Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean

Çelik, Mehmet; Türeli̇, Canan; Çelık, Mustafa; Yanar, Yasemen; Erdem, Ünal; Küçükgülmez, Aygül

doi:10.1016/j.foodchem.2004.01.038

Cited by 88 publications

(60 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…About 24 fatty acids have been found to occur in the body flesh, of P. sanguinolentus. The contents of EPA and DHA in lyophilized P. sanguinolentus crabs were comparable to that reported in marine crabs (Celik et al, 2004;Cherif et al, 2008;Wu et al, 2010). In addition, some monomethyl and multiple methyl branched fatty acids were also detected in our study, among which monomethyl hexadecanoic acid [C16:0(15ME), C16:0(14ME)] and 3, 7, 11, 15-tetra-methyl-hexadecanoic acid [C16:0(3, 7, 11,15ME)] were predominant.…”

Section: Discussionsupporting

confidence: 81%

Fatty Acid Contents of Lyophilized and Frozen Portunus sanguinolentus Crab Meat

Jeyalakshm¹,

Priya²,

Ravichandr³

et al. 2015

J. of Food Resource Science

View full text Add to dashboard Cite

Crab meat is a popular delicacy sold as a high market price. Crab meat contains small amounts of Omega-3 fatty acid, polyunsaturated fats, known to be essential for healthy functioning of the heart. In the present study, freezing and freeze drying, a fatty acid content of lyophilized and frozen meat of crab Portunus sanguinolentus was analyzed. The physical destruction during freeze drying was minimal. When preserved in sealed bags at room temperature for 2 months. No destruction of pigment, such as; discoloration or browning was observed in the meat or viscera. The major contents of fatty acid after rehydration were similar to that before rehydration the most prevalent fatty acid was oleic acid. Lyophilization and rehydration of meat usually, it causes little shrinkage or toughening of the sample and due to the reduction of the surrounding pressure and their sublimation from solid phase to liquid phase, there will not be huge effect on chemical composition and their nutritive value. The body flesh of P. sanguinolentus contains a considerable amount of both Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA). About 24 fatty acids have been found to occur in the lyophilized and frozen crab body tissue. Mono Unsaturated Fatty Acids (MUFAs) were the most abundant of the total.

show abstract

Section: Discussionsupporting

confidence: 81%

Fatty Acid Contents of Lyophilized and Frozen Portunus sanguinolentus Crab Meat

Jeyalakshm¹,

Priya²,

Ravichandr³

et al. 2015

J. of Food Resource Science

View full text Add to dashboard Cite

show abstract

“…The level of phosphorus was measured by spectrophotometry (Creus et al, 2004), while the calcium content was determined based on the complex ometric titration method (uses the EDTA for titration and murexide as an indicator) (Bao, 1981). Contents of iron and zinc were determined by flame-atomic absorption spectroscopy (Celik et al, 2004). …”

Section: Element Content Evaluationsmentioning

confidence: 99%

Effects of iron nanoparticles on Mentha piperita L. under salinity stress

Askary¹,

Talebi²,

Amini³

et al. 2017

biologija

125

View full text Add to dashboard Cite

The progress of nanotechnology presents many nanoparticles that are important in medicine, agriculture and industry. Quickly and entirely absorbed by plants, nano-compounds and remedy their nutrient deficiency and satisfy this need. Iron oxide nanoparticles with suitable surface chemistry can be used as a rich source of iron for plants due to its gradual release of Fe in a wide pH range (pH 3 to 11). The present study investigated the impact of iron oxide nanoparticles (Fe 2 O 3 NPs in 0, 10, 20 and 30 µM concentrations) on physiological parameters of peppermint (Mentha piperita) under salt stress (0, 50, 100 and 150 mM concentrations of NaCl). Fe 2 O 3 NPs caused increases in leaf fresh weight and dry weight, phosphorus, potassium, iron, zinc, and calcium contents of the peppermint under salinity stress but did not have an effect on the sodium element. 30 µM concentration of Fe 2 O 3 NP was more impressive. Lipid peroxidation and proline contents of the peppermint under salinity decreased significantly by applying Fe 2 O 3 NPs. The maximum activities of total antioxidant enzymes (I %), catalase, superoxide dismutase, and guailcol peroxidase were observed in plants treated with 150 mM of NaCl, but application of Fe 2 O 3 NPs declined these antioxidant activities. The results suggest that the appropriate concentration of iron nanoparticles could be used for stress resistance of the peppermint.

show abstract

“…For the common consumer a close relationship is made between ''Protected Designation of Origin" (PDO) products and healthy food, particularly if they are able to associate to those PDO the breed and the production sub-system (organic and traditional productions). In fact, the consumer's decision to purchase a specific food, especially in developed countries, is greatly influenced by the perception of the food 'healthiness', which in the case of meat is largely related to its fat content and its fatty acid composition, namely the polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and the saturated fatty acids (SFA) contents (Ç elik et al, 2004;Eriksson & Pickova, 2007;Fisher et al, 2000;Warren et al, 2008;Wood et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Raw bovine meat fatty acids profile as an origin discriminator

et al. 2008

View full text Add to dashboard Cite

Consumers are very concerned in ''Protected Designation of Origin" (PDO) products, namely meat, since they associate these products to quality and healthy foods. Thus, it is necessary to implement analytical methodologies that could assure consumers about the products they purchase. Since this kind of meat is usually sold with no information concerning cattle sex, age and slaughter season, these characteristics were intentionally not taken into account. In this study, two Portugueses PDO bovine breeds (Mirandesa and Barrosã) and two production sub-systems (traditional and organic farming) were studied during a two-year period. Statistical analysis showed that production system and breed had a significant effect on the overall raw meat fatty acids (FA) content. Besides, the FA profiles could be used as an effective tool to differentiate the four groups studied allowing a 100% correct classification. The meat FA content was also correlated with the relative importance of the animal feeding stuff area.

show abstract

Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean

Cited by 88 publications

References 14 publications

Fatty Acid Contents of Lyophilized and Frozen Portunus sanguinolentus Crab Meat

Fatty Acid Contents of Lyophilized and Frozen Portunus sanguinolentus Crab Meat

Effects of iron nanoparticles on Mentha piperita L. under salinity stress

Raw bovine meat fatty acids profile as an origin discriminator

Contact Info

Product

Resources

About