Activity of Extracts and Fatty Acids of Canavalia ensiformis (Leguminosae) Against the Symbiotic Fungus of the Leaf-Cutting Ants Atta sexdens

The inhibitory effect of leaves extracts of Carnavalia ensiformis on the development of the symbiotic fungus of the leaf-cutting ants Atta sexdens (Forel) was evaluated. The hexane extract showed highest activity at concentration of 1000 μg/mL. Chromatographic separations of this extract have led to the isolation of a mixture of fatty acids which showed the same activity of the crude extract.

Toxicity of straight-chain fatty acids to leaf-cutting ants Atta sexdens rubropilosa (Hymenoptera: Formicidae) and the symbiotic fungus Leucoagaricus gongylophorus

This work determined toxicity and attractiveness of straight-chain fatty acids (C 5 to C 12) to Atta sexdens rubropilosa (Forel) workers. The effect to the symbiotic fungus, Leucoagaricus gongylophorus (Singer) Möller, was also tested with the fatty acids C 6 to C 12. A strong mortality of leaf-cutting ants that were fed with an artificial diet containing fatty acids C to C at concentrations above 1.0 mg.ml -1 was observed. Rice flakes impregnated with solutions of these fatty acids were repellent to leaf-cutting ants. Contact experiments showed that treatments with C 6 and C 7 at concentration of 100 mg.ml -1 significantly reduced the survival rate of leaf-cutting ants. The fatty acids C 8 to C 11 were toxic to leaf-cutting ants when topically tested at concentration of 200 mg.ml -1. In relation to the fungus' bioassays, the fatty acids C 6 to C 12 at concentration of 0.1 mg.ml -1 inhibited 100% of the fungal development. Although when the concentration was reduced by half no inhibition effects were observed. The results showed that straight-chain fatty acids have desirable properties for controlling leaf-cutting ants since they directly interfere with both organisms of the symbiotic relationship. The potential of fatty acids as well as ways to control leaf-cutting ants with these compounds are discussed in this article.

Evaluating of the activity antioxidant and fatty acids profile of lychee seeds (Litchi chinensis SONN.)

Purpose: The purpose of this paper is to characterize lychee seeds regarding their centesimal composition, and also to evaluate their antioxidant potential and fatty acid profile. Design/methodology/approach: To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40oC aiming to determine, by direct weighing, the extract dry matter yield. Findings: The largest found values went to the total carbohydrates (72.75 percent). In the oil from the lychee seeds there was a high percentage of unsaturated fatty acids, the main component being linoleic, considered an essential fatty acid. Research limitations/implications: Implies the identification of compounds biativos extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases. Originality/value: The article tries to identify new source of phenolic compounds extracted from fruit. © Emerald Group Publishing Limited.

Characterization and fatty acids profile of the oils from Amazon nuts and walnuts: Characterization and fatty acids profile of the oilseeds

Purpose: 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. Design/methodology/approach: 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. Findings: 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. Research limitations/implications: 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. Originality/value: The paper identifies a new source of essential fatty acids extracted from oilseeds. © Emerald Group Publishing Limited.

Soursop (Annona muricata L.) and sugar apple (Annona squamosa L.): Antioxidant activity, fatty acids profile and determination of tocopherols

Purpose: This study aims to analyze the soursop and sugar apple seeds as to its composition, to evaluate the antioxidant potential of seeds extract and characterize the oil extracted from them, regarding the fatty acids profile and content of tocopherols. Design/methodology/approach: To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 minutes, at a ratio of 1:3 (m/m, seed: ethyl alcohol) under continuous stirring at room temperature. Then, the mixture was filtered and the supernatants subjected to rotoevaporator at 40°C aiming to determine, by direct weighing, the yields of dry extracts. Findings: According to the results, the soursop and sugar apple seeds constituted significant sources of lipids, proteins and carbohydrates and can therefore be used in food and feed, and offer relevant antioxidant activity of phenolic compounds. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids and they have significant amounts of total tocopherol. Research limitations/implications: Implications are the identification of bioactive compounds extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases. Practical implications: The information presented might be directly used for developing of functional foods such as fruits. Originality/value: The article tries to identify new source of compounds extracted from fruits. © Emerald Group Publishing Limited.

Effects of low doses of polyunsaturated fatty acids on the attention deficit/Hyperactivity disorder of children: A systematic review

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fatty acids and some antioxidant compounds of Psidium guajava seed oil

Physico-chemical characteristics, fatty acid and tocopherol compositions, total phenolic content and antioxidant activity of crude oil extracted from guava (Psidium guajava var. pomifera) seeds were investigated. Oil yield from the seeds was 14.0%. Data obtained for the analytical indexes compared well with those of others edible oils. The oil showed high levels of unsaturated fatty acids (88.1%), mainly linoleic acid (78.4%). The tocopherol and total phenolic contents in the oil amounted to 29.2 and 92.3 mg/100 g, respectively. The guava seed oil exhibited a great DPPH · scavenging activity showing EC₅₀ of 12.9 g oil/g [DPPH · ] -1 and antiradical efficiency of 7.9×10 -2 . Therefore, the potential utilization of the guava seed oil as a raw material of food, chemical and pharmaceutical industries appears to be favourable and provides the use of a renewable resource, adding value to agricultural products.

Separation of satured and unsaturated fatty acids from palm fatty acids distillates in continuous multistage countercurrent columns with supercritical carbon dioxide as solvent: a process design methodology

In this work the separation of multicomponent mixtures in counter-current columns with supercritical carbon dioxide has been investigated using a process design methodology. First the separation task must be defined, then phase equilibria experiments are carried out, and the data obtained are correlated with thermodynamic models or empirical functions. Mutual solubilities, Ki-values, and separation factors aij are determined. Based on this data possible operating conditions for further extraction experiments can be determined. Separation analysis using graphical methods are performed to optimize the process parameters. Hydrodynamic experiments are carried out to determine the flow capacity diagram. Extraction experiments in laboratory scale are planned and carried out in order to determine HETP values, to validate the simulation results, and to provide new materials for additional phase equilibria experiments, needed to determine the dependence of separation factors on concetration. Numerical simulation of the separation process and auxiliary systems is carried out to optimize the number of stages, solvent-to-feed ratio, product purity, yield, and energy consumption. Scale-up and cost analysis close the process design. The separation of palmitic acid and (oleic+linoleic) acids from PFAD-Palm Fatty Acids Distillates was used as a case study.

Chemical composition and fatty acid contents in farmed freshwater prawns

The objective of this work was to evaluate the chemical composition and fatty acid contents of Amazonian and giant river prawns. After four-month farming, with the same diet for both species, palmitic and stearic acids were the main saturated fatty acids. Oleic acid was the main monounsatured fatty acid, and the eicosapentaenoic and docosahexaenoic acids were the most abundant polyunsaturated acids. Amazonian prawn has higher levels of protein and polyunsaturated fatty acids than those of the giant river prawn, which shows its potential for aquaculture.

Effect of feeding whole linseed as a source of polyunsaturated fatty acids on performance and egg characteristics of laying hens kept at high ambient temperature

The present study was conducted to evaluate the effects of feeding whole linseed on the laying performance and egg characteristics in laying hens kept at high ambient environmental temperatures (average 34 degrees C; the diurnal temperature range 26 degrees C to 41 degrees C). Two hundred and forty 38-wk-old white Leghorn laying hens were fed diets containing 0, 5, 10 or 15% whole linseed (as a source of n-3 polyunsaturated fatty acids) for a period of 12 weeks. Egg production was recorded daily, while feed intake and egg characteristics were monitored on weekly basis. The results of the study demonstrated that egg production and feed intake decreased, while feed conversion ratio (FCR) per dozen of eggs increased (p <= 0.05) with increasing dietary linseed levels. Egg weight, yolk weight, albumen height, eggshell weight, and eggshell thickness were not influenced (p > 0.05) by linseed levels in the diets offered to the laying hens. The results of the present trial suggest that feeding linseed to the laying hens in hot climates has no detrimental effects on egg characteristics, but has suppressive effects on egg production, feed intake and feed efficiency of laying hens.

Sources of omega-6 fatty acids do not alter the rumen degradation and transit of fibre from dairy cow diets

The objective of this study was to evaluate the behaviour of fibre in the digestive tract on the basis of the passage kinetics of forage and concentrate particles in cows fed different omega-6 fatty-acid sources. The scientific hypothesis of this study was that omega-6 fatty acids do not interfere with the digestion of fibre in the diets of dairy cows. Five primiparous lactating Holstein cows were used in the experiment. The experimental diets were: control (C), ground soyabean (GS), cottonseed (CS), soyabean oil (SO), calcium salts of fatty acids (CSFA). The global mean estimates for the parameters of passage rate (gamma) were 0.038 and 0.055 h(-1) for forage and concentrate, respectively. The only significant effect with respect to the passage rate was a high negative correlation between the concentrate passage rate and dry matter intake. There was less undegradable neutral detergent fibre (NDF) in treatments without added lipid. Dietary supplementation with lipid sources does not alter the kinetic parameters of roughage and concentrate particle passage or in vitro NDF degradation. Sources of omega-6 fatty acids do not alter the rumen degradation and transit of fibre.

Influence of monomeric and polymeric structure on the physical properties of thermoplastic polyesters derived from hydroxy fatty acids

The physical properties of three vegetable oil derived medium and long chain poly(-hydroxy fatty ester)s (P(Me--OHFA)s), namely poly(-hydroxynonanoate) [P(Me--OHC9)], poly(-hydroxytridecanoate) [P(Me--OHC13)] and poly(-hydroxyoctadecanoate) [P(Me--OHC18)] (n = 8, 12 and 17, respectively), of the [-(CH2)(n)-COO-](x) polyester homologous series are presented. The effect of M-n (M-n 10-40 kg mol(-1)) and n on the crystal structure and thermal and mechanical properties of the P(Me--OHFA)s were investigated by wide-angle X-ray diffraction (WAXD), TGA, DSC, dynamic mechanical analysis (DMA) and tensile analysis and are discussed in the context of the [-(CH2)(n)-COO-](x) polyester homologous series, contrasted with linear polyethylene (PE). For all P(Me--OHFA)s the WAXD data indicated an orthorhombic crystal phase reminiscent of linear PE with crystallinity (X-c = 50%-80%) depending strongly on M-n. The glass transition temperature and Young's modulus for P(Me--OHFA)s increased with X-c. The DSC, DMA and TGA studies for P(Me--OHFA)s (n = 8, 12 and 17) indicated strong correlations between the melting, glass transition and thermal degradation behavior and n. The established predictive structure relationships can be used for the custom engineering of polyester materials suitable for specialty and commodity applications. (c) 2014 Society of Chemical Industry

Phenolic compounds, carotenoids, tocopherols and fatty acids present in oils extracted from palm fruits

This review aimed to discuss the main bioactive compounds present in oils extracted from palm trees, indicating possible applications for the same. The bioactive compounds approached were: phenolic compounds, carotenoids, tocopherols, mono and polyunsaturated fatty acids. It is growing the search for food, especially from plant origin, characterized by the presence of such substances due to their benefi ts. Many studies show palm species as important sources of bioactive compounds and essential fatty acids. Therefore it is important to study the fruit characterization and composition of the oil from palm species of different regions that are still poorly investigated, seeking the possibility of its application in industry or the development of functional foods.

Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.