Content Of Monounsaturated Fatty Acids Research Articles

Oil chemical traits of kernels of different almond cultivars from China

Traditional cultivars account for a large part of worldwide almond cultivars. However, the oil chemical traits of traditional almond cultivars in China remain unclear. Here, the oil chemical traits of four native and two traditional almond cultivars grown in China were determined. The content of unsaturated and monounsaturated fatty acids ranged from 93.02% to 93.29% and 75.24% to 77.98%, respectively. The tocopherol content varied between 25.15 and 18.37 mg/100 g. β-sitosterol content varied between 93.06% and 94.40%. VB1, VB2, VB3, and VB6 contents ranged from 0.11 to 0.23, 0.26 to 0.73, 370.00 to 1272.00, and 0.05 to 0.07 mg/100 g, respectively. The levels of squalene and phospholipids ranged from 131.20 to 274.80 mg/kg and 1.18 to 1.47 mg/g, respectively. These results indicated that the composition and content of fatty acids, tocopherols, sterols, VB1, VB2, VB3, VB6, squalene, and phospholipids in almond kernels were significantly different among the investigated cultivars.

Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus).

This study aimed to investigate the effect of summer and winter on slaughter performance, muscle quality, flavor-related substance content, and gene expression levels related to the fat metabolism of pheasants. One-hundred 1-day-old pheasants were fed for 5 months starting in March and July and then, respectively, slaughtered in summer (August) and winter (December). The results revealed that compared with summer, winter not only increased pheasant live weight, dressed percentage, full-eviscerated yield, and muscle yield (p < 0.05) but also enhanced the activities of SOD and CAT in serum (p < 0.05). Winter significantly increased meat color, the contents of inosinic acid, and flavor amino acid in muscle. Amino acid contents in leg muscles of pheasants in winter were significantly higher than in summer except for histidine (p < 0.05). Winter increased the contents of muscle mono-unsaturated fatty acid, reducing saturated fatty acid. Summer improved fat synthesis in liver, promoted the deposition of triglycerides and cholesterol, and reduced the expression levels of fat metabolism-related genes in muscle, while winter increased the expression levels of genes related to muscle fat metabolism to provide energy for body and affect muscle fatty acid profile. Overall, pheasants fed in winter had better sensory quality and flavor than summer.

Effect of Kera-Stim®50, a feed additive containing free amino acid mix on growth, antioxidant and immune responses, digestive enzymes, and fatty acid composition in Nile tilapia (Oreochromis niloticus)

An eight-week study was conducted to investigate the effects of Kera-Stim®50, a feed additive containing free amino acid mix (KFAAs) on the growth performance, biochemical parameters, innate immune responses, muscle composition, digestive enzyme activity, and muscle fatty acid composition of Nile tilapia (Oreochromis niloticus). Five diets were supplemented with KFAAs at 0% (KFAA0), used as a control group, 0.25% (KFAA0.25), 0.50% (KFAA0.50), 0.75% (KFAA0.75), and 1.0% (KFAA1.0). Compared with the control group, we observed significant improvements in final body weight, weight gain, specific growth rate, average daily gain, protein efficiency ratio, and feed conversion ratio among fish fed diets with increasing KFAA contents in the diets (P < 0.05), especially for the groups that had more than 0.5% KFAAs in the feed. Concurrently, innate immunity parameters such as lysozyme, myeloperoxidase, catalase, superoxide dismutase, glutathione peroxidase, and glutathione reductase were mostly higher in the groups fed with more than 0.75% KFAAs in the diet (P < 0.05). The activities of digestive enzymes including amylase, protease, and lipase were enhanced by the addition of KFAAs in the feed (P < 0.05). Strikingly, significantly higher contents of monounsaturated fatty acids (mainly oleic acid (C18:1n9c)) and polyunsaturated fatty acids (especially linoleic acid (C18:2n6c) and α-linolenic acid (C18:3n3) were found in the muscle tissue of fish fed diets containing 0.75% and 1% KFAAs (P < 0.05). We concluded that the addition of at least 0.5% KFAAs can benefit the growth of Nile tilapia, and supplementation with 0.75–1.0% KFAAs can improve the immunity, antioxidant ability, digestibility, and muscle fatty acid composition of Nile tilapia.

Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation

Oleaginous microorganisms, including the fungus Umbelopsis isabellina, have emerged as a biotechnological alternative to obtain polyunsaturated fatty acid-rich oils, which are strongly linked to energy purposes (biofuel) than the food industry. Considering the composition of microbial oil and its use by the food industry, it is necessary to investigate strategies that increase its lipid stability. Ergo, this pioneering study aimed to microencapsulate the oil produced by Umbelopsis isabellina and evaluate its oxidative stability throughout the storage period against factors such as temperature and luminosity. The microbial oil was microencapsulated through the external ionic gelation technique, producing an encapsulation efficiency of 80% and proving to be a suitable method because it maintained oil composition. Combining microencapsulation and refrigerated storage led to the best effects on storage time, increasing the evaluated lipid stability through the peroxide values and conjugated diene formation. Moreover, saturated and monounsaturated fatty acid content increased, and polyunsaturated fatty acid content decreased during storage for both the free and microencapsulated oil, regardless of storage temperature, although microencapsulation reduced the changes. The results primarily demonstrate how microencapsulation prolongs the oxidative stability and unsaturated fatty acid content of the microbial oil by reducing its reactions to external environmental factors, thus facilitating its use in the food industry.

Comparative Physiochemical Analysis of Kachi Ghani, Solvent Oil and refined Oil Extracted from Brassica nigra

Brassica nigra or black mustard is traditionally used in various states of India from the ages. It is being commercially used in the form of kachi ghani, solvent oil (non-edible), and refined oil. Due to the antioxidant and antibacterial properties of kachi ghani mustard oil, it is considered to be of better quality. On the other hand, literatures also state that refined oil is better due to the purification processes. There is ambiguity regarding quality aspects of these three oil fractions. Therefore, the present study was planned for the comparative analysis the quality and physiochemical characterization of kachi ghani, solvent and refined oil. Commercially free fatty acids value, acid value, color, presence of argemone, pungency of oil and content of various monounsaturated fatty acids, saturated fatty acids and polyunsaturated fatty acids is determined to check quality of commercial grade edible oils. In consequence, it was observed that kachi ghani consists of less free fatty acids (0.37±0.02%), less acid value (0.74±0.04mg/g) and high pungency (0.279%) as compared to solvent and refined oil. Kachi ghani embrace more natural color (32.0 units) in comparison to solvent oil which was way darker and refined oil which was very light. The percentage of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids was spotted to be 6.44%, 64.360% and 28.64% respectively in kachi ghani oil. The study shows that saturated fatty acids such as palmitic C-16, stearic C-18, behanic C-22 and lignoceric C-24 were present in kachi ghani. In solvent oil, palmitic C-16, stearic C-18, behanic C-22, and lignoceric C-24 were found whereas only palmitic acid was present in refined oil. High content of monounsaturated fatty acids were found in oil. Eicosenoic C-20:1, Oleic C-18:1, Eurcic C 22:1 and Nervonic C-24:1 unsaturated fatty acid was found in all the three fractions of oil.

Changes of lipid composition and fatty acid content in the hepatopancreas and expression of FABP before and after molting in red claw crayfish (Cherax quadricarinatus)

AbstractTo explore energy utilization during molting stage, matured and juvenile red claw crayfish were selected to determine changes in lipid composition and fatty acid contents of hepatopancreas. Moreover, the expression of the fatty acid binding protein (FABP) gene was determined to verify changes of fatty acids at the molecular level. Results showed that after molting, the crude lipid content was significantly lower than before molting (p &lt;.05). Among them, the triglyceride content in the hepatopancreas showed no significant differences both before and after molting. The cholesterol content only increased significantly after the matured red claw crayfish had molted. Phospholipids of matured red claw crayfish decreased significantly after molting, but increased significantly after molting in juvenile (p &lt;.05). Saturated fatty acid content did not differ significantly before and after molting in matured red claw crayfish, while it increased after molting in juveniles. The monounsaturated fatty acid content increased, while polyunsaturated fatty acid content decreased significantly after molting (p &lt;.05). The expression of FABP was consistent with the phospholipids change trend of both matured and juvenile red claw crayfish, which may be the molecular indicator of phospholipids during the molting stage. The specific lipid metabolism pathway still needs further exploration.

Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils

The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher Db with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.

Metabolic Biomarker Discovery for Risk of Peripheral Artery Disease Compared With Coronary Artery Disease: Lipoprotein and Metabolite Profiling of 31 657 Individuals From 5 Prospective Cohorts.

BackgroundPeripheral artery disease (PAD) and coronary artery disease (CAD) represent atherosclerosis in different vascular beds. We used detailed metabolic biomarker profiling to identify common and discordant biomarkers and clarify pathophysiological differences for these vascular diseases.Methods and ResultsWe used 5 prospective cohorts from Finnish population (FINRISK 1997, 2002, 2007, and 2012, and Health 2000; n=31 657; median follow‐up time of 14 years) to estimate associations between >200 metabolic biomarkers and incident PAD and CAD. Metabolic biomarkers were measured with nuclear magnetic resonance, and disease events were obtained from nationwide hospital records. During the follow‐up, 498 incident PAD and 2073 incident CAD events occurred. In age‐ and sex‐adjusted Cox models, apolipoproteins and cholesterol measures were robustly associated with incident CAD (eg, hazard ratio [HR] per SD for higher apolipoprotein B/A‐1 ratio, 1.30; 95% CI, 1.25–1.36), but not with incident PAD (HR per SD for higher apolipoprotein B/A‐1 ratio, 1.04; 95% CI, 0.95–1.14; P heterogeneity<0.001). In contrast, triglyceride levels in low‐density lipoprotein and high‐density lipoprotein were associated with both end points (P heterogeneity>0.05). Lower proportion of polyunsaturated fatty acids relative to total fatty acids, and higher concentrations of monounsaturated fatty acids, glycolysis‐related metabolites, and inflammatory protein markers were strongly associated with incident PAD, and many of these associations were stronger for PAD than for CAD (P heterogeneity<0.001). Most differences in metabolic profiles for PAD and CAD remained when adjusting for traditional risk factors.ConclusionsThe metabolic biomarker profile for future PAD risk is distinct from that of CAD. This may represent pathophysiological differences.

Macronutrients and fatty acids of enteral diets: A comparison between labels and analytical findings

The present study evaluated the parameters of the nutritional quality of fatty acids and macronutrients in ten industrial enteral formulas. The results obtained were compared with those reported on the food labels. Two samples presented lower total protein contents compared to the values reported by the manufacturers. Four samples presented relatively higher carbohydrate contents – between 128 and 177 %, compared to the values reported on the labels. Four other samples exhibited relatively lower total lipid contents – between 65 and 68 %, as opposed to the values reported on the label. The caloric density values obtained were within the established tolerance limits. The contents of saturated fatty acids (SFA) in six formulas exceeded the values indicated on the labels; furthermore, the contents of monounsaturated fatty acids (MUFA) found in four formulas were lower than the values reported on the labels, while seven samples recorded lower contents of polyunsaturated fatty acids (PUFA) compared to the labels reported values. Only 30 % of the formulas presented all the parameters of macronutrients as reported on the labels. The discrepancy between the values obtained in the experiments and the values reported on the labels points to the need for stringent supervision of the actual composition of enteral formulas administered to individuals with specific nutritional needs who may have their clinical outcomes compromised by the intake of inadequate contents of fatty acids and macronutrients that differ from the contents prescribed in the Intensive Care Unit (ICU), in the outpatient clinic, or at home.

The effect of the SCD genotype on litter size and weight at weaning

Genetic markers associated with meat quality may have adverse effects on reproduction performance, as shown for a variant in the leptin receptor (LEPR) gene. There is a single nucleotide polymorphism (SNP) in the stearoyl-CoA desaturase (SCD) gene that influences the monounsaturated fatty acid content of pork. Here, we investigate single and combined effects of the SCD (rs80912566 T>C) and LEPR (rs709596309 C>T) SNP on litter size and weaning weight. A total of 1,246 sows of known genotype for SCD (732 of which were also genotyped for LEPR) were monitored for age at farrowing, number of piglets born, born alive and weaned, and litter weight at weaning during two years. The effects of these SNP and of a variant in the diacylglycerol O-acyltransferase 2 (DGAT2) gene on milk fat content and fatty acid composition were also analysed in 99 primiparous sows. No adverse effects of the SCD SNP on overall reproductive performance were observed. However, in primiparous sows, we found that the SCD-T allele, the one that increases the monounsaturated fatty acid content, influenced negatively the weight of piglets at weaning (the piglets from SCD-TT sows weighted 126 g less at weaning than those from SCD-CT sows), especially in combination with the LEPR-TT genotype (the piglets from SCD-TT/LEPR-TT sows weighted 277 g less at weaning than piglets from SCD-C−/LEPR-C− sows). In contrast to SCD, the negative effect of the LEPR-TT sows on the piglets weaning weight was maintained in all parities (piglets from LEPR-TT sows were on average 126 g lighter than LEPR-C− sows). The unfavourable effect of the SCD-T allele on the litter weight of primiparous sows could be due to lower body reserves at first farrowing (SCD-TT pigs had 0.62 mm less backfat thickness at 205 d than SCD-CT pigs) together with larger litters at birth (the SCD-TT sows had 0.32 more piglets born alive per litter than the SCD-CT sows). The milk of primiparous sows with the SCD-T allele showed higher desaturation indices (i.e. higher monounsaturated to saturated fatty acid ratios), but lower fat content. No relevant effects of the DGAT2 SNP on milk traits were found. In conclusion, the SCD SNP does not impact overall reproductive performance in pigs, but cautious management of SCD-TT gilts is recommended.

71. The mono:polyunsaturated fatty acid ratio in cooking losses from pork loin is related to the dietary monounsaturated fatty acid content and the main grain/pulse fed to pigs

71. The mono:polyunsaturated fatty acid ratio in cooking losses from pork loin is related to the dietary monounsaturated fatty acid content and the main grain/pulse fed to pigs

Fatty acid profile of table eggs from laying hens fed hempseed products: A meta-analysis

The type of dietary lipids consumed by laying hens affects the fatty acid (FA) profile of the eggs. This work analyzed the available scientific publications that examined the use of hempseed products (Cannabis sativa L. varieties with low concentration of tetrahydrocannabinol) on the fatty acid profiles of eggs produced by laying hens. The literature search was performed to identify publications that reported experiments, in which laying hens were fed hemp products (seeds, cakes, or oils). Fourteen eligible publications (49 dietary treatments) were identified that were published in international journals from 2005 to 2019. Most of the experimental diets (24 treatments) used whole hempseeds, about one-third of the diets examined low levels of hempseed oils, and 3 studies (7 treatments) examined hempseed cakes and meal. To summarize the results of the different experiments, the inclusions of hempseed products were converted into hempseed equivalents based on total fat concentration. The inclusion of hempseed products in the diet did not affect the total saturated FA concentration of the eggs, but it did decrease the monounsaturated FA content (R2 = 0.47) by about 115 mg/yolk for each 10% inclusion in the diet of hempseed products. Dietary hempseed also increased several polyunsaturated FA (PUFA) content of yolk. A 10% increase in the dietary hempseeds led to eggs that had 46 mg/yolk of α-linolenic acid (ALA, R2 = 0.86), 25% greater than the control diet (36 mg/yolk). The same inclusion rate of dietary hempseeds increased the γ-linolenic acid content by 1.7 mg/yolk (+28% relative to the basal level, R2 = 0.85), and increased the linoleic acid (LA) content by about 6%. The other ω-3 PUFA also increased (docosahexaenoic acid, R2 = 0.62, +33%; docosapentaenoic acid, R2 = 0.81, +51%; eicosapentaenoic acid, R2 = 0.60, +41%). For each 10% increase in the diet of hempseeds, the egg yolks had greater increases of ALA than LA, leading to a reduction in the ω-6:ω-3 (R2 = 0.66). In conclusion, diets for laying hens containing hemp products led to eggs that had increased PUFA and a reduction in the ω-6:ω-3.

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep.

Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main food source of local people. In order to investigate the effect of slaughter age on meat quality, fatty acid profile and expression of myosin heavy chain (MyHC) isoform genes were analyzed in Tibetan sheep. A total of 24 Tibetan sheep including 4 months old (4 m), 1.5 years old (1.5 y), 3.5 years old (3.5 y), and 6 years old (6 y) were randomly selected. The results indicated that the MyHC IIx and MyHC IIb mRNAs increased with age, whereas MyHC IIa mRNA decreased. MyHC I mRNA was highest at 3.5 y. There were differences in the muscle fiber types of Tibetan sheep at different ages. Intramuscular fat (IMF) was highest at 1.5 y, the pH45min and pH24h value of 6 y sheep were lower than the other groups, the shear force increased with age (p < 0.05), and drip loss increased with age (p < 0.01). Tibetan sheep at 1.5 y had lower saturated fatty acid (SFA) contents and higher monounsaturated fatty acid (MUFA) contents (p < 0.05). Different muscle fiber types influence the meat quality and fatty acid composition of Tibetan sheep with increasing age. These results demonstrated the effect of age on meat quality of Tibetan sheep through regulation of expression of the MyHC isoforms which changed the myofiber types, and 1.5 y Tibetan sheep meat was more suitable for a healthy human diet.

Assessment of Arabian Gulf Seaweeds from Kuwait as Sources of Nutritionally Important Polyunsaturated Fatty Acids (PUFAs).

The fatty acid (FA) compositions of ten seaweeds representative of Chlorophyta, Rhodophyta, and Ochrophyta from Kuwait in the Arabian Gulf region were determined and are discussed in the context of their potential nutritional perspectives for seaweed valorization. All the seaweeds had higher saturated fatty acid (SFA) and lower monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) contents than those typical of tropical environments. Palmitic, myristic, stearic, oleic, linoleic, α-linolenic, and stearidonic acids were the major FAs detected. Arachidonic, eicosapentaenoic, and docosahexaenoic acids were detected in minor amounts. Conserved fatty acid patterns revealed phylogenetic relationships among phyla, classes, and orders matching the molecular phylogenies at higher taxonomic ranks. Hierarchical clustering analyses clearly segregated different seaweeds (except Codium papillatum and Iyengaria stellata) into distinct groups based on their FA signatures. All but one species (Chondria sp.) had health-beneficial n6/n3 PUFAs (0.33:1–2.94:1) and atherogenic (0.80–2.52) and thrombogenic indices (0.61–5.17). However, low PUFA/SFA contents in most of the species (except Ulva spp.) may limit their utilization in the formulation of PUFA-rich functional foods. Ulva spp. had substantially high PUFAs with PUFA/SFA > 0.4, n6/n3 (0.33–0.66) and atherogenic (0.80–1.15) and thrombogenic indices (0.49–0.72), providing substantial potential for their utilization in food and feed applications.

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.

PSXV-2 The relationship of quantitative and qualitative indicators of meat productivity in Kazakh white-headed bulls

Abstract Lifetime assessment and selection of animals based on meat quality indicators is difficult. For this purpose, the analysis of the correlation between the main features of the breeding value of Kazakh white-headed bulls and quantitative and qualitative indicators of meat productivity was carried out. Bulls (n = 12) was slaughtered at the age of 15 months. The results show that the live weight with an average strength correlates with carcass weight (r=0.61; P &amp;lt; 0.05), with rib eye area (r=0.46), and the weight of visceralfat (r=0.51). It should also be noted the positive relationship of weight growth with the dry matter content in minced meat (r=0.46), which is realized due to fat deposition in the carcass (r=0.52). The lifetime assessment of the body conformation score is on average positively correlated with the content of dry matter (r=0.54) and protein (r=0.55) in m. longissimus dorsi. There is a positive correlation of the height in the sacrum with carcass weight (r=0.44), with the content of dry matter and protein in m. longissimus dorsi (r=0.46), with the concentration of monounsaturated fatty acids in meat (r=0.43), as well as a negative relationship (r=-0.43) of the height in the sacrum with the content of non-essential amino acids in meat. The content of monounsaturated fatty acids is significantly (P &amp;lt; 0.05) determined by the growth weight (r=0.67) and carcass weight (r=0.67). A strong negative relationship (r=-0.61...-0.71) was found between the slaughter indicators and the content of polyunsaturated fatty acids. Thus, the high growth rate negatively affects the quality of beef lipids. There is an inversely proportional relationship between the weight of visceral fat and intramuscular fat (r=-0.79; P &amp;lt; 0.01), which indicates a divergent lipogenesis in the body. The rib eye area weakly correlates with the biological value of beef. This research was performed with financial support from the project of RAS 0526-2021-0001.

Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics

Hazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 °C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm−1 and the area ratios of 3007/2854 and 722/2854 cm−1 and increases in the areas of the bands at 987 and 965 cm−1 and the area ratio of 965/2854 cm−1 in both oils suggesting the conjugation and cis–trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm−1 and the ratios of 3475/2854 cm−1 and 1744/2854 cm−1, a shift to a lower value in the wavenumber and a broadening of the 1744 cm−1 band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy.

Lipid accumulation by Coelastrella multistriata (Scenedesmaceae, Sphaeropleales) during nitrogen and phosphorus starvation

A novel freshwater strain of Coelastrella multistriata MZ–Ch23 was discovered in Tula region, Russia. The identification is based on morphological features, phylogenetic analysis of SSU rDNA gene and ITS1–5.8S rDNA–ITS2 region and predicted secondary structure of the ITS2. Phylogenetic analysis places the novel strain in the “core” Coelastrella clade within the Chlorophyceae. This is the first record of Coelastrella multistriata in the algal flora of Russia. Cultivation experiments were carried out to evaluate growth dynamics of the newly identified strain and the impact of nitrogen and/or phosphorus depletion on the fatty acid profiles and lipid productivity. On the fully supplemented Bold’s basal medium and under phosphorus-depleted conditions as well, the fatty acid profiles were dominated by α-linolenic acid (29.4–38.1% of total fatty acids). Depletion of either nitrogen or both nitrogen and phosphorus was associated with increased content of oleic acid (32.9–33.7%) and linoleic acid (11.9%). Prolongation of the growth to two months (instead of 25 days) resulted in increased content and diversity of very long-chain fatty acids including saturated species. The total very long-chain fatty acid content of 9.99% achieved in these experiments was 1.9–12.3-fold higher than in stress experiments. The highest variation was observed for oleic acid (3.4–33.7%). The novel strain showed the ability to accumulate lipids in amounts up to 639.8 mg L−1 under nitrogen and phosphorus starvation, which exceeds the previously obtained values for most Coelastrella strains. Thus, the newly identified MZ–Ch23 strain can be considered as a potential producer of omega-3 fatty acids on fully supplemented Bold’s basal medium or as a source of biomass with high content of saturated and monounsaturated fatty acids after nitrogen and phosphorus starvation.

SEASONAL VARIATIONS OF FATTY ACID COMPOSITION OF COMMON CARP (CYPRINUS CARPIO, L. 1758) FROM AQUACULTURE AND OPEN WATERS IN MACEDONIA

Seasonal variations (spring and autumn) of the fatty acid composition of common carp from aquaculture (cyprinid - warm water fish farm) and open waters (Prespa Lake) from Macedonia were examined. Aquaculture carp contain almost similar saturated fatty acid (SFA) content (25.95% - spring and 30.77% - autumn) compared to open water carp (25.84% - spring and 31.91% - autumn). Palmitic acid was the major SFA in both aquaculture and open water carp. Regarding monounsaturated fatty acid (MUFA) content, it is significantly higher in both seasons in aquaculture (63.27% - spring; 59.85% - autumn) compared to open water carp (48.11% - spring; 54.12% - autumn). Oleic acid was identified as the major MUFA. In both seasons, the value of polyunsaturated fatty acid (PUFA) is significantly higher in open water (26.17% - spring; 13.97% - autumn) compared to aquaculture carp (10.90% - spring; 9.39% - autumn). The most optimal results in terms of nutritional value of fish meat were found in open water carp, in the spring, due to high PUFA content, especially linoleic (n-6), as well as EPA and DHA (n-3) fatty acids. This is the result of diet, because carp consumes phyto and zooplankton from the lake's benthos, which are especially rich in essential fatty acids.

High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds.

High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.