A Chromatographic Method for the Estimation of Oleic and Linoleic Acids in the Presence of Straight-chain Saturated Fatty Acids

Nature ◽  
1954 ◽  
Vol 174 (4421) ◽  
pp. 181-182 ◽  
Author(s):  
W. MARY L. CROMBIE ◽  
R. COMBER ◽  
S. G. BOATMAN
Keyword(s):  
Fatty Acids ◽  
Chromatographic Method ◽  
Saturated Fatty Acids ◽  
Straight Chain ◽  
Oleic And Linoleic Acids

Toxicity of Some Straight Chain Saturated Fatty Acids to House Fly Larvae1

1965 ◽  
Vol 58 (3) ◽  
pp. 400-402 ◽  
Author(s):  
M. Sayeed Quraishi ◽  
A. J. Thorsteinson
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
House Fly ◽  
Straight Chain

scholarly journals The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN ◽  
Claudiu Dan S Ä‚LÄ‚GEAN
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Proteolytic Enzymes ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Chromatographic Method ◽  
Hard Cheese

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.

The utilization of dietary fats by ruminants:II. The effect of fatty acid chain length and unsaturation on digestibility

1970 ◽  
Vol 75 (1) ◽  
pp. 55-60 ◽  
Author(s):  
R. J. Andrews ◽  
D. Lewis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Chain Length ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Fats ◽  
Fatty Acid Chain Length ◽  
Fatty Acid Chain ◽  
Oleic And Linoleic Acids

SUMMARYThe effect of fatty acid chain length and unsaturation on digestibility in sheep were examined using partially purified samples of lauric, myristic, palmitic, stearic, oleic and linoleic acids. The digestibility of the fatty acids was relatively constant with only a very slight decrease on increasing chain length. There was an extensive hydrogenation of the unsaturated fatty acids.The corrected digestibility coefficients for lauric acid was 91%, myristic 86%, palmitic 87% and stearic acid 81–83% whereas the corrected digestibility coefficients for oleic and linoleic acids were calculated at 87 and 93% respectively. The digestibility coefficients for the saturated fatty acids are higher than similar estimates that have been reported for non-ruminants. It is suggested that the ruminant is better able to utilize saturated fatty acids than the non-ruminant.

Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Semih Otles ◽  
Ozlem Cagindi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Turkey Meat ◽  
Oleic And Linoleic Acids

In this paper, the fatty acid composition of turkey meat sucuk (soudjuck), salami, and sausages were determined and compared with each other. The fatty acids methyl esters of each product were identified by capillary gas chromatography. Most of the fatty acids in sucuk (soudjuck) samples were monosaturated; however in salami and sausages samples most of were mono and di-unsaturated. Saturated fatty acids in sucuk (soudjuck) samples followed, having the palmitic and stearic acids as their major components and had a range of 229.7-385.2 g kg-1 and 87.6-215.9 g kg-1. In salami and sausages samples, unsaturated fatty acids, the oleic and linoleic acids were the major components and had a range of 170.0-542.0 g kg-1 and 151.5-353.0 g kg-1. PUFA (polyunsaturated fatty acids) were found for sausages in the highest amount with linoleic acids concentration. Turkey meat salami and sausages presented a higher content of unsaturated and polyunsaturated fatty acids than turkey meat sucuk (soudjuck).

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