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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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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.

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The effect of different levels of fucoidan on fatty acid profile and growth of rainbow trout were investigated. 150 fish (average weight 18.84 ± 70.7) were distributed in 15 fiberglass tanks (100 liters) and fed for 8 weeks at different levels (0 (control), 0.1%, 0.5%, 1% and 2% fucoidan). The results showed that the treatment with the highest amount of fucoidan had the highest final weight, specific growth rate and body weight gain, and there was a significant difference between treatments (p <0.05). There was no significant difference between feed conversion ratio and different treatments (p> 0.05). The difference between EPA, DHA, SFA, MUFA, n-3, HUFA and ratio of n-3 to n-6 was not significant (p >0.05), while PUFA and Arachidonic acid significantly different between treatments (p <0.05) and the highest value was observed in in treatment 2 and 1% respectively. Based on the results of this study, it can be concluded that this type of Polysaccharide at high doses (1 and 2% of fucoidan) can improve the growth performance and maintain the quality of muscle fatty acids.

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Application of synthetic antioxidants is restricted due to possible toxic and carcinogenic products resulting from their decomposition. Thus, studies on natural antioxidant as an alternative to synthetic antioxidants would be of great importance. In this study, rosemary, oregano and mint powders were added to virgin olive oil at level of 2.5% (w/w) and then stored for 7 days at 75°C in two forms of sealed and unsealed for further analysis. Free fatty acid content, peroxide value, cis-trans isomers and oxidative stability of samples based on peroxide value changes were measured. Results showed that an increase occurred in oxidative stability of virgin olive oil samples containing rosemary and mint powders. There was also no significant difference (p>0.01) between control and spice treated samples in cis-trans fatty acids, SFA, MUFA, PUFA, TTFA, oxidative stability and MUFA/PUFA ratio.

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Changes in the fatty acid content, during frozen storage at -24°C of Caspian kutum (Rutilus frisii kutum), golden grey mullet (Liza aurata), common carp (Caprinus carpio), pike perch (Sander lucioperca) and common kilka (Clupeonella cultiventris caspia), caught from south Caspian Sea were studied in the present work. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), ecosapentaenoic acid plus docosahexaenoic acid/palmitic acid (EPA+DHA/C16), n3 PUFA/n6 PUFA (n3/n6) and polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) were investigated during a six month period. Results indicated that due to the decrease in unsaturated fatty acids particularly PUFAs (9.25-23.03%), and lower ratios of n3/n6 (2.02-6.06), EPA+DHA/C16 (polyene index; 0.21-0.65) and PUFA/SFA (0.18-0.64) the poststorage nutritional values of these species significantly decrease.

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Field experiments were conducted to investigate the effects of sowing dates and irrigation on seed quality of a spring-type safflower cultivar, in Karaj-Iran, during 2008 and 2009 growing seasons. A split plot design based on a randomized complete block layout with three replications was used in which sowing dates and irrigation treatments comprised the main plot and sub-plot, respectively. The results showed the highest oil yield, oil content, protein yield, and linoleic acid content of safflower seed for sowing date of 19^th of April and under non-water stress conditions. The highest seed protein, oleic acid, and palmitic acid contents were obtained for sowing dates of May 5^th and 20^th along with ceasing irrigation at heading, flowering, and seed filling stages, respectively. Under arid and semiarid Mediterranean conditions prevailing in Karaj, late sowing date led to a greater simultaneity of reproductive stages and higher temperature, which made the negative effect of water stress more prominent than in the early sowing dates.

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To investigate of enrichment of breast and thigh meat using vegetable oil sources and effect on oxidative stability of meat during storage, the experiment using 1-old day chickens Arian commercial strain was conducted. Experimental diets were prepared with canola oil or pumpkin seed oil and their fatty acid profiles were determined. The chicks were fed one of two diets during the breeding period in four replicates per treatment . The results showed that thigh meat of broilers were fed with canola oil, significantly contained higher linolenic acid , oleic acid, and total unsaturated fatty acids (USFAs) and those were fed with diets containing pumpkin seed oil contained significantly (p<0.01) higher linoleic acid, arachidonic acid (omega 6) and total polyunsaturated fatty acids (PUSFAs). The amount of linoleic acid and linolenic acid in the breast meat was not affected by the type of oil. But, oleic acid values (omega 9), ratio of USFAs / SFAs and ratio of PUSFAs / SFAs in canola oil-fed chickens and arachidonic acid (omega-6) in chickens pumpkin seed oil-fed were higher (p<0.01). The amount of malondialdehyde (MDA) in thighs and breasts were increased during storage at refrigerated temperature. Thigh meat MDA value of canola oil-fed broiler was significantly higher at the end of storage period (p<0.05). At freezing temperature, the oxidative stability of thigh and breast meat of broiler were fed pumpkin seed oil was significantly higher (p<0.05). Therefore, by manipulating the combination of dietary fatty acids with vegetable oil sources, can be altered the pattern of thigh and breast fatty acids profile. During the storage period, oxidation spoilage increases in meats enriched with PUSFAs, especially omega-3 fatty acids. Key words: Oxidation, Fatty acid profile, Omega 3, Oxidative stability, Vegetable oil, Enrichment

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One way to protect food and nutrients is to use gamma irradiation. Gamma rays are capable of influencing fatty acids, thus, this research was carried out to test the impact of using gamma rays on pistachio stored for six months and to determine the optimal effective dose of gamma with no negative impact on the amount of fatty acids in different types of pistachios. Three doses including 3, 5, and 9 kGy of gamma rays were used to protect and store different pistachios in Kerman. After being exposed to gamma rays, the pistachios were stored for six months in a storehouse at 5°C and (9-43%) RH. Every three months, the samples were analyzed. The greatest amount of oleic acid was found in Ahmad Aghaei pistachio type (62.08%) followed by Ohadi (61.03%), Kaleh Qouchi (59.83%), and Akbari (55.80%) types (P< 0.05). Over time, oleic acid and unsaturated fatty acids decreased in all of the control and test samples. After three months of storing, in Ahmad Aghaei pistachios irradiated with a 3 kGy dose of gamma, the amount of oleic acid fatty acid was 45.15%. With 5 kGy dose, after three months, oleic acid fatty acid was 66.65%, and with 9 kGy dose after three months, it was 59.90%. Therefore, it can be concluded that the use of irradiation doses of 5 and 9 kGy affects the increase of unsaturated and derived fatty acids, thus, the dose of 5 kGy irradiation is most appropriate.
 

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Identifying and extracting new sources of edible oil from food waste, such as tomato seeds and optimizing extraction conditions is a major step forward in edible oil production. The effects of the extraction method and microwave pretreatment of tomato seeds on the fatty acids profile of oil samples and their chemical characteristics were evaluated. The seeds were treated with microwaves power levels (0, 200 and 500 W) and different process times (0, 1, 3 and 5 min) and their oil was extracted by Soxhlet and press methods. The fatty acids composition of the oils was determined by gas chromatography. Fatty acid properties of the oil samples were evaluated by the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and oxidative stability (Se Index) indexes. Data were analyzed with a factorial treatment structure in a completely randomized design in three replicates. The dominant fatty acids in the profile of oil samples were linoleic acid (51.73 %), oleic acid (25.85 %), and palmitic acid (12.84 %). The mean peroxide and acid values of seed oil obtained by press and Soxhlet methods were 0.58 and 2.2 milliequivalents of oxygen per kilogram of oil and 0.1 and 0.14 milligrams of potassium hydroxide per gram of oil, respectively. The increase of the microwave powers (from 200 to 500 W) and process times (from 0 to 5 min) of tomato seeds in both Soxhlet and press extraction methods increased the peroxide value, acid value and SFA index and decreased PUFA and Se index of the tomato seeds oil (p<0.05). The quality of the tomato seed extracted oil by two methods of pressing and Soxhlet and following microwave pretreatment seeds (500 W for 5 min) in terms of peroxide value and acid value was found to be in the standard range recommended.

 

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Oxidation of fats in food greatly reduces their shelf life and causes food of unacceptable quality to be presented to the customer. In this regard, this research was conducted with the aim of increasing the oxidative stability of sesame oil with nanoliposomes containing the antioxidant extract of yarrow plant. In this study, 6 concentrations of nanoliposomes containing yarrow plant extract (0, 50, 100, 200, 500 and 1000 ppm) were used in sesame oil, and tests such as acidity, peroxide, thiobarbituric acid index, conjugate diene were performed on those oils. And after finding the best concentration of nanoliposome containing yarrow extract, this sample was compared with the sample containing the same amount of free yarrow extract and also the sample with 200 ppm BHT after 7 days of storage at 63 degrees Celsius. The results showed that with increasing storage time, acidity level, thiobarbituric acid index and conjugate diene increased, but with the increase of nanoliposome containing 500 ppm of yarrow extract, these characteristics decreased and then increased. Unlike other characteristics, the peroxide content of the samples decreased from the 5th day onwards. On the other hand, it was found that the sample containing 500 ppm of free yarrow extract had the highest level of acidity, peroxide, thiobarbituric acid index and conjugate diene. The highest oxidative stability (14.21 hours) belonged to the oil with nanoliposome containing 500 ppm of yarrow extract. The dominant fatty acid in sesame oil containing nanoliposome as well as control was linoleic acid, and the use of antioxidants did not significantly change the fatty acid profile of sesame oil. Finally, it can be stated that the use of nanoliposome containing yarrow plant extract is a suitable alternative for synthetic antioxidants available in the market.
 

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The influence of seed priming on the growth, amino and fatty acids contents of two wheat (Triticum aestivum L.) cvs. Keumkang and Backjung were evaluated through pot experiments in greenhouse and at field conditions. Four priming treatments involving three soaking media: 2.5% potassium Chloride (KCl), 1% potassium Sulfate (K₂SO₄), distilled water (H₂O) and unprimed (dry seeds) as the control were laid out in a randomized complete block design with four replications for each experimental condition. Under greenhouse condition, 1% K₂SO₄ priming enhanced growth and yield of wheat, while 2.5% KCl reduced the dry matter yield in Keumkang, but not in Backjung. In field condition, 1% K₂SO₄ improved the growth of both cultivars and increased the yield of Backjung, while 2.5% KCl in Keumkang had the lowest yield. Overall, this study showed that seed priming with 2.5% KCl and 1% K₂SO₄ triggered specific changes in the Amino Acids (AA) and Fatty Acids (FA) compositions in grain and had carry-over effects on the plant’s metabolic adjustments, which were specific to the cultivar and the growing environmental conditions. The compositional changes in AA and FA induced by seed priming have a profound impact on grain and flour quality of wheat.