Insects as Food: Fatty Acid Profiles, Lipid Classes, and sn -2 Fatty Acid Distribution of Lepidoptera Larvae

2018 ◽  
Vol 120 (6) ◽  
pp. 1700391 ◽  
Author(s):  
José L. Guil-Guerrero ◽  
Rebeca P. Ramos-Bueno ◽  
María J. González-Fernández ◽  
Dmitri Fabrikov ◽  
María J. Sánchez-Muros ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Distribution ◽  
Lipid Classes ◽  
Fatty Acid Profiles ◽  
Insects As Food

Vitellogenin receptor and fatty acid profiles of individual lipid classes of oocytes from wild and captive-reared greater amberjack (Seriola dumerili) during the reproductive cycle

2019 ◽  
Vol 140 ◽  
pp. 73-83 ◽  
Author(s):  
Chrysovalentinos Pousis ◽  
Covadonga Rodríguez ◽  
Pasquale De Ruvo ◽  
Caterina De Virgilio ◽  
José A. Pérez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Reproductive Cycle ◽  
Lipid Classes ◽  
Fatty Acid Profiles ◽  
Seriola Dumerili ◽  
Vitellogenin Receptor ◽  
Greater Amberjack

scholarly journals Lipid composition of raw and cooked Rapana venosa from the Black Sea

2018 ◽  
Vol 29 (2) ◽  
pp. 49-55 ◽  
Author(s):  
Albena Merdzhanova ◽  
Veselina Panayotova ◽  
Diana A. Dobreva ◽  
Rostitsa Stancheva ◽  
Katya Peycheva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Composition ◽  
Neutral Lipids ◽  
Fatty Acid Distribution ◽  
Lipid Classes ◽  
The Black Sea ◽  
Limited Information ◽  
Rapana Venosa ◽  
Fat Soluble Vitamins

Abstract Rapana venosa is an edible mollusc with nutritional and economic importance. There is limited information about its lipid composition. The aim of the present study is to provide information about lipid composition, fatty acid profiles, fat soluble vitamins and cholesterol content of raw and cooked Rapana venosa. Cooking did not affect the ratio of lipid classes, but fatty acids composition varied significantly. Considerable variations were observed in fatty acid distribution of total lipids and neutral lipids. Fatty acid groups of phospholipids remained unaffected by temperature treatment. The most abundant fatty acids in all lipid classes of raw and cooked specimens were palmitic acid (C16:0) and eicosapentaenoic acid (C20:5n-3). The sum of omega-3 polyunsaturated fatty acids (PUFA) was higher than omega-6 PUFA in all lipid fractions. The results of the present study showed that cooking process affected cholesterol, fat soluble vitamins and carotenoids content differently. Larger variations were observed for vitamin A, β-carotene and astaxanthin and to lesser for vitamin E. Cholesterol and vitamin D3 were also affected by the thermal stress. The present study revealed that Rapana venosa meat could be a good source of high quality nutritional lipids, which are well preserved even after culinary treatment

scholarly journals Fatty acid profiles of the main lipid classes of green seaweeds from fish pond aquaculture

2017 ◽  
Vol 5 (6) ◽  
pp. 1186-1194 ◽  
Author(s):  
Carlos Cardoso ◽  
Andrea Ripol ◽  
Cláudia Afonso ◽  
Margarida Freire ◽  
João Varela ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Classes ◽  
Fish Pond ◽  
Fatty Acid Profiles ◽  
Pond Aquaculture

Fatty Acid Distribution in Polar and Nonpolar Lipid Classes of Hazelnut Oil (Corylus avellanaL.)

1997 ◽  
Vol 45 (10) ◽  
pp. 3887-3890 ◽  
Author(s):  
Javier Parcerisa ◽  
Daryl G. Richardson ◽  
Magdalena Rafecas ◽  
Rafael Codony ◽  
Josep Boatella
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Distribution ◽  
Lipid Classes ◽  
Nonpolar Lipid ◽  
Hazelnut Oil
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