scholarly journals Profile of amino acid, fatty acid, and mineral content of Tambelo (Bactronophorus sp.) from Kendari, Southeast Sulawesi

2016 ◽  
Vol 19 (1) ◽  
pp. 51 ◽  
Author(s):  
Riviani Riviani ◽  
Sri Purwaningsih ◽  
Kustiariyah Tarman
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Mineral Content ◽  
Essential Amino Acids ◽  
Natural Material ◽  
Mineral Contents ◽  
Course Content ◽  
Fatty Acid Compositions

<p>Public coastal had trust natural material as medicine became one of the most important things in<br />the discovery of medicine latest. Papua, Belitung, and Kendari coastal communities believed that tambelo<br />(Bactronophorus sp.) can treat various kinds of diseases like lumbago, rheumatism, cough, flu, malaria, and<br />improve production of the breast milk, increase appetite, and vitality of man. It was important to know what<br />course content of tambelo. Tambelo could be examined amino acids, fatty acids, and mineral contents. The<br />highest essential amino acids in tambelo were leucyne, lysine, and valin of 0.57%, 0.39%, 0.36%. The highest<br />non essential amino acid was alanin, glutamic acid, and aspartic acid of 1.24%, 1.09%, and 0.78%. Barrier<br />of amino acid was histidine. Fatty acid total of tambelo was 29.52%, whereas the fatty acid compositions<br />consist of 10.09% saturated fatty acid (SAFA) was 14.37% monounsaturated fatty acid (MUFA) was 5.06%<br />polyunsaturated fatty acids (PUFAs). Among them, those occuring in the highest proportions were palmatic<br />acid (4.49%), oleic acid (5.73%), palmitoleic acid (4.96%), and Aracidic acid (1.88%). Tambelo had n6/n3<br />ratio of 1.84. Tambelo had mineral contents as Natrium of 1144000 mg/kg, calcium of 17000 mg/kg, Kalium<br />of 21000 mg/kg, magnesium of 13000 mg/kg, phosphor of 1900 mg/kg, cadmium &lt; 0.24 mg/kg, and lead<br />&lt;1.25 mg/kg.<br />Keyword : amino acids, Bactronophorus sp., fatty acids, mineral contents, tambelo</p>

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.

scholarly journals Morinda citrifolia: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

2012 ◽  
Vol 4 (2) ◽  
pp. 467 ◽  
Author(s):  
K. D. Golden ◽  
C. Lindsay
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Essential Amino Acids ◽  
Morinda Citrifolia ◽  
Ripe Stage ◽  
Green Stage

High performance liquid chromatography (HPLC) was used to determine the amino acid and fatty acid content of Morinda citrifolia (Noni). The amino acid content both free and total was determined at the mature green, mature ripe and fermented stage of the fruit. Most of the essential amino acids were detected as free amino acids (unhydrolysed sample) at the various stages of ripening, with threonine showing the highest value (3.95±0.81 mg/100g) at the fermented stage and histidine showing the lowest value (0.05±0.02 mg/100g) at the mature green stage. The essential amino acids with the exception of tryptophan (destroyed by acid hydrolysis) were also detected as total amino acids (hydrolyzed sample) albeit at much higher concentrations. Leucine showed the highest value (94.21±18.85 mg/100g) at the mature ripe stage, whereas methionine the lowest value (2.80±1.02 mg/100g) at the mature green stage. The fatty acid content of the Noni fruit  was also determined at the green, ripe and fermented stages of ripening; with the short chain caprylic acid (80.69±3.09 mg/100g) showing the highest value at the ripe stage. Significantly the essential fatty acids linolenic (8.60±0.21 mg/100g) and linoleic (50.57±0.72 mg/100g) were highest at the green stage. Also present in significant quantities were palmitic acid (44.27±0.35 mg/100g) and stearic acid (4.78±0.45 mg/100g) at the green stage. The amount of fatty acids decreased significantly at the fermented stage. Of the fatty acids detected at the fermented stage 79% of them were below 1.00 mg/100g fresh weight of the fruit. Keywords:  Noni fruit; Amino acids; Fatty acids; HPLC. © 2012 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. doi: http://dx.doi.org/10.3329/jsr.v4i2.8130 J. Sci. Res. 4 (2), 467-476 (2012)

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

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

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

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 AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO

2017 ◽  
Vol 3 (1) ◽  
pp. 46-58 ◽  
Author(s):  
Melese Temesgen ◽  
Negussie Retta ◽  
Etalem Tesfaye
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Dominant Fatty Acid

The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.

Analisis Nilai Gizi, Komponen Asam Amino dan Asam Lemak Ikan Terbang (Cypselurus hexazona) Presto

2016 ◽  
Vol 9 (2) ◽  
pp. 138-148
Author(s):  
Sugeng Hadinoto
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
High Temperature And Pressure ◽  
Flying Fish ◽  
Temperature And Pressure

Presto is a method of development processing of fishery products. Products from presto cooked using high temperature and pressure so that the precocious without destroying the texture and can soften the bone. The aim of this study was to determine the effect of cooking presto on the nutritional, amino acids and fatty acids flying fish value. The resulted product then analyzed the nutritional value and analysis amino acid components using HPLC and the fatty acid component analysis using GCMS respectively. Results of the analysis flying fish presto contains 60.30% moisture content, 1.70% ash content, 26.95% protein and 1.95% fat. In addition, known flying fish presto contains 15 amino acids which composed of 9 essential amino acids and 6 non-essential amino acids percentage. All of the amino acids increased after presto processing. The highest essential amino acid lysine (2.43%) and the highest non-essential amino acid is glutamic (4.10%). From the results of the study also note that flying fishpresto contains 20 types of fatty acids which consists of 10 types of Saturated Fatty Acis (SFA), 4 types of Monounsaturated Fatty Acid (MUFA) and 6 types of Pollyunsaturated Fatty Acid (PUFA). SFA is highest in palmitic acid (15.66%), the highest MUFA is oleic acid (9.98%) and the highest PUFA is DHA (9.58%). In general, fatty acids decreased after processed into fish presto only linoleic and linolenic fatty acids are increased.ABSTRAKPresto merupakan suatu metode pengembangan pengolahan hasil perikanan. Produk dari presto dimasak menggunakan suhu dan tekanan tinggi sehingga cepat matang tanpa merusak tekstur dan dapat melunakkan tulang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemasakan presto terhadap nilai gizi, kandungan asam amino dan asam lemak ikan terbang. Produk yang dihasilkan kemudian dilakukan analisis nilai gizi, analisis komponen asam amino menggunakan HPLC dan analisis komponen asam lemak menggunakan GCMS. Hasil analisis diperoleh ikan terbang presto mengandung kadar air 60,30%, kadar abu 1,70%, protein 26,95%, lemak 1,95%. Disamping itu diketahui ikan terbang presto mengandung 15 asam amino yang terdiri dari 9 asam amino esensial dan 6 asam amino non esensial, semua asam amino mengalami peningkatan presentase setelah dipresto, dimana asam amino esensial tertinggi adalah lisin (2,43%) dan asam amino non esensial tertinggi adalah asam glutamat (4,10%). Dari hasil penelitian juga diketahui bahwa ikan terbang presto mengandung 20 jenis asam lemak yang terdiri dari 10 jenis SFA (Asam Lemak Jenuh),  4 jenis MUFA (Asam Lemak Tidak Jenuh Tunggal) dan 6 jenis PUFA (Asam Lemak Tidak Jenuh Majemuk). SFA tertinggi terdapat pada asam palmitat (15,66%), MUFA tertinggi asam lemak oleat (9,98%) sedangkan PUFA tertinggi adalah DHA (9,58%). Secara umum asam lemak mengalami penurunan setelah diolah menjadi ikan presto hanya asam lemak linoleat dan linolenat yang mengalami peningkatan. Kata Kunci : Ikan terbang, asam amino, asam lemak, presto

A Spectroscopy and Chromatography Based Study on Mineral Analysis, Amino Acid and Fatty Acid Composition of Polistes olivaceus, an Edible Insect Consumed in North East India

2017 ◽  
Vol 54 (3) ◽  
pp. 302
Author(s):  
Silistina Narzari ◽  
Jatin Sarmah
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Essential Amino Acids ◽  
North East India ◽  
Edible Insect ◽  
North East

The study was aimed to analyze the mineral content, amino acid and fatty acid composition of Polistes olivaceus larvae consumed by different aboriginal tribes of North East India. Although the edible insect larvae has high market value in Assam and adjoining states of North East India, the nutritional analysis on it has not been done till now. Mineral elements including potassium, sodium, calcium, magnesium, phosphorus, zinc, iron and copper were detected by Atomic Absorption Spectroscopy. Amino acid composition and fatty acid profile were analysed by high performance liquid chromatography and gas chromatography mass spectrometry respectively to ascertain its potentiality to be included in food based strategies concerning human health. Iron and copper were the most abundant minerals and potassium, sodium and phosphorus were present in substantial amounts. Nineteen amino acids including all essential amino acids (43.87%) except isoleucine were detected in the sample. All essential amino acids satisfied the recommended level (score&gt;100) except leucine with a chemical score of 98%. The level of unsaturated fatty acids was 53.21% while the saturated fatty acids constituted 47.02% of the total fatty acids signifying its potentiality in nutrition and health. Presence of linolenic acid as the main constituent of polyunsaturated fatty acids greatly signifies its importance in human nutrition. Thus, Polistes olivaceus larvae may be exploited to provide high-quality diets among populations plagued by iron deficiency as well as poor supply of dietary proteins and polyunsaturated fatty acids.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 60-64
Author(s):  
Fitri ◽  
A. Laga ◽  
Z. Dwyana ◽  
A.B. Tawali
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Green Bean ◽  
Total Amino Acid ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

scholarly journals Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 101 ◽  
Author(s):  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Min Wang ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Mineral Content ◽  
Value Added ◽  
Amino Acid Profile ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Fish Processing ◽  
By Products

Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

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