Displaying publications 21 - 40 of 70 in total

Abstract:
Sort:
  1. 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
  2. Fatty acid composition and physicochemical properties of Malaysian castor bean Ricinus communis L. seed oil
    Jumat Salimon, Dina Azleema Mohd Noor, Nazrizawati A, Mohd Firdaus M, Noraishah A
    Sains Malaysiana, 2010;39.
    The crude oil of Malaysian castor bean Ricinus communis L. seed was extracted by Soxhlet method using hexane. The physicochemical characteristics of castor bean oil were evaluated. The results showed that Malaysian castor seeds contain a relatively high percentage of total lipids content; 43.3% (per dry weight), high iodine value (84.5 mg/g) and saponification value (182.96 mg/g). The seed oil moisture content, acid value and free fatty acid percentage (% FFA) were 0.2%, 4.88 mg/g and 3.4%, respectively. The unsaturated fatty acids (UFA) content were 97.5% of the total fatty acids composition. Ricinoleic acid comprises over 84% while other fatty acids present were linoleic (7.3%), oleic (5.5%), palmitic (1.3%), stearic (1.2%) and linolenic (0.5%), respectively. Five types of castor bean seed oil triacylglycerols were identified as triricinolein, RRR (84.1%), diricinoleoylstearoylglycerol, RRS (8.2%), diricinoleoyloleoyl-glycerol, RRO (5.6%), diricinoleoyllinoleoylglycerol, RRL (1.2%) and diricinoleoylpalmitoyl-glycerol, RRP (0.9%) respectively.
    Matched MeSH terms: Fatty Acids, Nonesterified
  3. Impact of pandan leaf etract addition on the oxidative degradation of sunflower oil during microwave heating
    M. Abbas Ali, Rafiqqah binti Mohamad Sabri, Khu Say Li, Nik Azmi Nik Mahmood
    Sains Malaysiana, 2015;44:1159-1166.
    The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging activity and linoleic acid system of PLE were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively. 80% of methanolic extracts at different concentrations (0.1, 0.2 and 0.4 wt. %) were added to SFO. The antioxidant treated and control oil samples were subjected to microwave heating and were analyzed at regular intervals for the extent of oxidative changes following the measurements of peroxide value, p-anisidine value, TOTOX, free fatty acid, specific extinction, iodine value, viscosity, polar compounds and fatty acid composition. The PLE were found to be quite effective towards suppressing the primary and secondary oxidation products in the tested oil. The order of effectiveness (p<0.05) was BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > control. The present results suggested that antioxidant extract from pandan leaf might be used to protect vegetable oils from oxidation.
    Matched MeSH terms: Fatty Acids, Nonesterified
  4. Frying quality of virgin coconut oil as affected by Zea mays extract
    Marina A, Wan Rosli WI, Neoh S
    Sains Malaysiana, 2014;43:1311-1315.
    The effect of corn silk or Zea mays extract on the physicochemical changes of virgin coconut oil was studied during three consecutive days of deep frying. There were three types of oil blend systems used: virgin coconut oil without antioxidant as control system; virgin coconut oil with butylated hydroxytoluene (BHT) as synthetic antioxidant and virgin coconut oil with Zea mays extract as natural antioxidant. The oil quality was assessed by measuring the colour, viscosity, peroxide, p-anisidine, free fatty acids, totox and iodine value. The results show that Zea mays extract delayed the oil deterioration. The Zea mays extract significantly (p<0.05) lowered the rate of oxidation in virgin coconut oil compared to control oil and was comparable to BHT. Zea mays extract did not change the sensory profiles of French fries which was shown by insignificant difference (p<0.05) between Zea mays and control fries for all sensory attributes (colour, taste, aroma, crispiness, oiliness and overall quality). In general, the Zea may extract was capable of extending the stability and quality of virgin coconut oil and therefore has potential as new source of natural antioxidant for use in deep frying.
    Matched MeSH terms: Fatty Acids, Nonesterified
  5. Synthesis of oil palm empty fruit bunch (EFB) derived solid acid catalyst for esterification of waste cooking oils
    Koguleshun S, Pua FL, Shamala G, Nabihah S
    Sains Malaysiana, 2015;44:1573-1577.
    Oil palm empty fruit bunch (EFB) contributes to a large quantity of lignocellulosic waste. It is an abundantly available
    waste biomass in Malaysia. This project was aimed to utilize the waste materials for a better benefit. EFB were used as
    raw material to prepare a new solid catalyst for biodiesel production. Solid acid catalyst derived from EFB was used to
    catalyze the esterification process in biodiesel production from waste cooking oil. Solid acid catalyst was prepared by
    direct impregnation with transition metal sulfides, Fe2
    (SO4
    )3
    . This new catalyst was used to catalyze the esterification of
    high free fatty acid (FFA) value oil, e.g. waste cooking oils (WCOs) as pre-treatment step prior to biodiesel production.
    The highest catalytic activity with 90.95% esterification rate was achieved. The catalyst can be easily separated for
    reuse compared to homogenous catalyst which are used in biodiesel production. EFB has the potential to be converted
    into useful feedstock and the derived catalyst can replace the traditional liquid acid catalyst in biodiesel production
    especially for high acid value content feedstock.
    Matched MeSH terms: Fatty Acids, Nonesterified
  6. Kinetic study on microwave-assisted esterification of free fatty acids derived from Ceiba pentandra Seed Oil
    Lieu T, Yusup S, Moniruzzaman M
    Bioresour Technol, 2016 Jul;211:248-56.
    PMID: 27019128 DOI: 10.1016/j.biortech.2016.03.105
    Recently, a great attention has been paid to advanced microwave technology that can be used to markedly enhance the biodiesel production process. Ceiba pentandra Seed Oil containing high free fatty acids (FFA) was utilized as a non-edible feedstock for biodiesel production. Microwave-assisted esterification pretreatment was conducted to reduce the FFA content for promoting a high-quality product in the next step. At optimum condition, the conversion was achieved 94.43% using 2wt% of sulfuric acid as catalyst where as 20.83% conversion was attained without catalyst. The kinetics of this esterification reaction was also studied to determine the influence of factors on the rate of reaction and reaction mechanisms. The results indicated that microwave-assisted esterification was of endothermic second-order reaction with the activation energy of 53.717kJ/mol.
    Matched MeSH terms: Fatty Acids, Nonesterified
  7. Fulltext Optimisation of sterilisation process for oil palm fresh fruit bunch at different ripeness
    Junaidah, M.J., Norizzah, A.R., Zaliha, O., Mohamad, S.
    International Food Research Journal, 2015;22(1):275-282.
    MyJurnal
    The optimisation of fresh fruit bunch (FFB) sterilisation process was studied using different degree of FFB ripeness (i.e. under-ripe, ripe, overripe) and loose fruits. This study was carried out with the application of Response Surface Methodology (RSM), based on the interrelation between process temperature (X1; 100 to 120oC) and time (X2; 20 to 80 min) used for FFB sterilisation process on Free Fatty Acid, FFA (Y1,underripe FFB; Y2,ripe FFB; Y3,Overripe FFB; and Y4,loose fruits). Thirteen experimental runs were conducted per degree of ripeness using laboratory scale steriliser with varying sterilisation temperature and time, as generated by Central Composite Rotatable Design (CCRD). Raw experimental data trend showed substantial FFA increment with the increment of FFB maturity. Four polynomial models were found appropriate to predict the responses within experimental regions. Analysis regarding factor influences on each response was performed using Analysis of Variance (ANOVA) and graphical analysis. For under-ripe and ripe FFB, the temperature exerted higher and significant (p
    Matched MeSH terms: Fatty Acids, Nonesterified
  8. Novel utilization of waste marine sponge (Demospongiae) as a catalyst in ultrasound-assisted transesterification of waste cooking oil
    Hindryawati N, Maniam GP
    Ultrason Sonochem, 2015 Jan;22:454-62.
    PMID: 24842471 DOI: 10.1016/j.ultsonch.2014.04.011
    This study demonstrates the potential of Na-silica waste sponge as a source of low cost catalyst in the transesterification of waste cooking oil aided by ultrasound. In this work an environmentally friendly and efficient transesterification process using Na-loaded SiO2 from waste sponge skeletons as a solid catalyst is presented. The results showed that the methyl esters content of 98.4±0.4wt.% was obtainable in less than an hour (h) of reaction time at 55°C. Optimization of reaction parameters revealed that MeOH:oil, 9:1; catalyst, 3wt.% and reaction duration of 30min as optimum reaction conditions. The catalyst is able to tolerant free fatty acid and moisture content up to 6% and 8%, respectively. In addition, the catalyst can be reused for seven cycles while maintaining the methyl esters content at 86.3%. Ultrasound undoubtedly assisted in achieving this remarkable result in less than 1h reaction time. For the kinetics study at 50-60°C, a pseudo first order model was proposed, and the activation energy of the reaction is determined as 33.45kJ/mol using Arrhenius equation.
    Matched MeSH terms: Fatty Acids, Nonesterified/chemistry
  9. The digestion fates of lipids with different unsaturated levels in people with different age groups
    Wang Y, Shi J, Xu YJ, Tan CP, Liu Y
    Food Chem, 2024 Apr 16;438:137400.
    PMID: 38039864 DOI: 10.1016/j.foodchem.2023.137400
    The digestion behavior of lipids plays a crucial role in their nutritional bioaccessibility, which subsequently impacts human health. This study aims to investigate potential variations in lipid digestion profiles among individuals of different ages, considering the distinct physiological functions of the gastrointestinal tract in infants, aging populations, and healthy young adults. The digestion fates of high oleic peanut oil (HOPO), sunflower oil (SO), and linseed oil (LINO) were investigated using in vitro digestion models representing infants, adults, and elders. Comparatively, lipid digestion proved to be more comprehensive in adults, leading to free fatty acid (FFA) levels of 64.53%, 62.32%, and 57.90% for HOPO, SO, and LINO, respectively. Besides, infants demonstrated propensity to selectively release FFAs with shorter chain lengths and higher saturation levels during the digestion. In addition, in the gastric phase, particle sizes among the elderly were consistently larger than those observed in infants and adults, despite adults generating approximately 15% FFAs within the stomach. In summary, this study enhances our fundamental comprehension of how lipids with varying degrees of unsaturation undergo digestion in diverse age groups.
    Matched MeSH terms: Fatty Acids, Nonesterified*
  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. 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
  12. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying
    Ahmad Tarmizi AH, Kuntom A
    Crit Rev Food Sci Nutr, 2021 Jan 05.
    PMID: 33397128 DOI: 10.1080/10408398.2020.1865264
    3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) are processed-developed contaminants presence in vegetable oils after undergo refining process under excessive heat. Refined oils are extensively used in various frying applications, nevertheless, the reservation against their quality and safety aspects are of major concern to consumers and food industry. Realizing the importance to address these issues, this article deliberates an overview of published studies on the manifestation of 3-MCPDE and GE when vegetable oils undergo for frying process. With the modest number of published frying research associated to 3-MCPDE and GE, we confined our review from the perspectives of frying conditions, product properties, antioxidants and additives, pre-frying treatments and frying oil management. Simplicity of the frying process is often denied by the complexity of reactions occurred between oil and food which led to the development of unwanted contaminants. The behavior of 3-MCPDE and GE is closely related to physico-chemical characteristics of oils during frying. As such, relationships between 3-MCPDE and/or GE with frying quality indices - i.e. acidity in term of free fatty acid or acid value); secondary oxidation in term of p-anisidine value, total polar compounds and its fractions, and refractive index - were also discussed when oils were subjected under intermittent and continuous frying conditions.
    Matched MeSH terms: Fatty Acids, Nonesterified
  13. Fulltext Alternanthera sessilis Red Ethyl Acetate Fraction Exhibits Antidiabetic Potential on Obese Type 2 Diabetic Rats
    Tan KK, Kim KH
    Evid Based Complement Alternat Med, 2013;2013:845172.
    PMID: 23606892 DOI: 10.1155/2013/845172
    The antidiabetic potential of Alternanthera sessilis Red was investigated using the obese type 2 diabetic rats induced by high fat diet and streptozotocin. Three fractions (hexane, ethyl acetate, and water) were obtained from the crude ethanol extract of Alternanthera sessilis Red. Alternanthera sessilis Red ethyl acetate fraction (ASEAF) was found to possess the most potent antihyperglycemic effect through oral glucose tolerance test. The ASEAF was subsequently given to the diabetic rats for two weeks. It was found that two-week administration of ASEAF reduces the fasting blood glucose level, triglyceride level, and free fatty acid level of the rats. ASEAF-treated diabetic rats showed higher pancreatic insulin content and pancreatic total superoxide dismutase activity compared to the untreated diabetic rats. Also, the insulin sensitivity indexes suggested that ASEAF ameliorates the insulin resistant state of the diabetic rats. In conclusion, ASEAF could be developed into a potential antidiabetic agent for the management of type 2 diabetes.
    Matched MeSH terms: Fatty Acids, Nonesterified
  14. 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
  15. Optimisation on pretreatment of rubber seed (Hevea brasiliensis) oil via esterification reaction in a hydrodynamic cavitation reactor
    Bokhari A, Chuah LF, Yusup S, Klemeš JJ, Kamil RNM
    Bioresour Technol, 2016 Jan;199:414-422.
    PMID: 26298387 DOI: 10.1016/j.biortech.2015.08.013
    Pretreatment of the high free fatty acid rubber seed oil (RSO) via esterification reaction has been investigated by using a pilot scale hydrodynamic cavitation (HC) reactor. Four newly designed orifice plate geometries are studied. Cavities are induced by assisted double diaphragm pump in the range of 1-3.5 bar inlet pressure. An optimised plate with 21 holes of 1mm diameter and inlet pressure of 3 bar resulted in RSO acid value reduction from 72.36 to 2.64 mg KOH/g within 30 min of reaction time. Reaction parameters have been optimised by using response surface methodology and found as methanol to oil ratio of 6:1, catalyst concentration of 8 wt%, reaction time of 30 min and reaction temperature of 55°C. The reaction time and esterified efficiency of HC was three fold shorter and four fold higher than mechanical stirring. This makes the HC process more environmental friendly.
    Matched MeSH terms: Fatty Acids, Nonesterified/chemistry
  16. 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
  17. 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
  18. Fulltext In vitro antioxidant activities of extract and oil from roselle (Hibiscus sabdariffa L.) seed against sunflower oil autoxidation
    Nyam KL, Teh YN, Tan CP, Kamariah L
    Malays J Nutr, 2012 Aug;18(2):265-74.
    PMID: 24575672 MyJurnal
    In order to overcome the stability problems of oils and fats, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) have widespread use as food additives in many countries. Recent reports reveal that these compounds may be implicated in many health risks, including cancer and carcinogenesis. Hence, there is a move towards the use of natural antioxidants of plant origin to replace these synthetic antioxidants.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
  19. 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
  20. Effect of high saturated free fatty acids feeding on progression of renal failure in rat model of experimental nephrotoxicity
    Ibraheem ZO, Sattar MA, Abdullah NA, Rathore HA, Johns EJ
    Bosn J Basic Med Sci, 2012 Feb;12(1):26-32.
    PMID: 22364300
    The current study evaluates the impact of high saturated fat feeding in rat model of experimental nephrotoxicity induced by gentamicin. Sprague-Dawley rats weighing 200 g were randomized into four groups; the first one received the standard rodents chow for 8 weeks and was treated as control, the second group (HFD)received an experimental high fat diet rich in palm kernel oil (40% of Calories as fat) for the same period. The third group (HFDG) was given 80 mg/kg (body weight)/day gentamicin sulphate intraperitoneally during the last 24 days of the feeding period while the fourth group was given gentamicin as above along with the standard rodents chow. Renal function was assessed through measuring serum creatinine, creatinine clearance and absolute and fractional excretion of both sodium and potassium. At the end, rats underwent a surgical procedure for blood pressure measurement. Renal function study showed a stronger nephrotoxicity for HFDG group. Hypertension was observed in HFD group while the pressure declined after gentamicin co-administration. Overall, changing the feeding behavior toward using more SAFFAs for rats injected with gentamicin promotes the progression of renal failure.
    Matched MeSH terms: Fatty Acids, Nonesterified/administration & dosage*
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links