A novel method using DI-ESI-MS to efficiently identify and quantify oxifunctionalized lignin monomers, advancing UPO-catalyzed lignin valorization.

Supplementing ruminants' diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label "source of nutrient" and "significant source of nutrient", respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable.

Abstract The fatty acid profiles of wild and farmed Atlantic salmon (Salmo salar) and salmon feed was elucidated and quantitated. Due to the increasing proportion of vegetable oils in salmon feed, it was of interest to evaluate the effects on the farmed salmon fatty acid profile. There was found to be four times more fat in the muscle in farmed compared to wild salmon, 8.97 ± 0.63% and 2.14 ± 0.32%, respectively. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were 15.0%, 55.4%, and 29.6%, respectively, in farmed salmon, while 26.3%, 47.4%, and 26.3% in wild salmon. The lipids were also fractioned into neutral lipids, free fatty acids, and polar lipids by solid‐phase extraction. Both wild and farmed salmon contained approximately equal amount of eicosapentaenoic acid and docosahexaenoic acid with 520 and 523 mg/100 g fish muscle, respectively. The salmons of both kinds were evaluated from a health perspective by discussing the contents of n‐3 and n‐6 fatty acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids together with nutritional quality indices. In conjunction with a lower fat intake by consumption, the wild Atlantic salmon displayed the most nutritionally beneficial profile.

Laminaria hyperborea (Gunnerus) Foslie 1885 is a seaweed native to the North Atlantic, which is utilized in the production of alginate. Its potential as a source of bioactive lipids remains unexplored. In this study, mono- and digalactosyldiacylglycerols (MGDG and DGDG) were identified in stipe and blade from L. hyperborea for the first time. Samples were harvested off the west coast of Norway in May 2018. Lipids were extracted with chloroform:methanol (2:1, v/v) and fractionated using solid phase extraction, whereupon the fatty acid content was determined by gas chromatography-mass spectrometry. The fatty acid profile was used to predict the mass of the glyceroglycolipids. A total of 103 and 161 molecular species of MGDG, and 66 and 136 molecular species of DGDG were identified in blade and stipe, respectively, by HPLC-ESI-MS/MS. The most abundant molecular species were identified from the total ion chromatograms. According to these, MGDG(20:5/18:4, 18:4/18:4, 16:0/18:1, 14:0/18:2, 14:0/18:1) and DGDG(20:5/18:4, 16:0/18:1, 14:0/18:1) were the most abundant in blade. On the other hand, in stipe, the most abundant molecular species were MGDG (14:0/18:2, 14:0/18:1, 16:0/18:1) and DGDG (14:0/18:1). The purpose of this study is to highlight the potential application of L. hyperborea in a biotechnological context.

[This corrects the article DOI: 10.1155/2017/1029702.].

Rapeseed meal and faba beans (RSM/FB) can serve as an alternative to imported soybean meal (SBM). In this study, forty Norwegian crossbred ([Landrace x Yorkshire] x Duroc) growing-finishing pigs (108.7 ± 4.2 kg final BW) were fed a diet with either SBM or RSM/FB as protein sources. RSM/FB increased feed conversion ratio (P = .04) in the finishing period, reduced lightness (P = .04) and yellowness (P = .004) of meat, changed amounts of individual fatty acids, but not of total SFA, MUFA and PUFA. Importantly, RSM/FB reduced the glucose level (P < .05) in meat. Lower pyroglutamic acid (P = .06) in RSM/FB indicate lower oxidative stress in pre-rigor muscle cell. Increased abundance of free amino acids, sweet tasting metabolites, reduced warmed-over flavor and flavor attributes indicated desirable properties of RSM/FB meat. To conclude, RSM/FB in pig diet supported growth performance and carcass quality comparable to SBM and had a positive effect on meat quality.

The fatty acid profiles of the three lipid fractions, neutral lipids (NL), free fatty acids and polar lipids (PL), from the macroalgae Palmaria palmata (wild), Alaria esculenta (cultivated) and Saccharina latissima (cultivated) were studied in light of dietary important fatty acids. Blade and stipe from the macroalgae were collected at the end of the growth season (May/June) at Frøya (Trøndelag, Norway). A total of 51 fatty acids were identified in the algae, including several fatty acids novel to one or more of the algae. The NL and PL fractions of P. palmata were the most promising from a health perspective, due to a high content of eicosapentaenoic acid (10.1 ± 0.5% and 6.6 ± 0.1%, respectively) and no trans -fatty acids. In addition, these fractions had very low omega-6/omega-3 ratios (< 0.1) and can therefore be beneficial for balancing the omega-6/omega-3 ratio in the diet. The NL fraction of A. esculenta had the highest content of monounsaturated- and polyunsaturated fatty acids (20.9 ± 1.4 and 21.8 ± 1.9% of alga, respectively), as well as the highest content of the two essential fatty acids, linoleic acid (5.3 ± 0.4% of alga) and alpha-linolenic acid (2.4 ± 0.2% of alga). Indices related to risk factors for coronary heart disease were most favourable in the NL fraction of S. latissima and the NL and PL fractions of A. esculenta.

Increasing energy and chemical needs have to be covered by renewable resources, such as biomass, in the near future. Steam explosion is a green pretreatment for utilizing biomass, but it produces a by-product, pseudo-lignin. By comparing milled wood lignin purified and unpurified samples after steam explosion with pyrolysis–GC–MS, the components of pseudo-lignin should be evident. 2D NMR HSQC was also conducted on the purified samples, in addition to compositional analysis after steam explosion. After steam explosion, there is about 6 wt% of pseudo-lignin, and the pyrolysis shows an increase in diol benzenes and furan components in the unpurified samples, which is associated with pseudo-lignin.

Fatty acid (FA) profiles of the speciesTettigonia viridissima,Chorthippus biguttulus, andChorthippus brunneuswere determined and quantitated. Extracted lipids were derivatized into FA methyl esters (FAMEs) prior to analysis by GC-MS. A total of 37 different FAs were identified inT. viridissima, yielding a total FA content of 10.4 g/100 g of dry matter. The contents of saturated FAs, monounsaturated FAs, and polyunsaturated FAs were 31.1, 35.9, and 33.0%, respectively. Lipids fromT. viridissimawere also fractioned into neutral lipids, free fatty acids, and polar lipids by offline solid phase extraction. ForC. brunneusandC. biguttulus, 33 FAs were identified, yielding a total FA content of 6.14 g/100 g of dry matter. SFAs, MUFAs, and PUFAs, respectively, constituted 32.7, 25.1, and 42.1% of the total FA content. The contents of MUFAs, PUFAs,n-3 FAs, andn-6 FAs of each species, and then-6/n-3 ratio, were subsequently discussed.

There is a growing interest in a more wholesome utilization of biomass as the need for greener chemistry and non-mineral oil-based products increases. Lignin is the largest renewable resource for aromatic chemicals, which is found in all types of lignocellulosic biomass. Steam-explosion of lignocellulosic biomass is a useful pretreatment technique to make the polymeric material more available for processing. However, this heat-based pretreatment is known to result in the formation of pseudo-lignin, a lignin-like polymer made from carbohydrate degradation products. In this work, we have analyzed steam-exploded birch with a varying severity factor (3.1-5.0) by pyrolysis-gas chromatography-mass spectrometry, 2D-NMR, and Fourier transform infrared spectroscopy. The main results reveal a consumption of acetic acid at higher temperatures, with the increase of furan components in the pyrolyzate. The IR and NMR spectral data support these results, and there is a reason to believe that the conditions for humin formation are accomplished under steam explosion. Pseudo-lignin seems to be a humin-like compound.

This study investigated the impact of pasteurisation and homogenisation on ex vivo gastrointestinal digestion of proteins and fat in bovine milk. Milk that was homogenised at 150 bar showed the highest degree of lipolysis (78%) after 120 min duodenal digestion. In comparison, milk homogenised at 50 bar showed 56% release of fatty acids whereas raw and pasteurised milk showed 49% and 44% hydrolysis, respectively. Pasteurisation had very much less effect upon lipolysis and proteolysis. Homogenisation increased the gastric proteolysis of specifically beta-lactoglobulin, and also of alpha-lactalbumin. However, after 5 min duodenal digestion all the proteins were degraded in all milks tested. Thus, both lipolysis and proteolysis were increased by homogenisation of the milk, making fatty acids from lipids and peptides from beta-lactoglobulin more readily available to the human body. (C) 2016 Elsevier Ltd. All rights reserved.

The influence of the temperature on product formation during flash pyrolysis of birch lignin was investigated by using Py-GC-MS. In this study, milled wood lignin was isolated from Betula pubescens and by using Heteronuclear Single Quantum Coherence (H-1-C-13-HSQC) spectroscopy the S:G ratio was found to be 4.3. The pyrolysis experiments were carried out at temperatures from 400 to 900 degrees C with a flash filament pyrolysis, Pyrola 2000. The GC-MS method used identified more than 30 different compounds, including aldehydes, aromatic compounds, alkenes, alkanes and ketones. The weakest lignin linkage was found to be the beta-O-4, which was cleaved at the lowest temperature range applied (400-500 degrees C) and gave mainly rise to aldehydes and ketones in the pyrolyzate. At the highest temperature range (750-900 degrees C) the pyrolyzate contained mostly smaller aromatic compounds without the alkyl chain in C-1 position. Pyrolyzates with the same functional groups in C-1 position, were found to have similar degradation patterns over the temperature range. This was clearly seen for the aldehydes and ketones, but was also observable for alkanes and alkenes. Aldehydes decreased until 500 degrees C before leveling off, ketones peaked at 700 degrees C, alkene and C-1 with CH3 or H peaked at 500 degrees C while phenylcoumaran increased after 700 degrees C. This study clearly shows that the HSQC-NMR and flash Py-GC-MS are techniques that provide valuable information of molecular structure of lignin and compositional variance in the products formed by flash pyrolysis. Finally, seven interesting high value compounds were identified which in total amounted to around 45% of the pyrolyzate at 500 degrees C. These components were 4-ethenyl-2-methoxyphenol, 2,6-dimethoxyphenol, 2,6-dimethoxy-4-methylphenol, 2-(4-hydroxy-3-methoxyphenyl)acetaldehyde, 1-(4-hydroxy-3-methoxyphenyl) ethanone, 4-ethenyl-2,6-dimethoxyphenol and 4-hydroxy-3,5-dimethoxybenzaldehyde.

A thorough analysis and comparison of the fatty acid profiles of stipe and blade from Laminaria hyperborea, a kelp species found in the northern Atlantic, is presented. Lipids were extracted and fractionated into neutral lipids, free fatty acids and polar lipids, then derivatized to fatty acid methyl esters prior to GC-MS analysis. A total of 42 fatty acids were identified and quantified, including the n-3 fatty acids α-linolenic acid, stearidonic acid and eicosapentaenoic acid. An n-6/n-3 ratio of 0.8:1 was found in blade and 3.5:1 in stipe, respectively. The ratios vary between the lipid fractions within stipe and blade, with the lowest ratio in the polar lipid fraction of blade. The fatty acid amounts are higher in blade than in stipe, and the highest amounts of n-3 fatty acids are found within the neutral lipid fractions. The amounts of polyunsaturated fatty acids are 3.4 times higher in blade than stipe. This study highlights the compositional differences between the lipid fractions of stipe and blade from L. hyperborea. The amount of polyunsaturated fatty acids, compared to saturated- and monounsaturated fatty acids, as well as the n-6/n-3-ratio, is known to influence human health. In the pharmaceutical, food, and feed industries this can be of importance for production and sale of different health products. Additionally, lipids are today among the unused by products of alginate production, exploiting this material for commercial interest should give both economical and environmental benefits.

Summary Hams from Norwegian Duroc pigs, reared and fed identically, were dry‐cured using three different processing methods: Spanish Serrano ( SS ), Norwegian Parma‐style ( PS ) and deboning before curing ( ND ). The fatty acid compositions of the green and dry‐cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three dry‐curing processes were quite different, the hams′ lipid profiles, lipid degradation patterns and lipid‐associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS , SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS , SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.

Summary Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (Σ SFA , Σ MUFA , Σ PUFA ) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).

Human gastrointestinal enzymes were used to study the interacting effects of ex vivo protein and lipid digestion of skimmed bovine milk, homogenised full fat bovine milk and ultrafiltrate permeate reconstituted with bovine milk fat (UFMF). The beta-lactoglobulin protein was resistant to digestion in homogenised full fat milk, but readily digested in skimmed milk. During digestion, 37% of the neutral lipids in full fat milk and 16% in UFMF underwent lipolysis. Lipolysis of unsaturated fatty acids in both homogenised full fat milk and UFMF was 30% higher than for saturated fatty acids. (C) 2013 Elsevier Ltd. All rights reserved.

7 1 processing methods 8 9 10 Linda Storrustløkken, Hanne Marie Devle,* Torunn T. H0aseth, Bjørg Egelandsdal, Carl Fredrik 11 Næss-Andresen, Kristin Hollung, Per Berg, Dag Ekeberg & Ole Alvseike 13 1 Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 0 Norway 14 2 Animalia-Norwegian Meat and Poultry Research Centre, P.O. Box 396 Økern, NO-0513 Oslo, Norway 15 3 Nofima AS, P.O. Box 210, NO-1431 0 Norway 16 4 Nortura SA, P.O. Box 2009, NO-3103 Tønsberg, Norway 17

A method for separation of triacylglycerol (TAG), diacylglycerol (DAG), and monoacylglycerol (MAG) was developed and used to separate and analyse the neutral lipids (NL) from digested cow milk by solid-phase extraction (SPE) and GC-MS. The lipids used were extracted from ex vivo digested full fat milk by Devle et al. (2014), who separated neutral lipids, free fatty acids (FFA), and phospholipids (PL) to study the interacting effect of ex vivo protein- and lipid digestion of milk with different fat content. The NLs were first separated from the FFAs and PLs by SPE on a NH2 column as described by Devle et al. (2014). Further separation into TAG-, DAG-, and MAG fractions was accomplished by applying the NLs in a small volume on a new NH2 column. TAG was eluted with 1 mL heptane:diethyl ether (93:7), DAG with 3 mL heptane:diethyl ether (93:7), and MAG with 3 mL chloroform:methanol (2:1).

This is a comprehensive study of fatty acid (FA) profiles in milk from bovine, caprine, ovine, asine, and equine species. Milks from these species are universally common as constituents in a variety of different food and dairy products. We have obtained structural information on FAs, and discussed their correlation to health effects. The extracted fat from all species were derivatized to FA methyl esters for analysis by GC-MS. Large differences in the lipid content and FA composition between ruminants and non-ruminants were observed. Ovine milk showed the highest lipid content of all the animals tested, both ruminants and non-ruminants. Among the ruminants, bovine milk was richer in saturated FAs (69.7%) than ovine- and caprine milk (57.5 and 59.9%, respectively). Ovine milk contained the highest amounts of monounsaturated FAs (39.1%) and also odd- and branched-chain FAs (5.5%). Milk from the monogastric animals, mares and donkeys, were highest in polyunsaturated FAs with a content of 19.3 and 14.2%, respectively. The assumed health negative trans FAs were analyzed to be highest in the ruminant milk (0.71.0%). Milk from these species contained also the highest amount of the health beneficial CLA (0.40.7%). Practical applications: This is a comprehensive study of milk from five species analyzed under identical conditions. The different fatty acids and their derivatives are increasingly important components because of the contradictory reports on positive and negative effects on human health. New information on the composition of milk from different species is of great importance. The results may give valuable information to producers and nutritional advisors on the consumption of milk and milk products.