Drought deteriorated the nutritional quality of cottonseed by altering fatty acids and amino acids compositions in cultivars with contrasting drought sensitivity

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

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Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

2017 ◽

Vol 54 (2) ◽

pp. 368-374

Author(s):

Roxana Nicoleta Ratu ◽

Marius Giorgi Usturoi ◽

Daniel Simeanu ◽

Cristina Simeanu ◽

Alexandru Usturoi ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Storage Period ◽

Essential Amino Acids ◽

Storage Conditions ◽

Mean Values ◽

Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01795 ◽

2020 ◽

Vol 55 ◽

Author(s):

Hernán Antonio Alzate Díaz ◽

Adriana Patricia Muñoz Ramírez ◽

Maurício Gustavo Coelho Emerenciano ◽

Sandra Clemencia Pardo Carrasco

Keyword(s):

Fatty Acids ◽

Soybean Meal ◽

Nutritional Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Protein Sources ◽

Nutritional Characteristics ◽

Biofloc Technology ◽

Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

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Nutritional Quality of Sorghum Seeds: Storage Proteins and Amino Acids

Food Biotechnology ◽

10.1080/08905430802463487 ◽

2008 ◽

Vol 22 (4) ◽

pp. 377-397 ◽

Cited By ~ 9

Author(s):

Ariane Vendemiatti ◽

Renato Rodrigues Ferreira ◽

Luiz Humberto Gomes ◽

Leonardo Oliveira Medici ◽

Ricardo Antunes Azevedo

Keyword(s):

Amino Acids ◽

Nutritional Quality ◽

Storage Proteins

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Lake restoration influences nutritional quality of algae and consequently Daphnia biomass

Hydrobiologia ◽

10.1007/s10750-020-04398-5 ◽

2020 ◽

Vol 847 (21) ◽

pp. 4539-4557 ◽

Cited By ~ 1

Author(s):

S. J. Taipale ◽

K. Kuoppamäki ◽

U. Strandberg ◽

E. Peltomaa ◽

K. Vuorio

Keyword(s):

Fatty Acids ◽

Nutritional Quality ◽

Positive Impact ◽

Essential Fatty Acids ◽

Keystone Species ◽

Zooplankton Biomass ◽

Epa And Dha ◽

Phytoplankton Communities ◽

Restoration Measures

AbstractFood quality is one of the key factors influencing zooplankton population dynamics. Eutrophication drives phytoplankton communities toward the dominance of cyanobacteria, which means a decrease in the availability of sterols and long-chain polyunsaturated fatty acids (EPA and DHA). The effects of different restoration measures on the nutritional quality of the phytoplankton community and subsequent impacts on zooplankton biomass have rarely been considered. We analyzed the nutritional quality of phytoplankton in the eutrophic Lake Vesijärvi in southern Finland over a 37-year period, and studied the impacts of two restoration measures, biomanipulation and hypolimnetic aeration, on the abundance of high-quality phytoplankton. We found that biomanipulation had a positive impact on the abundance of taxa synthesizing sterols, EPA, and DHA and, concurrently, on the biomass of the keystone species Daphnia. In contrast, hypolimnetic aeration did not result in such a beneficial outcome, manifested as a decrease in the abundance of Daphnia and frequent phytoplankton blooms dominated by cyanobacteria suggesting reduction in the nutritional quality of food for Daphnia. Our analysis shows that the determination of the nutritional value of algae and the contribution of essential fatty acids and sterols is an effective method to evaluate the success of various restoration measures.

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Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

Author(s):

Janice Ramos de Sousa ◽

Raquel B. A. Botelho ◽

Rita de Cássia C. A. Akutsu ◽

Renata Puppin Zandonadi

Keyword(s):

Fatty Acids ◽

Low Income ◽

Nutritional Quality ◽

Trans Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Food Groups ◽

Cross Sectional ◽

The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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Effect of Reduced Nitrogen and Supplemented Amino Acids Nutrient Solution on the Nutritional Quality of Baby Green and Red Lettuce Grown in a Floating System

Agronomy ◽

10.3390/agronomy10070922 ◽

2020 ◽

Vol 10 (7) ◽

pp. 922 ◽

Cited By ~ 1

Author(s):

Pavlos Tsouvaltzis ◽

Dimitrios S. Kasampalis ◽

Danai-Christina Aktsoglou ◽

Nikolaos Barbayiannis ◽

Anastasios S. Siomos

Keyword(s):

Amino Acids ◽

Nutrient Solution ◽

Nutritional Quality ◽

Mineral Nitrogen ◽

Leafy Vegetables ◽

Nitrate Accumulation ◽

Nitrogen Reduction ◽

Soluble Solid ◽

Floating System

Excessive nitrogen fertilization results in nitrate accumulation in leafy vegetables. Reducing the dose of mineral nitrogen or using alternate fertilizers lowers the nitrate accumulation; however, a critical minimum level of mineral nitrogen is necessary to maintain yield and nutritional quality. The aim of this study was to evaluate the effect of two levels of mineral nitrogen (100% and 50%) and three levels of an amino acid solution (0, 0.3, and 0.9%) in the nutrient solution of two baby lettuce cultivars (green and red) grown in a floating system. Nitrogen reduction did not affect yield (12.9–13.4 and 11.0–11.3 g/plant, respectively) but reduced nitrate accumulation (by 43 and 19%, respectively) in both green and red lettuce, while enhancing phenolic content (by 28%) and antioxidant capacity (by 69%) in green lettuce and soluble solid (by 7%) and total chlorophyll content (by 9%) in red lettuce. Although nitrate accumulation was prevented (< 355 mg/kg FW) and most nutritional components increased in both lettuce types by amino acids supplementation, plant growth was negatively affected, especially in red lettuce, in both concentrations of amino acids (reduction by 9 and 35% in 0.3 and 0.9%, respectively). In both lettuce types, proline content increased by 0.9% amino acids supplementation (by 45%), implying a probable induction of a stress condition. Mineral nutrients were slightly affected by nitrogen reduction, which was probably perceived as an abiotic stress.

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Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Meat Science ◽

10.1016/j.meatsci.2009.11.014 ◽

2010 ◽

Vol 84 (4) ◽

pp. 769-777 ◽

Cited By ~ 90

Author(s):

Cristina M.M. Alfaia ◽

Susana P. Alves ◽

Anabela F. Lopes ◽

Maria J.E. Fernandes ◽

Ana S.H. Costa ◽

...

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Nutritional Quality ◽

Intramuscular Fat ◽

Cooking Methods

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The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽

10.3390/ani12020199 ◽

2022 ◽

Vol 12 (2) ◽

pp. 199

Author(s):

Adriana Di Di Trana ◽

Ambra Rita Di Di Rosa ◽

Margherita Addis ◽

Myriam Fiori ◽

Antonino Di Di Grigoli ◽

...

Keyword(s):

Fatty Acids ◽

Nutritional Quality ◽

Southern Italy ◽

Saturated Fatty Acids ◽

Raw Milk ◽

Feeding System ◽

Health Index ◽

Production Area ◽

Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

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Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds

Fermentation ◽

10.3390/fermentation6030076 ◽

2020 ◽

Vol 6 (3) ◽

pp. 76 ◽

Cited By ~ 1

Author(s):

Ricardo Vejarano

Keyword(s):

Saccharomyces Cerevisiae ◽

Amino Acids ◽

Fatty Acids ◽

Cellular Structure ◽

Fermentation Medium ◽

Higher Alcohols ◽

Antimicrobial Compounds ◽

High Production ◽

Saccharomyces Yeasts

Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with Saccharomyces cerevisiae due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-Saccharomyces yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by S. cerevisiae from the fermentation medium after their release via lysis of non-Saccharomyces yeasts in sequential fermentations.

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