To study oil contents and fatty acid composition among the samples of Jatropha curcas L. seeds were collected from Dehradun, Uttarakhand. Soxhlet extraction method and gas chromatography (GC) were employed to determine the oil contents of Jatropha seeds and the fatty acid composition of Jatropha oil. The seed oil contents (dry basis) was 46.27% .Physicochemical properties shows acid value (36.4...

gamma-aminobutyric acid is the main inhibitory amino acid neurotransmitter in several areas of the brain. measurement of gamma-aminobutyric acid in the brain will help elucidate its metabolic rote and diagnostic value. the liquid chromatography (lc) system consisted of a delivery pump. male rats (150-250g) were used in this study. the brain was rapidly removed from decapitated animals. trie chr...

background: nowadays the extensive changes in lifestyle have resulted in an increase in consumption of fast food. this type of food is made by deep fat fry which may contain some toxic or unfavorable substances that have adverse effects on consumers’ health. the aim of this study was to determine the peroxide value, acid value and rancidity of edible oil which are used in sweets and samosah in ...

We established the cutoff value for plasma folic acid, using plasma homocyst(e)ine as the functional marker. To do this, we investigated the relationship of the plasma folic acid of 103 apparently healthy adults with their fasting plasma homocyst(e)ine and with their plasma homocyst(e)ine 6 h after oral methionine challenge (100 mg/kg). We also studied the relationship of their plasma folic aci...

Oils with high content of free fatty acid (FFA) can be treated by acid esterification where an alcohol reacts with the given oil in the presence of acid catalyst. The investigated parameters include methanol to oil ratio, temperature and amount of catalyst. The optimum conditions for acid esterification which could reduce FFA content in the feedstock to less than 1.88% (acid value 3.76 mg KOH/g...

In this study, moisture content, free fatty acids, peroxide, iodine value, unsaponifiable matter, saponification value, fatty acid composition and tocopherol contents of wheat germ oil obtained by SC-CO2 extraction and cold press technology were investigated. Moisture, free fatty acid (FFA), peroxide value, iodine value, unsaponifiable matter and saponification value of cold pres...

abstract: the history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. in this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as...