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>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 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.

scholarly journals Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 822
Author(s):  
Mailin Gan ◽  
Linyuan Shen ◽  
Lei Chen ◽  
Dongmei Jiang ◽  
Yanzhi Jiang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Composition Analysis ◽  
Upward Trend

Indigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages within the weight range of 50–90 kg. A score for comprehensive factors of meat quality was maintained after rising and kept in a plateau within 74.9–91.5 kg of body weight. The total amount of amino acids in the longissimus dorsi muscle remained stable, and the total fatty acids showed an upward trend. Amino acid composition analysis revealed that as the body weight of Liangshan pigs increased, umami, basic, and acidic amino acid contents decreased, while the essential amino acids (EAA) content and the ratio of basic amino acids to acidic amino acids increased. Fatty acid composition analysis revealed that as body weight increased, the content of polyunsaturated fatty acids (PUFA) exhibited a downward trend, while the content of saturated fatty acids (SFA) exhibited an upward trend. This study is a primary step towards the development and utilization of Liangshan pigs and provides useful information for local pork processing and genetic improvement.

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 Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1923 ◽  
Author(s):  
Ajay Desai ◽  
Tang Beibeia ◽  
Margaret Brennan ◽  
Xinbo Guo ◽  
Xin-An Zeng ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Protein Digestibility ◽  
Wheat Bread ◽  
Protein Amino Acid ◽  
Total Fatty Acids

This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.

scholarly journals Influence of the Milk-Vegetable Mixture Components on the Quality Characteristics of the Fermented Product

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 26-32
Author(s):  
Ekaterina Reshetnik ◽  
Elena Utochkina
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Quality Assessment ◽  
Acid Composition ◽  
Raw Materials ◽  
Food Product ◽  
Essential Amino Acids ◽  
Protein Cluster ◽  
Fermented Product

The article concerns the specifics of combining in the formulation animal and vegetable raw materials in order to create a food product with a balanced amino acid and fatty acid composition. It presents the results of studying the influence of plant and animal components on the quality indicators of the fermented product. During preliminary tests a man revealed the mixture composition as the basis for the fermented product: the milk component – skimmed milk; the vegetable component – soy food base; polysaccharide (arabinogalactan). The authors used standard methods of research and data processing for a comprehensive quality assessment of a protein cluster obtained during milk-vegetable mixture fermentation. According to the research results, they determined the organoleptic, physical and chemical, microbiological and biochemical characteristics of the product. A man concluded that the soy food base as one of the mixture components influenced the product taste and smell; arabinogalactan had a positive effect on the number of viable cells of lacto - and bifidobacteria and on the moisture-retaining ability of the resulting protein cluster. The quantitative and qualitative content of essential and non-essential amino acids in the product indicated its amino acid composition balance. The fatty acid composition is represented by saturated, monounsaturated and polyunsaturated fatty acids in an optimal ratio. The results analysis of a comprehensive quality assessment indicates the possibility of using a milk-vegetable mixture as a basis for the fermented products development.

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 Amino Acid Composition of Five Wild Edible Fruits of Assam, North-East India

2019 ◽  
Vol 31 (4) ◽  
pp. 825-828
Author(s):  
Anuck Islary ◽  
Jatin Sarmah ◽  
Sanjay Basumatary
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
North East India ◽  
North East ◽  
Wild Edible Fruits ◽  
Essential Amino Acid Content

In this study, amino acids profiles of 5 wild edible fruits viz. Grewia sapida, Ottelia alismoides, Aporosa dioica, Antidesma bunius and Eugenia operculata found in Assam of North-East India were investigated by RP-HPLC equipped with C18 column. A total of 17 amino acids in varying compositions were identified and 8 of these are essential amino acids and 9 of these are non-essential amino acids. In all of the 5 wild fruits, 6 different amino acids were identified and these were aspartic acid (1.151-3.837 %), glutamic acid (2.283-9.667 %), arginine (0.904-7.187 %), valine (0.142-1.029 %), leucine (1.849-19.665 %), and histidine (0.467-12.986 %). A. bunius fruit showed the highest non-essential amino acid content whereas O. alismoides fruit displayed the highest essential amino acid content. Leucine was found to be the most abundant essential amino acid whereas glutamic acid was detected to be the most abundant non-essential amino acid.

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 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 Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India

2018 ◽  
Vol 10 (1) ◽  
pp. 316-322
Author(s):  
Bipul Kumar Kakati ◽  
Pranjyoti Sarma ◽  
Sarifuddin Ahmed ◽  
Umesh Ch. Goswami
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Plate Count ◽  
Protein Nitrogen ◽  
North East India ◽  
North East

Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectively. It was rich in lysine (11.8±1.9 g 100g-1 ) among essential amino acids, whereas glutamic acid was the highest (21.4±3.6 g 100g-1 ) in non-essential amino acids group. The major saturated fatty acids were palmitic acid (14.0±1.5 mole %) and stearic acid (17.0±2.3 mole %). The oleic acid (19.1±1.5 mole%) was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids were of the n-6 series. The major polyunsaturated fatty acids (PUFA) found chiefly in linoleic acid (11.0±1.4 mole %) in the sample. The microbial load (log cfu/g) of Puthi Shidal comprised of total plate count (5.4±0.35), Staphylococcus aureus (2.4±0.30) and Streptococcus spp. (1.1±0.1), indicating unhygienic handling practices during preparation and storage. The physicochemical analysis i.e. total volatile base nitrogen (TVB-N) (116.20 mg%), non protein nitrogen (NPN) (2.50%), peroxide value (PV) (39.12 milliequivalent O2/g of fat), free fatty acids (FFA) (64.50% as oleic acid) and overall acceptability (6.9±0.59) revealed that the product was of acceptable quality. Though the product was found to have high nutritional value, strict hygienic measures should be adopted right from the preparation of raw materials, processing methods and during storage, in order to safeguard the health of the consumers.

Sign in / Sign up

Export Citation Format

Share Document