Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Du-nal Seed Oil of Nigerian Origin

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI:10.18502/jfqhc.10.1.11987

A. Agiriga, M. Iwe, S. Uzochukwu, O. Olaoye

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引用次数: 0

Abstract

Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties, frying, and oxidative stability with those of commercial refined palm oil. Methods: Oil was extracted from Monodora myristica seeds using a soxhlet fat extractor and the percentage oil yield was determined. The physicochemical, oxidative, and frying stabilities of the extracted M. myristica Seed Oil (MMSO) were evaluated based on the standard procedure of the Association of Official Agricultural Chemists and official methods and recommended practices of the American Oil Chemists Society and compared with those of commercial refined palm oil- Kings Vegetable Oil (KVO). Data were statistically analyzed using SPSS version 20. Results: The oil yield of M. myristica seed was 37.64%. The refractive index, specific gravity, moisture content (%), and peroxide value (mEq/kg) were respectively 1.470, 1.468, 0.923, and 0.917 for MMSO; and 0.220, 0.253, 1.05, and 3.50 for KVO. MMSO had better oxidative stability and showed 80% lesser peroxide formation than KVO. The frying stability of MMSO was better as it showed a lower increase in FFA (28.4%) and peroxide value (9.54 mEq/kg) than KVO (45.99% and 26.19 mEq/kg, respectively) after frying. Conclusion: Deteriorative effect of oxidation and polymerization was lower in MMSO than in KVO indicating MMSO to be superior frying oil suitable for repeated frying.

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肉豆芽单霉的氧化稳定性和油炸稳定性产自尼日利亚的杜尔籽油

背景：对植物油的需求正在增加。油炸是食用植物油最常见的方法。本研究的目的是从一种未充分利用的油籽中提取油，并将其理化性质、油炸和氧化稳定性与商业精炼棕榈油进行比较。方法：采用索氏脂肪提取器从肉豆蔻种子中提取油，并测定出油率。根据官方农业化学家协会的标准程序、美国石油化学家协会的官方方法和推荐做法，对提取的肉豆蔻籽油（MMSO）的物理化学、氧化和油炸稳定性进行了评估，并与商业精炼棕榈油-国王植物油（KVO）的物理化、氧化和煎炸稳定性进行了比较。使用SPSS版本20对数据进行统计分析。结果：肉豆蔻种子的出油率为37.64%，MMSO的折射率、比重、水分含量（%）和过氧化值（mEq/kg）分别为1.470、1.468、0.923和0.917；KVO为0.220、0.253、1.05和3.50。MMSO具有更好的氧化稳定性，并且显示出比KVO少80%的过氧化物形成。MMSO的油炸稳定性更好，因为油炸后FFA（28.4%）和过氧化值（9.54mEq/kg）的增加低于KVO（分别为45.99%和26.19mEq/kg）。结论：MMSO的氧化和聚合变质作用低于KVO，表明MMSO是一种适合重复煎炸的优质煎炸油。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.