Linoleic Content Research Articles

Deciphering the behind blackspot exocarp disorder in avocado cv. Hass through a hormonal, transcriptional and metabolic integration approach

Avocado cv. Hass is an important sub-tropical crop with an increasing global demand. However, the avocado supply chain experiences significant fruit losses, particularly during the postharvest stage due to diseases and disorders that manifest after prolonged cold storage or the ready-to-eat stage. The blackspot exocarp disorder, which appears as brown or black blotches only after extended cold storage conditions, leads to substantial commercial losses for exported avocados. This research aimed to identify transcriptomic, metabolomic, and hormonal changes in avocado fruits affected by blackspot disorder, differentiating between the green and black exocarp tissues directly impacted by this physiological disorder. The results showed a correlation between the black-colored exocarp of blackspot affected fruits with high levels of gibberellins, cytokinins, jasmonic acid and salicylic acid hormones. Metabolically, these changes were accompanied by a high fatty acid content of oleate, palmitate and linoleate. Using a metabolic pathway reconstruction analysis, we integrated hormonal and metabolic data with transcriptomic information. This approach identified several genes involved in central carbon metabolism, long-chain fatty acid elongation, and jasmonate/salicylate biosynthesis pathways, as well as a possible accumulation of lignins due to a high expression of genes associated with the phenylpropanoid pathway in the black exocarp of blackspot-affected fruits. These findings suggest that blackspot disorder results from a combination of plant defense mechanisms triggered to strengthen the fruit exocarp tissue.

Diallel analysis, maternal effect and heritability in groundnut for yield components and oil content

BackgroundGroundnut is one of the world's major food and oil crops. Being sources of nutrition and vegetable oil, rich in affordable and digestible protein, it is a strategic crop in Burkina Faso for food security, nutrition, and cash income. Understanding the nature of gene effect and genetic variation affecting yield and yield component traits will contribute to designing appropriate breeding methods for groundnut improvement and increase selection efficiency in Burkina Faso. MethodsIn 2018, a total of 30 F2 progenies were generated through a 6 x 6 full diallel mating using six different and contrasting varieties. In 2019, parents and progenies were evaluated in a lattice square design in 3 replications at ICRISAT-Mali experimental field to assess the general combining ability (GCA) and specific combining ability (SCA) effects, the inheritance and the maternal and reciprocal effects for yield component traits (YCT) and oil content (OC). ResultsSignificant variabilities were observed among the parental genotypes and their F2 progenies for DTH, PSR, HPW, PL, PWD, SL, SWD, and OAC. Mean performance of the six parents were HPW (117.05g), HSW (57.24 g), PYH (1914.76), SYH (1312.73), PL (2.52), PWD (1,19), SL (1.38), SWD (0.83), OC (49.43), OAC (50.43) and LAC (33.61). Parent QH243C presented the highest value for SWD (1.02 cm) and OAC (60.76) while the parent ICGV09195 had the highest value of OC (50.36). Chalimbana presented the highest value of HPW (169.61 g), PL (2.98 cm), PWD (1. 41 cm), and SL (1.57 cm) while CG7 presented the highest value for HSW (75. 14 g), and SYH (1639.28 kg). Both YCT and OC are controlled by additive and non-additive gene effects with a predominance of additive gene action for HSW, SL, and SWD, whereas HPW, PL, PWD, and OAC were found to be more controlled by non-additive gene effects. Maternal effects as well as nuclear and cytoplasmic interaction effects were observed for both YCT and OC indicating that YCT and OC are influenced by a combination of genetic factors from both the maternal parent and the nuclear genome, as well as cytoplasmic factors such as mitochondrial DNA. Broad sense heritability ranged from 3.76 % to 91.56 %, and higher broad sense heritability values were recorded for pod length (91.56 %), hundred pod weight (83.71 %) and pod width (80.95 %). ConclusionThe study yields valuable insights into the inheritance of YCT and OC. The parents, Chalimbana and CG7, showed promise as good combiners for both yield component traits and oil content when used as male parents while TE3, Sh470P and QH243C can be used as female for the oil content and its components (oleic and linoleic content).

Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification.

Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.

Comparison of Twenty Selected Fenugreek Genotypes Grown under Irrigated and Dryland Conditions: Morphology, Yield, Quality Properties and Antioxidant Activities

In this study, 18 fenugreek genotypes and two cultivars were cultivated under irrigated and dryland conditions to determine the morphological, yield, quality, and bioactive properties. The morphological and seed yield values showed differences among the fenugreek genotypes and cultivars. The PI 286532 and PI 639185 genotypes for total alkaloid content and the PI 426973 and PI 572538 genotypes for trigonelline content were prominent under both irrigated and dryland conditions. The PI 215615 and PI 286532 genotypes were found to be rich in fixed oil contents under two growing conditions, while all fenugreek genotypes had high linoleic contents. The PI 568215 and PI 251640 genotypes and the gürarslan cultivar had the highest antioxidant activity compared with the other genotypes. The PI 215615 and PI 302448 genotypes and the gürarslan cultivar were found to be superior with respect to phenolic and flavonoid contents. Generally, the cluster analysis clustered the genotypes into two main groups and two sub-groups. Group B included more than 66% of the genotypes and cultivars. The biplot analysis accounted for over 53% of total variations. As a result of this study, most of the genotypes were found to be high in the examined properties, and these genotypes were good sources of natural components with potential applications in the food and pharmaceutical industries.

Comparison of nutritional composition, bioactivities, and FTIR- ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus, Pleurotus ostreatus, Calocybe sp. (MK-white), Ganoderma lucidum

Mushrooms have been consumed as delicacies since ancient times; however, little knowledge is available on the nutritional and bioactive properties of commercially grown mushroom species in Sri Lanka; button (Agaricus bisporus), oyster (Pleurotus ostreatus), Makandura white (Calocybe sp.), and Reishi (Ganoderma lucidum). Samples from four mushroom species were analysed for proximate composition, mineral and fatty acid content, and antioxidant, antidiabetic, and microstructural properties. Carbohydrate, protein, fat, ash, and dietary fibre content in mushroom species ranged from 64.83–79.97%, 10.53–23.29%, 0.57–4.37%, 2.80–11.00%, and 33.04 to 75.33%, respectively. The highest (P ≤ 0.05) protein and ash content were observed in A. bisporus, and G. lucidum had the highest (P ≤ 0.05) fat and dietary fibre content. When considering the micronutrients, G. lucidum comprised higher (P ≤ 0.05) Ca, Mg, Mn, and Cu, while A. bisporus had higher (P ≤ 0.05) Fe and Zn contents than other species. Essential omega-6 fatty acid, linoleic (18:2n-6) content was in the range of 37- 81% in studied mushroom samples. Results obtained from FTIR (Fourier transform infrared spectroscopy) in conjunction with ATR (Attenuated total reflectance) revealed the presence of functional groups associated with fat (̴1740 cm−1), protein (̴1560 cm−1), polysaccharides (1500–750 cm−1) and moisture (̴3300 cm−1) in mushroom samples. According to the results, P. ostreatus showed the highest (P ≤ 0.05) polysaccharide content, while G. lucidum showed the lowest (P ≤ 0.05). The highest (P ≤ 0.05) total phenolic content (TPC) (3.95 ± 0.05 mg GAE/g DW) and total flavonoid content (TFC) (2.17 ± 0.06 mg CE/g DW) were observed in P. ostreatus. Antioxidant activity measured by DPPH, ABTS, and FRAP methods was higher (P ≤ 0.05) in P. ostreatus and A. bisporus compared to the other two species. Among all the studied mushroom species, G. lucidum showed the highest (P ≤ 0.05) α-amylase (IC50 = 77.51 ± 6.80 µg/mL) and α-glucosidase (IC50 = 0.4113 ± 0.08 µg/mL) inhibition activities. This study reveals the potential of using A. bisporus, G. lucidum, and P. ostreatus for nutritional, functional, and therapeutic uses.Graphical

Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce

The co-inoculation fermentation of different microorganisms plays a crucial role in soy sauce fermentation in terms of enriching the composition of the volatile compounds. Therefore, the present study sought to investigate the effect of co-inoculation fermentation of Aspergillus oryzae and Zygosaccharomyces rouxii on the dynamics of volatile compounds in soy sauce using the combination of gas chromatography-mass spectrometry (GC-MS) and multivariate correlation analysis. A total of 124 volatile compounds were identified by A. oryzae and Z. rouxii inoculation alone and co-inoculation, including hydrocarbons, fatty acids, phenols, fatty esters, and benzamides. The content of phenylethyl alcohol, ethyl linoleate, and ethyl palmitate was significantly increased, and the metabolic pathways of multiple volatile compounds were affected in soy sauce inoculated with Z. rouxii. The present study results potentially contribute to the optimization of soy sauce fermentation processes.

The Impact of Climatic Conditions on Oil Content and Quality, in Sunflower

Sunflower (Helianthus annuus L.) crop is grown worldwide, under a range of agro-environments. This crop is primarily grown for its edible oil but also for its achenes (confectionery types), both commonly used in human food. With ongoing climate change, sunflower, as a spring crop, could be more exposed to the direct effect of heat stress and to different drought scenarios, resulting in severe yield losses, oil content decrease and alteration of fatty acids composition. The oil concentration in sunflower (whether linoleic or oleic varieties) is valued above the contribution of genotype, of environment but also of the crop management. In our study, with different sunflower hybrids, experimented in different conditions of the environment, we obtained results on oil content and fatty acids composition. The oil content in kernels is influenced by climate. This depends by air temperature in period of anthesis or during grain filing, also by rainfall. The unsaturated fatty acids of sunflower oil are much more affected by genotype and environment than the saturated ones. Cooler regions offer a more favorable climate for the oil and linoleic acid synthesis. There is an indirect relationship for oleic and linoleic content, in sunflower oil.

Development and Complex Application of Methods for the Identification of Mutations in the FAD3A and FAD3B Genes Resulting in the Reduced Content of Linolenic Acid in Flax Oil.

Flax is grown worldwide for seed and fiber production. Linseed varieties differ in their oil composition and are used in pharmaceutical, food, feed, and industrial production. The field of application primarily depends on the content of linolenic (LIN) and linoleic (LIO) fatty acids. Inactivating mutations in the FAD3A and FAD3B genes lead to a decrease in the LIN content and an increase in the LIO content. For the identification of the three most common low-LIN mutations in flax varieties (G-to-A in exon 1 of FAD3A substituting tryptophan with a stop codon, C-to-T in exon 5 of FAD3A leading to arginine to a stop codon substitution, and C-to-T in exon 2 of FAD3B resulting in histidine to tyrosine substitution), three approaches were proposed: (1) targeted deep sequencing, (2) high resolution melting (HRM) analysis, (3) cleaved amplified polymorphic sequences (CAPS) markers. They were tested on more than a thousand flax samples of various types and showed promising results. The proposed approaches can be used in marker-assisted selection to choose parent pairs for crosses, separate heterogeneous varieties into biotypes, and select genotypes with desired homozygous alleles of the FAD3A and FAD3B genes at the early stages of breeding for the effective development of varieties with a particular LIN and LIO content, as well as in basic studies of the molecular mechanisms of fatty acid synthesis in flax seeds to select genotypes adequate to the tasks.

Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids

The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. The aim of this study was to evaluate the nutritional potential of 14 different vegetable by-products from the oil industry (flour, meals, and groats) in terms of fatty acid composition and to investigate the effect of theoretical fortification of the bakery products with by-products high in ω-3. Results showed that some of the analyzed samples contain significant amounts of polyunsaturated fatty acids. Organic walnut flour and grape seed flour had a linoleic acid content higher than 60%. By-products obtained from thistle and sesame had a linoleic acid content ranging between 47.32% and 54.72%. Higher linolenic content was obtained for hemp flour (33.22%), red grape seeds meals (33.62%), and golden flax meals (64.65%). By theoretical fortification of wheat and wholemeal flours with high ω-3 by-products in a proportion of 5, 10, and 15%, the ω-3 content increased (2.2- to 22-fold higher) while the ω-6/ω-3 ratio decreased from 5.22 to 0.52–2.86 for wheat flour, and from 16.80 to 0.81–5.53 for wholemeal flour. These vegetable by-products from the oil industry could represent valuable sources of essential fatty acids for the food application, representing valuable ingredients that could be added for the production of functional foods.

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

AbstractThe purpose of this study was to investigate the changes in the composition of Nongxiangxing baijiu (Chinese liquor) over 5 years of natural aging and under different irradiation doses of 60Co. We discuss the differences between the two approaches to aging and provide theoretical support for the feasibility of irradiation aging of baijiu. Low‐dose (3 kGy and 6 kGy) and high‐dose (50 kGy and 100 kGy) irradiation were used to assess the effect of irradiation on baijiu compounds. The results show that the chemical reaction processes of natural aging and irradiation are similar, and both can promote the production of aldehydes and acids in baijiu, which contribute to the flavor of aging. Specifically, after irradiation at ≥3 kGy, furfural was not detected. The content of ethyl linoleate decreased after irradiation at ≤6 kGy, but it was not detected after irradiation at ≥50 kGy. The electronic nose prediction model showed that the flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. The application of 60Co irradiation in the aging of Nongxiangxing baijiu has significant value.Novelty impact statement The chemical reaction processes of natural aging and irradiation are similar, both can promote the production of aldehydes and acids in baijiu. The flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. Furfural and ethyl linoleate can be used as potential indicators to determine whether baijiu was irradiated.

Quality of Tobacco Seed Oil from <i>Voor-Oogst</i> Variety Using Ultrasonic-Assisted Extraction

Tobacco seed of the Voor-oogst variety has a high oil content and is harvested as waste from tobacco plantations, but it has not been utilised optimally. The purpose of this research was to obtain the best quality oil from tobacco seed using ultrasonic-assisted extraction (UAE). Oil was extracted from tobacco seeds using ultrasonic waves with various extraction times (30, 60, and 90 minutes) and n-hexane solvent volume (100, 125, and 150 mL). The quality of the oil was determined based on the moisture content, acid number, and saponification number. An analysis using ANOVA was performed to identify the best quality of oil statistically. The highest yield from the extraction process was 23.38% oil from 90 minutes of extraction treatment and 150 mL of solvent volume. The extraction treatment using n-hexane solvent volumes of 125 and 150 mL had a similar yield based on ANOVA. The main fatty acid of tobacco oil was linoleic acid (54.10%), oleic acid (8.18%), palmitic acid (7.92%), and stearic acid (2.10%). Based on the high linoleic content, the Voor-oogst variety of tobacco seed oil has the potential to be applied in the fields of cosmetics and food supply.

Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening

The presence of ethyl carbamate in traditional fermented food is a public health concern for the FDA. The effect of forced photoirradiation (0–150,000 lx) and thermal stress (4, 25, 40 °C) on ethyl carbamate (0–150 μg/L) on physiological characteristics of Baijiu, such as esters content, photochemical degradation, and hydrogen-bond interaction efficiency were monitored by ultra high performance liquid chromatography quadrupole-orbitrap and the dynamic changes by digital foodomics analysis. Furthermore, 748 trace components covering 11 subclasses were identified in Baijiu and 71 esters were screened by Spearman’s correlation, fold changes, P values and VIP values. A forward stepwise multiple regression and discriminant analysis were performed for predicting the content of esters from appearance characteristics obtained by foodomics analysis, reaching R-square values up to 0.91. A reduction of the present variation in ethyl lactate, ethyl caproate, diethyl succinate, ethyl oleate and ethyl linoleate concentration could possibly result in a better understanding of the ethyl carbamate effects. Ethyl carbamate was found to cause esters hydrolysis through inter-molecular interaction in various species of alcoholic drinks. It was demonstrated that the light exposure level and thermal intensity applied for ethyl carbamate-spiked Baijiu samples did not unambiguously influence esters concentration in Baijiu. Future research should focus on moderate light exposure level and thermal stress and should aim at reducing natural ethyl carbamate by more closely controlling the esters content of the ripening degree.

Phytochemical Characterization of Extracts from Fagraea Fragrans and Juglans Regia by GC-MS Analysis

Fagraea fragrans and Juglans regia have several therapeutic applications. The present study aimed to analyze the phytochemical compositions of a methanolic crude extract from the stem bark of F. fragrans and an oily liquid from a chloroform extract of seeds of J. regia. Approximately, 220 g of methanolic crude extract (yield = ca. 5%) was obtained from the stem bark of F. fragrans from hot-solvent extraction, and approximately, 45 g of chloroform oily liquid (yield = ca. 1.5%) was obtained from the seeds of J. regia by maceration technique. The phytochemical compositions of these two extracts were analyzed separately by injecting an aliquot of 1.0 μL solution of each extract prepared in hexane to a GC-MS instrument fitted with a DB-5 column of the dimension 50 m × 0.25 mm, i.d., 0.25 μm film thickness. The presence of fourteen components, including fragrant aldehydes and bioactive sterols, was identified in the methanolic crude extract and the presence of eight components, including fatty acids, fatty esters, and γ-tocopherol, was identified in the chloroform oily liquid. For the first time, we report the presence of γ-tocopherol (3.46%), n-hexanoic acid (1.26%), ethyl hexadecanoate (4.70%), ethyl oleate (6.59%), and a high content of ethyl linoleate (29.93%) in this chloroform oily liquid. From this study, we concluded that F. fragrans and J. regia have bioactive compounds of pharmaceutical importance. Therefore, these compounds can be extracted from these plants for therapeutic applications.

Genome-wide approaches delineate the additive, epistatic, and pleiotropic nature of variants controlling fatty acid composition in peanut (Arachis hypogaea L.).

The fatty acid composition of seed oil is a major determinant of the flavor, shelf-life, and nutritional quality of peanuts. Major QTLs controlling high oil content, high oleic content, and low linoleic content have been characterized in several seed oil crop species. Here, we employ genome-wide association approaches on a recently genotyped collection of 787 plant introduction accessions in the USDA peanut core collection, plus selected improved cultivars, to discover markers associated with the natural variation in fatty acid composition, and to explain the genetic control of fatty acid composition in seed oils. Overall, 251 single nucleotide polymorphisms (SNPs) had significant trait associations with the measured fatty acid components. Twelve SNPs were associated with two or three different traits. Of these loci with apparent pleiotropic effects, 10 were associated with both oleic (C18:1) and linoleic acid (C18:2) content at different positions in the genome. In all 10 cases, the favorable allele had an opposite effect-increasing and lowering the concentration, respectively, of oleic and linoleic acid. The other traits with pleiotropic variant control were palmitic (C16:0), behenic (C22:0), lignoceric (C24:0), gadoleic (C20:1), total saturated, and total unsaturated fatty acid content. One hundred (100) of the significantly associated SNPs were located within 1000 kbp of 55 genes with fatty acid biosynthesis functional annotations. These genes encoded, among others: ACCase carboxyl transferase subunits, and several fatty acid synthase II enzymes. With the exception of gadoleic (C20:1) and lignoceric (C24:0) acid content, which occur at relatively low abundance in cultivated peanuts, all traits had significant SNP interactions exceeding a stringent Bonferroni threshold (α = 1%). We detected 7682 pairwise SNP interactions affecting the relative abundance of fatty acid components in the seed oil. Of these, 627 SNP pairs had at least one SNP within 1000 kbp of a gene with fatty acid biosynthesis functional annotation. We evaluated 168 candidate genes underlying these SNP interactions. Functional enrichment and protein-to-protein interactions supported significant interactions (P-value < 1.0E-16) among the genes evaluated. These results show the complex nature of the biology and genes underlying the variation in seed oil fatty acid composition and contribute to an improved genotype-to-phenotype map for fatty acid variation in peanut seed oil.

Metformin Weakens the Angiogenic Potential of Human Bone Marrow Mesenchymal Stem Cells (hBMSCs) by Activating Mammalian Target of Rapamycin (mTOR) Signaling

To study metformin’s effect on the angiogenesis of human bone marrow mesenchymal stem cells (hBMSCs). Cells were treated with metformin (0.5, 1, 10, 50, 100, 200 and 500 βM) for 14 days, followed by analysis of cell viability and total fatty acid profile, level of VEGFR-2, Tie-2, VE-Cadherin and mTOR signaling protein, cell differentiation by microtubule generation and cell migration by transwell assay. Metformin dose dependently decreased cell survival and reduced palmitate, oleate, stearate and linoleate content. In addition, it downregulated VEGFR-2 and Tie-2 and decreased the angiogenic potential of BMSCs and down-regulated VE-Cadherin. Western blot and PCR analysis showed that metformin activated mTOR signaling and up-regulated the transcription of autophagyrelated genes. Metformin can reduce BMSCs angiogenic potential by regulating mTOR signal pathway.

Reference Genes and Expression Analysis of Seed Desaturases Genes in Soybean Mutant Accessions.

Soybean oil is the second most-produced vegetable oil worldwide. To enhance the nutritional quality and oxidative stability of soybean oil, many soybean breeding programs are trying to increase oleic acid content and reduce linoleic and linolenic acid contents. The fatty acid profile of soybean oil is controlled by many genes, including those which code for omega-3 and omega-6 desaturases. Mutations in GmFAD2-1 and GmFAD3 genes are widely studied and their combinations can produce soybean oil with high oleic and low linoleic and linolenic content. However, few studies evaluate the effect of these mutations on gene expression. Therefore, the present study sought to identify reference genes, evaluate the expression of GmFAD2-1 and GmFAD3 seed desaturase genes in thirteen wild-type and mutated soybean accessions, and associate the expression patterns with fatty acid composition and with the GmFAD2-1 and GmFAD3 genotypes. GmCONS7 and GmUKN2 were identified as the best reference genes for combined use to normalize data. The GmFAD2-1A mutation of PI603452 accession was associated with a decrease in gene expression of GmFAD2-1A; however, downregulation may not be due to the truncated enzyme structure alone. These results suggested that there are factors other than GmFAD2-1A and GmFAD2-1B that have a considerable effect on oleic content, at least in soybeans with mutations in these two genes.

Intramuscular adipocyte and fatty acid differences between high-fat and control rabbit groups subject to a restricted diet.

Fatty acids of intramuscular fat (IMF) in rabbits can influence meat quality, but it is unclear which fatty acids benefit to human health. A rabbit model of weight gain and weight loss was constructed using two rabbit groups and two growth stages. Stage 1 included control group1 fed a commercial diet(CG1) and experimental group1 fed a high fat diet (EG1). Stage 2 include control group2(CG2) and experimental group2 (EG2) both fed a restricted commercial diet. We detected differences in blood biochemical indicators as well as changes in intramuscular adipose cells and intramuscular fatty acid content in control and experiment groups at two stages. High fat induction can make rabbits become obese, have higher concentrations of glucose (GLU), total cholesterol (TC), triglyceride (TG), low density lipoprotein‐cholesterol (LDL‐C) and free fatty acid (FFA), and lower concentrations of insulin (INS). In addition, a high‐fat diet promotes hypertrophy of precursor adipocytes in femoral muscles. Conversely, a restricted diet causes weight loss, decreases the concentration of TG, FFA, and INS in CG2 and EG2, and increases the deposition of unsaturated fatty acids in the femoral muscle. The content of monounsaturated trans oleic acid (C18:1n‐9T) in EG2 was significantly higher than in CG2, whereas oleic acid (C18:1n‐9C) was significantly lower in EG2 than in CG2. The polyunsaturated fatty acids Linolenate (C18:3 n‐3) and cis‐5,8,11,14,17‐Eicosapentaenoate (C20:5 n‐3) increased in CG2 and EG2. The content of Linoleate (C18:2 n‐6) and γ‐Linolenic acid (C18:3 n‐6) significantly increased in CG2. The content of cis‐11,14‐Eicosatrienoic acid (C20:2) decreased significantly in CG2, but increased significantly in EG2.Thus, a high‐fat diet can increase the formation of unhealthy fatty acids. Conversely, weight loss due to a restricted diet leads to an increase in unsaturated fatty acids in the femoral muscle, indicating that it reduces obesity symptoms and it may improve meat quality in rabbit.

Amino acid composition of low-fat sesame flour and prospects for its use in manufacturing organic products for special purposes

The article presents a qualitative assessment and chemical component of sesame flour depending on the color. Enrichment of consumer products to increase the nutritional value of products intended for major populations is extremely important today. Increasing the nutritional value of products using various technological techniques, for example, by adding raw materials of natural origin, in particular, sesame flour is a promising solution of the issueo. This flour contains a large number of nutritious and valuable nutrients. Therefore, the determination of the qualitative content and amino acid composition for further use and combination with other types of raw materials is relevant. The purpose of the research was to study the feasibility of using non-traditional baking raw material of sesame seed flour, evaluation of its amino acid composition for further use in the baking industry in the development of technology for special purpose organic products. The flour of sesame seeds of different colors harvested in 2017–2020 was used for research. The amino acid composition in low-fat sesame flour, depending on the color, allows us to note that the content of essential and substitutable acids on average over the years of research was higher in black flour, and the lowest - in dark brown. The high content of glycine was noted in black sesame – 1.398 g, 0.017 g lower than white, gold – 0.040 g, light brown – 0.058 g and dark brown – 0.082 g. Palmitoleic and oleic (omega-9) represent Monounsaturated fatty acids in sesame low-fat flour. The color of sesame flour has a signifcant effect on their content. Of the polyunsaturated fatty acids, the highest content of linoleic is founding in black – 19.5 g, only 0.2 g less in white and 0.5 g – in gold. Light and dark brown compared to black were lower by 0.8 and 1.1 g, respectively. Кey words: essential and replaceable amino acids, cealics, hypocalcemia, gluten-free products, color.

Effects of unsaturated fatty acid methyl esters on the oxidation stability of biodiesel determined by gas chromatography-mass spectrometry and information entropy methods

To explore the trend of fatty acid methyl esters (FAMEs) during the oxidation process of biodiesel, this study uses gas chromatography - mass spectrometry (GC-MS) combined with information entropy theory to propose a new method to analyze the effect of FAMEs on the stability of biodiesel (especially with different amounts of unsaturated FAMEs). The induction periods of the main FAMEs in biodiesel were determined by the Rancimat method. The results showed that the longest induction period of methyl stearate was 248 h, while the induction of methyl linoleate was only 0.12 h. Accelerated oxidation of biodiesel, using GC-MS analysis showed that the oxidation trends of FAMEs was different. The oxidation rate of methyl linoleate was the fastest. A mathematical equation was proposed to calculate the trend of FAMEs. The results showed that during the 5 h accelerated an oxidation process, the content of methyl linoleate decreased from 28.35% to 2.10%, while the content of methyl oleate decreased by 18.21%. Using information entropy, the weighting coefficients of FAMEs in the oxidation process of biodiesel were calculated. The weighting coefficient of methyl linoleate was as high as 0.6797. Methyl linoleate was the main reason why biodiesel was easily oxidized.

Comparison of pyrogallol derivative performance using methyl linoleate from sunflower oil and corn oil as biodiesel antioxidant additives

Biodiesel is an alternative fuel derived from vegetable oils. Biodiesel has the disadvantage of being easily oxidized due to unsaturated bonds. Previous studies have shown that pyrogallol and pure methyl linoleate’s reaction with 2.2 diphenyl-1-picrylhydrazyl (DPPH) to form pyrogallol derivative has been proven to improve the solubility and performance of pyrogallol as an antioxidant in biodiesel. However, the use of pure methyl linoleate is not economical if applied at the industrial scale. In this research, pyrogallol derivative performance using impure methyl linoleate obtained from transesterification of sunflower oil and corn oil, which forms sunflower biodiesel and corn biodiesel, was compared. Based on GCMS, the methyl linoleate content of sunflower biodiesel was 54.13%, and corn biodiesel was 47.27%. FTIR showed a shift in the C-O group’s peak from the base of the biodiesel spectra, which shows the formation of a pyrogallol derivative. LCMS/MS showed m/z values indicating that the compound contained methyl linoleate and pyrogallol dimer. The addition of both compounds showed a low absorbance difference value in UV-Vis, thus have better solubility in biodiesel than pure pyrogallol. The addition of both compounds showed a negative slope of iodine number and a longer induction period than palm oil biodiesel.