scholarly journals Proximate Composition and Profiles of Amino Acids and Fatty Acids in the Muscle of Adult Males and Females of Commercially Viable Prawn Species Macrobrachium rosenbergii Collected from Natural Culture Environments

2010 ◽  
Vol 2 (2) ◽  
Author(s):  
P. Saravana Bhavan ◽  
S. Radhakrishnan ◽  
C. Seenivasan ◽  
R. Shanthi ◽  
R. Poongodi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Macrobrachium Rosenbergii ◽  
Adult Males ◽  
Males And Females

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel

2019 ◽  
Vol 279 ◽  
pp. 356-363 ◽  
Author(s):  
Yu Matsuo ◽  
Larissa Akari Miura ◽  
Tetsuya Araki ◽  
Yumiko Yoshie-Stark
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aroma Compounds

scholarly journals Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3

2016 ◽  
Vol 38 (4) ◽  
pp. 399
Author(s):  
Marcos Vieira da Silva ◽  
Andréia Vieira da Silva ◽  
Elton Guntendorfer Bonafé ◽  
Nilson Evelázio de Souza ◽  
Jesuí Vergílio Visentainer
Keyword(s):  
Fatty Acids ◽  
Daily Intake ◽  
Perilla Frutescens ◽  
White Bread ◽  
Omega 3 Fatty Acids ◽  
Adult Males ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Males And Females ◽  
Sensorial Attributes

Perilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its impacts on chemical and sensorial attributes, underscoring Omega-3 amounts. The use of whole perilla increases the Omega-3 content in white bread, balances the ratio n-6/n-3, decreases the specific volume, and maintains the concentration of phenolic compounds and antioxidant activity. The formulation with 1% whole perilla has a better acceptability and supplies 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid for adult males and females, respectively. 

FATTY ACIDS, AMINO ACIDS, MINERAL CONTENTS, AND PROXIMATE COMPOSITION OF SOME BROWN SEAWEEDS1

2012 ◽  
Vol 48 (2) ◽  
pp. 285-292 ◽  
Author(s):  
Mehdi Tabarsa ◽  
Masoud Rezaei ◽  
Zohreh Ramezanpour ◽  
J. Robert Waaland ◽  
Reza Rabiei
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Mineral Contents

scholarly journals Nutrient profiling of traditionally sun-dried Acetes

2017 ◽  
Vol 64 ◽  
Author(s):  
A. K. Balange ◽  
K. A. Martin Xavier ◽  
Sanath Kumar ◽  
B. B. Nayak ◽  
G. Venkateshwarlu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Microbiological Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Quality Analysis ◽  
Plate Count ◽  
Faecal Coliforms ◽  
Cadmium And Lead

An attempt was made to study the nutrient profile of traditionally sun-dried Acetes with respect to its proximate composition, amino acids, fatty acids, minerals and heavy metals. From the results, it was found that dried Acetes contained 19.00±0.70% moisture, 48.29 ± 0.64% crude protein, 16.05±0.52% ash and 3.62±0.09% crude fat. Biopolymer content in dried Acetes showed 10% chitin. Amino acid profile of dried Acetes confirmed that it could serve as a significant source of essential amino acids. Fatty acid profile revealed 9, 12-otadecadieonic acid (17.08%), docosahexaenoic acid (DHA) (15.69%), eicosapentaenoic acid (EPA) (13.45%) and docosanoic acid (11.75%) as the major fatty acids. Mineral profiling indicated the presence of P, Ca, K, Mg, Na and Fe. Heavy metal analysis indicated the presence of Cd, Cu, Pb and Zn. However, harmful metals like cadmium and lead were found to be low. From microbiological quality analysis of dried Acetes, the total plate count and faecal coliforms count were found to be 4.1 x 103 cfu g-1 and 35 MPN per100 ml, respectively while Staphylococcus aureus colonies were not detected. Results of the study indicated that dried Acetes was not processed properly and hygienically as revealed by its content of high moisture and faecal coliforms, respectively. Further, based on proximate composition, amino acids, fatty acids and mineral profile, it can be concluded that dried Acetes can be a good source of health beneficial nutrients.

Nutritional and Antinutritional Properties of the Underexploited Wild Legume Rhynchosia bracteata Benth

2011 ◽  
Vol 46 (2) ◽  
pp. 141-146 ◽  
Author(s):  
KSR Murthy ◽  
S Emmanuel
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Calorific Value ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Protein Fractions ◽  
Regular Component ◽  
Fatty Acids Profile

The nutritional composition and antinutritional factors of Rhynchosia bracteata Benth. underexploited tribal pulses locally known as Advi Chekkudu in Telugu, used as food by local tribals in the Rollapenta forest, Kurnool district, Nallamalais of Andhra Pradesh. The mature seed samples were analysed for proximate composition, total (true) seed protein fractions, amino acid composition, fatty acids profile, mineral and antinutritional factors. The investigated seed samples contained higher amount of crude protein, crude fat, ash and nitrogen free extractives constitute 20.18, 6.16, 6.12 and 61.31 % respectively. The calorific value of the seed weight 100 g dry seed material was 366.86 K.cal. The essential amino acids, leucine, tyrosine and phenylalanine, were present in relatively large quantities. The fatty acid profiles revealed that the seed lipids contained higher concentrations of palmitic and linoleic acids. The seeds are rich in magnesium, iron potassium and phosphorous. Antinutritional factors such as total free phenols, (3.76 %) tannins (0.29%), L -DOPA (0.51%), hydrogen cyanide (0.066%) and phytic acid (0.18%) are present in variable quantities. This paper presents the chemical composition and nutritional potential of Rhynchosia bracteata seeds with regard to its suitability as a regular component in human diet. Key words. Rhynchosia bracteata; Proximate composition; Amino acids; Antinutritional factors; Fatty acids; Protein fractions; Hemagglutinating activity   DOI: http://dx.doi.org/10.3329/bjsir.v46i2.4488 Bangladesh J. Sci. Ind. Res. 46(2), 141-146, 2011

scholarly journals Variation in the Proximate Composition, Amino Acids Content and Fatty Acids of Thai Pangus (Pangasianodonhypophthalmus) Fish Depending on Size

2021 ◽  
pp. 35-49
Author(s):  
Md. Salman ◽  
Sharmin Suraiya ◽  
Pranta Das ◽  
Md. Aminur Islam ◽  
Monjurul Haq
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Protein Content ◽  
Proximate Composition ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fish Muscle ◽  
Oleic Acid Content ◽  
Fish Weight

The nutritional characteristics such as proximate composition, amino acids, and fatty acids properties of fish depend on the size of fish. Determination of the nutritional parameters of Thai pangus muscle depending on five different sizes, viz., 0.5 kg, 1.0 kg, 1.5 kg, 2.0 kg, and 2.5 kg showed that the moisture content was decreased whereas the protein content was increased with the increment of fish weight. The protein content was the highest 16.60% in 2.5 kg size fish and the lowest content 14.75% was in 0.5 kg size fish. The lipid content was found to increase significantly (P≤0.05) with the increment of fish weight. There were eight essential and nine non-essential amino acids available and the contents were found to increase with the increment of fish weight. The content of essential amino acids was the highest (14.43 g/100 g fish muscle) in 2.5 kg size fish while the lowest (7.79 g/100 g fish muscle) in 0.5 kg size fish. Total 13 fatty acids were detected in fish oil among which oleic acid content was the highest (44.55% to 47.10%) followed by palmitic acid (25.78% to 36.39%), however, the ω-3 polyunsaturated fatty acids contentwere very poor. The saturated fatty acids content were found to increase whereas the polyunsaturated fatty acids content were found to decrease with increasing the size of fish. So, the findings of this present study reveal that the muscles of Thai Pangus fish are considered as highly nutritive and healthy.

scholarly journals Proximate Composition and Nutritional Profile of Rainbow Trout (Oncorhynchus mykiss) Heads and Skipjack tuna (Katsuwonus Pelamis) Heads

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3189 ◽  
Author(s):  
Li ◽  
Liu ◽  
Jiang ◽  
Yan
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Proximate Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Rainbow Trout Oncorhynchus Mykiss

In order to evaluate the application potential of rainbow trout (Oncorhynchus mykiss) heads and skipjack tuna (Katsuwonus pelamis) heads; proximate composition, amino acids, fatty acids, carnosine, and anserine contents were analyzed in this study. Rainbow trout heads showed significantly higher protein (29.31 g/100 g FW, FW is abbreviation of fresh weight) and lipid (6.03 g/100 g FW) contents than skipjack tuna heads (18.47 g/100 g FW protein and 4.83 g/100 g FW lipid) (p < 0.05). Rainbow trout heads and skipjack tuna heads exhibited similar amino acid composition. Essential amino acids constituted more than 40% of total amino acids in both rainbow trout head and skipjack tuna head. The fatty acid profile was different between rainbow trout heads and skipjack tuna heads. Rainbow trout heads mainly contained 38.64% polyunsaturated fatty acids (PUFAs) and 38.57% monounsaturated fatty acids (MUFAs), whereas skipjack tuna heads mainly contained 54.46% saturated fatty acids (SFAs). Skipjack tuna heads contained 4563 mg/kg FW anserine and 1761 mg/kg FW carnosine, which were both significantly higher than those of rainbow trout heads (p < 0.05). These results demonstrate that both rainbow trout heads and skipjack tuna heads may be used as materials for recycling high-quality protein. Meanwhile, rainbow trout heads can be used to extract oil with high contents of unsaturated fatty acids, while skipjack tuna heads may be a source for obtaining carnosine and anserine.

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