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.     

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.     

Kigelia africana seed: proximate,mineral, vitamin E,fibre, amino acid and fatty acid composition

Research reports on the ethnomedical and pharmacological potential of Kigelia africana extracts. In this study, the nutritional potential of K. africana seed and seed oil was evaluated by chemical analyses. Organic matter and ash constituted 915.23 ± 7.98 g kg^?1 DM and 49.05 ± 4.55 g kg^?1 DM of the seed mass, respectively. Oil constituted 492.2 g kg^?1 DM of the seed mass with oleic acid, linoleic acid and α‐linolenic acid constituting 17.6%, 12.9% and 54.3%, respectively, of the seed oil. Vitamin E concentration was 0.94 ± 0.25 μg g^?1. Crude protein was 357.35 ± 3.39 g kg^?1 DM. Arginine (6.14 ± 0.31 g per 100 g) as the most abundant amino acid and hydroxyproline (0.11 ± 0.06 g per 100 g) the least. Phosphorus (1123.2 mg per 100 g) and calcium (56.1 mg per 100 g) were, respectively, the most and least abundant minerals. Gross energy was 29.6 ± 0.06 MJ kg^?1. Kigelia africana seeds could be exploited as nutrient‐dense dietary supplement rich in protein, oleic acid and essential fatty acids.     

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.     

菜籽蛋白氨基酸组成分析及与功能特性的相关性研究

选用长江上游、中游和下游的30个菜籽品种的饼提取蛋白质,对蛋白质进行氨基酸组成和功能特性的研究.结果表明:菜籽蛋白中总氨基酸含量为68.67％～84.90％,其中中双11号(湖南)氨基酸总量最高,而丰油730号最低;30个菜籽蛋白中的氨基酸种类齐全,必需氨基酸占氨基酸总量的37％～38％,绝大部分样品的第一限制氨基酸是蛋氨酸,氨基酸比值系数分(SRC)为77.66～91.53.在营养分析的基础上,建立氨基酸组成与功能特性的相关性分析,分析结果为:亲水性氨基酸含量与乳化稳定性呈显著负相关,乳化性与乳化稳定性呈极显著负相关,可溶性蛋白含量与吸油性、吸水性、起泡性呈正相关.菜籽蛋白是营养价值很高的植物蛋白,可广泛应用于食品工业.     

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).     

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     

Amino acid composition of Brazilian surubim fish (Pseudoplatystoma coruscans) fed diets with different levels and sources of fat

Surubim (Pseudoplatystoma coruscans) is a river fish from the Brazilian São Francisco basin which presents a great potential for commercialization. The amino acid composition of carcasses of surubim fed isoproteic diets with variable levels and sources of fat were determined. The increase of soybean oil at levels of 4%, 8% and 12% in the rations promoted a corresponding increase in nitrogen fixation in the fish carcass, reflected by higher amino acid contents. However, the application of 12% added amounts of pig lard, corn oil, linseed oil or soybean oil, as different sources of fat, did not promote much variation in the fish amino acid fixation. The determination of the essential amino acid composition in the fish carcasses and the A/E ratios of individual amino acids provided a pattern of amino acid requirements of surubim fish.     

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.     

不同产地油菜籽氨基酸组成比较研究

目的研究不同产地油菜籽中氨基酸水平的差异性。方法参照GB 5009.124-2016,用氨基酸自动分析仪检测长江上中下游鄂、苏、川、贵4省油菜籽中氨基酸。结果四川省油菜籽总氨基酸含量最高,为(24.47±0.22)mg/100 mg,同时各产地油菜籽必需氨基酸含量占氨基酸总量均在33%以上,其中湖北产地最高,为34.30%。通过t检验得到两两产地不同氨基酸具有显著性差异,其中半胱氨酸(cysteine,Cys)是差异性氨基酸中最显著的氨基酸。结论不同产地油菜籽中蛋白质的氨基酸含量和组成有较大差异,在加工过程中应选择适宜产地的油菜籽,从而提高油菜籽的利用率。     

The proximate composition and some minor constituents of poppy seeds

The proximate chemical composition of poppy seeds, along with minerals and water-soluble vitamins content was investigated. The compositions of the fatty acids and tocopherols of the extracted oil were also determined. The proximate analysis of poppy seeds showed the following composition: (440 g kg^?1), protein (211 g kg^?1), moisture (50 g kg^?1), ash (63 g kg^?1), crude fine (62 g kg^?1) and total carbohydrates (236 g kg^?1). Potassium and calcium were the predominant elements in the poppy seeds. Linoleic acid was the major unsaturated fatty acid (750 g kg^?1 total fatty acids) while palmitic acid was the main saturated one (86-4 g kg^?1). The amounts of α-, β- and δ-tocopherols found in poppy seed oil were 220 μg g^?1, 40 μg g^?1 and 20 μg g^?1 respectively. Among the water-soluble vitamins determined, pantothenic acid was found at the highest level followed by niacin and thiamin.     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

紫果西番莲和其它5种水果中氨基酸组分分析

对紫果西番莲、香蕉、芒果、脐橙、木瓜和火龙果6种水果中的17种氨基酸的含量组成和营养评估进行了研究。总氨基酸含量从大到小为:紫果西番莲 > 香蕉 > 火龙果 > 芒果 > 脐橙 > 木瓜。必需氨基酸含量从大到小为:香蕉 > 紫果西番莲 > 火龙果 > 芒果 > 木瓜 > 脐橙。6种水果的第一限制氨基酸都是蛋氨酸(Met)。紫果西番莲中含量最高的氨基酸是天冬氨酸(Asp),其次是脯氨酸(Pro)和谷氨酸(Glu)。紫果西番莲必需氨基酸中赖氨酸含量最高,占了必需氨基酸的26.6%。6种水果中紫果西番莲甜味氨基酸,鲜味和酸味氨基酸,苦味氨基酸含量均最高。氨基酸中天冬氨酸(Asp)和谷氨酸(Glu)的含量较高,二者对紫果西番莲的鲜味起到重要的作用。紫果西番莲的风味丰富。     

Fatty acid composition of total lipids,neutral lipids and phospholipids in wild and farmed matrinxã (Brycon cephalus) in the Brazilian Amazon area

BACKGROUND: The chemical composition of Amazonian fish is extremely variable, being influenced by the season and the type and amount of food. A special interest in the fish oil composition has been developed owing to the presence of essential fatty acids, since this is directly related to human health. This study aimed to investigate the fatty acid composition (FAC) of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle and orbital cavity of farmed and wild matrinxã in the Amazon area captured in different seasons. RESULTS: Fatty acids (FA) were analysed by high‐resolution gas chromatography/mass spectrometry. Sixty‐five FA were detected in the TL, 66 in the NL and 55 in the PL. The main FA found in farmed and wild fish were oleic, palmitic, stearic and linoleic acids. No distinctions in the quality or quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on the TL and FAC. Fish captured during the dry season showed lower levels of lipid and a higher percentage of long‐chain polyunsaturated fatty acids. Matrinxã farmed in a semi‐intensive system showed a nutritional quality comparable to that of wild matrinxã captured in the wet season. Copyright © 2007 Society of Chemical Industry     

四川白鹅氨基酸组成分析及营养评价

采用盐酸水解消化法结合全自动氨基酸分析仪对不同年龄、部位和性别的四川白鹅肌肉氨基酸进行测定。结果显示:所有样品中均检出17种氨基酸,其中谷氨酸含量最高,天冬氨酸和亮氨酸其次;比较年龄、性别和部位3个因素,年龄是影响四川白鹅氨基酸含量的主要因素;各种类型的氨基酸含量基本在180日龄～2年时达到最大值,其中必需氨基酸含量高于FAO/WHO的推荐值,但低于全鸡蛋模式;必需氨基酸/非必需氨基酸和必需氨基酸/氨基酸总量比值均高于WHO/FAO的推荐值,属于优质蛋白质;氨基酸评分、化学评分和必需氨基酸指数在150日龄之后达到最高值,其中第一限制性氨基酸均为缬氨酸,第二限制性氨基酸均为苯丙氨酸+酪氨酸。说明四川白鹅具有较高的营养价值及风味,特别是180日龄之后。     

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.     

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.