scholarly journals Content and composition of lipid classes, fatty acid from \(\textit{Sargassum}\) seaweed collected at Con Dao and Van Phong bay

2021 ◽  
Vol 21 (3) ◽  
pp. 311-318
Author(s):  
Thu Hue Pham ◽  
Van Tuyen Anh Nguyen Nguyen ◽  
Yen Kieu Thi Hoang ◽  
Nguyen Nguyen ◽  
Hai Nam Hoang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Total Lipid ◽  
Polar Lipid ◽  
Brown Seaweed ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Average Content ◽  
Fresh Weight

This study studied the content and composition of the total lipid, lipid classes and fatty acids in 13 brown seaweed Sargassum species collected from Con Dao and Van Phong, Vietnam. The total lipid has a low content and varies among species from 0.10–1.70% of the fresh weight. From 13 species, seven lipid classes including polar lipid (Pol), free fatty acids (FFA), sterol (ST), hydrocarbon and wax (HW), triacylglycerol (TG), diacylglycerol (DG), and monoalkydiacylglycerol (MADG). Using the GC-FID technique, we have identified 29 fatty acids classified into 3 groups of saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acids with an average content of 44.93%, 24.57% and 27.44%, respectively. Among those, many value fatty acids have been detected with high content such as C18:3n-3, C20:4n-6, 20:5n-3, and 22:6n-3. The lipid of 13 brown seaweed Sargassum species also fully contains omega-3,6,9 fatty acids with the content of 9.28%, 16.28% and 16.63%, respectively.

scholarly journals RESEARCH ON THE COMPONENT OF LIPID CLASSES, FATTY ACID, AMINO ACIDS FROM EGG AND BODY OF SEA URCHIN TRIPNEUSTES GRATILLA (LINNAEUS, 1758)

2018 ◽  
Vol 56 (4A) ◽  
pp. 30
Author(s):  
Kim Hoa Thi Dinh
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Sea Urchin ◽  
Total Lipid ◽  
Yellow Sea ◽  
Lipid Classes ◽  
The Yellow Sea ◽  
Viet Nam ◽  
Tripneustes Gratilla

ABSTRACT – HCTN 06The Sea urchin Tripneustes gratilla (Linnaeus, 1758) is a famous species of invertebrate member of the phylum Echinodermata of marine animals living in shallow tropical water. In Viet Nam, it is usually called by the name of yellow sea urchin. This species is mentioned much about its economic and commerce properties. Recently, many researchers have been paying attention to sea urchin because of its positive effect on human health. In terms of medicine and nutrition, the egg of yellow sea urchin was rich in Polyunsaturated Fatty Acids (PUFAs) and essential amino acids. In this research, we focused on determining the total lipid contents, the components of lipid classes and the compositions and contents of fatty acids, amino acids from the body and the egg of the yellow sea urchin T. gratilla (Linnaeus, 1758) collected in Hon Tam, Nha Trang, Khanh Hoa, Viet Nam in 2016. Although the yellow sea urchin T. gratilla has low percentage of total lipid in fresh weigh basis, they are full of essential lipid ingredients such as Wax and Hydrocabon (H + W), Triacylglycerol (TG), Monodiacylglycerol MDAG, Free Fatty Acid (FFA), sterol (ST), and Polar Lipid (PL). In both egg and body samples palmitic acid (16:0) was the most abundant fatty acid with the proportion of about 25%. In addition, arachidonic acid (20:4n-6) is dominent Omega-6 fatty acid in the Monounsaturated Fatty Acid group (MUFA). Furthermore, the research result also showed the very high percentages of omega-3 fatty acids in the egg and body of T. gratilla, with the total contents of 13.97% and 20.67% respectively, especially the presence of eicosapentaenoic fatty acid (C20:5n-3, EPA), a very valuable fatty acid. By the HPLC method, the research also found 17 amino acids in the egg and body of T. gratilla with the existence of 7 essential amino acids.Keywords: Tripneustes gratilla, lipid classes, yellow sea urchin, echinodermata, fatty acid content. 

Fatty Acid Profiles of Main Lipid Classes in Adult Chrysomela vigintipunctata (Scopoli) (Coleopterai:Chrysomelidae)

2000 ◽  
Vol 55 (7-8) ◽  
pp. 661-666 ◽  
Author(s):  
Nelly Nikolova ◽  
Tomas Rezanka ◽  
Boryana Nikolova-Damyanova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Carbon Chain ◽  
Leaf Beetle ◽  
Polar Lipids ◽  
Total Lipid Extract ◽  
Branched Chains ◽  
Willow Leaf Beetle

Abstract The fatty acid composition of the willow leaf beetle Chrysomela vigintipunctata (Scopoli) (Coleoptera: Chrysomelidae) is presented in this paper. Fatty acids in the total lipid extract, triacylglycerols, free fatty acids and polar lipids were compared. One hundred and fifteen fatty acids were identified in the total lipids. The mixture comprised compounds with normal and branched-chains of 12-30 carbon atoms and zero to six double bonds in different positions in the carbon chain. Substantial amounts of unsaturated eicosanoic fatty acids known as important precursor of eicosanoids in insects were detected in the lipids as were biologically significant positionally isomeric dienes, trienes and tetraenes of the series (n-3) and (n-6) of C16, C18, and C22 fatty acids. Also present was a mixture of hydroxy-FA. Triacylglycerols contained mostly saturated and monounsaturated fatty acids. Polyunsaturated fatty acids were found mostly in free fatty acids and especially in polar lipids.

Fatty Acid Composition of Lipids in the Eggs and Alevins from Wild and Cultured Chinook Salmon (Oncorhynchus tshawytscha)

1993 ◽  
Vol 50 (3) ◽  
pp. 648-655 ◽  
Author(s):  
H. J. Ashton ◽  
D. O. Farkvam ◽  
B. E. March
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Lipid ◽  
Polar Lipid ◽  
Chinook Salmon ◽  
Oncorhynchus Tshawytscha ◽  
Wild Fish ◽  
Marine Food Chain ◽  
Neutral And Polar Lipids ◽  
The Mean

The fatty acid profiles of lipids extracted from eggs and alevins of cultured chinook salmon (Oncorhynchus tshawytscha) were significantly different than those from eggs and alevins of wild fish of the same stock. The mean total concentrations of n3 fatty acids in the total lipid of eggs from wild and cultured broodstock were 40.2 and 29.4% and in the polar lipid 45.5 and 38.7% respectively. The mean concentrations of n3 fatty acids in the total lipid of alevins from wild and cultured broodstock were 35.4% and 23.2% and in the polar lipid 43.0 and 38.2%, respectively. The ratios of n3:n6 fatty acids were lower in both the neutral and polar lipids of eggs and of alevins from the cultured fish than in those of wild fish. The higher n3:n6 fatty acid ratios in the eggs and progeny of wild fish reflected the higher ratios in lipids of components of the natural marine food chain.

The lipid composition of Euphausia superba Dana in relation to the nutritional value of Phaeocystis pouchetii (Hariot) Lagerheim

1993 ◽  
Vol 5 (2) ◽  
pp. 169-177 ◽  
Author(s):  
P. Virtue ◽  
P. D. Nichols ◽  
S. Nicol ◽  
A. McMinn ◽  
E. L. Sikes
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Lipid ◽  
Phaeodactylum Tricornutum ◽  
Euphausia Superba ◽  
Lipid Classes ◽  
Food Sources ◽  
Significant Difference ◽  
Phaeocystis Pouchetii ◽  
Chain Fatty Acids

The fatty acid profiles of Euphausia superba, the Antarctic prymnesiophyte, Phaeocystis pouchetii, and a temperate diatom, Phaeodactylum tricornutum were analysed and compared. The lipid content, lipid class, fatty acid and sterol composition of E. superba fed on each cultured phytoplankton and a mixed diet of both species, were determined. No significant difference was found between total lipid levels of E. superba reared on each of these different diets. Phaeocystis pouchetii, although deficient in a number of the essential fatty acids, is apparently an adequate food source for E. superba. The proportion of polyenoic fatty acids varied within lipid classes although there was no significant difference between levels of the long chain polyunsaturate 20:5(n-3) in the total lipid of E. superba fed on these diets. This acid was found to be less than 1% of the total lipid in Phaeocystis pouchetii compared to 37% in Phaeodactylum tricornutum. This suggests that krill may possess the ability to convert exogenous shorter chain fatty acids to 20:5(n-3) and 22:6(n-3). Significant differences were detected in the isomeric ratio of 16:1(n-7c)/16:0 between krill fed the diatom compared to the prymnesiophyte diet. Significant differences were also detected in several shorter chain fatty acids and between fatty acids within their lipid classes. Such differences may have the potential to be used as biochemical signatures to provide information on food sources and possible feeding grounds of E. superba. Phaeocystis pouchetii in a very late stationary phase, although not used in this feeding study, was found to contain 11% of 22:6(n-3) for which there are few substantive sources in natural algal populations.

scholarly journals GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

2015 ◽  
Vol 9 (1) ◽  
pp. 5-13 ◽  
Author(s):  
Angelo Liguori ◽  
Emilia Lucia Belsito ◽  
Maria Luisa Di Gioia ◽  
Antonella Leggio ◽  
Francesca Malagrinò ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Methyl Esters ◽  
Colorimetric Method ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acids Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.

scholarly journals Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1170
Author(s):  
Eva Salazar ◽  
José Mª Cayuela ◽  
Adela Abellán ◽  
Estefanía Bueno-Gavilá ◽  
Luis Tejada
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Neutral Lipids ◽  
Monounsaturated Fatty Acids ◽  
Dry Cured Ham ◽  
The Impact

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).

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.

LIPIDS OF SUBCELLULAR PARTICLES FROM BOVINE HEART MUSCLE: I. FATTY ACIDS OF NEUTRAL LIPIDS

1967 ◽  
Vol 45 (11) ◽  
pp. 1725-1737 ◽  
Author(s):  
Darius J. Nazir ◽  
Aurora P. Alcaraz ◽  
Padmanabhan P. Nair
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Heart Muscle ◽  
Significant Proportion ◽  
Lipid Classes ◽  
Gas Liquid Chromatography ◽  
Subcellular Organelles ◽  
Bovine Heart ◽  
Total Fatty Acids

The fatty acid composition of various lipid classes obtained from subcellular fractions of bovine heart muscle by column chromatography on silicic acid has been examined by gas-liquid chromatography on diethyleneglycol succinate and Apiezon L columns. The nuclear and cytoplasmic fractions together constituted the major lipid compartments of the myocardial cell, the cytoplasmic subcellular organelles accounting for only about 4% of the total lipid. Among the total fatty acids of each subcellular fraction, there was a remarkable constancy in the relative amounts of monoethenoid fatty acids (about 23%). More than 90% of the total fatty acids had chain lengths between C18 and C20. Approximately 3–4% of longer chain length fatty acids were present in the mitochondrial and cytoplasmic fractions. There was a predominance of monoenes (36%) and long chain fatty acids (> C20) in the cholesteryl esters associated with the "microsomal" preparation. Although the monoethenoid fatty acids of triglycerides were subject to considerable variation, the nuclear and cytoplasmic compartments consistently showed about 40% of this class of fatty acid. In sharp contrast to all other neutral lipid classes, polyethenoid fatty acids constituted a significant proportion of the total free fatty acids in all subcellular organelles. The heavy mitochondrial and cytoplasmic fractions showed relatively higher concentrations of polyethenoid free fatty acids. In view of the fact that free fatty acids constituted the main source of energy from fats for the myocardium, the hypothesis has been advanced that heart muscle mitochondria preferentially extract the readily oxidizable free polyunsaturated fatty acids from the cytoplasmic environment to fulfill the energy demands of the aerobic cell.

scholarly journals Lipid metabolism in the cow during starvation-induced ketosis

1975 ◽  
Vol 146 (3) ◽  
pp. 609-615 ◽  
Author(s):  
P E Brumby ◽  
M Anderson ◽  
B Tuckley ◽  
J E Storry ◽  
K G Hibbit
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Total Lipid ◽  
Cholesterol Ester ◽  
Fold Increase ◽  
Milk Lipid ◽  
Starvation Period ◽  
Dextran Sulphate

1. Concentrations and compositions of liver, serum and milk lipids of cows were measured during 6 days#x0027; starvation and serum lipids during 60 days#x0027; re-feeding. 2. The concentration of free fatty acid in serum increased fivefold during starvation. 3. The content of total lipid in liver (g/100g of liver dry matter) doubled owing to a 20-fold increase in triglyceride, an eightfold increase in cholesterol ester, a three fold increase in free fatty acid and a 20% increase in cholesterol. There were no changes in the content or composition of liver phospholipids. 4. Starvation lowered the concentrations of total lipid, phospholipid and cholesterol ester of dextran sulphate-precipitable serum lipoproteins. Total lipid and cholesterol ester concentrations in lipoproteins of d greater than 1.055 and in lipoproteins not precipitable by dextran sulphate decreased from day 4 of the starvation period and during the first 20 days' re-feeding. 5. During starvation there were decreases in percentages of stearic acid and increases in oleic acid in serum free fatty acids and triglycerides and in liver neutral lipid. 6. Throughout starvation total milk lipid yield decreased, yields and percentages of C4-14 fatty acids decreased and percentages of C18 fatty acids increased. 7. It is suggested that accumulation of triglyceride in liver may be caused by increased uptake of plasma free fatty acids without corresponding increase in lipoprotein secretion.

scholarly journals Evaluation of quality of butter from different provenance

2012 ◽  
Vol 32 (3) ◽  
pp. 629-635 ◽  
Author(s):  
Maria Fernanda Donato Gonçalves ◽  
Sueli Regina Baggio
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Trans Isomer ◽  
Total Lipid ◽  
Peroxide Value

Butter samples were evaluated for free fatty acids, peroxide value, cholesterol, and fatty acid composition focusing on the trans isomer and conjugated linoleic acid (CLA). Sixty six samples were analyzed. Thirty six were collected in Brazil, eighteen in France, and twelve in Argentina. Samples were evaluated by free fatty acids, peroxide value, total lipid, cholesterol and fatty acid composition. The free fatty acid content varied from 0.16 to 0.46 g.100 g-1 and the peroxides value levels from 0.35 to 1.80 meq.kg-1. The cholesterol content varied from 192.8 to 226.3 g.100 g-1 and the total lipid content varied from 81.8 to 86.8 g.100 g-1. The levels of saturated, monounsaturated, and polyunsaturated fatty acids varied from 43.86 to 52.74, from 21.65 to 23.34, and from 2.11 to 2.89 g.100 g-1, respectively. The conjugated linoleic acid (CLA) content varied from 0.56 to 0.86 g.100 g-1 and the levels of total trans isomer varied from 2.18 to 3.81 g.100 g-1.

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