scholarly journals Proximate composition, antioxidant activities and fatty acid profiling of selected Mushrooms collected from Azad Jammu and Kashmir

2020 ◽  
Vol 77 (1) ◽  
pp. 145-153
Author(s):  
Muhammad Shahid ◽  
Hina Fatima ◽  
Fozia Anjum ◽  
Muhammad Riaz
Keyword(s):  
Fatty Acid ◽  
Proximate Composition ◽  
Antioxidant Activities ◽  
Jammu And Kashmir ◽  
Fatty Acid Profiling

scholarly journals Physicochemical, nutritional, bioactive compounds and fatty acid profiling of Pumpkin flower (Cucurbita maxima), as a potential functional food

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Payel Ghosh ◽  
Sandeep Singh Rana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Antioxidant Activities ◽  
B Value ◽  
Proximate Analysis ◽  
Biochemical Properties ◽  
Average Moisture Content ◽  
Anthocyanin Content ◽  
Fatty Acid Profiling

AbstractThe edible flowers and its several products gaining its importance as functional food. Pumpkin flower mainly consumed in India and Mexico but due to lack of scientific research there is a neophobia among people. The objective of the paper is to analyse the physicochemical, biochemical properties, proximate analysis, antioxidant activities, anthocyanin content and fatty acid profiling. The fresh pumpkin flower was having an average moisture content of 85% (wb) with a dimension of 90 × 51 x 22 mm (l x w x t). The (L, a*, b*) value signifies the bright yellow color having gumminess (26 g) and chewiness (4.70 mJ). In this study the nutritional properties of the pumpkin flower were also determined and significant amount of Sodium (11.5 mg/100 g), Potassium (18.2 mg/100 g), Calcium (17.6 mg/100 g), phenol (17.39 µg/ml), flavonoid (17.13 µg/ml), antioxidant (51.65%DPPH) and anthocyanin (10.3 mg/100 g) was present. Among several fatty acids’ oleic acid (21%), myristic acid (15.99%) and stearic acid (15.19%) was maximum. The presence of several phytonutrients and fatty acids makes pumpkin flower a potential source of functional food in near future. Graphical abstract

Proximate composition, fatty acid profile, vitamin and mineral content of selected banana varieties grown in Sri Lanka

2021 ◽  
Vol 100 ◽  
pp. 103887
Author(s):  
Harshani Nadeeshani ◽  
Gamini Samarasinghe ◽  
Renuka Silva ◽  
Danny Hunter ◽  
Terrence Madhujith
Keyword(s):  
Fatty Acid ◽  
Sri Lanka ◽  
Fatty Acid Profile ◽  
Proximate Composition ◽  
Mineral Content

scholarly journals A Caleosin-Like Protein with Peroxygenase Activity Mediates Aspergillus flavus Development, Aflatoxin Accumulation, and Seed Infection

2015 ◽  
Vol 81 (18) ◽  
pp. 6129-6144 ◽  
Author(s):  
Abdulsamie Hanano ◽  
Ibrahem Almousally ◽  
Mouhnad Shaban ◽  
Elizabeth Blee
Keyword(s):  
Fatty Acid ◽  
Aspergillus Flavus ◽  
Polyunsaturated Fatty Acid ◽  
Calcium Binding ◽  
Antioxidant Activities ◽  
Fungal Growth ◽  
Oxidation Reactions ◽  
Content Type ◽  
Fatty Acid Hydroperoxides

ABSTRACTCaleosins are a small family of calcium-binding proteins endowed with peroxygenase activity in plants. Caleosin-like genes are present in fungi; however, their functions have not been reported yet. In this work, we identify a plant caleosin-like protein inAspergillus flavusthat is highly expressed during the early stages of spore germination. A recombinant purified 32-kDa caleosin-like protein supported peroxygenase activities, including co-oxidation reactions and reduction of polyunsaturated fatty acid hydroperoxides. Deletion of the caleosin gene prevented fungal development. Alternatively, silencing of the gene led to the increased accumulation of endogenous polyunsaturated fatty acid hydroperoxides and antioxidant activities but to a reduction of fungal growth and conidium formation. Two key genes of the aflatoxin biosynthesis pathway,aflRandaflD, were downregulated in the strains in whichA. flavusPXG(AfPXG) was silenced, leading to reduced aflatoxin B1 productionin vitro. Application of caleosin/peroxygenase-derived oxylipins restored the wild-type phenotype in the strains in whichAfPXGwas silenced.PXG-deficientA. flavusstrains were severely compromised in their capacity to infect maize seeds and to produce aflatoxin. Our results uncover a new branch of the fungal oxylipin pathway and may lead to the development of novel targets for controlling fungal disease.

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