Analysis Of Fatty Acid Profiles Research Articles

Gas Chromatography Based Analysis of Fatty Acid Profiles in Poultry Byproduct-Based Pet Foods: Implications for Nutritional Quality and Health Optimization

The nutritional quality of pet foods plays a crucial role in maintaining the health and well-being of companion animals. In this study, we investigated the fatty acid compositions of various pet foods, including chicken powder, poultry byproducts incorporated vegetables, byproducts incorporated with ragi, and boiled mash Potato, to assess their scientific significance and potential implications for pet nutrition. Our analysis revealed diverse fatty acid profiles across the different pet foods, with each food exhibiting unique compositions and proportions of fatty acids. Notable findings include the identification of common fatty acids shared among multiple pet foods, as well as variations in the abundance of specific fatty acids across different formulations. Additionally, certain pet foods are characterized by the presence of rare or unusual fatty acids, highlighting the importance of exploring their sources and potential health benefits. By correlating the fatty acid compositions of pet foods with metabolic pathways and health implications, we elucidated the nutritional significance of these dietary components for pets. Furthermore, we identified areas for further research, including the impact of processing methods on fatty acid profiles and the development of novel formulations optimized for pet nutrition and well-being. Overall, this study contributes valuable insights into the scientific understanding of pet nutrition and underscores the importance of considering fatty acid compositions in formulating balanced and nutritious diets for companion animals.

PSIII-15 Effect of dietary fatty acids composition on growth performance, fecal consistency, and plasma fatty acid profile of weaned pigs

Abstract Dietary lipids are an important source of energy and fatty acids (FA), which have critical roles in mucosal immune responses, epithelial barrier functions, and overall intestinal development. Therefore, including fat in nursery pig diets can be used as a nutritional strategy to optimize pig growth performance and intestinal health after weaning. This study evaluated the effects of two different dietary fatty acid compositions derived from conventional soybean oil (CSO) and/or high oleic soybean oil (HOSO) supplementation on growth performance, fecal consistency, and plasma FA profile of weaned pigs. A total of 208 weaned pigs (body weights = 4.96 ± 0.8 kg) were used in a randomized complete block design and allotted to 16 pens of 13 pigs each. Experimental diets met NRC (2012) requirements and were provided in a 3-phase nursery feeding program: Phase 1 (d 0-d7), Phase 2 (d 8-d21), and Phase 3 (d 22-d42). Pens were assigned to one of two dietary treatments consisting of two dietary FA compositions derived from the supplementation of 3% of either CSO (20% Oleic acid; 50% Linoleic acid; 6% Linolenic acid) or HOSO (44% Oleic acid; 30% Linoleic acid; 3% Linolenic acid). Feed disappearance and body weight were measured at d 0, 21, and 42. Pen fecal score was assigned daily from d 0 to 21 and then 3 times per week until d 42. Blood samples were collected on d 21 (2 pigs/pen) for plasma FA profile analysis. Performance data were analyzed using T-TEST and fecal score using PROC FREQ procedures of SAS. From d 0 to 21, pigs fed CSO supplemented diets had a greater (P ≤ 0.05) body weight (8.6 vs. 7.4 kg) and daily gain (0.17 vs. 0.12 kg). In addition, daily feed intake and feed efficiency tended to be 23% and 16% greater in CSO-fed pigs, respectively. From d 21 to d 42, there were no differences between dietary treatments for growth performance. Overall nursery period, pigs fed CSO had greater (P ≤ 0.1) daily gain than HOSO pigs (0.34 vs. 0.30 kg). Pigs fed CSO had a greater (P ≤ 0.05) plasma concentration of palmitic, linoleic, and linolenic FA while pigs fed HOSO had a greater (P ≤ 0.05) plasma concentration of palmitoleic and oleic FA. There were no differences in fecal scores in wk 1 and 2. However, pigs fed CSO had less incidence of soft and watery feces (χ2 < 0.1) in wk 3 to 6. In conclusion, a greater dietary content of linoleic and linolenic FA promoted pig growth performance and reduced incidence of diarrhea after weaning compared with greater content of oleic FA.

Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines

To investigate the effect of genetic selection on meat quality in ducks, twenty of each fast growth ducks (LCA) and slow growth ducks (LCC) selected from F6 generation of Cherry Valley ducks (♂) x Liancheng white ducks (♀) were analyzed for carcass characteristics, meat quality (physicochemical and textural characteristics), amino acid and fatty acid profiles at 7 wk. Results showed that live body weight, slaughter weight, eviscerated yield and abdominal fat percentage of LCA were significantly higher than those in LCC ducks (P < 0.01). Moreover, the average area and diameter of myofiber were larger in LCA than LCC ducks (P < 0.01). The breast and thigh muscles of LCA exhibited significantly lower water holding capacity and thermal loss compared with LCC ducks (P < 0.01). In addition, the content of nonessential amino acids (Glu, Asp, and Arg) in breast muscles and Asp, Ser, Thr, and Met in thigh muscles was higher in LCC than LCA ducks (P < 0.05). The proportion of polyunsaturated fatty acids (PUFA) in breast muscles of LCC was higher than LCA ducks (P < 0.05). However, the content of saturated fatty acids (SFA) in breast and thigh muscles of LCA was higher compared with LCC ducks (P < 0.05). The proportion of monounsaturated fatty acids (MUFA) in thigh muscles was significantly higher in LCC compared with LCA ducks (P < 0.01). Finally, multiple traits were evaluated by applying principal component analysis (PCA) and the results indicated that PUFA and SFA in breast muscles of LCA played important roles in meat quality, followed by Warner-Bratzler shear force (WBSF) and MUFA. However, water holding capacity (WHC) had a dominant effect in meat quality of thigh muscles in both LCA and LCC ducks.

High-throughput sequencing and fatty acid profile analyses of the Black Amur bream (Megalobrama terminalis) reveal variation in dietary niche associated with geographic segregation.

Fish dietary niche is a core focus, and it reflects the diversity of resources, habitats, or environments occupied by a species. However, whether geographic segregation among different populations triggers dietary diversification and concomitant fish niche shift remains unknown. In the present study, we selected the Black Amur bream (Megalobrama terminalis) is a migratory fish species that plays an important role in the material transfer and energy cycling of river ecosystems, inhabiting southern China drainage with multiple geographic populations. Here, we utilized the combined analyses of 18S rDNA high-throughput sequencing in fish gut contents and fatty acid (FA) in muscle tissues to evaluate potential spatial patterns of habitat and resource use for M. terminalis in three rivers of southern China. Our results showed that prey items of the Xijiang (XR) population (Pearl River) exhibited the highest species diversity and richness among the three geographic populations. Moreover, diet composition of M. terminalis was affected by spatial differences associated with geographic segregation. Analyses of FA biomarkers indicated that the highest levels of C16:0, C18:3n-3, and C18:2n-6c were found in Wanquan (WS) population (Wanquan River). The XR population exhibited a distinct FA profile characterized by higher amounts of arachidonic acid (ARA) and docosahexaenoic acid (DHA). The Moyang (MY) population (Moyang River) acted as the linkage between WS and XR populations and consisted of middle levels of saturated FAs (SFAs) and polyunsaturated FAs (PUFAs). The XR population displayed a greater FA niche width compared with WS population. Furthermore, we observed a close positive relationship between the niche width and α-diversity indices of dietary resources for FA proflies. Our study provides valued information to develop different conservation strategies among different populations and improve fisheries management for M. terminalis and other endemic species in local rivers.

Development of Novel Cost Efficient Process for Extraction of Sterols and Tocopherols from Wild Plant Seed

The present work focuses on the compositional characterization of tamarind and sea buckthorn seed oils, which have a wide range of uses in the cosmetic, pharmaceutical and food sectors. The characterization includes the analysis of tocopherols, sterols and fatty acid profile in both oils. The tamarind and sea buckthorn oils were converted to fatty acid methyl ester and the fatty acid composition was analyzed by using gas chromatography technique. The quantitative and qualitative analysis of tocopherols performed using high performance liquid chromatography. This study reveals that the oil samples consist of a variety of saturated and unsaturated fatty acids, such as myristic acid (0 and 0.4%), palmitic acid (11 and 30.5%), palmitoleic (0 and 39.6%) stearic acid (0 and 0.5%), oleic acid (18.3 and 26.1%), linoleic acid (45.8 and 2.1%), linolenic acid (4.1% and 0.5%), arachidic acid (1.8% and 0%) behenic acid (9.6 and 0%) and lignoceric acid (9.4 and 0%). Additionally, the analysis detects various tocopherol components, including α-tocopherol (21.4 and 32.6%), β-tocopherol (14.49 and 7.24%), γ-tocopherol (53.72 and 45.66%), δ-tocopherol (9.64 and 9.11%) and α-tocotrienol (0 and 5.13%) in tamarind and sea buckthorn oil, respectively.

Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics

This study explores the fatty acid (FA) profiles of four distinct raw cuts sourced from Iberian and Celta pigs, two prominent and commercially significant autochthonous breeds of the Iberian Peninsula. Significant variations in FA profiles were observed among cuts. Livers exhibited the highest lipid content and concentrations of linoleic and arachidonic acids. In contrast, cheek, presa, and loin were characterised by increased monounsaturated FA, primarily oleic acid. Differences were also found between breeds, albeit less pronounced. Palmitoleic acid was more prevalent in Iberian pigs, with the exception of livers, where no significant differences were found. Conversely, Celta pigs displayed higher levels of linoleic and arachidonic acids, except for livers, where arachidonic acid was higher in Iberian pork. A chemometric study successfully distinguishes between Iberian and Celta pig samples using a PLS-DA model. Variable Importance in Projection (VIP) analysis reveals that linoleic, arachidonic, α-linolenic, eicosenoic and palmitoleic acids, along with some minor FA, are key variables for accurate breed classification in each cut, highlighting the importance of comprehensive FA profile analyses that go beyond major fatty acids or unsaturation levels.

Genetic selection and novel feeds containing single cell protein as a substitute for fishmeal in European sea bass: Effects on growth, fatty acid profile and E-sensing analysis of fillets

The development of sustainable aquaculture relies on replacing marine raw materials like fish meal (FM) and fish oil (FO). Emerging alternatives, such as single-cell proteins and alternative lipids, offer promise. This study explored the effects of partially substituting FM with 10% bacterial protein (Methylococcus capsulatus) and completely replacing FO with a blend of poultry oil (PO) and DHA-rich microalgae oil in European sea bass (Dicentrarchus labrax) of unselected (WT) and selected (HG) genotypes. The results indicated that bacterial protein had no adverse impact on fish growth. The HG group demonstrated better growth and feed conversion due to genetic selection. This study also analysed the dietary and genotype effects on body lipid composition and fatty acid profiles. Notably, the HG fish had lower levels of major fatty acids (EPA, DHA, n-3 FAs, and n-3 LC-PUFAs) in their fillets, but not in their whole-body composition. These differences influenced sensory and qualitative aspects. Electronic sensory analyses (the first e-sensory profiling conducted for genetic purposes in fish) showed more significant differences due to diet in the WT group, with a less variable pattern in the e-tongue score in for the HG group. The volatile profiles showed no significant differences. In summary, combining selected fish genotypes with innovative feeds is a step forward in aquaculture. It maximizes nutrient utilization, enhances fish growth, and improves product quality. This approach becomes increasingly important in scenarios with limited FM/FO availability, promoting sustainability in aquaculture.

Biodiesel production and exploring properties of Datura stramonium L. oil with its optimization using combined approaches-Taguchi, grey relational analysis, and response surface methodology.

Biodiesel production through the synthesis of Datura stramonium L. oil is studied to explore the most efficient approaches to suggest an alternate feedstock for biodiesel production. The main objective of this work is to optimize the process variables of biodiesel synthesis by using some statistical approach (Taguchi method, grey relational analysis (GRA), and response surface methodology (RSM) analyzing three parameters, i.e., alcohol-to-oil molar ratio, catalyst (NaOH) concentration, and process temperature for achieving maximum biodiesel derived from Datura stramonium L. oil. The transesterification process is applied by using an ultrasonic-assisted technique. Grey relational analysis (GRA) was successfully applied with the Taguchi method resulting in the optimum combination of A2B1C1. Based on the findings, the best operating conditions for transesterifying are attained with the RSM approach consisting of a 5.697:1 molar ratio (level 2), 0.3 (wt.%) NaOH concentration (level 1), and 70 °C process temperature (level 1). With a value of 87.02%, these ideal operating conditions produce the maximum yield as compared to grey relational analysis (GRA) yields 83.99%. The obtained results have been verified through the characterization of oil and biodiesel as well. Also, the fuel qualities of DSL biodiesel were identified and assessed. DSL oil was found 137.6 degrees of unsaturation during fatty acid profile analysis. DSL biodiesel was found the best kinematic viscosity (4.2 mm2/s) and acid value (0.49) when compared to Karanja and palm biodiesel. D. stramonium L. was recognized as a suitable species for biodiesel feedstock according to the findings.

Proximate and fatty acid profile analysis of Tenebrio molitor and Zophobas morio using different killing methods

The present work aimed to quantify the macronutrients and the fatty acid (FA) profile in different killing methods, blanching (BC) and freezing (FR), on edible insects of the speciesTenebrio molitor(TM) andZophobas morio(ZM). Concerning macronutrients TM-BC and TM-FR presented 51.2% and 50.6% of protein, 28% and 29.4% of lipids, and 12.4% and 11.4%. Meanwhile, ZM-BC and ZM-FR expressed 42.8% and 43.7% of protein, 39.1% and 40.1% of lipids, and 10.7% and 8.9% of carbohydrates. The FA of TM and ZM shows respectively values of Saturated Fatty Acids (∑SFA) 30% − 45%, Monounsaturated (MUFA) 47% − 32%, Polyunsaturated (∑PUFA) 23% − 22%, Atherogenicity Index (AI) 0.64 – 0.75, Thrombogenicity Index (TI) 0.77 – 1.44 and hypocholesterolemic/hypercholesterolemic index (h/H) of 2.50–1.51. Based on the results obtained, the slaughter methods showed statistically differences in relation to MUFA's in TM, and ZM larvae only in the minority fraction of FA.

Fatty Acid Profile Analyses of Three Freshwater Fish Species from Igboho Reservoir, Oyo State, Nigeria

This study investigated the fatty acid profile of three freshwater fish species from igboho reservoir Oyo state Nigeria. This is as a result of a great degree of interest on fatty acids on human health. The fishes used in this study are snakehead (Parachanna obscura, Gunther 1844), African mud fish (Clarias gariepinus, Burchell, 1822) and African pike (Hepsetus odoe, Blotch, 1794). The fatty acid profile analysis showed the existence of Saturated (SFA), Monosaturated (MUFA) and Polysaturated (MUFA) fatty acids. Results obtained showed a wide range of Monounsaturated fatty acids (MUFA) (30.24-33.37%), Saturated fatty acids (SFA) (38.51-53.98%) and Polyunsaturated fatty acid (PUFA) (13.28-24.30%). Palmitic and Stearic acids were the major fatty acids in saturated fatty acid group, Oleic and Palmitoleic acids were the predominant fatty acids in Monosaturated fatty acid group while Docosahexaenoic acid (DHA) and Linoleic acid were the major Polyunsaturated fatty acids. The n-3/n-6 ratio values of the three fish species is below 1.0 which fall within the proposed dietary intake standard (0.25-1.0) and a good indication that the three fish species can supply the required essential acid needed by Man. Moreover, the PUFA/SFA coefficient ratio of P. obscura exceeded the minimum value by HMSO which represents an advantageous impart when consumed by Man.

Comparative analysis of fatty acid profiles in indigenous cattle breeds: A comprehensive evaluation

Comparative analysis of fatty acid profiles in indigenous cattle breeds: A comprehensive evaluation

Comparative lipid composition and GC–MS fatty acid profiling of tropical African freshwater fishes

In dietary contexts, fish are renowned for the diverse array of unsaturated fatty acids they provide to the body. While data regarding the fatty acid composition of freshwater fish are readily available in most developed countries, research on African freshwater fish remains notably limited. In this study, we investigated the fatty acid composition of fifteen freshwater fish species from Africa, primarily Afrotropical regions. Lipids were extracted using a solvent mixture of methanol, water, and chloroform. Subsequently, total fatty acids were determined by saponification, and the fatty acid profile was analyzed via GC–MS following methylation in the presence of BF3 and methanol. The results revealed lipid levels in fish fillets ranging from 1.99 % for T. guineensis to 6.41 % for M. bananensis. Total fatty acid percentages of lipids were found to be 81.40 ± 9.15 % for S. nigripinnis, 83.75 ± 6.12 % for L. niloticus, and 92.99 ± 11.30 % for C. dageti. The fatty acid profiles of 15 properly identified fish species have been determined, with the majority being identified for the first time. The composition of health-important omega-3 fatty acids EPA and total DHA ranged from 4.82 ± 0.2 % for Cyprinus lepidotus to 17.43 ± 2.50 % for Mugil bananensis. Unsupervised multivariate data analysis of fatty acid profiles of the different fish species showed significant differences. When the fish were grouped into 4 categories based on their similarities, 12 discriminant fatty acids characteristic of each group were identified. Among these fatty acids are omega-6 acids such as γ-linolenic acid and arachidonic acid, and omega-3 7,10,13,16,19-docosapentaenoic acid (DPA). This research opens avenues for consumers to make informed dietary choices aligned with their specific fatty acid needs and preferences regarding fish consumption.

Meat quality of pigs fed grape pomace in different production systems.

The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.

Comparative Fatty Acid Profiling and Physiochemical Analysis of Persea Americana Mill. Oil Extracted from Two Different Methods

Persea americana (Avocado Pear) is an edible fruit with high content of oil and chlorophyll. Oil extracted from the pulp of Persea americana using two different methods (Soxhlet extraction and Steam Distillation) was assayed for physicochemical properties and also characterized using standard methods. Soxhlet Extraction (SE) proved to be a better method of extraction with a higher percentage of oil yield (33.30%) compared to 17.4% obtained from Steam Distillation (SD) method. All the other physical properties assayed were in good correlation. Chemical analysis revealed that the Steam Distillation (SD) sample has higher values of Iodine, Acid (FFA), Peroxide and Saponification. The obtained lipid was trans esterified by a base catalyst. The methyl esters were analyzed using GC-MS. The lipid profile showed that Capric acid was the most predominant fatty acid in the SE oil sample having the highest value (16.69%), followed by Lauric acid (3.15%), while the least was Linolelaidic acid (0.05%. Whereas, Heptadecanoic acid was the most predominant fatty acid (17.98%) in the SD oil sample, followed by Stearic acid (14.51%), with Linolenic acid (0.06%) as the least. Low percentage of Linoleic acid was equally recorded from both oil samples as 71.40% of the constituents from the SE oil sample could not be detected, while only 36.96% of the constituents from SD were not detected.

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig.

This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) (n = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON-corn-soybean meal basal diet; TRT 1-CON+ 0.25% SB-GLN; and TRT 2-CON + 0.5% SB-GLN. SB-GLN contains 1 × 107 CFU/g each of: L. plantarum, B. subtilis, and S. Cerevisiae, and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased (p < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease (p < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase (p < 0.1) their longiness muscle area and decreased (p < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher (p < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.

Effect of Gender and Muscle Type on Fatty Acid Profile, Sanogenic Indices, and Instrumental and Sensory Analysis of Flemish Giant Rabbit Meat

The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. The biological material comprised 40 rabbits (20 females and 20 males) whose Longissimus dorsi (LD) and Semimembranosus (SM) muscles were sampled. Compared to female samples, the meat from males was more qualitative in terms of higher ratios of polyunsaturated vs. saturated fatty acids and proportions (+42%) of Essential and Desirable Fatty Acids (+21.6% EFA; +6.7% DFA). Also, the Atherogenic Index (AI) and Thrombogenic Index (TI) were better in males (−37.1% AI; −34.3% TI), as were the ratio of hypocholesterolemic/Hypercholesterolemic fatty acids (+27.8%) and the Nutritive Value Index (NVI, +11.6%). The Polyunsaturation Index (PI) was higher for females (+57.5%), with the widest differences in hind leg muscles (SM muscles), while the omega-6/omega-3 fatty acid ratio was also better (+11.3%). Female meat was more tender due to lower shear force (−6.2%… 9.3%) in both muscles. Female meat was less pigmented than that of males, while the overall sensory attributes were better scored in male samples (+3.1%… +7.1%) (p &lt; 0.01). The meat of males proved to be more sanogenic (richer in EFA and DFA, with a better h/H ratio and NVI, while AI and TI were lower). We would recommend slaughtering 3–4 weeks earlier in females vs. males to avoid excessive fat deposition and, consequently, the development of unfavorable sanogenic indices for consumer health.

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices (1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes) were investigated. Analysis of the proximate composition included moisture content (6.54-19.49%), ash content (6.53-22.48%) and acid insoluble ash content (0.41-1.12%). Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 (10247.6 Scoville Heat Unit (SHU)) and S9 (38861.7 SHU) samples, respectively. Total carotenoid content ranged from 739.8–1941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

Non-lethal sampling method for the analysis of white muscle fatty acid profiles in European sea bass (Dicentrarchus labrax).

This study presents a novel non-lethal sampling method for assessing fatty acid (FA) composition in juvenile European sea bass (Dicentrarchus labrax) using subcutaneous white muscle biopsies. This research aimed to evaluate the suitability of the biopsy for FA analysis using two lipid extraction protocols and comparing them to a lethal routine method. The results showed that a mass of fresh tissue as low as 1.4 mg provided good quality FA chromatograms for both reserve and membrane lipids. Although the biopsy method displayed high variability in terms of FA quantity among intra-individual replicates, it showed good FA profile repeatability in both reserve and membrane lipids. The study highlights the potential of this non-lethal approach for studying FA dynamics in fish, with its application being particularly promising for ecological and experimental studies. However, careful biopsy implementation is recommended to account for potential lipid droplet and lipid distribution variability within the tissue.

Bacillus dicomae sp. nov., a new member of the Bacillus cereus group isolated from medicinal plant Dicoma anomala.

A Gram-stain-positive, endospore-forming endophytic bacterial strain designated MHSD28T was isolated from surface-sterilized leaves of Dicoma anomala collected from Eisleben, Botlokwa, Limpopo Province, South Africa. The phenotypic and phylogenetic characteristics of strain MHSD28T were consistent with those of members within the Bacillus cereus group. Comparative analysis between this strain and its relatives confirmed that it belongs to this group and forms a monophyletic branch. The digital DNA-DNA hybridization values between strain MHSD28T and its relatives were lower than the 70 % threshold for species delineation. To further determine its phylogenetic position, multi-locus sequence analysis (MLSA) based on five concatenated housekeeping gene (gyrB, atpD, DnaK, rpoB and rpoD) sequences, phenotypic analysis, matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) biotyper identification, fatty acid and polar lipid profile analyses were carried out. Phenotypic characterization, MLSA, whole genome sequence based analyses and MALDI-TOF results placed strain MHSD28T within the B. cereus group. The major fatty acids were iso-C15 : 0 and summed feature 3 and the main polar lipids were diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The respiratory quinone was menaquinone-7. The cell-wall peptidoglycan structure included meso-diaminopimelic acid. Considering the above results, strain MHSD28T represents a novel species of the B. cereus group, for which the name Bacillus dicomae sp. nov. is proposed. The type strain is MHSD28T (=BD 2262T=LMG 32287T=CECT 30671T).

An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts.

Polyunsaturated fatty acids (PUFAs) are crucial nutrients involved in a plethora of metabolic and physiological processes. PUFAs have been extensively researched for their effects on human nutrition and health. The high demand for these fatty acids offers the possibility of adding vegetable oils to dairy products such as yoghurt. The aim of this study was to produce nano/microcapsules comprising walnut oil through exclusively natural ingredients utilised in yoghurt manufacturing. Additionally, the study tested yoghurt supplemented with PUFAs using the acquired nano/microcapsules. Chemical and physiochemical properties, microbiological analysis, rheological measurements, texture analysis, scanning electron microscope (SEM) analysis, ATR-FTIR spectroscopy, and sensory and fatty acids profile analysis were performed. A physico-chemical analysis highlighted the impact of oil addition on fat and dry matter concentration, revealing an increased quantity of said components in yoghurt after oil addition. Based on the identified parameters for potential and active acidity in the yoghurts, normal lactic fermentation was observed. Furthermore, the addition of oil was found to have an impact on the pH of the yoghurt. Microbiological analysis indicated that the incorporation of nano-encapsulated walnut oil did not have any notable effect on the abundance of determined microorganisms in the yoghurt. However, it was observed that the number of Lactobacillus delbrueckii ssp. bulgaricus increased as a result of storage. The incorporation of enclosed oil in yoghurt resulted in negligible alterations in rheological and sensory characteristics when compared with the plain variant. The addition of oil had an effect on most of the analysed fatty acids. Fortified yoghurt shows a more favourable proportion of the fatty acid groups tested (SFA, MUFA, and PUFA) and lower values of fat quality factors (AI and TI).