Effects of purification process on rheological properties of catfish oil

Sathivel, Subramaniam; Prinyawiwatkul, Witoon; King, Joan M.; Basnayake, B. F. A.

doi:10.1007/s11746-003-0780-3

Cited by 20 publications

(24 citation statements)

References 9 publications

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“…Viscosity (µ a ) of the salmon oil samples was measured at −4, 0, 4,8,12,16,20, and 24°C at a shear rate of 500 s −1 by using the AR 2000 Rheometer. A plot of ln µ a (viscosity) vs. 1/T (1/absolute temperature) was constructed for each salmon oil sample.…”

Section: Methodsmentioning

confidence: 99%

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Thermal and flow properties of oils from salmon heads

Sathivel

2005

J Americ Oil Chem Soc

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Thermal and flow properties of unrefined oils from the heads of red or pink salmon were evaluated. Major thermal degradation of the salmon oils occurred between 200 and 450°C. Red and pink salmon oils were completely decomposed at 533 and 668°C, respectively. The phase transition of salmon oils occurred over a wide range of temperatures. The melting points of −69.6 to −0.36°C and −64.7 to 20.8°C were observed for red and pink salmon oils, respectively. The enthalpy was 40 J/g for red salmon oil and 39 J/g for pink salmon oil. Specific heat capacity ranges of 0.8 to 1.6 and 1.3 to 2.3 J/g/°C were observed for red and pink salmon oils, respectively. Both salmon oils exhibited Newtonian flow behavior. Red salmon oil required higher magnitudes of energy (kJ·mol -1 ) to flow than pink salmon oil. The viscosity of salmon oils was temperature-dependent and could be predicted by the Arrhenius equation.Paper no. J10985 in JAOCS 82, 147-152 (February 2005).

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Section: Methodsmentioning

confidence: 99%

“…Impurities, such as FFA, proteins, moisture, pigments, and volatile flavors, are sequentially removed from the oil (11). Removing impurities may change the flow properties of the oil (12).…”

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confidence: 99%

Thermal and flow properties of oils from salmon heads

Sathivel

2005

J Americ Oil Chem Soc

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“…The flow behavior of the oils was equipped with Casson equation as it works well at various shear rates (Sathivel et al, 2003). …”

Section: Rheological Propertiesmentioning

confidence: 99%

The effects of process technology on the physicochemical properties of peony seed oil

Zhang

Thakur

et al. 2017

Grasas y Aceites

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SUMMARY: Peony seed oils (PSOs) were prepared using supercritical CO 2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS + radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower E a than the others. KEYWORDS:Anti-α-amylase activity; Anti-α-glucosidase activity; Peony seed oil; Radical scavenging activity; Rheological properties RESUMEN: Efectos de la tecnología de procesos sobre las propiedades fisicoquímicas del aceite de peonía. Se prepararon aceites de semillas de peonia (PSOs) utilizando CO 2 supercrítico (SC) y se compararon con los métodos de extracción en soxhlet (SE) y de extracción mecánica de tornillos (SPE). Se determinaron las composiciones en ácidos grasos y se evaluaron las propiedades fisicoquímicas de los aceites incluyendo la actividad de eliminación de radicales libres, la inhibición de α-amilasa y α-glucosidasa, las propiedades térmicas y reológicas. Los ácidos grasos insaturados en los aceites SE fueron más altos que los aceites SC y SPE debido al mayor porcentaje de protones olefínicos, metileno alílico y metino alílico en los aceites SE. Los aceites SPE también mostraron una actividad de eliminación de radicales DPPH y ABTS+ más alta a las concentraciones ensayadas. Sin embargo, los aceites SE mostraron efectos inhibidores más fuertes sobre las enzimas α-amilasa y α-glucosidasa bajo condiciones in vitro cuando se compararon con las otras muestras de aceite. Los aceites tenían puntos de fusión y cristalinos similares debido a un contenido similar de ácidos grasos (FAs). Los aceites SC tenían un E a más bajo que los demás.

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“…During refining, impurities, such as FFA, proteins, moisture, pigments, and volatile compounds, are sequentially removed from the crude unrefined fish oil [32]. Removing impurities may alter the rheological properties of the oil [33].…”

Section: Fish Oil Propertiesmentioning

confidence: 99%

“…During purification, impurities such as FFA, proteins, moisture, pigments, minerals, oxidation products, and volatile compounds, are sequentially removed from crude fish oil [32]. Removing impurities may alter the rheological properties of the fish oils [33]. Precise information on rheological properties provides better control over fluid velocity, pump pressure, and energy consumption during the production of oil.…”

Section: Rheological Properties Of Fish Oilmentioning

confidence: 99%