scholarly journals 274 EFFECTS OF STORAGE TEMPERATURE, KERNEL INTACTNESS, AND ROASTING TEMPERATURE ON VITAMIN E, FATTY ACIDS AND PEROXIDE VALUE OF HAZELNUTS

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469c-469
Author(s):  
Kais S. Ebrahem ◽  
Daryl G. Richardson ◽  
Richard M. Tetley
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Lower Surface ◽  
Surface Areas ◽  
Roasting Temperature ◽  
Storage Temperatures

Kernels in the shell were compared to bare kernels with pellicles, half nuts, blanched nuts, finely chopped nuts, and roasted nuts. Whole nuts and whole kernels were stable for up to two years of storage provided they had not been exposed to high temperatures. Nuts stored at low temperatures (0 and 5°C) did not lose significant amounts of vitamin E. Increasing surface area by dividing nuts or finely chopping them, increased the loss of vitamin E. Samples that had lower surface areas did not lose much vitamin E and peroxide value was low. Higher roasting temperatures caused losses in vitamin E and increased peroxide values at the beginning and during storage, even when stored at 0°C. Intact nuts and low storage temperatures did not show changes in fatty acid composition. High temperature treatments changed fatty acid composition, mainly decreasing linoleic initially and finally oleic acids.

Phospholipid fatty acid composition, vitamin e content and susceptibility to lipid peroxidation of duck spermatozoa

2000 ◽  
Vol 53 (5) ◽  
pp. 1025-1039 ◽  
Author(s):  
P.F. Surai ◽  
J-P. Brillard ◽  
B.K. Speake ◽  
E. Blesbois ◽  
F. Seigneurin ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Phospholipid Fatty Acid ◽  
Phospholipid Fatty Acid Composition

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

Fatty acid composition and vitamin E of meat as influenced by age and season of slaughter in Mediterranean light lamb

2019 ◽  
Vol 170 ◽  
pp. 97-101 ◽  
Author(s):  
Angela Gabriella D’Alessandro ◽  
Giuseppe Maiorano ◽  
Donato Casamassima ◽  
Giovanni Martemucci
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition

The effects of fat source and breed on the fatty acid composition of lamb muscle and adipose tissue

1999 ◽  
Vol 1999 ◽  
pp. 115-115 ◽  
Author(s):  
A.M. Wachira ◽  
L.A. Sinclair ◽  
R.G. Wilkinson ◽  
G. Demirel ◽  
M. Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Previous Experiment ◽  
Dietary Pufa ◽  
Long Chain

The benefits of long chain polyunsaturated fatty acids (PUFA) to human health, especially those of the n-3 series are now widely recognised. In a previous experiment (Wachira et al. 1998) supplementing diets with whole linseed or fish oil increased n-3 fatty acid levels in lamb muscle. To raise these further the whole linseed can be treated with formaldehyde to increase protection in the rumen. Dietary antioxidants such as vitamin E can control lipid oxidation but information on their effects on lamb performance and fatty acid composition is limited. The current experiments investigated the effects of different dietary PUFA sources and vitamin E levels on growth and fatty acid composition in two sheep breeds. Detailed results of the effects of vitamin E are presented in the accompanying abstract by Enser et al.

Tiie effect of linoleic acid and/or vitamin e supplementation of calves on plasma vitamin status, erythrocyte membrane fatty acid composition and oxidation of membrane lipids

1991 ◽  
Vol 1991 ◽  
pp. 157-157
Author(s):  
F A C Paton ◽  
J R Scaife ◽  
T Acamovic ◽  
D C Macdonald ◽  
A M Mackenzie
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Erythrocyte Membrane ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Sudden Change ◽  
Plasma Vitamin ◽  
Pufa Content ◽  
Neonatal Calf

The vitamin E (Vit E) requirement of the neonatal calf is largely dependent upon its dietary intake of polyunsaturated fatty acid (PUFA) The PUFA content of neonatal calf plasma is low, the plasma triene:tetraene ratio of approximately 0.96 suggests a possible essential fatty acid deficiency, however within 3-4 days postpartum the ratio is markedly reduced to approximately 0.12 (Noble 1984). In spring-calving cows turned out to grass just prior to calving the sudden change to a diet rich in PUFA has a significant influence on the PUFA content of colostrum and milk and thus the Vit E requirement of the newborn calf. A study was conducted to examine the effects of different dietary ratios of Vit E to C18:2 on the growth performance; immunoglobulin status; fatty acid and retinol, Vit E and β-carotene profiles of blood plasma and erythrocyte membrane lipids (EML), and lipid oxidation of erythrocyte membranes. The effect of turn-out to grass on cow plasma fatty acid composition was also studied. The preliminary results of this study are presented below.

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

2004 ◽  
Vol 15 (3) ◽  
pp. 173-182 ◽  
Author(s):  
MUHAMMET RFAN AKSU ◽  
MAHMUT ÜNSAL ◽  
MÜKERREM KAYA ◽  
MUHLS MACIT
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Vitamin E Supplementation ◽  
Awassi Lambs
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