1,721,038 research outputs found
Current knowledge on interspecific hybrid palm oils as food and food ingredient
Full text linkThe consumers' opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%-80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the "dignity" of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the "tropical equivalent of olive oil", suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored
Brewing quality of hop varieties cultivated in central Italy based on multivolatile fingerprinting and bitter acid content
Full text linkThe brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries and brewpubs, which are strongly oriented towards local production chains. In this context, a selection of 15 international hop varieties were grown, under the same conditions, in an experimental field in the Marche region, Central Italy, with the aim of assessing their suitability for beer production. A multivariate analysis approach to experimental data showed a high content of α- and β-acids and myrcene in the Centennial, Brewer's Gold, Sterling, Cascade, Nugget, and Columbus varieties; a consistently lower percentages of humulones and a predominance of sesquiterpene hydrocarbons in the cultivars Mount Hood, Northern Brewer, Northdown, Galena, Willamette, and Fuggle; and a desirable high α-acids content and a sesquiterpene-type aroma in cultivars Chinook, Yeoman, and Hallertau. Further studies are needed to assess the environmental adaptability and the yield performance of hop plants in the pedoclimatic conditions of the Central Italy hills
Comparison between fatty acid profiles of old and modern varieties of T. turgidum and T. aestivum : A case study in central Italy
No full textOld and modern tetraploid (Triticum turgidum ssp. durum and Triticum turgidum ssp. turanicum) and hexaploid (Triticum aestivum ssp. aestivum) varieties collected in the Marche region (Central Italy) were compared for fatty acid profile of whole grain flour through linear discriminant analysis. Two independent trials were carried out in 2015 and 2016: the first analyzed grain samples collected from organic farmers (old varieties) or wheat storage facilities (modern varieties), the second using grain produced by an experimental field trial, aimed to compare old and modern varieties under identical agronomic and environmental conditions. Multivariate analysis demonstrated that both the most and the least represented fatty acids provided an effective discrimination not only between the main groups (turgidum vs aestivum) but also between old and modern varieties within each main group of wheats. Four fatty acids (arachidic, oleic, vaccenic and linolenic) were included in discriminant analysis models of both 2015 and 2016 data sets. Results were consistent between the two years of trial suggesting that the cultivation system (organic or conventional) could influence but did not prevent the discrimination between the old and modern varieties, since the same trend in classification was observed for both tetraploid and hexaploid groups of varieties
Characterization of lipid substances of rose hip seeds as a potential source of functional components: A review
Full text linkFunctional foods receive the greatest attention for nutritional needs of specific consumers. The rose hip fruit, besides carotenoids and polyphenols, are also good sources of lipid substances (fatty acids, sterols and tocopherols), which can be used as functional foods instead of being discarded as waste. The aim of this review is to present an overview of the lipid characterization of rosehip seeds as affected also by the oil extraction procedure. The rosehip seeds oil is proven to be rich in polyunsaturated fatty acid (PUFA), sterols and tocopherols, which provide specific biological activities (anti-inflammatory, anti-obesity, antioxidant, anti-diabetic activity). In particular, the oil content of rose hip seeds ranges from 5 to 18 % and is composed of unsaturated fatty acids such as linoleic acid (36-55 %) which is the most abundant one, linolenic (17-27 %) and oleic acid (15-22 %) respectively. As for the sterols, its content ranges around 5 g/kg constituting predominantly βSitosterol, whereas, the tocopherols amount to around 1 g/kg with γ-tocopherol being the most abundant
Effect of information on consumer preferences and willingness-to-pay for sparkling mock wines
No full textPurpose: The purpose of this paper is to explore the role of information about alcohol content, organic labelling and packaging on consumer preferences and willingness-to-pay (WTP) of non-alcoholic sparkling mock wines. Design/methodology/approach: In a two-step study, the consumer’s expectations and overall liking of two novel brands of mock wines were investigated by focus groups followed by a common hedonic test combined with a choice experiment aimed at measuring consumer WTP. A total of 240 consumers were assigned to two tasting groups of equal size: all were presented at least one brand of mock wine, while drinkers also tasted a familiar brand of low-alcohol sweet sparkling wine. A paper-and-pencil choice experiment followed the tasting sessions. Findings: The results demonstrate that participants in blind or manipulated “informed” conditions are not able to discriminate among mock wines and wine, whereas significant differences in preferences for brands under investigation appeared when labels and other information were disclosed. In effect, drinkers and non-drinkers did not differ in hedonic scores of mock wines. While younger participants exhibited the highest scores in blind liking, the overall expected liking is significantly higher for non-drinkers and women if compared, respectively, to drinkers and men. WTP for mock wines is influenced by taste, glass bottle packaging and the organic label, while mock-wine colour is not relevant. Research limitations/implications: Although limited in sample size and representativeness, this study has brought some new insights into the consumption of non-alcoholic mock wines. In this study, a significant influence of blind sensory liking on WTP is demonstrated. This result has theoretical implications: while the effect of product information on WTP is well established, the relationship between hedonic scores and WTP – while theoretically consistent – is not so clear-cut in the literature. Further research is needed to confirm/disconfirm these findings. Practical implications: Sparkling no-alcohol mock wines, despite their sweetness, appear not different in taste to medium-to-low APV (7.5 per cent) sweet wines. Originality/value: The paper suggests that marketing of mock (no-alcohol) wines needs careful branding to elicit significant hedonic effects, while interacting sensory (blind liking) scores with price information in choice models may help to represent taste heterogeneity in WTP estimates in a better way
Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies
Full text linkPlasmas generated at or near ambient temperature are emerging as mild, selective and environmentally friendly technologies for extending the shelf-life of perishable fish and fish products. However, the high degree of unsaturation makes fish lipids highly susceptible to the reactive oxygen and nitrogen species (RONS) of plasmas, which can trigger the onset and/or progression of lipid oxidation, leading to the formation of off-flavours, the loss of nutritionally valuable components (polyunsaturated fatty acids, proteins, vitamins) and the formation of risky or toxic substances. Despite numerous experiments on the decontamination effects of cold plasma on fish and fish products, the evaluation of lipid oxidation has been limited to a few parameters. Most studies have focused on measuring global indices of primary and secondary oxidation products (peroxide value and thiobarbituric acid reactive substances, respectively) and some researchers have analysed total fatty acid composition as an indirect measure of the degree of oxidation. However, more advanced analytical methods for the direct quantification of volatile and non-volatile chemical species derived from the oxidation of fatty acids and sterols have been performed only to a very limited extent. The results on the effects of cold plasma on lipid oxidation in fish and fish products are contradictory. Although several studies show a pro-oxidant effect of RONS, others report no significant effects on lipid oxidation and even a lower rate of lipid oxidation during storage of fish products
LIVER RESECTION IN HEPATOCELLULAR CARCINOMA: OUTCOME, LONG-TERM RESULTS, AND PROGNOSTIC FACTORS
No full textThe purpose of this study, based on data prospectively collected, was to evaluate prognostic factors that influence outcome and long-term survival of liver resection for HCC. From September 1989 to March 2004, 124 consecutive patients had liver resection for HCC at our department. 94 patients belonged to Child-Pugh class A, 26 (20.9%) to class B. and 4 to class C. (3.2%). We performed 53 major liver resections (right hepatectomy, left hepatectomy, trisegmentectomy) and 71 limited resections (segmentectomy, wedge). In-hospital mortal- ity rate was 8.1%, morbidity rate was 48.3%, caused by the rising ofascites (10%), hepatic insufficiency (19%), biliary fistula (6%), hepatic abscess (25%), hemoperitoneum (10%) and pleural effusion (30%). At preoperative evaluation 81 lesions were unifocal, tumor size measured before resection was over 5 cm in 61% of the cases. The preservation of 1 cm or greater tumor free margins has obtained in 77% of cases, and the histopathological examination revealed the presence of a capsule in 68.5% of lesions. Cumulative 1-, 3-, 5-, and 7-year survival rate were 73.7%, 44.2%, 22.8%, and 12.9%. The prognostic factors correlated with overall survival were lesion diameter (5 cm vs. 5 cm, P 0.01), number of lesions (1 vs. 1, P 0.01), the presence of a capsule (P 0.05), Child-Pugh class (A vs. B. and C, P 0.05), Pringle’s maneuver time (20’ vs. 20’, P 0.05), type of resection (limited vs. major, P 0.05), postoperative complications (P 0.05), Oka- moto-Child Index (20% vs. 20%, P 0.01), and relapse of HCC (P 0.05). Liver resection is still the best practice against hepatocellular carcinoma. Surgical procedure should be encouraged in case of single lesion, diameter 5 cm, in patients of Child-Pugh class A, when the lesion is encapsulated and the surgical procedure could be limited rather than major Figure 1 shows cumulative survival: the influence of lesion’s diameter on survival, and Figure 2 shows cumulative sur- vival: the influence of postoperative complications on survival
PREOPERATIVE CT VOLUMETRIC ANALYSIS TO PLAN LIVER RESECTION FOR HEPATOCELLULAR CARCINOMA ON CIRRHOSIS
No full textThe purpose of this study was to evaluate the influence of liver function and liver’s volumetric parameters on liver resection for hepatocellular carcinoma on cirrhosis. We used CT images in 66 consecutive patients, affected by HCC on cirrhosis, to evaluate the liver’s and tumor’s volume and to plan preoperatively the surgical procedure to perform, calculat- ing the estimated liver remnant volume (ELRV). The 50 (75.7%) patients belonged to Child-Pugh class A, 16 (24.3%) to class B and C. The areas of the liver, of the lesion, and of the planned resection were delineated consecutively on the screen: ELRV was calculated by subtraction of Total Liver Volume (TLV) and Resection Volume (RV). In-hospital mortality rate was 4.6%, 66% of these cases were Child-Pugh B patients, morbidity rate was 25.8%. The 1-, 3-, 5-, and 7-year survival rates for Child-Pugh class A vs. B C were 74.5%, 37.6%, 26.2%, 12.6% vs. 50%, 27.3%, 18.2%, and 6.5%, respectively (P 0.05). Analyzing results on the basis of %ELRV in Child-Pugh class A 1-, 3-, 5-, and 7-year survival rate of 72.5%, 50%, 29.2%, and 11.6% is reported when ELRV was over 50%, and 62.5%, 50%, 22.5%, and 0% when ELRV was under 50% (P n.s.). A 1-, 3-, 5-, and 7-year survival rate calculated for Child-Pugh class B C group was 54.5%, 36.4%, 27.3%, 16.3% vs. 25%, 0%, 0% and 0%, 50% vs. 50% ELRV, respectively (P 0.05). This study shows that the selection of patients with HCC on cirrhosis needs more than a techni- cal and oncological evaluation: the %ELRV could be a good preopera- tive parameter to plan the surgical procedure when it could be performed. In our series for Child-Pugh B C, an ELRV 50% is associated with high mortality in the first year and no survival after the third year compared with ELRV 50%, while the threshold of 50% ELRV is not so critical for Child-Pugh class A. Child-Pugh class combined with %ELRV could give the surgeon more information about the safely procedure to perform to obtain the more radical resection according to patient’s clinical conditio
Effect of dietary fish oil supplements on livel of n-3 Polynsatutated Fatty Acid, trans Acids and Conjugated linoleic Acid in Ewe Milk
No full textThree groups of ten lactating Sardinian ewes were used between 3rd and 6th month of lactation to determine the effects of supplementing diets with n-3 fatty acids on milk production and milk fat composition. The control group (A) was fed on a mixture of Gramineae hay with a pelleted alfalfa and concentrate; the other groups (13 and C) were given the control ration supplemented with graded levels of fish oil. Milk content of nutritionally important fatty acids (n-3 polyunsaturated fatty acids, PUFA; trans acids and conjugated linoleic acid, CLA) was determined by gas chromatography. Unlike cow milk, milk of normally fed ewes contained detectable quantities of n-3 PUFA and higher amounts of CLA. The supplementation with fish oil resulted in an increased milk fat levels of n-3 PUFA, CLA and trans isomers. There was a positive correlation (R-2 = 0.964) between the trans and n-3 fatty acid content in ewe milk, and a close positive correlation (R-2 = 0.996) between CLA and trans monoenoic fatty acid contents. PUFA supplementation resulted in a slightly, but not statistically significative, decrease of milk fat percentage. On the contrary, dietary fish oil markedly affected milk production: ewes fed on the n-3 supplemented diet produced more milk than the ewes fed with the control diet
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