Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

Nishiyama, Márcia Fernandes; Souza, Aloísio Henrique Pereira de; Gohara, Aline Kirie; Santos, Hevelyse Munise Celestino dos; Oliveira, Carlos Antônio Lopes de; Ribeiro, Ricardo Pereira; Souza, Nilson Evelázio de; Gomes, Sandra Terezinha Marques; Matsushita, Makoto

doi:10.1590/1678-457x.6341

Cited by 4 publications

(2 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The transference of this fatty acid from the diet to the fish was 2.5 times higher in Treatment I than in II (Table 4). This effect was expected according to prior studies (Barilli et al, 2014;Carbonera et al, 2014;Higuchi et al, 2013;Nishiyama et al, 2014;Silva et al, 2014a), adding promising sources of LNA (chia, flaxseed and perilla). Another highlighted point was the increase of long and very long chain fatty acids, such as eicosapentaenoic (EPA, 20:5n-3), docosapentaenoic (DPA, 22:5n-3) and docosahexaenoic (DHA, 22:6n-3) acids.…”

Section: Resultssupporting

confidence: 52%

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

et al. 2016

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 52%

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

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Application of Chromatographic and Spectroscopic-Based Methods for Analysis of Omega-3 (ω-3 FAs) and Omega-6 (ω-6 FAs) Fatty Acids in Marine Natural Products

et al. 2023

View full text Add to dashboard Cite

Omega-3 fatty acids v(ω-3 FAs) such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) and omega-6 fatty acids (ω-6 FAs) such as linoleic acid and arachidonic acid are important fatty acids responsible for positive effects on human health. The main sources of ω-3 FAs and ω-6 FAs are marine-based products, especially fish oils. Some food, supplements, and pharmaceutical products would include fish oils as a source of ω-3 FAs and ω-6 FAs; therefore, the quality assurance of these products is highly required. Some analytical methods mainly based on spectroscopic and chromatographic techniques have been reported. Molecular spectroscopy such as Infrared and Raman parallel to chemometrics has been successfully applied for quantitative analysis of individual and total ω-3 FAs and ω-6 FAs. This spectroscopic technique is typically applied as the alternative method to official methods applying chromatographic methods. Due to the capability to provide the separation of ω-3 FAs and ω-6 FAs from other components in the products, gas and liquid chromatography along with sophisticated detectors such as mass spectrometers are ideal analytical methods offering sensitive and specific results that are suitable for routine quality control.

show abstract

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

Cited by 4 publications

References 23 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

Application of Chromatographic and Spectroscopic-Based Methods for Analysis of Omega-3 (ω-3 FAs) and Omega-6 (ω-6 FAs) Fatty Acids in Marine Natural Products

Contact Info

Product

Resources

About