scholarly journals Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)

2020 ◽  
Vol 71 (4) ◽  
pp. 382
Author(s):  
M. L.L. Campidelli ◽  
J. D. Souza Carneiro ◽  
E. C. Souza ◽  
M. L. Magalhães ◽  
G. L. Dos Reis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Bioactive Compounds ◽  
Beta Carotene ◽  
Monounsaturated Fatty Acids ◽  
Coumaric Acid ◽  
Calcium Magnesium ◽  
Dipteryx Alata

The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.

scholarly journals Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)

2020 ◽  
Vol 71 (1) ◽  
pp. 343
Author(s):  
M. L.L. Campidelli ◽  
J. D.S. Carneiro ◽  
E. C. Souza ◽  
M. L. Magalhães ◽  
E. E.C. Nunes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Coumaric Acid ◽  
Drying Process ◽  
Phenolic Profile ◽  
Dipteryx Alata

This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

scholarly journals Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

2011 ◽  
Vol 40 (2) ◽  
pp. 240-244 ◽  
Author(s):  
Rose Meire Vidotti ◽  
Maria Teresa Bertoldo Pacheco ◽  
Giovani Sampaio Gonçalves
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Degree Of Saturation ◽  
Degree Of Hydrolysis ◽  
Animal Feeding ◽  
Hydrolysis Of

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

Platelet fatty acid composition in relation to fatty acid composition in plasma and to serum lipoprotein lipids in healthy subjects with special reference to the linoleic acid pathway

1985 ◽  
Vol 68 (5) ◽  
pp. 581-587 ◽  
Author(s):  
M. Boberg ◽  
L. B. Croon ◽  
I.-B. Gustafsson ◽  
B. Vessby
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Plasma Lipid ◽  
Monounsaturated Fatty Acids ◽  
Serum Lipoprotein ◽  
Relative Percentage ◽  
Lipoprotein Lipids

1. The fatty acid composition in platelet phospholipids and in the plasma lipid esters as well as the serum lipoprotein lipid concentrations were determined in 67 healthy male subjects in order to establish the relationships between blood lipids and platelets. 2. A positive correlation was found between the concentrations of the triglyceride rich serum lipoprotein lipids and the relative percentage of saturated and monounsaturated fatty acids in plasma. The correlations were also positive between the serum high density lipoprotein-cholesterol concentration and the relative content of linoleic acid in the plasma cholesterol esters and phospholipids. 3. Negative correlations were found between the relative percentage of saturated and monounsaturated fatty acids in the plasma lipid esters versus linoleic acid in plasma and in the platelets. On the other hand there were positive correlations between linoleic acid in the plasma lipid esters and in the platelet phospholipids. These results indicate a direct dietary influence on the platelet phospholipid fatty acid composition. 4. The correlations between the fatty acids of the n −6 series within plasma and platelets as well as between plasma and platelets indicate that a high linoleic acid content is not associated with an increased arachidonic acid concentration. The results also indicate that the limiting metabolic step in the conversion of linoleic acid into arachidonic acid may be located at different levels in plasma and in the platelets.

scholarly journals Characterization of Sorghum and Millet with Special Reference to Fatty Acid and Volatile Profile.

2015 ◽  
Vol 3 (7) ◽  
pp. 515 ◽  
Author(s):  
Muhammad Farhan Jahangir Chughtai ◽  
Imran Pasha ◽  
Faqir Muhammad Anjum ◽  
Muhammad Adnan Nasir
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Special Reference ◽  
Essential Fatty Acids ◽  
Methyl Esters ◽  
Behenic Acid ◽  
Sulphur Compounds ◽  
Food Staples

Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sorghum and millet was determined according to respective methods. Fatty acid methyl esters were prepared and then subjected to GC-FID for fatty acids analysis. The results indicated that both sorghum and millet oils are rich in essential fatty acids comprising mono and polyunsaturated fatty acids. Main fatty acids that are identified in current study includes palmitic acid, oleic acid, palmitoleic acid, behenic acid, linoleic acid, linoleic acid, stearic acid, myristic acid, etc. On the other hand volatile compounds from sorghum and millet were determined by preparing their respective volatile samples by using calvenger apparatus with suitable volatile extracting solvent. Volatile samples were then subjected to GC-MS analysis and respected results were compared with NIST library. About 30 different volatiles were identified in millet varieties while 35 different compounds were discovered in sorghum varieties belonging to aldehydes, ketones, benzene derivatives, esters, alcohols, sulphur compounds.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Isolation and Characterization of Unsaturated Fatty Acid Auxotrophs of Streptococcus pneumoniae and Streptococcus mutans

2007 ◽  
Vol 189 (22) ◽  
pp. 8139-8144 ◽  
Author(s):  
Silvia Altabe ◽  
Paloma Lopez ◽  
Diego de Mendoza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Streptococcus Pneumoniae ◽  
Unsaturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemotherapeutic Agents ◽  
Isolation And Characterization ◽  
Membrane Structure And Function

ABSTRACT Unsaturated fatty acid (UFA) biosynthesis is essential for the maintenance of membrane structure and function in many groups of anaerobic bacteria. Like Escherichia coli, the human pathogen Streptococcus pneumoniae produces straight-chain saturated fatty acids (SFA) and monounsaturated fatty acids. In E. coli UFA synthesis requires the action of two gene products, the essential isomerase/dehydratase encoded by fabA and an elongation condensing enzyme encoded by fabB. S. pneumoniae lacks both genes and instead employs a single enzyme with only an isomerase function encoded by the fabM gene. In this paper we report the construction and characterization of an S. pneumoniae 708 fabM mutant. This mutant failed to grow in complex medium, and the defect was overcome by addition of UFAs to the growth medium. S. pneumoniae fabM mutants did not produce detectable levels of monounsaturated fatty acids as determined by gas chromatography-mass spectrometry and thin-layer chromatography analysis of the radiolabeled phospholipids. We also demonstrate that a fabM null mutant of the cariogenic organism Streptococcus mutants is a UFA auxotroph, indicating that FabM is the only enzyme involved in the control of membrane fluidity in streptococci. Finally we report that the fabN gene of Enterococcus faecalis, coding for a dehydratase/isomerase, complements the growth of S. pneumoniae fabM mutants. Taken together, these results suggest that FabM is a potential target for chemotherapeutic agents against streptococci and that S. pneumoniae UFA auxotrophs could help identify novel genes encoding enzymes involved in UFA biosynthesis.

scholarly journals Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

2022 ◽  
Vol 72 (4) ◽  
pp. e429
Author(s):  
A.P. Banco ◽  
C.M. Puertas ◽  
E.R. Trentacoste ◽  
R.P. Monasterio
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Oil Quality ◽  
Monounsaturated Fatty Acids ◽  
High Oleic ◽  
Phenolic Contents ◽  
Industrial Yield

‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality.

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