Antioxidant effect of Chondrus crispus and Lentinula edodes on different margarines

Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.

Download Full-text

Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3supl1p1813 ◽

2021 ◽

Vol 42 (3Supl1) ◽

pp. 1813-1824

Author(s):

Carlos Magno da Rocha Junior ◽

◽

Antônio Gilberto Bertechini ◽

Alexandre de Oliveira Teixeira ◽

Leonardo Marmo Moreira ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Food Industry ◽

Essential Fatty Acids ◽

Acid Methyl Ester ◽

Natural Antioxidants ◽

Compositional Data Analysis ◽

Pet Food

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

Download Full-text

STORAGE TEMPERATURE AS A FACTOR OF FAT MIGRATION IN GLAZED SUGARY CONFECTIONERY PRODUCTS

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2021/5/78-80 ◽

1970 ◽

pp. 78-80

Author(s):

N. B. Kondratyev ◽

Е. V. Kazantsev ◽

O. S. Rudenko ◽

N. А. Petrova ◽

I. А. Belova

Keyword(s):

Fatty Acids ◽

Migration Rate ◽

Unsaturated Fatty Acids ◽

Storage Temperature ◽

Polymorphic Form ◽

Specific Rate ◽

Confectionery Products ◽

Different Temperatures ◽

Physical And Chemical Quality ◽

Physical And Chemical

The fat migration processes by changing the fatty acid composition of individual parts of glazed sweets with praline-type bodies (based on peanuts) during storage at different temperatures was studied. The main mechanism of mass transfer is considered to be the fat migration through the volume of products through the capillaries. The maximum migration rate of the liquid fat phase is at a storage temperature of 23-25 ° C in samples without transisomers of unsaturated fatty acids. Its reduction is possible with the introduction of 20-30% lauric acid into the fat fraction of products. The crystalline structure of the confectionery fats included in the candy fillings has a significant effect on the migration rate of the liquid fat phase into the glaze. The smallest one corresponded to fats in the β-polymorphic form with an admixture of no more than 3% crystals in the β'-polymorphic form. The specific rate of fat migration has been calculated taking into account the size of a glazed sweets model samples. When in storage temperature increases from 18 to 27 ˚С, it increased 1.7 times. The results of studies of changes in the composition of fatty acids of model samples individual parts of glazed sweets during storage at temperatures of 18 and 27 °C are presented. The proposed approach makes it possible to predict the fat migration processes rate. The comprehensive assessment methodology, which includes the determination of physical and chemical quality indicators during storage, the regularities of fat migration and microbiological changes, will justify the requirements for the technology parameters and the recipe composition of glazed sugary confectionery products with a given expiration date.

Download Full-text

Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Nadia Segura ◽

Yenny Pinchak ◽

Natalie Merlinski ◽

Miguel Amarillo ◽

Camila Feller ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Total Phenols ◽

Olive Oils ◽

Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Download Full-text

Effect of unsaturated fatty acids around pupal chambers of Monochamus alternatus (Coleoptera: Cerambycidae) and Acanthocinus orientalis (Coleoptera: Cerambycidae) on the number of Bursaphelenchus xylophilus (Nematoda: Parasitaphelenchidae) carried by the beetles

Nematology ◽

10.1163/138855409x12607871174490 ◽

2010 ◽

Vol 12 (5) ◽

pp. 721-729 ◽

Cited By ~ 2

Author(s):

Noritoshi Maehara ◽

Masahiko Tokoro

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Compounds ◽

Bursaphelenchus Xylophilus ◽

Gas Chromatography Mass Spectrometry ◽

Pine Wood Nematode ◽

Monochamus Alternatus ◽

Significant Relationships ◽

Pine Trees

Abstract Several chemical compounds, e.g., linoleic and oleic acids, have been reported to be attractive to the pine wood nematode, Bursaphelenchus xylophilus, in previous studies. To examine the effects of fatty acids on the number of nematodes carried by Monochamus alternatus and Acanthocinus orientalis, unsaturated fatty acids (linoleic, oleic and hexadecenoic acids) and saturated fatty acids (palmitic and stearic acids) around the pupal chambers of individual beetles of the two species were analysed using gas chromatography-mass spectrometry. The number of nematodes carried by individual M. alternatus was large, averaging 1628 (range 2 to 27 200), whilst A. orientalis carried no nematodes. There was no difference in the concentration of linoleic acid around the pupal chambers of M. alternatus and A. orientalis, and the concentration of oleic acid around Monochamus chambers was less than that around Acanthocinus chambers. There were no clear significant relationships between the concentration of linoleic or oleic acids around Monochamus pupal chambers and the numbers of nematodes carried by individual Monochamus beetles emerging from the chambers. It was concluded that the concentration of unsaturated fatty acids around pupal chambers in wilt-killed pine trees could not explain the differences in the numbers of nematodes carried by M. alternatus and by A. orientalis, and the differences in the numbers of nematodes carried by individual Monochamus beetles.

Download Full-text

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Foods ◽

10.3390/foods10081793 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1793

Author(s):

Marta Barral-Martinez ◽

Maria Fraga-Corral ◽

Pascual Garcia-Perez ◽

Jesus Simal-Gandara ◽

Miguel A. Prieto

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Nutritional Value ◽

Unsaturated Fatty Acids ◽

The Other ◽

Added Value ◽

Waste Minimization ◽

Livestock Feed ◽

Pharmaceutical Industries ◽

By Products

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Download Full-text

Naturalne przedłużanie trwałości produktów spożywczych

Postępy Fitoterapii ◽

10.25121/pf.2019.20.3.208 ◽

2019 ◽

Vol 20 (3) ◽

Author(s):

Marlena Dudek-Makuch ◽

Kinga Knoska ◽

Justyna Chanaj-Kaczmarek

Keyword(s):

Adverse Effect ◽

Food Industry ◽

Heart Diseases ◽

Antioxidant Properties ◽

Chemical Compounds ◽

Natural Antioxidants ◽

Epidemiological Studies ◽

The Body ◽

Synthetic Antioxidants ◽

Natural Polyphenols

In recent years, natural antioxidants are often investigate because of synthetic antioxidants have an adverse effect on human health. Scientific research in the food industry focused on the search for natural antioxidants that would be similarly effective to synthetic antioxidants. For this purpose, commonly known and used natural compounds (e.g. carotenoids), spices and herbs particularly rich in chemical compounds with strong antioxidant properties (e.g. rosemary, thyme, sage, oregano, garlic, cloves) as well as green tea extracts, fruit extracts (e.g. plums, apricots, cranberries) are used. The addition of natural polyphenols not only prolongs the durability of food products, but also protects the body against oxidative damage. Epidemiological studies show a correlation between the consumption of polyphenol-rich products and a reduction in the risk of developing civilization diseases, including heart diseases.

Download Full-text

Effects of dietary unsaturated fatty acids and natural antioxidants on markers of lipoprotein metabolism and lipid oxidation

Atherosclerosis ◽

10.1016/s0021-9150(00)80537-7 ◽

2000 ◽

Vol 151 (1) ◽

pp. 118-119

Author(s):

R. Freese ◽

M. Jauhiainen ◽

G. Alfthan ◽

I. Salminen ◽

I. Erlund ◽

...

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Unsaturated Fatty Acids ◽

Lipoprotein Metabolism ◽

Natural Antioxidants

Download Full-text

FATTY ACIDS COMPOSITION IN MACADAMIA SEDES OIL (MACADAMIA INTEGRIFOLIA) FROM ECUADOR

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10i2.15618 ◽

2017 ◽

Vol 10 (2) ◽

pp. 303 ◽

Cited By ~ 2

Author(s):

Wilman Carrillo ◽

Cecilia Carpio ◽

Dayana Morales ◽

Edgardo Vilcacundo ◽

Mario Alvarez

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Food Industry ◽

Unsaturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Fatty Acids Composition ◽

Pressing Method ◽

Mass Selective Detector ◽

Macadamia Integrifolia ◽

Selective Detector

Objective: The aim of this study was to determine the fatty acids composition in a macadamia seeds oil sample cultivated in Ecuador.Materials & Methods: macadamia oil was obtained of macadamia seeds using the cold pressing method. Fatty acids analysis was carried out using the Gas Chromathography method with a Mass Selective Detector (GC/MSD) and using the data base Library NIST14.L to identify the compounds.Results: macadamia seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Macadamia seeds oil has 37.77% of polyunsaturated fatty acids of which 3.79% ɷ6 α- Linoleic and 33.98% of ɷ3 α- Linolenic. Macadamia seeds only have 9.33% of palmitic acid. Conclusions: Macadamia seeds are a good source of monounsaturated fatty acids oleic acid and with a good content of ɷ6 α- Linoleic and ɷ3 α- Linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador. Keywords: Macadamia, Macadamia integrifolia, Fatty acids, Gas chromatography-mass selective detector, Methyl ester, Omega acids.

Download Full-text

Teknologi Produksi Abon Daging Rusa Dengan Penambahan Herbal Sebagai Pangan Unggulan Pada Era Normal Baru

Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) ◽

10.46549/jipvet.v11i3.174 ◽

2022 ◽

Vol 11 (3) ◽

pp. 231

Author(s):

Sangle Yohanes Randa ◽

Siska Tirajoh ◽

Osfar Sjofjan

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Beta Carotene ◽

Natural Antioxidants ◽

Carotene Content ◽

Technology Process ◽

Biophytum Petersianum ◽

Fruit Oil

Abstract This study aims to improve the nutritional quality of venison floss by modifying the the technology process of floss making with adding red fruit oil (Pandanus conoideus L) and kebar grass extract (Biophytum petersianum) as a source of natural antioxidants. The results showed that the nutritional value of floss was influenced by the use of these herbal. Supplementation of antioxidant is to potentially extend the shelf-life of floss as indicated in decreasing the value of water activity (Aw) and thiobarburic acid (TBA). The Aw value decreased from 0.756 to 0.701, and TBA decreased from 0.139 to 0.055 mg/kg. The protein of floss increased from 33.20 to 35.60%. The result also showed that the content of antioxidant increased which is indicated by the increasing of beta-carotene content from 0.0087 mg /100 gram to 0.81 mg/100 gram. Results also showed that the use of red fruit oil extract and kebar grass extract decreased the content of saturated fatty acids, meanwhile in unsaturated fatty acids it increased arachidonic fatty acids. Keywords: Antioxidant; Beta-caroten; Kebar grass; Red-fruit oil; Venison floss. Abstrak Penelitian ini bertujuan meningkatkan kualitas nutrisi abon daging rusa dengan memodifikasi proses teknologi produksinya dengan penambahan ekstrak minyak buah merah (Pandanus conoideus L) dan ekstrak rumput kebar (Biophytum petersianum) sebagai sumber antioksidan alami. Hasil penelitian memperlihatkan bahwa nilai nutrisi produk olahan daging dipengaruhi oleh adanya penambahan senyawa antioksidan. Pemberian suplementasi bahan sumber antioksidan meningkatkan daya awet pada abon yang ditunjukkan dengan penurunan nilai aktivitas air (Aw) dan nilai thiobarburic acid (TBA). Nilai Aw abon menurun dari 0,756 menjadi 0,701, dan nilai TBA-nya menurun dari 0,139 menjadi 0,055 mg/kg. Nilai nutrisi terjadi pada nilai protein yang meningkat dari 33,20 menjadi 35,60%. Sebagai sumber antioksidan terlihat pada peningkatan kandungan beta-karoten dari 0,0087 mg/100 gram menjadi 0,81 mg/100 gram. Faktor penting lainnya dengan penggunaan ekstrak minyak buah merah dan ekstrak rumput kebar yakni adanya penurunan yang signifikan pada kandungan asam-asam lemak jenuh, akan tetapi pada asam-asam lemak tidak jenuh terjadi peningkatan pada asam lemak arakidonat. Kata kunci: Abon rusa; Beta-karoten; Herbal antioksidant; Minyak buah-merah; Rumput kebar.

Download Full-text

The effects of temperature on the composition and physical properties of the lipids of Pseudomonas fluorescens

Biochemical Journal ◽

10.1042/bj1250733 ◽

1971 ◽

Vol 125 (3) ◽

pp. 733-742 ◽

Cited By ~ 90

Author(s):

J. Cullen ◽

M. C. Phillips ◽

G. G. Shipley

Keyword(s):

Fatty Acids ◽

Pseudomonas Fluorescens ◽

Unsaturated Fatty Acids ◽

Molecular Packing ◽

Phase Behaviour ◽

Pressure Area ◽

Different Temperatures ◽

Octadecenoic Acids ◽

The Individual ◽

Cis And Trans

1. Pseudomonas fluorescens was grown at various temperatures between 5°C and 33°C. The extractable lipids from organisms at various stages of growth and grown at different temperatures were examined. 2. The extractable lipids contained phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and an ornithine-containing lipid. The relative amounts of these lipids did not vary significantly during growth or with the changes in growth temperature. 3. The major fatty acids were hexadecanoic, hexadecenoic and octadecenoic acids and the cyclopropane acids methylene-hexadecanoic and methylene-octadecanoic acids. The relative amount of unsaturated acids (including cyclopropane acids) did not change significantly during growth, but increased with decreasing temperature. 4. Phosphatidylethanolamines with different degrees of unsaturation and containing different amounts of cyclopropane acids were isolated from organisms grown at 5°C and 22°C and their surface and phase behaviour in water was investigated. Thermodynamic parameters for fusion and monolayer results for cyclopropane and other fatty acids were examined. 5. The surface pressure–area isotherms of phosphatidylethanolamines containing different amounts of unsaturated fatty acids show small differences but the individual isotherms remain essentially unchanged over the temperature range 5–22°C. X-ray-diffraction methods show that the structures (lamellar+hexagonal) formed in water by phosphatidylethanolamine, isolated from organisms grown at 5°C and 22°C, are identical when compared at the respective growth temperatures. This points to a control mechanism of the physical state of the lipids that is sensitive to the operating temperature of the organism. 6. The molecular packing of cyclopropane acids is intermediate between that of the corresponding cis- and trans-monoenoic acids. However, substitution of a cyclopropane acid for a cis-unsaturated acid has insignificant effects on the molecular packing of phospholipids containing these acids.

Download Full-text