Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

The chemical composition and some functional properties of the dried “Ulva lactuca” algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried “U. lactuca” algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that “U. lactuca” alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products.     

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.     

Proximate and fatty acids composition of the muscles and viscera of Asian catfish (Pangasius bocourti)

The objective of this research was to analyse the distribution pattern of proximate composition and fatty acid profiles in different portions of Asian catfish (Pangasius bocourti). The lipid content was found amongst different portions, ranging from 2.95% to 93.32%, being lowest in the caudal–dorsal portion and highest in the viscera. Protein, moisture and ash contents were inversely proportional to the lipid content amongst the body portion. There was no specific tendency for the changes of each fatty acid composition from the different portions. Monounsaturated fatty acid (MUFA) was the most predominant fatty acid found in all tissues, ranging from 32.7% to 39.9%, followed by saturated fatty acids (SFA) ranged from 30.2% to 36.5% of total fatty acid, whereas the total polyunsaturated fatty acids (PUFA) content was the lowest, ranging from 14.8% to 24.0%. This study revealed that the proximate compositions and fatty acids deposition in Asian catfish varied markedly throughout the body portion.     

Evaluating nutritional quality of pacific fish species from fatty acid signatures

Eight fish species common to the Pacific Northwest coastal waters were categorised according to total lipids in a ranking from lean fish (e.g. walleye pollock) to oily fish (e.g. herring) species. Comprehensive fatty acid signatures were compared on both the relative proportion of total fatty acids and the proportion of total carcass lipid content. Generally, fish species from the Pacific coast had a relatively high proportion of n-3 highly polyunsaturated fatty acids (n-3 HUFAs), of which more than 80% was accounted for by C20:5n-3 (EPA) and C22:6n-3 (DHA), with species-specific and lower proportions of oleic acid (C18:1n-9) and palmitic acid (C16:0) also dominating. The MUFA contents of fish were lower (P < 0.05) in the lipids of lean and low-fat fish compared to those of fattier species. In contrast, higher (P < 0.05) proportions of polyunsaturated fatty acids (PUFAs) existed in the low-fat species with DHA contents ranging from 18% to 29% in the low-fat fish and from 8% to 10% in the fattier fish, such as herring and capelin. Expressing the same fatty acid content data in terms of absolute amount of fatty acids (e.g. gFA/100 g wet tissue) showed that both EPA and DHA contents in the flesh of pollock and hake were indeed many fold lower than those found in fatty fish, such as herring. The findings confirm that it is important that both the total lipid content and the fatty acid composition of these Pacific fish food sources be considered when making evaluations on the nutritional quality.     

Chemical composition,protein fractionation,essential amino acid potential and antimetabolic constituents of an unconventional legume,Gila bean (Entada phaseoloides Merrill) seed kernel

Physical characteristics of pods and seeds, proximate composition, different protein fractionation, SDS‐PAGE analysis of proteins, amino acid composition, starch content, fatty acid profiles and various antimetabolic substances of Gila bean (Entada phaseoloides Merrill) were studied. The pod length and the number of seeds per pod ranged from 55 to 90 cm and from 5 to 11 respectively. The kernel comprised 66.1% of the seed weight (18.41 ± 1.14 g). The seed kernels contained 256.7 g kg^?1 crude protein, 108.1 g kg^?1 lipid, 27.3 g kg^?1 ash and a high content of carbohydrate (585.7 g kg^?1). The levels of potassium, phosphorus, zinc and iron were similar to those in conventional pulses. Among the different protein fractions of seed kernels, albumins constituted the major storage proteins (69.7%). The kernel proteins were rich in essential amino acids, particularly sulphur‐containing amino acids, and their values appeared to be higher than the FAO/WHO (1990) reference protein for a 2–5‐year‐old growing child and soybean, and comparable to hen egg. Seed kernel lipids contained high levels of unsaturated fatty acids, oleic and linoleic acids, which accounted for 83% of the total fatty acid recovered. The kernel exhibited high trypsin and chymotrypsin inhibitor activities (96.65 mg TI g^?1 and 30.02 CIU mg^?1 sample respectively) in addition to containing phenolics, phytic acid, lectins and oligosaccharides. Another major toxic constituent was identified as a group of triterpenoid saponins (3.21%), which had high haemolytic activity (HeU) against cattle erythrocytes and caused high mortality in fish. The in vitro digestibility of the kernel protein was low (67%). © 2001 Society of Chemical Industry     

Species‐specific differences in the fatty acid profiles of the lipids of the yolk and of the liver of the chick

Differences between four avian species of commercial importance (chicken, turkey, duck and goose), in terms of the relationship between the dietary fatty acids supplied in the diet of the layers and the fatty acid composition of the egg yolk lipids, were investigated. Laying hens of the four species were provided with diets with very similar fatty acid compositions. The polyunsaturated fatty acid content of the diets consisted of linoleic and α‐linolenic acids at approximately 50% and 6% (w/w of total fatty acids), respectively, for all four species. In spite of the very similar dietary provision of fatty acids, the subsequent fatty acid profiles of the yolk lipids differed markedly between the four species. In particular, the proportion of docosahexaenoic acid in the total lipid of the yolk was three to five times greater for the chicken compared to the other three species. By contrast, the proportion of arachidonic acid in total yolk lipid was approximately two times greater for the goose and duck than for the chicken and turkey. Thus the chicken was more efficient at incorporating long‐chain (C₂₂ ) fatty acid of the n‐3 series into yolk lipid whereas the duck and goose preferentially incorporated C₂₀ fatty acid of the n‐6 series. The turkey eggs contained a similar proportion of arachidonic acid but less docosahexaenoic acid than the chicken eggs. The main differences between the avian species in terms of the yolk levels of C_{20 –22} polyunsaturated fatty acids were in the phospholipid fraction since only low levels of these fatty acids were present in the triacylglycerol fraction. The relative proportions of docosahexaenoic acid in the phospholipid and triacylglycerol fractions of the livers of the newly‐hatched chicks of the four species reflected the differences displayed by the yolks. The proportions of arachidonic acid in these liver lipid fractions, however, did not reflect the species differences in yolk lipid composition. © 1999 Society of Chemical Industry     

四棱豆油脂、脂肪酸、蛋白质、氨基酸的分析

以4 个四棱豆品种的种子为材料,采用索式提取法、毛细管柱测定总脂肪含量及分析各脂肪酸含量;利用凯氏定氮法、全自动氨基酸分析仪测定蛋白质总量及各蛋白氨基酸组成。结果表明,四棱豆种子中油脂总量在20%～22%,主要含有28 种脂肪酸,油酸占单不饱和脂肪酸的90.7%;多不饱和脂肪酸主要为亚油酸、α - 亚麻酸和EPA;饱和脂肪酸平均含量为25.76%,主要为棕榈酸和硬脂酸。蛋白质总量在38% 左右,必需氨基酸含量丰富。     

Nutritional and Functional Bioactivity Value of Selected Azorean Macroalgae: Ulva compressa,Ulva rigida,Gelidium microdon,and Pterocladiella capillacea

This study presents information on the biochemical composition (dry weight basis), nutritional aspects, and angiotensin I‐converting enzyme (ACE) inhibitory properties of selected macroalgae (Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea) from Azores. Moisture content was very high (83.2% to 90.0% of fresh weight). Total dietary fiber (33.7% to 41.0%) that presented a good balance of both soluble and insoluble fibers (15.5% to 19.2% and 18.2% to 21.8%, respectively) was the most abundant component in these macroalgae. Protein and ash (ranged from 15.7% to 23.4% and 10.7% to 20.7%, respectively) were the 2nd most abundant components in red and green macroalgae, respectively. Moderate soluble carbohydrate contents (14.5% to 19.8%) were found in all species. Lipid contents were low (1.0% to 4.3%), particularly in Ulva species (1.0% to 1.7%), but contained higher unsaturated fatty acids (FAs) (7.5% to 32.9% and 29.6% to 69.2% of total FA for monounsaturated fatty acid and polyunsaturated fatty acid groups, respectively) than saturated fatty acid (23.3% to 46.8% of total FA) contents. All the macroalgal proteins had high digestibility in vitro (82.2% to 89.4%, relatively to sodium caseinate), contained high quantity of essential amino acids (45.3% to 58.1% of total amino acids), but in different proportions, and were rich in aspartic and glutamic acids that together account for 17.2% to 36.2% of the total amino acids. These results suggested that regular consumption of the selected macroalgae may improve human health and revealed that they can be used for producing food supplements for human and animal nutrition and/or pharmaceuticals with potential effect on the regional economy. Furthermore, the ACE‐inhibitory IC₅₀ values of 0.095 to 0.695 mg/mL for the <1 kDa protein hydrolysate fraction revealed a potential impact on hypertension disorder.     

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.     

Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey

The fatty acids in Agaricus bisporus, Agaricus campestris, Boletus edulis, Coprinus comatus, Pleurotus ostreatus, Oudemansiella radicata and Armillaria mellea species were obtained by a Soxtec system extracted with chloroform/methanol (2:1) and derivation of their methyl ester forms. The fatty acids were identified and quantified by gas chromatography. The fatty acid compositions mushrooms were studied using fruit body and stems. Fatty acid composition varied among species. The dominant fatty acid in fruit body and stem of all mushroom species was linoleic acid (18:2). Percentage of linoleic acid in species varied from 13% to 59%. Linoleic acid levels were higher in the stem of O. radicata than in the stems of other mushroom species. The other major fatty acids were, respectively, palmitic, oleic, stearic and arachidic acids. Linolenic acid levels were low in all species. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.     

Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)

The effects of different processing methods (marinated and smoked) on proximate compositions and fatty acids of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias) were investigated. Total lipid content was 3.39% in thornback ray and 5.90% in spiny dogfish. The lipids of raw fish consisted mainly of polyunsaturated fatty acids in thornback ray and saturated fatty acid in spiny dogfish. The n?3/n?6 ratio of thornback ray (3.78) was higher compared to spiny dogfish (2.87). After processing, water content decreased significantly while crude protein, lipid, and ash contents increased in both fishes. In general, processing techniques significantly (p?<?0.05) affected fatty acid fractions; in both species, SFA content increased, MUFA and PUFA content decreased. In addition, after processing n?3/n?6 ratios increased although total n?3 and n?6 contents decreased. The results indicated that heat treatment and acidic medium during processing had considerable affects on the proximate and fatty acid composition of the final products. Marinated and smoked products prepared from both fish species offer a balanced fatty acid composition for human nutrition. In terms of fresh and processed products, while the spiny dogfish appears to have a higher PUFA content, the thornback ray is a richer source of EPA?+?DHA.     

俄罗斯鲟鱼生殖腺营养成分分析及评价

研究了俄罗斯鲟鱼加工副产物生殖腺的基本营养成分,蛋白质的氨基酸组成,脂肪酸组成,为鲟鱼生殖腺的高值化利用提供依据。结果显示,鲟鱼精巢的粗脂肪、粗蛋白及灰分含量(以湿基计)分别为75.20%、9.06%、0.10%,而鲟鱼卵巢的相应营养成分含量分别为42.00%、5.96%、0.20%。精巢蛋白中必需氨基酸占总氨基酸质量分数的36.80%,而卵巢蛋白的相应数值为35.00%。精巢脂质中二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)总量达到总脂肪酸的7.41%,而卵巢脂质的相应数值则为7.25%。综上,鲟鱼生殖腺富含脂质,可作为该副产物今后开发利用的主要目标。      

Compositional and nutritional studies on two wild edible mushrooms from northwest Spain

The chemical composition and nutritional value of two wild edible mushroom species (Tricholoma portentosum and Tricholoma terreum) from the northwest of Spain were determined. Content of dietary fibre was high (approx. 45% of dry matter) in both species. Protein content of both species was very similar and close to 16% of dry weight. Essential amino acids accounted for 61.8 and 63.3% of total amino acid contents of Tricholoma portentosum and Tricholoma terreum, respectively. Leucine, isoleucine and tryptophan were the limiting amino acids in both species. The corrected amino acid scores (PDCAAS) of Tricholoma portentosum and Tricholoma terreum proteins were low compared with those of casein, egg white and beef but higher than those of many vegetable proteins. Content of fat was low (5.7% for Tricholoma portentosum and 6.6% for Tricholoma terreum) in both species, with oleic and linoleic acids accounting for more than 75% of total fatty acids.     

Seasonal variations on total fatty acid composition of fillets of zander (Sander lucioperca) in Beysehir Lake (Turkey)

Seasonal variations on total fatty acid compositions of zander, Sander lucioperca in Beysehir Lake, were determined by using GC. Polyunsaturated fatty acids (PUFA) were found to be higher than saturated (SFA) and monounsaturated fatty acids (MUFA) in all seasons. Palmitic acid was the major SFA (57.0–64.0% of total SFA) in all seasons. Oleic acid was identified as the major MUFA (45.0–58.0% of total MUFAs). Docosahexaenoic acid (DHA), linoleic acid (LA), eicosapentaenoic acid (EPA), and arachidonic acid (AA) were the most abundant PUFA. Relating to the total fatty acid composition of zander, the percentages of DHA, LA, AA, and EPA ranged between 17.1–23.3%, 5.40–15.4%, 6.72–9.94% and 4.22–5.93% of total lipid, respectively. The percentages of total ω3 fatty acid were higher than those of total ω6 fatty acid in the fatty acid composition of zander with ω3/ω6 ratios of 1.49, 1.45, 1.22, 0.72 in spring, autumn, winter, and summer, respectively. It was shown that the fatty acid composition and ω3/ω6 fatty acids ratio in the muscle of zander were significantly influenced by spawning and season.     

Survey of the fatty acid composition of retail milk in the United States including regional and seasonal variations

Consumers are increasingly aware that food components have the potential to influence human health maintenance and disease prevention, and dietary fatty acids (FA) have been of special interest. It has been 25 years since the last survey of US milk FA composition, and during this interval substantial changes in dairy rations have occurred, including increased use of total mixed rations and byproduct feeds as well as the routine use of lipid and FA supplements. Furthermore, analytical procedures have improved allowing greater detail in the routine analysis of FA, especially trans FA. Our objective was to survey US milk fat and determine its FA composition. We obtained samples of fluid milk from 56 milk processing plants across the US every 3 mo for one year to capture seasonal and geographical variations. Processing plants were selected based on the criteria that they represented 50% or more of the fluid milk produced in that area. An overall summary of the milk fat analysis indicated that saturated fatty acids comprised 63.7% of total milk FA with palmitic and stearic acids representing the majority (44.1 and 18.3% of total saturated fatty acids, respectively). Unsaturated fatty acids were 33.2% of total milk FA with oleic acid predominating (71.0% of total unsaturated fatty acids). These values are comparable to those of the previous survey in 1984, considering differences in analytical techniques. Trans FA represented 3.2% of total FA, with vaccenic acid being the major trans isomer (46.5% of total trans FA). Cis-9, trans-11 18:2 conjugated linoleic acid represented 0.55% total milk FA, and the major n-3 FA (linolenic acid, 18:3) composed 0.38%. Analyses for seasonal and regional effects indicated statistical differences for some FA, but these were minor from an overall human nutrition perspective as the FA profile for all samples were numerically similar. Overall, the present study provides a valuable database for current FA composition of US fluid milk, and results demonstrate that the milk fatty acid profile is remarkably consistent across geographic regions and seasons from the perspective of human dietary intake of milk fat.     

Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)

The muscle lipid and fatty acid composition of carp, Cyprinus carpio in Beysehir Lake the largest freshwater lake in Turkey, was determined. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in Beysehir Lake, were found to be higher than those of saturated fatty acids (SFA) in spring, summer and autumn and also the monounsaturated fatty acids (MUFA) in spring and summer. Palmitic acid was the major SFA (14.6–16.6%) in all seasons. Oleic acid was identified as the major MUFA (15.1–20.3%). Docosahexaenoic acid (DHA) was the major PUFA in summer and winter, whereas linoleic acid (LA) was the major PUFA in spring and autumn. The percentages of total ω3 fatty acid were higher than those of total ω6 fatty acid in the fatty acid composition of carp in winter. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by feeding period and seasons.     

Chemical composition of beach pea (Lathyrus maritimus L.) plant parts

Samples of beach pea (Lathyrus maritimus L.) seeds and plant parts were analyzed for their chemical composition, total and free amino acids as well as minerals. The crude protein content of plant parts was from 10.7–28.0%, soluble proteins from 190–709 mg/100 g, lipid from 1.3–6.0%, ash 2.2–6.8%, crude fibre 10.7–35.5%, soluble sugars 0.1–12.2%, starch 0.8–26.5%, carbohydrate 55.8–81.5% and phenolic compounds from 0.5–3.0%. The amino acid profile of proteins of seeds and other plant parts of beach pea showed that they were deficient in sulphur-containing amino acids. Tryptophan was another limiting amino acid in plant parts, except in leaves (1.35 g/16 g N). The content of free amino acids was highest in branches plus stems (3148 mg/100 g) and lowest in pod shells (151 mg/100 g). Beach pea plant parts were a good source of minerals such as K, P, Ca, Mg, Na, Fe, Al and Zn.     

Fatty acid and amino acid composition of three local Malaysian Channa spp. fish

The objective of this current study was to analyze the biochemical compositions of three Malaysian Channa spp. fish. The proximate analysis revealed that the protein content of Channa lucius, Channa micropeltes and Channa striatus was 19.9%, 22.1%, 23.0% (% of dry weight), respectively. The total lipid content was generally high, ranging from 5.7% to 11.9% and crude ash ranged from 1.0% to 1.8%. The major amino acids were glutamic acid, aspartic acid and lysine, ranging from 9.7% to 21.7%, and the most abundant fatty acid in Channa spp. was C16:0, ranging from 25.6% to 30.4%. The other major fatty acids detected were C22:6, C18:1 and C18:0. The level of arachidonic acid (C20:4) was unusually high in C. striatus (19.02%). The levels of DHA in these fish would also explain the use of Channa spp., especially C. striatus, which has been used for centuries for reducing pain, inflammation and promote wound healing in Malaysia.     

Fatty acid and sugar compositions,and nutritional value of five wild edible mushrooms from Northeast Portugal

The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Trás-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars.     

Total lipid content and fatty acid composition of the seeds of some Vicia L. species

The seed oils of eight Vicia species (Leguminosae) were investigated for their total lipid contents and fatty acid compositions. The seed lipid contents were found to be between 2.30 and 3.91%. The fatty acid compositions of these eight different species were determined by gas chromatography of the methyl esters of their fatty acids. The seed oils of Vicia species contain palmitic and stearic acids as the major component fatty acids, among the saturated acids, with a small amounts of myristic, pentadecanoic, arachidic and behenic acids. The major unsaturated fatty acids found in the seed oils were oleic, linoleic and linolenic acids.