scholarly journals Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax

2021 ◽  
Vol 8 ◽  
Author(s):  
Navaneethan Raju ◽  
Saqib Gulzar ◽  
Natchaphol Buamard ◽  
Lukai Ma ◽  
Xiaoguo Ying ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Fatty Acid ◽  
Pacific White Shrimp ◽  
Weight Basis ◽  
Oxidation Products ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Astaxanthin Content ◽  
Wet Weight ◽  
Shrimp Oil

Shrimp oil from two different portions of Pacific white shrimp including cephalothorax and hepatopancreas was extracted using the mixture of hexane/isopropanol (1:1). The extracted oils from the cephalothorax (CPO) and hepatopancreas (HPO) were characterized for astaxanthin content, cholesterol levels, and fatty acid profiles. Nutrition indices of CPO and HPO were also compared. CPO had lower extraction yield (3.2 ± 0.1%, wet weight basis) than HPO (11.1 ± 0.5%, wet weight basis). High-performance liquid chromatography results indicated that the astaxanthin content in HPO was higher, compared to that of CPO. Nevertheless, the cholesterol level in HPO was 70% lower than that of CPO. Fatty acid profiles of HPO and CPO demonstrated that the polyunsaturated fatty acid (PUFA) content in HPO was higher than that of CPO. The amount of docosahexaenoic acid in the former was ~2 times higher than that of the latter. HPO contained 42.76 ± 0.36% PUFA, whereas PUFA content of CPO was 35.27 ± 0.19%. On the other hand, saturated fatty acids (SFA) were more pronounced in CPO (38.44 ± 0.26%) than HPO (30.82 ± 0.55%). Based on nutrition indices, namely, atherogenicity index, thrombogenicity index, hypocholesterolemic/hypercholesterolemic (h/H) ratio, and PUFA/SFA ratio, HPO possessed higher health benefit than CPO. The oxidation status of CPO and HPO measured in terms of peroxide value, thiobarbituric acid reactive substances, anisidine value, and conjugated dienes indicated that higher primary oxidation products were present in CPO, whereas HPO exhibited more secondary oxidation compounds. Fourier transform infrared spectra further substantiated the presence of oxidation products in CPO and HPO. Liquid chromatography-mass spectrometry identification showed the enhanced levels of phospholipids and glycolipids in the ethanolic fraction of CPO. Overall, HPO with a higher yield was more beneficial in terms of health benefits than CPO.

The occurrence of long chain polyprenols in leaves of plants of Rosaceae family and their isolation by time-extended liquid chromatography

1992 ◽  
Vol 70 (6) ◽  
pp. 448-454 ◽  
Author(s):  
Ewa Świeżewska ◽  
T. Chojnacki ◽  
W. J. Jankowski ◽  
K. Singh ◽  
J. Olsson
Keyword(s):  
Liquid Chromatography ◽  
Fatty Acid ◽  
Large Scale ◽  
Fatty Acid Esters ◽  
Large Scale Preparation ◽  
Scale Preparation ◽  
Wet Weight ◽  
Rosaceae Family ◽  
Acid Esters ◽  
Long Chain

The long chain polyprenols composed of 30 and more isoprene units from leaves of plants belonging to the genera Potentilla and Rosa have been described. They occur in the form of fatty acid esters. The composition of polyprenol mixture was species dependent and its content reached ca. 0.5% wet weight. Large scale preparation of individual polyprenols from a natural polyprenol mixture was performed using time-extended liquid chromatography on the hydrophobic gel Lipidex-5000.Key words: long chain polyprenols, Rosaceae.

Relationship between the unsaturated fatty acid profile of poultry meat and the volatile aldehydes produced by the meat

2007 ◽  
Vol 2007 ◽  
pp. 18-18
Author(s):  
C. Rymer ◽  
R.A. Gibbs ◽  
D.I. Givens
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Human Consumption ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Volatile Aldehydes

Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. PUFA are more oxidatively unstable than monounsaturated or saturated fatty acids, and the aldehydes produced by the n-3 PUFA during autoxidation have a lower taste threshold, and are much more unpalatable, than the aldehydes associated with autoxidation of the n-6 series of PUFA. The objective of this study was to determine what relationship there was between the fatty acid profiles of chicken meat that had been enriched (by dietary means) with VLC n-3 PUFA and the volatile aldehydes that were produced by the meat after it had been cooked.

scholarly journals Effect of fattening period length on intramuscular and subcutaneous fatty acid profiles in Iberian pigs finished in the montanera sustainable system

2020 ◽  
Author(s):  
Dolores Ayuso ◽  
Ana González ◽  
Francisco Peña ◽  
Francisco I Hernandez-Garcia ◽  
Mercedes Izquierdo
Keyword(s):  
Fatty Acid ◽  
Subcutaneous Fat ◽  
Marked Change ◽  
Strong Relationship ◽  
Period Length ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Fa Composition ◽  
Sustainable System ◽  
Fattening Period

Twenty-four extensively-reared Iberian pigs were used to study the influence of fattening period length (30, 60 or 90 days) on the fatty acid profiles of intramuscular and subcutaneous fat and the relationships between both profiles. Regarding fatty acid (FA) percentage, PUFA was greater in backfat and MUFA was greater in intramuscular fat (IMF), regardless fattening period length. The longer fattening period increased MUFA content in backfat (which had a more marked change in oleic acid) and decreased PUFA content in backfat and IMF, but it did not affect SFA content. Within the 3-layers subcutaneous backfat, SFA content was greater in the inner layer, MUFA was greater in the outer layer and PUFA was greater in both of these layers. The few differences in FA composition between both adipose tissues suggest that the changes due to the feeding regime are slow and, therefore, although the length of the fattening phase was increased, the fatty acid profile did not change substantially. The strong relationship between the FA profiles of IMF and backfat might be used to predict one profile from the other one when this latter was more readily available for sampling or analytical reasons.

scholarly journals Effect of Fattening Period Length on Intramuscular and Subcutaneous Fatty Acid Profiles in Iberian Pigs Finished in the Montanera Sustainable System

2020 ◽  
Vol 12 (19) ◽  
pp. 7937
Author(s):  
Dolores Ayuso ◽  
Ana González ◽  
Francisco Peña ◽  
Francisco I. Hernández-García ◽  
Mercedes Izquierdo
Keyword(s):  
Fatty Acid ◽  
Subcutaneous Fat ◽  
Marked Change ◽  
Strong Relationship ◽  
Period Length ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Fa Composition ◽  
Sustainable System ◽  
Fattening Period

Twenty-four extensively reared Iberian pigs were used to study the influence of fattening period length (30, 60 or 90 days) on the fatty acid profiles of intramuscular and subcutaneous fat and the relationships between both profiles. Regarding fatty acid (FA) percentage, PUFA was greater in backfat and MUFA was greater in intramuscular fat (IMF), regardless of fattening period length. The longer fattening period increased MUFA content in backfat (which had a more marked change in oleic acid) and decreased PUFA content in backfat and IMF, but it did not affect SFA content. Within the three-layer subcutaneous backfat, SFA content was greater in the inner layer, MUFA was greater in the outer layer and PUFA was greater in both of these layers. The few differences in FA composition between both adipose tissues suggest that the changes due to the feeding regime are slow and, therefore, although the length of the fattening phase was increased, the fatty acid profile did not change substantially. The strong relationship between the FA profiles of IMF and backfat might be used to predict one profile from the other one when the latter is more readily available for sampling or analytical reasons.

scholarly journals Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification

2018 ◽  
Vol 20 (3) ◽  
pp. 456
Author(s):  
Dini Wulan Dari ◽  
Made Astawan ◽  
Sugeng Heri Suseno
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Raw Materials ◽  
Purification Process ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Sardine Oil ◽  
By Products

Fish oil production in Indonesia is not only sourced from fish raw materials, but also could be<br />processed by products of canning and fish siege through purification process. The result of purification<br />with one process was not satisfy yet for the parameter oxidation quality fulfillment aspect. Therefore, fish<br />oil by products of fish encircling need to be purified more intensively, such as stratified purification one of<br />them through the process of stratified purification. The aim of this study was to improve the quality of fish<br />oil by-product through stratified purification. The multilevel purification of once purification (P1), twice<br />purification (P2), and three times purification (P3) gives varying results on physical properties, oxidation<br />parameters, and fatty acid profiles. The color of the brightest fish oil was found in sample P2, the lowest<br />density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample (44.42%), FFA was lowest<br />in P3 sample (0.37%), The lowest PV in the P1 sample (25.59 meq / kg), the lowest TOTOX in the P1 sample<br />(48.11 meq / kg), and the highest PUFA content in the fatty acid composition found in sample P2 (37.02%).<br />Purified sardine oil extracted from by products of fish stamping by three-stage purification, FFA parameters<br />are able to meet the criteria of IFOS 2014 standards, while for PV, AnV, and TOTOX parameters are able to<br />meet IFOMA standards.<br /><br />

Determination of Erythrocyte Fatty Acids by Capillary Gas Liquid Chromatography

1987 ◽  
Vol 24 (3) ◽  
pp. 293-300 ◽  
Author(s):  
Andrew J Taylor ◽  
Harry I Pandov ◽  
Nigel Lawson
Keyword(s):  
Fatty Acids ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Erythrocyte Membranes ◽  
Gas Liquid Chromatography ◽  
Fatty Acid Profiles ◽  
Chromatography Method ◽  
Liquid Chromatography Method ◽  
Arachidonic Acids

A capillary gas liquid chromatography method was established for the routine determination of fatty acid profiles from washed erythrocyte membranes. Only the five major fatty acids found in erythrocytes (palmitic, stearic, oleic, linoleic and arachidonic acids) had acceptable precision (CVs <10·0%) for use in establishing quantitative differences between groups of individuals. Reference values were established for the relative amounts of these five fatty acids in adults. Significant alterations in the relative concentrations of oleic and arachidonic acids were found after storage at +4°C for 24 h, which has important implications in the study of changes in erythrocyte fatty acids in cancer and diabetes.

scholarly journals Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

2016 ◽  
Vol 66 (3) ◽  
pp. 359-372 ◽  
Author(s):  
Vesna Đorđević ◽  
Jasna Đorđević ◽  
Milan Baltić Ž. ◽  
Milica Laudanović ◽  
Vlado Teodorović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Soybean Meal ◽  
Monounsaturated Fatty Acids ◽  
The Other ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Feeding Study

AbstractThe aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P<0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P<0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P<0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at −20°C for 3, 6, 9 and 12 months.

Sign in / Sign up

Export Citation Format

Share Document