Harvest date and variability in lipid bioactive compounds in Pistacia atlantica

2021 ◽  
pp. 1-18
Author(s):  
Mebarka Imane Benguechoua ◽  
Madjda Benguechoua ◽  
Nadhir Gourine ◽  
Artur M. S. Silva ◽  
Mokhtar Saidi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Large Scale ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Activities ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Growth Period ◽  
Bioactive Molecules ◽  
Pistacia Atlantica

BACKGROUND: The present work stands as an endeavor to uncover the ideal harvesting time of leaves in which they exhibits the maximum contents of bioactive molecules such as essential fatty acids, tocopherols and carotenoids. METHODS: A large scale investigation was carried out for the leaves of Pistacia atlantica involving a large number of populations collected over a period of four months during the growing season. The antioxidant activity was evaluated using both DPPH and β-carotene assays. The chemical percentage variability of the fatty acids was investigated using statistical analysis methods (Agglomerative Hierarchical Clustering “AHC”, also cited as CAH). OBJECTIVE: During the growth period, the effects of harvesting date on the total contents of lipids, tocopherols, carotenoids, fatty acids composition and also the antioxidant activities of the lipids were investigated. RESULTS: The content of myristic acid and other saturated fatty acids increased during leaf development, while linoleic, linolenic acids and unsaturated fatty acids decreased. The highest percentages of both linolenic C18:3 (27.25±5.92%) and linoleic acids C18:2 (17.68±3.80%) were obtained for the month of May at the first stage of leaves development (young leaves), but higher percentage levels of C18:1, were obtained for both consecutive months of August & September (28.83±6.50%; 27.79±8.63%, respectively) at intermediate developing stage. The lipids, tocopherols, carotenoids contents and the saturated and unsaturated fatty acids were dependent on the harvest time. The antioxidant activity showed higher powers at the first developing stage (May). Two main clusters and two sub-clusters of the fatty acids were distinguished and were also depending clearly on the period of the collection. CONCLUSIONS: The results showed that the FAs were dependent on the period of collection of the leaves. The main result of this study illustrate the nutritional potential (richness in MUFA such as C18:1, 2, 3) of the oil of P. atlantica leaves, which can provide opportunities for rational exploitation in the food industries or for medicinal purposes.

scholarly journals Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

2020 ◽  
pp. 1-9
Author(s):  
Magdy Mohamed Ismail ◽  
Magdy Mohamed Ismail ◽  
Mohamed Abdou Mousa ◽  
Mohamed Ismail Abou-Dobara ◽  
Nawal Mohamed Refat
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Omega 3 ◽  
Milk Mixture ◽  
Chain Fatty Acids

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

scholarly journals Kandungan Gizi dan Karakterisasi Senyawa Bioaktif Lintah Laut (Discodoris sp.) [Nutritional Content and Characterization Bioactive Compounds of Sea Sluge (Discodoris sp.) ]

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Hafiluddin, Nurjanah, Tati Nurhayati
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Nutrient Content ◽  
Sea Slug ◽  
Chemical Content

Abstract One of the commodities produced from the ocean that have a bioactive compounds is a sea slug (Discodoris sp.). That is very interesting to study mainly deals with the nature of both chemical and biochemical characteristics and their use for the field of food and health. The aims of this research was to determine the nutrient content of sea slug, determaine chemical content and determine antioxidant activity. The experiment was conducted with several stages: sample preparation, analysis of nutrient content, extraction bioactive compound, analysis of chemical content and antioxidant activity.  Sea slug from the island of Madura Pamekasan potential as a source of protein, fat, and minerals. Sea slug has esensial amino acids amount to 5.57% was dominated by leucin of 1.42%. Nonesensial amino acids amount to 6.54% wich was dominated by glutamic acid 2.19%.  Saturated fatty acids amounted to 27.53% of sea slug was dominated by palmitic (C16: 0) which was 13.36%. Unsaturated fatty acids amounted to 34.66%, which was dominated by the essential fatty acids linolenic (C18: 3, n-3) 20.91%. The highest yield of the crude extract was ethanol and contained alkaloid compounds, steroids, phenols, carbohydrates and reducing sugar compound. The meat of sea slug with ethanol solvent has an IC best 50 antioxidant activity at 441, 12 ppm.

scholarly journals Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil

2017 ◽  
Vol 9 (12) ◽  
pp. 352
Author(s):  
Bernardo M. Linhares ◽  
Ana Marcia D. C. Costa ◽  
Herliana D. F. Abreu ◽  
Ana Cristina G. Reis de Melo ◽  
Pedro R. E. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Profile ◽  
High Concentrations ◽  
Astrocaryum Aculeatum ◽  
Air Circulation ◽  
Acid Index

The species Astrocaryum aculeatum (Arecaceae) is known in the Brazilian Amazon as tucumã, whose fruit is much appreciated by the population of the region, where its pulp, oleaginous, is the most consumed. Thus, the aim of this work was to perform a profile of fatty acids by GC-FID and minerals by ICP-OES of the oil of the pulp of the tucumã (A. aculeatum), as well as their physicochemical properties by 1H NMR. The fruits were collected in Alto Alegre city, Roraima, Brazil. These were taken to the laboratory, sanitized and removing your pulp, submitted to the oven with air circulation at 50 °C for 72 h, the dried pulps were milled and sieved between 20-40 mesh. The pulp oil extraction was realized in Soxhlet with hexane for 6 hours (yield of 54.7%). Were identified a total of 10 fatty acids, of these 23.8% are saturated fatty acids and 76.2% are unsaturated fatty acids: palmitic acid (10.4%), stearic acid (4.9%), oleic acid (64.2%), linoleic acid (11%) and linolenic acid (1%). The physicochemical properties have a pulp oil acid index of 0.31 mg KOH g-1, saponification of 190.39 mg KOH g-1, iodine index of 85.97 mg g-1. Minerals such as in their available forms K (70.05 mg L-1) Na (30.30 mg L-1), Ca (20.13 mg L-1) and P (20.07 mg L-1) were observed in high concentrations. The Amazon tucumã is an oleaginous that deserves our attention because it is composed of essential fatty acids that are beneficial to the human health.

scholarly journals Nuts: source of energy and macronutrients

2006 ◽  
Vol 96 (S2) ◽  
pp. S24-S28 ◽  
Author(s):  
Gemma Brufau ◽  
Josep Boatella ◽  
Magda Rafecas
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Bioactive Molecules ◽  
Total Protein Content ◽  
Clinical Observations ◽  
Healthy Diets ◽  
Fat Fraction

On the basis of the high fat content of nuts, they are traditionally considered as foods that provide a high amount of energy. However, epidemiologic and clinical observations do not indicate an association between nut intake and increased BMI. There is a notorious variability in macronutrient composition among nuts, although they have some consistent patterns. Nuts contain all major macronutrients: protein, carbohydrate, and fat. The total protein content is relatively high, which makes them a good source of plant protein (especially for vegetarians). Although nuts contain low amounts of some essential amino acids, this is not a nutritional concern due to the complement of protein. In addition, nuts have a low lysine:arginine ratio, which is inversely associated with the risk of developing hypercholesterolemia and atherosclerosis. Carbohydrates are the second highest macronutrient in nuts in terms of total calories provided. The fat fraction is characterized by a high amount of unsaturated fatty acids and a low content of saturated fatty acids. In conclusion, the high content in unsaturated fatty acids, the low lysine:arginine ratio, and the presence of other bioactive molecules (such as fibre, phytosterols, vitamin and other antioxidants, and minerals) make the addition of nuts to healthy diets a useful tool for the prevention of cardiovascular heart diseases.

scholarly journals Compuestos bioactivos, actividad antioxidante y perfil de ácidos grasos en aceite de semilla de Mezquite (Prosopis spp)

2020 ◽  
Vol 70 (1) ◽  
pp. 50-59
Author(s):  
Dora Valencia ◽  
Edgar Omar Rueda Puente ◽  
Mario Alberto Leyva Peralta ◽  
Sergio Rogelio Mazón-López ◽  
Jesús Ortega-García
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Sonoran Desert ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ethanolic Extract ◽  
The Body ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Activity Method

La medicina tradicional y estudios realizados a diferentes especies del género Prosopis, del desierto sonorense, indican que es una fuente para la cualificación de compuestos bioactivos, con poder antioxidante y ácidos grasos (linoleico y linolénico) de la semilla. La actividad biológica, es atribuible a alcaloides, flavonoides, terpenos y compuestos fenólicos, para lo cual, se realizó el perfil fitoquímico en los extractos acuoso, etanólico, hexanico y clorofórmico (mediante técnicas colorimétricas), actividad antioxidante (método: 1,1-difenil-2-picrilhidrazil (DPPH)), fenoles totales (utilizando el reactivo de Folin-Ciocalteau) y perfil de ácidos grasos (cromatografía de gases) de la semilla de Prosopis spp. La extracción del aceite se realizó mediante Soxhlet. Se encontraron saponinas en todos los extractos, mientras que, en el etanólico, hexanico y clorofórmico, terpenos y esteroles. En el extracto etanólico se encontraron quinonas y en el acuoso aminoácidos libres. El valor más alto de la actividad antioxidante de EC50 fue de 3.272,41 ± 5,97, para el extracto etanólico, indicando su potencial como antioxidante. El contenido de fenoles totales, fue hexano> etanol > cloroformo> acuoso (81,95; 119,83; 125,18 y 127,57 mg equivalentes de ácido gálico/g de extracto seco). Los ácidos grasos en mayor proporción fueron los insaturados con 71,41 % (ácido linoleico: 42,68 %; oleico: 28.73 %) y ácidos grasos saturados: ácido palmítico (13.42 %) y estérico (4,73 %). Se concluye que este tipo de extractos presentan metabolitos importantes para la dieta, presentan actividad antioxidante y ácidos grasos esenciales para el organismo. Traditional medicine and studies with different species of the Prosopis genus, from the Sonoran Desert, is a source for the qualification of bioactive compounds, with antioxidant power and fatty acids (linoleic and linolenic) of the seed. The biological activity is attributable to alkaloids, flavonoids, terpenes and phenolic compounds, for which, the phytochemical profile was performed in the aqueous, ethanolic, hexane and chloroform extracts (using colorimetric techniques), antioxidant activity (method: 1,1-diphenyl-2-picrilhidrazil (DPPH)), total phenols (using the Folin-Ciocalteau reagent) and fatty acid profile (gas chromatography). The oil was extracted using Soxhlet. Saponins were found in all extracts, while, in ethanolic, hexanic and chloroform, terpenes and sterols. In the ethanolic extract quinones were found and in the aqueous free amino acids. The highest value of the antioxidant activity of EC50 was 3,272.41 ± 5.97, for the ethanolic extract, indicating its potential as an antioxidant. The total phenolic content was hexane> ethanol> chloroform> aqueous (81.95, 119.83, 125.18 and 127.57 mg equivalent of gallic acid / g of dry extract). The fatty acids in greater proportion were unsaturated with 71.41 % (linoleic acid: 42.68 %; oleic: 28.73 %) and saturated fatty acids: palmitic acid (13.42 %) and stearic (4.73 %). It is concluded that this type of extracts have important metabolites for the diet, have antioxidant activity and essential fatty acids for the body

The Fatty Acids Composition and Antioxidant Activity of Walnut Cold Press Oil

2017 ◽  
Vol 68 (3) ◽  
pp. 507-509 ◽  
Author(s):  
Dana Copolovici ◽  
Simona Bungau ◽  
Rica Boscencu ◽  
Delia Mirela Tit ◽  
Lucian Copolovici
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Composition ◽  
Omega 3 ◽  
Walnut Oil ◽  
Cold Press ◽  
Omega 6 ◽  
Very High

The fatty acids composition and antioxidant activity have been determinate for cold press walnut oil. It has been found that the total saturated fatty acids have been 8.8 % while poly unsaturated fatty acids have been 72.84 %. The ratio between omega-6 and omega-3 has been determined as 5.06 which could help in human healthy diet. On the same side, the antioxidant activity of the oil is very high at a level of 3.65 mmol L-1 and a ratio between lipophilic and hydrophilic fractions of 9.45.

scholarly journals Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Plants ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 90 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Jorens Kviesis ◽  
Karina Juhnevica-Radenkova ◽  
Anda Valdovska ◽  
Tõnu Püssa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Reversed Phase ◽  
Bioactive Molecules ◽  
Gas Chromatography Mass Spectrometry ◽  
Fluorescence Detector ◽  
Lipophilic Compounds ◽  
By Products

The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. “Ola”) are rich in fatty acids such as linolenic (57.8%), α-linolenic (54.3%), and oleic (25.5%). The concentration of total tocopherols varied among the Malus species and dessert apples investigated, representing the range of 16.8–30.9 mg mL−1. The highest content of total tocopherols was found in M. Bernu prieks, followed by M. cv. “Ola”, and M. × Soulardii pomace oils. A significantly higher amount of δ-tocopherol was established in the oil of M. Bernu prieks, indicating that this species could be utilized as a natural and cheap source of bioactive molecules. β-Sitosterol was the prevalent compound determined in all tested pomace oils with a percentage distribution of 10.3–94.5%. The main triterpene identified in the oils was lupeol, which varied in the range of 0.1–66.3%. A targeted utilization of apple pomace would facilitate management of tons of by-products and benefit the environment and industry.

scholarly journals Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 30 ◽  
Author(s):  
Li-Ping Peng ◽  
Si-Qi Men ◽  
Zheng-An Liu ◽  
Ning-Ning Tong ◽  
Muhammad Imran ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Seed Coat ◽  
Large Scale ◽  
Unsaturated Fatty Acids ◽  
Seed Quality ◽  
Alpha Linolenic Acid ◽  
Total Fatty Acids ◽  
Oil Plant ◽  
Production Areas

Paeonia ostii is an important woody oil plant cultivated in China on a large scale. Its seed oil is enriched with unsaturated fatty acids and a high content of alpha-linolenic acid (ALA), which are beneficial to human health. The aim of this research is to determine the qualitative traits characteristic of P. ostii seed from various production areas in China. In this study, seed quality traits were evaluated on the basis of proximate composition, content of fatty acids, tocopherol, secondary metabolites, and the antioxidant activity of seed coat (PSC) and kernel (PSK). A high content of total fatty acids (298.89–399.34 mg g−1), crude protein (16.91%–22.73%), and total tocopherols (167.83–276.70 μg g−1) were obtained from PSK. Significant differences were found in the content of palmitic acids (11.31–14.27 mg g−1), stearic acids (2.42–4.24 mg g−1), oleic acids (111.25–157.63 mg g−1), linoleic acids (54.39–83.59 mg g−1), and ALA (99.85–144.71 mg g−1) in the 11 main production areas. Eight and seventeen compounds were detected in PSC and PSK, respectively. A significantly higher content of total phenols was observed in PSC (139.49 mg g−1) compared with PSK (3.04 mg g−1), which was positively related to antioxidant activity. This study indicates that seeds of P. ostii would be a good source of valuable oil and provides a basis for seed quality evaluation for the production of edible oil and potential ALA supplements from the promising woody oil plant.

scholarly journals The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
El-Sayed Ali Abdel-Rahman ◽  
Fawzy A El-Fishawy ◽  
Mohamed A El-Geddawy ◽  
Tomas Kurz ◽  
Mohamed N El-Rify
Keyword(s):  
Fatty Acids ◽  
Lipid Composition ◽  
Mung Bean ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Lipid Fractions ◽  
Total Fatty Acids ◽  
Tlc Analysis

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21.30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30.37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids).

scholarly journals Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3482
Author(s):  
Zhouyang Gao ◽  
Junnan Zhang ◽  
Fuwei Li ◽  
Jiangxia Zheng ◽  
Guiyun Xu
Keyword(s):  
Fatty Acids ◽  
Egg Production ◽  
Large Scale ◽  
Unsaturated Fatty Acids ◽  
Laying Hens ◽  
Egg Quality ◽  
Essential Fatty Acids ◽  
Production Performance ◽  
Feed Conversion

With the development of a large-scale and intensive production industry, the number of laying hens in China is rapidly increasing. Oils, as an important source of essential fatty acids, can be added to the diet to effectively improve the production performance and absorption of other nutrients. The present review discusses the practical application of different types and qualities of oils in poultry diets and studies the critical effects of these oils on production performance, such as the egg weight, feed intake, feed conversion ratio (FCR), and various egg quality parameters, including the albumen height, Haugh units, yolk color, and saturated/unsaturated fatty acids. This article reviews the effects of different dietary oil sources on the production performance and egg quality of laying hens and their potential functional mechanisms and provides a reference for the selection of different sources of oils to include in the diet with the aim of improving egg production. This review thus provides a reference for the application of oils to the diets of laying hens. Future studies are needed to determine how poultry products can be produced with the appropriate proper oils in the diet and without negative effects on production performance and egg quality.

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