Effect of dairy management (conventional, organic) and season (winter, summer) on fatty acid composition of retail whole milk

2009 ◽  
Vol 2009 ◽  
pp. 88-88
Author(s):  
S Stergiadis ◽  
C J Seal ◽  
C Leifert ◽  
G Butler
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Heart Disease ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Human Health ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Visual Development ◽  
Whole Milk

Milk fat is characterised by the complexity of its components both in biosynthesis and structure. It has often been linked with negative effects on human health although some milk fatty acids (FA) have been found to have a beneficial effect on human health (German and Dillard, 2006). Saturated fatty acids (SFA) have been associated with the increase of risk of cardiovascular heart disease, high concentrations of LDL-cholesterol and insulin resistance. However, milk also contains unsaturated fats both monounsaturated (MUFA) and polyunsaturated (PUFA) which have been reported to benefit human health (Givens and Shingfield, 2004). PUFA can be further categorized as ω-3 and ω-6 FA. The main ω-3 FA in milk is α-linolenic acid (ALA) and the main ω-6 FA in milk is linoleic acid (LA) both of which are important, since they cannot be synthesised in mammals and have to be supplied from dietary origins (Ruxton et al., 2005). Other beneficial FA in milk include cis-9,trans-11 conjugated linoleic acid (c9t11 CLA) and trans-11 C18:1 (VA), a precursor of CLA. PUFAs have been shown to be involved with protection against coronary heart disease, prevention of cancer, neurological functions, brain and visual development on infants and antiobesity (Shingfield et al., 2005). The aim of this study was to investigate the differences in fatty acid composition between organic and conventional commercial whole milk during winter and summer seasons.

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals The study of the fatty acid composition of common lilac flowers of “Madame Lemoine” variety

2021 ◽  
pp. 33-36
Author(s):  
Аndrii Popyk ◽  
Viktoriia Kyslychenko ◽  
Viktoriia Velma
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Quantitative Content ◽  
Common Lilac

An important place in human nutrition is occupied by omega-3, omega-6 and omega-9 fatty acids (FA). They have different effects on the human body and play a significant role in the appearance and the course of some diseases (for example, cardiovascular system, gastrointestinal tract, cancer, obesity, etc.). The aim. To study the qualitative composition and the quantitative content of fatty acids in Common Lilac (Syringa vulgaris) flowers of “Madame Lemoine” variety. Materials and methods. The fatty acid composition was studied by gas chromatography based on the formation of methyl esters of fatty acids and their subsequent determination. Results and discussion. The presence and the quantitative content of 15 fatty acids have been determined. Among them, 13 FA have been identified, namely 6 saturated fatty acids and 7 unsaturated fatty acids. The total amount of saturated fatty acids (54.65 %) significantly predominates over unsaturated fatty acids (34.81 %). Palmitic acid dominates among saturated FA (39.83 %). Linoleic acid has the highest percent among unsaturated FA (13.75 %). Conclusions. For the first time the composition of fatty acids in Common Lilac flowers of “Madame Lemoine” variety has been studied. The raw material accumulates saturated fatty acids in a significant number. Palmitic acid (C 16 : 0) – 39.83 % and linoleic acid (C 18 : 2) – 13.75 % are the dominant acids

scholarly journals Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Dağlıç Lambs

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ali Karabacak ◽  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Linoleic Acid Content

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening, fatty acids were examined in samples taken from the legs, shoulders, breasts, and ribs of lamb carcasses. According to the analysis, in leg, shoulder, breast, and rib, respectively, total saturated fatty acids (SFA) were found to be 40.38, 42.69, 42.56, and 40.27%, unsaturated fatty acids (MUFA) were found to be 40.38, 44.17, 46.17, and 49.50%, polyunsaturated fatty acids (PUFA) were found to be 4.79, 4.29, 3.80, and 3.72%, and CLAs were found to be 1.49, 1.69, 1.53, and 1.59%.

scholarly journals Inflammatory response to dietary linoleic acid depends on FADS1 genotype

2019 ◽  
Vol 109 (1) ◽  
pp. 165-175 ◽  
Author(s):  
Maria A Lankinen ◽  
Alexander Fauland ◽  
Bun-ichi Shimizu ◽  
Jyrki Ågren ◽  
Craig E Wheelock ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Plasma Lipids ◽  
Fasting Glucose ◽  
Saturated Fatty Acids ◽  
Limited Information

ABSTRACT Background The health benefits of substituting dietary polyunsaturated fatty acids (PUFAs) for saturated fatty acids are well known. However, limited information exists on how the response to dietary intake of linoleic acid (LA; 18:2n–6) is modified by polymorphisms in the fatty acid desaturase (FADS) gene cluster. Objectives The aim of the current study was to test the hypothesis that the FADS1 rs174550 genotype modifies the effect of dietary LA intake on the fatty acid composition of plasma lipids, fasting glucose, and high-sensitivity C-reactive protein (hsCRP). Methods Associations were investigated between genotype, plasma PUFAs, fasting glucose, and hsCRP concentrations in the cross-sectional, population-based Metabolic Syndrome in Men cohort (n = 1337). In addition, 62 healthy men from the cohort who were homozygotes for the TT or CC genotype of the FADS1 rs174550 were recruited to a 4-wk intervention (FADSDIET) with an LA-enriched diet. The fatty acid composition of plasma PUFAs and concentrations of plasma fasting glucose, serum hsCRP, and plasma lipid mediators (eicosanoids and related analogs) were measured at the beginning and end of the 4-wk intervention period. Results In the FADSDIET trial, the plasma LA proportion increased in both genotype groups in response to an LA-enriched diet. Responses in concentrations of serum hsCRP and plasma fasting glucose and the proportion of arachidonic acid (20:4n–6) in plasma phospholipids and cholesteryl esters differed between genotype groups (interaction of diet × genotype, P < 0.05). In TT homozygous subjects, plasma eicosanoid concentrations correlated with the arachidonic acid proportion in plasma and with hsCRP (r = 0.4–0.7, P < 0.05), whereas in the CC genotype there were no correlations. Conclusions Our findings show that the FADS1 genotype modifies metabolic responses to dietary LA. The emerging concept that personalized dietary counseling should be modified by the FADS1 genotype needs to be tested in larger randomized trials. The study was registered at clinicaltrials.gov as NCT02543216.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

FATTY ACID COMPOSITION OF SERUM LIPIDS IN HYPER- AND HYPOTHYROIDISM

1972 ◽  
Vol 71 (1) ◽  
pp. 62-72 ◽  
Author(s):  
Knut Kirkeby
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Serum Lipids ◽  
Unsaturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
High Linoleic Acid ◽  
Absolute Concentrations

ABSTRACT The fatty acid composition of cholesterol esters, phospholipids, and triglycerides of the serum has been studied in groups of hyperthyroid and hypothyroid women and also in control material matched for age. In hyperthyroidism, a decrease in the proportions of linoleic acid and an increase in the proportions of some saturated and mono-unsaturated fatty acids were observed. When absolute concentrations were considered, it appeared that the decrease in linoleic acid was almost equivalent to the entire decrease in total fatty acids in the serum of the hyperthyroid patients. In hypothyroidism no changes were noted in the proportions of linoleic, saturated and mono-unsaturated fatty acids, and the absolute concentrations reflected the general increase in serum lipids. It is believed that these findings may be explained by the changes in lipid turnover which are known to occur in disturbances of thyroid function. In hyperthyroidism, they lead to a linoleic acid deficiency, while a sparing effect must be operating in hypothyroidism. The finding of relatively high linoleic acid values combined with hyperlipaemia in hypothyroidism seems to be characteristic of the condition, since other types of hyperlipaemia are almost invariably combined with low percentages of linoleic acid. Results regarding arachidonic and eicosatrienoic acid are consistent with increased synthesis in hyperthyroidism, and decreased synthesis in hypothyroidism.

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