Lipids of the fin whale (Balaenoptera physalus) from North Atlantic waters. IV. Fin whale milk

1968 ◽  
Vol 46 (3) ◽  
pp. 197-203 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton ◽  
S. N. Hooper
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Total Lipid ◽  
Iodine Value ◽  
North Atlantic ◽  
Methyl Esters ◽  
Short Chain Fatty Acids ◽  
Fin Whale ◽  
Hydrolysis Of

Fatty acid compositions were determined for total lipid (17.5% of the milk and > 95% triglycerides), 2-monoglyceride obtained by enzymatic hydrolysis of isolated triglyceride, and isolated phospholipid (~1% of total lipids). The total lipid fatty acids of the milk had a composition similar to fin whale depot fat but were enriched in hexadecanoic acid and polyunsaturated fatty acids at the expense of monoethylenic acids; correspondingly the iodine value of 136 (methyl esters) was higher than the normal range (105–120) of North Atlantic fin whale blubber oils. Over 80% of the fatty acids in the 2-position of the triglycerides were accounted for by relatively short chain fatty acids, especially hexadecanoic (54.6%), tetradecanoic (13.7%), and hexadecenoic (11.2%), so that the ester iodine value was only 48. The milk phospholipids had a fatty acid composition basically similar to that of liver phospholipids (methyl ester iodine value 120) with somewhat more polyunsaturated fatty acids and accordingly an iodine value of 144 for methyl esters.

scholarly journals Fatty Acids Profiles of Stipe and Blade from the Norwegian Brown Macroalga Laminaria hyperborea, Using Off-Line SPE and GC-MS

2016 ◽  
Author(s):  
Lena Oksdøl Foseid ◽  
Hanne Devle ◽  
Yngve Stenstrøm ◽  
Carl Fredrik Naess-Andresen ◽  
Dag Ekeberg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Neutral Lipids ◽  
Methyl Esters ◽  
Lipid Fraction ◽  
Environmental Benefits ◽  
Laminaria Hyperborea ◽  
Alpha Linolenic Acid ◽  
Lipid Fractions

A thorough analysis and comparison of the fatty acid profiles of stipe and blade from Laminaria hyperborea, a kelp species found in the northern Atlantic, is presented. Lipids were extracted and fractionated into neutral lipids, free fatty acids and polar lipids, then derivatized to fatty acid methyl esters prior to GC-MS analysis. A total of 42 fatty acids were identified and quantified, including the n-3 fatty acids α-linolenic acid, stearidonic acid and eicosapentaenoic acid. An n-6/n-3 ratio of 0.8:1 was found in blade and 3.5:1 in stipe, respectively. The ratios vary between the lipid fractions within stipe and blade, with the lowest ratio in the polar lipid fraction of blade. The fatty acid amounts are higher in blade than in stipe, and the highest amounts of n-3 fatty acids are found within the neutral lipid fractions. The amounts of polyunsaturated fatty acids are 3.4 times higher in blade than stipe. This study highlights the compositional differences between the lipid fractions of stipe and blade from L. hyperborea. The amount of polyunsaturated fatty acids, compared to saturated- and monounsaturated fatty acids, as well as the n-6/n-3-ratio, is known to influence human health. In the pharmaceutical, food, and feed industries this can be of importance for production and sale of different health products. Additionally, lipids are today among the unused by products of alginate production, exploiting this material for commercial interest should give both economical and environmental benefits.

scholarly journals A Study on Nutritional Profile of Liver from Captured and Cultured Rohu, Labeo rohita (Cypriniformes: Cyprinidae)

2021 ◽  
pp. 398-408
Author(s):  
Onkar Singh Brraich ◽  
Navpreet Kaur ◽  
Swarndeep Singh Hundal
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Total Lipid ◽  
Lipid Content ◽  
Labeo Rohita ◽  
Total Lipid Content ◽  
Processing Waste ◽  
Cultured Fish

Fish production and fish processing waste have straight connection.  In India, the waste produced during the processing of fish is predicted to be approximate 3.6 million metric tonnes, 48 per cent of the total body weight of Indian and exotic major carps is thrown away as waste (non-edible ). The present research, it was conducted to compare the total lipid content (TLC) and fatty acid composition from the liver of captured and cultured fish, Labeo rohita  (Hamilton) having weight more than 500 gram during different months as well as to evaluate its nutritional quality. Maximum total lipid content (33.33±0.14%) was found in the liver of cultured fish in May month, while the minimum (15.26±0.24%) was in the liver of captured fish in the month of January. During the study, total lipid content was found to be considerably elevated in cultured than captured Fish, Labeo rohita  (Hamilton). The amount of three major groups of fatty acids namely polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids was found to be maximum in captured fish during the month of March 97.19±0.96%, 61.30±0.56% and 95.39±0.31% month of April respectively. Total n-6 polyunsaturated fatty acids were observed to be highest (21.95±8.05%) in the waste of liver in cultured fish during the month of March. Hence, it is concluded that the processing waste (liver) of the captured and cultured, Labeo rohita (Hamilton) is a prosperous resource of the essential fatty acids i.e.  PUFAs and total lipids. Further, it is observed that captured species are rich in fatty acid composition as compared to cultured species. Food industries can manufacture by-products from these high nutritional value contents of   waste for human utilization. EPA and DHA also reduce the risk of various life threatening diseases.

Some Commercial Atlantic Herring Oils; Fatty Acid Composition

1966 ◽  
Vol 23 (7) ◽  
pp. 991-1006 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Iodine Value ◽  
Clupea Harengus ◽  
Gas Liquid Chromatography ◽  
Atlantic Herring ◽  
Hexadecanoic Acid

Twelve commercial samples of oil from Atlantic herring (Clupea harengus L.) were examined for fatty acid composition by gas–liquid chromatography. Individual fatty acid components varied widely between these oils, but an assessment of the respective totals of saturated, monounsaturated, and polyunsaturated acids from these oils and from oils of other species has led to an empirical formula giving the total per cent polyunsaturated fatty acids in marine oils as: total polyunsaturated fatty acids = 10.7 + 0.337 (iodine value oil — 100)In the Atlantic herring oils studied the average proportions of the saturated, monounsaturated, and polyunsaturated fatty acids were 20, 60, and 20%, respectively. In comparison with herring oil analyses reported from other areas the total saturated acids in the Atlantic herring oils are slightly lower, but there is general agreement that hexadecanoic acid averages about 60% of the total saturated fatty acids. Relationships which are fairly consistent among other acids and apparently not related to iodine value include the ratio of hexadecanoic acid to hexadecenoic acid plus octadecenoic acid, the ratio of C20 and C22 successor acids to C18 linoleic-type precursor acids, and the ratio of linolenic-type acids compared to immediate precursors of the same chain length. As iodine value increases the saturated acids increase slightly, and in the linolenic type acids the ratio of C20 to C18 fatty acids increases more noticeably than the ratio of C22 to C18. The ratio of C22 to C20 linolenic-type acids accordingly decreases with increasing iodine value. The ratio of total linolenic-type acids to total linoleic-type acids apparently increases with increasing iodine value. Comparisons are made with oil analyses of clupeids taken in other oceanic areas.

Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Semih Otles ◽  
Ozlem Cagindi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Turkey Meat ◽  
Oleic And Linoleic Acids

In this paper, the fatty acid composition of turkey meat sucuk (soudjuck), salami, and sausages were determined and compared with each other. The fatty acids methyl esters of each product were identified by capillary gas chromatography. Most of the fatty acids in sucuk (soudjuck) samples were monosaturated; however in salami and sausages samples most of were mono and di-unsaturated. Saturated fatty acids in sucuk (soudjuck) samples followed, having the palmitic and stearic acids as their major components and had a range of 229.7-385.2 g kg-1 and 87.6-215.9 g kg-1. In salami and sausages samples, unsaturated fatty acids, the oleic and linoleic acids were the major components and had a range of 170.0-542.0 g kg-1 and 151.5-353.0 g kg-1. PUFA (polyunsaturated fatty acids) were found for sausages in the highest amount with linoleic acids concentration. Turkey meat salami and sausages presented a higher content of unsaturated and polyunsaturated fatty acids than turkey meat sucuk (soudjuck).

scholarly journals The glycolipids from the non-capsulated strain of Pneumococcus I-192R, A.T.C.C. 12213

1965 ◽  
Vol 97 (1) ◽  
pp. 158-165 ◽  
Author(s):  
DE Brundish ◽  
N Shaw ◽  
J Baddiley
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Lipid ◽  
Methyl Esters ◽  
Deae Cellulose ◽  
Partition Chromatography ◽  
Glycerol Moiety ◽  
Chloroform Methanol ◽  
Acetate Form ◽  
General Method

1. The total lipid was extracted from the non-capsulated strain of Pneumococcus I-192R, A.T.C.C. 12213, with chloroform-methanol mixtures. Two glycolipids were isolated by chromatography on silicic acid and DEAE-cellulose (acetate form). 2. The major glycolipid was obtained pure in a yield of 640mg./34g. dry wt. of cells and represents about 34% of the total lipid. It contained galactose, glucose, glycerol and fatty acid ester residues in the proportions 1:1:1:2, and yielded on saponification a crystalline non-reducing glycoside. 3. The structure of the glycoside was shown to be O-alpha-d-galactopyranosyl-(1-->2)-O-alpha-d-glucopyranosyl-(1-->1)-d-glycerol. The fatty acids obtained on saponification were identified by gas-liquid partition chromatography of their methyl esters. 4. The minor glycolipid was obtained as a 1:1 (w/w) mixture with the major component, but after saponification the two glycosides were separated by paper chromatography. Evidence was obtained for the structure of the glycoside derived from the minor glycolipid as 1-O-alpha-d-glucosylglycerol. 5. A general method is described for determining the stereochemistry of the glycerol moiety in 1-linked glycerol glycosides.

Raman and Near-Infrared Spectroscopy for Quantification of Fat Composition in a Complex Food Model System

2005 ◽  
Vol 59 (11) ◽  
pp. 1324-1332 ◽  
Author(s):  
N. K. Afseth ◽  
V. H. Segtnan ◽  
B. J. Marquardt ◽  
J. P. Wold
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Iodine Value ◽  
Near Infrared ◽  
Model System ◽  
Estimation Errors ◽  
Oil Mixtures ◽  
Food Model

Raman and near-infrared (NIR) spectroscopy have been evaluated for determining fatty acid composition and contents of main constituents in a complex food model system. A model system consisting of 70 different mixtures of protein, water, and oil blends was developed in order to create a rough chemical imitation of typical fish and meat samples, showing variation both in fatty acid composition and in contents of main constituents. The model samples as well as the pure oil mixtures were measured using Raman and NIR techniques. Partial least squares regression was utilized for prediction, and fatty acid features were expressed in terms of the iodine value and as contents of saturated, monounsaturated, and polyunsaturated fatty acids. Raman spectroscopy provided the best results for predicting iodine values of the model samples, giving validated estimation errors accounting for 2.8% of the total iodine value range. Both techniques provided good results for predicting the content of saturated, monounsaturated, and polyunsaturated fatty acids in the model samples, yielding validated estimation errors in the range of 2.4–6.1% of the total range of fatty acid content. Prediction results for determining fatty acid features of the pure oil mixtures were similar for the two techniques. NIR was clearly the best technique for modeling content of main constituents in the model samples.

Diet-induced changes in fatty acid composition of herring larvae reared in enclosed ecosystems

1983 ◽  
Vol 63 (3) ◽  
pp. 575-584 ◽  
Author(s):  
R. R. Gatten ◽  
J. R. Sargent ◽  
J. C. Gamble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Total Lipid ◽  
Sea Water ◽  
Natural Populations ◽  
Induced Changes

Fertilized herring eggs were hatched in large sea water enclosures containing natural populations of phytoplankton and Zooplankton and the developing fish sampled at intervals for a period of 90 days to determine the levels and composition of their depot triacylglycerols. The percentage of triacylglycerols in total lipid declined from hatching to about 40 days post-hatch and then increased markedly during the remaining 50 days. During the first 30 days from hatching the acyl groups of the triacylglycerols were dominated by polyunsaturated fatty acids, especially 18:4 (n−3), 20:5 (n−3) and 22:6 (n−3), characteristic of a predominantly phytoplanktonic diet. For the remainder of the 90-day experiment the percentages of polyunsaturated fatty acids decreased, to be replaced by increasing percentages of 20:1 (n−9) and 22:1 (n−11 ) fatty acids characteristic of a predominantly zooplanktonic diet.

Transfer of n–3 and n–6 polyunsaturated fatty acids from yolk to embryo during development of the king penguin

2001 ◽  
Vol 280 (3) ◽  
pp. R843-R853 ◽  
Author(s):  
Frederic Decrock ◽  
René Groscolas ◽  
Ruth J. McCartney ◽  
Brian K. Speake
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Cholesteryl Ester ◽  
Total Lipid ◽  
King Penguin ◽  
Lipid Transfer ◽  
Lipid Concentration ◽  
Total Lipid Concentration ◽  
High Dietary Intake

This study examines the transfer of lipids from the yolk to the embryo of the king penguin, a seabird with a high dietary intake of n–3 fatty acids. The concentrations of total lipid, triacylglycerol (TAG), and phospholipid (PL) in the yolk decreased by ∼80% between days 33 and 55 of development, indicating intensive lipid transfer, whereas the concentration of cholesteryl ester (CE) increased threefold, possibly due to recycling. Total lipid concentration in plasma and liver of the embryo increased by twofold from day 40 to hatching due to the accumulation of CE. Yolk lipids contained high amounts of C20–22 n–3 fatty acids with 22:6(n–3) forming 4 and 10% of the fatty acid mass in TAG and PL, respectively. Both TAG and PL of plasma and liver contained high proportions of 22:6(n–3) (∼15% in plasma and >20% in liver at day 33); liver PL also contained a high proportion of 20:4(n–6) (14%). Thus both 22:6(n–3) and 20:4(n–6), which are, respectively, abundant and deficient in the yolk, undergo biomagnification during transfer to the embryo.

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