Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

Vicentini-Polette, Carolina Medeiros; Ramos, Paulo Rodolfo; Gonçalves, Cintia B.; Oliveira, Alessandra Lopes de

doi:10.1016/j.fochx.2021.100166

Cited by 33 publications

(23 citation statements)

References 38 publications

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“…The high and low levels of free fatty acid in each skin cracker are also influenced by the time of production until the product is consumed because the longer storage will increase the free fatty acid value of the skin crackers. This is per the opinion of Vicentini-Polette et al (2021) which states that free fatty acid will be formed during the storage process, where during storage the oil and fat content of the skin crackers undergo an oxidation reaction to form components such as aldehydes, ketones, and free fatty acids, thereby causing rancidity in the product.…”

Section: Discussionmentioning

confidence: 80%

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Susanti¹,

Hintono²,

Mulyani³

et al. 2022

American Journal of Animal and Veterinary Sciences

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This study aims to compare the data on chemical characteristics (protein content, fat, ash, moisture, Free Fatty Acid (FFA), Thiobarbituric Acid (TBA), and total energy) of commercial skin crackers made from various kinds of animal skin. Four categories of commercial animal skin crackers from the same producer were assigned as treatments, including cowhide crackers, buffalo askin crackers, fish skin crackers, and chicken skin crackers. The data showed that the type of animal skin as the raw material for crackers had a significant effect on the levels of protein, fat, ash, free fatty acid value, and total energy of the final product. However, the type of animal skin did not significantly affect of moisture content of the product. The highest protein content was shown in cowhide crackers and buffalo skin crackers, where cowhide crackers also showed the lowest fat content and free fatty acid value but high ash content (p<0.05). Descriptively, the thiobarbituric acid value of cowhide crackers is also low. Meanwhile, the highest total energy was owned by chicken skin crackers (p<0.05). Thus, among commercial animal skin crackers products, cowhide crackers have the best chemical characteristics because they contain higher protein and ash with a lower fat content, free fatty acid value, thiobarbituric acid value, and total energy so they can be recommended as a quality.

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Section: Discussionmentioning

confidence: 80%

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Susanti¹,

Hintono²,

Mulyani³

et al. 2022

American Journal of Animal and Veterinary Sciences

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“…Their results for PV ranged from 1.90 ± 0.30 to 6.97 ± 0.41 meq O 2 /kg oil and AV ranged from 0.42 ± 0.03 to 1.13 ± 0.21 mg NaOH/g. For refined sunflower oil, 0.13% equivalent in oleic acid has been reported [ 65 ]. According to the Codex Alimentarius [ 44 ] and Eke-Ejiofor et al [ 66 ], the permissible levels of peroxide values for virgin oils and cold pressed fats and oils is up to 15 milliequivalents of active oxygen/kg oil, and for other fats and oils is up to 10 milliequivalents of active oxygen/kg oil; the acid value for refined fats and oils is 0.6 mg KOH/g fat or oil, for virgin fats and oils is 4.0 mg KOH/g fat or oil and for cold pressed fats and oils is 4.0 mg KOH/g fat or oil, and FFA of 0.6%.…”

Section: Discussionmentioning

confidence: 99%

Determination of Maximum Oil Yield, Quality Indicators and Absorbance Spectra of Hulled Sunflower Seeds Oil Extraction under Axial Loading

Kabutey

Herák

Mizera

2022

Foods

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The present study aims to estimate the maximum oil yield of hulled sunflower seed samples in a uniaxial process under a load of 40 kN and speed of 4 mm/min. The oil samples were assessed for their quality parameters and spectra curves within the wavelength range of 325–600 nm. The results show that heating temperatures in the range of 40 °C to 80 °C increased the oil output; however, a maximum oil yield of 48.869 ± 6.023% with a minimum energy of 533.709 ± 65.644 J at the fifth repeated pressing was obtained from the unheated sample compared to the heated samples. The peroxide values ranged from 6.898 ± 0.144 to 7.290 ± 0.507 meq O2/kg, acid values from 1.043 ± 0.166 to 1.998 ± 0.276 mg KOH/g oil and free fatty acid values from 0.521 ± 0.083 to 0.999 ± 0.138 mg KOH/g oil, which were within the recommended quality threshold. There were significant spectral differences among the oil samples. A single absorbance peak was observed at 350 nm for all oil samples, indicating low levels of pigment molecules in the oil. The study revealed the need for repeated pressings to recover the considerable residual oil remaining in the seedcake after the first pressing.

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“…The shunt ratio was 10:1 with an injection volume of 1 μL. The MS conditions were as follows: the ion source temperature was 250 °C; the electron energy was 70 eV; the mass scan range was 35–500 m / z ; and the solvent removal time was set to 2 min ( Medeiros Vicentini-Polette, Rodolfo Ramos, Bernardo Gonçalves & Lopes De Oliveira, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)

Liu

Zhao

et al. 2023

Food Chemistry: X

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Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

Cited by 33 publications

References 38 publications

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Determination of Maximum Oil Yield, Quality Indicators and Absorbance Spectra of Hulled Sunflower Seeds Oil Extraction under Axial Loading

Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)

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