Abstract: This study was aimed at analyzing the effects of packaging (MAP) and preservation conditions on the packaged fresh walnut kernel quality. The central composite plan was used for evaluating the effect of oxygen (0–10%), carbon dioxide (0-10%), and temperature (4-26 °C) on qualitative characteristics of walnut kernels. Also, the response level technique was used to find the optimal conditions for interactive effects of factors, as well as estimating the best conditions of process using least amount of testing. Measured qualitative parameters were: peroxide index, color, decreased weight, mould and yeast counting test, and sensory evaluation. The results showed that the defined model for peroxide index, color, weight loss, and sensory evaluation is significant (p < 0.001), so that increase of temperature causes the peroxide value, color variation, and weight loss to increase and it reduces the overall acceptability of walnut kernels. An increase in oxygen percentage caused the color variation level and peroxide value to increase and resulted in lower overall acceptability of the walnuts. An increase in CO2 percentage caused the peroxide value to decrease, but did not significantly affect other indices (p ≥ 0.05). Mould and yeast were not found in any samples. Optimal packaging conditions to achieve maximum quality of walnuts include: 1.46% oxygen, 10% carbon dioxide, and temperature of 4 °C.
Abstract: Feed oil samples which are used as mixed feed raw
material were taken from six different feed factories in March, May
and July. All factories make production in Konya, Turkey and all of
the samples were crude soybean oils. Physical and chemical analyses,
free radical scavenger effect, and total phenol content were
determined on these oil samples. Moisture (M) content was found
between 0.10-22.23%, saponification number (SF) was determined
143.13 to 167.93 KOH/kg, free fatty acidity (FFA) was varied 0.73 to
35.00%, peroxide value (PV) was found between 1.53 and 28.43
meq/kg, unsaponifiable matter (USM) was determined from 0.40 to
17.10%, viscosity (V) was found between 34.30 and 625.67 mPas,
sediment (S) amount was determined between 0.60-18.16%, free
radical scavenger effect (FRSE) was varied 20.7 to 43.04% inhibition
of the extract and total phenol (TPC) content was found between 1.20
and 2.69mg/L extract. Different results were found between months
and factories.
Abstract: Analysis of the properties of coconut (Cocos nucifera)
and its oil was evaluated in this work using standard analytical
techniques. The analyses carried out include proximate composition
of the fruit, extraction of oil from the fruit using different process
parameters and physicochemical analysis of the extracted oil. The
results showed the percentage (%) moisture, crude lipid, crude
protein, ash and carbohydrate content of the coconut as 7.59, 55.15,
5.65, 7.35 and 19.51 respectively. The oil from the coconut fruit was
odourless and yellowish liquid at room temperature (30oC). The
treatment combinations used (leaching time, leaching temperature
and solute: solvent ratio) showed significant differences (P
Abstract: The aim of the present study is to investigate the
potential use of the selected seed oils. The oil was extracted using
Soxhlet apparatus and the physicochemical characteristics of the oil
determined using standard methods. The following results were
obtained for the physicochemical parameters analysed: for Egusi seed
oil, Oil yield 53.20%, Saponification value 178.03±1.25 mgKOH/g,
Iodine value 49.10±0.32 g I2/100g, Acid value 4.30±0.86 mgKOH/g,
and Peroxide value 5.80±0.27 meq/kg were obtained. For Pawpaw
seed oil, Oil yield 40.10%, Saponification value 24.13±3.93
mgKOH/g, Iodine value 24.87±0.19 g I2/100g, Acid value 9.46±0.40
mgKOH/g, and Peroxide value 3.12±1.22 meq/kg were obtained. For
Sweet orange seed oil, Oil yield 43.10%, Saponification value
106.30±2.37 mgKOH/g, Iodine value 37.08±0.04 g I2/100g, Acid
value 7.59±0.77 mgKOH/g, and Peroxide value 2.21±0.46 meq/kg
were obtained. From the obtained values of the determined
parameters, the oils can be extracted from the three selected seeds in
commercial quantities and that the egusi and sweet orange seed oils
may be utilized in the industrial soap production.
Abstract: There are several means to measure the oxidation of edible oils, such as the acid value, the peroxide value, and the anisidine value. However, these means require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this report, an edible oil condition sensor was fabricated by using single-walled nanotubes (SWNT). In order to test the sensor, oxidized edible oils, each one at a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils and the resistance changes in the sensors were measured. It was found that the conductivity of the sensors decreased as the oxidation level of oil increased. This result suggests that a change of the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.
Abstract: Elateriospermum tapos seed (buah perah) is the one
of the rich sources of polyunsaturated fatty acids. It contains high
percentage of oleic acid which is the important component to develop
nervous system and also α-linolenic acid (ALA) which is the
precursor of omega-3 fatty acids series to synthesize
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
However, there is less study about this valuable oilseed and exploit
its potential. Therefore, this paper is to assess the comparison of
physico-chemical properties and fatty composition of perah oil to
palm oil and soybean oil. From the comparison, perah oil shows low
peroxide value means it has good oxidative stability and also high
iodine values shows that it can be used in paint industry. The study
shown that perah oil is comparable to palm oil and soybean oil, so it
has high potential to be exploited in the oleochemical,
pharmaceutical, cosmetics and paint industries.
Abstract: Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.