Furan fatty acids (F-acids) were characterised in the fillet of European hake (
Merluccius merluccius)
, horse mackerel (
Trachurus trachurus), common sole (
Solea solea), European anchovy (
...Engralius encrasicolus), Atlantic mackerel (
Scomber scombrus), European pilchard (
Sardina pilchardus) was harvested in Adriatic Sea during the spring and the summer. The main F-acids were of the saturated series: 12,15-epoxy-13-methyleicosa-12,14-dienoic acid MonoMe(11,5) in European hake and 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic acid DiMe(11,5) in all the other fish species; 12,15-epoxy-13,14-dimethyloctadeca-12,14-dienoic acid, 10,13-epoxy-11-methyloctadeca-10,12-dienoic acid and 14,17-epoxy-15,16-dimethyldocosa-14,16-dienoic acid were present in all fish species in trace amounts. Other identified F-acids were the olefinic congeners 12,15-epoxy-13,14-dimethyleicosa-12,15,16-trienoic acid and 12,15-epoxy-13,14-dimethyleicosa-10,12,14-trienoic acid. European pilchard had the highest F-acids content (30
mg/100
g fillet), whereas horse mackerel showed the lowest content (less than 0.1
mg/100
g fillet). Eicosapentaenoic acid (EPA) was positively correlated with MonoMe(11,5) and DiMe(11,5), showing that the biosynthesis of docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) is presumably competitive with that of F-acids.
The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal ...parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark. A fast preheating not longer than 72 s at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 s at 38 °C followed by 10 min malaxation lead to an EVOO with a ‘mild’ sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature of fast preheating are the critical parameters of the process.
•Fast preheating of the olive paste can replace malaxation.•Fast preheating followed by 10 min malaxation reduces the pungency of olive oil.•Excessive preheating can shorten the shelf-life of the olive oil.
Within the European Union, indications of ‘first cold pressing’ and ‘cold extraction’ can only be used for virgin olive oil (VOO) obtained below 27
°C from mechanical processing. Three different ...malaxing temperatures (25, 35 and 45
°C) are here evaluated for the quality of the VOO obtained in a continuous industrial plant. The oils were stored at room temperature in the dark for 12 months. Initially, oil obtained from a blend of Frantoio/Leccino cultivars (F/L) had higher acidity and peroxide levels and lower phenolic content than a Coratina cultivar (Cor). The oxidative stability of the oils positively correlated with malaxation temperature (F/L,
R
2
=
0.818; Cor,
R
2
=
0.987) as the phenolic content was directly proportional to the temperature (F/L,
R
2
=
0.887; Cor,
R
2
=
0.992). Only oils obtained at 45
°C were rejected because of ‘heated or burnt’ off-flavour. Decarboxymethylation of secoiridoids and further hydrolysis of phenolic esters occurred during storage. The oxidation products of derivatives of tyrosol and hydroxytyrosol were detected after nine months in both the F/L and Cor samples. Thus, VOO obtained at a processing temperature lower than 27
°C does not show higher chemical and sensory qualities than VOO obtained at 35
°C.
The molecular species of phospholipids (PLs) and glycolipids (GLs) were simultaneously characterized in the pulp and almond of the avocado fruit (
Persea americana Mill) of four varieties by means of ...high performance liquid chromatography–electrospray ionisation ion-trap tandem mass spectrometry. In the pulp, the predominant species of monoglycosyldiglycerides (MGD) were
m/
z 796.6 (oleic/linolenic and linoleic/linoleic acids) and
m/
z 800.4 (stearic/linoleic and oleic/oleic acids). One of the main diglycosyldiglycerides (DGD) both in the pulp and almond was
m/
z 958.5 (oleic/linolenic); however, the pulp was also rich of
m/
z 962.4 (oleic/oleic), whereas in the almond,
m/
z 934.5 (palmitic/linoleic and palmitoleic/oleic) and
m/
z 960.5 (oleic/linoleic and stearic/linolenic) were more abundant. In the almond, the main PL classes (phosphatidic acid (PA), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI)) contained always palmitic/linoleic acids. α-Linolenic acid was contained as MGD (linolenic/linolenic) and DGD (linolenic/linolenic), more present in the pulp than in the almond. The major molecular species of glycocerebrosides (GCer) in the pulp and almond carried hydroxy-palmitic acid (C
16h:0)/4,8-sphyngadienine (d
18:2).
Hybrid palm oil has been recently proved to have interesting chemical and nutritional characteristics. However, there is rather limited information on the chemical composition changes of hybrid palm ...oil during fruit ripening. In this paper we present for the first time a detailed chemical characterization of O × G interspecific hybrid palm oil extracted from fruits of Coari × La Mé cultivar, planted in the region of Llanos Orientales (Colombia) during the last 6 wk of fruit ripening (18–24 wk after anthesis WAA). It was found that during fruit development a progressive and significant decrease of the saturated fatty acids (SFAs) palmitic and stearic, and a corresponding increase in the relative percentage of the unsaturated fatty acids (UFAs) oleic and linoleic occurred: the SFAs/UFAs ratio decreased from 0.84 to 0.58. Statistically significant changes in triacylglycerol species between 18 and 24 WAA were also observed. On the contrary, total unsaponifiable matter content ranged from 0.87 to 1.05 g/100 g oil sample, without any significant difference due to harvest time. However, a trend of increase in total tocol content was also observed, with a final value at 24 WAA of more than 26 ppm. Practical applications: The understanding of palm fruit development may be useful for setting both optimal harvest time and breeding purposes: the results of this study reveal that a better concentration of phytonutrients (tocols), together with a higher degree of unsaturation of glycerides, can be obtained at 24 WAA, which therefore represents the optimal harvest time for both quantitative (i.e., extraction rate, industrial applications, etc.) and qualitative (i.e., nutritional properties) characteristics of the O × G interspecific hybrid oil.
The aim of this study was to evaluate the influence of different skin contact percentage (0, 150 and 600 g L−1 of pomace), on the phenolic content and on the reduced glutathione levels in white ...Verdicchio musts and in the derived wines by using reductive conditions in an industrial winery. The results were compared with those from a control must obtained without maceration. The samples were taken after pressing, during alcoholic fermentation and after six months of storage. The skin contact in low-oxygen atmosphere lead to an increase of the phenolic content and glutathione in must and white wine. At the end of fermentation, the macerated samples with pomace at 600 g L−1 showed higher reduced glutathione and phenolic content, with respect to the other samples. Glutathione and tyrosol were positively correlated with yeast activity but then decreased during ageing. Ethyl caffeate increased in all samples during fermentation and wine ageing, thus confirming its origin as a condensation product between caffeic acid and ethanol after the hydrolysis of caftaric acid.
•Reductive condition and skin contact increase reduced glutathione and phenols level.•The highest level of reduced glutathione was less than 2 mg L−1 in must.•A 6-months ageing period lead to the complete degradation of reduced glutathione.•The precursor of ethyl caffeate is caffeic acid, after hydrolysis of caftaric acid.•The formation of ethyl caffeate is limited by steric hindrance of caftaric acid.
The total lipid fraction of eggs from hens fed diets enriched in seal blubber oil (1.25–5.0% SBO) was directly analysed with normal-phase high performance liquid chromatography coupled on-line with ...electrospray ionization ion-trap tandem mass spectrometry (HPLC-ESI-MS–MS) for the identification of the molecular species of phospholipids (PLs). The species of phosphatidylethanolamine (PE) and phosphatidylinositol (PI) were all detected as the M
−
H
− ions. The phosphatidylcholine (PC), sphingomyelin (Sph) and lysophosphatidylcholine (LPC) classes, were detected as formate adducts M
+
HCOO
−. Tandem MS of PE and PI showed the loss of the carboxylate anions, and, for PI, also the loss of water and inositol. Product ion spectrum of PC, LPC and Sph contained only the M
−
CH
3
− ion fragment. Feeding different levels of SBO for 5 weeks resulted in a significant increase of PE, PC and PI molecular species carrying eicosapentaenoic acid (C
20:5
ω3
, EPA), docosapentaenoic acid (C
22:5
ω3
, DPA) and docosahexaenoic acid (C
22:6
ω3
, DHA), but not Sph nor LPC. The highest increase of the ω3/ω6 ratio occurred for PE and PC. On the contrary, PI was less affected by the increase of SBO in the diet.
It has been reported that conjugated linoleic acid (CLA) isomers are considered particularly beneficial to human health and affect the technological properties of pork meat products such as salami. ...The objective of this study was to evaluate the effect of 0.5% CLA supplementation of heavy pig diets on the chemical composition, total fatty acids (FA), oxidative stability, sensory and microbial properties of Ciauscolo and Fabriano salami. The incorporation of CLA into the diet did not modify the chemical, microbial or sensory descriptive analysis of the salami. The CLA dietary supplementation changed the proportions of FA, in particular leading to an increase in the proportion of saturated fatty acids and CLA in both Ciauscolo and Fabriano salami. The results of consumer testing showed a higher degree of liking by consumers when the CLA sample was accompanied by product information, demonstrating the strong influence of the label on consumer perception. The interesting finding was the increase in the oxidative stability of the salami at the end of ripening. This confirms the hypothesis that CLA can affect the saturated and monounsaturated fatty acids/monounsaturated FA ratio in meat products and possesses antioxidative properties that can be transferred, through dietary supplementation, to salami.
Practical applications: Feeding a 0.5% CLA diet to finisher pigs resulted in changes in the proportions of FA and enhanced the oxidative stability of salami but did not modify the sensory properties of the products. More research is needed to find the right inclusion level of CLA to be considered optimal from the point of view of producing a high quality product with superior organoleptical, technological and potential health‐related properties.
Production of value‐added meat products, such as conjugated linoleic acids (CLA) enriched Ciauscolo and Fabriano salamis, by the inclusion of the c9 t11 and t10 c12 CLA isomers in the swine diet.
Production of value‐added meat products, such as conjugated linoleic acids (CLA) enriched Ciauscolo and Fabriano salamis, by the inclusion of the c9 t11 and t10 c12 CLA isomers in the swine diet.
Acrylamide levels in selected Colombian foods Pacetti, Deborah; Gil, Elizabeth; Frega, Natale G. ...
Food additives & contaminants Part B, Surveillance communications,
04/2015, Letnik:
8, Številka:
2
Journal Article
Recenzirano
Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant ...powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg
−1
) and wafer (1449 µg kg
−1
), followed by potato chips (916 µg kg
−1
). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg
−1
) and yuca (3755 µg kg
−1
) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (< 75 µg kg
−1
) when compared with similar bakery products tested, such as soft bread (102-594 µg kg
−1
), which is a made with wheat flour.
The composition of triacylglycerols (TAGs) is a very useful parameter to understand several properties of creams and anhydrous milk fat products such as nutritional value, technological applications, ...and textural properties. In this paper, the molecular species of TAGs of equine milk were identified using a combination of non-aqueous reversed phase high-performance liquid chromatography, electrospray ionization mass spectrometry and high temperature gas chromatography and were then compared to the TAGs composition of human milk. The data showed that equine milk contained a complex mixture of different TAGs molecular species resulting from the widest range of its fatty acids as compared to human milk. In particular, the largest differences in TAGs composition between equine and human milk concerned TAGs containing medium-chain fatty acids; for C8, C10, and C12. In terms of carbon number (CN), TAGs with CN36–CN46 were the most abundant in equine milk with a maximum concentration at CN44 (15.3%), while TAGs with CN44–CN52 were the predominant in human milk with a maximum of CN52 (30%). For both milks studied, the experimentally determined distributions of TAGs molecular species deviated from those predicted by the random hypothesis. TAGs with CN44 corresponding to a fatty acids carbon number distribution of C8/C18/C18, C12/C14/C18, and C10/C16/C18 were apparently preferentially synthesized in equine milk. Whereas, in human milk, mixed TAGs with CN52 containing C16/C18/C18 fatty acids were much higher than would be expected from the random calculation.
