scholarly journals Physico-chemical and Proximate Analysis of Poly Herbal Formula- Palakalyana Ghrita

2018 ◽  
Vol 4 (3) ◽  
pp. 132-134
Author(s):  
Kariyakeranage Chandi Perera ◽  
◽  
Menuka Arawwawala ◽  
Sumeda Wijeratne ◽  
Deepal Mathew ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Capric Acid ◽  
Ash Content ◽  
Water Soluble ◽  
Herbal Formula ◽  
Physico Chemical

Background: Standardization is necessary in order to assess the quality of herbal formulations. Palakalyana Ghrita (PKG) is an herbal formula used in Ayurveda medical system to enhance fertility and immunity in both genders which consists nineteen medicinal plants with cow’s ghee and milk. As per available literature PKG formula has not been standardized although it is a commonly used drug by traditional practitioners. Therefore, this study was carried out to evaluate the physio-chemical properties, nutrition composition and possible toxic elements and microorganisms of PKG formula. Methodology: Physico-chemical properties tested include refractive index, total ash content, acid in soluble ash content, water soluble ash content, moisture content, acid value, peroxide value, saponification value. Carbohydrate, protein, fatty acid, vitamin and mineral composition were assessed as nutritional parameters of PKG. Heavy metals and microorganisms were tested using standard protocols. Results: Unsaturated fatty acids namely Palmitoleic acid (0.26%), Oleic acid (40.36%) and Linoleic acid (9.19%) and saturated fatty acids; Capric acid (0.63%), Myristic acid (1.68%) Pentadecyclic acid (0.23%) Palmitic acid (42.25%) Margaric acid ((0.26%) and Stearic acid (4.85%) were present in the PKG formulation. The percentages of carbohydrate, protein and fat content of PKG were 0.04±0.0, 98.8±0.2 and 0.7 ± 0.0 respectively. Heavy metals and microbes were not detected. Conclusion: Results obtained could be utilized as references standard for quality assurance of PKG.

scholarly journals Dipteryx lacunifera seed oil: characterization and thermal stability

2009 ◽  
Vol 33 (6) ◽  
pp. 1601-1607 ◽  
Author(s):  
Vicente Queiroga Neto ◽  
Pushkar Singh Bora ◽  
Zeomar Nitão Diniz ◽  
José Marcelino Oliveira Cavalheiro ◽  
Karine Formiga Queiroga
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Specific Density ◽  
North East ◽  
The North ◽  
Physico Chemical ◽  
Total Fatty Acids ◽  
Oil Characterization

The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties of the oil are specific density, refractive index, acid, peroxide, iodine and saponification values of 0.91, 1.4651, 0.60 (% oleic acid), 2.81, 70.80 and about 179, respectively. Gas chromatographic analysis of the oil showed the presence of 20.6% saturated, 65.1% monounsaturated and 14.3% polyunsaturated fatty acids. The saturated fatty acids C6:0, C8:0, C12:0 and C17:0 were present in trace (<0.01%) amounts while the C16:0, C18:0, C20:0, C22:0 and C24:0 were at concentrations of 10.3, 5.4, 3.4, 0.9 and 0.6% of the total fatty acids. Unsaturated fatty acids C18:1, C18:2, C18:3 and C22:2 contents were 65.1, 14.1, 0.3% and trace (0.01%), respectively. Thermal analysis (TG/DTG) revealed that the thermal decomposition of the oil occurs in two steps corresponding to the unsaturated and saturated fatty acids. The oil, when heated to a temperature of 180º C for 400 min showed smaller loss in mass than commercial soy, sunflower and corn oils. The curve DSC indicated an endothermic event with enthalpy variation (DH) of -56.7 Cal.g-1 in the temperature interval of 340 ºC (Ti) the 463º C (Tf), with maximum in 411.1º C (Tm).

scholarly journals Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 191-200
Author(s):  
A.N. Al-Kuraieef
Keyword(s):  
Fatty Acids ◽  
Wheat Flour ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Storage Period ◽  
Food Product ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Physico Chemical

Sunflower seeds are highly popular in food mixes, especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats, useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72% extraction, nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally, the physical, chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index, peroxide value and iodine value decreased as the storage period increased, while acids such as oleic acid and the acid value increased slowly and gradually. Additionally, the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage, an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest, while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10% of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

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 Chemical composition of germinating Tunisian almond (Prunus Amygdalus Mill.) seedlings oil

2021 ◽  
Vol 48 (2) ◽  
Author(s):  
Refka Dhouibi ◽  
◽  
Hanen Oueslati ◽  
Senda Bahri ◽  
Khaled Jabou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Lipolytic Activity ◽  
Chemical Properties ◽  
Dry Mass ◽  
Chemical Components ◽  
Prunus Amygdalus ◽  
Almond Oil ◽  
Physico Chemical ◽  
Total Fatty Acids

Almonds (Prunus amygdalus) are a rich source of many essential nutrients. However, there is a lack of enough information on almond varieties' biochemical composition, especially at the germination stage. Therefore, this study was conducted to determine the chemical components of the germinating Tunisian almonds. The study included determining the content of oils, proteins, fatty acids, and triglycerides during germination. Results indicated that the oleaginous seeds are rich in oil (55 to 65% of the dry mass) and crude protein (21.825 mg/mL). The dominant polyunsaturated fatty acids are oleic and linoleic acids which represent 64.53% and 24.38%, respectively, while palmitic acid is the most dominant saturated fatty acid with 7.65% of the total fatty acids. Also, the primary molecular types of triglycerides detected by L.C. analysis are triolein (32.3%) and dioleolinolein (24.0%), followed by palmitodiolein (12.5%) and oleodilinolein (12.6%.). The physico-chemical properties study revealed that almond oil remains stable, thus preserving its quality and nutritional value, even during transition from dormancy to germination. On the other hand, we also detected the presence of a lipolytic activity which is maximum on the 3rd day of germination (4.66 mUI). Our results indicate that almond oil plays an important role in human nutrition due to the presence of unsaturated fatty acids, and it is more stable than other oils.

scholarly journals Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

2017 ◽  
Vol 38 (1) ◽  
pp. 197 ◽  
Author(s):  
Valmor Ziegler ◽  
Cristiano Dietrich Ferreira ◽  
Caroline Tuchtenhagen Rockembach ◽  
Cláudio Martin Pereira de Pereira ◽  
Maurício De Oliveira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Peroxide Value ◽  
Purchase Intention ◽  
Reducing Sugars ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Protein Solubility ◽  
Chemical Properties ◽  
Browning Index ◽  
Roasting Process

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K232) and secondary (K270) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K232 and K270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed.

THE NUTRITIONAL STATUS AND LARVICIDAL ACTIVITIES OF C6- TO C14-SATURATED FATTY ACIDS IN PSEUDOSARCOPHAGA AFFINIS (DIPTERA: SARCOPHAGIDAE)

1967 ◽  
Vol 99 (4) ◽  
pp. 384-392 ◽  
Author(s):  
H. L. House
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Capric Acid ◽  
Caproic Acid ◽  
Apparent Effect ◽  
Molecular Configuration ◽  
Physical Chemical ◽  
Larvicidal Activities ◽  
Selective Insecticides

AbstractNone of the saturated C6–C14 fatty acids fed free as components of a chemically-defined diet to larvae of Pseudosarcophaga affinis Auct. nec Fallén (Diptera: Sarcophagidae) improved the rate of growth and development, but several were toxic. In descending order of toxicity, the fatty acids were capric (C10), caprylic (C8), caproic (C6), and lauric (C12); myristic (C14) had no apparent effect. The ED50 was 0.00025 M of capric acid, 0.054 M of caprytic acid, and 0.155 M of caproic acid, respectively. Even at 2.5% of the diet lauric acid was not very toxic. The effects of fatty acids on P. afjinis are similar to those on other insects, though the order and degree of toxicity varied in some cases. Of course, certain fatty acids were widely used as insecticides: their activities varied with molecular configuration and physical–chemical properties. Present insight, however, is that certain fatty acids when eaten may be beneficial to some species and harmless or injurious to others. This suggests that perhaps fatty acids may be useful selective insecticides or substitutes for more dangerous chemicals.

scholarly journals Possibility of oil seeds in feeding dairy cows

2014 ◽  
pp. 67-73
Author(s):  
Ágnes Süli ◽  
Béla Béri ◽  
János Csapó ◽  
Éva Vargáné Visi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Myristic Acid ◽  
Caprylic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Capric Acid

The efforts to modify the fatty acid composition of milk have intensified with health conscious nutrition coming to the forefront.This experiment of ours was designed to investigate to what extent the natural-based feed additives, such as oilseeds, can influence the fatty acid composition of cow’s milk.Further information was gained about feeding of oilseeds in specific amounts to be fitted into the technology of a large-scale dairy farm in practice. The feed supplements were whole, untreated rapeseed and whole, untreated linseed, as part of a total mixed ration. In case of saturated fatty acids when supplementing with whole rapeseed the most significant change was observable in the concentration of the caprylic acid, capric acid, undecylic acid, lauric acid, myristic acid, stearic acid. In case of unsaturated fatty acids the quantity of oleic acid enhanced considerably. When observating the feeding with whole linseed the concentration of many 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, α-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.

scholarly journals Assessment of the Nutritional Profile of Women with Breast Cancer from the Agadir Region (South of Morocco)

2021 ◽  
Vol 14 (4) ◽  
pp. 1965-1974
Author(s):  
Abdellah Moukal ◽  
Abdellah El-Farouqi ◽  
Mohamed Aghrouch ◽  
Kamal EL-Bakraoui ◽  
Abderrahmane Zekhnini ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Water Soluble ◽  
Structured Interviews ◽  
Vitamin Deficiencies ◽  
Nutritional Profile ◽  
Balanced Diet ◽  
Very High

Background: Although the incidence of breast cancer and the resulting mortality are very high in Morocco, no study has been carried out on the role of the nutritional factors in the development of BC. Objective: The objective of this study was to assess the nutritional profile of women with BC in southern Morocco Methods: The study was conducted with 91 women with breast cancer. Face-to-face semi-structured interviews were used for the assessment of the nutritional profile and the collection of socio-economic data. Biometric measures were carried out in parallel. Results: The results showed that postmenopausal women had a significantly higher mean weight and Body Mass Index than non-menopausal women (p < 0.015). The majority of patients (79%) had energy intakes above recommendations. The proportion of lipids was excessive in 46% of cases. Intakes of saturated fatty acids were high in 14% of patients. But those of unsaturated fatty acids were high in over 50% of patients. About 58 % had a very high intake of fast sugars. Cholesterol input was high in 40% of cases. Vitamins A, E and D were provided in small amounts, respectively in 66%, 45% and 91% of patients. Likewise, intakes were low for water-soluble vitamins, especially Vitamins B9 (62.6%) and B12 (54%). Almost the majority of participants in our study (92%) had very low calcium intakes. Inputs of magnesium, zinc and selenium were insufficient in 43%, 35% and 48% of patients respectively. Conclusion: Obesity, excessive energy and sugar intake, as well as mineral and vitamin deficiencies could explain the high incidence of breast cancer in southern Morocco. A balanced diet would fight against breast cancer.

Effects of processing methods on fatty acid composition, physical and chemical properties of Moringa oleifera seed oil

2020 ◽  
Vol 34 (2) ◽  
pp. 117-124
Author(s):  
M.A. Haruna ◽  
J.K. Ipinjolu ◽  
A.M. Orire
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Peroxide Value ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Fish Feed ◽  
Processing Methods ◽  
High Peroxide

The study was carried out to establish the effect of processing methods on the quality of oil extracted from Moringa seeds. The oil was extracted from the raw and processed (Boiling for 90 minutes and soaking for 72 hours) (BS90min/72hours) seeds using a mini oil screw press extraction machine. The Gas Chromatography Mass Spectrometer GC-MS analysis of raw and treated Moringa seed oil indicated presence of four saturated (lauric, myristic, palmitic and arachidonic) and five unsaturated (palmitoleic, stearic, oleic, linoleic and linolenic) fatty acids. There was a consistent trend of reduction in the concentrations of both the unsaturated and saturated fatty acids in the treated samples compared to the raw samples. Oleic acid was most abundant of the unsaturated fatty acids in both the raw (88.792%) and treated (79.946%) Moringa seed oil. Myristic acid recorded the lowest concentration of the saturated fatty acids in raw (0.939%) and treated (0.7640%) seed oils. The peroxide value also increased from 0.03±0.00mg/mol/kg in the raw to 73.00±0.06 mg/mol/kg in the treated oils. The quality character of the Moringa oil with respect to high peroxide value recorded in the oil of the processed seed indicated reduced shelf life. This calls for further studies to explore and improve on its nutritional values for possible utilization as an alternative to fish oil in fish feed production. Keywords: Dietary oil, saturated, unsaturated, extraction, fatty acid.

scholarly journals Analisis Kandungan Asam Lemak Omega 3 dan Omega 6 pada Minyak Ikan Mas (Cyprinus Carpio)

2019 ◽  
Vol 2 (1) ◽  
pp. 37-44
Author(s):  
Maruba Pandiangan ◽  
Jamaran Kaban ◽  
Basuki Wirjosentono ◽  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Number ◽  
Omega 3 ◽  
Omega 6

Penelitian ini bertujuan untuk mengetahui komponen asam lemak omega-3 dan omega-6 pada minyak ikan mas. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Fakultas Pertanian Universitas Katolik Santo Thomas, Medan. Pelaksanaan penelitian ini dilakukan pada bulan Agustus 2016 hingga Oktober 2016. Minyak ikan mas diperoleh dengan menggunakan proses rendering kering. Dari uji sifat fisika kimia diperoleh semakin besar nilai angka asam maka semakin rendah kualitas minyaknya, semakin kecil angka peroksida maka kualitas minyak semakin baik, bilangan iod yang tinggi menunjukkan bahwa minyak tersebut mengandung asam lemak tak jenuh yang banyak, semakin besar bilangan penyabunan yang dihasilkan maka minyak memiliki berat molekul yang lebih rendah. Hasil analisis minyak ikan dengan GC-MS didapat komposisi asam lemak sebagai berikut: asam lemak jenuh sebanyak 27,54%, asam lemak tidak jenuh tunggal sebanyak 43,92%, asam lemak tidak jenuh jamak sebanyak 21,25%. Asam lemak omega 3 sebanyak 2,83% yang terdiri dari asam linolenat 1,49%, asam eikosatrienoat 0,87%, asam eikosapentaenoat 0,11%, asam dekosaheksaenoat 0,36%, dan omega 6 sebanyak 17,36% yang terdiri dari asam linoleat 16,44%, asam arakhidonat 0,92%, Nilai gizi minyak ikan mas belum memenuhi komposisi ideal nilai gizi minyak ikan, dimana perbandingan ketiga jenis asam lemak belum memenuhi perbandingan 33,33% dan total penyimpangan sangat tinggi.   This study aimed to determine the components of omega-3 and omega-6 fatty acids in carp oil. This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, Santo Thomas Catholic University, Medan. The implementation of this research was conducted from August 2016 to October 2016. Carp oil was obtained using a dry rendering process. From the test of physical chemical properties obtained, the greater the value of the acid number, the lower the quality of the oil. It also showed that the smaller the peroxide number, the better the quality of the oil. The higher iodine number indicated that it contained many unsaturated fatty acids; therefore, the greater the saponification number the oil resulted, the lower molecular weight it obtained. The results of analysis of fish oil with GC-MS, showed the following fatty acid compositions: 27.54% saturated fatty acids, 43.92% monounsaturated fatty acids, and 21.25% plural unsaturated fatty acids. Omega-3 fatty acids were 2.83% consisting of 1.49% linolenic acid, 0.87% eicosapenoic acid, 0.11% eicosapentaenoic acid, 0.36% decosahexaenoic acid. It also resulted 17.36% omega-6 consisted of from linoleic acid 16.44%, arachidonic acid 0.92%. The nutritional value of goldfish oil did not meet the ideal composition of nutritional value of fish oil, where the ratio of the three types of fatty acids had not met the ratio of 33.33% and the total deviation was very high.

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