Search results for " fatty acid"
showing 10 items of 498 documents
Free fatty acids and other volatile compounds for the characterisation of "Vastedda della valle del Belice" cheese.
2010
The analysis of the volatile constituents of “Vastedda della valle del Belìce”, a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using t…
Emulsions based on fatty acid from vegetable oils for cosmetics
2022
Vegetable oils are sources of saturated, monounsaturated and polyunsaturated fatty acids. In this work, we studied the suitability of a mixture of vegetable oils and some fatty acids (similar to the those of the human skin) as a cosmetic emulsion. Hypericum (Hypericum perforatum L.) – 1 %, thistle (Silybum marianum (L.) Gaertn.) – 42 %, linen (Línum usitatíssimum L.) – 1.1 %, wheat germ (Triticum aestivum L.) – 1 %, sesame (Sésamum índicum L.) – 1 %, mustard (Sinápis álba L.) – 2%, pumpkin (Cucúrbita p é po L.) – 5 %, – were selected as vegetable oils. The emulsion based on the proposed mixture of vegetable oils has a higher antioxidant activity (1.623 OD) compared with that based on minera…
Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese
2021
Simple Summary In the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid profile of cheeses produced in two typical farms in the four seasons of the year, with the aim of identifying specific fatty acids that can be used as biomarkers to discriminate the productions obtained in the different seasons, in order to economically enhance those seasonal productions that have better health characteristics. The results revealed the possibility of distinguishing spring producti…
N-3 fatty acids modulate antioxidant status in diabetic rats and their macrosomic offspring.
2006
We investigated the role of dietary n-3 polyunsaturated fatty acids (n-3 PUFA) in the modulation of total antioxidant status in streptozotocin (STZ)-induced diabetic rats and their macrosomic offspring. Female wistar rats, fed on control diet or n-3 PUFA diet, were rendered diabetic by administration of five mild doses of STZ on day 5 and were killed on days 12 and 21 of gestation. The macrosomic (MAC) pups were killed at the age of 60 and 90 days. Lipid peroxidation was measured as the concentrations of plasma thiobarbituric acid reactive substances (TBARS), and the total antioxidant status was determined by measuring (i) plasma oxygen radical absorbance capacity (ORAC), (ii) plasma vitami…
Water Resource Recovery Facilities (WRRFs): The Case Study of Palermo University (Italy)
2021
The wastewater sector paradigm is shifting from wastewater treatment to resource recovery. In addition, concerns regarding sustainability during the operation have increased. In this sense, there is a need to break barriers (i.e., social, economic, technological, legal, etc.) for moving forward towards water resource recovery facilities and demonstration case studies can be very effective and insightful. This paper presents a new water resource recovery case study which is part of the Horizon 2020 EU Project “Achieving wider uptake of water-smart solutions—Wider Uptake”. The final aim is to demonstrate the importance of a resource recovery system based on the circular economy concept. The r…
Salmo salar fish waste oil: Fatty acids composition and antibacterial activity
2020
Background and aims Fish by-products are generally used to produce fishmeal or fertilizers, with fish oil as a by-product. Despite their importance, fish wastes are still poorly explored and characterized and more studies are needed to reveal their potentiality. The goal of the present study was to qualitatively characterize and investigate the antimicrobial effects of the fish oil extracted from Salmo salar waste samples and to evaluate the potential use of these compounds for treating pathogen infections. Methods Salmo salar waste samples were divided in two groups: heads and soft tissues. Fatty acids composition, and in particular the content in saturated (SAFAs), mono-unsaturated (MUFA…
Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
2019
Abstract The effects of nisin (200 and 400 ppm), e-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the nitrite-free frankfurter-type sausages were assessed during 45 days of storage. The results revealed no significant differences on moisture, fat, protein, ash, salt and water activity (aw) among treatments. 1% Chitosan + Mixed Extract sausages displayed the lowest thiobarbituric acid reactive substances (TBARS) and total volatile nitrogen (TVN) values compared to Control after 45 days of refr…
Stress Responses of Oenococcus oeni
2011
Oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium responsible for malolactic fermention in wine. The stress responses of O. oeni have been studied at both the molecular and physiological levels. Genes encoding stress proteins mainly belong to the CtsR regulon. Other regulation mechanisms seem to coexist in O. oeni and may correspond to posttranscriptional regulation. Maintenance of the cell membrane integrity under stress conditions seems to be a prerequisite for survival in wine. The active cell response to protect membrane function under stress conditions requires changes in fatty acid composition and involves stress proteins. Various solute transporters and energy…
Fatty-acid preference changes during development in Drosophila melanogaster.
2011
WOS:000296521400044; International audience; Fatty-acids (FAs) are required in the diet of many animals throughout their life. However, the mechanisms involved in the perception of and preferences for dietary saturated and unsaturated FAs (SFAs and UFAs, respectively) remain poorly explored, especially in insects. Using the model species Drosophila melanogaster, we measured the responses of wild-type larvae and adults to pure SFAs (14, 16, and 18 carbons) and UFAs (C18 with 1, 2, or 3 double-bonds). Individual and group behavioral tests revealed different preferences in larvae and adults. Larvae preferred UFAs whereas SFAs tended to induce both a strong aversion and a persistent aggregation…
Fatty Acid Smell, Anesthesia, and Use on Fruit Crops
2023
Odors convey important information to select a sex partner, to find a food source, or to detect a danger. Among those some volatile molecules have been shown to cause a reversible anesthesia. However, their mode of action appears still largely mysterious. Here we describe a novel property of Olfactory Receptor 47b (OR47b), on olfactory sensory neurons (OSNs) expressing male-specific transcription factor FruM. We found some interesting properties of a fatty acid that can be present on food sources and oviposition sites for Drosophilid species. We show that OR47b neurons projecting to VA1v glomerulus are sensitive to this odor, and that this influences Drosophila behavior causing a strong ave…