Seed Oil from Ten Algerian Peanut Landraces for Edible Use and Biodiesel Production

Giuffré, Angelo Maria; Tellah, Sihem; Capocasale, Marco; Zappia, Clotilde; Latati, Mourad; Badiani, Maurizio; Ounane, Sidi Mohamed

doi:10.5650/jos.ess15199

Cited by 35 publications

(24 citation statements)

References 26 publications

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“…Temperature (p < 0.05) duration of heating (p < 0.01) and their combination (p < 0.001) influenced this parameter ( Table 7). The CN values found in the heated olive oils were similar to Simmondsia chinensis (jojoba) CN 63.5 [24], higher than 56.88-58.64 found in raw peanut oil [12], and higher than 52.51-54.71 found in raw tomato seed oil [20]. Wadumesthrige et al [22] found a positive relation between the CN increase and the presence of oligomers of FAMEs, aldehydes, and hydroperoxides as products of the oxidation.…”

Section: Cetane Numbermentioning

confidence: 56%

“…Each sample showed a HHV value higher than 36 MJ/kg and the maximum (40.30 MJ/kg) was found in the most heat-stressed olive oil ( Table 6). All the HHV calculated on EVOO and H-EVOOs were higher than HHV found in peanut oil from Algeria [12] and in tomato seed oil after cold break or hot break treatments [20]. HHV was very highly significantly influenced by the combination of temperature and time of heating ( Table 7).…”

Section: Higher Heating Valuementioning

confidence: 91%

“…A mixture containing olive oil/ethyl acetate/2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) was read at 515 nm (30 min) using an Agilent model 8453 spectrophotometer, Santa Clara, CA, USA). Results are expressed as % of inhibition [11,12].…”

Section: Antiradical Activitymentioning

confidence: 99%

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Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

Giuffré

Zappia

Capocasale

2017

J Americ Oil Chem Soc

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Heating deteriorates the physicochemical properties of a vegetable oil for both edible and biofuel uses. The parameters for edible olive oil are established by European Union regulations and by the International Olive Council. The properties of a vegetable oil to be used as a source for biodiesel production are indicated by the German DIN 51605 for rapeseed oil. Biofuel properties are described by the European EN 14214 and the North American ASTM 6751 standards for biodiesel. It is useful to know how temperature and heating duration influence the physicochemical properties of olive oil. Free acidity, refractive index and myristic acid were not significantly influenced by temperature and heating duration. K232, K266, K270, K274, p‐anisidine value, totox index, kinematic viscosity (at 30, 40, 50 °C), estimated higher heating value, relative density, and cetane number increased during olive oil heating. The biological properties: iodine value, oxidative stability index, antiradical (2,2‐diphenyl‐1‐picrylhydrazyl radical, DPPH∙) activity, and phenol content, decreased when time and temperature increased. Fatty acid methyl esters were highly influenced by the applied variables. Almost all the fatty acid methyl esters, except myristic, stearic, and arachidic acid esters, were influenced by the combined effect of temperature and time in a very highly significant level. These results show how temperature and duration of heating influence extra virgin olive oil degradation for both edible use and biodiesel production.

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Section: Cetane Numbermentioning

confidence: 56%

Section: Higher Heating Valuementioning

confidence: 91%

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Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

Giuffré

Zappia

Capocasale

2017

J Americ Oil Chem Soc

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“…In recent years vegetable oils have assumed an important role, not only for human consumption, but also in the cosmetics sector (e.g., wheat germ oil, avocado oil) and other industries (chemical, alimentary and pharmaceutical industries) (Rewolinski, 1985;Bhatia et al, 1990;Agbo et al, 1992;Foidl, 1996;Mahmud et al, 2006;Danby et al, 2013;Adiletta et al, 2015;Giuffrè et al, 2015 B;Giuffrè et al, 2016;Sicari and Poiana, 2016).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Physicochemical Characteristics and Composition of Bergamot Oil Seed Extracted From Three Different Cultivars

2017

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The effect of cultivar on bergamot seed oil composition from three cultivars (Castagnaro, Femminello and Fantastico) grown in province of Reggio Calabria (Southern Italy) was investigated.The maximum oil yield was 35.01 g 100 g-1 in Castagnaro cultivar. The acidity values of the oil varied between 0.62 and 0.87 mg NaOH per g of oil, and peroxide values varied between 11.67 meq/kg and 14.30 meq/kg. The major fatty acid of the extracted seed oils was oleic (31% to 34%), followed by linoleic (27% to 30%) and palmitic (21% to 23%). There were also other acids found small quantities such as stearic, arachidic and linolenic. β-sitosterol was the predominant sterol that accounted for more than 70% of total sterols. Other sterols, campesterol, stigmasterol, ∆5-avenasterol, cholesterol and 2,4-metylencolesterol were detected in most of the oils. The results of the study showed that the bergamot seeds under study and the extracted oil have the potential of being used as the source of edible oil.

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“…The antiradical activity AA was determined as suggested by Kalantzakis et al 11 and modified by Giuffrè et al 12 .…”

Section: Antiradical Activitymentioning

confidence: 99%

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

et al. 2017

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Seed Oil from Ten Algerian Peanut Landraces for Edible Use and Biodiesel Production

Cited by 35 publications

References 26 publications

Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

Comparison of Physicochemical Characteristics and Composition of Bergamot Oil Seed Extracted From Three Different Cultivars

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

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