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Monitoring the Hydrolysis of Olive Oil Catalyzed by Lipase via acid value Detection

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Chemical Research in Chinese Universities 2007年第2期23卷 196-199页

作者： GAO Gui ZHENG Liang-yu ZHANG Zuo-ming HAN Si-ping CAO Sui-gui Key Laboratory of Molecular Enzymology and Engineering of Ministry of Education Jilin University Changchun 130021 P. R. China

Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.

关键词： Lipase Hydrolysis Olive oil Glyeefide acid value

Supercritical Fluid Carbon Dioxide in the Extraction of Lanolin and Its Alcohol

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Journal of Donghua University(English Edition) 2003年第1期20卷 105-108页

作者：林苗陈小立杨勇 College of Chemistry & Chemical Engineering Donghua University Shanghai 200051 Inspection Center of Industrial Product & Raw Materials Shanghai Entry-Exit Inspection & Quarantine Bureau Shanghai 200135

The use of supercritical fluid carbon dioxide (SFCO2) in extraction of lanolin and its alcohol is superior to the conventional solvent extraction method. Its distinctive advantages include high extractive ratio, nontoxic and nonflammable solvents, and minimal by -product pollution. The resulting refined lanolin and its alcohol have light color and little odor, and can be used as raw materials for high grade cosmetic products.

关键词： supercritical fluid carbon dioxide (SF - CO_2) extraction lanolin lanolin alcohol acid value iodine value.

Technological Impact on the Quality of Palm Oil from Burundi: Elaeis guineensis, Variety of Dura and Tenera

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Food and Nutrition Sciences 2024年第8期15卷 759-769页

作者： Severin Sindayikengera Jean Felix Karikurubu Josiane Manirakiza Dévote Ndayikengurukiye Michel Baseka Prudent Nsabiyumva Jonathan Niyukuri Department of Food Science and Technology Faculty of Agronomy and Bioengineering University of Burundi Bujumbura Burundi Food Science and Technology Research Center-CRSTA University of Burundi Bujumbura Burundi Burundi Bureau of Standards and Quality Control (BBN) Bujumbura Burundi Department of Health and Animal Productions Faculty of Agronomy and Bioengineering University of Burundi Bujumbura Burundi Research Centre for Animal Plant and Environmental Sciences-CRAVE University of Burundi Bujumbura Burundi

The objective of this study is to determine the factors responsible for the acidification of Burundi palm oils. The investigation of the duration of fermentation of palm fruits performed among artisanal producers found that more than 89% of producers from commune of Rumonge ferment for more than 5 days while more than 61% of those from commune of Mutimbuzi ferment for 4 days. The determination of acid value using the method of ISO 660:2009 showed that Dura and Tenera varieties fermented for 4 days had respectively 5.9 ± 2.3 and 5.8 ± 1.8 mg of KOH/g of oil for clustered fruits, 7.03 ± 3.4 and 7.02 ± 3.2 mg of KOH/g for destemmed fruits. After 8 days, the acid values of Dura and Tenera varieties obtained were respectively 10.9 ± 4.7 and 12.5 ± 5.4 mg KOH/g for clustered fruits, 12.5 ± 5.4 and 12.5 ± 4.1 mg KOH/g for destemmed fruits. No significant difference was recorded between varieties. On the other hand, a highly significant difference at p acid values of FFOA, SFNC and SFC were 9.1 ± 0.7 acidity of Rumonge palm oil is probably due to the long fermentation time and the technique of covering the fruits during fermentation. These results will allow producers to extract good quality oil and consequently improve the health of consumers.

关键词： Burundi Dura Tenera acid value Oil Palm

Effects of UV irradiation treatment on quality of peanut oil in storage life

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Oil Crop Science 2016年第4期1卷 13-18页

作者： Jin Mao Bing He Liangxiao Zhang Peiwu Li Qi Zhang Xiaoxia Ding Wen Zhang Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan China Key Laboratory of Biology and Genetic Improvement of Oil Crops Ministry of Agriculture Wuhan China Laboratory of Quality & Safety Risk Assessment for Oilseed Products (Wuhan) Ministry of Agriculture Wuhan China Key Laboratory of Detection for My cotoxins Ministry of Agriculture Wuhan China

Ultraviolet （UV） irradiation is proven to be an effective method to reduce aflatoxin in peanut oil, but the changes of peanut oil quality are not clear, especially in storage life. In this study, impacts of UV irradiation treatment on quality of peanut oil were investigated. acid value, iodine value, oxidative stability and total phenol content that refer to rancidity and oxidation of oil were estimated under 365 nm UV irradiation processing and during different storage time. Results indicated that acid value was increased slightly under irradi-ation and in storage life while iodine value, total phenol content and oxidative stability de-clined weakly. Changes of these quality indexes were all within safe and acceptable levels. It can be confirmed by this study that UV irradiation is a safe strategy for AFB1 detoxification in peanut oil and not influence upon quality and stability of peanut oil.

关键词： UV irradiation acid value iodine value oxidative stability total phenol peanut oil

Effect of Processing Method on Carotenoid Profiles of Oils from Three Varieties of Nigerian Palm Oil (Elaise guinensis)

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Journal of Biophysical Chemistry 2021年第3期12卷 23-31页

作者： Sunday Onyekwere Eze Joshua Nkechukwu Orji Victor Uchenna Okechukwu Daniel Omeodisemi Omokpariola Theresa Chisom Umeh Nwanneamaka Rita Oze Department of Pure and Industrial Chemistry Abia State University Uturu Nigeria Department of Pure and Industrial Chemistry Nnamdi Azikiwe University Awka Nigeria Department of Chemistry Federal University of Technology Owerri Nigeria

This study assessed the effect of processing method on the carotenoid profile of oil from three varieties of Nigerian oil palm fruits (Elaise guinensis). Specific varieties of the Elaise guinensis, which are the dura, pesifera and tenera were obtained from National Institute for Oil Palm Research (NIFOR) in Edo state, Nigeria. The samples were divided into two and processed using two different methods as commonly practiced in south-eastern Nigeria, the hot and cold processes. The oil extracted from each of the processes was then analyzed for oil characteristics using standard analytical methods while the carotenoid profile was analyzed using HPLC C-21 column. The results generated were subjected to the one-way analysis of variance (ANOVA). The results of carotenoid constituent identified include: lutein, neurosporene (trans), neurosporene (cis), α-Zeacarotene(cis), α-Zeacarotene(trans), phytoene, phytofluene, β-zeacarotene, 13 and 13’ cis α-carotene, 13 cis β-carotene, trans α-carotene, 9 cis α-carotene, trans β-carotene, αcarotene a(cis), α-carotene b(cis), α-carotene (trans), γ-carotene (trans), γ-carotene b(cis), lycopene (cis) and lycopene (trans). The results of physicochemical characteristics of the oil samples extracted range from 0.922 ± 0.004 - 0.916 ± 0.001 for specific gravity (SG), 8.10 ± 0.17 - 4.88 ± 0.04 mg KOH/g for acid value, 4.29% ± 0.02% - 2.44% ± 0.02% for free fatty acid value (FFA), 6.00 ± 0.21 to 204.67 ± 0.98 mgKOH/g for saponification value and 9.53 ± 0.23 - 5.25 ± 0.33 mEq/kg;for peroxide value while the carotenoids values were between 53.735 ± 0.10 and 123.389 ± 0.20 mg/100g. From the result, we can observe that the main constituent of the palm oil carotenoid is the β-carotene which makes up to about 80% of the total carotene. Statistical analysis revealed that no significant difference exists between the mean of each of the processing methods on the carotenoid profile of the oil sample analyzed.

关键词： Elaise guinensis Carotenoid acid value Free Fatty acids β-Carotene Palm Oil Nigeria

An Investigation to Assess Storage Stability of Pomelo Seed Oil Biodiesel

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Journal of Energy and Power Engineering 2018年第1期12卷 11-15页

作者： Madhurjya Saikia Dilip K. Bora Kalyan Kalita Mechanical Engineering Department Assam Engineering College Guwahati 781001 lndia

Biodiesel is a biomass-based renewable and clean fuel. It can be used directly in existing diesel engines without any modification. In spite of having so many advantages, it has an issue regarding long-term storage stability. Biodiesel oxidizes when it comes in proximity of light, temperature, humidity, metals etc. The oxidation causes precipitation and sedimentation in the fuel. Such biodiesel is unfit to use in engines. Hence, this study aims to assess the storage stability of pomelo seed oil （Citrus maxima） biodiesel over a period of five months upon storage both in open and closed condition. Storage stability of biodiesel is determined in terms of acid value, peroxide value and viscosity at regular interval of time. It is observed that there is a strong relationship between oxidation and outside factors such as light, temperature fluctuations and humidity level. Upon exposure to these factors, oxidation in biodiesel accelerated greatly.

关键词： Biodiesel storage stability acid value peroxide value viscosity.

The Effect of Temperature on the Lipid Oxidation of Coix Seed

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The Effect of Temperature on the Lipid Oxidation of Coix See...

Oxidation Stability of Camellia Oil During Refining

2011 International Conference on New Technology of Agricultural Engineering(ICAE 2011)

作者： Fu Xiangjin Hunan Key laboratory of cereal and oil quality control Central south University of Forestry and Technology Changsha China 410004 Dang Yali Zhejiang academy of medical sciences Hangzhou China 310013

the acid value,peroxide value（POV）,and thiobarbituric acid reactive substance（TBARS）of coix seed stored at different temperature for different period were *** the volatiles were identified with *** seed is liable to oxidation,the acid value increased fast in 2 weeks,the POV increased fast in 4 weeks,even stored at *** main volatiles identified were pentanal,1-pentanol,Hexanal,and 1-Hexanol,that accounting for more than 75% of the *** most is hexanal,which accounting for 55.65% of the volatiles.

关键词： coix seed lipid oxidation acid value thiobarbituric acid reactive substance(TBARS) peroxide value(POV) volatiles

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Agricultural Science & Technology 2022年第3期23卷 23-29页

作者： LIU Shuang LI Hui LIAO Lu-yan WU Wei-guo College of Food Science and Technology Hunan Agricultural UniversityChangsha 410128PRC Hunan Shennong Guoyou Ecological Agriculture Development Co. Ltd.Hengyang 421200PRC

In this paper, the crude camellia oil extracted by cold pressing and deacidified oil, decolorized oil, dewaxed oil and finished tea oil obtained in different refining stages were studied. The changes of acid value, peroxide value and free radical scavenging ability of camellia oil in each stage were compared and *** results showed that the total phenol content of crude oil was the highest, and the total phenol content of alkali refined crude oil decreased significantly. After dewaxing, the total phenol concentration of camellia oil increased by 63.5%. The reason may be that low temperature conditions contributed to the recovery of phenolic structure in camellia oil, and without the influence of alkaline solution, the damage degree of phenolic substances was greatly reduced, thus elevating the total phenol content. The lowest peroxide value of camellia oil was observed in the alkali-refining deacidification stage, which decreased by 29.3%. Crude oil had the highest acid value and concentration of antioxidant substances. After alkali-refining deacidification,the acid value and the concentration of antioxidant substances dropped by 85.3%and 88.9%, respectively. Total phenols had the strongest correlation with acid value,followed by free radical scavenging ability, and the correlation with peroxide value was not obvious.

关键词： Camellia oil Total phenols acid value Peroxide value Free radical scavenging ability