Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material

Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis including leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001 mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified.

Download Full-text

Physical and chemical characteristics and fatty acids composition of seeds oil isolated from Camelina sativa (L) cultivated in Mongolia

Mongolian Journal of Chemistry ◽

10.5564/mjc.v14i0.205 ◽

2014 ◽

Vol 14 ◽

pp. 80-83 ◽

Cited By ~ 1

Author(s):

B Chantsalnyam ◽

Ch Otgonbayar ◽

O Enkhtungalag ◽

P Odonmajig

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Mineral Elements ◽

Camelina Sativa ◽

Chemical Characteristics ◽

Oilseed Crop ◽

Fatty Acids Composition ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

Camelina sativa L is a cruciferous oilseed plant. This plant is cultivated as an oilseed crop mainly in Europe and in North America and over the past years the cultivation has arranged in our country. The analyzed oil is obtained from the seeds of Camelina sativa L, growing in Bornuur, Tuv province. The goal of this study was to determine the physical and chemical characteristics and fatty acids composition of Camelina sativa L seed oil cultivated in Mongolia. According to our analysis total lipid was determined 38.52 %, moisture 4.80 % and total mineral elements 4.02 %, respectively. Mineral elements in Camelina sativa L seeds contain calcium (0.56 %), phosphorous (1.22 %), potassium (1.39 %), magnesium (0.53 %) in dominated amounts; iron, zinc, manganese and copper in trace amounts. Eight nonessential amino acids in seeds of this plant with total amount of 75.9 % were identified; phenylalanine was detected in highest amount among the all identified amino acids, while lysine, tryptophan and arginine are followed. The following characteristics in Camelina sativa seeds oil were determined. The refractive index was 1.4774 at 20°C, the peroxide value of fresh oil was 0.03 meq H2O2 /kg, saponification value 185.8 mg KOH/g, iodine value 143.33 g J2 and acidic value 6.27 mg KOH /g. Carotenoid was determined as 16.77 mg %, by spectrometry in Camelina sativa seeds oil. The analysis of fatty acids composition showed that there are 12.5 % saturated and 87.5 % unsaturated fatty acids. In particular, oleic acid (C18:1) 14.0 %, linoleic acid (C18:2) 9.0 %, α-linolenic acid (C18:3) 10.5 % and gondoic acid (C20:1) 32.8 %, were composed the major part of unsaturated fatty acids. DOI: http://dx.doi.org/10.5564/mjc.v14i0.205 Mongolian Journal of Chemistry 14 (40), 2013, p80-83

Download Full-text

Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs

Czech Journal of Animal Science ◽

10.17221/6826-cjas ◽

2013 ◽

Vol 58 (No. 6) ◽

pp. 279-288 ◽

Cited By ~ 11

Author(s):

M. Okrouhlá ◽

R. Stupka ◽

J. Čítek ◽

M. Šprysl ◽

L. Brzobohatý

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Chemical Characteristics ◽

Pufa Content ◽

Large White ◽

Physical And Chemical Characteristics ◽

Pig Meat ◽

Physical And Chemical

The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of pig meat was evaluated. Seventy-two hybrids (Czech Large White <sub>(paternal)</sub> × (Czech Large White <sub>(maternal)</sub> × Czech Landrace)) were divided into four treatments according to diet (0 and 150 g/kg linseed) and sex (barrows and gilts). A significantly (P = 0.050) higher feed conversion value was ascertained in barrows fed with linseed compared with the other three groups. Most of the physical and chemical characteristics of the carcasses were not significantly influenced by dietary linseed addition or sex. The linseed supplement significantly (P < 0.001) increased the polyunsaturated fatty acid (PUFA) content and PUFA/SFA (saturated fatty acid) ratio, especially through increasing the n-3 PUFA content, and decreased the monounsaturated fatty acid (MUFA) content, the MUFA/PUFA, MUFA/SFA, and n-6/n-3 PUFA ratios and the thrombogenic index. Supplementation of the diet with linseed modified the fatty acid composition and improved fatty acid ratios in both sexes, without any negative effect on performance, carcass value or physical and chemical indicators of pig meat quality.

Download Full-text

Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.01.4 ◽

2021 ◽

Vol 16 (1) ◽

pp. 32-41

Author(s):

Siti Resita Dijayanti ◽

Djalal Rosyidi ◽

Herly Evanuarini

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Moisture Content ◽

Fatty Acid Profile ◽

Water Activity ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fat Content ◽

National Standard ◽

Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

Download Full-text

Physical and chemical characteristics, major fatty acids, antimicrobial activity and toxicity analysis of red shrimp (Metapenaeus brevicornis) brain lipid

Food Chemistry ◽

10.1016/j.foodchem.2006.05.044 ◽

2007 ◽

Vol 102 (3) ◽

pp. 649-655 ◽

Cited By ~ 2

Author(s):

M SHIPAR

Keyword(s):

Fatty Acids ◽

Antimicrobial Activity ◽

Chemical Characteristics ◽

Brain Lipid ◽

Physical And Chemical Characteristics ◽

Toxicity Analysis ◽

Physical And Chemical

Download Full-text

PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.46769 ◽

2021 ◽

Vol 17 (2) ◽

pp. 33

Author(s):

Uswatun Hasanah ◽

Edlina Putri Sukma Dewi ◽

Umar Santoso ◽

Supriyadi Supriyadi

Keyword(s):

Cocos Nucifera ◽

Scientific Information ◽

Chemical Properties ◽

Chemical Characteristic ◽

Packaging Material ◽

Chemical Characteristics ◽

Packaging Materials ◽

Physical And Chemical Characteristics ◽

Cocos Nucifera L ◽

Physical And Chemical

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.

Download Full-text

Fatty Acids: Physical and Chemical Characteristics

Handbook of Biochemistry and Molecular Biology ◽

10.1201/9780429487293-29 ◽

2019 ◽

pp. 484-491

Keyword(s):

Fatty Acids ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

Download Full-text

EFFECTS OF LEVEL OF COPPER SUPPLEMENT AND REMOVAL OF SUPPLEMENTAL COPPER FROM THE DIET ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF PORCINE DEPOT FAT

Canadian Journal of Animal Science ◽

10.4141/cjas73-021 ◽

1973 ◽

Vol 53 (1) ◽

pp. 139-145 ◽

Cited By ~ 21

Author(s):

M. A. AMER ◽

J. I. ELLIOT

Keyword(s):

Fatty Acids ◽

Melting Point ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Weight Percent ◽

Phospholipid Content ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Copper Supplementation ◽

Physical And Chemical

One hundred crossbred pigs were used in two experiments to study the effects of period and level of copper supplementation of swine diets on the physical and chemical characteristics of porcine depot fat. In the first experiment the presence of 250 ppm supplemental copper in the diet significantly (P < 0.01) increased the phospholipid content, decreased the melting point, increased the weight percent of unsaturated fatty acids, and decreased the weight percent of saturated fatty acids present in the backfat of pigs at 23, 46, 69, or 92 kg. Removal of supplemental copper from the diet at 23, 46, or 69 kg resulted in a backfat at 92 kg whose physical and chemical characteristics were similar to those observed in the control animals. In the second experiment all levels of supplemental copper tested significantly (P < 0.01) decreased the melting point, increased the weight percent of unsaturated fatty acids, and decreased the weight percent of saturated fatty acids in the depot fat at market weight. These changes were consistent and unrelated to level of supplemental copper in the diet: 125, 150, 175, 200, 225, or 250 ppm. The data are discussed in relation to changes in the proportions of individual fatty acids.

Download Full-text