1. DSpace-CRIS UTM
  2. Research outputs
  3. 01-Scientific papers
  4. Conference Abstracts
Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2286
Title: ENZIMATIC ASSAY OF DIGESTIBILITY OF VEGETABLE OILS AND DIETARY FATS
Authors: MIJA, Nina 
PALADI, Daniela 
Keywords: dietary fats;pancreatic lipase;vesicular bile;digestibility effort;free fatty acids (FFA)
Issue Date: 2022
Source: MIJA, N., PALADI, D. Enzymatic assay of digestibility of vegetable oils and dietary fats. Theses on International Conference Modern technologies in the food industry–2022 (MTFI-2022), 20-22 Oct. 2022, Chisinau, Ed.: Tehnica-UTM, 2022. p. 45. ISBN 978-9975-45-851-1
Conference: Modern Technologies in the Food Industry
Abstract: 
Digestion of vegetable oils is influenced by the composition of the oil, but also by the particular physiological factors specific to each individual. In order to determine the digestion effort, three types of oil and two types of animal fat were subjected to in vitro digestion research by modeling the digestion conditions at the level of the small intestine. Liver food supplements and pork and hen bile were used to initiate digestion. The digestion effort in the presence of pancreatic lipase (1050 FIP-U/g) increased in the order-pumpkin seed oil, sunflower oil, olive oil and, respectively, poultry fat, butter. The accumulation of free fatty acids was maximal for pumpkin oil (from 1.28 to 6.68%) and for chicken fat (from 0.67 to 4.23%) during the 4 hour of simulated digestion.
URI: http://cris.utm.md/handle/5014/2286
ISBN: 978-9975-45-851-1
Appears in Collections:Conference Abstracts

Files in This Item:
File Description SizeFormat
2022.MIJA.MTFI-2022.c.onf..pdf49.57 kBAdobe PDFView/Open
Show full item record

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.