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Journal articles on the topic 'Free fatty acid value'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Katja, Dewa G. "Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)." JURNAL ILMIAH SAINS 12, no. 1 (2012): 59. http://dx.doi.org/10.35799/jis.12.1.2012.403.

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KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbe

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2

Ünver, Naciye. "Storage stability and fatty acid composition of Sanliurfa butterfat." Mljekarstvo 71, no. 2 (2021): 124–31. http://dx.doi.org/10.15567/mljekarstvo.2021.0205.

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In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the inducti

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3

Astuti, Endang, Winarto Haryadi, and Sabirin Matsjeh. "EXTRACTION OF PALM OIL’S FREE FATTY ACIDS BY TRIETHYLAMMINE (TEA) IN POLAR-NONPOLAR MIX-SOLVENT." Indonesian Journal of Chemistry 2, no. 1 (2010): 48–54. http://dx.doi.org/10.22146/ijc.21932.

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Palm oil contains unsaturated fatty acids that can be oxidated and can make rancidity of the palm oil. One of the trigliserida degradation products is free fatty acid. The usage of triethylammine (TEA) in the polar-nonpolar mix solvents could enhance the free fatty acids extraction efficiency. Free fatty acids extraction from palm oil was carried out for a minute with solvents ratio: TEA 0,00-0,20M in the following solvent: 0-99% diethyl ether + 99-0% ethanol + 1% water, % volume. The extraction was also performed in the following solvent: TEA 0,00-0,20M in 0-95% heptane + 95-0% isopropanol +

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4

Silalahi, Jansen, Lida Karo Karo, Siti Morin Sinaga, and Yosy Cinthya Eriwaty Silalahi. "Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils." Indonesian Journal of Pharmaceutical and Clinical Research 1, no. 2 (2018): 1–8. http://dx.doi.org/10.32734/idjpcr.v1i2.605.

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The nutritional value and biochemical properties of oil are measured by the fatty acids composition in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was e

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Nurdjannah, Nurdjannah, Ifa La, Jaya Fitra, Junainah Junainah, Eka Setyawati Kartika, and Nur Afiah Irma. "Purification of Crude Palm Oil (CPO) Using Cocoa Fruit Skins and Rice Straw Waste as Bioadsorbents." International Journal of Multidisciplinary Research and Analysis 05, no. 12 (2022): 3382–90. https://doi.org/10.5281/zenodo.7413139.

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Crude palm oil is a crude oil that contains triglyceride compounds, free fatty acids, pigments, phosphatides, partial glycerides, coloring agents, and carotene k. The aims of this research are to examine the effect of contact time and mass ratio of bioadsorbents derived from cocoa pod peels and rice straw waste on the reduction of free fatty acid levels, peroxide value, and carotene content. Waste rice straw and cacao fruit peels are carbonized before the bioadsorbents are activated. Furthermore, 100 mL of heated CPO is mixed with bioadsorbent in the following mass ratios (1:1, 1:3, 1:5, and 3

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6

Gonçalves, Maria Fernanda Donato, and Sueli Regina Baggio. "Evaluation of quality of butter from different provenance." Food Science and Technology 32, no. 3 (2012): 629–35. http://dx.doi.org/10.1590/s0101-20612012005000091.

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Butter samples were evaluated for free fatty acids, peroxide value, cholesterol, and fatty acid composition focusing on the trans isomer and conjugated linoleic acid (CLA). Sixty six samples were analyzed. Thirty six were collected in Brazil, eighteen in France, and twelve in Argentina. Samples were evaluated by free fatty acids, peroxide value, total lipid, cholesterol and fatty acid composition. The free fatty acid content varied from 0.16 to 0.46 g.100 g-1 and the peroxides value levels from 0.35 to 1.80 meq.kg-1. The cholesterol content varied from 192.8 to 226.3 g.100 g-1 and the total li

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7

Powles, J., J. Wiseman, D. J. A. Cole, and B. Hardy. "Effect of chemical structure of fats upon their apparent digestible energy Value when fed to young pigs." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 162. http://dx.doi.org/10.1017/s0308229600027070.

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Previous studies have examined the effect of the degree of saturation (as measured by th3 ratio of unsaturated to saturated fatty acids, U/S) and free fatty acid (FFA) content on the digestible energy (DE) value of fats fed to growing/ finishing pigs. However, there have been no detailed studies with the immediate post-weaning pig, which was the objective of the current programme.Two fats of differing degrees of saturation (U/S) and their respective acid oils of high free fatty acid (FFA) content were obtained for evaluation. Fats were Soyabean Oil (SO), Soyabean Acid Oil (SAO), Tallow (T) and

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8

Varona, Elisa, Alba Tres, Magdalena Rafecas, Stefania Vichi, Ana C. Barroeta, and Francesc Guardiola. "Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding." Animals 11, no. 1 (2021): 196. http://dx.doi.org/10.3390/ani11010196.

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Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated

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9

C.A, Popoola,, and Haruna, A.D. "Comparative Analysis of Physicochemical Properties of Oils from Groundnut, Melon, Watermelon and Orange Seeds." International Journal of Research and Innovation in Applied Science IX, no. VII (2024): 117–29. http://dx.doi.org/10.51584/ijrias.2024.907013.

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This study analyzed and compared the physicochemical properties of oils produced from groundnut, melon, watermelon and orange seeds. The moisture content, saponification value, iodine value, peroxide value, acid value, free fatty acid, ester value, refractive index, viscosity, density, specific gravity, cloud point, pour point, flash point and fire point of the oils were analyzed. There were no significant differences in iodine value, peroxide value, refractive index, viscosity, specific gravity, cloud point, pour point, flash point and fire point, while there were significant differences in t

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Aritonang, Barita, Ahmad Hafizullah Ritonga, Karnirius Harefa, Dicky Yuswardi Wiratma, and Herlina. "Purification of used Cooking Oil using a Combination of Activated Carbon and Bentonite Adsorbents." JURNAL FARMASIMED (JFM) 7, no. 1 (2024): 31–40. http://dx.doi.org/10.35451/jfm.v7i1.2331.

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The repeated use of cooking oil at high temperatures can significantly degrade its quality, as indicated by darkened color, unpleasant odor, elevated peroxide value (PV), and free fatty acid (FFA) levels. This deterioration can contribute to health risks such as obesity, high cholesterol, heart disease, and cancer. This study investigated the effectiveness of combined activated carbon and bentonite adsorbent in reducing peroxide value and free fatty acid levels in used cooking oil. The purification method involved an adsorption process using a combination of activated carbon derived from mango

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11

Nájera, Ana I., Luis J. R. Barron, and Yolanda Barcina. "Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking." Journal of Dairy Research 61, no. 2 (1994): 281–88. http://dx.doi.org/10.1017/s0022029900028296.

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SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending u

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Nur, Aini Mahmudah, Agustin Mardiana Nur, and Luthfiya Lulu'. "The Potential of Lipid Oxidation on Non-Gluten Mocaf Cookies Incorporated with Chicken Meat-Carrot Puree." International Journal of Current Science Research and Review 06, no. 12 (2023): 7635–40. https://doi.org/10.47191/ijcsrr/V6-i12-20.

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Abstract :Cookies and crackers are the most popular snack in many countries. They are essentially made from wheat flour, which is also an issue as Indonesia is completely dependent on wheat imports. On the other hand, people with celiac disease could not consume wheat-derived products, including biscuits. Replacing the raw material of biscuits with local flour is one approach to reduce the use of wheat and help people with celiac disease. The aim of this study was to evaluate the quality of cookies made from modified cassava flour (mocaf), incorporated with chicken meat and carrot puree, from

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13

Umara, U., MM Alam, M. Kabir, H. Mahmud, and MS Rahman. "Value Chain Analysis of Free Fatty Acid of Rice Bran Oil in Bangladesh." Bangladesh Journal of Agricultural Research 45, no. 4 (2022): 379–93. http://dx.doi.org/10.3329/bjar.v45i4.63245.

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The study was conducted at Emerald oil mill and Poultry Industries Limited, Sherpur and Square Toiletries Ltd. at Shalghoria, Pabna to assess the financial analysis of the rice bran oil mill and to determine the value chains system of rice bran edible oil chemical by-products specially free fatty acid and actors involved in marketing of FFA in Bangladesh during the year 2013-2014. Tabular and statistical analyses were done. Results revealed that the rice bran edible oil was produced as the main product (7948 t/mill/year), and de-oil rice bran (39600 t/mill/year), free fatty acid (1495 t/mill/y

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14

Sunmonu, M. O., E. O. Ajala, M. M. Odewole, S. Morrison, and A. M. Alabi. "Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods." Kathmandu University Journal of Science, Engineering and Technology 13, no. 2 (2018): 48–60. http://dx.doi.org/10.3126/kuset.v13i2.21283.

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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 t

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15

Hosseini Bai, Shahla, Ian Darby, Tio Nevenimo, et al. "Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content." PLOS ONE 12, no. 9 (2017): e0184279. http://dx.doi.org/10.1371/journal.pone.0184279.

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16

Manfaati, Rintis, Prans Connery Manurung, Muhamad Nur Rojab, and Keryanti Keryanti. "Hydrolysis of Waste Cooking Oil Using Rhizopus oryzae to Produce Free Fatty Acids." Fluida 16, no. 1 (2023): 30–35. http://dx.doi.org/10.35313/fluida.v16i1.4496.

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Waste cooking oil is waste produced from palm oil after it has been heated and fried at high temperatures, and it can pollute the environment. One effort to reuse waste cooking oil is a fermentation processe that produces free fatty acids with the help of Rhizopus oryzae as a biocatalyst. Variations in initial substrate concentration ranged from 10 g/L to 70 g/L, followed by varied types of nitrogen sources, namely malt extract, beef extract, (NH2)2CO, NH4Cl, and (NH4)2SO4 at a concentration of 70 g/L to determine free fatty acid concentration. Fermentation was carried out for 7 days. The anal

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Okoduwa, I.G., N.A. Amenaghawon, and C.O. Okieimen. "Physicochemical Characterization of Waste Vegetable Oil as a Potential Feedstock for Biodiesel Production." Nigerian Research Journal of Engineering and Environmental Sciences 08, no. 01 (2023): pp. 214–219. https://doi.org/10.5281/zenodo.8094935.

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<em>The increasing global demand for a renewable transportation fuels has motivated the search for alternatives such as biodiesel. The focus of this work was to completely characterize waste vegetable oil and evaluate its potentials as a feedstock for biodiesel production. The waste vegetable oil was extensively characterized to determine its key properties and chemical composition such as acid value, viscosity, iodine value, saponification value, fatty acid composition etc. The results showed that the waste vegetable oil exhibited desirable properties, such as a low free fatty acid value of 5

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18

Foster, C. Orakwue. "Gmelina arborea Seed Oil Characterization, Proximate and Heavy Metal Analyses." Chemistry Research Journal 2, no. 2 (2017): 19–22. https://doi.org/10.5281/zenodo.13956197.

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Oil quality of <em>Gmelina arborea</em> seed was investigated. The oil was obtained by solvent extraction using petroleum ether. Percentage oil yield was 10.82%. Proximate analyses showed that the seed contained 4.6% ash, 3.86% crude fiber, 2.98%crude protein, 5.71%mosture, and specific gravity of 0.89. Characterization of the oil showed that the oil had acidity of 3.50mgKOH/g, iodine value of 31.11mg/l, saponification value 33.00mg/g, peroxide value 5.70mg/g, and 1.75%free fatty acid. The low acid and free fatty acid values of the oil indicated that it was not prone to oxidative rancidity, th

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Ebenezer Baako and Aba Akebi Atta-Eyison. "Analysis of the effect of time and heat on free fatty acid levels in dura and tenera palm oil." International Journal of Science and Research Archive 11, no. 2 (2024): 1333–41. http://dx.doi.org/10.30574/ijsra.2024.11.2.0602.

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Palm oil is one of the most extensively used edible oils in the world due to its low cost relative to other edible oils. Free fatty acids in palm oil are a key feature linked to its quality and commercial value. Palm oils which have high free fatty acids content are poor in quality and suffer significant losses during the refining process and also affect consumer’s health. Free fatty acids in palm oil were determined by titration method with a preferable index showing the comparison among Zomi palm oil, Abepa palm oil and Agric palm oil with three different storage times after production. The

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Hakoda, Akiko, Kenichi Sakaida, Tadanao Suzuki, and Akemi Yasui. "Determination of the Acid Value of Instant Noodles: Interlaboratory Study." Journal of AOAC INTERNATIONAL 89, no. 5 (2006): 1341–46. http://dx.doi.org/10.1093/jaoac/89.5.1341.

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Abstract An interlaboratory study was performed to evaluate the method for determining the acid value of instant noodles, based on the Japanese Agricultural Standard (JAS), with extraction of lipid using petroleum ether at a volume of 100 mL to the test portion of 25 g. Thirteen laboratories participated and analyzed 5 test samples as blind duplicates. Statistical treatment revealed that the repeatability (RSDR) of acid value was &lt;6.5%, and the reproducibility (RSDR) of acid value was &lt;9.6%. The HorRat values (RSDR/predicted RSDR) were 1.21.8, where the RSDR and the predicted RSD

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Ma'sum, Zuhdi, Karolina Maret Lorenza, and Kornelia Ratna. "ANALYSIS OF PROCESSING PALM OIL FRUIT INTO CRUDE PALM OIL AT PT. SEDJAHTERA INDO AGRO BUKIT AJONG FACTORY, SANGGAU DISTRICT." jurnal ATMOSPHERE 4, no. 1 (2023): 22–28. http://dx.doi.org/10.36040/atmosphere.v4i1.6738.

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An analysis of the production process needs to be done at PT. Sedjahtera Indo Agro PKS Bukit Ajong Factory. The method was determining the average, median, standard deviation, and variance free fatty acid content of production. Free fatty acid levels was titrated by 0.1N NaOH and Phenolphthalein as an indicator. The results of the analysis of 461 samples found that the average percent free fatty acid content was 3.76% with a median of 3.95. The variance value is 0.05 with a standard deviation of 0.17. The factors causing unstable levels of free fatty acids is due to non-continuous factory oper

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Salvador, F., and J. Wiseman. "The Influence of free fatty acid on the apparent metabolisable energy value of tallow fed to broiler chicks." Proceedings of the British Society of Animal Production (1972) 1989 (March 1989): 86. http://dx.doi.org/10.1017/s0308229600010783.

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Fats are important but variable energy-yielding ingredients in diets for broilers. One of the factors that may affect the dietary energy value of fats is the proportion of free fatty acids which, together with rate of inclusion of fat and the age of the bird, must be considered in fat evaluation. The current experiment was designed to investigate the effect of free fatty acid content of tallow on the apparent metabolisable energy values for broilers.Tallow and tallow acid oil (Table 1) were obtained for evaluation. Tallow (A) of free fatty acid content 138.4 g/kg was hydrolysed to produce a fa

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23

ESAN, Akintomiwa Olumide, Ibidotun Theophilus OLAWORE, Grace Ibukunoluwa FAYOKUN, et al. "Comparative Determination of the Physicochemical Properties of the Crude and Refined Products of Palm oil and Soybean oil." ABUAD Journal of Engineering and Applied Sciences 2, no. 2 (2024): 97–101. https://doi.org/10.53982/ajeas.2024.0202.14-j.

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This study compares the physicochemical properties of crude and refined palm oil and soybean oil. Key parameters such as acid value, peroxide value, saponification value, free fatty acid, and iodine value were analysed. Crude palm oil exhibited higher acid and saponification values, while refined oils showed improved stability and reduced free fatty acids. Refining reduced oxidation susceptibility in soybean oil but increased the peroxide value in palm oil. The results reveal significant changes in oil quality post-refinement, impacting nutritional and industrial applications. These findings h

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Azuaga, I.C., G.O. Igbum, and B. A. Kyenge. "Extraction and Characterization of Three Tropical Seedoils: Telfairia occidentalis, Hura crepitans and Cucumeropsis mannii." Chemistry Research Journal 3, no. 6 (2018): 1–8. https://doi.org/10.5281/zenodo.13753201.

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The aim of this study is to investigate the potential use of the selected seed oils. The oils were extracted using cold maceration method and the physicochemical characteristics of the oils determined using standard methods. The following results were obtained for the physicochemical parameters analysed: for <em>Telfaria ocidentalis</em> seed oil. Oil yield 12.32 ±0.04%, Acid value 10.396 ±0.2mg/g, Free fatty acid 5.198 ±0.24%, Specific gravity 0.910 ±1.0 Saponification value 154.92 ±1.24 mgKOH/g, Iodine value 10.67 ±0.64

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Morshed, S., MK Alam, A. Begum, SMS Shahriar, KN Sharmin, and S. Akther. "Physicochemical Properties and Chemical Constituents of Oil from Joan Seed (Trachyspermum ammi L)." Journal of Environmental Science and Natural Resources 5, no. 2 (2013): 15–21. http://dx.doi.org/10.3329/jesnr.v5i2.14571.

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The paper deals with the investigation of the fatty oil of carom seed (Trachyspermum ammi) for its physicochemical characteristics and fatty acid composition. Oil from carom seed collected from local market was extracted with n-hexane in a glass Soxhlet apparatus. Extracted oil was dark green, burning taste, spicy in odour and soluble in n-hexane, chloroform, pet. ether and benzene. Its chemical characteristic such as acid value (6.69), Iodine value (79.39), Peroxide value (457.11), Saponification value (184.32), Unsaponified matter (9.11), Free fatty acid value as petroselinic acid (48.1) wer

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Syukri, Daimon, Fauzan Azima, and Rivan Aprialdho. "STUDY ON THE UTILIZATION OF CATECHINS FROM GAMBIR (UNCARIA GAMBIR ROXB) LEAVES AS ANTIOXIDANTS COOKING OIL." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 3, no. 01 (2022): 12–25. http://dx.doi.org/10.25077/aijans.v3.i01.12-25.2022.

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Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 perc

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ALI, FATIMA YOUSAF. "TRANS FATTY ACID;." Professional Medical Journal 20, no. 01 (2012): 035–40. http://dx.doi.org/10.29309/tpmj/2013.20.01.593.

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Objectives: To find out the correlation between the consumption of trans fatty acid and fasting lipid profile & body mass index(BMI) in patients suffering from coronary heart disease. Study Design: Prospective, comparative clinical study. Study Site & Duration:This study was conducted at Shafakhana Sahib az Zaman Medical Hospital Quetta from April, 2007 to May, 2008. Material & Methods:This comparative clinical trial was conducted on 50 patients (n=50) to find out the correlation between the consumption of trans fattyacid and fasting lipid profile & body mass index (BMI) in pat

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Jannah, Nurul, and Yuniar La Daiba. "Analisis Perbandingan Kualitas Minyak Goreng Berdasarkan Parameter Asam Lemak Bebas." Indonesian Journal of Pharmacy and Natural Product 7, no. 01 (2024): 16–21. http://dx.doi.org/10.35473/ijpnp.v7i01.2655.

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Palm cooking oil is a basic need for people in Indonesia. Heating the palm cooking oil for a long time can decreased the quality of the oil, one of them is free fatty acid parameter. This study aims to determine the free fatty acids in samples of new cooking oil and cooking oil after used. Analysis of oil quality was observed based on organoleptic and free fatty acid (FFA) parameters. The FFA value in cooking oil was carried out using the titration method, while organolepic was obtained by sensory observation. The samples were new cooking oil (A), cooking oil used twice ( B) and cooking oil us

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Alademeyin, JO, and JO Arawande. "Physicochemical properties and fatty acid composition of crude and processed Adenopus breviflorus Benth seed oil." Bangladesh Journal of Scientific and Industrial Research 51, no. 3 (2016): 159–66. http://dx.doi.org/10.3329/bjsir.v51i3.29410.

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Crude oil was extracted from Adenopus breviflorusbenthseeds using n-hexane and the extracted oil was degummed, neutralized and bleached. Oil sample at each stage was assessed for physicochemical parameters and fatty acid composition. The oil yield was 54.35± 0.120%. The specific gravity (at 25oC) of the oil was 0.901±0.001 and the refractive index (at 25oC) was 1.472±0.012. Processing of the crude oil resulted in progressive decrease in turbidity, colour, free fatty acid, acid value, peroxide value and saponification value. There was increase in smoke point (202.00±0.10 to 239.00±0.30oC), flas

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Alademeyin, Jacob Olabode, and Jacob Olalekan Arawande. "Effect of Processing on Physicochemical Properties and Fatty Acid Composition of Fluted Pumpkin (Telfairia occidentalis) Seed Oil." Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences 59, no. 2 (2016): 83–89. http://dx.doi.org/10.52763/pjsir.phys.sci.59.2.2016.83.89.

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This paper reports the physicochemical properties and fatty acid composition of the seed oil extracted from fluted pumpkin (Telfairia occidentalis). The extracted oil was degummed, neutralised and bleached. The oil yield was 42.26±0.20%. The specific gravity (at 25 °C) of the oil was 0.923±0.003 and the refractive index (at 25 °C) was 1.475±0.002. Processing of the crude oil resulted in progressive decrease in turbidity, colour, free fatty acid, acid value, peroxide value and saponification value. However, there was increase in smoke point (243.00±0.03 to 253.00±0.03 °C), flash point (285.00±1

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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 (2019): 800–806. http://dx.doi.org/10.12944/crnfsj.7.3.19.

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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 a

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Ani, Onuabuchi Nnenna, Cosmas Ezekaibeya Achikanu, and Kingsley Kelechi Asogwa. "Physicochemical Characterization and Fatty Acid Profile of seed oil of Cucumis metuliferus." International Journal of Research and Innovation in Applied Science VIII, no. XII (2023): 31–37. http://dx.doi.org/10.51584/ijrias.2023.81204.

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Cucumis metuliferus also called horned melon is a plant in the family of Cucurbitacea and is believed to have therapeutic uses. The seed oil of Cucumis metuliferus was analyzed for its physico-chemical properties using standard biochemical methods and fatty acid profile was analyzed using Gas chromatography-mass spectrometer. From the result, the oil has a light yellow colour, specific gravity of 0.81 ± 0.02, refractive index of 1.27 ± 0.10, acid value of 24.08 ± 2.38mgKOH/g, saponification value of 100.95 ± 3.91mgKOH/g, ester value of 76.87 ± 1.53mgKOH/g, iodine value of 29.29 ± 1.00 gI2/100g

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Azuaga TI, Azuaga IC, Okpaegbe UC, Ibrahim AI, and Manasseh CK. "Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria." International Journal of Science and Research Archive 4, no. 1 (2021): 059–66. http://dx.doi.org/10.30574/ijsra.2021.4.1.0174.

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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

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Musa, Weny J. A., Nurhayati Bialangi, Diky Kurniawan, et al. "Methanol extract from kesambi (Schleichera oleosa (L.) oken) stem bark as a natural antioxidant to increase crude palm oil (CPO) quality." Jurnal Pendidikan Kimia 13, no. 3 (2021): 193–201. http://dx.doi.org/10.24114/jpkim.v13i3.29018.

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The content of active compounds in methanol extract of kesambi stem bark (Scheleicera oleosa) is known to have good antioxidant activity. Methanol extract of kesambi stem bark contain flavonoid and fenolic compounds. The purpose of this study was to evaluate the methanol extract of kesambi in inhibiting the oxidation of crude palm oil (CPO). In this study, the extraction of kesambi stem bark was carried out with methanol solvent. Antioxidant activity test of methanol extract of kesambi using the DPPH method. The parameters observed were free fatty acids (FFA) values, acids value, and DOBI (Det

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Indahsari, Lilin Eka Nur, and Ayu Novita Ramadhani. "QUALITY OF VIRGIN COCONUT OIL PRODUCTION USING PINEAPPLE FLESH AND SKIN BASED ON CHEMICAL PARAMETERS." Berkala Penelitian Hayati 30, no. 2 (2024): 1–4. http://dx.doi.org/10.23869/bphjbr.30.2.20246.

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This research aims to describe the quality of VCO made using pineapple skin and flesh based on chemical parameters. The chemical parameters examined in this research are free fatty acid (FFA) content, 10 types of fatty acids, peroxide value, and heavy metal contamination consisting of iron (Fe), Cadmium (Cd), Copper (Cu), and Lead. (Pb). The results of measuring several parameters are then compared with the quality of VCO based on Indonesian National Standards (SNI). The measurement results show that the free fatty acid content in VCO pineapple flesh is 0.55% and pineapple skin is 1.37%. Meanw

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Wei, Lu, Cheng Yang, Jerome Jeyakumar John Martin, et al. "Metabonomics and Transcriptomic Analysis of Free Fatty Acid Synthesis in Seedless and Tenera Oil Palm." International Journal of Molecular Sciences 25, no. 3 (2024): 1686. http://dx.doi.org/10.3390/ijms25031686.

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Oil palm, a tropical woody oil crop, is widely used in food, cosmetics, and pharmaceuticals due to its high production efficiency and economic value. Palm oil is rich in free fatty acids, polyphenols, vitamin E, and other nutrients, which are beneficial for human health when consumed appropriately. Therefore, investigating the dynamic changes in free fatty acid content at different stages of development and hypothesizing the influence of regulatory genes on free fatty acid metabolism is crucial for improving palm oil quality and accelerating industry growth. LC-MS/MS is used to analyze the com

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Okeke, A. U. G., O. N. Ezetoha, and C. O. Ifekandu. "PRODUCTION AND CHARACTERISATION OF BIODIESEL FROM CASTOR OIL." AnachemJournal 15, no. 1 (2024): 168–75. https://doi.org/10.5281/zenodo.14571515.

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This study produced and characterized biodiesel from Castor seed oil by acid-catalyzed transesterification reaction. Castor oil was extracted from Castor seed purchased from the Eke Ekwulobia market by solvent extraction method using n-hexane as extracting solvent. The extracted oil was characterized to determine acid value0.6mg/g, iodine value 76.2mg/g, saponification value 179.52mg/g, specific gravity 0.92, free fatty acid 1.68%, and percentage oil yield 33.30%. It was found that castor seed oil could be used directly in biodiesel production because of its low free fatty acid content. Furthe

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Sinurat, Dian I., and Ramlan Silaban. "Analysis of the Quality of Used Cooking Oil Used in Frying Chicken." Indonesian Journal of Chemical Science and Technology (IJCST) 4, no. 1 (2021): 21. http://dx.doi.org/10.24114/ijcst.v4i1.23091.

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This study aims to determine the quality of oil quality that is used repeatedly by frying chicken with the SNI. Bulk oil is used for frying the chicken with 11 frying repetitions. Repetition of oil before frying, repeat 1 time frying up to 10 frying times. Then the oil is tested for water content, Free Fatty Acid (FFA), peroxide value and iodine value. From this study, the quality of cooking oil was obtained for the range of: water content 0.03- 1.04%(w/w), Free Fatty Acids (FFA) 0.39-1.01%(w/w), peroxide value 5,99-18,465 mekO2/kg, iodine value 3.255-3.55 gI2/100g oil. Based on the various te

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Fitriani, Fitriani. "PEMURNIAN MINYAK GORENG BEKAS MENGGUNAKAN ADSORBEN BIJI ALPUKAT TERAKTIVASI." Jurnal Pendidikan Matematika dan IPA 9, no. 2 (2018): 65. http://dx.doi.org/10.26418/jpmipa.v9i2.26770.

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Abstract This research had been conducted in the use of avocado seed powder (Persea americana Mill) as an adsorbent to reduce peroxide and free fatty acids of the used cooking oil. The aim of this research was to determine the best activator of avocado seed powder as an adsorbent to reduce peroxide and free fatty acids of the used cooking oil. This research used the variation of activators, consist of hydrochloric acid (HCl), citric acid (C6H8O7), sodium chloride (NaCl) and sodium hydrogen phosphate (Na2HPO4) solutions. The result showed that the best activator of avocado seed powder by HCl wh

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Berezin, O. Yu, Ya I. Tur'yan, I. Kuselman, and A. Shenhar. "Rapid and complete extraction of free fatty acids from oilseeds for acid value determination." Journal of the American Oil Chemists’ Society 73, no. 12 (1996): 1707–11. http://dx.doi.org/10.1007/bf02517976.

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Adewuyi, Adewale, Paul O. Awolade, and Rotimi Ayodele Oderinde. "Hura crepitans Seed Oil: An Alternative Feedstock for Biodiesel Production." Journal of Fuels 2014 (August 10, 2014): 1–8. http://dx.doi.org/10.1155/2014/464590.

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Oil was extracted from the seed of Hura crepitans using hexane in a soxhlet extractor and analyzed for iodine value, saponification value and free fatty acid content. The dominant fatty acid in the oil was C18:2 (52.8±0.10%) while the iodine value was 120.10±0.70 g iodine/100 g. Biodiesel was produced from the oil using a two-step reaction system involving a first step of pretreatment via esterification reaction and a second step via transesterification reaction. The pretreatment step showed that free fatty acid in Hura crepitans seed oil can be reduced in a one-step pretreatment of esterifica

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Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.

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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of f

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N. N.*, Gambo, Ibejekwe, S. J., and Ayuba S. D. "Antibacterial, Compositional and Physicochemical Properties of Guizotia Scabra (Vis.) Chiov. Seed Oil Found on Jos-Plateau-Nigeria." Noble International Journal of Scientific Research, no. 51 (April 21, 2021): 5–9. http://dx.doi.org/10.51550/nijsr.51.5.9.

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The oil extract of G. scabra seeds was analyzed for its antibacterial, chemical and physical properties. Physical and chemical properties analyzed included moisture content (0.91%), acid value (13.65%), iodine value (132.27), peroxide value (18.58), saponification value (191.03), free fatty acids (6.86%) and density (0.87g/cm3). The oil was found to inhibit the growth of Staphylococcus aureus (SA), Escherichia coli (EC) and Salmonella typhi (ST) at an MIC of 50%. However, there was no effect on Shigella sonnei (SS). The fatty acid composition of the extracted oil was revealed using the Gas chr

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Mota, Danyelle Andrade, Laiza Canielas Krause, and Cleide Mara Faria Soares. "Fatty acid production from coffee waste." INFORM International News on Fats, Oils, and Related Materials 32, no. 10 (2021): 24–27. http://dx.doi.org/10.21748/inform.11.2021.24.

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The valorization of coffee processing waste by producing products with high added value is a promising approach toward a circular bioeconomy. Crude coffee silverskin oil can be directly used in enzymatic hydrolysis catalyzed by non-specific lipases or sn-1,3 regioselective lipases. Converting coffee silverskin oil into free fatty acids or enriched polyunsaturated fatty acids in the form of acylglycerols with promoting properties can reduce the environmental impact and increase the profitability of the coffee industry.

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AMIN, AMIZA MAT, NUR IZZATI MAT ROSDI, NOR HAYATI IBRAHIM, and TENGKU ROZAINA TENGKU MOHAMAD. "EFFECT OF HEAT PRETREATMENTS ON CHEMICAL AND ANTIOXIDANT PROPERTIES OF MELON MANIS TERENGGANU (Cucumis melo var. Inodorus cv. Manis Terengganu 1) SEED OIL." Malaysian Applied Biology 49, no. 1 (2020): 105–14. http://dx.doi.org/10.55230/mabjournal.v49i1.1661.

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The main objective of this study was to determine effect of different heat pretreatments on chemical and antioxidant properties of Melon Manis Terengganu (MMT) seed oil. The seeds were treated with four different heat pretreatment which were untreated (control), roasting, steaming and microwaving. Then the MMT seed oil was extracted from each treated seed using conventional extraction method. The chemical tests determined on the MMT seed oil were free fatty acid (FFA), iodine value (IV), saponification value and fatty acid composition. The antioxidant properties for MMT seed oil evaluated was

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Bai, S. H., T. Nevenimo, G. Hannet, et al. "Freezing, roasting and salt dipping impacts on peroxide value, free fatty acid and fatty acid concentrations of nut kernels." Acta Horticulturae, no. 1256 (October 2019): 71–76. http://dx.doi.org/10.17660/actahortic.2019.1256.11.

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Донская, Галина Андреевна, Виктор Михайлович Дрожжин, and Екатерина Ивановна Добриян. "Free fatty acids as estimates for drinking milk." Food processing industry, no. 8 (August 5, 2021): 54–57. http://dx.doi.org/10.52653/ppi.2021.8.8.014.

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Цель работы - исследовать влияние теплового воздействия на содержание свободных жирных кислот в молоке. Задачи исследования - определить содержание свободных жирных кислот в молоке: сыром, термизированном, пастеризованном, ультрапастеризованном. Показано влияние технологических факторов, в том числе условия транспортирования, на состояние жира в молоке. Установлено, что при имитации транспортирования термизированного молока (65 °С, 30 сек) в течение 4-7 ч происходят значительные изменения жирнокислотного состава относительно сырого молока. Многократно снижаются массовые доли докозогексаеновой,

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Nwabunma C. Asouzu, Okide Afoma Ifunanya, Patrick M. Aja, et al. "Physicochemical and Fat-Soluble Vitamins Constituents of Fresh and Reused Vegetable Oil from Abakaliki Metropolis, Ebonyi State." Jurnal Multidisiplin Madani 3, no. 9 (2023): 1986–98. http://dx.doi.org/10.55927/mudima.v3i9.5611.

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This research work was designed to evaluate the physicochemical and fat-soluble vitamins constituents of fresh and reused vegetable oils from fast food vendors in Abakaliki Metropolis. The physicochemical constituents such as peroxide value, saponification value, iodine value, acid value, free fatty acid value and fat-soluble vitamins like retinol, tocopherol and phytonadione were determined by standard laboratory procedures. The results of physicochemical constituents of reused vegetable oil showed increased acid value, free fatty acid, peroxide value and saponification value in reused vegeta

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Akusu, P. O., O. T. Ogunmodede, E. Erhuen, and G. T. Buluku. "Investigating the Effect of Cashew Nut Oil (Anacardium occidentale) Biodiesel on Corrosion of Metals." Asian Journal of Applied Chemistry Research 14, no. 3 (2023): 48–57. http://dx.doi.org/10.9734/ajacr/2023/v14i3270.

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The transition from fossil fuel to clean and renewable fuel is a burning issue in the global space as at present. In addition to other source of energy, renewable liquid fuels such as biodiesel are providing solution to this surging global need. Just like fossil fuels, these renewable fuels come with their own challenges of which corrosion is prime. In this study the corrosion behaviour of metals in cashew nut oil biodiesel was conducted. Oil extracted from Cashew nuts was characterized for acid value free fatty acid and fatty acid profile. The oil was further trans esterified into biodiesel a

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I., Okonkwo S., and Okafor E. C. "Determination of the Proximate Composition, Physicochemical Analysis and Characterization of Fatty Acid on the Seed and Oil of Gossypium Hirsutum." International Journal of Chemistry 8, no. 3 (2016): 57. http://dx.doi.org/10.5539/ijc.v8n3p57.

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<p>The proximate composition, physicochemical analysis and characterization of <em>gossypium hirsutum</em> seed and its oil was carried out. The parameters that were studied in proximate analysis include (percentage) % moisture, % crude protein, % crude fiber, % ash content, % lipid. The total % carbohydrate content of the seed was 30.49<span style="text-decoration: underline;">+</span>0.4 and the estimated % energy value was 435.58. The chemical parameters analyzed on the oil include iodine value, saponification value, free fatty acid (FFA) value and % volatile m

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