Chemical Properties and Fatty Acid Composition of Thunbergia fragrans Roxb. Seed Oil

2015 ◽  
Vol 93 (2) ◽  
pp. 295-297 ◽  
Author(s):  
Shivanand Payamalle ◽  
Smita Shinde ◽  
Kadanthottu Sebastian Joseph ◽  
Sonal Mutakekar ◽  
Manisha Murgude ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Chemical Properties

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

scholarly journals Varietal Differences in the Oil Composition of the Seed of Two Indigenous Chrysophyllum albidium Species

2019 ◽  
pp. 1-7
Author(s):  
Bello, Adunola Abosede ◽  
Muniru, Oluwasegun Soliu ◽  
Igwe, Chima Cartney
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Chemical Properties ◽  
Soxhlet Extraction ◽  
Major Fatty Acid ◽  
Seed Oils ◽  
Oil Composition ◽  
Federal Institute

Aim: To investigate the varietal difference in the composition of the oil of two Chryosophyllum albidium species. Study Design: Laboratory experimental design was used. Place and Duration of Study: Chryosophyllum acreanum and Chrysophyllum africana seed species of Chrysophyllum albidium were collected from Oja Oba market, Ibadan, Oyo State. The study was carried out between February 2019 - August 2019 at the Oilseed Laboratory of Federal Institute of Industrial Research, Oshodi, Lagos State, Nigeria. Methodology: Oil in both seeds was extracted using Soxhlet extraction method. The physical and chemical properties of the oils were determined using official methods of analysis while the fatty acid composition of the seed oils was analysed using Gas Chromatography- Mass Spectrophotometer. Results: The oil yield for both seeds was low, 3.52% for C. acreanum and 3.75% for C. africana. The values for the physical properties (Specific gravity, refractive index and unsaponifiable matter) of C. acreanum seed oil were higher than for C. africana seed oil. The chemical properties shows that the acid and peroxide values are 2.79mgKOH/g; 2.67mgKOH/g, 1.78mEq/kg; 1.63mEq/kg for C. acreanum and C. africana seed oil respectively while the iodine values for both seed oils are below 100mgI2/100g. The fatty acid composition shows that both seed oil contains myristic acid as their major fatty acid. Conclusion: The evaluated characteristics of the seed oils showed that there is no significant differences in the oil composition of C. albidium seed varieties as the oil composition are closely related except for the slight difference in their fatty acid profile.

scholarly journals Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source

2019 ◽  
Vol 70 (4) ◽  
pp. 328 ◽  
Author(s):  
S. Hazrati ◽  
S. Nicola ◽  
S. Khurizadeh ◽  
A. Alirezalu ◽  
H. Mohammadi
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Chemical Properties ◽  
Total Phenolic ◽  
High Unsaturated Fatty Acid ◽  
Physico Chemical

Chrozophora tinctoria L., usually known as dyer’s Croton, Turnsole or Giradol, has been used in various medicinal and food products for many years. However, no comprehensive research has been undertaken to assess its potential as a new seed oil crop. Therefore, the current study examined the fatty acid composition, physico-chemical properties and antioxidant activity of C. tinctoria seeds, grown in the southwest of Iran. The seed oil content was found to be 26.40%. The extracted oil was analyzed for fatty acid composition using gas chromatography (GC). The results showed that unsaturated fatty acids accounted for almost 91% of the total fatty acids. Linoleic acid was the dominant fatty acid (76.68%), followed by oleic acid (13.99%) and palmitic acid (5.32%). δ-tocopherol was the major tocopherol in the oil, representing 70 mg/100 g oil. The total phenolic content (151.70 mg GAE per 100 g oil) and total flavonoid content (1.17 mg QE oil) were also determined in the extracted oil. The antioxidant activity was measured by a DPPH assay and expressed as 45% of the seed oil. Due to its high oil yield and high unsaturated fatty acid content, C. tinctoria could be regarded as a new source of edible oil.

scholarly journals A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 32 ◽  
Author(s):  
Zhana Petkova ◽  
Ginka Antova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thermal Treatment ◽  
Microwave Heating ◽  
Acid Composition ◽  
Seed Oil ◽  
Conventional Heating ◽  
Melon Seed ◽  
Sunflower Oils ◽  
Melon Seed Oil

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

Change in plant densities combined with zinc application affects rapeseed seed oil and fatty acid composition

2021 ◽  
pp. 1-11
Author(s):  
Mohammad Agha Mohammad Reza ◽  
Farzad Paknejad ◽  
Amir Hossein Shirani Rad ◽  
Mohammad Reza Ardakani ◽  
Ali Kashani
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Plant Densities ◽  
Zinc Application

Fatty acid composition of alfalfa seed oil

1996 ◽  
Vol 31 (4) ◽  
pp. 518-518
Author(s):  
A. I. Rezvukin ◽  
I. Yu Berezovikova ◽  
I. Ya Shalaurova ◽  
Yu. P. Nikitin
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Alfalfa Seed

scholarly journals Development and screening of EMS mutants with altered seed oil content or fatty acid composition in Brassica napus

2020 ◽  
Vol 104 (5) ◽  
pp. 1410-1422
Author(s):  
Shan Tang ◽  
Dong‐Xu Liu ◽  
Shaoping Lu ◽  
Liangqian Yu ◽  
Yuqing Li ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Brassica Napus ◽  
Acid Composition ◽  
Oil Content ◽  
Seed Oil ◽  
Seed Oil Content

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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