An innovative approach for fatty acid reduction to fatty aldehydes

The enzymatic glycerolysis of free fatty acids in olive-pomace oil was carried out by immobilised Candida antarctica lipase. The effects of time, molecular sieve, enzyme concentration and reaction temperature on free fatty acids content were investigated. The initial acidity of the olive-pomace oil (32%) was reduced to 2.36% in the presence of 750 mg of molecular sieve in the reaction mixture. The effectiveness of glycerolysis was directly related to the amount of molecular sieve present. As the amount of molecular sieve increased, the conversion of free fatty acids also increased at a defined time. In the absence of molecular sieve, the esterification reaction forced to reverse reaction that is the hydrolysis. The greater conversion of free fatty acids into glycerides was observed at an enzyme concentration of 27.2 mg/mL within 60 min. ANOVA showed that the effects of temperature on fatty acid content was significant ( p < 0.05). Results obtained from non-linear regression analysis indicated that reaction order was 1.3 for fatty acid reduction in the olive-pomace oil. Calculated activation energy for fatty acid reduction was 32.89 kJ/mol.

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Modelling and optimization of free fatty acid reduction in bulk palm cooking oil

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/924/1/012073 ◽

2021 ◽

Vol 924 (1) ◽

pp. 012073

Author(s):

W Kristianingsih ◽

V Liana ◽

B Rohmatulloh ◽

I Prakoso ◽

M R Fauzy ◽

...

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Quadratic Model ◽

Validation Data ◽

Adsorption Time ◽

Oil Processing ◽

Cooking Oil ◽

Pre Treatment ◽

Zeolite Adsorbent ◽

Acid Reduction

Abstract Bulk cooking oil from palm oil processing is one of the biodiesel materials which is available in large quantities. The pre-treatment process can be done by adding 100 mesh activated zeolite adsorbent as a substitute for the esterification process to reduce free fatty acid (FFA). The purpose of this research was to model and optimize the zeolite concentration and adsorption time to reduce free fatty acids in bulk palm cooking oil. This study used a response surface method with a central composite design (CCD), resulting in 13 experimental combinations of two factorial treatments, i.e. the concentration of zeolite adsorbent and adsorption time. The zeolite concentration and the adsorption time with an upper limit of 30% and 120 minutes and a lower limit of 10% and 60 minutes had a significant effect on the FFA reduction. The best model was a quadratic model. The testing of validation data used the recommended optimum combination, i.e. the zeolite concentration of 10.59% and the adsorption time of 101.57 minutes resulting in a deviation of 5.37% between the predicted data and the actual data.

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THE POSITION OF THE HIGHER FATTY ALDEHYDES IN FATTY ACID METABOLISM OF RAT MUSCLE

Journal of Biological Chemistry ◽

10.1016/s0021-9258(17)41359-7 ◽

1946 ◽

Vol 163 (1) ◽

pp. 195-202 ◽

Cited By ~ 3

Author(s):

Gabriele Ehrlich ◽

Heinrich Waelsch

Keyword(s):

Fatty Acid ◽

Fatty Acid Metabolism ◽

Acid Metabolism ◽

Rat Muscle ◽

Fatty Aldehydes

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Intersubunit transfer of fatty acyl groups during fatty acid reduction.

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)66663-3 ◽

1986 ◽

Vol 261 (34) ◽

pp. 15981-15988 ◽

Cited By ~ 2

Author(s):

L Wall ◽

A Rodriguez ◽

E Meighen

Keyword(s):

Fatty Acid ◽

Fatty Acyl ◽

Acid Reduction

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Dietary Supplementation with Microalgae (Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef

Animals ◽

10.3390/ani11123517 ◽

2021 ◽

Vol 11 (12) ◽

pp. 3517

Author(s):

Chenchen Xu ◽

Shou Zhang ◽

Baozhong Sun ◽

Peng Xie ◽

Xiaochang Liu ◽

...

Keyword(s):

Fatty Acid ◽

Volatile Compounds ◽

Antioxidant Status ◽

Dietary Supplementation ◽

Control Group ◽

Beef Meat ◽

Acid Ratio ◽

Sensory Attribute ◽

Total Antioxidant ◽

Fatty Aldehydes

The purpose of this study was to evaluate the effects of dietary supplementation with microalgae (Schizochytrium sp.) containing docosahexaenoic acid (DHA) on the antioxidant enzyme activity, physicochemical quality, fatty acid composition and volatile compounds of beef meat. Eighteen male Qaidamford cattle were randomly allocated into three treatments (n = 6): no micro-algae supplementation (Control group, C), 100 g microalgae supplementation per bull per day (FD1), and 200 g microalgae supplementation per bull per day (FD2), and fed for 49 days before slaughter. The results showed that, compared with the C group, the addition of DHA-rich microalgae to the diet could significantly increase the total antioxidant capacity (T-AOC) in meat. In the FD2 group, it was found that the concentration of glutathione peroxidase (GSH-Px) was significantly higher than that of the control group (p < 0.05). DHA-rich microalgae supplementation increased polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA; C20:5 n-6), DHA, EPA + DHA, and n-3 PUFA and reduced n-6:n-3 fatty acid ratio. Twenty-four volatile compounds identified in beef were mainly aldehydes, alcohols and ketones from the fingerprints. The contents of short-chain fatty aldehydes, 1-octen-3-ol and 2-pentylfuran, were higher in the FD2 group than in the other two groups. The microalgae diet improved the sensory attribute score of beef. The results demonstrated that dietary supplementation of DHA-rich microalgae improved the antioxidant status, increased the deposition of DHA and enhanced the characteristic flavor of beef.

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The Selection of Volatile Fatty Acid Reduction Microbe Bacillus thuringiensis D45 and its VFA Reduction Effect

Nihon Yoton Gakkaishi ◽

10.5938/youton.52.4_143 ◽

2015 ◽

Vol 52 (4) ◽

pp. 143-152

Author(s):

Takeshi ONOUE ◽

Tomoko SHIMOKAWA ◽

Yoshitomo KUSAKA ◽

Minoru MAEDA ◽

Hiroyuki SAITO ◽

...

Keyword(s):

Fatty Acid ◽

Bacillus Thuringiensis ◽

Volatile Fatty Acid ◽

Reduction Effect ◽

Acid Reduction ◽

Selection Of

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Studies on the mycoflora of maize grain

Annals of Plant Sciences ◽

10.21746/aps.2016.11.002 ◽

2016 ◽

Vol 5 (11) ◽

pp. 1454

Author(s):

Shaila Sakhala

Keyword(s):

Fatty Acid ◽

Moisture Content ◽

Pathogenic Fungi ◽

Important Food ◽

Percent Germination ◽

Maize Grain ◽

Animal Diet ◽

Locally Grown ◽

Acid Reduction

Maize is an important food and fodder crop. Its grains are important for the production of starch, oil and glucose. It is an important component of both human and animal diet. During storage grains undergo quantitative and qualitative losses. A large number of pathogenic fungi, bacteria, viruses and insects affecting maize cause combined world annual losses of 9.4% (Shrutelff, et al., 1980). Fungi affect quality of grain through increase in fatty acid, reduction in germination and finally spoilage of grain. The importance of fungi is also due to production of toxin that cause health hazards in human and animals. In the present study two variety of maize N 2277 and S 2727 which are locally grown crop in our area were collected directly from the field. Mycoflora of maize was tested by using blotter method. Moisture content, percent germination was also studied. A total of 8 fungi were observed from the grain.

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