scholarly journals Transeterification of a Mixture of Vegetable Fats with the Addition of Phytosterols

2021 ◽  
Vol 3 (2) ◽  
pp. 45-48
Author(s):  
D. S. Honcharov ◽  
N. A. Tkachenko ◽  
V. G. Nikolaieva
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Palm Stearin ◽  
Sodium Methylate ◽  
Sterol Composition ◽  
Qualitative Composition ◽  
Oil Sunflower

Pure phytosterols that are sparingly soluble in oils were subjected to a transesterification reaction using the catalyst sodium methylate in a mixture of palm stearin: palm oil: sunflower oil. As a comparison, transesterification was performed under the same conditions without the addition of phytosterols. To determine the qualitative composition of the mixture transesterified with phytosterols, analyzes were performed on the fatty acid composition, sterol composition, and melting point. The resulting product differed from the control by the presence of a characteristic odor, sterol composition, melting point.

scholarly journals Postprandial lipoprotein, glucose and insulin responses after two consecutive meals containing rapeseed oil, sunflower oil or palm oil with or without glucose at the first meal

1999 ◽  
Vol 82 (2) ◽  
pp. 97-104 ◽  
Author(s):  
Anette Pedersen ◽  
Peter Marckmann ◽  
Brittmarie Sandström
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Postprandial Lipaemia ◽  
Young Males ◽  
Insulin Responses ◽  
Oil Sunflower

There is increasing evidence that the degree of postprandial lipaemia may be of importance in the development of atherosclerosis and IHD. Postprandial lipid, lipoprotein, glucose, insulin and non-esterified fatty acid (NEFA) concentrations were investigated in eleven healthy young males after randomized ingestion of meals containing rapeseed oil, sunflower oil or palm oil with or without a glucose drink. On six occasions each subject consumed consecutive meals (separated by 1·75 h) containing 70 g (15 g and 55 g respectively) of each oil. On one occasion with each oil 50 g glucose was taken with the first meal. One fasting and fifteen postprandial blood samples were taken over 9 h. There were no statistically significant differences in lipoprotein and apolipoprotein responses after rapeseed, sunflower and palm oils, whereas insulin responses were lower after sunflower oil than after rapeseed oil (ANOVA, P = 0·04). The NEFA and triacylglycerol concentrations at 1·5 h were reduced when 50 g glucose was taken with the first meal (ANOVA, P < 0·0001 and P < 0·05 respectively), regardless of meal fatty acid composition. In conclusion, the consumption of glucose with a mixed meal containing either rapeseed, sunflower or palm oil influenced the immediate triacylglycerol and NEFA responses compared with the same meal without glucose, whereas no significant effect on postprandial lipaemia after a subsequent meal was observed. The fatty acid composition of the meal did not significantly affect the lipid and lipoprotein responses, whereas an effect on insulin responses was observed.

scholarly journals Feeding Possibilities for Influencing the Fatty Acid Composition of Broiler Body

2005 ◽  
pp. 29-34
Author(s):  
Tamás Pálfy ◽  
János Gungel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Soya Oil ◽  
Oil Sunflower ◽  
Effect Of Feeding

The experiment was conducted to assess the effect of feeding lard, linseed oil, sunflower oil and soya oil on performance, chemical and fatty acid composition of broilers. The experiment was carried out with 1200 Ross-308 male broilers. They were fed 3 phase diets. These diets were isonitrogenous, isoenergetic and contained 6% oil. The result of the experiment shows no effect of different oil sources on growth performance in male broilers, however the fatty acid composition differed (p<0,05).

138 LIPID CHANGES IN TOMATO FRUIT MICROSOMAL MEMBRANES DURING RIPENING

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 448d-448
Author(s):  
Bruce D. Whitaker
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Free Sterol ◽  
Tomato Fruit ◽  
Sterol Composition ◽  
Steryl Glycoside ◽  
Microsomal Membranes ◽  
Fruit Pericarp ◽  
Total Membrane

A previous study of lipids from pericarp tissue of tomato fruit ranging from mature-green to red-ripe showed a large increase in total sterols accompanied by dramatic changes in sterol composition and conjugation with ripening. This study was conducted to determine whether similar changes occur in microsomal membranes derived from tomato fruit pericarp. Acylated steryl glycoside (ASG), the predominant steryl lipid, declined during ripening, with increases in steryl glycoside (SG) and free sterol (FS). Only minor changes in fatty acid composition were associated with the drop in ASG. The stigmasterol:sitosterol ratio increased throughout ripening, but much more in Fs than in SG or ASG. The ratio of FS to phospholipid (PL) increased with ripening. However, FS was never greater than 10 percent of the total membrane sterol (TMS), and TMS:PL actually declined over the middle stages of ripening. It is not known why tomato tissues maintain such high levels of ASG and SG, but sterol conjugation is thought to regulate the physical properties of cell membranes.

scholarly journals Fatty acid composition of vegetable marrows and zucchini leaves

Pharmacia ◽  
2019 ◽  
Vol 66 (4) ◽  
pp. 201-207 ◽  
Author(s):  
Olena O. Iosypenko ◽  
Viktoriia S. Kyslychenko ◽  
Zinaida I. Omelchenko ◽  
Iryna S. Burlaka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Plant Material ◽  
Cucurbita Pepo ◽  
Physiological Condition ◽  
Unsaturated Fatty Acids ◽  
Total Content ◽  
Qualitative Composition ◽  
Quantitative Content

The qualitative composition and quantitative content of fatty acids in leaves of vegetable marrows (Cucurbita pepo L. var. giromontina Alef.), zucchini (Cucurbita pepo L. var. cylindrica Paris) yellow- and green-fruits varieties were determined by using GC/MS. 14 fatty acids were identified as the result of the experiment. Unsaturated fatty acids were found to be dominated in the raw plant material. The total content of unsaturated fatty acids amounted to 60.47% in vegetable marrows leaves, 64.35% yellow zucchini leaves and 68.85% green zucchini leaves, among which linoleic and linolenic acid dominated. The related health lipid indices (IA, atherogenicity, IT, thrombogenicity and IH, health) were determined. It is shown that the use of such biological resources is actual and expedient for the purpose of alimentary correction of the physiological condition of a person.

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

Fine mapping of porcine SSC14 QTL and SCD gene effects on fatty acid composition and melting point of fat in a Duroc purebred population

2011 ◽  
Vol 43 (2) ◽  
pp. 225-228 ◽  
Author(s):  
Y. Uemoto ◽  
H. Nakano ◽  
T. Kikuchi ◽  
S. Sato ◽  
M. Ishida ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Acid Composition ◽  
Fine Mapping ◽  
Gene Effects
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