Physical and chemical characteristics and fatty acids composition of seeds oil isolated from Camelina sativa (L) cultivated in Mongolia

Camelina sativa L is a cruciferous oilseed plant. This plant is cultivated as an oilseed crop mainly in Europe and in North America and over the past years the cultivation has arranged in our country. The analyzed oil is obtained from the seeds of Camelina sativa L, growing in Bornuur, Tuv province. The goal of this study was to determine the physical and chemical characteristics and fatty acids composition of Camelina sativa L seed oil cultivated in Mongolia. According to our analysis total lipid was determined 38.52 %, moisture 4.80 % and total mineral elements 4.02 %, respectively. Mineral elements in Camelina sativa L seeds contain calcium (0.56 %), phosphorous (1.22 %), potassium (1.39 %), magnesium (0.53 %) in dominated amounts; iron, zinc, manganese and copper in trace amounts. Eight nonessential amino acids in seeds of this plant with total amount of 75.9 % were identified; phenylalanine was detected in highest amount among the all identified amino acids, while lysine, tryptophan and arginine are followed. The following characteristics in Camelina sativa seeds oil were determined. The refractive index was 1.4774 at 20°C, the peroxide value of fresh oil was 0.03 meq H2O2 /kg, saponification value 185.8 mg KOH/g, iodine value 143.33 g J2 and acidic value 6.27 mg KOH /g. Carotenoid was determined as 16.77 mg %, by spectrometry in Camelina sativa seeds oil. The analysis of fatty acids composition showed that there are 12.5 % saturated and 87.5 % unsaturated fatty acids. In particular, oleic acid (C18:1) 14.0 %, linoleic acid (C18:2) 9.0 %, α-linolenic acid (C18:3) 10.5 % and gondoic acid (C20:1) 32.8 %, were composed the major part of unsaturated fatty acids. DOI: http://dx.doi.org/10.5564/mjc.v14i0.205 Mongolian Journal of Chemistry 14 (40), 2013, p80-83

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EFFECTS OF LEVEL OF COPPER SUPPLEMENT AND REMOVAL OF SUPPLEMENTAL COPPER FROM THE DIET ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF PORCINE DEPOT FAT

Canadian Journal of Animal Science ◽

10.4141/cjas73-021 ◽

1973 ◽

Vol 53 (1) ◽

pp. 139-145 ◽

Cited By ~ 21

Author(s):

M. A. AMER ◽

J. I. ELLIOT

Keyword(s):

Fatty Acids ◽

Melting Point ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Weight Percent ◽

Phospholipid Content ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Copper Supplementation ◽

Physical And Chemical

One hundred crossbred pigs were used in two experiments to study the effects of period and level of copper supplementation of swine diets on the physical and chemical characteristics of porcine depot fat. In the first experiment the presence of 250 ppm supplemental copper in the diet significantly (P < 0.01) increased the phospholipid content, decreased the melting point, increased the weight percent of unsaturated fatty acids, and decreased the weight percent of saturated fatty acids present in the backfat of pigs at 23, 46, 69, or 92 kg. Removal of supplemental copper from the diet at 23, 46, or 69 kg resulted in a backfat at 92 kg whose physical and chemical characteristics were similar to those observed in the control animals. In the second experiment all levels of supplemental copper tested significantly (P < 0.01) decreased the melting point, increased the weight percent of unsaturated fatty acids, and decreased the weight percent of saturated fatty acids in the depot fat at market weight. These changes were consistent and unrelated to level of supplemental copper in the diet: 125, 150, 175, 200, 225, or 250 ppm. The data are discussed in relation to changes in the proportions of individual fatty acids.

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Physical and chemical characteristics, major fatty acids, antimicrobial activity and toxicity analysis of red shrimp (Metapenaeus brevicornis) brain lipid

Food Chemistry ◽

10.1016/j.foodchem.2006.05.044 ◽

2007 ◽

Vol 102 (3) ◽

pp. 649-655 ◽

Cited By ~ 2

Author(s):

M SHIPAR

Keyword(s):

Fatty Acids ◽

Antimicrobial Activity ◽

Chemical Characteristics ◽

Brain Lipid ◽

Physical And Chemical Characteristics ◽

Toxicity Analysis ◽

Physical And Chemical

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Fatty Acids: Physical and Chemical Characteristics

Handbook of Biochemistry and Molecular Biology ◽

10.1201/9780429487293-29 ◽

2019 ◽

pp. 484-491

Keyword(s):

Fatty Acids ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

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Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.46786 ◽

2021 ◽

Vol 17 (2) ◽

pp. 51

Author(s):

Swastika Dewi ◽

Supriyadi Supriyadi ◽

Umar Santoso

Keyword(s):

Fatty Acids ◽

Tensile Strength ◽

Fatty Acid ◽

Food Packaging ◽

Tectona Grandis ◽

Fat Content ◽

Packaging Material ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis including leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001 mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified.

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The Amino Acids and Proteins

PEDIATRICS ◽

10.1542/peds.10.1.112 ◽

1952 ◽

Vol 10 (1) ◽

pp. 112-112

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Wide Range ◽

Physical And Chemical

This excellent and useful book is a worth while successor to the previous book on proteins and amino acids, edited by Carl A. Schmidt. It contains a wide range of information on chemical composition, physical and chemical characteristics of the amino acids and proteins. In addition there is considerable material on the preparation and/or isolation of these substances. There is a good chapter on the criteria of purity of protein which is useful to those interested in any investigative phase of biology.

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