scholarly journals Physicochemical Properties of Blends of Palm Mid-Fraction, Palm Stearin and Olive Oil

2014 ◽  
Vol 37 (1) ◽  
pp. 57-62 ◽  
Author(s):  
Nazaruddin Ramli ◽  
Mamot Said ◽  
Abu Bakar Aftar Mizan ◽  
Yen-Nee Tan ◽  
Mohd Khan Ayob
Keyword(s):  
Physicochemical Properties ◽  
Olive Oil ◽  
Palm Stearin

scholarly journals Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

2021 ◽  
Vol 65 (4) ◽  
Author(s):  
Yasir Uddin ◽  
Nasir Mehmood Khan ◽  
Farman Ali ◽  
Shujaat Ahamd ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Surface Tension ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Food Processing ◽  
Juglans Regia ◽  
Acid Value ◽  
Walnut Oil ◽  
Iodine Values

Abstract. In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes.      Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

Novel experimental protocol to increase specific plasma nonesterified fatty acids in humans

2003 ◽  
Vol 284 (1) ◽  
pp. E18-E24 ◽  
Author(s):  
Carine Beysen ◽  
Abigail K. Belcher ◽  
Fredrik Karpe ◽  
Barbara A. Fielding ◽  
Emilio Herrera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Palm Stearin ◽  
Safflower Oil ◽  
Experimental Protocol ◽  
Plasma Nefa ◽  
Heparin Infusion ◽  
Nonesterified Fatty Acids ◽  
Abundant Fatty Acid ◽  
Low Dose Heparin

This study reports a novel protocol to increase plasma monounsaturated, polyunsaturated, and saturated nonesterified fatty acids (NEFA) in eight healthy volunteers (age 29–54 yr, body mass index 23–26 kg/m2). This was achieved by feeding small boluses of fat at different time points (35 g at 0 min and 8 g at 30, 60, 90, 120, 150, 180, and 210 min) in combination with a continuous low-dose heparin infusion. Olive oil, safflower oil, or palm stearin were used to increase monounsaturated, polyunsaturated, or saturated NEFAs, respectively. Plasma NEFA concentrations were increased for 2 h, when fat and heparin were given (olive oil: 745 ± 35 μmol/l; safflower oil: 609 ± 37 μmol/l, and palm stearin: 773 ± 38 μmol/l) compared with the control test (no fat and no heparin: 445 ± 41 μmol/l). During the heparin infusion, 18:1 n-9 was the most abundant fatty acid for the olive oil test compared with 18:2 n-6 for the safflower oil test and 16:0 for the palm stearin test ( P < 0.01). The method described here successfully increases several types of plasma NEFA concentrations and could be used to investigate differential effects of elevated individual NEFAs on metabolic processes.

scholarly journals Effect of dietary fats rich in lauric, myristic, palmitic, oleic or linoleic acid on plasma, hepatic and biliary lipids in cholesterol-fed hamsters

1997 ◽  
Vol 77 (4) ◽  
pp. 605-620 ◽  
Author(s):  
Elke A. Trautwein ◽  
Angelika Kunath-Rau ◽  
Juliane Dietrich ◽  
Stephan Drusch ◽  
Helmut F. Erbersdobler
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Plasma Cholesterol ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Dietary Fats ◽  
Cholesterol Gallstones ◽  
Biliary Lipids ◽  
Sunflowerseed Oil

Effects of different dietary fats on plasma, hepatic and biliary lipids were determined in male golden Syrian hamsters (Mesocricetus auratus) fed on purified diets for 7 weeks. Diets were made by blending different fats containing characteristic fatty acids: butter (14:0 + 16:0), palm stearin (16:0), coconut oil (12:0 + 14:0), rapeseed oil (18:1), olive oil (18:l) and sunflowerseed oil (18:2). In all diets except the sunflowerseed oil diet dietary 18:2 was held constant at 2% energy. Total fat supplied 12% of energy and cholesterol was added at 4 g/kg diet. Plasma cholesterol and triacyglycerol concentrations were increased by dietary cholesterol. After 7 weeks, plasma cholesterol concentrations were highest with the palm Stearin, coconut oil and olive oil diets (8·9, 8·9 and 9·2 mmol/l) and lowest with the rapeseed oil and sdowerseed oil diets (6·7 and 5·5 mmol/l) while the butter diet was intermediate (8·5 mmol/l). Hepatic cholesterol concentration was highest in hamsters fed on the olive oil diet and lowest with the palm stearin diet (228v. 144 µmol/g liver). Biliary lipids, lithogenic index and bile acid profile of the gall-bladder bile did not differ significantly among the six diets. Although the gallstone incidence was generally low in this study, three out of 10 hamsters fed on the palm stearin diet developed cholesterol gallstones. In contrast, no cholesterol gallstones were found with the other diets. Rapeseed and dowerseed oils caused the lowest plasma cholesterol and triacyglycerol concentrations whereas olive oil failed to demonstrate a cholesterol-lowering effect compared with diets rich in saturated fatty acids. Since 18:2 was kept constant at 2% of energy in all diets, the different responses to rapeseed and olive oils could possibly be attributed to their different contents of 16:0 (5·6 %v. 12·8% respectively). Other possible explanations are discussed.

scholarly journals Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

LWT ◽  
2021 ◽  
pp. 112815
Author(s):  
K. Zampouni ◽  
A. Soniadis ◽  
T. Moschakis ◽  
C.G. Biliaderis ◽  
A. Lazaridou ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Olive Oil ◽  
Crystalline Microstructure

scholarly journals Effect of Saturated/Unsaturated Fatty Acid Ratio on Physicochemical Properties of Palm Olein–Olive Oil Blend

2009 ◽  
Vol 87 (3) ◽  
pp. 255-262 ◽  
Author(s):  
Mahsa Naghshineh ◽  
Abdul Azis Ariffin ◽  
Hasanah Mohd Ghazali ◽  
Hamed Mirhosseini ◽  
Abdulkarim S. Mohammad
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Unsaturated Fatty Acid ◽  
Palm Olein ◽  
Fatty Acid Ratio ◽  
Acid Ratio ◽  
Oil Blend

Physicochemical Properties of Natural Phenolics from Grapes and Olive Oil Byproducts and Their Antioxidant Activity in Frozen Horse Mackerel Fillets

2006 ◽  
Vol 54 (2) ◽  
pp. 366-373 ◽  
Author(s):  
Manuel Pazos ◽  
Ana Alonso ◽  
Juan Fernández-Bolaños ◽  
Josep L. Torres ◽  
Isabel Medina
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Horse Mackerel

scholarly journals Studying the Physicochemical Properties and Isolation of Unsaturated Fatty Acids from Edible Oils by GC-MS and Argentated Silica Gel Chromatography

2021 ◽  
pp. 346-362
Author(s):  
Salim Najmaldain Saber ◽  
Hikmat Ali Mohamad ◽  
Madzlan Aziz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Methyl Ester ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Acid Methyl

The core objective of this study was to investigate the physicochemical characteristics and fatty acid composition of the oils of sunflower, olive, virgin coconut and ginger oils, as well as the separation of their unsaturated fatty acids. The data indicated a significant variation in physicochemical properties (acid, saponification, ester, and iodine values) among oils. Transesterification process was carried out at a molar ratio of 1:7:0.1 of oil: methanol: KOH. Fatty acid methyl esters of oils were analyzed by infrared (IR) and gas chromatography–mass (GC-MS) spectrometry. Twelve fatty acids were identified, where the major fatty acid of  olive oil was found to be  oleic acid (89%), whereas those of sunflower and ginger oils were linoleic acid (80.9 %) and (79.3 %), respectively. Sunflower and olive oils were fractionated by 25% silver nitrate-impregnated silica gel column chromatography. By this method, linoleic acid methyl ester from sunflower and oleic acid methyl ester from olive oil were isolated with high purity percentages and yields. This study is significant for the development of food and pharmaceutical products.

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