Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)

2021 ◽  
pp. 1-10
Author(s):  
M.F. Escamilla-Rosales ◽  
D. Castañeda-Antonio ◽  
M.E. Ramos-Cassellis ◽  
L. López-Contreras ◽  
E. Ramírez-Moreno ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Quality Parameters ◽  
Soxhlet Method ◽  
Fatty Acid Structure ◽  
High Concentrations ◽  
Trans Fa ◽  
Acid Structure

In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans.

scholarly journals THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
Harun Dıraman
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Partial Hydrogenation ◽  
Fatty Acid Profiles ◽  
Two Samples ◽  
Trans Fa

Nowadays, commmercial bouillon tablets are mostly used  as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB  samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs,  and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects,  were determined in small amounts for only six samples (0.03%  to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged  between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P<0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two  PCs were 49.3% and 21.8% (totally 71.1%), respectively.

scholarly journals Lipid composition of Basella alba and Basella rubra leaves consumed in South- Western Nigeria: Nutritional implications

2017 ◽  
Vol 52 (2) ◽  
pp. 125-134 ◽  
Author(s):  
AJ Adesina ◽  
SO Adefemi
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linear Correlation ◽  
Lipid Composition ◽  
Quality Parameters ◽  
The Other ◽  
Basella Alba ◽  
Significant Difference

The levels of fatty acids, phospholipids and sterols were determined in the samples of Basella alba and Basella rubra commonly consumed  in the South-Western Nigeria by gas chromatography. Results showed that the crude fat levels were 4.40 and 4.41 % in the Basella alba and  Basella rubra samples respectively. The fatty acid composition of Basella alba and Basella rubra samples shows that the SFA was 26.0 and  24.9 %, MUFA was 1.19 and 1.24 % and PUFA was 72.5 and 73.8% respectively. The other quality parameters of Basella alba and Basella  rubra were found: PUFA/SFA, 2.79 and 2.97; MUFA/SFA, 0.046 and 0.050; n-6/n-3, 2.47 and 3.31; LA/ALA, 0.890 and 1.12 and EPSI  (PUFA/MUFA), 60.8 and 59.5 respectively. Phospholipids present in Basella alba and Basella rubra were 1679 and 1920 mg/100g respectively.  In the group of phytosterols, sitosterol was highest with values of 196 mg/100g and 275 mg/100g in Basella alba and Basella rubra samples respectively. Linear correlation at a = 0.05, df: n-1 showed that significant difference exists between the fatty acid, quality parameters of  the fatty acids phospholipids and sterols.Bangladesh J. Sci. Ind. Res. 52(2), 125-134, 2017

scholarly journals Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 198
Author(s):  
Beata Paszczyk ◽  
Magdalena Polak-Śliwińska ◽  
Anna E. Zielak-Steciwko
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Lower Content ◽  
Quality Indices ◽  
Trans Isomers ◽  
Lipid Quality ◽  
Different Seasons

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n-3, lower n-6/n-3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.

scholarly journals Influence of breed on selected quality parameters of fresh goat meat

2020 ◽  
Vol 63 (2) ◽  
pp. 219-229
Author(s):  
Snežana Ivanović ◽  
Marija Pavlović ◽  
Ivan Pavlović ◽  
Aleksandra Tasić ◽  
Jelena Janjić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Ph Value ◽  
Quality Parameters ◽  
Saanen Goat ◽  
Goat Meat ◽  
Significant Difference ◽  
The Impact

Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

Correlation of Fatty Acid Structure With Preferential Order of Urea Complex Formation

1967 ◽  
Vol 50 (5) ◽  
pp. 1111-1118
Author(s):  
John L Iverson ◽  
R W Weik
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Complex Formation ◽  
Inclusion Compounds ◽  
Methyl Esters ◽  
Urea Complex ◽  
Fatty Acid Structure ◽  
Acid Structure

Abstract The selective order in which methyl esters of fatty acids form urea complexes was correlated with the fatty acid structure. Detailed information about the preferential order in which inclusion compounds are formed was obtained by fractionating complex oils (e.g., butter, lanolin, cod liver). The preferential order was correlated with GLC retention times, and the detection of trace amounts of fatty acids (&lt;0.1%) was possible. Urea adductability values (UAV) are proposed as a useful means of expressing preferential order of the formation of inclusion compounds

Effect of fatty acid structure on esterification by the small intestine in vitro

1963 ◽  
Vol 204 (5) ◽  
pp. 821-824 ◽  
Author(s):  
Alvin M. Gelb ◽  
Jacques I. Kessler
Keyword(s):  
Fatty Acids ◽  
Small Intestine ◽  
Fatty Acid ◽  
Small Bowel ◽  
Chain Length ◽  
Degree Of Unsaturation ◽  
Fatty Acid Structure ◽  
Acid Structure

The effect of chain length and degree of unsaturation of fatty acids (FA) on in vitro esterification by slices of hamster small intestine was observed in a medium containing C14-labeled FA. After incubation, lipids were extracted and separated and the radioactivity in the esterified lipids was measured. Comparative experiments, in which results were expressed as per cent of substrate esterified per 100 mg tissue, indicate that for saturated FA, maximal esterification occurred with myristic acid, 14 carbons. As chain length was either increased or decreased, percentage esterification decreased. FA with 8 carbons or less were only minimally esterified. Among 18-carbon FA, two unsaturated bonds significantly decreased percentage esterification, although one unsaturated bond did not. These results suggest that, at least in vitro, the small bowel esterifies FA at varying rates depending upon chain length and degree of unsaturation. These differences are in the same direction as differences in absorption and partition of FA in vivo previously reported by others.

scholarly journals Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

2019 ◽  
pp. 555-562
Author(s):  
Vladimir Sadovoy ◽  
Tatyana Voblikova ◽  
Anatoly Permyakov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Sheep Milk ◽  
Fatty Acid Structure ◽  
And Storage ◽  
Acid Structure

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

Sign in / Sign up

Export Citation Format

Share Document