Furan fatty acid profiles provide insights into quality of soy products

2021 ◽  
Author(s):  
Franziska Müller ◽  
Walter Vetter ◽  
Melanie Hogg
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profiles ◽  
Furan Fatty Acid

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals Effect on the fatty acid profiles of a microalgae strain (Dunaliella tertiolecta) using different lipid extraction techniques

2020 ◽  
pp. 15-22
Author(s):  
Fidel Gómez-Cordova ◽  
Irma Palomares-Ruiz ◽  
David Santos-Ballardo ◽  
Nildia Mejias-Brizuela
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Parameters ◽  
Lipid Extraction ◽  
Dry Weight ◽  
Dunaliella Tertiolecta ◽  
Fatty Acid Profiles ◽  
Extraction Techniques ◽  
Weight Content

Biodiesel is subject of research because it is less polluting when used in pure form or mixed with petroleum diesel. Microalgae are now a material new in research for mass production of biodiesel, so the techniques used for cell growth, biomass extraction and lipid extraction influence the profile of fatty acids susceptible to transesterification and consequently the quality of biofuel. This work shows the effect on the fatty acid profile of a Dunaliella tertiolecta strain using two lipid extraction techniques. For this, the culture was carried out in the medium F/2, the recovery of the biomass was carried out by sedimentation-flocculation with NaOH and once dry it was subjected to extraction with solvent by Soxhlet and by ultrasound to obtain lipids under the methodology by Bligh & Dyer. The fatty acids were analyzed by gas chromatography and the profile is made up of saturated-monounsaturated-polyunsaturated fatty acids and shows differences regarding the presence-absence and dry weight content. This represents a contribution to analyze the effect on physicochemical parameters established in Mexican regulations regarding the quality of biodiesel and to determine the potential of the microalgae strain for such production.

Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles

2018 ◽  
Vol 85 (4) ◽  
pp. 472-475
Author(s):  
Ali Mostafaie ◽  
Gholamreza Bahrami ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Streptococcus Thermophilus ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Fermentation Temperature ◽  
Better Than

The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.

Assessment of Butter Adulteration Practices and Associated Food Safety Issues along the Supply Chain in Traditional Communities in the Central Highlands and Southwest Midlands of Ethiopia

2020 ◽  
Author(s):  
Alganesh Tola Gemechu ◽  
Yetnayet B. Tola ◽  
Tesfa Kassa Dejene ◽  
Grace Delia Randolph ◽  
Fekadu Beyene Aleka ◽  
...  
Keyword(s):  
Supply Chain ◽  
Fatty Acid ◽  
Food Safety ◽  
Sampling Technique ◽  
Fatty Acid Profiles ◽  
Cross Sectional ◽  
Hydrogenated Oil ◽  
Central Highlands ◽  
Butter Adulteration

Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and south-western midlands of Ethiopia. Purposive sampling technique was used to select 1101 respondents. Based on the result of the cross-sectional study, fatty acid profiles of butter samples collected from retailers’ shops were investigated to determine the extent of adulteration and understand the risks of food safety. The assessment showed that an average of 94% of the respondents were aware about practices of butter adulteration. The common butter adulterants identified include different brands of hydrogenated vegetable oils, Irish potato puree, banana pulps, water, melted tallow, wheat/maize dough, and buttermilk. The practice of adulteration significantly differed (P<0.05) along the supply chain and increased from farm markets to the retail shops. Economically motivated adulteration is the main reason for adulteration and resulted in up to 50 % of butter spoilage. There were significant differences between the fatty acid profiles of pure butter, retailers’ butter, pure butter intentionally adulterated with hydrogenated oil, potato puree, and banana pulp, respectively, and pure hydrogenated oil. The presence of methyl oleate, gondoic and eicosadienoic acids in the retailers’ butter might be due to adulteration with hydrogenated oils and banana pulps. The study showed the presence of multiple stage adulteration along the supply chain which could endanger the safety and quality of local butter. Policy makers and regulatory bodies in the area can use the information to improve the safety and quality of local butter along the supply chain.

Influence of type and dietary rate of inclusion of oil on meat quality of finishing pigs

2000 ◽  
Vol 70 (2) ◽  
pp. 307-315 ◽  
Author(s):  
J. Wiseman ◽  
M.S. Redshaw ◽  
S. Jagger ◽  
G.R. Nute ◽  
J.D. Wood
Keyword(s):  
Adipose Tissue ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Live Weight ◽  
Variable Degree ◽  
Fatty Acid Profiles

AbstractTwo trials were conducted to examine the influence of dietary oil type and rate of inclusion on fatty acid profiles of adipose tissue and eating quality of griddled pork. Trial 1 was based on three sources high in specific fatty acids: palm oil (palmitic acid), tallow (stearic acid) and linseed oil (linolenic acid) each at three rates of inclusion (palm at 44·6, 88·7 and 133·3 g/kg; tallow at 44·1, 87·6 and 131·7g/kg; linseed oil at 40·1, 79·8 and 120·0g/kg into a synthetic fat-free diet. Trial 2 was based on systematic replacement of soya-bean oil (incorporated at a rate of 0, 34, 69 and 104 g/kg diet) with olive oil (rate of 62, 46, 29 and 13 g/kg diet) to alter dietary concentrations of oleic acid. Diets were offered to pigs over the live-weight range 55 to 90 kg. Samples of subcutaneous fat were analysed for fatty acid composition and samples of loin assessed for meat quality with taste panels. There were no significant effects (P > 0·05) of treatment on daily live-weight gain, food conversion ratio or gross carcass composition, with the exception of anterior loin fat for trial 1 (P < 0·05) although not in a manner that was consistent between treatments and, in trial 2, anterior loin fat, minimum loin fat and posterior loin fat (all P < 0·05) but, again, not consistently between treatments allowing no meaningful conclusions to be drawn. Fatty acid profiles of adipose tissue reflected dietary levels to a variable degree, the more so with oleic acid and the greatest for linoleic and linolenic acids. The quality of the pig meat as measured by sensory analysis was related to the fatty acid profile in the situation where the most extreme changes in fatty acid profile occurred, as was apparent for the diets based upon linseed oil. No other major influences on meat quality were obtained.

scholarly journals Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 416
Author(s):  
Francesca Biandolino ◽  
Isabella Parlapiano ◽  
Giuseppe Denti ◽  
Veronica Di Nardo ◽  
Ermelinda Prato
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Mytilus Galloprovincialis ◽  
Saturated Fatty Acids ◽  
Cooking Methods ◽  
Fatty Acid Profiles ◽  
Quality Indices ◽  
Lipid Quality

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

scholarly journals Discrimination of Chuanminshen violaceum Sheh et Shen from different regions based on fatty acid profiles of roots and leaves

2020 ◽  
Vol 4 (2) ◽  
pp. 91-100
Author(s):  
Qing Zhang ◽  
Junrui Tian ◽  
Chong Wan ◽  
Hongmin Dong ◽  
Dingtao Wu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Clustering Analysis ◽  
Hierarchical Clustering Analysis ◽  
Multivariate Statistical Analyses ◽  
Fatty Acid Profiles ◽  
Chemometric Method ◽  
Multivariate Statistical ◽  
Hexadecatrienoic Acid

Abstract Objectives The purpose of this paper was to construct a reliable methodology to discriminate the geographical origins of Chuanminshen violaceum Sheh et Shan planted in different regions in Sichuan, China. Materials and methods Fatty acid profiles of roots and leaves of C. violaceum planted in various regions of Sichuan Province in China, namely Guangyuan (GY), Langzhong (LZ), Jintang (JT), Bazhong (BZ), and Shuangling (SL), were determined using GC-MS followed by multivariate statistical analyses, including orthogonal partial least-squares discriminant analysis and hierarchical clustering analysis. Results Leaves of C. violaceum showed the highest contents of hexadecatrienoic acid (3.21 g/kg), linoleic acid (6.62 g/kg), and α-linolenic acid (7.24 g/kg), which were all higher than those contained in roots. Chuanminshen violaceum samples collected from LZ, JT, and GY could be clearly distinguished based on fatty acid profiles of leaves and those collected from LZ, GY, and BZ could be clearly distinguished based on fatty acid profiles of roots. Conclusions Chemometric method is used as a potential approach for analyses of fatty acid profiles of roots and leaves to control the quality of C. violaceum and their powered products.

scholarly journals Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification

2018 ◽  
Vol 20 (3) ◽  
pp. 456
Author(s):  
Dini Wulan Dari ◽  
Made Astawan ◽  
Sugeng Heri Suseno
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Raw Materials ◽  
Purification Process ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Sardine Oil ◽  
By Products

Fish oil production in Indonesia is not only sourced from fish raw materials, but also could be<br />processed by products of canning and fish siege through purification process. The result of purification<br />with one process was not satisfy yet for the parameter oxidation quality fulfillment aspect. Therefore, fish<br />oil by products of fish encircling need to be purified more intensively, such as stratified purification one of<br />them through the process of stratified purification. The aim of this study was to improve the quality of fish<br />oil by-product through stratified purification. The multilevel purification of once purification (P1), twice<br />purification (P2), and three times purification (P3) gives varying results on physical properties, oxidation<br />parameters, and fatty acid profiles. The color of the brightest fish oil was found in sample P2, the lowest<br />density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample (44.42%), FFA was lowest<br />in P3 sample (0.37%), The lowest PV in the P1 sample (25.59 meq / kg), the lowest TOTOX in the P1 sample<br />(48.11 meq / kg), and the highest PUFA content in the fatty acid composition found in sample P2 (37.02%).<br />Purified sardine oil extracted from by products of fish stamping by three-stage purification, FFA parameters<br />are able to meet the criteria of IFOS 2014 standards, while for PV, AnV, and TOTOX parameters are able to<br />meet IFOMA standards.<br /><br />

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