Source Of Unsaturated Fatty Acids Research Articles

Chemical Characterization and Quantification of Silver Nanoparticles (Ag-NPs) and Dissolved Ag in Seafood by Single Particle ICP-MS: Assessment of Dietary Exposure.

This study provides a first insight on the chemical characterization and quantification of silver nanoparticles (AgNPs) and dissolved Ag in processed canned seafood products, where food-grade edible silver (E174) is not intentionally added nor is the nanoparticle contained in the food contact material. The aim was to evaluate the bioaccumulation potential of AgNPs and to contribute to the assessment of AgNPs and ionic Ag human dietary intake from processed seafood. It is known how seafood, and in particular pelagic fish, is a precious nutritional source of unsaturated fatty acids, protein, and different micronutrients. Nevertheless, it may cause possible health problems due to the intake of toxic compounds coming from environmental pollution. Among emerging contaminants, AgNPs are widely applied in several fields such as biomedicine, pharmaceutical, food industry, health care, drug-gene delivery, environmental study, water treatments, and many others, although its primary application is in accordance with its antimicrobial property. As a consequence, AgNPs are discharged into the aquatic environment, where the colloidal stability of these NPs is altered by chemical and physical environmental parameters. Its toxicity was demonstrated in in-vitro and in-vivo studies, although some findings are controversial because toxicity depends by several factors such as size, concentration, chemical composition, surface charge, Ag+ ions released, and hydrophobicity. The new emerging technique called single-particle inductively coupled plasma mass spectrometry (spICP-MS) was applied, which allows the determination of nanoparticle number-based concentration and size distribution, as well as the dissolved element. Our findings highlighted comparable mean sizes across all species analysed, although AgNPs concentrations partly follow a trophic level-dependent trend. The low mean size detected could be of human health concern, since, smaller is the diameter higher is the toxicity. Dietary intake from a meal calculated for adults and children seems to be very low. Although seafood consumption represents only a small part of the human total diet, our findings represent a first important step to understand the AgNPs dietary exposure of the human population. Further studies are needed to characterize and quantify AgNPs in a large number of food items, both processing and not, and where AgNPs are added at the industrial level. They will provide a realistic exposure assessment, useful to understand if AgNPs toxicity levels observed in literature are close to those estimable through food consumption and implement data useful for risk assessors in developing AgNPs provisional tolerable daily intake.

Corrosion inhibiting effect of a green formulation based on Opuntia Dillenii seed oil for iron in acid rain solution

This study examines the development of a new green and eco-friendly formulation derived from Opuntia dillenii seed oil (labeled as FOD) and its application as a corrosion inhibitor to protect iron which is subject to corrosion phenomena that become important especially in acidic environments as acid rain.Physicochemical properties and fatty acid analysis of Opuntia dillenii seed oil were performed and they demonstrated that the oil is a major source of unsaturated fatty acids, in particular linoleic acid, with a percentage of 73.388%.Corrosion inhibition effect of FOD was studied by gravimetric methods, electrochemical measurements, and scanning electron microscopy coupled with elemental analysis (SEM/EDX). Obtained results confirmed that FOD behaves as a good mixed corrosion inhibitor with predominant anodic activity. Inhibition efficiency of FOD is more important when the concentration of FOD and the immersion time increase, reaching values up to 99%. FOD forms a barrier layer on the surface of the iron, and thereby minimizes the contact area between the metal surface and the corrosive solution. The adsorption behavior of FOD on iron surface obeys Langmuir adsorption isotherm with chemisorption and physisorption mechanism.

SPECIFIC FEATURES OF THE TRACE ELEMENT COMPOSITION OF THE CULTIVATED FLAX AND SOME OF ITS WILD RELATIVES

Controlling the content of trace elements in human food is a major problem. Lack of them, as well as their excess, can seriously affect a person’s health. Commonly, people do not receive enough minerals they need. Though these minerals are found in products of both animal and plant origin, many ethnic groups have a significant preference for plant food, which is very often obtained from cereal plants. Not infrequently, though, these plants are poor in mineral elements, or a specific processing technology depletes a product of minerals. This article shows the content of such trace elements important for people as zinc, copper, cobalt, and nickel in the seeds and leaves of cultivated flax (L. usitatissimum) and its three wild perennial relatives (L. austriacum, L. hirsutum, and L. thracicum). We focus on flax, because, besides containing valuable trace elements, it is also a source of unsaturated fatty acids which are no less important for the human body. To date, there is but little information on the content of certain trace elements in the seeds of cultivated flax, and practically nothing is known about their content in its wild relatives, which are used mainly as decorative verdure. It has been established that the seeds contain 37.1-64.2 mg/kg of zinc, 5.3-9.3mg/kg of copper, 2.9-7.3mg/kg of nickel, and 1.4-3.3mg/kg of cobalt. In the leaves, these trace elements are present in far smaller amounts (1.1-4.3mg/kg). The highest in these trace elements is the wild species L. thracicum, and the lowest is L. austriacum. It has been found that in the plant material of cultivated flax, the ratio of the microelements under study was similar to that in the wild species. Zinc predominates in the flax seeds, but in the leaves, it exceeds other elements only insignificantly. Generally, both cultivated flax and its three wild relatives can be viewed as valuable and worthwhile sources of zinc, cobalt, copper, and nickel.

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâte made with a high nutritional value protein-herbal supplement containing cereal flours (oat, rice, corn, and buckwheat). The physicochemical characteristics (pH, aw, color, texture, chemical composition), amino acid profile, sensory and quality analysis for turkey meat pâte were investigated. The use of the protein-herbal supplement decreased lightness (L*) and redness (a*) values but intensified the yellowness (b*) of cooked pâtes. The amount of essential amino acids significantly increased compared to the control sample. The protein-herbal supplement which was developed was proved to be very rich source of unsaturated fatty acids: the content of monounsaturated fatty acids increased by 27.8% and polyunsaturated acids by 0.7% in the final pâte.

Mathematical modeling of multicomponent beverages with a balanced composition of nutrients

The article assumes that formulas for multicomponent beverages based on dairy and vegetable raw materials were developed according to the principles of food combinatorics using methods of mathematical and computer modeling. The whey was used as a basis, plant materials were spinach and pumpkin, and chia seeds were used as a source of unsaturated fatty acids. Mathematical planning was used to form criterion equations for beverages characterizing the maximum content of essential nutrients. The formulas for beverages “Spinach” and “Pumpkin” were obtained; the content of the main nutrients is 18.889 g and 17.664 g, respectively. The analysis of the chemical composition showed that the ratio of proteins, fats and carbohydrates is 1: 1.45: 3.03 for “Pumpkin” and 1: 1.34: 2.57 for “Spinach”. The storage terms of the developed beverages were determined taking into account changes in organoleptic and microbiological indicators. The optimal storage terms based on organoleptic changes suggests that the developed beverages will be competitive. The study of changes in the microbiota of ready-made beverages during four hours at a temperature of 4 ± 20C in a sealed glass container showed that the beverages meet the current regulatory requirements for the presence of opportunistic microorganisms. The developed integrated approach to the production of multicomponent beverages can be used by any market operator in the production of not only beverages, but also various food products.

Effect of the addition of crude fish oil (CFO) in feed to the content of EPA and DHA in mud crab (Scylla serrata)

Mud crabs (Scylla serrata) cannot synthesize essential fatty acids, so it needs a supply of Omega-3 fatty acids. One source of unsaturated fatty acids are Omega-3 in Crude Fish Oil (CFO). CFO is a source of essential fatty acids which contains EPA and DHA. The aim is to determine the provision of CFO on trash fish feed to the content of Omega-3 in mud crab. The method is experimentally using completely randomized design with five treatments and four replications. The number of CFO doses that added in a trash fish feed are P0 (0%), P1 (2%), P2 (4%), P3 (6%) and P4 (8%). Analysis of the content of EPA and DHA in mud crab performed using gas chromatography-mass spectrometry equipped with a column of silica and helium as a gas booster. The results showed that the addition of CFO on the feed provides a significantly different effect (P <0.05) of Omega-3 (EPA and DHA). Content of EPA and DHA in mud crab has shown the increased results when giving the smallest dose, 2% of CFO at P1 treatment, but when the dose was increased again to 4%, 6% and even 8% the results did not show any significant difference.

Review: The Effect of Protected Lemuru Fish Oil in Total Mixed Ration of Thin-Tailed Sheep

Sheep is one of the small ruminant producing red meat in Indonesia. Sheep meat contains higher saturated fatty acid compared to non-ruminant meat products. Meat consumption with high saturated fatty acid should be limited due to a higher risk of atherosclerosis (blood vein constriction) causing coronary heart disease. Strategy to reduce saturated fatty acid in the sheep meat should be conducted by increasing unsaturated fatty acid content in sheep meat. Accelerating unsaturated fatty acids can be done by feed supplementation containing unsaturated fatty acid. It can be done by protecting unsaturated fatty acids to avoid bio-hydrogenation process in the rumen. Lemuru fish oil can be utilized as an unsaturated fatty acid source. Supplementation of protected lemuru fish oil in total mixed ration (TMR) is considered to improve treatment effectivity, due to sheep is unable to choose certain feedstuffs and instead of ingesting the whole diets so that the consumed diet had balance nutrient. Supplementation of protected fat is suggested to not modify rumen fermentation, improving sheep performance, and increasing unsaturated fatty acid content of sheep meat. This review provides previous research studies with protected fat supplementation in sheep diet.

Effect of weaning and sex on meat fatty acid profile of grazing lambs

Article Details: Received: 2020-10-20 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.25-28 Twenty Tsigai and Suffolk crossbreed lambs in grazing conditions were used to investigate the effect of weaning status (weaned vs. unweaned) and sex on fatty acid composition of meat. Six males and four females were included in both groups, the weaned lambs group (WL) and the unweaned lambs group (UL). The fatty acid profile of Musculus longissimus lumborum et thoracis intramuscular fat (IMF) were determined by gas chromatography and analysed by analysis of variance. WL displayed higher proportion of t 11-C18:1 (P < 0.001), n-6 polyunsaturated fatty acid (PUFA) C18:2 (P < 0.01) and C20:4 (P < 0.05), n-3 PUFA C18:3 (P < 0.05), C20:5 (P < 0.01), C22:5 (P < 0.05), C22:6 (P < 0.05) and the total PUFA (P < 0.01) in IMF than UL. On the contrary, IMF of UL had higher proportion of the medium-chain saturated fatty acids (SFA) such as C12:0 (P < 0.01), C14:0 (P < 0.01) and C16:0 (P < 0.01), the total SFA (P < 0.05) and the total monounsaturated fatty acids (MUFA) (P < 0.05). The weaning status had no significant effect on n-6/n-3 ratio, however the ratio was satisfactory low in both groups. The sex had no effect on a profile of essential and health beneficial fatty acids in meat of lamb. In conclusion, meat of weaned lambs in grazing system might be considered to obtain a higher proportion of healthy n-3 fatty acids compared to unweaned lambs. Keywords: fatty acids, intramuscular fat, lamb meat, weaned lambs, unweaned lambs References Belanche, A. et al. (2019). Amulti-kingdom study reveals the plasticity of the rumen microbiota in response to a shift from non-grazing to grazing diets in sheep. Frontiers in Microbiology , 10, 1-17. Doi: https://doi.org/10.3389/fmicb.2019.00122 Caneque, V. et al. (2001). Effect of weaning age and slaughter weight on carcass and meat quality of Talaverana breed lambs raised at pasture. Animal Science , 73, 85-95. Cividini, A. et al. (2014). Fatty acid composition of lamb meat from the autochthonous Jezersko-Solcava breed reared in different production systems. Meat Science , 97(4), 480-485. Doi: https://doi.org/10.1016/j.meatsci.2013.12.012 Cividini, A. et al. (2008). Fatty acid composition of lamb meat as affected by production system, weaning and sex. Acta Agriculturae Slovenica , Suplement 2, 47-52. De Brito, G. F. et al. (2017). TheEfect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs. Comprehensive Reviews. Food Science and Food Safety . 16(1), 23-38. Doi: https://doi.org/10.1111/1541-4337.12230 Enser, M. et al. (1998). Fatty acid content and composition of UK beef and lamb muscle in relation to production systemand implications for human nutrition. Meat Science ., 49, 329–341. French, P. et al. (2000). Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. Journal of Animal Science , 78, 2849-2855. Howes, N. L. (2015). Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat. Comprehensive Reviews in Food Science and Food Safety , 14(1), 22-36. Doi: https://doi.org/10.1111/1541-4337.12118 Jacques, J. et al. (2016). Meat quality, organoleptic characteristics, and fatty acid composition of Dorset lambs fed different forage to concentrate ratios or fresh grass. Canadian Journal of Animal Science , 97, 290-301.Doi: https://doi.org/10.1139/cjas-2016-0104 Kosulwat, S. et al. (2003). Lipid composition of Australian retail lamb cuts with differing carcass classification characteristics. Meat Science , 65, 1413-1420. Margetin, M. et al. (2018). Fatty acids in intramuscular fat of Ile de France lambs in two different production Systems. Archives Animal Breeding , 61 (4), 395-403. Doi: https://doi.org/10.5194/aab-61-395-2018 Velasco, S et al. (2004). Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture. Meat Science , 66(2), 457-465. Doi: https://doi.org/10.1016/S0309-1740(03)00134-7 Velasco, S. et al. (2001) Fatty acid composition of adipose depots of suckling lambs raised under different production systems. Meat Science , 59(3), 325-333. Velasco, S. et al. (2000). Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight . Animal Science , 70, 253-263. Woods, V. B., &Fearon, A. M. (2009). Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review. Livestock Science , 126, 1-20.

Effects of thermal processing on fatty acids, phytosterols and other chemical properties of black table olives

Black table olives are a popular food and highly appreciated for its taste, typically used in pizzas, salads and other meals. Among the compounds present in this food are the bioactive lipids like monounsaturated fatty acids (MUFAs) and phytosterols, related to the prevention of the occurrence of some chronic diseases. Pasteurization may be applied to black table olives aiming to ensure its microbiological quality, but this processing can cause undesired degradation of thermosensitive organic compounds. This work aimed to evaluate the changes that occur in chemical properties, fatty acids profile, and phytosterols in Azapa black table olives after pasteurization. The olives were treated at 80 °C for 5 min, which achieved a lethality factor F62.4ºC equal 40 min. Fatty acids and phytosterols determination were carried out using a Gas Chromatography with Flame Ionization Detector (GC-FID). Other components were analyzed by physicochemical determinations. The results demonstrate that Azapa black table olives are a source of unsaturated fatty acids (72.33g.100-1g) and total phytosterols (137.4 mg.100-1g), substances associated with beneficial health effects. Pasteurization did not promote chemical changes (p&gt;0.05) in total protein, lipids, ash content, acidity, pH, and total chlorides in the samples, except for moisture content that had 4.1% of reduction. The fatty acid composition also was not affected (p&gt;0,05). However, phytosterol levels were affected (p&lt;0.05) by thermal processing, with a decrease of about 24.6% of campesterol, 16.8% of β-sitosterol, and 60.9% of stigmasterol. Data suggest that thermal processing used to treat Azapa black olives must be optimized to minimize this negative effect.

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage.

Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils—brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels—were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.

Menopause Anxiety and Depression; How Food Can Help?

BACKGROUND: Anxiety and depression are reported as two major frequent and chief complaints among peri-menopausal women in several societies.&#x0D; AIM: The objective of the study was to study the effect of using two dietary supplements to beat depression and anxiety associated with menopause.&#x0D; SUBJECTS AND METHODS: Sixty-six volunteers’ menopausal women participated on the study for 8 weeks, 35 subjects consumed daily cookies prepared mainly from soya flour and flaxseed, and 31 females consumed daily a blend composed mainly of raw unroasted peanut and raw sesame. Follow-up was performed with menopause rating scale, anxiety score, depression score, and biochemical parameters.&#x0D; RESULTS: Soya cookies were rich in plant-based protein and total phenols while blend was a good source of unsaturated fatty acid. Blend consumers showed significant percentage reduction in beck anxiety score and beck depression score after intervention, more than cookies consumers group. The anthropometrics parameters were statistical significant changed on both groups, more on the group who consumed the soya cookies. Soya cookies demonstrated an anti-inflammatory effect, while blend had an antioxidant and anti-inflammatory effects as was shown on the serum assay of interleukin-6 and malondialdehyde as an inflammatory marker and an antioxidant marker, respectively.&#x0D; CONCLUSION: From the results, it can be concluded that the supplementation of products enriched with unsaturated fatty acid was more beneficial to slow down the psychological menopause symptoms than natural estrogen rich product consumption.

The effects of catfish oil supplementation as unsaturated fatty acid source on Bali cow gas production kinetics, dry matter digestibility, and organic matter digestibility in vitro

The purpose of this study was to investigate the effects of catfish oil (CFO) supplementation on gas production kinetics, dry matter (IVDMD), and organic matter digestibility in vitro (IVOMD) with Bali cow rumen fluid. The design of this study was a completely randomized design with 5 treatment consist of T0 (control diet: Pennisetum purpupoides (60): wheat pollard (30): soybean meal (10)), T1 (T0 + 2% DM CFO), T2 (T0 + 4% DM CFO), T3 (T0 + 6% DM CFO), T4 (T0 + 8% DM CFO) and 3 replication. Gas production technique described by Menke and Steingass was used in this study with 48 hours of incubation time. Gas production kinetics was analyzed by Fit Curve application. The result showed that CFO supplementation did not change the value of gas production, a fraction value, b fraction value, gas production rate (c value), IVDMD, and IVOMD, but the increasing supplementation at the level of 8% decreased (P<0.05) gas production, b value, IVDMD, and IVOMD. It could be concluded that catfish oil supplementation as unsaturated fatty acid source at the level of 6% DM in the Bali cow diet did not give a negative effect on rumen substrates degradation.

Characterization of fatty acids and nutrient composition of SAU Perilla-1 [(Perilla frutescens (L.) Britton] seeds grown with agro climatic conditions in Bangladesh

SAU Perilla-1 (Golden perilla BD) is a newly edible oil seed crop variety introduced by Sher-e-Bangla Agricultural University in Bangladesh. Its seed oil is a rich source of unsaturated fatty acid (91%), of which more than 50% is α-linolenic acid (type of omega-3 fatty acid). The estimated ratio of saturated, monounsaturated and polyunsaturated fatty acids was found 1: 2.26: 8.95. Moreover, the α-linolenic acid was detected (50.52%) as the most dominating polyunsaturated fatty acid, which was 4-four times higher than monounsaturated fatty acids in the oil of the crop variety. Fatty acid analysis of oil revealed a ratio (1:2.22) of Omega 6 to Omega 3 fatty acids, which lies within a healthy range as documented by the global scientific community. Compared to other plant seed oils, SAU Perilla-1 oil consists of Linoleic acid (Omega 6 fatty acid, 22.71%) – a component associated with obesity, which is far below the regular oils from soybean, sunflower and corn. Therefore, our findings indicated that SAU Perilla-1 seed is one of the best edible sources of plant oils rich in essential fatty acids conducive to human health.

Pressurized extraction of high-quality blackberry (Rubus spp. Xavante cultivar) seed oils

This study reports the extraction of oil from organic blackberry (Rubus spp. Xavante cultivar) performed using supercritical CO2 (scCO2), compressed propane, n-hexane and petroleum ether. The extractions with compressed propane showed higher extraction yield and extraction rate, when compared to those performed with scCO2. All the oils obtained represent a rich source of unsaturated fatty acid (around 93 %) composed mainly by linoleic acid. Furthermore, the extraction using scCO2 resulted an oil with high total phenolic compounds (113.49 mg GAE 100 g−1) and antioxidant activity as given by the ABTS method (2701.74 μmol TE 100 g−1). On the other hand, compressed propane showed a higher efficiency in extracting β-carotene and the oil obtained with such solvent presented a higher thermal stability (224.70 °C), rather than the oil obtained with scCO2 (198.83 °C). These results indicate a high potential of this oil for applications in food, pharmaceutical, nutraceutical and cosmetic industries.

Rana chensinensis Ovum Oil Based on CO2 Supercritical Fluid Extraction: Response Surface Methodology Optimization and Unsaturated Fatty Acid Ingredient Analysis.

Rana chensinensis ovum oil (RCOO) is an emerging source of unsaturated fatty acids (UFAs), but it is lacking in green and efficient extraction methods. In this work, using the response surface strategy, we developed a green and efficient CO2 supercritical fluid extraction (CO2-SFE) technology for RCOO. The response surface methodology (RSM), based on the Box–Behnken Design (BBD), was used to investigate the influence of four independent factors (pressure, flow, temperature, and time) on the yield of RCOO in the CO2-SFE process, and UPLC-ESI-Q-TOP-MS and HPLC were used to identify and analyze the principal UFA components of RCOO. According to the BBD response surface model, the optimal CO2-SFE condition of RCOO was pressure 29 MPa, flow 82 L/h, temperature 50 °C, and time 132 min, and the corresponding predicted optimal yield was 13.61%. The actual optimal yield obtained from the model verification was 13.29 ± 0.37%, and the average error with the predicted value was 0.38 ± 0.27%. The six principal UFAs identified in RCOO included eicosapentaenoic acid (EPA), α-linolenic acid (ALA), docosahexaenoic acid (DHA), arachidonic acid (ARA), linoleic acid (LA), and oleic acid (OA), which were important biologically active ingredients in RCOO. Pearson correlation analysis showed that the yield of these UFAs was closely related to the yield of RCOO (the correlation coefficients were greater than 0.9). Therefore, under optimal conditions, the yield of RCOO and principal UFAs always reached the optimal value at the same time. Based on the above results, this work realized the optimization of CO2-SFE green extraction process and the confirmation of principal bioactive ingredients of the extract, which laid a foundation for the green production of RCOO.

Thermal stability of astaxanthin in oils for its use in fish food technology

Astaxanthin is one of the inputs that most influences the final prices of salmonids on the market and is unstable due to its sensitivity to various factors, such as temperature, which cause the loss of its bioactivity during feed processing and storage. Dilocarcinus pagei is a native crab that is commonly found in fish culture ponds and presents an attractive reddish-brown coloration. The objectives of the present study were to evaluate this crab as a natural source of astaxanthin and to assess how the stability of this pigment was affected by different vegetable oils (soy and sunflower) and butylhydroxytoluene (BHT) presence over a range of temperatures used in feed processing technology like extraction, cooking, extrusion and storage. Individuals of D. pagei were collected and homogenized. Carotenes were extracted from different samples using acetone. The extractions were analyzed using High-Performance Liquid Chromatography (HPLC). The percentages of remaining astaxanthin dissolved in soy and sunflower oils with or without BHT (0.1%) were estimated before and after being incubated at 50 °C. Astaxanthin dissolved in both oils with BHT were exposed to different temperatures between 25 °C and 180 °C. Samples were taken at different intervals of time and astaxanthin was measured at λmax490 nm by a spectrophotometer. The degradation rate of astaxanthin at each temperature in both oils was estimated. The results showed that D. pagei would be an alternative as a natural source of astaxanthin since its concentration values (231.5 μg/g dry matter) are similar to those present in other species commercially exploited. The two-ways Analysis of variance (ANOVA) showed that the presence of BHT (P = 0.03) and the oils (P < 0.01) used as dissolvent affect the percentages of remaining astaxanthin independently of the oil used (P = 0.06). The astaxanthin degradation rates in sunflower were higher than those in soy oil at all tested temperatures, being significantly different (P < 0.05) at temperatures from 25 °C to 120 °C but not at 180 °C. The activation energies calculated for soy oil was 88.7 kJ/mol while for sunflower oil, it was 85.5 kJ/mol. Astaxanthin was more stable in soy oil than in sunflower oil. Moreover, commercial soy oil is a cheap ingredient and a good source of unsaturated fatty acids (ω3, ω6 and ω9). Thus, soy oil would be recommended as a solvent to extract the pigment.

Seasonal variations in yield, fatty acids, amino acids and proximate compositions of sea urchin (Paracentrotus lividus) Roe

Sea urchin (Paracentrotus lividus) roes are popular delicacy to human. In this study, seasonal variations in the yield, fatty acid, amino acid and proximate compositions of sea urchin roe were studied. The average yield was 5.45 ± 2.21%. Protein, crude fat, moisture, ash and carbohydrate contents were 12.03 ± 1.26%, 3.05 ± 0.50%, 79.87 ± 1.43%, 2.25 ± 0.24%, and 2.80 ± 2.41%, respectively. The fatty acids of C16:0, C20:5 n3 and C22:2 n6 were the important fatty acids, whereas the major amino acids were glutamic acid (non-essential, NE), glycine (NE), aspartic acid (NE), lysine (essential, E) and arginine (NE). The E/NE ratio was 0.58 ± 0.01 and fatty acids were rich in PUFA. It was concluded that sea urchin roes are rich sources of unsaturated fatty acids, proteins and amino acids, which are the essential components of human nutrition.

STUDY OF THE OXIDATIVE STABILITY OF SEVERAL TYPES OF VEGETABLE OILS WITH DIFFERENT TECHNOLOGICAL PARAMETERS

Vegetable oils are currently not only one of the most popular foods in the world, having a reputation for being healthy, but also the main source of unsaturated fatty acids, which prevent numerous cardiovascular and other diseases. In order to study the depth of oxidative changes in the chemical composition of the fatty acid phase in real technological processing processes and the preparation of culinary dishes using vegetable oils, the peroxide, acid, anisidine, Totox, thiobarbituric numbers for vegetable oil were studied under various conditions of model conditions: cooking (temperature 95-100 °C, processing time 30 min), frying (temperature 195-200 °C, processing time 15 min), short-term heating (microwave heating power 90 W, processing time 2 min), breaking the condition ovy storage (temperature 35-40 °C, and treatment time 3 to 7 days). With a comparative description of oxidative processes in coconut, palm, and sunflower oil, it was established that sunflower oil is prone to deep oxidative damage processes. A high propensity to increase the studied parameters was found for all treatment options, which indicates a deep occurrence of oxidative processes in vegetable oils. A particularly large effect, accelerating the oxidation of unsaturated fatty acids of sunflower oil, is observed in the case of storage at elevated temperatures and microwave heating. Based on these data, recommendations are made on the need to use natural antioxidants in the processing of vegetable oils, food production using vegetable oils, cooking culinary dishes, in the formulation of which vegetable oils are present.

Fatty acid profile and lipid quality of Maximiliana maripa oil obtained by supercritical CO2 and pressurized ethanol

Maximiliana maripa is an underexploited Brazilian native palm from the Amazon biome. The oil obtained from the pulp of ripe M. maripa fruit is a rich source of unsaturated fatty acids, carotenoids, and bioactive compounds. This study evaluated the maripa palm pulp oil (MPPO) obtained by supercritical fluid extraction (SFE) with pure supercritical CO2 (scCO2), scCO2 with ethanol as co-solvent (scCO2 + EtOH), and pressurized liquid extraction (PLE) with ethanol. All the extractions were evaluated at 333.15 K and 20 MPa. The PLE showed higher recovery of MPPO (47.8 wt%) compared to SFE with scCO2 (3.6 wt%), or scCO2 + EtOH (20.4 wt%). Oleic, palmitic, linoleic, and linolenic acids were the main fatty acids in MPPO. Other minor compounds such as phenol, carotene, alcohols, and esters were also detected. PLE and SFE presented many advantages for the extraction of MPPO, whose composition suggests a high potential for application in the food and pharmaceutical industries.

MATHEMATICAL DESIGN OF POLYCOMPONENT DRINKS WITH A BALANCED NUTRIENT COMPOSITION

Based on the principles of food combinatorics using the methods of mathematical and computer simulation, formulations of polycomponent drinks based on dairy and vegetable raw materials were developed. The drinks were cow's milk, bananas, spinach and pumpkin were used as plant material and chia seeds were used as a source of unsaturated fatty acids. Using mathematical planning, the criterion equations for beverages characterizing the maximum content of basic nutrients have been formed. Computer simulation of beverage recipes was performed in Excel Solver in a Microsoft Excel spreadsheet, which formalized qualitative and quantitative indicators of balanced nutrients. In computer-aided design, optimization for each selected indicator was used by paired with the recommended nutrient content of FAO / WHO. Formulations of pumpkin, spinach and banana beverages were obtained in which the content of basic nutrients was 18,889 g, 17,664 g and 21,329 g per 100 g, respectively. Analysis of the chemical composition showed that the ratio of proteins: fats: carbohydrates is 1: 1.45: 3.03 for the drink "Pumpkin", 1: 1.34: 2.57 for the drink "Spinach" and 1: 1.5: 4 , 27 for the Banana drink. The ALST method determines the storage conditions of developed beverages, taking into account changes in sensory and microbiological parameters. Determination of optimal storage conditions by estimation of changes in organoleptic parameters makes it possible to state that the developed beverages will be competitive in the establishments of the restaurant industry of Ukraine. A study of changes in the microbiota of finished beverages within 4 hours at (4 ± 2) ° C in a closed glass container showed that, in the presence of conditionally pathogenic microorganisms, the beverages meet the current regulatory requirements. The integrated approach to the production of multicomponent beverages can be used by any market operator to produce not only beverages but also various food products.