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Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties

Abdul Aziz NA, Wong LM, Bhat R, Cheng LH

J Sci Food Agric, 2012 Feb;92(3):557-63.
PMID: 25363645 DOI: 10.1002/jsfa.4606

Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption.

Matched MeSH terms: Dietary Fats/analysis
Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques

Ahmad Nizar NN, Nazrim Marikkar JM, Hashim DM

J Oleo Sci, 2013;62(7):459-64.
PMID: 23823911

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ¹³C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products.

Matched MeSH terms: Dietary Fats/analysis*
Fulltext The trans fatty acids content of selected foods in Malaysia

Akmar ZD, Norhaizan ME, Azimah R, Azrina A, Chan YM

Malays J Nutr, 2013 Apr;19(1):87-98.
PMID: 24800387 MyJurnal

INTRODUCTION: There is a lack of information on the trans fatty acid (TFA) content in Malaysian foods. The objective of this study is to determine the TFA content of bakery products, snacks, dairy products, fast foods, cooking oils and semisolid fats, and breakfast cereals and Malaysian fast foods. This study also estimated the quantity of each isomer in the foods assayed.
METHODS: The trans fatty acid content of each food sample was assessed in duplicate by separating the fatty acid methyl esters (FAME) in a gas chromatography system equipped with HP-88 column (USA: split ratio 10: 1) for cis/trans separation. Five major TFA isomers, palmitoelaidic acid (16: 1t9), petroselaidic acid (18:1t6), elaidic acid (18:1t9), vaccenic acid (18: 1t11) and linoelaidic acid (18:2t9, 12), were measured using gas chromatography (GC) and the data were expressed in unit values of g/100 g lipid or g/100 g food.
RESULTS: The total TFA contents in the studied foods were < 0.001 g-8.77 g/100 g lipid or < 0.001 g-5.79 g/100 g foods. This value falls within the standard and international recommendation level for TFA. The measured range of specific TFA isomers were as follows: palmitoelaidic acid (< 0.001 g-0.26 g/100 g lipid), petroselaidic acid (< 0.001 g - 3.09 g/100 g lipid), elaidic acid (< 0.001 g-0.87 g/100 g lipid), vaccenic acid (< 0.001 g-0.41 g/100 g lipid) and linoelaidic acid (< 0.001 g-6.60 g/100 g lipid).
CONCLUSION: These data indicate that most of the tested foods have low TFA contents (< 1 g/100 g lipid).

Matched MeSH terms: Dietary Fats/analysis*
Free radical scavenging activity of conjugated linoleic acid as single or mixed isomers

Ali YM, Kadir AA, Ahmad Z, Yaakub H, Zakaria ZA, Abdullah MN

Pharm Biol, 2012 Jun;50(6):712-9.
PMID: 22181061 DOI: 10.3109/13880209.2011.621714

Conjugated linoleic acids (CLAs) are a mixture of positional and geometric isomers of linoleic acid (LA) and believed to have many positive biological activities.

Matched MeSH terms: Dietary Fats/analysis
Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours

Aziah AA, Min WL, Bhat R

Int J Food Sci Nutr, 2011 Sep;62(6):559-67.
PMID: 21534889 DOI: 10.3109/09637486.2011.562883

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Matched MeSH terms: Dietary Fats/analysis*
Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres

Azman NA, Gordon MH, Skowyra M, Segovia F, Almajano MP

J Sci Food Agric, 2015 Jul;95(9):1804-11.
PMID: 25139796 DOI: 10.1002/jsfa.6878

Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0-5 g kg(-1) of G. lutea and 0 or 0.5 g kg(-1) of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 °C for 10 days. MAP1 contained 20:80 (v/v) O2:CO2 and MAP2 contained 80:20 (v/v) O2:CO2.

Matched MeSH terms: Dietary Fats/analysis
Classification and quantification of palm oil adulteration via portable NIR spectroscopy

Basri KN, Hussain MN, Bakar J, Sharif Z, Khir MFA, Zoolfakar AS

Spectrochim Acta A Mol Biomol Spectrosc, 2017 Feb 15;173:335-342.
PMID: 27685001 DOI: 10.1016/j.saa.2016.09.028

Short wave near infrared spectroscopy (NIR) method was used to detect the presence of lard adulteration in palm oil. MicroNIR was set up in two different scan modes to study the effect of path length to the performance of spectral measurement. Pure and adulterated palm oil sample were classified using soft independent modeling class analogy (SIMCA) algorithm with model accuracy more than 0.95 reported for both transflectance and transmission modes. Additionally, by employing partial least square (PLS) regression, the coefficient of determination (R2) of transflectance and transmission were 0.9987 and 0.9994 with root mean square error of calibration (RMSEC) of 0.5931 and 0.6703 respectively. In order to remove the uninformative variables, variable selection using cumulative adaptive reweighted sampling (CARS) has been performed. The result of R2 and RMSEC after variable selection for transflectance and transmission were improved significantly. Based on the result of classification and quantification analysis, the transmission mode has yield better prediction model compared to the transflectance mode to distinguish the pure and adulterated palm oil.

Matched MeSH terms: Dietary Fats/analysis
Purified ingredient-based high-fat diet is superior to chow-based equivalent in the induction of metabolic syndrome

Cheng HS, Phang SCW, Ton SH, Abdul Kadir K, Tan JBL

J Food Biochem, 2019 02;43(2):e12717.
PMID: 31353646 DOI: 10.1111/jfbc.12717

The present study aimed to outline the physiological and metabolic disparity between chow- and purified ingredient-based high-fat diets and their efficacy in the induction of metabolic syndrome (MetS). Male, 3-week-old Sprague Dawley rats were randomly assigned to chow-based control diet, chow-based high-fat diet, purified control diet, and purified high-fat diet for 12 weeks. Physical and biochemical changes were documented. Chow-based diets, irrespective of the lipid content, resulted in significantly lower weight gain and organ weight compared to purified ingredient-based diets. Circulating insulin, total proteins, albumin, and certain lipid components like the triglycerides, total cholesterol, and high-density lipoprotein-cholesterol were also lower in the chow-based diet groups. Both chow- and purified high-fat diets induced central obesity, hypertension, and hyperglycaemia, but the latter was associated with earlier onset of the metabolic aberrations and additionally, dyslipidaemia. In conclusion, purified high-fat diet is a better diet for MetS induction in rats. PRACTICAL APPLICATIONS: Modeling metabolic syndrome is commonly accomplished with the use of chow- or purified ingredient diets enriched with carbohydrates and/or lipids, but the differences and associated drawbacks are unclear. This study highlights that chow- or modified chow-based diets have a tendency to introduce unwanted metabolic changes which are inconsistent with the progression of metabolic syndrome. Thus, the use of these diets in metabolic disease study should be avoided. On the other hand, purified high-fat diet which can effectively induce the features of metabolic syndrome is highly recommended.

Matched MeSH terms: Dietary Fats/analysis*
Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM

J Sci Food Agric, 2010 Oct;90(13):2310-7.
PMID: 20661900 DOI: 10.1002/jsfa.4088

Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).

Matched MeSH terms: Dietary Fats/analysis*
The fatty acid composition of cooking oils and fats used in Malaya

Chong YH, Mills GL

Med J Malaya, 1966 Dec;21(2):125-7.
PMID: 4227381
Matched MeSH terms: Dietary Fats/analysis*
Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil

Choo SY, Leong SK, Henna Lu FS

Food Sci Technol Int, 2010 Dec;16(6):531-41.
PMID: 21339169 DOI: 10.1177/1082013210367546

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

Matched MeSH terms: Dietary Fats/analysis
Fulltext Detection of Butter Adulteration with Lard by Employing (1)H-NMR Spectroscopy and Multivariate Data Analysis

Fadzillah NA, Man Yb, Rohman A, Rosman AS, Ismail A, Mustafa S, et al.

J Oleo Sci, 2015;64(7):697-703.
PMID: 25994556 DOI: 10.5650/jos.ess14255

The authentication of food products from the presence of non-allowed components for certain religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance ((1)H-NMR) spectroscopy for the analysis of butter adulterated with lard by simultaneously quantification of all proton bearing compounds, and consequently all relevant sample classes. Since the spectra obtained were too complex to be analyzed visually by the naked eyes, the classification of spectra was carried out.The multivariate calibration of partial least square (PLS) regression was used for modelling the relationship between actual value of lard and predicted value. The model yielded a highest regression coefficient (R(2)) of 0.998 and the lowest root mean square error calibration (RMSEC) of 0.0091% and root mean square error prediction (RMSEP) of 0.0090, respectively. Cross validation testing evaluates the predictive power of the model. PLS model was shown as good models as the intercept of R(2)Y and Q(2)Y were 0.0853 and -0.309, respectively.

Matched MeSH terms: Dietary Fats/analysis*
Long-chain SFA at the sn-1, 3 positions of TAG reduce body fat deposition in C57BL/6 mice

Gouk SW, Cheng SF, Mok JS, Ong AS, Chuah CH

Br J Nutr, 2013 Dec 14;110(11):1987-95.
PMID: 23756564 DOI: 10.1017/S0007114513001475

The present study aimed to determine the effect of positional distribution of long-chain SFA in TAG, especially at the sn-1, 3 positions, on fat deposition using the C57BL/6 mouse model. Throughout the 15 weeks of the study, mice were fed with diets fortified with palm olein (POo), chemically interesterified POo (IPOo) and soyabean oil (SOY). Mice receiving the SOY-enriched diet gained significantly higher amounts of subcutaneous fat (P= 0·011) and total fat (P= 0·013) compared with the POo group, despite similar body mass gain being recorded. During normalisation with food consumption to obtain the fat:feed ratio, mice fed with the POo-enriched diet exhibited significantly lower visceral (P= 0·044), subcutaneous (P= 0·006) and total (P= 0·003) fat:feed than those fed with the SOY-enriched diet. It is noteworthy that mice fed with the IPOo-enriched diet gained 14·3 % more fat per food consumed when compared with the POo group (P= 0·013), despite their identical total fatty acid compositions. This was mainly attributed to the higher content of long-chain SFA at the sn-1, 3 positions of TAG in POo, which results in delayed absorption after deacylation as evidenced by the higher amounts of long-chain SFA excreted in the faeces of mice fed with the POo-enriched diet. Negative correlations were found between the subcutaneous, visceral as well as total fat accretion per food consumption and the total SFA content at the sn-1, 3 positions, while no relationships were found for MUFA and PUFA. The present results show that the positional distribution of long-chain SFA exerts a more profound effect on body fat accretion than the total SFA content.

Matched MeSH terms: Dietary Fats/analysis
Signal Enhancement Evaluation of Laser-Induced Breakdown Spectroscopy of Extracted Animal Fats Using Principal Component Analysis Approach

Hanasil NS, Raja Ibrahim RK, Duralim M, Sapingi HHJ, Mahdi MA

Appl Spectrosc, 2020 Dec;74(12):1452-1462.
PMID: 32166979 DOI: 10.1177/0003702820915532

In this work, principal component analysis (PCA) was utilized to analyze laser-induced breakdown spectroscopy (LIBS) signals of the extracted chicken fat, lamb fat, beef fat, and lard froze using two different freezing methods. The frozen samples were ablated using a neodymium-doped yttrium aluminum garnet (Nd:YAG) laser with a wavelength of 1064 nm, 170 mJ pulse energy, and 6 ns pulse duration to produce plasma on target surfaces. The samples were ablated using 30-60 shots of the laser beam at different spots. Stronger LIBS signals from the extracted chicken fat and lamb fat were obtained with liquid nitrogen (LN2) method. However, LIBS signals obtained from the freezer freezing method were found to be stronger for extracted beef fat and lard. The PCA was then used to visualize the LIBS spectra of extracted animal fats into a score plot. Data points of each extracted animal fat were divided into three groups representing LIBS spectra collected at the early, middle, and end part of the ablation process. The score plot revealed that the data points of the three groups of frozen extracted animal fats using the LN2 method were more closely clustered than those frozen in the freezer. Good discrimination with 97% of the variance was achieved between the extracted chicken fat, lamb fat, beef fat, and lard using the LN2 method in the three-dimensional score plot. LIBS signals of the extracted animal fats produced from the LN2 method were found to be more stable than those from the freezer method.

Matched MeSH terms: Dietary Fats/analysis*
Fulltext Inter-esterified palm products as alternatives to hydrogenation

Idris NA, Dian NL

Asia Pac J Clin Nutr, 2005;14(4):396-401.
PMID: 16326647

Inter-esterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. Inter-esterification is an acyl-rearrangement reaction on the glycerol molecule. On the other hand, hydrogenation involves addition of hydrogen to the double bonds of unsaturated fatty acids. Due to health implications of trans fatty acids, which are formed during hydrogenation, the industry needs to find alternatives to hydrogenated fats. This paper discusses some applications of inter-esterified fats, with particular reference to inter-esterified palm products, as alternatives to hydrogenation. Some physico-chemical properties of inter-esterified fats used in shortenings are discussed. With inter-esterification, more palm stearin can be incorporated in vanaspati. For confectionary fats and infant formulations, enzymatic inter-esterification has been employed.

Matched MeSH terms: Dietary Fats/analysis*
Hard cocoa butter replacers from mango seed fat and palm stearin

Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, et al.

Food Chem, 2014 Jul 1;154:323-9.
PMID: 24518349 DOI: 10.1016/j.foodchem.2013.11.098

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6-17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6-19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2-31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5°C, which was shifted to 0% at and above 40°C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilised by chocolate manufacturers in tropical countries.

Matched MeSH terms: Dietary Fats/analysis*
Edible lipids modification processes: A review

Kadhum AA, Shamma MN

Crit Rev Food Sci Nutr, 2017 Jan 02;57(1):48-58.
PMID: 26048727

Lipid is the general name given to fats and oils, which are the basic components of cooking oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the physical state at ambient temperature; fats are solids and oils are liquids. The chemical properties of the lipids, including degree of saturation, fatty acid chain length, and acylglycerol molecule composition are the basic determinants of physical characteristics such as melting point, cloud point, solid fat content, and thermal behavior. This review will discuss the major lipid modification strategies, hydrogenation, and chemical and enzymatic interesterification, describing the catalysts used mechanisms, kinetics, and impacts on the health-related properties of the final products. Enzymatic interesterification will be emphasized as method that produces a final product with good taste, zero trans fatty acids, and a low number of calories, requires less contact with chemicals, and is cost efficient.

Matched MeSH terms: Dietary Fats/analysis*
Whole-grain intake and its inverse relationships with fatty acids intake among multiethnic Malaysian schoolchildren

Koo HC, Kaur S, Chan KQ, Soh WH, Ang YL, Chow WS, et al.

J Hum Nutr Diet, 2020 10;33(5):670-677.
PMID: 32250007 DOI: 10.1111/jhn.12753

INTRODUCTION: Little is known about the relationship of whole-grain intake with dietary fatty acids intake. The present study aimed to assess the whole-grain intake and its relationships with dietary fatty acids intake among multiethnic schoolchildren in Kuala Lumpur, Malaysia.
METHODS: This cross-sectional study was conducted among 392 schoolchildren aged 9-11 years, cluster sampled from five randomly selected schools in Kuala Lumpur. Whole-grain and fatty acids intakes were assessed by 3-day, 24-h diet recalls. All whole-grain foods were considered irrespective of the amount of whole grain they contained.
RESULTS: In total, 55.6% (n = 218) were whole-grain consumers. Mean (SD) daily intake of whole grain in the total sample was 5.13 (9.75) g day-1 . In the whole-grain consumer's only sample, mean (SD) intakes reached 9.23 (11.55) g day-1 . Significant inverse associations were found between whole-grain intake and saturated fatty acid (SAFA) intake (r = -0.357; P

Matched MeSH terms: Dietary Fats/analysis*
Differential effects of calcium- and vitamin D-fortified milk with FOS-inulin compared to regular milk, on bone biomarkers in Chinese pre- and postmenopausal women

Kruger MC, Chan YM, Kuhn-Sherlock B, Lau LT, Lau C, Chin YS, et al.

Eur J Nutr, 2016 Aug;55(5):1911-21.
PMID: 26264387 DOI: 10.1007/s00394-015-1007-x

PURPOSE: To compare the effects of a high-calcium vitamin D-fortified milk with added FOS-inulin versus regular milk on serum parathyroid hormone, and bone turnover markers in premenopausal (Pre-M) and postmenopausal (PM) women over 12 weeks.
METHODS: Premenopausal women (n = 136, mean age 41 (±5) years) and postmenopausal women [n = 121, mean age 59 (±4) years] were recruited, and each age group randomised into two groups to take two glasses per day of control = regular milk (500 mg calcium per day) or intervention (Int) = fortified milk (1000 mg calcium for pre-M women and 1200 mg calcium for PM women, 96 mg magnesium, 2.4 mg zinc, 15 µg vitamin D, 4 g FOS-inulin per day). At baseline, week 4 and week 12 serum minerals and bone biochemical markers were measured and bone density was measured at baseline.
RESULTS: Mean 25-hydroxyvitamin D [25(OH) vitamin D3] levels among groups were between 49 and 65 nmol/L at baseline, and over the 12 weeks of supplementation, the fortified milk improved vitamin D status in both Int groups. CTx-1 and PINP reduced significantly in both Pre-M and PM groups over the 12 weeks, with the changes in CTx-1 being significantly different (P

Matched MeSH terms: Dietary Fats/analysis
Chemical composition of the tiger's milk mushroom, Lignosus rhinocerotis (Cooke) Ryvarden, from different developmental stages

Lau BF, Abdullah N, Aminudin N

J Agric Food Chem, 2013 May 22;61(20):4890-7.
PMID: 23597270 DOI: 10.1021/jf4002507

The chemical composition of the tiger's milk mushroom (Lignosus rhinocerotis) from different developmental stages, i.e., the fruit body, sclerotium, and mycelium, was investigated for the first time. The fruit body and sclerotium of L. rhinocerotis were rich in carbohydrates and dietary fibers but low in fat. Protein levels in L. rhinocerotis were moderate, and all essential amino acids, except tryptophan, were present. The mycelium contained high levels of potassium, phosphorus, magnesium, riboflavin, and niacin and appreciable amounts of essential fatty acids. The results indicated that the sclerotium of L. rhinocerotis that was used in ethnomedicine was not superior to the fruit body and mycelium with regard to the nutritional content and bioactive constituents. Our findings provide some insights into the selection of appropriate mushroom part(s) of L. rhinocerotis and proper cultivation techniques for the development of new nutraceuticals or dietary supplements.

Matched MeSH terms: Dietary Fats/analysis

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