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Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability 用槐豆粉替代可可生产巧克力酱：质量属性和储存稳定性
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-03 DOI: 10.3989/gya.0647231
B. Parlatır, N.Ş. Üstün, S. Turhan
{"title":"Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability","authors":"B. Parlatır, N.Ş. Üstün, S. Turhan","doi":"10.3989/gya.0647231","DOIUrl":"https://doi.org/10.3989/gya.0647231","url":null,"abstract":"The effects of locust bean (carob) flour (LBF) as a substitute for cocoa in the production, quality attributes, and storage stability of chocolate spreads were investigated. CON (4.5% cocoa), CF15 (3.0% cocoa + 1.5% LBF), CF30 (1.5% cocoa + 3.0% LBF), and CF45 (4.5% LBF) formulations were produced, and stored at 22 and 35 °C for 12 weeks. Appearance, odor, sweetness, color, and overall acceptability scores decreased with increasing LBF, but up to 3.0% LBF did not affect the scores compared to the CON. Replacing cocoa with LBF at a low level resulted in higher hardness and spreadability. Hardness, free fatty acid, and peroxide values (PV) increased, aw values generally decreased during storage, but PV was still lower than 10 meq O2/kg. As the LBF ratio increased, darkening occurred in the chocolates. Thus, up to 3% of LBF can be used as a cocoa substitute with minimal quality and sensory changes in the production of chocolate spread.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu 评估米糠油和芝麻油生产营养优质功能性豆腐的功效
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-03 DOI: 10.3989/gya.0442221
S. Sengupta, J. Bhowal
{"title":"Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu","authors":"S. Sengupta, J. Bhowal","doi":"10.3989/gya.0442221","DOIUrl":"https://doi.org/10.3989/gya.0442221","url":null,"abstract":"Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxidative stability and antioxidant activity than the control tofu during storage conditions. Additionally, tartaric acid-coagulated tofu retained its quality attributes, especially taste and overall acceptability, during refrigerated storage. Functional tofu aided in an innovative technological technique for making functional non-dairy products with boosted healthy constituents.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploration of the biochemical composition of Citrus L. seeds for industrial applications 探索柑橘种子的生化成分在工业中的应用
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.1204232.2102
B. Budianto, A. Suparmi
{"title":"Exploration of the biochemical composition of Citrus L. seeds for industrial applications","authors":"B. Budianto, A. Suparmi","doi":"10.3989/gya.1204232.2102","DOIUrl":"https://doi.org/10.3989/gya.1204232.2102","url":null,"abstract":"This study aimed to assess the biochemical profiles of Citrus L. seeds and elucidate the correlation patterns among varieties based on their biochemical compositions. Samples of Citrus L. seeds were subjected to extraction, and the resulting oils were analyzed for their biochemical levels. Principal Component Analysis (PCA) was usedto unveil the relationship patterns among Citrus L. The research findings revealed that several citrus seeds, including C. Paradise, C. limon (L.) Burm.f., Citrus reticulate, C. maxima (Burm.) Merr., and Citrus sinensis, exhibited similarities in their compositions of flavonoid compounds, phenolic acids, and carotenoids. However, aromatic volatile compounds displayed variations among varieties without discernible patterns of similarity. The N-serotonin compound exhibited significant variations among varieties; whereas fatty acid compounds demonstrated similarities between Citrus latifolia and C. limon (L.) Burm.f. The eight samples showed no similarity in their biochemical variation patterns.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141685168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation 预干燥和不同红外功率对真空复合红外辐射油炸苹果片某些质量参数的影响
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.1077231.2052
S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbaşı
{"title":"The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation","authors":"S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbaşı","doi":"10.3989/gya.1077231.2052","DOIUrl":"https://doi.org/10.3989/gya.1077231.2052","url":null,"abstract":"In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method 通过核磁共振光谱法检测椰子油掺入棕榈油的情况
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.0861231.2012
M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar
{"title":"Detection of coconut oil adulteration with palm oil through NMR spectroscopic method","authors":"M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar","doi":"10.3989/gya.0861231.2012","DOIUrl":"https://doi.org/10.3989/gya.0861231.2012","url":null,"abstract":"Coconut oil is a costly commodity in the food and traditional medicinal sectors and its adulteration with cheap palm oil is a serious issue. The present study evaluates the application of 1H NMR spectroscopy to authenticate coconut oil, and to monitor its adulteration with the cheap palm oil substitute. Various parameters such as average chain length (14.25), saponification index (244.66 mg KOH/100 g), molecular weight (652.12), iodine value (8.27 mg/100 g), peroxide value (0.02 meqO2/kg) and percentage of unsaturation (7.81%) were calculated through the NMR technique, and were found to be in concurrence with the values obtained from wet lab experiments. The extent of palm oil adulteration can be detected through NMR by evaluating the chemical shift values for olefinic protons. The findings have a significant impact on both the food and traditional medicine sectors, as NMR spectroscopy can replace the conventional wet lab methods as a reliable and precise method for analysis.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141688611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations 不同地点的橄榄果（Erkence cv.）成熟期的酚含量和β-葡萄糖苷酶活性
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.0865231.2017
E. Susamci, Ö. Tuncay, H. Bayraktar, S. Önal
{"title":"Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations","authors":"E. Susamci, Ö. Tuncay, H. Bayraktar, S. Önal","doi":"10.3989/gya.0865231.2017","DOIUrl":"https://doi.org/10.3989/gya.0865231.2017","url":null,"abstract":"In the present study, Erkence olive fruits were examined during two harvest periods and in two orchards close to the sea at low altitude (A) and far from the sea at higher altitude (B). Olives from the sea-facing northeast (NE) and land-facing southwest (SW) orientations of the trees were analyzed in terms of maturity index, total phenol content, phenolic compounds, β-glucosidase enzyme activity, total protein content and specific enzyme activity. Climate data were collected from the trees and from the meteorology station. The maturity index, β-glucosidase enzyme activity, total protein content and specific enzyme activity of the olives increased during the ripening period. On the other hand, the total phenol content, oleuropein and other phenolic compound contents in the olives decreased. The altitude and location of the fruits on the tree affected the ripening process. Lower altitude and sea-facing side of the tree resulted in an increased enzyme activity, thus aiding in the ripening process.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Extraction of healthy oils from fish viscera by conventional and advanced technologies 用传统和先进技术从鱼类内脏中提取健康油脂
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.0751231.1999
A. Rohim, T. Estiasih, B. Susilo, F.C. Nisa
{"title":"Extraction of healthy oils from fish viscera by conventional and advanced technologies","authors":"A. Rohim, T. Estiasih, B. Susilo, F.C. Nisa","doi":"10.3989/gya.0751231.1999","DOIUrl":"https://doi.org/10.3989/gya.0751231.1999","url":null,"abstract":"Fish viscera is a by-product of fish processing that has limited use as added-value products. The current issue of circular economy to produce recycled and zero waste products, therefore, the utilization of fish viscera for valuable products is important to explore. One of the valuable components of fish viscera is fish oil, which is characterized by being high in polyunsaturated fatty acids (PUFA). The limited exploration of fish viscera for potential utilization requires a comprehensive review of the visceral characteristics of various fish species. This article reviews the nutritional characteristics of various fish viscera, lipid class composition, fish viscera oil characteristics, and various methods of fish viscera oil extraction, both by conventional and advanced technologies. The main contribution of this review is to provide information about fish viscera, their potential as a source of fish oil, and extraction methods which are suitable for various industrial applications and purposes, including health applications for ω-3 fatty acids.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils 评估和比较分析一些鱼油厨余的抗氧化能力
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.0969231.2021
E. S. Karabayir, M. Öğütcü
{"title":"Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils","authors":"E. S. Karabayir, M. Öğütcü","doi":"10.3989/gya.0969231.2021","DOIUrl":"https://doi.org/10.3989/gya.0969231.2021","url":null,"abstract":"The aim of the present study was to compare the antioxidant capacities of butylated hydroxyl anisole and tocopherol with polar extracts obtained from some food waste such as date seed, walnut shell, sesame hull, spent coffee and spent black tea. In pursuit of this objective, crude fish oil was employed as a control sample, with all extracts added at a concentration of 200 ppm, equivalent to BHA. The acid, peroxide, conjugated dien, viscosity, total chlorophyll and carotenoid contents in the fish oil were monitored during the storage period (60 days) at 25 °C and 35 °C. The date seed and walnut extracts presented higher antioxidants and oxidative stability than the others at the end of the storage period at both temperatures. The findings of the present study showed that the extracts obtained from food wastes/by-products could be evaluated as a natural source of antioxidants, especially for oils which are highly susceptible to oxidation.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Metabolic effects of chia oil in experimental models: a narrative review 奇异果油在实验模型中的代谢作用：综述
IF 1 4区 农林科学
Grasas y Aceites Pub Date : 2024-07-02 DOI: 10.3989/gya.0650231.1995
E.R. Leão, S.M.S. Marques, L.C.J. Porto Pimenta, I. C. Castro
{"title":"Metabolic effects of chia oil in experimental models: a narrative review","authors":"E.R. Leão, S.M.S. Marques, L.C.J. Porto Pimenta, I. C. Castro","doi":"10.3989/gya.0650231.1995","DOIUrl":"https://doi.org/10.3989/gya.0650231.1995","url":null,"abstract":"Chia seeds are a promising food for society and the scientific community because they contain polyunsaturated fatty acids, such as alpha-linolenic acid omega-3, antioxidants, and bioactive compounds. This study aimed to investigate the metabolic effects of chia oil in experimental models which have already been described in the literature. Twenty-two preclinical studies were selected, mostly with rats. The results showed that there is still no consensus on what oil dosage is ideal for generating health benefits, with the doses ranging from 0.1g/mL to 111.1g/mL and supplementation time of 1 to 33 weeks. The studies reported increased liver omega-3 contents, an improved lipid profile, increased HDL-c, and decreased total cholesterol levels. Improved glucose tolerance and insulin sensitivity, and improved antioxidant status. It is concluded that chia oil has shown beneficial metabolic effects in organisms in preclinical studies, acting on glycemic homeostasis, lipid profiles, and oxidative stress markers.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microwave-assisted transesterification of sour cherry kernel oil for biodiesel production: comparison with ultrasonic bath-, ultrasonic probe-, and ohmic-assisted transesterification methods 微波辅助酸樱桃核油酯交换以生产生物柴油：与超声波浴、超声波探针和欧姆辅助酯交换方法的比较
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2024-04-10 DOI: 10.3989/gya.0429231
M. Golmakani, M. Niakousari, A. Peykar, T. Safaeipour
{"title":"Microwave-assisted transesterification of sour cherry kernel oil for biodiesel production: comparison with ultrasonic bath-, ultrasonic probe-, and ohmic-assisted transesterification methods","authors":"M. Golmakani, M. Niakousari, A. Peykar, T. Safaeipour","doi":"10.3989/gya.0429231","DOIUrl":"https://doi.org/10.3989/gya.0429231","url":null,"abstract":"In this study, sour cherry kernel oil was converted to biodiesel by microwave-assisted transesterification. Evaluations were made of several variables, namely, reaction time (1, 2, 3, 4, and 5 min), microwave power (100, 200, 300, 400, and 500 W), methanol/oil mole ratio (3, 6, 9, 12, and 15), and catalyst (KOH) concentration (0.3%, 0.6%, 0.9%, 1.2%, and 1.5%). The efficiency of fatty acid methyl esters increased in response to lengthier reaction times, greater microwave power, higher methanol/oil mole ratio, and higher catalyst concentrations up to the optimal level. The optimal reaction conditions for microwave-assisted transesterification were 300 W microwave power, 1.2% catalyst concentration, a methanol/oil mole ratio of 1:2, and a reaction time of 4 min. Microwave-assisted transesterification was more effective than ohmic-, magnetic stirrer-, ultrasonic probe-, and ultrasonic bath-assisted transesterification methods. In conclusion, microwave-assisted transesterification can be suggested as a fast, efficient, and economical method compared to other transesterification methods.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140718650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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