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A gas chromatographic with flame ionization detector (GC-MS FID) method for the identification and quantification of fatty acids based on the extraction of lipids and derivatisation of free acids to form methyl esters was developed and validated. The proposed method was evaluated to a number of standard FAs, and Bronte pistachios samples were used for that purpose and to demonstrate the applicability of the proposed method. In this regard, repeatability, mean and standard deviation of the analytical procedure were calculated. The results obtained have demonstrated oleic acid as the main component of Bronte pistachios (72.2%) followed by linoleic acid (13.4%) and showed some differences in composition with respect to Tunisian, Turkish and Iranian pistachios.

Steaming process is the most popular method for cooking mussels worldwide. The effect of this cooking process on some toxic (Cd, Ni, Pb), essential (Cr, Cu, Fe, Mn, Zn) elements, minerals (Na, K, Ca, Mg), total lipids, and fatty acid profiles in the Mediterranean mussels (Mytilus galloprovincialis) harvested from the Black Sea was studied. Different approaches to assess the benefits and risks (n‐6/n‐3, PUFA/SFA, AI, TI, h/H, EDI, THQ, HI, TR, and HQEFA) were employed. In general, steaming process significantly modified some essential elements and minerals concentrations as well as the fatty acid profiles. Compared to the raw samples, this culinary practice resulted in an increased concentration of Na, Mg, Zn, and saturated fatty acids and a decrease of polyunsaturated fatty acids. Significant changes in the lipid quality indices (PUFA/SFA, AI, TI, and h/H) from the raw samples were observed. No effect on the DHA content was found. However, the significant increase in the absolute content of EPA + DHA indicates that steaming does not compromise the nutritional quality of mussels. Target hazard quotients (THQs) and hazard index (HI) from elemental intake were below 1, indicating that the steamed M. galloprovincialis pose no hazard for the consumers. The target risk (TR) values for Pb, Cr, and Ni were calculated, evaluated, and showed acceptable or negligible levels. In addition, the benefit–risk ratio indicated that the steamed M. galloprovincialis are safe for human consumption. [ABSTRACT FROM AUTHOR]

Simple Summary: Some Procellariiformes use an alternation of short tips and long trips to feed their chick. During these trips, they can accumulate stomach oil in the proventriculus derived from partially digested preys. The stomach oil was collected from adults of Calonectris diomedea from Linosa islands for fatty acids composition investigation. The results showed differences in fatty acid composition between the initial rearing period and the period near fledging. The present work gives a contribution to deepen the ecology and feeding strategies of the C. diomedea colony in Linosa island (Southern Italy). Calonectris diomedea is a Procellariforms seabird having a very representative colony in Linosa Island (Southern Italy). The adult forms of C. diomedea produce a pasty oil from their proventriculus to feed their chicks during the rearing period. In this work, we examined the fatty acids composition of the stomach oil of C. diomedea from Linosa Island by gas chromatography with flame ionization detection (GC-FID). The samples were collected at 20 and 70 days after hatching. Twenty different fatty acids (FAs) were identified. Saturated fatty acids (SFA) were the most abundant in percentage (41.6%) at day 20 followed by polyunsaturated fatty acids (PUFA, 38.7%) and monounsaturated fatty acids (MUFA, 19.7%). MUFAs were the most abundant in samples collected at day 70 (53.8%), followed by SFAs (36.6%) and PUFAs (9.8%). Oleic acid (C18:1ω9) in the samples on day 70 was 4 times higher than that in the samples on day 20. The Principal Component Analysis (PCA) verified a clear separation of the stomach oil samples in two groups, according to the day of sampling. The results obtained confirm the role of FAs analysis of stomach oil to understand the ecology and breeding behaviour of C. diomedea, highlighting a resemblance with signatures recorded in marine organisms of Linosa Island. [ABSTRACT FROM AUTHOR]

Background and aims. Fish by-products are generally used to produce fishmeal or fertilizers, with fish oil as a by-product. Despite their importance, fish wastes are still poorly explored and characterized and more studies are needed to reveal their potentiality. The goal of the present study was to qualitatively characterize and investigate the antimicrobial effects of the fish oil extracted from Salmo salar waste samples and to evaluate the potential use of these compounds for treating pathogen infections. Methods. Salmo salar waste samples were divided in two groups: heads and soft tissues. Fatty acids composition, and in particular the content in saturated (SAFAs), monounsaturated (MUFAs) and Polyunsaturated (PUFAs) fatty acids, was characterized through GC/MS Thermo Focus GC-DSQ II equipped with a ZB-5 fused silica capillary tubes column. The antimicrobial activity of the salmon waste oils was evaluated through the Minimum Inhibitory Concentration assay and the antibiotics contamination was determined by Liquid Chromatography with tandem Mass Spectrometry (LC-MS/MS) analysis. All experiments were done at least in triplicate. Results. GC/MS analysis has shown the specific fatty acid composition of the salmon waste oils and their enrichment in MUFAs and PUFAs, with special reference to omega -3, -6, -7, -9 fatty acids. Furthermore, our study has highlighted the antimicrobial activity of the fish waste oil samples against two Gram+ and Gram- bacterial strains. Conclusions. These data confirm that the fish waste is still quantitatively and qualitatively an important source of available biological properties that could be extracted and utilized representing an important strategy to counteract infective diseases in the context of the circular economy. [ABSTRACT FROM AUTHOR]

The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T. pisana, C. aspersum and E. vermiculata samples, respectively) and a species-specific variation of saturated fatty acid (SFA) contents. Oleic acid remained the most abundant FA of all of the snails species examined, accounting for up to 29.95% of the total FA content. A relevant decrease of ɷ3/ɷ6 ratio was found only for T. pisana samples. The principal component analysis (PCA) showed a separation of the snail samples in terms of species and heat treatment. The results of this work suggest land snails as a valuable source of MUFA and PUFA contents and boiling as appropriate treatment, according to the maintenance of healthy properties. [ABSTRACT FROM AUTHOR]