Evaluation of omega-3 fatty acids content and antioxidant activity in wheat (Triticum aestivum L.) leaves

The objective of this study was to quantify alpha-linolenic acid (LNA, 18:3n-3) of dried wheat leaves, harvested at different development stages (20, 40 and 80 days), to determine the antioxidant potential and the total phenolic compounds of leaves harvested at 80 days, as well as to perform mineral analysis (Na, K, Fe, Ca, Mg, P, Zn, Cu and Mn). It was observed a predominance of polyunsaturated fatty acids (PUFA) compared to saturated fatty acids (SFA) in the lipid fraction of leaves. Leaves collected in all periods presented ratios of PUFA/SFA, omega-6 and omega-3 fatty acids (n-6/n-3) considered suitable for food. The highest content of LNA was found in leaves harvested at 60 days, corresponding to 2.146,72 mg 100 g-1 dried matter. The range time between 60 and 80 days showed a decline of nearly 30% in the concentration of LNA. The acetate fraction was the most effective over DPPH radical assay, showing IC50 value of 154 µg mL-1, and the phenolic compounds content was 615.4 ± 36.4 mg EAG L-1, both analyses carried out in leaves harvested at 80 days. In this development stage, wheat leaves showed significant levels of the minerals P, Zn, Cu and Mn. These results reinforce the potential of using wheat leaves in foods, according to its antioxidant content and significant levels of LNA.

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An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement

Agriculture ◽

10.3390/agriculture11040365 ◽

2021 ◽

Vol 11 (4) ◽

pp. 365

Author(s):

Katarzyna Czyż ◽

Ewa Sokoła-Wysoczańska ◽

Anna Wyrostek ◽

Paulina Cholewińska

Keyword(s):

Fatty Acids ◽

Linseed Oil ◽

Saturated Fatty Acids ◽

Biceps Femoris ◽

Ethyl Esters ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Fatty Acids Profile ◽

Diet Supplement

This study aims to evaluate an effect of pig diet supplementation with ethyl esters derived from linseed oil with a high content of alpha-linolenic acid (ALA) on the fatty acids profile of meat. The study was conducted on Polish Landrace fatteners supplemented for a period of 7 weeks (control and experimental groups of 8 animals each, 16 in total). After this period, loin (Longissimus dorsi) and ham (Biceps femoris) samples were collected for laboratory analysis, including basic composition (fat, protein, ash, dry matter) and fatty acids (FAs) profile. The supplementation caused a significant increase in the level of ALA acid, decrease in the content of saturated fatty acids (SFAs), increase in unsaturated FAs level, and resulting decrease in the ratio of n-6/n-3. The indices of atherogenicity and thrombogenicity were beneficially altered in the experimental groups. It can thus be supposed that meat enriched this way may be considered as an interesting choice for consumers who are aware of the importance of diet consumed.

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Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v38i4.27436 ◽

2016 ◽

Vol 38 (4) ◽

pp. 399

Author(s):

Marcos Vieira da Silva ◽

Andréia Vieira da Silva ◽

Elton Guntendorfer Bonafé ◽

Nilson Evelázio de Souza ◽

Jesuí Vergílio Visentainer

Keyword(s):

Fatty Acids ◽

Daily Intake ◽

Perilla Frutescens ◽

White Bread ◽

Omega 3 Fatty Acids ◽

Adult Males ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Males And Females ◽

Sensorial Attributes

Perilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its impacts on chemical and sensorial attributes, underscoring Omega-3 amounts. The use of whole perilla increases the Omega-3 content in white bread, balances the ratio n-6/n-3, decreases the specific volume, and maintains the concentration of phenolic compounds and antioxidant activity. The formulation with 1% whole perilla has a better acceptability and supplies 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid for adult males and females, respectively.

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

Journal of Animal Science ◽

10.1093/jas/skz258.677 ◽

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.

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Improved Extraction of Saturated Fatty Acids but not Omega-3 Fatty Acids from Sheep Red Blood Cells Using a One-Step Extraction Procedure

Lipids ◽

10.1007/s11745-012-3674-1 ◽

2012 ◽

Vol 47 (7) ◽

pp. 719-727 ◽

Cited By ~ 20

Author(s):

Edward H. Clayton ◽

Catherine E. Gulliver ◽

John W. Piltz ◽

Robert D. Taylor ◽

Robert J. Blake ◽

...

Keyword(s):

Fatty Acids ◽

Red Blood Cells ◽

Blood Cells ◽

Saturated Fatty Acids ◽

Extraction Procedure ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Sheep Red Blood Cells ◽

One Step

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Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Molecules ◽

10.3390/molecules27020415 ◽

2022 ◽

Vol 27 (2) ◽

pp. 415

Author(s):

Stylianos Floros ◽

Alexandros Toskas ◽

Evagelia Pasidi ◽

Patroklos Vareltzis

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Dietary Habits ◽

Healthy Lifestyle ◽

Saturated Fatty Acids ◽

Oxidation Products ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Simulated Digestion

Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form—i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms.

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Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters

Food Chemistry ◽

10.1016/j.foodchem.2015.02.130 ◽

2015 ◽

Vol 182 ◽

pp. 95-104 ◽

Cited By ~ 34

Author(s):

Raquel Rainho Espinosa ◽

Raffaella Inchingolo ◽

Severino Matias Alencar ◽

Maria Teresa Rodriguez-Estrada ◽

Inar Alves Castro

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Plant Sterol ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Sterol Esters

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Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine

Lipids in Health and Disease ◽

10.1186/s12944-017-0490-x ◽

2017 ◽

Vol 16 (1) ◽

Cited By ~ 14

Author(s):

Muhammad Nadeem ◽

Muhammad Imran ◽

Imran Taj ◽

Muhammad Ajmal ◽

Muhammad Junaid

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Antioxidant Characteristics ◽

Chia Oil

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RAISED OMEGA-3 FATTY ACID LEVELS IN PIGS FED FLAX

Canadian Journal of Animal Science ◽

10.4141/cjas90-029 ◽

1990 ◽

Vol 70 (1) ◽

pp. 251-254 ◽

Cited By ~ 36

Author(s):

STEPHEN C. CUNNANE ◽

SUJATA GANGULI ◽

JULIA K. ARMSTRONG ◽

PAUL A. STITT

Keyword(s):

Fatty Acids ◽

Linolenic Acid ◽

Subcutaneous Adipose Tissue ◽

Growing Pigs ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Omega 3 Fatty Acid ◽

Creep Feed ◽

Subcutaneous Adipose

Young growing pigs fed a creep feed containing 5% flax for 8 wk had significantly higher amounts of omega-3 fatty acids in liver, kidney, heart, skin, subcutaneous adipose tissue, and muscle than pigs fed the same diet containing no flax. Increased amounts of desaturation-elongation products of alpha-linolenic acid were observed in liver, heart, kidney and brain. Key words: Flax, alpha-linolenic acid, eicosapentaenoic acid, linoleic acid, arachidonic acid

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

Infection and Immunity ◽

10.1128/iai.01391-15 ◽

2016 ◽

Vol 84 (4) ◽

pp. 1205-1213 ◽

Cited By ~ 20

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.

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Blood n-3 fatty acid levels and total and cause-specific mortality from 17 prospective studies

Nature Communications ◽

10.1038/s41467-021-22370-2 ◽

2021 ◽

Vol 12 (1) ◽

Author(s):

William S. Harris ◽

◽

Nathan L. Tintle ◽

Fumiaki Imamura ◽

Frank Qian ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

De Novo ◽

Premature Death ◽

Pooled Analysis ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Omega 3 Fatty Acid

AbstractThe health effects of omega-3 fatty acids have been controversial. Here we report the results of a de novo pooled analysis conducted with data from 17 prospective cohort studies examining the associations between blood omega-3 fatty acid levels and risk for all-cause mortality. Over a median of 16 years of follow-up, 15,720 deaths occurred among 42,466 individuals. We found that, after multivariable adjustment for relevant risk factors, risk for death from all causes was significantly lower (by 15–18%, at least p < 0.003) in the highest vs the lowest quintile for circulating long chain (20–22 carbon) omega-3 fatty acids (eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids). Similar relationships were seen for death from cardiovascular disease, cancer and other causes. No associations were seen with the 18-carbon omega-3, alpha-linolenic acid. These findings suggest that higher circulating levels of marine n-3 PUFA are associated with a lower risk of premature death.

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