共查询到20条相似文献,搜索用时 31 毫秒
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P Giridhar T Rajasekaran GA Ravishankar 《Journal of the science of food and agriculture》2005,85(1):61-64
The flavour compound 2‐hydroxy‐4‐methoxy benzaldehyde from normal roots of swallow root (Decalepis hamiltonii) raised in vitro was extracted with dichloromethane, evaporated to dryness and dissolved in ethanol for qualitative (TLC) and quantitative (GC‐MS) analysis. Maximum root biomass and the maximum content of flavour compound (40 ± 2.1 µg g?1 dry weight) were recorded after 45 days of growth on Murashige and Skoog medium containing 1.0 mg l?1 α‐naphthaleneacetic acid. Copyright © 2004 Society of Chemical Industry 相似文献
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Lifelong intake of flaxseed or menhaden oil to provide varying n‐6 to n‐3 PUFA ratios modulate bone microarchitecture during growth,but not after OVX in Sprague–Dawley rats 下载免费PDF全文
Amanda B. Longo Philip J. Sullivan Sandra J. Peters Paul J. LeBlanc Gregory R. Wohl Wendy E. Ward 《Molecular nutrition & food research》2017,61(8)
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Nutritional depletion in n‐3 PUFA in apoE knock‐out mice: A new model of endothelial dysfunction associated with fatty liver disease 下载免费PDF全文
Emilie Catry Audrey M. Neyrinck Irina Lobysheva Barbara D. Pachikian Matthias Van Hul Patrice D. Cani Nathalie M. Delzenne 《Molecular nutrition & food research》2016,60(10):2198-2207
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Evropi Botsoglou Alexander Govaris Andreana Pexara Dimitrios Fletouris 《International Journal of Food Science & Technology》2012,47(11):2388-2396
Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard‐boiling or scrambling processing, or first submitted to refrigerated storage at 4 °C for 60 day and then to processing. Fresh LO eggs showed higher (P ≤ 0.05) proportions of monounsaturated fatty acids (MUFAs) and n‐3 polyunsaturated fatty acids (PUFAs), but lower (P ≤ 0.05) proportions of saturated fatty acids (SFAs), PUFAs and n‐6 PUFAs than the SO eggs. Storage decreased (P ≤ 0.05) the proportion of PUFAs and increased (P ≤ 0.05) that of MUFAs in egg yolks from both treatments. The pasteurisation process had no effect on the fatty acid composition of fresh eggs from both treatments, but increased (P ≤ 0.05) n‐6 PUFAs and decreased (P ≤ 0.05) n‐3 PUFAs in stored LO eggs. Hard‐boiling and scrambling modified the fatty acid composition of fresh and stored eggs from both treatments by decreasing (P ≤ 0.05) the proportion of PUFAs, particularly of the very long‐chain n‐3 eicosapentaenoic, docosapentaenoic and docosahexaenoic PUFAs. LO eggs showed a higher susceptibility to fatty acid modification upon processing as compared to the SO eggs. 相似文献
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Kristina Nedenskov Jensen Charlotte Jacobsen Henrik Hauch Nielsen 《Journal of the science of food and agriculture》2007,87(4):710-718
The fatty acid composition (FAC) was determined in muscle samples from 963 herring (Clupea harengus L.) caught during 2001–2003 in waters around Denmark. The overall variation in FAC was mainly related to seasonal (summer or winter) and annual (2001, 2002 or 2003) variation. No clear variation due to place of catch (Baltic Sea, Skagerrak, Kattegat or the northern, western or eastern part of the North Sea) was found. Of the nutritionally important n‐3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), EPA seemed to show a seasonal variation, with the highest amount during summer, whereas no periodic variation was observed for DHA. Herring from one catch, however, were found to have an extraordinarily high amount of EPA (11%) compared with all other catches (amounts of EPA ranging from 4 to 8%). This high EPA content found only in herring caught in May 2003 in the northern North Sea (NSN) was in large contrast to the herring caught in the same place 3 months earlier, which had the lowest EPA content overall. The abrupt increase in EPA level from February to May was not correlated with biological parameters such as spawning type, maturity status, age, sex and size, but it might be related to variation in the FAC of the calanoid copepods on which the herring feed. Considering the nutritional aspects, the high‐EPA herring from the NSN catch in May 2003 had a relatively low lipid content (7%), making them highly suitable for human consumption. Copyright © 2007 Society of Chemical Industry 相似文献
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Xinhao Yang Yuanpeng Li Lei Wang Liqun Li Liu Guo Furong Huang Hongxia Zhao 《Journal of food science》2019,84(9):2458-2466
A rapid quantitative analysis model for determining the hydroxy‐2‐decenoic acid (10‐HDA) content of royal jelly based on near‐infrared spectroscopy combining with PLS has been developed. Firstly, near‐infrared spectra of 232 royal jelly samples with different 10‐HDA concentrations (0.35% to 2.44%) were be collected. Second‐order derivative processing of the spectra was carried out to construct a full‐spectrum PLS model. Secondly, GA‐PLS, CARS‐PLS, and Si‐PLS were used to select characteristic wavelengths from the second‐order derivative spectrum to construct a PLS calibration model. Finally, 58 samples were used to select the best predictive model for 10‐HDA content. The result show that the PLS model constructed after wavelength selection was significantly more accurate than the full spectrum model. The Si‐PLS algorithm performed best and the corresponding characteristic wavelength range were: 980 to 1038, 1220 to 1278, 1340 to 1398, and 1688 to 1746 nm. The prediction results were RMSEP = 0.1496% and RP = 0.9380. Hence, it is feasible to employ near‐infrared spectra to analyze 10‐HDA in royal jelly. 相似文献
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Medium‐chain dicarboxylic acylcarnitines as markers of n‐3 PUFA‐induced peroxisomal oxidation of fatty acids 下载免费PDF全文
Jarlei Fiamoncini Thais M. Lima Sandro M. Hirabara Josef Ecker Renata Gorjão Talita Romanatto Ahmed ELolimy Stefanie Worsch Helmut Laumen Bernhard Bader Hannelore Daniel Rui Curi 《Molecular nutrition & food research》2015,59(8):1573-1583
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Phenethyl isothiocyanate and indole‐3‐carbinol from cruciferous vegetables,but not furanocoumarins from apiaceous vegetables,reduced PhIP‐induced DNA adducts in Wistar rats 下载免费PDF全文
Jae Kyeom Kim Daniel D. Gallaher Chi Chen Cynthia M. Gallaher Dan Yao Sabrina P. Trudo 《Molecular nutrition & food research》2016,60(9):1956-1966
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Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles 下载免费PDF全文
Iwona Wojtasik‐Kalinowska Dominika Guzek Elżbieta Górska‐Horczyczak Marta Brodowska Da‐Wen Sun Agnieszka Wierzbicka 《International Journal of Food Science & Technology》2018,53(8):1838-1846
The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg?1 of vitamin E and 1 mg kg?1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% (P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg?1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies. 相似文献
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Jane F. Ferguson Claire K. Mulvey Parth N. Patel Rhia Y. Shah Julia Doveikis Weiyu Zhang Jennifer Tabita‐Martinez Karen Terembula Michael Eiden Albert Koulman Julian L. Griffin Nehal N. Mehta Rachana Shah Kathleen J. Propert Wen‐Liang Song Muredach P. Reilly 《Molecular nutrition & food research》2014,58(3):601-613
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Jung Eun Lee Yoon Hyuk Chang Palanivel Ganesan Hae‐Soo Kwak 《International Journal of Food Science & Technology》2011,46(7):1462-1468
This study was conducted to elucidate the effects of different lipases originated from Candida rugosa (CR), porcine pancreas (PP) and Aspergillus niger (AN) on the degree of hydrolysis (DH) in cholesterol‐reduced cod‐liver oil (87.5%) and evaluate the changes in n‐3 polyunsaturated fatty acid concentrations in the oil hydrolysed by the lipases. The lipase‐catalysed hydrolysis of cholesterol‐reduced cod‐liver oil was performed at 37 °C for 8 h. Among all the lipase samples studied, DH in the oil after lipase‐catalysed hydrolysis followed the decreasing order: CR lipase (70.01%) > PP lipase (26.18%) > AN lipase (18.57%). Triacylglycerol levels in the oil hydrolysed by all the lipases studied decreased, while mono‐ and diacylglycerol levels increased during lipase‐catalysed hydrolysis. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) concentrations in cholesterol‐reduced cod‐liver oil hydrolysed by the CR lipase were remarkably higher than those by the PP or AN lipase. Thus, it is suggested in this study that the CR lipase appears to be most suitable for producing and n‐3 polyunsaturated fatty acids including EPA and DHA concentrates from cholesterol‐reduced cod‐liver oil. 相似文献