Further studies on the pancreatic hydrolysis of some natural fats

Coleman, M. H.

doi:10.1007/bf02633055

Cited by 139 publications

(38 citation statements)

References 22 publications

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“…According to HPLC analysis, TAG containing three unsaturated FA constituted 40% of the total TAG. This is in good accordance with the values calculated by using the distribution theory (7,8). However, some discrepancies appear when considering individual species, in particular in the case of trioleoyl and trilinoleoyl glycerols.…”

Section: Resultssupporting

confidence: 92%

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Triacylglycerol composition of oil from Pistacia atlantica fruit growing in Algeria

Yousfi

Nadjemi

Belal

et al. 2005

J Americ Oil Chem Soc

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The distribution of FA between the sn-2 and sn-1,3 positions of TAG from Pistacia atlantica fruit oil of Algeria has been determined. Unsaturated FA showed a preference for the internal position. Linoleic and oleic acids occurred predominantly in the sn-2 position with lesser amounts evenly distributed between the sn-1 and sn-3 positions, as generally found in vegetable oils. The oil was found to contain TAG that were trisaturated (0.93%), disaturated (15.06%), monosaturated (44.64%), and triunsaturated (38.10%). The distribution of the TAG calculated using the lipase hydrolysis technique is slightly different from that determined with HPLC. This is particularly true for trioleoyl and trilinoleoylglycerols. In contrast, the agreement between theory and experiment is good for TAG containing two palmitoyl and one oleoyl, one oleoyl and two linoleoyl, and one palmitoyl and two oleoyl chains.Paper no. J10979 in JAOCS 82, 93-96 (February 2005).No investigation of the TAG components of Pistacia atlantica fruit oil has been reported. The aim of this study is to elucidate the distribution of FA attached to the glycerol molecule and determine the amount of TAG in the oil of P. atlantica. This study is an extension of previous work by the authors to evaluate the fruits of the P. atlantica tree as a potential source of vegetable oil, with special emphasis on their FA and sterols (1).The main FA of many species of pistachio are oleic, linoleic, and palmitic. β-Sitosterol is the main sterol of P. and P. vera fruit oils (1-4).The FA composition can indicate the stability levels and the nutritional quality of oils, but not their functional properties. Therefore, the type and amount of the various TAG species present in the oil are determinants of the physical and functional properties of the oil. EXPERIMENTAL PROCEDURESPistacia atlantica fruits were obtained from the Tadjrouna region of the Laghouat department in southern Algeria. Boron trifluoride (12.5% in methanol) and pancreatic lipase were purchased from Sigma-Aldrich (St. Louis, MO). Hexane, diethyl ether, acetic acid, hydrochloric acid, calcium chloride, acetone, and acetonitrile were purchased from Fisher Scientific (Fairlawn, NJ).Fat extraction. The seeds were milled into powder through a 0.5-mm sieve using a hammer mill (IKA-Werke MF 10, Selangor, Malaysia) and extracted with hexane by agitation at room temperature for 24 h. The hexane was removed by rotary evaporation in a water bath at 40°C.Preparation of TAG. To separate the TAG fraction, 1 g of the oil was filtered through a column made with 20 g of silica gel. TAG were eluted with 150 mL of benzene.GC analysis. FAME were prepared by the AOCS Official Method Ce 2-66 (5). A Delsi gas chromatograph, equipped with an FID and a Mega 10 column (25 m × 0.25 mm i.d., 0.25 µm film thickness; Mega, Legnano, Italy) was used to analyze the FAME. The GC conditions were as follows: initial oven temperature (150°C), heating rate (2°C/min), final temperature (200°C), injection port temperature (250°C), detector port temperature ...

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Section: Resultssupporting

confidence: 92%

“…The composition in TAG components of the oil was calculated from the FA found in the 1,3-positions and those determined in the 2-position for the oil, according to the distribution theory (7). The results are given in the Table 3.…”

Section: Resultsmentioning

confidence: 99%

Triacylglycerol composition of oil from Pistacia atlantica fruit growing in Algeria

Yousfi

Nadjemi

Belal

et al. 2005

J Americ Oil Chem Soc

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“…Yield and lipid content of Candida tropicalis grown on individual n-alkanes in a vortex fermenter for 5 days the trigylceride fraction (53 % and 50 % respectively). Although this particular triglyceride fraction has only previously been found in considerable proportions in seed oils such as cocoa butter and illipC butter (Coleman, 1963;Jurriens, 1968), in which over 60 % of the total triglyceride acids are saturated acids (Coleman, 1961;Coleman, 1963), there is no reason to assume that other yeasts containing a similarly high content of saturated acids would not likewise have a high proportion of this particular triglyceride fraction. Unfortunately, few yeasts contain more than about 20 to 30 % saturated acids (see Shaw, 1966;Johnson & Brown, 1972;Johnson, Nelson & Brown, 1972) and of the yeasts that are ' oleaginous' (a term usually applied to vegetable seeds or fruit implying an oil content of at least 15 to 20 %; Fedeli & Jacini, 1971) Candida 107 seems unique in this respect.…”

Section: Discussionmentioning

confidence: 94%

Fatty Acid Distribution in Triglycerides of Yeasts Grown on Glucose or n-Alkanes

Thorpe

Ratledge

1972

Journal of General Microbiology

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SUMMARYLipid contents of yeasts grown on glucose were: Candida lipolytica, 5 . 4 % ; C. tropicalis, 9'4 %; C. utilis, 2.7 yo; Candida 107, 41 %; Hansenula anomala, 12-5 %; Rhodotorula glutinis, 2.7 % ; and R. graminis, 9-1 %. In each yeast about 80 % of the lipid consisted of triglycerides. When the triglycerides from five of the yeasts were analysed in detail, an unsaturated acid was invariably found at the 2-position. With Candida 107 and R. graminis about 50 % of the total triglyceride fatty acids were saturated, resulting in over 50 % of the triglycerides being of the ~~-disaturated-2-monounsaturated type. When Candida 107 and C. tropicalis were grown on individual n-alkanes, from C12 to CI6, the fatty-acid composition varied according to the chain length of the substrate, although with n-tridecane neither yeast produced tridecanoic acid in the triglyceride and with n-dodecane only C. tropicalis contained an appreciable amount of dodecanoic acidin the triglyceride (32 % of the fatty acids).With both yeasts on each alkane substrate, the lipid contents were not only lower than when grown on glucose but contained a smaller proportion of triglyceride. Saturated acids were now located at the 2-position of the triglycerides: Candida 107 grown on n-tetradecane produced 46 % of its triglycerides with a saturated acid at the 2-position. The main advantage to be gained by growing yeasts on n-alkanes is, as far as lipid formation is concerned, the biosynthesis of specific fatty acids rather than the production of plant-like triglycerides.

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“…Lipase hydrolysis was conducted as reported previously (Neff, et al 1992). Triglyceride structures were calculated from the lipase data according to Coleman (1961) and Van Der Waal (1960).…”

Section: Methodsmentioning

confidence: 99%

Physical properties of mutton tallow

List¹,

Steidley²,

Neff³

et al. 2003

Grasas y Aceites

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Names are necessary to report factually an available data: the USDA neither guarantees nor warrants the standard of the product, and the use of the name USDA implies no approval of the product to the exclusion of others that may also be suitable. RESUMEN Propiedades físicas de sebo de cordero.Se han determinado las propiedades físicas de sebo de cordero aislado de riñones, lomo e intestino mediante resonancia magnética nuclear de pulso y técnicas de punto de deslizamiento. La grasa de riñón mostró los mayores contenidos de grasa sólida medida en un rango de temperatura de 10-50 o C seguido por la grasa del intestino y siendo la grasa del lomo la que tuvo el contenido más bajo de grasa sólida. El sebo de cordero contiene ácidos grasos saturados en proporción del 52-64%, índice de yodo que oscilan entre 34-44 y cantidades pequeñas de ácidos grasos trans (3-4%).PALABRAS-CLAVE: Ácidos grasos saturados -Grasa sóli-da -Indice de yodo -Punto de fusión -Resonancia magnética nuclear de pulso -Sebo de cordero. SUMMARY Physical properties of mutton tallow.The physical properties of mutton tallows isolated from the kidney, back and intestinal regions were determined by pulsed nu cl ea r ma gn et ic re so na nce a nd Mett ler dropp ing po int techniques. Kidney fat showed the highest amounts of solid fat measured over a temperature range of 10-50 o C followed by intestinal fat and back fat showed the least amount of solid fat. Mutton tallows contain 52-64% saturated acids, have iodine values ranging from 34-44 and contain small amounts (3-4%) of trans fatty acids.

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Further studies on the pancreatic hydrolysis of some natural fats

Cited by 139 publications

References 22 publications

Triacylglycerol composition of oil from Pistacia atlantica fruit growing in Algeria

Triacylglycerol composition of oil from Pistacia atlantica fruit growing in Algeria

Fatty Acid Distribution in Triglycerides of Yeasts Grown on Glucose or n-Alkanes

Physical properties of mutton tallow

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