title: Characterization of Hachi (Camelus dromedarius) fat extracted from the hump.
abstract: In this work, the characteristics of fat from the hump of young camels (Hachi) were evaluated. The physicochemical properties of the fat were as follows: melting point, 45°C; saponification value, 202.3 mg KOH/g oil; refractive index (60°C), 1.468; unsaponifiable matter, 1.37%; free fatty acids (as the percentage of oleic acid), 0.96%; and peroxide value, 3.37 mequiv. O2/kg oil. High-resolution (1)H nuclear magnetic resonance ((1)H NMR) was used for the direct determination of the iodine value of Hachi fat (62.74 g/100 g oil). The Hachi fat was composed primarily of oleic acid (33.35%), followed by palmitic acid (26.16%), stearic acid (10.07%), palmitelaidic acid (9.56%) and myristic acid (8.83%). The thermal properties were assessed by thermogravimetry (TG) and derivative thermogravimetry (DTG). The results of the present analytical study showed that Hachi fat could be used in food products and as an important source of biological materials.
authors.affiliation: King Saud University, College of Science, Chemistry Department, P.O. box 2454, Riyadh 1145, Saudi Arabia.
authors.forename: Hassen Mohamed
authors.initials: HM
authors.lastname: Sbihi
authors.forename: Imededdine Arbi
authors.initials: IA
authors.lastname: Nehdi
authors.forename: Saud Ibrahim
authors.initials: SI
authors.lastname: Al-Resayes
mesh_terms: D000825:Animal Structures; D000818:Animals; D002162:Camelus / Q000378:metabolism*; D002849:Chromatography, Gas; D005223:Fats / Q000737:chemistry* / Q000378:metabolism; D009682:Magnetic Resonance Spectroscopy; D044366:Transition Temperature
chemical_list: D005223:Fats