As shown in Table 4, SL is characterized by meat richer in lipids, with a higher concentration of myristic acid
(C14:0), palmitoleic acid (C16:1) and total MUFAs, while the VL has produced meat that is significantly richer in stearic acid (C18:0), arachidonic acid (C20:4) and, in general, of total PUFAs.
Sodium stearate and sodium myristate were prepared by reacting dispersions of stearic acid and myristic acid
with a sodium hydroxide solution (10 w/v%).
Ractopamine addition reduced (P<0.05) lauric acid and myristic acid
concentrations in meat at 20ppm and reduced palmitic acid at 10ppm.
Also, Iris oil contains a large proportion of myristic acid
(near 50-80%), other fatty acids (e.g., caprylic, capric, lauric, palmitic) and their esters.
, palmitic acid, and linolenic acid were also identified in representative quantities.
The concentration of the saturated fatty acids (SFA) myristic acid
(C14:0) and palmitic acid (C16:0) during processing with the addition of the starter culture did not change significantly (P>0.05) as a function of the addition of NaN[O.sub.2].
Linoleic acid (C18:2) showed the highest concentration in cottonseed oil followed by the oleic acid (C18:1), myristic acid
(C14:0), palmitic acid (C16:0) and stearic acid (C18:0).
The major acid components of oil found by TLC were caproic acid, caprylic acid, capric acid, myristic acid
, palmitic acid, stearic acid, oleic acid, etc.
Higher intakes of the most commonly consumed major saturated fatty acids (lauric acid, myristic acid
, palmitic acid, and stearic acid) was associated with a 24-percent increase in CHD.
The oil contained lauric acid (C12:0) 50.4%, myristic acid
(C14:0) 17.5%, caprylic acid (C8:0) 9.0%, palmitic acid (C16:0) 7.9%, capric acid (C10:0) 7.0%, oleic acid (C18:1n9c) 5.9%, stearic acid (C18:0) 1.6%, and linoleic acid (C18:2n6) 0.9%.
Caption: FIGURE 1: The chemical structure of fatty acids in palm oil contains stearic acid, palmitic acid, myristic acid
, oleic acid, and linoleic acid.
laxa fertilissima Saturated C12:0 Lauric acid 4.6 11.18 C14:0 Myristic acid
17.97 37.5 C16:0 Palmitic acid 17.6 13.8 C18:0 Stearic acid 25.2 17.6 C20:0 Arachidic acid 5.8 3.25 Total saturated 71.17 83.3 79.99 acids Mono unsaturated C16:1 Palmitoleic acid 13.2 8.6 C18:1 Oleic acid 10.1 5.27 Total 23.3 13.87 16.81 Poly- C18:2 Linoleic acid 1.01 0.77 unsaturated C18:3 Lenolenic acid 1.2 0.43 C20:4 Arachidonic acid 3.4 1.67 Total 5.61 2.87 3.2 Fatty acid N.
Since coconut has a vegetable origin, it has a high content of saturated fatty acids (Jayadas & Nair, 2006), mainly consisting of triglycerides with low degree of unsaturation, comprising two major fatty acids, lauric acid and myristic acid
(Pham, Casa, Gregorio, & Kwon, 1998).
The others remained with averages ranging from 0.027 mg / 100 g (caproic acid C10: 0) to 0.677 mg / 100 g (myristic acid
C14: 0) (Table 3).