Abstract
beta-Cyclodextrin (beta-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 (beta-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 beta-CD and resulting changes in cholesterol reducing camel hump fat). beta-CD concentration at 1-10% provided about 88.89-95.3% removal of cholesterol when mixed at 40A degrees 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 5,000xg (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% beta-CD, 40A degrees 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 5,000xg. The acid value of beta-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of beta-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with beta-CD and untreated camel hump fat.