Biochemical Study of Some Oil Seeds (Brassica, Sesame and Linseed)

Biswas, Tanmay; Sana, Niranjan Kumar; Badal, Rezaul Karim; Huque, ME

doi:10.3923/pjbs.2001.1002.1005

Cited by 16 publications

(3 citation statements)

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“…These resultsaresimilar to that reported for Bangladesh sesame (1.475%) [40] and falls within the recommended codex of 1.465 and 1.469 for sesame oil [41]. The refractive value of sesame oil, present in this study, is very similar to those reported for olive oil (1.465 -1.466), sunflower oil (1.465 -1.472), cottonseed oil (1.474), soybean oil (1.472), brassica oil (1.470) and linseed oil (1.478) [40].…”

Section: Effect Of Gamma Irradiation and Storage Period On Refractive Index Of Sesame Oilsupporting

confidence: 83%

“…The results of saponification value (SV) of sesame oil extracted from irradiated and non-irradiated seeds are as shown in table 1, as a function of storage time. The SV of oil extracted from non-irradiated control samples of sesame seeds is 186.27 mg KOH g -1 oil, which was lower than 196.00 mg KOH g -1 oil that reported by Biswas et al [40] for sesame oil, and falls within the recommended codex Alimentarius for edible sesame oil (186-195 mg KOH g -1 oil) [41]. Also, SV of sesame oil presented in this study was lower than those range reported for varieties of melon oil (225 mg KOH g -1 ), coconut oil (200-250 mg KOH g -1 ), butter fat (220-241 mg KOH g -1 ), cotton seed oil (190-200 mg KOH g -1 ) and soybean oil (190-194 mg KOH g -1 ) [37].…”

Section: Effect Of Gamma Irradiation and Storage Period On Saponification Value Of Sesame Oilcontrasting

confidence: 62%

“…The refractive index (RI) of sesame oils extracted from non-irradiated control samples of seed at 25 °C was 1.471 (Table 1), showed that it is not as thick as most drying oil whose refractive index fell between 1.475 and 1.485 [37]. These resultsaresimilar to that reported for Bangladesh sesame (1.475%) [40] and falls within the recommended codex of 1.465 and 1.469 for sesame oil [41]. The refractive value of sesame oil, present in this study, is very similar to those reported for olive oil (1.465 -1.466), sunflower oil (1.465 -1.472), cottonseed oil (1.474), soybean oil (1.472), brassica oil (1.470) and linseed oil (1.478) [40].…”

Section: Effect Of Gamma Irradiation and Storage Period On Refractive Index Of Sesame Oilsupporting

confidence: 55%

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Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Al-Bachir¹,

Othman²

2019

J Food Chem Nanotechnol

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The present study has been conducted to evaluate the characterization of the oil extracted from local cultivated sesame seeds that produced under Syrian conditions, and to explore the effect of gamma irradiation (3, 6 and 9 kGy) and storage period (6 and 12 months) on some quality characteristics of sesame seed oil. The physico-chemical properties of oil extracted from non-irradiated samples of sesame seeds were: acid value (AV) (2.79 mg KOH g -1 oil), peroxide value (PV) (1.69 meq O 2 kg -1 oil), Thiobarbituric acid (TBA) (0.022 mg MDA kg -1 oil), iodine value (IV) (98.36 g I 2 100 g -1 oil), saponification value (SV) (186.27 mg KOH g -1 oil), refractive index (RI) (1.471) and color values (L* = 90.14, a* = 50.76, b* = 30.47 and ∆E = 68.23). The results demonstrated that the AV, PV, TBA, IV, SN, RI and color values were significantly (p<0.05) altered upon irradiation and storage. Gamma irradiation and storage time increased AV, PV, TBA, IV, SN, and RI. However, all tested markers of oil that extracted from irradiated and un-irradiated seeds field within the limited value recommended by Codex Alimentarius Commission.

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Section: Effect Of Gamma Irradiation and Storage Period On Refractive Index Of Sesame Oilsupporting

confidence: 83%

Section: Effect Of Gamma Irradiation and Storage Period On Saponification Value Of Sesame Oilcontrasting

confidence: 62%

Section: Effect Of Gamma Irradiation and Storage Period On Refractive Index Of Sesame Oilsupporting

confidence: 55%

See 1 more Smart Citation

Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Al-Bachir¹,

Othman²

2019

J Food Chem Nanotechnol

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Isolation of a Series of Fatty Acid Components of Ongokea gore Seed (Isano) Oil and their Detailed Structural Analysis

Ntumba

Collard

Taba

et al. 2014

Lipids

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The total oil production capacity of isano oil is estimated at about 10,000 tons annually. Previous studies of this oil revealed that it is rich in fatty acids including a conjugated diyne moiety. This makes isano oil an excellent candidate for sustainable applications development. However, only a few of its fatty acids have been isolated and identified so far. In this study, we have reinvestigated this oil by characterizing its physicochemical properties and isolating several of its fatty acids as ethyl esters for their detailed structural analysis and identification. Six ethyl esters of fatty acids constituting isanic oil were isolated by flash column chromatography and semipreparative HPLC. The detailed structural analysis of these fatty acid esters by infrared, high resolution, mass spectroscopy, and nuclear magnetic resonance (1-D and 2-D) allowed determining unequivocally their chemical structure. The main fatty acid component of the oil (35.7 %) was identified as isanic acid. Four minor acids were found to possess also two conjugated triple bonds, while the sixth fatty acid does not contain carbon-carbon triple bonds nor double bonds but possessed a cis epoxide function. Results obtained in this study are currently being used to explore potential applications of isano oil.

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Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation

Difo¹,

Onyike

Ameh

et al. 2014

J Food Sci Technol

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This study was conducted to investigate the effect of open and controlled fermentation on the proximate composition, mineral elements, antinutritional factors and flatulence-causing oligosaccharides in Vigna racemosa. The open fermentation was carried out using the microorganisms present in the atmosphere while the controlled fermentation was carried out using Aspergillus niger as a starter. The proximate composition of the Vigna racemosa, some anti-nutrients and the mineral elements were analyzed using standard procedures. The protein content was increased by 12.41 ± 1.73 % during open fermentation while it decreased by 29.42 ± 0.1 % during controlled fermentation. The lipids, carbohydrates, crude fibre and ash content were all reduced in both types of fermentation except the moisture content which increased in controlled fermentation. Apart from calcium, the other elements (Fe, Na, Mg, Zn, and K) suffered reduction in both types of fermentation. The phytate, tannin, alkaloids, hydrogen cyanide, lectins, trypsin inhibitors and oxalate content all had drastic reductions in both types of fermentation. Open and controlled fermentation reduced the levels of both raffinose and stachyose. The percentages of reduction due to controlled fermentation were higher than those of open fermentation in the antinutrients studied. Fermentation is an efficient method for detoxifying the antinutrients in the Vigna racemosa studied in this work.

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Biochemical Study of Some Oil Seeds (Brassica, Sesame and Linseed)

Cited by 16 publications

References 1 publication

Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Isolation of a Series of Fatty Acid Components of Ongokea gore Seed (Isano) Oil and their Detailed Structural Analysis

Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation

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