Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus (A. acutifolius L.)

Wild asparagus, Asparagus acutifolius L., produces edible spears used in local diets of Mediterranean countries for millenia. Recently, interest has risen for its cultivation as frugal crop for niche markets, but only limited information exists on the nutritional values of this vegetable. In this paper, the nutritional values and metabolic profile (i.e. moisture content, total proteins, lipids and phenols, folic and ascorbic acids, ribose, arabinose, xylose, fructose, mannose, glucose, galactose, total and free aminoacids, and fatty acid composition) and radical scavenging capacities of spears of A. acutifolius from the Caserta area (southern Italy) were compared to those of the cultivated Asparagus officinalis L. On a fresh weight basis, proteins (4.83 vs. 3.62 g/100 g), essential amino acids (184.08 vs. 78.13 mg/100 g) and lipids (0.90 vs. 0.33 g/100 g) were higher in wild asparagus. Among the fatty acids, the two essential n-6 linoleic and n-3 alpha-linolenic, and palmitic acids were the most abundant in both species, representing about 90% of the total acids analysed. A. acutifolius contained comparable amounts of pentoses such as ribose (0.13 vs. 0.15 g/100 g) and xylose (0.17 vs. 0.14 g/100 g), and hexoses such as galactose (0.21 vs. 0.19 g/100g) and fructose (0.17 vs. 0.17 g/100 g), lower arabinose (0.27 vs. 0.39 g/100 g) and higher mannose (0. 90 vs. 0.49 g/100 g) and glucose (2.52 vs. 1.21 g/100 g) content, compared to A. officinalis. Folic acid was lower in A. acutifolius (47.5 vs. 80.6 μg), while ascorbic acid was more than fivefold higher (117 vs. 23 mg/100 g). Phenolic compounds were more abundant in A. acutifolius spears (41.97 vs. 27.62 mg/100 g) as was the radical scavenging activity against DPPH radical and nitric oxide. A. acutifolius appears nutritionally interesting for its high content in dry matter, proteins, lipids, phenols and for its strong antioxidant properties, raising interest for this potential new crop.     

Milk fat chemical composition of yak breeds in China

The present study was undertaken to evaluate the fatty acid composition, conjugated linoleic acid (CLA) and cholesterol contents in the milk from three yak breeds, Maiwa yak (n = 24), Zhongdian yak (n = 16) and Gannan yak (n = 16) and two yak crossbreeds, Maiwa yak × yellow cattle (n = 16) and Gannan yak × yellow cattle (n = 16). Statistically significant differences (P < 0.05) in the proportions of individual milk fatty acids were observed among the three yak breeds. The proportion of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) did not differ statistically (P > 0.05) among the three yak breeds. However, the percentage of total polyunsaturated fatty acids (PUFAs) in Zhongdian yak milk (4.82%) was significantly higher (P < 0.01) than in Maiwa (3.99%) and Gannan (3.68%) yak milks. The contents of α-linolenic acid (C18:3) and cis-9, trans-11 conjugated linoleic acid (CLA) were significantly different (P < 0.05) among the three yak breeds. The total SFAs, MUFAs and PUFAs were not significantly different (P > 0.05%) between the two yak crossbreeds. The cholesterol contents in milk samples from yak breeds and yak crossbreeds were found to be in the range 12.32-16.17 mg/100 g. Cholesterol contents in milk samples from yak breeds and yak crossbreeds were positively correlated with their fat contents.     

Proximate composition and fatty acid profile of edible tissues of Capoeta damascina (Valenciennes, 1842) reared in freshwater and brackish water

This study aimed to determine the proximate composition and fatty acid profile of edible tissues of Capoeta damascina reared in freshwater and brackish water. The Juveniles of freshwater originating C. damascina were acclimated to brackish water of different salinities (6, 12, and 24 g/l); and grown in same conditions as their counterparts in freshwater. Increase in salinity led to higher moisture and lower lipid content (P < 0.05) in muscle, but had no marked impact (P > 0.05) on proximate composition of liver. In both tissues, the contents of total polyunsaturated fatty acids (PUFAs) and n-3 PUFAs were significantly (P < 0.05) increased, while the content of total monounsaturated fatty acids (MUFAs) was significantly decreased (P < 0.05) by increase in salinity. The contents of eicosapentanoic acid (EPA, 20:5 n-3), docosahexanenoic acid (DHA, 22:6 n-3), and arachidonic acid (20:4 n-6) were significantly increased (P < 0.05), while linoleic acid (18:2 n-6) and α-linolenic acid (18:3 n-3) were significantly decreased (P < 0.05) by salinity. Considering the contents of fatty acids in 100 g of edible portions, fillets of C. damascina reared in 6 and 12 g/l salinities as well as freshwater group were good sources of n-3 PUFAs particularly EPA and DHA.     

Amino acid,fatty acid,and mineral compositions of fruit,stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau

The amino acid, fatty acid, and mineral content of Rubus amabilis harvested from the Qinghai-Tibetan Plateau were analyzed. Results revealed that the total amino acids in the leaves, fruits, roots, and stems of R. amabilis were 17.1, 7.5, 6.5, and 5.7 g, respectively. Further analysis of the amino acids showed that the protein contained nutritionally useful quantities of essential amino acids. The total essential amino acids in the leaves of R. amabilis were 9.3 g ETAAs/100 g. Total fatty acids varied in different parts of R. amabilis. Stearic acid, linolenic acid, linoleic acid, and palmitic acid in the leaf samples were 41.4%, 13.7%, 11.9%, and 6.7%, respectively. Lauric acid, oleic acid, docosahexoenoic acid, and eicosenoic acid were present only in small quantities. Potassium, magnesium, and calcium were the most abundant minerals in the leaf samples. Among the essential trace mineral elements, Fe exhibited the highest content in different parts of R. amabilis.     

The lipid content and fatty acid composition of four eastern central Pacific native fish species

Fish is an important source of nutritious n-3 fatty acids, which are necessary for the prevention of cardiovascular and neurological diseases. The lipid content and fatty acid composition of economically important fishes from the eastern central Pacific, namely, Caranx caballus, Cynoscion phoxocephalus, Lutjanus guttatus and Scomberomorus sierra, were determined. Seasonal variations in their n-3 fatty acid composition were investigated as well. The lipid content of all these fish species was less than 4% by weight. In general, the studied species have moderate proportions of n-3 fatty acids. C. caballus was the fish species with the highest concentration of eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) (898 mg/100 g) followed by S. sierra (596 mg/100 g), C. phoxocephalus (421 mg/100 g) and L. guttatus (342 mg/100 g). The n-3/n-6 ratio of all the species studied ranged from 4.86 to 8.12. Results of this study indicate that all these fish species are highly recommended as a source of low calorie food that can meet the n-3 fatty acid dietary requirements of the Panamanian population.     

Generating fatty acid and vitamin D composition data of Indonesian foods

The Indonesian food composition table lacks data on individual fatty acids; data on vitamin D is incomplete. The primary aim of this study was to generate data on individual fatty acid content of Indonesian foods. Secondary objective was to analyze vitamin D content. Based on intake data of 4–12 year old children from a nationally representative Indonesian survey, 120 foods contributing 95% to children’s total polyunsaturated fatty acid intake were selected for chemical analysis of fat and fatty acid content. Vitamin D3 was analyzed in a subset of 60 foods. Food samples were collected throughout Indonesia; per food one representative composite sample was chemically analyzed. Of the analyzed foods, sardines (0.97 g/100 g), tempeh (0.62 g/100 g) and tofu (0.56 g/100 g) had the highest n-3 fatty acids content, peanuts (15.9 g/100 g) and palm oil (11.4 g/100 g) were richest in n-6 fatty acids. Vitamin D3 content in foods was limited. This paper significantly contributes to the current knowledge on the fatty acid and vitamin D content of a broad range of commonly consumed Indonesian foods, which can be used in future research to monitor dietary intake and guide policy makers and the food industry to steer nutrient intake in the Indonesian population.     

Amino acids,major carotenoids and vitamin A activity of some traditional sauces consumed in the Far North Region of Cameroon

The aim of this study was to determine the amino acids major carotenoids and vitamin A activity in the 22 most frequently consumed traditional sauces in the Far North Region of Cameroon. Results showed that the most abundant amino acids in all sauces were glumatic acid (119–192 mg/g protein), aspartic acid (61.3–132 mg/g protein), leucine (34.5–99.2 mg/g protein) and phenylalanine (22.1–64.3 mg/g protein). High levels of amino acids were found in Gouboudou. Essential amino acids in most of the sauces represented up to 33% of total amino acids, indicating a good equilibrium between amino acids. Essential amino acids in most of these sauces met the recommended children requirement of the FAO/WHO/UNU for children 1–2 years old, except methionine and cysteine. Methionine + cysteine and lysine were the limiting amino acids in these sauces. Carotenoids and vitamin A activity (0.02–0.15 mg retinol activity equivalents/100 g dry weight) were present only in small quantities in all sauces when compared with other African sauces.     

Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.     

The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects

The nutritional composition (moisture, ash, crude protein, available carbohydrates, total lipids), energy value, some quality characteristics (yolk weight, albumen weight and shell weight), cholesterol level and fatty acid profiles of quail egg were determined (p<0.01). The protein content of quail egg was higher than laying hen's egg. The fatty acid composition of quail egg yolk consisted of 24 fatty acids including saturated fatty acids (C14:0, C16:0, C17:0, C18:0, C20:0, C22:0, C24:0), monounsaturated fatty acids (C15:1, C16:1, C17:1, C18:1n9, C18:1n7, C22:1n9, C24:1) and polyunsaturated fatty acids (C18:2n6t, C18:2n6c, C18:3n6, C18:3n3, C20:2, C20:3n6, C20:3n3, C20:4n6, C22:2, C20:5n3, C22:6n3). The total cholesterol level of quail egg was found to be 73.45±1.07 mg/100 g. Linoleic acid (C18:2n6c) (10.28%), arachidonic acid (C20:4n6) (1.92%) and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3) (0.63%) were the major polyunsaturated fatty acids in the fatty acid content of quail egg yolk, whereas oleic acid (C18:1n9c) was the major monounsaturated fatty acid comprising 26.71% in the yolk. The palmitic acid (C16:0) and stearic acid (C18:0) levels were 16.62% and 6.89%, respectively. Total omega-3 was detected as 1.16% in raw egg whereas it was 0.82% in soft-boiled (rafadan) egg. The polyunsaturated fatty acid/saturated fatty acid proportion was 0.58 and 0.64 for raw and processed yolk, respectively.     

Fatty acid,amino acid and mineral composition of milk from Nguni and local crossbred cows in South Africa

This study was conducted to determine fatty acid, amino acid and mineral composition of milk from Nguni and crossbred cows in South Africa. Milk samples from 8 Nguni and 8 crossbred cows grazing on rangeland were collected once per lactation phase, i.e. early lactation (January), mid lactation (April) and late lactation (June) in 2009 for milk composition analyses. Nguni cows had higher (P < 0.05) protein content, methionine, threonine, tyrosine, glycine and proline levels and n-6:n-3 ratio, and lower (P < 0.05) milk yield, fat and total solids content, potassium levels and total mono-unsaturated fatty acids (MUFA) than crossbred cows. Phosphorus levels were higher (P < 0.05) in milk from Nguni cows in the early lactation compared to crossbreds. In the early and mimd lactation stages, milk from Nguni cows had higher (P < 0.05) essential amino acids (arginine, phenylalanine, histidine, isoleucine and leucine), calcium levels and polyunsaturated fatty acids to saturated fatty acids (PUFA/SFA) ratios compared to crossbreds. Milk from crossbred cows in the mid and late lactations had higher (P < 0.05) C12:0, C14:0, C16:0 and C18:0 levels than Nguni cows. It was concluded that milk composition of Nguni cows is more desirable for the calf and human consumption, especially in the early-to-mid lactation compared to that of crossbreds.     

Long-chain polyunsaturated fatty acid supplementation had no effect on body weight but reduced energy intake in overweight and obese women

Longer-chain polyunsaturated fatty acids may have greater appetite-suppressing effects than shorter-chain, monosaturated, and saturated fatty acids. Because fish oils are predominantly composed of n-3 long-chain polyunsaturated fatty acid and may assist in the treatment of obesity comorbidities, their effect on body weight and body mass index is of interest. We hypothesized that daily supplementation with docosahexaenoic acid (DHA)–rich oil would reduce energy intake and body weight in overweight and obese women compared with supplementation with oleic acid (OA) rich oil. A double-blinded, randomized, parallel intervention was conducted. Body mass index (in kilograms per meter squared), body weight (in kilograms), body fat (in percent), and lean tissue (in kilograms) were measured at baseline and 12 weeks after intervention with DHA or OA. Diet diaries were also completed at these time points for estimation of energy and macronutrient intake. Subjects reported significantly lower energy (P = .020), carbohydrate (g) (P = .037), and fat (g) (P = .045) intake after DHA compared with OA. Body mass or composition was not affected by treatment, although a fall in body weight in the DHA group approached statistical significance (P = .089). Daily ingestion of DHA over a 12-week period may reduce energy intake in overweight and obese females, but longer-term and adequately powered studies using subjects of both sexes are needed. Other factors that should be considered include the following: the choice of control, the body mass index category of subjects, and ways of improving the compliancy and accuracy of dietary assessment.     

Influence of feeding system (concentrate and total mixed ration) on fatty acid profiles of beef from three lean cattle breeds

The objective of this study was to examine the effect of two feeding systems (traditional concentrate plus cereal straw vs. total mixed ration) on the fatty acid composition of beef in lean beef breeds slaughtered at commercial weight. Two improved breeds, purebred Charolais (n = 60) and Limousine (n = 60), and one unimproved indigenous breed, Retinta (n = 60), were raised on either an indoor concentrate system or a unifeed system consisting of a mixture of maize silage and concentrate. Young bulls fed the total mixed ration system showed a higher percentage of saturated fatty acid content than young bulls fed with concentrate plus wheat straw. The intramuscular fat of Retinta bulls raised on a concentrate feeding system showed higher monounsaturated (587.3 mg/100 g edible meat) and lower polyunsaturated fatty acid (221.0 mg/100 g edible meat) than Retinta bulls that were fed with mixed ration. No feeding system effect on fatty acid profile of fat was observed for the improved breeds. At commercial weight, the percentage of fatty acid desirable for human health was higher (70.3%) from the unimproved breed than the improved breeds (69.1%). The results obtained confirm that genetic background plays an important role in the fatty acid profile of meat from cattle raised with different feeding systems.     

Chemical characteristics,fatty acid compositions,conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C_16:0) and oleic acid (C_18:1). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6–147.69 mg/100 g in cheese.     

Characterization of chia seed oils obtained by pressing and solvent extraction

The oil yield, fatty acid composition and the physicochemical and quality characteristics of chia crude seed oils obtained by pressing and solvent extraction were determined. The extraction methods assayed influenced significantly the oil yield, obtaining about 30% more oil by solvent than by pressing. The main fatty acids ranked in the following order of abundance: α-linolenic acid (α Ln) > linoleic acid (L) > oleic acid (O) ≈ palmitic acid (P) > stearic acid (S) for both extraction systems. The n-3/n-6 FA ratio of chia oils ranged from 3.18 to 4.18, being markedly higher than that reported for other vegetable oils. The main triacylglycerols were: αLnαLnαLn > αLnαLnL > αLnLL > αLnαLnP > αLnLO ∼ αLnLP, which represent about 87-95% of the total content of these compounds. The quality and composition of some minor constituents of chia seed oils were influenced by the extraction process. Oils presented a moderate content of bioactive components, such as tocopherols, polyphenols, carotenoids and phospholipids; the high unsaturation level determined their low oxidative stability.     

Chemical characteristics of blesbok (Damaliscus dorcas phillipsi) meat

The aim of this study was to describe the chemical composition of blesbok meat as influenced by region and sex. M. longissimus dorsi from both sexes of adult blesbok from different regions (Maria Moroka, Gariep, Qua-Qua and Rustfontein in the Free State Province, South Africa) were measured for chemical composition, cholesterol, fatty acid, amino acid and mineral contents. Sex had no influence on any of the chemical components evaluated. Region had an effect (P<0.05) on lipid (1.01%) and individual amino acid contents. The saturated fatty acids palmitic acid (16.36%) and stearic acid (26.08%) were found to be the main fatty acids in blesbok meat. Blesbok meat has a ratio of polyunsaturated to saturated fatty acids of 0.92. Cholesterol content (52.76 mg 100 g⁻¹ edible portion) is similar to that of other red meat species. Values for amino acids were in general higher, and for minerals lower, than the values reported for meat from two other African ungulates that are harvested for meat, the common duiker and the impala. Meat from the blesbok can be described as a red meat with a favourable fatty acid profile, and relatively low lipid and cholesterol contents.     

Amino acid composition of the whole body,flesh and exoskeleton of female common West African fresh water crab Sudananautes africanus africanus

The amino acid composition of the whole body (edible parts), flesh and exoskeleton of the female common West African fresh water crab Sudananautes africanus africanus was determined on a dry weight basis. The total essential amino acids ranged from 349.8 mg/g to 387.3 mg/g crude protein or from 48.5% to 49.8% of the total amino acid. Both the total amino acid and the total essential amino acid showed no significant differences among the samples at P<0.05. The amino acid score showed that lysine ranged from 0.9 to 1.2, making it a good food fortifier. The predicted protein efficiency ratio was 2.6–3.4, showing that the quality of protein was high. The carbohydrate content was high (57.5–59.1 g/100 g) but the protein was lower (15.7–18.6 g/100 g). The low level of the crude fibre in the flesh will make it good to serve as a food complement.     

湖南地区5种常见食用菌的氨基酸组成及营养评价

目的 对湖南地区5种常见食用菌的氨基酸组成及含量进行分析评价,为食用菌合理利用提供依据。 方法 采用Kjeltee 2300自动凯氏定氮仪对湖南地区5种常见食用菌的蛋白质进行测定,采用曼默博尔A300全自动氨基酸分析仪进行氨基酸成分分析;采用氨基酸评分法对食用菌营养价值进行了评价。结果 食用菌除了杏鲍菇和茶树菇不含蛋氨酸以及香菇不含蛋氨酸和酪氨酸外,其余均含16种氨基酸;香菇中的蛋白质含量、氨基酸含量以及必需氨基酸含量均最高,分别为3 807、2 279、665 mg/100 g;5种食用菌的必需氨基酸中以苏氨酸和亮氨酸含量较高;5种食用菌口感好,但杏鲍菇口感不如另外4种食用菌;香菇中苏氨酸含量(38.16 mg/g蛋白)略低于WHO/FAO模式(40 mg/g蛋白),其余4种食用菌的苏氨酸含量均高于WHO/FAO模式,分别为双孢菇(43.33 mg/g蛋白)、金针菇(43.48 mg/g蛋白)、杏鲍菇(41.60 mg/g蛋白)、茶树菇(56.52 mg/g蛋白);茶树菇中苏氨酸含量(56.52 mg/g蛋白)高于卵清蛋白模式(51 mg/g蛋白);苏氨酸的氨基酸评分最高,为141.30,因此氨基酸模式为最优;5种食用菌的限制氨基酸均为苯丙氨酸和酪氨酸或异亮氨酸。结论 食用菌中苏氨酸含量优异,具有较高的营养价值;可以通过与富含苯丙氨酸、酪氨酸或异亮氨酸的食物等进行结合食用,构建合理膳食,提高食用价值。     

Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)

Abstract

The effects of salting–ripening, canning and marinating processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita) were evaluated (p?=?0.01), with emphasis on long-chain polyunsaturated fatty acids. Fresh anchovy showed a high proportion of PUFAs (～45?g/100?g total lipid) with an eicosapentaenoic (EPA)?+?docosahexaenoic (DHA) content of 27.08?g/100?g total lipid. The salting–ripening process led to the largest changes in the chemical composition and the fatty acid profile, which resulted in a reduction of ～70% on the total EPA and DHA contents (g/100?g edible portion). Contrary, canned and marinated anchovy presented a fatty acid profile similar to that of fresh anchovy. The use of vegetable oil as covering liquid led to final products with increased ω-6 PUFAs content. Despite the modifications observed, the total amount of essential EPA and DHA fatty acids provided by these products remained high compared with values reported in literature for other foods.     

Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions

Common pheasant (Phasianus colchicus) is a species with potential to produce high quality meat. Rearing these birds in semi-extensive regime for other purposes than just for hunting has drawn producers’ attention. This study aimed to evaluate the lipid and protein composition of breast and leg meat from male and female pheasant. Meat portions exhibited significant differences between total lipid (1.3 and 3.5 g/100 g), total cholesterol contents (0.5 and 0.57 mg/g), fatty acids profile, protein content (89 and 82% dry weight) and amino acids profile, not related with sex. The amino acids content tended to be slightly higher in leg, being comparable to farmed pheasants. Lysine was the prevailing essential amino acid (EAA) in both portions, which are also an exceptional arginine source. Pheasant meat is an interesting source of high quality lean protein, being a healthier alternative to other frequently consumed meats.     

Nutrient composition of four species of winged termites consumed in western Kenya

The objective of this study was to gain knowledge on the nutrient composition of Macrotermes subhylanus, Pseudacanthotermes militaris, Macrotermes bellicosus and Pseudacanthotermes spiniger termite species consumed in western Kenya. Proximate, iron, zinc, calcium and fatty acid composition were analysed in order to ascertain their potential in food-based strategies to improve nutritional health. The fat content was 44.82–47.31 g/100 g, protein 33.51–39.74 g/100 g, available carbohydrate 0.72–8.73 g/100 g, iron 53.33–115.97 mg/100 g and zinc 7.10–12.86 mg/100 g. The level of unsaturated fatty acids was 50.54–67.83%, while n-6:n-3 ratio ranged between 5.80:1.00 and 57.70:1.00, signifying potential nutritional and public health significance. The termites may be exploited to provide high-quality diets especially in the developing countries, which have been plagued by iron and zinc deficiencies as well as poor supply of dietary polyunsaturated fatty acid sources.