-
Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature
Susan Okparanta,
Victoria Daminabo,
Leera Solomon
Issue:
Volume 6, Issue 3, May 2018
Pages:
70-75
Received:
9 April 2018
Accepted:
28 April 2018
Published:
28 May 2018
Abstract: Oils may go rancid and develop an unpleasant odor and flavor if incorrectly stored. The main factors that cause rancidity (in addition to moisture, bacteria and enzymes) are light, heat, air and some types of metals. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, Alzheimer's disease and other conditions. Rancid oils can also cause digestive distress and deplete the body of vitamins B and E. Their chemical edible is comprised of saturated and unsaturated fatty acids and glycerides. Temperature affects the quality of edible oils. When edible oils are exposed to high temperatures, unpleasant odours and flavours could result from the deterioration its fatty or oilly portion. The study aimed at assessing rancidity and other physicochemical properties of edible oils (Mustard and Corn oils) at room temperature. Physicochemical properties of edible oils was assesses using standard analytical procedures. The results obtained gave values of density as 8.8512 g/mL for Cord oil (CO) and 9.8779 g/mL for mustard oil (MO) while values of 111.601 millipoise and 116.832 millipoise were obtained for viscosity. The temperatures were 140.02°C and 169.4°C for CO and MO respectively. Saponification value ranged from 152.7 mg for CO to 124.8 mg MO. Iodine value gave 16.56 g for CO and 8.11g in MO respectively while peroxide value recorded 213.459meq/kg in CO and 12.8411meq/kg for MO. The quality of edible oil should be regularly monitored to avoid the use of abused oil due to the health consequences of consuming foods fried in degraded oil and also, to minimize the production costs associated with early disposal of the frying medium.
Abstract: Oils may go rancid and develop an unpleasant odor and flavor if incorrectly stored. The main factors that cause rancidity (in addition to moisture, bacteria and enzymes) are light, heat, air and some types of metals. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, ...
Show More
-
Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit
Issue:
Volume 6, Issue 3, May 2018
Pages:
76-81
Received:
21 June 2018
Accepted:
12 July 2018
Published:
6 August 2018
Abstract: The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like North Shewa Administrative Zone, Shewa Robit, Ethiopia due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.
Abstract: The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fr...
Show More
-
Assessment of the Content of β-Carotene, Lycopene and Total Phenolic of 45 Varieties of Tomatoes (Solanum lycopersicum L.)
Edwige Bahanla Oboulbiga,
Cheick Omar Traore,
Windpouire Vianney Tarpaga,
Charles Parkouda,
Hagretou Sawadogo-Lingani,
Christine Kere-Kando,
Alfred Sabedenedjo Traore
Issue:
Volume 6, Issue 3, May 2018
Pages:
82-89
Received:
25 June 2018
Accepted:
12 July 2018
Published:
8 August 2018
Abstract: Tomato is a highly consumed food in the world because of its richness in nutrients especially carotenoids, vitamins and total phenolic. It has been proven very beneficial for the body. This study aimed to evaluate the composition of β-carotene, lycopene and total phenolic of 45 tomatoes varieties from experimental station in Burkina Faso. The content of β-carotene and lycopene was determined by HPLC while the total phenolic contents were analyzed by spectrophotometry. The lycopene content and the β-carotene content of the 45 varieties ranged from 2.41 ± 0.00 (variety 27T4) to 83.51 ± 0.22 (BT1 variety) mg /100 g of dry matter and 0.83 ± 0.00 (variety 27T4) to 26.80 ± 0.08 (Variety BT1) mg / 100 g of dry matter respectively. The total phenolic contents were between 502.84 ± 47.46 (variety 4T1) to 1181.08 ± 182. 97 (variety 25T2) mg GAG /100 g of dry matter. The 45 varieties of tomato analyzed are potential sources of lycopene, β-carotene and total phenolic. Some of the varieties can be promoted for cultivation at national level due to their high content in these three elements.
Abstract: Tomato is a highly consumed food in the world because of its richness in nutrients especially carotenoids, vitamins and total phenolic. It has been proven very beneficial for the body. This study aimed to evaluate the composition of β-carotene, lycopene and total phenolic of 45 tomatoes varieties from experimental station in Burkina Faso. The conte...
Show More
