scholarly journals Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

2020 ◽  
Author(s):  
Hanan A. Al-Amiri ◽  
Nisar Ahmed ◽  
Tahani Al-Sharrah
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Nutritional Quality ◽  
Cardiovascular Health ◽  
Health Programs ◽  
Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

scholarly journals The Fatty Acid Profile of Oils from Garcinia kola, Tetracarpodium conopodium and Tectona grandis

2019 ◽  
pp. 1-5
Author(s):  
A. M. Oyekanmi ◽  
A. Adejoro ◽  
B. B. Adeleke
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Essential Fatty Acids ◽  
Tectona Grandis ◽  
Major Fatty Acid ◽  
Monounsaturated Fatty Acid ◽  
Garcinia Kola

The fatty acids in the oil of Garcinia kola, Tetracarpodium conopodium and Tectona grandis were determined using a Perkin Elmer Auto sampler XL gas chromatograph with FID detector and split injector operating at 220ºC. The result showed that Garcina kola contained saturated fatty acid (15.78%) monounsaturated fatty acid (33.29%) and polyunsaturated fatty acid (50.92%). Tetracarpodium conopodium contained saturated fatty acid (5.72%) monounsaturated fatty acid (77.31%) and polyunsaturated fatty acid (16.96%) tectona grandis contained saturated fatty acid (59.93%), monounsaturated fatty acid (24.08%) and polyunsaturated fatty acid 15.99%. The major fatty acid in Garcinia kola is oleic acid, while the major fatty acid in Tetracarpodium conopodum is paullinic acid and the major fatty acid in Tectona gradis is palmitic acid. In conclusion, the result of the fatty acid profile showed that Tetracarpodium conopodium and Garcinia kola contained high percentage of essential fatty acids while Tectona grandis also contained some essential fatty acids. Therefore the seeds oils may be useful in the food, beverages, fine chemical, oil and pharmaceutical industries.

Proximate composition and fatty acid profile in different tissues of juvenile Siganus guttatus fed with Enteromorpha prolifera

2018 ◽  
Author(s):  
C. Song ◽  
F. Zhao ◽  
J. Y. Liu ◽  
Y. Wang ◽  
X. R. Huang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Total Content ◽  
Enteromorpha Prolifera ◽  
Health Function ◽  
Different Tissues

The proximate composition and fatty acid profile of five tissues (head, skin, bones, muscle and liver) of juvenile Siganus guttatus fed with Enteromorpha prolifera were investigated. The results indicated that: (1) The content of protein and fat among these five tissues showed a significant differences (P Lass Than 0.05). The muscle has the highest content of protein and the lowest content of fat. (2) The highest content of fatty acid in SFA is 16:0 in all five tissues, the highest content of fatty acid in MUFA is18:1n-9c (cis) in skin, bones, muscle and liver, while the highest content of PUFA is DHA in muscle. Muscle contained the highest value of DHA and EPA, the total content was more than 100 times in bones. Muscle tissue is rich in many important polyunsaturated fatty acids such as EPA, DPA, DHA, ARA and ALA, which has better nutritional quality and immune and health function.

scholarly journals SPELT PASTA ENRICHED WITH ω-3 FATTY ACIDS

2018 ◽  
Vol 7 (12) ◽  
Author(s):  
Jelena Filipović ◽  
Vladimir Filipović ◽  
Milenko Košutić
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
New Product ◽  
Consumer Acceptability ◽  
Technological Changes ◽  
Acid Ratio ◽  
Technological Quality

In this paper the quality of spelt pasta with the addition of ω-3 fatty acid, which is positively contributing to thefunctional and technological changes of the product is investigated.ω-3 fatty acids are added in the quantity of 0%,0.2%, 0.4% and 0.6% based on farina. Concerning pasta quality addition of ω-3 fatty acids is related to increasedcooking time and cooking loss, as well as reduced pasta stickiness. Gas chromatography with mass spectrometry wasused for carrying out a quantitative analysis of the liposoluble pasta extract. Pasta with 0.6% ω-3 fatty acids contains0.6048 g /100 fatty acids, which positively contributes to ω-6/ω-3 fatty acid ratio in daily meal, thus meeting valuesrecommended by nutritionists. This type of pasta is a new product with good technological quality, improved fattyacids profile and sensory characteristics with consumer acceptability range.

scholarly journals Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

1997 ◽  
Vol 78 (1) ◽  
pp. S49-S60 ◽  
Author(s):  
J. D. Wood ◽  
M. Enser
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Chain Polyunsaturated Fatty Acid ◽  
Antioxidant Vitamin ◽  
Polyunsaturated Fatty Acid Content ◽  
Acid Ratio

Meat has been identified, often wrongly, as a food having a high fat content and an undesirable balance of fatty acids. In fact lean meat is very low in fat (20–50g/kg), pork and poultry have a favourable balance between polyunsaturated and saturated fatty acids (P:S) and grazing ruminants produce muscle with a desirable n–6:n–3 polyunsaturated fatty acid ratio. In all species, meat fatty acid composition can be changed via the diet, more easily in single-stomached pigs and poultry where the linoleic, α-linolenic and long-chain polyunsaturated fatty acid content responds quickly to raised dietary concentrations. Recent work in pigs has attempted to manipulate the n–6:n–3 ratio by feeding higher levels of α-linolenic acid (e.g. in rapeseed) or its products eicosapentaenoic acid (20:5) and docosahexaenoic acid (22:6) present in fish oils. In ruminants the challenge is to increase the P:S ratio whilst retaining values for n–6: n–3 found in cattle and sheep fed on forage diets. The saturating effect of the rumen can be overcome by feeding polyunsaturated fatty acids which are protected either chemically, by processing, or naturally e.g. within the seed coat. Some protection occurs when grain-based or grass-based diets are fed normally, leading to relatively more n–6 or n–3 fatty acids respectively. These produce different flavours in cooked meat due to the different oxidative changes occurring during storage and cooking. In pigs and poultry, high n–3 fatty acid concentrations in meat are associated with fishy flavours whose development can be prevented with high dietary (supranutritional) levels of the antioxidant vitamin E. In ruminants, supranutritional vitamin E delays the oxidative change of oxymyoglobin to brown metmyoglobin and may also influence the characteristic flavours of beef and lamb.

scholarly journals Fatty Acid Profile of Blood Plasma at Mating and Early Gestation in Rabbit

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3200
Author(s):  
Imane Hadjadj ◽  
Anna-Katharina Hankele ◽  
Eva Armero ◽  
María-José Argente ◽  
María de la Luz García
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Blood Plasma ◽  
Fatty Acid Profile ◽  
Embryo Development ◽  
Ovulation Rate ◽  
Early Gestation ◽  
Positive Correlations ◽  
Long Chain

The aim of this study was to analyse the fatty acid (FA) profile of blood plasma at mating and 72 hpm by gas chromatography. Moreover, the correlation between FA and ovulation rate, normal embryos and compacted morulae was estimated. Palmitic, linoleic, oleic and stearic were the highest FA concentrations at mating and 72 hpm. Most long chain saturated and PUFA were higher at 72 hpm than at mating, while MUFA were higher at mating. SFA, MUFA and PUFA were high and positively correlated. Correlation was 0.643 between MUFA at mating and ovulation rate, and 0.781 between MUFA and normal embryos, respectively. Compacted morulae were slightly correlated with SFA at mating (0.465). In conclusion, the FA profile of plasma varies depending on the reproductive cycle of the rabbit female, adapting to energetic requirements at mating and early gestation. Moreover, positive correlations are found between fatty acids and ovulation rate and embryo development and quality.

Sire and dam breed effects on fatty acid profiles in the longissimus dorsi muscle and subcutaneous fat of beef cattle

2006 ◽  
Vol 46 (7) ◽  
pp. 913 ◽  
Author(s):  
J. F. Graham ◽  
E. Bernaud ◽  
M. P. B. Deland
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fatty Acid Ratio ◽  
Longissimus Dorsi Muscle ◽  
Acid Ratio ◽  
Saturated Fatty Acid Ratio

This study investigated the effect of sire and dam breed on the fatty acid profiles of muscle and subcutaneous fat in beef cattle. Seven hundred and ninety-three steer and 222 female progeny derived from mating Angus and Hereford cows to Angus, Hereford, Limousin and Simmental bulls, were slaughtered at around 2 years of age (about 540 kg liveweight). The mean fat content of the longissimus dorsi muscle ranged from 4.6% for the Limousin-sired cattle to 6.0% for the Angus-sired cattle. Breed differences occurred in the majority of fatty acids from the intramuscular fat, but fewer differences were observed from the subcutaneous fat. The Limousin- and Simmental-sired progeny had less (P<0.001) saturated fat and more (P<0.001) unsaturated intramuscular fat compared with the Angus- and Hereford-sired cattle. The Angus and Simmental cattle had more (P<0.001) monounsaturates than the Limousin and Hereford cattle. There were differences (P<0.001) in the level of intramuscular polyunsaturates between all 4 sire-breeds, the Limousin having the highest and Angus the lowest. Simmental progeny had significantly higher levels of polyunsaturated fatty acids, compared with the Hereford-sired progeny, as well as a higher monousaturated : saturated fatty acid ratio. Hereford-sired progeny had a lower (P<0.001) monousaturated : saturated fatty acid ratio in the intramuscular fat. Intramuscular fatty acids were affected by dam breed, with progeny of Hereford cows having a higher percentage of unsaturated fatty acids (P = 0.015), lower saturated fatty acids (P = 0.011), and a higher monousaturated : saturated fatty acid ratio (P = 0.028) than those of Angus cows. There was no effect of dam breed on the totals of the different fatty acid groups in the subcutaneous fat. The subcutaneous fat had higher levels of saturated fatty acids and lower levels of unsaturated and polyunsaturated fatty acids compared with the intramuscular fat. Although the differences reported were generally small, it would seem that there may be scope to utilise these genetic differences to produce meat with more desirable fatty acid characteristics.

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