scholarly journals Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

2020 ◽  
Vol 147 ◽  
pp. 03009
Author(s):  
A Suhaeli Fahmi ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sensory Analysis ◽  
Cholesterol Content ◽  
Deep Frying ◽  
Oleic Acid Content

Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage. In this research, deep frying and roasting method were compared. Fresh catfish (Clarias gariepinus) were used as raw material, after steamed and mixed with condiments, then mixed dough were processed with the treatments (roasted on pan or deep fried with frying oil). Cholesterol content was tested by Bohac test. Fatty acid composition was analyzed with Gas Chromatography. Roasted abon ikan contained moisture, fat and protein about 9.94%, 22.39% and 29.66% respectively while fried abon ikan contained about 4.98%, 23.19% and 27.50% respectively. Roasted abon ikan contained cholesterol about 0.28 mg/g and fried abon ikan contained about 0.74 mg/g. Fatty acid profile analysis show that in both samples unsaturated fatty acid were dominated by oleic acid and linoleic acid while saturated fatty acid were dominated by palmitic acid. Roasted abon ikan were lower in palmitic acid and oleic acid content but higher in palmitoleic acid and linoleic acid. Sensory analysis showed that roasted abon ikan gave better texture, flavor and odor while deep fried abon ikan was better in appearance.

scholarly journals Quantitative Trait Loci and Candidate Genes Associated with Fatty Acid Content of Watermelon Seed

2014 ◽  
Vol 139 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Geoffrey Meru ◽  
Cecilia McGregor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Watermelon Seed

Seed oil percentage (SOP) and fatty acid composition of watermelon (Citrullus lanatus) seeds are important traits in Africa, the Middle East, and Asia where the seeds provide a significant source of nutrition and income. Oil yield from watermelon seed exceeds 50% (w/w) and is high in unsaturated fatty acids, a profile comparable to that of sunflower (Helianthus annuus) and soybean (Glycine max) oil. As a result of novel non-food uses of plant-derived oils, there is an increasing need for more sources of vegetable oil. To improve the nutritive value of watermelon seed and position watermelon as a potential oil crop, it is critical to understand the genetic factors associated with SOP and fatty acid composition. Although the fatty acid composition of watermelon seed is well documented, the underlying genetic basis has not yet been studied. Therefore, the current study aimed to elucidate the quality of watermelon seed oil and identify genomic regions and candidate genes associated with fatty acid composition. Seed from an F2 population developed from a cross between an egusi type (PI 560023), known for its high SOP, and Strain II (PI 279261) was phenotyped for palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2). Significant (P < 0.05) correlations were found between palmitic and oleic acid (0.24), palmitic and linoleic acid (–0.37), stearic and linoleic acid (–0.21), and oleic and linoleic acid (–0.92). A total of eight quantitative trait loci (QTL) were associated with fatty acid composition with a QTL for oleic and linoleic acid colocalizing on chromosome (Chr) 6. Eighty genes involved in fatty biosynthesis including those modulating the ratio of saturated and unsaturated fatty acids were identified from the functionally annotated genes on the watermelon draft genome. Several fatty acid biosynthesis genes were found within and in close proximity to the QTL identified in this study. A gene (Cla013264) homolog to fatty acid elongase (FAE) was found within the 1.5-likelihood-odds (LOD) interval of the QTL for palmitic acid (R2 = 7.6%) on Chr 2, whereas Cla008157, a homolog to omega-3-fatty acid desaturase and Cla008263, a homolog to FAE, were identified within the 1.5-LOD interval of the QTL for palmitic acid (R2 = 24.7%) on Chr 3. In addition, the QTL for palmitic acid on Chr 3 was located ≈0.60 Mbp from Cla002633, a gene homolog to fatty acyl- [acyl carrier protein (ACP)] thioesterase B. A gene (Cla009335) homolog to ACP was found within the flanking markers of the QTL for oleic acid (R2 = 17.9%) and linoleic acid (R2 = 21.5%) on Chr 6, whereas Cla010780, a gene homolog to acyl-ACP desaturase was located within the QTL for stearic acid (R2 = 10.2%) on Chr 7. On Chr 8, another gene (Cla013862) homolog to acyl-ACP desaturase was found within the 1.5-LOD interval of the QTL for oleic acid (R2 = 13.5%). The genes identified in this study are possible candidates for the development of functional markers for application in marker-assisted selection for fatty acid composition in watermelon seed. To the best of our knowledge, this is the first study that aimed to elucidate genetic control of the fatty acid composition of watermelon seed.

americanum) [29]. Among wheat, tetraploid durum wheat contained higher FL contents than the U.S. hard winter NSTL shows the highest NL:PoL ratio. wheats. Larsen et al. [66] reported New Zealand wheat flour Among all grains, wheat is the richest in GL, followed FL content ranges of 67-85 mg/10 g (db) for the 1984 crop by triticale, rye, and barley. Millet lipids from P. ameri-and 93-108 mg/10 g (db) for the 1985 wheat crop (Table 4). canum seed [29], corn, and sorghum lipids contain the Ten Greek bread wheat flours [67] contained lipid ranges lowest GL content. However, other researchers [32] report-similar to those in U.S. Kansas flours reported by Chung et ed that GL contents ranged from 6 to 14% for millet lipids al. [61]. Australian scientists [68,69] also investigated their that were extracted by hot water—saturated butanol and wheat FL. Compared with the means of U.S. wheat and acid hydrolysis. flour FL [61], Australian wheats contained substantially In general, PL also are more abundant in wheat, triti-less FL and NL but higher PL. Australian flours contained cale, rye lipids and slightly lower in barley, oat groats, similar FL and NL but still higher PoL content (Table 4). sorghum, and rice. Although corn NSTL were found to have higher PL contents than GL contents, they were very low in PL compared to other grains. Millet NSTL from P. C. Fatty Acid Composition of Grain Lipids americanum seed [29] contains the lowest PL content of All cereal grain lipids are rich in unsaturated fatty acids all the grains. (FA) (Table 5). Palmitic acid (16:0) is a major saturated Wheat flour FL, a minor component, have been report-FA, and linoleic acid (18:2) is a major unsaturated FA for ed to have a significant effect on bread-making. When the all cereals except for brown rice. In brown rice, oleic acid defatted flours were reconstituted with the extracted lipids (18:1) is a major unsaturated FA. The presence of palmi-to their original levels, the PoL fraction of FL but not the toleic acid (16:1) and eicosenoic acid (20:1) is reported NL completely restored loaf volume and crumb grain quite often but usually at levels below 1% of total FA com-[59,60]. Among wheat flour lipids, GL are the best bread position. loaf volume improvers [19-21]. Fatty acid compositions are generally similar for barley, In 1982, Chung et al. [61] reported a range of 177-230 rye, triticale, and wheat lipids. Rye lipids are somewhat mg/10 g (db) for wheat FL contents of 21 HRW wheats higher in linolneic acid (18:3) than those of other cereals. (Table 4). Flours showed 83-109 mg FL, 67-84 mg NL, Oat lipid FA composition is similar to that of brown rice, and 11-27 mg PoL with NL:PoL ratios of 2.5-6.9. Ohm because oats and brown rice are rich in oleic acid. Millet and Chung [62] also investigated the FL contents of flours lipids are generally higher in stearic acid (18:0) than all from 12 commercial hard winter wheat cultivars grown at other cereal lipids. six locations and reported the cultivar mean ranges of There are wide ranges in FA compositions of corn oils 90-109 mg/10 g (db) for total flour FL, 72-85 mg for NL, (Table 6). Jellum [82] reported a range of 14-64% oleic 11-16 mg for GL, 1.7-3.1 mg for monogalactosyldiglyc-acid and 19-71% linoleic acid for the world collection of erides (MGDG), 5.3-6.5 mg for digalactosyldiglycerides 788 varieties of corn (Table 6). The wide ranges in FA com-(DGDG), and 5-7 mg for PL (Table 4). The ratios of NL to position were due to more lines having been examined in PoL were in a much narrower range than those of earlier corn than in any of the other cereal grains [1]. Dunlap et al. work by Chung et al. [61]. This was probably due to a [86,87] reported on corn genotypes with unusual fatty acid smaller variation in the released cultivars used by Ohm compositions (Table 6). They found palmitic acid ranges of and Chung [62]. Samples used by Chung et al. [61] includ-6.3-7.6% and 16.7-18.2% for low and high saturated corn ed some experimental lines. genotypes, respectively. They also reported a range of Bekes et al. [63] investigated 22 hard and 4 soft spring 43.9-46.1% of oleic acids for high oleic acid lines. wheat varieties grown at 3 locations in Canada: varietal Fatty acid composition differs depending on the lipid means ranged from 72 to 134 mg per 10 g (db) flour for extractant (Tables 5 and 6). For example, FL were higher FL, 61-115 mg for NL, 4-11 mg for GL, and 4-9 mg for in both oleic and linoleic acids than the BL of corn and PL (Table 4). There were larger variations in FL contents pearl millet, whereas FL were lower in palmitic acid than for Canadian spring wheats than for U.S. hard winter the BL of millet, oats, and corn. The FA composition of wheats except for GL. Chung [64] showed that U.S. winter NSTL from corn is intermediate to those of FL and BL and spring wheats could not be differentiated by lipid con-based on data complied by Morrison [3]. tents and compositions. Wheat lipid FA compositions for different classes or Unlike the Canadian spring wheats [63], the U.K. soft subclasses are shown in Table 7. The average of 6 HWW winter wheats [65] contained more FL (195-244 mg/10 g, wheats and 14 SWS wheat lipids was lower in palmitic and db) with higher NL content than hard winter wheats stearic acids and higher in linoleic and linolenic acids than (186-210 mg/10 g, db). In general, U.K. hard spring wheats the overall average of 290 wheat lipids. The average FA

2000 ◽  
pp. 435-437
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Wheat Flour ◽  
Brown Rice ◽  
Loaf Volume ◽  
Fa Composition

scholarly journals THE INFLUENCE OF YIELD ON FATTY ACID COMPOSITION OF PECAN NUTS

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 432d-432
Author(s):  
J.B. Storey ◽  
L.J. Grauke ◽  
Laurence Sistrunk ◽  
Tommy E. Thompson
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Oleic Acid Content ◽  
High Quality ◽  
Kernel Color

Four cultivars of pecan [Carya illinoinensis (Wangenh.) K. Koch] were studied for 3 years to determine if variations in yield influence fatty acid composition of kernels. Trees used in the study are part of the U.S. Dept. of Agriculture, Agricultural Research Service Historical Block, a test orchard planted in randomized block design with four blocks, having one single-tree replication per block and containing 36 cultivars. Four trees of each of four cultivars (`Cheyenne', `Mohawk', `Pawnee', and `Osage') were used in this test. Trees were in their 5th to 7th leaf from grafting and showed patterns of increasing yield over time for each cultivar. `Osage' was earliest to mature nuts each year and produced nuts with the lowest linoleic acid content. `Cheyenne' was latest to mature nuts and had nuts with the highest linoleic acid content. Oleic acid composition varied with yield in `Osage' and `Pawnee': as yield (kilogram/square decimeter trunk area) increased, oleic acid content decreased. Kernel color, as determined by a Hunter LabScan 5100 Spectrocolorimeter, varied in relation to fatty acid composition for `Osage' and `Pawnee': as oleic acid content increased, kernel lightness decreased. High oleic acid content and light kernel color are associated with high-quality pecans. The pattern of decreasing oleic acid content associated with increasing kernel lightness raises questions concerning the role kernel color evaluation should play in selecting high-quality pecan cultivars.

Variability of Seed Fatty Acid Composition to Growing Degree-Days in High Oleic Acid Sunflower Genotypes

Helia ◽  
2015 ◽  
Vol 38 (62) ◽  
Author(s):  
Claudio Ferfuia ◽  
Maurizio Turi ◽  
Gian Paolo Vannozzi
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Inbred Line ◽  
Acid Content ◽  
Growing Degree Days ◽  
Environment Interaction ◽  
Oleic Acid Content ◽  
Degree Days

AbstractHigh temperature enhances the oleic acid content in the oil of normal cultivars but conflicting results are reported on temperature effects on oleic acid content in HO cultivars: either no effect or an increase in oleic acid content with temperature. To investigate the effects of temperature on HO genotypes under natural field conditions, a three-year field trial was conducted using two sowing dates and three HO genotypes (two inbred lines and one hybrid). To compare our results with previous works, growing degree-days (GDD) were computed (base temperature=6°C). GDD accumulated during the “flowering – 25 days after flowering” period influenced fatty acid composition of seed. Oleic and linoleic acid contents were affected by accumulated GDD in two HO genotypes (one inbred line and the hybrid). There was an increase of about 3% in oleic acid content as response to more high GDD accumulated. Their content was not modified by GDD in the other inbred line. There was a genotype×environment interaction that we suppose depending on modifier genes. These genetic factors affected oleic acid content. This indicated the importance of breeding targeted to select hybrids with a stable oleic acid content and higher than 90%. Saturated fatty acids (palmitic and stearic) were also influenced by temperature, and there was genetic variability among genotypes.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

Sign in / Sign up

Export Citation Format

Share Document