The importance of polyunsaturated fatty acid (PUFA) in microalgae was widely reported. In this study, six isolated microalgae from Teluk Aling, Penang National Park were screened for PUFA contents. Isochrysis maritima showed the best polyunsaturated fatty acids essential for aquaculture species compared to other microalgal species tested. This species is a good choice as aquaculture feed due to its small size (3-7 μm), which is appropriate size for ingestion. The maximum specific growth rate of this species was also high (0.52-0.82 days(-1)) and comparable with many recognised aquaculture microalgae. On the other hand, this species was also able to be cultivated successfully in big volume (1000 L culture medium) with open hatchery condition, which will optimise the production cost. Low ratio of omega-6 to omega-3 essential fatty acids (EFA) recorded in I. maritima at any growth phases (0.32-0.45) also indicate optimal values for feeding.
Chicken fat is a potential bioresource that can be developed into a commercial product. In this study, chicken fat, which is rich in unsaturated fatty acids, including oleic acid (C18:1) and linoleic acid (C18:2), was enzymatically interesterified with corn oil to produce a soft spread. Two interesterified products, sample 16 (4% enzyme, 4:1 mole ratio of chicken fat to corn oil, 50°C and 42 h of the interesterification process) and sample 17 (4% enzyme, 2:1 mole ratio of chicken fat to corn oil, 30°C and 42 h of the interesterification process), were selected based on the highest SFC at 30oC which were close to SFC values of commercial product. A morphological study showed that the final products had smaller and less dense fat particles, which explained the lower melting temperatures and solid fat content (3.2 and 3.5% for samples 16 and 17, respectively, at 20°C) compared to the commercial products (9.7, 6.8 and 7.7% for products A, B and C, respectively, at 20°C). However, both sample 16 and 17 had similar thermal properties to a vegetable-oil-based commercial product, with melting enthalpies (ΔH) of 58.45 J/g and 71.40 J/g, and were fully melted at 31.40°C and 35.41°C, respectively.
The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature, time) were applied, the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150°C, while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food.
The oil quality parameters of the seed oil of Baobab (Adansonia digitata) were evaluated using standard methods of analysis. The Iodine value, Peroxide value, Saponification value were 86 g/100g, 4.08 mEq/Kg, 188 mg/g, respectively, for seed oil. The oil content of the kernel was higher 23% compared to the hulls that contain 5.4% oil. The kernel oil contains substantial quantities of calcium, potassium, and magnesium, which were found to be 4116, 2339 and 1629 mg/Kg, respectively. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. The oil also, showed considerable amount of total phenolic content (TPC) and worthy antioxidant activity. Baobab oil has great nutritional and industrial potentials. It is therefore recommended that more and advanced research should be undertaken for this abundant source of natural nutritious oil.
Seaweed contains various nutrients that has the potential to be a source of nutritious food, but only a few studies done on
the red seaweeds in Malaysia. Therefore, this study was conducted to determine the macronutrients content, amino acid
profile and fatty acid component in Kappaphycus alvarezii and Kappaphycus striatum. The study found that the range
of moisture, fat, ash, protein, fiber and carbohydrates content for both red seaweeds were 6.9% - 7.3%, 0.5% - 2.6%,
29.4% - 30.9%, 2.5% - 5.7% , 5.3% - 5.5% and 50.1% - 53.3% respectively. A total of 16 amino acids were identified
in which the essential amino acid for K. alvarezii and K. striatum were 41.11% and 36.15% respectively. A total of 34
fatty acids were identified in which the content of saturated fatty acids (SFA) was the highest (42.7% - 72.8%), followed
by mono-unsaturated fatty acid (MUFA) (13.8% - 36.2%) and polyunsaturated fatty acids (PUFAs) was the lowest (13.5%
- 21.2%). In conclusion, this study suggest that K. alvarezii and K. striatum are potentially be used as raw materials or
food ingredients to improve the nutritional value of the human diet.
This paper discusses effects of metal toxicity and environment on health and followed by a study report on mineral and heavy metal contents of fish conducted in Malaysia as an example. Fish, a part of being a good source of digestible protein vitamins, minerals and polyunsaturated fatty acids (PUFAs), are also an important source of heavy metals. Some of the metals found in the fish might be essential as they play important role in biological system of the fish as well as in human being, some of them may also be toxic as might cause a serious damage in human health even in trace amount at a certain limit. A comprehensive study was conducted to fishes collected in Langkawi Island, a popular tourist destination in Malaysia and the overall findings revealed that from the human health point of view, the fin is a type offish found in the coastal areas of the island are safe for the consumption. The mineral and heavy metal contents are within the allowable limit of consumption.
A comparative study on the fatty acids contents of three Malaysian marine fishes Tenualosa toli (Terubok), Rastrelliger kanagurta (Kembong), Stolephorus baganensis (Bilis) and three freshwater fishes Channa striatus (Haruan), Pangasius hypothalamus (Patin), Clarias macrocephalus (Keli) were carried out. Marine fishes showed more unsaturated fatty acids with 3, 4, 5 and 6 double bonds than in freshwater fishes. Two n-3 polyunsaturated fatty acids (PUFAs); eicosapentaenoic acid (EPA) and docasahaexaenoic acid (DHA) were found more in marine fishes PUFAs than in freshwater fishes. Based on the fatty acids content of DHA, EPA and arachidonic acid (AA), Stolephorus baganensis provides the best source of it (4.68%,10.5%, 4.68%) followed by Rastrelliger kanagurta (10.62%, 4.85%, 3.17%) and Tenualosa toli (9.93%, 2.50%, 0.16%). However, freshwater fishes showed small range of DHA (0.63% - 1.41%), EPA (0.11% - 0.25%) and AA (1.41% - 4.46%). Saturated fatty acids palmitic was the major fatty acid found in all fishes studied.
The objective of this study was to determine the physicochemical properties of olein and stearin fractions obtained from non-interesterified (NIE), chemically interesterified (CIE) and enzymatically interesterified (EIE) 50:50 palm oil and palm kernel oil blend. The potential applications of both olein and stearin fractions were also identified. Stearin and olein fractions were obtained through a single stage dry fractionation at 25°C. The physicochemical properties analysed include percent yield, fatty acid composition (FAC), iodine value (IV), smoke point, cloud point, slip meting point (SMP) and solid fat content. Results indicated that the percent olein yield was higher from the EIE (85%) and NIE blends (82.2%) than in CIE blend (41.8%). The EIE blend produce liquid fraction with the highest amount of unsaturated fatty acid (~50%). Hence, the olein fraction of EIE blend best met the requirement to be used as frying oil based on the highest smoke point (265.1°C) and lowest cloud point (6.2°C). On the other hand, the stearin fraction of CIE blend might be suitable to be used in margarine formulation as it has SMP close to body temperature.
This study was conducted to quantitatively determine the fatty acid contents of 20 species of marine fish and four species of shellfish from Straits of Malacca. Most samples contained fairly high amounts of polyunsaturated fatty acids (PUFAs), especially alpha-linolenic acid (ALA, C18:3 n3), eicosapentaenoic acid (EPA, C20:5 n3), and docosahexaenoic acid (DHA, C22:6 n3). Longtail shad, yellowstripe scad, and moonfish contained significantly higher (P < 0.05) amounts of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA), respectively. Meanwhile, fringescale sardinella, malabar red snapper, black pomfret, Japanese threadfin bream, giant seaperch, and sixbar grouper showed considerably high content (537.2-944.1 mg/100 g wet sample) of desirable omega-3 fatty acids. The polyunsaturated-fatty-acids/saturated-fatty-acids (P/S) ratios for most samples were higher than that of Menhaden oil (P/S = 0.58), a recommended PUFA supplement which may help to lower blood pressure. Yellowstripe scad (highest DHA, ω - 3/ω - 6 = 6.4, P/S = 1.7), moonfish (highest ALA, ω - 3/ω - 6 = 1.9, P/S = 1.0), and longtail shad (highest EPA, ω - 3/ω - 6 = 0.8, P/S = 0.4) were the samples with an outstandingly desirable overall composition of fatty acids. Overall, the marine fish and shellfish from the area contained good composition of fatty acids which offer health benefits and may be used for nutraceutical purposes in the future.
By-products from different animal sources are currently being utilised for beneficial purposes. Chicken processing plants all over the world generate large amount of solid by-products in form of heads, legs, bones, viscera and feather. These wastes are often processed into livestock feed, fertilizers and pet foods or totally discarded. Inappropriate disposal of these wastes causes environmental pollution, diseases and loss of useful biological resources like protein, enzymes and lipids. Utilisation methods that make use of these biological components for producing value added products rather than the direct use of the actual waste material might be another viable option for dealing with these wastes. This line of thought has consequently led to researches on these wastes as sources of protein hydrolysates, enzymes and polyunsaturated fatty acids. Due to the multi-applications of protein hydrolysates in various branches of science and industry, and the large body of literature reporting the conversion of animal wastes to hydrolysates, a large section of this review was devoted to this subject. Thus, this review reports the known functional and bioactive properties of hydrolysates derived from chicken by-products as well their utilisation as source of peptone in microbiological media. Methods of producing these hydrolysates including their microbiological safety are discussed. Based on the few references available in the literature, the potential of some chicken by-product as sources of proteases and polyunsaturated fatty acids are pointed out along with some other future applications.
High cell density cultivation of microalgae via heterotrophic growth mechanism could effectively address the issues of low productivity and operational constraints presently affecting the solar driven biodiesel production. This paper reviews the progress made so far in the development of commercial-scale heterotrophic microalgae cultivation processes. The review also discusses on patentable concepts and innovations disclosed in the past four years with regards to new approaches to microalgal cultivation technique, improvisation on the process flow designs to economically produced biodiesel and genetic manipulation to confer desirable traits leading to much valued high lipid-bearing microalgae strains.
The incidence of depression is expected to increase over the next 20 years, and many people will have to deal with it. It has been reported that up to 40% of university students experience levels of depression. Several negative consequences are associated with depression symptoms, such as memory impairment, suicide, and substance abuse. Recently, researchers have been studying possible associations between depression and polyunsaturated fatty acids (PUFAs), which may modify depression symptoms. The aim of the present study was to find an association between PUFA levels and depression among Iranian postgraduate students in Malaysia.
The nutritional properties of surimi-like materials produced from spent duck meat processed conventionally (CDS) and processed with acid and alkaline solubilization (ACDS and ALDS, respectively) were studied. The essential amino acids (EAAs) content was significantly higher (p
BACKGROUND: Despite significant improvements in the treatment of coronary heart disease (CHD), it is still a major cause of mortality and morbidity among the Iranian population. Epidemiological studies have documented that risk factors including smoking and the biochemical profile are responsible for the development of acute myocardial infarction (AMI). Psychological factors have been discussed as potential risk factors for coronary heart disease. Among emotional factors, depression correlates with coronary heart disease, particularly myocardial infarction.
METHODS: This case-control study was conducted on 120 cases (69 males and 51 females) of acute myocardial infarction (AMI) and 120 controls, with a mean age of 62.48 ± 15.39 years. Cases and controls were matched by age, residence and sex.
RESULTS: The results revealed that severe depression was independently associated with the risk of AMI (P = 0.025, OR = 2.6, 95% CI 1.1-5.8). The analysis of variables indicated that risk factors for developing depression were unmarried, low levels of polyunsaturated fatty acids (PUFAs), total dietary fiber (TDF) and carbohydrates. The levels of these dietary factors were lowest in severely depressed patients compared to those categorised as moderate or mild cases. Furthermore, severely depressed subjects were associated with higher levels of total cholesterol, high systolic blood pressure (SBP) and WHR. Age, income, a family history of coronary heart disease, education level, sex, employment and smoking were not associated with severe depression.
CONCLUSION: The present study demonstrated that severe depression symptoms are independent risk factors for AMI. Furthermore, severe depression was associated with an unhealthy diet and AMI risk factors.
Study site: Mostafa Hospital, Ilam Province, Iran
The lipase-catalyzed interesterification of refined, bleached, deodorized palm olein with iodine value (IV) of 62 was studied in a pilot continuous packed-bed reactor operating at 65 degrees C. Sn-1,3 specific immobilized enzyme; Lipozyme TL IM (Thermomyces Lanuginosa) from Novozyme A/S was used in this study. The interesterification reaction produced fully solidified fats at ambient temperature due to the production of trisaturated triacylglycerols (TAG) (PPP and PPS, where P = palmitic acid, S = stearic acid). The reaction also increased the percentage of triunsaturated TAG (OLL, OLO, and OOO, where O = oleic acid, L = linoleic acid). The interesterified product was then dry fractionated at temperatures of 9, 12, 15, 18, and 21 degrees C to separate the saturated fats from the unsaturated. The results show that IV of olein increased when the fractionation temperature (T(FN)) decreased. The highest IV of olein was 72, obtained from T(FN) at 9 degrees C. After interesterification and laboratory-scale fractionation, the olein fractions contained higher unsaturation content ranging from 64.7% to 67.7% compared to the starting material (58.3%), while the saturation content was reduced from 41.7% to the range of 32.3% to 35.3%. The yields of these oleins were low with the range of 24.8% to 51.8% due to the limitation of the vacuum filtration. Ten kilograms of pilot-scale fractionation with membrane press filter was used to determine the exact olein yield. At T(FN) of 12 degrees C, 67.1% of olein with saturation content of 33.9% was obtained.
In the search for better understanding on the nutritional quality of natural tropical plankton, samples were collected from shallow coastal waters facing the South China Sea during the dry monsoon (May-September) and the wet monsoon (November-April) seasons from March 1993 to July 1994. The total fatty acid content of the predominantly phytoplankton communities (25-200 microns sieve nets) varied four to fivefold with the lowest value occurring during the dry monsoon when blue-green became predominant. Saturated fatty acid content (SAFA), polyunsaturated fatty acid (PUFA) and total omega 3 (sigma omega 3) showed the same seasonal pattern as the total fatty acid with high values in October to December 1993. When species of the dinoflagellate Peridinium and Ceratium were present in considerable amount, the docosahexaenoic acid DHA content was high, especially from March to May 1993. The maximum content of eicosapentaenoic acid EPA, total omega-3 fatty acid, PUFA and sigma omega 3 in phytoplankton occurred during the pre-monsoon period (October and November 1993) when the diatoms were present in large amounts. The larger fraction sample (> 200 microns sieve nets) which consisted predominantly of zooplankton had high amounts of PUFA from September to November 1993.
Four formulations of burgers, prepared with 65% lean meat and 15% fat consisting of RBD palm stearin (PS), Socfat 4000P and Socfat 4100P and beef fat (BF) as control were evaluated for solid fat content (SFC), slip melting point (SMP), cooking loss, proximate analysis (moisture, fat and protein), colour, i.e. lightness ('L'), redness ('a') and yellowness ('b'), free fatty acid (FFA), iodine value (IV), thiobarbituric acid (TBA) and texture profile analysis (TPA). Sensory evaluation was carried out for texture, juiciness, aroma, oiliness and overall acceptance. SFC and SMP for raw and cooked SF4000P beef burgers were closest to BF control burgers, falling into the range of 35-40 degrees C. Cooking loss was highest for PS burgers, there were no significant differences (P > 0.05) amongst BF, SF4000P and SF4100P burgers. Proximate analysis on raw burgers showed SF4000P to contain high fat and lowest moisture contents. Objective textural measurements using texture profile analysis (TPA) for all cooked burgers showed no significant differences (P > 0.05) for springiness and cohesiveness. Variation of values among the formulations for hardness, gumminess and chewiness are explained by the differences of SFC for beef burgers with various types of fats. Raw and cooked PS burgers have the lightest 'L' values compared with other fat-substituted burgers while BF, SF4000P and SF4100P indicated no significant differences (P > 0.05) for 'L', 'a' and 'b' values. Beef fat showed the highest amount of free fatty acids (FFA) compared to palm oil samples. For the iodine value (IV), SF4000P showed the highest value which means that it contained the highest level of unsaturated fatty acids followed by PS, BF and SF4100P successively. SF4000P had the highest TBA values followed successively by BF, PS and SF4100P. For sensory evaluation, PS burgers had the least oily taste. This may be due to its high cooking loss. Taste panelists could not differentiate burgers with substituted vegetable fats against the control burgers.
Total lipids were extracted from 22 species of Malaysian fish and the constituent fatty acids were analysed by gas chromatography. Malaysian fish generally contained high levels of saturated fatty acids (range 36-55% total fatty acids) and contained variable amounts of monounsaturates, chiefly palmitic and stearic acids, but only trace levels of 20:1 and 22:1. Unlike fish caught in colder northern hemisphere waters, Malaysian fish were found to contain arachidonic acid (20:4 omega 6, range 2-12%) in addition to the expected eicosapentaenoic acid (20:5 omega 3, range 1-13%) and docosahexaenoic acid (22:6 omega 3, range 6.6-40.4%).
Systemic lupus erythematosus (SLE) is an autoimmune disease characterized by multiple organ involvement, including the skin, joints, kidneys, lungs, central nervous system and the haematopoietic system, with a large number of complications. Despite years of study, the etiology of SLE remains unclear; thus, safe and specifically targeted therapies are lacking. In the last 20 years, researchers have explored the potential of nutritional factors on SLE and have suggested complementary treatment options through diet. This study systematically reviews and evaluates the clinical and preclinical scientific evidence of diet and dietary supplementation that either alleviate or exacerbate the symptoms of SLE. For this review, a systematic literature search was conducted using PubMed, Scopus and Google Scholar databases only for articles written in the English language. Based on the currently published literature, it was observed that a low-calorie and low-protein diet with high contents of fiber, polyunsaturated fatty acids, vitamins, minerals and polyphenols contain sufficient potential macronutrients and micronutrients to regulate the activity of the overall disease by modulating the inflammation and immune functions of SLE.
Matched MeSH terms: Fatty Acids, Unsaturated/therapeutic use
In this study aliphatic polyacids were synthesized using palm acid oil (PAO) and sunflower oil (SFO) via addition reaction technique. The synthesized materials were characterized using Fourier-transform infra-red (FTIR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-ToF-MS) and thermo-gravimetric analysis (TGA). Mixing formic acid and hydrogen peroxide with PAO or SFO at the ratio 3:10:1 produced the lowest iodine value of 10.57 and 9.24 respectively, indicating the increase in epoxidization of both oils. Adding adipic acid to the epoxidized oils at a ratio of 1:10 increases the acid values of SFO and PAO to 11.22 and 6.73 respectively. The existence of multi-acid groups present in synthesized polyacid was confirmed by MALD-ToF-MS. This feature indicates a possible value to the biomaterials development.