scholarly journals Studies on the composition of food

1973 ◽  
Vol 30 (2) ◽  
pp. 181-188 ◽  
Author(s):  
R. A. Knight ◽  
A. A. Christie ◽  
C. R. Orton ◽  
Jean Robertson
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Nicotinic Acid ◽  
Vitamin B ◽  
White Bread ◽  
Sodium Potassium ◽  
Nutrient Contents ◽  
Moisture Contents ◽  
The Mean

1. Loaves of conventional white bread and of bread made by the Chorleywood Bread Process (CBP) were bought from bakers’shops in Britain over a 10-month period and were bulked to give samples representative of each type of bread produced for consumption in the country as a whole. These were analysed for moisture, protein and amino acids, fats and fatty acids, carbohydrate (by difference), sodium, potassium, iron, thiamin, riboflavin, total and available nicotinic acid, vitamin B6, and free folic acid.2. There were no great differences between the nutrient contents of the two types of bread. The mean moisture contents differed by only 5 g/kg but a variation was found between some selected nutrients in paired loaves of the same type. CBP bread could not be distinguished from conventional bread in its content of fat, ash, calcium, sodium, potassium, thiamin, total and available nicotinic acid and vitamin B6. The content of riboflavin was slightly higher, and of protein and carbohydrate slightly lower in CBP bread than in conventional bread. Differences in fatty acid composition of the two types of bread and in their content of total sulphur-containing amino acids were slight.

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 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 (5.93–29.38 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.  

scholarly journals Syntheses of Nicotinic Acid Derivatives of Amino Acids, Nucleosides, and Vitamin B6 Groups.

1967 ◽  
Vol 87 (11) ◽  
pp. 1293-1297 ◽  
Author(s):  
Hitoshi Uno ◽  
Hiroko Funabiki ◽  
Akira Irie ◽  
Yoshio Yoshimura
Keyword(s):  
Amino Acids ◽  
Nicotinic Acid ◽  
Vitamin B ◽  
Nicotinic Acid Derivatives ◽  
Derivatives Of

Adipose Tissue Fatty Acid Composition, Serum Lipids, and Serum α-Tocopherol in Continuous Ambulatory Peritoneal Dialysis Patients Living on the Island of Crete

1999 ◽  
Vol 19 (2) ◽  
pp. 154-159 ◽  
Author(s):  
Nikolaos Nikolakakis ◽  
Daphne Kounali ◽  
Michael Tornaritis ◽  
Anastasia Anastassou ◽  
Emmanouil Papadakis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Peritoneal Dialysis ◽  
Serum Lipids ◽  
Density Lipoprotein ◽  
High Tc ◽  
Tissue Fatty Acid Composition ◽  
Total Percentage ◽  
The Mean

Objective A pilot study to explore diet-related atherogenic patterns in continuous ambulatory peritoneal dialysis (CAPD) patients on the island of Crete. Cretans are well known for their high olive consumption and low atherosclerotic heart disease mortality, in general. Design Case-control study. Setting This was a hospital-based study initiated in 1991. Catchment area was the island of Crete, Greece. Participants Seventeen patients admitted for treatment to the General State Hospital of Rethimnon. Controls were selected from the general population of the island and consisted of a random sample of 27 subjects from a total of 168 healthy subjects who visited the Preventive Medicine Clinic of the University Hospital for routine checkup. The control group was age- and sex-matched with patients. Both CAPD patients and controls had been residents of Crete for at least the last 10 years. Main Outcome Measures Adipose tissue was aspirated, and a 12-hour fasting blood sample was collected for determination of serum lipid parameters and serum α-tocopherol levels; dietary data from a 3-day recall were recorded. Results No significant differences between the two groups were observed with respect to the mean macronutrient intake. The mean levels of serum triglycerides ( p = 0.016) and serum α-tocopherol ( p = 0.001) were significantly higher in CAPD patients compared to controls. Mean levels of total serum cholesterol, high density lipoprotein (HDL) cholesterol, and low density lipoprotein (LDL) cholesterol were not significantly different. In CAPD patients the mean total percentage of monounsaturated fatty acids (MUFA) was significantly higher ( p = 0.006) than in controls. The mean total percentage of saturated fatty acids ( p = 0.004), along with the mean percentage of ω-6 ( p = 0.002), the mean value of the ratio ω-6/ω-3 ( p < 0.0001), and the percentage of linoleic acid ( p = 0.001) were significantly lower in CAPD patients than in the controls. Among subjects with higher levels of MUFA in the adipose tissue, the CAPD patients were twice as likely to have high serum α-tocopherol ( p < 0.001), and 2.6 times more likely to be in high risk of high total cholesterol (TC)/HDL ( p = 0.08) compared to the controls. However, CAPD patients with high levels of MUFA in the adipose tissue (above the average of 65%) were unlikely [odds ratio (OR) = 0.001, p < 0.001] to be at risk of high TC/HDL (above the average of 4.1), and maybe unlikely (OR = 0.08, but p = 0.1) to have low serum α-tocopherol, when compared with the CAPD patients with low levels of MUFA. CAPD patients with high TC/HDL are 0.15 times less likely ( p = 0.1) to have high levels of serum α-tocopherol compared to those with low TC/HDL. Conclusion Cretan CAPD patients demonstrate an interesting profile consisting of unexpectedly positive aspects when atherogenesis-related factors such as those of adipose tissue fatty acid composition, serum lipids, and serum antioxidant α-tocopherol are considered.

scholarly journals Mitochondria1 uncoupling and the isodynamic equivalents of protein, fat and carbohydrate at the level of biochemical energy provision

1985 ◽  
Vol 53 (2) ◽  
pp. 381-389 ◽  
Author(s):  
Geoffrey Livesey
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Energy Conservation ◽  
Full Range ◽  
Coupled System ◽  
Whole Body ◽  
Acid Oxidation ◽  
Food Proteins ◽  
The Mean ◽  
Chain Fatty Acids

1. The effects of uncoupling of mitochondria1 oxidative phosphorylation on the efficiency of energy conservation during oxidation of amino acids, fatty acids, glycerol, glucose and 101 food proteins have been examined in order to compare how uncoupling at coupling site 1 affects energy yields compared with uncoupling at sites 2 + 3 and uncoupling by proton leakage. The effects of uncoupling by each mechanism on the isodynamic equivalents of carbohydrate, fat and protein at the level of cytoplasmic ATP yield have been estimated.2. Energy conservation during amino acid oxidation decreases relative to that for glucose as uncoupling by all three mechanisms increases. This effect is least when uncoupling is at site 1 and is associated with a fall in the isodynamicequivalent for protein: glucose of 4%maximally, and a fall in the cytoplasmic ATP yield for glucose of 25% (15–30% when accounting for uncertainty in the choice of proton stoichiometries).3. Variation in the efficiency of energy conservation for the different amino acids is large for both highly coupled and uncoupled mitochondria but the range of efficiencies for the oxidation of 101 food proteins is relatively small (less than 6% of the mean) for a tightly coupled system. This range increases absolutely (minimally fourfold) and relatively (minimally 44% of the mean value) with severely uncoupled mitochondria but is nearly constant (changes by less than 1% relative to the mean) within the probable physiologically relevant range of uncoupling in the whole body and in the full range of uncoupling at site 1. The rank order position of particular proteins within the range of values is found to change most for gelatin which is oxidized with least energy conservation in a severely (unphysiologically) uncoupled system and most efficiently in a fully coupled system when oxidation of protein is considered to be direct, i.e. not via gluconeogenesis.4. For medium- and long-chain fatty acids, uncoupling at site 1 elevates the efficiency of energy conservation relative to that for glucose (maximally 4%) whereas uncoupling by other mechanisms decreases this relative efficiency. The pattern of effects for short-chain fatty acids resembles that for the amino acids.5. The changes in the isodynamic equivalents of protein:glucose and of fat:glucose are small when uncoupling occurs at site I and tend to cancel for a mixed diet but are additive in the effect on food energy values when uncoupling is by the other mechanisms. Hence changes in the efficiency of oxidative energy coupling at site 1 in association with Luft's disease or dietary changes would result in effects which are of little true dietetic significance on the isodynamic equivalents of nutrients at the level of cytoplasmic ATP yield in vivo.

Fatty acid composition of sow's colostrum, milk and body fat as determined by gas-liquid chromatography

1963 ◽  
Vol 30 (3) ◽  
pp. 339-343 ◽  
Author(s):  
J. M. deMan ◽  
J. P. Bowland
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Gas Liquid Chromatography ◽  
Nutrient Requirements ◽  
Total Fatty Acids ◽  
The Mean

SummaryAs determined by gas-liquid chromatography, the mean fatty acid composition (weight percentages of total fatty acids) of milk fat from sows fed a diet to meet U.S. N.R.C. nutrient requirements was: oleic, 35·3; palmitic, 30·3; linoleic, 13·0; palmitoleic, 9·9; stearic, 4·0; myristic, 3·3; linolenic, 2·5; unidentified 0·7 and 0·5, presumably n-odd chain and branched fatty acids; lauric, 0·3; and capric, 0·2. The corresponding fatty acid composition of colostrum fat was: oleic, 41·7; palmitic, 22·5; linoleic, 20·9; palmitoleic, 5·0; stearic, 5·7; myristic, 1·4; linolenic, 2·4; and unidentified acids, 0·3 and 0·1. Dietary fat increased fat levels in the milk and influenced fatty acid composition of the milk fat. Backfat resembled colostrum fat more than milk fat.

735. The B-vitamin content of milk in relation to breed of cow and stage of lactation

1958 ◽  
Vol 25 (3) ◽  
pp. 447-456 ◽  
Author(s):  
Margaret E. Gregory ◽  
J. E. Ford ◽  
S. K. Kon
Keyword(s):  
Nicotinic Acid ◽  
Pantothenic Acid ◽  
Vitamin B ◽  
Vitamin Content ◽  
Stage Of Lactation ◽  
Breed Difference ◽  
Microbiological Methods ◽  
Breed Differences ◽  
The Mean ◽  
B Vitamin

1. Microbiological methods were used to measure biotin, nicotinic acid, pantothenic acid, riboflavin, ‘vitamin B6’ and vitamin B12 in milk from Guernsey, Friesian and Shorthorn cows.2. A study was made of day-to-day variations and breed differences in the B-vitamin content of such milk. Fluctuations in each vitamin were observed from one day to the next in milk from individual cows, these variations being especially marked with biotin and vitamin B12. In addition, the variations in the mean vitamin levels of milk from cows of the same breed were generally greater than any breed difference.3. Samples of milk from ten Friesian and ten Shorthorn cows were taken at intervals throughout one complete lactation and analysed for each of the vitamins mentioned above. The results of this study of lactational trends are presented in detail.

scholarly journals Fatty acid composition including trans isomers of Serbian biscuits

2011 ◽  
Vol 65 (2) ◽  
pp. 139-146 ◽  
Author(s):  
Snezana Kravic ◽  
Zvonimir Suturovic ◽  
Jaroslava Svarc-Gajic ◽  
Zorica Stojanovic ◽  
Mira Pucarevic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Fraction ◽  
Fats And Oils ◽  
Total Fatty Acids ◽  
The Mean ◽  
Total Fat

An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA) ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia.

scholarly journals AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO

2017 ◽  
Vol 3 (1) ◽  
pp. 46-58 ◽  
Author(s):  
Melese Temesgen ◽  
Negussie Retta ◽  
Etalem Tesfaye
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Dominant Fatty Acid

The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.

scholarly journals The chemical composition of oyster nut (Telfairia pedata) seeds and oil

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 1
Author(s):  
Paolo Bondioli ◽  
Liliana Folegatti ◽  
Gabriella Morini
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Glutamic Acid ◽  
Acid Composition ◽  
Protein Fraction ◽  
The Family ◽  
Mineral Constituents

In this paper, the chemical composition of Telfairia pedata seeds and oil is discussed. This crop belongs to the family of Cucurbitaceae. Unroasted seeds and oil obtained from roasted seeds were collected during a study trip in Tanzania. Oil from unroasted seeds was extracted in the lab using hexane. The seeds contain approximately 60 (% m/m) of oil and 30 (% m/m) of protein, being the remaining amount represented by crude fiber, carbohydrates and mineral constituents. The protein fraction contains glutamic acid, arginine, aspartic acid and leucine as the most representative amino acids. The fatty acid composition is a common one, being palmitic, linoleic, stearic and oleic acids, the most important fatty acids detected. No difference was found in fatty acid composition between oils extracted from roasted and unroasted seeds. On the contrary, the oil obtained from roasted seeds shows a higher concentration in sterols and tocopherols while the distribution between the different constituents remains the same.

scholarly journals Different variations of tissue B-group vitamin concentrations in short- and long-term starved rats

2011 ◽  
Vol 107 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Aya Moriya ◽  
Tsutomu Fukuwatari ◽  
Mitsue Sano ◽  
Katsumi Shibata
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Fatty Acids ◽  
Energy Metabolism ◽  
Metabolic Response ◽  
Pantothenic Acid ◽  
Vitamin B ◽  
Short And Long Term ◽  
Kidney Liver

Prolonged starvation changes energy metabolism; therefore, the metabolic response to starvation is divided into three phases according to changes in glucose, lipid and protein utilisation. B-group vitamins are involved in energy metabolism via metabolism of carbohydrates, fatty acids and amino acids. To determine how changes in energy metabolism alter B-group vitamin concentrations during starvation, we measured the concentration of eight kinds of B-group vitamins daily in rat blood, urine and in nine tissues including cerebrum, heart, lung, stomach, kidney, liver, spleen, testis and skeletal muscle during 8 d of starvation. Vitamin B1, vitamin B6, pantothenic acid, folate and biotin concentrations in the blood reduced after 6 or 8 d of starvation, and other vitamins did not change. Urinary excretion was decreased during starvation for all B-group vitamins except pantothenic acid and biotin. Less variation in B-group vitamin concentrations was found in the cerebrum and spleen. Concentrations of vitamin B1, vitamin B6, nicotinamide and pantothenic acid increased in the liver. The skeletal muscle and stomach showed reduced concentrations of five vitamins including vitamin B1, vitamin B2, vitamin B6, pantothenic acid and folate. Concentrations of two or three vitamins decreased in the kidney, testis and heart, and these changes showed different patterns in each tissue and for each vitamin. The concentration of pantothenic acid rapidly decreased in the heart, stomach, kidney and testis, whereas concentrations of nicotinamide were stable in all tissues except the liver. Different variations in B-group vitamin concentrations in the tissues of starved rats were found. The present findings will lead to a suitable supplementation of vitamins for the prevention of the re-feeding syndrome.

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