High Content Of Polyunsaturated Fatty Acids Research Articles

Tumorigenic effect mediated by ROS/eicosanoids and their regulation on TP53 expression in a murine mammary gland adenocarcinoma

The aim of this study was to investigate the in vivo and in vitro effects of dietary ω-6 and ω-3 polyunsaturated fatty acids (PUFAs) and their derivatives on the expression of TP53 and their relationship with cellular proliferation and death in a murine mammary adenocarcinoma model. BALB/c mice were divided in three diet groups: chia oil (ChO) rich in ω-3, corn oil (CO) rich in ω-6/ω-3 and safflower oil (SO) rich in ω-6 and subcutaneously inoculated with LMM3 mammary tumor cell line. Results demonstrated that diets with higher concentration of omega-6 PUFAs induced an increment of linoleic and arachidonic acid on tumor cell membranes increasing ROS liberation, 12(S)-HHT generation, TP53, Ki67 expression and cell proliferation. However, diets enriched with high content in omega-3 PUFAs induced higher tumor cell apoptosis and tumor infiltration of CD3+ lymphocytes, lowest cell viability and proliferation. Dietary omega-3 PUFAs nutritional intervention can be used as a potential preventative strategy to inhibit the molecular signaling pathways involved in the mammary tumor growth process as the TP53.

Effect of fat diet on essential fatty acid metabolism of neutral lipids in rat blood serum

Aim. To determine the effect of dietary fats on the content and metabolism of polyunsaturated fatty acids (PUFA) in the fraction of neutral lipids blood serum.Methods. The effect of sunflower, high oleic sunflower (HOSO) and palm oils was studied when feeding rats with diets with 5 % fat for 30 days. Rats fed a fat-free diet (FFD) served as a control. The fatty acid composition of neutral blood serum lipids was determined by gas chromatography. The “activity” of fatty acid biosynthesis enzymes: elongase and desaturases was calculated from the ratio of the content of fatty acids.Results. A high content of PUFA was found in rats treated with FFD. Feeding rats with a diet with 5 % sunflower oil increased the total content of PUFAs with a slight decrease in the level of ω-3 PUFAs. Feeding rats with diets containing 5 % palm oil or HOSO did not affect the total content of PUFA, but increased the content of ω-3 PUFA. A very high "activity" of stearyl-CoA desaturase was found in rats fed FFD and fat diets. The consumption of HOSO inhibits the formation of arachidonic acid, while the consumption of palm oil enhances it.Conclusions. A high level of PUFA in neutral lipids in the blood serum of rats may indicate the presence of endogenous sources of PUFA. The optimal (for rats) consumption of dietary fats has a small effect on the content and metabolism of PUFA, with the exception of sunflower oil, the consumption of which significantly increases the ω-6/ω-3 PUFA ratio.

Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks

The dietary fibre and lipid content of grains is variable. Hence, it is important to estimate the nutritional quality of grains destined for human and animal consumption. We investigated the lipid content and fatty acid composition of new hulled oat cultivars before and after dehulling, and naked varieties. The fat content varied from 2.6 g/100 g (yellow hulled; Kertag) to 5.2 g/100 g (naked; Kamil). The predominant fatty acids were linoleic (36.03–41.16%) and oleic (27.8–37.1%). The naked and dehulled cultivars contained more crude fat than the hulled cultivars with husks. The hull removal also changed the fatty acid profile of hulled oat samples. These dehulled samples also differed from naked oat varieties. The naked Kamil variety had the highest content of monounsaturated fatty acids (38.61 ± 0.36). The dehulled Cavaliere variety had the highest polyunsaturated fatty acids content (47.67 ± 0.62). All cultivars displayed very low atherogenicity (0.25–0.30) and thrombogenicity (0.43–0.55) indices. The results of this study underscore the dietetic importance of new oat cultivars for human and animal consumption.

Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix.

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

Use of nanoliposome loaded with chitosan‐epigallocatechin gallate conjugate for shelf‐life extension of refrigerated Asian sea bass (Lates calcarifer) slices

AbstractTreatments of chitosan‐epigallocatechin gallate (CE) conjugate nanoliposome (CELP) and unencapsulated CE conjugate (UNCE) at different concentrations (0.025 and 0.05 g 100 g−1) on quality and shelf‐life of Asian sea bass slices (ASB‐S) kept at 4 °C were studied. Total viable count of ASB‐S treated with 0.05 g 100 g−1 CELP (SB‐CELP‐0.05) was less than permissible limit (6 log CFUg−1 sample) within 15 days. Moreover, SB‐CELP‐0.05 sample had the lowest pathogenic and spoilage bacterial count than remaining samples during the storage (P < 0.05). Lower thiobarbituric acid reactive substances and peroxide values were obtained for SB‐CELP‐0.05 sample than those treated with 0.05 g 100 g−1 UNCE (SB‐UNCE‐0.05) at the end of storage (P < 0.05). The result was also advocated by higher polyunsaturated fatty acid content of SB‐CELP‐0.05 than SB‐UNCE‐0.05 (P < 0.05). Therefore, CELP efficiently extended ASB‐S shelf‐life with high consumer acceptability at 4 °C for minimum 12 days, whereas control had the shelf‐life less than 6 days.

Effect of squid pen chitooligosaccharide in conjugation with different modified atmospheric packaging conditions on color and storage stability of tuna slices

Effect of squid pen chitooligosaccharide (COS) at different concentrations (0, 400, and 800 ppm) on the discoloration and quality changes in yellowfin tuna (Thunnus albacares) slices packed under modified atmospheric packaging (MAP) using oxygen, argon or their mixture at 4 °C up to 9 days was investigated. Tuna slices packed with oxygen-based MAP in the presence of 400 ppm COS (C4-OXY) showed the lowest reduction in oxymyoglobin (oxyMb) and a* value (redness). This coincided with the lowest formation of metmyoglobin (metMb) than other samples (p < 0.05). Additionally, C4-OXY sample showed lower total viable count and lipid oxidation than the remaining samples (p < 0.05). However, argon-based MAP had no positive effect in retaining the quality of tuna slices. Nevertheless, COS at a high concentration (800 ppm) decreased the redness of tuna slices, especially those packed under argon-based MAP. COS generally lowered the oxidation of fatty acids of C4-OXY sample, as indicated by higher polyunsaturated fatty acids content than that of control sample (without COS treatment and kept in air). Overall, COS at 400 ppm in combination with oxygen-based MAP effectively reduced the metMb formation and maintained the redness of slices and prolonged shelf-life of slices with sensory acceptability at 4 °C for 9 days.

Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions

Food emulsions with a high omega-3 polyunsaturated fatty acid content are desirable from a nutritional point of view. However, such products are particularly prone to lipid oxidation and have thus a limited shelf-life. The use of natural antioxidants is a promising and consumer-oriented strategy to counteract lipid oxidation. The addition of an excess of proteins to the continuous phase may be considered in that respect.Starting emulsions were prepared with either Tween 20 (a nonionic surfactant) or whey protein isolate (WPI). They were then supplemented with non-modified or dextran-glycated soy protein isolate (SPI) added to the continuous phase. As controls, emulsions with excess WPI or unreacted SPI/dextran mixture were also prepared. The addition of these compounds did not significantly affect the physical stability of emulsions, while the lipid oxidation inhibition capacity was, starting from the highest, in the order glycated SPI mixture ≈ SPI/dextran mixture > SPI > WPI. This suggests that SPI ingredients and dextran hold potential for mitigating lipid oxidation in emulsions. The antioxidant mechanisms involved include iron-binding and free radical-scavenging activities; the former effect is predominant by preventing transition metals from approaching the oil-water interface. Furthermore, compared to WPI-stabilized emulsions, the antioxidant potential of excess proteins is boosted in Tween 20-stabilized emulsions. Interaction of surfactants with proteins could lead to a conformational change of proteins, which could increase their ability to bind molecules involved in the reaction cascade. This study shows that it is possible to tune emulsions towards greater oxidative stability by adjusting protein localization and continuous phase composition, which reduces the need for synthetic antioxidants.

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel.

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.

Transcriptome analyses reveals the dynamic nature of oil accumulation during seed development of Plukenetia volubilis L.

Sacha inchi (Plukenetia volubilis L.) is a shrub native to Amazon rainforests that’s of commercial interest as its seeds contain 35–60% edible oil (dry weight). This oil is one of the healthiest vegetable oils due to its high polyunsaturated fatty acid content and favourable ratio of omega-6 to omega-3 fatty acids. De novo transcriptome assembly and comparative analyses were performed on sacha inchi seeds from five stages of seed development in order to identifying genes associated with oil accumulation and fatty acid production. Of 30,189 unigenes that could be annotated in public databases, 20,446 were differentially expressed unigenes. A total of 14 KEGG pathways related to lipid metabolism were found, and 86 unigenes encoding enzymes involved in α-linolenic acid (ALA) biosynthesis were obtained including five unigenes encoding FATA (Unigene0008403), SAD (Unigene0012943), DHLAT (Unigene0014324), α-CT (Unigene0022151) and KAS II (Unigene0024371) that were significantly up-regulated in the final stage of seed development. A total of 66 unigenes encoding key enzymes involved in the synthesis of triacylglycerols (TAGs) were found, along with seven unigenes encoding PDCT (Unigene0000909), LPCAT (Unigene0007846), Oleosin3 (Unigene0010027), PDAT1 (Unigene0016056), GPDH (Unigene0022660), FAD2 (Unigene0037808) and FAD3 (Unigene0044238); these also proved to be up-regulated in the final stage of seed development.

The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation

The seasonal variation in chemical and lipid composition of chub mackerel (Scomber colias) was evaluated monthly over one year (proximate chemical composition and lipid profile: fatty acid (FA) and lipid classes distribution). Significant seasonal changes regarding fat content were noticed (1.3–10.3 g/100 g), with the lowest fat content obtained in February (during spawning period), and the highest in September. Regarding the FA profile, the main fluctuations were recorded in saturated (SFA) and polyunsaturated fatty acids (PUFA). The highest SFA content was registered between March and August (25.3–32.3%). PUFA (the most abundant group) reached its maximum percentual content between December and February (60.9 and 66.9%, respectively). In absolute terms, PUFA attained 5352.6 mg/100 g edible part in September, where 2473.8 mg/100 g of docosahexaenoic acid (DHA, C22:6n-3), representing 46.2% of total PUFA. DHA lowest level was 519.8 mg/100 g, registered in low-fat chub mackerel. Together DHA and EPA (eicosapentaenoic acid, C20:5n-3) represented 75% of the total PUFA and 84% of n-3 PUFA. Triacylglycerols (TAG) with 82.2–92.1% of total lipid content) and phospholipids (4.4–8.4%) were the main lipid classes. Polar lipid fraction (phospholipids), was predominantly constituted by PUFA (68.6–74.5%), mainly DHA (45.2–55.1%), with the highest percentage recorded in low-fat chub mackerel. High relative contents of PUFA (36.6–49.1%) were also found in TAG. Having into account the data obtained, chub mackerel is a privileged source of DHA even in a lean species whereby its consumption should be recommended as part a healthy dietary regime.

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk.

Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated. The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health. Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry.

Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p &lt; 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p &lt; 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil.

Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041–2.64 µg/g) and carotenoids contents (0.29–1.73 µg/g), as well as in total phenols (22.1–160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47–13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective.

Simple Wet Rendering Method for Extraction of Prime Quality Oil from Skipjack Tuna Eyeballs

AbstractOil from skipjack tuna (ST) eyeballs is extracted by the wet rendering method at 121 °C for different holding times (5–60 min) using an autoclave. Yield increases as heating time increases up to 20 min (p &lt; 0.05); no further increase is obtained with a longer heating time (p &gt; 0.05). Conversely, acid value and total polar compounds increase. However, peroxide value (PV), thiobarbituric acid reactive substances, and anisidine value (AnV) decrease up to 30 min. No changes in unsaponifiable matter (UM) or conjugated diene (CD) are attained, regardless of heating time. Polar components (PC) increase with heating time (p &lt; 0.05). All oil samples have a high polyunsaturated fatty acids (PUFA) content (40.46–41.00%), with monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) in the range of 20.94–21.26% and 37.77–38.45%, respectively. PUFA content is reduced slightly with a heating time of 60 min. Docosahexaenoic acid (DHA) (C22:6, n3) is the dominant fatty acid in all samples (31.67–32.24%). Based on FTIR spectra, heating for longer time results in lower intensity at wavenumbers of 3015 and 1740 cm−1. Thus, light yellow oil from ST eyeballs prepared by a green process for an appropriate time can serve as an excellent source of DHA and other PUFA.Practical Applications: Tuna oil is known to be a rich source of DHA and PUFA with health benefits. However, precooked tuna heads, generally used as raw material, yield oils with a very dark color and offensive odor, which require several refinery processes. To reduce the number of steps in the refinery process, tuna eyeballs which are separated from tuna heads can render higher quality fish oil. Moreover, the wet rendering process, a green process without toxic substances, can be used without causing environmental problems.

Physicochemical Properties and Liposomal Formulations of Hydrolysate Fractions of Four Sea Cucumbers (Holothuroidea: Echinodermata) from the Northwestern Algerian Coast.

To promote the nutritional and pharmacological values of four sea cucumber species (Holothuria poli, H. tubulosa, H. arguinensis, and H. sanctori), harvested from the Algerian coast, we aimed to study their proximate composition, fatty acid profile and angiotensin-converting enzyme (ACE) inhibitory activity. Their phospholipids were also used to elaborate nanoliposomes and to encapsulate peptides obtained from the same source. After the physico-chemical characterization of nanoliposomes and peptides, in vitro analyses were realized. The four holothurian species showed a high amount of protein (49.26–69.34%), and an impressive lipid profile of 27 fatty acids, mainly composed of polar fatty acids (91.16–93.85%), with a high polyunsaturated fatty acids (PUFA) content (50.90–71.80%), particularly eicosapentaenoic acid (EPA) (5.07–8.76%) and docosahexaenoic acid (DHA) (4.86–7.25%). A high phospholipids amount was also found (55.20–69.85%), mainly composed of phosphatidylcholine (PC) (51.48–58.56%). Their peptide fractions exhibited a high ACE inhibitory activity (IC50 0.30 to 0.51 mg/mL). The results also showed that the nanoliposomes do not induce cytotoxicity and cell death in human MSCs and no perturbation of proliferation for all the times and the tested concentrations, as well as the combined nanoliposomes and hydrolysates (HTS) at a concentration of 0.1 mg/mL. All four sea cucumbers show potential as a new source for omega-3, omega-6, and bioactive peptides.

Mixed rye-wheat bread «Znatny»: nutritional value

In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in deficient substances, and product energy value were calculated on the basis of information provided by reference books. Adding the extract of flax and other oil-bearing seeds into the dough while mixing resulted in improvement of rheological properties of the dough and organoleptic parame ters of the bread. Functional characteristics of mixed ryewheat bread “ Znatny” are evaluated according to the content of medium rye flour, light wheat flour, sunflower oil, flax seeds, sesame seeds, and sunseed kernels that enrich the product with a lot of macro- and micronutrients necessary for human body, such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Due to oil-bearing seeds and sunflower oil on the list of the ingredients mixed rye-wheat bread “Znatny” is characterized by a higher content of PUFA (2.6g), which are necessary, first of all, for proper functioning of the human body. Mixed rye-wheat bread “ Znatny” exceeds the production analog mixed rye-wheat bread “ Zdorovje” in the content of vitamins E, B1 and B2 by 31.8, 13.8 и 11.1 %, respectively; in the content of food fibers (7,0 г/100 г) by 4.5%. The content of mineral substances (К, Са, Мg, Fе) in mixed rye-wheat bread “ Znatny” compared to the production analog is higher by 3.9, 63.4, 22.6, 4.0 %, respectively. In 100 g of mixed rye-wheat bread "Znatny" there are 23.6 % of average daily physiological human need in polyunsaturated fatty acids, 23.3% of food fibers, 16.2% of magnesium, 18.9% of Iron, 29% of Vitamin E, 22% of Vitamin B1

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g–1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P &amp;lt; 0.05), but the fat from the UHT milks (3.32 mg g–1 fat) had the lowest content. &lt;br /&gt;&lt;br /&gt;

Effect of the enrichment time with the tuna orbital oil emulsion on the fatty acids profile of juveniles of Artemia franciscana

Artemia is deficient in polyunsaturated fatty acids (PUFAs), particularly in arachidonic (ARA, 20:4n-6), eicosapentaenoic (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3). The aim of this study was to determine the optimal time in which the higher contents of PUFAs in juveniles of Artemia franciscana were obtained by the effect of enrichment with the tuna orbital oil emulsion. Six enrichment periods were evaluated: 3, 6, 9, 12, 15 and 18 h, in addition to a control treatment (0 h). The most abundant fatty acids in A. franciscana were monounsaturated (43.10% ± 4.35 –52.92% ± 5.82%), followed by saturated (33.83% ± 1.71 –42.33% ± 2.31%) and PUFAs (8.86% ± 2.83% –21.32% ± 2.38%). ARA decreased over the enrichment time; the maximum content was 5.74 ± 0.37% at 3 h, which was not statistically different with respect to the content recorded at 0 h. The highest content of EPA was at 3 h (6.47% ± 1.44%), without significant differences with the content registered at 0 h, while that from 6 h and until 15 h tended to decrease significantly. At 6 h, the content of DHA (8.84% ± 2.72%) was significantly higher compared to the rest of the treatments, which did not differ among themselves, or with the control. After to the 6 h and until 15 h, the content of PUFAs tended to decrease, which could indicate the metabolization of them by A. franciscana, coupled with the possible oxidation of these fatty acids in the enrichment solution.

Fatty Acid Content and Composition of the Morphological Fractions of Cistus Ladanifer L. and Its Seasonal Variation.

Cistus ladanifer L. is a shrub from Cistaceae family, widespread in Mediterranean countries. Fatty acids (FA) have multiple roles in plants and are involved in adaption mechanisms to environmental conditions. This work evaluated the FA content and composition of each morphological fraction of C. ladanifer (leaves, stems, flower buds, flowers and seed heads) throughout a full year. Cistus ladanifer plants were collected in southern Portugal, during four consecutive seasons (18 plants/season), and the different morphological plant fractions (leaves, stems, flower buds, flowers and seed heads) were separated. Cistus ladanifer morphological fractions showed distinct FA compositions, being possible to discriminate three groups—the leaves that showed to be dominated by saturated FA (main 20:0) and contain branched-chain FA (iso-19:0 and iso-21:0); the stems that are composed mainly by SFA (main 22:0); and the reproductive organs that showed higher contents of polyunsaturated FA (PUFA) and the 16:0 as the main SFA. The FA composition of leaves changed over seasons, with replacement of the PUFA by monounsaturated FA and branched-chain FA during hot seasons. Regarding the other C. ladanifer morphological fractions, the FA composition was more stable over seasons, suggesting that leaves are more prone to adaptations to environmental changes.