Chemometric Study of Perilla Fatty Acids from Subcritical<i>n</i>-Propane Extracted Oil

Silva, Cláudia Marques da; Zanqui, Ana Beatriz; Souza, Aloísio Henrique Pereira de; Gohara, Aline Kirie; Chaves, Márcia Alves; Gomes, Sandra Terezinha Marques; Cardozo‐Filho, Lúcio; Souza, Nilson Evelázio de; Matsushita, Makoto

doi:10.5935/0103-5053.20140207

Cited by 2 publications

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“…The higher content of these saturated fatty acids and the lower proportion of mono and polyunsaturated fatty acids may increase the incidence of coronary disease. In this study, the values of IA and IT (Table 4) were higher than were the ones reported by Souza et al (2015), Silva et al (2014b), andFuchs et al (2013a), who used flaxseed flour in the products.…”

Section: Resultscontrasting

confidence: 49%

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

et al. 2016

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The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage.

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Section: Resultscontrasting

confidence: 49%

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

et al. 2016

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“…The principal components (PC) are mutually orthogonal, and the explained variance decreases with the increase in the number of PC (Correia;Ferreira, 2007). This method has been applied in many studies to characterize foodstuffs and natural products (Souza et al, 2015;Pagamunici et al, 2014;Silva et al, 2015;Fuchs et al, 2013;Nishiyama et al, 2014;.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

et al. 2016

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Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance.Index terms: Vigna angularis; alpha-linolenic; principal component analysis; vitamin E; antioxidant activity. RESUMOO feijão adzuki consiste de pequenos grãos de cor vermelha, ricos em diversos nutrientes essenciais e que são utilizados em pratos tradicionais na Ásia e, atualmente têm várias aplicações ao redor do mundo. Neste trabalho, objetivou-se avaliar os cultivares angularis e niponensis produzidas na região sul do Brasil. Ambas os cultivares apresentaram valores de composição proximal similares aos encontrados na literatura e os ácidos graxos majoritários foram 18:2n-6, 16:0 e 18:3n-3. Todas as amostras apresentaram prevalência de ácidos graxos poli-insaturados, bem como razões e índices nutricionais adequados. Os grãos apresentaram teores significativos de tocoferóis e atividade de vitamina E, resultando em alta contribuição para a ingestão de referência diária. Concentrações de ferro, manganês e zinco também foram importantes, em razão das suas funções como cofatores em reações metabólicas. Compostos fenólicos e flavonoides corroboraram com outros estudos e contribuíram para atividade antioxidante. A análise multivariada de componentes principais permitiu distinguir as cultivares, e os dois componentes principais selecionados puderam explicar 92,28% da variância total dos dados.Termos para indexação: Vigna angularis; alfa-linolênico; análise de componentes principais; vitamina E; atividade antioxidante.

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Chemometric Study of Perilla Fatty Acids from Subcriticaln-Propane Extracted Oil

Cited by 2 publications

References 0 publications

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

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