Properties Of Free Fatty Acids Research Articles

The effect of free fatty acids on the tribological properties of karanja oil

Research is being carried extensively on vegetable-based lubricants to provide a suitable replacement against toxic and non-biodegradable petroleum-based lubricants. In this work, tribological properties of free fatty acids in non-edible karanja seed oil are evaluated. Free fatty acids namely palmitic acid, stearic acid, and oleic acid were added at 1%, 2%, 3%, and 5%by weight of the base oil. A four ball tribotester was utilized to study the friction and wear properties of different samples. These additives provided both anti-wear and anti-friction properties. Palmitic acid, stearic acid, and oleic acid reduced wear by 34.39%, 28.82%, and 13.12% respectively. Further, the coefficient of friction was reduced by 27.51%, 30.15%, and 44.97% respectively. The wear scar region was analyzed using optical microscopy. Flash temperature parameter (FTP) for different additives was calculated and found that at lower additive concentrations, stearic acid had a better FTP but at 5%wt., palmitic acid had the best FTP. Energy consumed during the test was calculated for different additive concentrations and oleic acid additive had the lowest energy consumption.

Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions

Effects of cis/trans free fatty acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water (O/W) emulsions were determined using analysis of depleted headspace oxygen and lipid hydroperoxide contents. Addition of cis/trans fatty acids significantly (p 0.05) changes in headspace oxygen and lipid hydroperoxide contents after 24 h of treatment. Prooxidative properties of free fatty acids in O/W emulsions were influenced by types of photosensitizer and assay.

Potential Applications of Antimicrobial Fatty Acids in Medicine, Agriculture and Other Industries

The antimicrobial effects of free fatty acids are well recognised and these compounds can prevent the growth of or directly kill bacteria, fungi and other microbes by affecting multiple cellular targets, including the cell membrane and components found therein. Moreover, fatty acids exert detrimental effects on microbial pathogens by interfering with mechanisms of virulence, such as preventing biofilm formation and inhibiting the production of toxins and enzymes. The antimicrobial properties of free fatty acids can be exploited for the preservation of perishable products, such as food and cosmetics, and for the prevention and treatment of infections. These safe natural products are particularly useful in circumstances where antimicrobial activity is required but where the use of conventional antibiotics is undesirable or forbidden. This review focuses on the most promising prospects for exploiting the antimicrobial properties of free fatty acids for applications in various industries. The benefits of using fatty acids as antimicrobial agents are discussed and relevant recent patents are highlighted.

SEPARATION OF TOCOPHEROL SUCCINATES FROM DEODORIZER DISTILLATE

ABSTRACTIsolation of tocopherol succinates from sterol‐removed, succinated deodorizer distillate (DOD) mixture by crystallization was investigated. Membrane technology was also evaluated for its effectiveness to separate tocopherol succinates from mixtures containing sterols and tocopherols. Crystallization was conducted at −20C for 24 h with different solvents, including hexane, petroleum ether, and a mixture of acetone and methanol (4:1, v/v). The crystallization results showed that recovery of tocopherol succinates from the cake fraction was poor with all solvents tested, with less than 10% of original tocopherol succinates in the raw material being crystallized under conditions employed. Among the solvents tested, hexane was better for the recovery of non‐α‐tocopherol succinates in the cake fraction. Furthermore, a high properties of free fatty acids (FFA) was co‐crystallized along with tocopherol succinates for all solvents used, leading to tocopherol succinates contents in the cake fractions lower than that in the raw material. Two nanofiltration membranes (DS‐7 and AP01) were also examined using hexane or petroleum ether as a solvent. The recovery of tocopherol succinates was over 60%. However, their concentration was increased only by 6%. A combined process was then evaluated that included crystallization before succinylation, succinylation, first stage membrane separation, and second stage membrane separation. The final tocopherols concentration derived from this combined process was mice as much as that of the original DOD.

Lipolysis-induced partitioning of free fatty acids to lipoproteins: effect on the biological properties of free fatty acids.

Free fatty acids (FFA) released during the lipolysis of triglyceride (TG)-rich lipoproteins in vivo are generally believed to be bound to serum albumin. When hypertriglyceridemic (HTG) sera were lipolyzed in vitro by purified bovine milk lipoprotein lipase (LpL), there was an 11- to 18-fold increase in serum FFA levels, and a major portion (> 80%) of the FFA in serum was partitioned to lipoprotein fractions. The greatest portion (33%) of FFA in lipolyzed HTG serum was associated with newly formed flocculent remnants that banded just below low density lipoproteins (LDL) in the density gradient tube. Very low density lipoprotein (VLDL), LDL, and high density lipoprotein (HDL) fractions in lipolyzed HTG serum contained 18- to 29-times more FFA molecules than those in prelipolysis serum. Analysis of the fatty acyl chain composition of FFA in lipolyzed HTG serum showed that the extent of partitioning of saturated FFA into the lipoprotein fractions relative to that of polyunsaturated FFA was about 4.5- to 11-times greater than that partitioned into the free protein fraction; most (84%) of FFA partitioned into flocculent remnants were saturated fatty acids. In vivo lipolysis of TG-rich lipoproteins in HTG subjects, induced by heparinization, resulted in only a small (2.8-fold) increase in serum FFA and little or no increase in the partitioning of FFA to lipoproteins. However, in vitro incubation of the postheparin serum at 37 degrees C for 90 min resulted in a 2.9- to 6.8-fold increase in the serum FFA level and the partitioning of > 66% of total serum FFA into lipoprotein fractions. Studies of the interaction of various plasma fractions from control and in vitro lipolyzed HTG serum with cultured mouse peritoneal macrophages (MPM) showed that FFA partitioned to lipoprotein fractions were highly cytotoxic to cultured MPM, whereas FFA partitioned to albumin at a 10 x greater concentration were not cytotoxic. The cytotoxic potencies of FFA bound to lipoproteins and albumin were further compared after in vitro incorporation of FFA (oleic acids) into LDL and to albumin. FFA bound to LDL but not to albumin were cytotoxic to cultured MPM; the cytotoxicity of FFA bound to LDL was more closely related to the FFA to LDL-cholesterol molar ratio than to the total FFA concentration in the culture dish. The ability of FFA bound to LDL and albumin to induce foam cell formation was studied in THP-1 monocyte-derived macrophages, which were less susceptible to cytotoxicity produced by FFA bound to LDL than MPM.(ABSTRACT TRUNCATED AT 400 WORDS)