Effects of candidate gene polymorphisms on the detailed fatty acids profile determined by gas chromatography in bovine milk

Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts. Three brands of each sample were purchased in three lots (n = 9). The proximate composition, energetic value, and fatty acids (FA) were determined by gas chromatography. All seeds had large amounts of total lipids and the highest contents (ca. 70%) were found in macadamia, pecan, and European nuts. The samples had significant amounts of crude protein. Pistachio and cashew nuts had the greatest amount (ca. 20%), as well as the largest carbohydrate contents (32%). All seeds were rather energetic, ranging from 600 to 760 Kcal.g<sup>-1</sup>. From seven to nine FA were identified and quantified, oleic (n-9) and linoleic (n-6) acids were the major acids. Essential fatty acid a-linolenic (n-3) was found in European nuts (except pistachio) with an n-6/n-3 ratio (4:1) that is very beneficial to health. <em>Trans</em> FA were also observed in salted roasted cashew nuts. The major saturated FA (SFA) was palmitic, stearic, and arachidonic acids, however, their amounts were much lower than those of polyunsaturated acids (PUFA) and monounsaturated acids (MUFA). European nuts had the greatest PUFA/SFA ratio (9), followed by almonds (3.6).

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ANALISIS PROFIL ASAM LEMAK DAGING AYAM PETELUR AFKIR YANG DIFERMENTASI SECARA TRADISIONAL BALI MENGGUNAKAN GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS)

Jurnal Kimia ◽

10.24843/jchem.2019.v13.i01.p08 ◽

2019 ◽

Vol 13 (1) ◽

pp. 44

Author(s):

I. A. Okarini ◽

H. Purnomo ◽

I. E. Radiati ◽

N. M. Suaniti

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Coconut Oil ◽

Cholesterol Content ◽

Chicken Meat ◽

Gas Chromatography Mass Spectrometry ◽

Chicken Breast ◽

Breast Meat ◽

Brown Sugar ◽

Fatty Acids Profile

This study was aimed to determine the fatty acids profile in fermented products of chicken breast meat (Musculus pectoralis superficialis) of spent hen layer using Gas Chromatography Mass Spectrophotometric technique. The chicken used was of Isa Brown strain after a period of laying of 76 weeks which was obtained from some local farms in Tabanan, Denpasar, and Gianyar - Bali. The chicken meat was cut into small pieces then mixed with ground spices concisting of galangal, coriander, garlic, brown sugar, salt, white pepper and coconut oil. The batter meat was mixed evenly and then wrapped with upih, in which both ends were tied with a rope followed by drying under the sun for 5 days (natural fermentation process). The profile of the fermented chicken meat was integrated and presented descriptively. The results showed that the fermented meat contained higher bioactive component of fatty acids such as oleic acid, palmitic acid and linoleic acid compared to that of the control, but lower stearic acid content. It was also evident that the cholesterol content was the lowest at the end of drying.

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Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography

Food Science & Nutrition ◽

10.1002/fsn3.2252 ◽

2021 ◽

Author(s):

Asmaa H. M. Moneeb ◽

Ahmed R. A. Hammam ◽

Abdelfatah K. A. Ahmed ◽

Mahmoud E. Ahmed ◽

Khalid A. Alsaleem

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Bovine Milk ◽

Extraction Methods ◽

Fatty Acids Composition ◽

Fat Extraction

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Bioprospecting of Coralline Red Alga Amphiroa rigida J.V. Lamouroux: Volatiles, Fatty Acids and Pigments

Molecules ◽

10.3390/molecules26030520 ◽

2021 ◽

Vol 26 (3) ◽

pp. 520

Author(s):

Ana-Marija Cikoš ◽

Ivana Flanjak ◽

Krunoslav Bojanić ◽

Sanja Babić ◽

Lara Čižmek ◽

...

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

High Performance ◽

Solid Phase ◽

Antimicrobial Activities ◽

Oxygenated Compounds ◽

Flame Ionization ◽

Fatty Acids Profile ◽

Minor Compounds

Due to the lack of phytochemical composition data, the major goals of the present study on Amphiroa rigida J.V. Lamouroux were to: (a) investigate and compare volatilome profiles of fresh and air-dried samples obtained by headspace solid-phase microextraction (HS-SPME) and hydrodistillation (HD) followed by gas chromatography and mass spectrometry (GC/MS) analysis; (b) determine fatty acids profile by gas chromatography with flame ionization detector (GC-FID); (c) obtain the pigment profiles of semipurified extracts by high performance liquid chromatography (HPLC) and (d) evaluate the antioxidant and antimicrobial activities of its less polar fractions. The comparison of headspace of fresh (FrAr) and air-dried (DrAr) samples revealed many similarities regarding the presence and abundance of the major (heptadecane and pentadecane) and minor compounds. The hydrodistillate (HD) of DrAr profile was quite different in comparison to HD-FrAr. The predominant compound in HD-FrAr was (E)-phytol. In HD-DrAr, its percentage was approximately one-half reduced, but the abundance of its degradation product phytone and of unsaturated and oxygenated compounds increased indicating more intense fatty acid decomposition and oxidation during drying. The fatty acid determination revealed that the most dominant was palmitic acid (42.86%) followed by eicosapentaenoic acid (19.14%) and stearic acid (11.65%). Among the pigments, A. rigida contained fucoxanthin (0.63 mg g−1 of dry fraction), lutein (5.83 mg g−1), β-carotene (6.18 mg g−1) and chlorophyll a (13.65 mg g−1). The analyzed less polar fractions of A. rigida exhibited antioxidant scavenging activity with diammonium salt of 2,2′-azino-bis (3-ethylbenzthiazolin-6-yl) sulfonic acid (ABTS) assay up to 3.87 mg g−1 trolox equivalents (TE), and with the oxygen radical absorbance capacity (ORAC) assay up to 825.63 μmol g−1 TE (with carotenoids as the major contributors).

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