Amount Of Unsaturated Fatty Acids Research Articles

Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis

Approximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis were investigated. The main differences between the analyzed bee products were found in the content of protein (royal jelly), polysaccharides (bee bread), balsam (propolis), wax (propolis), and polyphenol (propolis). Bee products had considerable oil-holding capacity, water-binding capacity, water-holding capacity, emulsifying activity, and foaming capacity. Bee products had higher amounts of glucogenic amino acid, non-essential amino acid, sweet amino acid, hydrophobic amino acid, essential amino acid, ketogenic amino acid, and flavor amino acids and lower amounts of bitter amino acid, non-protein amino acid, branched-chain amino acid, and aromatic amino acid. Bee products contained higher amounts of unsaturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid, saturated fatty acid, omega-3, and omega-6, and lower amounts of omega-9 and omega-7. Bee products, especially royal jelly, had a considerable health-promoting index, hypocholesterolemic index, omega-6/omega-3, atherogenicity index, and thrombogenicity index. Bee bread, royal jelly, and bee propolis showed good radical scavenging activity and effectively inhibited amylase and lipase similar to the control. Propolis, bee bread, and royal jelly are proposed as possible techno-functional ingredients for food and health.

Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata.

Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.

Improving the growth parameters, yield, and oil quality of camelina in rainfed farming due to the combined use of biochar and supplementary irrigation

The main concerns for agricultural production nowadays are excessive crop cultivation, water scarcity, and poor soil quality. It is possible to amend agronomic soil with activated biochar (BC) to achieve high water-fertilizer availability and Camelina crop production under rainfed conditions by using an efficient and environmentally safe technology. A split plot experiment was arranged on a randomized complete block design with nine treatments and three replications. The main and second factors were supplementary irrigation (SI) and BC, respectively, with SI comprising of no irrigation (control), irrigation at the flowering stage and seed-filling stage, while BC included control (BC0), 5 (BC5), and 10 (BC10) t ha−1. The number of lateral branches and seeds in the silique, seed yield (2751.8 kg ha−1), 1000-seed weight (1.16 g) and oil yield (991.50 kg ha−1) were highest in response to irrigation at the flowering stage and the application of BC10. The gas chromatography analysis showed that the highest amount of unsaturated fatty acids (oleic, linoleic, linolenic, eicosadienoic and palmitic acids) was obtained in response to BC10 and irrigation at the seed-filling stage. Finally, the results showed that BC10 and the application of SI at the flowering stage increased the seed and oil yield, and unsaturated fatty acid content in Camelina. This study demonstrates that BC amendments can improve plant performance and preserve the environment, with significant implications for the alleviation of drought and sustainable Camelina production in arid regions. The study provides a practical way to produce Camelina in rainfed areas, which can benefit farmers economically.

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil.

To investigate the disparities in product quality and storage stability between wax-based Korean pine seed oil gel and butter when used for frying steak, a comparative analysis was conducted on cooking loss, color, texture characteristics, sensory evaluation, and volatile flavor substances using headspace solid phase microextraction combined with GM-MS. Furthermore, the storage stability was assessed. The findings revealed that the cooking loss rate of steaks significantly increased with doneness, with butter steak exhibiting a significantly higher loss rate compared to the three oil gel steaks. Hardness, chewiness, and adhesiveness greatly increased as doneness progressed; however, cohesiveness, elasticity, and resilience showed minimal variation. The L* value and b* value of steaks initially increased before stabilizing with increasing doneness levels while the a* value first rose before gradually declining. Medium rare steak received the highest sensory score among all categories tested and 69 volatile flavor compounds were detected. Multivariate data analysis indicated similarities in volatile compounds between butter steak and BW (wax-based Korean pine seed oil gel) steak groups. Additionally, during storage at 4 °C temperature conditions pH level retention water content TVB-N (total volatile basic nitrogen), TBARS (thiobarbituric acid reactive substances) were evaluated to determine advantages or disadvantages within each group: Beeswax (BW) > Carnauba wax (CW) > Rice bran wax (RBW) > butter based on these parameters' values. It can be concluded that utilizing wax-based Korean pine seed oil gel for frying steaks not only effectively retains significant amounts of unsaturated fatty acids but also preserves steak quality while extending shelf life-a healthier cooking method resulting in reduced oil absorption.

A Potentially Ecosustainable Hazelnut/Carob-Based Spread.

Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products. Tribology was used to mimic and evaluate the spreads' behavior during oral consumption, and sensory profile (by quantitative descriptive analysis) was also assessed. All products exhibited a pseudoplastic behavior, with the elastic component prevailing over the viscous one. The innovative product showed the highest lubricity from both rheological and sensory analysis, thus well correlating to the obtained lowest viscosity and friction factor trends. Grapeseed oil provided a better nutritional profile, but the largest amount of unsaturated fatty acids promoted oxidation, despite the higher total phenolic content and antioxidant capacity coming from the use of carob and grape skin powders. The sensory perception investigation revealed a characteristic mouthfeel/flavor for the new spread identified having a more fluid consistency and a bitter/sour taste, together with a greater stickiness and a poorer smoothness due to a higher fiber content and solid fat absence.

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation

The oil results of the scratched “Ayvalık” and “Gemlik” olive varieties on the 0th day of fermentation were determined between 50.01 (lye) and 67.57% (NaOH) to 57.35 (salt) and 72.95% (NaOH), respectively. The oil results of scratched “Ayvalık” and “Gemlik” olives on the 60th day of fermentation were determined between 61.04 (salt) and 64.03% (water) to 55.89 (salt) and 61.95% (NaOH), respectively. While the oil contents of “Ayvalık” and “Gemlik” olive cultivars that were scratched and crushed at the beginning of fermentation (0 day) were higher than the control, the oil results of whole olives were lower than the control. Significant changes were observed in the fatty acid compositions of olive oils depending on the olive variety and the bittering process (p < 0.01). The dominant fatty acids of the oils obtained from olives on the 0th and 60th days of fermentation were oleic, palmitic and linoleic acid. The fatty acid composition of the oils depending on the applied process and olive types differed at days 0 and 60 of fermentation. It can be said that on the 0th and 60th days of fermentation, the oleic acid results of olives of both varieties increased compared to the control. The oleic acid contents of the oils obtained from “scratched” olives of “Ayvalık” varieties at the beginning and end of fermentation varied between 70.10 (NaOH) and 71.66% (lye) to 64.91 (NaOH) and 71.51% (normal water), respectively. It can be seen that debittering processes significantly reduced the amounts of unsaturated fatty acids. In general, it has been observed that olive oils have higher oil contents and better fatty acid compositions.Graphical abstractThe oil content and fatty acid profile distributions of the olives, which give taste and flavor to the olives, must also be monitored before and after fermentation. Research work was carried out to investigate the oil results and fatty acid compositions of the oils obtained from “Ayval?k” and “Gemlik” olives debittered with different solutions and fermented.

FATTY ACID COMPOSITION OF FIVE MUSHROOM SPECIES BY GC AND GC-MS WITH A CHEMOMETRIC APPROACH

Fatty acids are recognized as energy sources and membrane components. The biological effects of the fatty acids are composed of influencing cell and tissue metabolism, and responding to hormonal and other signals. This study was planned to characterize the fatty acid compositions of five different mushrooms namely, Cerrena unicolor, Hymenochaete rubiginosa, Inocutis rheades, Leptoporus mollis, and Polyporus squamosus naturally distributed in Turkey by using gas chromatography (GC) and GC-mass spectrometry (GC-MS). A total of sixteen fatty acids were screened in the mushroom species. The most abundant fatty acids were recorded as linoleic (10.35-65.69%), oleic (12.03-53.27%), palmitic (12.68-21.16%), stearic (2.39-4.36%) and palmitoleic (1.40-4.26%) acids in all studied mushrooms. The amounts of unsaturated fatty acids (UFAs) (60.02-80.70%) were calculated higher than saturated fatty acids (SFAs) (19.24-39.58%). The correlations or differences of the mushroom species with regard to fatty acid compositions were chemometrically investigated by using principal component analysis (PCA) and hierarchical clustering analysis (HCA). H. rubiginosa was separated with the highest amount of linoleic acid (65.69%) from other four mushroom species in both analyses.

Влияние пребиотических добавок на состав и свойства курдючного жира баранчиков калмыцкой породы

Purpose. Study of the influence of prebiotic feed additives on the physicochemical parameters of fat-tail fat of Kalmyk breed rams. Materials and Methods. When fattening animals using lactulose-containing additives in their diets, the generally accepted VIJ method was used, and the phyco-chemical properties and composition of fat-tail fat were carried out in certified laboratories according to the methods provided for by GOSTs. The resulting digital material was processed using the statistical package Microsoft Excel, and the reliability of the data was checked using the Student's criterium. Results. Feeding prebiotic additives “Laktuvet-1” and “LaktuSuper” to fattening rams affected the melting point of fat-tail fat of both 4- and 7-month-old animals. A decrease in the melting temperature of fat was recorded in experimental group I by 0.14 and 0.26°C (P≤0.05), in experimental group II – by 0.21 and 0.32°C (P≤0.01) compared with the control group. The iodine number of fat significantly increased in animals of the experimental groups of 4 months of age by 0.39 (P≤0.05) and 0.51 (P≤0.05), of 7 months of age – by 0.58 (P≤0.05). 01) and 0.76 (P≤0.01) compared to the control group. In the fat-tail fat of 4-month-old rams, compared with the control, the content of unsaturated fatty acids increased in experimental group I by 1.72% (P≤0.05), essential fatty acids in experimental group II – by 2.26% (P≤0.01), the total level of saturated fatty acids decreased in both experimental groups. At the age of 7-month rams in experimental groups I and II, among monounsaturated fatty acids, a significant difference compared to the control was obtained only in the content of oleic acid in fat-tail fat, which was 0.34 (P≤0.05) and 0.42% (P≤0.01). The amount of unsaturated fatty acids significantly exceeded this indicator in the control group by 0.53 (P≤0.01) and 0.83% (P≤0.01). The decrease in the amount of saturated fatty acids in the experimental groups was ensured by a significant decrease in the content of palmitic acid in fat-tail fat by 0.31 (P≤0.05) and 0.44% (P≤0.01) and stearic acid by 0.20 (P≤0.05) and 0.27% (P≤0.05) compared to control. Conclusion. The feed additives “Lactuvet-1” and “LactuSuper” had an effective effect on the composition and physicochemical properties of fat-tail fat of fattening rams. The active substances of prebiotic additives helped to reduce the melting point and improve the chemical and fatty acid composition of tail fat.

Cold pressed cooking oils: An enigma of choice based on Omega-6 to Omega-3 ratio

A range of cold pressed edible oils which are commonly used in households of India were decoded with gas chromatography for their fatty acid composition and n-6/n-3 ratios. Among the nine cold pressed oils tested coconut oil contained highest amount of saturated fat. Safflower and Mustard had about similar amount of unsaturated fatty acids, however the content of monounsaturated fatty acids was high in case of mustard oil (59.16%) and poly unsaturated fatty acids were high in safflower oil (73.61 %). Every oil examined, with the exception of mustard oil, has much more omega 6 than omega 3 fatty acids. The ratio of n-6 to n-3 fatty acids was significantly higher in other oils and more favourable in case of mustard oil.

Prevention of lipid droplet accumulation by DGAT1 inhibition ameliorates sepsis-induced liver injury and inflammation

Lipid droplet (LD) accumulation in cells and tissues is understood to be an evolutionarily conserved tissue tolerance mechanism to prevent lipotoxicity caused by excess lipids; however, the presence of excess LDs has been associated with numerous diseases. Sepsis triggers the reprogramming of lipid metabolism and LD accumulation in cells and tissues, including the liver. The functions and consequences of sepsis-triggered liver LD accumulation are not well known. Experimental sepsis was induced by CLP (caecal ligation and puncture) in mice. Markers of hepatic steatosis, liver injury, hepatic oxidative stress, and inflammation were analysed using a combination of functional, imaging, lipidomic, protein expression and immune-enzymatic assays. To prevent LD formation, mice were treated orally with A922500, a pharmacological inhibitor of DGAT1. We identified that liver LD overload correlates with liver injury and sepsis severity. Moreover, the progression of steatosis from 24h to 48h post-CLP occurs in parallel with increased cytokine expression, inflammatory cell recruitment and oxidative stress. Lipidomic analysis of purified LDs demonstrated that sepsis leads LDs to harbour increased amounts of unsaturated fatty acids, mostly 18:1 and 18:2. An increased content of lipoperoxides within LDs was also observed. Conversely, the impairment of LD formation by inhibition of the DGAT1 enzyme reduces levels of hepatic inflammation and lipid peroxidation markers and ameliorates sepsis-induced liver injury. Our results indicate that sepsis triggers lipid metabolism alterations that culminate in increased liver LD accumulation. Increased LDs are associated with disease severity and liver injury. Moreover, inhibition of LD accumulation decreased the production of inflammatory mediators and lipid peroxidation while improving tissue function, suggesting that LDs contribute to the pathogenesis of liver injury triggered by sepsis. Sepsis is a complex life-threatening syndrome caused by dysregulated inflammatory and metabolic host responses to infection. The observation that lipid droplets may contribute to sepsis-associated organ injury by amplifying lipid peroxidation and inflammation provides a rationale for therapeutically targeting lipid droplets and lipid metabolism in sepsis.

Effect of lipophilized gallic acid on the oxidative stability of omega-3 fatty acids rich soy and cow milk

The antioxidant and interfacial effects of gallate alkyl esters on the oxidative stability of fish oil-enriched cow milk (CM) and soymilk emulsions (SM) stored at 4 °C were evaluated. The peroxide value and volatile compounds were also measured to monitor the progress of lipid oxidation. Despite the higher amount of unsaturated fatty acids, the SM emulsion showed a considerable increase in the oxidative stability compared to CM emulsion. It was found that reducing chlorogenic acid content may contribute to the lipid oxidation of SM emulsions. Moreover, the results showed that the antioxidant efficiency of gallates had a positive correlation with their partitioning at the oil-water interface. Octyl gallate followed by propyl gallate with the same partition at the interface had the highest antioxidant effect in protecting SM and CM emulsions. In contrast, short and long-chain gallates showed a higher lipid oxidation due to the higher partitioning into the aqueous and oil phases.

Ultrasound and microwave-assisted extraction of silkworm pupae (Bombyx mori) oil and its quality characterisation

Abstract This study aimed to investigate the effect of Ultrasound-Assisted Extraction (USAE) and Microwave-Assisted Extraction (MWAE) methods on the quality parameters and yield of silkworm pupae oil. The selected key independent variables that impact the extraction process, such as power levels, liquid-solid (L/S) ratio, and time for the extraction of SPO (silkworm pupae oil), were optimised. The extracted silkworm pupa oil was further characterised for oil quality, thermal behaviour using DSC (Differential Scanning Calorimeter), colour values and fatty acid profile for its suitability for various food applications. USAE resulted in a maximum oil yield of 36.60 ± 0.20% at 400 W with an L/S ratio of 6 ml/g at 20 min pulsation time. The fatty acid profile of SPO through GC-MS revealed significant amounts of linoleic acid and linolenic acid (6.50% and 67.18%) in USAE, followed by MWAE (34.40 ± 0.20%). Further, the FTIR spectra revealed high-intensity bands ranging between 2300-3000 cm−1, associated with functional groups from long-chain alkyl groups and triglycerides. It was observed that SPO had Omega-3 and Omega-6 long chain fatty acids and triglycerides which are essential for human health. Antioxidant activity exhibited high free radical scavenging in USAE (27.46 ± 0.15%) followed by MWAE (26.63 ± 0.15%). The morphology of SEM images of USAE exhibits microstructural damage to cells resulting in the release of more oil. DSC thermograph displayed that crystallisation and melting curve temperatures for USAE and MWAE were lower than SXLE (soxhlet extraction) alone due to higher amounts of unsaturated fatty acids. SPO extracted using USAE exhibited higher oil yield with significant antioxidant capacity and good thermal properties for its application in food products.

Synthesis of dietary lipids from pumpkin (Cucurbita pepo. L) oil obtained by enzymatic extraction: a sustainable approach.

This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (Cucurbita pepo. L) oil. The optimal growth conditions for producing pectinase using strain Aspergillus sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was performed at pH 4.0, 50°C, for 24h, using a combination of pectinase and cellulase for optimum effectiveness. The crude oil obtained was analyzed for acid, peroxide, and fatty acid composition. The study found a high amount of unsaturated fatty acids, mainly linoleic acid (C18:2), and a 59% oil recovery rate. Subsequently, this oil was subjected to enzymatic acidolysis with capric acid in solvent-free media, catalyzed by lipase Lipozyme RM IM®, resulting in a product with a higher incorporation degree (48.39 ± 0.5mol%), observed after 24h at 60°C using molar ratio oil:acid capric of 1:9 (run 4). The nutritional properties of this oil were improved.

Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

AbstractWoody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, and other nutrients that are becoming more vital in human health. As a result, finding high‐quality woody oil resource plants is critical to ensuring enough edible oil supply. As six novel woody crops, Paeonia suffruticosa, Plukenetia volubilis, Acer truncatum, Olea europaea, Camellia sinensis, and Camellia oleifera are characterized by high oil production, widespread cultivation, adaptability, and various active ingredients. The six woody crop oils contain UFAs (e.g., α‐linolenic acid, oleic acid, and linoleic acid), vitamin E, polyphenols, phytosterols, and so forth. The presence of these active ingredients confers anti‐inflammatory, antioxidant, cholesterol and lipid metabolism regulating, blood lipid lowering, immune boosting, memory improving, intestinal flora regulating, and other properties to the oils, which are beneficial to body health. This article examined in depth the seed resources, FA composition, active component kinds, active ingredient efficacy mechanism, and physiological impacts of these six novel woody crop oils. These developments lay a solid platform for further study and development of these woody oil crops.

Comparative Study on the Oil Content and Fatty Acids Profile among Some Brassica rapa L. Genotypes

The study was carried out at Biochemistry, Agricultural Chemistry and Environmental Science laboratory of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh from March, 2020 to September, 2021 to estimate oil content and fatty acids composition of some Brassica rapa L. genotypes. The experiment was laid out in a completely randomized design with three replications and consisted of four genotypes viz., BARI Sarisha-14, Brown Special, Yellow Special, Tori-7 and their F1s. Result revealed that the oil content ranged from 34.25-45.05% among the studied genotypes. The parent, Yellow Special contained the highest amount of oil (45.05%) and Brown Special contained the lowest amount (39.48%), while among the F1s, (Brown Special×Yellow Special) contained the highest amount (39.04%) and (BARI Sar-14×Brown Special) contained the lowest amount (34.25%). The major saturated and unsaturated fatty acids content ranged from 3.92-5.42% and 92.39-93.50% respectively. The parent, Brown Special and the F1- (BARI Sar-14×Brown Special) contained the highest amount of unsaturated fatty acids (92.81%) and (93.50%) respectively, while the parent Yellow Special and the F1- (Brown Special×Tori-7) contained the lowest amount of saturated fatty acids (3.96%) and (3.92%) respectively. The highest poly unsaturated fatty acids containing parent was Tori-7 (16.98%) and F1 was Yellow Special×Tori-7 (19.27%). The erucic acid content ranged from 44.97- 54.56%. Among the parents, Tori-7 and among the F1s-Yellow Special×Tori-7 contained the lowest amount of erucic acid (44.97%) and (45.37%) respectively. Therefore, the parents and F1s with high level of poly unsaturated fatty acids and low level of erucic acid could be selected for further development of these trait.

Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties

AbstractThis study aimed to determine the chemical properties (fatty acid composition, oil content, sterol and tocopherol compositions) of the oils extracted from the seeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties harvested in different periods from flowering to ripening period. In parallel with the increase of harvest time, the humidity rate decreased, while the oil ratios increased. It was determined that palmitic (16:0) and stearic (18:0) acids, which are significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids, which are unsaturated fatty acids, are quite high in the oils of all safflower varieties. These fatty acids showed significant changes from the first harvest to the last harvest. The total saturated fatty acid ratios decreased, while the amount of unsaturated fatty acids increased as the maturation progressed. The first and latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cultivars were selected and their sterol and tocopherol compositions were examined. The highest level of sterol in all cultivars was β‐sitosterol and the amount of sterols decreased towards full maturity. It was determined that α‐tocopherol was the dominant tocopherol found in the safflower oils and the amount of tocopherol increased towards full maturity.

Preparation and analysis of selenium-enriched oleogels: Preliminary evaluation of antioxidant activity and inhibition of fatty acids release

Selenium is a trace element that is crucial for maintaining human health. Supplementing selenium through safe and effective dietary methods can effectively reduce diseases caused by selenium deficiency. The purpose of this experiment is to develop a convenient and effective selenium supplement suitable for adding oily foods. Selenium polysaccharides, Tween-80 and pectin were used to prepare W/O emulsion, and then the selenium-enriched oleogels were obtained by freeze-drying. The results showed that as the pectin content increased, the particle size of the emulsion gradually decreased, whereas the oil-binding capacity of the oleogels gradually increased, the viscosity and elasticity had an increasing trend. The preparation parameters of oleogels were optimized: The optimal preparation parameters of oleogels were 6:4 for volume ratio of oil/water, 6.5% of Tween-80, and 2% of pectin. The selenium-enriched oleogels showed a strong DPPH scavenging ability (96%). Additionally, Camellia oleifera oil added with selenium-enriched oleogels demonstrated that the selenium-enriched oleogels inhibited the amount of fatty acids released of the oil during in vitro digestion, whereas increased the relative amount of unsaturated fatty acids. This study provides an effective method for the production of novel oil-based supplements and facilitates the digestion of unsaturated fatty acids.

The Grease Formulation Using Waste Substances from Palm Oil Refinery and Other Industrial Wastes: A Review

Many applications use Spent Bleaching Earth (SBE) despite being considered hazardous waste from the palm oil refinery process. Its production increases yearly, similar to waste cooking oil (WCO). The SBE is known as a thickener in grease formulation. The same goes for red gypsum, waste motor oil, stearic acid, and lithium hydroxide monohydrate. They are all considered thickeners but have different durability in protecting base oil in grease. Then, previous studies revealed their performances with side effects detection against the environment and human bodies. Cooking oil is a heat transfer medium for serving foods with higher amounts of unsaturated fatty acids. The number of fatty acids might change after cooking oil consumption and become highly demanded due to the chemical properties of density, viscosity and fatty acids. Nowadays, people lack awareness of the importance of recycling palm oil waste. They intend to dispose of it instead of recycling it for sustainable energy resources. Therefore, this paper will discuss the grease formulation, contaminant available in WCO, its treatment, issues regarding different thickener consumption, treatment against Spent Bleaching Earth (SBE), and propose the safe thickener and additives for future intakes. This study found that adding Fume Silica (F.S.) as a thickener and Molybdenum Disulfide (MoS2) enhanced the grease stability. Further treatment against SBE (remove residue oil) and WCO (metal elements, undesired impurities and water content) is necessary for providing good quality formulated grease.

Wijs, Potassium Iodate, and AOCS Official Method to Determine the Iodine Value (IV) of Fat and Oil

Fatty acid, present in edible oil, is a key constituent in our diet. The iodine number is a measure of the amount of unsaturated fatty acid in fat and oil. Iodine is a trace element that is required by humans for normal biological function. The iodine value (IV) of four edible oils was determined in this study: castor oil, peppermint oil, almond oil, and coconut oil. Iodine is a wonderful reagent for converting the unsaturation into the saturation of fat and oil. The purported technique offered a reliable and rapid determination of IV. The Wijs, or iodine monochloride, potassium iodate, and American Oil Chemists' Society's (AOCS) Fourier transform infrared spectroscopy (FT-IR) are all used to determine IV. Both Wijs and potassium iodate are iodometry-based titrations, whereas the AOCS method is applied through FT-IR. C=C stretching in the range of 1635.48cm-1-1652.77 cm-1, C=O band in the range of 1744.23 cm-1- 1747.49 cm-1, C-H stretching in the range of 2923.9 cm-1- 2925.85 cm-1, O-H stretching in the range of 3448 cm-1- 3472 cm-1 were observed in different dilution for identification of unsaturated fatty acid in numerous oils through FT-IR. All methods are satisfactory; meanwhile, the potassium iodate method is safer than the Wijs method experimentally and more economical than the AOCS method. IV for castor oil, peppermint oil, almond oil, and coconut oil were computed at 84.67 I2/100g,5.56 I2/100gm,99.09 I2/100gm,8.21 I2/100gm along with the deviation by three methods.