Amino Acid, Mineral and Fatty Acid Content of Pumpkin Seeds (Cucurbita spp) and Cyperus esculentus Nuts in the Republic of Niger

2006 ◽  
Vol 61 (2) ◽  
pp. 49-54 ◽  
Author(s):  
R.H. GLEW ◽  
R.S. GLEW ◽  
L.-T. CHUANG ◽  
Y.-S. HUANG ◽  
M. MILLSON ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Cyperus Esculentus ◽  
Pumpkin Seeds ◽  
The Republic

scholarly journals Nutritional and antinutritional values of leaves and stems of Ocimum tenuiflorum L.

Food Research ◽  
2019 ◽  
pp. 798-807
Author(s):  
L. Mousavi ◽  
Rabeta M.S. ◽  
V. Murugaiyah
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Amino Acid Content ◽  
Daily Diet ◽  
Young Leaves ◽  
Ocimum Tenuiflorum ◽  
Amino Acids Profile ◽  
Vitamin E And C

Ocimum tenuiflorum L., commonly known as ruku in Malaysia, is usually cultivated as a garden ornamental plant because of its small purplish and some yellowish flower. Additionally, the young leaves of O. tenuiflorum L. are used to make Nasi Ulam. In this study, we investigated the nutritional values of O. tenuiflorum leaves and stems to find a rich source of essential nutrients needed in daily diet. High pressure liquid chromatography (HPLC) and gas chromatography/mass spectrophotometer (GC/MS) methods were used to measure the amino acid and fatty acid content of leaves and stems of O. tenuiflorum L. The result of antinutritional compositions of the leaves and stems displayed as a safe range of compounds that were effective to increase absorption of nutritional compound by body cells. The result of fatty acid profile showed that the butanoic acid as the highest amount of fatty acid content in stems and leave compared to other fatty acid compositions. The result of amino acids profile indicated that αaminobutyric acid and cysteine (non-essential amino acid) showed the highest and the lowest amount of amino acid content in stem and leaves consequently. Vitamin E and C showed the high and lowest amount of vitamins content in the leave and stem, respectively. In conclusion, the result of antinutritional and nutritional contents of O. tenuiflorum L. leaves and stems clearly indicated that the antinutritional compounds were in the safe range. The amount and nutritional content of the leaves and stem proved that this plant a good source to improve our body health system.

scholarly journals Morinda citrifolia: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

2012 ◽  
Vol 4 (2) ◽  
pp. 467 ◽  
Author(s):  
K. D. Golden ◽  
C. Lindsay
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Essential Amino Acids ◽  
Morinda Citrifolia ◽  
Ripe Stage ◽  
Green Stage

High performance liquid chromatography (HPLC) was used to determine the amino acid and fatty acid content of Morinda citrifolia (Noni). The amino acid content both free and total was determined at the mature green, mature ripe and fermented stage of the fruit. Most of the essential amino acids were detected as free amino acids (unhydrolysed sample) at the various stages of ripening, with threonine showing the highest value (3.95±0.81 mg/100g) at the fermented stage and histidine showing the lowest value (0.05±0.02 mg/100g) at the mature green stage. The essential amino acids with the exception of tryptophan (destroyed by acid hydrolysis) were also detected as total amino acids (hydrolyzed sample) albeit at much higher concentrations. Leucine showed the highest value (94.21±18.85 mg/100g) at the mature ripe stage, whereas methionine the lowest value (2.80±1.02 mg/100g) at the mature green stage. The fatty acid content of the Noni fruit  was also determined at the green, ripe and fermented stages of ripening; with the short chain caprylic acid (80.69±3.09 mg/100g) showing the highest value at the ripe stage. Significantly the essential fatty acids linolenic (8.60±0.21 mg/100g) and linoleic (50.57±0.72 mg/100g) were highest at the green stage. Also present in significant quantities were palmitic acid (44.27±0.35 mg/100g) and stearic acid (4.78±0.45 mg/100g) at the green stage. The amount of fatty acids decreased significantly at the fermented stage. Of the fatty acids detected at the fermented stage 79% of them were below 1.00 mg/100g fresh weight of the fruit. Keywords:  Noni fruit; Amino acids; Fatty acids; HPLC. © 2012 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. doi: http://dx.doi.org/10.3329/jsr.v4i2.8130 J. Sci. Res. 4 (2), 467-476 (2012)

scholarly journals Description of amino acid and fatty acid content during initial development of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a carnivorous freshwater catfish

2018 ◽  
Vol 16 (2) ◽  
Author(s):  
Deliane Cristina Costa ◽  
Rodrigo Takata ◽  
Walisson de Souza e Silva ◽  
Martin Bessonart ◽  
Juan Luis Gadea ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Initial Development ◽  
Polyunsaturated Fatty Acid Content ◽  
Saturated Fatty Acid Content

ABSTRACT Samples of eggs, newly hatched larvae (NHL), and larvae at the end of the lecithotrophic period (eight days after hatching) (LPL) of Lophiosilurus alexandri were collected to determine the amino acid and fatty acid profiles. Crude protein did not change throughout initial development and the concentration of lipids was highest in NHL. The content of the indispensable amino acids (IAA) isoleucine, leucine, and valine decreased in LPL, while in eggs and NHL they remained high and similar in value. The dispensable amino acids (DAA), such as aspartic acid, tyrosine, and glycine, increased in LPL, while alanine decreased. The percentage of neutral lipids increased in LPL. The saturated fatty acid content decreased during ontogeny, while monounsaturated fatty acids decreased only in LPL. The polyunsaturated fatty acid content was highest in LP. Polar fatty acids were found in higher percentages in eggs and NHL, but lower in LPL. Saturated fatty acid content decreased during ontogenetic development, while that of monounsaturated fatty acids decreased only in LPL. Polyunsaturated fatty acid content was highest in LPL. Protein content was maintained during ontogenetic development, while amino acid classes experienced changes. Lophiosilurus alexandri preferentially uses saturated and monosaturated fatty acids as an energy source during its early development.

scholarly journals Nutritional Value of African Catfish (Clarias gariepinus) Meat

2021 ◽  
pp. 31-39
Author(s):  
H. E. Abdel- Mobdy ◽  
H. A. Abdel-Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Clarias Gariepinus ◽  
Amino Acid Content ◽  
African Catfish ◽  
Oleic Acid Content ◽  
High Oleic

The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher levels of calcium, phosphorus, and iron, with 304.82, 279.45 and 17.03 mg/100 g, respectively. The essential amino acid content was 41.81 g/100g protein. Oleic, linoleic, and palmitic acids were the most common fatty acids present in catfish meat. Oleic acid made up more than a third of the fatty acid content in catfish meat. Because of its high oleic acid content, catfish meat should be considered because it has been linked to a lower risk of cardiovascular disease.

Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)

1996 ◽  
Vol 203 (3) ◽  
pp. 216-219 ◽  
Author(s):  
M. Murkovic ◽  
A. Hillebrand ◽  
J. Winkler ◽  
E. Leitner ◽  
W. Pfannhauser
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Cucurbita Pepo ◽  
Fatty Acid Content ◽  
Pumpkin Seeds

STUDY ON THE VARIATIONS OF THE FATTY ACIDS AND AMINO ACIDS OF GREEN PEEL AVOCADO IN SON LA PROVINCE AT DIFFERENT HARVESTING MATURITY

2021 ◽  
Vol 66 (3) ◽  
pp. 124-130
Author(s):  
Loi Nguyen Van
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Developmental Stages ◽  
Fatty Acid Content ◽  
Amino Acid Content ◽  
Hplc Method ◽  
Dried Fruit

Green peel avocado is a fruit with high nutritional value, rich in lipids, proteins, sugars, vitamins, and minerals. The aim of this study was to determine the change in fatty acid and amino acid content of green peel avocados harvested at 200, 210 and 220 days in order to select the appropriate harvest time, serving for efficient preservation and processing. The results of the study showed that 9 fatty acids were identified at the time of harvesting at 200 days, 10 fatty acids at the time of harvesting at 210, and 220 days of green peel avocado. Compared with two harvest times as 210, and 220 days since fruiting, the fatty acid content of green peel avocado did not differ so much. By using the HPLC method, 13 amino acids, 14 amino acids, and 15 amino acids were identified at 200, 210, and 220 days after fruiting, respectively. Glycine, alanine, lysine, and phenylalanine were intended to increase in the developmental stages of green peel avocado, whereas the other amino acids did not change much. Therefore, based on the change in fatty acid and amino acid content, green peel avocado farmers in Son La province should choose the time of harvest from 210 to 220 days from fruiting to be suitable for preservation and processing. If harvesting green peels avocados at more than 220 days after fruiting, it will make the dried fruit and spongy, and affect flowering, fruit set, and yield in the next fruit crop.

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