Unsaturated Fatty Acid Content Research Articles

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

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

A Study on the Modifying Effect of Raspberry Seed Oil on Rabbit Meat Quality and Chemical Composition.

The purpose of the study was to determine the effects of raspberry seed oil on the slaughter performance traits, plasma lipid concentration and meat quality of purebred Termond White rabbits (n = 42; 18♂, 24♀). In each group (3 × n = 14; 6♂, 8♀), the experimental animals were fed a complete pelleted feed with constant access to drinking water. Rabbits in the first experimental group received a feed ration enriched with a 1% addition of raspberry seed oil, while rabbits in the second experimental group were given a 2% addition of the same oil. These animals were slaughtered on day 84. The addition of raspberry seed oil did not significantly affect the slaughter performance traits of the rabbits (p > 0.05). It also did not significantly affect the fat content, shear force, hardness, springiness, cohesiveness or chewiness of the meat obtained from the rabbits' longissimus lumborum muscle. However, the experiment showed that the addition of raspberry seed oil had a significant effect on the fatty acid profile of rabbit meat (p ≤ 0.05). Even a small share of this oil in the feed ration significantly increased the level of linoleic acid (p ≤ 0.05). This study showed that feeding pellets containing an oil supplement with a high content of unsaturated fatty acids had a positive effect on rabbits' plasma lipid levels.

Fatty acid composition of hard rent cheese with flax seeds

The study demonstrates the peculiarities of the fatty acid composition of Gouda-type hard rennet cheese by adding 5 % flax seeds. The fatty acid profile of complex cheese samples of control and experimental samples was investigated by gas-liquid chromatography 60 days after production. The experimental part of the work was carried out in the research laboratory “Technology, analysis and examination of food products and water” of the Department of Food Biotechnology and Chemistry at the Ternopil National Technical University named after I. Puluj and at the Chortkiv cheese factory. In the process of making Gouda-type cheese, prepared flax seeds, according to our patented method, were added to the cheese grain after being separated from the whey. Positive advantages were established in the fatty acid profile of the test sample compared to the control sample. In particular, it was found that the total content of saturated fatty acids in the control sample was 68.6 %, and in Gouda cheese with 5 % flax seeds (experimental sample) – 62.3 %, while the content of unsaturated fatty acids was 31.4 %, respectively and 37.7 %. The experimental sample also showed an increase in the content of polyunsaturated fatty acids of the omega-3 family, in particular α-linolenic acid, by 40 % compared to the control sample. In the experimental sample of Gouda cheese with flax seeds, an improvement in the ratio between the relative content of PUFAs of the ω-3/ω-6/ω-9 families was established, which was 1 : 1.8 : 7.4. The obtained results in changing the fatty acid composition of the experimental sample of cheese allow us to recommend this product as a functional product due to the high content of PUFAs of the ω-3 family and the balanced ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families.

Effect and application of spray drying and freeze drying on characterization of walnut oil microcapsules

In the current study, a walnut oil (WO) emulsion was prepared with WO as the core material and sodium caseinate and maltodextrin as the wall materials. The effects of spray drying (SD) and freeze drying (FD) on the structure and quality of WO microcapsules were compared, and the role of WO microcapsules as a substitute for commercial creamer in coffee was investigated. The results demonstrated that the WO microcapsules prepared by the SD method had dense microstructure, spherical particles, no oil drop aggregation, small particle size, good fluidity, an embedding rate of up to 93.60%, an unsaturated fatty acid content of 87.00%, and no significant difference in thermal stability or stability of the restored emulsion compared with FD. The freeze-dried WO microcapsules have irregular structure, porous surface structure, high oil content on the surface, 76.84% embedding rate, some accumulation of droplets, large grain size, and poor fluidity. The electronic nose and electronic tongue results reveal that the microcapsules prepared by the two methods have similar flavor when applied to coffee. The spray-dried WO microcapsules are prepared with a flavor closer to that of commercial creams. In summary, microcapsules prepared by SD are superior to FD and are promising for industrial production; further, the nondairy creamer based on WO has great potential for coffee application.

Chinese herb ultrafine powder supplementation improves egg nutritional value and quality in laying hens

This study evaluates the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation in late-phase laying hens on the quality and nutritional values of eggs. A total of 576 Xinyang black-feather laying hens (300-day-old) were randomly allocated into eight groups for a 120-day feeding trial. Each group contained eight replicates with nine hens per replicate. The experimental groups included the control (basal diet) and different levels of CHUP groups (details in ‘Materials and methods’). The results showed that the eggshell strength was increased (p < 0.05) in the L, LF, L-LF, L-T, and LF-T groups on day 60 of the trial. In addition, the plasma estradiol level in the L-LF, LF-T, and L-LF-T groups and unsaturated fatty acids concentrations in egg yolk of the CHUP groups (except LF-T group) were increased, whereas total cholesterol (T, L-LF, L-T, and L-LF-T groups) in egg yolk and the atherogenicity (T, L-T, and L-LF-T groups) and thrombogenicity (T, L-LF, L-T, and L-LF-T groups) indexes were decreased (p < 0.05) on day 60 of the trial compared with the control group. Moreover, bitter amino acids in egg albumen were decreased (p < 0.05) in the L-LF group on day 60 and the L-LF-T group on day 120 of the trial. Collectively, these findings indicate that dietary CHUP supplementation could improve eggshell quality and increase plasma reproductive hormone, fatty acid and amino acid composition, and nutritional values of eggs, especially L-LF and L-LF-T.

Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.

Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat

Detection of meat adulteration is a critical issue in food labeling procedures and a serious concern related to food fraud, authenticity, and religious beliefs. The current work detected and quantified adulteration of raw ground beef with pork, donkey, and dog meat based on fatty acid profiles using GC-MS/MS. The study design incorporated pork, donkey, or dog meat with beef meat; negative and positive controls were used for the different meat species. Results demonstrated several significant differences (p &lt; 0.05) in fatty acid contents between mixed/adulterated meat and pure beef. In addition, higher total saturated fatty acid levels in ground beef (57.91%) compared to dog fat (46.44%), donkey (38.71%), and pork fat (lard) (40.23%). High total unsaturated fatty acids content was observed in donkey (61.92%), pork (59.77%), and dog (53.56%) fats compared to beef fat (42.09%). On the other hand, total unsaturated and monounsaturated fatty acids in beef meat were lower than in pork, donkey, and dog meat. Moreover, the highest trans-fatty acid content was found in pork compared to the other meat types. All incorporated samples correlated positively with pure ground beef concerning the fatty acid profiles. Therefore, alteration of the mixed beef fatty acid profiles was a potential indicator for adulteration since a marked decrease in total saturated fatty acid content and an increase in unsaturated fatty acids was observed in the substituted samples. We concluded that GC-MS/MS-based fatty acid profiling is a promising technique that can be used to detect meat adulteration.

The changes in the physical and chemical quality of catfish oil (Pangasius sp.) with rice bran oil addition during room temperature storage

Catfish oil (CFO) is an oil product that can be obtained through catfish extraction by the dry rendering method and followed by a purification procedure. Fish oil has a high content of unsaturated fatty acid and is susceptible to oxidation and hydrolysis processes leading to a decrease in physical and chemical quality. Rice bran oil (RBO) which is rich in phenolic acid has a good antioxidant potential to inhibit the deterioration of fish oil during storage. This study aimed to determine the effect of the CFO and the RBO ratio on the physical and chemical quality of the CFO with the RBO addition during room temperature storage. This research used a completely randomized design with one factor. Data were analyzed by one-way analysis of variance method and continued by Duncan’s Multiple Range Tests (p&lt;0.05). The ratio of CFO:RBO was 100:0, 90:10, 80:20, 70:30 and 60:40. Data were taken at storage times of weeks 0, 2, 4 and 6. Based on the results obtained, the ratio of 60(CFO):40(RBO) at week 0 has the best physical and chemical quality. It can be concluded that the addition of RBO on CFO effectively inhibits the hydrolysis and oxidation damage up to 6 weeks of room temperature storage.

Adaptation of dwarf shrubs to Arctic tundra conditions in West Svalbard

The stability of the biota in the Arctic regions under climate change and increasing anthropogenic burdens is influenced by the adaptive potential of its representatives. This study aimed to assess the adaptive potential of dwarf shrubs (Betula nana, Vaccinium uliginosum, and Salix polaris) in the flora of West Svalbard on the basis of their morphological and anatomical features and total leaf lipid fatty acid content. All species have similar leaf anatomy characteristics: small leaves, dorsoventral structure with clear differentiation into palisade and spongy mesophyll, which ensures their growth in the Arctic. However, S. polaris is characterized by high volumes of the stomatal apparatus, an amphistomatic type of leaf, a high palisade coefficient, a large volume of mechanical leaf tissue, and a high content of unsaturated fatty acids (UFA). These features provide high functional activity, passage through all stages of ontogenesis, and a wide distribution of the species in West Svalbard. In contrast to S. polaris, B. nana and V. uliginosum are characterized by a decrease in leaf area, a decrease in the palisade coefficient, and a hypostomatic leaf type, which, combined with an increase in the diversity of “secondary” UFA, as well as the lack of generative development, may indicate a higher level pressure of extreme conditions for the species. Thus, these features may explain their limited representation in the ecotopes of West Svalbard. In contrast to B. nana and V. uliginosum, the higher adaptive potential of S. polaris ensures its greater stability in conditions of changing habitat. All studied dwarf shrub species can be used as markers for monitoring the environment in the high Arctic.

The Molecular Mechanism of circRNA-11228/miR-103/INSIG1 Pathway Regulating Milk Fat Synthesis in Bovine Mammary Epithelial Cells

Milk, known for its high content of short- and medium-chain fatty acids and unsaturated fatty acids, has attracted substantial attention due to its nutritional and health value. The regulation of fatty acid metabolism by non-coding RNAs has become a subject of growing attention, particularly in relation to fatty acid production at the transcriptional/epigenetic and post-transcriptional levels. This study established the circRNA-11228/miR-103/INSIG1 (insulin-inducible gene) regulatory network using methods such as qRT-PCR, dual luciferase reporting, and Western blot, with INSIG1 serving as the starting point. The experimental validation of circRNA-11228’s impact on cholesterol levels, lipid droplet secretion, and unsaturated fatty acid content was conducted using various assays, including triglycerides, cholesterol, oil red O, andEdU(5-ethynyl-2’-deoxyuridine) in bovine mammary epithelial cells (BMECs). Furthermore, the transfection of mimics and inhibitors synthesized from miR-103 into BMECs confirmed that miR-103 can promote cholesterol synthesis and lipid droplet secretion. Conversely, the INSIG1 gene was found to inhibit cholesterol synthesis and lipid droplet secretion. The “remediation” experiment validated the ability of miR-103 to alleviate the cellular effect of circRNA-11228. Taken together, our findings indicate that the binding of circRNA-11228 to miR-103 inhibits the expression of the target gene INSIG, thereby regulating milk fat production in BMECs. This study offers novel insights into producing high-quality milk and new ways to improve the dietary composition of residents.

From marine to fork: Effects of different cooking methods on the composition of sea lettuce

The nutritional, functional and technological richness exhibited by seaweeds has encouraged in recent years their use for culinary purposes. Their broad range of colors, textures and flavors makes of them an ideal ingredient for the preparation of a wide variety of novel and imaginative dishes. However, few studies have been carried out on the effect that thermal cooking treatments have on seaweeds. This study intends to evaluate the influence of certain cooking processes (boiling, steaming and sous-vide) on the physicochemical and functional composition of Ulva sp. collected from the earthen ponds in Cadiz. Sea lettuce has been cooked using three different methods and at three different temperatures (50, 70 and 100 °C) for three different periods of time (5, 10 and 15 min). After the treatments, it could be observed that the structure, physicochemical composition and functional characteristics of Ulva sp. were significantly affected by the cooking method used. The effect of cooking on the alga's properties depended both on the method itself and on the time used. In relation to its nutritional composition, boiling was the culinary method that most affected ash, protein, lipid, unsaturated fatty acid and mineral (K, Ca, Mg and Cu) contents, with longer cooking times leading to their significant or total loss either through chemical reactions or leaching. In contrast, sous-vide cooking proved to be a technique that preserves and can even enhance the nutritional benefits of raw seaweeds.

Molecular Cloning and Functional Analysis of Secretory Phospholipase A2 from Apostichopus japonicus.

Secretory phospholipase A2 (sPLA2) plays important roles in phospholipid metabolism, skin barrier maintenance, immune response and other processes in organisms. sPLA2 of sea cucumber A. japonicus (AjPLA2) has not yet been reported. This study successfully amplified the AjPLA2 sequence. The total cDNA of AjPLA2 is 931bp, including a 480bp ORF that encodes 159 amino acids. The AjPLA2 protein includes a 16-aa signal peptide, a 5-aa precursor peptide and a 138-aa mature peptide. Homologous alignment showed that AjPLA2 and the sPLA2s from starfish have the typical domains of the Group IB sPLA2. And additional amino acid sequences were found around the β-Wing, which is different from the Group IB sPLA2. These results showed that AjPLA2 and sPLA2s from starfish all belong to a new group in the Group I sPLA2 family. AjPLA2 is widely distributed in sea cucumber tissues. The functional analysis also showed that AjPLA2 was upregulated in the intestine by feeding. Whenthe body wall was damaged, it was significantly upregulated around the wound. And the expression levels of AjPLA2 were significantly increased in V. splendens-infected sea cucumbers. The results indicated that AjPLA2 plays roles in the sea cucumber immunologicprocess. Combined with the upregulation of unsaturated fatty acids (PUFAs) content in A. japonicus, it demonstrated that AjPLA2 could participate in the immune of A. japonicus by hydrolyzing phospholipid and releasing PUFAs. This study had a solid foundation for the further research of AjPLA2 gene function in vivo, development and application of AjPLA2 protein.

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds.

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavor-related components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

Microbiological characteristics of hard cheese with flax seeds

Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of Enterobacteriaceae and Staphylococcus aureus bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.

Ploidy and fruit trait variation in oil-tea Camellia: Implications for ploidy breeding

Plant polyploidy often occurs in conjunction with higher yield and superior quality. Therefore, obtaining polyploid germplasms is a significant part of breeding. The oil-tea Camellia tree is an important native woody plant that produces high-quality edible oil and includes many species of Camellia with different ploidies. However, whether higher ploidy levels in oil-tea Camellia trees are related to better traits remains unclear. In this study, the ploidy levels of 30 different oil-tea Camellia strains in three different species in the Sect. Paracamellia were determined by flow cytometry and chromosome preparation, and the phenotypic characteristics and fatty acid compositions of the fruits were examined by field observations and laboratory analyses. The correlations between the ploidy level of oil-tea Camellia and the main traits of the fruit were investigated. Our results showed that 10 Camellia lanceoleosa strains were diploid, 10 Camellia meiocarpa strains were tetraploid and 10 Camellia oleifera strains were hexaploid. Hexaploid C. oleifera had larger fruit size and weight, more seeds per fruit, greater seed weight per fruit, higher oil content and greater yield per crown width than tetraploid C. meiocarpa and diploid C. lanceoleosa, but their fruit peel thickness and fresh seed rate were significantly lower, and these traits were significantly correlated with ploidy level. In addition, in terms of fatty acid composition, hexaploid C. oleifera had a higher oleic acid content than tetraploid C. meiocarpa and diploid C. lanceoleosa, but their linoleic acid, linolenic acid and arachidonic acid contents were lower. The contents of palmitic acid, stearic acid and total unsaturated fatty acids were not significantly correlated with ploidy level. In conclusion, certain correlations exist between the main characteristics of oil-tea Camellia fruit and the ploidy level, and increasing the ploidy level led to an increase in fruit yield with no effect on oil composition. The discovery of variations in the main characteristics of oil-tea Camellia fruit with different ploidies will facilitate germplasm innovation and lay a foundation for ploidy breeding and mechanistic research on fruit traits.

Effect of heating time on changes in physicochemical properties and fatty acid composition of red palm oil

Crude Palm Oil (CPO) contains approximately 50% saturated fatty acids and approximately 40% unsaturated fatty acids. Unsaturated fatty acid content is known to be effective in lowering blood cholesterol levels. Palm oil also contains -carotene which is very beneficial for health. Palm oil processing is defined by three stages, namely degumming, bleaching and deodorization. The bleaching process is carried out at 90–105oC using 1-2% bleaching earth and deodorization at 240-270oC. The high concentration of bleaching earth and deodorization temperature causes carotene to be degraded leading to low carotene content in the final product. The effort to maintain the carotene content is to process CPO into red palm oil (RPO). The content of carotene and fatty acids contained therein will be damaged in the presence of high heat, ascertain this, a study was conducted on the effect of heating time on the chemical properties of red palm oil. The study was conducted using a completely randomized block design with prolonged heating treatment (0, 2, 4, 6, 8 and 10 hours) at 180oC and repeated 3 times and then the fatty acid content, peroxide value, iodine number and functional groups formed in bulk red palm oil purchased online were observed. The results showed that increasing the heating time can decrease the iodine number but increase the acid number and peroxide value. Heating at 180oC for 10 hours produced iodine, acid and peroxide value of 57.72, 9.56 and 12.55, respectively. The results of the analysis using Fourier Transform Infra-Red (FTIR) showed the presence of free fatty acids at wave number 722 cm-1 and peroxide numbers at wave number 2.854 cm-1. The test results using gas chromatography showed that linoleic acid decreased by about 3.23% during heating for up to 10 hours, while saturated fatty acids increased by about 0.32%. Key words: Cooking oil, Free fatty acid, Iodine number, Peroxide number, polymerization

Biomass productivity and characterization of Tetradesmus obliquus grown in a hybrid photobioreactor.

In this study, the effects of CO2 addition on the growth performance and biochemical composition of the green microalga Tetradesmus obliquus cultured in a hybrid algal production system (HAPS) were investigated. The HAPS combines the characteristics of tubular photobioreactors (towards a better carbon dioxide dissolution coefficient) with thin-layer cascade system (with a higher surface-to-volume ratio). Experimental batches were conducted with and without CO2 addition, and evaluated in terms of productivity and biomass characteristics (elemental composition, protein and lipid contents, pigments and fatty acids profiles). CO2 enrichment positively influenced productivity, and proteins, lipids, pigments and unsaturated fatty acids contents in biomass. The HAPS herein presented contributes to the optimization of microalgae cultures in open systems, since it allows, with a simple adaptation-a transit of the cultivation through a tubular portion where injection and dissolution of CO2 is efficient-to obtain in TLC systems, greater productivity and better-quality biomass.

Tear metabolomics for the diagnosis of primary open-angle glaucoma

Primary Open-Angle Glaucoma (POAG) is the most prevalent glaucoma type, and the leading cause of irreversible visual impairment and blindness worldwide. Identification of early POAG biomarkers is of enormous value, as there is not an effective treatment for the glaucomatous optic nerve degeneration (OND). In this pilot study, a metabolomic analysis, by using proton (1H) nuclear magnetic resonance (NMR) spectroscopy was conducted in tears, in order to determine the changes of specific metabolites in the initial glaucoma eyes and to discover potential diagnostic biomarkers. A classification model, based on the metabolomic fingerprint in tears was generated as a non-invasive tool to support the preclinical and clinical POAG diagnosis. 1H NMR spectra were acquired from 30 tear samples corresponding to the POAG group (n = 11) and the control group (n = 19). Data were analysed by multivariate statistics (partial least squares-discriminant analysis: PLS-DA) to determine a model capable of differentiating between groups. The whole data set was split into calibration (65%)/validation (35%), to test the performance and the ability for glaucoma discrimination. The calculated PLS-DA model showed an area under the curve (AUC) of 1, as well as a sensitivity of 100% and a specificity of 83.3% to distinguish POAG group versus control group tear data. This model included 11 metabolites, potential biomarkers of the disease. When comparing the study groups, a decrease in the tear concentration of phenylalanine, phenylacetate, leucine, n-acetylated compounds, formic acid, and uridine, was found in the POAG group. Moreover, an increase in the tear concentration of taurine, glycine, urea, glucose, and unsaturated fatty acids was observed in the POAG group. These results highlight the potential of tear metabolomics by 1H NMR spectroscopy as a non-invasive approach to support early POAG diagnosis and in order to prevent visual loss.

Assessment of the Nutritional Potential and Resistance to Oxidation of Sea Buckthorn and Rosehip Oils

Cold-pressed oils from non-typical materials, such as wild rose and sea buckthorn, should meet certain requirements to be approved for consumption. The aim of this study was to evaluate the nutritional potential and selected quality parameters with particular emphasis on oxidative stability of two commercially available cold-pressed oils: rose hip oil and sea buckthorn oil. The fatty acid composition, including nutritional indexes (polyunsaturated fatty acid/saturated fatty acid ratio PUFA/SFA; atherogenicity index IA is as follows: hypocholesterolemic/hypercholesterolemic index HH; health-promoting index HPI), positional distribution of fatty acids, melting profile and oxidative stability were analyzed. The tested oils were characterized by a high content of unsaturated fatty acids, which were mainly represented by oleic and linoleic acids. In the case of one of the analyzed rosehip oil oils (R1), α-linolenic acid was also found at the level of 26%, which contributed to obtaining the recommended ratio of omega-6 to omega-3 fatty acids. The lowest value of IA and the highest values of HH and HPI were also recorded for R1 rosehip oil. This oil was also characterized by the highest resistance to oxidation, as indicated by induction times measured at various temperatures. The distribution of fatty acids in triacylglycerols molecules in the analyzed oils was typical for vegetable oils. In the case of tested oils, similar melting profiles with endothermic peaks recorded at negative temperatures, which resulted from the presence of triacylglycerol fractions with a high proportion of mono- and polyunsaturated fatty acids, were observed.

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.