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Rice bran oil is known as wonder oil and it is the most important vegetable oil in Asia. Rice bran oil is extracted from bran that is the outer hard layer of rice. It is an emerging category in edible oil with a lot of nutritional properties and health benefits. Rice bran oil is heart-friendly, boosts up immunity, and prevents from other diseases occurring commonly in Pakistan. The current study aimed to stabilize rice bran oil through different probiotic isolates and to assess the nutritional content of rice bran oil after stabilization. The study was aimed to inactivate naturally occurring lipases that can hydrolyze oil into glycerol and free fatty acid which is a serious problem that gives it a rancid taste and smell. Antilipase activity was used to inactivate naturally occurring lipases that are a huge threat to the stabilization process. The fermentation process utilizes antilipase activity without affecting the nutritional value of oil. Lactobacillus strains were used for the stabilization of rice bran oil. Rice bran oil was extracted in the Soxhlet apparatus. The probiotic lab isolates Lactobacillus delbrueckii S2, Lactobacillus casei S5 and Lactobacillus plantarum S13 were applied to it to increase its shelf life and prevent oxidative rancidity. The extraction temperature of rice bran oil was maintained above 40 °C to inhibit lipase activity. Rice bran oil samples were stored at refrigeration temperature to arrest lipase activity. Probiotics maintained acidic pH to keep oil stabilization. Qualitative analysis was done to confirm rice bran oil stabilization. Determination of Free Fatty Acid (FFA) and saponification value confirmed that oxidative rancidity of rice bran oil was controlled by probiotics. FFA count was less than 10% and Saponification Value (SV) was 180. GC analysis was performed to analyze the FFA profile. Gas Chromatography results have shown 3 fatty acids. Statistical analysis has shown non-significant effect on different incubation temperatures of Lactobacillus isolates. Among the biological methods of stabilization, the use of probiotics is a novel concept and recommended for commercial application.

Despite widespread and its local available as a naturalized hedge and shade plant, the potential of Trichilia emetica was not utilized in soap making by the majority of local community in various parts of Dodoma, Tanzania. This study aimed to assess the quantity (yields) and quality (Acid Values (AVs), %Free Fatty Acids (%FFAs) and Saponification Values (SVs) of seed oil from water plant (T. emetica), suitable for soap making application. Solvent extraction method was used during oil extraction, where by 50gm of preheated and powdered seed materials were immersed in 250 ml of n-hexane in 1:5 (w/v) to dissolve the oil contained in the seed cake. The oil was collected by vaporizing solvent out through Rotary evaporation at 60 °C. Also standard titration methods were used to obtain SVs, AVs and %FFAs of the extracted oil. Results showed that T. emetica seeds contained higher quantity of oil (48.4%−50.2%) than many reported commercial plant seed oils. Also, the study found higher AV (7.4 mgKOH/g−7.8 mgKOH/g), %FFA (3.7% to 3.9%) and SVs (189.5 mgKOH/g − 191.4 mgKOH/g) than the maximum acceptable limits of 0.50 mg KOH/g, 0.020% and 175 mgKOH/g − 187 mgKOH/g prescribed by ASTM standards (2002). The obtained results showed that, T. emetica seeds yielded high oil quantity with low qualities due to higher levels of acidity. But high SVs guarantees the possibility of using T. emetica seed oil in soap making. However, the oil requires purification in order to bring levels of acidity to acceptable standards and guarantee its normal use in soap making.

The study aimed at investigating the meat chemical composition and physical properties of oil of the Hamri (Barbus luteus) and Balaout (Chondrostoma regium) fish and its oil content or fatty acids, and also to know the impact of its oils on the level of cholesterol, triglyceride, high density lipoprotein (HDL) and blood sugar levels of laboratory rats. The study area extended from the province of Shirqat and Balad district to the province of Salah al-Din. The approximate percentages of meat from Hamri were 72.13, 19.74, 5.07 and 1.60 % for the moisture, protein, fat and ash respectively, and 71.63, 19.98, 4.96 and 2.04% respectively from Balaout. The extract oil from 2 types of fish differed significantly in Iodine value, Peroxide value, and Acid value and in saponification number. The fatty acids profiles results showed that oils from Hamri and Balaout fish meat consisted of 44.31 and 55.76% of Saturated fatty acid, 36.10 and 25.41% of poly unsaturated fatty acid, and 18.17 and 25.41% poly unsaturated fatty acids respectively. The experiment laboratory rats showed decreases in cholesterol, triglyceride and blood sugar level, and increases in high density lipoprotein (HDL). In conclusion, it is recommended that this oil can be used in human diet for health benefits.