Determination of oil color by image analysis

Sun, Fei; Zhao, Dan; Zhou, Zhiping

doi:10.1007/s11746-001-0337-5

Cited by 23 publications

(9 citation statements)

References 5 publications

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“…Color: Color is a very important feature that indicates product composition, purity and degree of deterioration, that's why it can be useful to verify oil degradation, stability, in addition to its suitability for a specific usage (Rossi, 2001). The color of the melted oil sample was determined by comparative analysis using yellow and red Lovibond glasses of documented characteristics (Fengxia, 2001). The color of palm oil is generated by the existence of vastly colored materials and carotene that got extracted from the seed (O'Brien, 2009).…”

Section: Figure1 Palm Fatty Acid Distillate At Room Temperature 2 mentioning

confidence: 99%

Physical Characteristics of Palm Fatty Acid Distillate

Jumaah¹,

Yusoff²,

Salimon³

et al. 2019

JCHPS

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Palm fatty acid distillate (PFAD) is a widely used product due to its low cost being a by-product of (edible) palm oil manufacturing process. In this paper, the physical properties of palm fatty acid distilled (PFAD) produced in Malaysia will be discussed. The major physical properties obtained during this study are; the specific gravity at 28°C, moisture content, viscosity at 40°C, colour at 28°C, Pour point, Flash point and Oxidative stability values were 0.87±0.1g/ml, 0.63±0.1%, 96.35±0.1 cSt, 2R-20Y, 35±1ºC, 135±1ºC and 178±1ºC, respectively. A rather significant outcome is the great benefit of using PFAD for bio lubricant, which offers many positive characteristics, such us; it increases the viscosity, viscosity index, flash point and oxidative stability. Therefore PFAD has a good potential for biodiesel and bio lubricant industries.

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Section: Figure1 Palm Fatty Acid Distillate At Room Temperature 2 mentioning

confidence: 99%

Physical Characteristics of Palm Fatty Acid Distillate

Jumaah¹,

Yusoff²,

Salimon³

et al. 2019

JCHPS

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“…Primarily owing to naturally occurring polyphenolic pigments, gossypol, chlorophyll, and carotenoids, each oil has its own characteristic color. Peanut oil of the first grade for cooking should not exceed 2 Lovibond red with fixed Lovibond yellow 20 according to Chinese National Standard, and peanut oil of the first grade for salad use should be no more than 1.5 Lovibond red with fixed yellow 15 [53].…”

Section: Pigmentsmentioning

confidence: 99%

Peanut oil: Compositional data

Carrín

Carelli

2010

Euro J Lipid Sci & Tech

112

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The major fatty acids of peanut oil acylglycerols are palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids, and only a trace amount of linolenic fatty acid (C18:3) is present. Thus they have a very convenient oxidative stability and have been considered premium cooking and frying oils. This paper provides information about compositional data of peanut oil taking into account major (triacylglycerols and their fatty acids) and minor (free fatty acids, diacylglycerols, phospholipids, sterols, tocopherols, tocotrienols, triterpenic and aliphatic alcohols, waxes, pigments, phenolic compounds, volatiles, and metals) compounds. Moreover, the influence of genotype, seed maturity, climatic conditions, and growth location on peanut oil chemical composition is considered in the present report. In addition, peanut oils from wild species found in South America as well as from peanut lines developed through conventional breeding are also compared.

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“…Ostrich oil was placed in a cuvette and its absorbance recorded at 425nm.This method was used to determine the percentage of yellow color reduction in the purified oil compared to its crude [25]. Three samples of both the purified and crude samples were analysed.…”

Section: Analysis Of Ostrich Oilmentioning

confidence: 99%

Refining Ostrich Oil and its Stabilization with Curcumin

Palanisamy¹

2015

JNHFE

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Ostrich Oil is particularly known for its cosmetic and therapeutic use. Being rich in polyunsaturated fatty acids, it is prone to oxidation causing undesirable changes in peroxide value, color, flavour and odor, which deteriorates its nutritional value. The objective of the study is to establish an efficient separation method to refine ostrich oil and stabilize it with curcumin or the extract of Curcuma longa. The reduction in peroxide value, color intensity, moisture content and odor were used as indicators of the purity of the oil. The modified refining process developed saw a reduction of 75% free fatty acid, 90% peroxide value, 54% moisture content, 60% in color intensity and odor. Curcumin, a natural antioxidant, prevented lipid peroxidation by 56% while vitamin E by only 8%, when tested at the same concentration (0.04%). Curcumin proved to be an effective stabilizer in a 6-month accelerated stability test. This study presents a method to refine ostrich oil efficiently and the ability of a natural antioxidant, curcumin, to stabilize the refined ostrich oil.This simple and straight forward method to refine and stabilize the oil can be adapted to be used for any ratite oils. The use of a natural alternative, curcumin as the anti-oxidant is not only safe but provides further added health benefits.

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Determination of oil color by image analysis

Cited by 23 publications

References 5 publications

Physical Characteristics of Palm Fatty Acid Distillate

Physical Characteristics of Palm Fatty Acid Distillate

Peanut oil: Compositional data

Refining Ostrich Oil and its Stabilization with Curcumin

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