scholarly journals Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1408
Author(s):  
Francesco Corrias ◽  
Alessandro Atzei ◽  
Angelica Giglioli ◽  
Viviana Pasquini ◽  
Alessandro Cau ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Technological Process ◽  
Biochemical Composition ◽  
Lipid Fraction ◽  
Mugil Cephalus ◽  
Total Amino Acid ◽  
Grey Mullet ◽  
Salting Out ◽  
Organoleptic Characteristics

Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics.

Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 60-64
Author(s):  
Fitri ◽  
A. Laga ◽  
Z. Dwyana ◽  
A.B. Tawali
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Green Bean ◽  
Total Amino Acid ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

scholarly journals Chemical composition of the leaves of tea bush (Ocimum gratissium L.)

2015 ◽  
Vol 50 (2) ◽  
pp. 93-108
Author(s):  
EI Adeyeye ◽  
MA Oyarekua
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Quality Criteria ◽  
Quality Parameters ◽  
Trace Minerals ◽  
Total Amino Acid

Tea bush leaves are important in the preparation of soups. Crude fat was 5.20g/100g. High value results (g/100g): protein (28.9), carbohydrate (36.2), ash (9.40), fibre (14.1); fatty acid (4.16g/100g) with energy value (154kJ/100g). High major minerals were: Ca, Mg, K and P, high trace minerals were: Fe, Cu, Mn and Zn. Mineral ratios within nutritional standards: Na/K, Ca/P and [K/(Ca + Mg)]. In amino acid composition, highest concentrated amino acid was Glu (11.0g/100g), second was Leu (7.65g/100g), total amino acid (87.2g/100g). Essential amino acid (with His) was 42.5g/100g (48.7%). Quality parameters obtained in the results: Leu/Ile (1.59), % Cys/TSAA (42.3), P-PER (2.49) and EAAI (1.18). On quality criteria, Lys was limiting in the three criteria used. Fatty acid had values of SFA (30.9%), MUFA (5.60%), PUFA (63.5%), PUFA/SFA (2.06), n-6/n-3 (1.52), EPA/DHA (1.39). Total phospholipids (44.1mg/100g) with phosphatidylcholine (15.9), phosphatidylinostitol (14.9) predominating. Cholesterol was 0.00mg/100g, sitosterol was 26.3mg/100g (61.5%).Bangladesh J. Sci. Ind. Res. 50(2), 93-108, 2015

BIOCHEMICAL COMPOSITION,AMINO ACID AND FATTY ACID COMPOSITION IN JUVENILE OF MIICHTHYS MIIUY UNDER SHORT-TIME STARVATION

2009 ◽  
Vol 33 (2) ◽  
pp. 230-235 ◽  
Author(s):  
Min-Hai LIU ◽  
Hai-Zhong LUO ◽  
Rong-Bin FU ◽  
Zhi-Lan PENG ◽  
Zhao-Hong SHI ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Biochemical Composition ◽  
Short Time ◽  
Miichthys Miiuy

scholarly journals Proximate, amino acid, fatty acid and mineral composition of Grey mullet, Mugil cephalus L: A comparative study between the culture and wild resources in different size groups and potential contribution to nutritional security

2020 ◽  
Author(s):  
Syama Dayal ◽  
Rajabdeen Jannathulla ◽  
Kondusamy Ambasankar ◽  
Kumaraguru Vasagam ◽  
Koyadan Vijayan
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Mineral Composition ◽  
Mugil Cephalus ◽  
Potential Contribution ◽  
Potential Candidate ◽  
Crude Lipid ◽  
Nutritional Security ◽  
Adult Human ◽  
Size Groups

Abstract Mugil cephalus is widely distributed across all oceans and it is a potential candidate species for aquaculture. Nutrient profiling in terms of proximate, amino acid, fatty acid and mineral composition was analyzed in muscle tissue of M. cephalus sourced from culture and wild with four different sizes (100–150 g, 151–250 g, 251–500 g and > 500 g). Results of proximate composition revealed that both the factors (resource and size) had a significant (P < 0.05) effect on moisture, crude lipid, total ash and gross energy but not on crude protein and crude fibre. Though the amino acid composition was not influenced by resource and size, the level of essential amino acids of ideal protein was higher than the recommended level by FAO/WHO for phenylalanine (43.29–45.60%), tryptophan (36.60-39.02%) and lysine (33.61–41.51%). Fatty acids like C14:0, C16:0, C18:0, C18:1c, C18:2c and γC18:3 was significantly (P < 0.05) high in cultured species compared to wild caught fish, irrespective of the size groups and the reverse was true for αC18:3, C20:4 and C20:5. The amount of calcium, phosphorus, sodium and potassium was significantly (P < 0.05) higher by 10.68, 5.82, 9.31 and 6.93% in wild caught fish than its counterpart. The potential contribution of this fish to nutritional security in terms of its daily value (DV) was calculated for one serving of 100 g fish to adult human being. Results revealed that lysine, methionine, threonine, tryptophan and EPA + DHA were considered as outstanding nutrients in this fish, irrespective of their source and size as their DV crossed > 70%. Similarly, isoleucine, leucine, phenylalanine and valine could also able to meet 50–70% of the daily needs of adult human indicating the nutritional richness of both wild and cultured M. cephalus regardless of its size.

Determination of Chemical Composition, Nutritional Ingredients and Bioactive Compounds of Three Cultivars of Mango Seeds

2014 ◽  
Vol 962-965 ◽  
pp. 1211-1216
Author(s):  
Ji Hua Li ◽  
Xiao Bing Huang ◽  
Shao Dan Peng ◽  
Wei Jing ◽  
Li Jing Lin
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Total Amino Acid ◽  
Flavonoid Content ◽  
High Moisture ◽  
Crude Fibre ◽  
Crude Fibre Content

Three principal mango cultivars (Yuexi No.1, Tainong No.1 and Guifei) grown in Guangdong province in China were selected, and their chemical composition, nutritional ingredients including fatty acid and amino acid, and bioactive compounds such as phenolics and flavonoids were characterized and compared. The results showed the mango seeds had high moisture content (64.74-71.84%) and crude fibre content (50.86-60.62%), and the seeds of Yuexi No.1 had the lowest content of protein (1.21%), total lipid (1.47%), total sugar (2.79%), and highest content of Ca (537.02 mg/100 g), Na (22.60 mg/100 g), Zn (6.13 mg/100 g), Fe (17.02 mg/100 g) compared with the other two cultivars. The total amino acid (AA) in Guifei seeds (4.33%) was the highest, but the proportion of essential AA was the lowest. Seven fatty acid compounds were found in the three varieties. Moreover, Tainong No.1 had highest content of total phenolics (10.82%) followed with Guifei (1.86%) and Yuexi No.1 (1.06%), while the flavonoid content of Tainong No.1 was 2.71%, higher than Yuexi No.1 (0.37%) and Guifei (0.70%).

Fatty acid and amino acid profiles of spawned eggs of striped mullet, Mugil cephalus L.

Aquaculture ◽  
1992 ◽  
Vol 105 (1) ◽  
pp. 83-94 ◽  
Author(s):  
Clyde S. Tamaru ◽  
Harry Ako ◽  
Cheng-Sheng Lee
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Mugil Cephalus ◽  
Striped Mullet ◽  
Amino Acid Profiles
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