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Fulltext An evaluation of subcritical hydrothermal treatment of end-of-pipe palm oil mill effluent

Lee ZS, Chin SY, Cheng CK

Heliyon, 2019 Jun;5(6):e01792.
PMID: 31245637 DOI: 10.1016/j.heliyon.2019.e01792

This study evaluates the effects of subcritical hydrothermal treatment on palm oil mill effluent (POME) and its concomitant formations of solid hydrochar, liquid product and gaseous product. The reactions were carried out at temperatures ranged 493 K-533 K for 2 h. The highest reduction of chemical oxygen demand (COD) and biochemical oxygen demand (BOD) were 58.8% and 62.5%, respectively, at 533 K. In addition, the removal of total suspended solids (TSS) achieved up to 99%, with the pH of POME reaching 6 from the initial pH 4. The gas chromatography coupled with mass spectroscopy (GC-MS) analysis showed that the fresh POME contained n-Hexadecanoic acid as the dominant component, which gradually reduced in the liquid product in the reaction with increased temperature, in addition to the attenuation of carboxyl compounds and elevation of phenolic components. The gaseous products contained CO2, CO, H2, and C3 - C6 hydrocarbons. Traces of CH4 were only found at 533 K. CO2 is the dominant species, where the highest of 3.99 vol% per 500 mL working volume of POME recorded at 533 K. The solid hydrochars showed negligible morphological changes across the reaction temperature. The O/C atomic ratio of the hydrochar range from 0.157 to 0.379, while the H/C atomic ratio was in the range from 0.930 to 1.506. With the increase of treatment temperature, the higher heating value (HHV) of the hydrochar improved from 24.624 to 27.513 MJ kg-1. The characteristics of hydrochar make it a fuel source with immense potential. POME decomposed into water-soluble compounds, followed by deoxygenation (dehydration and decarboxylation) in producing hydrochar with lower oxygen content and higher aromatic compounds in the liquid product. Little gaseous hydrocarbons were produced due to subcritical hydrothermal gasification at low temperature.

Matched MeSH terms: Palmitic Acid
Fulltext Effects of different drying methods on essential oil yield and component profile of Polygonum minus root extract

Azhari, N. A. M., Markom, M., Ismail, I., Anuar, N.

International Food Research Journal, 2020;27(1):96-102.
MyJurnal

Polygonum minus is a plant rich with bioactive components that contribute to food, pharmaceutical, and perfume industries. However, high moisture content in fresh plants will allow
microbial activity that leads to the degradation of plant quality. This can be prevented by
drying the fresh plants to preserve the characteristics of their bioactive components. The
present work was conducted to determine the effect of different drying methods such as
air-drying, oven-drying (40 and 60°C), and freeze-drying on essential oil (EO) yield and
chemical compounds of P. minus roots. For comparison purposes, all samples were extracted
by maceration with n-hexane at room temperature. Then, the samples were analysed and
identified by using gas chromatography-mass spectrometry (GC-MS). The highest EO yield
extract was obtained from freeze-drying (4.15 ± 0.5), followed by air-drying (3.79 ± 0.19). EO
yield from oven-drying at 40 and 60°C was 3.4 ± 0.14 and 0.86 ± 0.04, respectively. Results
showed that by increasing the drying temperature, the EO yield would decrease and cause a
loss of major chemical compounds in the P. minus root. Air-drying was found to be the best
method in preserving the presence of important chemical compound in P. minus roots such as
β-caryophyllene (1.43%), pentadecane (4.34%), hexadecanoic acid (3.91%) and oleic acid
(3.97%).

Matched MeSH terms: Palmitic Acid
Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

Alireza, S., Tan, C.P., Hamed, M., Che Man, Y.B.

International Food Research Journal, 2010;17(2):295-302.
MyJurnal

The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying experiment was conducted at 180ºC for five consecutive days. Six frying media were considered as the main treatments: refined, bleached, deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1, w/w), sesame oil/canola oil (BC, 1:1, w/w), and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1, w/w/w). The initial degrees of unsaturation of the consumed oils, A, C, AB, AC, BC, and ABC, were 58.6, 94.0, 68.0, 72.2, 87.7, and 75.8 (g/100 g), respectively. The fatty acid analysis showed that there was a decrease in both the linolenic acid (C18:3) and linoleic acid (C18:2) contents, whereas the palmitic acid (C16:0) increased with a prolonged frying time. The chemical analysis showed that there was a significant (p < 0.05) difference in terms of the IV for each frying oil during the five consecutive days of frying (day 0 to 5). Oil C had the least stability in terms of deep-fat frying due to a high level of unsaturated fatty acids. Conversely, oil AC had the best stability due to the smallest reduction of the C18:2/C16:0 ratio and the IV.

Matched MeSH terms: Palmitic Acid
Fulltext Impact of chicken nugget presence on the degradation of canola oil during frying

Ali, M.A., Daud, A.S.M., Latip, R.A., Othman, N.H., Islam, M.A.

International Food Research Journal, 2014;21(3):1119-1124.
MyJurnal

The aim of the present study was to evaluate the effect of chicken nuggets addition on the degradation of canola oil during frying compared to the changes occurring when the same frying medium was simply heated at frying temperature as control. Heating or frying test was carried out at 185±5oC using electric fryer for 8 h/day for 3 consecutive days and the oil sample was collected every 4 h. The changes in fatty acids composition and physicochemical properties of the oil samples during frying and controlled heating experiments were monitored. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, polar compounds and viscosity of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as heating or frying progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic acid increased. Gas chromatography analysis revealed that adding chicken nuggets to heated canola oil led to higher decrease in the ratio of C18.2/C16:0 compared to what was measured when the fat alone was heated at frying temperature. The presence of chicken nuggets accelerates the formation of polymerization products and polar compounds in canola oil during frying.

Matched MeSH terms: Palmitic Acid
Fulltext Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter

Zzaman, W., Issara, U., Febrianto, N.F., Yang, T.A.

International Food Research Journal, 2014;21(3):10191-1023.
MyJurnal

The study was conducted to investigate fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter. The results showed that lauric acid, palmitic acid, and stearic fatty acid in rambutan fat were less than cocoa butter, but oleic acid found almost the same. The crystal formation of cocoa butter was not complex at 25oC, while rambutan fat and their mixture shown complicated network of crystal form. The Newton, Bingham and Casson plastic rheological models was used to describe fat flow in this experiment and the result showed that rambutan fat had higher viscosity than cocoa fat. Based on the results the study recommended that mixture proportion up to 30% rambutan seed fat can be used as a cocoa butter substitute whereas higher proportion completely alters original cocoa butter properties. Therefore, there is feasibility of using the rambutan fat to substitute cocoa butter and the mixtures of the two fats in suitable proportion in chocolate manufacturing.

Matched MeSH terms: Palmitic Acid
Proximate, fatty acid and mineral composition of selected deep sea fish species from Southern Java Ocean and Western Sumatra Ocean, Indonesia

Suseno, S.H., Tajul, A.Y., Nadiah, W.A., Hamidah, Asti, Ali, S.

International Food Research Journal, 2010;17(4):905-914.
MyJurnal

Proximate content, fatty acid and mineral compositions were determined for the ten species of deepsea fish from Southern Java Ocean and Western Sumatra Ocean, Indonesia. The proximate composition was found to be 23.0-24.8 % protein, 1.9-4.1% fat , 0-1.75 % carbohydrate, 1.7-2.4 % ash and 70.1-72.1% water, whereas the fatty acid compositions consisted of 0.86 - 49.63 % saturated fatty acids (SFA), 0.29 - 50.09 % monounsaturated fatty acid (MUFA) and 2.85 % - 46.32 % polyunsaturated fatty acids (PUFAs). Among them, those occurring in the highest proportions were myristic acid (C14:0, 0.12-7.59%), palmitic acid (C16:0, 0.02–20.5%), stearic acid (C18:0, 0.42–49.19), oleic acid (C18:1, 0.29–50.09 %), linoleic acid (C18:2, 0.23– 44.91%), eicosapentaenoic acid (EPA, C20:5n3, 0.41– 4.61%) docosahexaenoic acid (DHA, C22:6n3, 0.28– 3.44%). The rest of the microelements, Cd, Hg, and Pb were all present in amounts below toxic levels.

Matched MeSH terms: Palmitic Acid
Fulltext Nutritional changes in germinated legumes and rice varieties

Megat Rusydi, M.R., Noraliza, C.W., Azrina, A., Zulkhairi, A.

International Food Research Journal, 2011;18(2):705-713.
MyJurnal

Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated. In germinated samples, moisture content increased significantly while carbohydrate, protein and fat were decreased significantly. Total dietary fibre was increased in germinated samples except germinated kidney and mung bean. Germination also increased saturated fatty acids (SFA) in legumes, black, red and brown rice. Monounsaturated fatty acids (MUFA) decreased in all samples except germinated kidney, soy and Barrio rice. Polyunsaturated fatty acids (PUFA) increased in some germinated samples (mung bean, peanut, red, brown, Barrio and white rice) but decreased in other legume and rice samples. Generally, palmitic acid increased while stearic, oleic and linoleic acids decreased after germination. Overall, the proximate content and fatty acids of legume and rice varieties changed after germination and may be used as alternate resources for individuals with lifestyle diseases.

Matched MeSH terms: Palmitic Acid
Fulltext A study of fatty acid composition and tocopherol content of lipid extracted from marine microalgae, Nannochloropsis oculata and Tetraselmis suecica, using solvent extraction and supercritical fluid extraction

Bong, S.C., Loh, S. P.

International Food Research Journal, 2013;20(2):721-729.
MyJurnal

This study was conducted to investigate and compare the fatty acids and tocopherols of lipid extracted from marine microalgae, Nannochloropsis oculata (NO) and Tetraselmis suecica (TS) using solvent extraction and supercritical fluid extraction (SFE). Fatty acids and tocopherols were determined in the extracted lipid as functions of the temperature (40, 80oC) and pressure (3000, 5000, 7000, 9000psi). Dichloromethane/methanol and hexane were the chosen conventional solvent for fatty acids and tocopherols extraction respectively. The results obtained showed that there were differences in the fatty acid composition of various lipid extracts of NO and TS. Extracts of NO were high in myristic acid (C14:0) (17-35%), palmitic acid (C16:0) (14-47%) and palmitoleic acid (C16:1) (11-42%) whereas extracts of TS were high in C14:0 (21-34%) and C16:0 (29-49%). Eicosapentaenoic acid (EPA) was detected only under certain SFE conditions in NO but was not detected in TS. α-, β- and γ-tocopherol were detected in various SFE extracts of NO but only α- and β-tocopherol were detected in TS. Hexane extraction of both NO and TS resulted in the detection of only α-tocopherol. In conclusion, the use of different extraction methods resulted in different compositions and concentrations of fatty acids and tocopherols in the microalgae studied.

Matched MeSH terms: Palmitic Acid
Fulltext Physical properties of normal grade biodiesel and winter grade biodiesel

Sadrolhosseini AR, Moksin MM, Nang HL, Norozi M, Yunus WM, Zakaria A

Int J Mol Sci, 2011;12(4):2100-11.
PMID: 21731429 DOI: 10.3390/ijms12042100

In this study, optical and thermal properties of normal grade and winter grade palm oil biodiesel were investigated. Surface Plasmon Resonance and Photopyroelectric technique were used to evaluate the samples. The dispersion curve and thermal diffusivity were obtained. Consequently, the variation of refractive index, as a function of wavelength in normal grade biodiesel is faster than winter grade palm oil biodiesel, and the thermal diffusivity of winter grade biodiesel is higher than the thermal diffusivity of normal grade biodiesel. This is attributed to the higher palmitic acid C(16:0) content in normal grade than in winter grade palm oil biodiesel.

Matched MeSH terms: Palmitic Acid/chemistry
Fulltext The effect of iron (II) chloride in microalgae cultivation for biooil extraction

Tevan, R., Jayakumar, Saravanan, Mohd Hasbi Ab. Rahim, Maniam, Gaaty Pragas, Govindan, Natanamurugaraj

Journal of Engineering and Science Research, 2017;1(2):185-196.
MyJurnal

The world is facing a problem regarding the use of petroleum fuels that has led to a search for a suitable alternative fuel source. Researchers have come up with the idea of producing biofuel to overcome this problem. In this study, microalgae were explored as a high potential feedstock to produce biofuel. In order to produce a large quantity of biofuel with low cost at a short time, the manipulation of nutrients is a factor in microalgae cultivation. In this study, Iron (II) Chloride (FeCl2) was added to the nutrients to initiate a stressful condition during growth which contributes to the produce of lipid. Isolated microalgae species were identified as Scenedesmus sp. During mass cultivation, the microalgae cultures were scaled up to 2 L of culture. Three flasks of microalgae culture were labelled with S1, S2, and S3. Flask S1 acts as a control without the addition of FeCl2, while another two flasks acted as experimental flasks. Flask S2 was supplemented with 0.5 mg FeCl2 while Flask S3 was supplemented with 1.0 mg of FeCl2. With the addition of Iron (II) Chloride, microalgae entered a stationary phase at day 9 and day 10 as compared to the control flask which enters the stationary phase at day 7. This also affects the dry weight. Flask 3 produces 0.8658 g of microalgae powder compared to Flask 1 and 2 which produced 0.4649 g and 0.5357 g respectively. Lipid analysis was done by using GCMS and GCFID. Flask 3 produced various types of fatty acids which can be used for biodiesel production compared to other cultivates. In Flask 1, docosanoic acid which is a saturated fatty acid was detected. While in Flask 2 (S2), with the addition of 0.5 mg of FeCl2, docosapentaenoic acid was produced. In the last flask which involved the addition of 1.0 mg of FeCl2, more fatty acid was detected. In GC-FID data, 6 types of fatty acids were detected. Linolein acid, linolenic acid, stearidonic acid, docosapentaenoic acid, docosahexaenoic acid and docosanoic acid were produced at different retention times. Most of the fatty acids produced are polyunsaturated fatty acid (PUFA). In transesterification, the fatty acid reacts with methanol and acid catalyst. The reaction produces fatty acid methyl ester. In Flask 1, the control flask, without the addition of FeCl2, no fatty acid methyl esters (FAME) was produced. However, in Flask 2 and 3 which were added 0.5 mg FeCl2 and 1.0 mg FeCl2, n-hexadecanoic acid methyl ester which is also known as palmitic acid was produced. Palmitic fatty acid can be used for biodiesel production.

Matched MeSH terms: Palmitic Acid
Cell-penetrating mechanism of intracellular targeting albumin: Contribution of macropinocytosis induction and endosomal escape

Ichimizu S, Watanabe H, Maeda H, Hamasaki K, Ikegami K, Chuang VTG, et al.

J Control Release, 2019 06 28;304:156-163.
PMID: 31082432 DOI: 10.1016/j.jconrel.2019.05.015

We recently developed a cell-penetrating drug carrier composed of albumin (HSA) combined with palmitoyl-cyclic-(D-Arg)12. While it is possible that the palmitoyl-cyclic-(D-Arg)12/HSA enters the cell mainly via macropinocytosis, the mechanism responsible for the induction of macropinocytosis and endosomal escape remain unknown. We report herein that palmitoyl-cyclic-(D-Arg)12/HSA might interact with heparan sulfate proteoglycan and the chemokine receptor CXCR4 followed by multiple activations of the PKC/PI3K/JNK/mTOR signaling pathways to induce macropinocytosis. This result was further confirmed by a co-treatment with 70 kDa dextran, a macropinocytosis marker. Using liposomes that mimic endosomes, the leakage of 5,6-carboxyfluorescein from liposome was observed in the presence of palmitoyl-cyclic-(D-Arg)12/HSA only in the case of the anionic late endosome-like liposomes but not the neutral early endosome-like liposomes. Heparin largely inhibited this leakage, suggesting the importance of electrostatic interactions between palmitoyl-cyclic-(D-Arg)12/HSA and the late-endosomal membrane. Immunofluorescence staining and Western blotting data indicated that the intact HSA could be transferred from endosomes to the cytosol. These collective data suggest that the palmitoyl-cyclic-(D-Arg)12/HSA is internalized via macropinocytosis and intact HSA is released from the late endosomes to the cytoplasm before the endosomes fuse with lysosomes. Palmitoyl-cyclic-(D-Arg)12/HSA not only functions as an intracellular drug delivery carrier but also as an inducer of macropinocytosis.

Matched MeSH terms: Palmitic Acid/chemistry
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: Palmitic Acid
Fulltext Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters

Solati Z, Baharin BS

J Food Sci Technol, 2015 Jun;52(6):3475-84.
PMID: 26028729 DOI: 10.1007/s13197-014-1409-4

Effect of supercritical CO2 extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems containing 0 % N. sativa L. extract (Control) and 0.02 % butylated hydroxytoluene (BHT) were used for comparison. Physicochemical properties such as fatty acid composition (FAC), Peroxide Value (PV), Anisidine Value (AV), Totox Value (TV), Total Polar Content (TPC), C18:2/C16:0 ratio and viscosity of frying oils were determined during five consecutive days of frying. Results have shown that N. sativa L. extract was able to improve the oxidative stability of both frying oils during the frying process compared to control. The stabilizing effect of antioxidants were in the order of BHT > NE. RBD palm olein was found to be more stable than sunflower oil based on the ratio of linoleic acid (C18:2) to palmitic acid (C16:0) and fatty acid composition.

Matched MeSH terms: Palmitic Acid
Fulltext Fatty acid compositions of silver catfish, Pangasius sp. farmed in several rivers of Pahang, Malaysia

Hashim RB, Jamil EF, Zulkipli FH, Daud JM

J Oleo Sci, 2015;64(2):205-9.
PMID: 25748380 DOI: 10.5650/jos.ess14191

Pangasius micronemus (Black Pangasius sp.) and Pangasius nasutus (Fruit Pangasius sp.) are two species of silver catfish widely consumed in Malaysia. The present study evaluated fatty acid profiles of fish muscles in these two Pangasius sp. from different farms and locations to determine which species or location is better in term of lipid quality. The results showed MUFAs (Monounsaturated fatty acid) content was highest (35.0-44.4%) followed by SFA (Saturated fatty acid) [32.0-41.5%] and PUFAs (polyunsaturated fatty acids) [9.3-19.3%]. P. micronemus of Sg. Kanchong displayed higher palmitic acid (SFA; 29.0%) than P. nasutus from Peramu (23.5%). In contrast, oleic acid (MUFA) revealed highest in P. nasutus (38.1%) while lowest in P. micronemus of Sg. Kanchong (29.7%). Additionally, utmost PUFAs belonged to P. micronemus of Sg. Kanchong (19.3%) and lower most in P. nasutus from Peramu (9.3%). P. micronemus presented with a higher EPA (eicosapentaenoic acid) [1.0-1.4%], DHA (Docosahexaenoic acid) [1.7-2.8%] and LA (Linoleic acid) [11.8-12.0%] than P. nasutus (EPA; 0.3%, DHA; 1.0%, LA; 4.8%). However, P. nasutus established higher GLA (gamma-linolenic acid) [0.4%] than P. micronemus (0.04-0.06%). Both Pangasius sp. can be regarded as good supplies of omega-3 and omega-6. Overall, P. micronemus from Sg. Kanchong is the best choice among all for reason high in EPA and DHA.

Matched MeSH terms: Palmitic Acid/analysis
Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety

Yanty NA, Marikkar JM, Nusantoro BP, Long K, Ghazali HM

J Oleo Sci, 2014;63(9):885-92.
PMID: 25174674

A study was carried out to determine the physicochemical characteristics of the oil derived from papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong Kong/Sekaki variety contained considerable amount of oil (27.0%). The iodine value, saponification value, unsaponifiable matter and free fatty acid contents of freshly extracted papaya seed oil were 76.9 g I2/100g oil, 193.5 mg KOH/g oil, 1.52% and 0.91%, respectively. The oil had a Lovibond color index of 15.2Y + 5.2B. Papaya seed oil contained ten detectable fatty acids, of which 78.33% were unsaturated. Oleic (73.5%) acid was the dominant fatty acids followed by palmitic acid (15.8%). Based on the high performance liquid chromatography (HPLC) analysis, seven species of triacylglycerols (TAGs) were detected. The predominant TAGs of papaya seed oil were OOO (40.4%), POO (29.1%) and SOO (9.9%) where O, P, and S denote oleic, palmitic and stearic acids, respectively. Thermal analysis by differential scanning calorimetry (DSC) showed that papaya seed oil had its major melting and crystallization transitions at 12.4°C and -48.2°C, respectively. Analysis of the sample by Z-nose (electronic nose) instrument showed that the sample had a high level of volatile compounds.

Matched MeSH terms: Palmitic Acid/isolation & purification
Para rubber seed oil: new promising unconventional oil for cosmetics

Lourith N, Kanlayavattanakul M, Sucontphunt A, Ondee T

J Oleo Sci, 2014;63(7):709-16.
PMID: 24976614

Para rubber seed was macerated in petroleum ether and n-hexane, individually, for 30 min. The extraction was additionally performed by reflux and soxhlet for 6 h with the same solvent and proportion. Soxhlet extraction by petroleum ether afforded the greatest extractive yield (22.90 ± 0.92%). Although antioxidant activity by means of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay was insignificantly differed in soxhleted (8.90 ± 1.15%) and refluxed (9.02 ± 0.71%) by n-hexane, soxhlet extraction by n-hexane was significantly (p < 0.05) potent scavenged 2,2'-azino-bis(3-ethylbenzothaiazoline)-6-sulfonic acid) or ABTS radical with trolox equivalent antioxidant capacity (TEAC) of 66.54 ± 6.88 mg/100 g oil. This extract was non cytotoxic towards normal human fibroblast cells. In addition, oleic acid and palmitic acid were determined at a greater content than in the seed of para rubber cultivated in Malaysia, although linoleic and stearic acid contents were not differed. This bright yellow extract was further evaluated on other physicochemical characters. The determined specific gravity, refractive index, iodine value, peroxide value and saponification value were in the range of commercialized vegetable oils used as cosmetic raw material. Therefore, Para rubber seed oil is highlighted as the promising ecological ingredient appraisal for cosmetics. Transforming of the seed that is by-product of the important industrial crop of Thailand into cosmetics is encouraged accordingly.

Matched MeSH terms: Palmitic Acid/analysis
Fulltext Chemical Composition, Oxidative Stability, and Antioxidant Activity of Allium ampeloprasum L. (Wild Leek) Seed Oil

Nehdi IA, Sbihi HM, Tan CP, Al-Resayes SI, Rashid U, Al-Misned FA, et al.

J Oleo Sci, 2020 May 02;69(5):413-421.
PMID: 32281562 DOI: 10.5650/jos.ess19298

Allium ampeloprasum L., commonly known as wild leek, is an edible vegetable that has been cultivated for centuries. However, no detailed studies have been undertaken to valorize A. ampeloprasum seed oil. This study aims to evaluate the physicochemical properties, chemical composition, and antioxidant activity of A. ampeloprasum seed oil. The seed oil content was found to be 18.20%. Gas chromatographymass spectrometry (GC-MS) showed that linoleic acid (71.65%) was the dominant acid, followed by oleic acid (14.11%) and palmitic acid (7.11%). A. ampeloprasum seed oil exhibited an oxidative stability of 5.22 h. Moreover, γ- and δ-tocotrienols were the major tocols present (79.56 and 52.08 mg/100 g oil, respectively). The total flavonoid content (16.64 µg CE /g oil) and total phenolic content (62.96 µg GAE /g oil) of the seed oil were also determined. The antioxidant capacity of the oil, as evaluated using the ABTS assay (136.30 µM TEAC/g oil), was found to be significant. These findings indicate that A. ampeloprasum seeds can be regarded as a new source of edible oil having health benefits and nutritional properties.

Matched MeSH terms: Palmitic Acid/analysis
Fulltext Recovery and Utilization of Palm Oil Mill Effluent Source as Value-Added Food Products

Teh SS, Hock Ong AS, Mah SH

J Oleo Sci, 2017;66(11):1183-1191.
PMID: 29093377 DOI: 10.5650/jos.ess17078

The environmental impacts of palm oil mill effluent (POME) have been a concern due to the water pollution and greenhouse gases emissions. Thus, this study was conducted to recover the value-added products from POME source before being discharged. The samples, before (X) and after (Y) the pre-recovery system in the clarification tank were sampled and analysed and proximate analysis indicated that both samples are energy rich source of food due to high contents of fats and carbohydrates. GCMS analysis showed that the oil extracts contain predominantly palmitic, oleic, linoleic and stearic acids. Regiospecific analysis of oil extracts by quantitative 13C-NMR spectroscopy demonstrated that both oil extracts contain similar degree of saturation of fatty acids at sn-2 and sn-1,3 positions. The samples are rich in various phytonutrients, pro-vitamin A, vitamin E, squalene and phytosterols, thus contributing to exceptionally high total flavonoid contents and moderate antioxidant activities. Overall, samples X and Y are good alternative food sources, besides reducing the environmental impact of POME.

Matched MeSH terms: Palmitic Acid/analysis; Palmitic Acid/isolation & purification
The chain length of dietary saturated fatty acids affects human postprandial lipemia

Karupaiah T, Tan CH, Chinna K, Sundram K

J Am Coll Nutr, 2011 Dec;30(6):511-21.
PMID: 22331686

OBJECTIVE: Saturated fats increase total cholesterol (TC) and low density lipoprotein-cholesterol (LDL-C) and are linked to coronary artery disease risk. The effect of variance in chain length of saturated fatty acids (SFA) on coronary artery disease in human postprandial lipemia is not well elucidated.
METHODS: A total of 20 healthy volunteers were challenged with 3 test meals, similar in fat content (~31% en) but varying in saturated SFA content and polyunsaturated/saturated fatty acid ratios (P/S). The 3 meals were lauric + myristic acid-rich (LM), P/S 0.19; palmitic acid-rich (POL), P/S 0.31; and stearic acid-rich (STE), P/S 0.22. Blood was sampled at fasted baseline and 2, 4, 5, 6, and 8 hours. Plasma lipids (triacylglycerol [TAG]) and lipoproteins (TC, LDL-C, high density lipoprotein-cholesterol [HDL-C]) were evaluated.
RESULTS: Varying SFA in the test meal significantly impacted postprandial TAG response (p < 0.05). Plasma TAG peaked at 5 hours for STE, 4 hours for POL, and 2 hours for LM test meals. Area-under-the-curve (AUC) for plasma TAG was increased significantly after STE treatment (STE > LM by 32.2%, p = 0.003; STE > POL by 27.9%, p = 0.023) but was not significantly different between POL and LM (POL > LM by 6.0%, p > 0.05). At 2 hours, plasma HDL-C increased significantly after the LM and POL test meals compared with STE (p < 0.05). In comparison to the STE test meal, HDL-C AUC was elevated 14.0% (p = 0.005) and 7.6% (p = 0.023) by the LM and POL test meals, respectively. The TC response was also increased significantly by LM compared with both POL and STE test meals (p < 0.05).
CONCLUSIONS: Chain length of saturates clearly mediated postmeal plasma TAG and HDL-C changes.

Matched MeSH terms: Palmitic Acid/administration & dosage
Dietary palmitic and oleic acids exert similar effects on serum cholesterol and lipoprotein profiles in normocholesterolemic men and women

Ng TK, Hayes KC, DeWitt GF, Jegathesan M, Satgunasingam N, Ong AS, et al.

J Am Coll Nutr, 1992 Aug;11(4):383-90.
PMID: 1506599

To compare the effects of dietary palmitic acid (16:0) vs oleic acid (18:1) on serum lipids, lipoproteins, and plasma eicosanoids, 33 normocholesterolemic subjects (20 males, 13 females; ages 22-41 years) were challenged with a coconut oil-rich diet for 4 weeks. Subsequently they were assigned to either a palm olein-rich or olive oil-rich diet followed by a dietary crossover during two consecutive 6-week periods. Each test oil served as the sole cooking oil and contributed 23% of dietary energy or two-thirds of the total daily fat intake. Dietary myristic acid (14:0) and lauric acid (12:0) from coconut oil significantly raised all the serum lipid and lipoprotein parameters measured. Subsequent one-to-one exchange of 7% energy between 16:0 (palm olein diet) and 18:1 (olive oil diet) resulted in identical serum total cholesterol (192, 193 mg/dl), low-density lipoprotein cholesterol (LDL-C) (130, 131 mg/dl), high-density lipoprotein cholesterol (HDL-C) (41, 42 mg/dl), and triglyceride (TG) (108, 106 mg/dl) concentrations. Effects attributed to gender included higher HDL in females and higher TG in males associated with the tendency for higher LDL and LDL/HDL ratios in men. However, both sexes were equally responsive to changes in dietary fat saturation. The results indicate that in healthy, normocholesterolemic humans, dietary 16:0 can be exchanged for 18:1 within the range of these fatty acids normally present in typical diets without affecting the serum lipoprotein cholesterol concentration or distribution. In addition, replacement of 12:0 + 14:0 by 16:0 + 18:1, but especially 16:0 or some component of palm olein, appeared to have a beneficial impact on an important index of thrombogenesis, i.e., the thromboxane/prostacyclin ratio in plasma.

Matched MeSH terms: Palmitic Acids/pharmacology*; Palmitic Acid

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