Journal articles on the topic 'Perceptual qualities of fatty acids'
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Vasilica, Beldean (Tătar) Bianca, Maria Simona Chiș, Ersilia Alexa, Carmen Pop, Adriana Păucean, Simona Man, Marta Igual, et al. "The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile." Insects 13, no. 7 (June 24, 2022): 576. http://dx.doi.org/10.3390/insects13070576.
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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.
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Zhang, Yan Ping, Hui Yun Zhou, Ling Juan Jiang, and Zhong Dong Wang. "Material Basis of Germination of Salvia miltiorrhiza Bge Seeds." Advanced Materials Research 236-238 (May 2011): 2705–8. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2705.
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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.
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Mollica, Maria P., Giovanna Trinchese, Fabiano Cimmino, Eduardo Penna, Gina Cavaliere, Raffaella Tudisco, Nadia Musco, et al. "Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions." Nutrients 13, no. 4 (March 28, 2021): 1111. http://dx.doi.org/10.3390/nu13041111.
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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.
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Adaeze, Bob-Chile A., and Peter U. Amadi. "Evaluation of Bioactive Component, Free Radical Scavenging Potentials and Protein Qualities of Gomphrena celosoides and Zea mays Leaves." Current Bioactive Compounds 16, no. 7 (October 28, 2020): 1108–15. http://dx.doi.org/10.2174/1573407215666191125105900.
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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.
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Duarte, Bernardo, Eduardo Feijão, Johannes W. Goessling, Isabel Caçador, and Ana Rita Matos. "Pigment and Fatty Acid Production under Different Light Qualities in the Diatom Phaeodactylum tricornutum." Applied Sciences 11, no. 6 (March 12, 2021): 2550. http://dx.doi.org/10.3390/app11062550.
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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.
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Kakati, Bipul Kumar, Pranjyoti Sarma, Sarifuddin Ahmed, and Umesh Ch Goswami. "Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India." Journal of Applied and Natural Science 10, no. 1 (March 1, 2018): 316–22. http://dx.doi.org/10.31018/jans.v10i1.1624.
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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.
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Afoakwa, EO, E. Ofosu-Ansah, AS Budu, H. Mensah-Brown, and JF Takrama. "Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans." African Journal of Food, Agriculture, Nutrition and Development 15, no. 68 (February 23, 2015): 9651–70. http://dx.doi.org/10.18697/ajfand.68.13695.
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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.
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Kakati, Bipul Kumar, and Umesh Ch Goswami. "Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India." Journal of Applied and Natural Science 9, no. 1 (March 1, 2017): 237–44. http://dx.doi.org/10.31018/jans.v9i1.1179.
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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.
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Fan, Liying, Jun Ren, Yuting Yang, and Limin Zhang. "Comparative Analysis on Essential Nutrient Compositions of 23 Wild Hazelnuts (Corylus heterophylla) Grown in Northeast China." Journal of Food Quality 2020 (March 31, 2020): 1–9. http://dx.doi.org/10.1155/2020/9475961.
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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.
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Rieznykova, N. L. "CHARACTERISTICS OF MILK FAT OF GREY UKRAINIAN CATTLE BREED." Animal Breeding and Genetics 59 (May 4, 2020): 160–67. http://dx.doi.org/10.31073/abg.59.17.
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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.
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Aamir, Muhammad, and Weerachet Jittanit. "Comparison between the Nutritional Qualities of Oil Extracted from Gac Aril by Solvent Method with Ohmic Heating and Conventional Methods." Applied Engineering in Agriculture 35, no. 4 (2019): 509–20. http://dx.doi.org/10.13031/aea.13330.
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Abstract. Nutritional qualities of Gac aril oil extracted by three different methods including mechanical press and solvent extractions using ohmic and conventional heating treatments were compared. The main objective was to determine the extraction technique that provided high nutritional quality. For mechanical method, oil was extracted using a screw press whereas three extraction stages were applied for solvent methods with the ratios of Gac aril powder:hexane at 1:7, 1:6, 1:5 for 7, 6, and 5 h, respectively. It appeared that the solvent extraction with ohmic heating provided superior nutritional quality of Gac aril oil with the highest values of total antioxidant activities, total phenolic content, omega-3 and 6 fatty acids, ß-carotene and lycopene in comparison with its counterparts. The scanning electron micrographs showed that ohmic heating influenced oil quality by distraction of cell membrane structure. Key fatty acids in oil obtained from ohmic method were oleic, palmitic, stearic and linoleic acids. It also contained ß-carotene and lycopene at 58.22 and 15.68 mg/100 g, respectively. Keywords: Emerging technology, Gac aril oil, Gac fruit, Nutrition, Ohmic heating.
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Ciaccheri, Leonardo, Barbara Adinolfi, Andrea Azelio Mencaglia, and Anna Grazia Mignani. "Bluetooth-Connected Pocket Spectrometer and Chemometrics for Olive Oil Applications." Foods 11, no. 15 (July 29, 2022): 2265. http://dx.doi.org/10.3390/foods11152265.
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Unsaturated fatty acids are renowned for their beneficial effects on the cardiovascular system. The high content of unsaturated fatty acids is a benefit of vegetable fats and an important nutraceutical indicator. The ability to quickly check fat composition of an edible oil could be advantageous for both consumers and retailers. A Bluetooth-connected pocket spectrometer operating in NIR band was used for analyzing olive oils of different qualities. Reference data for fatty acid composition were obtained from a certified analytical laboratory. Chemometrics was used for processing data, and predictive models were created for determining saturated and unsaturated fatty acid content. The NIR spectrum also demonstrated good capability in classifying extra virgin and non-extra virgin olive oils. The pocket spectrometer used in this study has a relatively low cost, which makes it affordable for a wide class of users. Therefore, it may open the opportunity for quick and non-destructive testing of edible oil, which can be of interest for consumer, retailers, and for small/medium-size producers, which lack easy access to conventional analytics.
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Olagunju, Aderonke Ibidunni, and Ifeanyi Daniel Nwachukwu. "The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 37–47. http://dx.doi.org/10.17508/cjfst.2020.12.1.06.
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This study investigated the various effects of two food product processing methods (boiling and grilling) on the nutritional composition (fatty acid, amino acid profiles) of meat from cows, goats, and rabbits. Freshly slaughtered animals were cleaned and subjected to boiling and grilling. Cooking loss varied with cooking methods; grilling resulted in the highest cooking loss, especially in cow meat (52.95%). Data from the proximate composition analysis revealed that both raw and grilled meat samples of rabbit meat contained the highest amount of protein (22.93 and 22.20 %, respectively) when compared to the corresponding samples from the other two animal sources. Additionally, rabbit meat contained a low level of fat (1.85%), which was not significantly different than the boiled samples (1.75, 1.76 %). Boiling and grilling significantly increased the in vitro protein digestibility of meat. The meat showed significant sources of both essential and non-essential amino acids. Rabbit meat showed a higher proportion of essential amino acids and a higher protein efficiency ratio. Boiled goat meat had a lower proportion of saturated fatty acids (SFA), boiled meat had higher polyunsaturated fatty acids (PUFA) than its grilled counterpart. Goat meat showed a favourable fatty acid profile. Thus, goat and rabbit meat are healthier alternatives to beef, and both boiling and grilling are useful in maintaining the nutritional qualities of meat.
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Ramakrishna S, Dhanush SR, Lavanya MB, and Vindyashree L. "Formulation and Evaluation of Nutraceutical Tablet using Radish Leaves Powder." World Journal of Biology Pharmacy and Health Sciences 12, no. 3 (December 30, 2022): 107–18. http://dx.doi.org/10.30574/wjbphs.2022.12.3.0220.
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Nutraceuticals are bioactive chemicals that are found in everyday foods or botanical sources. They can be consumed as functional foods or dietary supplements and provide additional health benefits in addition to the important nutritional components. Antioxidants, phytochemicals, fatty acids, amino acids, and probiotics are just a few of the bioactive compounds gathered in dietary sources that make up nutritional supplements. Nutraceuticals are well-known for their role in illness treatment and prevention, anti-aging qualities, and cancer prevention, with either previously established effects or potential effects. Hence an attempt has been made to formulate a nutraceutical tablet using radish leaves.
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Gondret, F., J. Mourot, F. Lebas, and M. Bonneau. "Effects of dietary fatty acids on lipogenesis and lipid traits in muscle, adipose tissue and liver of growing rabbits." Animal Science 66, no. 2 (April 1998): 483–89. http://dx.doi.org/10.1017/s1357729800009656.
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AbstractThe effects of fat source on lipogenesis and lipid traits of longissimus muscle, liver and perirenal adipose tissue, were studied in 48 New Zealand White rabbits, slaughtered at 11 or 15 weeks of age. Rabbits were offered diets with 20 g added fat per kg, containing either medium-chain (COC: coconut oil), saturated and monounsaturated (PAL: palm oil) or polyunsaturated (SUN: sunflower oil) fatty acids as major components. Diets did not affect growth performance, dressing proportion and tissue weights. Intramuscular lipid content was lower for COC than for SUN and PAL (e.g. 10 v. 13 and 12 glkg, at 11 weeks, respectively, P < 0·05), whereas lipid content was unaffected by diet in liver and perirenal fat. In muscle, the fat source did not influence the activities of acetyl-CoA-carboxylase (CBX), malic enzyme (ME) and glucose-6-phosphodehydrogenase (G6PDH). In liver, activities ofGSPDH and ME were depressed from the SUN diet, as compared with the COC or PAL diets. The diet-induced variations in enzyme activities in perirenal fat were lower than in the liver and were not significant. Medium-chain fatty acids were found only in tissue lipids of animals given COC. The ratio of polyunsaturated to saturated fatty acids decreased in the order SUN > PAL > COC in muscle and perirenal fat. Thus, polyunsaturated fatty acids exert an inhibition of G6PDH and ME activities specifically in liver. Compared with COC, the addition of SUN to the basal diet increased total lipids and polyunsaturated fatty acids contents in the longissimus lumborum muscle, which might improve the organoleptic and dietetic qualities of rabbit meat.
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Pomilovskis, Ralfs, Inese Mierina, Anda Fridrihsone, and Mikelis Kirpluks. "Bio-Based Polymer Developments from Tall Oil Fatty Acids by Exploiting Michael Addition." Polymers 14, no. 19 (September 28, 2022): 4068. http://dx.doi.org/10.3390/polym14194068.
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In this study, previously developed acetoacetates of two tall-oil-based and two commercial polyols were used to obtain polymers by the Michael reaction. The development of polymer formulations with varying cross-link density was enabled by different bio-based monomers in combination with different acrylates—bisphenol A ethoxylate diacrylate, trimethylolpropane triacrylate, and pentaerythritol tetraacrylate. New polymer materials are based on the same polyols that are suitable for polyurethanes. The new polymers have qualities comparable to polyurethanes and are obtained without the drawbacks that come with polyurethane extractions, such as the use of hazardous isocyanates or reactions under harsh conditions in the case of non-isocyanate polyurethanes. Dynamic mechanical analysis, differential scanning calorimetry, thermal gravimetric analysis, and universal strength testing equipment were used to investigate the physical and thermal characteristics of the created polymers. Polymers with a wide range of thermal and mechanical properties were obtained (glass transition temperature from 21 to 63 °C; tensile modulus (Young’s) from 8 MPa to 2710 MPa and tensile strength from 4 to 52 MPa). The synthesized polymers are thermally stable up to 300 °C. The suggested method may be used to make two-component polymer foams, coatings, resins, and composite matrices.
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Uchenna, Amadi P., Ogunka-Nnoka U. Charity, and Abbey Bene. "Properties of Oils From Plantain Pseudostem Biotransformed Using Crude Local Enzyme Sources: A Comparison of Poultry Feed Oil." Recent Patents on Food, Nutrition & Agriculture 10, no. 2 (September 18, 2019): 140–51. http://dx.doi.org/10.2174/2212798410666181217141311.
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Background: Plantain Pseudostem (PPS) wastes were biotransformed by applying Simultaneous Saccharification and Fermentation (SSF) using excised snail digestive juice and yeast slurry, and their oil properties compared with oils from commercially sold poultry feeds (PF). Patents suggesting the inclusion of certain additives (US20090226558A1), spices (US5741508A), cysteamine (US4711897A), and dextrin (US6326051B1) in animal diets are regarded as expensive, thus, requiring cheaper and readily available sources of growth. Methods: The analysis of their free radical scavenging potentials was carried by spectrophotometry, while fatty acids, volatile fatty acids, essentials oils, and phytosterols were determined by chromatography. Results: After biotransformation, the melting point, specific gravity, acid, and peroxide values of the oils from SSF-PPS were significantly lower than those of PF, and showed elevations of C6:0- C18:1(trans-9) fatty acids, palmitic, stearic, γ-Linolenic, α-linolenic, behenic, and lignoceric acids. Camphene, β-phelandrene, eugenol, β-elemene, bicyclogermacrene, guaiol, tetradecanoic acid, and hexadecanoic acid levels decreased when PPS was biotransformed. Lactic (1575.75 mg/100g), acetic (1234.26 mg/100g), propionic (845.74 mg/100g), and n-butyric (68.56 mg/100g) acids were the predominant Volatile Fatty Acids (VFAs) in the SSF-PPS oils, which were higher than those found in the PF oil while PF oil contained higher campesterol, Stigmasterol, and 5-avesmasterol. The 2,2- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 1,1-diphenyl-2- picrylhydrazyl (DPPH), superoxide, and nitric oxide radical scavenging potentials of PPS oil at high concentrations after biotransformation were equivalent to the standards and the PF oil. Conclusion: his study has shown that biotransformation involving snail digestive juice and yeasts extensively improves the oil qualities of agricultural residues sufficient enough for poultry nutrition.
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Liu, Peitong, Violeta Ivanova-Petropulos, Changqing Duan, and Guoliang Yan. "Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation." Foods 10, no. 2 (January 30, 2021): 277. http://dx.doi.org/10.3390/foods10020277.
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The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and BDX were investigated in red wine fermentation, respectively. The results showed that the pre-fermentative addition of UFAs significantly modified the physiological and energetic state of cells, and affected the levels of intra-metabolites in glycolysis pathway and TCA cycle, redox balance, ATP pool, fatty acids, and amino acids metabolism, which consequently altered the chemical and volatile composition of the wines. Different with the control wine, the wines produced by UFAs addition were characterized with higher amounts of glycerol, C6-alcohols and higher alcohols, and lower levels of acetic acid, medium-chain fatty acids, and acetate esters. Interestingly, the production of ethyl esters showed opposite profiles in different strains due to the distinct expression of EEB1, indicating that the effect of UFAs on ethyl esters syntheses is strain-specificity. Our results highlighted the effectiveness of modulating UFAs content in shaping aroma characteristics, and verified that fine adjusting the content of UFAs combined with inoculating proper yeast is a promising strategy to modulate the aromatic quality of wine, which probably provides an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.
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Kantono, Kevin, Nazimah Hamid, Indrawati Oey, Yan Chao Wu, Qianli Ma, Mustafa Farouk, and Diksha Chadha. "Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts." Foods 9, no. 10 (October 12, 2020): 1444. http://dx.doi.org/10.3390/foods9101444.
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The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.
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Nidhal, Hemas Azizila, Herly Evanuarini, and Imam Thohari. "Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise." Jurnal Ilmu dan Teknologi Hasil Ternak 17, no. 1 (March 1, 2022): 19–26. http://dx.doi.org/10.21776/ub.jitek.2022.017.01.3.
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Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while reduced-fat mayonnaise has a fat content of 50-60%. Pumpkin flour can be applied to reduced-fat mayonnaise in terms of physicochemical quality. This research was conducted using a laboratory experimental method and a completely randomized design. The physicochemical qualities of reduced-fat mayonnaise include fiber content, fat content, viscosity, and antioxidant activity. The results of added pumpkin flour have a highly significant effect (P<0.01) on fiber content, fat content, viscosity, and antioxidant activity. The physicochemical qualities of reduced-fat mayonnaise with pumpkin flour are as follows 0.90% fiber content, 50.57% fat content, 4443 cP viscosity, and 21.03% antioxidant activity, respectively. It can be conclude that the use of 6% yellow pumpkin flour was the best treatment for reduced-fat mayonnaise. The most types of fatty acids in the best treatment were palmitic, oleic, and linoleic acids.
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Knapik, Jan, Katarzyna Ropka-Molik, and Marek Pieszka. "Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review." Annals of Animal Science 17, no. 1 (January 1, 2017): 23–40. http://dx.doi.org/10.1515/aoas-2016-0036.
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Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.
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Cuvelier, C., J. F. Cabaraux, I. Dufrasne, L. Istasse, and J. L. Hornick. "Comparison of a pulp-based diet and a cereal-based diet in the fattening of young bulls from Belgian Blue, Limousin and Aberdeen Angus breeds." Proceedings of the British Society of Animal Science 2005 (2005): 4. http://dx.doi.org/10.1017/s1752756200009157.
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Performances traits like live weight gain, feed conversion ratio or carcass quality were in the past the main objectives in beef meat production. Nowadays consumers attach an increasingly large importance to technological and nutritional qualities. In terms of dietetic, a low fat content associated with a high polyunsaturated fatty acids content and a low n-6/n-3 ratio is required. In this context, the present work was undertaken to compare performances and meat characteristics in young fattening bulls of 3 beef breeds offered 2 different diets.
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Vişan, Vasile-Gheorghe, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, et al. "Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat." Foods 10, no. 9 (August 27, 2021): 2012. http://dx.doi.org/10.3390/foods10092012.
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Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
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Isidorow, Walerij, Stanisław Witkowski, Piotr Iwaniuk, Monika Zambrzycka, and Izabela Swiecicka. "Royal Jelly Aliphatic Acids Contribute to Antimicrobial Activity of Honey." Journal of Apicultural Science 62, no. 1 (June 1, 2018): 111–23. http://dx.doi.org/10.2478/jas-2018-0012.
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Abstract Honey is valued for its therapeutic qualities which are attributed among others to its antibacterial multifactorial properties. However, all the factors that influence these properties have not been identified. The present study is focused on the antibacterial action of fatty acids originating from royal jelly, the larval food of honeybees. Aliphatic C8-C12 acids characteristic of this bee product had previously been identified in more than fifty different samples of honey originating from seven countries and in eleven samples of Polish herbhoney. Experiments were performed to ascertain the influence of acidity on the antimicrobial activity of the acids. In acidic nutrient media all tested aliphatic hydroxyacids and unsaturated dicarboxylic acids demonstrated antibacterial action against different microbes with minimal inhibitory concentrations between 0.048 and 3.125 mM. Our results confirm that part of the antibacterial activity of honey contributes to these compounds of bee origin.
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Boukouada, Mustapha, Zineb Ghiaba, Nadhir Gourine, Isabelle Bombarda, Mokhtar Saidi, and Mohamed Yousfi. "Chemical Composition and Antioxidant Activity of Seed oil of Two Algerian Date Palm Cultivars (Phoenix dactylifera)." Natural Product Communications 9, no. 12 (December 2014): 1934578X1400901. http://dx.doi.org/10.1177/1934578x1400901230.
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The fatty acid composition of date seed oil from two different date palm ( Phoenix dactylifera L.) cultivars, locally known as Degla-Baïdha and Tafezouine, were investigated. GC analysis revealed the presence of five dominant fatty acids: oleic C18:1 (46.51; 39.15%), lauric C12:0 (22.1; 28.5%), myristic C14:0 (10.7; 11.4%), palmitic C16:0 (9.6; 8.7%) and linoleic C18:2 (6.9; 6.1%). The oils was characterised by a low content of tocopherols (0.53; 1.41 μg/g). The antioxidant activity of the oils was investigated using the DPPH•(1,1-di-phenyl-2-picryl-hydrazyl) scavenging assay. The oils had a weak bleaching effect on DPPH• free radicals. This study showed that the qualities of the tested oils are highly comparable with those of some commercial seed oils of other plants. Furthermore, a statistical analysis using the hierarchy ascendant classification method was conducted in order to highlight the similarities and/or the differences regarding the contents of the main fatty acids found in some common plants and in the five most famous cultivars of Phoenix dactylifera of south eastern Algeria (Tafezouine, Degla-Baïdha, Deglet-Nour, Ghars, Tamdjouhert).
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Sun, Litao, Kai Fan, Linlin Wang, Dexin Ma, Yu Wang, Xiaojun Kong, Hongyan Li, Yonglin Ren, and Zhaotang Ding. "Correlation among Metabolic Changes in Tea Plant Camellia sinensis (L.) Shoots, Green Tea Quality and the Application of Cow Manure to Tea Plantation Soils." Molecules 26, no. 20 (October 13, 2021): 6180. http://dx.doi.org/10.3390/molecules26206180.
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Traditionally, the supplement of organic manure in tea plantations has been a common approach to improving soil fertility and promoting terroir compounds, as manifested by the coordinated increase in yield and quality for the resulting teas. However, information regarding the effect of organic manure in the metabolome of tea plants is still inadequate. The metabolite profiles of tea shoots applied with cow manure, urea or no fertilizer were studied using gas chromatography–mass spectrometry (GC–MS). In total, 73 metabolites were detected, and the modulated metabolites included mainly amino acids, organic acids and fatty acids. In particular, glutamine, quinic acid and proline accumulated more in tea shoots in soils treated with cow manure, but octadecanoic acid, hexadecanoic acid and eicosanoic acid were drastically reduced. Pearson correlation analysis indicated that organic acids and amino acids in tea shoots were the two major metabolite groups among the three treatments. The analysis of metabolic pathways demonstrated that the cow manure treatment significantly changed the enrichment of pathways related to amino acids, sugars and fatty acids. Sensory evaluation showed that the quality of green teas was higher when the plants used to make the tea were grown in soil treated with cow manure rather than urea during spring and late summer. The results indicated that the application of cow manure in soils changed the metabolic characteristics of tea shoots and improved the qualities of the resulting teas.
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Sun, Litao, Kai Fan, Linlin Wang, Dexin Ma, Yu Wang, Xiaojun Kong, Hongyan Li, Yonglin Ren, and Zhaotang Ding. "Correlation among Metabolic Changes in Tea Plant Camellia sinensis (L.) Shoots, Green Tea Quality and the Application of Cow Manure to Tea Plantation Soils." Molecules 26, no. 20 (October 13, 2021): 6180. http://dx.doi.org/10.3390/molecules26206180.
Full textAbstract:
Traditionally, the supplement of organic manure in tea plantations has been a common approach to improving soil fertility and promoting terroir compounds, as manifested by the coordinated increase in yield and quality for the resulting teas. However, information regarding the effect of organic manure in the metabolome of tea plants is still inadequate. The metabolite profiles of tea shoots applied with cow manure, urea or no fertilizer were studied using gas chromatography–mass spectrometry (GC–MS). In total, 73 metabolites were detected, and the modulated metabolites included mainly amino acids, organic acids and fatty acids. In particular, glutamine, quinic acid and proline accumulated more in tea shoots in soils treated with cow manure, but octadecanoic acid, hexadecanoic acid and eicosanoic acid were drastically reduced. Pearson correlation analysis indicated that organic acids and amino acids in tea shoots were the two major metabolite groups among the three treatments. The analysis of metabolic pathways demonstrated that the cow manure treatment significantly changed the enrichment of pathways related to amino acids, sugars and fatty acids. Sensory evaluation showed that the quality of green teas was higher when the plants used to make the tea were grown in soil treated with cow manure rather than urea during spring and late summer. The results indicated that the application of cow manure in soils changed the metabolic characteristics of tea shoots and improved the qualities of the resulting teas.
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Cho, Woo-Hee, Jung-Min Park, Eun-Ji Kim, Md Mohibbullah, and Jae-Suk Choi. "Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee (Apis mellifera L.) Drone Pupae Powder." Foods 11, no. 11 (May 28, 2022): 1599. http://dx.doi.org/10.3390/foods11111599.
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Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee (Apis mellifera L.) drone pupae has gained prominence as a nutritional material. In this study, bee drone pupae were processed under different heating and drying conditions and incorporated into a puffed-rice snack with honey. The sensory, physicochemical, nutritional and microbial qualities of drone pupae powders were tested. The deep-fried and hot-air dried powder was selected; the values of 5.54% (powder) and 2.13% (honey) were obtained on optimization with honey by response surface methodology. Subsequently, the puffed-rice snack product enriched with drone pupae powder was stored at different temperatures for 180 days. The prepared product showed a higher content of proteins, fats, amino acids, and fatty acids compared to the control. The high content of a few minerals were maintained in the processed powder and the product, whereas heavy metals were not detected. The storage test indicated acceptable sensory qualities and safety results, considering important quality parameters. Thus, drone pupae powder and the developed product can be consumed as nutritional food materials; the quality characteristics can be improved through optimal processing.
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Bob-Chile, Agada Adaeze, and Peter Uchenna Amadi. "Nutritional, phytoconstituents, and free radical scavenging potentials of Cola lepidota K. Schum. and Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. leaves." Brazilian Journal of Biological Sciences 7, no. 15 (2020): 43–57. http://dx.doi.org/10.21472/bjbs(2020)071505.
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This study was carried out to determine the essential oil components, protein qualities, fatty acid composition, and free radical scavenging potentials of leaves of Cola lepidota K. Schum. (Malvaceae) and Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. (Irvingiaceae) using chromatographic and spectrophotometric methods. Thirty five bioactive components were isolated from C. lepidota leaves with myrcene, phytol, ephedrine, hexadecanoic acid, and 1,14-tetradecanediol as the main compounds while phytol, 2-furancarboxaldehyde, 5-(hydroxymethyl)-, 1-hexadecyne, carotene, and humulene were the predominant components of the I. gabonensis leaves. Leucine and arginine were the predominant essential amino acids, whereas glutamic acid and serine were the main non-essential amino acids in both leaves. The total amino acid (TAA) (70.92 g/100g), total non-essential amino acid (TNEAA) (45.87 g/100 g), and total acidic amino acid (TAAA) (23.01 g/100 g) of C. lepidota were high whereas I. gabonensis recorded higher Total essential amino acid (TEAA) (28.98 g/100 g), total aromatic amino acid (TArAA) (7.21 g/100 g), total branched chain amino acid (TBCAA) (14.28 g/100g), predicted protein efficiency ratios (P-PERs), and essential amino acid index (EAAI). C. lepidota contained 55.72% of unsaturated fatty acids, with predominance of linolenic and linoleic acids, while I. gabonensis produced 74.46% of saturated fatty acids, having myristic, lauric, and palmitic acid as the main compounds. All the radical scavenging potentials of both leaves were concentration dependent and produced higher DPPH, hydrogen peroxide, and ABTS radical scavenging potentials than the standards. This study has thus provided the scientific backing for the inclusion of both leaves for dietary and therapeutic purposes.
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RAHMAN, M. ABDUR, A. K. SINGH, R. N. SHUKLA, and K. S. GADHE. "STUDIES ON PHYSICO-CHEMICAL AND NUTRACEUTICAL CHARACTERISTICS OF CHIA (SALVIA HISPANICA L.) SEED AND OIL." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 24, no. 04 (2022): 757–61. http://dx.doi.org/10.53550/ajmbes.2022.v24i04.023.
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Chia (Salvia hispanica L.) belongs to the mint family is excellent nutritional source essential components. Omega-3 fatty acids are abundant in chia seed oil which is necessary in nature to prevent the body from synthesizing and is a crucial part of the brain’s cells, heart muscle cells and retina. Study was undertaken to evaluate the physico-chemical and nutritional qualities of chia seeds and oil. Bulk densities of Chia seeds was observed low (0.714 g/ml) and cent porosity was moderate (31.08 per cent). The per cent moisture and ash content was observed 6.76 and 4.38. phosphorus, magnesium and potassium in Chia seeds are 832, 994, 428 and 795 (mg/100g) respectively. Higher content of phosphorus, magnesium and potassium was observed in chia seeds. Specific gravity and refractive index of chia oil were 0.937g/cm3 and 1.467. Free fatty acid content of Chia oil was observed to be 0.663 per cent while the acid value was 0.36 mg KOH/g. -linolenic acid was major fatty acid component accounts for about 60% of the total amount of fatty acids in chia oil. Further, the total tocopherol content of Chia oil was 338.68 mg/kg whereas b-carotenoid was observed to be 89.78 mg/kg. From the results obtained in this study, it can be concluded that chia seed and oil are the good source of high quality antioxidants for potential use.
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Kim, Jihan, Scott Knowles, Raise Ahmad, and Li Day. "Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis." Foods 10, no. 9 (August 26, 2021): 2003. http://dx.doi.org/10.3390/foods10092003.
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The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.
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Adeyanjua, James Abiodun, Emmanuel Adedapo Akande, and Rahman Akinoso. "Effect of Bran Roasting Temperature and Time on Yield and Quality Attributes of Rice Bran Oil." Biological Sciences - PJSIR 54, no. 2 (August 29, 2011): 106–10. http://dx.doi.org/10.52763/pjsir.biol.sci.54.2.2011.106.110.
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The effects of bran roasting temperature (160-200) °C and time (5-35 min) on the yield and quality attributes of 'Ofada' rice bran oil were studied so as to optimize the processing conditions for maximum oil yield with least deterioration of qualities. The physico-chemical parameters of oil studied included: yield, free fatty acids, peroxide value and colour, which were recorded as 14.50%, 5.80% (as oleic), 8.25 meq / kg and 1.51 abs, respectively. The optimum conditions were 200 °C roasting temperature and 15 min roasting time. With increasing the roasting temperature from 160-200 °C and the time 5-35 min, the oil yield and colour increased 11.31-14.50% and 1.51-1.58 abs, respectively, while free fatty acid and peroxide values decreased from 12.75-5.80% and 13.75-8.25 meq / kg, respectively.
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Michaelsen, Kim F., Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma, and Henrik Friis. "Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age." Food and Nutrition Bulletin 30, no. 3_suppl3 (September 2009): S343—S404. http://dx.doi.org/10.1177/15648265090303s303.
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There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and food processing. The nutritional values of the main food groups—cereals, legumes, pulses, roots, vegetables, fruits, and animal foods—are discussed. The special beneficial qualities of animal-source foods, which contain high levels of minerals important for growth, high-quality protein, and no antinutrients or fibers, are emphasized. In cereal-dominated diets, the plant foods should be processed to reduce the contents of antinutrients and fibers. Provision of a high fat content to increase energy density is emphasized; however, the content of micronutrients should also be increased to maintain nutrient density. The source of fat should be selected to supply optimal amounts of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids. Among multiple research needs, the following are highlighted: to identify the minimum quantity of animal foods needed to support acceptable child growth and development, to examine the nutritional gains of reducing contents of antinutrients and fibers in cereal- and legume-based diets, and to examine the role of fat quality, especially PUFA content and ratios, in children with moderate malnutrition.
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Boussahel, Soulef, Vita Di Stefano, Claudia Muscarà, Mariateresa Cristani, and Maria Grazia Melilli. "Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria." Agriculture 10, no. 11 (October 23, 2020): 494. http://dx.doi.org/10.3390/agriculture10110494.
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In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography—mass spectrometry (GC-MS) was used to identify olive oil fatty acids profile, while the individual phenolic compounds were assessed by ultra-high-performance liquid chromatography–electrospray ionization–high-resolution mass spectrometry (UHPLC-HESI-MS). To verify the antioxidant capacity, five in vitro free radical assays were used. Questionable values of particular physico-chemical parameters, such as the high value of free acidity and the low concentration of monounsaturated fatty acids in oil from the Zebboudj cultivar, indicate that improvements in olive cultivation and oil production practices are needed. Gelb Elfarroudj, Tefahi, and Manzanilla oils contain quantities of monounsaturated fatty acids in accordance with EU regulations. The oil obtained from the Zebboudj cultivar is not usable for food purposes due to the high value in free acidity and the low concentration of monounsaturated fatty acids. Tefahi and Manzanilla cultivars have given oils with the best antioxidant activity as compared to other studied cultivars; this is attributable to their composition in bioactive phenolic compounds, such as secoiridoids, which play an important role in human health as scavengers of free radicals. The results are interesting for producers and consumers to promote the culture of olive oils derived in particular from the Tefahi cultivar. However, in order to improve the health qualities of this oil, the agronomic techniques essentially linked to the time of harvesting of the olives destined for oil production must be improved.
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Loo, Yuet Ying, Hui Ying Lim, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha, and Noorul Syuhada Mohd Razali. "Physicochemical Characteristics and Microbiological Quality of Silkworm (Bombyx mori) Larval and Pupae Powder: Comparative Study." Sains Malaysiana 51, no. 2 (February 28, 2022): 547–58. http://dx.doi.org/10.17576/jsm-2022-5102-18.
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Silkworm (Bombyx mori) has been reported to exhibit diverse health benefits. A comparative study was conducted to evaluate the physicochemical (colour, water activity, pH, water solubility, proximate, mineral, amino acid, and fatty acid composition) and microbiological qualities of Bombyx mori silkworm powder produced from two developmental stages (larvae and pupae). Silkworm pupae powder (SPP) had significantly higher (p<0.05) lightness (L*) and yellowness (b*) values than silkworm larval powder (SLP). SPP had significantly higher (p<0.05) water activity and solubility than SLP. The pH values of both silkworm powders were not statistically different. SLP had significantly higher (p<0.05) protein and moisture but significantly lower (p<0.05) fat, ash, fibre, and total calorie content as compared to SPP. The total amino acid content of SPP was significantly higher (p<0.05) than SLP. SLP had significantly higher (p<0.05) protein efficiency ratio than SPP, indicating that SLP contained higher amount of essential amino acid. Both silkworm powder contained 20 types of fatty acids with SPP exhibited significantly higher (p<0.05) polyunsaturated fatty acid composition than SLP. Both silkworm powders had a low n-6/n-3 ratio, which may be beneficial to human health. Both SLP and SPP could be a good source of iron and rich in magnesium and zinc. SPP had a significantly lower (p<0.05) yeast and mould count as compared to SLP. The finding of this study suggested that silkworm powder produced from two different developmental stages may provide beneficial health effects in humans derived from the protein, minerals, fatty acids, and amino acids content.
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Olubomehin, Oseyemi Omowunmi, Yisau Oluwatosin Atoyebi, and Nojeem Adesola Babarinde. "CHEMICAL ANALYSIS OF THE SEED OIL OF CANAVALIA ENSIFORMIS LINN. FOR NUTRITIONAL AND INDUSTRIAL QUALITIES." African Journal of Science and Nature 6 (July 23, 2020): 66. http://dx.doi.org/10.46881/ajsn.v6i0.143.
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The extensive demand for oils by man for consumption and industrial applications has led to an increasing search for oils from non-conventional sources to augment the available ones. Thus, the seed oil of Canavalia ensiformis Linn., a leguminous plant abundantly found in South-western Nigeria was extracted and analysed for its nutritional and industrial applications. Phytochemical screening and proximate analysis of the seeds along with physicochemical parameters of the oil using standard procedures were done. Different weights of the powdered seeds were extracted using a soxh let extractor with four solvents- n-hexane, chloroform, petroleum ether and ethanol. The fatty acid composition of the oil was characterized by Gas chromatography-Mass spectrometry (GC-MS). Canavalia ensiformis seed contained saponins, anthracene derivatives, phenols, tannins, sapogenin and reducing sugar. The proximate analysis gave 1.50±0.84, 25.51±0.21, 2.10±0.23, 3.05±0.92, 56.94±1.96, 10.90±1.11 for moisture content, protein, ash content, crude fibre, carbohydrate, and oil extracts respectively. The physicochemical parameters of the oil were: pH-4.69, specific gravity0.89±0.01, acid value-6.2, saponification value-203.3 mg KOH/g, free fatty acid-3.1, peroxide value18.50 and iodine value-61.0 g of I/100 g oil, while the oil is miscible with petroleum ether. The fatty 2 acid compositions were 11-octadecenoic acid (43.86%) 9-octadecenoic acid (27.49%), hexadecanoic acid (17.07%), cis-11-eicosenoic acid (4.32%), ethyl cis-9-octadecenoate (3.80%) and methyl octadecanoate (3.46%). The presence of 75.67% monoenoic acids in its composition, high saponification value, good foaming and emulsion properties makes the oil useful as an emollient, excipient in pharmaceuticals and solubilizing agents in aerosol products and also of great importance in soap and cosmetics industries.
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Salejda, Anna Marietta, Grażyna Krasnowska, Małgorzata Korzeniowska, Monika Mazur, and Anna Zwyrzykowska-Wodzińska. "Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham." Applied Sciences 10, no. 19 (September 28, 2020): 6796. http://dx.doi.org/10.3390/app10196796.
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The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Piétrain) were used in the feeding experiments. Humokarbowit® was added up to 4%. Rapeseed oil was added at the dosage of 10 g·kg−1 of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental products did not show significant differences in sensory value. Supplementation of pig diets with rapeseed oil and Humokarbowit® increased content of polyenoic—especially n-3-free—fatty acids, comparing to control group, as well as ratio between n-6 and n-3 FFA. Used additives were effective as feed component in prevention of changes in the fatty acids content of cured hams during storage. In summary, the addition of rapeseed oil and humus-containing preparation to pig diets had a positive effect on raw meat quality and may have a beneficial effects on human health by increased polyenoic fatty acids content.
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Akond, Masum, Jiazheng Yuan, Shiming Liu, Stella K. Kantartzi, Khalid Meksem, Nacer Bellaloui, David A. Lightfoot, and My Abdelmajid Kassem. "Detection of QTL underlying seed quality components in soybean [Glycine max (L.) Merr.]." Canadian Journal of Plant Science 98, no. 4 (August 1, 2018): 881–88. http://dx.doi.org/10.1139/cjps-2017-0204.
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Improving seed composition and quality, including protein, oil, fatty acid, and amino acid contents, is an important goal of soybean farmers and breeders. The aim of this study was to map the quantitative trait loci (QTL) underlying the contents of protein, oil, fatty acids, and amino acids with 1510 single nucleotide polymorphism (SNP) markers using the ‘Hamilton’ × ‘Spencer’ recombinant inbred line population (H × S; n = 93). A total of 13 QTL for the traits studied have been mapped on 3 chromosomes (Chr.) of the soybean genome. Three major QTL have been mapped to a 7–13 cM region on Chr. 6. One major QTL for oil content (qOIL001) explained approximately 76% of the total phenotypic variation in this population; the second major QTL for amino acid alanine (Ala; qALA001) explained approximately 74% of the total variation in Ala content; moreover, two major QTL for palmitic acid (qPAL001 and qPAL002) were identified on Chr. 6 and explained approximately 21% of the phenotypic variation in this population. The SNP markers flanking the QTL identified here will be very useful for soybean breeders to develop and select soybean lines with higher seed composition qualities using marker-assisted selection.
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Mustapha, Aliru Olajide, Amina Abiola Adebisi, and Bukola Opeyemi Olanipekun. "Characterization of Biodiesel from Alkaline Refinement of Waste Cooking Oil." International Annals of Science 10, no. 1 (September 4, 2020): 16–24. http://dx.doi.org/10.21467/ias.10.1.16-24.
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The waste cooking oil (WCO) is a low cost and prospective feedstock with no competitive food uses for biodiesel production, but the yield and quality have been greatly affected by impurities. This study examined the chemical and fuel quality of biodiesel of both WCO and alkaline treated WCO. The transesterification process using the alkaline treated cooking oil (ACO) methanol and sodium hydroxide as catalyst followed the Association of Officials of Analytical Chemists (AOAC) techniques. The pH values between 7.27 and 8.65 were found for alkaline treated cooking methyl ester (ACME), alkaline treated cooking oil (ACO) and WCO. Density of ACME, ACO and WCO varied between 0.89 and 0.93 (g/cm3). The fatty acids found were benzoic acid (3.77%), octanoic acid (8.35%), and palmitic acid (75.02%) – most abundant. Comparison of results with the American Standard for Testing Materials (ASTM) values showed quality enhancements of ACO in physicochemical and fuel properties over WCO. The biodiesels from ACO have enhanced emulsification, fuel and free fatty acids qualities over the WCO, showing the refinement methodology of WCO has overall improvement in the biodiesel purity and quality against the previous conflicting reports.
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El-Loly, Mohamed M., Ashraf G. Mohamed, and Eman S. A. Farahat. "Innovative vegetables-processed cheese: II. high nutritional and functional attributes." Bioactive Compounds in Health and Disease 5, no. 1 (January 28, 2022): 13. http://dx.doi.org/10.31989/bchd.v5i1.889.
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Background: Foods not only aim to satisfy hunger and provide for essential nutritional needs, but they also improve the consumers' general health and prevent diseases related to nutrition. Nowadays, functional foods have seen rapid growth in the market driven by technological innovation and new product development. Our recent study produced a novel processed cheese using vegetables mixture that had a highly physicochemical composition and rheological and sensory characteristics.Methods: This study was conducted to improve the nutritional and functional qualities of processed cheese using several vegetables (flavored-processed cheese, FPC) (mushrooms, dill, leeks, parsley, celery, green peas, green beans, squash, potatoes, and carrots) with ratios of 2.5, 5, 7.5, and 10%.Results: Our data on nutritional values for FPC samples contain extra micro and macro-nutrient components, such as vitamins, minerals, antioxidants, amino acids, and unsaturated fatty acids, compared to the control cheese. Adding the vegetable mixture was accepted by the consumers and can contribute to the production and development of a new and safe type of processed cheese that has an excellent nutritional value, functional properties, and overall acceptability. Ratios of 5% and 7.5% were observed as the best samples.Conclusion: We recommend that vegetables should be used as a natural food additive for technological purposes. These are necessary sources of human health-promotion by nutritional and functional food properties of various dairy products.Keywords: Processed cheese, vegetables, nutritional values, amino acids, fatty acids, minerals, vitamins, and antioxidants
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Augustyńska-Prejsnar, Anna, Jadwiga Topczewska, Małgorzata Ormian, and Zofia Sokołowicz. "Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour." Foods 11, no. 23 (December 3, 2022): 3907. http://dx.doi.org/10.3390/foods11233907.
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The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.
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Escudero, Alfredo, Natividad Ramos, M. Dolores La Rubia, and Rafael Pacheco. "Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study." Journal of Analytical Methods in Chemistry 2016 (2016): 1–10. http://dx.doi.org/10.1155/2016/7506807.
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This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.
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Lenert, Svitlana, Antonina Dubinina, Gregoriy Deynichenko, Olga Khomenko, Oksana Haponceva, Irina Antonyuk, Anzhelika Medvedieva, Miroslava Demichkovska, and Olena Vasylieva. "COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL." EUREKA: Life Sciences 3 (May 31, 2018): 48–56. http://dx.doi.org/10.21303/2504-5695.2018.00661.
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The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method. The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats. The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.
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Mopera, L. E., P. M. Saludo, F. P. Flores, B. R. R. Oliveros, and W. T. Tan. "Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs." Food Research 5, no. 4 (August 15, 2021): 279–87. http://dx.doi.org/10.26656/fr.2017.5(4).025.
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Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.
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de Tonnac, A., and J. Mourot. "Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork." Animal 12, no. 7 (2018): 1527–35. http://dx.doi.org/10.1017/s1751731117002877.
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Khasanah, Himmatul, Gayuh Syaikhullah, and Muhammad Adhyatma. "The Carcass and Nutritional Meat Characteristics of Sapudi and Cross Merino Sheep." Buletin Peternakan 46, no. 3 (August 31, 2022): 184. http://dx.doi.org/10.21059/buletinpeternak.v46i3.74048.
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Sheep meat plays an important role in accomplishing balanced and healthy nutrition as a source of protein, fat, and essential micronutrients such as zinc, iron, and vitamin B12. The amino and fatty acid composition of meat in different breeds need to be assessed to characterize and determine the development prospects of sheep that produce healthy and good quality meat. Therefore, this study aimed to investigate the phenotypic characteristics of the Sapudi and Cross Merino meat sheep including the carcass performance and meat qualities. We reared four Sapudi and four Cross Merino ewes in the same feed and environmental management for two months then slaughtered and analysed the carcass, non-carcasses and chemical meat properties. We used Bicep femoris muscle to perform proximate, amino acid, and fatty acid contents. An independent t-test was conducted to compared obtained data. Heart weight and protein content were higher in Sapudi sheep. Of the 51 fatty acids observed, we found 11 and 10 types of fatty acid in the Sapudi and Cross Merino meat, respectively. The fatty acid percentage of Sapudi meat tended to have higher value compared to Cross Merino. We also found that the two breeds have the same amino and fatty acid compositions. The levels of glycine, arginine, serine, tyrosine, phenylalanine, lysine and threonine were statistically higher in Cross Merino than Sapudi. In conclusion, the non-carcass, crude protein, amino acid and fatty acid level were significantly different between Sapudi and Cross Merino
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Gao, Zhouyang, Junnan Zhang, Fuwei Li, Jiangxia Zheng, and Guiyun Xu. "Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens." Animals 11, no. 12 (December 7, 2021): 3482. http://dx.doi.org/10.3390/ani11123482.
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With the development of a large-scale and intensive production industry, the number of laying hens in China is rapidly increasing. Oils, as an important source of essential fatty acids, can be added to the diet to effectively improve the production performance and absorption of other nutrients. The present review discusses the practical application of different types and qualities of oils in poultry diets and studies the critical effects of these oils on production performance, such as the egg weight, feed intake, feed conversion ratio (FCR), and various egg quality parameters, including the albumen height, Haugh units, yolk color, and saturated/unsaturated fatty acids. This article reviews the effects of different dietary oil sources on the production performance and egg quality of laying hens and their potential functional mechanisms and provides a reference for the selection of different sources of oils to include in the diet with the aim of improving egg production. This review thus provides a reference for the application of oils to the diets of laying hens. Future studies are needed to determine how poultry products can be produced with the appropriate proper oils in the diet and without negative effects on production performance and egg quality.
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Li, Jie, Jiaqi Liu, Shu Zhang, Jintang Xie, and Tizhong Shan. "The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs." Animals 12, no. 1 (December 22, 2021): 14. http://dx.doi.org/10.3390/ani12010014.
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The present study evaluates the influence of captivity and grazing rearing conditions on the carcass traits, meat quality and fatty acid profiles of Heigai pigs. Ten Heigai pigs with market weight were randomly selected from both the indoor feeding farm and outdoor grazing farm groups (FF and GF; five pigs per group) for measuring production performance. The results showed that the shear force of longissimus thoracis et lumborum (LTL) in the GF group tended to increase (p = 0.06), and triglyceride and cholesterol contents in LTL and psoas major muscle (PMM) of the GF group significantly increased and decreased, respectively (p < 0.05). The proportion of saturated fatty acids (SFA) was significantly increased (p < 0.05) in the GF group. Meanwhile, the ratios of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA) and the content of flavor amino acid of the LTL in the GF group were significantly decreased (p < 0.05). The GF upregulated the expression of MyHC-IIb and lipogenic genes, such as GLUT4 and LPL (p < 0.05), in LTL and PMM, but downregulated the expression of MyHC-I, MyHC-IIa, PPARγ and leptin (p < 0.05). In conclusion, these results suggested that the different rearing conditions can alter the meat qualities by mediating the muscle fiber type and lipid metabolism of Heigai pigs.
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Ratu, Roxana Nicoleta, Marius Giorgi Usturoi, Daniel Simeanu, Cristina Simeanu, Alexandru Usturoi, and Marius Gheorghe Dolis. "Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings." Materiale Plastice 54, no. 2 (June 30, 2017): 368–74. http://dx.doi.org/10.37358/mp.17.2.4853.
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n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.
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Zarroug, Youkabed, Jazia Sriti, Dorra Sfayhi, Bechir Slimi, Wafa Allouch, Kamel Zayani, Khaoula Hammami, Maryam Sowalhia, and Mohamed Kharrat. "Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies." Italian Journal of Food Science 33, no. 4 (December 7, 2021): 84–97. http://dx.doi.org/10.15586/ijfs.v33i4.2095.
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Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.