جستجوی مقالات مرتبط با کلیدواژه « ترکیب اسید چرب » در نشریات گروه « پزشکی »

Oils and fats play important roles in human nutrition. Due to its special and important compounds, chia oil might be employed in food and pharmaceutical industries. The aim of this investigation was to evaluate the chemical properties of the oil extracted from chia seed.
Three different varieties of chia seeds were obtained from local market and subjected to cold solvent extraction. The extracted oils were subjected to a series of chemical tests consisting of the determination of fatty acids composition, iodine and saponification values, identification and quantification of fractions present in the nonsaponifiable matter and measurement of phosphorus and phospholipid concentration.
The results indicated that the seeds contained approximately 31-34% oil. Linolenic acid was the predominant fatty acid present (66%) followed by linoleic, palmitic, oleic and stearic acids in respective decreasing order. Beta-sitosterol and gama-tochopherol were the predominant sterol and tochopherol present.
Chia seed has become increasingly important for human health and nutrition because of its high content of -linolenic acid. Although the oil might be susceptible to oxidative rancidity due to high content to linolenic acid, however it might be employed in food and pharmaceutical industries.

Today one of the problems concerned with the agriculture and food industries is the import of approximately 90% of edible oils. It is therefore important to identify the chemical nature of an oil particularly the fatty acid composition in order to select the best quality. The aim of the present work is to evaluate seven different varieties of Canola and select the most suitable.
Seven different varieties of canola were obtained from Institute of Seed Improvement, Karaj Station. The seeds were subjected to oil extraction by solvent followed by the chemical analyses of the extracted oils namely fatty acid composition, induction period determination, quantitative determinations of Copper and Iron, quantitative determination of nonsaponifiable matter and qualitative and quantitative determinations of sterols and tocopherols.
The amount of the extracted oils for all the varieties examined ranged from 33.0 to 46.2%. The nansaponifiable matter content accounted for 1.88 to 3.10% where sterols were the major fraction. Tocopherols namely γ and α tocopherols were present but there were quantitative variations concerned with sterols and tocopherols in all the varieties examined. Mono and Poly unsaturated fatty acids concentrations ranged between 59.40 to 66.02 and 25.59 to 31.21 respectively among the varieties examined.
All the varieties examined had significant differences concerned with the chemical analyses. Oleic acid was the major fatty acid and traces of erucic acid were present among the examined varieties. All the crude extracted oils had induction periods ranged between 8.75 to 12.32 hours at 110˚C that might be considered satisfactory considering the fatty acid composition.

Extra virgin olive oil represents the popular source of oil in the Mediterrian countries. The price of extra virgin olive oil is increasing rapidly in the world market, due to many factors namely special organoleptic and health attributes. Therefore this popular oil might be subjected to adulteration. In this research, the application of Differential Scanning Calorimeter (DSC) and fatty acid profile methods to detect the adulteration of sunflower seed oil in extra virgin olive oil has been studied.
Refined sunflower seed oil was added to extra virgin olive oil at different portions (5, 10, 15 and 20 percent) and the thermal analysis of the samples were performed using DSC and the fatty acid composition of the samples were determined by GC apparatus.
The results of the thermal analysis showed that the addition of sunflower seed oil created significant changes in cooling and heating thermograms of DSC. The enthalpy, onset and maximum temperature of major crystallization peak for at least 10% adulteration and the enthalpy and maximum temperature of minor melting peak for 5% adulteration indicated significant differences as compared to the extra virgin olive oil (P The DSC method might be evaluated as a valuable method to detect the adulteration of refined sunflower seed oil in extra virgin olive oil however this method has its limitations regarding the percent of added oil.

Sesame seed and flaxseed are rich sources of the essential fatty acids and due to their unique nutritional characteristics valuable research works have been carried out on these oil seeds. In this study, some of the chemical characteristic of sesame and flaxseed are evaluated and compared to each other. Sesame and flaxseed were purchased randomly from Grand Bazaar of Tehran. The fat, fiber, protein and ash contents were determined by standard methods of evaluation. The cold press hexane extracted oil was subjected to series of tests consisting of fatty acid composition, Peroxide, acids, totax and anisidine values. The induction period, the oil resistance to oxidation was also measured. This study indicated that the amounts of protein, fiber, ash and acid value in the flaxseed were significantly higher (P<0.01) while the amount of oil content, totox and anisidine values and resistant to oxidation were significantly lower in the flaxseed as compared to the sesame seed. In respect of peroxide index, there was no difference between the examined samples. The fatty acid analysis showed that linoleic acid (W6) and linolenic acid (W-3), were the predominant fatty acids in sesame seed and flaxseed oils respectively. The results of this study indicated that sesame seed and flaxseed are rich sources of essential fatty acids, proteins, fiber, minerals and other nutrients. Thus, the extracted oils might be considered valuable oil resources and might be employed in food formulations.

purslane (Portulaca oleracea) is a member of the portulacaceae. Purslane has been described as a power food of the future because of its high nutritive and antioxidant properties. Purslane is listed in the world health organization as one of the most used medicinal plants and it has been given the term “Global panacea “. This study is concerned with the evaluation of physicochemical characteristics of the oil extracted from purslane seeds. In this research work purslane seeds were subjected to oil extraction. The extracted oils were subjected to a series of physical and chemical tests consisting of fatty acid composition, iodine value, colour measurement, saponification value, nonsaponifiable matter contents, acid value, peroxide value, phospholipids contents, metal contents, sterols and tocopherol compositions and contents. The extracted oils accounted for 13.4% of the total weight of the seeds. The fatty acid profile of the isolated oil indicated that linoleic and V– linolenic acids were the predominant fatty acids present. Examination of the isolated nonsaponifiable matter of the oil showed that V- tocopherol and X- sitosterol were the predominant tocopherol and sterol respectively. It was concluded that purslane seeds oil due to its high nutritive and antioxidant values might be regarded as a valuable oil for human consumption.

The normal plasma fatty acid (FA) composition changes in hypertriglyceridemic obese and overweight indiuviduals. The objective of this study was to determine the plasma fatty acid composition in hypertriglyceridemic obese or overweight subjects with different FABP2 genotypes. Methods and Materials: Forty-six hypertriglyceridemic subjects (33 men and 13 women, 25-60 years old) referred to the Endocrinology and Metabolism Research Center (EMRC), Shariaty Hospital in Thehran, between Mehr and Esfand 1386 (September 2007-March 2008), were genotyped for FABP2 polymorphism by PCR-RFLP. In addition, their blood lipid profile was determind enzymetically, photometrically and immunoturbidometrically, and their plasma fatty acid composition by gas-choromatography. Also, body weights and heights were measured and body mass index calculated.

Positive associations were observed between Thr54 polymorphism in FABP2 protein and plasma lipid fractions (SFA, PUFA, ω-6-, ω-3- and total fatty acids (P<0.001)). No significant differences were observed between PPARα polymorphism and plasma fatty acid composition, except for ω-3 fatty acids,

In obese or overweight hypertriglyceridemic subjects the plasma fatty acid compositions are different. The levels of some fatty acids are higher, while those of some others are lower, in different FABP2 genotypes. On the whole, higher levels of SFA, PUFA, ω-6, ω-3, and total fatty acids were more pronounced in Thr54- than in Ala54-carrieres.