Extended Eigenvalues and Eigenoperators of Some Weighted Shift Operators

Hussein, Kareem M.; Ahmed, Buthainah A. A.

doi:10.24996/ijs.2023.64.2.26

Cited by 1 publication

(1 citation statement)

References 4 publications

(6 reference statements)

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“…The peroxide value with storage time can be attributed to the oxidation of peroxides over time. A similar increase in peroxide value with storage time was reported by [44][45][46]. Table 6 summarizes the effect of adding Moringa oleifera oil to flaxseed oil on the thiobarbituric acid value and storage duration.…”

Section: Resultssupporting

confidence: 73%

The Effect of Adding Different Proportions of Local Moringa oleifera Seed Oil on the Shelf Life Extension of Flaxseed Oil

Moneim,

Al-Anbari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The study aimed to extend the shelf life of flaxseed oil, which is rich in essential polyunsaturated fatty acids, especially omega-3 fatty acids, by adding different proportions (0.5%, 1%, 2%) of Moringa Oleifera seed oil to the treatments (T2, T3, T4) successively to flaxseed oil and comparing the results with flaxseed oil without additives (T0) and flaxseed oil added 200ppm of the synthetic antioxidant (BHT) for treatment (T1). The addition led to shelf life extension to (45, 50, 55) days for treatments (T1, T2, T3) respectively, while the shelf life of flaxseed oil (T0) did not exceed 40 days, considering vegetable oils acceptable and within the approved standard specifications for edible oils (free fatty acids not exceeding 2%, peroxide values not exceeding 10 meq.O2 / kg oil, and thiobarbituric acid value not exceeding 3). The results showed that the highest storage period was achieved with the addition of 2%Moringa oleifera (T4) seed oil, with results for (FFA=1.6) and (P.V=9) and (TBA=1.9) for a storage period of over 60 days at room temperature (25±2) °C, as Moringa Oleifera seed oil is characterized by a high percentage of active antioxidant compounds(phenols, sterols, tocopherols and, carotenoids) reached (119, 1700, 88,17) ppm respectively, and high percentage of oleic acid which reached abut72.38% that makes it more resistant to oxidation compared with other unsaturated fatty acids. at the same time flax seed oil contained 51.146% linolenic acid, which is characterized by its rapid oxidation and needs antioxidant to extend shelf life.

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Section: Resultssupporting

confidence: 73%