scholarly journals Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

2011 ◽  
Vol 40 (2) ◽  
pp. 240-244 ◽  
Author(s):  
Rose Meire Vidotti ◽  
Maria Teresa Bertoldo Pacheco ◽  
Giovani Sampaio Gonçalves
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Degree Of Saturation ◽  
Degree Of Hydrolysis ◽  
Animal Feeding ◽  
Hydrolysis Of

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

Characterization of a Euphorbia lagascae epoxide hydrolase gene that is induced early during germination

2000 ◽  
Vol 28 (6) ◽  
pp. 855-856 ◽  
Author(s):  
J. Edqvist ◽  
I. Farbos
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Epoxide Hydrolase ◽  
Vernolic Acid ◽  
Major Fatty Acid ◽  
Transcription Pattern ◽  
Vicinal Diols ◽  
Hydrolysis Of

In Euphorbia lagascae the major fatty acid in triacylglycerol is the epoxidated fatty acid vernolic acid (cis- 12-epoxyoctadeca-cis-9-enoic acid). The enzymic reactions occurring during the catabolism of epoxidated fatty acids during germination are not known, but it seems likely that the degradation requires the activity of an epoxide hydrolase. Epoxide hydrolases are a group of functionally related enzymes that catalyse the cofactor-independent hydrolysis of epoxides to their corresponding vicinal diols by the addition of a water molecule. Here we report the cloning and characterization of an epoxide hydrolase gene from E. lagascae. The structure of the gene is unusual since it lacks introns. A detailed investigation of the transcription pattern of the epoxide hydrolase gene shows that the gene is induced during germination. We have used in situ hybridization to identify in which tissues the gene is expressed during germination. We speculate that this epoxide hydrolase enzyme is involved in the catabolism of epoxidated fatty acids during germination of E. lagascae seeds.

Manipulating desaturase activities in transgenic crop plants

2002 ◽  
Vol 30 (6) ◽  
pp. 1099-1103 ◽  
Author(s):  
A. J. Kinney ◽  
E. B. Cahoon ◽  
W. D. Hitz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Nutritional Value ◽  
Metabolic Regulation ◽  
Fatty Acid Content ◽  
Degree Of Saturation ◽  
Transgenic Crop ◽  
Unusual Fatty Acids ◽  
Complex Lipids

The properties of edible vegetable oils are determined to a large extent by the relative content of the triacylglycerol fatty acids. The degree of saturation of these fatty acids can determine the functional, sensory and nutritional value of the oil. One method of altering the unsaturated fatty acid content of oilseeds is by manipulating the expression of desaturase genes of these plants. Manipulating the expression of desaturase genes in transgenic crops such as soybean, maize and canola (oilseed rape) has led to oils with improved functionality and nutrition. We have also been successful in manipulating the fatty acid content of domesticated oilseed plants by expressing heterologous desaturase and desaturase-related genes from exotic plants that produce unusual fatty acids. We have discovered that metabolic regulation, the number of genetic alleles that encode fatty acid biosynthetic enzymes, and the movement of fatty acids between complex lipids in the cell, all have a role in determining the effect of a transgene on the phenotype of the crop plant and the fatty acid composition of its seed oil.

scholarly journals Isolation and Characterization of Unsaturated Fatty Acid Auxotrophs of Streptococcus pneumoniae and Streptococcus mutans

2007 ◽  
Vol 189 (22) ◽  
pp. 8139-8144 ◽  
Author(s):  
Silvia Altabe ◽  
Paloma Lopez ◽  
Diego de Mendoza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Streptococcus Pneumoniae ◽  
Unsaturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemotherapeutic Agents ◽  
Isolation And Characterization ◽  
Membrane Structure And Function

ABSTRACT Unsaturated fatty acid (UFA) biosynthesis is essential for the maintenance of membrane structure and function in many groups of anaerobic bacteria. Like Escherichia coli, the human pathogen Streptococcus pneumoniae produces straight-chain saturated fatty acids (SFA) and monounsaturated fatty acids. In E. coli UFA synthesis requires the action of two gene products, the essential isomerase/dehydratase encoded by fabA and an elongation condensing enzyme encoded by fabB. S. pneumoniae lacks both genes and instead employs a single enzyme with only an isomerase function encoded by the fabM gene. In this paper we report the construction and characterization of an S. pneumoniae 708 fabM mutant. This mutant failed to grow in complex medium, and the defect was overcome by addition of UFAs to the growth medium. S. pneumoniae fabM mutants did not produce detectable levels of monounsaturated fatty acids as determined by gas chromatography-mass spectrometry and thin-layer chromatography analysis of the radiolabeled phospholipids. We also demonstrate that a fabM null mutant of the cariogenic organism Streptococcus mutants is a UFA auxotroph, indicating that FabM is the only enzyme involved in the control of membrane fluidity in streptococci. Finally we report that the fabN gene of Enterococcus faecalis, coding for a dehydratase/isomerase, complements the growth of S. pneumoniae fabM mutants. Taken together, these results suggest that FabM is a potential target for chemotherapeutic agents against streptococci and that S. pneumoniae UFA auxotrophs could help identify novel genes encoding enzymes involved in UFA biosynthesis.

scholarly journals Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

2022 ◽  
Vol 72 (4) ◽  
pp. e429
Author(s):  
A.P. Banco ◽  
C.M. Puertas ◽  
E.R. Trentacoste ◽  
R.P. Monasterio
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Oil Quality ◽  
Monounsaturated Fatty Acids ◽  
High Oleic ◽  
Phenolic Contents ◽  
Industrial Yield

‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality.

scholarly journals Characterization of the milk lipid fraction in non-dairy sheep breeds

2015 ◽  
Vol 58 (2) ◽  
pp. 395-401 ◽  
Author(s):  
A. J. Rozbicka-Wieczorek ◽  
A. Radzik-Rant ◽  
W. Rant ◽  
B. Kuczyńska ◽  
M. Czauderna
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Milk Fat ◽  
Lipid Fraction ◽  
Milk Lipid ◽  
Dairy Sheep ◽  
Sheep Breeds ◽  
Lower Ratio

Abstract. Studies regarding the composition of milk fat are mostly conducted on dairy breeds. The aim of our studies was to evaluate the fatty acid, cholesterol and phospholipid amount in the milk of two non-dairy sheep breeds. The study was conducted on 60 ewes (Żelaźnieńska strain of Polish Lowland sheep – 30 ewes; Wrzosówka breed – 30 ewes) from one flock which were kept under the same conditions and maintenance. There were no differences in the amount of the basic components of milk in these two breeds. In the lipid fraction of Wrzosówka sheep (a more primitive breed), higher amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P ≤ 0.05), a higher amount of polyunsaturated fatty acids (PUFAs) n-3 (P ≤ 0.01) and a lower ratio of n-6 / n-3 (P ≤ 0.01) were recorded compared to Żelaźnieńska sheep. The milk of Żelaźnieńska sheep had a higher amount of cholesterol (P ≤ 0.05). There were no differences in concentrations of phospholipids. With regard to the two non-dairy sheep breeds, a higher amount of PUFAs n-3 and a more favorable ratio of n-6 / n-3 was observed in the milk of the more primitive breed (i.e., Wrzosówka sheep).

A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig

2016 ◽  
Vol 56 (11) ◽  
pp. 1928 ◽  
Author(s):  
Luis Tejada ◽  
Eva Salazar ◽  
Adela Abellán ◽  
Begoña Peinado ◽  
Juana Mulero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Neutral Lipids ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Fraction ◽  
Polar Lipids ◽  
Lipid Fractions

The fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) was analysed in dry-cured loins obtained from the native pig breed Chato Murciano (CM) and from a modern crossbreed pig genotype (CG) during the ripening stage (between the 30 and 60 days of processing). Fatty acid concentrations from neutral lipids, polar lipids and free fatty acid fractions were affected by breed. With respect to ripening time, lipolysis was more intense in the CG than in CM product, resulting in a decrease in the concentrations of fatty acids in the NL and PL fractions, accompanied by a corresponding increase in FFA. Results for lipid determination provided evidence that the concentrations of the different groups of fatty acids within the lipid fractions depend on the breed. In order of abundance, the groups of fatty acids in the neutral lipid fraction were monounsaturated fatty acids (MUFA) > saturated fatty acids (SFA) > polyunsaturated fatty acids (PUFA) (59%, 37% and 4% in CM; 58%, 35% and 6% in CG) at 60 days of processing. In the polar lipid fraction, the order was SFA > PUFA > MUFA (44%, 29% and 27% in CM; 42%, 38% and 20% in CG), and in free fatty acid fraction, the order was MUFA > PUFA > SFA (40%, 30%, and 30% in CM; 39%, 32%, and 29% in CG) at 60 days of processing.

scholarly journals Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)

2020 ◽  
Vol 71 (4) ◽  
pp. 382
Author(s):  
M. L.L. Campidelli ◽  
J. D. Souza Carneiro ◽  
E. C. Souza ◽  
M. L. Magalhães ◽  
G. L. Dos Reis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Bioactive Compounds ◽  
Beta Carotene ◽  
Monounsaturated Fatty Acids ◽  
Coumaric Acid ◽  
Calcium Magnesium ◽  
Dipteryx Alata

The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.

scholarly journals Research Regarding the Characterization of Fatty Acids Composition of Hare Meat (Lepus Europaeus Pallas)

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Gabriela TÄ‚RNÄ‚UCEANU (FRUNZÄ‚) ◽  
Paul Corneliu BOIȘTEANU
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Lepus Europaeus ◽  
Triceps Brachii ◽  
Semimembranosus Muscle ◽  
Muscle Groups

Nutritional value of meat is influenced by its fatty acid content, especially at monoynsaturated and polyunsaturated fatty acid; the fat content of meat from hare is relatively low (an average of 1.84% in Longissius dorsi muscles, 1.72% in Semimembranosus muscle and 2.09% in Triceps brachii muscles), but in terms of content in monounsaturated and polyunsaturated fatty acids (ω3 and ω6) to its observed values were higher than in other species. Biological material was collected from the hunting grounds belonging Iasi County. Determinations were made on muscles Longissimus dorsi, Semimembranosus and Triceps brachii, the muscle groups being vacuum packed, frozen at -80 0C and immediately after thawing were dried at a temperature of -110 0C (with CoolSafe , SCANVAC ). With NIRS methodology, using spectrophotometer FOSS 6500, aimed to lipid profile of hare meat, making a comparison between the sexes. Following the determinations made significant differences were observed between muscle groups in the content of saturated fatty acids, monounsaturated and polyunsaturated

scholarly journals Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 196
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Oil Refining ◽  
Analytical Control ◽  
Dietary Energy ◽  
Feed Ingredients ◽  
Animal Feeding ◽  
By Products

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil’s botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.

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.

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