scholarly journals Deficit Irrigation as a Suitable Strategy to Enhance the Nutritional Composition of HydroSOS Almonds

Water ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3336
Author(s):  
Saray Gutiérrez-Gordillo ◽  
Leontina Lipan ◽  
Víctor Hugo Durán Zuazo ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Deficit Irrigation ◽  
Fatty Acid Content ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Control Treatment ◽  
Irrigated Agriculture

The Mediterranean region is one of the most water-scarce areas worldwide and is considered a climate-change hotspot. To assure the viability and competitiveness of irrigated agriculture, it is vital to implement strategies that can maximize water saving without compromising yield. Deficit irrigation (DI) for cultivating drought-tolerant species such as almond (Prunus dulcis (Mill.) D.A. Webb) can help in achieving this goal, while at the same time improving fruit chemical composition. This work evaluated the effect of DI techniques and cultivars on the chemical composition of almonds (cvs. Marta, Guara, and Lauranne) in order to elucidate the most suitable irrigation dose under water-scarcity scenarios. Three irrigation regimes were imposed: a control treatment (FI), which was fully irrigated, receiving 100% of the irrigation requirement (IR), and two sustained-deficit irrigation (SDI) strategies that received 75% (SDI75) and 65% (SDI65) of IR. Significant differences among cultivars and irrigation treatments were observed for antioxidant activity and organic acid, sugar, and fatty acid content, which were increased by the SDI strategies. In addition, highly significant correlations were found between leaf-water potential and components such as fumaric acid, sugars, and fatty acids. In terms of the cultivars, cv. Marta showed the highest antioxidant activity, cv. Guara was the richest in organic acids, and cv. Lauranne had the highest fatty acid content. Consequently, SDI strategies improved almond quality parameters related to their nutritional and sensory composition, with significant water savings (reductions of 25–35%) and without important yield loss.

scholarly journals Isıtma İşleminin Çekişte Zeytinyağının Kalite, Oksidatif Stabilite ve Yağ Asidi Bileşimine Etkisi

2018 ◽  
Vol 6 (9) ◽  
pp. 1154
Author(s):  
Aslı Yıldırım ◽  
Derya Deniz Şirinyıldız ◽  
Şeyma Nur Akkaya ◽  
Ezgi Genç ◽  
Aslı Yorulmaz
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Quality Parameters

The aim of the study was to investigate the changes in main quality parameters, oxidative stability and fatty acid composition of olive oil obtained from Çekişte cultivar during heating. For this purpose, the olive oil, obtained from Aydın province in 2017 from Çekişte cultivar, was heated at 100°C under 20 L/h flow rate for totally 50 hours. The olive oil samples were heated for 10-hour intervals and analysed for their free fatty acid content, peroxide value, diene and triene (K232 ve K270) values, total phenol content, antioxidant activity, chlorophyll and carotenoid contents as well as fatty acid composition. Additionally, the oxidative stability of samples was determined which was expressed as induction time. Results showed that the main quality parameters of olive oil including free fatty acid content, peroxide value, diene and triene (K232 ve K270) values increased during heating. However, the content of total phenols, antioxidant activity, chlorophyll and carotenoid contents decreased gradually when heating time was prolonged. In a similar manner, the induction period decreased upon heating. The content of linolenic acid increased significantly at the end of heating process.

scholarly journals Effect of day length and exogenous melatonin on chemical composition of sheep milk

2011 ◽  
Vol 54 (2) ◽  
pp. 177-187 ◽  
Author(s):  
E. Molik ◽  
G. Bonczar ◽  
A. Żebrowska ◽  
T. Misztal ◽  
H. Pustkowiak ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Prolactin Secretion ◽  
Day Length ◽  
Farm Animals ◽  
Exogenous Melatonin ◽  
Sheep Milk ◽  
Group I

Abstract. Changes in day length are a major factor in the productivity of farm animals showing reproductive seasonality. Parameters of milk production in sheep and goats are dependent on melatonin and prolactin concentrations. Changes in the prolactin secretion in lactating sheep have an effect on the amount of milk produced, synthesis of milk proteins, fat and immunoglobulins (i.e. milk composition). In the end the quality and commercial value of milk is determined as well. The aim of this study was therefore to find out the effect of day length and exogenous melatonin on the chemical composition of milk and the level of fatty acids. Subjects were 60 Polish Longwool Sheep. Animals were randomly assigned to three groups, Group I (n=20) – ewes raised under natural day length; Group II (n=20) ewes raised under natural day length and were implanted with melatonin; Group III (n=20) – ewes exposed to an artificially short photoperiod (16D:8L). Sheep were milked twice daily using the Alfa Laval Agri milking machine. Composite milk samples were collected every 28 days to determine chemical composition and fatty acid content. The results obtained showed that the administration of exogenous melatonin and the simulation of a short-day photoperiod during the summer period had significant effects on the milk levels of solids, protein, fat and lactose, and on the fatty acid content of sheep milk.

scholarly journals Chemical composition and fatty acid content in lamb and adult sheep meat

2020 ◽  
Vol 63 (2) ◽  
pp. 261-268
Author(s):  
Andrzej Junkuszew ◽  
Paulina Nazar ◽  
Michał Milerski ◽  
Milan Margetin ◽  
Piotr Brodzki ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Consumer Preferences ◽  
Fatty Acid Content ◽  
Biceps Femoris ◽  
Dietary Fatty Acids ◽  
Meat Production ◽  
Adult Sheep ◽  
Meat Samples

Abstract. The aim of the present study was to compare the chemical composition and fatty acid (FA) content of the muscle tissues of lambs and adult sheep bred for meat production. Throughout the research period, the animals were managed in a confinement indoor system under uniform environmental conditions. After slaughter, meat samples collected from the musculus biceps femoris were used to determine the basic chemical composition and fatty acid content in the intramuscular fat. The analyses showed that, compared to lambs, meat from adult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well as a favorable percentage of OFAs (dietary fatty acids having an undesirable hypercholesterolemic effect on humans). The results of this study support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.

scholarly journals Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

2020 ◽  
Vol 20 (1) ◽  
pp. 245-262
Author(s):  
Snežana Ivanović ◽  
Boris Pisinov ◽  
Marija Pavlović ◽  
Ivan Pavlović
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Acid Content ◽  
Roe Deer ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Fallow Deer ◽  
Significant Difference

AbstractDeer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

Antioxidant activity of Haematococcus pluvialis cells grown in continuous culture as a function of their carotenoid and fatty acid content

2007 ◽  
Vol 74 (5) ◽  
pp. 1112-1119 ◽  
Author(s):  
M. C. Cerón ◽  
M. C. García-Malea ◽  
J. Rivas ◽  
F. G. Acien ◽  
J. M. Fernandez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Continuous Culture ◽  
Acid Content ◽  
Haematococcus Pluvialis ◽  
Fatty Acid Content
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