Optimizing Bio-Oil Yield: A Study on Trichosanthes Tricuspidata Seed Extraction | Chapter 2| Recent Developments in Chemistry and Biochemistry Research Vol. 3

 

This study investigates Trichosanthes tricuspidata seeds as a potential novel source for bio-oil production. Employing a Soxhlet extractor, the research delves into the presence of fatty acids in oil extracted using various solvents. The primary aim is to optimize the extraction process to maximize bio-oil yield, examining factors such as extraction time and seed particle size. Initial experiments encompass a diverse range of particle sizes and extraction durations. Subsequently, to refine the process, a fixed particle size is utilized alongside different solvents. The study identifies the optimal extraction process as a 3h extraction time with a particle size of 0.55 mm, employing isopropyl alcohol as the solvent, resulting in a bio-oil extraction rate of 20% (w/w). The significance of this research lies in introducing a fresh approach to bio-oil production from an untapped plant source. By enhancing the extraction process from Trichosanthes tricuspidata seeds, this study contributes to the advancement of sustainable and economically viable bio-oil production methods. Furthermore, the study employs analytical techniques to comprehend the composition of the extracted bio-oil.

 

 

Author(s) Details

V. Mansa Devi

Department of Applied Science and Technology, A.C. Tech, Anna University, Chennai, 600025, India.

M. Dharmendira Kumar

Department of Applied Science and Technology, A.C. Tech, Anna University, Chennai, 600025, India.

R. Sridhar

Department of Chemical Engineering, Pondicherry Engineering College, Pillaichavadi, Puducherry, 605 014, India.

C. Jaya Kumar

Department of Applied Science and Technology, A.C. Tech, Anna University, Chennai, 600025, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/rdcbr/v3/8276E

Yoga and its Relation with Diabetes Prevention | Chapter 8 | Disease and Health: Research Developments Vol. 5

The chances of developing type 2 diabetes depend on a combination of risk factors. People are more likely to develop type 2 diabetes mellitus if they are overweight or obese, over the age of 35, have poor eating and exercise habits, daily stress, and/or have a family history of diabetes. Yoga offers holistic solutions to the management of type 2 diabetes mellitus and its complications involving lifestyle changes such as various asanas, changes in diet, and management of stress and meditation. Various studies suggest that yoga can improve the risk of these complications in adults with type 2 diabetes. Studies also revealed that the human body needs a certain amount of fat in the diet to stay healthy. Eating the wrong kind of fat can trigger health hazards. A well-balanced vegetarian diet has proven to be extraordinarily healthy and cures many diseases including diabetes. The effect of yoga incorporating asanas, pranayam, meditation, kriyas, sattvic diet and mental discipline is beneficial to patients of type 2 DM. Stress and sedentary lifestyle are the leading causes of type 2 diabetes. Yoga has been shown to be quite effective in managing blood sugar levels. It helps activate the internal organs like the pancreas and build strength. Moreover, pranayama exercises are very helpful and beneficial for lowering blood glucose. In the current communication, an attempt has been made to explain the importance of yoga in overcoming problems related to type 2 diabetes.

 

Author (s) Details

 

Wazir C. Vasudeva
Department of Chemistry University of Khartoum, Sudan.

 

Please see the book here:- https://doi.org/10.9734/bpi/dhrd/v5/4305

Optimizing Bio-Oil Yield: A Study on Trichosanthes Tricuspidata Seed Extraction | Chapter 2 | Recent Developments in Chemistry and Biochemistry Research Vol. 3

This study investigates Trichosanthes tricuspidata seeds as a potential novel source for bio-oil production. Employing a Soxhlet extractor, the research delves into the presence of fatty acids in oil extracted using various solvents. The primary aim is to optimize the extraction process to maximize bio-oil yield, examining factors such as extraction time and seed particle size. Initial experiments encompass a diverse range of particle sizes and extraction durations. Subsequently, to refine the process, a fixed particle size is utilized alongside different solvents. The study identifies the optimal extraction process as a 3h extraction time with a particle size of 0.55 mm, employing isopropyl alcohol as the solvent, resulting in a bio-oil extraction rate of 20% (w/w). The significance of this research lies in introducing a fresh approach to bio-oil production from an untapped plant source. By enhancing the extraction process from Trichosanthes tricuspidata seeds, this study contributes to the advancement of sustainable and economically viable bio-oil production methods. Furthermore, the study employs analytical techniques to comprehend the composition of the extracted bio-oil.

Author(s) Details:

V. Mansa Devi,
Department of Applied Science and Technology, A.C. Tech, Anna University, Chennai, 600025, India.

M. Dharmendira Kumar
Department of Applied Science and Technology, A.C. Tech, Anna University, Chennai, 600025, India.

R. Sridhar
Department of Chemical Engineering, Pondicherry Engineering College, Pillaichavadi, Puducherry, 605 014, India.

C. Jaya Kumar
Department of Applied Science and Technology, A.C. Tech, Anna University, Chennai, 600025, India.


Please see the link here: https://doi.org/10.9734/bpi/rdcbr/v3/8276E

Some Characteristics of Kars Gruyere Cheese, One of Turkey's Local Cheeses | Chapter 6 | Research Perspectives of Microbiology and Biotechnology Vol. 2

There are many types of cheese produced locally and offered for sale in Turkey. Among these cheeses, Kars Gruyere cheese has an important place. Gruyere cheese, which is one of the few European-type cheese types produced in Turkey, has an economic value and is appreciated by consumers; Differs greatly from other cheese types because it is full-fat and has a very different aroma. Kars Gruyere cheese is a very high fat, ripe, nutritious and unique cheese type in terms of its preparation. Gruyere cheese produced in Kars province is a dairy product rich in animal protein, which our people lack to a great extent, and it is more valuable than many animal foods with an average of 32.22% protein. In this review, information is given about the chemical, microbiological and physicochemical properties of Kars Gruyere cheese, which is produced by traditional methods in dairies.

Author(s) Details:

Asya Çetinkaya,
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.

Güven Gülbaz,
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.

Please see the link here: https://stm.bookpi.org/RPMAB-V2/article/view/14121

Nutritional Value and Fatty Acid Profile of Dry Sausages Traditionally Prepared in Eastern Serbia | Chapter 13 | Current Perspectives in Agriculture and Food Science Vol. 4

 In this study, the main aim was to test traditionally planned home-made dry fermented sausages popular as peglana sausages. The nutritional arrangement, moisture and sketch of fatty acids were resolved. The analysis dry ripened sausages were traditionally produced in eastward Serbia since the 19th centennial, and some trust much earlier. These sausages are created in this way only in the township of Pirot, for which this town is legendary, because peglana sausages are a familiar specialty when speaking about the uniqueness and characteristic of food. The reason is the characteristic way of readiness, the special habit of drying and their specific taste. The arrangement of preparation includes the use of high-quality inexperienced meat from autochthonous mammals from the mountain of the Stara Planina property, which is nearly Pirot. During the preparation, the cook extraction form of fatty acids was used in parallel, and the results acquired were compared accompanying the results obtained by common preparation. Sausages are typified as products accompanying low moisture content and extreme protein content. The amount of saturated, monounsaturated and polyunsaturated acids as the ration of the total oily acids was 53.6%, 34.35% and 12.03% respectively. Fatty acids were driven in the form of methyl esters of fatty acids afterwards extraction and esterification of grease based on calibration curves of 37 various acids and by measuring the percentage of peak area, standard peak region and internal standard field. The main essential fatty acids present in dry peglana sausage are palmitic acid, stearic acid and oleic acid. Using the mean principles obtained for the arrangement of fatty acids, well-being indices were premeditated and a low profit of atherogenic index (AI) was obtained. Gas chromatography with flame ionization discovery (GC/FID) was used to quantify the greasy acid profile.

Author(s) Details:

Aleksandra Tasic,
Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11107, Belgrade, Serbia.

Ivan Pavlovic,
Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11107, Belgrade, Serbia.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10841

The Relationship Between Anorexia and Fatty Acids | Chapter 12 | Novel Aspects on Chemistry and Biochemistry Vol. 1

 The aim search out examine the connection between the anorexia nervosa and hormones in the way that leptin, ghrelin and fatty acid particles which are the main strength sources of the anorexia nervosa. Anorexia Nevroza is an consuming behavior, pica. It is an unconscious intellectual disease in which physique weight is wasted and this loss is not authorized. It is considered as that irregularities in hormones, neurotransmitters and metabolic molecules are the main determinants of these disorders. The mentioned hormones are leptin, ghrelin, oily acids and especially unsaturated oily acids. The role of nutrients, in the way that fatty acids, in organizing body burden is known. In fact, it is very important to explain the process of appetite absorption in anorexia disorder.

Author(s) Details:

Aysel Sari,
Faculty of Science Biochemistry Chemistry, Firat University, Turkey.

Please see the link here: https://stm.bookpi.org/NACB-V1/article/view/10441

The Relationship Between Anorexia and Fatty Acids | Chapter 12 | Novel Aspects on Chemistry and Biochemistry Vol. 1

 The aim search out examine the friendship between the anorexia nervosa and hormones in the way that leptin, ghrelin and fatty acid fragments which are the main strength sources of the anorexia nervosa. Anorexia Nevroza is an consuming behavior, psychological disorder. It is an unconscious subjective disease in which corpse weight is missing and this loss is not customary. It is considered as that irregularities in hormones, neurotransmitters and metabolic molecules are the main determinants of these disorders. The mentioned hormones are leptin, ghrelin, greasy acids and especially unsaturated greasy acids. The role of nutrients, to a degree fatty acids, in organizing body burden is known. In fact, it is very important to explain the process of appetite absorption in anorexia disorder.

Please see the link here: https://stm.bookpi.org/NACB-V1/article/view/10441

Author(s) Details:

Aysel Sari,
Faculty of Science Biochemistry Chemistry, Firat University, Turkey.

Please see the link here: https://stm.bookpi.org/NACB-V1/article/view/10441

Physicochemical Properties of Goat Meat Fed Hay, Sorghum Bagasse and Standard Diets | Chapter 8 | Newest Updates in Agriculture and Veterinary Science Vol. 3

 The aim concerning this study was thus to judge the instrumental meat characteristic and chemical arrangement including oily acid profile of meat from goats augment concentrate, dried grass and agricultural by-product located diets. The study was carried out in Virginia State University narrow ruminant research convenience at Randolph Farm. The protocol for the experiment was approved apiece Virginia State University Animal Care and Use Committee. Sixteen Myotonic (Tennessee Stiff Leg) male goats with crowd weight (BW) of 21.6±3.0 kg was detached into three groups and subjected to one of three able to be consumed treatments for 76 days. At the end of the augmenting trial, samples were taken from the longissimus thoracis et lumborum (LTL) muscle and resolved to evaluate core quality. water binding/equity values and chemical arrangement from raw and browned meat are not the unchanging. The values from raw gist helps to predict the administration situation of animal till slaughtering whereas principles obtained from braised meat are used to obtain a palatable and safe amount. There was no difference (P > 0.05) in primary pH (pH0) measured at 45 brief time period post-harvest and ultimate pH (pHu) measured at 72 h postmortem. HAY and SOB diets acted not affect (P > 0.05) water binding ability (WBC), instrumental gist color (L* (lightness), a* (redness), b* (yellowness), C* (Chroma), and H* (Hue Angle), and gentleness, as measured by Warner-Bratzler cut force (WBSF). Chemical composition and fatty acid characterization were also unmoved by the situations (P > 0.05).  The inclusion of hay and sweet liquid bagasse reduced the cost of the diets while bearing no apparent negative belongings on the animals. Similar to the previous study, the oily acid profile in this place one was not negatively jolted by diets, so the meat is immediately regarded as reduced-fat red meat accompanying a healthy oily acid profile. The risk of expanding heart disease may be reduced by meat accompanying low cholesterol and saturated fat.

Author(s) Details:

Adnan B. Yousuf,
Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA.

Yixiang Xu,
Healthy Processed Foods Research Unit, Western Regional Research Center USDA-ARS, California, USA.

Please see the link here: https://stm.bookpi.org/NUAVS-V3/article/view/9749

Do Traditional Culinary Methods Alter the Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis? | Chapter 1 | Emerging Challenges in Agriculture and Food Science Vol. 6

The impact of five different cooking techniques—boiling, microwaving, frying, and barbecue-grilling—on the lipids and fatty acid content (FAs) of the mussel Mytilus galloprovincialis was examined. Additionally, a number of lipid nutritional quality indices (LNQI) of dietary importance, including the ratio of polyunsaturated to saturated fatty acids, the ratio of omega-3 to omega-6, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the unsaturation index, the flesh lipid quality, and the polyene index, were used to evaluate the nutritional quality When compared to raw mussel, all cooked samples had much less moisture and more lipids. The highest figure for total lipids in fried food was 13.75 g/100 g wet weight.

The fatty acid profiles of mussels were significantly (p 0.05) changed by all cooking methods, with the greatest changes occurring in the fried samples, which had the lowest concentrations of saturated fatty acids (SFA), n-3 polyunsaturated fatty acids (PUFAs), and highest concentrations of n-6 PUFAs. The n-3 PUFA from the raw sample to five cooking procedures significantly decreased, it was also discovered. Cooked mussels had a lower n-3/n-6 ratio than raw ones (6.01) did, with fried mussels having the lowest value (0.15). The LNQI of cooked vs raw mussels showed that cooking significantly altered the nutritional indices, indicating a reduction in nutritional quality. However, both raw and cooked samples showed LNQI that was within the range required to satisfy customer demand. In conclusion, heating mussels, with the exception of frying, did not degrade their nutritional value, despite the fact that it decreased the atherogenic and thrombogenic indices.

Author(s) Details:

Francesca Biandolino,

National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Isabella Parlapiano,

National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Asia Grattagliano,

Department of Chemical Sciences and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, 1–00133 Roma, Italy.

Ermelinda Prato,

National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Please see the link here: https://stm.bookpi.org/ECAFS-V6/article/view/7559

Evaluation of Salicornia Bigelovii Oil Planted Under Different Treatments: A Comparative Analysis | Chapter 9 | New Innovations in Chemistry and Biochemistry Vol.8

The percentage of oil in a representative sample of Salicornia Bigelovii seeds was determined using various extraction methods using organic solvents to find the most cost-effective one, and the effect of S. Bigelovii cultivation under various irrigation and fertilisation conditions on the percentage, composition, and nutrition value of oil was determined. We obtained representative samples of Salicornia Bigelovii seeds taken from the seacoast and 17 samples of S. Bigelovii seeds that were treated to various irrigation and fertilisation treatments from the International Training Centre-Mariut in Alexandria. Various solvents (hexane, hexane-isopropanol, and ethanol) and procedures were used to calculate the oil percent in a blank sample (B) (shaker, conventional, and ultrasonic). Using ethanol, the ultrasonic probe technique determined the percentage of oil in 17 samples. The oil composition was determined using GC analysis. The Folin-Ciocalteu reagent and the colorimetric method were used to measure the phenolic and flavonoid content of the residue, respectively. This study focuses on the influence of Salicornia Bigelovii growing under various irrigation and fertilisation conditions on the oil's percentages and fatty acid content. This oil's capabilities include biofuel production, as well as nutritional, cosmeceutical, and medicinal applications. The characterizations of the samples will be compared to blank samples taken from the saline aquatic environment's arid coastline area.

Author(s) Details:

R. El-Araby,
Chemical Engineering and Pilot Plant National Research Centre, Giza, Egypt.


A. I. Rezk,
Chemical Engineering and Pilot Plant National Research Centre, Giza, Egypt.


S. A. Abo El-Enin,
Chemical Engineering and Pilot Plant National Research Centre, Giza, Egypt.


O. A. Nofal,
Chemical Engineering and Pilot Plant National Research Centre, Giza, Egypt.


A. B. El-Nasharty,
Chemical Engineering and Pilot Plant National Research Centre, Giza, Egypt.

Please see the link here: https://stm.bookpi.org/NICB-V8/article/view/6288

Physicochemical Study of Palm Kernel Oil Extracts from Traditional Varieties in the West Region of Côte d'Ivoire | Chapter 5 | New Visions in Biological Science Vol. 7

 The goal of this study is to determine the physicochemical parameters of palm kernel oil produced from traditional types in Côte d'Ivoire's Mountain district.

Palm kernels were collected from women who produce crude palm oil in three departments in Cote d'Ivoire's western region. Each department purchased 50 kg of palm kernel from each supplier.

The study took place between June and September of 2017. The palm kernels were gathered and processed at the Félix Houphout-Boigny University's Biochemistry and Food Sciences Laboratory in Abidjan.

Methodology: Maceration was used to extract the palm kernel oils, and standard procedures were used to determine their physicochemical parameters.

The results demonstrate that the values for the physicochemical parameters of palm kernel oils from the three departments were similar and aligned with the Codex Alimentarius 2019 criteria. Physicochemical parameters, on the other hand, differ statistically (P0.05) between departments. The yields of extracted oils ranged from 39.64 2.14 percent to 52.26 1.16 percent. Between 1.453 0.01 to 1.454 0.002 is the refractive index. Between 0.90 and 0.91 is the relative density. Insoluble contaminants were found in concentrations ranging from 0.06 to 0.09 percent. Moisture and volatile matter contents ranged from 0.62 0.05 percent to 1.94 0.07 percent. The acid value and free fat acid percentage range from 6.37 0.65 to 8.54 0.57 mg KOH/g and 3.20 0.31 to 4.29 0.28 percent, respectively; the saponification value is between 216.02 8.96 mg KOH/g and 248.16 2.40 mgKOH/g; the iodine value is between 17.52 0.43 and 19.05 0.95 g of iodine per 100 g of fat; and the peroxide value is between 6.02 1.13 The presence of fatty acid and unsaponifiable lipids was discovered in the lipid composition of these fats. Lauric acid (50.50 - 51.00%), myristic acid (18.35 - 18.80%), and oleic acid (50.50 - 51.00%) are the three primary fatty acids (12.80 - 13.92 percent ). The high concentration of water and volatile substances in the environment may encourage enzymatic activity. This indicates that the oils in this study are more likely to undergo hydrolytic or enzymatic changes that result in the creation of secondary products such monoglycerides and diglycerides.

Conclusion: Palm kernel oils from the three departments had good physicochemical qualities, indicating that they might be used as food and non-edible items in many homes and companies in Côte d'Ivoire. There is currently insufficient information accessible regarding palm kernel oil from Côte d'Ivoire's western region, and this study extensively investigated it, providing useful information for the Ivorian oil palm sector.

Author(S) Details

Niamketchi Gilles Léonce
La Me Research Station for Palm Oil, National Center of Agronomic Research (CNRA), 01 BP 1740, Abidjan 01, Côte d’Ivoire.

Adama Coulibaly
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, P.O.Box 1328, Korhogo, Côte d'Ivoire.

Fofana Ibrahim
Laboratory of Biotechnology, Agriculture and Valorisation of Biological Ressources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Côte d’Ivoire.

Sidibé Daouda
Laboratory of Biotechnology, Agriculture and Valorisation of Biological Ressources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Côte d’Ivoire.

Kouamé Désiré
Laboratory of Biotechnology, Agriculture and Valorisation of Biological Ressources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Côte d’Ivoire.

Chatigre Kouamé
Laboratory of Biotechnology, Agriculture and Valorisation of Biological Ressources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Côte d’Ivoire.

Biego Henri Marius
Laboratory of Biotechnology, Agriculture and Valorisation of Biological Ressources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Côte d’Ivoire and Department of Public Health, Hydrology and Toxicology, Training and Research Unit of Pharmacological and Biological Sciences, Felix Houphouet-Boigny University, BP 34 Abidjan, Côte d’Ivoire.

View Book:- https://stm.bookpi.org/NVBS-V7/article/view/5120

Study on Adipocytes as Sensors of Lipid Transport through Caco-2/HT29-MTX Intestinal Barrier Rescued from Cancer Phenotype by Oleic Acid | Chapter 7 | Recent Research Advances in Biology Vol. 11

 Nutrients and many medications enter the body through the gastrointestinal epithelium, which is a one-of-a-kind route. The goal of this work was to see if co-culturing two colon cancer cell lines, HT29-MTX mucus-producing cells and Caco-2 enterocyte-like cells, improved differentiation into a functioning in vitro intestinal barrier model. Real-time studies, immunochemistry, and gene expression analysis on Caco-2 vs co-cultures of Caco-2 and HT29-MTX (10%) cells were used to validate the findings. The partial preservation of cancer-cell phenotype in differentiated Caco-2 cells was confirmed, and fatty acids were grouped together as putative cancer signalling regulators. HT29-MTX cells caused morphological changes in Caco-2 cells, increased their proliferation rate slightly, and significantly altered gene transcription of phenotype markers, fatty acid receptors, intracellular transporters, and lipid droplet components, as well as their functional responses to oleic acid. In vitro, co-culture of cancer cells with goblet cells partially restored enterocyte phenotype, which was completed by oleic acid interaction with cancer cell signalling pathways. The lipid transport of a rebuilt gastrointestinal epithelium was studied. The ability of adipose tissue to regulate lipemia is strongly reliant on nutrition absorption in the intestine. adipocytes as lipid sensors for absorption The rebuilt intestinal barrier was pre-absorbed with oleic acid (OA). With partially differentiated 3T3L1-MBX adipocytes detecting up to 5 M OA in solution or 40 M OA pre-absorbed by Caco2/HT29-MTX intestinal barriers, optimised experimental conditions for co-culture with intestinal barriers were obtained. The ability to accumulate TG in adipocytes was substantially impacted by metabolism, particularly glycemia and insulinemia. The current study shows that Caco2/HT29-MTX intestinal barriers operate substantially better for fatty acid uptake and release than Caco-2 intestinal barriers. These findings, taken collectively, open up new avenues for research.

Author (S) Details

Emmanuelle Berger
University of Lyon, UMR Ecologie Microbienne Lyon (LEM), CNRS 5557, INRAE 1418, Université Claude Bernard Lyon 1, VetAgro Sup, Research Team “Bacterial Opportunistic Pathogens and Environment” (BPOE), 69622 Villeurbanne, France.

Research Director, Alain Géloën
University of Lyon, UMR Ecologie Microbienne Lyon (LEM), CNRS 5557, INRAE 1418, Université Claude Bernard Lyon 1, VetAgro Sup, Research Team “Bacterial Opportunistic Pathogens and Environment” (BPOE), 69622 Villeurbanne, France.

View Book :- https://stm.bookpi.org/RRAB-V11/article/view/2146

Fourier Transform Infrared Spectroscopic Analysis of Butter Made from Vegetable Oil and Pure Cow Milk Subjected to Thermo-oxidation Processes | Chapter 13 | Advanced Aspects of Engineering Research Vol. 15

 During a thermo-oxidative treatment, fatty acids, primarily unsaturated ones, can form isomers and oxidation products, which when taken in high concentrations have a deleterious impact on health. As a result, the goal of this study was to establish the quality of fatty acids in butter and margarine that had been subjected to a thermo-oxidative treatment. Butter and margarine of commercial brands were purchased. The thermo-oxidative treatment was done for 30 minutes at 200°C. In the middle region, Fourier transform infrared spectroscopy (FTIR) was utilised to detect the fatty acids (400-4000 cm-1). Saturated and unsaturated fatty acids were found to have no chemical alterations or oxidative breakdown products. Due to the origin of the raw material, a minimum strength in the absorbance matching to the double bonds with trans configuration was identified. As a result, the thermo-oxidative treatment conditions do not cause changes in the chemical structure of the fatty acids.

Author (S) Details

José Alberto Ariza-Ortega
Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, 42090, México.

View Book :- https://stm.bookpi.org/AAER-V15/article/view/1749

Effect of β-Cyclodextrin on Cholesterol Reduction in Egg and Duck Liver Pâté | Chapter 11 | Current Research in Agricultural and Food Science Vol. 5

 Because of its affinity for non-polar molecules like cholesterol, the use of -cyclodextrin (-CD) to lower cholesterol is becoming more common in food research. The goal of this study was to see if -CD could remove cholesterol from natural egg, powdered egg, and duck liver pâté, as well as what effect it had on particular fatty acids. A concentration of 5% -CD was shown to be enough for removing 80.04 4.96–82.12 5.36 percent cholesterol from yolks and powdered eggs, as well as 80.21 5.28 percent cholesterol from duck liver pâté. Centrifugation was used to separate the -CD complexed to cholesterol. Individual fatty acid compositions did not differ significantly (p 0.05) between controls and products treated with 5%-CD. This research can be used to design low-cholesterol functional diets for hypercholesterolemia patients.

Author(s) Details

Leocadio Alonso
Instituto de Productos Lácteos de Asturias (CSIC), 33300 Asturias, Spain.

María V. Calvo
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.

Javier Fontecha
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1141

Photoprotection Comprising Oil Derived from Dromedary Camel Hump Fat: An Overview | Chapter 4 | Current Research Trends in Biological Science Vol. 2

Aims: Camelus dromedarius (dromedary or one-humped camels) are known to endure harsh conditions including extreme temperatures and high solar ultraviolet (UV) radiation in desert wilderness areas. This remarkable survival in the harsh desert conditions is attributed to distinctive bodily features enabling them to cope with this toxic environment. The present study hypothesized that the oil rendered from camel hump fat, consisting of saturated fatty acids with omega 3, 6, 9 and Vitamin E, has contributed to shield/protect/prevent UVA radiation damage. Place and Duration of Study: This study was conducted in College of Veterinary Medicine, Baghdad University, Iraq, between June 2011 and July 2012. Methodology: White BALB/c mice aged about 3 - 4 months weighing 24 - 31 gm were divided into four groups. Mice were shaved and three groups received different treatments of daily exposure to UVA radiation and one group was untreated as a control.  Results: Histopathological examinations of mice treated with camel oil prior to or following UVA radiation demonstrated that the camel oil acts as a protective agent, namely, protection of mice skin tissue from radiation-induced apoptosis. The mice treated with oil derived from cows and fat-tailed sheep demonstrated no improvement or worse results than untreated (control) mice. The results suggest that the camel oil protects the mice from UVA radiation injury and also acts as an injurymitigator when applied following UVA exposure. Conclusions: The major components in the camel hump fat including saturated fatty acids and noticeable values of omega 3, 6, 9 and Vitamin E have contributed to shield/protect/prevent UVA radiation damage, and may also have unique anti-tumor properties with novel dual radiationprotection and mitigation/healing properties. 

Author(s) Details

Prof. Dr. Atheer A. Aldoori
College of Veterinary Medicine, University of Baghdad, Baghdad, Iraq.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/188

Changes on Plasma Metabolic Biochemical Profile, Humoral Immune Response and Fatty Acids Composition of the Muscle in Barrows Mangalitsa Pigs Fed Linseed Oil | Chapter 1 | Current Research Trends in Biological Science Vol. 2

The Mangalitsa pig breed is one of the oldest breeds in Europe. The trend of an increasing n-3 polyunsaturated fatty acids concentration in animal tissue has continued, thus requiring an increase in using various types of oleaginous sources rich in n-3 fatty acid (FA). The objective of this study consist on investigate the influence of dietary linseed oil, as rich sources of the essential FA, particularly α-linolenic, on the plasma biochemical profile and the humoral immune response of the finishing Mangalitsa pigs. The implications of the addition of linseed oil on the FA composition of two types of muscles, longissimus dorsi and semitendinosus, were assessed as well. Twenty one Mangalitsa finishing barrows pigs, were assigned randomly to two groups fed: i) control diet based on classical ingredients; ii) linseed oil diet containing in addition vs. control diet, linseed oil produced by cold pressing 3.0%. Blood samples were aseptically collected by jugular venipuncture in order to determine biochemical and immunoglobulins profile. Samples of muscles were collected as well for establishing FAs composition by gas chromatography method. The use of linseed oil in the diets of barrow Mangalitsa pigs changed significantly most of the biochemical and immunological plasma parameters. The data show that the plasma constituents ranged within the physiological limits or slightly higher, but with no adverse effects on the health status of the animals. The meat from Mangalitsa pigs, improved nutritionally by the addition of linseed seed oil, as source rich in n-3 FA, brings several benefits beyond the controversies over the high-fat content: a higher content of αlinolenic FA; presence of the EPA, DPA, and DHA; a proper n-6:n-3 ratio, good for human health; a lower cholesterol level. These data are important because they can be used as a reference for biochemical determinations in humans due to the similarities existing between the human and pig organisms.

Author(s) Details

Mihaela Habeanu
National Research Development Institute for Animal Biology and Nutrition Balotesti, Calea Bucuresti nr.1, Balotesti,  077015 Ilfov, Romania.

Nicoleta Aurelia Lefter
National Research Development Institute for Animal Biology and Nutrition Balotesti, Calea Bucuresti nr.1, Balotesti,  077015 Ilfov, Romania.

Anca Gheorghe
National Research Development Institute for Animal Biology and Nutrition Balotesti, Calea Bucuresti nr.1, Balotesti,  077015 Ilfov, Romania

Lavinia Idriceanu
National Research Development Institute for Animal Biology and Nutrition Balotesti, Calea Bucuresti nr.1, Balotesti,  077015 Ilfov, Romania.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/188