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Specimens of Garra rufa were collected from a warm river and a cool stream in the Bingöl Province, Turkey, once a month over a period of one year. The effects of month, season, gender and location on the fatty acid composition in the muscle and the lipid content were investigated and dietary marker fatty acids were used to obtain dietary preferences in different locations (Ilıcalar, Garip) and periods. Total lipid change was seasonally significant (ANOSIM-R=0.49) at both locations and 18:1ω9, 20:5ω3 and 20:6ω3 were the most abundant dietary fatty acids. Although G. rufa are predominantly herbivores, they can also feed omnivorously on mixed diets depending on the presence and absence of their primary diet. The effect of season was significant on fatty acid composition, regardless of the location (Pperm=0.001). Significant seasonal changes in all the fatty acid compositions could be attributed to seasonal changes in the abundance and diversity of dietary sources in the environment due to the effect of temperature. [ABSTRACT FROM AUTHOR]

The present study investigates the detailed lipid classes and their fatty acid (FA) compositions from two parasitic copepods Lernaeocera lusci and Peroderma cylindricum and their respective fish host species Merluccius merluccius and Sardina pilchardus. The lipid classes, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), triacylglycerol (TAG), wax ester/cholesterol ester (WE/CE), mono-diacylglycerol (MDG), and free fatty acids (FFA) were separated by thin layer chromatography. The results revealed that TAG and PC were the major lipid classes in parasites; while WE/CE and PS were the most abundant in hosts. As for FA composition, C16:0, C18:0, C18:1n-9, C20:5n-3, and C22:6n-3 were recurrently found to be dominant in all lipid classes of the different organisms studied. However, some differences concerning the abundance and the distribution of several FAs were observed. Overall, the obtained results highlighted that despite the quite strong trophic connection between the parasites and their respective hosts, the parasites could be distinguished by specific lipid profiles. [ABSTRACT FROM AUTHOR]

This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in other food production systems. Alhydwan seed oil and peanut oil blended at proportions of 10:90, 20:80, 30:70, 40:60 and 50:50 (v/v) were evaluated according to their physicochemical properties, including refractive index, relative density, saponification value, peroxide value, iodine value, free fatty acids, oxidative stability index, and tocopherol contents using various standard and published methods. At room temperature, all of the oil blends were in the liquid state. The physicochemical profiles of the blended oils showed significant decreases (p < 0.05) in peroxide value (6.97-6.02 meq O2/kg oil), refractive index at 25 °C (1.462-1.446), free fatty acids (2.29-1.71%), and saponification value (186.44-183.77 mg KOH/g), and increases in iodine value and relative density at 25 °C (98.10-102.89 and 0.89-0.91, respectively), especially with an analhydwan seed oil to peanut oil ratio of 10:90. Among the fatty acids, oleic and linoleic acids were most abundant in the 50:50 and 10:90 alhydwan seed oil to peanut oil blends, respectively. Oxidative stability increased as the proportion of alhydwan oil increased. In terms of tocopherol contents (d, and a), -tocopherol had the highest values across all of the blended proportions, followed by d-tocopherol. The overall acceptability was good for all blends. The incorporation of alhydwan seed oil into peanut oil resulted in inexpensive, high-quality blended oil that may be useful in health food products and pharmaceuticals without compromising sensory characteristics. [ABSTRACT FROM AUTHOR]

This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fil-lets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors. [ABSTRACT FROM AUTHOR]

Under nitrogen starvation, Ustilago maydis forms lipid droplets (LDs). Although the dynamics of these organelles are known in the literature, the identity of the lipases implicated in their degradation is unknown. We determined lipase activity and identified the intracellular lipases expressed during growth under nitrogen starvation and YPD media by zymograms. The results showed that cytosolic extracts exhibited higher lipase activity when cells were grown in YPD. Under nitrogen starvation, lipase activity was not detected after 24 h of culture, resulting in lipid accumulation in LDs. This suggests that these lipases could be implicated in LD degradation. In the zymogram, two bands, one of 25 and the other of 37 kDa, presented lipase activity. The YPD extracts showed lipase activity in olive and almond oils, which contain triacylglycerols with mono and polyunsaturated fatty acids. This is the first report about U. maydis cytosolic lipases involved in LD degradation. [ABSTRACT FROM AUTHOR]

The synthesis of 1-monoacylglycerols of selected unsaturated fatty acids and their antimicrobial and cytotoxicity activity is reported in the present study. The monoacylglycerols of fatty acids like undecenoic, oleic, linoleic and erucic acids were prepared by chemical esterification with solketal followed by deprotection. Fatty acids like alpha linolenic, gamma linolenic and ricinoleic acids were initially isolated from natural sources and further enriched in their respective methyl ester forms. The monoacylglycerols of ricinoleic and linolenic acid methyl esters were prepared by enzymatic transesterification with solketal using lipase from Candida antarctica followed by deprotection. The synthesized 1-monoacylglycerols were purified and characterized by spectral studies. The antimicrobial activity revealed that the monoacylglycerol of gamma linolenic acid was the most effective antibacterial followed by the monoacylglycerols of undecenoic and alpha linolenic acids. In the cytotoxicity assay against five cell lines, all the monoacylglycerols exhibited moderate activity but the activity was best against MCF7 Human Breast Adenocarcinoma cell lines. [ABSTRACT FROM AUTHOR]

This study aimed to provide information about the changes in fatty acid composition and quality in Ruditapes decussatus tissue after four culinary treatments (steamed, baked, grilled and fried). All treated samples showed a significant decrease in moisture and protein. In contrast, a significant increase in fat content resulted from the grilled and fried treatments. Saturated fatty acid was significantly higher in fresh clams than all cooking processes, except in fried ones. Monounsaturated fatty acid and polyunsaturated fatty acid varied significantly between fresh and cooked clams with high values recorded for fried clams. The n-3/n-6 ratio, peroxide index, EPA+DHA and atherogenicity index decreased significantly after the cooking processes particularly in fried clams. The mineral levels (Mg, Ca and Mn) of cooked clams decreased considerably with grilled and fried treatments. The impacts of cooking on the fatty acid composition and protein content in clam tissue was evaluated by lipid peroxidation (TBARS, PV, FFA, TOR) and protein oxidation (AOPP and PCO), which varied statistically in fried, steamed, grilled and baked samples; indicating alterations in cooked clam tissues structure. Based on our results, steaming is recommended for the preparation of clams because it preserves the most nutritional tissue quality. [ABSTRACT FROM AUTHOR]

This study reveals information for the first time about the total lipid (TL) content and fatty acid composition (FA) of Mactra stultorum (M. corallina). Three edible organs (foot, mantle and adductor muscle) were the subjects of this research in order to determine the most favorable periods for their consumption in relation to seasonal variability. The results showed lower lipid content in the adductor muscles in summer (12.73 ± 2.55 mg/g dry matter); while a higher content was observed in winter (28.97 ± 3.50 mg/g dry matter). However, similar lipid contents were observed in the mantle and foot tissues among the seasons. The fatty acid composition of Mactra stultorum adductor muscles, mantle and foot was dominated by saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Palmitic acid (16:0) was the major saturated fatty acid (SFA) and reached higher levels during summer in the foot (26%), mantle (21%) and adductor muscles (25%). Among PUFA, eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) showed significant variation among seasons with high levels recorded during winter and spring. Monounsaturated fatty acids (MUFA) did not show any remarkable variation among seasons for the three studied tissues. Seasonal changes in fatty acids were observed for all samples, reaching a maximum level in winter or spring. [ABSTRACT FROM AUTHOR]

This study investigates the impact of season and sex variations on the total lipid contents and fatty acid composition of Scomber scombrus fillets from the Middle East Coast of Tunisia in order to dertermine the most favorable periods for consumption, and to see if the nutritional quality of the meat depends on the sex of the animal. The effect of fishing season induced significant changes in the lipid profile, and the highest values for total lipids were obtained in the spring for females with 13.2% and for males with 18.9%. The highest values for proteins were obtained in the summer for females with 22.0% and for males with 21.8%. Protein content variations were not significant (p > 0.05). The n-3/n-6 ratio showed a significant level, indicating a tendency toward n-3 fatty acid accumulation in mackerel fillets mainly represented by DHA, whose values were high during the study period for both sexes, except in autumun, which is the period of mackerel gonad maturation, when DHA decreased significantly (p < 0.05), reaching 23.2 and 34.0% for males and females, respectively. It was concluded that Scomber scombrus has high levels of proteins, lipids, and fatty acid contents mainly n-3 PUFA. DHA sex variations were not significant (p > 0.05). The Atherogenicity index (AI) and Thrombogenicity index (TI) were calculated. In our study the AI index was comprised between 0.3 and 0.6 for males and between 0.4 and 0.5 for females. The TI index values ranged from 0.6 to 0.8 for males, and was about 0.6 for females. [ABSTRACT FROM AUTHOR]

The present study investigated the lipid content and FA profiles of total lipids, phospholipids (PL) and triacylglycerols (TAG) of Mastacembelus mastacembelus from the Atatürk Dam Lake (Turkey). The results showed that the total lipid content of the dorsal muscle varied seasonally from 0.50% to 3.59%. Wide ranges of saturated fatty acids (SFAs) (36.21 to 50.52%) and polyunsaturated fatty acids (PUFAs) (25.22 to 42.02%) were found in the PL fraction. However, higher monounsaturated fatty acids (MUFAs) (37.63 to 45.07%) and SFA (34.71 to 38.82%) were found in TAG (triacylglycerol). The ratios of ω-3 to ω-6 PUFA ranged from 0.65 to 1.32 and 1.07 to 3.48 in PL (phospholipid) and TAG fraction, respectively. The results also showed that the major components were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1ω-9), palmitoleic acid (C16:1ω-7), docosahexaenoic acid (DHA, C22:6ω-3), arachidonic acid (AA, C20:4ω-6) and docosapentaenoic acid (C22:5ω-3) in total lipid, C16:0, C18:1ω-9, AA and DHA in PL, C16:0, C16:1ω-7, C18:1ω-9, linoleic acid (LA, C18:2ω-6), and DHA in TAG extracted from the muscle of M. mastacembelus in all seasons. [ABSTRACT FROM AUTHOR]

A total of 45 Celta breed pigs were used to investigate the effect of genotype (Barcina, Carballiña and Santiaguesa lines) on the fatty acid composition of intramuscular (IMF) and subcutaneous fat (SF). The total IMF content was influenced by genotype (P<0.05), since the Barcina line had the highest levels (5.21% vs 1.99 and 3.59% for Santiaguesa and Carballiña lines, respectively). The total and neutral lipids from the IMF of the Santiaguesa line displayed higher contents of PUFA than the other two lines. The nutritional indices were also affected by genotype, since the Santiaguesa line presented the lowest atherogenic (AI) and thrombogenic (TI) indices and the highest hypocholesterolemic/hypercholesterolemic ratio (h/H) (P<0.05). The IMF total and neutral lipids presented higher (P<0.05) values of MUFA than SF, while the PUFA content was greatest in SF (P<0.05). Regarding the polar fraction, samples from IMF presented the highest values of PUFA (between 37-44%). Finally, SF showed higher percentages of MUFA and SFA than IMF (P<0.05). The differences in IMF content and back fat thickness imply that the deposition of IMF and SF may be regulated by different mechanism among the three lines. [ABSTRACT FROM AUTHOR]

The fatty acid profile (total, neutral and polar lipids) and cholesterol and retinol contents of the intramuscular-Longissimus dorsi (LD) and Psoas major (PM)-, adipose -rump, covering Biceps femoris muscle, ventral and dorsal-, perirenal and hepatic fat of the Celta pig breed (Galicia, northwest Spain) were evaluated. Oleic acid was the most abundant fatty acid, except in the polar lipids of the intramuscular fat, where the most abundant fatty acid was linoleic acid. The fatty acid composition of total and neutral lipids was influenced more by the location than the fatty acids of polar lipids. There were some differences only in minor fatty acids of intramuscular and subcutaneous fat between castrated females and castrated males. The fatty acids of neutral lipids were also more influenced by sex than the fatty acids of polar lipids. The cholesterol and retinol contents showed no significant differences by sex. The LD muscle showed a higher content of intramuscular fat than the PM muscle. The greatest cholesterol values were described in the liver. Subcutaneous locations showed higher cholesterol levels than muscles. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize the chemical composition and radical scavenging activity of Canterbury bells (Campanula medium) seed oil. C. medium seeds contained 9.2% extractable oil. The lipid classes, fatty acids, phytosterol and tocopherol composition of C. medium seed oil were determined. The amount of neutral lipids in the oil was the highest, followed by glycolipids and phospholipids. Linoleic and oleic were the main fatty acids. C. medium oil is characterized by high levels of phytosterols and β-sitosterol was the main compound. β-Tocopherol constituted 42.5% of the total tocopherol content followed by γ-tocopherol. The radical scavenging activity (RSA) toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and galvinoxyl radicals of C. medium oil were higher than those of extra virgin olive oil. The diverse potential uses of C. medium oil may make this plant industrially important. [ABSTRACT FROM AUTHOR]

In this investigation cold pressed clove (Syzygium aromaticum) oil (CO) was studied for its lipid classes, fatty acid profiles and tocol contents. The radical scavenging potential and antimicrobial properties of CO were also evaluated. The levels of neutral lipids in CO was the highest (ca. 94.7% of total lipids), followed by glycolipids and phospholipids. The main fatty acids in CO were linoleic and oleic, which comprise together ca. 80% of total fatty acids. Stearic and palmitic acids were the main saturated fatty acids, a- and y-tocopherols and 5-tocotrienol were the main tocols. CO quenched 70% of DPPH» radicals after 1 h, while extra virgin olive oil was able to quench only 45%. ESR measurements also showed the same pattern, wherein CO quenched 57% of galvinoxyl radical and olive oil deactivated about 38%. The results of antimicrobial properties revealed that CO inhibited the growth of all tested microorganisms. CO had a drastic effect on the biosynthesis of protein and lipids in the cells of B. subtilis. In consideration of is tpotential utilization, detailed knowledge on the composition and functional properties of CO is of major importance. [ABSTRACT FROM AUTHOR]

Seeds of soybean, peanut, and sesame were exposed to various doses of gamma irradiation (0.0, 0.5, 1.0, 2.0, 3.0, 5.0 and 7.5 kGy). Fatty acid and unsaponifiable profiles of the extracted oils were separated by gas chromatography mass spectroscopy. The results demonstrated that the ratios of unsaturated to saturated total fatty acids (TU/TS) and total hydrocarbons to sterols (TH/TSt) were significantly altered upon irradiation. These changes were clearly observed in the oil extracted from irradiated sesame seeds compared with the oils from irradiated peanuts and soybean. The major change in fatty acid composition was the decrease in the quantity of unsaturated fatty acids (C18:1 and C18:2) in all cases. In contrast, the sterol fractions such as cholesterol, campesterol, stigmasterol and (β-sitosterol levels of irradiated seeds were generally lower than that of the un-irradiated seeds. [ABSTRACT FROM AUTHOR]

Three oil lettuce seed samples (lactuca Sativa LS10, LS20, LS30) were cultivated under three irrigation conditions (well, normal and water deficient conditions, after 10, 20 and 30 days respectively) to evaluate their oils and to see to what extent the oil lettuce plant resists draught conditions. The oils extracted from the three seed samples were evaluated by determining eight lipid profiles using HPLC in conjunction with capillary GLC. Lettuce seed oils are characterized by high contents of linoleic and oleic acids. Of the triacyl glycerols determined, those containing linoleyl and oleyl acyles are the major ones. The whole sterol profiles include ß-sitosterol (as major component) followed by 7-stigmasterol, campesterol and 5-stigmasterol, which were found in all the lettuce seed oil samples but with slight differences. Furthermore, sterol patterns of the free and acylated sterols, free and acylated sterylglycosides were determined. It was found that LS30 oil has the highest tocopherol content and a-tocopherol is the only constituent in all the lettuce seed oil samples. On the other hand, the 2-position in the lettuce seed oil samples is mainly acylated by unsaturated fatty acids (98.6%) namely, oleic and linoleic acids. According to these results, it can be concluded that irrigation conditions do not affect the lipid constituents of the oil and the oil lettuce plant resists draught and its lipid profiles are in agreement with those of conventional vegetable oils. [ABSTRACT FROM AUTHOR]

The influence of the breed [Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)] and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on the fatty acid compositions of breast and drumstick meat were studied. The meat of the Mos capons showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than those of the other breeds. In addition, the Mos breed showed higher contents of margaric acid (C17:0) and stearic acid (C18:0) as compared to the commercial strains; however, no significant effects of breed were observed in the total contents of saturated fatty acids in the meat. The meat of the youngest animals showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than that of the older ones. Nevertheless, the effect of age was less important than the effect of breed. [ABSTRACT FROM AUTHOR]

The best choice for feeding the newborn child is breast milk, and when it is not possible to breastfeed a baby, the breast milk is replaced by lacteal formula, which is why numerous studies focus their attention on the analysis of the diverse components of baby formula as well as functions in the breastfed baby. Fatty acids are components of great nutritional importance in the fetus and in the newborn child. Nowadays it is estimated that the fetus, during the last trimester of the gestational period and the newborn child, during the first six months of life, need a great contribution of araquidonic and docosahexaenoic acids, due to the fact that the speed of transformation of the predecessors to the hepatic level are not sufficient to cover the metabolic requirements of these fatty acids and it is the mother who contributes them through placental transport during gestation and her milk during lactation. The Organization of Food and Agriculture (FAO), the World Health Organization (WHO), the European Society of Gastroenterology, Hepatology and Pediatric Nutrition (ESPGHAN) and the American Academy of Pediatrics recommend that lacteal formula imitate the composition of the breast milk, especially in the fatty polyunsaturated acids (PUFA). [ABSTRACT FROM AUTHOR]

Many vegetable oils are marketed as specialty oils because of their retained flavors, tastes and distinct characteristics. Specialty oil samples which were commercially produced and retailed were purchased from local superstores in Reading, UK, and Uppsala, Sweden and profiled for detailed lipid composition and oxidative status. These oil samples include: almond, hazelnut, walnut, macadamia nut, argan, avocado, grape seed, roasted sesame, rice bran, cold pressed, organic and cold pressed, warm pressed and refined rapeseed oils. The levels of PV were quite low (0.5-1.3mEq O2kg) but AV and Rancimat values at 100 °C (except for rapeseed oils) varied considerably at (0.5-15.5) and (4.2-37.0 h) respectively. Macadamia nut oil was found to be the most stable oil followed by argan oil, while walnut oil was the least stable. Among the specialty oils, macadamia nut oil had the lowest (4%) and walnut oil had the highest (71%) level of total PUFA. The organic cold pressed rapeseed oil had considerably lower PUFA (27%) compared with other rapeseed oils (28- 35%). In all the samples, α- and γ- tocopherols were the major tocopherols; nut oils had generally lower levels. Total sterols ranged from 889 to 15,106 µg/g oil. The major sterols were â-sitosterol (61-85%) and campesterol (6-20%). Argan oil contained schottenol (35%) and spinasterol (32%). Compared with literature values, no marked differences were observed among the differently processed, organically grown or cold pressed rapeseed oils and other specialty oils in this study. [ABSTRACT FROM AUTHOR]

The extracted oils from four apple seed varieties (Royal Gala, Red Delicious, Pyrus Malus and Golden Delicious) from Pakistan were investigated for their fatty acid profiles and lipid biactives by GC-MS. The oil contents in the seeds of the apple varieties ranged from 26.8-28.7%. The results revealed that linoleic acid (40.5-49.6%) was the main fatty acid in the Royal Gala, Red Delicious and Pyrus Malus seeds, and oleic acid (38.7-45.5%) was the main fatty acid in the Golden Delicious seeds. Palmitic acid (6.1-7.4%) and stearic acid (2.0-3.1%) were the dominant saturated fatty acids, besides the small amount of palmitoleic, heptadecanoic, linolenic, archidic, eicosanoic, and behenicacids. Sterols, tocopherols, hydrocarbons and some other minor components were also identified from the unsaponifiable lipid fraction. The variation among the results of both fatty acids and lipid bioactives for the four different varieties was assessed by principal component analysis, discriminant analysis and cluster analyses. The results conclude that both oil fractions could be applied as a useful tool to discriminate among the apple seed varieties. [ABSTRACT FROM AUTHOR]

The present research focuses on the nutritional value of the lipid retention associated with frozen cobia (Rachycentron canadum). The effect of a previous soaking in an aqueous ascorbic acid (AA) solution on the fatty acid profile of fish fillets during a further frozen storage period (-18 °C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) and compared to control conditions. As a result of the frozen storage period (up to 6 months), marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking. [ABSTRACT FROM AUTHOR]

The fungus Cladosporium sp. was explored for its potential ability to produce lipids, fatty acids and protein. The lipids were characterized by the quantification of acylglycerols and fatty acids. Alterations in lipid and protein accumulation were observed by changing the growth medium, carbon source type (glucose and dextrose) and content, growth period and by developing salt stress through the incorporation of NaCl in the formulation of the medium. Lipid content was found to vary from 6.8 ± 0.3 to 27.3 ± 2.8%, w/w. The major fatty acids accumulated were palmitic, oleic and linoleic. The lipid fraction obtained from a Potato-dextrose medium (containing 2% dextrose and 4% NaCl) accumulated 73.7 ± 3.7%, w/w, oleic acid. Some lipid fractions were found to have fatty acid ratios like saturated, monounsaturated, and polyunsaturated close to 1:1:1 w/w/w. Triacylglycerol was obtained as the major constituent of lipid fractions. [ABSTRACT FROM AUTHOR]

This work focuses on the slaughtering and chilled storage (up to 14 days) related to the commercialization of fresh farmed gilthead seabream (Sparus aurata). A slurry ice (SI) system was applied and evaluated in comparison to traditional flake ice (FI). Lipid hydrolysis and oxidation were analyzed and compared to sensory acceptance and trimethylamine (TMA) formation. An important quality loss could be assessed in fish during slaughtering and chilling storage, according to sensory assessment and TMA formation. However, lipid damage development was found relatively low, in agreement to the different lipid quality indexes checked (lipid hydrolysis; primary, secondary and tertiary lipid oxidation). No development of rancid odor and no polyunsaturated fatty acid losses were detected. The employment of SI as a slaughtering and chilling strategy was found useful to inhibit quality loss in gilthead seabream resulting in a shelf life increase and a TMA and free fatty acid formation inhibition. [ABSTRACT FROM AUTHOR]

The objective of the present research was to determine the contents of fat, cholesterol and fatty acids of eight beef cuts from unsupplemented, suckling, 7-8 month old male and female calves reared on permanent pastures in the VIIth Region of Chile by small cattle producers. A total of 54 animals with a mean carcass weight of 150 + 22 kg were slaughtered in a commercial abattoir on three different dates during the month of March, 2008. Five samples of each of eight cuts were collected at random as they exited the abattoir, cooled and packed following industry practices. Beef cuts were selected based on an earlier, unreplicated analysis of 21 common cuts, to represent a wide range of cuts currently available to consumers. Large and significant differences were observed in fat content with a mean of 2.12%, ranging between 4.23% for sirloin strip and 0.68% for butcher's roast. The cholesterol content did not differ between cuts (mean 44.7 mg/100 mg meat) and was unrelated to fat percentage. A stringent discriminant analysis of the fatty acid profiles detected highly significant differences between cuts and correctly classified 37 of the 40 samples. The n6:n3 ratio did not differ between cuts and ranged between 1.9 for sirloin strip and 2.6 for rib roast and silverside's end. Significant differences between cuts were detected for most fatty acids, and for the atherogenicity index. Nevertheless, the latter only varied between 0.60 and 1.07 for topside and sirloin strip respectively. The results are compared with literature values. Notwithstanding differences between cuts, all beef samples were lean and had lipid profiles compatible with human health as part of a balanced diet. [ABSTRACT FROM AUTHOR]

The lipid composition of the seeds from two soft wheat varieties (Triticum aestivum, cv. Marchouche and Mahdia) were analyzed before and after accelerated aging. Eight days of accelerated aging resulted in a total inhibition of seed germinability as well as a decrease in their total and especially unsaturated fatty acid contents. Oleic and linoleic acid contents decreased particularly in the phosphatidylcholine of the seeds from both varieties. The proportion of polar lipids also decreased after aging as compared to neutral lipids: a 5.8% and 7.2% decrease in polar lipids was e observed in Mahdia and Marchouche cultivars, respectively. In the neutral lipids of the seeds from the Marchouche variety, the percentage of free fatty acids increased whereas the triacylglycerols decreased. After aging, the fatty acid compositions of all lipid classes were modified in the same manner as total fatty acid compositions. Among polar lipids, phospholipid proportions were particularly small, especially the phosphatidylcholine percentages with an 18.1% and 19.1% decrease in Mahdia and Marchouche varieties, respectively. In contrast, MGDG percentages increased, especially in the seeds from the Marchouche variety. A 15.5% increase was noticed when compared with seeds which were not aged. At the same time, the DGDG percentage showed a 16.6% decrease after accelerated aging of the seeds from the Marchouche variety. From these results we concluded that the lipid content decrease observed in seeds after accelerated aging could be linked to a loss in the germination and vigor of wheat seeds. [ABSTRACT FROM AUTHOR]

A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans. Moisture, acidity and peroxide index were determined. Using extracts in petroleum ether and gas chromatography, the total fat contents and the profiles of the fatty acids were established. The tocopherols and γ-oryzanol were determined using high performance liquid chromatography. The bran of parboiled rice showed the largest fat content and the Iowest acidity, indicating that parboiling is the most effective process for bran stabilization. Oleic, linoleic and palmitic acids predominated in all the samples. Pelletization did not produce a Ioss in lipids, tocopherols or γ-oryzanol. All the samples showed higher contents of α-tocopherol, intermediate contents of γ-tocopherol and much Iower concentrations of δ-tocopherol. Nine components of γ- oryzanol were detected, with a major proportion of the component that eluted in the fourth position, probably ferulate of 24-methylene cycloartenol. Pelletized rice bran showed the highest tocopherol content, whereas parboiled rice bran yielded the largest γ-oryzanol content. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs' diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs. This inclusion did not modify the lipid content and the glycerides, phospholipids and free fatty acid proportions of the internal and external muscles of dry-cured pork forelegs; however, it caused a significant decrease in the values of oxidation index TBA. No important changes were observed in fatty acid composition of glycerides. The dry-cured pork forelegs from pigs who received a diet with chestnuts and sugar beet pulp showed higher proportions of polyunsaturated fatty acids in phospholipid and free fatty acid fractions than dry-cured pork forelegs from pigs fed a conventional diet; this could be due to a decrease in the oxidation levels. [ABSTRACT FROM AUTHOR]

Crypthecodinium cohnii is a heterotrophic dinoflagellate that can achieve a lipid content greater than 20% on dry weight. DHA can represent up to 40% of the total fatty acids. Our objective was to investigate the variation in fatty acid content when growth conditions are optimal compared with when there is limited growth, due to the absence of nitrogen in the media. Nitrogen-limited growth conditions caused the cells to stop dividing and accumulate lipids, principally as docohexanoic acid (DHA). Oxygen availability in the culture favoured DHA accumulation. In the cultures without nitrogen and with oxygen availability there was a lipid cell content 3,18 times higher than in the control condition (with nitrogen and air), and 2,25 higher than those without nitrogen and air. C. cohnii can be used as an optimal DHA source for the production of phytodiets in aquaculture. [ABSTRACT FROM AUTHOR]

Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega and Los Valles-Benavente varieties. With ripening, an increase was observed in the lipid content in the peppers of all three varieties; the values showed are inside the range described in the literature for other varieties. At the end of maturation (red peppers), fat content allows for differentiating the three varieties under study. The fatty acid profiles were similar in the three varieties of peppers and in the three stages of ripening: the most abundant fatty acid was linoleic (C18:2) followed by linolenic (C18:3) and palmitic (C16); these fatty acids represent more than 80% of the total fatty acids and do not show important variations during ripening in the three varieties of peppers. Minor changes in the major and minor fatty acids during ripening were observed in the Los Valles-Benavente variety. Using discriminant analysis 100% of the green, breaker and red peppers were correctly classified and differentiated from their content (%) in individual fatty acids: C16, C16:1, C17, C18, C18:1Z,T, C18:2 y C18:3. [ABSTRACT FROM AUTHOR]

Alternative culture media have been evaluated for the cultivation of microalgae, among them are, industrial and agriculture wastewaters, that make residue recycling possible by bioconverting it into a rich, nourishing biomass that can be used as a feeding complement in aquaculture and in diverse areas. The objective of this research is to determine the lipid, fatty acid profile and carotenoid produced by the microalgae Chlorella vulgaris cultivated in a hydroponic wastewater, with different dilutions. The results showed that lipid contents did not present significant differences. Fatty acids were predominantly 16:0, 18:0, 18:1 and 18:3n-6. For total carotenoids, the dilution of hydroponic wastewater did not stimulate the production of these pigments. From this study, it was determined that, the use of hydroponic wastewater as an alternative culture medium for the cultivation of Chlorella vulgaris generates good perspectives for lipid, fatty acid and carotenoid production. [ABSTRACT FROM AUTHOR]

Lipids comprize from 50-60% of the structural matter of the brain and docosahexaenoic acid (C22:6, DHA) is the most important omega-3 long-chain polyunsaturated fatty acid in the brain phospholipids comprizing 25% of the total fatty acids of the grey matter. The majority of the DHA present in the human brain is incorporated during the brain growth spurt which starts at week 26 of gestation and imposes a high demand for the fatty acid until about 2 years of age. DHA is required during brain development when neuronal and glial differentiation and migration, and active myelination and synaptogenesis take place. The fatty acid must be incorporated into the brain lipids as preformed DHA because less than 5% of its precursor (alpha linolenic acid, LNA) is converted to DHA. The human foetus has a limited ability to synthesize DHA from LNA, and therefore it must be largely supplied from maternal sources. Maternal DHA available for foetal nutrition can be provided from three main sources: adipose tissue, which is the main reservoir for the fatty acid; through biosynthesis from the precursor LNA, which occurs mainly in the liver; and as preformed DHA from dietary sources. In the postnatal period DHA is provided by the mother to the newborn through milk secretion. Western nutrition provides low LNA and DHA and Expert Nutrition Committees suggest that mothers should receive DHA supplementation during pregnancy and lactation. At present DHA supplementation can be provided from different sources: as purified free DHA, as an ethyl ester derivative, extracted from single-cell algae oils, from egg yolk phospholipids, or in the form of sn-2 DHA monoacylglycerol. In this review we revise and discuss the evidence of DHA requirements for the newborn, the need for maternal supplementation during pregnancy and nursing, and the alternatives at present for providing DHA supplementation. [ABSTRACT FROM AUTHOR]