scholarly journals Cytinus hypocistis (L.) L. subsp. macranthus Wettst.: Nutritional Characterization

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1111 ◽  
Author(s):  
Ana Rita Silva ◽  
Ângela Fernandes ◽  
Pablo A. García ◽  
Lillian Barros ◽  
Isabel C.F.R. Ferreira
Keyword(s):  
Fatty Acids ◽  
Significant Contribution ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Wild Plants ◽  
Free Sugars ◽  
Nutritional Compounds ◽  
Excellent Source ◽  
Palmitic Acids

The habit of eating wild plants in Europe is often associated with times of famine; an example of such is the nectar of Cytinus hypocistis (L.) L., a parasitic plant. To the authors’ best knowledge, there are no studies on its nutritional and chemical composition; thus, the whole C. hypocistis (L.) L. subsp. macranthus Wettst. plant (CH) and its nectar (NCH) were nutritionally and chemically characterized. The proximate composition of CH and NCH were very similar in terms of energy, ash, and carbohydrate content. Protein and fat were approximately 2-fold higher in NCH, and crude fiber was 4.6-fold higher in CH compared to NCH. Fructose, glucose, sucrose, and trehalose were the free sugars present in both samples. Oxalic, malic, and citric acids were the identified organic acids in both samples, with citric acid as the most abundant molecule. For both samples, polyunsaturated and saturated fatty acids (PUFA and SFA, respectively) predominate over monounsaturated fatty acids (MUFA) due to the significant contribution of linoleic and palmitic acids, respectively. However, unsaturated fatty acids (UFA) prevail over SFA in CH and NCH. Therefore, CH proved to be an excellent source of nutritional compounds, which supports its use during past periods of scarcity.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

2021 ◽  
Vol 117 (3) ◽  
pp. 1
Author(s):  
Mojdeh MAHDAVI ◽  
Fariba SHARIFNIA ◽  
Fahimeh SALIMPOUR ◽  
Akbar ESMAEILI ◽  
Mohaddeseh LARYPOOR
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Pistacia Vera ◽  
Oil Composition ◽  
Food Industries ◽  
Nutrient Value ◽  
Press Method ◽  
Total Oil ◽  
Palmitic Acids

<p>Fruits of various Pistachio (<em>Pistacia vera</em> L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value.<strong> </strong>We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (<em>p</em> = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.</p>

scholarly journals Genetic parameters for milk fatty acid composition of Holstein in Korea

2020 ◽  
Vol 33 (10) ◽  
pp. 1573-1578
Author(s):  
Chan Hyuk Park ◽  
Umanthi Ranaraja ◽  
Chang Gwon Dang ◽  
Jong Joo Kim ◽  
Chang Hee Do
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Parameters ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Milk Quality ◽  
Milk Fatty Acid ◽  
Early Lactation ◽  
Fat Reserves

Objective: Milk fatty acid (FA) is a main nutritional component that markedly effects human health. Intentional modification of the FA profile has the potential to improve milk quality. This study aimed at the factors affecting elevated FA levels and the estimation of the genetic parameters for milk FAs in the Korean Holstein population.Methods: Total 885,249 repeated test-day milk records including, milk yield, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), total unsaturated fatty acids (TUFA), fat and protein percentages were analyzed using CombiFoss FT+ system (Foss Analytical A/S, Denmark). Genetic parameters were estimated by the restricted maximum likelihood procedure based on the repeatability model using the Wombat program.Results: The FA profile varies along with the lactation and the energy balance (EB). With the negative EB in early lactation, mobilization of body fat reserves elevates the desirable FA levels. As a result of that, milk quality is increased by means of nutritionally and usability aspects during the early lactation. Moreover, heritability estimates for SFA, MUFA, PUFA, TUFA were 0.33, 0.42, 0.37, 0.41 respectively. According to the parity wise heritability analysis, first parity cows had relatively lower heritability for SFAs (0.19) than later parities (0.28).Conclusion: Genetic parameters indicated that FAs were under stronger genetic control. Therefore, we suggest implementing animal breeding programs towards improving the milk FA profile.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals The Effects of Adding Lysin Essential Amino Acid to Commercial Feed on Fatty Acid Contents of Pangasius Fish

2020 ◽  
Vol 10 (4) ◽  
pp. 653-657
Author(s):  
Wahyu Nopita ◽  
Mirni Lamid ◽  
. Agustono
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Marine Fish ◽  
Essential Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Economic Value ◽  
Monounsaturated Fatty Acids ◽  
Commercial Feed

Pangasius is a medium to very large freshwater shark catfish primarily used for consumption with high economic value. The content of pangasius fatty acids is higher than in marine fish, since marine fish have a lower saturated fatty acid composition than freshwater fish. The present research aimed to determine the effects of adding lysine essential amino acid to commercial feeds on the saturated and unsaturated fatty acids contents of pangasius fish. In the present research, an experimental method with completely randomized design was used. The treatment was done by adding lysine with different doses including P0 (0%), P1 (1.2%), P2 (2.2%), and P3 (3.2%). Each treatment was repeated five times. The main parameters studied were the content of saturated and unsaturated fatty acids in pangasius fish meat. The observed parameter was water quality. The present results indicated the use of lysine in commercial feed caused significant differences in the content of saturated fatty acids, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) in pangasius meat; a decrease in the saturated fatty acids content was found in P3 with 3.2% (3.5882 mg/dl). In P2, an increase in the MUFA content of 2.2% (5.9630 mg/dl) was found. An increase in the PUFA content was found in P3 treatment with 3.2% Lysin (23.1082 mg/dl). P1, P2 and P3 indicated lower results than control treatments (P0). The use of lysine in commercial feed indicated significant differences in the content of saturated fatty acids, MUFA and PUFA in pangasius.

scholarly journals Quality of Dietary Fat Intake and Body Weight and Obesity in a Mediterranean Population: Secondary Analyses within the PREDIMED Trial

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 2011 ◽  
Author(s):  
Yvette Beulen ◽  
Miguel Martínez-González ◽  
Ondine van de Rest ◽  
Jordi Salas-Salvadó ◽  
José Sorlí ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Mediterranean Diet ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Mediterranean Population ◽  
Fat Intake ◽  
Weight Changes

A moderately high-fat Mediterranean diet does not promote weight gain. This study aimed to investigate the association between dietary intake of specific types of fat and obesity and body weight. A prospective cohort study was performed using data of 6942 participants in the PREDIMED trial, with yearly repeated validated food-frequency questionnaires, and anthropometric outcomes (median follow-up: 4.8 years). The effects of replacing dietary fat subtypes for one another, proteins or carbohydrates were estimated using generalized estimating equations substitution models. Replacement of 5% energy from saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) or polyunsaturated fatty acids (PUFA) resulted in weight changes of −0.38 kg (95% Confidece Iinterval (CI): −0.69, −0.07), and −0.51 kg (95% CI: −0.81, −0.20), respectively. Replacing proteins with MUFA or PUFA decreased the odds of becoming obese. Estimates for the daily substitution of one portion of red meat with white meat, oily fish or white fish showed weight changes up to −0.87 kg. Increasing the intake of unsaturated fatty acids at the expense of SFA, proteins, and carbohydrates showed beneficial effects on body weight and obesity. It may therefore be desirable to encourage high-quality fat diets like the Mediterranean diet instead of restricting total fat intake.

scholarly journals Factores asociados con la calidad de la carne. II parte: perfil de ácidos grasos de la carne bovina en 40 empresas ganaderas de la región Caribe y el Magdalena Medio

2008 ◽  
Vol 8 (2) ◽  
pp. 66 ◽  
Author(s):  
Rodrigo Efrén Vásquez ◽  
Beatriz Abadía ◽  
Luis Carlos Arreaza ◽  
Hugo Humberto Ballesteros ◽  
César Andrés Muñoz
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Bos Taurus ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Longissimus Dorsi ◽  
Ether Extract ◽  
Mean Values ◽  
Fatty Acids Profile ◽  
Total Fatty Acids

<p>Se evaluó el perfil de cinco ácidos grasos en muestras del músculo <em>Longissimus dorsi </em>de 120 bovinos provenientes de 40 empresas ganaderas de trópico bajo, ubicadas en zonas declaradas libres de aftosa por vacunación y productoras de canales de alta calidad. Respecto del perfil de ácidos grasos de cadena larga se encontró que el promedio general del extracto etéreo fue de 7,41 ± 3,61% con un cv alto (48,80%); además, para esta variable se establecieron diferencias (P&lt; 0,001) en cuanto al tipo de forraje y el suplemento utilizado para la alimentación de los animales, el tipo racial y entre empresas ganaderas; así mismo, hubo diferencias (P&lt; 0,005) en cuanto el efecto de la condición sexual, la clasificación de la canal y el uso de hormonas. Para el total de ácidos grasos se encontró un promedio de 58,11 ± 8,44% distribuido con valores promedio para los ácidos grasos saturados de 30,61 ± 4,96% y para los ácidos grasos insaturados de 27,49 ± 4,23%, de los cuales el 22,87 ± 4,04% está compuesto por ácidos grasos monoinsaturados y el 4,61 ± 0,79% por ácidos grasos poliinsaturados. Con relación a los valores de extracto etéreo se encontró el mayor porcentaje en la raza Brangus (17,68 ± 3,75%), seguido por animales Cebú x <em>Bos taurus </em>y Cebú Brahman, con valores de 7,51 ± 4,76 y 7,30 ± 5,07%, respectivamente; el tipo racial Romosinuano puro y los cruces de Cebú con Romosinuano y Pardo Suizo presentaron los menores valores para esta variable. </p><p><strong> </strong></p><p><strong>Meat quality associated factors. Part II: Fatty acids profile of beef in 40 cattle enterprises of the Caribbean and mid-Magdalena regions of Colombia </strong></p><strong>]</strong>The profile of five fatty acids in samples of <em>Longissimus dorsi </em>muscle tissue was evaluated on 120 bovine animals from 40 meat enterprises producing high quality carcasses in lowland tropical areas declared free of hoof-and-mouth disease by vaccination. Regarding the profile of long chain fatty acids it was found that the general average of ether extract was 7.41 ± 3.61% with a high cv (48.8%). Additionally, for this variable were established differences (P&lt; 0.001) due to forage type, feed supplement, type of breed and meat enterprise. Similarly, there were differences (P&lt; 0.005) in regard to the effect of gender, carcass classification, and use of hormones. For total fatty acids an average of 58.11 ± 8.44% was found, distributed with mean values for saturated fatty acids of 30.61 ± 4.96% and for unsaturated fatty acids of 27.49 ± 4.23 %, of which 22.87 ± 4.04% is composed of monounsaturated fatty acids and 4.61 ± 0.79% of polyunsaturated fatty acids. Ether extract values were higher with the Brangus breed (17,68 ± 3,75%) followed by Zebú x <em>Bos taurus </em>and Zebú Brahman crosses with values of 7,51 ± 4,76 and 7,30 ± 5,07%, respectively. The pure Romosinuano racial type and the crosses of Zebú x Brown Swiss and Zebu x Romosinuano showed the lowest values for this variable.

scholarly journals The Study of Variation in Fatty Acids Composition for Animal Fats

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Flavia POP ◽  
Cornel LASLO
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Animal Fats ◽  
Poultry Fat

In this article the chemical composition of 2 types of animal fats (cow milk fat and poultry fat) following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For milk fat was determined the following chemical composition: saturated fatty acids 68.35%, monounsaturated fatty acids 29.25%, polyunsaturated fatty acids 2.4%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased to 70.41%, monounsaturated fatty acids content decreased to 28.23%, and polyunsaturated fatty acids content decreased to 1.35% due to oxidation process when decreased the degree of unsaturation due to unsaturated fatty acids oxidation. In the case of poultry fat there was also an increase of saturated fatty acids (30.71%) and a decrease for monounsaturated (43.47%) and polyunsaturated (24.81%) fatty acids content.

Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils

2017 ◽  
Vol 68 (9) ◽  
pp. 2002-2005
Author(s):  
Mihaela Tociu ◽  
Maria Cristina Todasca ◽  
Michaela Dina Stanescu
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Dairy Products ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Flame Ionization ◽  
Milk Lipids ◽  
Trans Unsaturated Fatty Acids ◽  
Nutritional Benefits

The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting.

On the specificity of cytidine diphosphate diglycerides in monophosphoinositide biosynthesis by rat brain preparations

1970 ◽  
Vol 48 (3) ◽  
pp. 269-277 ◽  
Author(s):  
H. H. Bishop ◽  
K. P. Strickland
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rat Brain ◽  
Microsomal Fraction ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Distribution ◽  
Optimal Conditions ◽  
Cytidine Diphosphate ◽  
Palmitic Acids

Some properties of the enzyme cytidine diphosphate diglyceride : inositol transferase which catalyzes the reaction[Formula: see text]have been studied with various preparations from rat brain. The enzyme was found to be primarily located in the microsomal fraction (either the 12 000 × g supernatant or the 90 000 × g pellet). Optimal conditions were established for pH and concentrations of each of the reactants and Mn2+ ion. A number of cytidine diphosphate diglycerides with different fatty acids in the 1- and 2-positions were synthesized chemically and used as substrates for the above reaction. The substrates included those with the following distribution of fatty acids: 1,2-dipalmitoyl; 1,2-distearoyl; 1-palmitoyl,2-oleoyl; 1-stearoyl,2-oleoyl; 1-oleoyl,2-stearoyl and 1,2-dioleoyl. It was observed that those substrates with oleic at the 2-position were more readily utilized than those containing palmitic or stearic acids at the 2-position or at both the 1- and 2-positions. This selectivity for cytidine diphosphate diglyceride with an unsaturated fatty acid at the 2-position was consistent with the pattern of fatty acid distribution found for isolated rat brain monophosphoinositide. In the latter, saturated fatty acids (stearic and palmitic acids) were predominantly located at the 1-position and unsaturated fatty acids (20:4, arachidonic acid) were predominantly located in the 2-position.

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