Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

Dimić, E; Premović, Tamara; Takači, Arpad

doi:10.17221/179/2011-cjfs

Cited by 11 publications

(8 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sensory panel members were needed so as to score the samples from 1 to 5. (1 = Very bad; 2 = bad; 3 = good; 4 = very good; 5 = excellent) (Dimić et al., 2012; Janiaski et al., 2016).…”

Section: Methodsmentioning

confidence: 99%

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Mehdizadeh

Mohammadipour

Langroodi

et al. 2019

Heliyon

View full text Add to dashboard Cite

Incorporation of natural ingredients antioxidants in edible fats can profitably affect their oxidative stability during production and storage. The purposes of the current work were to assess the antioxidant and antimicrobial effect of walnut kernel septum membranes hydroalcohol extract (WHE) in traditional butter (TB). Antioxidant characterization of the extract was screened through methods of DPPH, reducing power and total phenolic assays. After preparation of traditional butter from yogurt, WHE was incorporated into TB at three different concentrations; 0.05%, 0.1% and 0.5% and compared with a control, BHT and tocopherol treated samples (200 mg of BHT and tocopherol/kg). Microbiological studies ( Staphylococcus aureus , Coliforms, Psychrotrophic bacteria, yeasts and molds) were done during 90 days of storage time. Changes in Anisidine value (AV), acid value, peroxide value (PV) free fatty acids (FFA), Schaal and Totox value were monitored at 45-day intervals. Sensory evaluation was done using 10 semi-trained panelists based on the 5-point hedonic scale. It was found that the total phenolic content of WHE was 368.86 mg GAE/g. The BHT had higher antioxidant activity than WHE inhibiting 92.3% of the DPPH radical at 600 μg/mL. Peroxide value of TB treated with tocopherol, BHT and WHE 0.5% was 0.29 ± 0.07, 0.39 ± 0.07 and 0.52 ± 0.04 respectively. Furthermore, the WHE incorporated butter has shown low levels of free fatty acids, Schaal and Totox value when compared to control treatment. The WHE 0.5% incorporated sample had the most antimicrobial activity and it inhibited the growth of all the microorganisms (except Staphylococcus aureus ) used in the study. Among the treated TB, the samples treated with the control and WHE 0.05% had the highest sensory attributes score. The study showed that WHE could be an excellent natural origin of antimicrobial and antioxidant agents which can be used in butter.

show abstract

“…Sensory panel members were needed so as to score the samples from 1 to 5. (1 = Very bad; 2 = bad; 3 = good; 4 = very good; 5 = excellent) (Dimić et al., 2012; Janiaski et al., 2016).…”

Section: Methodsmentioning

confidence: 99%

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Mehdizadeh

Mohammadipour

Langroodi

et al. 2019

Heliyon

View full text Add to dashboard Cite

show abstract

“…The more the soluble substances in oil, the greater the bend or refraction of light through it. The percentage impurity is a measure of the amount of foreign substances such as hulls from the groundnut and sand particles in fats and oils (Dimic et al, 2012). The percentage impurity values ranged between 0.25 and 0.44%.…”

Section: Physical Properties Of Groundnut Oil Extracted With Potashmentioning

confidence: 99%

“…This indicates that potash addition during extraction reduced the quality of oil produced. Dimic et al, (2012) showed that impurities have a negative effect on sensory characteristics such as the taste and odour as well as the chemical quality of oil samples. The presence of impurities also affects colour of the oil samples, giving them a turbid appearance (Dimic et al, 2012).…”

Section: Physical Properties Of Groundnut Oil Extracted With Potashmentioning

confidence: 99%

Effect of Potash addition on groundnut oil yield and quality of <i>kulikuli </i>(fried groundnut cake)

Balogun¹,

Karim²,

Akintayo³

et al. 2020

AGROSH

View full text Add to dashboard Cite

Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is little or no scientific information explaining this. This study investigated the yield, physical and chemical properties of oil extracted from groundnut with the addition of potash at 0.16, 0.32, 0.48 and 0.64%. The proximate and sensory attributes of the kulikuli produced were also determined. Groundnut yield increased from 14% to 27% with increasing addition of potash, presumably due to the emulsifying properties of potash. Potash addition significantly (p < 0.05) influenced the refractive indices, percentage impurity and colour of the oil samples. Oil extracted without potash had the lowest iodine value (85.12 mg/100 g), saponification value (202.2 mg KOH/g), acid value (6.46 mgKOH/g) and peroxide value (5.66 meq/Kg). The kulikuli had moisture in the range of 1.45 - 3.00%; carbohydrate, 20.6 - 40.4%; protein, 30.5 - 40.8%; ash, 4.45 - 5.05%; and fat, 23.5 - 30.6%. Kulikuli sample without potash was the most preferred based on taste and aroma while sample with 0.64% potash was the most preferred based on crunchiness, colour, breakability and overall acceptability. The study confirmed the hypothesis that potash addition during extraction of oil and production of kulikuli increases oil yield and some of the quality attributes of the kulikuli. Keywords: Groundnut, potash, oil yield, kulikuli, quality attributes

show abstract

“…13-15). The appearance of fusty, musty or rancid off -fl avours may result from storage under inappropriate humidity Matthäus, 2008), while the presence of impurities in raw material (up to 10%) exert an adverse eff ect on the sensory characteristics of the oil (Dimić et al, 2012). A positive correlation was found between the level of impurities in seeds and the appearance of woody (r = 0.847), astringent (r = 0.464) and fusty/musty (r = 0.591) off -fl avours, as well as strawy (r = 0.630) sensory attribute.…”

Section: Sensory Assessment Of Oilsmentioning

confidence: 99%

Influence of impurities in raw material on sensory and physicochemical properties of cold-pressed rapeseedoil produced from conventionally and ecologically grown seeds

Wroniak

Rękas

Ratusz

2016

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

Cited by 11 publications

References 20 publications

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Effect of Potash addition on groundnut oil yield and quality of <i>kulikuli </i>(fried groundnut cake)

Influence of impurities in raw material on sensory and physicochemical properties of cold-pressed rapeseedoil produced from conventionally and ecologically grown seeds

Contact Info

Product

Resources

About