scholarly journals Determining fatty acids and halal authentication of sausage

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 495-499
Author(s):  
Any Guntarti ◽  
Mustofa Ahda ◽  
Aprilia Kusbandari
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Myristic Acid ◽  
Sodium Methoxide ◽  
Base Catalyst ◽  
Pork Sausage ◽  
Halal Authentication

Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of palmitic acid (42.31%), oleic acid (20.19%), stearic acid (10.92%) and myristic acid (7.66%). The commercial sausages 1, 2, and 3 have similar dominant fatty acids such as palmitic acid, oleic acid, stearic acid, and myristic acid compared with fatty acid types in beef sausage. The discriminant analysis also showed that the beef sausage is separated location from pork sausage and all samples are not containing the pork or lard because they are far away from pork sausage.

scholarly journals Stereospecific distribution of plamitic acid in the triacylglycerols of rat adipocytes. Effects of varying the composition of the substrate fatty acid in vitro

1980 ◽  
Vol 191 (2) ◽  
pp. 637-643 ◽  
Author(s):  
William W. Christie ◽  
Margaret L. Hunter
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Myristic Acid ◽  
Relative Proportion ◽  
Rat Adipocytes

The effects of inclusion of different fatty acids in the medium on the rate of esterification of palmitic acid and its stereospecific distribution among the three positions of the triacyl-sn-glycerols by preparations of rat adipocytes in vitro have been determined. Myristic acid, stearic acid, oleic acid and linoleic acid were used as diluents and the concentration of the combined unesterified fatty acids in the medium was held constant; only the proportion of palmitic acid was varied. The amount of palmitic acid esterified was always linearly related to its relative concentration in the medium and was not significantly affected by the nature of the diluent fatty acid chosen. Constant relative proportions were recovered in triacylglycerols and in intermediates in each instance. The amount of palmitic acid esterified to each of the positions of the triacyl-sn-glycerols was linearly dependent on the relative proportion in the medium but the nature of the relationship was markedly influenced by which fatty acid was present. When stearic acid was present, simple relationships were found over the whole range tested. When either myristic acid, oleic acid or linoleic acid was present, abrupt changes in the manner of esterification of palmitic acid were observed in position sn-1 when the relative concentrations of palmitic acid and the diluent reached critical values, which differed with each fatty acid. In position sn-2 when oleic acid or linoleic acid was present, a similar change was observed, and in position sn-3 it was obtained with myristic acid as diluent. The results are discussed in terms of changes in the relative affinities of the acyltransferases for palmitic acid. Palmitic acid was esterified into various molecular species in proportions that indicated acylation with non-correlative specificity at higher relative concentrations but not at lower.

scholarly journals Metabolic fate of oleic acid, palmitic acid and stearic acid in cultured hamster hepatocytes

1996 ◽  
Vol 316 (3) ◽  
pp. 847-852 ◽  
Author(s):  
Jennifer S. BRUCE ◽  
Andrew M. SALTER
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Ketone Bodies ◽  
Plasma Cholesterol ◽  
Saturated Fatty Acids ◽  
Metabolic Fate ◽  
Cellular Phospholipid

Unlike other saturated fatty acids, dietary stearic acid does not appear to raise plasma cholesterol. The reason for this remains to be established, although it appears that it must be related to inherent differences in the metabolism of the fatty acid. In the present study, we have looked at the metabolism of palmitic acid and stearic acid, in comparison with oleic acid, by cultured hamster hepatocytes. Stearic acid was taken up more slowly and was poorly incorporated into both cellular and secreted triacylglycerol. Despite this, stearic acid stimulated the synthesis and secretion of triacylglycerol to the same extent as the other fatty acids. Incorporation into cellular phospholipid was lower for oleic acid than for palmitic acid and stearic acid. Desaturation of stearic acid, to monounsaturated fatty acid, was found to be greater than that of palmitic acid. Oleic acid produced from stearic acid was incorporated into both triacylglycerol and phospholipid, representing 13% and 6% respectively of the total after a 4 h incubation. Significant proportions of all of the fatty acids were oxidized, primarily to form ketone bodies, but by 8 h more oleic acid had been oxidized compared with palmitic acid and stearic acid.

scholarly journals JENIS ASAM LEMAK MINYAK TEMPE BUSUK

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
M. H. Rachmawati ◽  
H. Soetjipto ◽  
A. Ign A. Ign. Kristijanto
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Food Product ◽  
Chemical Components ◽  
Purification Process ◽  
Before And After

Overripe tempe is a food product that used by peoples in Indonesia as a food seasoning. So far, overripe tempe received less attention than fresh tempe and research of overripe tempe is rarely done. The objective of the study is to identify the fatty acid compounds of the  fifth day fermentation overripe tempe oil before and after purification . The overripe tempe oil of fifth day fermentation was extracted with soxhletation method using n – hexane solvent, then it was purified. The various fatty acids  of overripe tempe oil were analyzed by GC – MS. The purification process was done by using H3PO4 0,2% and NaOH 0,1N. The result of the study showed that before purification the oil  was composed of eight compounds  are palmitic acid (13,33%),  linoleic acid (77,57%), stearic acid (6,15%), and the five chemical components, Dasycarpidan – 1 - methanol, acetate ,  oleic acid, 9 - Octadecenamide ,Cholestane - 3, 7, 12, 25 - tetrol, tetraacetate, (3?, 5?, 7?, 12?) and  6, 7 – Epoxypregn – 4 – ene -9, 11, 18- triol - 3, 20 - dione, 11, 18 – diacetate have percentage of areas less than 3%. After purification the oil  was composed of palmitic acid (12,38% ), linoleic acid (80,35 %), stearic acid (5,84%), and 17 – Octadecynoic acid (1,42 %) .

The digestion of fatty acids in the stomach and intestines of sheep given widely different rations

1970 ◽  
Vol 37 (1) ◽  
pp. 97-105 ◽  
Author(s):  
J. D. Sutton ◽  
J. E. Storry ◽  
J. W. G. Nicholson
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Total Lipid ◽  
The Difference ◽  
Almost All

SummaryThe amounts of total lipid and fatty acids consumed, leaving the stomach and excreted in the faeces were examined in 4 sheep fitted with rumen and re-entrant duodenal cannulas. Diets of high (HM1) and low (CM1) roughage content were given at 0·9 times maintenance and the low-roughage diet was also given at 1·7 and 2·3 times maintenance. With all the rations more fatty acid left the abomasum than was consumed in the food, the difference being greater on ration CM1 than on ration HM1 and increasing irregularly with the amount of the low-roughage ration fed. Of the fatty acid entering the duodenum in the chyme, 72–89% was digested in the intestine. About 80% of the increase in fatty acids in the stomach was stearic acid and most of the remainder was palmitic acid. Almost all the polyunsaturated C18acids ingested in the food were hydrogenated in the stomach, and the amounts of oleic acid were also greatly reduced, although more oleic acid entered the duodenum in the chyme with ration CM1 than with ration HM1. The possible origins of the increase in fatty acids in the stomach are discussed.

scholarly journals Lipids profile of bitter melon (Momordica charantia L .) fruit and ebony (Diospyros mespiliformis Hochst ex A. DC .) tree fruit pulp

2019 ◽  
Vol 54 (4) ◽  
pp. 367-374
Author(s):  
MO Aremu ◽  
AA Waziri ◽  
FJ Faleye ◽  
AM Magomya ◽  
UC Okpaegbe
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Fruit Pulp ◽  
Two Samples

There are several underexploited plant seeds or fruits in Nigeria with little information about their chemical composition. To this end a comprehensive study on fatty acid, phospholipids and phytosterols composition of bitter melon (Momordica charaantia) fruit and ebony tree (Diospyros mespiliformis) fruit pulp were determined using standard analytical techniques. The most concentrated fatty acid (%) was linoleic acid in Momordica charantia fruit (45.47) and 44.82 in Diospyros mespiliformis fruit pulp. The increasing order of the concentrated fatty acids in Momordica charantia fruit were: linolenic acid (2.38) < stearic acid (7.52) < oleic acid (20.18) < palmitic acid (23.64) < linoleic acid (45.47) while that of Diospyros mespiliformis fruit pulp were: linolenic acid (5.73) < stearic acid (8.62) < oleic acid (18.95) < palmitic acid (20.88) < linoleic acid (44.82). Arachidonic, arachidic, palmitoleic, margaric, behenic, erucic, lignoceric, myristic, lauric, capric and caprylic acids were present in small quantities with none of them recording up to 1.0% in both of the two samples. The results also showed low concentration of monounsaturated fatty acids (MUFA) (20.41%) in Momordica charantia fruit and 19.13% in Diospyros mespiliformis fruit pulp, and values of polyunsaturated fatty acid (PUFA) were 2.44 and 5.78% for the two samples, respectively. The respective phospholipids composition showed a highest concentration of phosphatidylcholine in Momordica charantia and Diospyros mespiliformis (100.31and 88.12 mg/100 g) while lysophosphatidylcholine and phosphatidic acid were the least concentrate values of 12.62 and 14.52 mg/100 g in Momordicacharantia and Diospyros mespiliformis, respectively. The concentrations of phytosterols were of low values except in sitosterol with values of 153.28 and 119.46 mg/100 g in Momordica charantia and Diospyros mespiliformis, respectively. This study provides an informative lipid profile that will serve as a basis for further chemical investigations and nutritional evaluation of Momordica charantia fruit and Diospyros mespiliformis fruit pulp. Bangladesh J. Sci. Ind. Res.54(4), 367-374, 2019

scholarly journals Physicochemical Properties and Fatty Acid Profile of African Elemi Fruit Pulp Oil Compared with Palm Kernel Oil

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
D. B. Kiin-Kabari ◽  
P. S. Umunna ◽  
S. Y. Giami
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Fatty Acid Profile ◽  
Palm Kernel ◽  
Monounsaturated Fatty Acids ◽  
Fruit Pulp ◽  
Kernel Oil

African elemi (Canarium schweinfurthii) fruit pulp oil was extracted and refined which yielded 39.5% oil. It was characterized for its physical, chemical, phytochemical properties and fatty acid profile in comparison with palm kernel oil (PKO). The result for physical properties revealed that there was no significant difference in the density, refractive index, and flash point of the oils. African elemi fruit pulp oil (AEO) had significantly (p>0.05) higher slip melting point and viscosity while significantly (p<0.05) lower smoke point and fire point. Chemical properties of the oils such as iodine, acid value, unsaponifiable matter and free fatty acids were significantly (p>0.05) higher in AEO with the values of 76.79 g/100 g, 0.94 mg KOH/g, 1.32 and 0.58%, respectively and significantly (p<0.05) lower in saponification and peroxide values, 155.47 mg KOH/g and 1.06 meq/kg, respectively compared to the values obtained for the PKO. Saturated fatty acid profile of AEO had the values of 9.44, 32.24 and 2.63% for myristic (C14:0), stearic acid (C18:0) and palmitic acid (C16:0) while PKO had the values of 48.00, 16.20, 2.50 and 8.40% for lauric (C12:0), myristic (C14:0), stearic acid (C18:0) and palmitic acid (C16:0), respectively. The monounsaturated fatty acids were oleic acid (C18:1) 30.24% for AEO and 15.0% for PKO making oleic acid the highest occurring monounsaturated fatty acids present in AEO. Thus, lauric acid (C12:0) and linoleic (C18:2) was not dictated in AEO while gadoleic (C20:1) was not dictated in PKO. Flavonoids, tannins, saponins, phytates and alkaloids had the values of 0.29, 0.33, 0.13, 0.13 and 0.74% for AEO and 0.32, 0.12, 0.24, 0.11 and 0.07% for PKO, respectively and all were within the acceptable limit of 3% for food products with respect to the phytochemical properties of the oils. The result for solid fat content - temperature profile revealed that PKO and AEO completely melted at 35 °C and 45 °C, respectively.

scholarly journals Bazı Lactarius Türlerinin Yağ Asidi Bileşenlerinin ve Makrobesinsel Özelliklerinin Belirlenmesi

2016 ◽  
Vol 4 (3) ◽  
pp. 216
Author(s):  
Deniz Altuntaş ◽  
Hakan Allı ◽  
Erhan Kaplaner ◽  
Mehmet Öztürk
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Human Being ◽  
Nutritional Properties ◽  
Lactarius Deliciosus

Human being have been consumed mushrooms due to their aroma and flavour. The macro-nutritional properties such as ash, protein fat, carbohydrate and energy and fatty acid ingredients of Lactarius deliciosus (L.) Gray, Lactarius deterrimus Gröger, Lactarius salmonicolor R. Heim & Leclair and Lactarius semisanguifluus R. Heim & Leclair were studied. The results indicate that the moisture was between in the range of 86.8-91.1%, while the ash 5.1-9.2%, and the protein 9.4-19.0%, and the fat 0.6-1.1%, and the carbohydrate 71.8-83.9, and the energy calculated between 372.1-382.6 kcal/100 g dry weights. The major fatty acids were determines as stearic acid, oleic acid, linoleic acid and palmitic acid in the range of 6.68-39.41%, 26.94-47.12%, 9.78-23.85% and 9.7-14.43% respectively.

scholarly journals Determination of Seasonal Changes on Lipid Content and Fatty Acids of Nemipterus randalli (Russell, 1986) from Mersin Bay

2020 ◽  
Vol 8 (8) ◽  
pp. 1623-1629
Author(s):  
Mısra Bakan ◽  
Nahit Soner Börekçi ◽  
Deniz Ayas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Lipid Content ◽  
Seasonal Changes ◽  
Monounsaturated Fatty Acids ◽  
Spring Season

In this study, the seasonal changes on lipid content and fatty acid levels of Nemipterus randalli from the Mersin Bay have been determined. Total lipid levels were found as 3.17%, 2.12%, 0.63%, and 0.72% in spring, summer, autumn and winter seasons, respectively. The fatty acid composition of this species is composed of 30 fatty acids. Major fatty acids are palmitic acid (C16:0) and stearic acid (C18:0) from saturated fatty acids (SFAs) oleic acid (C18:1n9c) and 11-docosenoic acid (ceteloic; C22:1n11) from monounsaturated fatty acids (MUFAs) and eicosapentaenoic acid (EPA; C20: 5n3), and docosahexaenoic acid (DHA; C22: 6n3) from polyunsaturated fatty acids (PUFAs). The highest level of palmitic acid was detected in the winter season, and the palmitic acid level varied between 15.41% and 20.72% (77.79-433.30 mg/100g). The highest level of stearic acid was determined in the spring season, and its levels varied between 14.75% and 19.14%, and its levels were also determined as 77.95-483.91 mg/100g. Oleic acid from the monounsaturated fatty acids varied between 5.46% and 7.98%, and its levels were found to be 31.98-224.38 mg/100g. Ceteloic acid varied between 5.73% and 7.80%, and its levels were determined to be 33.01-161.11 mg/100g. The EPA levels from the polyunsaturated fatty acids ranged from 4.34 to 5.34%, and its levels were found to be 19.30-137.50 mg/100g. The highest levels of DHA were detected in autumn, its levels varied between 21.09% and 23.00%, and its levels have also been detected as 102.30-604.25 mg/100g. The highest levels of Σn3, Σn6 and Σn9 were found in the spring season. The levels of Σn3, Σn6 and Σn9 varied between 26.73-27.19% (122.89-751.59 mg/100g), 4.19-4.79% (18.63-134.68 mg/100g) and 5.95-9.79% (35.22-247.15 mg/100g), respectively. AI and TI values in N. randalli were found at 0.28-0.36% and 0.33-0.36%, respectively.

scholarly journals Effect of feeding linseed on the fatty acid composition of milk

2013 ◽  
pp. 45-50
Author(s):  
Ágnes Süli ◽  
Béla Béri ◽  
János Csapó ◽  
Éva Vargáné Visi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Palmitic Acid ◽  
Linolenic Acid ◽  
Myristic Acid ◽  
Saturated Fatty Acids

In the last decades many researches were made to change the animal product food’s composition. The production of better fat-compound milk and dairy products became a goal in the name of health conscious nutrition. These researches were motivated by the non adequate milk fat’s fatty acid composition. There have been made researches in order to modify the milk’s fatty acids’ composition to reach the expectations of functional foods. With the optimal supplement of the feed can be increased the proportion of the polyunsaturated fatty acids and can decreased the saturated fatty acids. Row fat content of milk was not decreasing in the course of examination neither of the cold extruded linseed nor the whole linseed supplement as opposed to observations experienced by other authors. In case of monounsaturated and polyunsaturated fatty acids when supplementing with cold extruded linseed the most significant change was observable in the concentration of the elaidic acid, oleic acid, linoleic acid, alfa-linolenic acid, conjugated linoleic acid. In case of saturated fatty acids the quantity of palmitic acid and myristic acid lowered considerably. When observating the feeding with whole linseed the concentration of many fatty acids from the milkfat of saturated fatty acids lowered (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid). The quantity of some unsaturated fatty acids was showing a distinct rise after feeding with linseed, this way the oleic acid, alfa-linolenic acid, conjugated linoleic acid, eicosadienoic acid. The aim of the study was to produce food which meets the changed demands of customers as well. The producing of milk with favourable fatty acid content from human health point of view can give scope propagate the products of animal origin.  

scholarly journals Proximate, Fatty Acid and Mineral Composition of Orange-Spotted Grouper Epinephelus coioides from Parangipettai Coast

2015 ◽  
Vol 39 ◽  
pp. 63-67
Author(s):  
R. Anbarasu ◽  
G. Sankar ◽  
T. Manikandarajan ◽  
K. Kathirvel ◽  
S. Suvitha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Mineral Composition ◽  
Major Elements ◽  
Epinephelus Coioides ◽  
Fish Meat ◽  
Moisture Contents

The marine fish are extraordinarily nourishing food and are affluently accessible fish meat source. Fresh examined sample of grouper fish was collected from Mudasal odai fish landing center. The protein, carbohydrate, lipid, ash and moisture contents of Epinephelus coioides were found to be 19.07 mg, 4.03, 2.61, 77.38 mg and 1.21 mg/g respectively. The potassium and phosphorus are the predominant elements other nine components are present in considerable quantities in the total of 11 minerals. Palmitic acid, Oleic acid and Stearic acid were observed to be the major elements of total presented 15 fatty acids. In this current study we have concluded the grouper fish having rich source of protein and good fatty acids and it will facilitate to enhance the nutrition level on poor folks

Sign in / Sign up

Export Citation Format

Share Document