scholarly journals Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

2017 ◽  
Vol 2017 ◽  
pp. 1-8
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Reyna Luz Vidal-Quintanar ◽  
Sergio O. Serna-Saldívar ◽  
Refugio Ortega-Ramirez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Palm Stearin ◽  
Safflower Oil ◽  
Omega 3 ◽  
High Oleic ◽  
Oil Blends ◽  
Omega 6 ◽  
Blending Process ◽  
Oleic Safflower

High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the β crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 339-340
Author(s):  
Sergiane A Araújo ◽  
Ronaldo L Oliveira ◽  
Analívia M Barbosa ◽  
Aline R Silva ◽  
Rebeca D X Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acids Profile ◽  
Coronary Diseases ◽  
Total Diet ◽  
Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P < 0.05. There was no effect (P > 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 83-89
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Sergio O. Serna-Saldívar ◽  
Génesis V. Buitimea- Cantúa ◽  
Elisa Magaña-Barajas ◽  
...  
Keyword(s):  
Palm Stearin ◽  
Polymorphic Form ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Safflower Oil ◽  
Trans Fats ◽  
High Oleic ◽  
Potential Alternative ◽  
Oil Blend ◽  
Oleic Safflower

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

The Fatty Acids Composition and Antioxidant Activity of Walnut Cold Press Oil

2017 ◽  
Vol 68 (3) ◽  
pp. 507-509 ◽  
Author(s):  
Dana Copolovici ◽  
Simona Bungau ◽  
Rica Boscencu ◽  
Delia Mirela Tit ◽  
Lucian Copolovici
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Composition ◽  
Omega 3 ◽  
Walnut Oil ◽  
Cold Press ◽  
Omega 6 ◽  
Very High

The fatty acids composition and antioxidant activity have been determinate for cold press walnut oil. It has been found that the total saturated fatty acids have been 8.8 % while poly unsaturated fatty acids have been 72.84 %. The ratio between omega-6 and omega-3 has been determined as 5.06 which could help in human healthy diet. On the same side, the antioxidant activity of the oil is very high at a level of 3.65 mmol L-1 and a ratio between lipophilic and hydrophilic fractions of 9.45.

scholarly journals Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

2010 ◽  
Vol 53 (4) ◽  
pp. 981-986 ◽  
Author(s):  
Valéria Alcântara Santos Calderelli ◽  
Marta de Toledo Benassi ◽  
Jesuí Vergílio Visentainer ◽  
Graciette Matioli
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Physicochemical Characteristics ◽  
The Other ◽  
Omega 3 ◽  
Sensory Acceptance ◽  
Functional Quality ◽  
Omega 6 ◽  
Low Levels

The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.

scholarly journals Dietary Omega-3 Fatty Acids Increase Survival and Decrease Bacterial Load in Mice Subjected to Staphylococcus aureus-Induced Sepsis

2016 ◽  
Vol 84 (4) ◽  
pp. 1205-1213 ◽  
Author(s):  
Sara L. Svahn ◽  
Marcus A. Ulleryd ◽  
Louise Grahnemo ◽  
Marcus Ståhlman ◽  
Jan Borén ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Bacterial Load ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Content Type ◽  
Beneficial Effects ◽  
Omega 6

Sepsis caused byStaphylococcus aureusis increasing in incidence. With the alarming use of antibiotics,S. aureusis prone to become methicillin resistant. Antibiotics are the only widely used pharmacological treatment for sepsis. Interestingly, mice fed high-fat diet (HFD) rich in polyunsaturated fatty acids have better survival ofS. aureus-induced sepsis than mice fed HFD rich in saturated fatty acids (HFD-S). To investigate what component of polyunsaturated fatty acids, i.e., omega-3 or omega-6 fatty acids, exerts beneficial effects on the survival ofS. aureus-induced sepsis, mice were fed HFD rich in omega-3 or omega-6 fatty acids for 8 weeks prior to inoculation withS. aureus. Further, mice fed HFD-S were treated with omega-3 fatty acid metabolites known as resolvins. Mice fed HFD rich in omega-3 fatty acids had increased survival and decreased bacterial loads compared to those for mice fed HFD-S afterS. aureus-induced sepsis. Furthermore, the bacterial load was decreased in resolvin-treated mice fed HFD-S afterS. aureus-induced sepsis compared with that in mice treated with vehicle. Dietary omega-3 fatty acids increase the survival ofS. aureus-induced sepsis by reversing the deleterious effect of HFD-S on mouse survival.

scholarly journals Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

2019 ◽  
Vol 43 (1) ◽  
pp. 39-45
Author(s):  
Mahmudur Rahman ◽  
Bidhan Chandra Paul ◽  
Ayesha Sharmin ◽  
Mohammad Lokman Hossain ◽  
Subrata Chandra Roy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Saturated Fatty Acids ◽  
Food Samples ◽  
Omega 3 ◽  
Omega 6

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD). Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

scholarly journals Role of blood plasma fatty acids in pathogenesis of stable anginapectoris

2007 ◽  
Vol 6 (4) ◽  
pp. 41-45
Author(s):  
V. V. Novitsky ◽  
R. S. Karpov ◽  
S. V. Klimenkov ◽  
A. B. Salmina ◽  
M. Yu. Kotlovsky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Men And Women ◽  
Number Of Patients ◽  
Omega 6 ◽  
Functional Classes

In men and women suffering from stable angina pectoris of 1-2 functional classes and aged from 35 to 69 years old, decrease of C 23:0 and increase of C 18:1(11) fatty acids was observed regardless of sex, the content of the rest fatty acids changed depending on patients sex. Correlation was found that metabolism of fatty acids in this pathology group depends on patients sex: men in the control group showed decrease in the sum of omega-3 fatty acids as well as in the omega-3/omega-6 fatty acid ratio, while women showed decrease of omega-6 fatty acids at the constant sum of omega-3 fatty acids. Regardless of sex, the presence of this pathology is accompanied with decrease in correlations between fatty acids, as the number of correlations between saturated fatty acids increases and the number of correlations between not saturated and saturated fatty aсids decreases. Change in correlations between not saturated fatty acids depends on sex. In the number of patients having supernormal fatty acid contents, no pronounced differences were found between men and women.

scholarly journals Oxidised metabolites of the omega-6 fatty acid linoleic acid activate dFOXO

2020 ◽  
Vol 3 (2) ◽  
pp. e201900356
Author(s):  
So Yeon Kwon ◽  
Karen Massey ◽  
Mark A Watson ◽  
Tayab Hussain ◽  
Giacomo Volpe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Insulin Signaling ◽  
Saturated Fatty Acids ◽  
Significant Risk ◽  
Significant Risk Factor ◽  
Lipid Mediator ◽  
Omega 3 ◽  
Omega 6

Obesity-induced inflammation, or meta-inflammation, plays key roles in metabolic syndrome and is a significant risk factor in diabetes and cardiovascular disease. To investigate causal links between obesity, meta-inflammation, and insulin signaling we established a Drosophila model to determine how elevated dietary fat and changes in the levels and balance of saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) influence inflammation. We observe negligible effect of saturated fatty acid on inflammation but marked enhancement or suppression by omega-6 and omega-3 PUFAs, respectively. Using combined lipidomic and genetic analysis, we show omega-6 PUFA enhances meta-inflammation by producing linoleic acid–derived lipid mediator 9-hydroxy-octadecadienoic acid (9-HODE). Transcriptome analysis reveals 9-HODE functions by regulating FOXO family transcription factors. We show 9-HODE activates JNK, triggering FOXO nuclear localisation and chromatin binding. FOXO TFs are important transducers of the insulin signaling pathway that are normally down-regulated by insulin. By activating FOXO, 9-HODE could antagonise insulin signaling providing a molecular conduit linking changes in dietary fatty acid balance, meta-inflammation, and insulin resistance.

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