Fatty acid profile of edible oils and fats consumed in India

Dorni, Charles; Sharma, Paras; Saikia, Gunendra; Longvah, T.

doi:10.1016/j.foodchem.2017.05.072

Cited by 195 publications

(132 citation statements)

References 28 publications

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“…The level of linolenic acid in CNO, SBO, and RBO was 7.09, 6.11, and 0.49%, respectively. Similar results for the FA profile of edible oils have been reported by previous studies (Dorni et al, ; Ozulku, Yildirim, Toker, Karasu, & Durak, ). The linoleic and linolenic acids are the essential FAs in human nutrition that must be supplied by the diet (Pardauil et al, ; Saini & Keum, ).…”

Section: Resultssupporting

confidence: 90%

“…Vegetable oils (VOs) are an essential component of food that provides energy, essential fatty acids (FAs) and act as a carrier of fat‐soluble (A, D, E, and K) vitamins (Dorni, Sharma, Saikia, & Longvah, ). FAs are categorized as saturated (SFAs), mono (MUFAs), and polyunsaturated (PUFAs) on the basis of presence or absence of double bonds in side chains (Saini & Keum, ).…”

Section: Introductionmentioning

confidence: 99%

“…FAs are categorized as saturated (SFAs), mono (MUFAs), and polyunsaturated (PUFAs) on the basis of presence or absence of double bonds in side chains (Saini & Keum, ). The content of FAs varies in different crop seeds and consumption of edible VOs rich in SFAs increases the risk of coronary heart problems (Dorni et al, ; Ganesan, Sukalingam, & Xu, ). VOs low in SFAs and high in PUFAs and MUFAs are recommended for a healthy life.…”

Section: Introductionmentioning

confidence: 99%

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Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Kaur

Singh

2019

J Food Process Preserv

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Fatty acid composition (FAC), thermal properties, viscosity, oxidative stability, and Fourier transform infrared (FTIR) spectra of canola oil (CNO), cottonseed oil (CSO), sunflower oil (SFO), rice bran oil (RBO), and soybean oil (SBO) were determined and their effect on eggless muffin characteristics was evaluated. Saturated (SFAs), mono (MUFAs), and polyunsaturated fatty acids (PUFAs) were noticed higher in CSO (25.92%), CNO (60.95%), and SBO (59.69%), respectively. The peak intensities (at 3,009, 2,925, 2,854, and 1,745 cm−1) in FTIR spectra and thermal profiles were influenced by the saturated and unsaturated FAC of vegetable oils (VOs). SBO batter showed lower G' and G" values compared to those prepared using other VOs. SBO muffins showed the lowest water activity (0.80) and highest specific volume (50 ml/g) compared to muffins prepared with other VOs. This investigation showed that SBO contains FAC with the acceptable ω6/ω3 ratio (9.4:1) and is suitable for developing eggless muffins. Practical applications In this research work, vegetable oils differed in color, viscosity, oxidative stability, FTIR spectra, thermal properties, and fatty acid composition and their effect on eggless muffin characteristics. Batter prepared using soyabean oil showed desirable viscoelastic behavior, higher muffin volume and sensory scores. Soyabean oil contains desirable fatty acids (with appropriate ω6/ω3 ratio) for health benefits and is beneficial for replacing saturated fat in developing eggless muffins.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Kaur

Singh

2019

J Food Process Preserv

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“…Among the monounsaturated fatty acids, the oleic acid presented the highest levels, especially in the intermediate stage. The oleic has resistance to oxidative reactions and thus confers more oxidative stability to vegetable oils . The presence of monounsaturated fatty acids in vegetable oils is associated with protective effects on cardiovascular diseases for lowering low‐density lipoprotein (LDL)‐cholesterol levels …”

Section: Resultsmentioning

confidence: 99%

“…The lipids constitute a variety of natural products including fatty acids and their derivates, which are important for energy supply, participation in metabolic processes and constitution of cell membranes, the main sources being vegetable oils …”

Section: Introductionmentioning

confidence: 99%

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

et al. 2019

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BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils. RESULTS The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46–1.82 g kg−1) and total phenols (3.54–15.91 g gallic acid equivalents kg−1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg−1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg−1) and contained oleic (521.83 g kg−1), palmitic (209.13 g kg−1) and linoleic (195.4 g kg−1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils. CONCLUSION Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry

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Highly functional lactic acid ring‐opened soybean polyols applied to rigid polyurethane foams

Herrán

Amalvy

Chiacchiarelli

2019

J of Applied Polymer Sci

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We synthesized polyols with high hydroxyl functionalities (F OH s), between 9.0 and 12.6, and characterized them with differential scanning calorimetry, thermogravimetric analysis, and size exclusion chromatography after we parametrically studied the ringopening reaction of epoxidized soybean oil with lactic acid (LA) as a function of the reaction temperature and lactic acid equivalent fraction (f LA ). An increase of only 20 C in the reaction temperature (from 80 to 100 C) caused changes in the hydroxyl number (+17.8%), F OH (-25%), viscosity (-14.0%), and oligomeric content (-24.1%). f LA mostly affected the ring-opening yield, and only for f LA values above 0.4 was possible to achieve values higher than 80%. Rigid polyurethane foams (rPUFs) were synthesized and characterized with scanning electron microscopy, dynamic mechanical analysis (DMA), and compressive mechanical tests. rPUFs with a very high specific compressive strength (7.8 kPa kg -1 m 3 ) were synthesized solely with biobased soybean oil. DMA revealed a compromised relationship between the specific compressive strength and its temperature dependence. To increase the first one, the most relevant method was to increase F OH . Instead, to increase the latter one, the OH number had to be maximized.

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Fatty acid profile of edible oils and fats consumed in India

Cited by 195 publications

References 28 publications

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

Highly functional lactic acid ring‐opened soybean polyols applied to rigid polyurethane foams

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