AMINO ACIDS AND FATTY ACIDS COMPOSITION OF ABELMOSCHUS ESCULENTUS, VIGNA UNGUICULATA, CORCHORUS OLITORIUS, IPOMEA BATATAS, SOLANUM MELONGENA SOLD ON THE SYPOREX MARKET OF YOPOUGON (COTE D’IVOIRE)

Background: Leafy vegetables (Abelmoschus esculentus, Vigna unguiculata, Corchorus olitorius, Ipomea batatas, Solanum melongena.) are sold on markets to people who consume them in different forms. Studies have shown their nutritional value but there is little information on the amino acids and fatty acids of these leafy vegetables. The objective of this study was to evaluate the composition in the micronutrients of these leafy vegetables. Method: These leafy vegetables were washed and dried to determine protein and lipid levels. An evaluation of the amino acid levels and the fatty acid profile was performed on these samples. Results: Statistical analysis showed that leaves of Vigna unguiculata (18.31 ± 0.29 g / 100 g) and Corchorus olitorius (19.15 ± 0.32 g / 100 g) contained more protein (p> 0). , 05). The amino acid percentages of Solanum melongena leaves were significantly (p> 0.05) higher than other leafy vegetables. Overall, the essential fatty acid profiles of the five leafy vegetables studied were characterized by high levels of oleic acid (17.06-22.70%), linoleic acid (15.19-43, 90%) and α-linolenic acid (0.70 - 39.20%). Conclusion: All these results show that leafy vegetables are excellent sources of micronutrients for both humans and animals.

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

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13224 ◽

2016 ◽

Vol 19 (2) ◽

pp. 168 ◽

Cited By ~ 1

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.

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Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽

10.26656/fr.2017.5(3).637 ◽

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

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

Research Journal of Life Science ◽

10.21776/ub.rjls.2020.007.02.5 ◽

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%.

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

10.53858/arocfn01013140 ◽

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

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

Foods ◽

10.3390/foods10020297 ◽

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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Improving the nutritive value and sensory quality of rabbit meat by using leafy vegetables as feedstuffs

Journal of Animal & Plant Sciences ◽

10.35759/janmplsci.v36-1.5 ◽

2018 ◽

Vol 36.1 ◽

pp. 5812-5824

Author(s):

Légbé Raïssa Marie Flavienne WOGNIN ◽

Kraidy Athanase OTCHOUMOU ◽

Konan Franck YAO ◽

Sébastien NIAMKE

Keyword(s):

Vigna Unguiculata ◽

Sensory Quality ◽

Nutritive Value ◽

Control Diet ◽

Solanum Melongena ◽

Leafy Vegetables ◽

Abelmoschus Esculentus ◽

Randomized Design ◽

Sensory Qualities ◽

Rabbit Meat

The study examined the effect of feeding leafy vegetables on nutritional and sensory qualities of rabbit meat. For this, thirty weaned rabbits of 6 weeks of age (535.24-537.83 g) were allotted to six treatments in a completely randomized design with five replicates. The control diet was a concentrate while treatment diets were a mixture of leafy vegetables and concentrate (50:50; w/w). The rabbits were housed, fed in individual cages and the experiment was conducted for 9 weeks with 7 days of adaptation. This study revealed that 50 % Abelmoschus esculentus and 50%Vigna unguiculata leaves combined with 50 % of concentrate diet allowed the highest carcass yield. The meat bone ratio of the rabbits fed with the diets Abelmoschus esculentus and Vigna unguiculata were the highest with (5.56±0.15) and (5.40±0.10) respectively. The rabbits fed Vigna unguiculata with concentrate diet presented the highest protein content (20.92 %). The meat produced by feeding Solanum melongena with concentrate recorded the highest levels of potassium (546.56mg/100 g) and phosphorus (336.99 mg/100 g). The lysine content of rabbit meat obtained with Solanum melongena diet was higher than other groups. Leafy vegetables supplementation had no significant effect (P>0.05) on the appearance, juiciness and tenderness of rabbit meat. This study showed that Solanum melongena with concentrate mixture allowed the best nutritive value of meat as well as its sensory quality.

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

Journal of Scientific Research ◽

10.3329/jsr.v4i2.8130 ◽

2012 ◽

Vol 4 (2) ◽

pp. 467 ◽

Cited By ~ 1

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)

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

Neotropical Ichthyology ◽

10.1590/1982-0224-20180014 ◽

2018 ◽

Vol 16 (2) ◽

Cited By ~ 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.

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

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13462 ◽

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, 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.

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

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i1.11696 ◽

2016 ◽

Vol 19 (1) ◽

pp. 51 ◽

Cited By ~ 1

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

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

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