scholarly journals Nutritional composition of the branched murex Chicoreus ramosus (Linnaeus, 1758) (Family: Muricidae)

2018 ◽  
Vol 65 (4) ◽  
Author(s):  
Soumya Salas ◽  
Kajal Chakraborty ◽  
P.T. Sarada ◽  
P. Vijayagopal
Keyword(s):  
Fatty Acids ◽  
Essential Amino Acids ◽  
Cholesterol Content ◽  
Nutritional Composition ◽  
Eastern Coast ◽  
Human Consumption ◽  
Gulf Of Mannar ◽  
Health Food ◽  
Metabolic System ◽  
Total Fatty Acids

Chicoreus ramosus(Linnaeus, 1758), the branched murex, a species of marine gastropod mollusc collected off the Gulf of Mannar on the south-eastern coast of India was studied for the nutritional composition. The edible portion of C. ramosus demonstrated protein content with balanced ratio of essential to non-essential amino acids (~0.94). The C20-C22 n-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, were predominant in the edible part (15.8 and 17.2% total fatty acids, respectively). Considerably lesser cholesterol content (28.7 mg 100 g-1), greater hypocholesterolemic/hypercholesterolemic index (6.3) and lesser atherogenic (0.2), thrombogenicity (0.1) indices showed its importance as a cardioprotective and antithrombogenic diet. The presence of antioxidative microelement selenium (30.44 μg 100 g-1) along with ascorbic acid and tocopherol (45.5 and 55.8 μg 100 g-1, respectively) demonstrated the value of this foodstuff to impart antioxidative defense in the metabolic system. A lesser sodium/potassium (Na/K) proportion (0.64) in C. ramosus could be coupled with a diminished threat of developing hypertension and cardiovascular disease. The aggregate amount of calcium and phosphorus (136.1 mg 100 g-1) showed the beneficial effect of this species in facilitating the recruitment of osteoblasts and bone mineralisation process. The previously undescribed report with regard to nutritional composition of C. ramosusappropriately demonstrated this low-value gastropod species as a valuable depot of essential nutritional elements and as a health food for human consumption.

scholarly journals CHEMICAL COMPOSITIONS OF TWO BROWN SEAWEED SPECIES FROM KARIMUN JAWA, INDONESIA

2018 ◽  
Vol 43 (2) ◽  
pp. 71-78
Author(s):  
Evi Amelia Siahaan ◽  
A.K.M. Asaduzzaman ◽  
Ratih Pangestuti
Keyword(s):  
Fatty Acids ◽  
Brown Seaweed ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Chemical Compositions ◽  
Mineral Contents ◽  
Alternative Source ◽  
Isoleucine Leucine ◽  
Brown Seaweeds ◽  
Total Fatty Acids

Seaweeds are potentials to be developed as alternative source in foods and pharmaceuticals. In this study, chemical compositions of two brown seaweeds species from Karimun Java Indonesia Padina australis and Turbinaria conoides were investigated. Proximate results showed that both seaweeds contain high amount of carbohydrates and ashes. Mineral contents of P. australis and T. conoides follow the orders of Na>Mg>Fe>K>Ca>Zn>Cu and Na>Mg>K>Fe>Zn>Ca>Cu, respectively. Almost all essential amino acids (including histidine, isoleucine, leucine, phenylalanine, threonine, valine and lysine) were present in both seaweeds. Amino acid profiles showed that both seaweed contain polyunsaturated fatty acids (PUFA) with T. conoides contain higher amount of EPA (8.58 ± 0.22 g/100 g of total fatty acids) and DHA (6.05 ± 0.21 g/100 g of total fatty acids). The findings of this study have provided evidence that brown seaweeds were nutritious and potential to be utilized for producing functional ingredients in food. Further, P. australis and T. conoides can be used as candidate to be used in food industries to increase shelf-life of food items for human consumption, and use to deter deleterious free radical-induced life-threatening diseases.

scholarly journals A Microethnographic and Ethnobotanical Approach to Llayta Consumption Among Andes Feeding Practices

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 202 ◽  
Author(s):  
Mailing Rivera ◽  
Alexandra Galetović ◽  
Romina Licuime ◽  
Benito Gómez-Silva
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Rural Communities ◽  
Social Representations ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Feeding Practice ◽  
Northern Chile ◽  
Cultural Changes ◽  
Total Fatty Acids

Llayta is a dietary supplement that has been used by rural communities in Perú and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an ingredient for human consumption. The biomass has a substantial content of essential amino acids (58% of total amino acids) and polyunsaturated fatty acids (33% total fatty acids). This ancestral practice is being lost and the causes were investigated by an ethnographic approach to register the social representations of Llayta, to document how this Andean feeding practice is perceived and how much the community knows about Llayta. Only 37% of the participants (mostly adults) have had a direct experience with Llayta; other participants (mostly children) did not have any knowledge about it. These social responses reflect anthropological and cultural tensions associated with a lack of knowledge on Andean algae, sites where to find Llayta, where it is commercialized, how it is cooked and on its nutritional benefits. The loss of this ancestral feeding practice, mostly in northern Chile, is probably associated with cultural changes, migration of the rural communities, and very limited access to the available information. We propose that Llayta consumption can be revitalized by developing appropriate educational strategies and investigating potential new food derivatives based on the biomass from the isolated Llayta cyanobacterium.

scholarly journals Effect of Sex and Age on Nutritional Content in Wild Axis Deer (Axis axis Erx.) Meat

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1560
Author(s):  
Nikolina Kelava Ugarković ◽  
Miljenko Konjačić ◽  
Zvonimir Prpić ◽  
Kristijan Tomljanović ◽  
Damir Ugarković
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Axis Axis ◽  
Iron And Zinc ◽  
Total Fatty Acids ◽  
Axis Deer

The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.

scholarly journals A Microethnographic and Ethnobotanical Approach to Llayta Consumption among the Andes Feeding Practices

2018 ◽  
Author(s):  
Mailing Rivera ◽  
Alexandra Galetovic ◽  
Romina Licuime ◽  
Benito Gómez-Silva
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Rural Communities ◽  
Social Representations ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Feeding Practice ◽  
Northern Chile ◽  
Cultural Changes ◽  
Total Fatty Acids

Llayta is a dietary supplement used by rural communities in Per&uacute; and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an ingredient for human consumption. The biomass has a substantial content of essential amino acids (58% of total amino acids) and polyunsaturated fatty acids (33% total fatty acids). This ancestral practice is being loss and the causes were investigated by an ethnographic approach to register the social representations of Llayta, to document how this Andean feeding practice is perceived and how much the community knows about Llayta. Only 37% of the participants (mostly adults) have had a direct experience with Llayta; other participants (mostly children) did not have any knowledge about it. These social responses reflect anthropological and cultural tensions associated to lack of knowledge on Andean algae, sites where to find Llayta, where it is commercialized, how it is cooked and on its nutritional benefits. The loss of this ancestral feeding practice, mostly on northern Chile, is probably associated to cultural changes, migration of the rural communities, and a very limited access to the available information. We propose that Llayta consumption can be revitalized by developing appropriate educational strategies and investigating potential new food derivatives based on the biomass from the isolated Llayta cyanobacterium.

Cholesterol content and fatty acid compositon of red deer carcasses

1991 ◽  
Vol 1991 ◽  
pp. 161-161
Author(s):  
M. Enser ◽  
F.M. Whittington ◽  
A.V. Fisher ◽  
M.H. Davies
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Red Deer ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Human Consumption ◽  
Occlusive Vascular Disease ◽  
Meat Species ◽  
Low Cholesterol ◽  
Very High

Excessive human consumption of saturated fatty acids and possibly cholesterol is thought to increase the risk of occlusive vascular disease. This has focused attention on ruminant tissues which tend to contain high proportions of saturated fatty acids compared with other meat species, although their cholesterol contents are reported to be quite similar. However, there have been claims, apparently unsubstantiated, that vension has a low cholesterol content and is a healthy food. The aims of this study were to determine the cholesterol contents of muscle and adipose tissue of deer and to investigate their relationship to carcass fatness and tissue fatty acid composition, particularly as venison lipids are reported to be very high saturated.

scholarly journals Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina

2020 ◽  
Vol 10 (19) ◽  
pp. 6736
Author(s):  
Randa Darwish ◽  
Mohamed A. Gedi ◽  
Patchaniya Akepach ◽  
Hirut Assaye ◽  
Abdelrahman S. Zaky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chlamydomonas Reinhardtii ◽  
Unsaturated Fatty Acids ◽  
Model Organism ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Food Supplement ◽  
Alpha Linolenic Acid ◽  
Total Carotenoids ◽  
Total Fatty Acids

Chlamydomonas reinhardtii is a green microalgae used as a model organism associated with biotechnological applications, yet its nutritional value has not been assessed. This study investigates the nutritional capacity of C. reinhardtii as an additional value for this species beyond its known potential in biofuels and bio-products production. The composition of key nutrients in C. reinhardtii was compared with Chlorella and Spirulina, the species widely regarded as a superfood. The results revealed that the protein content of C. reinhardtii (46.9%) was comparable with that of Chlorella (45.3) and Spirulina (50.4%) on a dry weight basis. C. reinhardtii contained all the essential amino acids with good scores based on FAO/WHO values (0.9–1.9) as in Chlorella and Spirulina. Unsaturated fatty acids predominated the total fatty acids profile of C. reinhardtii were ~74 of which ~48% are n-3 fatty acids. Alpha-linolenic acid (ALA) content in C. reinhardtii (42.4%) was significantly higher than that of Chlorella (23.4) and Spirulina (0.12%). For minerals, Spirulina was rich in iron (3.73 mg/g DW) followed by Chlorella (1.34 mg/g DW) and C. reinhardtii (0.96 mg/g DW). C. reinhardtii, unlike the other two species, consisted of selenium (10 µg/g DW), and had a remarkably lower heavy metal load. Moreover, C. reinhardtii contained relatively high concentrations of chlorophyll (a + b) and total carotenoids (28.6 mg/g DW and 6.9 mg/g DW, respectively) compared with Chlorella (12.0 mg/g DW and 1.8 mg/g DW, respectively) and Spirulina (8.6 mg/g DW and 0.8 mg/g DW, respectively). This study confirms that, based on its nutrient credentials, C. reinhardtii has great potential as a new superfood or ingredient for a food supplement.

scholarly journals Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 631
Author(s):  
Massimo Mozzon ◽  
Roberta Foligni ◽  
Cinzia Mannozzi
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Elaeis Guineensis ◽  
Current Knowledge ◽  
Fats And Oils ◽  
Crude Oils ◽  
Human Consumption ◽  
Food Ingredient ◽  
Elaeis Oleifera ◽  
Total Fatty Acids

The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.

scholarly journals Nutritional Composition of Dikiri Coconut

CORD ◽  
2009 ◽  
Vol 25 (2) ◽  
pp. 7
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Lignin Content ◽  
Saturated Fatty Acids ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Total Fatty Acids ◽  
Main Fatty Acid

Dikiri, an abnormal type of coconut found mainly in the southern part of Sri Lanka, was analyzed for its proximate composition, dietary fiber, minerals, vitamin C and fatty acid profile. Pectin was isolated and characterized (moisture, ash, acetyl value, methoxyl value, equivalent value) from dikiri coconut. Dikiri coconut contains 38.91± 0.9%, 2.95 ± 0.2%, 58.21± 3.6%, 17.62 ± 0.2%, 6.63 ± 0.3% and14.59% dry matter, ash, crude fat, crude fibre and carbohydrate respectively. The main dietary fiber components of Dikiri coconut were pectin and hemicellulose while that of normal coconut was cellulose. Lignin content was significantly lower in the kernel of dikiri coconut(3.98±0.9) than normal coconut kernel(6.14±0.7%). Equivalent weight, methoxyl value, moisture, ash and acetyl value of dikiri pectin were 1052.7 ± 11.08, 8.72 ± 0.25, 85.8 ±1.65, 0.8 ± 0.04 and 0.09 ± 0.01 respectively. The main mineral found in dikiri was potassium. Vitamin C content of dikiri coconut was 2.32 mg/100g. The fatty acids composition of dikiri was similar to normal coconut and saturated fatty acids constituted nearly 90% of total fatty acids and lauric acid is the main fatty acid followed by myristic acid.

scholarly journals Nutritive Value of 11 Bee Pollen Samples from Major Floral Sources in Taiwan

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2229
Author(s):  
Pei-Shou Hsu ◽  
Tzu-Hsien Wu ◽  
Meng-Yuan Huang ◽  
Dun-Yan Wang ◽  
Ming-Cheng Wu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Dry Mass ◽  
Bidens Pilosa ◽  
Bee Pollen ◽  
Rhus Chinensis ◽  
Minimum Requirements ◽  
Total Fatty Acids

Bee pollen is a nutrient-rich food that meets the nutritional requirements of honey bees and supports human health. This study aimed to provide nutritive composition data for 11 popular bee pollen samples (Brassica napus (Bn), Bidens pilosa var. radiata (Bp), Camellia sinensis (Cs), Fraxinus griffithii (Fg), Prunus mume (Pm), Rhus chinensis var. roxburghii (Rc), Bombax ceiba (Bc), Hylocereus costaricensis (Hc), Liquidambar formosana (Lf), Nelumbo nucifera (Nn), and Zea mays (Zm)) in Taiwan for the global bee pollen database. Macronutrients, such as carbohydrates, proteins, and lipids, were analyzed, which revealed that Bp had the highest carbohydrate content of 78.8 g/ 100 g dry mass, Bc had the highest protein content of 32.2 g/ 100 g dry mass, and Hc had the highest lipid content of 8.8 g/ 100 g dry mass. Only the bee pollen Hc completely met the minimum requirements of essential amino acids for bees and humans, and the other bee pollen samples contained at least 1–3 different limiting essential amino acids, i.e., methionine, tryptophan, histidine, valine, and isoleucine. Regarding the fatty acid profile of bee pollen samples, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:3) were predominant fatty acids that accounted for 66.0–97.4 % of total fatty acids. These data serve as an indicator of the nutritional quality and value of the 11 bee pollen samples.

scholarly journals Nutritional composition and FT-IR functional group analysis of pharaoh cuttlefish (Sepia pharaonis) from Puducherry coastal waters, India

2021 ◽  
Vol 13 (2) ◽  
pp. 10904
Author(s):  
Jeacoumar KAVIPRIYA ◽  
Vaithilingam RAVITCHANDIRANE
Keyword(s):  
Fatty Acids ◽  
Functional Groups ◽  
Coastal Waters ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Group Analysis ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Sepia Pharaonis ◽  
Ft Ir

The nutritional composition and functional groups of the edible portion of the most often utilized cuttlefish, Sepia pharaonis of Puducherry coastal waters, India was evaluated. Moisture is the basic component of the mantle with 82.45±0.15% followed by a good source of 14.5±0.1% protein. The ash, lipid, and carbohydrates were found less than 1%. The energetic value of the mantle of cuttlefish S. pharaonis is calculated as 6.06 KJ/g. Na and K were found in considerable quantities of 2772 and 3247 mg/kg respectively and the Na/K ratio (0.85) was less than 1. The amount of Zn, Mn, B, Al, Sr, and As was found to be relatively high when compared to a low or insignificant level of Cu, Mo, Se, Cr, Ni, Pb, and Hg. The fatty acid profile analysis revealed that it contains 71.67% saturated fatty acids,17.87% polyunsaturated fatty acids and 10.38% monounsaturated fatty acids. In all three types, the C16:0 palmitic acid (40.29%), C18:0 stearic acid (16.54%), and C22:6 docosahexaenoic acid (13.52%) represented as the dominant fatty acids. The FT-IR analysis disclosed the presence of various functional groups belonging to protein, lipids, and polysaccharides. Thus, the present study proved that the cuttlefish S. pharaonis is considered as a potential nutraceutical and the right choice of food for greater and wider human consumption. 

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