Novel Route to Preparing Magnetic Fe3O4@SiO2@MoO3 Core–Dual Shell Nanoparticles via Solid-Phase Reverse Microemulsion for the Oxidative Cleavage of Fatty Acids

2020 ◽  
Vol 3 (11) ◽  
pp. 10571-10577
Author(s):  
Chinh-Chien Nguyen ◽  
Arnaud Gandon ◽  
Trong-On Do
Keyword(s):  
Fatty Acids ◽  
Solid Phase ◽  
Oxidative Cleavage ◽  
Reverse Microemulsion ◽  
Shell Nanoparticles ◽  
Magnetic Fe3o4

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

scholarly journals The profile of plasma non-esterified fatty acids in children with different terms of type 1 diabetes mellitus

2016 ◽  
Vol 62 (2) ◽  
pp. 206-211 ◽  
Author(s):  
V.A. Akmurzina ◽  
E.E. Petryairina ◽  
S.V. Saveliev ◽  
A.A. Selishcheva
Keyword(s):  
Diabetes Mellitus ◽  
Fatty Acids ◽  
Type 1 Diabetes ◽  
Type 1 Diabetes Mellitus ◽  
Plasma Lipids ◽  
Solid Phase ◽  
Fold Increase ◽  
Healthy Children ◽  
Esterified Fatty Acids

Composition and quantitative content of non-esterified fatty acids (NEFA) were investigated in plasma samples of healthy children (12) and children with type 1 diabetes mellitus (DM1) (31) by gas chromatography (GC) after preliminary NEFA solid-phase extraction from plasma lipids. There was a significant (p<0.001) 1.6-fold increase in the total level of NEFA regardless of the disease duration. In the group of DM1 children with the disease period less than 1 year there was an increase in the arachidonic acid (20:4) content (30%) and the oleic acid trans-isomer (18:1) content (82%), and also a decrease in the docosahexaenoic acid (22:6 n3) content (26% ) and the docosapentaenoic acids (22:5 n-6) content (60%). In the group of DM1 children with prolonged course of this disease the altered NEFA levels returned to the normal level

scholarly journals Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1616 ◽  
Author(s):  
Alessandro Genovese ◽  
Andrea Marrazzo ◽  
Lucia De Luca ◽  
Raffaele Romano ◽  
Nadia Manzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Mycorrhizal Fungi ◽  
Solid Phase ◽  
Saturated Fatty Acids ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Forage Crops ◽  
Seed Inoculation

Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type of feed. This work investigated the influence of ensiled forage obtained by seed inoculation with AMF on the volatile fractions and fatty acid composition of milk. Two experiments were carried out: in the first, buffaloes were fed maize silage, and in the second, cows were fed sorghum silage. The volatile fractions of milk were quantified by headspace solid-phase micro-extraction (HS-SPME), combined with gas chromatography–mass spectrometry (GC-MS), and fatty acids by gas chromatography (GC). The ensiled forage obtained with AMF increased saturated fatty acids (SFAs), and decreased monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in both experiments. The volatile fraction in milk samples obtained from bovines fed mycorrhizal ensiled forage showed an increase of free fatty acids and ketones, responsible for cheesy and fruity odors. Aldehydes, responsible for green and grassy notes, increased only in the milk from buffaloes fed ensiled maize. Our results suggest that inoculation of maize and sorghum seed with AMF, combined with a low rate of fertilizers, leads to ensiled forage that could slightly affect the FA profile and odor quality of milk.

scholarly journals Oils’ Impact on Comprehensive Fatty Acid Analysis and Their Metabolites in Rats

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1232
Author(s):  
Agnieszka Stawarska ◽  
Małgorzata Jelińska ◽  
Julia Czaja ◽  
Ewelina Pacześniak ◽  
Barbara Bobrowska-Korczak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Edible Oils ◽  
Solid Phase ◽  
Linseed Oil ◽  
Standard Diet ◽  
Sprague Dawley ◽  
Rat Serum ◽  
Serum Fatty Acid

Fatty acids, especially polyunsaturated, and their metabolites (eicosanoids) play many pivotal roles in human body, influencing various physiological and pathological processes. The aim of the study was to evaluate the effect of supplementation with edible oils diverse in terms of fatty acid composition on fatty acid contents, activities of converting their enzymes, and on lipoxygenase metabolites of arachidonic and linoleic acids (eicosanoids) in rat serum. Female Sprague-Dawley rats divided into seven groups were used in the study. Animals from six groups were fed one of oils daily (carotino oil, made up by combining of red palm oil and canola oil, linseed oil, olive oil, rice oil, sesame oil, or sunflower oil). One group received a standard diet only. Fatty acids were determined using gas chromatography with flame ionization detection. Eicosanoids—hydroxyeicosatetraenoic (HETE) and hydroxyoctadecadienoic acids (HODE) were extracted using a solid-phase extraction method and analyzed with HPLC. Vegetable oils given daily to rats caused significant changes in serum fatty acid profile and eicosanoid concentrations. Significant differences were also found in desaturases’ activity, with the linseed and olive oil supplemented groups characterized by the highest D6D and D5D activity. These findings may play a significant role in various pathological states.

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