Major dietary lipids in nutrition and health.

In this chapter, an overview of the major lipids in the diet with emphasis in nutritional aspects is provided. Triacylglycerols, i.e.

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.

Chia seed ( L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view.

Formation of process contaminants in commercial and homemade deep-fried breadcrumbs.

Breading is a culinary technique widespread throughout the world. Deep-frying breaded foods forms a palatable crust but also promotes the formation of compounds of toxicological relevance. The influence of the composition of breadcrumbs on the risk associated with the formation of acrylamide, hydroxymethylfurfural (HMF), and furfural was investigated in a deep-fried breadcrumb coating model.

Incorporation of hydroxytyrosol alkyl esters of different chain length as antioxidant strategy in walnut oil spray-dried microparticles with a sodium alginate outer layer.

Omega-3 rich vegetable oils, such as walnut oil, are gaining interest because of their health benefits. Synthetized homologous series of hydroxytyrosol alkyl esters (HTEs) with different alkyl chain lengths (C4-C18) were incorporated in purified walnut oil (PWO) spray-dried microparticles, designed with Capsul® (C) as encapsulating agent and sodium alginate (SA) as outer layer (PWO-C/SA). The encapsulation efficiency (>87%) and Tg of PWO-C/SA microparticles were not affected by the HTEs.

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils.

Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers.

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods.

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.

Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions.

Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions.

Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis.

Two observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards to the decision to stop the frying process. CIE-Lab* color parameters and visual color assessments of French fries were associated with general acrylamide content and its classification according to the EU benchmark levels (BL, 500 μg/kg).

Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability.

Purified walnut oil (PWO) microparticles with Capsul (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner infeed (PWO-C(AA)/SA), in the outer infeed (PWO-C/SA(AA)) and in both infeed (PWO-C(AA)/SA(AA)). PWO-C(AA)/SA (4.

Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.

Variability in home-cooking practices affects dietary exposure to acrylamide, limiting risk evaluation. Two observational tests (controlled and randomized) involving 127 volunteers was designed to investigate the influence of consumer decisions on acrylamide formation during the preparation of French fries. Consumer practices were recorded during pre-frying, frying and post-frying stages.

RP-UHPLC-DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating.

Since olive leaf is a potential source of phenolic fraction that is assumed to have good antioxidative effects, we purposed to add its extract to the refined olive-pomace oil during heating to increase its oxidative stability. RP-UHPLC-DAD-QTOF-MS was employed to characterize the phenolic fraction.The oil samples were evaluated by measuring the polymers and the polar compounds and thus detecting specific oxidized compounds.

Acrylamide in French fries prepared at primary school canteens.

Children are one of the most exposed groups to dietary acrylamide with 'potato fried products' that account for up to half the total exposure to this contaminant. Acrylamide was measured in French fries prepared in 31 primary school canteens randomly recruited from different Spanish regions. The mean content was 329 μg kg-1 (from <20 to 4000 μg kg-1).

Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households.

An observational study in 208 volunteers in households from 30 Spanish provinces was conducted from May to June 2017 in order to evaluate the formation of acrylamide during the preparation of French fries from fresh potatoes. Consumer cooking practices and household typology were evaluated with an questionnaire. Potatoes (fresh and fried) and frying oil were collected from the households.

Influence of the Physical State of Spray-Dried Flavonoid-Inulin Microparticles on Oxidative Stability of Lipid Matrices.

The effect of the physical state of flavonoid-inulin microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid matrices was studied. Epicatechin (E) and quercetin (Q) microparticles with inulin were formulated at two infeed temperatures (15 °C and 90 °C) by spray drying. X-ray diffraction analyses showed that flavonoid-inulin microparticles obtained at feed temperature of 15 °C were semi-crystalline (E-In-15, 61.

Polledness in Argentinean Creole cattle, five centuries surviving.

Polledness has been shown to have autosomal Mendelian inheritance, with the polled locus being dominant to the horned locus. This trait was mapped to the BTA1 centromeric end in several breeds. One of the distinctive attributes of Creole cattle, such as the Argentinean Creole, is the presence of long, lyre-shaped horns.

Effect of spray-drying with organic solvents on the encapsulation, release and stability of fish oil.

Fish-oil (FO) was encapsulated with hydroxypropylcelullose (HPC) by conventional spray-drying with water (FO-water) and solvent spray-drying with ethanol (FO-EtOH), methanol (FO-MeOH) and acetone (FO-Acet) in order to study the effect of the solvent on the encapsulation efficiency (EE), microparticle properties and stability of FO during storage at 40 °C. Results showed that FO-Acet presented the highest EE of FO (92.0%), followed by FO-EtOH (80.

Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg).

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity.

Background: Pentacyclic triterpenic acids (TA) are phytochemicals of increasing nutritional interest owing to their bioactive properties, such as anti-inflammatory, antitumoral, antihyperglycemic and hepatoprotective. Crude olive pomace oils constitute a non-exploited significant source of these compounds. In the present study, concentrates of TA were extracted and characterized from crude olive pomace oils that were obtained by centrifugation and subsequent solvent extraction, respectively.

An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.

The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes.

Adaptation of the HIV Stigma Scale in Spaniards with HIV.

The primary goal of this study was to adapt Berger, Ferrans, & Lahley (2001) HIV Stigma Scale in Spain, using Bunn, Solomon, Miller, & Forehand (2007) version. A second goal assessed whether the four-factor structure of the adapted scale could be explained by two higher-order dimensions, perceived external stigma and internalized stigma. A first qualitative study (N = 40 people with HIV, aged 28-59) was used to adapt the items and test content validity.

Ambient air levels and health risk assessment of benzo(a)pyrene in atmospheric particulate matter samples from low-polluted areas: application of an optimized microwave extraction and HPLC-FL methodology.

A new methodology involving a simple and fast pretreatment of the samples by microwave-assisted extraction and concentration by N2 stream, followed by HPLC with fluorescence detection, was used for determining the concentration of benzo(a)pyrene (BaP) in atmospheric particulate matter (PM10 fraction). Obtained LOD, 1.0 × 10(-3) ng/m(3), was adequate for the analysis of benzo(a)pyrene in the samples, and BaP recovery from PAH in Fine Dust (PM10-like) certified reference material was nearly quantitative (86%).

Enacted and internalized stigma and quality of life among people with HIV: the role of group identity.

Purpose: This study analyzes the mediating role of social identity in the relationship between enacted stigma and internalized stigma and quality of life of people with HIV.

Methods: A total of 557 people with HIV participated in this study. Participants were recruited from hospitals and non-governmental organizations.

Effectiveness of α-, γ- and δ-Tocopherol in a CLA-Rich Oil.

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid with conjugated double bounds. Positive health properties have been attributed to some isomers, such as anticarcinogenic activity, antiartherosclerotic effects and reduction of body fat gain. Hence, oils rich in CLA such as Tonalin(®) oil (TO), normally obtained through alkaline isomerization of safflower oil (SO), an oil rich in linoleic acid (LA), are currently used in functional foods.

Relative and absolute stability in perceived parenting behaviour: a longitudinal study with children and adolescents.

Patterns of relative and absolute stability in parental behaviour with children and adolescents are reported. The sample comprised 523 youth (58.7% girls).