The identification and quantification of some non-volatile oxidation products of fatty acids developed during prolonged storage of wheat flour

Abstract. Ladderane fatty acids are commonly used as biomarkers for bacteria involved in anaerobic ammonium oxidation (anammox). These lipids have been experimentally shown to undergo aerobic microbial degradation to form short chain ladderane fatty acids. However, nothing is known of the production or the distribution of these oxic biodegradation products in the natural environment. In this study, we analysed marine water column particulate matter and sediment from three different oceanic regimes for the presence of ladderane oxidation products (C14 ladderane fatty acids) and of original ladderane fatty acids (C18 and C20 ladderane fatty acids). We found that ladderane oxidation products, i.e. C14 ladderane fatty acids, are already produced within the water column of the Arabian Sea oxygen minimum zone (OMZ) and thus only low amounts of oxygen (< 3 μM) are needed for the β-oxidation of original ladderane fatty acids to proceed. However, no short chain ladderane fatty acids were detected in the Cariaco Basin water column, where oxygen concentrations were below detection limit, suggesting that the β-oxidation pathway is inhibited by the absence of molecular oxygen, or that the microbes performing the degradation are not proliferating under these conditions. Comparison of distributions of ladderane fatty acids indicates that short chain ladderane fatty acids are mostly produced in the water column and at the sediment surface, before being preserved deeper in the sediments. Short chain ladderane fatty acids were abundant in Arabian Sea and Peru Margin sediments (ODP Leg 201), often in higher concentrations than the original ladderane fatty acids. In a sediment core taken from within the Arabian Sea OMZ, short chain ladderanes made up more than 90% of the total ladderanes at depths greater than 5 cm below sea floor. We also found short chain ladderanes in higher concentrations in hydrolysed sediment residues compared to those freely occurring in lipid extracts, suggesting that they had become bound to the sediment matrix. Furthermore, these matrix-bound short chain ladderanes were found at greater sediment depths than short chain ladderanes in the lipid extract, suggesting that binding to the sediment matrix aids the preservation of these lipids. Though sedimentary degradation of short chain ladderane fatty acids did occur, it appeared to be at a slower rate than that of the original ladderane fatty acids, and short chain ladderane fatty acids were found in sediments from the Late Pleistocene (~ 100 kyr). Together these results suggest that the oxic degradation products of ladderane fatty acids may be suitable biomarkers for past anammox activity in OMZs.

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Secondary Organic Aerosol Formation Enhanced by Organic Seeds of Similar Polarity at Atmospherically Relative Humidity

STEM Fellowship Journal ◽

10.17975/sfj-2015-009 ◽

2015 ◽

Vol 1 (2) ◽

pp. 6-10 ◽

Cited By ~ 3

Author(s):

Catherine A. Gordon ◽

Jianhuai Ye ◽

Arthur W.H. Chan

Keyword(s):

Climate Models ◽

Secondary Organic Aerosol ◽

Phase Particle ◽

Organic Aerosol ◽

Atmospheric Particulate Matter ◽

Oxidation Products ◽

Tetraethylene Glycol ◽

Aerosol Formation ◽

Volatile Oxidation Products ◽

Low Humidity

Secondary Organic Aerosol (SOA) forms in the atmosphere when semi-volatile oxidation products from biogenic and anthropogenic hydrocarbons condense onto atmospheric particulate matter. Climate models assume that oxidation products and preexisting organic aerosol form a well-mixed particle and enhance condensation, and, as a result, predict that future increases in anthropogenic primary organic aerosol (POA) will cause a significant increase in SOA. However, recent experiments performed at low humidity (<10%) demonstrate a single-phase particle does not always form, challenging the validity of model assumptions. In this work, we investigate the formation of SOA at atmospherically relevant humidities (55 - 65%) and examine this mixing assumption. We hypothesized that humidity leads to decreased viscosity and shorter mixing timescales, which is favorable for aerosol mixing. Here, α-pinene, a biogenic volatile organic compound is oxidized with ozone in a flow tube reactor in the presence of different organic aerosol seeds. Increased humidity did not enhance SOA formation with erythritol or squalane seed as hypothesized, implying that these compounds do not mix with α-pinene SOA in the range of humidities studied (55 – 65%). Yield enhancements were observed with tetraethylene glycol seed, demonstrating interaction between the SOA and seed. These observations suggest increased humidity does not promote mixing between the oxidation products and POA and highlight the need to fully understand the aerosol phase state in the atmosphere in order to better parameterize SOA formation and accurately predict future changes in air quality.

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DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.9 ◽

2019 ◽

Author(s):

В.С. КУЦЕНКОВА ◽

Н.В. НЕПОВИННЫХ ◽

В.С. ГРИНЁВ ◽

Е.В. ЛЮБУНЬ ◽

А.А. ШИРОКОВ ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Production Process ◽

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Essential Amino Acids ◽

Bakery Products ◽

Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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Atherogenic and anti-atherogenic factors in the human diet

Biochemical Society Symposium ◽

10.1042/bss0610259 ◽

1995 ◽

Vol 61 ◽

pp. 259-271 ◽

Cited By ~ 4

Author(s):

P.B. Addis ◽

T.P. Carr ◽

C.A. Hassel ◽

Z.Z. Huang ◽

G.J. Warner

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Saturated Fatty Acids ◽

Oxidation Products ◽

Cholesterol Oxidation ◽

Lipid Oxidation Products ◽

Causative Factors ◽

Copper Manganese ◽

Potential Promoter ◽

Arterial Damage

New atherosclerosis causative factors and preventive modalities have been identified. Atherogenic factors include lipid oxidation products, such as cholesterol oxidation products, malonaldehyde and other aldehydes; trans-fatty acids; some saturated fatty acids (lauric, myristic and possibly palmitic acids); and myristic acid plus cholesterol. Lipid oxidation products are well suited to induce arterial damage, based on their known cytotoxic effects; evidence also indicates the possibility of plaque promotion and stimulation of thrombogenesis. Anti-atherogenic factors include antioxidants, fish oils and other polyunsaturates (if protected from oxidation), fibre and trace minerals such as copper, manganese, selenium and zinc. Iron is unique, being considered as both a potential promoter of atherosclerosis (component of ferritin, conceivably inducing lipid oxidation) and a possible anti-atherogenic component (of antioxidant enzyme catalase). It is apparent that an entire new series of research challenges has been uncovered.

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An accurate and reliable method for identification and quantification of fatty acids and trans fatty acids in food fats samples using gas chromatography

Arabian Journal of Chemistry ◽

10.1016/j.arabjc.2013.07.016 ◽

2017 ◽

Vol 10 ◽

pp. S1875-S1882 ◽

Cited By ~ 11

Author(s):

Jumat Salimon ◽

Talal A. Omar ◽

Nadia Salih

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Trans Fatty Acids ◽

Reliable Method ◽

Identification And Quantification

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Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽

10.3390/molecules25184079 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4079 ◽

Cited By ~ 1

Author(s):

Jingnan Chen ◽

Dami Li ◽

Guiyun Tang ◽

Jinfen Zhou ◽

Wei Liu ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Thermal Oxidation ◽

Loss Rate ◽

Unsaturated Fatty Acids ◽

Oxidation Stability ◽

Oxidation Products ◽

Higher Temperature ◽

The Stability ◽

Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

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