Quality Characteristics Of Oil Research Articles

Comparative study of different pretreatment methods on peanut oil quality characteristics, anti-oxidation attributes, and phenolic compound compositions

The peanuts heat pretreatment is a crucial step for the following oil extraction, influencing both efficiency and oil quality. The present study investigated the effects of oven roasting (OR, 150 °C, 25 min), infrared ray roasting (IRR, 150 °C, 25 min), and microwave roasting (MR, 700 W, 5 min) on the quality characteristics, anti-oxidation attributes, and phenolic compound compositions of peanut oil. All pretreatment methods changed the physicochemical properties and bioactive compounds of peanut oil. Notably, IRR resulted in the highest oxidation induction index (9.25 h) and enhanced free radical scavenging activity, with increases of 55 % (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and 121 % (2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS)) compared with the control. Furthermore, the free phenolics content (Free-P) increased significantly, particularly with IRR, which was increased 6.00 times. Correlation analysis indicated that Free-P was the primary contributor to the anti-oxidation attributes of peanut oil. The results can provide valuable insights for optimizing peanut oil processing technologies.

Viscometric studies of heavy oil in the presence of compositions consisting of amphiphilic compounds and organic solvents

The chemical composition of high-viscosity heavy oil has been studied by IR spectroscopy and X-ray fluorescence spectrometry. It is found that characteristic absorption bands are available and characterize aliphatic structures and aromatic cycles, sulfur- and organophosphorus compounds, and the presence of compounds containing heteroatoms P, V, Ca, Pd, Ni, Ru, Mo, Fe, Cu and Zn in its composition is found. The method of rotational viscometry has established the Newtonian nature of the oil flow in the studied range of the velocity up to 300 s–1. At the same time, according to the densitometry results (ρ = 0.954 g/cm3 ), studied heavy oil belongs to the bituminous type characterized by a complex rheological behavior under long- and high-term deformation conditions. In order to regulate the studied oil viscosity properties, composite additives based on amphiphilic reagents of cationic and amphoteric type and organic solvents have been developed, their influence on dynamic and kinematic viscosity has been examined. It has been established that compositions with surfactants simultaneously containing a large amount of amino and phosphate groups dissolved in a non-polar aromatic solvent (toluene) or an organic mixture (catalytic reforming gasoline) have a maximum modifying effect of the colloidal structure of bituminous oil. The interaction of functional groups of amphiphilic reagents with oil heteroatoms leads to the dispersion of resinous-asphaltene substances, a decrease in the structural and mechanical strength of the system, an increase in the molecular mobility of aggregates, which results in improving the investigated oil quality and viscosity characteristics by 7.0 and 12.6 % according to the composition efficiency index.

Effects of extraction solvents on antarctic krill oil quality characteristics and some insights into the oxidation stability of antarctic krill oil

The effects of 6 solvent combinations (Folch, acetone/ethanol [1:1, v/v], ethanol [95%, v/v], n-hexane/ethyl acetate [7:3, v/v], n-hexane/ethanol [10:1, v/v], and isopropanol alcohol [95%, v/v] with different polarities on the quality characteristics of Antarctic krill oil (AKO) extracted from Antarctic krill were investigated in this study. The relationship between endogenous active substances and oxidative stability was also explored. There was a significant positive correlation between solvent polarity and AKO yield (r = 0.91, p < 0.05), a significant positive correlation with total tocopherols (r = 0.84, p < 0.05) and a weak correlation with astaxanthin (r = 0.53). In addition, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in AKO were mostly located in phosphatidylcholines, lysophosphatidylcholine, phosphatidylethanolamine and lysophosphatidylethanolamine. ethanol (95%, v/v) had the highest efficiency of glycerophospholipids (34.39%), EPA (20.83%) and DHA (9.61%). For liposolubility trace substances, astaxanthin were extracted most efficiently with Folch (283.49 μg/g) and acetone/ethanol (1:1, v/v, 264.58 μg/g), whereas tocopherols were extracted most efficiently with ethanol (95%, v/v, 114.29 μg/g). Astaxanthin, tocopherol and phosphatidylcholines were closely related to the oxidative stability of AKO. Astaxanthin in AKO showed a significant (p < 0.05) positive correlation with ABTS· scavenging capacity, whereas tocopherol and phosphatidylcholines showed a significant (p < 0.05) dose-effect relationship with total reducing power.

Effect of extraction temperature and roasting time on quality characteristics of sesame oil

Effect of extraction temperature and roasting time on quality characteristics of sesame oil

Modeling and process optimization of extraction conditions on the quality characteristics of oil from cashew kernel using Response Surface Methodology

The quest for edible oil for consumption could not be over-emphasized and problems encountered during the conventional shelling of cashew kernel are the exposure to extremely high levels of temperature which may affect the quality of the extracted oil. The effects and optimization of extraction conditions on the properties of cashew kernel oil was investigated. The oil was processed from the cashew kernel using varying sample weight (10, 30, 50 g), extraction time (1, 2, 3 h) and solvent volume (75, 200, 325 ml). The extracted oil was evaluated for physicochemical properties and oil yield. Result showed that the physicochemical properties of cashew oil were significantly (p < 0.05) influenced by the extraction conditions. Increase in extraction time and solvent volume increased the chemical properties (peroxide value, saponification value, iodine value) but decreased free fatty acid. The study optimization of the combined effects of the process conditions was achieved using sample weight of 10 g, extraction time of 2 h and solvent volume of 75 ml. These variables are important consideration for optimal quality of cashew kernel oil with maximum yield of 44.6 % and could therefore be utilized commercially as a source of edible oil for human consumption.

The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics.

Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization.

The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips.

The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato-based dough produced prior to frying. In this study, three types of starch were added to modify the structure of restructured potato-based dough, allowing the production of potato chips with less oil absorption. Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure and pasting properties. The addition of wheat starch, corn starch and tapioca starch changed the rheological properties, water distribution and strength of the restructured dough. Importantly, adding wheat starch and corn starch significantly lowered the oil content of potato chips by 7.94% and 13.06%, respectively. The reduction in oil absorption by potato chips was attributed to the increased strength of the starchy gel network of the dough, a slower rate of water evaporation and a limitation of dough expansion during frying. Adding wheat starch or corn starch to restructured potato-based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. © 2024 Society of Chemical Industry.

Enhancing Quality Characteristics of Cold-Pressed Sesame Oil with Ethanolic Extract of Quince (Cydonia oblonga), alongside with Exploring the Interaction of Trans Fatty Acids with Key Proinflammatory Cytokines via Molecular Docking

Currently, there is a growing trend of replacing synthetic antioxidants with natural alternatives to prevent the oxidation of edible oils. Herein, we assessed the phenolic compounds and antioxidant properties of ethanolic extracts that are obtained from Cydonia oblonga (SQ). Furthermore, we incorporated SQ at two different concentrations (1% and 2%) into cold-pressed sesame oil, storing it for 30 days under ambient conditions. We then assessed the peroxide value (PV), acid value (AV), oxidative stability using the Rancimat apparatus, and the fatty acid (FA) composition. Additionally, we performed the molecular docking analyses to explore the interaction between trans fatty acids (TFAs; C18:1 and C18:2) and key proinflammatory cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and C-reactive protein (CRP). The total phenol, flavonoid content, and antioxidant activity of SQ were found to be 95.33±5.03 mg GAE/g, 343.67±16.44 mg QE/g, and 465.67±5.51 mmol Fe2+/g, respectively. The presence of SQ exhibited a significant impact on reducing PV and AV when compared to the control group. Furthermore, the addition of SQ resulted in a significant increase in the induction period (IP) compared to the control. The predominant FAs in the samples were 18:2n-6, 18:1n-9, 16:0, and 18:0, respectively. The levels of TFAs in all samples at 30 days were higher than those at 0 day. TNF-α and IL-6 showed a higher binding affinity for the trans-C18:1 ligand, with a docking score of -6.81 and -5.82, respectively, compared to the trans-C18:2 ligand. In this context, SQ can be proposed as a natural antioxidant to enhance the oxidative stability of sesame oil. Additionally, the binding preferences and specific interactions of TFAs with these proinflammatory cytokines indicate their potential role in modulating inflammation.

Variasi Waktu Bleaching dan Jenis Adsorben untuk Meningkatkan Kualitas Minyak Ikan Silase Bandeng

Milkfish is often processed into various products due to its nutritious and delicious taste. However, these production activities inevitably generate waste in the form of heads, bones, and offal, which are underutilized and contribute to environmental problems. Milkfish waste, which still contains a high-fat content, can be utilized to produce fish oil using the silage method. The pale and clear color of fish oil is one of the factors affecting consumer acceptance. This study aimed to determine the quality of fish oil derived from milkfish silage. Two factors were applied: bleaching time (10, 15, and 20 minutes) and various adsorbents (bentonite, activated carbon, and zeolite), treated as experimental variables. The results showed that the type of adsorbent and the duration of bleaching significantly affected (p&lt;0.05) the quality characteristics of fish oil. The best results in this study were observed in samples subjected to a bleaching time of 20 minutes treatment with zeolite adsorbent, with a yield value of 95.91±0.25%. The color (L) was observed at 34.25±0.40; clarity at 98,35±0,50 %T; specific gravity at 0,833±0,00 g/mL; acid number at 0,28±0,00 mgKOH/g, free fatty acids at 0,13±0,00%, peroxide number at 0,60±0,14 mEq/kg. Overall, all treatments' physical and chemical characteristics, on average, have met the standard quality criteria established by SNI, IFOS, IFOMA, Draft CAC, and Farmakope.

Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils

Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils

Characterization Of Coconut Oil (Cocos Nucifera L.) From Commonly Cultivated Kenyan Varieties Extracted by Different Methods

The objective of this study was to characterize the effects of different extraction methods and varieties on the extraction yields and quality profile of the resultant coconut oil. Three mature coconut varieties (East Africa Tall, Tall Yellow and Dwarf) were collected and subjected to different oil extraction techniques (traditional method, modified traditional method, mechanical expression and soxhlet method). The quality characteristics of the oil were determined using established standard protocols. Soxhlet extraction exhibited the highest oil yield ranging from 45.4% to 58.4% followed by mechanical expression (39.2-50.1%) and the least was traditional extraction method (6.3 to 10.2%) yield depending on variety. The Dwarf variety gave significantly lower yields compared to the other varieties. The quality characteristics were within codex standards except for the high levels of free fatty acid in traditionally (0.42%) and mechanically (0.33%) extracted oil. Lauric acid was the dominant fatty acid at 47.5%-53.5% followed by myristic acid at 15.3-18.5% depending on variety and the method of extraction. The % saturated fatty acid in all varieties was &gt;90%. Unlike in previous studies, arachidic acid was present in all varieties. The study has demonstrated that extraction methods and variety influence the oil yield and quality characteristics of coconut oil.

Energy analysis and quality characteristics of flaxseed oil by using an infrared rotary dryer

An infrared (IR) rotary dryer was designed and fabricated to sterilize flaxseeds under different experimental treatments. The investigations were conducted under varying IR intensities (882, 964, 1050, and 1140 W/m2) and exposure times (6, 9, 12, and 15 min). Data analysis showed the minimum amount of specific energy consumed at 882 W/m2 and 6 min for the studied varieties Sakha 3 and Sakha 6. The highest thermal efficiency belonged to the highest radiation intensity and the lowest exposure time, with values of 77.26 % and 86.17 % for Sakha 3 and Sakha 6, respectively. Different IR intensities caused an increase in oil yield (OY), acid value (AV), and peroxide value (PV). For example, 1050 W/m2 for 15 min showed the highest OY for Sakha 3 (37.37 %), whereas 964 and 1050 W/m2 for 12 min reported the highest activity for Sakha 6 (43.20 and 43.43 %, respectively); 1140 W/m2 was the intensity that recorded the highest content of AV (range of 2.67–3.93 mg KOH/g for Sakha 3 and 3.19–4.22 mg KOH/g for Sakha 6) and PV (range of 4.05–6.91 meq. O2/kg for Sakha 3 and 5.21–5.92 meq. O2/kg for Sakha 6). Moreover, increasing IR intensity caused an increase in total phenolic content. The maximum amount was obtained at 1140 W/m2 for 12 min (153.27 and 154.59 mg GAE/100 g sample for Sakha 3 and 6, respectively) without significant changes at 1050 W/m2 and 12 min. For radical scavenging activity, 1050 W/m2 at 9, 12, and 15 min represented the highest activity for Sakha 3 (range of 30.27%–32.64 %) and Sakha 6 (range of 36.58%–37.37 %). Thus, IR pretreatment at 1050 W/m2 and duration between 12 and 15 min is recommended for Sakha 3 and 6. After the oil extraction and storage period (4 weeks), PV increased in all the investigated oil samples. In general, the heat-treated seeds’ oil will stay stable and maintain quality as long as the seeds are stored before the oil is extracted.

Assessment of the Genetic Diversity in 160 Safflower Genotypes Focusing on oil Quality Characteristics

Assessment of the Genetic Diversity in 160 Safflower Genotypes Focusing on oil Quality Characteristics

Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions

Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions

Analysis of quality indicators of oils during continuous heating before deodorization

The article concerns various types of heating of vegetable oils before deodorization in a continuous process. Experimental methods were used to analyze changes in the physicochemical properties of the samples under study. The main attention is paid to the analysis of changes in the quality characteristics of vegetable oil depending on the type of heater and heating time. The article highlights studies of the main quality indicators, on the basis of which it was concluded that during induction heating the changes occurring in oils are significantly different compared to using a resistance heater.

Effect of oil extraction methods on walnut oil quality characteristics and the functional properties of walnut protein isolate

Walnut oils were obtained by supercritical carbon dioxide extraction (SCB), cold-pressing (CP), hexane extraction (HE), and subcritical butane extraction (SBE), and walnut protein isolates (WPI) from the walnut cakes were performed. The results indicate that SCB has the highest oil yield for walnut oil, which was 62.72%, and the total content of trace nutrients (total tocopherols, total phytosterols, and total phenolic compounds) in SCB-walnut oil was also the highest at 2186.75 mg/kg, approximately 1.05 times higher than CP-walnut oil and 1.21 times higher than SBE-walnut oil. Meanwhile, the treatment of WPI with SCB results in a decrease in β-Sheet and α-Helix structures and an increase in β-Turn and Random coil structures. Thereby increasing its oil-holding capacity (OHC) and solubility by approximately 1.16 times and 1.27 times compared to CP, respectively. Interestingly, SCB as a green oil production technology, also has good prospects for retaining WPI functionality characteristics.

Comparison of oil quality characteristics of Locusta migratoria, Allomyrina dichotoma, and Tenebrio molitor obtained using different extraction methods

Abstract In preparation of future food shortages, edible insects are receiving more attention as alternative foods. However, research on the fat of edible insects and the newly permitted Locusta migratoria in South Korea has been insufficient. In this study, Soxhlet and three-phase partitioning (TPP) methods were used to extract the oils of L. migratoria, Allomyrina dichotoma, and Tenebrio molitor L., which are permitted as edible insects in South Korea. After measuring the yield of the extracted oils and comparing the difference between the species of edible insects and the extraction methods, the yield of T. molitor was the highest, followed by those of A. dichotoma and L. migratoria. In addition, yields were higher when oils were extracted using the Soxhlet method. The composition of fatty acids and volatile chemicals in the oils was measured using GC-FID and SPME-Arrow-GC-MS, respectively. Volatile concentrations extracted using the Soxhlet method were higher than those obtained using TPP and the major groups in the three oils were acids and pyrazines. The findings of this study can support more intensive research on edible insect oil and food utilisation.

Seed and oil quality characteristics in castor (Ricinus communis L.)

Eighteen castor (Ricinus communis L.) genotypes (hybrids/varieties/parental lines) were studied for seed, oil quality as well as fatty acid profile. The maximum 100 seed wt (37.7 g) was observed in 48-1 genotype and the oil content (50.7%) was recorded in SKP-84 pistillate line. Hundred seed weight showed a positive correlation with kernel % (r=0.472*) and seed oil content has positive correlation with kernel oil content (r=0.664**). Industrially important oil qualities like specific gravity, colour, viscosity were also measured. The free fatty acid as oleic acid varied between 1.93 to 7.03%. Among the fatty acids, the ricinoleic acid content was ranging from 84.3 to 87.8% and the maximum was recorded in GCH-4 hybrid.

Knowledge, attitudes and practices of processors of deep-fried fish and potato chips with regard to cooking oil quality – A case of Kampala District, Uganda

It is a common practice amongst processors of deep-fried foods to recycle cooking oil to save costs. However, the quality of the oil deteriorates with every frying cycle yielding by-products that have harmful effects on human health. This study evaluated the knowledge, attitudes and practices of processors of deep-fried potato chips and fish in the five divisions of Kampala with regard to recycled cooking oil quality. A face-to-face interview with 301 processors was conducted. The majority (84.4 %) were females and more than half (52.7 %) were aged 19–28 years. Most processors (70.8 %) deep-fried potato chips and up to 78.9 % had less than 5 years’ experience in the business. The processors had sufficient knowledge (average score = 65.6 %) and attitudes (67.7 %) with regard to oil quality. The self-reported practices were just above the average score (54.8 %). Most (71.8 %) were not aware of the good quality characteristics of cooking oil. Most of the processors (87 %) kept cooking oil on heat for longer than is recommended. There was no significant relationship between knowledge and attitudes (p > 0.05). However, significant relationships (p˂0.05) between knowledge and practices and between attitudes and practices were observed. Therefore, this study showed that sufficient knowledge and attitudes on cooking oil quality amongst the processors in Kampala did not necessarily translate into good practices. Behavioral change communication and training on food safety practices may be essential in promoting the adoption of appropriate practices by processors.

Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature

AbstractBackgroundExtra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameters up to 15 months of storage.ResultsA significant increase of peroxide index value (around 50%) and reduction of phenolic compounds level (around 60%) were observed. The sensory attributes of sweet herbaceous almond and fruity notes decreased and the majority of volatile compounds found in all olive oils were (E)‐2‐hexenal (Z)‐3‐hexen‐1‐ol 1‐penten‐3‐one and hexanal even after 15 months. The reductions of different parameters are related to initial phenolic level and samples are classified as Virgin after seven (low phenolics) nine (medium phenolics) and 11 (high phenolics) months displaying defect of rancid in distinct intensities.ConclusionsThis investigation provided detailed about Brazilian olive oils useful in a global context moreover modifications of sensory and volatile compounds profile and its evolution according to the long‐time storage were established.