Percentage Of Monounsaturated Fatty Acids Research Articles

Assessment of Moringa Seed Oil: Fatty Acid Profile, Oxidative Stability and Antioxidant Activity

Moringa oleiferais called the “miracle tree” and it has more vitamins than even some fruits and vegetables like oranges, carrots etc. Objective: To assess functional groups and compare oxidative stability, fatty acid profile, free fatty acid concentration, and antioxidant activity to commercial vegetable oil. Methods: The moringa seed oil was extracted by cold press extraction and solvent extraction by n-hexane and petroleum ether. Functional group, lipid peroxidation, fatty acid profile, antioxidant activity, and FFAs % were analyzed by FTIR, TBARS, GC-MS, DPPH, and titration respectively. Results: The FTIR spectra of prepared samples showed common functional groups of triglycerides, including a sharp peak at 2984 cm-1 for aliphatic C-H stretching. The maximum TBARS value was 0.234 ± 0.03% in T0 at 30 days of storage, whereas the lowest was 0.167 ± 0.04% in T1 at 0 day. The GC-MS analysis of screw press moringa oil showed a high percentage of monounsaturated fatty acids, with 71.38 ± 0.01% oleic acid, 7.01 ± 0.01% palmitic acid, and 1.92 ± 0.01% linoleic acid. At 15 days of storage, FFAs were 2.28 ± 0.06%, showing low hydrolytic rancidity. The Antioxidant Activity in DPPH analysis was 44.46 ± 0.02%, showing high antioxidant properties. Conclusion: The characteristics of moringa seed oil indicate that it could be an effective edible oil and suitable for the production of food items and other edible products in the food and nutraceutical sectors.

Box–Behnken modeling of biodiesel production from Botryococcus braunii microalgae

AbstractThis research aimed to model and optimize the growth factors and enhance the lipid yield from Botryococcus braunii microalgae, and to design a system for obtaining biodiesel from these lipids as this does not compromise food security. Botryococcus braunii, grown on a modified Chu‐13 medium, reached the stationary phase after 27 days with a maximum cell count of 265 × 104 cells mL−1 after 27 days and maximum biomass yield of 725 mg L−1 after 30 days on modified Chu‐13 medium, which was higher than growth on Basal SAG medium. The maximum lipid content (18.47%) and lipid yield (4.46 mg L−1day) were obtained when B. braunii was cultivated on modified Chu‐13 medium after 30 days. Gas chromatography (GC) analysis for the lipids indicated that the highest percentages of SFAs (51.03%) and lowest percentages of monounsaturated fatty acids (MUFAs) (36.47%) and polyunsaturated fatty acids (PUFAs) (12.49%) were obtained by culturing B. braunii on modified Chu‐13 medium. The effect of different growth parameters (N2 level, NaHCO3, and CO2 concentrations) on growth yield was modeled by using D‐optimal design response surface methodology (RSM).

Beneficial Effect of Olive Oil and Its Derivates: Focus on Hematological Neoplasm.

Olive oil (Olea europaea) is one of the major components of the Mediterranean diet and is composed of a greater percentage of monounsaturated fatty acids, such as oleic acid; polyunsaturated fatty acids, such as linoleic acid; and minor compounds, such as phenolic compounds, and particularly hydroxytyrosol. The latter, in fact, are of greater interest since they have found widespread use in popular medicine. In recent years, it has been documented that phenolic acids and in particular hydroxytyrosol have anti-inflammatory, antioxidant, and antiproliferative action and therefore interest in their possible use in clinical practice and in particular in neoplasms, both solid and hematological, has arisen. This work aims to summarize and analyze the studies present in the literature, both in vitro and in vivo, on the possible use of minor components of olive oil in some hematological neoplasms. In recent years, in fact, interest in nutraceutical science has expanded as a possible adjuvant in the treatment of neoplastic pathologies. Although it is worth underlining that, regarding the object of our study, there are still few preclinical and clinical studies, it is, however, possible to document a role of possible interest in clinical practice.

Associations of fatty acids with the risk of biliary tract calculus and inflammation: a Mendelian randomization study

BackgroundThe presence of gallstones in both the gallbladder and bile ducts is referred to as cholelithiasis. The prevalence of cholecystolithiasis and bile duct stones differs. Observational and Mendelian randomization (MR) studies have elucidated the significant contributing role of numerous fatty acids (FAs) in the development of cholelithiasis. Despite numerous studies about cholelithiasis, evidence on the relationship between serum FA levels and cholecystolithiasis, as well as bile duct stones with or without inflammation, remains insufficient.MethodsA two-sample MR study was designed to clarify the impact of serum FA levels on various bile duct inflammatory diseases. The summary statistics of single nucleotide polymorphisms (SNPs) associated with fatty acids were obtained from the UK Biobank (UKB) and included data from 114,999 participants. The researchers obtained GWAS summary statistics for cholecystolithiasis and bile duct stones in 463,010 and 361,194 European participants, including cases with and without inflammation. No sample overlap between the exposure and outcome was verified through the “mr-lap” package. The SNPs were screened to identify instrumental variables (IVs). Cochran’s Q test was applied for heterogeneity assessment. Inverse variance weighting (IVW) (fixed effects or random effects), MR-Egger regression and weighted median methods were used for MR. Multivariable MR was applied to determine the direct effect of each exposure on the outcome. A false discovery rate (FDR) was applied to adjust for multiple testing correction based on the Benjamini-Hochberg method. Finally, the FinnGen Consortium was used to validate some results.ResultsThe overall concentration of polyunsaturated fatty acids (PUFAs) in the serum was negatively associated with the risk of calculus of the gallbladder with acute cholecystitis (IVW, OR = 0.996, P = 0.038, CI 0.992–0.999; weighted median, OR = 0.995, P = 0.025, CI 0.991–0.999). The percentage of PUFAs to total monounsaturated fatty acids(MUFAs) (IVW, OR = 0.998, P = 0.045, CI 0.997–0.999) and the percentage of PUFAs to total FAs (IVW, OR = 0.997, P = 0.025, CI 0.995–0.999) had a protective role against cholecystitis. The percentage of PUFAs to total FAs had a protective role against calculus of the gallbladder without cholecystitis (IVW, OR = 0.995, P = 0.026, CI 0.990–0.999; MR Egger, OR = 0.99, P = 0.03, CI 0.982–0.998; weighted median, OR = 0.991, P = 5.41e-06, CI 0.988–0.995). Conversely, the percentage of MUFAs to total FAs increased the risk for cholecystitis (IVW, OR = 1.001, P = 0.034, CI 1.0001–1.002). However, there were no causal effects of the above exposures on the outcomes through multivariable MR and multiple testing correction. Finally, the causal effects of the above exposures on cholecystitis were validated in the FinnGen Consortium, which suggested that the percentage of PUFAs to total FAs (IVW, OR = 0.744, P = 0.021, CI 0.579–0.957) had a protective role against cholecystitis.ConclusionThese Mendelian randomization findings suggested that more attention should be focused on people who have low serum PUFA levels, which may have a potential role in the occurrence of calculus of the gallbladder or cholecystitis rather than calculus of the bile duct without cholangitis or cholecystitis.

Effect of genotype on chemical composition and fatty acid profile of guinea pig carcass (Cavia porcellus L.)

The aim of this study was to evaluate the effect of the genotype on the deposition curve of the chemical components and fatty acid profile of carcass of guinea pigs of Peru and Cieneguilla genotypes. Forty-eight male guinea pigs (24 per genotype), randomly distributed in pens with three animals each per genotype were used. Management and feeding protocols, up to 32 wk of age, were similar for both genotypes. The deposition curve of the chemical components was determined using the Gompertz equation. Data of the fatty acid profile were submitted to analysis of varianza under a Randomized Complete Block Design using the SAS Studio Environment software, with a significance level of α = 0.05. The results showed that the asymptote of the moisture and protein content in the carcass of the Peru genotype was higher (P < 0.05) than that of Cieneguilla genotype, but not in the fat content, which was similar (P > 0.05) in both genotypes. Likewise, the function of the relationship between the maximum deposition rate of the three chemical components and the content at adulthood (k) was similar (P > 0.05) in the two genotypes. The age of maximum moisture deposition rate and total protein at the inflection point (ti) are lower than the maximum fat deposition rate in both genotypes. Regarding the fatty acid profile of the carcass, the content of total and individual saturated fatty acids was similar (p > 0.05) in the two genotypes was observed. However, the content of total monounsaturated fatty acids and oleic acid (C18:1C) were higher (p < 0.05) in the Cieneguilla genotype, while the content of total polyunsaturated fatty acids, linoleic and linolenic acids were higher (P < 0.05) in the carcass of guinea pigs of the Peru genotype. In conclusion, the asymptote of moisture content and crude protein in adulthood was higher (p < 0.05) in the Peru genotype. In saturated fatty acid content, there were no statistical differences between both genotypes, but the Cieneguilla genotype contains a higher (p < 0.05) percentage of monounsaturated fatty acids and the Peru genotype has a higher (p < 0.05) percentage of polyunsaturated fatty acids.

Different Conditions during Confinement in Pasture-Based Systems and Feeding Systems Affect the Fatty Acid Profile in the Milk and Cheese of Holstein Dairy Cows.

The diet of dairy cows influences the fatty acid (FA) profiles of their milk and cheese, but how these are affected by different conditions during confinement in a mixed system (MS:grazing + total mixed ration:TMR) is not known. The aim of this study was to compare the FAs of the milk and cheese from MS in a compost-bedded pack barns (CB-GRZ) versus an outdoor soil-bedded pen (OD-GRZ) during confinement, and with a confinement system (100%TMR) in a compost-bedded pack barns (CB-TMR). Individual milk samples (n = 12 cows/group), cheese, and pooled milk (MilkP) samples were collected. The saturated FA percentages in the milk and the omega 6/omega 3 ratio in the MilkP and cheese were greater for the CB-TMR (p < 0.0001), while the unsaturated and monounsaturated FA percentages in the milk were lower for the CB-TMR than the MS (p < 0.001). The milk n-3, C18:3, and conjugated linoleic acid percentages were lower for the CB-TMR than the MS (p < 0.001). The milk n-3 and C18:3 were higher for the CB-GRZ than the OD-GRZ (p < 0.01), but no differences were observed between the MS in the MilkP and cheese. In conclusion, CB-GRZ cows during confinement produced better quality milk compared to OD-GRZ cows. However, the FA profiles of the milk, MilkP, and cheese were affected to a greater extent by the feeding management than by the conditions during confinement.

Meat Quality of Male Layer-Type Chickens Slaughtered at Different Ages

An experiment with male layer-type chickens of the Lohmann Brown Classic breed was carried out at the Institute of Animal Science-Kostinbrod, Bulgaria, aiming to investigate the effect of age at slaughter on the meat quality. The birds were reared in a controlled microclimate, with an initial stocking density of 22 birds/m2. At five weeks of age, fragmentation of the stocking density was applied, decreasing the number to seven birds/m2. Chickens were slaughtered at five and nine weeks of age at an average live weight of 329 g and 1096 g, respectively. After slaughter, 10 chickens from each age group were subjected to analysis to determine the quality of breast and thigh meat. The results of the study showed that the age affected the meat quality parameters of the male layer-type chickens and its effect differed between the breast and thigh. The chickens slaughtered at nine weeks of age displayed a lower pH but darker meat color (p &lt; 0.001) than those slaughtered at five weeks. Furthermore, the older birds showed a significant decrease in the intramuscular fat content in thigh meat (p &lt; 0.01) and a tendency for diminishing in breast meat. This decrease corresponded to the lower percentage of monounsaturated fatty acids (MUFA) in the meat of the nine-week-old chickens (p &lt; 0.01). On the other hand, the meat of the older chickens displayed a higher content (p &lt; 0.01) of polyunsaturated fatty acids (PUFA), especially n-6, leading to a considerably higher n-6/n-3 ratio.

Physicochemical composition and functional properties of bee pollen produced in different locations

This work aimed to investigate the physicochemical and functional composition of bee pollen produced in different municipalities in the state of Rio Grande do Norte/Brazil (RN) and commercial samples produced in other places. To perform these experiments, samples of dehydrated bee pollen were crushed and subjected to physicochemical evaluation, instrumental color, fatty acid profile, evaluation of the presence of bioactive compounds [Total Phenolic Compounds (TPC), carotenoids] and antioxidant activity (reduction of DPPH radical). The pH of the pollen samples varied from 4.55 to 5.08, the protein from 19.01% to 29.71%, and the ash from 2.44% to 4.27%. All pollen samples showed a yellowish-red hue (a* and b* positive), and the pollen produced in Touros/RN/BR stood out with a lighter color (L* = 32.91). The pollen produced in Touros/RN/BR showed a higher (p < 0.05) percentage of saturated fatty acids (41.60%), whereas the pollen collected in Taipu/RN/BR had a higher percentage of monounsaturated fatty acids (7.44%). Pollen samples showed a low concentration of Total Carotenoid Content (TCC) (0.81 to 22.82 µg/g), as well as a high content of TPC (1.79 to 2.28 mg GAE/g) and antioxidant activity (1.40 to 5.70 µmol TE/g) when compared with the consulted literature. According to the obtained results, we could infer that pollen samples from different locations showed variations in physicochemical composition, coloration, fatty acid profile, TPC and antioxidant activity which reflects the geographic diversity inherent to the production sites.

Evaluation of Antioxidant Activity and Fatty Acids Composition of Nile Tilapia (Oreochromis niloticus-mossambicus) Noodles Fortified with Riceberry Germ

Tilapia noodles containing tilapia fish meat as main ingredients were fortified with different concentrations of riceberry germ (0.64%, 0.98%, 1.28%). The aims of this research were to develop tilapia noodle enriched with antioxidant agent from riceberry germ, to characterize the antioxidant activity and fatty acid compositions of developed tilapia noodles fortified with riceberry germ. Oleic acids were reported to be the most abundant fatty acids found in all noodle formulation with value range from 37-42 %. High relative percentages of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were obtained from the noodle fortified with 1.28% of riceberry germ. Similarly, the highest antioxidant activity was also obtained from the noodle fortified with 1.28% of riceberry germ. The noodles enriched with high fish protein and excellent antioxidants were successfully developed in this study.

Tailored designing of a diploid S. cerevisiae natural isolate for increased production of fatty acid ethyl ester

Developing microbial chassis for synthesizing value-added compounds is the most eco-friendly approach to minimize the impacts of overusing fossil fuels and other harsh chemicals. Recent research has focussed on harnessing microbial fatty acid metabolism to generate oleochemicals for use in industries as diverse as fuel production, cosmetics, lubricants and more. Considering the economic viability of generating “green biocatalysts”, we reconfigured the fatty acid biosynthesis pathway in an environmentally robust strain of Saccharomyces cerevisiae MTCC4796 to produce fatty acid ethyl ester (FAEE) with high yield and titer. We applied the push–pull-block strategy wherein a heterologous wax ester synthase (WS2) was initially integrated to establish a FAEE biosynthetic pathway (pull) with additional rewiring including overexpression of PDH-bypass pathway genes for increasing the supply of precursor fatty acyl-CoA (push) and single allele disruption of non-essential genes from competing pathways (block) to maximize the metabolic flux towards FAEE overproduction. Our final engineered strain NGYT carrying 11 genetic modifications produced 26 mg/L and 1 g/L of FAEE before and after glucose optimization respectively. This titer was further scaled-up to reach 5 g/L in fed-batch bioreactors, which, to our knowledge, is the highest reported FAEE titer achieved from Saccharomyces cerevisiae with glucose as carbon source. Additionally, the FAEE’s produced by NGYT strain showed a higher percentage of monounsaturated fatty acids, which are ideally suitable for biodiesel applications. Given the global emphasis on the development of cleaner fuels, the findings from this study expedite our progress towards industrial scale-FAEE production as a substitute to conventional diesel.

FATTY ACID PROFILE OF FAST FOODS, TRADITIONAL SNACKS AND SWEETMEATS OF BANGLADESH

A total of 184 samples from 18 varieties of commercial fast foods, traditional snacks and sweetmeats of Dhaka city were examined for fatty acid composition, percentage of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and saturated fatty acid (SFA). Fatty acid methyl esters prepared from lipid extracts were analyzed by gas-liquid chromatography using capillary columns. The percentage of total fatty acid of these foods was determined. In general, traditional snacks showed high proportion of SFA (ranged 24.4-65.5%) and fast foods showed high proportion of PUFA (ranged 11.9-52.8%). The MUFA content, on the other hand, in all foods ranged 29.8-42.3% with a predominant contribution by oleic acid (18:1). The findings of the study showed that these Bangladeshi commercial fast foods and traditional snacks were high in SFA especially in chicken patties (50.2%), beef pizza (48.1%), beef patties (46.6%), and all sweetmeats (ranged 52.8-65.5%) except kalojam (35.6%). The source of SFA in the fat fraction was basically animal fats and palm oil. The experimental results showed that the Bangladeshi young urbanites who are accustomed to fast foods culture seem to be in the risk of high energy intake with an excessive share of SFA.

Comparison of Different Extraction Processes on the Physicochemical Properties, Nutritional Components and Antioxidant Ability of Xanthoceras sorbifolia Bunge Kernel Oil.

In this study, we investigated and compared the oil yield, physicochemical properties, fatty acid composition, nutrient content, and antioxidant ability of Xanthoceras sorbifolia Bunge (X. sorbifolia) kernel oils obtained by cold-pressing (CP), hexane extraction (HE), aqueous enzymatic extraction (AEE), and supercritical fluid extraction (SFE). The results indicated that X. sorbifolia oil contained a high percentage of monounsaturated fatty acids (49.31–50.38%), especially oleic acid (30.73–30.98%) and nervonic acid (2.73–3.09%) and that the extraction methods had little effect on the composition and content of fatty acids. X. sorbifolia oil is an excellent source of nervonic acid. Additionally, the HE method resulted in the highest oil yield (98.04%), oxidation stability index (9.20 h), tocopherol content (530.15 mg/kg) and sterol content (2104.07 mg/kg). The DPPH scavenging activity rates of the oil produced by SFE was the highest. Considering the health and nutritional value of oils, HE is a promising method for X. sorbifolia oil processing. According to multiple linear regression analysis, the antioxidant capacity of the oil was negatively correlated with sterol and stearic acid content and positively correlated with linoleic acid, arachidic acid and polyunsaturated fatty acid content. This information is important for improving the nutritional value and industrial production of X. sorbifolia.

Residual palm kernel expeller as the support material and alimentation provider in enhancing attached microalgal growth for quality biodiesel production

Albeit the biodiesel production from suspended microalgal system has gained immense interests in recent years, the domineering limitation of being economically infeasible has hindered this technology from partaking into a large-scale operation. To curtail this issue, attached growth system had been introduced by various studies; however, those were still unable to alleviate the socio-economic challenges faced in commercializing the microalgal biomass production. Thus, this study had developed a novel approach in cultivating-cum-harvesting attached Chlorella vulgaris sp. microalgae, whilst using solid organic waste of palm kernel expeller (PKE) as the supporting and alimentation material for microalgal biofilm formation. The effects of three variables, namely, PKE dosage, light intensity, and photoperiod, were initially modelled and later optimized using Response Surface Methodology tool. The derived statistical models could predict the growth performances of attached microalgal biomass and lipid productivity. The optimum growing condition was attained at PKE dosage of 5.67 g/L, light intensity of 197 μmol/m2 s and photoperiod of 8 light and 16 dark hours/cycle, achieving the microalgal density and lipid content of 9.87 ± 0.05 g/g and 3.39 ± 0.28 g/g, respectively, with lipid productivity of 29.6 mg/L day. This optimum condition had led to the intensification of biodiesel quality with a high percentage of monounsaturated fatty acid, i.e., oleic acid (C18:1), encompassing 81.86% of total fatty acid methyl ester components. Given that the positive acquisition of PKE as an excellent supporting material in enhancing the microalgal density and lipid productivity that had resulted in the commercially viable biodiesel quality, this study served as a novel revolution in augmenting the microalgae and solid waste utilities for sustainable energy generation.

Chemometric tools for a better understanding of fatty acid profile of fishes with potential to diversify fishing farming activity

This article evaluates the lipid profile of three fish species with the potential for breeding and diversification in Brazil and worldwide by means of chemometric tools. Grass carp (Ctenopharyngodon idella), Pacu (Piaractus mesopotamicus), and Catfish (Ictalurus punctatus) were captured at 24 months of age and analyzed for lipid profile using gas chromatograph. The multivariate analysis, discriminant and canonical discriminant, were used to better understand the differences in the lipid profiles between the three fish species. The fatty acid profile indicated oleic acid as the major component for all three species, resulting in a high percentage of monounsaturated fatty acids (MUFA). The Pacu presented the lowest content of polyunsaturated fatty acids. Discriminant analysis proved to be an important tool to differentiate lipid profiles between species. The pentadecylic (15:0), palmitoleic (16:1), margaric (17:0), stearic (18:0), arachidonic (20:4), and lignoceric (24:0) fatty acids presented the highest level of discrimination between species. This propagation of fatty acid values from these species reinforces their food quality and expands the possibilities of developing fish farming.

Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast

The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.

Biochemical composition of some Echinodermata (Holothuroidea, Echinoidea) from the Red Sea, Egypt.

In the present study, the biochemical composition of some Echinodermata (Holothuroidea, Echinoidea) from the Red Sea, Egypt was investigated. The results showed that the highest percentage of saturated fatty acids (SFA) was in Holothuria nobilis and the lowest percentage was recorded in Holothuria scabra. The highest percentage of monounsaturated fatty acids (MUFA) was recorded in Pearsonothuria graeffei while the lowest percentage was recorded in Holothuria atra. The highest percentage of polyunsaturated fatty acids (PUFA) was recorded in Holothuria nobilis and the lowest percentage was recorded in Holothuria atra. The highest percentage of omega-3 fatty acids was recorded in Stichopus hermanni however, the lowest percentage was recorded in Diadema setosum. The highest percentage of omega-6 fatty acids was recorded in Bohadschia vitiensis where, the lowest percentage was recorded in Holothuria atra. In addition, nonessential amino acid (NEAA) glycine were the highest in all species and serine was the lowest while Essential amino acid (EAA) arginine was the highest and cysteine was the lowest. All of the NEAA recorded highest concentrations in S. hermanni except proline. The recorded essential amino acids were histidine, isoleucine, phenylalanine, and leucine. The latter was high in Pearsonothuria graeffei. Tyrosine, valine, threonine, and arginine were high in Stichopus hermanni. The present study proved that sea cucumbers has great nutritional value.

Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.

Simple SummaryConsumers’ interest in local food productions is constantly increasing thanks to their well-known nutritional properties. Several authors have demonstrated the influence of meat from indigenous pigs breeds on chemical, physical, and organoleptic features of meat products such as salami. Among the advantages, its effect on the lipid component is undoubtedly the most discussed as it influences their fatty acid profile. In Italy, the Apulo-Calabrese is an example of a pig breed taken up for the enhancement of local productions. However, it is essential to underline the crucial role of the ripening process for cured products, which preserves their quality and improves their appearance and integrity. This research evaluated how Apulo-Calabrese meat influences physicochemical, rheological, and microbiological profiles of salami during the ripening time. The study found that the partial inclusion of 50 and 75% of Apulo-Calabrese meat to the dough of salami reduced the content of saturated fatty acids and improved the appearance by acting on texture and color. The combined effect of the composition of doughs and the ripening process has led to the production of products with a high-quality nutritional profile. The study provides valuable information to manufacturers on how to exploit local pork breeds, suggesting the best cost-benefit combination for them and consumers.This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.

Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on the meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg·kg−1) and cranberry pulp (5, 10, and 20 g·kg−1) were tested, according to a factorial experimental design. The loin meat was vacuum packed and analyzed at 0 (after the 24 h chilling period post slaughter), 23, 45, and 60 d of storage. Samples were repackaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8, and 12 d. Oregano and cranberry supplements did not affect lipid oxidation (microgram of malondialdehyde equivalent per kilogram of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g·kg−1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and a trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.

Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 1: Carcass traits and quality of fresh loin

Consumers perceive pork products from local breeds reared in extensive systems positively because of their specific quality properties and regional identity. The sensory, nutritional and technological qualities of these products depend, among other things, on pig production, especially its climatic conditions and the availability of feed resources, which can influence traits of muscle and fat tissue. The present study (part 1) was part of a larger project that assessed the influence of the finishing season and feeding resources on carcass and tissue traits and the quality of meat and dry-cured ham from Gascon pigs in an extensive system. Following the specifications of the Protected Designation of Origin “Noir de Bigorre”, castrated Gascon males were reared on rangelands (grassland and forest areas) and received a supplementary diet from 5 to 6 months of age until slaughter at a minimum of 12 months of age and ca. 170 kg live weight. Three finishing seasons were considered as follows: Winter (n = 18), Spring (n = 22) and Autumn (n = 23). To estimate specific effects of season on productive and quality traits and avoid bias due to effects of genes known to influence these traits, polymorphisms in the RYR1, PRKAG3, MC4R and LEPR genes were included in the analysis models. The finishing season did not influence growth rate. Compared to Winter pigs, Spring and Autumn pigs had slightly lower carcass fatness (P < 0.05), higher ultimate pH and redder and darker color of the Longissimus muscle (LM) (P < 0.01). Loin drip loss was low overall, but was higher for Spring pigs, whereas cooking loss and shear force were similar among seasons. Spring pigs tended to have the lowest LM lipid content, whereas LM myoglobin content remained unaffected. Autumn pigs had lower potential of lipid oxidation in LM than Winter and Spring pigs (P < 0.01), but muscle metabolic traits assessed via glycolytic and oxidative enzyme activities did not differ among seasons. The finishing season modified the backfat fatty acid (FA) profile, with a lower polyunsaturated FA percentage in Autumn pigs than Winter or Spring pigs (P < 0.001), even though the saturated and monounsaturated FA percentages did not differ. In particular, Spring pigs had the lowest n-6:n-3 and C18:2:C18:3 ratios (P < 0.001), as a result of grazing. Overall, Spring and Autumn finishing seasons seem more favorable to technological and sensory pork attributes, with an additional positive effect of Spring finishing on pork nutritional value.