FT-midIR determination of fatty acid profiles, including trans fatty acids, in bakery products after focused microwave-assisted Soxhlet extraction

2006 ◽  
Vol 385 (8) ◽  
pp. 1532-1537 ◽  
Author(s):  
J. Ruiz-Jiménez ◽  
F. Priego-Capote ◽  
M. D. Luque de Castro
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acids ◽  
Soxhlet Extraction ◽  
Bakery Products ◽  
Fatty Acid Profiles ◽  
Microwave Assisted

scholarly journals Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4080
Author(s):  
Milena Bučar Miklavčič ◽  
Fouad Taous ◽  
Vasilij Valenčič ◽  
Tibari Elghali ◽  
Maja Podgornik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Discriminant Analysis ◽  
Trans Fatty Acids ◽  
Correct Classification ◽  
Fatty Acid Profiles ◽  
Correct Classification Rate ◽  
Classification Rate ◽  
Argan Oil ◽  
Geographical Regions

In this work, fatty-acid profiles, including trans fatty acids, in combination with chemometric tools, were applied as a determinant of purity (i.e., adulteration) and provenance (i.e., geographical origin) of cosmetic grade argan oil collected from different regions of Morocco in 2017. The fatty acid profiles obtained by gas chromatography (GC) showed that oleic acid (C18:1) is the most abundant fatty acid, followed by linoleic acid (C18:2) and palmitic acid (C16:0). The content of trans-oleic and trans-linoleic isomers was between 0.02% and 0.03%, while trans-linolenic isomers were between 0.06% and 0.09%. Discriminant analysis (DA) and orthogonal projection to latent structure—discriminant analysis (OPLS-DA) were performed to discriminate between argan oils from Essaouira, Taroudant, Tiznit, Chtouka-Aït Baha and Sidi Ifni. The correct classification rate was highest for argan oil from the Chtouka-Aït Baha province (90.0%) and the lowest for oils from the Sidi Ifni province (14.3%), with an overall correct classification rate of 51.6%. Pairwise comparison using OPLS-DA could predictably differentiate (≥0.92) between the geographical regions with the levels of stearic (C18:0) and arachidic (C20:0) fatty acids accounting for most of the variance. This study shows the feasibility of implementing authenticity criteria for argan oils by including limit values for trans-fatty acids and the ability to discern provenance using fatty acid profiling.

scholarly journals THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
Harun Dıraman
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Partial Hydrogenation ◽  
Fatty Acid Profiles ◽  
Two Samples ◽  
Trans Fa

Nowadays, commmercial bouillon tablets are mostly used  as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB  samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs,  and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects,  were determined in small amounts for only six samples (0.03%  to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged  between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P<0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two  PCs were 49.3% and 21.8% (totally 71.1%), respectively.

scholarly journals Comparison of Different Methods of Extraction for Pomegranate Seeds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 91
Author(s):  
Joanna Bryś ◽  
Marko Obranović ◽  
Maja Repajić ◽  
Klara Kraljić ◽  
Dubravka Škevin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Biological Effects ◽  
Methyl Esters ◽  
Positional Distribution ◽  
Soxhlet Extraction ◽  
Punicic Acid ◽  
Soxhlet Method ◽  
Pomegranate Seeds

Pomegranate seed oil (PSO) has attracted considerable attention because of its potentially beneficial biological effects. This oil consists of a high content of polyunsaturated fatty acids, mainly conjugated type, punicic acid. Punicic acid has antioxidant and anticancer activity. The aim of this research was to compare the properties of PSO obtained by cold extraction, Soxhlet extraction and Accelerated Solvent Extraction (ASE). The oxidative stability of oils from pomegranate was determined by using the calorimetric method. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols (TAG) was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Sterols composition was determined with GC-MS. The greatest amount of oil can be obtained using the Soxhlet method (12–15%) and the least by using the ASE method (10–11%), but the ASE oil is more diverse in terms of sterol content. All the extracted oils were rich in punicic acid (about 80%). In the external positions of TAG there is mainly punicic acid, while in the internal positions there are oleic and linoleic acids.

scholarly journals Determination of Seasonal Changes in the Fat and Fatty Acid Profiles of Saurida lessepsianus (Russell, Golani and Tikochinski, 2015) Caught from Mersin Bay

2019 ◽  
Vol 7 (9) ◽  
pp. 1483
Author(s):  
Mısra Bakan ◽  
Elif Ayşe Erdoğan Eliuz ◽  
Deniz Ayas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Seasonal Changes ◽  
Palmitoleic Acid ◽  
Winter Season ◽  
Fatty Acid Profiles ◽  
Seasonal Factors ◽  
Autumn And Winter

In this study, seasonal changes in the lipid and fatty acid profiles of S. lessepsianus caught from the Mersin Bay were investigated. The total lipid levels of S. lessepsianus were found to be 2.94%, 7.19%, 2.45%, 0.83%, in spring, summer, autumn and winter season, respectively. Major fatty acids in S. lessepsianus were palmitic acid, stearic acid, oleic acid, palmitoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in all seasons. The highest values of palmitic, palmitoleic and EPA were determined as 22.97%, 3.80% and 4.22% in spring, respectively. The highest values of stearic and oleic acid were determined as 15.93% and 7.84% in autumn, respectively. The highest value of DHA were also determined as 31.91% in winter season. The EPA level from polyunsaturated fatty acids was found in the range of 2.54-4.22% (23.09-195.62 mg/100g). The highest level of DHA were observed in the winter season and its levels changed in the range of 19.83-31.81% and was calculated as 201.29-1301.73 mg/100g. In addition, the highest level of the Σn3, Σn6, and Σn9 were calculated in the summer season as 1516.39, 114.88, 399.77 mg/100g, respectively. This report showed that fat and fatty acid profiles of S. lessepsianus are quite influenced by seasonal factors.

Determination of Erythrocyte Fatty Acids by Capillary Gas Liquid Chromatography

1987 ◽  
Vol 24 (3) ◽  
pp. 293-300 ◽  
Author(s):  
Andrew J Taylor ◽  
Harry I Pandov ◽  
Nigel Lawson
Keyword(s):  
Fatty Acids ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Erythrocyte Membranes ◽  
Gas Liquid Chromatography ◽  
Fatty Acid Profiles ◽  
Chromatography Method ◽  
Liquid Chromatography Method ◽  
Arachidonic Acids

A capillary gas liquid chromatography method was established for the routine determination of fatty acid profiles from washed erythrocyte membranes. Only the five major fatty acids found in erythrocytes (palmitic, stearic, oleic, linoleic and arachidonic acids) had acceptable precision (CVs <10·0%) for use in establishing quantitative differences between groups of individuals. Reference values were established for the relative amounts of these five fatty acids in adults. Significant alterations in the relative concentrations of oleic and arachidonic acids were found after storage at +4°C for 24 h, which has important implications in the study of changes in erythrocyte fatty acids in cancer and diabetes.

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