Extraction, Physicochemical and Phytochemical Characterization of Oil from Sesame Seed

Olaleye, O. O.; Kukwa, Rose Erdoo; Eke, M. O.; Aondo, T. O.

doi:10.9734/afsj/2018/40444

Cited by 11 publications

(12 citation statements)

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“…Idun-Acquah and his coworkers investigated that the mean specific gravity of the frying oil decreased from 0.899 to 0.887 upon heating at 180 °C during the frying of food [ 39 ]. The initial values for the specific gravity of MCCOs are in agreement with the results of [ 40 , 41 ] who reported the specific gravity of canola oils is 0.920, and [ 42 ] noticed, that the 0.918 specific gravity for groundnut and 0.939 for neem seed was safe to use.…”

Section: Resultssupporting

confidence: 90%

Heating effect on quality characteristics of mixed canola cooking oils

et al. 2022

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Background The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties. Results A major change was observed in the FAs composition of various MCCOs as coded K-1 to K-5. MCCOs were found rich in unsaturated 9-octadecanoic acid (oleic acid C18:1) and 9, 12-octadecadienoic acid (linoleic acid C18:2) along saturated octadecanoic acid (stearic acid C18:0). Results reveals that canola oil samples are mixed in the range of 4–30% with other vegetable oils and animal fats. The quality of canola cooking oils further reduced after heating to 100 °C, 200 °C and 350 °C, respectively. Quality parameters of MCCOs were significantly altered after heating and found as color (510–520 nm to 570–600 nm), mass 220–237 g to 210–225 g, volume 250 mL to 239 mL, pH (6.76–6.89), specific gravity (0.87–0.92), refractive index (1.471–1.475), saponification value (SV) (0.7–2.5), un-saponifiable matter (2.4–9.8%) and acid value (AV) (1.20–5.0 mg KOH). Conclusion Heating of oils at elevated temperature have shown a significant effect on pH, specific gravity and un-saponifiable matter (p-value < 0.05). Large changes in the physicochemical parameters and FAs composition help to develop a conclusion that cooking at high temperatures affects the quality of mixed canola cooking oils.

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Section: Resultssupporting

confidence: 90%

Heating effect on quality characteristics of mixed canola cooking oils

et al. 2022

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“…The iodine value is a vital characteristic of oil as it indicates the proportion of unsaturated fatty acid present. The higher the iodine number, the more C=C bond is present in the oil [29]. It has been reported that oil with low iodine value improves the stability and good yield of the liquid oil [30].…”

Section: Resultsmentioning

confidence: 99%

Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

et al. 2021

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Abstract. In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes. Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

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“…L-(+)-Ascorbic acid 2, 6dihexadecanoate which is a vitamin known for its antioxidant, cardio protective, cancer preventive and anti-infertility properties 24,28 were identified in F. auriculata fruit methanol extract and was also reported to be present in Bryonopsis laciniosa fruit extract 28 . 9, 12-Octadecadienoyl chloride, (z,z)-or Linoleic acid has various biological properties like anti-inflammatory, anticancer, anti-eczemic, anticoronary, insectifugal, and nematicidal 25 . Geranylgeraniol is a diterpenoid responsible for various bioactive properties such as antimicrobial and anticancerous 26 .…”

Section: Discussionmentioning

confidence: 99%

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2021

IJPSR

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The fruits of the plant Ficus racemosa and Ficus auriculata are consumed as a wild edible fruit and have also been used extensively in traditional medicine to treat various illnesses ranging from diarrhea, dysentery, jaundice to diabetes, piles, asthma, and urinary diseases. Gas Chromatography-Mass Spectrometry (GC-MS) analysis of methanol extract of the fruits was carried out to identify the possible bioactive compounds. The major constituents identified in F. racemosa were 9, 12, 15-octadecatrienoic acid (z,z,z)-(14.323%); (z)6,(z)9-pentadecadien-1-ol (10.190%); Resorcinol (5.613%); n-hexadecanoic acid (2.965%) and Chloroacetic acid, dodec-9-ynyl ester (0.659%). The compounds like 9,12,15-Octadecatrienoic acid, (Z,Z,Z)-(58.216%); L-(+)-Ascorbic acid 2,6-dihexadecanoate (5.459%); Geranylgeraniol (0.432%); 9,12-Octadecadienoyl chloride, (Z,Z)-(0.151%) and 2H-5a-dimethyl-(0.132%) were identified in F. auriculata. The Fourier-Transform Infrared Spectroscopy (FT-IR) analysis indicated the presence of N-H, O-H, C=C, C=O, C-H, C-O, S=O, C-N, and N-O functional groups. The results confirm the presence of bioactive components, which are known to exhibit medicinal value as well as pharmacological activities.

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Extraction, Physicochemical and Phytochemical Characterization of Oil from Sesame Seed

Cited by 11 publications

References 0 publications

Heating effect on quality characteristics of mixed canola cooking oils

Heating effect on quality characteristics of mixed canola cooking oils

Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

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