Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats

<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>

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Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽

10.3390/foods10051133 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1133

Author(s):

Atique Ahmed Behan ◽

Muhammad Tayyab Akhtar ◽

Teck Chwen Loh ◽

Sharida Fakurazi ◽

Ubedullah Kaka ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Meat Quality ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Basal Diet ◽

Negative Influence ◽

Significant Difference ◽

Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

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Fatty Acids and Physicochemical Compositions of Dried and Roasted Blighia sapida Arils Oils (Ackee Apple) from Côte d’Ivoire

Asian Journal of Research in Biochemistry ◽

10.9734/ajrb/2018/v2i1374 ◽

2018 ◽

pp. 1-7

Author(s):

Armelle Moya Felarry Hoba ◽

Yolande Dogoré Digbeu ◽

Siaka Binaté ◽

Edmond Ahipo Dué ◽

Lucien Patrice Kouamé

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Physicochemical Properties ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Unsaturated Fatty Acids ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Significant Difference ◽

Blighia Sapida

In this work, comparative study of physicochemical properties and fatty acids of dried arils (DA) oil and those roasted (RA), of Blighia sapida from Côte d’Ivoire have been done using usual methods. The results showed that the crude fat obtained were 59.08± 0.02 g/100 g for dried arils (DA) and 60.51 ± 0.12 g/100 g for roasted arils (RA) respectively. Physicochemical properties of these oils were equal approximately, except level of saponification (241.19 mg KOH/g (DA) against 216.8 mg KOH/g (RA)); acid value (7 mg KOH/g (DA) and 6.28 mg KOH/g (RA)) and ester acid 234.19 mg KOH/g (DA) against 210.65 mg KOH/g (RA) where variances analysis showed that there was significant difference (p<0.05). On the other hand, refractive index, pH, moisture value, relative density and Free fatty acid were respectively; 1.465 (DA) and 1.475 (RA); 5.625 (DA) and 5.8 (RA); 1.757 (DA) and 1.9 (RA); 0.093 (DA) and 0.103 (RA), 3.52 mg KOH/g (DA) and 3.03 mg KOH/g (RA). The color of both oils was yellow. Fatty acid profile of these arils oils revealed that values of DA and RA were equal approximately (variances analysis showed that there was no significant difference (p<0.05)). These arils oils contained high levels of unsaturated fatty acids, 64.10 % (DA) and 65.17 % (RA), especially linolenic acid 20.02 mg/100 g (DA) and 22.18 mg/100 g (RA); linoleic acid 15.37 mg/100 g (DA) and 16.83 mg/100 g (RA) and Oleic acid 12.76 mg/100 g (DA) and 13.21 mg/100 g(RA). The saturated fatty Acids, accounted for 35.90% (DA) and 34.83% (RA) were constituted by palmitic acid with 18.02 mg/100 g (DA) and 18.11(RA) which were higher values. The values of stearic acid were 7.1 mg/100 g (DA) and 7.9 mg/100 g (RA) and 1.85 mg/100 g (AD) and 1.9 mg/100 g (RA) mg/100 g for myristic acid respectively. These results showed that the arils oils of Blighia sapida fruit from Côte d’Ivoire have highly nutritive fat content because rich in essentials fatty acids. These oils may be suitable for soap making and edible (margarine). The oils extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.

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Profiling of in vitro rumen digestibility, fermentation parameters and fatty acid biohydrogenation of palm kernel cake-based diet supplemented with corn

10.21203/rs.3.rs-282753/v1 ◽

2021 ◽

Author(s):

Osama Anwer Saeed ◽

Umar M. Sani ◽

Awis Q. Sazili ◽

Henny Akit ◽

Abdul R. Alimon ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Microbial Population ◽

Unsaturated Fatty Acids ◽

Palm Kernel ◽

Gas Production ◽

Palm Kernel Cake ◽

Significant Difference ◽

Fermentation Parameters

Abstract Corn supplementation can enhance the function of rumen and mitigate methane production. Thus, this study aimed to evaluate in vitro rumen digestibility, fermentation parameters and fatty acid biohydrogenation of palm kernel cake-based (PKC) diet substituted with different levels of corn. Corn was substitution into PKC basal diet at the levels; T1= (0% corn + 75.3% PKC), T2= (5% corn + 70.3% PKC) and T3= (10% corn + 65.3% PKC) of the diet. Rumen liquor was obtained from four fistulated Dorper sheep and incubated with 200 mg of each treatment for 24hrs and 72hrs. Net gas production, fermentation kinetics, in vitro organic matter digestibility (IVOMD), in vitro dry matter digestibility (IVDMD), volatile fatty acids (VFA), rumen microbial population and fatty acid biohydrogenation were determined. The results of the in vitro study showed that production of gas increased from 0 hr until 9 hrs with T2 having the highest gas production during this phase. After 48 hrs, the gas production began to decrease gradually with increase in incubation time. No significant differences were observed in the IVDMD, IVOMD, NH3-N, pH and VFA at 72 hrs. However, higher significant methane gas (CH4) production was observed in T3 when compared with T1 and T2. Microbial population did not differ significantly between treatment groups for total bacteria, F. succinogenes and R. flavefaciens. The rates of biohydrogenation were not affected by corn substitution although a significant difference was observed in that of C18:1n9. In conclusion, corn substitution maintained fermentation characteristics with increasing of unsaturated fatty acids.

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Effect of Fortification of Ground Peanut Seed as Fat Replacer on the Fatty Acid and Fiber Profile of Spent Broiler Breeder Hen Chicken Sausages

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i2330316 ◽

2020 ◽

pp. 174-184

Author(s):

Janagam Indumathi ◽

M. Shashikumar ◽

G. Vijaya Bhaskar Reddy ◽

A. Jagadeesh Babu ◽

M. Gnana Prakash

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Peanut Seed ◽

Fat Replacer ◽

Broiler Breeder ◽

Breeder Hens ◽

Physico Chemical ◽

Significant Difference ◽

Broiler Breeder Hens

Aim: The aims of this study were to develop and standardize the sausages prepared from meat of spent broiler breeder hens and also to improve the functionality by using ground peanut seed as partial animal fat substitute basing on physico-chemical, proximate and sensory properties of the product. Design of the Study: Conducted six numbers of trails to develop and standardize the functional chicken sausages fortified with ground peanut seed by utilizing cheaply available meat from spent broiler breeder hens. Place and Duration of Study: Work done at Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Chittoor District, Andhra Pradesh India. The duration of study was 2 years (From 2018 to 2019). Methodology: Ground peanut seed used at three different levels as fat replacer in order to study the influence of its addition on physico chemical, proximate, fatty acid composition and sensory evaluation of functional chicken sausages. Results: Results showed that functional chicken sausages fortified with ground peanut seed at 10% level were found to have significantly (P<0.05) higher pH, cooking yield, emulsion stability, hardness, crude protein, crude fiber, total ash, PUFA/SFA ratio, mono and poly unsaturated fatty acids and significantly lower moisture, crude fat, cholesterol and saturated fatty acids when compared to the control and rest of the peanut seed fortified sausages with no significant difference was observed in sensory scores. Conclusion: Replacing chicken fat with ground peanut seeds is possible to develop a healthy fatty acid profile and fiber-enriched chicken sausages.

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Studying the Physicochemical Properties and Isolation of Unsaturated Fatty Acids from Edible Oils by GC-MS and Argentated Silica Gel Chromatography

Iraqi Journal of Science ◽

10.24996/ijs.2021.62.2.1 ◽

2021 ◽

pp. 346-362

Author(s):

Salim Najmaldain Saber ◽

Hikmat Ali Mohamad ◽

Madzlan Aziz

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Linoleic Acid ◽

Methyl Ester ◽

Physicochemical Properties ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Acid Methyl Ester ◽

Acid Methyl

The core objective of this study was to investigate the physicochemical characteristics and fatty acid composition of the oils of sunflower, olive, virgin coconut and ginger oils, as well as the separation of their unsaturated fatty acids. The data indicated a significant variation in physicochemical properties (acid, saponification, ester, and iodine values) among oils. Transesterification process was carried out at a molar ratio of 1:7:0.1 of oil: methanol: KOH. Fatty acid methyl esters of oils were analyzed by infrared (IR) and gas chromatography–mass (GC-MS) spectrometry. Twelve fatty acids were identified, where the major fatty acid of olive oil was found to be oleic acid (89%), whereas those of sunflower and ginger oils were linoleic acid (80.9 %) and (79.3 %), respectively. Sunflower and olive oils were fractionated by 25% silver nitrate-impregnated silica gel column chromatography. By this method, linoleic acid methyl ester from sunflower and oleic acid methyl ester from olive oil were isolated with high purity percentages and yields. This study is significant for the development of food and pharmaceutical products.

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Profil Asam Lemak Gonad Lima Spesies Landak Laut (Echinoidea) Dari Pantai Selatan Kabupaten Gunung Kidul Daerah Istimewa Yogyakarta

Journal of Biota ◽

10.24002/biota.v19i1.449 ◽

2014 ◽

Vol 19 (1) ◽

Author(s):

Sri Endang Purnami ◽

Trijoko ◽

Raras Toeti Pratiwi

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Methyl Ester ◽

Fatty Acid Methyl Ester ◽

Sea Urchin ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Economic Value ◽

Acid Methyl Ester ◽

Acid Methyl

AbstractSea urchin (Echinoidea) is an avertebrate animal whose habitat can be found from the intertidal to shallow subtidal areas. Sea urchin has a very important role in reef ecology, especially in intertidal and subtidal areas. Sea urchin gonad also can be consumed and has high economic value. The aim of this study was to determine the profile of fatty acid Sea urchin gonad in South Coral in Gunung Kidul (Daerah Istimewa Yogokarta) Gonad samples were taken from two sampling locations, those were four species from Sepanjang beach and one species from Wediombo coast. Fat was separated from the gonad using the method of Blight and Dyer (1959) and fatty acid methyl ester were prepared by direct transesterification reaction according to Morisson and Smithâ€™s method (1964). Fatty acid methyl ester were separated and analysed by gas chromatography. The result showed that there are 10 types of fatty acid found in sea urchin gonad belonging to saturated and unsaturated fatty acid both MUFA (monounsaturated fatty acid) dan PUFA (polyunsaturated fatty acid). In all samples. The level of saturated fatty acids is higher than the unsaturated fatty acids, especially myristic (C14:0) and palmitic acid (C16:0).Keywords: Fatty acid, Sea Uechin, South Coral Gunung Kidul Daerah Istimewa YogyakartaAbstrakLandak laut (Echinodea) merupakan hewan avertebrata yang banyak dijumpai pada daerah pasang surut yang berbatu dan berpasir. Landak laut memiliki peranan yang sangat penting pada ekologi karang terutama di daerah pasang surut, selain itu gonadnya juga dapat dikonsumsi dan memiliki nilai ekonomi yang tinggi. Tujuan dari penelitian ini mengetahui keragaman spesies dan komposisi asam lemak gonad Landak laut yang ada di Pantai Selatan Kabupaten Gunung Kidul. Sample gonad diambil dari 2 lokasi sampling yaitu empat jenis dari Pantai Sepanjang dan satu jenis dari Pantai Wediombo. Lemak dipisahkan dari gonad menggunakan metode Blight and Dyer (1959) dan dimetilasi melalui metode Morison and Smith (1964). Kadar asam lemak gonad kemudian dianalisa dengan GC. Hasil analisa asam lemak sampel gonad ditemukan Asam lemak jenuh yang meliputi asam kaprilat (C8:0), asam miristat (C14:0), asam palmitat (C16:0), asam stearat (C18:0) dan asam arakhidat (C20:0). Asam lemak tidak jenuh antara lain asam oleat (C18:1n-9), asam palmitoleat (C16:1n-7), linoleat (C18:2n-8) dan asam eicosapentaenoat (C20: 5n-3). Hasil analisa menunjukkan bahwa kadar asam lemak jenuh lebih tinggi dibanding asam lemak tidak jenuh terutama asam miristat sebesar 27,20% dan palmitat 24,44% sedangkan asam lemak tak jenuh yang tinggi adalah asam Eicosapentaenoat sebesar 14,83%, keduanya ditemukan pada Colobocentrotus sp.2. Jenis Landak laut di Pantai Selatan Kabupaten Gunung Kidul sangat beragam sedangkan jenis asam lemak yang terkandung pada lima sampel gonadnya sama tetapi berbeda kadarnya.Kata kunci: Asam lemak, landak laut, karang Gunung Kidul Daerah Istimewa Yogyakarta

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The Role of Ionic Liquid Interaction in the Separation of Fatty Acid Methyl Esters—Polyunsaturated Geometric Isomers in GC–MS

Separations ◽

10.3390/separations8040038 ◽

2021 ◽

Vol 8 (4) ◽

pp. 38

Author(s):

Emerencia Mező ◽

Anita Bufa ◽

Csilla Páger ◽

Viktória Poór ◽

Tamás Marosvölgyi ◽

...

Keyword(s):

Fatty Acids ◽

Ionic Liquid ◽

Fatty Acid ◽

Methyl Ester ◽

Unsaturated Fatty Acids ◽

Limit Of Detection ◽

Practical Importance ◽

Acid Methyl Ester ◽

Geometric Isomers ◽

Acid Methyl

Knowledge of the type and level of saturated and unsaturated fatty acids in food and clinical matrices is of practical importance, but the wide variety of fatty acids makes analyses very complex. The discrimination of the geometric isomers of fatty acid needs proper and effective separation conditions. The efficiency of three different stationary phases was evaluated by GC–MS methods in the separation of fatty acids in their methyl ester forms. Significant differences were observed in the efficiencies of polysiloxane-based (non-polar HP-5MS and medium/high polarity DB-225MS) and ionic liquid-based (SLB-IL111) columns. Baseline separation of the geometric isomers of linoleic acid methyl ester was obtained by the extremely polar SLB-IL111 column, showing a preference over the other two columns. The optimization of the experimental conditions (response linearity, limit of detection, limit of quantification, system suitability, intraday and interday repeatability and accuracy) showed the separation power of the ionic liquid interaction in the analyses by using short (25–30 m long) columns. By deducting the general principles of the interaction, predictions can be made for the separation of other isomers. The results facilitate the precise identification of various types of fatty acids in real samples for nutritional information.

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Research of Parameters of a Compression Ignition Engine Using Various Fuel Mixtures of Hydrotreated Vegetable Oil (HVO) and Fatty Acid Esters (FAE)

Energies ◽

10.3390/en14113077 ◽

2021 ◽

Vol 14 (11) ◽

pp. 3077

Author(s):

Oleksandra Shepel ◽

Jonas Matijošius ◽

Alfredas Rimkus ◽

Kamil Duda ◽

Maciej Mikulski

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vegetable Oil ◽

Diesel Fuel ◽

Unsaturated Fatty Acids ◽

Raw Materials ◽

Acid Methyl Ester ◽

Fatty Acid Esters ◽

Compression Ignition Engine ◽

Fuel Mixtures

The present study is aimed at studying the energy and environmental performance at various engine loads (BMEP) with identical start of injection (SOI) for all fuel types. The combustion parameters for the fuel mixtures were analyzed using the AVL BOOST software (BURN subroutine). Five different blends were tested, consisting completely of renewable raw materials based on hydrotreated vegetable oil (HVO) and fatty acid methyl ester (FE100), and the properties of diesel fuel (D) were compared with respect to these blends. The mixtures were mixed in the following proportions: FE25 (FE25HVO75), FE50 (FE50HVO50), FE75 (FE75HVO25). In this study, diesel exhaust was found to produce higher NOx values compared to FE blends, with HVO being the lowest. Hydrocarbon and smoke emissions were also significantly lower for blends than for diesel. Possible explanations are the physical properties and fatty acid composition of fuel mixtures, affecting injection and further combustion. The results showed that blends containing more unsaturated fatty acids release more nitrogen oxides, thus having a lower thermal efficiency compared to HVO. No essential differences in CO emissions between D and HVO were observed. An increase in this indicator was observed at low loads for mixtures with ester. CO2 was reduced in emissions for HVO compared to the aforementioned blends and diesel. The results of the combustion analysis show that with a high content of unsaturated fatty acids, mixtures have a longer combustion time than diesel fuel.

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Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat

Czech Journal of Food Sciences ◽

10.17221/8339-cjfs ◽

2000 ◽

Vol 18 (No. 5) ◽

pp. 175-182 ◽

Cited By ~ 13

Author(s):

M. Vyletělová ◽

J. Ficnar ◽

O. Hanuš

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acids ◽

Pseudomonas Fluorescens ◽

Milk Fat ◽

Storage Temperature ◽

Raw Milk ◽

Lipolytic Enzymes ◽

Pasteurized Milk ◽

Milk Samples

Effects of thermostable lipolytic enzymes Pseudomonas fluorescens 66 ZB in pasteurized milk on concentration of free fatty acids (VMK) in milk were studied in selected milk samples. Identical bulk milk samples were analysed by the method specified in previous papers (Vyletělová et al. 1999a, b, 2000). Reference milk samples (without bacterial strains) and the experimental ones (containing Ps. fl. 150 th. CFU/ml and 2800 th. CFU/ml, resp.) were stored at 6.5°C and 14°C and analysed at regular time intervals (24 h) – Table 1. An extractive-titric method (Kadlec et al. 1996; Table 2 and Fig. 2) was used for monitoring of fatty acid (MK) liberation. Precise analyses of MK and VMK were made by the chromatographic method (Figs. 1, 3 and 4). Medium-chain fatty acids (C12–C16) are liberated first of all; short-chain acids (C6–C10) were found sporadically or in very small quantities (Table 2). Dissociation constant of the specific fatty acid liberated from milk fat affects principally relationships between pH and free fatty acid concentration. The predominating proportion of long-chain acids in liberated fatty acid formation is associated with lower reduction of pH as compared to the predomination of fatty acids with shorter chains associated with more substantial reduction of pH. In our study, a rapid decrease of pH was noted before 168 h (Table 24); this corresponds to low concentrations of short-chain free fatty acids. Vyletělová et al. (2000) found significant relations between pH and contents of VMK (measured by the extractive-titric method); in some samples, correlation coefficients amounted to r = –0.93*** (P £ 0.001). The extractive-titric method analysing VMK concentrations (mmol/kg milk fat) provides results characterized by a systematic rise (e.g., 32.0 mmol/kg instead of 13.0 mmol/kg in raw milk). According to Kratochvíl (1992) 20 mmol VMK/kg milk fat signalized the starting point characterizing flavour degradation of milk caused by activities of fatty acids C12–C14 above all; the transformed value (respecting specifics of the extractive-titric method) amounts to 49 mmol/kg. In case of higher storage temperature a significant break is found after 144 h; in case of lower temperature this break is after 192 h (Table 2). Limits determining potential lipolytic modifications of milk flavour (RLZCHV) as related to specific samples and temperatures at VMK levels amounting to 49 mmol/kg or 20 mmol/kg are outlined in Fig. 2. Milk samples No. 5 and No. 6 stored at higher temperature surpassed this risk limit at 56 h and 64 h, respectively (Table 2, Fig. 2). On the contrary, milk samples stored temperatures corresponding to the standard storage temperature (storage of raw milk, transport, storage of pasteurized milk) surpass the mentioned risk level after 90 h and 140.5 h. Obtained results document the predominant role of storage temperature in the whole complex (production and processing of milk as a raw material or an intermediate product); evident differences in contamination rates (105 an 106) can be characterized as secondary effects in this case (Table 2). As related to practical conditions, the mentioned facts imply immediate processing of raw milk and pasteurized milk. This postulate must be respected namely by dairy plants producing delicate milk products. Vyletělová et al. (2000) found a notable VMK increase/24 h (7–11 mmol/kg milk fat) under specific temperatures and microbial contamination.

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Fatty Acids in Tamarindus indica L. Seeds Oil and Antibacterial Activity Assay

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.811.40 ◽

2019 ◽

Vol 811 ◽

pp. 40-46 ◽

Cited By ~ 3

Author(s):

Sutrisno ◽

Rini Retnosari ◽

Siti Marfu'ah ◽

Fauziatul Fajaroh

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Methyl Ester ◽

Fatty Acid Methyl Ester ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Acid Methyl Ester ◽

Esterification Reaction ◽

Tamarindus Indica ◽

Acid Methyl

The research was conducted to investigate the oil and fatty acids contained in Tamarindus indica Linn (tamarind) seeds oil. Tamarind seeds oil was isolated by extraction and fractionation. The fatty acids content in oil were identified as fatty acid methyl ester. Fatty acid methyl ester was produced from trans-esterification reaction of tamarind seed oil with methanol and boron trifluoride catalyst (MeOH/BF3). Identification of fatty acid methyl ester was carried out by gas chromatograph mass spectrometry (GC-MS). The fatty acids in the Tamarindus indica seed oil are saturated and unsaturated fatty acids. The saturated fatty acids are octanoic (12.66%), decanoic (1.68%), dodecanoic (25.18%), tetradecanoic (5.17-7.83%), hexadecanoic (9.90-16.06%), octadecanoic (3.82-4.80%), eicosanoic (0.39-1.55%), docosanoic (1.00-2.01%), and tetracosanoic (1.92-4.54%) acids. The unsaturated fatty acids are 11-octadecenoic (19.93%), 11-eicosenoic (0.76-1.03%), 9,12-octadecadienoic (21.91-38.68%), and 9-octadecenoic (17.76%) acids. The physical and antibacterial properties of the seed oil are also reported.

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