Catalytic hydrogenation of vegetable oils: III. A comparison of reactivity and selectivity between cyclic polyenes and polyunsaturated fatty acids with copper chromite as catalyst

1984 ◽  
Vol 82 (2) ◽  
pp. 157-160 ◽  
Author(s):  
C. Fragale ◽  
M. Gargano ◽  
N. Ravasio ◽  
M. Rossi ◽  
I. Santo
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oils ◽  
Catalytic Hydrogenation ◽  
Copper Chromite ◽  
Cyclic Polyenes

scholarly journals Development of farmed fish: a nutritionally necessary alternative to meat

1999 ◽  
Vol 58 (2) ◽  
pp. 377-383 ◽  
Author(s):  
J. R. Sargent ◽  
A. G. J. Tacon
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Marine Fish ◽  
Vegetable Oils ◽  
Linseed Oil ◽  
Partial Replacement ◽  
Farmed Fish ◽  
Alternative Source ◽  
Fish Feeds

The projected stagnation in the catch from global fisheries and the continuing expansion of aquaculture is considered against the background that fishmeal and fish oil are major feed stocks for farmed salmon and trout, and also for marine fish. The dietary requirement of these farmed fish for high-quality protein, rich in essential amino acids, can be met by sources other than fishmeal. However, the highly-polyunsaturated fatty acids eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3) present in high concentrations in fish oil are essential dietary constituents for marine fish and highly-desirable dietary constituents for salmonids. Currently, there is no feasible alternative source to fish oil for these nutrients in fish feeds. Vegetable oils rich in linoleic acid (18:2n-6) can partially substitute for 20:5n-3 and 22:6n-3 in salmonid and marinefish feeds. However, this is nutritionally undesirable for human nutrition because the healthpromoting effects of fish-derived 20:5n-3 and 22:6n-3 reflect a very high intake of 18:2n-6 relative to linolenic acid (18:3n-3) in Western diets. If partial replacement of fish oils in fish feeds with vegetable oils becomes necessary in future, it is argued that 18:3n-3-rich oils, such as linseed oil, are the oils of choice because they are much more acceptable lrom a human nutritional perspective, especially given the innate ability of freshwater fish, including salmonids, to convert dietary 18:3n-3 to 20:5n-3 and 22:6n-3. In the meantime, a more judicious use of increasinglyexpensive fish oil in aquaculture is recommended. High priorities in the future development of aquaculture are considered to be genetic improvement of farmed fish stocks with enhanced abilities to convert C18 to C20 and C22n-3 polyunsaturated fatty acids, enhanced development of primary production of 20:5n-3 and 22:6n-3 by single-cell marine organisms, and continuing development of new species.

scholarly journals Hydrocracking of Non-edible Vegetable Oils with Co-Ni/HZSM-5 Catalyst to Gasoil Containing Aromatics

2017 ◽  
Vol 12 (3) ◽  
pp. 318 ◽  
Author(s):  
Danawati Hari Prajitno ◽  
Achmad Roesyadi ◽  
Muhammad Al-Muttaqii ◽  
Lenny Marlinda
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Batch Reactor ◽  
Liquid Product ◽  
Gas Chromatography Mass Spectrometry ◽  
Rubber Seed ◽  
Cerbera Manghas ◽  
Edible Vegetable Oil

Biofuel has been considered as one of the environmentally friendly energy sources to substitute fossil fuel derived from non-edible vegetable oil. This research aims to investigate the effect of the non-edible vegetable oil composition on a specific hydrocarbons distribution contained in biofuel and the aromatics formation through hydrocracking reaction with the Co-Ni/HZSM-5 catalyst. The formation of aromatics from non-edible vegetable oils, such as: Cerbera manghas, rubber seed, and sunan candlenut oils, containing saturated, mono- and polyunsaturated fatty acids is presented. The hydrocracking reaction was carried out in a pressure batch reactor, a reaction temperature of 350 oC for 2 h, reactor pressure of 15 bar after flowing H2 for 1 hour, and a catalyst/oil ratio of 1 g/200 mL. Liquid hydrocarbon product was analyzed by gas chromatography-mass spectrometry. Based on the GC-MS analysis, hydrocracking on three different oils indicated that polyunsaturated fatty acids were required to produce relatively high aromatics content. The sunan candlenut oil can be converted to gasoil range hydrocarbons containing a small amount of aromatic through hydrocracking reaction. Meanwhile, the aromatics in liquid product from hydrocracking of Cerbera manghas and rubber seed oils were not found. Copyright © 2017 BCREC Group. All rights reserved.Received: 21st November 2016; Revised: 9th May 2017; Accepted: 20th May 2017; Available online: 27th October 2017; Published regularly: December 2017How to Cite: Prajitno, D.H., Roesyadi, A., Al-Muttaqii, M., Marlinda, L. (2017). Hydrocracking of Non-edible Vegetable Oils with Co-Ni/HZSM-5 Catalyst to Gasoil Containing Aromatics. Bulletin of Chemical Reaction Engineering & Catalysis, 12(3):318-328 (doi:10.9767/bcrec.12.3.799.318-328) 

scholarly journals Assessment of quality and food safety of vegetable oils produced on the base of wild berries of Kazakhstan`s forest areas

2020 ◽  
Author(s):  
G. Аidarkhanova ◽  
◽  
Z. Satayeva ◽  
A. Ebel ◽  
М. Jakanova ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Safety ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Biological Efficiency ◽  
Quantitative Composition ◽  
Anthropogenic Pressure ◽  
Oil Mixtures ◽  
Wild Berries

Many species of forest plants in combination with vegetable oils are the sources of new types of functional products with increased biological efficiency. In respect that the high demand for vegetable oils among the population and industry, the growing anthropogenic pressure on various components of the natural environment, the goal of the research was to create oil mixtures based on sunflower oil and wild berries selected in the forest areas of Kazkhstan`s regions, assess their quality and food safety. The base of the oil mixture was sunflower oil obtained from sunflower seeds by the "cold squeeze" method. Wild berries selected from forest areas of northern (Elaeagnusrhamnoides (L.) A. Nelson) and eastern (Rosa majalisHerrm.,Vacciniummyrtillis L.) of Kazakhstan were used as bio-additives. In the obtained oil mixtures, the basic parameters of their qualitative and quantitative composition were studied. It was found that by density (917-918), refractive index (1,473), acid number (1,4 mg KOH/g), iodine number (130-132 g J2/100), saponification number (188 mg/g) of the tested oil mixtures they correspond to unrefined vegetable oil of higher grade. The content of heavy metals (Pb, As, Cd, Cu, Zn, Mg) and radionuclides (90Sr, 137Cs) does not exceed the maximum permissible concentrations and meets the requirements of regulatory documents and standards. In samples of vegetable oils, the amount of oleic acid (52,21%), linoleic acid (28,97%) is determined, which are within the normal range, although they are adjacent to the levels of the upper limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 and ω-3 polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

scholarly journals ASSESSMENT OF QUALITY AND FOOD SAFETY OF VEGETABLE OILS PRODUCED IN VARIOUS REGIONS OF KAZAKHSTAN

REPORTS ◽  
2021 ◽  
pp. 5-11
Author(s):  
Gulnar Aidarkhanova ◽  
Zhuldyz Satayeva ◽  
Marita Dzhakanova ◽  
Тulegen Seilkhanov
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Food Safety ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
First Grade ◽  
Permissible Limits

Vegetable oils are a valuable multivitamin raw material for the food and pharmaceutical industry due to the content of effective biologically active organic components and mineral substances. To assess the quality and food safety of unrefined vegetable oils obtained from sunflower seeds and flax of Kazakhstan agro-formations by the method of «cold pressing,» we studied the basic indicators of their qualitative and quantitative composition. It was found that the organoleptic characteristics (transparency, color, smell and taste) of the tested vegetable oils correspond to unrefined sunflower oil of the highest grade, unrefined linseed oil of the first grade. Studies of the physicochemical parameters of sunflower and linseed oils: colored number (14,40 mg of iodine), acid number (1,4-1,5 mg KOH/g), weight fraction of phosphoruscontaining substances (0,18% and 0,5%), humidity (0,13%; 0,17%), peroxide number (6,7 and 9,0 mmol of active O2/g), iodine number (132 and 176 gJ2/100) and saponification number (188 and 187 mg/g) also correspond the requirements of regulatory documents and standards. In sunflower oil samples, the amount of oleic acid is 52,21%, linoleic acid 28,97% is determined, which are within the normal range, although they are adjacent to the levels of higher limits. Analysis of linseed oil fatty acids showed that samples contain linolenic acid 50,1%, All other fatty acids are noted within the permissible limits, and oleic acid 14,13%, linoleic acid 17,9% are close to the upper limits of permissible limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 andω-3 of polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

Changes in Lipid Profile by Vegetable Oil Blends Rich in Polyunsaturated Fatty Acids in Rats with Hypercholesterolemia

2009 ◽  
Vol 15 (2) ◽  
pp. 119-130 ◽  
Author(s):  
M.F. Ramadan ◽  
M.M. Afify Amer ◽  
S.S. El-Saadany ◽  
R. Abd El-Fatah El-Masry ◽  
A. El-Said Awad
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Vegetable Oils ◽  
Density Lipoprotein ◽  
Albino Rats ◽  
High Cholesterol Diet ◽  
Cholesterol Diet ◽  
High Cholesterol ◽  
Oil Blends

The objective of this study was to investigate the effect of different blended vegetable oils having different levels and profiles of polyunsaturated fatty acids (PUFA) on hypercholesterolemia by analyzing the changes in lipid profile in high-cholesterol diet fed rats. Three vegetable oils (soy oil, sunflower oil, and the nonconventional flaxseed oil) were blended to obtain blends rich in PUFA. Thirty albino rats were used over the 2-month period. The animals were divided into five groups, wherein group 5 represents negative control, where rats were fed basal diet, while rats in group 4 received high cholesterol diet and served as positive controls. The other three groups were fed hypercholesterolemic diet (1% cholesterol + 0.25% colic acid) supplemented with blended oils. Generally, rats fed blended oils showed significantly lower levels of total cholesterol (TC), triacylglycerol (TG), and low-density lipoprotein (LDL) cholesterol as well as higher levels of high-density lipoprotein (HDL) cholesterol, in comparison with animals fed high-cholesterol diet and cholesterol-free diet. Thus, oil blends under study may be useful formulations for the treatment of hypercholesterolemia. In addition to improving the lipid profile by lowering TC, total TG, and total LDL and increasing HDL, blending of vegetable oils can result in an economic advantage of lower prices.

scholarly journals Polyunsaturated Fatty Acids and Glycemic Control in Type 2 Diabetes

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1067 ◽  
Author(s):  
Vibeke H. Telle-Hansen ◽  
Line Gaundal ◽  
Mari C.W. Myhrstad
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Glycemic Control ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oils ◽  
Blood Cholesterol ◽  
High Intake ◽  
Glycemic Regulation ◽  
The Impact

The impact of dietary fat on the risk of cardiovascular disease (CVD) has been extensively studied in recent decades. Solid evidence indicates that replacing saturated fatty acids (SFAs) with polyunsaturated fatty acids (PUFAs) decreases blood cholesterol levels and prevents CVD and CVD mortality. Studies indicate that fat quality also may affect insulin sensitivity and hence, the risk of type 2 diabetes (T2D). A high intake of SFAs has shown to increase the risk of T2D in prospective studies, while a high intake of PUFAs reduces the risk. Whether PUFAs from marine or vegetable sources affect glycemic regulation differently in T2D remains to be elucidated. The aim of the present review was therefore to summarize research on human randomized, controlled intervention studies investigating the effect of dietary PUFAs on glycemic regulation in T2D. About half of the studies investigating the effect of fish, fish oils, vegetable oils, or nuts found changes related to glycemic control in people with T2D, while the other half found no effects. Even though some of the studies used SFA as controls, the majority of the included studies compared PUFAs of different quality. Considering that both marine and vegetable oils are high in PUFAs and hence both oils may affect glycemic regulation, the lack of effect in several of the included studies may be explained by the use of an inappropriate control group. It is therefore not possible to draw a firm conclusion, and more studies are needed.

scholarly journals Creating a functional basis for the production of food emulsions

2020 ◽  
Vol 176 ◽  
pp. 01015
Author(s):  
Olga Feofilaktova ◽  
Dmitrij Grashchenkov ◽  
Dmitrij Karkh ◽  
Mikhail Lukinykh
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oils ◽  
Special Role ◽  
Omega 3 ◽  
Food Ingredients ◽  
Food Emulsions ◽  
Omega 6 ◽  
Long Time

Occurence dependence of a number of diseases on the breakdown of the population nutrition structure has been established for a long time. Epidemiological and clinical evidence supports the role of functional food ingredients in the pathogenesis of various diseases. The omega-3, -6, -7 and -9 fatty acids play a special role among them. Having a number of functional properties, they contribute to the prevention of a number of common diseases, especially cardiovascular diseases. These mono- and polyunsaturated fatty acids are among the most common vegetable oils. This article describes the technology of developing a functional fat base for emulsion food production based on a combination of several types of vegetable oils. The technology uses a specially designed computer program that allows to compose a combination of vegetable oils based on the optimal ratio of omega-3 and omega-6 fatty acids, as well as with taking into account the physiological standards of consumption of mono- and polyunsaturated fatty acids.

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