Concentration of Gamma-Linolenic and Stearidonic Acids as Free Fatty Acids and Ethyl Esters from Viper's Bugloss Seed Oil by Urea Complexation

2018 ◽  
Vol 120 (10) ◽  
pp. 1800208 ◽  
Author(s):  
Miguel Ángel Rincón-Cervera ◽  
Raúl Galleguillos-Fernández ◽  
Valeria González-Barriga ◽  
Rodrigo Valenzuela ◽  
Alfonso Valenzuela
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Seed Oil ◽  
Ethyl Esters ◽  
Urea Complexation

Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil

1998 ◽  
Vol 75 (10) ◽  
pp. 1403-1409 ◽  
Author(s):  
Douglas G. Hayes ◽  
Ylva C. Bengtsson ◽  
James M. Van Alstine ◽  
Fredrik Setterwall
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Urea Complexation

Rapid in vivo hydrolysis of fatty acid ethyl esters, toxic nonoxidative ethanol metabolites

1997 ◽  
Vol 273 (1) ◽  
pp. G184-G190 ◽  
Author(s):  
M. Saghir ◽  
J. Werner ◽  
M. Laposata
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Ethanol Ingestion ◽  
Gi Tract ◽  
Apparent Lack ◽  
Hydrolysis Of

Fatty acid ethyl esters (FAEE), esterification products of fatty acids and ethanol, are in use as fatty acid supplements, but they also have been implicated as toxic mediators of ethanol ingestion. We hypothesized that hydrolysis of orally ingested FAEE occurs in the gastrointestinal (GI) tract and in the blood to explain their apparent lack of toxicity. To study the in vivo inactivation of FAEE by hydrolysis to free fatty acids and ethanol, we assessed the hydrolysis of FAEE administered as an oil directly into the rat stomach and when injected within the core of low-density lipoprotein particles into the circulation of rats. Our studies demonstrate that FAEE are rapidly degraded to free fatty acids and ethanol in the GI tract at the level of the duodenum with limited hydrolysis in the stomach. In addition, FAEE are rapidly degraded in the circulation, with a half-life of only 58 s. Thus the degradation of FAEE in the GI tract and in the blood provides an explanation for the apparent lack of toxicity of orally ingested FAEE.

Composition of Lipids of Piqui (Caryocar coriaceum Wittm.) Seed and Pulp Oil

1989 ◽  
Vol 44 (9-10) ◽  
pp. 739-742 ◽  
Author(s):  
Heidrun Dresen ◽  
R. B. N. Prasad ◽  
Paul-Gerhard Gülz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Free Fatty Acids ◽  
Molecular Species ◽  
Lipid Composition ◽  
Seed Oil ◽  
Sterol Fraction

Abstract The lipid composition of Piqui (Caryocar coriaceum) seed oil and pulp oil was analyzed and found to contain triacylglycerols (95.1/95.3%) as major components followed by free fatty acids (1.7/1.6%), diacylglycerols (1.6/1.5%), squalene (0.3/0.3%) and monoacylglycerols (0.1/0.1%). Phospholipids were found only in seed oil (0.2%). They were identified as phosphatidylethanolamine and phosphatidylinositol. The sterol fraction (0.1/0.1%) contained stigmasterol and β-sito-sterol. In seed oil triacylglycerols the C-53 molecular species were dominated (52.8%) follow ed by C-55 (37.7%), C-57 (6.9%) and C-51 (2.6%) in minor quantities. In pulp oil triacylglycerols C-55 (51.7%) was predominant followed by C-53 (30.6%) and C-57 (17.7%). Palmitic (16:0) and oleic (18:1) acids were always the major fatty acids in both oils. In seed oil their quantities were nearly the same, whereas in pulp oil oleic acid was predominant. Composition of Lipids of Piqui (Caryocar coriaceum Wittm.)

Biodiesel production from tobacco (Nicotiana tabacum L.) seed oil with a high content of free fatty acids

Fuel ◽  
2006 ◽  
Vol 85 (17-18) ◽  
pp. 2671-2675 ◽  
Author(s):  
V VELJKOVIC ◽  
S LAKICEVIC ◽  
O STAMENKOVIC ◽  
Z TODOROVIC ◽  
M LAZIC
Keyword(s):  
Fatty Acids ◽  
Nicotiana Tabacum ◽  
Free Fatty Acids ◽  
Seed Oil ◽  
Biodiesel Production ◽  
Nicotiana Tabacum L

scholarly journals Alkali-catalyzed Transesterification of Hibiscus sabdariffa (Roselle) Seed Oil for Biodiesel Production

2020 ◽  
pp. 131-139
Author(s):  
Eman H. Ahmed ◽  
Azhari H. Nour ◽  
Omer A. Omer Ishag ◽  
Abdurahman H. Nour
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Seed Oil ◽  
International Standards ◽  
Biodiesel Production ◽  
Energy Needs ◽  
Proper Size ◽  
Oil Density ◽  
Astm D6751

The need of energy never comes to an end so; the challenge is to procure power source sufficient to offer for our energy needs. Besides, this energy source must be dependable, renewable, recurring and non-contributing to climate change. Aims: This study was aimed to produce biodiesel from Roselle seed oil and to investigate its quality.  Methodology: The Roselle seeds were clean from dirt, milled to proper size and the oil was extracted using soxhlet with n-hexane as solvent. The extracted oil was subjected to physiochemical analysis tests and then transesterified using methanol and potassium hydroxide as catalyst; with ratio of oil to alcohol 1:8 at 65°C. The quality of produced biodiesel was investigated and compared to international standards. The fatty acid composition of the produced biodiesel was determined by GC-MS. Results: Based on the experimental results, the yellow with characteristic odor oil was obtained from the seeds had the following physicochemical properties: yield, 12.65%; refractive index (25°C), 1.467 m ; free fatty acids, 5.5%; saponification value, 252 mg KOH/g of oil; density, 0.915 g/mL and ester value, 241 mgKOH/g. Also the biodiesel yield achieved was 96%, with density, 0.80 g/mL; API, 44.63; Kinematics viscosity @ 40˚C, 0.742; Pour point, < -51˚C; and Micro Carbon Residual (MCR), 0.65%; which conformed to the range of ASTM D6751 and EN 14214 standard specifications. However, the GC-MS analysis result revealed that the biodiesel produced was methyl ester and free other undesired products such as linoleic acid (33%), elaidic acid (29%) and palmitic acid (17%) and other biomolecules. Conclusion: Based on the obtained results, Roselle seed oil had potential for biodiesel production due to its high contains of free fatty acids. Therefore, in the future, more investigations in alcohol: oil ratio and the concentration of catalyst may be warranted to increase the yield much more.

Production of Structured Triacylglycerols from Perilla Seed Oil and Tripalmitin Catalyzed by Lipozyme RM IM

2014 ◽  
Vol 1033-1034 ◽  
pp. 777-780
Author(s):  
Xu Dong Wang ◽  
Xi Liu ◽  
Xing Yu Zhao ◽  
Wei Jie Zhu ◽  
Jun Wang
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Seed Oil ◽  
Acyl Donor ◽  
Omega 3 ◽  
Urea Complexation ◽  
Lipozyme Rm Im ◽  
Alkali Hydrolysis ◽  
Structured Triacylglycerols ◽  
Perilla Seed

Unsaturated free fatty acids (UFFAs), which are rich inα-linolenic and omega-3 fatty acids, were obtained by alkali hydrolysis and urea complexation methods from perilla seed oil and used as the acyl donor to produce structured triacylglycerols (STAGs) catalyzed by Lipozyme RM IM. The results indicated that the content ofα-linolenic acid was increased to 73.16 % after urea complexation methods. The highest incorporation rate ofα-linolenic acid was 58.78 %, which were achieved under the optimum conditions: a molar mass ratio of tripalmitin to UFFAs of 1:12, a reaction time of 48 h and a temperature of 60 °C.

scholarly journals Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Extraction Yield ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

scholarly journals Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends

2020 ◽  
Vol 71 (3) ◽  
pp. 367
Author(s):  
A. Al-Farga ◽  
M. Baeshen ◽  
F. M. Aqlan ◽  
A. Siddeeg ◽  
M. Afifi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Peanut Oil ◽  
Oil Blends ◽  
Saponification Value

This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in other food production systems. Alhydwan seed oil and peanut oil blended at proportions of 10:90, 20:80, 30:70, 40:60 and 50:50 (v/v) were evaluated according to their physi­cochemical properties, including refractive index, relative density, saponification value, peroxide value, iodine value, free fatty acids, oxidative stability index, and tocopherol contents using various standard and published methods. At room temperature, all of the oil blends were in the liquid state. The physicochemical profiles of the blended oils showed significant decreases (p < 0.05) in peroxide value (6.97–6.02 meq O2/kg oil), refractive index at 25 °C (1.462–1.446), free fatty acids (2.29–1.71%), and saponification value (186.44–183.77 mg KOH/g), and increases in iodine value and relative density at 25 °C (98.10–102.89 and 0.89–0.91, respectively), especially with an analhydwan seed oil to peanut oil ratio of 10:90. Among the fatty acids, oleic and linoleic acids were most abundant in the 50:50 and 10:90 alhydwan seed oil to peanut oil blends, respectively. Oxidative stability increased as the proportion of alhydwan oil increased. In terms of tocopherol contents (γ, δ, and α), γ-tocopherol had the highest values across all of the blended proportions, followed by δ-tocopherol. The overall acceptability was good for all blends. The incorporation of alhydwan seed oil into peanut oil resulted in inexpensive, high-quality blended oil that may be useful in health food products and pharmaceuticals without compromising sensory characteristics.

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