scholarly journals Physical, Nutritional and Functional Properties of Walnuts Genotypes (Juglans regia L.) from Romania

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1092
Author(s):  
Olimpia A. Iordănescu ◽  
Isidora Radulov ◽  
Ioana P. Buhan ◽  
Ileana Cocan ◽  
Adina A. Berbecea ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Statistical Analysis ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Mineral Content ◽  
Juglans Regia ◽  
Kernel Weight ◽  
Kernel Color ◽  
The World ◽  
Proximate Chemical Composition

Walnut (Juglans regia L.) is the oldest fruit grown in the world and grows spontaneously almost throughout Romania. In this study, the physical properties and chemical composition of twenty types of walnuts from three different locations in Romania were studied. The physical analyzes that were performed were: walnut dimensions and shape properties (nut diameter, nut length, nut shape and nut size), fruit properties (walnut weight, walnut kernel weight and percentage of kernel) and external properties of walnut (walnut kernel extraction, kernel color and shell roughness). The proximate chemical composition (content of water, ash, lipids, proteins and carbohydrates) was determined by standardized AOAC methods, while fatty compounds were determined by GSMS. Water content ranged from 1.23% to 5.00%, mineral content between 1.31% and 2.49%, lipids content between 56.09% and 66.56% and protein content ranged between 12.73% and 20.413%. Based on these, the carbohydrate content and nutritional value of the 20 walnut samples were calculated. In all samples, saturated palmitic acid (C16:0) and stearic acid (C18:0) as well as unsaturated oleic (C18:1), linoleic (C18:2) and linolenic (C18:3) fatty acids were determined. A statistical analysis was also performed correlating the results obtained from the chemical analyzes of the walnuts.

scholarly journals Quality and dietary value of pork meat of the Puławska and Złotnicka Spotted breeds, and commercial fattening pigs

2018 ◽  
Vol 18 (1) ◽  
pp. 281-291 ◽  
Author(s):  
Aleksandra Cebulska ◽  
Eva Václavková ◽  
Maria Bocian ◽  
Jan Dybała ◽  
Joanna Wiśniewska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Mineral Content ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Large White ◽  
Iron And Zinc ◽  
Dietary Value ◽  
Water Holding ◽  
Fattening Pigs

Abstract The aim of the study was to determine the quality and nutritional value of meat originating from pigs of Polish native pure breeds - the Puławska and Złotnicka Spotted as well as the commercial four-breed crossbreds F1 (Large White × Polish Landrace) × F1 (Duroc × Pietrain). Physicochemical properties of meat were evaluated, such as acidity, water holding capacity, tenderness, and color parameters. In addition, functional properties of meat were determined: nutritional value, mineral content and fatty acid profile. The dietetic indices of meat were also determined. The smallest acidity of muscle tissue was characteristic of the meat of the Puławska breed and the smallest meat drip loss was found in both native breeds (P≤0.01). This can confirm their greater technological suitability. The most tender was meat obtained from pigs of the Puławska breed (36.07 N/cm2). The darker color was characteristic of the pig meat of the Złotnicka Spotted breed (L* = 49.19) (P≤0.01). Meat of all three groups of the tested pigs had the quality characteristics related to normal meat. The highest content of protein was found in the Złotnicka Spotted meat (25.23%) at optimum fat content (2.25%). The high content of ash (1.63%) recorded in the Złotnicka Spotted meat meant higher content of macro and microelements, especially iron and zinc, as compared to meat of the four-breed crossbreds (P≤0.01). The highest amount of monounsaturated fatty acids (52.72%) was recorded in porcine meat of the Puławska breed, while content of polyunsaturated fatty acids was the highest in meat of the four-breed crossbreds (16.77% vs. 9.32% and 15.19%) (P≤0.01). No differences were found between the groups tested for atherogenic index. In terms of most physicochemical and functional characteristics, meat of native pig breeds was superior to the meat of commercial pigs from mass-production.

scholarly journals Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1416 ◽  
Author(s):  
Ângela Fernandes ◽  
Nikolaos Polyzos ◽  
Spyridon A. Petropoulos ◽  
José Pinela ◽  
Elizandra Ardohain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Chemical Composition ◽  
Plant Growth ◽  
Malic Acid ◽  
Mediterranean Region ◽  
Nutritional Value ◽  
Linoleic Acid Content ◽  
Total Sugars ◽  
Phytochemical Composition

In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.

scholarly journals Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 227 ◽  
Author(s):  
Celso Manuel Cristovão Mandume ◽  
Narcisa M. Bandarra ◽  
Joana Raimundo ◽  
Helena Maria Lourenço ◽  
Susana Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Essential Elements ◽  
Edible Tissues ◽  
Amino Acid Profiles ◽  
Cadmium Lead

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

scholarly journals Proximate chemical composition and biological profile of fatty acids of Withania somnifera L dunal

2013 ◽  
Vol 7 (27) ◽  
pp. 2034-2039
Author(s):  
Uddin Ghias ◽  
Rauf Abdur ◽  
Gul Sumaira ◽  
Saleem Muhammad ◽  
Umar Salma ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Withania Somnifera ◽  
Biological Profile ◽  
Proximate Chemical Composition

scholarly journals PERUBAHAN KOMPOSISI KIMIA KIJING LOKAL (Pilsbryoconcha exilis) SEGAR DAN KUKUS

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 148-159
Author(s):  
Nurjanah Nurjanah ◽  
Agoes M. Jacoeb ◽  
Taufik Hidayat
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Research Method ◽  
Mineral Content ◽  
Local Community ◽  
Saturated Fatty Acids ◽  
Amino Acid Content ◽  
Cholesterol Content ◽  
Low Cholesterol

Local mussel is a type of shellfish which is rich in minerals, fatty acids and essential amino acids and has a low cholesterol content. The local gravestone is currently only used as food by the local community which is processed by steaming. This study aims to determine the chemistry of the local gravestone. The research method used was morphometric, proximate analysis, amino acids using HPLC, fatty acids using GC, and minerals using AAS. The proximate results showed that the air and fat content decreased, while the ash, protein, and carbohydrate content increased due to the steaming process. Saturated fatty acids in local mussels tend to rise after steaming, except for palmitic which has decreased, while unsaturated fatty acids have decreased after steaming. Protein The salt-soluble content of local mussel is higher in air-soluble protein. The highest amino acid content is glutamic acid. The highest macro mineral content in local mussel meat is calcium 5,808.85 ppm, and the highest is sodium at 51.46 ppm, while the highest micro mineral is iron at 445.06 ppm, and the best is copper at 0.16 ppm . Generally, the chemical composition of local mussels on average decreased after the steaming process.

scholarly journals Some Pomological Properties of Promising Seed Propagated Walnut Genotypes from Inner Turkey

2019 ◽  
Vol 47 (4) ◽  
pp. 1094-1099
Author(s):  
Aysen KOC ◽  
Hakan KELES ◽  
Sezai ERCISLI
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Linoleic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Fumaric Acid ◽  
Juglans Regia ◽  
Kernel Weight ◽  
Digital Object Identifier ◽  
Digital Object

In this study, fruits from seed propagated walnut (Juglans regia L.) trees were collected two consecutive years in harvest seasons in Yozgat province in Turkey.  Considering two years results, promising five genotypes were determined as cultivar candidate. In the promising genotypes, nut weight ranged from 12.55 (Y11) to 15.08 g (Y15), kernel weight ranged from 5.23 (Y11) to 7.34 g (Y15) and kernel ratio varied between 41.67 (Y11) to 50.84% (Y1), respectively. Linoleic acid was the only polyunsaturated fatty acids and oleic, palmitoleic and gondoic acids determined as major monounsaturated acids ranged from 30.36 to 48.43%, 0.05 to 0.14% and 0.22 to 0.29%, respectively. Propylparaben was the major phenolic acid among the determined phenolic acids in fruits of all five promising genotypes and Y16 had the highest amount of propylparaben (128.08 mg per kg) in its kernel. Malic and tartaric acid were the major organic acids in walnut kernels ranged from 47.88 to 78.51 mg per 100 g and 30.27 to 49.60 mg per 100 g, respectively. L-ascorbic acid was the another organic acids in walnut kernels ranged from 10.71 to 19.71 mg per 100 g. Citric acid was non-determined in kernels of Y1, Y14 and Y15 but determined at kernels of Y11 and Y16 as 4.51 and 7.55 mg per 100 g, respectively. It was determined that the oxalic, malonic, succinic, maleic and fumaric acid contents varied between 8.39-12.08 mg per 100 g, 6.02-9.19 mg per 100 g, 2.86-5.32 mg per 100 g, 0.26-3.00 mg per 100 g and 0.26-0.58 mg per 100 g, respectively.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 4, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals PHYSICOCHEMICAL PROPERTIES OF ENAMEL AFTER MICROABRASION TECHNIQUE

2014 ◽  
Vol 2 (2) ◽  
pp. 176 ◽  
Author(s):  
Carlos Eduardo Dos Santos Bertoldo ◽  
Nubia Inocencya Pavesi Pini ◽  
Diogo De Azevedo Miranda ◽  
Anderson Catelan ◽  
Gláucia Maria Bovi Ambrosano ◽  
...  
Keyword(s):  
Surface Roughness ◽  
Statistical Analysis ◽  
Chemical Composition ◽  
Hydrochloric Acid ◽  
Chemical Analysis ◽  
Mineral Content ◽  
Artificial Saliva ◽  
Sem Analysis ◽  
And Control ◽  
Diamond Paste

AIM: This study aimed to evaluate the enamel microhardness, surface roughness, and chemical composition after microabrasion technique, followed by polishing and different immersion times in artificial saliva. MATERIALS AND METHODS: Ninety enamel blocks (25 mm2) from bovine incisors were divided into two groups (G1 and G2), and then subdivided in five subgroups (n = 9) according to their microabrasion treatment and polishing with a diamond paste: 35% phosphoric acid and pumice (H3PO4+Pum) and polishing; just H3PO4+Pum; 6.6% hydrochloric acid and silica (HCl+Sil) and polishing; just HCl+Sil; and control (no treatment). For G1, roughness and microhardness analyses were performed before (L1) and after (L2) microabrasion. After 15 (L3) and 30 (L4) days of immersion in artificial saliva, microhardness analysis was also performed. After (L4) analysis, the specimens were subjected to SEM analysis. G2 was used for the chemical analysis using energy dispersion testing (EDS). The data was subjected to statistical analysis (α = 5%). For roughness, L2 presented higher values than L1, except for the polished groups. For microhardness, L2 presented higher values than L1, except for unpolished groups. The L3 and L4 did not differ and were higher than L1. RESULTS: No changes were observed in the phosphorus concentrations of the microabrasioned enamel. However, the specimens treated with HCl+Sil were observed as having decreased calcium and increased chlorine and silica on the EDS test. CONCLUSION: Microabrasion followed by polishing and immersion in artificial saliva for 15 days is enough to increase the microhardness of microabrasioned enamel surfaces, although the microabrasion procedure can alter the mineral content of the enamel.

Chemical Composition of Backfat in 58 kg Pig Carcasses Covering a Wide Range of Fat Thickness

1988 ◽  
Vol 1988 ◽  
pp. 69-69
Author(s):  
M. Enser ◽  
J.D. Wood ◽  
C.B. Moncrieff ◽  
A.J. Kempster
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Energy Content ◽  
Saturated Fatty Acids ◽  
Wide Range ◽  
Fat Thickness ◽  
Pig Carcasses

The chemical composition of pig backfat determines its physical properties of firmness and cohesiveness as well as its nutritional value. The firmness of the tissue depends upon its content of saturated fatty acids, particularly stearic, which make it harder; and unsaturated fatty acids, particularly linoleic, which make it softer. Cohesiveness depends upon the connective tissue and fat content and the compositon of these; soft fat and low cohesiveness frequently being found together. Nutritional value may be judged by the energy content of the tissue, which increases in proportion to its lipid content, or by the ratio of polyunsaturated fatty acids to saturated fatty acids (P:S ratio), used by COMA to indicate the desirability of the fat as a risk factor for cardiovascular disease. There is evidence that as fatness has been reduced in British pigs, composition has changed with consequences for these characteristics.

scholarly journals Sturgeon Meat and Caviar Quality from Different Cultured Species

Fishes ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 9 ◽  
Author(s):  
Annalaura Lopez ◽  
Mauro Vasconi ◽  
Federica Bellagamba ◽  
Tiziana Mentasti ◽  
Vittorio Maria Moretti
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Production Plant ◽  
Linear Discriminant ◽  
Flame Ionization ◽  
Fat Reserves ◽  
Species Specific

Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Mainly, fatty acid (FA) profile of eggs and caviar, determined by Gas-Chromatography coupled to Flame Ionization Detection, showed variability in the interspecific comparison, highlighted by chemometric methods (Linear Discriminant Analysis). Generally, all samples showed a prevalence of unsaturated fatty acids with respect to saturated ones, reaching a content of polyunsaturated fatty acids (PUFA) between the 40% and the 50% of total FA. A remarkable presence of n3 series PUFA was detected in all samples and a selective deposition of many FA into eggs’ cellular membranes, yolk lipid and body fat reserves, imputable to the different biological role of single FA during sturgeon reproduction, was evidenced. Chemical composition of sturgeon flesh samples evidenced a high-protein and medium-fat content, characterized by a FA profile of high nutritional value. Moreover, color parameters (redness, yellowness, brightness, Chroma) were measured on sturgeon fillets, showing many species-specific characteristics of sturgeon meat.

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