Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method

Osawa, Cibele Cristina; Gonçalves, Lireny Aparecida Guaraldo; Ragazzi, Sidnei

doi:10.1016/j.jfca.2007.02.002

Cited by 54 publications

(33 citation statements)

References 3 publications

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“…It is desirable to keep the moisture content low as it will increase the shelf life by preventing oxidation and rancidity processes (Mansor et al, 2012). The high moisture content will assist in hydrolysis process (Osawa et al, 2007). M. myristica seed oil has the highest moisture content whilst the vegetable oil has the least.…”

Section: Resultsmentioning

confidence: 99%

Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils

Oti-Boakye¹,

Acheampong²,

Ohene³

et al. 2018

Afr. J. Food Sci.

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The demand for oils has increased in recent times as a result of industrial and nutritional processes. There is therefore the need to search for oils from different types of seeds. As part of an on-going work to search for alternate sources of oils, seed oils from Monodora myristica and Parkia biglobosa were extracted, analysed and some of their physicochemical properties were compared with those of vegetable and palm oils. The results show that seed oils of M. myristcia and P. biglobosa have some physicochemical properties comparable with those of the commercial oils and hence have great nutritional and industrial potentials. It is therefore recommended that more studies be undertaken for this abundant source of natural nutritious oil.

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Section: Resultsmentioning

confidence: 99%

Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils

Oti-Boakye¹,

Acheampong²,

Ohene³

et al. 2018

Afr. J. Food Sci.

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show abstract

“…The processing of other edible oils includes neutralization that reduces the content of fatty acids. Many specific methods have been developed for their determination (Osawa, Gonçalves, & Ragazzi, 2007), even though, in most of them, this determination concerns all acids jointly and not each fatty acid individually. In these oils, acids from two to eighteen carbon atoms have been detected.…”

Section: Acidsmentioning

confidence: 99%

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

et al. 2017

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“…FFA is formed in the process of oil hydrolysis to become acid. Accelerated by light and heat, FFA formed in CPO decreases the smoking point (Bobbio and Bobbio, 2001) and is responsible for undesirable flavours and aroma (Osawa et al, 2007).…”

Section: Oil Content (%)mentioning

confidence: 99%

Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

Makky

Soni

Salokhe

2014

International Agrophysics

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A b s t r a c t. In this research a non-destructive, rapid and cost effective examination machine for the estimation of the ripeness fraction, oil content and free fatty acid level in oil palm fresh fruits bunch was developed. The automatic machine-vision based inspection system provided consistency, rapid estimation and acceptable accuracy results in non-destructive manner. Fresh fruits bunch samples from Tenera cultivar (7 to 20 years trees) were taken from Cimulang plantation, Bogor, Indonesia. Two statistical analysis methods were used: a forward stepwise multiple linear regression analysis and a multilayer-perceptron artificial neural network analysis. The best prediction of ripeness and oil content models were obtained using the latter method, while the best free fatty acid prediction model was developed by the first method. The models were then employed in the machine-vision inspection systems of the machine. The system best prediction accuracy of ripeness, oil content and free fatty acid models was 93.5, 96.41, and 89.32%, with standard error of prediction being 0.065, 0.044 and 0.068, respectively. The system was tested through a series of field tests, and successfully examined more than 12 t of fruits bunch per hour, without causing damage.K e y w o r d s: oil palm, fresh fruits bunch, automatic quality inspection, machine vision, non-destructive evaluation

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Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method

Cited by 54 publications

References 3 publications

Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils

Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

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