Aseptic Rearing of the Codling Moth on Synthetic Diets: Ascorbic Acid and Fatty Acid Requirements

1967 ◽  
Vol 60 (4) ◽  
pp. 1002-1005 ◽  
Author(s):  
George C. Rock
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Codling Moth

Fatty acid monoesters of 1-ascorbic acid and d-isoascorbic acid

1943 ◽  
Vol 20 (11) ◽  
pp. 224-226 ◽  
Author(s):  
Daniel Swern ◽  
A. J. Stirton ◽  
J. Turer ◽  
P. A. Wells
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Isoascorbic Acid

Effect of forage conservation method, concentrate level and propylene glycol on the fatty acid composition and vitamin content of cows' milk

2005 ◽  
Vol 72 (3) ◽  
pp. 349-361 ◽  
Author(s):  
Kevin J Shingfield ◽  
Pirjo Salo-Väänänen ◽  
Eero Pahkala ◽  
Vesa Toivonen ◽  
Seija Jaakkola ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Milk Fatty Acid ◽  
Vitamin Content ◽  
Concentrate Level ◽  
Conservation Method

Based on potential health benefits, there is a need to develop effective strategies for enhancing milk fat concentrations of cis-9 18[ratio ]1, 18[ratio ]3 n-3 and conjugated linoleic (CLA) content in milk without compromising the sensory or storage characteristics of processed milk or dairy products. Sixteen Finnish Ayrshire dairy cows were used in a cyclic change-over experiment with four 21-d experimental periods and a 4×2×2 factorial arrangement of treatments to evaluate the effects of forage conservation method, concentrate level and supplements of propylene glycol (PG), and their interactions on milk fatty acid composition and vitamin content. Experimental treatments consisted of four conserved forages offered ad libitum, supplemented with two levels of a standard concentrate (7 or 10 kg/d) and PG (0 and 210 g/d) fed as three equal meals. Primary growths of timothy and meadow fescue sward were conserved by ensiling with none (NA), an inoculant enzyme preparation (IE) or a formic acid based (FORM) additive or as hay 1 week later. Conservation of grass by drying rather than ensiling resulted in lower forage 18[ratio ]2n-6, 18[ratio ]3n-3, total fatty acid and fat-soluble vitamin concentrations. In spite of lower intakes, milk fat 18[ratio ]2n-6 and 18[ratio ]3n-3 content was higher (P<0·05) for hay than for silage diets (12·1, 9·6, 9·6 and 9·3 and 5·00, 3·51, 4·27 and 2·93 g/kg total fatty acids, for hay, NA, IE and FORM silages, respectively). Forage conservation method had no clear effects on milk trans 18[ratio ]1 or CLA content. Compared with silage, hay diets resulted in milk containing lower (P<0·001) riboflavin, α-tocopherol and β-carotene concentrations, but had no effect on ascorbic acid, thiamine, pyridoxine or retinol content. Feeding more concentrates had no effect on milk fatty acid composition or milk vitamin content, other than lowering (P<0·001) 16[ratio ]0 concentrations from 348 to 338 g/kg fatty acids. Supplements of PG led to small (P<0·05) increases in milk 13[ratio ]0 anteiso and 15[ratio ]0 content from 1·06 and 11·3 to 1·22 and 12·6 g/kg fatty acids and reduced (P<0·05) the concentrations of ascorbic acid (16·1 v. 15·1 g/kg milk).

Fatty acid oxidation by means of ascorbic acid and oxygen

1957 ◽  
Vol 70 (1) ◽  
pp. 129-140 ◽  
Author(s):  
R.P. Geyer ◽  
Sally Kydd ◽  
Marion Ryan
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Fatty Acid Oxidation ◽  
Acid Oxidation

Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish

2016 ◽  
Vol 12 (1) ◽  
pp. 49-61 ◽  
Author(s):  
Aydin Kilic ◽  
Aydin Oztan
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Fatty Acid ◽  
Sensory Characteristics ◽  
Smoked Fish ◽  
Lipid Stability ◽  
Negative Effect ◽  
Color Texture

Abstract The objective of this study is to investigate the preservative characteristics of ascorbic acid (A) on the color, texture and fatty acids (FA) of cold-smoked fish. The fish (~250 g) were treated with six different formulation of brine prepared with 10% salt, which is the control(C), treated with 0.4% NaNO2 (N4), 0.2% NaNO2(N2) and only 2.5% A and their combinations (N4A, N2A). The sample groups were cold smoked, then stored at ±4°C and analyzed for 15 days intervals. The results showed that ascorbic acid did not have any negative effect on color, texture or sensory characteristics while there were significant preservative effects on FA. The most stable groups were N and A combinations. The PUFA (Polyunsaturated FA), PUFAω-3, PUFAω-6 and UFA (Unsaturated FA) of N4A and N2A were higher than group C and A. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the combination of N and A can contribute to the lipid stability.

scholarly journals The quality of Ulva lactuca fatty acid microemulsion with ascorbic acid antioxidant during storage

2021 ◽  
Vol 919 (1) ◽  
pp. 012035
Author(s):  
N Aprilianti ◽  
R D Saraswati ◽  
S A Budhiyanti
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Tween 80 ◽  
Ulva Lactuca ◽  
Effect Of Temperature ◽  
Tween 20 ◽  
Storage Duration ◽  
Fatty Acid Production ◽  
And Storage

Abstract This study aims to determine the effect of temperature and storage duration on Ulva lactuca fatty acid quality in microemulsion with ascorbic acid antioxidants. U. lactuca is a green algae obtained from coastal areas in Trenggole, Yogyakarta. The stages in this study were extraction of U. lactuca fatty acid, production of its microemulsion, and addition of ascorbic acid antioxidant. The extraction of fatty acid was carried out using hexane and ethanol solvents with a ratio of 1:19 (v/v) at 70°C for 3 hours. Furthermore, the microemulsion production was done by using three different types of surfactants, including Tween 80, Tween 20, and Span 80, at a ratio of 7,0:7,5:5,5 (v/v), respectively, with 80% water content and 200 ppm of U. lactuca fatty acid. This study consisted of three treatments of ascorbic acid antioxidants, namely 0, 100, and 200 ppm. The microemulsions with ascorbic acid were stored at 10, 30, and 50°C. The quality measurements were carried out between 4 to 20 days. The results showed the temperatures and storage time significantly affected turbidity, antioxidant activity, peroxide, and TBA value up to the 20th day of storage. The turbidity value increased more than 1% on the 20th day, while the peroxide and TBA values were still in the standard of food products. Therefore, the use of ascorbic acid as an antioxidant with a concentration of 200 ppm was appropriate to inhibit the rate of damage to the microemulsion.

Camel Milk Disguised Cosmeceutical

2020 ◽  
pp. 348-362
Author(s):  
Rajesh Datt Mehta ◽  
Ritika Agrawal
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Hydroxy Acid ◽  
Cost Effective ◽  
Camel Milk ◽  
New Class ◽  
Systemic Reactions ◽  
Bioactive Ingredients ◽  
Aging Skin

This chapter conveys the untapped property of camel milk as cosmeceutical. The camel milk ingredients (i.e., water, ascorbic acid, alpha hydroxy acid, polyunsaturated fatty acid, peptides, and micronutrients) make it a cost-effective cosmeceutical with no adverse cutaneous or systemic reactions. It may be used as a photoprotective, moisturizing, anti-wrinkle, anti-aging skin softener. The bioactive ingredients may begin the new class of natural cosmeceutical when consumed orally or applied topically.

Sign in / Sign up

Export Citation Format

Share Document