[The vitamin E allowance of rats on different combinations of sunflower and soybean oils in their diets].
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Soybean oil and its combinations with sunflower oil, as 1:1 and 1:3, were used in the rations intended for rats. As it is evidenced by the data on the content of tocopherol in the tissues, malonic dialdehide in the liver, diene conjugates in the liver and red blood cells, and red blood cell resistance, the fatty products used in the rations sufficiently provided the animals with antioxidants. The role of tocopherol isomers and phosphatides, as synergists of antioxidants in varying combinations of soybean and sunflower oils, formed for simultaneous intake of linoleic and linolenic acids with the ration, has been analyzed.Keywords:
Sunflower oil
Soybean oil
Linolenic acid
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Soybean oil and its combinations with sunflower oil, as 1:1 and 1:3, were used in the rations intended for rats. As it is evidenced by the data on the content of tocopherol in the tissues, malonic dialdehide in the liver, diene conjugates in the liver and red blood cells, and red blood cell resistance, the fatty products used in the rations sufficiently provided the animals with antioxidants. The role of tocopherol isomers and phosphatides, as synergists of antioxidants in varying combinations of soybean and sunflower oils, formed for simultaneous intake of linoleic and linolenic acids with the ration, has been analyzed.
Sunflower oil
Soybean oil
Linolenic acid
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Rice bran oil
Soybean oil
Linolenic acid
Tocotrienol
Thermal Stability
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Bakery and intermediate moisture food products like breads, dried fruit, cereals, cookies and crackers can benefit from irradiation processing. However, irradiated lipid - rich products must be assayed carefully in terms of safety, nutrition and acceptability. In the integral biscuits, the ready-to-eat industrialized sunflower whole grain cookies, the sources of vitamin E are oils, seeds, nuts and cereal grains and also, the ready- to-eat sunflower whole grains. Vitamin E represents an essential component in human nutrition required for the preservation of lipids in stable form in biological systems and also in foods. The possibility of using gamma irradiation to improve the microbiological and fungal quality of different foods has been studied and is nowadays applied commercially. Usually, macro and micronutrients, essential amino acids, essential fatty acids, minerals, trace elements and most vitamins not suffer significant losses in irradiated food process. In this work, data about on the effects of ionizing radiation on the vitamin E content and nutritional analysis (carbohydrate, proteins, lipids, alimentary fiber, volatile substances and ashes) of sunflower whole grain cookies. These samples were treated with gamma irradiation and their changes evaluated in vitamin E content and physicochemical analysis. Irradiation was performed in a 60Co Gammacell 220 source at doses of 3 kGy. For vitamin E (as σ-tocopherol) determination a method based on colorimetric measurements was used. The physicochemical analysis were performed by standard methods. Irradiation at 3 kGy resulted in no changes in vitamin E content. Also, no significant difference was observed between the biscuits irradiated and non – irradiated for the physicochemical analysis. From the obtained results it is possible to conclude that there is a significant stability of the vitamin E content at assayed γ-irradiation dose. And also there is no considerable difference for physicochemical properties contents of sunflower whole grain cookies.
Food Irradiation
Sunflower oil
Gamma Irradiation
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The fatty acid composition, tocopherols and β-carotene content in the following vegetable oils: rapeseed, olive, arachide, sunflower, soybean, corn, grapeseed, pumpkin seed, sesame and linseed were evaluated. The study comprised commercial refined and cold pressed oils from different manufacturers. The fatty acid composition was determined by Gas Chromatography (GC) method on a 50m capillary column with a CP Sil 88 phase. α-, β-, γ-, δ-tocopherols and β-carotene contents were analyzed by HPLC method with a Lichrospher Si 60 column. The study showed that β-carotene was present only in some cold pressed oils. The amount of tocopherols varied much between oil types and between the same type of oil from different producers. Among all tested oils, sunflower oil had the highest vitamin E content. The rapeseed oil, the most popular on Polish market was characterized by the highest content of α-linolenic acid and the lowest 18:2/18:3 ratio. The α-tocopherol equivalent to polyenoic content ratio was the highest in olive oil and the lowest in commercial linseed oil. Only 1.6% of linolenic acid in the total fatty acid composition was observed in the linseed oil.
beta-Carotene
Carotene
BETA (programming language)
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The properties of some extensively cultivated sunflower seed varieties in Turkey and their oils were investigated. 1991-1992 crop year sunflower varieties harvested from Trakya University, Tekirdag Agricultural Faculty, Experiment field of Crop Science Department were used as research materials. The oil content, fatty acid composition and tocopherol content of sunflower seeds in 1991 and 1992 crop years were determined as 44.2-51.2% (on dry weight basis), 43.0-51.5% (on dry weight basis); oleic acid 14.8-18.5%, 32.9-40.1%; linoleic acid 69.5-74.5%, 49.7-55.7% and tocopherol content (as alpha-tocopherol) 648-860 mg/kg, 524-880 mg/kg, respectively. It was determined that the growing conditions significantly affected the fatty acid compositions of sunflower varieties studied. While the oleic acid content of the 1992 crop increased, the linoleic acid content of the same crop decreased compared to the 1991 crop.
Sunflower oil
Dry weight
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Abstract In this study, the effect of the halved dosage of RRR-d-α-tocopherol (with respect to dl-α-to-copherol acetate) in diets containing oil rich in linoleic or α-linolenic acid (soybean or linseed oil, respectively) on the quality characteristics and fatty acid (FA) profile of turkey meat was studied. The experiment was conducted using 480 one-week-old turkey hens Big 6 line reared until the 16th week of life. The hens in Groups I and II received soybean oil added to their feed mixture, in Groups III and IV linseed oil was the source of supplementary fat. Turkeys in Groups I and III received dl-α-tocopherol acetate, whereas those in Groups II and IV RRR-d-α-tocopherol. No influence of dietary manipulation was observed on the chemical composition of turkey meat. The combined effect of the type of dietary fat and vitamin E source added to the feed was assessed using the color parameters. The addition of natural vitamin E to the feed mixture with linseed oil significantly increased the proportion of PUFA in breast muscle lipids compared with the group receiving soybean oil with this form of vitamin E. The inclusion of linseed oil increased the content of α-linolenic acid and total n- 3 FA concentration in both muscles, compared with the diet that contained soybean oil. This modification of FA composition led to lower n- 6 /n- 3 ratio in both the breast and thigh muscles regardless of the dietary vitamin E source. The use of natural form of tocopherol in diets containing linseed oil may help to improve the nutritional quality of turkey meat, especially by enhancing n-3 PUFA levels with no detrimental effect of lipid addition on the chemical composition and quality of meat.
Soybean oil
Linolenic acid
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The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybean, sunflower, and virgin olive oils were investigated. A significant (p < 0.05) decrease was observed in linoleic and linolenic acids contents of soybean oil during exposure to microwave heating. Tocopherol contents of oil samples significantly decreased (p < 0.05) during microwave heating. Free fatty acids of the samples slightly increased and iodine value showed reduction throughout the process. Conjugated dienes contents of samples showed an increasing trend up to the 6 min, followed by a reduction at 9 min. Conjugated triene fatty acids of all the samples significantly increased (p < 0.05) throughout the application. While peroxide value showed increasing trend up to the 3 min and sharply decreased at 9 min, hexanal contents of refined hazelnut, virgin olive, soybean, and sunflower oils increased 63, 28, 55, and 389 fold, respectively, after 9 min exposure to microwave heating. Kinetic analysis of data showed that the reaction orders for peroxide and hexanal formation were zero and first order, respectively, and in the tested oils the reaction rate followed the order: soybean oil ˃ sunflower oil ˃ hazelnut oil ˃ virgin olive oil for peroxide, and sunflower oil ˃ soybean oil ˃ hazelnut oil ˃ virgin olive oil for hexanal formation. It was concluded that hexanal could be considered as a parameter for evaluation of the quality of oils exposed to microwave heating.
Peroxide value
Sunflower oil
Soybean oil
Peroxide
Vegetable oil
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Cottonseed
Sunflower oil
Coconut oil
Vegetable oil
Soybean oil
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The author has shown, that the methyl esters of linoleic and linolenic acids interfere with the utilization of carotene and vitamin A by vitamin-A deficient rats. It was found that this antagonism can be counteracted by the addition of soybean oil and is not apparent if sufficiently large amounts of carotene are fed. Subsequent investigations have revealed that the antagonism between the unsaturated fatty acid esters and carotene can be prevented by the unsaponifiable fraction of soybean oil or by α-tocopherol; but not by choline, ethanolamine, or soybean lecithin or cephalin. The growth obtained with carotene and α-tocopherol was only slightly better than that with carotene alone, but the addition of α-tocopherol to carotene and methyl linolate or linolenate gave a pronounced growth response. The antagonism between methyl linolenate and carotene was more pronounced than that between methyl linolate and carotene. The addition of α-tocopherol gave better growth with methyl linolate than with methyl linolenate. It is improbable that α-tocopherol acts as a simple chemical antioxidant since in vitro experiments have shown that the unsaturated fatty acid esters cause no direct destruction of carotene with the method of feeding employed. It appears that in the absence of α-tocopherol there is a physiological antagonism between unsaturated fatty acids and carotene which results in the inefficient utilization of carotene.
Linolenate
Carotene
Linolenic acid
Soybean oil
Unsaponifiable
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