scholarly journals STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

Food systems ◽  
2019 ◽  
Vol 2 (4) ◽  
pp. 34-37
Author(s):  
E. V. Topnikova ◽  
V. A. Mordvinova ◽  
G. M. Sviridenko ◽  
E. S. Danilova
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Freezing Point ◽  
Chemical Properties ◽  
Raw Milk ◽  
Low Molecular Weight ◽  
Average Value

The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

scholarly journals MILK LIPIDS AND SUBCLINICAL MASTITIS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
V. Danchuk ◽  
V. Ushkalov ◽  
S. Midyk ◽  
L. Vigovska ◽  
O. Danchuk ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Composition ◽  
Physiological State ◽  
Clinical Signs ◽  
Raw Milk ◽  
Subclinical Mastitis ◽  
The Body

This article deals with the process of obtaining quality raw milk by analyzing its lipid composition. The lipid composition of raw milk depends on many factors, among which, first of all, is the species, the composition of the diet and the physiological state of the breast. In recent years, a large amount of data has accumulated on the fluctuations of certain lipid parameters of milk depending on the type, age, lactation, diet, time of year, exercise, animal husbandry technology, physiological state of the lactating organism in general and breast status in particular. Factors of regulation of fatty acid composition of raw milk: genetically determined parameters of quality and safety; fatty acid composition of the diet; synthesis of fatty acids by microorganisms of the digestive tract; synthesis of fatty acids in the breast; physiological state of the breast. The milk of each species of productive animals has its own specific lipid profile and is used in the formulation of certain dairy products to obtain the planned technological and nutritional parameters. Diagnosis of productive animals for subclinical mastitis involves the use of auxiliary (thermometry, thermography, electrical conductivity) and laboratory research methods: counting the number of somatic cells; use of specialized tests; microbiological studies of milk; biochemical studies of milk. The biochemical component in the diagnosis of subclinical forms of mastitis is underestimated. An increase in body temperature implies an increase in the intensity of heat release during the oxidation of substrates, sometimes due to a decrease in the intensity of synthesis of energy-intensive compounds. There are simply no other sources of energy in the body. The situation is the same with certain parts of the metabolism, which are aimed at the development of protective reactions to the etiological factor aimed at the defeat of the breast. That is why the biochemical composition of breast secretions in the absence of clinical signs of mastitis undergoes biochemical changes and the task of scientists is to develop mechanisms for clear tracking of such changes, identification of animals with subclinical forms of mastitis and effective treatment.

scholarly journals The Fatty Acid Composition and Properties of Oil Extracted from Fresh Rhizomes of Turmeric (Curcuma longa Linn.) Cultivars of Bangladesh

1970 ◽  
Vol 46 (1) ◽  
pp. 127-132 ◽  
Author(s):  
BK Paul ◽  
MMU Munshi ◽  
MN Ahmed ◽  
GC Saha ◽  
SK Roy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Optical Rotation ◽  
Curcuma Longa ◽  
Chemical Properties ◽  
Gas Liquid Chromatography ◽  
Physico Chemical

The fresh rhizomes of Curcuma longa Linn. (Turmeric or Holud) collected from three different places of Bangladesh were investigated to extract oil, its fatty acid composition and its physico-chemical properties. The rhizomes contained 8.76 - 10.92% oil. The percentage compositions of fatty acids were identified and quantified by GLC. The saturated and unsaturated fatty acid contents of three places were found to vary within 22.25 - 23.44% and 76.11 - 77.59%, respectively. Among identified six fatty acids, oleic acid contributed the highest proportion (56.24 - 58.88%), followed by myristic acid (16.25 - 17.71%); whilst, palmitic (5.59 - 6.00%), linoleic (10.90 - 12.82%), linolenic (4.15 - 5.46%) and ecosenoic acid (2.72 - 3.25%) together contributed the rest. Physico - chemical properties of the extracted oil were also investigated. The specific gravity, refractive index, optical rotation were recorded as 0.892 to 0.919 at 30°C, 1.431 to 1.465 at 30°C and +11.54° to +13.56° at 26°C, respectively. The chemical properties like saponification value (195.23 - 205.33), iodine value (75.53 - 90.47), peroxide value (23.25 - 36.16), acid value (11.08 - 11.32), ester value (56.30 - 64.13) and percentage of unsaponifiable matter (8.31 - 15.04%) were determined. Overall fresh Turmeric oil can be considered as a good source of oleic acid. Keywords: Curcuma longa; Fresh turmeric oil; Fatty acid composition; Oleic acid; Gas liquid chromatography. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8116 Bangladesh J. Sci. Ind. Res. 46(1), 127-132, 2011

scholarly journals Study on fatty acid composition and physico-chemical properties of Nyctanthes arbortristis root

1970 ◽  
Vol 24 (2) ◽  
pp. 202-208 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Mohammad Shahjahan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Chemical Society ◽  
Gas Liquid Chromatography ◽  
Crude Fibre

Fatty acid composition of Nyctanthes arbortristis Linn root extracted successively  with light petroleum ether (40-600C bp.)- n-hexane and chloroform were analyzed by gas liquid chromatography (GLC). Twenty one fatty acids were identified in the Seuli root. The major saturated and unsaturated fatty acids are palmitic acid (C16:0, 13.97%) and oleic acid (C18:1, 28.43%). Physio-chemical characteristics, such as iodine value, moisture, ash, lignin and crude fibre of the Seuli root were also determined.   Keywords: Nyctanthes arbortristis Linn; Seuli; root; fatty acid composition; gas liquid chromatography. DOI: http://dx.doi.org/10.3329/jbcs.v24i2.9709 Journal of Bangladesh Chemical Society, Vol. 24(2), 202-208, 2011

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 174-182 ◽  
Author(s):  
Shuyun Liu ◽  
Guiying Wang ◽  
Zhichao Xiao ◽  
Yuehong Pu ◽  
Changrong Ge ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
1H Nmr ◽  
Water Soluble ◽  
Low Molecular Weight

Oxylipin concentration, but not fatty acid composition, is altered in human donor milk pasteurised using both thermal and non-thermal techniques

2019 ◽  
Vol 122 (1) ◽  
pp. 47-55 ◽  
Author(s):  
Michael A. Pitino ◽  
Shoug M. Alashmali ◽  
Kathryn E. Hopperton ◽  
Sharon Unger ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Infant Development ◽  
Raw Milk ◽  
Human Donor ◽  
Donor Milk

AbstractHuman donor milk (DM) is Holder pasteurised (62·5°C, 30 min) to ensure its microbiological safety for infant consumption. In low-resource settings, flash heating is used to pasteurise milk. Although there is considerable interest in non-thermal alternatives (high hydrostatic pressure processing (HHP) and UVC irradiation) for pasteurisation, their effect on the fatty acid composition is not well understood. Of particular interest is the effect of pasteurisation on the generation of oxylipins. DM from eight mothers containing bacteria >5 × 107 colony-forming units/l was used. In a paired design, each pool of milk underwent four pasteurisation techniques: Holder; flash heating; UVC (250 nm, 25 min) and HHP (500 MPa, 8 min). Fatty acids were quantified by GC-flame ionisation detection and oxylipins derived from arachidonic acid; 18-carbon PUFA (α-linolenic acid, linoleic acid and γ-linolenic acid) and EPA/DHA were measured by liquid chromatography-tandem MS in aliquots of raw and processed milk. There were no significant changes to the composition of fatty acids following all pasteurisation techniques compared with raw milk. The n-6:n-3 ratio remained constant ranging from 6·4 to 6·6. Several arachidonic acid-derived oxylipins were highest post-UVC and elevated post-HHP compared with raw milk. Several oxylipins derived from 18-carbon PUFA (linoleic and α-linolenic acids) were elevated in UVC-treated milk. EPA/DHA-derived oxylipins were on average, unaffected by pasteurisation. Although some PUFA-derived oxylipins were increased following UVC and HHP, no method affected the fatty acid composition of human DM. Further research is needed to determine if varying levels of oxylipins in human DM as a result of processing can potentially mediate cellular signalling; proliferation and apoptosis, especially important for preterm infant development.

scholarly journals Physicochemical Properties and Fatty Acid Composition of Ocimum basilicum L. Seed Oil

2020 ◽  
pp. 1-12
Author(s):  
Abeer A. Idris ◽  
Azhari H. Nour ◽  
Mahmoud M. Ali ◽  
Ibrahim Y. Erwa ◽  
Omer A. Omer Ishag ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Seed Oil ◽  
Freezing Point ◽  
Ocimum Basilicum ◽  
Fatty Acids Composition ◽  
Soxhlet Apparatus

Ocimum basilicum has been widely used in traditional medicine. Rural communities have used fixed oils for variety purposes since a long time ago. They used for cosmetic applications, fuel, medicine and food. The aim of this study was to characterize the physicochemical properties and fatty acid composition of O. basilicum seed oil. Lipids were determined by continuous extraction in a Soxhlet apparatus for 6 hours using hexane as solvent. The physicochemical properties of the oil were assessed by standard and established methods. The fatty acids composition of the seed oil was determined by GC-MS. The Pale yellow with camphor odor oil extracted from the seed has the following properties: yield, 18.01%; freezing point, -2°C; melting point, 5°C; boiling point, 215°C; refractive index (25°C), 1.48532; iodine value, 108.6 g/100 g of oil; peroxide value, 4.6 meq. O2/kg of oil; free fatty acids, 0.20%; acid value, 4.0 mg of KOH/g of oil; saponification value, 164.2 mg KOH/g of oil; unsaponifiable matter, 1.6; moisture and volatile value, 4.97 (wt%); density, 0.91372 g/cm3; viscosity, 10.29 mm2/s; specific gravity, 0.9210. Fatty acids composition showed that linolenic- (43.92%) was the major fatty acid and followed by linoleic- (32.18%), palmitic- (13.38%), stearic- (6.55%), palmitoleic- (0.78%), arachidic- (0.72%), anteisomargaric- (0.45%), nonadecylic- (0.28%), gondoic- (0.27%), margaric- (0.20%), behenic- (0.17%), heneicosylic- (0.14%), lignoceric- (0.13%) and myristic acid (0.11%). Therefore, recommended that more and advanced investigations should be undertaken for this abundant oil as natural source for many industrial applications, especially, for applications that require acids like linolenic and linoleic.

scholarly journals The Fatty Acid Composition and Properties of Oil Extracted from Seeds of Carum roxburghianum Benth. (Radhuni)

1970 ◽  
Vol 46 (1) ◽  
pp. 111-116
Author(s):  
BK Paul ◽  
MN Ahmed ◽  
GC Saha
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Gas Liquid Chromatography ◽  
Physico Chemical

Carum roxburghianum Benth. (Radhuni) seeds of three different places of Bangladesh were investigated to determine the fatty acid composition and physico-chemical properties of extracted oil. The seeds were found to contain oil ranging from 15.31 to 20.32%. The percentage compositions of fatty acids were identified and quantified by Gas Liquid Chromatography (GLC). The saturated and unsaturated fatty acids in extracts were 4.95 to 6.27% and 93.73 to 94.89%, respectively. Among six fatty acids identified in this study, oleic acid contributed the highest portion (76.44 to 79.16%), whereas, linoleic (1.38%), linolenic (15.28 - 15.40%), stearic (0.70%), palmitic (4.95 - 5.57%) and ecosenoic acid (0.51 - 15.73%) together contributed the rest. Physico-chemical properties of the oil extracted were also investigated. The specific gravity, refractive index, optical rotation were recorded as 0.903 to 0.918 at 30°C, 1.465 to 1.470 at 30°C and +8.54° to +9.56° at 26°C, respectively. The chemical properties like saponification value (183.52 - 193.45), iodine value (80.99 - 120.90), peroxide value (23.25 - 36.16), acid value (143.84 - 162.99), ester value (48.12 - 62.03), percentage of unsaponifiable matter (3.56 - 6.51%), Reicher-Meissel value (2.00 - 3.12), Polenske value (4.12 - 6.20) and Henher value (85.12 - 95.56) were determined. Overall Radhuni seeds oil can be considered as a good source of oleic acid. Keywords: Carum roxburghianum; Radhuni seed oil; fatty acid composition; oleic acid; Gas Liquid Chromatography. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8113 Bangladesh J. Sci. Ind. Res. 46(1), 111-116, 2011

scholarly journals Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source

2019 ◽  
Vol 70 (4) ◽  
pp. 328 ◽  
Author(s):  
S. Hazrati ◽  
S. Nicola ◽  
S. Khurizadeh ◽  
A. Alirezalu ◽  
H. Mohammadi
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Chemical Properties ◽  
Total Phenolic ◽  
High Unsaturated Fatty Acid ◽  
Physico Chemical

Chrozophora tinctoria L., usually known as dyer’s Croton, Turnsole or Giradol, has been used in various medicinal and food products for many years. However, no comprehensive research has been undertaken to assess its potential as a new seed oil crop. Therefore, the current study examined the fatty acid composition, physico-chemical properties and antioxidant activity of C. tinctoria seeds, grown in the southwest of Iran. The seed oil content was found to be 26.40%. The extracted oil was analyzed for fatty acid composition using gas chromatography (GC). The results showed that unsaturated fatty acids accounted for almost 91% of the total fatty acids. Linoleic acid was the dominant fatty acid (76.68%), followed by oleic acid (13.99%) and palmitic acid (5.32%). δ-tocopherol was the major tocopherol in the oil, representing 70 mg/100 g oil. The total phenolic content (151.70 mg GAE per 100 g oil) and total flavonoid content (1.17 mg QE oil) were also determined in the extracted oil. The antioxidant activity was measured by a DPPH assay and expressed as 45% of the seed oil. Due to its high oil yield and high unsaturated fatty acid content, C. tinctoria could be regarded as a new source of edible oil.

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