Higher Peroxide Value Research Articles

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

The purpose of this work was ultrasound-assisted extraction of red quinoa carotenoid, and antioxidant effect of the purified carotenoid on soybean oil stability was compared with that of commercial carotenoid. Red quinoa carotenoid was extracted using 50 ml ethanol as the solvent in an ultrasonic bath at 45 ± 1°C and 20 kHz for 3 min. After the carotenoid purification, its effect on the oxidative stability of soybean oil was compared with that of commercial β-carotene during 8 days of storage at 60°C. Peroxide value (PV), conjugated diene value (CV), thiobarbituric acid (TBA) value, and color parameters were measured. 100 mg/kg of the commercial and natural carotenoids was the best concentration to decrease the TBA value during the 8 days of storage, compared with the other concentrations (200 and 300 mg/kg). On the last day, the samples containing 100 mg/kg of the commercial and natural carotenoids had the lowest CV, and TBA value, and lowest PV was in samples containing 200 mg/kg. In addition, the lowest PV (7.8 meq/kg) was obtained on the eighth day, owing to the performance of β-carotene at 200 mg/kg, while the samples free of the carotenoids had the highest PV, CV, and TBA value. The samples containing the commercial antioxidant had higher b* values than those with the natural antioxidant because the commercial β-carotene was yellower than the natural carotenoid. The samples containing the commercial carotenoid had lower a* values than those containing the natural one. Carotenoid extracted from red quinoa could influence the oxidative stability of soybean oil. Practical applications The oxidation of fats and oils can be inhibited by using natural and synthetic antioxidants. Antioxidants, which are considered food additives, are used in the food industry to extend the shelf-life and prevent the oxidation and degradation of edible oils. The legally allowed antioxidants to be used in edible oils are carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than synthetic ones. Red quinoa is a rich source of carotenoids with high antioxidant activity. In this work, high-intensity ultrasound was used as a non-thermal and non-destructive method to improve the extraction rate and efficiency of carotenoids from red quinoa. This technique can be used extensively in the food industry with high economical efficiency.

A comparative study on the lubricant properties of chemically modified Calophyllum inophyllum oils for bio-lubricant applications

The trend of using non-edible vegetable oils as a potential base stock for industrial lubricants is increasing due to environmental issues and fossil fuel depletion. Calophyllum inophyllum oil (CIO) is a non-edible tree seed oil available in various parts of the world. The major disadvantage of CIO is the high acid and peroxide value, which leads to poor oxidation stability. This study focused on the chemical modification of CIO by epoxidation and transesterification processes to improve its oxidation stability. The fatty acid profile of CIO used in the study was obtained using Gas chromatography - Mass spectroscopy technique and the functional groups present in CIO and chemical modified CIO were identified using Fourier transform infrared spectroscopy. The lubricant properties such as tribological, rheological, physicochemical, thermal properties, and oxidative stability of pure CIO, epoxidized CIO (ECIO), and transesterified CIO (TCIO) have been evaluated and compared in this study. The experimental results indicated that there is a significant improvement in the chemical properties and oxidative stability of CIO after the transesterification and epoxidation process. The viscosity and wear scar diameter of ECIO was observed to be better than that of CIO by 42.81% and 7.97%, respectively. TCIO has shown the least viscosity increment ie., 25.45% after 120 h of heating which shows better oxidative stability. The modified CIO can be considered as a potential base-stock for bio-lubricant formulation.

Physico-Chemical Properties of Indigofera Zollingeriana Seed Oil

The objective of the present study is to examine the physico-chemical properties of Indigofera zollingeriana seed oil. Physico-chemical parameters of oils are important in the determination of edibility and other industrial applications. All the laboratory analysis were carried out using standard procedures according to AOAC (2000). The acid value, peroxide value, iodine value, saponfication value, refractive index and free fatty acids of cold pressed Indigofera zollingeriana seed oil was found to be 17.11 mg NaOH/g, 23.04 meq/kg, 180.4 gI2/100g, 118.7 mg/KOH/g and 14.10 %. The refractive index (20oC) and specific gravity (25oC) was 2.01 and 1.02 respectively. The extracted oil was Indigo in colour at liquid state. It was concluded the oil has a high acid value, peroxide value and free fatty acid which favours the use of the oil for industrial use such as soap production and cosmetics.

A colorimetric sensor array for rapid discrimination of edible oil species based on a halogen ion exchange reaction between CsPbBr3 and iodide.

Peroxides in edible oils, whose amounts are measured using the peroxide value, are closely related to human health. Long-term consumption of edible oils with high peroxide values can lead to a variety of human diseases, which highlights the significance of examining oil types and their corresponding peroxide values. For identifying a wide range of edible oils, we established a colorimetric sensor array based on the halogen ion exchange between CsPbBr3 and two iodides (octadecylammonium iodide (ODAI) and ZnI2). Different kinds of edible oils contain distinct peroxidic substances that have the distinct ability to oxidize iodides. After specific types of edible oils react with excess iodides (ODAI and ZnI2), different amounts of residual iodides are left for further halogen exchange with CsPbBr3, resulting in various colorimetric responses, measured in RGB (red/green/blue) values, under fluorescent light. Based on RGB pattern analysis as fingerprints using two anion exchangers (ODAI and ZnI2), our proposed colorimetric sensor array was proved by linear discriminant analysis (LDA) to have an ability to accurately distinguish edible oils at a minimal volumetric concentration of 6.67% in seven real samples.

COELOMIC STEATITIS IN TENTACLED SNAKES (ERPETON TENTACULATUM).

A retrospective study revealed seven cases of coelomic steatitis in adult tentacled snakes (Erpeton tentaculatum), including two males and five females, between May 2014 and August 2020. Common clinical signs included death after unusual floating, generalized weakness, inappetence, reduced body condition, coelomic distension, and reproductive pathology in females. Hematology of one specimen revealed marked monocytosis and lymphocytosis with mild heterophilia (chronic and active inflammation). Gross examination identified variable degrees of intracoelomic fat necrosis in all snakes. Consistent histopathologic features included necrotic adipocytes, lipid saponification, lipofuscin/ceroid deposition, granulomatous inflammation, and multinucleated giant cells (Langhans type). Three females exhibited intralesional yolk fluid associated with periovarian steatitis. Hepatic lipidosis was the second most frequent pathologic finding. Thawed frozen lesser sand eels (Ammodytes tobianus) were fed during this period, stored in vacuum-sealed or opened packets at -18°C (frozen). After the death of the last specimen, vitamin E concentrations and peroxide values of the diet were analyzed. For the sealed and opened frozen batches, respectively, vitamin E concentrations were 0.71 and 0.49 mg/100 g (compared with 4 to 8 mg/100 g in average, fresh, raw mixed eel species samples) and peroxide values were 62.5 and 48.6 meq/kg (exceeding the acceptable peroxide values of 8 meq/kg for fish oils). This case study represents the first report of coelomic steatitis in tentacled snakes of unconfirmed etiology but with a putative association with feeding a long-term frozen-stored sand eel diet containing low vitamin E concentrations and fish oils with high peroxide values at time of analysis.

Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso

AbstractCombretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense are abundant unconventional seed oils of the African savannah. In this study, the proximate, mineral, amino acid, fatty acid, and triacylglycerol compositions of the four seed oils were quantified, and the oxidative and physicochemical properties were investigated. The amino acid, fatty acid, and triacylglycerol compositions were determined by using high performance liquid chromatography (HPLC) and gas chromatography respectively. Carbohydrates (57.35%–64.20%) followed by crude oils (20.07%–22.60%), proteins (11.95%–15.86%), and ashes (3.78%–6.19%) were the main constituents of the four seed species. The highest ash, crude fat, and protein contents were found in C. collinum, C. nigricans, and C. niorense, respectively. All four seed species were rich in Ca, K and Mg, and poor in methionine, cysteine, and lysine. The four seed oils had high saponification values (198.46–202.71 mgKOH/g), low acidity (1.12–2.26 mg of KOH/g of oil), and peroxide values (1.19–1.98 mEqO2/kg of oil). The seed oils of C. micranthum and C. collinum exhibited the highest thermal oxidative stability (8.10 and 9.79 h at 160°C). Oleic (40.49%–56.69%), palmitic (15.17%–24.27%) and linoleic (9.49%–14.50%) acids were the predominant fatty acids of the four seed oils. The results showed that the four seed species and seed oils had good chemical composition and physicochemical properties making them suitable for food and non‐food application.

Towards establishing the spoilage mechanisms of the long-horned grasshopper Ruspolia differens Serville

Unlike other foods of animal origin, the spoilage mechanisms of edible insects remain unknown. This research intends to establish the cause of spoilage of the long-horned grasshopper, Ruspolia differens, with high and low water activity (aw). To achieve this, fresh and spoiled raw and processed grasshoppers stored under different conditions were assessed for (i) fat oxidation, (ii) antioxidant levels, and (iii) volatile compounds which served as indicators for different spoilage mechanisms. Results indicate that the free fatty acid value (6.69% as oleic acid), peroxide value (2.66 mEq O2/kg) and p-anisidine value (1.04) of fresh R. differens are similar to those of spoiled raw (aw = 0.98) and oven-roasted (aw = 0.95) R. differens. The headspace of the latter only possesses volatile sulphur compounds (dimethyl disulphide and dimethyl trisulphide), indicating microbial spoilage. Conversely, the headspace of spoiled R. differens with low aw (< 0.60) only possess volatile aldehydes, ketones and organic acids, indicating oxidative rancidity. The latter have high acid (11.3% as oleic acid), peroxide (17.09 mEq O2/kg) and p-anisidine (11.84) values. Thus, water activity plays an important role in determining the kind of spoilage that R. differens will undergo.

Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

SummaryNanoliposomes loaded with skipjack tuna eyeballs oil (STEO‐NL) were prepared using an ethanol injection method, without and with the aid of ultrasonication. Higher amplitude (80%) and longer time (15 min) of ultrasonication reduced particle size (from 192.20 to 150.70 nm) and zeta‐potential (from −40.43 to −47.29 mV) of STEO‐NL but increased peroxide value (PV), conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) of STEO‐NL. However, encapsulation efficiency was not different among all the samples (96.82‐97.70%) (P &gt; 0.05). Cow milk was fortified by addition of STEO‐NL (without ultrasonication) at different final levels (0, 2.5 and 5.0% w/w). Subsequently, high‐temperature short‐time (72 °C, 15 s) process was employed to pasteurize the fortified milk, which were further stored up to 10 days at 4 °C. Microbiological quality and pH of pasteurized fortified cow milk were still acceptable. Addition of STEO‐NL at higher level (5%) resulted in higher PV and TBARS and lower acceptability than the control and that fortified with 2.5% STEO‐NL throughout the storage of 10 days, but sensorial acceptability was still obtained. In general, no differences in colour, and viscosity were attained among all samples. Moreover, pasteurized cow milk fortified with STEO‐NL had an increased amount of n‐3 polyunsaturated fatty acids.

Quality assessment of cold-pressed strawberry, raspberry and blackberry seed oils intended for cosmetic purposes. [pdf

BACKGROUND Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed. The aim of the study was to assess the quality and oxidative stability of the berry fruit oils, thus they were analyzed after purchase and after 4 and 8 weeks of storage at room temperature. METHODS Acid and peroxide values were determined in the tested oils, as was oxidative stability, which was measured using pressure differential scanning calorimetry (PDSC). Additionally, fatty acid profiles and thei. RESULTS nd. Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed. The aim of the study was to assess the quality and oxidative stability of the berry fruit oils, thus they were analyzed after purchase and after 4 and 8 weeks of storage at room temperature. Materials and methods. Acid and peroxide values were determined in the tested oils, as was oxidative stability, which was measured using pressure differential scanning calorimetry (PDSC). Additionally, fatty acid profiles and their distribution at sn-1,3 and sn-2 positions of triacylglycerols were characterized. Results, principal. Most of the fatty acids of the tested berry seed oils are polyunsaturated fatty acids (67.04-74.95%). The results show the low quality of the tested oils in terms of oxidative stability (high peroxide values: 21.9-249.6 mEq O2/kg oil). CONCLUSIONS Based on this study, it is necessary to evaluate the effects of these products on the body. Moreover, standards clarifying the oxidation of cosmetic oils should be set internationally.

Synthesis and characterization of a nano-formulation for long lasting sterilization effect

The current COVID-19 pandemic has increased the use of alcohol based hand sanitisers globally. These available alcohol based sanitisers cannot provide an antibacterial effect for an extended period of time, after the evaporation of ethanol. Hence, the need for a sanitiser with an anti-microbial activity combined with a long lasting effect is the need of the hour. In this study, we report the synthesis of a long lasting sanitiser from ozonated omega 9 fatty acid esters in an ethanolic medium. The formed vesicles made of the fatty acids have been characterized by DLS, Zeta potential, and time resolved fluorescence anisotropy studies. Ethanol although, provides an antibacterial effect, the effect is more pronounced in our prepared formulation owing to its high peroxide value that generates additional oxidative stress. Finally, this additional antimicrobial effect will have relevance in the current COVID-19 scenario in providing a long lasting hand sanitiser.

Emulsification and gelation as a tool for iron encapsulation in food-grade systems

In this study, food-grade microencapsulation systems - double emulsions and water-in-oleogel dispersions were developed as carriers for iron. Double emulsions with iron located in different water phases were produced and characterized by stability, droplet size, rheology, and iron entrapment efficiency. The effect of carnauba wax and beeswax concentration (30, 50, 100, 150 g/kg) on the physical and chemical stability of water-in-oleogel dispersions as well as the ability to encapsulate iron were examined.It was determined that the location had a great impact on the droplet size, viscosity, stability and encapsulation efficiency of iron. Double emulsion with iron located in the inner water phase showed encapsulation efficiency higher than 95%. Water-in-oleogel dispersions, solidified with beeswax exhibited higher firmness (0.6–29.6 N) and encapsulation efficiency (19–100%) values, in comparison with systems structured with carnauba wax. These systems were also characterised as more stable under dynamic conditions The microstructure of water-in-oleogels dispersions also caused a delay of lipid oxidation during the whole period of storage as after 60 days of storage peroxide value was 20–30 meq/kg. Meanwhile, iron location affected oxidation rate in double emulsion samples whereas iron in the outer phase caused the highest peroxide value (~50 meq/kg).

Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish

BackgroundThe research was carried out to assess the lipid characteristics of oil extracted from the head and gills of Claris macrocephalus and Scomber scombrus.ResultsThe results confirmed the presence of C16:0, C18:0, C18:1, C18:2, C18:3, C22:6 as the major fatty acids. Titus fish head (TFHD) oil had a total saturated fatty acid (TSFA) of 40.804 ± 0.002% of which C16:0 and C18:0 were the most dominant fatty acids present while the total monounsaturated fatty (TMUFA) acids present in the oil was 33.853 ± 0.001%. The total polyunsaturated fatty acid (TPUFA) content of the TFHD oil sample was found to be 25.368 ± 0.002%. The results revealed that the total unsaturated fatty acid (TUFA) present in the TFHD was higher than the TSFA. The results obtained for Titus fish gills (TFGL) oil sample followed the same trend as observed in the head sample. The results showed that the four (4) oil samples contain high level of palmitic acid (C16:0) and stearic acid (C18:0) both of which are saturated fatty acids (SFA). The main MUFA identified was C18:1 (cis-6) and ranged from 14.120 ± 0.004 to 20.418 ± 0.002% for TFHD, TFGL, CFHD, CFGL and oleic acid (C18:1) ranged from 10.297 ± 0.001 to 11.570 ± 0.003% for TFHD, TFGL, CFHD and CFGL.ConclusionsOils of CFHD and TFHD showed higher peroxide values indicating suitability for human consumption.

COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES

This study objective was to determine the effect of the use of culture and temperature applications in butter production on some properties of butter oil produced from these butter. Cultured (Group 1) and uncultured (Group 2) butter were processed into butter oil at 60, 90, and 120C and were stored at +4C for 60 days. Analyses revealed that the acidity, water activity, thiobarbituric acid cholesterol, lipolysis values and the yeast-mold and lipolytic microorganism counts of butter oil samples were lower than in the corresponding butter samples. At the end of the storage period, for both groups, the peroxide values of the butter oils produced at 60 and 90C were lower than those of the counterpart butters, while the butter oils processed at 120C had higher peroxide values. Raw matter, production temperature and storage time generally had a significant effect on the analyzed properties of butter oil.

Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp ( Hypophthalmichthys molitrix ) mince as affected by pH

The objectives of this study were to investigate the pro-oxidative activity of hemoglobin and its effect on lipid and protein oxidation changes in silver carp washed mince over 12 days of storage at 4°C under different pHs (6.0, 6.5, 7.0, 7.5, 8.0). The results suggested that the formation of Methemoglobin decreased the relative oxygenation of hemoglobin in acidic pH (6, 6.5) as compared to neutral or alkaline pH (7, 7.5, and 8.0). Hemoglobin promoted lipid oxidation more effectively under acidic conditions (pH 6.0) rather than alkaline pH (8.0), as indicated by the higher peroxide values and thiobarbituric acid-reactive substances. Moreover, hemoglobin was found to be more conducive in initiating protein oxidation by increasing the carbonyl and dimeric tyrosine content while decreased the total sulfhydryl content in washed mince system under acidic conditions, which was linked to a higher auto-oxidation rate. These results suggested that the lipid and protein oxidation in fish mince were more likely mediated by hemoglobin, whose pro-oxidative activity could be influenced by its pH level. Practical applications This study demonstrates that hemoglobin pro-oxidative activity is mainly affected by pH. The shift of pH from acidic to alkaline could attenuate hemoglobin autoxidation. This work provides a means to slow down lipid and protein oxidation during storage of fish mince by adjusting to slightly alkaline pH, which could maintain the freshwater fish mince quality.

Effect of Fucoidan Extracted From Sargassum angustifolium (Brown Seaweed) on Oxidative Stability of Butter Produced From Sour Cream

Fucoidan extracted from seaweed, particularly Sargassum angustifolium, is considered asnatural antioxidant agent.The present survey was aimed to assessthe effect of fucoidan extracted from S. angustifolium on oxidative stability of butter produced from sour cream. Fucoidan was extracted from S. angustifolium samples. Prepared fucoidan powdered were weighted in 0.05, 0.1, 0.3, 0.5 percent and added to butter samples. All samples were then kept in the refrigerator up to 60 days. The DPPH radical scavenging effects of extracted fucoidan and also acidic and peroxide values of butter samples were evaluated. Fucoidan (100 µg/mL) had the uppermost DPPH radical scavenging effect (56.46±5.27%), while that of 12.50 µg/mL had the lowermost (34.75±3.26%). Acidic value of butter samples had been increased during the storage period (P<0.05). Butter samples of the control group had the highest acidic value in the 60th day of the storage (0.40±0.033 mg KOH/g butter), while those treated with the 0.5% fucoidan had the lowest (0.17±0.013 mg KOH/g butter). Peroxide value was increased from day 0 to day 40 of storage period and then decreased. Butter samples of the control group had the highest peroxide value in the 40th day of the storage (20.71±1.65 meq/kg butter), while those treated with the 0.5% fucoidan had the lowest (0.17±0.013 meq/kg butter). Using 0.5% fucoidan caused lower increase in the levels of peroxide and acidic values of butter samples during the 60 days storage period. The antioxidant effects fucoidan extracted from S. angustifolium seaweed is dose-dependent.

Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts

Hazelnut contaminated with aflatoxin (5, 10, 25, and 50 ppb) were treated ozone at three different doses and two exposure times (5, 10, and 20 ppm for 10 and 20 min) on aflatoxin degradation. The highest peroxide value was reached (12.89 meqO2/kg) 20 ppm/20 min, and the lowest was 5 ppm/20 min (3.20 meqO2/kg). The reductions of α-tocopherol were 15.38%–28.87%, when control 19.14%, and the highest reduction were ozone concentration had adverse effect on α-tocopherol (24.96% 20 ppm/10 min), 28.87% (20 ppm/20 min). Ozonation was not lead to significant changes in color (L*, a*, and b*) and textures. Decrease in aflatoxin B1(AFB1) contents was dependent on increasing ozone concentration, the highest degradation for AFB1(38.96%) and total aflatoxins(31.35%) were obtained with use of 20 ppm/20 min ozonation. At 5 µg/kg contaminated group, the AFB1 reduction rate was 19.88% for 5.min and 32.23% for 20 min. Ozonation, especially 5 ppm is innovative for reducing aflatoxin, while maintaining the quality. Practical applications The effect of different ozone treatments on the degradation of the aflatoxin (AFB1), which was produced by mold growth on hazelnuts’ physicochemical characteristics, was determined. It is essential that ozonation with low concentration and short application time is needed to minimize the destruction to tocopherols and specific nutrition. The current research aimed to determine the lowest optimal dose of detoxification using different amounts of ozone and exposure time on the different amounts of AFB1.In addition, the effects of ozone applications on the physicochemical characteristics of nuts were also determined.

PSVI-28 Palatability and Scent Detection of Oxidation Levels in Poultry Meal

Abstract Pet food made from fresh and rendered high quality meat products are considered safe and nutritious products. Currently the main assessment of meat freshness and fat products is based on peroxide values (PV), quantifying secondary oxidation products such as aldehydes, ketones, and alcohols. Research on how rancidity or peroxidation affects the health/safety of pets has not been adequately investigated. Exploring how Labrador retrievers interact with PV associated aromas, the goal was to observe any correlations in canine aromatic preference to differing poultry meal PV levels. A pilot study was conducted to gather preliminary data and screen 60 Labrador Retrievers (30 male/30 female) for those best suited for this novel aromatic palatability approach. 10 Labrador Retrievers (5 male/5 female) were hand selected from the original group of 60, according to their willingness to interact repeatedly with the aromatic boxes designed to prevent consumption while allowing interaction with varied PV poultry meal aromas. Many dogs lost interest quickly when they learned they could not get to the inside contents of the boxes, making the pilot study a crucial step in the preliminary selection process. First approach was recorded for both trials as well as time spent interacting. Time spent at each box was converted to ratios and both were statistically analyzed. Data falling outside 2 standard deviations from the mean were deemed outliers and excluded from analysis. Ratio analysis examined over both trials pointed to a higher peroxide value (PV) preference, when paired with sample 1, especially sample 5. PV levels 2, 4, and 5 showed significantly higher (p=&amp;lt; 0.05) interaction times and 6 neared significance (P = 0.08), compared to PV level 1. Further exploration could compare all PV levels to one another, determining if a specific threshold or range of preference exists within the 6 levels we examined in this study.

Physicochemical Variability and Biodiesel Potential of Seed Oils of Two Hibiscus sabdariffa L. Phenotypes.

Considerable interest is being focused on vegetable oils as fuel. Due to their characteristics being close to diesel and their renewable potential, studies recommend their use for agricultural applications. Hibiscus sabdariffa var. sabdariffa is widely studied for the nutritional properties of its calyces. Although the seeds of this species are known to be rich in fatty acids, their use is little known in Benin Republic. Similarly, a few studies have attempted to characterize the seeds of the green phenotype of this plant species. By following standard methods, the fatty acid profiles of oils extracted from the seeds of the two varieties (red phenotype, sabdariffa (HSS), and green phenotype, altissima (HSA)) of H. sabdariffaL. were established. A comparative study of their physicochemical properties was also performed to highlight their potential use as fuel. It follows that HSS seed oil is yellow while HSA seed oil is dark green. For the two varieties, values obtained for the kinematic viscosity (∼4 mm2/s), cetane number (∼55), and density (0.87 g/cm3) are in accordance with the U.S. and European standards. However, it is observed that HSA oil is significantly more acidic (23.10 ± 0.22 for HSS vs 18.20 ± 0.40 mg KOH/g oil for HSS) with a higher peroxide value (HSA: 0.280 ± 0.002 vs HSS: 0.140 ± 0.001). The major fatty acids are the following: palmitic (HSA: 27.09 vs HSS: 25.48%), oleic (HSA: 31.81 vs HSS: 35.21%), and linoleic (HSA: 31.43 vs HSS: 29.70%) acids. These fatty acid profiles give to the two oils calorific values (∼39.45 MJ/kg) lower than that of diesel but good oxidative stability and cold filter plugging. The two oils could be used as fuel oil, after their transesterification to improve their properties.

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes were evaluated using standard analytical and microbiological methods. Peroxide values of blended cakes were also evaluated. CF2 blend (20% pumpkin) had the highest mean sensory scores for all sensory parameters and was found to be higher than control (WF1) with overall acceptability of 8.25±0.58/ 5.36±0.61 at day 1/ day 4 and 8.40±0.64/ 8.20±0.96 at day 1/ day 4 under ambient and refrigeration conditions respectively. The weight (g) of the blended cakes ranged from 34.95±0.27 to 39.16±0.02. CF6 (60% pumpkin) cake recorded the highest weight of 39.16±0.02 g while wheat flour (WF1) cake recorded the least weight of 34.95±0.27 g. The volume (cm3) and specific volume (cm3/g) of blended cakes ranged from 91.89±0.17 to 96.61±0.07 and 2.35±0.04 to 2.75±0.14 respectively. Peroxide values of blended cakes ranged from 4.23±0.03 meq/kg to 4.92±0.04 meq/kg. CF2 cake had the highest peroxide value of 4.92±0.04 meq/kg among the blends, although lower than that of WF1 cake while CF6 cake had the least peroxide value of 4.23±0.03 meq/kg. Bacterial and fungal counts (CFU/g) of baked cakes ranged from 1.40x102±0.58 to 2.99x103±1.00 and 2.50x101±1.00 to 2.40x102±2.08 respectively. WF1 cake recorded the highest bacterial and fungal counts (CFU/g), while CF6 recorded the least bacterial and fungal counts (CFU/g) for both storage days under ambient and refrigeration conditions. From the results obtained, 20% supplementation of pumpkin seed flour into wheat flour (CF2) produced cakes with the most acceptable sensory, physical and microbiological qualities, when compared with control and other levels of blends. Therefore, there is need for inclusion of pumpkin seed flour (PSF) into wheat flour (WF1) in order to enhance the shelf life stability, nutritional properties, quality and acceptability potentials of baked cakes.

Effects of processing methods on fatty acid composition, physical and chemical properties of &lt;i&gt;Moringa oleifera&lt;/i&gt; seed oil

The study was carried out to establish the effect of processing methods on the quality of oil extracted from Moringa seeds. The oil was extracted from the raw and processed (Boiling for 90 minutes and soaking for 72 hours) (BS90min/72hours) seeds using a mini oil screw press extraction machine. The Gas Chromatography Mass Spectrometer GC-MS analysis of raw and treated Moringa seed oil indicated presence of four saturated (lauric, myristic, palmitic and arachidonic) and five unsaturated (palmitoleic, stearic, oleic, linoleic and linolenic) fatty acids. There was a consistent trend of reduction in the concentrations of both the unsaturated and saturated fatty acids in the treated samples compared to the raw samples. Oleic acid was most abundant of the unsaturated fatty acids in both the raw (88.792%) and treated (79.946%) Moringa seed oil. Myristic acid recorded the lowest concentration of the saturated fatty acids in raw (0.939%) and treated (0.7640%) seed oils. The peroxide value also increased from 0.03±0.00mg/mol/kg in the raw to 73.00±0.06 mg/mol/kg in the treated oils. The quality character of the Moringa oil with respect to high peroxide value recorded in the oil of the processed seed indicated reduced shelf life. This calls for further studies to explore and improve on its nutritional values for possible utilization as an alternative to fish oil in fish feed production.&#x0D; Keywords: Dietary oil, saturated, unsaturated, extraction, fatty acid.