Thiobarbituric Acid Values Research Articles

Effect of the gelatin mixed with titanium dioxide nanoparticles as active packaging on bacterial growth and some characteristics of refrigerated chicken meat

This study was carried out to preparation of the gelatin film alone and gelatin mixed with TiO2 NPs at concentration at (2%) and (4%) as active films and determine the antibacterial effect of the active films against total bacterial count, also evaluate the chemical and physical properties of refrigerated chicken meat during 16 day. To reach the goal of the study, we counted total bacterial count, chemical parameters such as pH value and Thiobarbituric Acid (TBA) as well as physical parameters that include water holding capacity of chicken meat samples storage without coated (control) T1, coated with gelatin alone T2, gelatin with TiO2 NPs at (2%) T3 and gelatin with TiO2 NPs at (4%) T4. The results showed that The total bacterial count in samples were coated by active film was significantly decreased (p<0.05), compare with samples coated by gelatin alone and samples without coated. The a significant increase in the pH and TBA value with advance the storage period in all groups of chicken meat samples, while the rate increasing was significantly lowest in the T3 and T4 compared with T1 and T2 group. The water holding capacity (WHC) were significantly decrease with the increased of the storage period, and the rate decreasing was significantly lowest in the samples were coated by gelatin alone and gelatin incorporated with NPs. It was concluded from this study the gelatin mixed with TiO2 NPs helped to increased shelf life of chicken meat samples for 16 day storage in refrigerator at 4 º C.

Development of protein isolate-alginate-based delivery system to improve oxidative stability of njangsa (Ricinodendron heudelotii) seed oil

This study aims to enhance the oxidative stability of njangsa seed oil (NSO) through encapsulation by ionic gelation using sodium alginate (ALG) solely or in combination with Bambara groundnut protein isolate (BPI) as wall materials. The encapsulation efficiency (EE) and loading capacity of the microcapsules produced using ALG and ALG-BPI were 73.76 and 76.30% and 57.99 and 61.48%, respectively. Confocal microscopic analysis showed an even distribution of NSO within the ALG-BPI microcapsules, which was confirmed by FTIR analysis. The scanning electron microscopy (SEM) analysis revealed a rough and porous structure for ALG-NSO, which explains the higher NSO released of 22.29 and 78.51% during simulated gastric and intestinal digestion, respectively compared to ALG-BPI-NSO. Higher melting and degradation temperatures were obtained for ALG-BPI-NSO (304.76 °C) compared to ALG-NSO (286.94 °C). The free fatty acid content, peroxide, p-anisidine, and thiobarbituric acid values of encapsulated NSO were lower than in the free oil throughout the 21-day study period, with NSO encapsulated in ALG-BPI showing higher improved oxidative stability than with alginate alone. The study provided valuable information on fabricating an alginate-Bambara groundnut protein isolate-based effective delivery system for NSO.

Antioxidant Potential of Fruit-based Phytochemical on the Quality Attributes and the Shelf-life of Chevon Nuggets

Background: The study was aimed to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powder in muscle foods. Methods: The fruit powders were incorporated at 1.5% level in Chevon nuggets and its effects on various physico-chemical, textural, sensory attributes and microbiological parameters of products were evaluated against control. Result: Significantly (P less than 0.05) higher phenolics was found in bael pulp powder (82.32 mg GAE/g) and carotenoids (3.91 mg/kg) and Vitamin C (162 mg/kg) in guava powder. Incorporation of fruit powder significantly (P less than 0.05) increased the emulsion stability, cooking yield, moisture percentage and fat percentage of nuggets, whereas no significant effect was observed for protein percentage. Even sensory attributes were improved in treated nuggets, but the overall acceptability scores were significantly (P less than 0.05) higher for the control batch as adjudged by the panelists. The fruit powders were found to retard lipid peroxidation rate as well as microbial proliferation rate of the Chevon nuggets during refrigerated storage (4±1°C). When compared to the control batch addition of fruit powders had a significant (P less than 0.05) reduction on both the thiobarbituric acid (TBA) value and TPC, TCC, TPSC and YMC. Hence fruit powders can be potentially used as natural preservatives and their functionality can be explored in ready to eat meat foods without affecting their acceptability.

Antioxidant Efficacy of Sesame (Sesamum indicum L.) Cake Extract on Stability of Refined Sesame Oil during Storage Time

Background: Sesame cake extract is the by-product left behind after sesame oil extraction including almost 30% of protein and phytochemicals, which possess free radical scavenging activity. In this study, antioxidant activity of sesame cake extract on the quality of refined sesame oil has been evaluated under 60 ◦C during storage time.
 Methods: After extraction of ethanolic extract, sesame oil was treated with concentrations of 0, 20, 50, and 100 ppm of sesame cake extract and stored at 60 °C for 30 days. The sesame cake and refined sesame oil were taken from Yazd province and extracted with ethanol. Total Phenolic Content (TPC) (at the beginning of the study) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging capacity (30 days after inoculation) were evaluated. The antioxidant activity of various dilution of the Sesame Cake Ethanol Extract (SCEE) was assessed by measuring, rancimat analysis, Peroxide Value (PV), and Thiobarbituric Acid (TBA) assay, and also evaluation of the TPC. Butylated Hydroxyanisole (BHA) as a synthetic antioxidant was used. Experiments were carried out in triplicates and data were processed with ANOVA test by SPSS Software.
 Results: Radical-scavenging capabilities of SCEE were significantly larger than the group without SCEE but it was detected to be lower than the BHA group. The induction period (IP) of sesame oil raised as the concentration of SCEE increased. All concentrations of SCEE were able to decline the PV and TBA value. Also, the group containing BHA and 100 μg/ml of SCEE significantly showed the same antioxidant activity (p≤0.05).
 Conclusion: The SCEE as a natural substance can prevent lipid oxidation of the refined sesame oil like synthetic antioxidants.

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil

Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.

Flour nutritional profile, and soxhlet-extracted oilphysicochemicalbreakdown-storage performance ofwhitemelon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria.

White melon (Cucumeropsis mannii Naudin), is among common and yet underutilized oil seed crop within the West African region, does not have sufficient information specific to its nutrient composition for foreign consumers. To supplement existing information, therefore, we investigated the nutritional profile of defatted and full-fat flour, alongside physicochemical breakdown and storage performance of soxhlet-extracted oil from two white melon (C. mannii) seed varieties found in Southeast Nigeria. Nutritional profile involved the determinations of proximate composition, minerals, vitamins, functional properties as well as amino acid profile. Physicochemical breakdown involved the determinations of fatty acid profile, lipid breakdown parameters, as well as associated physical attributes. Results showed defatting of flours increased the protein (69.04%), carbohydrates (16.26%), crude fiber (2.68%), ash (11.9%), mineral (Na ranging from 223.92-246.99 mg/100g), and vitamin contents (Vit B1 ranging from 0.453-0.712 mg/100g). Total amino acid differed slightly when comparing miniature (30.36 g/100g) and large (22.36 g/100g) seeds. Soxhlet-extracted oil possessed low thiobarbituric acid, acid, and peroxide values (0.030 and 0.038 mg MDA/kg, 1.08 and 1.27 mg KOH/g, and 2.95 and 3,94 mEqO2/kg, for large and miniature seeds respectively), and peak linoleic acid (5 and 6.45 mg/ml, for miniature and large seeds respectively). During storage, the thiobarbituric acid and peroxide values of soxhlet-extracted oil increased yet within acceptable limits.

Use of hyperspectral chemical imaging to determine the age of milled rice post harvest

The main goal of this study was to predict the age-after-harvest of milled rice and classify it for stale or fresh rice during storage by determining the thiobarbituric acid (TBA) value non-destructively via a hyperspectral imaging (HSI). Thai jasmine rice (KDML 105 variety) was stored at 25°C, 35°C, and 50°C and randomly sampled every month for 12 months for TBA testing (for 4 months at 50°C). During storage, the chemical analysis value of TBA increased over the storage time at all storage temperatures. Hyperspectral imaging in the range 864–1695 nm was used, and partial least squares regression was used to develop multivariate calibration models. The resulting prediction model could approximate quantitative values for TBA with a ratio of performance to the deviation at 2.0 and the root mean square error of prediction of 3.20 μmol MDA/kg. Partial least squares discriminant analysis was conducted for quality analysis based on the TBA value. The age-after-harvest prediction model and the model for classifying stale or fresh rice effectively performed on milled rice, providing a total cross-validation accuracy of 98% and 100%, respectively.

Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.

This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds' concentrations, but it did not decrease redness or consumers' overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.

Physicochemical and microbiological analysis of goose meat

Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.

Effect of Black Caraway Oil on Prolonging the Storage Life of Flaxseed Oil

The study was conducted for the purpose of prolonging the shelf life of flax oil by replacing different percentages of flax oil with black caraway oil. Flax oil was replaced with black caraway oil with of 10,5,2.5%, as well as a Comparison sample without addition. The samples were kept at a temperature of 25-30 °C for a period of 1 day, 3, 5 and 8 weeks. The results of estimating the fatty acids of flax oil showed a high content of alpha-linolenic fatty acid, as It reached 50.88%. As for oleic and linoleic acid, they reached 15.18,16.20%, respectively, while the percentages of linolenic, oleic and linoleic acid in black caraway oil were 0.22, 24.51, 55.2%, respectively. The results of estimating the effective compounds also showed that black caraway oil contains many effective compounds, and the compound, Phellandral, recorded the highest percentage, which amounted to 2.54%, and the paeonol compound recorded the lowest percentage, which amounted to 0.13%. As for the development in the pH, peroxide and thiobarbituric acid values of the samples, it was less in the oil sample with a 10% replacement ratio, as it reached 6.80, 3.33 mEq / kg fat, 0.051 mg Malone Dehyde / kg, respectively and the highest in the control treatment oil was 5.75, 5.25 mEq / kg fat, 0.085 mg Malone Aldehyde / kg, respectively, after 8 weeks of storage at a temperature of 30-25 ° C.

The effects of novel alginate-lauric arginate coatings with temperature on bacterial quality, oxidative stability, and organoleptic characteristics of frozen stored chicken drumsticks

Although alginate has been reported to be used as an edible film and coating in food, to the best of our knowledge, this study is the first to investigate the individual effects of coatings, temperatures, storage times, as well as their interactions, on the bacterial quality, deterioration criteria, and sensory attributes of chicken drumsticks. To accomplish this, six groups of chicken drumsticks were treated with different coatings, temperatures, and storage conditions. The groups included 2 % alginate at 25 °C (Alg25) and 50 °C (Alg50), a mixture of 2 % alginate and 2 % LAE at 25 °C (M25) and 50 °C (M50), besides control untreated samples in distilled water at 25 °C (C25) and 50 °C (C50). The chicken drumsticks were stored at −18 °C for 3 months. The results showed that all treated chicken drumsticks induced a significant reduction in all bacterial counts, as well as a significant decrease in pH and thiobarbituric acid values, with an improvement in all sensory attributes, particularly in the M25 and M50 coated samples compared to the C25 and C50. Furthermore, exposing alginate and LAE to a temperature of 50 °C can increase their antimicrobial activity. In conclusion, the innovative combinations of LAE and alginate can be used successfully to decontaminate chicken carcasses in poultry processing plants.

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin.

The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lowest pH and cooking loss compared with the other conditions (p < 0.05). The beef in vacuum groups was less hard, chewy, and gummy than the control group, without any significant differences between the vacuum groups. More structural shrinkage and lower browning were observed in the meat heated at higher vacuum levels. Similarly, higher vacuum levels suppressed increases in the lightness (L*), redness (a*), and total color difference (E*) of the surface after heating. The thiobarbituric acid (TBA) values, a sensitive indicator of meat oxidation due to heating, were only influenced by the vacuum conditions. Consequently, applying a vacuum effectively prevents the degradation in the meat's physicochemical and oxidative properties during heating. The findings are useful for the sous-vide industry because they scientifically demonstrate how vacuum pressure affects the physicochemical and oxidative properties of the meat by using a specially designed airtight vacuum container.

Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers

Pesticide residues in crops are widely monitored, and the residue reduction techniques at the post-harvest stage are important to maintain food safety. In dried crops, pesticide residues can be concentrated after dehydration, which increases concerns regarding residue risk. Therefore, the residue reduction effects of ultraviolet (UV), ozone, and photochemical advanced oxidative process (pAOP) were investigated for dried peppers at the post-harvest stage. UV254 treatment reduced 59.7% of the residue concentration on average, while UV360 showed a reduction of only 13.3% under 9.6 W m−2 of UV exposure for 24 h. Gaseous ozone treatments reduced the residue concentrations up to 57.9% on average. In contrast, the pAOP treatment reduced the concentration up to 97% and was superior to UV or ozone treatment alone. Increased drying temperature under pAOP condition resulted in higher reduction ratios at 40–80 °C. The pAOP conditions with 12 and 24 µmol/mol of ozone and UV254 irradiation for 24–48 h reduced the residue concentrations to 39–67%. Particularly, difenoconazole, fludioxonil, imidacloprid, and thiamethoxam residue concentrations were drastically reduced by over 50% under 12 µmol/mol ozone of the pAOP condition, while carbendazim, fluquinconazole, and pyrimethanil were relatively stable and their concentrations reduced below 50% under 24 µmol/mol ozone of the pAOP treatment. Various drying-related quality parameters of drying peppers such as water-soluble color, capsanthin, capsaicinoids, acid value, peroxide value, and thiobarbituric acid value were slightly altered, but not significantly, under 12 µmol/mol ozone of the pAOP condition, while the peroxide value was significantly altered under the higher ozone conditions. Therefore, pAOP treatment combined with gaseous ozone can be used for reducing residual pesticides in peppers without greatly reducing quality.

Physicochemical properties of kashk supplemented with encapsulated lemongrass extract

Kashk is a perishable fermented dairy product. Since chemical preservatives are harmful for human health, we aimed to study lemongrass (Cymbopogon citratus L.) as a natural preservative.&#x0D; First, we assessed the phytochemical properties of lemongrass extract. Then, we added lemongrass extract and microencapsulated lemongrass extract to kashk samples. Finally, we analyzed their physicochemical and sensorial properties during 60 days of storage.&#x0D; Catechin (419.04 ± 0.07 mg/L), gallic acid (319.67 ± 0.03 mg/L), and chloregenic acid (4.190 ± 0.002 mg/L) were found to be the predominant phenolic constituents in lemongrass. Total phenolics, total flavonoids, and antioxidant activity (IC50) values of the lemongrass extract were 26.73 mg GA/g, 8.06 mg Quercetin/g, and 2751.331 mg/L, respectively. The beads were spherical in shape with a 35.03-nm average particle diameter and 47.81% microencapsulation efficiency. The pH of the supplemented kashks decreased during the storage time. They showed lower acid degree values than the control at the end of storage. The peroxide, p-anisidine, and thiobarbituric acid values of the sample fortified with microencapsulated lemongrass extract were 6.15, 4.76, and 44.12%, respectively, being the lowest among the samples. This kashk sample had the highest hardness (570.62 ± 21.87 g), adhesiveness (18.10 ± 4.36 mJ), and cohesiveness (0.56 ± 0.25) but the lowest chewiness (72.66 ± 3.08 mJ) among the samples. It also had a better sensory profile than the control samples.&#x0D; Our results indicated that microencapsulated lemongrass extract could be incorporated into kashk to ensure suitable sensorial and textural properties. Furthermore, it may delay fat oxidation and lipolysis during storage.

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

AbstractThe objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one‐day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg−1) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p &lt; 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p &lt; 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg−1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO.Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids.

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume. The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils' composition during heating at frying temperature (180 °C). The results showed that the oxidation parameters (free fatty acid, peroxide value, p-anisidine value, total oxidation status, thiobarbituric acid value, and color index) increased significantly in SFO compared to blends or SO during thermal treatment. During heating, the concentration of polyunsaturated fatty acids (PUFA) was reduced with increased level of saturated fatty acids; these results were observed more in SFO than those of SO or blend oils. However, the presence of SO in SFO reduced the decomposition of PUFA. In Fourier-transform infrared spectroscopy, the peak intensities were significantly altered in SFO compared to the blend oils during heating. Based on the most analytical data, it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils, showing a lower degree of oxidation occurred in blends. The best frying performance for the SFO was achieved by using 30% SO extracted from the roasted sesame seed. This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.

This study aims to compare low-fat chicken mortadella made with whole chicken muscle (WCM) and mechanically deboned chicken meat (MDCM) that were enriched with flaxseed oil and thyme oil. Four mortadella types were manufactured: 100% WCM (T1), 100% MDCM (T2), 100% WCM + 2% flaxseed oil + 0.15% thyme oil (T3), and 100% MDCM + 2% flaxseed oil + 0.15% thyme oil (T4). Mortadella samples were investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty acid profile, color, and sensory evaluation. Proximate composition was affected by the type of chicken meat (WCM vs. MDCM). During 20 weeks of storage, the TBA values of WCM were lower in comparison with those of MDCM (p≤ 0.05).pH values of WCM mortadella were lower (p≤ 0.05) in comparison with those of MDCM, where the oils had no effect on pH during the storage period. The incorporation of oils raised the total polyunsaturated fatty acids (PUFA) and lowered the total saturated fatty acids (SFA). There wasa significant difference in terms of rednessbetween WCM and MDCM, additionally, storage and oils added did notaffect the color. The sensory results showed that juiciness, texture, and overall liking scores were significantly different.

Profiling the effects of microwave-assisted and soxhlet extraction techniques on the physicochemical attributes of Moringa oleifera seed oil and proteins

There is a constant search for biomaterials from natural products like plants for food and industrial applications. The work embodied in this report aimed at investigating the effects of microwave-assisted and soxhlet extraction (MAE and SE) techniques on the functional physicochemical quality characteristics of Moringa oleifera seed oil and proteins extracts. M. oleifera ​seeds were ground to fine powders and oil was extracted by microwave-assisted and soxhlet extraction techniques using petroleum ether. Quality attributes including yield percent, moisture content, iodine, saponification, specific gravity, viscosity, pH, thiobarbituric acid, acid and peroxide values were measured. Mineral and vitamin contents, chemical/functional groups, fatty acid (FA) composition, and reducing power of the oil were evaluated. Metabolomics of protein extracted from the defatted powders were analyzed by nuclear magnetic resonance (NMR). M. oleifera ​oil from MAE and SE methods had good yield (34.25 ​± ​0.0%, 28.75 ​± ​0.0%), low moisture content (0.008 ​± ​0.0%, 0.011 ​± ​0.0%), non-drying and unsaturated, moderately saponified, less dense (0.91 ​± ​0.01, 0.92 ​± ​0.02 g mL−1), had Newtonian flow, were weakly acidic, showed good content of FAs, recorded strong potential for long shelf-life, showed stability against oxidative rancidity and enzymatic hydrolysis, had very rich deposits of micro- and macro-nutrients as well as water-soluble and lipid-soluble vitamins, and functional groups in the oil were reflective of its content of long- and medium-chain triglycerides (LCT and MCT). Monounsaturated and saturated fatty acids (MUFA and SFA) were detected and the oil has excellent ferric ion reducing power. NMR metabolomic assay revealed the presence of nine essential amino acids (EAAs) in the protein extract. MAE technique is a feasible and acceptable alternative for high throughput extraction of ​M. oleifera ​oil with high yield and excellent quality attributes. The study revealed that MAE did not impart any remarkable advantage(s) on the physicochemical properties of ​M. oleifera ​seed oil and protein compared to SE technique.

EFFECT OF VOLATILE OILS MIXTURE AND LASER RADIATION ON LIPID OXIDATION AND SHELF LIFE OF BEEF SAUSAGE DURING CRYOPRESERVATION

The aim of this research is to study the chemical components of cinnamon, rosemary, and clove volatile oils by GC/Mass as well as the antioxidant activity of these oils and their mixture by DPPH scavenging to select the best volatile oil or mixture for preparing beef sausage treated with laser rays (Helium-Neon laser wavelength 632.8 nm for 9 min for each side). Also, to study the effect of volatile oils mixture at 500 ppm and laser radiation on lipid oxidation and shelf-life of beef sausage during cold storage. Results indicated that 23, 10, and 18 compounds were identified from cinnamon, rosemary, and clove which represented 97.26, 98.50 and 98.80 %, respectively. Cinnamaldehyde, 1, 8 Cineole, and Eugenol were the most abundant chemical compounds in cinnamon, of cinnamon, rosemary, and clove volatile, respectively. Volatile oils mixture had significantly higher antioxidant activity than each volatile oil individual but significantly lowers than BHT as a synthetic antioxidant substance at all studied concentrations. Lipid oxidation (peroxide value, thiobarbituric acid, and acid value) of sausage treatments were not affected significantly by laser irradiation or volatile oils mixture immediately after processing (at zero time) but affected (p&lt;0.5) during cold storage. Sausage treated with both laser irradiation and volatile oils mixture had significantly lower peroxide value, thiobarbituric acid and acid value than other sausage treatments at any time of cold storage. Also, laser irradiation plus the addition of volatile oils mixture caused high storage stability which increase the shelf-life of sausage to 20 days at 4±1ºC compared with sausage treated with volatile oils mixture only (15 days), sausage treated with laser rays only (10 days) and control sample (5 days).

Chemical and Nutritional Analysis of Oil and Plantain Chips from Palm Olein Enriched with Extracts of Green Tea Leaves (Camellia sinensis)

The objective of this study was to evaluate the impact of methanolic extract from green tea leaves (TLE) on the oxidative stability of palm olein during deep-fat-frying and on the nutrient composition of plantain chips produced from it. Palm olein samples were respectively enriched with 1000, 1400 and 1800 ppm of extract; and 200 ppm of butylated hydroxytoluene (BHT) which served as positive control; while oil without additives served as negative control. A total of 15 frying cycles was done at 180°C for 3 min. Oil samples were collected fresh, at 1, 5, 8, 10 and 15 frying cycles for quality analysis. The evaluated parameters were the peroxide, anisidine, thiobarbituric acid, and iodine and total oxidation values (TOTOX). The plantain chips obtained after 5, 10 and 15 frying cycles were assessed for their proximate composition and mineral content using standards methods. Results showed that after 15 frying cycles, TLE at 1800 ppm protected palm olein from oxidation better than BHT as TOTOX of these oil samples were 25.54 and 28.24 respectively. A proximate and mineral composition analyses of chips revealed that in contrast to the samples made from oil without additives, those made from oil enriched with TLE showed low oil content and high carbohydrate, protein and mineral (phosphorus, calcium and magnesium) content. It can be concluded that green tea leaves extract is efficient in delaying palm olein alteration and increases the nutrient composition of plantain chips.