DOCSLIB.ORG

Impact of Dietary Fat Intake on Carcass Iodine Value and Pork Fat Quality Trey Allen Kellner Iowa State University

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Impact of Dietary Fat Intake on Carcass Iodine Value and Pork Fat Quality Trey Allen Kellner Iowa State University View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital Repository @ Iowa State University Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2014 Impact of dietary fat intake on carcass iodine value and pork fat quality Trey Allen Kellner Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Agriculture Commons, Animal Sciences Commons, Food Science Commons, and the Human and Clinical Nutrition Commons Recommended Citation Kellner, Trey Allen, "Impact of dietary fat intake on carcass iodine value and pork fat quality" (2014). Graduate Theses and Dissertations. 13832. https://lib.dr.iastate.edu/etd/13832 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Impact of dietary fat intake on carcass iodine value and pork fat quality by Trey A. Kellner A Thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTERS OF SCIENCE Major: Animal Science Program of Study Committee: John F. Patience, Major Professor Kenneth J. Prusa Michael E. Spurlock Iowa State University Ames, Iowa 2014 Copyright © Trey A. Kellner, 2014. All rights reserved. ii DEDICATION To my mother and father, without giving me years of guidance and support, I would be unable to have the opportunity to publish these findings. Words cannot justify how grateful and appreciative of my upbringing I am. To my fiancée, thanks for your daily motivation and support, you truly are my balance in life. iii TABLE OF CONTENTS Page LIST OF FIGURES ................................................................................................... iv LIST OF TABLES ..................................................................................................... v ACKNOWLEDGEMENTS ....................................................................................... vii ABSTRACT………………………………. .............................................................. viii CHAPTER 1 LITERATURE REVIEW ............................................................... 1 Introduction .......................................................................................................... 1 Dietary fat metabolism ......................................................................................... 2 De novo lipogenesis ............................................................................................. 7 Lipolysis ............................................................................................................... 11 Previous research on pork fat composition .......................................................... 13 CHAPTER 2 IMPACT OF DIETARY FAT SOURCE AND CONCENTRATION, AND DAILY FATTY ACID INTAKE, ON THE COMPOSTION OF CARCASS FAT AND IODINE VALUE SAMPLED IN THREE REGIONS OF THE PORK CARCASS .............................. 19 Abstract ................................................................................................................ 19 Introduction .......................................................................................................... 20 Materials and methods ......................................................................................... 21 Results .................................................................................................................. 26 Discussion ............................................................................................................ 31 CHAPTER 3 THE IMPACT OF DIETARY FAT WITHDRAWAL ON CARCASS IODINE VALUE, BELLY CHARACTERISTICS, AND CHANGES IN BODY FAT OVER TIME ................................................................ 54 Abstract ................................................................................................................ 54 Introduction .......................................................................................................... 55 Materials and methods ......................................................................................... 56 Results .................................................................................................................. 61 Discussion ............................................................................................................ 64 CHAPTER 4 SUMMARY AND CONCLUSIONS ............................................. 78 LITERATURE CITED .............................................................................................. 80 iv LIST OF FIGURES Page Figure 2.1 Carcass iodine value averaged across three sample sites affected by linoleic acid (18:2) intake ............................................. 46 Figure 2.2 Carcass iodine value averaged across three sample sites affected by linolenic acid (18:3) intake ........................................... 47 Figure 2.3 Carcass iodine value averaged across three sample sites affected by palmitic acid (16:0) intake ............................................ 48 Figure 2.4 Carcass iodine value averaged across three sample sites affected by stearic acid (18:0) intake ............................................... 49 Figure 2.5 Carcass iodine value averaged across three sample sites affected by oleic acid (18:1) intake .................................................. 50 Figure 2.6 Carcass iodine value averaged across three sample sites affected by iodine value product (IVP) intake ................................. 51 Figure 2.7 Carcass iodine value (IV) averaged across three sample sites affected by iodine value product (IVP) ............................................ 52 Figure 2.8 Carcass iodine value (IV) averaged across three sample sites affected by treatment means of linoleic acid (18:2) intake .............. 53 v LIST OF TABLES Page Table 2.1 Ingredient composition (as-fed basis) of the experimental diets d 0 to 27 ............................................................. 36 Table 2.2 Ingredient composition (as-fed basis) of the experimental diets d 27 to 55 ........................................................... 37 Table 2.3 Effects of dietary fat source and inclusion level on growth performance and fatty acid intake ................................................. 38 Table 2.4 Effects of dietary treatment on energy intake and apparent total track digestibility of energy and dry matter ....................................... 39 Table 2.5 Effects of dietary treatment fat source and inclusion level on carcass iodine value via titration ........................................................... 40 Table 2.6 Effects of dietary fat source and inclusion level on iodine value via titration by sample site ............................................................... 41 Table 2.7 Effects of dietary fat source and inclusion level on carcass fatty acid profile measured at the jowl ....................................................... 42 Table 2.8 Effects of dietary fat source and inclusion level on belly weight, depth, and firmness .............................................................. 43 Table 2.9 Effects of dietary fat source and inclusion level on hot carcass weight and loin muscle depth .................................................. 44 Table 2.10 Effects of dietary fat source and inclusion level on back fat and fat free lean % ...................................................................... 45 Table 3.1 Ingredient composition (as-fed basis) of the experimental diets ............... 68 Table 3.2 Effects of dietary fat withdrawal and dietary fat unsaturation load on growth performance ................................................. 69 Table 3.3 Effects of dietary fat withdrawal and dietary fat unsaturation load on fatty acid intake ............................................................................. 70 Table 3.4 Effects of dietary fat withdrawal and dietary fat unsaturation load on fatty acid composition ................................................................... 71 vi Table 3.5 Effects of gender on fatty acid composition .............................................. 73 Table 3.6 Effects of dietary fat withdrawal and dietary fat unsaturation load on calculated iodine value .................................................................. 74 Table 3.7 Effects of dietary fat withdrawal and dietary fat unsaturation load on carcass IV measured via direct titration ........................................ 75 Table 3.8 Effects of dietary fat withdrawal and dietary fat unsaturation load on carcass fat and belly characteristics .............................................. 76 Table 3.9 Effects of dietary fat withdrawal and dietary fat unsaturation load on carcass characteristics ................................................................... 77 vii ACKNOWLEDGEMENTS I would like to thank John my committee chair and major professor for allowing me this life changing experience and the privilege to submit this work. Your wisdom and mentoring has and will continue to shape my future impact on my career and industry. Additionally, I would like to thank my committee members, Ken, Mike, and Tim, for their teaching and support throughout the course of this research. Next, I would also like to thank the
Load more

Recommended publications
  • AN-Iodine-Value.Pdf
    MANTECH INC. 160 Southgate Drive, Unit 2 Guelph, Ontario, Canada N1G 4P5 P: (519) 763-4245 www.mantech-inc.com Iodine Value Introduction: Iodine value refers to the percentage of iodine absorbed by a substance such as a fat or oil 1. It is an indication of a fat’s potential to be oxidized as it measures the reaction of iodine with the double bonds of unsaturated fatty acids 2. Since fats with a greater number of double bonds provide more sites for oxidation, the iodine value of a fat helps predict fat stability 2. Normally, iodine is absorbed quite slowly but this method makes use of Wijs, which is a stable solution consisting of iodine monochloride (ICl) in acetic acid that reduces absorption time to approximately half an hour. The iodine monochloride halogenates the double bonds in the fat, and the residual ICl is reduced to free iodine in the presence of potassium iodide (KI) 3. The free iodine can then be titrated with sodium thiosulfate. The reaction is as follows: ICl + H2O → HIO + HCl residual iodine water hypoiodus hydrochloric monochloride acid acid - + HIO + I + H → H 2O + I 2 hypoiodus iodide water iodine acid 2- - 2- I2 + 2S 2O3 → 2I + S 4O6 iodine thiosulfate iodide tetrathionate This document will show that the PC-Titrate automated titration system is capable of accurately and precisely measuring the % Iodine in various fatty samples. Please contact your local Man-Tech sales representative to find out how this method can work for you. Conforms To: AOAC Official Method 993.2, AOCS Tg 1a-64, ASTM method D1959-97 Sample: Fats and Oils Concentration Range: Tested between 0.02 and 15% Apparatus: 1.
    [Show full text]
  • Journal of Food Science and Technology 1978 Volume.15 No.3
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF FOOD SCIENTISTS & TECHNOLOGISTS, INDIA VOL 15 NO. 3 MAY-JUNE 1978 ASSOCIATION OF FOOD SCIENTISTS AND TECHNOLOGISTS (INDIA) The Association is a professional and educational organization of Food Scientists and Technologists AFFILIATED TO THE INSTITUTE OF FOOD TECHNOLOGISTS, USA Objects: 1. To stimulate research on various aspects of Food Science and Technology. 2. To provide a forum for the exchange, discussion and dissemination of current developments in the field of Food Science and Technology. 3. To promote the profession of Food Science and Technology. The ultimate object is to serve humanity through better food. Major Activities: 1. Publication of Journal of Food Science and Technology—bi-monthly. 2. Arranging lectures and seminars for the benefit of members. 3. Holding symposia on different aspects of Food Science and Technology. Membership : Membership is open to graduates and diploma holders in Food Science and Technology, and to those engaged in the profession. All the members will receive the Journal published by the Association. Regional branches of the Association have been established in Eastern, Northern, Central and Western zones of India. Membership Subscription Annual Journal Subscription Life Membership Rs 250 Inland Rs 80 Corporate Members Foreign: (for firms, etc.) (per year) Rs 250 Surface Mail $ 20 Members 55 Rs 15 Air Mail $ 28 Associate Members (for students, etc.) 55 Rs 10 Admission 55 Re 1 For membership a.id other particulars kindly address The Honorary Executive Secretary Association of Food Scientists and Technologists, India Central Food Technological Research Institute. Mysore-13, India Editor JOURNAL OF FOOD SCIENCE D.
    [Show full text]
  • Rapid Method for Determination of Iodine Numbers of Vegetable Oils
    Western Michigan University ScholarWorks at WMU Master's Theses Graduate College 12-1996 Rapid Method for Determination of Iodine Numbers of Vegetable Oils Ondrej Hendl Follow this and additional works at: https://scholarworks.wmich.edu/masters_theses Part of the Chemistry Commons Recommended Citation Hendl, Ondrej, "Rapid Method for Determination of Iodine Numbers of Vegetable Oils" (1996). Master's Theses. 4354. https://scholarworks.wmich.edu/masters_theses/4354 This Masters Thesis-Open Access is brought to you for free and open access by the Graduate College at ScholarWorks at WMU. It has been accepted for inclusion in Master's Theses by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. RAPID MEfHODFOR DEfERMINATIONOF IODINE NUMBERS OF VEGEf ABLE OILS by Ondrej Hendl A Thesis Submitted to the Faculty of The Graduate College in partial fulfillment of t1 requirements for the Degree of Master of Arts Departmentof Chemistry Western Michigan University Kalamazoo,Michigan December 1996 Copyright by Ondrej Hendl 1996 ACKNOWLEDGMENTS The author wishes to express his gratitude to the Chemistry Department of Western Michigan University for pro\·iding the instrumentation, chemical supplies and financial assistance to accomplish this research. The assistance and moral support given by Dr. Michael E. McCarville is gratefully acknowledged. The author would also like to thank all the faculty, graduate students and other staff members of the Chemistry Department for their assistance and encouragement. Thanks are given to Dr. James A. Howell for his support, patience and time throughout the years of my research. I thank my mother and finally my wife, Simona, for her continuing supply of encouragement and love.
    [Show full text]
  • Technical Data Sheet of Dehydrated Castor
    DEHYDRATED CASTOR OIL DCO Specifications Value Density at 25 ºC g/cm 3 0,926 – 0,937 Viscosity at 25 ºC cp 150 – 250 Aci d value mg KOH/g ≤ 5 Technical Data Sheet Refractive index 25 ºC 1,4805 – 1,4825 Iodine value (Hanus) 125 – 140 November 2020 Vapour pressure Pa at 20 ºC 0,0000743 Gardner colour 4 – 6 Flash point ºC at 99,62 kPa ≤ 315 Fatty acids composition (%) Pour point ºC -34 Saponification value 180 – 195 Palmitic acid 1 – 3 Solubility in water mg/L 20 ºC <5,8 Stearic acid 1 – 3 Appearance at 20 ºC Clear liquid C18: 1 Oleic acid 2 – 8 Average molecular weight 875 C18: 2 Linoleic acid 52 – 56 CAS number 64147 - 40 -6 C18: 2 Conjugated Linoleic acid 30 – 33 EINECS number 264 -705-7 CN code 15.15.30.90 Description Legislation DCO is a UVCB substance with a complex DCO is a product that can be in contact with combination of glycerides (mono, di and tri) and food, in accordance with Regulation 10/2011 adducts of glycerides and fatty acids. with number MCA 712 and reference number 42960, it can use like additive. Function DCO is characterized by its high iodine index, It fulfils FDA Regulation nº 175.300 (coating), due to the existing conjugation, since a new 178.3570 (lubricant),181.26 (drying). double bond is formed, therefore is a very drying oil. Reach Register number 01-2119978245-28-0004 Properties DCO does not have Linolenic acid in their Application composition. For this reason, prevents the DCO can be used as drying oil for surface possibility of yellowing.
    [Show full text]
  • Characteristics, Composition and Oxidative Stability of Lannea Microcarpa Seed and Seed Oil
    Molecules 2014, 19, 2684-2693; doi:10.3390/molecules19022684 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Article Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil Patrice Bazongo 1, Imaël Henri Nestor Bassolé 1,*, Søren Nielsen 2, Adama Hilou 3, Mamoudou Hama Dicko 1 and Vijai K. S. Shukla 2 1 Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso; E-Mails: [email protected] (P.B.); [email protected] (M.H.D.) 2 International Food Science Centre (IFSC A/S), Sønderskovvej, Lystrup 7 DK-8520, Denmark; E-Mails: [email protected] (S.N.); [email protected] (V.K.S.S.) 3 Laboratoire de Biochimie et Chimie Appliquées (LABIOCA), UFR/SVT, Université de Ouagadougou, Ouagadougou 09 09 BP 848, Burkina Faso; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +226-7812-5004. Received: 13 November 2013; in revised form: 6 December 2013 / Accepted: 9 December 2013 / Published: 24 February 2014 Abstract: The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h.
    [Show full text]
  • Physicochemical Properties of Cocoa Butter Replacers from Supercritical Carbon Dioxide Extracted Mango Seed Fat and Palm Oil Mid-Fraction Blends
    International Food Research Journal 25(1): 143 - 149 (February 2018) Journal homepage: http://www.ifrj.upm.edu.my Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends 1,2*Jahurul, M.H.A., 3Zaidul, I.S.M., 4Sahena, F., 1Sharifudin, M.S., 5Norulaini, N.N., 6Md. Eaqub Ali, 1Hasmadi, M., 7Ghafoor, K., 2,8Wahidu Zzaman and 2Omar, A.K.M. 1Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia 2School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia 3Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia 4Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang, Malaysia 5School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia 6Nanotechnology and Catalysis Research centre (NANOCAT), University of Malay, Kuala Lumpur 50603, Malaysia 7Department of Food Science and Nutrition, PO Box 2460, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451, Saudi Arabia 8Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh Article history Abstract Received: 21 November 2016 Supercritical carbon dioxide (scCO2) extracted mango seed fat (MSF) was blended with palm Received in revised form: oil mid-fraction (POMF) to obtain cocoa butter
    [Show full text]
  • Quantification of Rice Bran Oil in Oil Blends
    GRASAS Y ACEITES, 63 (1), ENERO-MARZO, 53-60, 2012, ISSN: 0017-3495 DOI: 10.3989/gya.033311 Quantification of rice bran oil in oil blends By R. Mishra*, H.K. Sharma and G. Sengar Food Engineering and Technology Department. Sant Longowal Institute of Engineering & Technology (Deemed to be University) Longowal – 148 106. Sangrur (PUNJAB). INDIA *Corresponding author: [email protected] RESUMEN ultrasonic velocity and methods based on physico-chemical parameters. The physicochemical parameters such as Cuantificación de aceite de salvado de arroz en mez- ultrasonic velocity, relative association and acoustic clas de aceites. impedance at 2 MHz, iodine value, palmitic acid content and oryzanol content reflected significant changes with Se analizaron diversos parámetros físico-químicos pa- increased proportions of PRBO in the blended oils. These ra la evaluación de mezclas de aceites en diferentes pro- parameters were selected as dependent parameters and % porciones que incluyen: aceite de salvado de arroz físíca- PRBO proportion was selected as independent parameters. mente refinado (PRBO): aceite de girasol (SNF) y las The study revealed that regression equations based on mezclas PRBO: aceite de cártamo (SAF) en diferentes pro- the oryzanol content, palmitic acid composition, ultrasonic porciones. La cuantificación de la presencia del aceite de velocity, relative association, acoustic impedance, and salvado de arroz en las mezclas se llevó a cabo por dife- iodine value can be used for the quantification of rice bran rentes métodos, como cromatografía de gases (GC), cro- oil in blended oils. The rice bran oil can easily be quantified matografía líquida (HPLC), ultrasonidos y métodos basa- in the blended oils based on the oryzanol content by HPLC dos en otros parámetros físico-químicos.
    [Show full text]
  • Influence of Animal Type and Pedigrees on Physicochemical Properties of Fat Extracted from Meats
    INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 3, ISSUE 7, JULY 2014 ISSN 2277-8616 Influence Of Animal Type And Pedigrees On Physicochemical Properties Of Fat Extracted From Meats Khadir E. Khadir, Omer M. Izzeldin, Gaafar A. Nugdallah, Mohammed Abdalbasit A. Gasmalla, Azhari A. Mohammed Nour, Amir M. M. Bushara ABSTRACT: In this study used five pedigrees from animals, actually two kind from each pedigree or genus (Kabashi and Hamari from Sheep, Baggara and Nilotic from Beef, Anafi and Hawari fom Camels, Ross and Hubbard from Chicken, Synodoutis. (Garqur or Galabeya.) and Bagrus. (Bayad or Kabarus.) from Fish), where taken comprehend samples from animals meat, then extracted the fat from it and analyzed the physiochemical of fats. The result showed that the physical characteristics values for animal fats was a significant difference (P≤ 0.05) between most samples, when melting point (Co) was determinated the higher value of melting point (50.20) recorded by Gargur and the lower value recorded by Bagara (34 C⁰ ), in density(g/Cm3) the higher value of density (1.421) recorded by Kabashi sheep and the lower value recorded by Ross chicken (0.960), in the refractive index (o) the higher value of it recorded by bayad fish (1.465) but the lower value recorded by Baggara beef (1.453), in the viscosity (CPs) the higher value recorded by Baggara beef (28.4), lower value recorded by Anafi camel (23.6), in fats colour (0) analysis Anafi camel recorded higher value in blue colour (0.200) and lower value was zerro (0.00) recorded by Ross chicken, in yellow colour nilotic beef was recorded higher value (50.5), lower value recorded by Ross chicken and Hummary sheep (20.7), but in red colour Garqur fish recorded higher value (8.6) and nilotic beef recorded lower value (1.4).
    [Show full text]
  • The Use of Particular Natural Oils in Formulations
    Tony O’Lenick – Siltech LLC, US WAXES AND BUTTERS The use of particular natural oils in formulations ABSTRACT CH2-OH O CH2-OC(O)-R Natural oils have become a common additive to personal care products. They CH-OH +3 RC-OH CH-OC(O)-R + 3 H2O fit the definition of natural, sustainable and can be organic and even organic. CH OH CH -O-C(O)-R While these classifications are 2 2 sometimes unclear in meaning, the reason we formulate with a particular oil Glycerin Fatty acid Triglyceride Water is often just as obscure. Is it marketing, or carbon distribution or aesthetics or Figure 1: The reaction. perhaps a particular benefit rendered to the oil by a particular native material The selection of a particular natural oil in triglycerides. Fats have a titer point of (antioxidants)? This article will look at a personal care application depends upon over 40.5˚C, oils have a titer point of some of these properties. what the formulator wants to achieve with below 40.5˚C. Butters have a titer below the particular formulation. The simplest 40.5˚C but above 20˚C. Oils are liquid choice is when the choice is simply a at room temperature and we now use results in a very wide melting ‘range’ for marketing choice. The product profile this word to describe any compound these compounds. For this reason, titer may say that the product should contain that is a liquid and is insoluble in water. point is generally determined on fats, oils, a particular oil like olive oil or argan oil.
    [Show full text]
  • Summary of Chemical Analysis
    Summary of Chemical Analysis Analysis IOOC limit Average Effect Comments for EV Common Analysis Free fatty acidity 0.8% 0.192% a Quality A general measure of oil quality. Oils correctly processed 0.162% f Culinary quickly after picking from sound fruit will have low FFA. The higher the FFA > 0.5%, the higher the probability that the oil will have a taste defect. Oils with low FFA smoke at a higher temperature. FFA remains stable as the oil ages Polyphenol level n/a 260 ppm a# Style In general, the higher the polyphenol level the more bitter 195 ppm b# Culinary and/or pungent (robust) the oil. g# 240 ppm Shelf life Bitterness and pungency are primary determinants of the Health appropriateness of the oil in cooking. High polyphenol levels improve shelf life of the oil. Polyphenols are antioxidants, which are considered to be healthful. Declines with oil age. Peroxide Value 20 mEq /Kg 9 meq/kg d Shelf life Measurement of the active oxygen in the oil. f 6 meq/kg A high peroxide level in young oils suggests a short shelf life. PV is difficult to interpret in older oils as its value reduces as the active oxygen is used up and the oil goes rancid. PV can even reduce with oil age. © 2011 Richard Gawel Analysis IOOC limit Average Effect Comments for EV Fatty Acid Profile Major Monounsaturated Fatty Acids Oleic acid (C18:1) 55-83% 73.6% d Health The major fatty acid in olive oil Shelf life A high level of this monounsaturated fat considered healthful^ A high level of this fat favours a good shelf life Major Saturated fatty acids Stearic acid (C18:0) 0.5-5.0% 1.9% d Health The lower the level the better as this saturated fat is Shelf life considered to be poor for health.
    [Show full text]
  • Extraction and Characterization of Castor Seed Oil from Wild Ricinus Communis Linn 1 2 3 4 A.K
    International Journal of Science, Environment ISSN 2278-3687 (O) and Technology, Vol. 4, No 5, 2015, 1392 – 1404 2277-663X (P) EXTRACTION AND CHARACTERIZATION OF CASTOR SEED OIL FROM WILD RICINUS COMMUNIS LINN 1 2 3 4 A.K. Yusuf , P.A.P. Mamza , A.S. Ahmed and U. Agunwa 1Department of Basic and Applied Sciences, Hassan Usman Katsina Polytechnic, Katsina 2Department of Chemistry, Ahmadu Bello University, Zaria 3Department of Chemical Engineering, Ahmadu Bello University, Zaria 4National Research Institute for Chemical Technology (NARICT), Zaria E-mail: [email protected] Abstract: Castor oil was extracted by mechanical cold pressing (< 450C) of the seeds of wild castor plant (Ricinus communis L.) found in wet marginal lands of Katsina, Nigeria. Oil yield was 39.43%. The virgin oil (obtained as clear, viscous, pale-yellow liquid) was further purified by filtration through sintered glass (fine mesh screen). This was to eliminate any dust, gum, or other particulates present. Physicochemical characterization of the purified oil revealed low acid value (2.07), low iodine value (84.18), low peroxide value (38.00), but relatively high specific gravity (0.959), hydroxyl (163.64) and saponification (175.31) values. These values compare favourably with ASTM standards and general specifications for industrial grade castor oil (WHC, 2012), suggesting that the oil has good industrial potential. Fourier transform infra-red (FTIR) spectroscopic analysis has confirmed the presence of major functional groups in the oil, notably hydroxyl (3414.12cm-1), carbonyl (1739.85cm-1), olefinic (1659.80cm-1) and methylenic (2925.15cm-1). Determined fatty acid composition of the oil by gas chromatography-mass spectrometry (GC-MS) shows ricinoleic acid (74.10%) as the major constituent fatty acid.
    [Show full text]
  • Determination of Iodine Values Using 1,3-Dibromo-5,5-Dimethylhydantoin
    ORIGINAL ARTICLES Institut fu¨r Pharmazeutische Chemie der Philipps-Universita¨t, Marburg, Germany Determination of iodine values using 1,3-dibromo-5,5-dimethylhydantoin (DBH) and ethyl acetate as solvent Analytical methods with DBH in respect to environmental and economical concern, part 18* M. Hilp Received November 03, 2003, accepted November 13, 2003 Dr. Manfred Hilp, private address: Haselhecke 42, D-35041 Marburg, Germany [email protected] Pharmazie 59: 612–614 (2004) Iodine values (iodine numbers) of several fixed oils and lard can be determined in ethyl acetate, an easily biodegredable solvent, instead of chloroform according to PH. EUR. 2002. Iodine monobromide has been replaced by 1,3-dibromo-5,5-dimethylhydantoin (DBH) and potassium iodide (KI) and the reaction time was reduced to 5 min only. However, cod-liver oil and linseed oil require a reaction time of 30 min and a smaller weight of sample. Longer reaction times are also necessary for soya oil and wheat germ oil. Iodine values of linseed oil determined according to method A of PH. EUR. 2002, are dependent on the amount of sample, even in the range prescribed by the pharmacopoeia. 1. Introduction oils and fats using only ethyl acetate instead of chloro- form and without the employment of nonionogenic emul- The iodine value (iodine number) is characteristic for the sifiers. content of unsaturated fatty acids in fats, fixed oils, emul- sifiers and solubilizers (Hartke et al. 1999). Halogen (Hilp 2002a; Imming and Germershaus 2002) is added to the 2. Investigations, results, and discussion double bonds. After the addition of potassium iodide the As shown in the Table chloroform can be replaced by excess of the halogenating reagent reacts to iodine, which ethyl acetate analysing fixed oils, and lard.
    [Show full text]