scholarly journals Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Gabriel D. Fernandes ◽  
Raquel B. Gómez-Coca ◽  
María del Carmen Pérez-Camino ◽  
Wenceslao Moreda ◽  
Daniel Barrera-Arellano
Keyword(s):  
Fatty Acids ◽  
Chemical Characterization ◽  
Principal Component ◽  
Principal Minor ◽  
New Approach ◽  
Terpenic Alcohols ◽  
Pecan Nut Oil ◽  
Minor Compounds ◽  
Sweet Almond

The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital Âtman (BR). The contents of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-, methyl-, and dimethylsterols, squalene, and tocopherols were determined. Oleic, palmitic, and linoleic acids were the main fatty acids. Desmethylsterols were the principal minor compounds withβ-sitosterol being the most abundant component. Low amounts of aliphatic and terpenic alcohols were also found. The major tocopherol in hazelnut and sweet almond oils wasα-tocopherol, whereasγ-tocopherol prevailed in pecan nut oil. Principal component analysis made it possible for us to differentiate among samples, as well as to distinguish between commercial and laboratory-extracted oils. Heatmap highlighted the main variables featuring each sample. Globally, these results have brought a new approach on nut oil characterization.

scholarly journals Chemical characterization of commercial and single-variety avocado oils

2018 ◽  
Vol 69 (2) ◽  
pp. 256 ◽  
Author(s):  
G. D. Fernandes ◽  
R. B. Gómez-Coca ◽  
M. C. Pérez-Camino ◽  
W. Moreda ◽  
D. Barrera-Arellano
Keyword(s):  
Fatty Acids ◽  
Chemical Characterization ◽  
Complete Characterization ◽  
The Other ◽  
Principal Minor ◽  
Avocado Oil ◽  
Terpenic Alcohols ◽  
Minor Compounds ◽  
Single Variety

This work aimed to determine the major and minor compounds of avocado oils. Mono-varietal oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars were obtained by means of an Abencor® system, while commercial oils from Brazil, Chile, Ecuador and New Zealand were purchased locally. The content of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl- methyl- and dimethyl-sterols, squalene and tocopherols were determined. The main triacylglycerols were those with ECN48. In addition, the oleic, palmitic and linoleic acids prevailed. Desmethyl-sterols were the principal minor compounds. Low amounts of aliphatic and terpenic alcohols were also found. Squalene concentrations were higher in Bacon, Fuerte and Pinkerton oils than in the other oils. The most abundant tocopherol was α-tocopherol. Partial least squares discriminant analysis made it possible to express the differences among the samples. To summarize, this work brings a different approach to the complete characterization of avocado oil.

scholarly journals Chemical characterization of effective and ineffective strains of Rhizobium leguminosarum bv. viciae.

1999 ◽  
Vol 46 (4) ◽  
pp. 1001-1009
Author(s):  
S F Izmailov ◽  
G Y Zhiznevskaya ◽  
L V Kosenko ◽  
G N Troitskaya ◽  
N N Kudryavtseva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Rhizobium Leguminosarum ◽  
Unsaturated Fatty Acids ◽  
Effective Strain ◽  
Chemical Characterization ◽  
Unsaturation Index ◽  
Fa Composition ◽  
Sds Page ◽  
Lower Molecular Mass

Chemical composition of lipopolysaccharide (LPS) isolated from an effective (97) and ineffective (87) strains of R. l. viciae has been determined. LPS preparations from the two strains contained: glucose, galactose, mannose, fucose, arabinose, heptose, glucosamine, galactosamine, quinovosamine, and 3-N-methyl-3,6-dideoxyhexose, as well as glucuronic, galacturonic and 3-deoxyoctulosonic acid. The following fatty acids were identified: 3-OH 14:0, 3-OH 15:0, 3-OH 16:0, 3-OH 18:0 and 27-OH 28:0. The ratio of 3-OH 14:0 to other major fatty acids in LPS 87 was higher that in LPS 97. SDS/PAGE profiles of LPS indicated that, in lipopolysaccharides, relative content of S form LPS I to that of lower molecular mass (LPS II) was much higher in the effective strain 97 than in 87. All types of polysaccharides exo-, capsular-, lipo, (EPS, CPS, LPS, respectively) examined possessed the ability to bind faba bean lectin. The degree of affinity of the host lectin to LPS 87 was half that to LPS 97. Fatty acids (FA) composition from bacteroids and peribacteroid membrane (PBM) was determined. Palmitic, stearic and hexadecenoic acids were common components found in both strains. There was a high content of unsaturated fatty acids in bacteroids as well as in PBM lipids. The unsaturation index in the PBM formed by strain 87 was lower than in the case of strain 97. Higher ratio of 16:0 to 18:1 fatty acids was characteristic for PMB of the ineffective strain.

A new approach to chemical characterization of polymer surfaces

1995 ◽  
Vol 58 (2) ◽  
pp. 291-296 ◽  
Author(s):  
Thomas B. Lloyd ◽  
Kathleen E. Ferretti ◽  
Joyce Lagow
Keyword(s):  
Chemical Characterization ◽  
Polymer Surfaces ◽  
New Approach

scholarly journals Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage

Molecules ◽  
2020 ◽  
Vol 25 (15) ◽  
pp. 3549 ◽  
Author(s):  
Gabriella Di Lena ◽  
Petra Ondrejíčková ◽  
Josè Sanchez del Pulgar ◽  
Veronika Cyprichová ◽  
Tomáš Ježovič ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Corn Oil ◽  
Chemical Characterization ◽  
Acid Value ◽  
Operating Conditions ◽  
Thin Stillage ◽  
Long Term Study ◽  
Starting Point

First-generation biofuel biorefineries may be a starting point for the development of new value chains, as their by-products and side streams retain nutrients and valuable molecules that may be recovered and valorized for high-value applications. This study provides a chemical characterization of post-fermentation corn oil and thin stillage, side streams of dry-grind corn bioethanol production, in view of their valorization. An overall long-term study was conducted on the two co-products collected over 1 year from a bioethanol plant. Water content, acid value, sedimentation, mineral composition, and fatty acid profiles were analyzed on post-fermentation corn oil. Results highlighted that its acid value was high (19.72–24.29 mg KOH/g), indicating high levels of free fatty acids, but stable over the year due to standardized operating conditions. The fatty acid profile was that typical of corn oil, with a prevalence of linoleic (54–59% of total fatty acids) over oleic (23–27%) and palmitic (12–17%) acids. Macronutrients, fatty acid, and mineral profiles were investigated in thin stillage. Results revealed the acidic pH (4.05–4.68) and high dilution (90–93% water) of this side stream. The dry mass was composed of fats (19–30%), proteins (8.8–12.8%), ash (8.7–9.5%), and fiber (7.3–9.8%). The concomitant presence of a variegate complex of molecules of nutritional interest in corn bioethanol co-products, with several potential high-value market applications, make the perspective of their recovery a promising strategy to create new cross-sector interconnections according to circular economy principles.

Characterization of Physical and Chemical Evaluation on Six Apple Varieties

2013 ◽  
Vol 807-809 ◽  
pp. 1954-1959
Author(s):  
Li Yan Gong ◽  
Bin Li ◽  
Jin Feng Bi ◽  
Sha Sha Bai ◽  
Xian Jun Meng
Keyword(s):  
Chemical Properties ◽  
Chemical Characterization ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Soluble Solids ◽  
Physical And Chemical Properties ◽  
Apple Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Physical and chemical characterization of 6 apple varieties (Early Golden Delicious, Jonagold, Hanfu, Ralls, Rainier and Fuji) from China was performed using pattern recognition tools. Measurements were taken on 12 parameters including weigh, colour, fruit firmness, crude fiber, total soluble solids, titration acid, water, Vitamin C, edible rate and juice yield .The results showed that physical and chemical properties existed different variance in apple varieties. The coefficient of variance of 12 properties was from 2.15% to 69.04%. The different apple varieties were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first four components represented 95.13% of the total variability in properties and different apple groups. HCA classified samples into three groups on the basis of the physical and chemical properties.

scholarly journals Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization

2021 ◽  
Author(s):  
Fatma Chtourou ◽  
Enrico Valli ◽  
Amir Ben Mansour ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Principal Component ◽  
Component Analysis ◽  
Tocopherol Content ◽  
Good Discrimination ◽  
Virgin Olive Oils ◽  
Sidi Bouzid ◽  
Olive Oils

AbstractSeveral compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli cultivated in Sidi Bouzid, were studied. To the best of our knowledge, this is the first study focusing on the chemical composition of virgin olive oils (VOO) from Sidi Bouzid. Significant differences were found between varieties from Sidi Bouzid and Gafsa in monounsaturated saturated fatty acid levels, some volatile compounds and γ-tocopherol amounts. Notably, Tounsi and Baldi VOOs showed the highest six carbon atoms alcohol contents, whereas Neb Jmel VOO revealed the highest aldehyde six carbon atoms content. Fatty acid composition, as well as tocopherol content, showed differences among different VOO. Principal component analysis and hierarchical component analysis on polar phenols, fatty acids, tocopherols and volatiles data evidenced a good discrimination among oils from the different investigated varieties.

scholarly journals Caractérisation physico-chimique des eaux d’un système lacustre du cordon littoral ivoirien : cas du lac Labion

2020 ◽  
Vol 14 (5) ◽  
pp. 1878-1892
Author(s):  
Ella Odjohou ◽  
Mireille Amani ◽  
Gbombélé Soro ◽  
Sylvain Monde
Keyword(s):  
Suspended Matter ◽  
Chemical Characterization ◽  
Principal Component ◽  
Temporal Analysis ◽  
Physico Chemical ◽  
Conductivité Électrique ◽  
Spatio Temporal ◽  
Pollution Mechanism

L’analyse spatio-temporelle des paramètres physico-chimiques des eaux du lac Labion dans le système lagunaire ivoirien, a été abordé dans un contexte de variabilité climatique. L’objectif est de caractériser la physico-chimie des eaux au cours des saisons climatiques. Pour y parvenir, une analyse hydrologique a été réalisé à partir de mesure in situ des paramètres pH, Température, Conductivité électrique, Oxygène dissous, Matières en suspension, Transparence et Turbidité. Ces paramètres ont été mesurés à l’aide d’un multi-paramètre. Celui-ci est mis à l’eau et les résultats s’affichent à l’écran. Seule la transparence a été mesuré à l’aide du disque de Secchi. La température (31 °C) indique des eaux relativement chaudes. Quant au pH, il varie du neutre (6,79) à alcalin (8,99). La conductivité moyenne sur le lac est de 40 μS/cm. Les eaux sont bien oxygénées (7 à 8 mg/L) et présente peu de matières en suspension. L’analyse en composante principale montre une forte corrélation (r > 0,7) entre les variables température, oxygène, pH et conductivité. Ces résultats mettent en évidence deux (02) mécanismes qui sont à l’origine des forçages naturel et artificiel. Il s’agit du mécanisme de la photosynthèse occasionnant une bonne oxygénation des eaux et du mécanisme de pollution traduisant une forte turbidité.Mots clés : Lac, saison climatique, paramètre, mécanisme, évolution.   English Title: Physico-chemical characterization of the waters of a lake system of the ivorian coastal cordon: case of Lake LabionThe spatio-temporal analysis of the physicochemical parameters of the waters of Lake Labion in the Ivorian lagoon system was tackled in the context of climate variability. The objective is to characterize the physico-chemistry of the waters during the climatic seasons. To achieve this, a hydrological analysis was carried out using in situ measurement of the parameters pH, Temperature, Electrical conductivity, Dissolved oxygen, Suspended matter, Transparency and Turbidity. These parameters were measured using a multi-parameter. It is launched and the results are displayed on the screen. Only transparency was measured using the Secchi disk. The temperature (31 °C) indicates relatively warm waters. As for the pH, it varies from neutral (6.79) to alkaline (8.99). The average conductivity on the lake is 40 μS / cm. The waters are well oxygenated (7 to 8 mg / L) and have little suspended matter. The principal component analysis shows a strong correlation (r> 0.7) between the variables temperature, oxygen, pH and conductivity. These results highlight two (02) mechanisms which are at the origin of natural and artificial forcings. This is the mechanism of photosynthesis causing good oxygenation of water and the pollution mechanism reflecting high turbidity.Keywords: Lake, climatic season, parameter, mechanism, evolution.

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