Hypercholesterolemic Fatty Acids Research Articles

Evaluation of lipid profiles in selected fresh and dry-cured game meats

This study examined and compared the fatty acid (FA) composition and fat quality indices of four types of wild game meat (deer, roe deer, mouflon, and wild boar) from Croatia, and two types of dry-cured game meat products (deer and wild boar) available on the market, in relation to their impact on consumer health. FAs were analysed by gas chromatography coupled with a flame ionization detector, and fat quality indices were calculated based on the determined FAs. Wild boar meat clearly differs from other game meat (ruminants), due to its higher fat content and higher proportion of monounsaturated fatty acids (MUFA) compared to saturated fatty acids (SFA). Palmitic and stearic acids made up the greatest proportion of the SFA component, with stearic acid most represented in mouflon and roe deer meat, and palmitic acid predominating in wild boar and deer meat. Oleic acid was the largest component of MUFAs, with wild boar meat having the significantly highest and deer meat the lowest values. Linoleic acid and α-linolenic acid made up the largest proportion of polyunsaturated fatty acids (PUFAs), with the highest proportion of α-linolenic omega-3 acid found in deer meat. The determined PUFA/SFA ratio was lower, while the thrombogenic index was above the recommended values. Wild boar meat, along with roe deer and mouflon meat, was compliant with the recommendations concerning hypo- to hypercholesterolemic fatty acids and atherogenic indices, while deer meat and roe deer meat were compliant only for the n-6/n-3 ratio. According to health recommendations, roe deer meat showed the most favourable values for most fat quality indices, while deer meat showed the least favourable values. When comparing fresh meat and dry-cured products from the same species, no significant differences were observed.

Defatted Tenebrio molitor meal time-dependently altered sensory quality and nutritional value of turbot Scophthalmus maximus during growing-out phase

The yellow mealworm Tenebrio molitor (TM) is promising feed ingredient for aquafeed. However, consumers might reject insect-fed fish unless they know their quality. Nevertheless, reports on how TM influences fish quality were rare and yielded conflicting results; furthermore, there are no evaluations on quality of turbot Scophthalmus maximus fed TM. Therefore, turbot with an initial body weight of 150 g were fed six experimental feeds containing increasing levels of defatted TM to replace fishmeal for 85 days. The substitution levels were 0% (control), 15% (TM15), 22 30% (TM30), 45% (TM45), 60% (TM60), and 75% (TM75). The result showed TM replacing up to 45% of fishmeal did not negatively impact growth performance or fillet yield. Dietary TM optimized the health value of muscle fatty acids regarding thrombogenicity index, atherogenicity index, and hypocholesterolemic to hypercholesterolemic fatty acids ratio but linearly decreased the muscle contents of hydroxyproline, collagen, and n-3 PUFA. However, turbot fed TM15 maintained the contents of these nutrients compared with those fed the control diet. The naked eye cannot perceive skin color changes induced by TM; but the odor, flavor, and texture of cooked fillets changed by TM at both sampling times could be distinguished by sensory evaluation. Furthermore, texture analyzer reported that the hardness of raw fillets significantly decreased by the end of the experiment but not on the 56th day. Correlation analysis revealed that the fillet was softened due to the muscle water content increase and muscle ultrastructure (lengths of H band, bright band, dark band, sarcomere) alternation. In conclusion, there were time-dependent effects of TM on turbot growth performance and fillet texture. Substitution of fishmeal with TM at 15% or less level did not influence the nutritional quality, but TM at any dose softened the fillet, which could be attributed to its influence on moisture content and myofibrillar structure.

The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “Tsalafouti”

Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese Tsalafouti, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of Tsalafouti cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of Tsalafouti were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, Tsalafouti cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market.

Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile

The aim of this study was to evaluate the impact of different pulp drying processes and extracting methods of avocado oil (Margarida), determined by quality indices, bioactive compounds and fatty acid profile. The avocado pulp was dried in air circulation oven at 40 °C and 60 °C, and in vacuum oven at 60 °C. The oil was extracted by mechanical press or by Soxhlet method. The acidity, peroxide value, iodine, refractive indices; phenolic compounds; carotenoids; chlorophyll; tocopherols; antioxidant activity; fatty acid profiles; ratio between hypocholesterolemic and hypercholesterolemic fatty acids (h/H); atherogenic and thrombogenic indices, besides avocado pulp characteristics were evaluated. The best oil quality was found for pulp dried at 60 °C under vacuum combined with Soxhlet extraction. The content of bioactive compounds was higher when the pulp was dried at 60 °C in an oven with air circulation combined with mechanical pressing. No significant effect was observed on the fatty acid profile. The atherogenic and thrombogenic indices showed low values and h/H ratio, within the desirable. The results showed advantage in drying the pulp at 60 °C. The oil evidenced being a good source of bioactive compounds, presenting an interesting fatty acid profile, h/h ratio, atherogenic and thrombogenic indices.

Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus)

Given the need to satisfy the demand for fish consumption, canned native fish has emerged as a market alternative, but it is necessary to determine the nutritional aspects of this product. The aim of this study was to characterise the lipid profile and evaluate the nutritional quality of matrinxã preserved in vegetable oil and compare these results with freshwater sardines obtained from the same type of processing and canning. Matrinxã species had higher protein content than sardines, but sardines had higher levels of moisture, lipids and total minerals. The predominant fatty acid in the canned fish samples was linoleic acid, followed by oleic acid and palmitic acid. In terms of nutritional quality, matrinxã showed higher indices of atherogenicity and thrombogenicity and lower values of the following ratios: hypocholesterolemic and hypercholesterolemic fatty acids; polyunsaturated/saturated and omega 6/omega 3 ratio in relation to sardines. In view of the results, it can be affirmed that Matrinxã, from a nutritional point of view, presents itself as a good alternative for the canned fish industry.

Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources

Fatty acids and amino acids are recognized to have a significant impact on the bioactivity, aroma, and flavor of ripened cheese. In this study, fatty acid profiles, lipid quality parameters, and amino acid composition of ripened and unripened cheeses produced from different milk sources were investigated. Fatty acids and amino acids were identified by using the gas chromatography-flame ionization detector and high-performance liquid chromatography, respectively. Lipid quality indicators, including atherogenicity index, thrombogenicity index, desired hypocholesterolemic fatty acids, undesired hypercholesterolemic fatty acids, hypocholesterolemic and hypercholesterolemic fatty acids ratio, and the nutritive value index of cheese samples were calculated. The results revealed that the major fatty acids detected were myristic, palmitic, stearic, and oleic. Cheese made from goat and sheep milk, such as Kashkaval, Chevrette Frico, and goat cheese with honey exhibited higher contents of capric acid representing 8.47 %, 9.56 %, and 10.07 %, respectively. In addition, fresh Roumy cheese showed higher contents of oleic (37.15 %) and linoleic (9.18 %) acids than other cheese types. The atherogenicity index of cheese fat varied between 1.13 and 3.97 for the different samples. Furthermore, cheese samples showed similar nutritive value indices. Each cheese type had its distinctive amino acid profile, which was attributed to the enzymatic activity. Milk source and ripening were the main reason for the variations in fatty acid and amino acid contents. The findings of this study could provide interesting knowledge to the dairy industry sector and could be used as a database in the field of food composition and analysis.

Fatty acid profile of cows milk from regions of Maopolska available on the Polish market

The aim of the study was to compare the percentage of fatty acids in market milk from producers in different regions of Maopolska, during the summer and winter seasons. The study was conducted on pasteurized milk with a fat content of 3.2%, produced in six dairies in the Maopolskie voivodeship. The products were labelled as milk from mountainous areas (M1, M2, M3 and M4), and milk from other areas (M5 and M6). The fatty acid profile was determined using a gas chromatograph. The analysis included saturated fatty acids (SFA), unsaturated fatty acids (UFA), including monounsaturated (MUFA) and polyunsaturated (PUFA), the content of hypocholesterolemic fatty acids (DFA) and hypercholesterolemic fatty acids (OFA), and gave the DFA/OFA and UFA/SFA fatty acid ratios. The results indicate that drinking milk produced from raw material from local cows grazing in mountainous regions had a favourable health-promoting fatty acid profile. It contained more PUFA n-3 acids, including -linolenic acid C18:3 n-3, as well as vaccenic acid C18:1 n-7 and CLA compared to milk from cows from other regions of Maopolska. Milk from cows from mountainous regions also had significantly higher (P<0.05) DFA content and DFA/OFA ratios. Higher levels of desirable DFA acids and DFA/OFA ratios were found in drinking milk during the summer season.

Foaming and Other Functional Properties of Freeze-Dried Mare's Milk.

The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare's milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.

Fatty Acids Profiling, Lipid Quality Indices and Antioxidant Properties of Some Small Indigenous Fishes of Manipur, India under Indo-Burma Biodiversity Hotspot Region

Aims: The aim of the study is to access the nutritional qualities viz. fatty acids profile, lipid quality indices and antioxidant properties of fish oil. The present study will provide the information on the fulfillment of various nutritional qualities of small fishes.
 Study Design: The study was carried out during the month of October, 2017 to February, 2018 in fishery laboratory, department of Life Sciences, Manipur University, India.
 Methodology: The extraction and analysis of fatty acids were carried out following the method of Metcalfe et al. 1966. The fatty acids are identified searching in the NIST database using mass spectral search program. For antioxidant property the extract was analyzed using DPPH assay following the method described by Koleva et al. 2002. Data were analyzed using SPSS package (Version 17.0).
 Results: The most abundant fatty acid (SFA) is palmitic acid (C16:0) which is followed by Stearic acid (C18:0) and undecylic acid (C11:0). The concentration of C16:0 was in the ranged of 14.67% to 27.96% which was highest in H. myitkyinae and lowest in G. giuris. Among the monounsaturated fatty acid (MUFA) Oleic acid (C18:1n9) was the most abundant fatty acid which is followed by Vaccenic acid (C18:1n11) and heptadecanoic acid (C17:1) respectively. Docosahexanoic acid (DHA) and Ecosapentanoic acid (EPA) are the predominant n3 fatty acids in all the fish studied. The index of atherogenicity (AI), index of thrombogenicity (TI), Hypocholesterolemic/ Hypercholesterolemic (HH) fatty acid ratio and Flesh lipid quality (FLQ) was in the ranged of 0.79% to 1.10%, 0.13% to 0.67%, 0.53%- 2.53% and 1.90% to 7.72% respectively. The highest antioxidant property was found in P. chola (8.69 µg/ml) and the lowest was observed T. burmanicus (46.83 µg/ml).
 Conclusion: From the above analysis Small indigenous freshwater fishes (SIFFs) contained good lipid which provide enormous amount of PUFA and MUFA especially DHA and EPA contribute to various health related benefit. The scavenging activities of antioxidant properties of the SIFFs are also found to be considerable. Thus it can be indicates that these small fishes have good nutritional quality and can bring many benefits to human health.

Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)

We assayed the fatty acid composition of muscles of the northern pike Esox lucius Linnaeus, 1758 inhabiting the Gyda River, Siberia, Russia using gas-liquid chromatography. Of 43 fatty acids identified in the pike samples, 23 fatty acids accounted for 99.3% of the total content. The most abundant saturated fatty acids (SFA, 31.6%) were palmitic (C16:0, 20.0%) and stearic (C18:0, 7.3%) acids. Among monounsaturated fatty acids (MUFA, 15.1%), oleic acid (C18:1n9, 10.2%) and palmitoleic acid (C16:1, 4.1%) demonstrated the highest levels. The most represented polyunsaturated fatty acids (PUFA, 53.3%) were arachidonic acid (C20:4n-6, 7.6%), eicosapentaenoic acid (EPA, C20:5n-3, 7.3%), and docosahexaenoic acid (DHA, C22:6n-3, 26.3%). The fatty acid profile of specimens from the Gyda River was different in comparison to profiles found in other pike populations, most likely due to different diets. Pike flesh has good nutrition quality in terms of a low n-6/n-3 ratio (0.36), low atherogenic (0.39), and thrombogenic (0.22) indices, and a high ratio of hypocholesterolemic to hypercholesterolemic fatty acids (2.83), and this species can be recommended as a replacement or alternative to other fish sources in traditional diets.

Optimization and characterization of a value-added fermented ready-to-servewhey-based beverage with high antioxidant potential

This study was conducted to optimize the process parameters for developing a Ready-To-Serve fermented whey beverage using pineapple juice and mint and characterize the drink. The levels of pineapple juice (20-40%), sugar (5-10%), and mint powder (1-3%) on pH, DPPH, TSS, and overall acceptability were investigated using a central composite design. The optimized process conditions achieved were 39.42% (v/v) of pineapple juice,5.75% (w/v) of sugar, and 1.01% (w/v) of Mentha. The beverage had 89.41% mg GAE/ml total phenolic content and 83.88% DPPH radical scavenging activity. FTIR spectrum confirmed the presence of the O-H stretch of phenolic compounds between3200 cm-1– 3518 cm-1 and conformational changes in the secondary structure of the whey protein at 1625-1647 cm-1 in the fermented sample. The beverage possessed all essential amino acids, the highest being Leu, Val, and Lys and PUFA (ω6/ω3=1.52)and MUFA levels of 6.7±0.96 and 21.57±0.02 mg/100mL,respectively. In addition, hypercholesterolemic fatty acids (C12:0,C14:0, C16:0) were significantly reduced after fermentation. Therefore, a serving of 100mL would contribute 3.53%, 2.96%,and 2.41% towards the RDA of Fe, K, and Mg, for an adult man,respectively. The whey beverage had acceptable microbiological quality on the 30th day of storage under refrigerated conditions. Fermentation with Pediococcus pentosaceus NCDC 273 reduced the coliform count by 5.57% and 4.04% and the Y&M count by2.2% and 2.9% on the 15th and 30th day of storage, respectively

Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile.

This study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic, textural characteristics and fatty acid composition of Holstein Friesian bull meat. For this purpose, the carcasses of 26 Holstein Friesian bulls that had been fattened on the same private farm were assigned to two experimental groups based on their age at slaughter: a young group (YG) (average age: 17.0 ± 1.0 months old) and an old group (OG) (average age: 22.0 ± 1.0 months old). The percentage of crude protein, panel tenderness score, polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) content, the PUFA/SFA ratio and the hypocholesterolemic fatty acid (DFA)/hypercholesterolemic fatty acid (OFA) ratio of the bull carcasses decreased significantly with increasing slaughter age. By contrast, the OFA content of the carcasses significantly increased (p < 0.05) with increasing slaughter age. Advanced slaughter age resulted in lower panel tenderness scores. Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. In conclusion, this study provided evidence that slaughter age and muscle and fat type are essential sources of variations in the textural characteristics, sensory panel attributes and fatty acid profile of meat from Holstein Friesian bulls.

Chemical and nutritional characterization of Ambelania duckei (Apocynaceae) an unexplored fruit from the Amazon region

Ambelania duckei Markgr is a species of the Apocynaceae family, native to the Amazon region that is unexplored from a nutritional point of view and studied in relation to its chemical constituents. This work presents an unprecedented study of the proximate composition, lipid profile, a chromatographic analysis, and the antioxidant activity of extracts obtained from the pulp, peel and seeds of the fruit. The results showed that potassium, calcium, and magnesium stood out as the most abundant key minerals in the fruit peel and pulp, with an emphasis on the potassium present in the fruit pulp at 1750.0 mg/100 g. The peel had the highest content of total phenolics (374.86 mg/g), flavonoids (15.54 mg/g), tannins (27.45 mg/g) and O-diphenols (379.36 mg/g; 645.71 mg/g). The antioxidant activity (AA) was highest in the peel compared to the pulp in the DPPH, ABTS, and ORAC tests showing: IC50 of 29.82; 43.67; and 407.13 µg/mL, respectively but a lower activity for the Fe2+ chelator. The analysis of the lipid fractions from the peel, pulp, and seeds of the A. duckei fruit resulted in 14 types of fatty acids. The major fatty acids found in the three parts of the fruit were oleic acid (peel, 22.52 %), palmitic acid (pulp, 17.34 %), and linoleic acid (seeds, 47.99 %). The lipid profile and nutritional aspects had a PUFA/SFA ratio (0.4–1.8) in the different parts of the A. duckei fruit; the atherogenic and thrombogenic indexes were higher in the peel (1.23) and pulp (0.62), respectively. The ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (0.5 – 3.8) calculated for the fruit are within the desirable range for a nutritious food. The chromatographic analysis of the volatile organic compounds (VOCs) from the peel and pulp of the fruit, identified 74 VOCs, of which 60.9 % are related to terpenes, and emit notes such as cucumber, green, fatty, floral, and mint, due to the presence of substances with OAVs > 10, especially α-ionone, 1,8-cineole, 2,4-decadienal, and dodecanal. The analysis of the MS and MS/MS spectra of the chromatograms obtained by LC- QTOF-HRMS led to the identification of 26 compounds in the peel, seeds and pulp of A. duckei, such as fatty acids, phenolic acid, flavonoids, proanthocyanidins, alkaloids, and terpenoids. The results show that the pulp of A. duckei has potential as nourishing food and the nutritional and chemical aspects of the peel can be applied to commercial applications.

The effect of different management systems on milk yield and milk quality in Awassi sheep.

This study aimed to evaluate the effect of concentrate-based feeding (CF) and artificial pasture-based grazing (APG) management systems on milk yield, fatty acids, nutritional indices, and milk physicochemical characteristics of Awassi ewes. The research involved 300 heads of Awassi ewes, which were divided into two groups. Awassi sheep were managed in a CF and APG system to test the milk yield characteristics. The results showed a significant ( ) difference in milk yield and lactation length between CF and APG management systems of ewes. The average daily milk yield showed a nonsignificant difference for both management systems, and no significant changes ( ) in the chemical composition of CF and APG management systems were observed. Palmitic (C16:0), myristic (C14:0), stearic (C18:0) capric (C10:0), and lauric (C12:0) acids were the major saturated fatty acids found in milk from both management systems. The level of linoleic acid (C18:2 n-6) was significantly different in both treatments ( ), but the linolenic (C18:3 n-3) acid level was nonsignificant in milk from the CF and APG management systems. The hypocholesterolemic / hypercholesterolemic (h / H) fatty acid and thrombogenicity (TI) ratios were significantly different ( ); however, the atherogenicity (AI) had no significant difference between confined and grazing systems. In conclusion, it can be said that the lactation length and lactation milk yield were prolonged by the APG management system, though the milk composition and quality were not significantly affected.

Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

This study aimed to determine the fatty acid profile, omegas, and lipid quality indices in commercial cuts of tambaqui (Colossoma macropomum). Samples were collected from two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted for analysis of variance (ANOVA) to assess differences between commercial cuts. If ANOVA was statistically significant (α = 0.05), the averages were compared using Tukey's test. In the composition of fatty acids, there was a difference (p &lt; 0.05) between commercial cuts. The commercial cuts with the highest percentages of saturated fatty acids (SFAs) steak at 47.050%, monounsaturated fatty acids (MUFAs) fillet at 45.120%, and polyunsaturated fatty acids (PUFAs) band at 19.050%. In addition, the band expresses the highest values of omegas 3, 6, 7, and n-9. The indices prescribed ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), atherogenicity index, thrombogenicity index, and ratio between hypocholesterolemic and hypercholesterolemic fatty acids, indicating that commercial cuts have lipid quality. Nutritional information is important for conservation and processing processes, the development of new products on the market, and guidance on the form of preparation, thus providing commercial security for different market niches.

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain.

Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFAω-6) content as seed oils, and lower PUFA contents; they also had a markedly higher linolenic acid (PUFAω-3) content, improving the PUFAω-6/PUFAω-3 ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112–0.157 for pomace, 0.097–0.112 for seed) and thrombogenicity indices (0.30–0.35 for pomace, 0.28–0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93–9.45 for pomace, 9.11–10.54 for seed). Three tocopherols were determined: α-, γ- and δ-tocopherol. Pomace oils have higher relative contents of α- and δ-tocopherol, whereas seed oils have higher relative contents of γ-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil; it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health.

Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area

The goal of this study was to determine the essential fatty acids of the total lipids of the fillet, head and orbital cavity tissue from farmed tambaqui (Colossoma macropomum) fish from a Brazilian Amazon area. The tambaqui were acquired from different fish farms in the Roraima state, located at Western Brazilian Amazon. The meat, the head and the fatty tissue from orbital cavity were dissected for lipid extraction and analysis of fatty acids by gas chromatography. The fatty acids were quantified in mg g-1 of total lipids using C23:0 as an internal standard. The nutritional quality of the lipids was determined by using the atherogenicity and thrombogenicity indices, and also by the ratio between hypocholesterolemic / hypercholesterolemic fatty acids. The orbital cavity tissue had the higher concentration amount of linoleic and α-linolenic acid, whereas the fillet had higher docosahexaenoic acid (DHA). The eicosapentaenoic acid (EPA) concentration was: 1.28, 0.97, 1.71 mg g-1 of total lipids, in the filet, in head, and in orbital cavity tissue, respectively. All essential fatty acids were detected in the three parts analyzed. The nutritional quality of the total lipids from the head and from the orbital cavity tissue was similar to the fillet.

Composição centesimal, perfil de ácidos graxos, ômegas e qualidade lipídica no tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) em “corte espalmado”

The aimed of this study was to determine proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum) in “flatted cut”, produced and commercializeded by Rondônia state, Brazil. Three pieces of flatted tambaqui were collected from 40 fish weighing 1.10 ± 0.10 kg. Proximal composition were determined by AOAC Official method 969.23 and 968.08. The fatty acids were grouped to calculate ratio ∑PUFAs/∑SFAs and proportion ∑PUFAs (n-6/n-3), atherogenicity index (AI) were calculated, thrombogenicity index (TI), and ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). Were found 1.06 g/100g of mineral matter, 17.64 g/100g of crude protein, 5.74 g/100g of lipids, 75 .54 g/100g of moisture and 122.22 kcal/100g of caloric value. Lipid composition 39.425% of SFAs, 43.518% of MUFAs and 17.057% of PUFAs. It also presented ∑PUFAs/∑SFAs ratios of 2.31 and ∑PUFAs (n-6/n-3) of 3.78. As AI of 0.44, TI of 0.92 and HH of 2.02. Tambaqui meat of 1.10 ± 0.10 kg in flatted cut contains good proximal contents, with high protein content and excellent lipid content, being considered a low-fat meat, with low moisture content and low caloric value and rich in minerals. It can also be considered a good source of MUFAs and PUFAs, especially n-3 and n-6, with high nutritional value, in addition to essential fatty acids, ALA, AA, DHA and EPA, which were crucial to provide good levels of lipid quality.

Composição mineral, ômegas e qualidade lipídica em resíduos de gordura visceral de tambaqui (Colossoma macropomum Cuvier, 1818)

This study aimed to determine the mineral composition, fatty acid profile, omegas and lipid quality indexes in the visceral fat residues of tambaqui (C. macropomum). Three pieces of visceral fat were collected from 20 fish weighing 1.10 ± 0.10 kg, which were homogenized and sent for compositional analysis. Minerals were determined by AOAC Official method 969.23 and 968.08. The fatty acids were grouped to calculate the ∑PUFAs/∑SFAs fatty acids ratio and the proportion of polyunsaturated fatty acids ∑PUFAs (n-6/n-3), atherogenicity indixes (AI) were calculated, thrombogenicity (TI), and ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). Mineral elements were found, 0.68 ± 0.015 mg/100g of total iron, 159.16 ± 14.32 mg/100g of Na+, 63.90 ± 5.11 mg/100g of K+, 10.28 ± 0. 62 mg/100g of Ca2+and 7.31 ± 0.58 mg/100g of Mg2+. As for fatty acids, 40.10% of SFAs, 38.10% of MUFAs and 21.80% of PUFAs. The calculations indicated significant values of omegas, 3, 6, 7 and n-7. There were ∑PUFAs/∑SFAs ratios of 1.84 and ∑PUFAs(n-6/n-3) of 6.22, with an AI of 0.50 and a TI of 0.93 and HH of 2.16. The 1.0 ± 0.10 kg tambaqui visceral fat residues can be evaluated as having high nutritional value, in addition to being a viable option for oil extraction and inclusion in animal feed.

Study of the functional properties of a fermented milk product based on mare’s milk

In the last few years, there has been a growing interest in the use of mare’s milk for human nutrition as well as in the use of this product for treatment and prevention of diseases such as hepatitis, chronic pathologies of the gastrointestinal tract, tuberculosis and others. The beneficial properties of mare’s milk are determined first of all by its significant differences from ubiquitous cow’s milk. Many studies show that consumption of fermented milk products offers various advantages for health and the use of probiotic cultures in the composition of starters for fermented milk products allows imparting several functional properties to a product. However, kumis is the only available fermented milk product from mare’s milk on the market. Therefore, the development of new fermented milk products based on mare’s milk is topical and highly demanded. Fermented milk products were developed based on mare’s milk and mare’s milk with addition of cow’s milk using the association consisted of the starter for yogurt and the probiotic strain L. rhamnosus F. The aim of the work was to determine functional properties of fermented milk products based on mare’s milk and mare’s milk with addition of cow’s milk by in vitro methods. It was proved that the products had the high total antioxidant capacity, antiradical and antimicrobial activities as well as the low value of atherogenicity (1.22); the ratio of hypocholesterolemic fatty acids to hypercholesterolemic fatty acids is 1.40.