MyMedR

Design of oral intestinal-specific alginate-vitexin nanoparticulate system to modulate blood glucose level of diabetic rats

Shaedi N, Naharudin I, Choo CY, Wong TW

Carbohydr Polym, 2021 Feb 15;254:117312.

PMID: 33357875 DOI: 10.1016/j.carbpol.2020.117312

Vitexin of Ficus deltoidea exhibits intestinal α-glucosidase inhibitory and blood glucose lowering effects. This study designs oral intestinal-specific alginate nanoparticulate system of vitexin. Nanospray-dried alginate, alginate/stearic acid and alginate-C18 conjugate nanoparticles were prepared. Stearic acid was adopted to hydrophobize the matrix and minimize premature vitexin release in stomach, whereas C-18 conjugate as immobilized fatty acid to sustain hydrophobic effect and drug release. Nanoparticles were compacted with polyethylene glycol (PEG 3000, 10,000 and 20,000). The physicochemical, drug release, in vivo blood glucose lowering and intestinal vitexin content of nanoparticles and compact were determined. Hydrophobization of alginate nanoparticles promoted premature vitexin release. Compaction of nanoparticles with PEG minimized vitexin release in the stomach, with stearic acid loaded nanoparticles exhibiting a higher vitexin release in the intestine. The introduction of stearic acid reduced vitexin-alginate interaction, conferred alginate-stearic acid mismatch, and dispersive stearic acid-induced particle breakdown with intestinal vitexin release. Use of PEG 10,000 in compaction brought about PEG-nanoparticles interaction that negated initial vitexin release. The PEG dissolution in intestinal phase subsequently enabled particle breakdown and vitexin release. The PEG compacted nanoparticles exhibited oral intestinal-specific vitexin release, with positive blood glucose lowering and enhanced intestinal vitexin content in vivo.

Matched MeSH terms: Fatty Acids

Fulltext Screening of Electrospray-operating Parameters in the Production of Alginate-Royal Jelly Microbeads Using Factorial Design

Shaiqah MR, Salahuddin HM, Afiful Huda AYA, Izzuddin M, Nur Shafiq NIM, Nur Hakimah MA, et al.

J Pharm Bioallied Sci, 2020 Nov;12(Suppl 2):S703-S706.

PMID: 33828364 DOI: 10.4103/jpbs.JPBS_249_19

Introduction: Royal jelly (RJ) has been consumed as food or as a supplement because of its high nutritional and medicinal values. A fresh harvested RJ is yellowish to whitish in color and contains proteins, free amino acids, lipids, vitamins, and sugar. Without proper storage conditions, such as at 4°C, the color of RJ changes to much darker yellow and produces a rancid smell. To prolong its shelf life, RJ is usually mixed with honey. Alginate, a natural and edible polymer derived from seaweed, is commonly used to encapsulate drugs and food due to its ability to form gels by reacting with divalent cations. However, there is a lack of research on the microencapsulation of RJ in alginate using electrospray. The electrospray technique has the advantage in producing consistent size and shape of alginate microbeads under optimum parameters.

Aim: This research aimed to optimize electrospray-operating parameters in producing alginate-RJ microbeads.

Materials and Methods: Optimization of alginate-RJ microbeads electrospray parameters was carried out using 24 factorial design with three center points (19 runs). The studied parameters were flow rate, high voltage, nozzle size, and tip-to-collector distance, whereas the responses were particle size, particle size distribution, and sphericity factor. The responses of each run were analyzed using Design-Expert software.

Results: Nozzle size is a significant parameter that influences the particle size. Flow rate is a significant parameter influencing the sphericity factor.

Conclusion: Screening of the electrospray-operating parameters paves the way in determining the significant parameters and their design space to produce consistent alginate-RJ microbeads.

Matched MeSH terms: Fatty Acids

Fulltext UV-Curable Urethane Acrylate Resin from Palm Fatty Acid Distillate

Teo KT, Hassan A, Gan SN

Polymers (Basel), 2018 Dec 11;10(12).

PMID: 30961299 DOI: 10.3390/polym10121374

Palm fatty acid distillate (PFAD), is a by-product of the crude palm oil refining process. It comprises mainly of free fatty acids-around 45% palmitic and 33% oleic acids-as the major components. Ultra-violet (UV) curable urethane acrylate (UA) oligomers could be synthesized from PFAD, by the following procedure. A hydroxyl terminated macromer was first prepared by reacting PFAD with a mixture of isophthalic acid, phthalic anhydride, neopentagylcol (NPG), and pentaerythritol. The macromer was then reacted with 2-hydroxylethylacrylate (2HEA) and toluene diisocynate (TDI) to generate a resin, containing acrylate side chains for UV curable application. A series of UA resins were prepared by using 15, 25, 45, 55, and 70% of PFAD, respectively. The UA resin has Mw in the range of 3,200 to 27,000. They could be cured by UV irradiation at an intensity of 225 mW/cm². Glass transition temperature (Tg) of the cured film was measured by differential scanning calorimeter (DSC), and hardness of the film was determined by a pendulum hardness tester, according to American Society for Testing and Materials (ASTM)4366. The resins were used in a wood-coating application. All of the cured films showed good adhesion, hardness, and chemical resistance except for the one using the 70% PFAD, which did not cure properly.

Matched MeSH terms: Fatty Acids, Nonesterified

Disseminated microsporidiosis: An underdiagnosed and emerging opportunistic disease

Mohamed Yusoff PS, Osman E, Raja Sabudin RZA

Malays J Pathol, 2021 Apr;43(1):9-18.

PMID: 33903300

Disseminated microsporidiosis is a life-threatening disease resulting from the haematogenous spread of microsporidia species. The diagnosis is challenging owing to its subtle nonspecific clinical presentation, which usually reflects the underlying organ involved. Therefore, a high index of suspicion is required for early diagnosis. Besides, tools for confirmatory laboratory diagnosis are limited. Currently, there is no direct diagnostic method that can detect the infection without involving invasive procedures. Clinical confirmation of disseminated microsporidiosis is usually based on light and transmission electron microscopy of infected tissue specimens. These are then followed by species detection using polymerase chain reaction (PCR). Disseminated microsporidiosis shows the potential to be cleared up by albendazole or fumagillin if they are detected and treated early. Based on a series of case reports, this review aims to present a current update on disseminated microsporidiosis with emphasis on the clinical manifestations based on the organ system infected, diagnostic approach and treatment of this devastating condition.

Matched MeSH terms: Fatty Acids, Unsaturated

The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying

Ahmad Tarmizi AH, Kuntom A

Crit Rev Food Sci Nutr, 2021 Jan 05.

PMID: 33397128 DOI: 10.1080/10408398.2020.1865264

3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) are processed-developed contaminants presence in vegetable oils after undergo refining process under excessive heat. Refined oils are extensively used in various frying applications, nevertheless, the reservation against their quality and safety aspects are of major concern to consumers and food industry. Realizing the importance to address these issues, this article deliberates an overview of published studies on the manifestation of 3-MCPDE and GE when vegetable oils undergo for frying process. With the modest number of published frying research associated to 3-MCPDE and GE, we confined our review from the perspectives of frying conditions, product properties, antioxidants and additives, pre-frying treatments and frying oil management. Simplicity of the frying process is often denied by the complexity of reactions occurred between oil and food which led to the development of unwanted contaminants. The behavior of 3-MCPDE and GE is closely related to physico-chemical characteristics of oils during frying. As such, relationships between 3-MCPDE and/or GE with frying quality indices - i.e. acidity in term of free fatty acid or acid value); secondary oxidation in term of p-anisidine value, total polar compounds and its fractions, and refractive index - were also discussed when oils were subjected under intermittent and continuous frying conditions.

Matched MeSH terms: Fatty Acids, Nonesterified

Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a review

Lee YY, Tang TK, Chan ES, Phuah ET, Lai OM, Tan CP, et al.

Crit Rev Food Sci Nutr, 2021 Jan 22.

PMID: 33480262 DOI: 10.1080/10408398.2021.1873729

Structured lipid is a type of modified form of lipid that is "fabricated" with the purpose to improve the nutritional and functional properties of conventional fats and oils derived from animal and plant sources. Such healthier choice of lipid received escalating attention from the public for its capability to manage the rising prevalence of metabolic syndrome. Of which, medium-chain triacylglycerol (MCT) and medium-and long-chain triacylglycerol (MLCT) are the few examples of the "new generation" custom-made healthful lipids which are mainly composed of medium chain fatty acid (MCFA). MCT is made up exclusively of MCFA whereas MLCT contains a mixture of MCFA and long chain fatty acid (LCFA), respectively. Attributed by the unique metabolism of MCFA which is rapidly metabolized by the body, MCFA and MCT showed to acquire multiple physiological and functional properties in managing and reversing certain health disorders. Several chemically or enzymatically oils and fats modification processes catalyzed by a biological or chemical catalyst such as acidolysis, interesterification and esterification are adopted to synthesis MCT and MLCT. With their purported health benefits, MCT and MLCT are widely being used as nutraceutical in food and pharmaceutical sectors. This article aims to provide a comprehensive review on MCT and MLCT, with an emphasis on the basic understanding of its structures, properties, unique metabolism; the current status of the touted health benefits; latest routes of production; its up-to-date applications in the different food systems; relevant patents filed and its drawbacks.

Matched MeSH terms: Fatty Acids

Fulltext Insights into the Role of microRNAs in Colorectal Cancer (CRC) Metabolism

Wai Hon K, Zainal Abidin SA, Othman I, Naidu R

Cancers (Basel), 2020 Aug 31;12(9).

PMID: 32878019 DOI: 10.3390/cancers12092462

Colorectal cancer (CRC) is one of the most frequently diagnosed cancers, with a high mortality rate globally. The pathophysiology of CRC is mainly initiated by alteration in gene expression, leading to dysregulation in multiple signalling pathways and cellular processes. Metabolic reprogramming is one of the important cancer hallmarks in CRC, which involves the adaptive changes in tumour cell metabolism to sustain the high energy requirements for rapid cell proliferation. There are several mechanisms in the metabolic reprogramming of cancer cells, such as aerobic glycolysis, oxidative phosphorylation, lactate and fatty acids metabolism. MicroRNAs (miRNAs) are a class of non-coding RNAs that are responsible for post-transcriptional regulation of gene expression. Differential expression of miRNAs has been shown to play an important role in different aspects of tumorigenesis, such as proliferation, apoptosis, and drug resistance, as well as metabolic reprogramming. Increasing evidence also reports that miRNAs could function as potential regulators of metabolic reprogramming in CRC cells. This review provides an insight into the role of different miRNAs in regulating the metabolism of CRC cells as well as to discuss the potential role of miRNAs as biomarkers or therapeutic targets in CRC tumour metabolism.

Matched MeSH terms: Fatty Acids

Fulltext Tolerance of Tetraselmis tetrathele to High Ammonium Nitrogen and Its Effect on Growth Rate, Carotenoid, and Fatty Acids Productivity

Farahin AW, Natrah I, Nagao N, Yusoff FM, Shariff M, Banerjee S, et al.

Front Bioeng Biotechnol, 2021;9:568776.

PMID: 33585428 DOI: 10.3389/fbioe.2021.568776

Microalgae can use either ammonium or nitrate for its growth and vitality. However, at a certain level of concentration, ammonium nitrogen exhibits toxicity which consequently can inhibit microalgae productivity. Therefore, this study is aimed to investigate the tolerance of Tetraselmis tetrathele to high ammonium nitrogen concentrations and its effects on growth rate, photosynthetic efficiency (F
v
/F
m
), pigment contents (chlorophyll a, lutein, neoxanthin, and β-carotene), and fatty acids production. Experiments were performed at different ammonium nitrogen concentrations (0.31-0.87 gL-1) for 6 days under a light source with an intensity of 300 μmol photons m-2 s-1 and nitrate-nitrogen source as the experimental control. The findings indicated no apparent enhancement of photosynthetic efficiency (Fv/Fm) at high levels of ammonium nitrogen (

NH

4

+

-N) for T. tetrathele within 24 h. However, after 24 h, the photosynthetic efficiency of T. tetrathele increased significantly (p < 0.05) in high concentration of

NH

4

+

-N. Chlorophyll a content in T. tetrathele grown in all of the different

NH

4

+

-N levels increased significantly compared to nitrate-nitrogen (NO3-N) treatment (p < 0.05); which supported that this microalgal could grow even in high level of

NH

4

+

-N concentrations. The findings also indicated that T. tetrathele is highly resistant to high ammonium nitrogen which suggests T. tetrathele to be used in the aquaculture industry for bioremediation purpose to remove ammonium nitrogen, thus reducing the production cost while improving the water quality.

Matched MeSH terms: Fatty Acids

Genomic diversity and genome-wide association analysis related to yield and fatty acid composition of wild American oil palm

Ithnin M, Vu WT, Shin MG, Suryawanshi V, Sherbina K, Zolkafli SH, et al.

Plant Sci, 2021 Mar;304:110731.

PMID: 33568284 DOI: 10.1016/j.plantsci.2020.110731

Existing Elaeis guineensis cultivars lack sufficient genetic diversity due to extensive breeding. Harnessing variation in wild crop relatives is necessary to expand the breadth of agronomically valuable traits. Using RAD sequencing, we examine the natural diversity of wild American oil palm populations (Elaeis oleifera), a sister species of the cultivated Elaeis guineensis oil palm. We genotyped 192 wild E. oleifera palms collected from seven Latin American countries along with four cultivated E. guineensis palms. Honduras, Costa Rica, Panama and Colombia palms are panmictic and genetically similar. Genomic patterns of diversity suggest that these populations likely originated from the Amazon Basin. Despite evidence of a genetic bottleneck and high inbreeding observed in these populations, there is considerable genetic and phenotypic variation for agronomically valuable traits. Genome-wide association revealed several candidate genes associated with fatty acid composition along with vegetative and yield-related traits. These observations provide valuable insight into the geographic distribution of diversity, phenotypic variation and its genetic architecture that will guide choices of wild genotypes for crop improvement.

Matched MeSH terms: Fatty Acids

Fulltext MODIFIED SCREEN-PRINTED ELECTRODE FOR DETERMINATION OF IMIDACLOPRID IN WATER SAMPLES: A PRELIMINARY STUDY

AZRILAWANI AHMAD, NUR ANIS ZAFIRAH ZAINORDIN, NUR AMIRA JAAFAR

UMT Journal of Undergraduate Research, 2019;1(2):41-50.

MyJurnal

A preliminary assessment of a simple and rapid electrochemical method was carried out to analyse imidacloprid (IMI) in water samples using cyclic voltammetry (CV) based on modified screen-printed gold electrode (SPGE). Self-assembled monolayer (SAM) was optimized using 11-mercaptoundecanoic acid (11-MUA) with several parameters such as scan rates, type of supporting electrolyte, and pH of the supporting electrolyte. The modified SPGE showed high suppressed current against the potential due to the formation of a monolayer on the electrode surface. Surface morphology of the electrode was analysed using Scanning Electron Microscopy (SEM) confirming that 11-MUA was present on the modified SPGE. The water samples were collected from GM Peladang, Kuala Terengganu and two locations at Universiti Malaysia Terengganu. Method detection limit was expressed as limit of detection (LOD) and limit of quantification (LOQ) for modified SPGE which were calculated at 3.784 and 12.613 mg/L in water samples, respectively. This study showed that the reduction peak current observed on the modified electrode was lower compared with oxidation peak current. Hence, gold is unsuitable for IMI detection.

Matched MeSH terms: Fatty Acids

Palm Fatty Acid Functionalized Fe₃O₄ Nanoparticles as Highly Selective Oil Adsorption Material

Rozi SKM, Shahabuddin S, Manan NSA, Mohamad S, Kamal SAA, Rahman SA

J Nanosci Nanotechnol, 2018 May 01;18(5):3248-3256.

PMID: 29442825 DOI: 10.1166/jnn.2018.14699

The present work highlights the facile synthesis of hydrophobic palm fatty acid functionalized Fe3O4 nanoparticles (MNP-FA) for the efficient removal of oils from the surface of water. An intense hydrophobic layer was introduced on the surface of Fe3O4 nanoparticles functionalized by the palm fatty acid obtained from the hydrolysis of palm olein. Scanning electron microscopy (SEM), vibrating sample magnetometer (VSM), Energy dispersive X-ray spectroscopy (EDX) and water contact angle analysis (WCA) measurements were used to characterize the newly fabricated palm fatty acid adorned magnetic Fe3O4 nanoparticles (MNP-FA). The obtained results confirmed the successful synthesis of palm fatty acid-functionalized magnetic nanoparticles. Oil removal tests performed with MNP-FA revealed that this newly prepared material could selectively adsorb lubricating oil up to 3.5 times of the particles' weight while completely repelling water. The main parameters affecting the adsorption of oil i.e., sorption time, mass of sorbent and pH of water were optimized.

Matched MeSH terms: Fatty Acids

Fulltext Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Nurhani Fatihah Mohd Hanifah, Hanis Nadia Yahya, Norlelawati Arifin

Malaysian Journal of Science, Health & Technology, 2021;7(1):34-42.

MyJurnal

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

Matched MeSH terms: Fatty Acids, Unsaturated

Fulltext Bioaccessibility of carotenoids and tocopherols in marine microalgae, Nannochloropsis sp. and Chaetoceros sp.

Goh, L.P., Loh, S.P., Fatimah, M.Y., Perumal, K.

Malays J Nutr, 2009;15(1):77-86.

MyJurnal

Microalgae can produce various natural products such as pigments, enzymes, unique fatty acids and vitamin that benefit humans. The objective of the study is to study the bioaccessibility of carotenoids (β-carotene and lycopene) and vitamin E (α- and β-tocopherol) of Nannochloropsis oculata and Chaetoceros calcitrans. Analyses were carried out for both the powdered forms of N. oculata and C. calcitrans, and the dried extract forms of N. oculata and C. calcitrans. In vitro digestion method together with RP-HPLC was used to determine the bioaccessibility of carotenoids and vitamin E for both forms of microalgae. Powdered form of N. oculata had the highest bioaccessibility of β-carotene (28.0 ± 0.6 g kg-1), followed by dried extract N. oculata (21.5 ± 1.1 g kg-1), dried extract C. calcitrans (16.9 ± 0.1 g kg-1), and powdered C. calcitrans (15.6 ± 0.1 g kg-1). For lycopene, dried extract of N. oculata had the highest bioaccessibility of lycopene (42.6 ± 1.1 g kg-1), followed by dried extract C. calcitrans (41.9 ± 0.6 g kg-1), powdered C. calcitrans (39.7 ± 0.1 g kg-1) and powdered N. oculata (32.6 ± 0.7 g kg-1). Dried extract C. calcitrans had the highest bioaccessibility of α-tocopherol (72.1 ± 1.2 g kg-1). However, β-tocopherol was not detected in both dried extract and powdered form of C. calcitrans. In conclusion, all samples in their dried extract forms were found to have significantly higher bioaccessibilities than their powdered forms. This may be due to the disruption of the food matrix contributing to a higher bioaccessibility of nutrients shown by the dried extract forms.

Matched MeSH terms: Fatty Acids

Fulltext Nutritional composition of ready-to-eat cereals in the Malaysian market

Suraiami, M., Mohd Fairulnizal, M.N., Norhayati, M.K., Zaiton, A., Norliza, A.H., Wan Syuriahti, W.Z., et al.

Malays J Nutr, 2014;20(3):417-427.

MyJurnal

Introduction: This study aimed to determine the nutrient content of cornflakes and muesli, ready-to-eat cereal products available in the Malaysian market. Cornflakes and muesli were chosen due to their popularity as a breakfast meal especially in urban areas. Methods: A total of six brands each for cornflakes and muesli were purchased from supermarkets in the Klang Valley using stratified random sampling. All samples were analysed using AOAC official methods of analysis. The validity of the test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. Results: Proximate analysis revealed significantly higher mean levels of carbohydrate (86.94 ± 0.59 mg/lOOg), minerals such as iron (8.48±1.72 mg/lOOg) and sodium (674.83±102.99 g/lOOg), B3 as niacinamide (25.87 ± 6.14 g/lOOg) and sucrose (5.10 ± 0.90 mg/lOOg) in cornflakes than in muesli. However, muesli contained significantly more mean moisture (10.23 ± 0.72 mg/lOOg), protein (10.07 ± 0.79 mg/lOOg), total dietary fibre (12.49 ± 1.44 mg/lOOg), magnesium (113.22 ± 7.93 mg/lOOg), zinc (1.65 ± 0.16 mg/lOOg), copper (0.25 ± 0.02 mg/lOOg), total sugar (18.75 ± 2.05 mg/lOOg), glucose (7.70±1.77 mg/lOOg) and fructose (8.68±1.76 mg/lOOg) than cornflakes. Most of the fatty acids analysed were not detected or of low value in both the cereal products. Conclusion: The nutrient analysis of cornflakes and muesli suggests that both ready-to-eat cereals are nutritionally good choice as breakfast for consumers as it provides carbohydrate, minerals, fibre and vitamins. The data provides additional information to the Malaysian Food Composition Database.

Matched MeSH terms: Fatty Acids

Fulltext Muscle Fatty Acid Content in Selected Freshwater Fish from Bukit Merah Reservoir, Perak, Malaysia

Jaya-Ram A, Fuad F, Zakeyuddin MS, Sah ASRM

Trop Life Sci Res, 2018 Jul;29(2):103-117.

PMID: 30112144 MyJurnal DOI: 10.21315/tlsr2018.29.2.8

One of the oldest reservoirs in Peninsular Malaysia, Bukit Merah Reservoir, is a place in which locals participate in fishing activities. Inland fisheries are important to individuals, society and the environment; whereby they generate a source of income and food security. It is essential to gauge the nutrition value of fish caught in this location as food source, especially in terms of fatty acid composition, to better demonstrate its potential towards the betterment of human health and general well-being. From an initial list of 47 fish species available in Bukit Merah Reservoir, a total of seven edible freshwater fish species were identified, namely tinfoil barb (Barbonymus schwanenfeldii), Javanese barb (Barbonymus gonionotus), hampala barb (Hampala macrolepidota), beardless barb (Cyclocheilichthys apogon), glassfish (Oxygaster anomalura), striped snakehead (Channa striata) and horseface loach (Acantopsis dialuzona), and muscle fatty acid content was analysed to determine their nutritional value. Muscle of cyprinid fish contained substantial amount of omega-3 long-chain polyunsaturated fatty acids (LC-PUFA) compared to fish from Channidae and Cobitidae families. Javanese and tinfoil barbs muscle recorded the highest levels of combined eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) indicating the highest nutritional value comparatively. Unexpectedly, the striped snakehead, a predatory carnivore, contained lower levels of LC-PUFA compared to detrivorous/herbivorous fishes. This further justifies that the omega-3 polyunsaturated fatty acids (PUFA) content in fish muscle varies according to their feeding habits. Even though it has been recommended that marine fish be consumed to improve health to a certain extent, there still are benefits of consuming freshwater fish, as there are several species which contain considerable amounts of beneficial omega-3 PUFA.

Matched MeSH terms: Fatty Acids, Omega-3

Fulltext Palm pressed fibre oil: a new opportunity for premium hardstock?

Neoh, B.K., Thang, Y.M., Zain, M.Z.M., Junaidi, A.

International Food Research Journal, 2011;18(2):769-773.

MyJurnal

Palm pressed fiber (PPF) is a by-product from oil extraction of oil palm fruits. It has unique characteristics resulting from the combination of palm mesocarp fiber, kernel shell and crushed kernel. The present study on different extraction methods for PPF indicated that conventional hexane cold extraction would be the more preferable method compared to soxhlet and reflux method due to the yield recovered (4.35%) and diacylglycerol (19.93% ± 0.07) obtained. Acylglycerol composition using cold extraction gave high Diaclyglycerol and Triacylglycerol (67.04% ± 0.05) with reasonable amount of Monoaclyglycerol / Free Fatty Acid (13.02% ± 0.02). Lauric acid which was not present in crude palm oil were found to be significant in PPF (5.89 to 9.09%), thus making this oil suitable for application in the food industry in products such as shortening and margarine.

Matched MeSH terms: Fatty Acids, Nonesterified

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

Arief II, Afiyah DN, Wulandari Z, Budiman C

J Food Sci, 2016 Nov;81(11):M2761-M2769.

PMID: 27712046 DOI: 10.1111/1750-3841.13509

Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.

Matched MeSH terms: Fatty Acids

Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage

Lim, C.W., Norziah, M.H., Lu, H.F.S.

International Food Research Journal, 2010;17(2):393-403.

MyJurnal

This study investigates the effect of flaxseed oil towards physicochemical and sensory properties of reduced fat ice creams and its stability in ice-creams upon storage. Three formulations, (F1, F2, F3) were developed by substituting milk fat with flaxseed oil at levels of 2.5%, 5.0% and 7.5%, (w/w) respectively. Samples were subjected to sensory evaluation and analyses such as meltdown, titratable acidity, pH, total solids, protein and fatty acids composition. Incorporation of flaxseed oil into ice-cream showed no effects on physicochemical properties of the ice-creams. However, it increased the colour of ice-cream towards yellowness, decreased the sweetness, smoothness and creaminess. Flaxseed oil incorporation also slightly (P < 0.05) decreased the acceptance level of aroma, flavour, texture and overall acceptability of formulated icecreams. The most acceptable level of flaxseed oil substitution is at 2.5 %. Gas chromatography analysis showed that fatty acids slightly decreased upon storage.

Matched MeSH terms: Fatty Acids

Fulltext Characterizaton of red fruit (Pandanus conoideus Lam) oil

Rohman, A., Sugeng, R., Che Man, Y.B.

International Food Research Journal, 2012;19(2):563-567.

MyJurnal

The present study was carried out to characterize red fruit (Pandanus conoideus Lam) oil (RFO) in term of FTIR spectra, fatty acid composition, and volatile compounds. FTIR spectrum of RFO was slightly
different from other common vegetable oils and animal fats, in which in the frequency range of 1750 – 1700 cm-1, RFO appear two bands. The main fatty acid composition of RFO is oleic acid accounting for 68.80% followed by linoleic acid with the concentration of 8.49%. The main volatile compounds of RFO as determined using gas chromatography coupled with mass spectrometry (GC-MS) and headspace analyser are 1,3-dimethylbenzene (27.46%), N-glycyl- L-alanine (17.36%), trichloromethane (15.22%), and ethane (11.43%).

Matched MeSH terms: Fatty Acids

Fulltext Determination of types of fat ingredient in some commercial biscuit formulations

Yanty, N.A.M., Marikkar, J.M.N., Abdulkarim, S.M.

International Food Research Journal, 2014;21(1):277-282.

MyJurnal

A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction procedure. The isolated fat samples along with lard and palm oil were analyzed using gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to GLC analysis, palm oil, lard and all six biscuit brands had either palmitic or oleic acid as major fatty acids. Sn-2 positional analysis of fatty acids showed that oleic (> 60%) as the most dominant fatty acid of palm oil and biscuit brands BA, BB, BC, and BD while palmitic (> 60%) as the most dominant fatty acid of lard and biscuit brands BE and BF. RP-HPLC analysis showed that the triacylglycerol (TAG) profiles of lard and biscuit brands BE and BF were closely similar while those of brands BA, BB, BC, and BD and palm oil were similar. DSC analysis showed that the cooling and heating profiles of lard and brands BE and BF were similar, while those of palm oil and brands BA, BB, BC, and BD were similar. Hence, this study concluded that biscuit brands BE and BF are not suitable for consumers whose religious restriction prohibit the use of lard as food ingredient.

Matched MeSH terms: Fatty Acids

Displaying publications 441 - 460 of 712 in total