scholarly journals Omega-3 and Omega-6 Fatty Acids Potential of Smoked and Boiled Catfish (Clarias Gariepinus)

2014 ◽  
Vol 2 (2) ◽  
Author(s):  
Razaq Mustapha ◽  
Opeyemi Bolajoko ◽  
O Akinola
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fish Consumption ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Clarias Gariepinus ◽  
Appreciable Amount ◽  
Omega 3 ◽  
Potential Source ◽  
Omega 6

Boiled and smoked catfish (Claria geriepinus) were evaluated in order to know omega-3 and omega-6 fatty acids potential of these processed fishes. Samples were analyzed for their fatty acids using modified AOAC methods and gas chromatography (gc). Findings shows that linoleic (Ω-6), alpha-linolenic (Ω-3) and gamma-linolenic were significantly higher in boiled catfish and covered respectively 9.0351e-7, 9.56501e-5 and 2.76276e-5 area when subjected to gas chromatography compared to the smoked cat fish. Also, both saturated and unsaturated fatty acids were present in appreciable amount in the processed samples. Therefore, catfish can serve as a potential source of essential fatty acids to human nutrition particularly in Nigeria where cat fish consumption is growing popular.

scholarly journals Chemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMR

2017 ◽  
Author(s):  
Ricardo Carvalho dos Santos ◽  
Antonio Alves de Melo Filho ◽  
Edvan Alves Chagas ◽  
Jacqueline Aparecida Takahashi ◽  
Ismael Fernández Montero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
1H Nmr ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Food Resource ◽  
Brazilian Amazon ◽  
Omega 3 ◽  
Omega 6 ◽  
Amazonian Fruits

Native plants from the Brazilian Amazon Biome are rich in nutrientes, oils and fats and, therefore, represent a very important regional food resource. Althoung there is a global interest in the nutritional potential of tropical fruits, the potential of Amazonian fruits as source of essential fatty acids is still under exploited, since their composition is still understudied. 1H Magnetic Resonance Nuclear (1H NMR) is a robust spectroscopic tool to profile fatty acids components in oils. The objectives of this work were to use 1H NMR to determine the fatty acids profile and the physicochemical properties of crude oils and fats obtained from fruits of Brazilian Amazon: açaí, ata-brava, bacaba, buriti, buritirana, murici amarelo, murici vermelho, piaçaba braba, tucumanzinho, pupunha red and yellow varieties. Oils were obtained by Soxhlet extraction using hexane as a solvent. After solvent removal by rotoevaporation, the resulting oils and fats were analyzed by 1H NMR spectroscopy. Unsaturated fatty acids oleic (ω9), linoleic (ω6) and linolenic (ω3) acids were quantified in the oils and their physicochemical properties were determined. It was observed that the oils have predominately ω9 fatty acids, followed by ω6 and ω3 representatives. The physicochemical properties confirmed edibility and good quality of oils and fats present in the aforementioned Amazonian fruits.

scholarly journals Mie Krill: Incorporation of Indigenous Udang Saih (Sumatran Krill) Extract Containing Astaxanthin and Essential Fatty Acids into an Instant Noodle Product Made from Composite Flour

2021 ◽  
Vol 3 (1) ◽  
pp. 24-31
Author(s):  
Hanz A.S. Gunawan ◽  
Jovine M. Kurniawan ◽  
Edwina V. Sudarsono ◽  
Jonathan Effendi ◽  
Heriyanto Heriyanto
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Health Benefits ◽  
Composite Flour ◽  
Omega 3 ◽  
Eye Health ◽  
Omega 6 ◽  
Immune System Modulation ◽  
Instant Noodle

Indonesia is an archipelagic country. One can be found as the indigenous specimen alongside the coastal part of the country is the Sumatran Krill (SK), commonly known as ‘Udang Saih’ which can be found in Padang, West Sumatra. While the local people use it to make traditional condiment (like shrimp paste), the krill itself could be extracted to create more valuable products since it contains various important unsaturated fatty acids such as omega-3, omega-6, omega-7, and omega-9 and the powerful antioxidant carotenoid named astaxanthin. Astaxanthin as the main carotenoid in SK extract offers several health benefits such as anti-inflammatory properties, support immune system modulation, as well as maintaining brain, cardiovascular, and eye health. In this study, we aim to incorporate the SK extract into an instant noodle product. In addition, we used the composite flours consisted of high-protein wheat flour (WF) and yellow sweet potato flour (YSPF) which are rich in β-Carotene as a vitamin A precursor, to further enhance its eye health property. The instant noodle prototype (M2) was made from a mixture of YSPF (40 g), WF (40 g), super-concentrated astaxanthin in sunflower oil (8 mL), and super-concentrated astaxanthin (2.4 mL) had the highest score of sensory attributes. This instant noodle prototype was claimed to contain astaxanthin, essential fatty acids, and provitamin A carotenoid as well as low in gluten content. Therefore, this instant noodle prototype is believed to increase the health benefits and can be well accepted in society.

scholarly journals Analisis Asam Lemak Omega 3 dan 6 pada Minyak Ikan Lele secara GC-FID

2020 ◽  
pp. 22-29
Author(s):  
Maruba Pandiangan ◽  
Jamaran Kaban ◽  
Basuki Wirjosentono ◽  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Docosahexanoic Acid ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Eicosapentanoic Acid ◽  
Omega 6 ◽  
Catfish Oil

Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.

Profiles of colour, minerals, amino acids and fatty acids in Asha, the triple cross (Ghungroo x Hampshire x Duroc) fattener pig variety

2018 ◽  
Author(s):  
R Thomas ◽  
S Banik ◽  
K Barman ◽  
N H Mohan ◽  
D K Sarma
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Carcass Composition ◽  
Research Centre ◽  
Omega 3 ◽  
Mineral Contents ◽  
Muscle Tissues ◽  
Omega 6

Carcass composition and meat quality were evaluated for Asha, a triple cross pig (Ghungroo x Hampshire x Duroc, G25H25D50), which was developed and released by ICAR-National Research Centre on Pig as a fattener pig variety. A total of 14 gilts and 20 barrows from triple cross pigs were slaughtered at the age of 10 months for evaluating the different parameters. Instrumental colour measurement indicated that the coordinates were in the following range: lightness (L*), 38.91 – 53.75; redness (a*, red ± green), 6.83 – 11.96; and yellowness (b*, yellow ± blue), 11.38 – 18.49. The mineral contents in the M. longissimus thoracis et lumborum were in the following range: potassium, 268 - 334 mg/100g; zinc, 0.59 - 0.83 mg/100g; copper, 0.04 – 0.1 mg/100g; manganese, 0.01 - 0.06 mg/100g and magnesium, 4.53 - 7.74 mg/100g. Significant (P>0.05) differences were not observed in the concentration of any of the estimated amino acids between the sexes. Fatty acid profiling of M. longissimus thoracis et lumborum indicated that saturated and unsaturated fatty acids were in the range of 31.14% - 38.65% and 60.27% - 69.49%, respectively. Results further indicated a concentration of 0.91% – 1.70% omega-3 fatty acids; 15.87% - 22.13% omega-6 fatty acids and 15.66% - 24.17% essential fatty acids in the muscle tissues.

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 : 

scholarly journals PENGARUH PADAT TEBAR TERHADAP KANDUNGAN ZAT GIZI IKAN LELE YANG DIPELIHARA DENGAN TEKNOLOGI BIOFLOK

2019 ◽  
Vol 20 (2) ◽  
pp. 120-131
Author(s):  
Settings Anang Suhardianto ◽  
Ariyanti Hartari
Keyword(s):  
Fatty Acids ◽  
Confidence Interval ◽  
Water Content ◽  
Unsaturated Fatty Acids ◽  
Statistical Tests ◽  
Stocking Density ◽  
Nutrient Content ◽  
Omega 3 ◽  
Omega 6 ◽  
Total Fat

This study aims to determine the effect of stocking density on the nutrient content of catfish that is maintained with biofloc technology. Nutrients observed: 1) water content, 2) protein, 3) carbohydrates, 4) total fat, 5) saturated fatty acids / SFA, 6) monounsaturated fatty acids/ MUFA, 7) plural unsaturated fatty acids / PUFA , 8) omega-3, 9) omega-6, and 10) omega 9. Statistical tests on the 10 variables showed that stocking density did not have a significant effect on the 10 variables at a 5% confidence interval. Stocking density of treatment is 1000 heads/pond (T1), 2000 heads/pond (T2), 3000 heads/pond (T3), with a pond size of 2.0 m x height 1.0 m. Research results: 1. The average water content is 69.40–71.47% and the highest T3. 2. The protein content is 14.70-15.90%, the highest T2. 3. Carbohydrate content of 5.16-5.50%, the highest T2. 4. The average total fat content of 6.73-7.78%, the highest T1. 5. SFA content is around 43%, PUFA around 23%, and MUFA around 32%. 6. The highest omega-3 content is T3, then T1, and T2. Omega-6 and 9 sequence contents are T1, T2, and T3. It was concluded, the treatment of biofloc catfish stocking densities at a 5% confidence interval did not have a significant effect on the specified nutrient content. Penelitian ini bertujuan untuk menentukan pengaruh padat tebar terhadap kandungan zat gizi ikan lele yang dipelihara dengan teknologi bioflok. Zat gizi yang diamati: 1) kandungan air, 2) protein, 3) karbohidrat, 4) lemak total, 5) asam lemak jenuh/SFA, 6) asam lemak tak jenuh tunggal/MUFA, 7) asam lemak tak jenuh jamak/PUFA, 8) omega-3, 9) omega 6, dan 10) omega 9. Uji statistik terhadap ke-10 variabel menunjukkan padat tebar tidak memberikan pengaruh nyata terhadap ke-10 variabel pada selang kepercayaan 5%.  Padat tebar perlakuan adalah 1000 ekor/kolam (T1),  2000 ekor/kolam (T2), 3000 ekor/kolam (T3), dengan ukuran kolam diameter 2,0 m x tinggi 1,0 m. Hasil penelitian: 1. Rata-rata kandungan air 69,40–71,47% dan T3 tertinggi. 2. Kandungan protein 14,70–15,90%, T2 tertinggi. 3. Kandungan karbohidrat 5,16–5,50%, T2 tertinggi. 4. Rata-rata kandungan lemak total 6,73–7,98%, T1 tertinggi. 5. Kandungan SFA sekitar 43%, PUFA sekitar 23%, dan MUFA sekitar 32%. 6. Kandungan omega-3 tertinggi T3, kemudian T1, dan T2. Omega-6 dan 9 urutan kandungannya T1, T2, dan T3.  Disimpulkan, perlakuan padat tebar lele bioflok pada selang kepercayaan 5% tidak memberikan pengaruh yang nyata terhadap kandungan zat gizi yang ditentukan.

The Use of Crude Fish Oil (CFO) in Vannamei Shrimp (Litopenaeus vannamei) Feed on EPA and DHA Contents

2020 ◽  
Vol 9 (3) ◽  
pp. 232
Author(s):  
Januar Hadi Prasetyo ◽  
Agustono Agustono ◽  
Widya Paramitha Lokapirnasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Penaeid Shrimp ◽  
The Body ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Epa And Dha ◽  
Randomized Design ◽  
Omega 6

Omega-3 fatty acids (Alpha-linolenic acid) and omega-6 fatty acids (Linoleic acid) are a group of essential fatty acids. Essential fatty acids are fatty acids that cannot be synthesized by the body so that must be supplied from the diet. One of the sources of essential fatty acids is derived from fish oil. This study aims to determine the effect of Crude Fish Oil (CFO) in the feed to EPA and DHA content in penaeid shrimp meat. The research method used was a completely randomized design. The treatments used are the varying content of Crude Fish Oil (CFO), which are P0 (0%), P1 (2%), P2 (4%), P3 (6%), and P4 (8%). The results of the study showed significant differences (p <0.05) on the content of EPA and DHA in penaeid shrimp meat. The highest content of EPA and DHA found in P4 treatment (8%) and the lowest at P0 treatment (0%). The use of CFO in penaeid shrimp feed need further study related to the growth of shrimps and prawns reproductive cycle to increase the productivity of penaeid shrimp. CFO on feed should be used at a dose of 6%.

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