Amount Of Unsaturated Fatty Acids Research Articles

Bioactivity of atemoya fruits and by-products

The atemoya fruit (Annona cherimoya Mill x Annona squamosa L.) has attracted market interest due to its organoleptic and nutritional characteristics. However, little is known about its bioactive compounds. Therefore, this study aimed to evaluate the free and bound phenolic profiles, and the antioxidant and antimicrobial activities of the pulp, peels, and seeds of atemoya. The fatty acids composition and tocopherols of atemoya seed oil were also studied. Ten phenolic compounds were observed in the different parts of atemoya: 4 in the free form (catechin, rutin, epicatechin and chlorogenic acid) and 6 in the bound form (p-coumaric, 3,4-dihydroxybenzoic, vanillic, caffeic and ferulic acids, and quercetin). Overall, the peels had the highest concentration of free and bound phenolics and antioxidant activity when compared to pulp and seeds, and showed antimicrobial activity against Bacillus cereus and Escherichia coli. The atemoya seed oil had α-tocopherol (19 mg kg−1 oil) and γ-tocopherol (90 mg kg−1 oil), and significant amounts of unsaturated fatty acids (~80%): 43% monounsaturated and 36% polyunsaturated. The study showed that atemoya and its by-products have potential applications in the food, cosmetic and pharmaceutical industries.

Evaluation of the Nutritional Quality and Health Benefits of Chickpea (Cicer arietinum L.) by using New Technology in Agriculture (Near Infra-red spectroscopy-2500)

Background: Among the pulse crop world chick pea known as important pulse crop which is grown and utilized in the world. This crop nutritionally rich in the carbohydrates, protein which has superior quality protein than the other pulse crop. This pea consists of lots of essential amino acids except the sulphur containing amino acids. So that it is a good combination of diet with the cereals. In the plants mostly carbohydrates stored in the starch form but also followed by oligosaccharides and reducing and non-reducing sugars. In this crop lots of nutritionally rich substances but it has low amount of fats and large amount of unsaturated fatty acid which is very beneficial to the heart patient. The minerals which are present in chick pea are Calcium, magnesium, phosphorus and especially potassium. The vitamins which are present in this pulse such as riboflavin, niacin, thiamin, folate and the vitamin A precursor, â-carotene. The pulses also have anti-nutritional factors which can be minimized by the using of lots of cooking methods.Methods: Through NIRS-2500 evaluated twenty samples of chick pea. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700nm and 2500nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The chick pea has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Here we study twenty samples of chick pea in which the biochemical composition of this crop consists of protein was varied from 22.12% to 24.42%, sulphur containg amino acids ranged from 0.15 to 1.25% and Tryptophan was ranged from 0.63 to 1.38% which was analyzed by NIRS-2500.

Chemical Composition and Nutritional Value of Different Species of Vespa Hornets.

We genetically identified three different species of hornets and analyzed the nutrient compositions of their edible brood. Samples were collected from a commercial production unit in Shizong province of China and from forests near Andong City in Korea. The species were identified as Vespa velutina, V. mandarinia, and V. basalis from China and V. velutina from Korea. Farmed V. velutina and V. mandarinia were found to have similar protein contents, i.e., total amino acids, whereas V. basalis contained less protein. The V. velutina brood collected from the forest contained the highest amount of amino acids. Altogether 17 proteinogenic amino acids were detected and quantified with similar patterns of distribution in all three species: leucine followed by tyrosine and lysine being predominant among the essential and glutamic acid among the non-essential amino acids. A different pattern was found for fatty acids: The polyunsaturated fatty acid proportion was highest in V. mandarinia and V. basalis, but saturated fatty acids dominated in the case of V. velutina from two different sources. The high amounts of unsaturated fatty acids in the lipids of the hornets could be expected to exhibit nutritional benefits, including reducing cardiovascular disorders and inflammations. High minerals contents, especially micro minerals such as iron, zinc, and a high K/Na ratio in hornets could help mitigate mineral deficiencies among those of the population with inadequate nutrition.

Improvement on storage stability of iron-fortified soybean powder by microencapsulation.

Full-fat soybean powder was a more difficult-to-fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified-food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full-fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying-gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P <0.05) decreasethe sensory score of rancid odor for YYB. The formationof lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E-nose analysis showed that YYB with MFP hadsignificantly(P <0.05) lowerlevels ofresponsevalues on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly(P <0.05) improve the sensory and oxidative stability of iron-fortified full-fat soybean powder such as YYB.

Determination of some biochemical parameters from leaves of Quercus ilex L.(Fagaceae), collected in Djabel Zagouan (Tunisia)

Biochemical characterization, such as, fatty acids, essential oils composition, polyphenols content and antioxidant activities, were investigated from leaves, of Quercus ilex L.(Fagaceae), collected in DjabelZagouan (Tunisia). Only the fatty acid composition was determined by gas chromatography after transformation of the fatty acids into methyl ester derivatives compatible for injection in a Gas Chromatograph,and determined by gas chromatography (GC-FID). Essential oils were extracted by hydrodistillation and, analyzed by gas chromatography (GC-FID). Total phenolic content, concentration of flavonoids and, in vitro, antioxidant activities were determined, using spectrophotometric methods. The antioxidant activities was tested by the DPPH (2, 2-diphenyl-1-picrylhydrazyl), free radical scavenging assay. Results showed that total fatty acid content varied from 1.78 to 4.86%, based on dry weight (dw) and the predominants fatty acids were oleic acid (63.43–59.76%), linoleic acid (14.93–16.05%) and palmitic acid (9.16–12.13%). The oils contain, an appreciable, amount of unsaturated fatty acids (73.86–85.59%).This study showed that Holm oak leaves, are rich in an unusual fatty acid, the oleic one. The essential oil yield varied, from 0.01 to 0.04%. So the major components, in leaves oils from Quercus ilex L., were trans -2-hexanal (14.89–16.93%), viridiflorol (12.94–15.24%) and sabinene (6.84–9.65%).The total phenolic, content of the samples, varied, from 2.93 to 3.40 mg/g of dry weight, expressed as gallic acid equivalents. The total flavonoid concentrations varied, from 1.83 to 2.72 mg/g, of dry weight quercetin equivalents. The extracts of the leaves were observed displaying strong DPPH free radical scavenging action, with IC 50 value, ranged, from 102.66 to 134.83 µg/mL, comparing to the IC 50 value (48.31µg/mL), of reference standard. These results suggest that phenolics, in this species, provide substantial antioxidant activity and Quercus. Ilex L. may be a potential source of natural antioxidants.

Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet.

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco

Six wild olive subspecies (Olea europaea L.) are currently recognised globally, with two taxa cooccurring in the argan tree area in Central West Morocco: the widespread Mediterranean subspecies europaea var. Sylvestris (the so-called oleaster) and the microendemic subspecies maroccana. Despite its taxonomic and ecological importance, the chemical composition of subsp. maroccana oil remains poorly known. Therefore, the aim of this study is to investigate the oil content and the chemical composition of subsp. maroccana and var. Sylvestris as well as comparing their proprieties during two consecutive years (2017 and 2018) from the same geographical area. The fatty acid and the sterol compositions were analysed using gas chromatography. Additionally, the tocopherol content was determined using high-performance liquid chromatography. The total amount of unsaturated fatty acids was higher in maroccana (85.24%) than that in oleasters (79.05%). Additionally, the tocopherol and phytosterol content of the maroccana oil (1232.35 mg/kg and 312.75 mg/100 g, resp.) was approximately twofold higher than in oleasters (661.35 mg/kg and 210.06 mg/100 g, resp.). Analysis of variance and principal component analysis (PCA) of the chemical composition highlighted a significant difference between the quantitative and qualitative properties of their oil. Finally, these findings suggest that maroccana oil could be considered as a potential source of vitamin E, essential fatty acids, and sterols and can provide a nutraceutical oil for the local population. While this work contributes to the study of olive tree biodiversity, further investigations are still necessary to guide the putative nutraceutical use of subspecies maroccana.

Protective role of fat hen (Chenopodium album L.) extract and gamma irradiation treatments against fusarium root rot disease in sunflower plants.

One of the most drastic diseases causing economic losses in sunflower crops is fusarium root rot caused by Fusarium solani. Plant extracts and ionizing radiation provide alternative environmentally safe control agents that have a significant role in controlling and overcoming this fungal plant pathogen. In the present study, the effect of different concentrations of aqueous Chenopodium album extract (2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5 and 6.0%) and gamma radiation at a dose of 6Gy were examined for their efficacy in inducing resistance of sunflower plants against fusarium root rot caused by F. solani MG-3 by evaluation of some physiological and biochemical parameters of infected and healthy plants under greenhouse conditions. The pre-treatment of sunflower seeds with 6% C. album extract and 6Gy gamma radiation reduced fusarium incidence from 47.49% to 28.25%. Also, nucleic acid content, ascorbic acid, α-tocopherol, anthocyanin, total flavonoids, proline, glycine betaine and lipid components significantly increased in irradiated infected plants treated with C. album extract, while H2 O2 content and lipid peroxidation markedly decreased as compared with healthy control plants. Moreover, treatment with gamma radiation reduced the amount of unsaturated fatty acids through accumulation of saturated fatty acids compared with non-irradiated plants; treatment with C. album extract also enhanced the content of unsaturated fatty acids, with a noticeable decrease in saturated fatty acid content. Hence, C. album extract and gamma radiation can be used to enhance biological control of fusarium root rot of sunflower plants.

Diet Content of Non-saturated Fatty Acids Decreases Plasma Adiponectin in Patientswith Metabolic Syndrome

Introduction: The metabolic syndrome (MS) has been related to the unbalance between pro and anti-inflammatory cytokines; where adiponectin, an anti-inflammatory adipokine, is considered to play a key metabolic role. The consumption of certain micronutrients has been claimed to modify pro and anti-inflammatory cytokines. Aim: To explore whether dietary micronutrients are related with plasma adiponectin in patients with MS. Methods: Cross-sectional analysis. Quartiles of dietary bioactive compounds were compared according to values of plasma adiponectin. Interquartile variation (IQV) and correlation analyses were performed. Results: There was a significant IQV of dietary unsaturated fatty acids (between 50%-66% of change, p25 vs p75, p<0.05), particularly for trans-fatty acids, poly-unsaturated fatty acids, mono-unsaturated fatty acids and ω-6 fatty acids, in relation to plasma adiponectin; as well as a negative correlation (rho=-0.53, -0.37, -0.29 and -0.34, respectively; p<0.05). Conclusion: Dietary amounts of unsaturated fatty acids inversely related to plasma adiponectin in patients with MS.

ПРИМЕНЕНИЕ НОВЫХ ХЕЛАТНЫХ ПРЕПАРАТОВ НА ЛЬНЕ МАСЛИЧНОМ

The article presents data on the effect of complex chelating agents Chelaton Extra and Chelate Zn on the oilseed flax variety Severny when grown at the field station of Russian State Agrarian University – Moscow Timiryazev Agricultural Academy. The study found that the agent Chelaton Extra increased the fiber yield better, and the agent Zn Chelate increased the seed yield by 0.7–1 c/ha and 2.4–2.5 c/ha, respectively. The agent Chelate Zn, relative to Chelaton Extra, increased proteins in seeds by 2.9–4%, lipids by 3.6–4.2%. The use of complex chelating agents increased the oil yield and the amount of unsaturated fatty acids. The essential α-linolenic (Omega 3) acid increased in the oil of the variant with Zn Chelate up to 62.2% relative to the control (55.5%). The microstructure of the shell of oil flax seeds in all variants of the experiments was smooth, without disturbances and damages. The seed nucleus has a distinct porous structure; no differences were found in the variants. Chelate Zn more affected the seed productivity and nutritional value of flaxseeds and flaxseed oil, and Helaton Extra more affected fiber yield. The authors found that the Zn Chelate agent influenced seeds’ chemical composition, promoting an increase in potassium, calcium, magnesium, sulfur, and phosphor by 1.5–5%.

Fatty Acids Profile and Pharmacological Assessment of the Sepal Fiber from &lt;i&gt;Dillenia indica Linn.&lt;/i&gt; In Bangladesh

Fatty acids, antioxidant and antimicrobial agents have been received attention for their significant medicinal properties. Dillenia indica plant in Bangladesh has been used as a therapeutic agent for the relief of different disease. The present study focused on the assessment of fatty acid, antioxidant and antibacterial activities of the methyl extract from sepal fiber of Dillenia indica Iodine, saponification and acid values observed in the study indicate the stability of the oil. The fatty acids profile found in this work indicates the presence of higher amount of unsaturated fatty acids leading the significant antibacterial and antioxidant activity done by agar disc diffusion and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method, respectively. The extract was more active towards the Vibrio cholerae with the inhibition of 29.65±0.14 ppm against DPPH at IC50. The present results suggesting that the extract could be a reliable source of fatty acids for the welfare of mankind.

Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients.

The term oleogustus was recently proposed to describe a sixth basic taste that could guide preference for fatty foods and dishes to an extent. However, experimental data on food preference based on fatty acid (FA) content is scarce. Our aim was to examine the role of FA profile of oils and preparations as well as FA sensory thresholds on the palatability of salty and sweet culinary preparations representative of traditional Spanish Mediterranean cooking. In this study, we used three oils with similar texture and odor profile but different in their FA composition (saturated, monounsaturated, and polyunsaturated) and compared subjects in regard to their FA detection threshold and perceived pleasantness and intensity. Our results indicate that whereas saturated FAs cannot be detected at physiological concentrations, individuals can be categorized as tasters and nontasters, according to their sensory threshold to linoleic acid, which is negatively associated with perceived intensity (r = -0.393, P < 0.001) but positively with palatability (r = 0.246, P = 0.018). These differences may be due to a possible response to a fat taste. This sixth taste, or oleogustus. would allow establishing differences in taste intensity/palatability considering the FA profile of the culinary preparations. Given that tasters can detect linoleic and oleic acid at lower concentrations than nontasters, a greater amount of unsaturated FAs in culinary preparations could provoke an unpleasant experience. This finding could be relevant in the context of the culinary sector and to further our understanding of food preference and eating behavior.

Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G″). Overall, the addition of oleogel as a fat substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential fat replacer with higher amount of unsaturated fatty acids to be used in meat products, but retaining the desired characteristics of the traditional products.

Molecular Regulation of Copper Homeostasis in the Male Gonad during the Process of Spermatogenesis.

Owing to its redox properties, copper is a cofactor of enzymes that catalyze reactions in fundamental metabolic processes. However, copper–oxygen interaction, which is a source of toxic oxygen radicals generated by the Fenton reaction, makes copper a doubled-edged-sword in an oxygen environment. Among the microelements influencing male fertility, copper plays a special role because both copper deficiency and overload in the gonads worsen spermatozoa quality and disturb reproductive function in mammals. Male gametes are produced during spermatogenesis, a multi-step process that consumes large amounts of oxygen. Germ cells containing a high amount of unsaturated fatty acids in their membranes are particularly vulnerable to excess copper-mediated oxidative stress. In addition, an appropriate copper level is necessary to initiate meiosis in premeiotic germ cells. The balance between essential and toxic copper concentrations in germ cells at different stages of spermatogenesis and in Sertoli cells that support their development is handled by a network of copper importers, chaperones, recipient proteins, and exporters. Here, we describe coordinated regulation/functioning of copper-binding proteins expressed in germ and Sertoli cells with special emphasis on copper transporters, copper transporting ATPases, and SOD1, a copper-dependent antioxidant enzyme. These and other proteins assure copper bioavailability in germ cells and protection against copper toxicity.

Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis.

Zygosaccharomyces rouxii plays important roles in the brewing process of fermented foods such as soy sauce, where salt stress is a frequently encountered condition. In this study, effect of heat preadaptation on salt tolerance of Z. rouxii and the protective mechanisms underlying heat preadaptation were investigated based on physiological and transcriptomic analyses. Results showed that cells subjected to heat preadaptation (37°C, 90min) prior to salt stress aroused many physiological responses, including maintaining cell surface smooth and intracellular pH level, increasing Na+/K+-ATPase activity. Cells subjected to heat preadaptation increased the amounts of unsaturated fatty acids (palmitoleic C16:1, oleic C18:1, linoleic C18:2) and decreased the amounts of saturated fatty acids (palmitic C16:0, stearic C18:0) which caused the unsaturation degree (unsaturated/saturated = U/S ratio) increased by 2.4 times when compared with cells without preadaptation under salt stress. Besides, salt stress led to increase in contents of 5 amino acids (valine, proline, threonine, glycine, and tyrosine) and decrease of 2 amino acids (serine and lysine). When comparing the cells pre-exposed to heat preadaptation followed by challenged with salt stress and the cells without preadaptation under salt stress, the serine, threonine, and lysine contents increased significantly. RNA sequencing revealed that the metabolic level of glycolysis by Z. rouxii was weakened, while the metabolic levels of the pentose phosphate pathway and the riboflavin were enhanced in cells during heat preadaptation. Results presented in this study may contribute to understand the bases of adaptive responses in Z. rouxii and rationalize its exploitation in industrial processes.Key points• Heat preadaptation can improve high salinity tolerance of Z. rouxii.• Combined physiological and transcriptomic analyses of heat preadaptation mechanisms.• Provide theoretical support for the application of Z. rouxii.

Identification, evolution, expression, and docking studies of fatty acid desaturase genes in wheat (Triticum aestivum L.)

BackgroundsFatty acid desaturases (FADs) introduce a double bond into the fatty acids acyl chain resulting in unsaturated fatty acids that have essential roles in plant development and response to biotic and abiotic stresses. Wheat germ oil, one of the important by-products of wheat, can be a good alternative for edible oils with clinical advantages due to the high amount of unsaturated fatty acids. Therefore, we performed a genome-wide analysis of the wheat FAD gene family (TaFADs).Results68 FAD genes were identified from the wheat genome. Based on the phylogenetic analysis, wheat FADs clustered into five subfamilies, including FAB2, FAD2/FAD6, FAD4, DES/SLD, and FAD3/FAD7/FAD8. The TaFADs were distributed on chromosomes 2A-7B with 0 to 10 introns. The Ka/Ks ratio was less than one for most of the duplicated pair genes revealed that the function of the genes had been maintained during the evolution. Several cis-acting elements related to hormones and stresses in the TaFADs promoters indicated the role of these genes in plant development and responses to environmental stresses. Likewise, 72 SSRs and 91 miRNAs in 36 and 47 TaFADs have been identified. According to RNA-seq data analysis, the highest expression in all developmental stages and tissues was related to TaFAB2.5, TaFAB2.12, TaFAB2.15, TaFAB2.17, TaFAB2.20, TaFAD2.1, TaFAD2.6, and TaFAD2.8 genes while the highest expression in response to temperature stress was related to TaFAD2.6, TaFAD2.8, TaFAB2.15, TaFAB2.17, and TaFAB2.20. Furthermore, docking simulations revealed several residues in the active site of TaFAD2.6 and TaFAD2.8 in close contact with the docked oleic acid that could be useful in future site-directed mutagenesis studies to increase the catalytic efficiency of them and subsequently improve agronomic quality and tolerance of wheat against environmental stresses.ConclusionsThis study provides comprehensive information that can lead to the detection of candidate genes for wheat genetic modification.

Effect of Temperature and Humidity on Oil Quality of Harvested Torreya grandis cv. Merrillii Nuts During the After-Ripening Stage.

Temperature and relative humidity (RH) influence post-harvest ripening, a crucial stage for quality promotion in some oil plants or fruits. Torreya grandis cv. Merrillii nuts, which are rich in unsaturated fatty acids (UFA), are easily affected by temperature and humidity, and they oxidize quickly during the post-harvest ripening stage, leading to the deterioration of nut quality. In this study, the main nutraceutical components, fatty acid composition, and related metabolic parameters of lipid rancidity under four treatments (20°C and 70% RH, T20-LH; 30°C and 70% RH, T30-LH; 20°C and 90% RH, T20-HH; 30°C and 90% RH, T30-HH) were measured. The post-harvest ripening process was advanced under HH treatments (T20-HH and T30-HH) compared to LH treatments (T20-LH and T30-LH) and was associated with a shorter time for the seed coat to turn dark black and a faster reduction in starch content. The amount of unsaturated fatty acids significantly increased under the T20-HH treatment, but significantly decreased under the T30-HH treatment from 12 to 16 d of ripening time. The acid value (AV) and lipase activity under the T30-HH treatment remained virtually constant from 12 to 16 d of ripening time, and this was accompanied by a dramatic increase in peroxide value (POV), lipoxygenase (LOX) activity, and relative expression of the LOX2 gene. Meanwhile, a significant positive correlation between LOX activity and POV, malondialdehyde (MDA) content, and O2⋅– content was observed. The results imply that the lower amount of oxidative rancidity induced by the T20-HH treatment is related to the LOX activity induced by down-regulation of the LOX2 gene during the late after-ripening stage. Therefore, the T20-HH treatment not only promoted the post-harvest process of T. grandis ‘Merrillii’ nuts but also delayed lipid oxidation, which was ultimately associated with better oil quality at the late after-ripening stage.

OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS

The article is devoted to the study of the properties of bakery products, in particular the choice of the optimal concentration of flaxseed cake in baguettes in order to ensure maximum caloric content. It is known that bakery products are necessary for a person to ensure his health and ability to work. The range of food products, in particular bakery products, is constantly growing. The analysis of the range of bakery products showed that the market is experiencing a shortage of flour products for dietary, therapeutic and prophylactic and special purposes for different groups, and their share in total production does not exceed 1-2%. The problem of food production is becoming more complicated and exacerbated by increasing consumption, declining natural resources of food raw materials and the presence of specific anti-nutrients. The article describes the characteristics of anticancer substances in food, which belong to the groups of hytosterols and lignans. The article presents the results of optimizing the composition and properties of wheat baguettes with the addition of linencake, flaxseed meal. The recipe of bread with the inclusion of linen cake in the amount of 1 to 15% was developed. The nutritionalvalue and caloric content of bread are calculated, its characteristics are given according to the main organoleptic indicators of quality (product surface, color and thickness of the crust, as well as the condition of the crumb). The effect of the percentage of flaxseedmeal on the moisture and acidity of bread samples was studied. It is established that with the increase of the content of flaxseed mealthe protein content increases, the carbohydrate content decreases, the fat content and the amount of unsaturated fatty acids increase.As the content of linen cake in bread increases, the amount of unsaturated fatty acids increases and its caloric content decreases, andits nutritional value increases. The use of flax seeds and products of their processing in the formulation of bakery and confectionery products can increase their biological value and physiological efficiency due to the content of anticancer substances, fibers, micro- and microelements, proteins and essential amino acids. Trial laboratory baking of baguettes showed that the optimal content of linen cake is 5% by weight of wheat flour, which allows you to get bread that meets the standards and does not require changes in technological parameters, which are set for the product without additives.

Article Review: Camel Milk as an Amazing Remedy for Health Complications: A Review

Camel milk has unique benefits for human health. Protein is the main component which gives special properties to camel milk and effectively influences its nutritional value. Due to lack of β-lactoglobulin in the camel milk, it may be as a proper alternative for human milk. Camel milk is rich in vitamins C, manganese and iron. There are high amount of unsaturated fatty acids, immunoglobulin’s, insulin like protein and protective enzymes like lactoferrin and lysozyme in the camel milk. The lactoferrin has the effects or properties of antibacterial, antiviral and anti-inflammatorry. Also, it has been proven that camel milk has beneficial application in disorders of stomach and intestinal, food allergy, diabetes mellitus, cancer, autism, and viral hepatitis. Camel milk containing insulin like protein and may help to heal diabetes of Type 1 and 2 and gestational diabetes. It contains small size immunoglobulins which strengthens the immune system. In addition, camel milk reduces blood cholesterol amount, avoiding of psoriasis disease, healing of inflammation and improving of tuberculosis patients. Camel milk may be effective as unique miracle in many healthy issues of human and especially cardiovascular system. Therefore, it is not only food, but also it is as amazing remedy for treatment and healthy issues.

Evaluation of liquid-liquid extraction to reducing the acidity index of the tucuma (Astrocaryum vulgare Mart.) pulp oil

Tucuma (Astrocaryum vulgare Mart.) is a native South American palm from the Amazon River drainage region. Tucuma fruits contain edible oils presenting high amounts of unsaturated fatty acids in the mesocarp and expressive amounts of saturated fatty acids in the endocarp. Besides this, tucuma pulp oil contains appreciable amounts of carotenoids, allowing for the replacement of palm oil in numerous industrial applications. Due to the presence of endogenous lipases, tucuma pulp oil can present an acid value three times above the acceptable limit for crude edible oils. In the present study, tucuma oil deacidification was evaluated using ethanol 94 °GL at a 2:1 (w/w) solvent/oil ratio. After processing in two stages, edible oil presented a reduction in acid value from 17.65 ± 0.67 mg KOH g−1 to 3.5 ± 0.01 mg KOH g−1. Deacidification process promoted losses of unsaponifiable matter, and total carotenoids of 24% and 35%, respectively. However, free fatty acid (FFA) removing significantly improved tucuma pulp oil quality, such as reduction of the peroxide value (11.53 ± 0.10 mEq kg−1 to 6.02 ± 0.46 mEq kg−1) and the increase of the thermal and oxidative stability, from 13.8 ± 0.5 h to 22.5 ± 0.2 h, without changing its crystallization and melting profiles, and the tucuma oil functional quality, preserving the ω-6:ω-3 ratio (1:1).