV), and p-anisidine value (p-AV). During 7-day iced storage, triglyceride, and phospholipids contents decreased but free fatty acid increased with storage time (p ≤ 0.05). Changes in saturated and polyunsaturated fatty acid were observed at extended storage time (p ≤ 0.05). No changes in PV and p-AV of snail muscle were found during the first 4-day iced storage (p > 0.05). However, PV and p-AV of snail lipid increased during 4-day and 7-day iced storage (p ≤ 0.05). Rancid odor assessment of snail muscle exhibited a significant increase in rancidity (p ≤ 0.05) after 3 days of storage. Bacteria counts of snail muscle exceeded 7 log CFU/g, which was considered as the limit for acceptability after 7 days of iced storage. In conclusion, these results revealed that lipid damaged by hydrolysis and oxidation occurred in snail muscle during iced storage.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Anisidine Value'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles