FATTY ACID COMPOSITION OF HEART PHOSPHOLIPIDS IN THE AORTA-LIGATURE CARDIOPATHY

1965 ◽  
Vol 43 (6) ◽  
pp. 937-942 ◽  
Author(s):  
P. Prioreschi ◽  
A. Kuksis ◽  
B. Rogers
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chromatographic Pattern ◽  
Layer Chromatography ◽  
Long Chain

Total cardiac lipids, phospholipids, and the gas-chromatographic pattern of the fatty acids of the various phospholipid fractions separated on thin-layer chromatography were studied before the development of the aorta-ligature cardiac necroses in the rat. The most significant changes were found in the cardiolipin fraction of the treated animals. In this fraction, 24 hours after the ligature of the aorta, there was a relative decrease of C18:2 and increase of two components tentatively identified as long-chain unsaturated fatty acids. Changes in the fatty acid composition of other phospholipids were not considered significant.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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