scholarly journals Fatty Acid Composition, Physico-Chemical and Antibacterial Activities of Oil Extracted from Bitter-Cola (Garcinia kola)

2019 ◽  
Vol 4 (1) ◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Antibacterial Activities ◽  
Physical Parameters ◽  
Garcinia Kola ◽  
Drying Oil ◽  
Saponification Value ◽  
Physico Chemical ◽  
Percentage Yield

Garcinia kola (Bitter cola) is a medicinal plant which is exclusively tropical in distribution. Traditionally, African medicine regards the plant in high esteem. Oil extract from Garcinia kola had a deep brown color percentage yield of 3.3522 ± 0.01, Specific gravity of 0.9158 ± 0.01, Refractive index of1.5400 ± 0.01 and Viscosity (30°C)(Pas/sec) of 74.4383 ± 0.02 as its physical parameters respectively. All the physical parameters observed were very high compared with normal convectional oil. The chemical parameters wereAcid value 17.3910 ± 0.20mg/g, Free fatty acid 1.2174 0.20mg/g, Iodine value 26.9028 0.10g/100g, Saponification value 33.6600 ± 0.2mmol/kg and Peroxide value 24.000 0.2mg/g respectively. The saponification value which is inversely proportional to the mean molecular weight of the glycerides in the oil was very low. The antibacterial activities were Klebsiellapneumonia 0.20 ± 0.01, Streptococcus cereus 0.60 0.01, Staphylococcus aureus0.50 ± 0.02 and Salmonella typhii 0.30 ± 0.01 respectively. The fatty acid composition of the oil were palmitic acid (C16:0) 22.3528 as the only highest saturated fatty acid, Oleic acid (C18:1) 26.2410 as the only highest monounsaturated fatty acid, Linoleic acid (C18; 2) 42.9273 and linolenic acid (C18: 3) as the only polyunsaturated fatty acids present.The oil extracted from this seed showed that the seed had a low yield and the oil is a non-drying oil and very viscous. It can be effectively used for variety of domestic and pharmaceutical applications for curative purpose and fatty acid composition of this oil, suggest some industrial potentials.

Physico-Chemical Characteristics and Fatty Acid Composition of Milk Fat of Krankrej Cows, II. Effect of Dietary Conditions

Lipid / Fett ◽  
1989 ◽  
Vol 91 (4) ◽  
pp. 164-167
Author(s):  
G. K. Patel ◽  
M. J. Patel ◽  
R. M. Patel ◽  
K. C. Patel ◽  
R. D. Patel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals Changes in physico-chemical properties of milk under ultraviolet radiation

2019 ◽  
pp. 161-167
Author(s):  
Vladimir Kharitonov ◽  
Natalia Sherstneva ◽  
Dmitriy Kharitonov ◽  
Elena Yurova ◽  
Vladimir Kurchenko
Keyword(s):  
Vitamin D ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Ultraviolet Radiation ◽  
Acid Composition ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Nonprotein Nitrogen ◽  
Pasteurized Milk ◽  
Physico Chemical

The use of ultraviolet radiation in the treatment of milk and other liquid foods is a very promising field of study since it reduces their bacterial load. It is rarely used to increase the vitamin D content and modify the protein and fatty acid composition of milk. The paper describes how different parameters of ultraviolet radiation influence such characteristics of raw and pasteurized milk as the mass fraction of total protein, nonprotein nitrogen content, active and titratable acidity, general bacterial load (QMA&OAMO), fatty acid composition, and vitamin D content. Low-pressure gas-discharge lamps were used to treat a 400 µm moving layer of milk with ultraviolet radiation. The radiation time, its doses, and the milk flow rate changed in the ranges of 5–25 min, 5.1–102 mJ/cm2, and 0.04453- 0.13359 m3/s, respectively. We identified optimal radiation ranges that lead to both a lower microorganism content and a higher vitamin D content. Our study also determined specific correlations in the mutual changes of the given parameters. The treatment ranges did not produce any significant changes in other physico-chemical properties of milk. We also found that vitamin D was synthesized in raw and pasteurized milk in a similar way. Moreover, there was an insignificant decrease in the vitamin D content in milk treated with ultraviolet radiation during storage for up to 48 hours. On the whole, the results indicate that the treatment of milk with ultraviolet radiation in the dosage range from 5.1 to 102 mJ/cm2 has a complex effect on the total bacterial load (QMA&OAMO) and vitamin D content, whereas it has almost no effect on the protein and fatty acid composition.

Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils

2018 ◽  
Vol 42 (4) ◽  
pp. e13584 ◽  
Author(s):  
Fahad Al Juhaimi ◽  
Mehmet Musa Özcan ◽  
Oladipupu Q. Adiamo ◽  
Omer N. Alsawmahi ◽  
Kashif Ghafoor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Acid Composition ◽  
Chemical Properties ◽  
Date Seed ◽  
Physico Chemical

scholarly journals The Fatty Acid Composition and Properties of Oil Extracted from Fresh Rhizomes of Turmeric (Curcuma longa Linn.) Cultivars of Bangladesh

1970 ◽  
Vol 46 (1) ◽  
pp. 127-132 ◽  
Author(s):  
BK Paul ◽  
MMU Munshi ◽  
MN Ahmed ◽  
GC Saha ◽  
SK Roy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Optical Rotation ◽  
Curcuma Longa ◽  
Chemical Properties ◽  
Gas Liquid Chromatography ◽  
Physico Chemical

The fresh rhizomes of Curcuma longa Linn. (Turmeric or Holud) collected from three different places of Bangladesh were investigated to extract oil, its fatty acid composition and its physico-chemical properties. The rhizomes contained 8.76 - 10.92% oil. The percentage compositions of fatty acids were identified and quantified by GLC. The saturated and unsaturated fatty acid contents of three places were found to vary within 22.25 - 23.44% and 76.11 - 77.59%, respectively. Among identified six fatty acids, oleic acid contributed the highest proportion (56.24 - 58.88%), followed by myristic acid (16.25 - 17.71%); whilst, palmitic (5.59 - 6.00%), linoleic (10.90 - 12.82%), linolenic (4.15 - 5.46%) and ecosenoic acid (2.72 - 3.25%) together contributed the rest. Physico - chemical properties of the extracted oil were also investigated. The specific gravity, refractive index, optical rotation were recorded as 0.892 to 0.919 at 30°C, 1.431 to 1.465 at 30°C and +11.54° to +13.56° at 26°C, respectively. The chemical properties like saponification value (195.23 - 205.33), iodine value (75.53 - 90.47), peroxide value (23.25 - 36.16), acid value (11.08 - 11.32), ester value (56.30 - 64.13) and percentage of unsaponifiable matter (8.31 - 15.04%) were determined. Overall fresh Turmeric oil can be considered as a good source of oleic acid. Keywords: Curcuma longa; Fresh turmeric oil; Fatty acid composition; Oleic acid; Gas liquid chromatography. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8116 Bangladesh J. Sci. Ind. Res. 46(1), 127-132, 2011

scholarly journals Physicochemical properties and fatty acid composition of crude and processed Adenopus breviflorus Benth seed oil

2016 ◽  
Vol 51 (3) ◽  
pp. 159-166
Author(s):  
JO Alademeyin ◽  
JO Arawande
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Crude Oil ◽  
Acid Composition ◽  
Seed Oil ◽  
Acid Value ◽  
Smoke Point ◽  
Saponification Value ◽  
Fire Point ◽  
Acid Acid

Crude oil was extracted from Adenopus breviflorusbenthseeds using n-hexane and the extracted oil was degummed, neutralized and bleached. Oil sample at each stage was assessed for physicochemical parameters and fatty acid composition. The oil yield was 54.35± 0.120%. The specific gravity (at 25oC) of the oil was 0.901±0.001 and the refractive index (at 25oC) was 1.472±0.012. Processing of the crude oil resulted in progressive decrease in turbidity, colour, free fatty acid, acid value, peroxide value and saponification value. There was increase in smoke point (202.00±0.10 to 239.00±0.30oC), flash point (305.00±0.78 to 322.00±1.05oC) and fire point (352.00±1.00 to 359.00±1.25oC) as well as iodine value (112.50 to 120.20) and total fatty acid during the processing of the oil. The fatty acids detected in the oil samples were lauric myristic, palmitic, stearic, oleic, linoleic and linolenic acids. The predominant fatty acid was linoleic acid (57.597 ?59.774%) followed by oleic acid (11.099 ? 12.766%) while the least fatty acid was lauric acid (0.053 ?0.355%).Bangladesh J. Sci. Ind. Res.51(3), 159-166, 2016

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