Microalgae as healthy ingredients for functional food: a review

2017 ◽  
Vol 8 (8) ◽  
pp. 2672-2685 ◽  
Author(s):  
J. Matos ◽  
C. Cardoso ◽  
N. M. Bandarra ◽  
C. Afonso
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Essential Amino Acids ◽  
Natural Sources

Microalgae are very interesting and valuable natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibre.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

scholarly journals Quantification of Phytochemicals from CommercialSpirulinaProducts and Their Antioxidant Activities

2016 ◽  
Vol 2016 ◽  
pp. 1-13 ◽  
Author(s):  
Naif Abdullah Al-Dhabi ◽  
Mariadhas Valan Arasu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Antioxidant Activities ◽  
Analytical Techniques ◽  
Essential Amino Acids

The present study aimed to profile the polyunsaturated fatty acids, sugars, free amino acids, and polyphenols in 37 varieties ofSpirulinacommonly available in the market using gas chromatography and high performance liquid chromatography. In addition, the biological potentials of theSpirulinasamples were evaluated by analysing thein vitroantioxidant activities using various analytical techniques. The analyses revealed the presence of 13 polyunsaturated fatty acids, 18 amino acids, 7 sugars, and polyphenols. The polyunsaturated fatty acids contents were varied betweenSpirulinasamples. The total polyunsaturated fatty acids amount was 4.25 mg/100 g, and the average among of sapienic acid detected was 2.25 mg/100 g, which was followed by linoleic acid (16.7%) andγ-linolenic acid (14%). Among the 7 sugars, the hexose levels were the highest (73.85%). The total amino acids contents ranged from 11.49 to 56.14 mg/100 g, and the individual essential amino acids accounted for 17% to 39.18%. The “natural” tablets exhibited the highest polyphenols levels (24 mg/g). All of theSpirulinasamples expressed dose-dependent antioxidant activities. The polyunsaturated fatty acids, sugars, free amino acids, and polyphenols contents varied widely, and the variations in these compounds between theSpirulinasamples were significant.

scholarly journals Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1669
Author(s):  
Yesica Vilcanqui ◽  
Luis Omar Mamani-Apaza ◽  
Marcos Flores ◽  
Jaime Ortiz-Viedma ◽  
Nalda Romero ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Chemical Characterization ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Toxic Heavy Metals ◽  
Nutraceutical Compounds ◽  
Species Type

The southern coast of Peru presents a wide diversity of seaweed, which could be used as a new sustainable source of nutritional and bioactive compounds. For the first time, we chemically characterized two species of brown (Macrocystis pyrifera) and red (Chondracanthus chamissoi) Peruvian seaweed. Both species contained significant amounts of proteins (5–12%), lipids (0.16–0.74%), carbohydrates (43.29–62.65%) and minerals (1300–1800 mg kg−1 dw: dry weight). However, the profiles of amino acids, fatty acids and minerals were highly dependent on species type. C. chamissoi had a higher content of essential amino acids and minerals than M. pyrifera (170% and 45%, respectively), while the presence of polyunsaturated fatty acids (ω 6) as well as the content of tocopherols was higher in M. pyrifera (15.77 g 100 g−1 and 2.37 μg 100 g−1, respectively). Additionally, both species presented significant concentrations of total polyphenols (39–59 mg GAE g−1) and a high antioxidant capacity (67–98 µM TE g−1). Although M. pyrifera and C. chamissoi seem to be excellent raw materials for the food and nutraceutical industry, both species contained toxic heavy metals (cadmium: Cd and nickel: Ni) which could affect the safety of their direct use. Therefore, new separation strategies that allow the selective recovery of nutrients and bioactive compounds from Peruvian seaweed are required.

scholarly journals Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India

2018 ◽  
Vol 10 (1) ◽  
pp. 316-322
Author(s):  
Bipul Kumar Kakati ◽  
Pranjyoti Sarma ◽  
Sarifuddin Ahmed ◽  
Umesh Ch. Goswami
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Plate Count ◽  
Protein Nitrogen ◽  
North East India ◽  
North East

Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectively. It was rich in lysine (11.8±1.9 g 100g-1 ) among essential amino acids, whereas glutamic acid was the highest (21.4±3.6 g 100g-1 ) in non-essential amino acids group. The major saturated fatty acids were palmitic acid (14.0±1.5 mole %) and stearic acid (17.0±2.3 mole %). The oleic acid (19.1±1.5 mole%) was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids were of the n-6 series. The major polyunsaturated fatty acids (PUFA) found chiefly in linoleic acid (11.0±1.4 mole %) in the sample. The microbial load (log cfu/g) of Puthi Shidal comprised of total plate count (5.4±0.35), Staphylococcus aureus (2.4±0.30) and Streptococcus spp. (1.1±0.1), indicating unhygienic handling practices during preparation and storage. The physicochemical analysis i.e. total volatile base nitrogen (TVB-N) (116.20 mg%), non protein nitrogen (NPN) (2.50%), peroxide value (PV) (39.12 milliequivalent O2/g of fat), free fatty acids (FFA) (64.50% as oleic acid) and overall acceptability (6.9±0.59) revealed that the product was of acceptable quality. Though the product was found to have high nutritional value, strict hygienic measures should be adopted right from the preparation of raw materials, processing methods and during storage, in order to safeguard the health of the consumers.

scholarly journals Variation in the Proximate Composition, Amino Acids Content and Fatty Acids of Thai Pangus (Pangasianodonhypophthalmus) Fish Depending on Size

2021 ◽  
pp. 35-49
Author(s):  
Md. Salman ◽  
Sharmin Suraiya ◽  
Pranta Das ◽  
Md. Aminur Islam ◽  
Monjurul Haq
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Protein Content ◽  
Proximate Composition ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fish Muscle ◽  
Oleic Acid Content ◽  
Fish Weight

The nutritional characteristics such as proximate composition, amino acids, and fatty acids properties of fish depend on the size of fish. Determination of the nutritional parameters of Thai pangus muscle depending on five different sizes, viz., 0.5 kg, 1.0 kg, 1.5 kg, 2.0 kg, and 2.5 kg showed that the moisture content was decreased whereas the protein content was increased with the increment of fish weight. The protein content was the highest 16.60% in 2.5 kg size fish and the lowest content 14.75% was in 0.5 kg size fish. The lipid content was found to increase significantly (P≤0.05) with the increment of fish weight. There were eight essential and nine non-essential amino acids available and the contents were found to increase with the increment of fish weight. The content of essential amino acids was the highest (14.43 g/100 g fish muscle) in 2.5 kg size fish while the lowest (7.79 g/100 g fish muscle) in 0.5 kg size fish. Total 13 fatty acids were detected in fish oil among which oleic acid content was the highest (44.55% to 47.10%) followed by palmitic acid (25.78% to 36.39%), however, the ω-3 polyunsaturated fatty acids contentwere very poor. The saturated fatty acids content were found to increase whereas the polyunsaturated fatty acids content were found to decrease with increasing the size of fish. So, the findings of this present study reveal that the muscles of Thai Pangus fish are considered as highly nutritive and healthy.

scholarly journals QUANTITATIVE ANALYSIS OF BIOACTIVE COMPOUNDS OF ARTEMISIA NILAGIRICA (CLARKE) PAMP. LEAF EXTRACT

2016 ◽  
pp. 183
Author(s):  
Parameswari P ◽  
Devika Rengaswamy
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Quantitative Analysis ◽  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Leaf Extract ◽  
Metabolic Reaction ◽  
Quantitative Investigation ◽  
Artemisia Nilagirica ◽  
Quantitative Examination

<p>ABSTRACT<br />Objective: The points of this exploration work were to decide the quantitative examination of bioactive mixes. Customarily, cutting edge meds rely<br />on the phytochemicals got from the plant source in bigger extents. Numerous bioactive auxiliary metabolites have a positive metabolic reaction on<br />different human diseases.<br />Methods: In the present examination, Artemisia nilagirica, leaves were gathered, dried, powdered and put away in hermetically sealed compartments<br />for quantitative investigation of phytochemicals according to standard strategies.<br />Results: The methanolic leaf concentrate of enrolled 4.33 mg of alkaloids, 1.22 mg of saponins, 12.4 mg of tannins, 24.3 mg of glycosides, 10.2 mg<br />terpenoids, 1.33 mg of coumarin, 59.4 mg of amino acids, 12.2 mg of fatty acids, 17.2 mg of flavonoids, 10.2 mg of phenols, and steroids in follows<br />separately.<br />Conclusion: The plant has a high helpful quality as far as an assortment of phytochemicals from leaf remove and had let to a sure level toward<br />extraction and refinement of specific bioactive mixes for human nourishment.<br />Keywords: Artemisia nilagirica, Secondary metabolites, Quantitative analysis, Leaf extract, Flavonoids.</p>

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

Canonical interrelationships in morphological characters, yield and nutritional components of corn

2021 ◽  
Vol 8 ◽  
pp. 1-17
Author(s):  
Ivan Carvalho ◽  
José Antonio Gonzalez da Silva ◽  
Murilo Vieira Loro ◽  
Marlon Vinícius Rosa Sarturi ◽  
Danieli Jacoboski Hutra ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bioactive Compounds ◽  
Yield Components ◽  
Zinc Content ◽  
Essential Amino Acids ◽  
Morphological Characters ◽  
Soluble Solids ◽  
World Population ◽  
Canonical Correlations ◽  
High Yields

The increase in the world population, the need to increase food production, both in quantity and quality, becomes increasingly prominent. The objective of this work was to identify the canonical correlations between yield components, morphological characters, micronutrients, bioactive compounds and amino acids in corn. The experimental design used was a randomized block containing 11 treatments arranged in three replications. The treatments consisted of 11 Top Crosses hybrid genotypes, these being made through crosses directed between a narrow genetic base tester hybrid for specific combining ability with 11 S5 inbred lines. It is inferred that groups considered yield components, secondary traits, bioactive compounds, micronutrients and amino acids are dependent. Promising characters are identified for the corn breeding for high yields, nutritional and energetic quality of corn grains. The indirect selection of grains with additions in essential amino acids can be directed to plants with superiority in height, mass and width of grains, phenols, flavonoids, soluble solids and zinc content.

scholarly journals Nutritional components of the sea cucumber Holothuria scabra

2017 ◽  
Vol 7 (3) ◽  
pp. 168 ◽  
Author(s):  
Morakot Sroyraya ◽  
Peter J. Hanna ◽  
Tanapan Siangcham ◽  
Ruchanok Tinikul ◽  
Prapaporn Jattujan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Stearic Acid ◽  
Sea Cucumber ◽  
Body Wall ◽  
Essential Fatty Acids ◽  
Essential Amino Acids ◽  
Whole Body ◽  
Holothuria Scabra ◽  
Arachidonic Acids

Background: Holothuria scabra is one of the most commercially important species found in the Pacific region. The sea cucumber extracts have been widely reported to have beneficial health effects. The aim of this study was to determine the nutritional compositions of H. scabra, and compare its important nutritional contents with that of other species.Methods: The sea cucumbers were dissected, sliced into small pieces, and then freeze-dried. The nutritional compositions, including proximate composition, amino acids, fatty acids, collagen, GABA, Vitamin A, C, and E of the whole body and body wall of H. scabra, were analyzed.Results: H. scabra contained a high quantity of protein (22.50% in whole body and 55.18% in body wall) and very low lipids (1.55% in whole body and 1.02% in body wall). The three most abundant amino acids found in both the whole body and body wall were glycine, glutamic acid, and proline. The main fatty acids found in the whole body were stearic acid and nervonic acid, and in the body wall were arachidonic acid and stearic acid. The whole body and body wall also contained high levels of essential amino acids, essential fatty acids, and collagen, in addition to moderate amounts of vitamin E and low amounts of GABA and vitamin C.Conclusions: The sea cucumber, H. scabra, contained high quantity of protein and very low lipid. It contained high essential amino acids, essential fatty acids, nervonic and arachidonic acids, and collagen, which also contained GABA, vitamin C, and vitamin E.Keywords: sea cucumber; Holothuria scabra; nutrition components; functional food            

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