Oil Polyunsaturated Fatty Acids Research Articles

Oil polyunsaturated fatty acid composition but not tocopherol levels determine oxylipin formation in plant and algae oils during pan-frying

The oxidation of linoleic acid (LA) and α-linolenic acid (ALA) in plant oils results in primary oxidation products known as oxylipins. It is not known whether the mechanisms of oxidation are driven primarily by oil polyunsaturated fatty acid (PUFA) composition (i.e., more double bonds resulting in more rapid oxidation) or antioxidant (tocopherol) content. The present study addressed this unknown by measuring the effects of pan-frying on LA- and ALA-derived oxylipin concentrations in plant and algae oils with different baseline fatty acid and tocopherol concentrations. Oxylipins, free fatty acids and tocopherols were quantified in algae, olive, corn, canola, and soybean oils before and after 30 minutes of pan-frying. Fatty acid epoxides and hydroxides of LA or ALA were significantly elevated after pan-frying, whereas fatty acid diols were reduced. The level of change in oxylipins was lower in low-PUFA algae and extra virgin olive oils compared to soybean, canola and corn oils (high in PUFAs). Tocopherols decreased significantly after 30 minutes of pan-frying, particularly in oils with low PUFA composition. Minor changes were observed in free fatty acids. Our findings demonstrate that oil PUFA composition is a greater determinant of lipid oxidation than tocopherol content, and that PUFAs in high LA or ALA oils may spare tocopherol oxidation by acting as free radical scavengers.

The influence of high oleic oils during intermittent frying on the formation of acrylamide in french fries

High oleic oils are often used for industrial frying considering a better nutritional value and stability to thermal oxidation than high polyunsaturated fatty acid oils. This research aimed to investigate the correlation between total polar compound (TPC) and acrylamide content during intermittent frying using high oleic oils such as super palm olein (SPO), high-oleic canola oil (HOCO) and high-oleic sunflower oil (HOSO). All oils were accessed in terms of fatty acid composition and tocopherol quantity prior to intermittent frying. The TPC of frying oil was recorded at every 8th interval of the frying cycle and french fries fried with respective oils were collected, and oil was extracted for acrylamide quantification using HPLC-MS. Pearson correlation showed a positive correlation between the total polar compound of frying oil and the acrylamide content of french fries (p<0.01). SPO contained the highest total tocopherol content, followed by HOCO and HOSO, accordingly. French fries fried with SPO had the lowest acrylamide content, followed by HOCO and HOSO, respectively. By contrast, SPO had the highest TPC content throughout the frying cycles, followed by HOCO and HOSO. The presence of oleic acids might not produce higher TPC, however, it produced higher acrylamide formation in the french fries. Overall, SPO is suitable for intermittent frying uses as it yielded the lowest concentration of acrylamide in french fries.

Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels.

Beeswax oleogels (OGs), with a mechanical strength similar to pork backfat, were formulated with avocado (A), sunflower (S), and linseed (L) oils, applying a central composite design plus star point, and were evaluated as oral delivery vehicles of curcuminoids (OGACur, OGSCur, OGLCur). The incorporation of curcumin into the OG matrix significantly delayed both the formation of peroxides and conjugated trienes (K268 values), and the degradation rate of curcumin decreased with the increase of the oil polyunsaturated fatty acids (PUFA) content. The oil structuring did not affect the bioaccessibility of curcuminoids (>55% in all the OGs, regardless of the oil type), but it did reduce the release of fatty acids (~10%) during in vitro gastrointestinal digestion. The intestinal absorption, evaluated in Caco-2 cell monolayers, was higher for the micelle-solubilized curcumin from the digested OG than from unstructured oils, and it showed high anti-inflammatory potential by inhibiting the tumor necrosis factor-α (TNF-α) production compared to the positive control, both before and after the stimulation of ThP-1 cells with LPS. Regardless of the oil type, these beeswax-based OGs with gel-like behavior designed as fat replacers may be promising vehicles for the oral delivery of curcuminoids.

Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex.

Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0-5 %), ultrasonication time (0-10 min) and microwave power (150-750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr's Index (CI)) were recorded and analysed to optimize the independent variables. The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82-74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81-72.62 % and 0.042-0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94-8.70 %, 46.5-58.3°, 1.117-1.246 and 10.48-22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.

Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves.

The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied. A slight negative impact on the oil quality after processing with leaves was determined. The addition of leaves had no influence on the total saturated, monounsaturated, and polyunsaturated fatty acids in oils, while it influenced increases in total phenolic compounds (+29.55%), total secoiridoids (+29.43%), chlorophylls (+47.59%), and the oil stability index (+18.70%), and their higher values were also determined in the stored oils. The addition of leaves increased C5 volatiles (+10.50%) but decreased C6 volatiles (-10.48%). The intensity of most of the positive sensory characteristics increased in fresh oils obtained with leaves, and the established improvements were also maintained in the stored oils. The extractability of olive paste was positively affected by the addition of olive leaves, which increased the oil yield (+27.17%). The obtained results significantly contribute to the knowledge about the possibilities of enriching olive oils with bioactive compounds.

Genomics of predictive radiation mutagenesis in oilseed rape: modifying seed oil composition.

Rapeseed is a crop of global importance but there is a need to broaden the genetic diversity available to address breeding objectives. Radiation mutagenesis, supported by genomics, has the potential to supersede genome editing for both gene knockout and copy number increase, but detailed knowledge of the molecular outcomes of radiation treatment is lacking. To address this, we produced a genome re-sequenced panel of 1133 M2 generation rapeseed plants and analysed large-scale deletions, single nucleotide variants and small insertion-deletion variants affecting gene open reading frames. We show that high radiation doses (2000 Gy) are tolerated, gamma radiation and fast neutron radiation have similar impacts and that segments deleted from the genomes of some plants are inherited as additional copies by their siblings, enabling gene dosage decrease. Of relevance for species with larger genomes, we showed that these large-scale impacts can also be detected using transcriptome re-sequencing. To test the utility of the approach for predictive alteration of oil fatty acid composition, we produced lines with both decreased and increased copy numbers of Bna.FAE1 and confirmed the anticipated impacts on erucic acid content. We detected and tested a 21-base deletion expected to abolish function of Bna.FAD2.A5, for which we confirmed the predicted reduction in seed oil polyunsaturated fatty acid content. Our improved understanding of the molecular effects of radiation mutagenesis will underpin genomics-led approaches to more efficient introduction of novel genetic variation into the breeding of this crop and provides an exemplar for the predictive improvement of other crops.

Microalgal polyunsaturated fatty acids: Hotspots and production techniques.

Algae play a crucial role in the earth's primary productivity by producing not only oxygen but also a variety of high-value nutrients. One such nutrient is polyunsaturated fatty acids (PUFAs), which are accumulated in many algae and can be consumed by animals through the food chain and eventually by humans. Omega-3 and omega-6 PUFAs are essential nutrients for human and animal health. However, compared with plants and aquatic sourced PUFA, the production of PUFA-rich oil from microalgae is still in the early stages of exploration. This study has collected recent reports on algae-based PUFA production and analyzed related research hotspots and directions, including algae cultivation, lipids extraction, lipids purification, and PUFA enrichment processes. The entire technological process for the extraction, purification and enrichment of PUFA oils from algae is systemically summarized in this review, providing important guidance and technical reference for scientific research and industrialization of algae-based PUFA production.

Cranberry juice decreases oxidative stress and improves glucose metabolism in patients with rheumatoid arthritis supplemented with fish oil

BackgroundBeneficial effects of fish oil n-3 polyunsaturated fatty acids (PUFAs) have been reported in rheumatoid arthritis (RA), however, high doses of n-3 fatty acids have been associated with increased total and LDL cholesterol and impaired glucose metabolism. Cranberry products have been reported to improve markers of oxidative stress, inflammation, and the metabolic profile in patients with type 2 diabetes mellitus and with metabolic syndrome. We hypothesized that including low-energy cranberry juice on a regimen of fish oil supplementation could improve oxidative stress and attenuate the undesirable effects of fish oil in lipid and glucose metabolism in patients with RA. MethodsA 90-days randomized controlled trial was conducted. Patients (n = 70) were assigned to one of three groups: control (C); fish oil (FO) received 3 g of fish oil PUFAs supplementation/day; and fish oil and cranberry (FOCR) received 3 g of fish oil PUFAs and 500 mL of cranberry juice/day. ResultsThere was no difference in parameters between FO and the C. FOCR group showed decreased glucose (p = 0.0225), lipid (p = 0.0079), protein (p = 0.0063) oxidation, and Oxidative Stress Index (p = 0.0375) values compared to FO. FOCR reduced glucose values (p = 0.0104), triacylglycerol (p = 0.0065), protein oxidation (p = 0.0042) and Oxidative Stress Index (OSI) (p = 0.0053) compared to the C. Compared to baseline, FO group decreased triacylglycerol (p = 0.0374) and increased glucose (p 0.0001), whereas FOCR group decreased triacylglycerol (p = 0.0398) values. Conclusion500 mL/day of reduced-calorie cranberry juice in patients with RA using fish oil supplementation decreased lipid, protein oxidation and OSI.

Modeling and Optimization of the Isolation of Blackcurrant and Black Cumin Seeds Oils Using Supercritical Fluid Extraction

Supercritical fluid extraction is a powerful analytical tool and it is willingly used by researchers for the isolation of various components from different matrices. In our study, the carbon dioxide in the supercritical state was used for the extraction of oils from blackcurrant and black cumin seeds. To determine the optimal conditions for the process (temperature, pressure and time), the method of statistical experiment planning and the Box-Behnken design was applied and the yield of the oils and the content of fatty acids (FAs) were taken into consideration. It has been found that an increase in pressure causes an increase in extraction yield (W), and an increase in temperature, both at constant pressure and time, does not significantly change the yield value. Optimal yield values were obtained for both materials under almost similar extraction parameters: 306 bar/ 43 min/ 50 °C (blackcurrant) and 282 bar/ 40 min/ 50 °C (black cumin). The influence of the above parameters (T, p, t) on the content of FAs in the extracts has a slightly different trend. The use of supercritical carbon dioxide for the extraction of blackcurrant and black cumin seeds allowed for high process yield and high-quality, rich in polyunsaturated fatty acids oils which can be used as a substrate or final product for industry.

Influence of new phytoregulators on oilseed flax growth, development, yielding capacity, and product quality.

The use of phytoregulators is a modern way of producing crops to increase yields and product quality. The components of phytoregulators have a beneficial effect on the growth and development of plants and help to withstand unfavorable environmental factors, stress, lack of mineral nutrition, soil fatigue, and the action of a wide range of pesticides. The research is aimed to investigate the influence of three phytoregulators: Cherkaz, Floravit, EcoFus on two varieties of flax: Severny and LM 98. We conducted a 3-year, field experiment with flax. In the so-called herringbone stage of the plant growth, the flax seedlings were treated the investigated phytoregulators. Flax plants were analyzed for yields. The method of near-infrared spectroscopy was used to analyze the content of lipids and proteins in flax seeds after harvesting. The oil content in flax seeds was determined. Using chromatography, we analyzed each variant of the experiment from the point of view of fatty acid composition. The application of phytoregulators increased the seed yield by 14-19% and the short fiber yield by 9-20% relative to control. The protein content in the seeds of the experimental samples Floravit and Cherkaz increased by 2.3-2.5% and by 1.5% in the experiments with EcoFus relative to the control. The lipid content in flax seeds increased by 5-5.6% (Floravit), by 3.5-3.95% (EcoFus), and by 4.7-5.1% (Cherkaz) relative to control. The oil ratio in flax seeds of the LM 98 and Severny varieties averaged 35.5-45.5%. An increase in the oil yields was 2.8-6.9% for Floravit, 2-4.1% for EcoFus, and 4.4-4.9% for Cherkaz relative to control. The application of Floravit, Cherkaz and EkoFus in flaxseed cultivation contributed to an increase in polyunsaturated fatty acids in oil: the content of ω-3 fatty acids ranged 61.90-63.10% compared to control 54.70%. Floravit proved to be the most effective of the three tested phytoregulators. The studies carried out over three years allow us to conclude that the use of new phytoregulators contributes to an increase in the quality and flaxseed yield and the flax fiber yield. Floravit was the most effective preparation and can be used for pre-sowing seed treatment and during the growing season.

Molecular Approaches Reduce Saturates and Eliminate trans Fats in Food Oils.

Vegetable oils composed of triacylglycerols (TAG) are a major source of calories in human diets. However, the fatty acid compositions of these oils are not ideal for human nutrition and the needs of the food industry. Saturated fatty acids contribute to health problems, while polyunsaturated fatty acids (PUFA) can become rancid upon storage or processing. In this review, we first summarize the pathways of fatty acid metabolism and TAG synthesis and detail the problems with the oil compositions of major crops. Then we describe how transgenic expression of desaturases and downregulation of the plastid FatB thioesterase have provided the means to lower oil saturates. The traditional solution to PUFA rancidity uses industrial chemistry to reduce PUFA content by partial hydrogenation, but this results in the production of trans fats that are even more unhealthy than saturated fats. We detail the discoveries in the biochemistry and molecular genetics of oil synthesis that provided the knowledge and tools to lower oil PUFA content by blocking their synthesis during seed development. Finally, we describe the successes in breeding and biotechnology that are giving us new, high-oleic, low PUFA varieties of soybean, canola and other oilseed crops.

Effect of flaxseed oil drench with different ratio of concentrate to roughage on some blood parameters of Iraqi Awassi lambs

This experiment was conducted in the Hawija district which is located in the southwest of Kirkuk city, 48 km away. It aimed to determine the effect of the concentrated feed ratio to roughage feed (Alfalfa ) with long-chain polyunsaturated fatty acid oil (flaxseed oil) on some blood parameters indicative of the nutritional effect in Iraqi Awassi lambs. The experiment lasted for 106 days from September 18, 2020 to December 31, 2020, in which 20 lambs aged 5-6 months with a mean initial weight of 29.60±1.88 kg were used. The lambs were placed in individual cages within a semi-open barn, then divided into four groups (29.15, 30.13, 29.62, 29.52) kg. then the four treatments were randomly distributed to the groups. The lambs were fed on one diet of concentrated feed with a protein content of 15.4% and a feeding level of 3% of body weight, then calculated The ratios of concentrated feed at a level of 40/60% to roughage for the first and second treatments and 60/40% to roughage for the third and fourth treatments and the four treatments were equal in the amount of protein intake, each of the first and third treatments drenched with flaxseed oil 0.8% of body weight and 0% each the second and fourth treatments, the animals were weighed weekly to estimate the weight gain. as well as at the end the experiment, blood samples were collected from all animals for the purpose of conducting laboratory tests for the studied traits.The results of the experiment showed that the numbers of white blood cells were significantly (P≤0.05) superior in the treatment drench with flaxseed oil, and the interaction between the treatments had a significant effect in increasing the numbers of white blood cells, as the first and third treatments outperformed (9.33 ± 0.17 and 9.86 ± 0.61 x 103) cells/ml of blood, respectively, on the second and fourth treatments. The triglyceride concentration was significantly increased (P≤0.05) under the influence of the level of concentrated to roughage feed, which reached 83.83 ± 5.38 mg/100 ml of blood (40:60 roughage/concentrated) compared to the treatment 60:40 roughage/concentrated (59.50 ± 7.50) mg/ 100 ml of blood, and the interaction between the factors had a significant effect (P≤0.05) on the blood urea concentration, as the first treatment was the highest (44.66±0.66) mg/100 ml blood. Also, the treatment with flaxseed oil and its interaction with different diets led to a significant decrease (P≤0.05) in the level of liver enzymes and the proportion of feed intake. It was concluded from the experience that increasing the proportion of rough feed (alfalfa ) within the studied level did not negatively affect the performance of physiological lambs and therefore it can be provided for fattening purposes because it is low cost and available locally.

Dietary and nutritional value of fish and fish origin food products

Present review article explains the dietary and nutritional value of various fish derived natural food products. Dietary use of fish is a good source of important nutrients such as proteins, fats, vitamins and minerals.. Fish oil possesses polyunsaturated fatty acids (PUFAs) mainly omega-3 fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and eicosanoids. Fish consumption is world's prime source of high-quality protein; and about 14–16 percent of the animal protein consumed worldwide. This article also emphasizes therapeutic uses of fish oil in healing of wounds, hyperpigmentation, dermatitis, and in cardiovascular risks. Fish oil usage is good for skin-related diseases and for photoageing, cancer, dermatitis, wound healing, and melanogenesis. Fish oil polyunsaturated fatty acids (PUFAs) are highly beneficial in cardiovascular problems and dermatitis. These also affect neurotransmitter signaling and second messengers and shows antidepressant activity. In the present review various local, national, and international processed fish derived food currently available in the market fish dishes have been mentioned.

Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils

The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher Db with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.

Synthesis and Characterization of Polyurethanes from Residual Palm Oil with High Poly-Unsaturated Fatty Acid Oils as Additive.

In the effort to produce renewable and biodegradable polymers, more studies are being undertaken to explore environmentally friendly sources to replace petroleum-based sources. The oil palm industry is not only the biggest vegetable-oil producer from crops but also one the biggest producers of residual oil that cannot be used for edible purposes due to its low quality. In this paper the development of biopolymers from residual palm oil, residual palm oil with 10% jatropha oil, and residual palm oil with 10% algae oil as additives were explored. Polyols from the different oils were prepared by epoxydation with peroxyacetic acid and alcoholysis under the same conditions and further reacted with poly isocyanate to form polyurethanes. Epoxidized oils, polyols and polyurethanes were analyzed by different techniques such as TGA, DSC, DMA, FTIR and H-NMR. Overall, although the IV of algae oil is slightly higher than that of jatropha oil, the usage of algae oil as additive into the residual palm oil was shown to significantly increase the hard segments and thermal stability of the bio polyurethane compared to the polymer with jatropha oil. Furthermore, when algae oil was mixed with the residual palm oil, it was possible to identify phosphate groups in the polyol which might enhance the fire-retardant properties of the final biopolymer.

Marine n-3 Polyunsaturated Fatty Acids and Cellular Senescence Markers in Incident Kidney Transplant Recipients: The Omega-3 Fatty Acids in Renal Transplantation (ORENTRA) Randomized Clinical Trial

Rationale & ObjectiveDeterioration of kidney graft function is associated with accelerated cellular senescence. Marine n-3 polyunsaturated fatty acids (PUFAs) have favorable properties that may counteract cellular senescence development and damage caused by the senescence-associated secretory phenotype (SASP) secretome. Our objective was to investigate the potential effects of marine n-3 PUFA supplementation on the SASP secretome in kidney transplant recipients.Study DesignExploratory substudy of the Omega-3 Fatty Acids in Renal Transplantation trial.Setting & ParticipantsAdult kidney transplant recipients with a functional kidney graft (defined as having an estimated glomerular filtration rate of >30 mL/min/1.73 m2) 8 weeks after engraftment were included in this study conducted in Norway.Analytical ApproachThe intervention consisted of 2.6 g of a marine n-3 PUFA or olive oil (placebo) daily for 44 weeks. The outcome was a predefined panel of SASP components in the plasma and urine.ResultsA total of 132 patients were enrolled in the Omega-3 Fatty Acids in Renal Transplantation trial, and 66 patients were allocated to receive either the study drug or placebo. The intervention with the marine n-3 PUFA was associated with reduced plasma levels of granulocyte colony-stimulating factor, interleukin 1α, macrophage inflammatory protein 1α, matrix metalloproteinase (MMP)-1, and MMP-13 compared with the intervention in the control group.LimitationsPost hoc analysis.ConclusionsThe results suggest that marine n-3 PUFA supplementation has mitigating effects on the plasma SASP components granulocyte colony-stimulating factor, interleukin 1α, macrophage inflammatory protein 1α, MMP-1, and MMP-13 in kidney transplant recipients. Future studies with kidney transplant recipients in maintenance phase, combined with an evaluation of cellular senescence markers in kidney transplant biopsies, are needed to further elucidate the potential antisenescent effect of marine n-3 PUFAs. This trial is registered as NCT01744067.

Omega-3 fatty acids reduce cardiometabolic risk in first-episode schizophrenia patients treated with antipsychotics: Findings from the OFFER randomized controlled study

Metabolic syndrome (MetS) increases the risk of premature mortality observed in schizophrenia (SCZ). N−3 polyunsaturated fatty acid (PUFA) deficiency has been reported in different stages of schizophrenia. N−3 PUFA supplementation was found to be beneficial in both chronic SCZ and MetS. No intervention studies based on n−3 PUFA as add-on therapy to antipsychotics have examined the changes in MetS risk in first-episode schizophrenia. AimThis randomized placebo-controlled trial assesses the effect of a 26-week intervention composed of either 2.2 g/day of n−3 PUFA or olive oil placebo on the frequency of MetS and the changes in its constituents as a secondary outcome measure. MethodsSeventy-one adult inpatients diagnosed with first-episode schizophrenia were randomly assigned to study groups. The active intervention used a 3:2 mixture of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Metabolic syndrome components were monitored throughout the study. ResultsA significant reduction in the frequency of MetS was observed in the EPA + DHA group (p = 0.0408); as well as some specific MetS components: e.g., a decrease in fasting blood glucose (p = 0.045). The beneficial effects of EPA + DHA were even more pronounced in patients treated mainly with olanzapine, e.g. significant reductions of total cholesterol (p = 0.037) and blood glucose levels (p = 0.034). Significant positive correlations were found between the general psychopathology subscale of PANSS (primary outcome) and triglyceride level changes. ConclusionN−3 PUFA supplementation in early SCZ may constitute a safe and affordable intervention that can reduce the risk of MetS and its lethal complications.

Enzyme-Assisted Aqueous Extraction of Cobia Liver Oil and Protein Hydrolysates with Antioxidant Activity

Cobia, Rachycentron canadum, is a medium-size marine fish with emerging global potential for offshore aquaculture. The processing waste, cobia liver, is a raw material rich in polyunsaturated fatty acid oils. In this study, an environmentally friendly green process, aqueous extraction (AE), was used to extract the cobia liver oil. The effect of cooking time and substrate water ratio on the oil extractability was investigated herein. The cooking time of 15 min, and substrate water ratio of 1:2 obtained the highest extraction efficiency. However, the oil extractability was only 18.8%. Thus, enzyme-assisted aqueous extraction (EAAE) was used to increase oil extractability and recovery of protein hydrolysates. The commercial proteases—including alcalase, papain, trypsin, and pepsin—were employed in pretreated cobia liver in order to increase oil release during AE. The EAAE results showed that maximum oil extractability was 38% by papain pretreatment. EAAE greatly improved the extraction efficiency; the oil extractability was double than that of AE (18.8%). The fatty acid profiles revealed that ω-3 polyunsaturated fatty acid contents of extracted oil obtained from AE and EAAE were 21.3% and 19.5%, respectively. Besides, the cobia liver hydrolysates obtained from EAAE by alcalase, papain, pepsin, and trypsin pretreatment showed scavenge DPPH radical activity with EC50 values of 0.92, 1.03, 0.83, and 0.53 mg, respectively. After in vitro simulated gastrointestinal digestion, the protein hydrolysates exhibited scavenge DPPH radical activity with EC50 values of 1.15, 1.55, 0.98, and 0.76 mg for alcalase, papain, pepsin, and trypsin, respectively. The study showed that the EAAE process can be used for extracting fish oil from fish waste while simultaneously obtaining the protein hydrolysates with antioxidant activity.

Antioxidant performance in droplet-stabilized oil-in-water emulsions

Droplet-stabilized emulsions (DSEs) consist of large lipid droplets (the core) stabilized by smaller, protein-coated lipid droplets (the shell) and this structure effectively protects unsaturated lipids from oxidation. This study investigated and compared performance of an antioxidant (butylated hydroxyanisole- BHA) when incorporated either in shell droplets or in the core lipid of DSEs. Emulsions consisted of a core of polyunsaturated fatty acid (PUFA) oil emulsified with shell emulsions that contained either low (olive oil), or high (trimyristin) melting point lipids. Oxidation of emulsions was accelerated with a fluorescent lamp in the presence of ferrous iron (500 μmol/L) for eleven days, and PUFA oxidation was monitored via the formation of conjugated dienes, lipid hydroperoxides and hexanal. At 500 mg/kg BHA, oxidation was slower in DSEs with BHA-in-shell droplets than in emulsions with BHA-in-core PUFA oil, but the reverse trend was observed at 50 mg/kg BHA. Trimyristin DSEs processed below the shell lipid melting temperature gave the greatest oxidation resistance at both BHA levels. Results suggest that incorporating BHA into shell droplets of DSEs can be more effective than incorporating it into core PUFA oil, and BHA performance in DSEs may be dependent on its concentration, transfer mechanism and proximity to reaction sites.

Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes

Deterioration of edible oil greatly affects its sensory attributes and nutritional quality. The aim of this work was to compare the influence of oil type on the polar compound composition of vegetable oils (peanut, rapeseed, soybean, and linseed oils) during different oxidation processes (Schaal oven test, room temperature storage, and traditional Chinese cooking). High-performance size exclusion chromatography (HPSEC) was used to determine the polar compound composition of oil. Results showed that the effect of oil type was relatively more significant than that of treatment. For the oil type, oxidized triglyceride monomers (OxTG), triglyceride dimers (TGD), and triglyceride oligomers in linseed oil were higher than in other oils under the same condition. This finding could be attributed to the high percentage of polyunsaturated fatty acids in oils, leading to a high level of oxidized and polymeric triglycerides. In terms of treatment, the ratio of OxTG and TGD changed significantly during the Schaal oven test and traditional Chinese cooking, which could be ascribed to the oxidation temperature of treatment (P < 0.05). These findings indicated that the influence of oil deterioration on the oxidized and polymeric products was relatively more significant than that of others during oxidation processes.