Fatty acid profile and physicochemical characterization of buriti oil during storage

ABSTRACT: The objective of this research was to evaluate the fatty acid profile and physicochemical properties of buriti oil under storage conditions. The oil was analyzed for 70 days by evaluating the physicochemical characteristics of acidity index, refractive index, bulk density, absolute viscosity, peroxide index, lipid oxidation by TBARS method, color parameters (L *, a *, b *, C * e h *) and carotenoid profile (α-carotene and β-carotene) for every 10 days of storage, in addition to the β-carotene/linoleic acid system and fatty acid profile. Variables remained stable over the analysis periods and the total carotenoids ranged from 836.91 to 1036.96 µg/g. Oleic acid accounted for the highest content among fatty acids, with a value of 78.06 g/100 g of fatty acids and a ω6/ω3 ratio of 1.95. Buriti oil has a nutritional quality and a fatty acid profile that justifies recommendations for its consumption, suggesting the need for regulatory bodies to draw up a standardized protocol for extracting oil from the fruit pulp.

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Physicochemical characterization of the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae)

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol21_num3_art:1791 ◽

2020 ◽

Vol 21 (3) ◽

pp. 1-11

Author(s):

Michelle Cardoso Coimbra ◽

Débora Maria Moreno Luzia ◽

Neuza Jorge

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Refractive Index ◽

Fatty Acid ◽

Potassium Hydroxide ◽

High Performance ◽

Physicochemical Characterization ◽

Physicochemical Characteristics ◽

Total Phenolic

The aim of the study was to characterize the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) according to official analytical methods. Total phenolic and carotenoids contents were evaluated by spectrophotometry, and tocopherols composition by high-performance liquid chromatography. The fatty acid profile was obtained through gas chromatography from samples transesterified with potassium hydroxide in methanol and n-hexane. According to the proximate composition, bacuri pulp contained 41.5 % carbohydrates and 39.2 % lipids. Regarding its physicochemical properties, the oil showed a free fatty acids content of 0.7 %, a peroxide value of 1.4 meq/kg, a refractive index of 1.463, an iodine number of 84.3 g I2/100 g, a saponification number of 193.5 mg KOH/g, an unsaponifiable matter of 0.5 %, and 48.7 h of oxidative stability. Total phenolic, carotenoids, and tocopherols contents recorded values of 2.4 mg GAE/g, 243.0 µg/g, and 86.8 mg/kg, respectively. The bacuri oil showed a fatty acid composition similar to olive oil and a high percentage of unsaturation, finding 67.3 % of monounsaturated acids, and 11.3 % of polyunsaturated acids. The main fatty acids were oleic (67.3 %), palmitic (13.3 %), and linoleic (10.5 %). Due to its physicochemical characteristics, bacuri oil has a great potential to be used in food preparations, such as salad oil or in margarine formulation.

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Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil

Grasas y Aceites ◽

10.3989/gya.0557171 ◽

2018 ◽

Vol 68 (4) ◽

pp. 220 ◽

Cited By ~ 7

Author(s):

M. L.F. Freitas ◽

R. C. Chisté ◽

T. C. Polachini ◽

L. A.C.Z. Sardella ◽

C. P.M. Aranha ◽

...

Keyword(s):

Fatty Acids ◽

Thermal Behavior ◽

Monounsaturated Fatty Acids ◽

Complete Characterization ◽

Total Carotenoids ◽

Electronic Density ◽

Mauritia Flexuosa ◽

Buriti Oil ◽

Β Carotene

This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α- and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds.

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Effect of carrot supplementation on nutritional value of insects: a case study with Jamaican field cricket (Gryllus assimilis)

Journal of Insects as Food and Feed ◽

10.3920/jiff2021.0138 ◽

2021 ◽

pp. 1-10

Author(s):

M. Kulma ◽

D. Petříčková ◽

M. Kurečka ◽

Z. Kotíková ◽

J. Táborský ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Nutritional Value ◽

Field Cricket ◽

Feed Conversion ◽

Beneficial Effects ◽

Total Fatty Acids ◽

Β Carotene

The fortification of feed is known to be a useful tool to manipulate the nutritional value of insects. This study aimed to reveal the effect of carrot supplement duration on the basic nutrients, fatty acid profile, carotenes, and tocopherols. Jamaican crickets (Gryllus assimilis) were provided with chicken feed supplemented with carrots ad libitum for 0, 3, 7, 14 and 60 days prior to harvest. The supplementation increased the levels of α-carotene and β-carotene in the insects. The content of carotenoids did not significantly differ between groups fed carrot for 14 (α-carotene = 13.7 μg/g DM; β-carotene = 34.6 μg/g DM) and 60 days (α-carotene = 15.2 μg/g DM; β-carotene = 37.2 μg/g DM), suggesting that the capacity of the insects to store carotenes is limited. Some carotenoids (α-carotene = 5.4 μg/g DM; β-carotene = 12.8 μg/g DM) were found in crickets given carrot supplementation for only 3 days prior to harvest. Carrot supplementation affected the fatty acid profile of the insects. Crickets fed carrot for 60 and 14 days contained lower levels of SFA (32.00 and 32.74% of total fatty acids respectively) and higher levels of PUFA (33.06 and 32.49% of total fatty acids respectively) in comparison with insects fed for 0, 3 or 7 days. No influence of carrot supplementation was observed in feed conversion, tocopherols and basic nutrients (proteins, lipids, ash). Conclusively, the paper showed some beneficial effects of carrot supplementation, when the highest levels of carotenoids were reached by 14 and 60 days of carrot provision. Therefore, the whole life supplementation seems to be not necessary to reach the increased content of carotenoids in crickets.

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The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽

10.3390/molecules26175122 ◽

2021 ◽

Vol 26 (17) ◽

pp. 5122

Author(s):

Agnieszka Orkusz ◽

Wioletta Wolańska ◽

Urszula Krajinska

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Lipid Oxidation ◽

Fatty Acid Profile ◽

Fatty Acid Content ◽

Storage Conditions ◽

Nutrient Loss ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

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Optimization Growth of Spirulina (Arthrospira) Platensis in Photobioreactor Under Varied Nitrogen Concentration for Maximized Biomass, Carotenoids and Lipid Contents

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798410666181227125229 ◽

2020 ◽

Vol 11 (1) ◽

pp. 40-48 ◽

Cited By ~ 1

Author(s):

Hanaa H. Abd El Baky ◽

Gamal S. El Baroty ◽

Enas M. Mostafa

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Total Lipid ◽

Lipid Extraction ◽

Arthrospira Platensis ◽

Total Carotenoids ◽

Lipid Contents ◽

Cold Condition ◽

Lipid Compounds

Aims and Background: Spirulina (Arthrospira) platensis (SP) microalgae were cultured in Zarrouk Medium (ZM), containing three nitrogen concentrations (N-limited, N-optimal and Nrich medium) in ten liter-photo-bioreactor (10 L PBR) for 15-days, in order to study changes in lipid compounds (total carotenoids and total lipids and their effect on fatty acid profile). Based on US patent, the yield of bioactive compounds (such as gamma-linolenic acid GLA, C18:3) extracted from microalgae biomass, mainly depends on the extraction processes (1). GLA has much attention with respect to its therapeutic properties such as its ability to decrease blood cholesterol levels. Methods: The impact of the addition of N in cultures of S. platensis in terms of growth, biomasses and induced lipid compounds (total carotenoids and total lipid contents and its fatty acid profile), as well as the Sonication (SON) and Microwave (MIC) process as aiding techniques for lipid extraction compared with a Cold Condition (COL), was examined. GC/MS method was used to determine the fatty acid profile of lipid extract of SP cultures. Results: In all S. platensis tested culture, the SP was growing successfully, with varying degrees. In N-rich media, the highest cell growth rate and biomass yield were obtained compared with that recorded in other cultures. Under an N-limited condition, SP had higher Total Carotenoids (TCAR, 45.54 mg/g dw) and total lipid contents (TL, 29.51%± 1.92 g/100g dw) compared with that recorded either in N-rich (11.2 mg/g dw) or in N-optimal (6.23 mg/g dw) cultures. Thus, SP copes with the N -stress by altering the metabolic pathways towards inducing lipid biosynthesis. To maximize the TL and TCAR extraction yields, from N-limited cultures, a set of operating process was applied including the Sonication (SON) and Microwave (MIC), which were used as aiding techniques for lipid extraction compared with the Cold Condition (COL) techniques. The results showed that the extraction efficiency of the S. platensis TL increased in the following order: MIC (29.51%± 1.92) > SON (25.46% ± 1.65> COL (20.43% ±1.43). In a comparative study for its fatty acid profiles (FAPs) among all SP cultures, lipids were analyzed by GC/MS. The predominant fatty acids (>10%, of total FA) were found to be myristic acid (C14:0, MA), palmitic acid (C16:0, PA) and oleic acid (C18:1). Conclusion: The study concluded that the N-limited condition was found to have a strong influence on biomass dry weight and lipid contents and total carotenoids in SP cells compared to either Nrich or N-optimal conditions. The use of sonication and the microwave techniques lead to a great increase in the extraction of lipid contents and in high amount Polyunsaturated Fatty Acids (PUFAs) in N-limited cultures, in particular, the omega-6 (ω 6) and omega-3 (ω 3) of the essential C18 fatty acids. It seems that the SP rich in lipid content with a high amount of GLC produced under nitrogen limitation in PBR conditions can be used as a food additive or as a nutritional supplement.

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Colostrum supplementation with n-3 fatty acids and α-tocopherol alters plasma polyunsaturated fatty acid profile and decreases an indicator of oxidative stress in newborn calves

Journal of Dairy Science ◽

10.3168/jds.2019-17380 ◽

2020 ◽

Vol 103 (4) ◽

pp. 3545-3553

Author(s):

Julie Opgenorth ◽

Lorraine M. Sordillo ◽

Michael J. VandeHaar

Keyword(s):

Oxidative Stress ◽

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Polyunsaturated Fatty Acid ◽

Newborn Calves

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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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Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

South African Journal of Animal Science ◽

10.4314/sajas.v50i1.6 ◽

2020 ◽

Vol 50 (1) ◽

pp. 47-54

Author(s):

I De Gasperín ◽

J.G. Vicente ◽

J.M. Pinos-Rodríguez ◽

F Montiel ◽

R Loeza ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Fatty Acid Profiles ◽

Polyunsaturated Fat ◽

Pork Lard ◽

Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

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The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

Acta Veterinaria Brno ◽

10.2754/avb201281020159 ◽

2012 ◽

Vol 81 (2) ◽

pp. 159-162 ◽

Cited By ~ 4

Author(s):

Petra Hudečková ◽

Lucie Rusníková ◽

Eva Straková ◽

Pavel Suchý ◽

Petr Marada ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Myristic Acid ◽

Linseed Oil ◽

Control Group ◽

Heptadecanoic Acid ◽

Egg Yolks ◽

Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

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