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 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 Description of amino acid and fatty acid content during initial development of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a carnivorous freshwater catfish

2018 ◽  
Vol 16 (2) ◽  
Author(s):  
Deliane Cristina Costa ◽  
Rodrigo Takata ◽  
Walisson de Souza e Silva ◽  
Martin Bessonart ◽  
Juan Luis Gadea ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Initial Development ◽  
Polyunsaturated Fatty Acid Content ◽  
Saturated Fatty Acid Content

ABSTRACT Samples of eggs, newly hatched larvae (NHL), and larvae at the end of the lecithotrophic period (eight days after hatching) (LPL) of Lophiosilurus alexandri were collected to determine the amino acid and fatty acid profiles. Crude protein did not change throughout initial development and the concentration of lipids was highest in NHL. The content of the indispensable amino acids (IAA) isoleucine, leucine, and valine decreased in LPL, while in eggs and NHL they remained high and similar in value. The dispensable amino acids (DAA), such as aspartic acid, tyrosine, and glycine, increased in LPL, while alanine decreased. The percentage of neutral lipids increased in LPL. The saturated fatty acid content decreased during ontogeny, while monounsaturated fatty acids decreased only in LPL. The polyunsaturated fatty acid content was highest in LP. Polar fatty acids were found in higher percentages in eggs and NHL, but lower in LPL. Saturated fatty acid content decreased during ontogenetic development, while that of monounsaturated fatty acids decreased only in LPL. Polyunsaturated fatty acid content was highest in LPL. Protein content was maintained during ontogenetic development, while amino acid classes experienced changes. Lophiosilurus alexandri preferentially uses saturated and monosaturated fatty acids as an energy source during its early development.

STUDY ON THE VARIATIONS OF THE FATTY ACIDS AND AMINO ACIDS OF GREEN PEEL AVOCADO IN SON LA PROVINCE AT DIFFERENT HARVESTING MATURITY

2021 ◽  
Vol 66 (3) ◽  
pp. 124-130
Author(s):  
Loi Nguyen Van
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Developmental Stages ◽  
Fatty Acid Content ◽  
Amino Acid Content ◽  
Hplc Method ◽  
Dried Fruit

Green peel avocado is a fruit with high nutritional value, rich in lipids, proteins, sugars, vitamins, and minerals. The aim of this study was to determine the change in fatty acid and amino acid content of green peel avocados harvested at 200, 210 and 220 days in order to select the appropriate harvest time, serving for efficient preservation and processing. The results of the study showed that 9 fatty acids were identified at the time of harvesting at 200 days, 10 fatty acids at the time of harvesting at 210, and 220 days of green peel avocado. Compared with two harvest times as 210, and 220 days since fruiting, the fatty acid content of green peel avocado did not differ so much. By using the HPLC method, 13 amino acids, 14 amino acids, and 15 amino acids were identified at 200, 210, and 220 days after fruiting, respectively. Glycine, alanine, lysine, and phenylalanine were intended to increase in the developmental stages of green peel avocado, whereas the other amino acids did not change much. Therefore, based on the change in fatty acid and amino acid content, green peel avocado farmers in Son La province should choose the time of harvest from 210 to 220 days from fruiting to be suitable for preservation and processing. If harvesting green peels avocados at more than 220 days after fruiting, it will make the dried fruit and spongy, and affect flowering, fruit set, and yield in the next fruit crop.

scholarly journals Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

2021 ◽  
Author(s):  
Jinyi Qin ◽  
Rui Zhang ◽  
Ruiwen Yang ◽  
Jiao Fang ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Matter ◽  
Fatty Acid ◽  
Sewage Sludge ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Heating Value ◽  
Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

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 Profile of Amino Acid and Fatty Acid from Different Type of Worm as Feed of Broodstock Candidates for Domesticated Uceng (Nemacheilus fasciatus)

2020 ◽  
Vol 7 (2) ◽  
pp. 108-114
Author(s):  
Lik Anatus Sholikah ◽  
Agoes Soeprijanto ◽  
Yuni Kilawati
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Gonadal Development ◽  
Lumbricus Rubellus ◽  
Market Demand ◽  
The People ◽  
Randomized Design

Uceng fish (Nemacheilus fasciatus) is a fish that lives wild on the river. All this time, the people have only relied on fishing from nature to consume, but the high market demand for fish will increase river fishing activities in excess. One of the steps to suppress the decline in fish populations is domestication because currently, the fish is not yet cultivated. The domestication process by feeding worms containing amino acids and fatty acids accelerates broodstock candidates' gonadal development. This research aims to determine the type of worms suitable as feed for the growth and gonadal development of broodstock candidates. The method that used in this research is Completely Randomized Design (CRD) with 3 treatments and 3 repetitions. Based on the analysis of amino acids and fatty acids in each type of worm, the best results were obtained on Lumbricus rubellus with an amino acid content of 50.91 gr/100gr and fatty acid 292.27%.

scholarly journals Nutritional, phytoconstituents, and free radical scavenging potentials of Cola lepidota K. Schum. and Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. leaves

2020 ◽  
Vol 7 (15) ◽  
pp. 43-57
Author(s):  
Agada Adaeze Bob-Chile ◽  
Peter Uchenna Amadi
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Radical ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Radical Scavenging ◽  
Essential Amino Acids ◽  
Free Radical Scavenging ◽  
Total Amino Acid ◽  
Irvingia Gabonensis

This study was carried out to determine the essential oil components, protein qualities, fatty acid composition, and free radical scavenging potentials of leaves of Cola lepidota K. Schum. (Malvaceae) and Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. (Irvingiaceae) using chromatographic and spectrophotometric methods. Thirty five bioactive components were isolated from C. lepidota leaves with myrcene, phytol, ephedrine, hexadecanoic acid, and 1,14-tetradecanediol as the main compounds while phytol, 2-furancarboxaldehyde, 5-(hydroxymethyl)-, 1-hexadecyne, carotene, and humulene were the predominant components of the I. gabonensis leaves. Leucine and arginine were the predominant essential amino acids, whereas glutamic acid and serine were the main non-essential amino acids in both leaves. The total amino acid (TAA) (70.92 g/100g), total non-essential amino acid (TNEAA) (45.87 g/100 g), and total acidic amino acid (TAAA) (23.01 g/100 g) of C. lepidota were high whereas I. gabonensis recorded higher Total essential amino acid (TEAA) (28.98 g/100 g), total aromatic amino acid (TArAA) (7.21 g/100 g), total branched chain amino acid (TBCAA) (14.28 g/100g), predicted protein efficiency ratios (P-PERs), and essential amino acid index (EAAI). C. lepidota contained 55.72% of unsaturated fatty acids, with predominance of linolenic and linoleic acids, while I. gabonensis produced 74.46% of saturated fatty acids, having myristic, lauric, and palmitic acid as the main compounds. All the radical scavenging potentials of both leaves were concentration dependent and produced higher DPPH, hydrogen peroxide, and ABTS radical scavenging potentials than the standards. This study has thus provided the scientific backing for the inclusion of both leaves for dietary and therapeutic purposes.

scholarly journals Effects of fermentation on the proximate, anti-nutrients, minerals, fatty acids, and amino acids profiles of jujube (Ziziphus mauritiana Lam) seeds

2021 ◽  
Vol 01 (01) ◽  
pp. 31-40
Author(s):  
Rhamatallah Adenike Alawode ◽  
Muhammed Muhammed Ndamitso ◽  
Yahaya Ahmed Iyaka ◽  
Julian Chukwuemeka Anuonye
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Nutrient Retention ◽  
Ziziphus Mauritiana ◽  
Alternative Source ◽  
Positive Effects ◽  
Nutrient Compositions

Background: Fermentation has been recognized as one of the oldest ways of food processing that increase food quality by increasing nutrient bio-availability through the reduction in anti-nutrient compositions. The present study evaluated the effects of fermentation on nutrients and anti-nutrients composition of jujube (Ziziphus mauritiana Lam) seed. Methods: The seed of Z. mauritiana was fermented for 24 hr. Standard analytical procedures were used to analyse the proximate, minerals, amino acid, fatty acid and anti-nutrient compositions of the seed sample at 0, 6, 12, 18 and 24 hr of fermentation. Results: The seed has high amounts of proteins, minerals, amino acids and low levels of anti-nutrients. The seed also has higher unsaturated than saturated fatty acids. Fermentation significantly increased the minerals compositions, decreases anti-nutrients and some amino acid levels but had no plausible effects (p>0.05) on proximate contents of the seed. Fermentation for 6 and 12 hr had no significant (p <0.05) effect on the fatty acids, however, at 18 and 24 hr a significant (p<0.05) reduction in fatty acid were recorded. On the basis of nutrient retention, the most plausible and positive effects of the fermentation on Z. mauritiana were observed at ≤ 12 of fermentation. Conclusion: Ziziphus mauritiana seed could be employed as an alternative source of nutrients for humans and animals. However, fermentation of Z. mauritiana should be done for a period of ≤ 12 hr if necessary

The main amino acids in xylem sap of Vitis vinifera L. var. Cabernet Franc during the vegetative cycle. Search for an amino acid marker

OENO One ◽  
1999 ◽  
Vol 33 (2) ◽  
pp. 49
Author(s):  
Corine Larchevêque ◽  
A. Casanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Acid Content ◽  
Xylem Sap ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Bud Burst ◽  
Phenological Stage ◽  
Total Amino Acid Content

<p style="text-align: justify;">Numerous studies have been carried out on the vine, must and wine, but few on sap. Main phenological stages i.e. bud burst, the flowering period, veraison and the ripening period have been well described. However, at the present time, no study is available identifying the main amino acids of the xylem sap, at the formentioned periods. Located within the « Graves de Pessac-Léognan » vineyard, the plot area studied has a clayey-chalky soil with a small amount of sand present. The cultivar Cabernet franc was grafted on the Fercal rootstock. Planted in June 1982, the vine was trained with Guyot pruning and no tillage. The density of the plantation was 5.550 vines per ha. Four rows of 21 vines were sampled.</p><p style="text-align: justify;">Analysis of xylem sap, by H.P.L.C., at the four stages, taken from several vintages, showed that the global content of amino acids varied year to year (LARCHEVÊQUE, 1998). The experiment reported on herein was carried out in order to determine both the main amino acids in the xylem sap and to identify a marker amongst them, having the same evolution as that of the global amino acid content from one phenological stage to the next. A pool of eight amino acids, all present in large quantities (about 80 p. cent of total amino acid content), was always noted : asparagine/glutamine, tyrosine, arginine, aspartic acid, glutamic acid, histidine and proline. Concentration levels of these components differed in sap, depending on the vintage, at the same phenological stage. At bud burst, as at the flowering period, the sap had a similar qualitative composition.</p><p style="text-align: justify;">It was noteworthy that aspartic acid evidenced the same evolution that of the total amino acid content (i.e. the same variation in percentage) from one phenological stage to the next. Aspartic acid should therefore be regarded as a « marker » of total amino acid content evolution during the vegetative cycle.</p>

scholarly journals Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 297
Author(s):  
Jessica de Souza Vilela ◽  
Tharcilla I. R. C. Alvarenga ◽  
Nigel R. Andrew ◽  
Malcolm McPhee ◽  
Manisha Kolakshyapati ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Carcass Composition ◽  
Breast Meat ◽  
Black Soldier Fly ◽  
Black Soldier Fly Larvae

We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 broilers were slaughtered, and images were taken using computed tomography. Breasts, drumsticks, and thighs were collected for cut yield determination. The pH, color, lipid oxidation, cooking loss, shear force, amino acid profile, and fatty acid profile of the breast meat were assessed. There was no dietary effect on carcass composition or meat quality parameters except for fatty and amino acids compositions. When 20% BSFL was included in the diet, individual fatty and amino acids, such as lauric and myristic acids, aspartic acid, glutamine, and lysine, increased by 22.0-, 5.50-, 1.08-, 1.06-, and 1.06-fold, respectively (p < 0.05). Although total polyunsaturated fatty acids decreased, eicosapentaenoic fatty acids (EPA) increased by 78% in the 20% BSFL inclusion group. In conclusion, up to 20%, dietary full-fat BSFL did not affect key meat characteristics but positively increased the levels of the health-claimable omega-3 fatty acid EPA.

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