Acid Value Research Articles

MICROWAVE HEATING EFFECT ON THE OXIDATION AND QUALITY OF COLD-PRESSED SUNFLOWER OIL

Sunflower oil is widely used in the human diet, primarily due to its constituent components and its applications in producing functional products. The use of microwave ovens in food preparation has become widespread in recent years due to certain advantages that include saving time, energy and convenience. As a result of heat treatment of oils, various chemical reactions can occur, leading to the formation of products that may indicate deterioration or a reduction in quality. For this purpose, untreated oil (not subjected to heating) and oil heated in a microwave oven for varying durations (ranging from 4 to 20 minutes) were analyzed in this study. The quality assessment of cold-pressed sunflower oil was conducted using standard official methods to measure peroxide, acid, and iodine values. The progression of oil oxidation was tracked by analyzing conjugated dienes and conjugated trienes through UV-spectroscopy (method AOCS Ch 5-91). Additionally, considering the theoretical link between microwave heating and changes in fatty acid composition, the fatty acid profile of the oil was determined according to MKC EN ISO 12966-4:2015. The results indicate a notable shift in the peroxide value (PV). Specifically, after heating the oil for 4 minutes, the PV exceeds the permitted limits. Furthermore, a decrease in the iodine value is observed with increasing heating time, while no significant changes are noted in the acid value. Additionally, changes in the content of fatty acids are observed in cold-pressed sunflower oil. At specific wavelengths (232 and 268 nm), conjugated dienes and trienes were detected as oxidation products, i.e. the extinction coefficients (K232) and (K268) fell within the ranges of 3,72-4,16 and 1,25-2,56, respectively. These findings lead to the conclusion that microwave heating induces changes in the quality of cold-pressed sunflower oil. To maintain its quality, an appropriate choice of heat treatment is required.

Closing the loop of polyurethane adhesives: Acidolysis process optimization

Polyurethane adhesive (PUA) are a specialized application of polyurethanes. Acidolysis of PUA waste yield a recycled polyol with tunable properties. This process was optimized by response surface methodology to predict the domain of parameters where the lowest of viscosity, hydroxyl, and acid values could be achieved. Relationships between temperature, polyurethane-to-polyol, and polyurethane-to-acid ratios, and viscosity, molecular weight, hydroxyl and acid values were established and optimal conditions were validated for a robust process. The polyurethane-to-acid ratio had the most significant influence on the acid value of the product. Hydroxyl value, viscosity and molecular weight were primarily affected by the polyurethane-to-polyol ratio. Using a recycled polyol obtained at 205 °C, a polyurethane-to-polyol ratio of 1.4 kg/kg, and a polyurethane-to-acid ratio of 50 kg/kg, we successfully produced a new adhesive incorporating up to 28 % recycled material. This demonstrated adhesion properties for wood applications on par with those of virgin adhesives, without experiencing crash phenomena.

Distribution and Diversity of Phytoplankton in Lake Alau, Maiduguri, Northeast Nigeria

The production of biodiesel from Thevetia peruviana seed oil using two different catalysts (NaOH and KOH) was evaluated. The Physical and chemical properties after extracting the seed oil were determined and the following results were obtained (density; 0.896g/cm3 , pH; 5.6, oil content; 32.5%, moisture content; 1.5%, specific gravity; 1.33, viscosity; 20mm2 /s, and refractive index; 1.48) and (Acid value; 0.3 mg of KOH/g, free fatty acid; 0.45%, iodine value; 38.5gI/100g, saponification value; was 75mg/KOH) respectively. Different catalysts were prepared by dissolving separately (0.18g. 0.20g and 0.21g) w% of NaOH and another 0.18g, 0.20, 0.21g w% of KOH pellets each in 10ml of methanol to produce concentrations of sodium and potassium methoxide respectively. Furthermore, Yellow Oleander Oil (YOO) was divided into 6 portions (25ml each) and poured into 6 different beakers (100ml) and separately placed on a magnetic stirrer. The amount of biodiesel produced at different concentrations of NaOH catalyst was 20.3ml, 20.1ml, and 22.3ml and the amount of biodiesel produced at different concentration of KOH were 24.2ml, 22.1ml, and 21.0ml. The conversion yield of the biodiesel catalysts was 81.2%, 80.4% and 89% for the NaOH catalyst and 96.8%, 88.4% and 84.0 for the KOH catalyst. The properties of the biodiesel such as flash point were 68℃, pour point was 3℃, cloud point was 7℃, cetane number was 98, the acid value was 0.5mg of KOH/g, density was g/cm3 , Iodine value was 3gI/100g, saponification value was 104, viscosity was 1.5mm2 s, the refractive index was 1.49. The results obtained from the study indicate that the physicochemical properties of the synthesized biodiesel are in agreement with the ASTM standard specifications. Both catalysts gave a considerable yield with KOH having a higher yield than NaOH in almost all the concentrations used. Thevetia peruviana can be considered a highly promising feedstock for biodiesel production.

Tracking the storage stability in sesame (Sesamum indicum L.): impact of accelerated storage on storability characteristics, seed quality, phytochemical content, and fatty acids

Storage stability under non-optimal conditions is an essential characteristic of Sudanese sesame. To understand opportunities to improve storage stability in sesame, seed quality, storability characteristics, content of fatty acids and phytochemicals, and antioxidant capacity were evaluated in ten Sudanese genotypes subjected to high temperature (55 °C) and humidity (60% RH) for 16 and 32 days. The accelerated storage increased seed color, linoleic acid, fungal growth, and peroxide value, while oil content, oleic acid, water activity, phytochemicals, and antioxidant capacity decreased (P < 0.05). The germination rate and content of saturated fatty acids were retained despite the storage (P > 0.05). The landrace Abusundoug showed better storage stability than the other genotypes due to generally low fatty acids and high phytochemical contents. The differences in storage stability in the Sudanese genotypes underscore the need for their further evaluation and use in breeding programs to improve sesame shelf life and quality.

Studying the protein complex of flax cake obtained from the seeds of a new variety of kazakh selection

In the Republic of Kazakhstan, pressing of flax seeds (squeezing) is most often used, therefore cake is more common than meal and its resulting physical reserves exceed meal several times. The biochemical characteristics of the protein complex of flaxseed have not been sufficiently studied, which, in our opinion, limits the use of protein products obtained from flax seeds such as flaxseed cake in the production of compound feed for farm animals and poultry. The article presents studies of the protein complex and amino acid composition of flaxseed cake of the Kazakhstan variety “Kostanay 11”. Flaxseed cake contains 36,5% protein, the fat content is 7,5%. The fractional composition of flaxseed cake was compared with the flax varieties “Northern” and “Golden” grown in the Republic of Kazakhstan. The amino acid composition of flaxseed cake was compared with other cakes used in feeding farm animals and poultry. The purpose of the study is to study the fractional composition of the protein complex of flaxseed cake from flax variety "Kostanay 11". A characteristic feature of the protein complex of flax seeds is the high total content of water- and salt-soluble proteins – albumins 29,2% and globulins 16,8%, which are considered well digestible. Flaxseed cake from flax variety "Kostanay 11" in its amino acid value is equal to the known cakes common in feed production and is second only to soybean cake. This allows us to assert that flaxseed cake obtained from the seeds of the “Kostanay 11” variety remained a highly digestible and highly nutritious product in terms of protein absorption, suitable for its inclusion in the diets of all types of farm animals and poultry, starting with feed for young animals.

Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels.

As unsaturated and saturated aldehydes, ketones are known to be responsible for off-odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi-based products are rich in unsaturated fatty acids, they are prone to producing off-odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating. The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α-linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off-odors in surimi gels were mainly generated in refrigeration. Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off-odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.

Study of the qualitative and sensory properties of yogurt manufactured by adding medicinal and aromatic plant ex-tract(mint)

This research aimed to study yogurt, to which an aqueous extract of the medicinal and aromatic plant (mint) was added to manufacture a new dairy product to improve and treat many different digestive system problems. They were using the lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus). The yogurt product was manufactured by adding an aqueous extract of mint with three concentrations of (1%), (2.5%), and (4%) (v/v) mint, and they were represented by N1, N2, and N3 treatments, respectively, as well as the control (C) treatment in which the yogurt was prepared without any addition. The treatments were stored for 21 days at (5±1)°C. The physicochemical and rheological properties were studied, which included measurement (pH, total acidity, viscosity, syneresis, and hardness), microbiological tests, as well as sensory evaluation on the first day of manufacture and after 7, 14, and 21 days of cold storage. The results showed no significant differences in the values of pH and total acidity, While significant differences were found in the values of syneresis, viscosity, and hardness. It was also observed that the numbers of starter bacteria varied for all treatments immediately after manufacturing, but during storage, a gradual decrease in their numbers was observed for all treatments, and the N3 treatment recorded the highest numbers of starter bacteria compared to the other treatments. Also, the results showed superiority of N2 and N3 treatments in the sensory evaluation of flavor, taste, texture and general acceptance.

Highly Efficient Synergistic Chemotherapy and Magnetic Resonance Imaging for Targeted Ovarian Cancer Therapy Using Hyaluronic Acid-Coated Coordination Polymer Nanoparticles.

The diagnosis and treatment of ovarian cancer (OC) are still a grand challenge, more than 70% of patients are diagnosed at an advanced stage with a dismal prognosis. Magnetic resonance imaging (MRI) has shown superior results to other examinations in preoperative assessment, while cisplatin-based chemotherapy is the first-line treatment for OC. However, few previous studies have brought together the two rapidly expanding fields. Here a technique is presented using cisplatin prodrug (Pt-COOH), Fe3+, and natural polyphenols (Gossypol) to construct the nanoparticles (HA@PFG NPs) that have a stable structure, controllable drug release behavior, and high drug loading capacity. The acidic pH values in tumor sites facilitate the release of Fe3+, Pt-COOH, and Gossypol from HA@PFG NPs. Pt-COOH with GSH consumption and cisplatin-basedchemotherapy plus Gossypol with pro-apoptotic effects displays asynergisticeffect forkillingtumorcells. Furthermore, the release of Fe3+ at the tumor sites promotes ferroptosis and enables MRI imaging of OC. Inthe patient-derived tumor xenograft (PDX)model, HA@PFG NPs alleviate the tumor activity. RNA sequencing analysis reveals that HA@PFG NPs ameliorate OC symptoms mainly through IL-6 signal pathways. This work combines MRI imaging with cisplatin-based chemotherapy, which holds great promise for OC diagnosis and synergistic therapy.

Alkylation of Complex Glycine Precursor (CGP) as a Prebiotic Route to 20 Proteinogenic Amino Acids Synthesis.

It is not known why the number of proteinogenic amino acids is limited to 20. Since Miller's experiment, many studies have shown that amino acids could have been generated under prebiotic conditions. However, the amino acid compositions obtained from simulated experiments and exogenous origins are different from those of life. We hypothesized that some simple precursor compounds generated by high-energy reactions were selectively combined by organic reactions to afford a limited number of amino acids. To this direction, we propose two scenarios. One is the reaction of HCN with each side-chain precursor (the aminomalononitrile scenario), and the other is alkylation of the "complex glycine precursor", which is the main product of proton irradiation of the primordial atmosphere (the new polyglycine scenario). Here, selective formation of the 20 amino acids is described focusing on the latter scenario. The structural features of proteinogenic amino acids can be described systematically. The scenario consists of three stages: a high-energy reaction stage (Gly, Ala, Asn, and Asp were established); an alkylation stage (Gln, Glu, Ser, Thr, Val, Ile, Leu, and Pro were generated in considerable amounts); and a peptide formation stage (Phe, Tyr, Trp, His, Lys, Arg, Cys, and Met were selected due to their structural advantages). This scenario is a part of the evolution of Garakuta World, in which many prebiotic materials are contained.

Variation in bovine milk stability according to lactational stage and genetic group.

We address the hypothesis that at early and late lactation milk presents low ethanol stability due to high acidity and ionic calcium values. Our aim was to evaluate the functional traits of milk (milk ethanol stability: MES, acidity and ionic calcium: iCa) according to lactation stage in different genetic groups. Raw milk samples were collected from Jersey (n = 271), Holstein (n = 248) and Jersey × Holstein crossbred cows (n = 82), raised on five commercial farms located in the state of Paraná, Brazil. Milk composition, somatic cell count (SCC), milk urea nitrogen (MUN), MES, pH, acidity and iCa were determined. Days in milk (DIM) were categorized into four classes: 1-60, 61-150, 151-305 and over 305 DIM. Data were submitted to analysis of variance. Fixed and random effects were incorporated into the model, in a repeated measures in time arrangement using the mixed models methodology. Significant interactions between DIM class and genetic groups were detected. The comparison between each combination of genetic group and DIM class showed that at the beginning of lactation, Holsteins produced milk with higher MES than Jersey and crossbreds. At 105-305 DIM Holstein milk presented higher MES than Jersey, while beyond 305 DIM Holstein milk showed higher MES than crossbred cows. At the beginning of lactation acidity was higher in Holstein milk and crossbreds compared with Jersey, while acidity was lower in Holstein milk compared with Jersey and crossbreds in the other lactation stages. Ionic calcium was highest after lactation peak for Holstein, but did not vary between lactation stages for Jersey and crossbreds. Functional characteristics of bovine raw milk such as MES, iCa and acidity varied between lactation stages in a distinct manner according to genetic groups. Early and end lactation stages are challenging in terms of low stability, especially for Jersey and crossbreds.

Physicochemical and sensory evaluation of the quality of crude palm oil (Elaeis guineensis) produced artisanally and industrially in Brazil

Palm oil is primarily used in the crude form in northeastern Brazil's cuisine. Most of its production is carried out by small manufacturers, who use the profits from sales as a subsidy to supplement their family income. Evaluating the physicochemical and sensory quality of palm oil is essential to help producers develop higher-quality artisanal products. This study aimed to analyze samples of crude palm oil produced and sold in the city of Taperoá (BA) and other industrialized brands sold in Salvador (BA). Seven palm oil samples underwent physicochemical analysis (acidity, carotenoid content, instrumental color, iodine value, peroxide value, Kreis reaction, saponification value) and sensory analysis (acceptance and ranking tests). Our findings revealed significant variation in the evaluated parameters, with most samples showing inadequate results for the regulatory parameters of acidity and iodine values, as well as unsatisfactory results for carotenoids and the Kreis reaction across all samples. Variations in color analysis were likely associated with differences in carotenoid content among the samples. The acceptance tests showed that most samples scored above average for all evaluated characteristics, except for the industrial sample from Taperoá (sample 06), which showed the lowest averages for color (4.5), odor (5.2), viscosity (3.2), and overall impression (4.3). In the ranking test, sample 02 from artisanal production (Taperoá-BA) was the most preferred in all categories, while sample 06 from industrial production (Nazaré-BA) was the least preferred in all categories. These results indicate opportunities for improving both traditional and industrial crude palm oil production methods, which could lead to an increase in income for the population that depends on this product.

Investigation into the Fuel Characteristics of Biodiesel Synthesized through the Transesterification of Palm Oil Using a TiO2/CH3ONa Nanocatalyst

Biodiesel is a renewable and sustainable alternative fuel to petrol-derived diesel. Decreasing the operating costs by improving the catalyst’s characteristics is an effective way to increase the competitiveness of biodiesel in the fuel market. An aqueous solution of sodium methoxide (CH3ONa), which is a traditional alkaline catalyst, was immersed in nanometer-sized particles of titanium dioxide (TiO2) powder to prepare the strong alkaline catalyst TiO2/CH3ONa. The immersion method was used to enhance the transesterification reaction. The mixture of TiO2 and CH3ONa was calcined in a high-temperature furnace in a range between 150 and 450 °C continuously for 4 h. The heterogeneous alkaline catalyst TiO2/CH3ONa was then used to catalyze the strong alkaline transesterification reaction of palm oil with methanol. The highest content of fatty acid methyl esters (FAMEs), which amounted to 95.9%, was produced when the molar ratio of methanol to palm oil was equal to 6, and 3 wt.% TiO2/CH3ONa was used, based on the weight of the palm oil. The FAMEs produced from the above conditions were also found to have the lowest kinematic viscosity of 4.17 mm2/s, an acid value of 0.32 mg KOH/g oil, and a water content of 0.031 wt.%, as well as the highest heating value of 40.02 MJ/kg and cetane index of 50.05. The lower catalyst amount of 1 wt.%, in contrast, resulted in the lowest cetane index of 49.31. The highest distillation temperature of 355 °C was found when 3 wt.% of the catalyst was added to the reactant mixture with a methanol/palm oil molar ratio of 6. The prepared catalyst is considered effective for improving the fuel characteristics of biodiesel.

Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Fermentation of Wine

A Completely Randomized Design (CRD) was employed to assess nine different treatment combinations, varying in juice ratios and fermentation conditions. The study aimed to evaluate the effects of blending cashew apple and aonla juices on the quality and fermentation characteristics of the resulting wine. While studying the chemical composition of cashew apple and aonla juice, cashew apple juice had a maximum value for T.S.S., reducing sugars, total sugars and pH. Aonla aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The T.S.S. of must was adjusted to 24 ºBrix and pH kept natural. The T.S.S. and pH was found to be decreased during fermentation of must. The treatment T5 i.e. 60 % cashew apple: 40 % aonla juice (6.13 ºBrix) recorded lowest T.S.S. and T9 i.e. 20 % cashew apple: 80 % aonla juice (10.53 ºBrix) recorded highest T.S.S. at 12th day of fermentation. The lowest pH recorded in treatment T9 i.e. 20 % cashew apple: 80 % aonla juice (2.10) and highest recorded in T1 i.e. 100 % cashew apple juice (3.38) at 12th day of fermentation. On the other hand, titratable acidity of must was found to be increased during fermentation of must. The minimum titratable acidity was found in treatment T1 i.e. 100 % cashew apple juice (0.62 %) and maximum was recorded in T9 i.e. 20 % cashew apple: 80 % aonla juice (1.74 %) at 12th day of fermentation. The yeast count increases rapidly until the 3rd day (1524 x 103) and after that yeast count subsequently declined until the fermentation reaches the 12th day (36.07 x 103), irrespective of treatments. At the end of fermentation (12th day) highest yeast count was recorded by treatment T5 i.e. 60 % cashew apple: 40 % aonla juice (60 x 103) and lowest yeast count was recorded by treatment T9 i.e. 20 % cashew apple: 80 % aonla juice (21 x103). Wine recovery from must ranged between 73.86 and 83.20 per cent. As a result, treatment T5 (60 % cashew apple juice: 40 % aonla juice) showed better fermentation among all other treatments.

PSVI-29 Effect of pig weight and exogenous enzyme supplementation on ileal endogenous amino acid losses and standardized ileal amino acid digestibility of soybean meal produced from Kentucky-grown soybeans

Abstract There is increasing interest in using locally sourced soybeans and soybean meal. Ileal amino acid digestibility (IAAD) of soybean meal from Kentucky-grown soybeans was evaluated in 25- and 50-kg cannulated pigs. The experiment used sixteen pigs in a randomized complete block design consisting of four treatments with 4 pigs per treatment. This was repeated in time resulting in eight replicates per treatment for both body weight (BW)groups. After cannulation at about 20 kg BW, all pigs were allowed to recover from the surgery and were fed a corn-SBM-based diet that met all nutrient and energy requirements. The experimental diets consisted of two nitrogen-free diets [NFD] with or without exogenous enzyme supplementation (phytase and a combination of phytase and carbohydrase enzymes) and two semi-purified diets containing soybean meal from Kentucky-grown soybeans as the only source of protein with or without exogenous enzyme supplementation. Each diet was fed for 7 consecutive d with 10-h ileal digesta collection on d 6 and 7. The same diets were fed to the same set of pigs at about 50 kg BW. Data were analyzed as a factorial arrangement of treatments (BW x diet) for ileal endogenous amino acid losses (IEAAL), apparent IAAD and standardized IAAD (SIAAD). Data from the NFD were used to determine the SIAAD from the AIAAD values. Exogenous enzyme supplementation increased (P &amp;lt; 0.05) IEAAL except for Gly and Pro while samples collected during phase 2 had greater (P &amp;lt; 0.05) IEAAL (10 amino acids). Pig BW did not influence IEAAL. Enzyme supplementation did not increase AIAAD except for Arg, Ala, Gly, N, and total AA while apparent ileal N, Met, Thr, and Val digestibility was greater (P &amp;lt; 0.05) in 50 kg pigs. Interactions between BW and diets showed that 50 kg pigs fed the SBM diet containing enzyme supplementation had greater (P &amp;lt; 0.05) N, Arg, and total AA digestibility compared with 50 kg pigs without enzyme supplementation. Digestibility of Val and Asp was greater (P &amp;lt; 0.05) in samples collected during phase 2. After correction for basal IEAAL, 50 kg pigs had greater (P &amp;lt; 0.05) SIAAD values for 12 of the AA analyzed while exogenous enzyme supplementation resulted in greater (P &amp;lt; 0.05) SIAAD for 9 of the AA analyzed. The SIAAD values for four AA (His, Phe, Val, and Asp) were greater (P &amp;lt; 0.05) for samples collected in phase 2. Results from this study showed that exogenous enzyme supplementation increased IEAAL and that IAAD of SBM produced from Kentucky-cultivated soybeans was high and that exogenous enzyme supplementation improved the SIAAD values of several amino acids. The IAAD values of SBM produced from soybeans cultivated in KY was high and are similar to values reported in the literature.

Comparative Transcriptome Analysis of Mature Leaves of Dimocarpus longan cv. ‘Sijimi’ Provides Insight into Its Continuous-Flowering Trait

Longan (Dimocarpus longan Lour.) is an important tropical and subtropical fruit, and most of its cultivars bloom once a year (once-flowering, OF). Dimocarpus longan cv. ‘Sijimi’ (SJ) is a tropical ecotype variety that blooms several times a year (continuous-flowering, CF) without the need for low-temperature induction. Several studies have focused on the mechanism of continuous flowering in SJ longan; however, none used leaves as research material. As leaves are a key organ in sensing floral-induction signals, we compared gene-expression differences between mature leaves of CF (SJ) and OF (D. longan cv. ‘Shixia’ (SX) and D. longan cv. ‘Chuliang’ (CL)) longan by transcriptome sequencing. An average of 47,982,637, 43,833,340 and 54,441,291 clean reads were obtained for SJ, SX and CL respectively, and a total of 6745 differentially expressed genes (DEGs) were detected. Following Metabolic pathways, Plant-pathogen interaction and Biosynthesis of secondary metabolites, most of the other genes were assigned to the KEGG classifications of MAPK signaling pathway- plant, Plant hormone signal transduction, Amino sugar and nucleotide sugar metabolism and Starch and sucrose metabolism. WGCNA analysis clustered genes into 27 modules, among which bisque4 and darkorange2 module genes specifically were expressed at low and high levels in SJ, respectively. Different gene-expression patterns were detected between CF and OF longan in bisque4 and darkorange2 modules, especially the high levels of transcription factor (TF) expression and the large number of gibberellic acid (GA)-signaling-pathway-specific genes expressed at high levels in CF longan (SJ). Floral-induction-gene expression levels in CF longan, such as levels of GA-signaling-related and FT genes, were always high. In CF longan, after vegetative-growth accumulation, flowers could be directly induced, thereby eliminating the need for low-temperature induction.

Preformulation studies of an emulsion containing commercially available argan oil

Background: Argan oil has gained popularity in recent years due to its potential anti-inflammatory and antioxidant properties. The present pre-formulation study sought to investigate the suitability of using commercially available argan oil as a unique pharmaceutical emulsion formulation for oral consumption. This research aimed to develop an efficient pre-formulation strategy for oil-in-water emulsion containing argan oil and optimize the formulation's optimum stability as a pharmaceutical dosage form. Methods: Various analytical and physical characterization techniques were employed in making an emulsion, such as organoleptic analysis, pH level, viscosity, particle size distribution, gravimetric test, and dye method test. The three formulations (A, B, and C) gave different results for the sizes of oil droplets, appearance, taste, and compatibilities. Results: Among the tested formulations, formulation A, containing 5 ml argan oil, exhibited a cloudy white appearance, hazelnut-like taste and texture, higher oil retention, and improved droplet size dispersion (0.58 μm - 116.21 μm). The results indicated that all three formulations have acidic pH values 4.82-5.84. Conclusion: Formulation A demonstrated notable attributes, making it the optimal choice for the oil-in-water emulsion containing argan oil. Addressing compatibility concerns and assessing sensory attributes, pH levels, and particle size distribution successfully achieved the desired pharmaceutical elegance, laying a promising foundation for developing stable and effective oral emulsions.

Volatile Organic Compounds Produced by Bacillus sp. Strain R2 Inhibit Aspergillus flavus Growth In Vitro and in Unhulled Rice.

Volatile organic compounds (VOCs) produced by Bacillus species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect of VOCs on Aspergillus flavus in stored grains is limited. This study aimed to investigate the effects of VOCs extracted from the strain R2, which was isolated from unhulled rice and identified as Bacillus paramycoides on A. flavus in vitro and unhulled rice. R2 VOCs effectively inhibited conidial germination and the hyphal growth of A. flavus in vitro. Moreover, R2 VOCs reduced the fungal population, aflatoxin B1 (AFB1) levels, and free fatty acid (FFA) value by 90.8%, 67%, and 38.7%, respectively, in unhulled rice. Eighteen R2 VOCs were identified using headspace solid-phase micro-extraction gas chromatography-mass spectrometry, and the individual activity of the VOCs against A. flavus was tested in vitro. Benzaldehyde (Ben) and 3,7-dimethyl-1-octanol (Dmo) showed strong inhibitory activities against A. flavus on PDA plates, with inhibition rates of 100% and 91.2%, respectively, at a concentration of 20 μL/dish. Ben at the concentration of 0.09 mg/mL, Dmo at the concentration of 0.07 mg/mL, or a mixture of both at halved concentrations could reduce the fungal population, AFB1 levels, and FFA content in unhulled rice. Our findings suggest that R2 VOCs are good alternatives to traditional chemical fumigants for suppressing A. flavus in stored grains. However, further research is necessary to establish the optimal fumigation concentration of these two components in unhulled rice. The impact of their residues on grain quality should be explored through sensory evaluation and nutritional analysis, and their safety to the environment and human body should be evaluated through safety assessment.

Extraction, FTIR and GC-MS characterization of palm kernel oil for laundry soap production

This study aimed at extracting and characterizing palm kernel oil from oil palm seed for laundry soap production. Palm kernel oil was obtained by Soxhlet extraction with n-hexane. Standard methods were used to determine the physicochemical properties of the kernel oil and laundry soap. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses were used to characterize the oil. Results revealed that the palm kernel seed yielded 45.51±1.10% oil. Relative density, saponification value, acid value, and iodine value of the oil were 0.87±0,034 g/mL, 224.40±3.13 mg KOH/g, 3.25±0.11 mgKOH/g, and 14.72±0.25 gI2/100g, respectively. FTIR spectrum showed absorption peaks of methylene groups (723, 2855, 2922 cm–1), carbonyl group (1744 cm–1), and olefin group (1632 cm–1) which are characteristics of fatty acids. GC-MS analysis showed oleic acid, trans-13-octadecenoic acid, elaidic acid, petroselinic acid and vaccenic acid. Quality parameters of the white and hard palm kernel oil soap were found to be 9.55±0.43, 5.20±0.48 cm, 9.65±0.97% and 72.50±2.34% for the pH, foam height, moisture content, and total fatty matter, respectively. These findings suggest that FTIR and GC-MS can substantially be used to effectively verify the suitability of a vegetable oil for soap production. Finally, the moderately high oil yield of the kernel seed indicates its potential for large-scale soap production in Nigeria considering the country’s position as the world’s 4th largest producer of palm kernel oil.

Effect of Ozonation on Physicochemical Properties of Olive Oil Based Sunscreen Product

ABSTRACT Ozone serves as a potent oxidizing agent and a universal antiseptic, extensively employed in industries such as food, pharmaceuticals, and cosmetics due to its ability to dissolve in water and decompose into oxygen. This study aimed to treat virgin olive oil (VOO) with the ozonation process prior to its incorporation into a sunscreen product, and to discover any new potentially useful properties by comparing it with a sunscreen containing non-ozonated olive oil. The comparison was based on physicochemical properties, physical appearance, and sun protection factor (SPF) value. VOO treated with 0.017 mole/L ozone was tested for various physicochemical properties such as color, viscosity, refractive index, acid value, iodine value, peroxide value, saponification value, and oxidative stability. The composition was analyzed using gas chromatography (GC) and gas chromatography – mass spectrometry (GC-MS). The properties of ozonated olive oil (OOO) differed from VOO in terms of viscosity and flow behavior. An increase in shear rate significantly reduced the viscosity of OOO, while VOO maintained a constant viscosity and exhibited Newtonian flow behavior. When OOO was incorporated into sunscreen products, it enhanced the spreadability of the product on the skin, resulting in a significantly higher SPF value. The ability of a sunscreen to spread evenly on the skin and form a continuous thin film is crucial for effective protection against the sun’s rays. These findings highlight the potential of OOO in enhancing the photoprotection efficacy of sunscreen products by providing valuable data for its incorporation into formulations aiming to improve sun protection. Future research could focus on long-term stability and potential side effects of OOO in cosmetic formulations.

A novel synthesis method of medium- and long-chain triglyceride lipids from rubber seed oil catalyzed by enzymatic interesterification and its metabolism mechanism.

Medium- and long-chain triglyceride (MLCT) is a striking structural lipid for the supply of energy and essential fatty free acids (FFAs) in the food field. This study aimed to prepare MLCT by enzymatic interesterification of rubber seed oil (RSO) and medium-chain triglyceride (MCT). Fortunately, the conversion of synthesized MLCT could reach 75.4% by the catalysis of Novozym 40086 (7 wt% to MCT) at a temperature of 40 °C with the substrate mole ratio of 1 : 0.7 (RSO : MCT). The as-synthesized MLCT contained unsaturated fatty acid (USFA, 50.13%) at the sn-2 position and exhibited superior performance on the acid value, peroxide value and iodine value in contrast to grade III soybean oil. Moreover, it exhibited the simultaneous release of LCFAs and MCFAs, extremely facilitating the reduction of body weight gain and control of the level of lipids in the blood. Finally, the preferred hepatic metabolism process of the obtained MLCT was proven to be the main cause of the reduced body weight and improved lipid levels by the in vivo deposition experiments. Therefore, our study suggested that the outstanding performance of the MLCT synthesized by RSO in foods as functional lipids.