scholarly journals Enzymatic technology for Sea buckthorn oil extraction and its biochemical analysis

2014 ◽  
Vol 15 ◽  
pp. 62-65
Author(s):  
D Munkhbayar ◽  
J Ariuntungalag ◽  
G Delgersuuri ◽  
D Badamkhand
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Central Zone ◽  
Extraction Process ◽  
Oil Extraction ◽  
Sea Buckthorn ◽  
High Yield ◽  
Enzymatic Extraction ◽  
Total Fatty Acids ◽  
Sea Buckthorn Oil

A research was conducted  mix five Sea buckthorn berries harvested Mongolian Central Zone, and an integrated processing composed of an enzymatic unit operation and pulp oil and raw juice have been produced by centrifugal technology. For the extraction of Sea buckthorn oil, pectinase were used simultaneously hydrolyze Sea buckthorn berry pulp. In this study, the following commercial enzymes were evaluated in the enzymatic extraction of oil and raw juice from Sea buckthorn berry: Pectinase. Pectinase dose of 0.5 %, extraction time 120 minutes, hydrolysis temperature 55°C were found optimum, and maximum oilyieldof 5.0 - 5.1 % was achieved under these conditions, and the recovery of the optimized extraction process was calculated to 95.7 – 98.0 % based on 5.2 %theoreticaloil content of sea buckthorn fruit. In addition, physical and biochemical compositions of Sea buckthorn pulp oil was analyzed modern methods as HPLC, Spectrophotometer, Gravimeter, Pycnometer and Refractometers. Fatty acids by HPLC were identified in Pulp oil, mainly including 42,5% palmitoleic acid, 11.2 % linoleic acid, 1.2 % linolenic acid, 12.3% oleic acid, and unsaturated fatty acids occupied 70.9% of the total fatty acids. In conclusion, the enzymatic extraction process has thebenefitsof mild conditions, safe, fast for oil extraction, high yield, and pure juice after oil extraction.DOI: http://doi.dx.org/10.5564/mjc.v15i0.325 Mongolian Journal of Chemistry 15 (41), 2014, p62-65

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 Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina

2020 ◽  
Vol 10 (19) ◽  
pp. 6736
Author(s):  
Randa Darwish ◽  
Mohamed A. Gedi ◽  
Patchaniya Akepach ◽  
Hirut Assaye ◽  
Abdelrahman S. Zaky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chlamydomonas Reinhardtii ◽  
Unsaturated Fatty Acids ◽  
Model Organism ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Food Supplement ◽  
Alpha Linolenic Acid ◽  
Total Carotenoids ◽  
Total Fatty Acids

Chlamydomonas reinhardtii is a green microalgae used as a model organism associated with biotechnological applications, yet its nutritional value has not been assessed. This study investigates the nutritional capacity of C. reinhardtii as an additional value for this species beyond its known potential in biofuels and bio-products production. The composition of key nutrients in C. reinhardtii was compared with Chlorella and Spirulina, the species widely regarded as a superfood. The results revealed that the protein content of C. reinhardtii (46.9%) was comparable with that of Chlorella (45.3) and Spirulina (50.4%) on a dry weight basis. C. reinhardtii contained all the essential amino acids with good scores based on FAO/WHO values (0.9–1.9) as in Chlorella and Spirulina. Unsaturated fatty acids predominated the total fatty acids profile of C. reinhardtii were ~74 of which ~48% are n-3 fatty acids. Alpha-linolenic acid (ALA) content in C. reinhardtii (42.4%) was significantly higher than that of Chlorella (23.4) and Spirulina (0.12%). For minerals, Spirulina was rich in iron (3.73 mg/g DW) followed by Chlorella (1.34 mg/g DW) and C. reinhardtii (0.96 mg/g DW). C. reinhardtii, unlike the other two species, consisted of selenium (10 µg/g DW), and had a remarkably lower heavy metal load. Moreover, C. reinhardtii contained relatively high concentrations of chlorophyll (a + b) and total carotenoids (28.6 mg/g DW and 6.9 mg/g DW, respectively) compared with Chlorella (12.0 mg/g DW and 1.8 mg/g DW, respectively) and Spirulina (8.6 mg/g DW and 0.8 mg/g DW, respectively). This study confirms that, based on its nutrient credentials, C. reinhardtii has great potential as a new superfood or ingredient for a food supplement.

scholarly journals Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 631
Author(s):  
Massimo Mozzon ◽  
Roberta Foligni ◽  
Cinzia Mannozzi
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Elaeis Guineensis ◽  
Current Knowledge ◽  
Fats And Oils ◽  
Crude Oils ◽  
Human Consumption ◽  
Food Ingredient ◽  
Elaeis Oleifera ◽  
Total Fatty Acids

The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.

scholarly journals The use of tris (tetraphenylimidodiphosphinate) of praseodymium chemical shift reagent in proton NMR for the evaluation of the argan oil fatty acids autoxidation and the analysis of the argan pulp fatty acids

2019 ◽  
Vol 8 (2) ◽  
pp. 115-131
Author(s):  
Souad Hamdouch ◽  
Latifa Barkaoui ◽  
Merriem Tarbaoui ◽  
Amine Ouaket
Keyword(s):  
Fatty Acids ◽  
Chemical Shift ◽  
Unsaturated Fatty Acids ◽  
Proton Nmr ◽  
Oil Extraction ◽  
Shift Reagent ◽  
Complex Molecules ◽  
Nmr Method ◽  
Molecular Investigation ◽  
The One

Proton NMR is a method of molecular investigation that has its limitations when applied to complex molecules or molecules with many nearly equivalent sites. Previous studies have resorted to the use of paramagnetic chemical shift reagents, having as formula tris (tetraphenylimidodiphosphinate) of lanthanides ln((tpip.)3. The use of reagent Pr(tpip)3 in proton RMN has allowed us to evaluate the autoxidation of fatty acids mixture (stored 6 and 12 months after oil extraction) by the dosage of saturated and unsaturated acids on the one hand, and that of oleic and linoleic acids on the other. We note between 6 and 12 months of storage at 4°C a decrease in the percentage of unsaturated acids (76% to 63%) and an increase in the percentage of saturated acids (24% to 36%). The results show that the oleic acid maintained the same percentage (35%) as it is not easily oxidized whereas, for the linoleic acid, we observe a decrease in percentage from 22.5% to 18.5% (slow autoxidation at 4°C). We also used this NMR method for the analysis of the argan pulp fatty part. The GC analysis shows that it contains very few unsaturated fatty acids and that the main fatty acids are myristic (C14:0) and palmitic (C16:0) acids. The proton NMR with Pr(tpip)3 allowed us to confirm these results. This method that does not require derivation has proven to be interesting, simple and efficient.

OPTIMUM RATIO OF SATURATED TO MONO-UNSATURATED FATTY ACIDS IN RAT DIETS

1955 ◽  
Vol 33 (1) ◽  
pp. 1047-1054 ◽  
Author(s):  
C. Y. Hopkins ◽  
T. K. Murray ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Female Rats ◽  
Male Rats ◽  
Chow Diet ◽  
Acid Ratio ◽  
Weanling Rats ◽  
Total Fatty Acids ◽  
Normal Rat

Fat mixtures were prepared in which the content of linoleic acid was held constant at approximately 10% of the total fatty acids, but the ratio of saturated to mono-unsaturated acids was varied from 3.5: 1 to 1: 8. These mixtures were added to a low-fat fox chow diet at the rate of 20 parts fat to 80 parts fox chow and the resulting mixtures were fed to weanling rats in one experiment and to semiadult rats in another. The feeding period was nine weeks. In both experiments the male rats showed significant differences in final weight between the diets. Best weight gains were made on the fat mixture in which the fatty acid ratio was close to that of normal rat depot fat, viz. one part of saturated acid to two parts of mono-unsaturated acid. Female rats did not show significant differences in weight gain on the various fat mixtures. Excretion of lipid in the feces showed a tendency to increase with increasing ratios of unsaturated to saturated fatty acids in the diet.

scholarly journals Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 30 ◽  
Author(s):  
Li-Ping Peng ◽  
Si-Qi Men ◽  
Zheng-An Liu ◽  
Ning-Ning Tong ◽  
Muhammad Imran ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Seed Coat ◽  
Large Scale ◽  
Unsaturated Fatty Acids ◽  
Seed Quality ◽  
Alpha Linolenic Acid ◽  
Total Fatty Acids ◽  
Oil Plant ◽  
Production Areas

Paeonia ostii is an important woody oil plant cultivated in China on a large scale. Its seed oil is enriched with unsaturated fatty acids and a high content of alpha-linolenic acid (ALA), which are beneficial to human health. The aim of this research is to determine the qualitative traits characteristic of P. ostii seed from various production areas in China. In this study, seed quality traits were evaluated on the basis of proximate composition, content of fatty acids, tocopherol, secondary metabolites, and the antioxidant activity of seed coat (PSC) and kernel (PSK). A high content of total fatty acids (298.89–399.34 mg g−1), crude protein (16.91%–22.73%), and total tocopherols (167.83–276.70 μg g−1) were obtained from PSK. Significant differences were found in the content of palmitic acids (11.31–14.27 mg g−1), stearic acids (2.42–4.24 mg g−1), oleic acids (111.25–157.63 mg g−1), linoleic acids (54.39–83.59 mg g−1), and ALA (99.85–144.71 mg g−1) in the 11 main production areas. Eight and seventeen compounds were detected in PSC and PSK, respectively. A significantly higher content of total phenols was observed in PSC (139.49 mg g−1) compared with PSK (3.04 mg g−1), which was positively related to antioxidant activity. This study indicates that seeds of P. ostii would be a good source of valuable oil and provides a basis for seed quality evaluation for the production of edible oil and potential ALA supplements from the promising woody oil plant.

Lipid and Fatty Acid Composition of Synchronized Synechococcus leopoliensis

1989 ◽  
Vol 44 (3-4) ◽  
pp. 202-206 ◽  
Author(s):  
Günter Döhler ◽  
Günter Datz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chlorophyll A ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Distribution ◽  
Light Period ◽  
Lag Phase ◽  
Synechococcus Leopoliensis ◽  
Dark Regime ◽  
Total Fatty Acids

Abstract The cyanobacterium Synechococcus leopoliensis (Anacystis nidulans, strain L 1402-1) grown at 39 °C and 2 vol. % CO : could be synchronized by a light/dark regime of 3:5 h (white light intensity 1.5 × 104 erg cm-2 sec-1). Content of pigments (chlorophyll a. phycocyanin and carotenoids), R N A and proteins increased linearly up to 100% at the end of the light period while DNA synthesis was lower. Chlorophyll a synthesis was correlated to the photosystem I activity of the isolated thylakoids and to the formation of MGD G . Galacto lipids were synthesized in the light period, only. A lag phase of 2h was observed in the biosynthesis of SQDG and PG. No significant differences were found between the cell and thylakoid fractions. Palmitic (C16:0), hexadecenoic (C16:1) and octadecenoic (C18:1) acid as major com ponents accounted for more than 90% of total fatty acids in MGD G , DGDG and SQDG . PG contains a small amount of stearic (C18:0) and heptadecenoic (C17:1) acid. No significant variations in the fatty acid distribution of all lipids could be detected in the cell fraction during the division cycle. Changes in the ratio of saturated to unsaturated fatty acids were found in isolated thylakoids. only. In experiments with [14C]bicarbonate main radioactivity was measured in galacto lipids while using [14C]acetate SQDG and PG were markedly [14C]labelled. Results were discussed with reference to the findings of eucaryotic algae and the formation of photosynthetic membranes.

scholarly journals The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
El-Sayed Ali Abdel-Rahman ◽  
Fawzy A El-Fishawy ◽  
Mohamed A El-Geddawy ◽  
Tomas Kurz ◽  
Mohamed N El-Rify
Keyword(s):  
Fatty Acids ◽  
Lipid Composition ◽  
Mung Bean ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Lipid Fractions ◽  
Total Fatty Acids ◽  
Tlc Analysis

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21.30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30.37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids).

scholarly journals Identification and characterization of thermophilicSynechococcusspp. isolates from Asian geothermal springs

2007 ◽  
Vol 53 (4) ◽  
pp. 480-487 ◽  
Author(s):  
Hongmei Jing ◽  
Hongbin Liu ◽  
Stephen B. Pointing
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Rrna Gene ◽  
Natural Habitats ◽  
Geothermal Springs ◽  
Prolonged Culture ◽  
Total Fatty Acids ◽  
Identification And Characterization ◽  
Fatty Acid Compositions

Two thermophilic cyanobacterial strains, Ts and Bs, collected from Asian geothermal springs were identified morphologically and phylogenetically as Synechococcus in the order Chroococcales and were isolated into axenic cultures. In addition to the high similarities between their full 16S rRNA gene sequences, both strains also shared similar pigment profiles and fatty acid compositions but with varied ratios. Strain Ts had elevated levels of photoprotective pigments such as carotenoid and scytonemin even after prolonged culture under identical laboratory conditions, whereas strain Bs produced more chlorophyll a per unit cell volume, perhaps resulting from UV adaptation in the natural habitats. In addition, strain Ts had more content than strain Bs in terms of the total fatty acids and the proportion of unsaturated fatty acids. Neither isolate was able to fix nitrogen, and they had zero susceptibility to ampicillin and streptomycin.

Sign in / Sign up

Export Citation Format

Share Document