Amount Of Palmitic Acid Research Articles

Phenolic profile, fatty acid and mineral composition with antioxidant, antibacterial, and enzyme inhibitor activities of different extracts from Erodium Cicutarium (L.) L’Hér. consumed as a vegetable in Kilis, Turkey

This study aimed to explore the antioxidant activities, phenolic profile, fatty acid and mineral composition of the different extracts of Erodium cicutarium (L.) L’Hér. consumed as a vegetable in Kilis, Turkey. While catechine hydrate was the most abundant phenolic compounds in methanol, ethanol and diethyl ether extracts, it was chlorogenic acid in the water extract. Looking at the fatty acid profile, the amount of palmitic acid, one of the saturated fatty acids, was found to be high (34.30%), followed by stearic acid (5.10%). Total monounsaturated fatty acids are the second highest fatty acids. Total polyunsaturated fatty acids were determined as the third rank fatty acids. While the amount of linoleic acid, one of the total polyunsaturated fatty acids, was determined as 17.62%, the ratio of linolenic acid was determined as 9.60%. While the most calcium, magnesium and potassium were found among the 9 different mineral substances determined, respectively; the lowest element was found to be nitrogen. Looking at the results, it was determined that the plant is a high source of calcium (1078.503 mg/kg). Inhibitory effects against Pseudomonas aeruginosa ATCC 9027 were observed, with a zone diameter of 5.5 mm and 11 mm in methanol extract and diethyl ether extract, respectively. Ethanol and water extracts of E. cicutarium (L.) L.‘Hér. may be preferred as an alternative natural agent due to their amylase and tyrosinase activities. The results suggested that the E. cicutarium (L.) L.‘Hér. extracts may be useful for food and medicinal applications.

Fatty acid profiling and oxidative stability of biscuits available in the market of the city of Ludhiana, India

India has occupied third position in biscuit manufacturing with an average production of 1.95 million tonnes. The major ingredients in biscuit manufacturing are refined wheat flour, sugar and fat. Fat to be used must be chosen carefully as it affects quality of final product in terms of fatty acid composition and oxidative stability. Therefore, the present work was planned to study fatty acid profile of highly consumed baked products of biscuit family such as biscuits and cookies available in market. The study was carried out to do fatty acid profiling of a range of highly consumed baked products of biscuit family as a primary objective and also, to determine oxidative stability of these products by analysing peroxide value and free fatty acid content. The most commonly consumed packaged and unpackaged bakery products were selected and were bought from the local market of Ludhiana city on the basis of a survey conducted on 200 subjects. The selected products were analysed for fatty acid composition and oxidative stability using standard methods. Fatty acid profiling of 22 bakery products of biscuit family was done. Palmitic acid was the most abundant among all fatty acids in packaged and unpackaged samples. Peroxide value of all the products even after storage period of three months was found below the permissible limits (< 10 meq/kg). Free fatty acids value of all the products also did not cross acceptable level of 0.5 percent. Out of total selected eight brands, six were national and two were international. Amount of palmitic acid was higher in the products belonging to local brands.

Determination of saturated fat, unsaturated fat, and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatography

AbstractIn the food processing sector, it is crucial to identify the composition and fat content of items that have undergone heat‐processing. The total fat content is the primary factor used to determine the fat content of instant noodle products. As a result, a technique must be developed to identify fat content by determination of fatty acid composition, particularly trans fatty acids. In this study, we used the reliable GC‐FID/MS technique to analyze the methyl ester derivatives of 37 different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmitic acid, whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amount of monounsaturated and polyunsaturated fats is quite low. Trans fat level was almost non‐existent in all samples. The amounts of palmitic acid and oleic acid in the samples ranged from 4.10% to 12.84% and 2.62% to 7.65%, respectively, as did linoleic acid and stearic acid. Monounsaturated and polyunsaturated fatty acid concentration ranged from 2.62% to 7.82% and 0.52 to 1.81%, respectively. The proportion of polyunsaturated fat to saturated fat was quite low. Therefore, it is essential to have procedures in place to keep an eye on the saturated fatty acid level, which has a negative impact on consumers' health. The findings of experimental research demonstrated that trans fatty acids were not present in instant noodle products. It revealed that the food processing sector has advanced favorably and catered to the demands of both the domestic and international markets.

CHITOSAN NANOBUBBLES DEVELOPMENT AND EVALUATION FOR THE DELIVERY OF SUNITINIB-AN ANTICANCER AGENT

Objective: In the current study, we introduced a novel method for creating Sunitinib nanobubbles by incorporating it into chitosan-shelled nanobubbles. Methods: The Design Expert® programme randomly assigned around 13 experiments, and multiple regression analysis was used to statistically examine the data. The effect of the amount of sunitinib, amount of chitosan, amount of Epikuron 200, amount of palmitic acid and stirring speed, on percent encapsulation efficiency and drug load while maintain minimum particle size of nanobubbles as considered through a definitive screening plan. By placing limitations on the response parameters, the optimum formulation was created using a numerical optimization approach. The three improved formulations (Batch1 through Batch3) were assessed. Results: The findings show that the nanobubbles particle size of 78.56-82.42 nm with an encapsulation efficiency of 68.48-69.56 % and loading capacity of 23.88-25.02%. The quantity of sunitinib released from nanobubbles was much larger (96.52 percent) than that from the sunitinib solution within 24 h, according to an in vitro release profile of the medication using ultrasonography. The hemolytic activity of the blank nanobubbles and sunitinib-loaded nanobubbles was measured to assess their safety up to a concentration of 10 mg/ml. With erythrocytes, drug-loaded nanobubbles had a good safety profile. FTIR, DSC studies indicated no chemical interactions, TEM images revealed nanobubbles size of 70-100 nm and stability studies shows no significant changes. Conclusion: For contrast-enhanced tumour imaging and subsequent therapeutic administration, nanobubbles were found to be superior.

Study on emission characteristics of tracer pollutants in cooking oil fumes

In this study, the following 5 kinds of tracer pollutants of cooking oil fumes were selected: palmitic acid, stearic acid, cholesterol, stigmasterol and β-sitosterol, and an effective method of their extraction, separation, enrichment and determination was established considering the conditions of the low-altitude exhaust and the condensation of cooking fumes. Five tracer pollutants were determined both in the PM2.5 and gas phases from college canteen exhaust and in waste oil condensed from fumes of different edible oils in households. It was found that the amount of palmitic acid was higher than that of stearic acid in the same sample; the emission characteristics of 5 substances in condensed grease samples from different oils varied considerably; compared with palmitic acid and stearic acid, 3 sterols (cholesterol, stigmasterol and β-sitosterol) are more characteristic as tracers of cooking oil fumes. The results provide technical and methodological references for the contribution and traceability analysis of catering source exhaust in air pollution source apportionment.

Prospects of using amaranth Amaranthus caudatus L. as an oil culture in southern Ukraine

Prospects of using amaranth Amaranthus caudatus L. as an oil culture in southern Ukraine

Fatty acid composition of underutilized corms, rhizomes and tubers

With escalating populace pressure and fast exhaustion of natural resources, it has become extremely vital to diversify the present time agriculture with the cultivation of some wild varieties of tubers, rhizomes and corms in order to meet various human nutrient needs. However, information regarding fatty acid composition is inadequate. The purpose of the present study was to examine the fatty acid composition of six samples of wild corms (Alocasia macrorrhiza, Amorphophallus paeoniifolius var. campanulata, A. sylvaticus, Colocasia esculenta, Xanthosoma sagittifolium, X. violaceum two species of rhizomes (Canna indica and Maranta arundinacea) and three species of tubers (Asparagus racemosus, Nymphaea pubescens and N. rubra) in order to assess the nutritional and biochemical significance. The total lipid was extracted from the corms, rhizomes and tubers using chloroform and methanol mixture in the ratio of 2:1 (w/v). Methyl esters were prepared from the lipids. Fatty acid analysis was performed by gas chromatography. Among the investigated species, corm of X. sagittifolium registered the highest amount of palmitic acid. Similarly, tubers of A. racemosus exhibited the highest amount of linoleic acid. The present investigation demonstrated that the corms, rhizomes and tubers act as a good source of fatty acid.

Effect of a Diet Rich in Interesterified, Non-Interesterified and Trans Fats on Biochemical Parameters and Oxidative Status of Balb-c Mice

The aim of this study was to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb-c mice. The animals were divided into four groups and fed for 75 days with a normolipidic (Control Group, CG) or hiperlipidic diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%); a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the sn-2 position of triacylglycerols; or a partially hydrogenated vegetable oil (PHFG), source of trans fatty acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented similar results in all evaluated parameters. The serum biochemical profile and hepatic oxidative stress markers in mice of the PHFG were similar to CG, except for total cholesterol (TC) which was significantly higher (p e PHFG. The mice feed with interesterified fat (IFG) showed serum TC (p fed with partially hydrogenated vegetable oil (PHFG). The hydrogenated fat source of trans fatty acid (20%) had less important metabolic effects than fats containing amounts of palmitic acid (interesterified or non-interesterified). Our results suggest that the replacement of hydrogenated fats by interesterified fats may not be such a simple solution to reduce or eliminate trans fatty acids in foods.

The Effect of Palmitic Acid Loadings on the Shape Memory Cycle of Shape Memory Natural Rubber

This article investigates the effect of palmitic acid loadings on the shape memory cycle testing of shape memory natural rubber (SMNR) fabricated via prevulcanisation method. By incorporating the palmitic acid, the strain-induce crystal (SIC) formation between the SMNR molecules possess the ability of demonstating the shape memory effect (SME) above the room tempeature. To analyse the SIC formation on prevulcanised SMNR, the shape memory cycling tests were investigated as a function of palmatic acid loadings under strain control mode. From the observation of TGA results, various palmitic acid contents of SMNR were fabricated under prevulcanisation method but the palmitic acid loading is different from the palmitic acid amount used in the mixing process. Furthermore, it was also found that shape fixity of the SMNR developed can be improved by increasing the palmitic acid loadings but the shape fixity results starts to decline with increasing number of shape memory cycle due to the bleeding of palmatic acid. It indicates that the palmitic acid content has signficant influence on the SIC formation. On the other hand,the specimens still remain the elastic property which reform back to orginal length upon recovery process even after repeatative shape memory test. It is believed that the material properties of SMNR still were dominated by the natural rubber network during the recovery process.

Effect of milk fat on LDL cholesterol and other cardiovascular risk markers in healthy humans: the INNOVALAIT project.

Milk has a specific saturated fatty acid profile and its calcium content may change the kinetics of fat absorption. The goal of this study was to compare the effect on LDL Cholesterol and other risk markers of four isolipidic diets differing by their fat food source, vegetable fat, spring milk fat, winter milk fat or winter milk fat supplemented with calcium, in healthy moderately hypercholesterolemic humans. This double-blind, randomized trial with four parallel arms included 172 healthy adults with plasma LDL cholesterol (LDL-C) from 130 to 220 mg/dL and triglycerides below 300 mg/dL. Individual meal plans ensured a stable energy intake. In the three diets containing milk fat, milk fat provided 38% of energy. Vegetable fat and spring milk fat diets provided the same amount of saturated fatty acids while the winter milk fat diets were slightly richer in saturated fatty acids. Vegetable fat diet and winter milk fat diets provided the same amount of palmitic acid (7.0% EI), while the spring milk fat diet was slightly poorer in this fatty acid (5.1% EI). Cardiovascular risk markers were analyzed after 8 weeks of dietary intervention. There was no significant difference in LDL-C and other markers, except total cholesterol (TC), apo C3 and CRP. TC was significantly higher with spring milk fat than with vegetable fat. In this trial, the chosen vegetable fat did not have a significant beneficial effect on LDL-C compared to dairy fat. However, sub-group analysis showed differences in TC, apo C3 and CRP. These results need confirmation and long-term studies aiming at cardiovascular endpoints are warranted.

Qualitative composition and quantitative determination of the fatty and organic acids of Rhododendron purdomii R. leaves using gas chromatography – mass spectrometry method

For today the range of herbal medicines constitute about 30-40 % and tend to increase. Herbal remedies usually have a soft complex effect on the human body with the least amount of side effects. In this regard, plants, including various groups of biologically active substances, deserve attention. Representatives of the Heath family (Ericaceae), a genus of rhododendron (Rhododendron L.) are such plants, which are widely cultivated and have an adequate resource base. Plants of this genus are used in folk medicine for the treatment of cardiovascular diseases, vegetative neuroses, rheumatism and epilepsy. The chemical composition and pharmacological activity of most species of the genus, wild growing and cultivated in Ukraine, has not been studied enough. Aim. To determine the qualitative composition and quantitative content of fatty and organic acids in rhododendron purdom leaves (Rhododendron purdomii R.) by gas chromatography – mass spectrometry method is the aim of our study. Results. According to the results of experimental studies by gas chromatography–mass spectrometry method in the leaves of Rhododendron purdomii R. 37 substances were determined. The presence of 17 fatty acids has been established. Among the saturated fatty acids the palmitic acid amount presented (1537.79 mg/kg), among the monounsaturated acids the oleic acid amount presented (716.23 mg/kg), among the polyunsaturated acids the linolenic acid amount presented (652.81 mg/kg), were found in significant. During the study we revealed the presence of 20 organic acids, among which the oxalic (5260.08 mg/kg), citric (2913.04 mg/kg) and malic (1401.48 mg/kg) dominate. Among the derivatives of hydroxybenzoic acid the gentisic acid (764.88 mg/kg) dominates. Among derivatives of hydroxybenzoic acid the ferulic acid (189.63 mg/kg) dominates. Conclusions. For the first time, the qualitative composition and quantitative content of fatty and organic acids in the leaves of Rhododendron purdomii R. were determined by gas chromatography – mass spectrometry method. It is established that fatty acids, namely palmitic, oleic and linolenic; from organic acids – oxalic, citric and malic; from hydroxybenzoic acid derivatives – gentisinic; from hydroxycinnamic acid derivatives – ferulic acid are found in significant amounts in the leaves. The results determine the prospects for further study of the leaves of Rhododendron purdomii R. and the development of raw material extract.

Laurine fatty acids, medium fatty acids and triglycerides, hyperlipidemia, resistance to insulin, prevention of atherosclerosis and ateromatosis.

Although the biochemistry of the positive effects of medium-chain fatty acids (FA) and triglycerides (TG) of the same name in vivo is not fully understood, food enriched with medium-chain LC and the same TG is effective in patients with type I diabetes, insulin resistance syndrome and in neurodegenerative pathology. Lauric C12 LC is half the FA in coconut oil. Residents of southeast Asia with constant use of coconut oil, have a low level of diseases of the cardiovascular system in the population. With a regulatory intake with food C12:0 laurin FA formed moderate ketosis and neuroprotective effect. Unlike long-chain LC, medium-chain TG cells are not deposited either in visceral fat cells, or in insulin-dependent adipocytes. Medium-chain fatty acids rapidly oxidize mitochondria; the formation of acetyl-CoA cells is used to form ketone bodies, activating thermogenesis in orange and brown adipocytes. Experiments with animals and observations in the clinic showed that taking medium-chain TG with food is more physiological than long-chain oils. This significantly increases the level of cholesterol in high-density lipoproteins. Food enriched with medium chain TG is optimal for increasing the ketone content in blood plasma, cerebrospinal fluid without limiting the carbohydrate content in food. The formation of excess ketone bodies by cells can be achieved by activating the metabolic transformations of medium-chain FAs, without fasting and preserving carbohydrates in food. Coconut oil has a positive effect on the cardiovascular system, preventing the formation of atherosclerosis and atheromatosis. Effective in the prevention of the pathology of the cardiovascular system is a decrease in food amounts of palmitic acid, an increase in oleic acid, polyene FA with a simultaneous increase in the proportion of medium-chain FA.

Comparison of effects of dietary‐specific fatty acids on growth and lipid metabolism in Nile tilapia

The dominant fatty acids (FAs) in oils are often used to explain different nutritional effects of dietary oils in fish. However, the amounts of dominant FAs among oils are different, and the nutritional roles of these important FAs in fish have not been precisely compared at similar levels in feeding trials. In the present study, different amounts of palmitic acid were added to safflower oil (SO), olive oil (OO) and fish oil (FO) to obtain comparable amounts (about 550 g/kg of total FAs) of 18:2n‐6, 18:1n‐9 and 20:5n‐3 + 22:6n‐3 and subsequently fed to Nile tilapia (11.1 ± 0.01 g) for 8 weeks. The results showed similar growth among groups but FO group obtained lower fat deposition, serum ALT and AST activities, compared to OO. Lipogenesis‐related gene expressions were higher in OO group than FO group in liver, muscle and adipose tissue, but there were only few differences in these genes between SO and FO groups. Lipid catabolism genes in FO group were higher than OO and SO groups in adipose tissue, but not in muscle, and the significantly higher expressions of CPT1b and PPARα were only observed in liver. Overall, dietary 18:2n‐6, 20:5n‐3 and 22:6n‐3 were beneficial to normal growth and lipid metabolism, whereas high amount of 18:1n‐9 induced lipid deposition and liver damage in Nile tilapia.

Transcriptomic analysis of Perilla frutescens seed to insight into the biosynthesis and metabolic of unsaturated fatty acids

BackgroundPerilla frutescens is well known for its high α-linolenic acid (ALA) accumulation in seeds and medicinal values as well as a source of edible and general-purpose oils. However, the regulatory mechanisms of the biosynthesis of fatty acid in its seeds remain poorly understood due to the lacking of sequenced genome. For better understanding the regulation of lipid metabolism and further increase its oil content or modify oil composition, time-course transcriptome and lipid composition analyses were performed.ResultsAnalysis of fatty acid content and composition showed that the α-linolenic acid and oleic acid accumulated rapidly from 5 DAF to 15 DAF and then kept relatively stable. However, the amount of palmitic acid and linoleic acid decreased quickly from 5 DAF to 15DAF. No significant variation of stearic acid content was observed from 5 DAF to 25DAF. Our transcriptome data analyses revealed that 110,176 unigenes were generated from six seed libraries at 5, 10, 20 DAF. Of these, 53 (31 up, 22 down) and 653 (259 up, 394 down) genes showed temporal and differentially expression during the seed development in 5 DAF vs 10 DAF, 20 vs 10 DAF, respectively. The differentially expressed genes were annotated and found to be involved in distinct functional categories and metabolic pathways. Deep mining of transcriptome data led to the identification of key genes involved in fatty acid and triacylglycerol biosynthesis and metabolism. Thirty seven members of transcription factor family AP2, B3 and NFYB putatively involved in oil synthesis and deposition were differentially expressed during seed development. The results of qRT-PCR for selected genes showed a strong positive correlation with the expression abundance measured in RNA-seq analysis.ConclusionsThe present study provides valuable genomic resources for characterizing Perilla seed gene expression at the transcriptional level and will extend our understanding of the complex molecular and cellular events of oil biosynthesis and accumulation in oilseed crops.

Changes of albumin secondary structure after palmitic acid binding. FT-IR spectroscopic study.

Albumin is an universal transport protein. Plasma pool of free fatty acids arising from triglyceride hydrolysis, critical in energy metabolism and etiology of metabolic disorders is transported by albumin. According to various studies albumin has from seven to nine binding sites with diverse affinity to long chain fatty acids. X-ray diffraction crystallography measurements have provided data only for pure human serum albumin or albumin with fully saturated binding sites. These results have shown that amount of -helices is higher after fatty acids binding. Molecular mechanics simulations suggest that binding of fatty acids in two high-affinity sites leads to major conformational changes in albumin structure. The aim of this research was to investigate albumin secondary structure upon gradually increasing fatty acids to protein mole ratio. Fourier transform infrared spectroscopy was applied to study changes of bovine serum albumin (as an analogue of human serum albumin) -helical structures after binding palmitic acid in a range of 0-20 palmitic acid: albumin molar ratios representing pure protein, partial, full saturation and excess binding sites capacity. Amount of -helices was increasing along with the amount of palmitic acid: bovine serum albumin molar ratio and reached maximum value around 2 mol/mol. Our studies confirmed molecular mechanics simulations and crystallographic studies. Palmitic acid binding in two high-affinity sites leads to major structural changes, filling another sites only slightly influenced bovine serum albumin secondary structure. The systematic study of fatty acids and albumin interactions, using an experimental model mimicking metabolic disorders, may results in new tools for personalized nanopharmacotherapy.

Detection of Lard in Cocoa Butter-Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics.

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.

Comparative analysis of lipid profile and in vitro cytotoxic activity of fermented and unfermented soybean extracted by supercritical CO2 extraction

Comparative analysis of fermented and unfermented soybean lipid were performed by supercritical CO2 extraction (SC-CO2), GC, RP-HPLC-ELSD/APCI-MS techniques, which caused to tentatively identify 31 lipids, determine fatty acid composition and lipid classes contents. Major observations were that there were significant variations of fatty acid composition involved in the amounts of palmitic acid and oleic acid increased (p<0.001), and α-linolenic acid decreased (p<0.01), and significant changes in the contents of lipid classes relating to fatty acids, diacylglycerols and triacylglycerols (p<0.001) during fermentation. Notably, observably difference in cytotoxic activity of fermented and unfermented soybean lipid against cancer cells were first evaluated, and as a result, fatty acids fraction obtained during fermentation contributed to the efficacy by significantly inducing cell apoptosis (p<0.01). These results indicate that increased lipid classes caused by fermentation are important bioactive sources, worthy of further investigation.

Waste Solid Byproducts of Microalgae Oil Made into Green Energy

Microalgae have rich oil production under full photosynthesis, which reaches over 50 mass%. In addition, microalgae oil contains the prolific cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) that is usually refined for making health food or food additives. This study investigated Aurantiochytrium sp., which is a kind of microalgae, the oil of which is also refined for use in health food or food additives. The solid byproducts of Aurantiochytrium sp. oil are more than 20 mass%, discarded as rubbish. Fortunately, the solid byproducts have been found to contain a large amount of palmitic acid that exceeds more than 67 mass%, but it is difficult to transesterify from the solid byproducts of Aurantiochytrium sp. oil, such as the waste cooking oil or waste engine oil, which contain many impurities. Therefore, the sequences of saponification, reduction reaction, and acid-catalyzed reactions were conducted for the full process of transesterification in this study. Overall, we have successfully obtained more than 92 mass% transesterification rate from the solid byproducts of Aurantiochytrium sp. oil. The solid byproducts are waste turned into gold.

Solid byproducts of Aurantiochytrium sp. oil made into the biodiesel

Microalgae have rich oil production under full photosynthesis, which reaches over 50 mass%. In addition, microalgae oil contains the prolific cis-4,7,10,13,16,19-docosahexaenoic acid that is usually refined for making health food or food additives. This study investigated Aurantiochytrium sp., which is a kind of microalgae, the oil of which is also refined for use in health food or food additives. The solid byproducts of Aurantiochytrium sp. oil are more than 20 mass%, discarded as rubbish. Fortunately, the solid byproducts have been found to contain a large amount of palmitic acid that exceeds more than 67 mass%, but it is difficult to transesterify from the solid byproducts of Aurantiochytrium sp. oil, such as the waste cooking oil or waste engine oil, which contain many impurities. Thus, the impurities, the free fatty acids, and the microalgae cell wall of solid byproducts interfere with transesterification. Sequences of saponification, reduction reaction, and acid-catalyzed reactions were conducted for the full process of transesterification in this study. Gas chromatography analysis, differential scanning calorimetry thermal analysis, and Fourier transform infrared spectroscopy repeatedly corroborated the results of the transesterification, which proved that the solid byproducts of Aurantiochytrium sp. oil form a high-yield and high-quality biodiesel. Overall, we have successfully obtained more than 92 mass% transesterification rates from the solid byproducts of Aurantiochytrium sp. oil. The solid byproducts are waste turned into gold.

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

AbstractDetailed changes in composition of fatty acids, as well as alterations in the content of triacylglycerols and tocopherols during the maturation of Kataloński hazelnuts grown in Jankowice, Poland were studied. Samples with different maturity levels were collected at weekly intervals between August and September 2013. Nineteen different fatty acids were identified. The amount of oleic acid (n9) was the greatest in all samples, the amount of linoleic acid (n6) acid was second greatest, while the amount of palmitic acid was third greatest in all samples, except during the very first stage of maturation. A decreasing trend in the amount of polyunsaturated fatty acids (PUFA) was observed from early developed to completely maturated hazelnuts (from 30.09 to 10.28 g 100 g−1 of oil). On the other hand, the amount of monounsaturated fatty acids (MUFA) in hazelnuts increased from early to harvest stage (from 22.03 to 79.17 g 100 g−1 of oil). Linoleic acid and oleic acid were the most abundant fatty acids located in sn‐2 position of triacylglycerols. Different distributions of both acids were reported during maturation. Oleic acid reported a constant distribution in an internal position, whereas linoleic acid content in sn‐2 position increased during maturation. Finally, the tocopherol content increased from early to harvest stage and the amount of α‐tocopherol was observed to be the highest among tocols.Practical applications: The composition of hazelnuts changes during maturation. Harvest timing has a strong effect on both oil yield and quality factors, such as fatty acid composition and tocopherol content. The distinguishing features mentioned have a significant impact on the hazelnut's final oxidative stability, which is an important parameter from the grower's and distributor's practical perspective. The results obtained may be applied to the specific set up of harvesting time, when the nuts contain the highest amount of desired fatty acid. At the beginning of the maturation period, hazelnut kernels are an abundant source of both MUFA and PUFA (especially essential ones) and can be perceived as beneficial additive compounds to be applied in pharmaceutical and cosmetic products.The composition of the hazelnuts' lipid fraction changes during maturation. This includes the tocopherol content, fatty acid composition and fatty acid distribution in TAG molecules. Upon the ripening of hazelnuts, the content of monounsaturated fatty acids was increased, the content of saturated fatty acids was constant and polyunsaturated fatty acids decreased significantly (p &lt; 0.05). The α‐tocopherol concentration increased during the kernel growing season, while the content of γ‐ and β‐homologues decreased significantly (p &lt; 0.05). Additionally, highly significant positive correlations were found between the amount of α‐tocopherol and oleic acid and between the amount of γ‐tocopherol and linoleic acid.