Unsaturated Fatty Acid Content Research Articles

Effects of exogenous amino acids on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1

How to improve the freeze-drying survival rate of Lactic acid bacteria (LAB) by increasing its resistance is a problem that is worth paying attention to. We evaluated the effect of exogenous amino acids on freeze-drying resistance of strain using Lactiplantibacillus plantarum LIP-1 as model probiotics. We found that the survival rate of L. plantarum LIP-1 after freeze-dried could be significantly enhanced by adding 0.04 g/L glycine to medium (p < 0.05), compare with other amino acids. Mechanistic studies showed that the content of peptidoglycan was increased to improve the integrity of the cell wall via metabolizing glycine; By metabolizing glycine, the content of unsaturated fatty acid was increased, such as C19cyc11, to promote membrane fluidity. In addition, the metabolism of glycine could neutralize the acidic intracellular environment to reduce DNA damage, thus improve the survival rate of freeze-dried strain. These findings may provide a new idea for industrialization of LAB powder.

A review of advanced techniques for detecting the authenticity and adulteration of camellia oil

AbstractCamellia oil, one of the four major woody oils globally, possesses exceptional nutritional value due to its high contents of unsaturated fatty acids and functional compounds like tocopherols, phenolics, and chlorophyll. Unfortunately, due to high demand and cost, fraudsters deliberately mix lower‐quality vegetable oils with camellia oil for profits. This has raised concerns among stakeholders, prompting the need for robust authentication methods. This review provides a concise overview of various analytical techniques employed to assess the authenticity, quality, and potential adulteration of camellia oil. Several techniques, such as chromatography, isotope‐ratio mass spectrometry (IRMS), ion mobility spectrometry (IMS), differential scanning calorimetry (DSC), plasma‐based and deoxyribonucleic acid (DNA)‐based techniques, as well as emerging methods like electronic noses and electronic tongues, are discussed. Notably, traditional chromatographic techniques (GC and HPLC) are reported to be time‐consuming, laborious, employ toxic chemicals, and require complicated sample pretreatments. DNA techniques also face challenges in detecting adulterants due to the complex refining processes of camellia oil, including high‐temperature decolorization and deodorization, which reduce DNA content and induce degradation. In contrast, spectroscopic techniques such as fluorescence spectroscopy, nuclear magnetic resonance, and infrared (near, mid, far) spectroscopy combined with chemometric analyses, have emerged as reliable, rapid, simple, sensitive, and accurate alternative analytical tools for the quality control of camellia oil.

Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes.

Aiming to understand the nutritional impact of Moringa oleifera oil (MOO) on the quality of fried potatoes as consumed, a frying study using intermittent frying at 180 °C was conducted over 5 days, with a total heating time of 15 h, against olive (OO) and sunflower (SFO) oils. Additionally, due to MOO's higher costs, a SFO/MOO blend (80/20 w/w) was tested. With similar fat incorporation and moisture contents, potato lipid composition revealed the impact of oil oxidation over the frying time, gradually decreasing the content of unsaturated fatty acids and antioxidants, including vitamin E, carotenoids and ascorbic acid, and increasing the incorporation of trans fatty acids (TFAs) and volatile aldehydes. When the potatoes fried at the ninth hour of heating are compared, MOO and OO were still able to protect potato ascorbic acid better than SFO, due to the low oxidative stress imposed by their fatty-acid composition. SFO, on the contrary, with linoleic acid as the main fatty acid, and despite its higher content of vitamin E, demonstrated higher oxidative stress and increased incorporation of alkenals and alkadienals. Acrylamide content was generally low, as were the trans fatty acids formed and incorporated with frying time, with MOO fried potatoes having lower amounts of all these process contaminants. Interestingly, the blend SFO/MOO (80/20 w/w) doubled the amount of vitamin E in fried potatoes when compared with SFO alone, increased the ascorbic acid protection and reduced by half the amounts of volatile aldehydes, indicative of an efficient reduction of the oxidative status of the SFO-fried potatoes, with benefits to the consumer from a health point of view.

MSI2 Modulates Unsaturated Fatty Acid Metabolism by Binding FASN in Bovine Mammary Epithelial Cells.

The regulation of fatty acid metabolism is crucial for milk flavor and quality. Therefore, it is important to explore the genes that play a role in fatty acid metabolism and their mechanisms of action. The RNA-binding protein Musashi2 (MSI2) is involved in the regulation of numerous biological processes and plays a regulatory role in post-transcriptional translation. However, its role in the mammary glands of dairy cows has not been reported. The present study examined MSI2 expression in mammary glands from lactating and dry milk cows. Experimental results in bovine mammary epithelial cells (BMECs) showed that MSI2 was negatively correlated with the ability to synthesize milk fat and that MSI2 decreased the content of unsaturated fatty acids (UFAs) in BMECs. Silencing of Msi2 increased triglyceride accumulation in BMECs and increased the proportion of UFAs. MSI2 affects TAG synthesis and milk fat synthesis by regulating fatty acid synthase (FASN). In addition, RNA immunoprecipitation experiments in BMECs demonstrated for the first time that MSI2 can bind to the 3'-UTR of FASN mRNA to exert a regulatory effect. In conclusion, MSI2 affects milk fat synthesis and fatty acid metabolism by regulating the triglyceride synthesis and UFA content through binding FASN.

Lipid accumulation mechanism of Amphora coffeaeformis under nitrogen deprivation and its application as a feed additive in Carassius auratus aquaculture

BackgroundAmphora coffeaeformis, a unicellular diatom, can significantly accumulate lipids under nitrogen (N) limitation. However, the molecular mechanism underlying lipid accumulation in A. coffeaeformis remains unknown and its application development is lagging.ResultsThis work analyzed the lipid composition of A. coffeaeformis under N deprivation and investigated its mechanism underlying lipid accumulation using RNA-seq. The results showed that the total lipid content of A. coffeaeformis increased from 28.22 to 44.05% after 5 days of N deprivation, while the neutral lipid triacylglycerol (TAG) content increased from 10.41 to 25.21%. The transcriptional profile showed that N deprivation induced wide-ranging reprogramming of regulation and that most physiological activities were repressed, while the upregulation of glycerol-3-phosphate acyltransferase directly determined TAG accumulation. Moreover, we explored the effect of A. coffeaeformis as a food additive on the lipid composition of crucian carp. The results showed that the contents of unsaturated fatty acids in the meat of fish supplemented with A. coffeaeformis were significantly increased, indicating its potential application in animal nutrition for improving meat quality indicators.ConclusionThe findings shed light on the molecular mechanisms of neutral lipid accumulation and revealed the key genes involved in lipid metabolism in A. coffeaeformis. Moreover, we also confirmed that A. coffeaeformis can be used as feed additive for improving the lipid composition of crucian carp meat, which provided evidence for the biotechnology application of this high-oil microalgae.

Obtaining target dietary fats in the technology of step-by-step hydrogenation and their use

Introduction: Fats are an important component of a number of food products and affect their consistency, shelf life, taste, and nutritional qualities. Step-by-step hydrogenation is one of the main methods of modifying dietary fats, which allows for influencing their chemical structure and properties. The purpose of this study was to establish the main approaches to the step-by-step hydrogenation of dietary fats, the problems of the method, the main areas of use, and prospects for improving the technology. Material and Methods: A search to identify relevant papers was conducted for sources using open electronic databases, such as Google Scholar, Scopus, and Web of Science. Results and Discussion: During the study, the most common conditions of the hydrogenation reaction were established. The most important characteristics of the catalyst were determined by the activity, durability, selectivity, and stability of the formation of isomers. The formation of trans isomers of fatty acids, which reduces the quality of fat, has been identified as the main disadvantage of step-by-step hydrogenation. Factors contributing to the formation of trans isomers included high temperature, catalyst properties, and high content of unsaturated fatty acids in the feedstock. Step-by-step hydrogenation was identified to be the most characteristic of the soybean industry and for the production of confectionery and baking fats with specified properties. Conclusion: The results obtained indicate the potential of step-by-step hydrogenation to produce edible fats with a certain melting point and organoleptic characteristics after solving the cis/trans-isomerisation problem.

Elucidating the impact of bacterial lipases, human serum albumin, and FASII inhibition on the utilization of exogenous fatty acids by Staphylococcus aureus.

Incorporation of host-derived exogenous fatty acids (eFAs), particularly unsaturated fatty acids (UFAs), by Staphylococcus aureus could affect the bacterial membrane fluidity and susceptibility to antimicrobials. In this work, we found that glycerol ester hydrolase (Geh) is the primary lipase hydrolyzing cholesteryl esters and, to a lesser extent, triglycerides and that human serum albumin (HSA) could serve as a buffer of eFAs, where low levels of HSA facilitate the utilization of eFAs but high levels of HSA inhibit it. The fact that the type II fatty acid synthesis (FASII) inhibitor, AFN-1252, leads to an increase in UFA content even in the absence of eFA suggests that membrane property modulation is part of its mechanism of action. Thus, Geh and/or the FASII system look to be promising targets to enhance S. aureus killing in a host environment by restricting eFA utilization or modulating membrane properties, respectively.

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador.

The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs.

This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed Han F1 hybrid lambs were assigned to a single factor complete randomized trial design and fed with four different diets including 0%, 8%, 16%, and 24% grape dregs, respectively. The findings regarding meat production efficacy in the lambs revealed substantial differences. The control group showed notably lower dressing percentage, carcass weight, net meat weight, meat percentage concerning carcass, meat-to-bone ratio, relative visceral and kidney fat mass, and rib eye area compared to the other groups (p < 0.05). Additionally, the meat shearing force of lambs fed a diet with 16% grape pomace (GP) was significantly higher than that of the 24% GP group (p < 0.05), while the 24 h meat color parameter a* value of the control group was notably higher than that of the 8% GP group (p < 0.05). In addition, compared to the control group, lambs fed with a diet containing 16% GP had higher levels of oleic acid (C18:1n-9c), linoleic acid (C18:2n-6c), behenic acid (C22:0), tricosanoic acid (C23:0), lignoceric acid (C24:0), and conjugated linoleic acid (CLA), at a ratio of ∑CLA/TFA, ∑n-6, ∑MUFA, and ∑PUFA in the longissimus dorsi muscle (p < 0.05), but the reverse case was applicable for Total Volatile Basic Nitrogen (TVB-N) content (p < 0.05). GP supplementation did not substantially affect the expression of stearoyl-CoA desaturase (SCD), peroxisome proliferator activated receptor alpha (PPARα), and peroxisome proliferator-activated receptor gamma (PPARγ) genes (p > 0.05). The findings indicated that incorporating grape dregs in the diets of fattening lambs leads to notable enhancements in meat production and the antioxidant capacity of lamb meat, and effectively extends the shelf life of the meat.

Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls.

Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation of harmful substances in fried pork balls was explored. The five frying oils with the lowest unsaturated fatty acid (UFA) content, ranked in ascending order, were palm oil, peanut oil, soybean oil, corn oil, and colza oil (64.94%, 79.94%, 82.65%, 83.07%, and 92.26%, respectively). The overall levels of four harmful substances (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, and trans fatty acids) found in the oil used to fry pork balls followed a descending order: canola oil, corn oil, peanut oil, soybean oil, and palm oil (33.66 μg/kg, 27.17 μg/kg, 23.45 μg/kg, 18.67 μg/kg, and 13.19 μg/kg, respectively). This order was generally consistent with the trend in the content of UFAs. Therefore, the formation of harmful substances is closely related to the saturation of oil. Compared with other frying oils, soybean oil as a household oil produces relatively low amounts of harmful substances and has less negative impact on the quality (oil content, moisture content, and higher protein digestibility) of fried products.

Effects of resveratrol on the cell membrane and intracellular Biomacromolecules of Acetobacter sp.

The bacteriostatic mechanism of resveratrol (RES) on Acetobacter sp. based on the cell membrane, intracellular enzymes and DNA was studied. Our results showed that the minimum inhibition concentration (MIC) of RES was 2 mg/mL, and the growth curve confirmed its better bacteriostatic activity against Acetobacter sp. The content of unsaturated fatty acids (UFAs) and hydroxyl fatty acids (HFAs) of Acetobacter sp. cell membrane after low-concentration RES treatment increased, while the content of saturated fatty acids (SFAs) and cyclic fatty acids (CFAs) decreased. Furthermore, the cell membrane fatty acid-related genes (fabA, fabG, and cfa) and stress-regulating gene (rpoH) were down-regulated. Moreover, RES not only disrupted the cell morphology and the cell membrane integrity of Acetobacter sp., but also caused oxidative damage to the cell membrane of Acetobacter sp. In addition, RES reduced the activity of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), and could bind genomic DNA through a groove pattern, which revealed the inhibitory mechanism of RES against Acetobacter sp. at the molecular level.

Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating.

The antioxidant effect of cuttlefish (Sepia officinalis) ink (CFI) was analysed in the present study. A model system consisting of minced seabream (Sparus aurata) muscle and different concentrations of an aqueous extract of CFI was subjected to a heat (50 °C) treatment for 12 days. The effects of the CFI content and the heating time on lipid oxidation (conjugated diene (CD), conjugated triene (CT), and peroxide values and fluorescent compound formation), hydrolysis (free fatty acid content) development, and changes in the fatty acid (FA) profile (polyene index (PI), unsaturated FA content, ω3/ω6 ratio) were determined. The addition of the aqueous extract of CFI led to a lower (p < 0.05) development of lipid oxidation (CD, CT, and fluorescent compound determination) and to a higher (p < 0.05) retention of unsaturated FAs (PI determination). More important effects were found with increased CFI concentrations and at advanced heating times. However, a definite effect on lipid hydrolysis development (FFA value) could not be inferred. A new approach for the beneficial use of cuttlefish ink is presented. According to the direct relationship between rancidity stability and nutritional and sensory values, the present study provides a new strategy for the quality enhancement of thermally treated seafood.

Exercise training adaptations in liver glycogen and glycerolipids require hepatic AMP-activated protein kinase in mice.

Regular exercise elicits adaptations in glucose and lipid metabolism that allow the body to meet energy demands of subsequent exercise bouts more effectively and mitigate metabolic diseases including fatty liver. Energy discharged during the acute exercise bouts that comprise exercise training may be a catalyst for liver adaptations. During acute exercise, liver glycogenolysis and gluconeogenesis are accelerated to supply glucose to working muscle. Lower liver energy state imposed by gluconeogenesis and related pathways activates AMP-activated protein kinase (AMPK), which conserves ATP partly by promoting lipid oxidation. This study tested the hypothesis that AMPK is necessary for liver glucose and lipid adaptations to training. Liver-specific AMPKα1α2 knockout (AMPKα1α2fl/fl+AlbCre) mice and littermate controls (AMPKα1α2fl/fl) completed sedentary and exercise training protocols. Liver nutrient fluxes were quantified at rest or during acute exercise following training. Liver metabolites and molecular regulators of metabolism were assessed. Training increased liver glycogen in AMPKα1α2fl/fl mice, but not in AMPKα1α2fl/fl+AlbCre mice. The inability to increase glycogen led to lower glycogenolysis, glucose production, and circulating glucose during acute exercise in trained AMPKα1α2fl/fl+AlbCre mice. Deletion of AMPKα1α2 attenuated training-induced declines in liver diacylglycerides. In particular, training lowered the concentration of unsaturated and elongated fatty acids comprising diacylglycerides in AMPKα1α2fl/fl mice, but not in AMPKα1α2fl/fl+AlbCre mice. Training increased liver triacylglycerides and the desaturation and elongation of fatty acids in triacylglycerides of AMPKα1α2fl/fl+AlbCre mice. These lipid responses were independent of differences in tricarboxylic acid cycle fluxes. In conclusion, AMPK is required for liver training adaptations that are critical to glucose and lipid metabolism.NEW & NOTEWORTHY This study shows that the energy sensor and transducer, AMP-activated protein kinase (AMPK), is necessary for an exercise training-induced: 1) increase in liver glycogen that is necessary for accelerated glycogenolysis during exercise, 2) decrease in liver glycerolipids independent of tricarboxylic acid (TCA) cycle flux, and 3) decline in the desaturation and elongation of fatty acids comprising liver diacylglycerides. The mechanisms defined in these studies have implications for use of regular exercise or AMPK-activators in patients with fatty liver.

An Effect of Giving Snakehead Fish Extract ( Channa striata ) on Albumin, Neutrophil, and Lymphocyte Levels in Hypoalbuminemia Patients

Background : Hypoalbuminemia is a condition where the albumin level in the blood falls below normal. Hypoalbuminemia is known as a marker of protein energy malnutrition, inflammation, infection, liver disease, kidney disease and postoperative stress. In Indonesia, malnutrition hospital data shows 40-50% of patients have hypoalbuminemia or are at risk of hypoalbuminemia, 12% of them are severe hypoalbuminemia, and the hospitalization period for patients with hospital malnutrition shows 90% longer than patients with good nutrition. Decreased albumin levels can be associated with a decrease in the immune system and slow healing of tissues/wounds due to infection. Neutrophils and lymphocytes whose numbers increase when inflammation occurs. Oral administration of high protein with snakehead fish extract ( Channa striata ) is an alternative treatment for hypoalbuminemia. Objective: The purpose of this study was to determine the effect of snakehead fish extract (Channa striata) on albumin, neutrophil, and lymphocyte levels in hypoalbuminemic patients. Method: Articles are compiled using a systematic method literature review , involving national and international journals by taking journals through Google scholar, Pubmed, Research Gate, Scient direct. Results: There was an effect of giving snakehead fish extract on albumin levels, neutrophil values, and lymphocyte values in hypoalbuinemic patients and experimental animals. Conclusion: The content of amino acids, albumin, Zn, Fe, Cu and unsaturated fatty acids in snakehead fish ( Ophiocephalus striatus) is quite effective as an effort to increase albumin levels, decrease neutrophil and lymphocyte values when inflammation occurs in hypoalbuminemic patients.&#x0D; &#x0D; Keywords: Channa striata extract , Albumin, Neutrophils, Lymphocytes, Hypoalbuminemia

PALM OIL REPLACEMENT BY KEPAYANG OIL (Pangium edule Reinw) IN DIETS ON THE QUAIL GROWTH PERFORMANCES

ABSTRACT Currently, the utilization of palm oil as a feed ingredient competes with human needs; thus, we must explore new sources of oil that may be used as alternative feed. Kepayang oil is a new form of feed oil due to its high content of unsaturated fatty acids, which helps in quail growth. The goal of this investigation is to see how replacing palm oil in rations with kepayang oil affects quail growth. The study used 200 female quail 21 days old, kepayang oil, commercial palm oil, mineral mix, maize meal, fish meal, bran, soy cake, lysine, methionine, and 20 units of the quail's cage "battery" type. The investigation used a block randomized design (BRD) with four treatments and five groups, each with a different level of palm and kepayang oil. If the treatment has a significant effect, the Duncan multiple test should be performed. We discovered that replacing palm oil in quail diets with kepayang oil reduced feed intake but had no significant effect on quail weight gain (P &gt; 0.05). Furthermore, incorporating 3% kepayang oil into the quail diet had no effect on the feed efficiency ratio or day of first laying (P &gt; 0.05). As a consequence, between the ages of 21 and 49 days, palm oil can be replaced with kepayang oil up to 3% of the total ration with no negative effects on feed intake, body weight gain, feed efficiency, or the age of the first egg laid. Keywords: Palm Oil, Kepayang Oil, Quails and Growth

How storage circumstance alters the quality of seeds of Lallemantia iberica and Lallemantia royleana produced under maternal drought stress

Seed production underpins the agricultural industry and is impacted by the maternal environment during maturation. In addition, inappropriate post-harvest storage conditions can affect seed quality, by accelerating viability loss and reducing seed longevity. The objective of this research was to investigate the impact of storage conditions on the germination and physiological and biochemical processes of seeds of Lallemantia iberica and L. royleana under drought stress. Seeds were matured under maternal plant irrigation regimes of 30% (I30) and 60% (I60) of soil available water depletion and subjected to different storage conditions: control, natural aging (NA), controlled deterioration (CD), elevated partial pressure of oxygen (EPPO), and elevated partial pressure of nitrogen (EPPN). Seeds of both species matured under water deficit I60 had enhanced germination index, unsaturated and saturated fatty acid contents, total soluble sugar, sucrose and starch contents, and α- and β-amylase activities. This treatment also resulted in reduced seed electrical conductivity (EC), hydrogen peroxide (H2O2), and malondialdehyde (MDA) concentrations. The different seed storage conditions had negative effects on germination index, storage compounds, and fatty acids, with the smaller and greater changes under NA and EPPO aging, respectively. During the different aging conditions, it was noted that L. iberica seeds showed greater deterioration compared to L. royleana seeds. In conclusion, post-harvest conditions impact seed quality, with mild stress of the maternal environment increasing the seed longevity of both Lallemantia species.

Effect of NPS Fertilizer, Spraying Nano-NPK+TE and Cerium Oxide NPs on the Qualitative Properties and Bioactive Components of Rice Grains (Oryza Sativa L.)

The aim of this research was to identify the effects of NPS fertilizer with the spraying of Nano-NPK+TE and Cerium Oxide NPs on the active substances in rice grains, amber 33 cultivar. This field study was carried out in the Tali’a region, 41-Husainiya, Hilla city, Babylon province, Iraq, from 14/6/2022 to 25/11/2022, The study treatments were randomly distributed on the experimental units according to a simple and one-way experiment by a randomized complete block design (RCBD). The study treatments consisted of adding NPS fertilizer at four levels (0, 100, 200, and 300 kg ha-1) and spraying with nanomaterials of Nano-NPK+TE and Cerium Oxide NPs at concentrations of (2.5 ml L-1) and (50 mg L-1), respectively, with four sprays for each of them. A total of 16 experimental units were used. The Statistical analysis using the least significant difference test revealed that the process of fertilizing with NPS fertilizer and nanomaterials led to significant differences and an increase in the contents of volatile oils, saturated and unsaturated fatty acids among the dietary components of rice grains, so the findings from gas chromatography-mass spectrometry (GC-MS) analysis indicated that soil fertilization with NPS mineral fertilizer at level (300 kg ha-1) achieved the highest level of stearic acid content with a value of (9.460%), as well as the highest improvement in Palmitic acid content (24.240%) recorded by the treatment (NPS 100 kg ha-1). Moreover, the bi-combination of NPS (200 kg ha-1) + Spray CeO2 NPs gave the highest content of Oleic acid content in percentage (10.310%), and Linoleic, another type of unsaturated fatty acid, indicated a content of (10.020%) by the combination of (NPS (300 kg ha-1) + Spray nano-NPK+TE). Additionally, the highest percentage of Volatile oils showed at the foliar spraying combination (Spray nano-NPK+TE + CeO2 NPs), which gave a value of (46.50%).

Determination of saturated fat, unsaturated fat, and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatography

AbstractIn the food processing sector, it is crucial to identify the composition and fat content of items that have undergone heat‐processing. The total fat content is the primary factor used to determine the fat content of instant noodle products. As a result, a technique must be developed to identify fat content by determination of fatty acid composition, particularly trans fatty acids. In this study, we used the reliable GC‐FID/MS technique to analyze the methyl ester derivatives of 37 different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmitic acid, whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amount of monounsaturated and polyunsaturated fats is quite low. Trans fat level was almost non‐existent in all samples. The amounts of palmitic acid and oleic acid in the samples ranged from 4.10% to 12.84% and 2.62% to 7.65%, respectively, as did linoleic acid and stearic acid. Monounsaturated and polyunsaturated fatty acid concentration ranged from 2.62% to 7.82% and 0.52 to 1.81%, respectively. The proportion of polyunsaturated fat to saturated fat was quite low. Therefore, it is essential to have procedures in place to keep an eye on the saturated fatty acid level, which has a negative impact on consumers' health. The findings of experimental research demonstrated that trans fatty acids were not present in instant noodle products. It revealed that the food processing sector has advanced favorably and catered to the demands of both the domestic and international markets.

Effects of oxidative degradation on the single-droplet burning behavior of refined palm and Jatropha curcas oil

To clarify the effect of oxidative degradation of vegetable oils on their droplet combustion behaviors, a single-droplet combustion experiment was carried out. Refined palm oil (RPO) and Jatropha curcas oil (JCO) were used as representative vegetable oils. First, these vegetable oils were oxidatively degraded for 12 h by the Rancimat method to produce degraded RPO (RPO12) and JCO (JCO12), respectively. The effects of degradation on fuel properties were evaluated in terms of the kinematic viscosity and fatty acid composition, which were measured with an Ubbelohde viscometer and GC–MS, respectively. The results revealed that JCO was more susceptible to oxidative degradation and its kinematic viscosity significantly increased after degradation. This was due to its high content of unsaturated fatty acids, such as oleic and linoleic acids. Then, single-droplet combustion experiments were performed at 0.1 MPa and 1023 K. A droplet with a diameter of approximately 0.5 mm was inserted into an electric furnace and spontaneously ignited. Puffings were observed under all conditions, regardless of fresh or degraded RPO and JCO. The puffing periods of RPO12 and JCO12 were longer than those of RPO and JCO due to the longer time from bubble expansion to droplet disruption. Furthermore, the change in the droplet diameter caused by droplet disruption was suppressed for JCO12 and RPO12, which was probably attributed to the increased kinematic viscosity. Finally, the diameter of secondary droplet released by the droplet disruption was explored. The average diameters of secondary droplet of RPO12 and JCO12 were larger than those of RPO and JCO, and this was probably because of the increase in surface tension. Novelty and Significance StatementThe novelty of this study is that a series of experiment, i.e., production of oxidatively degraded vegetable oils, fuel property analysis (viscosity measurement and fatty acid composition analysis), and droplet combustion experiment, were simultaneously carried out. Thus, effects of oxidative degradation on combustion behavior were systematically clarified for the first time. This study is significant in that it provides the knowledge on treating vegetable oils in internal combustion engines, which is necessary for realizing a carbon neutral society.

Waste orange seeds (Citrus sinensis seed) transformation, a viable industrial bio-oil: Oil extraction, physicochemical characterization and vital instrumental analyses studies

The processing of Petroleum-based oil has contributed to environmental challenges such as climate change. Recently, research attention has been shifted to oil extraction from different non-edible seeds as a suitable substitute. Accordingly, this study examines the physiochemical characterization, and the effect of extraction temperature on the yield of waste Citrus sinensis seed [orange seed (OS)] bio oil. Studies on the prevalent functional group, fatty acid methyl ester compositions and thermal oxidative stability were carried out using the Fourier transform infrared spectroscopy (FTIR), gas chromatography-mass spectroscopy (GCMS) and differential scanning calorimetry (DSC), respectively. The oil content of the OS bio oil was 46.26%w/w. The high iodine number (31.47 mg/100 g) and low pour point (4.50 °C) of the OS bio oil showed its high content of unsaturated fatty acid. The FTIR functional group of the OS bio oil showed predominantly alkane of CH stretching, aldehydes, esters, and carboxylic acid. The chemical composition of the OS bio oil as determined by GCMS (massHunter/library/NIST 14.1) showed the occurrence of octadecadienoic and oleic acids as poly-saturated and saturated fat found in plant glycosides and vegetable fats and oil. The DSC thermal stability analysis showed the possible existence of mixed triglycerides. Finally, the result from the physiochemical characterization compositions, and functional group the OS bio oil indicated its potential as a suitable substitute for petroleum-based oil.