scholarly journals Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3258 ◽  
Author(s):  
Durante ◽  
Bleve ◽  
Selvaggini ◽  
Veneziani ◽  
Servili ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Saturated Fatty Acids ◽  
Human Consumption ◽  
High Concentration ◽  
Initial Value ◽  
Triterpenic Acids ◽  
Olive Pulp ◽  
Olive Mill ◽  
Nutraceutical Products

Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.

Cholesterol content and fatty acid compositon of red deer carcasses

1991 ◽  
Vol 1991 ◽  
pp. 161-161
Author(s):  
M. Enser ◽  
F.M. Whittington ◽  
A.V. Fisher ◽  
M.H. Davies
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Red Deer ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Human Consumption ◽  
Occlusive Vascular Disease ◽  
Meat Species ◽  
Low Cholesterol ◽  
Very High

Excessive human consumption of saturated fatty acids and possibly cholesterol is thought to increase the risk of occlusive vascular disease. This has focused attention on ruminant tissues which tend to contain high proportions of saturated fatty acids compared with other meat species, although their cholesterol contents are reported to be quite similar. However, there have been claims, apparently unsubstantiated, that vension has a low cholesterol content and is a healthy food. The aims of this study were to determine the cholesterol contents of muscle and adipose tissue of deer and to investigate their relationship to carcass fatness and tissue fatty acid composition, particularly as venison lipids are reported to be very high saturated.

scholarly journals Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Plants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1627
Author(s):  
Ivo Oliveira ◽  
Anne S. Meyer ◽  
Sílvia Afonso ◽  
Alex Sequeira ◽  
Alice Vilela ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Skin Color ◽  
Antioxidant Activities ◽  
Saturated Fatty Acids ◽  
Textural Properties ◽  
Monounsaturated Fatty Acids ◽  
Prunus Dulcis ◽  
The Novel ◽  
Sensorial Attributes

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.

scholarly journals Comparison of Muscle and Subcutaneous Tissue Fatty Acid Composition of Bangladeshi Nondescript Deshi Bulls Finished on Pasture Diet

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Mohammad Khairul Alam ◽  
Ziaul Hasan Rana ◽  
Mohammad Akhtaruzzaman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Subcutaneous Tissue ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Human Consumption ◽  
Average Chemical Composition ◽  
Total N

The objective of this study was to characterize and compare the tissue-associated differences in the fatty acid profiles of intramuscular and subcutaneous fat from pasture fed nondescript deshi breed bulls of Bangladesh. The average chemical composition of thelongissimusmuscle was as follows: moisture74.65±0.48%, protein21.55±0.83%, intramuscular fat2.78±0.28%, and ash1.02±0.03%. There was significant evidence that the lipids oflongissimusmuscle from the nondescript deshi bulls had a lower content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and conjugated linoleic acid (CLA) and a higher content of polyunsaturated fatty acids (PUFA) compared to subcutaneous fat. Intramuscular fat also showed the highest PUFA/SFA and∑n-6/∑n-3fatty acids ratios and total n-3 and n-6 PUFAs compared to subcutaneous tissue depots. Overall findings suggest that the meat from pasture fed nondescript deshi breed can be considered as lean meat and healthy for human consumption.

scholarly journals Nutritional composition and FT-IR functional group analysis of pharaoh cuttlefish (Sepia pharaonis) from Puducherry coastal waters, India

2021 ◽  
Vol 13 (2) ◽  
pp. 10904
Author(s):  
Jeacoumar KAVIPRIYA ◽  
Vaithilingam RAVITCHANDIRANE
Keyword(s):  
Fatty Acids ◽  
Functional Groups ◽  
Coastal Waters ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Group Analysis ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Sepia Pharaonis ◽  
Ft Ir

The nutritional composition and functional groups of the edible portion of the most often utilized cuttlefish, Sepia pharaonis of Puducherry coastal waters, India was evaluated. Moisture is the basic component of the mantle with 82.45±0.15% followed by a good source of 14.5±0.1% protein. The ash, lipid, and carbohydrates were found less than 1%. The energetic value of the mantle of cuttlefish S. pharaonis is calculated as 6.06 KJ/g. Na and K were found in considerable quantities of 2772 and 3247 mg/kg respectively and the Na/K ratio (0.85) was less than 1. The amount of Zn, Mn, B, Al, Sr, and As was found to be relatively high when compared to a low or insignificant level of Cu, Mo, Se, Cr, Ni, Pb, and Hg. The fatty acid profile analysis revealed that it contains 71.67% saturated fatty acids,17.87% polyunsaturated fatty acids and 10.38% monounsaturated fatty acids. In all three types, the C16:0 palmitic acid (40.29%), C18:0 stearic acid (16.54%), and C22:6 docosahexaenoic acid (13.52%) represented as the dominant fatty acids. The FT-IR analysis disclosed the presence of various functional groups belonging to protein, lipids, and polysaccharides. Thus, the present study proved that the cuttlefish S. pharaonis is considered as a potential nutraceutical and the right choice of food for greater and wider human consumption. 

scholarly journals Biodiesel I: Historical background, present and future production and standards - professional paper

2004 ◽  
Vol 58 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Dejan Skala ◽  
Sandra Glisic
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Saturated Fatty Acids ◽  
Raw Material ◽  
Biodiesel Production ◽  
Historical Background ◽  
High Concentration ◽  
Plant Oil ◽  
Future Production

Biodiesel is defined as a fuel which may be used as pure biofuel or at high concentration in mineral oil derivatives, in accordance with specific quality standards for transport applications. The main raw material used for biodiesel production is rapeseed, which contains mono-unsaturated acids (about 60%) and also poly-unsaturated fatty acids (C 18:1 and C 18:3) in a lower quantity, as well as some undesired saturated fatty acids (palmitic and stearic acids). Other raw materials have also been used in research and the industrial production of biodiesel (palm oil, sunflower oil, soybean oil, waste plant oil, animal fats, etc). The historical background of biodiesel production, installed industrial capacities, as well as the Directive of the European Parliament and of the Council (May 2003) regarding the promotion of the use of biofuels or other renewable fuels for transport are discussed in the first part of this article. The second part focuses on some new concepts for the future development of technology for biodiesel production, based on the application of non-catalytic transesterification under supercritical conditions or the use of lipases as an alternative catalyst for this reaction.

scholarly journals Oil and fatty acid profile of seeds of soybean cultivars and their relationship with biodiesel and feeding

2018 ◽  
Vol 4 (2) ◽  
pp. 101
Author(s):  
Ricardo Del Águila
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Biodiesel Production ◽  
Northeastern Brazil ◽  
Human Consumption ◽  
Minimum Level ◽  
Soybean Cultivars ◽  
Biodiesel Industry

The aim of this study was to evaluate the fatty acid profile in soybean cultivars from northeastern Brazil, materials developed primarily to achieve a minimum level of oil and protein. The purpose is to serve as to warn about the need to modify fatty acids profiles to enhance both the oil for human consumption and that used in biodiesel production. Results showed the predominance of linoleic acid (average 50.1%) followed by oleic acid (27.9%), palmitic acid (11.97%), linolenic acid (6.68%) and stearic acid (3.38%) in the composition of fatty acids. Such condition makes soybean oil less competitive for both human consumption (for its high content of saturated fatty acids) and the biodiesel industry (problems with oxidative stability and flow in the cold). Considerations are also made on conventional and modern techniques to overcome these drawbacks.

scholarly journals Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 415
Author(s):  
Stylianos Floros ◽  
Alexandros Toskas ◽  
Evagelia Pasidi ◽  
Patroklos Vareltzis
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Saturated Fatty Acids ◽  
Oxidation Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Simulated Digestion

Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form—i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms.

Relationship between the unsaturated fatty acid profile of poultry meat and the volatile aldehydes produced by the meat

2007 ◽  
Vol 2007 ◽  
pp. 18-18
Author(s):  
C. Rymer ◽  
R.A. Gibbs ◽  
D.I. Givens
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Human Consumption ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Volatile Aldehydes

Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. PUFA are more oxidatively unstable than monounsaturated or saturated fatty acids, and the aldehydes produced by the n-3 PUFA during autoxidation have a lower taste threshold, and are much more unpalatable, than the aldehydes associated with autoxidation of the n-6 series of PUFA. The objective of this study was to determine what relationship there was between the fatty acid profiles of chicken meat that had been enriched (by dietary means) with VLC n-3 PUFA and the volatile aldehydes that were produced by the meat after it had been cooked.

NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits over Seasonal Variation

2020 ◽  
Author(s):  
Banny Correia ◽  
Gilberto Gaspar Duarte Ortin ◽  
Maiara da Silva Santos ◽  
Raquel Susana Torrinhas ◽  
Natalia Cristina Mor ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Lipid Composition ◽  
Eating Habits ◽  
Saturated Fatty Acids ◽  
Amazon River ◽  
Human Consumption ◽  
Omega 3 ◽  
Eating Habit ◽  
Piscivorous Fish

<div>Lipid composition of the Amazonian fishes remains unexplored although fishes in general show very high nutritional potential. Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed fish species were analyzed and their lipid composition evaluated in terms of effects of tissue from where were extracted, season of the Amazon River and the fish eating habits. Higher amounts of lipids were obtained from livers than dorsal muscles in all studied species. Statistical analysis has shown that Amazonian fishes present different lipid profiles according to their eating habits, which mainly comprises saturated fatty acids to distinguish detritivorous livers, and linolenic acid, cholesterol, polar lipids for carnivorous and piscivorous fish muscles. Furthermore, in Amazonian fish, some very important lipids for human nutrition are present, such as omega 3 and 6 fatty acids whose availability depended on the tissue metabolism and fishes’ eating habit along the seasonal periods. For example, our findings indicate that the piscivorous fish C. monoculus presented higher levels of linoleic acid for liver than linolenic acid and the opposite occurred for muscles. The omega 6 and 3 fatty acids ratio was influenced by the season dynamic of the Amazon River and availability of food according with each specific eating habit, poiting mainly to the piscivorous fishes as the healthiest fish for human consumption. </div><div><br></div>

scholarly journals Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

2016 ◽  
Vol 3 (2) ◽  
pp. 60 ◽  
Author(s):  
Godswill Ntsomboh Ntsefong ◽  
Hermine Ngalle-Bille ◽  
Walter Ajambang ◽  
Benoit Constant Likeng-Li-Ngue ◽  
Tabi-Mbi Kingsley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Saturated Fatty Acids ◽  
Oil Quality ◽  
Human Consumption ◽  
Oil Consumption ◽  
Oil Palm Industry ◽  
Environmentally Friendly Production

Palm oil from <em>Elaeis guineensis</em> Jacq. of the Arecaceae family is the main traditional cooking oil in most parts of tropical Africa. Oil palm cultivation requires large areas of land and the consumption of crude palm oil from it raises health concerns notably with regards to the incidence of cardiovascular disease and obesity. The industry has therefore been faced with two major controversies. Firstly, palm oil which contains about 50% saturated fatty acids is considered to be unhealthy for human consumption because its saturated fatty acids raise blood LDL cholesterol level and increase the risk of the above mentioned diseases. Secondly, due to its land intensive nature, the oil palm industry is linked to deforestation, climate change and socioeconomic instability. For these reasons, the oil palm industry has been at the forefront of environmental and reputational challenges. This paper briefly presents an overview of these controversies surrounding the oil palm industry, while highlighting the possible outlets for environmentally friendly production processes and improvement strategies for better oil quality.

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