Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils

2014 ◽  
pp. 89-121
Author(s):  
Magdi M. Mossoba ◽  
Cynthia Tyburczy ◽  
Pierluigi Delmonte ◽  
Ali Reza Fardin-Kia ◽  
Jeanne I. Rader ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Trans Fatty Acid ◽  
Fats And Oils ◽  
Monounsaturated Fatty Acid ◽  
Edible Fats

scholarly journals Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia

2018 ◽  
Vol 13 (1) ◽  
pp. 9
Author(s):  
Abdullah Rasyid
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Sea Cucumber ◽  
Amino Acid Content ◽  
Monounsaturated Fatty Acid ◽  
Essential Amino Acid Content

Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined. Results showed that all essential and non-essential amino acids were found in S. vastus. The major essential amino acid content was arginine (28651.62 mg/Kg). Whereas the major non-essential amino acid content was glycine (60907.24 mg/Kg). The total fatty acids were determined in which finding suggested that saturated fatty acid was more than polyunsaturated fatty acid and monounsaturated fatty acid. The higher saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid were palmitic acid (0.07%), arachidonic acid (0.13%) and palmitoleic acid (0.03%) respectively.  

scholarly journals The Fatty Acid Profile of Oils from Garcinia kola, Tetracarpodium conopodium and Tectona grandis

2019 ◽  
pp. 1-5
Author(s):  
A. M. Oyekanmi ◽  
A. Adejoro ◽  
B. B. Adeleke
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Essential Fatty Acids ◽  
Tectona Grandis ◽  
Major Fatty Acid ◽  
Monounsaturated Fatty Acid ◽  
Garcinia Kola

The fatty acids in the oil of Garcinia kola, Tetracarpodium conopodium and Tectona grandis were determined using a Perkin Elmer Auto sampler XL gas chromatograph with FID detector and split injector operating at 220ºC. The result showed that Garcina kola contained saturated fatty acid (15.78%) monounsaturated fatty acid (33.29%) and polyunsaturated fatty acid (50.92%). Tetracarpodium conopodium contained saturated fatty acid (5.72%) monounsaturated fatty acid (77.31%) and polyunsaturated fatty acid (16.96%) tectona grandis contained saturated fatty acid (59.93%), monounsaturated fatty acid (24.08%) and polyunsaturated fatty acid 15.99%. The major fatty acid in Garcinia kola is oleic acid, while the major fatty acid in Tetracarpodium conopodum is paullinic acid and the major fatty acid in Tectona gradis is palmitic acid. In conclusion, the result of the fatty acid profile showed that Tetracarpodium conopodium and Garcinia kola contained high percentage of essential fatty acids while Tectona grandis also contained some essential fatty acids. Therefore the seeds oils may be useful in the food, beverages, fine chemical, oil and pharmaceutical industries.

scholarly journals Dietary Fat Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Prospective Studies

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1963 ◽  
Author(s):  
Minkyeong Kim ◽  
Kyong Park
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acid ◽  
Publication Bias ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Dietary Fat ◽  
Meta Analysis ◽  
Monounsaturated Fatty Acid ◽  
Fat Intake ◽  
Total Fat

Dietary fat intake is associated with the risk of colorectal cancer (CRC); however, the results of epidemiological studies on this are controversial. Therefore, this study aimed to summarize the available scientific evidence regarding the association between dietary fat and the risk of CRC. We conducted a systematic search of PubMed, Web of Science, and the Cochrane library for articles related to dietary fat and the risk of CRC. The summary relative risks with 95% confidence intervals (CI) were calculated via a random effect model. Begg’s test was used to detect publication bias. A total of 18 articles were identified. The pooled relative risk with 95% CI for the risk of CRC were 1.00 (95% CI: 0.90–1.12), 0.97 (95% CI: 0.86–1.10), 1.08 (95% CI: 0.92–1.26), and 0.99 (95% CI: 0.93–1.04) for total fat, saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid, respectively. No significant associations were found in subgroup analyses. Begg’s test for all exposures revealed no publication bias (total fat, p = 0.3; saturated fatty acid, p = 0.1; monounsaturated fatty acid, p = 0.08; polyunsaturated fatty acid, p = 0.2). The studies included in this review and meta-analysis revealed that dietary fats and fatty acids had no effects on the risk of CRC.

scholarly journals Quality traits and fatty acid composition in meat of Hair Goat and Saanen  ×  Hair Goat (G<sub>1</sub>) crossbred kids fattened in different systems

2021 ◽  
Vol 64 (2) ◽  
pp. 305-314
Author(s):  
Hacer Tüfekci ◽  
Mustafa Olfaz
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Meat Quality ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Conjugate Linoleic Acid ◽  
Monounsaturated Fatty Acid ◽  
Quality Traits ◽  
Total Saturated Fatty Acid ◽  
Meat Quality Traits

Abstract. In this study, meat quality traits and fatty acid compositions of Hair Goat and Saanen × Hair Goat (G1) crossbred kids fattened under intensive, semi-intensive and extensive conditions were determined. For meat quality traits, differences in pH24 h, pH45 min, drip loss, water holding capacity, cooking loss and Warner–Bratzler peak shear force values of the experimental groups were not found to be significant. According to colour measurements at the 0th and 45th minute, the extensive fattening group of Hair Goat kids had greater lightness (L∗) values and the intensive fattening group of Hair Goat kids had greater redness (a∗) values. For intensive, semi-intensive and extensive fattening groups of Hair Goat kids, total saturated fatty acid contents of longissimus dorsi (LD) muscle samples were respectively measured as 19.28 %, 23.75 % and 23.35 %. Total monounsaturated fatty acid contents were respectively measured as 67.30 %, 66.22 % and 65.72 %. Total polyunsaturated fatty acid contents were respectively measured as 5.46 %, 3.06 % and 3.16 % and conjugate linoleic acid contents were respectively measured as 0.48 %, 0.55 % and 0.65 %. For intensive, semi-intensive and extensive fattening groups of Saanen × Hair Goat (G1) kids, total saturated fatty acid contents of LD muscle samples were respectively measured as 21.01 %; 21.98 %, 19.10 %; total monounsaturated fatty acid contents were respectively measured as 64.04 %, 64.33 %, 52.44 %. Total polyunsaturated fatty acid contents were respectively measured as 3.53 %, 4.89 % and 4.84 % and conjugate linoleic acid contents were respectively measured as 0.52 %, 0.58 % and 0.73 %. It was concluded that the extensive fattening group had greater conjugated linoleic acid contents than the other fattening groups.

scholarly journals Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

2020 ◽  
Author(s):  
Hanan A. Al-Amiri ◽  
Nisar Ahmed ◽  
Tahani Al-Sharrah
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Nutritional Quality ◽  
Cardiovascular Health ◽  
Health Programs ◽  
Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

scholarly journals Profil dan Karakteristik Lemak Hewani (Ayam, Sapi dan Babi) Hasil Analisa FTIR dan GCMS

2008 ◽  
Vol 1 (3) ◽  
Author(s):  
Sandra Hermanto ◽  
Anna Muawanah ◽  
Rizkina Harahap
Keyword(s):  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Monounsaturated Fatty Acid ◽  
Infra Red

Telah dilakukan penelitian tentang analisa profil dan karakteristik beberapa lemak hewani sebagaistudi pendahuluan dalam rangka pengembangan metode analisa kehalalan pangan. Samplingdilakukan terhadap tiga jenis sampel jaringan lemak hewani yang meliputi lemak ayam, lemak sapidan lemak babi. Sampel jaringan lemak ayam dan sapi diperoleh dari pasar tradisional sedangkansampel jaringan lemak babi diperoleh dari Rumah Pemotongan Hewan di daerah Jakarta Timur.Masing-masing sampel jaringan lemak diekstrak dengan pemanasan langsung dan selanjutnyadianalisa sifat fisikokimianya meliputi bobot jenis, indeks bias, titik leleh, bilangan asam, bilanganiod dan bilangan penyabunan. Analisa lebih lanjut dilakukan dengan metode FTIR (FourierTransform Infra red) dan GCMS (Gas Chromatography Mass Spectromtery) untukmengidentifikasi spesifitas masing-masing lemak berdasarkan pola serapan gugus fungsi dankomposisi asam lemaknya. Hasil analisa sifat fisikokimia yang diperoleh menunjukkan bahwa tidakterdapat perbedaan yang cukup signifikan untuk masing-masing sampel lemak kecuali untuk titikleleh, bilangan iod dan bilangan penyabunannya. Hasil analisa FTIR menunjukkan adanyaperbedaan pola serapan yang khas pada daerah 3010, 1110-1095 dan 975-965 cm-1 yangmerepresentasikan tingkat perbedaan komposisi asam lemak pada masing-masing sampel. Hal inidiperkuat dengan hasil analisa GCMS yang membuktikan adanya perbedaan kandungan SFA(saturated fatty acid), MUFA (monounsaturated fatty acid) dan PUFA (polyunsaturated fattyacid) pada ketiga sampel.

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