Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives

The effect of the processing system, storage time, and pasteurisation on the contents of tocopherols and individual amino acids was determined in alkali-treated green table olives. Olives were processed following three different systems (Spanish-style, short-process, and Picholine-style), together with two modified preparations of Spanish-style (without-washing process and olives packed with fermentation brine). Processing and pasteurisation had no effect on the -tocopherol and -tocopherol contents, but significant losses of both tocopherols were found after 12 months of storage. Calculation of protein quality of each product was made from its amino acid composition. The chemical score of treated green table olives, evaluated using the FAO reference protein for adults, ranged from 46 to 60%, the limiting amino acid being lysine. With the exception of lysine, amino acids can be considered to be stable during green olive processing, storage, and pasteurisation.     

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.     

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.     

Lipid,fatty acid,protein, amino acid and ash contents in four Brazilian red algae species

Four species of marine benthic algae (Laurencia filiformis, L. intricata, Gracilaria domingensis and G. birdiae) that belong to the phylum Rhodophyta were collected in Espírito Santo State, Brazil and investigated concerning their biochemical composition (fatty acid, total lipid, soluble proteins, amino acid and ash). The total content of lipid (% dry weight) ranged from 1.1% to 6.2%; fatty acid from 0.7% to 1.0%; soluble protein from 4.6% to 18.3%, amino acid from 6.7% to 11.3% and ash from 22.5% to 38.4%. Judging from their composition, the four species of algae appear to be potential sources of dietary proteins, amino acids, lipids and essential fatty acids for humans and animals.     

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P < 0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P < 0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P < 0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P < 0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P < 0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P < 0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P < 0.05) in the samples containing Sea Spaghetti.     

Chemical composition of cultivated seaweed Ulva clathrata (Roth) C. Agardh

Samples of cultivated Ulva clathrata were collected from a medium scale system (MSS, 1.5 × 1.5 m tank), or from a large scale system (LSS, 0.8 ha earthen pond). MSS samples were dried directly while the LSS sample was washed in freshwater and pressed before drying. Crude protein content ranged 20–26%, essential amino acids accounting for 32–36% of crude protein. The main analysed monosaccharides were rhamnose (36–40%), uronic acids (27–29%), xylose (10–13%) and glucose (10–16%). Some notable variations between MSS and LSS samples were observed for total dietary fibre (26% vs 41%), saturated fatty acids (31% vs 51%), PUFAS (33% vs 13%), carotenoids (358 vs 169 mg kg⁻¹ dw) and for Ca (9 vs 19 g kg⁻¹), Fe (0.6 vs 4.2 g kg⁻¹), Cu (44 vs 14 mg kg⁻¹), Zn (93 vs 17 mg kg⁻¹) and As (2 vs 9 mg kg⁻¹). The chemical composition of U. clathrata indicates that it has a good potential for its use in human and animal food.     

Dietary fibre and physicochemical properties of edible Spanish seaweeds

 Total dietary fibre content of five edible marine Spanish seaweeds: Fucus vesiculosus, Laminaria digitata (Kombu), Undaria pinnatifida (Wakame), Chondrus crispus (Irish moss), and Porphyra tenera (Nori) ranged from 33.6 to 50% of which 19.6 to 64.9% was soluble. For brown algae, the soluble fibre obtained by the AOAC method followed by dialysis, contained uronic acids from alginates and neutral sugars from sulphated fucoidan and laminarin. For red seaweeds, the main neutral sugars corresponded to sulphated galactans: carrageenan (Chondrus) or agar (Nori), respectively. Insoluble fibres (12–40%) were essentially made of cellulose, plus residual fucose-containing polysaccharides, except for the red seaweed Nori, which contained an insoluble mannan and xylan. Protein content in powdered algae was higher in red (20.9–29.8%) than in brown seaweeds (6.9–16%), although protein digestibility was apparently low as inferred from preliminary in vitro results with Fucus and Laminaria. Ashes (21–39.8%) and sulphate content (2.8–10.5%) were high in all seaweeds. Minor components were lipids (0.2–2.5%) and extractable polyphenols (0.4%). Regarding the physicochemical properties, oil retention was low, while swelling, water retention, and cation exchange capacity were higher in brown algae, related to their higher uronic acid plus sulphate content. Received: 2 May 2000 / Revised version: 13 June 2000     

澳洲金鲈鱼种肌肉中氨基酸与脂肪酸组成的分析

目的研究澳洲金鲈肌肉中营养成分组成。方法采用色谱法和常规分析化学法检测出澳洲金鲈鱼种肌肉中蛋白质、脂肪、氨基酸和脂肪酸等含量,并对肌肉中氨基酸与脂肪酸组成进行分析和评价。结果澳洲金鲈鱼种肌肉中含有17种氨基酸(未测色氨酸),在必需氨基酸中含量最高的是赖氨酸,含量最低的是蛋氨酸,必需氨基酸占氨基酸总量的39.67%;第一限制性氨基酸是蛋氨酸和胱氨酸;氨基酸比值系数分为78.55%;必需氨基酸指数为89.64%;澳洲金鲈的蛋白质营养符合E/T应为40%左右和E/NT应为60%以上的参考蛋白质模式标准。澳洲金鲈含有22种脂肪酸,含量最高的是油酸,亚油酸次之;不饱和脂肪总量为64.4%。结论澳洲金鲈具有营养价值高、味道鲜美等特点,可以作为我国优良品种引进及产业化开发的淡水鱼。     

Protein and amino acid contents in the crab, Chionoecetes opilio

Total protein, by the Kjeldahl method, and amino acid content, by HPLC, were determined in crab samples. Proteins were determined in the shell and in the discard meat, separately.     

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P<0.05), and springiness and cohesiveness were lower (P<0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.     

Lipid classes,fatty acids and bioactive lipids of genetically modified potato Spunta with Cry V gene

The objective of this study was to evaluate the lipid bioactive compounds distribution of genetically modified potato (GMP) Spunta compared to that of non-genetically modified potato (NGMP) Spunta. In two lines of GMP Spunta (G2 and G3) as well as in control cultivar the levels and composition of the lipids extracted from the mature tubers were characterised in terms of its fatty acid, sterol, tocopherol distribution as well as lipid classes and unsaponifiables levels. Column chromatography (CC), gas chromatography (GC), thin layer chromatography (TLC) and liquid chromatography (LC) techniques were performed to analyse lipids. NGMP and GMP lines (G2 and G3) were found to contain 0.59%, 0.75% and 0.72% of total lipids (TL), respectively. Amongst TL present in NGMP, the level of phospholipids was the highest (53% of TL), followed by neutral lipids (24% of TL) and glycolipids (23% of TL), respectively. Significant decrease in phospholipids levels was measured in GMP G2 and G3 (from 53% of TL in NGMP to 40% of TL in GMP). Neutral lipids were measured in higher amounts in GMP G2 and G3 (400 and 390 g/kg TL, respectively). Glycolipids were measured in the highest amounts in NGMP (230 g/kg TL) followed be GMP G3 (200 g/kg) and GMP G2, respectively. The predominant phospholipid subclasses in NGMP and GMP Spunta were phosphatidylcholine (43–46%) followed by phosphatidylethanolamine (31–33%). The content of oleic and linoleic acids, which were the main fatty acids of potato tubers, came to 64.5% of all acids. TL from NGMP additionally contained higher amounts of palmitic and stearic, while polyunsaturated fatty acids were found in higher amounts in GMP (31.9% of total FAME). GMP G3 contained the highest amounts of total sterols (29 g/kg oil), followed be GMP G2 (26 g/kg oil) and NGMP, respectively. β-Sitosterol was the ST marker and comprised 43.1–43.7% of total sterols, wherein the next major components were campesterol and △5-avenasterol. α-Tocopherol was the main identified compound (77.5–80% of total tocopherols) in GMP and NGMP Spunta followed by β-tocopherol. Detailed knowledge on the composition of lipids in potato Spunta, in consideration of potential utilisation, is of major importance.     

Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

Gum karaya and gum kondagogu are the two important commercial tree gums of India. The amino acids and fatty acid profiles of gum kondagogu and gum karaya were investigated by preparing their corresponding N-O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) derivatives for amino acids and direct trans-esterification of methyl esters for fatty acids and their subsequent analysis by a GC–MS method. The amino acids, such as, alanine, valine, methionine, tyrosine and tryptophan, were not detected in gum karaya as they were in gum kondagogu. Interestingly, the aspartic acid content (72.8 ± 3.45 μg/g) of gum kondagogu was higher than that of gum karaya (64.2 ± 2.44 μg/g). The ratios of saturated to unsaturated fatty acid in gum kondagogu and gum karaya were found to be 5:1, and 6.6:1, respectively. Among the unsaturated fatty acids, linoleic acid (1.8 ± 0.12 μg/g) and γ-linolenic acid (0.8 ± 0.05 μg/g) were detected only in gum kondagogu. Arachidic acid was not detected in gum karaya. Additionally, the presence of linoleic acid and γ-linolenic acid in gum kondagogu reinforces 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.     

Effect of source of dietary fat on pig performance,carcass characteristics and carcass fat content,distribution and fatty acid composition

Seventy gilts were used to compare the effect of including 10% tallow (T), high-oleic sunflower oil (HOSF), sunflower oil (SFO), linseed oil (LO), a fat blend (FB), or an oil blend (OB) in finishing diets vs. feeding a semi-synthetic diet with no added fat (NF) on pig performance, carcass traits and carcass fatty acid (FA) composition. Carcasses from SFO-fed gilts had greater fat and lower lean compositions than carcasses from T-fed gilts. Gilts fed NF had greater loin fat than FB-fed gilts, and greater flare fat, loin intermuscular fat and fat:lean than T-fed gilts. Bellies from NF-fed gilts had lower lean and higher intermuscular fat and fat:lean than other diets except HOSF. Fat source had minor effects on animal performance, carcass characteristics and carcass fat content and distribution, whereas feeding NF resulted in carcasses and major cuts with higher fat content. Diets rich in polyunsaturated FA (PUFA) did not reduce fat deposition in separable fat depots with respect to monounsaturated FA (MUFA) and saturated FA (SFA). Carcasses from gilts fed NF had a high degree of saturation (40.6% SFA) followed by carcasses of T- and FB-fed gilts. Feeding HOSF, SFO and LO enriched diets elevated the percentages of MUFA (56.7%), n−6 (30.0%) and n−3 (16.6%) PUFA, respectively, whereas carcasses from gilts fed OB had greater percentages of n−3 FA (14.8% n−3, 0.9% EPA, 1.0% DPA, 3.1% DHA) than gilts fed FB (6.72% n−3, 0.1% EPA, 0.4% DPA, 0.1% DHA).     

Seasonal amino acid profiles and mineral contents of green tiger shrimp (Penaeus semisulcatus De Haan, 1844) and speckled shrimp (Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean

The amino acid and mineral contents of green tiger shrimp (Penaeus semisulcatus) and speckled shrimp (Metapenaeus monoceros) from the North Eastern Mediterranean were determined for each season of the year. For both species, the highest protein values were recorded during the summer (p < 0.05). The most abundant amino acids were, in decreasing order, glutamic acid, aspartic acid, arginine, lysine, leucine, glycine and alanine. The ratio of essential to nonessential amino acids (mean value) for green tiger shrimp and speckled shrimp were 0.60 and 0.59, respectively. Mineral contents of the two species varied with season (p < 0.05), except for the Ca content in green tiger shrimp.     

Characteristics of lipid components,fatty acid distributions and triacylglycerol molecular species of adzuki beans (Vigna angularis)

Fatty acid (FA) distributions and molecular species of triacylglycerols (TAG) isolated from total lipids extracted from adzuki beans (Vigna angularis) were analysed by a combination of AgNO₃-TLC and GC, and were investigated in relation to the content of endogenous antioxidants determined by HPLC. δ-Tocopherol was present in the highest concentration (30.5 mg/kg beans), and γ-tocopherol in small amounts (12.8 mg/kg beans). The major lipid components were phospholipids (74.3%), TAG (13.5%), hydrocarbons (4.6%) and steryl esters (4.0%), whilst other components were also present in minor proportions (0.5–1.3%). Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S₂T (19.2%), SD₂ (13.7%), SMT (9.3%), MD₂ (4.5%), SDT (7.0%), D₃ (8.8%) and ST₂ (15.8%) (where S, M, D, and T denote a saturated FA, a monoene, a diene, and triene, respectively). These results would be useful to both consumers and producers for manufacture of traditional adzuki foods in Japan.     

Effects of blanching, freezing and freeze-drying on the fatty acid contents of green beans

GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at –22°C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.     

Muscle lipids and fatty acid profiles of three edible fish from the Mauritanian coast: Epinephelus aeneus, Cephalopholis taeniops and Serranus scriba

Muscle lipids and fatty acids (FA) of three largely consumed seawater species of Serranidae (Epinephelus aeneus, Cephalopholis taeniops, and Serranus scriba) from the Mauritanian coast, were determined through 1 year. The lipid contents were relatively poor, ranging from 0.8% to 2.3% showing a significant seasonal dependency. Amongst the 35 FA identified, 35–51% were saturated FA (SFA), 21–33% monounsaturated FA (MUFA), and 18–34% polyunsaturated FA (PUFA). Palmitic acid was found to be the main SFA, and was seasonal dependent, with a mean value of 30.5% for E. aeneus, 27.9% for C. taeniops, and 20.9% for S. scriba. Amongst MUFA, oleic acid, with 11–16%, was the main acid in all three species. The n6 PUFA level was low, in particular for C. taeniops (1.3–1.6%), and a little higher for S. scriba (3.6–4.2%). The three species were characterised by high amounts of n3 PUFA. Amongst them, docosa-4,7,10,13,16,19-hexaenoic acid (DHA, 22:6n3) was the highest with 5–9% for C. taeniops, 13–17% for S. scriba, and 10–16% for E. aeneus. Eicosa-5,8,11,14,17-pentaenoic acid (EPA, 20:5n3), was the second highest n3 PUFA, with 4–13%.     

How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls?

This study investigated the effect of n-6 (control group) and n-3 polyunsaturated fatty acids (PUFA) supply (treatment group unrestricted) and a short-time feed restriction for n-3 PUFA supply (treatment group restricted) on intramuscular fat content and the total fatty acid composition in different tissues (muscle, subcutaneous fat, liver, serum and erythrocytes) and lipid classes of intramuscular fat of German Simmental bulls (n = 25). Exogenous n-3 PUFA caused a higher concentration of the sum of all single n-3 and n-3 long-chain polyunsaturated fatty acids (LC PUFA) in all analysed tissues. Feed restriction compared to control feeding induced a significant decrease of C18:1cis-9 in the phospholipid fraction of longissimus muscle and in subcutaneous fat. The concentration of C18:3n-3 in liver of treatment groups was between 34 and 44% higher compared to control. PUFA in serum and the sum of n-3 PUFA in erythrocytes were significantly higher in both treatment groups compared to control. The synthesis and deposition of n-3 LC PUFA seems to be tissue dependent according to different relative amounts.     

Selective in vivo effect of chitosan on fatty acid,neutral sterol and bile acid excretion: A longitudinal study

Chitosan, a deacetylated form of chitin, is a dietary fibre known for its hypolipidemic properties, which are mainly attributed to its unique cationic characteristics. We studied the selective in vivo effect of chitosan on fat excretion in order to elucidate its hypolipidemic mechanism. A 4-week longitudinal study was conducted in guinea pigs and the effect of chitosan on fat-absorption was compared to that of a soluble fibre: digestion-resistant maltodextrin. Animals were fed with high-fat isocaloric diets containing 12/100 g of cellulose, digestion-resistant maltodextrin or chitosan. Subsequently, the excretion of fatty acids, neutral sterols and bile acids was determined. Chitosan selectively reduced fat absorption in comparison to digestion-resistant maltodextrin. The excretion of lauric, myristic and palmitic fatty acids of animals fed with chitosan was more than 10-, 5- and 2-fold higher, respectively, than in the cellulose group, whereas stearic acid excretion was not significantly altered. Oleic, linoleic and α-linolenic acid excretion were also significantly higher (P < 0.001). The n−6/n−3 ratio in faeces of the chitosan group was 23.68, compared to 13.95 in the cellulose group. Total neutral sterol excretion was increased by both dietary fibres, whereas bile acid excretion was only increased by chitosan. Nevertheless, chitosan inhibited the intestinal bioconversion of cholesterol and primary bile acids to secondary metabolites. Hence, these results reveal that chitosan and digestion resistant maltodextrin exert their hypolipidemic activity by different mechanisms.