scholarly journals Comparative Analysis of the Physicochemical Characteristics, Phytochemical Components and Fatty Acid Profile of Avocado Pear (Persea Americana L) Pulp and Seed Oil

2021 ◽  
Vol 3 (1) ◽  
pp. 11-17
Author(s):  
O. M. Akusu ◽  
P. C. Obinna-Echem ◽  
P. C. C= Opurum ◽  
B. S. Chibor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Soxhlet Extraction ◽  
Smoke Point ◽  
Persea Americana ◽  
Hot Water ◽  
Phytochemical Content

The physiochemical properties, phytochemical content, and fatty acid profile of Avocado pear (Persea americana) pulp and seeds oils were investigated. The pulp oil was extracted using the hot water flotation method while the seed oil was extracted by the soxhlet extraction method. Extracted oils were analyzed. The pulp oil was emerald green while the seed oil was brownish red in colour. Pulp oil has significantly higher blue (27B) on Lovibond scale. The oil yield, smoke point and flash point of the pulp oil were 28.26%, 171.00 °C and 201.67 °C respectively. Which were higher than 13.64%, 100.00 and 130.66 °C seen in the seed oil. Iodine value, FFA, peroxide value and saponification value of the pulp oil were respectively 50.70 g/100 g, 0.53%, 1.10 mEq/kg and 218.66 mgKOH/g while those of the seed oil were 40.68 g/100 g, 2.85%, 2.16 mEq/kg and 198.31 mgKOH/g respectively. Saponins, alkaloid, phenol, tannin, and oxalate content of the seed oil were significantly higher than those of the pulp oil, with respective values of 12.23, 1.06, 5.06, 3.05 and 10.07 mg/100 g. Flavonoid was however higher in the pulp oil, at 6.20 mg/100 g. avocado pulp oil contained 43.23% oleic acid, 19.78% linoleic acid. It contains only 35.31% total saturated fatty acids. The seed oil was shown to contain 55% palmitic acid, as the predominant saturated fatty acid and contained a total of 69% saturated fatty acids. It is recommended that avocado seed oil be refined before use for culinary purposes.

scholarly journals Physicochemical Properties, Lipid and Fatty Acid Profile of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Oil

2015 ◽  
pp. 11-22
Author(s):  
Elizabeth Quevedo ◽  
Laura Pham ◽  
Florinia Merca ◽  
Antonio Laurena
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Profile ◽  
Room Temperature ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Industrial Applications ◽  
Minor Amount

The seed oil of “batuan” [Garcinia binucao (Blco.) Choisy] fruit, an indigenous, lesser known, and with promising economic potential, was characterized to evaluate its quality and potential for product development. Using standard AOAC methods, thin layer chromatography and gas chromatography, the physicochemical properties, lipid and fatty acid profile were determined. Oil yield from “batuan” seeds was high. The extracted oil was yellowish white, soft solid at room temperature. Iodine value, acid value, and peroxide value of the seed oil were low while saponification value was high. Lipid presents in “batuan” seed oil is mostly triglycerides while diglycerides are in low amount. Unsaponifiable matter (<1.0%) was abundant in sterol, squalene and beta-carotene, and minor amount of Vit. A palmitate, and-tocopherols. Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the major fatty acids while arachidic, linoleic and linolenic acids constitute the minor components. “Batuan” seed oil contained more saturated fatty acids than the unsaturated fatty acids which could be responsible for its being a soft solid at room temperature. Results of this study show that “batuan” seed oil is of good quality and could be a potential source of valuable oil for food and other industrial applications.

scholarly journals EKSTRAKSI MINYAK DARI BIJI ALPUKAT (Persea Americana Mill) MENGGUNAKAN PELARUT N-HEPTANA

2016 ◽  
Vol 5 (1) ◽  
pp. 34-39 ◽  
Author(s):  
Atikah Risyad ◽  
Resi Levi Permadani ◽  
Siswarni MZ
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Seed Mass ◽  
Persea Americana ◽  
Extraction Temperature ◽  
Food Ingredients ◽  
Avocado Seed ◽  
Avocado Seed Oil

Avocado production is quite high in Indonesia led to increased waste avocado seed. Avocado seeds have an oil content large enough to potentially be used as a source of vegetable oil. A commonly used solvent for the extraction process is hexane. However, hexane proved to have an alarming danger if it is used for the extraction of food ingredients, necessitating alternative solvents such as n-heptane. This study was conducted to evaluate the effect of variable research on avocado seed oil extraction using n-heptane. The method used in this study is Response Surface Methodology-Central Composite Design (RSM-CCD) by varying the time of extraction, extraction temperature, avocado seed mass and volume of the solvent n-heptane. ANOVA with 95% confidence level (p <0.05) showed that the variables have a significant influence on the yield of avocado seed oil produced by the value of R2 = 94.24% at constant temperature and R2 = 93.95% at constant time. Characteristics of avocado seed oil is a orange color, density amounted to 0.71 g/ml, viscosity amounted to 0.43 cP, and FFA amounted to 2.76%. Analysis of fatty acid composition of avocado seed oil showed fatty acid component is predominantly polyunsaturated fatty acids as linoleic acid of 47.3531% (w/w), saturated fatty acids such as palmitic acid amounted to 20.3439% (w/w), and monounsaturated fatty acids as oleic acid amounted to 15.8823% (w/w).

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

2010 ◽  
Vol 39 (10) ◽  
pp. 2297-2303 ◽  
Author(s):  
Daniele Cristina da Silva-Kazama ◽  
Geraldo Tadeu dos Santos ◽  
Paula Toshimi Matumoto Pintro ◽  
Jesuí Vergílio Visentainer ◽  
Ricardo Kazama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Relative Percentage ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Ground Flaxseed ◽  
Chain Fatty Acids

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

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 Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals The Effect of CLA-Rich Isomerized Poppy Seed Oil on the Fat Level and Fatty Acid Profile of Cow and Sheep Milk

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 912 ◽  
Author(s):  
Robert Bodkowski ◽  
Katarzyna Czyż ◽  
Anna Wyrostek ◽  
Paulina Cholewińska ◽  
Ewa Sokoła-Wysoczańska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Seed Oil ◽  
Fat Content ◽  
Atherogenic Index ◽  
Poppy Seed ◽  
Sheep Milk ◽  
Δ9 Desaturase

The aim of the study was to examine the effect of dietary supplementation of isomerized poppy seed oil (IPO) enriched with conjugated dienes of linoleic acid (CLA) on cow and sheep milk parameters (fat content, fatty acid profile, Δ9-desaturase index, and atherogenic index). The process of poppy seed oil alkaline isomerization caused the formation of CLA isomers with cis-9,trans-11, trans-10,cis-12, and cis-11,trans-13 configurations in the amounts of 31.2%, 27.6%, and 4.1% of total fatty acids (FAs), respectively. Animal experiments were conducted on 16 Polish Holstein Friesian cows (control (CTRL) and experimental (EXP), n = 8/group) and 20 East Friesian Sheep (CTRL and EXP, n = 10/group). For four weeks, animals from EXP groups received the addition of IPO in the amount of 1% of dry matter. Milk was collected three times: on days 7, 14, and 30. Diet supplementation with IPO decrease milk fat content (p < 0.01). Milk fat from EXP groups had higher levels of polyunsaturated fatty acids, including FAs with beneficial biological properties, that is, CLA and TVA (p < 0.01), and lower levels of saturated fatty acids, particularly short- (p < 0.01) and medium-chain FAs (p < 0.05). The addition of IPO led to a decrease in the atherogenic index.

Plant-Based Diet, Serum Fatty Acid Profile, and Free Radicals in Postmenopausal Women: The Diet and Androgens (DIANA) Randomized Trial

2005 ◽  
Vol 20 (3) ◽  
pp. 169-176 ◽  
Author(s):  
C. Colombo ◽  
P. Muti ◽  
V. Pala ◽  
A. Cavalleri ◽  
E. Venturelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Intervention ◽  
Saturated Fatty Acids ◽  
Intervention Group ◽  
Control Group ◽  
Reactive Oxygen Metabolites ◽  
Serum Fatty Acid

High calorie and fat consumption and the production of free radicals are two major mechanistic pathways between diet and disease. In this study we evaluated the effect of a plant-based diet poor in animal fat and rich in (n-3) fatty acids on fatty acids of serum phospholipids and on the production of reactive oxygen metabolites (ROMs). One hundred and four healthy female postmenopausal volunteers were recruited and randomized to a dietary intervention or a control group. Dietary intervention included a program of food education and biweekly common meals for 18 weeks. When the intervention and control groups were compared, it was seen that dietary intervention resulted in a significant reduction of saturated fatty acids (-1.5%) and a significant increase in (n-3) fatty acids (+20.6%), in particular docosahexaenoic acid (+24.8%). We observed that arachidonic acid decreased (–7.7%), while (n-6) fatty acids did not, and the (n-3)/(n-6) polyunsaturated ratio increased significantly (+24.1%). As expected, ROMs decreased significantly in the intervention group (-6%). The results indicated that a plant-based diet can improve the serum fatty acid profile and decrease ROMs production. These results suggest that a plant-based diet may reduce the body's exposure to oxidative stress.

scholarly journals Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

2017 ◽  
Vol 17 (1) ◽  
pp. 23-40 ◽  
Author(s):  
Jan Knapik ◽  
Katarzyna Ropka-Molik ◽  
Marek Pieszka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Meat Production ◽  
Quality Traits ◽  
Omega 3 ◽  
Nutritional Factors ◽  
Expression Of Genes

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

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