Atherogenicity Research Articles

Population dietary-metabolic characteristics and mortality from major cardiovascular disease subtypes: the Seven Contries Study 60-year follow-up

Background and aimDuring the last few years, the Seven Countries Study of Cardiovascular Diseases (SCS) produced some new analyses dealing with the relationships of a dietary score, the pool of dietary fatty acids and serum cholesterol with major types of cardiovascular disease (CVD) mortality in 10 cohorts of 6 countries made of middle-aged men followed-up for 60 years until extinction. This sparse evidence is condensed here to provide a coherent view. Methods and resultsThe Mediterranean Adequacy Index (MAI, a dietary score whose high levels depict the characteristics of the Mediterranean Diet), was highly and significantly associated in an inverse way, at country levels, with the Atherogenicity (ATI) and the Thrombogenicity (THI) indexes that included a series of dietary fatty acids. These indexes were highly and significantly associated in a direct way with country baseline serum cholesterol levels. Countries with high serum cholesterol had largely higher death rates from coronary heart disease (CHD) and lower rates from other heart diseases of uncertain etiology and stroke. The reverse was observed in countries with low serum cholesterol. ConclusionThe chain of diet, dietary fatty acids and serum cholesterol seems to be responsible in various ways for the different distribution of major CVD mortality subtypes in extincted cohorts.

Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits-Red, Yellow, Green, and White-Obtained through Ultrasound-Assisted Green Extraction.

This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g-1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.

Determination of the Fatty Acid Profile and Lipid Quality Indices in Selected Infant Formulas.

The quality of fat in infant milk is determined by the fatty acid profile and selected indices describing nutritional value. The aim of this study was to analyze the fatty acid profile and lipid quality indices of infant formulas and compare these data with breast milk. The study material included seven types of cow's milk-based follow-on infant formulas and samples of mature breast milk. The determination of fatty acids was performed using the gas chromatography (GC) technique. Lipid quality indices were calculated based on the relevant equations. Infant formulas contained more medium-chain fatty acids (MCFAs) and oleic acid. Moreover, they contained more than 30% more linoleic acid and more than twice as much α-linolenic acid and docosahexaenoic acid. In contrast, significant amounts of trans fatty acids (TFAs) were noted in breast milk, while infant formulas contained trace amounts. Infant formulas were characterized by a lower AI (Index of Atherogenicity) (0.49-0.98) and TI (Index of Thrombogenicity) (0.48-0.60) and a higher H/H (hypocholesterolemic/hypercholesterolemic) ratio (1.93-2.30) compared with breast milk (1.47, 1.60, and 1.21, respectively). The composition of infant formulas depended on the type of fat added at the production stage and differed significantly from breast milk, particularly in terms of polyunsaturated fatty acids and lipid quality indices.

The incorporation of Chia seeds (Salvia hispanica L.) in the chicken diet promotes the enrichment of meat with n-3 fatty acids, particularly EPA and DHA

Chia seeds, an ancestral food produced in South America, have been utilized to supplement the diet of chickens with the objective of increasing the meat content of n-3 fatty acids. Chia seeds are notably rich in α-linolenic acid, an essential fatty acid comprising 62% of the total fatty acids in chia. The expectation was that feeding chickens with such a level of α-linolenic acid would promote its conversion to EPA, DPA, and primarily DHA, considering the favorable impact of these fatty acids on consumer health. To achieve this goal, 96 male Ross chickens were provided ad libitum diets supplemented with 0%, 2.5%, 5%, and 10% of chia seeds. At 49 days of age, the animals were slaughtered, and the Gastrocnemius, Iliotibialis lateralis, and Pectoralis major muscles were analyzed. The results indicated that chia seeds did not have a negative impact on the productive parameters. Regarding meat color, the inclusion of chia in the feed appeared to lower the redness of meat, especially in Pectoralis major, without apparent effects on the pHu neither for the drip loss of the meat. Chia seeds led to an increased deposition of C18:3n3, EPA, DPA, and DHA into the muscles. The DHA levels detected in the muscles in our study could be considered relatively high when compared to the findings of other investigations using chia seeds in chickens, especially given the extent of chia seed incorporation in the feed. On the other hand, meat indices such as total n-3 fatty acids, n-6/n-3 ratio, AI (atherogenicity), TI (thrombogenicity), and h/H (hypocholesterolemic effect) are favorable for consumers' health when chia seeds are included in the feed of chickens, except for AI and h/H when chia is included at 10% in the feed.

Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives

In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional value, antioxidant profile and physicochemical characteristics of commercial non-cocoa- and cocoa-flavoured PBMAs. The examined products were either nut or oat-based ones. In the absence of protein fortification, the products' protein content was found to be low. Fat content was also low, whereas carbohydrate and sugar contents were related to sugar addition. Oleic, linoleic and α-linolenic acids were the primary unsaturated fatty acids. PBMAs have low Atherogenicity (AI) and Thrombogenicity (TI) indices and high hypocholesterolaemic:hypercholesterolaemic fatty acid ratio (h/H). The antioxidant profile significantly differed (P < 0.001) between non-cocoa- and cocoa-flavoured PBMAs. The antioxidant profile of cocoa-flavoured PMBAs improved due to the polyphenols present in cocoa beans. The physicochemical characteristics of the analysed PBMAs demonstrated great versatility. The nutritional profile of PBMAs also showed considerable variability, influenced by factors, such as product type and ingredient formulation. Additionally, differences in the nutritional composition and physicochemical properties were observed between non-cocoa and cocoa-based PBMAs.

Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications

Pure, blends and enzymatically interesterified blends in different proportions of pracaxi oil/cupuassu fat (PC) and pracaxi oil/palm stearin (PS) (w/w) (40:60, 50:50, 60:40 and 70:30), were characterized. Samples with the greatest food interest (70:30 w/w PC and PS) were characterized by X-ray diffraction, optical microscopy, and DSC. β crystalline form was reduced in interesterified blends. Crystals in the blends showed stable polymorphic forms, whereas interesterified blends showed a reduction in β crystalline form, and crystals in α form. PC and PS blends with pracaxi oil (70:30 w/w) showed the best atherogenicity (AI) 0.21 and 0.34 and thrombogenicity (TI) 0.38 and 0.55 indexes, respectively. Pracaxi oil has an oxidative stability of 2.32 h. Fats (cupuassu and palm stearin) has stability (3.60–6.51 h), and contributed to increase the oxidative stability of the blends. Pracaxi oil and cupuassu fat (40:60) reached oxidative stability of 3.85 h, while with palm stearin in the same proportion the stability increased to 4.34 h. Enzymatic interesterification increased the plastic range (SFC at temperatures up to 35 °C) of PC blends and reduced the SFC of PS blends. Interesterification caused a reduction in the consistency of the blends (p < 0.05), which shows the improvement in textural properties.

Nutritional Comparison of Fish Species from the Bizerte Lagoon (Mediterranean Coasts)

The present study aimed to compare the nutritional quality of three fish species (Sparus aurata, Sarpa salpa, and Mullus barbatus) collected from the Bizerte lagoon (South Mediterranean coasts). Proximate composition, fatty acids and nutritional quality indices were determined. Results showed that the nutritional quality of the three fish follows this trend: S. aurata &gt; S. salpa &gt; M. barbatus. S. aurata had significantly higher protein content (16.02 ± 2.01 mg/g ww), glycogen level (1.08 ± 0.16 mg/g ww), and lipid content (8.47 ± 0.96 mg/g ww) which are rich in omega-3 fatty acids (47.34%). The Total Fatty Acid (TFA) profile of S. aurata was dominated by Polyunsaturated Fatty Acids (PUFA) (70.34 ± 0.02%), followed by monounsaturated (MUFA) (20.72 ± 0.04%) and Saturated Fatty Acids (SFA) (9.03 ± 0.01%). The use of different Nutritional Quality Indices (NQI) (n-3/n-6 ratio, PUFA/SFA, EPA+DHA, Atherogenicity (AI) and Thrombogenicity (TI) indices) confirmed that S. aurata is a good source of beneficial Fatty Acids (FA) and an excellent source of nutrients. Overall, the consumption of S. aurata over S. salpa and M. barbatus is highly recommended and can be considered as a healthy food for human consumption.

Fatty Acids Profiling, Lipid Quality Indices and Antioxidant Properties of Some Small Indigenous Fishes of Manipur, India under Indo-Burma Biodiversity Hotspot Region

Aims: The aim of the study is to access the nutritional qualities viz. fatty acids profile, lipid quality indices and antioxidant properties of fish oil. The present study will provide the information on the fulfillment of various nutritional qualities of small fishes.&#x0D; Study Design: The study was carried out during the month of October, 2017 to February, 2018 in fishery laboratory, department of Life Sciences, Manipur University, India.&#x0D; Methodology: The extraction and analysis of fatty acids were carried out following the method of Metcalfe et al. 1966. The fatty acids are identified searching in the NIST database using mass spectral search program. For antioxidant property the extract was analyzed using DPPH assay following the method described by Koleva et al. 2002. Data were analyzed using SPSS package (Version 17.0).&#x0D; Results: The most abundant fatty acid (SFA) is palmitic acid (C16:0) which is followed by Stearic acid (C18:0) and undecylic acid (C11:0). The concentration of C16:0 was in the ranged of 14.67% to 27.96% which was highest in H. myitkyinae and lowest in G. giuris. Among the monounsaturated fatty acid (MUFA) Oleic acid (C18:1n9) was the most abundant fatty acid which is followed by Vaccenic acid (C18:1n11) and heptadecanoic acid (C17:1) respectively. Docosahexanoic acid (DHA) and Ecosapentanoic acid (EPA) are the predominant n3 fatty acids in all the fish studied. The index of atherogenicity (AI), index of thrombogenicity (TI), Hypocholesterolemic/ Hypercholesterolemic (HH) fatty acid ratio and Flesh lipid quality (FLQ) was in the ranged of 0.79% to 1.10%, 0.13% to 0.67%, 0.53%- 2.53% and 1.90% to 7.72% respectively. The highest antioxidant property was found in P. chola (8.69 µg/ml) and the lowest was observed T. burmanicus (46.83 µg/ml).&#x0D; Conclusion: From the above analysis Small indigenous freshwater fishes (SIFFs) contained good lipid which provide enormous amount of PUFA and MUFA especially DHA and EPA contribute to various health related benefit. The scavenging activities of antioxidant properties of the SIFFs are also found to be considerable. Thus it can be indicates that these small fishes have good nutritional quality and can bring many benefits to human health.

Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flaxseed and black cumin seeds

Peanut (PS) oil is low in ω3 fatty acid (FA) and antioxidants while black cumin seeds (BS) and flaxseed (FS) oil had higher antioxidants and ω3 FA, respectively. In this study, raw PS premixed with BS and FS at 10, 20, 30 and 40% levels (individually or collectively) were co-pressed (CP) to improve oxidative stability index (OSI), nutritional and FA profile of oil. The twelve co-pressed oils varying in proportion of PS, BS and FS were investigated and compared. The oil yield, viscosity, L* value, atherogenicity (AI) and thrombogenicity (TI) indices decreased while RI, total phenolic content (TPC), chlorophyll content (ChC), carotenoid content (CaC), radical scavenging activity (RSA), a* and b* value increased by increasing proportion of BS and FS collectively or individually in co-pressing seed mixtures. The AI, TI and ω6/ω3 ratio was improved by increasing the proportion of FS (10–40%) while increment in TPC, ChC, CaC, OSI and RSA was observed by increasing proportion of BS (10–40%) in co-pressing process. The study suggests co-pressing PS with 20%BS and 20%FS collectively for improving the AI, TI, OSI, ω6/ω3 ratio and nutritional qualities of oil.

The effect of different management systems on milk yield and milk quality in Awassi sheep.

This study aimed to evaluate the effect of concentrate-based feeding (CF) and artificial pasture-based grazing (APG) management systems on milk yield, fatty acids, nutritional indices, and milk physicochemical characteristics of Awassi ewes. The research involved 300 heads of Awassi ewes, which were divided into two groups. Awassi sheep were managed in a CF and APG system to test the milk yield characteristics. The results showed a significant ( ) difference in milk yield and lactation length between CF and APG management systems of ewes. The average daily milk yield showed a nonsignificant difference for both management systems, and no significant changes ( ) in the chemical composition of CF and APG management systems were observed. Palmitic (C16:0), myristic (C14:0), stearic (C18:0) capric (C10:0), and lauric (C12:0) acids were the major saturated fatty acids found in milk from both management systems. The level of linoleic acid (C18:2 n-6) was significantly different in both treatments ( ), but the linolenic (C18:3 n-3) acid level was nonsignificant in milk from the CF and APG management systems. The hypocholesterolemic / hypercholesterolemic (h / H) fatty acid and thrombogenicity (TI) ratios were significantly different ( ); however, the atherogenicity (AI) had no significant difference between confined and grazing systems. In conclusion, it can be said that the lactation length and lactation milk yield were prolonged by the APG management system, though the milk composition and quality were not significantly affected.

Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices.

Dietary lipids derived from plants have different compositions of individual fatty acids (FA), providing different physical and chemical properties with positive or adverse health effects on humans. To evaluate the nutritional value and assess the FA composition of various plants, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated and reviewed for nine different categories of fats and oils. This included common oils, unconventional oils, nut oils originating from temperate regions, Amazonian and tropical fats and oils, chia seed oil, traditional nuts originating from temperate regions, unconventional nuts, seeds, and fruits, and their products. The main factors influencing fatty acid composition in plants are growth location, genotype, and environmental variation, particularly temperature after flowering, humidity, and frequency of rainfall (exceeding cultivar variation). The lowest AI was calculated for rapeseed oil (0.05), whereas the highest value was obtained for tucuman seeds (16.29). Chia seed oil had the lowest TI (0.04), and murumuru butter had the highest (6.69). The differences in FA composition and subsequent changes in the lipid health indices of the investigated fats and oils indicate their importance in the human diet.

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum.

Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.

Balanced branched-chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs.

Pork is an important food for humans and improving the quality of pork is closely related to human health. This study was designed to investigate the effects of balanced branched-chain amino acid (BCAA)-supplemented protein-restricted diets on meat quality, muscle fiber types, and intramuscular fat (IMF) in finishing pigs. The results showed that, compared with the normal protein diet (160 g kg-1 crude protein), the reduced-protein diet (120 g kg-1 crude protein) supplemented with BCAAs to the ratio of 2:1:2 not only had higher average daily gain (P < 0.05) and carcass weight (P < 0.05) but also improved meat tenderness and juiciness by decreasing shear force (P < 0.05) and increasing water-holding capacity (P < 0.05). In particular, this treatment showed higher (P < 0.05) levels of phospho-acetyl-CoA carboxylase (P-ACC) and peroxisome proliferation-activated receptor-γ (PPARγ), and lower (P < 0.05) levels of P-adenosine 5'-monophosphate (AMP)-activated protein kinase (P-AMPK), increasing the composition of IMF and MyHC I (P < 0.05) in the longissimus dorsi muscle (LDM). In terms of health, this group increased eicosapentaenoic acid (EPA) (P < 0.01) and desirable hypocholesterolemic fatty acids (DHFA) (P < 0.05), and decreased atherogenicity (AI) (P < 0.01) and hypercholesterolemic saturated fatty acids (HSFA) (P < 0.05). Our findings suggest a novel role for a balanced BCAA-supplemented restricted protein (RP) diet in the epigenetic regulation of more tender and healthier pork by increasing IMF deposition and fiber type conversion, providing a cross-regulatory molecular basis for revealing the nutritional regulation network of meat quality. © 2021 Society of Chemical Industry.

Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market.

Simple SummaryYogurts constitute the most popular fermented milk product. They are usually produced from cow’s milk through lactic acid fermentation using Streptococcus salivarius subs. thermophilus and Lactobacillus delbruecki subs. bulgaricus. Yoghurt’s nutrient composition is based on the composition of the milk used for its production. There are many factors, including genetic and individual mammalian differences, feed, stage of lactation, age, and environmental factors such as season of the year, that have an impact on the final product composition and quality. Not only milk processing (temperature, exposure to light, time of heating, or storage conditions), but also the process of lactic acid fermentation and the resultant changes in milk constituents can have an effect on the nutritional value of the yoghurt. Various additives added to the yogurt can significantly improve the sensory and health related properties of milk fermented products. Finally, yogurt nutritional composition and quality is subject to changes due to the source and type of milk solids added before fermentation, species and strains of bacteria used in the process, as well as other factors, such as fermentation time and temperature. The fatty acid profile of milk and dairy products is an important factor affecting their nutritional value. The aim of this study was to determine the fatty acid composition, the content of cis9trans11 C18:2 (CLA), and lipid quality indices in yogurts available to consumers in retail sale.The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.

Fatty acid composition and lipid quality indices of bream Abramis brama (Linnaeus, 1758) of Lake Kotokel (Western Transbaikalia)

This paper describes the study of fatty acid (FA) composition and lipid quality indices of bream Abramis brama (Linnaeus, 1758) from Lake Kotokel (Western Transbaikalia). In the muscle tissues of bream sampled in 2009 and 2019, high levels of polyunsaturated fatty acids (PUFA), including essential docosahexaenoic (DHA), eicosapentaenoic (EPA), and arachidonic acids were measured. Indicators of nutritional quality based on the fatty acid composition showed that the values of the hypocholesterolemic/hypercholesterolemic (HH) ratio indices were sufficiently high. The atherogenicity (AI) and thrombogenicity (TI) indices, which are indicators for the nutritional value, were less than 1 in the studied fish. In terms of flesh-lipid quality (FLQ), bream had the highest proportion of total EPA + DHA. According to the obtained data for the composition of fatty acids in the muscle tissue of the studied fish from Lake Kotokel, the anthropogenic load on Lake Kotokel has not yet had a statistically significant effect on the fish muscle quality.

The Comparison of Fatty Acid Composition and Lipid Quality Indices of Roach, Perch, and Pike of Lake Gusinoe (Western Transbaikalia).

This paper describes the study of the fatty acid (FA) composition of three fish species (roach, perch, and pike) from Lake Gusinoe (western Transbaikalia). Using principal component analysis, the fatty acid composition of the studied fish species was shown to be species specific. The muscle tissue of roach, perch, and pike was found to contain high levels of polyunsaturated fatty acids (PUFA), including essential docosahexaenoic (DHA), eicosapentaenoic (EPA), and arachidonic acids. Indicators of nutritional quality based on the fatty acid composition showed that the values of the hypocholesterolemic/hypercholesterolemic (HH) ratio indices were sufficiently high. The atherogenicity (AI) and thrombogenicity (TI) indices, which are indicators for the nutritional value, were less than 1 in the studied fish. In terms of flesh lipid quality (FLQ), pike and perch had the highest proportion of total EPA + DHA. According to the obtained data for the composition of fatty acids in the muscle tissue of the studied fish from Lake Gusinoe, the anthropogenic load exerted on Lake Gusinoe has not yet statistically significantly affected the fish muscle quality.

Trace-minerals and lipid quality indices in seaweeds growing at Okha, India: A health risk assessment

A study was conducted to determine the presence of trace elements and heavy metals in marine macrophytes belonging to chlorophyceae and phaeophyceae collected from Okha, India, the North-eastern Arabian Sea. The result shows there is a mark of difference in the metal content among the seaweeds of different groups.In green seaweeds i.e chlorophyceae the trend of mineral content was Fe>Al>Zn>As>Pb>Cu>Cr and Cd, whereas the trend in phaeophyceae was Fe>Al>Zn>As>Cu>Pb>Cr>Cd. The Hazard Quotient (HQ) and Total Hazard Index (THI) were < 1, the Metal Pollution Index (MPI) were 0.83 (Ulva reticulata) to 7.39 (Padina tetrastromatica) . The​ result of MPI indicates that there is very-low to low contamination of heavy metals in the seaweeds. The cardiovascular indices of lipid viz. AI (Index of atherogenicity) (0.27-1.0), TI (Index of thrombogenicity) (0.13–0.41) were low and HH (Hypocholesterolomic/Hypercholesterolemic) (2.38–4.15)& UI (Unsaturation Index) (183.09-236) was high. The overall result indicates that the seaweed studied can be recommended for consumptions.

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Simple SummaryDue to its chemical composition, roe and red deer meat can be a valuable component of a well-balanced diet for the modern consumer; however, the raw material from the carcasses of animals living in the wild can show differences in nutritional value. The present study provides an analysis of the content of basic nutrients (protein, fat, crude ash), Fe, Cd and Pb and fatty acid profile based on which the health-promoting value of wild-harvested roe deer and red deer meat was evaluated. Sixty carcasses were selected for chemical analysis; 30 of roe deer (15 does and 15 bucks) and 30 of red deer (15 hinds and 15 stags). The study leads to the conclusion that the evaluated meat of roe deer and red deer had high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. The noted content of cadmium and lead in the haunch of roe and red deer was significantly lower than permissible standard values, which corroborates that the meat is healthy and safe for consumers.The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.

Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends

The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (<0.6%) and changes in the blends’ properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.

Determination of Fatty Acid Content of Fish Juices Left After Baking Mackerel, Bonito and Sea Bass Fishes and Their Use in Making Fish Juice Soup

Bu çalışmada, fırında pişirme işleminden sonra tepside kalan balık (uskumru, palamut ve levrek) sularının yağ asidi içeriği araştırılmıştır. Balık türlerinin yağ asidi kombinasyonlarını %25.35-%37.90 doymuş (SFA), %28.61-%38.80 tekli doymamış (MUFA) ve %20.60-26.02 çoklu doymamış asitler (PUFA'lar) oluşturmuştur. Omega 3 (w3) PUFA'ların değeri %13.50 ile %18.76 arasında değişirken Aterojenite (AI) ve Trombojenite İndeksi (TI) değerleri sırasıyla 0.44 ila 0.80 ve 0.35 ila 0.40 arasında bulunmuştur. Ayrıca uskumru, palamut ve levrek balıklarının fırında pişirme işlemi sonrasında elde edilen sularından balık suyu çorbaları hazırlanmış ve panelist algıları duyusal analizlerle belirlenmiştir. Duyusal analiz sonuçları atık balık sularının balık suyu çorbasına dönüştürülmesiyle elde edilen ürünün endüstriyel olarak da kullanılabileceğini göstermiştir.