scholarly journals Impact of Organic Fertilizers on Phenolic Profiles and Fatty Acids Composition: A Case Study for Cichorium intybus L.

10.5772/62325 ◽  
2016 ◽  
Author(s):  
Lovro Sinkovič ◽  
Dragan Žnidarčič
Keyword(s):  
Fatty Acids ◽  
Cichorium Intybus ◽  
Organic Fertilizers ◽  
Fatty Acids Composition ◽  
Phenolic Profiles

scholarly journals Effects of bio- and chemical-organic fertilizers on yield, some physiological traits and fatty acids composition of canola

2019 ◽  
Vol 48 (1) ◽  
pp. 113-122
Author(s):  
Hossein Vatan Doost ◽  
Raouf Seyed Sharifi ◽  
Salim Farzaneh ◽  
Davood Hasan Panah
Keyword(s):  
Fatty Acids ◽  
Seed Protein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Farmyard Manure ◽  
Organic Fertilizers ◽  
Physiological Traits ◽  
Fatty Acids Composition ◽  
Brassica Napus L ◽  
Low Erucic Acid

Effects of bio- and chemical-organic fertilizers on some physiological traits and fatty acids composition in canola (Brassica napus L.) was studied employing a factorial RCBD design in 2016. Experimental factors included four bio-fertilizers levels, such as (i) no bio-fertilizer (B1), (ii) seed inoculation with Nitrobacter (B2), (iii) Pseudomonas (B3), (iv) Azosprillum (B4) and five levels of nitrogen and farmyard manure (FYM) viz. (i) 100% nitrogen (F1), (ii) 25% FYM+75% nitrogen (F2), (iii) 50% FYM+50% nitrogen (F3), (iv) 75% FYM +25% nitrogen (F4) and (v) 100% FYM (F5). The unsaturated fatty acids (oleic acids, linoneic, linoleni and palminoleic acid) increased at 50% N+50% FMY along with bio-fertilizer compared to the control, while it was found vice versa in case of saturated fatty acids (palmetic and arashidic acid). Application of 100% FYM decreased oil (low erucic acid) and enhances the seed protein. Application of 50% FYM + 50% nitrogen along with Pseudomonas treated plants caused an increase of about 111% in seed yield of canola in comparison to that found in B1F5.

Fatty acids composition in fruits of Rumex L. genus

2008 ◽  
Vol 21 (1) ◽  
pp. 133-137
Author(s):  
Helena Danuta Smolarz ◽  
Magdalena Wegiera ◽  
Joanna Matyjasik
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110678
Author(s):  
Irina Torres ◽  
Dolores Pérez-Marín ◽  
Miguel Vega-Castellote ◽  
María-Teresa Sánchez
Keyword(s):  
Fatty Acids ◽  
Hyperspectral Imaging ◽  
Imaging System ◽  
Fatty Acids Composition
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