Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography

2000 ◽  
Vol 211 (1) ◽  
pp. 41-44 ◽  
Author(s):  
O. Daglioglu ◽  
M. Tasan ◽  
B. Tuncel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acids ◽  
Gas Liquid Chromatography

scholarly journals Studies on Fatty Acid Composition and Proximate Analyses of Anethum Sowa L. (Dill) Seed

1970 ◽  
Vol 42 (4) ◽  
pp. 455-464 ◽  
Author(s):  
Md Moshfekus Saleh-E-In ◽  
Sudhangshu Kumar Roy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gas Liquid Chromatography ◽  
Good Source ◽  
Anethum Sowa ◽  
Proximate Analyses

Anethum sowa L. (Dill) seeds were investigated to determine the fatty acid composition and proximate analyses. The seeds contain 9.36 % fatty oil. The saturated and unsaturated fatty acids contributed 6.22% and 93.78% respectively of the oil. The per cent composition of the extracted oil was identified by Gas Liquid Chromatography (GLC). Among the six fatty acids identified from this study oleic acid contributed the highest proportion (87.10%), where as, linolenic, palmitic, stearic, behenic and arachidic all together contributed the rest (12.90%). Proximate analyses showed that A. sowa. seeds are good source of dietary fibre. Overall Dill seeds oil can be considered as a good source of oleic acid. Key words: Anethum sowa, dill seed oil, fatty acid composition, oleic acid, linolenic acid, Gas liquid chromatography. Bangladesh J. Sci. Ind. Res. 42(4), 455-464, 2007

Comparison of fatty acid composition of stable L-phase variants of Staphylococcus aureus induced by three different mechanisms

1977 ◽  
Vol 23 (10) ◽  
pp. 1478-1481 ◽  
Author(s):  
Joseph MacGee ◽  
Cheryl Glotzbecker ◽  
Chatrchai Watanakunakorn
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gas Liquid Chromatography ◽  
Fatty Acid Patterns ◽  
Phase Variants

The total saponifiable fatty acids of three stable L-phase variants of Staphylococcus aureus induced by cycloserine, methicillin, and lysostaphin were examined by gas-liquid chromatography. Five separate preparations of each of the three variants were examined. Twenty-nine fatty acids were identified. The fatty acid patterns of the three variants were very similar.

Fatty acid composition of sow's colostrum, milk and body fat as determined by gas-liquid chromatography

1963 ◽  
Vol 30 (3) ◽  
pp. 339-343 ◽  
Author(s):  
J. M. deMan ◽  
J. P. Bowland
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Gas Liquid Chromatography ◽  
Nutrient Requirements ◽  
Total Fatty Acids ◽  
The Mean

SummaryAs determined by gas-liquid chromatography, the mean fatty acid composition (weight percentages of total fatty acids) of milk fat from sows fed a diet to meet U.S. N.R.C. nutrient requirements was: oleic, 35·3; palmitic, 30·3; linoleic, 13·0; palmitoleic, 9·9; stearic, 4·0; myristic, 3·3; linolenic, 2·5; unidentified 0·7 and 0·5, presumably n-odd chain and branched fatty acids; lauric, 0·3; and capric, 0·2. The corresponding fatty acid composition of colostrum fat was: oleic, 41·7; palmitic, 22·5; linoleic, 20·9; palmitoleic, 5·0; stearic, 5·7; myristic, 1·4; linolenic, 2·4; and unidentified acids, 0·3 and 0·1. Dietary fat increased fat levels in the milk and influenced fatty acid composition of the milk fat. Backfat resembled colostrum fat more than milk fat.

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