Total lipid content, fatty acids and 4-desmethylsterols accumulation in developing fruit of Pistacia lentiscus L. growing wild in Tunisia

This research has determined oil, fatty acid and sterol contents of the Tunisian Pistacialentiscus (Lentisc) fruits during maturation. Low oil accumulation was observed during the first 35 days after the fruiting (DAF) date (from 1.83% to 2.57%). After that, two phases were distinguished (35th until the 60th and 105th to the 145th DAF), where the rate of oil accumulation increased significantly. At the last stage of maturation, the lentisc fruits had the highest percentage of lipid content, 42.54%. The changing profile of fatty acids during maturation had been marked mainly by an increase in oleic acid content (from 19.49% to 50.72%) paralleling a decrease in linoleic acid content (from 42.5% to 21.75%). At the 15th DAF, the alpha-linolenic acid was found with a maximum of 13.81%. At full maturity, the main fatty acids were oleic acid, followed by palmitic and linoleic acid. Other fatty acids were present in trace proportions, such as palmitoleic, stearic, linolenic, gadoleic and arachidic acid. In all stages of ripening only four sterols were identified and quantified. β-Sitosterol was the major 4-desmethylsterol in samples tested, followed by campesterol. Cholesterol and stigmasterol were detected in trace amounts. During the first stage of ripening, the amount of total sterols was about 5.19/100 g of oil. It decreased to 0.43/100 g in the last stage. Sitosterol and campesterol showed nearly the same profile during the ripening of P. lentiscus fruit which could be linked to the relation between these compounds during their biosynthesis.     

Effect of genotype and environment on fatty acid composition of Lupinus albus L. seed

Six cultivars of Lupinus albus L. (white lupin) were grown in two subcontinental-climate environments and one Mediterranean-climate environment in Italy, to assess the influence of genotypic (G) and genotype × environment (GE) interaction effects on grain yield and grain content of oil, total saturated fatty acids (FAs), polyunsaturated FAs, monounsaturated FAs, and ω−3/ω−6 FA ratio. The variance of genotypic effects was much larger than the GE interaction variance for all variables, except for grain yield, indicating that oil content and FA composition of different varieties can be assessed reliably in just a few test environments. Gas-chromatographic analyses highlighted that linoleic acid and α-linolenic acid were in the range 1.76–4.76 mg/g flour (7.79–15.81% of total FAs) and 1.17–3.14 mg/g flour (5.40–10.36% of total FAs), respectively. As a consequence, the analysed lupin seeds exhibited a very favourable ω−3/ω−6 FA ratio, ranging from 0.49 to 0.79.     

Nutritional composition of the kernels from Canarium album L.

The kernels from Canarium album L. (also called Chinese olive), largely cultivated in the southeast of China, were analyzed for their nutritional composition. The kernels had a high percentage of fats (52.8%) and proteins (29.5%). Soxhlet extracted kernel oil presented acid, iodine and saponification values of 0.56, 84.6 and 192, respectively. Gas chromatography–mass spectroscopy (GC–MS) analysis of kernel oil revealed that oleic acid (30.5%) and linoleic acid (41.8%) were the major unsaturated fatty acids, while palmitic acid (18.0%), stearic acid (7.83%) and arachidic acid (0.39%) were the main saturated ones. Potassium, calcium and magnesium were the predominant mineral elements present in the kernels. Sodium, iron, manganese and zinc were also detected in appreciable amounts. The kernel proteins were rich in arginine, glutamic and aspartic acids (3.19%, 5.02% and 2.47%, respectively) while the limiting amino acids were methionine and lysine.     

Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)

Fructose, glucose and sucrose, as the major soluble sugars and citric and malic acids, as the major organic acids, were identified and determined in kale (Brassica oleraceae L. var. acephala DC., black cabbage) leaves. Fructose was the predominant sugar (2011 mg 100 g⁻¹ dry wt) identified, followed by glucose (1056 mg 100 g⁻¹ dry wt) and sucrose (894 mg 100 g⁻¹ dry wt). The contents of citric and malic acids were at 2213 and 151 mg 100 g⁻¹ dry wt in the leaves. The 16:0, 18:2n − 6 and 18:3n − 3 fatty acids were the most abundant fatty acids in the leaves. Considering the level of these fatty acids, 18:3n − 3 was found to be the highest (85.3 μg g⁻¹ dry wt), contributing 54.0% of the total fatty acid content. Linoleic acid (18:2n − 6), being the second most abundant fatty acid was present at 18.6 μg g⁻¹ dry wt, contributing 11.8% of the total fatty acid content. In the seed oil of kale, 22:1n − 9 was the most abundant fatty acid (4198 μg g⁻¹ dry wt, 45.7%), with 18:2n − 6 (1199 μg g⁻¹ dry wt, 12.3%) and 18:1n − 9 (1408 μg g⁻¹ dry wt, 14.8%) being the second next most abundant fatty acids. The most abundant amino acid was glutamic acid (Glu) which was present at 33.2 mg g⁻¹ dry wt. Aspartic acid, which was the second most abundant amino acid, was present at 27.6 mg g⁻¹ dry wt and accounted for 10.2% of the total amino acid content of kale leaf. The amino acid content was assessed by comparing the percentages of the essential amino acids in kale leaf versus those of a World Health Organization (WHO) standard protein. The protein of kale leaf compares well with that of the WHO standard. Only one amino acid, lysine, had a score that fell below 100%; the lysine score of kale leaf was 95%. This study attempts to contribute to knowledge of the nutritional properties of the plant. These results may be useful for the evaluation of dietary information.     

Influence of sulphur application on protein quality, fatty acid composition and nitrogen fixation of white lupin (Lupinus albus L.)

White lupin (Lupinus albus L.) is an important source of plant protein for both humans and livestock, due to high protein content, low alkaloids level, high level of unsaturated fatty acids, price and market availability in many countries. In this paper is reported the effect of S fertilization on white N fixation capability of lupin, grain yield and chemical characteristics in terms of protein fractions, fatty acid and mineral composition. Randomized complete block design with three replicates was used, and three S applications (0, 30 and 60 kg ha^?1, respectively) for white lupin were used. The S fertilization was split into two: 50 % before sowing and 50 % in the early of March as K₂SO₄. At the same time, both the legume and oat crops were fertilized uniformly with solution of 10 kg N ha^{?1 15}N NH₄ ¹⁵NO₃ (10 % ¹⁵N atomic excess). Data indicated that under Mediterranean environment on sub-alkaline soil, white lupin produces low grain and protein; however, S application increased plant yield and N fixation. In conclusion, it seems that S fertilization to white lupin should be recommended to soils with sub-optimal S levels to obtain maximum seed and protein yields. Moreover, S fertilization enhanced the protein quality increasing its degradable fraction, and improved the lupin oil quality through the increase in oleic and linolenic acids and the remarkable decrease in erucic acid.     

Conjugated linoleic acid production by cells and enzyme extract of Lactobacillus delbrueckii ssp. bulgaricus with additions of different fatty acids

The objective of the study was to determine the effect of fatty acid additions to the cells and enzyme extract of Lactobacillus delbrueckii ssp. bulgaricus (CCRC14009) on CLA production. Washed cells of L. delbrueckii ssp. bulgaricus, obtained by cultivation in a MRS broth, were mixed with BSA and each of the three fatty acids: linoleic, oleic, and linolenic acids in sodium phosphate buffer at pH 6.5. After incubation at 37 °C for 108 h, CLA concentration was analyzed by HPLC. Enzyme extract from the culture was also reacted with each fatty acid at 50 °C for 10 min at pH 5 to test for CLA production. Results showed that linoleic acid addition to the culture improved CLA production, indicating the presence of linoleic acid isomerase activity in the culture. The crude enzyme extract from the culture was observed to be capable of oleic and linolenic acid conversions into CLA, demonstrating the possible presence of desaturase activity in the enzyme extract.     

Fatty acids profile of selected Artemisia spp. plants: Health promotion

In the present study we report the fatty acids profile of thirteen species of Artemisia, a hardy herb or shrub, analyzed by gas chromatography connected to a mass detector (GC-MS) for their nutritional value and their potential exploitation as a new source of essential fatty acids. Total lipids content ranged from 3.31 ± 0.19 to 17.78 ± 0.27 mg/g (fresh weight). The three most abundant fatty acids were C16:0, C18:2ω6 and C18:3ω3. Unsaturated fatty acids predominated in all the Artemisia species are studied with the α-linolenic acid (ALA) and linoleic acid (LA), which are essential for normal human growth, health promotion, and disease prevention. The predominant ω3 PUFA acid in all Artemisia species analyzed, was linolenic acid, with Artemisia gmellini, Artemisia ludoviciana and Artemisia vulgaris, showing higher amounts of this fatty acid, all thirteen species, analyzed in this study, were also rich in oleic acid (ω9) and linoleic acid (ω6), accounted for 50-70% of total PUFA. The ratio of ω3 PUFA to ω6 PUFA was similar in all species, varying from 1.0 to 3.0. Identifying Artemisia species as newer sources of PUFAs and enriching or optimizing the ω3FAs in known plant sources offer us ways of increasing the availability of ω3FAs in the food supply.     

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79 g% fruits) during ripeness was correlated positively with that of moisture content (from 28% to 72%). Fruit essential oil yields varied from 0.003% to 0.01% and showed a remarkable increase at 60 days after flowering to reach a maximum of 0.11%. Forty-seven volatile compounds were identified in fruit essential oils; 1,8-cineole (7.31–40.99%), geranyl acetate (1.83–20.54%), linalool (0.74–18.92%) and α-pinene (1.24–12.64%) were the main monoterpene compounds. Total fatty acid contents varied from 0.81% to 3.10% during fruit maturation and the predominant fatty acids were linoleic (12.21–71.34%), palmitic (13.58–37.07%) and oleic (6.49–21.89%) acids. The linoleic acid proportions correlated inversely with palmitic and oleic acids during all the stages of ripening.     

Evaluation and characterisation of Citrullus colocynthis (L.) Schrad seed oil: Comparison with Helianthus annuus (sunflower) seed oil

The physicochemical properties, fatty acid, tocopherol, thermal properties, ¹H NMR, FTIR and profiles of non-conventional oil extracted from Citrullus colocynthis (L.) Schrad seeds were evaluated and compared with conventional sunflower seed oil. In addition, the antioxidant properties of C. colocynthis seed oil were also evaluated. The oil content of the C. colocynthis seeds was 23.16%. The main fatty acids in the oil were linoleic acid (66.73%) followed by oleic acid (14.78%), palmitic acid (9.74%), and stearic acid (7.37%). The tocopherol content was 121.85 mg/100 g with γ-tocopherol as the major one (95.49%). The thermogravimetric analysis showed that the oil was thermally stable up to 286.57 °C, and then began to decompose in four stages namely at 377.4 °C, 408.4 °C, 434.9 °C and 559.2 °C. The present study showed that this non-conventional C. colocynthis seed oil can be used for food and non-food applications to supplement or replace some of the conventional oils.     

Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides

Functional lupin seeds from two different cultivars of white (Lupinus albus L.) and yellow lupin (Lupinus luteus L.) each, were obtained by extraction of α-galactosides. The effect of extraction of α-galactosides from lupin seeds on different nutritional parameters (protein, fat, ash, dietary fibre, starch, sucrose, and vitamins B₁, B₂, E and C) and antinutritional factors (α-galactosides, trypsin inhibitor activity and inositol phosphates) were studied. In lupin seeds, α-galactosides were effectively removed and processed seeds contained very low amounts of flatulence causing factors (∼0.5–1%). Protein, fat and starch contents showed high retention in processed seeds (up to ∼130%). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged from 10% to 60%, depending on the variety studied. Vitamins B₁, B₂, E and C were also reduced. Trypsin inhibitor activity was detected only in yellow lupin cultivars and inositol phosphate content was modified slightly after extraction. In summary, the functional lupin seeds, with low contents of α-galactosides, are a product of nutritional importance due to their high protein content, dietary fibre and fat contents as well as acceptable levels of thiamin, riboflavin and vitamin E. They can be incorporated as a proteic source, not only in animal feeding but also in a wide range of foods.     

Assessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkey

This paper focused on the assessment of antioxidant property and fatty acid composition of four Centaurea species. The antioxidant activity of its methanol extract was evaluated by several in vitro experiments including phosphomolybedum assay, DPPH assay, β-carotene/linoleic acid, ferric and cupric reducing power. Total phenolic and flavonoid contents were also evaluated. The methanol extract of Centaurea pulcherrima var. pulcherrima showed the superior free radical scavenging activity, linoleic acid inhibition capacity, reducing power and also had the highest total phenolic content. A significant relationship between antioxidant capacity and total phenolic components was found. The oils of Centaurea taxa were also analysed for fatty acid concentration by gas chromatography. The principal fatty acids in the species were palmitic acid (23.38–30.49%) and linoleic acid (20.19–29.93%). These findings suggest that the Centaurea species could be used as a potential source of new natural antioxidants and unsaturated fatty acids in food industry, cosmetics and pharmaceutical preparations.     

Fatty acid profile of muscles,liver and mesenteric fat in wild and reared perch (Perca fluviatilis L.)

This study addressed determinations of the fatty acid profile of muscle, liver and mesenteric fat in European perch originating from natural aquifers and from intensive rearing in a closed circuit on an artificial feed mixture. The qualitative composition of fatty acids was identical in both groups of perch, except for 16:4 acid identified exclusively in the reared perch. The study demonstrated equal concentrations of saturated (SFA) and unsaturated (UFA) fatty acids in muscles, liver and mesenteric fat of both groups of perch. The wild fish, however, were characterised by lower concentrations of monoenoic (MUFA) and higher concentrations of polyenoic (PUFA) fatty acids. Analyses also demonstrated similar contents of n − 3 PUFA in muscles and their diversified concentrations in liver and mesenteric fat (higher in the wild fish), as well as a higher content of n − 6 PUFA in all samples. The lower content of MUFA in the wild perch was mainly due to lower concentrations of cis18:1 n − 9 and 20:1 n − 9, whereas the higher content of n − 3 PUFA was due to a higher concentration of DHA, and the higher content of n − 6 PUFA was due to a higher concentration of arachidonic acid (AA). The biggest differences between wild and reared perch were detected for AA. The wild and reared perch were also found to differ in the n − 3/n − 6 ratio (higher in the reared fish) and to have similar values for atherogenic index (AI) (except for liver and mesenteric fat) and thrombogenicity index (TI).     

Silphium L. extracts – composition and protective effect on fatty acids content in sunflower oil subjected to heating and storage

The influence of ethanol and hexane extracts from leaves, inflorescences, and rhizomes of Silphium perfoliatum, Silphium trifoliatum, Silphium integrifolium on fatty acid content changes in sunflower oil subjected to heating and storage was studied in comparison to the synthetic antioxidant – butylated hydroxyanisole (BHA). A positive effect of extracts made of above-ground and underground organs of Silphium on the durable quantitative composition of fatty acids was proven. Tested extracts elevated the value of change inhibition with reference to linoleic acid to a level comparable with BHA, and sometimes, in appropriate systems, they were characterized by better values (for oil stored for 180 days at room temperature, the inhibition coefficient for linoleic acid changes reached 4.6% for 0.04% BHA, and 7.09% for hexane extract made of S. trifoliatum inflorescences, 400 μl/2 g; for oil heated for 120 h, the inhibition coefficient of linoleic acid changes amounted to 11.32% for 0.06% BHA, and 15.69% for hexane extract made of S. perfoliatum rhizomes, 600 μl/2 g). It was found that active substances groups such as phenolic acids, flavonoids and terpenes were present in tested extracts.     

Direct quantification of fatty acids in dairy powders with special emphasis on trans fatty acid content

In this study a validated procedure for accurate determination of fatty acids in dairy products, with special emphasis on total trans fatty acids (TFA) content is presented. Dairy fat naturally contains 4–6% of trans fatty acids, mainly trans-octadecenoic acids (i.e. vaccenic acid), and 0.3–1.5% of conjugated linoleic acids (CLA). The proposed procedure does not require lipid extraction, and transesterification of lipids could be carried out directly on dairy products. Optimal analytical conditions have been developed to allow accurate determination of TFA content without prior fractionation of cis/trans FAME isomers by thin-layer chromatography. The methodology requires the use of a highly polar open tubular capillary column having at least 100 m length. CLA and other fatty acids from C4:0 (butyric) acid to long-chain polyunsaturated fatty acids (LC-PUFAs) could also be analyzed. Therefore, the methodology presented is versatile and could be used for both targeted analysis (e.g. determination of TFA in dairy products) and determination of the broad fatty acid profile in dairy products.     

Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)

The muscle lipid and fatty acid composition of carp, Cyprinus carpio in Beysehir Lake the largest freshwater lake in Turkey, was determined. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in Beysehir Lake, were found to be higher than those of saturated fatty acids (SFA) in spring, summer and autumn and also the monounsaturated fatty acids (MUFA) in spring and summer. Palmitic acid was the major SFA (14.6–16.6%) in all seasons. Oleic acid was identified as the major MUFA (15.1–20.3%). Docosahexaenoic acid (DHA) was the major PUFA in summer and winter, whereas linoleic acid (LA) was the major PUFA in spring and autumn. The percentages of total ω3 fatty acid were higher than those of total ω6 fatty acid in the fatty acid composition of carp in winter. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by feeding period and seasons.     

Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

The total fat contents and the fatty acid compositions of three common Mediterranean fish, namely sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris) were determined at bimonthly intervals for a one-year period. The purpose of this work was to study the seasonal variation of the fatty acids in the three fish that are some of the best sources of n − 3 fatty acids. The fat and fatty acid content of the investigated fish species show a significant seasonal dependency. Two of the fish (anchovy and picarel) have the highest fat content during the late winter – spring period. On the other hand, sardine shows the highest fat concentrations during the spring-early summer period. The fish that showed the highest variation in fatty acid composition was the anchovy. The sardine was found to be the best source of n − 3 fatty acids during the one-year period (35.35 g/100 g fatty acids). Finally the picarel had the highest oleic acid content (on average, 13.89/100 g fatty acids).     

Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars

The fatty acid composition of the seed oils of six pomegranate (Punica granatum L) cultivars was qualitatively and quantitatively determined by gas chromatography. The seeds contained oil in the range 51-152 mg kg^?1 dry matter. Intervarietal differences in fatty acid composition were demonstrated (fatty acid esters as % (w/w) total fatty acid esters. Sour varieties had the highest while sour-sweet varieties had the lowest oil content. Eleven fatty acids were identified. In all varieties, the predominant fatty acids were linoleic (25.2-38.6%) and oleic acid (24.8-35.5%) followed by palmitic (18.2-22.6%), stearic (6.9-10.4%) and linolenic acid (0.6-9.9%). To a lesser extent arachidic (1.1-3.4%) and palmitoleic acid (0.2-2.7%) were also found in all varieties. Lauric, myristic, behenic and lignoceric acids were rarely detected. As far as we know linolenic (18:3), arachidic (20:0), behenic (22:0) or lignoceric (24:0) acids have not been previously reported in the seed oils of edible pomegranate varieties. Lignoceric acid has not previously been found in pomegranate seed oil.     

Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia verticillata (L.) subsp. verticillata and S. verticillata (L.) subsp. amasiaca (Freyn & Bornm.) Bornm

This study was designed to examine the in vitro antioxidant activities and rosmarinic acid levels of the methanol extracts of Salvia verticillata subsp. verticillata and S. verticillata subsp. amasiaca. The extracts were screened for their possible antioxidant activity by two complementary test systems, namely DPPH free radical-scavenging and β-carotene/linoleic acid systems. In the first case, S. verticillata subsp. verticillata was superior to the subsp. amasiaca with an IC₅₀ value of 14.5 ± 1.21 μg mg⁻¹. In the β-carotene/linoleic acid test system, inhibition capacity of S. verticillata subsp. verticillata was 74.4 ± 1.29%. Antioxidant activities of BHT, ascorbic acid, curcumin and α-tocopherol were determined in parallel experiments. Activity of rosmarinic acid was also screened for better establishing the relationship between rosmarinic acid level and antioxidant activity for the plant extracts. S. verticillata subsp. verticillata had the highest rosmarinic acid level with a value of 28.7 ± 0.89 μg mg⁻¹. There is a strong correlation between the rosmarinic acid level and antioxidant activity potential. Our results showed that rosmarinic acid and its derivatives are more likely to be responsible for most of the observed antioxidant activities of Salvia species.     

Improvement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid

The protein quality of protein isolates from lupin (LPI) (Lupinus albus var. multolupa), prepared by isoelectric precipitation, was assessed by chemical analysis of protein and amino acids and biological analysis of digestive and metabolic utilization of protein by growing rats. The animals were fed isonitrogenous and isocaloric diets adjusted to meet their nutrient requirements, in which lupin protein isolate was the only protein source, complemented with 0.5% methionine. Different LPIs were prepared with addition, or not, of ascorbic acid as antioxidant. Protein isolates had a protein content of 87.8–98.1%. Manganese content of protein isolates was reduced by 72.8–89.5% compared to the raw seed flour. Results from in vivo experiments showed that addition of 0.5% ascorbic acid to LPI incorporated into diets led to a 82.8% increase in daily food intake, when compared to the non-supplemented LPI, reaching similar values to those obtained with a casein–methionine control diet. Digestive and metabolic utilization of protein from LPI, assessed by nitrogen absorption or apparent digestibility coefficient, and by nitrogen balance or percentage of retained to absorbed nitrogen, respectively, was high, when the dietary intake of animals fed the LPI diets was adequate after addition of 0.5% ascorbic acid, although slightly inferior to the values obtained with a casein–methionine control diet. The high nutritive utilization of protein was reflected in excellent growth and nutritional indices assayed. In conclusion, ascorbic acid supplementation led to an improvement in the palatability of the LPI diets and, therefore, in daily food intake, which was reflected in a higher nutritive utilization of protein and improvement in weight gain and the food transformation index.     

Nutritional composition of underutilized bayberry (Myrica rubra Sieb. et Zucc.) kernels

The kernels of five bayberry cultivars (Biqi, Zaodamei, Ding-ao, Dongkui and Wandao), grown in Zhejiang Province, China, were analyzed for their proximate composition, protein fractionation, amino acid profile, fatty acid composition and mineral contents. The antinutritive compounds, tannin and cyanide, were also quantified. These bayberry kernels possessed 25.0–27.64% DW protein. A majority of storage protein in bayberry kernels was of the globulin form. The kernel protein was rich in methionine, arginine, aspartic and glutamic acids while limiting amino acid was lysine. The most outstanding feature was the abundant fat content (62.5–68.1% DW) of kernels. Approximately 84.9–90.1% of the fatty acids were unsaturated with oleic acid (43.3–50.7%) and linoleic acid (34.1–46.8%). Bayberry kernels were good sources of magnesium, potassium and calcium. These results may offer a scientific basis for use of the under-exploited bayberry seeds.