Search results for "Fatty acid composition"
showing 10 items of 38 documents
An Agronomic Evaluation of New Safflower (Carthamus tinctorius L.) Germplasm for Seed and Oil Yields under Mediterranean Climate Conditions
2019
Interest in oilseed crops for agro-industrial research and development projects has increased in the Mediterranean area, in recent years. Safflower (Carthamus tinctorius L.) is of potential interest for agriculture mainly due to fatty acid content variability in the seed oil. The aim of this study was to assess the agronomic performance of 16 new safflower accessions together with safflower variety Montola 2000, used as a reference, in a semi-arid environment. Research was carried out in Sicily (Italy) from 2013&ndash
Sicilian Opuntia ficus‐indica Seed Oil: Fatty Acid Composition and Bio‐Economical Aspects
2017
The fatty acid composition of the seed oil from the yellow fruit of Opuntia ficus-indica widely grown in Sicily shows several distinctive features. The oil obtained comprises significant amounts of vaccenic acid along with several other unsaturated fatty acids showing several health benefits, including linolenic, trans-13-octadecenoic, gondoic, 7Z,10Z-hexadecadienoic, and gadoleic acid. The economic analysis shows the significant advantage of carrying out the extraction from fruits considered unfit for consumption. Practical applications: The fatty acid composition of Sicilian Opuntia ficus-indica seed oil is similar to that of fruits grown in Tunisia, while it has a completely different pr…
Modulation of brain PUFA content in different experimental models of mice.
2016
International audience; The relative amounts of arachidonic acid (AA) and docosahexaenoic acid (DHA) govern the different functions of the brain. Their brain levels depend on structures considered, on fatty acid dietary supply and the age of animals. To have a better overview of the different models available in the literature we here compared the brain fatty acid composition in various mice models (C57BL/6J, CD1, Fat-1, SAMP8 mice) fed with different n-3 PUFA diets (deficient, balanced, enriched) in adults and aged animals. Our results demonstrated that brain AA and DHA content is 1) structure-dependent; 2) strain-specific; 3) differently affected by dietary approaches when compared to gen…
Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
2018
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid composition was determined by Gaschromatography (GC&ndash
Fatty acid composition of french butters, with special emphasis on conjugated linoleic acid (CLA) isomers
2005
Conjugated linoleic acids (CLA) are fatty acids primarily found in dairy products. These fatty acids may have potential biological properties interesting for human health. Update of French food composition data banks was needed to determine CLA levels in French dairy products and to evaluate CLA intake by the French population. As part of this investigation, we analyzed 54 butters from local producers at different times of the year. The average CLA levels in butter were 0.45 g CLA/100 g butter in winter, 0.58 in spring, and 0.80 in summer. Regional variations of CLA levels in butters were observed from different producing areas in France. Butters from hill and mountain regions, and butters …
Extra-virgin olive oils storage: Effect on constituents of biological significance
2021
Abstract The high oxidative stability of virgin olive oil with respect to other vegetable oils is mainly due to its fatty acid composition, in particular, to the high monounsaturated-to-polyunsaturated ratio, and to the presence of minor compounds that play a major role in preventing oxidation. In spite of its high stability, virgin olive oil is susceptible to oxidative processes, such as enzymatic oxidation, photooxidation, and autoxidation, which mainly occur during processing and storage. Generally, extra-virgin olive oil has a relatively long shelf life of 16–18 months of storage at room temperature. The study of shelf life is generally based on determining of quality parameters (acidit…
Ocular surface assessment in soft contact lens wearers; the contribution of tear osmolarity among other tests.
2014
: Purpose: To determine whether tear osmolarity contributes to the assessment of the ocular surface in soft contact lens (CL) wearers. Methods: Prospective, case–control series in 44 CL wearers (28 tolerant and 16 intolerant) and 34 healthy subjects. Every patient underwent a thorough ophthalmic examination with a tear osmolarity test (TearLab System), conjunctival impression cytology and meibomian lipid sampling. Symptoms, break-up time (BUT), tear osmolarity, conjunctival expression of HLA-DR and meibomian fatty acid composition were evaluated. Results: Tear osmolarity did not differ between controls and CL wearers (p = 0.23). Flow cytometry results expressed in antibody-binding capaci…
Development of Methods for the Evaluation of Olive Oil Oxidation
2012
In this work, the chemical changes produced in an EVOO sample, both in the presence and absence of its phenolic fraction during an accelerated ageing treatment have been studied. The changes produced in phenolic compound concentrations, jointly with the changes observed in free acidity, peroxide value, UV absorbance, fatty acid composition, OSI and T content, were monitored. In addition, transformation of phenolic compounds during the accelerated ageing treatment in EVOO samples with phenolic fraction was also studied.
Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat.
2019
BACKGROUND The use of spineless cactus in finishing diets for lambs improves the carcass quality. However, data about its influence on meat traits is very scarce. The effects of spineless cactus inclusion in the finishing diet of lambs at four levels (0, 150, 300 and 450 g kg-1 of dry matter, DM) in replacement of Tifton hay on the physicochemical and sensory properties of meat were studied. RESULTS The spineless cactus modified the chemical composition increasing the protein (P < 0.001) and the fat (P < 0.01) contents of meat, presenting the greatest values in lambs fed diets with 150 and 300 g kg-1 (DM) replacing levels, respectively. However, the spineless cactus did not influence the gr…
A Fatty Acid Based Bayesian Approach for Inferring Diet in Aquatic Consumers
2015
We modified the stable isotope mixing model MixSIR to infer primary producer contributions to consumer diets based on their fatty acid composition. To parameterize the algorithm, we generated a 'consumer-resource library' of FA signatures of Daphnia fed different algal diets, using 34 feeding trials representing diverse phytoplankton lineages. This library corresponds to the resource or producer file in classic Bayesian mixing models such as MixSIR or SIAR. Because this library is based on the FA profiles of zooplankton consuming known diets, and not the FA profiles of algae directly, trophic modification of consumer lipids is directly accounted for. To test the model, we simulated hypothet…