Nutritional quality and safety of algerian margarines: Fatty acid composition, oxidative stability and physicochemical properties

Lounis, Saida Bentayeb Ait; Mekimene, Lakhdar; Mazi, Damia; Hamidchi, Thinhinane; Hadjal, Samir; Boualit, Samia; Benalia, Mohamed

doi:10.3233/mnm-18208

Cited by 4 publications

(2 citation statements)

References 25 publications

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“…The standard for the melting point of spread margarine varies between 33 and 37•C, which means that margarine can quickly melt in mouth and be firm at room temperature to withstand mechanical work during its spreading 59 .…”

Section: Physicochemical Properties Of Margarinementioning

confidence: 99%

Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine

Kaanin-Boudraa,

Hamitri-Guerfi,

Harfi

et al. 2023

Nor. Afr. J. Food Nutr. Res.

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Background and aims: The present work deals with the valorization of the date kernel oil of Mech-Degla variety by assessment of its physicochemical and antioxidant properties as well as its use in the formulation of margarine. Methods: Kernels’ oil was extracted using Soxhlet method and its total phenolic (TP), flavonoid and carotenoid contents and DPPH• scavenging activity were estimated using colorimetric assays. After that, this oil was incorporated into margarine. The determined physicochemical parameters were the pH, the salt content, the solid content, the melting point, and the peroxide index. Finally, the elaborated margarine's oxidative stability was evaluated by the Rancimat test. Results: The yield of fat in the extracted oil was 9.84 ± 1.45% and the amount of TP, flavonoids and carotenoids were 112.92 ± 26.57 mg gallic acid equivalent /kg of oil, 15.7 ± 0.7 mg quercetin equivalent/kg of oil and 125.534 ± 0.109 mg β-carotene equivalent/kg of oil, respectively. As regards the anti-DPPH effect, the cold and hot date kernel oil extracts exhibited a moderate capacity by reducing 55.91% and 30%of the free radicals, respectively. After that, table enriched margarine has been industrially elaborated at the Cevital agri-food complex by adding 50 and 100 ppm of date kernel oil. Texture of this margarine was plastic and easy to spread, with an acceptable color and a brilliant and homogeneous appearance. At 37 °C, the solid fat content (SFC) index is lower than 6%, which attested that this margarine melts easily in the mouth. The physicochemical characteristics of the formulated product were also assessed and demonstrated that its pH value was 4.2, its peroxide value was 0.32 meq of O2/Kg of margarine and its melting point was 36.0°C. It was also revealed using the rancimat test that the margarine enriched in date kernel oil proved to be more resistant to oxidation, than the control one. Conclusions: Date kernel oil can be used as a natural additive to enrich table margarine without affecting its properties while improving its oxidation stability. Keywords: Date kernels oil, antioxidant activity, margarine formulation, physicochemical characteristics, oxidative stability.

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Section: Physicochemical Properties Of Margarinementioning

confidence: 99%

Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine

Kaanin-Boudraa,

Hamitri-Guerfi,

Harfi

et al. 2023

Nor. Afr. J. Food Nutr. Res.

Self Cite

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“…This consists of measuring the salt concentration in the margarine, in principle and according to Bentayeb Ait Lounis et al 27 , it is the determination of chlorides (Cl -). Briefly, 5 g of the sample to be tested was put in an Erlenmeyer flask, then 100 mL of boiling distilled water was added; the mixture was stirred for a few minutes to melt the sample and then proceeded to cooling to -50°C, a few drops of potassium chromate (K₂CrO₄) were added to the mixture.…”

Section: Moisture Contentmentioning

confidence: 99%

Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation

Ayouaz

Bensadia

Hamitri-Guerfi

et al. 2022

Nor. Afr. J. Food Nutr. Res.

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Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture of three oils (sunflower, soybean, and non-roasted sesame). The margarine was enriched with 2 % of roasted sesame and then, the quality of the products was assessed. Gas chromatography (GC-FID) profile indicated that sesame oil is an oleic-linoleic rich oil with saturated fatty acid (SFA) / unsaturated fatty acid (USFA) ratio from of 0.11. Results: The organoleptic tests and physicochemical analyses, including the oil, showed that the resulting recipe is a combined oil rich in n-6 and n-9, offering an interesting ratio of MUFA /PUFA and with a SFA content of 11.49 % for an appropriate utilization in frying and cooking. Enriched margarine showed compliance with the standards set by the Codex Alimentarius and has a characteristic taste, smell and appearance, color and spread ability to the product with a sesame note. Conclusion: The results of the current study support the sesame oil supplementation to conventional frying oil and to commercial margarine. Sesame oil may therefore be an alternative source of fatty acids that could contribute to the diversification of combined oils.

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Ultrasound-assisted production of sweet pepper (Capsicum annuum) oleoresin and tree tomato (Solanum betaceum Cav.) juice: a potential source of bioactive compounds in margarine

Girón

2022

Biomass Conv. Bioref.

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Nutritional quality and safety of algerian margarines: Fatty acid composition, oxidative stability and physicochemical properties

Cited by 4 publications

References 25 publications

Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine

Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine

Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation

Ultrasound-assisted production of sweet pepper (Capsicum annuum) oleoresin and tree tomato (Solanum betaceum Cav.) juice: a potential source of bioactive compounds in margarine

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