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| Perini,João Angelo Lima; Stevanato,Flávia Braidotti; Visentainer,Jeane Eliete Laguila; Sargi,Sheisa Cyléia; Oliveira,Marcia Machado; Souza,Nilson Evelázio; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| The objective of this study was to evaluate the incorporation of omega-3 fatty acids (n-3 FA) on male Swiss mice livers receiving diets based on linseed oil (LO) for up to 56 days. The mice were sacrificed at 7, 14, 28, 42, 56 days and FA concentration was analyzed by gas chromatography. A total of 13 FA were identified on LO feeds presenting alpha-linolenic acid (LNA) contents of 26.97 %. A total 22 FA were identified in the livers of the mice. Part of the LNA was converted into n-3 FA (20:3n-3, eicosapentaenoic acid-EPA, 22:5n-3, and docosahexaenoic acid-DHA), and some of the LNA was stored in the liver. LNA, EPA and DHA concentrations (mg/g total lipids ) from 0 days for up 56 days increased from 1.29 to 18.90 (LNA), 0.20 to 18.90 (EPA) and 41.26 to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyunsaturated fatty acids; Mice; Liver; Linseed oil. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200012 |
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| Pagamunici,Lilian Maria; Souza,Aloisio Henrique Pereira; Gohara,Aline Kirie; Souza,Nilson Evelázio; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Principal component analysis; Pseudo-cereals; Linseed; Fatty acids. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007 |
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| Stevanato,Flávia Braidotti; Almeida,Vanessa Vivian; Matsushita,Makoto; Oliveira,Cláudio Celestino; Souza,Nilson Evelázio; Visentainer,Jesuí Vergilio. |
| The objective of this work was to analyze the fatty acid composition and nutrient potential of flour made from tilapia heads, which are normally discarded during the filleting operation. Significant differences were found between the proximate composition (moisture, ash, protein and total lipids) of the in natura tilapia and the flour, due to the drying process. The predominant fatty acids in the heads (in natura and in the flour) were palmitic acid (1,999 mg.100 g-1 and 7,699 mg.100 g-1, respectively), oleic acid (3,128 mg.100 g-1 and 11,447 mg.100g-1, respectively), and linoleic acid (1,018 mg.100 g-1 and 3,784 mg.100 g-1, respectively). The results lead us to conclude that tilapia head flour offers high levels of protein (38.41%), total lipids (35.46%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilapia; Heads; Flour; Fatty acids; Nutrients. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200027 |
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| Sargi,Sheisa Cyléia; Silva,Beatriz Costa; Santos,Hevelyse Munise Celestino; Montanher,Paula Fernandes; Boeing,Joana Schuelter; Santos Júnior,Oscar Oliveira; Souza,Nilson Evelázio; Visentainer,Jesuí Vergílio. |
| The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS+, DPPH, and FRAP). The results showed the highest amounts of protein and total lipids in brown and white perilla. Perilla and chia showed higher amounts of alpha-linolenic fatty acid than those of flaxseed varieties, ranging between 531.44 mg g-1 of lipids in brown perilla, 539.07 mg g-1 of lipids in white perilla, and 544.85 mg g-1 of lipis in chia seed. The antioxidant capacity of the seeds, evaluated with ABTS+, DPPH , and FRAP methods, showed that brown perilla... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Chia; Omega-3; Salvia hispânica; Perilla frutescens; Linum usitatissimum. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300024 |
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| Bonafé,Elton Guntendorfer; Morais,Damila Rodrigues de; Figueiredo,Luana Caroline de; Souza,Nilson Evelázio; Santos,Oscar Oliveira; Claus,Thiago; Visentainer,Jesuí Vergílio. |
| The acceptance of tung oil enriched diet and the incorporation of conjugated linolenic acid - CLnA into fillets of Genetically Improved Farmed Tilapia (GIFT) were investigated. The diet was well accepted, and after 10 days CLnA was incorporated into the fillets with a 1.02% content of total fatty acids (FA). In addition, biosynthesis of the conjugated linoleic acid isomers - CLA (0.31% of fillet total FA content) from CLnA, and the presence of alpha-linolenic acid - LNA (1.08% of fillet total FA content), eicosapentaenoic acid - EPA (2.85% of fillet total FA content) and docosahexaenoic acid - DHA (3.08% of fillet total FA content) were observed. Therefore, the consumption of this fish can increase the intake of different FA (CLnA, CLA, LNA, EPA and DHA),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Conjugated linolenic acid; Tilapia fillet; Genetically improved farmed tilapia. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500008 |
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