Fatty Acid Composition and Physical Properties of Turkish Tree Hazel Nuts

2005 ◽  
Vol 41 (4) ◽  
pp. 378-381 ◽  
Author(s):  
V. Erdogan ◽  
A. Aygun
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Acid Composition

The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cows

1980 ◽  
Vol 31 (4) ◽  
pp. 368-374 ◽  
Author(s):  
William Banks ◽  
John L. Clapperton ◽  
Morag E. Kelly ◽  
Agnes G. Wilson ◽  
Robert J. M. Crawford
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Dairy Cows ◽  
Acid Composition ◽  
Milk Fat ◽  
Soya Oil

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

Correlation of fatty acid composition of virgin olive oil with thermal and physical properties

2014 ◽  
Vol 117 (3) ◽  
pp. 366-376 ◽  
Author(s):  
Abraham Gila ◽  
Antonio Jiménez ◽  
Gabriel Beltrán ◽  
Alberto Romero
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil

scholarly journals The effect of dietary copper on the fatty acid composition and physical properties of pig adipose tissues

1969 ◽  
Vol 23 (2) ◽  
pp. 281-287 ◽  
Author(s):  
J.H. Moore ◽  
W.W. Christle ◽  
R. Braude ◽  
K. G Mitchell
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Melting Point ◽  
Stearic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Positional Distribution ◽  
Live Weight ◽  
Control Groups

1. Control groups of pigs were given a basal diet alone and treated groups received the same diet supplemented with 250 ppm of copper. The animals were about 10 weeks of age at the start of the experiments and were killed when they weighed 90 kg live weight.2. The ratio of oleic acid to stearic acid in the whole back fat (inner plus outer layers) was somewhat higher in the pigs given the copper supplement than in the control animals. The melting point of the back fat was about 10° lower in the pigs given the copper supplement than in the control groups.3. Separate analyses of the inner and outer layers of the back fat showed that the ratio of oleic acid to stearic acid in the outer fat layer of the control pigs, and in both the inner and the outer fat layers of the pigs given the copper supplement, was somewhat higher than that in the inner fat layer of the control animals. The melting point of the outer fat layer of the control pigs and of both back fat layers in the pigs given the copper supplement was 10–15° lower than that of the inner fat layer of the control groups.4. Evidence is presented that changes in the positional distribution of the fatty acids within the triglycerides of the back fats rather than differences in gross fatty acid composition are mainly responsible for the observed differences in physical properties.

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