scholarly journals ATR-FTIR-based fingerprinting of some Cucurbitaceae extracts: a preliminary study

2018 ◽  
Vol 87 (2) ◽  
Author(s):  
Wirginia Kukula-Koch ◽  
Maciej Grzybek ◽  
Aneta Strachecka ◽  
Aleksandra Jaworska ◽  
Agnieszka Ludwiczuk
Keyword(s):  
Fatty Acids ◽  
Cucumis Melo ◽  
Cold Water ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Ethanol Extract ◽  
Hot Water ◽  
Main Variable ◽  
Preliminary Study ◽  
Seed Extracts

The attenuated total reflectance-Fourier transform infrared (ATR-FTIR) fingerprinting of some selected cucurbits was performed on three types of seed extracts (alcoholic, cold-water, and hot-water) in order to elaborate a characteristic FTIR profile of their family representatives and to determine their biochemical content. Cluster analysis and principal component analysis were performed on <em>Cucumis melo</em> subsp. <em>melo</em> var. <em>inodorus</em>, <em>Cucurbita pepo</em>, <em>C. maxima</em>, <em>C. pepo</em> var. <em>cylindrica</em>, <em>C. maxima</em> subsp. <em>maxima</em> convar. <em>maxima</em> ‘Hokkaido’ to determine the similarities between their seed extracts. The ethanol extract of the <em>C. pepo</em> seeds was different from the other seed extracts because in addition to esters, it contained free fatty acids, which could influence its pharmacological activity. The main variable differentiating the extracts was the absorption band at 2,920–2,925 cm<sup>−1</sup>, which represented saturated fatty acids. The obtained results were analyzed by various statistical tools to evaluate the fingerprints of the selected species of cucurbits.

scholarly journals Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties

2021 ◽  
Vol 16 (2) ◽  
pp. 132-143
Author(s):  
Selvia Tharukliling ◽  
Lilik Eka Radiati ◽  
Imam Thohari ◽  
Agus Susilo
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ethanol Extract ◽  
Plate Count ◽  
Significant Difference ◽  
The Mean ◽  
Paste Content

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

scholarly journals Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 608 ◽  
Author(s):  
Dong Wang ◽  
Hafiz Umer Javed ◽  
Ying Shi ◽  
Safina Naz ◽  
Sajid Ali ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Volatile Compounds ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Heptanoic Acid ◽  
Drying Method ◽  
Thompson Seedless ◽  
Air Drying

Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, respectively. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.

scholarly journals Autotrophic and Heterotrophic Growth Conditions Modify Biomolecole Production in the Microalga Galdieria sulphuraria (Cyanidiophyceae, Rhodophyta)

Marine Drugs ◽  
2020 ◽  
Vol 18 (3) ◽  
pp. 169
Author(s):  
Roberto Barone ◽  
Lorenzo De Napoli ◽  
Luciano Mayol ◽  
Marina Paolucci ◽  
Maria Grazia Volpe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Monounsaturated Fatty Acids ◽  
Growth Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Galdieria Sulphuraria ◽  
Trophic Conditions ◽  
Carbon Mass

Algae have multiple similarities with fungi, with both belonging to the Thallophyte, a polyphyletic group of non-mobile organisms grouped together on the basis of similar characteristics, but not sharing a common ancestor. The main difference between algae and fungi is noted in their metabolism. In fact, although algae have chlorophyll-bearing thalloids and are autotrophic organisms, fungi lack chlorophyll and are heterotrophic, not able to synthesize their own nutrients. However, our studies have shown that the extremophilic microalga Galderia sulphuraria (GS) can also grow very well in heterotrophic conditions like fungi. This study was carried out using several approaches such as scanning electron microscope (SEM), gas chromatography/mass spectrometry (GC/MS), and infrared spectrophotometry (ATR-FTIR). Results showed that the GS, strain ACUF 064, cultured in autotrophic (AGS) and heterotrophic (HGS) conditions, produced different biomolecules. In particular, when grown in HGS, the algae (i) was 30% larger, with an increase in carbon mass that was 20% greater than AGS; (ii) produced higher quantities of stearic acid, oleic acid, monounsaturated fatty acids (MUFAs), and ergosterol; (iii) produced lower quantities of fatty acid methyl esters (FAMEs) such as methyl palmytate, and methyl linoleate, saturated fatty acids (SFAs), and poyliunsaturated fatty acids (PUFAs). ATR-FTIR and principal component analysis (PCA) statistical analysis confirmed that the macromolecular content of HGS was significantly different from AGS. The ability to produce different macromolecules by changing the trophic conditions may represent an interesting strategy to induce microalgae to produce different biomolecules that can find applications in several fields such as food, feed, nutraceutical, or energy production.

Effect of animal age and gender on fatty acid and elemental composition in Austrian beef applicable for authentication purposes

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Adriána Bednárová ◽  
Ján Mocák ◽  
Walter Gössler ◽  
Margit Velik ◽  
Josef Kaufmann ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Elemental Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Omega 3 ◽  
Age And Gender ◽  
And Gender

AbstractThe main aim of the present study was to find differences in the content of fatty acids and variations in elemental composition in beef samples of longissimus dorsi muscle related to cattle age and gender. A further goal was to describe interrelations among the selected variables (descriptors) characterising the samples. For this purpose, an extensive data table was compiled, which contains chemical descriptors specifying forty-six beef samples originating from four well-known Austrian grassland-based beef labels. The following descriptors were investigated: (a) concentrations of 33 fatty acids, (b) concentrations of 19 elements, (c) contents of dry-mass, protein, intramuscular fat, and ash, (d) total content of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA), (e) total contents of omega-3 (n-3) and omega-6 (n-6) PUFA and their ratio. The correlation analysis provided a number of statistically significant correlations among the descriptors, which were concordant with the results of the principal component analysis and cluster analysis. Furthermore, the effect of age and gender of cattle (both acting as target factors) on the fatty acid content and elemental composition of beef was examined by analysis of variance (ANOVA) and appropriate non-parametric tests. Several important interrelations among the beef characteristics investigated were also discovered. Finally, the most relevant beef descriptors were utilised in linear discrimination analysis (LDA) for predicting the slaughter age of the cattle for beef authentication.

scholarly journals Obese Mice with Dyslipidemia Exhibit Meibomian Gland Hypertrophy and Alterations in Meibum Composition and Aqueous Tear Production

2020 ◽  
Vol 21 (22) ◽  
pp. 8772
Author(s):  
Eugene A. Osae ◽  
Tiffany Bullock ◽  
Madhavi Chintapalati ◽  
Susanne Brodesser ◽  
Samuel Hanlon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Fat Diet ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Meibomian Gland ◽  
Epididymal Adipose Tissue ◽  
Esi Ms ◽  
Diet Induced Obesity ◽  
Tear Production ◽  
Lipid Species

Background: Dyslipidemia may be linked to meibomian gland dysfunction (MGD) and altered meibum lipid composition. The purpose was to determine if plasma and meibum cholesteryl esters (CE), triglycerides (TG), ceramides (Cer) and sphingomyelins (SM) change in a mouse model of diet-induced obesity where mice develop dyslipidemia. Methods: Male C57/BL6 mice (8/group, age = 6 wks) were fed a normal (ND; 15% kcal fat) or an obesogenic high-fat diet (HFD; 42% kcal fat) for 10 wks. Tear production was measured and meibography was performed. Body and epididymal adipose tissue (eAT) weights were determined. Nano-ESI-MS/MS and LC-ESI-MS/MS were used to detect CE, TG, Cer and SM species. Data were analyzed by principal component analysis, Pearson’s correlation and unpaired t-tests adjusted for multiple comparisons; significance set at p ≤ 0.05. Results: Compared to ND mice, HFD mice gained more weight and showed heavier eAT and dyslipidemia with higher levels of plasma CE, TG, Cer and SM. HFD mice had hypertrophic meibomian glands, increased levels of lipid species acylated by saturated fatty acids in plasma and meibum and excessive tear production. Conclusions: The majority of meibum lipid species with saturated fatty acids increased with HFD feeding with evidence of meibomian gland hypertrophy and excessive tearing. The dyslipidemia is associated with altered meibum composition, a key feature of MGD.

scholarly journals Effect of the diet on performance characteristics and quality of meat fat of lamb by principal component analysis

2021 ◽  
Vol 43 ◽  
pp. e53180
Author(s):  
Marcus Andrade Wanderley Junior ◽  
Cristiane Leal dos Santos ◽  
Leandro Pereira Lima ◽  
Thon Jovita Farias ◽  
Rodrigo Soares Junqueira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Experimental Period ◽  
Cholesterol Content ◽  
Performance Characteristics ◽  
Animal Performance ◽  
Fat Quality

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

scholarly journals Association between dietary fatty acids pattern and incidence of oral cancer: A case-control study from Southeast China

2021 ◽  
Author(s):  
Yi Fan ◽  
Yu Qiu ◽  
Qing Chen ◽  
Sijie Wang ◽  
Mingming Xu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oral Cancer ◽  
Saturated Fatty Acids ◽  
Fatty Acid Pattern ◽  
Principal Component ◽  
Dietary Fatty Acids ◽  
Control Group ◽  
Oral Cancer Patients ◽  
Fatty Acid Patterns

Abstract ObjectiveTo investigate the relationship between dietary fatty acid pattern and the risk of oral cancer (OC).MethodIn 446 patients with primary oral cancer and 448 controls, we assessed prediagnosis consumption of 159 food items by food frequency questionnaires completed within 1 week of diagnosis. Fatty acid patterns were identified using principal component analysis. Odds ratio (OR) and 95% confidence (CI) interval was calculated.ResultsGeneral differences of fatty acid intake were observed between case and control, intake of saturated fatty acids such as C14:0, C16:0, C18:0 are higher in case than control group (p < 0.001), intake of monounsaturated fatty acid such as C18:1 is higher in case than control group (p < 0.001). We identified a fatty acid pattern which was characterized by saturated fatty acids and it explained 33.2% of the overall variability of the 32 fatty acids. The identified fatty acid pattern scores were positively associated with a higher risk of oral cancer [multivariable-adjusted OR comparing extreme quintiles, 3.325 (95%CI: 2.222, 4.975); Ptrend<0.001].ConclusionsGeneral differences of dietary fatty acids were observed between oral cancer patients and controls. A dietary fatty acids pattern, which was mainly composed of saturated fatty acids were positively correlated with the risk of oral cancer.

scholarly journals Chemometric Match to Evaluate Fatty Acids Degradation of Animal and Plant Fats after Heating Treatment by Principal Component Research (PCR)

2019 ◽  
Vol 8 (2S3) ◽  
pp. 325-330
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Heating Process ◽  
Heat Condition ◽  
Animal Fats ◽  
Edible Fats ◽  
Heating Treatment ◽  
Diet Intake

Fats have value demand of diet intake to supply energy and as cooking medium. Unsaturated fatty acids (UFAs) may prone to fatty acids (FAs) oxidation during heating process of fat by altering the double bonds between carbon atoms into trans fatty acids (TFAs) and saturated fatty acids (SFAs). TFAs and SFAs have been known as potential undesirable health effects for consumption. Thus monitoring the changes of oxidation UFAs at certain heat condition is essential to investigate the heat impact of various edible fats from animals and plants. The aim of the study was to evaluate FAs degradation various edible fats after heating treatments. The variety of fats such as chicken, beef, lard, mutton and plant fats were heated under controlled temperatures (120,180 and 240 ℃) and hours of heating (0.5, 1, 2 and 3 hrs). FAs were profiled by combination of gas chromatography-flame ionization detector (GC-FID) and chemometrics techniques. The major FAs were identified after heating treatment such as Palmitic (C16:0), Stearic (C18:0), Elaidic (C18:1n9t), Oleic (C18:1n9c) and Linolelaidic (C18:2n6c). Observation through sum heat at 120℃ /3hrs, 180℃/ 3hrs and 240℃/ 2 and 3hr contributed by SFAs and TFAs (C16:0, C18:0 and C18:1n9t) for all animal fats. The UFAs (C18:1n9c and C18:2n6c) contributed by sum heat of 120℃/ 0.5-2hrs, 180 ℃/ 0.5-2hrs and 240℃/0.5 in a group. Plant fats were groups together by themselves and segregated from animal fats. These findings suggested that the degradation of UFAs to the SFAs and TFAs are related to the heat condition regardless species of animal fats

scholarly journals Authentication of Wistar rat fats with gas chromatography mass spectometry combined by chemometrics

10.5219/1229 ◽  
2020 ◽  
Vol 14 ◽  
pp. 52-57
Author(s):  
Any Guntarti ◽  
Ibnu Gholib Gandjar ◽  
Nadia Miftahul Jannah
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Methyl Ester ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Total Content ◽  
Wistar Rat ◽  
Animal Fats ◽  
Mass Spectometry

Indonesia is a country with the largest Muslim population in the world, which is very concerned about halal food. The most problem that’s very concerning nowadays was that food products were contaminated by unclean meat, such as rat meat. The purpose of this study was to authenticate rat fat using Gas Chromatography-Mass Spectrophotometry (GC-MS) combined with chemometrics. In this study, rat fat were heated in oven at 90 °C – 100 °C for approximately one hour until the oil came out. After that, the derivatization process was carried out to convert fat into methyl ester compounds using NaOCH3 and BF3. Methyl ester compound than injected into the GCMS instrument system. In addition to rat fat, other fat extraction were carried out, such as pigs, cows, chickens, wild boars, dogs, and goats. The combination of chemometrics Principal Component Analysis (PCA) was used to classify rat fat with other animal fat. Based on the results of the study showed that fatty acids in rats using GCMS produced 6 types of fatty acids, namely: myristat (0.15 ±0.09%), palmitoleate (0.73 ±0.54%), palmitate (19.08 ±3.54%), linoleate (30.14 ±16.90%), oleate (40.48 ±2.74%), and stearate (2.55 ±0.01%). Total content of rat fatty acids was 93.13%, with unsaturated fatty acids 71.35% and saturated fatty acids 21.78%. Chemometrics PCA from rat fat can be grouped with other animal fats

scholarly journals Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3501
Author(s):  
Fernanda G. Ferreira ◽  
Laudí C. Leite ◽  
Henry D. R. Alba ◽  
Bruna M. A. de C. Mesquita ◽  
Stefanie A. Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
Latin Square ◽  
Principal Component ◽  
Monounsaturated Fatty Acids ◽  
Good Alternative ◽  
Control Treatment ◽  
Palm Kernel Cake ◽  
Lactating Goats

We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg−1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg−1 PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good alternative for lactating goats when added to the diet at levels up to 80 g kg−1.

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