Polyunsaturated Omega 3 Fatty Acids
Mostrando 1-12 de 78 artigos, teses e dissertações.
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1. Omega-3 and Omega-6 Determination in Nile Tilapia’s Fillet Based on MicroNIR Spectroscopy and Multivariate Calibration
Tilapia (Oreochromis niloticus) is the most cultivated fish species in Brazil. Studies have shown that fish consumption is related to the prevention of cardiovascular diseases due to its high contents of polyunsaturated fatty acids, as omega-3 (n-3) and omega-6 (n-6). In this sense, a new method to determine omega-3 and omega-6 by near-infrared (NIR) spectro
J. Braz. Chem. Soc.. Publicado em: 2020-09
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2. Determination, through Derivatization and GC-MS Analysis, of Omega-3 and Omega-6 Fatty Acids in Fish Oil Capsules Sold in Salvador, Bahia
The essential w-3 and w-6 fatty acids have important physiological functions, such as prevention of cardiovascular diseases and atherosclerosis, and are commercially sold as fish oil capsules. In the present work, a method previously described in the literature, based on the derivatization of polyunsaturated fatty acids and their gas chromatography-mass spec
J. Braz. Chem. Soc.. Publicado em: 2020-03
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3. Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa
Resumo Algas marinhas têm um número crescente de aplicações bem-sucedidas nas indústrias de alimentos, de produtos farmacêuticos e de cosméticos, o que aumenta a importância de se avaliar sua composição química. No presente estudo, três algas marinhas comuns no Egito (Dictyota dichotoma, Turbinaria decurrens e Laurencia obtusa) foram coletadas do
Braz. J. Food Technol.. Publicado em: 12/09/2019
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4. Perfil lipídico da carne de frangos de corte de diferentes cruzamentos criados em sistema alternativo
RESUMO Objetivou-se avaliar o perfil lipídico da carne de frangos de diferentes genótipos. O delineamento foi inteiramente ao acaso (DIC), disposto em esquema fatorial (5x2), sendo cinco genótipos (New Hampshire ˗ NHS; Gigante Negra de Jersey ˗ GNJ; Índio Gigante ˗ IG; cruzamento entre as raças IG e NHS ˗ IG x NHS; e entre as raças IG e GNJ ˗ IG x
Arq. Bras. Med. Vet. Zootec.. Publicado em: 06/06/2019
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5. Benefits of Fasting Abbreviation with Carbohydrates and Omega-3 Infusion During CABG: a Double-Blind Controlled Randomized Trial
Abstract Objective: To assess postoperative clinical data considering the association of preoperative fasting with carbohydrate (CHO) loading and intraoperative infusion of omega-3 polyunsaturated fatty acids (ω-3 PUFA). Methods: 57 patients undergoing coronary artery bypass grafting (CABG) were randomly assigned to receive 12.5% maltodextrin (200 mL, 2 h
Braz. J. Cardiovasc. Surg.. Publicado em: 2019-04
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6. Fish oil for human health: omega-3 fatty acid profiles of marine seafood species
Abstract The purpose of this study was to investigate the fat contents and fatty acid profiles of the edible meat of 13 different seafood species caught in the Northeastern Mediterranean coast. The fatty acid compositions of seafood species ranged from 27.68% to 36.59% saturated fatty acids, 8.99% to 35.84% monounsaturated fatty acids and 10.69% to 39.57% p
Food Sci. Technol. Publicado em: 10/12/2018
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7. Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk
Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of
Food Sci. Technol. Publicado em: 22/03/2018
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8. Isolation and molecular characterization of Thraustochytrium strain isolated from Antarctic Peninsula and its biotechnological potential in the production of fatty acids
ABSTRACT Thraustochytrids are unicellular protists belonging to the Labyrinthulomycetes class, which are characterized by the presence of a high lipid content that could replace conventional fatty acids. They show a wide geographic distribution, however their diversity in the Antarctic Region is rather scarce. The analysis based on the complete sequence of 1
Braz. J. Microbiol.. Publicado em: 2017-12
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9. Fatty acids profile of chia oil-loaded lipid microparticles
ABSTRACT Encapsulation of poly-unsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia
Braz. J. Chem. Eng.. Publicado em: 2017-07
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10. Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition
Abstract The effects of immunocastration and ractopamine in the diet on the belly quality were investigated from two crossbred pigs under different conditions of production, diet, management, and slaughter arranged in factorial design using two levels of addition of ractopamine in the diet, 0 and 7.5 ppm, and three genders (gilts, immunocastrated and barrows
Food Sci. Technol. Publicado em: 09/03/2017
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11. Diets Rich in Polyunsaturated Fatty Acids With Different Omega-6/Omega-3 Ratio Decrease Liver Content of Saturated Fatty Acids Across Generations of Wistar Rats
Our study evaluated how the consumption of diets with low (LOW group - 0.4/1) or high (CON group - 13.6/1) omega-6/omega-3 ratio across generations (F1 and F2) can modulate liver fatty acid (FA) profile and blood biomarkers. Liver content of α-linolenic acid was higher in animals always fed with LOW diet than animals that changed from CON to LOW diet, which
Braz. arch. biol. technol.. Publicado em: 22/03/2016
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12. Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods
Abstract 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 th
Food Sci. Technol. Publicado em: 19/01/2016