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In this study, the effect of adding chia oil and avocado extract to the diet of Nile tilapias (Oreochromis niloticus) was evaluated after 0, 15, 30 and 45 treatment days. The inclusion of chia oil and avocado extract aims to nutritional enrichment of fish fillet by the use of a new lipid source and a by‐product of low cost and high antioxidant capacity. Thus, experimental diets were formulated by the addition of 0.14% of ethanolic extract of avocado peel (Treatment I), 1.90% of chia (Salvia hispanica L.) oil (Treatment II) or both (0.14 and 1.90%, respectively) for Treatment III. There was an increase in the total omega‐3 (n‐3) fatty acid content of fish muscle tissue (29.01–78.81 mg g−1 TL) due to Treatment II (TII). Among n‐3 fatty acids, the amount of alpha‐linolenic acid (LNA, 18:3n‐3) increased sixfold after 45 days of feeding with the TII diet. The largest increases in antioxidant capacity were observed in the lipophilic fraction (L‐ORAC(FL)), from 3.40 to 19.50 μmol of ET g−1 from fish treated with chia oil (TII), while differences between treatments and periods were not detected in the hydrophilic fractions (H‐ORAC(FL)), indicating that excessive amounts of antioxidant compounds are simply excreted by the animals. Thus, chia oil contributed to an enhancement in the nutritional quality of Nile tilapia, both in terms of fatty acid content and total antioxidant capacity. Practical applications: Multiple recent studies have emphasised the benefits to human health of including omega‐3 fatty acids and antioxidants in the diet. For this reason, the inclusion of chia (S. hispanica L.) oil and avocado (peel) residue was proposed in order to increase the amount of omega‐3 fatty acids in tilapia fillets and to improve muscle tissue antioxidant capacity. It is notable that these parameters increased significantly, especially the quantity of omega‐3 fatty acids, after a 45‐day trial, providing a differentiated product with a high nutritional quality. From the addition of chia seed oil in rations, it was observed a significant increase of alpha‐linolenic content in tilapia fillets. The effects of supplemented feeding were more pronounced until 30 days. For antioxidant compound analysis, in most of the cases, better results were observed from L‐ORAC(FL) assay. Thus, the fish which received rations supplemented with chia seed oil showed a superior nutritional quality, especially in terms of fatty acid composition.

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The aim of this study was to compare fatty acid profiles of seed samples from twenty different soybean (Glycine max (L.) Merrill) genotypes (14 non-transgenic and six transgenic Roundup-tolerant) grown at two different locations, both in the Parana state, a southern region of Brazil. A total of eleven fatty acids were detected and quantified, among them the most expressive ones were oleic, linoleic, linolenic and palmitic acids. The total unsaturated fatty acid amount was higher than 82%. An increase in the n-3 fatty acids quantities were observed in transgenic species, which can be reflected in lower n-6/n-3 ratios, a highly desired trend regarding consumers' health. In conclusion, results showed a large amount of variation among the different germplasms (either conventional or transgenic) within and across locations.

ABSTRACT. The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity. The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH  radical inhibition method. It was verified that the fruits possess positive correlation (R 2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits, jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 g mL -1 ) and total phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were obtained in this study are useful for consumers, nutritionists and institutions which formulate food policies.Keywords: free radicals, gallic acid, UV-Vis espectrophotometry.Fenólicos totais e capacidade antioxidante em extratos metanólicos de dez frutas RESUMO. O presente estudo buscou fornecer informações sobre a composição de moléculas antioxidantes em extratos metanólicos de dez frutas por meio da correlação entre a quantidade de fenólicos totais e a capacidade antioxidante. Foram realizados ensaios pelo método de fenólicos totais (FolinCiocalteu) e de capacidade antioxidante pela inibição do radical DPPH  . Verificou-se que as frutas possuem variação de antioxidante e correlação positiva (R 2 = 0,6169) de fenólicos totais em sua composição. Dentre as frutas analisadas, o jambolão e acerola são as que possuem maior capacidade antioxidante: 20,94 e 24,48 (g mL -1 ) e fenólicos totais 635,32 e 675,73 mg equivalente de ácido gálico/100 g de amostra respectivamente. Este estudo forneceu novas informações sobre a composição de antioxidantes em frutas para consumidores, nutricionistas e instituições formuladoras de políticas alimentares.Palavras-chave: radical livre, ácido gálico, espectrofotometria no UV-Vis.