scholarly journals Fatty acid composition and tocopherol content of processed marine fish and contribution of omega-3 fatty acids

2019 ◽  
Vol 66 (4) ◽  
Author(s):  
Chandravathany Devadason ◽  
C.V.L. Jayasinghe ◽  
R. Sivaganehsan ◽  
Naohiro Gotoh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Tocopherol Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Potential Health ◽  
Processing Methods

The present study analysed fatty acid composition and tocopherol content of raw, curried and fried fish. Of the saturated fatty acids, C12:0, C14:0 and C16:0 had significant increase in fried and curried fish than raw fish. Of monounsaturated fatty acids, C18:19c significantly increased in fried and cooked form whereas polyunsaturated fatty acids, C20: 5n3 (EPA) and C22:6n3 (DHA) showed significant decrease in fried and curried fish. In cooked and fried fish there was significant reduction of tocopherol content. There was increase in hypocholesterolaemic and hypercholesterolaemic fatty acid (HH) ratio in fried and curried fish. Fish fried in coconut oil and fish curry in coconut cream were not found to be healthy processing methods and both processing methods lead to significant reduction in potential health benefits of omega-3 fatty acids in the fishes.

scholarly journals Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

2019 ◽  
Vol 43 (1) ◽  
pp. 39-45
Author(s):  
Mahmudur Rahman ◽  
Bidhan Chandra Paul ◽  
Ayesha Sharmin ◽  
Mohammad Lokman Hossain ◽  
Subrata Chandra Roy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Saturated Fatty Acids ◽  
Food Samples ◽  
Omega 3 ◽  
Omega 6

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD). Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

Corn oil versus lard: Metabolic effects of omega-3 fatty acids in mice fed obesogenic diets with different fatty acid composition

Biochimie ◽  
2016 ◽  
Vol 124 ◽  
pp. 150-162 ◽  
Author(s):  
Jana Pavlisova ◽  
Kristina Bardova ◽  
Barbora Stankova ◽  
Eva Tvrzicka ◽  
Jan Kopecky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Corn Oil ◽  
Metabolic Effects ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Diet high in omega‐3 fatty acids alters the fatty acid composition of bioactive lipids: a lipidomic approach

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
Kayode Adeniyi Balogun ◽  
Carolyn J Albert ◽  
David A Ford ◽  
Robert J Brown ◽  
Sukhinder Kaur Cheema
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Bioactive Lipids

scholarly journals Fatty Acids Composition, Variation and Distribution in Different Accessions of the West African Pear (Dacryodes edulis) and Potential Health Benefits

2020 ◽  
pp. 35-47
Author(s):  
Godwin Oju Igile ◽  
Henrietta Nkechi Ene-Obong ◽  
Godwin Eneji Egbung
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Climatic Conditions ◽  
Potential Health ◽  
Dacryodes Edulis

The pulp of Dacryodes edulis is eaten raw, cooked or roasted by West and central Africans. The aim of this study was to determine the fatty acid composition, type, variation and distribution among different accessions of D. edulis purchased from different locations of Eastern Nigeria, using GC-MS data. The results showed that D.edulis is rich in ω-3,6,9 unsaturated fatty acids. Saturated fatty acids namely, pentadecanoic, tetradecanoic (myristic), tridecanoic, hexadecanoic (palmitic), undecanoic and octadecanoic (stearic) acids were common to all accessions. Unsaturated fatty acids identified in the four accessions included, Oleic, linoleic, linolenic, linoelaidic and several other polyunsaturated fatty acids including brassidic and vacennic acids, and 19,19-Dimethyl-Eicosa-8,11-dienoic acid (6.83±0.37%) a derivative of oleic acid which was found only in Nsukka samples. Two novel polyunsaturated fatty acids namely; Methyl,9,12-Heptadecadienoic acid and 2,6,10,14-Hexadecatetraenoic acid were identified in the present study. The ratio of saturation to unsaturation was calculated to be approximately 1:2. The concentration of TSFAs fell in the range of 27.07±1.75-39.87±1.72%, while TMUFAs was 3.14±0.22-10.77±0.55%, and TPUFAs was 46.81±1.22-58.71±2.33% respectively. We concluded that, the presence of polyunsaturated fatty acids in D. edulis may provide cardio-protective benefits in terms of human nutrition and could be substitutes for olive oil in healthy normo-cholesterolemic human diets. We further concluded that the differences in fatty acid composition, distribution, variation and concentration between the locations studied may be affected not only by their biogenetic origin but also by soil type and climatic conditions.

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