جستجوی مقالات مرتبط با کلیدواژه « fatty acids profile » در نشریات گروه « صنایع غذایی »

The present study was performed to evaluate the fatty acid profile of the oil extracted from Sajama, Giza1 and Redcarina varieties of quinoa seeds cultivated in Iran.Sajama, Giza1 and Redcarina quinoa seeds varieties were obtained from Seed and Plant Breeding Research Institute, Karaj, Iran.In order to extract oil from the seeds, Soxhlet method was used. First, the process of methyl esterification of fatty acids was performed and then the profile of fatty acids was evaluated using GC-Mass.The results showed that Sajama quinoa cultivar had the highest (10.19±0.98%) and Redcarina cultivar (2.55±0.21%) had the lowest amounts of extracted oil.Linoleic acid was the most abundant fatty acid known in the seeds of quinoa cultivars.The frequency of linoleic acid in Giza1, Redcarina and Sajana cultivars of quinoa seeds was 60.17±5.37%, 57.30±5.15% and 52.27±4.92%, respectively.Palmitoleic acid and tricosilicic acid were not found in the in Giza1 and Redcarina cultivars of quinoa seeds.Decosahexanoic acid and tricosanoic acid fatty acids were not found in Sajana quinoa seeds.The highest amounts of myristic, palmitic, hexadecanoic, stearic, oleic, linoleic, gamma linolenic, alpha-linolenic, arachidic, eicosadnoic, behenic, erosic, cervonic and tricosilicic fatty acids were seen in Redcarina, Sajama, Sajama, Sajama, Giza1, Giza1, Sajama, Redcarina, Sajama, Sajama, Sajama, Giza1, Redcarina, respectively. Quinoa seeds seem to be a good alternative to some cereals for example rice due to high content of essential fatty acids.

One way to turn chicken waste into high value-added product is to produce fermented silage (biosilage). This product is superior to fish powder due to its characteristics such as high quality protein, probiotic bacteria and low price and can be considered as a suitable alternative for feed industry. Silage can be produced from protein wastes by both acidic and biological methods. The acidic method of producing silage (acidic silage) uses a variety of organic and inorganic acids such as formic acid and sulfuric acid. In the production of biological silage, two methods of autolysis (using internal enzymes) and fermentation (using microbial starters) are used. Starters used for inoculation are mainly from the group of lactic acid bacteria. To produce silage, protein wastes are used, especially fish wastes. Since poultry waste has not been used for biosilage production in the country so far, the aim of the present study is to produce biological silage from chicken waste and evaluate the profile of amino acids and fatty acids in the biosilage. 

Chicken intestine was prepared from meat production complex in Golestan province, Kordkoy city and also Simin Naz poultry industrial slaughterhouse in Sari and was transferred to the processing pilot of Caspian Sea Ecology Research Institute in the shortest time in cold container. During the biosilage production process, protein-degrading bacteria (containing protease enzymes such as gram-positive sporulated bacteria) and acid-producing bacteria (to reduce the pH of the suspension and accelerate the fermentation process, such as lactic acid bacteria) were used as initiator bacteria or microbial starters for intestinal digestion. The product was analyzed for protein, fat, moisture and ash according to standard methods. In this study, high performance liquid chromatography (HPLC) of Cecil model (Seri 200) was used for amino acids analysis. Samples were prepared for assaying amino acids profile in two stages including hydrolysis and derivatization and the results were expressed in grams per 100 grams of substrate. To determine the fatty acids composition of the biosilage sample, the fat was first extracted. In order to evaluate the profile of fatty acids, a Shimadzu model gas chromatography device was used and the results were expressed as a percentage. 

The product produced contained about 60% protein and 21% fat. According to the results, the total of essential amino acids in the produced biosilage was 24.416, the total of non-essential amino acids was 30.959 and the total of essential and non-essential amino acids was 55.375 g per 100 g of substrate. Among essentialamino acids, the highest amount belonged to the amino acids leucine (7.334±0.45 g/100g) and valine (4.71±0.27 g/100g) and among non-essential amino acids, the highest amount belonged to glutamic acid (10.6±0.73 g/100g) and alanine (5.864±0.81 g/100g). It was also found that all essential amino acids except tryptophan are present in biosilage. Evaluation of biosilage fatty acids profile revealed that the total amount of saturated fatty acids (SFA) was 33.57%, monounsaturated fatty acids (MUFA) was 41.17% and polyunsaturated fatty acids (PUFA) was 24.36%. It was further found that in biosilage the total omega 3 was 2.07%, the total omega 6 was 22.91% and the sum of EPA and DHA was 2.06%.The profile of amino acids and fatty acids in the biosilage produced from chicken waste is almost the same as that of other products made from protein waste (such as fish meal, fish waste biosilage and hydrolyzed protein powder). This property, along with cheap production and high nutritional value, allows the use of biosilage obtained from chicken waste in the livestock, poultry and aquatics feed industry.

Kaymak or Sarshir, a traditional dairy product, is served in Iranian breakfast. The aim of this study was to investigate the fatty acids profile, physicochemical properties (texture, color, pH, acidity, the content of dry matter, fat and protein) and organoleptic aspects of Gilanvand and Dalirankaymaks in comparison to the heavy cream. To study more closely the texture and appearance differences of these products, scanning electron microscope (SEM) images were also prepared. The obtained results showed that the contents of fat and dry matter in heavy cream were higher than the kaymaks; however, Gilanvandkaymak had the highest protein content, acidity, and b*-value. Based on the study of the fatty acids profile, palmitic acid and cis-oleic acid were recognized as the most dominated saturated and unsaturated fatty acids, respectively. Microstructural analysis of SEM revealed that the structure of the protein in the fat field was compact, irregular and abundant in Gilanvandkaymak which influenced the product properties. The hardness, gumminess, and adhesiveness of the heavy cream were highest in comparison to the kaymaks. The Gilamvandkaymak obtained higher scores in evaluating the taste and total acceptance. In conclusion, it can be mentioned that the Gilamvandkaymak will have high potential in marketability by considering its higher protein content as well as total acceptance.

The aim of this study was to evaluate the composition of fatty acid and qualitative characteristics of virgin olive oils produced in different provinces of Iran including Gilan, Golestan, Zanjan, Qazvin, Qom and Fars. Acidity, peroxide, extinction coefficient differences (∆k), fatty acid compositions were measured. The results showed that acidity, peroxide and extinction coefficient differences of most samples, except for the Fars and Golestan (F, Go3), and levels of fatty acids of all oils, except for miristic acid of Qom and Zanjan (Qo, Z2), were in accordance with the national and International standard of Olive Oil. The highest monounsaturated fatty acids, MUFAs (72.12-76.21%) were traced in samples from Zanjan, Golestan and Qazvin provinces which showed the lowest saturated fatty acids, SFAs (16.99-17.99%), poly unsaturated fatty acids, PUFAs (6.49-10.42%) and Cox indices (1.49-1.84%). Based on results obtained, the sample of olive oil of Golestan, Zanjan, and Qazvin (Go1, Qa1 and Z1) were in the highest quality categories and of Fars (F) was in the lowest quality categories with different indices from other samples. Since various parameters affect on the quantity and quality of olive oil and, beside that, the low quality samples can also be found in those provinces where high quality of olive oile are produced, the fatty acids profile alone could not be consider as sole factor to geographically classify the quality of olive oil, but it can be used as one of the important iindicators in quality classification of olive oil