scholarly journals Comparison of lipid classes and fatty acid compositions of farmed and wild pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam

2020 ◽  
Vol 20 (4) ◽  
pp. 463-467
Author(s):  
Trinh Thi Thu Huong
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Crassostrea Gigas ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Pacific Oysters ◽  
Total Fatty Acids ◽  
First Time ◽  
Fatty Acid Compositions

Lipid classes and fatty acid compositions of the farmed (F-C. gigas) and wild (W-C. gigas) pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam were investigated for the first time. The results indicated that the lipid classes and fatty acid components of these oysters were insignificantly different. The total lipid of both studied oysters included six lipid classes, namely phospholipid (PL), sterol (ST), free fatty acid (FFA), triacylglycerol (TG), monoalkyldiacylglycerol (MADG), and hydrocarbon-wax (HW) in which TG and PL were dominated with the values of 48.4%, 41.8% for TG and 19.0%, 20.3% for PL in F-C. gigas and W-C. gigas, respectively. The fatty acids (FAs) content of F-C. gigas and W-C. gigas was similar. The saturated fatty acids (SFAs) content was 48.2% in total fatty acids (TFAs) of the F-C. gigas and 44.7% in TFAs of W-C. gigas, in which 16:0 was dominated in SFAs of both oysters with the value of 24.2% in F-C. gigas and 22.0% in W-C. gigas. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were 18.3%, 20.5% for MUFAs and 31.7%, 34.7% for PUFAs respectively in F-C. gigas and W-C. gigas. These MUFAs compositions contained 16:1n-7, 16:1n-5, 18:1n-9, 18:1n-7, 20:1n-11, 20:1n-9 and 20:1n-7, among them fatty acids 16:1n-7 (7.2% in F-C. gigas, 6.3% in W-C. gigas) and 18:1n-7 (6.6% in F-C. gigas, 7.4% in W-C. gigas) were the main MUFAs. PUFAs in these two oysters consisted of long-chain n-3 and n-6 fatty acids, in which 20:5n-3 (EPA) and 22:6n-3 (DHA) were dominated with the values of 12.7%, 13.9% for EPA in F-C. gigas and 6.5%, 6.0% for DHA in W-C. gigas.

scholarly journals Evaluation of Chemical Variability of Cured Vanilla Beans (Vanilla tahitensis and Vanilla planifolia)

2009 ◽  
Vol 4 (10) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Christel Brunschwig ◽  
François Xavier Collard ◽  
Jean-Pierre Bianchini ◽  
Phila Raharivelomanana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dry Matter ◽  
Monounsaturated Fatty Acids ◽  
Vanilla Planifolia ◽  
Chemical Variability ◽  
Total Fatty Acids ◽  
Curing Method ◽  
Fatty Acid Compositions

In order to establish a chemical fingerprint of vanilla diversity, thirty samples of V. planifolia J. W. Moore and V. tahitensis G. Jackson cured beans from seven producing countries were examined for their aroma and fatty acid contents. Both fatty acid and aroma compositions were found to vary between vanilla species and origins. Vanillin was found in higher amounts in V. planifolia (1.7-3.6% of dry matter) than in V. tahitensis (1.0-2.0%), and anisyl compounds were found in lower amounts in V. planifolia (0.05%) than in V. tahitensis (1.4%-2.1%). Ten common and long chain monounsaturated fatty acids (LCFA) were identified and were found to be characteristic of the vanilla origin. LCFA derived from secondary metabolites have discriminating compositions as they reach 5.9% and 15.8% of total fatty acids, respectively in V. tahitensis and V. planifolia. This study highlights the role of the curing method as vanilla cured beans of two different species cultivated in the same country were found to have quite similar fatty acid compositions.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Protein, amino acid and fatty acid profiles of two edible crabs of Lagos coast,Nigeria

2019 ◽  
Vol 17 (3) ◽  
pp. 396-401
Author(s):  
Rasheed Olatunji Moruf ◽  
Aderonke Omolara Lawal-Are
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fatty Acid Profiles ◽  
Protein Amino Acid ◽  
Fatty Acid Compositions

Edible crabs constitute one of the major sources of nutritious food for human nutrition. The study was aimed to examine the protein, amino acid and fatty acid compositions of two edible crabs (Callinectes amnicola and Portunus validus) of Lagos coast, Nigeria. Samples were obtained from the water body, transported in crushed iced insulated containers and analyzed in the laboratory using standard methods. Crude protein varied from 55 - 68.92% (C. amnicola) and 51.9 - 67.51% (P. validus) on dry matter basis. Leucine (8.63 - 9.73g/100 g crude protein) and glutamic acid (12.71 - 16.19g/100 g crude protein) were the highest concentrated essential and non-essential amino acids, respectively. The coefficient of variation of the amino acid values indicated that C. amnicola has more variations, relative to its mean. The most concentrated saturated fatty acid was palmitic acid in the samples with significantly different (P <0.05) values of 14.32±1.05% (C. amnicola) and 24.52±0.00% (P. validus). With the exception of lauric, arachidic and lignoceric, all saturated fatty acids were more concentrated in P. validus than in C. amnicola. Oleic acid among the monounsaturated fatty acids occupied the highest position in C. amnicola (17.6233±0.04%) and in P. validus (12.4682±0.25%); whereas timnodenic acid was the most concentrated among the polyunsaturated fatty acids, with values of 23.9744±0.48 % (C. amnicola) and 15.7234±0.25 % (P. validus). Both species have reasonable levels of dietary protein and lipid quality. J Bangladesh Agril Univ 17(3): 396–401, 2019

scholarly journals Fatty Acid Compositions of Mixed Microalgae from Tilapia Fish Ponds

2019 ◽  
pp. 1-7
Author(s):  
Norhafizah Osman ◽  
Hishamuddin Omar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Monounsaturated Fatty Acids ◽  
Major Constituent ◽  
Fish Ponds ◽  
Fatty Acid Profiles ◽  
Fatty Acid Compositions

Microalgae has been getting broad attention of researchers and investors lately, especially when discussing on healthy food and energy sources for the future. In this study, twelve samples of mixed microalgae from outdoor ponds were analyzed for their fatty acid compositions. The potential of microalgae to solve variety of world’s problems was not realized because of bottleneck in microalgal supplies at reasonable cost. Therefore, the objective of this study is to determine fatty acid profiles of mixed microalgae from tilapia fish ponds. The study was conducted in Tapak Ternakan Ikan, Taman Pertanian Universiti and Department of Biology, Faculty of Science, Universiti Putra Malaysia. Mixed microalgae were extracted for their lipids with methanol: chloroform mixture and after transesterification, the fatty acid methyl ester were analyzed using gas chromatography equipped with flame ionization detector. Results showed that saturated was the major constituent fatty acids. The average percentages of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids obtained were 45.62 ± 1.37%, 20.05 ± 1.14%, and 34.33 ± 3.17% respectively. The most dominant fatty acid profiles were C18:3n3 (α-linolenic acid) and C16:0 (palmitic acid), with the overall percentages of 19.97% and 19.40% respectively. The fatty acid profiles of mixed microalgae was good with a decent balance of saturated, monounsaturated and polyunsaturated fatty acids.

Effects of Gamma Radiation on Microbiological Status, Fatty Acid Composition, and Color of Vacuum-Packaged Cold-Stored Fresh Pork Meat

2009 ◽  
Vol 72 (3) ◽  
pp. 556-563 ◽  
Author(s):  
VASSILIA J. SINANOGLOU ◽  
SPYROS KONTELES ◽  
ANTHIMIA BATRINOU ◽  
FOTIS MANTIS ◽  
KONSTANTINOS SFLOMOS
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Salmonella Enteritidis ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Contamination Level ◽  
Radiation Doses ◽  
Pork Meat ◽  
Total Fatty Acids

Pork meat samples were inoculated with high or low levels (106 or 103 CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to γ radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 ± 1°C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P &lt; 0.05). Irradiation also affected negatively the proportions of the nutritional indexes ω-6/ω-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1ω-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.

Fatty acid composition as an indicator of carnivory in Antarctic krill, Euphausia superba

2000 ◽  
Vol 57 (S3) ◽  
pp. 31-37 ◽  
Author(s):  
G C Cripps ◽  
A Atkinson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Antarctic Krill ◽  
Saturated Fatty Acids ◽  
Euphausia Superba ◽  
Monounsaturated Fatty Acids ◽  
Pufa Content ◽  
South Georgia ◽  
Total Fatty Acids ◽  
Antarctic Krill Euphausia Superba

In a previous study at South Georgia, carnivory was invoked as a cause of high polyunsaturated fatty acid (PUFA) content of Antarctic krill, Euphausia superba. To examine this, krill were sampled and fed for 16 days exclusively on the locally abundant copepod Drepanopus forcipatus. After 16 days, the krill had increased their PUFA content from 28 to 54% of the total fatty acids. Concurrently, monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) decreased from 41 to 27%. Thus, the krill appeared to accumulate PUFAs as reflected in their diet of D. forcipatus, which also had a relatively high PUFA content (50%). Overall, the results support omnivorous feeding by krill at South Georgia during nonbloom periods. We propose that the ratio of PUFA to SFA content may be used to detect carnivory in the recent feeding history of krill and suggest that this may be an index which could be applied to other zooplankton.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

2016 ◽  
Vol 19 (2) ◽  
pp. 168 ◽  
Author(s):  
Benny Manulang ◽  
Sri Purwaningsih ◽  
Azrifitria Azrifitria
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Characteristic ◽  
Essential Amino Acids ◽  
Limited Information ◽  
Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

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