This study investigated the effect of ethanolic sesame cake extract on oxidative stabilization of olein based butter. Fractionation of cream was performed by the dry fractionation technique at 10 °C, ethanolic sesame cake extract (SCE) was incorporated into olein butter at three different concentrations; 50, 100, 150 ppm (T1, T2, T3) and compared with a control. The total phenolic content of SCE was 1.72 (mg gallic acid equivalent g−1 dry weight). The HPLC characterization of ethanolic sesame cake revealed the presence of antioxidant substances viz. sesamol, sesamin and sesamolin in higher extents. The DPPH free radical scavenging activity of SCE was 83 % as compared to 64 and 75 % in BHA and BHT. Fractionation of milk fat at 10 °C significantly (p < 0.05) influenced the fatty acid profile of olein and stearin fractions from the parent milk fat. Concentration of oleic acid and linoleic acid in olein fraction was 29.62 and 33.46 % greater than the parent milk fat. The loss of C18:1 in 90 days stored control and T3 was 24.37 and 3.58 %, respectively, 58 % C18:2 was broken down into oxidation products over 8.55 % loss in T3. The peroxide value of control, T1, T2, BHT and T3 in the Schaal oven test was 8.59, 8.12, 5.34, 4.52 and 2.49 (mequiv O2/kg). The peroxide value and anisidine value of 3 months stored control and T3 were 1.21, 0.42 (mequiv O2/kg) and 27.25, 13.25, respectively. The concentration of conjugated dienes in T3 was substantially less than the control. The induction period of T3 was considerably higher than BHT with no difference in sensory characteristics (p > 0.05). Ethanolic SCE can be used for the long‐term preservation of olein butter, with acceptable sensory characteristics.

This study aimed to investigate the suitability of Moringa oleifera oil and palm olein blends as vanaspati substitutes on the basis of physico-chemical and sensory characteristics. Blends were prepared either by blending Moringa oleifera oil or palm olein at 25:75, 50:50, 75:25, and 100 ratios, transesterified by Rhizopus miehei, compared with market vanaspati, designated as T 1 , T 2 , T 3 , T 4 and T 5 , respectively. The blends were filled in 3-layer polyethylene pouch packs, stored at ambient temperature, sampled at every at 0, 90 and 180-days for the assessment of storage stability. The melting point and iodine value of T 2 and control were 36.8, 37.2°C and 62.2, 51.8, with no effect on free fatty acids content, peroxide, anisidine values and color of the deodorized stuffs. C18:1 content of T 2 was 59.7 % with no trans fatty acids. Trans fatty acid content of the market vanaspati was 22.9 %. The addition of Moringa oleifera oil improved the induction period of the blends strongly inhibited the formation of primary and secondary oxidation products. The overall acceptability score of French fries prepared in T 2 was 81 % of the total score (9). Blend containing 50 % palm olein and 50 % Moringa oleifera oil can be used in the formulation of a functional shelf stable fat that can be used as a vanaspati substitute.

Resumo Nossos primeiros estudos indicaram que a produção de soja, em larga escala, nas áreas férteis nas várzeas do Amazonas, é possível desde que se resolvam os problemas de secagem e armazenagem durante os períodos de chuva ou muito úmidos. De 15 variedades testadas neste experimento, 5 produziram mais de 2.000 kg por hectare. Júpiter produziu a maior quantidade de sementes, isto é 4.588 kg por hectare, seguida pela Williams, Hardee, Pelicano Melhorado e Semmes com, respectivamente, 2 628, 2.610, 2.114, 2.053 kg de produção por hectare. Júpiter floresceu em 37 dias,, maturou em 116 dias, teve porte ereto, excelente nodulação e qualidade de sementes. Suas sementes contiveram 43,6% de proteinna e 25,3% de óleo. Júpiter mostrou também uma grande resistência às doenças, sob as condições mais desfavoráveis, de excesso de chuva e umidade; suas sementes também mantiveram boa qualidade. Pelicano Melhorado também exibiu características semelhantes.

Resumo Este experimento indicou que a maioria dos cultivares de feijão-da-praia (Vigna unguiculata), introduzidos da Nigéria na Amazônia, teve alto rendimento, sob condições experimentais, ao serem comparados com uma das melhores variedades locais de Manaus. Os dois cultivares mais produtivos foram TVu 1630 e TVu 2616, com 853 e 847 kg de sementes secas por hectare, respectivamente. A principal causa da produtividade relativamente baixa deste experimento foi a demora em plantar associada à alta pluviosidade durante o período de crescimento e a alta incidência de doenças. O plantio de feijão-da-praia deve ser feito bem cedo, nas várzeas amazônicas." para obter-se uma produtividade satisfatória. TVu 2616 e TVu 1630 requereram, respectivamente, 43.5 e 43.8 dias até ter 50% das plantas com vagens maduras. Apesar da alta produtividade, estas duas variedades mostraram-se altamente susceptíveis à pior doença da várzea — o Vírus do Mosaico do Feljão--da-Praia (CMV). Sob condições de campo só a linhagem TVx 1836P-66E mostrou-se livre dos sintomas deste vírus. Há necessidade de segregantes que permitam reunir numa mesma variedade as características de resistência ao vírus com alta qualidade e produtividade.

In this study, long term preservation of butter oil was achieved through ethanolic extract of date palm fruit (Phoenix dactylifera L.). Butter oil was supplemented with date palm fruit extract (DPFE) at three different concentrations i.e. 250, 500 and 750 ppm (T1, T2 and T3) and compared with a control. Total phenolic content, DPPH free radical scavenging activity and inhibition of linoleic acid peroxidation of the DPFE was 5.19 GAE, 74.2 and 81%, respectively. IC50 value of date extract for the inhibition of DPPH and linoleic acid peroxidation was 2.45 and 0.82 mg/mL, respectively. The loss of oleic acid and linoleic acid in control after six months of storage was 16 and 52% as compared to T3 which was 4% and 14%. T3 yielded the lowest concentration of primary and secondary oxidation products with no effect on sensory attributes. DPFE can be used to enhance the shelf life of  butter oil at ambient temperature.