Explore the vast range of titles available.

In this study, fruits, fruit flesh and seeds of Rosa damascena and Rosa canina were assayed for the composition of fatty acids, ascorbic acid, alpha-tocopherol, beta-carotene, and mineral elements. The concentration of linoleic acid in seed oil of R. damascena (54.18%) was higher than in R. canina (48.84%). Alpha-tocopherol concentrations were found to be 7.10 microg/g and 34.20 microg/g for R. damascena and R. canina fruits, respectively. Ascorbic acid conc. was determined as the highest in the fruit flesh (546 mg/100 g in R. damascena and 2,200 mg/100 g in R. canina), and as the lowest in the seeds of both species. R. damascena fruits were found to be richer in minerals such as Ca, Fe, K, Mn, Na, P, and Zn than R. canina fruits. The results of the present study showed that R. damascena fruits could be used as food and food additive equally as rose hip fruits.

Walnuts of five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of Juglans regia were collected during the 2008 harvest in Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol level as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid concentration ranged from 15.9_23.7% of the total fatty acids, while the linoleic acid concentration ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the concentration and composition of fatty acids in the oil. The total concentration of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was gamma-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples (expressed as induction period) ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.

The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T. capitata oil or without it, heating at 180 deg C for 20 min, or frying 100 g cow steak at the same temperature and for the same period of time. In all assays, acid, peroxide, and p-anisidine values were followed over time. The fatty acid profile was estimated before heating or frying as well as at the end of the experiment. The results showed that the type of fat as well as the type of treatment (frying or heating) was determinant for the acid, peroxide, and p-anisidine values found. The presence of the essential oil also demonstrated to affect those values depending on the type of the oil as well as on the type of the treatment (frying or heating). In contrast, the fatty acid profile did not change greatly.

Conventional beliefs surrounding the linolenic acid (LNA; cis-9 cis-12 cis-15 C18:3) biohydrogenation (BH) pathway propose that it converts to stearic acid (SA) without the formation of conjugated linoleic acid (CLA) as intermediate isomers. However, an advanced study (Lee and Jenkins, 2011) verified that LNA BH yields multiple CLAs. This study utilized the stable isotope tracer to investigate the BH intermediates of 13C-LNA with different pH conditions (5.5 and 6.5). The 13C enrichment was calculated as a 13C/12C ratio of labeled minus unlabeled. After 24 h, eight CLA isomers were significantly enriched on both pH treatment, this result verifies that these CLAs originated from 13C-LNA BH which supports the results of Lee and Jenkins (2011). The enrichment of cis-cis double bond CLAs (cis-9 cis-11 and cis-10 cis-12 CLA) were significantly higher at low pH conditions. Furthermore, the concentration of cis-10 cis-12 CLA at low pH was four times higher than at high pH conditions after a 3 h incubation. These differences support the LNA BH pathways partial switch under different pH conditions, with a strong influence on the cis-cis CLA at low pH. Several mono-, di-, and tri-enoic fatty acid isomers were enriched during 24 h of incubation, but the enrichment was decreased or restricted at low pH treatment. Based on these results, it is proposed that low pH conditions may cause a changed or limited capacity of the isomerization and reduction steps in BH.

The compositions and concentrations of lipid classes, fatty acids and tocopherols were determined in the lipids from Spirulina platensis. Total lipids (TL) recovered using chloroform : methanol (2:1, v/v) were found to be 163.5 g/kg (on dry weight basis). The level of neutral lipids was the highest, followed by glycolipids and phospholipids, respectively. Among TL and lipid classes, palmitic, gamma-linolenic and linoleic acids were the dominating fatty acids. Compared with the neutral lipids, the polar fractions were generally characterised by higher percentages of saturated fatty acids. The recovered lipids were characterised by high percentage of tocopherols, wherein alpha-tocopherol constituted about 73% of total tocopherols present, the rest having been gamma-tocopherol. Spirulina platensis lipids exhibited a strong radical scavenging activity towards stable DPPH free radicals, whereas 27% of DPPH radicals were quenched after 2 h incubation. TL and lipid classes inhibited the growth of different microorganisms except gram-negative bacteria. At high concentrations, the tested lipids appeared more effective against A. niger (28.3+/-1.53 mm).

The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation of urea-FFA inclusion complexes, extraction of free n-3 FA and further analysis by gas-liquid chromatography of the corresponding FA methyl esters. Differences between crude and refined salmon oil could be observed. Crude oil provided higher typical odour, viscosity and suspension particle values, whereas crude salmon oil showed higher FFA and impurities content while p-anisidine and iodine values, moisture content and formation of conjugated dienes and trienes did not provide any significant differences between both oils; refined oil showed lower a* and b* scores when compared to its counterpart crude oil. Related to the n-3 PUFA concentration, a decrease in saturated fatty acids C 14:0, C 16:0, and C 18:0 and monounsaturated fatty acids C 18:1 9c, and C 18:1 11c, as well as a high yield of n-3 PUFA, EPA+DHA and total PUFA recovering could be observed starting from both crude and refined oils, which confirmed salmon oil to be a profitable source of such highly valuable constituents. Factors such as reaction temperature and ureaFFA ratio showed to be markedly significant to achieve higher value concentrations.

Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atalante (A) with a high content of alpha-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid were fed from 25 to 40 days of age. When feeding A, the contents of all n-3 polyunsaturated fatty acids (PUFA), including eicosatrienoic acid, were significantly higher, those of n-6 PUFA were lower, and the ratio of n-6/n-3 PUFA was narrower (P less than 0.001) than when L was fed. The narrowest n-6 to n-3 PUFA ratio was observed at the content 36 g of alpha-linolenic acid (58 g A) per kg of the diet while the widest one at 2 g of alpha-linolenic acid (70 g L) per kg of the diet. When using L, the increasing level of linoleic acid in feed was associated with significantly increasing levels of all n-6 PUFA in meat. The content of all n-3 PUFA increased after the application of oil A, but the dependence for eicosapentaenoic acid in thigh meat was expressed significantly more precisely by the second degree parabola with the maximum at the level of 37 mg of alpha-linolenic acid and for clupanodonic and docosahexaenoic acids by parabolas with maxima at the level of alpha-linolenic acid in the diet 41 g and 30 g for breast meat and 35 g and 27 g for thigh meat, respectively. By means of the inclusion of linseed oil with a high content of alpha-linolenic acid in the feed mixture it would be possible to produce poultry meat with a high content of n-3 PUFA as a functional food.

The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alpha-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240 deg C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180 deg C. In all the studied conditions, alpha-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alpha-tocopherol (calculated as the time needed for the alpha-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alpha-tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids.

The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6 topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line) of the fillets of the silver carp in two weight categories, i.e. lightweight (LW) fish of 3.50 kg live weight, and heavyweight (HW) fish of 4.50 kg live weight. Another aim was to evaluate the lipid profile of the muscle tissue and internal fat (separated from the internal organs). The study demonstrated differences (P less than 0.05) in the chemical composition (with the exception of saccharides) and energy values between the relatively lean dorsal sections of silver carp fillets, which rank the silver carp among medium to low-fat fish (fillet fat content: LW = 46.06+/-5.54 g/kg, HW = 50.62+/-5.51 g/kg), and the fatter ventral sections which, in contrast, rank the silver carp among high-fat fish (fillet fat content: LW = 158.14+/-11.28 g/kg, HW = 157.42+/-9.65 g/kg). The study showed that the internal fat lipids are an interesting alternative source of PUFAn-3 and, in particular, of alpha-linolenic acid C18:3n-3 (LW = 4.79+/-0.25, HW = 5.28+/-0.33), EPA C20:5n-3 (LW = 2.70+/-0.17, HW = 3.04+/-0.15), and DHA C22:6n-3 (LW = 3.08+/-0.20, HW = 3.41+/-0.18).

The study evaluated the effects of nucleotide dietary supplementation on the physical and nutritional characteristics of the pectoralis major muscle of male broiler chickens (n = 60,000), divided into two homogeneous groups: control (C) and nucleotides (N). The animals, from the birth (24 h of age) to the slaughtering age (52 days), received the same diet, supplemented (N) or not (C) with 0.1% of a nucleotide pool. Physical and nutritional characteristics of the pectoralis major muscle were determined after slaughtering on a sample of 130 animals per group, randomly selected. The meat of the N group showed significantly higher redness and Hue values, lower shear force values, higher lipid and ash percentages and iron concentration. Moreover, nucleotides significantly increased monounsaturated acids and linolenic acid and decreased eicosapentanoic and docosahexanoic acids. The unsaturation degree was higher in N than in C chickens and the atherogenic index was positively influenced. In conclusion, nucleotide dietary supplementation improved the physical and nutritional characteristics of the pectoralis major muscle of broiler chickens.