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Register a new userFatty Acids Determination of Rapeseed, Borage, and Soya bean oils produced in Syria
تحديد الأحماض الدهنية لزيوت السلجم و البوراج و فول الصويا المنتجة في سورية
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Added by
Tishreen University ورقة بحثية
Publication date
2015
fields
Food Sciences
and research's language is
العربية
Authors
ثناء البظ( باحث )
Created by
Shamra Editor
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هدف البحث إلى دراسة تركيب الأحماض الدهنية لكل من زيت (السلجم– البوراج– فول الصويا) السوري بطريقة الكروماتوغرافيا الغازية GC، و مقارنة النتائج مع دراسات عالمية لنفس الزيوت المدروسة، بغية إلقاء الضوء على كل من زيت (السلجم و البوراج) السورية، لإستخدامها كبدائل أو مزائج ذات فائدة صحية أو كعامل دوائي. بيّنت الدراسة أن أهمية الزيت تكمن في مقدار النسب المئوية للأحماض الدهنية الأحادية اللاإشباع MUFA، و الأحماض الدهنية العديدة اللاإشباع PUFA، و الأحماض الدهنية غير المشبعة UFA، حيث كانت أعلى قيم ال UFA في تركيب الزيوت السورية لزيت السلجم > زيت البوراج > زيت فول الصويا، كما أظهرت مقارنة نتائج البحث أن زيت السلجم المحسن و المعالج وراثيا" بأعلى نسبة مئوية لل MUFA و زيت البوراج السوري بنسبة مئوية لل MUFA أقل، أما أفضل النسب المئوية لل PUFA ظهرت واضحة قي زيت البوراج السوري.
The research aims to Study the fatty acids composition of each of (Rapeseed- Borage-Soya bean) Oil Syrian Gas Chromatography-invasive manner, and compare the results with global studies of the same studied oils, and shed light on both the Syrian oils(Rapeseed- Borage) to be used as substitutes or mixtures of health benefit or as a drug. the study showed that the importance of the oil lies in the amount of the percentages of unsaturated fatty acids UFA and Polyunsaturated fatty acids PUFA and Monounsaturated fatty acids MUFA, with the highest values in the UFA installation Syrian oils to Rapeseed oil < Borage oil < Soya bean oil, search results compared Rapeseed oil and improved processor and the highest percentage of genetically MUFA also showed the back of Syrian oil Borage percentage of MUFA less, but The best percentage of PUFA clear appeared in the oil Borage.
References used
Adkins, Y. & Kelley, D. S. (2010): Mechanisms underlying the cardio protective effects of omega-3 polyunsaturated fatty acids. Journal of Nutritional Biochemistry. 21: 781-792
Belch, J. J. & Hill, A. (2000): Evening primrose oil and borage oil in rheumatologic conditions. Am. J. Clin. Nutr. 71: 352S-356S
Branca, F. (2001): Trials related to the cultivation of wild species utilized in Sicily as vegetables. Italy Hortus. 8: 22
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The research aims to identify incoming fatty acids in the composition of both the
Syrian domestic oil extracted from the seeds of Nigella sativa, fenugreek, borage and
Rocket , using gas chromatography GC, as the goal to identify some of the most i
mportant
physical properties ( density and refractive index ) and chemical ( Iodine number and
saponification number ) utmost to improve and develop the Syrian varieties of the studied
oils.
Search Results showed that borage oil contain the highest proportion of the Poly
unsaturated fatty acids ( 81.5% ) PUFA and the highest percentage of gamma -linolenic
acid ( 14.4% ) GLA, and it was for each of Nigella sativa oil and oil fenugreek close by
percent's of ( 60.89%-60.95% ) PUFA, and overall mono unsaturated fatty acids ( 33.89%-
28.19% ) MUFA and linoleic acid ( 60.71%-58.92% ) LA has the enjoyment of the highest
value oil ring of oleic fatty acid ( 26.72% ), while oil Rocket had the highest values ( 79%)
MUFA so different from the rest of the studied oils. The results of this research clearly
compatible with the results of global studies at the same oils.
Four varieties of Safflower seeds grown in Syria in the spring and winter of
2011 were selected.
The Safflower oil was separated from those seeds by extraction using
petroleum ether, and determined the percentage of oil in all studied samples,
th
e proportion of oil ranged from 23.5 to 28.2 % in the winter planting period
and 28.5 to 30.3 % in the spring planting period.
The extracted oils were esterficated for the Gas chromatographic analysis
in order to show the effect of planting period change in the content of fatty
acids. It turns out that the most abundant fatty acid is an Linoleic acid (C18:2)
followed by oleic acid in all items except item N7 grown in the spring which
have convergent rate.
It also shows an increase in the content of (C16:0 and C18:0 and C18:1) and a
decrease in (C18:2) with a change in the period of planting from spring to winter,
except item N7, which showed a decrease in content of (C18:1) and increase in its
content of (C16:0 and C18:0 and C18:2), which led to a change in the iodine value
and all the wintry categories have become half dry oils.
The results indicate that planting period can be an effective major factor in
the quality of oil and fatty acids within its composition, so the ideal period of
planting is very important.
This paper describes a study of the influence of extraction system
(centrifugation and pressure system) on the chemical composition and sensory
quality of Dan virgin olive oils produced in Syria. Analysis of the effect of the
extraction system on
the values of analytical determination revealed
statistically significant differences (P≤0.05) in a few parameters only, mainly in
antioxidant content and oxidative stability. The results appear to confirm the
influence of the extraction system on the quality of Dan virgin olive oils.
This research aimed to study the effect of various growth conditions
(temperature, culture age and culture medium) on the fatty acids composition
of cytoplasm membrane of 37 isolates of Staphylococcus aureus using Gas
Chromatography-Mass Spectrome
try (GC-MS). Results revealed that the total
number of fatty acids of Staph. aureus was 33. Eight of them were principle and
included: anti-isotetradecanoic acid (aC15:0), octadecanoic acid (C18:0),
eicosanoic acid (C20:0), isotetradecanoic acid (Ci14:0), isotridecanoic acid
(Ci15:0), hexadecanoic acid (C16:0), antisohexa- decanoic acid (Ca17:0) and
octadecenoic acid (C18:1) with a percentage of 33.96, 18.37, 14.94, 7.32, 6.23,
4.14, 3.03 and 2.89%, respectively. The percentage of each of the other fatty
acids was less than 1%. Increasing the incubation temperature was associated
with reducing the percentages of Ca15:0, Ci15:0, C16:0 and C18:1; and
increasing Ca17:0, Ci14:0, C18:0 and C20:0. The increase in incubation period
caused a decrease in C16:0, C18:0, C18:1 and C20:0; and an increase in Ca15:0
and Ca17:0. Moreover, the variation in culture media caused differences in the
percent of Ca15:0, C18:0 and C20:0; while the other fatty acids showed no
changes.
The experiment was conducted on 24 brown laying hens at 30
weeks old and were randomly assigned to four groups, each
consisting of six laying hens and put in individual cages stacked in
accordance with the battery system in the unit of poultry fee
d at the
Faculty of Veterinary Medicine, University of Hama, in order to
study the effect of different types of oil and fat on performance,
apparent and true metabolizable energy, and apparent and true fats
digestibility.
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