scholarly journals Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Adriela Albino Rydlewski ◽  
Damila Rodrigues de Morais ◽  
Eliza Mariane Rotta ◽  
Thiago Claus ◽  
Julianna Matias Vagula ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Total Phenolic ◽  
Omega 3 ◽  
Total Anthocyanins ◽  
Total Variability ◽  
Different Parts

Total phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cuminiLam,Solanum nigrumLinn,Inga edulisMart, andHovenia dulcisThunb) were determined; the bioactive compounds and fatty acids were quantified and identified by high-performance liquid chromatography and gas chromatography, respectively.S. cuminipeels contained the most TA (63.31 mg/100 g), whilstH. dulcispulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g). Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin.H. dulcisseed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g). PCA showed that PC1 and PC2 explained 90.43% of the total variability of the antioxidant data. Most of the seeds showed omega-3, omega-6, and omega-9 fatty acids at significant concentrations, with two PCs explaining 93.80% of the total variance of the fatty acid contents.

scholarly journals Aloe vera Flowers, a Byproduct with Great Potential and Wide Application, Depending on Maturity Stage

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1542
Author(s):  
Ascensión Martínez-Sánchez ◽  
María Elena López-Cañavate ◽  
Josefa Guirao-Martínez ◽  
María José Roca ◽  
Encarna Aguayo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Aloe Vera ◽  
Total Phenolic ◽  
Maturity Stage

Flowers of Aloe vera are a byproduct providing a valuable source of bioactive compounds with different functions for health benefits. The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity of Aloe flowers (Aloe barbadensis Miller) has been studied at three maturity stages (I: immature; II: mature; III: mature, with flowers buds opened). Immature flowers presented the highest content in phenyl alanine, tyrosine, citric acid, trigonelline, carotenoids, retinol activity equivalent, vitamin C, and total phenolic and antioxidant capacity. As the flower develops, the content of these compounds decreases. Aloe vera flowers presented an important content in fatty acids, and the principal concentration was identified in polyunsaturated unsaturated fatty acids (PUFAs) as α-linolenic acid, and linoleic acid, with a ratio close to one. The main saturated fatty acid was palmitic acid, followed by stearic acid. Maturity stage III showed the lowest fatty acid content. The bioactive compounds found in Aloe vera flowers have potential applications in the cosmetic, pharmaceutical, nutraceutical, and food industries. Depending on the compound of interest, it could be worthwhile harvesting flowers at maturity stage I, thereby reducing the energy consumption of flowers from the plant and thus favoring plant development. This is an example of a circular economy for Aloe vera producers, generating economic and business opportunities and thus providing environmental and social benefits.

scholarly journals The combined supplementation of omega-3 fatty acids and probiotics decreased the levels of serum polyamines in experimental colitis

2021 ◽  
Vol 7 (4) ◽  
pp. 279-285
Author(s):  
Havvanur Yoldaş İlktaç ◽  
Nihal Büyükuslu ◽  
Cüneyd Parlayan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
High Performance ◽  
Experimental Colitis ◽  
Serum Levels ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Lower Serum ◽  
Omega 3 Fatty Acid ◽  
Combined Supplementation

Polyamines play an important role in the maintenance of intestinal permeability. Therefore we aimed to determine the effects of probiotics and omega 3 fatty acids on serum polyamine levels in colitis. Fifty BALB/c mice were randomly grouped as normal, colitis with no treatment applied, colitis treated by probiotics (VSL#3), colitis treated by omega-3, and colitis treated by both probiotics and omega-3. Experimental colitis was induced by injection of 200 mg/kg 2,4-Dinitrobenzenesulfonic acid (DNBS). The probiotic and the omega-3 fatty acid supplements were applied daily by oral gavage. Serum polyamine levels were measured with high performance liquid chromatography (HPLC). In each group, the levels of serum polyamines are the highest in spermidine and the least in spermine. Bowel inflammation in experimentally induced colitis mice resulted in lower serum polyamine concentrations. In probiotic and omega 3 fatty acid supplemented group significant decreases were observed for spermine and spermidine (p<0.001), while no significant changes were obtained for putrescine. Combined supplementation of probiotics and omega-3 fatty acids for 10 days in colitis mice significantly decreased the serum levels of spermine and spermidine.

scholarly journals Physicochemical characterization of the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae)

2020 ◽  
Vol 21 (3) ◽  
pp. 1-11
Author(s):  
Michelle Cardoso Coimbra ◽  
Débora Maria Moreno Luzia ◽  
Neuza Jorge
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Refractive Index ◽  
Fatty Acid ◽  
Potassium Hydroxide ◽  
High Performance ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The aim of the study was to characterize the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) according to official analytical methods. Total phenolic and carotenoids contents were evaluated by spectrophotometry, and tocopherols composition by high-performance liquid chromatography. The fatty acid profile was obtained through gas chromatography from samples transesterified with potassium hydroxide in methanol and n-hexane. According to the proximate composition, bacuri pulp contained 41.5 % carbohydrates and 39.2 % lipids. Regarding its physicochemical properties, the oil showed a free fatty acids content of 0.7 %, a peroxide value of 1.4 meq/kg, a refractive index of 1.463, an iodine number of 84.3 g I2/100 g, a saponification number of 193.5 mg KOH/g, an unsaponifiable matter of 0.5 %, and 48.7 h of oxidative stability. Total phenolic, carotenoids, and tocopherols contents recorded values of 2.4 mg GAE/g, 243.0 µg/g, and 86.8 mg/kg, respectively. The bacuri oil showed a fatty acid composition similar to olive oil and a high percentage of unsaturation, finding 67.3 % of monounsaturated acids, and 11.3 % of polyunsaturated acids. The main fatty acids were oleic (67.3 %), palmitic (13.3 %), and linoleic (10.5 %). Due to its physicochemical characteristics, bacuri oil has a great potential to be used in food preparations, such as salad oil or in margarine formulation.

scholarly journals Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis vinifera L.)

2021 ◽  
Vol 36 (2) ◽  
pp. 116-125
Author(s):  
Ali Guler ◽  
Demet Yildiz Turgut
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Unsaturated Fatty Acids ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Grape Seeds ◽  
Positive Effects

Seeds are one of the main parts of the grapes, and they contain important constituents such as polyphenols, lipids, proteins and carbohydrates. In this study, oil contents, fatty acid composition, total phenolic content, total flavonoid content, monomeric flavan-3-ols and antioxidant capacities of nine grape seeds from nine cultivars were investigated. The correlations between the analyzed parameters were also examined. The oil contents of seeds ranged from 4.96 to 13.35%. Linoleic acid was the predominant fatty acid in the seeds, and it was followed by oleic acid, palmitic acid, stearic acid, linolenic acid, 11-eicosenoic acid and arachidic acid. Total phenolic and total flavonoid contents were 646.50-1120.78 mg GAE/g and 336.69-589.85 mg CE/g, respectively. ‘Italia’ seeds had the highest antioxidant capacity for DPPH and CUPRAC assays while ‘Cabernet Sauvignon’ seeds had the lowest one. The (-)-epigallocatechin, (+)-catechin, (-)-epigallocatechin gallate, (-)-epicatechin and (-)-epicatechin gallate contents in the seeds varied from 1.23 to 6.53 mg/g, 11.61 to 80.20 mg/g, 0.21 to 0.51 mg/g, 2.78 to 48.26 mg/g and 0.08 to 1.50 mg/g, respectively. The (+)-catechin and (-)-epicatechin were the major flavan-3-ol compounds in the grape seeds. Significant correlations were found between total phenolic content, total flavonoid, RSA (DPPH Radical scavenging activity), CUPRAC (Cupric reducing antioxidant capacity) and flavan-3-ols. Consequently, the current study findings support previous information that grape seeds are an important source of antioxidants as well as unsaturated fatty acids, which have positive effects on human health.

scholarly journals Fatty acid composition and antioxidant capacity in linseed grown as forage in Mediterranean environment

2019 ◽  
Vol 14 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Leonardo Sulas ◽  
Giovanni Antonio Re ◽  
Federico Sanna ◽  
Simonetta Bullitta ◽  
Giovanna Piluzza
Keyword(s):  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Fatty Acid Content ◽  
Seedling Emergence ◽  
Total Phenolic ◽  
Quality Traits ◽  
Linum Usitatissimum L ◽  
Significant Linear Correlation ◽  
Wall Components

This research was aimed at studying the bromatological traits, fatty acid profile, bioactive compounds, and antioxidant capacity in linseed (Linum usitatissimum L.) shoots harvested at six codified morphological stages. Quality traits were significantly related to cumulated growing degree days from seedling emergence to senescence. The crude protein and ash contents exhibited a gradual decrease and were negatively correlated with morphological stages, whereas cell wall components such as neutral, acid detergent fibers and lignin (NDF, ADF, and ADL) and ether extract (EE) showed a positive correlation. Both ABTS [(2,2’-azinobis (3- ethylbenzothiazoline-6-sulphonic acid) diammonium salt] and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays indicated a reduction in antioxidant capacities from stem extension to senescence, from 16 to 7.1, and 19 to 7 mmol TEAC/100g DW, for ABTS and DPPH, respectively. Significant linear correlation among the antioxidant activity, phenolics, NDF, ADF, ADL, and EE were found showed usually. Total phenolic (9.6-26.4 g GAE kg–1) and total flavonoid (5.2-16.7 g CE kg–1) contents were negatively related with morphological stages. The morphological stage was significantly correlated with oil content, although individual fatty acid content did not. Research gives new insights into the evolution of chemical composition of linseed shoot. Remarkable variations in quality traits, fatty acid contents, bioactive compounds, and antioxidant capacity evidence the possibility to use green linseed in animals’ diet, also suggesting the exploitation of linseed plant as forage source.

scholarly journals Bioactive compounds and quality characteristics of five apples cultivars

2015 ◽  
Vol 45 (11) ◽  
pp. 1972-1979 ◽  
Author(s):  
Moises Zucoloto ◽  
Kang-Mo Ku ◽  
Mosbah M. Kushad ◽  
Jamal Sawwan
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Quality Characteristics ◽  
Total Phenolic ◽  
Liquid Chromatograph ◽  
Antioxidant Power

The aim of this study was to evaluate bioactive compounds in five apple cultivars and to analyze correlation of their quality characteristics with concentration of bioactive compounds. Phenolic compounds measurements were made in a spectrophotometer compared to a standard curve of gallic acid and expressed as gallic acid equivalent (GAE) per 100g of dry weight. Sugar and organics acids in five cultivars were quantified using high-performance liquid chromatograph (HPLC). Antioxidant activities were evaluated using three complementary tests 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS). 'GoldRush' had the highest total phenolic compared to the other four cultivars. Additionally, 'GoldRush' had slightly higher, DPPH activity followed by 'Crimson Crisp' and 'Wine Crisp'. 'GoldRush' and 'Crimson Crisp' cultivars also have higher antioxidant capacity based on the ABTS and FRAP methods. The antioxidant capacity was significantly correlated with total polyphenols present in the different cultivars, while organic acids and fruit color showed slightly significant correlation to total phenols

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

Content and composition of phospholipids, fatty acids and sterols in commercial natural phospholipid excipients

2020 ◽  
Vol 16 ◽  
Author(s):  
Luxia Zheng ◽  
Xiong Shen ◽  
Yingchun Wang ◽  
Jian Liang ◽  
Mingming Xu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cluster Analysis ◽  
Fatty Acid ◽  
High Performance ◽  
Comprehensive Evaluation ◽  
Phospholipid Fatty Acid ◽  
Egg Yolk ◽  
Systematic Research ◽  
Manufacturing Enterprises ◽  
The Many

Background: Phospholipids are widely used in food and pharmaceutical industry as functional excipients. In spite of the many analytical methods reported, there are very limited reports concerning systematic research and comparison of phospholipid excipients. Objective: To present a comprehensive evaluation of commercial natural phospholipid excipients (CNPEs). Methods: Seventeen batches of CNPEs from five manufacturing enterprises, isolated either from soybean or egg yolk, were investigated. The content and composition of phospholipids, fatty acids and sterols as a whole were considered as the evaluative index of CNPEs. Eight kinds of phospholipids were determined by supercritical fluid chromatography (SFC), twenty-one kinds of fatty acids were determined by gas chromatography (GC) after boron trifluoride-methanol derivatization, and nine kinds of sterols were determined by high performance liquid chromatography (HPLC) after separation and derivatization of the unsaponifiable matter. Cluster analysis was employed for classification and identification of the CNPEs. Results: The results showed that each kind of CNPEs had its characteristic content and composition of phospholipids, fatty acids and sterols. Seventeen batches of samples were divided into eight groups in cluster analysis. CNPEs of the same type from different source (soybean or egg yolk) or enterprises presented different content and composition of phospholipids, fatty acids and sterols. Conclusion: Each type of CNPEs had its characteristic content and composition of phospholipid, fatty acid and sterol. The compositions of phospholipid, fatty acid and sterol as a whole can be applied as an indicator of the quality and characteristics for CNPEs.

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