scholarly journals Physical-Chemical Constants and Fatty Acid Composition of Zosima absinthifolia Link. Fruit Oil

2022 ◽  
Vol 8 (1) ◽  
pp. 43-49
Author(s):  
N. Alikhanova ◽  
E. Novruzov
Keyword(s):  
Fatty Acids ◽  
Organoleptic Properties ◽  
Food Industries ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Fruit Oil ◽  
Main Component ◽  
Palmitic Acids ◽  
Qualitative Determination

Zosima absinthifolia is the only species of Zosima genus in Azerbaijan. The aim of this study was to determine the quantitative and qualitative determination of fatty acids in the fruits of the plant Zosima absinthifolia, which is widespread in Absheron, as well as to study its physicochemical and organoleptic properties, possible use in the pharmaceutical and food industries. The oil obtained from the fruits of the plant collected from the Absheron Peninsula (Bibiheybat) was analyzed by gas chromatography. The oil was obtained at 60 °C for 8 h by the extraction of the fruits in a Soxhlet extractor. The yield was 10.36%. Chromatographic analysis of the oil obtained from plant fruits allowed to determine 14 fatty acids. The main component of Z. absinthifolia fruit oil is oleic acid (74.36%). Small amounts of caprylic and palmitic acids were also found to be 8.9% and 5.39%, respectively. The lowest percentage is palmitinoleic acid (0.07%). Physico-chemical constants and organoleptic properties of Z. absinthifolia fruit oil were also analyzed and it was determined that the percentage of free fatty acids in our sample was 2.47%, the peroxide value 34.16 mg O/kg and the saponification number 200.23 mg KOH/g.

scholarly journals Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

2021 ◽  
Vol 117 (3) ◽  
pp. 1
Author(s):  
Mojdeh MAHDAVI ◽  
Fariba SHARIFNIA ◽  
Fahimeh SALIMPOUR ◽  
Akbar ESMAEILI ◽  
Mohaddeseh LARYPOOR
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Pistacia Vera ◽  
Oil Composition ◽  
Food Industries ◽  
Nutrient Value ◽  
Press Method ◽  
Total Oil ◽  
Palmitic Acids

<p>Fruits of various Pistachio (<em>Pistacia vera</em> L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value.<strong> </strong>We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (<em>p</em> = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.</p>

Fluorometric Determination of Plasma 11-Hydroxycorticosteroids. II. Studies on the Specificity of the Method

1973 ◽  
Vol 19 (7) ◽  
pp. 718-724 ◽  
Author(s):  
Luis E Mejer ◽  
Roberta C Blanchard
Keyword(s):  
Fatty Acids ◽  
Thin Layer ◽  
Total Cholesterol ◽  
Thin Layer Chromatography ◽  
Plasma Cortisol ◽  
Fluorometric Method ◽  
Fluorometric Determination ◽  
Main Component ◽  
Layer Chromatography

Abstract We have investigated the specificity of the fluorometric method we proposed [Clin. Chem. 19, 710 (1973)] for plasma or serum 11-hydroxycorticosteroid determinations. The principal specific fluorogenic contaminants in the cortisol-containing extract of plasma, as detected by thin-layer chromatography and chemically, were triglycerides and total cholesterol. These contaminants contributed an average of 1.6 µg/dl to the total normal cortisol value. Fatty acids were also found, but did not fluoresce. Nonspecific serum fluorogens were quantitated at 1.3 ± 1.2 µg/dl. Cortisol, corticosterone, and fluorogenic contaminants represented an average of 62.0, 29.1, and 9.9%, respectively, of the total fluorometric plasma cortisol value obtained (expressed in terms of cortisol standard). A ratio of 8.3 ± 2.4 was found for cortisol/corticosterone when each component was determined in terms of its respective standard. Fluorescence scans of the plasma cortisol extract indicated cortisol to be the main component present, accompanied by minor fluorescent contaminants.

scholarly journals Effects of Steam Treated Rice Straw-Based Diet on the Physico-Chemical Properties of Goats Longissimus Muscle

2021 ◽  
Author(s):  
Muhammad Naeem ◽  
Sher Ali ◽  
Nasir Ali Rajput ◽  
Muhammad Bilal ◽  
Tian Wang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Straw ◽  
Negative Impact ◽  
Chemical Properties ◽  
Monounsaturated Fatty Acids ◽  
Carcass Yield ◽  
Physico Chemical ◽  
Tbars Values

Abstract The present study was carried out to investigate the effects of steam treated rice straw-based diets on, physico-chemical properties of longissimus muscle of goat. Goats were assigned to rice straw treated with steam at 15.5 kgf/cm2 for 120 Sec (STRS) and untreated rice (UTRS) straw-based diets. After 60 days all goats were slaughtered and 50 g of muscle longissimus dorsi (LD) was removed from left side of carcass for determination of meat quality and fatty acid profile. The results showed that the steam treated rice straw diet improved (P < 0.05) carcass yield and dressing % of goats as compared to untreated rice straw fed goats. Significantly higher protein and lower moisture was observed for meat of STRS group than UTRS, however the fat, ash contents, meat color and pH were not different between the groups. The TBARS values gradually increased in stored meat. The different diet did not affect the composition of fatty acids. Total saturated (∑SFA) monounsaturated fatty acids (∑MUFA) for UTRS and total polyunsaturated fatty acid (∑PUFA) for STRS group was higher (P > 0.05). It is concluded that the goats fed on treated straw diet (STRS) maintained carcass yield, dressing % and meat composition without negative impact on meat characteristics.

scholarly journals SIFAT FISIK-KIMIA DAN ORGANOLEPTIK BAWANG GORENG PALU PADA BERBAGAI FREKUENSI PEMAKAIAN MINYAK GORENG

2015 ◽  
Vol 34 (04) ◽  
pp. 390
Author(s):  
Nur Alam ◽  
Rostiati Rostiati ◽  
Muhardi Muhardi
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Life Time ◽  
Organoleptic Properties ◽  
Cooking Oil ◽  
Physical Chemical ◽  
Oil Utilization

The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicatedthree times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions wereobtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.Keywords: Fried onion, physical-chemical and organoleptic properties, frequency of utilization cooking oil. ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap tarafdiulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh  pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.Kata kunci: Bawang goreng, sifat fisik-kimia dan organoleptik, frekuensi pemakaian minyak goreng

scholarly journals Purification of waters and elimination of organochloric insecticides by means of active coal

2010 ◽  
Vol 75 (4) ◽  
pp. 575-586
Author(s):  
Dragan Marinovic ◽  
Marina Stojanovic ◽  
Danilo Popovic
Keyword(s):  
Waste Water ◽  
Water Samples ◽  
Human Population ◽  
Toxic Substances ◽  
Organoleptic Properties ◽  
Physical Chemical ◽  
Active Coal ◽  
Health Related ◽  
Coconut Shells

Pollution of water and the determination of the degree of its pollution with numerous physical, chemical and biological polluters have become general, ever increasing social and health related problems. Within this study, the concentrations of some most frequently used organochloric insecticides (OCI): ?-hexachlorocyclohexane (?-HCH), ?- hexachlorocyclohexane (lindane), heptachlor, aldrin, dieldrin, endrin, dichlorodiphenyl trichlorethane (DDT) were investigated. OCI are highly toxic substances for the human population and their effective elimination from the environment is of paramount interest. To determine the OCI concentration in water samples, the EPA-608 method and the liquidliquid extraction principle were applied. A procedure for OCI elimination was realized by passing the water over four columns filled with various active coals: KRF, K-81/B, NORIT ROW-0.8 and AQUA SORB CS. These active coals are carbonized coconut shells activated by different procedures. The obtained results indicated that best purification of potable and waste water achieved using a column with NORIT ROW-0.8 filling. Research proved that small quantities of OCI can also be effectively removed using a NORIT ROW-0.8 active coal filled column, without altering the organoleptic properties of the water, which meets the requirements of water purification processes.

The use of fats in pig feeding:II. The digestibility of various fats and fatty acids

1965 ◽  
Vol 64 (3) ◽  
pp. 373-378 ◽  
Author(s):  
H. S. Bayley ◽  
D. Lewis
Keyword(s):  
Fatty Acids ◽  
The Other ◽  
Free Form ◽  
Clear Indication ◽  
Gross Energy ◽  
Weaned Pig ◽  
The Individual ◽  
Palmitic Acids ◽  
Extent Of Absorption

The apparent and corrected digestibilities of beef tallow, H.E.F. and soyabean oil have been determined in the newly weaned pig. Determinations of the individual fatty acids in the food and faecal lipids allowed the digestibility of each acid to be calculated separately. The purest available forms of oleic, stearic and palmitic acids and their corresponding triglycerides were also used in the determination of digestibility. Although the digestibility of each fatty acid is to some extent a characteristic of the acid, the extent of absorption can also be modified by the other acids in the diet. The results.of these experiments give no clear indication of a difference between feeding fatty acids in the free form or as the triglycerides. The digestible energy values of the fats have been calculated as the product of gross energy value and corrected digestibility.

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