Reichert-Meissl Value Research Articles

Characterization of lipid composition and physicochemical properties of clarified yak milk fat

In the present study, the samples of clarified milk fat (CMF) of yak species (Arunachali yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O2/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (L*, a*, b*) varied with altitude level and region significantly (p < 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (p < 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.

Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses

Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis. The flavor bouquet of ripening cheeses is formed as a result of changes in all the components of milk. The conditions of keeping and feeding a ruminant, its type, breed, as well as the technological features of cheese production influence this process. Milk fat contributes to the formation of the flavor bouquet of cheese, which undergoes separate changes in the stage of milk processing for cheese. We studied semi-hard cheeses — Dutch and Vityaz and hard cheese — Italiko, made from the same raw milk using the microflora characteristic of these cheeses. The temperature of the second heating ranged from 39°C to 54°C, depending on the type of cheese. To assess the quality of cheeses, their physical and chemical composition and degree of maturity, organoleptic indicators and the content of volatile flavoring compounds, acid number, Reichert-Meissl number and fatty acid composition of the fatty phase of cheeses were determined. In comparative studies of cheeses, the features of the formation of their quality indicators, due to the composition and manufacturing technology, were revealed. They manifested themselves in the flavor bouquet and texture of the product, as well as in the fatty acid composition of cheeses, confirming the importance of the fat phase in the quality formation of the studied cheeses during their production, ripening and storage. It has been proven that even a slight increase in the acid number of fat during the production of all cheeses contributes to the further transformation of the resulting free fatty acids into volatile flavoring compounds that take part in the formation of the taste and aroma of the finished product.

Innovation Techniques to Assess Adulterated Ghee: A Review

Adulteration in dairy products is not only serious trouble to mortal health but also causes profitable losses. Ghee, the most precious fat, is vented at a high price over other fats and oil. Unethical vendors take advantage of this by mixing ghee with inexpensive fats or oils. Adulteration of ghee could be estimated through its physical-chemical constants such as Butyro-Refractometer reading, Reichert-Meissl value, Polenske value, Iodine value, saponification value, which are time-consuming, Therefore, researchers nowadays adopted novel techniques. The addition of coconut oil in ghee is detected using Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics. Analysis of the adulteration in cow ghee with soybean oil by olfactory machine system, electronic nose (E-nose) tool is used as a rapid technique. Analysis of adulteration in cow ghee with vanaspati by using an image analysis technique called particle analysis and colour measurement and a rapid and accessible protocol based on β-sitosterol using Reversed-phase thin layer chromatography (RP-TLC) is developed to check the purity of milk fat. DPPH (2, 2-diphenyl-1-picrylhydrazyl) based chromogenic assay is a rapid method that has been used to identify the presence of palm oil in ghee.

Factors affecting the milk yield, milk composition and physico-chemical parameters of ghee in lactating crossbred cows

The aim of this study was to investigate the effect of season, production status, stage of lactation, and parity on milk yield, milk composition and physico-chemical parameters of ghee in forty crossbred cows (CBCs). Milk samples were collected from individual animal during morning in both summer (May-August) and winter (November-February) season. The results revealed that milk yield was significantly influenced by the production status and lactation stage. The fat percentage was significantly affected by the stage of lactation and parity. However, protein percentage was affected by the season and stage of lactation. An effect of season, stage of lactation and parity on butyro-refractometer (BR) reading of ghee was significant. The Reichert-meissl (RM) value of CBCs ghee was significantly influenced by the parity whereas Polenske value by the production status and parity. Results also indicated that the RM value of CBCs ghee was found to be below the legal standard of minimum 28 in Punjab state.

ПРАКТИЧНІ РЕКОМЕНДАЦІЇ ЩОДО ЗАСТОСУВАННЯ МЕТОДІВ ВИЯВЛЕННЯ ФАЛЬСИФІКАТІВ У МОЛОЧНИХ ПРОДУКТАХ

An analysis was made of the types and characteristics of the influence of counterfeit products on human health, the main sources of their toxicological danger, and the state of legislative and regulato-ry documents regarding the technical conditions and requirements for the quality of dairy products in Ukraine and other countries, and the existing laboratory methods for determining their quality and safety. The necessity of introducing requirements for the types of analyzes in Ukraine into the existing regulatory documentation in the form of technical conditions is considered. It is proposed to introduce a new method of analysis to identify vegetable fat in falsified milk fat substitutes. It is proposed to focus on the composition of the sterol fraction, which highly depends on the nature of the fat: animal or veg-etable origin when evaluating the test results of dairy products. If the content of only milk fat in the sterol fraction should be only cholesterol. It is absent in vegetable fats, but other sterols are present: brassicasterin, campasterin, stigmasterol, β-sterol and others. Thus, the falsification assessment of the fat component of dairy products is established by comparing the obtained ratios of the mass fractions of methyl esters of fatty acids or their amounts with well-studied average indicators. For the practice of laboratories, it is more appropriate to determine the Reichert-Meissl number, which is one of the constants of the milk fat and characterizes the content of low molecular weight wa-ter-soluble volatile fatty acids in 5 g of fat. If for milk fat this number is from 20 to 37, then for vegeta-ble fats the Reichert-Meissl number is from 0.3 to 2.5 for corn and respectively 6-9 for coconut, 4-7 for palm kernel, 0.1-1.5 for palm fats. It is also possible to use another constant – iodine value. It charac-terizes the content of unsaturated acids in fat and makes it possible to distinguish milk fat from vegeta-ble. In this case, use the ratio of iodine number and Reichert-Meissl number, which for milk fat is 2.5, and for vegetable fats from 90.8 (palm) to 754.2 (sunflower). This technique can be effectively used to detect counterfeits of dairy products.

Fatty acids profile and phytochemical activity of Borassus flabellifer and Nypa fruticans mesocarp oil in Bangladesh

In this present study, the extracted oil from the mesocarp fibers was characterized by the determination of iodine, free fatty acid, ester and acid value found in a reasonable range which contained a remarkable amount of fatty acids. The Reichert-Meissl values were found zero indicating the lower rancidity properties of these oils. B. flabellifer crude oil contains lauric, tetradecanoic, palmitic, palmitoleic, octadecanoic, cis-9-oleic, linoleic, linolenic, docosanoic acid whereas the N. fruticans contains the same fatty acids with an extra arachidic, except palmitic acid. The phytochemical screening revealed the presence of tannin, phenolic, and flavonoid content for both samples. Antioxidant results showed that the IC50 for B. flabellifer was lower than N. fruticans suggesting that the B. flabellifer was more effective than N. fruticans as a preservative which might be due to the presence of phenolic and flavonoid contents that could be used as potential medicinal and preservative agents.

Factors affecting milk yield, milk composition and physico-chemical parameters of ghee in Murrah buffaloes of Punjab region

The objective of this study was to find out the effects of season, stage of lactation, production status and parity on milk yield, milk composition and physico-chemical parameters of ghee in sixty Murrah buffaloes. Milk samples were collected from individual animal during morning in both summer (August 2016) and winter (February 2017) season. The results indicated that milk yield was significantly influenced by the stage of lactation, production status, and parity. The average fat percentage was significantly affected by season, stage of lactation, production status and parity. However, the protein percentage was affected by the production status and stage of lactation. The Reichert-meissl (RM) value of buffalo ghee was significantly influenced by the season, production status and lactation stage, however, Polenske value (PV) by the season, production status and parity. An effect of season, lactation stage, production status and parity on butyro-refractometer (BR) reading was significant.

Assessment of ghee adulterated with oils and fats in Bangladesh.

Objective:This study aimed at determining the existence of oils and fats in ghee manufactured in Bangladesh and to validate the nature of the impurity.Materials and Methods:In this study, a ghee sample was prepared in the laboratory by following standard methods and was used as a control sample. On the other hand, 19 ghee samples, including five branded samples (B1–B5), and 14 local samples (L1–L14) were collected from different manufacturers. The ghee samples were assessed for fat composition, Reichert Meissl (RM), saponification, Polenske, acid, Kirschner, and butyro refractometer (BR) values. To validate the ghee samples, vegetable oils and body fats were mixed in different ratios and then analyzed.Results:All the branded samples contained more than 99.5% fat, but only three local samples showed more than 97% fat. Admixing of soybean oil and coconut oil in different ratios showed the RM value from 1.57 ± 0.09 to 4.14 ± 0.21, whereas incorporation of hydrogenated vegetable oils and tallow showed 6.36 ± 0.03 to 14.10 ± 0.14. Nine local samples revealed RM values similar to external fat admixed samples. B2, B4, B5, L2–L8, and L10–L14 samples’ saponification values differed from the standard limits. Polenske, acid, Kirschner values and BR reading for L4, L6, L7, L8, L10, L12, L13, and L14 showed the worst results. All values varied significantly (p < 0.01).Conclusion:Local samples, L4, L6, L7, L8, L10, L12, L13, and L14, were assumed to be adulterated with external oils and fats. The quality of local ghee is questionable, as the samples contained more than 8% moisture, whereas pure ghee had less than 0.5% moisture.

Study of the Light Influence on the Walnuts Oil Quality

This paper represents a statistical processing of experimental studies on the influence of light on the quality of nut oil (Juglans regia L). The conformity of nut oil Calaras and Kogalniceanu, harvested in 2013 and 2015, was analyzed in the Republic of Moldova. The objective of this study was to determine effect of storage conditions (stored at light and dark) on the stability of walnut oil during storage by measuring the Peroxide Values (PV), Acid values (AV), Kinetic Study of Lypid Peroxidation A (PV), Reichert Meissl Number, Polenske Number, Specific Gravity and Refractive Index. The nut oil was obtained by cold pressing in the Department of Food Technology, TUM scientific laboratory, the storage time of nut oil samples in the dark and the light was 6 months, tempering 20-22ºC. The monitoring of the physicochemical indicators was carried out for 2 years in the Institutional project no. 11.817.04.40 Elaboration of methods for the walnut lipids protection (Juglans regia L.) of oxidative degradation, 2012-2014 and project no. 15.817.02.30A Methodological and technical elaboration for the modernization of the walnut processing technology (Juglans regia L.) with the use of biologically active components in functional food «NUCALIM-PROBIO» 2015-2018. It has been established that light is a determining factor in the quality of walnut oil at storage.

Analytical Quality Assessment, Microbial Activity and Shelf Life Determination of Commercial Butter Samples in India

This study aimed to train the master level students for carrying out the research work as a part of minor research project based learning. In this the quality assessment of butter samples obtained from the local super market in India was performed. Thirty different butter samples (commercially available) were analyzed. Quality assessment was carried out by calculation of the Reichert-Meissl (RM) value. Microbiological activity was also tested by storing the samples in two different temperatures: room temperature and refrigerated conditions. Based on the RM value and microbial activity data taken for a period of six consecutive months, self life of the butter samples were calculated to estimate the appropriate storage period and conditions suitable for consumption.

Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

ABSTRACT Low-cholesterol anhydrous milk fat (ghee) with 90% less cholesterol was prepared using butter as a base material and β-cyclodextrin as an adsorbent. Various physicochemical properties of low-cholesterol ghee such as Reichert–Meissl value, Polenske value, and colour value were found to be almost unaltered by the process of cholesterol removal. However, vitamin-D content reduced by 75% in low-cholesterol ghee as compared to control ghee. Triglyceride profile of low-cholesterol ghee was comparable to control ghee. However, total polyunsaturated fatty acids showed a slight decrease in absolute terms, i.e., 5.48% in control ghee, whereas 4.61% in low-cholesterol ghee.

Evaluation of Reichert Meissl Values of Butter Produced in Turkey

Butter is a high-quality dairy product which has nutritious value and special taste. The purpose of this research was to evaluate the Reichert-Meissl values of the butter samples produced in Turkey. 120 butter samples were collected as study material in 2015. The Reichert-Meissl values of the butter samples were determined in accordance with the Turkish standard (TS1331). The mean Reichert-Meissl values of butter samples were 25.35 ± 6.76. The highest Reichert-Meissl value was 31.11 was and the lowest Reichert-Meissl value was 0.23 in all samples analyzed. When the Reichert-Meissl values of the butter samples were compared with other research results, the average Reichert-Meissl value was in accordance with previous studies. Adequate surveillance programs should be maintained to prevent the impact of food fraud.

English

Rapeseed oil is commonly used as cooking oil in Bangladesh especially in the rural areas and traditionally used with other food items in urban societies. This study evaluated the biochemical properties and chromatographic picturesque of various rapeseed oils namely mustard (wild and hybrid), rai (wild and hybrid) and canola oil in both raw and fried state. The qualitative tests such as acid value, iodine value, peroxide value, saponification value, unsaponifiable matter and Rechert-Meissl value were determined to differentiate the better quality of these consumable oils. Among five types of rapeseed oils, canola oil could be the best choice for consumption due to its lower erucic acid (6%) and high polyunsaturated fatty acids content, while the erucic acid content of mustard (wild), mustard (hybrid), rai (wild) and rai (hybrid) were 51.56, 64.82, 56.31 and 67.98% respectively. Canola oil also had the lowest level of acid value, peroxide value, saponification value and Reichert Meissl value but higher level of iodine value. On the other hand, rai (hybrid) fried oil was the lowest quality of consumable oil in comparison with other forms of rapeseed oils. Raw seed oils were also better than fried oils. Key words: Rapeseed oils, qualitative test, gas-liquid chromatography (GLC).

Development of process for the production of arjuna herbal ghee from buffalo milk

The present study was envisaged to develop a process of production of herbal ghee from buffalo milk using arjuna extract. Three different types of extracts viz. commercial aqueous arjuna extract powder, aqueous extract and alcoholic extract prepared in laboratory from arjuna bark were tried. It was observed that, amongst the three types of extracts when added at the level of 4% of the fat taken, ghee prepared using alcoholic extract was found superior. While selecting the level of alcoholic extract for maximizing the retention of phytosterol in ghee, it was found that there was no significant difference in overall acceptability scores of ghee samples prepared by adding the extract @ 5%, 6% and 7% by the weight of fat taken. Phytosterol content was found to be the highest, i.e. 0.38 and 0.47 mg/g when cream and butter were used as fat source at 7% level of addition of alcoholic extract, respectively. Based on the above results, the optimized product was the one that was prepared by addition of 7% alcoholic arjuna extract using creamery butter method. The chemical composition of the optimized product was found to be fat 99.92%, moisture 0.08%, free fatty acid 0.22% oleic acid, Butyro Refractometer reading 41.5 at 40°C, Reichert-Meissl value 31.5 and phytosterol content 0.39 mg/g.

Determination of the adulteration of butter with margarine by using fat constants

This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting Point (MP), Refractive Index (RI), Reichert-Meissl Number (R-MN), Polenske Number (PN), Saponification Number (SN) and Iodine Number (IN) were measured for 66 samples (2 margarine types × 11 margarine replacements × 3 replicates). The types and addition levels of margarine significantly influenced the MP, R-MN, PN, SN, IN (P<0.01) and RI (P<0.05) of the samples. The fat constants in the samples became closer to margarine by increasing the levels of margarine. For each margarine added samples, the MP, R-MN, SN and IN were found to be statistically significant. According to these results, the MP, R-MN, SN and IN can be reliably used to differentiate margarine added butter from pure butter. The results were also supported by correlation analysis. As a result of this research, taking advantage of the R-MN, the following formula was developed to determine the addition of margarine to butter. Margarine adulteration rate (%)= 100.73 - (3.84 × Reichert-Meissl number), (F= 12830.43**)

Detection of palm olein and sheep body fat adulteration in ghee (clarified milk fat) using Reichert-Meissl (R.M.) value coupled with solvent fractionation technique

R.M. value for pure cow ghee ranged from 28.60 to 30.36 with an average of 29.50, whereas that for pure buffalo ghee ranged from 31.46 to 34.98 with an average of 33.3. Palm olein and sheep body fat added individually could be detected only at 15 percent levels in pooled cow and buffalo ghee samples. Mixture of palm olein and sheep body fat was detectable at 6+14 (20) and 9+21 (30) percent levels. After fractionation, even lower level of 3+7 (10) percent which was not detectable before fractionation, also became detectable.

Extraction, Physico-Chemical Characterization and Antimicrobial Screening of the Muscle Lipid of Cuttle Fish (&lt;i&gt;Sepia esculenta&lt;/i&gt;) of the Bay of Bengal

Lipid was extracted from the muscle of Cuttle fish by solvent extraction method and then purified by suitable conventional method. Various physical constants e.g. refractive index, viscosity, specific gravity, crude fat, crude fibre and ash contents and chemical parameters e.g. saponification value, saponification equivalent value, acid value, iodine value, acetyl value, peroxide value, thiocyanogen value, Reichert-Meissl value, Polenske value, Henher value, cholesterol content etc. of the lipid sample have been determined and compared with those of different standard oils. Fatty acids composition of the sample was investigated by Thin Layer Chromatography (TLC) method. The muscle lipid of Cuttle fish was found to contain palmitic acid, stearic acid, linolenic acid and erucic acid respectively with some other unknown fatty acids. Antimicrobial activities of the lipid were tested by standard method and found moderate to potential antibiotic and antifungal property in this lipid. The lipid containing muscle of Cuttle fish was analyzed quantitatively for the determination of percentages of protein and minerals (N, P, K, Ca) contents by modified Kjeldahl method

Extraction, Physico-Chemical Characterization and Antimicrobial Screening of the Muscle Lipid of Cuttle Fish (&lt;i&gt;Sepia esculenta&lt;/i&gt;) of the Bay of Bengal

Lipid was extracted from the muscle of Cuttle fish by solvent extraction method and then purified by suitable conventional method. Various physical constants e.g. refractive index, viscosity, specific gravity, crude fat, crude fibre and ash contents and chemical parameters e.g. saponification value, saponification equivalent value, acid value, iodine value, acetyl value, peroxide value, thiocyanogen value, Reichert-Meissl value, Polenske value, Henher value, cholesterol content etc. of the lipid sample have been determined and compared with those of different standard oils. Fatty acids composition of the sample was investigated by Thin Layer Chromatography (TLC) method. The muscle lipid of Cuttle fish was found to contain palmitic acid, stearic acid, linolenic acid and erucic acid respectively with some other unknown fatty acids. Antimicrobial activities of the lipid were tested by standard method and found moderate to potential antibiotic and antifungal property in this lipid. The lipid containing muscle of Cuttle fish was analyzed quantitatively for the determination of percentages of protein and minerals (N, P, K, Ca) contents by modified Kjeldahl method

A Study on Chemical Characterization and Proximate Composition of Flathead Mullet Fish (&lt;i&gt;Mugil cephalus&lt;/i&gt;) of Estuarine Region of the Bay of Bengal

The Flathead mullet (Mugil cephalus) is a mullet of the genus Mugil in the family Mugilidae, found in coastal tropical, subtropical and estuarine water worldwide. Lipid was extracted from the muscle of Flathead mullet (Mugil cephalus) by solvent extraction method and characterized with respect to various chemical e.g. saponification value, saponification equivalent value, acid value, iodine value, peroxide value, ester value, thicyanogen value, unsaponifiable matter, Henher value, Polenske value, Reichert-Meissl value etc properties and compared with those of different oils. Palmitic acid, Stearic acid and Myristic acid were observed at fatty acid composition of the sample by chromatographic examination. Percentages of protein and mineral (N, P, K, Ca) in the muscle of Flathead mullet were studied by modified Kjeldahl method

A Study on Chemical Characterization and Proximate Composition of Flathead Mullet Fish (&lt;i&gt;Mugil cephalus&lt;/i&gt;) of Estuarine Region of the Bay of Bengal

The Flathead mullet (Mugil cephalus) is a mullet of the genus Mugil in the family Mugilidae, found in coastal tropical, subtropical and estuarine water worldwide. Lipid was extracted from the muscle of Flathead mullet (Mugil cephalus) by solvent extraction method and characterized with respect to various chemical e.g. saponification value, saponification equivalent value, acid value, iodine value, peroxide value, ester value, thicyanogen value, unsaponifiable matter, Henher value, Polenske value, Reichert-Meissl value etc properties and compared with those of different oils. Palmitic acid, Stearic acid and Myristic acid were observed at fatty acid composition of the sample by chromatographic examination. Percentages of protein and mineral (N, P, K, Ca) in the muscle of Flathead mullet were studied by modified Kjeldahl method