scholarly journals The use of tris (tetraphenylimidodiphosphinate) of praseodymium chemical shift reagent in proton NMR for the evaluation of the argan oil fatty acids autoxidation and the analysis of the argan pulp fatty acids

2019 ◽  
Vol 8 (2) ◽  
pp. 115-131
Author(s):  
Souad Hamdouch ◽  
Latifa Barkaoui ◽  
Merriem Tarbaoui ◽  
Amine Ouaket
Keyword(s):  
Fatty Acids ◽  
Chemical Shift ◽  
Unsaturated Fatty Acids ◽  
Proton Nmr ◽  
Oil Extraction ◽  
Shift Reagent ◽  
Complex Molecules ◽  
Nmr Method ◽  
Molecular Investigation ◽  
The One

Proton NMR is a method of molecular investigation that has its limitations when applied to complex molecules or molecules with many nearly equivalent sites. Previous studies have resorted to the use of paramagnetic chemical shift reagents, having as formula tris (tetraphenylimidodiphosphinate) of lanthanides ln((tpip.)3. The use of reagent Pr(tpip)3 in proton RMN has allowed us to evaluate the autoxidation of fatty acids mixture (stored 6 and 12 months after oil extraction) by the dosage of saturated and unsaturated acids on the one hand, and that of oleic and linoleic acids on the other. We note between 6 and 12 months of storage at 4°C a decrease in the percentage of unsaturated acids (76% to 63%) and an increase in the percentage of saturated acids (24% to 36%). The results show that the oleic acid maintained the same percentage (35%) as it is not easily oxidized whereas, for the linoleic acid, we observe a decrease in percentage from 22.5% to 18.5% (slow autoxidation at 4°C). We also used this NMR method for the analysis of the argan pulp fatty part. The GC analysis shows that it contains very few unsaturated fatty acids and that the main fatty acids are myristic (C14:0) and palmitic (C16:0) acids. The proton NMR with Pr(tpip)3 allowed us to confirm these results. This method that does not require derivation has proven to be interesting, simple and efficient.

scholarly journals The use of tris (tetraphenylimidodiphosphinate) of praseodymium chemical shift reagent in proton NMR for the evaluation of the argan oil fatty acids autoxidation and the analysis of the argan pulp fatty acids

2019 ◽  
Vol 8 (2) ◽  
pp. 115
Author(s):  
Souad Hamdouch ◽  
Latifa Barkaoui ◽  
Merriem Tarbaoui ◽  
Amine Ouaket
Keyword(s):  
Fatty Acids ◽  
Chemical Shift ◽  
Unsaturated Fatty Acids ◽  
Proton Nmr ◽  
Oil Extraction ◽  
Shift Reagent ◽  
Complex Molecules ◽  
Nmr Method ◽  
Molecular Investigation ◽  
The One

<p>Proton NMR is a method of molecular investigation that has its limitations when applied to complex molecules or molecules with many nearly equivalent sites. Previous studies have resorted to the use of paramagnetic chemical shift reagents, having as formula tris (tetraphenylimidodiphosphinate) of lanthanides ln((tpip.)3.<strong> </strong>The use of reagent Pr(tpip)3 in proton RMN has allowed us to evaluate the autoxidation of fatty acids mixture (stored 6 and 12 months after oil extraction) by the dosage of saturated and unsaturated acids on the one hand, and that of oleic and linoleic acids on the other. We note between 6 and 12 months of storage at 4°C a decrease in the percentage of unsaturated acids (76% to 63%) and an increase in the percentage of saturated acids (24% to 36%). The results show that the oleic acid maintained the same percentage (35%) as it is not easily oxidized whereas, for the linoleic acid, we observe a decrease in percentage from 22.5% to 18.5% (slow autoxidation at 4°C). We also used this NMR method for the analysis of the argan pulp fatty part. The GC analysis shows that it contains very few unsaturated fatty acids and that the main fatty acids are myristic (C14:0) and palmitic (C16:0) acids. The proton NMR with Pr(tpip)3 allowed us to confirm these results. This method that does not require derivation has proven to be interesting, simple and efficient.</p>

scholarly journals Enzymatic technology for Sea buckthorn oil extraction and its biochemical analysis

2014 ◽  
Vol 15 ◽  
pp. 62-65
Author(s):  
D Munkhbayar ◽  
J Ariuntungalag ◽  
G Delgersuuri ◽  
D Badamkhand
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Central Zone ◽  
Extraction Process ◽  
Oil Extraction ◽  
Sea Buckthorn ◽  
High Yield ◽  
Enzymatic Extraction ◽  
Total Fatty Acids ◽  
Sea Buckthorn Oil

A research was conducted  mix five Sea buckthorn berries harvested Mongolian Central Zone, and an integrated processing composed of an enzymatic unit operation and pulp oil and raw juice have been produced by centrifugal technology. For the extraction of Sea buckthorn oil, pectinase were used simultaneously hydrolyze Sea buckthorn berry pulp. In this study, the following commercial enzymes were evaluated in the enzymatic extraction of oil and raw juice from Sea buckthorn berry: Pectinase. Pectinase dose of 0.5 %, extraction time 120 minutes, hydrolysis temperature 55°C were found optimum, and maximum oilyieldof 5.0 - 5.1 % was achieved under these conditions, and the recovery of the optimized extraction process was calculated to 95.7 – 98.0 % based on 5.2 %theoreticaloil content of sea buckthorn fruit. In addition, physical and biochemical compositions of Sea buckthorn pulp oil was analyzed modern methods as HPLC, Spectrophotometer, Gravimeter, Pycnometer and Refractometers. Fatty acids by HPLC were identified in Pulp oil, mainly including 42,5% palmitoleic acid, 11.2 % linoleic acid, 1.2 % linolenic acid, 12.3% oleic acid, and unsaturated fatty acids occupied 70.9% of the total fatty acids. In conclusion, the enzymatic extraction process has thebenefitsof mild conditions, safe, fast for oil extraction, high yield, and pure juice after oil extraction.DOI: http://doi.dx.org/10.5564/mjc.v15i0.325 Mongolian Journal of Chemistry 15 (41), 2014, p62-65

scholarly journals Enzymatic technology to improve oil extraction from Caryocar brasiliense camb. (Pequi) Pulp.

2009 ◽  
Vol 31 (3) ◽  
pp. 637-643 ◽  
Author(s):  
Renata Gomes de Brito Mariano ◽  
Sonia Couri ◽  
Suely Pereira Freitas
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Physicochemical Characteristic ◽  
Oil Extraction ◽  
Enzymatic Treatment ◽  
Viscosity Reduction ◽  
Enzymatic Extract ◽  
Lower Efficiency ◽  
Mato Grosso ◽  
Peroxide Values

The present study aims to compare yield and quality of pequi pulp oil when applying two distinct processes: in the first, pulp drying in a tray dryer at 60ºC was combined with enzymatic treatment and pressing to oil extraction; in the second, a simple process was carried out by combining sun-drying pulp and pressing. In this study, raw pequi fruits were collected in Mato Grosso State, Brazil. The fruits were autoclaved at 121ºC and stored under refrigeration. An enzymatic extract with pectinase and CMCase activities was used for hydrolysis of pequi pulp, prior to oil extraction. The oil extractions were carried out by hydraulic pressing, with or without enzymatic incubation. The oil content in the pequi pulp (45% w/w) and the physicochemical characteristic of the oil was determined according to standard analytical methods. Free fatty acids, peroxide values, iodine and saponification indices were respectively 1.46 mgKOH/g, 2.98 meq/kg, 49.13 and 189.40. The acidity and peroxide values were lower than the obtained values in commercial oil samples, respectively 2.48 mgKOH/g and 5.22 meq/kg. Aqueous extraction has presented lower efficiency and higher oxidation of unsaturated fatty acids. On the other hand, pequi pulp pressing at room temperature has produced better quality oil. However its efficiency is still smaller than the combined enzymatic treatment and pressing process. This combined process promotes cellular wall hydrolysis and pulp viscosity reduction, contributing to at least 20% of oil yield increase by pressing.

scholarly journals DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
A. Bezusov ◽  
I. Kalmykova ◽  
M. Bilko ◽  
T. Melikh ◽  
V Shcherbina
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Higher Alcohols ◽  
Terpene Alcohols ◽  
Odour Activity Value ◽  
Active Dry Yeast ◽  
The One ◽  
Positive Effect

Different methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is influenced by the feeding that contains olive oil (a source of oleic acid) and the enzyme lipase and is added to must in combination with rehydrated active dry yeast Anchor Alchemy I (the species Saccharomyces cerevisiae). This method has been compared with the two other ones: with the classic method of obtaining dry white table wines by must fermentation (control) and with the sur lie method (when the dry white table wine material is aged on the lees for three months following the end of the must fermentation process). In the wines under study, 19 volatile compounds have been identified and quantified. These compounds, which are the most noticeable and active agents in aroma formation, include higher alcohols, organic acids, complex esters, aldehydes, terpene alcohols. The sample where the feeding was added is substantially higher in aroma-forming compounds than the other samples are. Also, this sample has the highest odour activity value (OAV). Sensory analysis of the wines considered has shown that the feeding containing olive oil and lipase has a positive effect on the aromatic profile of wine: in the aroma, there are distinct floral and fruity notes, more intense than those in the control sample an in the one obtained by ageing the wine material sur lie. This is possible due to a higher concentration of complex esters and a moderate content of higher alcohols. Adding the feeding results in no unpleasant tones in the wine’s odour, which are often caused by fatty acids, as their content is low. The advantages of the method suggested to enhance the aromatic profile of wines are its simple production technology and availability of the natural ingredients of the feeding. This research is supposed to help wine manufacturers satisfy consumers’ demand for local wines with their site-specific character, because one of the main motivations for tourists to visit the world’s wine-producing regions is an opportunity to taste unique wines with a pronounced and attractive floral-fruity aroma

scholarly journals Chemical profile of manually extracted andiroba oil (Carapa guianensis Aubl., Meliaceae) from Mamangal community, located in Igarapé-Miri, Pará, Brazil

2022 ◽  
Vol 17 (12) ◽  
Author(s):  
Ronaldo Lopes De Sousa ◽  
Sebastião Gomes Silva ◽  
Jeferson Miranda Costa ◽  
Wanessa Almeida Da Costa ◽  
Ana Aurea Barreto Maia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Phase ◽  
Unsaturated Fatty Acids ◽  
Biological Activities ◽  
Folk Medicine ◽  
Brazilian Amazon ◽  
Oil Extraction ◽  
Chemical Profile ◽  
Carapa Guianensis ◽  
Main Components

Carapa guianensis species belongs to the Meliaceae family and, in the Brazilian Amazon, it has great importance in folk medicine, mainly because the oil extracted from its seeds presents varied biological activities. Thus, the present work aimed to analyze, by gas phase chromatography coupled to mass spectrometry (GC/MS), the chemical composition of manually extracted andiroba oil, from Mamangal community, located in Igarapé-Miri, Pará, Brazil. As results, 99.63% of the constituents of the oil sample were identified and quantified from which the main components were oleic, palmitic, stearic, and linoleic acids. The manual oil extraction from andiroba seeds in the Mamangal community is sustainable and economically viable. Due to the high content of saturated and unsaturated fatty acids C. guianensis oil can be considered interesting useful for pharmaceutical and cosmetic industries. Indeed, the unsaturated fatty acids represented 57.5% of the oil constituents, among which the essential ones stand out, as they have great applicability in healing drugs formulation.

scholarly journals SEASONAL VARIATIONS IN THE CONTENT OF METABOLITES IN LICENSES OF CETRARIA LAEVIGATA AND FLAVOCETRARIA CUCULLATA

2020 ◽  
pp. 211-217
Author(s):  
Il'ya Andreyevich Prokopyev ◽  
Igor' Vital'yevich Sleptsov ◽  
Lena Nikolayevna Poryadina ◽  
Sakhayana Mikhaylovna Rozhina
Keyword(s):  
Fatty Acids ◽  
Statistical Models ◽  
Low Temperatures ◽  
Unsaturated Fatty Acids ◽  
Accumulation Rate ◽  
The Other ◽  
Gas Chromatography Mass Spectrometry ◽  
Metabolic Profiles ◽  
Summer Period ◽  
The One

Metabolic profiles of lichens Flavocetraria cucullata and Cetraria laevigata were obtained by gas chromatography-mass spectrometry, samples of which were taken monthly throughout the year in a pine-lingonberry forest in Central Yakutia. In the obtained metabolic profiles of the studied lichens, 77 metabolites were identified, of which 44 were identified. Among them, 5 polyols, 8 mono- and disaccharides, 8 amino acids, 8 carboxylic acids, 5 fatty acids. On the obtained statistical models, it was shown that the metabolomes of the studied lichens collected from June to August (climatic summer) differed from the samples taken from October to April (climatic winter). It was revealed that in the summer period the accumulation rate of polyols, hydroxyproline and sucrose increased, which is associated, on the one hand, with the activation of photosynthetic processes, and, on the other hand, with resistance to dehydration. While during the climatic winter, an increased accumulation of unsaturated fatty acids and glycerol was observed, which is probably due to the protective functions of these compounds when exposed to low temperatures.

Extraction and characterization of oil of the pacu residue (Piaractus mesopotamicus) using ultrasonic technology

2019 ◽  
Vol 10 (5) ◽  
pp. 154-160
Author(s):  
Cesar Vinicius Toniciolli Rigueto ◽  
Thainá Stéphanie Martins de Freitas ◽  
Debora Silva da Rocha ◽  
Nivia Carolina de Oliveira Bevilaqua ◽  
Débora De Oliveira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Unsaturated Fatty Acids ◽  
Oil Extraction ◽  
Raw Material ◽  
Organic Load ◽  
Solvent Ratio ◽  
Piaractus Mesopotamicus ◽  
Ultrasonic Technology

The increase in demand for fish consumption leads to the generation of a greater amount of waste, and it is necessary to seek alternatives to reuse of this organic load. In this way, the objective of this research was to evaluate the extraction of oil from the pacu residue by ultrasonic energy. The oil extraction was evaluated using a wet and dry raw material at 70 °C, from a complete factorial planning 2², where the variables were sample solvent ratio and time. The oils obtained in all the extraction conditions were analyzed as a function of the acidity in oleic acid (%), and the oil obtained in the best condition was submitted to the fatty acid profile. In the extraction smaller times and larger proportions of solvent sample contributed to obtain higher yields in oil. The oils obtained had low acidity and a high content of unsaturated fatty acids, with a ratio of unsaturated and saturated and ω-6/ω-3 within the desired limits. In this way, ultrasound proved to be a useful tool for obtaining good quality pacu residue oil.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

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