Free fatty acid profiling in marine algae extract by LC‐MS/MS and isolation as well as quantification of the ω‐3 fatty acid hexadeca‐4,7,10,13‐tetraenoic acid

2018 ◽  
Vol 41 (23) ◽  
pp. 4286-4295 ◽  
Author(s):  
Jörg Schlotterbeck ◽  
Agnes Kolb ◽  
Michael Lämmerhofer
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Marine Algae ◽  
Tetraenoic Acid ◽  
Fatty Acid Profiling

scholarly journals Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
Naswandi Nur ◽  
Anja Meryandini ◽  
Maggy Thenawidjaja Suhartono ◽  
Antonius Suwanto
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
16S Rrna ◽  
Strong Correlation ◽  
Bacterial Population ◽  
16S Rrna Sequencing ◽  
Total Bacterial Population ◽  
Fatty Acid Profiling ◽  
Rrna Sequencing

Abstract. Nur N, Meryandini A, Suhartono MT, Suwanto A. 2020 Lipolytic bacteria and the dynamics of flavor production in Indonesian Tempeh. Biodiversitas 21: 3818-3825. During the process of tempeh maturation, lipolytic bacteria become an integral part of tempeh and even have important roles in determining the quality of resulting tempeh. This study was conducted to examine correlation between lipolytic bacteria which were present in three tempeh samples i.e. CMG, EMP, RTI, and their roles in liberation of free fatty acid. Lipolytic bacteria were found in each tempeh sample which were approximately 0.1 % of total bacterial population. CMG harbored the highest lipolytic bacterial population at 1.04 × 106 cfu g-1 followed by EMP at 2.88 × 105 cfu g-1, and RTI at 1.72 × 104 cfu g-1. Tempeh aroma and texture showed strong correlation between the numbers of bacterial population during the period or stages of tempeh maturation. Moreover, we also found a unique correlation between dynamic of lipolytic population and aroma changes. Free fatty acid profiling indicates that lipolysis activity was presence during fermentation of tempe where each tempeh samples showed some differences in liberation of dominant free fatty acid. 16S rRNA sequencing from a hundred of lipolytic isolates was identified and classified as member of the phylum Proteobacteria, Firmicutes, and Actinobacteria, other isolates were classified as uncultured clone.

Free fatty acid profiling of marine sentinels by nanoLC-EI-MS for the assessment of environmental pollution effects

2016 ◽  
Vol 571 ◽  
pp. 955-962 ◽  
Author(s):  
Ambrogina Albergamo ◽  
Francesca Rigano ◽  
Giorgia Purcaro ◽  
Angela Mauceri ◽  
Salvatore Fasulo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Environmental Pollution ◽  
Pollution Effects ◽  
Fatty Acid Profiling

scholarly journals Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling

Foods ◽  
2017 ◽  
Vol 6 (4) ◽  
pp. 26 ◽  
Author(s):  
Annemieke Pustjens ◽  
Rita Boerrigter-Eenling ◽  
Alex Koot ◽  
Maikel Rozijn ◽  
Saskia van Ruth
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Profiling

Measurement of plasma glucose, free fatty acid, lactate, and insulin for 24 h in patients with NIDDM

Diabetes ◽  
1988 ◽  
Vol 37 (8) ◽  
pp. 1020-1024 ◽  
Author(s):  
G. M. Reaven ◽  
C. Hollenbeck ◽  
C. Y. Jeng ◽  
M. S. Wu ◽  
Y. D. Chen
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Plasma Glucose
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