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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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  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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  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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  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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The changes on proximate and fatty acids profile during surimi production and also during frying of fish fingers produced from mince and surimi of common carp were investigated. In surimi production process, moisture increased from 70.95% to 75.17% and instead crude protein and fat was reduced from 18.71% to 12.22% and 2.27% to 1.98%, respectively. After frying of fish finger produced from mince and surimi in sunflower oil, crude fat were increased from 2.27% to 5.58% and 1.98% to 4.01%, respectively. Crude protein and moisture was decreased during frying. Totally, sixteen fatty acids were identified of saturated, polyunsaturated and monounsaturated fatty acids in fish fingers. Washing of fish mince reduced myristic acid content from 7.98% to 1.30%. During frying the content of oleic, linoleic and palmitic acid were increased in fish fingers and instead the other fatty acids percent was decreased after frying. PUFA/SFA ratio in fish finger produced from mince and surimi during frying was increased from 0.45 to 0.65 g/100 g fatty acid and 0.61 to 0.62 g/100 g fatty acid, respectively.

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Modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (Precooking and Sterilization) were evaluated. Results showed, precooking led to decrease total fat and increase conjugated dines. The amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after sterilization. Steaming had no effect on the fatty acid composition of silver carp however after sterilization as a penetrate of filling media linoleic and linolenic acids to fish tissue, fish fatty acids composition changed. Simultaneous a lot of fish fatty acids penetrate to filling media. This investigation showed, in spite of changes occurred on lipid quality due to canning process, the final product had adequate quality for human consumption.

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Iran annually exports considerable quantities of nuts such as almonds, hazelnuts, pista-chios and walnuts. The fatty acid profile of these nut oils as an index of their quality was determined using gas chromatography. Results indicated that oleic acid (C18:1) was the major fatty acid in almonds (75.37%), hazelnuts (76.21%) and pistachios (60.49%) fol-lowed by linoleic acid (C18:2), whereas in walnuts, the main fatty acid was linoleic acid (49.84%) followed by oleic acid. However, in all cases palmitic acid (C16:0) was detected at a much lower level than those of oleic and linoleic acid (7.26, 5.29, 7.20, 9.23%, respec-tively).

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The main focus for this study was to compare and evaluate the quality changes and to determine the shelf life of frozen Scomberomorus commerson fillet using quick and slow freezing methods. Scomberomorus commerson fillets were frozen by slow and quick freezing methods and kept in the freezer at -18°C for 180 days. Then proximate analysis, chemical test (Total volatile base nitrogen; TVN, Thiobarbituric acid; TBA), drip loss, fatty acids profile and sensory analysis were assessed. Generally, Ash content, TBA, and TVN, drip loss, SFA values were significantly increased during storage time where as the moisture, protein, fat, PUFA and MUFA were significantly decreased (P<0.05). The ratio of TVN, TBA and drip loss was found to be higher in slowly as against quickly frozen fish. The PUFA (19.71), MUFA (23.40) and ω3 (14.69) of the quick samples was higher than that of the slow samples (16.99, 22.64, 12.34%, respectively). Regarding sensory analysis, both samples were in acceptable condition but the quality of quick samples was better than slow frozen samples. The quick freezing method was generally much more influent on quality parameters than slow freezing method.

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High intakes of trans fatty acids (TFAs) is an important risk factor of several disease's specially cardiovascular diseases. Common sources of TFAs are margarines and foods containing partly hydrogenated vegetable oils. Some of the confectionary products like Danish pastries are produced using a kind of partially hydrogenated vegetable oil. Our study was developed to determine the fat content and fatty acid profile of Danish pastries produces in Tehran. 30 of Tehran confectionary producers were randomly chosen using the data from Iran’s national center of statistics, and samples were collected from them. The fat content of samples was extracted using rotary and fatty acid composition of them was determined using GC-FID. Estimation of fatty acid contents of samples performed using SPSS ver 15. Our study showed that an average of 29.5 % ± 0.5 of weight of Danish pastries produced in Tehran is fat. Trans fatty acids consist of an average of 22.3 % ±0.75 of extracted fat. The mean value of saturated fatty acids in samples was 34.2 % ± 0.78. According to the results of this study, each one average Danish pastry that weighs 60 gr, includes approximately 18 gr of fat. About 4 grams of this fat consists of trans fatty acids that are two timed more than the upper limit for taking trans fatty acids in a day.

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In this research we scrutinize the temperature effect on ∆ECN42 and the olive oil produced in Shiraz during 1388 crop year in Iran. Samplings were divided into two groups of natural and refined olive oil. The analysis of fatty acids was done by GC apparatus and with uses this result theoretical ECN42 by software was analyzed. The essential ECN42 was analyzed by HPLC apparatus as well. Statistical analysis showed a positive relation between 2 parameters of ECN42 and linoleic acid (0.05). And statistical test of theoretical and essential ECN42 showed a significant relation in 0.01 levels.

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In this study, the effect of red and blue illumination on continuous culture of two different species of microalgae and cynicocytosis was studied. Comparison of blue and red lights in the cyanobacteria, Synechocystis sp. PCC6803, showed that this specie grows very fast under red light illumination, but it has very slow growth rate under blue light exposure. In spite of huge difference in growth rate, the lipid content and the fatty acid composition of Synechocystis was approximately the same for red and blue light illumination. For microalgae, Chlorella Sorokiniana, the blue light resulted to slightly higher growth rate than the red light. The C18:3 unsaturated fatty acid content was significantly higher for red light illumination compare to blue light illumination. Overall, considering the lower energy requirement for illumination of red, this light is more efficient than blue light for cultivation of Chlorella Sorokiniana.

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Aim: The objective of the current study was to evaluate the effectiveness of various extraction techniques, namely supercritical carbon dioxide (SC-CO₂), ultrasound, and enzymatic methods, in comparison to the conventional wet reduction method, in terms of oil yield, quality attributes, and fatty acid composition in common kilka oil.
Materials & Methods: Mentioned methods were used to extract fish oil. Then, their quality oxidation, including PV, TBA, FFA, and CD, and fatty acid composition were evaluated.
Findings: The study's findings revealed that the SC-CO₂ extraction method exhibited the most favorable outcome in terms of extraction yield, achieving a remarkable rate of 89.6%. The lowest oxidation indexes including PV (1.78 ± 0.19 mmol.kg^-1), TBA (0.54 ± 0.03 mg MA.kg^-1), FFA (35.49 ± 0.52 mg FFA.g TAG^-1), and CD (7.61 ± 0.34 %) was found in oil extracted with SC-CO₂ method. The fatty acid profile of oil extracted by SC-CO₂ exhibited higher polyunsaturated fatty acid (PUFA) (29.81 ± 0.27) and lower saturated fatty acid (SFA) (27.64 ± 0.20) and monounsaturated fatty acid (MUFA) (34.78 ± 0.67) than those obtained by the other extraction methods (p > 0.05). The n-3/n-6, PUFA/SFA, and EPA + DHA/C16 ratios were higher for oil extracted by SC-CO₂ than the other three methods. Conclusion: The common kilka oil, extracted through supercritical carbon dioxide (SC-CO₂), can be regarded as an abundant source of crucial polyunsaturated fatty acids belonging to the n-3 series.
 

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Bacteria are used directly by zooplankton as a food source. The purpose of this study is to use straw as a substrate for the proliferation of bacteria in geomembrane pools and its effects on the production and biochemical compositions of Artemia. One week before Artemia culture, the pools inoculated with Dunaliella sp. and straw (particles less than 200 microns) as follows: treatment 1= geomembrane pool containing Dunaliella sp. (one week of algae cultivation), treatment 2 = geomembrane pool containing Dunaliella sp. and 0.5 grams per liter of straw (one-week algae cultivation and adding straw from the second week), treatment 3 = geomembrane pool containing Dunaliella sp. and 0.5 g/l of straw (algae cultivation and adding straw from the first week) and treatment 4= geomembrane pool containing 0.5 g/l of straw (adding straw from the first week). Artemia was cultured for 18 days and fed based on a turbidity depth of 15 cm. The highest growth rate was observed at the end of day 18 in treatment 3 (P<0.05). The highest amount of protein was obtained in treatment 1 (P<0.05). The highest amount of biomass was observed in the control and T3 groups (P<0.05). The presence of straw in Artemia pools decreased EPA fatty acid by 5-7 times less than the control (P<0.05). Artemia can grow while feeding on environmental bacteria. Applying straw in Artemia cultivation can lead to an increase in PUFA fatty acids with 18 carbon chains.

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