scholarly journals Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods

2011 ◽  
Vol 24 (No. 4) ◽  
pp. 172-179 ◽  
Author(s):  
B. Svejkovská ◽  
M. Doležal ◽  
J. Velíšek
Keyword(s):  
Fatty Acids ◽  
Sodium Chloride ◽  
Thermal Treatment ◽  
Soybean Oil ◽  
Water Content ◽  
Decomposition Rate ◽  
Processed Foods ◽  
Increasing Temperature ◽  
Higher Fatty Acids

The formation of 3-chloropropane-1,2-diol (3-MCPD) released from its esters with higher fatty acids was studied using the recognised precursors of 3-MCPD (tripalmitin, 1,3-dipalmitin, 1-monopalmitin and soybean oil) in the presence of sodium chloride. The precursors were reacted with sodium chloride in an emulsion stabilised with an emulsifier under conditions which modelled the thermal treatment of foods during processing. The highest amount of bound 3-MCPD (released from its esters) was formed from 1-monopalmitin followed by 1,3-dipalmitin, whereas tripalmitin and soybean oil yielded the lowest levels of bound 3-MCPD. Four sets of experiments were then carried out aimed at monitoring the influence of various factors (soybean oil amount, NaCl content, water content, and temperature) on the yield of bound 3-MCPD. The formation of bound 3-MCPD was directly proportional to the concentration of either oil or NaCl. The highest amount of bound 3-MCPD was formed in media containing approximately 20% water. The amount of bound 3-MCPD decreased with increasing temperature over the range 100–230°C and reached its highest value at 100°C. Models with 1,2-dipalmitoyl-3-chloropropane-1,2-diol showed that the decomposition rate of this ester rapidly increased with increasing temperature over the range 100–230°C being the lowest at 100°C and the highest at 230°C.  

Concentrations and Correlations of Faecal Short-chain Fatty Acids and Faecal Water Content in Man

1994 ◽  
Vol 7 (6) ◽  
Author(s):  
U. Siigur ◽  
K. E. Norin ◽  
G. Allgood ◽  
T. Schlagheck ◽  
Tore Midtvedt
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Digestion, ruminal metabolism, and feeding behavior of buffaloes fed diets supplemented with soybean oil, whole and raw soybean, and calcium salts of fatty acids

2021 ◽  
Vol 53 (2) ◽  
Author(s):  
Lucas Fialho de Aragão Bulcão ◽  
Henry Daniel Ruiz Alba ◽  
Gleidson Giordano Pinto de Carvalho ◽  
Maria Leonor Garcia Melo Lopes de Araújo ◽  
Jefferson Rodrigues Gandra ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Feeding Behavior ◽  
Calcium Salts

scholarly journals The microbiome affects liver sphingolipids and plasma fatty acids in a murine model of the Western diet based on soybean oil

2021 ◽  
pp. 108808
Author(s):  
Sara C. Di Rienzi ◽  
Elizabeth L. Johnson ◽  
Jillian L. Waters ◽  
Elizabeth A. Kennedy ◽  
Juliet Jacobson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Murine Model ◽  
Western Diet ◽  
Plasma Fatty Acids

scholarly journals SEPARATION OF THE HIGHER FATTY ACIDS

1952 ◽  
Vol 195 (1) ◽  
pp. 299-310 ◽  
Author(s):  
Edward H. Ahrens ◽  
Lyman C. Craig
Keyword(s):  
Fatty Acids ◽  
Higher Fatty Acids

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals The contribution of fatty acids composition of soybean oil on natural and electro-optics polarization

2020 ◽  
Vol 1524 ◽  
pp. 012007
Author(s):  
A Rahmawati ◽  
K S Firdausi ◽  
H Sugito ◽  
M Azzam ◽  
V Richardina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Fatty Acids Composition
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