scholarly journals Polyunsaturated Fatty Acid Fractionation from Crude Palm Oil (CPO)

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2183
Author(s):  
Zuchra Helwani ◽  
Ida Zahrina ◽  
Nurfatihayati Tanius ◽  
Deyana Annisya Fitri ◽  
Priska Tantino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Iodine Number ◽  
Palm Oil ◽  
Saturated Fatty Acids ◽  
Oxidation Stability ◽  
Monounsaturated Fatty Acids ◽  
Extraction Time ◽  
Crude Palm Oil ◽  
High Quality

Biodiesel is a fuel derived from vegetable oil. One of the vegetable oils that can be used in the manufacture of biodiesel is Crude Palm Oil (CPO). High-quality biodiesel must have a low iodine number and a high oxidation stability. This can be achieved if CPO does not contain polyunsaturated fatty acids (PUFA). It follows that in order to produce high-quality biodiesel, palm oil that contains high saturated fatty acids but that does not contain PUFA is needed. Therefore, it is necessary to fractionate PUFA with saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). The purpose of this study was to separate PUFA in the form of linoleic acid from CPO and to determine the best conditions in the separation process to produce fatty acids with low iodine numbers. Fractionation was carried out at temperatures of 30 °C and 35 °C, with an extraction time of 3 h and 4 h, and with ratios of CPO and solvent of 1:2 and 1:3 (v/v). The solvents used were n-heptane and DMSO (dimethyl sulfoxide). The results showed that linoleic acid could be separated from CPO using the fractionation method with the best conditions at a temperature of 35 °C, an extraction time of 4 h, a ratio of CPO and solvent of 1:3, an iodine number of 40.78766, and an oxidation stability of 19.03593 h. GC-MS analysis proved that the fractionated CPO did not contain linoleic acid. The lower the iodine number was, the higher the oxidation stability was.

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

scholarly journals Fruit Stalk Extract from Chili Peppers (Capsicum annum L.) as a Natural Antioxidant to Inhibit Oxidation in Crude Palm Oil

2020 ◽  
Vol 23 (4) ◽  
pp. 124-128
Author(s):  
Rahmiwati Hilma ◽  
Eka Tri Setya Wulandari ◽  
Zaldi Arman
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Free Fatty Acids ◽  
Iodine Number ◽  
Palm Oil ◽  
Dry Weight ◽  
Chili Pepper ◽  
Total Phenolic ◽  
Crude Palm Oil ◽  
Capsicum Annum

Fruit stalk of chili pepper (Capsicum annum L.) so far is still an untapped waste. The content of active compounds in fruit and fruit stalk of chili pepper (C. annum L.) is known to have good antioxidant activity. The purpose of this study was to evaluate the extract of fruit stalk of chili pepper in inhibiting the oxidation of crude palm oil (CPO). In this study, the extraction of fruit stalk of chili pepper (C. annum L.) was carried out with n-hexane (from now on referred to as CHE) solvent and with ethanol solvent (from now on referred to as CEE). CHE and CEE were analyzed for total phenolic and flavonoid analyzes. Next, an evaluation of antioxidant activity was carried out using the DPPH method. The effectiveness test of adding the two extracts to the quality of CPO was carried out for ten days using a Completely Randomized Design (CRD) analysis. The parameters observed were peroxide numbers, free fatty acids, and iodine numbers. Data were analyzed by ANOVA and followed by a Least Significance Different (LSD) test. The results show that the total phenolic value is 0.257 mg QE/g dry weight in CEE and 0.003 mg QE/g dry weight in CHE. Total flavonoid values are 0.155 mg QE/g dry weight in CEE and 0.003 mg QE/g in CHE. IC50 values for DPPH test extract are 223.72 μg/mL in CEE and 953.77 μg/mL in CHE. The test results of the effectiveness of the two extracts against CPO show thin CEE, and CHE significantly (P <0.05) influences to CPO free fatty acids, peroxide number, and iodine number. Both extracts can protect CPO from oxidation. CEE is more effective in maintaining CPO quality for ten days with free fatty acid values (2.1%), peroxide value values 0.48 meq/kg, and iodine number 54.8. Furthermore, this result meets the CPO quality standard, according to SNI-01-2901-2006.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

Effects of oats grain supplements on performance, rumen parameters and composition of beef from cattle grazing oats pasture

2017 ◽  
Vol 57 (4) ◽  
pp. 665 ◽  
Author(s):  
H. M. Arelovich ◽  
J. Marinissen ◽  
B. A. Gardner ◽  
M. F. Martínez ◽  
R. D. Bravo
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Lipid Profile ◽  
Volatile Fatty Acids ◽  
Saturated Fatty Acids ◽  
Average Daily Gain ◽  
Daily Intake ◽  
Monounsaturated Fatty Acids ◽  
Cattle Grazing ◽  
Linoleic Acid Content

The impacts of supplementing with whole oats grain (OG) upon performance and beef quality traits of growing steers grazing oats pasture (OP) were measured. The trial used Angus steer calves (203 kg mean bodyweight) assigned to three treatments: Control, unsupplemented OP (CON); OP plus OG fed at 0.25% BW daily (OG1); and OP plus OG fed at 0.50% bodyweight daily (OG2). All steers grazed the same paddock but were removed momentarily once daily so OG could be fed to each steer individually. Daily intake of OG averaged 597 and 1294 g DM for OG1 and OG2, respectively. Steers were slaughtered after grazing for 130 days to determine carcass characteristics and lipid profiles. In parallel with the grazing trial, four ruminally cannulated steers (613 kg mean bodyweight) were allocated to treatments CON and OG2 (n = 2) to monitor ruminal pH, volatile fatty acids, and NH3-N. Steers fed OG2 had greater (P < 0.01) average daily gain than CON; final liveweight for OG2 steers was significantly higher than both CON and OG1 steers. Although variations in plasma haematocrit and alkaline phosphatase were they did not affect animal performance. Dressing percentage was not affected by the experimental diets but OG2 steers had greater (P < 0.05) marbling scores. Although rib-eye area was numerically greater for OG1 and OG2 than CON steers (8% and 14%), these differences were not significant statistically (P = 0.3493). Intramuscular lipid content of Longissimus dorsi muscle was not significantly increased by OG supplementation but of the intramuscular fatty acids, contributions of vaccenic and α-linolenic acids decreased (P < 0.05). Linoleic acid content was lowest (P < 0.05) for OG1 steers. A no significant decrease in conjugated linoleic acid was detected when more OG was supplemented. No treatment differences in the contributions of eicosapentaenoic acid, docosahexaenoic acid, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, n-6 or n-3 to intramuscular fatty acids were detected although the n-6 : n-3 resulted numerically higher (11% and 23%) for OG1 and OG2 steers than CON steers. Rumen pH, NH3-N and volatile fatty acids were not significantly altered by OG supplementation. Supplementing diets of cattle grazing OP improved performance without rumen digestion impairs or inducing substantial changes in the lipid profile of intramuscular fat. Thus, OG supplementation would be expected to improve the efficiency of cattle grazing of OP without substantial changes to ruminal measurements or the lipid profile of beef.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Liquid Smoke as Fat Protector and Its Effect on Rumen Fermentation Characteristics and Microbial Activity

2021 ◽  
Vol 44 (2) ◽  
pp. 152-159
Author(s):  
N. C. Tiven ◽  
L. Hartati ◽  
T. M. Simanjorang
Keyword(s):  
Fatty Acids ◽  
Microbial Activity ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Saturated Fatty Acids ◽  
Rumen Fermentation ◽  
Crude Palm Oil ◽  
Liquid Smoke

This study was conducted to determine the effect of liquid smoke as a fat protector on unsaturated fatty acids (UFAs) and its effect on rumen fermentation characteristics and microbial activity. Crude palm oil (CPO) was mixed with Prosteo skim milk (1:2), then divided into three treatments i.e., crude palm oil without protection by liquid smoke as a control (P0), crude palm oil protected by 2.5% of liquid smoke (P1), and crude falm oil protected by 5.0% of liquid smoke (P2). For in vitro testing, 300 mg of the feed substrate (elephant grass and bran with the ratio of 60:40) was added with 5% of each crude palm oil preparation of P0, P1, and P2 and put in a fermentor syringe. Then, 30 mL of the mixture of rumen fluid and buffer-minerals solution (1:2) was added into each syringe fermentor and flushed with CO2. The fermentor syringes were incubated in a water bath at 39ᵒC for 48 hours. Variables measured were fatty acid composition, fermentation characteristics, and rumen microbial activity. The data were analyzed by the analysis of variance with a completely randomized design. The results showed that the protection of CPO with liquid smoke in P1 and P2 groups decreased saturated fatty acids (SFAs), but increased (p<0.01) monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and CMCase activity. Protection of CPO with 2.5% of liquid smoke (P1) significantly increased (p<0.01) fermentation characteristics (NH3 content and pH). It can be concluded that the use of 2.5% of liquid smoke has a better effect on feed fats protection, because it can reduce hydrogenation, increase UFAs, and has no negative effects on fermentation characteristics and microbial activity.

scholarly journals Levels of fatty acids in the whole body of hens and cocks of the Cobb 500 and Ross 308 hybrid combinations at the end of the fattening period

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 456-463 ◽  
Author(s):  
P. Suchy ◽  
E. Strakova ◽  
I. Herzig
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Dry Matter ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Whole Body ◽  
Future Research ◽  
Hybrid Combination ◽  
Arachidonic Acids

In this study, we determined the levels of individual fatty acids in the whole chicken body, as well as dry matter, nitrogenic substances and fat in Cobb 500 and Ross 308 chickens after 40 days of fattening. The highest level of all fatty acids (FA), regardless of the hybrid combination and sex of the chickens, was determined for oleic/elaidic acid, followed by palmitic, linoleic/linolelaidic, palmitoleic and stearic acids. In Cobb 500 cocks, higher values (P ≤ 0.05; P ≤ 0.01) were found for all saturated fatty acids (SaFA) compared to hens. With the exception of γ-linoleic acid, the levels of n-6 FA measured in cocks were higher (P ≤ 0.01) than in hens and n-3 FA showed higher levels of eicosatrienoic (P ≤ 0.05) and docosapentaenoic acids (P ≤ 0.01). Ross 308 hens had higher levels of most SaFA, with differences for palmitic (P ≤ 0.01), myristic, heptadecanoic and stearic acids (P ≤ 0.05). Regarding monounsaturated fatty acids (MUFA), hens contained higher levels of myristoleic (P ≤ 0.05) and oleic/elaidic acids (P ≤ 0.01). Cocks showed higher levels of n-6 FA except for linoleic/linolelaidic and γ-linolenic acids; higher levels were found for cis-8,11,14-eicosatrienoic, docosatetraenoic (P ≤ 0.05) and arachidonic acids (P ≤ 0.01). With the exception of α-linolenic acid, n-3 FA levels were higher in cocks, with differences in the levels of cis-5,8,11,14,17-eicosapentaenoic and docosapentaenoic acids (P ≤ 0.01). The results suggest possible directions for future research focused on the use of broiler chicken hybrids with more favourable proportions of n-6 FA and n-3 FA in fat and meat.

scholarly journals A highly efficient separation and physicochemical characteristics of saturated fatty acids from crude palm oil fatty acids mixture using methanol crystallisation method

OCL ◽  
2018 ◽  
Vol 25 (2) ◽  
pp. A203 ◽  
Author(s):  
Abd Al-Wali Japir ◽  
Jumat Salimon ◽  
Darfizzi Derawi ◽  
Badrul Hisham Yahaya ◽  
Murad Bahadi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Palm Oil ◽  
High Efficiency ◽  
Low Cost ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Physicochemical Characteristics ◽  
Acid Mixture ◽  
Crude Palm Oil

The objective of the current study was to separate saturated fatty acids (SFAs) from high free fatty acid crude palm oil fatty acid mixture using the methanol crystallisation method. The development of methanol crystallisation method procedure was based on various parameters. The fatty acid composition was determined by using gas chromatography-flame ionisation detector (GC-FID) as Fatty Acid Methyl Esters. The highest percentage of SFAs was more than 89% with the percentage yield of 48.9% under the optimal conditions of the fatty acids-to-methanol ratio of 1:15 (w/v), the crystallisation temperature of −15 °C, and the crystallisation time of 24 hours, respectively. After a double crystallisation, the composition of separated SFAs contains 90% of palmitic acid (C16:0) as a major component and 5.8% of stearic acid (C18:0), respectively. Moreover, almost 4.2% of oleic acid (C18:1) was observed in the saturated solid product. Based on the results, the use of methanol as a crystallisation solvent is recommended because of its high efficiency, low cost, stability, obtainability, and comparative ease of recovery.

Characteristics of Crude Palm Oil Produced in Hainan

2013 ◽  
Vol 448-453 ◽  
pp. 1079-1084 ◽  
Author(s):  
Pu Gong ◽  
Gan Ran Deng ◽  
Jian Hua Cao ◽  
Guo Jie Li ◽  
Zhi Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Lipids ◽  
Crude Palm Oil ◽  
Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

scholarly journals Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 432-437 ◽  
Author(s):  
J. Domagała ◽  
A. Pluta-Kubica ◽  
H. Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Linoleic Acid Content ◽  
The Other ◽  
Fatty Acids Composition

The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

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