Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry

Mukhametov, Almas; Mamayeva, Laura; Kazhymurat, Assemay; Akhlan, Togzhan; Yerbulekova, M. T.

doi:10.1016/j.fochx.2022.100386

Cited by 12 publications

(2 citation statements)

References 41 publications

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“…We have found that the interplay of factors such as water activity, salt content and pH significantly influences the shelf life of food products by modulating microbial flora growth, including potentially harmful microorganisms. These comprehensive findings align with previous studies, predominantly focusing on the individual assessment of these factors (Khorsandi et al ., 2019; Feki et al ., 2021; Mukhametov et al ., 2023).…”

Section: Discussionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages.

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Section: Discussionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Przy komponowaniu zbilansowanej diety należy jednak pamiętać, aby stosunek kwasów n-3 do n-6 mieścił się w zakresie od 1:5 do 1:10, gdyż zbyt duża ilość n-6 negatywnie wpływa na funkcjonowanie organizmu i może przyczynić się do powstawania wielu chorób [9,10,20]. Oleje roślinne stanowią mieszaninę różnych kwasów tłuszczowych, karotenoidów, fosfolipidów i naturalnych przeciwutleniaczy [24]. Oleje i tłuszcze roślinne odgrywają więc istotną rolę w diecie, przyczyniając się do właściwego funkcjonowania organizmu, dostarczając energii, NNKT, witaminy (A, D, E i K) oraz inne związki bioaktywne [10,20].…”

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Analiza Właściwości Fizykochemicznych I Charakterystyka Spektrofotometryczna Wybranych Olejów Roślinnych

KAMIŃSKA,

NEUNERT,

JARZĘBSKI

2024

zntj

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Introduction. Vegetable oils are a known source of mono- and polyunsaturated fatty acids (MUFA and PUFA). The growing demand for vegetable oils, rich in unsaturated fatty acids, increases the use of new oil plants to obtain them. In this study, the physicochemical properties (density, pH, refractive index, dynamic viscosity, contact angle, surface tension, color) were examined, a spectroscopic analysis was carried out and antioxidant properties were determined. In order to determine the indicated parameters, simple and easily accessible analytical methods were used, which provide key information about the prop erties of oils and serve as indicators for assessing their quality. Six commercially available oils were se lected for the study: evening primrose seeds (Oenothera paradoxa), milk thistle seeds (Silybum maria num), pumpkin seeds (Cucurbita oleo), linseed (Linum usitaissimum L.), winter camelina seeds (Camelina silvestris) and black cumin seeds (Nigella sativa). Results and conclusions. The conducted research provided significant insights into the relationship between the determined parameters of vegetable oils. The positive correlation between density and refrac tive index also highlights the influence of fatty acid composition on these properties. The observed diversi ty of colors of the oils tested highlights the unique composition of dyes characteristic of each oil. It was found that the pH of vegetable oils is a key indicator reflecting the level of acidity in the oil. The correla tion between contact angle and surface tension revealed complex surface interactions.

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Spectroscopic and chemometric analysis and oil stability index characterization of thermo‐oxidized edible vegetable oils

Bazachi,

Astrath,

Savi

et al. 2024

Euro J Lipid Sci & Tech

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Edible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process.Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index.

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Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry

Cited by 12 publications

References 41 publications

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Analiza Właściwości Fizykochemicznych I Charakterystyka Spektrofotometryczna Wybranych Olejów Roślinnych

Spectroscopic and chemometric analysis and oil stability index characterization of thermo‐oxidized edible vegetable oils

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