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oils</title> <meta name="description" content="Search results for: edible oils"> <meta name="keywords" content="edible oils"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="edible oils"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 672</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: edible oils</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">672</span> An Assessment of Trace Heavy Metal Contamination of Some Edible Oils Regularly Marketed in Benue and Taraba States of Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raphael%20Odoh">Raphael Odoh</a>, <a href="https://publications.waset.org/abstracts/search?q=Obida%20J.%20Oko"> Obida J. Oko</a>, <a href="https://publications.waset.org/abstracts/search?q=Mary%20S.%20Dauda"> Mary S. Dauda </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The determination of Cd, Cr, Cu, Fe,Mn, Ni, Pb and Zn contents in edible oils (palm oil, ground-nut oil and soybean oil) bought from various markets of Benue and Taraba state were carried out with flame atomic absorption spectrophotometric technique. The method 3031 developed acid digestion of oils for metal analysis by atomic absorption or ICP spectrometry was used in the preparation of the edible oil samples for the determination of total metal content in this study. The overall results (µg/g) in palm oil sample ranged from 0.028-0.076, 0.035-0.092, 1.011-1.955, 2.101-4.892, 0.666-0.922, 0.054-0.095, 0.031-0.068 and 1.987-2.971 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively, while in ground-nut oil the overall results ranged from 0.011-0.042, 0.011-0.052, 0.133-0.788, 1.789-2.511, 0.078-0.765, 0.045-0.092, 0.011-0.028 and 1.098-1.997 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively. Of the heavy metals considered Cd and Ni showed the highest contamination in the soybean oil sample. The overall results in soybean oil samples ranged from 0.011-0.015, 0.017-0.032, 0.453-0.987, 1.789-2.511, 0.089-0.321, 0.011-0.016, 0.012-0.065 and 1.011-1.997 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively. The concentration of Pb was the highest. The degree of contamination by each metal was estimated by the transfer factor. The transfer factors obtained for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in edible oils (palm oil, ground-nut oil and soybean oil) were 10.800, 16.500, 16.000, 18.813, 15.115, 14.230, 23.000 and 9.418 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in palm oil, and 7.000, 12.500, 8.880, 11.333, 7.708, 10.833, 15.00 and 6.608 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in ground-nut oil while for soybean oil the transfer factors were 13.000, 11.000, 7.642, 11.578, 4.486, 13.00, 12.333 and 4.412 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively. The inter-element correlation was found among metals in edible oil samples using Pearson’s correlation co-efficient. There were positive and negative correlations among the metals determined. All Metals determined showed degree of contamination but concentrations lower than the USP specification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Benue%20State" title="Benue State">Benue State</a>, <a href="https://publications.waset.org/abstracts/search?q=contamination" title=" contamination"> contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oils" title=" edible oils"> edible oils</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=markets" title=" markets"> markets</a>, <a href="https://publications.waset.org/abstracts/search?q=Taraba%20State" title=" Taraba State"> Taraba State</a> </p> <a href="https://publications.waset.org/abstracts/8924/an-assessment-of-trace-heavy-metal-contamination-of-some-edible-oils-regularly-marketed-in-benue-and-taraba-states-of-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8924.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">324</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">671</span> Antioxidant Efficacy of Lovi (Flacourtia inermis) Peel Extract in Edible Oils during Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sasini%20U.%20G.%20Nanayakkara">Sasini U. G. Nanayakkara</a>, <a href="https://publications.waset.org/abstracts/search?q=Nishala%20E.%20Wedamulla"> Nishala E. Wedamulla</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20A.%20J.%20P.%20Wijesinghe"> W. A. J. P. Wijesinghe </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lovi (Flacourtia inermis) is an underutilized fruit crop grown in Sri Lanka with promising antioxidant properties; thus, exhibits the great potential to use as a natural antioxidant. With the concern of synthetic antioxidants, there is a growing trend towards the addition of a natural antioxidant to retard the rancidity of edible oils. Hence, in this backdrop, extract obtained from the peel of F. inermis fruit was used to retard the rancidity of selected edible oils. Free fatty acid (FFA) content and peroxide value (PV) of sunflower oil (SO) and virgin coconut oil (VCO) were measured at 3-day intervals for 21 days at 65 ± 5°C after addition of extract at 500, 1000, 2000 ppm levels and α-tocopherol at 500 ppm level was used as positive control. SO and VCO without added extract was used as the control. The extract was prepared with 70% ethanol using ultrasound-assisted extraction, and antioxidant efficacy and total phenolic content (TPC) of the extract were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and Folin-Ciocalteu method respectively. Antioxidant activity (IC50) and TPC of the extract were 227.14 ± 4.12 µgmL⁻¹ and 4.87 ± 0.01 mg GAE per gram, respectively. During the storage period, FFA content and PV of both oils were increased with time. However, SO showed comparatively high PV than that of VCO and thereby indicate the progression of lipid oxidation as PV is a good indicator of the extent of primary oxidative products formed in oils. The most effective extract concentration was 2000 ppm. After 21 days of storage, VCO (control) sample exhibited significantly (p < 0.05) high FFA (0.36%) and PV (1.93 meq kg⁻¹) than that of VCO with 1000 ppm (FFA: 0.35%; PV: 1.72 meq kg⁻¹) and 2000 ppm (FFA: 0.28%; PV: 1.19 meq kg-1) levels of extract. Thus, demonstrates the efficacy of lovi peel extract in retardation of lipid oxidation of edible oils during storage at higher concentrations of the extract addition. Moreover, FFA and PV of SO (FFA: 0.10%; PV: 12.38 meq kg⁻¹) and VCO (FFA: 0.28%; PV: 1.19 meq kg⁻¹) at 2000 ppm level of extract were significantly (p < 0.05) lower than that of positive control: SO with α-tocopherol (FFA: 0.22%, PV: 17.94 meq kg⁻¹) and VCO with α-tocopherol (FFA: 0.29%, PV: 1.39 meq kg⁻¹) after 21 days. Accordingly, lovi peel extract at 2000 ppm level was more effective than α-tocopherol in retardation of lipid oxidation of edible oils. In conclusion, lovi peel extract has strong antioxidant properties and can be used as a natural antioxidant to inhibit deteriorative oxidation of edible oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=Flacourtia%20inermis" title=" Flacourtia inermis"> Flacourtia inermis</a>, <a href="https://publications.waset.org/abstracts/search?q=peroxide%20value" title=" peroxide value"> peroxide value</a>, <a href="https://publications.waset.org/abstracts/search?q=virgin%20coconut%20oil" title=" virgin coconut oil"> virgin coconut oil</a> </p> <a href="https://publications.waset.org/abstracts/109303/antioxidant-efficacy-of-lovi-flacourtia-inermis-peel-extract-in-edible-oils-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109303.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">670</span> Levels of Selected Heavy Metals in Varieties of Vegetable oils Consumed in Kingdom of Saudi Arabia and Health Risk Assessment of Local Population</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Waqar%20Ashraf">Muhammad Waqar Ashraf</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Selected heavy metals, namely Cu, Zn, Fe, Mn, Cd, Pb, and As, in seven popular varieties of edible vegetable oils collected from Saudi Arabia, were determined by graphite furnace atomic absorption spectrometry (GF-AAS) using microwave digestion. The accuracy of procedure was confirmed by certified reference materials (NIST 1577b). The concentrations for copper, zinc, iron, manganese, lead and arsenic were observed in the range of 0.035 - 0.286, 0.955 - 3.10, 17.3 - 57.8, 0.178 - 0.586, 0.011 - 0.017 and 0.011 - 0.018 µg/g, respectively. Cadmium was found to be in the range of 2.36 - 6.34 ng/g. The results are compared internationally and with standards laid down by world health agencies. A risk assessment study has been carried out to assess exposure to these metals via consumption of vegetable oils. A comparison has been made with safety intake levels for these heavy metals recommended by Institute of Medicine of the National Academies (IOM), US Environmental Protection Agency (US EPA) and Joint FAO/WHO Expert Committee on Food Additives (JECFA). The results indicated that the dietary intakes of the selected heavy metals from daily consumption of 25 g of edible vegetable oils for a 70 kg individual should pose no significant health risk to local population. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vegetable%20oils" title="vegetable oils">vegetable oils</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=contamination" title=" contamination"> contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20risk%20assessment" title=" health risk assessment"> health risk assessment</a> </p> <a href="https://publications.waset.org/abstracts/7013/levels-of-selected-heavy-metals-in-varieties-of-vegetable-oils-consumed-in-kingdom-of-saudi-arabia-and-health-risk-assessment-of-local-population" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7013.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">452</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">669</span> Effect of Particle Size and Concentration of Pomegranate (Punica granatum l.) Peel Powder on Suppression of Oxidation of Edible Plant Oils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20G.%20D.%20C.%20L.%20Munasinghe">D. G. D. C. L. Munasinghe</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Gunawardana"> M. S. Gunawardana</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20H.%20P.%20Prasanna"> P. H. P. Prasanna</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20Ranadheera"> C. S. Ranadheera</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Madhujith"> T. Madhujith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lipid oxidation is an important process that affects the shelf life of edible oils. Oxidation produces off flavors, off odors and chemical compounds that lead to adverse health effects. Chemical mechanisms such as autoxidation, photo-oxidation and thermal oxidation are responsible for lipid oxidation. Refined, Bleached and Deodorized (RBD) coconut oil, Virgin Coconut Oil (VCO) and corn oil are widely used plant oils. Pomegranate fruit is known to possess high antioxidative efficacy. Peel of pomegranate contains high antioxidant activity than aril and pulp membrane. The study attempted to study the effect of particle size and concentration of pomegranate peel powder on suppression of oxidation of RBD coconut oil, VCO and corn oil. Pomegranate peel powder was incorporated into each oil sample as micro (< 250 µm) and nano particles (280 - 300 nm) at 100 ppm and 200 ppm concentrations. The control sample of each oil was prepared, devoid of pomegranate peel powder. The stability of oils against autoxidation was evaluated by storing oil samples at 60 °C for 28 days. The level of oxidation was assessed by peroxide value and thiobarbituric acid reactive substances on 0,1,3,5,7,14 and 28 day, respectively. VCO containing pomegranate particles of 280 - 300 nm at 200 ppm showed the highest oxidative stability followed by RBD coconut oil and corn oil. Results revealed that pomegranate peel powder with 280 - 300 nm particle size at 200 ppm concentration was the best in mitigating oxidation of RBD coconut oil, VCO and corn oil. There is a huge potential of utilizing pomegranate peel powder as an antioxidant agent in reducing oxidation of edible plant oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=autoxidation" title=" autoxidation"> autoxidation</a>, <a href="https://publications.waset.org/abstracts/search?q=micro%20particles" title=" micro particles"> micro particles</a>, <a href="https://publications.waset.org/abstracts/search?q=nano%20particles" title=" nano particles"> nano particles</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate%20peel%20powder" title=" pomegranate peel powder"> pomegranate peel powder</a> </p> <a href="https://publications.waset.org/abstracts/35648/effect-of-particle-size-and-concentration-of-pomegranate-punica-granatum-l-peel-powder-on-suppression-of-oxidation-of-edible-plant-oils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35648.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">453</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">668</span> CI Engine Performance Analysis Using Sunflower and Peanut Bio-Diesel Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Manjunath">M. Manjunath</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Rakesh"> R. Rakesh</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20T.%20Krishne%20Gowda"> Y. T. Krishne Gowda</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Panduranga%20Murthy"> G. Panduranga Murthy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The availability of energy resources plays a vital role in the progress of a country. Over the last decades, there is an increase in the consumption of energy worldwide resulting in the depletion of fossil fuels. This necessitates dependency on other countries for energy resources. Therefore, a renewable eco-friendly alternate fuel is replaced in place of fossil fuel which can be vegetable oils as a substitute fuel for diesel. Since oils are more viscous it cannot be used directly in CI engines without any engine modification. Thus, a conversion of vegetable oils to biodiesel is done by a Transesterification process. The present paper is restricted to Biofuel substitute for diesel and which can be obtained from a number of edible and non-edible oil resources. The oil from these resources can be Transesterified by a suitable method depending on its FFA content for the production of biodiesel and that can be used to operate CI engine. In this work, an attempt is made to test the performance of CI engine using Transesterified peanut and sunflower oil methyl esters blends with diesel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=SOME" title="SOME">SOME</a>, <a href="https://publications.waset.org/abstracts/search?q=POME" title=" POME"> POME</a>, <a href="https://publications.waset.org/abstracts/search?q=BMEP" title=" BMEP"> BMEP</a>, <a href="https://publications.waset.org/abstracts/search?q=BSFC" title=" BSFC"> BSFC</a>, <a href="https://publications.waset.org/abstracts/search?q=BTE" title=" BTE"> BTE</a> </p> <a href="https://publications.waset.org/abstracts/34113/ci-engine-performance-analysis-using-sunflower-and-peanut-bio-diesel-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34113.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">473</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">667</span> Use of Fish Gelatin Based-Films as Edible Pouch to Extend the Shelf-Life of Dried Chicken Powder and Chicken Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soottawat%20Benjakul">Soottawat Benjakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Phakawat%20Tongnuanchan"> Phakawat Tongnuanchan</a>, <a href="https://publications.waset.org/abstracts/search?q=Thummanoon%20Prodpran"> Thummanoon Prodpran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible pouches made from fish gelatin film incorporated without and with palm oil (PO), basil essential oil (BEO) or oil mixture (M) were prepared and used to store chicken powder and chicken skin oil in comparison with nylon/low-density polyethylene (Nylon/LDPE) pouch during storage of 15 days. The moisture content of chicken powder packaged in pouches from fish gelatin films incorporated without and with various oils increased during 15 days of storage (p > 0.05). However, there was a non-significant change in moisture content of sample packaged in Nylon/LDPE pouch (p > 0.05). Samples packaged in pouches from fish gelatin films incorporated with oils had lower moisture content than those stored in pouch from gelatin film without oil added throughout the storage (p < 0.05). This coincided with the higher increases in darkness and yellowness for the latter. All samples packaged in pouches made from all films had the slight increase in PV, whereas a drastic increase in TBARS was observed for all samples during 15 days of storage. During 15 days of storage, chicken skin oil packaged in Nylon/LDPE pouch had higher TBARS and p-anisidine value than those stored in pouches made from fish gelatin, regardless of oil incorporated (p< 0.05). Therefore, pouches from gelatin film incorporated with oils could lower water migration and lipid oxidation in fat containing foods and oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20pouch" title="edible pouch">edible pouch</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20gelatin" title=" fish gelatin"> fish gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20changes" title=" quality changes"> quality changes</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20stability" title=" storage stability"> storage stability</a> </p> <a href="https://publications.waset.org/abstracts/61138/use-of-fish-gelatin-based-films-as-edible-pouch-to-extend-the-shelf-life-of-dried-chicken-powder-and-chicken-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61138.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">248</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">666</span> A Comparison of the Environmental Impacts of Edible and Non-Edible Oil Crops in Biodiesel Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Halit%20Tutar">Halit Tutar</a>, <a href="https://publications.waset.org/abstracts/search?q=Omer%20Eren"> Omer Eren</a>, <a href="https://publications.waset.org/abstracts/search?q=Oguz%20Parlakay"> Oguz Parlakay</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The demand for food and energy of mankind has been increasing every passing day. Renewable energy sources have been pushed to forefront since fossil fuels will be run out in the near future and their negative effects to the environment. As in every sector, the transport sector benefits from biofuel (biogas, bioethanol and biodiesel) one of the renewable energy sources as well. The edible oil crops are used in production of biodiesel. Utilizing edible oil crops as renewable energy source may raise a debate in the view of that there is a shortage in raw material of edible oil crops in Turkey. Researches related to utilization of non-edible oil crops as biodiesel raw materials have been recently increased, and especially studies related to their vegetative production and adaptation have been accelerated in Europe. In this review edible oil crops are compared to non-edible oil crops for biodiesel production in the sense of biodiesel production, some features of non-edible oil crops and their harmful emissions to environment are introduced. The data used in this study, obtained from articles, thesis, reports relevant to edible and non edible oil crops in biodiesel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil%20crops" title=" edible oil crops"> edible oil crops</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20impacts" title=" environmental impacts"> environmental impacts</a>, <a href="https://publications.waset.org/abstracts/search?q=renewable%20energy" title=" renewable energy"> renewable energy</a> </p> <a href="https://publications.waset.org/abstracts/66235/a-comparison-of-the-environmental-impacts-of-edible-and-non-edible-oil-crops-in-biodiesel-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66235.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">434</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">665</span> Effect of Sodium Alginate Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-Cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafiullah%20Khan">Muhammad Rafiullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils; thymol, carvone and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5 and 1.0 %) on the quality changes of fresh-cut pineapple were investigated. Pineapple dipped in distilled water was served as control. After coating, fruit were sealed in a modified atmosphere package (MAP) using high permeable film; and stored at 5 °C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a> </p> <a href="https://publications.waset.org/abstracts/184094/effect-of-sodium-alginate-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184094.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">664</span> Effect of Sodium Alginate Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-Cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafiullah%20Khan">Muhammad Rafiullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils, thymol, carvone, and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5, and 1.0%) on the quality changes of fresh-cut pineapple was investigated. Pineapple dipped in distilled water was served as control. After coating, the fruit was sealed in a modified atmosphere package (MAP) using high permeable film and stored at 5°C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased, and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a> </p> <a href="https://publications.waset.org/abstracts/183398/effect-of-sodium-alginate-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183398.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">663</span> Effect of Sodium Alginate-based Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafi%20Ullah%20Khan">Muhammad Rafi Ullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaodong%20Guo"> Yaodong Guo</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a>, <a href="https://publications.waset.org/abstracts/search?q=Jinjin%20Pei"> Jinjin Pei</a>, <a href="https://publications.waset.org/abstracts/search?q=Chongxing%20Huang"> Chongxing Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils; thymol, carvone and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5 and 1.0 %) on the quality changes of fresh-cut pineapple were investigated. Pineapple dipped in distilled water was served as control. After coating, fruit were sealed in a modified atmosphere package (MAP) using high permeable film; and stored at 5 °C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a> </p> <a href="https://publications.waset.org/abstracts/184680/effect-of-sodium-alginate-based-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184680.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">59</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">662</span> Rheological Behavior of Oxidized Vegetable Oils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ioana%20Stanciu">Ioana Stanciu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This article presents the study of the rheological behavior of oxidized and non-oxidized vegetable oils at high temperatures and increasing shear rates. The largest increases in the dynamic viscosity of oxidized oils, in relation to the values that characterize non-oxidized oils, are recorded for soybean oil, followed by corn oil. Oxidized olive and rapeseed oils do not register significant increases in dynamic viscosity compared to non-oxidized oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oil" title="oil">oil</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidized" title=" oxidized"> oxidized</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable" title=" vegetable"> vegetable</a> </p> <a href="https://publications.waset.org/abstracts/161523/rheological-behavior-of-oxidized-vegetable-oils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161523.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">76</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">661</span> The Characteristcs and Amino Acid Profile of Edible Coating Extracted from Pigskin Gelatin </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meity%20Sompie">Meity Sompie</a>, <a href="https://publications.waset.org/abstracts/search?q=Agnes%20Triasih"> Agnes Triasih</a>, <a href="https://publications.waset.org/abstracts/search?q=Wisje%20Ponto"> Wisje Ponto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible coating is thin layers that act as a barrier to the external factors and protect the food products. The addition of the plasticizer to the edible coating is required to overcome film caused by extensive intermolecular forces. The potential development of pigskin with different ages as a raw material for the manufacture of edible films had not been widely publicized. This research was aimed to determine the influence of gelatin concentration and different type of plasticizer on the edible coating characteristics extracted from pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was consisted of pigskin gelatin concentration ( 10, 20, and 30 %) and the second factor was different type of plasticizer (glycerol, sorbitol and PEG). The results show that the interaction between the use of gelatin concentrations and type of plasticizer had significant effect (P< 0.05) on the thickness, tensile strength, elongation, water vapor transmission rate (WVTR), water content and amino acid profile of edible coating. It was concluded that the edible coating from pigskin gelatin with plasticizer gliserol had the best film characteristics, and it can be applied as an edible coating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20coating" title="edible coating">edible coating</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=pigskin%20gelatin" title=" pigskin gelatin"> pigskin gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a> </p> <a href="https://publications.waset.org/abstracts/86037/the-characteristcs-and-amino-acid-profile-of-edible-coating-extracted-from-pigskin-gelatin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86037.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">215</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">660</span> New Applications of Essential Oils: Edible Packaging Material for Food Supplements</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Roxana%20Gheorghita">Roxana Gheorghita</a>, <a href="https://publications.waset.org/abstracts/search?q=Gheorghe%20Gutt"> Gheorghe Gutt</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Environmental pollution due to non-degradation of packaging from the food and pharmaceutical industry is reaching increasingly alarming levels. The packaging used for food supplements is usually composed of successive layers of synthetic materials, conventional, glue, and paint. The situation is becoming more and more problematic as the population, according to statistics, uses food supplements more and more often. The solution can be represented by edible packaging, completely biodegradable, and compostable. The tested materials were obtained from biopolymers, agar, carrageenan, and alginate, in well-established quantities and plasticized with glycerol. Rosemary, thyme, and oregano essential oils have been added in varying proportions. The obtained films are completely water-soluble in hot liquids (with a temperature of about 80° C) and can be consumed with the product contained. The films were glossy, pleasant to the touch, thin (thicknesses between 32.8 and 52.8 μm), transparent, and with a pleasant smell, specific to the added essential oil. Tested for microbial evaluation, none of the films indicated the presence of E. coli, S. aureus, enterobacteria, coliform bacteria, yeasts, or molds. This aspect can also be helped by the low values of the water activity index (located between 0.546 and 0.576). The mechanical properties indicated that the material became more resistant with the addition of essential oil, the best values being recorded by the addition of oregano. The results obtained indicate the possibility of using biopolymer-based films with the addition of rosemary, thyme, and oregano essential oil, for wrapping food supplements, thus replacing conventional packaging, multilayer, impossible to sort and recycle. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20films" title="edible films">edible films</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20supplements" title=" food supplements"> food supplements</a>, <a href="https://publications.waset.org/abstracts/search?q=oregano" title=" oregano"> oregano</a>, <a href="https://publications.waset.org/abstracts/search?q=rosemary" title=" rosemary"> rosemary</a>, <a href="https://publications.waset.org/abstracts/search?q=thyme" title=" thyme"> thyme</a> </p> <a href="https://publications.waset.org/abstracts/131184/new-applications-of-essential-oils-edible-packaging-material-for-food-supplements" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/131184.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">133</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">659</span> Fuel Quality of Biodiesel from Chlorella protothecoides Microalgae Species</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mukesh%20Kumar">Mukesh Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahendra%20Pal%20Sharma"> Mahendra Pal Sharma</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Depleting fossil fuel resources coupled with serious environmental degradation has led to the search for alternative resources for biodiesel production as a substitute of Petro-diesel. Currently, edible, non-edible oils and microalgal plant species are cultivated for biodiesel production. Looking at the demerits of edible and non-edible oil resources, the focus is being given to grow microalgal species having high oil productivities, less maturity time and less land requirement. Out of various microalgal species, Chlorella protothecoides is considered as the most promising species for biodiesel production owing to high oil content (58 %), faster growth rate (24–48 h) and high biomass productivity (1214 mg/l/day). The present paper reports the results of optimization of reaction parameters of transesterification process as well as the kinetics of transesterification with 97% yield of biodiesel. The measurement of fuel quality of microalgal biodiesel shows that the biodiesel exhibit very good oxidation stability (O.S) of 7 hrs, more than ASTM D6751 (3 hrs) and EN 14112 (6 hrs) specifications. The CP and PP of 0 and -3 °C are finding as per ASTM D 2500-11 and ASTM D 97-12 standards. These results show that the microalgal biodiesel does not need any enhancement in O.S & CFP and hence can be recommended to be directly used as MB100 or its blends into diesel engine operation. Further, scope is available for the production of binary blends using poor quality biodiesel for engine operation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fuel%20quality" title="fuel quality">fuel quality</a>, <a href="https://publications.waset.org/abstracts/search?q=methyl%20ester%20yield" title=" methyl ester yield"> methyl ester yield</a>, <a href="https://publications.waset.org/abstracts/search?q=microalgae" title=" microalgae"> microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=transesterification" title=" transesterification"> transesterification</a> </p> <a href="https://publications.waset.org/abstracts/58274/fuel-quality-of-biodiesel-from-chlorella-protothecoides-microalgae-species" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58274.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">215</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">658</span> Chelating Effect of Black Tea Extract Compared to Citric Acid in the Process of the Oxidation of Sunflower, Canola, Olive, and Tallow Oils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yousef%20Naserzadeh">Yousef Naserzadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Niloufar%20Mahmoudi"> Niloufar Mahmoudi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Oxidation resistance is one of the important parameters in maintaining the quality of olive oil during its storage. Ensuring the stability of the quality of olive oil is one of the important concerns of the producers and consumers. Prooxidants such as iron and copper accelerate the oxidation reaction, and also anti-oxidants and chelating compounds delay it. In this study, chelating effect of tea extract which contains significant amounts of tannic acid is investigated in comparison with citric acid. To do it, 0.1 ppm copper was added to these four kinds of oil, sunflower, olive, canola, and tallow, and then chelating effect of citric acid (0.01%), tannic acid (0.01%) and tea extract (0.1%) were measured by adding to this composition. To this end, the resistance time of the oils against oxidation was measured at 120 °C and an air flow of 20 liters per hour. And the value of peroxide was measured by oven test in six periods of 24 hours at 105 °C. The results showed that citric acid, tannic acid and tea extract had chelating property and increased the resistance time of the studied oils. As a result, considering chelating property and increasing resistance of oil, tannic acid showed better effect than tea extract and tea extract had better effect than citric acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tannic%20acid" title="tannic acid">tannic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=chelate" title=" chelate"> chelate</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oils" title=" edible oils"> edible oils</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20tea%20extract" title=" black tea extract"> black tea extract</a>, <a href="https://publications.waset.org/abstracts/search?q=TBHQ" title=" TBHQ"> TBHQ</a> </p> <a href="https://publications.waset.org/abstracts/90906/chelating-effect-of-black-tea-extract-compared-to-citric-acid-in-the-process-of-the-oxidation-of-sunflower-canola-olive-and-tallow-oils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90906.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">203</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">657</span> Extraction of Essential Oil From Orange Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aayush%20Bhisikar">Aayush Bhisikar</a>, <a href="https://publications.waset.org/abstracts/search?q=Neha%20Rajas"> Neha Rajas</a>, <a href="https://publications.waset.org/abstracts/search?q=Aditya%20Bhingare"> Aditya Bhingare</a>, <a href="https://publications.waset.org/abstracts/search?q=Samarth%20Bhandare"> Samarth Bhandare</a>, <a href="https://publications.waset.org/abstracts/search?q=Amruta%20Amrurkar"> Amruta Amrurkar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Orange peels are currently thrown away as garbage in India after orange fruits' edible components are consumed. However, the nation depends on important essential oils for usage in companies that produce goods, including food, beverages, cosmetics, and medicines. This study was conducted to show how to effectively use it. By using various extraction techniques, orange peel is used in the creation of essential oils. Stream distillation, water distillation, and solvent extraction were the techniques taken into consideration in this paper. Due to its relative prevalence among the extraction techniques, Design Expert 7.0 was used to plan an experimental run for solvent extraction. Oil was examined to ascertain its physical and chemical characteristics after extraction. It was determined from the outcomes that the orange peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peels" title="orange peels">orange peels</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=distillation" title=" distillation"> distillation</a> </p> <a href="https://publications.waset.org/abstracts/173039/extraction-of-essential-oil-from-orange-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173039.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">87</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">656</span> Extraction of Essential Oil from Orange Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neha%20Rajas">Neha Rajas</a>, <a href="https://publications.waset.org/abstracts/search?q=Aayush%20Bhisikar"> Aayush Bhisikar</a>, <a href="https://publications.waset.org/abstracts/search?q=Samarth%20Bhandare"> Samarth Bhandare</a>, <a href="https://publications.waset.org/abstracts/search?q=Aditya%20Bhingare"> Aditya Bhingare</a>, <a href="https://publications.waset.org/abstracts/search?q=Amruta%20Amrutkar"> Amruta Amrutkar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Orange peels are currently thrown away as garbage in India after orange fruits' edible components are consumed. However, the nation depends on important essential oils for usage in companies that produce goods, including food, beverages, cosmetics, and medicines. This study was conducted to show how to effectively use it. By using various extraction techniques, orange peel is used in the creation of essential oils. Stream distillation, water distillation, and solvent extraction were the techniques taken into consideration in this paper. Due to its relative prevalence among the extraction techniques, Design Expert 7.0 was used to plan an experimental run for solvent extraction. Oil was examined to ascertain its physical and chemical characteristics after extraction. It was determined from the outcomes that the orange peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peels" title="orange peels">orange peels</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=distillation" title=" distillation"> distillation</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a> </p> <a href="https://publications.waset.org/abstracts/173321/extraction-of-essential-oil-from-orange-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173321.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">80</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">655</span> Affectivity of Smoked Edible Sachet in Preventing Oxidation of Natural Condiment Stored in Ambient Temperature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Feny%20Mentang">Feny Mentang</a>, <a href="https://publications.waset.org/abstracts/search?q=Roike%20Iwan%20Montolalu"> Roike Iwan Montolalu</a>, <a href="https://publications.waset.org/abstracts/search?q=Henny%20Adeleida%20Dien"> Henny Adeleida Dien</a>, <a href="https://publications.waset.org/abstracts/search?q=Kristhina%20P.%20Rahael"> Kristhina P. Rahael</a>, <a href="https://publications.waset.org/abstracts/search?q=Tomy%20Moga"> Tomy Moga</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayub%20Meko"> Ayub Meko</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Smoked fish is one of the famous fish products in North Sulawesi, Indonesia. Research in producing smoked fish using smoke liquid, and the use of that product as main taste for a new “natural condiment” have been done, including a series of researches to find materials for sachet. Research aims are to determine the effectiveness of smoked edible sachets, in preventing oxidation of natural condiment, stored in ambient temperature. Two kinds of natural condiment flavors were used, i.e. smoked Skipjack flavor, and Sea Food flavor. Three variables of edible sachets were used for the natural condiments, i.e. non-sachet, edible sachet without smoke liquid, and edible sachet with smoke liquid. The natural condiments were then stored in ambient temperature, for 0, 10, 20, and 30 days. To determine the effectiveness of edible sachets in preventing oxidation, analysis of TBA, water content, and pH were conducted. The results shown that natural condiment with smoked seafood taste had TBA values higher than that of smoked Skipjack. Edible sachet gave a highly significant effect (P > 0.01) on TBA. Natural condiment in smoked edible sachet has a lower TBA than natural condiment non-sachet, and with sachet without smoke liquid. The longer storing time, the higher TBA, especially for non-sachet and with sachet without smoke liquid. There were no significant effect (P > 0.05) of edible sachet on water content and pH. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20sachet" title="edible sachet">edible sachet</a>, <a href="https://publications.waset.org/abstracts/search?q=smoke%20liquid" title=" smoke liquid"> smoke liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20condiment" title=" natural condiment"> natural condiment</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidation" title=" oxidation"> oxidation</a> </p> <a href="https://publications.waset.org/abstracts/33013/affectivity-of-smoked-edible-sachet-in-preventing-oxidation-of-natural-condiment-stored-in-ambient-temperature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33013.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">512</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">654</span> Microbiological Assessment of Fish Sausages Coated with Smoked-Edible Film, and Stored in Room and Refrigerator Temperatures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henny%20A.%20Dien">Henny A. Dien</a>, <a href="https://publications.waset.org/abstracts/search?q=Roike%20I.%20Montolalu"> Roike I. Montolalu</a>, <a href="https://publications.waset.org/abstracts/search?q=Feny%20Mentang"> Feny Mentang</a>, <a href="https://publications.waset.org/abstracts/search?q=Jupni%20Keno"> Jupni Keno</a>, <a href="https://publications.waset.org/abstracts/search?q=Reynerd%20S.%20Burdam"> Reynerd S. Burdam</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fish Sausages became popular nowadays, because of high nutritious and low in cholesterol. However, this food is also highly perishable and often contaminated by pathogen bacteria. Edible film was made from myofibril of Black Marlin (Makaira indica) waste, with addition of liquid smoke 0.8%. The aim of this study were to determine the TPC, total coliform and Escherichia coli in fish sausages coated with smoked edible film, and stored in room temperature (26-29oC), and refrigerator (5-10oC). Results shown that TPC in fish sausages coated with smoked edible film were lower than that of without coated, both for storage in room temperature and in refrigerator. Total coliform in coated with smoked edible film and stored in room temperature ranged between 7-120 MPN/g (1-4 days), while stored in refrigerator ranged between 7-93 MPN/g (1-6 days); while fish sausages coated with edible film without liquid smoke were 7-240 MPN/g (1-4 days) in room temperature, and 7-150 MPN/g in refrigerator. Total E. coli of fish sausages coated with smoked edible film and stored in room temperature ranged between 3-4 MPN/g (1-4 days), while stored in refrigerator ranged were 3 MPN/g (1-6 days); while fish sausages coated with edible film without smoked both stored in room temperature and in refrigerator, shown total E. coli 3 MPN/g during 4 days in room temperature, and 6 days in refrigerator. Total E. coli of sausages without coated stored in room temperature ranged between 7-24 MPN/g, and that of stored in refrigerator ranged between 3-4 MPN/g. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=smoke%20liquid" title="smoke liquid">smoke liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=coating" title=" coating"> coating</a>, <a href="https://publications.waset.org/abstracts/search?q=sausages" title=" sausages"> sausages</a> </p> <a href="https://publications.waset.org/abstracts/33011/microbiological-assessment-of-fish-sausages-coated-with-smoked-edible-film-and-stored-in-room-and-refrigerator-temperatures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33011.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">449</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">653</span> An Investigation of Vegetable Oils as Potential Insulating Liquid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Celal%20Kocatepe">Celal Kocatepe</a>, <a href="https://publications.waset.org/abstracts/search?q=Eyup%20Taslak"> Eyup Taslak</a>, <a href="https://publications.waset.org/abstracts/search?q=Celal%20Fadil%20Kumru"> Celal Fadil Kumru</a>, <a href="https://publications.waset.org/abstracts/search?q=Oktay%20Arikan"> Oktay Arikan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> While choosing insulating oil, characteristic features such as thermal cooling, endurance, efficiency and being environment-friendly should be considered. Mineral oils are referred as petroleum-based oil. In this study, vegetable oils investigated as an alternative insulating liquid to mineral oil. Dissipation factor, breakdown voltage, relative dielectric constant and resistivity changes with the frequency and voltage of mineral, rapeseed and nut oils were measured. Experimental studies were performed according to ASTM D924 and IEC 60156 standards. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=breakdown%20voltage" title="breakdown voltage">breakdown voltage</a>, <a href="https://publications.waset.org/abstracts/search?q=dielectric%20dissipation%20factor" title=" dielectric dissipation factor"> dielectric dissipation factor</a>, <a href="https://publications.waset.org/abstracts/search?q=mineral%20oil" title=" mineral oil"> mineral oil</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20oils" title=" vegetable oils"> vegetable oils</a> </p> <a href="https://publications.waset.org/abstracts/35815/an-investigation-of-vegetable-oils-as-potential-insulating-liquid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35815.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">696</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">652</span> Antimicrobial Activity of Different Essential Oils in Synergy with Amoxicillin against Clinical Isolates of Methicillin-Resistant Staphylococcus aureus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naheed%20Niaz">Naheed Niaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Nimra%20Naeem"> Nimra Naeem</a>, <a href="https://publications.waset.org/abstracts/search?q=Bushra%20Uzair"> Bushra Uzair</a>, <a href="https://publications.waset.org/abstracts/search?q=Riffat%20Tahira"> Riffat Tahira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Antibacterial activity of different traditional plants essential oils against clinical isolates of Methicillin-resistant Staphylococcus aureus (MRSA) through disk diffusion method was evaluated. All the tested essential oils, in different concentrations, inhibited growth of S. aureus to varying degrees. Cinnamon and Thyme essential oils were observed to be the “best” against test pathogen. Even at lowest concentration of these essential oils i.e. 25 µl/ml, clear zone of inhibition was recorded 9+0.085mm and 8+0.051mm respectively, and at higher concentrations there was a total reduction in growth of MRSA. The study also focused on analyzing the synergistic effects of essential oils in combination with amoxicillin. Results showed that oregano and pennyroyal mint essential oils which were not very effective alone turned out to be strong synergistic enhancers. The activity increased with increase in concentration of the essential oils. It may be concluded from present results that cinnamon and thyme essential oils could be used as potential antimicrobial source for the treatment of infections caused by Methicillin-resistant Staphylococcus aureus (MRSA). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Staphylococcus%20aureus" title="Staphylococcus aureus">Staphylococcus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title=" essential oils"> essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibiotics" title=" antibiotics"> antibiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=combination%20therapy" title=" combination therapy"> combination therapy</a>, <a href="https://publications.waset.org/abstracts/search?q=minimum%20inhibitory%20concentration" title=" minimum inhibitory concentration"> minimum inhibitory concentration</a> </p> <a href="https://publications.waset.org/abstracts/22310/antimicrobial-activity-of-different-essential-oils-in-synergy-with-amoxicillin-against-clinical-isolates-of-methicillin-resistant-staphylococcus-aureus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22310.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">447</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">651</span> Study of Engine Performance and Exhaust Emissions on Multi-Cylinder Turbo-Charged Diesel Engine Operated with B5 Biodiesel Blend </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pradip%20Lingfa">Pradip Lingfa</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20M.%20Das"> L. M. Das</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20N.%20Naik"> S. N. Naik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last three decades the world has been confronting an energy crisis caused by the decreased of fossil resources, and increased of environmental problems. This situation resulted in a search for an alternative fuel. Non-edible vegetable oils are promising sources for producing liquid fuels. In the present experimental investigation, the engine tests were carried out for performance and exhaust emissions on 2.5 L Turbo-charged diesel engine fuelled with 5% biodiesel blend obtained from non-edible vegetable oils such as Jatropha, Karanja, and Castor Seeds. The engine tests were carried out at full throttle position with various engine speeds of 1500, 1750, 2000, 2250, 2750 and 3000 rpm respectively. After test, it was observed that 5% Jatropha biodiesel blend have highest brake power of 46.65 kW and less brake specific fuel consumptions of 225.8 kg/kW-hr compared to other two biodiesel blends of brake power of 45.99 kW, 45.81 kW and brake specific fuel consumption of 234.34, 236.55 kg/kW-hr respectively. The brake specific fuel consumption of biodiesel blends increase at increasing speeds for all biodiesel blends. NOx emissions for biodiesel blends were observed to be higher compared to diesel fuel during the entire range of engine operations. The emission characteristics like CO, HC and smoke were lowered at all engine speed conditions compared to diesel fuel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel%20blend" title="biodiesel blend">biodiesel blend</a>, <a href="https://publications.waset.org/abstracts/search?q=brake%20power" title=" brake power"> brake power</a>, <a href="https://publications.waset.org/abstracts/search?q=brake%20specific%20fuel%20consumption" title=" brake specific fuel consumption"> brake specific fuel consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=emission" title=" emission"> emission</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance"> performance</a> </p> <a href="https://publications.waset.org/abstracts/94014/study-of-engine-performance-and-exhaust-emissions-on-multi-cylinder-turbo-charged-diesel-engine-operated-with-b5-biodiesel-blend" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94014.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">175</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">650</span> Characterization of Edible Film from Uwi Starch (Dioscorea alata L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miksusanti">Miksusanti</a>, <a href="https://publications.waset.org/abstracts/search?q=Herlina"> Herlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Wiwin"> Wiwin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research about modification uwi starch (Dioscorea alata L) by using propylene oxide has been done. Concentration of propylene oxide were 6%(v/w), 8%(v/w), and 10%(v/w). The amilograf parameters after modification were characteristic breakdown viscosity 43 BU and setback viscosity 975 BU. The modification starch have edible properties according to FDA (Food and Drug Administration) which have degree of modification < 7%, degree of substitution < 0,1 and propylene oxide concentration < 10%(v/w). The best propylene oxide in making of edible film was 8 %( v/w). The starch control can be made into edible film with thickness 0,136 mm, tensile strength 20,4605 MPa and elongation 22%. Modification starch of uwi can be made into edible film with thickness 0,146 mm, tensile strength 25, 3521 Mpa, elongation 30% and water vapor transmission 7, 2651 g/m2/24 hours. FTIR characterization of uwi starch showed the occurrence of hydroxypropylation. The peak spectrum at 2900 cm-1 showed bonding of C-H from methyl group, which is characteristic for modification starch with hydroxypropyl. Characterization with scanning electron microscopy showed that modification of uwi starch has turned the granule of starch to be fully swallon. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=uwi%20starch" title="uwi starch">uwi starch</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=propylen%20oxide" title=" propylen oxide"> propylen oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=modification" title=" modification"> modification</a> </p> <a href="https://publications.waset.org/abstracts/54718/characterization-of-edible-film-from-uwi-starch-dioscorea-alata-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54718.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">300</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">649</span> Tribological Behavior of EP Additives with Different Percentage of Sulfur </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salete%20Martins%20Alves">Salete Martins Alves</a>, <a href="https://publications.waset.org/abstracts/search?q=Jos%C3%A9%20Josemar%20de%20Oliveira%20Junior"> José Josemar de Oliveira Junior</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The current efforts on design of lubricants are based in attending the new requirement of modern equipment with the focus on the choice of base oil and additives. Nowadays, there are different types of lubricant oils’ bases, such as mineral oils, synthetic oils, re-refined oils and vegetable oils. The lubrication in the boundary condition is controlled mainly by EP additives that interact with the surface forming very thin films. Therefore, the study’s goal is to evaluate the action of three EP additives, with different percentage of sulfur, on friction and wear reduction. They were evaluated in mineral and synthetic oils. Lubricants were prepared with synthetic and mineral oils and added 3 % and 5 % of EP additives. The friction and wear characteristics were studied using HFRR test. In this test, a normal load of 10 N was applied at a frequency of 20 Hz. The analysis of results has appointed that the percentage of sulfur in mineral oil has influenced on wear reduction. However, synthetic oil had good performance with low sulfur content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=boundary%20lubrication" title="boundary lubrication">boundary lubrication</a>, <a href="https://publications.waset.org/abstracts/search?q=EP%20additives" title=" EP additives"> EP additives</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfur" title=" sulfur"> sulfur</a>, <a href="https://publications.waset.org/abstracts/search?q=wear" title=" wear"> wear</a> </p> <a href="https://publications.waset.org/abstracts/10706/tribological-behavior-of-ep-additives-with-different-percentage-of-sulfur" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10706.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">404</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">648</span> Probabilistic Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Repeatedly Used Edible Oils and Finger Foods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suraj%20Sam%20Issaka">Suraj Sam Issaka</a>, <a href="https://publications.waset.org/abstracts/search?q=Anita%20Asamoah"> Anita Asamoah</a>, <a href="https://publications.waset.org/abstracts/search?q=Abass%20Gibrilla"> Abass Gibrilla</a>, <a href="https://publications.waset.org/abstracts/search?q=Joseph%20Richmond%20Fianko"> Joseph Richmond Fianko</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds that can form in edible oils during repeated frying and accumulate in fried foods. This study assesses the chances of health risks (carcinogenic and non-carcinogenic) due to PAHs levels in popular finger foods (bean cakes, plantain chips, doughnuts) fried in edible oils (mixed vegetable, sunflower, soybean) from the Ghanaian market. Employing probabilistic health risk assessment that considers variability and uncertainty in exposure and risk estimates provides a more realistic representation of potential health risks. Monte Carlo simulations with 10,000 iterations were used to estimate carcinogenic, mutagenic, and non-carcinogenic risks for different age groups (A: 6-10 years, B: 11-20 years, C: 20-70 years), food types (bean cake, plantain chips, doughnut), oil types (soybean, mixed vegetable, sunflower), and re-usage frying oil frequencies (once, twice, thrice). Our results suggest that, for age Group A, doughnuts posed the highest probability of carcinogenic risk (91.55%) exceeding the acceptable threshold, followed by bean cakes (43.87%) and plantain chips (7.72%), as well as the highest probability of unacceptable mutagenic risk (89.2%), followed by bean cakes (40.32%). Among age Group B, doughnuts again had the highest probability of exceeding carcinogenic risk limits (51.16%) and mutagenic risk limits (44.27%). At the same time, plantain chips exhibited the highest maximum carcinogenic risk. For adults age Group C, bean cakes had the highest probability of unacceptable carcinogenic (50.88%) and mutagenic risks (46.44%), though plantain chips showed the highest maximum values for both carcinogenic and mutagenic risks in this age group. Also, on non-carcinogenic risks across different age groups, it was found that age Group A) who consumed doughnuts had a 68.16% probability of a hazard quotient (HQ) greater than 1, suggesting potential cognitive impairment and lower IQ scores due to early PAH exposure. This group also faced risks from consuming plantain chips and bean cake. For age Group B, the consumption of plantain chips was associated with a 36.98% probability of HQ greater than 1, indicating a potential risk of reduced lung function. In age Group C, the consumption of plantain chips was linked to a 35.70% probability of HQ greater than 1, suggesting a potential risk of cardiovascular diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PAHs" title="PAHs">PAHs</a>, <a href="https://publications.waset.org/abstracts/search?q=fried%20foods" title=" fried foods"> fried foods</a>, <a href="https://publications.waset.org/abstracts/search?q=carcinogenic%20risk" title=" carcinogenic risk"> carcinogenic risk</a>, <a href="https://publications.waset.org/abstracts/search?q=non-carcinogenic%20risk" title=" non-carcinogenic risk"> non-carcinogenic risk</a>, <a href="https://publications.waset.org/abstracts/search?q=Monte%20Carlo%20simulations" title=" Monte Carlo simulations"> Monte Carlo simulations</a> </p> <a href="https://publications.waset.org/abstracts/192218/probabilistic-health-risk-assessment-of-polycyclic-aromatic-hydrocarbons-in-repeatedly-used-edible-oils-and-finger-foods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192218.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">14</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">647</span> Characteristics of Edible Film Made from Skin and Bone Fish Gelatin, Spotted Oceanic Triggerfish (Canthidermis maculata) and Tilapia Fish (Oreochromis niloticus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Normalina%20Arpi">Normalina Arpi</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahrizal%20Fahrizal"> Fahrizal Fahrizal</a>, <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Yunita"> Dewi Yunita</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible films can increase the shelf life of various food products by acting as water, oxygen, and lipid barrier. Fish gelatin as a film-forming agent has unique characteristics but varies depending on fish species. The purpose of this research is to characterize edible film made using skin and bone fish gelatin with the addition of plasticizer. Gelatin of spotted oceanic triggerfish (Canthidermis maculata) and tilapia (Oreochromis niloticus) were used. Glycerol and sorbitol with concentration of 0.25 and 0.5 % were added as a plasticizer. Spotted oceanic triggerfish gelatin with sorbitol resulted film with higher tensile strength and oxygen permeability, whereas tilapia gelatin with glycerol produced an edible film with higher elongation and water vapor permeability. The edible film made of spotted oceanic triggerfish gelatin and 0.25% sorbitol had the best characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title="edible film">edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20gelatin" title=" fish gelatin "> fish gelatin </a>, <a href="https://publications.waset.org/abstracts/search?q=glycerol" title=" glycerol"> glycerol</a>, <a href="https://publications.waset.org/abstracts/search?q=sorbitol" title=" sorbitol"> sorbitol</a> </p> <a href="https://publications.waset.org/abstracts/89626/characteristics-of-edible-film-made-from-skin-and-bone-fish-gelatin-spotted-oceanic-triggerfish-canthidermis-maculata-and-tilapia-fish-oreochromis-niloticus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">646</span> The Insecticidal Activity of Three Essential Oils on the Chickpea Weevil Callosobruchus Maculatus F (Coleoptera; Curculionidae)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Azzaz%20Siham">Azzaz Siham</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Essential oils are, by definition, secondary metabolites produced by plants as a means of defense against phytophagous pests. This work aims to study the insecticidal effect of the essential oil of three plants: Phoenician juniper Juniperus phoenicea; the Niaouli Melaleuca quinquenervia and the wild carrot Daucus carota L, on the chickpea weevil Callosobruchus maculatus F, which is known as a formidable pest of legumes. Essential oils are obtained by hydrodistillation. The study carried out in the laboratory concerning the insecticidal activity of these essential oils by contact and inhalation effect on C.maculatus gave important results, especially for the essential oil of Juniperus phoenicea for the contact test; and for the inhalation test, the essential oil of Melaleuca quinquenervia shows remarkable insecticidal activity compared to the other two oils. The results of these tests showed a very interesting action. The essential oils used very significantly describe the lifespan of adults. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=juniperus%20phoenicea" title=" juniperus phoenicea"> juniperus phoenicea</a>, <a href="https://publications.waset.org/abstracts/search?q=melaleuca%20quinquenervia" title=" melaleuca quinquenervia"> melaleuca quinquenervia</a>, <a href="https://publications.waset.org/abstracts/search?q=daucus%20carota" title=" daucus carota"> daucus carota</a>, <a href="https://publications.waset.org/abstracts/search?q=Callosobruchus%20maculatus" title=" Callosobruchus maculatus"> Callosobruchus maculatus</a> </p> <a href="https://publications.waset.org/abstracts/146545/the-insecticidal-activity-of-three-essential-oils-on-the-chickpea-weevil-callosobruchus-maculatus-f-coleoptera-curculionidae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146545.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">144</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">645</span> Antioxidant Activity of Essential Oils and Ethanolic Extracts of Four Medicinal Plants Alone and in Combination</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatiha%20Bedjou">Fatiha Bedjou</a>, <a href="https://publications.waset.org/abstracts/search?q=Meriem%20Meddas"> Meriem Meddas</a>, <a href="https://publications.waset.org/abstracts/search?q=Tadjajikt%20Chekkal"> Tadjajikt Chekkal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work aims to evaluate the antioxidant activity of ethanolic extracts and essential oils of aromatic plants of the Lamiaceae family: Thymus algeriensis and Salvia rosmarinus, and Anacardiaceae: Pistacia lentiscus, Myrtaceae: Eucalyptus polybracetea. The polyphenols were measured using the Folin-Ciocalteu method; the results showed that the essential oils studied as well as the ethanolic extracts are relatively rich in polyphenols. Their antioxidant properties were tested by the synthetic DPPH radical trapping method. The IC50 values were determined according to the graph representing the percentage of inhibition of the DPPH radical by essential oils and by ethanolic extracts, according to our results there is a correlation between the level of polyphenols present in the different essential oils and different ethanolic extracts and their ability to neutralize free radicals. Several combinations were carried out between the essential oils and also between the ethanolic extracts in order to determine the type of interactions existing between the combined substances, the results were represented in the form of isobolograms. Additive and super-additive effects were observed in combinations of essential oils, and super-additive and sub-additive effects were observed for combinations of ethanolic extracts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanolic%20extracts" title=" ethanolic extracts"> ethanolic extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH" title=" DPPH"> DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=combination" title=" combination"> combination</a> </p> <a href="https://publications.waset.org/abstracts/173670/antioxidant-activity-of-essential-oils-and-ethanolic-extracts-of-four-medicinal-plants-alone-and-in-combination" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173670.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">61</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">644</span> Antimicrobial, Antioxidant and Free Radical Scavenging Activities of Essential Oils Extracted from Six Eucalyptus Species</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sanaa%20K.%20Bardaweel">Sanaa K. Bardaweel</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20M.%20Hudaib"> Mohammad M. Hudaib</a>, <a href="https://publications.waset.org/abstracts/search?q=Khaled%20A.%20Tawaha"> Khaled A. Tawaha</a>, <a href="https://publications.waset.org/abstracts/search?q=Rasha%20M.%20Bashatwah"> Rasha M. Bashatwah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Eucalyptus species are well reputed for their traditional use in Asia as well as in other parts of the world; therefore, the present study was designed to investigate the antimicrobial and antioxidant activities associated with essential oils from different Eucalyptus species. Essential oils from the leaves of six Eucalyptus species, including: Eucalyptus woodwardi, Eucalyptus stricklandii, Eucalyptus salubris, Eucalyptus sargentii, Eucalyptus torquata and Eucalyptus wandoo were separated by hydrodistillation and dried over anhydrous sodium sulphate. DPPH, ferric reducing antioxidant power, and hydroxyl radical scavenging activity assays were carried out to evaluate the antioxidant potential of the oils. The results indicate that examined oils exhibit substantial antioxidant activities relative to ascorbic acid. Previously, these oils were evaluated for their antimicrobial activities, against wide range of bacterial and fungal strains, and they were shown to possess significant antimicrobial activities. In this study, further investigation into the growth kinetics of oil-treated microbial cultures was conducted. The results clearly demonstrate that the microbial growth was markedly inhibited when treated with sub-MIC concentrations of the oils. Taken together, the results obtained indicate a high potential of the examined essential oils as bioactive oils, for nutraceutical and medical applications, possessing significant antioxidant and anti microbial activities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial" title="antimicrobial">antimicrobial</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20%28volatile%29%20oil" title=" essential (volatile) oil"> essential (volatile) oil</a>, <a href="https://publications.waset.org/abstracts/search?q=Eucalyptus" title=" Eucalyptus"> Eucalyptus</a> </p> <a href="https://publications.waset.org/abstracts/19747/antimicrobial-antioxidant-and-free-radical-scavenging-activities-of-essential-oils-extracted-from-six-eucalyptus-species" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19747.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">643</span> Formulation and Technology of the Composition of Essential Oils as a Feed Additive in Poultry with Antibacterial Action</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Barbaqadze">S. Barbaqadze</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Goderdzishvili"> M. Goderdzishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Mosidze"> E. Mosidze</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Lomtadze"> L. Lomtadze</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Mshvildadze"> V. Mshvildadze</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Bakuridze"> L. Bakuridze</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Berashvili"> D. Berashvili</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Bakuridze"> A. Bakuridze</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper focuses on the formulation of phytobiotic designated for further implantation in poultry farming. Composition was meant to be water-soluble powder containing antibacterial essential oils. The development process involved Thyme, Monarda and Clary sage essential oils. The antimicrobial activity of essential oils composite was meant to be tested against gram-negative and gram-positive bacterial strains. The results are processed using the statistical program Sigma STAT. To make essential oils composition water soluble surfactants were added to them. At the first stage of the study, nine options for the optimal composition of essential oils and surfactants were developed. The effect of the amount of surfactants on the essential oils composition solubility in water has been investigated. On the basis of biopharmaceutical studies, the formulation of phytobiotic has been determined: Thyme, monarda and clary sage essential oils 2:1:1 - 100 parts; Licorice extract 5.25 parts and inhalation lactose 300 parts. A technology for the preparation of phytobiotic has been developed and a technological scheme for the preparation of phytobiotic has been made up. The research was performed within the framework of the grant project CARYS-19-363 funded be the Shota Rustaveli National Science Foundation of Georgia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clary" title="clary">clary</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title=" essential oils"> essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=monarda" title=" monarda"> monarda</a>, <a href="https://publications.waset.org/abstracts/search?q=phytobiotics" title=" phytobiotics"> phytobiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=poultry" title=" poultry"> poultry</a>, <a href="https://publications.waset.org/abstracts/search?q=thyme" title=" thyme"> thyme</a> </p> <a href="https://publications.waset.org/abstracts/133039/formulation-and-technology-of-the-composition-of-essential-oils-as-a-feed-additive-in-poultry-with-antibacterial-action" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/133039.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">160</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20oils&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20oils&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20oils&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=edible%20oils&page=5">5</a></li> <li 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