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Negi A, Nimbkar S, Thirukumaran R, Moses JA, Sinija VR. Impact of thermal and nonthermal process intensification techniques on yield and quality of virgin coconut oil. Food Chem 2024; 434:137415. [PMID: 37774639 DOI: 10.1016/j.foodchem.2023.137415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 09/04/2023] [Accepted: 09/04/2023] [Indexed: 10/01/2023]
Abstract
Virgin coconut oil (VCO) is valued for its nutraceutical potential. The focus of this research was to assess the effect of selected thermal and nonthermal pre-treatments on the yield and quality of subsequently wet-extracted VCO. The fresh coconut cream was subjected to microwave heating (450 W, 2 min), ohmic heating (180 V, 5 min), ultrasonication (350 W, 10 min), or a pulsed electric field (40 kV cm-1, 12.32 min). The thick cream was separated, and VCO was obtained after a freeze-thaw process. The highest VCO yields (>93%) were observed in the cases of ultrasonicated and pulsed electric field-treated samples. A range of oil quality parameters, total phenolic content, and antioxidants were evaluated. Further, the fatty acid composition of all oils was studied. Observations from this research indicate that ultrasonication pre-treatment resulted in the best VCO yield and quality.
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Affiliation(s)
- Aditi Negi
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
| | - Shubham Nimbkar
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
| | - R Thirukumaran
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India.
| | - V R Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
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Chen Z, Sun X, Chen X, Wang D, Yu X, Jiang W. HPLC-MS/MS analysis of zinc-thiazole residues in foods of plant origin by a modified derivatization-QueChERS method. Food Chem 2022; 386:132752. [PMID: 35339087 DOI: 10.1016/j.foodchem.2022.132752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 02/12/2022] [Accepted: 03/18/2022] [Indexed: 11/04/2022]
Abstract
Zinc-thiazole is a new fungicide that was independently developed in China and has a high efficiency and low toxicity. A modified derivatization method was established to measure zinc-thiazole in foods of plant origin. Zinc-thiazole decomposed into 2-amino-5-mercapto-1,3,4-thiadiazole (AMT) under alkaline conditions, and the AMT was extracted with acidic acetonitrile (pH = 3). The AMT was quantitated by HPLC-MS/MS, and then the amount of zinc-thiazole residue was calculated. Good linearity (R2 > 0.9997) was obtained in 0.001-1 mg/L. The limit of quantification of zinc-thiazole was 0.02 mg/kg in peaches, grapes, brown rice and soybeans. A qualified accuracy (recoveries of 75%-90%) and precision (RSD of 1%-5%) were obtained at three fortified levels. This method was applied to peach samples collected from farmland, and the zinc-thiazole residues complied with the residue limits. In the future, this method could be used to analyze residues and in the risk assessment of metal-thiazole fungicides.
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Affiliation(s)
- Zirui Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xing Sun
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xiaolong Chen
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Donglan Wang
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xiangyang Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Wenqi Jiang
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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Roy M, Doddappa M, Yadav BK, Jaganmohan R, Sinija VR, Manickam L, Sarvanan S. Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4097-4108. [PMID: 34997578 DOI: 10.1002/jsfa.11759] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 11/15/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Cow ghee is one of the expensive edible fats in the dairy sector. Ghee is often adulterated with low-priced edible oils, like soybean oil, owing to its high market demand. The existing adulteration detection methods are time-consuming, requiring sample preparation and expertise in these fields. The possibility of detecting soybean oil adulteration (from 10% to 100%) in pure cow ghee was investigated in this study. The fingerprint information of volatile compounds was collected using a flash gas chromatography electronic nose (FGCEN) instrument. The classification results were studied using the pattern recognition chemometric models principal component analysis (PCA), soft independent modelling of class analogy (SIMCA), and discriminant function analysis (DFA). RESULTS The most powerful fingerprint odor of all the samples identified from FGCEN analysis was acetaldehyde (Z)-4-heptenal, 2-propanol, ethyl propanoate, and pentan-2-one. The odor analysis investigation was accomplished with an average analysis time of 90 s. A clear differentiation of all the samples with an excellent classification accuracy of more than 99% was achieved with the PCA and DFA chemometric methods. However, the results of the SIMCA model showed that SIMCA could only be used to detect ghee adulteration at higher concentration levels (30% to 100%). The validation study shows good agreement between FGCEN and gas chromatography-mass spectrometry methods. CONCLUSION The methodology demonstrated coupled with PCA and DFA methods for adulteration detection in ghee using FGCEN apparatus has been an efficient and convenient technique. This study explored the capability of the FGCEN instrument to tackle the adulteration problems in ghee. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mrinmoy Roy
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Manoj Doddappa
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Binod K Yadav
- Liaison Office, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Rangarajan Jaganmohan
- Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Vadakkepulppara Rn Sinija
- Food Processing Business Incubation Centre, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Loganathan Manickam
- Department of Academics and Human Resource Development, Indian Institute of Food Processing Technology, Thanjavur, India
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Roy M, Doddappa M, Yadav BK, Shanmugasundaram S. A novel technique for detection of vanaspati (
hydrogenated fat
) in cow ghee (
clarified butter fat
) using flash gas chromatography electronic nose combined with chemometrics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mrinmoy Roy
- Planning and Monitoring Cell National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Manoj Doddappa
- Planning and Monitoring Cell National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Binod Kumar Yadav
- Liaison Office—Bathinda National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Sarvanan Shanmugasundaram
- Planning and Monitoring Cell National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
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HAZRA TANMAY, SINDHAV ROHITG, SUDHEENDRA CHAGANTIVENKATAKARTIKEYA, RAMAN VIMALM. Simple chromogenic test for detection of adulterated milk with vegetable oil at village milk collection center- A preliminary study. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2021. [DOI: 10.56093/ijans.v91i3.114148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In the present investigation, a novel chromogenic test has been developed to ascertain the presence of vegetable oil in milk. This standardized protocol did not show any false-positive results in the genuine milk samples. Adulteration of milk with vegetable oil @ 1% level could be detected by this chromogenic test protocol. This said protocol is convenient to use in the rural dairy industry especially rural-based milk collection centers; as no costly instrument or trained manpower is required for this said test.
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Qian Y, Rudzińska M, Grygier A, Przybylski R. Determination of Triacylglycerols by HTGC-FID as a Sensitive Tool for the Identification of Rapeseed and Olive Oil Adulteration. Molecules 2020; 25:molecules25173881. [PMID: 32858832 PMCID: PMC7504275 DOI: 10.3390/molecules25173881] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/18/2020] [Accepted: 08/25/2020] [Indexed: 11/16/2022] Open
Abstract
Triacylglycerols (TGs) are the most common compounds in food lipids, accounting for 95% of the weight of edible oils. The aim of this study was to scrutinize a procedure for quantitatively assessing possible adulteration of olive and rapeseed oil through GC-FID analysis of TGs. The recovery of TG standards ranged from 21% to 148%, and the relative response factor (RRF) ranged from 0.42 to 2.28. The limits of detection were in the range of 0.001 to 0.330 µg/mL, and the limits of quantitation from 0.001 to 1.000 µg/mL. The validated method was used to determine the TGs in olive oil (OO), refined rapeseed oil (RRO), and their blends. Eight TGs were detected in refined rapeseed oil, and 10 in olive oil. The addition of 1% of olive oil to rapeseed oil or vice versa can be detected using this method. Three triacylglycerols were pinpointed as indicators of adulteration of rapeseed oil with olive oil (PPO, PPL, PSO). The method described here can be used for controlling the quality of these oils.
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Affiliation(s)
- Ying Qian
- Poznań University of Life Sciences, Poznań, Wojska Polskiego 28, 60-637 Poznań, Poland; (M.R.); (A.G.)
- Correspondence: ; Tel.: +1-0048-618-487-276
| | - Magdalena Rudzińska
- Poznań University of Life Sciences, Poznań, Wojska Polskiego 28, 60-637 Poznań, Poland; (M.R.); (A.G.)
| | - Anna Grygier
- Poznań University of Life Sciences, Poznań, Wojska Polskiego 28, 60-637 Poznań, Poland; (M.R.); (A.G.)
| | - Roman Przybylski
- University of Lethbridge, 4401 University Drive West, Lethbridge, AB T1K 3M4, Canada;
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