Proximate,mineral, amino acid,fatty acid,vitamin E,phytate phosphate and fibre composition of Mimusops zeyheri (Red Milkwood) seed

Mimusops zeyheri, an indigenous tree widely distributed in sub‐Saharan Africa, provides edible fruit. Research on the tree has focused on fruit pulp composition and uses. This study evaluated the nutritional potential of M. zeyheri seed by determining the proximate, fibre and phytate‐phosphate content, the amino acid and fatty acid profiles and vitamin E content of the seed. Dry matter, organic matter, crude protein, ether extract and ash constituted 91.1%, 88.3%, 9.3%, 25.6% and 2.8% of the seed mass respectively. Glutamic acid (1.29 g per 100 g) was the most abundant amino acid. Lysine and phenylalanine were low. Calcium (587.4 mg per 100 g) was the most concentrated macro‐mineral assayed. Gross energy value was 24.34 MJ kg^?1. Lipid yield was 21.3%. Oleic acid was the most abundant fatty acid. Vitamin E concentration was about 2 μg g^?1. Phytate‐phosphate content was 0.03%. Neutral detergent fibre and acid detergent fibre constituted 33.2% and 15.3% respectively. M. zeyheri seed could be exploited as a dietary energy supplement and an oil source rich in oleic 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.     

Determination of proximate composition,fatty acid content and amino acid profile of five lesser‐common sea organisms from the Mediterranean Sea

Proximate composition, fatty acid and amino acid analysis of an echinoderm (Paracentrotus lividus), a crustacean (Penaeus kerathurus), a tunicate (Microcosmus sulcatus), and two gastropod molluscs (Littorina littorea and Patella coerulea) were determined. All organisms except M. sulcatus, were found to be good protein sources. P. lividus contained on average 15.1 g/100 g, P. kerathurus 15.6 g/100 g, L. littorea 8.3 g/100 g and P. coerulea 9.2 g/100 g protein. The crustacean contained high percentages of n‐3 fatty acids (28.3 g/100 g fatty acids), the tunicate high percentages of saturated fatty acids (62.2 g/100 g fatty acids) while the gastropod molluscs and the echinoderm had a balanced content of all fatty acid families. The most abundant amino acid in P. kerathurus, M. sulcatus, L. littorea and P. coerulea was glutamic acid (11.13 ± 0.9, 1.05 ± 0.3, 5.39 ± 0.3, 5.55 ± 0.8 g/100 g freeze‐dried sample respectively), while glycine was the most abundant amino acid in P. lividus (10.34 ± 1.0 g/100g freeze‐dried sample).     

Effects of cooking methods on the proximate,mineral and fatty acid composition of European eel (Anguilla anguilla)

The influence of microwave cooking and traditional cooking methods such as baking, grilling and frying on the nutritional composition of eels (Anguilla anguilla) was studied. All methods reduced moisture and increased the protein and fat content. Although the potassium and sodium content of fish cooked by different methods decreased significantly (P = 0.000), the calcium and magnesium content increased. The zinc content of the fish was not affected by cooking. The manganese and iron content significantly increased only in fried fish. The copper content was increased by grilling and microwave cooking. The proportion of saturated fatty acids and monounsaturated fatty acids in cooked fish decreased. Omega‐3 polyunsaturated fatty acids were increased by all cooking methods. The grilling and microwave‐cooking methods were the most suitable considering the n3/n6 ratio and eicosapentaenoic acid levels. The increase in the docosahexaenoic acid level of fried fish enhanced its nutritional value.     

Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking

Changes in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were analysed. Rainbow trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven‐cooked samples. The amounts of essential and nonessential amino acids were not different between cooking methods, but the difference between raw and cooked samples was significant. Lysine, leusine, methionine, threonine, valine, arginine and histidine were found most in microwave‐cooked rainbow trouts whereas isoleucine, tyrosine and phenylalanine were found most in electrical oven‐cooked samples. As total saturated fatty acid and total monounsaturated fatty acids amount were not statistically different between the cooking methods, the difference between raw and cooked fillets was found statistically significant (P < 0.05). There was no statistically significant difference between raw and cooked fillets in total n‐3 and n‐6 contents.     

Comparative assessment of proximate composition,physicochemical parameters,fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss)

This study was conducted to determine differences between farmed and wild rainbow trout in terms of proximate and fatty acid composition, physicochemical parameters and mineral content. Fat content of farmed fish fillets was higher, while moisture content was lower than wild fish. However, wild fish had higher pH value and water‐holding capacity comparing to farmed fish. The muscle lipids of farmed fish contained higher proportions of 20:0, 18:1n‐9 and 20:1n‐9; and lower proportions of 18:2n‐6, 20:2cis, 18:3n‐3, 20:3n‐6, 20:4n‐6, 20:5n‐3 and 22:6n‐3 fatty acids than wild fish. The percentage of total saturated fatty acids (SFAs) was similar in both fish. Total polyunsaturated fatty acids (PUFAs), n‐3 PUFAs and n‐3/n‐6 PUFAs ratio were higher in the wild fish comparing to farmed fish, whereas its total monounsaturated fatty acids (MUFAs) and n‐6 PUFAs contents were lower. Among the seventeen minerals analysed in fish flesh, differences existed between farmed and wild rainbow trout in Ca and Fe contents. Moreover, toxic trace minerals (As, Cd, Pb and Hg) were all present in amounts below their toxic levels. The differences observed between farmed and wild fish may be attributed to the diet constituents and environmental conditions of the fish.     

Walnuts (Juglans regia L): proximate composition,protein solubility,protein amino acid composition and protein in vitro digestibility

Walnuts contained 16.66% protein and 66.90% lipids on a dry weight basis. Non‐protein nitrogen values ranged from 6.24 to 8.45% of the total nitrogen when the trichloroacetic acid concentration was varied within the range 0.25–1.0 M . Albumin, globulin, prolamin and glutelin respectively accounted for 6.81, 17.57, 5.33 and 70.11% of the total walnut proteins. Walnut proteins were minimally soluble at pH 4.0. The majority of total walnut protein polypeptides had estimated molecular weights in the range 12 000–67 000. The Stokes radius of the major protein in walnuts (glutelin fraction) was 66.44 ± 1.39 Å. Lysine was the first limiting essential amino acid in total walnut proteins as well as in the globulin and glutelin fractions. Leucine and methionine plus cysteine were the second limiting essential amino acids respectively for the prolamin and albumin fractions. Hydrophobic and acidic amino acids dominated the amino acid composition in all protein fractions. Native and heat‐denatured walnut glutelins were easily hydrolysed by trypsin, chymotrypsin and pepsin in vitro. © 2000 Society of Chemical Industry     

Fatty acid profile and proximate composition of Pacific mullet (Mugil so‐iuy) caught in the Black Sea

This study demonstrates proximate composition and fatty acid profile of Pacific mullet caught in Turkey. The highest moisture and protein contents were observed with muscle tissues as 83.74 and 10.52%, while the highest fat and ash contents were attributed to female gonads as 11.80 and 0.94%, respectively, with a significant variation amongst months (P < 0.05). Significant variation (P < 0.05) usually occurred amongst months within the same sex for total saturated fatty acids ( ∑ SFA), monosaturated fatty acids ( ∑ MUFA), polyunsaturated fatty acids ( ∑ PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in muscle, although overall mean values between sexes were not found significant. Except for EPA, no variation observed for gonads while significant changes occurred (P < 0.05) with liver samples amongst months. Overall total values of ∑ SFA, ∑ MUFA, ∑ PUFA, DHA and EPA in muscle samples were 29.59, 29.26, 18.06 and 4.48%, respectively, while in gonads ranged as 30.26–33.23%, 35.17–37.47%, 11.87–14.88%, 4.38–5.34% and 3.02–5.02%. These FAs were 21.57–33.11%, 32.89–50.96%, 14.78–20.08%, 0.89–9.94% and 5.85–9.54% for liver, respectively. The results of this study showed that muscle and gonads of Pacific mullet were rich in n‐3 PUFA, especially, EPA, DHA, increasing the value of this species for human consumption.     

Comparative study of proximate composition and amino acid in farmed and wild Pseudobagrus ussuriensis muscles

The proximate composition and amino acid compositions of the muscle of wild and farmed Pseudobagrus ussuriensis were compared. The lipid content of the farmed fish was significantly higher, while moisture content was significantly lower, than those of the wild fish. Pseudobagrus ussuriensis protein has a well‐balanced amino acid composition. The percentages of total amino acids, essential amino acids, nonessential amino acids and delicious amino acids were significantly higher in the wild than those in farmed fish. The ratios of W_EAA to W_TAA (42.78%–43.02%) and W_EAA to W_NEAA (85.52%–87.74%) were comparable to the reference values of 40% and above 60% recommended by FAO/WHO. According to the amino acid scores, methionine would have been described as the first limiting amino acid, and Lys had the highest score for the protein in both wild and farmed Pseudobagrus ussuriensis. This study shows that Pseudobagrus ussuriensis under investigation have high nutritional qualities and are good protein resources.     

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.     

茶叶籽油理化特性及脂肪酸组成初步研究

利用索氏抽提法从4种茶叶籽中提取油脂,对茶叶籽油理化特性进行测定,并用气相色谱法测定4种茶叶籽油脂肪酸组成;结果显示,茶叶籽油脂肪酸主要由棕榈酸、硬脂酸、油酸、亚油酸等组成,其中油酸60.89%～64.35%、亚油酸14.41%～20.55%,油酸和亚油酸之和为75.30%～84.90%,表明茶叶籽油具有较高营养价值,开发前景广阔。     

Protein,fat and fatty acid composition of Celosia species

The seeds of 13 lines of Celosia referable to four species were analysed for protein, fat and fatty acid composition. The protein contents varied from 101 to 170 g kg^?1 and fat contents from 56 to 109 g kg^?1. The fatty acid composition was of the simple palmitic-oleic-linoleic type.     

Genetic and environmental variability in protein,oil and fatty acid composition in high-alkaloid hite lupin (Lupinus albus)

Protein, oil and fatty acid composition ere determined on seed samples of Lupinus albus L cultivars gron in to different locations, Villafranca and Córdoba. Seeds planted in the latter location ere inoculated ith Rhizobium leguminosarum f lupini as soil pH as 7·5-7·9. Locations clearly caused differences in both protein and oil contents. Interactions beteen localities and genotypes ere not significant. Environmental effects ere much greater than the genotypic factors except for oleic and linoleic acids. Both locality and genotype effects ere clearly significant for all fatty acids studied except for palmitic acid. A negative correlation as found beteen protein and oil content. Oil and oleic acid contents ere positively correlated to each other. Linoleic acid content seemed not to be correlated ith any other fatty acid except oleic. Linolenic acid content as also negatively correlated ith that of oleic acid. Covariance analysis shoed a strong positive genetic correlation beteen oil and oleic acid contents; the genetic correlation as higher than the environmental one. Oil content is strongly negatively correlated ith both linoleic and linolenic acid contents at the genotypic level.     

高油酸葵花籽油与油茶籽油脂肪酸组成、 营养成分及氧化稳定性比较

对冷榨高油酸葵花籽油和油茶籽油的脂肪酸组成、营养成分及氧化稳定性进行了比较研究。测定了两种油脂的主要脂肪酸组成及含量,特征指标,角鲨烯、生育酚、植物甾醇含量,氧化诱导时间,并对货架期进行了预测。结果表明：高油酸葵花籽油和油茶籽油的脂肪酸组成及含量、特征指标接近;高油酸葵花籽油的营养成分含量明显偏高;高油酸葵花籽油（过氧化值0.399 mmol/kg）的氧化诱导时间约为油茶籽油（过氧化值2.992 mmol/kg）的2倍,25.15 ℃下货架期分别是油茶籽油的1.7、4.9倍。     

Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids

Thirty male lambs were assigned to one of 3 concentrate diets supplemented with 45 (E0), 286 (E1) or 551 (E2) mg/kg DM of dl-α-tocopheryl acetate to test the effect of vitamin E supplementation on muscle, caudal and perirenal fatty acid (FA) compositions. Specific attention was paid to C18:1 10t, usually observed in high proportions with high-starch or high-unsaturated FA diets. Vitamin E supplementation increased the α-tocopherol plasma concentrations of lambs. It did not modify lamb growth and slaughter parameters. Vitamin E supplementation did not modify FA composition in most tissues but it increased the C18:2 n − 6/C18:3 n − 3 ratio in muscle and adipose tissues of the E1 group compared to E0 and E2 groups. Vitamin E supplementation enhanced the C18:1 10t proportion in muscle and adipose tissues and it decreased the C18:2 9c,11t proportion in adipose tissues, especially in the E2 group. These changes may not be favourable for the nutritional value of lamb meat.     

Seasonal changes of proximate composition and fatty acids of farmed dusky grouper (Epinephelus marginatus Lowe, 1834)

The aim of this work was to determine the seasonality of nutrient profiles of dusky grouper (Epinephelus marginatus Lowe, 1834) cultured in a cage to improve knowledge on its nutritional composition. Fish (n = 735) were reared in a circular polyethylene floating cage for a 19‐month experimental period and provided a commercial pelleted feed once a day with a total daily ration of 1% wet body weight. Fish were sampled every 3–4 months, and biometric parameters as well as muscle composition were determined. The edible proportion of fish increased slightly with culture time. The flesh showed low lipid content, similar to those reported for wild grouper. Biometric indices, muscle proximate composition and fatty acid profiles were significantly affected by seasonality, that is lipids and monounsaturated fatty acids increased during summer, in parallel with the decline of polyunsaturated fatty acids.     

紫茉莉籽油的提取及其脂肪酸组成分析

采用单因素实验,对紫茉莉籽油的溶剂提取进行了研究,同时分析测定了紫茉莉籽油的理化特性和脂肪酸组成。实验结果表明,在以石油醚为溶剂,料溶比1∶6,提取温度90℃,提取时间6h条件下,毛油提取率可达11.70%。紫茉莉籽油中硬脂酸含量仅为1.74%,不饱和脂肪酸总量达83.46%。亚麻酸的含量高达17.87%,是一种良好的保健植物油。     

柑橘籽油理化特性及脂肪酸组成研究

利用索氏抽提法从3种柑橘籽中提取油脂,并对柑橘籽油的理化特性进行了测定。利用气相色谱-质谱(GC-MS)联用技术对3种柑橘籽油的脂肪酸组成进行了分析和鉴定,每种柑橘籽油都分析鉴定出了10种脂肪酸,其中主要成分为亚油酸和油酸。柑橘籽油具有较高的营养价值,作为新油源具有一定的开发前景。