Tag Archives: sunflower oil

xxx G.M. Laurindo, G.A.S. Ferraz, F.A. Damasceno, P.F.P. Ferraz, P.C. Neto, R.P. Castro, J.X. Silva, M. Barbari and V. Becciolini
Use of compost from a compost barn installation as organic fertilizer
Abstract |

Use of compost from a compost barn installation as organic fertilizer

G.M. Laurindo¹, G.A.S. Ferraz¹*, F.A. Damasceno¹, P.F.P. Ferraz¹, P.C. Neto¹, R.P. Castro², J.X. Silva¹, M. Barbari³ and V. Becciolini³

¹Federal University of Lavras, Agricultural Engineering Department, Campus Universitário, PO Box 3037 Lavras, Minas Gerais, Brazil
²Federal University of Lavras, Agriculture Department, Campus Universitário,
PO Box 3037 Lavras, Minas Gerais, Brazil
³University of Florence, Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13, Firenze, Italy
*Correspondence: gabriel.ferraz@ufla.br

Abstract:

Organic fertilization is a profitable option and an environmentally correct alternative. The compost barn confinement system generates an organic material that can be applied to fertilize crops used to produce food for dairy cattle. This work objective is to evaluate the use of this material as an organic fertilizer. For the tests, sunflowers were planted in 15 L pots made up of ¾ soil and ¼ sand, kept in a greenhouse and four doses of fertilizer were tested (0, 5, 25 and 125 g/pot), using organic compost generated by a compost barn with Holstein dairy cows. The tests showed positive results for plant growth and development and for grain production for all doses, with a significant difference only for the 125 g dose, which presented an average number of leaves of 15.96, stem diameter of 12.5 mm and thousand seed weight of 28.63 g. It was found that there was greater plant growth and greater grain filling with an increase in the fertilizer dose, proving the positive effects on the plant of using organic compost from a compost barn.

Key words:

, , , ,



688-695 V. Dubrovskis, I. Plume and I. Straume
Anaerobic co-fermentation of molasses and oil with straw pellets
Abstract |
Full text PDF (602 KB)

Anaerobic co-fermentation of molasses and oil with straw pellets

V. Dubrovskis*, I. Plume and I. Straume

Latvia University of Life Sciences and Technologies, Faculty of Engineering, Institute of Energetics, Cakstes blvd. 5, LV3001 Jelgava, Latvia
*Correspondence: vilisd@inbox.lv

Abstract:

The average grain and straw production in Latvia is increasing in last decade. Straw is not always managed properly and its utilisation in biogas plants can be considered as an alternative. Straw is not the best feedstock for methane production, because it has high C/N ratio. Co-fermentation with other biomass with higher N content can improve the methane production. Purpose of investigation is to evaluate the wheat straw pellets biomass suitability for production of the methane and effect of its co-fermentation with molasses, fried sunflower oil and catalyst Metaferm. The anaerobic digestion process for biogas production was investigated in 0.75 L digesters, operated in batch mode at temperature 38 ± 1.0°C. The average biogas yield per unit of dry organic matter added from digestion of wheat straw pellets was 0.540 L g-1DOM and methane yield was 0.285 L g-1DOM. Average biogas yield from co-fermentation of wheat straw pellets and molasses was 0.777 L g-1DOM and methane yield was 0.408 L g-1DOM. Average biogas yield from fermentation of wheat straw pellets with 1ml Metaferm was 0.692 L g-1DOM and methane yield was 0.349 L g-1DOM. Average biogas yield from co-fermentation of wheat straw pellets and sunflowers oil was 1.041 L g-1DOM and methane yield was 0.639 L g-1DOM. All investigated biomasses can be used for methane production.

Key words:

, , , , ,



1399–1410 L. Nilova, T. Pilipenko, and S. Malyutenkova
An investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products
Abstract |
Full text PDF (590 KB)

An investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products

L. Nilova,* T. Pilipenko, and S. Malyutenkova

Peter the Great St Petersburg Polytechnic University, Institute of Industrial Management, Economics and Trade, Graduate School of Commodity and Service, Novorossiyskaya Street 50, 194021 St Petersburg, Russia
* Correspondence: nilova_l_p@mai.ru

Abstract:

This article discusses ways in which the antioxidant capacity of bakery products (otherwise referred to as ‘BPs’) can be increased by adding various types of vegetable oil to the dough: chosen as test oil was unrefined rice bran oil, unrefined pumpkin seed oil, and refined and deodorised sunflower oil. The authors conducted a study of fatty acid compositions and biologically active substances to be found in vegetable oils. The antioxidant properties of vegetable oils were analysed according to the following characteristics: the formation of the primary (peroxide value) and secondary (anisidine value) oxidation products; the oxidation coefficient (IR spectroscopy) which can be determined in the process of applying thermal treatment (with five hours of heating at 120 °C), which leads to the Vitamin E being destroyed. The biochemical composition of vegetable oils affected their resistance to the thermal oxidation process in the following sequence: unrefined rice bran oil > unrefined pumpkin seed oil > refined and deodorised sunflower oil. BPs were made from wheat flour dough with the addition of 4% of the corresponding vegetable oil and 5% of sugar, and were baked at two temperature regimes: at 200 °C and at 220 °C. The antioxidant activity of the BPs was determined by means of two methods: by chemiluminescence, and by DPPH radical assay. The antioxidant activity of the BPs varies depending on the vegetable oil being used, with the differences being revealed in the following way: BPs with unrefined pumpkin seed oil > BPs with unrefined rice bran oil > BPs with refined and deodorised sunflower oil. Any increase in the baking temperature reduced the antioxidant activity of the BPs; the antioxidant properties in the crust and the crumb were reduced at differing rates.

Key words:

, , , , ,