Displaying publications 41 - 60 of 73 in total

Abstract:
Sort:
  1. Fulltext UV-Curable Urethane Acrylate Resin from Palm Fatty Acid Distillate
    Teo KT, Hassan A, Gan SN
    Polymers (Basel), 2018 Dec 11;10(12).
    PMID: 30961299 DOI: 10.3390/polym10121374
    Palm fatty acid distillate (PFAD), is a by-product of the crude palm oil refining process. It comprises mainly of free fatty acids-around 45% palmitic and 33% oleic acids-as the major components. Ultra-violet (UV) curable urethane acrylate (UA) oligomers could be synthesized from PFAD, by the following procedure. A hydroxyl terminated macromer was first prepared by reacting PFAD with a mixture of isophthalic acid, phthalic anhydride, neopentagylcol (NPG), and pentaerythritol. The macromer was then reacted with 2-hydroxylethylacrylate (2HEA) and toluene diisocynate (TDI) to generate a resin, containing acrylate side chains for UV curable application. A series of UA resins were prepared by using 15, 25, 45, 55, and 70% of PFAD, respectively. The UA resin has Mw in the range of 3,200 to 27,000. They could be cured by UV irradiation at an intensity of 225 mW/cm². Glass transition temperature (Tg) of the cured film was measured by differential scanning calorimeter (DSC), and hardness of the film was determined by a pendulum hardness tester, according to American Society for Testing and Materials (ASTM)4366. The resins were used in a wood-coating application. All of the cured films showed good adhesion, hardness, and chemical resistance except for the one using the 70% PFAD, which did not cure properly.
    Matched MeSH terms: Fatty Acids, Nonesterified
  2. Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
    Abbas Ali M, Bamalli Nouruddeen Z, Ida I. Muhamad, Abd Latip R, Hidayu Othman N
    Sains Malaysiana, 2014;43:1189-1195.
    The aim of this study was to evaluate on how heat treatments by microwave oven may affect the oxidative degradation of sunflower oil (SFO) and its blend with palm olein (Po). The blend was prepared in the volume ratio of 40:60 (Po: SFO, PSF). The samples were exposed to microwave heating at medium power setting, for different periods. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, total oxidation (Tomx), specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C 18:21C16:0 ratio decreased as microwave heating progressed. Microwave heating temperature increased with increasing heating time and longer heating times resulted in a greater degree of oil deterioration. The percentage of linoleic acid tended to decrease, whereas the percentage of palmitic acid increased. The effect of adding PO to SFO on the formation of free fatty acids and conjugated dienes during microwave treatment was not significant (p< 0.05). No significant differences in food oil sensor value was observed between SFO and PSF. Based on the most oxidative stability criteria, it can be concluded that the microwave heating caused the formation of comparatively lower amounts of oxidation products in PSF compared to SFO, indicating a lower extent of oxidative degradation of PSF.
    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. Effect of gamma irradiation on the physical stability of dppc liposomes
    Liyana Mohd Ali Napia, Faizal Mohamed, Hur Munawar Kabir Mohd, Intan Syakeela Ahmad Bastamam, Shamellia Sharin, Norsyahidah Mohd Hidzir, et al.
    Sains Malaysiana, 2018;47:1235-1240.
    Unilamellar liposomes composed of dipalmitoylphosphatidylcholine (DPPC) were prepared by the reverse-phase
    evaporation method and extrusion through a polycarbonate membrane filter. Liposomes at 0.7 mg/mL lipid concentration
    in deionized water were exposed to gamma irradiation at a dose in the range 0.5 to 25 kGy. Gamma irradiation of
    liposomes resulted in the degradation of DPPC lipids into free fatty acids, lysophosphatidylcholine and 1,2-palmitoylphosphatidic
    acid (DPPA). The effect of gamma irradiation towards the physical stability of liposomes was investigated
    by means of dynamic light scattering (DLS), transmission electron microscopy (TEM) and zeta potential analysis. From
    the DLS analysis, no significant changes were observed in the hydrodynamic size of liposomes. TEM images indicate that
    the liposomes surface became smoother and rounder as higher irradiation doses were applied. Zeta potential analysis
    showed that gamma irradiation of DPPC liposomes at radiation doses as low as 0.5 kGy resulted in a drastic rise in the
    magnitude of the zeta potential. The results also demonstrate that gamma irradiation of liposomes suspension enhanced
    the overall stability of liposomes. Hence, it can be concluded that gamma irradiation on DPPC liposomes may potentially
    produce liposomes with higher stability.
    Matched MeSH terms: Fatty Acids, Nonesterified
  5. Fulltext Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles
    Khor YP, Hew KS, Abas F, Lai OM, Cheong LZ, Nehdi IA, et al.
    Foods, 2019 Oct 11;8(10).
    PMID: 31614487 DOI: 10.3390/foods8100475
    The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.
    Matched MeSH terms: Fatty Acids, Nonesterified
  6. Biosynthesis of butyl esters from crude oil of palm fruit and kernel using halophilic lipase secretion by Marinobacter litoralis SW-45
    Musa H, Kasim FH, Gunny AAN, Gopinath SCB, Ahmad MA
    3 Biotech, 2019 Aug;9(8):314.
    PMID: 31406636 DOI: 10.1007/s13205-019-1845-y
    Initially, a new moderate halophilic strain was locally isolated from seawater. The partial 16S rRNA sequence analysis positioned the organism in Marinobacter genus and was named 'Marinobacter litoralis SW-45'. This study further demonstrates successful utilization of the halophilic M. litoralis SW-45 lipase (MLL) for butyl ester synthesis from crude palm fruit oil (CPO) and kernel oil (CPKO) in heptane and solvent-free system, respectively, using hydroesterification. Hydrolysis and esterification of enzymatic [Thermomyces lanuginosus lipase (TLL)] hydrolysis of CPO and CPKO to free fatty acids (FFA) followed by MLL-catalytic esterification of the concentrated FFAs with butanol (acyl acceptor) to synthesize butyl esters were performed. A one-factor-at-a-time technique (OFAT) was used to study the influence of physicochemical factors on the esterification reaction. Under optimal esterification conditions of 40 and 45 °C, 150 and 230 rpm, 50% (v/v) biocatalyst concentration, 1:1 and 5:1 butanol:FFA, 9% and 15% (w/v) NaCl, 60 and 15 min reaction time for CPO- and CPKO-derived FFA esterification system, maximum ester conversion of 62.2% and 69.1%, respectively, was attained. Gas chromatography (GC) analysis confirmed the products formed as butyl esters. These results showed halophilic lipase has promising potential to be used for biosynthesis of butyl esters in oleochemical industry.
    Matched MeSH terms: Fatty Acids, Nonesterified
  7. 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
  8. Fulltext Effect of microwave heating with different exposure times on the degradation of corn oil
    Abbas Ali, Hadi Mesran, M., Nik Mahmood, N.A., Abd Latip, R.
    International Food Research Journal, 2016;23(2):842-848.
    MyJurnal
    In the present work, the influence of microwave power and heating times on the quality
    degradation of corn oil was evaluated. Microwave heating test was carried out using a domestic
    microwave oven for different periods at low- and medium-power settings for the corn oil sample.
    The changes in physicochemical characteristics related to oil degradation of the samples during
    heating were determined by standard methods. In this study, refractive index, free fatty acid
    content, peroxide value, p-anisidine value, TOTOX value, viscosity and total polar compound
    of the oils all increased with increasing heating power and time of exposure. In GLC analysis,
    the percentage of linoleic acid tended to decrease, whereas the percentage of palmitic, stearic
    and oleic acids increased. The C18:2/C16:0 ratio decreased in all oil samples with increasing
    heating times. Exposing the corn oil to various microwave power settings and heating periods
    caused the formation of hydroperoxides and secondary oxidation products. The heating reduced
    the various tocopherol isomers in corn oil and highest reduction was detected in γ-tocopherol.
    Longer microwave heating times resulted in a greater degree of oil deterioration. Microwave
    heating caused the formation of comparatively lower amounts of some degradative products in
    the oil samples heated at low-power setting compared to medium-power setting. The present
    analysis indicated that oil quality was affected by both microwave power and heating time.
    Matched MeSH terms: Fatty Acids, Nonesterified
  9. Fulltext Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage
    Nyam, K.L., Wong, M.M., Long, K., Tan, C.P.
    International Food Research Journal, 2013;20(2):695-701.
    MyJurnal
    With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached & deodorised (RBD) sunflower oils with that of in synthetic antioxidant, BHA. Established methods such as peroxide values (PV), p-anisidine values (AV), TOTOX values, free fatty acids (FFA), iodine values (IV), total phenolic contents (TPC), conjugated dienes (CD) and conjugated triene (CT) were employed to assess the extent of oil deterioration. During 24 days storage, consensus was accomplished based on the results assessed by PV, TOTOX, CD, CT, IV and TPC at which the antioxidant activities of KSE, RSE and RE were better than BHA. Surprisingly, the results obtained by AV and FFA assays showed the reversed. Among the extracts, RSE exhibited the best antioxidant activities. These suggest that KSE, RSE and RE may be used as potential source of natural antioxidants in the application of food industry to prevent lipid oxidation.
    Matched MeSH terms: Fatty Acids, Nonesterified
  10. 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
  11. Fulltext Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
    Alhelli AM, Mohammed NK, Khalil ES, Hussin ASM
    AMB Express, 2021 Mar 22;11(1):45.
    PMID: 33751265 DOI: 10.1186/s13568-021-01205-9
    Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.
    Matched MeSH terms: Fatty Acids, Nonesterified
  12. 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
  13. Fulltext α-Mangostin Improves Glucose Uptake and Inhibits Adipocytes Differentiation in 3T3-L1 Cells via PPARγ, GLUT4, and Leptin Expressions
    Taher M, Mohamed Amiroudine MZ, Tengku Zakaria TM, Susanti D, Ichwan SJ, Kaderi MA, et al.
    Evid Based Complement Alternat Med, 2015;2015:740238.
    PMID: 25873982 DOI: 10.1155/2015/740238
    Obesity has been often associated with the occurrence of cardiovascular diseases, type 2 diabetes, and cancer. The development of obesity is also accompanied by significant differentiation of preadipocytes into adipocytes. In this study, we investigated the activity of α-mangostin, a major xanthone component isolated from the stem bark of G. malaccensis, on glucose uptake and adipocyte differentiation of 3T3-L1 cells focusing on PPARγ, GLUT4, and leptin expressions. α-Mangostin was found to inhibit cytoplasmic lipid accumulation and adipogenic differentiation. Cells treated with 50 μM of α-mangostin reduced intracellular fat accumulation dose-dependently up to 44.4% relative to MDI-treated cells. Analyses of 2-deoxy-D-[(3)H] glucose uptake activity showed that α-mangostin significantly improved the glucose uptake (P < 0.05) with highest activity found at 25 μM. In addition, α-mangostin increased the amount of free fatty acids (FFA) released. The highest glycerol release level was observed at 50 μM of α-mangostin. qRT-PCR analysis showed reduced lipid accumulation via inhibition of PPARγ gene expression. Induction of glucose uptake and free fatty acid release by α-mangostin were accompanied by increasing mRNA expression of GLUT4 and leptin. These evidences propose that α-mangostin might be possible candidate for the effective management of obesity in future.
    Matched MeSH terms: Fatty Acids, Nonesterified
  14. 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
  15. Impact of phytosterol supplementation on plasma lipoprotein(a) and free fatty acid (FFA) concentrations: A systematic review and meta-analysis of randomized controlled trials
    Fatahi S, Kord-Varkaneh H, Talaei S, Mardali F, Rahmani J, Ghaedi E, et al.
    Nutr Metab Cardiovasc Dis, 2019 11;29(11):1168-1175.
    PMID: 31582198 DOI: 10.1016/j.numecd.2019.07.011
    BACKGROUND AND AIM: Although some earlier studies have indicated the effect of phytosterol (PS) supplementation on serum lipoprotein(a) (Lp(a)) and free fatty acid (FFA) concentration, findings are still conflicting. We aimed to assess the impact of PS supplementation on serum Lp(a) and FFA concentration through a systematic review and meta-analysis of available RCTs.

    METHODS AND RESULTS: We performed a systematic search of all available RCTs conducted up to 21 February 2019 in the following databases: PubMed, Scopus, and Cochrane. The choice of fixed- or random-effect model for analysis was determined according to the I2 statistic. Effect sizes were expressed as weighted mean difference (WMD) and 95% confidence interval (CI). Pooling of 12 effect sizes from seven articles revealed a significant reduction of Lp(a) levels following PS supplementation (MD: -0.025 mg/dl, 95% CI: -0.045, -0.004, p = 0.017) without significant heterogeneity among the studies (I2 = 0.0%, p = 0.599). Also, PS supplementation significantly lowered FFA (MD: -0.138 mg/dl, 95% CI: -0.195, -0.081, p = 0.000) without significant heterogeneity among the studies (I2 = 0.0%, p = 0.911). The results for meta-regression and sensitivity analysis were not significant.

    CONCLUSION: The meta-analysis suggests that oral PS supplementation could cause a significant reduction in serum Lp(a) and FFA.

    Matched MeSH terms: Fatty Acids, Nonesterified/blood*
  16. 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
  17. 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
  18. 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*
  19. 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
  20. The oil of Adenanthera pavonina L. seeds and its emulsions
    Zarnowski R, Jaromin A, Certik M, Czabany T, Fontaine J, Jakubik T, et al.
    Z Naturforsch C J Biosci, 2008 11 13;59(5-6):321-6.
    PMID: 18998394
    The oil of Adenanthera pavonina L. seeds was analysed by chromatographic and instrumental means. The oil was found to be rich in neutral lipids (86.2%), and low in polar lipids (13.8%). The neutral lipids consisted mainly of triacylglycerols (64.2%). Unsaturated fatty acids were found as high as 71%, while the percentage of saturated fatty acids was only 29%. GC and GC/MS analyses revealed linoleic, oleic and lignocerotic acid to be predominant among all fatty acids in the A. pavonina oil, whereas stigmasterol was the major steroid identified within this study. Subsequently, the oil was used for preparation of submicron oil-in-water (o/w) lipid emulsions. Lipid emulsions were formulated by using soybean lecithin (SL) to investigate their particle size, Zeta potential and stability at the different oil and SL ratios. The results obtained indicate possible applications of the tested oil in pharmaceutical and medical fields as drug and cosmetic active ingredient carriers.
    Matched MeSH terms: Fatty Acids, Nonesterified/analysis
Related Terms
Filters
Contact Us

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

External Links