Displaying publications 21 - 40 of 70 in total

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  1. Fulltext Effects of conjugated linoleic acid supplementation and exercise on body fat mass and blood lipid profiles among overweight Iranians
    Loh, Su Peng, Abas Mohaghehgi, Hanieh Fouladi
    Malays J Nutr, 2018;24(2):203-213.
    MyJurnal
    Introduction: Conjugated linoleic acid (CLA) has been studied for its fat mass
    reduction effects. This study aimed to determine the effects of CLA supplementation
    on body fat mass (BFM) and selected blood lipid profiles among overweight Iranian.

    Methods: A total of 180 adults with BMI = 26-29 kg/m2 and BFM exceeding 21%
    and 28% for men and women, respectively were recruited through voluntary
    participation from weight management clinics in Tehran. They were assigned
    randomly to three groups as follows: Group (1) (control group) receives weight loss
    diet only; Group (2) receives weight loss diet +3 gr/day CLA supplement (mixture
    of cis-9, trans-11 and trans-10, cis-12) twice a day and Group (3) weight loss diet
    +3 gr/day CLA supplement as Group (2) twice a day + regular exercise (walking at
    5.5-6 km/h for at least 160 minutes/week). The trial was conducted for 12 weeks.
    Anthropometric measurements and blood lipid profiles were determined at weeks 0,
    6 and 12.

    Results: Both Group 2 and Group 3 showed a significant between-group
    difference in reduction of BFM (1.3% and 2.6% respectively) compared to Group 1.
    Group 2 supplementation showed increased free fatty acid (FFA) (0.44 mM to 0.55
    mM) and decreased HDL-chol (47.5 mg/dL to 42.0 mg/dL) between weeks 0 and
    12. These results were not observed for Group 3.

    Conclusion: Combination of CLA
    supplementation with exercise showed BFM reduction in overweight Iranian adults.
    Further research is suggested to verify the findings of this study.
    Matched MeSH terms: Fatty Acids, Nonesterified
  2. Fulltext Rubber (Hevea brasiliensis) seed oil toxicity effect and Linamarin compound analysis
    Salimon J, Abdullah BM, Salih N
    Lipids Health Dis, 2012;11:74.
    PMID: 22694753 DOI: 10.1186/1476-511X-11-74
    The lipid fraction of rubber (Hevea brasiliensis (kunth. Muell)) seed was extracted and analyzed for toxicological effect. The toxicological compound such as linamarin in rubber seed oil (RSO) extracted using different solvents, such as hexane (RSOh), mixture of chloroform + methanol (RSOchl+mth) and ethanol (RSOeth) were also studied. Various methods analysis such as Fourier transforms infrared spectroscopy (FTIR) and colorimetric methods were carried out to determine the present of such compounds.
    Matched MeSH terms: Fatty Acids, Nonesterified/chemistry
  3. Simultaneous quantification of free fatty acids, free sterols, squalene, and acylglycerol molecular species in palm oil by high-temperature gas chromatography--flame ionization detection
    Lau HL, Puah CW, Choo YM, Ma AN, Chuah CH
    Lipids, 2005 May;40(5):523-8.
    PMID: 16094863
    This paper discusses a rapid GC-FID technique for the simultaneous quantitative analysis of FFA, MAG, DAG, TAG, sterols, and squalene in vegetable oils, with special reference to palm oil. The FFA content determined had a lower SE compared with a conventional titrimetric method. Squalene and individual sterols, consisting of beta-sitosterol, stigmasterol, campesterol, and cholesterol, were accurately quantified without any losses. This was achieved through elimination of tedious conventional sample pretreatments, such as saponification and preparative TLC. With this technique, the separation of individual MAG, consisting of 16:0, 18:0, and 18:1 FA, and the DAG species, consisting of the 1,2(2,3)- and 1,3-positions, was sufficient to enable their quantification. This technique enabled the TAG to be determined according to their carbon numbers in the range of C44 to C56. Comparisons were made with conventional methods, and the results were in good agreement with those reported in the literature.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis*
  4. Investigating the Mechanistic and Structural Role of Lipid Hydrolysis in the Stabilization of Ammonia-Preserved Hevea Rubber Latex
    Kumarn S, Churinthorn N, Nimpaiboon A, Sriring M, Ho CC, Takahara A, et al.
    Langmuir, 2018 10 30;34(43):12730-12738.
    PMID: 30335388 DOI: 10.1021/acs.langmuir.8b02321
    The stabilization mechanism of natural rubber (NR) latex from Hevea brasiliensis was studied to investigate the components involved in base-catalyzed ester hydrolysis, namely, hydrolyzable lipids, ammonia, and the products responsible for the desired phenomenon observed in ammonia-preserved NR latex. Latex stability is generally thought to come from a rubber particle (RP) dispersion in the serum, which is encouraged by negatively charged species distributed on the RP surface. The mechanical stability time (MST) and zeta potential were measured to monitor field latices preserved in high (FNR-HA) and low ammonia (FNR-LA) contents as well as that with the ester-containing components removed (saponified NR) at different storage times. Amounts of carboxylates of free fatty acids (FFAs), which were released by the transformation and also hypothesized to be responsible for the like-charge repulsion of RPs, were measured as the higher fatty acid (HFA) number and corroborated by confocal laser scanning microscopy (CLSM) both qualitatively and quantitatively. The lipids and their FFA products interact differently with Nile red, which is a lipid-selective and polarity-sensitive fluorophore, and consequently re-emit characteristically. The results were confirmed by conventional ester content determination utilizing different solvent extraction systems to reveal that the lipids hydrolyzed to provide negatively charged fatty acid species were mainly the polar lipids (glycolipids and phospholipids) at the RP membrane but not those directly linked to the rubber molecule and, to a certain extent, those suspended in the serum. From new findings disclosed herein together with those already reported, a new model for the Hevea rubber particle in the latex form is proposed.
    Matched MeSH terms: Fatty Acids, Nonesterified
  5. Stability evaluation of quality parameters for palm oil products at low temperature storage
    Ramli NAS, Mohd Noor MA, Musa H, Ghazali R
    J Sci Food Agric, 2018 Jul;98(9):3351-3362.
    PMID: 29250790 DOI: 10.1002/jsfa.8839
    BACKGROUND: Palm oil is one of the major oils and fats produced and traded worldwide. The value of palm oil products is mainly influenced by their quality. According to ISO 17025:2005, accredited laboratories require a quality control procedure with respect to monitoring the validity of tests for determination of quality parameters. This includes the regular use of internal quality control using secondary reference materials. Unfortunately, palm oil reference materials are not currently available. To establish internal quality control samples, the stability of quality parameters needs to be evaluated.

    RESULTS: In the present study, the stability of quality parameters for palm oil products was examined over 10 months at low temperature storage (6 ± 2 °C). The palm oil products tested included crude palm oil (CPO); refined, bleached and deodorized (RBD) palm oil (RBDPO); RBD palm olein (RBDPOo); and RBD palm stearin (RBDPS). The quality parameters of the oils [i.e. moisture content, free fatty acid content (FFA), iodine value (IV), fatty acids composition (FAC) and slip melting point (SMP)] were determined prior to and throughout the storage period. The moisture, FFA, IV, FAC and SMP for palm oil products changed significantly (P  0.05). The stability study indicated that the quality of the palm oil products was stable within the specified limits throughout the storage period at low temperature.

    CONCLUSION: The storage conditions preserved the quality of palm oil products throughout the storage period. These findings qualify the use of the palm oil products CPO, RBDPO, RBDPOo and RBDPS as control samples in the validation of test results. © 2017 Society of Chemical Industry.

    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
  6. Fulltext Towards an alcohol-free process for the production of palm phytonutrients via enzymatic hydrolysis of crude palm oil using liquid lipases
    Adiiba SH, Chan ES, Lee YY, Amelia, Chang MY, Song CP
    J Sci Food Agric, 2022 Dec;102(15):6921-6929.
    PMID: 35662022 DOI: 10.1002/jsfa.12053
    BACKGROUND: Crude palm oil (CPO) is rich with phytonutrients such as carotenoids and tocols which possesses many health benefits. The aim of this research was to develop a methanol-free process to produce palm phytonutrients via enzymatic hydrolysis. In this work, triacylglycerol was hydrolyzed into free fatty acids (FFAs) using three different types of liquid lipases derived from Aspergillus oryzae (ET 2.0), Aspergillus niger (Habio) and Candida antartica (CALB).

    RESULTS: ET 2.0 was found to be the best enzyme for hydrolysis. Under the optimum condition, the FFA content achievable was 790 g kg-1 after 24 h of reaction with 1:1 water-to-oil mass ratio at 50 °C and stirring speed of 9 × g. Furthermore, with the addition of 2 g kg-1 ascorbic acid, it was found that 98% of carotenoids and 96% of tocols could be retained after hydrolysis.

    CONCLUSION: This work shows that enzymatic hydrolysis, which is inherently safer, cleaner and sustainable is feasible to replace the conventional methanolysis for the production of palm phytonutrients. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

    Matched MeSH terms: Fatty Acids, Nonesterified
  7. Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles
    Ooi EZH, Ab Karim NA, Chan ES, Wang Y, Tang TK, Tong SC, et al.
    J Sci Food Agric, 2024 May;104(7):3958-3970.
    PMID: 38284502 DOI: 10.1002/jsfa.13278
    BACKGROUND: As a by-product of the palm oil industry, palm stearin is often overlooked despite having several beneficial properties, such as excellent stability, which is critically essential to meet the demand of the global food trend in producing safer processed food. Specifically, deep frying of food is often associated with the production of toxic compounds that could potentially migrate into the food system when oils are degraded under continuous heating. The incorporation of palm stearin is regarded as a cost-effective and efficient method to modify the fatty acid composition of oils, enhance the frying qualities and lower the degradation rate.

    RESULTS: This study blended 5% and 10% palm stearin into palm oil to investigate the deep-frying performance and impact on food quality. Increasing the palm stearin content improved the frying oil's oxidative and hydrolytic stability, evidenced by reduction of total polar material, free fatty acid and total oxidation value. Addition of palm stearin increased the slip melting point which improved the oil's oxidative stability but no significant increase in oil content of instant noodles was observed. Scanning electron microscopy and fluorescence microscopy showed the formation of larger pores in the noodle structure that facilitated oil retention.

    CONCLUSION: Blending palm stearin into frying oil enhanced the frying stability and minimally affected the oil uptake in instant noodles. This article presents the viability of blending palm stearin into frying oils to develop longer-lasting frying oils. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

    Matched MeSH terms: Fatty Acids, Nonesterified
  8. Microwave-assisted biodiesel production by esterification of palm fatty acid distillate
    Lokman IM, Rashid U, Zainal Z, Yunus R, Taufiq-Yap YH
    J Oleo Sci, 2014;63(9):849-55.
    PMID: 25099911
    In the current research work, effect of microwave irradiation energy on the esterification of palm fatty acid distillate (PFAD) to produce PFAD methyl ester / biodiesel was intensively appraised. The PFAD is a by-product from refinery of crude palm oil consisting >85% of free fatty acid (FFA). The esterification reaction process with acid catalyst is needed to convert the FFA into fatty acid methyl ester or known as biodiesel. In this work, fabricated microwave-pulse width modulation (MPWM) reactor with controlled temperature was designed to be capable to increase the PFAD biodiesel production rate. The classical optimization technique was used in order to study the relationship and the optimum condition of variables involved. Consequently, by using MPWM reactor, mixture of methanol-to-PFAD molar ratio of 9:1, 1 wt.% of sulfuric acid catalyst, at 55°C reaction temperature within 15 min reaction time gave 99.5% of FFA conversion. The quality assessment and properties of the product were analyzed according to the American Society for Testing and Materials (ASTM), European (EN) standard methods and all results were in agreement with the standard requirements. It revealed that the use of fabricated MPWM with controlled temperature was significantly affecting the rate of esterification reaction and also increased the production yield of PFAD methyl ester.
    Matched MeSH terms: Fatty Acids, Nonesterified/chemistry*
  9. Problems, control, and treatment of fat, oil, and grease (FOG): a review
    Husain IA, Alkhatib MF, Jammi MS, Mirghani ME, Bin Zainudin Z, Hoda A
    J Oleo Sci, 2014;63(8):747-52.
    PMID: 25007744
    Presence of fat, oil, and grease (FOG) in wastewater is an ever-growing concern to municipalities and solid-waste facility operators. FOG enters the sewer system from restaurants, residences, and industrial food facilities. Its release into the sewer system results in a continuous build-up that causes eventual blockage of sewer pipes. Several researchers have investigated FOG deposition based on the local conditions of sewers and lifestyle. This paper attempts to review the physical and chemical characteristics of FOG, sources of FOG, and potential chemical and biological reactions of FOG. The effect of the aforementioned factors on the FOG-deposition mechanism is also discussed. Moreover, insight into the current control and treatment methods and potential reuse of FOG is highlighted. It is expected that this review would provide scientists and the concerned authorities a holistic view of the recent researches on FOG control, treatment, and reuse.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
  10. Quality assessment of palm products upon prolonged heat treatment
    Tarmizi AH, Lin SW
    J Oleo Sci, 2008;57(12):639-48.
    PMID: 19001776
    Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 degrees C were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
  11. Fulltext Preliminary Large Scale Mitigation of 3-Monochloropropane-1, 2-diol (3-MCPD) Esters and Glycidyl Esters in Palm Oil
    Ramli MR, Tarmizi AHA, Hammid ANA, Razak RAA, Kuntom A, Lin SW, et al.
    J Oleo Sci, 2020 Aug 06;69(8):815-824.
    PMID: 32641608 DOI: 10.5650/jos.ess20021
    Approximately 900 tonne of crude palm oil (CPO) underwent washing using 5 to 10% hot water (90 to 95°C) at a palm oil mill. The aim of the CPO washing was to eliminate and/or reduce total chlorine content present in the conventional CPO, as it is known as the main precursor for the formation of 3-monochloropropane-1, 2-diol esters (3-MCPDE). By a simple hot water washing, more than 85% of the total chlorine was removed. However, washing did not have significant (p > 0.05) effect on other oil quality parameters such as the deterioration of bleachability index (DOBI), free fatty acid (FFA) content and diacylglycerol (DAG) content of the oil. The latter has been established as the main precursor for glycidyl esters (GE) formation. The treated CPO was then transported using tankers and further refined at a commercial refinery. Refining of washed CPO resulted in significantly (p < 0.05) lower formation of 3-MCPDE, but GE content remained slightly high. Post-treatment of refined oil significantly reduced the GE content (p < 0.05) to an acceptable level whilst almost maintaining the low 3-MCPDE level. The study has proven that water washing of CPO prior to refining and subsequent post-refining is so far the most effective way to produce good quality refined oil with considerably low 3-MCPDE and GE contents. Dry fractionation of refined palm oil showed these contaminants partitioned more into the liquid olein fraction compared to the stearin fraction.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
  12. Physicochemical properties of Malaysian-grown tropical almond nuts (Terminalia catappa)
    Ng S, Lasekan O, Muhammad KS, Hussain N, Sulaiman R
    J Food Sci Technol, 2015 Oct;52(10):6623-30.
    PMID: 26396409 DOI: 10.1007/s13197-015-1737-z
    The seeds of Terminalia catappa from Malaysia were analyzed for their physicochemical properties. The following values were obtained: moisture 6.23 ± 0.09 %, ash 3.78 ± 0.04 %, lipid 54.68 ± 0.14 %, protein 17.66 ± 0.13 %, total dietary fibre 9.97 ± 0.08 %, carbohydrate 7.68 ± 0.06 %, reducing sugar 1.36 ± 0.16 %, starch 1.22 ± 0.15 %, caloric value 593.48 ± 0.24 %. Studies were also conducted on amino acid profile and free fatty acid composition of the seed oil. Results revealed that glutamic acid was the major essential amino acid while methionine and lysine were the limiting amino acids. The major saturated fatty acid was palmitic acid, while the main unsaturated fatty acid was oleic acid followed by linoleic acid. In addition, the seed was rich in sucrose and had trace amount of glucose and fructose. Briefly, the seed was high in proteins and lipids which are beneficial to human.
    Matched MeSH terms: Fatty Acids, Nonesterified
  13. Effects of drying methods on oxidative stability of roselle seed oil (Hibiscus Sabdariffa): an optimization approach
    Jahurul MHA, Shian OK, Sharifudin MS, Hasmadi M, Lee JS, Mansoor AH, et al.
    J Food Sci Technol, 2021 Mar;58(3):902-910.
    PMID: 33678873 DOI: 10.1007/s13197-020-04604-1
    The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of iodine value (IV), free fatty acid (FFA) value, peroxide value (PV), P-anisidine and total oxidation values (TOTOX value). The RSM was designated based on the central composite design with the usage of three optimum parameters ranged from 8 to 16 g of sample weight, 250-350 mL of solvent volume, and 6-8 h of extraction time. The highest oil yielded from roselle seed using the optimization process was 22.11% with the parameters at sample weight of 14.4 g, solvent volume of 329.70 mL, and extraction time of 7.6 h. Besides, the oil extracted from the oven dried roselle seed had the values of 89.04, 2.11, 4.13, 3.76 and 12.03 for IV, FFA, PV, P-anisidine, and TOTOX values, respectively. While for the oil extracted from freeze-dried roselle seed showed IV of 90.31, FFA of 1.64, PV of 2.47, P-anisidine value of 3.48, and TOTOX value of 8.42. PV and TOTOX values showed significant differences whereas; IV, FFA, and P-anisidine values showed no significant differences between the oven and freeze-dried roselle seed oils.
    Matched MeSH terms: Fatty Acids, Nonesterified
  14. Fulltext Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions
    Tan CH, Ariffin AA, Ghazali HM, Tan CP, Kuntom A, Choo AC
    J Food Sci Technol, 2017 Jun;54(7):1757-1764.
    PMID: 28720930 DOI: 10.1007/s13197-017-2569-9
    This article reports on the changes of oxidation indices and minor components of low free fatty acid (FFA) and freshly extracted crude palm oils after storage at ambient (28 ± 1 C) and 60 C for 77 days. The changes in peroxide value (PV), FFA, extinction coefficient at 233 and 269 nm (K233 and K269), bleachability index (DOBI), carotene and vitamin E contents were monitored. PV, FFA, K233 and K269 of both oil samples increased as storage progressed while the values of carotene and vitamin E contents decreased. At the end of storage period at 60 °C, the carotene content of low FFA crude palm oil was 4.24 ppm. The storage conditions used led to the loss of entire vitamin E fractions of both oil samples as well as a reduction in DOBI values except for freshly extracted crude palm oil stored at ambient temperature.
    Matched MeSH terms: Fatty Acids, Nonesterified
  15. Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters
    Ibrahim NUA, Abd Aziz S, Hashim N, Jamaludin D, Khaled AY
    J Food Sci, 2019 Apr;84(4):792-797.
    PMID: 30861127 DOI: 10.1111/1750-3841.14436
    Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solvent. In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185 ± 5 °C for 7 hr a day over 5 consecutive days. A total of 30 frying oil samples were collected. The dielectric property of frying oil samples were measured using impedance analyzer with frequencies ranging from 100 Hz to 10 MHz. The TPC of frying oil samples were measured with a Testo 270, while the FFA analysis was done using Malaysian Palm Oil Board (MPOB) test method. Results showed that dielectric constant, TPC and FFA of RBDPO increased as the frying time increased. Dielectric constant increased from 3.09 to 3.17, while TPC and FFA increased from 9.96 to 19.52 and from 0.08% to 0.36%, respectively. Partial least square (PLS) analysis produced good prediction of TPC and FFA with the application of genetic algorithm (GA). Model developed for prediction of TPC and FFA yielded highly significant correlation with R2 of 0.91 and 0.95, respectively and both had root mean square error in cross-validation (RMSECV) of 1.06%. This study demonstrates the potential of dielectric spectroscopy in monitoring palm olein degradation during frying. PRACTICAL APPLICATION: The application of dielectric spectroscopy to detect degradation of palm olein during frying was studied. The dielectric property of palm olein during frying has successfully correlated with TPC and FFA. The model developed in this study could be used for the development of a sensing system for palm olein degradation monitoring.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis; Fatty Acids, Nonesterified/chemistry
  16. Optimization of the enzyme-catalyzed synthesis of amino acid-based surfactants from palm oil fractions
    Soo EL, Salleh AB, Basri M, Zaliha Raja Abdul Rahman RN, Kamaruddin K
    J Biosci Bioeng, 2003;95(4):361-7.
    PMID: 16233420
    The feasibility of using palm oil fractions as cheap and abundant sources of raw material for the synthesis of amino acid surfactants was investigated. Of a number of enzymes screened, the best results were obtained with the immobilized enzyme, Lipozyme. The effects of temperature, solvent, incubation period, fatty substrate/amino acid molar ratio, enzyme amount, and water removal on the reactions were analyzed and compared to those on reactions with free fatty acids and pure triglycerides as fatty substrates. All reactions were most efficient when carried out at high temperatures (70-80 degrees C) in hexane as a solvent. However, while reactions with free fatty acids proceeded better when a slight excess of the free fatty acids over the amino acids was used, reactions with triglycerides and palm oil fractions were best performed at equimolar ratios. Also, the addition of molecular sieves slightly enhanced reactions with free fatty acids but adversely affected reactions with triglycerides and palm oil fractions. Although reactions with palm oil fractions took longer (6 d) to reach equilibrium compared to reactions with free fatty acids (4 d) and pure triglycerides (4 d), better yields were obtained. Such lipase-catalyzed transacylation of palm oil fractions with amino acids is potentially useful in the production of mixed medium- to long-chain surfactants for specific applications.
    Matched MeSH terms: Fatty Acids, Nonesterified
  17. Effects of cocoa extract on glucometabolism, oxidative stress, and antioxidant enzymes in obese-diabetic (Ob-db) rats
    Jalil AM, Ismail A, Pei CP, Hamid M, Kamaruddin SH
    J Agric Food Chem, 2008 Sep 10;56(17):7877-84.
    PMID: 18702467 DOI: 10.1021/jf8015915
    In this present study, we investigated the effects of cocoa extract containing polyphenols and methylxanthines prepared from cocoa powder on the biochemical parameters of obese-diabetic (Ob-db) rats. Obese-diabetic (Ob-db) rats were developed using a high-fat diet (49% fat, 32% carbohydrate, and 19% protein from total energy, kcal) for 3 months, followed by a low dose (35 mg/kg body weight) streptozotocin (STZ) injection. Cocoa extract (600 mg/kg body weight/day) was given to the rats for 4 weeks. The results indicated that there were no significant differences in fasting plasma glucose and insulin level after 4 weeks of cocoa extract administration. Oral glucose tolerance test revealed that cocoa supplementation in Ob-db rats significantly (p < 0.05) reduced plasma glucose at 60 and 90 min compared to unsupplemented Ob-db rats. Plasma free fatty acid and oxidative stress biomarker (8-isoprostane) were significantly (p < 0.05) reduced after cocoa supplementation. Superoxide dismutase activity was enhanced in Ob-db compared to that in nonsupplemented rats. However, no change was observed in catalase activity. The results showed that cocoa supplementation had an effect on postprandial glucose control but not for long term (4 weeks). Moreover, cocoa supplementation could reduce circulating plasma free fatty acid and 8-isoprostane and may enhance the antioxidant defense system.
    Matched MeSH terms: Fatty Acids, Nonesterified/blood
  18. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers
    Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL
    Int J Food Sci Nutr, 1998 Sep;49(5):327-32.
    PMID: 10367001
    Four formulations of burgers, prepared with 65% lean meat and 15% fat consisting of RBD palm stearin (PS), Socfat 4000P and Socfat 4100P and beef fat (BF) as control were evaluated for solid fat content (SFC), slip melting point (SMP), cooking loss, proximate analysis (moisture, fat and protein), colour, i.e. lightness ('L'), redness ('a') and yellowness ('b'), free fatty acid (FFA), iodine value (IV), thiobarbituric acid (TBA) and texture profile analysis (TPA). Sensory evaluation was carried out for texture, juiciness, aroma, oiliness and overall acceptance. SFC and SMP for raw and cooked SF4000P beef burgers were closest to BF control burgers, falling into the range of 35-40 degrees C. Cooking loss was highest for PS burgers, there were no significant differences (P > 0.05) amongst BF, SF4000P and SF4100P burgers. Proximate analysis on raw burgers showed SF4000P to contain high fat and lowest moisture contents. Objective textural measurements using texture profile analysis (TPA) for all cooked burgers showed no significant differences (P > 0.05) for springiness and cohesiveness. Variation of values among the formulations for hardness, gumminess and chewiness are explained by the differences of SFC for beef burgers with various types of fats. Raw and cooked PS burgers have the lightest 'L' values compared with other fat-substituted burgers while BF, SF4000P and SF4100P indicated no significant differences (P > 0.05) for 'L', 'a' and 'b' values. Beef fat showed the highest amount of free fatty acids (FFA) compared to palm oil samples. For the iodine value (IV), SF4000P showed the highest value which means that it contained the highest level of unsaturated fatty acids followed by PS, BF and SF4100P successively. SF4000P had the highest TBA values followed successively by BF, PS and SF4100P. For sensory evaluation, PS burgers had the least oily taste. This may be due to its high cooking loss. Taste panelists could not differentiate burgers with substituted vegetable fats against the control burgers.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
  19. The insulin-sensitising properties of the ellagitannin geraniin and its metabolites from Nephelium lappaceum rind in 3T3-L1 cells
    Perera A, Ton SH, Moorthy M, Palanisamy UD
    Int J Food Sci Nutr, 2020 Dec;71(8):940-953.
    PMID: 32319838 DOI: 10.1080/09637486.2020.1754348
    In this study, the insulin-like and insulin sensitising effects of the ellagitannins geraniin, corilagin, ellagic acid, gallic acid and Nephelium lappaceum rind extract in 3T3-L1 adipocytes was investigated. It was observed that non-toxic concentrations of geraniin and its metabolites (0.2-20 μM) and N. lappaceum extract (0.2-20 μg/mL) exhibited insulin-like properties in the absence of insulin and insulin-sensitising properties in the presence of insulin particularly with regards to glucose uptake in 3T3-L1 adipocytes. The compounds were further able to promote adipocyte differentiation and may be involved in the inhibition of lipolysis in 3T3-L1 adipocytes in the presence of insulin. However further study into the molecular mechanisms of action of these compounds need to be carried out to better understand the potential of these compounds/extracts to act as therapeutic agents for hyperglycaemia associated with diabetes mellitus and obesity.
    Matched MeSH terms: Fatty Acids, Nonesterified
  20. Fulltext Palm pressed fibre oil: a new opportunity for premium hardstock?
    Neoh, B.K., Thang, Y.M., Zain, M.Z.M., Junaidi, A.
    International Food Research Journal, 2011;18(2):769-773.
    MyJurnal
    Palm pressed fiber (PPF) is a by-product from oil extraction of oil palm fruits. It has unique characteristics resulting from the combination of palm mesocarp fiber, kernel shell and crushed kernel. The present study on different extraction methods for PPF indicated that conventional hexane cold extraction would be the more preferable method compared to soxhlet and reflux method due to the yield recovered (4.35%) and diacylglycerol (19.93% ± 0.07) obtained. Acylglycerol composition using cold extraction gave high Diaclyglycerol and Triacylglycerol (67.04% ± 0.05) with reasonable amount of Monoaclyglycerol / Free Fatty Acid (13.02% ± 0.02). Lauric acid which was not present in crude palm oil were found to be significant in PPF (5.89 to 9.09%), thus making this oil suitable for application in the food industry in products such as shortening and margarine.
    Matched MeSH terms: Fatty Acids, Nonesterified
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