Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe

Plasma hydroperoxides (HPs) are widely accepted to be good indicators of oxidative stress. By means of the method proposed here, which uses diphenyl-1-pyrenylphosphine (DPPP) as a fluorescent probe, all types of plasma HP were determined. The limits of detection and quantification of the method were 0.08 and 0.25 nmol of cumene hydroperoxide (CHP) equivalents in 40 μl of plasma, respectively. The method is satisfactory in terms of precision (5.3% for 14.5 μM CHP eq., n=8), and the recoveries were 91% and 92% after standard additions of 26 and 52 μM CHP, respectively. The selectivity of the proposed method is higher than 96%. Moreover, optimization of the reaction conditions and the addition of ethylenediaminetetraacetic acid (EDTA) disodium salt and 2,6-di-tert-butyl-4-methylphenol (BHT) prevented the formation of HP artifacts during the analysis. Therefore, the proposed method is useful for simple and quantitative determination of total plasma HPs

Anthropometric Characteristics and other Dietary Aspects of a Group of Spanish Women Looking for Weight Loss and Enrolled in a Weight Management Program

Overweight is a health problem characterised as a higher than normal body weight due to an abnormal increase in body fat. Body weight adequacy is categorised using body mass index (BMI), however other parameters as fat mass (FM), waist circumference or waist to hip ratio, are relevant. Ideally, body composition should be calculated initially to evaluate changes during a dietary intervention for weight loss. Hunger experience is another parameter to take into account in order to succeed. The aim was to investigate and describe the characteristics of women seeking weight loss solutions. We organised an open program for people with body excess who wanted to lose weight. 252 women participated and answered to a dietary interview. Anthropometric measures of weight, height, body mass index, body fat, waist and hip circumference were taken. The mean age was of 36.84±7.29 years, and most of them, about 90%, have followed dietary programs for weight loss throughout their lives. They all wanted to lose weight in a range of 3 to 20 kilograms with a mean value of 11.49±6.01 kilograms. 123 women had a hunger profile of satiating behaviour and 129 a snacking one. The mean BMI was within overweight values, and mean fat mass was within obesity values. Waist and hip circumference were higher than normal in most of the participants and excess body weight perception and attitude were different. There is a need to tackle overweight and obesity individually, taking into account personal consciousness and expectancy, anthropometric measures and hunger experience

High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

A fluorometric method for the determination of hydroperoxides (HP) in edible oils and fats using the reagent diphenyl-1-pyrenylphosphine (DPPP) was developed and validated. Two solvent media containing 100% butanol or a mixture of chloroform/methanol (2:1, v/v) can be used to solubilize lipid samples. Regardless of the solvent used to solubilize the sample, the DPPP method was precise, accurate, sensitive and easy to perform. The HP content of 43 oil and fat samples was determined and the results were compared with those obtained by means of the AOCS Official Method for the determination of peroxide value (PV) and the ferrous oxidation-xylenol orange (FOX) method. The proposed method not only correlates well with the PV and FOX methods, but also presents some advantages such as requiring low sample and solvent amounts and being suitable for high-throughput sample analysis

Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding

Acid oils and fatty acid distillates are by-products from the refining of edible oils and fats. They are used as feed ingredients, but their highly variable composition sometimes affects the productive parameters of the animals. Thus, their quality control and standardization are necessary. The official methods recommended for crude and refined fats and oils must be modified to give reliable results when applied to acid oils and fatty acid distillates. This article summarizes the drawbacks that were encountered during the setup of the analytical methods and how were they overcome by adapting the methods to these type of fat samples. Some methods such as the determinations of fatty acid composition, tocopherol and tocotrienol content, unsaponifiable matter, acidity and peroxide value had to be minimally adapted. However, others such as the determinations of moisture and volatile matter, insoluble impurities, lipid classes and p-anisidine value showed important drawbacks that required a more significant adaptation. ¿ All the analytical methods have been successfully applied to acid oils and fatty acid distillates. ¿ A detailed description of the sample preparation for analysis and applied analytical methods is provided as a compendium of methods in the supplementary material. ¿ These methods will be extremely useful to improve the quality control of these heterogeneous feed ingredients

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 ◦C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O2/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control

Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60-18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil's botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients. Keywords: fat by-products, acid oils, fatty acid distillates, animal feed, nutritional value, poultry, pig, MIU value, energ

Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance

This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oi

Food-Based Dietary Guidelines around the World: A Comparative Analysis to Update AESAN Scientific Committee Dietary Recommendations

Food-Based Dietary Guidelines (FBDG) include dietary recommendations based on food groups according to the general and accepted nutrition principles and current scientific evidence. Adoption of FBDG contributes to the prevention of malnutrition in all its forms, promotes human health, and reduces environmental impact. The present review aims to perform an international comparative analysis of the FBDG adopted in different countries from three different continents (America, Asia, and Europe), with particular reference to the Spanish Food Safety and Nutrition Agency (AESAN, Agencia Española de Seguridad Alimentaria y Nutrición) Scientific Committee dietary recommendations. A total of twelve countries with the most updated FBDG and/or closest to the traditional and cultural preferences of Spain were finally selected. All the reviewed FBDG provided recommendations for fruits, vegetables, cereals, legumes, nuts, milk and dairy products, meat and derivatives, fish, eggs, water, and oil; however, remarkable differences regarding recommended amounts were found among countries

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance

One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with a high energy value and that are approved as feed ingredients in the European Union. However, meat producers are hesitant to utilise them due to their varying composition and the limited understanding of their impact on animal performance and meat quality. The objective of this study was to evaluate the effects of using olive pomace acid oil (OPAO) instead of its corresponding crude olive pomace oil (OPO) or crude palm oil (PO) in pig diets on lipid composition, lipid oxidation and quality of pork loin (longissimus dorsi), fresh and after commercial refrigerated storage for 8 days. The experimental design consisted of feeding pigs with four diets supplemented with a 5% of PO, OPO, OPAO or a blend (B) of PO and OPAO (50:50, w/w). Fresh and refrigerated pork loin samples were assessed for fatty acid profile; tocopherol (T) and tocotrienol (T3) composition; lipid oxidative stability with the ferrous oxidation-xylenol orange method; 2-thiobarbituric acid (TBA) value; volatile compounds; colour; and sensory acceptance. Results showed that refrigeration reduced the total T + T3 levels and increased the TBA values and the volatile compound concentrations. The refrigerated storage also affected the instrumental colour parameters (L*, a* and b*) but not the overall acceptance of pork. Regarding the diet, pork from OPAO diet showed a higher unsaturated-to-saturated fatty acid ratio than pork from PO and B diets. The lowest T + T3 concentration was found in OPO and OPAO fresh pork and in OPAO refrigerated pork. The oxidative stability of fresh pork was lower for OPAO than for PO diet, but no significant effect of the diet was observed for this parameter in refrigerated pork. The TBA values and volatile compound concentrations of fresh pork were not affected by the diet. After refrigeration, OPAO pork had the highest TBA value and volatile compound concentrations. In any case, colour and consumer acceptance of pork were not affected by diet. In conclusion, in order to upcycle acid oils in pig diets, and considering results on the lipid oxidative stability of pork, it would be preferable to add the OPAO used in this study blended with PO

Contenidos de isomeros trans de los acidos grasos en productos carnicos. (III) Tejido adiposo y grasa intramuscular de vacuno

Se presentan los resultados obtenidos para la determinación de ácidos grasos en una serie de muestras de tejidos subcutáneo y muscular, procedentes de canales de vacuno, por aplicación de la cromatografía en fase gaseosa, para los que se obtuvieron unos valores medios de 58.7% de ácidos saturados, 39.1 % de monoinsaturados y 2.7% de polinsaturados, en el tejido adiposo, y de 44.7% de saturados, 46.1% de monoinsaturados y 9.4% de polinsaturados, en el tejido muscular. Los contenidos de ácidos grasos trans muestran diferencias significativas entre ambos tejidos (medias del 7% de ácidos trans totales en grasa intramuscular y 10.5% en grasa de depósito). El C18: 1t presenta una distribución paralela a la del total de ácidos trans, mientras que para el C16: 1 trans se observa un comportamiento claramente diferente, ya que no se presentan estas diferencias significativas entre ambos tejidos. En cuanto a los factores estudiados que pueden influir en el contenido de isómeros trans, cabe destacar que la raza fue aquél que ofrecía más diferencias, mientras que entre los diversos orígenes (explotaciones ganaderas) y entre categorías de canal se presentaron menos diferencias en relación a los contenidos de estos isómeros. También es importante destacar que las correlaciones que se han observado entre los contenidos de ácidos trans y los totales de ácidos saturados, mono y polinsaturados presentan un signo contrario, según el tipo de tejido. Así, un aumento del % de ácidos trans va aparejado con un aumento de saturados y una disminución de polinsaturados en el tejido muscular, mientras que va aparejado con una disminución de saturados y un aumento de mono y polinsaturados en el tejido adiposo