Welcome to International Network for Natural Sciences | INNSpub

Paper Details

Research Paper | October 1, 2016

VIEWS 1
| Download 1

Some quality parameters of kordofan groundnuts (Arachis hypogaea L.) oil in relation to sudanese standards

A. M. Babeker, A. A. Abdalla, A. I. Ahmed, A. R. Ahmed

Key Words:


Int. J. Biosci.9(4), 229-235, October 2016

DOI: http://dx.doi.org/10.12692/ijb/9.4.229-235

Certification:

IJB 2016 [Generate Certificate]

Abstract

The present work was conducted to evaluate the physicochemical properties of the native groundnut oil processed in Kordofan region in order to investigate the effect of environmental processing and handling on quality (Good Manufacturing Practices -GMP-) with respect to SSMO, 1995 and Codex Alimentarius, 2005. Ten samples of groundnut oil were collected from the four major oil producing localities of the Greater Kordofan region i.e. Sheikan (Five expellers), Elnuhud (Three expellers), Elrahad (One), and Um Rowaba (One expeller). The oil samples (two samples from each expeller) were collected and kept in dry bottles sealed tidily and labeled, then transferred to the laboratory to assess the quality parameters, which include color degree, viscosity, refractive Index, density, impurities, moisture content, acid value, FFA%, peroxide, anisidine and Totox values. The results indicated that the degree of colors ranges1.41 – 2.70, while viscosity ranges 39.0- 47.0 poise. The Refractive index ranges 1.4 – 1.5.  Impurity ranges 3.0-  4.0%, the moisture ranges  0.01-0.34%, the acid value ranges 1.42 -4.0free fatty acids ranges  1.02% -3%;the peroxide value ranges 5-12.0 meqO2/kg,  anisidine value ranges 5.70- 28.06 meq/kg, the totox value rangeds15.70 -52.04 meq/kg. The color degree and Refractive Index for ten oil samples were within the standards limit, while the viscosity, density and impurities were significantly higher than the acceptable standards limitation. The moisture contents for all samples were higher than the recommended limit, while the acid value, FFA% and peroxide value of the all oil samples were in agreement with the both standards.

VIEWS 1

Copyright © 2016
By Authors and International Network for
Natural Sciences (INNSPUB)
http://innspub.net
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Some quality parameters of kordofan groundnuts (Arachis hypogaea L.) oil in relation to sudanese standards

A.O.A.C 1990.  Official Methods of Analysis, Association of Analytical Chemists. 15th Ed, Washington D.C.

Agimark. 2002. “Blended Edible Vegetable Oils Grading and Marking Rules”. Gazette of India, G.S.R. 163, Part II, Section 3, Sub-Section (i),

Ali  AH. 2009. Physicochemical Characteristics of Vegetable Oils as Affected by Oven Heating. Master Thesis. University of   Khartoum.

Ananda VH, Krishnappa  SB,  Desai  SP,  Sudhakar T,  Nanjundaiah VK, Barnabas  J . 2013. Deteriorative Effects of Repeated Boiling on the Nutrition Value of Edible Oils, International Journal of Biological &Pharmaceutical Research 2013; 4(5): 333-339.

AOAC. 1980. Official Methods of Analysis. 13th Edition, Association Official Analytical Chemistry, Washington, DC., USA.

ASTM. 2010. American Society and Testing Material international is a member of cross.

Awad Elgied TEE. 2000. Effect of frequent frying and storage on quality     of Sudanese edible oil. International Journal of Agricultural and Research 2455-7668.

Cocks  LV,   Van Rede  C. 1966. Oil Laboratory Jan 1Handbook for Oil and Fat Analysts

Codex Alimentarius Comission .2005. “Named Vegetable Oils”. Codex Stan 210(8), 1121.

Duncan DB. 1995. Multiple Range and Multiple F-Test. Biometrics,11: 1- 42.

Eltom OAO,  Yagoub  AA. 2007. Properties of processed peanuts (Arachis hypogaea L.) oil in relation to Sudanese standards: Acase study in Nyala: South Darfur State; Sudan Jorunal of food technology, 5(1), 71-76. www.medwelljournals.com/abstract/?doi=jftech.2007.71.76.

IUPAC. Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th ed. 1987. International Union of Pure and Applied Chemistry Blackwell Scientific Publications. Oxford, UK. Methods; 2.501- 2.505.

Khidir MO. 2003. Source of vegetable oils and fats in Sudan. Vegetable oils and fats workshop, Sudanese Standards and Metrology Organization, Khartoum, Sudan.

Mohammed AA. 2003. Vegetable oils and fats industry in Sudan. Vegetable oils and fats workshop, Sudanese Standard and Metrology Organization, Khartoum, Sudan.

Mohammed ME, Khattab  AH. 2011. The laboratory Manual of Agricultural Biochemistry 2nd edition, University of Khartoum Printing Press. Khartoum, Sudan.

Robertson H. 2005. “Nigeria Gears Up For Mandatory Food Fortification”. Sight and Life Newsletter 3, 13-14.

Shahidi F,  Zhong  Y. 2005. Lipid Oxidation Measurement Methods. Bailey’s Industrial Oil and Fat Products, 6th Ed, 6 Volume Set. Fereidoon Shahidi. John Wiley & Sons, Inc.; 357-385

SSMO. 1995. Sudanese Standard and Metrology Organization. Sudanese Standards Specified for peanut oil for use, No.6.

Sudanese Chambers of Industries Association SCIA). 2003. Report on Oil and Soap Sector, the Union of Industries, Khartoum, Sudan.

Thurman  BH. 1932. Characteristics of Colors in Vegetable Oils and Methods of Removal, Ind. Eng. Chem.   24(10), 1187–1190 P. http://dx.doi.org/10.1021/ie50274a026.

Weiss   EA. 1983. Oilseed crops. Longman Group Limited, New York.

Wong  ML,  Timms  RE, Goh EM. 1988. Colorimetric dtermination of total tocopherols in palm oil, olein and stearin.  Journal of American Oil Chemistry Society 65(2), 258. http://dx.doi.org/10.1007/BF02636412.

SUBMIT MANUSCRIPT

Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background