scholarly journals Lepidocybium flavobrunneum as a resource of essential fatty acids

2010 ◽  
Vol 5 (3) ◽  
pp. 109
Author(s):  
Jamal Basmal
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Pelagic Fish ◽  
High Price ◽  
Arachidonic Acids

Lepidocybium flavobrunneumis a pelagic fish with high economical value. Its high price isdue to its nutritional contents that comprise of high unsaturated and low saturated fatty acids. It isreported that the total contents of Saturated Fatty Acids (SFA) in Lepidocybium flavobrunneumisonly 2.9%, while the amount of Unsaturated Fatty Acids are 97.06% that consist of 8.32% ofpolyunsaturated (PUFA) and 88.74% of Monounsaturated Fatty Acids (MUFA). Approximately,0.05% of linolenic acids -3 (C18:3), 0.51% of eicosatrienoic acids -3 (C20:3) and 1.98% ofdocosahexanoic acids -3 (C22:6) comprise the PUFAs; whereas the MUFAs is composed by84.71% of oleic acids -9 (C18:1) and 0.27% of nervonoic acids -9 (C24:1). -6in Lepidocybiumflavobrunneum contains 0.46% of linoleic acids -6 (C18:2), 0.72% of arachidonic acids -6(C20:4) and 0.01% of lauric acids (C20:0).

scholarly journals Differential oxidation of saturated and unsaturated fatty acids in vivo in the rat

1987 ◽  
Vol 57 (3) ◽  
pp. 383-393 ◽  
Author(s):  
J. Leyton ◽  
P. J. Drury ◽  
M. A. Crawford
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oxidation Rates ◽  
Weanling Rats ◽  
Metabolism Chamber ◽  
Arachidonic Acids

1. The oxidation rates of lauric, myristic, palmitic, stearic, oleic, α-linolenic, linoleic, γ-linolenic, dihomo- γ-linolenic and arachidonic acids were studied by use of a radioisotope tracer technique in weanling rats at rest in a metabolism chamber over 24 h.2. Of the saturated fatty acids, lauric acid (12:O) was the most efficient energy substrate: the longer the chain length of the saturated fatty acids, the slower the rate of oxidation.3. Oleic acid (18:1) was oxidized at a remarkably fast rate, similar to that of lauric acid.4. Of the ω6 essential fatty acids studied, linoleic acid (18:2ω6) was oxidized at a faster rate than any of its metabolites, with arachidonic acid (20:4ω6) being oxidized at the slowest rate.5. The rate of oxidation of γ-linolenic acid (18:3ω3) was almost as fast as that of lauric and oleic acids.

scholarly journals Oil Characterization and Lipids Class Composition of Pomegranate Seeds

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Zahra Amri ◽  
Houda Lazreg-Aref ◽  
Manel Mekni ◽  
Sinda El-Gharbi ◽  
Olfa Dabbaghi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Physicochemical Characteristics ◽  
Oil Composition ◽  
Class Composition ◽  
Phenolics Content ◽  
Pomegranate Seeds

This study aims to investigate the physicochemical characteristics, phenolics content, and oil composition of pomegranate oil seeds (PSO). Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids (PL). Sterols profile and fatty acids composition of total lipids (TL), GL, and PL were determined by GC/FID. The free acidity, the peroxide value, and the specific extinction coefficients were, respectively, 1.69%, 3.42 in milliequivalents of active oxygen per kilogram of oil, 4.15, and 3.95. PSO is rich in phenols (93.42 mg/Kg) but poor in pigments. The sterols markers were β-sitosterol (77.94%), Δ5-avenasterol (7.45%), and campesterol (6.35%). Oil content was 12.2%, wherein 23.9% were GL and 24.35% were PL. TL were rich in unsaturated fatty acids (63.17%), while saturated fatty acids were more present in PL and GL (71.97% and 66.29%, resp.). Conjugated fatty acids were about 13.30%, 2.03%, and 4.91%, respectively, in TL, PL, and GL. The cis/trans ratio of TL, PL, and GL was, respectively, 49.82%, 42.91%, and 27.39%. Monounsaturated fatty acids were more bound in PL, whereas polyunsaturated fatty acids were more bound in GL. PSO is a good source of essential fatty acids, phenolics compounds, phytosterols, and lipid-soluble fractions.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil

2017 ◽  
Vol 9 (12) ◽  
pp. 352
Author(s):  
Bernardo M. Linhares ◽  
Ana Marcia D. C. Costa ◽  
Herliana D. F. Abreu ◽  
Ana Cristina G. Reis de Melo ◽  
Pedro R. E. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Profile ◽  
High Concentrations ◽  
Astrocaryum Aculeatum ◽  
Air Circulation ◽  
Acid Index

The species Astrocaryum aculeatum (Arecaceae) is known in the Brazilian Amazon as tucumã, whose fruit is much appreciated by the population of the region, where its pulp, oleaginous, is the most consumed. Thus, the aim of this work was to perform a profile of fatty acids by GC-FID and minerals by ICP-OES of the oil of the pulp of the tucumã (A. aculeatum), as well as their physicochemical properties by 1H NMR. The fruits were collected in Alto Alegre city, Roraima, Brazil. These were taken to the laboratory, sanitized and removing your pulp, submitted to the oven with air circulation at 50 °C for 72 h, the dried pulps were milled and sieved between 20-40 mesh. The pulp oil extraction was realized in Soxhlet with hexane for 6 hours (yield of 54.7%). Were identified a total of 10 fatty acids, of these 23.8% are saturated fatty acids and 76.2% are unsaturated fatty acids: palmitic acid (10.4%), stearic acid (4.9%), oleic acid (64.2%), linoleic acid (11%) and linolenic acid (1%). The physicochemical properties have a pulp oil acid index of 0.31 mg KOH g-1, saponification of 190.39 mg KOH g-1, iodine index of 85.97 mg g-1. Minerals such as in their available forms K (70.05 mg L-1) Na (30.30 mg L-1), Ca (20.13 mg L-1) and P (20.07 mg L-1) were observed in high concentrations. The Amazon tucumã is an oleaginous that deserves our attention because it is composed of essential fatty acids that are beneficial to the human health.

scholarly journals Genetic parameters for milk fatty acid composition of Holstein in Korea

2020 ◽  
Vol 33 (10) ◽  
pp. 1573-1578
Author(s):  
Chan Hyuk Park ◽  
Umanthi Ranaraja ◽  
Chang Gwon Dang ◽  
Jong Joo Kim ◽  
Chang Hee Do
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Parameters ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Milk Quality ◽  
Milk Fatty Acid ◽  
Early Lactation ◽  
Fat Reserves

Objective: Milk fatty acid (FA) is a main nutritional component that markedly effects human health. Intentional modification of the FA profile has the potential to improve milk quality. This study aimed at the factors affecting elevated FA levels and the estimation of the genetic parameters for milk FAs in the Korean Holstein population.Methods: Total 885,249 repeated test-day milk records including, milk yield, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), total unsaturated fatty acids (TUFA), fat and protein percentages were analyzed using CombiFoss FT+ system (Foss Analytical A/S, Denmark). Genetic parameters were estimated by the restricted maximum likelihood procedure based on the repeatability model using the Wombat program.Results: The FA profile varies along with the lactation and the energy balance (EB). With the negative EB in early lactation, mobilization of body fat reserves elevates the desirable FA levels. As a result of that, milk quality is increased by means of nutritionally and usability aspects during the early lactation. Moreover, heritability estimates for SFA, MUFA, PUFA, TUFA were 0.33, 0.42, 0.37, 0.41 respectively. According to the parity wise heritability analysis, first parity cows had relatively lower heritability for SFAs (0.19) than later parities (0.28).Conclusion: Genetic parameters indicated that FAs were under stronger genetic control. Therefore, we suggest implementing animal breeding programs towards improving the milk FA profile.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals The Effects of Adding Lysin Essential Amino Acid to Commercial Feed on Fatty Acid Contents of Pangasius Fish

2020 ◽  
Vol 10 (4) ◽  
pp. 653-657
Author(s):  
Wahyu Nopita ◽  
Mirni Lamid ◽  
. Agustono
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Marine Fish ◽  
Essential Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Economic Value ◽  
Monounsaturated Fatty Acids ◽  
Commercial Feed

Pangasius is a medium to very large freshwater shark catfish primarily used for consumption with high economic value. The content of pangasius fatty acids is higher than in marine fish, since marine fish have a lower saturated fatty acid composition than freshwater fish. The present research aimed to determine the effects of adding lysine essential amino acid to commercial feeds on the saturated and unsaturated fatty acids contents of pangasius fish. In the present research, an experimental method with completely randomized design was used. The treatment was done by adding lysine with different doses including P0 (0%), P1 (1.2%), P2 (2.2%), and P3 (3.2%). Each treatment was repeated five times. The main parameters studied were the content of saturated and unsaturated fatty acids in pangasius fish meat. The observed parameter was water quality. The present results indicated the use of lysine in commercial feed caused significant differences in the content of saturated fatty acids, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) in pangasius meat; a decrease in the saturated fatty acids content was found in P3 with 3.2% (3.5882 mg/dl). In P2, an increase in the MUFA content of 2.2% (5.9630 mg/dl) was found. An increase in the PUFA content was found in P3 treatment with 3.2% Lysin (23.1082 mg/dl). P1, P2 and P3 indicated lower results than control treatments (P0). The use of lysine in commercial feed indicated significant differences in the content of saturated fatty acids, MUFA and PUFA in pangasius.

scholarly journals Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

2020 ◽  
pp. 1-9
Author(s):  
Magdy Mohamed Ismail ◽  
Magdy Mohamed Ismail ◽  
Mohamed Abdou Mousa ◽  
Mohamed Ismail Abou-Dobara ◽  
Nawal Mohamed Refat
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Omega 3 ◽  
Milk Mixture ◽  
Chain Fatty Acids

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

scholarly journals Quality of Dietary Fat Intake and Body Weight and Obesity in a Mediterranean Population: Secondary Analyses within the PREDIMED Trial

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 2011 ◽  
Author(s):  
Yvette Beulen ◽  
Miguel Martínez-González ◽  
Ondine van de Rest ◽  
Jordi Salas-Salvadó ◽  
José Sorlí ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Mediterranean Diet ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Mediterranean Population ◽  
Fat Intake ◽  
Weight Changes

A moderately high-fat Mediterranean diet does not promote weight gain. This study aimed to investigate the association between dietary intake of specific types of fat and obesity and body weight. A prospective cohort study was performed using data of 6942 participants in the PREDIMED trial, with yearly repeated validated food-frequency questionnaires, and anthropometric outcomes (median follow-up: 4.8 years). The effects of replacing dietary fat subtypes for one another, proteins or carbohydrates were estimated using generalized estimating equations substitution models. Replacement of 5% energy from saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) or polyunsaturated fatty acids (PUFA) resulted in weight changes of −0.38 kg (95% Confidece Iinterval (CI): −0.69, −0.07), and −0.51 kg (95% CI: −0.81, −0.20), respectively. Replacing proteins with MUFA or PUFA decreased the odds of becoming obese. Estimates for the daily substitution of one portion of red meat with white meat, oily fish or white fish showed weight changes up to −0.87 kg. Increasing the intake of unsaturated fatty acids at the expense of SFA, proteins, and carbohydrates showed beneficial effects on body weight and obesity. It may therefore be desirable to encourage high-quality fat diets like the Mediterranean diet instead of restricting total fat intake.

Sign in / Sign up

Export Citation Format

Share Document