Fatty Acid Values Research Articles

Comparison of primary and secondary metabolites and antioxidant activities by solid-state fermentation of Apios americana Medikus with different fungi

This study compared the nutritional components, isoflavones, and antioxidant activities by solid-sate fermentation of Apios americana Medikus (AAM) with seven different fungi. The total fatty acid contents increased from 120.5 mg/100 g (unfermented AAM, UFAAM) to 242.0 to 3167.5 mg/100 g (fermented AAM, FAAM) with all fungi. In particular, the values of total fatty acids were highest (26.3-fold increase) in the FAAM with Monascus purpureus. The amount of total free amino acids increased from 591.69 mg/100 g (UFAAM) to 664.38 to 1603.07 mg/100 g after fermentation except for Monascus pilosus and Lentinula edodes. The total mineral contents increased evidently after fermentation with M. purpureus, F. velutipes, and Tricholoma matsutake (347.36 → 588.29, 576.59, and 453.32 mg/100 g, respectively). The UFAAM predominated isoflavone glycosides, whereas glycoside forms were converted into aglycone forms after fermentation by fungi. The bioconversion rates of glycoside to aglycone were excellent in the FAAM with M. pilosus, M. purpureus, F. velutipes, and T. matsutake (0.01 → 0.69, 0.50, 0.27, and 0.31 mg/g, respectively). Furthermore, the total phenolic contents, total flavonoid contents, and antioxidant activities by the abovementioned FAAM were high except for L.edodes. This FAAM can be used as a potential food and pharmaceutical materials.

Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

The present study focused on the use of pouting (Trisopterus luscus), an underutilized gadoid fish species, as a fresh product of potential commercial interest. Accordingly, non-degutted pouting specimens (145–195 g and 15–22 cm) were stored under chilling conditions (0 °C) for microbial, chemical and sensory analyses to evaluate their commercial quality and shelf life. A progressive quality loss (p < 0.05) was detected for this lean species (5.58 g lipids·kg−1 muscle) as the storage time increased, as determined through microbial (aerobes, psychrotrophs and Enterobacteriaceae counts), lipid hydrolysis (free fatty acid value), lipid oxidation (conjugated diene and triene, thiobarbituric acid reactive substance, and fluorescence values) and sensory acceptance assessment. A detailed comparison to related lean fish species revealed that the pouting exhibited a fast quality breakdown under refrigeration conditions. Thus, after 9 d of chilled storage, the psychrotroph counts exceeded the acceptable limits (8.54 log CFU·g−1), and the fish specimens were found to be rejectable, with the sensory panel, external odor and eye appearance being the limiting factors. In contrast, the pouting specimens exhibited high quality after 3 d of storage, with the quality being still acceptable after 6 d. According to the current search for novel, underutilized species, pouting is proposed as a promising source.

Lipidomics reveals quality deterioration and fungal succession of rice under different humidity and brown rice rates

Stored rice susceptible to environmental influences may induce quality deterioration. To clarify the optimal storage condition for rice, the quality indicators including microbial counts and fatty acid values (FAVs) under different relative humidity (RH) and brown rice (BR) rates were monitored, and lipid composition and fungal community of three freshness rice were explored by liquid chromatography mass spectrometry (LC-MS) and internal transcribed spacer (ITS) sequencing. The results showed the fastest increase of microbial counts and FAVs at 80% RH and 8% BR, indicating the better rice quality stored at 60% RH and with a BR rate of less than 2%. During storage, Aspergillus significantly increased by 99.0%, while Alternaria decreased by 99.5%. Moreover, 927 lipid species belonging to 6 classes and 50 subclasses were identified, including glycerolipids (GLs, 40.45%), sphingolipids (SPs, 22.22%), and glycerophospholipids (GPs, 14.46%). The major differentially abundant metabolites (DAM), including SHexCer, PE-Cer, PMEOH, and SMGDG, can be identified as key markers in rice deterioration. Notably, glycerophospholipid metabolism and glycerolipid metabolism were the main pathways for poor-quality rice in contrast with sphingolipid metabolism for mild-quality rice. Additionally, the degradation of GLs, SPs, and GPs significantly correlated with the changes of Aspergillus, Wallemia, Fusarium during rice deterioration.

Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating

The oil obtained from black cumin (Nigella sativa) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflower (Helianthus anuus) seeds before oil extraction by press. The effectiveness of the cold-press oil obtained from the mixture of black cumin seeds (BS) and sunflower seeds (SF) in different proportions 100:0, 95:5, 90:10, 85:15 and 0:100 (w/w) was studied to evaluate their qualitative properties including peroxide value (PV), acid value, p-anisidine value (AnV), pigments (carotenoid and chlorophyll) content, polyphenols, and profile of fatty acids during heating process (30–150 min at 180 °C). The results revealed that the acid and p-anisidine value of the all samples enhanced with the extension of the heating time, and the peroxide value increased at the beginning of the heating and then decreased with the prolongation of the heating time (p < .05). With the increase of temperature and heating time, the peroxide of sunflower oil increased with a higher slope and speed than that of black seed and blends oil. Changes in the PV and AnV were the fastest in sunflower oil. Blending and heating caused considerable changes in the fatty acid composition of oils, especially myristic, palmitic, and stearic acids. Moreover, the levels of certain unsaturated fatty acids, namely linoleic, oleic, and linolenic acids declined after heating. The carotenoids, chlorophyll and total phenol content decreased gradually during heating treatments. Among extracted oils, SF:BS (15%) had the good potential for stability, with total phenol content of 95.92 (Caffeic acid equivalents/100 g), PV of 2.16 (meq O2/kg), AV of 2.59 (mg KOH/g oil), and AnV of 8.08 after the heating. In conclusion, oil extracted from the mixture of SF and BS can be used as salad and cooking oils with a high content of bioactive components and positive nutritional properties.

Genetic and Nutritional Secrets of Groundnut Varieties Unveiled for Enhancing Farmers Income by Groundnut Value Chain Process

Background: Peanut (Arachis hypogaea L.) is one of the most important oil seed crops. It is nutritionally and economically a high value oil seed crop and is in the sixth most important in the world. It is also known as a “Wonder legume”. Methods: Based on the physical parameters the peanut varieties were classified as high oil content (50-53%) varieties viz.,VRI (Gn) 5, Co(Gn)4, Co7 and low oil content (44-49%). varieties viz., VRI 9, VRI10, BSR 2. Among the varieties, the best suited variety for secondary processed products namely, salted peanuts, peanut chikki, peanut butter, peanut chutney powder, masala peanut were assessed and evaluated for the nutrient composition and sensory evaluation. Result: All the varieties exhibited good source of protein, fat, crude fiber. free fatty acid and peroxide value and confirmed to the FSSAI standards. Developed secondary processed product has excellent keeping quality. scored maximum sensory score in terms of organoleptic attributes. The higher oil content peanut varieties are recommended for oil extractionand the varieties with oil content below 50% are well suited for secondary processed products. This paper gives the detailed report of choosing the suitable groundnut variety for different secondary processing. Training cum demonstration on selecting suitable variety for different processing was imparted to the farmers in improving the value chain and to get good returns. However, a diversity of value adding options are being promoted for adoption by farmers to sustainably improve and raise farmers’ household incomes livelihoods.

Production of biodiesel from palm kernel oil through base-catalyzed trans-esterification process

Growing concerns about environmental problems associated with fuels have engineered so much research into biofuels, such as biodiesel. However, continuous and large-scale production of biodiesel from edible oil could result in serious food security problems if cheap and viable alternatives are not made available. To solve this problem, oil was obtained from non-food/ underutilized seeds of palm kernel using Soxhlet apparatus. Physicochemical properties and fatty acids composition of these oils were determined using standard analytical and instrumental methods. Biodiesel was processed from these oils via sequential base (KOH) homogeneous catalysis. Fuel properties of biodiesel from the oil were determined using standard methods and the results obtained were compared with standards. Oil yields were found to be 37.6% for palm kernel seed respectively. Physicochemical properties of palm kernel oil respectively are: saponification value:(115.00)mg KOH/g, acid value(4.488)mgKOH/g, free fatty acid value (2.244)mg/KOH/viscosity:(29)mm2/s, moisture content: (0.46)%, peroxide value:(3.12)meqkg-1,refractive index:(1.455), specific gravity (0.899)g/cm. Fuel properties of biodiesel from palm kernel seed oil respectively are: Kinematic viscosity at 40oc: (nil) mm2/s, smoke point (100oc), flash point(90oc),fire point:(150oc),pour point(nil) and cloud point:(nil).The physicochemical properties of the biodiesel produced showed that the flash point, viscosity, density, ash content, percentage carbon content, specific gravity and the acid value fell within American Society for Testing and Materials (ASTM) specifications for biodiesel. Therefore, the biodiesel produced from the oil significantly met standard quality requirements.

Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut

AbstractDeep‐frying changes the quality of the oil through hydrolysis, oxidation, and polymerization, which makes both positive and harmful changes in the oil and fried food items. In this study sunflower oil was combined with soybean wax to create oleogels that were assessed for their ability to reduce fat uptake and maintain oxidative stability during the deep‐fat frying of doughnut samples. The oleogel was tested as a potential alternative to traditional deep‐fat frying with sunflower oil for frying doughnuts. The different frying times of oleogel were examined to assess the physical properties of the oleogel. Afterward, a comparative analysis was conducted between doughnuts fried in sunflower oil and oleogel. The results showed that doughnuts fried in oleogel absorbed approximately 37.8% less oil than those fried in sunflower oil. Additionally, the doughnuts fried in oleogel had a better appearance, with a higher lightness value (L*) (87.73 ± 0.8) than those fried in oil (77.72 ± 1.35). Moreover, the redness value, (a*) of oleogel doughnuts was also lower (0.33 ± 0.25) than those fried in oil (0.37 ± 0.9). The blueness or yellowness (b*) of the doughnuts was not significantly different which was found as 1.52 and 1.54, for oleogel and oil samples, respectively. Although the viscosity values of oleogel were higher during extended frying, the lower peroxide, free fatty acid, p‐Anisidine, conjugated diene, and triene values suggest that oleogel is more stable. These results will provide a significant advantage in the usage of sunflower oil‐soybean wax oleogel as a frying medium with improved stability.

Effect of refining process on some quality attributes of screw-pressed avocado oil

Avocado (Persea americana) is a source of vegetable oil abundant in unsaturated fatty acids, vitamins, and diverse nutrients, rendering it a valuable source of functional oil. Refining is a necessary step to achieve avocado oil with high-quality attributes. This research delved into the impact of the refining procedure on some quality attributes of avocado oil obtained through screw pressing. The study encompassed four distinct samples, each corresponding to a specific stage in the refining process, i.e. degumming, neutralization, bleaching, and the crude oil as the control. Findings from the experiments revealed that the yield of avocado oils subjected to cooking pre-treatment (49.19±0.65 %) exceeded those without pre-treatment (45.10±1.71 %). Compared to crude oil, the quality of bleached oil was improved by reducing free fatty acid (52.94 %) and peroxide value (59.38 %). There were noticeable increases in free fatty acid and peroxide value during storage. The physicochemical properties of the extracted oil were affected by the stages of refinement and the duration of storage. FTIR analysis showed that the bleaching stage played a role in removing peroxides, hydroperoxides, and residual moisture. There were no significant changes in fatty acid composition during refinement. Oleic acid (52.0–53.1 %) constituted the largest proportion, trailed by palmitic acid (24.0–24.4 %), linoleic acid (17.2–17.8 %), and palmitoleic acid (4.9–5.6 %). However, unsaturated fatty acids content in avocado oil decreased significantly during storage.

Functional characteristics and storage stability of hot air assisted radio frequency treated pearl millet

Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) was used to improve the storage stability of pearl millet flour. Pearl millets at different moisture levels of 10.5±0.5, 12 & 15% were subjected to HARF for 5-, 10- & 15-min exposure period under fixed electrode position. The results revealed that significant reduction in peroxide value and free fatty acid values of flours from treated pearl millet was found compared to decorticated raw flour; thereby, the storage stability enhancement of pearl millet flour up to 180 days was achieved. No significant difference was found for emulsifying, foaming and cooking properties between treated pearl millet at 15% moisture, 15 min exposure and decorticated raw one. In contrast, the bulk density of flour from treated pearl millet was found higher. Significant increase in hardness of cooked grains after the treatment was observed while the springiness, cohesiveness and gumminess values did not vary. In FTIR analysis, no difference was observed between the peaks of whole and decorticated pearl millet flours in both untreated and treated samples.Graphical

Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison

The roasting process using high heat will decrease the quality of fat and can produce toxic compounds that are mutagenic and carcinogenic to the body if consumed over a long period of time. This study aims to analyze the effect of roasting on chevon fat. The roasting process in this study was carried out using charcoal with a distance of 5 cm between the charcoal and the fat for 10 minutes. The observed test parameters were acid value, free fatty acids, and malondialdehyde (MDA) levels. The data obtained from the study were analyzed using a T-test based on the treatment of chevon fat before and after roasting. The results showed that the acid value and free fatty acid value of the fat after roasting were significantly (P&lt;0.05) higher than before roasting, while the MDA value was not significantly different (P&gt;0.05). This study indicates a change in the quality of chevon fat after roasting.

Evaluation of The Antibacterial Activity of Tallow-Based Soap with the Addition of Tea Tree and Peppermint Extracts

Tallow is a by-product of the meat processing industry. Tallow is commonly used as a raw material in soap making. This studi aims to evaluate the antibacterial activity of tallow-based soap with varying amounts of tea tree and peppermint extracts. This study used a completely randomized design with the addition of tea tree and peppermint extracts 0% (P1), addition 2% (P2), addition 5% (P3), addition 8% (P4). The parameters of this study were water content, pH, free fatty acids, and antibacterial activity tests against Escherichia coli, Staphylococcus aureus, and Propionibacterium acnes. The results showed that tea tree and peppermint extracts had no significant effect on the water content, pH and free fatty acid values. Meanwhile, the results of antibacterial activity showed significantly different results (P&lt;0.05) for E. coli and S. aureus but were not significant for P. acnes. Adding tea tree and peppermint extracts to tallow-based soap can enhance its antibacterial properties without affecting the physical quality of the soap.

The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs

The influence of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs was examined. Two edible vegetable oils and three blends of different oleic acid and linoleic acid ratios were analyzed before and after frying, along with the rheological properties, fatty acid composition, acid value, peroxide value, and p-anisidine value. As well as the moisture content, oil content, and microstructure changes of the tofu puffs, were evaluated. The results revealed that the viscosity of all fried oils increased after short-time thermal exposure, while the acid value, peroxide value, and p-anisidine value also increased. The blend oil, with an oleic acid and linoleic acid ratio of 1:1, demonstrated good oxidation stability and low viscosity. The tofu puffs fried with this blend oil had lower oil content and weak adhesion, attributed to their microstructure. The development of special frying oil with good stability based on fatty acid composition provides a theoretical basis for the production of low-oil frying food.

Study on Rapid Non-Destructive Detection Method of Corn Freshness Based on Hyperspectral Imaging Technology.

(1) Background: To achieve the rapid, non-destructive detection of corn freshness and staleness for better use in the storage, processing and utilization of corn. (2) Methods: In this study, three varieties of corn were subjected to accelerated aging treatment to study the trend in fatty acid values of corn. The study focused on the use of hyperspectral imaging technology to collect information from corn samples with different aging levels. Spectral data were preprocessed by a convolutional smoothing derivative method (SG, SG1, SG2), derivative method (D1, D2), multiple scattering correction (MSC), and standard normal transform (SNV); the characteristic wavelengths were extracted by the competitive adaptive reweighting method (CARS) and successive projection algorithm (SPA); a neural network (BP) and random forest (RF) were utilized to establish a prediction model for the quantification of fatty acid values of corn. And, the distribution of fatty acid values was visualized based on fatty acid values under the corresponding optimal prediction model. (3) Results: With the prolongation of the aging time, all three varieties of corn showed an overall increasing trend. The fatty acid value of corn can be used as the most important index for characterizing the degree of aging of corn. SG2-SPA-RF was the quantitative prediction model for optimal fatty acid values of corn. The model extracted 31 wavelengths, only 12.11% of the total number of wavelengths, where the coefficient of determination RP2 of the test set was 0.9655 and the root mean square error (RMSE) was 3.6255. (4) Conclusions: This study can provide a reliable and effective new method for the rapid non-destructive testing of corn freshness.

Diagnostic Value of Short-chain Fatty Acids in Psychoneurology and Methodological Aspects of Quantitative Assessment

Increasing evidence suggests that bidirectional communication between the gut microbiome and the central nervous system, also known as the microbiota-gut-brain axis, plays a key role in brain development and function. Short-chain fatty acids (SCFAs), as one of the main microbial metabolites, have a broad multifactorial effect on many physiological and pathophysiological processes in the body, including the central nervous system. It is known that there are correlations between the phenotype of patients with a nervous system disorder and the SCFAs profile. Currently, the most informative and reliable method for the quantitative assessment of SCFAs is gas chromatography (GC), however, such studies of the SCFAs profile in the case of diseases of the nervous system are limited, and until now scientific experience in this area has not been generalized. In this regard, the purpose of this review is to summarize the diagnostic value of SCFAs profile in the case of nervous and mental disorders, as well as to demonstrate the capabilities of gas chromatography for studying the metabolic profile of these diseases.

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 weeks). The performance of the antioxidants studied was evaluated using several quality parameters: the free fatty acid value (FFA), primary oxidation (via the peroxide value (PV) and K232 value), secondary oxidation products (via the anisidine value (p-AV) and K270 value), and the total oxidation value (TOTOX). The fatty acid composition (FAC), oxidizability value (COX), iodine value (IV), and pigment content (chlorophyll and carotenoid) were also evaluated. The results revealed that the control sample of sunflower oil exhibited higher susceptibility to oxidative deterioration. Antioxidants at 200 ppm were more effective in preserving the oxidative stability of sunflower oil subjected to accelerated storage compared to the control oil. The smallest increases in all stability parameter indexes were recorded for antioxidant-supplemented sunflower oil. However, the IV and chlorophyll and carotenoid contents were reduced. At 200 ppm, vitamin E and β-carotene showed the greatest stability in sunflower oil, while their combination with vitamin A at 100 ppm of each showed the lowest stability. In addition, synthetic antioxidants provided greater protection against the degradation of polyunsaturated fatty acids (PUFAs). The highest level of PUFA degradation was recorded in the control oil, followed by the oil containing vitamin A. In conclusion, adding synthetic antioxidants to sunflower oil improves its stability during storage. However, some authors associated these molecules with a health risk due to carcinogenic effects as these molecules have been listed as “Generally Recognized As Safe” (GRAS).

Changes in Fatty Acid Profiles in Seeds of Camellia oleifera Treated by Mycorrhizal Fungi and Glomalin

Camellia oleifera is an important oilseed forest tree, but it is unknown whether and how inoculation with arbuscular mycorrhizal fungi, as well as spraying easily extractable glomalin-related soil protein (EG), regulates the fatty acid profile in seeds of this species. This study explored how inoculation with Rhizophagus intraradices (800 g inoculum/tree) and spraying EG (2.5 L/tree, four times in total, once a week) modulated the fatty acid profile for potential nutritional qualities in the seeds of 20-year-old C. oleifera. Spraying exogenous EG significantly increased fruit transverse diameter, longitudinal diameter, fruit weight, number of seeds, and seed weight but had no significant effect on the root mycorrhizal colonization rate. Inoculation with R. intraradices had no significant effect on these fruit traits but significantly boosted the root mycorrhizal colonization rate. A total of 11 saturated fatty acids and 12 unsaturated fatty acids were detected from the seeds, with the unsaturated fatty acids consisting primarily of C18:1N-12, C18:1N-9C, and C18:2-N6. Spraying exogenous EG significantly increased the levels of major unsaturated fatty acid components such as C18:1N-12, C18:1N-9C, C18:1N-7, and C18:2N-6 by 140.6%, 59.7%, 97.6%, and 60.6%, respectively, while decreasing the level of C16:0. Inoculation with R. intraradices only decreased the levels of C16:0 and C18:0, while increased the level of C18:2N-6. Both treatments increased the percentage of unsaturated fatty acids in total fatty acids, resulting in an increase in the unsaturation index of fatty acids. In addition, inoculation with R. intraradices significantly up-regulated the expression of CoFAD2, spraying exogenous EG significantly increased the expression of CoSAD, CoFAD2, and CoFAD3, and both treatments also significantly suppressed the expression of CoFAE. These findings suggested that exogenous EG as a biostimulant, is more suitable to regulate the nutritional values of fatty acids in seeds of 20-year-old C. oleifera.

Effect of increasing dietary inclusion of whole cottonseed on nutrient digestibility and milk production of high-producing dairy cows

We determined the effects increasing dietary inclusion of whole cottonseed (WCS) on nutrient digestibility and milk production responses of high-producing dairy cows. Twenty-four multiparous Holstein cows (mean ± SD; 52.7 ± 2.63 kg/d of milk; 104 ± 23 DIM) were randomly assigned to treatment sequences in a replicated 4 × 4 Latin square design with 21-d periods. Treatments were increasing doses of WCS at 0, 8, 16, and 24% DM, with WCS replacing soybean meal and hulls to maintain similar diet nutrient composition (%DM) of NDF (32%), forage NDF (21%), starch (27%), and CP (17%). Total fatty acid (FA) content of each treatment was 1.70, 2.96, 4.20, and 5.40%DM, respectively. Three preplanned contrasts were used to test the linear, quadratic, and cubic effects of increasing dietary WCS. Increasing dietary WCS from 0 to 24% DM quadratically influenced intakes of DM and NDF, with the highest value being for the 8% WCS, and intakes of 16- and 18-carbon, and total FA, with maximum values obtained up to 24% WCS. Increasing dietary WCS affected digestibility of DM (cubic) and NDF (quadratic), with the lowest values being for the 8% WCS. Increasing WCS increased 16-carbon digestibility (quadratic) but decreased digestibility of 18-carbon and total FA (both quadratic), with highest and lowest values for the 24% WCS, respectively. Increasing dietary WCS quadratically increased absorbed 16- and 18-carbon, and total FA, with maximum values obtained for 24% WCS. Increasing dietary WCS quadratically increased yields of milk, milk fat, milk protein, milk lactose, 3.5% fat corrected milk, and energy corrected milk, and linearly increased body weight gain. The source of milk FA was affected by dietary WCS, with a quadratic decrease in the yield of de novo and mixed milk FA and a quadratic increase in preformed milk FA. Increasing dietary WCS linearly increased trans-10 C18:1 milk FA content. As dietary WCS increased, plasma insulin linearly decreased, and plasma gossypol levels linearly increased. Despite the decrease in total FA digestibility, increasing dietary WCS from 0 to 24% DM increased FA absorption. Increasing dietary inclusion of WCS up to 16% DM increased milk production responses and DM intake. Under the current dietary conditions, high-producing dairy cows benefited best from a diet containing 8-16% DM inclusion of WCS.

The value of plasma omega-3 polyunsaturated fatty acids in predicting the response and prognosis of cervical squamous cell carcinoma patients to concurrent chemoradiotherapy.

Background: In recent years, abnormalities in plasma omega-3 polyunsaturated fatty acids (omega-3 PUFAs) have been proven to be related to the risk of cancer, but their prognostic value for cancer is unclear. The purpose of this study was to retrospectively evaluate the response and prognostic significance of plasma omega-3 PUFAs in patients with cervical squamous cell carcinoma (CSCC) treated with concurrent chemoradiotherapy (CCRT). Spearman rank correlation analysis was used to analyze the correlation between omega-3 PUFAs and squamous cell carcinoma antigen (SCC-Ag) levels. Methods: A total of 89 patients with CSCC who underwent CCRT were evaluated retrospectively. Binary logistic regression analysis was used to analyze the independent predictors related to complete response (CR) after CCRT. A Cox proportional hazard model and Kaplan-Meier analysis were utilized to perform survival analysis. Results: According to multivariate logistic regression analyses, a high level of plasma EPA was independently correlated with an increased incidence of CR after CCRT (odds ratio (OR), 0.980; 95% confidence interval (CI), 0.962-0.999, p = 0.038). With a median follow-up of 41.3months, the CSCC patients in the high EPA (≥46.0nmol/mL) group exhibited longer OS and PFS. According to our multivariate analysis, pretreatment plasma EPA level was an independent prognostic factor for PFS in patients with CSCC who underwent CCRT (hazard ratio (HR), 0.263; 95% CI, 0.089-0.782, p = 0.016). However, it was not an independent prognostic factor of OS. Spearman rank correlation analysis revealed was a negative correlation between pretreatment SCC-Ag (pre SCC-Ag) levels and EPA levels (r = -0.305, p = 0.004), and a weak negative correlation between posttreatment SCC-Ag (post SCC-Ag) levels and EPA levels (r = -0.251, p = 0.018). Conclusion: Plasma omega-3 PUFAs are related to the response and survival outcome of patients with CSCC who underwent CCRT. Pretreatment plasma EPA levels may be a promising biomarker for predicting the response and prognosis of patients with CSCC who undergo CCRT. In addition, the pretreatment plasma EPA levels presented a negative correlation with the SCC-Ag levels.

Intensification of the SFE Using Ethanol as a Cosolvent and Integration of the SFE Process with sc-CO2 Followed by PLE Using Pressurized Ethanol of Black Soldier Fly (Hermetia illucens L.) Larvae Meal-Extract Yields and Characterization.

The objective of this research was to investigate and compare the results obtained in the intensification and integration of (sc-CO2) under different pressure conditions (25 and 30 MPa) at 60 °C. When intensifying the process, ethanol (10%) was used as a co-solvent (sc-CO2 + EtOH). In the process integration, black soldier fly larvae flour, defatted via supercritical extraction (SFE), was the raw material for pressurized liquid extraction (PLE) using ethanol as solvent. The extract yields, fatty acid profile, free fatty acids, triacylglycerols (TAGs), oxidative stability, and nutritional quality of the oil obtained using sc-CO2 + EtOH were evaluated. The composition of bioactive compounds (carotenoids, acidity, antioxidant compounds, tocopherols, and phospholipids) was determined in both extracts. The yields of the extracts were different by 32.5 to 53.9%. In the extracts obtained with sc-CO2 + EtOH (10%), the predominant fatty acids were oleic, palmitic, and linoleic, with considerable levels of desirable fatty acids (DFA), tocopherols, and phospholipids. The nutritional indices showed good values for polyunsaturated and saturated fatty acids (PUFAs/SFAs), above 0.45%. Extracts from larvae meal defatted with SFE showed carotenoids, phenolic compounds, and antioxidant activity. HPTLC and HPLC analyses indicated the presence of amino acids, sugars, phenolics, and organic acids in their composition. This study revealed that the supercritical fluid extraction (SFE) process, or its conditions, can modify the fatty acid composition and the presence of minor bioactive compounds in the obtained extracts.

Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil

Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich oils with enhanced antioxidant capacity and oxidative stability.