scholarly journals Margaric Acid

2020 ◽  
Author(s):  
Keyword(s):  
Margaric Acid

scholarly journals Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Alam Zeb ◽  
Adnan Akbar
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Ellagic Acid ◽  
Animal Studies ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Rabbit Heart ◽  
The Body ◽  
Margaric Acid

Dietary tallow was thermally oxidized at 180°C in an open fryer. The oxidized tallow (OT) and unoxidized tallow were characterized for oxidation parameters and fatty acid composition using GC-MS. Tallow samples were fed to rabbits along with 50, 100, and 150 mg/kg/day of ellagic acid (EA) for three weeks. Results revealed that the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly increased, while radical scavenging activity (RSA) of the tallow decreased significantly with oxidation. GC-MS analysis showed eight fatty acids in the tallow samples, where palmitic acid (48.5-49.7 g/100 g), linoleic acid (18.7-23.7 g/100 g), stearic acid (13.5-15.6 g/100 g), and margaric acid (6.32-6.42 g/100 g) were the major fatty acids. Animal studies showed that oxidized tallow (OT) alone or in combination with EA significantly altered the body weight of the rabbits. Serum biochemical parameters and renal function tests were affected by OT and ameliorated by EA. The toxic effects of OT on haematological indices were minimized by EA. The supplementation of OT alone had significant effects on the liver structure and functions. The coadministration of EA reduced the toxic properties of OT on the liver, by increasing the antioxidant (GSH) system. The rabbit heart was also affected by the OT, which was ameliorated by EA supplementation. These results suggested that the supplementation of EA was beneficial against the OT-induced oxidative stress and may be considered for foods containing oxidized lipids.

scholarly journals Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

2017 ◽  
Vol 38 (4) ◽  
pp. 2051
Author(s):  
Fabíola Cristine de Almeida Rego ◽  
Mônica Chaves Françozo ◽  
Agostinho Ludovico ◽  
Filipe Alexandre Boscaro de Castro ◽  
Marilice Zundt ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Crude Glycerin ◽  
Average Weight ◽  
Total Lipids ◽  
Linear Effect ◽  
Margaric Acid ◽  
Randomized Design ◽  
Significant Difference ◽  
Total Fatty Acids

This study aimed to evaluate the Texel lambs’ meat quality fed with increasing levels of crude glycerin (0, 7, 14, and 21% of dry matter) in the diet. Thirthy-two-two non-castrated male Texel lambs were used, with initial weight of 15.9 ± 4.1 kg, using a completely randomized design with four treatments and eight repetitions, per treatment. Upon reaching the average weight of 35 kg, the animals were slaughtered. The meat chemical composition was similar among treatments (P>0.05) and total lipids and crude protein presented averages of 3.47 and 20.05 g 100g -1, respectively. No changes in pH, marbling, color, and water loss under pressure were observed. The shear force did not change among treatments and the texture can be considered soft, with average values of 5.48 kgf. There was a linear (P0.05) were observed for the attributes flavor, tenderness, juiciness, and overall acceptance among treatments. Fatty acids in higher proportions in the meat lamb were to C18:1n-9 (1298.90 mg 100g-1), C16:0 (709.07 mg 100g-1) and C18:0 (433.30 mg 100g-1), with percentages of 42.72, 23.07 and 14.35%, respectively. Significant difference according to the glycerin level in the diet was observed only for the margaric acid (C17:0) with an increasing linear effect, reaching 58.95 mg 100g-1 muscle to the group with 21% crude glycerin, corresponding to 1.77% of total fatty acids. The other fatty acids did not change, and provided a satisfactory result for conjugated linoleic acid (CLA), totaling about 6.1 mg 100 g-1 muscle, corresponding to 0.21% of total lipids. The use of glycerin in the diet for finishing lambs does not alter the characteristics of the meat, maintaining the product quality for consumption.

scholarly journals The occurrence of n-heptadecanoic acid (margaric acid) in hydrogenated mutton fat

1954 ◽  
Vol 58 (4) ◽  
pp. 513-515 ◽  
Author(s):  
R. P. Hansen ◽  
F. B. Shorland ◽  
N. June Cooke
Keyword(s):  
Heptadecanoic Acid ◽  
Margaric Acid

scholarly journals Relationship between Acute Phase Proteins and Serum Fatty Acid Composition in Morbidly Obese Patients

2013 ◽  
Vol 35 ◽  
pp. 105-112 ◽  
Author(s):  
Ricardo Fernandes ◽  
Bruna Teles Soares Beserra ◽  
Raphael Salles Granato Cunha ◽  
Elaine Hillesheim ◽  
Carolina de Quadros Camargo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acute Phase ◽  
Lauric Acid ◽  
Acute Phase Proteins ◽  
Morbidly Obese ◽  
Obese Patients ◽  
C Reactive Protein ◽  
Reactive Protein ◽  
Margaric Acid ◽  
Serum Fatty Acids

Background.Obesity is considered a low-grade inflammatory state and has been associated with increased acute phase proteins as well as changes in serum fatty acids. Few studies have assessed associations between acute phase proteins and serum fatty acids in morbidly obese patients.Objective.To investigate the relationship between acute phase proteins (C-Reactive Protein, Orosomucoid, and Albumin) and serum fatty acids in morbidly obese patients.Methods.Twenty-two morbidly obese patients were enrolled in this study. Biochemical and clinical data were obtained before bariatric surgery, and fatty acids measured in preoperative serum.Results.Orosomucoid was negatively correlated with lauric acid (P=0.027) and eicosapentaenoic acid (EPA) (P=0.037) and positively with arachidonic acid (AA) (P=0.035), AA/EPA ratio (P=0.005), and n-6/n-3 polyunsaturated fatty acids ratio (P=0.035). C-Reactive Protein (CRP) was negatively correlated with lauric acid (P=0.048), and both CRP and CRP/Albumin ratio were negatively correlated with margaric acid (P=0.010,P=0.008, resp.). Albumin was positively correlated with EPA (P=0.027) and margaric acid (P=0.008). Other correlations were not statistically significant.Conclusion.Our findings suggest that serum fatty acids are linked to acute phase proteins in morbidly obese patients.

scholarly journals Estimation of Carcass Lipid Deposition through lncorporation of Dietary Margaric Acid in Chicks Fed Lard Diet

1980 ◽  
Vol 51 (3) ◽  
pp. 197-203
Author(s):  
Kazuaki TAKAHASHI ◽  
Yukio AKIBA ◽  
Tatsuro MATSUMOTO
Keyword(s):  
Lipid Deposition ◽  
Margaric Acid ◽  
Lard Diet

scholarly journals Comparative Fatty Acids Analysis of Delonix regia and Tetrapleura tetraptera

2020 ◽  
Vol 63 (3) ◽  
pp. 142-147
Author(s):  
Abdul Ademola Olaleye ◽  
Habibat Omolara Adubiaro
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Analytical Techniques ◽  
Medicinal Species ◽  
Delonix Regia ◽  
Margaric Acid ◽  
Tetrapleura Tetraptera ◽  
Total Unsaturated Fatty Acid

  Fatty acid levels of two edible and medicinal species: Delonix regia and Tetrapleura tetraptera seeds flour were investigated using standard analytical techniques. Among the saturated fatty acids (SFA), palmitic acid (17.2-49.4%) had the highest concentration in both samples. Oleic acid (19.7-21.0%) was most abundant among the mono-unsaturated fatty acids (MUFA). In both samples, palmitoleic acid recorded 0.00% concentration, whilst margaric acid (0.001-0.060%), lignoceric acid (0.001-0.079%) and arachidonic acid (0.065-0.080%) were found in trace amounts. Both samples were high in total poly-unsaturated fatty acids (PUFA) (26.9-42.7%). MUFA/SFA was less than 1.00 in both samples (0.375-0.584); PUFA/SFA was 1.18 (Delonix regia) and 0.507 (Tetrapleura tetraptera). Total unsaturated fatty acid (TUFA) (63.8%) was higher than total SFA(36.1%) in Delonix regia. In Tetrapleura tetraptera, SFA (53.1%) was more than TUFA (46.8%). 2n-6/3n-3 were high at 59.9 (Delonix regia) and 536 (Tetrapleura tetraptera). The correlation coefficient of the fatty acids was positively high and significant  

scholarly journals Biodiesel Production by Lipids From Indonesian strain of Microalgae Chlorella vulgaris

2019 ◽  
Vol 17 (1) ◽  
pp. 919-926
Author(s):  
Purkan Purkan ◽  
Ersalina Nidianti ◽  
Abdulloh Abdulloh ◽  
Abdillah Safa ◽  
Wiwin Retnowati ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chlorella Vulgaris ◽  
Lipid Extraction ◽  
Acid Methyl Ester ◽  
Transesterification Reaction ◽  
Biodiesel Production ◽  
Margaric Acid ◽  
Microalgae Culture ◽  
Cell Biomass ◽  
Ms Analysis

AbstractThe fatty acid methyl ester (FAME) production from Chlorella vulgaris has been studied by sequential investigation such as microalgae culturing, lipid extraction, and lipid conversion to FAME. The C. vulgaris could grow well in the BG-11 medium and had a doubling time 3.7 days for its growth using inocula 16% (v/v). The optimum of dry cell biomass as 11.6 g/L was obtained after the microalgae culture harvested for 6 days. Lipid extraction from the biomass was carried out in various solvents and ultrasonication power, resulted lipid as 31% (w/w) when extracted with a mixed solvent of n-hexane-ethanol in ratio 1:1 and ultrasonication treatment at power 25 kHz/270W for 30 min. The lipid then converted to FAME through transesterification reaction with methanol using H2SO4 catalyst at 45ºC for 2 h, and resulted FAME with area 32.26% in GC-MS analysis. The area was corresponded to FAME output as 13.68% (w/w). Fatty acid profiles of FAME obtained from GC-MS analysis showed the major peaks of fatty acids found in Chlorella vulgaris were palmitic acid (C16:0), stearic acid (C18:0) and margaric acid (C17:0), and nonadecanoic acid (C19:0). Optimization of the transesterification reaction will be developed in future to improve the FAME product.

Does margaric acid occur in alfalfa seed oil

1939 ◽  
Vol 16 (1) ◽  
pp. 16-19 ◽  
Author(s):  
H. A. Schuette ◽  
H. A. Vogel
Keyword(s):  
Seed Oil ◽  
Margaric Acid ◽  
Alfalfa Seed

Margaric Acid

2016 ◽  
Author(s):  
J. Beare-Rogers ◽  
A. Dieffenbacher ◽  
J. V. Holm
Keyword(s):  
Margaric Acid

scholarly journals Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

2002 ◽  
Vol 56 (4) ◽  
pp. 147-156 ◽  
Author(s):  
Dusan Jovanovic ◽  
Branislav Markovic ◽  
Miroslav Stankovic ◽  
Ljiljana Rozic ◽  
Tatjana Novakovic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nickel Catalyst ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Partial Hydrogenation ◽  
Fatty Acid Component ◽  
Acid Component ◽  
Margaric Acid ◽  
Napoleon Iii ◽  
Butter Substitute

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.

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