Determination of fatty acid composition and antioxidant activity in vegetable oils

Kazlauskienė, Daiva; Kasparavičienė, Giedrė; Nenortienė, Palma; Marksa, Mindaugas; Jukilaitytė, Julija; Velžienė, Saulė; Ževžikovas, Andrejus

doi:10.6001/chemija.v32i1.4397

Cited by 8 publications

(6 citation statements)

References 20 publications

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“…This fatty acid composition is similar to that of RSO as reported by Kazlauskienė et al (2021) and Uluata and Özdemir (2011) . Linoleic acid and linolenic acid have been reported to reduce the incidence of cancer and cardiovascular diseases ( Parker et al., 2006 ).…”

Section: Resultssupporting

confidence: 89%

Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil

Jang,

Kim,

Park

et al. 2024

Food Sci Anim Resour

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This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO—0.4%, 0.8%, 1.6%, and 2.4%—and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.

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Section: Resultssupporting

confidence: 89%

Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil

Jang,

Kim,

Park

et al. 2024

Food Sci Anim Resour

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“…In Poland, grapevine is of little economic importance; nevertheless, the grapes and the wines produced here are of very good quality [KAPŁAN, NAJDA 2014;LISEK 2004;2008;2009;2011;DOBROWOLSKA-IWANEK 2016]. In the 2020/2021 marketing year, producers registered with the National Support Centre for Agriculture (Pol.…”

Section: Discussionmentioning

confidence: 99%

Journal of Water and Land Development

Klimek,

Wrzesińska-Jedrusiak,

Kapłan

et al. 2022

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Biogas plants are one of the most stable sources of renewable energy. Currently, there is a noticeable increase in the amount of post-production residues from agricultural production and agri-food processing (fruit and vegetable processing, fermentation, beet pulp, or lignocellulosic waste), which, can be used for biogas production after appropriate pretreatment. The aim of this study was to examine the possibility of using the biomass produced during the cultivation of grapes on a selected farm as a substrate for a biogas plant, taking into account the production process. The research was carried out in 2018-2020 in a vineyard located in the Sandomierz Upland in the south-eastern part of Poland. Own rooted vines were grown as a single continuous string with a trunk height of 40 cm and a length of one fixed arm approx. 0.9 m, on which six pivots were left every year after applying a short cut, from which 12-16 fruit shoots were derived, the so-called grapevines. Leaves were collected at random from three locations on the fruiting shoot, a total of 30 leaves in each replicate. Each sample consisted of 1/3 of the leaves collected at the bottom, 1/3 in the middle, and 1/3 at the top of the canopy. Leaf area was estimated with a model 3100 area meter on a sample of 30 leaves from each replicate. Both the quantity and quality of the obtained material as a substrate for methane fermentation were evaluated. Biogas yield tests in optimal conditions for mesophilic bacteria were conducted on three substrate samples referred to as 'Regent', 'Seyval Blanc', and 'Solaris'. The yields of the tested material ranged from 51.0 to 59.0 Nm 3 biogas per Mg of biomass.

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“…Hexane extract from dried noodle samples was converted into methyl esters through the derivatization step with alkylation reagent -boron trifluoride methanol (BF3-methanol). The capillary column was used as the stationary phase, while Helium was used as the carrier gas [20].…”

Section: Vitamin a And Dmentioning

confidence: 99%

The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

Sadek

Hamidah

Murwani

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum (Sorghum bicolor L. Moench) and moringa (Moringa oleifera) could be utilized to develop an innovative and functional food product, especially for stunting prevention, due to their nutritional content. In this study, those commodities were incorporated into tapioca noodle formulation, with the ratio of sorghum and tapioca flours was 20:80 and 5% moringa leaf flour. This formula resulted in 4.12% protein, 1.15% fat, 81.75% carbohydrate, and 5.88% dietary fiber and provided 353.77 kcal energy per 100g product. This made our product could be considered low-fat and a source of dietary fiber. Magnesium (42.89 mg/ 100 g), phosphorus (68.18 mg/100 g), zinc (0.58 mg/100 g), and iron (4.21 mg/100 g) were minerals presented in the product, while no vitamin A and D were detected. The complete essential amino acids were also found in this product, with 5.5; 26.4; and 32.7 mg/100 g of omega-3, -6, and -9 fatty acids, respectively. This result indicated the potency of health-promoting effects in stunted children. However, future research should emphasize increasing the protein content of sorghum-moringa substituted tapioca noodles.

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Determination of fatty acid composition and antioxidant activity in vegetable oils

Cited by 8 publications

References 20 publications

Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil

Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil

Journal of Water and Land Development

The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

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