scholarly journals Effect of extract from common oat on the antioxidant activity and fatty acid composition of the muscular tissues of geese

2021 ◽  
Vol 12 (2) ◽  
pp. 307-314
Author(s):  
O. O. Danchenko ◽  
Y. V. Nicolaeva ◽  
O. I. Koshelev ◽  
M. M. Danchenko ◽  
O. V. Yakoviichuk ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Cardiac Muscle ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Live Weight ◽  
Physiological Loading ◽  
Muscle Dynamics ◽  
Antioxidative Protection

Among natural antioxidants, increasing attention is being drawn to avenanthramides - phenolic compounds of the common oat Avena sativa (Linnaeus, 1753). Research has shown that avenanthramides have much higher antioxidant activity than well-known bioflavanoids. Currently, a great deal of work is being conducted on the structure of these compounds and mechanisms of their effect on the organism of humans and animals. We explored the specifics of the influence of aqueous extract from A. satíva on the antioxidant activity and fatty acid composition of lipids of histologically similar tissues of geese with different levels of aerobicity (muscles of the stomach and cardiac muscle), dynamics of the birds’ live weight and pterylographic parameters under physiological loading by the development of contour and juvenile feathers. The addition of extract of oat to the diet of geese during growth of feathers was observed to increase the antioxidant activity of their tissues. Physiological loading related to the development of contour feathers in the examined tissues of geese significantly weakens as a result of selective inhibition of synthesis of unsaturated fatty acids, especially oleic acid, the content of which in 28-day old geese of the experimental group decreased by 31.7 in the cardiac muscle and 46.8 times in the stomach, compared with the control. Further changes in fatty acid composition were characterized by lower number of differences between the control and experimental groups. Increase in antioxidant activity in these tissues during development of juvenile feathers (day 49) occurs as a result of activation of alternative mechanisms of antioxidative protection, which take place with no significant changes in fatty acid composition. Furthermore, we determined that in the stomach and cardiac muscles of geese, the action of extract from common oat activated mechanisms of antioxidative protection, which increased the level of correlation between the changes in fatty acid composition. The study confirmed that the extract caused not only significant increase in the weight of geese at the end of the experiment, but also improved their pterylographic parameters. Therefore, it is practical to conduct similar studies on wild species of birds grown for hunting, because this process of development of feathers, particularly for such species of birds, is essential.

scholarly journals Nutrients, fatty acid composition and antioxidant activity of the flowers and seed oils in wild populations of Paeonia ludlowii

2019 ◽  
pp. 206
Author(s):  
Jie Li, Zai-Hua Wang
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Seed Oils ◽  
Wild Populations ◽  
The Impact

Wild Paeonia ludlowii is considered as a traditional ornamental plant, but its flowers and seed oils are edible with important economic values, and the variation of nutrients, fatty acid composition in wild populations is scarcely known. Flowers and seeds of P. ludlowii were collected from two wild populations for evaluating the nutrients in flowers, composition of fatty acids in seed oils and the antioxidant activity. The flowers contained high composition of proteins, carbohydrates, amino acids, total flavonoids, phenolic compounds and essential minerals. Seed oil yield reached up to 21.95% using supercritical CO2 fluid extraction, and it contained 14 fatty acids (up to 93.35 g/100g seed oil), especially the unsaturated fatty acids (oleic acid, linoleic acid and α-linolenic acid) was up to 88.69% with low ω6/ω3 ratios of 0.58. The antioxidant capacity can be arranged in the order of trolox > flower extracts > seed oil according to the DPPH and ABTS free radical assay. Contents of nutrient in flowers and fatty acids in seed oils were significantly different between two wild populations due to the impact of different growing environments. These results indicate that flowers and seed oils of P. ludlowii are potential food resources in human diets.

scholarly journals Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

2022 ◽  
Vol 72 (4) ◽  
pp. e430
Author(s):  
A. Bodaghzadeh ◽  
K. Alirezalu ◽  
S. Amini ◽  
A. Alirezalu ◽  
R. Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Capparis Spinosa

The present study evaluates the contents in bioactive compounds, antioxidant activity, oil content and fatty acid composition of Capparis spinosa seeds. Samples were collected from 5 different habitats (AH: Ahar; KU: Kurdistan; U1, U2 and U3: Urmia) in Iran. The oil content in the seeds ranged from 16 to 27%. The predominant fatty acid was linoleic acid (45-50%) followed by oleic acid (30-39%), palmitic acid (2-8%) and stearic acid (2-3%). Total phenolic content (TPC) varied from 16.3 to 24.2 mg GAE/ g DW; total flavonoid content (TFC) ranged from 1.48 to 3.05 mg QE/g DW; and the antioxidant activity (DPPH assay) of the seeds was between 35 and 63%. The compounds obtained from different genotypes of C. spinosa seeds had different compositions, great antioxidant capacity and unsaturated fatty acids, and therefore could be a prospective source of natural bioactive molecules for the food and health industry.

scholarly journals Extract of oats as a modulator of fatty acid composition of geese tissues in the conditions of physiological stress

Biologija ◽  
2020 ◽  
Vol 66 (1) ◽  
Author(s):  
Olena Danchenko ◽  
Lubov Zdorovtseva ◽  
Oleg Vishchur ◽  
Оleksandr Koshelev ◽  
Tatiana Halko ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Physiological Stress ◽  
Live Weight ◽  
Selective Inhibition ◽  
Antioxidant Supplements ◽  
Liver Tissues

Feeding natural antioxidant supplements to animals and birds has multiple advantages over traditional synthetic vitamins of the antioxidant group. This study investigated the effect of the Avena satíva extract on the antioxidant status and fatty acid composition of liver tissues, the brain, and skeletal muscles of geese, live weight dynamics, and pterylographic parameters during physiological stress of formation of contour and juvenile feathers. It is confirmed that adding oat extract to the geese diet during physiological stress increases tissue antioxidant activity. It was established that during the formation of contour feathers (day 28), the voltage of the antioxidant system is significantly weakened by the action of the extract due to selective inhibition of the synthesis of unsaturated fatty acids, in particular oleic. The synthesis of palmitic and stearic acids is activated. The oat extract caused the most remarkable changes in liver tissues. The subsequent period of formation of juvenile feathers (49 days) is characterized by equalization of the composition of fatty acids in the control and experimental groups. At the end of the experiment, the mass of the geese of the experimental group increased by 17.9% and their pterylographic parameters improved.

A note on the fatty acid composition of backfat from boars in comparison with gilts and barrows

1980 ◽  
Vol 31 (2) ◽  
pp. 217-219 ◽  
Author(s):  
R. R. Smithard ◽  
W. C. Smith ◽  
M. Ellis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Sex Difference ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Live Weight ◽  
Large White ◽  
Degree Of Unsaturation

ABSTRACTBackfat from each of 25 littermate boars, barrows and gilts, which were crosses of the Large White and British Landrace breeds slaughtered at approximately 90 kg live weight, was analysed for fatty acid composition. Fat from boars had a significantly higher proportion of total unsaturated fatty acids (61·6%) compared with barrows (60·2%), This sex difference was due to a lower palmitic acid (16:0) content and higher linoleic (18:2) and linolenic (18:3) fatty acid levels in backfat of boars. Gilts were intermediate to boars and barrows in the degree of unsaturation of backfat.

scholarly journals Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

2018 ◽  
Vol 69 (2) ◽  
pp. 246 ◽  
Author(s):  
R. H.H. Pinto ◽  
C. Sena ◽  
O. V. Santos ◽  
W. A. Da Costa ◽  
A. M.C. Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Supercritical Co2 ◽  
Unsaturated Fatty Acids ◽  
Mass Yield ◽  
Cooking Oil ◽  
Functional Quality

Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

scholarly journals INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

2020 ◽  
Vol 3 ◽  
pp. 18-25
Author(s):  
Nataliia Bozhko ◽  
Vasyl Pasichnyi ◽  
Andriy Marynin ◽  
Vasyl Tischenko ◽  
Igor Strashynskyi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Meat Product ◽  
Control Sample ◽  
Oxidation Products ◽  
Biological Efficiency ◽  
Rosemary Extract ◽  
Peking Duck

The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

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