Influence of adding of laurel essential oil extracts on salad dressings properties

Introduction. This paper provides the complete profile of physicochemical properties and fatty acid composition of local castor varieties from Sindh, Pakistan. Initially, physical characteristics of seeds were studied followed by detailed examination of oil. Materials and methods. Oil was extracted through Soxhlet extraction method followed by physico-chemical examination of necessary parameters (iodine value, peroxide value, saponification value, viscosity and moisture). For qualitative analysis of castor oil GCMS and FTIR instruments were used. Results and discussions. Oil content was observed in the range of 44-48%. Moisture and ash content of castor seeds were found to be 4.22-5.16% and 5.66-6.49%, respectively. Compositional analysis by GCMS has shown ricinoleic acid (88.5-93.1%) as a prominent fatty acid in all local varieties. Other fatty acids present were palmitic (0.4-0.8%), stearic (0.8-1.0%), linoleic (2.8-3.3%), and ecosenoic (0.2-1.5%). Free fatty acid value of all castor oil varieties was found to be in the range of 0.16-0.53%. Other quality parameters such as IV, PV and SV of different castor oil varieties were determined in the range of 79.16-90.03 gI2/100g, 1.62-1.89 meq/Kg, and 188.12-204.76 mgKOH/g, respectively. The FTIR spectra of castor seed oil varieties were nearly similar. On careful examination of the intensity values of each functional group present in the oil showed some variations in castor seed varieties. Conclusion. Indigenous local varieties of castor with sufficient oil content (> 40%) were explored and examined for some important parameters. FTIR band intensities of some functional groups highly correlated with important parameters of castor oil.

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“…Ash content was determined by AOCS (method Ba 5a-49) [14]. Moisture content measurement was done by drying up to constant weight at 105 °C [15].…”

Section: Physicochemical Analysis Of Seed and Oil Seed Characteristicmentioning

confidence: 99%

Physicochemical composition and FTIR characterization of castor seed oil

Panhwar¹,

Mahesar²,

Kandhro³

et al. 2019

Ukr. food j.

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“…It has been reported that nanomats containing nisin and curcumin were able to delay the sensory deterioration in fish samples stored at 4 °C . It has also been stated that sensory acceptability in the salad dressings with extracts from humid laurel leaves was defined as higher as compared to the control stored at 10 °C . In addition, the leaves are defined as characteristically fragrant once crushed yet taste bitter and aromatic as stated by Bagchi and Srivastava .…”

Section: Resultsmentioning

confidence: 99%

“…44 It has also been stated that sensory acceptability in the salad dressings with extracts from humid laurel leaves was defined as higher as compared to the control stored at 10 °C. 55 In addition, the leaves are defined as characteristically fragrant once crushed yet taste bitter and aromatic as stated by Bagchi and Srivastava. 56 In the present study, especially the odor parameter in the cooked fish samples coated with LZn was significantly high (p < 0.05).…”

Section: Color Stabilitymentioning

confidence: 99%

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Ceylan,

Meral,

Alav

et al. 2024

ACS Omega

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In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.

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