scholarly journals The Effect of Different Cooking Methods on The Nutritional Composition f Tilapia (Oreochromis Sp.)

2020 ◽  
Vol 7 (1) ◽  
pp. 489-499
Author(s):  
Cirilo Nolasco Hipolito ◽  
Fabiola Hernández-Sánchez ◽  
Martha Elena Aguilera-Morales ◽  
José Luis Lorenzo-Manzanarez ◽  
Leticia Guadalupe Navarro-Moreno ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Good Method ◽  
Nutritional Composition ◽  
Cooking Methods ◽  
Oven Method ◽  
Steam Cooking ◽  
Electric Oven ◽  
Two Temperatures ◽  
Red Meats

Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. This work aimed to evaluate the effect of cooking on the chemical composition, Aw, and pH, in addition to the electrophoretic, and fatty acid profile of the Tilapia using an electric oven, microwave and steaming as cooking methods. The results showed that the nutritional components of Tilapia changed significantly (p<0.05) at two temperatures and at two potencies used. Microwave and steaming preserved better the proteins in the Tilapia after its cooking. Electrophoresis results showed a decrease in intensity and number of bands depending on the type of treatment to which the meat was subjected. On the other hand, the electric oven method at 2 temperatures resulted with the highest increase in essential fatty acids (45% and 36%), with a slight decrease in the ω-6 family, because of a probable hydrolysis or oxidation of the same. The steam cooking showed a slight increase in essential fatty acids, but microwave oven preserved better the proteins, indicating that this could be a good method for cooking Tilapia.

scholarly journals Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach

2021 ◽  
Vol 12 ◽  
Author(s):  
Amod Madurapperumage ◽  
Leung Tang ◽  
Pushparajah Thavarajah ◽  
William Bridges ◽  
Emerson Shipe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Human Health ◽  
Cicer Arietinum ◽  
Essential Fatty Acids ◽  
Crop Improvement ◽  
Food Products ◽  
Nutritional Composition ◽  
Plant Lipids ◽  
Improvement Programs

Chickpea is a highly nutritious pulse crop with low digestible carbohydrates (40–60%), protein (15–22%), essential fats (4–8%), and a range of minerals and vitamins. The fatty acid composition of the seed adds value because fats govern the texture, shelf-life, flavor, aroma, and nutritional composition of chickpea-based food products. Therefore, the biofortification of essential fatty acids has become a nutritional breeding target for chickpea crop improvement programs worldwide. This paper examines global chickpea production, focusing on plant lipids, their functions, and their benefits to human health. In addition, this paper also reviews the chemical analysis of essential fatty acids and possible breeding targets to enrich essential fatty acids in chickpea (Cicer arietinum) biofortification. Biofortification of chickpea for essential fatty acids within safe levels will improve human health and support food processing to retain the quality and flavor of chickpea-based food products. Essential fatty acid biofortification is possible by phenotyping diverse chickpea germplasm over suitable locations and years and identifying the candidate genes responsible for quantitative trait loci mapping using genome-wide association mapping.

scholarly journals Protective Effect of the Castanha-de-cutia (Couepia edulis Prance) in Regards to Metabolic Illnesses and Its Socioeconomic Aspects: A Systematic Review

2020 ◽  
Vol 12 (12) ◽  
pp. 120
Author(s):  
Adele Salomão-Oliveira ◽  
Antonio Mário Galvão e Silva ◽  
Rosany Piccolotto Carvalho
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Metabolic Diseases ◽  
Essential Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Amazon Region ◽  
Alternative Source ◽  
Pharmaceutical Industries

The biodiversity of the Amazon region includes many oleaginous fruits, among them the Castanha-de-cutia, whose great potential is its almonds, which have about 16.6% protein and 73% oil. What is also remarkable is the exceptional amount of bioactive compounds in their chemical composition. This bibliographic review has the objective of arousing interest in the consumption of the Castanha-de-cutia almonds in order to improve quality of life. A systematic search was carried out for studies published between 1947 and 2016 that examined the physical-chemical characteristics, nutritional composition, bioactive functions and industrial potential of the almond from the Castanha-de-cutia. These studies included the use of this Amazonian fruit in the diet of traditional populations in the Amazon region. The presence of essential fatty acids, tocopherols, carotenoids and phenolic compounds strengthens the endogenous system, reducing oxidative stress and the risk of pathologies. The high content of monounsaturated fatty acids was also verified. This demonstrated exceptional nutritional value for the Castanha-de-cutia oil of Amazonian origin. The identification of the bioactive compounds of the Castanha-de-cutia almond is of fundamental importance as an alternative source of such compounds, since these desirable characteristics can be used in the prevention and treatment of metabolic diseases, as well as having great socioeconomic potential in the paint, food and pharmaceutical industries.

scholarly journals A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, A Good Source of β-Carotene and Essential Fatty Acids

2003 ◽  
Vol 24 (2) ◽  
pp. 224-230 ◽  
Author(s):  
L. T. Vuong ◽  
J. C. King
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Nutritional Composition ◽  
Daily Consumption ◽  
Momordica Cochinchinensis ◽  
Total Fat ◽  
High Concentrations ◽  
Village Women ◽  
Fruit Oil ◽  
Β Carotene

Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, β-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 μg/ml. The concentration of β-carotene was 2,710 μg/ml. Sixty-nine percent of total fat was unsaturated, and 35% of that was polyunsaturated. The average daily consumption of gac fruit oil was estimated at 2 ml per person. The daily β-carotene intake (from gac fruit oil) averaged approximately 5 mg per person. It was found that gac oil can be produced locally by village women using manual presses and locally available materials. The oil is a rich source of β-carotene, vitamin E, and essential fatty acids. Although the β-carotene concentration declines with time without a preservative or proper storage, it was still high after three months. The oil was readily accepted by the women and their children, and consumption of the oil increased the intake of β-carotene and reduced the intake of lard.

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.

USE OF ESSENTIAL FATTY ACIDS AND THEIR ROLE IN THE HUMAN ORGANISM DEVELOPMENT

2018 ◽  
Vol 28 (4) ◽  
pp. 1219-1225
Author(s):  
Filip Jovanovski ◽  
Toni Mitrovski ◽  
Viktorija Bezhovska
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Normal Growth ◽  
The Body ◽  
Human Nutrition ◽  
Human Organism ◽  
Working Ability ◽  
The World ◽  
Growth Development

Food is not just a pleasure in life, it is also an important factor for our health. Human nutrition is a mixture of nutrients, which are the only source of energy needed for survival. Energy-poor diet endangers many life functions, and above all the working ability. In the world, the meaning of the diet is very serious, and hence the demands for a –rational, healthy and safe diet are growing. Human nutrition contains saturated and unsaturated fatty acids. Essential fatty acids (EFAs) must be ingested in everyday diet because the body does not produce it. They are very important for human health. They are present in each cell of the human body and are an important factor for the normal growth, development and functioning of cells, muscles, nerves and organs. They are also used in the production of certain hormones - such as prostaglandins, which are crucial for the performance of certain important processes. The deficit from EFAs is due to a number of health problems, including more serious diseases.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

2017 ◽  
Vol 10 (1) ◽  
pp. 92-99 ◽  
Author(s):  
Hércules Rezende Freitas
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Culture Medium ◽  
Essential Fatty Acids ◽  
Total Lipid Content ◽  
Dietary Quality ◽  
Negative Effects ◽  
Algae Biomass ◽  
Dietary Consumption ◽  
Acid Consumption

Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algaeChlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid inC. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses ofC. vulgarisare explored as means to improve dietary quality and, ultimately, human health.

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