Mycelial lipids as an aid in identifying rust fungi in culture—Cronartium fusiforme

1979 ◽  
Vol 25 (12) ◽  
pp. 1481-1483 ◽  
Author(s):  
J. D. Weete ◽  
W. D. Kelley ◽  
C. A. Hollis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Rust Fungi

The sterol and fatty acid content of mycelium from germinating basidiospores of Cronartium fusiforme was determined. The mycelium contained stigmast-7-enol, fungisterol, and possibly stigmasta-5,7-dienol. No ergosterol was detected. The mycelium contained the expected fatty acids and low relative proportions of 9,10-epoxyoctadecanoic acid. The absence of ergosterol, and presence of the epoxy C18 acid and sterols typical of certain rust spores may be used for a relatively rapid confirmation of rust fungi in culture. Based on these chemical criteria, yeast-like cells isolated from the cultures of germinating basidiospores appear not to be C. fusiforme.

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).

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

scholarly journals Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

2021 ◽  
Author(s):  
Jinyi Qin ◽  
Rui Zhang ◽  
Ruiwen Yang ◽  
Jiao Fang ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Matter ◽  
Fatty Acid ◽  
Sewage Sludge ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Heating Value ◽  
Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

scholarly journals THE PECULIARITIES OF MILK QUALITATIVE CONTENT OF UKRAINIAN WHITEHEADED COWS

2018 ◽  
Vol 51 ◽  
pp. 290-295
Author(s):  
N. L. Rieznykova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
State Standard ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Fats And Oils ◽  
Human Organism ◽  
Black And White ◽  
Fat Globules ◽  
White Breed

Introduction. Whiteheaded Ukrainian – native breed, animals of which are characterized with longevity, don’t require much care, have ability to compile rather high milk yield (particularly, record-yielding cow of the breed Оrbita during 300 days of the 7-th lactation – 12 339 kg) with rather high fat yield. However, now this breed is registered as endangered. Breed conservation should be done not only by way of state subsidizing, but as well and more effectively by way of breed commercialization. Like majority of local breeds, it can’t compete with commercial breeds on production quantity, but can do it on quality of it. Quality, namely colour, taste and aroma of fresh raw milk are caused by its content, particularly fat acid content and aroma compound (aldehydes, carbon acids, amino compounds and so on). So, it seemed actual to investigate aroma composition, particularly, availability and amount of aroma compounds, ω-3 and ω-6-acids and fatty acid content of Whiteheaded Ukrainian cows’ and analogous groups of other breeds or crossbreds’ milk. Besides it, milk value is determined as well by its «technology suitability», thus, suitability to processing, one of important indexes of which is milk homogeneity. Homogeneity is found as diameter of fat globules. Small fat globules diameter – important factor for fat storing in cheese curd, so, for avoiding its loss with whey. So, the aim of the work was the defining of aromatics, fatty acid content and the diameter of fat globules of milk of cows of Whiteheaded Ukrainian breed and its crossbreds with Holstein. Materials and methods. Sampling was done from animals of Whiteheaded Ukrainian (WhU) and its crossbred with Holstein (WhU+50%H), which were kept at the same conditions (one shed and the same ratio) of «Podolian host-2004» Ltd. of Khmelnitskiy region. Sampling was done at dinner time by hands from cows, which were at the same stage of lactation (3-4 month) and were not the half- or whole sibs. Taking into account the possibility of objective simultaneous estimation at the equipment only 2 contrast samples, the sampling was done from 4 animals. Two reiterations of the experiment were done. Fatty acid content was defined at chromatograph VARIAN 3900, equipped with column CP-Select CB for FAME, 100 mmx0.25mm, DF-0,25 (Varian firm) according to state standard ГОСТ Р 51483-99 «Fats and oils. The defining of individual fatty acids methyl ethers mass share to its sum by the method of gas chromatography». The preparation of experimental samples was done due to state standard ГОСТ Р 51486-99 «Fats and oils. Getting fatty acids methyl ethers». Results. The analysis of milk aromatic constituents of experimental samples doesn’t confirm the predominance of any breed, though it should be checked at bigger massive. The important characteristics of milk aromatic peculiarities is lactones availability and its concentration. It should be admitted, that the concentration of delta-dodecalactons is almost 3 times higher (4,25 mg/kg) in the milk of half-bred Holstein cow compared with Whiteheaded Ukrainian (1,66). Though, taking into account not-satisfying in number massive, this result should be checked. It’s a pity, but the effect of heterosis was not investigated, though the latter, as we know, is found on traits, which provide the viability of species (live weight, daily gain and so on). To investigate the influence of Holstein blood share on traits was not possible as well, as there were only half-bred animals in the herd. There were found ramified fatty acids with chain length 13-17 carbon atoms at all researched samples in the form of iso- and anteiso-, which have anti-tumour activity. It should be admitted, that healthy anti-sclerotic and anti-ischemic ω-6 fatty acids, particularly, arachic acid, is found not at all samples, though linolic (ω-3) and its conjugate have almost equal distribution at all researched samples. Comparison of milk fatty acid content of Whiteheaded Ukrainian, its crossbreds and Black-and-White breed of Sumy region (again, sooner, crossed with Holstein) showed predominance of milk of Whiteheaded cows and its crossbreds on certain fatty acids. Thus, animals of Black-and-White breed have considerably higher (in average 30,76 %, n=5) content of palmitic and stearic (13,96 %) acids (versus 23.8 on palmitic and 10.5 % on stearic of Whiteheaded Ukrainian and its crossbreds), which, as it is known, negatively influence human organism, creating cholesterol «clots» in vessels, though content of useful oleic acid proved to be higher at the milk of Black-and-White cows. It should be stressed, that the milk of as Whiteheaded Ukrainian, so its crossbreds is suit for cheese-making, as the most profitable cheese-making is done of milk with fat globules’ size 1.5-3.0 mkm. For best human organism assimilation, the milk with smaller fat globules is better as well. So, researched milk samples meet all above-mentioned demands, as the largest number of globules have diameter 1,0-3,0 mkm. Conclusions. 1. The speed of autochthonous breeds of Ukraine disappearing, particularly Whiteheaded Ukrainian, demands the finding out the other ways of its conservation, particularly, its production commercialization. 2. Milk as Whiteheaded Ukrainian, so its crossbreds with Holstein has rich fatty acid content. 3. The diameter of predominant number of fat globules of selected samples is at range 1,0-3,0 mkm, that is the most favourable for consuming and processing.

scholarly journals Les lipides des différentes catégories de pépins de Cabernet Sauvignon au moment de la véraison

OENO One ◽  
1980 ◽  
Vol 14 (3) ◽  
pp. 147
Author(s):  
J. J. Lavaud ◽  
Monique Cherrad
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Cabernet Sauvignon ◽  
Acides Gras ◽  
The Difference

<p style="text-align: justify;">Cinq catégories de pépins de Cabernet Sauvignon ont été séparées à la véraison. Plus de 95 p. 100 des acides gras sont contenus dans les lipides neutres. La différence de composition en acides gras des lipides polaires montre que la localisation des pépins dans une seule loge ou dans deux loges séparées a pour conséquence une modification du fonctionnement des désaturases.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Five categories of Cabernet Sauvignon seeds were separated at the beginning of ripening. The neutral lipids contain more than 95 per cent of the fatty acids. The difference in the fatty acid content of polar lipids shows that seeds localized in just one section or in two separate sections results in a modification of the « desaturase » functioning.</p>

Reduction of Free Fatty Acid Content of Olive-Pomace Oil by Enzymatic Glycerolysis

2003 ◽  
Vol 9 (1) ◽  
pp. 11-15 ◽  
Author(s):  
S. Fadiloğlu ◽  
O. N. Çiftçi ◽  
F. Göğüş
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Content ◽  
Molecular Sieve ◽  
Fatty Acid Content ◽  
Enzyme Concentration ◽  
Olive Pomace ◽  
Olive Pomace Oil ◽  
Acid Reduction

The enzymatic glycerolysis of free fatty acids in olive-pomace oil was carried out by immobilised Candida antarctica lipase. The effects of time, molecular sieve, enzyme concentration and reaction temperature on free fatty acids content were investigated. The initial acidity of the olive-pomace oil (32%) was reduced to 2.36% in the presence of 750 mg of molecular sieve in the reaction mixture. The effectiveness of glycerolysis was directly related to the amount of molecular sieve present. As the amount of molecular sieve increased, the conversion of free fatty acids also increased at a defined time. In the absence of molecular sieve, the esterification reaction forced to reverse reaction that is the hydrolysis. The greater conversion of free fatty acids into glycerides was observed at an enzyme concentration of 27.2 mg/mL within 60 min. ANOVA showed that the effects of temperature on fatty acid content was significant ( p < 0.05). Results obtained from non-linear regression analysis indicated that reaction order was 1.3 for fatty acid reduction in the olive-pomace oil. Calculated activation energy for fatty acid reduction was 32.89 kJ/mol.

Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking

1994 ◽  
Vol 61 (2) ◽  
pp. 281-288 ◽  
Author(s):  
Ana I. Nájera ◽  
Luis J. R. Barron ◽  
Yolanda Barcina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Lipolytic Activity ◽  
Fatty Acid Content ◽  
Ripening Period ◽  
Cheese Ripening

SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.

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