scholarly journals The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil

2021 ◽  
Vol 4 (2) ◽  
pp. 345-360
Author(s):  
Anna Helikh ◽  
Vladyslav Prymenko ◽  
Olha Vasylenko ◽  
Ivan Prikhodko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Essential Nutrients ◽  
Complete Replacement ◽  
Biological Value ◽  
Microbiological Parameters ◽  
Fat Fraction ◽  
Hemp Oil

Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%). The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes. Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values. Conclusions and discussion. The studied quality indicators make it possible to substantiate the technology of mayonnaise sauce based on hemp oil with increased biological value.

scholarly journals QUALITY AND SAFETY OF NEW BLENDED OILS

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
S. Lehnert ◽  
О. Khomenko ◽  
A. Dubinina ◽  
V. Vinnikova ◽  
L. Tatar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Leaf Extract ◽  
Raw Materials ◽  
Quality And Safety ◽  
Biological Value ◽  
Vegetable Raw Materials

The article characterizes the peanut (Arachis hypogaea) as an oilseed crop widely spread in the world. It describes its biological value as well as the chemical and fatty acid composition. The study proves the practical importance of developing and introducing new blended functional purpose oils for Ukrainian people. It has been shown that blended oils contain significant amounts of monounsaturated and polyunsaturated fatty acids. The use of blended oils will correct the deficiency of essential fatty acids in the diet of our country’s population. It has been pointed out how promising it is to create new types of blended oils, with a balanced fatty acid composition, by combining peanut and linseed oils. The article describes the characteristics of the new blended peanut-linseed oils with additives made from vegetable raw materials. The evaluated parameters are the quality and safety of the new blended peanut-linseed oils with a garlic extract, rosehip extract, sorrel leaf extract, and black currant leaf extract. The fatty acid composition of the fat in the new blended oils has been studied to determine their quality. The safety assessment of the new oils with the additives from vegetable raw materials has been determined by the content of pesticides (HCH-gamma isomer, heptachlor, and DDT), mycotoxins (aflotoxin B1 and zearalenone), toxic elements (lead, cadmium, arsenic, mercury, and zinc), iron, and radionuclides (cesium-137 and strontium-90). The results obtained confirm that the new blended oils are safe. The blended oils have a high biological value when the ratio of w-6 to w-3 fatty acids is 4.9:1, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1:1, which meets the standards of healthy nutrition. In terms of chemical and radiation safety, the new oils do not exceed the maximum permissible concentrations, confirming the safety of the newly developed oils.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

scholarly journals A conjunction of sn-2 fatty acids and overall fatty acid composition combined with chemometric techniques increase the effectiveness of lard detection in fish feed

2021 ◽  
pp. 104308
Author(s):  
Mohamed Haniff Hanafy Idris ◽  
Yanty Noorzianna Manaf ◽  
Mohd Nasir Mohd Desa ◽  
Amalia Mohd Hashim ◽  
Muhamad Shirwan Abdullah Sani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Feed ◽  
Chemometric Techniques

scholarly journals Effect of Nitrogen Fertilisation and Inoculation with Bradyrhizobium japonicum on the Fatty Acid Profile of Soybean (Glycine max (L.) Merrill) Seeds

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 941
Author(s):  
Ewa Szpunar-Krok ◽  
Anna Wondołowska-Grabowska ◽  
Dorota Bobrecka-Jamro ◽  
Marta Jańczak-Pieniążek ◽  
Andrzej Kotecki ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bradyrhizobium Japonicum ◽  
Field Experiments ◽  
Fatty Acid Content ◽  
Soybean Seeds ◽  
Oilseed Crop ◽  
Soybean Cultivars

Soybean is a valuable protein and oilseed crop ranked among the most significant of the major crops. Field experiments were carried out in 2016–2019 in South-East Poland. The influence of soybean cultivars (Aldana, Annushka), nitrogen fertilizer (0, 30, 60 kg∙ha−1 N) and inoculation with B. japonicum (control, HiStick® Soy, Nitragina) on the content of fatty acids (FA) in soybean seeds was investigated in a three-factorial experiment. This study confirms the genetic determinants of fatty acid composition in soybean seeds and their differential accumulation levels for C16:0, C16:1, C18:1n9, C18:2, C18:3, and C20:0 as well saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Increasing the rate from 30 to 60 kg ha−1 N did not produce the expected changes, suggesting the use of only a “starter” rate of 30 kg ha−1 N. Inoculation of soybean seeds with a strain of Bradyrhizobium japonicum (HiStick® Soy, BASF, Littlehampton, UK and Nitragina, Institute of Soil Science and Plant Cultivation–State Research Institute, Puławy, Poland) is recommended as it will cause a decrease in SFA and C16:0 acid levels. This is considered nutritionally beneficial as its contribution to total fatty acids determines the hypercholesterolemic index, and it is the third most accumulated fatty acid in soybean seeds. The interaction of cultivars and inoculation formulation on fatty acid content of soybean seeds was demonstrated. An increase in the value of C16:0 content resulted in a decrease in the accumulation of C18:1, C18:2, and C18:3 acids. The content of each decreased by almost one unit for every 1% increase in C16:0 content. The dominant effect of weather conditions on the FA profile and C18:2n6/C18:3n3 ratio was demonstrated. This suggests a need for further evaluation of the genetic progress of soybean cultivars with respect to fatty acid composition and content under varying habitat conditions.

scholarly journals Grape Pomace Ingestion by Dry Cows Does Not Affect the Colostrum Nutrient and Fatty Acid Composition

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1633
Author(s):  
Michal Rolinec ◽  
Daniel Bíro ◽  
Milan Šimko ◽  
Miroslav Juráček ◽  
Ondrej Hanušovský ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Late Pregnancy ◽  
Grape Pomace ◽  
Farm Animals ◽  
Nutrient Concentrations ◽  
Nutrient Sources ◽  
Negative Effect

The utilisation of different by-products from the food industry as nutrient sources for farm animals is both possible and beneficial. Grape pomace is a by-product that contains polyphenols and fatty acids, both of which have the potential to improve the nutritional quality of cow colostrum. This study aimed to explore how the addition of grape pomace to the diet of dry cows affects the concentration of nutrients and fatty acids of colostrum. Sixteen Slovak spotted cows in late pregnancy were used in this study. From the seventh day before expected calving to the day of calving, cows in the grape pomace group received a diet supplemented with dried grape pomace, at 0.116 kg/cow/day. Colostrum samples were analysed for basal nutrients and fatty acid concentrations. Between the control and experimental groups, the nutrient and fatty acid concentrations of all the colostrum samples did not show significant differences. The nutrient levels in the colostrum from both groups of cows were typical, as related to the time from calving. The addition of the grape pomace into the diet of dry cows had no effect on nutrient concentrations and the fatty acid composition of the colostrum. The somatic cell score of the colostrum sampled at the 12th hour after calving (4.2 versus 2.6) was positively affected by grape pomace addition. The results of this study revealed that grape pomace (fed in an amount of 0.116 kg/cow/day) had no positive or negative effect on the base nutrients and fatty acids of cow colostrum, and, therefore, grape pomace can be used as a nutrient source for dry cows in small amounts.

Depot fatty acids of Aberdeen Angus and Friesian cattle reared on hay and barley diets

1977 ◽  
Vol 89 (3) ◽  
pp. 575-582 ◽  
Author(s):  
W. M. F. Leat
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Visual Inspection ◽  
Subcutaneous Fat ◽  
Octadecenoic Acid ◽  
Hexadecenoic Acid ◽  
Friesian Cattle

SummaryAberdeen Angus and Friesian cattle were reared from 4 months of age to slaughter weight at 18–24 months on either high-barley or high-hay diets. Samples of subcutaneous fat were taken by biopsy at 3 monthly intervals, and the degree of fatness of each animal was estimated ultrasonically prior to slaughter, and by visual inspection of the carcasses.The barley-fed animals gained weight more rapidly, and fattened more quickly than the hay-fed animals with the Angus being fatter than the Friesian at the same age. The percentage stearic acid (C18:0) in subcutaneous fat decreased with age and was replaced by octadecenoic acid (C18:l) and hexadecenoic acid (C16:l), these changes being more rapid in barley-fed than in hay-fed animals. At the same degree of fatness the depot fats of the Friesians were more unsaturated than those of the Angus, and in both breeds the fatter the animal the more unsaturated was its depot fat.In the hay-fed cattle the percentage C16:0 in subcutaneous fat increased during the last half of the experiment and at slaughter the percentage C16:0 was significantly higher, and C18:l significantly lower, in all depot fats compared with those of the barley-fed animals.It is concluded that the fatty acid composition of bovine depot fats is modulated by the degree of fattening, and can be affected by diet.

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