Search results

The effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.

RPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w), and potato chips were fried in oil blends repeatedly at 180 °C for 2.5 min for five days to evaluate the effect on chemical properties and oxidative stability.

The results revealed that linoleic acid and total polar compound (TPC) contents decreased in all RPO and SF resultant oil after five days of storage. Colour significantly (p = 0.05) decreased, while peroxide and iodine values were significantly lowered during storage. The oxidative stability increased significantly in the resultant oil. However, an increase in free fatty acid (FFA) before frying significantly reduced with repeated frying of resultant oil during storage. RPO (5–75%) therefore retards oxidative rancidity in the resultant oil after repeated deep frying and storage.

SF oil is high in polyunsaturated fatty acids but prone to oxidation upon heating and storage. RPO is an important ingredient used in industrial frying rich in phytonutrients and a better replacement to synthetic antioxidants. This study indicated that supplementing SF oil with RPO may be recommended to improve the oxidative stability of oils during frying.

This study aims to identify the effect of selected agro-industrial factors associated with the olive oil phenolic composition, total phenolic content (TPC), antioxidant capacity and oxidative stability index (OSI). The study also aims to assess the relationship between the quality indices and each of the individual phenol, TPC, antioxidant capacity and OSI.

Olive oil samples (n=108) were collected from Lebanese northern (Akkar and Zgharta-Koura) and southern (Hasbaya and Jezzine) regions, at three harvesting times (early, intermediate, late) and using different types of mills (traditional, sinolea, two- and three-phase decanters). The samples were analyzed using official standard methods.

The highest TPC, antioxidant capacity and OSI were obtained in early harvested olive oil, using two-phase decanters for TPC and three-phase decanters for antioxidant capacity and OSI. A prediction model, including the free acidity, K232, TPC, C18:2, C18:0, tyrosol and apigenin, was obtained; it allowed to predict very highly significantly the OSI (p < 0.001). Apigenin, tyrosol and C18:2 recorded the highest standardized coefficients (ß^+= 0.35) and thus had the highest influence on OSI. As per antioxidant capacity of olive oil, another very highly statistically significant prediction model was constructed (p < 0.001). It included only two predictors, oleacein and TPC, with the latter having the most influence (ß^+= 0.37).

The overall results highlighted the detrimental effects of agro-industrial factors on olive oil chemical composition, and this contributes significantly to improve olive oil’s quality and characteristics, which are important for the product economical and nutritional values.

This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles.

The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined.

About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did.

These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded.

This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

Modern supply chains collect and deliver products worldwide and link vendors and consumers over thousands of miles. In the food industry, the quality of products is affected by manufacturing/processing and logistics activities, such as transportation and packaging. Specifically, transportation is likely the most critical step throughout the “food journey” from farm to fork because of the potential stresses that affect the products during shipment and storage activities. The purpose of this paper is to present and apply an original assessment of quality, safety and environmental effects due to the international distribution of food products via different container solutions. A case study that examines the shipment of edible oils from Italy to Canada demonstrates that the quality of a product at the place of consumption can be significantly affected by the use of different containers.

A simulation-based quality assessment, combined with a life cycle and environmental analysis, supports the logistic manager in the decision-making process in order to guarantee the highest level of product quality at the place of consumption.

The proposed approach and the illustrated case study demonstrate the importance of conducting safety and quality assessment combined with environmental analyses of sustainable food supply chains.

This paper highlights the interdependency of implications and decisions on food quality and environmental sustainability of supply chain processes and activities.

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant at concentration of 100 mg/kg in soybean oil (BHTSO), grape seed extract at a concentration of 100 mg/kg in soybean oil (Extract), and mixture at a concentration of 50 mg/kg of grape seed extract (Mixture) and 50 mg/kg of BHT in soybean oil subjected to 180°C for 20 h. The total phenolic compounds were quantified by spectrophotometry using the Folin-Ciocalteu reagent. The antioxidant activity was evaluated by the ABTS^•+, DPPH^• and FRAP acid systems. The fatty acid composition and phytosterols were determined by gas chromatography (GC) and tocopherols were determined by high-performance liquid chromatography.

Among the treatments studied, the Extract and the Mixture presented lower losses of total phenolic compounds, DPPH^• and FRAP, while BHTSO had an opposite effect. After 10 h of heating, the Mixture and the Extract were more effective in reducing the formation decomposition products, measured by the amount of total polar compounds. The Mixture resulted in higher retention of essential fatty acids at the end of heating. The Extract and Mixture showed higher retention rates of total tocopherols and the Mixture resulted in 338.71 mg/100 g (P ≤ 0.05) of total phytosterol after 20 h of heating.

Oils undergoing the heating process suffer major changes, requiring the addition of antioxidant compounds. As a result of the questioning on the use of chemical additives, research on natural antioxidants, as substitute to the synthetic ones, is increasing. Among the natural compounds with high antioxidant potential, the grape wastes such as its seeds are highlighted. Studies using grape seed extract are scarce.

THE TERM “synthetic lubricant” has been adopted to designate a variety of fluids, derived from sources other than mineral oils, which have been developed by the technologist in order to satisfy the extreme conditions under which present‐day machinery has to operate : for example, high or low temperatures, or both, often with high bearing loads, and sometimes under conditions which demand resistance to ignition. Although, in fact, modern petroleum oils are prepared to such stringent specifications, and by such carefully controlled processes, that they are almost equally as “tailor‐made”, it is their comparatively limited temperature range that largely brought about the development of the so‐called synthetic product.

The purpose of this paper is to investigate the quality of the frying oil used in restaurants, fast food establishments, and confectionary stores. The compliance of used frying oils with the quality standards as determined by the peroxide value (PV) and the total polar materials (TPMs) is investigated by analyzing 375 samples of oil.

The PV was measured according to the national standard procedure number 4179, while the TPM was determined using a Testo 270 cooking oil tester. Frying oils with a PV>5 mEq/kg and a TPM>25 percent were considered to be non-edible. For a comparison of groups, the Mann-Whitney and Spearman correlation tests were used, and p<0.05 was considered significant.

The maximum TPM and PV recorded for frying oils in fast food restaurants were 97.5 percent and 77.9 mEq/kg, respectively. The results also revealed that 60 percent of samples were non-edible according to the TPM, while 58.9 percent of the oil samples were non-edible because of the PV. TPM and PV correlated well with each other (r=0.99, p<0.001) and with oil replacement intervals (r=0.90, p<0.001). The relationship between the TPM and PV was stronger in the polynomial model than the linear model. The following equation was obtained: peroxide (mEq/kg oil)=0.0043 TPM2 (%)+0.1587 TPM (%)–0.6152.

Considering the current limitations in official supervision by health authority, on-site self-monitoring of the TPM using the Testo 270 cooking oil tester by sellers as a solution seems a new approach. Food stores, restaurants, and confectionary stores should be equipped with TPM analyzers to determine the quality of the frying oil and the timely replacement of non-edible oils.

The purpose of this paper is to prepare metallocene polyalphaolefin 8 (mPAO8) by the oligomerization of olefin from coal with metallocene catalyst system and compare it with commercially available polyalphaolefin 8 (PAO8) from Chevron.

Molecular structures, component and mass were determined by nuclear magnetic resonance spectroscopy, gas chromatography and gel permeation chromatography, respectively. The physico-chemical properties, including Noack volatility, viscosity index and elemental analyses, were studied. The oxidative stability was evaluated by pressurized differential scanning calorimetry, whereas the thermal stability was studied by thermo-gravimetric analysis.

The produced mPAO8 consisted of a large part of tetramer, pentamer and a small part of trimer and hexamer. Additive T501 significantly improved the oxidation stability of PAO8 from Chevron and the synthesized mPAO8. Both samples had similar properties, such as oxidative stability, additive response, pour point and Noack volatility loss. But mPAO8 possessed a higher thermal stability, better viscosity index and flash point than PAO8. Therefore, the mPAO8 prepared by the oligomerization of olefin from coal could be used as base oil for lubricant development.

The mPAO8 base oil was successfully prepared by successive carbon numbers and shows similar properties with commercially available PAO8 products from Chevron. The findings can cover the shortage of the synthesis lubricants market in China.

Lubricants impact on the environment at all stages of production, usage and disposal. The awareness and concern over the usage of petroleum‐based products and their impact on the environment have created an opportunity to produce environmentally acceptable lubricants from agricultural feedstocks. A new class of bio‐based esters derived from vegetable oils that exhibit excellent low temperature flow properties and oxidation stability are discussed. One of the major advantages of bio‐based synthetic esters in better performance at a lower cost compared to synthetic esters. This is possible due to recent advances in the biotechnology of vegetable oils and the chemical modifications that could be applied to convert these natural esters into high performance biolubricants.

Use of hydrotreated, hydrocracked and catalytically dewaxed base oils in hydraulic and industrial applications is increasing on a global scale. The hydrogenation and dewaxing processes involved in the manufacture of these products can result in base oils of exceptionally low aromatic content and sulphur level and raised viscosity index (VI). The aromatic content, sulphur level and VI are parameters used by the American Petroleum Institute (API) to categorize the base oils as Group II or Group III. The performance of additives in these Groups II and III base stocks differs from that in Group I base stocks. In addition, different processes used by different manufacturers will not only create different base stock oxidative stability and solvency from that of Group I base stocks, it will also create differences between Group II base stocks and between Groups II and III base stocks. Several different base stocks have been examined using methods including mass spectrometry and aniline point. Variations in properties, such as aromatic content, cycloparaffinic content and aniline point, appear to relate to differences in oxidation stability and solvency. With the improved response of Groups II/III base stocks to antioxidants, a performance level of 10,000 hours or greater in the ASTM D 943 is common. This necessitates addition of specific antioxidants which result in extended oxidation performance but lead in some cases to the formation of insoluble degradation products in Group II/III base stocks, and more so in Group I base stocks. Phenolic‐ containing and phenolic‐free antioxidant systems have been identified that allow for extended oxidation stability in a wide range of Group II base stocks without sludge formation in either Group I, II or III base stocks.