Fatty Acids Quality in Middle Eastern Traditional Dishes, Arabic Sweets and Market Foods Frequently Consumed in Lebanon

The prevalence of diet-related non-communicable diseases is on the rise in the countries of the Eastern Mediterranean, including Lebanon. This study aimed to provide data on fatty acid profiles and ratios of Lebanese composite dishes, Arabic sweets, and market foods. Methods: Thirty types of traditional dishes, collected from five different Lebanese governorates, thirty-seven types of Arabic sweets and forty-six market food products were considered for analysis. Food samples were chemically analyzed for total, unsaturated and saturated fatty acids. The range of total fatty acids in composite dishes, Arabic sweets, and market food products was between 1.2–11.7 g/100 g, 5.3–25.8 g/100 g, and 0.5–100 g/100 g, respectively. Additionally, the range of saturated fatty acids in composite dishes, Arabic sweets, and market food products was between 0.5–4.9 g/100 g, 2.5–23.6 g/100 g and 0.1–56.4 g/100 g, respectively. Furthermore, about 75% of these foods were poor in unsaturated fatty acids. Regarding saturated fatty acid, the polyunsaturated to monounsaturated (P.M.S) ratio was lower than the recommended ratio of 1:1:1 in 96% of samples. To conclude, there is a need to prioritize fat content in foods and consider processing modifications in the food production system with the aim of achieving a higher P:M:S ratio intake among the population.

Download Full-text

The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Journal of Food Quality ◽

10.1155/2021/6017877 ◽

2021 ◽

Vol 2021 ◽

pp. 1-11

Author(s):

Somayeh Ranjbar-Shamsi ◽

Anousheh Sharifan ◽

Mozhgan Emtyazjoo ◽

Maryam Moslehishad

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Functional Food ◽

Inductively Coupled Plasma ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Profiles ◽

Nutritional Properties ◽

Inductively Coupled ◽

Potential Source

Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. Fatty acid profiles were measured by gas chromatography. Vitamin contents were measured using HPLC. Inductively coupled plasma (ICP) was used to measure minerals. In the fatty acid profile, 21 fatty acids including saturated fatty acids, unsaturated fatty acids, and PUFAs were identified. The predominant fatty acids in samples were palmitic acid, stearic acid, oleic acid, and linoleic acid. E and B1 vitamins varied from 6.19 to 22.63 mg/g and 5.38–19.10 mg/g in sour fruits and fruit paste, respectively. Among the minerals, iodine was at the highest level in all samples (5.06–607.46 mg/g). In conclusion, these seaweeds can be used as a suitable source of fatty acids, minerals, and vitamins in the formulation of functional processed fruits, which are essential for human health.

Download Full-text

Characteristics of Crude Palm Oil Produced in Hainan

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.448-453.1079 ◽

2013 ◽

Vol 448-453 ◽

pp. 1079-1084 ◽

Cited By ~ 1

Author(s):

Pu Gong ◽

Gan Ran Deng ◽

Jian Hua Cao ◽

Guo Jie Li ◽

Zhi Liu ◽

...

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Palmitic Acid ◽

Palm Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Total Lipids ◽

Crude Palm Oil ◽

Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

Download Full-text

Fatty Acid Profiles and Production in Marine Phytoplankton

Marine Drugs ◽

10.3390/md17030151 ◽

2019 ◽

Vol 17 (3) ◽

pp. 151 ◽

Cited By ~ 40

Author(s):

Sigrún Jónasdóttir

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Meta Analysis ◽

Marine Ecosystem ◽

Stearidonic Acid ◽

Marine Phytoplankton ◽

Fatty Acid Profiles ◽

Marine Food Web ◽

Total Fatty Acids

Microalgae are the primary producers of carbon in marine ecosystems, fixing carbon and subsequently generating various biomolecules such as carbohydrates, proteins and lipids. Most importantly, microalgae are the generators and main suppliers of ω3 polyunsaturated fatty acids (ω3PUFA) in the marine ecosystem, which have a fundamental importance for the functioning and quality of the whole marine food web. A meta-analysis of over 160 fatty acid profiles of 7 marine phytoplankton phyla reveals not only a phyla-specific, but also a highly class-specific PUFA production of marine phytoplankton. The highest EPA (Eicosapentaenoic acid; 20:5ω3) production per total fatty acids was found in 2 classes of Haptophyta and in Ochrophyta, while Dinophyta and the Haptophyte Emiliana huxleyi show the highest production of DHA (Docosahexaenoic acid; 22:6ω3). An important precursor for EPA, Stearidonic acid (SDA, 18:4ω3) is found in high proportions in Cryptophyta and the Chlorophta class Pyramimonadophyceae. Per unit of carbon, Chlorophyta and Cyanobacteria were the poorest producers of highly unsaturated fatty acids (HUFA). The remaining phyla had a similar HUFA contribution per unit of carbon but with different compositions. The nutritional and environmental effects on the phytoplankton PUFA production is summarized and shows a lowering of the PUFA content under stressful environmental conditions.

Download Full-text

Profil Asam Lemak Jenuh Dan Tak Jenuh serta Kandungan Kolesterol Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus)

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v5i2.356 ◽

2019 ◽

Vol 5 (2) ◽

pp. 92

Author(s):

Nia Fitriani Aisyah ◽

Nisa Aisyah ◽

Titis Sari Kusuma ◽

Rahma Micho Widyanto

Keyword(s):

Fatty Acids ◽

Coronary Heart Disease ◽

Heart Disease ◽

Fatty Acid ◽

Oryctolagus Cuniculus ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Cholesterol Content ◽

Fatty Acid Profiles ◽

Rabbit Meat

Abstrak - Daging kelinci merupakan salah satu jenis daging yang memiliki potensi tinggi dalam pemenuhan konsumsi daging bagi masyarakat. Daging kelinci memiliki beberapa keistimewaan yaitu kandungan asam lemak jenuh dan kolesterol yang rendah serta kandungan asam lemak tak jenuh yang tinggi. Salah satu produk olahan daging kelinci yang bisa diperkenalkan kepada masyarakat adalah nugget daging kelinci yang diharapkan dapat memiliki manfaat kesehatan untuk menurunkan risiko Penyakit Jantung Koroner. Tujuan dari penelitian ini adalah untuk mengetahui profil asam lemak jenuh dan tak jenuh serta kandungan kolesterol pada nugget daging kelinci New Zealand White (Oryctolagus cuniculus). Desain penelitian yang digunakan adalah deskriptif eksploratif dengan 3 kali pengulangan menggunakan resep yang sama. Profil asam lemak dan kandungan kolesterol diuji menggunakan metode kromatografi gas. Hasil penelitian menunjukkan bahwa nugget daging kelinci mengandung 17 profil asam lemak jenuh dengan kandungan tertinggi yaitu asam palmitat, disusul oleh asam behenik, asam lignoserik, asam miristat, dan asam margarik. Kemudian, untuk profil asam lemak tak jenuh pada nugget daging kelinci mengandung 9 profil asam lemak tak jenuh tunggal dengan kandungan tertinggi yaitu asam oleat, disusul oleh asam nervonat, asam erukat, asam trans 9 elaidat, dan asam palmitoleat. Untuk asam lemak tak jenuh ganda terdiri dari 11 profil asam lemak dengan kandungan yang tertinggi yaitu asam linoleat, disusul oleh DHA, dan EPA. Selain asam lemak, nugget daging kelinci juga mengandung kolesterol sebesar 15,12 mg/100 g. Dengan kandungan gizi yang baik, nugget daging kelinci diharapkan dapat menjadi alternatif makanan untuk menurunkan risiko Penyakit Jantung Koroner.Abstract - Rabbit meat is one type of meat that has high potential in fulfilling meat consumption for the community. Rabbit meat has several advantages is low saturated fatty acid content and cholesterol and high unsaturated fatty acids. One of the processed products of rabbit meat that can be introduced to the community is rabbit meat nuggets that expected has health benefits it can reduce the risk of coronary heart disease. The purpose of this study was to know profile of saturated fatty acids, unsaturated fatty acids, and cholesterol content on rabbitmeat nuggetsofNewZealandWhite (Oryctolagus cuniculus). The research design used was descriptive exploratory with 3 repetitions using the same recipe. Profiles of fatty acids and cholesterol content were tested using gas chromatography method. The results showed that rabbit meat nuggets contained 17 profiles of saturated fatty acids with the highest content of palmitic acid, followed by behenic acid, lignoseric acid, myristic acid, and margaric acid. Then, for unsaturated fatty acid profiles on rabbit meat nuggets containing 9 profiles of monounsaturated fatty acids with the highest content, oleic acid, followed by nervonic acid, erucic acid, elaidat trans acid 9, and palmitoleic acid. Polyunsaturated fatty acids consist of 11 fatty acid profiles with the highest content, linoleic acid, followed by DHA, and EPA. Besides fatty acids, rabbit meat nuggets also contain cholesterol of 15,12 mg / 100 g. With a good nutrition content, rabbit meat nuggets are expected to be an alternative food to reduce the risk of coronary heart disease.Keywords – Cholesterol, Profile of saturated and unsaturated fatty acids, Rabbit meat nuggets

Download Full-text

Adaptive Changes in Membrane Lipids of Barophilic Bacteria in Response to Changes in Growth Pressure

Applied and Environmental Microbiology ◽

10.1128/aem.64.2.479-485.1998 ◽

1998 ◽

Vol 64 (2) ◽

pp. 479-485 ◽

Cited By ~ 97

Author(s):

Yutaka Yano ◽

Akihiko Nakayama ◽

Kenji Ishihara ◽

Hiroaki Saito

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Membrane Lipids ◽

Saturated Fatty Acids ◽

Hexadecenoic Acid ◽

Bacterial Strains ◽

Growth Pressure ◽

Adaptive Changes ◽

Total Fatty Acids

ABSTRACT The lipid compositions of barophilic bacterial strains which contained docosahexaenoic acid (DHA [22:6n-3]) were examined, and the adaptive changes of these compositions were analyzed in response to growth pressure. In the facultatively barophilic strain 16C1, phosphatidylethanolamine (PE) and phosphatidylglycerol (PG) were major components which had the same fatty acid chains. However, in PE, monounsaturated fatty acids such as hexadecenoic acid were major components, and DHA accounted for only 3.7% of the total fatty acids, while in PG, DHA accounted for 29.6% of the total fatty acids. In response to an increase in growth pressure in strain 16C1, the amounts of saturated fatty acids in PE were reduced, and these decreases were mainly balanced by an increase in unsaturated fatty acids, including DHA. In PG, the decrease in saturated fatty acids was mainly balanced by an increase in DHA. Similar adaptive changes in fatty acid composition were observed in response to growth pressure in obligately barophilic strain 2D2. Furthermore, these adaptive changes in response were also observed in response to low temperature in strain 16C1. These results confirm that the general shift from saturated to unsaturated fatty acids including DHA is one of the adaptive changes in response to increases in pressure and suggest that DHA may play a role in maintaining the proper fluidity of membrane lipids under high pressure.

Download Full-text

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

Download Full-text

Explore the gene network regulating the composition of fatty acids in cottonseed

BMC Plant Biology ◽

10.1186/s12870-021-02952-4 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Lihong Ma ◽

Xinqi Cheng ◽

Chuan Wang ◽

Xinyu Zhang ◽

Fei Xue ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Linolenic Acid ◽

Gene Network ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Accumulation Pattern ◽

Time Points ◽

Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

Download Full-text

Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽

10.3390/foods10051133 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1133

Author(s):

Atique Ahmed Behan ◽

Muhammad Tayyab Akhtar ◽

Teck Chwen Loh ◽

Sharida Fakurazi ◽

Ubedullah Kaka ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Meat Quality ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Basal Diet ◽

Negative Influence ◽

Significant Difference ◽

Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

Download Full-text

Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

South African Journal of Animal Science ◽

10.4314/sajas.v50i1.6 ◽

2020 ◽

Vol 50 (1) ◽

pp. 47-54

Author(s):

I De Gasperín ◽

J.G. Vicente ◽

J.M. Pinos-Rodríguez ◽

F Montiel ◽

R Loeza ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Fatty Acid Profiles ◽

Polyunsaturated Fat ◽

Pork Lard ◽

Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

Download Full-text

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200030519 ◽

2009 ◽

Vol 2009 ◽

pp. 212-212

Author(s):

S J Hosseini Vashan ◽

N Afzali ◽

A Golian ◽

M Malekaneh ◽

A Allahressani

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Palm Olein ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Processing Plant ◽

Optimum Level ◽

Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

Download Full-text