scholarly journals FATTY ACID ANALYSIS OF MARINE MICROALGAE Chlorella Sp. IN MODIFIED MEDIUM USED GAS CRHOMATOGRAPHY-MASS SPECTROMETRY (GC-MS)

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Dewi Kurnia
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Raw Materials ◽  
Chemical Compounds ◽  
Fatty Acid Analysis ◽  
Marine Microalgae ◽  
High Cholesterol ◽  
Chlorella Sp ◽  
Microalgae Culture ◽  
Dry Biomass

<p><em>Microalgae is known as a raw materials of pharmaceutical industry, it contains various chemical compounds such as protein, fatty acid, pigments and vitamins. The compound can be use as a basic ingredient of pharmaceutical also can be use as a treatment or prevention agent such as cancer and high cholesterol. Chlorella sp. is a green microalgae which can be found in Indonesia marine area, it also has a high enough of lipid. Compotition of fatty acid from marine microalgae Chlorella sp that cultivated with modification medium has been analyzed. Microalgae culture cultivated with GM 10% as a medium for 8 days. 51,55 L culture produced a 31,0537 gr dry biomass. 31,0537 gr dry biomass Soxhletation produced about 12,8818% w/w oil rendemen. The results of GC-MS analysis, there are 3 types of fatty acids identified in microalgae Chlorella Sp. The composition are palmitic acid (13,34%), linoleic acid (5,39%) and oleic acid (16,40%). Total fatty acid contained is 35,13%</em></p><p><strong> </strong></p><p><strong><em>Keywords:</em></strong><em>Chlorella sp, </em><em>fatty acids, GC-MS.</em></p>

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Technology of biscuits with a balanced fatty acid composition

2021 ◽  
Vol 30 (11) ◽  
pp. 34-39
Author(s):  
G.V. Posnova ◽  
◽  
N.G. Ivanova ◽  
I.A. Nikitin ◽  
G.A. Shinov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Healthy Lifestyle ◽  
Raw Materials ◽  
Control Sample ◽  
School Age Children ◽  
Plant Raw Materials ◽  
Degree Of Satisfaction

The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a mixture of rice (17%) and sesame (11%) and the replacement of butter with camelina butter in an amount of 5% by weight of the product was justified. It was found that the introduction of functional raw materials gives the products a moderately sweet milk taste with a pleasant nutty aftertaste and orange color. The resulting products are characterized by a balanced fatty acid composition of ω-3 and ω-6, enriched with minerals and vitamins. Calculation of the nutritional value showed that the consumption of 100 g of the developed biscuits covers the daily need of an adult for polyunsaturated fatty acids of the ω-3 and ω-6 families by 37–75% and 19,4–31,5, respectively. The protein content rises by 1,5 times, and the carbohydrate content decreases by 1,16 times. At the same time, the degree of satisfaction of the daily requirement for potassium increases – by 2,3%, in calcium – by 7–7,5%, in phosphorus – by 12,6%, in magnesium – by 16,3%, in iron – by 7,3–13,3%. The degree of satisfaction of the daily requirement for vitamins B1 also increases – by 19,7–20,9%, B2 – by 2,2–2,3%, PP – by 8,1–9,3%, E – by 1,6–1,7% compared to the control sample of dairy cakes. The developed products can be recommended for preventive nutrition, people adhering to a healthy lifestyle, as well as school-age children, pregnant and lactating women who have a deficiency of ω-3 and ω-6 fatty acids in the diet

scholarly journals Fatty acid composition of night-scented stock (Matthiola bicornis (Sibth. & Sm.) DC.) raw materials

2021 ◽  
Vol 34 (1) ◽  
pp. 34-41
Author(s):  
Viktoriia O. Pinkevych ◽  
Moeen F. Dababneh ◽  
Nadiia Ye. Burda ◽  
Iryna O. Zhuravel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Raw Materials ◽  
Similar Fatty Acid Composition ◽  
Domestic Plant ◽  
Plant Sources

Abstract Introduction. With due consideration of the properties of fatty acids, as well as their importance for normal life activity and human development, research into the fatty acid composition of poorly studied plants and the search for new domestic plant sources of polyunsaturated fatty acids is a mainstream trend in modern pharmacy. Aim. Aim of research – determination of fatty acid qualitative composition and content in threshed grass, stalks, roots and seeds of Night-scented stock ‘Queen of Night’ and ‘Evening Scent’ cultivars as grown in Ukraine. Methods. Gas chromatography. Results. Both cultivars of Night-scented stock taken for analysis had similar fatty acid composition – 5 saturated, 5 (4 for seeds) monounsaturated and 2 polyunsaturated fatty acids, Quantitatively, in all tested parts of the herb polyunsaturated and monounsaturated fatty acid dominated, making in total 88.92% and 88.62% in the seeds of Queen of Night and Evening Scent cultivars, respectively, and averaging 65% in other parts of the tested cultivars. Linolenic and linoleic acids prevailed among the polyunsaturated fatty acids, whereas oleic acid prevailed among the monounsaturated. Conclusion. Night-scented stock can be utilized as a source of polyunsaturated fatty acids for the development of drugs and for standardization of tested raw materials.

212 Fatty Acid Analysis and Composition in Meat by Mass Spectrometry

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 111-112
Author(s):  
Thu Dinh
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Methyl Esters ◽  
Meat Products ◽  
Chemical Properties ◽  
Fatty Acid Analysis ◽  
Animal Fats ◽  
Wide Range ◽  
Mass Spectrometry Technology

Abstract Fatty acids determine the physical and chemical properties of fats. Animal fats, regardless of species, have more saturated and monounsaturated than polyunsaturated fatty acids. The major fatty acids in meat are palmitic (16:0), stearic (18:0), palmitoleic (16:1), oleic (18:1), linoleic (18:2), and linolenic (18:3) acids, among which oleic acid is the most predominant. Arachidonic acid (20:4 cis 5,8,11,14) is an essential fatty acid only found in animal fats and can be used as a quality control indicator in the fatty acid analysis. Fatty acid analysis has been traditionally performed by gas chromatography (GC) of volatile fatty acid derivatives, prominently the methyl esters, and flame ionization detection (FID), in which the carbon chain of fatty acids is degraded to the formylium ion CHO+. The FID is very sensitive and is the most widely used detection method for GC, providing a linear response, i.e., peak area, over a wide range of concentrations. Researchers have been used the FID peak area to calculate the percentages of fatty acids. However, the FID is a “carbon counter” and relies on the “equal per carbon” rule; therefore, at the same molar concentration, fatty acids with a different number of carbons produce different peak areas. The recent development of mass spectrometry technology has improved the specificity of fatty acid detection. Specific target and qualifier ions provide better identification and more accurate quantification of fatty acid concentrations. Although fatty acids can be identified through comparing ion fragmentation with various databases, authentic standards are needed for quantification purposes. Using mass spectrometry, more than 50 fatty acids have been identified in meat samples. Some branched-chain fatty acids may have flavor, safety, and shelf life implications in meat products.

THE EFFECT OF DIETARY POULTRY OFFAL HYDROLYSATE ON THE FATTY ACID COMPOSITION AND MEAT QUALITY OF PORK

1990 ◽  
Vol 70 (4) ◽  
pp. 1041-1051 ◽  
Author(s):  
T. A. VAN LUNEN ◽  
R. L. WILSON ◽  
L. M. POSTE ◽  
G. BUTLER
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Quality Evaluation ◽  
Fatty Acid Analysis ◽  
Eating Quality ◽  
Free Moisture ◽  
Dietary Treatments

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

Relationship between the fatty acid composition of uropygial gland secretion and blood of meat chickens receiving different dietary fats

2018 ◽  
Vol 58 (5) ◽  
pp. 828 ◽  
Author(s):  
Khaled Kanakri ◽  
Beverly Muhlhausler ◽  
John Carragher ◽  
Robert Gibson ◽  
Reza Barekatain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Dietary Fats ◽  
Post Mortem ◽  
Suitable Alternative ◽  
Preen Oil

Manipulation of the fatty acid composition of chicken feed has been shown to be effective for improving the nutritional value of chicken products. Currently, however, evaluation of the effectiveness of this approach requires invasive blood sampling or post mortem tissue sampling of the birds. Preen oil can be collected non-invasively from live birds. So this study aimed to test the hypothesis that the fatty acid composition of preen oil reflects that of the blood. Male and female meat chickens (Cobb 500) were fed a diet supplemented with 4% (w/w) flaxseed oil (high n-3 polyunsaturates) or beef tallow (mostly monounsaturates and saturates) for 6 weeks. Preen oil and whole blood samples (n = 9 birds per sex/diet treatment group) were collected freshly post mortem for fatty acid analysis. Preen oil analysis showed that ~97% of fatty acids were saturates, with a small percentage of n-6 polyunsaturates and traces of other types. There were negligible n-3 polyunsaturates in preen oil. Proportions of some saturated fatty acids were slightly, but significantly, affected by diet (C16:0 (P < 0.05) and C17:0 (P < 0.01)) or by gender (C10:0 and C18:0) (P < 0.05). Some fatty acids with odd numbers of carbon atoms (e.g. C17:0 and C19:0) were found in relatively high concentrations in preen oil, despite not being detectable in either the diet or blood. In conclusion, the fatty acid composition of preen oil does not accurately reflect the fatty acid profile of the blood; it is not, therefore, a suitable alternative for determining fatty acid status of meat chickens.

scholarly journals Comprehensive GCMS and LC-MS/MS Metabolite Profiling of Chlorella vulgaris

Marine Drugs ◽  
2020 ◽  
Vol 18 (7) ◽  
pp. 367 ◽  
Author(s):  
Hamza Ahmed Pantami ◽  
Muhammad Safwan Ahamad Bustamam ◽  
Soo Yee Lee ◽  
Intan Safinar Ismail ◽  
Siti Munirah Mohd Faudzi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chlorella Vulgaris ◽  
Ethanolic Extract ◽  
Fatty Acid Analysis ◽  
Culture Conditions ◽  
Biodiesel Production ◽  
Potential Candidate ◽  
Commercial Cultivation ◽  
Omega 6

The commercial cultivation of microalgae began in the 1960s and Chlorella was one of the first target organisms. The species has long been considered a potential source of renewable energy, an alternative for phytoremediation, and more recently, as a growth and immune stimulant. However, Chlorella vulgaris, which is one of the most studied microalga, has never been comprehensively profiled chemically. In the present study, comprehensive profiling of the Chlorella vulgaris metabolome grown under normal culture conditions was carried out, employing tandem LC-MS/MS to profile the ethanolic extract and GC-MS for fatty acid analysis. The fatty acid profile of C. vulgaris was shown to be rich in omega-6, -7, -9, and -13 fatty acids, with omega-6 being the highest, representing more than sixty percent (>60%) of the total fatty acids. This is a clear indication that this species of Chlorella could serve as a good source of nutrition when incorporated in diets. The profile also showed that the main fatty acid composition was that of C16-C18 (>92%), suggesting that it might be a potential candidate for biodiesel production. LC-MS/MS analysis revealed carotenoid constituents comprising violaxanthin, neoxanthin, lutein, β-carotene, vulgaxanthin I, astaxanthin, and antheraxanthin, along with other pigments such as the chlorophylls. In addition to these, amino acids, vitamins, and simple sugars were also profiled, and through mass spectrometry-based molecular networking, 48 phospholipids were putatively identified.

scholarly journals Oil yield and fatty acid profile of seeds of three Salvia species. A comparative study

2015 ◽  
Vol 61 (2) ◽  
pp. 14-29 ◽  
Author(s):  
Mouna Ben Farhat ◽  
Rym Chaouch -Hamada ◽  
Ahmed Landoulsi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Comparative Study ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Fatty Acid Analysis ◽  
Major Fatty Acid ◽  
Oil Yield

Summary A comparative study of the oil yield and fatty acid composition of three Salvia species seeds collected in different locations has been conducted. Seed oil extraction was made using a Soxhlet-extractor and fatty acid analysis was undertaken using a GC-FID. The effect of the collecting site on oil yield, as well as the content of individual fatty acid and total fatty acid and fatty acid content was significant. Seed oil yield varied from 14.94 to 22.83% and the total fatty acids ranged from 67.36 to 82.49 mg/g DW. α-Linolenic (24.02-49.19%), linoleic (20.13-42.88%), oleic (12.97-17.81%) and palmitic (8.37-16.63%) acids were the most abundant fatty acids in all analyzed samples. α-Linolenic acid was found to be the major fatty acid in S. verbenaca and S. officinalis species, however, S. aegyptiaca was characterized by the prevalence of linoleic acid. Among the unsaturated fatty acids, which were represented in all samples in high amounts (78.16-89.34%), the polyunsaturated fatty acids (α-linolenic and linoleic acids) showed important levels ranging from 63.09 to 74.71%. Seeds of S. verbenaca were the richest in polyunsaturated fatty acids.

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