ABSTRACT
Abstract Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use of frying edible oil. Since hibiscus has been stated to have a wide variety of therapeutic effects, it was important to investigate its properties against harmful effects of free radicals. The current study aspires to find out whether irradiated powder of hibiscus has a protective role against adverse effects of repeated use of frying edible oil. Thirty-five adult male albino rats were equally assigned into five groups. First groupG1 was fed with normal diet as control group, meanwhile, groupG2 the diet mixed with fresh oil, G3 diet mixed with repeatedly frying oil only, G4 diet mixed with frying oil treated with hibiscus and G5 diet mixed with frying oil treated with irradiated hibiscus. Feeding duration was six weeks. Fatty acid analyses of oil as well as peroxide values were determined. Blood and liver samples were collected for biochemical analyses as well as histological study. Repeatedly heated cooked oil has significant increases in peroxide value, acid value, free fatty acid and both conjugated diene and triene compared with repeatedly frying oil treated with hibiscus. Also there are significant increases in cholesterol and triglyceride and impaired in liver functions in G3compared with others. In addition, relative to the hibiscus groups, there is a substantial reduction in oxygen consumption in G3. Both hibiscus as well as irradiated hibiscus attract attention in order to play a vital and economical role against harmful effects of frequent use of frying edible oil on some biological functions but, irradiated hibiscus was more effective.
Resumo O processo de fritura repetida de óleo comestível da dieta tem papel potencial na geração de radicais livres que podem ter efeitos prejudiciais em algumas funções biológicas. Portanto, sempre se questionou se existe uma maneira eficiente e econômica de prevenir ou pelo menos reduzir os efeitos nocivos do uso repetido de óleo comestível para fritar. Como o hibisco tem ampla variedade de efeitos terapêuticos, foi importante investigar suas propriedades como agente antioxidante contra os efeitos nocivos dos radicais livres. O presente estudo pretende descobrir se o pó irradiado de hibisco tem papel protetor contra os efeitos adversos do uso repetido de óleo comestível para fritar. Trinta e cinco ratos albinos machos adultos foram divididos igualmente em cinco grupos. O primeiro grupo G1 foi alimentado com dieta normal como grupo controle, enquanto o grupo G2 dieta misturada com óleo fresco, dieta G3 misturada com óleo de fritura repetida, dieta G4 misturada com óleo de fritura tratada com hibisco e dieta G5 misturada com óleo de fritura tratada com hibisco irradiado. A duração da alimentação foi de seis semanas. Foram determinadas as análises de ácidos graxos de óleo, bem como os valores de peróxidos. Amostras de sangue e fígado foram coletadas para análises bioquímicas e estudo histológico. O óleo cozido repetidamente aquecido tem aumentos significativos no valor de peróxido, valor de ácido, ácido graxo livre e dieno e trieno conjugados em comparação com óleo de fritura repetidamente tratado com hibisco. Também há aumentos significativos no colesterol e triglicérides e comprometimento das funções hepáticas no G3 em comparação com outros. Além disso, em relação aos grupos de hibiscos, há uma redução substancial no consumo de oxigênio no G3. Tanto o hibisco como o hibisco irradiado chamam atenção por desempenhar papel vital e econômico contra os efeitos nocivos do uso frequente de óleo comestível para fritar em algumas funções biológicas, mas o hibisco irradiado foi mais eficaz.
ABSTRACT
Abstract Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use of frying edible oil. Since hibiscus has been stated to have a wide variety of therapeutic effects, it was important to investigate its properties against harmful effects of free radicals. The current study aspires to find out whether irradiated powder of hibiscus has a protective role against adverse effects of repeated use of frying edible oil. Thirty-five adult male albino rats were equally assigned into five groups. First group"G1" was fed with normal diet as control group, meanwhile, group"G2" the diet mixed with fresh oil, "G3" diet mixed with repeatedly frying oil only, "G4" diet mixed with frying oil treated with hibiscus and "G5" diet mixed with frying oil treated with irradiated hibiscus. Feeding duration was six weeks. Fatty acid analyses of oil as well as peroxide values were determined. Blood and liver samples were collected for biochemical analyses as well as histological study. Repeatedly heated cooked oil has significant increases in peroxide value, acid value, free fatty acid and both conjugated diene and triene compared with repeatedly frying oil treated with hibiscus. Also there are significant increases in cholesterol and triglyceride and impaired in liver functions in "G3"compared with others. In addition, relative to the hibiscus groups, there is a substantial reduction in oxygen consumption in "G3". Both hibiscus as well as irradiated hibiscus attract attention in order to play a vital and economical role against harmful effects of frequent use of frying edible oil on some biological functions but, irradiated hibiscus was more effective.
Resumo O processo de fritura repetida de óleo comestível da dieta tem papel potencial na geração de radicais livres que podem ter efeitos prejudiciais em algumas funções biológicas. Portanto, sempre se questionou se existe uma maneira eficiente e econômica de prevenir ou pelo menos reduzir os efeitos nocivos do uso repetido de óleo comestível para fritar. Como o hibisco tem ampla variedade de efeitos terapêuticos, foi importante investigar suas propriedades como agente antioxidante contra os efeitos nocivos dos radicais livres. O presente estudo pretende descobrir se o pó irradiado de hibisco tem papel protetor contra os efeitos adversos do uso repetido de óleo comestível para fritar. Trinta e cinco ratos albinos machos adultos foram divididos igualmente em cinco grupos. O primeiro grupo "G1" foi alimentado com dieta normal como grupo controle, enquanto o grupo "G2" dieta misturada com óleo fresco, dieta "G3" misturada com óleo de fritura repetida, dieta "G4" misturada com óleo de fritura tratada com hibisco e dieta "G5" misturada com óleo de fritura tratada com hibisco irradiado. A duração da alimentação foi de seis semanas. Foram determinadas as análises de ácidos graxos de óleo, bem como os valores de peróxidos. Amostras de sangue e fígado foram coletadas para análises bioquímicas e estudo histológico. O óleo cozido repetidamente aquecido tem aumentos significativos no valor de peróxido, valor de ácido, ácido graxo livre e dieno e trieno conjugados em comparação com óleo de fritura repetidamente tratado com hibisco. Também há aumentos significativos no colesterol e triglicérides e comprometimento das funções hepáticas no "G3" em comparação com outros. Além disso, em relação aos grupos de hibiscos, há uma redução substancial no consumo de oxigênio no "G3". Tanto o hibisco como o hibisco irradiado chamam atenção por desempenhar papel vital e econômico contra os efeitos nocivos do uso frequente de óleo comestível para fritar em algumas funções biológicas, mas o hibisco irradiado foi mais eficaz.
Subject(s)
Animals , Rats , Hibiscus , Plant Oils/pharmacology , Cholesterol , Cooking , Hot TemperatureABSTRACT
To discuss the effect of deterioration on the quality of Armeniacae Semen Amarum by observing the changes of macroscopic characteristics, active components and rancidness degrees of Armeniacae Semen Amarum in deterioration process. The traditional macroscopic identification was used to observe, identify and classify the morphologic and organleptic characteristics of Armeniacae Semen Amarum. The contents of amygdalin and fatty oil(two representatives of active components) were detected by HPLC and general rule 0713 in Chinese Pharmacopoeia, respectively. Acid value and peroxide value of the samples were selected as the representative indices of different rancidness degrees, and the general rule 2303 was adopted as the method for quantitative analysis. Then principal component analysis(PCA), partial least square analysis discrimination analysis(PLS-DA) were further utilized to establish the discriminative models of samples with different rancidness degrees, and also to screen out the largest contribution factors. In sensory evaluation, Armeniacae Semen Amarum samples were divided into three groups: non-rancid, slightly-rancid, and noticeably-rancid. The color of seed coat, cotyledon and surface of noticeably-rancid samples was deepened, and the odor differed much from non-rancid samples. Average content of amygdalin and fatty oil in non-rancid samples was 4.12% and 67.77%, respectively, both meeting the requirements of Chinese Pharmacopoeia; and decreased to some extent in slightly-rancid samples. However, the content of amygdalin sharply dropped to 0.074% in noticeably-rancid samples. The acid value and peroxide value were increased significantly with the intensifying of the rancidness degree, from only 1.363 and 0.016 74 in non-rancid samples to 1.865 and 0.023 70 in slightly-rancid samples, even doubled in noticeably-rancid samples(2.167 and 0.033 82). The discriminative models established by PCA and PLS-DA could complete the task of distinguishing the non-rancid samples from noticeably-rancid ones. The contribution degree of amygdalin content as one of the input attributes of discriminative model was higher than 1. Rancidness affected the quality of Armeniacae Semen Amarum, resulting in appearance changes, decrease in content of active components, and increase in acid value and peroxide value. Obviously, noticeably-rancid samples were non-conforming to Chinese Pharmacopoeia and no longer suitable for medicinal use. Rancidness can significantly reduce the quality of Armeniacae Semen Amarum, and even could possibly produce toxicity, which should attach more attention.
Subject(s)
Amygdalin , Chromatography, High Pressure Liquid , Drugs, Chinese Herbal , SemenABSTRACT
Objective: Determination of oxidative and thermal stability of Labeo rohita skin oil. Methods: Labeo rohita skin oil was extracted by soxhlet method using n-hexane as solvent. Acid value, Free Fatty Acid content, the Peroxide value of the oil was determined and the same was also determined after heating the oil at 90 °c for 1 hour to check whether the oil is thermally stable or not. Antioxidant activity was determined via Total Phenolic content (TPC), 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) free radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay. Oxidative stability was determined by heating the oil at a constant temperature of 90 °c for 1 hour, 2 hour, 3 hour, and 4 hour. The oil was also heated at 60 °c, 120 °c, and 18 °c for a constant time of 2 h. Results: Heating increases the scavenging activity of Labeo rohita skin oil as measured by the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) method. Total phenolic content (TPC) value and Ferric reducing antioxidant power (FRAP) assay value is decreased both with an increase in heating time (**p<0.05) and heating temperature (p<0.01). Acid value and FFA (Free Fatty Acid) content and Peroxide value is increased with an increase in temperature (**p<0.01) Conclusion: The Present study explores that Labeo rohita skin oil both thermally and oxidatively stable The results indicate that the oil can be used in food formulation as well as a new cooking oil substitute.
ABSTRACT
The objective of the present study involves the evaluation of physicochemical characteristics of the oil extracted from Garciniagummi-gutta seeds. The seed oil is yellowish brown coloured without any characteristic odour and it is solid at room temperature with a melting point of 39.8oC and 9.27% of moisture content. The refractive index of the seed oil was determined as 1.460. G. gummi-gutta seed oil is soluble in non-polar solvents and its pH was determined as 4.69. The parameters such as acid value, saponification value, iodine value, peroxide value and ester value of G. gummi-gutta seed oil were determined by standard methods and they were 3.07±0.18 mg KOH/g oil, 185.94±0.32 mg KOH/g oil, 43.86±0.24 g/100 g oil, 3.47±0.18 meq/kg and 182.87±0.55 respectively. The results showed that the acid value, saponification value and peroxide value of G. gummi-gutta seed oil are within the range of edible oils. The present study points out that G. gummi-gutta seeds can be used as an alternate source for edible oil. Detailed nutritional and anti-nutritional studies of the seed oil are warranted to confirm its edibility
ABSTRACT
Extraction and analysis of the physicochemical properties of vegetable oil from Irvigna gabonesis and Citrullus colocynthis were carried out to predict possible applications. Study Design: It was designed to extract oil from the seeds and investigate the properties to indicate their performance and potentials in industrial applications. Place and Duration of the Study: Department of Biochemistry, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria, between October and December, 2012. Methodology: Fresh seeds were collected, dried and ground to smaller particle size. Soxhlet apparatus method was used in extraction with petroleum ether (40-60ºC) while standard official methods were employed in the analysis. Results: The result revealed that both were oil seeds yielding Irvigna gabonesis 36.43±2.60% and Citrullus colocynthis 28.03±1.20% oil. Physicochemical properties of the oil showed that the total fatty matter in both samples were very high at about 98%. The refractive index was 1.46 and 1.43 for Citrullus colocynthis and Irvigna gabonesis respectively. The acid values of 2.02 and 20.2mgKOH/g were respectively low and high in Citrullus colocynthis and Irvigna gabonesis. The free fatty acid content of 6.97% in Irvigna gabonesis was higher than 2.15% in Citrullus colocynthis. Consequently, the peroxide value of 1.20meq/g was also higher in Irvigna gabonesis than the low amount of 0.45meq/g in Colocynthus. The iodine value of 7.90±1.00 Wij’s was low in Irvigna gabonesis compared to 114.30±1.06 Wij’s in Citrullus colocynthis. The saponification values of 208.10 and 202.90mgKOH/g were high. Conclusion: Irvigna gabonesis oil had high acid value, free fatty acids and peroxide value compared to Citrullus colocynthis. The low iodine number of the Irvigna gabonesis oil indicates high degree of saturation while the high level of iodine value in Citrullus colocynthis was indicative of high unsaturation. The saponification values showed presence of saponifiable lipids. The oils can be useful in nutrition and manufacturing industry.
ABSTRACT
This study was carried out to investigate the effect of hygiene education on the microbiological changes of processing utensils and the environmental in the manufacture of cereals and to evaluate the Cd, Pb contents and nutrient compositions of 11 cereals. The result of microbiological evaluation was that fungi, coliforms and staphylococcus species were detected in employees, on equipment, utensils and environments in the first inspection. Fungi were detected in most of the cereals, staphylococcus species were detected in soybeans, perilla seeds and sea tangle flour, and bacillus cereus was detected in sorghum and black sesame seeds. The water content of rice, barley, glutinous rice, brown rice and carrot flour in packaged products, and in carrot flour, angelica keiskei, carrot, sea mustard and potato in bulk products was in excess of 8.0%. The Pb content of cereals was 0.14 - 0.51 mg/kg and Cd was not found. The acid value of Job's tears flour and black sesame seed flour was higher than 5.0 mg/g oil. Cereals were manufactured from 41 different cereals and grains, legumes, seeds and nuts, vegetables, potatoes, seaweeds, fruits, glucose and salt. The average content of cereals and grains, legumes, and seeds and nuts in cereals was 75.75%, 16.19% and 4.93%, respectively. The mean nutrient content per 100 g of cereals was calories 365.8kcal, protein 13.3 g, fats 5.9 g, carbohydrates 63.4 g, Ca 91.8 mg, P 269.9 mg, Fe 3.15 mg, Na 76.2 g, K 421.8 mg, Zn 2.33 mg, Vit. A 12.5 R.E., Vit. B1 0.23 mg, Vit. B2 0.16 mg, Vit. B6 0.46 mg, Niacin 3.5 mg, Vit. C 1.36 mg, folic acid 62.3 microgram and Vit. E 1.24 mg. When nutrients value of 48 g of cereals and 200 ml of milk was compared to 1/3 of the RDA, the values were below than 60% of 1/3 of the RDA except Na, K, Vitamin B1 and C contents. The average carbohydrate : protein : fat ratio of energy intake was 54.27 : 17.45 : 28.28, respectively. Therefore, a training program consisting of the education of the staff in surveillance and standard operating procedures, the elimination of dangerous procedures, sanitation checklist, the implementation of preparation methods and standard recipes for cereals is required.
Subject(s)
Angelica , Bacillus cereus , Carbohydrates , Edible Grain , Checklist , Coix , Daucus carota , Education , Energy Intake , Fabaceae , Fats , Flour , Folic Acid , Fruit , Fungi , Glucose , Hordeum , Hygiene , Milk , Mustard Plant , Niacin , Nuts , Perilla , Sanitation , Sesamum , Solanum tuberosum , Sorghum , Soybeans , Staphylococcus , Thiamine , Vegetables , WaterABSTRACT
Objective To observe the effects of storage condition on the quality of Semen Armeniacae Amarum. Methods Orthogonal design was adopted. The storage condition was optimized with temperature,humidity and storage time as the observation factors,with the content of amygdalin,and the content,acid value and peroxide value of fatty oil as the indexes.The content of fatty oil,acid value and peroxide value were measured according to the methods provided by 2005 edition of Chinese Pharmacopoeia. The content of amygdalin was measured by HPLC. Results Temperature was the main influencing factor of amygdalin content,then came humidity and storage time. Temperature was also the main influencing factor of the concent and the acid value of fatty oil,and the humidity was the second. For peroxide value,humidity was the main factor,then came temperature and storage time. Conclusion The optimal conditions of storing Semen Armeniacae Amarum as follows:storage in dry place with the temperature of 2～ 8 ℃,and in short storage time.
ABSTRACT
OBJECTIVE:To observe the effects of the essential conditions of storage on quality of Semen Armenniacae Am_arum (SAA).METHODS:Gravimeteric and titration method were used and orthogonal design was adopted.RESULTS:Obvious effects of baking temperature and storage duration on content of amygdalin,temperature on acid value of SAA,temperature and humidity and storage duration on peroxide value of SAA were found.CONCLUSION:The best conditions of storing SAA are as follows:A1,B1,C3 and short storage duration.