Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius)

This study aimed to quantify concentrations of fatty acids in the hump and abdomen fats of three different age groups of camel. Hump and abdomen fats were extracted from eight each of one-humped camels (Camelus dromedarius) of three age groups: group 1 (<1 year old), group 2 (1-3 years old) and group 3 (>3 years old). The fatty acid methyl ester concentrations of these fats were determined by gas-liquid chromatography (GLC). The percentage of fat in the hump (H) and abdomen (A) fats was significantly (P<0.05) lower for group 1 (H 92.0% and A 94.3%) than for group 2 (H 97.4% and A 97.2%) and group 3 (H 97.6% and A 97.5%), on a dry matter basis. Hump and abdomen fats from the three different groups had similar fatty acid patterns with more saturated than unsaturated fatty acids. The saturated fatty acids in the hump fats accounted for 58.3, 67.6, and 63.0% of the total fatty acids for groups 1, 2 and 3, respectively; group 1 had significantly (P<0.05) lower saturated and higher unsaturated fatty acid concentrations than group 2. The iodine numbers were significantly (P<0.05) higher in group 1 than either group 2 or 3. Palmitic acid (C16:0) was the major fatty acid in hump fat with 32.06, 32.90 and 34.37%, followed by oleic acid (C18:1) 33.65, 21.66 and 28.91.0% and stearic acid (C18:0) 18.85, 24.13 and 20.74% for groups 1, 2 and 3, respectively. Group 1 had significantly higher (P<0.05) oleic acid and lower stearic acid concentrations than group 2. The melting point of both hump and abdomen fats varied between the age groups. This study indicated that age has an effect on the fatty acid composition and the melting point of hump and abdomen fats in one-humped Arabian camels.     

含山嵛酸低热量油脂的理化特性与功能性质表征

对含山嵛酸低热量油脂的脂肪酸组成、甘油三酯组成、固体脂肪含量(SFC)、熔点、结晶速率、晶型及晶体形态进行研究,结果表明含山嵛酸低热量油脂具有较好的功能特性,不含反式脂肪酸,可作为人造奶油/起酥油的基料油,也可作为烹调油、糖果脂及煎炸油等使用.     

Biological value of dietary fats containing trans-isomers of non-saturated fatty acids]

Biological significance of transisomers of non-saturated fatty acids contained in glycerides was studied in experiments with growing albino rats. For 12-13 weeks the animals recieved food rations that included by calorific value 30 per cent of hydrogenated fats comprising different amounts of fatty acids transisomers. The available data showed the biological value of the hydrogenated fats to be determined chiefly by the presence therein of active linolic acid, without being correlated with the content of the fatty acids transisomers in them.     

功能性油脂的研究进展

概述了油脂对健康的重要作用及目前油脂与健康的研究动态,并综述了功能性油脂和功能性脂肪酸在保健食品方面的一些研究和应用.提示人们应重视油脂食用与健康问题的研究,在吃好的同时应注意吃出营养与健康.     

Simple enrichment procedure for the estimation of minor polyunsaturated fatty acids in food fats

A simple, reliable and sensitive method, involving the partition of a mixture of fatty acid methyl esters (FAME) between hydrocarbon solvent and aqueous ethanolic silver nitrate, is described for the estimation of low concentrations of polyunsaturated fatty acids (PUFA) in fats and oils. It is suggested that this procedure could be used to give an indication of oxidative stability of food fats and of their potential for off-flavour development.     

Meat fats in nutrition

This article reviews the fat content and fatty acid composition of meats in the human diet and discusses nutritional facts related to meat, meat products and other meat-containing foods as sources of dietary fats. Meat is an increasingly important source of high-value animal protein worldwide. Meat fat comprises mostly monounsaturated and saturated fatty acids, with oleic (C18:1), palmitic (C16:0), and stearic acid (C18:0) being the most ubiquitous. Meat and meat products are considerable sources of cholesterol in the diet. In most industrialized countries, a high meat intake contributes to a higher than recommended total and saturated fat and cholesterol intake. Another concern is that meat may replace sources of other important nutrients in the diet. Therefore, the advice to consumers is to prefer lean meats and low-fat meat products and use meat in moderation only.     

On the occurrence of fatty acids in animal fats. 1st communication (author's transl)]

The fats of a number of organs, and of sausages made from these organs, were examined regarding their composition of fatty acids. The main emphasis was placed on determining the contents of polyunsaturated fatty acids. The values were expressed as "arachidonic acid equivalents", on the effects of lowering the level of lipids in the blood. In the tested organs the fat contained 9-19% arachidonic acid equivalent. In the sausages that fat contained 5.9-8.9% arachidonic acid equivalent (i.e. 2.1-2.5 g arachidonic acid equivalent per 100 g of sausage). High contents of arachidonic acid were found particularly in fat from livers.     

Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats

The effect of fatty acid composition on the properties of patties standardised to contain 15% fat was studied. Patties were made of beef from 36 Brown Swiss bulls fed on six different diets with five of them containing additional fats to achieve a high variability in body lipid composition. When the feed contained fullfat oilseeds (rapeseed, sunflower seed, linseed), the proportions of some nutritionally favourable fatty acids were increased in the patties. Patties made from the meat of bulls fed linseed and coconut oil could be distinguished in a sensory triangle test from most other groups. Cooking loss and instrumental texture properties showed no relation to fatty acid composition of patties. Cooking only slightly decreased the proportion of saturated fatty acids in favour of polyunsaturated fatty acids. In conclusion, widely differing dietary fats can be fed to bulls without risking major effects on texture of beef patties.     

Reductive ester cleavage of acyl glycerides–GC-C/P-IRMS measurements of glycerol and fatty alcohols

By reductive glyceride cleavage food fats of different origin, converted to free glycerol and to fatty alcohols of the corresponding fatty acids, were investigated. Multielement IRMS-analysis (δ¹³C, δ¹⁸O) of the decomposition products was performed in order to develop GC-IRMS methods to the authenticity assessment of food fats. For this reason glycerol from olive oils of definite origin, as well as glycerol of commercially available edible fats and oils, was analysed. Furthermore, the determination of ¹⁸O/¹⁶O and ¹³C/¹²C isotope ratios of commercial glycerols from different origins was achieved. In addition, δ¹³C_V‐PDB values of fatty alcohols corresponding to genuine fatty acid moieties were measured and their usability in view of fat authenticity assessment is discussed.     

The effect of excess amounts of qualitatively differing fats on liver lipogenesis]

Tests conducted with rats receiving for 30 days isocaloric with control rations containing an elevated amount of animal or vegetable fats (lard, sunflower oil) demonstrated that the influence of the said fat-rich rations on the lipogenesis in the liver presents certain peculiarities that find their expression in a different intensity with which the components of the carbohydrate, fat and interstitial metabolism behave in reactions of the lipids synthesis. Both rations tend to slightly bring down the rate of the endogenous fatty acids formation but contribute to a more intensive synthesis of glycerides and fatty acids cholesterol ethers. The vegetable oils, where are prevalent polysaturated fatty acids, provoke an accelerated utilization of carbohydrates in the synthesis of the glycerin structure of glycerides and phospholipids, as well as of the palimitic acid metabolites and the C-2 fragments in the liver cholesterol synthesis.     

Fatty acid composition of Portuguese spreadable fats with emphasis on<Emphasis Type="Italic"> trans</Emphasis> isomers

The fatty acid composition of 17 brands of spreadable fats available in the Portuguese market was determined by capillary gas liquid chromatography as fatty acid methyl esters on a highly polar cyanopropylpolysiloxane liquid phase column. The total saturated fatty acids ranged from 23.9 to 52.6% with palmitic acid being 11.9-37.7% and stearic acid 4.0-12.3%. A wide range in the polyunsaturated fatty acids levels was noted (10.8-57.4%) with linoleic acid ranging from 10.6 to 54.0% and linolenic acid from 0.1 to 5.2%. Oleic acid levels ranged from 18.2 to 41.4%. Concerning total trans fatty acids, the mean level was 2.6%, ranging from 0.2 to 9.0%. The most frequent occurrence of trans fatty acids content in spreadable fats was in the 0.2-0.5% range (9 of the 17 brands were in this range) and only 1 brand contained trans fatty acids levels higher than 6.0%.     

我国母乳脂肪和婴儿配方奶粉油脂研究现状

婴儿最理想的食品是母乳。我国对母乳脂肪的研究主要聚焦于母乳脂肪酸的分析研究,以及关注母乳中长链多不饱和脂肪酸(如AA和DHA)对婴儿健康的影响。国内婴儿配方奶粉油脂目前的设计也限于模仿母乳脂肪酸含量,而没有充分注意到母乳脂肪酸在甘三酯中的位置分布对婴儿消化吸收的重要影响,也没有注意到母乳中含有的脂肪酶能更好地促进消化吸收。综述了近年来国内外母乳脂肪和婴儿配方奶粉油脂研究现状,试图给婴儿配方奶粉企业提供一些参考。     

Seed fats of some New Zealand Juncaceae

The seed fats of nine species of Juncus L. and five varieties of Luzula DC, both of the family Juncaceae, have been shown to be somewhat similar to one another in fatty acid composition but are nevertheless distinguishable. They differ from those of the family Agavaceae¹ in containing the following range of fatty acids: linoleic acid 28-58%, oleic acid 22-55%, palmitic acid 6-19%, stearic acid 1-4%, linolenic acid 0-7%, and small amounts of C₁₂, C₁₄, C₁₅, C₁₇,C₁₉, C₂₀, and C₂₄ acids.     

如何限制油脂反式脂肪酸含量和摄入量

反式脂肪酸对人体有一定的负面作用,如引发冠心病、导致乳腺癌、影响必需脂肪酸的消化吸收等.反式脂肪酸存在于精炼油脂和氢化油脂中,为了减少油脂中反式脂肪酸的含量,应采用合适的设备、并控制油脂精炼过程中的脱臭条件,对于氢化油脂还需要控制氢化条件、选择合适的氢化油原料.通过低温、短时间的脱臭可以使精炼油脂中反式脂肪酸含量降到最低.另外,建议我国有关食品立法部门规定对反式脂肪酸加以标识,以正确引导消费.     

The experimental obesity by high-fat feeding--a model for evaluation of the biological value of fats

The experimental obesity by high-fat feeding of rats, introduced after weaning, was found to be a suitable model for evaluation of the biological value of nutritional fats with different fatty acid composition: butter (group B), lard (L), partially hydrogenated oil (H), lard + sunflower oil 2:1 (LS). The differences in the fatty acid composition of these regimens affect: the efficiency in creating the model of obesity; the hormonal pattern of blood plasma; some metabolic pathways in liver and adipose tissue (especially in group H); the fatty acid composition of some structural, reserve and transport lipids; some biological tests indicative of membrane's phospholipid and fatty acid composition, i.e. the rate of platelets aggregation. A special attention should be paid to the striking differences in the cellularity and morphogenesis of adipose tissue in group B (hyperplastic obesity) in comparison with all other high-fat groups (hypertrophic obesity), irrespective of the identical energy and protein content of the diets. Thus, the early administration of a diet with butterfat (50% of energy) promoted a model of hyperplastic obesity, while the isocaloric diet with lard + sunflower oil caused a hypertrophic type of obesity. The authors have proved the regenerating capacity of the periepididymal fat pad in adult rats after partial lipectomy. The relative contribution of endogenic and exogenic (nutritional) factors in this process is discussed and the modifications in the cellularity of adipose tissue on these conditions are evaluated.     

Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review

Abstract

Fats and oils are essential food components. Their quality and safety pose major concerns for consumers and food producers because of factors such as oxidation and rancidity, excessive levels of trans fatty acid (TFA), and widespread adulteration. Thus, a rapid and easy-to-use technique must be exploited for quality parameter evaluation and monitoring to ensure the edibility, safety, and quality of fats and oils. In the last decades, Fourier transform infrared (FTIR) spectroscopy has shown great potential in analyzing fats and oils given its speed and simplicity. FTIR-based analytical techniques for common intrinsic quality parameters, including peroxide value, free fatty acid, moisture, TFA, iodine value, as well as oxidation stability, adulteration, and classification of various fats and oils, are summarized in this review. The advantages and disadvantages of selected infrared spectral accessories and sample preparation and spectral processing methods are highlighted. The prospects and reformative aspects for future application of the FTIR technique in the field of fats and oils are also discussed. This review may serve as a basis for applying FTIR not only in future research but also in the fat and oil industries.     

Prediction of the identity of fats and oils by their fatty acid,triacylglycerol and volatile compositions using PLS-DA

The identity of a variety of animal fats and vegetable oils was predicted by three different analytical techniques with help of chemometrics. The sample material of animal origin consisted of milk fat, cow fat, pig fat and poultry fat. The vegetable oils comprised coconut, palm and palm kernel oils. Each product group was composed of at least eight samples of independent batches. For the identity prediction of the fats/oils several (combinations of) datasets were used: absolute and relative measurements of fatty acid compositions, of triacylglycerol compositions, and of combined fatty acid and triacylglycerol compositions. Volatile organic compound compositions were used as well. Fatty acid and triacylglycerol compositions were determined by gas chromatography. Fingerprints of volatile compositions were acquired using Proton transfer reaction-mass spectrometry. The rates of successful prediction were high and varied between 89 and 100%. The 100% rate was obtained for the absolute combined fatty acid/triacylglycerol dataset. Proton transfer reaction-mass spectrometry resulted in 89% correct classifications, has the advantage that it allows very rapid measurements compared to the other techniques, but requires further studies.     

Lipase mediated upgradation of dietary fats and oils

In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements.     

Effects of fats of diverse nature on the acid-base equilibrium in animals of various ages

The effects of fats of different origin (butter, sunflower oil, butter margarine) on the acid-base equilibrium (ABE) were studied in young and old animals (white male rats). The shifts developing within the ABE system were determined by the nature of the fat and the animals' age. Intake of butter and margarine entailed the development of acidosis which was more demonstrable in old animals whereas vegetable oil did not produce any appreciable effect. A close relationship was discovered between acidosis in the ABE system and lipidemia as well as the fatty acid composition of the fats under study.     

传统金华火腿加工过程中肌内脂肪的变化

分别提取0、32、60、160、240d的金华火腿中的肌内脂肪,分析其甘油酯、磷脂、游离脂肪酸的含量和脂肪酸组成。结果表明:磷脂的含量从23.3%减少到11.2%,游离脂肪酸的含量从1.6%增加到11.5%,甘油酯的含量没有发生显著性变化;甘油酯和磷脂中的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)都无显著性变化;游离脂肪酸中,PUFA的含量显著减少,MUFA的含量减少,但其变化不显著,SFA的含量显著增加。