High Content Of Saturated Fatty Acids Research Articles

Characterization of quality parameters and phytosterol content in oils and their formulated margarines

AbstractUnlike lipid stability and oxidation studies in commonly used edible oils and margarines, margarines formulated with unconventional oils are not well characterized. This study investigated the effect of heat treatment (HT) on the stability and content of phytosterol in njangsa seed oil (NSO), bush mango oil (BMO), soybean oil (SBO), coconut oil (CCO), and margarines formulated from their blends: BN (BMO and NSO), BS (BMO and SBO), CN (CCO and NSO), CS (CCO and SBO), and commercial margarines (CM1 and CM2). Both oils and margarines were heat‐treated at 130, 170, and 210°C for 10, 15, 20, and 120 min (only oils). Changes in free fatty acid (FFA), peroxide value (PV), para‐anisidine value (AnV), and fatty acid (FA) composition and phytosterol content were determined after 20 min (margarines) and 120 min (oils) of HT and compared to their control/pre‐HT/unheated (UH) counterparts. The FA composition did not change significantly with HT. Polyunsaturated fatty acids (PUFA)‐rich oils such as NSO and SBO showed significantly higher increase in FFA content with HT compared with oils with higher saturated fatty acid content (BMO and CCO). Oils with higher proportions of linoleic acid, such as SBO (68.3%) and NSO (60.35%), had higher AnV at the end of the HT compared with oils with lower content, such as BMO (0.51%). Phytosterol content fluctuated with HT, and changes in content were generally more pronounced in β‐sitosterol than in stigmasterol and campesterol. Both principal component analysis (PCA) and partial least‐squares discriminant analysis (PLS‐DA) were carried out to observe possible clusters. The results suggest that changes in quality and content of oils and margarines during heating are dependent on more than their fatty acid composition.

Effect of lipid type on betulin-stabilized water-in-oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility.

The Pickering emulsion delivery technique is widely acknowledged for its efficacy in serving as a carrier that can encapsulate functional components effectively. Previous studies have shown significant differences in the stability of Pickering emulsions composed of different oil phases and in the bioaccessibility of the encapsulated functional ingredients. This study therefore investigated the effects of different carrier oils in the betulin self-stabilized water-in-oil (W/O) Pickering emulsion on the stability of the emulsion and bioaccessibility of betulin. The results showed that the oil type was one of the main factors affecting the stability of the emulsion. Palm oil and coconut oil provided better storage stability and centrifugal stability due to the high saturated fatty acid content. The bioavailability of betulin correlated significantly with the composition and characteristics of fatty acids in carrier oils. Carrier oils rich in low-saturation long-chain fatty acids tended to release more free fatty acids (FFAs), thus forming larger and more mixed micelles with stronger swelling and dissolution ability, resulting in a relatively high bioaccessibility of betulin. In contrast, the bioaccessibility of betulin in the emulsion prepared by coconut oil (with high saturated fatty acid content) was relatively low (1.17%). The results of this study indicate that selecting an appropriate carrier oil is important for the design of self-stabilized W/O Pickering emulsions to improve the bioaccessibility of betulin and other lipophilic bioactivities effectively. © 2024 Society of Chemical Industry.

Xylose, glucose and acetate as feedstock for three microalgal species cultivated in heterotrophy

Microalgae are known as good producers of high-added value bioproducts useful in many applications such as pharmaceuticals, nutrition or biofuel production. In contrast to phototrophy, heterotrophy emerges as a promising strategy for algal biomass production due to high cell densities, controlled conditions and reduced space requirement. Hemicellulose is the second most abundant material in land plants. Its hydrolysis liberates xylose, glucose, acetate. Our study focuses on three microalgal species, Galdieria sulphuraria, Euglena gracilis, and Auxenochlorella protothecoides, cultivated under heterotrophy with the above-mentioned carbon sources, supplemented alone or in combination. Growth parameters and biomass analysis revealed distinctive characteristics. G. sulphuraria, despite a modest fatty acid content (5–15 % w/w), displayed potential for hemicellulose valorization, demonstrating high biomass yield using xylose as a sole carbon source (approx. 0.5 gDW gxylose−1) and high saturated fatty acid (SFA) content (45–63 %). In our cultivation conditions, E. gracilis only assimilated acetate with low fatty acid content (approx. 6 % w/w), but high SFA content (60–77 %) and high paramylon content (47 % w/w), convertible to wax-esters under anaerobiosis. A. protothecoides exhibited biomass yields of 0.42–0.54 gDW gsubstrate−1 depending on the carbon substrate supplied but maintained constant fatty acid content (16–18 % w/w) in the presence of all substrates except xylose. Surprisingly, despite an inability to grow with xylose alone, sugar depletion analysis indicated decreasing xylose concentration when other carbon sources were present in the cultivation medium for this alga. This comparative study discusses the strengths and weaknesses of each strain, providing insights into their potential when grown on hemicellulose carbon sources.

Comparative studies on characterizations and cytotoxicity of oil extracted from Lingzhi (Ganoderma lucidum) G2 spore using Soxhlet extraction and microwave-assisted extraction

This study aimed to compare the characteristics, antioxidant activity, and cytotoxicity of Ganoderma lucidum G2 spore (GLS) oil extracted using two different extraction methods, including Soxhlet extraction (SLE) and microwave-assisted extraction (MAE). The SLE method yielded higher oil content than the MAE method. MAE-extracted oil showed higher lightness (L*) and yellowness (b*) values but lower redness (a*) values. Both methods provided similar fatty acid compositions in GLS oils, including palmitic acid, oleic acid, and linoleic acid as major components. Higher saturated fatty acid content was found in SLE-extracted oil, while MAE-extracted oil had increased levels of mono- and poly-unsaturated fatty acids. The oil obtained from SLE showed slightly higher di- and tri-glycerides than that obtained from MAE (P < 0.05). Furthermore, MAE-extracted oil had high oxidative stability as indicated by lower levels of conjugated diene (CD), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and free fatty acids (FFA) as compared to SLE (P < 0.05). MAE-extracted oil had a higher total triterpenoid content than SLE-extracted oil (P < 0.05). Also, MAE-extracted oil showed lower DPPH radical scavenging activity (DPPH-RSA) than SLE-extracted oil (P < 0.05). FTIR spectra of both samples exhibited similar functional groups. Additionally, oils obtained from both processes (at 0.1–10 µg/mL) showed low toxicity on Caco-2 cells (P > 0.05). Therefore, GLS oil with high antioxidant activity and oxidative stability, especially oil extracted by MAE, could be a food supplement for health. Also, the MAE used was a potential implement for extracting oil from GLS.

Pemanfaatan Limbah Padat Kelapa Sawit untuk Pemurnian Minyak Goreng Bekas

The solid wastes of palm oil are palm shell and boiler ash which can be used as adsorbents. Adsorbent is a solid substance that an adsorption process which is used for the refining process of used cooking oil. Used cooking oil is oil derived from leftover cooking oil which has a higher saturated fatty acid content than new vegetable oil. This study aims to determine the process of making adsorbents, the process of refining used cooking oil, and the effect of adsorbent variations on the purification of used cooking oil. This research was carried out with the adsorption process, adding 15% of the adsorbent variation. The process of making the adsorbent was carried out by dehydration, carbonization at 6000C, and activation with 3% HCl for 24 hours. The results of the optimum adsorbent variation were 100% palm shell adsorbent with the results of analysis on used cooking oil after adsorption, namely: 0.05% water content, 0.58% ALB content, and 1.7 mgO2/100g peroxide number.

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

SummaryThe present study analysed the effects of using freeze‐dried apple pomace, i.e. apple peel and pulp, as a component of meat products. The freeze‐dried apple pomace showed a dose‐dependent effect on the pH value of meat products; the pH was lower in products with freeze‐dried apple pomace. The addition of freeze‐dried apple pomace increased the brightness parameter (L*) of baked meat products and decreased the proportion of redness (a*). The plant addition also decreased redness during the refrigerated storage of baked meat products. The use of 0.5% of freeze‐dried apple peel or 1% of freeze‐dried apple flesh was most effective in inhibiting lipid oxidative changes in baked meat products, wherein the TBARS index was reduced by 47.5% and 39.04%, respectively, on the 15th day of refrigerated storage. The addition of freeze‐dried apple pomace also affected the fatty acid profile of the meat products. A higher saturated fatty acid content was recorded in products containing apple pomace (M05 &lt; S05 &lt; S1). The monounsaturated fatty acid level was higher in the variants containing freeze‐dried flesh. Considering the microbiological profile of meat products, the increase in the bacterial content and an increase in the coliform content in variants with apple peel and flesh were observed.

The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes.

In Northeast China, Dorper and Australian White rams are commonly crossbred with small-tailed Han (STH) ewes to improve the offspring's meat yield and quality. However, the differences in traits and the flavor between the crossbred sheep and STH sheep remain unclear. In addition, the candidate genes potentially influencing the meat quality in the three sheep breeds require further verification. A total of 18 2-month-old healthy rams were raised over a period of 5 months, which included 6 STH, 6 Dorper and small-tailed Han crossbred (Do × STH), and 6 Australian white and small-tailed Han crossbred (Au × STH) offspring. The differences in slaughter, meat quality traits, fatty acid and amino acid composition in the muscular longissimus dorsi (MLD), and volatile compounds in the semitendinosus muscle were compared between the sheep breeds. The candidate genes related to intramuscular fat (IMF) content and fatty acids were validated. The results of this study revealed that the crossbred sheep had higher body weight, carcass weight, bone weight, net meat weight, and IMF content than the STH sheep (p < 0.05). The Do × STH offspring had a higher pH value (24 h), moisture content, and cooking percentage; they also had redder and brighter meat color. The content of myristate, palmitic, and margaric acids in the crossbred sheep was higher than that in the STH sheep (p < 0.05). The Do × STH offspring had the highest saturated fatty acid content (p < 0.05). The Au × STH offspring had the highest protein content (p < 0.05). The arachidonic acid and amino acid (Asp, Ala, Ile, Leu, Lys, Thr, and essential amino acid) contents were higher in the STH sheep than in the crossbred sheep (p < 0.05). The odor activity value (OAV) analysis showed that most of the aldehydes in the Au × STH offspring had higher values. The PDK4 gene expression was positively associated with the IMF content and was negatively correlated with the linoleic acid content in the Do × STH sheep (p < 0.05). The TMEM273 gene expression was positively associated with linoleic and arachidonic acid contents and was negatively correlated with oleic and palmitic acid contents in the Do × STH sheep (p < 0.05). The results showed the differences between the crossbred sheep and STH sheep and provided the candidate genes related to meat quality in sheep.

The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin

Based on the fact that rhamnogalacturonan I (RG-I) type pectin gels have good digestive resistance to the stomach and small intestine, which is only degraded to the colon, as well as the good anti-colon cancer effect of nobiletin. In this study, emulsion gel of five different oil phase types (soybean oil, peanut oil, corn oil, sunflower oil and medium chain triglyceride (MCT)) were prepared using RG-I type citrus physiological premature fruit drop pectin (CPDP) as a substrate for in vitro simulated digestion experiments to investigate the delivery effect on nobiletin. The results showed that the bioaccessibility of nobiletin in soybean oil emulsion gel was lower in the small intestine phase relative to emulsion gel prepared with other oils, which was related to the higher saturated fatty acid content of soybean oil and the higher gel strength of soybean oil emulsion gel. Relative to the emulsion, the emulsion gel showed higher retention and lower bioaccessibility of nobiletin in the small intestine phase. Moreover, the centrifugal stability and thermal stability of nobiletin in the emulsion gel were higher than that of the emulsion, and the emulsion gel was stable in the pH range of 2–7 without delamination. In conclusion, the emulsion gel system prepared with RG-I type CPDP may be well suited for the colon targeted delivery of nobiletin, especially when soybean oil is the oil phase, which provides consideration for colon cancer resistance.

Effect of different inclusion levels of defatted Hermetia illucens larvae meal on fillet quality of gilthead sea bream (Sparus aurata)

Abstract In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulation due to its valuable nutritional profile. This research aimed to compare the effects of different dietary inclusion levels (5, 10, and 15%) of Hermetia illucens (HI) larvae meal on Sparus aurata (initial weight: 98.6 ± 0.6 g) sensorial, technological, and nutritional fillets quality. Fish were fed experimental diets over 113 days. Results showed that the inclusion of defatted HI larvae meal did not induce off-flavours in gilthead sea bream fillets. No significant differences were found in appearance, mouthfeels, and texture, while a difference emerged in the trait ‘cooked chicken breast’ for odour and flavour characteristics. Moreover, fillets’ quality traits and proximate composition analyses performed did not show significant differences between the treatments. The fillets’ fatty acid content showed that higher inclusion of HI meal leads to higher saturated fatty acids content, while no significant difference in polyunsaturated fatty acids was observed among treatments. Results have a positive implication as dietary HI did not negatively affect the fatty acids composition or quality of sea bream fillets.

The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel.

Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% w/w on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry.

Black Seed Oil Improves Beef Fat-induced Blood-biochemical Abnormalities in Swiss Albino Mice

Background: The high saturated fatty acid content of beef has been linked to obesity and cardiovascular diseases. The study investigated the impact of black seed oil (BSO) on beef fat-altered hemato-biochemical and pathophysiological alterations in albino mice. Methods: Twenty four Swiss Albino mice (Mus musculus) of 25-28 days old were equally divided into three groups (n=8) namely A, B and C. Mice of group A was designated as the untreated control group. Groups B and C were fed pellets containing 10% beef fat and 10% BSO, respectively for 9 weeks. Result: The results revealed that beef fat-fed mice gained weight and BSO normalized the weight gain. The hematological values of beef fat supplemented mice improved after being supplemented with 10% BSO. LDL-c, Triglycerides and total cholesterol levels were all significantly lower in mice fed BSO plus beef fat. HDL-c levels were significantly higher in BSO plus beef fat-fed mice. Spleens in BSO plus beef fat-fed mice were slightly enlarged without gross abnormalities. 10% beef fat caused minor changes in the histostructures of the kidney, heart and liver. There were significant changes in cardiac muscle and massive fatty changes in kidney tissue. This study concluded that BSO has beneficial effects on the body and can prevent beef fat-induced abnormalities.

High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C.

Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices - both continuous and discontinuous thermo-oxidation - at 180 °C is vital to our understanding of these processes, and to the development of scientific solutions for their effective suppression. Modifications in the chemical compositions of the thermo-oxidised oils were analysed using a high-resolution proton nuclear magnetic resonance (1H NMR) technique. Research findings acquired showed that polyunsaturated fatty acid (PUFA)-rich culinary oils were the most susceptible to thermo-oxidation. Consistently, coconut oil, which has a very high saturated fatty acid (SFA) content, was highly resistant to the thermo-oxidative methods employed. Furthermore, continuous thermo-oxidation produced greater substantive changes in the oils evaluated than discontinuous episodes. Indeed, for 120 min thermo-oxidation durations, both continuous and discontinuous methods exerted a unique impact on the contents and levels of aldehydic LOPs formed in the oils. This report exposes daily used culinary oils to thermo-oxidation, and therefore, it permits assessments of their peroxidative susceptibilities. It also serves as a reminder to the scientific community to investigate approaches for suppressing toxic LOPs generation in culinary oils exposed to these processes, most notably those involving their reuse.

Diet of deep-sea holothurians in theVolcanologists Massif, Bering sea, as inferred from stable isotope and fatty acid analyses

Holothurians are one of the key components of the deep-sea megabenthos, often forming significant aggregations with high abundance and biomass. The crucial factors determining the pattern of their spatial distribution might be their food strategies, as well as the quantity and quality of available food. Using the set of trophic markers (analysis of fatty acid (FA) composition and stable nitrogen and carbon isotope signatures), we studied the trophic preferences of four common species of deep-sea holothurians (Paelopatides sp., Pannychia henrici, Psolidium sp., and Scotoplanes kurilensis) inhabiting the Volcanologists Massif, Bering Sea, at depths from 984 m to 3395 m. The δ13С values in tissues of all four species varied slightly (from −16.2 to −16.6‰) and were significantly higher than those in sediment organic matter (SOM) (on average, −21.5‰), which indicates the use of organic matter of the same origin by all species. The δ15N values (10.1–12.9‰) were also significantly higher than in SOM (on average, 4.4‰). The lowest average δ15N value was recorded for the deepest-dwelling species (Scotoplanes kurilensis), and the highest value from the shallowest-dwelling ones (Psolidium sp.). All the species differed significantly in FA composition. Psolidium sp. was distinguished by the highest saturated FA content (45.5%) and the lowest polyunsaturated FA (PUFA) content (18.7%). In the rest of the species, PUFAs dominated (>35%). The ratios of major PUFAs varied among the four species studied but all holothurians species were rich in phytoplankton derived FA suggesting tight trophic coupling to phytodetritus. However, for Psolidium sp., bacteria could constitute a substantial portion in the diet. The high level of 20:4n-6 might indicate a significant contribution of protozoans to the diet of Pannychia henrici. Paelopatides sp. and Scotoplanes kurilensis were characterized by a high level of 20:5n-3 and a high value of the 20:5n-3/20:4n-6 ratio, which indicates the predominance of fresh phytodetritus in their diet. The high level of primary production in the upper layers of the Bering Sea provides the high quality of the sedimentary OM and food supply of deposit feeders even at the greatest depths.

Processing and Utilization of Natural Phospholipids from Fish Belly Fat Waste of Jambal Siam Fish (Pangasius Hypophthalamus)

Phospholipids are used for food products, drug formulas, stabilizers, lubricants, cosmetics, pharmaceuticals, and emulsifiers. Synthetic phospholipids tend to be utilized for food and medicinal purposes, but nowadays consumer concern has shifted to phospholipids from natural ingredients. Phospholipids have functional properties towards health, consumer often requires phospholipids containing certain fatty acids such as omega 3. The purpose of this research is to process the belly fat waste of jambal siam fish into phospholipids and purify the phospholipids that are already obtained. The results showed that the highest saturated fatty acid content in jambal siam fish belly oil was palmitic acid which was expected to dominate the structure of phosphatidylglycerol, phosphatidic acid, and cardiolipin. The highest content of unsaturated fatty acids is oleic acid which was expected to dominate phosphatidylinositol, phosphatidyl ethanolamine, and phosphatidylcholine structure. The highest phospholipid content was phosphotidylcholine, followed by phosphatidylglycerol, diphosphatidylglycerol, phosphatidylethanolamine, and phosphatidylinositol. The hexane solvent produced a higher soluble hexane unsaturated fatty acid fraction than the insoluble hexane fraction, especially omega 6 and omega 9. While acetone produced higher levels of oleic acid and omega 3 soluble acetone, which was higher than the insoluble acetone. The higher the level of purity of phospholipids, the higher the content of oleic acid and omega 3.

Impact of Various Visible Spectra on Attached Microalgal Growth on Palm Decanter Cake in Triggering Protein, Carbohydrate, and Lipid to Biodiesel Production

Attached microalgal growth of Chlorella vulgaris on palm decanter cake (PDC) under irradiation with various visible monochromatic and polychromatic spectra to produce biodiesel was studied in this work. The results demonstrated that the white spectrum cultivation exhibited the highest microalgal density of 1.13 g/g along with 1.213 g/L day of microalgal productivity. Correspondingly, the biodiesel obtained was comprised mainly of C16 and C18 fatty acids, possessing a high cetane number and oxidation stability from the high saturated fatty acid content (70.38%), which was appealing in terms of most biodiesel production requirements. Nevertheless, the highest lipid content (14.341%) and lipid productivity (93.428 mg/L per day) were discovered with green spectrum cultivation. Blue and white spectra led to similar protein contents (34%) as well as carbohydrate contents (61%), corroborating PDC as a feasible carbon and nutrient source for growing microalgae. Lastly, the energy feasibilities of growing the attached microalgae under visible spectra were investigated, with the highest net energy ratio (NER) of 0.302 found for the yellow spectrum. This value outweighed that in many other works which have used suspended growth systems to produce microalgal fuel feedstock. The microalgal growth attached to PDC is deemed to be a suitable alternative cultivation mode for producing sustainable microalgal feedstock for the biofuel industry.

Dairy Foods: Is Its Cardiovascular Risk Profile Changing?

The majority of international guidelines for cardiovascular disease (CVD) prevention recommend moderate intake of low fat or fat-free products, and limiting full fat dairy food because of its high saturated fatty acid content. Recent equivocal observational studies and greater understanding of the complex nature of dairy foods has led to reappraisal for some types of dairy foods. Current guidelines from major cardiovascular societies have differed; interpretation of major observational studies has been inconsistent. Apart from the adverse effect of butter, consumption of more complex dairy products notably fermented varieties, yogurt in particular, appears to be inversely associated with outcomes of CVD and type 2 diabetes (T2D). Reduced fat in dairy food appears advantageous but is no longer a unanimous view although is preferred for people at increased CVD risk and dyslipidemia. Changed evidence has led to new advice regarding consumption of some dairy foods. The apparent beneficial effects of cheese, fermented milk, and yogurt allow for increased consumption of nutritious staple foods. Reduced fat yogurt may be desirable as part of diets for individuals with CVD or T2D.

Comparison of the Effects of Cucurbitaceae Seeds Oils and Refined Palm Oil in the Prevention of Cardiovascular Disease Risk

Palm oil, the most oil consumed in the world, because of its high saturated fatty acid content, is nowadays recognized to enhance Cardiovascular disease risk (CVD). In this study, we sought to propose Cucurbitaceae seeds oils (CSO) as reducing CVD risk and a good source of income. Then, physicochemical parameters, composition and nutritional value of Citrullus lanatus seeds oil (HCL), Lagenaria siceraria seeds oil (HLS), Cucumeropsis mannii seeds oil (HCM) were compared to that of Refined palm oil (RPO) and among them. Four diets, conformed to that proposed by AIN-93G but differing to the oil, were formulated by using one of the CSO extracted or RPO. These diets served to feed four homogeneous groups of young rats (six per group) during 45 days. Diets consumption and efficacy were evaluated. Blood sample, collected at the end of the experimentation, were used to measure out heamatological parameters, glyceamia, urea, creatinine, lipids parameters, Aspartate Aminotransferase, Alanine Aminine Transferase, sodium and calicium. Peroxide index and specific gravity were in accordance to the norm. Free fatty acid content of RPO and HLS were in the norm but acid values of the fourth oils were lower than the safe limit for consumption. Grading of most unsaturated fatty acid content was HCL, HCM, RPO and HLS respectively. Plasma parameters, organ weight and the coefficients calculated were not different (p &gt; 0.05) to each other, but according to atherogenicity index, the grading of high inducing cardiovascular disease was HCM, RPO, HCL and HLS respectively. Without no technological treatment CSO compete with RPO. There are possibility that refined CSO reduced CDV than RPO. Keywords: Citrullus lanatus seeds oil ; Refined palm oil ; Physicochemical parameters ; Composition ; Nutritional value ; Cardiovascular disease risk; Rat Abbreviations CVD: Cardiovascular Disease Risk ; CSO: Cucurbitaceae Seeds Oils; RPO: Refined Palm Oil; HDI: Refined palm oil « Dinor »; HLS: Lagenaria siceraria seeds oil ; HCL: Citrullus lanatus seeds oil; HCM: Cucumeropsis mannii seeds oil; RHDI: Diet in which oil used is refined palm oil; RHCL: Diet in which oil used is Citrulus lanatus oil; RHLS: Diet in which oil used is Lagenaria siceraria oil; RHCM: Diet in which oil used is Cucumeropsis mannii oil; RHDI: Diet in which oil used is refined palm oil; RHCL: Diet in which oil used is Citrulus lanatus oil; RHLS: Diet in which oil used is Lagenaria siceraria oil; RHCM: Diet in which oil used is Cucumeropsis mannii oil; ASAT: Aspartate Aminotransferase; ALAT: Alanine Aminine Transferase

Fatty acid composition and stereospecificity and sterol composition of milk fat from different species

This study showed the different fatty acid (FA), sn-2 fatty acid, and sterol profiles in camel, cow, donkey, goat, and yak milk fat samples. High levels of unsaturated fatty acids (UFAs) and low levels of saturated fatty acids (SFAs) were observed in donkey and camel milk samples. Goat milk had the highest SFA content among all other samples. In all the samples, the sn-2 position was mainly esterified by C18:1 n-9 and C16:0. Goat milk fat had a lower C18:1 n-9/C16:0 ratio at the sn-2 position compared with milk fat from other species. Donkey and camel milk fat contained more UFAs and less SFAs at the sn-2 and sn-1,3 positions than milk fat from other species. Cholesterol was the major sterol observed in all milk sources. These data help understand the natural differences in functional and nutritional characteristics between milk fat from different species.

The Nutritional Profiles of Five Important Edible Insect Species From West Africa-An Analytical and Literature Synthesis.

Background: Undernutrition is a prevalent, serious, and growing concern, particularly in developing countries. Entomophagy—the human consumption of edible insects, is a historical and culturally established practice in many regions. Increasing consumption of nutritious insect meal is a possible combative strategy and can promote sustainable food security. However, the nutritional literature frequently lacks consensus, with interspecific differences in the nutrient content of edible insects generally being poorly resolved.Aims and methods: Here we present full proximate and fatty acid profiles for five edible insect species of socio-economic importance in West Africa: Hermetia illucens (black soldier fly), Musca domestica (house fly), Rhynchophorus phoenicis (African palm weevil), Cirina butyrospermi (shea tree caterpillar), and Macrotermes bellicosus (African termite). These original profiles, which can be used in future research, are combined with literature-derived proximate, fatty acid, and amino acid profiles to analyse interspecific differences in nutrient content.Results: Interspecific differences in ash (minerals), crude protein, and crude fat contents were substantial. Highest ash content was found in H. illucens and M. domestica (~10 and 7.5% of dry matter, respectively), highest crude protein was found in C. butyrospermi and M. domestica (~60% of dry matter), whilst highest crude fat was found in R. phoenicis (~55% of dry matter). The fatty acid profile of H. illucens was differentiated from the other four species, forming its own cluster in a principal component analysis characterized by high saturated fatty acid content. Cirina butyrospermi had by far the highest poly-unsaturated fatty acid content at around 35% of its total fatty acids, with α-linolenic acid particularly represented. Amino acid analyses revealed that all five species sufficiently met human essential amino acid requirements, although C. butyrospermi was slightly limited in leucine and methionine content.Discussion: The nutritional profiles of these five edible insect species compare favorably to beef and can meet human requirements, promoting entomophagy's utility in combatting undernutrition. In particular, C. butyrospermi may provide a source of essential poly-unsaturated fatty acids, bringing many health benefits. This, along with its high protein content, indicates that this species is worthy of more attention in the nutritional literature, which has thus-far been lacking.

Optimized production and enrichment of α-linolenic acid by Scenedesmus sp. HSJ296

The essential fatty acid α-linolenic acid is vital for human physiology and health. The green alga Scenedesmus sp. HSJ296 can accumulate large amounts of α-linolenic acid. In this work, we optimized the fermentation of Scenedesmus sp. HSJ296 in a 50-L fermenter, resulting in a biomass productivity of 3.12 ± 0.45 g L−1 d−1. We then extracted lipids from the biomass by supercritical fluid CO2 extraction with 95% ethanol as entrainer, achieving a lipid extraction rate as high as 73.47 ± 4.28%. After decolorization and enrichment by lipase hydrolysis, and low-temperature solvent crystallization, the content of unsaturated fatty acids in the lipid fraction from the biomass was enriched up to 92.5 ± 1.2%, with α-linolenic acid accounting for 62.6 ± 0.9%. The saturated fatty acids mainly consist of palmitic acid (C16:0, 3.1 ± 0.1%) and stearic acid (C18:0, 0.9 ± 0.1%). The remaining saturated fatty acid fraction, with relatively higher saturated fatty acid content, can be used as raw material for biodiesel production. Overall, we established an optimized α-linolenic acid production process that provides an important theoretical and technical basis for microalgae-based production of high-value lipids.