DOCSLIB.ORG

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production International Journal of Nutrition and Food Sciences 2017; 6(3): 122-128 http://www.sciencepublishinggroup.com/j/ijnfs doi: 10.11648/j.ijnfs.20170603.12 ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online) Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production Chibor Bariwere Samuel*, Kiin-Kabari David Barine, Eke-Ejiofor Joy Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria Email address: [email protected] (C. B. Samuel) *Corresponding author To cite this article: Chibor Bariwere Samuel, Kiin-Kabari David Barine, Eke-Ejiofor Joy. Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production. International Journal of Nutrition and Food Sciences. Vol. 6, No. 3, 2017, pp. 122-128. doi: 10.11648/j.ijnfs.20170603.12 Received: February 27, 2017; Accepted: March 11, 2017; Published: March 28, 2017 Abstract: Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Shea nut oil (Shea butter) gave 58.00% ether extract, 0.88% free fatty acids, 1.7mgKOH/g acid value, 1.03mEqO2/kg peroxide value, 70.00g/100g iodine value, 227.94mgKOH/g saponification value, 0.95% Unsaponifiable matter, and 226.17mgKOH/g ester value. Fluted pumpkin seed oil gave 52.60% ether extract, 0.71% free fatty acids, 1.41mgKOH/g acid value, 1.17mEqO2/kg peroxide value, 119.67g/100g iodine value, 179.04mgKOH/g saponification value, 0.57% Unsaponifiable matter, and 177.63mgKOH/g ester value. The iodine value of Shea butter and Telfairia seed oil were significantly (p<0.05) higher than that of the control which gave 57.33g/100g iodine value. Shea butter also gave 1.461 refractive index, 0.927g/ml density, 36.57°C slip melting point, 211.00°C smoke point, 83.92cSt kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave 1.463 refractive index, 0.903g/ml density, 18.60°C slip melting point, 244.50°C smoke point, 34.98cSt kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave 50.6% total saturated fatty acids, and 49.1% total unsaturated fatty acids, with stearic (45.8%) and oleic (42.5%) as the predominant saturated, and unsaturated fatty acids respectively. Fluted pumpkin seed oil gave 18.4% total saturated fatty acids, and 80.2% total unsaturated fatty acids, with palmitic (17.5%) and linoleic (62.4%) as the predominant saturated, and unsaturated fatty acids respectively. Shea butter, with a melting point of 36.57°C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of 119.33(g/100g) will provide healthy fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional properties of the end products. Keywords: Shea Butter, Fluted Pumpkin, Physicochemical, Fatty Acid Profile, Bakery Fat Niger, and further east into Sudan, Uganda and Ethiopia [4]. 1. Introduction Shea butter is solid at room temperature, edible and used in food Shea butter and Fluted Pumpkin seeds are good sources of preparation in Africa [5]. It is commonly used as a domestic fats and oil. Shea butter is obtained from the nuts of Shea tree frying and cooking oil, and in the industries for cosmetics and (Vitellaria paradoxa), which exist in the wild in most parts of medicinal purposes. There are no report of allergic reaction Africa [1]. It is a native of the dry Savanna belt of West Africa owing to consumption of Shea butter or its products [6]. [2], where it grows wild across a 5000km wide belt of Savanna Fluted pumpkin (Telfairia occidentalis Hook F) is a [3], inhabiting West African Countries of Senegal, Burkina Faso, tropical crop that belongs to the Cucurbitaceae family, known Cote d’Ivoire, Mali, Ghana, Togo, Benin, Nigeria, Cameroon, for its great genetic diversity and widespread adaptation [7]. 123 Chibor Bariwere Samuel et al.: Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production It is reported to be indigenous to the west tropical rain forest acetyl chloride was added; mixture was refluxed again for 10 area of Nigeria [8]. It is grown in Nigeria for its vegetable minutes and then cooled to ambient temperature; 8 ml hexane and oil bearing seeds. Although the fruit is inedible, the seeds and 10 ml of distilled water was added and allowed to stand for produced by the gourd are high in protein and fat [9] and can 5 minutes to establish a two phase solution. The upper organic therefore contribute to a well-balanced diet. The blend of phase was recovered into a vial for GC analysis, using Agilent Shea butter (a solid fat) and fluted pumpkin seed oil, rich in 7890A, coupled with flame-ionization detector (FID). essential polyunsaturated fatty acids is expected to produce bakery shortening with improved functionalities, nutrition 2.3. Statistical Analysis and health value. All the analyses were carried out in triplicate. Data Bakery fats (shortenings) are tailored fat systems, whose obtained were subjected to Analysis of variance (ANOVA), nutritional and functional properties have been modified in differences between means were evaluated using Tukey’s order to deliver specific functional needs; as tenderizing multiple comparison test, and significance accepted at p ≤ agents, facilitate aeration, texture, mouthfeel, carry flavours 0.05 level. The statistical package in Minitab 16 computer and colours, provide a heating medium, and structural integrity program was used. to pies, breads, pasta and other bakery products [10]. This modification gives desirable consistency and keeping quality. Use of Shea nut and Telfairia seed oil in bakery fat production 3. Results and Discussion will further enhance the utilization of these agricultural raw 3.1. Chemical Properties of Shea Butter, Fluted Pumpkin materials. It will also provide a brand that will compete Seed Oil and Crude Palm Oil favorably with the predominant palm stearin based margarine and shortenings in Nigeria market. The objective of this study 3.1.1. Ether Extract was to evaluate the physicochemical properties and fatty acid Table 1, shows the percentage ether extract of Shea nut oil profile of Shea butter and fluted pumpkin seed oil, as fat blend as 58.00 (%), this value was higher than 56%, 53.56%, and in bakery fat production. 47.5% reported by other researchers [12], [13], [14] The fluted pumpkin seed oil gave an ether extract yield of 2. Materials and Methods 52.60 (%), this value was slightly lower than 54% earlier reported [15] but higher than 46.37% and 46.2% also Healthy nuts of the Shea tree were procured from Minna, reported [16], [17]. Niger State, while mature, freshly harvested fluted pumpkin fruits were purchased from Bori market in Rivers State. The 3.1.2. Acid Value Shea nuts were cracked and sorted. The Telfairia seeds were The acid value is a measure of the amount of potassium dehulled and washed. The Shea kernel and Telfairia hydroxide (mg) necessary to neutralize the free acids in 1g of cotyledons were both oven dried at 60oC, for 24h, separately fat [18]. The acid value of unrefined Shea butter is in a hot air oven (model QUB 305010G, Gallenkamp, UK), 1.76mgKOH/g, this value relates closely to 1.2mgKOH/g ground using a laboratory mill (model MXAC2105, earlier reported [14]. Higher values of 2.3 – 3.0mgKOH/g Panasonic, Japan), this was followed by oil extraction as had also been reported [13]. described by AOAC [11]. The acid value of the unrefined fluted pumpkin seed oil was 1.41mgKOH/g. this value is lower than 3.97, 3.56, 3.48, 2.1. Physicochemical Properties and 2.22mgKOH/g reported by earlier researchers [19], [20], [21], [7], [16]. Lower acid values of 0.76mgKOH/g had also Physicochemical properties including; acid value, iodine been reported [22]. value, free fatty acids, peroxide value, Saponification value, The acid values (AV) of Shea butter and Fluted pumpkin Unsaponifiable matter, melting point, Refractive index and seed oil were significantly (p<0.05) lower than that of the density were determined by the method of AOAC [11]. control (crude palm oil) which gave AV of 7.29mgKOH/g. Viscosity measurement (in centistokes, cSt) was performed A low AV means that an oil sample contains less free acids using an Ubbelohde glass capillary viscometer (size 2. A149, thus reducing its exposure to rancidification [23], [24]. The low Cannon instrument, PA, USA). Refractive index was performed acid value of Shea butter and fluted pumpkin seed oil shows that using the Abbe Refractometer model 2WAJ (Wincom, China). the fats are suitable for food and other industrial uses. 2.2. Fatty Acid Profile 3.1.3. Free Fatty Acids The individual fatty acids in the oil/fats were determine The free fatty acid content of unrefined Shea butter and using the A. O. A. C [11] methods. fluted pumpkin seed oil were reported as 0.88% and 0.71% Fatty acid methyl esters (FAME) were prepared from the respectively, these were significantly (p<0.05) lower than the extracted fats/oil. In 50 ml round bottom flasks, 50 mg of each CPO (3.33%).
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]
  • From Olive to Olive Oil: a General Approach Da Oliveira Ao Azeite De Oliva: Uma Abordagem Geral De Oliveira Al Aceite De Oliva: Un Enfoque General
    Research, Society and Development, v. 10, n. 3, e32210313408, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i3.13408 From olive to olive oil: a general approach Da oliveira ao azeite de oliva: uma abordagem geral De oliveira al aceite de oliva: un enfoque general Received: 02/28/2021 | Reviewed: 03/08/2021 | Accept: 03/09/2021 | Published: 03/17/2021 Bruna Sanches Silva ORCID: https://orcid.org/0000-0003-0044-2282 Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brazil E-mail: [email protected] Marcio Schmiele ORCID: https://orcid.org/0000-0001-8830-1710 Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brazil E-mail: [email protected] Abstract This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by- products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry.
    [Show full text]
  • Tocochromanols: Rancid Lipids, Seed Longevity, and Beyond
    COMMENTARY Tocochromanols: Rancid lipids, seed longevity, and beyond Nicholas Smirnoff1 College of Life and Environmental Sciences, University of Exeter, Exeter EX4 4QD, United Kingdom nvestigation of tocochromanols, li- pophilic molecules that protect I against fatty acid peroxidation, is still providing surprises. They are uniquely synthesized by photosynthetic organisms, widely studied in relation to their photoprotective role in photosyn- thesis, and are of importance in human nutrition as vitamin E. An article in PNAS from the DellaPenna laboratory (1) makes a significant step forward by showing that tocochromanols are essential for main- taining the viability of Arabidopsis thaliana seeds, suggesting that tocochromanols are a key component in the evolution of des- iccation-resistant seeds. Tocochromanols Protect Against Lipid Peroxidation Lipid peroxidation is a chain reaction in which unsaturated fatty acids in lipids of Fig. 1. Peroxidation of an unsaturated fatty acyl chain is initiated by a hydroxyl radical (OH·)oranacyl various types are oxidized, producing peroxyl radical (R·). Tocochromanols scavenge acyl peroxyl radicals and therefore minimize their reaction highly reactive products that can cause with further acyl chains. Details of the tocochromanol oxidation products are not shown, but most of further cellular damage. Polyunsaturated these can be converted back to tocochromanol. fatty acids (PUFAs) are particularly sus- ceptible to peroxidation, a chain reaction active oxygen species formed during pho- PC-8. The double vte1 vte2 mutant lacks initiated by hydroxyl radicals (Fig. 1). tosynthesis (7). both tocopherols and PC-8 (1). Its seeds The first reasonably stable products, fatty rapidly lose viability after harvesting owing acyl hydroperoxides, are still sufficiently Rancid Lipids and Seed Longevity to catastrophic fatty acid peroxidation, reactive to produce aldehydes (reactive The article by Mène-Saffrané et al.
    [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]
  • Food Controls for Nuts: Product Batch Rancidity Assessment
    Food controls for nuts: product batch rancidity assessment The following paragraphs describe a complete analytical method that enables the monitoring of the quality of dried fruit before it reaches the final consumer. This proprietary extraction and analysis system is the result of CDR’s chemical and engineering knowhow. Dried fruit is a food product rich in fat content. For this reason, routine analyses of free fatty acids and peroxide value are performed by producers of dried fruit to obtain precious information regarding oil and fat rancidity levels. The analytical method developed by CDR is practical, rapid and reliable and allows for an efficient food quality control on extractable fats contained in dried fruit. 1. Dried fruit: characteristics and industry Dried fruit is a widely marketed product. The ‘dried fruit family’ includes sweet dried fruit, rich in sugars and low in fat content (plums, figs, raisins, dates, etc.) and oily dried fruit, rich in fats and low in sugar content, commonly known as ‘nuts’. This leaflet specifically refers to oily dried fruit and encompasses all types of hard- shelled nuts, such as walnuts, peanuts, hazelnuts, pistachios, almonds, pine nuts, cashews, etc. The varieties of oily dried fruit are numerous and diversified, but using a cold press method, it is possible to extract the oil specific to each variety. By testing the extracted oil, it is possible to obtain the chemical characteristics of the dried fruit and key production and marketing information. Statistical data on nut consumption indicate a market growth in upcoming years and further expansion in Asian countries. For businesses active in this sector there will be an increased demand for production and the need to fine tune distribution processes.
    [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]
  • Extraction of Antioxidants from Animal Blood and Its Potential Application As a Pet Food Preservative Chengyi Tu Clemson University
    Clemson University TigerPrints All Theses Theses 8-2013 Extraction of Antioxidants from Animal Blood and its Potential Application as a Pet Food Preservative Chengyi Tu Clemson University Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Biomedical Engineering and Bioengineering Commons Recommended Citation Tu, Chengyi, "Extraction of Antioxidants from Animal Blood and its Potential Application as a Pet Food Preservative" (2013). All Theses. 2307. https://tigerprints.clemson.edu/all_theses/2307 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. EXTRACTION OF ANTIOXIDANTS FROM ANIMAL BLOOD AND ITS POTENTIAL APPLICATION AS A PET FOOD PRESERVATIVE A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements for the Degree Master of Science Bioengineering by Chengyi Tu August 2013 Accepted by: Dr. Alexey Vertegel, Committee Chair Dr. Vladimir Reukov Dr. Christopher Kitchens ABSTRACT Nowadays, more and more people are having pets as members of their family. To the year of 2012, there are 78.2 million dogs and 86.4 million cats owned in the U.S according to the report of the Humane Society of the U.S. The pet food industry as a result has been prosperous, with an estimated market size of $21 billion in the year of 2013. However, there is a common problem for the industry - fat rancidification. Pet foods usually contain relatively high levels of fat, which, if not well protected, are prone to oxidation and generate unfavorable products including acids, ketones and aldehydes.
    [Show full text]
  • Isolation, Identification and Evaluation of Natural Antioxidants from Aromatic Herbs Cultivated in Lithuania
    ISOLATION, IDENTIFICATION AND EVALUATION OF NATURAL ANTIOXIDANTS FROM AROMATIC HERBS CULTIVATED IN LITHUANIA CENTRALE LANDBOUWCATALOGUS 0000 0889 7700 Promotor Prof.Dr .Ae . deGroot , hoogleraar ind ebio-organisch e chemie, Wageningen Universiteit Co-promotoren Dr. T.A. vanBeek , universitair hoofddocent, Laboratoriumvoo r Organische Chemie, Wageningen Universiteit Dr. Ir.J.P.H . Linssen, universitair hoofddocent, Sectie Levensmiddelenleer, Wageningen Universiteit Promotiecommissie Prof.Dr .Ir .I.M.C.M . Rietjens (Wageningen Universiteit) Prof.Dr .Ir .P.R .Venskutoni s (Kaunas University ofTechnology , Lithuania) Prof. Dr.Ir .A.G.J . Voragen (Wageningen Universiteit) Dr. H.A.G. Niederlander (Rijksuniversiteit Groningen) /Jf j^30l Airidas Dapkevicius ISOLATION, IDENTIFICATION AND EVALUATION OF NATURAL ANTIOXIDANTS FROM AROMATIC HERBS CULTIVATED IN LITHUANIA (with a summary in English) (met een samenvatting in het Nederlands) (su santrauka lietuviskai) (com resumo em Portugues) Proefschrift ter verkrijging van de graad van doctor op gezagva n de rector magnificus van Wageningen Universiteit, prof. dr. ir. L. Speelman in het openbaar te verdedigen op dinsdag 29januar i 2002 des namiddags te twee uur in de Aula (, 3 Qq I 6 ISBN 90-5808-578-3 Tom y children leva and Simonas General introduction 1.1 Lipid oxidation in general 1 1.2 Food lipid oxidation mechanisms 2 1.2.1 Free radical autoxidation 2 1.2.2 Photooxidation 5 1.2.3 Enzyme-initiated lipid oxidation 6 1.2.4 Metal-catalysed lipid oxidation 6 1.2.5 Formation of secondary products of
    [Show full text]
  • Microbial-Derived Oils and Value-Added Products: Biosynthesis and Applications for Biofuel Production
    Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-2015 Microbial-Derived Oils and Value-Added Products: Biosynthesis and Applications for Biofuel Production Alex T. McCurdy Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Biochemistry Commons Recommended Citation McCurdy, Alex T., "Microbial-Derived Oils and Value-Added Products: Biosynthesis and Applications for Biofuel Production" (2015). All Graduate Theses and Dissertations. 4270. https://digitalcommons.usu.edu/etd/4270 This Dissertation is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. MICROBIAL-DERIVED OILS AND VALUE-ADDED PRODUCTS: BIOSYNTHESIS AND APPLICATIONS FOR BIOFUEL PRODUCTION by Alex T. McCurdy A dissertation submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY in Biochemistry Approved: ________________________ _______________________ Lance C. Seefeldt Scott A. Ensign Biochemistry Biochemistry Major Professor Committee Member ________________________ _______________________ Alvan C. Hengge Sean J. Johnson Biochemistry Biochemistry Committee Member Committee Member ________________________ _______________________ Bruce Bugbee Mark R. McLellan Environmental Plant Physiology Vice President for Research and Committee Member Dean of the School of Graduate Studies UTAH STATE UNIVERSITY Logan, Utah 2015 ii Copyright © Alex T. McCurdy 2015 All Rights Reserved iii ABSTRACT Microbial-Derived Oils and Value-Added Products: Biosynthesis and Applications for Biofuel Production by Alex T. McCurdy, Doctor of Philosophy Utah State University, 2015 Major Professor: Dr. Lance C. Seefeldt Department: Chemistry and Biochemistry Efforts are being made to replace petroleum-derived fuels with biofuels in a cost competitive manner.
    [Show full text]
  • Investigating Changes and Effect of Peroxide Values in Cooking Oils Subject to Light and Heat
    KALEEM ET AL (2015), FUUAST J. BIOL., 5(2): 191-196 INVESTIGATING CHANGES AND EFFECT OF PEROXIDE VALUES IN COOKING OILS SUBJECT TO LIGHT AND HEAT AFSHAN KALEEM1*, SANA AZIZ2, MEHWISH IQTEDAR1, ROHEENA ABDULLAH1, MAHWISH AFTAB1, FARZANA RASHID2, FARAH RAUF SHAKOORI1 AND SHAGUFTA NAZ1 1Department of Biotechnology, Lahore College for Women University, Lahore, Pakistan 2Department of Zoology, Lahore College for Women University, Jail Road, Lahore, Pakistan * Corresponding author e-mail: [email protected] The quality of the oils is dependent on their chemical compositions, like the percentage of the degree of unsaturation. The peroxide value (PV), which depends on temperature, time and light, measures the extent of primary oxidation of oils (rancidification). Rancidity of oils can produce potentially toxic compounds associated with long-term health effects such as neurological disorders, heart and cancer. Oils with a high degree of unsaturation are highly susceptible to oxidation as compared to saturated oils. Moreover vegetable oils become rancid much faster than animal oils. Oils also become susceptible to microbial rancidity, in which micro- organisms such as bacteria and yeast use their enzymes to break down chemical structures in the oil, leading to the production of unwanted odors and flavors. To investigate oxidative initial rancidity of oils the PV value is determined. Twenty different oils were selected and subjected to two different frying temperatures: 130C and 170C. This change from 130C to 170C using same frying time (20 minutes) was noticed to cause changes in PV of pure oil, though in many cases (except Seasons corn oil, Season canola, Kausar banaspati, Dalda Groundnut) the PV value was constant after 130 C.
    [Show full text]
  • Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils
    agronomy Article Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain) José E. Pardo 1,* , Adrián Rabadán 1 , Mariano Suárez 1, Jacinto Tello 1, Diego C. Zied 2 and Manuel Álvarez-Ortí 1 1 Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; [email protected] (A.R.); [email protected] (M.S.); [email protected] (J.T.); [email protected] (M.Á.-O.) 2 Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Universidade Estadual Paulista (UNESP), Câmpus de Dracena, Dracena 17900-000, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +34-967-599-200 Abstract: This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are Citation: Pardo, J.E.; Rabadán, A.; characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe Suárez, M.; Tello, J.; Zied, D.C.; olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total Álvarez-Ortí, M.
    [Show full text]