scholarly journals Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2559
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Roser Sala ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Edible Oils ◽  
Physical Refining ◽  
High Energy ◽  
High Variability ◽  
Botanical Origin ◽  
Oxidation Status ◽  
Polymeric Compounds ◽  
Animal Feeding

Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O2/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.

KUALITAS MINYAK BIJI KARET SEBAGAI MINYAK PANGAN ALTERNATIF PASCA PENGHILANGAN HCN

2014 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Fatty Acid ◽  
Iodine Number ◽  
Edible Oils ◽  
Fatty Acid Content ◽  
Mean Value ◽  
Acid Number ◽  
Edible Oil ◽  
Quality Testing ◽  
The Mean

The rubber seeds (Hevea brasiliensis) can be used because rubber seed contains a high fat or oil contain so that it can be utilized as being edible oil. However, the problem is the presence of Hydrogen Cyanide (HCN) toxic compound in the rubber seeds which is so dangerous. Cyanide acid it can be reduces with soaking and boiling process. The purpose of this research were to known quality of rubber seeds. Rubber seeds oil was produced after HCN content was reduced. Mean yield of rubber seeds was 20,13%. Quality testing is done with a few key parameters on which oil fatty acid composition, acid number, peroxide number and iodine number. Total saturated fatty acid content was 14.1% and an unsaturated fatty acid was 85.9%, the mean value of the acid number was 4.19 mgKOH / g, peroxide value MeqO 11.17 / kg and iodine number of 140 g iodine / 100 g. These results indicate that good quality oil for edible oils when compared with the standard.Keywords : rubber seeds, rubber seeds oil, edible oil

scholarly journals Quality detection of tea oil by 19F NMR and 1H NMR

2021 ◽  
Vol 72 (3) ◽  
pp. e426
Author(s):  
T. Liu ◽  
T.M. Olajide ◽  
W. Wang ◽  
Z. Cheng ◽  
Q. Cheng ◽  
...  
Keyword(s):  
Nuclear Magnetic Resonance ◽  
High Temperature ◽  
1H Nmr ◽  
Edible Oils ◽  
19F Nmr ◽  
Nmr Spectrum ◽  
Quality Detection ◽  
Oxidation Status ◽  
Derivatives Of

The nuclear magnetic resonance (NMR) technique was applied to monitor the quality of tea oil herein. The adulteration of virgin tea oil was monitored by 19F NMR and 1H NMR. The 19F NMR technique was used as a new method to detect the changes in quality and hydroperoxide value of tea oil. The research demonstrates that 19F NMR and 1H NMR can quickly detect adulteration in tea oil. High temperature caused a decrease in the ratio D and increase in the total diglyceride content. Some new peaks belonging to the derivatives of hydroperoxides appeared at δ-108.21 and δ-109.05 ppm on the 19F NMR spectrum when the oil was autoxidized and became larger when the hydroperoxide value increased. These results have great significance in monitoring the moisture content, freshness and oxidation status of oils and in detecting adulteration in high priced edible oils by mixing with cheap oils.

scholarly journals Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding

MethodsX ◽  
2021 ◽  
pp. 101334
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Animal Feeding

scholarly journals TILLING-by-Sequencing+ Reveals the Role of Novel Fatty Acid Desaturases (GmFAD2-2s) in Increasing Soybean Seed Oleic Acid Content

Cells ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1245
Author(s):  
Naoufal Lakhssassi ◽  
Valéria Stefania Lopes-Caitar ◽  
Dounya Knizia ◽  
Mallory A. Cullen ◽  
Oussama Badad ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Edible Oils ◽  
Fatty Acid Desaturase ◽  
Soybean Seed ◽  
Oleic Acid Content ◽  
Fatty Acid Production ◽  
Tilling By Sequencing

Soybean is the second largest source of oil worldwide. Developing soybean varieties with high levels of oleic acid is a primary goal of the soybean breeders and industry. Edible oils containing high level of oleic acid and low level of linoleic acid are considered with higher oxidative stability and can be used as a natural antioxidant in food stability. All developed high oleic acid soybeans carry two alleles; GmFAD2-1A and GmFAD2-1B. However, when planted in cold soil, a possible reduction in seed germination was reported when high seed oleic acid derived from GmFAD2-1 alleles were used. Besides the soybean fatty acid desaturase (GmFAD2-1) subfamily, the GmFAD2-2 subfamily is composed of five members, including GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E. Segmental duplication of GmFAD2-1A/GmFAD2-1B, GmFAD2-2A/GmFAD2-2C, GmFAD2-2A/GmFAD2-2D, and GmFAD2-2D/GmFAD2-2C have occurred about 10.65, 27.04, 100.81, and 106.55 Mya, respectively. Using TILLING-by-Sequencing+ technology, we successfully identified 12, 8, 10, 9, and 19 EMS mutants at the GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E genes, respectively. Functional analyses of newly identified mutants revealed unprecedented role of the five GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E members in controlling the seed oleic acid content. Most importantly, unlike GmFAD2-1 members, subcellular localization revealed that members of the GmFAD2-2 subfamily showed a cytoplasmic localization, which may suggest the presence of an alternative fatty acid desaturase pathway in soybean for converting oleic acid content without substantially altering the traditional plastidial/ER fatty acid production.

scholarly journals Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 110
Author(s):  
Katalin Szabo ◽  
Francisc Vasile Dulf ◽  
Bernadette-Emőke Teleky ◽  
Panagiota Eleni ◽  
Christos Boukouvalas ◽  
...  
Keyword(s):  
Fatty Acid ◽  
High Performance ◽  
Seed Oil ◽  
Edible Oils ◽  
Action Plan ◽  
Syringic Acid ◽  
Tomato Seed ◽  
Tomato Processing ◽  
Main Fatty Acid ◽  
Tomato Seed Oil

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.

scholarly journals Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 196
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Oil Refining ◽  
Analytical Control ◽  
Dietary Energy ◽  
Feed Ingredients ◽  
Animal Feeding ◽  
By Products

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil’s botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.

scholarly journals The Quality and Health-Promoting Value of Meat from Pigs of the Native Breed as the Effect of Extensive Feeding with Acorns

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 789
Author(s):  
Magdalena Szyndler-Nędza ◽  
Małgorzata Świątkiewicz ◽  
Łukasz Migdał ◽  
Władysław Migdał
Keyword(s):  
Fatty Acid ◽  
Beneficial Effect ◽  
Meat Quality ◽  
Farm Animals ◽  
Feeding Method ◽  
Native Breed ◽  
The World ◽  
Health Promoting ◽  
Conventional Farm

The popularity of meat from animals of native breeds is growing all over the world, due to consumer belief regarding its higher quality compared to meat from industrial farm animals. In addition, the living conditions (welfare) are of great importance for consumers. We observed the effect of different ways of keeping and feeding pigs of the same conservative breed on the quality of meat and its health benefits. The aim of the study was to compare the meat quality from pigs of the native Złotnicka Spotted breed, fattened intensively or extensively (with conventional farm-produced compound feed and acorns). The meat from free-range pigs extensively fed on silage and small amounts of acorns was characterized by a higher content of fat, which acts as a carrier for flavor and juiciness, as well as higher monounsaturated fatty acid (MUFA) content (p ≤ 0.05) and lower atherogenic, thrombogenic, and peroxidability indices (p ≤ 0.05). It may be stated that the meat quality of the native pig breed is significantly dependent on the housing and feeding method. A more beneficial effect on the quality of meat and its dietetic value, as well as its susceptibility to rancidity, can be obtained throughextensive pig feeding with roughage and the addition of acorns.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Sign in / Sign up

Export Citation Format

Share Document