Meq O2 Kg-1 Research Articles

Polycyclic Aromatic Hydrocarbons Contamination and Quality of Locally Produced Crude Palm Oil in South-South Zone, Nigeria

Background: Oil palm, Elaeis guineensis Jacq is a perennial crop mainly cultivated for its vegetable oil. The fatty acid composition of crude palm oil (CPO) is mostly composed of palmitic, stearic oleic, and linoleic acids. Objectives: This study evaluated the quality of locally produced CPO from six states of South-South zone, Nigeria. Methods: The parameters of CPOs were characterized by specific gravity (SG), acid value (AV), percentage of free fatty acid (%FFA), and saponification value (SV) and peroxide value (PV). Polycyclic aromatic hydrocarbons (PAHs) in CPO were quantified using standard procedures, the related risk due to daily consumption of 25 g was characterized by lifetime cancer risk (LCR) and margin of exposure (MOE). Results: The study observed that the mean values of the parameters were 0.931 SG; 5.01 mgKOH g-1 AV; 2.28% FFA; 177.27 mgKOH g-1 SV and 29.65 meqO2 kg-1 PV. Apart from %FFA, the others did not meet the requirements recommended by the Codex Alimentarius Commission of the joint WHO/FAO. Diagnostic ratios of PAHs suggested a mixture of petrogenic and pyrogenic origins. The MOEs showed low health concern while 16PAH-LCR values which ranged from 2.48E-04 - 4.48E-04 were unacceptable. The screening value 0.003 was significantly (p> 0.05) lower than the computed total BaP equivalent (BaPeq) values indicating potential human health concerns. It is recommended that CPO processing and storage methods should be properly monitored to prevent quality reduction and contamination, which might have adverse effect on consumers.

Effect of solar collector drying on the nutritional properties of Çakıldak hazelnut

This study investigated the effects of drying hazelnut in shell with husk samples from the ‘Çakıldak’ cultivar (Corylus avellana) using hot air heated by solar panels at different speeds (3.0 m s-1, 4.0 m s-1, 5.0 m s-1) on hazelnut properties. The hazelnuts were dried and their drying curve was determined by measuring their mass losses at regular intervals. Additionally, the total phenolics, DPPH radical scavenging activity, FRAP, free fatty acidity, peroxide value, and moisture content. For comparison, some of the samples were dried in the sun. The drying rate increased as the air speed increased and hazelnut samples dried the fastest at 5.0 m s-1 air speed. As a result of drying treatments, the total phenolic content ranged from 264.11 to 376.91 mg GAE 100 g-1, while the free fatty acidity ranged from 0.337% to 0.374%. The DPPH value ranged from 1.64 to 2.72 µg TE mg-1, and the FRAP value ranged from 1.23 to 2.29 µg TE g-1. The peroxide value ranged from 1.87 to 4.24 meq O2 kg-1, and the moisture content ranged from 3.43% to 5.18%. The hazelnut samples dried with an air speed of 3.0 m s-1 had the highest total phenolics, DPPH and FRAP values, as well as the lowest free fatty acidity and peroxide value. These values were statistically significantly different (p<0.05) from those of the sun-dried hazelnut samples. The study found that drying with a solar collector was more effective in preserving fruit quality. Additionally, the drying process was significantly impacted by different flow rates.

Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil.

This study aimed to assess the efficacy of a bacterioruberin-rich carotenoid extract (HAE) derived from the halophilic archaea Halorubrum ezzemoulense DSM 19316 in protecting crude fish oil against thermal oxidation. The research used fish oil derived from anchovies, which had a peroxide value (PV) of 6.44 ± 0.81 meq O2 kg-1. To assess the impact of HAE on the thermal stability and post-oxidation characteristics of fish oil, several concentrations of HAE were added to the fish oil samples: 0 ppm (no additive) (HAE0), 50 ppm (HAE50), 100 ppm (HAE100), 500 ppm (HAE500), and 1000 ppm (HAE1000). Furthermore, a control group was established with the addition of 100 ppm butylated hydroxytoluene (BHT100) in order to evaluate the effectiveness of HAE with a synthetic antioxidant that is commercially available. Prior to the fast oxidation experiment, thermogravimetric analysis was conducted on samples from all experimental groups. At the conclusion of the examination, it was seen that the HAE500 and HAE1000 groups exhibited a delay in the degradation temperature. The experimental groups underwent oxidation at a temperature of 55.0 ± 0.5 °C for a duration of 96 h. The measurement of PV was conducted every 24 h during this time. PV in all experimental groups exhibited a time-dependent rise (p < 0.05). However, the HAE500 group had the lowest PV measurement at the conclusion of the 96 h period (p < 0.05). Significant disparities were detected in the fatty acid compositions of the experimental groups at the completion of the oxidation experiment. The HAE500 group exhibited the highest levels of EPA, DHA, and ΣPUFA at the end of oxidation, with statistical significance (p < 0.05). Through the examination of volatile component analysis, specifically an oxidation marker, it was shown that the HAE500 group exhibited the lowest level of volatile components (p < 0.05). Consequently, it was concluded that the addition of HAE to fish oil provided superior protection compared to BHT at an equivalent rate. Moreover, the group that used 500 ppm HAE demonstrated the highest level of performance in the investigation.

Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage.

The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg-1) and maintained the highest α-tocopherol level (101.16 mg kg-1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.

Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study

This study aimed to obtain physicochemical characteristics and the fatty acid profile of bocaiuva nut oil and to evaluate the impact of its daily consumption on glucose, lipid, and energy metabolism in mice. The acidity content in the bocaiuva nut oil exceeded the maximum limit for crude oils (5.68 mg KOH g-1). However, the peroxide value is within the standard considered adequate for crude oils (3.33 mEq O2 kg-1). In the fatty acid profile, lauric (42.25%) and oleic (23.96%), saturated and monounsaturated, respectively, stand out. After 90 days of in vivo experimentation, the administered oil doses had not influenced the animals' food intake and body weight. Regarding the biochemical parameters, only the non-HDL fraction showed a significant difference, considering that this parameter represents the sum of atherogenic lipoproteins directly linked to atherogenic cholesterol. However, there was no statistical difference between the groups regarding histological changes in the liver, showing that the bocaiuva oil does not cause considerable damage to the liver, even though it is saturated oil. Results show that daily consumption of bocaiuva nut oil did not produce metabolic changes in mice.

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Butter samples produced from cream (C) or yoghurt (Y) were evaluated for fatty acid (FA) composition and pesticide residues. The results showed that yoghurt butter has a higher health-promoting index (HPI) compared to the cream butter and overall acceptability scores at the end of storage. The yoghurt butter contained 62.81 g 100 g-1 saturated, 3.50 g 100 g-1 monounsaturated, and 2.44 g 100 g-1 polyunsaturated fatty acids whereas the cream butter contained 69.99 g 100 g-1 saturated, 3.57 g 100 g-1 monounsaturated and 2.81 g 100 g-1 polyunsaturated fatty acids, respectively. The peroxides levels varied from 0.90 for the cream to 1.44 mEq O2 kg-1 for yoghurt butter samples. The moisture content varied from 16.21 to 13.19 and 13.83 to 13.57 g 100 g-1 and the total lipid content varied from 77.5 to 79.5 and 83.0 to 83.5 g 100 g-1 for cream and yoghurt butter samples, respectively. The 13 pesticide compounds in butter samples did not exceed the legal limits.

Effect of Salting on Mechanical Drying of Pangasius hypophthalmus

A study was conducted during 2016 to evaluate the effect of salt and mechanical drying on Pangasius at Central Institute of Fisheries Education, Andheri, Mumbai, India. In this study, the salted and unsalted Pangasius was mechanically dried at 60°C temperature and the quality of the dried Pangasius was evaluated. The quality parameters include the changes in proximate composition, physicochemical parameters [total volatile base nitrogen (TVBN), peroxide value (PV), free fatty acid (FFA), pH, thiobarbituric acid reactive substances (TBARS), salt, water activity], microbial enumeration (total viable count (TVC), Escherichia coli, Staphylococcus spp.) and sensory evaluation. The colour characteristics, percentage yield and storage stability of the product was also evaluated. From the results, it was observed that the protein and ash content of unsalted dried Pangasius was higher than salt dried Pangasius. From the results of physicochemical changes, it was observed that PV, FFA, TVBN, TBARS and salt content were higher in salt dried Pangasius. The TVBN, PV and salt content of salt dried Pangasius were 24.75 mg N 100 g-1, 4.17 meq O2 kg-1 fat and 14.55% respectively which were higher than the Unsaltd dried Pangasius. The salt dried Pangasius had higher L* value but lower a* and b* value than unsalted dried Pangasius. The unsalted dried Pangasius was unstable during storage whereas salt dried Pangasius was stable. Based on the results, it was concluded that salt drying is the most effective method of preservation for drying Pangasius at 60°C.

The sweet and embellishing Lycium arabicum Schweinf. ex Boiss. fruit oil: a potential source of essential ω-6 and ω-9 fatty acids, phytosterols, and carotenoids.

In our current phytochemical investigation on the Tunisian plant Lycium arabicum Schweinf. ex Boiss., we attempted to explore the oil obtained from its fruits. This oil was extracted by cold maceration with ethanol and was analyzed to estimate its sterol and fatty acid content. The physicochemical parameters of the oil were also examined. They were specified in terms of acid value (0.8 ± 0.01 mg KOH g-1 oil), peroxide value (10.9 ± 0.02 meq O2 kg-1 oil), saponification value (162.97 ± 0.03 mg KOH g-1 oil), chlorophylls (1.011 ± 0.03 mg kg-1 oil) and carotenoids (42.1 ± 0.05mg kg-1 oil). Gas chromatography analysis demonstrated that oleic (33.5%), palmitic (26.81%) and linoleic (21.51%) acids were the dominant fatty acids. Furthermore, the analysis of this oil with HPLC equipped with a differential refractometer detector (DRD) showed that Palmitic-Oleic-Oleic (21.10%) and Oleic-Oleic-Oleic/Palmitoleic-Palmitic-Palmitic (17.11%) are the main triacylglycerols in this oil. It was also found that this oil contains high levels of β-sitosterol (31.51%), Δ-5-Avenasterol (25.17%), and Δ-7-Avenasterol (15.22%). Analysis of its spectroscopic features allowed us to deduce that this oil contains some sugars like glucose, sucrose, and fructose as well as several carotenoid pigments. From this perspective, Lycium arabicum fruits oil (LAFO) maybe regarded as a worthwhile product that deserves supplementary consideration and investigation as a potentially new multi-purpose candidate for agro-food as a sweetener and a beautifier, in addition to its extreme usefulness for cosmetic and medicinal applications owing to its richness in phytosterols and conservative pigments.

INVESTIGATION OF THE CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SOME COMMERCIAL COLD-PRESSED OILS

In this study, the chemical composition and oxidative stability of cold-pressed flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils were examined. The results showed that the seed oils contained appreciable amounts of unsaturated fatty acids (above 79 %). Polyunsaturated fatty acids, particularly linoleic acids were dominant, with values ranging from 53.24 % - 71.37 % of the total amount of fatty acids except for pumpkin seed oil. Tocols content was found to be between ~ 490-932 mg kg-1, and the flaxseed oil exhibited the highest levels of total tocopherols (977.47 mg kg-1) under the experimental conditions. While, the highest PV was found in walnut seed oil (2.81 meq O2 kg-1), and the highest content of FFAs was reported for flaxseed oil (1.82 %). OSI values were 4.15, 3.57, 4.31, 3.98 and 4.92 h for the flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils, respectively. The obtained data suggest that the seed oils in this study may serve as special dietary sources.

Effect of olive oil production steps on the physicochemical properties and phenolic compounds of olive oil

Aims: In this study, it was aimed to investigate the effect of industrial-scale continuous extraction process stages (crushing, malaxation and decantation) on physicochemical (oil contents, L*, a*, b*, free acidity, peroxide values) and bioactive properties (total phenolic content, antioxidant activity and phenolic compounds) of olive oil. Methods and Results: The samples of olive, olive paste after crushing and malaxation, and olive oil after decantation, which were obtained from olive oil factory, were used for analyses. The highest oil (56.80%) and the lowest total phenolic (160.70 mg L-1) contents were determined after malaxation process at 35°C for 20 min. The free fatty acid value of olive oil increased from 1.68% to 2.46%, but the peroxide value of oil decreased from 12.5 meq O2 kg-1 to 1.5 meq O2 kg-1 after decanter. The L*, a* and b* values of olive oils were determined between 73.82 and 82.04, -12.60 and -3.71, 14.22 and 45.78, respectively. Moreover, phenolic compounds were not significantly affected from industrial oil extraction process (p&amp;gt; 0.05). The minimum oleic acid (68.58%), and the maximum linoleic acid (11.57%) and palmitic acid (14.66%) concentrations were observed in olive oil obtained from malaxed olive paste. Conclusions: The results of oil yield, fatty acid composition and total phenolic content of samples showed significant differences after the malaxation process. Significance and Impact of the Study: It has been determined that the malaxation process is the extraction stage which significantly affects the quality of olive oil.

Maternal Exposure to Oxidized Soybean Oil Impairs Placental Development by Modulating Nutrient Transporters in a Rat Model.

As an exogenous food contaminant, dietary oxidized lipid impairs growth and development, and triggers chronic diseases in humans or animals. This study explores the effects of soybean oil with different oxidative degree on the placental injury of gestational rats. Thirty-two female adult rats are randomly assigned to four groups. The control group is fed the purified diet with fresh soybean oil (FSO), and the treatment groups are fed purified diets with lipid content replaced by oxidized soybean oil (OSO) at 200, 400, and 800 mEqO2 kg-1 from conception until delivery. On day 20 of gestation, OSO decreased placental and embryonic weights as the oxidative degree increased linearly and quadratically. The expression of Bax showed a linear increase, and Bcl-2 decreased as the oxidative degree increased. The expression of Fosl1 and Esx1 is linearly and quadratically decreased in OSO-treated groups than FSO group. OSO decreased the level of IL-10 but increased expression of IL-1β in placenta and plasma. OSO remarkably upregulates levels of Fatp1 and Glut1 and decreases expression of Snat2 and Glut3. OSO aggravates placental injury by modulating nutrient transporters and apoptosis-related genes, impedes placental growth and development, and ultimately leads to the decrease of fetal weight.

Physical and Chemical Properties of oils of three varieties seeds of passion fruit: Passiflora alata Curtis, Passiflora edulis f. flavicarpa and Passiflora quadrangularis

This paper reports the physicochemical characteristics of the seed oils from different varieties of passion fruit (Passiflora alata Curtis, Passiflora edulis f. flavicarpa and Passiflora quadrangularis) cultivated in Brazil, Roraima. The oil from passion fruit, within the range of 19.29±0.02; 21.34±0.22 e 14.24±0.16%, respectively. The physicohemical characteristics of the extracted oils were: free fatty acid contents (0.84±0.01 - 2.73±0.05 % mg KOH g-1 as oleic acid), iodine value (101.63±0.18 - 125.96±0.13 g of I2 100 g-1 of oil), and saponification index (90.56±0.32 - 179.06±0.19 mg KOH g-1 of oil). The oils revealed a reasonable oxidative parameter range as depicted by the determinations of index peroxide value (1.92±0.09 – 3.05±0.03 meqO2 kg-1 of oil). Linoleic acid was the major fatty acid found in all the seed oils with contributions of 55.75-63.42% of the total fatty acids (FA). Other fatty acids detected were known to be oleic acid (19.3-20.1%), palmitic acid (10.8-12.8%) and stearic acid (3.25-4.25%). Through the DPPH test we observed the presence of antioxidants in the three oil samples. The results of the present study indicate that the seeds of the tested passion fruit varieties from Roraima are a potential source of high-linoleic oil and thus can be explored for commercial use and value addition.

Quality changes in Bombayduck Harpodon nehereus stored in slurry ice and flake ice: A comparative study

The effect of slurry ice on quality changes of Bombayduck (Harpodon nehereus) was evaluated in comparison with conventional flake ice. Biochemical, microbiological and sensory analyses were carried out upto 16 days. Total volatile base nitrogen (TVB-N), trimethylamine (TMA) and pH were found to be lower in fish stored under slurry ice (SI). Similarly, lower peroxide value (PV) of 19.25±1.1 meq O2 kg-1 was recorded for SI on 16th day of storage, while fish stored in flake ice (FI) recorded PV of 20.15±0.9 meq.O2 kg-1on 13th day. TBA values were found to be higher in SI than FI. However, all the samples had TBA value within the limit of acceptability. Salt content ranged between 0.15-0.28% and 0.15- 2.2% in FI and SI respectively.Total plate count (TPC), psychrophilic bacterial count, Pseudomonas spp. and H2S producers showed an increasing trend during storage. In the present study, psychrophilic bacterial count served as a good microbiological quality indicator than TPC. Results revealed that slurry ice was able to control both enzymatic and microbial activity in fish during storage period as indicated by the extended shelf life of Bombayduck up to 15 days of storage as compared to 12days recorded for control samples.

Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey

In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.

Kinetics of Vitamin A Degradation and Oxidation of Palm Oil Fortified with Retinyl Palmitate and β-Carotene from Red Palm Oil

Retinyl palmitate and ?-carotene from red palm oil (RPO-?-carotene) can be used as sources to fortify vegetable oil. The present study tested three types of bulk palm cooking oil with a peroxide value (PV) of 0, ±4, and ±8 mEq O2kg-1 which each was fortified with retinyl palmitate or RPO-?-carotene alone and combination of both fortificants. The stability of the fortificants in oil samples during storage was investigated. A kinetic analysis of oxidation reaction in fortified palm cooking oil stored in tightly closed amber vials in the dark at different temperatures (60±5, 75±5, and 90±5 °C) was conducted, and then PV, vitamin A concentration and their change rate of reaction in the oils were measured. It reveals that initial PV and mixture of retinyl palmitate and RPO-?-carotene in fortified oil affected the oil stability. Higher initial PV of oil increased the reaction rate constant of peroxide formation and degradation of vitamin A activity during storage. Oxidation reactions of oil samples fortified with the mixtures of retinyl palmitate and RPO-?-carotene was faster than that fortified with retinyl palmitate or RPO-?-carotene only. Our research suggests that applying single fortificant of retinyl palmitate or RPO-?-carotene in oil is more stable than that fortified with combination of both fortificants.

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying.

Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60 min) deep-frying of French fries at 180 °C. The frying oils were investigated for fatty acid profile, volatile compound composition, and parameters of oxidative stability, such as iodine, peroxide, and p-anisidine values. The examination showed that the content of ƩPUFA in hemp oil decreased significantly (p < 0.05) after 60 min of deep-frying, although the degree of change was relatively small (close to 1.5%). Similarly, soy oil presented a fatty acid profile prone to oxidation, and generated the highest level of peroxides at the end of the thermal treatment (PV = 16.6 ± 2.3 mEq O2 kg-1). As for the volatile compound composition of the oils, sunflower oil was extensively affected by the deep-frying treatment with a significant decrease (p > 0.05) in total terpenes, accompanied by a considerable rise in total aldehydes. Oppositely, the proportions of MUFA and PUFA of lupin and oat oils remained stable (p > 0.05) during the short-term deep-frying, indicating high stability of these oils. The research provided new data for evaluating the suitability of these oils for household food preparations.

Effect of cooking and extraction method on oleaginous cucurbit seed oils quality

In sub-Saharan Africa, Lagenaria siceraria seeds are cooked before consumption. Cooking seed may alter their chemical composition, leading to changes in their health benefits. Thus, this study aimed at determining the effect of cooking of L. siceraria seeds on their edible oil quality. Heat treatments were performed as roasted (100 and 125 °C) and boiled (10, 35, 60 and 90 min). Then oils were extracted with petroleum ether solvent and hot-water flotation process. Peroxide and acid index, and fatty acids composition were evaluated. With the hot-water flotation process, roasting and boiling had no significant effect on acid index and fatty acids composition. However, peroxide values varied from 1.1 to 2.9 meqO2 kg-1 oil. The highest peroxides values were revealed at 90 and 60 min, respectively, in seeds roasted at 100 and 125 °C. With solvent extraction, roasting and boiling affected only peroxide values and fatty acids composition. The highest peroxide values were reached after 10 min of ebullition of roasted seeds, both at 100 and 125°C. Saturated and polyunsaturated fatty acid contents increased after 10 min of boiling of seeds roasted at 100 and 125°C; then decreased to reach the initial content. But, the monounsaturated fatty acids content decreased after 10 min of boiling, and then increased to reach the initial content. The highest values of peroxides and polyunsaturated fatty acids contents were observed with solvent extraction compared to hot-water flotation method. Cooking of L. siceraria seeds does not alter the quality of their oil; solvent extraction makes their oil highly unstable.Key words: Fatty acids, Lagenaria siceraria, quality indexes

Chemical characterization and biological activities of Simmondsia chinensis (Link) C. K. Schneid seeds oil

The chemical composition, main physicochemical properties, and biological activities of Simmondsia chinensis (S. chinensis) seeds oil were studied. The results revealed that the physiochemical characteristics of S. chinensis seeds oil were as follows: acid values 1.15 mg KOH/g, peroxide values 8.00 meq O2 Kg-1, iodine values 80.00 g/100 g of oil and saponification values 92.00 mg KOH/g, phenolic content 50.91 mg gallic acid equivalents/g extract. Gas chromatography analysis indicated that eicosenoic (55.50 %), erucic (20.43 %) and oleic (19.01 %) acids were the most abundant, saturated and unsaturated, fatty acids in the oil. Moreover, the evaluation of their antioxidant (DPPH, TAC), antibacterial, antidiabetic and acetylcholinesterase evinced interesting results. Seeds ofS. chinensis constitute a substitute source for stable vegetable oil and protein with regard to nutritional and industrial applications.

THE BIO-PRESERVATION OF BUFFALO MEAT MANUFACTURED (PASTRAMA) BY USING LACTOBACILLUS PLANTARUM BACTERIA

Bacterial starter Lactobacillus plantarum at concentration of 5% was added to the pastarma which was manufactured by using buffalo meat at ratio of 3 meat: 1fat. The fermentation process was done at 37 Co and relative humidity of 80-85% for 48 hours for each inoculated sample. After this process, spices and garlic were added, the pastrama was stuffed in natural covers. The pastrama was matured at 15-17 Co and relative humidity degree of 75-80% for 3 weeks. This study was carried out for following effect of the bio preservation by using Lactobacillus plantarum in the buffalo meat pastarma the microbial tests of the meat mixture showed that the total count of microorganisms, coliform bacteria, molds and yeasts count, the Staphylococci aureus, and the lactic acid bacteria count were 64×104, 68×102, 41×102, 27×102 and 62×102 CFU/ g respectively. The moisture, protein . fat and ash %, pH, free fatty acids ratio, cholesterol concentration, peroxide value and Thiobarbituric acid value in the buffalo meat were 73.04, 20-98, 2.81and 1.51%, 5.46, 0.09%, 105.22 mg 100gram-1 meat, 0.80 meq O2 kg-1 and 0.28 mg malonaldehyde kg-1 respectively. The total count of bacteria, the psychrophilic bacteria were for each, coliform bacteria count, the Staphylococci aurus count, lactic acid bacteria count and yeasts and molds count of pastrama mixture were recorded 57×104, 65×102, 68×102, 14×102, 56×102 and 37×102 CFU g-1 respectively. The moisture, protein, fat , and ash % were 61.50, 15.11, 20.93 and 1.66% respectively, pH, free fatty acid ratio, cholesterol concentration, non- protein nitrogen, peroxide value and Thiobarbituric acid value were 5.54, 0.12%, 135.60 mg 100g-1 meat, 1.91%, 0.62 meq O2 kg-1 and 0.66 mg malonaldehyde kg-1 respectively.

Chemical Composition, Characteristics Profiles and Bioactivities of Tunisian Phalaris canariensis Seeds: a Potential Source of ω-6 and ω-9 Fatty Acids.

Seeds oils of Phalaris canariensis extracted by ultrasonication and cold maceration were evaluated for their physical characteristics, total phenol contents, fatty acid and sterol compositions as well as for their antioxidant, antibacterial and acetylcholinesterase activities. The physicochemical properties of ultrasonication and cold maceration oils respectively were: acid values (4.00 and 3.25) mg KOH/g, peroxide values (5.53 and 4.41) meq O2 Kg-1, iodine values (88.83 and 95.17) g/100 g of oil, saponification values (119.21 and 98.17) mg KOH/g, phenolic content (36.40 and 53.00) mg GAE/g extract, chlorophylls (0.52 and 0.60) mg/kg oil and carotenoids contents (1.92 and 1.88) mg/kg oil. Gas chromatography analysis revealed that linoleic (52.03 and 52.2%), oleic (31.75 and 31.84%) and palmitic (11.09 and 11.34 %) acids were the major fatty acids in the two oils. Specific extinctions at 232 nm (K232) and 270 nm (K270) were (0.58 and 0.44) and (0.42 and 0.33), respectively. The DSC melting curve showed that their melting points and melting enthalpies were (-28.05°C and 76.8 J/g) and (-27.47°C and 62.3 J/g), respectively. On the other hand, the evaluation of their DPPH radical scavenging, total antioxidant capacity, antibacterial and acetylcholinesterase activities showed interesting results. Thus, Phalaris canariensis seeds oils could deserve further consideration and investigation as a potentially new multi-purpose product for agro-food, medicinal and cosmetic uses.