Protective Effect of the Castanha-de-cutia (Couepia edulis Prance) in Regards to Metabolic Illnesses and Its Socioeconomic Aspects: A Systematic Review

The biodiversity of the Amazon region includes many oleaginous fruits, among them the Castanha-de-cutia, whose great potential is its almonds, which have about 16.6% protein and 73% oil. What is also remarkable is the exceptional amount of bioactive compounds in their chemical composition. This bibliographic review has the objective of arousing interest in the consumption of the Castanha-de-cutia almonds in order to improve quality of life. A systematic search was carried out for studies published between 1947 and 2016 that examined the physical-chemical characteristics, nutritional composition, bioactive functions and industrial potential of the almond from the Castanha-de-cutia. These studies included the use of this Amazonian fruit in the diet of traditional populations in the Amazon region. The presence of essential fatty acids, tocopherols, carotenoids and phenolic compounds strengthens the endogenous system, reducing oxidative stress and the risk of pathologies. The high content of monounsaturated fatty acids was also verified. This demonstrated exceptional nutritional value for the Castanha-de-cutia oil of Amazonian origin. The identification of the bioactive compounds of the Castanha-de-cutia almond is of fundamental importance as an alternative source of such compounds, since these desirable characteristics can be used in the prevention and treatment of metabolic diseases, as well as having great socioeconomic potential in the paint, food and pharmaceutical industries.

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Commercial cuts of Pantanal caiman meat according to sex

Ciência Rural ◽

10.1590/0103-8478cr20160195 ◽

2017 ◽

Vol 47 (2) ◽

Author(s):

Vitória Regina Takeuchi Fernandes ◽

Maria Luiza Rodrigues de Souza ◽

Eliane Gasparino ◽

Marcos Eduardo Coutinho ◽

Jesuí Vergílio Visentainer ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Lipid Content ◽

Nutritional Quality ◽

Monounsaturated Fatty Acids ◽

Female Tail ◽

Lower Protein ◽

Yield Quality ◽

Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

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Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01795 ◽

2020 ◽

Vol 55 ◽

Author(s):

Hernán Antonio Alzate Díaz ◽

Adriana Patricia Muñoz Ramírez ◽

Maurício Gustavo Coelho Emerenciano ◽

Sandra Clemencia Pardo Carrasco

Keyword(s):

Fatty Acids ◽

Soybean Meal ◽

Nutritional Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Protein Sources ◽

Nutritional Characteristics ◽

Biofloc Technology ◽

Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

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Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽

10.3390/ani9040140 ◽

2019 ◽

Vol 9 (4) ◽

pp. 140 ◽

Cited By ~ 13

Author(s):

Marco Cullere ◽

Achille Schiavone ◽

Sihem Dabbou ◽

Laura Gasco ◽

Antonella Dalle Zotte

Keyword(s):

Fatty Acids ◽

Soybean Oil ◽

Meat Quality ◽

Broiler Chickens ◽

Control Diet ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Nutritional Composition ◽

Sensory Profile ◽

Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

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Lake restoration influences nutritional quality of algae and consequently Daphnia biomass

Hydrobiologia ◽

10.1007/s10750-020-04398-5 ◽

2020 ◽

Vol 847 (21) ◽

pp. 4539-4557 ◽

Cited By ~ 1

Author(s):

S. J. Taipale ◽

K. Kuoppamäki ◽

U. Strandberg ◽

E. Peltomaa ◽

K. Vuorio

Keyword(s):

Fatty Acids ◽

Nutritional Quality ◽

Positive Impact ◽

Essential Fatty Acids ◽

Keystone Species ◽

Zooplankton Biomass ◽

Epa And Dha ◽

Phytoplankton Communities ◽

Restoration Measures

AbstractFood quality is one of the key factors influencing zooplankton population dynamics. Eutrophication drives phytoplankton communities toward the dominance of cyanobacteria, which means a decrease in the availability of sterols and long-chain polyunsaturated fatty acids (EPA and DHA). The effects of different restoration measures on the nutritional quality of the phytoplankton community and subsequent impacts on zooplankton biomass have rarely been considered. We analyzed the nutritional quality of phytoplankton in the eutrophic Lake Vesijärvi in southern Finland over a 37-year period, and studied the impacts of two restoration measures, biomanipulation and hypolimnetic aeration, on the abundance of high-quality phytoplankton. We found that biomanipulation had a positive impact on the abundance of taxa synthesizing sterols, EPA, and DHA and, concurrently, on the biomass of the keystone species Daphnia. In contrast, hypolimnetic aeration did not result in such a beneficial outcome, manifested as a decrease in the abundance of Daphnia and frequent phytoplankton blooms dominated by cyanobacteria suggesting reduction in the nutritional quality of food for Daphnia. Our analysis shows that the determination of the nutritional value of algae and the contribution of essential fatty acids and sterols is an effective method to evaluate the success of various restoration measures.

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Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

Author(s):

Janice Ramos de Sousa ◽

Raquel B. A. Botelho ◽

Rita de Cássia C. A. Akutsu ◽

Renata Puppin Zandonadi

Keyword(s):

Fatty Acids ◽

Low Income ◽

Nutritional Quality ◽

Trans Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Food Groups ◽

Cross Sectional ◽

The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Plants ◽

10.3390/plants9111627 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1627

Author(s):

Ivo Oliveira ◽

Anne S. Meyer ◽

Sílvia Afonso ◽

Alex Sequeira ◽

Alice Vilela ◽

...

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Skin Color ◽

Antioxidant Activities ◽

Saturated Fatty Acids ◽

Textural Properties ◽

Monounsaturated Fatty Acids ◽

Prunus Dulcis ◽

The Novel ◽

Sensorial Attributes

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.

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Comparative analysis of some bioactive compounds in leaves of different Aloe species

BMC Chemistry ◽

10.1186/s13065-020-00720-3 ◽

2020 ◽

Vol 14 (1) ◽

Cited By ~ 1

Author(s):

Bunea Andrea ◽

Rugină Dumitrița ◽

Copaciu Florina ◽

Dulf Francisc ◽

Veres Anastasia ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Bioactive Compounds ◽

Current Data ◽

Aloe Barbadensis ◽

Vast Number ◽

Aloe Arborescens ◽

Aloe Ferox ◽

Pharmaceutical Industries

Abstract Although a vast number of Aloe species are known, only the Aloe vera and Aloe arborescens species are currently used by cosmetic and pharmaceutical industries. Therefore, the current study aims to complete the existent literature data with new information on the phytochemical composition of some lesser-known Aloe species, with the main focus on carotenoids and fatty acids. Among the analyzed species, Aloe aculeata and Aloe ferox had the highest content in carotenoids, the major pigments being lutein and β-carotene (according to HPLC analysis). The fatty acid profile of each Aloe species was analysed by GC–MS. Linolenic and linoleic acids were the major polyunsaturated fatty acids found in higher percent in Aloe ferox, Aloe spectabilis and Aloe marlothii. Instead, Aloe aculeata proved to have a distinct fatty acid profile, rich in monounsaturated fatty acids. Species such as Aloe arborescens and Aloe marlothii proved to have the highest antioxidant potential according to data of DPPH, ORAC, HPS assays, even if the richest one in vitamin C was found to be Aloe spectabilis. Though the scientific research is mainly focused on the common species Aloe barbadensis, the current data suggests that other Aloe species could receive more attention from industry part, being great sources of bioactive compounds.

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Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions

Animal Production Science ◽

10.1071/an16375 ◽

2018 ◽

Vol 58 (11) ◽

pp. 2132 ◽

Cited By ~ 1

Author(s):

Patricia Palma-Granados ◽

Ana Haro ◽

Luis Lara ◽

José F. Aguilera ◽

Rosa Nieto ◽

...

Keyword(s):

Fatty Acids ◽

Mineral Content ◽

Biceps Femoris ◽

Monounsaturated Fatty Acids ◽

Nutritional Composition ◽

Large White ◽

Iron And Zinc ◽

Fat Composition ◽

Hue Angle ◽

Colour Saturation

In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a* value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes.

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Evaluation of Culture Conditions to Obtain Fatty Acids from Saline Microalgae Species:Dunaliella salina,Sinecosyfissp., andChroomonassp.

BioMed Research International ◽

10.1155/2016/5081653 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

D. A. Castilla Casadiego ◽

A. R. Albis Arrieta ◽

E. R. Angulo Mercado ◽

S. J. Cervera Cahuana ◽

K. S. Baquero Noriega ◽

...

Keyword(s):

Fatty Acids ◽

Dunaliella Salina ◽

Sea Water ◽

Culture Media ◽

Essential Fatty Acids ◽

Eicosenoic Acid ◽

Omega 3 ◽

Alternative Source ◽

Algae Biomass ◽

Omega 6

The use of the saline microalgae,Dunaliella salina, Sinecosyfissp., andChroomonassp., was explored as an alternative source for the production of fatty acids using fertilizer and glycerol as culture media. The nutrient medium used contained “Nutrifoliar,” a commercial fertilizer, and/or glycerol, in natural sea water. The microalgae were placed in cultures with different conditions. The parameters that favored the largest production of fatty acids were 24 hours of agitation and illumination, 1620 L/day of air supply, 2.25 L of air/min, and a temperature of 32°C using “Nutrifoliar” as the culture media. Results indicated that, from 3 g of microalgae in wet base ofChroomonassp., 54.43 mg of oil was produced. The chromatographic characterization of oil obtained revealed the presence of essential fatty acids such as 9,12,15-octadecatrienoic acid (omega-3) and 4,7,10-hexadecatrienoic acid (omega-6) from the speciesDunaliella salina.On the other hand, 9,12-octadecadienoic acid (omega-6) and cis-11-eicosenoic acid (omega-9) were identified from the speciesChroomonassp. The temperature variations played an important role in the velocity of growth or the production of the algae biomass, the amount of oil, and the ability to produce fatty acids.

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Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

World Rabbit Science ◽

10.4995/wrs.2016.4108 ◽

2016 ◽

Vol 24 (4) ◽

pp. 303 ◽

Cited By ~ 3

Author(s):

S. Mattioli ◽

M. Martino ◽

S. Ruggeri ◽

V. Roscini ◽

L. Moscati ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Meat Quality ◽

Essential Fatty Acids ◽

Quality Parameters ◽

Oxidative Status ◽

Housing System ◽

Longissimus Lumborum

The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the in vivo oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of Longissimus lumborum muscle was lower (1.22 vs. 1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 vs. 6.82 µg/g of retinol, 719.2 vs. 683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.

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