scholarly journals Proximate Composition and Fatty Acids Profile in Oleaginous Seeds

2013 ◽  
Vol 2 (1) ◽  
pp. 109 ◽  
Author(s):  
Angela Claudia Rodrigues ◽  
Aloísio Henrique Pereira de Souza ◽  
Makoto Matsushita ◽  
Lucia Felicidade Dias ◽  
Jesui Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Proximate Composition ◽  
Crude Protein ◽  
Total Lipids ◽  
Brazil Nuts ◽  
Fatty Acids Profile ◽  
Macadamia Nuts ◽  
Arachidonic Acids ◽  
Carbohydrate Contents

Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts. Three brands of each sample were purchased in three lots (n = 9). The proximate composition, energetic value, and fatty acids (FA) were determined by gas chromatography. All seeds had large amounts of total lipids and the highest contents (ca. 70%) were found in macadamia, pecan, and European nuts. The samples had significant amounts of crude protein. Pistachio and cashew nuts had the greatest amount (ca. 20%), as well as the largest carbohydrate contents (32%). All seeds were rather energetic, ranging from 600 to 760 Kcal.g<sup>-1</sup>. From seven to nine FA were identified and quantified, oleic (n-9) and linoleic (n-6) acids were the major acids. Essential fatty acid a-linolenic (n-3) was found in European nuts (except pistachio) with an n-6/n-3 ratio (4:1) that is very beneficial to health. <em>Trans</em> FA were also observed in salted roasted cashew nuts. The major saturated FA (SFA) was palmitic, stearic, and arachidonic acids, however, their amounts were much lower than those of polyunsaturated acids (PUFA) and monounsaturated acids (MUFA). European nuts had the greatest PUFA/SFA ratio (9), followed by almonds (3.6).

scholarly journals Genetic and environmental relationships of detailed milk fatty acids profile determined by gas chromatography in Brown Swiss cows

2016 ◽  
Vol 99 (2) ◽  
pp. 1315-1330 ◽  
Author(s):  
S. Pegolo ◽  
A. Cecchinato ◽  
J. Casellas ◽  
G. Conte ◽  
M. Mele ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Milk Fatty Acids ◽  
Brown Swiss ◽  
Environmental Relationships ◽  
Fatty Acids Profile

scholarly journals Lamb meat fatty acids profile characterization employing gas chromatography

Nacameh ◽  
2014 ◽  
Vol 8 (1) ◽  
pp. 39-49
Author(s):  
M.I. Cruz-González ◽  
◽  
D.I. Sánchez-Machado ◽  
J. López-Hernández ◽  
J.A. Munguia-Xochihua ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acids Profile ◽  
Lamb Meat

scholarly journals The effect of citrate and sulfate of copper on the biomass composition of the medicinal mushroom Trametes versicolor (Polyporales, Polyporaceae)

2016 ◽  
Vol 24 (1) ◽  
pp. 119-123
Author(s):  
G. A. Al-Maali ◽  
N. A. Bisko ◽  
A. M. Ostapchuk
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Copper Sulfate ◽  
Trametes Versicolor ◽  
Crude Protein ◽  
Biomass Composition ◽  
Control Medium ◽  
Medicinal Mushroom ◽  
Total Lipids ◽  
Total Carbohydrates

The aim of our research was to study the influence of citrate and sulfate of copper on the biomass composition of the mycelium of the medicinal mushroom Trametes versicolor (L.) Lloyd, (1920) cultivated in a liquid medium. The studied strain of Trametes versicolor 353 was obtained from the Culture Collection of Mushrooms (IBK) from M.G. Kholodny Institute of Botany, National Academy of Sciences of Ukraine. Copper citrate was obtained from the Institute of Nanobiotechnologies and Resource Conservation of Ukraine, Kyiv. In this study we used glucose-peptone-yeast extract medium. Cu2+ (sulfate or citrate form) was added to the medium in concentration 4 mg/L. Mycelium was grown in a submerged culture on a rotary shaker (120 rpm) at 26 °C in 250 ml Erlenmeyer flasks, containing 50 ml of liquid media. The biomass was harvested after 9 days of cultivation in the liquid medium, filtered, washed, dried to a constant weight at 105 °C and weighed. Total nitrogen content (Ntotal) in the mycelium determined by the Kjeldahl method, crude protein content was determined as Ntotal x 6.25. The ash was obtained by the standard method. Total lipids were extracted from undried mycelium by a modified method of Bligh and Dyer. Amino acid composition was analyzed by high-performance liquid chromatography Agilent 1200 (Agilent technologies, USA). The methyl ethers of fatty acids were determined by gas chromatography-mass spectrometry (GC/MS) Agilent 6890N/5973 inert. The results of our research demonstrated that sulfates and citrates of copper increased the amount of crude protein on the mycelium of T. versicolor 353. Also both form of copper increased the amount of ash by a third relative to the control medium. At the same time, both forms of copper reduced the amount of total carbohydrates on mycelial biomass. But copper sulfate reduced the amount of total lipids relative to the control medium and medium with copper citrate. It should be noted, that given the significant growth of biomass in both cases, the yield of the same biomass compounds (gram per liter of medium) was raised relative to the control medium. So the yield of total carbohydrates was increased by 72% (on the medium with copper citrate) and 43% (on the medium with copper sulfate) relative to the control medium. The yield of crude protein was raised by 94% (on the medium with copper citrate) and 63% (on the medium with copper sulfate) relative to the control medium. Assay of amino acid composition showed that the quality of crude protein didn’t change. Thus the yield of essential amino acids was increased in conjunction with the yield of crude protein. The yield of total lipids increased only on the medium with copper citrate (by 57%) and in this case the content of fatty acids was unchanged significantly relative to the control medium. But sulfate of copper decreased the amount of cis-linoleic acids by 7%, in return the amount of oleic acid was increased relative to the control medium without copper. 

scholarly journals Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat

2020 ◽  
Vol 183 ◽  
pp. 04001 ◽  
Author(s):  
Kamal Belhaj ◽  
Farid Mansouri ◽  
Marianne Sindic ◽  
Yassine Taaifi ◽  
Mohamed Boukharta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Proximate Composition ◽  
Large Scale ◽  
Carcass Characteristics ◽  
Farming Practices ◽  
Organoleptic Quality ◽  
Fatty Acids Profile ◽  
Sheep Meat ◽  
Intramuscular Fat Content

The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.

Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cow’s milk

2019 ◽  
Vol 9 (1) ◽  
pp. 17-22
Author(s):  
Asma Bouterfa ◽  
Ahmed Bekada ◽  
Abdelkader Homrani ◽  
Abdeltif Amrane ◽  
Akram Zribi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Fatty Acids Composition ◽  
Total Lipids ◽  
Stage Of Lactation ◽  
Fatty Acids Profile ◽  
Lactation Stage ◽  
Important Fatty Acid ◽  
Three Stages

Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1stSOL. The fatty acids composition of Camembert-type cheese showed a highpolyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acidsrepresented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made withthe milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acidsclass, oleic acid is found to be the most important fatty acid with a maximumpercentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this studyconcluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipidsand essential fatty acids.

scholarly journals Effects of candidate gene polymorphisms on the detailed fatty acids profile determined by gas chromatography in bovine milk

2016 ◽  
Vol 99 (6) ◽  
pp. 4558-4573 ◽  
Author(s):  
S. Pegolo ◽  
A. Cecchinato ◽  
M. Mele ◽  
G. Conte ◽  
S. Schiavon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Candidate Gene ◽  
Gene Polymorphisms ◽  
Bovine Milk ◽  
Fatty Acids Profile
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