Fatty acid composition and physicochemical properties of castor ( ricinus communis l. ) seed obtained from malete, moro local government area, kwara state. nigeria.
Physicochemical And Organoleptic Properties Of Some Selected Foods Fried With...iosrjce
ย
This study was undertaken to determine the physicochemical properties and sensory attribute of oil
extracted from melon seeds, (Egusi) citrullus lanatus,when used in frying foods. Standard analytical procedures
were used to evaluate the oil extracted from the seeds for moisture content, specific gravity, saponification
value, refractive index, peroxide value, acid number, iodine value and sensory assessment of the fresh oil was
done using three different foods. The physicochemical properties repeated after storage for two weeks. The
colour, moisture content, specific gravity, acid values, iodine value, peroxide value and saponification value
were yellow, 2.0%, 1.059kg/dm3
, 0.97mgKOH/g, 108g/100g, 7.0mmol O2/kg and 178.11mgKOH/g for fresh
melon seed oil and yellow, 1.2%, 1.0598 kg/dm3
, 0.67mgKOH/g, 110 g/100g, 7.90mmol O2/kg and
178.10mgKOH/g for stored melon seed oil respectively. The organoleptic scoring of foods fried with melon seed
oil compared to foods fried with groundnut oil shows thatplantain fried with melon seed oil had better taste,
aroma and overall acceptance scoring than plantain fried with groundnut oil while yam and egg fried with
groundnut oil had better taste, colour, aroma and overall acceptance scoring compared to those fried with
melon seed oil. This study shows that melon seed oil can be used as cooking oil.
Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingr...ijtsrd
ย
There are innumerable fruits which are consumed for their nutritional and medicinal potential. Bioactive constituents present in various fruits act as radical scavengers and helps in preventing non-communicable diseases such as cardiovascular diseases, diabetes mellitus, hypertension etc. The study aimed to characterize the nutritional, mineral composition and antioxidant potential of guava cultivars viz; Allahabad safeda and L-49. The nutritional composition estimation was done according to standard protocol given by AOAC, mineral contents were determined by using Atomic absorption Spectrophotometer and antioxidant content (Total phenols content and total flavonoids content) and activity ( reducing power assay and hydroxyl radical scavenging activity) were performed by standard protocol.According to results obtained, Allahabad safeda cv guava had significantly high amount of fibre(2.91-ยฑ0.04 g/100g), calcium(145-ยฑ 0.24 mg/100g),magnesium (59.92-ยฑ1.02 mg/100g) and vitamin-C(214-ยฑ0.41 mg/100g) content as compared to L-49 cv guava. In addition, it also possesses excellent total phenol content (130.25-ยฑ0.72 mg GAE/100g), total flavonoids content (99.60-ยฑ 0.32 mg RE/100g) and antioxidant activity. Therefore, it can be used as a potential ingredient in the development of functional food products and its utilization would be a viable alternative to combat various chronic metabolic diseases. Divya Rawat | Neelam Chaturvedi"Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-4 , June 2018, URL: http://www.ijtsrd.com/papers/ijtsrd14288.pdf http://www.ijtsrd.com/other-scientific-research-area/other/14288/nutritional-and-antioxidant-potential-of-psidium-guajava-as-a-functional-ingredient/divya-rawat
Physicochemical And Organoleptic Properties Of Some Selected Foods Fried With...iosrjce
ย
This study was undertaken to determine the physicochemical properties and sensory attribute of oil
extracted from melon seeds, (Egusi) citrullus lanatus,when used in frying foods. Standard analytical procedures
were used to evaluate the oil extracted from the seeds for moisture content, specific gravity, saponification
value, refractive index, peroxide value, acid number, iodine value and sensory assessment of the fresh oil was
done using three different foods. The physicochemical properties repeated after storage for two weeks. The
colour, moisture content, specific gravity, acid values, iodine value, peroxide value and saponification value
were yellow, 2.0%, 1.059kg/dm3
, 0.97mgKOH/g, 108g/100g, 7.0mmol O2/kg and 178.11mgKOH/g for fresh
melon seed oil and yellow, 1.2%, 1.0598 kg/dm3
, 0.67mgKOH/g, 110 g/100g, 7.90mmol O2/kg and
178.10mgKOH/g for stored melon seed oil respectively. The organoleptic scoring of foods fried with melon seed
oil compared to foods fried with groundnut oil shows thatplantain fried with melon seed oil had better taste,
aroma and overall acceptance scoring than plantain fried with groundnut oil while yam and egg fried with
groundnut oil had better taste, colour, aroma and overall acceptance scoring compared to those fried with
melon seed oil. This study shows that melon seed oil can be used as cooking oil.
Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingr...ijtsrd
ย
There are innumerable fruits which are consumed for their nutritional and medicinal potential. Bioactive constituents present in various fruits act as radical scavengers and helps in preventing non-communicable diseases such as cardiovascular diseases, diabetes mellitus, hypertension etc. The study aimed to characterize the nutritional, mineral composition and antioxidant potential of guava cultivars viz; Allahabad safeda and L-49. The nutritional composition estimation was done according to standard protocol given by AOAC, mineral contents were determined by using Atomic absorption Spectrophotometer and antioxidant content (Total phenols content and total flavonoids content) and activity ( reducing power assay and hydroxyl radical scavenging activity) were performed by standard protocol.According to results obtained, Allahabad safeda cv guava had significantly high amount of fibre(2.91-ยฑ0.04 g/100g), calcium(145-ยฑ 0.24 mg/100g),magnesium (59.92-ยฑ1.02 mg/100g) and vitamin-C(214-ยฑ0.41 mg/100g) content as compared to L-49 cv guava. In addition, it also possesses excellent total phenol content (130.25-ยฑ0.72 mg GAE/100g), total flavonoids content (99.60-ยฑ 0.32 mg RE/100g) and antioxidant activity. Therefore, it can be used as a potential ingredient in the development of functional food products and its utilization would be a viable alternative to combat various chronic metabolic diseases. Divya Rawat | Neelam Chaturvedi"Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-4 , June 2018, URL: http://www.ijtsrd.com/papers/ijtsrd14288.pdf http://www.ijtsrd.com/other-scientific-research-area/other/14288/nutritional-and-antioxidant-potential-of-psidium-guajava-as-a-functional-ingredient/divya-rawat
Effect of Glucose on Biosurfactant Production using Bacterial Isolates from O...ijtsrd
ย
The demand for biosurfactants is gradually increasing and are thus substituting their chemically synthesized counterparts 14 . The production of biosurfactants commercially requires high expenses. For the production of biosurfactant proper optimization of the physico-chemical parameters is very important. Hence the research was conducted to study the effect of glucose as a carbon source for production of biosurfactant using bacterial isolates from oil contaminated sites in MSM medium. Anjali Sharma "Effect of Glucose on Biosurfactant Production using Bacterial Isolates from Oil Contaminated Sites" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-1 , December 2018, URL: http://www.ijtsrd.com/papers/ijtsrd19033.pdf Direct URL: http://www.ijtsrd.com/biological-science/microbiology/19033/effect-of-glucose-on-biosurfactant-production-using-bacterial-isolates-from-oil-contaminated-sites/anjali-sharma
The International Journal of Engineering and Science (The IJES)theijes
ย
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera i...IOSR Journals
ย
A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 oC), Refractive index ( 1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.
International Journal of Engineering and Science Invention (IJESI)inventionjournals
ย
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
ย
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55ยฑ2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Biodegradation of insecticidal compounds of Clausena anisata and Plectrant...researchagriculture
ย
Essential oils of some aromatic plants are suggested in Northern Cameroon
as alternatives to hazardous pesticides having harmful effects on the consumer and
the environment. The active compounds of these essential oils are very volatile, easily
biodegradable. To be effective, treatments should be made with short interval and
regular time. This mode of use generates the accumulation of constituents of these
essential oils on the treated food and could limit food security and safety. The present
study aimed at evaluating the variation of the constituentโs quality of
Clausena
anisata
(Rutaceae)
and
Plectranthus glandulosus
(Lamiaceae)
essential oils and their
levels on food products according to time. In this way, samples of corn grains and
flour were treated with these essential oils and stored during 150 days. During this
storage, the persistent compounds present in these samples were extracted by
hydrodistillation and analyzed by GC/FID. The obtained
results showed that, essential
oils concentration decreases on food products according to the duration of storage,
with half
-
life times (IT50) of 24.16 and 34.61 days for
C. anisata
, and 25 and 38.75
days for
P. glandulosus
, respectively on grains and flour. At 150 days after the
treatment, there is no more that six constituents of
C. anaisata
and 3 of
P.
glandulosus
on the grains, and 10 and seven constituents on the flour respectively for
these two essential oils. The rates of these persistent constituents are more than 62.5
times lower than the toxic concentration observed from the day of treatment. At
these used doses, these constituents are not toxic to consumers.
Microencapsulation of lemon oil by spray Drying and Application in Flavour TeaAshish Gadhave
ย
The aim of this research paper is to develop cost effective coating material for encapsulating lemon oil (as a
flavour) without compromising encapsulating efficiency. The three coating materials, namely gum arabic (GA),
maltodextrin (MD) and modified starch (MS) and their binary and ternary blends were used to encapsulate lemon
oil using spray drying technique. Their properties such as viscosity, emulsion stability, surface oil, total oil,
encapsulation efficiency, entrapment efficiency, bulk density and particle size have been investigated. The blend of
GA: MS in ratio of 50:50 gave highest encapsulation efficiency. As the percentage of maltodextrin in coating
material was increased, the properties of encapsulated material were affected. The encapsulated lemon oil showed
better results in instant ice tea premix for beverage with a stability of 6 months.
Expiry Date of Set Yoghurt under Sudanese ConditionsIJERA Editor
ย
The objective of this research is to study the stability of set yoghurt during its shelf life in different storage and
distribution conditions of temperature and time span. Yoghurt samples were collected starting from factory gates
though distribution and storage locations for period of 21 days. Titratable acidity, pH, temperature, wheying off
and microbiological characteristics of the set yoghurt samples were investigated using standard method set by
Sudanese standard and metrology organization and other internationally recognized methods. The results
showed that the pH- values decreased progressively (4.50 โ 4.29) and the titratable acidity significantly
increased (0.97%โ 1.37%) during the specified period of 21 days. There was a significant increase in wheying
off of the set yoghurt samples at the end of storage period especially for the off road transported samples and it
reaches 5.78ml/400gm which could be attributed mainly to shaking and heat during transportation. The E.coli,
yeast and mold recorded no growth in all samples of set yoghurt under the specified storage conditions except in
the 21st day in samples collected from small groceries and long distance transported samples. It could be
concluded that storage and distribution conditions had significant effects on all set yoghurt properties at the end
of their storage period. The study recommended that processing , distribution and storage conditions stipulated
by Sudanese standard and metrology organization are to be strictly followed to allow the shelf life to be
extended far after the specified period of 10 days recommended by the same organization. It is also
recommended to conduct further studies on the issue and to disseminate the culture of preserving food products
at their optimal conditions of storage and distribution
Changes in physicochemical properties of instant KUNUN ZAKI FLOURS PRODUCED F...Gabriel Ken
ย
In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and
stored for 3 months.
Effect of Glucose on Biosurfactant Production using Bacterial Isolates from O...ijtsrd
ย
The demand for biosurfactants is gradually increasing and are thus substituting their chemically synthesized counterparts 14 . The production of biosurfactants commercially requires high expenses. For the production of biosurfactant proper optimization of the physico-chemical parameters is very important. Hence the research was conducted to study the effect of glucose as a carbon source for production of biosurfactant using bacterial isolates from oil contaminated sites in MSM medium. Anjali Sharma "Effect of Glucose on Biosurfactant Production using Bacterial Isolates from Oil Contaminated Sites" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-1 , December 2018, URL: http://www.ijtsrd.com/papers/ijtsrd19033.pdf Direct URL: http://www.ijtsrd.com/biological-science/microbiology/19033/effect-of-glucose-on-biosurfactant-production-using-bacterial-isolates-from-oil-contaminated-sites/anjali-sharma
The International Journal of Engineering and Science (The IJES)theijes
ย
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera i...IOSR Journals
ย
A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 oC), Refractive index ( 1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.
International Journal of Engineering and Science Invention (IJESI)inventionjournals
ย
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
ย
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55ยฑ2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Biodegradation of insecticidal compounds of Clausena anisata and Plectrant...researchagriculture
ย
Essential oils of some aromatic plants are suggested in Northern Cameroon
as alternatives to hazardous pesticides having harmful effects on the consumer and
the environment. The active compounds of these essential oils are very volatile, easily
biodegradable. To be effective, treatments should be made with short interval and
regular time. This mode of use generates the accumulation of constituents of these
essential oils on the treated food and could limit food security and safety. The present
study aimed at evaluating the variation of the constituentโs quality of
Clausena
anisata
(Rutaceae)
and
Plectranthus glandulosus
(Lamiaceae)
essential oils and their
levels on food products according to time. In this way, samples of corn grains and
flour were treated with these essential oils and stored during 150 days. During this
storage, the persistent compounds present in these samples were extracted by
hydrodistillation and analyzed by GC/FID. The obtained
results showed that, essential
oils concentration decreases on food products according to the duration of storage,
with half
-
life times (IT50) of 24.16 and 34.61 days for
C. anisata
, and 25 and 38.75
days for
P. glandulosus
, respectively on grains and flour. At 150 days after the
treatment, there is no more that six constituents of
C. anaisata
and 3 of
P.
glandulosus
on the grains, and 10 and seven constituents on the flour respectively for
these two essential oils. The rates of these persistent constituents are more than 62.5
times lower than the toxic concentration observed from the day of treatment. At
these used doses, these constituents are not toxic to consumers.
Microencapsulation of lemon oil by spray Drying and Application in Flavour TeaAshish Gadhave
ย
The aim of this research paper is to develop cost effective coating material for encapsulating lemon oil (as a
flavour) without compromising encapsulating efficiency. The three coating materials, namely gum arabic (GA),
maltodextrin (MD) and modified starch (MS) and their binary and ternary blends were used to encapsulate lemon
oil using spray drying technique. Their properties such as viscosity, emulsion stability, surface oil, total oil,
encapsulation efficiency, entrapment efficiency, bulk density and particle size have been investigated. The blend of
GA: MS in ratio of 50:50 gave highest encapsulation efficiency. As the percentage of maltodextrin in coating
material was increased, the properties of encapsulated material were affected. The encapsulated lemon oil showed
better results in instant ice tea premix for beverage with a stability of 6 months.
Expiry Date of Set Yoghurt under Sudanese ConditionsIJERA Editor
ย
The objective of this research is to study the stability of set yoghurt during its shelf life in different storage and
distribution conditions of temperature and time span. Yoghurt samples were collected starting from factory gates
though distribution and storage locations for period of 21 days. Titratable acidity, pH, temperature, wheying off
and microbiological characteristics of the set yoghurt samples were investigated using standard method set by
Sudanese standard and metrology organization and other internationally recognized methods. The results
showed that the pH- values decreased progressively (4.50 โ 4.29) and the titratable acidity significantly
increased (0.97%โ 1.37%) during the specified period of 21 days. There was a significant increase in wheying
off of the set yoghurt samples at the end of storage period especially for the off road transported samples and it
reaches 5.78ml/400gm which could be attributed mainly to shaking and heat during transportation. The E.coli,
yeast and mold recorded no growth in all samples of set yoghurt under the specified storage conditions except in
the 21st day in samples collected from small groceries and long distance transported samples. It could be
concluded that storage and distribution conditions had significant effects on all set yoghurt properties at the end
of their storage period. The study recommended that processing , distribution and storage conditions stipulated
by Sudanese standard and metrology organization are to be strictly followed to allow the shelf life to be
extended far after the specified period of 10 days recommended by the same organization. It is also
recommended to conduct further studies on the issue and to disseminate the culture of preserving food products
at their optimal conditions of storage and distribution
Changes in physicochemical properties of instant KUNUN ZAKI FLOURS PRODUCED F...Gabriel Ken
ย
In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and
stored for 3 months.
The movement of molecules from one phase to another is called partitioning.
If two immiscible phases are placed adjacent to each other, the solute will distribute itself between two immiscible phases until equilibrium is attained; therefore no further transfer of solute occurs.
Similar to Fatty acid composition and physicochemical properties of castor ( ricinus communis l. ) seed obtained from malete, moro local government area, kwara state. nigeria.
A Review on the Frying Stability of Vegetable Oil Blendsijtsrd
ย
Deep fat frying is widely used in food industries because of its low cost, demand and nutritional value. For the production of oil, the demand of seed crop is growing rapidly. During deep frying some of the most important quality control parameters include the iodine value, peroxide value, moisture content, specific gravity and acid of blends have been monitored. The purpose of this review is to understand the changes caused in food as toxic compounds are developed in the oxidized oil by the deep fat frying process. During this process the temperature rises ranging from 170ยฐC to 200ยฐC. Susmita Bajpai | Rita Awasthi "A Review on the Frying Stability of Vegetable Oil Blends" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-4, August 2023, URL: https://www.ijtsrd.com/papers/ijtsrd59806.pdf Paper Url:https://www.ijtsrd.com/chemistry/food-science/59806/a-review-on-the-frying-stability-of-vegetable-oil-blends/susmita-bajpai
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Studies on the Paint Forming Properties of Avocado(Persea Americana) and Afri...IJERA Editor
ย
Avocado(Persea Americana) and African Pear (Dacryodes edulis) seed oils were investigated for their suitability as base materials for oil paint production. Soxhlet extraction of the oils from the powdered seeds using n-hexane gave 3.63% and 10.40% yields for Avocado and African Pear respectively. Proximate analysis and chemical characterization of the seed oils were carried out using standard procedures according to the American Oil Chemist Society (AOCS) and the American Society for Testing and Materials (ASTM). The fatty acid compositions of the oils were obtained by Gas Chromatography. It showed that oleic and stearic acids are the most abundant unsaturated and saturated fatty acids respectively in both oils. Marginal differences were observed in the iodine and peroxide values of the oils. Chemical characteristics of the oils gave iodine values of 38.35mqI2/g for Avocado oil and 32.26mqI2/g for African Pear oil, both results suggestive of non-drying oils. Similarly, peroxide values of 45meq/kg and 30meq/kg were obtained for the seed oils respectively. Some chemical properties and performance characteristics of the finished paints were determined. The drying time of the paints indicates poor drying properties. The results obtained showed that Avocado and African Pear seed oils do not have the potential for normal wall paintings but may find use in artistsโ paintings.
Oil and Fatty Acids Composition in Glasswort (Salicornia Fruticosa) SeedsIOSR Journals
ย
Abstract: glasswort (Salicornia fruticosa) is the most widely distributed species of the perennial genus of glasswort in Egypt and it shows great biotechnological potential as a salt-water irrigated crop. Oil analysis of Salicornia fruticosa seeds was carried out in the current study. Chloroform and methanol mixture (2:1 v:v) extraction yielded maximum oil content from seeds (28.59%). The physical and chemical characteristics of Salicornia fruticosa seed oil were also analyzed. The results were as follows: the iodine value 84.5 gI/100 g oil, acid value 1.84 mgKOH/g oil and saponification value 195.6 mgKOH/g oil. The unsaturated fatty acids accounted for 78.05%, in which oleic acid accounted for 56.58 %, linoleic acid accounted for 17.40 %,and linolenic acid accounted for 3.98 %. It showed that Salicornia fruticosa seed oil was a high quality health oil. Key Words: glasswort, fatty acids composition, oleic acid, oilseeds, Salicornia fruticosa.
Similar to Fatty acid composition and physicochemical properties of castor ( ricinus communis l. ) seed obtained from malete, moro local government area, kwara state. nigeria. (20)
Explore our most comprehensive guide on lookback analysis at SafePaaS, covering access governance and how it can transform modern ERP audits. Browse now!
Attending a job Interview for B1 and B2 Englsih learnersErika906060
ย
It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
ย
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
RMD24 | Retail media: hoe zet je dit in als je geen AH of Unilever bent? Heid...BBPMedia1
ย
Grote partijen zijn al een tijdje onderweg met retail media. Ondertussen worden in dit domein ook de kansen zichtbaar voor andere spelers in de markt. Maar met die kansen ontstaan ook vragen: Zelf retail media worden of erop adverteren? In welke fase van de funnel past het en hoe integreer je het in een mediaplan? Wat is nu precies het verschil met marketplaces en Programmatic ads? In dit half uur beslechten we de dilemma's en krijg je antwoorden op wanneer het voor jou tijd is om de volgende stap te zetten.
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Fatty acid composition and physicochemical properties of castor ( ricinus communis l. ) seed obtained from malete, moro local government area, kwara state. nigeria.
1. Chemistry and Materials Research
ISSN 2224- 3224 (Print) ISSN 2225- 0956 (Online)
Vol.3 No.12, 2013
www.iiste.org
Fatty Acid Composition and Physicochemical Properties of Castor
( Ricinus Communis L. ) Seed Obtained from Malete, Moro Local
Government Area, Kwara State. Nigeria.
Adebayo Tajudeen Bale 1 * , Rofiat Tosin Adebayo 2 , Damilola Tope Ogundele 3 , Victoria Tosin Bodunde 4
1-4 Department of Chemistry, Kwara State University, Malete. P.M.B. 1530 . Ilorin. Nigeria
* E-mail of the corresponding author : bayobale@yahoo.com
Abstract
The oil of the Ricinus communis L. seed was extracted by soxhlet method using N-hexane.The physicochemical
characteristics of the castor oil were evaluated. The results showed that the castor seeds contain a relatively high
percentage of total lipids content ; 47.8 % , iodine value ( 1.061 g/g ) , and saponification value ( 327.4 g/g ).
The seed oil moisture content , acid value , density and free fatty acid ( % FFA ) were 0.3 % , 14.42 mg/g , 880
g/cm3 and 7.21 % , respectively.
Keywords : Physicochemical properties ; Ricinus communis L ; Soxhlet method ; N-hexane ; Free fatty acid ;
saponification value
1.
Introduction
Castor plant ( Ricinus communis ) , a tropical plant belonging to the Euphorbiaceae family , is cultivated around
the world for its non-edible oil seed.
Castor is basically a tropical crop that can survive in arid conditions. Castor oil is obtained through pressing the
seeds followed by solvent extraction of the pressed cake. The uniqueness derived from this oil is the presence of
a hydroxyl fatty acid known as ricinoleic acid C18H34O3 ( Cis โ 12 โ hydroxyoctadeca โ 9 โ enoic acid ) , which
constitutes around 90 % of the total fatty acids of the oil. It is an 18-carbon hydroxylated fatty acid having one
double bond ( Jumat et al 2010 ).
Castor oil is also distinguished from other vegetable oils by its high specific gravity , thickness , and hydroxyl
value. Castor oil has a wide range of applications mostly industrial. It has got indispensable usage in many
industries like cosmetics , surface coatings , soaps and perfumes.
Castor oil and its derivatives are also used in lubricant formulations. It is an excellent fertilizer due to its high
nitrogen , phosphoric acid , potash contents and moisture retention capability.
The characteristics of castor oil from other countries such as Brazil , India , China have been studied.
The objective of this present work is to determine the physicochemical properties of crude Castor oil .
Figure 1. Chemical structure for Ricinoleic Acid ( C18H34O3 )
2.
Materials and Methods
MATERIALS
Fresh castor fruits were obtained from Malete , Moro Local Government Area , Kwara State Nigeria. The pulps
were removed from the fruit by hand to release the nuts. The de-pulped nuts were sun dried on the open floor for
14 days to remove water from the seeds and to ease the detachment of the seeds from the nuts.
11
2. Chemistry and Materials Research
ISSN 2224- 3224 (Print) ISSN 2225- 0956 (Online)
Vol.3 No.12, 2013
www.iiste.org
The castor beans were further dried in an oven at 60 0C for 7 h.
3. Oil Extraction
Oil extraction was carried out using Soxhlet extractor. About 80 g of milled castor bean was loaded into the
soxhlet apparatus set. The extraction was carried out at 68 0C ( boiling temperature of n-hexane ) for 9 h in a
water bath heater.
Supernatant solution was collected which was the mixture of the extracted oil and the n-hexane. The suspension
present in the solution was removed by filtration. After filtration , the n-hexane was distilled off in a rotary
evaporator at 265 rpm. The extracted seed oil was kept in a closed container and stored in a refrigerator for
subsequent physicochemical analysis.
4.
Chemical Analysis
The chemical properties such as iodine value (IV) , acid value (AV) , free fatty acid (FFA) and saponification
value (SV) were determined by titrimetric analysis. The moisture content was also determined.
5.
Physical Analysis
The physical properties such as density (ฯ) , specific gravity (SG) and percentage yield of the oil extracted were
determined.
Table 1. Characteristics of the Castor seed oil
Parameters
Value
Lipid content ( % )
47.8
Moisture content (%)
0.3
Iodine value ( I2g/100g )
1.061
Acid value ( mg/g )
14.42
% free fatty acid
7.21
Saponification value ( mg/g )
327.4
Density ( g/cm3 )
880
6.
Result and Discussion
PHYSICOCHEMICAL PROPERTIES
The percentage of crude lipids extracted from castor beans , their physical and chemical properties are shown in
Table 1. It shows that castor seeds contain a relatively high percentage of total lipids content ; 47.8 % which is in
the same range as reported by Jumat et al. (2010) ; 43.3 % and Gupta et al. (1951) ; (35.7% - 51.9%) for the
African castor oil.
Koutroubas et al. (1999) reported that oil content was affected by both locations and castor oil genotypes. The
seed oil content depends on the genotype but is also affected by the environmental conditions , cultural practices
and time of harvesting.
The acid value (14.42 mg/g) of the castor obtained by the present study is in the same range with the value
obtained by Ogunniyi (2006) ; (10 mg/g) , who discovered that solvent-extracted oil was high in acid value.
The oil shows quite a high saponification value (327.4 mg/g) , which was almost two times the values obtained
by Jumat et al. (2010) ; (182.9 mg/g) and Ogunniyi (2006) ; (177-182 mg/g). The difference in the saponification
value may be due to the quality of the oil and unfavourable environmental conditions.
The castor oil is a pale yellowish oil. At room temperature , it is a clear and highly viscous liquid. The high
viscosity of the oil is due to hydrogen bonding of its hydroxyl groups (Ogunniyi 2006).
7.
Conclusion
In this present work , the Lipid content , moisture content , acid value , saponification value and the free fatty
acid of the castor seed obtained from Malete , Moro Local Government Area , Kwara State. Nigeria have been
outlined.
The castor bean oil is very unique with its high Lipid content. This makes it an indispensable raw material in
most industries.
12
3. Chemistry and Materials Research
ISSN 2224- 3224 (Print) ISSN 2225- 0956 (Online)
Vol.3 No.12, 2013
www.iiste.org
References
Jumat , S., Dina , A.M.N., Nazrizawati , A.T., Mohd Firdaus , M.Y.,Noraishah , A. 2010. Fatty Acid
Composition and Physicochemical Properties of Malaysian Castor Bean Ricinus communis L. Seed Oil. Sains
malaysiana 39(5):761-764.
Gupta, S.S., Hilditch , T.P. & Riley , J.P. 1951. The Fatty Acids and Glycerides of Castor Oil. Journal of The
Science of Food and Agriculture 2(6): 245-251.
Koutroubas , S.D., Papakosta , D.K. & Doitsinis , A. 1999. Adaptation and yielding ability of castor plant
(Ricinus communis L.) genotypes in a Mediterranean climate. European Journal of Agronomy 11(3-4): 227-237.
Ogunniyi, D.S. 2006. Castor Oil: A vital industrial raw material. Bioresource Technology 97: 1086-1091.
13
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