Fatty acid and essential oil composition of three Tunisian caraway (Carum carvi L.) seed ecotypes

BACKGROUND: The essential oil and fatty acid composition of Tunisian annual caraway (Carum carvi L.) seeds from three ecotypes was investigated by gas chromatography and gas chromatography–mass spectrometry analyses. RESULTS: Total fatty acid (TFA) proportion of caraway seeds varied from 2.95% to 5.68% (w/w). The fatty acid composition revealed that Tunisian caraway seed oil is rich in an unusual fatty acid—petroselinic acid—the proportion of which varied from 31.53% and 38.36% of TFA. Essential oil yields were relatively low and ranged from 0.86% to 1.20% (w/w). Forty‐one volatile compounds were identified, the main ones being carvone (76.78–80.53%) and limonene (13.05–20.29%). CONCLUSION: Tunisian caraway seed oil is rich in an unusual fatty acid—petroselinic acid—which is of potential industrial significance. In addition, Tunisian caraway essential oil is carvone chemotype. This fact is of great economic interest due to the several applications of carvone in the alimentary and medicinal industries. Copyright © 2009 Society of Chemical Industry     

Fatty acid composition of green crab (Carcinus mediterraneus) from the Tunisian mediterranean coasts

Green crab (Carcinus mediterraneus) was analysed for proximate and fatty acid composition. The yields of crab claw meat and hepatopancreas were 24.9–26.1% and 8.8–9.2%, respectively. Crude protein (NX6.25) and crude fat contents of crab claw meat were 17.8–18.2% and 0.85–1%, respectively, on a dry weight basis, while those of hepatopancreas were 13–14% and 21.8–22.7%, respectively. The fatty acid (FA) profiles were significantly different between claw meat, and hepatopancreas of the crab. The percentage of total saturated fatty acids was higher in the hepatopancreas (25.15–26.24% of total FAs) than in the claw meat (22.58–23.49% of total FAs). The main saturated fatty acids were palmitic acid (16:0) and stearic acid (18:0). Palmitic acid represented 11.5–12.45% and 11–11.5% of the total FAs in the hepatopancreas and in the claw meat, respectively. The percentages of stearic acid were 7.8–8.3% and 7–7.3% in the hepatopancreas and in the claw meat, respectively. Meanwhile, oleic acid (18:1) was the dominant monounsaturated fatty acid which represents 16.15–16.85% and 15.4–15.7% of the hepatopancreas and the claw meat total FAs, respectively. The dominant PUFA was arachidonic acid (20:4n-6) in both claw meat and hepatopancreas. The content of arachidonic acid (20:4n-6) was higher in the hepatopancreas (13–13.5%) than in the claw meat (10.5–11.8%).     

鸡爪绵核桃种仁主要营养成分分析

以山东省鸡爪绵核桃三个主产地共118个样品为试材,研究了鸡爪绵核桃种仁蛋白质含量、脂肪含量、氨基酸含量和脂肪酸组分。结果表明:鸡爪绵核桃蛋白质含量变幅为13.31～21.72 g/100 g,均值为17.19 g/100 g,变异系数为8.82%;脂肪含量变幅为54.18～68.32 g/100 g,均值为62.87 g/100 g,变异系数为4.59%;共测出17种氨基酸,总量为18.73 g/100 g,7种必需氨基酸总量为5.49 g/100 g,占氨基酸总量的29.16%;共分离出棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸5种主要脂肪酸,不饱和脂肪酸含量占总量的90.98%,其中亚油酸质量分数高达69.47%。     

Effect of Nutrient Supply on the Quality of Linseed and Hempseed

Abstract

Studies on the effect of nutrient supplies on the seed quality of linseed and hemp are important both for improvements in the fertilizer extension service and for the consumer sector. The results of experiments set up on chernozem soil with 64 fertilizer treatments provided information on the relationship between nutrient supplies and seed quality. The data indicated that excessive N supplies reduced the oil content of linseed. The seed protein content increased as the N supplies improved. The P supplies had little influence on the oil and protein contents. The fatty acid composition of linseed was influenced to a greater extent by the year than by the nutrient supplies. The N supplies only caused a change in the amino acid composition of linseed when there was a substantial increase in the protein content. The effect of P supplies on the amino acid composition depended on the year. N and P fertilization had no effect on the oil content of hempseeds. Better N supplies increased the protein content and the total quantity of amino acids, but had no influence on the ratio of essential to non-essential amino acids. The fatty acid composition of hempseed was not affected by the N and P supplies.     

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

The increase in world fish lipid request has made necessary the search for new fish species rich in polyunsaturated fatty acid (PUFA) that could be used as raw material for oil production. In this study, liver oils from the deep‐sea sharks Mustelus mustelus, Squalus acanthias, and Rhinobatos cemiculus were extracted and analyzed to describe their lipids characteristics. Lipid contents of shark livers ranged from 64.245 to 69.57%. Among minerals, potassium and sodium were the most abundant while unsaturated fatty acids (FAs) were dominant exceeding 55% of the total FAs. Omega‐3 PUFA (ω‐3 PUFA) profiles exhibited a dominance of eicosapentaenoic acid and docosahexaenoic acid. This study suggests that shark livers, actually considered as waste, may be an attractive source of ω‐3 PUFAs and a good source of carotenoids and phenolic compounds.

Practical applications

The production of EPA and DHA concentrates from residual sources of marine oils has unexplored potential of use in food industry and oil‐based nutraceutical production for obtaining health benefits can be achieved. The economic activities of fish residues can reduce inappropriate excessive fishing, reducing imports of fish oils while contributing to the ecosystem balance.     

Effect of replacing maize silage with red clover silage in the diet on milk fatty acid composition in cows

This study aimed to evaluate the effect of replacing maize silage plus soybean meal with red clover silage (RCS) plus wheat on the fatty acid (FA) profile in the milk fat of cows. Forty-four lactating German Holstein cows were used in a 4 × 4 Latin square design with 21-d periods composed of 13 d of adaptation to diets followed by an 8-d sampling phase. Experimental diets offered as total mixed ration consisted of a constant forage-to-concentrate ratio (75:25) with target proportions of RCS to maize silage of 15:60 (RCS₁₅), 30:45 (RCS₃₀), 45:30 (RCS₄₅), and 60:15 (RCS₆₀) on a dry matter basis. Increasing the level of RCS in the diet was accompanied by a reduction of linoleic acid content in the diet and decreased linearly the proportions of linoleic acid in the milk up to 4%. Proportions of α-linolenic acid in milk increased 2-fold with RCS₆₀ compared with RCS₁₅, which resulted from the linear increase in α-linolenic acid intake with incremental levels of RCS. Vaccenic acid in the milk fat was reduced by 24%. Rumenic acid, a conjugated linoleic acid (cis-9,trans-11 conjugated linoleic acid) considered to be a human health promoter, was also decreased by 22%. Reduced rumenic acid in the milk fat was probably due to a reduced amount of vaccenic acid produced in the rumen and, consequently, to the low amount of vaccenic acid to be desaturated to rumenic acid in the mammary gland by Δ⁹-desaturase. Oleic acid was enriched in the milk fat, although the dietary concentration of oleic acid decreased. Stearic acid proportions remained constant with increasing levels of RCS. The proportions of total polyunsaturated FA were increased by 12%, and the long-chain FA proportions increased linearly with increasing levels of RCS. Myristic acid was reduced linearly, but palmitic acid remained constant. Saturated FA was reduced linearly by 2%. Branched-chain FA, which are presumed to possess anticarcinogenic properties, were reduced to a small extent only (quadratic effect). We conclude that replacing maize silage with RCS appears to alter milk FA composition by reducing linoleic acid intake and ruminal biohydrogenation. Feeding RCS represents a strategy to increase intake of α-linolenic acid in dairy cows. However, because changes in the FA profile show positive as well as negative effects, no distinct conclusions can be drawn with regard to human health benefits.     

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.     

Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar

The amino acid compositions of flours made from the cotyledons and from the whole seeds of a disease-resistant, stable and high-yielding cultivar of chickpea (Cicer arietinum L) cv H75–35, known locally as Gaurav, have been analysed. These, together with similar analyses of the albumin, globulin, legumin and vicilin protein fractions, have been compared with those of other legumes. Seed protein content was 19·8 % with globulin constituting 62·4 % of the total seed protein. The ratios of albumin to globulin and legumin to vicilin were 1:4 and 6:1, respectively. The proportion of basic amino acids in the albumin was low whereas the reverse was true in the globulin. The legumin fraction seems to be superior in terms of total essential amino acids to those from other sources. Sulphur amino acids were the most limiting, followed by tryptophan or threonine depending on the fraction. However, the ratio of methionine to cystine was high (2·76:1). The extent of the sulphur amino acid deficiency was assessed, and possible approaches for its improvement are outlined.     

Characterization of the Lipid Fraction of Wild Sea Urchin from the Sardinian Sea (Western Mediterranean)

The fatty acid (FA) composition of Spatangus purpureus, Echinus melo, Sphaerechinus granularis, and Paracentrotus lividus, sea urchins, has been studied. Sea urchins were collected at different depth along Sardinia coast in the Mediterranean sea, and their gonad was measured, separated, and analyzed for FA composition by gas chromatography‐mass spectrometry. A total of 53 FAs were detected, 16 saturated (SFA), 10 monounsaturated (MUFA), 9 polyunsaturated (PUFA), and 13 highly unsaturated (HUFA). Moreover, 5 furan FAs (FFAs) were revealed for the first time in sea urchin. The HUFA and PUFA classes were the most represented accounting for almost 80% of total FAs. Among these compounds, C20:4 n6 (19.64, 20.52, 23.37, and 8.48 mg/g, respectively) and C22:6 n3 (19.68, 20.05, 3.83, and 1.78 mg/g, respectively) were the most abundant. The results of principal component analysis indicated that the sea urchin samples could be clearly discriminated with respect to their FAs composition.     

Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources

Thirty male Merinizzata italiana lambs were divided into three groups after weaning according to live weight. The diet of the three groups differed in the main protein source used in the concentrate, soybean meal for treatment SBM, faba bean for treatment FB and peas for treatment PEA. Lambs were fed ad libitum and slaughtered at about 160 days of age. Meat from the PEA group had higher proportions of the essential fatty acids C18:2 ω-6 and C18:3 ω-3 than from FB and SBM lambs and consequently its derivatives, C20:4 ω-6 and C20:5 ω-3 respectively, were higher in meat from PEA animals, compared to SBM and FB ones. The total n-3 fatty acids were highest in meat from PEA lambs and consequently PEA lambs showed a more favourable n-6/n-3 ratio. In conclusion the use of legume seeds such as peas in lamb diets positively affected intramuscular fatty acid composition.     

低盐养殖对黑鲷营养成分的影响

本文旨在研究低盐养殖对黑鲷营养成分的影响,以期为黑鲷低盐养殖养殖模式推广及品质改良提供理论参考。对低盐(3‰~5‰)和海水(20‰~21‰)池塘养殖140 d的黑鲷肌肉常规营养成分、脂肪酸和氨基酸组成进行了测定比较。结果显示,低盐和海水黑鲷粗蛋白、水分、灰分含量无明显差异,低盐黑鲷粗脂肪含量极显著高于海水黑鲷(P<0.01),但二者脂肪酸组成相似,仅部分脂肪酸有较大差异。低盐黑鲷氨基酸中必需氨基酸的含量和比例显著高于海水黑鲷(P<0.05),鲜味氨基酸的含量和比例则显著低于海水黑鲷(P<0.05)。研究结果表明,黑鲷肌肉是优良的脂肪和蛋白质来源,低盐养殖黑鲷较海水黑鲷口感更佳,蛋白质营养价值更高,但风味可能略差于海水黑鲷。     

蛎菜的营养成分分析

分析蛎菜的一般营养成分.结果表明:蛎菜中粗蛋白含量为14.78%,脂肪为0.67%,灰分为16.70%;蛎菜氨基酸中苯丙氨酸的含量相对较高,占总氨基酸含量的11.08%;蛎菜中矿物质含量丰富,有害元素含量较低;不饱和脂肪酸中亚麻酸的含量最高,占总脂肪酸含量的16.42%.     

Proximate and fatty acid composition changes in developing sandalwood (Santalum spicatum) seeds

Changes in the proximate composition of developing seeds of sandalwood (Santalum spicatum R Br) were quantified. The developing fruits were collected regularly over a period of 5 months commencing 14 days after flower opening. Rapid deposition of seed lipid began at about 91 days after flowering (DAF) at a level of 4 g kg⁻¹ and continued to about 396 g kg⁻¹ at 147 DAF. Protein and ash contents displayed similar trends to that of lipid with a corresponding decrease in moisture content. Fatty acid analysis of the seed oil demonstrated marked changes in composition during seed development. In particular, major increases in oleic and ximenynic acids were noted with corresponding decreases in the other fatty acids. © 1997 SCI.     

Essential oils and fatty acids composition of Tunisian and Indian cumin (Cuminum cyminum L.) seeds: a comparative study

BACKGROUND: Cumin (Cuminum cyminum L.) seeds of two geographic origins, Tunisia (TCS) and India (ICS), were studied regarding their fatty acid and essential oil composition. RESULTS: Oil yields were 17.77 and 15.40% for TCS and ICS respectively. Petroselinic acid (C18:1n‐12) was the major fatty acid in both varieties, with a higher proportion being found in TCS (55.90% of total fatty acids (TFA)) than in ICS (41.42% TFA). Moreover, the most predominant fatty acids were palmitic, petroselenic and linoleic acids, accounting for more than 91% TFA in both varieties. The unsaturated fatty acid content was high: 70.95% TFA in TCS and 62.17% TFA in ICS. Essential oil yields differed significantly (P < 0.05) between the two varieties: 1.21 and 1.62% for ICS and TCS respectively. A total of 40 compounds were identified, 34 of which were present in both essential oils. The two varieties displayed different chemotypes: γ‐terpinene/1‐phenyl‐1,2‐ethanediol for TCS and cuminaldheyde/γ‐terpinene for ICS. CONCLUSION: The study revealed that the biochemical composition of cumin seeds is origin‐dependent and that cumin seeds are rich in an unusual fatty acid, petroselinic acid. Besides, cumin essential oil is a rich source of many compounds, including cuminaldehyde and γ‐terpinene. The overall results suggest the exploitation of cumin seeds as a low‐cost renewable source for industrial processing in the fields of cosmetics, perfumes and pharmaceuticals. Copyright © 2011 Society of Chemical Industry     

苎麻籽油脂肪酸组成及其粕氨基酸组成分析

用气相色谱法对苎麻籽油脂肪酸组成进行了分析,同时用氨基酸全自动分析仪对苎麻粕进行分析,为苎麻籽的开发利用提供基础数据。结果表明,苎麻籽油中不饱和脂肪酸含量90%以上,多不饱和脂肪酸含量79%以上,亚油酸含量尤为丰富,达77.40%~78.84%;苎麻粕含17种氨基酸,总含量为209.02~278.46 mg/g,其中7种必需氨基酸占总氨基酸的32.06%~33.17%。     

油菜蜂花粉及其蜂粮的营养成分

本文以油菜蜂花粉及其蜂粮为研究对象,对其常规营养成分、氨基酸和脂肪酸组成进行测定,评价并比较二者的营养价值。结果表明:油菜蜂粮的水分、还原糖和粗脂肪含量显著高于蜂花粉(p<0.05),灰分、蛋白质和总黄酮含量显著低于后者(p<0.05);油菜蜂花粉及其蜂粮中含有8种必需氨基酸,蜂粮总必需氨基酸与总氨基酸的比值(EEA/TAA)显著高于蜂花粉(p<0.05),分别为37.80%和34.74%;油菜蜂花粉和蜂粮的饱和脂肪酸中棕榈酸含量最高,分别为33.81%、33.50%,不饱和脂肪酸中亚麻酸含量最高,分别为32.42%、38.22%,差异显著(p<0.05)。油菜蜂粮是一种优质的必需氨基酸和必需脂肪酸营养源,可以作为一种潜在的原料应用于功能性食品的开发。