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Browsing Conference paper by Subject "amino acids"

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    Comparative analysis of the chemical composition of the blue crab Callinectes sapidus claw meat from two distinct localities in Adriatic coastal waters
    (Institute of Marine Biology University of Montenegro, 2022-06) Čabarkapa, Ivana; Lazarević, Jasmina; Rakita, Slađana; Tomičić, Zorica; Joksimović, Aleksandar; Joksimović, Danijela; Drakulović, Dragana
    This study aimed to evaluate the nutritional quality claw meat of invasive species blue crab (Callinectes sapidus) caught in the different sites of the coastal part of the Adriatic Sea (Tivat Bay and Ulcinj). Crabs were cooked by steaming for 10 min. Afterward meat was picked from the claw by hand. The results of the analysis showed that the protein content in claw meat samples from Ulcinj and Tivat Bay were 16.83% and 15.85%, respectively. The fat content was 0.20% for the Ulcinj sample and 0.28% for the Tivat Bay sample. Similar content of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acid were determined in claw meat of both samples. Palmitic acid (C16:0) was the most abundant SFA in both samples, while oleic acid (C18:1n9c) was the most dominant in MUFA. Over 40% of the total fatty acids in crayfish meat were constituted of PUFA, of which the highest parts were n-3 fatty acids, especially eicosapentaenoic acid (C20:5 n3) acid. The amounts of the amino acids of the claw meat were found to be similar. Glutamic acid was the major amino acid claw meat. The total essential amino acids were similar in Ulcinj and Tivat Bay samples 14.62 g and 14.71 g / 100 g cooked meat. The ratios of essential to nonessential amino acids in claw meat from Ulcinj and Tivat Bay were 1.37 and 1.43, respectively. Moreover, lysine and methionine amino acids, which are often limiting amino acids in staple foods, were found to be abundant in this species. Lysine was (1.21, 1.15 /100 g protein) while methionine was (0.53, 0.50 /100 g protein). Claw meat was rich in terms of metal content, and their concentrations are the following: Na>K>Ca>Mg>Zn>Cu>Fe. The concentration of heavy metals like Pb, Cd, Hd and As were under detection limits. Obtained results indicated that the claw meat as an edible portion of the crab body is nutritive rich in omega and essential amino acids, toxicologically safe and nutritionally complete.
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    EVALUATION OF NUTRITIVE VALUE OF CAMELINA SEED (CAMELINA SATIVA L. CRANTZ)
    (UNIVERZITET U NOVOM SADU, POLJOPRIVREDNI FAKULTET DEPARTMAN ZA POLJOPRIVREDNU TEHNIKU, NOVI SAD; NACIONALNO DRUŠTVO ZA PROCESNU TEHNIKU I ENERGETKU U POLJOPRIVREDI, NOVI SAD, 2022) Rakita, Slađana; Spasevski, Nedeljka; Đuragić, Olivera; Stojkov, Viktor; Jeromela Marjanović, Ana; Cvejić, Sandra; Zanetti, Federica
    Camelina sativa (L.) Crantz, an oilseed crop that belongs to Brassicaceae family, has gained enormous attention due to its numerous positive characteristics that make it distinctive among oilseed crops. Camelina is very adaptable crop, and it can be cultivated in different environmental regions and lands. Apart from that, its requirements for cultivation are minimal and environmental friendly as it needs low fertilizer, water and require no pesticides/herbicides compared to other oilseeds which makes this crop suitable for growing on less productive soils. The only limitation for camelina cultivation is heavy clay and organic soils. However, it is relatively resistant to drought and cold. Owing to its multiple feed and industrial applications, camelina is being considered a very promising alternative oilseed crop. From the nutritional point of view, it is a valuable source of proteins, fats, fibres, essential polyunsaturated fatty acids, particularly omega-3 fatty acids, tocopherols, phytosterols, and phenolic compounds. In this research, two varieties of camelina seed (NS Zlatka and NS Slatka), registered in Serbia, were evaluated with regard to nutritional properties, which included assessment of chemical and mineral composition, fatty acid and amino acid profile and content of liposolubile vitamins. Microbiological safety was also assessed. It was determined that both camelina seed varieties were characterized by high content of crude protein, fat and fiber (around 27, 38 and 18%, respectively). NS Slatka was characterized by higher content of potassium, calcium, magnesium and iron, but lower level of glucosinolates than NS Zlatka. Both varieties were safe in terms of microbiological parameters although NS Zlatka had two fold higher total bacteria count. Regarding fatty acids, camelina seeds were rich in polyunsaturated fatty acids (57%), of which the most dominant was alpha-linolenic accounting for approximately 37%. Camelina is a rich source of tocopherols, especially γ-tocopherols which was distributed in camelina seeds in the concentration of around 19 mg/100g. Leucine, lysine and valine was the major essential amino acids found in camelina seeds, while glutamic acid, arginine, aspartic acid, proline, and glycine was the most dominant non-essential amino acids. The obtained results pointed out that camelina has a substantial nutritional and functional value indicating that camelina seed and its by-products have enormous potential for the application in food and animal feed industry, whereas the level of antinutritive factors present in camelina should be taken into consideration.