scholarly journals Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 676 ◽  
Author(s):  
Francesco Giuseppe Galluzzo ◽  
Gaetano Cammilleri ◽  
Alessandro Ulrici ◽  
Rosalba Calvini ◽  
Andrea Pulvirenti ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Principal Component ◽  
Monounsaturated Fatty Acids ◽  
Land Snail ◽  
Land Snails ◽  
Multivariate Statistical ◽  
Valuable Source ◽  
Total Fatty Acids

The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T. pisana, C. aspersum and E. vermiculata samples, respectively) and a species-specific variation of saturated fatty acid (SFA) contents. Oleic acid remained the most abundant FA of all of the snails species examined, accounting for up to 29.95% of the total FA content. A relevant decrease of ɷ3/ɷ6 ratio was found only for T. pisana samples. The principal component analysis (PCA) showed a separation of the snail samples in terms of species and heat treatment. The results of this work suggest land snails as a valuable source of MUFA and PUFA contents and boiling as appropriate treatment, according to the maintenance of healthy properties.

scholarly journals Evaluation of Chemical Variability of Cured Vanilla Beans (Vanilla tahitensis and Vanilla planifolia)

2009 ◽  
Vol 4 (10) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Christel Brunschwig ◽  
François Xavier Collard ◽  
Jean-Pierre Bianchini ◽  
Phila Raharivelomanana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dry Matter ◽  
Monounsaturated Fatty Acids ◽  
Vanilla Planifolia ◽  
Chemical Variability ◽  
Total Fatty Acids ◽  
Curing Method ◽  
Fatty Acid Compositions

In order to establish a chemical fingerprint of vanilla diversity, thirty samples of V. planifolia J. W. Moore and V. tahitensis G. Jackson cured beans from seven producing countries were examined for their aroma and fatty acid contents. Both fatty acid and aroma compositions were found to vary between vanilla species and origins. Vanillin was found in higher amounts in V. planifolia (1.7-3.6% of dry matter) than in V. tahitensis (1.0-2.0%), and anisyl compounds were found in lower amounts in V. planifolia (0.05%) than in V. tahitensis (1.4%-2.1%). Ten common and long chain monounsaturated fatty acids (LCFA) were identified and were found to be characteristic of the vanilla origin. LCFA derived from secondary metabolites have discriminating compositions as they reach 5.9% and 15.8% of total fatty acids, respectively in V. tahitensis and V. planifolia. This study highlights the role of the curing method as vanilla cured beans of two different species cultivated in the same country were found to have quite similar fatty acid compositions.

scholarly journals Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

2018 ◽  
Vol 10 (8) ◽  
pp. 80
Author(s):  
Yu Ge ◽  
Funing Ma ◽  
Bin Wu ◽  
Lin Tan
Keyword(s):  
Fatty Acids ◽  
Cluster Analysis ◽  
Fatty Acid ◽  
Morphological Characteristics ◽  
Principal Component ◽  
Persea Americana ◽  
Physicochemical Composition ◽  
Avocado Fruit ◽  
Total Fatty Acids ◽  
And Cluster Analysis

The physicochemical composition of avocado fruit has been well reported, but there is little detail on Chinese native avocado varieties. The present study investigated the morphological characteristics, oil contents, and fatty acid compositions of 16 avocado accessions grown in the tropical and subtropical regions of China. Eight fatty acids were identified and quantified by GC-MS. The major fatty acids of avocado pulp were palmitic, oleic, and linoleic acids, accounting for 78-91% of the total fatty acids content. The analysis of one-way variance (ANOVA) of the data revealed morphological and chemical differences between most of avocado accessions. Moreover, 16 avocado accessions were distinguished through a PCA scores scatter plot and cluster analysis based on fatty acid profiles. The results identified some remarkable characteristics of avocado accessions from different places of collection.

Screening of fatty acid composition in Nitzschia sp.

2017 ◽  
Vol 42 (3) ◽  
Author(s):  
Zeliha Demirel ◽  
Esra Imamoglu ◽  
Meltem Conk Dalay
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Content ◽  
Palmitoleic Acid ◽  
Dry Weight ◽  
Monounsaturated Fatty Acids ◽  
Growth Conditions ◽  
Light Intensities ◽  
Main Target ◽  
Total Fatty Acids

AbstractIntroduction:The main target of this study was to compare the effects of nitrogen limitation and light intensities on cell growth, lipid content and fatty acid profile ofMethods:F/2 medium and N-free F/2 medium were both tested at two different light intensities of 11 and 56 μEmResults:The presence of nitrogen led to more cells grown efficiently. Furthermore, the increase in chlorophyll content went parallel to the increase in dry weight. The most abundant saturated and monounsaturated fatty acids were pentadecanoic acid (C15:0) and palmitoleic acid (C16:1) which constituted 17%–42% and 15%–48% of total fatty acids for all growth conditions, respectively. It was recorded that palmitoleic acid was present at higher concentrations than palmitic acid.Discussion and conclusion:The noteworthy finding was that the lipid content increased with increasing the growth rate of

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Slaughter yield and dietary value of wild and cultured vendace (Coregonus albula)

2020 ◽  
Vol 28 (2) ◽  
pp. 91-98
Author(s):  
Zdzisław Zakęś ◽  
Renata Pietrzak-Fiećko ◽  
Mirosław Szczepkowski ◽  
Monika Modzelewska-Kapituła
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Natural Conditions ◽  
Coregonus Albula ◽  
Cultured Fish ◽  
Total Fatty Acids ◽  
Dietary Value ◽  
Formulated Feed

AbstractThis study focused on comparing slaughter yield, proximate composition, and fatty acid profiles of meat from wild vendace, Coregonus albula L. caught in natural conditions (lakes; group W) and from cultured vendace reared on formulated feed in recirculating systems (group C). The slaughter yield of gutted vendace (group C) was approximately 2% higher that the value determined in group W (P ≤ 0.05). Carcasses of cultured fish contained 2.5 times more fat in comparison to fish from group W (11.12 vs 4.86%), which was compensated for by water content. No differences in protein content were noted among groups (P > 0.05). The relative combined share of monounsaturated fatty acids (MUFA) in carcasses of fish from group C were significantly higher (49.98 vs 31.53% of total fatty acids (tFA)); however, the share of polyunsaturated fatty acids (PUFA), including n-3 PUFA, was lower at 18.55 vs 24.71% tFA and 8.36 vs 14.89% tFA (P ≤ 0.05), respectively. As a result of these lipid content values, the levels of the eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids and n-3 PUFA and PUFA, expressed in mg 100 g−1 carcass, in cultured vendace carcasses were significantly higher than those in the meat of wild vendace.

scholarly journals Comparison of lipid classes and fatty acid compositions of farmed and wild pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam

2020 ◽  
Vol 20 (4) ◽  
pp. 463-467
Author(s):  
Trinh Thi Thu Huong
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Crassostrea Gigas ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Pacific Oysters ◽  
Total Fatty Acids ◽  
First Time ◽  
Fatty Acid Compositions

Lipid classes and fatty acid compositions of the farmed (F-C. gigas) and wild (W-C. gigas) pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam were investigated for the first time. The results indicated that the lipid classes and fatty acid components of these oysters were insignificantly different. The total lipid of both studied oysters included six lipid classes, namely phospholipid (PL), sterol (ST), free fatty acid (FFA), triacylglycerol (TG), monoalkyldiacylglycerol (MADG), and hydrocarbon-wax (HW) in which TG and PL were dominated with the values of 48.4%, 41.8% for TG and 19.0%, 20.3% for PL in F-C. gigas and W-C. gigas, respectively. The fatty acids (FAs) content of F-C. gigas and W-C. gigas was similar. The saturated fatty acids (SFAs) content was 48.2% in total fatty acids (TFAs) of the F-C. gigas and 44.7% in TFAs of W-C. gigas, in which 16:0 was dominated in SFAs of both oysters with the value of 24.2% in F-C. gigas and 22.0% in W-C. gigas. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were 18.3%, 20.5% for MUFAs and 31.7%, 34.7% for PUFAs respectively in F-C. gigas and W-C. gigas. These MUFAs compositions contained 16:1n-7, 16:1n-5, 18:1n-9, 18:1n-7, 20:1n-11, 20:1n-9 and 20:1n-7, among them fatty acids 16:1n-7 (7.2% in F-C. gigas, 6.3% in W-C. gigas) and 18:1n-7 (6.6% in F-C. gigas, 7.4% in W-C. gigas) were the main MUFAs. PUFAs in these two oysters consisted of long-chain n-3 and n-6 fatty acids, in which 20:5n-3 (EPA) and 22:6n-3 (DHA) were dominated with the values of 12.7%, 13.9% for EPA in F-C. gigas and 6.5%, 6.0% for DHA in W-C. gigas.

Effects of Gamma Radiation on Microbiological Status, Fatty Acid Composition, and Color of Vacuum-Packaged Cold-Stored Fresh Pork Meat

2009 ◽  
Vol 72 (3) ◽  
pp. 556-563 ◽  
Author(s):  
VASSILIA J. SINANOGLOU ◽  
SPYROS KONTELES ◽  
ANTHIMIA BATRINOU ◽  
FOTIS MANTIS ◽  
KONSTANTINOS SFLOMOS
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Salmonella Enteritidis ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Contamination Level ◽  
Radiation Doses ◽  
Pork Meat ◽  
Total Fatty Acids

Pork meat samples were inoculated with high or low levels (106 or 103 CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to γ radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 ± 1°C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes ω-6/ω-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1ω-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.

Fatty acid composition as an indicator of carnivory in Antarctic krill, Euphausia superba

2000 ◽  
Vol 57 (S3) ◽  
pp. 31-37 ◽  
Author(s):  
G C Cripps ◽  
A Atkinson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Antarctic Krill ◽  
Saturated Fatty Acids ◽  
Euphausia Superba ◽  
Monounsaturated Fatty Acids ◽  
Pufa Content ◽  
South Georgia ◽  
Total Fatty Acids ◽  
Antarctic Krill Euphausia Superba

In a previous study at South Georgia, carnivory was invoked as a cause of high polyunsaturated fatty acid (PUFA) content of Antarctic krill, Euphausia superba. To examine this, krill were sampled and fed for 16 days exclusively on the locally abundant copepod Drepanopus forcipatus. After 16 days, the krill had increased their PUFA content from 28 to 54% of the total fatty acids. Concurrently, monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) decreased from 41 to 27%. Thus, the krill appeared to accumulate PUFAs as reflected in their diet of D. forcipatus, which also had a relatively high PUFA content (50%). Overall, the results support omnivorous feeding by krill at South Georgia during nonbloom periods. We propose that the ratio of PUFA to SFA content may be used to detect carnivory in the recent feeding history of krill and suggest that this may be an index which could be applied to other zooplankton.

scholarly journals Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca)

2020 ◽  
Vol 71 (1) ◽  
pp. 340
Author(s):  
N. Bouriga ◽  
S. Bejaoui ◽  
B. Jemmali ◽  
J. P. Quignard ◽  
M. Trabelsi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Neutral Lipids ◽  
Monounsaturated Fatty Acids ◽  
Sander Lucioperca ◽  
Fresh Tissue ◽  
Tissue Samples ◽  
Off Flavors ◽  
Total Fatty Acids ◽  
Total Fat

This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fillets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

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