Description of Oncholaimus moanae sp. nov. (Nematoda: Oncholaimidae), with notes on feeding ecology based on isotopic and fatty acid composition

2008 ◽  
Vol 89 (2) ◽  
pp. 337-344 ◽  
Author(s):  
Daniel Leduc
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Feeding Habits ◽  
Nematode Species ◽  
Trophic Levels ◽  
Sediment Surface ◽  
Highly Unsaturated Fatty Acids

A new free-living marine nematode species, Oncholaimus moanae sp. nov., is described from intertidal fine sand in southern New Zealand. Oncholaimus moanae sp. nov. can be distinguished from other species of the genus by the presence of a pre-cloacal papilla bearing four pairs of short, stout spines, a post-cloacal papilla, long (>70 μm) spicules, and a demanian system with two openings situated laterally at level of uvette. The δ13C signature of O. moanae sp. nov. suggests that benthic microalgae are the main carbon source for this species, but an elevated δ15N signature suggests predatory feeding habits. The fatty acid composition of O. moanae sp. nov. is rich in highly unsaturated fatty acids, which are likely to originate from heterotrophic protists (e.g. ciliates). The data obtained in this study suggest, for the first time, that marine nematodes can be a high quality food source (i.e. rich in highly unsaturated fatty acids) to predators. Large nematodes living near or at the sediment surface, in particular, may represent an important trophic link between heterotrophic protists and higher trophic levels in marine sediments.

Origin of Marine Fatty Acids. I. Analyses of the Fatty Acids Produced by the DiatomSkeletonema costatum

1964 ◽  
Vol 21 (4) ◽  
pp. 747-756 ◽  
Author(s):  
R. G. Ackman ◽  
P. M. Jangaard ◽  
R. J. Hoyle ◽  
H. Brockerhoff
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Laboratory Experiments ◽  
Unsaturated Fatty Acids ◽  
Skeletonema Costatum ◽  
Marine Diatom ◽  
Highly Unsaturated Fatty Acids ◽  
Diatom Skeletonema Costatum

Analysis of the fatty acid composition of a marine diatom, Skeletonema costatum, shows that the longer-chain highly unsaturated fatty acids characteristic of fish lipids can be produced by some phytoplankton as well as through intermediary zooplankton. Comparison of cultures of various degrees of maturity indicates that the fatty acid composition of mature cultures in laboratory experiments is not necessarily typical of pelagic diatoms. The origin of atypical C16-polyunsaturated fatty acids is discussed.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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