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unsaturated-fatty-acids
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Improvement of palm oil and sunflower oil blends by enzymatic interestrification
, Article International Journal of Food Science and Technology ; Volume 46, Issue 5 , 2011 , Pages 1093-1099 ; 09505423 (ISSN) ; Alemzadeh, I ; Sharif University of Technology
Abstract
Palm oil (PO) and sunflower oil (SFO) blends with varying proportions were subjected to enzymatic interesterification (EIE) using a 1,3-specific immobilised lipase. The interesterified blends were evaluated for their slip melting point (SMP), solid fat content (SFC) at 10-40°C, p-anisidine value, peroxide value, free fatty acids (FFA), induction period of oxidation at 110°C (IP110) and composition of fatty acids by gas chromatography. Under EIE treatment, the blends of PO and SFO in different proportions (20:80, 40:60, 50:50, 60:40 and 80:20) had saturated and unsaturated fatty acid content in the range of 37.6-52.0% and 48.0-62.4%, respectively. The blends showed a considerable reduction in...
Analytical methods in fatty acid analysis for microbial applications: the recent trends
, Article Preparative Biochemistry and Biotechnology ; Volume 51, Issue 10 , 2021 , Pages 937-952 ; 10826068 (ISSN) ; Roosta Azad, R ; Sardari, S ; Sharif University of Technology
Taylor and Francis Ltd
2021
Abstract
Fatty acids are among the most important components of many biological systems and have been highlighted in many research fields in recent decades. In the food industry, it is important to check the amount and types of fatty acids in edible oils, beverages and other foods products, and checking the fatty acids parameters are among the quality control parameters for those products. In medical applications, investigation of fatty acids in biological samples and comparing imbalances in them can help to diagnose some diseases. On the other hand, the development of cell factories for the production of biofuels and other valuable chemicals requires the accurate analysis of fatty acids, which serve...
Determination of antioxidant component and activity of rice bran extract
, Article Scientia Iranica ; Volume 18, Issue 6 , December , 2011 , Pages 1402-1406 ; 10263098 (ISSN) ; Alemzadeh, I ; Maghsoudi, V ; Sharif University of Technology
2011
Abstract
Rice bran is one of the most important co-products in the rice milling. In this research, antioxidant activity of two Iranian rice bran varieties, Fajr and Tarem, extracted by three different solvents (methanol, ethanol and ethyl acetate) was evaluated. The order of antioxidant activity was evaluated by measurement of total phenolic content, antioxidant activity in linoleic acid system, reducing power and scavenging capacity by DPPH radical. The methanolic extract of Fajr rice bran showed a total phenolic content of 3.31 mg Gallic acid/gr rice bran and a DPPH free radical-scavenging activity of 93.91%, achieved at 50 mg/ml concentration, and a percent inhibition of linoleic acid peroxidation...
Characterization and transesterification of Iranian bitter almond oil for biodiesel production
, Article Applied Energy ; Volume 88, Issue 7 , 2011 , Pages 2377-2381 ; 03062619 (ISSN) ; Kariminia, H. R ; Sharif University of Technology
2011
Abstract
In the present work the production of biodiesel using bitter almond oil (BAO) in a potassium hydroxide catalyzed transesterification reaction was investigated. The BAO was obtained from resources available in Iran and its physical and chemical properties including iodine value, acid value, density, kinematic viscosity, fatty acid composition and mean molecular weight were specified. The low acid value of BAO (0.24. mg. KOH/g) indicated that the pretreatment of raw oil with acid was not required. The fatty acid content analysis confirmed that the contribution of unsaturated fatty acids in the BAO is high (84.7. wt.%). Effect of different parameters including methanol to oil molar ratio (3-11....