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Pumpkin seeds are well known for their nutritional value and health benefits. However, there were limited data on the pathway between phytochemical and nutritional values (amino acid, organic acid, mineral, and fatty acid content) of pumpkin seeds. For this purpose, the seeds of some Turkish pumpkin genotypes (NVS-1, NVS-2, KNY, KYS-1, KYS-2, BRS, EDR, and KRK) were analysed for their amino acids, organic acids, fatty acids, and mineral content. The wide variation between seeds in organic acids (KYS-2, 8.105 ng µl^-1; KRK, 1.939 ng µl^-1) and amino acids (KYS-2, 32.99 nmol µl^-1; KNY, 15.65 nmol µl^-1) content was observed. C18:2n6 and C18:1n9 were the most predominant fatty acids in the seeds, whereas C16:1n7 was the least abundant. Considering the mineral contents, seeds were relatively rich in potassium (2560.3-6697.5 mg kg^-1), phosphorus (529.8-1120,9 mg kg^-1), and magnesium (426- 1124,5 mg kg^-1). Moreover, the path diagram of phytochemical properties, nutritional value, and fatty acid content of pumpkin (Cucurbita pepo L.) seeds was determined. Consequently, the seeds of pumpkin cultivars were examined to find the best potential for a high nutritional value and contribution to the food industry.
 

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Some physico-chemical characteristics of Iranian linseed oil (Linum usitatissimum) such as oil content (44.25%), refractive index (1.47), peroxide (7.21meqO2/Kg Oil), iodine (170.67gI2/100g Oil), acid (3.10mgNaOH/g Oil) and saponification (191.73mgKOH/g Oil) values and fatty acid profile (C16:0, C18:0, C18:1, C18:2, C18:3) were studied. For preservation of ω-3 ingredients, the linseed oil that containing 43.18% of ω-3 fatty acid, were kept in frozen condition (nitrogen atmosphere and -30 º C temperatures) and its peroxide value was determined after 0, 7, 30, 60 and 90 days. Statistical analysis showed significant difference (p<5%) average amount of peroxide value only in first 7 days of storage time and its increase (8.30%) conformed to international standard.

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The white cheese has high percentage of fat, (saturated and cholesterol) which is not desirable from human health point of view. The aim of this study was to produce low cholesterol white cheese (Feta) by the substitution of milk fat with sunflower oil (S.O) and determine its effects on the chemical, microbial and sensory parameters of the white cheese. For this S.O (1.5, 2.5 and 3.5 percent) and monoglyceried stearat as emulsifier (5percent) were added to the milk containing (0.05, 1 and 2 percent fat). The chemical, microbial and sensory tests were done on the samples. The fatty acids profile and the cholesterol were also determined (GC). The results showed that by addition of the S.O, cholesterol and saturated fatty acids (SFAs) were reduced and the percent of unsaturated fatty acids (USFAs) increased significantly (p<0.05). In cheese samples with 1.5, 2.5 and 3.5 percents of S.O, the amount of cholesterol reduced from 115.1 to 66.2, 29.1 and 18.8 milligrams respectively and the percents of the reduction of SFAs were 43.2, 30.2 and 16.7 milligrams. The amounts of the USFAs increased significantly (p<0.05) in compare with the control. In sensory evaluation tests the samples with 1.5 and 2.5 percents of S.O preferred in acceptance by panels. The samples with 3.5 percent S.O had significant differences (P<0.05) in sensory properties with the other samples. The ratio of 1:2.5 (milk fat: S.O) was the proper substitution ratio which on that the amount of cholesterol and SFAs were reduced about 59 and 75 percents in the samples with the 29.1 and 30.2 milligram cholesterol and SFAs to compare with the control and the percent of USFAs increased from 27.3 to 68.3.

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Spinach is one of the most important leafy vegetables of chenopodiaceae family. This plant is native to Iran and has valuable nutrients. In this research mineral element content (like potassium, calcium, magnesium, phosphorous, iron, cupper, zinc), protein, total fiber, total fat, oxalic acid, phenolic compounds and fatty acids of seven Iranian spinach cultivars (Arak, Khorram Abad, Shirvan, Bojnourd, Karaj, Varamin and Lahijan) were analyzed and compared. Results showed that Arak cultivar had the highest amount of potassium, calcium and copper; Lahijan cultivar had the highest amount of magnesium and protein, Varamin cultivar had the highest amount of phosphorous, zinc, fiber and fat, Khorram Abad cultvar had the highest amount of iron. The lowest amount of oxalic acid was determined in Karaj and Lahijan cultivars (53.8 mg/ 100 g of fresh weight). Phenolic compounds had significant difference and cultivar Shirvan had the the highest amount of these compounds (110 mg Tanic Acid/gdw). The highest percentage of linolenic acid (ω3) and linoleic acid (ω6) were belonged to the Arak and Lahijan cultivars, respectively. Therefore Iranian spinach cultivars have considerable amount of minerals, fiber, protein, phenolic compounds, essential fatty acids (linolenic acid (ω3) and linoleic acid (ω6) and should be used in diet programs.

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The effects of dietary nucleotide at 5 levels of 0.0% (Control), 0.15%, 0.25%, 0.35% and 0.5% on the body composition and fatty acids of the grouper, Epinepheluscoioides, with initial weight of 10.70 ± 0.29 g was investigated for a period of 10 weeks. The results indicated improvedgrowth parameters uponadding nucleotide. The best value of growth parameters were observed at nucleotide level of 0.35% that statistically showed higher values for final weight, weight gain andcondition factor than other treatments (P<0.05).There was nosignificant differenceinsurvival(P>0.05). The 0.35% nucleotide level also resulted in a better fatty acids profile, including EPA, EPA+DHA and n-3 than the control. However, 0.5% nucleotide showed significantly higher saturated fatty acids, MUFA and n3/n6 than the control. No significant differences were observed in arachidonic acid and DHA among the treatments (P>0.05). Chemical analysis showed the highest muscle protein in 0.15% and the highest muscle fat in 0.15 and 0.25 treatments, which were significantly higher (P<0.05) than the control group. The results of this study showed that dietary nucleotide has positive effects on growth performance and fatty acid profile of the grouper and the 0.35% level had a better performance.

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The present study investigateeffect of different dietary macronutrient composition on fatty acids profile, body fat and pancreatic lipase enzyme activity in Siberian sturgeon. A group of 180 Siberian sturgeons juvenile (initial weight, 30 ± 5 g) were used in this experiment and fed on four isoenergetic diets. Diets were named LP-St (low protein and high carbohydrate: lipid ratio), HP-St (high protein and high carbohydrate: lipid ratio), LP-L (low protein and low carbohydrate: lipid ratio) and HP-L (high protein and low carbohydrate: lipid ratio). Fish were fed apparent satiety for 10 weeks. The samples were obtained from body carcass and juveniles intestine. In this study, the same level of fish oil and sunflower oil were used as a source of diet lipid content. The HUFAs content in HP-St and LP-L diets were showed highest and lowest value, respectively. The results showed the body fatty acidsprofiles was significantly affected by fatty acids composition in diets (P < 0.5). Diets with high protein and high carbohydrates concentrated SFA and MUFA in fish carcass. Moreover, the PUFA content increased in sturgeon fed with high lipid diet. However,the results of this study showed the body lipid content wasaffected by total lipid content of diet and lipase activity decreased in Siberian sturgeon intestine fed on LP-L diet with lowest HUFA.

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The fatty acid composition and changes in silver carp fillet after flash frying, frozen storage and deep frying of was studied. For this purpose, fillets with edible coating and uncoated were tested. Fillets after flash frying for 30s, cooling, packaging and cooling were kept in freezer for three months, then deep fried.  Flash frying and final deep frying increased the amount of total fat in fillets. The fat content of samples (5.07% at day 0) changed to 9.52 ± 1.97 and 7.54 ± 2.80 % after flash frying and to 9.33 ± 0.70 and 9.39 ± 0.24 % after final deep frying in uncoated and coated samples, respectively. Moisture content decreased after frying and increased after 3 months frozen storage (P<0.05). Twenty six saturated and unsaturated fatty acids were detected in samples. N-3/n-6 ratio was 3.37 in control samples. This ratio was 0.82 and 0.65 for uncoated and coated samples, respectively after flash frying and decreased to 0.66 and 0.28 after final deep frying. Atherogenic index (AI) and thrombosis index (TI)  in day 90 after final deep frying in uncoated and coated treatments were 0.60, 0.53 and 0.57 and 0.69, respectively. 

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  Low stability in vegetable oils has been a quality problem. On the other hand the stability of vegetable oils depends on the composition of fatty acids especially oleic and linoleic acids. The aim of this study is finding one or more optimum ratio of the mixture of sunflower and canola oils that have good stability as well as suitable amount of essential fatty acids. The other aim is survey of dependence of stability to the amount of fatty acids in the mixture of sunflower and canola oils. In this study 7 samples of deodorized (and without any synthetic antioxidant) oils were prepared from several ratios of sunflower and canola mixtures. Metrohm rancimat was employed to evaluate the stability of the samples at 110°c. Fatty acids composition was determined with GC and peroxide ,iodine value and refractive index at 40◦c be measured. There was a strong straight linear correlation between stability and the amount of oleic acid ( r=0.988 , P-Value=0) but there was a straight reverse correlation between stability and the amount of linoleic acid ( r= -0.988 , P-Value=0). Results showed that the canola oil in spite of its higher linolenic acid, had higher stability than sunflower oil. Between the amount of canola oil in mixture (with sunflower oil) and iodine value (r=-1, P-Value=0) and refractive index (r=-1, P-Value=0) there were reverse correlation. Results demonstrated that sunflower oil, in spite of its lower linolenic acid, had very lower stability than canola oil. The reason may be that sunflower oil has high content of linoleic acid, while canola oil has high content of oleic acid.  With the considering the results, it is recommended that canola oil can be added to sunflower oil to increase its stability and nutritional values. Moreover two formulas "70% canola oil+ 30% sunflower oil" and "50% canola oil+ 50% sunflower oil" proposed as suitable blends.

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The aim of this study was to assess the effects of triploidy induction on survival, growth performance, body composition and fatty acid profiles in rainbow trout. Eight female (1600±246 g) and 6 male (1393±186 g) of four-year rainbow trout broodstock were selected and stripped. Heat shock treatment achieved 10 min after fertilization, for 10 min and in 28˚C water bath. Based on red blood cell analysis, the overall triploidization success level was 87.1±1%.The survival rate from fertilization to eyed stage in triploid group (86.31 ± 1.21%) was significantly (p < 0.05) lower than that of diploid group (92.12 ± 1.59%). The survival rate from eyed stage to hatching in triploids (94.04 ± 1.33%) was significantly (p < 0.05) lower than that of diploids (98.10 ± 0.45%). Growth performance (initial and final weight, weight gain, specific growth rate and condition factor) was significantly higher in diploids as compared to triploids (p<0.05) after 38 days of rearing. Proximate compositions of fish including protein, fat and ash were not affected by triploidization, but triploids showed higher moisture content compared to that of the diploids. Moreover, the results showed that the levels of saturated fatty acids increased and the levels of unsaturated fatty acids decreased as an effect of triploidy induction. 

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The effect of cold-smoking was studied on the production of polycyclic aromatic hydrocarbons (PAHs), quality indexes, microbial community and omega-3 fatty acid profile of common carp. Thus, the fresh fish was smoked and stored for 30 days at 4^°C. The nutritional values of both fresh and smoked products (protein, lipid, moisture and ash), pH and TVB-N indexes, microbial count including TC, molds and yeasts, were determined and polycyclic aromatic hydrocarbons PAHs, carcinogenic PAH₄ compounds and also fatty acids composition were determined using HPLC and GC, respectively. The results showed that microbial community was well controlled and moisture content decreased during smoking, thus protein and lipid content were increased (P<0.05). TVB-N index for fresh fish was 10.87 and increased to 14.01 and 18.10 mg/100 in smoked and 30^th days of production, respectively (P<0.05). High molecular weight of PAH₄ were evaluated at 0.20, 1.70 and 1.30 µg/kg, respectively (P<0.05). No benzo[a]pyrene as a carcinogenic hydrocarbon in fresh fish was found, while it was found during smoking process (0.40 µg/kg) and after 30 days of storing (0.30 µg/kg) (P<0.05). The ω-3 fatty acids were determined in a range of 5.38 and raised to 5.53 g/100g in smoked fish and 5.47 g/100g after 30 days, which was insignificant (P>0.05).The results also showed that cold-smoking and one month storing at 4^°C didn't change the composition of carp fatty acid, and useful series such as ω-3, ω-6, EPA and DHA were well preserved.

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  Studies were conducted on properties of oil extracted from seeds of three date palm( phoenix dactylifera) cultivars, Khadrawi, Dayri and saamaran, grown in Khuzestan. Date seeds consistuent  approximately 10% of the fruit. Amounts of seeds can be made available after the progress in date industrialization. Seeds contained 8.5-10.8% fat. The following values were obtained for samples: iodine value 44.1-48.2, saponification number 214-226, peroxide value 17-22, acid value 0.98-1.28, refractive index 1.450-1.459, specific gravity 0.91656-0.91793, viscosity 18.1-20.8 mPa.s. Gas-Liquid Chromatography revealed that major unsaturated fatty acid was oleic acid (38.76-41.15%), while the main saturated fatty acid was lauric acid (22.49-25.44). Capric , myristic , palmitic , stearic and linoleic acid were also found 0.19-1.8%, 12.47-18.73%, 9.91-11.5%, 1.92-2.36%, 6.18-7.25%, respectively. Linolenic, arachidic and behenic acid were also found only in Dayri and saamaran very low.Results showed that date seed oil could be used in cosmetic, pharmaceutical and food products.

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  Shallot (Allium hirtifolium Boiss.) is a perennial plant from Alliaceae family. It is native to Iran and grows as a wild plant. This research was carried out to determine the fatty acid profiles and mineral elements (K, Na, Mg, Fe, Cu, Zn, Mn) of seventeen Iranian shallot landraces (Kangavar, Siakhdarengoon, Sahneh, Ashtian, Dashtearzhan, Koohrang,   Sepidan, Divandareh, Boroujerd, Khomein, Yasuj, Nahavand, Khansar, Harsin, Arak, Doshmanziare and Koohmaresorkhi). Results showed that the highest and lowest dry matter (36.71 and 29.15%) were belonged to Harsin and Doshmanziare landraces, respectively. Kangavar landrace had the highest amount of Fe and Cu and Koohrang landrace had the highest amount of Mg. The highest amount of Na was determined in Harsin landrace. The highest amount of K and Mn were determined in Sahneh and Zn in Khomein landraces. Determination of fatty acids with gas chromatography showed that the highest lonolenic acid (ω3) and linoleic acid (ω6) were observed in Ashtian and Sepidan landraces, respectively. This research showed that Iranian shallot landraces are important in mineral elements and essential fatty acids content and are recommended for human nutrition.  

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In this study, a total of 10 sample of pasteurized butter packaged by dairy industries was collected randomly from the distribution centers of these products and their chemical & microbial characteristics were analysed, based on standard methods. Fatty acid profile of all samples were also determined by Gas Chromatography. The results showed that in chemical properties 1 sample  had less fat content (84%) than the standard value, 2 samples (236.4 and 236.9) had more saponification value than the standard limit and solid non fat content of 2 samples (3% and 2.6%) were more than the standard value. In microbial analysis 2 of 10 samples showed coliform (110 and 100/gram), 2 samples E.coli (2 and 3/gram) & 1 sample (333/gram) mold contamination more than the standard limit but staphylococcus aureus was not observed in any of the samples. With regard to that the imported butters were pasteurized, the microbial analysis results can indicate on the contamination of some samples during packaging or unsuitable handling and storage before packaging.

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The effect of different lipid extraction methods (including, Bligh & Dyer, Smeds, Bligh & Dyer using Dichloromethane, Folch, Roese Gottible, Soxhlet used petroleum ether – dry and wet-  and Soxhlet used N-hexane) on total fat and fatty acid composition in rainbow trout (Oncorhynchus mykiss) was investigated. According to the results, the Bligh & Dyer method showed a higher fat extraction efficiency than Soxhlet (wet), Smeds and Roese Gottible, while no significant difference was observed with the other methods. No significant differences were found in total SFA, total MUFA, and total PUFA of different extraction methods. The omega-3/omega-6 ratio ranged between 0.20-0.29. The highest amount of polyene index (PI) was 0.34, but no significant differences were found between different extraction methods. Taking fat quality and quantity, finance, toxicity, and theease of operation, the most efficient method for rainbow trout lipid extraction was the “optimized Bligh & Dyer using Dichloromethane”.  

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  This study was performed to determine proximate composition and fatty acids in muscle of common carp and grass carp that are commonly consumed in Iran. There is no significant difference in the content of protein, lipid and ash samples of in these two fish species (p>0.05). Grass carp had significantly higher moisture contents than common carp. The fatty acid composition of common carp and grass carp were found to be 32.86 and 34.06% saturated (SFA), 39.43 and 25.02% monounsaturated (MUFAs) and 24.13 and 37.54% polyunsaturated fatty acids (PUFAs), respectively.  In both fish, palmitic acid C16:0 and oleic C18:1 n-9 acid were the principal saturated and monounsaturated fatty acids, respectively. The dominant poly unsaturated fatty acid (PUFA) was Docosahexaenoic acid (C22: 6n-3) in grass carp and Linoleic acid (C18: 2n-6) in common carp. The content of n3 PUFAs was 8.6% for common carp and 25/3% for grass carp. Arachidonic acid (20:4n6) content was 2.55% in grass carp and 1.33% in common carp. Muscle fatty acid composition of common and grass carp showed that there are significant difference in among all the fatty acids except for 22:0 and SFA(p<0.05).

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          Seventy walnut (Juglans regia L.) genotypes were selected in Markazi province in 4 different geographical locations, based on their regular bearing and high productivity, and were evaluataed for several pomological characters during 2007 growings- season. Among the 70 preselected genotypes, 12 superior ones were considered for further evaluation for kernel’s oil and fatty acid compositions. In these genotypes, the fatty acids compositions in three oil samples were determined by gas chromatography. In the evaluated genotypes, the oil percentage varied from 51.0 to 73.0. The fatty acids palmitic, stearic, oleic, linoleic, and linolenic composition were variable greatly among studied genotypes. Result indicated that palmitic acid was the main saturated fatty acid component (6.09-8.12%) followed by stearic acid (2.19-4.10%). The oleic acid was the only monounsaturated fatty acid componenet and was varied from 20 to 43 percent. The highest content among fatty acids was belong to linoleic (37.39-58.95%). Unsaturated fatty acids were found as 85% of the total fatty acids content of the oil. While maximum content of the saturated fatty acids was found 12.36%. It seems that the differences in oil percentage and the fatty acids compositions will be related to both genetic diversity of studied genotypes as well as cultural and ecological conditions of the growing regions.In conclusion, the kernel of the genotypes MS10, MS68, MS69 and MS70 with higher linoleic and linolenic acid percentage, have a higher food quality from the genotypes of  MS11   MS12, MS15, MS23, MS27, MS43, MS52 and MS54.                                                               

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  Hazelnut is a rich source of energy and contains 40-60% lipid. Because of its high oil content, essential fatty acids, phytosterols, antioxidants and minerals has a high nutritional value. However, phytosterol oxidation products (POPs) may have negative effects on health. In this study, effects of hazelnut oil refining were studied on fatty acid composition, phytosterols, POPs and tocopherols. Fatty acid composition, phytosterols and POPs after separation and enrichment with solid phase extraction (SPE) were analyzed with gas chromatography (GC) and tocopherols determined with high performance liquid chromatography (HPLC). Refining processes had negligible effects on fatty acid composition of analyzed hazelnut oil sample. However, refining processes had noticeable effects on phytosterols, POPs and tocopherols. In the refined oil, total amount of phytosterols, POPs and tocopherols were reduced from 1369.8 ppm, 10.57 ppm and 334.4 ppm to 1061 ppm, 3.19 ppm and 183 ppm, respectively.

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  In order to study the effects of different nutrition systems (organic, chemical, integrated) and plant growth promoting rhizobacteria (PGPR) on on the grain yield, seed oil content and fatty acid composition in Sunflower (Helianthus annuus L. . cv. Alestar) an experiment was conducted using Alestar cultivar at the research farm of college of agriculture, Tarbiat modares university of in 2007. Five levels of nutrition systems including F1(100% organic), F2(75% organic+25% chemical), F3(50% organic+50% chemical), F4(25% organic+75% chemicaL), F5(100% chemical) in main plot and two levels of biofertilizer I1(inoculation) and I0 (control) as subplot were used in a split plot arranged in a randomized complete block design with three replications. Results showed that the integrated fertilizer system had higher grain yield than the other fertilizer systems (F3›F4›F2›F5›F1). Maximum and minimum oil content were obtained with the F3 treatment and F1 respectively. The oil saturated fatty acids(acid palmitic and acid stearic) decreased significantly, while insaturated fatty acids( linoleic acid and oleic acid) increased significantly in response to raising the FYM-rate. The highest linolenic acid and oleic acid were observed in F3 and F1 treatments respectively. The results revealed that PGPR improved plant productivity and quality in sunflower seed. The inoculation of PGPR (I1) increased, grain yield, oil content and unsaturated fatty acids and decreased saturated fatty acids compared with untreated plants I0.

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The seeds of two date palm (phoenix dactylifera) cultivars, kabkab and Mordasang were analysed for their chemical composition and fatty acid profiles. The average constituents were obtained as protein 5.65%, fat 9.3%, ash. 1.25%, total carbohydrate 83/8%, acid detergent fibre 48.5%, neutral detergent fiber 67% (on a dry weight basis). Mineral analysis showed higher concentration of k, ( 300mg / 100gr dry weight) followed by P,Mg, Ca and Na. Among the microelements, Fe was higher concentration (7.5 mg/ 100 gr dry weight) followed by Mn, Zn and Cu. Gas-liquid chromatography revealed that the major unsaturated fatty acid was oleic acid (45. 36%), while the main saturated fatty acid was lauric acid (19.98%) . Myristic, palmitic, linoleic and stearic acids were also found average value being 11.12, 10.81, 8.66 and 3.39% respectively. The Result showed that date seed contained large quantities of fibre and most likely, resistant starch that may have potential health benefit. Date seed oil could be used in cosmetic, pharmaceutical and food products. Further research is needed to characterization, antimicrobial, antioxidant and other health promoting activities constituents in date seed.