scholarly journals Protein and fatty acid profile of marine fishes from Java Sea, Indonesia

2018 ◽  
Vol 19 (5) ◽  
pp. 1737-1742
Author(s):  
SRI PRIATNI ◽  
DIAH RATNANINGRUM ◽  
WAWAN KOSASIH ◽  
EEN SRIENDAH ◽  
YOICE SRIKANDACE ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Saturated Fatty Acid ◽  
Marine Fish ◽  
Fish Species ◽  
Marine Fishes ◽  
Fish Samples ◽  
Java Sea

Priatni S, Ratnaningrum D, Kosasih W, Sriendah E, Srikandace Y, Rosmalina T, Pudjiraharti S. 2018. Protein and fatty acidprofile of marine fishes from Java Sea, Indonesia. Biodiversitas 19: 1737-1742. Indonesia is the second largest producer of capturefisheries products in the world and the most capture fisheries production comes from marine fisheries. Marine fish is a source of protein,amino acid, saturated and unsaturated fatty acids, which are important components of diet. The objective of the study was to investigatethe protein and fatty acids profile of nine marine fish samples from Java Sea of Indramayu West Java, Indonesia. The analysis datashowed that the total protein content of fish samples ranged from 61.07% (Pampus argenteus) to 86.56% (Tetraodontidae). Meanwhile,total lipid content of fish samples ranged from 1.73% (Tetraodontidae) to 9.82% (Leiognathus equulus). The concentration of α-AminoNitrogen (AN) of fish protein hydrolysate was ranging from 31 mM (Nemipterus hexodon) to 69 mM (Mystacoleucus padangensis)and% Degree of Hydrolysis (DH) was ranging from 9.33% to 20.39%. The molecular weight of protein fish samples had similar profilesprimarily for almost all samples, which could be observed from a typical band with the weight around 49 kDa. The saturated fatty acid(Ʃ SFA) compositions of fish species ranged from 1094.03-4233.03 μg/g. Oleic acid (MUFA) content of all fish species ranged from257.91-1216.06 μg/g. However, only three fish species contain of Poly Unsaturated Fatty Acid (PUFA) linoleic acid as the following;Selaroides leptolepis (171.36 μg/g), Oxyeleotris marmorata (249.40μg/g) and Tetraodontidae (140.35 μg/g). The highest SFA contentwas found in S. leptolepis with palmitic acid (C16:0) as the dominant saturated fatty acid (2320.88 μg/g). S. leptolepis also containedhigh oleic acid (1216.06 μg/g) and linoleic acid (171.36 μg/g).

Effect of Resin Components on the Reversion Process of Sulfur-Vulcanized Guayule Rubber

1986 ◽  
Vol 59 (5) ◽  
pp. 800-808 ◽  
Author(s):  
James M. Sloan ◽  
Michael J. Maghochetti ◽  
Walter X. Zukas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Naturally Occurring

Abstract An effort to characterize the reversion process of guayule rubber when naturally-occurring guayule resin components are present has shown that these components act as a reversion-retarding material. The amount of reversion resistance varies as a function of temperature, concentration, and type of fatty acid. Of the three fatty acids used, linoleic acid, stearic acid, and oleic acid, linoleic acid performed the best for reversion resistance, followed by stearic acid, then oleic acid. When the temperature was increased 10°C, an increase of 15% reversion was observed. This held true for the three temperatures studied. In addition, the amount of reversion improvement upon addition was 20% reversion. In the case of curing at 150°C, this resulted in 0% reversion. The 20% resistance improvment was consistent for the 3 temperatures studied.

Enzymatische Aspekte zur Biosynthese des Blatt-Cutins bei Gasteria verricuosa-Blättern nach Verletzung

1963 ◽  
Vol 18 (1) ◽  
pp. 67-79 ◽  
Author(s):  
Wolfgang Heinen ◽  
Ingeborg V. D. Brand
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Mode Of Action ◽  
Saturated Fatty Acids ◽  
Late Phase ◽  
Acid Oxidase ◽  
Enzymatic Assays ◽  
Microscopic Studies

1. Three fatty acid oxidizing enzymes, stearic and oleic acid oxidase as well as lipoxidase have been shown to be present in leaves of Gasteria verricuosa.2. By following the activity of these enzymes after injury we considered that they are involved in cutin synthesis which takes place at the wounded top of the leaf.3. Comparing the activity near the wounded part and the untreated inner sphere of the leaf lead to the conclusion that two of the oxidases (stearic and oleic oxidase) serve as substrate donors for lipoxydase by converting stearic into oleic and the latter into linoleic acid.4. Since the level of polyenic acids in leaves is high in comparison to saturated fatty acids, the activity of stearic and oleic oxidase only increases in the late phase of cutin synthesis, while lipoxydase is highly activated at the top directly after wounding and in the inner part of the leaf 3 - 4 weeks after cutin synthesis has started. At the same time pectinase shows its highest activity, suggesting that the formation of the pectic layer is secondary to the formation of cutin.5. Simultaneously to the enzymatic assays, cutin formation was followed by macro- and microscopic studies.6. The mode of action of lipoxydase and the interrelationship of the oxidizing enzymes in the formation of cutin are discussed and a formula for the structure of Gasteria cutin is given.7. According to the data presented here and the results obtained from literature, a possible scheme for cutin synthesis is given.

The Toxic Effects of Fatty Acids and Their Salts on the Balsam Woolly Aphid, Adelgespiceae (Ratz.)

1975 ◽  
Vol 5 (4) ◽  
pp. 515-522 ◽  
Author(s):  
George S. Puritch
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Capric Acid ◽  
The Other ◽  
Toxic Effects ◽  
Life Stages ◽  
Woolly Aphid ◽  
Oleic And Linoleic Acids

Fatty acids and their potassium soaps were screened for their toxicity to different life stages and eggs of the balsam woolly aphid (Adelgespiceae (Ratz.)). The most effective fatty acids for causing aphid mortality were in two major groups, one centering around capric acid (C10) within the low-chain saturated fatty acid series and the other around oleic acid (C18:1), within the unsaturated 18-carbon fatty acids. The potassium soaps were better aphicides than the corresponding acids; the soaps of caprylic, capric, oleic, and linoleic acids were the most effective. Eggs were less sensitive to the soaps than later stages of the aphid, and there was a large variation in their response to the soap treatments. The possibility of using fatty acids and soaps as a control for the balsam woolly aphid is discussed.

scholarly journals Change in protein, oil and fatty acid contents in soybeans (Glycine max (L.) Merr.) of different seed coat colors and seed weight

2021 ◽  
Author(s):  
Yu-Mi Choi ◽  
Hyemyeong Yoon ◽  
Myoung-Jae Shin ◽  
Yoonjung Lee ◽  
On Sook Hur ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Seed Coat ◽  
Total Protein ◽  
Seed Weight ◽  
Coat Color ◽  
Seed Coat Color ◽  
Total Oil

AbstractSoybean seeds are one of the best sources of plant-based high-quality proteins and oils. The contents of these metabolites are affected by both environmental and genetic factors. In this study, 49 soybean germplasms were cultivated in Korea, the contents of total protein, total oil and five fatty acids were determined, and the influences of seed coat color and seed weight on each were assessed. The total protein and total oil contents were evaluated using Kjeldahl and Soxhlet methods and were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Moreover, the contents of individual fatty acids were determined as area percentage from acquired gas-chromatography peaks. The contents of palmitic, stearic, oleic, linoleic and linolenic acids were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33%, respectively and each significantly varied between the soybean germplasms. Unlike total oil and fatty acid contents, total protein content was not significantly affected by both seed coat color and seed weight. Cluster analysis grouped the soybeans into two classes with notable content differences. Fatty acids were the main factors for the variabilities seen between the soybean germplasms as observed in the principal component analysis. Correlation analysis revealed a significant but negative association between total oil and total protein contents (r = -0.714, p < 0.0001). Besides, a trade-off relationship was observed between oleic acid and linoleic acid (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. Among all colored soybeans, pale-yellow soybeans had the highest and the lowest levels of oleic acid and linoleic acid, respectively each being significantly different from the rest of colored soybeans (p < 0.05). Likewise, oleic acid content increased with seed weight while that of linoleic acid decreased with seed weight (p < 0.05). In general, this study showed the significance of seed coat color and seed weight to discriminate soybean genotypes, mainly in terms of their fatty acid contents. Moreover, the soybean germplasms with distinct characters and fatty acid contents identified in this study could be important genetic resources for cultivar development.

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals Quantitative Trait Loci and Candidate Genes Associated with Fatty Acid Content of Watermelon Seed

2014 ◽  
Vol 139 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Geoffrey Meru ◽  
Cecilia McGregor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Watermelon Seed

Seed oil percentage (SOP) and fatty acid composition of watermelon (Citrullus lanatus) seeds are important traits in Africa, the Middle East, and Asia where the seeds provide a significant source of nutrition and income. Oil yield from watermelon seed exceeds 50% (w/w) and is high in unsaturated fatty acids, a profile comparable to that of sunflower (Helianthus annuus) and soybean (Glycine max) oil. As a result of novel non-food uses of plant-derived oils, there is an increasing need for more sources of vegetable oil. To improve the nutritive value of watermelon seed and position watermelon as a potential oil crop, it is critical to understand the genetic factors associated with SOP and fatty acid composition. Although the fatty acid composition of watermelon seed is well documented, the underlying genetic basis has not yet been studied. Therefore, the current study aimed to elucidate the quality of watermelon seed oil and identify genomic regions and candidate genes associated with fatty acid composition. Seed from an F2 population developed from a cross between an egusi type (PI 560023), known for its high SOP, and Strain II (PI 279261) was phenotyped for palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2). Significant (P < 0.05) correlations were found between palmitic and oleic acid (0.24), palmitic and linoleic acid (–0.37), stearic and linoleic acid (–0.21), and oleic and linoleic acid (–0.92). A total of eight quantitative trait loci (QTL) were associated with fatty acid composition with a QTL for oleic and linoleic acid colocalizing on chromosome (Chr) 6. Eighty genes involved in fatty biosynthesis including those modulating the ratio of saturated and unsaturated fatty acids were identified from the functionally annotated genes on the watermelon draft genome. Several fatty acid biosynthesis genes were found within and in close proximity to the QTL identified in this study. A gene (Cla013264) homolog to fatty acid elongase (FAE) was found within the 1.5-likelihood-odds (LOD) interval of the QTL for palmitic acid (R2 = 7.6%) on Chr 2, whereas Cla008157, a homolog to omega-3-fatty acid desaturase and Cla008263, a homolog to FAE, were identified within the 1.5-LOD interval of the QTL for palmitic acid (R2 = 24.7%) on Chr 3. In addition, the QTL for palmitic acid on Chr 3 was located ≈0.60 Mbp from Cla002633, a gene homolog to fatty acyl- [acyl carrier protein (ACP)] thioesterase B. A gene (Cla009335) homolog to ACP was found within the flanking markers of the QTL for oleic acid (R2 = 17.9%) and linoleic acid (R2 = 21.5%) on Chr 6, whereas Cla010780, a gene homolog to acyl-ACP desaturase was located within the QTL for stearic acid (R2 = 10.2%) on Chr 7. On Chr 8, another gene (Cla013862) homolog to acyl-ACP desaturase was found within the 1.5-LOD interval of the QTL for oleic acid (R2 = 13.5%). The genes identified in this study are possible candidates for the development of functional markers for application in marker-assisted selection for fatty acid composition in watermelon seed. To the best of our knowledge, this is the first study that aimed to elucidate genetic control of the fatty acid composition of watermelon seed.

scholarly journals (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

STUDIES ON THE ACYLATION OF LYSOLECITHINS

1963 ◽  
Vol 41 (9) ◽  
pp. 1983-1990 ◽  
Author(s):  
N. H. Tattrie ◽  
J. R. Bennett
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Sodium Methoxide ◽  
Cadmium Chloride ◽  
Phospholipase A ◽  
Chloride Complexes ◽  
Egg Lecithin ◽  
Hydrolysis Of

"Semi-synthetic" lecithins were prepared by the acylation of lysolecithin cadmium chloride complexes (the lysolecithins were produced from egg lecithin by hydrolysis with phospholipase A) in the presence of pyridine with 1-C14 myristoyl chloride. The labelled lecithins were hydrolyzed with phospholipase A to yield free fatty acids (94% of the label) and lysolecithins (6% of the label). However, when lysolecithins were enzymically acylated with 1-C14 linoleic acid and the resulting labelled lecithins cleaved with phospholipase A, no labelled fatty acid was detected in the lysolecithin fraction.Labelled lecithins were also enzymically synthesized with 1-C14 linoleic acid and lysolecithins prepared from egg lecithin by reaction with sodium methoxide. The labelled lecithins were hydrolyzed with phospholipase A and the labelled lysolecithins were isolated and reacylated enzymically with oleic acid. The hydrolysis of these lecithins with phospholipase A showed that the lysolecithins retained all the label.

scholarly journals Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1676
Author(s):  
Yao Ma ◽  
Jieyun Tian ◽  
Xiaona Wang ◽  
Chen Huang ◽  
Mingjing Tian ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Discriminant Analysis ◽  
Palmitic Acid ◽  
Soil Conditions ◽  
Potential Health ◽  
Geographical Variations ◽  
Fatty Acid Profiling

Zanthoxylum plants, important aromatic plants, have attracted considerable attention in the food, pharmacological, and industrial fields because of their potential health benefits, and they are easily accessible because of the wild distribution in most parts of China. The chemical components vary with inter and intraspecific variations, ontogenic variations, and climate and soil conditions in compositions and contents. To classify the relationships between different Zanthoxylum species and to determine the key factors that influence geographical variations in the main components of the plant, the fatty acid composition and content of 72 pericarp samples from 12 cultivation regions were measured and evaluated. Four fatty acids, palmitic acid (21.33–125.03 mg/g), oleic acid (10.66–181.37 mg/g), linoleic acid (21.98–305.32 mg/g), and linolenic acid (0.06–218.84 mg/g), were the most common fatty acid components in the Zanthoxylum pericarps. Fatty acid profiling of Zanthoxylum pericarps was significantly affected by Zanthoxylum species and geographical variations. Stearic acid and oleic acid in pericarps were typical fatty acids that distinguished Zanthoxylum species based on the result of discriminant analysis (DA). Palmitic acid, palmitoleic acid, trans-13-oleic acid, and linoleic acid were important differential indicators in distinguishing given Zanthoxylum pericarps based on the result of orthogonal partial least squares discriminant analysis (OPLS-DA). In different Zanthoxylum species, the geographical influence on fatty acid variations was diverse. This study provides information on how to classify the Zanthoxylum species based on pericarp fatty acid compositions and determines the key fatty acids used to classify the Zanthoxylum species.

scholarly journals JENIS ASAM LEMAK MINYAK TEMPE BUSUK

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
M. H. Rachmawati ◽  
H. Soetjipto ◽  
A. Ign A. Ign. Kristijanto
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Food Product ◽  
Chemical Components ◽  
Purification Process ◽  
Before And After

Overripe tempe is a food product that used by peoples in Indonesia as a food seasoning. So far, overripe tempe received less attention than fresh tempe and research of overripe tempe is rarely done. The objective of the study is to identify the fatty acid compounds of the  fifth day fermentation overripe tempe oil before and after purification . The overripe tempe oil of fifth day fermentation was extracted with soxhletation method using n – hexane solvent, then it was purified. The various fatty acids  of overripe tempe oil were analyzed by GC – MS. The purification process was done by using H3PO4 0,2% and NaOH 0,1N. The result of the study showed that before purification the oil  was composed of eight compounds  are palmitic acid (13,33%),  linoleic acid (77,57%), stearic acid (6,15%), and the five chemical components, Dasycarpidan – 1 - methanol, acetate ,  oleic acid, 9 - Octadecenamide ,Cholestane - 3, 7, 12, 25 - tetrol, tetraacetate, (3?, 5?, 7?, 12?) and  6, 7 – Epoxypregn – 4 – ene -9, 11, 18- triol - 3, 20 - dione, 11, 18 – diacetate have percentage of areas less than 3%. After purification the oil  was composed of palmitic acid (12,38% ), linoleic acid (80,35 %), stearic acid (5,84%), and 17 – Octadecynoic acid (1,42 %) .

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