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This paper examines the problems of launching new products onto the market, particularly healthy foods and fish products. Research was undertaken to investigate whether consumers would be prepared to purchase a new concept, i.e. polyunsaturated fatty acid (PUFA) fed fish, premium price PUFA fish and different species of PUFA fish, specifically salmon, eel and sturgeon. The factors influencing the respondents’ decisions were investigated. The methodology utilised a questionnaire containing both qualitative and quantitative questions and several group discussions. It was found that the majority of the sample found the concept of PUFA fish acceptable and plausible and were prepared to pay a premium price, but the number of people prepared to purchase specific PUFA species was lower. Although health was given as a main reason for purchase other factors such as image, physical appearance of the whole animal, sensory properties, the type of product and the price also had to be satisfied for a clear purchase intention to be indicated.

The purpose of this study was to investigate the efficiency of low temperature fractional crystallization to increase polyunsaturated fatty acid (PUFA) content of fish oil. Effects of temperature, stages of crystallization, rate of cooling, agitation and addition of primary nucleus on separation efficiency were evaluated. Low temperature crystallization of triacylglycerols (TAGs) was used to increase PUFA content of fish oil (initial PUFA content ∼30 g/100 g oil).

To optimize the fractionation process, the effect of fractionation temperature (7, 5, 0 and −5°C), crystallization procedures, cooling rate, agitation and addition of primary nucleus on PUFA content was evaluated.

The best relationship between PUFA concentration (45.8 g/100 g oil) and PUFA yield (51.5 per cent) was attained by performing two-stage crystallization of TAGs at the final temperatures of 5 and 0°C under slow cooling rate (3°C h−1 for first fractionation procedure and 0.7°C h−1 for second stage, until the final fractionation temperature, 0°C, was reached) and slow agitation (3 rpm) and in the presence of primary nucleus, which resulted in 50 per cent increase in PUFA content over the original fish oil.

Determination of iodine and saponification values, refractive index, solid fat content, melting point, cholesterol content of original oil and final fractionated product with the highest PUFA ratio showed that fractionation significantly alters physical and chemical properties of the fraction.

Comparison of iodine value, saponification value, refractive index, solid fat content, melting point and cholesterol content of original oil and the final fractionated product (with the highest PUFA ratio) showed that the fractionation process significantly alters mentioned properties of the initial oil.

Extraction and purification of Hypophthalmichthys molitrix fish oil by urea complex formation were made at −5, +1 and +5 ^○C, respectively. Omega‐3 polyunsaturated fatty acids (PUFA) have proved to be beneficial in atherosclerosis, arrhythmia and hypertriglyceridemia. Starting with the hypothesis that the observed low cardiovascular morality could be related to marine diet, which contains omega‐3 PUFA.

Fish oil was extracted by Bligh and Dyer method from the muscle tissue and after, the PUFA concentrates produced by urea complexation and the oil samples were stored at −70 ^○C. The observed results show that the rate of omega‐3 extraction has been increased while saturated and long chain monosaturated fatty acids decreased during this process.

Eicosapentaenoic acid (EPA) has a higher tendency to form urea adducts than the other two major n‐3 PUFAs, especially at low temperatures. The optimum temperature for maximum recovery of EPA is about 1 ^○C. The amount of extracted omega‐3 in H. molitrix oil were 20.58 per cent wt of total extracted oil and by subsequent purification increased to 68 per cent wt at 1 ^○C, 36.82 per cent wt at +5 ^○C and 22.53 per cent wt at −5 ^○C of total extracted oil.

Omega‐3 PUFA have proved to be beneficial in atherosclerosis, arrhythmia and hypertriglyceridemia. Starting with the hypothesis that the observed low cardiovascular morality could be related to marine diet, which contains omega‐3 PUFA. In order to reduce the risk of cardiovascular diseases, emphasis has now been placed on the increased consumption of fish and fish products which are rich in PUFA.

The amount of extracted omega‐3 in H. molitrix oil were 20.58 per cent wt of total extracted oil and by subsequent purification increased to 68 per cent wt at 1 ^○C, 36.82 per cent wt at +5 ^○C and 22.53 per cent wt at −5 ^○C of total extracted oil. Due to the low price of H. molitrix in comparison to other ocean fish sources, as well as, its availability in all seasons, higher level of ω3‐fatty acids, H. molitrix species has a good potential for ω3‐fatty acids production by extraction and subsequent purification.

Looks at the evidence and summarizes the reasons behind the encouragements to consume more oil‐rich fish in relation to its benefits in coronary heart disease and other diseases, together with early development. The type of fatty acids, the long chain n‐3 polyunsaturate fatty acids, almost exclusively found in oil‐rich fish, show beneficial effects on the metabolism of biologically active substances called eicosanoids which regulate many processes in the human body. This is the most likely mechanism for the positive effects of oil‐rich fish on various disease processes.

Fish oil contains uniquely high amounts of n‐3 (or omega‐3) polyunsaturated fatty acids (PUFAs). N‐3 PUFA‐rich diets are associated with suppression of the immune system, and populations which have high dietary intakes of fish, such as Greenland Eskimos, have a low incidence of inflammatory and autoimmune disorders. These observations have led to a growing interest in the potential use of n‐3 PUFAs as a nutritionally‐based approach to the treatment of rheumatoid arthritis, psoriasis and other inflammatory disorders. Although fish oils may not be as effective as either steroidal or non‐steroidal anti‐inflammatory medications, they may prove useful in reducing the dosage (and associated side‐effects) of these medications required to bring about clinical benefit. A greater understanding of the mechanisms by which fish oil affects immune function should aid in improving its efficacy in the treatment of over‐reactive immune disorders.

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.

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.

This study aimed to analyze the lipid content and fatty acid composition in the liver and muscle of a porcupinefish species inhabiting waters around the Ryukyu Islands to investigate their potential as a source of long-chain n-3 polyunsaturated fatty acids (LC-PUFAs).

Porcupinefish were collected along the Okinawa Island coast. The composition of fatty acids and cholesterol in both liver and muscle were analyzed using a gas chromatograph mass spectrometer.

The liver of Okinawan long-spine porcupinefish was rich in lipids whose content correlated to the proportion of liver/body weight. Fatty acid compositions in their liver and muscles were similar to each other. LC-PUFAs occupied 44% of total fatty acids, with docosahexaenoic acid (DHA) being the dominant (42%), whereas eicosapentaenoic acid occupied 2.4%. The liver contained 1,690 mg of cholesterol and 14.8 g of DHA per 100 g, whose proportion decreased in summer compared to other seasons (p = 0.036).

The liver of Okinawan long-spine porcupinefish, which has not yet been commercially used although its non-toxicity is claimed, can be an excellent source of LC-PUFAs, especially DHA, accentuating its potential in food supplements’ production.

Blood lipid and lipoprotein abnormalities are common among patients with diabetes. The study aimed to assess dietary fat intake and its association with blood lipids among patients with Type 2 diabetes mellitus (T2DM) considering sex differences.

A cross-sectional observational study was conducted with patients (207 males and 197 females) with T2DM. The daily food intake and its contents of fat and fat types were assessed through face-to-face interview. Anthropometric measurements, glycated hemoglobin (HbA1c), triglyceride, total cholesterol (TC), high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol were initially recorded.

The results revealed that TC, LDL and HDL cholesterol levels were significantly higher in females than in males. However, the TC: HDL ratio was significantly higher in males than in females. The results also showed that the daily intake of saturated fatty acid (SFA) slightly exceeded the daily recommended allowance. However, the monounsaturated fatty acid + polyunsaturated fatty acid/SFA (MUFA + PUFA/SFA) ratio was within the recommended ratio. In addition, this study found that the main sources of SFA and cholesterol intake were milk and milk products. A significant association between high fat intake and HbA1c levels was observed (r = 0.234, p < 0.001).

As it is a cross-sectional observational study, this study has the natural limitation where it can only demonstrate an association.

The types of dietary fat intake may contribute to blood lipid abnormalities and differences effects may exist among male and female. Studies on the effect of daily fat intake and its types on blood lipids in patients with diabetes, in particular Saudi patients with diabetes are limited. This study focused on the amount and type of the consumed fat among male and female Saudi patients with T2DM and studied the relationship between the type of consumed fat and blood lipid profiles.