scholarly journals Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Plants ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 90 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Jorens Kviesis ◽  
Karina Juhnevica-Radenkova ◽  
Anda Valdovska ◽  
Tõnu Püssa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Reversed Phase ◽  
Bioactive Molecules ◽  
Gas Chromatography Mass Spectrometry ◽  
Fluorescence Detector ◽  
Lipophilic Compounds ◽  
By Products

The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. “Ola”) are rich in fatty acids such as linolenic (57.8%), α-linolenic (54.3%), and oleic (25.5%). The concentration of total tocopherols varied among the Malus species and dessert apples investigated, representing the range of 16.8–30.9 mg mL−1. The highest content of total tocopherols was found in M. Bernu prieks, followed by M. cv. “Ola”, and M. × Soulardii pomace oils. A significantly higher amount of δ-tocopherol was established in the oil of M. Bernu prieks, indicating that this species could be utilized as a natural and cheap source of bioactive molecules. β-Sitosterol was the prevalent compound determined in all tested pomace oils with a percentage distribution of 10.3–94.5%. The main triterpene identified in the oils was lupeol, which varied in the range of 0.1–66.3%. A targeted utilization of apple pomace would facilitate management of tons of by-products and benefit the environment and industry.

Methyl esters from the copepod Tisbe biminiensis assayed by two transesterification methods

Crustaceana ◽  
2013 ◽  
Vol 86 (11) ◽  
pp. 1343-1353 ◽  
Author(s):  
Lilian C. M. de Lima ◽  
Daniela M. A. F. Navarro ◽  
Lília P. Souza-Santos
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Acid Catalysis ◽  
Essential Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Basic Catalysis ◽  
Transesterification Method

The present study assessed the efficiency of two transesterification methods for the identification of fatty acids in the copepodTisbe biminiensisVolkmann-Rocco, 1973. In the first method, the samples were esterified by basic catalysis with KOH in methanol, and in the second method they were esterified by acid catalysis with BF3. Fatty acids were identified by comparison of retention times and co-injection with standard Mix C4-C24, using gas chromatography and gas chromatography-mass spectrometry. Twenty-nine fatty acids were detected in samples transesterified by basic catalysis or acid catalysis. The predominant fatty acids were C18 (19.18%), C16 (13.02%), and C12 (11.39%) for samples transesterified by acid catalysis; and C13 (25.24%), C21 (11.32%), and C18 (10.65%) for samples transesterified by basic catalysis. The results show that fatty acid analysis for copepods may be affected by the transesterification method. Sample transesterification by acid catalysis was efficient to identify monosaturated and polyunsaturated fatty acids, whereas transesterification by basic catalysis was efficient to identify saturated fatty acids. Essential fatty acids were present in the copepod, which suggests thatT.biminiensisis a useful food to be used in larviculture.

scholarly journals Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies

2021 ◽  
Vol 108 (March) ◽  
pp. 1-4
Author(s):  
FarhatSultana B ◽  
◽  
Vijayalakshmi R ◽  
Geetha PS ◽  
Mini ML ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Percent Level ◽  
Food Products ◽  
Carbohydrate Content ◽  
Value Addition ◽  
Pulp Industry ◽  
Nutritional Characteristics ◽  
Tamarind Kernel ◽  
By Products

Tamarind kernels are typically under-emphasized by products of the tamarind pulp industry. The kernel is a fair source of protein, fat (essential fatty acids), carbohydrates and minerals, which can replace conventional flour to develop new food products. The study aims to exploit the under-utilized tamarind kernel for value addition to improve tamarind kernel-based food products’ acceptability and consumption. The tamarind kernel incorporated cookies at 50 percent level of incorporation had moisture of 1.62 %, carbohydrate content of 72.52%, protein of 9.26 %, fat of 22.98%, fiber of 3.25% and ash of 1.12%, respectively. The developed cookies had higher protein and fiber content than control cookies, which depicts its potential to be the better alternative for the conventional flour.

Harvest date and variability in lipid bioactive compounds in Pistacia atlantica

2021 ◽  
pp. 1-18
Author(s):  
Mebarka Imane Benguechoua ◽  
Madjda Benguechoua ◽  
Nadhir Gourine ◽  
Artur M. S. Silva ◽  
Mokhtar Saidi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Large Scale ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Activities ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Growth Period ◽  
Bioactive Molecules ◽  
Pistacia Atlantica

BACKGROUND: The present work stands as an endeavor to uncover the ideal harvesting time of leaves in which they exhibits the maximum contents of bioactive molecules such as essential fatty acids, tocopherols and carotenoids. METHODS: A large scale investigation was carried out for the leaves of Pistacia atlantica involving a large number of populations collected over a period of four months during the growing season. The antioxidant activity was evaluated using both DPPH and β-carotene assays. The chemical percentage variability of the fatty acids was investigated using statistical analysis methods (Agglomerative Hierarchical Clustering “AHC”, also cited as CAH). OBJECTIVE: During the growth period, the effects of harvesting date on the total contents of lipids, tocopherols, carotenoids, fatty acids composition and also the antioxidant activities of the lipids were investigated. RESULTS: The content of myristic acid and other saturated fatty acids increased during leaf development, while linoleic, linolenic acids and unsaturated fatty acids decreased. The highest percentages of both linolenic C18:3 (27.25±5.92%) and linoleic acids C18:2 (17.68±3.80%) were obtained for the month of May at the first stage of leaves development (young leaves), but higher percentage levels of C18:1, were obtained for both consecutive months of August & September (28.83±6.50%; 27.79±8.63%, respectively) at intermediate developing stage. The lipids, tocopherols, carotenoids contents and the saturated and unsaturated fatty acids were dependent on the harvest time. The antioxidant activity showed higher powers at the first developing stage (May). Two main clusters and two sub-clusters of the fatty acids were distinguished and were also depending clearly on the period of the collection. CONCLUSIONS: The results showed that the FAs were dependent on the period of collection of the leaves. The main result of this study illustrate the nutritional potential (richness in MUFA such as C18:1, 2, 3) of the oil of P. atlantica leaves, which can provide opportunities for rational exploitation in the food industries or for medicinal purposes.

scholarly journals Seaweeds as Valuable Sources of Essential Fatty Acids for Human Nutrition

2021 ◽  
Vol 18 (9) ◽  
pp. 4968
Author(s):  
Carolina P. Rocha ◽  
Diana Pacheco ◽  
João Cotas ◽  
João C. Marques ◽  
Leonel Pereira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Grateloupia Turuturu ◽  
Red Seaweeds

The overexploitation of terrestrial habitats, combined with the ever-growing demand for food, has led to the search for alternative food sources. The importance of seaweeds as food sources has been growing, and their potential as sources of fatty acids (FA) make seaweeds an interesting feedstock for the food and nutraceutical industries. The aim of this study is to assess the potential of five red seaweeds (Asparagospis armata, Calliblepharis jubata, Chondracanthus teedei var. lusitanicus, Gracilaria gracilis, and Grateloupia turuturu) and three brown seaweeds (Colpomenia peregrina, Sargassum muticum and Undaria pinnatifida), harvested in central Portugal, as effective sources of essential FA for food or as dietary supplements. FA were extracted from the biomass, transmethylated to methyl esters, and analyzed through gas chromatography-mass spectrometry. G. gracilis presented the highest content of saturated fatty acids (SFA) (41.49 mg·g−1), whereas C. jubata exhibited the highest content of highly unsaturated fatty acids (HUFA) (28.56 mg·g−1); the three G. turuturu life cycle stages presented prominent SFA and HUFA contents. Omega-6/omega-3 ratios were assessed and, in combination with PUFA+HUFA/SFA ratios, it is suggested that C. jubata and U. pinnatifida may be the algae with highest nutraceutical potential, promoting health benefits and contributing to a balanced dietary intake of fatty acids.

scholarly journals Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil

2017 ◽  
Vol 9 (12) ◽  
pp. 352
Author(s):  
Bernardo M. Linhares ◽  
Ana Marcia D. C. Costa ◽  
Herliana D. F. Abreu ◽  
Ana Cristina G. Reis de Melo ◽  
Pedro R. E. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Profile ◽  
High Concentrations ◽  
Astrocaryum Aculeatum ◽  
Air Circulation ◽  
Acid Index

The species Astrocaryum aculeatum (Arecaceae) is known in the Brazilian Amazon as tucumã, whose fruit is much appreciated by the population of the region, where its pulp, oleaginous, is the most consumed. Thus, the aim of this work was to perform a profile of fatty acids by GC-FID and minerals by ICP-OES of the oil of the pulp of the tucumã (A. aculeatum), as well as their physicochemical properties by 1H NMR. The fruits were collected in Alto Alegre city, Roraima, Brazil. These were taken to the laboratory, sanitized and removing your pulp, submitted to the oven with air circulation at 50 °C for 72 h, the dried pulps were milled and sieved between 20-40 mesh. The pulp oil extraction was realized in Soxhlet with hexane for 6 hours (yield of 54.7%). Were identified a total of 10 fatty acids, of these 23.8% are saturated fatty acids and 76.2% are unsaturated fatty acids: palmitic acid (10.4%), stearic acid (4.9%), oleic acid (64.2%), linoleic acid (11%) and linolenic acid (1%). The physicochemical properties have a pulp oil acid index of 0.31 mg KOH g-1, saponification of 190.39 mg KOH g-1, iodine index of 85.97 mg g-1. Minerals such as in their available forms K (70.05 mg L-1) Na (30.30 mg L-1), Ca (20.13 mg L-1) and P (20.07 mg L-1) were observed in high concentrations. The Amazon tucumã is an oleaginous that deserves our attention because it is composed of essential fatty acids that are beneficial to the human health.

scholarly journals Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 312
Author(s):  
Luis Angel Cabanillas-Bojórquez ◽  
Erick Paul Gutiérrez-Grijalva ◽  
Ramón Ignacio Castillo-López ◽  
Laura Aracely Contreras-Angulo ◽  
Miguel Angel Angulo-Escalante ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Rich Source ◽  
Added Value ◽  
The Novel ◽  
Shrimp Waste ◽  
Acid Fermentation ◽  
Trolox Equivalent ◽  
By Products

The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix.

scholarly journals A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2158
Author(s):  
Ibrahim A. Bakry ◽  
Lan Yang ◽  
Mohamed A. Farag ◽  
Sameh A. Korma ◽  
Ibrahim Khalifa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Comprehensive Review ◽  
Milk Fat Globules ◽  
Health Promoting ◽  
Nutritional Benefits

Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.

scholarly journals Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2867
Author(s):  
Rui Ferreira ◽  
Sílvia Lourenço ◽  
André Lopes ◽  
Carlos Andrade ◽  
José S. Câmara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Scientific Basis ◽  
Grape Pomace ◽  
Added Value ◽  
Fatty Acids Profile ◽  
Potential Applications ◽  
By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

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