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Fatty Acid Ratios (fatty + acid_ratio)
Selected AbstractsEffects of hydrogenation parameters on trans isomer formation, selectivity and melting properties of fatEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2008Anar Musavi Abstract Effects of hydrogenation conditions (temperature, hydrogen pressure, stirring rate) on trans fatty acid formation, selectivity and melting behavior of fat were investigated. To this aim, soybean oil was hydrogenated under various conditions and fatty acid composition, trans isomer formation, slip melting point (SMP), solid fat content (SFC) and iodine number (IV) of the samples withdrawn at certain intervals of the reactions were monitored. A constant ratio (0.03%) of Nysosel 222 was used in the various combinations of temperature (150, 165 and 180,°C), stirring speed (500, 750 and 1000,rpm) and hydrogen pressure (1, 2 and 3,bar). Raising the temperature increased the formation of fatty acid isomers, whereas higher stirring rates decreased this formation, while changes in hydrogen pressure had no effect or slightly reduced it, depending on other parameters. Results also indicated that the trans fatty acid ratio increased with IV reduction, reached the highest value when the IV was about 70 and decreased at IV < 70 due to saturation. Selectivity values (S21) at that point ranged between 5.78 and 11.59. Lower temperatures and higher stirring rates decreased not only the trans isomer content but also the S21 values at significant levels. However, same effects were not observed with the changes in hydrogen pressure. It was determined that a high SMP does not necessarily mean a high SFC. Selective conditions produced samples with higher SFC but lower SMP, which is possibly because of higher trans isomer formation as well as lower saturation. [source] SEASONAL VARIATIONS IN FATTY ACID COMPOSITION OF OIL IN DEVELOPING COCONUTJOURNAL OF FOOD QUALITY, Issue 2 2009S. NARESH KUMAR ABSTRACT Studies on seasonal variation in oil and fatty acid profile of developing solid endosperm of two cultivars, West Coast Tall (WCT) and Chowghat Orange Dwarf (COD), and their hybrids indicated that oil percentage increased from 30% in 6-month-old nuts to 63% in matured nuts (12 months old). Nuts sampled during July from different levels of maturity had high oil percentage and followed by those sampled during April, October and January. During nut development to maturity, the percentages and contents of medium and long chain saturated fatty acids increased except that of palmitic and myristic acids. Concentration of long chain unsaturated fatty acids (LCUFAs) in developing coconut kernel were high at 5 and 6 months after fertilization and then decreased toward maturity. The LCUFAs were high in nuts developing during October; consequently, saturated to unsaturated fatty acid ratios were low during October. Results indicated that nuts matured during October had better nutritional quality for human consumption and those matured during January are more suitable for industrial purpose due to higher medium chain fatty acid concentrations. PRACTICAL APPLICATIONS Coconut is consumed either as the tender nut (5,6 months after fertilization) or as the kernel from mature nut (12 months after fertilization). Recent technologies of making snowball tender nut use the nuts aged 7,8 months old. Kernel also is consumed in this product. Apart from this, the coconut is being increasingly used for making different kernel-based value-added products. This information is useful, as the value-added products are being developed using different maturities of coconut. Hence, it is of paramount importance that the fatty acid profile of coconut kernel is known in detail for assessing the safety of food consumption from the human health point of view. Apart from this, information on the seasonal variation in fatty acid profile of developing endosperm gives an integrated knowledge so as to optimize the usage of coconut kernel for both human consumption and industrial exploitation. [source] Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 7 2010A.C. Lowder Abstract:, Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (,10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. Practical Application:, The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers. [source] Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2003Antonella Calabretti Abstract The adaptative changes in the fatty acid composition of the main lipid classes in rainbow trout (Oncorhynchus mykiss) edible flesh in response to environmental variation in water temperature were investigated. The research was carried out on intensively farmed trout sampled at different times of the year. Neutral lipids (NL), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were separated using flash chromatography. Compared with summer acclimatisation, a decrease in neutral lipids of about 19% was observed in winter, accompanied by increases in phosphatidylethanolamine and phosphatidylcholine of about 41 and 29%, respectively. The metabolic adjustment in cold adaptation caused an increase in the levels of unsaturated fatty acids and monoenes of the oleic acid ,9 family and an increase in the levels of unsaturated fatty acids of the linoleic acid ,3 family. At the same time a reduction in the levels of saturated and monounsaturated fatty acids of the oleic acid ,9 family was observed. This pattern turned out to be particularly evident in phosphatidylcholine. The net result of these changes in composition was a significant increase in the polyunsaturated/saturated and polyunsaturated/monoenic fatty acid ratios in the edible flesh. Copyright © 2003 Society of Chemical Industry [source] Effects of feeding fermented fish on egg cholesterol content in hensANIMAL SCIENCE JOURNAL, Issue 1 2009Teck-Chwen LOH ABSTRACT This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatment, three birds per replicate. All the birds were housed in individual cages. The dietary treatments were: Control diet, without FF; FF3 diet containing 3% (w/w) FF, FF6 diet containing 6% (w/w) FF and FF9 diet containing 9% (w/w) FF. The study was carried out for 16 weeks inclusive of two weeks of adjustment. Weekly feed intake and egg production were recorded. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. FF did not enhance (P > 0.05) egg mass but (P < 0.05) decreased egg weight slightly. However, egg yolk cholesterol and plasma cholesterol concentrations were reduced (P < 0.05) by FF. The n-6:n-3 fatty acids ratio in the egg yolk (Control = 7.9, FF9 = 6.2) and plasma (Control = 10.6, FF9 = 6.2) were decreased by feeding FF. Moreover, FF was able to increase (P < 0.05) the docosahexaenoic acid (DHA) concentrations in egg yolk and plasma. In conclusion, this study demonstrated that FF increased DHA and reduced egg yolk cholesterol in poultry eggs. [source] Changing of fat content and fatty acid profile of reared pike (Esox lucius) fed two different dietsAQUACULTURE RESEARCH, Issue 1 2006Balázs Kucska Abstract Fat content and fatty acid profile of two pike yearling groups grown on two different diets were compared. The groups originated from culture on artificial feed. One group (cultured pike fed first pellet then prey-fish (PF)) was fed with natural food, live prey-fish, while the other one (cultured pike fed exclusively pellet (PP)) by trout feed through a 3-month experimental period. Growth of pike was lower with PP than with PF. The trout feed resulted in an increase of the fat content of fillet and the formation of abdominal fat depots. Feeding of natural food decreased the fat content. The proportion of the saturated fatty acids in fillet was higher in the (PF) group. The n-6 fatty acids (arachidonic C20:4n-6 and docosatetraenic C22:4n-6 acids) were lowest in PP-fed pike. Regarding total n-3 fatty acids ratio there was no significant difference between the groups, but the level of ,-linolenic (C:18:3n-3) acid showed significant difference among groups. [source] | |||||||||||||