scholarly journals Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality

2012 ◽  
Vol 40 (1) ◽  
pp. 86 ◽  
Author(s):  
Abd El-Moneim M.R. AFIFY ◽  
Hossam Saad El-BELTAGI ◽  
Samiha M. ABD EL-SALAM ◽  
Azza A. OMRAN
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Oil Content ◽  
Lipid A ◽  
Unsaturated Fatty Acids ◽  
General Trend ◽  
Saturated Fatty Acids ◽  
Eicosenoic Acid ◽  
Relative Percentage

The changes in lipid and fatty acid contents after soaking, cooking, germination and fermentation of three white sorghum varietieswere studied to improve cereal quality. The results revealed that oil in raw sorghum varieties ranged from 3.58 to 3.91%, respectively and‘Dorado’ represents the highest variety in oil content. As general trend after germination, oil content was decreased. Fatty acid contents ofraw sorghum contains palmitic (12.10 to 13.41%), palmitoleic (0.47 to 1.31%), stearic (1.13 to 1.36%), oleic (33.64 to 40.35%), linoleic(42.33 to 49.94%), linolenic (1.53 to 1.72%), arachidic (0.10 to 0.18%) and eicosenoic acid (0.24 to 0.39% of total lipid). ‘Dorado’ wasthe highest variety in oleic acid while ‘Shandaweel-6’ was the highest variety in palmitic, stearic, linolenic, arachidic, eicosenoic acid andtotal saturated fatty acids. ‘Giza-15’ was the highest variety in palmitoleic, linoleic, total unsaturated fatty acids and ratio of unsaturatedto saturated fatty acids. Fatty acids relative percentage changed after soaking, cooking, germination and fermentation.

scholarly journals Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

2014 ◽  
Vol 32 (2) ◽  
pp. 255-265 ◽  
Author(s):  
Omar Montenegro R. ◽  
Stanislav Magnitskiy ◽  
Martha C. Henao T.
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fruit Production ◽  
Biodiesel Production ◽  
Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

scholarly journals Identification of Organic Constituents in Cooking Oil by Adding Turmeric as a Potential Antioxidant Agent

2020 ◽  
Vol 11 (2) ◽  
pp. 8904-8914
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Turmeric Extract

The objective of this study to compare the fatty acids composition in cooking oil from repeated frying without added turmeric extract and added. The research design is testing the composition of fatty acids in repeated cooking oil using two types of treatment, namely cooking oil from frying without adding turmeric extract and cooking oil from frying with 0.03% turmeric extract added with 10 times frying repeat because it is suspected that repeated frying will increase the composition of fatty acids in cooking oil. The analysis of fatty acids was conducted using gas chromatography. Based on these results that the fatty acid components were produced of saturated fatty acids, namely lauric acid, myristic acid, palmitic acid, and stearic acid, whereas unsaturated fatty acids also detected such as elaidic acid, oleic acid, linoleic acid, cis-11-eicosadienoic acid, linolenic acid, and cis-11,14-eicosadienoic acid. The highest saturated fatty acid content in cooking oil before frying is palmitic acid (30.88%), whereas unsaturated fatty acid was oleic acid (35.86%). The highest content of saturated fatty acids in cooking oil has been added turmeric extract before frying is palmitic acid (28.5%), while unsaturated fatty acid of oleic acid was 32.97%.

scholarly journals Fatty acids composition in fruits of wild rose species

2011 ◽  
Vol 74 (3) ◽  
pp. 229-235 ◽  
Author(s):  
Renata Nowak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Octadecenoic Acid ◽  
Eicosenoic Acid ◽  
Dry Mass ◽  
Average Composition ◽  
Fatty Acids Profile ◽  
Fatty Acid Compositions

The oil content and fatty acids profile of a number of Polish wild species of rose fruits were examined by GC. The total fatty acid contents ranged from 6.5% to 12.9% of dry mass in fruits. The composition of oils was similar in the investigated species. 17 components were identified. An average composition was estimated as follows: linoleic acid (44.4-55.7%), a-linolenic acid (18.6-31.4%), oleic acid (13.5-20.3%), palmitic acid (2.3-3.3%), stearic acid (1-2.5%), octadecenoic acid (0.38-0.72%), eicosenoic acid (0.3-0.7%), eicosadienoic acid (0-0.16%), erucic acid (0.03-0.17%) and minor fatty acids. The results indicate that rose fruits are a rich source of unsaturated fatty acids, especially in <em>R. rubiginosa</em>, <em>R. rugosa</em> and <em>R. dumalis</em>. There were statistically significant (p&lt;0.05) differences in fatty acid compositions of some species. Fatty acids were suggested to have a potential chemotaxonomic value in this genus.

scholarly journals Oil content and fatty acid composition of soybean (Glysine max L.) genotypes evaluated under rainfed conditions of Kashmir Himalayas in India

2015 ◽  
Vol 7 (2) ◽  
pp. 910-915 ◽  
Author(s):  
Sheikh Mohammad Sultan ◽  
Nilamani Dikshit ◽  
Umesh J. Vaidya
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Yield ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Kashmir Himalayas ◽  
Rainfed Conditions

Soybean (Glycine max), a multipurpose crop with much appreciated nutritional and functional properties, has generated a lot of interest during last few decades for improving its cultivation and characteristics. Besides having a great potential of energy-protein malnutrition eradication, it can contribute greatly to edible oil pool in the region. This study investigates some agro-morphological characters, besides seed oil content and fatty acid composition of two local soybean genotypes labeled as S/D-18 and S/D-22 grown under rainfed conditions of Kashmir Himalayas in India. The genotype S/D-22 matured earlier than that of S/D-18. Seed yield/plant of 18.5 g (S/D-18) and 20.1g (S/D-22) was recorded in these genotypes with 100-seed weight of 14.3 g and 14.7 g respectively. Seeds of genotype S/D-18 yielded an oil content of 19.54% while in genotype S/D-22 oil content of 19.74% was recorded. Fatty acids of myristic, palmitic, stearic, oleic, linoleic and linoleinic were detected and quantified in the oil extracted from the seeds of these genotypes. Saturated fatty acids constituted 11.88%(S/D-18) and 11.42%(S/D-22) while unsaturated fatty acids constituted 88.12% (S/D-18) and 88.58% (S/D-22) of the oil. The study has thus, revealed that under dry land conditions, although soybean seed yield/plant is lesser, percentage oil content and fatty acid composition essentially remained unaltered and that significant differences can occur in individual fatty acid contents between genotypes.

scholarly journals Possibility of oil seeds in feeding dairy cows

2014 ◽  
pp. 67-73
Author(s):  
Ágnes Süli ◽  
Béla Béri ◽  
János Csapó ◽  
Éva Vargáné Visi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Myristic Acid ◽  
Caprylic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Capric Acid

The efforts to modify the fatty acid composition of milk have intensified with health conscious nutrition coming to the forefront.This experiment of ours was designed to investigate to what extent the natural-based feed additives, such as oilseeds, can influence the fatty acid composition of cow’s milk.Further information was gained about feeding of oilseeds in specific amounts to be fitted into the technology of a large-scale dairy farm in practice. The feed supplements were whole, untreated rapeseed and whole, untreated linseed, as part of a total mixed ration. In case of saturated fatty acids when supplementing with whole rapeseed the most significant change was observable in the concentration of the caprylic acid, capric acid, undecylic acid, lauric acid, myristic acid, stearic acid. In case of unsaturated fatty acids the quantity of oleic acid enhanced considerably. When observating the feeding with whole linseed the concentration of many saturated fatty acids lowered (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid). The quantity of some unsaturated fatty acids was showing a distinct rise after feeding with linseed, this way the oleic acid, α-linolenic acid, conjugated linoleic acid, eicosadienoic acid. The aim of the study was to produce food which meets the changed demands of customers, as well.

scholarly journals Phytochemical Investigation, Fatty Acid Analysis and In Vitro Membrane Stabilizing Activity of the Roots of Amaranthus spinosus L.

2021 ◽  
Vol 69 (1) ◽  
pp. 59-62
Author(s):  
Md Rubel Al Mamun ◽  
Tasnim Ahmed ◽  
Md Selim Aktar Reza ◽  
Md Hasanur Rahman
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Arachidic Acid ◽  
Saturated Fatty Acids ◽  
Hypotonic Solution ◽  
Amaranthus Spinosus ◽  
Phytochemical Investigation

Ethylacetate extract of the roots of Amaranthus spinosus L. was subjected to phytochemical investigation and three compounds stigmasterol, 1-Eicosanol and oleic acid were isolated in pure state. The n-hexane extract was analysed for fatty acid with GC-FID and four saturated fatty acids; caprylic acid, stearic acid, arachidic acid and behenic acid, and four unsaturated fatty acids; palmitoleic acid, oleic acid, linoleic acid and erucic acid were identified and quantified. Different extracts were assessed to explore their in vitro membrane stabilizing activity using standard protocol. Methanol extract of A. spinosus showed 68.13% inhibition in hypotonic solution-induced hemolysis and 74.53% inhibition in heat induced hemolysis which was the highest than its other Kupchan fractions. Acetyl salicylic acid was used as standard that showed 42.00% inhibition of hemolysis at normal condition. Dhaka Univ. J. Sci. 69(1): 59-62, 2021 (January)

Fatty acid profile of mixed tuna (Euthynnus spp.) oil and catfish (Clarias sp.) oil in different combinations

2016 ◽  
Vol 4 (1) ◽  
pp. 28 ◽  
Author(s):  
Yudin Ibrahim ◽  
I K. Suwetja ◽  
Feny Mentang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Palmitoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Eicosenoic Acid ◽  
Pufa Content ◽  
Tuna Fish

Title (Bahasa Indonesia): Profil asam lemak dari campuran minyak ikan tongkol (Euthynnus spp.) dan ikan lele (Clarias sp.) dalam berbagai perbandingan. The purpose of this study was to determine the fatty acid profile. Samples of mixed tuna (Euthynnus spp.) oil and catfish (Clarias sp.) oil of 1 ml : 1 ml, 1 ml : ¾ ml, and 1 ml : ½ ml ratio were prepared. The fatty acid profile analysis used gas chromatography. Results showed that saturated fatty acids (SFA) consisted of myristic acid, pentadecanoic acid, palmitic acid, eikosatetranoic acid and stearic acid. The SFA content in 1 ml: 1 ml ratio reached 42.79%, followed by 1 ml : ¾ ml ratio, 41.23 %,and then 1 ml : ½ ml ratio, 40.07 %. Mono unsaturated fatty acids (MUFA) comprised palmitoleic acid, eicosenoic acid, and oleic acid. MUFA content was the highest, 28.19% at  1 ml: 1 ml ratio, followed by 1 ml : ¾ ml ratio, 26.66 %, and 1 ml : ½ ml ratio, 24.24%. Poly unsaturated fatty acids (PUFAs) consisted of linoleic acid, eicosatetranoic acid, EPA, and linolenic acid. PUFA content was 34.18% in 1 ml : 1 ml ratio, followed by 1 ml : ¾ ml ratio, 29.45 %, and 1 ml : ½ ml ratio, 22.89 %. As conclusion, the oil mixture of tuna fish (Euthynnus spp.) and catfish (Clarias sp.) contains saturated fatty acids (SFA), mono unsaturated fatty acids (MUFA), and poly unsaturated fattyacids (PUFA). Tujuan penelitian ini untuk mengetahui profil asam lemak. Sampel minyak ikan campuran minyak ikan trongkol (Euthynnus spp.)dan ikan lele (Clarias sp.) dibuat dengan perbandingan 1 ml : 1 ml, 1 ml : ¾ ml dan 1 :ml : ½ ml. Analisis profil asam lemak menggunakan Gas Kromotografi (GC).Hasil penelitian menunjukkan bahwa asam lemak jenuh (SFA) terdiri atas asam miristat, asam pentadekanoat, asam palmitat, asam eikosatetranoat dan asam stearat. Kandungan SFA pada perbandingan 1 ml : 1 ml sebesar 42,79%, 1 ml : ¾ ml sebesar 41,23%, dan 1 ml : ½ ml sebesar 40,07% . Asam lemak tidak jenuh tunggal (MUFA) terdiri atas asam palmitoleinat, asam eikosenat dan asam oleat. Kandungan MUFA pada perbandingan 1ml : 1 ml sebesar 28,19%, 1 ml : ¾ ml sebesar 26,66%, dan 1 ml : ½ ml sebesar 24,24%. Asam lemak tidak jenuh ganda (PUFA) terdiri atas asam linoleat, asam eikosatetranoat, EPA dan asam linolenat. Kandungan PUFA pada perbandingan 1 ml : 1 ml sebesar 34,18%, 1 ml : ¾ ml sebesar 29,45%, dan 1 ml : ½ ml sebesar 22,89%. Penelitian ini menyimpulkan bahwa campuran minyak ikan trongkol (Euthynnus spp.)dan ikan lele (Clarias sp.) mengandung asam lemak jenuh (SFA), asam lemak tidak jenuh tunggal (MUFA) dan asam lemak tidak jenuh ganda (PUFA).

Characteristics of Crude Palm Oil Produced in Hainan

2013 ◽  
Vol 448-453 ◽  
pp. 1079-1084 ◽  
Author(s):  
Pu Gong ◽  
Gan Ran Deng ◽  
Jian Hua Cao ◽  
Guo Jie Li ◽  
Zhi Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Lipids ◽  
Crude Palm Oil ◽  
Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

Fatty acid profile in brain and hepatic tissues from pigs supplemented with canola oil

2021 ◽  
Vol 11 (2) ◽  
pp. 414-420
Author(s):  
Julia Pereira Martins da Silva ◽  
Karine Assis Costa ◽  
Vivian Vezzoni Almeida ◽  
Luiz Lehmann Coutinho ◽  
Bruna Pereira Martins da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Treatment ◽  
Human Consumption ◽  
Free Access

Canola oil is an important source of oleic acid, in addition to being an accessible source for its use in the production of pigs’ diets. Oleic acid in turn is a type of unsaturated fatty acid that in pork is beneficial for human health. Therefore, this study was conducted to describe the fatty acid profile in brain and liver tissues from pigs supplemented with canola oil for 98 days, during the growth and finishing phases. For the analysis was used eighteen male pigs that had free access to feed and water throughout the experimental period.  Dietary treatment consisted of corn-soybean meal growing-finishing diets supplemented with 3% fat from canola oil (CO). To obtain the fatty acid profile, the lipids from each tissue were cold extracted using the adapted method from Bligh and Dyer, methylated, and posteriorly injected in a gas chromatograph to obtain the fatty acid profile of the tissue. In both tissues there was a greater abundance of saturated fatty acids (stearic acid). The most abundant monounsaturated fatty acid was the oleic acid. Regarding polyunsaturated fatty acids, in the liver the most abundant was linoleic acid and in the brain docosahexaenoic acid. In summary, animals' diet influences the fatty acid profile in different tissues. Such modifications can increase unsaturated fatty acids concentration in relation to saturated, making pork healthier for human consumption.

THE EFFECT OF TEMPERATURE ON THE OIL CONTENT AND FATTY ACID COMPOSITION OF THE OILS FROM SEVERAL OIL SEED CROPS

1965 ◽  
Vol 43 (1) ◽  
pp. 63-69 ◽  
Author(s):  
David T. Canvin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Castor Bean ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Effect Of Temperature ◽  
Seed Crops

Plants of rape, safflower, sunflower, flax, and castor bean were grown at temperatures of 10, 16, 21, and 26.5 °C for the period of seed development. Oil content of sunflower, safflower, and castor bean was not affected by temperature. Highest oil content in rape and flax was found at the lowest temperature and a continual decrease was observed with increases in temperature. Fatty acid composition of the oil from safflower and castor bean was not affected by a change in temperature. In the other three species the amount of the more highly unsaturated fatty acids decreased as the temperature was increased. This decrease was accompanied by an increase in oleic acid. The levels of saturated fatty acids in all of the species were not affected by changes in temperature.

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