Calculation of iodine value from measurements of fatty acid methyl esters of some oils: Comparison with the relevant American Oil Chemists Society method

Kyriakidis, Nikolaos B.; Katsiloulis, Theophanis

doi:10.1007/s11746-000-0193-3

Cited by 117 publications

(92 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The refractive index was determined using an Abbe refractometer at 25 °C. Iodine value was calculated following the procedures of Kyriakidis and Katsiloulis (2000). Specific absorptive values k232 and k270 were determined using a UV spectrophotometer by measuring the absorbance.…”

Section: Chemical Analysis Of Oilmentioning

confidence: 99%

Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity

Hajar-Azhari¹,

Xu²,

Jiang³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY: Seinat (Cucumis melo var. tibish) seeds were analyzed for their physiochemical properties and chemical composition of the oil in addition to antioxidant activity. The crude oil content was 31.1%, while the moisture, fiber, protein, ash and total sugar contents were 4.2%, 24.7%, 28.5%, 4.3%, and 6.9%, respectively. The main fatty acids were linoleic, oleic, palmitic, and stearic acids (61.10%, 18.75%, 10.37% and 9.18%, respectively). The total phenolic content was 28.17 mg·g -1 oil. Seinat seed oil also contained a good level of tocopherols; of which δ-tocopherol (63.43%) showed the highest content. β-sitosterol was found at 289 mg·100g -1 oil of total sterols (302 mg·100g -1 ) in the oil. The crude oil showed a good antioxidant activity in four assays including reducing power, β-carotene bleaching inhibition activity, ABTS and DPPH radical scavenging activities. KEYWORDS: Antioxidant activity; Fatty acids; Seinat (Cucumis melo var. tibish) seed oil; Sterols; Tocopherols RESUMEN:Propiedades físico-químicas y composisción química de aceites de semillas de Seinat (Cucumis melo var. Tibish) y su actividad antioxidante. Se analizó las propiedades fisicoquímicas y la composición de aceites de semillas de seinat (Cucumis melo var. Tibish) además de su actividad antioxidante. El contenido de aceite crudo fue de 31,1%, mientras que la humedad, fibra, proteínas, cenizas y contenido total de azúcares fue de 4,2%, 24,7%, 28,5%, 4,3%, y 6,9%, respectivamente. Los principales ácidos grasos fueron: linoleico, oleico, palmítico, y esteárico (61,10%, 18,75%, 10,37% y 9,18%, respectivamente). El contenido de fenoles totales fue de 28,17 mg.g -1 de aceite. El aceite de semilla de Seinat también contiene un buen nivel de tocoferoles, de los cuales el mayoritario es δ-tocoferol (63,43%). β-sitosterol es el esterol mayoritario con 289 mg·100 g -1 de aceite y los esteroles totales 302 mg·100 g -1 de aceite. El aceite crudo mostró una buena actividad antioxidante en cuatro ensayos incluyendo la reducción de potencia, actividad de inhibición de blanqueo del β-caroteno, actividad captadora de radicales ABTS y DPPH.

show abstract

Section: Chemical Analysis Of Oilmentioning

confidence: 99%

Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity

Hajar-Azhari¹,

Xu²,

Jiang³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…IV is a commonly used parameter to determine the amount of unsaturation of constituent fatty acids. 22 The IVs of raw oils and the oil phase of processed samples are shown in Fig. 1b.…”

Section: Resultsmentioning

confidence: 99%

Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems

Seow²,

Ong

et al. 2018

npj Sci Food

View full text Add to dashboard Cite

This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained an aqueous D-glucose and glycine Maillard reaction (MR) model system. The MR in the water phase was promoted as observed from higher depletion of reactants and higher amount of MR products (MRPs). A significantly higher amount of pyrazines was generated after ultrasonic processing, particularly in the sunflower and olive oil systems. These promotions were attributed to a well-mixing effect and a localised high temperature and pressure environment generated by the high-intensity ultrasound. However, upon 1 h of ultrasonic processing at 80°C, a significant increase of oxidation was observed with high peroxide and p-anisidine values in the post-processed oils; meanwhile, the amount of unsaturated fatty acids decreased as well. As a result, some off-flavours were also detected in the post-processed oils, which affected the overall flavour profile of the MR systems.

show abstract

“…The refractive index was determined using an Abbe refractometer at 25 °C. The iodine value was calculated following the procedures of Kyriakidis and Katsiloulis (2000). Specific absorption values k 232 and k 270 were estimated using a UV spec trophotometer.…”

Section: Chemical Analysis Of the Oilmentioning

confidence: 99%

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds

Al‐Farga¹,

Zhang²,

Siddeeg³

et al. 2015

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:In this study, the chemical composition, physicochemical properties, phenolic acids and volatile compounds of alhydwan (Boerhavia elegana Choisy) seed oil were evaluated. The crude oil content was 11.49%, ash 6.88%, moisture 6.12%, protein content 14.60%, total carbohydrate 24.77% and fiber 36.13%. The oil contain a high quantity of unsaturated fatty acids (74.63 mg·100 g −1 ) with oleic (C18:1) (57.77%), palmitic (C16:0) (18.65%) and linoleic (C18:2) (12.88%) acids as the most abundant. The relative density was 0.88 and the iodine value 105.59. The color analysis showed a value of 28.33 Y+1.43 R. The oil also had a high relative oxidative stability. The tocol composition showed that α-tocotrienol, γ-tocopherol and γ-tocotrienol were in a higher concentration than the rest. Seven phenolic acids (caffeic, vanillic, galic, p-coumaric, ascorbic, cinnamic and ferulic) were detected, with ascorbic acid as the predominant one (5.44 mg·100 g −1 ). In relation to the volatile composition, 48 compounds were found with Z-10-Pentadecen-1-ol (56.73%); Hexadecenoic acid, Z-11-(18.52%); 9,12-Octadecadienoic acid (Z,Z)-(3.93%) and 9,12-Octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl) ethyl ester (3.04%) as the most abundant. These findings demonstrated the potential of alhydwan seeds to be used as a good source of quality edible oil. KEYWORDS:Alhydwan; Boerhavia elegana Choisy; Novel food; Phenolic acids; Physicochemical properties; Volatile compounds RESUMEN: Propiedades físico-químicas, ácidos fenólicos y compuestos volátiles del aceite extraído de semillas de alhydwan (Boerhavia elegana Choisy). En este estudio se ha determinado la composición química, las propiedades físico-químicas, ácidos fenólicos y compuestos volátiles de aceites de semillas de alhydwan (Boerhavia elegana Choisy). Las semillas contenían un 11.49% de aceite, 6.88% de cenizas, 6,12% de humedad, 14.60% de proteínas, 24.77% de carbohidratos totales y 36.13% de fibra. El aceite contiene 74,63 mg·100 g −1 de ácidos grasos insaturados, con oleico (C18: 1) (57,77%), palmítico (C16: 0) (18,65%) y linoleico (C18: 2) (12,88%) como los más abundantes. La densidad relativa fue de 0,88 y el índice de yodo de 105,59. El análisis del color mostró un valor de 28.33 Y+1,43 R. El aceite también mostro tener una alta estabilidad oxidativa relativa. La determinación de la composición de tocols mostró que α-tocotrienol, γ-tocoferol y γ-tocotrienol están presentes en mayor concentración que el resto. Se detectaron siete ácidos fenólicos (cafeico, vaníllico, galico, p-cumárico, ascórbico, cinámico y ferúlico), siendo el ácido ascórbico el mayoritario (5,44 mg·100 g −1 ). En la determinación de voláti-les, se encontraron 48 componentes, con Z-10-Pentadecen-1-ol (56,73%); ácido hexadecenoico, Z-11-(18,52%); ácido 9,12-octadecadienoico (Z, Z) -(3,93%) y ácido 9,12-octadecadienoico (Z, Z) -, éster 2-hidroxi-1-(hidroximetil) etil (3,04%) como mayoritarios. Estos resultados demostraron que las semillas de alhydwan tiene un gran potencial para ser utilizadas como u...

show abstract

Calculation of iodine value from measurements of fatty acid methyl esters of some oils: Comparison with the relevant American Oil Chemists Society method

Cited by 117 publications

References 9 publications

Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Contact Info

Product

Resources

About