Effect of clarification on the fatty acid composition of grape must and the fermentation kinetics of white wines

1999 ◽  
Vol 209 (6) ◽  
pp. 439-444 ◽  
Author(s):  
F. Varela ◽  
F. Calderón ◽  
M. C. González ◽  
B. Colomo ◽  
J. A. Suárez
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
White Wines ◽  
Grape Must ◽  
Fermentation Kinetics ◽  
Kinetics Of

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

2021 ◽  
pp. 131805
Author(s):  
Angela Borriello ◽  
Nicoletta Antonella Miele ◽  
Paolo Masi ◽  
Alessandra Aiello ◽  
Silvana Cavella
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Gelation Kinetics ◽  
Kinetics Of ◽  
Natural Wax

scholarly journals The influence of fatty acid composition on the kinetics of the vegetable oil methanolysis reaction

2021 ◽  
Vol 10 (2) ◽  
pp. 24-31
Author(s):  
Milan Kostić ◽  
Olivera Stamenković ◽  
Vlada Veljković
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Rate Constant ◽  
Reaction Rate ◽  
Unsaturated Fatty Acids ◽  
Reaction Rate Constant ◽  
Conversion Degree ◽  
Kinetics Of

The base-catalyzed methanolysis of roadside pennycress, olive, melon, grapeseed, hempseed, sunflower, and plum kernel oils was performed in the presence of KOH (1% to the oil weight) at the temperature of 60° C and the methanol/oil molar ratio of 6:1. The aim of this work was to reveal the influence of the fatty acid composition of the oils on the kinetics of these methanolysis reactions. The irreversible pseudo-first-order reaction was used for modeling the kinetics of the methanolysis reactions, and the reaction rate constant was correlated with the content of unsaturated fatty acids in the oil. The value of the reaction rate constant increases linearly with increasing the unsaturated fatty acids content in the oil. The applicability and reliability of the model were confirmed by high values of the coefficient of determination and low values of the mean relative percentage deviation between the calculated and experimental triacylglycerols conversion degree.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Geoffrey M. Meru ◽  
Yuqing Fu ◽  
Dayana Leyva ◽  
Paul Sarnoski ◽  
Yavuz Yagiz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Health Benefits ◽  
Pumpkin Seed ◽  
Production Practices

This article aims to summise production and nutrition aspects of pumpkin seed. Specifically, it focuses on health benefits of the seeds, production practices and provides data on the oil, protein and fatty acid composition of 35 pumpkin accessions.  

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