Chemometric Analysis of Fatty Acid Composition of Raw Chicken,Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.     

Using Bioelements Isotope Ratios and Fatty Acid Composition to Deduce Beef Origin and Zebu Feeding Regime in Cameroon

The purpose of this study was to address the lack of knowledge regarding the stable isotopic composition of beef from zebu cattle reared in tropical Africa. Sixty beef carcasses belonging to the most common zebu breeds (Goudali, white Fulani, and red Mbororo) were selected and classified according to their subcutaneous fat color (white, cream or yellow). The stable isotope ratios of five bioelements—H, O, C, N, and S—in muscle fractions and the fatty acids composition were analyzed. Zebu meat from Cameroon shows peculiar δ¹³C values, related to the almost exclusive intake of grazed tropical grasses with photosynthetic cycle C4. It also shows δ²H and δ¹⁸O values higher than those reported in other areas of the world and correlated with the isotopic composition of animal drinking water. The white subcutaneous fat (“white type”) zebu showed higher δ²H and lower δ¹³C than the “yellow type”, that is correlated with a higher content of polyunsaturated fatty acid (PUFA) and a lower amount of saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA). Multielement analysis seems to provide promising results for tracing the regional origin of Cameroon beef and some aspects of the livestock system, such as the nutritional status of the animals.     

Application of prompt gamma-ray analysis and instrumental neutron activation analysis to identify the beef production distinct

We present chemometric study to identify the provenance of agricultural product, beef. Combination of instrumental neutron activation analysis (INAA) and prompt gamma-ray analysis (k ₀-PGA) were performed to determine 10 elements, C, H, N, S, Sm, Br, Mg, Na, K, Cl, nondestructively. We measured elemental profiles in beef samples produced from different districts in Japan, Australia and USA. In the case of PGA, k ₀-method was employed to determine the elemental concentrations. There was a difference in elemental profiles between Japanese black cattle beef and that produced in USA through principal component analysis (PCA). However, Holstein beef of Japan and that of Australia was not sufficiently grouped by the PCA modeling with the elemental data set. This is the first study to identify the provenance of beef through elemental analysis.     

Fatty acid patterns of the kelps Saccharina latissima,Saccorhiza polyschides and Laminaria ochroleuca: Influence of changing environmental conditions

Kelps play a key role in coastal ecosystems and exhibit great potential as feedstock of valuable compounds with potential biotechnological applications. This study established the fatty acid patterns of Saccharina latissima (Linnaeus) C.E. Lane, C. Mayes, Druehl & G.W. Saunders, Saccorhiza polyschides (Lightfoot) Batters, and Laminaria ochroleuca Bachelot de la Pylaie, subjected to seasonal variations, from different sources (wild and aquaculture), and cultivated at different depths at sea. Stipes, blades and whole specimens were studied. S. latissima and S. polyschides specimens exhibited a higher total fatty acid content during the colder winter months and a general tendency of decreasing unsaturation towards the warmer ones. An inverse trend was found for L. ochroleuca samples. Total fatty acid content of S. latissima stipes and blades increased by over 21.5% and 31.4% with increasing depth, respectively. There were also distinct within-thallus variations, S. latissima blades exhibiting generally higher total fatty acid amounts and slightly more n-3 polyunsaturated fatty acids (PUFA) than stipes. The whole specimens of S. polyschides and L. ochroleuca grown in an integrated multi-trophic aquaculture (IMTA) system revealed no significant differences of fatty acid content compared to the ones collected at sea. Conversely, in S. latissima from IMTA the content of fatty acids per dry weight was nearly 60% higher than in the ones from natural wild stocks, registering a large increase in the amount of the most appreciated health beneficial PUFA, cis-5,8,11,14,17-eicosapentaenoic acid (C_20:5n-3c), and a significant decline in the n-6/n-3 ratio, making these edible algal specimens potentially adequate for nutritional purposes. Altogether, our results reinforce the major contribution of surrounding environmental conditions, as well as of species-specific factors, in the chemical composition of algal material. Furthermore, it encourages the optimization of culture conditions and the careful selection of algal thallus sections to improve the recovery of natural valuable compounds.     

Hemp Seeds of the Polish ‘Bialobrzeskie’ and ‘Henola’ Varieties (Cannabis sativa L. var. sativa) as Prospective Plant Sources for Food Production

This publication characterizes the nutritional value of the Polish hemp seeds of the ‘Bialobrzeskie’ and ‘Henola’ varieties, including the profile/content of fatty acids and amino acids. Hemp seeds were found to be rich in protein, fat, and dietary fiber. Polyunsaturated fatty acids (PUFA) dominated the unsaturated fatty acids (UFA) profile. Their average share within the total fatty acids (FA) was as high as 75%. Linoleic acid belonging to this group accounted for 55% of the total FA. Lipid profile indices (Σ n − 6/Σ n − 3, Σ PUFA/Σ SFA, the thrombogenicity index, the atherogenicity index and the hypocholesterolemic/hypercholesterolemic ratio) proved the high nutritional value of hemp oil. Considering the tyrosine + phenylalanine and histidine contents, hemp protein exhibited a great degree of similarity to egg protein, which is known and valued for its high biological value.     

Nutritional consequences of sun-drying,freezing, and frying of Lates calcarifer on human health

Asian Sea bass (Lates calcarifer), a popular fish, is cultured and consumed in several countries for its commercial benefits and delectable taste. In this study, the biochemical parameters and fatty acids (FA) composition of Lates calcarifer in raw and fried (with mustard oil) conditions were compared for samples treated under three different ways: fresh, frozen, and sun-dried. From the final outcome, it was observed that after frying the protein content deteriorated significantly for all experimental conditions. Scrutiny of fried sample pointed to an increment in neutral lipid content (4.91%) along with trans FA that may pose a threat to health of the consumers. Contrastingly, after frying the loss of saturated FA to a great extent was countered by the increment of beneficial monounsaturated and polyunsaturated FA (MUFA and PUFA). From the nutritional view point, it was revealed that frying improved the nutritional quality indices (NQI) not only for sun-dried or frozen samples but also for fresh samples nullifying the adverse effect of trans FA because of the presence of low concentration of saturated FA along with high percentage of MUFA and PUFA. However, NQI deteriorated typically after sun-drying and freezing. Principal component analysis (PCA) bi-plot further suggested high positive correlation of fried condition to lipid profile but none of the NQI were significantly affected either on sun-drying or on freezing. From the present study, finally it can be recommended that frying is a suitable method to preserve the nutritional values of L. calcarifer.     

Analysis of thermal and oxidative stability of biodiesel from Jatropha curcas L. and beef tallow

The oxidation of oils and biodiesels occurs due to several factors: the quantity of double bonds and the presence of allylic and bis-allylic hydrogens. Esters (biodiesel) that have large amounts of unsaturated fatty acids are more susceptible to oxidation than saturated. The aim of this work was to analyze the thermal and oxidative stability of ethyl biodiesel from Jatropha curcas L. and beef tallow by thermogravimetric, pressure differential scanning calorimetry, and PetroOxy methods. The samples of biodiesel from beef tallow present higher oxidation stability compared to biodiesel from J. curcas. In relation to calorimetric curves of biodiesel from J. curcas and beef tallow stored by 60 days without and with antioxidant, there was verified displacement of peak temperature of the transition to higher temperatures, respectively. Just a sample of biodiesel from beef tallow stored for 60 days with 3,000 ppm of antioxidant t-butyl-hydroxyquinone was within the standard established by Brazilian National Agency of Petroleum, Natural Gas, and Biofuels (ANP). The biodiesel from beef tallow was more stable in terms of thermal and oxidative stability than biodiesel from J. curcas. The thermal and oxidative stability of biodiesel depends on its chemical structure; this corroborates the fact that the oils with a predominance of saturated fatty acids are more stable than the unsaturated.     

激光共聚焦显微拉曼快速测定食用调和油脂肪酸

目的:采用激光共聚焦显微拉曼光谱技术快速测定食用调和油饱和脂肪酸(Saturated fatty acids,SFA)、单不饱和脂肪酸(Monounsaturated fatty acids,MUFA)和多不饱和脂肪酸(Polyunsaturated fatty acids,PUFA)含量及比例。方法:通过导数预处理净化拉曼光谱信息,采用偏最小二乘法建立优化后的SFA、MUFA、PUFA的拉曼定量预测模型,为计算脂肪酸比例提供准确的数据基础。结果:SFA、MUFA和PUFA定量分析模型的决定系数R2均大于0.99,相对分析误差RPD均大于3,表明模型具有较高的稳定性和良好的预测能力。结论:激光拉曼光谱法结合化学计量学方法可以快速、准确地测定食用调和油SFA、MUFA、PUFA含量及比例,为快速检测食用调和油品质提供切实可行的检测手段。     

Gas chromatographic analysis of infant formulas for total fatty acids, including trans fatty acids

Twelve powdered and 13 liquid infant formulas were analyzed by using an extension of AOAC Official Method 996.01 for fat analysis in cereal products. Samples were hydrolyzed with 8 N HCl and extracted with ethyl and petroleum ethers. Fatty acid methyl esters were prepared by refluxing the mixed ether extracts with methanolic sodium hydroxide in the presence of 14% boron trifluoride in methanol. The extracts were analyzed by gas chromatography. In powdered formulas, saturated fatty acid (SFA) content (mean +/- SD; n = 12) was 41.05 +/- 3.94%, monounsaturated fatty acid (MUFA) content was 36.97 +/- 3.38%, polyunsaturated fatty acid (PUFA) content was 20.07 +/- 3.08%, and total trans fatty acid content was 1.30 +/- 1.27%. In liquid formulas, SFA content (mean +/- SD; n = 13) was 42.29 +/- 2.98%, MUFA content was 36.05 +/- 2.47%, PUFA content was 20.65 +/- 2.40%, and total trans fatty acid content was 0.88 +/- 0.54%. Total fat content in powdered formulas ranged from 4.4 to 5.5 g/100 kcal and linoleic acid content ranged from 868 to 1166 mg/100 kcal. In liquid formulas, total fat content ranged from 4.1 to 5.1 g/100 kcal and linoleic acid content ranged from 820 to 1100 mg/100 kcal. There were no significant differences between powdered and liquid infant formulas in concentrations of total fat, SFA, MUFA, PUFA, or trans fatty acids.     

Fatty acid variability in three medicinal herbs of Panax species

Background

Fatty acid profiling has been widely used in the bacteria species identification, we hypothesized that fatty acid characteristics might discriminate the Panax herbs according to species. To test the hypothesis, fatty acids of Panax species, including Panax ginseng, Panax notoginseng and Panax quinquefolius, were characterized and compared using gas chromatography–mass spectrometry (GC-MS) followed by multivariate statistical analysis.

Results

The content of investigated 11 fatty acids, including myristic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid and eicosadienoic acid, obviously varied among three species, suggesting each species has its own fatty acid pattern. Principal component analysis and hierarchical clustering analysis according to the absolute and relative contents of fatty acids, showed that 30 tested samples could be clearly differentiated according to the species.

Conclusions

These findings demonstrated that GC-MS-based fatty acid profiling coupled with multivariate statistical analysis provides reliable platform to classify these three Panax species, which is helpful for ensuring their safety and efficacy.     

SKIN PERMEATION ENHANCEMENT BY FATTY ACIDS

The present study elucidates the skin permeation enhancement effects of a number of fatty acids, i.e. straight-chain saturated (SFA), monounsaturated (MUFA) and polyunsaturated acids (PUFA). The effects were studied using human stratum corneum (SC) and p-aminobenzoic acid (PABA) as a model permeant. The fatty acids in propylene glycol (FA/PG) were applied according to a pre-treatment/co-treatment protocol. SFA with 6 to 12 carbons exhibit a parabolic correlation between enhancement effect and chain-length, with a maximum at nonanoic-decanoic acids (with 9 and 10 carbons). All cis-6-, 9-, 11- or 13-octadecenoic acids (MUFA) enhance the permeation of PABA to the same extent. PUFA — linoleic (LA), α-linolenic (ALA) and arachidonic acids — enhance PABA permeation stronger than MUFA but additional double bonds do not further increase the degree of enhancement. The enhancement effects of fatty acids on the PABA penetration through SC are structure-dependent, associated with the existence of a balance between the permeability of pure fatty acids across SC and the interaction of the acids to skin lipids. Based on this and other studies, a set of mechanisms of action is proposed for fatty acids.     

Carotenoid and fatty acid profiles of bilberries and cultivated blueberries from Romania

The worldwide consumption of blueberries has increased due to their potential health effects. They contain micronutrients, various phytochemicals and anti-oxidant pigments, represented especially by anthocyanins. In addition to these, carotenoids and fatty acids are also present. The aim of this study was the identification and quantification of carotenoids (by HPLC) and fatty acids (by GC with flame ionisation detection) in two bilberry genotypes (Wild 1 and 2) and three cultivars (BlueCrop, Elliot, and Duke). The main carotenoids identified were lutein, ??-cryptoxanthin, and ??-carotene, with the average total carotenoid content of 266 ??g per 100 g of fruit. The ratio of saturated fatty acids (SFAs) to polyunsaturated fatty acids (PUFAs) was 0.098 for Wild 1 and 0.11 for Wild 2 genotypes and ranged from 0.14 to 0.28 for cultivars. The main fatty acids identified were linoleic (18:2) and linolenic (18:3) acids in all the samples analysed. In Vaccinium myrtillus the amount of carotenoids and fatty acids was higher than in Vaccinium corymbosum species.     

Oxidation stability of eicosapentaenoic and docosahexaenoic acid included in cyclodextrins

We have proposed a novel method for complexing of the -3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic and docosahexaenoic acids, with cyclodextrin as dry powders by a twin-screw kneader. The effect of various oxidation conditions on powdery PUFA were investigated. Further, the powdery PUFA developed was employed in the preparation of fish meal as a functional sea food paste.     

Ratios of substrates and inhibitors of prostaglandin synthesis in blood plasma of atients with heart ischemia

To check the proposed hypothesis that the relative content of individual polyunsaturated fatty acids (PUFAs)—substrates and inhibi tors of prostanoid synthesis—in plasma can be regarded as a quantita tive risk factor of blood clotting, a test was conducted on free fatty acids content in blood plasma of healthy people (group 0) and patients with heart ischemia before (group 1) and after (group 2) they were treated for a month with a food additive called “Eiconol,” enriched with PUFA ω3. Different proportions of PUF As have been calculated in all cases, accounting for the contribution of each acid to the process of primary clotting. Comparison of PUFA rations among the three groups showed significant differences of means between groups 0 and 1 and also group 1 and 2 for 6 out of 7 proposed coefficients, which disappeared after “Eiconol” treatment (comparison of groups 0 and 2). The results led to the conclusion that out of the proposed PUFA proportions, the coefficients describing the relative content of arachidonic acid in blood plasma may be the most informative for diagnosis and treatment efficiency in evaluation of heart and vascular diseases.     

Antioxidant,Antimicrobial Activities and Fatty Acid Compositions of Wild Berberis spp. by Different Techniques Combined with Chemometrics (PCA and HCA)

Interest in medicinal plants and fruits has increased in recent years due to people beginning to consume natural foods. This study aims to investigate the total phenolic flavonoid content, antioxidant activity, condensed tannin content, oil content, and fatty acid compositions of five local breeds of Berberis spp. from Bayburt, Turkey, and their antioxidant and antimicrobial activities. The fatty acid composition of samples was performed with gas chromatography-mass spectrometry (GC-MS), and the total fatty acid content of samples was between 6.12% and 8.60%. The main fatty acids in Berberis spp. samples were α-linolenic acid (32.85–37.88%) and linoleic acid (30.98–34.28%) followed by oleic acid (12.85–19.56%). Two antioxidant assays produced similar results, demonstrating that extracts of wild B. vulgaris L. had the highest ferric reducing antioxidant power (FRAP) (621.02 μmol FeSO₄.7H₂O/g) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) (0.10 SC₅₀ mg/mL) values. According to principal component analysis (PCA), four components were determined. In addition, two main groups were determined according to hierarchical cluster analysis (HCA), and wild and culture of B. vulgaris L. were in different subgroups. This is the first original report about the fatty acid composition and oil content of Berberis spp. grown in Bayburt, Turkey. The obtained results indicate that B. integerrima Bunge and B. vulgaris, which have especially remarkable fatty acid content, antioxidant, and antimicrobial activity, could be potential sources for these properties in different areas of use.     

脂肪酸量子化学特性对食用油脂生物学效应的影响

对一些食用油脂中的主要脂肪酸组份的量子化学参数进行计算，并与饲喂大鼠的相应生物学效应进行相关分析的结果表明，在各项大鼠血脂生化指标中，只有血清总胆固醇（TC）和低密度脂蛋白-胆固醇含量与脂肪酸各项量子化学参数间存在显著性相关（P＜0．05），其中单不饱和脂肪酸（MUFA）的效果优于多不饱和脂肪酸（PUFA）。MUFA还可有效降低机体丙二醛含量，增强生物膜的流动性（P＜0．01）．不饱和脂肪酸分子中烯键碳原子上量子化学参数的急剧变化是油脂产生显著生物学效应的基本条件．     

<em>In Vitro</em> Anti-diabetic Activities and Chemical Analysis of Polypeptide-k and Oil Isolated from Seeds of <em>Momordica charantia</em> (Bitter Gourd)

The amino acid and fatty acid composition of polypeptide k and oil isolated from the seeds of Momordica charantia was analysed. The analysis revealed polypeptide k contained 9 out of 11 essential amino acids, among a total of 18 types of amino acids. Glutamic acid, aspartic acid, arginine and glycine were the most abundant (17.08%, 9.71%, 9.50% and 8.90% of total amino acids, respectively). Fatty acid analysis showed unusually high amounts of C18-0 (stearic acid, 62.31% of total fatty acid). C18-1 (oleic acid) and C18-2 (linoleic acid) were the other major fatty acid detected (12.53% and 10.40%, respectively). The oil was devoid of the short fatty acids (C4-0 to C8-0). Polypeptide k and oil were also subjected to in vitro α-glucosidase and α-amylase inhibition assays. Both polypeptide k and seed oil showed potent inhibition of α-glucosidase enzyme (79.18% and 53.55% inhibition, respectively). α-Amylase was inhibited by 35.58% and 38.02%, respectively. Collectively, the in vitro assay strongly suggests that both polypeptide k and seed oil from Momordica charantia are potent potential hypoglycemic agents.     

The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.     

Study of the Seasonal Variations of the Fatty Acid Profiles of Selected Macroalgae

Due to the high consumption of fat-rich processed foods, efforts are being done to reduce their saturated fat (SFA) contents and replace it with polyunsaturated fatty acids (PUFA), creating a necessity to find alternative PUFA sources. Macroalgae, being a promising natural source of healthy food, may be such an alternative. The fatty acid (FA) profile of Fucus spiralis, Bifurcaria bifurcata, Ulva lactuca, and Saccorhiza polyschides were determined through direct transesterification and their seasonal variation was studied. F. spiralis showed the highest FA content overall, B. bifurcata presented the higher PUFA amounts, and U. lactuca and S. polyschides the higher SFA. The production of FA was shown to be influenced by the seasons. Spring and summer seemed to induce the FA production in F. spiralis and B. bifurcata while in U. lactuca the same was verified in winter. U. lactuca presented a ω6/ω3 ratio between 0.59 and 1.38 while B. bifurcata presented a ratio around 1.31. The study on the seasonal variations of the macroalgal FA profile can be helpful to understand the best season to yield FA of interest, such as ALA, EPA, and DHA. It may also provide valuable information on the best culturing conditions for the production of desired FAs.