Total Lipids and Fatty Acids Composition of the Coastal and the Deep-Sea Common Octopus (Octopus Vulgaris) Populations: A Comparative Study

2008 ◽  
Vol 19 (3) ◽  
pp. 195-201 ◽  
Author(s):  
S. Ben-Youssef ◽  
S. Selmi ◽  
S. Ezzeddine-Najai ◽  
S. Sadok
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Deep Sea ◽  
Octopus Vulgaris ◽  
Fatty Acids Composition ◽  
Total Lipids ◽  
Common Octopus

scholarly journals Enrichment ofArtemiametanauplii in phospholipids and essential fatty acids as a diet for common octopus (Octopus vulgaris) paralarvae

2013 ◽  
Vol 19 (5) ◽  
pp. 837-844 ◽  
Author(s):  
D. Guinot ◽  
Ó. Monroig ◽  
J.C. Navarro ◽  
I. Varó ◽  
F. Amat ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Octopus Vulgaris ◽  
Common Octopus

scholarly journals Fatty acids composition of macroalgae from Bulgarian Black Sea coast

2012 ◽  
Vol 23 (1) ◽  
pp. 35-40
Author(s):  
Veselina Ivanova ◽  
Mona Stancheva ◽  
Albena Merdzhanova
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Black Sea ◽  
Saturated Fatty Acids ◽  
Fatty Acids Composition ◽  
Total Lipids ◽  
Fresh Weight ◽  
Fa Composition ◽  
Cystoseira Barbata ◽  
Black Sea Coast

Abstract Lipids and fatty acids (FA) composition of three Black Sea macroalgae Cladophora vagabunda,Ceramium rubrum and Cystoseira barbata were studied. Fatty acids composition was analyzed by GC/MS. Total lipids content varied widely among the species and ranged between 0.66 and 0.98 g per 100 g fresh weight. Generally, saturated fatty acids were major components (62-71%), with 16:0 as the most abundant saturate (41- 57%). Total polyunsaturated FAs and monounsaturated FAs ranged from 28% to 38%. The green alga Cladophora vagabunda showed higher C18 PUFAs contents than did C20 PUFAs while for red alga Ceramiumrubrum the trend was opposite. Cystoseira barbata belonging to the group of brown algae showed similar amounts of C18 and C20 PUFAs contents. Cladophora vagabunda was rich in linoleic acid and Ceramiumrubrum in arachidonic acid (AA) while Cystoseira barbata was rich in both linoleic acid and eicosopentaenoic acid. All of the studied species had a nutritionally beneficial n6/n3 ratio (1.24-2.84:1).

Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cow’s milk

2019 ◽  
Vol 9 (1) ◽  
pp. 17-22
Author(s):  
Asma Bouterfa ◽  
Ahmed Bekada ◽  
Abdelkader Homrani ◽  
Abdeltif Amrane ◽  
Akram Zribi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Fatty Acids Composition ◽  
Total Lipids ◽  
Stage Of Lactation ◽  
Fatty Acids Profile ◽  
Lactation Stage ◽  
Important Fatty Acid ◽  
Three Stages

Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1stSOL. The fatty acids composition of Camembert-type cheese showed a highpolyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acidsrepresented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made withthe milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acidsclass, oleic acid is found to be the most important fatty acid with a maximumpercentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this studyconcluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipidsand essential fatty acids.

Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan

2017 ◽  
Vol 94 (6) ◽  
pp. 805-817 ◽  
Author(s):  
Ahmad Jawid Zamany ◽  
Ghulam Rasoul Samadi ◽  
Doo Hwan Kim ◽  
Young-Soo Keum ◽  
Ramesh Kumar Saini
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Fatty Acids Composition

Essential oils and fatty acids composition of Tunisian and Indian cumin (Cuminum cyminum L.) seeds: a comparative study

2011 ◽  
Vol 91 (11) ◽  
pp. 2100-2107 ◽  
Author(s):  
Iness Bettaieb ◽  
Soumaya Bourgou ◽  
Jezia Sriti ◽  
Kamel Msaada ◽  
Ferid Limam ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Essential Oils ◽  
Fatty Acids Composition ◽  
Cuminum Cyminum

Essential oils and fatty acids composition of Tunisian, German and Egyptian caraway (Carum carvi L.) seed ecotypes: A comparative study

2013 ◽  
Vol 41 ◽  
pp. 312-318 ◽  
Author(s):  
Bochra Laribi ◽  
Karima Kouki ◽  
Taoufik Bettaieb ◽  
Abdelaziz Mougou ◽  
Brahim Marzouk
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Essential Oils ◽  
Fatty Acids Composition ◽  
Carum Carvi

scholarly journals Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 411 ◽  
Author(s):  
Oliveira ◽  
Muniz ◽  
Bandarra ◽  
Castanheira ◽  
Coelho ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Octopus Vulgaris ◽  
Essential Nutrients ◽  
Nutritional Profile ◽  
Indispensable Amino Acids ◽  
Common Octopus ◽  
Cadmium Lead ◽  
Daily Intakes ◽  
Dispensable Amino Acids

Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), ≥74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.

scholarly journals Evolution des réserves lipidiques des pépins de raisin pendant leur germination

OENO One ◽  
1986 ◽  
Vol 20 (4) ◽  
pp. 207
Author(s):  
J. J. Lavaud
Keyword(s):  
Fatty Acids ◽  
Polar Lipids ◽  
Fatty Acids Composition ◽  
Total Lipids ◽  
Grape Seeds ◽  
Acides Gras

<p style="text-align: justify;">La diminution des lipides de réserve qui se produit dans les pépins de raisin au cours de la germination est due uniquement aux lipides neutres. Les lipides polaires, au contraire, tendent à augmenter. On n'observe aucune modification dans le nombre des acides gras présents.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">The level of total lipids is modified during grape seeds germinating. The level of neutral decrease, however polar lipids increase. The fatty acids composition of neutral polar lipids is similar during germination.</p>

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