scholarly journals Effects of Fruit Maturity Stages on GC-FID Fatty Acid Profiles, Phenolic Contents, and Biological Activities of Eucalyptus marginata L.

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Hanene Ghazghazi ◽  
Badiaa Essghaier ◽  
Ichrak Jawadi ◽  
Leila Riahi ◽  
Ridha Ben Salem ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Biological Activities ◽  
Linoleic Acid Content ◽  
Maturity Stage ◽  
Fatty Acid Profiles ◽  
Eucalyptus Marginata ◽  
Maturity Stages ◽  
Fruit Maturity ◽  
Significant Difference ◽  
The Impact

The objective of this study was to determine the impact of development stages of Eucalyptus marginata’s fruits on the fatty acid composition as well as on phenolic, flavonoid, and tannin contents of oils. Taking into account fruit maturity stages, vegetable oils have been evaluated for their biological potentials. Fatty acid profiles were quantified using gas chromatography (GC) coupled to a flame ionization detector (FID). The fatty acid profiles of oils obtained from mature fruits showed highest linoleic acid content (49.21%) and Z-vaccenic (C18:1n-7) + oleic (C18:1n-9) acids (22.40%) and a low content of linolenic acid (C18:3) (1.59%). On the other hand, the major saturated fatty acid compound found in the oil of immature Eucalyptus marginata fruits was palmitic acid (C16:0) with about 27%. Based on the Folin–Ciocalteau method, the obtained results revealed a significant difference in the contents of total polyphenols, flavonoids, and tannins according to the stage of fruit maturity ( p < 0.05 ). Furthermore, the detected antimicrobial potentials were related to the fruit maturity stage. While both veg\etable oils extracted from mature and immature Eucalyptus marginata fruits exhibited notable antibacterial activities against the species Staphylococcus aureus, Enterococcus faecalis, Serratia marcescens, and Escherichia coli, only the oils extracted from immature fruits exhibited an antifungal activity against Candida parapsilosis.

scholarly journals Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

2016 ◽  
Vol 37 (6) ◽  
pp. 4027
Author(s):  
Cristiana Maia de Oliveira ◽  
Leandro Martins Ferreira ◽  
Margarida Gorete Ferreira do Carmo ◽  
Regina Celi Cavestre Coneglian
Keyword(s):  
Ambient Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Key Factors ◽  
Maturity Stages ◽  
Randomized Design ◽  
Fruit Maturity ◽  
Physical And Chemical ◽  
Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

scholarly journals PSI-32 Impact of titrating levels of dried distillers grains with solubles as a replacement of soybean meal on Boer goat fat quality

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 254-254
Author(s):  
Linnea Rimmer ◽  
Cassandra K Jones
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Boer Goat ◽  
Distillers Grains With Solubles ◽  
Dried Distillers Grains ◽  
Fat Quality ◽  
The Impact

Abstract Due to the rising goat population in the United States, there is growing economic incentive to feed dried distillers grains with solubles (DDGS) over soybean meal (SBM). However, there is limited knowledge of how this may affect carcass composition. Therefore, the objective of this experiment was to evaluate the impact of titrating levels of DDGS as a replacement of SBM on Boer goat fatty acid profiles. Thirty-two Boer goat kids were fed isocaloric and isonitrogenous diets consisting of 0%, 33%, 66%, and 100% DDGS replacing SBM. There were no detected differences (P &gt; 0.05) in final body weight after a 47-d growth experiment. Goats were slaughtered in a commercial, USDA-inspected facility, backfat samples collected between the 12th and 13th rib, and samples analyzed for fatty acid profile via AOAC Official Method 996.06. Data were analyzed with goat as the experimental unit in a completely randomized design. Dietary treatment did not impact (P &gt; 0.05) the overall fatty acid profile or iodine value (50 to 52 points) of fat samples. This may be because fatty acids go through biohydrogenation by rumen bacteria, limiting the impact of diet on fatty acid profile. That said, increasing levels of DDGS impacted (P = 0.03) both C16:1 and C18:3 in a quadratic manner. Specifically, goats fed 0% and 100% DDGS replacing SBM had higher C16:1 than those fed intermediate levels of DDGS, while the opposite was true for C18:3. No other fatty acid was affected (P &gt; 0.05), nor were there shifts in the ratio of saturated vs. unsaturated, or the total sum of n-3 fatty acids. In summary, fatty acid profiles are not significantly impacted by increasing levels of DDGS in place of SBM, and therefore DDGS can be used in Boer goat diets without impacting fat quality.

scholarly journals The impact of an omega-3 fatty acid rich lipid emulsion on fatty acid profiles in critically ill septic patients

2016 ◽  
Vol 112 ◽  
pp. 1-11 ◽  
Author(s):  
Thomas C. Hall ◽  
Dilraj K. Bilku ◽  
Christopher P. Neal ◽  
Jill Cooke ◽  
Helena L. Fisk ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Critically Ill ◽  
Lipid Emulsion ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
The Impact

scholarly journals Effect of the Planting Location (Elevation) on the Composition of Fatty Acids in Olive Oil

2019 ◽  
Vol 11 (2) ◽  
pp. 271
Author(s):  
Saleh Mohammad Msallam Al-Shdiefat
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Sea Level ◽  
Acid Composition ◽  
Climatic Environment ◽  
Significant Difference ◽  
Olive Trees ◽  
The Impact

In Jordan there are different environments and altitudes that have an effect on olive oil properties and fatty acid composition, which therefore affect its quality. Taking into account that there are no previous similar studies in this field, this study investigates the ratios and composition of the main fatty acids in mixed olive oil from different areas in Jordan (above and below the sea level); namely the Jordan Valley, Subaihi, Kufranja and Madaba areas where the elevation ranges between (-230 m) below sea level and (+785 m) above sea level. The study measures the impact of the location of olive orchards on the fatty acid composition of olive oil and of its quality. Three olive oil samples were collected from the &ldquo;Nabali Muhasan&rdquo; and &ldquo;Baladi&rdquo; varieties from each area. They were analyzed in the National Agriculture Research Center (NARC) laboratories using GAS Chromatography. The results showed that the ratios of fatty acids are significantly affected by the degree of above elevation of the olive trees sea level. This confirms the impact of the geographical and climatic environment, which is reflected on the olive oil quality due to differences in the ratios of fatty acids in the four planting areas. This shows that the mean concentration of the fatty acids in the olive oil in these four planting areas is not equal. In general, there is a significant difference in the fatty acid concentrations compared to the standard concentration because of the planting location of olive trees, given that olive oil fatty acids in each location work together in a balanced integrative relationship.

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals Fruit maturity stage in relation to content of polyphenols, flavonoids and antioxidant activity of selected clones of Lonicera kamtschatica (Sevast.) Pojark

Genetika ◽  
2020 ◽  
Vol 52 (3) ◽  
pp. 881-893
Author(s):  
Tünde Juríková ◽  
Jiří Mlcek ◽  
Marcela Zitná ◽  
Irena Hlavácová ◽  
Libor Dokoupil ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Slovak Republic ◽  
Botanical Garden ◽  
Statistical Analyses ◽  
Maturity Stage ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Maturity Stages ◽  
Fruit Maturity

The article is dealing with evaluation of four fruit maturity stages of 6 selected clones (LKL-3, LKL-14, LKL-19, LKL-33, LKL-96 and LKL-103) of Lonicera kamtschatica (Sevast.) Pojark in relation to total polyphenols, flavonoids content and antioxidant activity of berries. The experiment in 5 replications of each clones has been established in the conditions of Botanical Garden in Nitra (Slovak republic)in 2016. The results of analyses proved that in respect of the total polyphenols content (TPC), the content of flavonoids (FC) and the antioxidant activity the most valuable clones at the stage of full ripened fruit were following: LKL-14 (8.77; 2.57 g/kg FW; 9.07 g/kg), LKL-33 (6.77; 2.84 g/kg FW; 9.16 g/kg) and LKL -3 (8.19; 2.61 g/kg FW; 8.94 g/kg). The results of statistical analyses by one-way analysis of variance proved significant differences among assayed clones in total flavonoids and antioxidant activity of fruit but no differences among content of total polyphenols and assayed stages of fruit maturity.

scholarly journals Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions

2021 ◽  
pp. 20-30
Author(s):  
Esma Güneş ◽  
Hatice Reyhan Öziyci ◽  
Hamide Gübbük
Keyword(s):  
Fruit Quality ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Subtropical Climate ◽  
Factors Affecting ◽  
Significant Difference ◽  
Soft Fruit ◽  
Greenhouse Cultivation ◽  
The Impact

Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the quality and the marketing criteria for overall customer satisfaction. This study aims to determine the impact of the harvest season on the quality characteristics of papaya fruit. For this purpose, two different cultivars (Sel-42 and Tainung) were grown in the greenhouse and harvested in the winter, the summer, the spring, and the autumn of two years. Sampling was carried out at the same visual maturity stage at each season. The two cultivars had soft fruit flesh almost throughout the year, although the fruit harvested in the winter had a better visual appeal in terms of color. Both fruit cultivars harvested in the autumn had higher soluble solids and lower acidity. The highest concentrations of total phenolic content and L-ascorbic acid were observed in the spring and summer season harvested fruits although there was no significant difference between those (P > 0.05). It was concluded that the growth in the greenhouse minimizes the harvest season effects on papaya fruit quality. Thus, greenhouse cultivation is recommended for a higher quality product, especially in a subtropical climate.

Erythrocyte Fatty Acid Profiles in Patients with Bronchogenic Carcinoma

1987 ◽  
Vol 24 (6) ◽  
pp. 604-607 ◽  
Author(s):  
A Taylor ◽  
A Manche ◽  
I Wilson ◽  
D Watson ◽  
H Pandov ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Surgical Resection ◽  
Bronchogenic Carcinoma ◽  
Healthy Adults ◽  
Fatty Acid Profiles ◽  
Diagnosis And Prognosis ◽  
Acid Ratio ◽  
Significant Difference ◽  
Erythrocyte Fatty Acid

The use of the erythrocyte stearic:oleic acid ratio in the diagnosis and prognosis of bronchogenic carcinoma has been assessed. Although there was a significant difference ( P<0·02) in the erythrocyte stearic:oleic acid ratio between bronchogenic carcinoma patients and healthy adults, the large overlap observed in the two groups rendered the test unsuitable for the diagnosis of malignancy. Furthermore, there was no consistent rise in this ratio after surgical resection, indicating the test to be of little prognostic use. A new explanation for the lower stearic:oleic acid ratios in certain patients has been postulated.

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