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Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Nutritional aspects and seasonal influence on fatty acid composition of carp (Labeo rohita) from the Indus River, Pakistan

100%
Memon N. N., Talpur F. N., Bhanger M. I.
Polish Journal of Food and Nutrition Sciences
|
2010
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tom 60
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nr 3
Seasonal deviations in proximate composition and intramuscular profile of fatty acid of one of the prolific specie of fish Labeo rohita in Indus River, Pakistan, were studied. The lipid content was significantly higher (p<0.05) in spring (1.95%) followed by winter (1.36%), autumn (0.98%) and summer (0.95%). Protein fluctuates directly with lipids, highest percentage was observed in spring 23% while lowest in summer 20%. As compared to other seasons, higher contents of moisture (75.65%) were found in summer, whereas more plentiful nutrients were available in the spring, which cause an increase in the amount of parched material therefore decrease in the moisture content (72.91%) was observed. In all sampling seasons, in fish oil the most abundant fatty acids were palmitic acid (16:0), oleic acid (18:1), n-3 eicosapentaenoic acid (EPA 20:5) and n-3 docosahexanoic acid (DHA 22:6). The sum of polyunsaturated fatty acid (PUFA) was 42% in spring, 37% in winter, 36% in autumn and 32.02% in summer. In the total fatty acids the levels of DHA in spring, winter, autumn and summer were 16.63%, 15.71%, 15.12%, 13.05% and while those of EPA were 4.35%, 5.52%, 4.59% and 5% respectively. During all seasons the total n-3 fatty acid was found higher in contrast to n-6 fatty acid. The highest ratio of n-3/n-6 was recorded during winter 1.84, while PUFA/SFA ratio was found higher in spring 2.33.
2
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Fatty acid composition with emphasis on conjugated linoleic acid [CLA] and cholesterol content of Pakistani dairy products

100%
Talpur F. N., Bhanger M. I., Memon N. N.
Polish Journal of Food and Nutrition Sciences
|
2008
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tom 58
|
nr 3
The fatty acid composition of principally conjugated linoleic isomers and cholesterol content of some Pakistani dairy products (butter, cheese, yoghurt and cream) are reported. The most abundant saturated fatty acids within the dairy products studied were palmitic (C16:0), stearic (C18:0) and myristic acid (C14:0), contributing 50-55 g/100 g of total fatty acids. The oleic acid (C18:1) content was considerably higher (21.20-24.12 g/100 g of total fatty acids) than the other unsaturated fatty acids in all dairy products examined. The mean cholesterol content ranged between 91-200 mg/100 g in total fat. A positive correlation between cholesterol and fat content (r=0.6288) of dairy products was found for pooled data. Among dairy products investigated, cheese contains higher mean values (p<0.05) of CLA (9.00 mg/g) as compared to butter (8.18 mg/g), yoghurt (8.27 mg/g) and cream (8.52 mg/g) samples. In order to understand the factors that affect the CLA levels in dairy products the whole production system needs to be carefully checked, with special attention to animal feeding patterns, characteristics of milk used and different stages in processing.
3
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Chemical characterization of canola and sunfl ower oil deodorizer distillates

76%
Naz S., Sherazi S. T. H., Talpur F. N., Kara H., Uddin S., Khaskheli A. R.
Polish Journal of Food and Nutrition Sciences
|
2014
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tom 64
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nr 2
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