scholarly journals Effect of Dietary Supplementation with Rosemary Extract and α-Tocopheryl Acetate on Lipid Oxidation in Eggs Enriched with ω3-Fatty Acids

2001 ◽  
Vol 80 (4) ◽  
pp. 460-467 ◽  
Author(s):  
J. Galobart ◽  
A.C. Barroeta ◽  
M.D. Baucells ◽  
R. Codony ◽  
W. Ternes
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Dietary Supplementation ◽  
Tocopheryl Acetate ◽  
Rosemary Extract ◽  
Ω3 Fatty Acids

Effect of feeding diets high in monounsaturated fatty acids and α-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation

1997 ◽  
Vol 64 (1) ◽  
pp. 177-186 ◽  
Author(s):  
C. Lopez-Bote ◽  
A. Rey ◽  
J. Ruiz ◽  
B. Isabel ◽  
R. Sanz Arias
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Relative Proportion ◽  
Monounsaturated Fatty Acids ◽  
Membrane Lipid ◽  
Tocopheryl Acetate ◽  
Gas Liquid Chromatography ◽  
Animal Tissues ◽  
Volatile Aldehydes

AbstractThe effects of olive (MONO) or sunflower (POLY) oil-enriched (30 g/kg) diets with either a basal (10 mg/kg food) or supplemented (200 mg/kg) level of a-tocopheryl acetate on some measures of production, fatty acid composition of animal tissues and susceptibility to oxidation of rabbit meat and membrane extracts have been studied. MONO diet produced higher levels of C18:1 in animal tissues. Animals that received POLY diet had a higher level of C18:2 in perirenal and neutral fraction of intramuscular fat and higher levels of C18:2, C20:4, C22:4 and C22:5 in phospholipid, reaching a higher overall unsaturation (P = 0·001). Muscle samples from rabbits given the POLY diet were more susceptible to lipid oxidation (P = 0·0001). Differences in membrane lipid oxidation, between groups followed a similar pattern to that of meat. Diets rich in C18:2 resulted in increases in concentration of pentanal (P < 0·001), hexanal (P = 0·0001) and total volatile aldehydes (P = 0·0001) in meat as monitored by headspace gas liquid chromatography. Dietary supplementation with α-tocopheryl acetate reduced the overall concentration of volatile aldehydes (P < 0·05), particularly hexanal (P < 0·05). Dietary administration of monounsaturated fatty acids not only reduces membrane and meat lipid oxidation but also modifies the relative proportion of volatile aldehydes generated upon heating, with a specific decrease in those generally related to rancidity and off-flavour of meats.

Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 496-502 ◽  
Author(s):  
Martin E. Erdmann ◽  
Ralf Lautenschlaeger ◽  
Benjamin Zeeb ◽  
Monika Gibis ◽  
Jochen Weiss
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Rosemary Extract

scholarly journals Lipid Oxidation and Color Stability of Spiced and Unspiced Pork Sausage with a Novel Antioxidant Mixture of Rosemary Extract and Phospholipase A2

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. Whalin ◽  
L. Liu ◽  
M. Richards
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Phospholipase A2 ◽  
Free Fatty Acids ◽  
Neutral Lipids ◽  
Color Stability ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
Pork Sausage

ObjectivesThe objective of this study was to measure the loss of redness and onset of lipid oxidation in pre-rigor pork sausage containing synthetic antioxidants (Syn) compared to rosemary extract (R), and a combination of R with different concentrations of phospholipase A2 (R+P) over both light display and frozen storage.Materials and MethodsOur work examined pre-rigor spiced and unspiced pork sausage. Tissue from sows for both spiced and unspiced sausage was coarse ground and cooled to 1–3°C with dry ice within 1-h post-exsanguination. Water, treatments and seasonings were added, and the sausage stuffed within 2 h post-exsanguination for spiced sausages. Water and treatments were added 24 h post-exsanguination for the unspiced sausage. Sausages were stored in the dark at –20°C (to 110 and 245 d for unspiced and spiced, respectively) prior to light display. Sausages were sampled for color and lipid oxidation on approximately 40-d intervals of –20°C dark storage and 7–9 d of light display (5°C). In spiced sausage, R (type HT-P) was added at 200 ppm, PLA2 was added at 0.4 ppm. Butylated hydroxyanisole (BHA), propyl gallate (PG) and citric acid (CA) were each added at 0.01% of the estimated fat and collectively formed the Syn treatment. Spices consisted of sucrose, ginger, coriander, nutmeg, white pepper, and MSG. In unspiced sausage R was added at 200 ppm, PLA2 added at 0.4 ppm and 10 ppm, and BHA, CA and PG added at the same levels as in spiced sausage. Color stability was measured based on redness (a*). Peroxide values (PVs) were measured spectrophotometrically, headspace hexanal was measured via gas chromatography (GC) and α tocopherol depletion was measured with HPLC fluorescence detection as markers of lipid oxidation. Total lipids were fractionated to gravimetrically quantify neutral lipids, free fatty acids and polar lipids and to measure PVs in the aforesaid fractions. Unspiced sausages were only stored for 110 d because of rampant lipid oxidation and loss of color.ResultsIn spiced sausage, R and R+P displayed better color stability than both the control (no antioxidant, C) and Syn. Syn displayed the lowest hexanal values. R had the highest PVs and both Syn and R+P were significantly lower. Free fatty acids were the most heavily oxidized fraction on an oil basis, while neutral lipids were the most oxidized lipid on a wet weight basis. Alpha tocopherol did not deplete through 245 d in spiced sausage but was not detected in the unspiced sausage.In unspiced sausage, R+P was examined at two different levels (0.4 ppm and 10 ppm PLA2). R+P (10 ppm) exhibited lower headspace hexanal than R alone and R+P at both levels performed as well as Syn. In addition, R+P at both levels displayed significantly better color stability than R alone and was as good as Syn.ConclusionIn conclusion, R+P decreased lipid oxidation (compared to R) and enhanced color stability (compared to R) and offer an alternative to synthetic antioxidants in pre-rigor pork sausage. Furthermore, spiced pork sausage displayed mean redness values above 9 through 245 d, compared to only 75 d in unspiced sausage.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Ω3 Fatty Acids Activate Ciliary FFAR4 to Trigger Adipogenesis in Perivascular Preadipocytes

2018 ◽  
Author(s):  
Keren I. Hilgendorf ◽  
Carl T. Johnson ◽  
Anja Mezger ◽  
Janos Demeter ◽  
William J. Greenleaf ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ω3 Fatty Acids
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