GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia

2022 ◽  
pp. 104405
Author(s):  
Hagos Yisak ◽  
Estifanos Ele Yaya ◽  
Bhagwan Singh Chandravanshi ◽  
Mesfin Redi-Abshiro
Keyword(s):  
Fatty Acids ◽  
Eragrostis Tef ◽  
Nutritional Properties ◽  
Different Parts

scholarly journals Risk Assessment of Heavy Metals in Basmati Rice: Implications for Public Health

2021 ◽  
Vol 13 (15) ◽  
pp. 8513
Author(s):  
Farah Tariq ◽  
Xiukang Wang ◽  
Muhammad Hamzah Saleem ◽  
Zafar Iqbal Khan ◽  
Kafeel Ahmad ◽  
...  
Keyword(s):  
Enrichment Factor ◽  
Risk Index ◽  
Translocation Factor ◽  
Bioaccumulation Factor ◽  
Basmati Rice ◽  
Nutritional Properties ◽  
Health Risk Index ◽  
Zn Content ◽  
Locally Grown ◽  
Different Parts

Basmati rice is increasingly recognized and consumed in different parts of the world due to its different tastes and nutritional properties. This research focused on determining the cadmium (Cd), cobalt (Co), Copper (Cu), iron (Fe), manganese (Mn), nickel (Ni) and zinc (Zn) content in locally grown basmati rice in Pakistan and assessing the risks of these values to human health. Root, shoot and grain samples of basmati rice were taken, along with soil samples from the five regions studied. Metal mean concentrations (mg/kg) in grains fluctuated from 2.70 to 9.80 for Cd, 4.80 to 9.85 for Zn, 1.16 to 1.46 for Cu, 1.84 to 10.86 for Co, 2.05 to 13.07 for Fe, 5.03 to 11.11 for Mn and 3.24 to 13.28 for Ni, respectively. All metal values were within permissible limits except for Cd. The enrichment factor for Cd was highest among all sites. Cobalt and zinc had the highest bioaccumulation factor and translocation factor. The highest enrichment factor was noticed for Cd and the lowest for Cu. The health risk index at all examined sites was less than one. Consistent examination is recommended to limit health hazards instigated by the use of rice polluted with a greater concentration of Cd.

scholarly journals Insight into the Secondary Metabolites of Geum urbanum L. and Geum rivale L. Seeds (Rosaceae)

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1219
Author(s):  
Marek Bunse ◽  
Peter Lorenz ◽  
Florian C. Stintzing ◽  
Dietmar R. Kammerer
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Asiatic Acid ◽  
Cosmetic Products ◽  
Nutritional Properties ◽  
First Time ◽  
Derivatives Of ◽  
Geum Urbanum ◽  
Insight Into

The present study aimed at the identification and quantitation of phenolic compounds, fatty acids, and further characteristic substances in the seeds of Geum urbanum L. and Geum rivale L. For this purpose, individual components of extracts recovered with MeOH, CH2Cl2, and by cold-pressing, respectively, were characterized by HPLC-DAD/ESI-MSn and GC/MS and compared with reference compounds. For both Geum species, phenolic compounds, such as flavonoids and gallic acid derivatives, and triterpenes, such as saponins and their aglycones, were detected. Surprisingly, both Geum species revealed the presence of derivatives of the triterpenoid aglycons asiatic acid and madecassic acid, which were characterized for the first time in the genus Geum. Furthermore, the fatty acids of both species were characterized by GC–MS after derivatization. Both species showed a promising fatty-acid profile in terms of nutritional properties because of high proportions of unsaturated fatty acids. Linoleic acid and linolenic acid were most abundant, among other compounds such as palmitic acid and stearic acid. In summary, the present study demonstrates the seeds of G. urbanum and G. rivale to be a valuable source of unsaturated fatty acids and bioactive phenolics, which might be exploited for nutritional and cosmetic products and for phytotherapeutic purposes.

scholarly journals Antioxidant, Antimicrobial Activities and Fatty Acid Components of Flower, Leaf, Stem and Seed of Hypericum scabrum

2011 ◽  
Vol 6 (11) ◽  
pp. 1934578X1100601 ◽  
Author(s):  
Ali Shafaghat
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Hexane Extracts ◽  
Hypericum Scabrum ◽  
Different Parts

The hexane extracts of flower, leaf, stem, and seed of Hypericum scabrum, which were collected from northwestern Iran, were obtained by extraction in a Soxhlet apparatus. The fatty acids were converted to methyl esters and determined by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS) systems. The hexane extract from the flower, leaf, stem, and seed contained 39.1%, 43.2%, 29.0%, and 37.6% of omega-3 fatty acids, respectively. The other main components of the flower extract were tetracosane (12.2%) and palmitic acid (9.3%), and that of the leaf extract was palmitic acid (7.4%). The stem and seed extracts contained bis(2-ethylhexyl)phthalate (18.7% and 35.7%), nonacosane (11.7% and 3.9%) and linoleic acid (6.5% and 6.9%) as major components. The hexane extracts of different parts from H. scabrum represent an important source of omega-3 fatty acids in several Hypericum species. The antioxidant activity of all hexane extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. The results indicate that hexane extracts from different parts of H. scabrum possess considerable antioxidant activity. The highest radical scavenging activity was detected in seed, which had an IC50 = 165 μg/mL. The antimicrobial activity of the extracts of those samples were determined against seven Gram-positive and Gram-negative bacteria ( Bacillus subtilis, Enterococcus faecalis, Staphylococcus aureus, S. epidermidis, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae), as well as three fungi ( Candida albicans, Saccharomyces cerevisiae, and Aspergillus niger). The bioassay showed that the oil exhibited moderate antimicrobial activity. This study reveals that the all parts of this plant are attractive sources of fatty acid components, especially the essential ones, as well as of effective natural antioxidants.

scholarly journals Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2359 ◽  
Author(s):  
Ricardo F. R. da Silva ◽  
João C. M. Barreira ◽  
Sandrina A. Heleno ◽  
Lillian Barros ◽  
Ricardo C. Calhelha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Individual Differences ◽  
Proof Of Concept ◽  
Sambucus Nigra ◽  
Nutritional Properties ◽  
Black Carrot ◽  
Positive Effects ◽  
Anthocyanin Profile ◽  
Potential Food

Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.

scholarly journals Free Energy Contribution to Gas Chromatographic Separation of Petroselinate and Oleate Esters

2011 ◽  
Vol 2011 ◽  
pp. 1-9 ◽  
Author(s):  
Chanida Sansa-ard ◽  
Kornkanok Aryusuk ◽  
Supathra Lilitchan ◽  
Kanit Krisnangkura
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
Gas Chromatography ◽  
Driving Force ◽  
Capillary Column ◽  
Free Energies ◽  
Energy Contribution ◽  
Free Energy Contribution ◽  
Gas Chromatographic Separation ◽  
Different Parts

The ease of separation by gas chromatography between petroselinic and oleic acids depends on the alcohol moieties of their esters. The esters of higher molecular weight alcohols tend to be better separated on a 90%-biscyanopropyl-10%-cyanopropylphenyl polysiloxane capillary column (30 m × 0.25 mm i.d.). By analysis of free energies contribution from different parts of the molecules, it is tentatively concluded that the interaction between the double bond and the column stationary phase is interfered by the bulky alkyl group, and it is the major driving force for the separation of the two fatty acids.

Antioxidant activity of alkyl hydroxytyrosyl ethers in unsaturated lipids

2015 ◽  
Vol 6 (6) ◽  
pp. 1999-2007 ◽  
Author(s):  
Rosa Cert ◽  
Andrés Madrona ◽  
José Luis Espartero ◽  
M. Carmen Pérez-Camino
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Nutritional Properties ◽  
Unsaturated Lipids

The addition of alkyl HTy ethers to polyunsaturated oils preserves tocopherols and fatty acids and maintains their nutritional properties for longer periods of time.

scholarly journals Fatty acids profile, atherogenic and thrombogenic health lipid indices in the meat of lambs that received canola grain

2021 ◽  
Vol 58 ◽  
pp. e178023
Author(s):  
Mayara Mitiko Yoshiraha Carneiro ◽  
Rafael Henrique de Tonissi e Buschinelli de Goes ◽  
Beatriz Cervejeira Bolanho Barros ◽  
Raquel Tenório de Oliveira ◽  
Alexandre Rodrigo Mendes Fernandes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Nutritional Properties ◽  
Mean Values ◽  
Sensory Acceptance ◽  
Fatty Acids Profile ◽  
Atherogenicity Index ◽  
Qualitative Characteristics

This study evaluated the fatty acid composition and qualitative characteristics of meat from lambs feed in feedlot with increasing levels of canola grain. Meat obtained from 27 lambs fed 0, 8 and 16% inclusion of canola grain were analyzed. There was a reduction in the content of saturated fatty acids (SFA): lauric, heptadecanoic, and stearic; and unsaturated fatty acids (UFA): palmitoleic, oleic, and eicosatrienoic, with the increasing levels of canola grain. There was a linear reduction for the ω3 acid and the ω3: ω6 ratio, while the ω6: ω3 ratio increased. But the values observed for this ratio (ω6: ω3) were lower than 4, which is considered a satisfactory value. There was a slight increase (~2%) for the thrombogenicity index and atherogenicity index with the inclusion of canola grain. There was a reduction in the hypocholesterolemic: hypercholesterolemic ratio, with mean values of 2.09 for the diet with 0% inclusion, and 2.06 for 8 and 16% inclusion of canola. Although the inclusion of canola grain for lambs decreased the content of some UFA, reflecting alterations in the correlated nutritional properties, there is a reduction of SFA. The results for instrumental analysis, proximate composition, and sensory acceptance of the lamb meat were similar among the treatments.

scholarly journals Camelina Meal and Chromium Picolinate Effects on Broiler Thigh Meat Nutritional Properties

2021 ◽  
Vol 24 (2) ◽  
pp. 96-104
Author(s):  
Arabela Elena Untea ◽  
Tatiana Dumitra Panaite ◽  
Alexandra Oancea ◽  
Raluca Paula Turcu ◽  
Mihaela Saracila
Keyword(s):  
Fatty Acids ◽  
Broiler Chicken ◽  
Chromium Picolinate ◽  
Control Group ◽  
Omega 3 ◽  
Nutritional Properties ◽  
Fatty Acids Profile ◽  
Camelina Meal ◽  
Inclusion Rate ◽  
Dietary Treatments

Abstract The aim of this study was to evaluate the combined effects of trivalent chromium and camelina meal on proximate composition, mineral content and fatty acids profile of broiler chicken thigh meat. An experiment with 2 x 3 factorial arrangement was performed on 240 Ross 308 broiler chicken aged 14 days. Six dietary treatments were elaborated as follows: 0 and 3% inclusion rate of Camelina meal and 0, 200 and 400 μg/kg chromium picolinate (CrPic). Supplementation of broiler diets with 3% Camelina meal led to significantly (P<0.05) increased crude fat concentrations in thigh samples compared to control group or with single chromium supplemented groups. In thigh samples, Zn and Fe concentrations increased under CrPic influence and fatty acids profile was influenced by Camelina meal presence in the diets. In Camelina meal supplemented groups, were registered significantly increased omega 3 fatty acids concentrations compared to control group or single chromium supplemented groups. The results of the present study found that Camelina meal and chromium picolinate supplements in broilers diets improved the nutritional properties of thigh meat, especially essential minerals content and fatty acids profile.

scholarly journals Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

2021 ◽  
Vol 7 (2) ◽  
pp. 138-146
Author(s):  
Pranta Das ◽  
Md Salman ◽  
Md Aminur Islam ◽  
Sharmin Suraiya ◽  
Monjurul Haq
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Nutritional Properties ◽  
Healthy Choice ◽  
Metapenaeus Monoceros

Dried shrimp has some special advantageous such as long shelf-life, high nutritional content, and ease of transportation considered as a healthy choice of food. The nutritional properties of three common and demandable dried shrimp species available in Jashore, Bangladesh were evaluated. The moisture content of dried Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus was determined 19.7±0.40%, 20.5±0.25% and 24.9±0.21%, respectively. The protein content was found 57.46±5.88%, 62.5±1.98%, and 55.5±1.85% in Palaemon karnafuliensis, Metapenaeus Monoceros, and Ferapenaeus indicus, respectively. The ash and fat content of Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus were observed 12.20±0.90% and 1.90±0.15%, 10.20±0.39% and 1.48±0.32%, 8.57±1.43%, and 1.08±0.21%, respectively. Total saturated fatty acids content was found 31.56%, 29.21%, 38.59 in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. The polyunsaturated fatty acids was found 42.60%, 42.29%, and 37.80% in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. There were nine non-essential and eight essential amino acids found in the dried shrimp products. Glutamine, proline, glycine and alanine were dominated among the non-essential amino acid. Lysine was found a significant amount in the study. All the three dried shrimp products were considered as highly nutritive and less fat value which is considered healthy for the consumers. Asian J. Med. Biol. Res. 2021, 7 (2), 138-146

scholarly journals Spelt pasta with increased content of functional componets

2017 ◽  
Vol 23 (3) ◽  
pp. 349-356 ◽  
Author(s):  
Jelena Filipovic ◽  
Shahin Ahmetxhekaj ◽  
Vladimir Filipovic ◽  
Milenko Kosutic
Keyword(s):  
Fatty Acids ◽  
Confidence Limit ◽  
Sensory Quality ◽  
Essential Fatty Acids ◽  
Sesame Seed ◽  
Flax Seed ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Post Hoc ◽  
Average Consumption

This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ?-3/?-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract. Post-hoc Tukey?s HSD test at 95% confidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved ?-6/?-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of ?-3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively).

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