Extraction and physicochemical analysis of some selected seed oils

The effect of some traditionally extracted edible seed oils (sesame, peanut and melon oils) on some sex hormones - prolactin, progesterone, testosterone, estradiol, luteinizing hormone (LH) and follicle stimulating hormone (FSH) of albino Wistar rats was studied. Sixty (30 - 50 g) weanling rats (20 males and 40 females) were purchased and housed separately until they weighed 120 to 150 g. Afterwards, the rats were cohabited in a mating ratio of 1 male : 2 females respectively, to give rise to 10 groups (n = 6), and fed rat chow (control), rat chow supplemented with 5, 10 and 20% sesame oil, 5, 10 and 20% peanut oil or 5, 10 and 20% melon oils, respectively. The animals were observed and pregnant females were separated into individual cages, allowed to litter and after weaning; the parent male and female rats were sacrificed and blood samples collected for hormonal assays. The results indicate that 5 and 10% supplemented seed oils caused significant increase (p < 0.05) in prolactin level (with a corresponding decrease in progesterone), LH, estradiol and testosterone relative to the controls. This favourable impact on endocrine environment suggests that the consumption of these seed oils, especially sesame oil, may enhance fertility. Key words: Sesame oil, peanut oil, melon oil, sex hormones.

This study was conducted on the extraction of oil from the plant Moringa oleifera cultivated under Egyptian conditions in three places, is the North Sinai Governorate (NS), Ismailia (IS), Minya (MA province). The aim was to study and evaluate effective nutritive value in the extracted seed oils Moringa oleifera, chemical and physical study of those components, 20 kg of ripe seeds were collected from three places (SN), (IS), (MA) and oil extraction, store at - 20 ° C until used. The results proved to contain Moringa oleifera seed to 40.2% by weight in favor of oils for human use next to contain nutrients granted retain vitality and viability of storage for a long time .The values (iodine - refractive index - saponification value - the values of density - viscosity) do not have difference in the three sites under study. The values free fatty acids (FFA), show good resistance to oil degradation compared to the values of olive oil, corn oil, cotton oil, peanut oil. The values of peroxide with low values indicating a resistance to oil, Moringa oleifera from oxidation during storage, making it the important nutritional oils to store and persistence chemically, study proved that tocopherol values (α- γ-δ-) and the image of high values, was tocopherol - α (126.1- 127) milligrams, so it has a greater vitamin (E) well compared to other oils such as coconut 17 mg, sunflower 7 mg. The fatty acids (FA) in Moringa oleifera oils containing oleic acid (C18: 1) up to 74.4% and is considered the best by comparing other. The presence of beta-sitosterol (β-sitosterol) one of the important and which play an important role in the metabolism within the body and is an important and active ingredient for patients with high cholesterol and triglycerides and diseases of atherosclerosis and heart disease, obesity, food Sterols.

Photocatalytic detoxification of aflatoxins in Sudanese peanut oil using immobilized titanium dioxide

This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined. Subsequently, the level of lipid peroxidation was determined using change in malondialdehyde content. Then, the total carotenoid and β-carotene contents were evaluated using spectrophotometric method and high performance liquid chromatography, respectively. The results of the study revealed a significant increase (P < 0.05) in the acid and peroxide values and malondialdehyde concentration of the heated oil when compared with the fresh arachis oil. In contrast, a significant decrease (P < 0.05) was observed in the iodine value, total carotenoid, 13-cis-, 15-cis-, trans-, and 9-cis-β-carotene, and total β-carotene content of the heated oil. Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit. Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.

The study aims at assessing the physicochemical properties, heavy metals, and aflatoxins content of crude palm and groundnut oils produced and sold in the Adikpo, Wadata, and Otukpa areas of Benue state, Nigeria. Specific gravity, refractive index, acid value, saponification value, peroxide value, moisture content, and smoke point are the physicochemical properties evaluated. The heavy metals analyzed include; Lead, Nickel, Copper, Iron, Arsenic, and Iron. Total aflatoxins were determined by Enzyme-linked immunosorbent assay (ELISA). Findings revealed that most of the physicochemical properties of palm and groundnut oils from these areas deviated from the Food and Agricultural Organization/World Health Organization (FAO/WHO) standard range. A high amount of Cadmium (0.89 mg/kg, 1.01 mg/kg, and 0.92 mg/kg) was detected in the local groundnut oil samples but lesser in palm oils from Adikpo, Wadata, and Otukpa respectively, while Copper content was within the FAO/WHO safe limits. The arsenic content of palm oil produced in the region was not as high as those in groundnut oil but was higher than the recommended maximum limit of 0.1 mg/kg. The Nickel content in the oil samples was higher than the 0.50 mg/kg permissible limit, but Lead was within the safe limits. Total Aflatoxin content in crude groundnut oil was within the range of 9.05 ppm to 10.13 ppm, while a range of 2.03 ppm to 2.74 ppm was recorded in crude palm oil. The locally produced oils are of lower quality, suggesting that refining should be adopted and quality seeds should be used for the extraction of oils.

Introduction: Peanut (Arachis hypogaea L.) is grown worldwide in the tropics and subtropical areas. This genus is endemic to South America, primarily as an oil seed crop. Peanut seeds make an important contribution to the diet in many countries, and its widespread acceptability is attributed to its economic value to the industry and nutritional benefits to consumers. Peanut oil is used in cooking and is also employed in the manufacture of margarines , cosmetics, pharmaceuticals and surfactants. Methods: The oils and glycerides function in cosmetic formulations as skin-conditioning agents. The acid functions as a surfactant-cleansing agent, and the flour functions as an abrasive, bulking and/or viscosity-increasing agent. Chemical and microbiological characteristics of seed oil extracted by expression are evaluated for applications in lip gloss and skin cream. The physical and chemical properties of the oil and cosmetic products are evaluated, as well as color, acid, iodine and peroxide values (PVs), saponification index, melting, boiling and freezing points, rancidity value, pH, density, centrifugal and reversibility tests, homogeneity, and technical and economic feasibility for the development of products. Results: The physical properties of the oil extracts showed the state to be fluid at room temperature (25-30°C) and the color to be pale-yellow or golden-yellow; in general, density was 0.911 ± 0.004 g/mL, refraction index 1.4696, boiling point >218°C, freezing point 7°C. Chemical properties of the oil extracts were: Acid value (AV) 0.71 ± 0.09%; PV (8.29 ± 0.51 meq O2/kg), saponification value (SV) (188.57 ± 1.39 mg KOH/g), and Iodine value (IV) of 88.11 ± 1.29 mg/100 were evaluated. Conclusion: This oil offers the possibility of being considered at industrial level because the result of quality control for lip gloss and skin cream were satisfactory in compliance with the parameters evaluated. Compliance with the quality parameters indicates that the seed oil of A. hypogaea can be used as raw material in the formulation of cosmetics because the products evaluated were stable, and not expensive and easy to obtain. In cosmetics and personal care products, peanut-derived ingredients are used mainly in the formulation of moisturizers, skin care products, and skin cleansers.

Alkali‐refined red chili (Capsicum annum) seed oil was analyzed for free fatty acids, iodine value, saponification value, peroxide value and fatty acid composition, and the values were found to be close to those of edible oils. The alkali‐refined chili oil (5% of diet), alcohol‐treated chili oil (5%) and a mixture of alcohol‐treated chili oil and peanut oil (5%+5%) were fed to adult male albino rats in natural diets for eight weeks. Digestibility was normal in all experimental animals and was on par with the peanut oil control. Serum lipid levels in the group fed alcohol‐treated chili oil were slightly high compared to those in groups fed alkali‐refined chili oil and peanut oil. Liver structure revealed no abnormalities.

This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the quality parameters like iodine value (IV), acid value (AV), saponification value (SV) and peroxide value (PV) were obtained and compared to FAO/WHO acceptable standards for edible oil. The obtained results showed that the acid value, peroxide value and saponification value increase as relative humidity increases, ranging from 2.47-3.44mg/g, 1.01-1.21Meq/Kg and 172.13-184.36mg/g, respectively, but still falls within the range stated by FAO/WHO for edible oils (4.00 mg/g, 4.00 Meq/Kg and 181±2.60 mg/g) for acid value, peroxide value and saponification value, respectively. Iodine value decreases as relative humidity increases, ranging from 61.28-71.92 g/100g and falls slightly below the standard given by FAO/WHO for edible oils (80-106 g/100g). It was concluded that moringa oil is stable within a wide range of humidity and will have a longer shelf life due to its very low peroxide level.

Edible vegetable oils which include red palm oil, coconut oil, groundnut oil, sesame oil (Beniseed oil), soybean oil, palm kernel oil, etc. are derived from seeds or fruits of different plants. These oils are consumed not only for their supply of lipids in the diets but for their distinct aromas, colours, palatability and availability. Vegetable oils are rich in essential nutrients such as vitamins and anti-oxidant compounds. The type of diet and in particular the nature of dietary fats has been found to raise or lower the blood cholesterol in man. This study was therefore necessary as it will assess and ascertain the physiochemical and fatty acid characteristics of the various vegetable oils available in the Nigerian markets. The various physiochemical and fatty acid parameters were estimated using standard procedure. Results indicate that red palm oil had high levels of palmitic and oleic acids as well as peroxide and iodine values, with high fire and boiling points. Coconut oil had high peroxide, saponification and acid values, high concentrations of capric, lauric, palmitic, myristic, stearic and linoleic acids with high smoke point. Palm kernel oil had high iodine, saponification and acid values, high contents of capric, lauric and myristic acids with high flash, fire and boiling points. Oleic and stearic acids were in turn very high in soybean, Original Research Article Essien et al.; JABB, Article no. JABB.2014.003 31 sesame. In conclusion, results indicate that red palm oil, soybean and sesame oil would be safer for consumption since there are less atherogenic compared with the other vegetable oils.

The composition of the diet plays an important role in the management of lipid and lipoprotein concentrations in the blood. Vegetable oil plays a vital role in determining the human health due to its fatty acid composition. High intakes of saturated fatty acids (SFA) increase blood levels of total and low-density lipoprotein cholesterol (LDL-C) and accelerate the process of atherosclerosis. On the other hand, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have the opposite effects. According to WHO and other health agencies, nutritionally superior oil must fall in the ratio of 1:1-3:1; SFA, MUFA and PUFA, respectively, however evidences suggest that no single oil can provide the recommended dietary fat ratio. To combat this fatty acid ratio problem, blending of vegetable oils is gaining popularity in the oil industry to satisfy consumer needs. Present investigation was carried out with the objective of evaluating the effect of blending on physicochemical properties of groundnut, palm and sunflower oil blends. The physicochemical properties like specific gravity, refractive index,smoke point, moisture, and free fatty acid value, peroxide value, saponification value and iodine value of vegetable oils and its blend in ratio of 50:25:25 of groundnut oil, palm oil and sunflower oil respectively were evaluated using standard analysis methods. It was observed that blending of groundnut oil with palm oil and sunflower oil affected and improved the physicochemical properties of the oil blend.

The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8h, whereas intermittent frying was performed for 2h everyday for 4days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3 ± 0.26 meqO2/kg), anisidine value (172.4 ± 2.71), diene value (1.57 ± 0.095), oxidized fatty acid (2.6 ± 0.17%) and viscosity (103.8 ± 2.5mPas(-1)), were found to be higher after 8h due to intermittent frying. The corresponding values 4.9 ± 0.15, 133.3 ± 0.49, 0.811 ± 0.04, 0.38 ± 0.023 and 81.8 ± 2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P < 0.5) due to intermittent frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying.

Human clinical trials have demonstrated the cardiovascular protective properties of peanuts and peanut oil in decreasing total and low density lipoprotein cholesterol (LDL-C) without reducing high density lipoprotein cholesterol (HDL-C). The cardiovascular effects of the nonlipid portion of peanuts has not been evaluated even though that fraction contains arginine, flavonoids, folates, and other compounds that have been linked to cardiovascular health. The objective of this study was to evaluate the effects of fat free peanut flour (FFPF), peanuts, and peanut oil on cardiovascular disease (CVD) risk factors and the development of atherosclerosis in male Syrian golden hamsters. Each experimental diet group was fed a high fat, high cholesterol diet with various peanut components (FFPF, peanut oil, or peanuts) substituted for similar metabolic components in the control diet. Tissues were collected at week 0, 12, 18, and 24. Total plasma cholesterol (TPC), LDL-C, and HDL-C distributions were determined by high-performance gel filtration chromatography, while aortic total cholesterol (TC) and cholesteryl ester (CE) were determined by gas liquid chromatography. Peanuts, peanut oil, and FFPF diet groups had significantly (P < 0.05) lower TPC, non-HDL-C than the control group beginning at about 12 wk and continuing through the 24-wk study. HDL-C was not significantly different among the diet groups. Peanut and peanut component diets retarded an increase in TC and CE. Because CE is an indicator of the development of atherosclerosis this study demonstrated that peanuts, peanut oil, and FFPF retarded the development of atherosclerosis in animals consuming an atherosclerosis inducing diet.

Many materials were previously studied using far-infrared Fourier transform spectroscopy (FTS) in transmission and reflection modes. Recently, there has been a remarkable effort in employing terahertz time-domain spectroscopy (THz-TDS) for investigating material properties, including environment pollutants, semiconductors, polymers, explosive materials, and gases, etc. Since the absorption coefficient and the refractive index of the material studied are directly related to the amplitude and phase respectively of the transmitted field, both parts of the complex permittivity can be obtained by THz-TDS. In this letter, the optical properties of peanut oils in the frequency range from 0.2 to 2.5 THz were studied by employing terahertz time-domain spectroscopy. Several peanut oils, such as clean unused peanut oil, peanut oil after five minutes of boiling, and peanut oil after ten minutes of boiling were tested. The time delays of clean unused peanut oil, peanut oil after five minutes of boiling, and peanut oil after ten minutes of boiling are 8.33ps, 8.46ps and 8.46ps, respectively. The refractive indices of the three oil samples show slow a decrease as the terahertz wave frequency increases. The power absorption coefficients increase as the frequency increases within the investigated terahertz wave frequency range.

This study involves the physiochemical, microbiological and selected heavy metals variations of palm oil samples sourced from galadima, tarauni, yan-kura markets of kano state and samples from Kogi and Edo States of Nigeria. The samples were evaluated using standard documented procedures. The result showed; samples from Edo had: oil acid value 0.73 ± 0.13, iodine value 29.25 ± 0.09, peroxides value 2.68 ± 0.09, saponification value 194.31 ± 2.21, moisture content 1.13 ± 0.56, ester value 195.04 ± 2.08. The samples from Kogi had; acid value 0.88 ± 0.11, iodine value 11.54 ± 0.24, peroxides value 5.79 ± 0.62, saponification value 187.49 ± 0.56, moisture content 1.60 ± 0.10, ester value 186.61 ± 0.45. The sabon-gari samples had; oil acid value 0.86 ± 0.17, iodine value 30.37 ± 0.34, peroxides value 3.25 ± 0.95, saponification value 188.66 ± 1.88, moisture content 1.19 ± 0.59, ester value 187.8 ± 1.71. Galadima samples had: acid value 0.89 ± 0.14, iodine value 29.31 ± 0.47, peroxides value 6.8 ± 0.16, saponification value 182.62 ± 3.65, moisture content 1.82 ± 0.67, ester value 181.73 ± 3.5. Taruani samples had; acid value 0.56 ± 0.13, iodine value 29.63 ± 0.81, peroxides value 5.79 ± 0.62, saponification value 194.07 ± 0.47, moisture content 1.43 ± 0.71, ester value 193.51 ± 0.44. Yan-kura samples had: acid value 0.98 ± 0.09, iodine value 30.78 ± 0.26, and peroxides value 6.2 ± 0.14, and saponification value 184.045.00, and moisture content 1 21 ± 0.60, ester value 183.06 ± 4.91. The microbiological analysis of the samples revealed sabon-gari samples had 1.0 × 10-5, galadima 7.6 × 10-3, Tarauni 7.2 × 10-4, Kogi 1.2 × 10-5, Yan-kura 1.1 × 10-5 and Edo 6.8 × 10-3 cfu/ml respectively. The heavy metals analysed were cadmium (Cd), arsenic (As), mercury (Hg) and lead (Pb). The concentrations of Cd ranged between 0.001 (ppm) Tarauni to 0.019 (ppm) Galadima, As (ppm) ranged between 0.01 Edo and Kogi to 0.047. Hg (ppm) 0.01 Edo to 0.19 galadima and Pb (ppm) 0.05 Kogi to 0.18 galadima. From the results obtained, it shows that Yan-kura has the most polluted oil due to the exposure to the environment. The samples collected are safe for consumption as at time of analysis, however continuous monitoring is required.

Industrial and nutritional processes have increased the demands for oil and this in turn has led to the search for oils from different types of seeds. It is in this vein that baobab seed oil was extracted, analyzed and some of it physicochemical properties compared with those of vegetable, peanut and palm oils. The percentage yield, iodine value, acid value, peroxide value, moisture, free fatty acids and gossypol content of the oils were determined. The results show that baobab seed oil has quality comparable with those of commercial oil and it has great nutritional and industrial potentials. It is therefore recommended that more research be undertaken for this abundant source of natural nutritious oil.