Fatty Acid Composition, Phenolic Compounds, Phytosterols, and Lipid Oxidation of Single- and Double-Fractionated Olein of Safflower Oil Produced by Low-Temperature Crystallization.

By dry crystallization, concentrations of unsaturated fatty acids and bioactive compounds can be increased in olein and super-olein fractions in vegetable oils. Among all sources of vegetable oils, safflower oil (SO) possesses the maximum linoleic acid content. To boost the industrial applications of SO, two variants were produced by single- and two-stage crystallization. This study aimed to determine the fatty acid compositions, phenolic compounds, phytosterols, and oxidative stability of fractionated olein (OF) and double-fractionated olein (DFO) produced by dry crystallization. For this, SO was cooled to -45 °C and filtered, the filtrate was denoted as single-fractionated olein (OF), and 40% of this section was taken for analytical purposes, while the remaining 60% was again cooled to -70 °C and filtered, and the filtrate was denoted as double-fractionated olein (DFO). Unfractionated safflower (SO) was used as a control, filled in amber glass bottles, and stored at 20-25 °C for 90 days. Fatty acid compositions and phytosterols were determined by gas chromatography-mass spectrometry (GC-MS). Phenolic compounds and induction periods were determined by high-performance liquid chromatography (HPLC) and Rancimat. GC-MS analysis revealed that the C18:2 contents of SO, OF, and DFO were 77.63 ± 0.82, 81.57 ± 0.44, and 89.26 ± 0.48 mg/100 g (p < 0.05), respectively. The C18:1 contents of SO, OF, and DFO were 6.38 ± 0.19, 7.36 ± 0.24, and 9.74 ± 0.32 mg/100 g (p < 0.05), respectively. HPLC analysis showed that phenolic compounds were concentrated in the low-melting-point fractions. In DFO, concentrations of tyrosol, rutin, vanillin, ferulic acid, and sinapic acid were 57.36 ± 0.12, 129.45 ± 0.38, 165.11 ± 0.55, 183.61 ± 0.15, 65.94 ± 0.11, and 221.75 ± 0.29 mg/100 g, respectively. In SO, concentrations of tyrosol, rutin, vanillin, ferulic acid, and sinapic acid were 24.79 ± 0.08, 78.93 ± 0.25, 115.67 ± 0.41, 34.89 ± 0.51, and 137.26 ± 0.08 mg/100 g, respectively. In OF, concentrations of tyrosol, rutin, vanillin, ferulic acid, and sinapic acid were 35.96 ± 0.20, 98.69 ± 0.64, 149.14 ± 0.13, 57.53 ± 0.74, and 188.28 ± 0.82 mg/100 g, respectively. The highest concentrations of brassicasterol, campesterol, stigmasterol, ß-sitosterol, avenasterol, stigmastenol, and avenasterol were noted in DFO followed by OF and SO. The total antioxidant capacities of SO, OF, and DFO were 54.78 ± 0.12, 71.36 ± 0.58, and 86.44 ± 0.28%, respectively. After the end of the storage time, the peroxide values (POVs) of SO, OF, and DFO stored for 3 months were 0.68, 0.85, and 1.16 mequiv O2/kg, respectively, with no difference in the free fatty acid content.

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese.

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC-MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography-mass spectrometry (GC-MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

The dynamics of novel corona virus disease via stochastic epidemiological model with vaccination.

During the past two years, the novel coronavirus pandemic has dramatically affected the world by producing 4.8 million deaths. Mathematical modeling is one of the useful mathematical tools which has been used frequently to investigate the dynamics of various infectious diseases. It has been observed that the nature of the novel disease of coronavirus transmission differs everywhere, implying that it is not deterministic while having stochastic nature. In this paper, a stochastic mathematical model has been investigated to study the transmission dynamics of novel coronavirus disease under the effect of fluctuated disease propagation and vaccination because effective vaccination programs and interaction of humans play a significant role in every infectious disease prevention. We develop the epidemic problem by taking into account the extended version of the susceptible-infected-recovered model and with the aid of a stochastic differential equation. We then study the fundamental axioms for existence and uniqueness to show that the problem is mathematically and biologically feasible. The extinction of novel coronavirus and persistency are examined, and sufficient conditions resulted from our investigation. In the end, some graphical representations support the analytical findings and present the effect of vaccination and fluctuated environmental variation.

A time-series assessment of the productive and reproductive performance of Balochi sheep.

This study was carried out to find the environmental factors which have a significant effect on the productive and reproductive characteristics of the Balochi sheep. The study used data from 729 ewes and 71 rams for a period of 13 years (2003 to 2016) at the Sheep Research Center, Yet Abad, Balochistan, Pakistan. The productive characteristics considered for current study were weight, birth weight (BW), 90 days weight (3 MW), 180 days weight (6 MW), 270 days weight (9 MW), 365 days (12 MW), and 2 years weight (24 MW). Reproductive characteristics measured were ewe age at first service (AFS), service period (SP) of ewe, age at 1st lambing (AFL) of ewe, lambing interval (LI), and sex ratio. Restricted maximum likelihood (REML) assessments of different characteristics were analyzed for the Balochi sheep on the basis of location, birth year (YOB), season of birth (SOB), type of birth (TOB), and sex of lamb. The average means ± SE for BW, WW, 6 MW, 9 MW, 12 MW, and 24 MW, were 3.28 ± 0.83, 17.20 ± 2.04, 21.94 ± 1.60, 26.20 ± 2.87, 30.21 ± 3.58, and 37.11 ± 2.84 for ram and 2.56 ± 0.53, 15.69 ± 1.45, 19.57 ± 1.77, 24.07 ± 2.70, 27.46 ± 2.09, and 34.61 ± 2.32 for ewes respectively. The results of reproductive performance of the Balochi sheep age of ewe at the time of breeding, age at first service (AFS), service period (SP), age at first lambing (AFL), and lambing interval (LI) were 1078 ± 2.2, 579.61 ± 0.6, 206.25 ± 0.2, 731.67 ± 0.3, and 256.60 ± 0.3 days respectively. The twining and lambing rates were 10.12% and 86.78%, while the sex proportion for ram and ewes was 50.12:49.37. Area, sex, and TOB had a significant (p < 0.05) effect on weight while TOB (twinning rate) was higher in Balochi sheep. These conditions affected the productive and reproductive performance of the Balochi sheep. At Sheep Research Center, Yet Abad, Balochistan, Pakistan, performed fundamentally better in all qualities such as weight gain and reproductive performance. Supplements were given with feed to get maximum profit from the sheep of Yet Abad farm. The birth weight of males was higher than that of females and single conceived Balochi sheep were heavier than that of twins. Thus, it was concluded that the Balochi sheep can be improved with better management practices, feeding, and disease control.

Fabrication of MNPs/rGO/PMMA Composite for the Removal of Hazardous Cr(VI) from Tannery Wastewater through Batch and Continuous Mode Adsorption.

Herein, we report the synthesis of magnetic nanoparticle (MNP)-reduced graphene oxide (rGO) and polymethylmethacrylate (PMMA) composite (MNPs/rGO/PMMA) as adsorbent via an in situ fabrication strategy and, in turn, the application for adsorptive removal and recovery of Cr(VI) from tannery wastewater. The composite material was characterized via XRD, FTIR and SEM analyses. Under batch mode experiments, the composite achieved maximum adsorption of the Cr(VI) ion (99.53 ± 1.4%, i.e., 1636.49 mg of Cr(VI)/150 mg of adsorbent) at pH 2, adsorbent dose of 150 mg/10 mL of solution and 30 min of contact time. The adsorption process was endothermic, feasible and spontaneous and followed a pseudo-2nd order kinetic model. The Cr ions were completely desorbed (99.32 ± 2%) from the composite using 30 mL of NaOH solution (2M); hence, the composite exhibited high efficiency for five consecutive cycles without prominent loss in activity. The adsorbent was washed with distilled water and diluted HCl (0.1M), then dried under vacuum at 60 °C for reuse. The XRD analysis confirmed the synthesis and incorporation of magnetic iron oxide at 2θ of 30.38°, 35.5°, 43.22° and 57.36°, respectively, and graphene oxide (GO) at 25.5°. The FTIR analysids revealed that the composite retained the configurations of the individual components, whereas the SEM analysis indicated that the magnetic Fe3O4-NPs (MNPs) dispersed on the surface of the PMMA/rGO sheets. To anticipate the behavior of breakthrough, the Thomas and Yoon-Nelson models were applied to fixed-bed column data, which indicated good agreement with the experimental data. This study evaluates useful reference information for designing a cost-effective and easy-to-use adsorbent for the efficient removal of Cr(VI) from wastewater. Therefore, it can be envisioned as an alternative approach for a variety of unexplored industrial-level operations.

Cardiac Troponin I Levels in Hospitalized COVID-19 Patients as a Predictor of Severity and Outcome: A Retrospective Cohort Study.

Introduction The COVID-19 (coronavirus disease) has affected millions of people, wreaking havoc worldwide. World Health Organization (WHO) labelled this disease as a serious threat to public health since its rapid spread from Wuhan, China. The respiratory manifestations of COVID-19 are common, but myocardium involvement causing myocardial injury and rise in cardiac markers is much less discussed. Materials and methods We conducted this retrospective cohort study from 1st April 2020 to 1st October 2020. Data was collected from the Hospital Management and Information System (HMIS) based on inclusion criteria. We used the Cox proportional hazard regression model for survival analysis, estimated the probability curves of survival using the Kaplan-Meier method, and contrasted it with the log-rank test. Results Among the 466 patients, 280 (69%) were male; the rest were female. The majority were both hypertensive and diabetic, and one-third had a myocardial injury on arrival. The most frequent symptoms in more than half of the patients (51.90%) included a combination of fever, dry cough, and shortness of breath. Out of 466 patients, 266 patients were discharged, and 200 did not survive. In our study, 168 (36.05%) patients had a cardiac injury; among them, 38 (22.61%) were in the discharge group, and the remaining 130 (77.39%) patients were in the nonsurvivor group. Our study results showed that the mortality rate was higher in patients with high cardiac troponin I (cTnI) levels (hazard ratio [HR] 3.61) on admission. Conclusion Our result concluded that measuring cTnI levels on presentation could help predict the severity and outcome in COVID-19 patients. It will allow physicians to triage patients and decrease mortality.

Utilization of Tires Waste-Derived Magnetic-Activated Carbon for the Removal of Hexavalent Chromium from Wastewater.

The present study focuses on fabrication of magnetic activated carbon (M-AC) using tire waste and its potential investigation for adsorption of Cr (VI) from wastewater. The composite material (M-AC) was synthesized by pyrolysis followed by in situ magnetization method, and characterized by FTIR, FESEM, EDX, and XRD analysis. The maximum adsorption of Cr (VI) ion over composite adsorbent was found (~99.5%) to occur at pH 2, sample volume 10 mL, adsorbent dose 100 mg, contact time 30 min. The adsorption process was endothermic, feasible, spontaneous, and was found to follow pseudo second order of the reaction. The Cr ion could be completely desorbed (~99.3%) from the composite adsorbent by using 20 mL of 2 M NaOH solution. The composite adsorbent was regenerated by continuous adsorption and desorption for 5 consecutive cycles by using 10 mL 0.1 M HCl solution. M-AC also performed well in case of tannery wastewater by removing about 97% of Cr (VI).

Primary Hydatid Disease Of Chest Wall.

Hydatid disease-a parasitic medical condition caused by echinococcus, is one of the oldest diseases known to mankind. Primary hydatid disease of the chest wall is very rare and only nine cases have been reported so far in the literature. This study presents a case of primary hydatid chest wall in a patient with right infraclavicular swelling that increased in size suddenly. A 35 year-old lady presented to the Surgical Unit of Khyber Teaching Hospital with a two and a half year history of right infraclavicular chest wall lump which increased in size abruptly Upon investigation the Computed tomographic (CT) scan of the chest showed a complex multiseptated hypodense lesion in the right pectoralis muscle with no involvement of underlying clavicle or rib. She was booked for exploration under general anaesthesia electively. The lump revealed multiple daughter cysts with the characteristics of germinal layers and ecto cysts of hydatid cysts. The patient had a stable recovery in the postoperative period and was sent home on medical treatment. On follow up she was fine; the wound had healed and there was no swelling in the surgical site. Primary hydatid disease of the chest wall is a very rare disease, so this case is a piece of good evidence to consider hydatid cyst in the differential diagnosis of any cystic mass in any part of the body, especially in endemic areas. Radical peri-cystectomy followed by chemotherapy with albendazole is all that is needed for the treatment.

Evaluating fertility and growth rate potential of indigenous sheep breeds submitted to heat stress under different management systems.

OBJECTIVE: Sheep farming is an important source of livelihood in the southern Khyber Pakhtun Khwa province of Pakistan where they are reared under extensive system (ES). This system has limitations of improper feeding, rearing, and management which negatively affect their productivity. The present study compares different rearing systems and their stresses on fertility, behavior, and growth rate potential of two sheep breeds of Pakistan. MATERIALS AND METHODS: Eighty ewes were selected; forty each from Damani and Balkhi breeds reared in semi-intensive system (SIS) and ES at Paharpur district, Dera Ismail Khan. Blood samples were collected in triplicate on days 0, 14, and 28 of May, and the molecular and behavioral stress, growth, and fertility rates were recorded. RESULTS: The highest growth and fertility rate were observed in both the breeds in SIS than in ES (p < 0.01). The values of stress indicators (cortisol, heat shock protein (HSP-70)) and behavioral stress parameters were found lower in Damani breed as compared to Balkhi breed in both rearing systems (p < 0.01). All the molecular stress and behavioral stress parameters were negatively associated with metabolic hormones (T3 and T4) (p < 0.01). A positive correlation was observed among all the molecular stress and behavioral stress parameters (p < 0.01). Similarly, T3 and T4 were positively interlinked to one another (p < 0.01). CONCLUSION: It was concluded that both Damani and Balkhi sheep showed lower stress levels and better fertility and growth parameter in SIS than ES system of rearing. Local Damani breed exhibited well tolerant ability and genetic adaptation to the local environment as compared to Balkhi breed.

Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter.

BACKGROUND: Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature. METHODS: Microcapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T1, T2, T3 and T4, respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage. RESULTS: Addition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T1, T2, T3 and T4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively (p > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively (p > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO2/kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value. CONCLUSION: Concentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics.

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food.

The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.

Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat.

BACKGROUND: Among the dietary lipids, milk fat is most complicated as it contains more than one hundred types of fatty acids and several triglycerides. Huge versatility in triglyceride and fatty composition makes it possible to convert milk fat into various fractions on the basis of melting characteristics. Functional properties of milk fat can be increased by converting it into different fractions. After cow milk, buffalo milk is the second largest source of milk and chemical characteristics of buffalo milk fat has been studied in a limited fashion. The main mandate was determination of triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milk fat for increased industrial applications. METHODS: Buffalo milk fat (cream) was fractionated at three different temperatures i.e. 25, 15 and 10 °C by dry fractionation technique and packaged in 250 ml amber glass bottles and stored at ambient temperature for 90 days. The fraction of milk fat harvested at 25, 15 and 10 °C were declared as LMPF-25, LMPF-15 and LMPF-10. Unmodified milk fat was used as control (PBMF). Low melting point fractions were analyzed for triglyceride composition, fatty acid profile, total phenolic contents, DPPH free radicals scavenging activity, reducing power, free fatty acids, peroxide value, iodine value and conjugated dienes at 0, 45 and 90 days of storage. RESULTS: In LMPF-10, concentrations of C36, C38, C40, and C42 were 2.58, 3.68, 6.49 and 3.85% lower than PBMF. In LMPF-25, concentrations of C44, C46, C48, C50, C52 and C54 were 0.71, 1.15, 2.53, 4.8, 0.39 and 2.39% higher than PBMF. In LMPF-15, concentrations of C44, C46, C48, C50, C52 and C54 were 2.45, 4.2, 3.47, 5.92, 2.38 and 3.16% higher than PBMF. In LMPF-10, concentrations of C44, C46, C48, C50, C52 and C54 were 2.8, 5.6, 5.37, 7.81, 3.81 and 4.45% higher than PBMF. LMPF-25, LMPF-15 and LMPF-10 had higher concentration of unsaturated fatty acids as compared PBMF. Total phenolic contents of buffalo milk fat and its fractions were in the order of LMPF-10 > LMPF-15, LMPF-25 > PBMF. Storage period of 45 days had a non-significant effect on total flavonoid content. 2, 2-Diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH) free radical scavenging activity of LMP-25, LMPF-15 and LMPF-10 were 4.8, 13.11 and 25.79% higher than PBMF. Reducing power of PBMF, LMPF-25, LMPF-15 and LMPF-10 were 22.81, 28.47, 37.51 and 48.14, respectively. Estimation of free fatty acids after the 90 days of storage duration, no significant difference was found in content of free fatty acids in unmodified milk fat and low melting point fractions. Testing of peroxide value in 90 days old samples showed that peroxide value of PBMF, LMPF-25, LMPF-15 and LMPF-10 was 0.54, 0.98, 1.46 and 2.22 (MeqO2/kg), respectively. Storage period up to 45 days had a non-significant effect on anisidine value, iodine value and conjugated dienes. CONCLUSION: Low melting point fractions of buffalo milk fat had higher concentration of unsaturated fatty acids and more antioxidant capacity than unmodified milk fat with reasonable storage stability.

Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge.

Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases. Antioxidant capacity of milk and milk products is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase, glutathione peroxidase, milk oligosaccharides and peptides that are produced during fermentation and cheese ripening. Antioxidant activity of milk and dairy products can be enhanced by phytochemicals supplementation while fermented dairy products have been reported contained higher antioxidant capacity as compared to the non-fermented dairy products. Literature review has shown that milk and dairy products have antioxidant capacity, however, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled. This review briefly describes the nutritional and antioxidant capacity of milk and dairy products.

Different ambient management intervention techniques and their effect on milk production and physiological parameters of lactating NiliRavi buffaloes during hot dry summer of subtropical region.

In tropical countries, one of the major threats for diary animal production is climate change. Ambient management interventions are beneficial and are the dire need of animal production in tropics. Ambient management intervention and its effect on physiological performance of lactating NiliRavi buffaloes were investigated during the hot dry months (April to June) of Pakistan. Fifteen lactating NiliRavi water buffaloes of similar size, age, and same parity were randomly stratified into three groups, comprising of five animals in each group, designated as group S, SF, and SFS. Animals of group S (control) were kept just under the shade while the animals in group SF were provided shade plus fan, animals in group SFS were provided the shade, fan as well as sprinklers during the hot day hours between 10:00 AM to 6:00 PM. Shed conditions were same for all animals, isonitrogenous and isocaloric feed was provided to all animals. Milk production decreased with the increase in ambient temperature. Average dry matter intake in group S, SF, and SFS were 75%, 80%, and 90% of the total feed offered to the experimental animals, respectively. The mean rectal temperatures (°F) were 101.69, 101.19, and 100.85 in group S, SF, and SFS, respectively. Heat stress had pronounced effect on blood glucose level as indicated by the mean glucose concentration in group S and SFS being recorded at 78.04 mg/dl and 90.47 mg/dl, respectively. It is concluded that the buffaloes should be provided with sprinklers and fans to minimize heat load and maximize the production during hot dry season.

Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.

BACKGROUND: Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. METHODS: Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. RESULTS: Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T1, T2, T3 and T4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T1, T2, T3 and T4 were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T1, T2, T3 and T4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO2/kg) was observed in T4, which was much less than allowable limit of 10 (MeqO2/kg). Flavour score was non-significant after 30 days of storage period. CONCLUSIONS: Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of omega-3 fatty acids and improved the antioxidant perspectives of ice cream. These results suggest that omega-3 fatty acids and antioxidant characteristics of ice cream may be improved with olein fraction of chia oil for discerning consumers.

Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review.

The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in human body. Chia seed is a potential source of antioxidants with the presence of chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol which are believed to have cardiac, hepatic protective effects, anti-ageing and anti-carcinogenic characteristics. It is also a great source of dietary fibre which is beneficial for the digestive system and controlling diabetes mellitus with higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamin, minerals and phenolic compounds. Therapeutic effects of chia in the control of diabetes, dyslipidaemia, hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant, antianxiety, analgesic, vision and immune improver is scientifically established.

Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions.

Omega 3 and 6 fatty acids were enriched in the olein fraction of chia oil via dry fractionation at -30°C. Concentrations of C18:3 (linolenic acid, ω-3) and C18:2 (linoleic acid, ω-6) were 78.16 and 25.42% in the olein fraction. HPLC characterization indicated enrichment of caffeic and chlorogenic acids, quercetin, and phenolic glycosides in the olein fraction. Total antioxidant activities of chia oil and the olein and stearin fractions were 42.5, 53.8, and 34.6%, respectively. After 6 months of storage at 4°C, the concentration of ω-3 in the olein fraction decreased from 78.19 to 76.16%, with a 10% decrease in the ω-3 concentration when the olein fraction was stored at 25°C. The stearin fraction of chia oil exhibited the longest induction period, followed by chia oil and the olein fraction. Amounts of ω-3 and 6 fatty acids can be enriched in the olein fraction from 11.92 and 61.28% to 15.22 and 72.16%, respectively, with reasonable storage stability at low temperature.