Acid Content Of Oil Research Articles

Effect of Repeated Use of Frying on Free Fatty Acids Content of Oils

By using the same frying media foe repeated fryings, the free fatty acid intent increased gradually and showed a significant increase from an average of 0.20091 in fresh samples to 0885ft after six...

Occurrence of Fungi and Mycotoxins Associated with Field Mold Damaged Soybeans in the Midwest.

Abnormally warm, humid weather from 18 September to 7 October 1986 resulted in a delayed soybean harvest throughout the northern half of Illinois and portions of Iowa, Michigan, Minnesota, Missouri, and Wisconsin. Twenty-four soybean samples from Illinois, Iowa, and Michigan from soybean seed either refused or heavily discounted by grain elevators were analyzed for percent damage, fungal infection and germination, and oil and protein content; free fatty acid content in oil; and mycotoxins including diacetoxyscirpenol (DAS), deoxynivalenol (DON), HT-2 toxin, ochratoxin, T-2 toxin, zearalenone, zearalenol, and aflatoxins B 1 , B 2 , G 1 , and G 2 . The percent damage ranged from 4.7 to 25.8%, and germination ranged from 7.5 to 39.0%. Seeds were heavily infected with Alternaria alternata (6.3-63.0%), Fusarium graminearum (13.0-51.3%), and Phomopsis spp. (12.5-49.0%). Other fungi, including Cercospora kikuchii and Aspergillus spp., were identified in 2.0-15.5% of the seeds. Protein, oil, and free fatty acid content were in expected ranges. Zearalenone was detected in whole soybeans, hulls, meal, and oil. Zearalenol was detectable in hulls and meal. DON was detected in whole soybeans, hulls, meal, and oil. DAS was detected in whole soybeans, hulls, and meal. T-2 (primarily HT-2) was detected in whole soybeans, hulls, meal, and oil. Ochratoxin was not detected and aflatoxin B 1 was found in hulls of only three of 24 samples, with the greatest amount detected being 5.8 ηg/g

Comparison of two standard methods for determination of free fatty acids content in oils extracted from oilseeds and vegetable oils

AbstractTwo standard titrimetric procedures for determination of free fatty acids in vegetable oils and in oils extracted from oilseeds were examined using rapeseed oil, illipe nuts and fat, and groundnuts and groundnut oil as test materials. Both procedures involve dissolution of the fat in an organic solvent and titration with standard alkali solution using phenolphthalein as indicator. Results obtained using each of the two methods agree closely in most cases and certainly for commercial contractual purposes the two methods are interchangeable. Suggestions are made for modification of these methods particularly in regard to solvents and allowed variation in analysis results.

Effect of irradiation and chemical treatment on yield and quality ofBrassica juncea (L.) seed and oil

Six mutants obtained by gamma-ray irradiation and post-irradiation chemical treatment were selected on the basis of seed size, branching pattern and period of maturity and analysed for sced yield, oil content, protein content and fatty acid composition. Increase in the seed size was associated with an increase in protein content as well as erucic acid content in oil but not with oil content. As compared to controls, the increase in erucic acid content was found in all the mutants.

Control and reduction of free fatty acid concentration in oil recovered from fish silage prepared from sprat

AbstractIncreases in the free fatty acid (FFA) content of oil recovered from sprat silage have been shown to be partially due to release of FFA from their water‐soluble salts on acidification and to the carry over of certain organic acid acidulants. Acid hydrolysis has been shown to be a significant contributor to oil degradation at low pH, but a heat‐labile catalyst active below pH 7.0 has been shown to be a contributor to FFA levels in the oil of sprat silage incubated for long periods of time. Preparation of silages using sulphuric‐formic acid mixtures and the use of a preheat treatment have been shown to reduce this activity.

Serpentine Sunflower, Helianthus Exilis, as a Genetic Resource1

The common weedy species Helianthus bolanderi Gray and a rare endemic, H. exilis Gray, were studied comparatively for population variation and ecology. Seeds from nature and from populations grown in a greenhouse were used in germination tests and fatty acid analysis of oil. The potential value of H. exilis as a genetic resource resides in its higher linoleic acid content in oil and germination polymorphism related to the response to red/far‐red light and low temperatures that may be useful in eliminating dormancy problems.

Detection of Peanuts in Adulterated Tehina and Halva

Abstract A proposed method for detection and approximate estimation of peanut admixtures in adulterated tehina and halva (local sesame products) at a minimum level of 3–7% is presented which is based on the difference in behenic acid content of oils extracted from peanuts and sesame seeds. Long-chain saturated fatty acid esters from the analyzed mixture of methyl esters were isolated through urea complexing, and the gas chromatographic technique of analysis was used. Behenic acid was found to be present not only in peanut oil (as reported in the literature) but also in sesame oil in amounts not exceeding 0.3%.

The influence of storage on the fatty acid content of cod liver oil

A study has been made of the change of fatty acid content of cod liver oils during storage. Thirty oils varying in acid content from 0.38% to 20.88% were procured in the open market. They represented three types of oils—medicinal, animal feeding and industrial oils. The samples of oil were stored at room temperature, in the dark, in three-fourths filled, four-ounce, amber, cork-stoppered bottles. The acid content was determined twelve times during a period of forty-two months. The acid content of each oil increased. The amount of increase varied from 7.42% for a sample of industrial oil with an initial acid content of 16.45% to 84.80% for a sample of animal feeding oil with an initial acid content of 0.99%. In general, the cod liver oils with initial high acid content showed a lower percentage increase in free fatty acids than oils with a low initial free fatty acid content.