scholarly journals EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD

2012 ◽  
Vol 90 (4) ◽  
pp. 1789-1802
Author(s):  
NAHED M.M. ATTA ◽  
AZZA A.A. AHMED
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Plant Extract ◽  
Storage Period ◽  
Natural Plant

MECHANOCHEMICAL ACTIVATION METHOD TECHNOLOGICAL PROCESS REFINING OF VEGETABLE OILS

2020 ◽  
Author(s):  
В.И. МАРТОВЩУК ◽  
С.А. КАЛМАНОВИЧ ◽  
А.А. ЛОБАНОВ ◽  
Е.В. МАРТОВЩУК
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Structural Changes ◽  
Mechanochemical Activation ◽  
Cavitation Effect ◽  
Temperature Mode ◽  
The Stability ◽  
Local Pressures

Исследовано влияние механохимической активации на гидратируемость фосфолипидов растительных масел. Для эксперимента использовали механохимический активатор, обеспечивающий высокие локальные давления, сдвиговые деформации и кавитационный эффект, при следующих параметрах работы: давление на контактирующих поверхностях 70 МПа, частота 180 Гц, скорость сдвига 10200 с–1, размер капли эмульсии 1–2 мкм. Обработку образцов подсолнечного масла осуществляли в течение от 0 до 80 с при температурах 50, 60 и 70°С. Активность фосфолипидов оценивали по величине их адсорбции на границе с полярной поверхностью (водой) в оптимальном температурном режиме при обработке в механохимическом активаторе и без нее. Установлено, что механохимическая активация способствует снижению энергии активации с 6,4 до 4,7 кДж/моль за счет химических и структурных изменений фосфолипидов. В жирнокислотном составе фосфолипидов на 10–12% увеличилось содержание олеиновой кислоты при соответствующем уменьшении линолевой; в фосфатидилэтаноламинах и фосфатидилсеринах отмечено увеличение до 3% содержания пальмитиновой кислоты и незначительно – стеариновой кислоты. Эти изменения жирнокислотного состава и физических свойств фосфолипидов способствуют повышению их гидратируемости и уменьшению доли полиненасыщенных жирных кислот, что должно обеспечить стабильность обработанных в механохимическом активаторе масел к окислению при хранении. The effect of mechanochemical activation on the hydration of phospholipids of vegetable oils has been studied. A mechanochemical activator providing high local pressures, shear deformations and cavitation effect was used for the experiment with the following operating parameters: pressure on the contact surfaces of 70 MPa, frequency of 180 Hz, shear rate of 10200 s–1, the size of the emulsion drop of 1–2 microns. Processing of sunflower oil samples was carried out during 0 to 80 s at temperatures of 50, 60 and 70°C. The activity of phospholipids was estimated by the amount of their adsorption at the border with the polar surface (water) in the optimal temperature mode when processed in a mechanochemical activator and without it. It was found that mechanochemical activation contributes to a decrease in the activation energy from 6,4 to 4,7 kJ/mol due to chemical and structural changes in phospholipids. In the fatty acid composition of phospholipids, the content of oleic acid increased by 10–12% with a corresponding decrease in linoleic acid; in phosphatidylethanolamines and phosphatidylserines, the increase in the content of palmitic acid was noted to 3%, and stearic acid – slightly. These changes in the fatty acid composition and physical properties of phospholipids contribute to increasing their hydration and reducing the proportion of polyunsaturated fatty acids, which should ensure the stability of the oils processed in the mechanochemical activator to oxidation during storage.

scholarly journals Biberiye ve Kekik Yağı İlavesinin Marine Edilen Gökkuşağı Alabalıklarının (Oncorhynchus Mykiss Walbaum 1972) Buzdolabında Depolanması üzerine Etkisi

2018 ◽  
Vol 6 (12) ◽  
pp. 1701
Author(s):  
Pelin Özlem Can ◽  
Gonca Kaşıkçı
Keyword(s):  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Storage Period ◽  
Control Group ◽  
Maturation Stage ◽  
Thyme Oil ◽  
Significant Difference ◽  
Oil Extract

In this study, rosemary and thyme oil extracts obtained using trout (Oncorhynchusmykiss) marinades of the chemical changes that occur during storage was investigated and effect on fatty acid composition of vegetable oil extracts used in the product are determined. Using three different formulations are made into fish fillets (M: 4% acetic acid-10% NaCl-0.1%, B: 4% acetic acid-10% NaCl-0.1% of rosemary oil extract, K: 4% acetic acid - 10% NaCl-%0.1 thymol oil extract) was marinated, after the maturation stage vacuum packaged at +4°C in the refrigerator conditions have been stored. Samples; 0 days 1, 2, 3, 4 and 5 at the end of the month chemical analysis (pH, TBA, peroxide value, TVB-N, free fatty acids, fatty acid composition) were conducted. Experimental samples were evaluated in term of TVB-N determined M group samples 28.9 mg/100 g, B group samples19.2 mg/100 g and K group samples 14.12 mg/100 g in the third month of storage. When the samples of M group were evaluated in terms of TBA number, it was 5.84 mg MDA / kg at the 3rd month of storage and statistical difference was found to be significant with the other groups. The control group (M group) samples analysed were not performed for sensory deterioration at 4 and 5 months. After marination, the control group and K group samples decreased EPA and DHA during storage period, it was found statistically significant difference. When the fatty acid values of the samples belonging to the group containing rosemary were examined, caproic, myristic and palmitic acid amounts increased after the marinate and difference statistically significant.

Modern methods for vegetable oils from various raw materials identification

2021 ◽  
pp. 56-59
Author(s):  
Лев Арсенович Оганесянц ◽  
Александр Львович Панасюк ◽  
Елена Ивановна Кузьмина ◽  
Дмитрий Александрович Свиридов ◽  
Михаил Юрьевич Ганин
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Research Approach ◽  
Gas Liquid Chromatography ◽  
The European Union ◽  
Depth Analysis ◽  
Modern Methods

Продукты масложировой промышленности играют важную роль в формировании рациона питания человека. При этом особое внимание отводится растительным маслам ввиду их высокой физиологической ценности. На сегодняшний день достаточно остро стоит вопрос о способах их идентификации. В связи с тем, что стоимость растительного масла в значительной степени обуславливается выбором сырья, наиболее распространенным видом фальсификации является внесение недобросовестными производителями в готовую продукцию более дешевых видов масел. Приведен анализ современных способов идентификации растительных масел из различного сырья. До настоящего времени метод газожидкостной хроматографии являлся основным при выявлении примесей посторонних жиров в продукции по ее жирнокислотному составу. Также для выявления фальсификатов могут быть использованы такие инструментальные методы, как ЯМР-спектроскопия, ИК-спектроскопия, а также метод изотопной масс-спектрометрии, который является наиболее перспективным. Особый научный интерес представляет идентификация растительных масел по их географическому месту происхождения. Основываясь на анализе литературы, показано, что наибольшее распространение при установлении региональной принадлежности масел получили исследования, направленные на изучение изотопных характеристик углерода (13С/12С), кислорода (18O/16O) и водорода (2H/1H) элементов, входящих в состав продукта, а также его жирнокислотного состава. Описаны преимущества комплексного подхода исследований, включающего в себя создание массива данных, состоящего из значений различных показателей, и его глубокий анализ с использованием статистических методов анализа. Математическая модель может быть усилена данными элементного профиля масла, изотопных характеристик отдельно взятых жирных кислот или содержанием фенольных соединений. Products of the fat and oil industry play an important role in shaping human diet. At the same time, special attention is paid to vegetable oils in view of their high physiological value. Today, the question of how to identify them is quite acute. Due to the fact that the cost of vegetable oil is largely determined by the choice of raw materials, the most common falsification type is the introduction of cheaper oils types into finished products by unscrupulous manufacturers. The authors provide an analysis of modern methods for identifying vegetable oils from various raw materials. It has been shown that the gas-liquid chromatography method is the main one in identifying products by their fatty acid composition and makes it possible to establish the presence of foreign fats impurities. Also, methods of isotope mass spectrometry, NMR spectroscopy, IR spectroscopy and electrophysical methods of analysis can be used to detect counterfeits. Of particular scientific interest is the vegetable oils identification by their geographical place of origin, which is very important for some countries of the European Union. Based on the analysis of literature, it has been shown that the most widespread in the regional oils affiliation establishing are researches aimed at researching the isotopic characteristics of carbon (13C/12C), oxygen (18O/16O) and hydrogen (2H/1H) of the elements that make up the product, and also its fatty acid composition. The advantages of an integrated research approach are described, including the creation of a data array consisting of the values of various indicators and its in-depth analysis using statistical analysis methods. The mathematical model can be strengthened by data on the elemental profile of the oil, isotopic characteristics of individual fatty acids, or the content of phenolic compounds.

scholarly journals MATHEMATICAL DEVELOPMENT PROGRAM FOR CALCULATION OF FATTY ACID COMPOSITION BLEND OF VEGETABLE OILS

2016 ◽  
Vol 4 ◽  
pp. 57-66
Author(s):  
Tatiana Belemets ◽  
Natalia Yushchenko ◽  
Alexei Lobok ◽  
Irina Radzievskaya ◽  
Tatiana Polonskaya
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Development Program ◽  
Gas Liquid Chromatography ◽  
Milk Products ◽  
Mass Part ◽  
Sour Cream

The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied. For the solution of this problem the program within MatLab mathematical package was elaborated. The recommended fatty acids (FA) ratio [3] is selected as optimization parameter. The optimized blend was created using the elaborated program. The data, received by mathematical calculations, were experimentally proved using the method of gas-liquid chromatography [7]. On the based of the results, received at the studies, it can be stated, that 50 % replacement of mass part of fat (m.p.f.) in milk products (sour cream product) by elaborated blend, allows partially adjust its FA composition.

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