Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

2016 ◽  
Vol 8 (2) ◽  
pp. 179-188
Author(s):  
O.S. Toker ◽  
I. Ozturk ◽  
S. Karaman ◽  
H. Yalcin ◽  
A. Kayacier ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oil ◽  
Storage Period ◽  
Major Fatty Acid ◽  
And Storage

scholarly journals Biberiye ve Kekik Yağı İlavesinin Marine Edilen Gökkuşağı Alabalıklarının (Oncorhynchus Mykiss Walbaum 1972) Buzdolabında Depolanması üzerine Etkisi

2018 ◽  
Vol 6 (12) ◽  
pp. 1701
Author(s):  
Pelin Özlem Can ◽  
Gonca Kaşıkçı
Keyword(s):  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Storage Period ◽  
Control Group ◽  
Maturation Stage ◽  
Thyme Oil ◽  
Significant Difference ◽  
Oil Extract

In this study, rosemary and thyme oil extracts obtained using trout (Oncorhynchusmykiss) marinades of the chemical changes that occur during storage was investigated and effect on fatty acid composition of vegetable oil extracts used in the product are determined. Using three different formulations are made into fish fillets (M: 4% acetic acid-10% NaCl-0.1%, B: 4% acetic acid-10% NaCl-0.1% of rosemary oil extract, K: 4% acetic acid - 10% NaCl-%0.1 thymol oil extract) was marinated, after the maturation stage vacuum packaged at +4°C in the refrigerator conditions have been stored. Samples; 0 days 1, 2, 3, 4 and 5 at the end of the month chemical analysis (pH, TBA, peroxide value, TVB-N, free fatty acids, fatty acid composition) were conducted. Experimental samples were evaluated in term of TVB-N determined M group samples 28.9 mg/100 g, B group samples19.2 mg/100 g and K group samples 14.12 mg/100 g in the third month of storage. When the samples of M group were evaluated in terms of TBA number, it was 5.84 mg MDA / kg at the 3rd month of storage and statistical difference was found to be significant with the other groups. The control group (M group) samples analysed were not performed for sensory deterioration at 4 and 5 months. After marination, the control group and K group samples decreased EPA and DHA during storage period, it was found statistically significant difference. When the fatty acid values of the samples belonging to the group containing rosemary were examined, caproic, myristic and palmitic acid amounts increased after the marinate and difference statistically significant.

scholarly journals Fatty acid composition of vegetable oil blend and in vitro effects of pharmacotherapeutical skin care applications

2019 ◽  
Vol 52 (2) ◽  
Author(s):  
M. Guidoni ◽  
M.M. de Christo Scherer ◽  
M.M. Figueira ◽  
E.F.P. Schmitt ◽  
L.C. de Almeida ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oil ◽  
Skin Care ◽  
In Vitro Effects ◽  
Oil Blend

Safflower Oil: Physical and Chemical Properties, and Fatty Acid Composition

1964 ◽  
Vol 47 (4) ◽  
pp. 776-780
Author(s):  
Walld Ibrahim ◽  
John Iverson ◽  
David Firestone
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chemical Properties ◽  
Major Fatty Acid ◽  
Safflower Seed ◽  
Physical And Chemical Properties ◽  
Minor Fatty Acid ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Some physical and chemical properties, including fatty acid composition by gas chromatography, of 15 commercially refined safflower oils and three crude oils extracted from safflower seed, were determined. The average and standard deviations found were: refractive index, 1.4748 ± 0.0003; specific gravity, 0.9210 ± 0.0005; iodine number, Wijs, 143.4 ± 1.4; squalene, 7.1 mg/100 g ± 1.1; and Bellier test, 7.4° ± 0.9. The major fatty acid components were; palmitic 6.7 ± 0.3, stearic 2.7 ± 0.4, oleic 12.9 ± 0.6, and linoleic 77.5 ± 1.1. Minor fatty acid components detected were myristic, arachidic, and eicosenoic acids.

Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation

2001 ◽  
Vol 72 (3) ◽  
pp. 457-463 ◽  
Author(s):  
A. I. Rey ◽  
C. J. López-Bote ◽  
J. P. Kerry ◽  
P. B. Lynch ◽  
D. J. Buckley ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Vegetable Oil ◽  
Control Diet ◽  
Thiobarbituric Acid ◽  
The Sun ◽  
A Value ◽  
Meat Samples

AbstractThis investigation was designed to evaluate the effects of the dietary inclusion of vegetable oil and its composition on fatty acid composition and lipid oxidation in pig muscle. Pigs were given the following diets from 50 kg to slaughter (90 kg): a control diet with no added fat (NF) or diets containing 20 g/kg of sunflower (SUN), olive (OL) or sunflower + linseed (SUN + LIN) oils. Meat from pigs given the SUN + LIN diet showed the highest thiobarbituric acid reactive substances (TBARS) from day 3 of refrigerated storage to the end of the experiment (P < 0·05). The OL group showed the lowest TBARS after 9 days of storage (P < 0·05). Pigs on NF showed intermediate values that were generally closer to those recorded for pigs given the SUN + LIN than the OL diet. By day 9, there was no statistical difference between the NF and the SUN + LIN group. The SUN group also showed intermediate TBARS throughout storage, with no statistical differences compared with the NF group. After 9 days of storage the lowest CIELAB a* value, corresponded to the SUN + LIN group and the highest to the OL group. These results indicate similar behaviour to that of lipid oxidation. Meat samples from pigs given the diet not enriched with fat showed greater drip loss than those given the remaining diets (P < 0·05) while there was no significant effect of dietary fat source on water-holding capacity. The inclusion of oils rich in linoleic fatty acids in pig diets modifies muscle fatty acid composition but susceptibility to lipid oxidation does not appear to be increased with respect to that occurring in pigs given diets with no added fat.

INVESTIGATIONS INTO THE PRODUCTION OF LIPIDS BY SUBMERGED CULTURES OF THE MUSHROOM TRICHOLOMA NUDUM: I. FATTY ACID COMPOSITION OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS AS A FUNCTION OF TIME

1962 ◽  
Vol 40 (7) ◽  
pp. 847-855 ◽  
Author(s):  
D. C. Leegwater ◽  
C. G. Youngs ◽  
J. F. T. Spencer ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Minor Component ◽  
Major Fatty Acid ◽  
Submerged Cultures

The production of neutral lipids and phospholipids by submerged cultures of the mushroom Tricholoma nudum, as well as the fatty acid composition of these two fractions, was studied as a function of time. The bulk of the neutral lipids was produced after 2 days when the organism appeared to be in a non-proliferative phase. The major fatty acids of the neutral lipids were palmitic, oleic, and linoleic acid (23–35% each); stearic acid was a minor component (8–13%); myristic, palmitoleic, and linolenic acid were present in small amounts (0.5–4.8%). The major fatty acid of the phospholipids was linoleic acid (55–70%); palmitic (15–19%), stearic (1.8–4.6%), and oleic (7–19%) acid were minor components; myristic, palmitoleic, and linolenic (0–2.3%) were present in small amounts. Linolenic acid was a major fatty acid (26–30%) only in the early stages of growth.A preliminary investigation was carried out with a 4-day-old culture to establish the identity of the various components of the neutral lipids and phospholipids. The neutral lipids were mainly triglycerides (92%). Small amounts of ergosterol esters (1%), free fatty acids (< 1%), ergosterol (1.7%), and unidentified non-saponifiable compounds were also present. The phospholipids contained phosphatidyl choline (59%) as the major component; phosphatidyl ethanolamine (26%), phosphatidyl serine and phosphatidic acid (7.8%), and an inositol containing phospholipid were minor components.Some of the techniques applied were specially developed for the present type of studies and are described in detail.

Sign in / Sign up

Export Citation Format

Share Document