Raw Fats Research Articles

Enzymatic synthesis and purification of diacylglycerols from mutton tallow and hemp seed oil

Abstract: Production of preparations based on natural ingredients has become a priority in the cosmetic and pharmaceutical industries. The novelty of the study was to present a possible method for obtaining pure diacylglycerols (DAG) from natural raw materials like fats (hemp seed oil and mutton tallow). We have determined the optimum water content for enzymatic interesterification to shift the reaction equilibrium towards hydrolysis and obtain the highest DAG formation yield. Then, DAG were separated and purified by column chromatography. Raw fats were characterized by fatty acids composition and their positional distribution using gas chromatography. Triacylglycerols, diacylglycerols, monoacylglycerols and free fatty acid contents were determined using gel permeation chromatography. The main fatty acids found in sn-2 MAG of hemp seed oil was linoleic acid, which was followed by oleic acid. Saturated fatty acids in hemp seed oil’s TAG showed preference for the outer sn-1,3 positions. For mutton tallow, the majority of oleic acid were found at sn-2 position. The optimum water content applied during enzymatic interesterification for DAG formation was estimated to be 2.0 % w/w, using the following conditions: 5 % w/w of catalyst, 200 rpm, 60 °C, 6h. DAG yield was 27 %. Purification of the mutton tallow-based and hemp seed oil-based DAG yielded with 83 % w/w and 82 % w/w, respectively. High purity DAG could be applied as effective emulsifiers in food, cosmetic or pharmaceutical emulsions.

Influence of Water Deficit on the Chemical Composition of Soybean Grains

With relation to the present issue about the influence of the periodic water deficit on the content and yield of the main chemical components, summarized annual data have been used including years of different characteristics, with droughts in different vegetation phenophases of soybean: very dry, averagely dry and average. The experiment was conducted at the Agricultural University of Plovdiv. The experiment was set in 4 repetitions with a size of experimental plots - 30 m 2 , and the crop plots - 10 m 2 . Criteria for watering performance was pre-watering moisture of soil at option 5-80% under-soil moisture for the layer 0-60 cm. The irrigation norm for all options was 50 mm. The irrigation norm for option 5 was 150 mm, and for options 2, 3 and 4-100 mm. Irrigation was performed gravitative along short closed furrows. After the completion of all experimental options, there were established the content and yield of the main chemical components in soybean grains - raw fat content, raw protein, raw fibres, raw ash and non-nitrogen extracted substances. Watering cancellations in the period of seed filling decrease the raw protein content. Watering cancellation in the bean formation period has a negative influence on protein content in soybean or does not influence it at all. Watering cancellation during the reproductive period decreases raw protein yield, which leads to a decrease in grain yield. Regarding raw fats, the most favourable is the water cancellation in the period of seed filling which favours growth in their content. Watering cancellation in the period of seed filling leads to a more significant decrease in lysine content. Despite the watering cancellation in a particular phase, the application of the other two waterings increases carbohydrate content in soybean grains compared to that obtained in non-watering conditions.

Principal Component Analysis of SERS-Based Chicken, Beef and Pork Fats

The issues of non-halal ingredients in food products make it important to investigate the technique to cluster the animal fats. Combination of Surface Enhanced Raman Spectroscopy (SERS) and Principal Components Analysis (PCA) has not been investigated in differentiating chicken, beef and pork fats. This paper describes the analysis of SERS based chicken, beef and pork fats in the form of solid and liquid using PCA. The Raman spectra of raw fats, dried fats and oil data were acquired using SERS, filtered using a high-pass filter and then normalized. The features of the chicken, beef and pork fats were selected using three PCA selection criteria. It was found that the data dimension of these fat samples can be reduced up to 99.75% and the cluster of the chicken, beef and pork fats can be observed clearly in the oil compared to the raw and dried fats.

Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids.

The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emulsion systems. Stability, microstructure, color and texture of emulsions were evaluated. The chemical interesterification had an effect on the modified blends properties, and caused an increase in polar fraction content and acid value, and a decrease in nonpolar fraction content. No effect on the fatty acids composition has been found. The evaluation of the prepared emulsions results allowed us to select two of the most stable and favorable samples—both containing chemically interesterified calf tallow and a pumpkin seed oil blend in a ratio of 1:3 as a fatty base, and xanthan gum or carboxymethylcellulose as a thickener. The obtained dispersions, containing fatty bases with improved physicochemical properties and desirable functionality, can be applied as food, cosmetic, and pharmaceutical emulsions.

Introduction and Economical Value of Some Species of the Malvaceae Family in the Republic of Moldova

AbstractThe family Malvaceae includes about 243 genera and at least 4 225 species of herbs, shrubs and trees. They are widely varied and include several important crops, which are mainly used as sources of fibre, food and beverages, medicines, timber. The species of the family Malvaceae: annual, Malva crispa and Malva meluca, native to East Asia, and perennial, Sida hermaphrodita, from North America, grown in monoculture in the experimental land of the Botanical Garden (Institute), served as subjects of the research, and the traditional crop Medicago sativa was used as control. The importance of the studied species of the family Malvaceae consists in their very rapid emergence and fast growth. The analysis of the chemical composition suggested that the dry matter of the studied species, at the 1stmowing contained 15.67-21.67 % raw protein, 2.15-4.46 % raw fats, 8.35-11.53 % minerals and 34.74-40.66 % nitrogen free extract, Medicago sativa - 17.03 %, 2.30 %, 33.31 %, 8.01 % and 39.41 % respectively, making them good candidates for use as livestock feed and for biomethane production. The nutritive value of 100 kg fresh mass of the studied Malvaceae species was 14.9-16.6 nutritive units and 153-173 MJ metabolizable energy, a nutritive unit contained 154.2-191.0 g digestible protein with high concentrations of limiting amino acids, the control - 21 nutritive units, 228 MJ and 164.3 g digestible protein, respectively. The calculated capacity of biomethane production of the studied Malvaceae species can reach 231-267 l/kg organic matter, Medicago sativa - 248 l/kg organic matter. The theoretical ethanol yield from structural carbohydrates of the dry biomass of stalks averaged 437-527 L/t in Malvaceae species, as compared to 485 L/t in corn. The best results were achieved by Sida hermaphrodita, due to its high amount of structural carbohydrates. These species may serve as feed for livestock, but also as multi-purpose feedstock for biorefinery in Moldova.

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat’s composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements.

Determination of Physicochemical Properties and Emissions for Different Blends of Biodiesel from Watermelon(Citrullus lanatus L.) Seeds and Diesel Fuel

Across the world the fossil fuels are depleting and countries are forced to find an alternative source to reduce green house gases and replace petroleum fuels. Depending of the raw material sources, vegetable oils, animal fats or algae, biodiesel offers a solution for a clean-burning diesel fuel. Watermelon (Citrullus lanatus L.) seed were collected and the oil was extracted. The oil was transformed into fatty acid methyl esters through a transesterification process and blended in various proportions with diesel fuel. The physico-chemical properties of fuels were determined. Results obtained showed that the biodiesel has a density (0.870 g/cm3), kinematic viscosity 40�C (3.1 mm2/s), flash point (128�C), saponification index (150 mgKOH/g), iodine index (108 mgI2/100g), peroxide index (3.7 mEqO2/Kg) and oxidation stability (6 hours) in the range of UE specifications. The engine tests were conducted on a Deutz F4L912 diesel engine, 51 kW, 4-stroke, air cooled, direct injection diesel engine. From the test performed was observed that the CO and HC emissions were reduced due to high content of oxygen in biodiesel blends.

The Perspective of Cultivation and Utilization of the Species Silphium Perfoliatum L. and Helianthus Tuberosus L. in Moldova

Abstract. The species of Asteraceae family, sylph or cap plant, Silphium perfoliatum, cv.Vital and Jerusalem artichoke, Helianthus tuberosus, cv. Solar from the collection of nontraditional fodder plants, Botanical Garden ( Institute ) of Academy of Sciences of Moldova, as study objects. The annual productivity of S. perfoliatum, cv.Vital was 14.28 kg/m2 of fresh mass and 2.41 kg/m2 of dry matter, H. tuberosus, cv. Solar - 16.3 kg/ m2 or 4.0 kg/ m2 respectively. Chemical composition absolutely dry substances of S. perfoliatum, cv.Vital: 15.94% raw protein, 3.25% raw fats, 29.96% raw cellulose, 165.17 mg/kg carotene and H. tuberosus, cv. Solar 9.32% raw protein, 1.93% raw fats, 21.29% raw cellulose, 8.75% mineral substances, 58.71% non-nitrogenous extractive substances it was established in the first harvesting. Stems of these species in autumn-winter accelerated release the humidity, are resistant to lodging, does not demand sophisticated equipment at harvesting, and can be harnessed for solid biofuel production; caloric capacity of the plant of S. perfoliatum reach 18.3 MJ/kg, and at the H. tuberosus - 18.7 MJ/kg.

INFLUENCE OF TREATMENT WITH BIOFERTILIZERS OVER THE CHEMICAL COMPOSITION AND THE ENERGY NUTRITIONAL VALUE OF FORAGE FROM BIRDSFOOT TREFOIL

During the period of 2010–2012 at the experimental field of RIMSA–Troyan was studied the independent effect of the following biofertilizers: phosphorus humate (3000 l/ha), boron humate (1000 l/ha) and molybdenum humate (1000 l/ha) and the combination (phosphorus humate 2500l/ha + boron humate 1000 l/ha + molybdenum humate 1000 l/ha) on the chemical composition and the energy nutritional value of forage of birdsfoot trefoil. It was found out that the use of preparations increased the content of raw protein in the forage with the values from 4.39 to 16.56%, as the most effective was the effect of boron humate. After the independent application of phosphorus humate, as well as its combination with boron and molybdenum humate, the crude fiber were with the lowest values, and boron and molybdenum increased their content by 8.57 and 5.88%. Raw fats had the highest content after treatment by boron humate (4.79% over the control) and NFE by phosphorus humate (4.24% over the control). The highest positive effect over the food units of milk (FUM) and growth (FUG) showed the treatment of birdsfoot trefoil by boron humate, as a result of which FUM exceeded the control by 8.84%, and FUG by 12.84%. Fertilization by biofertilizers contributed to obtain forage of birdsfoot trefoil close to its organic growing.

Changes of polymorphism of lipid fractions of shortcrust pastries during storage

Differential scanning calorimetry (DSC) method allows to observe changes in polymorphism of fats, expressed as melting temperature and melting enthalpy of individual forms, created as a result of changes occurring in the structure of crystal lattice of a given lipid fraction. Degree of oxidation and hydrolysis of fat also influence the changes taking place in its polymorphism. The aim of this study was to establish the influence of kind of fat used for baking shortcrust pastries on selected properties of lipid fraction extracted from final product directly after baking and after storage. Changes of polymorphism in raw fats and fats extracted from shortcrust cookies were analyzed with the use of DSC. DSC analysis of raw fats revealed that the least amount of polymorphic forms had Akobake MP fat, the highest amounts of which can be found in Akobake BC fat and “Kasia” margarine (both three forms). The biggest changes in crystal lattice after baking process, compared to raw fat, took place in lipid fractions obtained from pasties obtained with the use of Akobake MP fat. In case of Akobake BC fat, in raw fat, the dominance of a form (59 J g−1) with a melting point around 3.5 °C and much smaller amounts of forms with melting temperatures of 25 and 35 °C, that is 3.2 and 7.5 J g−1, respectively, were observed. During storage, further lowering of melting temperature of a polymorphic form with the lowest value of maximal temperature of melting process (peak I) was noticed. This phenomena indicates that further changes take place in lipid fractions during storage of the final product.

Gas chromatography procedures and equipment for the paints and inks industry: Part I

For the separation and isolation of simple chemical compounds, the molecular weights of which in general do not exceed 600, gas chromatography offers one of the most flexible and adaptable analytical techniques available in the modern laboratory. It is only just over 25 years ago that the first successful applications of this technique were reported by James and Martin, yet modern commercial gas chromatographs exhibit a high degree of refined engineering applied to the separation procedures themselves which, when combined with microprocessor control and other recent developments in the field of electronic data handling, offer to the analyst considerable scope for the examination of even the most intractable samples. In the paint industry the facilities offered by gas chromatography are being fully exploited in the analysis of raw materials, notably solvents, monomers, oils and fats; in the analysis of finished paints and in the control of the working environment as demanded by present‐day health and safety regulations. This article presents a review of the analytical procedures that are possible using modern gas chromatography techniques.

British Food Journal Volume 50 Issue 12 1948

Natural Fats.—It is important to bear in mind that there is an acute shortage of fats throughout the world. Most of the great sources of tropical fats, palm oil, copra and ground nut oil, are still producing much smaller quantities than before the war, partly because a lack of consumer goods makes the natives disinclined to collect raw material, partly because it takes a long time to rebuild a complicated industry and trade that was wrecked in many areas to a large extent by the upheaval of the war. Other sources of raw fats that were available to us before the war have dried up entirely, so far as we are concerned. India no longer exports edible oils. But, even if these sources of fat were as productive now as they were before the war there would still be a big world shortage, so great has become the demand for fats. As I see the problem, the only real solution, although it necessitates taking a very long‐range view, is rapidly to push ahead with the development of ambitious undertakings in the tropical belt of the world, similar in character to the ground‐nut scheme that our Government has had the courage and initiative to launch. The potential productivity of the vast tropical belt is prodigious, if the enormous tasks of dealing with disease, infestation, sanitation, fertilisation and land conservation can be successfully tackled, as I am confident the pioneer experimental attack in East Africa will demonstrate. Such developments will provide not only the fat so greatly needed for human use but enormous quantities of animal feeding stuffs with which to increase the production of bacon, meat, poultry, milk, butter and cheese. But, as I have remarked, this is a long‐range view. It will be asked whether there is any alternative likely to bring about an increase in. the supply of fats during the next two or three years. There is a possibility that there may be a steady, if slow, improvement. The supply of tropical fats will, I think, tend to get a little better as conditions in the producing areas gradually return to what they were before the war, and there is also the hope, perhaps a rather slender one, that food for livestock will not be as restricted in the next year or two as it has been. Production of whale oil is also on the up‐grade. So much, then, for the supply of ordinary natural fats, but, as we should consider every possible approach to the problem, passing reference should be made to other potential sources of supplies. There are two directions in which much exploration has been undertaken. In both the Germans were the pioneers.

"THE PRODUCTION OF ANTISCORBUTIC VITAMIN BY GERMINATION"

To the Editor: —I read with interest your editorial of Dec. 27, 1924, on this subject. I refer particularly to the following: The raw milk, whole wheat, crude fats and fresh vegetables of one or two generations ago have to a large extent become pasteurized or evaporated milks, patent flour, refined or hydrogenated oils and canned foods in this day. Most of the changes represented involve features that have something to recommend them. We are not so reactionary as to assert that the old is always better than the new and that innovations in food manufacture have no redeeming aspects. In respect to antiscorbutic properties, however, it must be frankly admitted that the changes have as a rule been attended with a decrease of vitamin C. This has proceeded to such an extent that intelligent dietitians are alert to the need of supplying antiscorbutics, notably in the form of fresh