Fatty Acids in Food Cereal Grains and Grain Products

Becker, Robert R.; Chow, C. K.

doi:10.1201/9781420006902.ch12

Cited by 12 publications

(9 citation statements)

References 36 publications

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“…The individual fatty acids present in the barley rootlets were also analysed in this study. Fatty acids can contribute a very bitter flavour with metallic aftertaste to foods . However, the fatty acid profiles of the rootlets used in this study do not impart a negative flavour or aroma at addition levels of up to 10% in wheat bread (discussed in ‘Sensory evaluation’ under ‘Bread analyses’).…”

Section: Resultsmentioning

confidence: 86%

“…Fatty acids can contribute a very bitter flavour with metallic aftertaste to foods. 29 However, the fatty acid profiles of the rootlets used in this study do not impart a negative flavour or aroma at addition levels of up to 10% in wheat bread (discussed in 'Sensory evaluation' under 'Bread analyses'). Generally, cereal fat contributes to volume, cell wall uniformity, softness, improved crumb and overall quality of baked goods.…”

Section: Fat and Fatty Acidsmentioning

confidence: 81%

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Wheat bread biofortification with rootlets, a malting by‐product

et al. 2013

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Section: Resultsmentioning

confidence: 86%

Section: Fat and Fatty Acidsmentioning

confidence: 81%

Wheat bread biofortification with rootlets, a malting by‐product

et al. 2013

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“…Although the endosperm is almost completely solubilised in mashing, most of the lipids remain with spent grains and are not transferred to wort [54][55][56]. According to recent studies [5,8,55,57], the total lipid contents (TLs) of BSG [8,54].The predominant lipid classes identified in the total lipids of BSG were triacylglycerols (TAG) (55-67% total lipids), followed by free fatty acids (FFA) (18-30%), diacylglycerols (DAG) (7.7-5.7%), monoacylglycerols (MAG) (1.7%), phospholipids (PL) (9.1%) and steroid compounds (SC) (hydrocarbons, ketones, free sterols, sterol esters and sterol glycosides) (5%) [5,55]. The high amount of free fatty acids in BSG can be attributed to the endogenous lipase that is able to release the free fatty acids from triacylglycerols and polar lipids during malting and mashing [5,55].…”

Section: Lipids and Fatty Acidsmentioning

confidence: 99%

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Fărcaș¹,

Socaci²,

Mudura³

et al. 2017

Brewing Technology

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Nowadays, the consumers' global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

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“…Thus, a high intake of ω-6 PUFAs in urban environments might further enhance the already high levels of oxidative stress caused by inhalation of pollutants (Isaksson et al, 2005;Isaksson, 2010Isaksson, , 2015. Moreover, anthropogenic winter feeding of birds with seeds and nuts with a high content of the monounsaturated FA (MUFA) oleic acid and the ω-6 PUFA linoleic acid (Beare-Rogers et al, 2001;Becker, 2008), is common across northern temperate latitudes. The density of such anthropogenic food sources is obviously higher in habitats with more human settlements than in e.g., rural forests (Robb et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Composition of physiologically important fatty acids in great tits differs between urban and rural populations on a seasonal basis

et al. 2015

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Fatty acids (FA) have crucial functions in animals, affecting e.g., inflammatory responses, thermoregulation, and cell membrane fluidity. Diet and ambient temperature affect animals' FA composition, which, in turn, may influence these physiological processes. Great tits (Parus major)-common in both urban and rural habitats-are mainly granivorous during winter and insectivorous during summer. These diets show pronounced differences in FA composition. Such variation has context-dependent effects on physiology, because the thermal environment, food availability, and levels of pro-inflammatory environmental stressors differ between urban and rural areas. Thus, we investigated how great tit plasma FA composition varied between urban and rural habitats and across seasons. Eight FAs differed between urban and rural birds. Among these, arachidonic acid [omega (ω)-6 polyunsaturated FA] with thermoregulatory and pro-inflammatory properties was more abundant in urban than rural birds in winter, whereas ω-3 FAs with anti-inflammatory properties were more abundant in rural birds. The difference in pro-and anti-inflammatory FAs suggest that the negative health effects that urban birds suffer from being exposed to higher levels of pollutants might be enhanced by an elevated inflammatory response. Eight FAs differed between winter and summer birds. This variation reflected the diet change: FAs common in seeds, e.g., oleic-and linoleic acid, were present in higher amounts in winter birds, whereas ω-3 polyunsaturated FAs that are common in caterpillars were more abundant in summer birds. Overall, a larger seasonal variation was seen among the urban birds. This study is the first to reveal a difference in FA composition between urban and rural populations for all animals studied to date. Future experiments should unravel the physiological implications of this variation, and ultimately, link its effects to fitness of animals with different physiological and dietary requirements in urban and rural environments.

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Fatty Acids in Food Cereal Grains and Grain Products

Cited by 12 publications

References 36 publications

Wheat bread biofortification with rootlets, a malting by‐product

Wheat bread biofortification with rootlets, a malting by‐product

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Composition of physiologically important fatty acids in great tits differs between urban and rural populations on a seasonal basis

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