Total Unsaturated Fatty Acid Content Research Articles

The influence of planting density on the oil and fatty acids content of soybean in hydroponic and soil conditions of the Ararat Valley

Background: Plant seed oils are major renewable resources from nature that can be used in multiple applications. Oils and fats are a vital component of human diets. About 1/3 of the daily energy requirements of a healthy diet come from fats. Each branch of the food industry has its own demands for the fatty acid composition of seed oils. High amounts of polyunsaturated fatty acids are a requirement of healthy diets. However, food manufacturers need highly saturated fatty acids because they need oil that is resistant to high temperatures and oxidation. Soybean oil is second only behind palm oil as the most commercially abundant plant oil globally. Soybean has been recognized for its agricultural importance and their various positive effects on human health. Objective: to identify the quantitative changes of soybean fatty acids depending on the planting density and growing conditions in the Ararat Valley of Armenia. Methods: Soybean was grown in hydroponic and soil conditions of the Ararat Valley. The seeds were sown in the middle of April. Experiments were carried out in hydroponic equipment and soil with different planting densities (30, 50, 70 and 90 plants/m2). The oil content was measured by using the pulsed nuclear magnetic resonance method. The composition of fatty acids in seed oil was analyzed by chromatographic method on "Chromatec Crystal 5000" GC. Results: Oil content ranged from 19.6% to 24.4% in all variants. The maximum content was registered in soil with 30 plant/m2 planting density. Linoleic acid content ranged from 46.35 to 51.28% of the total fatty acid content, regardless of planting density and growing media. The content of linolenic acid ranged from 4.13 to 5.11% in all variants. The maximum content of ω-3 and the minimal content of ω-9 was recorded in hydroponics at 30 plants/m2 planting density. The highest percentage of stearic acid was observed in the soil variant with a planting density of 30 plants/m2. Interestingly, the variants did not differ in the total content of the 5 main fatty acids (98.84-98.95%). Growing medium had no significant effect on the total saturated fatty acids content; in all variants it ranged from 14.29% to 14.83%. Total unsaturated fatty acids content ranged from 85.2% to 85.7%. The hydroponic variant with a planting density of 30 plants/m2 had the lowest ratio of ω-6 and ω-3 fatty acids (10:1). Conclusion: Planting density and growing media had a significant influence on the content of monounsaturated and polyunsaturated fatty acids. Under hydroponic conditions the lowest content of monounsaturated and the highest content of polyunsaturated fatty acids were observed at the lowest planting density (30 plants/m2), which can be used as a functional food for daily consumption. Keywords: Glycine max (L.) Merr., soilless culture, ω-3, ω-6, ω-9, saturated acids.

Nutritional Qualities, Metabolite Contents, and Antioxidant Capacities of Yardlong Beans (Vigna unguiculata subsp. sesquipedalis) of Different Pod and Seed Colors.

Studying the effects of genetic and environmental factors on plant biochemical components helps in selecting the best varieties for the food industry and breeding programs. This study analyzed the nutritional qualities, secondary metabolites, and antioxidant activities of 14 field-grown yardlong beans accessions and how they are affected by differences in pod and seed colors. The analyzed parameters varied significantly among the yardlong bean accessions, with variances ranging from 1.36% in total unsaturated fatty acid content to 51.01% in DPPH• scavenging activity. Accessions YLB4, YLB7, and YLB14 performed the best, showing antioxidant indices of 100.00, 70.10, and 67.88%, respectively. Among these, YLB14 showed a characteristic property, having the highest levels of vitamin C (2.62 mg/g) and omega-6 to omega-3 ratio (2.67). It also had the second highest dietary fiber (21.45%), stearic acid (4.44%), and linoleic acid (40.39%) contents, as well as the lowest thrombogenicity index (0.38). Although cluster and principal component analyses did not clearly separate the yardlong beans based on pod or seed color, analysis of variance revealed that these factors and their interaction had significant effects on total phenol, DPPH• scavenging activity, ABTS•+ scavenging activity, and reducing power. In contrast, the nutritional parameters, except for dietary fiber, were not significantly affected by pod and seed color variations. Therefore, consuming yardlong beans of different pod and seed colors may not affect the overall nutrient intake. In general, this study identified yardlong beans with green pods and black seeds as good sources of antioxidants. Accordingly, further metabolomics and genomics studies are suggested to thoroughly explore their characteristics.

Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat

Detection of meat adulteration is a critical issue in food labeling procedures and a serious concern related to food fraud, authenticity, and religious beliefs. The current work detected and quantified adulteration of raw ground beef with pork, donkey, and dog meat based on fatty acid profiles using GC-MS/MS. The study design incorporated pork, donkey, or dog meat with beef meat; negative and positive controls were used for the different meat species. Results demonstrated several significant differences (p < 0.05) in fatty acid contents between mixed/adulterated meat and pure beef. In addition, higher total saturated fatty acid levels in ground beef (57.91%) compared to dog fat (46.44%), donkey (38.71%), and pork fat (lard) (40.23%). High total unsaturated fatty acids content was observed in donkey (61.92%), pork (59.77%), and dog (53.56%) fats compared to beef fat (42.09%). On the other hand, total unsaturated and monounsaturated fatty acids in beef meat were lower than in pork, donkey, and dog meat. Moreover, the highest trans-fatty acid content was found in pork compared to the other meat types. All incorporated samples correlated positively with pure ground beef concerning the fatty acid profiles. Therefore, alteration of the mixed beef fatty acid profiles was a potential indicator for adulteration since a marked decrease in total saturated fatty acid content and an increase in unsaturated fatty acids was observed in the substituted samples. We concluded that GC-MS/MS-based fatty acid profiling is a promising technique that can be used to detect meat adulteration.

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds.

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavor-related components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.

Effect of Different Edible Trichosanthes Germplasm on Its Seed Oil to Enhance Antioxidant and Anti-Aging Activity in Caenorhabditis elegans

The seeds of various Trichosanthes L. plants have been frequently used as snacks instead of for traditional medicinal purposes in China. However, there is still a need to identify the species based on seeds from Trichosanthes germplasm for the potential biological activities of their seed oil. In this study, 18 edible Trichosanthes germplasm from three species were identified and distinguished at a species level using a combination of seed morphological and microscopic characteristics and nrDNA-ITS sequences. Seed oil from the edible Trichosanthes germplasm significantly enhanced oxidative stress tolerance, extended lifespan, delayed aging, and improved healthspan in Caenorhabditis elegans. The antioxidant activity of the seed oil exhibits a significant positive correlation with its total unsaturated fatty acid content among the 18 edible Trichosanthes germplasm, suggesting a genetic basis for this trait. The biological activities of seed oil varied among species, with T. kirilowii Maxim. and T. rosthornii Harms showing stronger effects than T. laceribractea Hayata.

Characterization of Agronomic and Seed Oil Features for Different Cultivars of Tree Peony.

Tree peony is a unique oil plant resource in China, and tree peony seed oil is one of the healthy edible oils with a very promising future. However, the main oil tree peony cultivars promoted in China are Paeonia ostii 'Fengdan' and Paeonia rockii. In order to explore new oil tree peony cultivars, 68 tree peony cultivars were investigated and cultivars with oil potential were selected by cluster analysis and grey relational analysis (GRA) in this study. The results demonstrated that the 68 cultivars varied significantly in terms of agronomic characteristics (p < 0.05), with the coefficient of variation in seed yield per plant reaching a high of 75.36%. The oil content of 46 cultivars was higher than 'Fengdan' (20.87 ± 0.26%) and 'Zibanbai' (21.24 ± 1.01%), while the alpha-linolenic acids and total unsaturated fatty acid contents of 26 cultivars were higher than 'Fengdan' (39.79 ± 1.13% and 88.99 ± 0.47%) and 'Zibanbai' (40.51 ± 0.09% and 93.59 ± 0.09%). Finally, three cultivars with better integrated traits were selected by cluster analysis and grey relational analysis (GRA), comprising of 'Changshoule', 'Xianchizhenghui', and 'Yupantuojin'. The contents of alpha-linolenic acids and total unsaturated fatty acids in 'Changshoule' (47.98 ± 0.17% and 93.60 ± 0.08%), 'Xianchizhenghui' (49.44 ± 0.63% and 93.80 ± 0.06%), and 'Yupantuojin' (40.46 ± 0.26% and 93.58 ± 0.06%) were higher than that of 'Fengdan' (39.79 ± 1.13% and 88.99 ± 0.47%). In general, these cultivars can be used as hybrid parental materials for breeding new excellent oil tree peony cultivars.

Distinct Effects of Seed Coat and Flower Colors on Metabolite Contents and Antioxidant Activities in Safflower Seeds.

Safflower is an important oilseed crop cultivated primarily for its seeds, which have pharmaceutical properties. Color is an important agronomical trait that appears to be a prior parameter for evaluating the internal quality of plant seeds. This study employs 197 safflower accessions seeds to analyze how their seed coat and flower colors affect their total oil content, fatty acid composition, total phenolic content (TPC), N-(p-coumaroyl)serotonin (CS) and N-feruloylserotonin (FS) contents, and [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)] radical scavenging activities. Significant variations were observed in the targeted metabolite contents and antioxidant properties among genotypes. Notably, the linoleic acid content, total unsaturated fatty acid content, the ratio of total unsaturated fatty acid to total saturated fatty acid, CS, FS, ABTS, and DPPH scavenging capacities varied significantly based on seed coat color, with white-seeded genotypes having the highest average values of these parameters. Moreover, the linoleic acid content differed significantly (p < 0.05) among the genotypes with varying flower colors, with white-flowered accessions having the highest average content. Furthermore, genotypes K185105 (No. 75) and K175278 (No. 146) were identified as promising genetic resources with health benefits. Overall, these findings reveal that seed coat and flower colors distinctly affect metabolite contents and antioxidant properties in safflower seeds.

A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle.

The objective of this study was to elucidate the effect of cattle breed on carcass and meat chemical composition, fatty acid profiles, and lipid-metabolism-related genes. For this study, same-age Hanwoo and Chikso steers (n = 6 per breed) reared under identical conditions were used. Immediately after slaughter, muscle tissues were collected for analysis of mRNA expression. At 24 h post-mortem, the carcasses were assessed for carcass traits (marbling score, meat yield, etc.), and meat quality and fatty acid profiles in the longissimus lumborum (LL) and semimembranosus (SM) muscles. The results showed that no differences in the slaughter weight, dressing rate, back-fat thickness, trimmed fat, and total meat yield occurred between the two breeds (p > 0.05). However, Hanwoo cattle had a higher marbling score, intramuscular fat (IMF) content, and expression level of lipid-metabolism-related genes such as lipoprotein lipase, peroxisome proliferator-activated receptor gamma, and fatty acid binding protein 4, compared with Chikso (p < 0.05). Contrastingly, Chikso had a higher total unsaturated fatty acid content and expression level of stearoyl CoA desaturase 1 (p < 0.05). It may be said that the difference in the expression levels of lipid-metabolism-related genes could be the molecular factors underlying IMF deposition and fatty acid profile differences in the beef from the two breeds.

Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kırklareli meatball formulation in four different proportions (2, 4, 6 and 8%). As a result of the analysis on cowpea flour; pH, water activity (aw), moisture, protein, fat, ash, carbohydrate, acidity, starch, total dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, total unsaturated fatty acids and total saturated fatty acids were found as 6.25, 0.52, 10.20, 20.35, 0.53, 2.94, 65.43%, 0.06, 45.09, 20.90, 5.86, 59.88, 65.74 and 34.26%, respectively. Depending on the increase in incorporation rate of cowpea flour, changes in L* (43,40-53,88), b* (13,92-18,11), pH (5,83-5,94), aw (0,96-0,98), moisture (44,03-50,63%), protein (17,70-21,89%), fat (19,49-22,97%), carbohydrate (6,77-12,11%), salt (1,28-1,74%), total dietary fiber (2,81-5,08%) values of the raw samples and a* (5,64-9,44), b* (9,77-18,06), moisture (39,27-45,24%), protein (19,92-23,45%), fat (23,08-26,19%), carbohydrate (5,92-11,30%), total dietary fiber (3,28-5,40%) values of the cooked Kırklareli meatball samples were statistically significant (P < 0.05), while the changes in weight loss, ash, free fatty acidity, texture and sensory results were found insignificant (P > 0.05). Total saturated, total unsaturated and trans fatty acid contents of cowpea flour added meatball samples were significantly (P < 0.05) different from the control samples. In the sensory analysis, meatball samples with 4% cowpea flour received the highest general acceptability score. According to the obtained data, cowpea flour can be added up to 4% on basic meat values without changing the textural and sensory properties of Kırklareli meatballs. Cowpea flour could be added as a functional ingredient in meatballs.Graphical

ТЕХНОЛОГІЯ ОТРИМАННЯ ОЛІЄ-ПРЯНИХ СУМІШЕЙ

One of the key areas of work is the creation of a product with a balanced fatty acid composition and enriched with biologically active substances that exhibit antioxidant and antibiotic properties at the same time, with a pleasant taste andaromatic properties and with an extended shelf life.The quality indicators of experimental oil samples were experimentally confirmed, and their fatty acid composition was investigated by the chromatographic method.A blend of oils was developed according to the ratio of PUFA and MUFA: first cold-pressed high-oleic sunflower oil 25%, first cold-pressed rye oil 50%, refined sesame oil 25%. It was established that the mixture of oils contains fatty acids, in particular oleic - 43.9%; linoleic – 22.3%; linolenic - 10.5%. The totalcontent of unsaturated fatty acids is 76.7%, of which 32.8% are polyunsaturated, which made it possible to bring the fatty acid composition of the blend as close as possible to the ideal fat formula and achieve the ratio ω-6:ω-3 = 2:1.The chemical composition of spices was studied, namely the content of carotenoids, essential oils and polyphenolic com-pounds. It was found that among the samples of the selected spices, the largest amount of essential oil is contained in cloveseeds, which is 18.1%, the content of carotenoids and polyphenolic compounds is the highest in dill inflorescences, which is 12% and 18%, respectively.A composition of spices was chosen, which includes clove seeds 33%, clary sage 33%, coriander seeds 17% and dill inflorescences 17%. A method of obtaining an oil-spice mixture by the method of vacuum extraction has been developed. It was established that the oil-spice mixture was obtained by vacuum extraction has a long shelf life, as it does not come into contact with air oxygen.The consumption of the developed oil-spice mixture is recommended to be used for various segments of the population for preventive purposes.

Heat stress on breeding value prediction for milk yield and composition of a Brazilian Holstein cattle population

Due to the high milk production of Holstein cows, many countries have chosen to import semen to improve local dairy herds. This strategy would be more effective if this semen was used in the same environment conditions in which the bulls were selected. If the effect of genotype by environment (G × E) interaction is not considered, the estimated breeding values (EBVs) may vary, potentially reducing the selection response. We evaluate the impact of heat stress on selection for milk yield and composition of Holstein cows using random regression models. To verify the interference of heat stress in milk yield (MY) and composition traits (fat, protein, total saturated, and total unsaturated fatty acids content in milk), temperature-humidity index (THI) on test-day milk records was used. The threshold value to divide the environments using test-day information from Brazilian Holstein cows was 72 units of THI, i.e., < 72 represented no heat stress and > 72 represented heat stress. Legendre polynomials of second-order (Leg 2) model and two lactation points (33 and 122 DIM) were used to estimate heritabilities and EBVs for five important dairy traits. The heritabilities of milk components and fatty acids were low (0.09-0.29), regardless of lactation period and degree of heat stress, with the exception of protein content (0.30-0.35). Fat content was the only milk component that was reduced according to the degree of heat stress and lactation period. The EBVs tended to decrease in heat stress conditions, thus animals with high genetic potential demonstrated evidence of G × E interaction. However, acclimatization of dairy cows to heat stress in the farm production systems may have been responsible for the low differences among genetic parameters and EBVs with and without heat stress found in this study.

ПОРОДНА СПЕЦИФІЧНІСТЬ ПІДТРИМКИ ПРООКСИДАНТНО-АНТИОКСИДАНТНОЇ РІВНОВАГИ М’ЯЗОВОЇ ТКАНИНИ ГУСЕЙ В ОНТОГЕНЕЗІ

Maximum content of lipid peroxidation end-products in the striated muscles of Legart geese was found at the end of embryonic ontogenesis. The content increased by 1.88 times compared to the input values. An antioxidant activity of the tissue reduced by 3.00 times during the ontogenesis. However, the increasing of antioxidant enzymes activity provided the maintenance of prooxidant-antioxidant balance in this period. There were no significant changes of the total unsaturated fatty acid content and the total tissue lipid unsaturation during the last week of embryogenesis in Legart breed. The content of lipid breakdown end-products in the original homogenate and after induction of peroxidation by Fe2+ ions in the skeletal muscles of Kharkiv breed had no weighty changes during the embryonic period. The highest values were on the 1st day of postnatal ontogenesis. There was a minimal value of antioxidant activity with its subsequent increase during the same period. Due to the activity of antioxidant protection enzymes, prooxidant-antioxidant balance in the skeletal muscles of Kharkiv breed was maintained. The activity is at a consistently high level during 22nd-28th days of embryogenesis. The average level of superoxide dismutase activity in the skeletal muscles of Kharkiv breed exceeded the value in Legart breed by 2.09 times, while glutathione peroxidase and catalase activity were at the same level. A prevalence of the superoxide dismutase in the antioxidant activity system indicated on higher adaptive breed potential – an average antioxidant activity was 1.5 times higher for the skeletal muscles of Kharkiv breed. Breed specificity is aimed to adapt goose organism to hyperoxia of atmospheric respiration in the skeletal muscles. Legart breed geese use the activation of antioxidant enzymes, whereas Kharkiv breed geese involve much more antioxidant enzymes – superoxide dismutase, probably, alternative mechanisms and low molecular weight antioxidants. It is established that the reduction of the total content of unsaturated fatty acids and unsaturation for this type of tissue and these breeds is not typical.

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

Use of Stabilized rice bran for preparing Beef Burger

This study was performed to investigate the effect of thermal processing (microwave oven, roasting by dry heat at 130°, for 10 and 20 min. and steaming by using an autoclave under atmospheric pressure for 10 and 20 min.) on the stability of rice bran and the utilization of microwave stabilized rice bran as fat replacers in preparing a low-fat beef burger. The obtained results revealed that: rice bran contained high levels of carbohydrates and moderate amounts of ether extract and crude protein. No differences were detected in the refractive index of rice bran oil among the stabilization procedures, whereas slight differences were found in the case of specific gravity. When rice bran oil was subjected to stabilized procedures, the acid value, iodine value, peroxide value, saponification value, and unsaponifiable matter were reduced. Moreover, the total saturated fatty acids content of rice bran oil increased as a result of subjecting to stabilization procedures whereas the total unsaturated fatty acid content decreased. The results show that stabilized rice bran is effective in improving the chemical and functional characteristics of a beef burger.

Acer triflorum as a new nervonic acid-containing oilseed resource for the future: Fruit-and-seed weight, oil content and fatty acid composition

To develop and utilize the oil of Acer triflorum and explore natural resources rich in nervonic acid, 20 individual plants were used in trial collections to determine the oil and fatty acid contents of their seeds. The results showed that the average oil content ranged from 28.83%− 48.52%, with an average of 36.31%, indicating the plant is potential as a new species with high seed oil content. The oil was mainly composed of two saturated fatty acids (palmitic acid, stearic acid) and six unsaturated fatty acids (oleic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, nervonic acid). The average total content of the unsaturated fatty acids was 91.98%, where linoleic acid was 44.95%, erucic acid was 12.47%, and nervonic acid was 4.69%, indicating that A. triflorum seed oil has stable and high unsaturation characteristics and high nutritional value. The coefficients of variation (CV) for13 seed oil traits ranged from 0.47% to 12.40%, among which the CV for the oil content was the highest (12.40%), the CV for the total unsaturated fatty acids content was the lowest (0.47%), the CV for erucic acid was 2.54%, and that of nervonic acid was 6.37%. These results suggest that A. triflorum has potential as a new plant with a high content of valuable fatty oils. Meanwhile, extremely significant differences in the oil content and fatty acids content in the kernels of A. triflorum were observed among individuals, which provided the basis for screening germplasm resources for high oil, high nervonic acid and low erucic acid contents. Correlation analysis showed that the fuller the fruit and seed, the higher the oil content and seed oil quality. Based on the characteristics of the various fruit-and-seed weights and seed oils, one plant exemplifying excellent "high oil and low erucic acid" (‘WN181′) characteristics and another plant exemplifying excellent "high oil and nervonic acid" (‘GGC260′) characteristics were selected preliminarily. This study showed that A. triflorum could be developed into a renewable woody oil species, and its seeds could be used as raw materials for extracting nervonic acid.

Mixing Ratio Optimization of Silkworm, Mealworm, and White Grub Using Response Surface Methodology

Purpose: In this study, the optimal mixing ratio of total branched-chain amino acid (BCAA) content, total unsaturated fatty acid content, antioxidant activities, and enzyme activities of silkworm, mealworm, and white grub, which are alternative protein sources, was derived using response surface analysis.Method: Silkworm, mealworm, and white grub were the independent variables, and total BCAA content, total unsaturated fatty acid content, total polyphenol content, total flavonoid content, ABTS radical scavenging activity, α-glucosidase inhibitory activity, and ACE inhibitory activity were used as the dependent variables to determine the optimal mixing ratio.Result: The optimal mixing ratio for total BCAA content, total unsaturated fatty acid content, antioxidant activities, and enzyme activities derived from the response surface analysis was silkworm (X&lt;sub&gt;1&lt;/sub&gt;) 2.998 : mealworm (X&lt;sub&gt;2&lt;/sub&gt;) 0.623 : white grub (X&lt;sub&gt;3&lt;/sub&gt;) 1.983. At this ratio, the total BCAA content was 0.52 g, the total unsaturated fatty acid content was 0.44 g, the total polyphenol content was 67.02 mg TAE/g, the total flavonoid content was 35.58 mg QE/g, the ABTS radical scavenging activity was 95.61%, the α-glucosidase inhibitory activity was 37.79%, and the ACE inhibitory activity was 95.25%.Conclusion: It is expected that the optimal mixing ratio of silkworm, mealworms, and white grub derived in this study can be used to develop products for the management of various chronic diseases.

Macronutrient accumulation and cytological and morphological response of safflower affected by the foliar application and harvest date

The present experiment was conducted to investigate the effect of the foliar application of growth stimulators and harvest date on plant growth and quality attributes of safflower at the Agricultural Research station of Urmia (Iran) during the 2015–2016 and 2016–2017 growing seasons.The experiment was carried out in a factorial randomized complete block design with 10 treatments and four replications. The first factor was the foliar application of (i) nano-Fe 2 mg L−1, (ii) humic acid 2.5 mL L−1, (iii) magnetic water at 2 L m−2, (iv) ascorbic acid 30 mg L−1, and (v) control (distilled water), and the second factor was two harvest dates including of 121 and 136 days after sowing. The highest total unsaturated fatty acid content was obtained from the foliar application of nano-Fe. This treatment also resulted in a 12% increase in the total unsaturated fatty acid. The foliar application of humic acid and nano-Fe significantly promoted the growth of the safflowers via improving photosynthetic characteristics, such as chlorophyll index. The highest total N (3.65 ppm), available P (0.362 ppm), and K (1.32 ppm) contents of the seeds were obtained from the second harvest date. As well, the total unsaturated and saturated fatty acid percentage and harvest index were significantly affected by the second harvest date. Percent of chromosome abnormality was also decreased on the second harvest date.

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

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

Chemometric approach to quality characterization of milk-based kombucha beverages

Milk-based kombucha beverages were obtained conducting kombucha lead fermentation of milk. In order to discriminate the analysed samples and to detect similarities or dissimilarities among them in the space of experimentally determined variables, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were applied. Linear discriminant analysis (LDA) was conducted on the raw data set in order to find a rule for allocating a new sample of unknown origin to the correct group of samples. In the space of the variables analysed by HCA, the dominant discriminating factor for the studied samples of kombucha beverages is the milk fat (MF) content, followed by total unsaturated fatty acids content (TUFA), monounsaturated fatty acids content (MUFA) and polyunsaturated fatty acids content (PUFA). The samples with 0.8 and 1.6% milk fat belong to the same cluster in the space of the analysed variables due to similarities in their AADPPH. It was determined by LDA that there was the biggest difference in quality between the groups of products with winter savoury and stinging nettle, while the highest similarity is between groups of products with wild thyme and peppermint regarding their pH values and antioxidant activity expressed as AADPPH.