Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils

Azlan, Azrina; Prasad, K. Nagendra; Khoo, Hock Eng; Abdul-Aziz, Nurnadia; Mohamad, Alina; Ismail, Amin; Amom, Zulkhairi

doi:10.1016/j.jfca.2010.03.026

Cited by 95 publications

(68 citation statements)

References 23 publications

(20 reference statements)

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“…As is shown in Table 2, the results were confirmed by GC-MS analysis. Furthermore, it was observed that the peroxide value of pumpkin seed oil was well below the level (15 meq/kg) established by Food and Drug Administration/World Health Organization under the Codex Alimentarius Commission (Azlan et al, 2010). The lower peroxide value of oil recovered from AEP (2.08 ± 0.03 meq/kg) indicated that CAEE oil showed less rancidity under the same storage (p < 0.05).…”

Section: Quality Of Oil From Caee and Sementioning

confidence: 86%

Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effect

Wang

et al. 2016

Food Chemistry

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Section: Quality Of Oil From Caee and Sementioning

confidence: 86%

Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effect

Wang

et al. 2016

Food Chemistry

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“…It has been well established that vegetable oils are better sources of dietary lipids as they are important sources of dietary antioxidants such as vitamin E and phenolic compounds and provide lower level of saturated FAs (Azlan et al, 2010). Olive oil makes a significant…”

Section: Effect Of Debittering Process On Fas Profilementioning

confidence: 99%

Ultrasound-accelerated debittering of olive fruits

Habibi

Golmakani

Mesbahi

et al. 2015

Innovative Food Science & Emerging Technologies

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“…The genus Canarium contains tree nuts with beneficial properties, including Canarium odontophyllum, C. ovatum and C. album [22][23][24][25][26]. Canarium ovatum (Pili) is cultivated commercially in the Philippines, producing 23,000 metric tons of edible nuts in 2011 [19,27].…”

Section: Introductionmentioning

confidence: 99%

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

et al. 2017

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Abstract:There is a need to develop alternative crops to improve the food security and prosperity of developing countries. The tropical nut Canarium indicum (canarium nut) is increasingly used as a shade tree for cocoa and has potential for commercialization as a sustainable crop that will improve food security and livelihoods in Melanesia and East Asia. There is no information on canarium nut shelf life characteristics. Canarium kernels may be prone to rancidity, due to a high content of unsaturated fatty acids. Kernels at 5.4% moisture content were vacuum-packed with a domestic vacuum-packaging system and stored for six months in Papua New Guinea and for nine months in Southeast Queensland, Australia at both ambient temperatures (22 to 31 • C and 22 to 25 • C, respectively) and under refrigeration. Nuts were analysed for changes in peroxide values and free fatty acids (FFAs) over the storage periods that might indicate development of rancidity. Peroxide values indicated very low levels of oxidation in all treatments. Free fatty acids were at low levels but increased significantly during storage at ambient temperatures. The results suggested that vacuum-packed Canarium nuts can be stored safely under ambient tropical conditions for six months with daytime temperatures around 31 • C, and for nine months at 25 • C. Increasing FFA levels at ambient temperatures indicate caution about longer storage time at ambient temperatures. Storage under refrigeration greatly prolonged shelf life.

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Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils

Cited by 95 publications

References 23 publications

Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effect

Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effect

Ultrasound-accelerated debittering of olive fruits

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

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