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The objective of this work is to study the fatty acid profile of coconut oil in the kernel in relation to maturity of the nut and season of fertilization in five selected varieties of coconut.

The coconut oil from the popular cultivars/hybrids were studied in post‐monsoon, pre‐monsoon and monsoon seasons at 7, 8, 10 and 12 months after fertilization.

Nuts that fertilized in the post monsoon season were found to have higher oil contents. Of the five varieties, COD×WCT had lesser amounts of caprylic, capric and lauric acids and greater amounts of the long chain fatty acids. Though significant differences were observed in fatty acid concentrations in nuts differing in their variety and season of tagging, the trend remained the same.

The study helps to ensure the safety of the usage of coconut oil as dietary oil, from the nature of fatty acids present.

The purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile.

The oils were extracted from oilseeds by cold pressing and physico‐chemical characterization was performed by using standard methods for oils and fats. The oxidative stability and fatty acid profile also were determined.

According to the results, the physico‐chemical properties of oils from nuts and walnuts were comparable to those of good quality conventional oils. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids.

Implies the identification of fatty acid profile and physico‐chemical properties of oils extracted from nuts and walnuts, and to prevent certain types of diseases.

The paper identifies a new source of essential fatty acids extracted from oilseeds.

Cardiovascular diseases (CVDs) are the most common causes of death worldwide. Diets rich in saturated and trans-fatty acids are nutritional risk factors that foster the development of CVDs. The aim of this experimental study was to investigate the effects of dietary feta cheese and butter on serum lipid profile and fatty acid composition.

In all, 24 Wistar rats (eight weeks old) were fed with balanced high fat diets (24 per cent fat) including canola (control group) and either cheese or butter (experimental groups) for eight weeks. At the end of the experiment, body weights were determined, and the amount of food intake was calculated. Blood samples were collected at the beginning and at the end of the experiment, and lipid profile including total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglyceride as well as serum fatty acid composition were determined.

Consumption of the butter-based diet resulted in a significant increase in serum triglycerides (p < 0.05), whereas no substantial changes were observed in rats that received a cheese-based diet. The butter-based diet significantly increased serum total cholesterol and LDL-C (p < 0.05), whereas remarkably reduced HDL-C level. In contrast, cheese-based diet resulted in a magnificent increase in HDL-C and a significant decrease in LDL-C/HDL-C ratio (p < 0.05). Serum saturated fatty acids increased and polyunsaturated fatty acids decreased by the consumption of butter, whereas the intake of cheese caused relatively minor alterations in serum fatty acid composition.

Butter lowered HDL-C and increased LDL-C, whereas cheese strongly enhanced HDL-C. Therefore, it can be concluded that cheese is a beneficially healthier dairy product than butter.

The objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health.

After 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated.

Supplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer.

The authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.

The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).

Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection.

Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio.

Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.

The purposes of this study were to identify exogenous factors that would depress synthesis of saturated fats and enhance synthesis of unsaturated fats in the dairy cow’s mammary gland. Certain long‐chain exogenous fatty acids are known to modulate endogenous fat synthesis within tissues. We analyzed the effects of two different long‐chain monounsaturated fatty acids, namely oleic acid and trans‐vaccenic acid (TVA), on activities of acetyl‐CoA carboxylase (ACC), fatty acid synthetase (FAS) and stearoyl‐CoA desaturase (SCD) in bovine mammary epithelial cell cultures. The study was done using an established bovine mammary epithelial cell line, the MacT cells. ACC (EC 6.4.1.2) and FAS (EC 2.3.1.85) are two major enzymes involved in biosynthesis of saturated fatty acids in eucaryotic cells. SCD (EC 1.14.99.5) is the enzyme catalyzing the critical committed step in biosynthesis of unsaturated fatty acids from their saturated precursors. Data indicated depression of activity of enzymes responsible for mammary synthesis of saturated fatty acids (ACC and FAS), along with a simultaneous enhancement of mammary desaturase activity, by TVA.

This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles.

The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined.

About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did.

These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded.

This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

The purpose of this paper is to determine the fatty acid composition of the edible snail Turbo coronatus from the Bahrain sea.

Total lipid content was extracted and methyl esters of fatty acids (FAMEs) were prepared and analyzed by gas chromatography.

Gas‐liquid chromatography shows that saturated fatty acids (SFA) are the major forms of fatty acids, followed by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). The most abundant PUFA are linolenic acid (18:3n‐3), eicosapentaenoic acid (EPA 20:5n‐3), linoleic acid (18:2n‐6), and arachidonic acid (ARA 20:4n‐6), the MUFA 16:1 (n‐7), and the SFA 16:0, 14:0, 18:0 and 20:0. The sum of EPA and DHA is 8.04 per cent. The n‐3/n‐6 fatty acids ratio approximately (2:1) is within the range of marine molluscs. The principle differences in the fatty acid composition of Turbo coronatus than most marine molluscs is their low DHA (0.23±0.01 per cent), low PUFA (40.92 per cent), and high SFA contents (49.25 per cent). The principle differences in the fatty acid composition of Turbo coronatus from most marine molluscs is their low DHA (0.23±0.01 per cent), low PUFA (40.92 per cent), and high SFA contents (49.25 per cent).

The Turbo coronatus samples were collected from Shaikh Ebrahim Island; however, further studies regarding the fatty acid composition of Turbo coronatus from other locations are required.

The results suggest that Turbo coronatus feeds on bacteria‐enriched detritic matter as well as phytoplankton and algae. The low concentration of PUFA in relation to SFA in Turbo coronatus can be attributed to warm water, high salinity, and food availability.

The paper provides valuable information about the fatty acid contents in Turbo coronatus, and its feeding habits, and nutritional values.

This study aims to determine the physicochemical and fatty acids composition of Serra da Estrela cheese (SEC), as well as health-related lipid indices, like the atherogenic and thrombogenic indices, and to evaluate the influence of producer, geographical origin and production date.

All 24 SEC produced between November 2017 and March 2018 were collected at selected certified producers and analyzed by NIR spectrophotometer and by GC. Data were statistically evaluated by chemometric tools.

In all evaluated SEC, 23 fatty acids were quantified. Cheese origin influenced nutritional and health-related lipid indices). The cheeses were characterized by a relative high abundance of saturated fatty acids (67-76%), followed by a medium content of monounsaturated fatty acids (17-25%) and by low level of polyunsaturated fatty acids (5-7%). A putative positive association between cheese consumption and healthy lipid indices could be reached.

The contents of some medium and long chain fatty acids as well as of nutritional and health indices were influenced by cheese producer, geographical origin and production date pointing out the need for standardizing production procedures.

The SEC plays a key role in the local economy, being an endogenous product with unique sensory characteristics and nutritional potential, for which the knowledge of the lipids profile and health indices is of utmost relevance.

SEC is an iconic Portuguese cheese with Protected Designation of Origin. Based on the results, like health-related lipid indices, evaluated for the first time, a positive association between cheese consumption and healthy lipid indices could be envisaged.

Intensive methods of farming and food processing are particularly likely to result in food inadequate in n‐3 polyunsaturated fatty acids, and also in folic acid. These fatty acids are required for numerous metabolic functions including protection against heart attacks. Folic acid is essential for a baby′s developing nervous system.