Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content

Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. Camelina oil contains high amounts of tocopherol which confers a reasonable shelf life without the need for special storage conditions. Generally crud oils contain many unwanted matters which must be removed to yield a stable product with a bland or pleasant taste. Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regions of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization.Oils were extracted from camelina seeds from above region by soxhlet method, The extracted oils were refined. Fatty acid methyl ester (FAME), tocopherols FFA and PV were determined. Collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P<0.05.The most important fatty acid in terms of quantity in all samples was linolenic acid (LAn-3) and then omega- 6 linoleic acid.The trans acid isomers content, not detected more than 0.06% in any of the samples. Total tocopherol content in the camelina oil samples before deodorization were measured from 893.1-1122mg/kg and after deodorization ranged from 626.68-727.53mg/kg. Significantly loss in tocopherol content (total and individual) was observed after deodorization in all samples (p<0.05). The predominantly measured tocopherol isomer was gamma tocopherol. The present study concluded that the chemical refining of camelina oil has no significant effect on the optimal composition of its fatty acids and no trans isomers was formed. FFA and PV after deodorization were in the range of Iran national standard organization. The loss of tocopherol can be seen both in total and individual

Amaranth Seed Oil Composition

In this chapter, amaranth seed oil composition will be presented. The main component of this oil is triacylglycerols (TAGs). TAGs are composed of fatty acids, which have an important effect on oil stability, application, and nutritional properties. POL, PLL, POO, OLL, and LOO are the predominant TAGs in the amaranth seed oil. Linoleic acid (C18:2), oleic acid (C18:1), and palmitic acid (C16:0) are the predominant fatty acids present in the amaranth oil. Minor components of this oil are squalene, sterols, tocopherols, carotenoids, phospholipids, etc. Growth conditions of amaranth and extraction conditions can influence oil composition, which will be discussed in this chapter as well. Oil stability and quality parameters will be also discussed. The stability of this oil during different conditions of storage will be a part of this chapter

IMPROVEMENT OF FATTY ACIDS COMPOSITION AND REDUCTION OF CHOLESTEROL CONTENTS IN TRADITIONALLY PREPARED BUTTER AND OIL IN WEST OF IRAN

Abstract &nbsp;&nbsp; BACKGROUND: Industrial method of butter production involves direct separation of butter fat from the milk, however in traditional-making process of butter and oil in rural regions of Kermanshah province in west of Iran, the milk is converted to the yoghourt by the fermentation and following a few days maintenance of the yoghourt at room temperature, the butter fat is separated from the resulted yoghourt using several hours vigorous shaking. After melting of the butter and separation of its aqueous contents, traditional oil is prepared. A large body of evidence indicate that the type of fat has greater importance than total amounts of consumed fats with respect to risk of coronary artery disease (CAD), hence this study aimed to evaluate trend of fatty acids changes and cholesterol content from milk to oil, during the traditional method. &nbsp;&nbsp; METHODS: Samples of milk, yoghourt, butter and oil prepared from the same bulk of milk were collected from different rural regions of Kermanshah province. To compare the traditional and industrial methods, samples of the industrially&ndash;prepared butter were purchased commercially. The total lipids of samples were extracted and subjected to fatty acids analysis by high performance liquid chromatography (HPLC). &nbsp;&nbsp; RESULTS: We found that significant reduction is taking place in the cholesterol and long chain fatty acids contents of butter and oil during the traditional method, while short- and medium- chain fatty acids are significantly increased.&nbsp; The fatty acid composition of industrially-made butter in our study however, was the same as that of the milk samples. &nbsp; &nbsp;&nbsp; CONCLUSION: Compared with the industrial method, the fatty acid composition of butter in the traditional method has better nutritional value. Some aspects of this process may be recommended for improvement of the commercial methods of butter production. &nbsp; &nbsp;&nbsp; Keywords: Fatty acid, Cholesterol, Butter, Oil, Nutrition. &nbsp;</p

Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil

Co-extraction of pomegranate seed oil (PSO) with green tea leaves (GTL) (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was conducted by cold-press to evaluate the extracted oil quality during storage. The extraction yield was similar to the control sample up to 5% w/w of GTL. Total phenol and chlorophyll content were increased in the extracted oils with increasing the level of GTL. The acid and peroxide values were increased during the storage and the lowest values were achieved for PSO with 5% GTL. Rancimat analysis also confirmed the PV results, therefore using 5% GTL led to providing the highest induction period (11.5 h). Consequently, using 5% of GTL during the extraction of PSO by cold-press could result in an appropriate extraction yield and also present higher oxidation stability. This method does not need any antioxidant extraction from herbs and is very cost-effective, time-efficient, and uses no chemicals

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 &#181;m engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected

The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics

Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization

Microwave-accelerated pretreatment technique in green extraction of oil and bioactive compounds from camelina seeds: Effectiveness and characterization

The effect of microwave pretreatment and moisture levels of Camelina sativa seeds on the quality of extracted oil by cold press was investigated. The seed moistures were adjusted to 2.5%, 5.0%, 7.5%, and 10.0% and pretreated with microwaves for 0, 1, 2, and 3 min. Microwave pretreatment (3 min) of the seeds with 2.5% moisture increased the oil extraction yield by ∼11% compared to the control sample. The highest amount of acidity (0.564 g FFA·g−1 oil), peroxide value (2.4 meq O2·kg−1 oil), carotenoid (5.26 mg·kg−1 oil), and browning index (0.710) were found in the oil extracted from seeds with 10% moisture and 3 min microwave pretreatment. The total phenolic compound was increased by microwave pretreatment but was mitigated by the seed moisture content, and the highest amount (208.24 mg caffeic acid·100 g−1 oil) was observed at 3 min microwave pretreatment of the seeds with 2.5% moisture. Chlorophyll content decreased by both microwave pretreatment and seed moisture content in camelina oil. Generally, the fatty acid composition of the extracted oils was not affected by the seed pretreatments. In conclusion, pretreatment of the camelina seeds before oil extraction is suggested to obtain a high oil extraction yield with a good quality oil

Iran Under30

Antologia di 12 racconti di autori iraniani sotto i trent'anni. Prefazione di Ginevra Lamberti. Traduzioni dal persiano di Melissa Fedi e Federica Ponzo