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FFA Content (ffa + content)
Selected AbstractsPRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILSJOURNAL OF FOOD QUALITY, Issue 4 2007ALESSANDRA BENDINI ABSTRACT A rapid Fourier transform infrared (FTIR) attenuated total reflectance spectroscopic method was applied to determine qualitative parameters such as free fatty acid (FFA) content and the peroxide value (POV) in virgin olive oils. Calibration models were constructed using partial least squares regression on a large number of virgin olive oil samples. The best results (R2 = 0.955, root mean square error in cross validation [RMSECV] = 0.15) to evaluate FFA content expressed in oleic acid % (w/w) were obtained considering a calibration range from 0.2 to 9.2% of FFA relative to 190 samples. For POV determination, the result obtained, built on 80 olive oil samples with a calibration range from 11.1 to 49.7 meq O2/kg of oil, was not satisfactory (R2 = 0.855, RMSECV = 3.96). We also investigated the capability of FTIR spectroscopy, in combination with multivariate analysis, to distinguish virgin olive oils based on geographic origin. The spectra of 84 monovarietal virgin olive oil samples from eight Italian regions were collected and elaborated by principal component analysis (PCA), considering the fingerprint region. The results were satisfactory and could successfully discriminate the majority of samples coming from the Emilia Romagna, Sardinian and Sicilian regions. Moreover, the explained variance from this PCA was higher than 96%. PRACTICAL APPLICATIONS The verification of the declared origin or the determination of the origin of an unidentified virgin olive oil is a challenging problem. In this work, we have studied the applicability of Fourier transform infrared coupled with multivariate statistical analysis to discriminate the geographic origin of virgin olive oil samples from different Italian regions. [source] Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of KavurmaJOURNAL OF FOOD SCIENCE, Issue 2 2009. Aksu ABSTRACT:, The effects of beef intermuscular (BIF), beef kidney (BKF), and sheep tail fats (STF) and storage time on fatty acid composition, the thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH and L*, a*, and b* values, and Enterobacteriaceae counts of sliced vacuum-packaged Kavurma were investigated. Kavurma was made from fresh beef which contained different amounts of melted BIF, BKF, STF, and salt as 10 groups. The Kavurma was sliced 3 to 4 cm thick and was vacuum packed and stored at 4 ± 0.5 °C for 360 d. Animal fat groups (BIF, STF, and BKF) had a statistically significant difference (P < 0.01) in terms of both fatty acid composition and total saturated and unsaturated fatty acids. Used animal fat types and levels in Kavurma production had a significant effect on unsaturated fatty acid composition (except for C18:1n9t) (P < 0.01). C18:1n9c was the dominant fatty acid in all Kavurma groups, and the highest C18:1n9c was determined for 50% STF + 50% BKF (group 6). TBARS and FFA values were affected by the treatment (P < 0.01) and storage time (P < 0.01). The lowest TBARS value was found in group 10 (30% BIF + 35% STF + 35% BKF). There was a significant (P < 0.01) difference in FFA content in Kavurma between 0 and 180 and 360 d, and this value increased during storage time. The a* values of Kavurma decreased during storage, and the greatest decrease was determined between days 0 and 180 of storage. Enterobacteriaceae counts were determined to be under the detectable level in all Kavurma groups during storage. [source] Antioxidant activity of ginger extract in sunflower oilJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2003Zia-ur-Rehman Abstract The antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45,°C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45,°C, sunflower oil containing 1600 and 2400,ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0,meq,kg,1) than the control sample (FFA contents 0.380%, POV 198.0,meq,kg,1). Sunflower oil containing 200,ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7,meq,kg,1 respectively after 6 months of storage at 45,°C. Similarly, after 6 months of storage at 45,°C, IVs of sunflower oil containing 1600 and 2400,ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200,ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45,°C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185,°C for 120,min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation. © 2003 Society of Chemical Industry [source] | ||||||||||