scholarly journals EFFECT OF CREAM FORTIFICATION BY FLAXSEED OIL (SOURCE OF OMEGA-3 FATTY ACIDS) IN SOME CHEMICAL, PHYSICAL AND SENSORY PROPERTIES

2018 ◽  
Vol 46 (4) ◽  
pp. 305-318
Author(s):  
Mowafak M. Ali ◽  
SumayiaKh. Badawi ◽  
Shaymaa J. Mahmood
Keyword(s):  
Fatty Acids ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Oil Source

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

2017 ◽  
Vol 8 (10) ◽  
pp. 3563-3575 ◽  
Author(s):  
Zara Bolger ◽  
Nigel P. Brunton ◽  
Frank J. Monahan
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Quality Characteristics ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

scholarly journals Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics

LWT ◽  
2021 ◽  
pp. 112064
Author(s):  
Ranko S. Romanić ◽  
Tanja Z. Lužaić ◽  
Bojana Đ. Radić
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Incorporation and Clearance of Omega-3 Fatty Acids in Erythrocyte Membranes and Plasma Phospholipids

2006 ◽  
Vol 52 (12) ◽  
pp. 2265-2272 ◽  
Author(s):  
Jing Cao ◽  
Kerry A Schwichtenberg ◽  
Naomi Q Hanson ◽  
Michael Y Tsai
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Erythrocyte Membrane ◽  
Flaxseed Oil ◽  
Erythrocyte Membranes ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acid Supplementation ◽  
Plasma Phospholipids

Abstract Background: The sum of eicosapentaenoic acid (EPA, 20:5 ω3) and docosahexaenoic acid (DHA, 22:6 ω3) in erythrocyte membranes, termed the omega-3 index, can indicate suboptimal intake of omega-3 fatty acids, a risk factor for cardiovascular disease (CVD). To study the effects of fatty acid supplementation, we investigated the rate of incorporation and clearance of these fatty acids in erythrocyte membranes and plasma after intake of supplements. Methods: Twenty study participants received supplementation with either fish oil (1296 mg EPA + 864 mg DHA/day) or flaxseed oil (3510 mg alpha-linolenic acid + 900 mg linoleic acid/day) for 8 weeks. We obtained erythrocyte membrane and plasma samples at weeks 0, 4, 8, 10, 12, 14, 16, and 24 and extracted and analyzed fatty acids by gas chromatography. Results: After 8 weeks of fish oil supplementation, erythrocyte membrane EPA and DHA increased 300% (P <0.001) and 42% (P <0.001), respectively. The mean erythrocyte omega-3 index reached a near optimal value of 7.8%, and remained relatively high until week 12. EPA and DHA showed greater increases and more rapid washout period decreases in plasma phospholipids than in erythrocyte membranes. Flaxseed oil supplementation increased erythrocyte membrane EPA to 133% (P <0.05) and docosapentaenoic acid (DPA, 22:5 ω3) to 120% (P <0.01) of baseline, but DHA was unchanged. In plasma phospholipids, EPA, DPA, and DHA showed a slight but statistically insignificant increase. Conclusions: Erythrocyte membrane EPA+DHA increases during relatively short intervals in response to supplementation at rates related to amount of supplementation. These results may be useful to establish appropriate dosage for omega-3 fatty acid supplementation.

scholarly journals Increased bruising with the combination of long-chain omega-3 fatty acids, flaxseed oil and clopidogrel

2013 ◽  
Vol 146 (2) ◽  
pp. 93-96 ◽  
Author(s):  
Candace Necyk ◽  
Mark A. Ware ◽  
John T. Arnason ◽  
Ross T. Tsuyuki ◽  
Heather Boon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Long Chain

scholarly journals Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

2016 ◽  
Vol 53 (5) ◽  
pp. 2422-2433 ◽  
Author(s):  
Ankit Goyal ◽  
Vivek Sharma ◽  
Manvesh Kumar Sihag ◽  
A. K. Singh ◽  
Sumit Arora ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Flaxseed Oil Attenuates Monosodium Glutamate-Induced Brain Injury via Improvement of Fatty Acids Contents

2019 ◽  
Vol 12 (2) ◽  
pp. 527-532
Author(s):  
Eman R. Youness ◽  
Jihan S. Hussein ◽  
Amr M. M. Ibrahim ◽  
Fatma E. Agha
Keyword(s):  
Fatty Acids ◽  
Monosodium Glutamate ◽  
Treated Group ◽  
Brain Dysfunction ◽  
Flaxseed Oil ◽  
Albino Rats ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 6 ◽  
Wistar Albino Rats

Monosodium glutamate (MSG) is immensely globally used as a food aroma and additive, several studies indicated its toxicity in different body organs. Here, we aimed to evaluate brain dysfunctions in experimental animal that administered MSG and appreciate the beneficial role of flaxseed oil in attenuating this effect. In this study, forty male Wistar albino rats were divided into four groups; control, flaxseed oil, MSG and treated groups. Kidney and liver functions were estimated, malondialdehyde (MDA) and paraoxonase (PON1) were measured by colorimetric methods. Blood fatty acids and neurotransmitters parameters were estimated by HPLC. Our results revealed that MSG administration significantly increased oxidative stress and omega-6 fatty acids and decreased brain neurotransmitters as well as omega-3 fatty acids (ω-3 FA). Whereas treatment with flaxseed oil significantly attenuated all these disadvantages. The results of this study indicated that MSG was responsible for brain dysfunction that appeared in disturbances of neurotransmitters levels. In addition , the administration of omega-3 fatty acids in treated group effectively attenuated this dysfunctions through replacing omega-6 fatty acids in the neurocells by omega-3 fatty acids that represent in our study by flaxseed oil.

scholarly journals OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Muhammad Zia Shahid ◽  
Muhammad Imran ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
Muhammad Nadeem ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Food Products ◽  
Processing Technique ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Overall Acceptability ◽  
Flaxseed Meal ◽  
Spray Dried

Flaxseed is naturally a rich source of essential omega-3 fatty acid, α-linolenic acid (ALA), which exhibits nearly 57% of its entire fatty acid profile. Oxidation of omega-3 fatty acids during processing and storage results in reduced shelf stability of food products and limited health potentials. Spray-drying is considered a processing technique to shield omega-3 fatty acids from oxidative damage. For the purpose, the extracted flaxseed oil (FSO) together with the emulsifier (flaxseed meal polysaccharide gum) was passed through a mini spray-dryer to prepare spray-dried flaxseed oil (SDFSO) samples. The SDFSO samples for quality were evaluated at 0th, 30th, and 60th days of storage at two different temperatures of 4°C and 25°C, accordingly. The maximum oil protection efficiency was recorded as 90.78% at 160°C. The highest percentage for ALA retention was recorded as 54.7% and 53.9% at 4°C, while the lowest retention was observed as 48.6% and 46.2% at 25°C after 30 and 60 days of storage, respectively. The inlet (160°C) and outlet air temperatures (80°C) were considered as key factors contributing a decline in retention of ALA of the SDFSO samples. The free fatty acid contents of FSO and SDFSO samples reached to their peaks, i.e., 1.22% and 0.75%, respectively, after 60 days of storage at 25°C. The initial peroxide value of FSO (control) was 0.16, which increased to 0.34 (4°C) and 1.10 (25°C) meq/kg O2 at the end of 60 days storage. The value for malondialdehyde of SDFSO samples was increased from 0.17 (0 day) to 0.34 nmol/g of lipids at 60 days (4°C), and the same increasing trend was observed at 25°C. In the case of color and overall acceptability, the lowest evaluation scores were awarded to FSO samples in comparison to SDFSO samples. Overall, SDFSO possessed improved oxidative quality and can be recommended as a fortifying agent in various functional food products.

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