Effects of dietary unsaturated fatty acids and natural antioxidants on markers of lipoprotein metabolism and lipid oxidation

Unsaturated fatty acids especially n-3 polyunsaturated fatty acids (PUFA) are recognised as important components of a healthy human diets and increased intake has been shown to reduce the incidence of cardiovascular diseases (BNF, 1992). These fatty acids are susceptible to oxidation and lipid oxidation in meat may adversely affect meat quality and safety. However, tissue Î±-tocopherol (AT) may reduce oxidative changes. In this study, the effect of increased dietary supply of AT and unsaturated fatty acids on tissue AT content, fatty acid profiles and oxidative stability of pig muscle lipid was assessed.

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Antioxidant effect of Chondrus crispus and Lentinula edodes on different margarines

Nereis. Interdisciplinary Ibero-American Journal of Methods, Modelling and Simulation. ◽

10.46583/nereis_2021.13.819 ◽

2021 ◽

pp. 113-126

Author(s):

Helen Sofia Carvache Meneses ◽

Jessica Mura ◽

Juan José Serra Bisbal ◽

Irene Sarrion Sos ◽

Carmen Fagoaga Garcia

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Food Industry ◽

Lentinula Edodes ◽

Unsaturated Fatty Acids ◽

Chemical Compounds ◽

Natural Antioxidants ◽

Chondrus Crispus ◽

Qualitative And Quantitative ◽

Different Temperatures

Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.

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Teknologi Produksi Abon Daging Rusa Dengan Penambahan Herbal Sebagai Pangan Unggulan Pada Era Normal Baru

Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) ◽

10.46549/jipvet.v11i3.174 ◽

2022 ◽

Vol 11 (3) ◽

pp. 231

Author(s):

Sangle Yohanes Randa ◽

Siska Tirajoh ◽

Osfar Sjofjan

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Beta Carotene ◽

Natural Antioxidants ◽

Carotene Content ◽

Technology Process ◽

Biophytum Petersianum ◽

Fruit Oil

Abstract This study aims to improve the nutritional quality of venison floss by modifying the the technology process of floss making with adding red fruit oil (Pandanus conoideus L) and kebar grass extract (Biophytum petersianum) as a source of natural antioxidants. The results showed that the nutritional value of floss was influenced by the use of these herbal. Supplementation of antioxidant is to potentially extend the shelf-life of floss as indicated in decreasing the value of water activity (Aw) and thiobarburic acid (TBA). The Aw value decreased from 0.756 to 0.701, and TBA decreased from 0.139 to 0.055 mg/kg. The protein of floss increased from 33.20 to 35.60%. The result also showed that the content of antioxidant increased which is indicated by the increasing of beta-carotene content from 0.0087 mg /100 gram to 0.81 mg/100 gram. Results also showed that the use of red fruit oil extract and kebar grass extract decreased the content of saturated fatty acids, meanwhile in unsaturated fatty acids it increased arachidonic fatty acids. Keywords: Antioxidant; Beta-caroten; Kebar grass; Red-fruit oil; Venison floss. Abstrak Penelitian ini bertujuan meningkatkan kualitas nutrisi abon daging rusa dengan memodifikasi proses teknologi produksinya dengan penambahan ekstrak minyak buah merah (Pandanus conoideus L) dan ekstrak rumput kebar (Biophytum petersianum) sebagai sumber antioksidan alami. Hasil penelitian memperlihatkan bahwa nilai nutrisi produk olahan daging dipengaruhi oleh adanya penambahan senyawa antioksidan. Pemberian suplementasi bahan sumber antioksidan meningkatkan daya awet pada abon yang ditunjukkan dengan penurunan nilai aktivitas air (Aw) dan nilai thiobarburic acid (TBA). Nilai Aw abon menurun dari 0,756 menjadi 0,701, dan nilai TBA-nya menurun dari 0,139 menjadi 0,055 mg/kg. Nilai nutrisi terjadi pada nilai protein yang meningkat dari 33,20 menjadi 35,60%. Sebagai sumber antioksidan terlihat pada peningkatan kandungan beta-karoten dari 0,0087 mg/100 gram menjadi 0,81 mg/100 gram. Faktor penting lainnya dengan penggunaan ekstrak minyak buah merah dan ekstrak rumput kebar yakni adanya penurunan yang signifikan pada kandungan asam-asam lemak jenuh, akan tetapi pada asam-asam lemak tidak jenuh terjadi peningkatan pada asam lemak arakidonat. Kata kunci: Abon rusa; Beta-karoten; Herbal antioksidant; Minyak buah-merah; Rumput kebar.

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Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet

Journal of Dairy Research ◽

10.1017/s002202990300654x ◽

2004 ◽

Vol 71 (1) ◽

pp. 46-50 ◽

Cited By ~ 32

Author(s):

Dorthe Kristensen ◽

Rikke V Hedegaard ◽

Jacob H Nielsen ◽

Leif H Skibsted

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Lipid Oxidation ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Radical Scavenging ◽

Water Soluble ◽

Lipid Hydroperoxides ◽

Lipid Oxidation Products

Milk from cows fed a low-fat diet high in cereals designed to stimulate fat synthesis de novo was lower in unsaturated fatty acids (21·3%) than milk from cows fed a diet high in fat, mainly from roasted soy beans (41·3% unsaturated fatty acids). Buttermilk from the more unsaturated milk was less oxidatively stable during storage (at 4 °C, followed for 11 d) than buttermilk from the more saturated milk, as monitored both by primary lipid oxidation products (lipid hydroperoxides) and by the secondary lipid oxidation product, hexanal. Fat-soluble antioxidants, β-carotene and α-tocopherol, analysed by HPLC, were not consumed during storage for either of the two types of buttermilk. In contrast, the antioxidative capacity of the serum phase decreased during storage as evaluated in a radical scavenging assay based on the semi-stable water-soluble radical nitrosodisulphonate (Fremy's salt). The time course for the decrease in water-soluble antioxidants was very similar for the two types of buttermilk suggesting that oxidation is initiated in the serum phase independently of fatty acid composition.

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Genetic Removal of Tri-unsaturated Fatty Acids Suppresses Developmental and Molecular Phenotypes of an Arabidopsis Tocopherol-deficient Mutant

Journal of Biological Chemistry ◽

10.1074/jbc.m706838200 ◽

2007 ◽

Vol 282 (49) ◽

pp. 35749-35756 ◽

Cited By ~ 28

Author(s):

Laurent Mène-Saffrané ◽

Céline Davoine ◽

Stéphanie Stolz ◽

Paul Majcherczyk ◽

Edward E. Farmer

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Unsaturated Fatty Acids ◽

Thiobarbituric Acid ◽

The Body ◽

Root Tip ◽

Acid Oxidation ◽

Quiescent Center ◽

Quadruple Mutant

Malondialdehyde (MDA) is a small, ubiquitous, and potentially toxic aldehyde that is produced in vivo by lipid oxidation and that is able to affect gene expression. Tocopherol deficiency in the vitamin E2 mutant vte2-1 of Arabidopsis thaliana leads to massive lipid oxidation and MDA accumulation shortly after germination. MDA accumulation correlates with a strong visual phenotype (growth reduction, cotyledon bleaching) and aberrant GST1 (glutathione S-transferase 1) expression. We suppressed MDA accumulation in the vte2-1 background by genetically removing tri-unsaturated fatty acids. The resulting quadruple mutant, fad3-2 fad7-2 fad8 vte2-1, did not display the visual phenotype or the aberrant GST1 expression observed in vte2-1. Moreover, cotyledon bleaching in vte2-1 was chemically phenocopied by treatment of wild-type plants with MDA. These data suggest that products of tri-unsaturated fatty acid oxidation underlie the vte2-1 seedling phenotype, including cellular toxicity and gene regulation properties. Generation of the quadruple mutant facilitated the development of an in situ fluorescence assay based on the formation of adducts of MDA with 2-thiobarbituric acid at 37 °C. Specificity was verified by measuring pentafluorophenylhydrazine derivatives of MDA and by liquid chromatography analysis of MDA-2-thiobarbituric acid adducts. Potentially applicable to other organisms, this method allowed the localization of MDA pools throughout the body of Arabidopsis and revealed an undiscovered pool of the compound unlikely to be derived from trienoic fatty acids in the vicinity of the root tip quiescent center.

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