Search Results (138)

Heracleum persicum Desf. ex Fischer, a species of the Apiaceae family, is endemic to Iran and has been historically utilized as a spice, condiment, and medicinal plant. The plant produces seeds that represent a potential new source of vegetable oil. In this study, the oil from these seeds was extracted using a solvent, and its physical, chemical, and nutritional properties were investigated. The oil extraction yield was determined to be 12.62%. Oleic acid (61.11%) and linoleic acid (25.84%) were identified as the predominant fatty acids in the extracted oil. Among its phytosterols, beta-sitosterol (65.6%) and stigmasterol (14.0%) were the most abundant. Furthermore, this oil exclusively contained alpha-tocopherol at a relatively high concentration (1610.9 ppm). The chlorophyll and carotenoid contents of the extracted oil were 28.34 mg/kg and 4.95 mg/kg, respectively. Regarding its nutritional indices, the atherogenic index, thrombogenic index, and hypocholesterolemic to hypercholesterolemic ratio were 0.13, 0.24, and 9.77, respectively. In conclusion, considering its unique oil composition and qualitative characteristics, this oil holds promise as a novel source of vegetable oil and a valuable byproduct of Heracleum persicum. Full article

High consumption of unhealthy, high-fat snacks negatively affects children’s health, highlighting the need to replace these with healthier alternatives. This study aimed to determine the fatty acid (FA) composition and lipid quality of various branded and local high-fat snacks consumed by children aged 6–24 months in rural Matiari, Sindh. The total energy content of the products ranged from 390.6 to 625.6 kcal/100 g, with fat contributing 9.1 to 47.2 g/100 g. Saturated fatty acids (SFAs) were predominant across samples, particularly palmitic acid (C16:0), ranging from 0.69 ± 0.22 to 16.61 ± 0.1 g/100 g. Among unsaturated fatty acids, oleic acid (C18:1 n-9) was the most prevalent, ranging from 4.63 ± 0.2 to 21.07 ± 0.3 g/100 g. Polyunsaturated fatty acids (PUFAs), especially linoleic acid (C18:2 n-6), were present in lower concentrations. Lipid quality was assessed using four indices: Atherogenic Index (AI), Thrombogenic Index (TI), hypocholesterolemic/hypercholesterolemic (h/H) ratio, and Nutritional Index (NI). Most products exhibited moderate to poor lipid quality, with AI ranging from 0.08 (good) to 1.25 (poor), TI ranging from 0.11 (good) to 1.23 (poor), h/H ratios ranging mostly below 1.0 (undesirable), and NI values ranging from 0.81 to 9.19. In the analyzed snack samples, the results indicate high SFA content, poor lipid quality, and oxidative stability, which may adversely affect children’s health. Changes in dietary habits and the adoption of healthier food choices are strongly recommended to reduce the risk of chronic diseases. Furthermore, understanding the FA profile of foods can support the development of targeted health programs for this population. Full article

Grape pomace (GP), a significant by-product of winemaking, is gaining increasing recognition for its potential as a source of bioactive compounds with antioxidant and cardioprotective properties. This study aimed to characterize the polyphenolic profile, fatty acid composition, and antioxidant activity of 17 GP samples from Transylvanian cultivars. Polyphenolic content was determined using the Folin–Ciocalteu method and high-performance liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry (HPLC–DAD–ESI MS) analysis. Fatty acid composition was analyzed using gas chromatography with flame ionization detection (GC–FID). Antioxidant capacity was assessed using five methods, which included the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-azino-bis (3-ethylbenzothialzoline-6-sulfonic acid) (ABTS) radical scavenging, ferric-reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), and reducing power (RP) assays. Additionally, all extracts were analyzed by Fourier transform infrared (FTIR) spectroscopy to identify the presence of functional groups and chemical bonds associated with bioactive compounds. The results showed that Neuburger (NE), Radames (RA), and Regent (RE) cultivars had the highest phenolic concentrations, particularly of catechin, epicatechin, and procyanidin dimers. NE and Feteascǎ Regalǎ (FR) exhibited the greatest radical scavenging and electron transfer activities across multiple antioxidant assays. Rose Blaj (RB) and Astra (AS) displayed the most favorable fatty acid profiles, with high unsaturated-to-saturated fatty acid (UFA/SFA) and hypocholesterolemic-to-hypercholesterolemic fatty acid (H/H) ratios, as well as low atherogenicity (AI) and thrombogenicity (TI) indices, suggesting cardioprotective potential. Additionally, RB and NE cultivars also demonstrated a strong chelation of Cu²⁺ and Fe²⁺ ions, enhancing their antioxidant efficacy by mitigating metal-catalyzed oxidative stress. These findings underscore the potential of GP, particularly from NE, RB, RA, and AS cultivars, the last three of which were homologated in Transylvania at SCDVV Blaj, as valuable sources of health-promoting compounds for use in food, nutraceuticals, and other health-related applications. Full article

Fatty acids (FAs) are vital for human nutrition and are classified into three categories (saturated, unsaturated, and trans). FAs have different physiological effects and can contribute to health problems in different ways. By-products from the oil industry are rich in bioactive compounds. These make them useful for further utilization in food formulation. There is a quantity of residual oil in the oilcake. Analysis of the fatty acid composition shows that unsaturated fatty acids are predominant. The predominant fatty acids in oilcakes are arachidic (sunflower), oleic, elaidic (flax), linoleic (LA), and linolelaidic (hemp, rape, and sesame) acids. The favorable and ideal (within the regulatory recommendations) results for the n-6/n-3 ratios of 3:1 indicate the high nutritional profile with beneficial effects for the human body of the oilcakes. The hypocholesterolemic/hypercholesterolemic for all samples ranged from 4.52 to 116.06, while atherogenicity and thrombogenicity indexes ranged from 0.01 to 0.3. This is in line with the favorable values found in the literature benchmarks. Full article

The aim of the study was to compare the quality of almond oils obtained using different extraction methods, including cold solvent extraction, Soxhlet extraction, and the Folch method. Oils were extracted from four commercially available almond-based products—unpeeled almonds, blanched almonds, almond flakes, and almond protein concentrate—and compared with a commercially refined almond oil. The extracted oils were analyzed for their fatty acid (FA) composition and selected quality parameters, including acid value, peroxide value, p-anisidine value, the TOTOX index, and specific extinction coefficients (K₂₃₂ and K₂₆₈). Based on the FA profiles, health-related indices such as atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic ratio were also calculated. Additionally, the oxidative stability of the oils was assessed using an accelerated method—pressure differential scanning calorimetry. The obtained results demonstrated that the extraction method had a stronger influence on almond oil quality than the type of raw material. Oil extracted from unpeeled almonds using Soxhlet and cold solvent techniques showed better oxidative stability and more favorable FA profiles, while oils obtained using the Folch method and commercial refined oils exhibited higher levels of primary and secondary oxidation products. These findings were further supported by statistical analyses, which revealed distinct groupings based on oxidation indices and lipid composition. Full article

This study assesses the quality of fat in conventional and specialist infant formulas (IFs) available in Poland. The IFs studied were characterized in terms of fatty acid profiles and lipid quality indices. The study material consisted of eight types of conventional and specialist IFs. The determination of fatty acids was carried out using gas chromatography (GC). Lipid quality indices were estimated based on established formulas. Goat milk-based formulas showed significantly higher levels of caproic acid (C6:0) and capric acid (C10:0) than cow milk-based formulas of the same category (initial or follow-on) (p < 0.05). In addition, these IFs stood out in terms of conjugated linoleic acid (CLA) content (0.30%) compared to cow and specialist formulas (about 0.20%). It was shown that the average ratio of n6/n3 fatty acids was significantly lower in conventional IFs (6.07:1) compared to specialist IFs (8.10:1). The goat’s milk-based IFs had the most favorable values for individual lipid quality indices (index of desirable fatty acids (DFAs) = 62.46; index of hypercholesterolemic fatty acids (OFAs) = 25.94; index of atherogenicity (AI) = 0.71; index of thrombogenicity (TI) = 0.88; hypocholesterolemic/hypercholesterolemic ratio (H/H) = 2.05), while the specialist S-PH formula was characterized by the lowest DFA value (49.17) and the highest AI and TI indices (1.48 and 1.68). Multivariate analysis clearly classified the division of formulas into two groups—conventional and specialist—based on lipid quality indices. The results obtained provide new information on the variation in the lipid profile of IFs depending on the intended use of the formula and may serve as a basis for further research in this area. Full article

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

Grape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management. This study systematically characterizes the fatty acid methyl ester (FAME) profile, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS, ORAC) of GP derived from seven grape varieties across three consecutive vintages (2022–2024). White GP, particularly Verdelho and Sercial, exhibited a superior lipid quality with high concentrations of methyl linoleate (up to 1997 mg/100 g DW) and methyl oleate (up to 1294 mg/100 g DW), low atherogenic (AI < 0.05) and thrombogenic indices (TI ≤ 0.13), and elevated PUFA/SFA ratios (≥8.2). In contrast, red GP, especially from Complexa and Tinta Negra, demonstrated the highest antioxidant potential, with TPC values up to 6687 mgGAE/100 g DW, TFC up to 4624 mgQE/100 g DW, and antioxidant activities reaching 5399 mgTE/100 g (DPPH) and 7219 mgTE/100 g (ABTS). Multivariate statistical analyses (PCA, PLS-DA, HCA) revealed distinct varietal and vintage-dependent clustering and identified key discriminant fatty acids, including linolenic acid (C18:3), lauric acid (C12:0), and arachidic acid (C20:0). These findings underscore the compositional diversity and functional potential of GP, reinforcing its suitability for applications in functional foods, nutraceuticals, and cosmetics, in alignment with circular economy principles. Full article

The conservation of poultry biodiversity is a growing global priority, yet it necessarily relies on the scientific valorization of specific local breeds. This study aimed to characterize the lipid composition and cholesterol content of eggs from three native Sicilian chicken breeds (Cornuta, Valplatani, and Siciliana) reared under semi-extensive conditions, in order to evaluate their nutritional potential and support biodiversity preservation strategies. A total of 170 eggs from 11 farms were analyzed. Fatty acid composition and nutritional indices (atherogenic index, thrombogenic index, n-6/n-3 ratio, HH index) were determined according to ISO and AOAC standards. Results showed that Cornuta eggs exhibited the most favorable lipid profile, with the lowest saturated fatty acid (SFA) content (38.55%), the lowest n-6/n-3 ratio (7.35), and the best values for AI (0.52), TI (1.22), and HH (2.02), compared to Valplatani and Siciliana. Conversely, the lowest cholesterol content was found in Siciliana eggs (1463.58 mg/kg), significantly lower than Cornuta (1789 mg/kg; p < 0.05). Although no commercial hybrids were included, the literature data were used for contextual comparison. These findings suggest that native breeds may produce eggs with functional nutritional properties, supporting both healthier food choices and local genetic conservation. Moreover, this study provides a replicable framework for the nutritional valorization of underutilized poultry breeds, reinforcing the role of biodiversity in sustainable food systems. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different autochthonous Spanish goat breeds (Malagueña, Florida, Murciano-Granadina and Cabra del Guadarrama). The cheeses studied were different in fat, protein, salt, pH, moisture, acidity and color due to the different production technologies and the properties of the milk of each breed. Saturated fatty acids (SFAs) were the predominant fatty acids in all the goat milk cheeses studied. Cabra del Guadarrama Cheese (CGC) and Malagueña Cheese (MC) showed an n-6/n-3 ratio < 4, and MC was found to have the lowest atherogenic and thrombogenic indices. CGC had a lower fat content than the rest of the cheeses studied. The fatty acid profile of CGC was more similar to MC than to Florida Cheese (FC) and Murciano-Granadina Cheese (MGC). MGC had a higher atherogenic and thrombogenic index, a higher PUFA n-6/n-3 ratio than the rest of the cheeses studied and a higher fat content. Therefore, CGC, MC and FC had a healthier lipid profile than MGC. The texture properties of CGC and FC were more similar to each other than to those of MC and MGC (harder cheeses). Sensory analyses performed with trained judges were in accordance with instrumental texture parameters. Consumer acceptability was similar for all the cheeses under blind conditions and only under informed conditions did consumers score FC significantly higher than MGC. In a rank test FC was chosen as the better cheese for a greater number of consumers both in blind and in informed conditions. The provision of information improved the overall liking of Cabra del Guadarrama Cheese and worsened that of Murciano-Granadina Cheese. The high quality of the cheeses confirms the need to raise consumer awareness of autochthonous goat breeds to increase the consumption of these products in order to contribute to the preservation of these breeds. Full article

Lionfish (Pterois miles), an invasive species in the Mediterranean, pose ecological and socioeconomic challenges. This study examines the seasonal variation in the nutritional composition and technical quality of lionfish from the Ionian and Aegean Seas, evaluating their potential as a food resource. Fillets were high in protein (19.4%) and low in fat (2.0%), with significant seasonal differences in the Ionian Sea, where winter samples had higher lipid content. The fillet yield (28.4%) was satisfactory given the fish’s morphology. Fatty acid analysis confirmed lionfish as a valuable source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with EPA + DHA levels exceeding the recommended daily intake (119.2%). Seasonal variations in fatty acid composition were observed, including higher EPA in autumn and lower lipid nutritional quality in summer. Arachidonic acid (ARA) was also present at nutritionally significant levels (79.4 mg/100 g). The n3/n6 ratio (2.2) and favourable atherogenic and thrombogenic indices highlight its nutritional benefits. This is the first study to assess seasonal variations in the nutritional value and technical yield of lionfish in the Mediterranean, offering novel insights into its commercial valorisation. These findings support its promotion as a sustainable protein source and as a means of managing its invasive population. Full article

The aim of this study was to evaluate the potential of black cumin essential oils to reduce the degradation of rapeseed oil during heating. Rapeseed oil was heated without addition and with the addition of black cumin essential oil (200 ppm, 500 ppm, and 1000 ppm), and with synthetic antioxidant TBHQ (200 ppm). The heating was carried out at 170 °C ± 10 °C for 6 h, in a deep-fat heating model. In all samples, changes in fatty acid profile, lipid-nutritional quality indices (PUFA/SFA ratio, atherogenicity index, thrombogenicity index, and hypocholesterolemic/hypercholesterolemic ratio), tocopherol and phytosterol content, total polar compound content, and triacylglycerol polymers were determined. The heating process led to oil degradation, which depended on the amount and type of additive used. The greatest changes were observed in the control sample (without additives). The addition of TBHQ or 200 ppm of black cumin essential oil reduced the adverse transformations to a similar level. Higher additions of black cumin essential oil led to a significant improvement in the quality of heated oils. The best results were obtained with the addition of 1000 ppm of black cumin essential oil. Full article

This study explored the bioactive lipid compounds and assessed the nutritional potential of glyceride oils extracted from flower buds and fruits of Lagerstroemia indica L. cultivar ‘Hopi’ grown in Bulgaria. The study focused on chemical composition, fatty acid composition, and the content of biologically active compounds of the oils. The results indicated relatively higher levels of glyceride oil in fruits (F), 14.8%, compared to flower buds (FB), 3.3%. A similar trend was observed for protein content—15.7% (F) vs. 8.7% (FB). Total sterol and phospholipid content was higher in the FB than in the F. The primary components of sterol composition were β-sitosterol and campesterol. The main individual phospholipid classes were phosphatidylinositol and phosphatidylcholine in both oils. Linoleic acid was the predominant component (77.3% in the oil from the FB vs. 86.0% in the oil from the F), followed by comparable quantities of oleic acid. Palmitic acid was the main saturated fatty acid. To evaluate the therapeutic effect of isolated glyceride oils, the following indices were measured: index of atherogenicity, thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio. The study sought to compare the levels of glyceride oil, protein content, total sterol and phospholipid content, and to identify the main components of fatty acids, sterols, and phospholipids in the flower buds and fruits and their oils of L. indica cultivar ‘Hopi’. Full article

Rheumatoid arthritis (RA) is a chronic autoimmune inflammatory disease characterized by the inflammation of synovial fluid. The incidence of cardiovascular diseases (CVDs) is increasing in RA patients. This research is the first report to investigate the anti-arthritic effect of avocado peel nutraceutical (APN) and its potential in mitigating the cardiovascular risk associated with RA. The antioxidant activity and phytochemical composition of APN were assessed. The potential interaction of APN’s active compounds with protein tyrosine phosphatase non-receptor type 22 (PTPN22) was studied using molecular docking. The impact of APN on the plasma lipid profile, oxidative and inflammatory markers, and the indices of coronary risk and atherogenicity as CVD markers were evaluated. The gene expression of COX-2, IL-6, IL-1β, IL-10, and TNF-α in liver and spleen tissues were measured. The rat gut microbiota profile was investigated using 16S rRNA amplicon sequencing. APN exhibited high antioxidant activity, low atherogenicity and thrombogenicity indices, and a high ratio of hypocholesterolemic to hypercholesterolemic fatty acids indicating its cardioprotective potential. The administration of APN led to a reduction in oxidative stress markers, inflammatory markers, dyslipidemia, and CVD markers. APN administration downregulated the expression of COX-2, IL-6, IL-1β, and TNF-α genes, while the IL-10 gene was significantly upregulated in the liver and spleen. Treatment with APN was favorable in restoring eubiosis in the gut by modulating RA-associated bacterial taxa linked to impaired immune function and cardiometabolic diseases. In molecular docking, β-amyrin and ellagic acid showed the highest binding affinity for PTPN22. APN may represent a promising approach to ameliorating the cardiovascular risk of RA. The present results will be offering a foundation for future in-depth research in nutraceuticals from agriculture by-products. Additionally, they will be supporting the public health policies aimed at preventing and controlling rheumatoid arthritis. Full article