Oxidative Stability and Shelf Life of Vegetable Oils
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Peroxide value
Peroxide
Lipid Oxidation
The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).
Peroxide value
Saponification value
Thiobarbituric acid
Citrullus
Unsaponifiable
Melon
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This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60
Peroxide value
Saponification value
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The acid value and peroxide value of bottled camellia seed oil under different conditions were continuously tracked during the storage period.Test results showed that the acid value and peroxide value of the oil increased continuously with the extension of storage time.To the acid value,the container material was the most significant factor in storage conditions,followed by temperature and light;and the effect of nitrogen protection on acid value was the minimum.And to the influence on peroxide value of the bottled Camellia oleifera seed oil,container material was the most significant factor,followed by light,temperature and nitrogen protection.
Peroxide value
Camellia oleifera
Camellia
Peroxide
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Abstract Sunflower oil was stored at 40 °C, and changes in peroxide value (PV), anisidine value (AnV), thiobarbituric acid (TBA) value, iodine value (IV), conjugated dienes (CD) and hexanal (Hex) levels were monitored. Changes in the odor of samples during storage were assessed sensorially. Apart from IV, which decreased as storage progressed, the other chemical rancidity measures increased. Sensory shelf life data were adequately described by the Weibull distribution, with the 95% confidence interval of the nominal shelf life of sunflower oil, at 40 °C, being 9.04–10.45 wk. The chemical rancidity measures at the end of the sensory shelf life were: PV of 338–352.8 meq peroxide/kg, CD of 1.20–1.24% conjugated dienoic acid, AnV of 21.45–45, TBA values of 23.4–37, and Hex content of 4.79 mg/kg, while IV exhibited a decrease of 8.5–10%. The chemical measures of rancidity marking the end of the sensory shelf life provide objective indices for monitoring the shelf life of sunflower oil.
Peroxide value
Sunflower oil
Thiobarbituric acid
Peroxide
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Both acid value and peroxide value are the important indexes to judge the quality of oils and fats, it is harmful for human health to eat food with excessive acid value and peroxide value, so acid value and peroxide value are the major hygiene indexes under test and control in many sorts of foods. When testing other types of food except edible oils, the extraction of oils and fats is needed first, for the process of the extraction has an influence on the quality of the oils and fats. With the procedure of simulating the extraction of the oil within food products with known edible oil, he best extraction methods can be concluded by setting the duration and temperature in the extraction process of exsolution as well as the effect that the content of sample water has on the testing result of acid value and peroxide value.
Peroxide value
Edible oil
Peroxide
Value (mathematics)
Saponification value
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Abstract The results of peroxide value determinations in soybean oils depend on the temperature at which the experiments were carried out. The effect of temperature on the values obtained was more pronounced in oils which contained higher amounts of peroxides. When the determinations were carried out in the presence of air, the peroxide values of fresh and oxidized oils to which Fe3+ (20 ppm) had been added were considerably higher than those which were obtained for the same oils without added Fe3+. In the presence of nitrogen, lower values than expected were obtained for oxidized oils with added Fe3+, whereas values which were obtained for unoxidized oils, with or without Fe3+, were similar.
Peroxide
Peroxide value
Iodometry
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The study was carried out to establish the optimum conditions for the extraction of oil from Allanblackia floribunda nuts and also assess the quality and stability of both the crude pressed oil (CPO) and solvent extracted oil (SEO). The optimum conditions of extraction were established by varying the moisture levels of the milled seed samples under different temperatures. The oil was expressed using a manual screw press and the soxhlet apparatus was used to extract the oil using petroleum ether as the solvent. Quality parameters assessed included specific gravity, refractive index, free fatty acids, acid value, melting range, unsaponifiable matter, saponification value, iodine value, peroxide value and calorific value. The results showed the seeds were high in oil. The oil yields from manual expeller and solvent extraction were 48.60 and 67.59% respectively. The oils had a melting point ranging between 42 - 44°C. There were no significant differences in the quality parameter such as refractive index, specific gravity, iodine value, saponification value, peroxide value, free fatty acid, acid value and ester value. There were however, significant differences in the moisture and volatile matter as well as unsaponifiable matter of the oils. The peroxide value and free fatty acid content were used as the indicators for stability of the oil. The pressed oil was more stable during storage of the oil in plastic containers than the solvent extracted oil. Allanblackia seeds can be used commercially in the food sector and also for non food purposes.
Key words: Allanblackia floribunda seeds, mechanical extraction, optimum conditions, quality characteristics.
Unsaponifiable
Saponification value
Peroxide value
Saponification
Petroleum ether
Specific gravity
Screw press
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Both acid value and peroxide value are the important indexes to judge the quality of oils and fats,it is harmful for human health to eat food with excessive acid value and peroxide value,so acid value and peroxide value are the major hygiene indexes under test and control in many sorts of foods. When testing other types of food except edible oils,the extraction of oils and fats is needed first,for the process of the extraction has an influence on the quality of the oils and fats. With the procedure of simulating the extraction of the oil within food products with known edible oil,he best extraction methods can be concluded by setting the duration and temperature in the extraction process of exsolution as well as the effect that the content of sample water has on the testing result of acid value and peroxide value.
Peroxide value
Edible oil
Peroxide
Saponification value
Value (mathematics)
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The important factors of sesame oil on its quality are acid value, peroxide value, and fatty acid composition. Acid value and peroxide value are determined by a wet analysis and fatty acid compositions by a gas chromatographic method. This study was carried out to ascertain the potential for utilizing NIR spectrophotometry as a means of rapid and non-destructive method to determine the constituent of sesame oil. Using both a fixed type and a grating-type device, the calibration obtained from the samples of sesame oil was successfully applied to the determination of the constituents such as acid value, peroxide value and fatty acids.
Peroxide value
Peroxide
Sesame oil
Spectrophotometry
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The feasibilities of Soxhlet extraction and water bath heating for oil extraction were investigated and compared with the national standard method in this paper.The effects of temperature and time on the oil extraction were analyzed.Results showed that the temperature showed effects on both the acid and peroxide values(P0.05) and had higher effect on peroxide value than acid value.The treatment time showed little effect on acid value(P0.05),but significantly influenced the peroxide value of the oil(P0.05).No significant difference in acid or peroxides values of the oil extracted by the three methods was found(P0.05).Besides,the key step and instructions of the methods were discussed in detail.
Peroxide value
Peroxide
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