scholarly journals CHEMICAL COMPOSITION OF BIGHEAD CARP (Hypophthalmichthys nobilis) CULTURED IN KHANH HOA

2011 ◽  
Vol 14 (4) ◽  
pp. 18-26
Author(s):  
Tuan Anh Nguyen ◽  
Duy Xuan Nguyen ◽  
Bao Nguyen ◽  
Hien Thi Pham ◽  
Ngan Hong Nguyen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Essential Fatty Acids ◽  
Fish Tissue ◽  
Northern Region ◽  
Bighead Carp ◽  
Present Information ◽  
Wet Weight ◽  
Hypophthalmichthys Nobilis ◽  
Total Amino Acids

Bighead carp is a freshwater fish species which has been culturing widely, particularly in Northern region. At present, information about chemical composition of this fish is still limited. This research was conducted to determine chemical composition of bighead carp cultured in Khanh Hoa province. Results showed that its tissue contained moisture 77.92 %, ash 1.18 %, protein 16.48 %, and lipid 3.41 %. Fatty acid profile indicated that fish tissue was not a source, which provided essential fatty acids such as AA, EPA and DHA. Total of these three fatty acids was only 31 mg/100 g wet weight. However, its muscle consisted of fully essential amin acids, ranging from 340 mg to 1.376 mg/100 g wet weight and accounted for 48.43 % of total amino acids detected. Esstential minerals such as P, Ca, K, Na, Cu, Fe, Zn, Mg, Mn and Se were also found in the tissue.

scholarly journals COMPOSITION OF THE ESSENTIAL OIL FROM MIMOSA PUDICA LINN.

2019 ◽  
pp. 170-172
Author(s):  
VISMAYAVISWAN TK ◽  
DHARANI J ◽  
SRIPATHI R ◽  
RAVI S
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Essential Oil ◽  
Linolenic Acid ◽  
Phthalic Acid ◽  
Essential Fatty Acids ◽  
Mimosa Pudica

Objectives: To determine the composition of the essential oil obtained from Mimosa pudica L. (Mimosaceae) Methods: The essential oil   of M. pudica was obtained by hydro distillation using a Clevenger apparatus and the chemical composition was determined by GC-MS analysis. Results: About 23 compounds were identified from the essential oil which constitutes about 98.92 % of the oil. Among the compounds identified phthalic acid dioctyl ester (27.76 %), α-Linolenic acid (20.34 %), Cinnamaldehyde (16.24 %) are the major compounds.  α-Linolenic acid is an n-3 fatty acid. Conclusion: α-Linolenic acid is one of the essential fatty acids, which is necessary for health and cannot be produced within the human body. Mimosa pudica L. (Mimosaceae) appears to be a promising herb to undergo a wide exploration

scholarly journals Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development

2019 ◽  
Vol 22 (1) ◽  
pp. 60
Author(s):  
Untung Trimo Laksono ◽  
Tati Nurhayati ◽  
Pipih Suptijah ◽  
Nani Nur’aenah ◽  
Teguh Setyo Nugroho
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Body Shape ◽  
Sampling Method ◽  
Essential Fatty Acids ◽  
Textural Properties ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Textural Quality

Daggertooth pike conger fish (Muraenesox cinerus) has elongated body shape similar to eels and distribute widely worldwide. The fish has edible portion of 50-60% but there has been less information regarding the chemical characteristics. The aim of this research was to determine chemical composition of daggertooth pike conger fish (proximate, amino acid, fatty acid and mineral) and textural properties from its kamaboko. Purposive sampling method applied in this research with length, freshness and distance from location as criteria. Analytical method performed including proximate, amino acids, fatty acids, and minerals (P, Na, Ca, K, Mg dan Fe). Chemical composition from daggertooth pike conger fish showed that on proximate levels of protein, fat, ash, carbohydrates and moisture content value were 12.273%, 4.96%, 1.17%, 1.12% and 80.49% respectively. Dominant macro minerals, namely potassium (K) 170.20 mg /100 g, Ca 90.75 mg /100 g, and Na 80.15 mg /100 g. Amino acid (AA), namely glutamic acid 2.68%, 1.57% lysine, leusine 1.25%, 1.54% aspartic acid and arginine 1:04%. Moreover, the essential fatty acids namely EPA (eicosa pentanoat acid) 0.6%, DHA (docosa hexanoat acid) 0.9%, 0.2% fatty acids linoleic, oleic and linolenic 1.4% 1.0%. CaCl2 (0.2-0.6%) addition to daggertooth pike conger kamaboko could improve textural quality.

Hemp seeds, flaxseed and açaí berries: Health benefits and nutritional importance with emphasis on the lipid content

2021 ◽  
Vol 17 ◽  
Author(s):  
Pedro Magalhães ◽  
Rosário M. Domingues ◽  
Eliana Alves
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Beneficial Effects ◽  
Plant Seeds ◽  
General Chemical ◽  
Nutritional Importance

Background: Some plant seeds and berries have gained increased recognition due to their wide variety of bioactive compounds. Many of these foods are rich in lipids with high nutritional value, of which n-3 and n-6 essential fatty acids stand out. However, knowledge of these foodstuffs’ chemical composition and biological activity and their value as a source of healthy lipids is far from being fully explored. Objective and Methods: The benefits of the intake of hemp seeds, flaxseed and açaí berries, considered functional foods, have been compiled in this review. Likewise, their general chemical composition will be described to evaluate their relevance in a healthy diet, highlighting their lipid components and nutritional lipid indices. Results and Conclusion: The fibres and essential fatty acids of hemp seeds and flaxseed and the antioxidant properties of açaí berries provide them protective roles against several chronic non-communicable diseases and represent significant beneficial effects that add value to these healthy natural products. More research is needed to deepen the knowledge on their lipids’ molecular composition and bioactivity.

scholarly journals Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Sara Elgadi ◽  
Ahmed Ouhammou ◽  
Hamza Zine ◽  
Nadia Maata ◽  
Rachid Ait Babahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Olea Europaea ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Local Population ◽  
Geographical Area ◽  
Significant Difference ◽  
Wild Olive ◽  
Olea Europaéa

Six wild olive subspecies (Olea europaea L.) are currently recognised globally, with two taxa cooccurring in the argan tree area in Central West Morocco: the widespread Mediterranean subspecies europaea var. Sylvestris (the so-called oleaster) and the microendemic subspecies maroccana. Despite its taxonomic and ecological importance, the chemical composition of subsp. maroccana oil remains poorly known. Therefore, the aim of this study is to investigate the oil content and the chemical composition of subsp. maroccana and var. Sylvestris as well as comparing their proprieties during two consecutive years (2017 and 2018) from the same geographical area. The fatty acid and the sterol compositions were analysed using gas chromatography. Additionally, the tocopherol content was determined using high-performance liquid chromatography. The total amount of unsaturated fatty acids was higher in maroccana (85.24%) than that in oleasters (79.05%). Additionally, the tocopherol and phytosterol content of the maroccana oil (1232.35 mg/kg and 312.75 mg/100 g, resp.) was approximately twofold higher than in oleasters (661.35 mg/kg and 210.06 mg/100 g, resp.). Analysis of variance and principal component analysis (PCA) of the chemical composition highlighted a significant difference between the quantitative and qualitative properties of their oil. Finally, these findings suggest that maroccana oil could be considered as a potential source of vitamin E, essential fatty acids, and sterols and can provide a nutraceutical oil for the local population. While this work contributes to the study of olive tree biodiversity, further investigations are still necessary to guide the putative nutraceutical use of subspecies maroccana.

scholarly journals The Effect of Dehulling Lupine Seeds (Lupinus albus L.) from Low-Alkaloid Varieties on the Chemical Composition and Fatty Acids Content

2020 ◽  
Vol 71 (4) ◽  
pp. 59-70
Author(s):  
Danut Ioan Struti ◽  
Daniel Mierlita ◽  
Daniel Simeanu ◽  
Ioan Mircea Pop ◽  
Claudia Terezia Socol ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Essential Fatty Acids ◽  
Lupinus Albus ◽  
Monounsaturated Fatty Acids ◽  
Crude Fiber Content ◽  
Fatty Acids Profile ◽  
Nitrogen Free Extract ◽  
Main Fatty Acid ◽  
Index Value

The aim of this study was to analyze the effect of dehulling white lupine seeds (Lupinus albus, cultivar Amiga) on the raw chemical composition and nutritional profile of lipids. There was no significant differences (p ˃ 0.05) between whole and dehulled lupine seeds in respect of their content in dry matter, ether extract, crude ash and nitrogen-free extract. However, the dehulled lupine seeds had a higher (p ˂ 0.05) crude protein level (51.69% of DM) than whole seeds (43.16% of DM), and a lower (p ˂ 0.05) crude fiber content (4.35% of DM) compared to that of whole seeds (14.15% of DM). The fatty acids profile is not affected (p ˃ 0.05) by the dehulling process. Oleic acid (C18:1 cis-9) is the main fatty acid in lupine seeds, and the level of monounsaturated fatty acids (MUFA) is slightly higher in whole seeds. The n-3 / n-6 report is adequate in both whole (0.88) and dehulled (0.94) seeds, and the favorable polyunsaturated index (PI) indicates the high content of polyunsaturated fatty acids (PUFA), which indicates that lupine seeds are a valuable source of essential fatty acids. Also, lupine seeds are characterized by favorable values of the thrombogenic (0.18) and atherogenic (0.14) indexes, and an appropriate hypocholesterolemic/hypercholesterolemic index value, features considered important for human health and animal nutrition.

scholarly journals Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2837
Author(s):  
Kamal Alahmad ◽  
Wenshui Xia ◽  
Qixing Jiang ◽  
Yanshun Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Bighead Carp ◽  
Color Measurement ◽  
Drying Process ◽  
Oven Drying ◽  
Drying Techniques ◽  
Hypophthalmichthys Nobilis ◽  
Carp Fish

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca+2 and K+1 were presented in high values, followed by Na+1 and Mg+2. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.

Neonatal nutritional strategy of a viviparous elasmobranch with extremely low reproductive output

2020 ◽  
Vol 638 ◽  
pp. 107-121 ◽  
Author(s):  
BS Rangel ◽  
NE Hussey ◽  
Y Niella ◽  
LA Martinelli ◽  
AD Gomes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reproductive Strategies ◽  
Trophic Ecology ◽  
Essential Fatty Acids ◽  
Physiological State ◽  
Maternal Investment ◽  
Early Life History ◽  
Nutritional State ◽  
Disc Width ◽  
Biomarker Analysis

Throughout evolutionary history, elasmobranchs have developed diverse reproductive strategies. Little focused work, however, has addressed how neonatal nutritional state is affected by differing degrees of maternal investment associated with these markedly different reproductive strategies. To investigate the effect of maternal investment on the nutritional quality of pups during the early life history of an extremely viviparous elasmobranch, quantitative biomarker analysis including lipids, fatty acids and stable isotopes was conducted. Using the cownose ray Rhinoptera bonasus (histotrophic viviparous) as a model, we found that pups were initially born in a positive nutritional state, enriched in physiologically important essential fatty acids and nitrogen and carbon stable isotope values (δ15N and δ13C), a result of maternal intrauterine transfer. A systematic decrease in some fatty acids and δ15N values, as well as a decrease in cholesterol with growth, confirmed that these substrates were derived from maternal resources and used in initial metabolic processes following birth. An observed increase in condition factor, plasma essential fatty acids and triglyceride:cholesterol ratio with increasing body size identified a progression towards successful independent foraging with pups not displaying marked nutritional deficiency or fasting phases. Our multi-tracer approach allowed the identification of 2 size classes of young rays (<50 and <70 cm disc width) that displayed distinct physiological states. Since prenatal maternal investment is critical for offspring condition and to promote successful foraging post birth, understanding the trophic ecology and physiological state of pups during their first year is critical to guide management and conservation within nursery grounds.

ECOLOGICAL AND PHYSIOLOGICAL ASSESSMENT OF CHEMICAL COMPOSITION OF DRINKING TAP WATER IN KHANTY-MANSIYSK AND SALEKHARD

2020 ◽  
pp. 159-167
Author(s):  
V.V. Lapenko ◽  
L.N. Bikbulatova ◽  
E.M. Ternikova
Keyword(s):  
Drinking Water ◽  
Chemical Composition ◽  
Water Samples ◽  
Tap Water ◽  
Iron Concentration ◽  
Absorption Spectrometry ◽  
Northern Region ◽  
Transport Processes ◽  
Magnesium Concentration ◽  
Geochemical Environment

Water is very important for humans, as it is a solvent for metabolic products. Moreover, it is necessary for metabolism, biochemical and transport processes. The elemental status in persons depends on the geochemical environment and consumption of bioelements with food and water. The aim of the paper is to conduct a comprehensive assessment of chemical composition of drinking tap water in Khanty-Mansiysk and Salekhard. Materials and Methods. The chemical composition of 100 samples of drinking tap water was analyzed by atomic absorption spectrometry, spectrophotometry and capillary electrophoresis. All in all, there were 50 samples from Khanty-Mansiysk and 50 samples from Salekhard. The results were compared with Sanitary Rules and Norms 2.1.4.1074-01. Results. Drinking tap water in Salekhard contains a significantly higher concentration of iron, which is much above the maximum allowable concentration, if compared to water samples in Khanty-Mansiysk (p=0.03). In the cities under consideration, the water undergoes high-quality reagent-free treatment. However, the deterioration of the water supply networks in Salekhard is 3 times as high as in Khanty-Mansiysk. Calcium and magnesium concentration in water samples from Khanty-Mansiysk is 5.6 and 3.9 times lower than the MAC; in water samples from Salekhard calcium concentration is 6.3 (p=0.008) and magnesium concentration 4.6 (p<0.001) times lower than the MAC. Conclusion. The consumption of ultra-fresh drinking water leads to low intake of bioelements, which are a part of enzymes contributing to the human antioxidant defense and can result in manifestation of cardiovascular diseases. This is especially true for Salekhard with very soft drinking water and high iron concentration, which excess can exhibit prooxidant properties. Keywords: tap water, bioelements, northern region, antioxidants. Вода является важнейшим соединением для человека: необходима в качестве растворителя продуктов метаболизма и протекания обменных, биохимических и транспортных процессов. Элементный статус организма человека зависит от геохимического окружения и поступления биоэлементов с пищей и водой. Цель. Провести комплексную оценку химического состава водопроводной воды городов Ханты-Мансийск и Салехард. Материалы и методы. Методами атомно-абсорбционной спектрометрии, спектрофотометрии и капиллярного электрофореза проанализирован химический состав 100 проб водопроводной воды: по 50 из Ханты-Мансийска и Салехарда. Результаты сравнивали с СанПиН 2.1.4.1074-01. Результаты. В водопроводной воде Салехарда установлена превышающая ПДК и достоверно более высокая концентрация железа сравнительно с водой Ханты-Мансийска (р=0,03). При условии качественной безреагентной водоподготовки в изучаемых городах это обусловлено изношенностью водопроводных сетей в Салехарде, более чем в 3 раза превышающей этот показатель в Ханты-Мансийске. Концентрация кальция и магния в воде Ханты-Мансийска в 5,6 и 3,9 раза ниже ПДК; в воде Салехарда – в 6,3 (р=0,008) и 4,6 (р<0,001) раза ниже ПДК соответственно. Заключение. Употребление ультрапресной питьевой воды на фоне очень малого поступления с водой биоэлементов, входящих в состав ферментов антиоксидантной защиты организма человека, может привести к манифестации кардиоваскулярных заболеваний. Это особенно актуально для г. Салехарда с очень мягкой питьевой водой с повышенным содержанием железа, избыток которого может проявлять прооксидантные свойства. Ключевые слова: водопроводная вода, биоэлементы, северный регион, антиоксиданты.

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