Chemometric Analysis of Fatty Acids Profile of Ripening Chesses

The number of different types of cheese worldwide exceeds 4000 and dairy fat, composed of about 400 fatty acids (FA), is one of the most complex dietary fats. Cheeses are valuable sources of different bioactive FA, i.e., conjugated FA (CFA). The aim of present study was to determine FA profile of commercially available ripening cheeses, with the special emphasis on CFA profile. Multivariate analyses (cluster analysis (CA), principal component Analysis (PCA), and linear discriminant analysis (LDA)) of chromatographic data have been proposed as an objective approach for evaluation and data interpretation. CA enabled the differentiation of ripening cheeses from fresh cheeses and processed cheeses. PCA allowed to differentiate some types of ripening cheese whereas proposed LDA model, based on 22 analyzed FA, enabled assessing cheeses type with average predictive sensitivities of 86.5%. Results of present study clearly demonstrated that FA and CFA content may not only contribute to overall nutritional characteristics of cheese but also, when coupled with chemometric techniques, may be used as chemical biomarkers for assessing the origin and/or the type of ripening cheeses and the confirmation of their authenticity, which is of utmost importance for consumers.

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Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽

10.3390/ani11113222 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3222

Author(s):

Maria Giovanna Ciliberti ◽

Antonella Santillo ◽

Rosaria Marino ◽

Elena Ciani ◽

Mariangela Caroprese ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Meat Quality ◽

Fatty Acid Content ◽

Principal Component ◽

Human Consumption ◽

Sheep Breeds ◽

Fatty Acids Profile ◽

Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

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Determination of Fatty Acids Profile in Original Brown Cows Dairy Products and Relationship with Alpine Pasture Farming System

Animals ◽

10.3390/ani10071231 ◽

2020 ◽

Vol 10 (7) ◽

pp. 1231 ◽

Cited By ~ 1

Author(s):

Stella Agradi ◽

Giulio Curone ◽

Daniele Negroni ◽

Daniele Vigo ◽

Gabriele Brecchia ◽

...

Keyword(s):

Fatty Acids ◽

Mammary Gland ◽

De Novo ◽

Geographical Location ◽

Principal Component ◽

Farming Systems ◽

Farming System ◽

Point Of View ◽

Fatty Acids Profile ◽

Discriminant Analyses

This study aimed to evaluate the relationships between fatty acids and the pattern that most contributes to discriminate between two farming systems, in which the main difference was the practice, or not, of alpine summer-grazing. Milk and cheese were sampled every month in two farms of Original Brown cows identical under geographical location and management during no grazing season point of view in the 2018 season. Fatty acids concentrations were determined by gas chromatography. The principal component analysis extracted three components (PCs). Mammary gland de novo synthetized fatty acids (C14:0, C14:1 n9, and C16:0) and saturated and monosaturated C18 fatty acids (C18:0, C18:1 n9c) were inversely associated in the PC1; PC2 included polyunsaturated C18 fatty acids (C18:2 n6c, C18:3 n3) and C15:0 while conjugated linoleic acid (CLA n9c, n11t) and fatty acids containing 20 or more carbon atoms (C21:0, C20:5 n3) were associated in the PC3. The processes of rumen fermentation and de novo synthesis in mammary gland that are, in turn, influenced by diet, could explain the relationships between fatty acids within each PC. The discriminant analyses showed that the PC2 included the fatty acids profile that best discriminated between the two farming systems, followed by PC3 and, lastly, PC1. This model, if validated, could be an important tool to the dairy industry.

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FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000400008 ◽

2015 ◽

Vol 39 (4) ◽

pp. 372-380 ◽

Cited By ~ 1

Author(s):

Gisele Teixeira de Souza Sora ◽

Aloisio Henrique Pereira Souza ◽

Acácio Antônio Ferreira Zielinski ◽

Charles Windson Isidoro Haminiuk ◽

Makoto Matsushita ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Principal Component ◽

Omega 3 ◽

Habanero Pepper ◽

Nutritional Characteristics ◽

Omega 6 ◽

Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

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Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach

Antioxidants ◽

10.3390/antiox9070562 ◽

2020 ◽

Vol 9 (7) ◽

pp. 562

Author(s):

Adela Pintea ◽

Francisc Vasile Dulf ◽

Andrea Bunea ◽

Sonia Ancuța Socaci ◽

Elena Andreea Pop ◽

...

Keyword(s):

Mass Spectrometry ◽

Fatty Acids ◽

High Performance ◽

Atmospheric Pressure Chemical Ionization ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Carotenoid Content ◽

Array Detector ◽

Fatty Acids Profile ◽

Pressure Chemical Ionization

Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography–mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.

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Physical Parameters and Fatty Acids Profiles in Milanino, Mericanel Della Brianza, Valdarnese Bianca and Commercial Hybrids (Gallus Gallus Domesticus) Table Eggs

Animals ◽

10.3390/ani10091533 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1533

Author(s):

Stefano Paolo Marelli ◽

Luisa Zaniboni ◽

Manuela Madeddu ◽

Ahmad Abdel Sayed ◽

Maria Giuseppina Strillacci ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Nutritional Value ◽

Principal Component ◽

Physical Parameters ◽

Chemical Parameters ◽

Genetic Origin ◽

Fatty Acids Profile ◽

Sources Of Variation ◽

Physical And Chemical

The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of market-procured table eggs from Milanino, Mericanel della Brianza and Valdarnese Bianca hens compared to two commercial hybrid strains’ eggs to determine characterizing quality traits for traditional breeds conservation and valorization through high quality niche products. Fifty-four market eggs by three traditional breeds (Mericanel della Brianza—MRC; Milanino—MLN; and Valdarnese Bianca—VLD) and two commercial hybrid strains (Commercial Hybrid Brown—CHB; Commercial Hybrid White—CHW) have been analyzed—physical parameters, fatty acids profile and atherogenic and thrombogenic indexes were investigated. A General Linear Model—GLM was applied to data analysis with breed and genetic origin (traditional breed—TRD; commercial hybrid—HYB) as sources of variation. Two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. Eggs produced by traditional breeds MRC MLN and VLD differentiate from eggs produced by commercial hybrids CHB and CHW in physical and chemical parameters (fatty acids parameters). The nutritional value of the traditional eggs has been demonstrated to be higher considering the yolk content, the PUFA fraction, the more favorable n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers’ eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content.

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Chemometric approach to quality characterization of milk-based kombucha beverages

Mljekarstvo ◽

10.15567/mljekarstvo.2021.0201 ◽

2021 ◽

Vol 71 (2) ◽

pp. 83-94

Author(s):

Jasmina Vitas ◽

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Unsaturated Fatty Acids ◽

Principal Component ◽

Unknown Origin ◽

Hierarchical Cluster ◽

Monounsaturated Fatty Acids ◽

Data Set ◽

Linear Discriminant

Milk-based kombucha beverages were obtained conducting kombucha lead fermentation of milk. In order to discriminate the analysed samples and to detect similarities or dissimilarities among them in the space of experimentally determined variables, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were applied. Linear discriminant analysis (LDA) was conducted on the raw data set in order to find a rule for allocating a new sample of unknown origin to the correct group of samples. In the space of the variables analysed by HCA, the dominant discriminating factor for the studied samples of kombucha beverages is the milk fat (MF) content, followed by total unsaturated fatty acids content (TUFA), monounsaturated fatty acids content (MUFA) and polyunsaturated fatty acids content (PUFA). The samples with 0.8 and 1.6% milk fat belong to the same cluster in the space of the analysed variables due to similarities in their AADPPH. It was determined by LDA that there was the biggest difference in quality between the groups of products with winter savoury and stinging nettle, while the highest similarity is between groups of products with wild thyme and peppermint regarding their pH values and antioxidant activity expressed as AADPPH.

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Recent developments in fatty acids profile determination in biological samples - a review

Revista Romana de Medicina de Laborator ◽

10.1515/rrlm-2015-0035 ◽

2015 ◽

Vol 23 (4) ◽

pp. 371-384 ◽

Cited By ~ 3

Author(s):

Ioana Tiuca ◽

Katalin Nagy ◽

Radu Oprean

Keyword(s):

Fatty Acids ◽

Literature Review ◽

Biological Samples ◽

Analytical Methods ◽

Chromatographic Separations ◽

Fatty Acids Profile ◽

Different Types ◽

Recent Developments ◽

Liquid Chromatographic ◽

Gas Chromatographic Separation

Abstract The present paper is a literature review of the recent years dealing with the most important separation techniques of fatty acids in biological samples. Our aim was to make a synthesis of the analytical methods used, to note the most used ones, but also to mention other methods that are less utilized, which can have important advantages (such as less time consuming, greener reagents, etc.). Gas-chromatographic separation methods were described and compared to liquid chromatographic separations of fatty acids in different types of biological samples. In the same time, the importance of determining fatty acids profiles in biological samples was revealed, pointing out the possible implications in diagnostics of different types of disorders or remarking different profiles compared to healthy states.

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Application of Multivariate Analyses to NIR Spectra of Gelatinized Starch

Applied Spectroscopy ◽

10.1366/0003702924123665 ◽

1992 ◽

Vol 46 (9) ◽

pp. 1420-1425 ◽

Cited By ~ 81

Author(s):

D. Bertrand ◽

C. N. G. Scotter

Keyword(s):

Discriminant Analysis ◽

Near Infrared ◽

Multivariate Analyses ◽

Principal Component Regression ◽

Principal Component ◽

Effect Of Temperature ◽

Linear Discriminant ◽

Starch Gelatinization ◽

Gelatinized Starch ◽

The Relationship

This paper describes an approach for studying collections of near-infrared spectra by using multivariate analyses. The method is illustrated with the use of two sets of spectra of gelatinized starch, recorded in the transmission mode between 650 and 1235 nm. The first set consisted of 99 spectra of partly gelatinized samples (from 24.5 to 100% gelatinization). Application of principal component analysis (PCA) made it possible to identify an outlying sample and to identify the importance of spectral variations due to the effect of scattering. Hence, it was possible to eliminate the scatter variations. From principal component regression (PCR), it was shown that the relationship between corrected spectra and gelatinization was not linear. Discriminant analysis was applied to seven classes of starch gelatinization. Only five samples out of 98 were incorrectly identified. The second set of samples was designed for studying the effect of temperature variation on the spectra of fully gelatinized starch samples. It was possible to show from PCR that the relationship between the spectra and temperature was linear. The “spectral patterns” assessed from discriminant analysis of starch gelatinization and from the PCR of temperature were compared.

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The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages

Journal of Food Research ◽

10.5539/jfr.v4n3p26 ◽

2015 ◽

Vol 4 (3) ◽

pp. 26

Author(s):

D. Petridis ◽

A. Zotos ◽

B. Skapetas ◽

V. A. Bampidis

Keyword(s):

Fatty Acids ◽

Principal Component Analysis ◽

Chemical Composition ◽

Lipid Content ◽

Principal Component ◽

Fat Content ◽

Sensory Attributes ◽

Pork Meat ◽

Buffalo Meat ◽

Fatty Acids Profile

<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels. Redness and hardness instrumentally increased in the sausages with the addition of buffalo meat, while juiciness decreased, probably due to the decreased lipid content. The mixture with the ratio of 52.5/17.5 buffalo/pork positively maximized sensorial consistency, elasticity and cohesiveness of the traditional sausages, while the addition of 70.0/0.0 mixture, hardness and redness.</p>

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Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes

Journal of Food Processing ◽

10.1155/2015/716580 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Chunying Yang ◽

Xueming Liu ◽

Zhiyi Chen ◽

Yaosheng Lin ◽

Xiaoli Zhao ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Proximate Composition ◽

Nutritional Quality ◽

Soluble Sugars ◽

Cholesterol Content ◽

Quality Characteristics ◽

Reducing Sugar ◽

Nutritional Characteristics ◽

Different Types

This study was designed to clarify nutritional characteristics of Guangdong-style mooncakes. Proximate composition, fatty acid profile, and the cholesterol content of Guangdong-style mooncake types (DYLP, SYLP, LP, BP, FF, and FK) were analyzed and their energy was calculated. Guangdong-style mooncakes contained 15.96~19.16% moisture, 32.06∼43.12% total reducing sugar, 5.35∼9.06% protein, and 3.72∼18.74% crude fat and could provide 930.52~1403.30 kJ/100 g of energy excluding starch. FK mooncake had the lowest moisture, and LP, BP, and FF mooncakes contained high levels of reducing sugar. The main soluble sugars in Guangdong-style mooncakes were sucrose, glucose, and fructose. The fat content order was as follows: DYLP > SYLP > FK > BP > LP > FF, where DYLP contained 18.74% fat while FF only contained 3.72%. Dominating fatty acids in Guangdong-style mooncakes were C18:1 and C18:2. Cholesterol was mainly found in yolk-type mooncakes. FK mooncake had the highest protein content (9.06%). Guangdong-style mooncakes are high in moisture and sugar, but not always high in fat.

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