Cholesterol reduction in camel hump fat using β-cyclodextrin

Autor: Farid H. Badr, Rafaat M. Elsanhoty, Sahar S. El-Gohery
Rok vydání: 2010
Předmět:
Zdroj: Journal für Verbraucherschutz und Lebensmittelsicherheit. 6:183-189
ISSN: 1661-5867
1661-5751
DOI: 10.1007/s00003-010-0623-x
Popis: β-Cyclodextrin (β-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (β-CD concentration, stirring temperature, stirring time, stirring rate and ratio of hump camel fat to water for reduction of cholesterol in hump camel fat by application of β-CD and resulting changes in cholesterol reducing camel hump fat). β-CD concentration at 1–10% provided about 88.89–95.3% removal of cholesterol when mixed at 40°C for 91 h. Among other factors, mixing time (0.5–2 h) did not significantly affect cholesterol reduction. Removal was enhanced with increasing stirring rate to 800 rpm and centrifugal forces up to 5,000×g (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% β-CD, 40°C mixing temperature, 1 h of mixing time, the ratio of camel hump fat to water 1:1, and stirring rate 800 rpm and centrifugation at 5,000×g. The acid value of β-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of β-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with β-CD and untreated camel hump fat.
Databáze: OpenAIRE
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