On the examination of fatty acid profile, quality factors such as free fatty acids
, peroxide value, induction period and iodine value, some results clearly emerged.
Free fatty acids
liberated from sebaceous triglycerides serve as selective antimicrobial agents at the skin surface.
Sleeter (1983) reported that continued presence of moisture in oil induces hydrolysis with a resultant free fatty acid
The mean values for free fatty acids
(FFA) of oil before and after frying of samosa and chicken revealed that FFA was found to be significantly lower in oil before frying (0.26+-0.11 and 0.30+-0.05%) than after frying (2.9+-0.11 and 3.07+-0.64%) in the oil used for frying of samosa and chicken.
This investigation shows that free fatty acids
ensure good lubrication at boundary lubrication conditions.
Parameter Coconut Ackee Brix 66[degrees] 69[degrees] pH 3.6 4.5 Acid value 0.6 1.3 Free fatty acid
(%) 0.2 0.1 Carotenoid (ppm) 0.34 [+ or -] 0.1 21.0 [+ or -] 0.2 Free radical 28 [+ or -] 7.1 48 [+ or -] 2.8 scavenging activity (%) Parameter Soybean Brix 73[degrees] pH 5.2 Acid value 0.03 Free fatty acid
(%) 0.1 Carotenoid (ppm) 1.39 [+ or -] 0.1 Free radical 100 scavenging activity (%) Table 2: [sup.1]H Nuclear magnetic resonance spectroscopy of ackee, coconut, and soybean oils.
Mohamed, "Homogeneous, heterogeneous and enzymatic catalysis for transesterification of high free fatty acid
oil (waste cooking oil) to biodiesel: a review," Biotechnology Advances, vol.
Crude cottonseed oil is unsuitable for use in most of the food applications without refining, because of its dark color, high free fatty acid
content, and objectionable flavor and odor.
Increased free fatty acid
(FFA) plasma levels are present in both pathologies [5,6], and therefore, they have been conceived as a major link between obesity and T2DM.
Adams III, "Unbound free fatty acid
concentrations are increased in cardiac ischemia," Clinical Proteomics, vol.
The specific cost of waste fats and oils is determined by the quality of the raw material, mainly free fatty acid
Free fatty acid
(FFA) and peroxide value (PV) were high in the full fat product compared to defatted product and cow milk yoghurt.