Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

Characterization of fatty acids and nutrient composition of SAU Perilla-1 [(Perilla frutescens (L.) Britton] seeds grown with agro climatic conditions in Bangladesh

2021 ◽  
Vol 27 (02) ◽  
pp. 2307-2314
Author(s):  
M. A. K. Mojumdar ◽  
H. M. M. T. Hossain ◽  
A. F. M. J. Uddin ◽  
Meherunnessa
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Fatty Acid Analysis ◽  
Climatic Conditions ◽  
Omega 3 ◽  
Plant Seed ◽  
Omega 6 ◽  
Crop Variety

SAU Perilla-1 (Golden perilla BD) is a newly edible oil seed crop variety introduced by Sher-e-Bangla Agricultural University in Bangladesh. Its seed oil is a rich source of unsaturated fatty acid (91%), of which more than 50% is α-linolenic acid (type of omega-3 fatty acid). The estimated ratio of saturated, monounsaturated and polyunsaturated fatty acids was found 1: 2.26: 8.95. Moreover, the α-linolenic acid was detected (50.52%) as the most dominating polyunsaturated fatty acid, which was 4-four times higher than monounsaturated fatty acids in the oil of the crop variety. Fatty acid analysis of oil revealed a ratio (1:2.22) of Omega 6 to Omega 3 fatty acids, which lies within a healthy range as documented by the global scientific community. Compared to other plant seed oils, SAU Perilla-1 oil consists of Linoleic acid (Omega 6 fatty acid, 22.71%) – a component associated with obesity, which is far below the regular oils from soybean, sunflower and corn. Therefore, our findings indicated that SAU Perilla-1 seed is one of the best edible sources of plant oils rich in essential fatty acids conducive to human health.

scholarly journals Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

2021 ◽  
Vol 10 (16) ◽  
pp. e113101623177
Author(s):  
Victor Hugo Maldonado da Cruz ◽  
Geovane Aparecido Ramos da Silva ◽  
Matheus Campos Castro ◽  
Isadora Boaventura Ponhozi ◽  
Patrícia Magalhães de Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Composition Analysis ◽  
Omega 3 ◽  
Significant Difference

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collected for analysis. Diet composition analysis, extraction and derivatization of fatty acids, gas chromatography analysis, RNA extraction and cDNA synthesis, quantitative real-time polymerase chain reaction (qRT-PCR, and statistical analyses were performed. Linseed oil exhibited an omega-3 rich lipid profile. 18:3n-3 content incorporated into the muscle tissue of fish fed linseed oil was 50% higher than that fed sunflower oil. This higher amount of 18:3n-3 favored the production of 20:5n-3 and 22:6n-3 fatty acids by synthetic pathways in the organism since these fatty acids were not initially found in the oil composition. Furthermore, in all analyzed parts of zebrafish that were fed linseed oil, concentration of 20:4n-6 were lower, while 20:5n-3 and 22:6n-3 were higher compared to the same parts fed with sunflower oil. PCR expression assay showed no significant difference, indicating that linseed oil diet was not harmful. Thus, this work evidenced that synthesis of essential fatty acids, primarily omega-3 fatty acids, was greater in zebrafish upon consumption of diets supplemented with linseed oil. 

scholarly journals Quality characteristics of edible linseed oil

2008 ◽  
Vol 15 (4) ◽  
pp. 402 ◽  
Author(s):  
M. NYKTER ◽  
H-R. KYMÄLÄINEN ◽  
F. GATES
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Omega 3 ◽  
Quality Properties ◽  
Microbiological Methods

In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.;

scholarly journals Variation and genetic analysis of fatty acid composition in flax (Linum usitatissimum L.)

Euphytica ◽  
2021 ◽  
Vol 218 (1) ◽  
Author(s):  
Magdalena Walkowiak ◽  
Stanislaw Spasibionek ◽  
Krystyna Krótka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Linseed Oil ◽  
F1 Hybrids ◽  
Oleic Acid Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3

AbstractFlax (Linum usitatissimum L.) is an important source of oil rich in omega–3 fatty acids (especially α-linolenic acid accounting for > 50%), which is proven to have health benefits and utilized as an industrial raw material. α-Linolenic acid is a polyunsaturated fatty acid that readily undergoes oxidative transformation. Autoxidation of α-linolenic acid is the principal process contributing to the development of off-flavors, loss of color, and alteration in the nutritional value of linseed oil. However, there is huge a demand on the market for oils having different compositions of fatty acids, including the linseed oil characterized by improved stability. For this purpose, a complete diallel cross was performed in this study using six flax genotypes varying in the fatty acid content to estimate the genetic parameters. The analysis of variances carried out for the studied traits (content of oleic, linoleic and α-linolenic acid) indicated large differences among the genotypes. Variances due to GCA were much higher in magnitude than those related to SCA for the content of linoleic and α-linolenic acid, which indicated the superiority of additive gene effects in determining the inheritance of these traits. The nonadditive gene action played an important role for oleic acid content, since the magnitude of SCA effect was almost two times higher than GCA effect. The parental lines of linola (Linola KLA and Linola KLB) exhibited the highest concentration of favorable alleles for the two traits (high content of linoleic acid and low content of α-linolenic acid) and were thus found suitable for a continuous improvement program. On the basis of the SCA effect, five cross combinations, were found to be promising F1 hybrids for use as a source population for further selection, in order to achieve fatty acid changes in linseed. These combinations allow selecting varieties with 1:1 and 2:1 ratio of omega–6:omega–3 fatty acids for producing oil with an extended shelf life for food products.

scholarly journals Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective

2020 ◽  
Vol 12 (21) ◽  
pp. 8997
Author(s):  
Massimo Lucarini ◽  
Antonio Zuorro ◽  
Gabriella Di Lena ◽  
Roberto Lavecchia ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Food Products ◽  
Added Value ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Processing ◽  
Secondary Raw Materials ◽  
Marine Food ◽  
By Products

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

scholarly journals Protein synthesis and degradation in isolated muscle. Effect of ω3 and ω6 fatty acids

1987 ◽  
Vol 242 (2) ◽  
pp. 615-618 ◽  
Author(s):  
R M Palmer ◽  
K W J Wahle
Keyword(s):  
Fatty Acids ◽  
Protein Synthesis ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Omega 6 ◽  
3 Omega ◽  
Protein Synthesis And Degradation ◽  
Synthesis And Degradation

The ability of derivatives of the essential fatty acids linoleic acid (C18:2, omega 6) and alpha-linolenic acid (C18:3, omega 3) to stimulate rates of protein synthesis and degradation was investigated in isolated intact muscles from fasted rabbits. Both omega 6 derivatives examined, arachidonic acid (C20:4, omega 6) and dihomo-gamma-linolenic acid (C20:3, omega 6), when added at concentrations up to 1 microM, stimulated the rate of protein synthesis and the release of prostaglandin F2 alpha (PGF2 alpha). Metabolites of the omega 6 series, namely eicosapentaenoic acid (C20:5, omega 3) and docosahexaenoic acid (C22:6, omega 3), were without effect on the rate of protein synthesis and resulted in a decrease in the release of PGF2 alpha. None of the fatty acids had a significant effect on the rate of protein degradation. Although insulin (100 mu units/ml) also stimulated rates of protein synthesis when added alone, none of the omega 3 or omega 6 fatty acids, when added with insulin at concentrations of 0.2 microM, potentiated the effect of the hormone.

scholarly journals COSMO-RS Based Prediction for Alpha-Linolenic Acid (ALA) Extraction from Microalgae Biomass Using Room Temperature Ionic Liquids (RTILs)

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 108
Author(s):  
Shiva Rezaei Motlagh ◽  
Razif Harun ◽  
Dayang Radiah Awang Biak ◽  
Siti Aslina Hussain ◽  
Rozita Omar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ionic Liquids ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Lipid Extraction ◽  
Extraction Yield ◽  
Good Prediction ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Sulphate Chloride

One of the essential fatty acids with therapeutic impacts on human health is known to be omega-3 polyunsaturated fatty acids (PUFA). More lately, ionic liquids (ILs) have received significant attention among scientists in overcoming the disadvantages of traditional solvents in biomass lipid extraction. However, the large pool of cations and anions possibly accessible will lead to a growing number of innovatively synthesized ILs. Nevertheless, the exhaustive measurement of all these systems is economically impractical. The conductive screening model for real solvents (COSMO-RS) is considered a precious approach with the availability of a few models to predict the characteristics of ILs. This work introduces the estimate of capacity values at infinite dilution for a range of ILs using COSMO-RS software as part of solid-liquid extraction. This favorable outcome presented that the capacity values of the IL molecules are extremely dependent on both anions and cations. Among the 352 combinations of cation/anion tested, short alkyl chain cations coupled with inorganic anions were found to be most efficient and therefore superior in the extraction method. Sulphate-, chloride-, and bromide-based ILs were found to have higher extraction capacities in contrast with the remainders, while propanoate revealed an extraordinary capacity when combined with ethyl-based cations. Eventually, the predicted results from COSMO-RS were validated through the experimentally calculated extraction yield of alpha-linolenic acid (ALA) compound from Nannochloropsis sp. microalgae. Three selected ILs namely [EMIM][Cl], [TMAm][Cl], and [EMPyrro][Br] were selected from COSMO-RS for empirical extraction purpose and the validation results pinpointed the good prediction capability of COSMO-RS.

scholarly journals Development of technology for producing essential fatty acids from hydrolysates of high-fat fish

2021 ◽  
Vol 23 (2) ◽  
pp. 119-130
Author(s):  
Elena E. Kuprina ◽  
Evgeniya S. Grishina ◽  
Anastasia N. Yakkola ◽  
Andrey N. Manuilov ◽  
Pavel I. Demidov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Electrochemical Method ◽  
Essential Fatty Acids ◽  
Daily Intake ◽  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Omega 3 ◽  
Active Substances

The technology for obtaining biologically active substances of a lipoid nature, enriched with omega-3 acids, from waste from the processing of hydrobionts by means of electrochemical hydrolysis and cryoconcentration has been developed. A comparative analysis of the composition of wastes from cutting herring and trout is carried out, and the expediency of their use for obtaining biologically active substances of a lipoid nature is shown. A technological scheme has been developed and fat yields have been determined when it is obtained from fish waste by an electrochemical method. The fatty acid composition of the fat obtained by the electrochemical method has been determined. It was found that cryoconcentrated fat obtained from wastes from trout and herring cutting by the electrochemical method has a significantly increased content of omega-3 acids and, accordingly, biological value compared to edible and medical fish oil from the liver of the cod family. It was found that during cryoconcentration, the concentration of polyunsaturated fatty acids increases, reaching values close to 90%, which allows the resulting product to be classified as biologically active additives. It was shown by calculation that to create functional fish-based food products from fish of the salmon family, it is sufficient to introduce 4 g of the obtained biologically active additive per 100 g of the product. There is also an improvement in the organoleptic properties of foods from lean fish species. It has been shown that in order to meet 30% of the recommended daily intake of omega-3 acids in the development of functional food products based on rainbow trout and Atlantic herring, it is necessary to introduce 1.98 g and 1.8 g of cryoconcentrated fish oil. After encapsulation in nanocapsules, the drug will be suitable for enrichment with omega-3 acids in any food products, which is the subject of further research.

scholarly journals Omega-3 Alpha-Linolenic Fatty Acid Affects the Level of Telomere Binding Protein TRF1 in Porcine Skeletal Muscle

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 1090
Author(s):  
Magdalena Ogłuszka ◽  
Marinus F. W. te Pas ◽  
Ewa Poławska ◽  
Agata Nawrocka ◽  
Kamila Stepanow ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Omega 3 ◽  
Telomere Biology ◽  
Linolenic Fatty Acid ◽  
The Impact

Omega-3 fatty acids are health-promoting nutrients that contribute to the amelioration of age-related diseases. Recent studies have reported the role of these fatty acids in the aging process, explicitly impacting telomere biology. The shelterin protein complex, located at the extremities of chromosomes, ensures telomere protection and length regulation. Here, we analyzed the impact of dietary omega-3 alpha-linolenic fatty acid from linseed oil on skeletal muscle telomere biology using an animal model of female pigs. Fifteen animals were supplemented with linseed oil for nine weeks and an equal number of individuals were fed with a control diet. Linseed-oil-supplemented animals showed an increased level of alpha-linolenic acid in skeletal muscles compared to control animals. There was no difference between groups in the telomere length measured in leukocytes and muscles. However, muscles of the linseed-oil-supplemented pigs showed lower levels of the shelterin TRF1 protein compared to the control group. Our results suggest that omega-3 linolenic acid counteracts the elevation of TRF1 levels, which increase with age and due to the presence of reactive oxygen species in muscle. The observed effect may be due to attenuation of oxidative stress.

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