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Your search keyword '"Zehra H. Musliu"' showing total 2 results
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2 results on '"Zehra H. Musliu"'

1. Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Author

Erhan Sulejmani, Betim Ahmeti, and Zehra H. Musliu

Subjects
traditional butter, industrial butter, peroxide value, health-promoting index, storage, Dairying, SF221-250
Abstract

Butter samples produced from cream (C) or yoghurt (Y) were evaluated for fatty acid (FA) composition and pesticide residues. The results showed that yoghurt butter has a higher health-promoting index (HPI) compared to the cream butter and overall acceptability scores at the end of storage. The yoghurt butter contained 62.81 g 100 g-1 saturated, 3.50 g 100 g-1 monounsaturated, and 2.44 g 100 g-1 polyunsaturated fatty acids whereas the cream butter contained 69.99 g 100 g-1 saturated, 3.57 g 100 g-1 monounsaturated and 2.81 g 100 g-1 polyunsaturated fatty acids, respectively. The peroxides levels varied from 0.90 for the cream to 1.44 mEq O2 kg-1 for yoghurt butter samples. The moisture content varied from 16.21 to 13.19 and 13.83 to 13.57 g 100 g-1 and the total lipid content varied from 77.5 to 79.5 and 83.0 to 83.5 g 100 g-1 for cream and yoghurt butter samples, respectively. The 13 pesticide compounds in butter samples did not exceed the legal limits.

Published
2023
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2. Supercritical fluid extraction of fish oil from common carp (Cyprinus carpio L.) tissues

Author

Zoran Zeković, Stefan Kuvendziev, Mirko Marinkovski, Zehra H. Musliu, and Kiril Lisichkov

Subjects
0301 basic medicine, chemistry.chemical_classification, 030109 nutrition & dietetics, biology, Chemistry, General Chemical Engineering, Supercritical fluid extraction, 04 agricultural and veterinary sciences, Condensed Matter Physics, Fish oil, biology.organism_classification, 040401 food science, Animal origin, Cyprinus, 03 medical and health sciences, Common carp, 0404 agricultural biotechnology, Fresh water, Food science, Physical and Theoretical Chemistry, Carp, Polyunsaturated fatty acid
Abstract

The goal of this work is isolation and characterization of biological active compounds in fish caviar, viscera and fillet obtained from fresh water carp (Cyprinus carpio L.) from Tikves Lake, Republic of Macedonia. A solid-liquid extraction by Soxhlet method was applied in order to obtain total extracts from analyzed samples of animal origin. During the experimental investigation, the influence of some process parameters over the total yield of extract was examined. The SFE-CO2 was introduced as a desirable alternative in the defined system solvent-lyophilized matrixes. Further, the influence of the operating parameters: operating temperature, operating pressure and extraction time on the yield of total extract, were determined through maximization of the functional dependency. Obtained total extracts were characterized by GC-FID method for qualitative and quantitative determination of the presence of fatty acids. From resulting chromatograms it was concluded that these total extracts contain monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids.

Published
2018
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