scholarly journals Influence of storage and microwave heating on stability of soya spread lipids with linseed content

2012 ◽  
Vol 5 (1) ◽  
pp. 47-52
Author(s):  
František Kreps ◽  
Štefan Schmidt ◽  
Lenka Vrbiková ◽  
Lucia Szeifová ◽  
Lenka Tmáková ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Microwave Heating ◽  
Protective Factor ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
Protective Atmosphere ◽  
Secondary Oxidation ◽  
Related Substances ◽  
And Storage

Influence of storage and microwave heating on stability of soya spread lipids with linseed content We have chosen to experiment with soya spreads containing linseeds, which enrich the spreads with essential fatty acids and valuable related substances. The soya spreads with linseeds represent an ideal combination for nutritionally valuable foods with health benefits. In this work we examined the influence of microwave heating and storage on stability of linseed oil and soya spread lipids. Industrially produced soya spreads (S1) with addition of 5, 7 and 10 % linseeds and linseed oil were stored without a protective atmosphere in refrigerator at 5 °C. The lipids of commercial soya spreads (S2) enriched with 2, 5 and 10 % ground linseeds and soya spread lipids (S2) without linseeds were microwave-heated. The data obtained from experiments have shown that the storing of linseed oil for 30 days in refrigerator has caused excess of the maximum acceptable peroxide value (Food Codex of SR). Microwave-heated lipids from commercial soya spreads (S2) enriched with 2 % ground linseeds have the best result of stability and protective factor, compared with lipids from 5 and 10 % linseeds enriching soya spreads (S2). After the 5, 10 and 20 min of microwave heating, the lipids of soya spread (S2) enriched with 2 % ground linseeds have the protective factor 1.02, 1.15 and 1.43 respectively, compared with lipids from soya spread (S2) without linseeds. The microwave heating for 5 min has been accompanied by a decreasing of hydroperoxides and by formation of secondary oxidation products.

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

scholarly journals Kinetics of chronic inflammation in Nile tilapia fed n‑3 and n‑6 essential fatty acids

2013 ◽  
Vol 48 (3) ◽  
pp. 313-319 ◽  
Author(s):  
Róberson Sakabe ◽  
Flávio Ruas de Moraes ◽  
Marco Antonio de Andrade Belo ◽  
Fabiana Pilarski ◽  
Julieta Rodini Engrácia de Moraes
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Giant Cell ◽  
Nile Tilapia ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Cell Formation ◽  
Giant Cell Formation ◽  
Kinetics Of ◽  
Macrophage Accumulation

The objective of this work was to investigate the effect of dietary supplementation with essential fatty acids on the kinetics of macrophage accumulation and giant cell formation in Nile tilapia (Oreochromis niloticus). The supplementation sources were soybean oil (SO, source of omega 6, n‑6) and linseed oil (LO, source of omega 3, n‑3), in the following proportions: 100% SO; 75% SO + 25% LO; 50% SO + 50% LO; 25% SO + 75% LO; and 100% LO (four replicates per treatment). After a feeding period of three months, growth performance was evaluated, and glass coverslips were implanted into the subcutaneous connective tissue of fish, being removed for examination at 2, 4, 6, and 8 days after implantation. Growth performance did not differ between treatments. Fish fed 100% linseed oil diet had the greatest macrophage accumulation and the fastest Langhans cell formation on the sixth day. On the eighth day, Langhans cells were predominant on the coverslips implanted in the fish feed 75 and 100% linseed oil. n‑3 fatty acids may contribute to macrophage recruitment and giant cell formation in fish chronic inflammatory response to foreign body.

scholarly journals Effect of heating on the oxidative stability of corn oil and soybean oil

2019 ◽  
Vol 70 (2) ◽  
pp. 303 ◽  
Author(s):  
R. Saeed ◽  
S. Naz
Keyword(s):  
Soybean Oil ◽  
Microwave Heating ◽  
Corn Oil ◽  
Acid Value ◽  
Oxidation Products ◽  
Chemical Degradation ◽  
Conventional Heating ◽  
Secondary Oxidation ◽  
Total Oxidation ◽  
Ft Ir

The effects of conventional and microwave heating on the oxidative properties of corn and soybean oil were evaluated. The results showed that acid value, peroxide value, oxidative indices, total oxidation value, and p-anisidine values changed significantly with the rise in temperature (p < 0.05). The peroxide and p-anisidine values for corn oil (PV: 50.670 meqO2/kg, p-AV: 8.248) were greater than soybean oil (PV: 41.694 meqO2/kg, p-AV: 7.566) for conventional heating. The peroxide and p-anisidine values for soybean oil (PV: 6.545 meqO2/kg, p-AV: 76.539) were greater compared to corn oil (PV: 5.074 meqO2/kg, p-AV: 65.360) for microwave heating. The results concluded that microwave heating had a greater impact on the chemical degradation of the fatty acids of the oil. The FT-IR spectra showed peak changes at 3743 cm-1 and 1739 cm-1 and confirmed the rancidity of the oils from microwave heating due to the formation of secondary oxidation products. It was concluded that corn oil showed more oxidative changes compared to soybean oil.

scholarly journals Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures

2021 ◽  
Vol 11 (15) ◽  
pp. 7014
Author(s):  
Joanna Bryś ◽  
Agata Górska ◽  
Ewa Ostrowska-Ligęza ◽  
Magdalena Wirkowska-Wojdyła ◽  
Andrzej Bryś ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Breast Milk ◽  
Oxidative Stability ◽  
Milk Fat ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
Human Breast Milk ◽  
Human Breast ◽  
Hemp Seed

This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a lipase specific for the cleavage of sn-1,3 ester bonds in triacylglycerol molecules. The interesterification products were analyzed regarding their fatty acid composition and distribution in triacylglycerol molecules. In order to assess the quality of the generated substitutes, in the interesterification products the following were determined: acid value, peroxide number, and oxidative stability. The collected data were statistically processed using Tukey’s test. Following the interesterification, the fats revealed an elevated percentage of free fatty acids and primary oxidation products and reduced oxidative stability compared to those of lard. The last of the above-mentioned phenomena could have been due to the incorporation of polyenic fatty acids into the external positions of triacyclglycerols of lard. The interesterification of lard and hemp seed oil allows scientists to acquire substitutes rich in essential fatty acids and similar to human breast milk fat with respect to the distribution of fatty acids in triacylglycerol molecules.

scholarly journals Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

2021 ◽  
Vol 10 (16) ◽  
pp. e113101623177
Author(s):  
Victor Hugo Maldonado da Cruz ◽  
Geovane Aparecido Ramos da Silva ◽  
Matheus Campos Castro ◽  
Isadora Boaventura Ponhozi ◽  
Patrícia Magalhães de Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Composition Analysis ◽  
Omega 3 ◽  
Significant Difference

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collected for analysis. Diet composition analysis, extraction and derivatization of fatty acids, gas chromatography analysis, RNA extraction and cDNA synthesis, quantitative real-time polymerase chain reaction (qRT-PCR, and statistical analyses were performed. Linseed oil exhibited an omega-3 rich lipid profile. 18:3n-3 content incorporated into the muscle tissue of fish fed linseed oil was 50% higher than that fed sunflower oil. This higher amount of 18:3n-3 favored the production of 20:5n-3 and 22:6n-3 fatty acids by synthetic pathways in the organism since these fatty acids were not initially found in the oil composition. Furthermore, in all analyzed parts of zebrafish that were fed linseed oil, concentration of 20:4n-6 were lower, while 20:5n-3 and 22:6n-3 were higher compared to the same parts fed with sunflower oil. PCR expression assay showed no significant difference, indicating that linseed oil diet was not harmful. Thus, this work evidenced that synthesis of essential fatty acids, primarily omega-3 fatty acids, was greater in zebrafish upon consumption of diets supplemented with linseed oil. 

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

Molecules ◽  
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.

scholarly journals Quantification of essential fatty acids in the heads of nile tilapia (Oreochromis niloticus) fed with linseed oil

2011 ◽  
Vol 22 (4) ◽  
pp. 643-647 ◽  
Author(s):  
Ana C. Aguiar ◽  
Solange M. Cottica ◽  
Marcela Boroski ◽  
Cláudio C. Oliveira ◽  
Elton G. Bonafé ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Nile Tilapia Oreochromis Niloticus

Linseed oil or sunflower oil as supplements in horse compound feedstuffs : effects on plasma insulin and on plasma triglycerides fatty acids

2009 ◽  
Vol 2009 ◽  
pp. 18-18
Author(s):  
V Robaye ◽  
I Dufrasne ◽  
O Dotreppe ◽  
L Istasse ◽  
J L Hornick
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Plasma Insulin ◽  
Energy Content ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Alpha Linolenic Acid ◽  
Plasma Triglycerides ◽  
Present Trial ◽  
High Level

Sport horses tend to be offered diets high in concentrate during trainings and races. These concentrates are mainly made of cereals, which are high in starch. Owing to this high level of starch, associated disturbances, such as gastrointestinal disorders or laminitis can be observed. Fat has been suggested as an alternative compound to starch. Oil can increase the energy content of the diet and also supplies essential fatty acids. Linseed oil, incorporated into equine diets has been shown to reduce the extent of the plasma insulin profile and the arachidonic acid (C20:4 n-6) content in the plasma, while it increased the alpha linolenic acid (C18:3 n-3) content (Istasse et al, 2007). The aim of the present trial was to compare linseed oil high in C18:3 n-3 with sunflower oil high in linoleic acid (C18:2 n-6), when incorporated in a compound feedstuff.

scholarly journals The Functional Properties of Bread Enriched with Essential Fatty Acids

2022 ◽  
Author(s):  
Lamazhapova Galina Petrovna ◽  
Syngeeva Erzhena Vladimirovna ◽  
Zhamsaranova Sesegma Dashievna ◽  
Kozlova Tatyana Sergeevna
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Functional Food ◽  
Activity Index ◽  
Reductase Activity ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
High Density Lipoproteins ◽  
Omega 3

We developed ω-3-enriched bread by adding a liposomal polyunsaturated fatty acids (PUFAs) concentrate to the bread recipe. We determined that subsequent feeding of the ω-3-enriched bread to experimental animals in the alimentary dyslipidaemia state led to normalisation of the lipid profile of the blood serum, with a decrease in the total cholesterol, triglycerides, and low-density and very lowdensity lipoproteins. The high-density lipoproteins, antioxidants, reduced glutathione and glutathione reductase activity index increased compared to the corresponding indicators in animals with alimentary dyslipidaemia that were fed bread without ω-3. The ω-3-enriched bread diet significantly decreased harmful oxidation products (diene conjugates and malondialdehyde) in the blood plasma, erythrocytes and liver. Therefore, the results suggested that bread enriched with ω-3 fatty acids is a functional food with hypolipidaemic action. The results on the total content of fatty acids in lipids from bread samples prepared according to a standard recipe and bread enriched with concentrate showed that the relative content of omega-3 PUFAs in the fortified bread significantly increased by 3.2 times compared to bread without the addition of concentrate. The additive did not change the consumer qualities of the finished product (taste and smell of the bread). Keywords: alimentary dyslipidaemia, antioxidant effect, bread, functional food, lipid profile, ω-3 polyunsaturated fatty acids

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