Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats

This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids.

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Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽

10.3390/ani11010059 ◽

2020 ◽

Vol 11 (1) ◽

pp. 59

Author(s):

Natalia Śmietana ◽

Remigiusz Panicz ◽

Małgorzata Sobczak ◽

Przemysław Śmietana ◽

Arkadiusz Nędzarek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Chemical Score ◽

Very High ◽

Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Foods ◽

10.3390/foods8070227 ◽

2019 ◽

Vol 8 (7) ◽

pp. 227 ◽

Cited By ~ 1

Author(s):

Celso Manuel Cristovão Mandume ◽

Narcisa M. Bandarra ◽

Joana Raimundo ◽

Helena Maria Lourenço ◽

Susana Gonçalves ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Essential Elements ◽

Edible Tissues ◽

Amino Acid Profiles ◽

Cadmium Lead

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

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Eating Healthy, Growing Healthy: Outcome Evaluation of the Nutrition Education Program Optimizing the Nutritional Value of Preschool Menus, Poland

Nutrients ◽

10.3390/nu11102438 ◽

2019 ◽

Vol 11 (10) ◽

pp. 2438 ◽

Cited By ~ 4

Author(s):

Joanna Myszkowska-Ryciak ◽

Anna Harton

Keyword(s):

Fatty Acids ◽

Nutrition Education ◽

Nutritional Value ◽

Objective Assessment ◽

Saturated Fatty Acids ◽

Outcome Evaluation ◽

Energy Ratio ◽

Beneficial Effects ◽

Calcium Iron

Staff education can improve the quality of nutrition in childcare centers, but an objective assessment of the change is necessary to assess its effectiveness. This study evaluated the effectiveness of the multicomponent educational program for improving the nutritional value of preschools menus in Poland measured by the change in nutrients content before (baseline) and 3–6 months after education (post-baseline). A sample of 10 daily menus and inventory reports reflecting foods and beverages served in 231 full-board government-sponsored preschools was analyzed twice: at baseline and post-baseline (in total 4620 inventory reports). The changes in 1. the supply of nutrients per 1 child per day; 2. the nutrient-to-energy ratio of menus; 3. the number of preschools serving menus consistent with the healthy diet recommendations, were assessed. Education resulted in favorable changes in the supply of energy, fat and saturated fatty acids. The nutrient-to-energy ratio for vitamins A, B1, B2, B6, C, folate and minerals Calcium, copper, iron, magnesium, phosphorus, potassium and zinc increased significantly. The percentage of preschools implementing the recommendations for energy, share of fat, saturated fatty acids and sucrose as well as calcium, iron and potassium increased significantly. However, no beneficial effects of education on the content of iodine, potassium, vitamin D and folate were observed. This study indicates the potentially beneficial effect of education in optimizing the quality of the menu in preschools. However, the magnitude of change is still not sufficient to meet the nutritional standards for deficient nutrients.

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The use of oats in diets for dairy cows as a means of reducing the saturated fatty acid content of milk fat

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600017128 ◽

1988 ◽

Vol 1988 ◽

pp. 74-74

Author(s):

P.A. Martin ◽

P.C. Thomas

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Previous Experiment ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acids ◽

Saturated Fatty Acid Content ◽

Fat Composition ◽

The Individual ◽

The Uk

It is well established that the proportion of saturated fatty acids in cows milk fat can be reduced by dietary inclusion of fats containing a large proportion of C18 fatty acids. Regardless of the individual C18 acids added to the diet, because unsaturated C18 fatty acids are biohydrogenated in the rumen it is principally the amount of 18:0 absorbed by the animal which is increased. This leads to increased mammary uptake and desaturation of 18:0 and to the secretion in milk of greater amounts of 18:0 and 18:1 fatty acids. Intramammary synthesis of 6:0-16:0 fatty acids is concurrently reduced. Of the cereals grown in the UK, oats contain relatively large amounts of C18 fatty acids. For this reason we have examined the potential of dietary inclusion of oats as a simple and inexpensive means of manipulating milk fat composition. In a previous experiment in which hay-based diets were given replacement of barley with oats reduced the saturated (6:0-18:0) fatty acids in milk fat from 753 to 619 g/kg and increased the monounsaturated fatty acids from 211 to 344 g/kg milk fat.

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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Foods ◽

10.3390/foods9101487 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1487 ◽

Cited By ~ 4

Author(s):

Márcio Vargas-Ramella ◽

Paulo E. S. Munekata ◽

Mohammed Gagaoua ◽

Daniel Franco ◽

Paulo C. B. Campagnol ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Partial Replacement ◽

Soy Oil ◽

Animal Fat ◽

Emulsion Gel ◽

Control Samples

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Czech Journal of Food Sciences ◽

10.17221/405/2013-cjfs ◽

2014 ◽

Vol 32 (No. 5) ◽

pp. 493-502 ◽

Cited By ~ 5

Author(s):

S. Sampels ◽

T. Zajíc ◽

J. Mráz

Keyword(s):

Fatty Acids ◽

Rapeseed Oil ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Fa Composition ◽

Carp Cyprinus Carpio ◽

Fat Uptake ◽

Pan Frying ◽

Frying Fat

We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best.  

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EFFECT OF LONG-CHAIN POLYUNSATURATED AND SATURATED FATTY ACIDS ON THE SERUM-LIPIDS OF MAN

The Lancet ◽

10.1016/s0140-6736(57)90059-4 ◽

1957 ◽

Vol 270 (6995) ◽

pp. 566-569 ◽

Cited By ~ 27

Author(s):

Louis Horlick ◽

B.M. Obaig

Keyword(s):

Fatty Acids ◽

Serum Lipids ◽

Saturated Fatty Acids ◽

Long Chain

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Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues

Acta Alimentaria ◽

10.1556/066.2020.49.4.4 ◽

2020 ◽

Vol 49 (4) ◽

pp. 390-397

Author(s):

T. Izsó ◽

Gy. Kasza ◽

L. Somogyı

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Trans Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Gap Filling ◽

Nutritional Values ◽

Common Practices ◽

Fat Composition ◽

Sour Cream

Modiﬁcation of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are deﬁned as dairy analogues. This study delivers gap-ﬁlling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artiﬁcial hydrogenation in either case. Digestibility of the examined samples might be diﬀerent, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values.

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The effect of feeding diets markedly differing in the proportion of grass and maize silages on bovine milk fat composition

Czech Journal of Animal Science ◽

10.17221/1679-cjas ◽

2009 ◽

Vol 54 (No. 3) ◽

pp. 93-100 ◽

Cited By ~ 5

Author(s):

E. Samková ◽

M. Pešek ◽

J. Špička ◽

T. Pelikánová ◽

O. Hanuš

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Saturated Fatty Acids ◽

Bovine Milk ◽

Atherogenic Index ◽

Maize Silage ◽

Grass Silage ◽

Lactation Stage ◽

Fat Composition ◽

The Individual

Ten Czech Pied cows in the mid-lactation stage were fed diets based on grass silage and maize silage. The composition of milk fats differed. The proportions of even-chain saturated fatty acids (SFAs) up to C14:0 were insignificant and the content of C16:0 was significantly higher (P < 0.05) when feeding a diet based on maize silage, while the proportions of the individual polyunsaturated fatty acids (PUFAs) were significantly (except for C18:2) higher when feeding a diet based on grass silage. The total SFA proportions were 67.60 and 62.93% (P < 0.05) of maize and grass silages, respectively, while an opposite relation was observed for the sum of PUFAs (3.56 and 4.74%; P < 0.001). Feeding of grass silage resulted in a significantly lower proportion of hypercholesterolaemic fatty acids C12:0, C14:0 and C16:0 (49.38 and 44.98%, respectively; P < 0.05) and in lower values of the atherogenic index (3.03 and 2.44; P < 0.05). Thus, the results could be used for the improvement of milk fat composition.

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