scholarly journals Fatty acid composition of drinking cow's milk trade networks of Kyiv

2021 ◽  
Vol 3 (1) ◽  
pp. 38-43
Author(s):  
Vyacheslav DANCHUK ◽  
Svitlana MIDYK ◽  
Valerii USHKALOV ◽  
Olga IAKUBCHAK ◽  
Ihor HRYSHCHUK ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow’S Milk ◽  
Retail Stores ◽  
Cow's Milk ◽  
Milk Samples

Introduction. There are several important aspects requiring a control of fatty acid composition in drinking milk distributed across the retail stores: milk is one of the main consumer products; fatty acids are the main energy substrates, involved in the synthesis of cellular structural components, whereas their interaction might impact the intensity of body growth and development; the fatty acid composition of milk varies depending on the diet and the animal's specific physiological state; in case of udder diseases, a change milk composition may occur; prevention of product counterfeiting distributed across  the retail stores. Material and methods. The present research examined milk samples from five dairy producers that distribute their products across the retailing chains in Kyiv. Milk samples were collected to determine the fatty acid composition. Milk fat was extracted following the Folch method. The milk fatty acid content assessment was carried out by gas chromatography. Results. 20 fatty acids were identified in the tested milk samples. A higher level of saturated fatty acids was recorded in milk from "Ferma" and "Selyanskoye for kids" dairy producers. The highest content of unsaturated fatty acids was registered in products of “Ukrainskoe” and “Molokia” dairy trademarks. Conclusions. The fatty acid composition of the drinking cow’s milk distributed across trading networks in Kiev was found to be heterogeneous, by differing in the content of both long-chain saturated fatty acids and unsaturated fatty acids.

scholarly journals Fatty acid composition of milk fat in milk of Tzigay sheep and their F2 cross-breeds with Chios

2015 ◽  
Vol 31 (1) ◽  
pp. 45-53
Author(s):  
G. Gerchev ◽  
N. Naydenova ◽  
S. Slavkova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Milk Samples ◽  
Chain Fatty Acids

The study was conducted on aggregate milk samples, which were taken every month during the milking period from Tzigay sheep and their F2 cross-breeds of Chios, raised in the conditions of the Central Balkan Mountain. The fat extraction of milk samples was done by the Rose-Gottlieb method. Fatty acid composition was determined on a gas chromatograph with flame ionization detector and capillary column. The aim of the study was to follow the changes in the composition of fatty acids in the milk fat of milk of Tzigay sheep and their F2 cross-breeds. The saturated fatty acids in milk of the two groups had high values during both consecutive years, as they varied from 67.05% in milk of Tzigay sheep in the second lactation up to 70.87% at their F2 cross-breeds. The content of myristic acid was correspondingly 8.22-8.88% at Tzigay sheep and 8.45-8.74% at their F2 cross-breeds. The total amount of polyunsaturated fatty acids in the examined milk for the two types of sheep was comparatively low with near concentrations (4.39-5.20%) in the period of the two years. The milk of the two groups had high values of the correlation SFA/PUSFA (15.71 and 13.17) and low values of PUSFA/SFA (0.06-0.08). Mon?unsaturated fatty acids, represented mainly by the oleic acid (C18:1) varied during both periods from 21.92% to 25.32% and appeared as a substratum in the synthesis of CLA. The short-chain fatty acids (C4:0-C11:0) had higher values in Tzigay sheep in comparison with F2 cross-breeds of Chios. The long-chain fatty acids (C17iso-C25:0) maintained close concentration in the milk of Tzigay breed, while their content in the milk of F2 cross-breeds was increased.

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 %).

ANALYSIS OF THE FATTY ACID COMPOSITION OF COW’S MILK AGAINST THE BACKGROUND OF MODIFIED DIATOMITE ADDITIVES

2020 ◽  
pp. 246-250
Author(s):  
V. V. Akhmetova ◽  
◽  
S. V. Merchina ◽  
А.Z. Mukhitov ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Complex Additive ◽  
Experimental Group ◽  
Modified Diatomite

The article presents the results of studying the effect of modified diatomite as part of a complex additive at the ratio of saturated and unsaturated fatty acids in cow’s milk. Production and physiological tests were carried out on the basis of a dairy farm LLC “Agrofirma Tetyushskoe” in the Ulyanovsk region on black-and-white cows of 2...3 lactation. For the physiological experiment, animals were selected by the method of analogues by live weight, number and month of lactation, pregnancy, and physiological state. The complex additive included modified diatomite, diacetophenonyl selenide containing organic selenium (DAFS), sunflower oil, and feed yeast. Additive based on 250 g/head/day mixed with feed once a day was administered in the diet of animals of the experimental group, the other group was a control and received no additive. The additive had an effect on the fatty acid composition of milk and contributed to an increase in the fraction of saturated fatty acids with a short chain. In the fat fraction, the amount of saturated short-chain fatty acids increases by 4.0% due to an increase in the content of capric (by 6.7%), lauric (by 12.3%, P<0.05), myristic (by 13.3%, P<0.05), palmitic (by 17.1%, P<0.05), which is a positive factor and indicates an active synthesis of volatile fatty acids, primarily acetate and 3-hydroxybutyrate. At the same time, there was a sharp decline in the content of stearic (27.3%, P<0.05) and arachinic (27.6%, P<0.05) acids. The milk of cows in the experimental group showed a decrease in the level of monounsaturated fatty acids by 7.4%.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

Comparison of Composition and Structure of Palm Oil with Lard

2012 ◽  
Vol 554-556 ◽  
pp. 905-908 ◽  
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Hui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oil Products ◽  
Fatty Acids Composition ◽  
Composition And Structure

In order to confirm the substitutability of palm oil for lard, the fatty acid composition and their distribution at the Sn-2 position of triglycerides in three kinds of palm oil products and five kinds of lard products were investigated. The results obtained were as follows. Palm oil has similar saturated fatty acids composition (C16:0, C18:0, C18:1, C18:2) with lard, and has slightly lower unsaturated fatty acids content than lard. The Sn-2 position of palm oil is mainly distributed with unsaturated fatty acids (C18:1, C18:2), while the Sn-2 position of lard is mainly distributed with saturated fatty acids (C16:0, C18:0), which is maybe the cause why palm oil is easier to be digested and absorbed than lard.

The fatty acid composition of backfat from Pietrain and Large White pigs

1973 ◽  
Vol 17 (3) ◽  
pp. 281-285 ◽  
Author(s):  
J. D. Wood
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Feed Intake ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Feeding Experiment ◽  
Large White ◽  
Voluntary Feed Intake

SUMMARYThe fatty acid composition of backfat from Pietrain and Large White pigs was examined. Both the inner and outer layers of Pietrain backfat had higher concentrations of unsaturated fatty acids and lower concentrations of saturated fatty acids. Pietrains consequently had relatively soft fat.A pair-feeding experiment was conducted with Large White and Pietrain pigs to determine whether these differences could be explained by the lower voluntary feed intake of Pietrains. The results showed that the Large Whites continued to accumulate relatively saturated fatty acids even at the lower level of feeding. It was concluded that the differences in the fatty acid composition of backfat reflect genetic differences in the capacity for fat deposition between the two breeds.

scholarly journals Changes of the fatty acid composition of sprouts during germination

2010 ◽  
pp. 89-92
Author(s):  
Melinda-Rita Márton ◽  
Sándor Szép ◽  
Zsolt Mándoki ◽  
Melinda Tamás ◽  
Salamon Rozália Veronika ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content

During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.

scholarly journals Coordinated response of phospholipids and acyl components of membrane lipids in Pseudomonas putida A (ATCC 12633) under stress caused by cationic surfactants

Microbiology ◽  
2014 ◽  
Vol 160 (12) ◽  
pp. 2618-2626 ◽  
Author(s):  
Romina Marisa Heredia ◽  
Paola Sabrina Boeris ◽  
María Alicia Biasutti ◽  
Gastón Alberto López ◽  
Natalia Soledad Paulucci ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Pseudomonas Putida ◽  
Acid Composition ◽  
Cationic Surfactant ◽  
Unsaturated Fatty Acids ◽  
Membrane Lipids ◽  
Saturated Fatty Acids ◽  
Tetradecyltrimethylammonium Bromide

The present study assessed the role of membrane components of Pseudomonas putida A (ATCC 12633) under chemical stress conditions originated by treatment with tetradecyltrimethylammonium bromide (TTAB), a cationic surfactant. We examined changes in fatty acid composition and in the fluidity of the membranes of cells exposed to TTAB at a specific point of growth as well as of cells growing with TTAB. The addition of 10–50 mg TTAB l−1 promoted an increase in the saturated/unsaturated fatty acid ratio. By using fluorescence polarization techniques, we found that TTAB exerted a fluidizing effect on P. putida A (ATCC 12633) membranes. However, a complete reversal of induced membrane fluidification was detected after 15 min of incubation with TTAB. Consistently, the proportion of unsaturated fatty acids was lower in TTAB-treated cells as compared with non-treated cells. In the presence of TTAB, the content of phosphatidylglycerol increased (120 %), whilst that of cardiolipin decreased (60 %). Analysis of the fatty acid composition of P. putida A (ATCC 12633) showed that phosphatidylglycerol carried the major proportion of saturated fatty acids (89 %), whilst cardiolipin carried an elevated proportion of unsaturated fatty acids (18 %). The increase in phosphatidylglycerol and consequently in saturated fatty acids, together with a decrease in cardiolipin content, enabled greater membrane resistance, reversing the fluidizing effect of TTAB. Therefore, results obtained in the present study point to changes in the fatty acid profile as an adaptive response of P. putida A (ATCC 12633) cells to stress caused by a cationic surfactant.

scholarly journals Site differences in the fatty acid composition of subcutaneous adipose tissue of obese women

1979 ◽  
Vol 42 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Ph. G. Pittet ◽  
D. Halliday ◽  
P. E. Bateman
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Normal Weight ◽  
Gas Liquid Chromatography ◽  
Obese Women

1. Adipose tissue samples were obtained by needle biopsy from three subcutaneous sites (thigh, abdomen and upper arm) in twenty-two obese women. The fatty acid composition was determined using gas-liquid chromatography and the results presented relate to eleven component fatty acids.2. The fatty acid composition of adipose tissue obtained from the arm and abdomen was remarkably similar, with the exception of the levels of lauric acid.3. The analyses showed that the majority of the saturated fatty acids were present in smaller proportions whilist the majority of unsaturated fatty acids were present in larger proportions in the thigh than in the two other sites. Highly significant inter-site differences were demonstrated for six of the major fatty acids and also for both the total amounts of saturated and unsaturated fatty acids and their ratios.4. No marked differences in the fatty acid composition of adipose tissue from obese subjects were revealed during this study when compared with previously reported results obtained from ‘normal-weight’ subjects.

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