scholarly journals Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts

2013 ◽  
Vol 55 (3) ◽  
pp. 211-217
Author(s):  
Jin-Hyung Cheong ◽  
Chang-Wan Sun ◽  
Do-Yon Hwang ◽  
Ki-Mun Kwon ◽  
Jae-Cheong Lee ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
Horse Meat ◽  
Physico Chemical

scholarly journals Changes in physico-chemical properties of milk under ultraviolet radiation

2019 ◽  
pp. 161-167
Author(s):  
Vladimir Kharitonov ◽  
Natalia Sherstneva ◽  
Dmitriy Kharitonov ◽  
Elena Yurova ◽  
Vladimir Kurchenko
Keyword(s):  
Vitamin D ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Ultraviolet Radiation ◽  
Acid Composition ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Nonprotein Nitrogen ◽  
Pasteurized Milk ◽  
Physico Chemical

The use of ultraviolet radiation in the treatment of milk and other liquid foods is a very promising field of study since it reduces their bacterial load. It is rarely used to increase the vitamin D content and modify the protein and fatty acid composition of milk. The paper describes how different parameters of ultraviolet radiation influence such characteristics of raw and pasteurized milk as the mass fraction of total protein, nonprotein nitrogen content, active and titratable acidity, general bacterial load (QMA&OAMO), fatty acid composition, and vitamin D content. Low-pressure gas-discharge lamps were used to treat a 400 µm moving layer of milk with ultraviolet radiation. The radiation time, its doses, and the milk flow rate changed in the ranges of 5–25 min, 5.1–102 mJ/cm2, and 0.04453- 0.13359 m3/s, respectively. We identified optimal radiation ranges that lead to both a lower microorganism content and a higher vitamin D content. Our study also determined specific correlations in the mutual changes of the given parameters. The treatment ranges did not produce any significant changes in other physico-chemical properties of milk. We also found that vitamin D was synthesized in raw and pasteurized milk in a similar way. Moreover, there was an insignificant decrease in the vitamin D content in milk treated with ultraviolet radiation during storage for up to 48 hours. On the whole, the results indicate that the treatment of milk with ultraviolet radiation in the dosage range from 5.1 to 102 mJ/cm2 has a complex effect on the total bacterial load (QMA&OAMO) and vitamin D content, whereas it has almost no effect on the protein and fatty acid composition.

Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils

2018 ◽  
Vol 42 (4) ◽  
pp. e13584 ◽  
Author(s):  
Fahad Al Juhaimi ◽  
Mehmet Musa Özcan ◽  
Oladipupu Q. Adiamo ◽  
Omer N. Alsawmahi ◽  
Kashif Ghafoor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Acid Composition ◽  
Chemical Properties ◽  
Date Seed ◽  
Physico Chemical

scholarly journals The Fatty Acid Composition and Properties of Oil Extracted from Fresh Rhizomes of Turmeric (Curcuma longa Linn.) Cultivars of Bangladesh

1970 ◽  
Vol 46 (1) ◽  
pp. 127-132 ◽  
Author(s):  
BK Paul ◽  
MMU Munshi ◽  
MN Ahmed ◽  
GC Saha ◽  
SK Roy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Optical Rotation ◽  
Curcuma Longa ◽  
Chemical Properties ◽  
Gas Liquid Chromatography ◽  
Physico Chemical

The fresh rhizomes of Curcuma longa Linn. (Turmeric or Holud) collected from three different places of Bangladesh were investigated to extract oil, its fatty acid composition and its physico-chemical properties. The rhizomes contained 8.76 - 10.92% oil. The percentage compositions of fatty acids were identified and quantified by GLC. The saturated and unsaturated fatty acid contents of three places were found to vary within 22.25 - 23.44% and 76.11 - 77.59%, respectively. Among identified six fatty acids, oleic acid contributed the highest proportion (56.24 - 58.88%), followed by myristic acid (16.25 - 17.71%); whilst, palmitic (5.59 - 6.00%), linoleic (10.90 - 12.82%), linolenic (4.15 - 5.46%) and ecosenoic acid (2.72 - 3.25%) together contributed the rest. Physico - chemical properties of the extracted oil were also investigated. The specific gravity, refractive index, optical rotation were recorded as 0.892 to 0.919 at 30°C, 1.431 to 1.465 at 30°C and +11.54° to +13.56° at 26°C, respectively. The chemical properties like saponification value (195.23 - 205.33), iodine value (75.53 - 90.47), peroxide value (23.25 - 36.16), acid value (11.08 - 11.32), ester value (56.30 - 64.13) and percentage of unsaponifiable matter (8.31 - 15.04%) were determined. Overall fresh Turmeric oil can be considered as a good source of oleic acid. Keywords: Curcuma longa; Fresh turmeric oil; Fatty acid composition; Oleic acid; Gas liquid chromatography. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8116 Bangladesh J. Sci. Ind. Res. 46(1), 127-132, 2011

scholarly journals Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

Data in Brief ◽  
2019 ◽  
Vol 27 ◽  
pp. 104612 ◽  
Author(s):  
Carmine Summo ◽  
Davide De Angelis ◽  
Luigi Ricciardi ◽  
Francesco Caponio ◽  
Concetta Lotti ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Physico Chemical

Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils

2015 ◽  
Vol 96 (5) ◽  
pp. 1730-1735 ◽  
Author(s):  
Francesco Siano ◽  
Maria C Straccia ◽  
Marina Paolucci ◽  
Gabriella Fasulo ◽  
Floriana Boscaino ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chemical Properties ◽  
Seed Oils ◽  
Pumpkin Seed ◽  
Physico Chemical

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

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