Chemical,amino acid and fatty acid composition of Sterculia urens L. seed

The chemical, amino acid and fatty acid compositions of Sterculia urens seeds are reported. The cotyledons were found to be rich in protein (30.88%) and lipids (39.2%). The major amino acids in defatted Sterculia urens cotyledon flour (DSCF) were determined as glutamic acid, arginine and aspartic acid. Cysteine, methionine, tyrosine and histidine were observed in minor quantities. The ratio of essential to non-essential amino acids was observed to be 0.45. Among the essential amino acids, isoleucine was found to be higher than the reported FAO/WHO requirements. The GC-FID and GC–MS analysis revealed that the major fatty acids of the total lipid were stearic acid (31.72%), linoleic acid (28.83%) and palmitic acid (26.79%). Eicosadienoic acid (4.98%) and eicosatrienoic acid (2.96%) were also found in the total lipid.     

Chemical and functional characterization of Gum karaya (Sterculia urens L.) seed meal

Chemical and functional characterization of the meal of Gum karaya (Sterculia urens) whole and dehulled–defatted seed were investigated. Dehulled–defatted seed meal (DDSM) contained 40.7% of protein as compared to 20.4% in the whole seed meal (WSM). Essential minerals of Ca 39.5, Fe 4.4, K 9.6 and P 995 mg/100 g were found in DDSM. A solid to solvent ratio 1:40 and extraction time of 60 min was optimum. The highest protein solubility (93.97%) was observed at pH 12 and the lowest (26.41%) protein solubility at pH 6. The solubility of protein was enhanced in the presence of 0.1 M and 0.5 M NaCl between pH rang of 2–12. The protein precipitation from an alkaline extract of pH 10 was maximum (81%) at pH 6. Polyacrylamide gel electrophoresis shows that 14 bands of SDS soluble protein subunits were observed in WSM and DDSM. A higher buffer capacity of the meal was observed in the acid medium than in alkaline medium. The DDSM had an initial moisture content (IMC) of 5.16%, which equilibrated at 32% RH and moisture content increased sharply at higher humidity (70%) which, indicated that the non-hygroscopic in nature. Water holding capacity and oil holding capacity were 111 and 81, 67 and 114 g/100 g of WSM and DDSM respectively. DDSM showed very good foam capacity (32%) and stability (75%) even after 90 min at room temperature. The emulsification capacity of DDSM was found to be 20 mL/g sample.     

A simple method for the analysis of trans fatty acid with GC–MS and AT-Silar-90 capillary column

The study was aimed to evaluate a simplified gas chromatography method based on the AOAC method 996.06 to analyze the trans fat content in food samples. The gas chromatograph was equipped with mass spectrometer and Alltech AT^™-Silar-90 capillary column. Ten kinds of the trans fatty acid standard were separated completely from the cis standard and the chemical composition of the peaks was verified by using the mass spectrum. Under the optimized conditions, the recovery rate for triheptadecanoin was 99.0%, the correlation coefficients of trans fatty acid calibration curve was 0.9998 or higher. It demonstrated that the methylation and hexane extraction procedures used in this method was effective and the result was consistent. The major fatty acids found in the shortening sample were 16:0, 18:0, trans-18:1, cis-18:1, cis-18:2, and cis-18:3. The total trans fat content in the sample was 283.6 ± 18.2 mg/g. The current method was more convenient. It is adequate for the routine analysis of trans fat content in food products with low free fatty acid content.     

Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating

Hydrogenated oil has been widely used for production of shortenings or margarine, however, the presence of trans fatty acids may be detrimental to human health. The objectives of this study were to develop an improved method for analysis of trans fatty acids and evaluate their formation in both unhydrogenated and hydrogenated soybean oil during heating at 160, 180 and 200 °C for varied length of time. Results showed that among the four columns tested, an Agilent HP-88 column (100 × 0.25 mm I.D., 0.2-μm film thickness) could resolve eight trans fatty acids and nine cis fatty acids simultaneously within 31 min with injector temperature 240 °C, detector temperature 250 °C, and column temperature 170 °C in the beginning, maintained for 24 min, increased to 220 °C at 7.5 °C/min, 230 °C at 10 °C/min, and maintained for 5 min. The contents of both cis and trans fatty acids showed a decreased trend for the increase of heating time or temperature. No trans fatty acid formation was observed even after extensive heating of unhydrogenated and hydrogenated soybean oil for 24 h. This phenomenon demonstrated that trans fatty acids can only be formed under severe conditions.     

Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France)

The chemical composition and its seasonal variation of the red seaweed Grateloupia turuturu, an invasive macroalgae from Brittany, France, were investigated. Size, ash, protein, lipid, dietary fibre (soluble, insoluble and total), protein pigment (R-phycoerythrin, R-phycocyanin), and fatty acid content were measured in G. turuturu samples collected over 1 year (2006). The average size of this seaweed was 32.0 cm long and approximately 5.0 cm wide, while the size of the thallus was maximal in June (in length and width). On the dry weight basis, this alga was constituted of more than 18% ash, about 23% protein, 2.6% lipids, and approximately 60% dietary fibre. The most abundant fatty acids were palmitic acid and eicosapentaenoic acid (52% and 12% of the fatty acid fraction, respectively). The study of seasonal variations showed that the best period to collect the seaweed for food use is between February and June.     

Antiviral activity and cytotoxicity of the lipophilic extracts of various edible plants and their fatty acids

The lipophilic extracts of a number of edible plants, including Anthemis tinctoria var. tinctoria, A. austriaca, Carduus acanthoides, C. nutans, Cirsium hypoleucum, Cynara scolymus (Asteraceae), Silene vulgaris (Caryophyllaceae), Ajuga chamaepitys ssp. chia var. ciliata (Lamiaceae), Lappula barbata (Boraginaceae), Rumex obtusifolius ssp. subalpinus (Polygonaceae), Digitalis lamarckii (Scrophulariaceae), and Sedum hispanicum (Crassulaceae) were tested against DNA virus Herpes simplex (HSV) and RNA virus Parainfluenza (PI-3) using Madin-Darby bovine kidney and Vero cell lines, and also analysed by capillary gas chromatography–mass spectrometry (GC–MS). Most of the extracts exerted quite appreciable antiviral effect against both viruses, as compared to acyclovir and oseltamivir. Cytotoxicity of the extracts was also determined as maximum non-toxic concentrations (MNTCs). Most of the extracts were found to be rich in saturated fatty acids. No correlation was found between antiviral activity and fatty acid contents of the extracts.     

Dietary fiber,amino acid,fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

The nutritional composition of the edible seaweeds Durvillaea antarctica (frond and stem) and dried Ulva lactuca was determined, including the soluble (SDF), insoluble (IDF) and total (TDF) dietary fiber content, amino acid and fatty acid profiles along with tocopherols and tocotrienols (pro-vitamin E). Results show that U. lactuca contained 60.5 ± 1.5%, and D. antarctica frond and stem 71.4 ± 1.5% and 56.4 ± 0.4% of TDF, respectively. Levels for the different amino acids ranged from 0.7 ± 0.1 to 1508.4 ± 9.5 (mg/100 g protein) in U. lactuca, from 0.2 ± 0.0 to 2019.9 ± 5.2 (mg/100 g protein) in D. antarctica (stem), and from 0.3 ± 0.0 to 1052.6 ± 2.9 (mg/100 g protein) in D. antarctica (leaves). In the three seaweeds, the most abundant fatty acid was C18:1ω9cis which in U. lactuca accounted for 27.42 ± 2.60%; in D. antarctica it was 25.36 ± 3.10% and 25.83 ± 2.52% in leaves and stem, respectively. In D. antarctica, γ-tocotrienol (651.7 ± 5.1 mg/kg), δ-tocopherol (245.9 ± 3.7 mg/kg) and α-tocopherol (179.4 ± 12.1 mg/kg) were determined in fronds, α-tocopherol (258.0 ± 7.2 mg/kg) was determined in stem. U. lactuca, showed a high γ-tocopherol level (963.5 ± 3.8 mg/kg).     

Characterisation of the key odorants in a squid broth (Illex argentinus)

The characteristic flavour of cooked squid has been studied by gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS) in order to identify and quantify the compounds responsible for this aroma. Squid meat (Illex argentinus) was boiled in water and the volatile compounds of this soup were isolated with different sample preparation techniques. 2-Acetyl-1-pyrroline was identified for the first time in squid aroma and turned out to be the key odorant. In addition, 3-(methylthio)propanal, 2-furfurylthiol, 2-methyl-3-furanthiol, sotolon, furaneol and butyric acid were also found to be important odorants present in the cooked squid extract.     

The components of cuttlefish (Sepiella maindroni de Rochebruns) oil

The oil extracted from the viscera of cuttlefish (Sepiella maindroni de Rochebruns) was studied. Fatty acid composition, cholesterol content and volatile compounds composition were analysed. The composition of fatty acids was monounsaturated fatty acids, 50%, followed by polyunsaturated fatty acids, 31%, and finally saturated fatty acids, 19%. The total cholesterol was 1.39 mg/100 g oil. Hexanal, (E,E)-2,4-heptadienal, 2-nonanone, benzothiazole, 2-methyl-4-propylthiazole, 2,3-butanediol, 1-penten-3-ol and ethyl oleate were considered as principal contributors to the distinctive odour of cuttlefish oil.     

GC--MS分析漆蜡和漆油脂肪酸组分

采用气相色谱―质谱联用法(GC–MS)分析漆蜡和漆油脂肪酸组分,并采用峰面积归一法测定各种组分相对含量。实验结果表明,漆蜡主要脂肪酸组分及含量为:棕榈酸(58.96%)、油酸(34.35%)和硬脂酸(5.73%);漆油主要脂肪酸组分及含量为:亚油酸(76.60%)和棕榈酸(22.23%);表明漆蜡和漆油具有较高开发价值。     

18种大豆种子蛋白质、氨基酸和脂肪酸的组成成分分析

对18种大豆种子蛋白质和氨基酸、总脂肪及脂肪酸组成进行了分析。结果表明:榆林地区的横山老黑豆和神木连枷条的蛋白质含量较高,山西地区的汾豆79氨基酸含量最高,东北地区的吉育82的总脂肪含量最高;GC-MS共鉴定出7种脂肪酸,其中亚油酸和油酸的含量较高,不饱和脂肪酸的含量均在70%以上,其中子洲小黑豆、靖边黑豆和晋豆19所提取的油中不饱和脂肪酸含量在80%以上。研究结果可为筛选更适合种植的大豆品种提供理论依据。     

Association of polymorphisms in solute carrier family 27, isoform A6 (SLC27A6) and fatty acid-binding protein-3 and fatty acid-binding protein-4 (FABP3 and FABP4) with fatty acid composition of bovine milk

The main goal of this study was to develop tools for genetic selection of animals producing milk with a lower concentration of saturated fatty acids (SFA) and a higher concentration of unsaturated fatty acids (UFA). The reasons for changing milk fatty acid (FA) composition were to improve milk technological properties, such as for production of more spreadable butter, and milk nutritional value with respect to the potentially adverse effects of SFA on human health. We hypothesized that genetic polymorphisms in solute carrier family 27, isoform A6 (SLC27A6) fatty acid transport protein gene and fatty acid binding protein (FABP)-3 and FABP-4 (FABP3 and FABP4) would affect the selectivity of FA uptake into, and FA redistribution inside, mammary epithelial cells, resulting in altered FA composition of bovine milk. The objectives of our study were to discover genetic polymorphisms in SLC27A6, FABP3, and FABP4, and to test those polymorphisms for associations with milk FA composition. The results showed that after pairwise comparisons between SLC27A6 haplotypes for significantly associated traits, haplotype H3 was significantly associated with 1.37 weight percentage (wt%) lower SFA concentration, 0.091 lower SFA:UFA ratio, and 0.17 wt% lower lauric acid (12:0) concentration, but 1.37 wt% higher UFA and 1.24 wt% higher monounsaturated fatty acid (MUFA) concentrations compared with haplotype H1 during the first 3 mo of lactation. Pairwise comparisons between FABP4 haplotypes for significantly associated traits showed that haplotype H3 was significantly associated with 1.04 wt% lower SFA concentration, 0.079 lower SFA:UFA ratio, 0.15 wt% lower lauric acid (12:0), and 0.27 wt% lower myristic acid (14:0) concentrations, but 1.04 wt% higher UFA and 0.91 wt% higher MUFA concentrations compared with haplotype H1 during the first 3 mo of lactation. Percentages of genetic variance explained by H3 versus H1 haplotype substitutions for SLC27A6 and FABP4 ranged from 2.50 to 4.86% and from 4.91 to 7.22%, respectively. Tag single nucleotide polymorphisms were identified to distinguish haplotypes H3 of SLC27A6 and FABP4 from others encompassing each gene. We found no significant associations between FABP3 haplotypes and milk FA composition. In conclusion, polymorphisms in FABP4 and SLC27A6 can be used to select for cattle producing milk with lower concentrations of SFA and higher concentrations of UFA.     

The effect of gamma irradiation on oleic acid in methyl oleate and food

The objective of this study was to investigate the effects of gamma irradiation on changes in oleic acid of methyl oleate as well as of beef and olive oil. The samples were irradiated at doses ranging from 0 to 60 kGy and the fatty acid composition was then analyzed by GC–FID and GC–MS. Gamma irradiation upon methyl oleate induced the formation of trans octadecenoic acid and stearic acid in a dose dependent fashion, while it decreased the amount of oleic acid. These findings indicate that the 9-cis structure is responsible for the formation of trans and saturated configurations. Additionally, the formation of stearic acid was facilitated by high temperature during the irradiation. Conversely, irradiation dose and temperature during irradiation had no significant effect (p > 0.05) on the amount of trans or saturated fatty acids in the beef and olive oil.     

甘肃亚麻籽油与小品种油脂肪酸组成的比较分析

对甘肃产亚麻籽油与其它6种小品种食用油脂肪酸的组成成分进行测定,结果表明,亚麻籽油中α-亚麻酸含量最高(平均值为54.1%),其次是油酸(平均值为24.25%);紫苏油、牡丹籽油、松子油不饱和脂肪酸含量高,其中松子油的单不饱和脂肪酸含量最高,紫苏油的多不饱和脂肪酸含量最高,南瓜籽油二十二碳六烯酸(DHA)平均含量0.106%,御米油二十碳五烯酸(EPA)平均含量0.242%。硬脂酸、棕榈酸、油酸、亚油酸和α-亚麻酸是构成甘肃地产亚麻籽油的特征脂肪酸。甘肃产亚麻籽油的ω-3系脂肪酸与ω-6系多不饱和脂肪酸的比是1.6∶0.4,仅次于紫苏油,是健康饮食的高品质油脂。     

Identification of antioxidant components and fatty acid profiles of the leaves and fruits from Averrhoa carambola

The antioxidant compounds of leaves and fruits from Averrhoa carambola were extracted with acetone:water (7:3, v/v) and distilled water. The acetone:water extracts (AWE) were separated into five different subfractions, three obtained by liquid–liquid extraction using n-hexane (HF), ethyl acetate (EAF) and water (WF), and the other two obtained by further fractionation of the WF on a Sephadex LH-20 column (WS1 and WS2). The antioxidant activities, total phenolics and total flavonoids of these extracts and fractions were investigated. Results showed that all the extracts and fractions possessed potent antioxidant activities, as measured by DPPH, ABTS and FRAP methods, with the strongest for WS2 fractions accompanied with the highest total phenolics and total flavonoids. Reversed-phase HPLC, normal-phase HPLC, MALDI-TOF-MS and ¹³C NMR analyses identified that the main antioxidant components present in WS2 fractions were essentially of procyanidin-type proanthocyanidins, consisting mainly of epicatechin units linked by B-type interflavan bonds. In addition, GC–MS analysis revealed that the most abundant fatty acids were α-linolenic acid (62.04 ± 1.65%) for leaves and oleic acid (55.44 ± 1.37%) for fruits. The amount of total unsaturated fatty acids in leaves and fruits comprised more than 77% of total fatty acid.     

Comparison of proximate composition,amino acid and fatty acid profiles in wild,pond‐ and cage‐cultured longsnout catfish (Leiocassis longirostris)

The proximate composition, amino acid and fatty acid profiles in the fillets of wild, pond‐ and cage‐cultured longsnout catfish (Leiocassis longirostris) were determined to identify nutritional differences. Wild fish showed higher (P < 0.05) moisture and viscerosomatic index (VSI), but lower (P < 0.05) protein, ash and gross energy than cage‐cultured fish. Pond‐cultured fish contained lower (P < 0.05) protein and ash contents, but higher VSI compared to cage‐cultured fish. The amino acid of glycine content was higher (P < 0.05) in wild fish than in pond‐ and cage‐cultured fish. Most of the fatty acids had a significant difference among all fish groups. The percentages of total polyunsaturated fatty acids (∑ PUFAs) were higher (P < 0.05) in wild and pond‐cultured fish than in cage‐cultured fish. Pond‐cultured fish had higher (P < 0.05) ∑ n‐3 PUFAs, eicosapentaenoic acid (EPA), docosahxaenoic acid (DHA) and ∑ n‐3/∑ n‐6 PUFAs ratio than wild and cage‐cultured fish. The differences among the wild, pond‐ and cage‐cultured fish may be attributed to dietary components and environmental conditions of the fish.     

茶多酚对肉鸡血脂水平、体脂分布及组织脂肪酸组成的影响

本文以28日龄雄性白羽肉鸡为研究对象,在正常饲喂基础上分别每天逐只灌喂80 mg·kg^-1和160 mg·kg^-1体重的茶多酚,以考察实验处理对肉鸡脂肪代谢和组织脂肪酸组成的影响,实验周期为28 d。结果表明,茶多酚处理能够显著降低肉鸡腹脂率、皮下脂肪厚度和肌间脂肪宽度,并改善动物的血脂水平。实验处理组动物肝脏、腿肌和胸肌含脂率与对照组动物相比显著下降,肝脏和腿肌单不饱和脂肪酸比例显著下降,而多不饱和脂肪酸比例显著升高。与对照组动物相比,160 mg·kg^-1茶多酚组肉鸡肝脏花生四烯酸（C20∶4）、二十二碳五烯酸（C22∶5）和二十二碳六烯酸（C22∶6）分别显著提高50.5%（p<0.001）、32.8%（p<0.05）和48.4%（p<0.05）,而腿肌中该三种多不饱和脂肪酸分别升高83.7%（p<0.01）、86.0%（p<0.01）和78.3%（p<0.05）。因此,茶多酚处理可显著改善肉鸡的血脂水平和体脂分布,并在一定程度上提高腿肌的营养价值。      

我国食用植物油的生产开发现状及其脂肪酸组成改良进展

食用植物油是人类不可或缺的重要食品之一,不仅富含人体所需三大营养物质之一的脂肪,而且还能提供其他多种营养成分,因而与人们的饮食和健康息息相关。食用植物油的保质保量供应事关国家食品安全。食用植物油种类众多,不同食用植物油之间的差异主要表现为脂肪酸组成的差异。对我国主要食用植物油和小品种食用植物油的生产开发现状、植物油的脂肪酸组成以及主要食用植物油脂肪酸组成的改良进展进行了介绍。     

Identification and quantification of trans fatty acids in bakery products by gas chromatography–mass spectrometry after focused microwave Soxhlet extraction

Trans fatty acids have been determined in fourteen bakery products using derivatisation by ester formation, gas chromatography–mass spectrometry for individual separation and identification/quantification following total fat isolation by Soxhlet extraction accelerated by focused microwave irradiation at the cartridge zone. The detection and quantification limits between 0.98 and 3.93 and 3.23–12.98 μg g⁻¹, respectively, and the linear dynamic ranges between LOQs values and 12,000 μg g⁻¹ thus obtained, demonstrated the utility of the approach for this type of analysis thanks to the wide determination range and high information level it provides. The proposed extraction method, which was validated by comparison with the Folch reference method – extraction under very mild conditions, shows that no changes of the original fat are produced under microwave-assisted extraction. The much shorter extraction time – 35 or 60 min vs. 3.5 h of the Folch method – and similar characteristics of the extract make this method an excellent alternative for the treatment of solid samples prior to trans fatty acids analysis. The target analytes were determined in fourteen bakery products; thus supporting the validity of the overall process.