Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

Cardoon is a multi-purpose crop with several industrial applications, while the heads (capitula) are edible and commonly used in various dishes of the Mediterranean diet. Several reports in the literature study the chemical composition of the various plants parts (leaves, flower stalks, bracts, seeds) aiming to industrial applications of crop bio-waste, whereas for the heads, most of the studies are limited to the chemical composition and bioactive properties at the edible stage. In the present study, cardoon heads were collected at six different maturation stages and their chemical composition was evaluated in order to determine the effect of harvesting stage and examine the potential of alternative uses in the food and nutraceutical industries. Lipidic fraction and the content in fatty acids, tocopherols, organic acids, and free sugars were determined. Lipidic content decreases with the maturation process, while 22 fatty acids were detected in total, with palmitic, oleic, and linoleic acids being those with the highest abundance depending on harvesting time. In particular, immature heads have a higher abundance in saturated fatty acids (SFA), whereas the samples of mature heads were the richest in monounsaturated fatty acids (MUFA). The α-tocopherol was the only isoform detected being present in higher amounts in sample Car B (619 µg/100 g dw). Oxalic, quinic, malic, citric and fumaric acids were the detected organic acids, and the higher content was observed in sample Car E (15.7 g/100 g dw). The detected sugars were fructose, glucose, sucrose, trehalose and raffinose, while the highest content (7.4 g/100 g dw) was recorded in sample Car C. In conclusion, the maturation stage of cardoon heads influences their chemical composition and harvesting time could be a useful means to increase the quality and the added value of the final product by introducing this material in the food and nutraceutical industries.

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Chemical Composition of Cynara cardunculus L. var. altilis Bracts Cultivated in Central Greece: The Impact of Harvesting Time

Agronomy ◽

10.3390/agronomy10121976 ◽

2020 ◽

Vol 10 (12) ◽

pp. 1976

Author(s):

Filipa Mandim ◽

Spyridon A. Petropoulos ◽

Kyriakos D. Giannoulis ◽

Celestino Santos-Buelga ◽

Isabel C. F. R. Ferreira ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Organic Acids ◽

Saturated Fatty Acids ◽

Dry Weight ◽

Monounsaturated Fatty Acids ◽

Maturity Stage ◽

Harvesting Time ◽

Late Maturity ◽

The Impact

The present study evaluated the effect of maturity stage on the chemical composition of cardoon bracts. Plant material was collected in Greece at eight different maturation stages (C1–C8) and the chemical composition was analyzed in regard to lipidic fraction and the content in fatty acids, tocopherols, organic acids, and free sugars. Samples of late maturity (C6–C8) revealed the lowest lipidic content, while a total of 29 fatty acids was identified in all the samples, with palmitic, stearic, oleic, and eicosatrienoic acids present in the highest levels depending on harvesting time. Immature (C1) and mature (C8) bracts were more abundant in saturated fatty acids (SFA) than bracts of medium-to-late maturity (C5, C6), where the monounsaturated fatty acids (MUFA) were the prevalent class. The α- and γ-tocopherols were the only identified isoforms of vitamin E, while the highest content was observed in sample C8 (199 µg/100 g dry weight (dw). The detected organic acids were oxalic, quinic, malic, citric, and fumaric acids, while fructose, glucose, sucrose, trehalose, and raffinose were the main detected sugars. The results of the present study allowed us to reveal the effect of maturity stage on cardoon bracts chemical composition and further valorize this byproduct by improving its bioactive compounds content.

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The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas1402141p ◽

2014 ◽

Vol 59 (2) ◽

pp. 141-150

Author(s):

Mladen Popovac ◽

Dragan Radojkovic ◽

Milica Petrovic ◽

Marija Gogic ◽

Dragan Stanojevic ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Cetane Number ◽

Fat Content ◽

Raw Material ◽

Biodiesel Production ◽

Fat Tissue ◽

The Impact

The aim of this study was to evaluate the chemical composition of the back fat tissue of mangalitsa pig and meaty pig breeds and their crosses, and the pigs that were fed with feed that was enriched or unenriched with oil, from the aspect of the production of biodiesel, where the starting material for the fuel would be the fat tissue of pigs. By examining the impact of breed and oil content in feed, it was found that chemical parameters (fat, water, protein, saturated and unsaturated fatty acids) show statistically significant variation under the influence of these factors. The highest fat content (89.39%), which is essential for conversion of fat into biodiesel, was found in back adipose tissue of mangalitsa breed, while the lowest fat content (86.10%) was found in the back fat tissue of meaty breeds and their crosses. Favorable ratio of saturated to unsaturated fatty acids (37.92% : 62.07%), on which some physical properties of the fuel depend, was found in the back fat tissue of pigs that were fed with feed enriched with oil, and the largest proportion of saturated fatty acids, i.e. the most unfavorable fatty acid composition (40.90% : 59.09%) was found in the back fat tissues of pigs that were fed with feed unenriched with oil. The lowest content of saturated fatty acids and water (7.44%), as the key factors that determine the cetane number of the fuel and the fuel production process, indicates that the most suitable raw material for the production of biodiesel is the fat tissue of pigs that were fed with food that contained a certain amount of oil.

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Differential Deleterious Impact of Highly Saturated Versus Monounsaturated Fat Intake on Vascular Function, Structure, and Mechanics in Mice

Nutrients ◽

10.3390/nu13031003 ◽

2021 ◽

Vol 13 (3) ◽

pp. 1003

Author(s):

Elena Vega-Martín ◽

Marta Gil-Ortega ◽

Raquel González-Blázquez ◽

Sara Benedito ◽

Jesús Fernández-Felipe ◽

...

Keyword(s):

Fatty Acids ◽

Arterial Stiffness ◽

Thoracic Aorta ◽

Vascular Function ◽

Saturated Fatty Acids ◽

Vascular Wall ◽

Monounsaturated Fatty Acids ◽

Mesenteric Arteries ◽

Monounsaturated Fat ◽

The Impact

Vegetable oils such as palm oil (enriched in saturated fatty acids, SFA) and high-oleic-acid sunflower oil (HOSO, containing mainly monounsaturated fatty acids, MUFA) have emerged as the most common replacements for trans-fats in the food industry. The aim of this study is to analyze the impact of SFA and MUFA-enriched high-fat (HF) diets on endothelial function, vascular remodeling, and arterial stiffness compared to commercial HF diets. Five-week-old male C57BL6J mice were fed a standard (SD), a HF diet enriched with SFA (saturated oil-enriched Food, SOLF), a HF diet enriched with MUFA (unsaturated oil-enriched Food, UOLF), or a commercial HF diet for 8 weeks. Vascular function was analyzed in the thoracic aorta. Structural and mechanical parameters were assessed in mesenteric arteries by pressure myography. SOLF, UOLF, and HF diet reduced contractile responses to phenylephrine and induced endothelial dysfunction in the thoracic aorta. A significant increase in the β-index, and thus in arterial stiffness, was also detected in mesenteric arteries from the three HF groups, due to enhanced deposition of collagen in the vascular wall. SOLF also induced hypotrophic inward remodeling. In conclusion, these data demonstrate a deleterious effect of HF feeding on obesity-related vascular alterations that is exacerbated by SFA.

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Dairy Fat Consumption and the Risk of Metabolic Syndrome: An Examination of the Saturated Fatty Acids in Dairy

Nutrients ◽

10.3390/nu11092200 ◽

2019 ◽

Vol 11 (9) ◽

pp. 2200 ◽

Cited By ~ 8

Author(s):

Unger ◽

Torres-Gonzalez ◽

Kraft

Keyword(s):

Metabolic Syndrome ◽

Fatty Acids ◽

Disease Risk ◽

Saturated Fatty Acids ◽

Saturated Fat ◽

Dietary Guidelines ◽

The Body ◽

Specific Chemical ◽

Dairy Consumption ◽

The Impact

Lifestyle is a key modifiable risk factor involved in the manifestation of metabolic syndrome and, in particular, diet plays a pivotal role in its prevention and development. Current dietary guidelines discourage the consumption of saturated fat and dietary sources rich in saturated fat, such as dairy products, despite data suggesting that full-fat dairy consumption is protective against metabolic syndrome. This narrative review assessed the recent epidemiological and clinical research that examined the consumption of dairy-derived saturated fatty acids (SFA) on metabolic syndrome risk. In addition, this review evaluated studies of individual SFA to gain insight into the potential mechanisms at play with intake of a diet enriched with these dairy-derived fatty acids. This work underscores that SFA are a heterogenous class of fatty acids that can differ considerably in their biological activity within the body depending on their length and specific chemical structure. In summary, previous work on the impact of dairy-derived SFA consumption on disease risk suggests that there is currently insufficient evidence to support current dietary guidelines which consolidate all dietary SFA into a single group of nutrients whose consumption should be reduced, regardless of dietary source, food matrix, and composition.

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Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants

Fermentation ◽

10.3390/fermentation7040312 ◽

2021 ◽

Vol 7 (4) ◽

pp. 312

Author(s):

Luis Angel Cabanillas-Bojórquez ◽

Erick Paul Gutiérrez-Grijalva ◽

Ramón Ignacio Castillo-López ◽

Laura Aracely Contreras-Angulo ◽

Miguel Angel Angulo-Escalante ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Rich Source ◽

Added Value ◽

The Novel ◽

Shrimp Waste ◽

Acid Fermentation ◽

Trolox Equivalent ◽

By Products

The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix.

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Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽

10.3390/foods10112867 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2867

Author(s):

Rui Ferreira ◽

Sílvia Lourenço ◽

André Lopes ◽

Carlos Andrade ◽

José S. Câmara ◽

...

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Scientific Basis ◽

Grape Pomace ◽

Added Value ◽

Fatty Acids Profile ◽

Potential Applications ◽

By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Porcine Hepatic Response to Fumonisin B1 in a Short Exposure Period: Fatty Acid Profile and Clinical Investigations

Toxins ◽

10.3390/toxins11110655 ◽

2019 ◽

Vol 11 (11) ◽

pp. 655 ◽

Cited By ~ 2

Author(s):

Omeralfaroug Ali ◽

Judit Szabó-Fodor ◽

Hedvig Fébel ◽

Miklós Mézes ◽

Krisztián Balogh ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acids ◽

Fumonisin B1 ◽

Exposure Period ◽

Short Exposure ◽

Lung Edema ◽

Fungal Culture ◽

Arachidonic Acids ◽

The Impact

Scarce studies have investigated the impact of fumonisin B1 (FB1) on the hepatic tissue fatty acid (FA) profile, and no study is available on piglets. A 10-day in vivo experiment was performed on seven piglets/group: control and FB1-fed animals (diet was contaminated with fungal culture: 20 mg FB1/kg diet). Independent sample t-test was carried out at p < 0.05 as the significance level. Neither growth, nor feed efficiency, was affected. The hepatic phospholipid (PL) fatty acids (FAs) were more susceptible for FB1, while triglyceride (TG) was less responsive. The impact of FB1 on hepatic PL polyunsaturated fatty acids (PUFAs) was more pronounced than on saturated fatty acids. Among all PUFAs, predominant ones in response were docosapentaenoicacid (DPA) (↓), docosahexaenoic DHA (↓) and arachidonic acids (↑). This led to a higher omega-6:omega-3 ratio, whereas a similar finding was noted in TGs. Neither total saturation (SFA) nor total monousaturation (MUFA) were affected by the FB1 administration. The liver showed an increase in malondialdehyde, as well as antioxidant capacity (reduced glutathione and glutathione peroxidase). The plasma enzymatic assessment revealed an increase in alkaline phosphatase (ALP), while alanine transaminase (ALT), aspartate transaminase (AST), lactate dehydrogenase (LDH), and gamma-glutamyltransferase (GGT) were not influenced. The microscopic sections provided evidence of vacuolar degeneration of the hepatocytes’ cytoplasm, but it was not severe. Furthermore, the lung edema was developed, while the kidney was not affected. In conclusion, regarding FB1-mediated hepatotoxicity in piglets, the potential effect of slight hepatotoxicity did not compromise growth performance, at least at the dose and exposure period applied.

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Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

Agronomy ◽

10.3390/agronomy10111824 ◽

2020 ◽

Vol 10 (11) ◽

pp. 1824

Author(s):

Luís R. O. Cruz ◽

Nikolaos Polyzos ◽

Ângela Fernandes ◽

Spyridon A. Petropoulos ◽

Francesco Di Gioia ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Antifungal Activity ◽

Organic Acids ◽

Chemical Profile ◽

Free Sugars ◽

Dependent Effect ◽

Salinity Control ◽

Bioactive Properties ◽

Palmitic Acids

The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.

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Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Foods ◽

10.3390/foods8070227 ◽

2019 ◽

Vol 8 (7) ◽

pp. 227 ◽

Cited By ~ 1

Author(s):

Celso Manuel Cristovão Mandume ◽

Narcisa M. Bandarra ◽

Joana Raimundo ◽

Helena Maria Lourenço ◽

Susana Gonçalves ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Essential Elements ◽

Edible Tissues ◽

Amino Acid Profiles ◽

Cadmium Lead

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

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