scholarly journals Optimization of Fatty Acid Composition by of Cooking Oils Blending of Different Plant Oils

2021 ◽  
pp. 47-58
Author(s):  
Rabie S. Farag ◽  
Hanafy A. Hashem ◽  
Abdelrahman Naser ◽  
Montaser A. Mohamed
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Seed Oil ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
Chemical Characterization ◽  
Fats And Oils ◽  
Omega 3 ◽  
Omega 6 ◽  
Cooking Oils

Fats and oils are important carriers and protectors of liposoluble vitamins: A,D,E,K; Provitamins like carotenes & tocopherols and liposoluble nutraceutical products: Squalene, polyphenols, sterols etc. However, most of single oils do not have the correct balance to meet humans’ nutrition requirement. Some of the most well-known non healthier attributes of using single oils for cooking and other edible purpose are presence of an non balanced amount of Omega 6 (W6) or non-balanced amounts of saturated fatty acids (SFA) or Low content of omega 3 (W3), Excessive PUFA that affects the oil stability during drastic heat treatment in frying applications which yields an harmful oxidations products in oil. Also the UnbalancedW6/W3 content in cooking oil or foods containing fats and Unbalanced short-chain and long-chain FA etc. Unbalanced oil consumption regarding the omega 6: omega 3 ratio affects the health in many aspects as is proven by the scientific findings. Excessive omega 6 fatty acid in human diet promotes inflammation, reduce immunity, increases risk of heart diseases, risk of diabetes, allergy symptoms, hypertension risk, cancer risk, osteoporosis, depression risk and weaken memory. In this study, different oils composites of vegetable oils were formulated from tropical oils and seed oils including palm oil fractions, Canola oil, corn, soybean oil, Sunflower seed oil, Olive oil, sesame oil, rice bran  oils, cotton seed oil and MCT rich oils . The selected oils are differing in their content of SFA, MUFA and PUFA fatty acids and in their n–3, n–6 and n–9 ratios. The fulfillment of smart balance requirements of FAO/WHO recommended that, approximately 30% of total energy intake (daily) should come from oils and fats. From that total, around 1/3 should be saturated, 1/3 monounsaturated and 1/3 polyunsaturated. It is important that the balance ofW6/W3 be near 2-5/1 has been targeted in these healthier cooking oils composites. Physio-chemical characterization of the blends during thermal treatment applications like frying has been studied. Results showed marked differences in the FAs composition balance between the different oils used for preparing the oil composites. The prepared blends achieve the optimum omega 6: omega 3 balances to prevent control the inflammations had n–6 to n– 3 FAs ratio which varied from 4.9:1 to 4.5:1. This review will help the edible oil producers and related food industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physicochemical properties.

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

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 : 

scholarly journals Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

2019 ◽  
Vol 43 (1) ◽  
pp. 39-45
Author(s):  
Mahmudur Rahman ◽  
Bidhan Chandra Paul ◽  
Ayesha Sharmin ◽  
Mohammad Lokman Hossain ◽  
Subrata Chandra Roy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Saturated Fatty Acids ◽  
Food Samples ◽  
Omega 3 ◽  
Omega 6

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD). Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

scholarly journals Role of blood plasma fatty acids in pathogenesis of stable anginapectoris

2007 ◽  
Vol 6 (4) ◽  
pp. 41-45
Author(s):  
V. V. Novitsky ◽  
R. S. Karpov ◽  
S. V. Klimenkov ◽  
A. B. Salmina ◽  
M. Yu. Kotlovsky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Men And Women ◽  
Number Of Patients ◽  
Omega 6 ◽  
Functional Classes

In men and women suffering from stable angina pectoris of 1-2 functional classes and aged from 35 to 69 years old, decrease of C 23:0 and increase of C 18:1(11) fatty acids was observed regardless of sex, the content of the rest fatty acids changed depending on patients sex. Correlation was found that metabolism of fatty acids in this pathology group depends on patients sex: men in the control group showed decrease in the sum of omega-3 fatty acids as well as in the omega-3/omega-6 fatty acid ratio, while women showed decrease of omega-6 fatty acids at the constant sum of omega-3 fatty acids. Regardless of sex, the presence of this pathology is accompanied with decrease in correlations between fatty acids, as the number of correlations between saturated fatty acids increases and the number of correlations between not saturated and saturated fatty aсids decreases. Change in correlations between not saturated fatty acids depends on sex. In the number of patients having supernormal fatty acid contents, no pronounced differences were found between men and women.

scholarly journals Oxidised metabolites of the omega-6 fatty acid linoleic acid activate dFOXO

2020 ◽  
Vol 3 (2) ◽  
pp. e201900356
Author(s):  
So Yeon Kwon ◽  
Karen Massey ◽  
Mark A Watson ◽  
Tayab Hussain ◽  
Giacomo Volpe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Insulin Signaling ◽  
Saturated Fatty Acids ◽  
Significant Risk ◽  
Significant Risk Factor ◽  
Lipid Mediator ◽  
Omega 3 ◽  
Omega 6

Obesity-induced inflammation, or meta-inflammation, plays key roles in metabolic syndrome and is a significant risk factor in diabetes and cardiovascular disease. To investigate causal links between obesity, meta-inflammation, and insulin signaling we established a Drosophila model to determine how elevated dietary fat and changes in the levels and balance of saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) influence inflammation. We observe negligible effect of saturated fatty acid on inflammation but marked enhancement or suppression by omega-6 and omega-3 PUFAs, respectively. Using combined lipidomic and genetic analysis, we show omega-6 PUFA enhances meta-inflammation by producing linoleic acid–derived lipid mediator 9-hydroxy-octadecadienoic acid (9-HODE). Transcriptome analysis reveals 9-HODE functions by regulating FOXO family transcription factors. We show 9-HODE activates JNK, triggering FOXO nuclear localisation and chromatin binding. FOXO TFs are important transducers of the insulin signaling pathway that are normally down-regulated by insulin. By activating FOXO, 9-HODE could antagonise insulin signaling providing a molecular conduit linking changes in dietary fatty acid balance, meta-inflammation, and insulin resistance.

scholarly journals The Pharmacological Evaluation of Flax Seed Oil

2020 ◽  
Vol 3 (05) ◽  
Author(s):  
Derya Duran
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nitrogen Content ◽  
Total Nitrogen ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Total Nitrogen Content ◽  
Flax Seed ◽  
Omega 3 ◽  
High Level

Flax seed oil is important food and nutrition sources. It has a low content of saturated fatty acids (9% of all the fatty acids), a moderate content of single saturated fatty acids (about 18%) and a high content of unsaturated fatty acids (about 73%). This oil can be used as a nutritional supplement and is significant in respect of containing omega-3 fatty acid, especially a high level of ALA and a low level of omega-6 fatty acids. The protein content of flax seed varies between 20-30%, and it contains a high level of globulin (linin and conlinin) and gluten. The proportion of non-protein nitrogen constitutes 21.7% of the total nitrogen content. The total nitrogen content has been reported as 3.25g/100 grams of seed. Today, flax seed stands out among the functional additives in the food industry due to the presence of α-linolenic acid, lignans and fibers in its content. Among the oils obtained from seeds, flax seed comes into prominence since it has high contents of α-linoleic acid (ALA, 18:3n-3) and lignans. Flax seed contains oil by 35-45%, and 45-52% of it consists of ALA. ALA is classified as omega-3 group fatty acid and has anti-inflammatory, antithrombotic and antiarrhythmic characteristics.

scholarly journals Fats and oils: The health concerns and issues- A review

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Ravinder Jeet Singh
Keyword(s):  
Risk Factors ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Density Lipoprotein ◽  
Vascular Diseases ◽  
Fats And Oils ◽  
World Health ◽  
Omega 3 ◽  
Omega 6

Hydrogenated vegetable oils became popular for cooking in 1950s. Soon it became established that eating food cooked in hydrogenated oils (trans fats) could be the risk factors for cardio vascular diseases. Refined oils were recommended for cooking. It was believed that refined oils are rich in monounsaturated fatty acids (MUFA or omega-6) and will help maintain low cholesterol levels. Further research proved that omega-6 rich diet reduced HDL(High density lipoprotein) as well as LDL (low density lipoprotein). World health organization recommended that we should increase omega-3 i.e. poly unsaturated fatty acids (PUFA). PUFA help in keeping healthy HDL/LDL ratio. A number of reports also suggested that natural saturated fatty acids (nSFA) were not risk factors for coronary heart disease (CHD). In this mini review an account of developments concerning these issues has been presented.

scholarly journals Fats and oils: The health concerns and issues- A review

2018 ◽  
Author(s):  
Ravinder Jeet Singh
Keyword(s):  
Risk Factors ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Density Lipoprotein ◽  
Vascular Diseases ◽  
Fats And Oils ◽  
World Health ◽  
Omega 3 ◽  
Omega 6

Hydrogenated vegetable oils became popular for cooking in 1950s. Soon it became established that eating food cooked in hydrogenated oils (trans fats) could be the risk factors for cardio vascular diseases. Refined oils were recommended for cooking. It was believed that refined oils are rich in monounsaturated fatty acids (MUFA or omega-6) and will help maintain low cholesterol levels. Further research proved that omega-6 rich diet reduced HDL(High density lipoprotein) as well as LDL (low density lipoprotein). World health organization recommended that we should increase omega-3 i.e. poly unsaturated fatty acids (PUFA). PUFA help in keeping healthy HDL/LDL ratio. A number of reports also suggested that natural saturated fatty acids (nSFA) were not risk factors for coronary heart disease (CHD). In this mini review an account of developments concerning these issues has been presented.

scholarly journals Fatty acid profile of milk from cows fed palm kernel cake

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2773
Author(s):  
Leidiane Reis Pimentel ◽  
Fabiano Ferreira da Silva ◽  
Robério Rodrigues Silva ◽  
Eli Santana de Oliveira Rodrigues ◽  
Murilo De Almeida Meneses ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
Palm Kernel Cake ◽  
Omega 3 ◽  
Medium Chain ◽  
Omega 6 ◽  
Chain Fatty Acids

To evaluate the fatty acid profile of milk from cows fed palm kernel cake (PKC), 12 Holstein × Zebu crossbred cows were kept in the feedlot, distributed into a triple 4 × 4 Latin square, and fed the following treatments: 1) control; 2) inclusion of 50 g PKC/kg in the total dry matter (TDM); 3) inclusion of 100 g PKC/kg in the TDM; and 4) inclusion of 150 g PKC/kg in the TDM. Milk samples from the morning and afternoon milkings were collected in the amount of 1% of the daily production of each animal; subsequently, 100-mL subsamples were frozen for analysis of the fatty acid profile. Inclusion of PKC did not change the concentration of short-chain fatty acids or myristoleic (C14:1), pentadecenoic (C15:1), palmitic (C16:0), and palmitoleic (C16:1) fatty acids. Concentrations of medium-chain and lauric (C12:0) and myristic (C14:0) fatty acids increased linearly (P < 0.05). A decreasing linear effect was observed (P < 0.05) on the concentration of the C15:0 fatty acid. No effects were observed (P > 0.05) on the long-chain fatty acids and those of the omega 6 and 3 series; on the ratio between poly-unsaturated and saturated fatty acids; or on the ratio between the fatty acids of the omega 6/omega 3 series. The concentration of conjugated linoleic acid was not influenced (P > 0.05) by inclusion of PKC in the diet. Addition of palm kernel cake to the diet of lactating cows influences the concentration of medium-chain fatty acids, and of lauric (C12:0), myristic (C14:0), and pentadecanoic (C15:0) fatty acids in their milk.

scholarly journals High Physiological Omega-3 Fatty Acid Supplementation Affects Muscle Fatty Acid Composition and Glucose and Insulin Homeostasis in Obese Adolescents

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Frida Dangardt ◽  
Yun Chen ◽  
Eva Gronowitz ◽  
Jovanna Dahlgren ◽  
Peter Friberg ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Glucose Tolerance ◽  
Saturated Fatty Acids ◽  
Fasting Blood Glucose ◽  
Omega 3 ◽  
Intravenous Glucose ◽  
Obese Adolescents ◽  
Insulin Homeostasis

Obese adolescents have high concentrations of saturated fatty acids and low omega-3 long-chain polyunsaturated fatty acids (LCUFAs) in plasma phospholipids. We aimed to investigate effects of omega-3 LCPUFA supplementation to obese adolescents on skeletal muscle lipids and glucose and insulin homeostasis. Twenty-five obese adolescents (14–17 years old, 14 females) completed a randomized double-blind crossover study supplying capsules containing either 1.2 g omega-3 LCPUFAs or placebo, for 3 months each with a six-week washout period. Fasting blood glucose, insulin, leptin, adiponectin, and lipids were measured. Intravenous glucose tolerance test (IVGTT) and euglycemic-hyperinsulinemic clamp were performed, and skeletal muscle biopsies were obtained at the end of each period. The concentrations of EPA, DHA, and total omega-3 PUFA in muscle phospholipids increased in both sexes. In the females, omega-3 LCPUFA supplementation improved glucose tolerance by 39% (P=0.04) and restored insulin concentration by 34% (P=0.02) during IVGTT. Insulin sensitivity improved 17% (P=0.07). In males, none of these parameters was influenced by omega-3 supplementation. Thus, three months of supplementation of omega-3 LCPUFA improved glucose and insulin homeostasis in obese girls without influencing body weight.

scholarly journals The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected

2017 ◽  
Vol 2017 ◽  
pp. 1-5 ◽  
Author(s):  
C. Castro-Correia ◽  
S. Sousa ◽  
S. Norberto ◽  
C. Matos ◽  
V. F. Domingues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Control Group ◽  
Healthy Children ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Diabetes Group ◽  
Diabetic Children ◽  
Omega 6 ◽  
Diagnosed Diabetes

Context. Several studies have shown a link between proinflammatory activity and the presence or deficit of some fatty acids. Inflammation is associated with several diseases including diabetes.Objective. To characterize and compare the fatty acids profiles in children with inaugural type 1 diabetes, diabetic children (at least 1 year after diagnosis), and healthy children.Design. Plasma fatty acids profiles in children with inaugural diabetes, children with noninaugural diabetes, and controls, all of whom were prepubescent with a BMI < 85th percentile, were evaluated.Results. Omega-3 fatty acid levels were higher in recently diagnosed subjects with diabetes than in controls. The ratio of omega-6/omega-3 fatty acids was higher in the control population. Omega-6 fatty acid levels were higher in the nonrecent diabetic subjects than in the children with recently diagnosed diabetes, and the levels were higher in the nonrecent diabetes group compared to the control group.Conclusion. Our findings showed higher levels of alpha-linolenic acid, EPA, and DHA, as well as mono- and polyunsaturated fatty acids, in diabetic children. These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.

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