Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

AbstractNile tilapia (Oreochromis niloticus) was grown in Bangladesh with four different feeding treatments as part of a project that aims to produce fish in a cost-effective way for low-income consumers in developing countries. Fillet and head tissue was analysed because both tissues were destined for human consumption. Gas chromatography with mass spectrometry (GC/MS) analyses of transesterified fatty acid methyl ester extracts indicated the presence of ~ 50 fatty acids. Major fatty acids in fillet and head tissue were palmitic acid and oleic acid. Both linoleic acid and polyunsaturated fatty acids with three or more double bonds were presented in quantities > 10% of total fatty acids in fillet, but lower in head tissue. Erucic acid levels were below the newly proposed tolerable daily intake in the European Union, based on the consumption of 200 g fillet per day. Moreover, further analysis produced evidence for the presence of the dicarboxylic fatty acid azelaic acid (nonanedioic acid, Di9:0) in head tissue. To verify this uncommon finding, countercurrent chromatography was used to isolate Di9:0 and other dicarboxylic acids from a technical standard followed by its quantification. Di9:0 contributed to 0.4–1.3% of the fatty acid profile in head tissue, but was not detected in fillet. Fish fed with increasing quantities of flaxseed indicated that linoleic acid was the likely precursor of Di9:0 in the head tissue samples.

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Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽

10.3390/ani11113222 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3222

Author(s):

Maria Giovanna Ciliberti ◽

Antonella Santillo ◽

Rosaria Marino ◽

Elena Ciani ◽

Mariangela Caroprese ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Meat Quality ◽

Fatty Acid Content ◽

Principal Component ◽

Human Consumption ◽

Sheep Breeds ◽

Fatty Acids Profile ◽

Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

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Quality of Cattle Meat and Its Compositional Constituents

Veterinary Medicine International ◽

10.1155/2021/7340495 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Umer Seid Geletu ◽

Munera Ahmednur Usmael ◽

Yesihak Yusuf Mummed ◽

Abdulmuen Mohammed Ibrahim

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Volatile Fatty Acids ◽

Near Infrared ◽

Water Solubility ◽

Quality Attributes ◽

Eating Quality ◽

Human Consumption ◽

Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

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Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

Molecules ◽

10.3390/molecules24183258 ◽

2019 ◽

Vol 24 (18) ◽

pp. 3258 ◽

Cited By ~ 7

Author(s):

Durante ◽

Bleve ◽

Selvaggini ◽

Veneziani ◽

Servili ◽

...

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Saturated Fatty Acids ◽

Human Consumption ◽

High Concentration ◽

Initial Value ◽

Triterpenic Acids ◽

Olive Pulp ◽

Olive Mill ◽

Nutraceutical Products

Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.

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Cholesterol content and fatty acid compositon of red deer carcasses

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600021115 ◽

1991 ◽

Vol 1991 ◽

pp. 161-161

Author(s):

M. Enser ◽

F.M. Whittington ◽

A.V. Fisher ◽

M.H. Davies

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Red Deer ◽

Saturated Fatty Acids ◽

Cholesterol Content ◽

Human Consumption ◽

Occlusive Vascular Disease ◽

Meat Species ◽

Low Cholesterol ◽

Very High

Excessive human consumption of saturated fatty acids and possibly cholesterol is thought to increase the risk of occlusive vascular disease. This has focused attention on ruminant tissues which tend to contain high proportions of saturated fatty acids compared with other meat species, although their cholesterol contents are reported to be quite similar. However, there have been claims, apparently unsubstantiated, that vension has a low cholesterol content and is a healthy food. The aims of this study were to determine the cholesterol contents of muscle and adipose tissue of deer and to investigate their relationship to carcass fatness and tissue fatty acid composition, particularly as venison lipids are reported to be very high saturated.

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Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

Applied Sciences ◽

10.3390/app10114020 ◽

2020 ◽

Vol 10 (11) ◽

pp. 4020

Author(s):

Magdalena Michalak ◽

Katarzyna Skrzypczak ◽

Maciej Nastaj ◽

Konrad Terpiłowski ◽

Tomasz Skrzypek ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Amino Acid Profile ◽

Microstructure Characteristics ◽

Before And After ◽

Microbial Enumeration ◽

Potential Use ◽

Cheese Production ◽

Improved Characteristics

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was determined, surface properties were assessed and microbial enumeration of the experimental cheese was carried out before and after ripening. The values of pH and the content of lactose and protein significantly decreased as a result of maturation. In turn, an increase in LAB growth as well as saturated and unsaturated fatty acids was observed. The use of the fermented curly kale juice improved the textural characteristics and changed the microstructure of the obtained cheese. Finally, the ripening process enhanced the amino acid profile of the Feta-type cheese. These findings indicate that the fermented curly kale juice can be used for manufacture of cheese with improved characteristics and functional properties.

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Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Foods ◽

10.3390/foods9050631 ◽

2020 ◽

Vol 9 (5) ◽

pp. 631

Author(s):

Massimo Mozzon ◽

Roberta Foligni ◽

Cinzia Mannozzi

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Elaeis Guineensis ◽

Current Knowledge ◽

Fats And Oils ◽

Crude Oils ◽

Human Consumption ◽

Food Ingredient ◽

Elaeis Oleifera ◽

Total Fatty Acids

The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.

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