The Influence of Coconut Fat and Soybean Oil Meals on the Fatty Acid Composition of Hens' Eggs

1966 ◽  
Vol 16 (3-4) ◽  
pp. 194-198 ◽  
Author(s):  
K. Vestergaard Thomsen
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation

Effects of dietary soybean oil concentration on growth, nutrient utilization and muscle fatty acid composition of gilthead sea bream (Sparus aurata L.)

2007 ◽  
Vol 38 (1) ◽  
pp. 76-81 ◽  
Author(s):  
Silvia Martínez-Llorens ◽  
Ana Tomás Vidal ◽  
Andrés Vicente Moñino ◽  
Marcial Pla Torres ◽  
Miguel Jover Cerdá
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Sparus Aurata ◽  
Nutrient Utilization ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Oil Concentration

Effect of Dietary Replacement of Soybean Oil with Different Sources of Gamma-Linolenic Acid on Fatty Acid Composition of Nile Tilapia

2014 ◽  
Vol 92 (2) ◽  
pp. 225-231 ◽  
Author(s):  
Vanessa Vivian Almeida Schneider ◽  
Fabiana Carbonera ◽  
Ana Paula Lopes ◽  
Oscar Oliveira Santos ◽  
Cláudio Celestino Oliveira ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Nile Tilapia ◽  
Gamma Linolenic Acid ◽  
Different Sources

scholarly journals Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

2020 ◽  
Vol 26 (3) ◽  
pp. 389-399
Author(s):  
Michelle Ting Yun Yeo ◽  
◽  
Xinyan Bi ◽  
Christiani Jeyakumar Henry ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Canola Oil ◽  
Deep Frying ◽  
Frying Oils ◽  
Frying Process ◽  
Composition Changes

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

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