DETERMINATION OF FATTY ACIDS COMPONENTS COMPOSITION IN THYMUS X CIRIODORUS VAR. «SILVER QUEEN» HERBAL RAW MATERIAL

Fitoterapia ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 55-58
Author(s):  
J. M. Steshenko ◽  
◽  
O. V. Мazulin ◽  
G. P. Smoylovska ◽  
G. V. Mazulin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Material

scholarly journals A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk

2021 ◽  
Vol 3 (4) ◽  
pp. 19-24
Author(s):  
Asya Çetinkaya
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Raw Material ◽  
Milk Whey ◽  
Production Parameters ◽  
Butter Production

In this study, it was aimed to determine the effect of some production parameters on the characteristics of butters made from whey, which is an important dairy by-product, and creams obtained from milk. The acidity values of milk, whey, cream, and butter were respectively detected as 0.17±0.00%, 0.13±0.01%, 0.22±0.01%, 0.24±0.01%, 0.26±0.00%, 0.25±0.01%, fat values were respectively detected as; 3.50±0.14%, 0.60±0.19%, 39.0±0.34%, 43.0±0.35%, 80.0±0.46%, 84.0±0.42% and protein values were respectively detected as; 3.30±0.19%, 0.68±0.03%, 0.93±0.12%, 0.54±0.03%, 0.51±0.02%, 0.58±0.00%. 10 saturated and 7 unsaturated fatty acids were detected in cream and whey butter samples. It was seen that the most common fatty acids were palmitic, stearic, myristic and oleic acid, and the amount of oleic, stearic and linoleic acid was higher in whey butter. In conclusion, we can state that whey, which is an important dairy residue, can be used as an alternative raw material in butter production.

scholarly journals Determination of egg content in pasta

2011 ◽  
Vol 22 (No. 6) ◽  
pp. 197-203 ◽  
Author(s):  
H. Čížková ◽  
V. Prokorátová ◽  
M. Voldřich ◽  
F. Kvasnička ◽  
V. Soukupová
Keyword(s):  
Fatty Acids ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Raw Material ◽  
Multiple Regression Equation ◽  
Minimum Concentration ◽  
Lipid Contents ◽  
Food Law ◽  
Egg Pasta

The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg or egg yolk contents in relevant food products (mayonnaises, egg pastas, egg liqueurs). However, the methods for the determination of egg and/or egg yolk contents are not sufficiently specified. Three methods based on the determination of cholesterol, lysozyme, fatty acids and lipid contents were experimentally validated to evaluate the egg content in egg pasta. The concentration of egg solid in the real egg pasta samples was calculated according to (1) average cholesterol content in the raw material analysed, (2) average lysozyme content in the raw material analysed, and (3) multiple regression equation for 21 model samples with the known egg contents. The comparison of the obtained data with the requirements of Czech legislation revealed that only 12 of 23 analysed samples (52%) and 3 of 13 samples of Czech origin (27%), declared as egg pasta, contained two or more eggs per 1 kg of flour.  

scholarly journals Determination of composition of fatty acids in Saponaria officinalis L.

2021 ◽  
pp. 25-30 ◽  
Author(s):  
Liliia Budniak ◽  
Liudmyla Slobodianiuk ◽  
Svitlana Marchyshyn ◽  
Liliya Kostyshyn ◽  
Oleksandrа Horoshko
Keyword(s):  
Fatty Acids ◽  
Skin Diseases ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Qualitative Composition ◽  
Fatty Acids Composition ◽  
Quantitative Content ◽  
Main Components ◽  
Saponaria Officinalis

Treatment using medicinal plants with a long history of use is of interest to our society. These plants include Saponaria officinalis L., as well commonly known as common soapwort belongs to the family Caryophyllaceae. The herb and roots of this plant used as a blood purifier, an expectorant in bronchitis, diaphoretic and diuretic, for skin diseases, to increase bile flow. The plant contains various secondary metabolites, but there is no information on the fatty acids composition of Saponaria officinalis L. herb and roots. The aim. The aim of the present study was to determine the qualitative composition and quantitative content of fatty acids by gas chromatography/mass spectrometry method (GC/MS) in Saponaria officinalis L. herb and roots. Materials and methods. The determination of fatty acids composition of Saponaria officinalis L. herb and roots were carried out by gas chromatograph Agilent 6890N (Agilent Technologies, USA). Results. The research of Saponaria officinalis L. herb showed a mixture of unsaturated (1.9 mg/g) and saturated (1.27 mg/g) fatty acids. The main components of this raw material were linolenic (1.15 mg/g), linoleic (0.75 mg/g) and heneicosylic (0.38 mg/g) acids. The main components of this raw material were palmitic (0.38 mg/g), linoleic (0.16 mg/g) and linolenic (0.09 mg/g) acids. Conclusions. As a result of Saponaria officinalis L. study, the presence of fatty acids is established in herb and roots. Using the GC/MS method determined the qualitative composition and quantitative content of fatty acids in study raw material. Twelve fatty acids were determined in the herb of Saponaria officinalis L. The dominant fatty acids in the studied raw material were linolenic and linoleic acids, their content was 1.15 mg/g and 0.75 mg/g, respectively. Nine fatty acids were determined in the Saponaria officinalis L. roots. The palmitic acid prevailed among fatty acids, it is content was 0.38 mg/g. Our findings suggest that Saponaria officinalis L. is a promising plant because of the important role of fatty acids in different biological processes

Perbandingan Karakteristik Surfaktan Metil Ester Sulfonat dan Sodium Lauril Sulfonat sebagai Bahan Emulsifier

2016 ◽  
Vol 9 (2) ◽  
pp. 167-176
Author(s):  
Eldha Sampepana ◽  
Paluphy Eka Yustini ◽  
Aditya Rinaldi ◽  
Amiroh Amiroh
Keyword(s):  
Fatty Acids ◽  
Surface Tension ◽  
Methyl Ester ◽  
Interfacial Tension ◽  
Palm Oil ◽  
Emulsion Stability ◽  
Raw Material ◽  
Enzymatic Method

Surfactant which is used as raw emulsifier in an industry activity such as Sodium Lauryl Sulfonate is a raw material import, it is petroleum derivative which is not renewable and may cause pollution to the environment, because it is not degraded and are carcinogenic. The purpose of the research is to compare the characteristics of the Quaternary methyl ester sulfonat (MES) and Sodium Lauryl Sulfonat (SLS) as emulsifier. First, make the MES by filtering and eliminating fatty acids of palm oil, then process the MES with enzymatic method become methyl ester, then react it in sulfonation and metanolization process, and also neutralized with NaOH. Next, the MES experiment is compared with SLS and existing MES in the market. The results show that surfactants MES experiment has value hidrofil lipofil balance (HLB) interfacial tension and emulsion stability greater than MES in the market and SLS. And the surface tension of MES experiment is larger than MES in the market, but smaller compared to SLS.ABSTRAKSurfaktan yang digunakan sebagai bahan baku emulsifer dalam aktivitas suatu industri pada saat ini seperti Sodium Lauril Sulfonat  merupakan bahan baku import yang merupakan turunan dari minyak bumi, dengan sifat tidak dapat diperbaharui dan dapat menimbulkan pencemaran terhadap lingkungan karena tidak mudah terdegradasi serta bersifat karsinogenik. Metil ester sulfonat dari bahan minyak sawit merupakan surfaktan dengan sifat mudah terdegradasi yang perlu diketahui karakteristiknya. Penelitian bertujuan untuk membandingkan karakteristik surfaktan metil ester sulfonat (MES) dan Sodium Lauril Sulfonat (SLS) sebagai bahan emulsifier. Mula-mula dilakukan pembuatan MES dengan cara menyaring dan menghilangkan asam lemak minyak sawit terlebih dahulu, kemudian diolah menjadi metil ester secara enzimatis, lalu direaksikan secara sulfonasi dan metanolisis, serta dinetralkan dengan NaOH. Selanjutnya MES hasil percobaan dibandingkan dengan SLS dan MES yang ada dipasaran. Hasil penelitian menunjukkan bahwa surfaktan MES memiliki nilai hidrofil lipofil balance (HLB) tegangan antar muka dan stabilitas emulsi lebih besar apabila dibandingkan dengan MES di pasaran dan SLS, kecuali nilai stabilitas emulsi antara MES dan SLS sama. Dan tegangan permukaan MES hasil percobaan, lebih besar dibandingkan dengan MES dipasaran, dan lebih kecil dibandingkan dengan SLS. Kata kunci :   Metil  ester sulfonat, hidrofil lipofil balance, emulsifier, sodium lauril sulfonat , stabilitas emulsi 

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

In vivo study of the biosynthesis of long-chain fatty acids using deuterated water

1995 ◽  
Vol 269 (2) ◽  
pp. E247-E252 ◽  
Author(s):  
H. O. Ajie ◽  
M. J. Connor ◽  
W. N. Lee ◽  
S. Bassilian ◽  
E. A. Bergner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
De Novo ◽  
Chain Elongation ◽  
Deuterated Water ◽  
De Novo Synthesis ◽  
Isotopomer Distribution ◽  
Long Chain ◽  
Mass Isotopomer

To determine the contributions of preexisting fatty acid, de novo synthesis, and chain elongation in long-chain fatty acid (LCFA) synthesis, the synthesis of LCFAs, palmitate (16:0), stearate (18:0), arachidate (20:0), behenate (22:0), and lignocerate (24:0), in the epidermis, liver, and spinal cord was determined using deuterated water and mass isotopomer distribution analysis in hairless mice and Sprague-Dawley rats. Animals were given 4% deuterated water for 5 days or 8 wk in their drinking water. Blood was withdrawn at the end of these times for the determination of deuterium enrichment, and the animals were killed to isolate the various tissues for lipid extraction for the determination of the mass isotopomer distributions. The mass isotopomer distributions in LCFA were incompatible with synthesis from a single pool of primer. The synthesis of palmitate, stearate, arachidate, behenate, and lignocerate followed the expected biochemical pathways for the synthesis of LCFAs. On average, three deuterium atoms were incorporated for every addition of an acetyl unit. The isotopomer distribution resulting from chain elongation and de novo synthesis can be described by the linear combination of two binomial distributions. The proportions of preexisting, chain elongation, and de novo-synthesized fatty acids as a percentage of the total fatty acids were determined using multiple linear regression analysis. Fractional synthesis was found to vary, depending on the tissue type and the fatty acid, from 47 to 87%. A substantial fraction (24-40%) of the newly synthesized molecules was derived from chain elongation of unlabeled (recycled) palmitate.

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