Academic literature on the topic 'Perceptual qualities of fatty acids'

Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.

This study was carried out to find material basis of which effect germination rate ofSalvia miltiorrhizaBge seeds in different years and in different areas. The results can be used in quality identification and advising storage conditions. Routine method were used to study the basic qualities, such as physical purity, weight of 100 seeds, seed moisture and germination. GC-MS were used to detect fatty acids and UV spectrophotometer was used to detect reducing sugar. The germination and viability of new seeds were much higher than that of aged. Weight of 100 seeds, seed moisture, fatty acids of same origin new seeds were higher than that of aged. However there was no correlation between different areas. Content of reducing sugar of same origin new seeds were higher than that of aged, also there were no correlation between different areas. Unsaturated fatty acids content of the new seeds was 80.90% which was much higher than that of aged. Linoleic acid was the main Unsaturated fatty acids. Saturated fatty acid content was 19.10% which was much lower than that of aged. Palmitic acid was the main saturated fatty acids. Data showed that unsaturated acids were auto oxidized to saturated acids in the process of storage. Germination rate was decreased as storage time prolonged.

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

Background: The assessment of underexploited leaves has become crucial to supplement the rapidly depleting sources of bioactive components as well as provide available nutrient sources for local inhabitants. Methods: This study thus investigated the bioactive components of the oil, and fatty acid composition, free radical scavenging potentials, and protein qualities of leaves of Z. mays and G. celosioides using standard methods. The bioactive components of the oils and fatty acids were determined by Gas Chromatograpy, while the amino acid and in-vitro antioxidant potentials were determined using a Technicon Sequential Multi-Sample (TSM) Amino Acid Analyzer, and spectrophotometer, respectively. Results: The Z. Mays leaves showed the abundance of farnesene, hexadecanoic acids, and caryophellene while G. celosioides produced high level of octadecadienoic acid, hexadecanoic acid, and phytol. Z. mays and G. celosioides contained 72.48% and 60.55% unsaturated fatty acids respectively, with the abundance of linolenic acid for Z. mays and oleic acid for G. celosioides. The result for the in vitro antioxidant % inhibition showed a concentration dependent free radical scavenging potentials of the leaves. Both G. celosioides and Z. mays produced greater 1,1-diphenyl-2- picrylhydrazyl (DPPH), and hydrogen peroxide radical scavenging potentials than ascorbic acid, while at 40ppm the nitric oxide and 2,2- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical % inhibition of Z. mays leaves were lower than those for ascorbic acid. Discussion: The number of essential amino acids in both plants were 48.20 and 39.25 g/100g, total branched chain amino acids (TBCAA) were 21.15 and 16.92 g/100g, predicted protein efficiency ratios (P-PERs) were in the range of 3.02-3.23 and 2.68-2.77, and the essential amino acid index (EAAI) were 1.52 and 1.48, for Z. mays and G. celosioides leaves respectively. Conclusion: From these results, the utilization of Z. mays and G. celosioides for high quality protein, unsaturated fatty acids and potent antioxidant sources, should be massively encouraged.

Diatoms are microscopic biorefineries producing value-added molecules, including unique pigments, triglycerides (TAGs) and long-chain polyunsaturated fatty acids (LC-PUFAs), with potential implications in aquaculture feeding and the food or biofuel industries. These molecules are utilized in vivo for energy harvesting from sunlight to drive photosynthesis and as photosynthetic storage products, respectively. In the present paper, we evaluate the effect of narrow-band spectral illumination on carotenoid, LC-PUFAs and TAG contents in the model diatom Phaeodactylum tricornutum. Shorter wavelengths in the blue spectral range resulted in higher production of total fatty acids, namely saturated TAGs. Longer wavelengths in the red spectral range increased the cell’s content in Hexadecatrienoic acid (HTA) and Eicosapentaenoic acid (EPA). Red wavelengths induced higher production of photoprotective carotenoids, namely fucoxanthin. In combination, the results demonstrate how diatom value-added molecule production can be modulated by spectral light control during the growth. How diatoms could use such mechanisms to regulate efficient light absorption and cell buoyancy in the open ocean is discussed.

Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectively. It was rich in lysine (11.8±1.9 g 100g-1 ) among essential amino acids, whereas glutamic acid was the highest (21.4±3.6 g 100g-1 ) in non-essential amino acids group. The major saturated fatty acids were palmitic acid (14.0±1.5 mole %) and stearic acid (17.0±2.3 mole %). The oleic acid (19.1±1.5 mole%) was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids were of the n-6 series. The major polyunsaturated fatty acids (PUFA) found chiefly in linoleic acid (11.0±1.4 mole %) in the sample. The microbial load (log cfu/g) of Puthi Shidal comprised of total plate count (5.4±0.35), Staphylococcus aureus (2.4±0.30) and Streptococcus spp. (1.1±0.1), indicating unhygienic handling practices during preparation and storage. The physicochemical analysis i.e. total volatile base nitrogen (TVB-N) (116.20 mg%), non protein nitrogen (NPN) (2.50%), peroxide value (PV) (39.12 milliequivalent O2/g of fat), free fatty acids (FFA) (64.50% as oleic acid) and overall acceptability (6.9±0.59) revealed that the product was of acceptable quality. Though the product was found to have high nutritional value, strict hygienic measures should be adopted right from the preparation of raw materials, processing methods and during storage, in order to safeguard the health of the consumers.

Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), changes in protein content and free fatty acids of the beans were studied using standard analytical methods. Increasing pod storage consistently increased pH of the fermented nibs at the end of drying with consequential decrease in titratable acidity. The pH increased from 4.92 for the freshly harvested pods to 6.00 for pods stored for 10 days at the end of the drying process. Similarly, pH of the fermented beans increased with increasing drying time for all pod storage treatment except for pods stored for 10 days. The pH of fermented beans whose pods were stored for 3 and 7 days were 5.26 and 5.56 respectively after drying for 7 days. Protein, reducing sugars, non-reducing sugars and total sugars decreased significantly (p<0.05) with increasing duration of drying at all pod storage periods. Pod storage and drying significantly (p<0.05) increased the free fatty acids content of the fermented nibs. The FFAs of the dried beans increased from 0.47% for the unstored (freshly harvested) pods to 0.55% for pods stored for 3 and 7 days and 0.58% for pods stored for 10 days. However, FFAs content of all the dried fermented beans were below the acceptable limits of 1.75% oleic acid equivalent in cocoa butter at all pod storage periods. Storage of cocoa pod between 3–7 days with 7 days of drying (after 6 days fermentation) led to considerable reductions in nib acidity, reducing sugars, nonreducing, total sugars and proteins and acceptable FFA levels.

Fermented Setipinnaphasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinnaphasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composi-tion was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

The essential nutrients of 23 wild hazelnuts (Corylus heterophylla) grown in northeast China were analyzed in order to sieve good species and study the factors effected on nut quality. Hazelnut kernels contained 45.76–62.78% fat similar to Corylus avellana and main fatty acids were oleic acid (79.75%), linoleic acid (15.42%), palmitic acid (3.29%), and polyunsaturated fatty acids ranged between 10.37% and 25.88%. Average protein, soluble sugar, starch, and ash contents of hazelnut kernels were 25.12%, 4.98%, 2.03%, and 3.04%, respectively. The amount of amino acids, mostly as glutamic acid, arginine, and aspartic acid, was also determined by the hazelnut varieties. The abovementioned variation was explained by growing environmental differences. Among them, the 11th sample was highest in protein content (30.21%) and 18th sample highest in fat content, while the 5th and 14th samples had relatively balanced nutrients. So, when planning to select new cultivars, we primarily considered different hazelnut qualities.

Grey Ukrainian cattle breed inseparably linked to the history of Ukraine and has great cultural value. This breed is one of ancient, which traces several millennia BC and the most unique cattle breed of Ukraine. Grey Ukrainian bulls are linked with ancient Ukrainian industrial international dealing – salt selling, which is witnessed to exist since 11 century. Cattle of this breed were highly welcomed at markets of Russian empire because of strong and elastic skins (7% of live weight). And their live weight constituted up to 1300 kg. Cows of the breed were characterized with good maternal qualities and fat milk (up to 9%). But meat qualities of the breed significantly yield to meat qualities of the best international and national beef breeds of Ukraine. It caused the situation when Grey Ukrainian is going to be extinct as the main power of breed survival and prospering in market conditions is profit. Now this breed is available in two herds of Ukraine, counting about 1000 heads. One of the possible ways of its conservation is commercialization of useful traits, which are superior to such traits of other breeds of Ukraine and the world. It is firstly qualitative traits of the breed, including content of milk. One of the important constituents of taste and quality of milk is fat, which depends greatly on qualitative and quantitative fatty acid content. So, the purpose of the article was to investigate fatty acid content of Grey Ukrainian cattle and to compare it to such of other breeds. Milk for investigation was taken from the cows of Grey Ukrainian breed (n = 5) of state enterprize (research farm of the Institute of Grain of National Academy of Agrarian Sciences) and private farm of Kiev region, Bila Tserkva district (“MotherFarm”), where only one cow of the breed was milked. Cows were taken randomly, kept in one shed (in the frame of one farm) and fed the same ratio. The detection of milk fatty acid content was carried out according to the state standard ISO 5508–2001 “Animal and Vegetable Fats and Oils. Analyzing of fatty acid methyl ethers by gas chromatography method”. Preparation of samples was done in obedience to state standard ISO 5509–2002 “Animal and Vegetable Fats and Oils. Preparation of methyl ethers of fatty acids.” Chromatographic analysis of fatty acids was carried out in the Ukrainian Laboratory of Quality and Food Safety in Agrarian Industry of the National University of Biological Resources and Nature of Ukraine, Kyjiv, at gas chromatograph Trace Ultra with FID detector and capillary column SP-2560 (Supelco). The content of individual fatty acid was determined as a percentage of it to the total content of this class of organic compounds in the test sample. The error of the sample was calculated between two testing of the same sample. Mathematical processing of the data was done at the Excel software package. Statistical processing of results showed dominance of individual peculiarities of fatty acids content rather, than farm ones. So, cows of state breeding farm “Polyvanivka”, which is situated in the southern east of Ukraine (Dnipropetrovska oblast) have similar content of fatty acids, as the cows of the same breed of private farm “MotherFarm”, which is situated in the north of Ukraine (Kyjiv oblast) and cows of one farm have significant fluctuations inside the sample on the content of fatty acids. Milk of the investigated cows of Grey Ukrainian cattle was characterized with 66.61% saturated and consequently, 33.44% unsaturated fatty acids. Milk of the cattle constitute 30.14% of monousaturated fatty acids. Quantity of essential linoleic and α-linoleic fatty acids in the milk of Grey Ukrainian cattle constitutes 3.30%. Interelation of ώ-3 to ω-6 acid in the milk of Grey Ukrainian cattle was 1:3.65. Comparison of fatty acid content of Grey Ukrainian cattle and other local indigenous cattle of Ukraine – Whiteheaded Ukrainian, showed, that milk of Grey Ukrainian contained less saturated acids, than milk of Whiteheaded Ukrainian (68.37%) and, consequently, more unsaturated. But the quantity of the most required in human organism essential acids (linoleic and α-linoleic), which are not synthesized in organism, in the milk of Whiteheaded Ukrainian constitute 3.57%, which was a bit higher, than in the milk of Grey Ukrainian. But content of monounsaturated myristoliec acid is almost 5 times higher in the milk of Grey Ukrainian, than in the milk of Whiteheaded Ukrainian cattle (p ˂ 0,001). Palmitoleic acid content in the milk of Grey Ukrainian breed exceeds content of the acid in the milk of Whiteheaded more, than 7.5 times. The difference is highly significant (td = 10.96, p ˂ 0.001). Oleic (ω-9) acid is higher in the milk of Whiteheaded Ukrainian, but slightly. Comparison of fatty acid content in the milk of Grey Ukrainian and Whiteheaded Ukrainian breeds, which both are local authohtonous, and commercial ones (holstenized Ukrainian Black-and-White breed and Holstein) showed similar content of saturated acids with certain fluctuations, but the quantity of essential α-linoleic acid was 10 times lower in the milk of commercial breeds, than in the milk of both above-mentioned local breeds.

My thesis "The Analysis of the Genetic Source of the Prestice Black-Pie Pig" deals with the evaluation of the population of the Prestice Black-Pie pigs from the point of view of their numbers, the structure of their population and their reproductive qualities, using the data of the Association of Pig Breeders in Bohemia and Moravia. First the carcass value and meat quality of this original Czech meat bacon breed were evaluated and then a slaughter dissection and laboratory analyses of the meat from the analyzed group of pigs were done. The numbers of PBP pigs have increased significantly especially since 2012 and so has the number of the farms; however in many of them there are fewer than 10 PBP pigs. This is why the PBP pig breeding is rather fragmented and it is difficult to sustain sufficient genetic diversity of the closed population. This is also connected with unequal numbers of the 10 genealogical lines. The Akoga and Amperor lines were the most numerous. Since 2015 the numbers of pigs from different lines have been more balanced. In 2016 two sows from the renewed Apolon line, which had been born from a cryopreserved seed, were put in the farms. The influence of the line was evidential in the statistics: in reproduction as well in productive qualities. Therefore, to sustain sufficient genetic diversity in a small population we need to keep in the stock the maximum number of equally represented genealogical lines. A detailed analysis of reproductive indicators of the years 2013 - 2016 found 9.4 piglets born alive and 8.7 weaned piglets, the farrowing interval of 181 days, the average values of relevant indicators did not meet the requirements of the breeding objective; only one farm met them. Statistically speaking, there were significant differences between the individual farms. In bigger farms there were higher reproductive qualities. Between 1998 and 2016 the average daily gain in weight was 530 g for gilts, 578 g for boars, the muscle fibre ratio for gilts was 58.5 % and for boars 59.3 %, the back fat thickness was the same for both, 1.1 cm. The requirements of the breeding objective were met, except for the lower weight gain for gilts. The average daily weight gain between the years 2009 and 2013 for 577 gilts was 524 g, the average muscle fibre ratio was 59.1 % and the average back fat thickness was 1.03 cm; in all indicators there were statistically evidential differences between individual farms. In bigger farms the muscle fibre share was higher by 0.9 %. In a group of PBP pigs I studied the influence of slaughter weight and gender on carcass value. The statistics clearly showed that the bigger the slaughter weight was, the higher the back fat thickness was, and also the higher the weight of meat parts was, but the share of meat parts was reduced, and the area of MLLT increased, too. The slaughter weight had no influence on the muscle fibre share. The statistics also showed that with the increase in slaughter weight there was an increase in drip loss and the meat was tenderer. There was also a statistically inconclusive increase in intramuscular fat. The statistics also showed that the barrows in the analyzed group had a lot higher average daily gain, a statistically inconclusive higher back fat thickness, lower share of muscle fibre and a statistically conclusive lower share of ham and higher share of intramuscular fat. In the meat of the analyzed group of pigs I studied the content of fatty acids. There was a higher share of undersaturated fatty acids and a high share of n-6 PUFA:n-3 PUFA, which is not considered satisfactory from the nutritional viewpoint.

This chapter reviews effects of supplemental full- or de-fatted microalgal biomass in diets for broiler chickens, laying hens, and other types of poultry on their production performance, meat and egg qualities, nutrient metabolism, and molecular responses. Different sources of microalgal biomass have shown excellent potential to replace a good amount of SBM and(or) corn without adverse effects. Meanwhile, microalgae are used to enrich chicken meat and eggs with n3-polyunsaturated fatty acids and bioactive phytochemicals for adding human health-promoting values to these animal products. The dual application of microalgae for producing biofuels and replacing conventional feed protein stands as propitious mediator to reshape the junction between intensifying animal agriculture and meeting the global needs for energy, food, and environmental sustainability.

Biodiesel production using enzymatic catalyzed transesterification is well established in industrial operation many places around the world. The enzymatic process was launched for processing of waste oils in 2014 as the enzyme catalyst was well suited to handle the variability in oil quality and content of free fatty acids. The process is still being improved to reduce processing costs and can now be considered cost efficient to use also for more expensive oil qualities. In this presentation we will discuss the latest developments to provide new lipases as well as process technology to improve the processing cost. We will present data showing results with improved lipase and how this will impact the process efficiency by faster reaction rates and more complete transesterification of glycerides.

The purpose of this research was to develop gels using algal oil from Schizochytrium spp. rich in ω-3 fatty acids (FAs) to overcome physical limitations for the use of the highly unsaturated lipid source in food applications. Oleogels and emulgels were developed using winterized algal oil and monolaurin and a combination of MAG/DAG as gelators at concentrations of 8,10, and 12%, (w/w) in oil or emulsion. The physiochemical properties of emulgels and oleogels were characterized. An accelerated oxidation test was conducted by measuring peroxide value, p-Anisidine value, and the change in FA content. Oleogel and emulgel samples exhibited higher oxidative stability than bulk algal oil and oil-in-water emulsion as control groups, respectively. Oxidative stability was also improved at higher gelator concentrations regardless of the gelator. For both gels, monolaurin provided a better protective effect with a TOTOX value of 202.07 (oleogel) and 251.53 (emulgel) at 12% concentration compared to samples made with 12% MAG/DAG (225.10 and 283.68 for oleogel and emulgel, respectively). 12% monolaurin oleogel outperformed every other sample in oxidative stability, as it prevented oxidation of approximately 17.96% and 20.43% of EPA and DHA, respectively, compared to bulk algal oil. Physical characteristics of gels were analyzed for thermal behavior, solid fat content (SFC), rheology, morphology, and polymorphism. MAG/DAG gels exhibited more improved physical characteristics than monolaurin gels. MAG/DAG gels at 12% concentration had higher final melting completion temperatures at 62.89 and 68.22 °C (oleogel and emulgel, respectively), compared to samples of 12% monolaurin with final melting temperatures of 59.28 and 59.48 °C. 12% MAG/DAG oleogel had the highest SFC at 30 °C (10.27%) compared to 12% monolaurin (4.51%), which were both higher than bulk algal oil (0.30%). Both gel types developed herein could be used for different applications with desirable qualities such as oxidative stability and improved physical characteristics.