Characterization of fatty acid methyl esters by thermal analysis

1993 ◽  
Vol 40 (2) ◽  
pp. 463-473 ◽  
Author(s):  
F. J. Rey ◽  
O. Chamorro ◽  
F. J. Martín Gil ◽  
J. Martín Gil
Keyword(s):  
Thermal Analysis ◽  
Fatty Acid ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Acid Methyl

Chromatographic characterization of triacylglycerides and fatty acid methyl esters in microalgae oils for biodiesel production

2013 ◽  
Vol 5 (5) ◽  
pp. 053111 ◽  
Author(s):  
A. T. Soares ◽  
B. F. Silva ◽  
L. L. Fialho ◽  
M. A. G. Pequeno ◽  
A. A. H. Vieira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Biodiesel Production ◽  
Acid Methyl ◽  
Chromatographic Characterization

Formation and Characterization of Fully Dilutable Microemulsion with Fatty Acid Methyl Esters as Oil Phase

2015 ◽  
Vol 3 (3) ◽  
pp. 443-450 ◽  
Author(s):  
Wanxu Wang ◽  
Hongtu Wei ◽  
Zhiping Du ◽  
Xiumei Tai ◽  
Guoyong Wang
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Acid Methyl

scholarly journals GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp

2020 ◽  
pp. 25-39
Author(s):  
Esienanwan Esien Efiong ◽  
Jonathan Maduka Nwaedozie ◽  
Abraham Ehinomhen Ubhenin ◽  
Emmanuel Hala Kwon- Ndung
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Methyl Esters ◽  
Octadecadienoic Acid ◽  
Methyl Esters ◽  
Hexadecanoic Acid ◽  
Sweet Potatoes ◽  
Acid Methyl ◽  
Soxhlet Apparatus ◽  
Significant Health

Aims: To characterize unsweetened and sweetened “kunun-zaki” drink/pulp using GC-MS. Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” drink, sweetened “kunun-zaki” drink, unsweetened “kunun-zaki” pulp and sweetened “kunun-zaki” pulp respectively. Place of Study: Department of Biochemistry, Federal University of Lafia, Nasarawa State and Central Diagnostic and Research Laboratory, Ilorin, Nigeria. Methodology: The processes involved sorting, cleaning, soaking, decanting, washing, milling, gelatinization, fermentation, and sieving. Unsweetened “kunun-zaki” beverage was made from millet, sorghum, soybean, dried sweet potatoes, germinated rice, ginger, and cloves. The same process was followed for the sweetened variety, with addition of dried dates. After sieving to collect “kunun-zaki” beverage, the remnant was the pulp. Hydrodistillation and Soxhlet apparatus were used to extract the essential oils, and fatty acids respectively. Fatty acid methyl esters of the samples were then analysed using GC-MS. Results: The GC chromatogram identified three constituents in unsweetened “kunun-zaki” drink. The dominant constituents were 9,12-octadecadienenoic acid (z,)- (73.36%), and n-hexadecanoic acid (19.31%). Eleven compounds were identified in sweetened “kunun-zaki” drink. The most abundant was 9, 12-octadecadienoic acid (Z,Z)- 54.062%, followed by n-hexadecanoic acid (17.278%). Twenty-one peaks corresponding to eighteen compounds were detected in unsweetened “kunun-zaki” pulp. The dominant constituents were gingerol (20.262%), 1H-3a,7-methanoazulene,2,3,4,7,8,8a-hexahydro-3,6,8,8-teramethyl-,[3R-(3α,3aβ,7 β,8aα)]- (19.925%),  2-Butanone,4-(4-hydroxy-3-methoxyphenyl)- (15.59%), and cedrene (10.977%). For sweetened “kunun-zaki” pulp, four compounds were detected. The dominant compounds being 9,12-octadecadienoic acid (z,z)- (68.664%), n-hexadecanoic acid (18.654%), and oleic acid (10.199%). Conclusion: The results showed safe fatty acid profile of all samples for different health status. Other components showed bioactivities with significant health benefits. This study identified compounds which validate the medicinal claims of “kunun-zaki.” This is the first documentation of GC-MS profiling of “kunun-zaki” parts.

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