Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

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Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽

10.26656/fr.2017.5(3).637 ◽

2021 ◽

Vol 5 (3) ◽

pp. 60-64

Author(s):

Fitri ◽

A. Laga ◽

Z. Dwyana ◽

A.B. Tawali

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Acid Content ◽

Green Bean ◽

Total Amino Acid ◽

Coffee Bean ◽

Roasted Coffee ◽

Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

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Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)

Food Research ◽

10.26656/fr.2017.5(2).545 ◽

2021 ◽

Vol 5 (2) ◽

pp. 379-385

Author(s):

Hasmadi M. ◽

Nor Qhairul Izzreen M.N. ◽

A.H. Mansoor ◽

M.H.A. Jahurul ◽

M.K. Zainol

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Volatile Compounds ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Chemical Compositions ◽

Mineral Analysis ◽

Good Source ◽

Potassium Magnesium

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.

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Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

Nutrition & Food Science International journal ◽

10.19080/nfsij.2018.06.555692 ◽

2018 ◽

Vol 6 (4) ◽

Author(s):

Atallah A

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Volatile Compounds ◽

Royal Jelly ◽

Pollen Grain

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Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

Annals of Animal Science ◽

10.2478/aoas-2019-0064 ◽

2020 ◽

Vol 20 (1) ◽

pp. 245-262

Author(s):

Snežana Ivanović ◽

Boris Pisinov ◽

Marija Pavlović ◽

Ivan Pavlović

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Volatile Compounds ◽

Acid Content ◽

Roe Deer ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Fallow Deer ◽

Significant Difference

AbstractDeer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

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Morinda citrifolia: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Journal of Scientific Research ◽

10.3329/jsr.v4i2.8130 ◽

2012 ◽

Vol 4 (2) ◽

pp. 467 ◽

Cited By ~ 1

Author(s):

K. D. Golden ◽

C. Lindsay

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Essential Amino Acids ◽

Morinda Citrifolia ◽

Ripe Stage ◽

Green Stage

High performance liquid chromatography (HPLC) was used to determine the amino acid and fatty acid content of Morinda citrifolia (Noni). The amino acid content both free and total was determined at the mature green, mature ripe and fermented stage of the fruit. Most of the essential amino acids were detected as free amino acids (unhydrolysed sample) at the various stages of ripening, with threonine showing the highest value (3.95±0.81 mg/100g) at the fermented stage and histidine showing the lowest value (0.05±0.02 mg/100g) at the mature green stage. The essential amino acids with the exception of tryptophan (destroyed by acid hydrolysis) were also detected as total amino acids (hydrolyzed sample) albeit at much higher concentrations. Leucine showed the highest value (94.21±18.85 mg/100g) at the mature ripe stage, whereas methionine the lowest value (2.80±1.02 mg/100g) at the mature green stage. The fatty acid content of the Noni fruit was also determined at the green, ripe and fermented stages of ripening; with the short chain caprylic acid (80.69±3.09 mg/100g) showing the highest value at the ripe stage. Significantly the essential fatty acids linolenic (8.60±0.21 mg/100g) and linoleic (50.57±0.72 mg/100g) were highest at the green stage. Also present in significant quantities were palmitic acid (44.27±0.35 mg/100g) and stearic acid (4.78±0.45 mg/100g) at the green stage. The amount of fatty acids decreased significantly at the fermented stage. Of the fatty acids detected at the fermented stage 79% of them were below 1.00 mg/100g fresh weight of the fruit. Keywords: Noni fruit; Amino acids; Fatty acids; HPLC. © 2012 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. doi: http://dx.doi.org/10.3329/jsr.v4i2.8130 J. Sci. Res. 4 (2), 467-476 (2012)

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Description of amino acid and fatty acid content during initial development of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a carnivorous freshwater catfish

Neotropical Ichthyology ◽

10.1590/1982-0224-20180014 ◽

2018 ◽

Vol 16 (2) ◽

Cited By ~ 2

Author(s):

Deliane Cristina Costa ◽

Rodrigo Takata ◽

Walisson de Souza e Silva ◽

Martin Bessonart ◽

Juan Luis Gadea ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acids ◽

Initial Development ◽

Polyunsaturated Fatty Acid Content ◽

Saturated Fatty Acid Content

ABSTRACT Samples of eggs, newly hatched larvae (NHL), and larvae at the end of the lecithotrophic period (eight days after hatching) (LPL) of Lophiosilurus alexandri were collected to determine the amino acid and fatty acid profiles. Crude protein did not change throughout initial development and the concentration of lipids was highest in NHL. The content of the indispensable amino acids (IAA) isoleucine, leucine, and valine decreased in LPL, while in eggs and NHL they remained high and similar in value. The dispensable amino acids (DAA), such as aspartic acid, tyrosine, and glycine, increased in LPL, while alanine decreased. The percentage of neutral lipids increased in LPL. The saturated fatty acid content decreased during ontogeny, while monounsaturated fatty acids decreased only in LPL. The polyunsaturated fatty acid content was highest in LP. Polar fatty acids were found in higher percentages in eggs and NHL, but lower in LPL. Saturated fatty acid content decreased during ontogenetic development, while that of monounsaturated fatty acids decreased only in LPL. Polyunsaturated fatty acid content was highest in LPL. Protein content was maintained during ontogenetic development, while amino acid classes experienced changes. Lophiosilurus alexandri preferentially uses saturated and monosaturated fatty acids as an energy source during its early development.

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Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2009.29.4.487 ◽

2009 ◽

Vol 29 (4) ◽

pp. 487-493 ◽

Cited By ~ 1

Author(s):

Sung-Ho Kook ◽

Sung-Yong Park ◽

Koo-Bok Chin

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Volatile Compounds ◽

Low Fat

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Volatile Compounds in Pulses: A Review

Foods ◽

10.3390/foods10123140 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3140

Author(s):

Adeline Karolkowski ◽

Elisabeth Guichard ◽

Loïc Briand ◽

Christian Salles

Keyword(s):

Climate Change ◽

Amino Acids ◽

Fatty Acids ◽

Free Fatty Acids ◽

Volatile Compounds ◽

Seed Development ◽

Protein Production ◽

The Face ◽

Negative Perceptions ◽

Food Design

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

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