High Content Of Saturated Fatty Acids Research Articles

Pemanfaatan Limbah Padat Kelapa Sawit untuk Pemurnian Minyak Goreng Bekas

The solid wastes of palm oil are palm shell and boiler ash which can be used as adsorbents. Adsorbent is a solid substance that an adsorption process which is used for the refining process of used cooking oil. Used cooking oil is oil derived from leftover cooking oil which has a higher saturated fatty acid content than new vegetable oil. This study aims to determine the process of making adsorbents, the process of refining used cooking oil, and the effect of adsorbent variations on the purification of used cooking oil. This research was carried out with the adsorption process, adding 15% of the adsorbent variation. The process of making the adsorbent was carried out by dehydration, carbonization at 6000C, and activation with 3% HCl for 24 hours. The results of the optimum adsorbent variation were 100% palm shell adsorbent with the results of analysis on used cooking oil after adsorption, namely: 0.05% water content, 0.58% ALB content, and 1.7 mgO2/100g peroxide number.

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

SummaryThe present study analysed the effects of using freeze‐dried apple pomace, i.e. apple peel and pulp, as a component of meat products. The freeze‐dried apple pomace showed a dose‐dependent effect on the pH value of meat products; the pH was lower in products with freeze‐dried apple pomace. The addition of freeze‐dried apple pomace increased the brightness parameter (L*) of baked meat products and decreased the proportion of redness (a*). The plant addition also decreased redness during the refrigerated storage of baked meat products. The use of 0.5% of freeze‐dried apple peel or 1% of freeze‐dried apple flesh was most effective in inhibiting lipid oxidative changes in baked meat products, wherein the TBARS index was reduced by 47.5% and 39.04%, respectively, on the 15th day of refrigerated storage. The addition of freeze‐dried apple pomace also affected the fatty acid profile of the meat products. A higher saturated fatty acid content was recorded in products containing apple pomace (M05 < S05 < S1). The monounsaturated fatty acid level was higher in the variants containing freeze‐dried flesh. Considering the microbiological profile of meat products, the increase in the bacterial content and an increase in the coliform content in variants with apple peel and flesh were observed.

The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin

Based on the fact that rhamnogalacturonan I (RG-I) type pectin gels have good digestive resistance to the stomach and small intestine, which is only degraded to the colon, as well as the good anti-colon cancer effect of nobiletin. In this study, emulsion gel of five different oil phase types (soybean oil, peanut oil, corn oil, sunflower oil and medium chain triglyceride (MCT)) were prepared using RG-I type citrus physiological premature fruit drop pectin (CPDP) as a substrate for in vitro simulated digestion experiments to investigate the delivery effect on nobiletin. The results showed that the bioaccessibility of nobiletin in soybean oil emulsion gel was lower in the small intestine phase relative to emulsion gel prepared with other oils, which was related to the higher saturated fatty acid content of soybean oil and the higher gel strength of soybean oil emulsion gel. Relative to the emulsion, the emulsion gel showed higher retention and lower bioaccessibility of nobiletin in the small intestine phase. Moreover, the centrifugal stability and thermal stability of nobiletin in the emulsion gel were higher than that of the emulsion, and the emulsion gel was stable in the pH range of 2–7 without delamination. In conclusion, the emulsion gel system prepared with RG-I type CPDP may be well suited for the colon targeted delivery of nobiletin, especially when soybean oil is the oil phase, which provides consideration for colon cancer resistance.

Effect of different inclusion levels of defatted Hermetia illucens larvae meal on fillet quality of gilthead sea bream (Sparus aurata)

Abstract In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulation due to its valuable nutritional profile. This research aimed to compare the effects of different dietary inclusion levels (5, 10, and 15%) of Hermetia illucens (HI) larvae meal on Sparus aurata (initial weight: 98.6 ± 0.6 g) sensorial, technological, and nutritional fillets quality. Fish were fed experimental diets over 113 days. Results showed that the inclusion of defatted HI larvae meal did not induce off-flavours in gilthead sea bream fillets. No significant differences were found in appearance, mouthfeels, and texture, while a difference emerged in the trait ‘cooked chicken breast’ for odour and flavour characteristics. Moreover, fillets’ quality traits and proximate composition analyses performed did not show significant differences between the treatments. The fillets’ fatty acid content showed that higher inclusion of HI meal leads to higher saturated fatty acids content, while no significant difference in polyunsaturated fatty acids was observed among treatments. Results have a positive implication as dietary HI did not negatively affect the fatty acids composition or quality of sea bream fillets.

The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel.

Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% w/w on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry.

Black Seed Oil Improves Beef Fat-induced Blood-biochemical Abnormalities in Swiss Albino Mice

Background: The high saturated fatty acid content of beef has been linked to obesity and cardiovascular diseases. The study investigated the impact of black seed oil (BSO) on beef fat-altered hemato-biochemical and pathophysiological alterations in albino mice. Methods: Twenty four Swiss Albino mice (Mus musculus) of 25-28 days old were equally divided into three groups (n=8) namely A, B and C. Mice of group A was designated as the untreated control group. Groups B and C were fed pellets containing 10% beef fat and 10% BSO, respectively for 9 weeks. Result: The results revealed that beef fat-fed mice gained weight and BSO normalized the weight gain. The hematological values of beef fat supplemented mice improved after being supplemented with 10% BSO. LDL-c, Triglycerides and total cholesterol levels were all significantly lower in mice fed BSO plus beef fat. HDL-c levels were significantly higher in BSO plus beef fat-fed mice. Spleens in BSO plus beef fat-fed mice were slightly enlarged without gross abnormalities. 10% beef fat caused minor changes in the histostructures of the kidney, heart and liver. There were significant changes in cardiac muscle and massive fatty changes in kidney tissue. This study concluded that BSO has beneficial effects on the body and can prevent beef fat-induced abnormalities.

High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C.

Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices - both continuous and discontinuous thermo-oxidation - at 180 °C is vital to our understanding of these processes, and to the development of scientific solutions for their effective suppression. Modifications in the chemical compositions of the thermo-oxidised oils were analysed using a high-resolution proton nuclear magnetic resonance (1H NMR) technique. Research findings acquired showed that polyunsaturated fatty acid (PUFA)-rich culinary oils were the most susceptible to thermo-oxidation. Consistently, coconut oil, which has a very high saturated fatty acid (SFA) content, was highly resistant to the thermo-oxidative methods employed. Furthermore, continuous thermo-oxidation produced greater substantive changes in the oils evaluated than discontinuous episodes. Indeed, for 120 min thermo-oxidation durations, both continuous and discontinuous methods exerted a unique impact on the contents and levels of aldehydic LOPs formed in the oils. This report exposes daily used culinary oils to thermo-oxidation, and therefore, it permits assessments of their peroxidative susceptibilities. It also serves as a reminder to the scientific community to investigate approaches for suppressing toxic LOPs generation in culinary oils exposed to these processes, most notably those involving their reuse.

Diet of deep-sea holothurians in theVolcanologists Massif, Bering sea, as inferred from stable isotope and fatty acid analyses

Holothurians are one of the key components of the deep-sea megabenthos, often forming significant aggregations with high abundance and biomass. The crucial factors determining the pattern of their spatial distribution might be their food strategies, as well as the quantity and quality of available food. Using the set of trophic markers (analysis of fatty acid (FA) composition and stable nitrogen and carbon isotope signatures), we studied the trophic preferences of four common species of deep-sea holothurians (Paelopatides sp., Pannychia henrici, Psolidium sp., and Scotoplanes kurilensis) inhabiting the Volcanologists Massif, Bering Sea, at depths from 984 m to 3395 m. The δ13С values in tissues of all four species varied slightly (from −16.2 to −16.6‰) and were significantly higher than those in sediment organic matter (SOM) (on average, −21.5‰), which indicates the use of organic matter of the same origin by all species. The δ15N values (10.1–12.9‰) were also significantly higher than in SOM (on average, 4.4‰). The lowest average δ15N value was recorded for the deepest-dwelling species (Scotoplanes kurilensis), and the highest value from the shallowest-dwelling ones (Psolidium sp.). All the species differed significantly in FA composition. Psolidium sp. was distinguished by the highest saturated FA content (45.5%) and the lowest polyunsaturated FA (PUFA) content (18.7%). In the rest of the species, PUFAs dominated (>35%). The ratios of major PUFAs varied among the four species studied but all holothurians species were rich in phytoplankton derived FA suggesting tight trophic coupling to phytodetritus. However, for Psolidium sp., bacteria could constitute a substantial portion in the diet. The high level of 20:4n-6 might indicate a significant contribution of protozoans to the diet of Pannychia henrici. Paelopatides sp. and Scotoplanes kurilensis were characterized by a high level of 20:5n-3 and a high value of the 20:5n-3/20:4n-6 ratio, which indicates the predominance of fresh phytodetritus in their diet. The high level of primary production in the upper layers of the Bering Sea provides the high quality of the sedimentary OM and food supply of deposit feeders even at the greatest depths.

Processing and Utilization of Natural Phospholipids from Fish Belly Fat Waste of Jambal Siam Fish (Pangasius Hypophthalamus)

Phospholipids are used for food products, drug formulas, stabilizers, lubricants, cosmetics, pharmaceuticals, and emulsifiers. Synthetic phospholipids tend to be utilized for food and medicinal purposes, but nowadays consumer concern has shifted to phospholipids from natural ingredients. Phospholipids have functional properties towards health, consumer often requires phospholipids containing certain fatty acids such as omega 3. The purpose of this research is to process the belly fat waste of jambal siam fish into phospholipids and purify the phospholipids that are already obtained. The results showed that the highest saturated fatty acid content in jambal siam fish belly oil was palmitic acid which was expected to dominate the structure of phosphatidylglycerol, phosphatidic acid, and cardiolipin. The highest content of unsaturated fatty acids is oleic acid which was expected to dominate phosphatidylinositol, phosphatidyl ethanolamine, and phosphatidylcholine structure. The highest phospholipid content was phosphotidylcholine, followed by phosphatidylglycerol, diphosphatidylglycerol, phosphatidylethanolamine, and phosphatidylinositol. The hexane solvent produced a higher soluble hexane unsaturated fatty acid fraction than the insoluble hexane fraction, especially omega 6 and omega 9. While acetone produced higher levels of oleic acid and omega 3 soluble acetone, which was higher than the insoluble acetone. The higher the level of purity of phospholipids, the higher the content of oleic acid and omega 3.

Impact of Various Visible Spectra on Attached Microalgal Growth on Palm Decanter Cake in Triggering Protein, Carbohydrate, and Lipid to Biodiesel Production

Attached microalgal growth of Chlorella vulgaris on palm decanter cake (PDC) under irradiation with various visible monochromatic and polychromatic spectra to produce biodiesel was studied in this work. The results demonstrated that the white spectrum cultivation exhibited the highest microalgal density of 1.13 g/g along with 1.213 g/L day of microalgal productivity. Correspondingly, the biodiesel obtained was comprised mainly of C16 and C18 fatty acids, possessing a high cetane number and oxidation stability from the high saturated fatty acid content (70.38%), which was appealing in terms of most biodiesel production requirements. Nevertheless, the highest lipid content (14.341%) and lipid productivity (93.428 mg/L per day) were discovered with green spectrum cultivation. Blue and white spectra led to similar protein contents (34%) as well as carbohydrate contents (61%), corroborating PDC as a feasible carbon and nutrient source for growing microalgae. Lastly, the energy feasibilities of growing the attached microalgae under visible spectra were investigated, with the highest net energy ratio (NER) of 0.302 found for the yellow spectrum. This value outweighed that in many other works which have used suspended growth systems to produce microalgal fuel feedstock. The microalgal growth attached to PDC is deemed to be a suitable alternative cultivation mode for producing sustainable microalgal feedstock for the biofuel industry.

Dairy Foods: Is Its Cardiovascular Risk Profile Changing?

The majority of international guidelines for cardiovascular disease (CVD) prevention recommend moderate intake of low fat or fat-free products, and limiting full fat dairy food because of its high saturated fatty acid content. Recent equivocal observational studies and greater understanding of the complex nature of dairy foods has led to reappraisal for some types of dairy foods. Current guidelines from major cardiovascular societies have differed; interpretation of major observational studies has been inconsistent. Apart from the adverse effect of butter, consumption of more complex dairy products notably fermented varieties, yogurt in particular, appears to be inversely associated with outcomes of CVD and type 2 diabetes (T2D). Reduced fat in dairy food appears advantageous but is no longer a unanimous view although is preferred for people at increased CVD risk and dyslipidemia. Changed evidence has led to new advice regarding consumption of some dairy foods. The apparent beneficial effects of cheese, fermented milk, and yogurt allow for increased consumption of nutritious staple foods. Reduced fat yogurt may be desirable as part of diets for individuals with CVD or T2D.

Comparison of the Effects of Cucurbitaceae Seeds Oils and Refined Palm Oil in the Prevention of Cardiovascular Disease Risk

Palm oil, the most oil consumed in the world, because of its high saturated fatty acid content, is nowadays recognized to enhance Cardiovascular disease risk (CVD). In this study, we sought to propose Cucurbitaceae seeds oils (CSO) as reducing CVD risk and a good source of income. Then, physicochemical parameters, composition and nutritional value of Citrullus lanatus seeds oil (HCL), Lagenaria siceraria seeds oil (HLS), Cucumeropsis mannii seeds oil (HCM) were compared to that of Refined palm oil (RPO) and among them. Four diets, conformed to that proposed by AIN-93G but differing to the oil, were formulated by using one of the CSO extracted or RPO. These diets served to feed four homogeneous groups of young rats (six per group) during 45 days. Diets consumption and efficacy were evaluated. Blood sample, collected at the end of the experimentation, were used to measure out heamatological parameters, glyceamia, urea, creatinine, lipids parameters, Aspartate Aminotransferase, Alanine Aminine Transferase, sodium and calicium. Peroxide index and specific gravity were in accordance to the norm. Free fatty acid content of RPO and HLS were in the norm but acid values of the fourth oils were lower than the safe limit for consumption. Grading of most unsaturated fatty acid content was HCL, HCM, RPO and HLS respectively. Plasma parameters, organ weight and the coefficients calculated were not different (p > 0.05) to each other, but according to atherogenicity index, the grading of high inducing cardiovascular disease was HCM, RPO, HCL and HLS respectively. Without no technological treatment CSO compete with RPO. There are possibility that refined CSO reduced CDV than RPO. Keywords: Citrullus lanatus seeds oil ; Refined palm oil ; Physicochemical parameters ; Composition ; Nutritional value ; Cardiovascular disease risk; Rat Abbreviations CVD: Cardiovascular Disease Risk ; CSO: Cucurbitaceae Seeds Oils; RPO: Refined Palm Oil; HDI: Refined palm oil « Dinor »; HLS: Lagenaria siceraria seeds oil ; HCL: Citrullus lanatus seeds oil; HCM: Cucumeropsis mannii seeds oil; RHDI: Diet in which oil used is refined palm oil; RHCL: Diet in which oil used is Citrulus lanatus oil; RHLS: Diet in which oil used is Lagenaria siceraria oil; RHCM: Diet in which oil used is Cucumeropsis mannii oil; RHDI: Diet in which oil used is refined palm oil; RHCL: Diet in which oil used is Citrulus lanatus oil; RHLS: Diet in which oil used is Lagenaria siceraria oil; RHCM: Diet in which oil used is Cucumeropsis mannii oil; ASAT: Aspartate Aminotransferase; ALAT: Alanine Aminine Transferase

Fatty acid composition and stereospecificity and sterol composition of milk fat from different species

This study showed the different fatty acid (FA), sn-2 fatty acid, and sterol profiles in camel, cow, donkey, goat, and yak milk fat samples. High levels of unsaturated fatty acids (UFAs) and low levels of saturated fatty acids (SFAs) were observed in donkey and camel milk samples. Goat milk had the highest SFA content among all other samples. In all the samples, the sn-2 position was mainly esterified by C18:1 n-9 and C16:0. Goat milk fat had a lower C18:1 n-9/C16:0 ratio at the sn-2 position compared with milk fat from other species. Donkey and camel milk fat contained more UFAs and less SFAs at the sn-2 and sn-1,3 positions than milk fat from other species. Cholesterol was the major sterol observed in all milk sources. These data help understand the natural differences in functional and nutritional characteristics between milk fat from different species.

The Nutritional Profiles of Five Important Edible Insect Species From West Africa-An Analytical and Literature Synthesis.

Background: Undernutrition is a prevalent, serious, and growing concern, particularly in developing countries. Entomophagy—the human consumption of edible insects, is a historical and culturally established practice in many regions. Increasing consumption of nutritious insect meal is a possible combative strategy and can promote sustainable food security. However, the nutritional literature frequently lacks consensus, with interspecific differences in the nutrient content of edible insects generally being poorly resolved.Aims and methods: Here we present full proximate and fatty acid profiles for five edible insect species of socio-economic importance in West Africa: Hermetia illucens (black soldier fly), Musca domestica (house fly), Rhynchophorus phoenicis (African palm weevil), Cirina butyrospermi (shea tree caterpillar), and Macrotermes bellicosus (African termite). These original profiles, which can be used in future research, are combined with literature-derived proximate, fatty acid, and amino acid profiles to analyse interspecific differences in nutrient content.Results: Interspecific differences in ash (minerals), crude protein, and crude fat contents were substantial. Highest ash content was found in H. illucens and M. domestica (~10 and 7.5% of dry matter, respectively), highest crude protein was found in C. butyrospermi and M. domestica (~60% of dry matter), whilst highest crude fat was found in R. phoenicis (~55% of dry matter). The fatty acid profile of H. illucens was differentiated from the other four species, forming its own cluster in a principal component analysis characterized by high saturated fatty acid content. Cirina butyrospermi had by far the highest poly-unsaturated fatty acid content at around 35% of its total fatty acids, with α-linolenic acid particularly represented. Amino acid analyses revealed that all five species sufficiently met human essential amino acid requirements, although C. butyrospermi was slightly limited in leucine and methionine content.Discussion: The nutritional profiles of these five edible insect species compare favorably to beef and can meet human requirements, promoting entomophagy's utility in combatting undernutrition. In particular, C. butyrospermi may provide a source of essential poly-unsaturated fatty acids, bringing many health benefits. This, along with its high protein content, indicates that this species is worthy of more attention in the nutritional literature, which has thus-far been lacking.

Optimized production and enrichment of α-linolenic acid by Scenedesmus sp. HSJ296

The essential fatty acid α-linolenic acid is vital for human physiology and health. The green alga Scenedesmus sp. HSJ296 can accumulate large amounts of α-linolenic acid. In this work, we optimized the fermentation of Scenedesmus sp. HSJ296 in a 50-L fermenter, resulting in a biomass productivity of 3.12 ± 0.45 g L−1 d−1. We then extracted lipids from the biomass by supercritical fluid CO2 extraction with 95% ethanol as entrainer, achieving a lipid extraction rate as high as 73.47 ± 4.28%. After decolorization and enrichment by lipase hydrolysis, and low-temperature solvent crystallization, the content of unsaturated fatty acids in the lipid fraction from the biomass was enriched up to 92.5 ± 1.2%, with α-linolenic acid accounting for 62.6 ± 0.9%. The saturated fatty acids mainly consist of palmitic acid (C16:0, 3.1 ± 0.1%) and stearic acid (C18:0, 0.9 ± 0.1%). The remaining saturated fatty acid fraction, with relatively higher saturated fatty acid content, can be used as raw material for biodiesel production. Overall, we established an optimized α-linolenic acid production process that provides an important theoretical and technical basis for microalgae-based production of high-value lipids.

Production of Biodiesel from a Novel Combination of Raphia Africana Kernel Oil and Turtle Shell (Centrochelys Sulcata) Heterogenous Catalyst

This work investigated the viability of a non-edible oil obtained from raphia africana in the production of biodiesel using a novel heterogeneous catalyst derived from turtle shells (Centrochelys sulcata). The study also proposed the use of acetone as co-solvent to enhance the solubility of the reacting mixtures. The turtle shells were calcined at 900oC for 3hr, impregnated in KOH to improve its activity and then supported with activated carbon produced from cassava peels to increase its surface area. The influences of KOH concentration, catalyst loading, catalyst/carbon mix ratio and concentration of acetone/methanol on the yield of biodiesel were investigated. The results obtained revealed that maximum biodiesel yield of 93% was obtained from the bio-oil at KOH concentration of 30% (w/w), catalyst loading of 6.5%, solvent/methanol ratio of 0.4 and catalyst/carbon weight ratio of 1.25. The activated carbon supported turtle shell catalyst has been found to possess very high catalytic activity converting bio-oil with high saturated fatty acid content to biodiesel with excellent fuel properties having low saturated fatty acids profile. Doi: 10.28991/HEF-2021-02-03-07 Full Text: PDF

Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders.

The nutrient composition of 15 commercially available microalgae powders of Arthrospira platensis, Chlorella pyrenoidosa and vulgaris, Dunaliella salina, Haematococcus pluvialis, Tetraselmis chuii, and Aphanizomenon flos-aquae was analyzed. The Dunaliella salina powders were characterized by a high content of carbohydrates, saturated fatty acids (SFAs), omega-6-polyunsaturated fatty acids (n6-PUFAs), heavy metals, and α-tocopherol, whereas the protein amounts, essential amino acids (EAAs), omega-3-PUFAs (n3-PUFAs), vitamins, and minerals were low. In the powder of Haematococcus pluvialis, ten times higher amounts of carotenoids compared to all other analyzed powders were determined, yet it was low in vitamins D and E, protein, and EAAs, and the n6/n3-PUFAs ratio was comparably high. Vitamin B12, quantified as cobalamin, was below 0.02 mg/100 g dry weight (d.w.) in all studied powders. Based on our analysis, microalgae such as Aphanizomenon and Chlorella may contribute to an adequate intake of critical nutrients such as protein with a high content of EAAs, dietary fibers, n3-PUFAs, Ca, Fe, Mg, and Zn, as well as vitamin D and E. Yet, the nutritional value of Aphanizomenon flos-aquae was slightly decreased by high contents of SFAs. The present data show that microalgae are rich in valuable nutrients, but the macro- and micronutrient profiles differ strongly between and within species.

Palm Oil Processing and Controversies over Its Health Effect: Overview of Positive and Negative Consequences.

Palm oil is the world's most commonly used vegetable oil and extracted both from fruit and seed of palm tree. However, its high saturated fatty acid content raised controversies over consumption of the oil. Few scientific findings suggest it as a risk factor for cardiovascular disease and increased consumer's awareness over healthy diet raised claim over it. So that, this article aimed to review literatures on palm oil extraction process and its positive and negative health consequences and besides suggest strategies for healthy diet. Literature search of relevant articles was conducted by using Google scholar, PubMed, Web of science, MEDLINE, World Health Organization library online catalogue, UNICEF library, Open access thesis and dissertations published between 2009 and 2021 explored. Study reports recommend that palmitic acid from vegetable source has less effect on blood total cholesterol and low density lipoprotein cholesterol level as compared to palmitic acid from animal source. In contrary tocotrienols of palm oil lowers blood bad cholesterol level by 7-38%. Moreover, palm oil triacylglycerol arrangement does not have a cardiovascular risk and evidences from available in vitro and in vivo studies are not sufficient enough to conclude palm oil as a causative agent for cardiovascular disease. For healthy diet consumers should avoid trans fatty acids, solid and semi solid oils. Finally, further studies recommended on mitigation strategies to minimize process induced toxicants of palm oil to acceptable level.

Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil

Macauba (Acrocomia aculeata) is a promising tropical palm for the production of vegetable oil for both the food and non-food sectors. In this work, a multi-target response surface optimization of the aqueous extraction of Macauba kernel oil aimed to maximize the oil yield and minimize the free acidy and peroxide value. High yield was achieved at a high pH, long extraction periods and moderate temperatures, but these conditions contributed to elevating the peroxide value of the oil. On the other hand, pH presented the only significant effect on the oil’s acidity, which decreased with the increase in pH in the aqueous medium. Therefore, the multi-target response surface optimization based on a desirability approach showed that pH 11, room temperature (25 °C) and a 60 min agitation time was preferred to obtain high yield and low free acidity and peroxide values. These conditions resulted in 30% yield (63.1% of the yield obtained by solvent extraction), 0.3% free acidity, and a peroxide value of 2.9 meqO2/kg. The oil from the optimized aqueous extraction had a higher saturated fatty acid content compared to that from solvent extraction, especially fatty acids with < 14 carbon atoms, which can make the oil harder and more useful for producing special fats for specific food applications.

Identification of Organic Constituents in Cooking Oil by Adding Turmeric as a Potential Antioxidant Agent

The objective of this study to compare the fatty acids composition in cooking oil from repeated frying without added turmeric extract and added. The research design is testing the composition of fatty acids in repeated cooking oil using two types of treatment, namely cooking oil from frying without adding turmeric extract and cooking oil from frying with 0.03% turmeric extract added with 10 times frying repeat because it is suspected that repeated frying will increase the composition of fatty acids in cooking oil. The analysis of fatty acids was conducted using gas chromatography. Based on these results that the fatty acid components were produced of saturated fatty acids, namely lauric acid, myristic acid, palmitic acid, and stearic acid, whereas unsaturated fatty acids also detected such as elaidic acid, oleic acid, linoleic acid, cis-11-eicosadienoic acid, linolenic acid, and cis-11,14-eicosadienoic acid. The highest saturated fatty acid content in cooking oil before frying is palmitic acid (30.88%), whereas unsaturated fatty acid was oleic acid (35.86%). The highest content of saturated fatty acids in cooking oil has been added turmeric extract before frying is palmitic acid (28.5%), while unsaturated fatty acid of oleic acid was 32.97%.