Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils

Abstract

This research reports on the studied effect of the intensity of ultrasound (24 kHz) on the quality characteristics of olive oil, sesame oil, sunflower seed oil, and tallow olein. These characteristics (free acidity, peroxide value, conjugated dienes concentration, viscosity, iodine value, turbidity, color values, and melting behavior) were determined in oil samples before and after ultrasonic treatment. Changes in the oxidation parameters showed that the highintensity ultrasound treatment accelerated the deterioration of oils. In most cases, extra-virgin sesame oil was most resistant to deterioration from sonicating treatments. The decreases in β-carotene content and Hunter values revealed that ultrasound might have good potential for bleaching oils at an appropriate intensity and frequency. The differential scanning calorimeter thermograms, viscosity, and turbidity results indicated that ultrasound probably accelerates the polymerization of the oils. The present study has confirmed that some changes in the physicochemical parameters or structures of oil components had occurred. These changes depended on the sources and initial conditions of the oils as well as the intensity of the applied ultrasound.

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

“…The maximum permitted PV for refined olive oil is 5 meqO 2 kg À1 (Alimentarius, 2001), while the PVs of the organogel was within legal limit. This result was in coincident with report of Hosseini et al (2015). It can be hypothesized that oxidation of HIU-modified organogel might be attributed to cavitation and collapsing of bubbles which generate local hot spots with high temperatures and pressures.…”

“…This result was in coincident with report of Hosseini et al . (). It can be hypothesized that oxidation of HIU‐modified organogel might be attributed to cavitation and collapsing of bubbles which generate local hot spots with high temperatures and pressures.…”

Optimization of ultrasound‐assisted ethanol extraction of hazelnut oil

“…As shown in Figure a,b, the iodine value decreased with the increasing of ultrasound amplitude. In Hosseini, Gharachorloo, Tarzi, Ghavami, and Bakhoda (), the authors investigated the amplitude intensity of ultrasound at different levels and from the results can reveal that four edible oils had lower iodine values when the ultrasound amplitude intensity increased, whereas when increased the extraction time, iodine value is reduced. However, it will start to increase after 60 min as shown in Figure a,c, which may cause by oxidation occurred after long exposure to the surrounding.…”

Characteristics of Chia (Salvia hispanica L.) Seed Oil Extracted by Ultrasound Assistance

“…According to Hosseini et al [46], the edible oils molecules are similar in size and shape, and flow fairly freely, but oxidation creates new and different compounds, which introduce new forces of interaction between them. Differences in major chemical components, as triacylglyceride and fatty acids, and minor chemical components, such as diacylglyceride, free acidity, and lipid oxidation products, might have affected the melting behaviour of the samples.…”