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Background: The Japanese database of food composition was revised in 2020, during which both the number of food items and the number of food items measured for sugars, amino acids, and fatty acids were increased. We evaluated the validity of estimated intakes of sugars, amino acids and fatty acids using a long food frequency questionnaire (long-FFQ) among middle-aged and elderly Japanese. Methods: From 2012 to 2013, 240 men and women aged 40-74 years from five areas in the JPHC-NEXT protocol were asked to respond to the long-FFQ and provide a 12-day weighed food record (WFR) as reference. The long-FFQ, which included 172 food and beverage items and 11 seasonings, was compared with a 3-day WFR, completed during each distinct season, and validity was assessed using Spearman's correlation coefficients. Results: Percentage differences based on the long-FFQ with the 12-day WFR in men and women varied from -84.4% to 419.6%, and from -75.8% to 623.1% for sugars, -17.5% to 3.8% and -5.8% to 19.6% for amino acids, and -58.5% to 78.8% and -43.4% to 129.3% for fatty acids, respectively. Median values of correlation coefficients for the long-FFQ in men and women were 0.52 and 0.42 for sugars, 0.38 and 0.37 for amino acids, and 0.42 and 0.42 for fatty acids, respectively. Conclusion: The long-FFQ provided reasonable validity in estimating the intakes of sugars, amino acids, and fatty acids in middle-aged and elderly Japanese. Although caution is warranted for some nutrients, these results may be used in future epidemiological studies. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: High consumption of fatty acids is known as a dietary risk factor for cardiovascular diseases. The aim of study was to survey of fatty acid profiles in the traditional/fast foods commonly consumed in Iran. Methods: Gas chromatography was used in the present study to determine the composition of fatty acids in 40 most popular traditional/fast foods consumed in Isfahan, Iran. The food samples were collected from 19 restaurants. Results: In all the tested samples, palmitic acid was at the highest level of saturated fatty acids (SFAs) (P < 0.05). Although in both groups of foods, the levels of trans fatty acids (TFAs) were above 2% in 30% of examined foods, the higher amounts of TFAs were found in traditional foods (P < 0.05). The results show that traditional foods contain higher levels of SFAs and TFAs than fast foods. Conclusions: The alarming findings of the present study should compel the relevant authorities in Iran to adopt and implement appropriate policies that systematically and continually control the types of food prepared and served in restaurants in order to minimize the intake of SFAs and TFAs. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of adding clay and silica nanoparticles (NPs) on the swelling and thermal properties of low-density polyethylene (LDPE) composite. The migration of nano-clay and nano-silica into food simulants (distilled water, acetic acid 3% and ethanol 95%) was examined within 10 day storage at 40 ℃. It was found that adding NPs into composites could increase the swelling index, mainly in acetic acid 3%. The nanocomposites' thermal properties changed after migration, and crystallinity degree of nanocomposite diminished due to migration of NPs from the film. The migration of aluminum (Al) and silicon (Si) NPs into ethanol 95% was generally higher than migration into acetic acid 3%. Thus, NPs from this type of nanocomposite are more likely to migrate into foods with high fatty acid contents than into aqueous foods. [ABSTRACT FROM AUTHOR]

In this study, the combined effect of different packaging materials (transparent PET, transparent glass, glass-PET bottle and tin), some aromatic herbs (thyme, rosemary, sage and olive leaf) and also their essential oils (thyme, rosemary and sage) on fatty acid composition of virgin olive oil was investigated during storage period. The initial amounts of the main fatty acids as oleic, palmitic and linoleic acids were determined as 72.89%, 11.89% and 8.96%, respectively. The addition of aromatic plants and essential oils did not effect the fatty acid profile. Also, packaging materials had a minor influence on fatty acids. In the 6th month of storage, the oleic acid contents of olive oils showed the increase in all of samples. The highest increase was observed in olive oil stored in glass-PET (74.30-75.01%), followed by stored in glass bottle (73.41-74.82%). Generally, during the storage, the differences of fatty acid contents were in minor level. The fatty acid composition of olive oils stored under different essential oil and extract concentrations showed partial differences depending on the extract type and concentration. [ABSTRACT FROM AUTHOR]

Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron‐beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour. [ABSTRACT FROM AUTHOR]

We previously reported that fluid soybean lecithin (SL) undergoes heat deterioration by the newly reported pseudo-Maillard rearrangement reaction. To inhibit heat deterioration, SLs were treated with metal silicates, such as magnesium silicate and calcium silicate. When soybean fatty acid was added to SL before treatment with calcium silicate, the color index after heating improved significantly as the acid value increased from 10 to 35 mg KOH/g. To elucidate the role of soybean fatty acid, calcium silicate treatment was carried out by adding several fatty acids to SL. Although saturated fatty acids had no effect on the heat deterioration of SL, unsaturated fatty acids were significantly more effective at inhibiting heat deterioration. Furthermore, for unsaturated fatty acids, it was confirmed that the calcium concentration increased in SL. Based on these results, several fatty acid metal salts were added to confirm whether heat deterioration while heating SL could be inhibited. It was observed that the heat deterioration of SL could be inhibited with fatty acid metal salts, regardless of whether the fatty acids were saturated or unsaturated and whether the metal was monovalent, divalent, or trivalent. Therefore, in this study, we clarified that the heat deterioration of SL could be inhibited by adding fatty acid metal salts to SL. Among sodium stearate, calcium stearate, magnesium stearate, barium stearate, and aluminum tristearate, the divalent fatty acid metal salts had a stronger inhibitory effect on heat deterioration than the monovalent and trivalent salts. [ABSTRACT FROM AUTHOR]

Accurate and precise determination of free fatty acid (FFA) contents is essential for quality control and assurance in food production. Herein, a mass spectrometric study was performed to develop a sample preparation protocol that can minimize exogenous FFA contamination during the quantification of FFA in food. The quantities of exogenous FFAs were measured using various combinations of seven pretreatment methods for a sample tube, three extraction methods, and four types of sample tubes. Methanol washing could effectively reduce exogenous palmitic acid (PA) and stearic acid (SA) by 73 and 64%, respectively, in contrast to furnace baking resulting in a decrease in the amount of PA and SA contaminants by 50 and 37%, respectively. A lower amount of FFA contaminants was extracted from glass tubes during comparative analysis of the four different sample tubes studied. A combination of a methanol-washed glass tube and chloroform extraction solvent was determined to be the optimal method for minimizing the error in FFA quantification. The optimized sample preparation protocol used for FFA quantification can lower the amount of foreign palmitic acid and stearic acid to the sub-nanomolar level in the analysis of FFAs in skimmed milk. [ABSTRACT FROM AUTHOR]

Full‐fat soybean powder was a more difficult‐to‐fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified‐food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full‐fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying‐gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P < 0.05) decrease the sensory score of rancid odor for YYB. The formation of lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E‐nose analysis showed that YYB with MFP had significantly (P < 0.05) lower levels of response values on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly (P < 0.05) improve the sensory and oxidative stability of iron‐fortified full‐fat soybean powder such as YYB. [ABSTRACT FROM AUTHOR]

We determined fatty acid profile and protein carbon and nitrogen isotopic composition in muscle of wild and farmed eels, in order to discriminate the geographical origin of fish and their dietary habits. The samples were divided into groups according to the farm origin (Italy, Denmark and Netherland), the market size (capitoni and buratelli) and the farming system (pond, RAS, lagoon and wild). Biometric measurements, proximate composition analysis (moisture, ash, lipid and protein content), fatty acids profile and carbon and nitrogen stable isotopes measurements were performed. Statistical analysis was fulfilled to investigate the homogeneity of variance and the means distribution, including Principal Component Analysis and Partial Least Squares Discriminant Analysis. The results suggested that the different farming conditions represented the main factor affecting fish muscle composition. In this scenario, fatty acid profile and δ13C and δ15N values of the defatted muscle represented useful tools to distinguish between eels reared under different feeding regimes (wild vs captive-bred). No differences were found between eels reared in different farms. • Dietary regime of eels is the most influent factor in their meat composition. • Wild and breeded eels meat present significant differences. • Fatty acids composition of eels muscle varies depending on feeding sources. • Stable isotope analysis has the potential to discriminate between different samples. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Guava-flavored whey beverage processed using cold plasma. • Milder operational conditions improved vitamin C values and antioxidant activity. • Drastic operational conditions proportionated higher carotenoids and ACE values. • Opposite effects on the fatty acid profile indexes. Abstract The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate). [ABSTRACT FROM AUTHOR]

Nutritional signals have long been implicated in the control of cellular processes that take place in the hypothalamus. This includes food intake regulation and energy balance, inflammation, and most recently, neurogenesis. One of the main glial cells residing in the hypothalamus are tanycytes, radial glial-like cells, whose bodies are located in the lining of the third ventricle, with processes extending to the parenchyma and reaching neuronal nuclei. Their unique anatomical location makes them directly exposed to nutrients in the cerebrospinal fluid. Several research groups have shown that tanycytes can respond to nutritional signals by different mechanisms, such as calcium signaling, metabolic shift, and changes in proliferation/differentiation potential. Despite cumulative evidence showing tanycytes have the molecular components to participate in nutrient detection and response, there are no enough functional studies connecting tanycyte nutrient sensing with hypothalamic functions, nor that highlight the relevance of this process in physiological and pathological context. This review will summarize recent evidence that supports a nutrient sensor role for tanycytes in the hypothalamus, highlighting the need for more detailed analysis on the actual implications of tanycyte-nutrient sensing and how this process can be modulated, which might allow the discovery of new metabolic and signaling pathways as therapeutic targets, for the treatment of hypothalamic related diseases. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the oxidative stability of oil extracted from red carp fish frozen up to 9 months at −18°C. To assess oil stability of red carp fish, the analytical indexes and Fourier transform infrared (FTIR) spectroscopy were used. These methodologies used provided similar conclusions. Before frozen storage, the composition of fatty acids showed that red carp oil is a good source of polyunsaturated fatty acids (PUFAs) such as linoleic acid (C18:2ω‐6: 5.29% of total fatty acid), linolenic acid (C18:3ω3: 3.53% of total fatty acid), arachidonic acid (C20:4ω6: 3.68% of total fatty acid), eicosapentaenoic acid (C20:5ω‐3, EPA: 4,06% of total fatty acid), and docosahexaenoic acid (C22:6ω‐3: 3.02% of total fatty acid). During frozen storage, the free fatty acid and peroxide value increased, respectively, from 1.35% to 8.06% in oleic acid and 3.77 to 18.62 meq O2/kg in lipid, while the ratio of PUFA/SFA and polyene index decreased, respectively, from 0.58 to 0.25 and 0.30 to 0.09. The triglycerides also decreased with frozen duration. Therefore, for good fish quality, red carp fish must be stored for <3 months at −18°C. [ABSTRACT FROM AUTHOR]

The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012-2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brine cheese. The seasonal changes in the concentration of lauric, myristic, palmitic, stearic, oleic and a-linolenic acids have largely contributed to the variation of fatty acid composition of cheese. Saturated fatty acids (SFAs) were in the range 68.39-71.53% of total FAs and the proportion of unsaturated fatty acids (UFA) was 28.44-31.61% of total FAs. Fourty-five out of examined samples have exhibited different fatty acid profile than that established in the present study for cow milk cheese. The determined SFAs were 44.7-57.5% and UFA varied from 42.5% to 55.3%. The fatty acids with short chain (C4:0 ÷ C10:0) were not detected or in traces, lauric and myristic acids were in small amounts, while palmitic and oleic acids predominated in the fatty acid composition of cheese analogues. [ABSTRACT FROM AUTHOR]

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Highlights • Canola oil improved the meat quality of lamb. • The amount of intramuscular fat was higher in the supplemented group. • Canola oil decreased the percentage of SFA in lamb meat. • The atherogenic and thrombogenic indices of lamb meat were decreased by canola oil. Abstract This study investigated the effect of canola oil on meat quality of Araucano creole lambs. Twenty-four Araucano creole lambs (5 months of age) were used for this study. The lambs were randomly divided into two groups and fed ad libitum amount of diet consisting of concentrate (40%) and pea straw (60%) without added fat for the control group and with the addition of 50 mL of canola oil (three times per week; 150 mL a week) for the treatment group for a period of 90 days. The liveweight, physicochemical parameters (pH, intramuscular fat (IMF), colour, water holding capacity (WHC) and tenderness) and fatty acid profile of twenty-four Araucano creole lambs were assessed. Administering canola oil to Araucano creole lambs during the finishing diet did not show significant differences in liveweight between groups, although lamb from Canola group presented slightly higher liveweights compared to control group (32.20 vs. 33.89 kg, for control and Canola groups, respectively). Statistical analysis showed that lamb meat from the control group had lower (P < 0.001) WHC (lost: 14.57 ± 0.44%) than those from the canola group (lost: 11.42 ± 0.43%). Regarding tenderness, samples from Canola group presented slight lower values (5.90 vs. 6.15 kg/cm2, for Canola and control groups, respectively). The colour of the meat was also affected by canola oil, showing higher (P < 0.001) redness (17.90) and lower (P < 0.05) hue angle (34.90) in lambs from Canola group compared to the control one. Canola oil significantly modified the amount of IMF (4.65 vs. 5.65%, P < 0.05, for control and Canola groups, respectively). Regarding fatty acids, the effect canola oil in the diet increased the monounsaturated fatty acid (MUFA) (1665.08 vs. 2446.3 mg/100 g of meat, P < 0.001, for control and Canola groups, respectively) and the polyunsaturated fatty acid (PUFA) (422.9 vs. 530.9 mg/100 g of meat, P < 0.01, for control and Canola groups, respectively). In addition, canola oil improved the n 6/ n 3 ratio (5.42 vs. 4.64, P < 0.05, for control and Canola groups, respectively). Moreover, canola oil reduced thrombogenic index (TI) values (1.37 vs. 0.99, P < 0.001, for control and Canola groups, respectively). It was concluded that administering canola oil to lambs during fattening period could be an important strategy to improve the meat quality and may increase the amount of intramuscular fat with a healthier fatty acid profile (oleic acid, CLA and eicosapentaenoic acid). [ABSTRACT FROM AUTHOR]

Abstract The aim of the study was to investigate the effects of replacing beef fat with interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of frankfurters. Five treatment groups were: control (C) and four levels of IPKO replacements; 25, 50, 75 and 100%. Study results revealed that replacement of beef fat with IPKO resulted in a significant increase in caprylic (C8:0), capric (C10:0), lauric (C12:0) and miristic acid (C14:0) levels and a decrease in palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0) and oleic acid (C18:1) levels in frankfurters (P < 0.05). Higher TBARS values were determined in frankfurters manufactured with IPKO compared to the control group after the manufacturing and storage periods (P < 0.05). A 75% and 100% beef fat replacement with IPKO had significantly lower hardness values compared to the other groups (P < 0.05). The use of IPKO increased pH in frankfurters (P < 0.05). However, replacing beef fat with IPKO did not affect moisture, fat, protein, ash contents and sensory properties. Highlights • Replacing beef fat with IPKO improved fatty acid profile of frankfurters. • Oxidative stability of frankfurters negatively affected by IPKO incorporation. • The use of IPKO caused the textural problems of frankfurters. [ABSTRACT FROM AUTHOR]

Summary: Packaged fried foods have been appreciated worldwide, so monitoring quality deterioration during storage is very crucial. Twelve types of commercial packaged fried foods were selected to determine quality parameters such as moisture content (MC), hardness (HN), acid value (AV), peroxide value (PV), carbonyl value (CV), dielectric constant (DC), fatty acid compositions (FAC) and acrylamide (AA) every 3 days by Schaal oven tests. MC and HN showed a linear relationship with high correlation coefficient (R ≥ 0.821). PV increased from 2.65–8.51 meq/kg to 5.97–59.90 meq/kg. DC was highly correlated with MC, HN, PV, CV and AV (p ≤ 0.05). The content of unsaturated fatty acids slightly decreased, whereas that of saturated fatty acids marginally increased. AA content increased slightly during storage and varied from 43.07 to 226.82 μg/kg. These results revealed that DC can be used as an evaluation index of the quality deterioration of packaged fried foods during storage. Commercial packaged fried foods were selected to determine quality parameters such as moisture content (MC), hardness (HN), acid value (AV), peroxide value (PV), carbonyl value (CV), dielectric constant (DC), fatty acid compositions (FAC), and acrylamide (AA) every 3 days by Schaal oven tests. The relationships of physicochemical indices in packaged fried foods were confirmed; the content of unsaturated fatty acids slightly decreased, whereas that of saturated fatty acids marginally increased; DC can be used as a parameter for quality deterioration of packaging fried foods. [ABSTRACT FROM AUTHOR]

Abstract The potential health benefit of dietary fiber has attracted considerable attention in recent decades. In this study, the effects of modified dietary fibers (MDF) derived from okara on body composition, fat distribution, serum metabolomic parameters, and fatty acid profiles in mice fed high-fat diets (HFD) were evaluated by nuclear magnetic resonance (NMR)-based metabolic approach. HFD-induced C57BL mice were fed with a diet containing 100 g/kg MDF for 12 weeks. Compared with control mice, MDF-fed mice exhibited less fat and lower body weights, altered serum metabolomic profiles, and distinct fatty acid profiles. The levels of choline, phosphatidylcholine, glycerophosphorylcholine, glucose, lysine, scyllo-inositol, and glutamate for MDF group were higher than those for both CONT and HFD groups. A remarkable reduction of total cholesterol, total triglycerides, ω-6 fatty acids, alanine, citrate, creatine, or succinate was also observable for MDF group compared with HFD group. These findings demonstrated that the intake of MDF derived from okara clearly ameliorated some of the HFD-induced adverse metabolic effects and prevented adipose tissue accumulation. Graphical abstract Unlabelled Image [ABSTRACT FROM AUTHOR]

Distribution of lipids morphology and evolution of lipids during soy sauce production were studied. It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after koji fermentation, and it gradually decreased in the following fermentation. Linoleic acid (C18:2) decreased from 59.35% to 47.75% after 30 days of moromi fermentation. The contents of fatty acids from neutral lipids and free fatty acids increased to 20.98 and 13.47 mg/g, respectively, after moromi fermentation. Fatty acid of phospholipids increased to 8.34 mg/g during koji fermentation and reduced in the prior phase of moromi fermentation. The lipids model and analysis provide new insights into improving aroma of soy sauce and extraction lipids from soy sauce residue. Distribution of lipids morphology during soy sauce production has been observed, finding oil–water interface exists in fermented mash. Distribution of lipids in fermented mash has been modeled. Evolution of lipids, including oxidation and fatty acids composition, during soy sauce production was studied, suggested that linoleic acid could be important flavor precursor substance of soy sauce prepared by soybean. [ABSTRACT FROM AUTHOR]

Trans fatty acids (TFA) are considered risk factors for cardiovascular disease. However, detailed information on total content of TFA and TFA isomers and distribution of trans-octadecenoic acid positional isomers in foods consumed in Japan is not available till date. In this study, 250 foods, 169 processed foods and 81 foods derived from ruminant meat or milk, were analyzed. According to the results, most foods contained less than 1.0 g TFA / 100 g food. However, almost all foods containing butter had more than 1.0 g TFA / 100 g food. TFA isomers in foods were classified into two categories, monoene-rich type and polyenerich type. We hypothesized that these differences were attributed to diverse TFA formation mechanisms. Furthermore, we observed that trans-10-18:1 was also the dominant trans-18:1 positional isomer in foods consumed in Japan. These results are valuable for future analysis of the role of TFA in epidemiological studies in Japan. [ABSTRACT FROM AUTHOR]

Highlights • Evaluation of presence and exposure of processing contaminants to oil consumers. • Seven 3-MCPD diesters determined in one hundred EVOO and other edible oils samples. • High content of 3-MCPD diesters was detected in pomace and refined olive oils. • Potato chips daily intake should be limited to reduce the health risk. Abstract During the industrial refining process of edible oils and the manufacture of oil-based foodstuff, contaminants such as 3-monochloropropanediol (3-MCPD) fatty acid diesters can be produced. One hundred samples of different edible oils and related fatty food purchased from local Spanish markets were analyzed to evaluate the occurrence of these contaminants. Data of seven 3-MCPD diesters together with corresponding total 3-MCPD equivalents are presented. The procedure is based on a modified QuEChERS protocol followed by LC-MS/MS analysis. Extra virgin olive oil (EVOO) and unrefined oils did not contain detectable levels of the target analytes. The highest levels of 3-MCPD diesters were found in palm oils, for 1,2-Dilinoleoyl-3-chloropropanediol (LILI) and 1–2-Bispalmitoyl-3-chloropropanediol (PAPA) with concentrations close to 10 mg kg−1 and in the lipid fraction of margarines (8.09, 3.77 and 3.72 mg kg−1 for LILI, PAPA and 1-Oleoyl-2-linoleoyl-3-chloropropanediol (OLLI), respectively). [ABSTRACT FROM AUTHOR]

Highlights • Nutritional characteristics of light lambs meat were evaluated. • Age and season of slaughter affected fatty acid composition and vitamin E content. • Older lambs (60-d) had greater values of PUFA and vitamin E in spring. • Younger lambs (45-d) in winter had more favourable n-6/n-3 fatty acid ratio. • In winter was higher MUFA content of meat from both 45 and 60 d lambs. Abstract The study aimed to determine the fatty acid composition, vitamin E content of meat from light lambs in relation to slaughtering season (winter and spring) and age (45 and 60 days). In each season, twenty lambs were subdivided into two groups corresponding to the experimental ages. All lambs received maternal milk and a supplementation of hay and commercial concentrate from 30 days to slaughter. The total saturated fatty acid proportion was affected by the slaughter season, showing greater values in the spring compared to the winter, with significant difference for 60-day lambs. In winter, the meat showed a greater monounsaturated fatty acid proportion for both the 45-day and 60-day lambs, and the lowest n -6/ n -3 fatty acid ratio in lambs of 45 days. The higher contents of polyunsaturated fatty acid were obtained in the spring. In this season, the meat from 60-day lambs contained greater proportions of conjugated linoleic acids than that from the lambs slaughtered in the winter. The age and slaughter season were not associated with the differences in nutritional indices. The greater slaughter age improved the vitamin E content of meat. In conclusion, the meat from the older lambs had better properties as vitamin E and polyunsaturated fatty acid contents in spring; in winter, monounsaturated fatty acids resulted higher in both 45 and 60-d lambs. [ABSTRACT FROM AUTHOR]

The global market for tree nuts is growing rapidly with trade in excess of $US32 billion annually. Tree nuts have a high oil content and fatty acid composition that can render them susceptible to oxidative rancidity and rapid deterioration. In spite of their global importance, there is limited information on optimal storage conditions and shelf lives of many species of tree nut. This review explores current knowledge of the major factors that influence the shelf life of tree nuts. Storage conditions greatly influence the quality and shelf life of tree nuts. Tree nut species differ in their storage requirements because of their varying oil and fatty acid compositions. In general, nuts with high levels of monounsaturated fatty acids are more stable and less susceptible to oxidative rancidity than nuts containing high levels of polyunsaturated fatty acids. Temperatures ranging from 4 to 15 °C, kernel moisture content around 2.5%, relative humidity of about 40–60%, oxygen concentration less than 2.5%, and dark conditions are ideal storage conditions for most tree nuts. Harvesting time, cultivar and storage of nuts either as nut-in shell or as kernel also affect the quality and shelf life of nuts. There is a need for tree-nut industries to derive universal rancidity indicators for quality control. Optimised storage conditions will provide the best nutritional quality and health benefits of tree nuts for consumers. [ABSTRACT FROM AUTHOR]

In this study, chemical composition and fatty acid content in Alosa kessleri regarding to body weight was determined. Thirty fish (average weight = 47.43 ± 33.47 g) in the weight range of 10.3 to 123.0 g were caught by gill net from Caspian Sea (Chalous, Iran) and transported to laboratory for further analysis. A significant correlation between fish weight and protein (r = 0.458, P = 0.011) and fat (r = -0.622, P = 0.001) content was observed. There was a close range of the three groups of fatty acids to each other, saturated fatty acids (SFA = 31.41%), polyunsaturated fatty acids (PUFA = 30.69%), and monounsaturated fatty acids (MUFA = 29.18%). Palmitic acid (C16:0) (20.85% of total fatty acids), and oleic acid (C18:1) (24.95% of total fatty acids), were the most abundant SFAs and MUFAs, respectively. A higher content of n-3 fatty acids was observed than n-6 fatty acids, resulting in n-3/n-6 ratio of 5.25. A significant correlation was found for DHA/EPA ratio (r = 0.449, P = 0.013) with fish weight. The results of the study indicated that protein and lipid content and DHA/EPA ratio were influenced by body weight. [ABSTRACT FROM AUTHOR]

The study aimed at quantifying fatty acids (FA), especially the health-promoting ones, in cuts of rabbit meat. Loin, containing mostly glycolytic muscles, had less lipids than cuts containing oxidative (hind leg) or intermediate muscles (foreleg and brisket). Brisket had the highest polyunsaturated FA (PUFA), odd- and branched-chain FAs (OBCFA) and palmitoleic acid C16:1 n-7 contents, better n-6/n-3 proportion, advantageous nutritional indexes (AI, TI, H/H) than other cuts. Hind leg contained less atherogenic saturated FAs (LCSFA) than other cuts. Foreleg was rich in two important n-3 LC-PUFAs: C20:5 and C22:5. The results suggest that apart from the preferred cuts (loin and hind leg) used in gastronomy, brisket and foreleg should be included for being rich in nutritionally valuable PUFA, especially from the n-3 family. Daily portion (250 g) of foreleg would cover 16% of the requirement for EPA and DHA, and the same amount of brisket or hind leg—11%. [ABSTRACT FROM AUTHOR]

This study’s objective was to assess the fatty acid composition and oil oxidation traits of hazelnuts that were dried with a drying machine (DM), on concrete ground (CG), and grass ground (GG) during 12-month storage (2014-2016) at 20-25 °C and 70-90% relative humidity. The result showed that monounsaturated was the major fatty acid groups (83.56-85.03%) in hazelnut, followed by polyunsaturated (9.36-11.17%) and saturated (5.61-6.60%) fatty acids. Furthermore, the minor fatty acid contents found were approximately 0.5% that of the total fatty acids. However, none of the following were found at detectable level: caproic acid (C6: 0), caprylic (C8: 0), capric (C10: 0), lauric (C12: 0), eicosadienoic (20: 2), erucic (22: 1), docosadienoic (22: 2) and lignoceric (C24: 0) acids. Consequently, the comparison showed that over 12-month storage, drying hazelnut using DM provides products with a higher oxidative stability than those using sun-dried methods (i.e., CG and GG). Therefore, DM seems to be suitable procedure for drying hazelnut. [ABSTRACT FROM AUTHOR]

Highlights • Feeding regimens effected gene expression of FADS1 and FADS2 in adipose tissue. • The content of n-3 PUFA, especially EPA and DHA is higher in pastured sheep. • Different tissues have variable sensibilities to feeding regimens. Abstract The present study investigated the effects of two feeding regimens on meat quality, fatty acid profile and metabolism as it relates to gene expression in Sunit sheep. Two feeding regimens were used (pasture feeding and barn feeding, PF and BF) each containing 10 Sunit sheep. Results of this study indicated that PF sheep had significantly (P < 0.05) higher L* and b* values in their muscle compared to BF sheep. Also, the fatty acid composition of longissimus dorsi muscle and subcutaneous adipose tissues differed between feeding regimens. In this respect, concentrations of palmitic acid (C16:0) in the subcutaneous adipose tissue were significantly (P < 0.05) higher in BF sheep. Pastured sheep exhibited greater concentrations of polyunsaturated fatty acids (PUFA) including: linolenic acid (C18:3) (P < 0.001), DHA (P < 0.05), EPA (P < 0.001) and CLA cis-9, trans-11(P < 0.05) in their muscle compared to BF sheep. The expression of nine candidate genes related to fatty acid metabolism were analyzed by qPCR. In longissimus dorsi muscle, expression of acetyl CoA carboxylase (ACACA; P < 0.05) was up-regulated in BF sheep. Expression of the peroxisome proliferator activated receptor (PPARγ) (P < 0.05), stearoyl CoA desaturase (SCD) (P < 0.01), fatty acid desaturase1 (FADS1) (P < 0.05) and fatty acid desaturase 2 (FADS2) (P < 0.05) were up-regulated in PF sheep. Pasture feeding also increased (P < 0.05) expression of lipoprotein lipase (LPL), PPARγ, SCD, FADS1and fatty acid elongase 5 (Elove5) in the subcutaneous adipose tissue, however, the feeding regimens did not change expression of fatty acid synthase (FASN) and carnitine palmitoyl transferase I (CPT1). The results of this study indicated that the feeding regimen could be an important tool in manipulating the fatty acid profile of animal adipose tissue by altering the gene expression of enzymes involved in fat metabolism. [ABSTRACT FROM AUTHOR]

Highlights • A subacute ruminal acidosis (SARA) model was established with dairy goat. • Total volatile fatty acids (except acetate) increased with dietary NFC/NDF ratios. • Rumen epithelial permeability increased, and junction protein expression decreased. • Breakdown of the epithelial barrier and therefore SARA may lead to disease. Abstract The effects of subacute ruminal acidosis (SARA) on the electrophysiological and rumen epithelium barrier functions and its mechanism using dairy goats as a ruminant model were investigated. Eight ruminal cannulated female Sannan dairy goats of mid-lactating period (body weight 43.58 ± 2.77 kg) were selected. The experiment lasted 60 d, and divided equally into 4 periods. During each phase, animals were fed with 4 diets in which non-fiber carbohydrates/neutral detergent fiber ratios (NFC/NDF) were either 1.40, 1.78, 2.31, or 3.23 respectively. Ruminal fluid samples were collected for volatile fatty acids analyzed. Ruminal pH was measured continuously for 72 h. Ruminal tissue samples from the ventral sac were analyzed by Ussing chamber, where electrophysiological properties were determined in parallel with the permeability of marker molecules of different sizes, fluorescein isothiocyanate (FITC) and horseradish peroxidase(HRP), from luminal to apical side. Additionally, ruminal epithelial junction (TJs) proteins gene expressions were evaluated using quantitative real-time PCR and Western blot. The ruminal acetate concentration and Acetate/Propionate ratio (A/P) decreased, and the concentration of propionate, butyrate and total volatile fatty acids (VFA) increased with the increase of dietary NFC/NDF ratio. Rumen epithelial short- circuit current (I sc) and tissue conductance (G t) increased in SARA goats compared with control goats, and the mucosal to serosal flux of HRP and FITC increased as well, indicating a higher permeability for SARA goats. SARA increased mRNA and protein expressions of Claudin-4 compared with control group. The mRNA and protein expressions of Claudin-1, Claudin-7, Occludin, ZO-1 and Connxin-43 in SARA group were lower than those in control. The mRNA and protein expressions of desmoglein-1 in SARA group were significantly lower than in the control group. Hence, dairy goats suffering from SARA could result in damaged ruminal epithelial barrier functions, resulting in increase of ruminal epithelial permeability. [ABSTRACT FROM AUTHOR]

Highlights • The integration of fresh bergamot pulp increases the contents of rumenic acid. • Fresh bergamot pulp positively affected meat fatty acid composition. • Inclusion of 35% of fresh bergamot pulp does not compromise animal performances. • The integration of fresh bergamot pulp reduced meat lipid oxidation. Abstract The effect of fresh bergamot pulp (FBP) was tested on lamb performances and meat quality. Twenty-seven Italian Merino ram-lambs were allotted into three experimental groups and for 90 days were fed a cereal-based concentrate diet (BERG-0) or two diets in which cereals were replaced with 20% (BERG-20) or 35% (BERG-35) FBP on DM basis. No significant differences between treatments were found for final weight, average daily gain, dry matter intake, feed conversion ratio and carcass weight. The BERG-35 treatment tended to increase total polyunsaturated fatty acids (PUFA; P = 0.081) and vaccenic acid (P = 0.068) and increased PUFA n-3 (P < 0.001), rumenic acid (P < 0.001), α-linolenic acid (P < 0.001) and docosapentaenoic acid (P < 0.01), leading also to a value of PUFA n-6/n-3 ratio that not exceed a threshold value of 4. After 6 days of refrigerated storage BERG-20 and BERG-35 treatments reduced meat lipid oxidation (P < 0.01), while about colour parameters no effect of the treatment was observed. Therefore, present results suggest that inclusion fresh bergamot pulp at up to 35% in diets for fattening lamb might be an excellent strategy to reduce the amount of cereal concentrates without compromising animal growth performances and to improve meat quality. [ABSTRACT FROM AUTHOR]

In present study, "Saurani" Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)" (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UVabsorbance value, minor and major components and quality characteristics changes were surveyed during a year storage. "Saurani" olive oil samples weren't categorized as EVOO according to the trade standards of International Olive Council (IOC) based on peroxide value, UV absorbance values after five and two months of storing, respectively. Free fatty acid content of VOO samples increased during 12 months' storage, but it was under the IOC limitation for extra virgin olive oil (<0.8%). According to the results, color values of VOO changed from green to yellow while UVabsorbance values altered during storage. Total phenol content decreased from 342.95 to 252.42 ppm in EVOO samples during a year storage time. Luteolin was the most abundant phenolic compound and its decrement was 10%. Tyrosol content of VOO samples increased from 2.80 to 8.81 ppm. Except tyrosol, other phenolic compounds' concentration decreased after a year storage time. a-tocopherol contents of VOO sample were 324.60 ppm. After 12 months of storage, about 20.48% of a-tocopherol content was destroyed. Amounts of phenolic and tocopherol isomers decreased during storage as expected. Results of this study showed that chemical composition and oxidative stability of VOO samples changed significantly. [ABSTRACT FROM AUTHOR]

Abstract Cocoa butter equivalent (CBE) enzymatically synthesized from illipe butter and palm mid fraction (IP), its non-interesterified physical blend (PB), illipe butter (IB), and cocoa butter (CB) were used to make dark (D) and white (W) ‘chocolates’. Their particle size distribution, texture, and rheology were compared. White ‘chocolate’ made with illipe butter (WIB) had the highest melting completion temperature of 39.4 °C. D 90 and D (4,3) values in both dark and white ‘chocolate’ from CBE and CB were not significantly different. Both dark and white ‘chocolates’ made from IP and CB displayed similar hardness while PB had the lowest hardness. Only dark ‘chocolate’ was used to measure fat bloom. Fat bloom was delayed in dark ‘chocolate’ made with illipe butter (DIB), and it was further delayed in dark chocolate made with cocoa butter (DCB) and dark ‘chocolate’ made with interesterified product (DIP) when 0.5% sugar ester was added. This study suggests that CBE from illipe butter and palm mid-fraction can be used to make dark and white ‘chocolate’ with similar textural, particle size, rheological and fat bloom properties with CB. DIB and the addition of 0.5% sugar ester in chocolates may also be used to delay fat bloom development. Highlights • Chocolates made from enzymatically interesterified CBE showed similar hardness with chocolates made from cocoa butter (CB). • Particle size distribution and rheological properties of chocolates made from the CBE and CB were similar. • The addition of illipe butter and sucrose fatty acid ester in dark chocolate was able to delay fat bloom formation. • White chocolate made from the CBE can serve as a non-chocolate confectionary product with cocoa butter-like properties. [ABSTRACT FROM AUTHOR]

Abstract Background Linoleic acid (LA) is abundant in modern industrialized diets. Oxidized LA metabolites (OXLAMs) and reactive aldehydes, such as 4-hydroxy-2-nonenal (4-HNE), are present in heated vegetable oils and can be endogenously synthesized following consumption of dietary LA. OXLAMs have been implicated in cerebellar degeneration in chicks; 4-HNE is linked to neurodegenerative conditions in mammals. It unknown whether increasing dietary LA or OXLAMs alters the levels of oxidized fatty acids (oxylipins), precursor fatty acids, or 4-HNE in mammalian brain. Objectives To determine the effects of increases in dietary OXLAMs and dietary LA, on levels of fatty acids, oxylipins, and 4-HNE in mouse brain tissues. Methods Mice (n = 8 per group) were fed one of three controlled diets for 8 weeks: (1) a low LA diet, (2) a high LA diet, or (3) the low LA diet with added OXLAMs. Brain fatty acids, oxylipins, and 4-HNE were quantified in mouse cerebellum and cerebral cortex by gas chromatography-flame ionization detection, liquid chromatography-tandem mass spectrometry, and immunoblot, respectively. Results Increasing dietary LA significantly increased omega-6 fatty acids, decreased omega-3 fatty acids, and increased OXLAMs in brain. Dietary OXLAMs had minimal effect on oxidized lipids but did decrease both omega-6 and omega-3 fatty acids. Neither dietary LA nor OXLAMs altered 4-HNE levels. Conclusion Brain fatty acids are modulated by both dietary LA and OXLAMs, while brain OXLAMs are regulated by endogenous synthesis from LA, rather than incorporation of preformed OXLAMs. Highlights • Linoleic acid (LA) in the diet increased LA derived oxylipins in mouse brain. • Oxidized LA in the diet decreased brain polyunsaturated fats but had no effect on oxylipins. • Neither LA nor oxidized LA in the diet altered brain 4-hydroxy-2-nonenal adducts. [ABSTRACT FROM AUTHOR]

Fats are among the basic nutrients the human organism needs as a source of energy, as well as to grow and regenerate cells, tissues, and organs. Particularly animal fats, with their higher proportion of saturated fatty acids and low content of n-3 fatty acids, are often seen by the public as relatively undesirable food components. Fatty acid (FA) composition of pork is affected by many factors: genotype, breeding, gender and feeding methods. Numerous research teams, therefore, have searched for means of effectively manipulating the chemical composition of animal fats. This paper reviews existing knowledge and means of effectively influencing the fatty acid composition in pig fat, which is a significant component of human food in European countries due to their high consumption of pork. The findings of various authors demonstrate that not only altering of fatty acids sources in animal diets but a range of other factors as well can significantly influence the composition of fatty acids in pig fat and consequently pork quality. [ABSTRACT FROM AUTHOR]

Introduction: Riceberry broken rice (RBR) and crude riceberry rice oil (CRO) are inevitably generated from organic rice process in Thailand for several tons per year with low value. The aims of this work were to determine gamma-oryzanol content, fatty acid content, antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), and tyrosinase-stimulating activity of the extracts from RBR and CRO. Materials and Methods: Different organic solvents were used to extract bioactive compounds from RBR and ethanol was used for CRO. Extracts were analyzed for gamma-oryzanol content by high-performance liquid chromatography and fatty acid content by gas chromatography-mass spectrometry. Their bioactivities were tested using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-Azinodi( 3-ethyl-benzthiazoline sulfonic (ABTS) assays. TPC and TFC assays were performed, and tyrosinase-stimulating activities were also determined. Results: Gamma-oryzanol content in ethanolic CRO (234 mg/100 g) extract was much higher than that in aqueous RBR extract (52.5 mg/100 g). The four isomers of gamma-oryzanol including 24-methylene campesteryl ferulate (51.3%) > campesteryl ferulate (26.0%) > cycloartanyl ferulate (13.1%) > β-sitosteryl ferulate (9.6%) were found in CRO as well as RBR; however in lesser content. Seven fatty acids in the descending order: 41% oleic acid >30% linoleic acid >19% hexadecanoic acid >8% 10-octadecenoic acid >1% 9-octadecenoic acid > 0.6% pentadecanoic acid >0.4% stearic acid were found in CRO and similarly in RBR. Moreover, RBR extract exhibited antioxidant activities at 6.36 mg Trolox Equivalent Antioxidant Capacity (TEAC)/g (DPPH), 1.33 mg FeSO4/g (FRAP), 5.82 mg TEAC/g (ABTS) with TPC of 9.94 mg gallic acid equivalent(GAE)/g, and TFC of 67.2 mg catechin equivalent (CE)/g. Interestingly, aqueous RBR extract and ethanolic CRO exhibited 45% and 26% tyrosinase-stimulating activity, respectively. Conclusion: These bioactive compounds and bioactivities in CRO and RBR have a potential to promote hair growth and hair melanogenesis and thus proved useful as cosmetic ingredients in hair product development. [ABSTRACT FROM AUTHOR]

Amylose is well known to form inclusion complexes with various small molecules including fatty acids. In this study, we prepared amylose inclusion complexes with stearic acid derived spin probes and demonstrated the electron paramagnetic resonance (EPR) spectroscopy as an emerging tool for studying the microstructure and microenvironment of amylose-guest inclusion complex. Two spin probes, namely 5-doxyl-stearic acid (5-DSA) and 16-doxyl-stearic acid (16-DSA), were used as guest molecules in forming amylose-guest inclusion complexes. The molecular dynamics and local polarity of the spin probes and their interaction with amylose in physical mixtures and inclusion complexes were studied using EPR spectroscopy. Complexed guest spin probes could be released when the inclusion complex was dissolved dimethyl sulfoxide (DMSO) and detected by EPR. Since the inclusion complex could not be dissolved in water, the motion of spin probes was restricted in hydrated samples shown by the powder-like slow spectra. Our findings also indicated that the individual association between amylose and the two DSA molecules in forming the inclusion complexes were different. A portion of 16-DSA molecules were not tightly immobilized in the amylose helical channel, but instead were loosely entrapped in the amorphous region of the semicrystalline V 6 -type amylose. Therefore, EPR spectroscopy provides valuable information on the molecular dynamics and microenvironment of guest molecules and their interaction with amylose in inclusion complex, and can be exploited as a useful tool to study amylose-guest inclusion complex and other host-guest systems. [ABSTRACT FROM AUTHOR]

Fatty acid receptors in the mouth and gut are implicated in the appetite for fat-rich foods. The role of lipolysis in oral- and postoral-based fat preferences of C57BL/6J mice was investigated by inhibiting lipase enzymes with orlistat. Experiment 1 showed that postoral lipolysis is required: mice learned to prefer (by 70%) a flavored solution paired with intragastric infusions of 5% soybean oil but not a flavor paired with soybean oil + orlistat (4 mg/g fat) infusions. Experiments 2-4 tested the oral attraction to oil in mice given brief choice tests that minimize postoral effects. In experiment 2, the same low orlistat dose did not reduce the strong (83-94%) preference for 2.5 or 5% soybean oil relative to fat-free vehicle in 3-min tests. Mice in experiment 3 given choice tests between two fat emulsions (2% triolein, corn oil, or soybean oil) with or without orlistat at a high dose (250 mg/g fat) preferred triolein (72%) and soybean oil (67%) without orlistat to the oil with orlistat but were indifferent to corn oil with and without orlistat. In experiment 4, mice preferred 2% triolein (62%) or soybean oil (89%) to vehicle when both choices contained orlistat (250 mg/g fat). Fatty acid receptors are thus essential for postoral but not oral-based preferences. Both triglyceride and fatty acid taste receptors may mediate oral fat preferences. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to determine whether diet modification with different doses of grapeseed oil or pomegranate seed oil will improve the nutritive value of poultry meat in terms of n‐3 and n‐6 fatty acids, as well as rumenic acid (cis‐9, trans‐11 conjugated linoleic acid) content in tissues diversified in lipid composition and roles in lipid metabolism. To evaluate the influence of applied diet modification comprehensively, two chemometric methods were used. Results of cluster analysis demonstrated that pomegranate seed oil modifies fatty acids profile in the most potent way, mainly by an increase in rumenic acid content. Principal component analysis showed that regardless of type of tissue first principal component is strongly associated with type of deposited fatty acid, while second principal component enables identification of place of deposition—type of tissue. Pomegranate seed oil seems to be a valuable feed additive in chickens’ feeding. [ABSTRACT FROM AUTHOR]

In order to increase the biological value of dairy products a comparative study was made on the production of spun paste ripened cheese and an acidic dairy product, sana. In order to enrich in essential fatty acids, was added to raw sheep's milk fish oil in the progressive concentration of 0,05; 0.10% and 0.015%. During the process of manufacturing the high temperature fish oil went out from the capsule and mixing was wanted to incorporate it into the fat globule molecule in the fat in the milk compositionto prevent both loss of fatty acids during the technological processes but and maintain a high degree of fat assimilation in the human body. The evolution of the concentration of essential fatty acids in the studied dairy samples was proportional to that added to raw milk. It has been noticed that in the spun paste ripened cheese the proportion of mono and polyunsaturated acids is higher and it is assumed that lactic bacteria generate these fatty acids at the maturity of the cheese through metabolism. In the analysis, for comparison, three essential fatty acids were observed which are specific to both the milk composition and the composition of the fish oil: linoleic acid, linolenic acid and γ- linolenic acid. The analysis resulted in a lower limit of fish oil concentration in milk of 0.9426% for the sana and 0.2601% for spun paste ripened cheese. The superior limit embedding is 1.5210% for the sana and 1.3126 for the spun paste ripened cheese. [ABSTRACT FROM AUTHOR]

The differences in the minerals composition, cholesterol level and fatty acids profile between various muscle types from 6 emu male (15-years old) were evaluated. After slaughter, carcasses were cut into two and chilled for 24 hours at 4°C. From each left half of the carcass we cut two drumstick muscles (M. gastrocnemius pars externa, M. gastrocnemius pars interna) and three thigh muscles muscles (M. obturatorius medialis, M. flexor cruris lateralis, M. iliotibialis lateralis). The results showed that the most abundant mineral was potassium, with an content from 3325.07 to 3849.18 mg/kg. The muscle flexor cruris lateralis proved to be the richest vc source of sodium (530.97 mg/kg), whereas M. obturatorius medialis - of magnesium (285.05 mg/kg). The microelements occurring in the highest concentrations in the emu muscles were iron (39.59-47.12 mg/kg), followed by silicon (31.16-41.69 mg/kg) and zinc (13.73-30.39 mg/kg). Total cholesterol content was similar in the analysed muscles and averaged 66.39 mg/100g. Saturated fatty acids (SFAs) represented 34.42% of all the fatty acids of the analyzed tissue lipids. Their lowest percentage was found in M. gastrocnemius pars externa (31.99%). Dominant SFA were palmitic and stearic acids. Monounsaturated fatty acids (MUFAs) represented nearly 30% of the acids, with the highest content in M. flexor cruris lateralis (33.42%). Oleic acid was the dominant MUFA, with a higher content observed in the thigh muscles. Polyunsaturated fatty acids (PUFAs) averaged 36%, with the highest fraction found in M. gastrocnemius pars externa (40.74%). Linoleic and arachidonic acids were most common. [ABSTRACT FROM AUTHOR]

This study was designed to evaluate the effects of slaughter age (40 vs . 60 days) on slaughter performance, carcass and meat quality, and fatty acid composition of intramuscular and subcutaneous fat of Bergamasca lambs reared according to the traditional transhumant system in central Italy. Lambs slaughtered at 60 days of age had higher carcass weight (12.44 vs. 10.36 kg), lower dressing percentage (47.68% vs. 52.16%), and higher proportion of non-carcass components and leg commercial cut (37.82% vs. 35.49%). Furthermore, after 3 and 6 days of storage, the meat of older lambs showed lower drip loss (3.69% vs. 6.16%; 5.73% vs. 9.36%, respectively). Slaughter age did not influence meat pH, cooking loss, or chemical composition while older lambs had meat with higher a* (19.43 vs. 18.91). The fatty acid composition of intramuscular fat was not affected by slaughter age, except for C:13 and C:14 fatty acids, which were higher in older lambs. Subcutaneous fat of lambs slaughtered at 40 days of age showed a better fatty acid profile, as lower saturated fatty acids (52.46% vs. 55.68%) and higher mono- and polyunsaturated fatty acids (34.06% vs . 30.16%, 6.46% vs. 5.79%, respectively), and n-6 and n-3 polyunsaturated fatty acids. Furthermore, subcutaneous fat of lambs slaughtered at 40 days of age had better polyunsaturated/saturated fatty acid ratio (0.12 vs. 0.11) and hypocholesterolemic/hypercholesterolemic ratio (1.42 vs. 1.03), and lower atherogenic index (1.32 vs. 1.82) and thrombogenic index (1.98 vs. 2.35). For light lamb production using the traditional rearing systems, slightly heavier lambs can be produced without worsening chemical composition and cooking loss and fatty acid composition of the longissimus lomborum muscle. However, lambs slaughtered at 60 days of age had lower dressing percentages and higher SFA amount of the subcutaneous fat than lambs slaughtered at 40 days. [ABSTRACT FROM AUTHOR]

The nutritional values of the field cricket (Gryllus assimilis (Fabricius, 1775)) were analysed for dry matter using infrared scales, crude protein using Kjeldahl method, fat by Soxhlet method and fatty acid composition using GC-MS. The average dry matter content of analysed insect was 22.6 %, content of crude protein was 55.6 %, fat content was 11.8 %. The analysis of the fatty acid profile shows that the most abundant fatty acids were C18:2, C16:0 and C18:1 and the atherogenic index was 0.55. Microbial analyses were also part of the research, with evaluation of the total content of bacteria (3.3.106 CFU g-1), coli form bacteria (3.5.104 CFU g-1) and lactic acid bacteria (5.8.106 CFU g-1) and of yeasts and moulds (4.4.105 CFU g-1). For the high content of lipids and proteins edible insects could be a good alternative future source of crude protein and fat. EFSA also deals with obtaining sufficient data about the nutritional value and safety of consuming edible insects. [ABSTRACT FROM AUTHOR]

Introduction: The pro-inflammatory status of cystic fibrosis (CF) patients promotes pulmonary colonization with opportunist and pathogenic bacteria, which is favored by a sticky mucus. Oral supplementation with (n-3) long chain polyunsaturated fatty acids (LC-PUFA) has shown anti-inflammatory effects. The aim of this study was to demonstrate the positive effects of a long-term diet enriched in (n-3) LC-PUFA on the lungs of Cftr F508del mice. Materials and methods: Breeding CftrΔF508del/+ mice received a control diet or a diet enriched in (n-3) LC-PUFA for 5 weeks before mating, gestation and lactation. After weaning, the offspring were given the same diet as their mother until post-natal day 60. The effects of (n-3) LC-PUFA supplementation on the lungs were evaluated in homozygous Cftr F508del mice and their wild-type littermates after acute lung inflammation induced by Pseudomonas aeruginosa lipopolysaccharide (LPS) inhalation. Results: (n-3) LC-PUFA enrichment of mothers contributes to enrichment of mammary milk and cell membrane of suckling pups. Cftr F508del mice exhibited growth retardation and lung damage with collapsed alveoli, hyperplasia of bronchial epithelial cells and inflammatory cell infiltration. The (n-3) LC-PUFA diet corrected the growth delay of Cftr F508del mice and decreased hyperplasia of bronchial epithelial cells. Besides decreasing metaplasia of Club cells after LPS inhalation, (n-3) LC-PUFA modulated lung inflammation and restricted lung damage. Conclusion: Long-term (n-3) LC-PUFA supplementation shows moderate benefits to the lungs of Cftr F508del mice. [ABSTRACT FROM AUTHOR]

Hazelnuts are a well-known source of different healthy molecules. However, only few studies have investigated deeply their amounts considering simultaneously the contribution of the cultivar, the pellicle and the effect of roasting. For such purpose, peeled/unpeeled and raw/toasted samples of “Nocchione”, “Tonda di Giffoni”, “Tonda Gentile delle Langhe” and “Tonda Gentile Romana” hazelnuts were investigated as regards to their fatty acid composition, tocopherols and total phenolic compounds. Our results indicate that all four cultivars contain a high fraction of mono- and poly-unsaturated fatty acids, about 110-210 mg/kg of tocopherols and, when unpeeled, 1250-2100 mg/kg of phenolic compounds. In particular, unpeeled and toasted “Tonda Gentile delle Langhe” hazelnuts contain more than 2 g/kg dry weight of hydrophilic phenolics and more than 200 mg/kg dry weight of tocopherols. The study confirms that the highest concentration of bioactive compounds is contained in hazelnut’s pellicle. Accordingly, a principal component analysis (PCA) demonstrates that removal of the pellicle is associated with reduced amounts of phenolic compounds and α- and γ-tocopherols. The PCA also indicates that β-tocopherol, together with total fat, are the variables that most characterize the cultivar. Toasting, on the other hand, induces the oxidation of monounsaturated fatty acids, but does not influence the presence of tocopherols and has a positive impact on the presence of phenolic compounds whose concentration significantly increased regardless of kernel’s pellicle. [ABSTRACT FROM AUTHOR]

Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrão, Prato and Coalho, n  = 200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (>15% RDI/30 g), with low atherogenic and thrombogenic indices, with ethanol as the main alcohol and butanoic acid as the main acid, and moderate to high sodium content. Minas Frescal cheese presented lower nutritional value (proteins, lipids, and minerals), while Prato cheese had a higher fatty acids concentration, including conjugated linoleic acid (0.013 g 100 g −1 ). Coalho cheese had a higher acetic acid level, while citric acid and lactic acid predominated in Minas Padrão cheese. The results provide essential information for Brazilian consumers, demonstrated that the manufacturing conditions are heterogeneous and suggested that a standardized manufacturing protocol for dairy processors is needed. [ABSTRACT FROM AUTHOR]

Summary: Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass – Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27–23.64%). Peroxide (PV) (2.12 meq active O2/per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g−1 oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14–1.91 meq active O2 kg−1, 0.67–0.81 mgMA g−1 oil, respectively). Anisidine values (AV) were determined in range of 8.04–11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40–13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets. [ABSTRACT FROM AUTHOR]

Muscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. discoloration, off-flavor, drip losses, loss of essential fatty acids and vitamins, and generation of toxic products. These problems can be minimized with the help of various agents and or techniques such as use of natural/synthetic antioxidants, metal chelating agents, physical conditions, vacuum packaging, and encapsulation techniques. Among these, the role of synthetic antioxidants is quite debatable due to certain health risks to humans. Among the natural molecules, milk proteins and their bioactive peptides offer a promising potential for the meat industry. Various forms of milk proteins and peptides including caseinates, whey proteins, skim milk, and milk co-precipitates can be used to prevent lipid oxidation in meat products either in the form of added ingredients or as edible coatings. However, in addition to prevention of lipid oxidation, they also provide nutritional benefits and improve the technological processing and shelflife of meat and meat products. This review focuses on the utilization, mechanism of action, and efficacy of milk proteins and peptides to inhibit lipid oxidation in muscle food products. [ABSTRACT FROM PUBLISHER]

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