Sunland - MUFA PUFA

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KTV 1
Filtered Groundnut OiL

• Intellectual creation Property of
• Procon K.R.Sathya Vendan , B,Tech (Chem.Engg),
  MBA , CQM,CFQI
• Marketing Advisor - KTV Group
• Copyright reserved - Copying rights not allowed!
  !!!??
• 200119
• Errors Omissions Excepted as I am also a
  student and not a teacher

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Instructions for study

Please find a calm , closed room for focusing on
this audio

Please use a head phone for listening to my audio
while you focus your eyes on the
presentation.before you
Keep a printed copy of the ppt in front of you or
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Keep aside a paper and pencil to jot down doubts
or clarifications to be asked
It is always a good habit to listen 3-4 times
over a period of 2-3 days in order to understand
this topic especially if you are a non science
person
All we need are scientific people and not science
people
Good luck
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Product Need

• Due to counselling from doctors, , food and
  nutrition websites and programmes on mass media
  spreading awareness with some fake news , spread
  of word of mouth , product promotions by early
  entrants and above all shelf space intrusion by
  FGNO and chekku labels ,the usage of ground nut
  has improved and increased dramatically.

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Ktv 1- FGNO

• Mufa is monounsaturated fatty acids
• WHO , medical science including American Heart
  Association mentions that the human body derives
  energy from all 3 sources
• Carbohydrates or carbos for short
• Proteins
• Fats
• Of the above 3 , the energy saturation or content
  is highest in oils and fats at 9kCal per gram vs
  just 4kCal per gram in carbos proteins
• Oils and fats are of 2 makeups
• Saturated Fatty acids ( ????????)
• Unsaturated Fatty Acids
• Unsaturated Fatty Acids are again of 2types
• Mono ( single ) unsaturated Fatty Acids MUFA
• Poly ( many or ??) Unsaturated Fatty Acids -
  PUFA

• Mufa rich FGNO
• Oil sources
• SFA- MUFA- PUFA

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Ktv1 - FGNO

• Body generally operates on 3 modes in all cases
• Absorb ( from food)
• Use or store (as energy after breakdown)
• Eject or excrete ( as by products)
• Each type of SFA or MUFA / PUFA has different
  absorption , storage characteristics based on its
  density, viscosity and chemical activity which is
  solely based on its chemical structure .
• The absorption / storage / resuse characteristics
  are again based on other factors like
  availability of sufficient chemical messengers in
  the body and the functional state ( good or
  affected ) of the body part

• Why MUFA / PUFA classification at all?

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Ktv1

• Pufa

• Pufa

• Poly Unsaturated Fatty Acids ( PUFA) with
  multiple double bonds
• Plus
• Body needs but cannot make or synthesize some
  of the PUFA like linoleic (2 double bonds) and
  linolenic (3 double bonds) hence they are
  called essential fatty acids sunflower oil in
  rich in EFA like linoleic acid (71) and less
  than1 Alpha Linolenic acid( omega3 )
• Minus
• Are subject to easier oxidation ( Primary
  secondary) auto- triggered by moisture, heat and
  light besides residual ffa itself and consequent
  rancidity ( hence refining is essential to keep
  FFA at low levels, need for anti-oxidants or
  preservatives like TBHQ)

• Poly unsaturated Fatty Acids (PUFA) with multiple
  double bonds
• Sunflower oil / Soyabean oil are rich in PUFA

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Oils and the key issues

• Blood
• Blood is made of serum , rbc, wbc , platelets and
  clotting agent fibrinogen
• Blood plasma serum fibrinogen
• ( Vit K is reqd for Fibrinogen, sesame oil has
  vitamin K but too much of it can cause unwanted
  clotting and scarring of tissues as in vericose
  veins so moral of story , every element has a
  main and side effect)
• Blood pressure is based on the pressure exerted
  by a pumping heart on blood vessels ( systolic or
  pumping) and the reduced pressure in the heart
  when it is taking in oxygenated blood from lungs
  ( diastolic)
• Blood pressure range
• normal less than 120
• Elevated 120 to 129
• High BP Stage 1 Hypertension -130-139
• High BP Stage 2 Hypertension-140-180
• More than 180 Hypersensitive crisis
• Blocks indicate resistance to blood flow and
  hence pressure rises blocks caused by some type
  of LDL cholesterol among other risk factors

• Impact on
• Blood blood pressure
• Cholesterol level in blood
• Triglycerides
• Cardiovascular diseases
• Stroke
• Brain function
• Hormones
• Tocopherols
• Tocotrienols
• Phytosterols
• Vitamin precursors

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Oils and the key issues

• Blood Cholesterol
• Blood cholesterol is a whitish yellow waxy
  spherical structured element which is a fatty
  protein called lipoprotein
• Cholesterol is produced by the liver 80 and also
  contained in the foods we eat20
• Cholesterol is not bad as it is required for
  building cell membranes , hormones and even
  Vitamin D- only excess of it is bad
• Cholesterol or Lipoprotein is mainly of 2types (
  there are 3 more forms too)
• High Density Lipoprotein or HDL Cholesterol
  good one
• ( Very )Low Density Lipoprotein or(V) LDL
  Cholesterol bad one
• HDL LDL VLDL TC or total Cholesterol as
  measured in blood as mg/dL
• Generally HDL is easily transported by blood to
  liver and excess is excreted
• Cholesterol intake should not be more than 300 mg
  per day( egg yolk200 mg)
• LDL cholesterol can get deposited in walls of
  blood vessels leading to plague or solidified
  deposits which can either reduce or prevent blood
  flow leading to blood clot ( atherosclerosis) or
  reduced blood to heart( angina or CHD) or
  breakfree and travel upstream and affect blood
  flow to heart or brain ( stroke) LDL should be
  less than 100 units
• HDL cholesterol helps in removing LDL by
  combining with LDL and hence the ratio of LDL/
  HDL is more important than just LDL measure alone
• Cholesterol intake can also be controlled by
  good diet , exercise for 30 min that helps pump
  more cholesterol out

• Impact on
• Blood blood pressure
• Cholesterol level in blood
• Triglycerides
• Cardiovascular diseases
• Stroke
• Brain function
• Hormones
• Tocopherols
• Tocotrienols
• Phtosterols
• Vitamin precursors

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Oils and the key issues

• Triglycerides in Blood
• Excess energy in the body is converted to
  triglycerides and stored in fat cells around the
  body and released periodically during the gap
  between meals
• So more carbohydrates , more alcohol which is
  rich in calories and sugar etc all contribute to
  higher triglycerides
• Higher triglycerides cause problems similar to
  LDL and hence are a risk factor
• Triglycerides above 199 are a high risk factor
  associated with heart disease
• Saturated fat or transfat, alcohol, too much
  sugars can all cause higher trigly buildup

• Impact on
• Blood blood pressure
• Cholesterol level in blood
• Triglycerides
• Cardiovascular diseases
• Stroke
• Brain function
• Hormones
• Tocopherols
• Tocotrienols
• Phtosterols
• Vitamin precursors

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KTV1- FGNO
Mono ( single ) Saturated fatty acids - one
double line or bond - MUFA

• On the left is a diagram of MUFA PUFA

Poly ( more than 1 ) Saturated fatty acids -
two double lines or bonds - PUFA
Double bond is shown by RED circle If only ONE
DOUBLE BOND , it is designated as MUFA eg Oleic
Acid has only 1 double bond at n9 position If
with TWO OR MORE , it is PUFA Example Linoleic
Acid has 2 double bonds 1 at 6 and another at 9
C position
2 numbers of double bonds location at
Start of chain
End of chain
Saturated fatty acids - no double line or bond
Contrary to conventional wisdom , higher number
of double bonds means more weakness instead of
strength , so a single double bond means a weaker
chain than the saturated chain and many double
bonds in a chain make it more weaker as these
denote unsaturation and not saturation
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AHA recommended energy sources

• Our daily energy needs should be sourced as
  follows
• 30 from Oils/ Fats ( of which only 10 from SFA)
• 70 from carbohydrates and Proteins
• Oils are energy intensive at 9kCal/ gram unlike
  proteins and carbos which contain just 4kCal/
  gram
• Even from amongst oils/ fats the energy sources
  should be as follows
• SFA- 1 part or 8.5 of Daily Energy Requirements
• MUFA -1.5 parts or 13 of Ditto
• PUFA-1 part or 8.5 of ditto
• SFA Even amongst SFA energy from C16 or C18
  (palmitic acid , stearic acid respectively ) is
  said to be safer than from C10-C12 ( coconut
  based lauric acids etc)
• PUFA Two common types Linoleic Acid ( LA)
  Linolenic Acid ( LLA) are not synthesized by the
  body but are required for proper body functions.
  Hence they are called ESSENTIAL FATTY ACIDS and
  LA accounts for 72 of Sunflower Oil
• Of the two, LA or Linoleic Acid is very important
  for maintaining the correct balance of LDL to HDL
  cholesterol - main constituent of sunflower oil
• Linolenic Acid ( also called Alpha Linolenic Acid
  or ALA ) is a omega 3 fatty acid that has a
  positive impact on reducing diseases of the heart
  and blood vessels, skin cancer, rheumatoid
  arthritis , depression , ulcer, diabetes etc
  found in flax seed oil, walnuts , soyabean oil
  etc

• AHA or American Heart Association is one of the
  world's leading disseminator of authentic
  information based on research
• AHA recommendations

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PUFA

• One type of important PUFA is omega 3 fatty acids
  
• Found as Alpha Linolenic Acid ( ALA) in
  soyabean oil,flexseed oil
• Also found as eicosapentaenoic acid ( EPA) and
  docosahexaenoic acid (DHA) in fish oil
• Important for reducing diseases of the heart and
  blood vessels, rheumatoid arthritis , diabetes,
  curing ulcer, depression , skin cancer ,
  anticlotting , anti inflammatory etc
• Omega 3 FA generally are not known to reduce
  cholesterol but by thinning blood , reducing its
  pressure , reducing the formation of clots or
  plaques ,they help reduce cardiovascular diseases
• Omega 3 FA also help maintain regular heart beats
  and thereby reducing the risks of heart related
  diseases like arythymia

• Omega 3 Fatty Acids
• ALA
• EPA
• DHA

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Omega 6Omega 3 ratio

• Early man was consuming more of omega 3 than
  omega 6 but with the westernisation of diet,
  omega 6 oils started dominating the omega 3
  leading to a huge imbalance.
• The ideal ration between omega 6 to omega 3 is
  said to be between 71 to 101 .
• However popular oils like sunfower oil have about
  71 omega 6 linoleic acid and just about 1 omega
  3 linolenic acid . Hence nutritionists are always
  in search of the best mix of edible oils.
• However , it must be remembered that the biggest
  contribution of omega 6 oils is towards reducing
  the total cholesterol level as well as the LDL-C
  level. Especially so, if the SFA is leaning more
  towards C16-C18 palmitic, stearic acids than the
  coconut based lauric acids.
• Based on all these inputs , consumers preferred
  the use of omega 6 rich sunflower oil because of
  its impact on reducing total cholesterol and the
  bad LDL-C. But by using sunflower oil
  predominantly , the use of omega 6 fatty acids
  has increased to a point that the AHA recommended
  ratio of 11.51 of SFA MUFA PUFA is badly
  skewed in favour of PUFA.
• Hence there is a growing need to rebalance the
  oil mix ratio in favour of MUFA , the predominant
  source of which is olive oil and groundnut oil.

• Progression from balanced omega 3 omega 6 to
  high omega 6 oils
• Need to rebalance MUFA PUFA ratio in line with
  AHA reco

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Move to MUFA

• As can be seen while the higher use of PUFA rich
  Sunflower oil has its benefits in terms of
  reducing TC, reducing Bad LDL-C, the good HDL-C
  is also reduced thus critically impacting the
  LDL/HDL ratio.
• Since it is not only the reduction in TC but also
  the optimal LDL/HDL ratio that are both important
  to address cardiovascular and heart related
  issues ( as higher HDL is required to offset the
  negatives of LDL-C ), there is a pressing need
  to configure the oil mix that a person consumes
• Currently many homes consume refined PUFA oils
  like Sunflower with minor of sesame oil for
  seasoning and flavouring
• Both olive oil and sesame oil have very similar
  fatty acid profiles as that of GNO.
• .

• AHA recommends
• SFAMUFA PUFA 11.51
• For moderate fat diet ( that is 30 of Daily
  Energy Requirement met by fats )

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FGNO

• Replaces the saturated fats as filler with better
  health benefits
• When used in the safe ratio , MUFA helps reduce
  TC, LDL-C and increase HDL-C ,reduces
  triglycerides , thus improving the blood fatty
  acid profile
• HDL in Mufa play major role
• in lining up of intestinal walls and protecting
  them from the LDL deposition and oxidation thus
  reducing risks of fatty plague formations
• reduced risks of atherosclerosis , coronary heart
  diseases, strokes, arrythmias,
• improving cognitive functions , reducing
  depression ,
• reducing risks of some types of cancer,
• Reducing belly fats associated with high BMI (
  high when BMI exceeds30)
• Leading to weight loss
• Vastly reduces stiffness and pain associated with
  rheumatoid arthritis

• Health Benefits

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FGNO

• Phytosterols are plant sterols that are found in
  abunddance in groundnuts (65mg per 100 gram )
• The major form is beta -sitosterol
• They act by preventing the easy absorption of
  dietary cholesterol from the blood steam and also
  by preventing the re-absorption of cholesterol
  from liver thereby reducing the overall
  cholesterol content
• They also scavenge free radicals thereby reducing
  the risks of breast, colon and prostrate cancer
• Vegetarians natuarlly take higher phytosterols
  than non vegetarians, hence less prone for heart
  diseases
• KTV 1 FGNO is tested to have 818 ppm of Beta
  for short

• Beta sterol
• The factor in FGNO
• - the cancer fighter

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FGNO

• Minus

• Plus

• Being a naturally expressed oil , there is no
  chemical used anywhere in the manufacturing
  process
• Has a natural nutty , sweet mild or strong
  flavour

• Aflatoxins
• Shorter shelf life than refined oils due to high
  MUFA / PUFA being low on oxidative stability
  under heat and light
• Some people maybe allergic to groundnut oil
• PV rise rapid after a few weeks , so may affect
  smell and taste

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FGNO

• Aflatoxins are a big scare in production of
  groundnuts
• Aflatoxin is an infestation of fungus Aspergillus
  Flavus during the growth and storage of
  groundnuts
• This attack happens especially when the later
  growth stage is affected by drought so new
  varieties with shorter growth period have been
  found to reduce the onset of this fungus together
  with application of lime etc
• Wet Storage conditions of groundnuts also cause
  the growth of aflatoxins hence complete drying
  to less than 8 moisture is a good storage
  practice
• Aflatoxins level should be less than 20 parts per
  billion (ppb) but in Indian groundnuts it can go
  upto40 ppb
• Refining removes aflatoxins from groundnut oil
• Also by heating oil to 150deg C for 10 min ,50
  of aflatoxins can be removed and by heating to
  250 deg C , 100 can be removed
• Mass spectrometry, High Performance Liquid
  Chromatography tests can establish the presence
  of aflatoxins and hence we can reject such oil
  while at purchasing stage itself

• Aflatoxins

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THE AUTHOR Shri.K.R.Sathya Vendan CHEMICAL
ENGINEER