scholarly journals Chemical composition of germinating Tunisian almond (Prunus Amygdalus Mill.) seedlings oil

2021 ◽  
Vol 48 (2) ◽  
Author(s):  
Refka Dhouibi ◽  
◽  
Hanen Oueslati ◽  
Senda Bahri ◽  
Khaled Jabou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Lipolytic Activity ◽  
Chemical Properties ◽  
Dry Mass ◽  
Chemical Components ◽  
Prunus Amygdalus ◽  
Almond Oil ◽  
Physico Chemical ◽  
Total Fatty Acids

Almonds (Prunus amygdalus) are a rich source of many essential nutrients. However, there is a lack of enough information on almond varieties' biochemical composition, especially at the germination stage. Therefore, this study was conducted to determine the chemical components of the germinating Tunisian almonds. The study included determining the content of oils, proteins, fatty acids, and triglycerides during germination. Results indicated that the oleaginous seeds are rich in oil (55 to 65% of the dry mass) and crude protein (21.825 mg/mL). The dominant polyunsaturated fatty acids are oleic and linoleic acids which represent 64.53% and 24.38%, respectively, while palmitic acid is the most dominant saturated fatty acid with 7.65% of the total fatty acids. Also, the primary molecular types of triglycerides detected by L.C. analysis are triolein (32.3%) and dioleolinolein (24.0%), followed by palmitodiolein (12.5%) and oleodilinolein (12.6%.). The physico-chemical properties study revealed that almond oil remains stable, thus preserving its quality and nutritional value, even during transition from dormancy to germination. On the other hand, we also detected the presence of a lipolytic activity which is maximum on the 3rd day of germination (4.66 mUI). Our results indicate that almond oil plays an important role in human nutrition due to the presence of unsaturated fatty acids, and it is more stable than other oils.

scholarly journals Dipteryx lacunifera seed oil: characterization and thermal stability

2009 ◽  
Vol 33 (6) ◽  
pp. 1601-1607 ◽  
Author(s):  
Vicente Queiroga Neto ◽  
Pushkar Singh Bora ◽  
Zeomar Nitão Diniz ◽  
José Marcelino Oliveira Cavalheiro ◽  
Karine Formiga Queiroga
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Specific Density ◽  
North East ◽  
The North ◽  
Physico Chemical ◽  
Total Fatty Acids ◽  
Oil Characterization

The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties of the oil are specific density, refractive index, acid, peroxide, iodine and saponification values of 0.91, 1.4651, 0.60 (% oleic acid), 2.81, 70.80 and about 179, respectively. Gas chromatographic analysis of the oil showed the presence of 20.6% saturated, 65.1% monounsaturated and 14.3% polyunsaturated fatty acids. The saturated fatty acids C6:0, C8:0, C12:0 and C17:0 were present in trace (<0.01%) amounts while the C16:0, C18:0, C20:0, C22:0 and C24:0 were at concentrations of 10.3, 5.4, 3.4, 0.9 and 0.6% of the total fatty acids. Unsaturated fatty acids C18:1, C18:2, C18:3 and C22:2 contents were 65.1, 14.1, 0.3% and trace (0.01%), respectively. Thermal analysis (TG/DTG) revealed that the thermal decomposition of the oil occurs in two steps corresponding to the unsaturated and saturated fatty acids. The oil, when heated to a temperature of 180º C for 400 min showed smaller loss in mass than commercial soy, sunflower and corn oils. The curve DSC indicated an endothermic event with enthalpy variation (DH) of -56.7 Cal.g-1 in the temperature interval of 340 ºC (Ti) the 463º C (Tf), with maximum in 411.1º C (Tm).

scholarly journals Analysis Fatty Acids Profile in Tabanus bivittatus Mats with Gas Chromatography-Mass Spectrometry

2015 ◽  
Vol 9 (1) ◽  
pp. 113-118
Author(s):  
Wang Yanhua ◽  
Wu Fuhua ◽  
Guo Zhaohan ◽  
Peng Mingxing ◽  
Xia Min ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Palmitoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Soxhlet Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Components ◽  
Fatty Acids Profile ◽  
Total Fatty Acids

Tabanus bivittatus Mats., a traditional Chinese medicine, is commonly used for cardiovascular disorders treatment including atherosclerosis. There have been only a few researches on its chemical components, and no detailed report has appeared on its fatty acids. To develop a simple and effective method for the extraction of total fatty acids from Tabanus bivittatus Mats., the Soxhlet extraction (SE) condition was optimized with response surface methodology. The fatty acid composition of the extract were determined by GC-MS with previous derivatization to fatty acid methyl esters (FAMEs). The major fatty acids in Tabanus bivittatus Mats. were oleic acid, palmitic acid, linoleic acid, palmitoleic acid, and stearic acid, and the unsaturated fatty acids occupy 63.9% of the total fatty acids.

scholarly journals Physico-chemical and Proximate Analysis of Poly Herbal Formula- Palakalyana Ghrita

2018 ◽  
Vol 4 (3) ◽  
pp. 132-134
Author(s):  
Kariyakeranage Chandi Perera ◽  
◽  
Menuka Arawwawala ◽  
Sumeda Wijeratne ◽  
Deepal Mathew ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Capric Acid ◽  
Ash Content ◽  
Water Soluble ◽  
Herbal Formula ◽  
Physico Chemical

Background: Standardization is necessary in order to assess the quality of herbal formulations. Palakalyana Ghrita (PKG) is an herbal formula used in Ayurveda medical system to enhance fertility and immunity in both genders which consists nineteen medicinal plants with cow’s ghee and milk. As per available literature PKG formula has not been standardized although it is a commonly used drug by traditional practitioners. Therefore, this study was carried out to evaluate the physio-chemical properties, nutrition composition and possible toxic elements and microorganisms of PKG formula. Methodology: Physico-chemical properties tested include refractive index, total ash content, acid in soluble ash content, water soluble ash content, moisture content, acid value, peroxide value, saponification value. Carbohydrate, protein, fatty acid, vitamin and mineral composition were assessed as nutritional parameters of PKG. Heavy metals and microorganisms were tested using standard protocols. Results: Unsaturated fatty acids namely Palmitoleic acid (0.26%), Oleic acid (40.36%) and Linoleic acid (9.19%) and saturated fatty acids; Capric acid (0.63%), Myristic acid (1.68%) Pentadecyclic acid (0.23%) Palmitic acid (42.25%) Margaric acid ((0.26%) and Stearic acid (4.85%) were present in the PKG formulation. The percentages of carbohydrate, protein and fat content of PKG were 0.04±0.0, 98.8±0.2 and 0.7 ± 0.0 respectively. Heavy metals and microbes were not detected. Conclusion: Results obtained could be utilized as references standard for quality assurance of PKG.

scholarly journals The Fatty Acid Composition and Properties of Oil Extracted from Seeds of Carum roxburghianum Benth. (Radhuni)

1970 ◽  
Vol 46 (1) ◽  
pp. 111-116
Author(s):  
BK Paul ◽  
MN Ahmed ◽  
GC Saha
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Gas Liquid Chromatography ◽  
Physico Chemical

Carum roxburghianum Benth. (Radhuni) seeds of three different places of Bangladesh were investigated to determine the fatty acid composition and physico-chemical properties of extracted oil. The seeds were found to contain oil ranging from 15.31 to 20.32%. The percentage compositions of fatty acids were identified and quantified by Gas Liquid Chromatography (GLC). The saturated and unsaturated fatty acids in extracts were 4.95 to 6.27% and 93.73 to 94.89%, respectively. Among six fatty acids identified in this study, oleic acid contributed the highest portion (76.44 to 79.16%), whereas, linoleic (1.38%), linolenic (15.28 - 15.40%), stearic (0.70%), palmitic (4.95 - 5.57%) and ecosenoic acid (0.51 - 15.73%) together contributed the rest. Physico-chemical properties of the oil extracted were also investigated. The specific gravity, refractive index, optical rotation were recorded as 0.903 to 0.918 at 30°C, 1.465 to 1.470 at 30°C and +8.54° to +9.56° at 26°C, respectively. The chemical properties like saponification value (183.52 - 193.45), iodine value (80.99 - 120.90), peroxide value (23.25 - 36.16), acid value (143.84 - 162.99), ester value (48.12 - 62.03), percentage of unsaponifiable matter (3.56 - 6.51%), Reicher-Meissel value (2.00 - 3.12), Polenske value (4.12 - 6.20) and Henher value (85.12 - 95.56) were determined. Overall Radhuni seeds oil can be considered as a good source of oleic acid. Keywords: Carum roxburghianum; Radhuni seed oil; fatty acid composition; oleic acid; Gas Liquid Chromatography. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8113 Bangladesh J. Sci. Ind. Res. 46(1), 111-116, 2011

scholarly journals Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 191-200
Author(s):  
A.N. Al-Kuraieef
Keyword(s):  
Fatty Acids ◽  
Wheat Flour ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Storage Period ◽  
Food Product ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Physico Chemical

Sunflower seeds are highly popular in food mixes, especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats, useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72% extraction, nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally, the physical, chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index, peroxide value and iodine value decreased as the storage period increased, while acids such as oleic acid and the acid value increased slowly and gradually. Additionally, the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage, an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest, while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10% of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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 %).

scholarly journals Extraction and Characterization of Coffee Oil From Instant-Coffee Waste

2019 ◽  
Vol 8 (1) ◽  
pp. 59-64
Author(s):  
Muhammad Hanif ◽  
Fahmi Alif Utama Harahap ◽  
Heru Heru ◽  
Yuli Darni ◽  
Simparmin Br. Ginting
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Dry Weight ◽  
Acid Value ◽  
Instant Coffee ◽  
Coffee Waste ◽  
Coffee Oil ◽  
Economic Stabilization ◽  
Physical And Chemical

The higher demands of fossil energy usage are currently imbalance to its reserves. This issue will give a potency of fossil fuel scarcity that contributes on rising of its cost and disturbing economic stabilization in the future. It is desirable to find another resource which is sustainable and renewable to reduce the dependency on this resource. This study aimed to utilize the oil from instant coffee waste as biodiesel feedstocks. The coffee oil was extracted from instant-coffee waste by Soxhlet extractor and characterized its physical and chemical properties. The solvent extraction through the solid bed of coffee ground performed by five cycles interval using n-hexane as a solvent. Separation processing oil from its hydrocarbon solvent was in a rotary vacuum evaporator and the oil extract collected for further purposes. There was about 17.6% (on a dry weight basis) of coffee oil gained on 20 cycles of extraction. Analysis regarding its physicochemical properties reported that the crude oil has 0.89 g/mL of density, 43.82 mm2/s of kinematic viscosity, 44.47 mg KOH/g of acid value, and 176.40 mg KOH/g of saponification value. The fatty acids composition of the oil provided by GC-MS analyzer showed that unsaturated fatty acids contained, observed as trans-fatty acids rather than cis-fatty acids.

scholarly journals Analysis of physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas  

2016 ◽  
Vol 61 (No. 3) ◽  
pp. 99-105 ◽  
Author(s):  
M. Müller ◽  
Š. Horníčková ◽  
P. Hrabě ◽  
J. Mařík
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Jatropha Curcas ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Value ◽  
Chromatography Method ◽  
Value Determination ◽  
And Chemical Properties

The research was performed to examine the physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas. The test parameters were the dimensions of the seeds and kernels, required energy for oil extraction, determination of fatty acids in the oil by gas chromatography method, determination of the iodine value, determination of the acid value, determination of total polyphenols by the Folin &amp; Ciocault reagent and determination of tocopherols and tocotrienols (vitamin E) by High-performance liquid chromatography. It was ascertained that the size of the seed and kernel varies considerably. Pressing of whole seeds needs more energy (50%) than pressing of kernels. From a chemical point of view it seems to be very appropriate for a production of biofuels. Jatropha curcas contains more polyphenols and vitamin E, which act as antioxidants, than the rape. Due to the low content of unsaturated fatty acids it is chemically suitable to replace the rape-seed oil with Jatropha curcas oil.

scholarly journals Chemical Characterization and DNA Fingerprinting of Griffonia simplicifolia Baill.

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1032 ◽  
Author(s):  
Ivano Vigliante ◽  
Giuseppe Mannino ◽  
Massimo Maffei
Keyword(s):  
Fatty Acids ◽  
Dna Fingerprinting ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Pcr Analysis ◽  
Chemical Components ◽  
Major Band ◽  
Griffonia Simplicifolia ◽  
Unequivocal Identification ◽  
Pcr Rflp

Background: Griffonia simplicifolia Baill. (Caesalpiniaceae) is a medicinal plant whose seeds are widely used in traditional medicine for their high content of 5-hydroxy-l-tryptophan (5-HTP), a direct precursor and enhancer of the activity of the brain hormone serotonin (5-HT). The plant extracts are used in dietary supplements aimed to alleviate serotonin-related disorders. Methods: In order to characterize the chemical components of G. simplicifolia seeds and their identity, we used a combined methodology by using HPLC-DAD-ESI-MS/MS for the qualitative and quantitative determination of the N-containing compounds, GC-FID and GC-MS for the characterization of the major fatty acids, and DNA fingerprinting based on PCR–RFLP for the unequivocal identification of the plant. Results: 5-HTP was the most representative compound, followed by lower percentages of the β-carboline alkaloid derivative griffonine and other alkaloids. Fatty acids were dominated by the unsaturated fatty acids linoleic acid and oleic acid, followed by the saturated fatty acids stearic and palmitic acids. PCR analysis of the internal transcribed spacer amplified sequence showed a major band at about 758 bp, whereas the PCR–RFLP analysis of this sequence using three different restriction enzymes (MspI, HhaI, and HaeIII) generated a specific fingerprinting useful for the plant identification. Conclusions: The combined chemical and molecular analysis of G. simplicifolia provided an interesting integrated approach for the unequivocal identification of commercial G. simplicifolia seeds.

Sign in / Sign up

Export Citation Format

Share Document