Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats

Introduction: Identifying dietary interventions for cardiometabolic disease prevention in individuals with metabolic syndrome is relevant to a significant portion of the population. Numerous studies have investigated the effects of canola oil on cardiovascular disease risk; however, no studies have compared canola oil diets to a control diet with a fatty acid composition characteristic of Western intakes in individuals with metabolic syndrome risk factors. The objectives of this study were to evaluate effects of canola oil, high-oleic acid canola oil (HOCO), and a control oil (blend of butter, safflower, coconut, and flaxseed oils formulated to represent a Western diet fatty acid profile) on lipids, lipoproteins, and apolipoproteins. Hypothesis: We tested the hypothesis that the two canola oil diets would elicit beneficial effects on the total lipid/lipoprotein profile compared to the Western (control oil) diet. Methods: In a multi-center, double blind, randomized, three-period crossover, controlled feeding clinical trial, 119 individuals with an increased waist circumference plus at least one additional metabolic syndrome risk factor consumed prepared isocaloric, weight maintenance diets containing canola oil [17.5% E from monounsaturated fatty acids (MUFA), 9.2% polyunsaturated fatty acids (PUFA), 6.6% saturated fatty acids (SFA)], HOCO (19.1% E from MUFA, 7.0% PUFA, 6.4% SFA), or control oil (11% E from MUFA, 10% PUFA, 12% SFA) for six-weeks each separated by 4-12 week washouts. The differences at the end of 42 days of feeding were tested. Results: The canola oil and HOCO resulted in lower endpoint total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), the TC: high-density lipoprotein-cholesterol (HDL-C) ratio, apolipoprotein (apo) B, the apoB: apoA1 ratio, and non-HDL-C compared to control oil ( P <0.0001 for treatment effect), with no differences between HOCO and canola oil for these parameters. Endpoint apoA1 did not significantly differ between the two canola oils and control, but was higher after the HOCO compared to canola oil (1.46 ± 0.02 g/L vs. 1.43 ± 0.02 g/L, P = 0.0462). There were no differences among the three diets in endpoint triglycerides or HDL-C. Conclusions: Incorporating canola or high-oleic acid canola oils into the diet improves blood lipids and lipoproteins compared to a contemporary Western diet in individuals with at least two criteria for metabolic syndrome.

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“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry

Foods ◽

10.3390/foods10061393 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1393

Author(s):

Raffaele Romano ◽

Alessandra Aiello ◽

Lucia De Luca ◽

Alessandro Acunzo ◽

Immacolata Montefusco ◽

...

Keyword(s):

Fatty Acids ◽

Palm Oil ◽

Sunflower Oil ◽

Coconut Oil ◽

Polar Compounds ◽

Shea Butter ◽

Free Acidity ◽

Total Polar Compounds ◽

Bakery Industry ◽

Oil Blend

“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.

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Effects of blend of canola oil and palm oil on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids in goats

Animal Science Journal ◽

10.1111/asj.12549 ◽

2015 ◽

Vol 87 (9) ◽

pp. 1137-1147 ◽

Cited By ~ 23

Author(s):

Kazeem Dauda Adeyemi ◽

Awis Qurni Sazili ◽

Mahdi Ebrahimi ◽

Anjas Asmara Samsudin ◽

Abd Rasak Alimon ◽

...

Keyword(s):

Fatty Acids ◽

Growth Performance ◽

Palm Oil ◽

Canola Oil ◽

Nutrient Intake ◽

Rumen Fermentation

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Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil

Ciência Rural ◽

10.1590/0103-8478cr20160688 ◽

2017 ◽

Vol 47 (8) ◽

Cited By ~ 1

Author(s):

Angela Maria Backes ◽

Carlos Pasqualin Cavalheiro ◽

Flávia Santi Stefanello ◽

Fernanda Luísa Lüdtke ◽

Nelcindo Nascimento Terra ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Canola Oil ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Fecal Coliforms ◽

Fermented Sausages ◽

Microbiological Properties

ABSTRACT: Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emulsified canola oil. Fat contents decreased while moisture contents increased in Italian-type salami with emulsified canola oil. The growth of lactic acid bacteria in salami was not affected by canola oil and absence of fecal coliforms, coagulase-positive staphylococci, and Salmonella were reported during processing of fermented sausages. Lower levels of saturated fatty acids (SAFAs), higher levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were observed in salami with emulsified canola oil. Together, our results indicated that substituting pork backfat with emulsified canola oil improved the nutritional values of Italian-type salami.

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Effects of vitamin E, an oil blend and L-Arginine on breast meat from broiler chickens

South African Journal of Animal Science ◽

10.4314/sajas.v50i5.13 ◽

2021 ◽

Vol 50 (5) ◽

Author(s):

J. Khatun ◽

T. C. Loh ◽

H. L. Foo ◽

H. Akit ◽

R. Mohamad ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Meat Quality ◽

Palm Oil ◽

Sunflower Oil ◽

The Other ◽

Breast Meat ◽

Free Thiol ◽

Oil Blend

The study examined the effects of supplementing vitamin E on the fatty acid profile and breast meat quality of broilers fed diets containing an oil blend and L-Arginine. Two hundred sixteen Cobb 500 one-day-old broilers were randomly allocated to six treatments, namely T1: 6% palm oil (control); T2: blend of 4% palm oil and 2% sunflower oil + 0.25% L-Arginine (positive control); T3: T2 with 20 mg/kg vitamin E added; T4: T2 with 50 mg/kg vitamin E added; T5: T2 with 100 mg/kg vitamin E added; and T6: T2 supplemented with 150 mg/kg vitamin E. Relative to T1, the other diets increased growth rate and improved feed conversion ratio (FCR) similarly. Linoleic, arachidonic, and polyunsaturated fatty acids were greater and palmitic and saturated fatty acids were lower in the meat of birds fed T2–T6 relative to T1. Supplementation of vitamin E reduced drip loss (DL) and increased redness, tenderness, free thiol content, and the oxidative stability of meat during storage at 4 °C. Regardless of diet, free thiol, redness and Warner-Bratzler shear force (WBSF) value decreased significantly, whereas the carbonyl content, thiobarbituric acid-reactive substances (TBARS), and DL of breast meat increased over the ageing period. In conclusion, relative to T1, the other diets were effective in improving growth performance and meat quality during post-mortem storage Key words: fatty acid profile, free thiol, lipid oxidation, palm oil, protein oxidation, sunflower oil

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Characterization of Cocoa Butter Equivalent from Formulated Hard Palm Oil Mid-fraction and Canola Oil Blend

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/807/4/042075 ◽

2021 ◽

Vol 807 (4) ◽

pp. 042075

Author(s):

R Mutia ◽

D N A Zaidel ◽

II Muhamad

Keyword(s):

Cocoa Butter ◽

Palm Oil ◽

Canola Oil ◽

Cocoa Butter Equivalent ◽

Oil Blend

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Perbandingan Karakteristik Surfaktan Metil Ester Sulfonat dan Sodium Lauril Sulfonat sebagai Bahan Emulsifier

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v9i2.1715 ◽

2016 ◽

Vol 9 (2) ◽

pp. 167-176

Author(s):

Eldha Sampepana ◽

Paluphy Eka Yustini ◽

Aditya Rinaldi ◽

Amiroh Amiroh

Keyword(s):

Fatty Acids ◽

Surface Tension ◽

Methyl Ester ◽

Interfacial Tension ◽

Palm Oil ◽

Emulsion Stability ◽

Raw Material ◽

Enzymatic Method

Surfactant which is used as raw emulsifier in an industry activity such as Sodium Lauryl Sulfonate is a raw material import, it is petroleum derivative which is not renewable and may cause pollution to the environment, because it is not degraded and are carcinogenic. The purpose of the research is to compare the characteristics of the Quaternary methyl ester sulfonat (MES) and Sodium Lauryl Sulfonat (SLS) as emulsifier. First, make the MES by filtering and eliminating fatty acids of palm oil, then process the MES with enzymatic method become methyl ester, then react it in sulfonation and metanolization process, and also neutralized with NaOH. Next, the MES experiment is compared with SLS and existing MES in the market. The results show that surfactants MES experiment has value hidrofil lipofil balance (HLB) interfacial tension and emulsion stability greater than MES in the market and SLS. And the surface tension of MES experiment is larger than MES in the market, but smaller compared to SLS.ABSTRAKSurfaktan yang digunakan sebagai bahan baku emulsifer dalam aktivitas suatu industri pada saat ini seperti Sodium Lauril Sulfonat merupakan bahan baku import yang merupakan turunan dari minyak bumi, dengan sifat tidak dapat diperbaharui dan dapat menimbulkan pencemaran terhadap lingkungan karena tidak mudah terdegradasi serta bersifat karsinogenik. Metil ester sulfonat dari bahan minyak sawit merupakan surfaktan dengan sifat mudah terdegradasi yang perlu diketahui karakteristiknya. Penelitian bertujuan untuk membandingkan karakteristik surfaktan metil ester sulfonat (MES) dan Sodium Lauril Sulfonat (SLS) sebagai bahan emulsifier. Mula-mula dilakukan pembuatan MES dengan cara menyaring dan menghilangkan asam lemak minyak sawit terlebih dahulu, kemudian diolah menjadi metil ester secara enzimatis, lalu direaksikan secara sulfonasi dan metanolisis, serta dinetralkan dengan NaOH. Selanjutnya MES hasil percobaan dibandingkan dengan SLS dan MES yang ada dipasaran. Hasil penelitian menunjukkan bahwa surfaktan MES memiliki nilai hidrofil lipofil balance (HLB) tegangan antar muka dan stabilitas emulsi lebih besar apabila dibandingkan dengan MES di pasaran dan SLS, kecuali nilai stabilitas emulsi antara MES dan SLS sama. Dan tegangan permukaan MES hasil percobaan, lebih besar dibandingkan dengan MES dipasaran, dan lebih kecil dibandingkan dengan SLS. Kata kunci : Metil ester sulfonat, hidrofil lipofil balance, emulsifier, sodium lauril sulfonat , stabilitas emulsi

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Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽

10.3390/ani11061590 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1590

Author(s):

Grażyna Czyżak-Runowska ◽

Jacek Antoni Wójtowski ◽

Romualda Danków ◽

Daniel Stanisławski

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Birth Order ◽

Fatty Acid Profile ◽

Age Structure ◽

Atherogenic Index ◽

Milk Samples ◽

Stage Of Lactation ◽

Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

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