Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids

The fatty acid composition and trans fatty acids (TFA) contents of samples of five Malaysian cream crackers biscuit brands were determined by gas-liquid chromatography, using a 60 m Supelco SP2340 fused silica capillary column and flame ionization detection. The identities of the fatty acids were established by comparing their retention times with authentic standards from Supelco. The results were expressed as relative percentages. The total saturated fatty acids (SFA) in the samples ranged from 48.90% to 54.87% of total fatty acids. As for the polyunsaturated fatty acids (PUFA), the total PUFA in the samples ranged from 9.97% to 11.73% of total fatty acids. Total trans fatty acids (TFA) ranged from 0.17% to 0.77% of total fatty acids. The monotrans 18:2 tc or 18:2 ct isomer content ranged from 0.07% to 0.10% of total fatty acids and the ditrans 18:2 isomer (9t, 12t) was not detected. The results indicate that all the fat sources of the 5 sample crackers biscuit brands were palm oil based

Fatty acid profile of the oil extracted from fish waste (head, intestine and liver) (Sardinella lemuru)

Fish lipid contains long-chain n-3 (omega-3) PUFA, particularly EPA (C20:5 n-3) and DHA (C22:6 n-3). Consumptions of these PUFAs have been perceived to be important in human nutrition, health and disease prevention. World fish lipid request continue to increase. Fish lipid that contributes to the nutritional needs is currently being extracted from liver or muscle of cod, herring, mackerel and sardine. Sardine, the important industrial fish, discharged considerable amount of wastes. These wastes include the head, liver and intestine. Substantial amount of lipid can be extracted from these wastes. All the extracted oils were less than 6 % of which the highest was in liver (5.80 %). The predominant fatty acids in sardine wastes were palmitic (C16:0; 27.80- 35.56 %), stearic (C18:0; 5.90- 9.30 %), oleic (C18:1c; 15.47- 21.79 %) and docosahexaenoic acid (DHA; C22:6; 11.87- 15.95 %). The n3 / n6 ratio of the respective head, liver and intestine lipid samples showed the value higher than 1. Due to n-3 fatty acid compound and n-3 / n-6 ratio, lipid from sardine waste may be a valuable source for human consumption

Effect of lipase hydrolysis on the antibacterial activity of coconut oil, palm mesocarp oil and selected seed oils against several pathogenic bacteria

The antibacterial activity of solvent-extracted oil of noni (Morinda citrifolia L.), spinach (Spinacia oleracea L.), lady’s finger (Abelmoschus esculentus (L.) Moench), bitter gourd (Momordica charantia Linn.), and mustard (Brassica nigra L.) seed oils, and coconut (Cocos nucifera L.) oil, palm (Elaeis guineensis L.) mesocarp in hydrolyzed and unhydrolyzed form were determined in order to explore their potential usage as antibacterial agent. The hydrolysis process that was catalyzed by immobilized lipase of Rhizomucor miehei (RMIM) showed highest hydrolytic activity with 1.0 ml of added water volume except bitter gourd seed oil and palm mesocarp oil which has maximum hydrolytic activity with added water volume of 5 ml and 2.5 ml respectively. Before hydrolysis, all oil samples did not show inhibition ring zones (IRZ) on any of the tested bacteria strains (Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Hydrolyzed lady’s finger and bitter gourd seed oil showed IRZ on all tested bacteria strains; hydrolyzed mustard seed oil on S. typhimurium and L. monocytogenes; hydrolyzed spinach seed oil and coconut oil on L. monocytogenes; hydrolyzed noni seed oil and palm mesocarp oil did not exhibit IRZ on any of the tested bacteria strains. Most of the hydrolyzed oil exhibit an inhibition activity that was different from their respective dominant fatty acids except noni seed oil and palm mesocarp oil

Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: hylocereus undatus and Hylocereus polyrhizus.

Two types of pitaya (Hylocereus cacti) seeds (Hylocereus undatus and Hylocereus polyrhizus) were investigated in this study. The fatty acid, phenolic, tocopherol, and sterol contents of the extracted seed oil were analysed. The results showed that the pitaya seeds contained a high amount of oil (18.33–28.37%). The three major fatty acids in the H. undatus seed oil (WFSO) and H. polyrhizus seed oil (RFSO) were linoleic, oleic, and palmitic acids. The total tocopherol contents in the WFSO and RFSO were 36.70 and 43.50 mg/100 g, respectively. The phytosterol compounds identified in the WFSO and RFSO were cholesterol, campesterol, stigmasterol, and β-sitosterol. Seven phenolic acid compounds were identified in the WFSO and RFSO, namely, gallic, vanillic, syringic, protocatechuic, p-hydroxybenzoic, p-coumaric, and caffeic acids. WFSO and RFSO can be differentiated by their Toff and Ton values in the DSC thermal curves. This study reveals that pitaya seed oil has a high level of functional lipids and can be used as a new source of essential oil

Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition

5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3 M). The results revealed that the formation of HMF from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of HMF to non-detectable levels in model systems. The results showed that both pH and heating time significantly affected the formation of HMF from fructose in the presence of glutamic acid. In this regard, a higher amount of HMF was formed at lower pH

Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings

This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties of experimental and commercial shortenings were investigated using four different analytical techniques, namely high performance liquid chromatography (HPLC), gas chromatography (GC), differential scanning calorimetry (DSC) and controlled stress rheometer. In addition, iodine value (IV) analysis was carried out. The results revealed that the prominent fatty acids in the products were palmitic (44.88-61.91%), oleic (26.24-39.14%) and linoleic (6.13-11.68%). At the same time, triacyglycerols (TAG), such as OOO, OOP and OOS, were found to decrease, while PPO increased due to the increase in the palm stearin content of the shortenings. Higher viscosity and more storage (G′) or loss (G″) modulus properties were noted in the experimental and commercial shortenings containing higher and lower concentrations of palm stearin and palm oil, respectively. Certain parameters such as the onset, peak and endset temperatures (ºC) were detected for both the melting and cooling data. However, increasing the palm stearin concentrations in the samples was shown to have caused increases in the endset temperature and peak height, and vice versa. Thus, chemical and physical properties of the formulated shortenings may influence the quality of baked products

Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs.

The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperature transition; peak sharpness and enthalpy at palm stearin (PS) levels more than 40 wt.%. HPLC data demonstrated slight reduction in the content of POO/OPO at PS levels less than 40 wt.%, while the excessive addition of PS more than 40 wt.% increased significantly PPO/POP content. The pNMR results showed significant drop in SFC for blends containing PS less than 40 wt.%, resulting in low SFC less than 15% at body temperature (37 °C). Moreover, the values of viscosity (η) and shear stress (τ) at PS levels over 40 wt.% expressed excellent internal friction of the admixtures. All the data reported indicate that PPO/POP was the major component of primary nucleus developed. In part, the levels of PS should be less than 40 wt.%, if these blends are designed to be used for margarine production

The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.

The objective of the study was to determine the effect of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. In total, eight formulations of bread were prepared, while those made without shortening were used as comparisons with other formulations. The fatty acid compositions of experimental and commercial shortenings were investigated using gas chromatography (GC). The samples of bread were tested for loaf volume, specific volume, crust colour, crumb colour and texture profile analysis. The regression analyses showed that breads made from 100% palm stearin had the highest volume and specific volume, but they were the least in terms of density. In addition, bread crusts without shortening were observed to have lighter colour than those made with shortenings. The hardness (g), springiness(mm), cohesiveness, gumminess(g) and chewiness(gmm) were found to range between 616.7-1430.9, 0.862-0.912, 0.699-0.759, 456.7-1084.8 and 394.7-933.4, respectively. This study demonstrated that using palm oil/palmstearin-based shortenings in breadmaking may contribute to better quality

Detection and determination of furfural in crude palm oil.

In the palm oil mill, fresh fruit bunch (FFB) undergoes various thermal and mechanical treatments to produce the crude palm oil (CPO). FFB consists of many fruits attached to the spikelets that are spirally arranged on the main bunch stalk. Each fruit is made up of a nut enveloped by the fleshy mesocarp, which is reinforced by strands of fibers running from the base towards the fruit tip. A ripe fruit mesocarp contains oil-rich cellulosic cells. These cells are bound together by hemicellulose. Whilst cellulose is very stable, the hemicellulose is easily hydrolyzed. This hydrolysis occurs during sterilization of the FFB when it is exposed to temperatures of 140-145°C and pressure of 40-45 pound per square inch (psi) or 275.8-310.3 kPa for 1-1½ hours. This condition aims at and ensures the detachment of fruits from the bunch. The in-depth chemical changes that occur in the FFB during sterilization are not fully understood and continuously being investigated. Xyloses form one of the products of hydrolysis, and furfural is another product that results from the dehydration of pentose formed also upon the hydrolysis of hemicellulose. Presence of furfural was tested in six extracted samples, namely CPO, mill-pressed crude, condensate oil, sludge oil, sterilized FFB oil and unsterilized FFB oil, using aniline acetate colorimetric method, thin-layer chromatography (TLC) and UV-visible spectrophotometry. The color formation was compared to that of standard furfural. Furfural was detected in CPO, crude, condensate oil, sludge oil and sterilized FFB oil, while it was undetected in the unsterilized FFB. The amount of furfural was quantified in CPO, condensate oil and sludge oil using high-performance liquid chromatography (HPLC)

Essential fatty acids of pitaya (dragon fruit) seed oil

Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are important acids that are necessary substrates in animal metabolism and cannot be synthesised in vivo. Both pitaya varieties contain about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)). This paper details the process of recovering the pitaya seeds and determining the composition of the oil extracted from the seeds