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Subject: search.filters.subject.Fatty acid profile

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    Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment
    (2025-06-01)
    Senphan, Theeraphol
    ;
    Mungmueang, Natthaphong
    ;
    Sriket, Chodsana
    ;
    Sriket, Pornpimol
    ;
    Sinthusamran, Sirima
    Hemp seed oil's increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability. This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures (45 °C and 55 °C) on oil characteristics over 60 days. The oil extraction processes were conducted using standard protocols, followed by storage under controlled conditions. Analysis encompassed color changes, oxidation indicators (peroxide value, p-anisidine value, TBARS), free fatty acids, moisture content, and Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy for molecular-level changes. Hydraulic press extraction demonstrated superior stability with minimal linoleic acid reduction (0.75 %) compared to Bligh and Dyer method (1.43 %) at 55 °C (p < 0.05) and Soxhlet extraction method (1.09 %). Higher storage temperature (55 °C) accelerated quality degradation significantly faster than 45 °C (p < 0.05), affecting oxidation markers and sensory attributes. Color darkening intensified at elevated temperatures, particularly in Bligh and Dyer extracted oils. ATR-FTIR spectroscopy analysis revealed significant changes in characteristic bands (2923.78 and 2854.07 cm⁻¹), with hydraulic press-extracted oils showing better stability in peak intensities at 45 °C compared to other methods at 55 °C (p < 0.05). While most fatty acids remained stable, polyunsaturated fatty acids showed temperature and extraction-dependent degradation. These findings highlight the critical role of extraction method selection and temperature control in preserving hemp seed oil quality, suggesting hydraulic pressing as the preferred commercial extraction method. Implementation of appropriate storage conditions and the potential incorporation of natural antioxidants could further enhance oil stability.
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    Milk fatty acid profile in different genetic groups and age of buffaloes
    (2021-11-01)
    Mettamehtar, K.
    ;
    Tuntivisoottikul, K.
    ;
    Takeungwongtrakul, S.
    Thirty-seven fatty acids were identified in 40 buffalo milk samples. Nineteen of the totals identified fatty acids were found in all samples. Sixteen fatty acids were detected in some samples. -Linolenic acid (C18:3n6) and cis-11,14,17-eicosatrienoic acid (C20:3n3) were not found in buffalo milk. Milk from 50% Murrah crossbreds had the highest content of C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, and C18:1n9t (p<0.05). There were no significant differences in the averages of docosahexaenoic acid (C22:6n3) contents between 100% Murrah and 50% Murrah crossbreds. Averages of SFA and total fatty acids in 50% Murrah crossbreds were higher than those of the 100% Murrah. The factor of age within different genetic groups affected six fatty acids such as C6:0, C8:0, C10:0, C12:0, C16:0, and C22:6n3 (p<0.05). The traits in 50% Murrah crossbreds which were younger than 7 years old and older than 9 years old were higher than those in others, except for C6:0 and C22:6n3, in which the 50% Murrah, that were older than 9 years old were the highest. With regards to the Murrah purebreds, no significant differences in the traits of the different studied ages were noticed. The factor also affected the SFA and total fatty acids contents (p<0.05) but did not influence MUFA and PUFA (p>0.05).
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    The effects of using pineapple stem starch as an alternative starch source and ageing period on meat quality, texture profile, ribonucleotide content, and fatty acid composition of longissimus thoracis of fattening dairy steers
    (2021-10-01)
    Chaosap, Chanporn
    ;
    Sahatsanon, Katatikarn
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    Sitthigripong, Ronachai
    ;
    Sawanon, Suriya
    ;
    Setakul, Jutarat
    The effects of different starch sources (ground corn (CO), ground cassava (CA) and pineapple stem starch (PI)) and ageing period (14 and 21 days) on meat characteristics of Holstein steers were investigated. Starch sources had no effect on meat characteristics, while meat aged for 14 days had less thawing loss than that aged for 21 days. Meat from steers fed PI had higher levels of inosine monophosphate (IMP) than the others (p < 0.05). With increasing duration of ageing, the content of IMP and guanosine monophosphate in the meat decreased, while the content of hypoxanthine in-creased (p < 0.05). Meat from steers fed CO had the highest oleic acid but the lowest erucic acid (p < 0.05) in contrast to meat from steers fed PI, which had the lowest oleic acid but the highest erucic acid. Steers fed CO appeared to produce healthier meat as this was positively associated with mon-ounsaturated fatty acid content. Meat from steers fed PI had higher levels of IMP, which may be associated with good taste.
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    Change in fatty acid profile, volatile compounds and FTIR spectra of samrong seed oil during storage
    (2020-01-01)
    Takeungwongtrakul, S.
    ;
    Karnjanapratum, S.
    ;
    Kaewthong, P.
    ;
    Nalinanon, S.
    Samrong (Sterculia foetida Linn.) is a wild plant. It is used in traditional medicine. The kernels of samrong seeds have been reported to contain a high amount of oil. The changes in fatty acid profile, volatile compounds, and fourier transform infrared (FTIR) spectra of oil from samrong seed kernel during storage (48 days) were investigated. With increasing storage time, the content of saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) decreased. There was little change in fatty acid profile at the end of storage. As to FTIR spectra, a slight change in wave number from 3600 cm<sup>-1</sup> to 3200 cm<sup>-1</sup> and wave number 1711 cm<sup>-1</sup> was observed with increasing storage time. After storage, the results observed 12 volatile lipid oxidation compounds. However, slight changes in abundance of volatile compounds were found. Therefore, samrong seed kernel oil had good oxidative stability.