Influence Of Fatty Acid Composition Research Articles

ANALYSIS OF PHYSICOCHEMICAL PROPERTIES AND SPECTROPHOTOMETRIC CHARACTERISTICS OF SELECTED VEGETABLE OILS

Introduction. Vegetable oils are a known source of mono- and polyunsaturated fatty acids (MUFA and PUFA). The growing demand for vegetable oils, rich in unsaturated fatty acids, increases the use of new oil plants to obtain them. In this study, the physicochemical properties (density, pH, refractive index, dynamic viscosity, contact angle, surface tension, color) were examined, a spectroscopic analysis was carried out and antioxidant properties were determined. In order to determine the indicated parameters, simple and easily accessible analytical methods were used, which provide key information about the prop erties of oils and serve as indicators for assessing their quality. Six commercially available oils were se lected for the study: evening primrose seeds (Oenothera paradoxa), milk thistle seeds (Silybum maria num), pumpkin seeds (Cucurbita oleo), linseed (Linum usitaissimum L.), winter camelina seeds (Camelina silvestris) and black cumin seeds (Nigella sativa). Results and conclusions. The conducted research provided significant insights into the relationship between the determined parameters of vegetable oils. The positive correlation between density and refrac tive index also highlights the influence of fatty acid composition on these properties. The observed diversi ty of colors of the oils tested highlights the unique composition of dyes characteristic of each oil. It was found that the pH of vegetable oils is a key indicator reflecting the level of acidity in the oil. The correla tion between contact angle and surface tension revealed complex surface interactions.

Influence of Fatty Acid Composition on the Tribological Performance of Methyl Esters Under Boundary Lubrication Regime

Influence of Fatty Acid Composition on the Tribological Performance of Methyl Esters Under Boundary Lubrication Regime

Influence of fatty acid composition on process optimization and characteristics assessment of biodiesel produced from waste animal fat

ABSTRACT This present study focus on the process optimization and characteristic assessment of waste animal fat (WAF) biodiesel based on the influence of fatty acids characterized in it. WAFs were rendered from leather fleshing (subcutaneous fat, 85.64%) and slaughterhouse (intramuscular fat, 8.46%) wastes using dry rendering technique, wherein the maximum renderable fat content was found to be 75.77% and 5.89%, respectively. Ethyl esters of oleic acid, palmitic acid, and stearic acid were characterized as dominant fatty acid esters (FAEs) in WAF biodiesel. Optimized transesterification on waste fats using ethanol and synthesized D-valine amido ethyl methyl imidazolium chloride ([D-Vaemim]Cl) as novel ionic liquid (IL) catalyst yielded 97.36% of biodiesel. High molar ratio (WAF to ethanol:6) and reaction temperature (75°C) were accounted by the long-chain fatty acids in triglyceride molecules and their higher degree of saturation, respectively, meanwhile, [D-Vaemim]Cl exhibited high conversion yield beyond 10% and was effective up to 10 cycles. Similarly, biodiesel properties were evaluated as per ASTM D6751 standards, were found to be in acceptable range, and were deeply influenced by carbon chain length and degree of unsaturation in FAE molecules. Also, the presence of long-chain saturated FAEs along with fuel bound oxygen induced superior combustion characteristics and controlled emission concentrations. However, slight reduction in engine performance was due to high viscosity and reduced calorific value of biodiesel which was reflected from its FAE molecules.

Prediction of Liquid Specific Heat Capacity of Food Lipids.

The specific heat capacity of food products is widely used in process design. Improvements of current models to predict specific heat capacity of food products will assist in the development of efficient processes and in the control of food quality and safety. Furthermore, the understanding of how changes in chemical structure of macromolecular components of foods effect thermophysical properties may begin to allude to models that are not just empirical, but represent portions of the differences in chemistry.

Influence of fatty acid composition on properties of industrial products and fuels

Influence of fatty acid composition on properties of industrial products and fuels

Influence of Fatty Acid Composition of Soybean Oil Vs. Beef Tallow on Egg Yolk Fatty Acid Profiles of Laying Hens

We investigated the effect of dietary soybean oil (SBO) vs. beef tallow (TAL) on egg yolk fatty acid composition in laying hens. Four laying hens (Hi-Sex brown chickens), 40 weeks of age, were given experimental diet and recorded data between day 7 and 42. The hens were fed cassava starch-soybean meal with 10% SBO or TAL. Fatty acid composition was determined for (a) soybean oil and beef tallow samples, (b) yolk lipids and (c) 5 yolks per hen on day 32 and 35. Feed intake of SBO treatment trended to be depressed (as low as 95.32 g/h/d) compared with the TAL treatment (105.55 g/h/d), albeit the difference was not significant (p>0.05). SFAs accumulation in egg yolks was between 1,141.84-1,509.42 mg/yolk mass, irrespective of SFA intake (i.e., 2,099.56 mg/h/d on the SBO diet or 8,878.16 mg/h/d on the TAL diet). The main residue of SFAs from the intake (stearic acid; 18:0) results in an increase in oleic acid (18:1n-9) or omega-9 fatty acid accumulation in the egg yolk. The linoleic acid (18:2n-6) in the yolk (i.e., 1,337.28 mg/yolk mass in the SBO treatment vs. 312.39 mg/yolk mass in TAL treatment) is directly related to dietar y consumption (p<0.05) (i.e., 6,872.47 mg/h/d in the SBO diet and 1,010.40 mg/h/d in the TAL diet). The addition of TAL in diet strongly affects oleic acid (47.03% of 18:1n:9) accumulation in the yolk, while the addition of SBO to the diet resulted in PUFA (39.08%) accumulation in the yolk (mainly as omega-6 PUFAs).

Investigation of the effects of the fatty acid profile on fuel properties using a multi-criteria decision analysis

The structural features of fatty acids in biodiesel, including degree of unsaturation, percentage of saturated fatty acids and average chain length, influence important fuel properties such as cetane number, iodine value, density, kinematic viscosity, higher heating value and oxidation stability. The composition of fatty acid esters within the fuel should therefore be in the correct ratio to ensure fuel properties are within international biodiesel standards such as ASTM 6751 or EN14214. This study scrutinises the influence of fatty acid composition and individual fatty acids on fuel properties. Fuel properties were estimated based on published equations, and measured according to standard procedure ASTM D6751 and EN 14214 to confirm the influences of the fatty acid profile. Based on fatty acid profile-derived calculations, the cetane number of the microalgal biodiesel was estimated to be 11.6, but measured 46.5, which emphasises the uncertainty of the method used for cetane number calculation. Multi-criteria decision analysis (MCDA), PROMETHEE–GAIA, was used to determine the influence of individual fatty acids on fuel properties in the GAIA plane. Polyunsaturated fatty acids increased the iodine value and had a negative influence on cetane number. Kinematic viscosity was negatively influenced by some long chain polyunsaturated fatty acids such as C20:5 and C22:6 and some of the more common saturated fatty acids C14:0 and C18:0. The positive impact of average chain length on higher heating value was also confirmed in the GAIA plane.

Indian Waste Frying Oils: Influence of Fatty Acid Composition on their Physico-Chemical Properties

In this work, 22 samples of waste frying oils are collected from different Indian facilities and their fatty acid profiles are examined. The samples are then characterised for their properties such as viscosity, density, higher heating value, cetane number, cloud point and iodine value. The results are compared with Turkish waste frying oil samples given in the literature. The relationship between physico-chemical properties and degree of unsaturation/total saturation are verified. From the results it is found that the Indian waste frying oils are more saturated compared to Turkish sources. Four investigations were conducted, which include examination of fatty acid composition and properties of Indian waste frying oils, studying the influence of fatty acid composition on physico-chemical properties, comparison of composition and properties of Indian and Turkish waste frying oils. It is concluded that the Indian waste frying oils are found to be more saturated than Turkish sources.

Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying

The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new compounds formed, i.e. polymers, polar compounds and their distribution by molecular weight, and polar fatty acids and their distribution by molecular weight. The levels of all the new compounds analysed strongly depended on the degree of oil unsaturation; the two least unsaturated oils with low content of linoleic acid and high content of palmitic acid behaved exceptionally well. When considering polar compounds or polar fatty acids, the polymers/oxidised monomers ratio increased significantly as the level of degradation increased. The new compounds formed are practically identical when analysed in the used frying oils or in the lipids extracted from the counterpart fried potatoes, independently of the level of degradation.

Influence of fatty acid composition of woody biodiesel plants on the fuel properties

Ten major trees used as the potential raw materials of biodiesel are taken as the samples. The influence of their fruit or seeds' fatty acid composition on the biodiesel was studied. The results show that the fuel properties such as cetane number, iodine number and oxidation stability are mainly determined by the degree of unsaturation of fatty acid in raw oils. When the degree of unsaturation of raw oils fatty acid is lower than 133.13, cetane number (GB/T 20828-2007) and iodine number (EN 14214) meet the standards. With the increase of the long chain saturated fatty acids, cold filter plugging point of the biodiesel product tends to be higher. When the chain length saturated factors is less than 8.41 and 2.72, it could meet the standards of 0°C and −10°C of cold filter plugging point. The raw materials for high-quality biodiesel have high content of monounsaturated fatty acids. Based on the compositions of monounsaturated, polyunsaturated and saturated methyl esters, a triangular prediction graph for biodiesel fuel properties was drawn, which could provide references for the prediction of the fuel properties of biodiesel product.

Vegetable oil sources in diets for freshwater angelfish (Pterophyllum scalare, Cichlidae): growth and thermal tolerance

The influence of fatty acid composition of the diets on the productive performance and on cold and heat tolerance of juvenile freshwater angelfish (Pterophyllum scalare), in three different phases, was studied. Phase I studied the productive performance of freshwater angelfish in a completely randomized experimental design with four treatments, canola, linseed, olive and soybean oils and four replicates during 50 days using 192 fish in 16 aquaria. Phase II studied the cold tolerance of juvenile freshwater angelfish using 72 juvenile freshwater angelfish, coming from phase I and maintained in 12 aquaria climatized chamber. The temperature was reduced 1ºC per day, until the observation of 100% fish mortality. Phase III, it was studied the heat tolerance of juvenile freshwater angelfish employing an identical procedure to phase II, but with a daily increase of 1ºC. Significant differences (P&gt;0.05) were not observed for any parameters evaluated. Thus, it was concluded that the type of vegetable oil (canola, linseed, olive and soybean) used as a diet supplement did not affect the productive performance, nor the tolerance to cold and heat, of juvenile freshwater angelfish.

Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies

Sunflower kernel is a rich source of nutritively valuable components like proteins, essential fatty and amino acids, vitamins and mineral matters and as such, is a convenient raw material for the production of enriched cookies, biscuits, crackers as functional food. The influence of high-oleic type sunflower kernel on quality and stability of cookies was investigated, compared to products with standard confectionary sunflower kernel, with dominating polyunsaturated linoleic acid. The optimal keeping time of cookies with standard confectionary sunflower kernel is 4 months, and of cookies with high-oleic sunflower kernel is significantly longer than 5 months.

The influence of fatty acid composition on glycaemic response and satiety

An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button.

Influence of fatty acid composition of raw materials on biodiesel properties

The aim of this work was the study of the influence of the raw material composition on biodiesel quality, using a transesterification reaction. Thus, ten refined vegetable oils were transesterificated using potassium methoxide as catalyst and standard reaction conditions (reaction time, 1 h; weight of catalyst, 1 wt.% of initial oil weight; molar ratio methanol/oil, 6/1; reaction temperature, 60 °C). Biodiesel quality was tested according to the standard [UNE-EN 14214, 2003. Automotive fuels. Fatty acid methyl esters (FAME) for diesel engines. Requirements and test methods]. Some critical parameters like oxidation stability, cetane number, iodine value and cold filter plugging point were correlated with the methyl ester composition of each biodiesel, according to two parameters: degree of unsaturation and long chain saturated factor. Finally, a triangular graph based on the composition in monounsaturated, polyunsaturated and saturated methyl esters was built in order to predict the critical parameters of European standard for whatever biodiesel, known its composition.

Influence of fatty acid composition on the tribological performance of two vegetable‐based lubricants

AbstractIn light of diminishing natural resources, global climatic change and increased environmental sensitivity, renewable‐based lubricants are being considered potential alternatives to petroleum‐based lubricants. Understanding the tribological performance of vegetable‐based lubricants in relation to their chemical composition is essential for their industrial implementation. This study focuses on the friction and abrasion rate characteristics of soybean and sunflower oils in comparison to a base mineral oil under sliding wear at ambient conditions for various applied loads. It was found that the abrasion rate and friction were the least severe for the soybean, followed by the sunflower oil. The observed trends were attributed to differences in their fatty acid compositions, in particular, a lower percentage of linoleic and oleic acids within the soybean oil. Copyright © 2007 John Wiley &amp; Sons, Ltd.

Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40oC in oven, and a -23oC as a control. Evaluation of the samples was carried out by chemical and sensory analyses. Rancid odour and flavour were detected at 180 and 49 days of storage, at room temperature and 40oC respectively. In parallel, Peroxide value (PV), polar compounds (PC) and TGox increased, while alpha tocopherol (AT) and the induction time (IT) decreased, confirming the low oxidative stability of the crisps fried in SO. On the contrary, crisps fried in PHSO, showed a good oxidative stability in both storage conditions until the end of the storage (210 days). Chemical analyses confirmed the high stability of crisps fried in PHSO and hence the influence of fatty acid composition in crisps shelf life. Statistical analysis showed a good correlation between PV, PC, TGox and AT. Finally, shelf life of crisps fried in SO was estimated from PV and it was found that one day of storage at 40oC was equivalent at 4.9 days at room temperature.

Different preferences for oils with similar fatty acid profiles

While preference for fat can be influenced by concentration and physical form, the influence of fatty acid composition on relative preference for oils has not been systematically investigated. Therefore, the purpose of the present investigation was to assess the relative preference for oils rich in oleic (Extra Light™ Olive Oil and Extra Virgin Olive Oil) and linoleic (Safflower Oil) acid. Male Fischer rats ( n = 10) were used to determine preference in a two-choice testing procedure in which three pairs of oils were each tested twice. Preference testing occurred at dark onset at which time the rodent diet and water were removed and each rat was allowed 2-h access to his assigned pair of oils. There was a main effect of oil type ( p < 0.01), but no significant effect of oil pairing and no interaction between oil pairing and oil type. Rats preferred the Extra Light Olive Oil to the Extra Virgin Olive Oil ( p < 0.05). This is the first report of preference testing in which two oils with similar fatty acid profiles were included. The present data indicate that the fats with similar fatty acid profiles were not equally preferred, suggesting that a property other than the fatty acid composition of the oils accounts for the demonstrated preference.

Microanalysis of Triacylglycerol Hydroperoxides by Chemiluminescence-HPLC Assay

The optimal conditions of chemiluminescence detection-high performance liquid chromatography (CL-HPLC) method for triacylglycerol hydroperoxide (TGOOH) determination were investigated. Gel permeation chromatography (GPC) column (TSKgel G1000HXL) was most effective for the TGOOH determination, which can separate hampering α-tocopherol and give a single shape TGOOH peak without influence of fatty acid composition. For olive, safflower, perilla and fish oils, proportional correlationships were confirmed between the peroxide value (PV) and the CL peak area of TGOOH. The present method can determine TGOOH as low as PV 0.04meq/kg in 1mg sample oil and would be useful for studying mechanism of initial rancid reactions in edible oils.

Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures.

Conventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at different temperatures under well-controlled conditions. Total polar compounds, the main groups of polar glycerides, total polar fatty acids, the main groups of polar fatty acids and the loss of initial fatty acids were quantitated. The most outstanding results demonstrated the primacy of the formation of glyceridic polymerization compounds during heating at high temperatures. After transesterification of the samples dimeric fatty acids was the most significant group of compounds obtained. As expected, linoleic acid was preferentially involved in the formation of polar fatty acids, although the participation of oleic acid became very important at low concentration of linoleic acid. Finally good statistical figures were obtained for the regression of polar fatty acids on polar compounds.

Storage, Heating, and Tocopherols Affect Cholesterol Oxide Formation in Food Oils

The influence of fatty acid composition and tocopherol on cholesterol oxidation in fish, flax, sunflower, and palm oil to which cholesterol was added were examined during storage and heating. The contents of cholesterol oxides in all oils increased (p < 0.05) during storage and heating. Total cholesterol oxides in fish oil were higher (p < 0.05) than that in vegetable oils. Addition of α-tocopherol to oils reduced the concentration of cholesterol oxides in fish oil (p < 0.05) but not in vegetable oils. Palm oil was the most stable oil. These results suggest a relationship between fatty acid composition and cholesterol oxidation, particularly with respect to the polyunsaturated fatty acid content. Keywords: Oil; cholesterol oxide; tocopherols