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Subject: search.filters.subject.Fatty acids

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    Production of liquid fuel from palmitic acid over nanocrystalline CeO2-based catalysts with minimal use of H2
    (2017-01-01)
    Maluangnont, Tosapol
    ;
    Dararat, Chalinee
    ;
    Kulrat, Teerapong
    ;
    Soontontaweesub, Surachet
    ;
    Anothaiwalaikul, Thitima
    The deoxygenation of palmitic acid into diesel-range hydrocarbons can be promoted over nanocrystalline ceria-based catalysts under atmospheric N<inf>2</inf> or 10% H<inf>2</inf>/N<inf>2</inf> in a fixed-bed flow reactor at 400 °C. Oxygen vacancy sites are active for ketonization of palmitic acid to C<inf>31</inf> ketone and also subsequent cracking of the formed ketone to hydrocarbons. The 22–31% selectivity of C<inf>9</inf> to C<inf>17</inf> liquid hydrocarbons can be achieved at 100% palmitic acid conversion. The deoxygenation under N<inf>2</inf> can be facilitated, presumably by hydrogen transfer from coke precursors. Catalytic activity of ceria-based catalysts can be tuned by pretreatment conditions, type of a carrier gas, or lattice modification.
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    Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening
    (2010-02-01)
    Haruenkit, Ratiporn
    ;
    Poovarodom, Sumitra
    ;
    Vearasilp, Suchada
    ;
    Namiesnik, Jacek
    ;
    Sliwka-Kaszynska, Magda
    The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening. © 2009 Elsevier Ltd. All rights reserved.
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    Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests
    (2003-03-01)
    Gorinstein, Shela
    ;
    Martin-Belloso, Olga
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    Katrich, Elena
    ;
    Lojek, Antonin
    ;
    Číž, Milan
    The aim of this study was to compare the contents of the main biochemical compounds and the antioxidant capacity of five Spanish olive oils by four different antioxidant tests and to find out the most valuable oil for disease preventing diets. Fatty acids, sterols and individual antioxidant compounds in Arbequina, Hojiblanca, Extra Virgin, Picual and Lampante Spanish olive oils were determined. Antioxidant activities were done as well using different radical scavenging activities: total radical-trapping antioxidative potential by ABAP (TRAP-ABAP), radical scavenging activity by DPPH (RSA-DPPH), antioxidant assay by β-carotene-linoleate model system (AA-β-carotene) and total antioxidant status by ABTS (TAA-ABTS). The highest content of all studied antioxidant compounds (353; 329; 4.6 and 2.7 mg/kg for tocopherols, tocotrienols, polyphenols and o-diphenols, respectively) was found in Extra Virgin oil. Also the highest antioxidant capacity was observed in Extra Virgin oil (668nmol/ml; 29.4%; 40.4% and 2.64 mmolTE/kg for TRAP-ABAP, RSA-DPPH, AA- β-carotene and TAA-ABTS, respectively). The correlation between total phenols and antioxidant capacities measured by four methods was very high, but the highest for the β-carotene (R<sup>2</sup> = 0.9958). In conclusion, the best method for determination of the antioxidant capacity of olive oils is the β-carotene test. Extra Virgin olive oil has high organoleptic properties and the highest antioxidant activity. The above-mentioned makes this oil a preferable choice for diseases preventing diets. © 2003 Elsevier Inc. All rights reserved.