جستجوی مقالات مرتبط با کلیدواژه « Fatty acid profile » در نشریات گروه « پزشکی »

A total of seven fish species from the Persian Gulf, belonging to three pelagic, benthopelagic, and demersal habitat groups were evaluated for the fatty acid composition, lipid and cholesterol contents, and nutritional lipid quality characteristics of their edible muscles during winter and summer. The values of lipid (g/100 g) and cholesterol (mg/100 g) varied from 0.66 to 2.74 and 27.80 to 44.91, respectively. Lipid and cholesterol contents of most fish species were significantly higher in summer than in winter. The highest contents of lipid and cholesterol belonged to pelagic and benthopelagic fish species, respectively. All fish species had much higher ∑ n-3 PUFAs than ∑ n-6 PUFAs. A higher level of PUFAs and MUFAs was observed during the winter, while a higher content of SFAs was detected in the summer. Low values of index of atherogenicity (< 0.8) and index of thrombogenicity (< 0.5) indicated that all fish species, especially demersal and benthopelagic fish had favorable nutritional lipid quality properties. The results indicated that season and habitat can significantly influence the lipid and cholesterol content, and fatty acid profile of fish muscles.

The pomegranate (Punica granatum L.) is one of the oldest edible fruits that belongs to the Punicaceae family and different parts of it have been used as medicinal plant. The pomegranate seeds are the sources of lipid, sugars, protein and essential minerals.

This study was planned to investigate the composition of fatty acids in seed oil of eight Iranian pomegranate cultivars.

Mature ripe fruits of eight pomegranate cultivars were harvested from a commercial pomegranate orchard. Arils were dried via an air oven and oil extraction process was performed using Soxhlet apparatus with petroleum ether as solvent. Finally, identification of fatty acids in pomegranate seed oil was done by gas chromatography (GC).

A considerable variation was observed in the composition of fatty acids and oil content of pomegranate cultivars. The total oil content of the Iranian pomegranate cultivars was ranged from 10.81 g/100 g DW to 15.03 g/100 g DW palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3) were major fatty acids in the Iranian pomegranate cultivars. Linolenic acid being considered and identified as the main fatty acid, ranged from 71.35 % for Poost-Ghermez to 74.58 % for Gar cultivars (P < 0.05). In saturated fatty acids, palmitic acid (C16:0) with a mean of 0.414 (g/100 g DW) and in unsaturated fatty acids, linolenic acid (C18:3) with a mean of 7.3 (g/100 g DW) were the dominant fatty acids found in studied pomegranates. Also, our results showed that Sorahi cultivar had the highest oil content (15.03 %), C18:1 (8.92 %) and C20:1 (1.12 %) among selected pomegranate cultivars. In pomegranate seed oil, 7.84 % of the fatty acid was saturated and 91.08 % was unsaturated. In addition, the ratio of polyunsaturated fatty acids to saturated ones were found 9.83 to 11.54.

Eight cultivars of the Iranian pomegranate seed oils in this study contained very high levels of unsaturated fatty acids especially in linolenic acid. The quality obtained due to fatty acid composition can in turn enhance the general condition of the heath.

The present study aimed to assess the effects of various cooking methods (frying with and without oil, microwave cooking, steaming, and roasting) on the proximate composition, fatty acid profile, and lipid oxidation of quail meat. The retention values of nutrients were also determined in order to identify the optimal cooking method. Cooking resulted in moisture loss, and the highest reduction was observed in the steaming and microwave methods. On the other hand, the most significant increase in the protein content was observed in microwave cooking, steaming, and frying with oil, while the highest level of total lipids was denoted in frying with oil. In terms of the fatty acid profile, C18:1 n-9 increased in all the cooking methods, while C18:2 n-6 only increased in frying with oil. In addition, C18:3 n-3 increased in frying with oil and decreased in microwave cooking and steaming. The fried samples absorbed the major fatty acids of the cooking oil. The total amount of saturated fatty acids increased in steaming and decreased in the other methods. The total amount of monounsaturated fatty acids increased in all the cooking methods, and the amount of polyunsaturated fatty acids (PUFAs) also increased in frying with oil, while it decreased in the other methods. The ratio of n-6/n-3 significantly reduced in frying with oil and roasting, and the residual level of PUFAs was higher in the frying methods and roasting compared to the other methods. Furthermore, the studied cooking methods increased lipid oxidation in the cooked samples compared to raw meat, and the highest level of lipid oxidation was reported in frying with oil. With regard to the retention values, frying without oil and roasting were considered the healthiest cooking methods.

Milkfat has the highest price among all the edible oils and fats and plays a significant role in the economics, nutrition and physicochemical properties of milk and milk products. It can be admixed or replaced with less expensive oils and fats of vegetable or animal origins notably palm oils. Blending of edible fat with vegetable oils is a common practice in many countries to improve the physical and nutritional quality. Milkfat blends with palm oil and its fractions by 1, 2, 5, 10, 20 and 50% (w/w) level were prepared and subjected to various physicochemical analysis. The results showed that total saturated fatty acids were decreased, while oleic and linoleic acids as unsaturated fatty acids were increased in relation to added palm oil. The addition of palm oils caused slight increase in slip melting point, refractive index and red value indicated by Lovibond. Therefore Solid Fat Content (SFC) of oil blends with stearin fractions was higher than both palm oil and milkfat but blends with olein fraction had lower level, while the SFC of oil blends with palm oil was close to pure milkfat.

Bene, i.e. wild pistachio (pistacia atlantica), is considered one of the natural resources in Iran. The production potential of this product is so high that upon identifying it, it will be possible to produce a large amount of edible oil annually. In addition, it is well comparable with other oilseeds in terms of the oil content, so it could have a high position among edible oils.

In this study, some physicochemical properties of oil from whole wild pistachios, including oil percentage, fatty acid profile, thermal stability (by the Rancimat method), and the refractive index were evaluated. The samples were prepared randomly from domestic supply centers of the counties of Baft, Jiroft, and Shahr-e Babak in September 2017, and oil from three kilograms of each sample was extracted using the cold press method.

According to the results, the rate of oil extraction from whole wild pistachios varied from 27.5 to 28.5%, with unsaturated fatty acids having formed 83% of which. In addition, oleic acid was the predominant fatty acid with 52 to 54%, with the highest amount of which having been observed in the sample of the Baft County. The results of thermal stability and the refractive index were evaluated to be similar in the three oil samples. Based on the results, there was no statistically significant difference in thermal stability and the refractive index among the samples (P≥ 0.05).

The investigation of the fatty acid profile of wild pistachio oil showed that it is one of the most valuable oils in terms of the oleic acid content, being almost close to olive oil in this respect. Given the higher level of monounsaturated fatty acids (especially oleic acid) than its polyunsaturated counterparts, such as linoleic and linolenic acids, wild pistachio oil has suitable thermal stability.

Sesame is one of the oldest cultivated plants in the world and is one of the oldest oily products used by humans. Sesame oil is an important industrial, oral and medicinal oil. Today, the use of ultrasound has grown significantly due to its effects on food storage and processing.

In this research, the response level model was used to study the effects of two variables of grain to solvent ratio and extraction time by fractional irradiation on dependent variables of extraction efficiency, peroxide number, 2- tiobarbituric acid, L, a, and b colorparameters and type and amount of fatty acids.

The results of variance analysis showed that the increase in solvent to seed and extraction time by ultrasound had a significant effect (P≤0.01) on extraction efficiency. Optimum operating conditions for maximum efficiency were extraction time of 55 min and solvent to seed ratio of 0.25.

 It is important to mention that the ultrasonic extraction process with less processing time resulted in more efficiency than the Soxhlet method. It was also shown that ultrasound did not have an inappropriate effect on the extracted oil color and in some cases, it even improved the color of the extracted oil.

Olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste andaroma might be considered as a valuable and luxury oil. Annual importation of olive oil to Iran fromMediterranean countries is on a large scale although some olive oils are produced in Iran particularly in the northand some plantation has been applied in different provinces particularly in Fars. The value of this luxury oileither imported or produced internally provides a ground for adulteration. The aim of this work is to evaluate thechemical characteristics of three varieties (Mari, Arbequina, Koroneiki) of olive oils from two regions (Fadakand Gilvan).Three varieties of olive fruit in two regions were selected and the extracted oils were subjected to aseries of chemical tests consisting of acid value, peroxide value, Iodine value, fatty acid profile as well asphenolic content and sterol composition. The results indicated that all of the samples in terms of acid andperoxide values were consistent with the values defined for extra virgin olive oil. The fatty acid compositionindicated that oleic acid was the predominant fatty acid ranging from 56 to 77% of the total fatty acids indicatingthe Italian and Spanish origins. The analysis of sterol fraction showed that <-sitosterol was the major and thepredominant sterol (88%). The phenolic concentration in this study was 100-250 mg/kg as gallic acid. The studyillustrated that the investigated samples were in agreement with the standard of CODEX and the Iranian nationalstandard in spite of differences obtained.

The rapid expansion in world production of palm oil over the last three decades has attracted the attention of the oils and fats industry. Oil palm gives the highest yield of oil per unit of any crop. Palm oil is the major oil produced, with annual world production in excess of 50 million tonnes. Throughout the world, 90% of palm oil is used for edible purposes (e.g., margarine, deep fat frying, shortening, ice creams, and cocoa butter substitutes in chocolate); the remaining 10% is used for soap and oleo chemical manufacturing (fatty acids, methyl esters, fatty nitrogenous derivatives, surfactants and detergents). Two distinct oils are produced by oil palms (palm kernel oil and palm oil), both of which are important in world trade. Palm oil contains 50% saturated fatty acids. The saturated fatty acid to unsaturated fatty acid ratio of palm oil is close to unity and it contains a high amount of the antioxidants, β-carotene, and vitamin E. Palm oil contains a high proportion of palmitic acid as well as considerable quantities of oleic and linoleic acids. The physicochemical properties, fatty acid profile and nutrition in palm oils are reviewed.