Evaluation of important fatty acid ratios in poultry feed lipids by ATR FTIR spectroscopy

In this study, we developed a novel approach for determining a free fatty acid (FFA) in vegetable oils using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy.

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COMPARATIVE STUDY OF FATTY ACID PROFILES IN PATIN (PANGASIUS MICRONEMUS) AND GABUS (CHANNA STRIATA) FISH OIL AND ITS AUTHENTICATION USING FTIR SPECTROSCOPY COMBINED WITH CHEMOMETRICS

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2019v11i6.34921 ◽

2019 ◽

pp. 55-60

Author(s):

ANGGITA ROSIANA PUTRI ◽

ABDUL ROHMAN ◽

SUGENG RIYANTO

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Ftir Spectroscopy ◽

Principal Component Regression ◽

Principal Component ◽

Partial Least Square ◽

Least Square ◽

Coefficient Of Determination ◽

Channa Striata

Objective: The aims of this research were to analyse the fatty acids contained in Patin (Pangasius micronemus) and Gabus (Channa striata) fish oils also its authentication using FTIR spectroscopy combined with chemometrics. Methods: Patin fish oil (PFO) was extracted from patin flesh using the maceration method with petroleum benzene as the solvent, while gabus fish oil (GFO) was purchased from the market in Yogyakarta. The analysis of fatty acid was done using gas chromatography–flame ionization detector (GC-FID). The authentication was performed using FTIR spectrophotometer and chemometrics methods. Principal component analysis (PCA) was used to determine the proximity of oils based on the characteristic similarity. The quantification of adulterated PFO was performed using multivariate calibrations, partial least square (PLS) and principal component regression (PCR). The classification between authentic oils and those adulterated used discriminant analysis (DA). Results: The level of saturated and polyunsaturated fatty acids in PFO is higher than in GFO. The PLS and PCR methods using the second derivative spectra at wavenumbers of 666–3050 cm-1 offered the highest values of coefficient of determination (R2) and lowest root means the square error of calibration (RMSEC) and root mean square error of prediction (RMSEP). Conclusion: The PCA method was successfully used to determine the proximity of oils. Among oils studied, PFO has a similarity fatty acid composition with GFO. The DA method was able to screen pure PFO from adulterated PFO without any misclassification reported. FTIR spectroscopy in combined with chemometrics can be used for authentication and quantification.

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Biochemical profiling, prediction of total lipid content and fatty acid profile in oleaginous yeasts by FTIR spectroscopy

Biotechnology for Biofuels ◽

10.1186/s13068-019-1481-0 ◽

2019 ◽

Vol 12 (1) ◽

Cited By ~ 16

Author(s):

Volha Shapaval ◽

Jule Brandenburg ◽

Johanna Blomqvist ◽

Valeria Tafintseva ◽

Volkmar Passoth ◽

...

Keyword(s):

Fatty Acid ◽

Ftir Spectroscopy ◽

Fatty Acid Profile ◽

Total Lipid ◽

Lipid Content ◽

Total Lipid Content ◽

Oleaginous Yeasts

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Adipocyte Fatty Acid-Binding Protein: Interaction with Phospholipid Membranes and Thermal Stability Studied by FTIR Spectroscopy†

Biochemistry ◽

10.1021/bi970679s ◽

1997 ◽

Vol 36 (27) ◽

pp. 8311-8317 ◽

Cited By ~ 32

Author(s):

Arne Gericke ◽

Elizabeth R. Smith ◽

David J. Moore ◽

Richard Mendelsohn ◽

Judith Storch

Keyword(s):

Thermal Stability ◽

Fatty Acid ◽

Ftir Spectroscopy ◽

Protein Interaction ◽

Fatty Acid Binding Protein ◽

Binding Protein ◽

Phospholipid Membranes ◽

Fatty Acid Binding ◽

Acid Binding Protein

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Rv3723/LucA coordinates fatty acid and cholesterol uptake inMycobacterium tuberculosis

10.1101/121780 ◽

2017 ◽

Author(s):

Evgeniya V. Nazarova ◽

Christine R. Montague ◽

Thuy La ◽

Kaley M. Wilburn ◽

Neelima Sukumar ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Pathogenic Bacteria ◽

Bacterial Virulence ◽

Fatty Acid Transport ◽

Acid Transport ◽

Uncharacterized Protein ◽

Fatty Acid Transporter ◽

Important Fatty Acid

AbstractPathogenic bacteria have evolved highly specialized systems to extract essential nutrients from their hosts andMycobacterium tuberculosis(Mtb) scavenges lipids (cholesterol and fatty acids) to maintain infection in mammals. While the uptake of cholesterol by Mtb is mediated by the Mce4 transporter, the route(s) of uptake of fatty acids remain unknown. Here, we demonstrate that an uncharacterized protein LucA, integrates the assimilation of both cholesterol and fatty acids in Mtb. LucA interacts with subunits of the Mce1 and Mce4 complexes to coordinate the activities of these nutrient transporters. We also demonstrate that Mce1 functions as an important fatty acid transporter in Mtb and we determine that the integration of cholesterol and fatty acid transport by LucA is required for full bacterial virulencein vivo. These data establish that fatty acid and cholesterol assimilation are inexorably linked in Mtb and reveals a key role for LucA in coordinating both transport activities.

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Docosahexaenoic Acid (DHA), an Important Fatty Acid in Aging and the Protection of Neurodegenerative Diseases

Journal of Nutritional Therapeutics ◽

10.6000/1929-5634.2012.01.01.6 ◽

2012 ◽

Cited By ~ 2

Author(s):

Valenzuela

Keyword(s):

Fatty Acid ◽

Docosahexaenoic Acid ◽

Neurodegenerative Diseases ◽

Important Fatty Acid

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Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Czech Journal of Food Sciences ◽

10.17221/270/2018-cjfs ◽

2019 ◽

Vol 37 (No. 5) ◽

pp. 374-382

Author(s):

Yana Troshchynska ◽

Roman Bleha ◽

Lenka Kumbarová ◽

Marcela Sluková ◽

Andrej Sinica ◽

...

Keyword(s):

Principal Component Analysis ◽

Cluster Analysis ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Multivariate Analyses ◽

Principal Component ◽

Reflectance Spectra ◽

Spectral Features ◽

Important Fatty Acid

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours.

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Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cowâ€™s milk

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.9(1).p17-22 ◽

2019 ◽

Vol 9 (1) ◽

pp. 17-22

Author(s):

Asma Bouterfa ◽

Ahmed Bekada ◽

Abdelkader Homrani ◽

Abdeltif Amrane ◽

Akram Zribi ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Essential Fatty Acids ◽

Fatty Acids Composition ◽

Total Lipids ◽

Stage Of Lactation ◽

Fatty Acids Profile ◽

Lactation Stage ◽

Important Fatty Acid ◽

Three Stages

Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1stSOL. The fatty acids composition of Camembert-type cheese showed a highpolyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acidsrepresented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made withthe milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acidsclass, oleic acid is found to be the most important fatty acid with a maximumpercentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this studyconcluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipidsand essential fatty acids.

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