Mufa Pufa

1. 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

2. 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 the soft copy itself if your phone supports such a pptx 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

3. 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.

4. Ktv 1- FGNO • Mufa rich FGNO • Oil sources • SFA- MUFA- PUFA • 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 ( அடர்த்தி) • Unsaturated Fatty Acids • Unsaturated Fatty Acids are again of 2types • Mono ( single ) unsaturated Fatty Acids – MUFA • Poly ( many or பல) Unsaturated Fatty Acids - PUFA

5. Ktv1 - FGNO • Why MUFA / PUFA classification at all? • 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

6. Ktv1 Pufa Pufa • Poly unsaturated Fatty Acids (PUFA) with multiple double bonds • Sunflower oil / Soyabean oil are rich in 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)

7. 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

8. 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 yolk=200 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

9. 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

10. Mono ( single ) Saturated fatty acids - one double line or bond - MUFA KTV1- FGNO Poly ( more than 1 ) Saturated fatty acids - two double lines or bonds - PUFA On the left is a diagram of MUFA – 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 n=9 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

11. 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:

12. 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

13. Omega 6:Omega 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 7:1 to 10:1 . 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 1:1.5:1 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

14. 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 : SFA:MUFA: PUFA:: 1:1.5:1 For moderate fat diet ( that is 30% of Daily Energy Requirement met by fats )

15. 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

16. 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

17. FGNO Plus Minus • 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

18. FGNO • Aflatoxins are a big scare in production of groundnuts • Aflatoxin is an infestation of fungus AspergillusFlavus 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

21. THE AUTHOR Shri.K.R.SathyaVendan CHEMICAL ENGINEER