Chemical and Physical Properties of Fatty Acids

deMan, J.M.

doi:10.1201/9781420006902.ch2

Cited by 16 publications

(18 citation statements)

References 58 publications

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“…Others have not previously used this ratio due to the known fact that the rate of degradation is correlated to the degree of saturation. Many researchers (deMan, 1992;Eerkens, 2003aEerkens, ,b, 2005 have mentioned that the rate of oxidation between C18:0 and C18:2 varies by 1:1200 at 100 C and thus might provide misleading evidence. Due to this reason this ratio is usually not considered in ratio studies.…”

Section: Discussion/conclusionmentioning

confidence: 97%

“…Carboxylic acidsfatty acids can be esterified by alcohols in the presence of suitable acidic or basic catalyst (Eerkens, 2002(Eerkens, , 2005Stauffer et al, 2005Stauffer et al, , 2006Christie, 1989O'Fallon et al, 2007;Evershed, 1993;deMan, 1992). Derivatization or esterification of fatty acids yields to two main advantages: a decreased in reactivity and an increase in volatility.…”

Section: Transesterification/methylationmentioning

confidence: 99%

“…For example, unsaturated fats oxidize more quickly than saturated ones, the rate increasing over 10 times for each double bond present. Furthermore, it is estimated that the rate of oxidation between C18:0, C18:1, C18:2 and C18:3 at 100 C is 1:100:1200:2500 (deMan, 1992). In addition, longer-chained compounds oxidize more quickly than shorter-chained compounds.…”

Section: Fatty Acids Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Examination of prehistoric artifacts via fatty acid methyl ester (FAME) techniques using modern environmental stewardship

Koirala

Rosentreter

2009

Journal of Archaeological Science

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Section: Discussion/conclusionmentioning

confidence: 97%

Section: Transesterification/methylationmentioning

confidence: 99%

Section: Fatty Acids Introductionmentioning

confidence: 99%

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Examination of prehistoric artifacts via fatty acid methyl ester (FAME) techniques using modern environmental stewardship

Koirala

Rosentreter

2009

Journal of Archaeological Science

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“…The peroxide value of the fruit oil (0.041 mEq of O 2 =kg) is lower than that obtained for cassava seed oil (2.5 mEq of O 2 =kg) by Popoola and Yangomodou, 29 and also contrasts to commonly consumed oils such as palm, coconut, groundnut, and melon oils, which have higher peroxide values (4.0, 10.0, 18.2, and 2.0 mEq=kg of oil, respectively). 31 Therefore, the fruit oil may be explored in the manufacture of margarine. The similarity in the saponification value of the two oils is an indication that the average molecular masses of fatty acids in the oils are within the same range.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Properties of the Oil from the Fruit ofBlighia sapidaand Toxicological Evaluation of the Oil-Based Diet in Wistar Rats

Oladiji

Shoremekun

Yakubu

2009

Journal of Medicinal Food

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The physicochemical properties of the oil from the fruit of Blighia sapida and the toxicological effect of the oil-based diet on some biochemical parameters of selected rat tissues and serum were studied. The smoke, flash, and fire points as well as peroxide, iodine, and acid values of the fruit oil were significantly lower (P < .05), whereas the specific gravity, relative density, saponification, and ester values compared well with soybean oil. The fruit oil yield was 20.02%. The oil consisted of 22.22% saturated, 56.43% monounsaturated, and 21.35% polyunsaturated fatty acids. It is richer than soybean oil in behenic, palmitoleic, oleic, gadoleic, erucic, and 9,12-eicosanoic acids by 15.70%, 0.89%, 7.22%, 12.05%, 8.27%, and 21.35%, respectively. The liver- and kidney-body weight ratios as well as the serum concentrations of cholesterol and high-density lipoprotein cholesterol of the rats maintained on diet formulated with the oil from the fruit of B. sapida increased significantly (P < .05), but the triglyceride and atherogenic index decreased (P < .05). The low-density lipoprotein cholesterol concentration and the heart-body weight ratio of the rats fed with the fruit oil diet compared well (P > .05) with those on soybean oil-based diet. Animals fed with the fruit oil-based diet had their activities of liver glutamate oxaloacetate transaminase and glutamate pyruvate transaminase as well as alkaline phosphatase activities of the liver and kidney decreased with corresponding increase in the serum enzymes. These results suggest that oil from B. sapida fruit could be edible and may be explored as raw materials in the paint, margarine, and soap industries. The oil is also unlikely to predispose the animals to cardiovascular risk, but may labilize the plasma membrane of the hepatocytes and nephrons. It may also have a negative effect on the metabolism and regulation of amino acid in the animals. Therefore, the oil from B. sapida fruit may not be completely safe for consumption.

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“…Hexanal was the dominant aldehyde in PL-treated samples, increasing by four-and sixfold in Manchego and Gouda, respectively. This aldehyde derives from the oxidation of linoleic acid (de Man, 2000), which accounts for 1.5-3 % of total fatty acids of cheese (Marcos et al 1985) and is among the most oxidation-sensitive fatty acids. Hexanal accounted for about 7-10 % of the lipid oxidation volatiles detected in PL-treated samples.…”

Section: Volatile Compound Analysismentioning

confidence: 99%

Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile

Fernández

Arias

Hierro

2016

Food Bioprocess Technol

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Two cheese varieties with different surface features (Gouda and Manchego) were tested for pulsed light decontamination of Listeria sp. on ready-to-eat presentations. Sensory quality and volatile profile were also studied. Cheese slices were flashed with fluences comprised between 0.9 and 8.4 J/cm 2 . The treatment was less effective in Manchego than in Gouda, in which 3 log cfu/cm 2 were obtained with 0.9 J/cm 2 . No sensory changes were observed due to the application of this dose. In Manchego slices, the maximum inactivation obtained was lower than 1 log cfu/cm 2 even at the highest fluence used. In both cheeses, differences in odour and flavour were reported immediately after treatment for fluences ≥4.2 J/cm 2 , due to the development of sulfur notes. Volatile analysis showed an increase of sulfur compounds which could explain these observations. The concentration of sulfur volatiles and the corresponding sensory notes disappeared during cold storage. In view of these results, pulsed light could be considered a useful strategy to decontaminate smoothsurface ready-to-eat cheeses.

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Chemical and Physical Properties of Fatty Acids

Cited by 16 publications

References 58 publications

Examination of prehistoric artifacts via fatty acid methyl ester (FAME) techniques using modern environmental stewardship

Examination of prehistoric artifacts via fatty acid methyl ester (FAME) techniques using modern environmental stewardship

Physicochemical Properties of the Oil from the Fruit ofBlighia sapidaand Toxicological Evaluation of the Oil-Based Diet in Wistar Rats

Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile

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