SEPARATION OF TOCOPHEROLS AND TOCOTRIENOLS FROM PALM FATTY ACID DISTILLATE USING HYDROLYSIS-NEUTRALIZATION-ADSORPTION CHROMATOGRAPHY METHOD

Vitamin E from palm fatty acid distillate (PFAD) was concentrated in this study by removing the extraneous matters, especially free fatty acids (FFA) and acylglycerols. Original PFAD used in this study contained 85 and 13.7% of FFA and acylglycerols, respectively. Acylglycerols in PFAD were first hydrolyzed using commercially available immobilized Candida antarctica lipase at 60C for 6 h. The fatty acids liberated, together with the existing FFA were then removed by neutralization. Hydrolysis followed by neutralization step concentrated vitamin E from an initial amount of 0.37 to 4.32%. Hydrolysis was an important step as without hydrolysis, neutralization could only concentrate vitamin E to 1.80%. Oil extracted from hydrolyzed and neutralized PFAD was then subjected to a normal-phase silica adsorption chromatography. The column was first eluted with hexane followed by isopropanol. A large amount of acylglycerols was removed during the first elution, while vitamin E was desorbed by isopropanol, with a recovery of >90%. Vitamin E concentration after hydrolysis, neutralization and adsorption chromatography was 15.2%. The method described in this study offers an alternative for the existing separation methods. It could be applied as one of a series of steps in producing high-purity vitamin E concentrates.     

FATTY ACID COMPOSITION AND TOCOPHEROL CONTENT OF AMAZONIAN PALM OILS

The characteristics of oils recovered from seeds of Astrocaryum chambira and A. urostachys have been evaluated. The gas chromatographic analyses showed that lauric and myristic acids are predominant fatty acids accounting for 50.8–52.3 and 26.2–28.1% of the total, respectively; thus, resembling closely to palm kernel stearines. Tocotrienols were the major antioxidants present in both Astrocaryum chambira and A. urostachys Kernel oils. Application of these oils in the confectionery industry without use of any fractionation techniques is recommended.     

RECOVERY OF PALM CAROTENE FROM PALM OIL AND HYDROLYZED PALM OIL BY ADSORPTION COLUMN CHROMATOGRAPHY

Crude palm oil and crude palm olein were hydrolyzed with lipase from Candida rugosa to produce a free fatty acid (FFA) rich oil. The percentages of FFA produced and carotene degradation after the hydrolysis process were determined. The palm oil and hydrolyzed palm oil were subsequently subjected to column chromatography. Diaion HP-20 adsorbent was used for reverse phase column chromatography at 50C. Isopropanol or ethanol, and n-hexane were used as the first and second eluting solvents, respectively. The objective of hydrolyzing the palm oil was to produce more polar FFA-rich oil in order to enhance the nonpolar carotene bind to the nonpolar HP-20 adsorbent in the column chromatography process. Hydrolyzing palm oil with lipase from Candida rugosa gave 30- and 60-fold, respectively, of FFA in the crude palm oil and crude palm olein in 24 h at 50C. Approximately, 15.56 and 17.48% of carotene degraded in crude palm oil and crude palm olein, respectively. For column chromatography, using isopropanol or ethanol as the first eluting solvent, unhydrolyzed oil and hydrolyzed oil showed the carotene recovery infraction two (carotene-rich fraction) of about 36–37 and 90–96%, respectively. Over 90% of carotene recovery was obtained from     

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

This research was carried out to determine the effects of vitamin E supplementation on inter- and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL-α tocopheryl acetate) per lamb per day for the 75-day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4 0.5C for 24 h. Then , M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra- and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra- and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C₁₂), linoleic (C_18:2) and linolenic (C_18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C_18:1), palmitic (C₁₆ and stearic (C₁₈) acids.     

ADSORPTION EFFICIENCY OF SELECTED ADSORBENTS IN SESAME OIL MISCELLAS

In a sesame oil miscella (40% and 60%) system the adsorption efficiency for free fatty acids (Q_FFA.) and carotenoids (Q_c) provided by pine wood carbon (also known as vegetable carbon), two commercial synthetic silica adsorbents, and rice hull ash were compared at different adsorbent dosages (1.0, 2.5 and 5.0%).
At all the adsorbent dosages investigated the pine wood carbon achieved a higher Q_FFA than synthetic silicas and rice hull (P < 0.05). This effect was more evident as the carbon concentration decreased (P < 0.05). However, in the case of carotenoids none of the adsorbents exhibited a significant advantage in Q_c (P < 0.50) at any of the adsorbents dosages utilized. Rice hull ash had the highest oil retention, while silicas exhibited an oil retention profile with lower values than that obtained with pine wood carbon (P < 0.10). The results suggest that pine wood carbon might have the same capability as silicas when used with sequential addition of clay in sesame oil miscella refining, with the advantage of higher adsorption efficiency than silicas for free fatty acid adsorption.     

PHYTOCHEMICAL AND FATTY ACID PROFILE OF SELECTED RED RASPBERRY CULTIVARS: A COMPARATIVE STUDY

ABSTRACT

Seven red raspberry cultivars (Heritage, Canby, Willamette, Hollanda Boduru, Newburgh, Tulameen and Meeker) were evaluated for their total anthocyanin (TACY), total phenolics (TP), trolox equivalent antioxidant capacity (TEAC), fatty acids (FAs) and soluble sugars properties. The TACY, TP and TEAC content ranged from 171.5 to 475.0 µg/g fresh weight (fw), 864.4–1246.9 µg gallic acid equivalent/g fw and 19.4–32.7 µmol TE/g fw, respectively. The highest values of TACY, TP and TEAC content were obtained from the Newburgh cultivar. The FA compositions of raspberry cultivars ranged from 4.97 to 20.31% saturated FAs, 14.65–18.47% monounsaturated FAs (MUFAs) and 62.85–78.68% polyunsaturated FAs (PUFAs). Cultivars Meeker and Newburgh had the highest level of MUFAs, respectively, while the highest level of PUFAs was observed in cultivar Hollanda Boduru. The main soluble sugars of the seven raspberry genotypes were also separated, identified and quantified using high‐performance liquid chromatography with refractive index detection. According to the results, fructose, glucose and sucrose were detected as the main soluble sugars, while xylose and mannose were not detected in the raspberry fruits.

PRACTICAL APPLICATIONS

There have been no previous studies comparing the fruit quality characteristics of raspberry cultivars. Raspberries may be a good alternative crop with a high market value, especially highly profitable due to the long harvesting period, because of the ideal climatic conditions. The objective of this work was to evaluate seven red raspberry cultivars in terms of their total anthocyanin, total phenolic, antioxidant capacity, fatty acids profile and soluble sugar properties.     

FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINA

ABSTRACT

In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis‐9,trans‐11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample.

PRACTICAL APPLICATIONS

The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well.     

COMPARISON OF RECOVERY METHODS FOR CLOSTRIDIUM PERFRINGENS FROM SELECTED FOODS1, 2

Ground beef, extruded soy protein (ESP), and ESP extended ground beef were analyzed for Clostridium perfringens by several isolation techniques. C. perfringens was isolated by one or more of nine procedures from 68% of all units analyzed. One or more of the four isolation temperatures when samples were blended and one or more of the four temperatures when samples were not blended detected C. perfringens in 60 and 59% of the units, respectively. Incubation of fluid thioglycollate media (FTM) at 37 and 46°C resulted in a significantly higher isolation rate than all other methods, with blended samples incubated at 46°C being the most practical. Heat shocking samples at 75 and 95°C yielded only two isolates not isolated at 37 or 46°C. Direct inoculation of sulfite polymyxin sulfadiazine agar pour plates showed only 40% of all units analyzed contained C. perfringens. C. perfringens was isolated from 85, 23, and 94% of the ground beef, ESP, and ESP extended ground beef units, respectively.     

INFLUENCE OF EXTRACTANT ON L-ASCORBIC ACID RECOVERY FROM SELECTED FOODS AND BEVERAGES

Recovery of L-ascorbic acid from selected vegetables, beverages and cereal was determined using up to 3 metaphosphoric acid-containing reagents, 3% trichloroacetic acid (TCA), and cold 0.05 Mperchloric acid (HCIO₄). Stability of ascorbic acid in these extractants was monitored over a 4 h holding period. All extractants yielded similar results for the beverages, however, TCA extracts of spinach and HCIO, extracts of tomatoes and cereal produced lower results than the other extractants. L-ascorbic acid content of green beans extracted with HClO₄, TCA, and 3% HPO₃, - 8% HOAC diffed from their initial values at 2, 4, and 4 h, respectively.     

FATTY ACID COMPOSITION OF LIPIDS FROM BROILERS FED SATURATED AND UNSATURATED FATS

SUMMARY— The effect of feeding saturated fat (tallow) and unsaturated fat (safflower oil) to broilers on the change in fatty acid composition of lipids deposited in broiler tissues at 4, 6, 8, and 10 wk of age was determined. Fatty acids from raw and cooked skin, excluding that on the neck and third wing joint, breast meat, thigh meat, and abdominal fat were identified by using gas liquid chromatography. Fatty acids from water in which carcasses were cooked were also identified. The degree of unsaturation of fatty acids in these tissues wars influenced by the degree of unsaturated fatty acids in the diet and tended to assume the fatty acid composition of the diet. In some cases, however, the higher levels of certain fatty acids in depot fat was not present in broilers fed the higher levels in the diet. Fatty acids in the larger amounts in all broiler tissues were palmitic, stearic, ofeic, and linoleic but varied in amount among the different age broilers fed the same ration as well as different rations. In most cases there tended to be an inverse relationship between oleic and linoleic acids in the tissues. Lipids from cooked tissues contained a larger amount of 18-carbon unsaturated fatty acids than the other fatty acids combined. Fatty acids collected from cooking water were similar to those in cooked tissues. The presence of 13- and 25-carbon chain fatty acids noted in tissues of 4 wk-old broilers suggests a difference in the metabolism of fat in different age birds. Futher research is needed to substantiate this finding.     

BARLEY DORMANCY AND FATTY ACID COMPOSITION OF LIPIDS ISOLATED FROM FRESHLY HARVESTED AND STORED KERNELS

The influence of kernel surface lipids on barley dormancy was investigated. Kernels with surface lipids extracted by chloroform:methanol (2:1) germinated nearly as well as Intact kernels subsequent to steeping in either distilled water or a solution of formaldehyde (ca 800 mg/l). Both water-sensitivity and innate dormancy were reduced in intact and surface-lipid extracted kernels stepped in formaldehyde when compared with kernels steeped in distilled water. Differences in fatty acid composition occurred in both surface and total kernel lipids of grain held in storage. However, compositional changes in fatty acids could not be used to predict kernel dormancy since increasing germination properties of kernels during the storage period were influenced by environmental conditions at time of harvest and varietal differences.