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.     

Evaluation of Fatty Acid Profile of Wagyu Beef by ATR-FTIR Spectroscopy

Japanese black Wagyu beef has its characteristics of fatty well-marbled texture, flavor, and tenderness which are affected by fatty acid composition. The aim of this study was to develop an analytical method for evaluating the fatty acid profile of Wagyu beef by Fourier transform infrared (FTIR) spectroscopy. In the current study, attenuated total reflection–FTIR (ATR-FTIR) spectroscopy and gas chromatography (GC) were applied to the fat tissues, and the solvent-extracted fats which were sampled from subcutaneous, inter- and intramuscular fat tissues. Results of GC analysis showed that monounsaturated fatty acids (MUFA) content became larger in the order of intramuscular, intermuscular, and subcutaneous fats, and saturated fatty acids (SFA) became smaller in the same order. Subcutaneous fat could be discriminated from inter- and intramuscular fats on the basis of fatty acid composition by principal component analysis. The ATR-FTIR analysis revealed that the shift of the peak positions of alkene C–H stretching vibration at around 3,006 cm⁻¹ occurred depending on the unsaturation degree of fatty acids in beef fat. Partial least squares (PLS) regression analysis with leave-one-out cross-validation was applied to the combined regions of 2,800–3,050 and 1,000–1,500 cm⁻¹ for the fat tissues and the extracted fats. The correlation coefficients of the PLS validation models predicting the content of the MUFA and SFA for solvent-extracted fats were higher than those for fat tissues, and the coefficients (R ²) of determination more than 0.873 were obtained for solvent-extracted fats and 0.522 for fat tissues.     

Examination of Lipid Fraction Quality of Margarine

ABSTRACT: We studied 26 margarines, 13 from hydrogenated fats and 13 from fractionated or interesterified fats, by using (1) traditional routine analyses, (2) silica gel column chromatography to separate the polar compounds, (3) high-performance size-exclusion chromatography for the qualitative and quantitative determination of the single classes of substances constituting the polar compounds, and (4) gas chromatography to determine the fatty acid composition and the trans isomers. The margarines prepared from hydrogenated fats showed significantly higher mean contents of both triglyceride oligopolymers ( P < 0.05) and trans isomers ( P < 0.001). Margarines obtained from fractionated or interesterified fats showed significantly higher mean contents ( P < 0.05) of polyunsaturated fatty acids.     

A survey of lipid composition of Khoa samples in relation to possible adulteration

The fatty acid composition of Khoa a heat‐desiccated milk product was determined and compared with those obtained with cow milk, buffalo milk and toned milk. Fatty acid methyl esters were analysed by capillary gas chromatography (GC). Among the Khoa samples analysed, 57% showed fatty acid composition characteristic of milk fat. The ratio of major saturated fatty acids to unsaturated fatty acids (S/U) including 18:1 transfatty acids was calculated for all the fats. The GC profiles of 43% Khoa samples showed the composition of fatty acids not conforming to milk fats. The Khoa samples adulterated with nonmilk fats were further confirmed by cholesterol and triglyceride estimation.     

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

This research was carried out to determine the effects of vitamin E supplementation on inter- and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL-α tocopheryl acetate) per lamb per day for the 75-day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4 0.5C for 24 h. Then , M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra- and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra- and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C₁₂), linoleic (C_18:2) and linolenic (C_18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C_18:1), palmitic (C₁₆ and stearic (C₁₈) acids.     

Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review

Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.     

油脂酯交换过程中甘三酯Sn-2位脂肪酸组成分析方法的改进研究

在油脂酯交换反应过程中，产物油脂往往需要进行Sn-2位脂肪酸组成的鉴别与分析，由于反应生成物（如脂肪酸，脂肪酸甲酸，甘三酯，甘一酯，甘二酯等）的性质十分相似，要研究酯交换过程中甘三酯的Sn-2位脂肪酸组成，所需要甘三酯的量往往需要很多块TLC板的分离才能实现，致使实验费用增加，效率降低，本文主要研究了脂肪酸，脂肪酸甲酯以及硅胶对油脂Sn－2位脂肪酸的影响。实验结果证明：脂肪酸、脂肪酸甲酸以及硅胶在一定的条件下不影响油脂Sn－2位脂肪酸组成分析的结果，这种方法是对国际纯粹化学和应用化学联合会（IUPAC）方法的改进和补充，大大简化了分析过程，可以广泛地应用于相关的研究与分析中。     

Composition of fatty acids of spare fat of ducks fattened with feed with the addition of rapeseed meal subjected to various technological treatment

The composition of fatty acids of duck spare fats has been determined by gas-liquid chromatography. The ducks have been fed for 8 weeks with feed containing rapeseed meal after various steam-thermic treatment. The control group feed did not contain any rapeseed meal and that of group II, III and IV was after optimal, hard and mild steam-thermic treatment, respectively. The composition of fatty acids of periintestinal, subcutaneous and suet fat tissue has been evaluated. The results of the experiment became the evidence that addition of rapeseed meal in ducks feed influenced the composition of fatty acids of spare fats, especially in the group of unsaturated fatty acids. No significant differences appeared in the fatty acid composition between the various kinds of spare fats. The univocal influence of various steam-thermic treatment of rapeseed meal on changes of fatty acids composition of duck spare fats has not been revealed.     

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.     

Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains

Three structured fats were prepared by the total catalytic hydrogenation and random chemical transesterification using medium (coconut oil) and long (palmstearine, low and high erucic rapeseed oil) chain saturated fatty acids triglycerides. All three structured fats crystallized in β′ modification and had the same solid fat content profile. Hardness was dependent on the type of long chain fatty acid (palmitic, stearic and behenic) in structured fat. Molar ratio of medium:long chain fatty acids was 2:1. Model fat blends prepared on the base of these structured fats had the same solid fat content profile (at constant content of structured fat). Yield stress of the fat blends was dependent on the content and mainly on the composition of structured fat. None of the model fat blends crystallized in β modification. The substitution of the stearic–palmitic by stearic or by stearic–behenic acids in the structured fats appears possible.     

Potential for enhancing the nutritional properties of milk fat.

Milk fat has been identified as a hypercholesterolemic fat because it contains cholesterol and is primarily saturated. However, different types of dietary saturated fats do not have equivalent effects on plasma cholesterol levels relevant to ingestion of polyunsaturated fats. Research suggests that the hypercholesterolemic effect of saturated fats in human diets is largely due to 12, 14, and 16 carbon chain length fatty acids. Evidence also suggests that stearic acid (C18:0) is as effective as oleic acid (C18:ln-9) in lowering plasma cholesterol levels when either replaces palmitic acid (C16:0) in the diet of men. Milk fat has a unique fatty acid profile with approximately 10% short- and medium-chain length saturated fatty acids (less than 12 carbons) and 35% of total fatty acids from stearic and oleic acids. The contribution of milk products to fat and cholesterol intake in the typical American diet is less than that provided by other animal products. This paper will review the recommendations of the National Cholesterol Education Program, the effects of milk fat ingestion on blood cholesterol, and the rationale and feasibility of three approaches to modifying the lipid composition of milk fat.     

关于膳食脂肪与健康的几个问题(Ⅰ)

膳食脂肪和人体健康的关系是人们十分关心的一个问题,也是目前学术研究的一个重要课题。近年来学术界在这方面已进行了大量的和深入的研究,并取得了很大的进展。对有些问题已得到了一致的结论,但还有些问题还存在着一些分歧和争论,尚待进一步深入研究。本文综述了近年来这方面的研究进展和见解,讨论了我国膳食结构的状况,全文分六个部分:必需脂肪酸;反式脂肪酸;芥酸;膳食脂肪与心血管疾病;膳食脂肪与肿瘤;合理地控制膳食脂肪的数量和质量,保持身体代谢平衡。     

Preparation of doughnuts using partially hydrogenated peanut oil and alternative products with reduced content of trans-fatty acids

Trans-fatty acids (TFA) should be avoided in the nutrition due to health concerns. Despite that there are several frying fats available on the market with reduced content of TFA this has to be implemented for the production of doughnuts in many bakeries. In this frying experiment the commonly used fat consisting of partially hydrogenated peanut oil (PHPO) and fats with a reduced content of TFA below 2 g/100 g were assessed at the same time for their oxidative stability, technological and sensorial performance for the production of doughnuts. Some of the TFA free products provided even better heat stability compared to PHPO and in addition also technological requirements were covered. However, the sensory assessment of the fats in the frying trial showed significant differences between the products. While a TFA free fat showed best assessment results during the whole course of the frying test others produced significant off-flavours. Surprisingly, for the reduction of TFA these fatty acids were not exchanged by saturated fatty acids. The best product showed a moderate content of 37 g/100 g saturated fatty acids and 55 g/100 g mono unsaturated fatty acids and a low content of about 8 g/100 g poly unsaturated fatty acids (linoleic acid).     

Glyceride structure of fats. 11. Structure studies on selected nut fats using lipases

Using pancreatic lipase of Geotrichum candidum, the authors determined the fatty acid pattern and the glyceride structure of peanut, filbert, walnut, Brazil nut and cashew-nut fats. Both the fatty acid pattern and the glyceride structure were comparable to those of other vegetable fats of corresponding total fatty acid composition.     

Influence of triglycerides and free fatty acids in milk replacers on calf performance, blood plasma, and adipose lipids

In a 4-wk study of 48 3-day-old calves we compared effects of feeding various fats or their free fatty acids in skim milk-powder based milk replacer, on calf performance, feed utilization, and blood plasma and adipose lipids. When fat was fed, calf performance and feed utilization were equivalent for tallow and coconut oil diets but markedly poorer for corn oil. Complete replacement (tallow) or one-half replacement (coconut and corn oils) of the fats with their free fatty acids reduced calf gains and feed efficiency. Tallow free fatty acids gave lower digestibilities of palmitic and stearic acid and reduced calcium absorption. Free fatty acids from both coconut and corn oils reduced diet palatability and intake; those from tallow and coconut oil markedly interfered (in vitro) with rennet clotting of milk replacers. The main lipid classes in blood plasma for all treatments were cholesteryl esters and phosphatidylcholine. High concentrations (56 to 87%) of linoleic acid occurred in cholesteryl esters for all diets despite low concentrations of linoleic acid in the tallow and coconut oil diets.     

FUNCTIONALITY OF PALM OIL IN FOODS

The functional properties of commercial solid fats such as shortening and margarine are closely related to their fatty acid and triacylglycerol compositions. Plastic fats produced from hydrogenated seed oils may suffer from undesirable crystal structure changes during handling and storage. It has been demonstrated that this problem increases with increasing chain length uniformity of the component fatty acids. This is also evidenced by the carbon number composition of the high melting triacylglycerols of the plastic fats. Triacylglycerols with carbon numbers 48 and 54 promote β crystallization, those with carbon numbers 50 and 52 promote β' crystallization. Since palm oil and its products contain high levels of C50 and C52 triacylglycerols they are useful for improving the functional properties of plastic fats.     

Medium chain and behenic acid incorporated structured lipids from sal,mango and kokum fats by lipase acidolysis

Medium chain (MC) and behenic fatty acids were incorporated into kokum, sal and mango fats using 1,3-specific lipase catalysed acidolysis. The incorporation of fatty acids increased with increase in concentration of fatty acids and duration of reaction. The order of incorporation of fatty acids was C22:0 > C10:0 > C8:0, to the extent of 53%, 42.5%, 35.8%, respectively, after 16 h, using kokum as substrate. The same trend was observed with sal or mango fats as substrates though the percentages incorporated were different. The modified products with higher contents of MC were liquids with no solid fats, even at 0 °C, and which showed low cloud point due to an increase in triacylglycerols containing lower chain fatty acids. The modified products after incorporating both MC and C22:0 showed long melting ranges and were suitable for use in bakery, confectionery, etc. as vanaspati substitutes.     

Lipid‐based fat substitutes

Fats and oils account for 38% of the total calories in the diet of Western populations, especially in the U.S. They provide the most concentrated source of energy, 9 kcal/g of a triacylglycerol molecule compared with 4 kcal/g provided by carbohydrate and protein. In response to consumer demands for low‐calorie or calorie‐free fats and their reluctance to give up the taste of fat, current research efforts have been directed toward the development of lipid‐like fat substitutes. These fat substitutes contain the fatty acids found in conventional fats and oils, with all the physical and organoleptic properties of fats, but provide few or no calories in the diet. Some of the fat substitutes are modified triacylglycerols (glycerol backbone) with reduced digestion and absorption; others are digestible and nondigestible carbohydrate fatty acid esters and polyesters, respectively. Sucrose polyester (Olestra^®), a sucrose molecule esterified with six to eight fatty acids, is the most studied of the lipid‐based fat substitutes containing a carbohydrate backbone. If approved by the FDA, sucrose polyester will find application in almost all fat‐containing foods. Specialty fats or fat substitutes targeted to certain individuals with special needs are being developed. Among these are the medium‐chain triacylglycerols and structured lipids (glycerol backbone), or “nutraceuticals” with reduced absorption and medical applications. Enzyme biotechnology is another tool available to lipid chemists to selectively modify, esterify, transform, transesterify, and interesterify fats and oils or synthesize new lipids such as structured lipids of food, nutritional, and medical importance. These designer fats may be the trend in the future to produce medical lipids that do not occur normally in nature. The different types of lipid‐based fat substitutes are reviewed with respect to their synthesis, analysis, metabolism, potential applications/uses, and the future of fat substitutes.