Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Partial hydrogenation method has been used to improve the stability of soybean oil, though it results in the production of trans-fatty acid. The objective of this study was to establish the potential of moringa oil to improve the stability and nutritional quality of soybean oil. Oil samples were extracted from sundried soybean and Moringa seeds using Soxhlet extraction techniques. Soybean powder was mixed with Moringa powder at ratio 50:50 and 70:30, and the oil was extracted afterward. The fatty acid profile of the extracted oil from these blends was studied using Gas Chromatography-Mass Spectrophotometry (GC-MS) technique. The results showed that commercial soybean oil and the blended soybean/moringa oil of ratio 50:50 and 70:30 had a polyunsaturated fatty acid of 52.70%, 22.18% and 35.73 % respectively; monounsaturated fatty acid 27.22%, 46.61% and 58.79% respectively; saturated fatty acid 19.01%, 19.02% and 17.86% respectively. Also, trans-fatty acid (0.003-0.395%) was obtained in the commercial soybean oil sample. The blended soybean/moringa oil offers a better option than the use of partially hydrogenation in commercial soybean oil. Keywords: Moringa seed oil, soybean oil, partial hydrogenation, trans-fatty acid, Oil blending.

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Metabolic engineering of fatty acid biosynthesis in Indian mustard (Brassica juncea) improves nutritional quality of seed oil

Plant Biotechnology Reports ◽

10.1007/s11816-007-0032-5 ◽

2007 ◽

Vol 1 (4) ◽

pp. 185-197 ◽

Cited By ~ 8

Author(s):

Saheli Sinha ◽

Jyoti K. Jha ◽

Mrinal K. Maiti ◽

Asitava Basu ◽

Ujjal K. Mukhopadhyay ◽

...

Keyword(s):

Fatty Acid ◽

Metabolic Engineering ◽

Brassica Juncea ◽

Nutritional Quality ◽

Seed Oil ◽

Fatty Acid Biosynthesis ◽

Indian Mustard ◽

Acid Biosynthesis

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Changes in the nutritional quality of decaying leaf litter in a stream based on fatty acid content

Hydrobiologia ◽

10.1007/s10750-010-0305-9 ◽

2010 ◽

Vol 651 (1) ◽

pp. 265-278 ◽

Cited By ~ 27

Author(s):

Monica Torres-Ruiz ◽

John D. Wehr

Keyword(s):

Fatty Acid ◽

Leaf Litter ◽

Acid Content ◽

Nutritional Quality ◽

Fatty Acid Content

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Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

JURNAL ILMIAH SAINS ◽

10.35799/jis.12.1.2012.403 ◽

2012 ◽

Vol 12 (1) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Dewa G Katja

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Moisture Content ◽

Helianthus Annuus ◽

Peroxide Value ◽

Sunflower Seed ◽

Seed Oil ◽

Helianthus Annuus L ◽

Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda. Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

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Dietary trans Fatty Acid Isomers Differ in Their Effects on Mammary Lipid Metabolism As Well As Lipogenic Gene Expression in Lactating Mice

Journal of Nutrition ◽

10.3945/jn.109.110890 ◽

2010 ◽

Vol 140 (5) ◽

pp. 919-924 ◽

Cited By ~ 33

Author(s):

Anil K. G. Kadegowda ◽

Erin E. Connor ◽

Beverly B. Teter ◽

Joseph Sampugna ◽

Pierluigi Delmonte ◽

...

Keyword(s):

Gene Expression ◽

Fatty Acid ◽

Lipid Metabolism ◽

Trans Fatty Acid ◽

Lipogenic Gene ◽

Lipogenic Gene Expression ◽

Trans Fatty Acid Isomers

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LED irradiance level affects growth and nutritional quality of Brassica microgreens

Open Life Sciences ◽

10.2478/s11535-013-0246-1 ◽

2013 ◽

Vol 8 (12) ◽

pp. 1241-1249 ◽

Cited By ~ 15

Author(s):

Giedrė Samuolienė ◽

Aušra Brazaitytė ◽

Julė Jankauskienė ◽

Akvilė Viršilė ◽

Ramūnas Sirtautas ◽

...

Keyword(s):

Brassica Rapa ◽

Nutritional Quality ◽

Positive Impact ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Normal Growth ◽

Photon Flux ◽

Irradiance Level ◽

Leaf Surface Area

AbstractThis study examines the effect of irradiance level produced by solid-state light-emitting diodes (LEDs) on the growth, nutritional quality and antioxidant properties of Brassicaceae family microgreens. Kohlrabi (Brassica oleracea var. gongylodes, ‘Delicacy Purple’) mustard (Brassica juncea L., ‘Red Lion’), red pak choi (Brassica rapa var. chinensis, ‘Rubi F1’) and tatsoi (Brassica rapa var. rosularis) were grown using peat substrate in controlled-environment chambers until harvest time (10 days, 21/17°C, 16 h). A system of five lighting modules with 455, 638, 665 and 731 nm LEDs at a total photosynthetic photon flux densities (PPFD) of 545, 440, 330, 220 and 110 µmol m−2s−1 respectively were used. Insufficient levels of photosynthetically active photon flux (110 µmol m−2 s−1) suppressed normal growth and diminished the nutritional value of the Brassica microgreens studied. In general, the most suitable conditions for growth and nutritional quality of the microgreens was 330–440 µmol m−2 s−1 irradiation, which resulted in a larger leaf surface area, lower content of nitrates and higher total anthocyanins, total phenols and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging capacity. High light levels (545 µmol m−2 s−1), which was expected to induce mild photostress, had no significant positive impact for most of investigated parameters.

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Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽

10.3390/fermentation5020044 ◽

2019 ◽

Vol 5 (2) ◽

pp. 44 ◽

Cited By ~ 1

Author(s):

Omarini ◽

Labuckas ◽

Zunino ◽

Pizzolitto ◽

Fernández-Lahore ◽

...

Keyword(s):

Fatty Acid ◽

Solid State ◽

Rice Bran ◽

Solid State Fermentation ◽

Acid Content ◽

Nutritional Quality ◽

Oleic Acid Content ◽

Pleurotus Sapidus ◽

Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

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