Characterization of the lipid composition and natural antioxidants in the liver oil of Dasyatis brevis and Gymnura marmorata rays

The omega-3 polyunsaturated fatty acids (PUFA) such as eicosapentaenoic (EPA) and docosahexaenoic (DHA), have been recognized for their important role in health. EPA has several beneficial effects regarding coronary heart disease, while DHA has been found to be important for the development of the brain and retina. The increase in the consumption of fish oil, a commercial source of PUFA, has made necessary the search for new fish species rich in PUFA that could be used as raw material for the fish oil production. The lipid, fatty acid composition and natural antioxidant contents (carotene, tocopherol) were analyzed for the liver oil of Dasyatis brevis (arenera) and Gymnura marmorata (mariposa), two ray species commercially captured in the Gulf of California. The liver oil yield 25–50% (w/w) for D. brevis and 38–56% for G. marmorata. The triglyceride fraction was the major lipid class (577–758 mg/g) for both species, with smaller proportions of sterol esters, free sterols, polar lipids and diacyl glyceryl ethers. D. brevis showed a greater carotene and tocopherols concentration (6.9 mg/100 g, 25.3 mg/100 g, respectively) than G. marmorata (1.8 mg/100 g, 2.8 mg/100 g, respectively). The content of saturated and monoenoic fatty acid was similar for both species, however, the liver oil of G. marmorata had twice as much DHA than D. brevis. The composite percentage composition of DHA plus EPA with respect to the total of fatty acids in liver oil was 18% for G. marmorata and 16% for D. brevis. The liver oil of G. marmorata and D. brevis represent a new source of omega-3 PUFA that can be used for human and animal nutrition.     

Characterisation of fatty acids and bioactive compounds of kachnar (Bauhinia purpurea L.) seed oil

Information concerning the exact composition of kachnar (Bauhinia purpurea) seed oil is scare. In the present contribution, a combination of CC, GC, TLC and normal-phase HPLC were performed to analyse lipid classes, fatty acids and fat-soluble bioactives of kachnar seed oil. n-Hexane extract of kachnar oilseeds was found to be 17.5%. The amount of neutral lipids in the crude seed oil was the highest (ca. 99% of total lipids), followed by glycolipids and phospholipids, respectively. Linoleic, followed by palmitic, oleic and stearic, were the major fatty acids in the crude seed oil and its lipid classes. The ratio of unsaturated fatty acids to saturated fatty acid, was higher in neutral lipid classes than in the polar lipid fractions. The oil was characterised by a relatively high amount of phytosterols, wherein the sterol markers were β-sitosterol and stigmasterol. β-Tocopherol was the major tocopherol isomer with the rest being δ-tocopherol. In consideration of potential utilisation, detailed knowledge of the composition of kachnar (B. purpurea) seed oil is of major importance.     

Lipid content and fatty acid profile of Senegalese sole (Solea senegalensis Kaup, 1858) juveniles as affected by feed containing different amounts of plant protein sources

A growth trial with Senegalese Sole (Solea senegalensis Kaup, 1858) juveniles fed with diets containing increasing replacement levels of fishmeal by mixtures of plant protein sources was conducted over 12 weeks. Total fat contents of muscle, liver, viscera, skin, fins and head tissues were determined, as well as fatty acid profiles of muscle and liver (GC-FID analysis). Liver was the preferential local for fat deposition (5.5–10.8% of fat) followed by fins (3.4–6.7% fat). Increasing levels of plant protein in the diets seems to be related to increased levels of total lipids in the liver. Sole muscle is lean (2.4–4.0% fat), with total lipids being similar among treatments. Liver fatty acid profile varied significantly among treatments. Plant protein diets induced increased levels of C16:1 and C18:2 n−6 and a decrease in ARA and EPA levels. Muscle fatty acid profile also evidenced increasing levels of C18:2 n−6, while ARA and DHA remained similar among treatments. Substitution of fishmeal by plant protein is hence possible without major differences on the lipid content and fatty acid profile of the main edible portion of the fish – the muscle.     

Production and composition of microbial fat from Rhodotorula glutinis

The fatty acid, sterol and hydrocarbon compositions of oil produced by a new strain of Rhodotorula glutinis isolated from soil and grown on molasses, were determined. The major constituent fatty acids were: palmitic (37%) oleic (47%) and linoleic (8%). The major sterols were campesterol (42%) and stigmasterol (27%) and the major hydrocarbons were n-C₂₃ (37%), iso-C₂₉ (30%) and n-C₂₁ (19%). Minor constituents in each class of lipids were also detected and estimated. The oil produced was 54% on a dry weight basis. The fatty acid composition was found to be close to that of palm oil.     

Essential oil,fatty acid and sterol composition of Tunisian coriander fruit different parts

BACKGROUND: Seed and pericarp of coriander fruit were compared in terms of essential oil, fatty acids and sterols. RESULTS: Essential oil yield of coriander samples ranged from 0.30 to 0.68% (w/w) in fruit and seed, respectively. However, in pericarp, the essential oil yield was only of 0.04% (w/w). Linalool was the major compound in the whole fruit, seed and pericarp, with 86.1%, 91.1% and 24.6% of the oils, respectively. Fatty acid composition of pericarp and seed lipids were investigated by gas chromatography. Petroselinic acid was the main compound of fruit and seed, followed by linoleic and oleic acids. Palmitic and linoleic acids were estimated in higher amounts in pericarp lipids. Total sterol contents were 36.93 g kg^?1 oil in seed, 6.29 g kg^?1 oil in fruit and 4.30 g kg^?1 oil in pericarp. Fruit and pericarp oils were characterized by a high proportion of β‐sitosterol, with 36.7% and 49.4% of total sterols, respectively. However, stigmasterol (29.5%) was found to be the sterol marker in seed oils. CONCLUSION: Coriander oil is a rich source of many compounds such as essential oils, fatty acids and sterols. This compound distribution presented significant differences between whole fruit, seed and pericarp. Copyright © 2009 Society of Chemical Industry     

Production and refinement of oil from carp (Cyprinus carpio) viscera

Carp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils’ characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n − 3/n − 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n − 3 and n − 6 series.     

Fatty acid composition and phenolic antioxidants of winemaking pomace powder

The fatty acid composition, phenolic constituents and contents, and antioxidant activities of two varieties (‘Cabernet Sauvignon’ and ‘Royal Rouge’) of grape pomace powder from the winemaking industry were examined. Large proportions of polysaturated fatty acids (PUFA), ranging from 60.9% to 64.4%, high ratios of PUFA/SFA, ranging from 2.80 to 3.11, and high ratios of n−6/n−3, ranging from 20.8 to 36.9, were found in both varieties. Five classes of lipids were separated with thin-layer chromatography and identified as polar lipids (PL), sterols (ST), free fatty acids (FFA), triglycerides (TG) and cholesteryl esters (CE). TG showed the highest PUFA contents (64.4% and 66.2%) and n−6/n−3 ratios (70.7 and 55.1), while CE showed the lowest values of PUFA (33.2% and 26.5%). High contents of phenolics and anthocyanins, which contribute to considerably strong antioxidant activity, were found in both varieties. Grape pomace contains considerably high amounts of phenolics, a large proportion of which are anthocyanin pigments (52% of ‘Cabernet Sauvignon’ and 63% of ‘Royal Rouge’). The HPLC analysis of phenolic compounds showed that catechin, epicatechin, epicatechin gallate, and gallic acid were major constituents. Antioxidant properties of grape pomace extract significantly varied with variety and appeared to be dependent upon the contents of phenolics. In addition, from the point of nutrition, “Royal Rouge’ had better benefits because of its lower n−6/n−3 ratio, higher contents of phenolic antioxidants and anthocyanin, and higher antioxidant activity than ‘Cabernet Sauvignon’.     

NMR结合GC-MS技术分析鱿鱼肝脏油脂及其脂肪酸组成

利用NMR结合GC/MS技术对鱿鱼肝脏油脂及其脂肪酸组成进行分析。₁NMR结果表明,鱿鱼肝脏总脂脂肪酸中,多不饱和脂肪酸与饱和脂肪酸的含量比约为7:5,n-3型多不饱和脂肪酸占脂肪酸总量的35%;₁₃C NMR结果表明,鱿鱼肝脏总脂以甘油三酯(71.87%)为主,其次是游离脂肪酸(20.98%)和磷脂(5.29%),胆固醇(1.13%)和胆固醇酯(0.73%)含量较低,鱿鱼肝油中的DHA和EPA主要以游离形式存在,分别占DHA总量和EPA总量的61.24%和63.11%;GC/MS结果显示,鱿鱼肝脏总脂脂肪酸主要为C16:0、C18:1、C20:1、EPA和DHA,多不饱和脂肪酸的含量高达38.80%,且EPA和DHA占脂肪酸总量的31.50%,表明鱿鱼肝脏具有较高的营养价值及开发前景。     

Nutritional and commercial quality of the striped venus clam, Chamelea gallina, from the Adriatic sea

Nutritional quality parameters (proximate and mineral composition, contents of glycogen, fatty acids, cholesterol, plant sterols, fat-soluble vitamins, carotenes) and ecophysiological and commercial quality indicators (Condition Index, percent content of meat and intervalvar fluid) of the striped venus clam, Chamelea gallina, from the central Adriatic coast of Italy were studied at seasonal intervals over a 1-year period. Contents of protein (8.55–10.7 g/100 g), total lipid (0.73–1.59 g/100 g), glycogen (2.25–4.96 g/100 g) and non-protein nitrogen (0.54–0.78 g/100 g) varied significantly during the year, reaching the highest values in winter, in coincidence with a peak of Condition Index. Gas chromatography of total lipids showed high percentages of n − 3 polyunsaturated fatty acids (33.7–41.9% of total fatty acids), in particular eicosapentaenoic (8.16–20.0% of total fatty acids) and docosahexaenoic acids (12.5–20.3% of total fatty acids) and low levels of total n − 6 polyunsaturated fatty acids (3.61–7.87% of total fatty acids). HPLC analysis of the unsaponifiable lipids showed low levels of cholesterol, the dominant sterol (28.3–34.2 mg/ 100 g), and variable amounts of plant sterols (stigmasterol + campesterol, β-sitosterol, fucosterol + brassicasterol), α-tocopherol and carotenes.     

Analysis of lipid classes and the fatty acid composition of the salted fish roe food products,Ikura, Tarako,Tobiko and Kazunoko

This study was designed to clarify the content of lipid classes and the fatty acid composition of total lipids (TL), sterol esters (SE), triacylglycerols (TG), phospholipids (PL), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) of the Japanese fish roe products, Ikura, Tarako, Tobiko and Kazunoko. The TL, total cholesterol, TG, and PL content of Ikura were higher than those of Tarako, Tobiko and Kazunoko. Kazunoko had the lowest cholesterol content among these roe products. PC was the main component in the PL class of each fish roe product. The main fatty acids of all roe products were 16:0, 18:1n−9, 20:5n−3, and 22:6n−3. Docosahexaenoic acid (22:6n−3) was rich in the TL, SE, TG, PL, PC and PE fractions of all roe products. In particulars the 22:6n−3 percentage of PC and PE fractions in Tobiko were higher than those of Ikura, Tarako and Kazunoko. These results indicate that the lipid from fish roe products may be a useful food source for maintaining human health.     

Fatty acid distribution in triacylglycerols and phospholipids of broad beans (Vicia faba)

Fatty acid distribution of triacylglycerols (TAG) and phospholipids (PL) obtained from the four cultivars of broad beans (Vicia faba) was investigated. Total lipids extracted from the beans were separated by thin-layer chromatography into eight fractions. The major lipid components were TAG (47.7–50.1%) and PL (47.5–50.5%), while hydrocarbons, steryl esters, free fatty acids, diacylglycerols (1,3-DAG and 1,2-DAG) and monoacylglycerols were present in minor proportions (1.8–2.4%). The major PL components were phosphatidylcholine (56.4–58.4%), phosphatidylethanolamine (20.3–21.7%) and phosphatidylinositol (16.6–18.6%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. No significant differences (P > 0.05) in fatty acid distribution existed when the different cultivars were compared. The fatty acid distributions in the TAG were evident among the four cultivars: unsaturated fatty acids were predominantly concentrated in the sn−2 position, and saturated fatty acids primarily occupied the sn−1 or sn−3 position in the oils. These results could be useful to both consumers and producers for manufacture of traditional foods in Japan and elsewhere.     

Fatty acid and lipid class composition of the eicosapentaenoic acid-producing microalga, Nitzschia laevis

The diatom Nitzschia laevis is a potential producer of eicosapentaenoic acid (EPA, C20:5n − 3). In order to further adopt this alga in the functional food and aquaculture industries, the lipid class composition and fatty acid distribution in the lipid pool of N. laevis were studied using thin-layer chromatography and gas chromatography. The total lipids of N. laevis were fractionated into neutral lipids (NLs), glycolipids (GLs) and phospholipids (PLs). NLs were the major constituents and accounted for 78.6% of the total lipids. Triacylglycerol (TAG) was the predominant component of NLs (87.9%). GLs and PLs accounted for 8.1% and 11.6% of the total lipids, respectively. Phosphatidylcholine (PC) was the major component of PLs (69.7%). The principal fatty acids identified in most lipid classes were tetradecanoic acid (C14:0), hexadecanoic acid (C16:0), palmitoleic acid (C16:1) and EPA. EPA was distributed widely among the various lipid classes with the major proportion (75.9% of the total EPA) existing in TAG, monoacylglycerol and PC.     

Fatty acid composition of eggs produced by the Slovenian autochthonous Styrian hen

The fatty acid composition of eggs produced by the autochthonous Styrian hen reared in two rearing systems was determined. Eggs were collected four times during the year. The fatty acid composition was determined by the in situ transesterification method and gas chromatography–flame ionisation detection (GC–FID). Eggs of the Styrian hen from free range contained significantly more α-linolenic, eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic acid (DHA), as well as more total n−3 fatty acids. On the other hand, eggs from caged hens contained significantly more linoleic, arachidonic, as well as total polyunsaturated fatty acids (PUFA) and n−6 PUFA. The n−6/n−3 ratio was better from the nutritional point of view in eggs from free range. The fatty acid content is expressed in wt.%, as well as mg/100 g of yolk and mg/100 g of fresh egg, to better understand how much each of fatty acid is consumed with an edible portion.     

Selective enrichment of n−3 polyunsaturated fatty acids with C18–C20 acyl chain length from sardine oil using Pseudomonas fluorescens MTCC 2421 lipase

An extracellular lipase purified from Pseudomonas fluorescens MTCC 2421 was used to enrich sardine oil triglycerides with eicosapentaenoic acid (20:5 n−3) and linolenic acid (18:3 n−3) to 35.28% and 8.25%, respectively, after 6 h of hydrolysis. The corresponding n−6 fatty acids (18:2 n−6 and 20:4 n−6) exhibit a reduction (54.93% and 50%, respectively). Structure–bioactivity relationship analyses revealed that the lower hydrophobic (log P values) constants of 18:3 n−3 and 20:5 n−3 (5.65 and 5.85, respectively) result in their higher hydrolytic resistance towards lipase, leading to their enrichment in the triglyceride fraction after lipase-catalysed hydrolysis. Lipase-catalysed hydrolysis of sardine oil for 6 h followed by urea fractionation at 4 °C with methanol provided free fatty acids containing 42.50% 20:5 n−3 and 10.31% 18:3 n−3, respectively. Argentation neutral alumina column chromatography, using n-hexane/ethylacetate (2:1, v/v) resulted in 20:5 n−3 of high purity (83.62%), while 18:3 n−3 was found to be eluted with n-hexane/dichloromethane (4:1, v/v) as eluting solvent with a final purity of 75.31%.     

Fish oil in feeds for entire male and female pigs: Changes in muscle fatty acid composition and stability of sensory quality

A total of 72 crossbred [(Norwegian Landrace × Yorkshire) × Duroc] male and female growing-finishing pigs were restrictedly fed diets containing fish oil to study the fatty acid composition of Musculus longissimusdorsi and sensory quality of belly and neck. Six diets were used: two low-fat diets with or without 0.5% fish oil added, and four medium-fat diets with palm kernel oil to fish oil in ratios given as % inclusion: 4.1:0.0, 3.9:0.3, 3.6:0.5 and 3.4:0.7. Feeding fish oil gave a dose-dependent response between fatty acids in the diets and in the M.longissimusdorsi and increased the level of very long chain n−3 fatty acids, especially the C22:5n−3 (DPA). A more efficient n−3 fatty acids deposition was obtained when given as a medium-fat diet rather than the low-fat diet. Female pigs had a significant higher percentage of monounsaturated fatty acids and C18:1 than males suggesting a gender related difference in the delta-9-desaturase activity. No significant differences were found in sensory attributes for short-term stored neck and belly. For pigs fed the highest level of fish oil (0.7%) long-term stored (12 months at −80 °C, 6 months at −20 °C) belly showed a slight increase in fish oil flavour. After warmed-over treatment, fish oil odour and flavour as well as rancid flavour were increased in this group. The results suggest levels of dietary fish oil up to 0.5% produce a healthier meat fatty acid composition, without negative effects on sensory attributes, even in long-termed stored belly.     

Combination effect of phospholipids and n-3 polyunsaturated fatty acids on rat cholesterol metabolism

This study evaluated phospholipids (PLs) containing n-3 polyunsaturated fatty acids (n-3 PUFAs) for their specific inherent effects and effects due to a combination of the presence of glycerophosphate structure and n-3 PUFAs on cholesterol metabolism in rats. Rats were fed a diet of AIN-93G containing soybean oil (SO, 7%), SO (5.8%)+fish oil (1.2%), SO (5.2%)+soybean PLs (1.8%), SO (5.2%)+PLs containing n-3 PUFAs (1.8%), and SO (4.0%)+fish oil (1.2%)+soybean PLs (1.8%). Diets with PLs containing n-3 PUFAs, and soybean PLs in combination with fish oil, resulted in decreased serum and liver cholesterol levels through enhancement of fecal cholesterol excretion and suppression of liver sterol regulatory element binding protein-2 mRNA expression compared with the diet containing soybean oil alone. This study shows that soybean PLs with added triacylglycerol that included n-3 PUFAs have the same effects on cholesterol metabolism as PLs containing n-3 PUFAs, and that these could be of benefit to people.     

Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)

Fructose, glucose and sucrose, as the major soluble sugars and citric and malic acids, as the major organic acids, were identified and determined in kale (Brassica oleraceae L. var. acephala DC., black cabbage) leaves. Fructose was the predominant sugar (2011 mg 100 g⁻¹ dry wt) identified, followed by glucose (1056 mg 100 g⁻¹ dry wt) and sucrose (894 mg 100 g⁻¹ dry wt). The contents of citric and malic acids were at 2213 and 151 mg 100 g⁻¹ dry wt in the leaves. The 16:0, 18:2n − 6 and 18:3n − 3 fatty acids were the most abundant fatty acids in the leaves. Considering the level of these fatty acids, 18:3n − 3 was found to be the highest (85.3 μg g⁻¹ dry wt), contributing 54.0% of the total fatty acid content. Linoleic acid (18:2n − 6), being the second most abundant fatty acid was present at 18.6 μg g⁻¹ dry wt, contributing 11.8% of the total fatty acid content. In the seed oil of kale, 22:1n − 9 was the most abundant fatty acid (4198 μg g⁻¹ dry wt, 45.7%), with 18:2n − 6 (1199 μg g⁻¹ dry wt, 12.3%) and 18:1n − 9 (1408 μg g⁻¹ dry wt, 14.8%) being the second next most abundant fatty acids. The most abundant amino acid was glutamic acid (Glu) which was present at 33.2 mg g⁻¹ dry wt. Aspartic acid, which was the second most abundant amino acid, was present at 27.6 mg g⁻¹ dry wt and accounted for 10.2% of the total amino acid content of kale leaf. The amino acid content was assessed by comparing the percentages of the essential amino acids in kale leaf versus those of a World Health Organization (WHO) standard protein. The protein of kale leaf compares well with that of the WHO standard. Only one amino acid, lysine, had a score that fell below 100%; the lysine score of kale leaf was 95%. This study attempts to contribute to knowledge of the nutritional properties of the plant. These results may be useful for the evaluation of dietary information.     

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles

The composition of three porcine muscles (Longissimus thoracis: LT, Semitendinosus: ST, Masseter: MS) was characterized and its link with muscle quality was evaluated. The LT muscle had a higher content of tyrosine, tryptophan, and carbohydrates and a lower content of vitamin E and haem iron than the MS muscle, while the ST had similar composition to MS but a lower content of haem iron. Large differences between muscles were observed in relative amounts of most of the major fatty acids. The LT muscle had higher saturated fatty acids (SFA) and n− 6:n− 3 fatty acid ratio, and lower polyunsaturated fatty acids (PUFA), PUFA:SFA ratio, unsaturation index and average fatty acid chain length than the ST and MS muscles. Muscle pH, redness and chroma were positively correlated with vitamin E and unsaturated lipids and negatively correlated with tyrosine, tryptophan, carbohydrates and saturated lipids, whereas muscle lightness and expressible juice showed similar correlations but an opposite sign with these variables.     

Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

Fatty acid content and sensory characteristics of meat from light lambs fed three diets supplemented with different sources of n−3 fatty acids (fish oil, extruded linseed and extruded linseed plus microalgae) and a control diet during refrigerated storage have been studied. The meat from lambs fed linseed diets had the highest levels of C18:3 n−3, while animals fed fish oil had the highest long-chain n−3 polyunsaturated fatty acids (PUFA). Thus, 100 g of meat from lamb fed the fish oil diet provided 183 mg of long-chain n−3 PUFA, representing 40% of the daily recommended intake. The levels of n−3, n−6 and long-chain n−3 PUFA decreased during a 7-day storage period. The meat from lambs fed the fish oil diet had high scores of fish odour and flavour and rancid odour and flavour and the lowest overall liking. Rancid odour and flavour increased after storage, mainly in supplemented groups.     

Lipid Composition of Field Pea (Pisum sativum cv Trapper) Seed and Starch

The total lipids in field pea seeds and refined starch were extracted by five aqueous/organic solvent systems and the greatest yield of total. neutral and polar lipids was obtained with hot n-propanol-water (3:1 v/v). Lipids extracted from field pea seeds represented 2.9% of the seed weight and consisted of 43.2% neutral lipids, 3.2% glycolipids and 53.6% phospholipids. The major components of the three fractions were 70% triacylglycerol in neutral lipid, 28% esterified sterol glycoside in glycolipid and 55% phosphatidylcholine in phospholipid. The purified starch fraction contained 0.22% surface lipids and 0.09% internal lipids. The surface lipids were primarily sterol esters and free fatty acids while only free fatty acids were found in the internal lipids. The ability of lysophospholipids and fatty acids to complex with field pea starch was demonstrated by differential scanning calorimetry and X-ray diffraction, respectively.