Association of IFNA16 and TNFRSF19 Polymorphisms with Intramuscular Fat Content and Fatty Acid Composition in Pigs

Interferon-alpha-16 (IFNA16) and tumor necrosis factor receptor superfamily member 19 (TNFRSF19) are cytokines that may play a role in adipogenesis and fatness. Single nucleotide polymorphisms (SNPs) of the porcine IFNA16 and TNFRSF19 genes were verified and their association with intramuscular fat (IMF) content and fatty acid (FA) composition were evaluated in commercial crossbred pigs. Two non-synonymous SNPs of the porcine IFNA16 c.413G > A and TNFRSF19 c.860G > C loci were detected in commercial crossbred pigs. The porcine IFNA16 c.413G >A polymorphism was significantly associated with stearic acid, total saturated FAs (SFAs), and the ratio of monounsaturated FAs (MUFAs) to SFAs (p < 0.05). Furthermore, the porcine TNFRSF19 c.860G > C polymorphism was found to be significantly associated with IMF content and arachidic acid levels (p < 0.05). The results revealed that porcine IFNA16 and TNFRSF19 polymorphisms are related to IMF content and/or FA composition and affirmed the importance of these cytokine genes as potential candidate genes for lipid deposition and FA composition in the muscle tissue of pigs.

Saurani Zeytinyağinin Bazi Kalite Parametreleri Üzerine Zeytin Olgunluğunun Etkisi

There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.

Determination of Tamarindus Indica Seed Fatty Acid Components Using Ultrasound- Assisted Microwave Extraction Method

In this study aimed to determine the effect of ultrasound and microwave assisted extraction on fatty acids yield. Fatty acid components of Tamarindus Indica (T. Indica) seed were determined using ultrasound assisted microwave extraction method. T. Indica is cultivated in the tropics and in Egypt and India. Its fruits are 12-15 cm long, brown and leguminous. In addition to its positive effects on the digestive system, it is an excellent source of vitamin C and a rich antioxidant. It has also been proven beneficial in keeping blood sugar balanced. Fatty acid components were determined by Gas Chromatography-Mass Spectroscopy (GC-MS) method. In addition, the effects of the solvent on the fatty acid yield were investigated. When the results of the analysis were examined, the highest yield was obtained when ethyl alcohol and methyl alcohol were used as solvents. Another important solvent is acetone. The least product was achieved when hexane was used as solvent. Linoleic acid and arachidic acid were detected in each type of solvent used. Capric acid, ligroseric acid and nervotic acid, which are important fatty acids, are detected only in methyl alcohol extraction. The ultrasound assisted microwave extraction method was found to be much faster than the traditional Soxhlet extraction method.

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.

X-ray spectral diagnostics of the local environment of zinc in the arachidic acid layers

The article describes the behaviour of the Zn ions in aqueous subphase in presence of arachidic acid films at the air/liquid interface first studied by XANES spectroscopy in the fluorescent mode under total external reflection conditions. Fingerprint analysis of experimental spectra was carried out to determine the local structure of zinc ions in arachidic acid. It showed that zinc is surrounded by oxygen atoms, which may correspond to the interaction of zinc ions with polar groups of arachidic acid.

The Effect of Arachidic Acid Mixtures on the Cooling Performance of a Heat Sink

The temperature of an electronic device is one of the most important parameters to deal with. Any increase above the temperature limits results in a failure in the device. Thus, to ensure good operation, an electronic device should be cooled. One promising technique is the use of Phase Change Materials (PCMs) for their well-known ability to absorb the heat dissipated by the device, thanks to their high latent heat of fusion. Arachidic acid is a fatty acid that, when mixed with sodium decanoate and potassium oleate salts, can be used as a promising PCM due to its high latent heat. This paper aims to shed light on the use such mixtures of Arachidic acid for cooling in a heat sink. An experimental setup was built for this purpose. The results show that the Arachidic acid mixtures are suitable for applications requiring intermediate heat dissipation.

Assessing Biodegradability of PVA/Starch Based Composite Films Reinforced With Long Chain Fatty Acid Grafted Barley Husk

The main objective of this study is the preparation of poly (vinyl alcohol) PVA/starch based composite films reinforced with barley husk and grafted barley husk (prepared using lauric acid, palmitic acid and arachidic acid) for packaging applications and assessment of their biodegradability. The biodegradability test of the films was performed by measuring weight loss of the films after degradation in soil under natural environmental conditions and by measuring evolved carbon dioxide (CO2) during degradation under aqueous aerobic environment containing activated sludge. Physico-chemical variation in the films after degradation were observed using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). The composite films containing barley husk showed highest degradation in soil (70 % after 180 days) as well as in aqueous aerobic medium (58.83 % after 30 days). The results of scanning electron microscopy showed the formation of cracks and holes over the surface of the composite films after degradation. The degradation of the films occurred inside the composite films, not only on their surface. The incorporation of starch and barley husk in PVA matrix enhanced the degradation rate of films.

Rapid Detection of Fatty Acids in Edible Oils Using Vis-NIR Reflectance Spectroscopy with Multivariate Methods

The composition and content of fatty acids are critical indicators to identify the quality of edible oils. This study was undertaken to establish a rapid determination method for quality detection of edible oils based on quantitative analysis of palmitic acid, stearic acid, arachidic acid, and behenic acid. Seven kinds of oils were measured to obtain Vis-NIR spectra. Multivariate methods combined with pretreatment methods were adopted to establish quantitative analysis models for the four fatty acids. The model of support vector machine (SVM) with standard normal variate (SNV) pretreatment showed the best predictive performance for the four fatty acids. For the palmitic acid, the determination coefficient of prediction (RP2) was 0.9504 and the root mean square error of prediction (RMSEP) was 0.8181. For the stearic acid, RP2 and RMSEP were 0.9636 and 0.2965. In the prediction of arachidic acid, RP2 and RMSEP were 0.9576 and 0.0577. In the prediction of behenic acid, the RP2 and RMSEP were 0.9521 and 0.1486. Furthermore, the effective wavelengths selected by successive projections algorithm (SPA) were useful for establishing simplified prediction models. The results demonstrate that Vis-NIR spectroscopy combined with multivariate methods can provide a rapid and accurate approach for fatty acids detection of edible oils.

Inclusion of typical Mexican ingredients in canned escamoles (Liometopum apiculatum): thermophysical and physicochemical properties

Escamoles are the larvae of the ant Liometopum apiculatum and have been consumed in Mexico since pre-Hispanic times. Currently, they are one of the most consumed insects in Mexico because of their organoleptic and nutritional characteristics. Escamoles are rich in protein, unsaturated fatty acids, including oleic, linoleic, linolenic, and arachidic acid, as well as vitamin A, thiamine, riboflavin, and niacin. Escamoles, however, have a shelf life of five days at 4 °C. Canning is an alternative process for increasing their shelf life and creating new products. Therefore, the objective of this study was to include traditional Mexican food ingredients for creating new canned escamoles products, as well as to determine and validate the canning time. Four canned escamoles products were obtained according to an official Mexican regulation using the following ingredients: mole, adobo, butter, Mexican mix, and tamarind sauce. Cylindrical cans with a diameter of 68 mm and height of 76 mm were used in all experiments. The sterilisation process was performed with saturated steam at 121 °C. The process time was calculated with a graphic method and validated by a microbiological test. Additionally, thermophysical properties, chemical composition, lipid oxidation, structural changes, and sensory evaluation were determined after the canning process. The process time (P<0.05) of products varied between 13 to 38 min. The microbiological tests were negative in all experiments. The chemical composition and thermophysical properties of products (P<0.05) were dependent on the ingredient used. The escamoles structure remained intact after the canning process. The hedonic scale for escamoles in the Mexican mix and in butter was 5.0, equivalent to ‘like slightly’. For the products in mole and tamarind sauce, the score was 4.0, meaning ‘neither like nor dislike’. The inclusion of Mexican gastronomic ingredients in canned escamoles allowed designing new products without damaging the nutritional and sensory characteristics of escamoles.