Search results for "VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476"
showing 5 items of 5 documents
Evidence in the formation of conjugated linoleic acids from thermally induced 9t12t linoleic acid: a study by gas chromatography and infrared spectro…
2009
Accepted version of article published in the journal: Chemistry and Physics of Lipids. Published version available on Science Direct: http://dx.doi.org/10.1016/j.chemphyslip.2009.07.002 Thermally induced isomerisation leading to the formation of conjugated linoleic acids (CLAs) has been observed for the first time during the thermal treatment of 9t12t fatty acid triacylglycerol, and methyl ester. Fifteen microlitre portions of the triacylglycerol sample containing 9t12t fatty acid (trilinoelaidin) were placed in micro glass ampoules and sealed under nitrogen, then subjected to thermal treatment at 250 degrees C. The glass ampoules were removed at regular time intervals, cut open, and the co…
Thermal degradation and isomerisation kinetics of triolein studied by infrared spectrometry and GC–MS combined with chemometrics
2008
Authors version of article published in the journal: Chemistry and Physics of Lipids Published version available on Science Direct: http://dx.doi.org/10.1016/j.chemphyslip.2008.12.002 Triolein, a triglyceride containing oleic acid as the only acid moiety in the glyceride molecules has been isothermally treated at 280,300,and 325 degrees C in glass vials under nitrogen atmosphere. The products formed during the thermal treatment at each temperature have been analysed both by infrared spectrometry and GC-MS. The CC-MS analysis was performed after derivatisation of the fatty acids into their methyl esters (FAMEs). Chemometric tools were used in determining the concentrations of the main produc…
Thermally Induced Isomerization of Trilinolein and Trilinoelaidin at 250 A degrees C: Analysis of Products by Gas Chromatography and Infrared Spectro…
2009
Accepted version of an article published in the journal: Lipids The original publication is available at www.springerlink.com, http://dx.doi.org/10.1007/s11745-009-3363-x The products formed by thermally induced isomerization of trilinolein and trilinoelaidin at 250 A degrees C were studied by infrared spectroscopy and gas chromatography. The triglycerides of the 9c12c and 9t12t fatty acids, linoleic and linoelaidic acid respectively, were subjected to thermal treatment under nitrogen in glass. The products were removed at regular intervals and analysed by infrared spectroscopy using a single reflectance attenuated total internal reflectance crystal accessory. Trans-esterification of the pr…
Thermal Induction of 9t12t Linoleic Acid: a New Pathway for the Formation of Conjugated Linoleic Acids
2009
Accepted version of an article published in the journal: International Journal of Engineering and Technology Published version available at: http://www.ijetch.org/papers/066.pdf Thermal induction of 9t12t fatty acid leading to the formation of Conjugated Linoleic Acids (CLA) has been demonstrated by subjecting glyceride, and methyl ester of the acid to heat treatment. Fifteen micro liter portions of the glyceride sample containing 9t12t fatty acid (trilinoelaidin) were placed in micro glass ampoules and sealed under nitrogen and then subjected to thermal treatment at 250oC. The glass ampoules were taken out at regular time intervals, and the contents were subjected to composition analysis b…
Effects of UV Radiation and Diet on Polyunsaturated Fatty Acids in the Skin, Ocular Tissue and Dorsal Muscle of Atlantic Salmon (Salmo salar) Held in…
2010
Article published in Photochemistry and Photobiology, 86 (4): 909-919 JUL-AUG 2010 The effect of UV radiation (UVR) on juvenile Atlantic salmon (Salmo salar) was assessed by measuring the fatty acid (FA) profiles of muscle, dorsal and ventral skin, and ocular tissues following 4-month long exposures to four different UVR treatments in outdoor rearing tanks. Fish were fed two different diets (Anchovy- and Herring-oil based) that differed in polyunsaturated fatty acid (PUFA) concentrations. Anchovy-fed salmon had higher concentrations of ALA (alpha-linoleic acid; 18:3n-3), EPA (eicosapentaenoic acid; 20:5n-3) and DPA (docosapentaenoic acid, 22:5n-3) in their muscle tissues than fish fed the H…