Nut Oil Research Articles

Effect of different degumming methods on the chemical composition and physicochemical properties of tiger nut (Cyperus esculentus L.) oil

Abstract Objectives Tiger nut (Cyperus esculentus L.) oil is a promising edible oil that is rich in oleic acid. This study aimed to clarify the impact of different degumming methods on the chemical composition and physicochemical properties of crude tiger nut oil (CTO). Materials and Methods Five degummed tiger nut oils were prepared by high-temperature water (HWDO), medium-temperature water (MWDO), sodium chloride solution (SDO), acidic solution (ADO), and enzymatic method (EDO), respectively. Results Compared to that of CTO, the phospholipid contents of HWDO, MWDO, SDO, ADO, and EDO were reduced by 99.39%, 97.18%, 69.95%, 63.77%, and 65.60%, respectively. For CTO and all degummed oils, the fatty acid and endogenous antioxidant (i.e. tocopherols, sterols, flavonoids, total phenolics, and carotenoids) contents showed only small differences, but showed significant differences in quality parameters. Both the oxidative stability index and ferric ion-reducing antioxidant power decreased significantly after degumming; the former decreased from 52.26 to 15.55–19.80 h, and the latter decreased from 5818.91 to 4348.73–4524.34 μmol Trolox (TE)/kg. Conclusions These changes are highly related to the removal of hydratable phospholipids. In short, EDO exhibited the lowest turbidity, whereas MWDO showed the best oxidative stability (19.80 h) and highest smoke point (230.0 °C). This information can be utilized to improve the industrial production of tiger nut oil.

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.

This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of the dough. WF was replaced at the level of 5%, 10% and 15%. It was shown that use of OC in flour mixtures at various levels significantly influenced the rheological properties of the dough. The water absorption of wheat flour and oil cake mixtures was higher than that of the control sample, and the average value of this indicator was 53.4%. The control sample had the lowest dough development time (DDT), and the presence of HOC or WOC in the system resulted in a significant increase in this parameter (p < 0.05). The average DDT of WDHOC cakes was 4.7 min and was lower compared to WDWOC which was 5.9 min. The WDWOC10% and WDWOC15% samples were characterized by the highest dough stability value and the lowest degree of softening (p < 0.05). The presence of OC in the flour mixtures increased the values of the storage and loss moduli, which was reflected in the K' and K″ values. The values of these parameters also increased as the level of OC addition increased. WDHOC doughs were characterized by higher values of the K' and K″ parameters compared to WDWOC. The results of the creep and recovery test showed that the dough with the addition of nut OC was less susceptible to deformation compared to the control dough (p < 0.05). The resistance to deformation increased with the increasing share of HOC or WOC in the mixtures. The average value of viscoelastic compliance (J1) of this parameter for WDHOC dough was on average 1.8 × 10-4 Pa-1, and for WDWOC 2.0 × 10-4 Pa-1. Nut oil cakes are an interesting technological addition to the dough. Their use may have a positive impact on the characteristics of the finished product and expand their application possibilities in the food industry. This is because the dough with the addition of nut cakes was more stiff and less flexible and susceptible to deformation.

Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids.

The Amazon rainforest and the biodiversity hotspot of the Atlantic Forest are home to fruit trees that produce functional foods, which are still underutilized. The present study aimed to select potential functional nut donor trees from two Brazilian chestnuts, by evaluating the nutritional and antioxidant composition of the nuts and the fatty acid profile of the oil. The nutritional characteristics, antioxidants, oil fatty acid profile, and X-ray densitometry of the nuts were evaluated, as well as the characterization of leaf and soil nutrients for each parent tree. The nut oil was evaluated through Brix (%), mass (g), yield (%), and the fatty acid profile. For L. pisonis, the most nutritious nuts were produced by L. pisonis tree 4 (N > P > K > Mg > Ca > Zn > Fe) and L. pisonis tree 6 (P > Ca > Mg > Mn > Zn > Cu > Fe), and for the species L. lanceolata, L. lanceolata tree 6 (N > P > Ca > Mg > Zn > Fe > Cu) and L. lanceolata tree 2 (P > K > Mg > Zn > Cu). In L. pisonis, the highest production of anthocyanins, DPPH, total phenolics, and flavonoids was obtained from the nuts of L. pisonis tree 4 as well as for L. lanceolata, from L. lanceolata tree 1, except for flavonoids. The Brix of the oil from the nuts of both species showed no difference between the trees and the fatty acid profile with a similar amount between saturated (48-65%) and unsaturated (34-57%) fatty acids. Both species have nuts rich in nutrients and antioxidant compounds and can be considered unconventional functional foods. The data collected in the present study confirm that the nuts of these species can replace other foods as a source of selenium.

Evaluation of the Physico-Chemical Composition and Fatty Acid Profile of Cashew Nut Oil (Anacardium Occidentale) Compared to Sunflower Oil

The cashew nut (anacardium occidentale) is rich in fat, but little exploited in Côte d'Ivoire, the world's leading producer and exporter. A better perception and consumption of cashew kernel oil could contribute to improving the population's nutrition. The aim of this study is to determine the physico-chemical quality and nutritional value of artisanal oil derived from the artisanal pressing of cashew kernels in Côte d'Ivoire. To achieve this objective, the physicochemical parameters and fatty acid profile of cashew kernel oil were determined and compared with those of sunflower oil in accordance with standard methods. On completion of the work, the fat extraction rate for roasted cashew kernels was 60.75 ± 5.6%. Physicochemical analysis of cashew nut oil yielded moisture content 0.2%, oleic acidity 0.93 ± 0.00%, acid value 17.95 ± 0.00 mg OH/g oil, peroxide value 10.1 ± 0.00 meq O2/kg, saponification 192.14 ± 0.00 mg KOH/g oil, iodine value 79.31 ± 0.00 g I2/100 g, ester value 174.19 ± 0.00. As for the fatty acid profile, the total fatty acid concentration was 94.02%. The most representative unsaturated fatty acid is oleic acid (62.19 ± 0.007), which exceeds that of sunflower oil by a factor of 4. Linoleic acid represents 16.30 ± 0.007% and linolenic acid is in trace form with 00.2 ± 0.014%. In conclusion, the analysis of the various properties studied shows that cashew nut kernel oil is a highly valued edible extra-virgin oil, which could be valorized in the food and cosmetics industries.

Microbial Biotransformation of Agro-waste Into Biovanillin as Flavor: A Process Optimization by Response Surface Methodology

Vanillin is a flavour that is commonly employed in the food industry, but plant sources can yield a small amount of this molecule. Fermentative production of biovanillin by optimizing different process parameters such as specific pH, temperature, incubation time, carbon source, nitrogen source, ferulic acid substrate, and by agro wastes are beneficial in terms of fermentation economics and scale up of the process response surface methodology for an ideal production of biovanillin yield. Hence the present research emphasizes on optimization of fermentation conditions for employing Bacillus licheniformis MSJM5 isolate. As per the experimental results biovanillin production yield was enhanced at neutral pH, mesophilic temperature, in an incubation of 48 hrs, under revolving conditions, in the presence of glucose as carbon source soya bean as nitrogen source ferulic acid 0.3 mg concentration and ground nut oil cake, an agro waste material has stimulated the formation of biovanillin, 326-834 mg/ml. Further stastical analysis by RSM the yield of biovanillin was 1.89 mg/ml. Based on the morphological cultural and biochemical the positive strain MSJM5 is identified as Bacillus licheniformis with 98% homology and accession number ON413745. Strain improvement studies have reveated that UV light and Et Br use reduce the survival capacity of Bacillus licheniformis.

Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability.

In this study, Tiger nut (Cyperus esculentus L.) oil-based oleogels were prepared using the emulsion template method with whey protein (WPI; 0.5-2.5% (w/v) and Xanthan gum (XG; 0.1-0.5% (w/v). The microstructure of the oleogels obtained from the high internal phase emulsion (HIPE) and an emulsion after further shearing were observed using an optical microscope and laser confocal microscopy. A series of rheological tests were conducted to evaluate the effect of WPI and XG concentrations on the strength of the emulsion and oleogel. The texture, oil holding capacity, and oxidative stability of oleogels were characterized. The results showed that XG alone could not form oleogel, while the concentration of WPI had more effect than XG. When WPI was at a fixed concentration, the viscoelasticity of HIPE increased with the addition of XG. This was due to the complexation of WPI and XG, forming a stable gel network between the tight emulsion droplets and thus giving it a higher viscoelasticity. With an increase in WPI concentration, the stability and viscoelasticity of the emulsion were increased, and the oil-holding capacity and gel strength of the oleogels were enhanced. Moreover, the addition of XG could significantly enhance the stability and viscoelasticity of the emulsion (p < 0.05), and an increase in the concentration had a positive effect on it. The oleogels showed high gel strength (G' > 15,000 Pa) and good thixotropic recovery when the XG concentration was higher than 0.3% (w/v). WPI (2.0%) and XG (>0.3%) could be used to obtain HIPE with good physicochemical and viscoelastic properties, which in turn lead to oleogels with minimal oil loss, viscoelastic and thixotropic recovery, and temperature stability. Compared with tiger nut oil-based oleogel, tiger nut oil contained more polyunsaturated fatty acids, which were more easily decomposed through oxidation during storage and had lower oxidation stability. This study provides a reference for the preparation of oleogels from food-approved polymers and provides additional theoretical support for their potential application as solid fat substitutes.

Intestinal epithelial barrier protective effect of nut oils (walnut, almond, pistachio, and pine nut) on TNF-α/IFN-γ induced damage in Caco-2 cell monolayers

Damage to the intestinal barrier causes intestinal inflammation, which could lead to the development of gastrointestinal diseases. Nut oils contain an abundance of unsaturated fatty acids, which are responsible for most of the bioactivities of nut oils. Here, the protective effect of four nut oils on the intestinal epithelial barrier was confirmed using Caco-2 cells damaged by tumor necrosis factor-α/interferon-γ treatment. Nut oils effectively increased transepithelial electronic resistance and lowered paracellular fluorescein isothiocyanate-dextran permeability in damaged Caco-2 cells. Furthermore, the nut oils inhibited the pro-inflammatory cytokine production of interleukin-6, which was induced by the inflammatory response. In particular, walnut oil effectively improved tight junction protein (occludin and zonula occludens-1) expression and distribution in damaged Caco-2 cells. In conclusion, our findings suggest that nut oils are promising candidates for impaired intestinal barrier protection.

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆HG and retrogradation ∆HR were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G' and G″ modulus, while their values and the values of the K' and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G' > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.

Investigating the Effect of Cashew Nut Oil (Anacardium occidentale) Biodiesel on Corrosion of Metals

The transition from fossil fuel to clean and renewable fuel is a burning issue in the global space as at present. In addition to other source of energy, renewable liquid fuels such as biodiesel are providing solution to this surging global need. Just like fossil fuels, these renewable fuels come with their own challenges of which corrosion is prime. In this study the corrosion behaviour of metals in cashew nut oil biodiesel was conducted. Oil extracted from Cashew nuts was characterized for acid value free fatty acid and fatty acid profile. The oil was further trans esterified into biodiesel and fuel properties were characterized. Corrosion test for selected metals in biodiesel using mass loss method was also conducted. The acid value and free fatty acid for the oil was observed to be 5.61 mg/g KOH and 2.26 mg/g KOH respectively. The fatty acid profile was observed to be more of monounsaturated fatty acid especially Oleic acid (68.2 wt %) for biodiesel. The corrosion test showed copper metals and mild steel have higher corrosion rate of 0.02896 mm/y and 0.02617 mm/y respectively. Hence the corrosion pattern of metal in cashew nut oil biodiesel is slightly higher than other edible oil biodiesel.

Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids.

The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80°C, 0.36% (w/w) catalyst dosage, and 32min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35°C), lower slip melting point (33.5°C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.

LC-Orbitrap-HRMS Determination of Two Novel Plastochromanol Homologues.

The antioxidant plastochromanol-8 (PC-8) is a tocochromanol which differs from γ-tocotrienol in having an unsaturated side chain of eight instead of three isoprene units. The recent isolation of PC-8 from flaxseed oil indicates the additional presence of lower shares of two previously unknown homologues, plastochromanol-7 (PC-7) and plastochromanol-9 (PC-9), which feature seven and nine isoprenoid units respectively on the γ-chromanol backbone. Here, a fast LC-Orbitrap-HRMS method is applied for the determination of PC-7 and PC-9 in seven plant oils and a plant extract. The presence of PC-7, PC-8, and PC-9 is confirmed in all eight investigated samples by LC-Orbitrap-HRMS analysis after saponification. PC-8 amounts of ≈315-350 mgkg-1 in two flaxseed oils, ≈75 mgkg-1 in rapeseed oil, ≈38mgkg-1 in camelina oil, ≈80-120mgkg-1 in two mustard oils, ≈90 mgkg-1 in candle nut oil, and ≈900 mgkg-1 dry weight in Cecropia leaves are determined by quantification. Semi-quantification of PC-7 and PC-9 indicated the presence of ≈0.1-1% of PC-7 and PC-9 in varied relative ratios. The novel plastochromanol homologues are of particular interest to researchers with focus on vitamin E and other tocochromanols because of their unexplored bioactivity.

Front-to-package labels relevance for policy: the Nutri-Score as case study

Abstract Front-of-package nutrition labels provide simplified information on the nutritional composition of foods. They are considered efficient tools to help consumers make heathier food choices at the point of purchase and may thus contribute at preventing nutrition-related diseases (overweight and obesity, cardiovascular disease, cancer etc.). The Nutri-score is a summary graded front-of-pack label developed in France in 2014. Using a nutrient profiling system, it classifies products in five categories from A/green to E/red depending on their composition in energy, saturated fats, sugars, salt, fibers, proteins and fruit, vegetables, legumes, nuts and olive, canola and nut oils. The validation of the Nutri-Score investigated both the validation of the nutrient profiling system underlying it and its graphical format, comparing its performance to several other schemes currently in use in the world. Overall, the Nutri-Score is aligned with dietary guidelines, and the average nutrient profile of the foods consumed at the dietary level appeared to reflect the nutritional quality of the diet. At the diet level, the nutrient profile of the foods consumed has been found to be associated with higher risks of cancer, cardio-vascular diseases, weight gain or metabolic syndrome in multiple cohort studies. Finally, compared to other schemes the Nutri-Score was found to be the most effective at improving the capacity of consumers to compare products and help them make healthier food choices in purchasing situations.

High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility

In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of high internal phase emulsions (HIPEs) were investigated. Compared to the HIPEs stabilized by the mixture of WP and CMC, the HIPEs stabilized by WP-CMC were less sensitive to environmental changes by particle size and zeta-potential, and showed better stability and bioavailability of pine nut oil as well as β-carotene during simulated gastrointestinal digestion. In addition, the inclusion function and pine nut oil oxidative stability of the HIPEs stabilized by WP-CMC were better during 16 days of storage than those of the pine nut oil and HIPEs stabilized by the mixture of WP and CMC, and also expressed higher storage stability of β-carotene. These results suggested that the conjugate-stabilized emulsions developed in this study have potential applications as protectors and carriers of liposoluble active ingredients.

Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications.

Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.

FT-MIR-ATR Associated with Chemometrics Methods: A Preliminary Analysis of Deterioration State of Brazil Nut Oil.

Brazil nut oil is highly valued in the food, cosmetic, chemical, and pharmaceutical industries, as well as other sectors of the economy. This work aims to use the Fourier transform infrared (FTIR) technique associated with partial least squares regression (PLSR) and principal component analysis (PCA) to demonstrate that these methods can be used in a prior and rapid analysis in quality control. Natural oils were extracted and stored for chemical analysis. PCA presented two groups regarding the state of degradation, subdivided into super-degraded and partially degraded groups in 99.88% of the explained variance. The applied PLS reported an acidity index (AI) prediction model with root mean square error of calibration (RMSEC) = 1.8564, root mean square error of cross-validation (REMSECV) = 4.2641, root mean square error of prediction (RMSEP) = 2.1491, R2cal (calibration correlation coefficient) equal to 0.9679, R2val (validation correlation coefficient) equal to 0.8474, and R2pred (prediction correlation coefficient) equal to 0, 8468. The peroxide index (PI) prediction model showed RMSEC = 0.0005, REMSECV = 0.0016, RMSEP = 0.00079, calibration R2 equal to 0.9670, cross-validation R2 equal to 0.7149, and R2 of prediction equal to 0.9099. The physical-chemical analyses identified that five samples fit in the food sector and the others fit in other sectors of the economy. In this way, the preliminary monitoring of the state of degradation was reported, and the prediction models of the peroxide and acidity indexes in Brazil nut oil for quality control were determined.

Characterization and cytotoxity analysis of acuthy chestnut (Couepia edulis Prance) for use in herbal therapy

The Brazilian Amazon rainforest is rich in natural resources, which are widely used in areas such as food and health, especially for local populations. Couepia edulis Prance is a tree from the Amazon, consisting of fruits called agouti nut, which its use as a herbal medicine is widespread in the Amazon region. That said, the aim of this article was to verify the cytotoxicity of Agouti nut oil. For this, the nutritional characteristics, physical-chemical and bioactive properties of agouti nut oil were verified, for subsequent cytotoxicity bioassay. In the centesimal composition it was identified: Caloric Value 658.84± 0.02; Proteins 10.01 ± 0.03; Ash 2.34 ± 0.04; Lipids 61.20 ± 0.15; Carbohydrates 17.00 ± 0.20; Fibers 29.74 ± 0.64. In the fatty acid profile: arachidic (0.42%), palmitoleic (1.02%), stearic (7.11%), linoleic (14%), palmitic (29.20%), oleic (35.01%). In the cytotoxicity assay at different extract concentrations (100; 50; 6.25 and 1.56 µg.mL-1) cell viability of 78.60 to 90.20% was identified. We conclude that the almond and the oil of the Agouti nut at the nutritional and physical-chemical level were within the food standards for consumption, with a high content of total fibers.

Recent advances on the effect of nut consumption on cognitive improvement

AbstractCognitive disorders, including dementia, Parkinson's and Alzheimer's disease, pose significant public health issues. Preventing/delaying their onset is essential as effective medical treatments are unavailable. Nuts contain bioactive compounds, including fatty acids, macronutrients such as proteins and dietary fibers, micronutrients, and polyphenols; these act synergistically preventing age‐related diseases. Epidemiological investigations have established that high nut consumption reduces cognitive impairment risk, suggesting it is useful for cognitively impaired individuals; however, clinical data on the effects of nut consumption on cognitive function are lacking. This review summarized nut consumption effects on oxidative stress, inflammatory response, and gut microbiota. Nuts reduce oxidative stress; their active substances, including glansreginin A, proanthocyanidins, quercetin, and nut oil, have significant anti‐inflammatory effects. Furthermore, they comprise complex mixtures, which synergistically induce beneficial changes in the intestinal microbial community.

The effect of roasting process on tiger nut oil properties and enhancing the oxidative stability of sunflower oil by blending with it

The effect of roasting process on tiger nut oil properties and enhancing the oxidative stability of sunflower oil by blending with it

Application of lime peel oil composite nanoemulsion to prevent toxigenic fungi in nuts

Food byproduct oils may have antimicrobial impacts when used in coating and preservation. Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study utilized lime oil emulsion to minimize fungal infection and reduce aflatoxin B1 (AFB1). Besides, it evaluated lime oil's impact on nuts' protection against oxidation and deterioration during storage. Lime oil was extracted using hydrodistillation, and gas chromatography (GC-MS) evaluated volatile constituents. Oil was loaded into a composite emulsion of whey protein, Arabic gum, gelatin, and carboxymethyl cellulose. The antimicrobial and antifungal properties of the nut-coating emulsion were evaluated. A simulated Aspergillus flavus infection experiment evaluated composite resistance for fungal infection and AFB1 production. Oxidation and acidity changes in nuts oil composition were evaluated by proximate analysis, fatty acid composition, and induction period. The oil majority was recorded for terpenes and monoterpenes, including limonene (44.69 ± 2.11%). The emulsion was characterized by zeta potential (−21.16 ± 1.28 mV), stability (99.61 ± 0.02%), and polydispersity index (0.41 ± 0.05). Antimicrobial properties recorded a high antibacterial inhibition zone (up to 28.37 ± 0.11 mm) and anti-mycotoxigenic fungi (up to 37.61 ± 0.24 mm). For the simulated experiment, fungal growth reduction ranged between 78.02% for filmed-peanut and 84.5% for filmed-almond, while AFB1 was not detected in filmed hazelnut and almond. During the one-year storage of samples, there was a slight change in nut oil composition and oxidation progress in filmed nuts, while there was a significant change in non-filmed nuts. The result recommended lime-composite as an edible nut coating that prevents aflatoxigenic contamination, oxidation changes, and improved shelf life.

Literatur Review: Tumbuhan Penghasil Asap Cair

Liquid smoke is the dispersion of smoke vapor in water. One of the systems for the formation of liquid smoke by condensing the smoke from incomplete combustion of wood. During combustion, compounds from wood include cellulose, helmicellulose and lignin to obtain pyrolysis to produce several compounds such as phenols, carbonyls, acids, furans, alcohols, lactones, polycyclic hydrocarbons, these compounds function as antioxidants, antibacterials and form color and taste. typical. Pyrolysis is a method of breaking down lignocellulosic by limited heat and oxygen and forming gas, liquid or charcoal, the amount of which depends on the types of materials, methods and conditions of pyrolysis. The liquid smoke formation method is carried out through a number of stages starting from pyrolysis, condensation and redistillation. Plants that have been used to produce liquid smoke include coconut shells, nutmeg shells, areca nut shells, bamboo, durian bark, corn cobs, mangrove bark, oil palm and rice husks. The purpose of writing this journal is to find out which plants produce the most liquid smoke.