scholarly journals Nutritive Value of 11 Bee Pollen Samples from Major Floral Sources in Taiwan

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2229
Author(s):  
Pei-Shou Hsu ◽  
Tzu-Hsien Wu ◽  
Meng-Yuan Huang ◽  
Dun-Yan Wang ◽  
Ming-Cheng Wu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Dry Mass ◽  
Bidens Pilosa ◽  
Bee Pollen ◽  
Rhus Chinensis ◽  
Minimum Requirements ◽  
Total Fatty Acids

Bee pollen is a nutrient-rich food that meets the nutritional requirements of honey bees and supports human health. This study aimed to provide nutritive composition data for 11 popular bee pollen samples (Brassica napus (Bn), Bidens pilosa var. radiata (Bp), Camellia sinensis (Cs), Fraxinus griffithii (Fg), Prunus mume (Pm), Rhus chinensis var. roxburghii (Rc), Bombax ceiba (Bc), Hylocereus costaricensis (Hc), Liquidambar formosana (Lf), Nelumbo nucifera (Nn), and Zea mays (Zm)) in Taiwan for the global bee pollen database. Macronutrients, such as carbohydrates, proteins, and lipids, were analyzed, which revealed that Bp had the highest carbohydrate content of 78.8 g/ 100 g dry mass, Bc had the highest protein content of 32.2 g/ 100 g dry mass, and Hc had the highest lipid content of 8.8 g/ 100 g dry mass. Only the bee pollen Hc completely met the minimum requirements of essential amino acids for bees and humans, and the other bee pollen samples contained at least 1–3 different limiting essential amino acids, i.e., methionine, tryptophan, histidine, valine, and isoleucine. Regarding the fatty acid profile of bee pollen samples, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:3) were predominant fatty acids that accounted for 66.0–97.4 % of total fatty acids. These data serve as an indicator of the nutritional quality and value of the 11 bee pollen samples.

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

scholarly journals A Review of Fatty Acid and Amino Acids Profile from Pasteurized Egg Liquids Produced in Romania

2018 ◽  
Vol 75 (2) ◽  
pp. 143
Author(s):  
Andreea Cătălina NISTOR ◽  
Lucia Iuliana NISTOR (COTFAS) ◽  
Marius Giorgi USTUROI
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
High Performance ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Main Constituent ◽  
Chromatography Method ◽  
Body Development ◽  
Total Fatty Acids ◽  
Gas Chromatographic Method

Egg is a rich source of nutrients, such as high-quality protein (containing the ideal proportion of amino acids necessary for human body development) and a rich variety of vitamins and minerals. Liquid egg products have grown to a large extent in the food industry and beyond, which is an important reason to know their quality. For the analysis was used fresh pasteurized yolk and white wrapped bag in box. The fatty acids were determined by gas chromatographic method and amino acids by high performance liquid chromatography method. The results indicated that 34% of total fatty acids analyzed are saturated fatty acids, the main constituent being palmitic acid (25%) and 66% are unsaturated acids and the main constituent is oleic acid (37%). The rate of essential amino acids which are in pasteurized liquid white represents 46% from total analyzed amino acids and in the case of yolk the share is 44%. From obtained data for fatty acids content our limits are higher for polyunsaturated acids than those indicated by other researchers, and for monounsaturated acids are lower than data obtain by other authors. Regarding the essential amino acids content, the obtained data have higher values than the ones obtain by other authors. A possible explanation for the fluctuations in the profile of fatty acids and amino acids could be the feed distributed to the birds from which the eggs are obtained.

scholarly journals A Microethnographic and Ethnobotanical Approach to Llayta Consumption Among Andes Feeding Practices

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 202 ◽  
Author(s):  
Mailing Rivera ◽  
Alexandra Galetović ◽  
Romina Licuime ◽  
Benito Gómez-Silva
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Rural Communities ◽  
Social Representations ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Feeding Practice ◽  
Northern Chile ◽  
Cultural Changes ◽  
Total Fatty Acids

Llayta is a dietary supplement that has been used by rural communities in Perú and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an ingredient for human consumption. The biomass has a substantial content of essential amino acids (58% of total amino acids) and polyunsaturated fatty acids (33% total fatty acids). This ancestral practice is being lost and the causes were investigated by an ethnographic approach to register the social representations of Llayta, to document how this Andean feeding practice is perceived and how much the community knows about Llayta. Only 37% of the participants (mostly adults) have had a direct experience with Llayta; other participants (mostly children) did not have any knowledge about it. These social responses reflect anthropological and cultural tensions associated with a lack of knowledge on Andean algae, sites where to find Llayta, where it is commercialized, how it is cooked and on its nutritional benefits. The loss of this ancestral feeding practice, mostly in northern Chile, is probably associated with cultural changes, migration of the rural communities, and very limited access to the available information. We propose that Llayta consumption can be revitalized by developing appropriate educational strategies and investigating potential new food derivatives based on the biomass from the isolated Llayta cyanobacterium.

scholarly journals Effect of Sex and Age on Nutritional Content in Wild Axis Deer (Axis axis Erx.) Meat

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1560
Author(s):  
Nikolina Kelava Ugarković ◽  
Miljenko Konjačić ◽  
Zvonimir Prpić ◽  
Kristijan Tomljanović ◽  
Damir Ugarković
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Axis Axis ◽  
Iron And Zinc ◽  
Total Fatty Acids ◽  
Axis Deer

The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.

Chemical Composition of Broussonetia Papyrifera Flowers

2011 ◽  
Vol 236-238 ◽  
pp. 2581-2585 ◽  
Author(s):  
Jie Sun ◽  
Chu Shu Zhang ◽  
Li Na Yu ◽  
Jie Bi ◽  
Shao Fang Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Crude Protein ◽  
Unsaturated Fatty Acids ◽  
Food Additives ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Broussonetia Papyrifera ◽  
Total Fatty Acids

Corolla and receptacle of Broussonetia papyrifera from South China were analyzed separately for chemical composition. In this plant’s corolla，the crude protein, crude fat and carbohydrates were 7.08％, 3.72％ and 64.73% respectively in dry weight. In the receptacle, the crude protein, crude fat and carbohydrates were 4.75％, 8.08％ and 67.03% respectively. Unsaturated fatty acids concentration was 68% of total fatty acids. The percentage of the essential amino acids (EAAs) in total amino acids was 34.52%in corolla and 27.96% in receptacle. Furthermore，many mineral celements composition and vitamins are rich in B. papyrifera flowers. In corolla, calcium is 10015 mg/kg, magnesium is 1989.6 mg／kg, zinc is 62.6 mg／kg, iron is 306.6 mg／kg, VE is 1.35mg/100g．These results suggest that, the fiowers could be used in dietary supplements preparations or as food additives.

scholarly journals Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

2006 ◽  
Vol 49 (2) ◽  
pp. 194-204 ◽  
Author(s):  
J. Wołoszyn ◽  
J. Książkiewicz ◽  
T. Skrabka-Błotnicka ◽  
G. Haraf ◽  
J. Biernat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Cholesterol Content ◽  
Point Of View ◽  
Population Type

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

scholarly journals A Microethnographic and Ethnobotanical Approach to Llayta Consumption among the Andes Feeding Practices

2018 ◽  
Author(s):  
Mailing Rivera ◽  
Alexandra Galetovic ◽  
Romina Licuime ◽  
Benito Gómez-Silva
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Rural Communities ◽  
Social Representations ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Feeding Practice ◽  
Northern Chile ◽  
Cultural Changes ◽  
Total Fatty Acids

Llayta is a dietary supplement used by rural communities in Per&uacute; and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an ingredient for human consumption. The biomass has a substantial content of essential amino acids (58% of total amino acids) and polyunsaturated fatty acids (33% total fatty acids). This ancestral practice is being loss and the causes were investigated by an ethnographic approach to register the social representations of Llayta, to document how this Andean feeding practice is perceived and how much the community knows about Llayta. Only 37% of the participants (mostly adults) have had a direct experience with Llayta; other participants (mostly children) did not have any knowledge about it. These social responses reflect anthropological and cultural tensions associated to lack of knowledge on Andean algae, sites where to find Llayta, where it is commercialized, how it is cooked and on its nutritional benefits. The loss of this ancestral feeding practice, mostly on northern Chile, is probably associated to cultural changes, migration of the rural communities, and a very limited access to the available information. We propose that Llayta consumption can be revitalized by developing appropriate educational strategies and investigating potential new food derivatives based on the biomass from the isolated Llayta cyanobacterium.

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

scholarly journals Nutritional components of the sea cucumber Holothuria scabra

2017 ◽  
Vol 7 (3) ◽  
pp. 168 ◽  
Author(s):  
Morakot Sroyraya ◽  
Peter J. Hanna ◽  
Tanapan Siangcham ◽  
Ruchanok Tinikul ◽  
Prapaporn Jattujan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Stearic Acid ◽  
Sea Cucumber ◽  
Body Wall ◽  
Essential Fatty Acids ◽  
Essential Amino Acids ◽  
Whole Body ◽  
Holothuria Scabra ◽  
Arachidonic Acids

Background: Holothuria scabra is one of the most commercially important species found in the Pacific region. The sea cucumber extracts have been widely reported to have beneficial health effects. The aim of this study was to determine the nutritional compositions of H. scabra, and compare its important nutritional contents with that of other species.Methods: The sea cucumbers were dissected, sliced into small pieces, and then freeze-dried. The nutritional compositions, including proximate composition, amino acids, fatty acids, collagen, GABA, Vitamin A, C, and E of the whole body and body wall of H. scabra, were analyzed.Results: H. scabra contained a high quantity of protein (22.50% in whole body and 55.18% in body wall) and very low lipids (1.55% in whole body and 1.02% in body wall). The three most abundant amino acids found in both the whole body and body wall were glycine, glutamic acid, and proline. The main fatty acids found in the whole body were stearic acid and nervonic acid, and in the body wall were arachidonic acid and stearic acid. The whole body and body wall also contained high levels of essential amino acids, essential fatty acids, and collagen, in addition to moderate amounts of vitamin E and low amounts of GABA and vitamin C.Conclusions: The sea cucumber, H. scabra, contained high quantity of protein and very low lipid. It contained high essential amino acids, essential fatty acids, nervonic and arachidonic acids, and collagen, which also contained GABA, vitamin C, and vitamin E.Keywords: sea cucumber; Holothuria scabra; nutrition components; functional food            

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