Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)

In this study four samn samples prepared from cow milk using two processing methods (traditional T1, T2 and factory processed T3, T4) were investigated for their physico-chemical properties, fatty acids composition, oxidative stability and sensory properties. The traditionally processed samples showed a significance difference (p < 0.05) in peroxide value and acid value in comparison to factory processed ones. The peroxide value was 2.5 meq O2/kg of samn for both T3 and T4 samples, which was higherthan the peroxide value of T1 and T2, which was 1.5 and 2.0, respectively. The acid value of T3, T4, T1 and T2 are 2.58, 2.54, 1.122 and 1.121, respectively. The results showed that the FFA% of T3, T4, T1 andT2 are 1.29, 1.27, 0.6 and 0.6, respectively. The major fatty acids of the four samn samples were palmitic, oleic, stearic, myristic and capric acid. T3 and T4 contain high percentage of palmitc acid 37.29 and 39.23%, respectively. Traditionally processed sample T1 contains high amount of oleic acid (26.1%) in comparison with the other three samples. Method of processing affects samn properties, quality and oxidative stability, where traditionally processed samples were significantly preferred (P 0.05) by the panelists for their color, odor, taste and overall acceptability to the factory processed samples

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics

Antioxidant Activity of the Phenolic Leaf Extracts from Monechma ciliatum in Stabilization of Corn Oil

The total phenolic content and the antioxidan potential of methanolic extract (ME), ethyl acetate extract (EAE), and hexane extract (HE) from Monechma ciliatum leaves (MCL) were evaluated. The Folin-Ciocalteu, b-carotene bleaching, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and the accelerated oxidation methods were used for evaluation. Both the extraction yield and the antioxidant activity (AOA) were strongly dependent on the solvent. Among the extracts, ME exhibited highest total phenolic compounds (TPC) and IC50 values for DPPH, followed by EAE and HE, respectively. Peroxide value (PV), anisidine value (AV) conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) were taken as the parameters for evaluation of stabilization efficacy of MCL extracts and results revealed MCL to be a potent antioxidant for the stabilization of corn oil. As a general trend, increased AOA was observed for increased extract concentration. The predominant phenolic compounds identified by HPLC-DAD in MCL extracts were p-coumaric acid, vanillin and ferulic acid

Antioxidant Activity of the Phenolic Leaf Extracts from Monechma ciliatum in Stabilization of Corn Oil

The total phenolic content and the antioxidan potential of methanolic extract (ME), ethyl acetate extract (EAE), and hexane extract (HE) from Monechma ciliatum leaves (MCL) were evaluated. The Folin-Ciocalteu, b-carotene bleaching, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and the accelerated oxidation methods were used for evaluation. Both the extraction yield and the antioxidant activity (AOA) were strongly dependent on the solvent. Among the extracts, ME exhibited highest total phenolic compounds (TPC) and IC50 values for DPPH, followed by EAE and HE, respectively. Peroxide value (PV), anisidine value (AV) conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) were taken as the parameters for evaluation of stabilization efficacy of MCL extracts and results revealed MCL to be a potent antioxidant for the stabilization of corn oil. As a general trend, increased AOA was observed for increased extract concentration. The predominant phenolic compounds identified by HPLC-DAD in MCL extracts were p-coumaric acid, vanillin and ferulic acid

GC/MS determination of bioactive components and antibacterial properties of Goniothalamus umbrosusextracts

In this study, the antibacterial activity and chemical composition of Goniothalamus umbrosus leaves extracts were evaluated. The antibacterial activity was investigated using two gram-positive bacteria, Methicillin resistant Staphylococcus aureus (MRSA) and Bacillus subtilis B29, and two gram-negative bacteria, Pseudomonas aeruginosa 60690 and Salmonella choleraesuis. The activity was tested using disc diffusion and minimum inhibitory concentration assays. The chemical compositions of the ethyl acetate extract of G. umbrosus were investigated using Shimadzu gas chromatography–mass spectrometry (GC-17A) while the mass spectra of the compounds found in the extract was matched with the library. The results showed that the  extracts demonstrated broad spectrum antibacterial effects against all tested bacteria. GC/MS analysis of ethyl acetate extract of G. umbrosus revealed the existence of 1-butyl-2-cyclohexen-1-ol (46.84%), benzaldehyde (4.42%) and globulol (4.07%). The results of this study offer a platform of using G. umbrosus as herbal alternative for the current synthetic antimicrobial agents

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics