Meq O2 Research Articles

​Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual’s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21 g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.

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> 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.

Comparative physicochemical analysis of seed oils of wild cucumber (Cucumis sativus var. hardwickii (Royle) Alef.), cucumber (Cucumis sativus L. var. sativus), and gherkin (Cucumis anguria L.)

To determine the suitability of wild cucumber as a natural resource of seed oil, we assessed the chemical composition of seeds and seed oils from wild cucumber (Cucumis sativus var. hardwickii (Royle) Alef.) and compared them with those of cucumber (Cucumis sativus L. var. sativus) and gherkin (Cucumis anguria L.). Wild cucumber, cucumber, and gherkin seeds contained 21.04, 23.87, and 21.32 g 100 g−1 of oil, respectively, and were rich in proteins, carbohydrates, minerals, and fiber. Free fatty acids, iodine value, peroxide value, acid value, saponification, and ester values of wild cucumber seed oil were 1.12%, 124.45 mg 100 g−1, 0.84 meq O2 Kg−1, and 2.24, 140.25, and 138.0 mg of KOH g−1, respectively. The main fatty acid in seed oils was linoleic acid, followed by oleic, palmitic, and stearic acids. Thus, wild cucumber seeds are an alternative source of vegetable oil, a potential raw material in food applications.

Physicochemical Analysis of Palm Kernel Oil Extracts from Traditional Varieties in the West Region of Côte d'Ivoire

Aims: This study aims to evaluate the physicochemical properties of palm kernel oil extracted from traditional varieties in the Mountain district, West region of Côte d’Ivoire.
 Study Design: Palm kernels were collected from women crude palm oil producers in three departments of the western part of Cote d'Ivoire. In each department, 50 kg of palm kernel were purchased per supplier.
 Place and Duration of Study: This study was carried out June to September 2017.The collected almonds of palm kernels were carried out at the Biochemistry and Food Sciences Laboratory of the Félix Houphouët-Boigny University, Abidjan.
 Methodology: The palm kernel oils were extracted by maceration and their physicochemical properties were determinate using standard methods.
 Results: The results obtained show that the values for the physicochemical parameters of palm kernel oils from the three departments were similar and fell in those of the standards of Codex Alimentarius 2019. However, physicochemical parameters statistically vary (P<0.05) between the departments. The yields of oils extracted fluctuated between 39.64 ± 2.14 % and 52.26 ± 1.16 %. The refractive index ranges between 1.453 ± 0.01 and 1.454 ± 0.002. The relative density varies between 0.90 and 0.91. The level of insoluble impurities ranged from 0.06 to 0.09 %. The moisture and volatile matter content varied between 0.62 ± 0.05 to 1.94 ± 0.07 %. The acid value and free fat acid percentage varies from 6.37 ± 0.65 to 8.54 ± 0.57 mg KOH/g and 3.20 ± 0.31 to 4.29 ± 0.28 %, the saponification value ranges between 216.02 ± 8.96 mg KOH/g and 248.16 ± 2.40 mgKOH/g, iodine value varies from 17.52 ± 0.43and 19.05 ± 0.95 g of iodine per 100 g of fat and peroxide value range between 6.02 ± 1.13 to 8.38 ± 1.00meq O2 kg of fat. The study of the lipid composition of these fats showed significant presence of fatty acid and unsaponifiable. The major fatty acids are lauric acid (50.50 - 51.00 %), myristic acid (18.35 - 18.80 %) and oleic acid (12.80 - 13.92 %).
 Conclusion: Given the results, palm kernel oils from the three departments exhibited good physicochemical properties, a clear indication that palm kernel oil could be used as edible and non-edible products in many homes and at various levels of industries in Côte d'Ivoire. There is limited information available about palm kernel oil from the western region of Côte d'Ivoire now and this study systematically researched on it, which can provide useful information for Ivorian oil palm industry.

Rain tree (Samanea saman) seed oil: Solvent extraction, optimization and characterization

The present investigation reports the soxhlet assisted solvent extraction technique to derive the oil from seeds of the rain tree. The optimization of the factors affecting the extraction process has been carried out by Response Surface Methodology (RSM) technique, and a Box-Behnken Design (BBD) consisting of three process variables has been developed to optimize the yield of oil. Using the RSM technique, the predicted optimum oil yield of 11.15% at an optimized condition of powder weight of 20 g, volume of solvent of 380 mL, and extraction time of 6 h. The physiochemical properties of the oil showed liquid greenish-yellow with 0.88, 1.473 of specific gravity and refractive index, respectively. Similarly, the moisture content, free fatty acid, acid value, saponification value, iodine value, and peroxide value were found to be 0.16%, 13.615, 27.23, 187.1 mg KOH per g oil, 65.8 g I2 per 100 g, and 4.02 meq O2 per kg, respectively. From the obtained results, it was found that the extracted oil could be used for various applications.

Effects of Combining Antioxidants on the Oxidative Stability of Refined, Bleached and Deodorized Palm Olein during Continuous Deep Frying of Potato Chips

In this study, the effect of a novel antioxidants composite system based on a synergetic composite between Tertiary butyl hydroquinone (TBHQ), Ascorbyl palmitate, citric acid, and Dimethicone have been evaluated against the classical common antioxidant system based on TBHQ at the highest permitted dose of 200 ppm during successive deep-frying cycles. Also, the shelf life of fried food and its sensory performance and oil absorption content o fried food were comparatively studied. The Novel antioxidant composite system is a synergetic blend of an artificial antioxidant, TBHQ and vitamin C palmitate( Ascorbyl palmitate) as natural identical antioxidants, an effective sequestrant which is Citric acid and poly dimethyl siloxane as an anti-foaming system to obtain the highest oxidative stability impact during deep frying. The frying processes were carried at 180 ᴼC for sliced potato chips for 8 successive frying cycles.Sensory evaluation of the fried potato has been conducted under accelerated storage conditions to determine the effect of the oil oxidative stability on the shelf life of fried food. The oxidative degradation of the oil was evaluated by measuring different oxidation and degradation parameters for their respective peroxide value ( PV), free fatty acid( FFA %), the content of conjugated dienes, P-anisidine value,( p-A.V), induction period (IP), and Lovibond color. The (%) of oil absorption in the potato chips was also measured. The sensory evaluation has been done for fried foods to evaluate the crunchiness and likability of obtained french fries. Results revealed that the jump in primary & secondary oxidation parameters as PV and p- A.V.of palm olein after 8 successive frying cycles was very limited for the antioxidant composite system I by only 1.842± 0.1 meq O2/ kg in PV and by 6.2315±0.45 for p-A.V. Same for FFA, the jump was limited for the antioxidant composite system I for only 0.084+/-0.005 as well. However, the final PV, FFA after the 8 frying cycles are still within the Codex and local Egyptian regulation limits the edible oil human usage. Same for other quality parameters like color jump was limited to 3.4 Red jumps on Lovi bond scale for composite I. Study proofed that palm olein fortified with 650 ppm of the antioxidant composite (I) consists of TBHQ, Ascorbyl palmitate, citric acid, and polydimethylsiloxane at the specified synergistic ratios gives outstanding stability to refined Palm olein during the successive deep frying up to 8 successive frying cycles. It also achieved less oil absorption for french fries by about 3.5% less than the same oil fortified with 200 ppm TBHQ, which is the highest permitted dose of this strong antioxidant. (P≤0.05). Furthermore, sensory evaluation of the fried potatoes has been improved with the novel antioxidant system compared to theclassical TBHQ system.

Antioxidant evaluation of Fumaria parviflora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil

In the present study, the antioxidant activity of the extracts of Fumaria parviflora L. root and leaves obtained by ultrasound-assisted, microwave-assisted, supercritical fluid, and subcritical water extraction was assayed through DPPH radical scavenging method, ferric reduction assay, β-carotene: linoleic acid bleaching assay, and rancimat. The higher phenolic (50.47 mg GA/g DM) and flavonoid content (13.14 mg QE/g DM) was observed in ultrasonic leaves extract. The concentration-dependent antioxidant activity was observed for all extracts in all evaluation methods. The ultrasonic extract of F. parviflora L. leaves was incorporated into nanocapsules which were prepared with maltodextrin (MD), and gum Arabic (GA) at different ratio (1:0, 0:1, 1:1). The antioxidant activity of nano encapsulated extract was evaluated in sunflower oil (SFO) during 50 days of storage. Howbeit, the MD-GA nanocapsule was smaller than other nanocapsules, they had higher antioxidant properties in SFO. At the end of storage time, the lowest peroxide value (9.28 meq O2 kg−1 oil) and thiobarbituric acid value (4.34 mg malondialdehyde eq kg−1 oil) were related to oil containing MD-GA nanocapsules in comparison with control sample which exhibited the highest peroxide value (94.03 meq O2 kg−1 oil) and thiobarbituric acid value (0.32 mg malondialdehyde eq kg−1 oil) values. Also, the tert-Butylhydroquinone (TBHQ) had higher antioxidant capacity at lower concentration in all antioxidant tests, the SFO samples containing nanoencapsulated extract were more resistant to oxidation than control and TBHQ samples. The results of this study suggest that encapsulated F. parviflora L. leaves extract can be used as natural antioxidant to preserve sunflower oil.

Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry.

Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O2·kg−1) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products.

Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage

In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated periodically for 14 days of storage at 4 °C. Although after 1 day of storage TP treatments at level of 1% did not exert any antioxidant effects on TBARS, PV varied for all treatments except control and remained lower than 8 meq O2/kg throughout the storage time. During refrigerated storage, formation of lipid oxidation products increased from 2.8 to 15.2 meq O2/ kg for PV and 0.064 to 0.38 mg malondialdehyde (MDA)/kg in the TBARS test, respectively. At the end of storage time, the PV and MDA value in chicken sausage treated with 1%, 2% and 10% TP decreased by 51 and 19%, 73 and 69%, and 71 and 82% (P <0.05), respectively. The results of sensory evaluation showed that panelists preferred functional sausage containing 2% of TP and higher levels of TP altered the visual appearance of product.

Effectiveness of hydrothermal pretreatment to rice bran before extraction on physico-chemical qualities of rice bran oil

Rice bran oil has great benefits over other edible oils due to its unique antioxidant, oryzanol. There are many techniques employed for the extraction of rice bran oil. This research examined the impact of hydrothermal pretreatment (oC/min) before screw press extraction on physico-chemical quality attributes of rice bran oil such as peroxide value (meq O2/ Kg oil), acid value (mg KOH/g oil), free fatty acid (% olecic acid), tocopherol (µg/g), FRAP ferric reducing antioxidant power (mg FeSO4/g), DPPH radical scavenging activity (%), ?-oryzanol content (mg/g) and oil extraction yield (%). Our results revealed that rice bran should be heated at 120 oC for 8 min before screw press extraction to obtain the best physico-chemical and antioxidant qualities of rice bran oil. By this investigation, the economic value of rice bran would be improved significantly as a valuable input for food and pharmaceutical industry, instead of mono utilization as by-product for feed. Consumers would have better chance to improve their health via a green phytochemical food.

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.

Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus)

ABSTRACT The influence of the most important heat treatments: cooking, microwave heating, baking, and frying (with comparison of deep-frying with pan-frying and convection baking with conventional) on the level of oxidation and fatty acids composition in lipids of African catfish was studied. After any heat treatment, the peroxide value did not exceed 5 mEq O2 kg−1 lipids and the anisidine value did not exceed 6.5, which can be considered as good lipid quality. It was found that the fillets subjected to convection baking and pan frying were characterized by lower oxidation levels and higher nutritional quality of lipids than those subjected to conventional baking and deep frying. When converted to wet weight, EPA and DHA losses after heating did not exceed 33%. However, when converted to dry mass, the losses of these acids, depending on the treatment applied, were between 3.8 and 51.8%. Better quality of lipids was found in heated fillets in which heat transfer took place by convection (cooking, baking) than by conduction (frying). It was found that depending on the applied heat treatment, 200 g portion provides about 190 (fried fillets) to 350 (convection-baked fillets) mg EPA and DHA.

Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil

In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180°C) and times (0-60min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. Hemp seed oil contained high levels of linoleic acid (54.85%), α-linolenic acid (18.13%) and γ-tocopherol (707.47mg/kg oil). While tocopherol isomers decreased with increasing roasting time and temperature, total phenolic content and antioxidant activity showed increasing trend. The peroxide and p-anisidine values of roasted samples varied from 1.33 to 3.09meq O2 /kg oil and 1.65 to 43.27, respectively. The peroxide and p-anisidine values of samples were simultaneously generated at the early stage of roasting. Kinetic evaluation of data showed that peroxides act as limiting factor in autocatalytic oxidation reactions. The order and rate constant regarding peroxide value were similar with those of p-anisidine value. The effects of roasting temperature and time on the oxidation parameters and antioxidant contents of samples were significant (p < 0.05). Based on peroxide and p-anisidine values, roasting at 140-160°C for 35min or at 180°C for 15min are recommended to provide good quality roasted hemp seed.

Perubahan Bilangan Peroksida pada Blending VCO-Ekstrak Likopen Buah Tomat Berdasarkan Perbandingan Rasio dan Lama Penyimpanan

Utilizing of lycopene extract in VCO has serve as antioxidant agent that protected VCO from oxidation process during storage. Belnding of VCO and tomato lycopene extract has been done that purpose to determine changes in peroxide number in the mixture of VCO-lycopene extract tomatoes based on comparison of ratios and length of storage. Peroxide contents from the mixture of tomato extract with VCO were determined using a spectrophotometric method at a wavelength of 500 nm. The results showed that the best results were obtained at a ratio of 40: 3 (v/w) with peroxide numbers 0.08 meq O2/ kg, 1.38 meq O2/ kg, 1.84 meq O2/ kg, 3.21 meq O2/ kg, 3.46 meq O2/ kg and 3.83 meq O2/ kg respectively. Peroxide numbers increased with increasing storage time, the highest increase occurred at week 3 at a ratio of 40: 1 (v/w) which was equal to 9.62 meq O2/ kg. The addition of lycopene was better at reducing the VCO oxidation process than without the addition of lycopene.&#x0D; Keywords: peroxide value, VCO, lycopene, duration of storage, ratio comparison

Viscosity-Temperature Stability, Chemical Characterization, and Fatty Acid Profiles of some Brands of Refined Vegetable Oil

Oils of vegetable origin are of great importance in food, soap, and cosmetic industries and they may also be used as lubricants and raw materials for biodiesel production depending on their viscosity and thermal stability. This work provides insight into the fatty acid components, physicochemical properties and thermal stability of some refined vegetable oils. The Saponification values, peroxide values, acid values, iodine values and refractive index of these oils range from 185.38 to 209.26 mg/g KOH, 2.00 to 37.00 meq O2/ kg, 2.50 to 5.50 mg KOH/ g, 31.09 to 89.46 g / 100g and 1.441 to 1.488 respectively The activation energies obtained from Arrhenius-type equation range from 11.32 to 3.85 kJ mol-1, while the enthalpy (∆H҂) and entropy (∆S҂) of activation obtained from Eyring-type equation range from 6.852 to 14.317 kJ mol-1 and -31.85 to -29.06 J mol-1 K-1 respectively. The Gibbs free energy of activation (∆G҂) ranges from 15.51 to 23.81 k J mol-1. The Pw oil brand has the highest thermal stability and resistance to shear stress due to its high activation energy and a low degree of unsaturation. The heat was absorbed during the process, the reaction mechanism was associative and the entire process was non-spontaneous.

Overall quality and oxidative damage in packaged freshly shelled walnut kernels during cold storage

In this study, the effect of passive- and active-modified atmosphere packaging (PMA and MAP with 70% N2 and 30% CO2) using semipermeable and barrier films on physicochemical and enzymatic properties and quality of freshly shelled walnut kernels stored at 6 °C for 18 days were investigated. Changes in physicochemical such as free fatty acidity content, peroxide value, colour and enzymatic traits such as polyphenol oxidase, lipoxygenase were tracked in the fresh kernels during cold storage in different packaging systems. The MAP system inhibited polyphenol oxidase activity, delayed browning of tegumented kernels, and helped in maintaining a high total polyphenol content. The PMA system preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation with values of 3.26 ± 0.05 nmol hydroperoxides min−1 g−1 dry weight and 10.90 ± 0.50 nmol g−1 dry weight, respectively after 18 days of cold storage. Moreover, this system inhibited free fatty acid formation and it was characterised by lower peroxide values with 5.17 ± 0.04 mEq O2 kg−1 oil at the end of storage. Principal component analysis provided a global view of the differential qualitative responses of fresh walnut kernels in different packaging systems during cold storage. Our results show that packaging systems could be utilised to extend postharvest shelf life, improve qualitative traits, and inhibit enzyme-mediated browning of fresh kernel walnuts during cold storage.

Utilization of front-face fluorescence spectroscopy for monitoring lipid oxidation during Lebanese Qishta aging

Front-face fluorescence spectroscopy technique coupled with chemometric tools was used for predicting the freshness state of a Lebanese dairy product called Qishta, stored up to 20 days. Acid, peroxide and thiobarbituric acid reactive substances (TBARS) values reached no more than 0.93 mg NaOH g−1 fat, 6.22 meq O2 Kg−1 fat, and 0.0313 mg malonaldehyde (MA) kg−1 sample, respectively, throughout the investigated storage time. In parallel, fluorescence emission spectra of tryptophan and riboflavin, and fluorescence excitation spectra of vitamin A were recorded and showed the highest fluorescence intensity for the Qishta samples aged of 20 days and the lowest intensity for the fresh ones. The primary and secondary indicators of lipid oxidation showed that Qishta can be stored for 20 days without any alteration despite the increase in the TBARS after 16 days of storage. Principal component analysis (PCA) applied on riboflavin emission spectra allowed better discrimination between Qishta samples with a clear distinction of those aged 20 days while some overlapping was noticed between samples aged below 16 days. A high correlation (R2 = 0.923) was observed between the peroxide value and the intensity of the riboflavin fluorescence recorded at 460 nm.

Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions.

Refined red palm olein (RPOo) is the first cooking oil that is a pro-Vitamin A source due to its high carotenoid concentration. The quality specifications from the manufacturers are usually applied to freshly produced oil. However, there is currently no information regarding the oxidative stability and phytonutrient content (Vitamin E and Carotene) for RPOo after prolonged storage time. The objective then is to study the effect of two local storage conditions and storage period(s) on the oxidative stability of RPOo. In this study, peroxide value (PV), p-anisidine value (AnV), induction period (IP), free fatty acid (FFA), and Vitamin E content were determined periodically for twelve months under local storage conditions (supermarket and kitchen). Carotene content, however, was determined only at initial and at the 12th month of storage time periods. It was found that there was an overall progressive but slow increase in PV and p-AnV. For PV, the storage effects were inconsistent. However, the effects were significant (p < 0.01) on the AnV throughout storage. At the end of the 12-months, for both storage conditions, the PV < 10 meq O2 g-1, the AnV < 10, the FFA < 0.2 % (palmitic acid), with a 30% drop in the total Vitamin E, and carotenoids content showed no significant drop (p < 0.01). The PV and AnV were also within Codex Alimentarius' recommended limits. Finally, the oxidative parameters showed that RPOo remains stable after year storage under the two simulated local storage conditions (the aforementioned supermarket and kitchen).

The study of chemical content and physicochemical properties of ostrich (Struthio camelus) fat (local)

The study contains the description of the ostrich fat by estimating the chemical content, which included moisture, protein, fat, ash, cholesterol, minerals and lipid-soluble vitamins, including vitamin (E andA) and the estimation of lipoproteins. Chemical properties were also studied which include peroxide value (PV), free fatty acids (FFA), saponification number (SN), iodine number and Physical properties include viscosity, density and specific gravity, refractive index, melting point and ester value (EV). Fatty acids were identified by using gas chromatography (GC). The results showed the percentage of moisture, protein, fat and ash were 5.56%, 5.16%, 87.88% and 1.03%, respectively. The mineral includes sodium, potassium, calcium, magnesium, phosphorus, iron and selenium reach to 8.5, 2.5, 40.11, 12.96, 78.6, 0.532 and 7.86 ppm respectively, cholesterol content was 50.63 mg / 100 g, vitamins content A and E was recorded 72.13 and 91.30 mg / ml respectively. The fat has good chemical and physical properties, such as viscosity, density and specific gravity, refractive index, melting point, saponification number, iodine number and ester value. While the results of lipoproteins in the ostrich fat HDL was 65 mg / dl, LDL 52 mg / dl and VLDL 35 mg / dl and triglycerides reach to 75 mg / dl. The peroxide number was 0.86 equivalent Meq O2 / Kg, and the percentage of the free fat acids reach to 0.38%. The fatty acid compassion was analyzed by gas chromatography (GC) and also showed nine saturated and unsaturated fatty acids including oleic acid, palmitic acid, arachidonic acid, erucic acid, heneicosanoic acid, undecanoic acid, lauric acid, caproic acid and myristic acid.

Feasibility of oxidized soybean oil for rubber devulcanization

This study investigates the feasibility of using oxidized soybean oil (Ox-SO) for mechano-chemical devulcanization of sulfur-cured natural rubber. A 22 full factorial design of experiment was used to determine the effect of devulcanization time (20, 40 min) and amount of Ox-SO (6, 10 phr) in the crosslink density and sol-gel content of devulcanized VR (DVR). After conductive heating and stirring of soybean oil for 60 h, a peroxide value of 316.3 meq O2 kg−1 oil was achieved which corresponds to approximately 2500 ppm of lipid hydroperoxides. Decreasing the devulcanization time (from 40 to 20 min) and amount of Ox-SO (from 10 to 6 phr) decreased the crosslink density by 71.1% and increased the sol content by 228.2%. The optimum conditions are 20 min of devulcanization time and 6 phr of Ox-SO where the crosslink density of VR is reduced to 6.2×10−5 mol cm−3 and the sol content is 10.2% (control VR crosslink density: 2.1×10−4 mol cm−3, sol content: 3.1% ). In summary, Ox-SO was found to be a feasible agent for rubber devulcanization. DVR blends with virgin rubber are required to assess Ox-SO’s commercial readiness.