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monounsaturated fatty acids</title> <meta name="description" content="Search results for: monounsaturated fatty acids"> <meta name="keywords" content="monounsaturated fatty acids"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="monounsaturated fatty acids"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 1055</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: monounsaturated fatty acids</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1055</span> Human Health and Omega 3 Fatty Acids</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jinpa%20Palmo">Jinpa Palmo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In many research, omega 3 fatty acid which is a polyunsaturated fatty acids is proved to be very important and essential nutrients having many different health benefits but apart from other fatty acids, it cannot be synthesise by our human body. Therefore, we have to get these fatty acids by consuming diets and supplements rich in it. Even though human beings can live by consuming other important nutrients but can live much healthier and longer by consuming omega 3 fatty acids. American heart association AHA recommends for daily intake of omega 3 fatty acids specially by those people with coronary heart disease. Fish considering as nutritional valuable animal is mostly due to its lipid content (fish oil) in which these omega 3 fatty acids are present very significantly. Fish does not actually produce these omega 3 fatty acid in their body, but receive these fatty acids through the food web in which phytoplankton are the chief source of these omega fatty acids. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title="fatty acid">fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=fish" title=" fish"> fish</a>, <a href="https://publications.waset.org/abstracts/search?q=disease" title=" disease"> disease</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a> </p> <a href="https://publications.waset.org/abstracts/157895/human-health-and-omega-3-fatty-acids" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/157895.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">107</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1054</span> Fatty Acid Profile of Meat from Lambs Fed on Diets Containing Mulberry Hay</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20G.%20Silva%20Sobrinho">A. G. Silva Sobrinho</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20G.%20A.%20Cirne"> L. G. A. Cirne</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20T.%20Santana"> V. T. Santana</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this trial was to evaluate fatty acid profile of meat from lambs fed on diets containing 0, 12.5 and 25.0% mulberry hay as a substitute for the concentrate. Twenty-four feedlot Ile de France lambs (average weight of 15kg and average age of 60 days) were randomized to receive the different diets and slaughtered at 32kg body weight. Increases were observed in the concentrations of the saturated pentadecanoic, heptadecanoic and arachidic fatty acids; of the monounsaturated nervonic fatty acid and of the polyunsaturated α-linolenic, ɣ-linolenic and eicosapentaenoic fatty acids. Increased conjugated linoleic acid (CLA) was also found in the meat of lambs fed on 12.5% mulberry hay. In addition, the omega-3 composition was augmented, while the omega-3/omega-6 ratio was decreased in mulberry hay-fed animals. In conclusion, a more desirable fatty acid profile was observed in lamb meat following the substitution of mulberry hay in the concentrate of fed, resulting in improved nutritional characteristics of the meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alternative%20food" title="alternative food">alternative food</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=feedlot" title=" feedlot"> feedlot</a>, <a href="https://publications.waset.org/abstracts/search?q=sheep%20meat" title=" sheep meat"> sheep meat</a> </p> <a href="https://publications.waset.org/abstracts/9723/fatty-acid-profile-of-meat-from-lambs-fed-on-diets-containing-mulberry-hay" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9723.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1053</span> Physicochemical and Biochemical Characterization of an Oil of Pistacia Lentiscus Fruits and Its Effects on Blood Lipid Profile (10364 EJSR)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Merzougui%20Imene">Merzougui Imene</a>, <a href="https://publications.waset.org/abstracts/search?q=Gherib%20Asma"> Gherib Asma</a>, <a href="https://publications.waset.org/abstracts/search?q=Henchiri%20Cherifa"> Henchiri Cherifa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study has allowed to confirm the physico chemical characteristics and fatty acid composition by GC of the oil of Pistacia lentiscus extracted by traditional method and evaluate its effect on some blood lipid parameters. The results showed that the main physico chemical characteristics of Pistacia lentiscus oil are: moisture (0.84 %), a relatively high iodine value (80,44) indicating that this oil has an important degree of unsaturation. The oil is mainly composed of unsaturated fatty acids (MUFA) where oleic acid dominate with 47,01 % of total fatty acids and PUFA's represented by linoleic acid (19,26 %). Concerning the biological survey, oil, at 10% and 20% doses of diet for 15 and 30 days of two periods of treatment, resulted in beneficial effects on the lipid profile of Wistar albinos rats previously fed with animal and vegetable fats. We observed decreases in total cholesterol, triglycerides (TGA), total lipids and LDL-C, and an increase in HDL-C "good cholesterol" probably related to the presence of a large amount of (MUFA) and (PUFA). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pistacia%20lentiscus" title="Pistacia lentiscus">Pistacia lentiscus</a>, <a href="https://publications.waset.org/abstracts/search?q=oil" title=" oil"> oil</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20profile" title=" lipid profile"> lipid profile</a>, <a href="https://publications.waset.org/abstracts/search?q=monounsaturated%20fatty%20acids" title=" monounsaturated fatty acids"> monounsaturated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=polyunsaturated%20fatty%20acids" title=" polyunsaturated fatty acids"> polyunsaturated fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/14884/physicochemical-and-biochemical-characterization-of-an-oil-of-pistacia-lentiscus-fruits-and-its-effects-on-blood-lipid-profile-10364-ejsr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14884.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">361</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1052</span> Fatty Acid and Amino Acid Composition in Mene maculata in The Sea of Maluku</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Semuel%20Unwakoly">Semuel Unwakoly</a>, <a href="https://publications.waset.org/abstracts/search?q=Reinner%20Puppela"> Reinner Puppela</a>, <a href="https://publications.waset.org/abstracts/search?q=Maresthy%20Rumalean"> Maresthy Rumalean</a>, <a href="https://publications.waset.org/abstracts/search?q=Healthy%20Kainama"> Healthy Kainama</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fish is a kind of food that contains many nutritions, one of those is the long chain of unsaturated fatty acids as omega-3 and omega-6 fatty acids and essential amino acid in enough amount for the necessity of our body. Like pelagic fish that found in the sea of Maluku. This research was done to identify fatty acids and amino acids composition in Moonfish (<em>M. maculata</em>) using transesterification reaction steps and Gas Chromatograph-Mass Spectrophotometer (GC-MS) and High-Performance Liquid Chromatography (HPLC). The result showed that fatty acids composition in Moonfish (<em>M. maculata</em>) contained tridecanoic acid (2.84%); palmitoleic acid (2.65%); palmitic acid (35.24%); oleic acid (6.2%); stearic acid (14.20%); and 5,8,11,14-eicosatetraenoic acid (1.29%) and 12 amino acids composition that consist of 7 essential amino acids, were leucine, isoleucine, valine, phenylalanine, methionine, lysine, and histidine, and also 5 non-essential amino acid, were tyrosine, glycine, alanine, glutamic acid, and arginine.Thus, these fishes can be used by the people to complete the necessity of essential fatty acid and amino acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Moonfish%20%28M.%20maculata%29" title="Moonfish (M. maculata)">Moonfish (M. maculata)</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acid" title=" amino acid"> amino acid</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a> </p> <a href="https://publications.waset.org/abstracts/75018/fatty-acid-and-amino-acid-composition-in-mene-maculata-in-the-sea-of-maluku" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75018.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1051</span> Antimicrobial and Antibiofilm Properties of Fatty Acids Against Streptococcus Mutans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Mulry">A. Mulry</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Kealey"> C. Kealey</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20B.%20Brady"> D. B. Brady</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Planktonic bacteria can form biofilms which are microbial aggregates embedded within a matrix of extracellular polymeric substances (EPS). They can be found attached to abiotic or biotic surfaces. Biofilms are responsible for oral diseases such as dental caries, gingivitis and the progression of periodontal disease. Biofilms can resist 500 to 1000 times the concentration of biocides and antibiotics used to kill planktonic bacteria. Biofilm development on oral surfaces involves four stages, initial attachment, early development, maturation and dispersal of planktonic cells. The Minimum Inhibitory Concentration (MIC) was determined using a range of saturated and unsaturated fatty acids using the resazurin assay, followed by serial dilution and spot plating on BHI agar plates to establish the Minimum Bactericidal Concentration (MBC). Log reduction of bacteria was also evaluated for each fatty acid. The Minimum Biofilm Inhibition Concentration (MBIC) was determined using crystal violet assay in 96 well plates on forming and pre-formed S. mutans biofilms using BHI supplemented with 1% sucrose. Saturated medium-chain fatty acids Octanoic (C8.0), Decanoic (C10.0) and Undecanoic acid (C11.0) do not display strong antibiofilm properties; however, Lauric (C12.0) and Myristic (C14.0) display moderate antibiofilm properties with 97.83% and 97.5% biofilm inhibition with 1000 µM respectively. Monounsaturated, Oleic acid (C18.1) and polyunsaturated large chain fatty acids, Linoleic acid (C18.2) display potent antibiofilm properties with biofilm inhibition of 99.73% at 125 µM and 100% at 65.5 µM, respectively. Long-chain polyunsaturated Omega-3 fatty acids α-Linoleic (C18.3), Eicosapentaenoic Acid (EPA) (C20.5), Docosahexaenoic Acid (DHA) (C22.6) have displayed strong antibiofilm efficacy from concentrations ranging from 31.25-250µg/ml. DHA is the most promising antibiofilm agent with an MBIC of 99.73% with 15.625µg/ml. This may be due to the presence of six double bonds and the structural orientation of the fatty acid. To conclude, fatty acids displaying the most antimicrobial activity appear to be medium or long-chain unsaturated fatty acids containing one or more double bonds. Most promising agents include Omega-3-fatty acids Linoleic, α-Linoleic, EPA and DHA, as well as Omega-9 fatty acid Oleic acid. These results indicate that fatty acids have the potential to be used as antimicrobials and antibiofilm agents against S. mutans. Future work involves further screening of the most potent fatty acids against a range of bacteria, including Gram-positive and Gram-negative oral pathogens. Future work will involve incorporating the most effective fatty acids onto dental implant devices to prevent biofilm formation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antibiofilm" title="antibiofilm">antibiofilm</a>, <a href="https://publications.waset.org/abstracts/search?q=biofilm" title=" biofilm"> biofilm</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20mutans" title=" S. mutans"> S. mutans</a> </p> <a href="https://publications.waset.org/abstracts/151149/antimicrobial-and-antibiofilm-properties-of-fatty-acids-against-streptococcus-mutans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151149.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">157</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1050</span> Effect of Extraction Methods on the Fatty Acids and Physicochemical Properties of Serendipity Berry Seed Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olufunmilola%20A.%20Abiodun">Olufunmilola A. Abiodun</a>, <a href="https://publications.waset.org/abstracts/search?q=Adegbola%20O.%20Dauda"> Adegbola O. Dauda</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayobami%20Ojo"> Ayobami Ojo</a>, <a href="https://publications.waset.org/abstracts/search?q=Samson%20A.%20Oyeyinka"> Samson A. Oyeyinka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Serendipity berry (Dioscoreophyllum cumminsii diel) is a tropical dioecious rainforest vine and native to tropical Africa. The vine grows during the raining season and is used mainly as sweetener. The sweetener in the berry is known as monellin which is sweeter than sucrose. The sweetener is extracted from the fruits and the seed is discarded. The discarded seeds contain bitter principles but had high yield of oil. Serendipity oil was extracted using three methods (N-hexane, expression and expression/n-hexane). Fatty acids and physicochemical properties of the oil obtained were determined. The oil obtained was clear, liquid and have odour similar to hydrocarbon. The percentage oil yield was 38.59, 12.34 and 49.57% for hexane, expression and expression-hexane method respectively. The seed contained high percentage of oil especially using combination of expression and hexane. Low percentage of oil was obtained using expression method. The refractive index values obtained were 1.443, 1.442 and 1.478 for hexane, expression and expression-hexane methods respectively. Peroxide value obtained for expression-hexane was higher than those for hexane and expression. The viscosities of the oil were 125.8, 128.76 and 126.87 cm³/s for hexane, expression and expression-hexane methods respectively which showed that the oil from expression method was more viscous than the other oils. The major fatty acids in serendipity seed oil were oleic acid (62.81%), linoleic acid (22.65%), linolenic (6.11%), palmitic acid (5.67%), stearic acid (2.21%) in decreasing order. Oleic acid which is monounsaturated fatty acid had the highest value. Total unsaturated fatty acids were 91.574, 92.256 and 90.426% for hexane, expression, and expression-hexane respectively. Combination of expression and hexane for extraction of serendipity oil produced high yield of oil. The oil could be refined for food and non-food application. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=serendipity%20seed%20oil" title="serendipity seed oil">serendipity seed oil</a>, <a href="https://publications.waset.org/abstracts/search?q=expression%20method" title=" expression method"> expression method</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=hexane" title=" hexane"> hexane</a> </p> <a href="https://publications.waset.org/abstracts/79242/effect-of-extraction-methods-on-the-fatty-acids-and-physicochemical-properties-of-serendipity-berry-seed-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79242.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">273</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1049</span> Comparison of Punicic Acid Amounts in Abdominal Fat Farm Feeding Hy-Line Chickens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ozcan%20Baris%20Citil">Ozcan Baris Citil</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehmet%20Akoz"> Mehmet Akoz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effects of fatty acid composition and punicic acid contents of abdominal fat of Hy-line hens were investigated by the gas chromatographic method. Total 30 different fatty acids were determined in fatty acid compositions of eggs. These fatty acids were varied between C 8 to C 22. The punicic acid content of abdominal fats analysed was found to be higher percentages in the 90th day than those of 30th and 60th day. At the end of the experiment, total punicic acid contents of abdominal fats were significantly increased. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title="fatty acids">fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20chromatography" title=" gas chromatography"> gas chromatography</a>, <a href="https://publications.waset.org/abstracts/search?q=punicic%20acid" title=" punicic acid"> punicic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=abdominal%20fats" title=" abdominal fats "> abdominal fats </a> </p> <a href="https://publications.waset.org/abstracts/47496/comparison-of-punicic-acid-amounts-in-abdominal-fat-farm-feeding-hy-line-chickens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47496.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">347</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1048</span> Antiplatelet Activity of Nitrated Fatty Acids from Tomato Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lyanne%20Rodriguez">Lyanne Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Fuente"> Eduardo Fuente</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9s%20Trostchansky"> Andrés Trostchansky</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Palomo"> Ivan Palomo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cardiovascular diseases (CVD) are the leading cause of death in the world. The development of platelet-rich thrombi has been considered a trigger for acute cardiovascular events. A healthy diet, rich in fruit and vegetables, has been related to increased protection against cardiovascular events. Previous studies have observed that tomato pomace has a potent antiplatelet activity, due could be attributed to its high content of fatty acids (> 30%). It has been shown that unsaturated fatty acids can undergo endogenous intracellular nitration reactions during digestion after lipid consumption. Additionally, nitrated fatty acids (NO2-FA) can significantly reduce atherosclerotic lesion formation, inhibiting the expression of adhesion molecules on dysfunctional endothelium and platelet activation. In this work, we have proposed the nitration of fatty acids present in tomato pomace to improve its antiplatelet action. The gastric digestion of the tomato pomace allowed the nitration of the fatty acids, while by HPLC/MS/MS we were able to identify and quantify the nitrated fatty acids. The nitrated tomase extracts showed antiplatelet potential when platelets were stimulated with TRAP-6 and collagen. This activity was related to the presence of nitrated linoleic acid, which inhibited platelet activation by flow cytometry. The knowledge about the antiplatelet activity of nitrated fatty acids from tomato pomace will further develop new and more effective agents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiovascular" title="cardiovascular">cardiovascular</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20extracts" title=" tomato extracts"> tomato extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrated%20fatty%20acids" title=" nitrated fatty acids"> nitrated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=antiplatelet%20activity" title=" antiplatelet activity"> antiplatelet activity</a> </p> <a href="https://publications.waset.org/abstracts/161607/antiplatelet-activity-of-nitrated-fatty-acids-from-tomato-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161607.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">67</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1047</span> Spectroscopy Study of Jatropha curcas Seed Oil for Pharmaceutical Applications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bashar%20Mudhaffar%20Abdullah">Bashar Mudhaffar Abdullah</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasniza%20Zaman%20Huri"> Hasniza Zaman Huri</a>, <a href="https://publications.waset.org/abstracts/search?q=Nany%20Hairunisa"> Nany Hairunisa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out to determine the thermal properties and spectroscopy study of Malaysian Jatropha curcas seed oil. The J. curcas seed oil physicochemical properties such as free fatty acid (FFA %), acid value, saponification value, iodine value, unsaponifiable matter, and viscosity (cp) gave values of 1.89±0.10%, 3.76±0.07, 203.36±0.36 mg/g, 4.90±0.25, 1.76±0.03%, and 32, respectively. Gas chromatography (GC) was used to determine the fatty acids (FAs) composition. J. curcas seed oil is consisting of saturated FAs (19.55%) such as palmitic (13.19%), palmitoleic (0.40%), and stearic (6.36%) acids and unsaturated FAs (80.42%) such as oleic (43.32%) and linoleic (36.70%) acids. The thermal properties using differential scanning calorimetry (DSC) showed that crystallized TAG was observed at -6.79°C. The melting curves displayed three major exothermic regions of J. curcas seed oil, monounsaturated (lower-temperature peak) at -31.69°C, di-unsaturated (medium temperature peak) at -20.23°C and tri-unsaturated (higher temperature peak) at -12.72°C. The results of this study showed that the J. curcas seed oil is a plausible source of polyunsaturated fatty acid (PUFA) to be developed in the future for pharmaceutical applications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jatropha%20curcas%20seed%20oil" title="Jatropha curcas seed oil">Jatropha curcas seed oil</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20properties" title=" thermal properties"> thermal properties</a>, <a href="https://publications.waset.org/abstracts/search?q=crystallization" title=" crystallization"> crystallization</a>, <a href="https://publications.waset.org/abstracts/search?q=melting" title=" melting"> melting</a>, <a href="https://publications.waset.org/abstracts/search?q=spectroscopy" title=" spectroscopy"> spectroscopy</a> </p> <a href="https://publications.waset.org/abstracts/18315/spectroscopy-study-of-jatropha-curcas-seed-oil-for-pharmaceutical-applications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18315.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">478</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1046</span> Fatty Acids in Female's Gonads of the Red Sea Fish Rhabdosargus Sarba During the Spawning Season</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suhaila%20Qari">Suhaila Qari</a>, <a href="https://publications.waset.org/abstracts/search?q=Samia%20Moharram"> Samia Moharram</a>, <a href="https://publications.waset.org/abstracts/search?q=Safaa%20Alowaidi"> Safaa Alowaidi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objectives: To determine the fatty acids profiles in female fish, R. sarba from the Red Sea during the spawning season. Methods: Monthly individual Rhabdosargus sarba were obtained from Bangalah market in Jeddah, Red Sea and transported to the laboratory in ice aquarium. The total length, standard length and weight were measured, fishes were dissected. Ovaries were removed, weighed and 10 ml of concentrated hydrochloric acid were added to 10g of the ovary in a conical flask and immersed in boiling water until the sample was dissolved and the fat was seen to collect on the surface. The conical was cooled and the fat was extracted by shaking with 30 ml of diethyl ether. The extract was bowled after allowing the layers to separate into a weighed flask. The extraction was repeated three times more and distilled off the solvent then the fat dried at 100oC, cooled and weighed. Then 50 mg of lipid was put in a tube, 5 ml of methanolic sulphuric acid was added and 2 ml of benzene, the tube well closed and placed in water bath at 90oC for an hour and half. After cooling, 8 ml water and 5 ml petroleum was added shacked strongly and the ethereal layer was separated in a dry tube, evaporated to dryness. The fatty acid methyl esters were analyzed using a Hewlett Packard (HP 6890) chromatography, asplit /splitless injector and flame ionization detector (FID). Results: In female Rhabdosargus sarba, a total of 29 fatty acids detected in ovaries throughout the spawning season. The main fatty acid group in total lipid was saturated fatty acid (SFA, 28.9%), followed by 23.5% of polyunsaturated fatty acids (PUFA) and 12.9% of monounsaturated fatty acids (MUFA). The dominant SFA were palmitic and stearic, the major MUFA were palmitoleic and oleic, and the major PUFA were C18:2 and C22:2. During spawning stages no significant differences in total SFA, MUFA and PUFA, the highest value of SFA was in late spawning (36.78%). However, the highest value of MUFA and PUFA was in spawning (16.70% and 24.96% respectively). During spawning season there were a significant differences in total SFA between March (late spawning stage) and December (nearly ripe stage), (P < 0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sparidae" title="sparidae">sparidae</a>, <a href="https://publications.waset.org/abstracts/search?q=Rhabdosargus%20sarba" title=" Rhabdosargus sarba"> Rhabdosargus sarba</a>, <a href="https://publications.waset.org/abstracts/search?q=fish" title=" fish"> fish</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=spawning" title=" spawning"> spawning</a>, <a href="https://publications.waset.org/abstracts/search?q=gonads" title=" gonads"> gonads</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20sea" title=" red sea"> red sea</a> </p> <a href="https://publications.waset.org/abstracts/21571/fatty-acids-in-females-gonads-of-the-red-sea-fish-rhabdosargus-sarba-during-the-spawning-season" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21571.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">802</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1045</span> Study of Coconut and Babassu Oils with High Acid Content and the Fatty Acids (C6 to C16) Obtained from These Oils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fl%C3%A1vio%20A.%20F.%20da%20Ponte">Flávio A. F. da Ponte</a>, <a href="https://publications.waset.org/abstracts/search?q=Jackson%20Q.%20Malveira"> Jackson Q. Malveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Jos%C3%A9%20%20A.%20S.%20Ramos%20Filho"> José A. S. Ramos Filho</a>, <a href="https://publications.waset.org/abstracts/search?q=Monica%20C.%20G.%20Albuquerque"> Monica C. G. Albuquerque</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The vegetable oils have many applications in industrial processes and due to this potential have constantly increased the demand for the use of low-quality oils, mainly in the production of biofuel. This work aims to the physicochemical evaluation of babassu oil (Orbinya speciosa) and coconut (Cocos nucifera) of low quality, as well the obtaining the free fatty acids 6 to 16 carbon atoms, with intention to be used as raw material for the biofuels production. The babassu oil and coconut low quality, as well the fatty acids obtained from these oils were characterized as their physicochemical properties and fatty acid composition (using gas chromatography coupled to mass). The NMR technique was used to assess the efficiency of fractional distillation under reduced pressure to obtain the intermediate carbonic chain fatty acids. The results showed that the bad quality in terms of physicochemical evaluation of babassu oils and coconut oils interfere directly in industrial application. However the fatty acids of intermediate carbonic chain (C6 to C16) may be used in cosmetic, pharmaceutical and particularly as the biokerosene fuel. The chromatographic analysis showed that the babassu oil and coconut oil have as major fatty acids are lauric acid (57.5 and 38.6%, respectively), whereas the top phase from distillation of coconut oil showed caprylic acid (39.1%) and major fatty acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=babassu%20oil%20%28Orbinya%20speciosa%29" title="babassu oil (Orbinya speciosa)">babassu oil (Orbinya speciosa)</a>, <a href="https://publications.waset.org/abstracts/search?q=coconut%20oil%20%28Cocos%20nucifera%29" title=" coconut oil (Cocos nucifera)"> coconut oil (Cocos nucifera)</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass" title=" biomass"> biomass</a> </p> <a href="https://publications.waset.org/abstracts/48733/study-of-coconut-and-babassu-oils-with-high-acid-content-and-the-fatty-acids-c6-to-c16-obtained-from-these-oils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48733.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">320</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1044</span> Influence of Culture Conditions on the Growth and Fatty Acid Composition of Green Microalgae Oocystis rhomboideus, Scenedesmus obliquus, Dictyochlorella globosa</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tatyana%20A.%20Karpenyuk">Tatyana A. Karpenyuk</a>, <a href="https://publications.waset.org/abstracts/search?q=Saltanat%20B.%20Orazova"> Saltanat B. Orazova</a>, <a href="https://publications.waset.org/abstracts/search?q=Yana%20S.%20Tzurkan"> Yana S. Tzurkan</a>, <a href="https://publications.waset.org/abstracts/search?q=Alla%20V.%20Goncharova"> Alla V. Goncharova</a>, <a href="https://publications.waset.org/abstracts/search?q=Bakytzhan%20K.%20Kairat"> Bakytzhan K. Kairat</a>, <a href="https://publications.waset.org/abstracts/search?q=Togzhan%20D.%20Mukasheva"> Togzhan D. Mukasheva</a>, <a href="https://publications.waset.org/abstracts/search?q=Ludmila%20V.%20Ignatova"> Ludmila V. Ignatova</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramza%20Z.%20Berzhanova"> Ramza Z. Berzhanova</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microalgae due to the ability to accumulate high levels of practically valuable polyunsaturated fatty acids attract attention as a promising raw material for commercial products. It were defined the features of the growth processes of cells green protococcal microalgae Oocystis rhomboideus, Scenedesmus obliquus, Dictyochlorella globosa at cultivation in different nutritional mediums. For the rapid accumulation of biomass, combined with high productivity of total lipids fraction yield recommended to use the Fitzgerald medium (Scenodesmus obliquus, Oocystis rhomboideus) and/or Bold medium (Dictyochlorella globosa). Productivity of lipids decreased in sequence Dictyochlorella globosa > Scenodesmus obliquus > Oocystis rhomboideus. The bulk of fatty acids fraction of the total lipids is unsaturated fatty acids, which accounts for 70 to 83% of the total number of fatty acids. The share of monoenic acids varies from 16 to 36 %, the share of unsaturated fatty acids - from 44 to 65% of total fatty acids fraction. Among the unsaturated acids dominate α-linolenic acid (C18:3n-3), hexadecatetraenic acid (C16:4) and linoleic acid (C18:2). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microalgae" title="microalgae">microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=culture%20conditions" title=" culture conditions"> culture conditions</a> </p> <a href="https://publications.waset.org/abstracts/10149/influence-of-culture-conditions-on-the-growth-and-fatty-acid-composition-of-green-microalgae-oocystis-rhomboideus-scenedesmus-obliquus-dictyochlorella-globosa" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10149.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">451</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1043</span> Metabolic Manipulation as a Strategy for Optimization of Biomass Productivity and Oil Content in the Microalgae Desmodesmus Sp.</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ivan%20A.%20Sandoval%20Salazar">Ivan A. Sandoval Salazar</a>, <a href="https://publications.waset.org/abstracts/search?q=Silvia%20F.%20Valderrama"> Silvia F. Valderrama</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The microalgae oil emerges as a promising source of raw material for many industrial applications. Thus, this study had as a main focus on the cultivation of the microalgae species Desmodesmus sp. in laboratory scale with a view to maximizing biomass production and triglyceride content in the lipid fraction. Initially, culture conditions were selected to optimize biomass production, which was subsequently subjected to nutritional stress by varying nitrate and phosphate concentrations in order to increase the content and productivity of fatty acids. The culture medium BOLD 3N, nitrate and phosphate, light intensity 250,500 and 1000 μmol photons.m².s⁻¹, photoperiod of 12:12 were evaluated. Under the best conditions of the tests, a maximum cell division of 1.13 div.dia⁻¹ was obtained on the sixth day of culture, beginning of the exponential phase, and a maximum concentration of 8.42x107 cell.mL⁻¹ and dry biomass of 3.49 gL⁻¹ on the 20th day, in the stationary phase. The lipid content in the first stage of culture was approximately 8% after 12 days and at the end of the culture in the stationary phase ranged from 12% to 16% (20 days). In the microalgae grown at 250 μmol fotons.m2.s-1 the fatty acid profile was mostly polyunsaturated (52%). The total of unsaturated fatty acids, identified in this species of microalga, reached values between 70 and 75%, being qualified for use in the food and pharmaceutical industry. In addition, this study showed that the cultivation conditions influenced mainly the production of polyunsaturated fatty acids, with the predominance of γ-linolenic acid. However, in the cultures submitted to the highest the intensity of light (1000 μmol photons.m².s⁻¹) and low concentrations of nitrate and phosphate, saturated and monounsaturated fatty acids, which present greater oxidative stability, were identified mainly (60 to 70 %) being qualified for the production of biodiesel and for oleochemistry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microalgae" title="microalgae">microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=Desmodesmus%20sp" title=" Desmodesmus sp"> Desmodesmus sp</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title=" biodiesel"> biodiesel</a> </p> <a href="https://publications.waset.org/abstracts/96826/metabolic-manipulation-as-a-strategy-for-optimization-of-biomass-productivity-and-oil-content-in-the-microalgae-desmodesmus-sp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96826.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1042</span> The Impact of the Method of Extraction on 'Chemchali' Olive Oil Composition in Terms of Oxidation Index, and Chemical Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Om%20Kalthoum%20Sallem">Om Kalthoum Sallem</a>, <a href="https://publications.waset.org/abstracts/search?q=Saidakilani"> Saidakilani</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamiliya%20Ounaissa"> Kamiliya Ounaissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelmajid%20Abid"> Abdelmajid Abid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction and purposes: Olive oil is the main oil used in the Mediterranean diet. Virgin olive oil is valued for its organoleptic and nutritional characteristics and is resistant to oxidation due to its high monounsaturated fatty acid content (MUFAs), and low polyunsaturates (PUFAs) and the presence of natural antioxidants such as phenols, tocopherols and carotenoids. The fatty acid composition, especially the MUFA content, and the natural antioxidants provide advantages for health. The aim of the present study was to examine the impact of method of extraction on the chemical profiles of ‘Chemchali’ olive oil variety, which is cultivated in the city of Gafsa, and to compare it with chetoui and chemchali varieties. Methods: Our study is a qualitative prospective study that deals with ‘Chemchali’ olive oil variety. Analyses were conducted during three months (from December to February) in different oil mills in the city of Gafsa. We have compared ‘Chemchali’ olive oil obtained by continuous method to this obtained by superpress method. Then we have analyzed quality index parameters, including free fatty acid content (FFA), acidity, and UV spectrophotometric characteristics and other physico-chemical data [oxidative stability, ß-carotene, and chlorophyll pigment composition]. Results: Olive oil resulting from super press method compared with continuous method is less acid(0,6120 vs. 0,9760), less oxydazible(K232:2,478 vs. 2,592)(k270:0,216 vs. 0,228), more rich in oleic acid(61,61% vs. 66.99%), less rich in linoleic acid(13,38% vs. 13,98 %), more rich in total chlorophylls pigments (6,22 ppm vs. 3,18 ppm ) and ß-carotene (3,128 mg/kg vs. 1,73 mg/kg). ‘Chemchali’ olive oil showed more equilibrated total content in fatty acids compared with the varieties ’Chemleli’ and ‘Chetoui’. Gafsa’s variety ’Chemlali’ have significantly less saturated and polyunsaturated fatty acids. Whereas it has a higher content in monounsaturated fatty acid C18:2, compared with the two other varieties. Conclusion: The use of super press method had benefic effects on general chemical characteristics of ‘Chemchali’ olive oil, maintaining the highest quality according to the ecocert legal standards. In light of the results obtained in this study, a more detailed study is required to establish whether the differences in the chemical properties of oils are mainly due to agronomic and climate variables or, to the processing employed in oil mills. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title="olive oil">olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction%20method" title=" extraction method"> extraction method</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=chemchali%20olive%20oil" title=" chemchali olive oil"> chemchali olive oil</a> </p> <a href="https://publications.waset.org/abstracts/26221/the-impact-of-the-method-of-extraction-on-chemchali-olive-oil-composition-in-terms-of-oxidation-index-and-chemical-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26221.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">383</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1041</span> Ratio of Omega-6/Omega-3 Fatty Acids in Spelt and Flaxseed Pasta</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovic">Jelena Filipovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Kosutic"> Milenko Kosutic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The dynamic way of life has the tendency to simplify and decrease preparing healthy, quick, cheap and safe meals. Spelt pasta is meeting most of these goals. Contrary to bread, pasta can be stored a long time without deterioration in flavour, odour and usability without losing quality. This paper deals with the chemical composition and content of fatty acids in flaxseed and spelt flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with 0%, 10% and 20% flaxseed flour. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of flaxseed flour, spelt flour and pasta liposoluble extracts. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 9g/100g), high concentration of linolenic acid (57g/100g) and lower content of linoleic acid (16g/100g), as well as superior ω-6/ω-3 ratio that is 1:4. Flaxseed flour in the share of 10% and 20% in spelt pasta positively contributes to the essential fatty acids daily intake recommended by nutritionists and the improvement of ω-6/ω-3 ratio (6,7:1 and 1:1.2). This paper points out that investigated pasta with flaxseed is a new product with improved functional properties due to high level of ω-3 fatty acids and it is acceptable for consumers in regard to sensory properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title="flaxseed">flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=spelt" title=" spelt"> spelt</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=%CF%89-3%2F%CF%89-6%20ratio" title=" ω-3/ω-6 ratio"> ω-3/ω-6 ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=pasta" title=" pasta"> pasta</a> </p> <a href="https://publications.waset.org/abstracts/42864/ratio-of-omega-6omega-3-fatty-acids-in-spelt-and-flaxseed-pasta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42864.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">619</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1040</span> The Role of Bone Marrow Fatty Acids in the Early Stage of Post-Menopausal Osteoporosis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sizhu%20Wang">Sizhu Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Cuisong%20Tang"> Cuisong Tang</a>, <a href="https://publications.waset.org/abstracts/search?q=Lin%20Zhang"> Lin Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Guangyu%20Tang"> Guangyu Tang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: We aimed to detect the composition of bone marrow fatty acids early after ovariectomized (OVX) surgery and explore the potential mechanism. Methods: Thirty-two female Sprague-Dawley (SD) rats (12 weeks) were randomly divided into OVX group and Sham group (N=16/group), and received ovariectomy or sham surgery respectively. After 3 and 28 days, eight rats in each group were sacrificed to detect the composition of bone marrow fatty acids by gas chromatography–mass spectrometry (GC–MS) and evaluate the trabecular bone microarchitecture by micro-CT. Significant different fatty acids in the early stage of post-menopausal osteoporosis were selected by OPLS-DA and t test. Then selected fatty acids were further studied in the process of osteogenic differentiation through RT-PCR and Alizarin Red S staining. Results: An apparent sample clustering and group separation were observed between OVX group and sham group three days after surgery, which suggested the role of bone marrow fatty acids in the early stage of postmenopausal osteoporosis. Specifically, myristate, palmitoleate and arachidonate were found to play an important role in classification between OVX group and sham group. We further investigated the effect of palmitoleate and arachidonate on osteogenic differentiation and found that palmitoleate promoted the osteogenic differentiation of MC3T3-E1 cells while arachidonate inhibited this process. Conclusion: Profound bone marrow fatty acids changes have taken place in the early stage of post-menopausal osteoporosis. Bone marrow fatty acids may begin to affect osteogenic differentiation shortly after deficiency of estrogen. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bone%20marrow%20fatty%20acids" title="bone marrow fatty acids">bone marrow fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=osteoblast" title=" osteoblast"> osteoblast</a>, <a href="https://publications.waset.org/abstracts/search?q=osteoporosis" title=" osteoporosis"> osteoporosis</a>, <a href="https://publications.waset.org/abstracts/search?q=post-menopausal" title=" post-menopausal"> post-menopausal</a> </p> <a href="https://publications.waset.org/abstracts/156509/the-role-of-bone-marrow-fatty-acids-in-the-early-stage-of-post-menopausal-osteoporosis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/156509.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">106</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1039</span> Physicochemical Properties of Moringa oleifera Seeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oyewusi%20Peter%20Ayodele">Oyewusi Peter Ayodele</a>, <a href="https://publications.waset.org/abstracts/search?q=Onipede%20Ayodeji"> Onipede Ayodeji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Our research focuses on some physicochemical parameters of Moringa Oleifera seed meal and its seed oil to determine its nutritional quality. Proximate, mineral, and vitamin analyses were performed on the defatted seed meal, while fatty acid determination was carried out on the seed oil. The results of the proximate composition show moisture content (3.52 ± 0.01), ash (2.80 ± 0.33), crude fibre (3.92 ± 0.01), protein (42.96 ± 0.05), crude fat (7.04 ± 0.01) and carbohydrate (36.79 ± 0.04). The mineral composition shows that the seed is rich in Ca, K, and Na with 220ppm, 205ppm, and 118ppm, respectively. The seed has vitamins A and C with 2.17 ± 0.01mg/100g and 6.95 ± 0.00 mg/100g respectively. The seed also contains 56.62 %, 38.50 %, and 5.24 % saturated, monounsaturated, and polyunsaturated fatty acids, respectively. It could be illustrated that Moringa seeds and their oil can be considered potential sources for both dietary and industrial purposes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Moringa%20oleifera%20seed" title="Moringa oleifera seed">Moringa oleifera seed</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals%20and%20vitamins%20compositions" title=" minerals and vitamins compositions"> minerals and vitamins compositions</a> </p> <a href="https://publications.waset.org/abstracts/171774/physicochemical-properties-of-moringa-oleifera-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/171774.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">287</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1038</span> Determination of Hydrolisis Condition in the Extraction of Fatty Acids from Pinchagua's (Opisthonema libertate) Heads, a By-Product of Sardine Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Belen%20Carrillo">Belen Carrillo</a>, <a href="https://publications.waset.org/abstracts/search?q=Mauricio%20Mosquera"> Mauricio Mosquera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fatty acids are bioactive compounds widely used as nutritional supplements in the food and pharmaceutical industry. Bluefish such as sardines have a large variety of these fatty acids in their composition. The objective of this project is to extract these compounds from fishing wastes, to do this, heads of known species as Pinchagua (Opistonema libertate) were used. The conducted study represents a simplified alternative for obtaining and simultaneous saponification of oil through basic hydrolysis, which separates lipids from protein and saponifies sample all the same time to isolate the fatty acid accurately through salts formation. To do these different concentrations of sodium hydroxide were used, it was demonstrated at a concentration of 1 M the highest yield of saponified oil recovery corresponding a value of 3,64% was obtained. Subsequently, the saponified oil was subjected to an acid hydrolysis in which fatty acids were isolated. Different sulfuric acid concentrations and temperatures for the process were tested. Thus, it was shown that the great fatty acids variety were obtained at a 60 °C temperature and sulfuric acid concentration of 50% v/v. Among the obtained compounds the presence of acids such as palmitic, lauric, caproic and myristic are highlighted. Applications of this type of elements are varied and widely used in the nutritional supplements development. Thus, the described methodology proposes a simple mechanism in the revaluation of fishing industry wastes that allow directly generate high added value elements. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title="fatty acids">fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrolysis" title=" hydrolysis"> hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=Pinchagua" title=" Pinchagua"> Pinchagua</a>, <a href="https://publications.waset.org/abstracts/search?q=saponification" title=" saponification"> saponification</a> </p> <a href="https://publications.waset.org/abstracts/57726/determination-of-hydrolisis-condition-in-the-extraction-of-fatty-acids-from-pinchaguas-opisthonema-libertate-heads-a-by-product-of-sardine-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57726.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">179</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1037</span> Borassus aethiopum Mart Mature Fruits Macro-Composition, Drying Temperature Effect on Its Pulp Protein, Fat, Sugars, Metabolizable Energy, and Fatty Acids Profile</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tagouelbe%20Tiho">Tagouelbe Tiho</a>, <a href="https://publications.waset.org/abstracts/search?q=Amissa%20Augustin%20Adima"> Amissa Augustin Adima</a>, <a href="https://publications.waset.org/abstracts/search?q=Yao%20Casimir%20Brou"> Yao Casimir Brou</a>, <a href="https://publications.waset.org/abstracts/search?q=Nabayo%20Traore"> Nabayo Traore</a>, <a href="https://publications.waset.org/abstracts/search?q=Gouha%20Firmin%20Kouassi"> Gouha Firmin Kouassi</a>, <a href="https://publications.waset.org/abstracts/search?q=Thierry%20Roland%20Kouame"> Thierry Roland Kouame</a>, <a href="https://publications.waset.org/abstracts/search?q=Maryline%20Kouba"> Maryline Kouba</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The work aimed to study Borassus aethiopum Mart (B.a) dried pulp nutritional value for its incorporation in human and poultry diets. Firstly, the mature fruit macro-composition was assessed. Secondly, the pulp was dried at 40, 50, 60, 70, and 80ᵒC. Thereafter, the analysis was performed for fat, protein, total sugars, Ca, P, Mg, and fatty acid profile monitoring. As a result, the fruits weighed 1,591.35, delivered 516.73, and 677.82 grams of pulp and seeds, respectively. Mainly, increasing heat adversely affected the outputs. Consequently, the fat results were 14.12, 12.97, 8.93, 8.89ᶜ, and 5.56%; protein contents were 11.64, 10.15, 8.97, 8.84, and 8.42%; total sugar deliveries were 6.28, 6.05, 5.26, 5.02, and 4.76% (P < 0.01). Thereafter, the metabolizable energies were 3,785.22; 3,834.28; 3,616.62; 3,667.03; and 3,608.33 kcal/kg (DM). Additionally, Calcium (Ca) contents were 0.51, 0.55, 0.69, 0.77, and 0.81%, while phosphorus (P) mean was 0.17%, and the differences were not significant (P < 0.01). So, the Ca/P ratios were 2.79, 3.04, 4.10, 4.71, and 4.95. Finally, fatty acids (FA) assessments revealed 22.33 saturated (SFA), 77.67 unsaturated (UFA), within which 67.59% were monounsaturated (MUFA). Interestingly, the rising heat depressed n-6/n-3 ratios that were 1.1, 1.1, 0.45 and 0.38, respectively at 40, 50, 70 and 80ᵒC. In short, drying did not only enhance the product shelf life but it also improved the nutritional value. Thus, B.a mature fruit pulps dried at 70ᵒC are good functional foods, with more than 66% MUFA, and energy source for human and poultry nutrition. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Borassus%20aethiopum%20Mart" title="Borassus aethiopum Mart">Borassus aethiopum Mart</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=metabolizable%20energy" title=" metabolizable energy"> metabolizable energy</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a> </p> <a href="https://publications.waset.org/abstracts/91972/borassus-aethiopum-mart-mature-fruits-macro-composition-drying-temperature-effect-on-its-pulp-protein-fat-sugars-metabolizable-energy-and-fatty-acids-profile" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91972.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">171</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1036</span> Comparison of Fatty Acids Composition of Three Commercial Fish Species Farmed in the Adriatic Sea</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelka%20Pleadin">Jelka Pleadin</a>, <a href="https://publications.waset.org/abstracts/search?q=Greta%20Kre%C5%A1i%C4%87"> Greta Krešić</a>, <a href="https://publications.waset.org/abstracts/search?q=Tina%20Le%C5%A1i%C4%87"> Tina Lešić</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Vuli%C4%87"> Ana Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Renata%20Bari%C4%87"> Renata Barić</a>, <a href="https://publications.waset.org/abstracts/search?q=Tanja%20Bogdanovi%C4%87"> Tanja Bogdanović</a>, <a href="https://publications.waset.org/abstracts/search?q=Dra%C5%BEen%20Orai%C4%87"> Dražen Oraić</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Legac"> Ana Legac</a>, <a href="https://publications.waset.org/abstracts/search?q=Snje%C5%BEana%20Zrn%C4%8Di%C4%87"> Snježana Zrnčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fish has been acknowledged as an integral component of a well-balanced diet, providing a healthy source of energy, high-quality proteins, vitamins, essential minerals and, especially, n-3 long-chain polyunsaturated fatty acids (n-3 LC PUFA), mainly eicosapentaenoic acid (20:5 n-3 EPA), and docosahexaenoicacid, (22:6 n-3 DHA), whose pleiotropic effects in terms of health promotion and disease prevention have been increasingly recognised. In this study, the fatty acids composition of three commercially important farmed fish species: sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) and dentex (Dentex dentex) was investigated. In total, 60 fish samples were retrieved during 2015 (n = 30) and 2016 (n = 30) from different locations in the Adriatic Sea. Methyl esters of fatty acids were analysed using gas chromatography (GC) with flame ionization detection (FID). The results show that the most represented fatty acid in all three analysed species is oleic acid (C18:1n-9, OA), followed by linoleic acid (C18:2n-6, LA) and palmitic acid (C16:0, PA). Dentex was shown to have two to four times higher eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid content as compared to sea bream and sea bass. The recommended n-6/n-3 ratio was determined in all fish species but obtained results pointed to statistically significant differences (p < 0.05) in fatty acid composition among the analysed fish species and their potential as a dietary source of valuable fatty acids. Sea bass and sea bream had a significantly higher proportion of n-6 fatty acids, while dentex had a significantly higher proportion of n-3 (C18:4n-3, C20:4n-3, EPA, DHA) fatty acids. A higher hypocholesterolaemic and hypercholesterolaemic fatty acids (HH) ratio was determined for sea bass and sea bream, which comes as the consequence of a lower share of SFA determined in these two species in comparison to dentex. Since the analysed fish species vary in their fatty acids composition consumption of diverse fish species would be advisable. Based on the established lipid quality indicators, dentex, a fish species underutilised by the aquaculture, seems to be a highly recommendable and important source of fatty acids recommended to be included into the human diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dentex" title="dentex">dentex</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=farmed%20fish" title=" farmed fish"> farmed fish</a>, <a href="https://publications.waset.org/abstracts/search?q=sea%20bass" title=" sea bass"> sea bass</a>, <a href="https://publications.waset.org/abstracts/search?q=sea%20bream" title=" sea bream"> sea bream</a> </p> <a href="https://publications.waset.org/abstracts/64067/comparison-of-fatty-acids-composition-of-three-commercial-fish-species-farmed-in-the-adriatic-sea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64067.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">392</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1035</span> Fatty Acid Profile and Dietary Fibre Contents of Some Standardized Soups and Dishes Consumed in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olufunke%20O.%20Obanla">Olufunke O. Obanla</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluseye%20O.%20Onabanjo"> Oluseye O. Onabanjo</a>, <a href="https://publications.waset.org/abstracts/search?q=Silifat%20A.%20Sanni"> Silifat A. Sanni</a>, <a href="https://publications.waset.org/abstracts/search?q=Mojisola%20O.%20Adegunwa"> Mojisola O. Adegunwa</a>, <a href="https://publications.waset.org/abstracts/search?q=Wasiu%20A.%20O.%20Afolabi"> Wasiu A. O. Afolabi</a>, <a href="https://publications.waset.org/abstracts/search?q=Omolola%20O.%20Oyawoye"> Omolola O. Oyawoye</a>, <a href="https://publications.waset.org/abstracts/search?q=Atinuke%20Titilola%20Lano-Maduagu"> Atinuke Titilola Lano-Maduagu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Dietary fat is implicated in the increasing development of chronic diseases in developing countries while dietary fibre plays a major role in the management of these diseases. Accurate nutrient composition data for composite dishes unique to a population is essential for the development of a nutrient database and the calculation of dietary intake. Methods: Representative samples of standardized Nigerian soups and dishes were analyzed for fatty acids using gas chromatography-mass spectrophotometry (GC-MS) and dietary fibre using an enzymatic-gravimetric standard method of AOAC. Results: The total Saturated Fatty acids (SFAs) ranged from 0.74+0.3g/100g to 73.82+0.07g/100g. The total monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) ranged from 2.16+1.13g/100g for Yam pottage to 22.25+0.58g/100g for Okazi soup and eba, and from 0.42+0.10g/100g for Yam pottage to 10.22+0.1g/100g for Pounded yam with egusi ball soup, respectively. Trans fat was observed in Alapafubu and Tuwo shinkafa (2.80+0.2g/100g), Yam pottage (0.20+0.15g/100g), Steamed bean pudding (1.28+0.53g/100g) and Ikokore (5.33+0.41g/100g). The Total Dietary Fibre (TDF) contents of the dishes ranged from 12.95+2.99g/100g in Jollof rice to 62.00+0.94g/100g in Melon seed and vegetable soup, the Soluble Dietary Fibre (SDF) ranged from 2.05+0.32g/100g in Steamed bean pudding to 7.81+0.74g/100g in Ikokore while the Insoluble Dietary Fibre (IDF) ranged from 8.20+0.43g/100g in Jollof rice to 57.91+4.69g/100g in melon seed and vegetable soup. Conclusions: The study has indicated that some Nigerian dishes are characterized by high SFAs, TFAs and dietary fibre, moderate MUFAs and very low levels of PUFAs. High levels of SFAs in some soups and dishes are a major public health concern. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=healthy%20diet" title="healthy diet">healthy diet</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20fibre" title=" dietary fibre"> dietary fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20profile" title=" fatty acid profile"> fatty acid profile</a>, <a href="https://publications.waset.org/abstracts/search?q=chronic%20diseases" title=" chronic diseases"> chronic diseases</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigerian%20dishes" title=" Nigerian dishes "> Nigerian dishes </a> </p> <a href="https://publications.waset.org/abstracts/40030/fatty-acid-profile-and-dietary-fibre-contents-of-some-standardized-soups-and-dishes-consumed-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40030.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">374</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1034</span> Study of the Composition of Lipids in Different Kinds of Packaged Food Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zineb%20Taidirt">Zineb Taidirt</a>, <a href="https://publications.waset.org/abstracts/search?q=Fathia%20Sebahi"> Fathia Sebahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Karim%20Guarchani"> Mohamed Karim Guarchani</a>, <a href="https://publications.waset.org/abstracts/search?q=Anissa%20Berkane"> Anissa Berkane</a>, <a href="https://publications.waset.org/abstracts/search?q=Noureddine%20Smail"> Noureddine Smail</a>, <a href="https://publications.waset.org/abstracts/search?q=Ouahiba%20Hadjoudj"> Ouahiba Hadjoudj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cardiovascular diseases are one of the most important causes of death in Algeria. Several risk factors are responsible for this, including the consumption of foods containing saturated fat and trans fatty acids TFAs. This brief presents the results of a descriptive study of the lipid composition of 251 food products marketed in Algeria. The objective of the study is to describe the nature and composition of lipids and to verify the compliance of saturated and trans fatty acids intakes with the regulations. The study is based on data from the nutrition labelling of marketed food products. The results showed that the lipids in foodstuffs are diverse in nature and of varying amounts, but their nature is not specified on all products. In addition, the required content of saturated fatty acids is mentioned only in 29.48% of the products; 21.62% of them do not comply with the standard. Hydrogenation of fats, which produced Trans fatty acids, is common: 19.92% of products contain hydrogenated fats, and 74.89% may contain them according to the aspect of the lipid (solid fat). However, the trans fatty acid content is only mentioned in 5.18% of the products. The latter is above the limits set by Algerian regulations in 50% of the butter samples studied. The composition of lipids in mono- and polyunsaturated fatty acids essential for the body is insufficient: only 13.94% of the products inform their contents on their labels. It is necessary to adopt mandatory restriction of trans fatty acids, to ban the use of partially-hydrogenated oils, and to require required mandatory labeling of the TFAs and the other fatty acids on packaged foods, and to conduct more studies in order to appreciate the intake of TFAs and saturated fat and appreciate their effects on the Algerian population and to get more informed about the composition of the lipid in packaged foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiovascular%20diseases" title="cardiovascular diseases">cardiovascular diseases</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20labelling" title=" nutrition labelling"> nutrition labelling</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=trans%20fatty%20acids" title=" trans fatty acids"> trans fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/130716/study-of-the-composition-of-lipids-in-different-kinds-of-packaged-food-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130716.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1033</span> Fatty Acid Composition of Muscle Lipids of Cyprinus carpio L. Living in Different Dam Lake, Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=O.%20B.%20Citil">O. B. Citil</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Sariyel"> V. Sariyel</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Akoz"> M. Akoz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, total fatty acid composition of muscle lipids of Cyprinus carpio L. living in Suğla Dam Lake, Altinapa Dam Lake, Eğirdir Lake and Burdur Lake were determined using GC. During this study, for the summer season of July was taken from each region of the land and they were stored in deep-freeze set to -20 degrees until the analysis date. At the end of the analyses, 30 different fatty acids were found in the composition of Cyprinus carpio L. which lives in different lakes. Cyprinus carpio Suğla Dam Lake of polyunsaturated fatty acids (PUFAs), were higher than other lakes. Cyprinus carpio L. was the highest in the major SFA palmitic acid. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in all lakes, were found to be higher than those of saturated fatty acids (SFA) in all lakes. Palmitic acid was the major SFA in all lakes. Oleic acid was identified as the major MUFA. Docosahexaenoic acid (DHA) was the most abundant in all lakes. ω3 fatty acid composition was higher than the percentage of the percentage ω6 fatty acids in all lake. ω3/ω6 rates of Cyprinus carpio L. Suğla Dam Lake, Altinapa Dam Lake, Eğirdir Lake and Burdur Lake, 2.12, 1.19, 2.15, 2.87, and 2.82, respectively. Docosahexaenoic acid (DHA) was the major PUFA in Eğirdir and Burdur lakes, whereas linoleic acid (LA) was the major PUFA in Altinapa and Suğla Dam Lakes. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by different lakes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cyprinus%20carpio%20L." title="Cyprinus carpio L.">Cyprinus carpio L.</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=composition" title=" composition"> composition</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20chromatography" title=" gas chromatography"> gas chromatography</a> </p> <a href="https://publications.waset.org/abstracts/26055/fatty-acid-composition-of-muscle-lipids-of-cyprinus-carpio-l-living-in-different-dam-lake-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26055.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">570</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1032</span> Antiplatelet Activity of Nitrated Fatty Acids from Different Food Sources</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lyanne%20Rodriguez">Lyanne Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Fuentes"> Eduardo Fuentes</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9s%20Trostchansky"> Andrés Trostchansky</a>, <a href="https://publications.waset.org/abstracts/search?q=Felipe%20Lagos"> Felipe Lagos</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nutrition is a crucial strategy to combat cardiovascular diseases (CVD), which remain a leading global cause of mortality. Various studies have demonstrated the antiplatelet properties of commonly consumed fruit and vegetable extracts, particularly tomato and bean extracts. Previous research has indicated potent antiplatelet activity in tomato and common bean pomace, attributed to their high fatty acid content (>30%). Notably, fatty acids can undergo nitration during digestion, catalyzed by the reaction of nitrogen dioxide with unsaturated fatty acids. Understanding the mechanisms underlying the formation of nitrated fatty acids from dietary sources is essential to comprehending their antiplatelet action. This research aims to evaluate the formation of nitrated fatty acids (NO₂-FA) from different foods (tomato pulp and common beans). Specifically, tomato pomace and nitrated bean extracts exhibited concentration-dependent antiplatelet effects when platelets were stimulated with TRAP-6 and collagen (1.18±0.04 and 0.7±0.02 mg/mL, respectively). Furthermore, the antiplatelet potential was associated with the modulation of platelet activation markers, as both nitrated extracts suppressed p-selectin expression, CD63 secretion, and fibrinogen modulation. Additionally, a synergistic effect was observed between both nitrated extracts. Our results suggest that NO₂-FA obtained from different food sources has a promising antiplatelet effect for preventing and treating blood clots. This study adds value to these foods in terms of reducing cardiovascular events. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=foods" title="foods">foods</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrated%20fatty%20acids" title=" nitrated fatty acids"> nitrated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=nitration" title=" nitration"> nitration</a>, <a href="https://publications.waset.org/abstracts/search?q=platelets" title=" platelets"> platelets</a> </p> <a href="https://publications.waset.org/abstracts/186796/antiplatelet-activity-of-nitrated-fatty-acids-from-different-food-sources" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">41</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1031</span> Effect of Peppermint Essential Oil versus a Mixture of Formic and Propionic Acids on Corn Silage Volatile Fatty Acid Score</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohsen%20Danesh%20Mesgaran">Mohsen Danesh Mesgaran</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Hodjatpanah%20Montazeri"> Ali Hodjatpanah Montazeri</a>, <a href="https://publications.waset.org/abstracts/search?q=Alireza%20Vakili"> Alireza Vakili</a>, <a href="https://publications.waset.org/abstracts/search?q=Mansoor%20Tahmasbei"> Mansoor Tahmasbei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To compare peppermint essential oil versus a mixture of formic and propionic acids a study was conducted to their effects on volatile fatty acid proportion and VFA score of corn silage. Chopped whole crop corn (control) was treated with peppermint essential oil (240 mg kg-1 DM) or a mixture of formic and propionic acids (2:1) at 0.4% of fresh forage weight, and ensiled for 30 days. Then, silage extract was provided and the concentration of each VFA was determined using gas chromatography. The VFA score was calculated according to the patented formula proposed by Dairy One Scientific Committee. The score is calculated based on the positive impact of lactic and acetic acids versus the negative effect of butyric acid to achieve a single value for evaluating silage quality. The essential oil declined pH and increased the concentration of lactic and acetic acids in the silage extract. All corn silages evaluated in this study had a VFA score between 6 through 8. However, silage with peppermint essential oils had lower volatile fatty acids score than those of the other treatments. Both of applied additives caused a significant improvement in silage aerobic stability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=peppermint" title="peppermint">peppermint</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20silage" title=" corn silage"> corn silage</a>, <a href="https://publications.waset.org/abstracts/search?q=VFA%20%28volatile%20fatty%20acids%29" title=" VFA (volatile fatty acids)"> VFA (volatile fatty acids)</a> </p> <a href="https://publications.waset.org/abstracts/63626/effect-of-peppermint-essential-oil-versus-a-mixture-of-formic-and-propionic-acids-on-corn-silage-volatile-fatty-acid-score" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">407</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1030</span> The Role of Physically Adsorbing Species of Oxyhydryl Reagents in Flotation Aggregate Formation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20A.%20Kondratyev">S. A. Kondratyev</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20I.%20Ibragimova"> O. I. Ibragimova</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The authors discuss the collecting abilities of desorbable species (DS) of saturated fatty acids. The DS species of the reagent are understood as species capable of moving from the surface of the mineral particle to the bubble at the moment of the rupture of the interlayer of liquid separating these objects of interaction. DS species of carboxylic acids (molecules and ionic-molecular complexes) have the ability to spread over the surface of the bubble. The rate of their spreading at pH 7 and 10 over the water surface is determined. The collectibility criterion of saturated fatty acids is proposed. The values of forces exerted by the spreading DS species of reagents on liquid in the interlayer and the liquid flow rate from the interlayer are determined. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=criterion%20of%20action%20of%20physically%20adsorbed%20reagent" title="criterion of action of physically adsorbed reagent">criterion of action of physically adsorbed reagent</a>, <a href="https://publications.waset.org/abstracts/search?q=flotation" title=" flotation"> flotation</a>, <a href="https://publications.waset.org/abstracts/search?q=saturated%20fatty%20acids" title=" saturated fatty acids"> saturated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20pressure" title=" surface pressure"> surface pressure</a> </p> <a href="https://publications.waset.org/abstracts/76153/the-role-of-physically-adsorbing-species-of-oxyhydryl-reagents-in-flotation-aggregate-formation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76153.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">222</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1029</span> Role of Erythrocyte Fatty Acids in Predicting Cardiometabolic Risk among the Elderly: A Secondary Analysis of the Walnut and Healthy Aging Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tony%20Jehi">Tony Jehi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sujatha%20Rajaram"> Sujatha Rajaram</a>, <a href="https://publications.waset.org/abstracts/search?q=Nader%20majzoub"> Nader majzoub</a>, <a href="https://publications.waset.org/abstracts/search?q=Joan%20Sabate"> Joan Sabate</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aging significantly increases the incidence of various cardiometabolic diseases, including cardiovascular disease (CVD). To combat CVD and its associated risk factors, it is imperative to adopt a healthy dietary pattern that is rife with beneficial nutrient and non-nutrient compounds. Unsaturated fats, specifically n-3 polyunsaturated fatty acids (n-3 PUFA), have cardio-protective effects; the opposite is true for saturated fatty acids. What role, if any, does the biomarker of fatty acid intake (specific fatty acids in the erythrocyte) play in predicting cardiometabolic risk among the elderly, a population highly susceptible to increased mortality and morbidity from CVD risk factors, remains unclear. This was a secondary analysis of the Walnuts and Healthy Aging Study. Briefly, elderly (n=192, mean age 69 y) participants followed their usual diet and were randomized into two groups to either eat walnuts daily or abstain from eating walnuts for a period of 2 years. The purpose was to identify potential associations between erythrocyte membrane fatty acids and cardiometabolic risk factors (body weight, blood pressure, blood lipids, and fasting glucose). Erythrocyte n-3 PUFA were inversely associated with total cholesterol (ß = -3.83; p= 0.02), triglycerides (ß = -7.66; p= <0.01), and fasting glucose (ß = -0.19; p=0.03). Specifically, erythrocyte ALA (ß= -1.59; P = 0.04) and DPA (ß= -0.62; P=0.04) were inversely associated with diastolic blood pressure and fasting glucose, respectively. N-6 PUFAs were positively associated with systolic blood pressure (ß=1.10; P=0.02). Mono-unsaturated fatty acids were positively associated with TAG (ß = 4.16; P=0.03). Total saturated fatty acids were not associated with any cardiometabolic risk factors. No association was found between any erythrocyte fatty acid and body weight. In conclusion, erythrocyte n-3 PUFA may be used as a biomarker to predict the cardiometabolic risk among healthy elders, providing support for the American Heart Association guidelines for including n-3 PUFA for preventing CVD. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiometabolic%20diseases" title="cardiometabolic diseases">cardiometabolic diseases</a>, <a href="https://publications.waset.org/abstracts/search?q=erythrocyte%20fatty%20acids" title=" erythrocyte fatty acids"> erythrocyte fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=elderly" title=" elderly"> elderly</a>, <a href="https://publications.waset.org/abstracts/search?q=n-3%20PUFA" title=" n-3 PUFA"> n-3 PUFA</a> </p> <a href="https://publications.waset.org/abstracts/173572/role-of-erythrocyte-fatty-acids-in-predicting-cardiometabolic-risk-among-the-elderly-a-secondary-analysis-of-the-walnut-and-healthy-aging-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173572.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">71</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1028</span> Identification of Lipo-Alkaloids and Fatty Acids in Aconitum carmichaelii Using Liquid Chromatography–Mass Spectrometry and Gas Chromatography–Mass Spectrometry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ying%20Liang">Ying Liang</a>, <a href="https://publications.waset.org/abstracts/search?q=Na%20Li"> Na Li</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lipo-alkaloid is a kind of C19-norditerpenoid alkaloids existed in Aconitum species, which usually contains an aconitane skeleton and one or two fatty acid residues. The structures are very similar to that of diester-type alkaloids, which are considered as the main bioactive components in Aconitum carmichaelii. They have anti-inflammatory, anti-nociceptive, and anti-proliferative activities. So far, more than 200 lipo-alkaloids were reported from plants, semisynthesis, and biotransformations. In our research, by the combination of ultra-high performance liquid chromatography-quadruple-time of flight mass spectrometry (UHPLC-Q-TOF-MS) and an in-house database, 148 lipo-alkaloids were identified from A. carmichaelii, including 93 potential new compounds and 38 compounds with oxygenated fatty acid moieties. To our knowledge, this is the first time of the reporting of the oxygenated fatty acids as the side chains in naturally-occurring lipo-alkaloids. Considering the fatty acid residues in lipo-alkaloids should come from the free acids in the plant, the fatty acids and their relationship with lipo-alkaloids were further investigated by GC-MS and LC-MS. Among 17 fatty acids identified by GC-MS, 12 were detected as the side chains of lipo-alkaloids, which accounted for about 1/3 of total lipo-alkaloids, while these fatty acid residues were less than 1/4 of total fatty acid residues. And, total of 37 fatty acids were determined by UHPCL-Q-TOF-MS, including 18 oxidized fatty acids firstly identified from A. carmichaelii. These fatty acids were observed as the side chains of lipo-alkaloids. In addition, although over 140 lipo-alkaloids were identified, six lipo-alkaloids, 8-O-linoleoyl-14-benzoylmesaconine (1), 8-O-linoleoyl-14-benzoylaconine (2), 8-O-palmitoyl-14-benzoylmesaconine (3), 8-O-oleoyl-14-benzoylmesaconine (4), 8-O-pal-benzoylaconine (5), and 8-O-ole-Benzoylaconine (6), were found to be the main components, which accounted for over 90% content of total lipo-alkaloids. Therefore, using these six components as standards, a UHPLC-Triple Quadrupole-MS (UHPLC-QQQ-MS) approach was established to investigate the influence of processing on the contents of lipo-alkaloids. Although it was commonly supposed that the contents of lipo-alkaloids increased after processing, our research showed that no significant change was observed before and after processing. Using the same methods, the lipo-alkaloids in the lateral roots of A. carmichaelii and the roots of A. kusnezoffii were determined and quantified. The contents of lipo-alkaloids in A. kusnezoffii were close to that of the parent roots of A. carmichaelii, while the lateral roots had less lipo-alkaloids than the parent roots. This work was supported by Macao Science and Technology Development Fund (086/2013/A3 and 003/2016/A1). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aconitum%20carmichaelii" title="Aconitum carmichaelii">Aconitum carmichaelii</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=LC-MS" title=" LC-MS"> LC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=lipo-alkaloids" title=" lipo-alkaloids"> lipo-alkaloids</a> </p> <a href="https://publications.waset.org/abstracts/68569/identification-of-lipo-alkaloids-and-fatty-acids-in-aconitum-carmichaelii-using-liquid-chromatography-mass-spectrometry-and-gas-chromatography-mass-spectrometry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68569.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1027</span> Assessment of Microalgal Lipids by Enhancing EPA and DHA for Integration into Infant Milk Formulas</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rkia%20Lbouhmadi">Rkia Lbouhmadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mir%20Youssef"> Mir Youssef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fatty acids such as DocosaHexaenoic Acid (DHA) and EicosaPentaenoic Acid (EPA) are of growing interest for their positive impact on human health. Oils rich in omega-3 are in high demand, particularly for incorporation into infant milk. Generally omega-3 fatty acids are extracted from oily fish, putting additional pressure on global fish stocks that is experiencing an over exploitation. Therefore, this present work aimed to study the capacity of tree different strains of microalgae for producing lipids rich on Omega-3 fatty acids such as EPA and DHA that can be used to enrich infantile milk. Three different strains were selected for this study; Parachlorella kessleri (GEPEA UMR-CNRS6144, University of Nantes) and Cyclotella spp and Scenedesmus spp (collected from different water bodies that are located in the region of Agadir, Morocco). it examined the impact of various culture conditions on EPA and DHA accumulation in three strains. Lipid composition was analyzed using GC-MS and FTIR. Following a comparative analysis between regular and microalgal oil-supplemented formula milk was carried out by incorporating large droplets of fat containing microalgal fatty acids coated with added phospholipids into the formula milk. Results indicated that culture conditions such as light intensity affected fatty acides production. With 40% increase in Polyunsaturated Fatty Acids (PUFA) compared to Saturated Fatty Acids (SFA). In conclusion, it exploratory study indicates that incorporating large milk phospholipid-coated lipid droplets enriched with microalgae lipids into infant formula may offer improved nutritional benefits for newborns, resembling human milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microalgae%20oil" title="microalgae oil">microalgae oil</a>, <a href="https://publications.waset.org/abstracts/search?q=INFANT%20MILK" title=" INFANT MILK"> INFANT MILK</a>, <a href="https://publications.waset.org/abstracts/search?q=EPA" title=" EPA"> EPA</a>, <a href="https://publications.waset.org/abstracts/search?q=DHA" title=" DHA"> DHA</a> </p> <a href="https://publications.waset.org/abstracts/186499/assessment-of-microalgal-lipids-by-enhancing-epa-and-dha-for-integration-into-infant-milk-formulas" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186499.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">47</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1026</span> Changes in Chromatographically Assessed Fatty Acid Profile during Technology of Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lina%20Lauciene">Lina Lauciene</a>, <a href="https://publications.waset.org/abstracts/search?q=Vaida%20Andruleviciute"> Vaida Andruleviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Ingrida%20Sinkeviciene"> Ingrida Sinkeviciene</a>, <a href="https://publications.waset.org/abstracts/search?q=Mindaugas%20Malakauskas"> Mindaugas Malakauskas</a>, <a href="https://publications.waset.org/abstracts/search?q=Loreta%20Serniene"> Loreta Serniene</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy product manufacturers constantly are looking for new markets for their production. And in most cases, the problem of product compliance with the composition requirements of foreign products is highlighted. This is especially true of the composition of milk fat in dairy products. It is well known that there are many factors such as feeding ratio, season, cow breed, stage of lactation that affect the fatty acid composition in milk. However, there is less evidence on the impact of the technological process on the composition of fatty acids in raw milk and products made from it. In this study the influence of the technological process on fat composition in 82% fat butter, 15% fat curd, 3.6% fat yogurt and 2.5% fat UHT milk was determined. The samples were collected at each stage of production, starting with raw milk and ending with the final product in the Lithuanian milk-processing company. Fatty acids methyl esters were quantified using a GC (Clarus 680, Perkin Elmer) equipped with flame ionization detector (FID) and a capillary column SP-2560, 100 m x 0.25 mm id x 0.20 µm. Fatty acids peaks were identified using Supelco® 37 Component FAME Mix. The concentration of each fatty acid was expressed in percent of the total fatty acid amount. In the case of UHT milk production, it was compared raw milk, cream, milk mixture, and UHT milk but significant differences were not estimated between these stages. Analyzing stages of the yogurt production (raw milk, pasteurized milk, and milk with a starter culture and yogurt), no significant changes were detected between stages as well. A slight difference was observed with C4:0 - a percentage of this fatty acid was less (p=0.053) in the final stage than in milk with the starter culture. During butter production, the composition of fatty acids in raw cream, buttermilk, and butter did not change significantly. Only C14:0 decreased in the butter then compared to buttermilk. The curd fatty acid analysis showed the increase of C6:0, C8:0, C10:0, C11:0, C12:0 C14:0 and C17:0 at the final stage when compared to raw milk, cream, milk mixture, and whey. Meantime the increase of C18:1n9c (in comparison with milk mixture and curd) and C18:2n6c (in comparison with raw milk, milk mixture, and curd) was estimated in cream. The results of this study suggest that the technological process did not affect the composition of fatty acids in UHT milk, yogurt, butter, and curd but had the impact on the concentration of individual fatty acids. In general, all of the fatty acids from the raw milk were converted into the final product, only some of them slightly changed the concentration. Therefore, in order to ensure an appropriate composition of certain fatty acids in the final product, producers must carefully choose the raw milk. Acknowledgment: This research was funded by Lithuanian Ministry of Agriculture (No. MT-17-13). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title="dairy products">dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=fat%20composition" title=" fat composition"> fat composition</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=technological%20process" title=" technological process"> technological process</a> </p> <a href="https://publications.waset.org/abstracts/100945/changes-in-chromatographically-assessed-fatty-acid-profile-during-technology-of-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/100945.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 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