The paper reports the infinite dilution activity coefficients of a series of polar and nonpolar solutes (alkanes, alcohols, ketones, ethers, aromatic hydrocarbons, halogenated compounds) in 1-ethyl-, 1-butyl-, 1-hexyl-, and 1-octyl-3-methylimidazolium tetrafluoroborate ionic liquids. The data were measured by gas-liquid chromatography at (303, 323, and 343) K.

No abstract

Four different antioxidant activity assays including 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorption capacity (ORAC), and thiobarbituric acid reactive substances were performed on the methanolic and ethyl acetate extracts of Camelina seeds (CS), flaxseeds (FS), Camelina meal low fat (CMLF, 9.9% fat), Camelina meal high fat (CMHF, 24.6% fat), and flaxseed meal (FSM, 2.7% fat). In addition, the fatty acid profile, and phenolic, tocopherol, flavonoid, and glucosinolate contents of CS, FS, CMLF, CMHF, and FSM were studied. The major fatty acid was α‐linolenic acid (C18:3 n‐3) which was 33.2, 29.4, 30.2, 60.1, and 39.3% in CS, CMLF, CMHF, FS, and FSM, respectively. The methanolic extract of CMLF showed the highest values of ABTS, DPPH and FRAP and the highest content of phenolic compounds, flavonoids, and glucosinolates. The methanolic and ethylacetate extracts of CMHF showed the highest values for ORAC and α‐ and γ‐tocopherols. The ethylacetate extracts of seeds and meals of Camelina sativa and flax showed lower values for antioxidant activity, phenolic compounds, and flavonoids than the methanolic extracts. In general, Camelina and FS meals showed higher antioxidant activities, and phenolic and flavonoid contents than their respective seeds.Practical applications: Camelina sativa seeds (CS) and flaxseeds (FS) are rich sources of omega 3 oils. Their by‐products after oil extraction are an attractive source of proteins, lipids, fiber, and natural bioactive compounds such as antioxidants. These by‐products may be used to improve nutritional value and prevent lipid oxidation in feed or food systems.

Camelina sativa is an oilseed crop of the Brassica (Cruciferae) family that has gained increased popularity as a biofuel source. The present study was conducted to investigate the effects of feeding C. sativa meal to broiler birds on phenolic compounds, tocopherols, flavonoids, antioxidant capacity, and lipid peroxidation in chicken thigh meat during short (4°C for 2 or 7 d) or long-term (-20°C for 90 d) storage and cooking. One hundred sixty 1-d-old Cobb chicks were fed a corn-soybean meal-based diet with added Camelina meal at 0% (control), 2.5% (CAM2.5), 5% (CAM5), and 10% (CAM10). The experimental diets were fed for a period of 42 d. Feeding Camelina meal at 5 or 10% led to a 1.6-fold increase in γ-tocopherols in the thigh meat when compared with control birds (P < 0.05). No effect of diet on γ-tocopherols in the breast meat and α-tocopherols in the thigh and breast meat was observed (P > 0.05). Antioxidant activity measured as 2,2-azino-bis [3-ethylbenzo-thiazoline-6-sulfonic acid] radical scavenging capacity in the thigh meat from CAM2.5, CAM5, and CAM10 was higher than control birds (P < 0.05). In the breast meat, 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt radical scavenging capacity was highest in CAM10 (P < 0.05). Feeding Camelina meal at 5 or 10% led to reductions in thigh TBA reactive substances (TBARS) during short-term (2 d) and long-term storage (P < 0.05). The TBARS of thigh meat from CAM5 and CAM10 were reduced up to 49 or 36% during 2- or 90-d storage, respectively, when compared with control (P < 0.05). However, no effect of diet on thigh meat TBARS at 7 d of storage was observed among treatment groups. Overall, TBARS were highest in the thigh meat from control and CAM2.5 birds (P < 0.05). Upon cooking, TBARS were lowest in thigh meat from CAM10 birds, which was over 48% lower than in meat from birds fed the control diet (P < 0.05). The current study showed that Camelina meal could be effective in inhibiting lipid oxidation and enhancing antioxidant capacity. However, the effect was more prominent in the thigh than breast meat.

Boldo is an endemic plant from Chile widely used in folk medicine, whose biological (mainly antioxidant) activity has been attributed to the presence of the alkaloid boldine. The aim of this study was to determine the contribution of the flavonoid and other crude fractions from boldo leaves to the antioxidant activity of extracts. The main constituent in the flavonoid fraction was also isolated. The antioxidant activity and reducing power of crude boldo extract and fractions were measured and compared with natural and synthetic antioxidants. The antioxidant activity of boldo leaf extracts came mainly from the flavonoid fraction (44.1%) followed by the alkaloid fraction (15.6%), with catechin and boldine being the main contributors of the antioxidant activity of these 2 fractions (60.9% and 35.6% of the total activity, respectively). On the basis of these results, we propose to use catechin and boldine as markers for the antioxidant activity of boldo leaves. Tailor-made antioxidants to be used in foods can be prepared by enriching these 2 fractions.

No abstract

During the first week of the posthatching period, before the immune system is mature enough to produce its own B lymphocytes, a chick's humoral immunity depends on maternal antibodies (IgY) received from the egg yolk. During incubation and after hatching, the yolk sac (YS) membrane transfers nutrients (including IgY) from the egg yolk to the developing embryo or newly hatched chick. The objective of this study was to determine the effects of breeder flock age on the total IgY content of egg yolks and chick YS from a commercial broiler breeder strain. Hatching eggs from the same broiler breeder flock were collected at 32, 40, and 55 wk of age. One group of eggs per flock age was used to determine the egg yolk total IgY content. Another group of eggs was incubated for 21.5 d, and upon hatching, the YS of newly hatched chicks were collected to determine the total IgY content. Egg and egg yolk weight increased with flock age, but YS weights did not reflect egg yolk weight. The total IgY content per gram of egg yolk increased with flock age; this fact plus the observed yolk weight increase with flock age notably increased the total IgY contained in yolks of eggs laid by 55-wk-old breeders. However, chicks hatching from 55-wk-old breeders had less IgY per gram of YS than chicks from 32- and 40-wk-old breeders. Whether there are differences in the rates of YS absorption between chicks of different breeder ages is unknown. This research provided total IgY values for broiler breeder egg yolk and chick YS of a commonly used meat-type chicken strain. Differences in egg yolk and YS total IgY contents due to flock age in this type of bird had not been previously reported. Research on the physiological consequences of YS absorption rates in chicks from different breeder ages is advised.

Health and nutrition professionals advise consumers to limit consumption of saturated fatty acids and increase the consumption of foods rich in n-3 fatty acids. Researchers have previously reported that feeding extruded flaxseed, which is high in C18:3n-3, improves the fatty acid profile of milk and dairy products to less saturated fatty acids and to more C18:3n-3. Fat concentrations in milk and butter decreased when cows were fed higher concentrations of extruded flaxseed. The objective of this study was to determine the optimal rate of flaxseed supplementation for improving the fatty acid profile without decreasing production characteristics of milk and dairy products. By using a double 5 × 5 Latin square design, 10 mid- to late-lactation Holstein cows were fed extruded (0, 0.91, 1.81, and 2.72 kg/d) and ground (1.81 kg/d) flaxseed as a top dressing for 2-wk periods each. At the end of each 2-wk treatment period, milk and serum samples were taken. Milk was subsequently manufactured into butter and fresh Mozzarella cheese. Increasing supplementation rates of extruded flaxseed improved the fatty acid profile of milk, butter, and cheese gradually to less saturated and atherogenic fatty acids and to more C18:3n-3 by increasing concentrations of C18:3n-3 in serum. The less saturated fatty acid profile was associated with decreased hardness and adhesiveness of refrigerated butter, which likely cause improved spreadability. Supplementation rates of extruded flaxseed did not affect dry matter intake of the total mixed ration, milk composition, and production of milk, butter, or cheese. Flaxseed processing did not affect production, fatty acid profile of milk, or texture of butter and cheese. Feeding up to 2.72 kg/d of extruded flaxseed to mid- to late-lactation Holstein cows may improve nutritional and functional properties of milk fat without compromising production parameters.