Search results for: phosphonic acids

Authors: Gredson Keif Souza, Nehemias Curvelo Pereira

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Kernel oil from Macaúba is an important source of essential fatty acids. Thus, a new knowledge of the oil of this species could be used in new applications, such as pharmaceutical drugs based in the manufacture of cosmetics, and in various industrial processes. The aim of this study was to characterize the kernel oil of macaúba (Acrocomia Totai) at different times of their maturation. The physico-chemical characteristics were determined in accordance with the official analytical methods of oils and fats. It was determined the content of water and lipids in kernel, saponification value, acid value, water content in the oil, viscosity, density, composition in fatty acids by gas chromatography and molar mass. The results submitted to Tukey test for significant value to 5%. Found for the unripe fruits values superior to unsaturated fatty acids.

Keywords: extraction, characterization, kernel oil, acrocomia totai

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Authors: Tony Jehi, Sujatha Rajaram, Nader majzoub, Joan Sabate

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Aging significantly increases the incidence of various cardiometabolic diseases, including cardiovascular disease (CVD). To combat CVD and its associated risk factors, it is imperative to adopt a healthy dietary pattern that is rife with beneficial nutrient and non-nutrient compounds. Unsaturated fats, specifically n-3 polyunsaturated fatty acids (n-3 PUFA), have cardio-protective effects; the opposite is true for saturated fatty acids. What role, if any, does the biomarker of fatty acid intake (specific fatty acids in the erythrocyte) play in predicting cardiometabolic risk among the elderly, a population highly susceptible to increased mortality and morbidity from CVD risk factors, remains unclear. This was a secondary analysis of the Walnuts and Healthy Aging Study. Briefly, elderly (n=192, mean age 69 y) participants followed their usual diet and were randomized into two groups to either eat walnuts daily or abstain from eating walnuts for a period of 2 years. The purpose was to identify potential associations between erythrocyte membrane fatty acids and cardiometabolic risk factors (body weight, blood pressure, blood lipids, and fasting glucose). Erythrocyte n-3 PUFA were inversely associated with total cholesterol (ß = -3.83; p= 0.02), triglycerides (ß = -7.66; p= <0.01), and fasting glucose (ß = -0.19; p=0.03). Specifically, erythrocyte ALA (ß= -1.59; P = 0.04) and DPA (ß= -0.62; P=0.04) were inversely associated with diastolic blood pressure and fasting glucose, respectively. N-6 PUFAs were positively associated with systolic blood pressure (ß=1.10; P=0.02). Mono-unsaturated fatty acids were positively associated with TAG (ß = 4.16; P=0.03). Total saturated fatty acids were not associated with any cardiometabolic risk factors. No association was found between any erythrocyte fatty acid and body weight. In conclusion, erythrocyte n-3 PUFA may be used as a biomarker to predict the cardiometabolic risk among healthy elders, providing support for the American Heart Association guidelines for including n-3 PUFA for preventing CVD.

Keywords: cardiometabolic diseases, erythrocyte fatty acids, elderly, n-3 PUFA

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Authors: Rkia Lbouhmadi, Mir Youssef

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Fatty acids such as DocosaHexaenoic Acid (DHA) and EicosaPentaenoic Acid (EPA) are of growing interest for their positive impact on human health. Oils rich in omega-3 are in high demand, particularly for incorporation into infant milk. Generally omega-3 fatty acids are extracted from oily fish, putting additional pressure on global fish stocks that is experiencing an over exploitation. Therefore, this present work aimed to study the capacity of tree different strains of microalgae for producing lipids rich on Omega-3 fatty acids such as EPA and DHA that can be used to enrich infantile milk. Three different strains were selected for this study; Parachlorella kessleri (GEPEA UMR-CNRS6144, University of Nantes) and Cyclotella spp and Scenedesmus spp (collected from different water bodies that are located in the region of Agadir, Morocco). it examined the impact of various culture conditions on EPA and DHA accumulation in three strains. Lipid composition was analyzed using GC-MS and FTIR. Following a comparative analysis between regular and microalgal oil-supplemented formula milk was carried out by incorporating large droplets of fat containing microalgal fatty acids coated with added phospholipids into the formula milk. Results indicated that culture conditions such as light intensity affected fatty acides production. With 40% increase in Polyunsaturated Fatty Acids (PUFA) compared to Saturated Fatty Acids (SFA). In conclusion, it exploratory study indicates that incorporating large milk phospholipid-coated lipid droplets enriched with microalgae lipids into infant formula may offer improved nutritional benefits for newborns, resembling human milk.

Keywords: microalgae oil, INFANT MILK, EPA, DHA

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Authors: Merzougui Imene, Gherib Asma, Henchiri Cherifa

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This study has allowed to confirm the physico chemical characteristics and fatty acid composition by GC of the oil of Pistacia lentiscus extracted by traditional method and evaluate its effect on some blood lipid parameters. The results showed that the main physico chemical characteristics of Pistacia lentiscus oil are: moisture (0.84 %), a relatively high iodine value (80,44) indicating that this oil has an important degree of unsaturation. The oil is mainly composed of unsaturated fatty acids (MUFA) where oleic acid dominate with 47,01 % of total fatty acids and PUFA's represented by linoleic acid (19,26 %). Concerning the biological survey, oil, at 10% and 20% doses of diet for 15 and 30 days of two periods of treatment, resulted in beneficial effects on the lipid profile of Wistar albinos rats previously fed with animal and vegetable fats. We observed decreases in total cholesterol, triglycerides (TGA), total lipids and LDL-C, and an increase in HDL-C "good cholesterol" probably related to the presence of a large amount of (MUFA) and (PUFA).

Keywords: Pistacia lentiscus, oil, lipid profile, monounsaturated fatty acids, polyunsaturated fatty acids

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Authors: E. Obreque-Slier, F. Orellana-Rodríguez, R. López-Solís

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Phenolic compounds are secondary metabolites present in some foods, such as wine. Polyphenols comprise two main groups: flavonoids (anthocyanins, flavanols, and flavonols) and non-flavonoids (stilbenes and phenolic acids). Phenolic acids are low molecular weight non flavonoid compounds that are usually grouped into benzoic (gallic, vanillinic and protocatechuic acids) and cinnamic acids (ferulic, p-coumaric and caffeic acids). Likewise, tannic acid is an important polyphenol constituted mainly by gallic acid. Phenolic compounds are responsible for important properties in foods and drinks, such as color, aroma, bitterness, and astringency. Astringency is a drying, roughing, and sometimes puckering sensation that is experienced on the various oral surfaces during or immediately after tasting foods. Astringency perception has been associated with interactions between flavanols present in some foods and salivary proteins. Despite the quantitative relevance of phenolic acids in food and beverages, there is no information about its effect on salivary proteins and consequently on the sensation of astringency. The objective of this study was assessed the interaction of several phenolic acids (gallic, vanillinic, protocatechuic, ferulic, p-coumaric and caffeic acids) with saliva. Tannic acid was used as control. Thus, solutions of each phenolic acids (5 mg/mL) were mixed with human saliva (1:1 v/v). After incubation for 5 min at room temperature, 15-μL aliquots of the mixtures were dotted on a cellulose membrane and allowed to diffuse. The dry membrane was fixed in 50 g/L trichloroacetic acid, rinsed in 800 mL/L ethanol and stained for protein with Coomassie blue for 20 min, destained with several rinses of 73 g/L acetic acid and dried under a heat lamp. Both diffusion area and stain intensity of the protein spots were semiqualitative estimates for protein-tannin interaction (diffusion test). The rest of the whole saliva-phenol solution mixtures of the diffusion assay were centrifuged and fifteen-μL aliquots of each supernatant were dotted on a cellulose membrane, allowed to diffuse and processed for protein staining, as indicated above. In this latter assay, reduced protein staining was taken as indicative of protein precipitation (precipitation test). The diffusion of the salivary protein was restricted by the presence of each phenolic acids (anti-diffusive effect), while tannic acid did not alter diffusion of the salivary protein. By contrast, phenolic acids did not provoke precipitation of the salivary protein, while tannic acid produced precipitation of salivary proteins. In addition, binary mixtures (mixtures of two components) of various phenolic acids with gallic acid provoked a restriction of saliva. Similar effect was observed by the corresponding individual phenolic acids. Contrary, binary mixtures of phenolic acid with tannic acid, as well tannic acid alone, did not affect the diffusion of the saliva but they provoked an evident precipitation. In summary, phenolic acids showed a relevant interaction with the salivary proteins, thus suggesting that these wine compounds can also contribute to the sensation of astringency.

Keywords: astringency, polyphenols, tannins, tannin-protein interaction

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Authors: Sabrina M. Wang, Rameen Qamar, Fahad Manzar Qureshi, Laura La Chance, Nathan J. Kolla, Barna Konkolÿ Thege

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Elevated level of aggressive behaviour in children and youth can lead to impairments in family, social or academic functioning. The aim of the present study was to critically review the evidence on the effectiveness of nutritional supplements in reducing aggression in children and youth. The Cochrane Library, EMBASE, MEDLINE, ProQuest Dissertations & Theses, PsycINFO, and PubMed data bases were searched for relevant studies. Altogether, 22 studies met inclusion criteria; 13 investigated the effect of macronutrients (fatty acids and amino acids), 6 studies investigated the effect of micronutrients (vitamins and minerals), while 3 studies investigated a combination of macro and micronutrients. Out of the 22 studies, 7 reported a beneficial effect of nutritional supplementation (vitamins and minerals, essential fatty acids, or a certain combination of these). Eight studies did not report a significant beneficial effect of nutritional supplementation (essential fatty acids, vitamin D, and L-tryptophan), while 7 studies reported mixed effects (vitamin B6, essential fatty acids alone and in combination with vitamins and minerals, and carnitine). The results overall suggest that there may be a role for broad-range vitamin and mineral supplements in the treatment of aggression in youth and children.

Keywords: aggression, children, youth, nutritional supplementation, micronutrient, macronutrient

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Authors: A. Mulry, C. Kealey, D. B. Brady

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Planktonic bacteria can form biofilms which are microbial aggregates embedded within a matrix of extracellular polymeric substances (EPS). They can be found attached to abiotic or biotic surfaces. Biofilms are responsible for oral diseases such as dental caries, gingivitis and the progression of periodontal disease. Biofilms can resist 500 to 1000 times the concentration of biocides and antibiotics used to kill planktonic bacteria. Biofilm development on oral surfaces involves four stages, initial attachment, early development, maturation and dispersal of planktonic cells. The Minimum Inhibitory Concentration (MIC) was determined using a range of saturated and unsaturated fatty acids using the resazurin assay, followed by serial dilution and spot plating on BHI agar plates to establish the Minimum Bactericidal Concentration (MBC). Log reduction of bacteria was also evaluated for each fatty acid. The Minimum Biofilm Inhibition Concentration (MBIC) was determined using crystal violet assay in 96 well plates on forming and pre-formed S. mutans biofilms using BHI supplemented with 1% sucrose. Saturated medium-chain fatty acids Octanoic (C8.0), Decanoic (C10.0) and Undecanoic acid (C11.0) do not display strong antibiofilm properties; however, Lauric (C12.0) and Myristic (C14.0) display moderate antibiofilm properties with 97.83% and 97.5% biofilm inhibition with 1000 µM respectively. Monounsaturated, Oleic acid (C18.1) and polyunsaturated large chain fatty acids, Linoleic acid (C18.2) display potent antibiofilm properties with biofilm inhibition of 99.73% at 125 µM and 100% at 65.5 µM, respectively. Long-chain polyunsaturated Omega-3 fatty acids α-Linoleic (C18.3), Eicosapentaenoic Acid (EPA) (C20.5), Docosahexaenoic Acid (DHA) (C22.6) have displayed strong antibiofilm efficacy from concentrations ranging from 31.25-250µg/ml. DHA is the most promising antibiofilm agent with an MBIC of 99.73% with 15.625µg/ml. This may be due to the presence of six double bonds and the structural orientation of the fatty acid. To conclude, fatty acids displaying the most antimicrobial activity appear to be medium or long-chain unsaturated fatty acids containing one or more double bonds. Most promising agents include Omega-3-fatty acids Linoleic, α-Linoleic, EPA and DHA, as well as Omega-9 fatty acid Oleic acid. These results indicate that fatty acids have the potential to be used as antimicrobials and antibiofilm agents against S. mutans. Future work involves further screening of the most potent fatty acids against a range of bacteria, including Gram-positive and Gram-negative oral pathogens. Future work will involve incorporating the most effective fatty acids onto dental implant devices to prevent biofilm formation.

Keywords: antibiofilm, biofilm, fatty acids, S. mutans

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Authors: Samiyah Tasleem, Muhammad Abdul Haq, Syed Baqir Shyum Naqvi, Muhammad Abid Husnain, Sajjad Haider Naqvi

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The objective of the present study was: a) to investigate the antimicrobial activity of honey samples of different floral sources of Pakistan, b) to recover the phenolic acids in them as a possible contributing factor of antimicrobial activity. Six honey samples from different floral sources, namely: Trachysperm copticum, Acacia species, Helianthus annuus, Carissa opaca, Zizyphus and Magnifera indica were used. The antimicrobial activity was investigated by the disc diffusion method against eight freshly isolated clinical isolates (Staphylococci aureus, Staphylococci epidermidis, Streptococcus faecalis, Pseudomonas aeruginosa, Klebsiella pneumonia, Escherichia coli, Proteus vulgaris and Candida albicans). Antimicrobial activity of honey was compared with five commercial antibiotics, namely: doxycycline (DO-30ug/mL), oxytetracycline (OT-30ug/mL), clarithromycin (CLR–15ug/mL), moxifloxacin (MXF-5ug/mL) and nystatin (NT – 100 UT). The fractions responsible for antimicrobial activity were extracted using ethyl acetate. Solid phase extraction (SPE) was used to recover the phenolic acids of honey samples. Identification was carried out via High-Performance Liquid Chromatography (HPLC). The results indicated that antimicrobial activity was present in all honey samples and found comparable to the antibiotics used in the study. In the microbiological assay, the ethyl acetate honey extract was found to exhibit a very promising antimicrobial activity against all the microorganisms tested, indicating the existence of phenolic compounds. Six phenolic acids, namely: gallic, caffeic, ferulic, vanillic, benzoic and cinnamic acids were identified besides some unknown substance by HPLC. In conclusion, Pakistani honey samples showed a broad spectrum antibacterial and promising antifungal activity. Identification of six different phenolic acids showed that Pakistani honey samples are rich sources of phenolic compounds that could be the contributing factor of antimicrobial activity.

Keywords: Pakistani honey, antimicrobial activity, Phenolic acids eg.gallic, caffeic, ferulic, vanillic, benzoic and cinnamic acids

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Authors: Muhammad Adeel Arshad, Shaukat Ali Bhatti

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The study aimed to investigate the effect of bile acids and lipase supplementation in low-energy diets on growth performance and meat quality of broilers. Seven hundred day-old Cobb-500 broiler chicks with an average initial body weight of 45.9 ± 0.3 g were assigned to 5 dietary treatments, with five replications of 28 birds each in a completely randomized design. The five treatments were as follows: (i) HE: broilers received a diet with high energy content; (ii) LE: broilers received a diet with low energy content and energy content reduced by 100 kcal/kg as compared to HE; (iii) LEB: broilers received a diet similar to the LE group supplemented with 300 g/ton bile acids; (iv) LEL: broilers received a diet similar to the LE group supplemented with 180 g/ton lipase enzyme and (v) LEBL: broilers received a diet similar to the LE group supplemented with both 300 g/ton bile acids and 180 g/ton lipase enzyme. The experimental period lasted for 35 days. Broilers fed HE had a lower (P < 0.05) body weight (BW) gain and lower feed intake (1-35 d), but during finisher period (21-35 d), BW gain was similar with other treatments. Feed conversion ratio (FCR) was lower in HE and higher in LEBL group (P < 0.05), while the LE, LEB, and LEL had intermediate values. At 35 d no difference occurred between treatment for water holding capacity and pH of breast and thigh muscles (P > 0.05). The relative weight of pancreas was higher (P < 0.05) in LEB treatment but lower (P < 0.05) in LEL treatment. In conclusion, bile acids and lipase supplementation at 300 g/ton and 150g/ton of feed in low-energy diets respectively had no effect on broiler performance and meat quality. However, FCR was improved in HE treatment.

Keywords: bile acids, energy, enzyme, growth

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Authors: Nneka Nkechi Uchegbu, Temitope Omolayo Fasuan

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This study investigated how to reduce bio-compounds and amino acids in V. amygdalina leaf during processing as a functional food ingredient. Fresh V. amygdalina leaf was processed using thermal oil-aqueous mixtures (soybean oil: aqueous and palm oil: aqueous) at 1:40 and 130 (v/v), respectively. Results indicated that the hot soybean oil-aqueous mixture was the most effective in preserving the bio-compounds and amino acids with retention potentials of 80.95% of the bio-compounds at the rate of 90-100%. Hot palm oil-aqueous mixture retained 61.90% of the bio-compounds at the rate of 90-100% and hot aqueous retained 9.52% of the bio-compounds at the same rate. During the debittering process, seven new bio-compounds were formed in the leaves treated with hot soybean oil-aqueous mixture, six in palm oil-aqueous mixture, and only four in hot aqueous leaves. The bio-compounds in the treated leaves have potential functions as antitumor, antioxidants, antihistaminic, anti-ovarian cancer, anti-inflammatory, antiarthritic, hepatoprotective, antihistaminic, haemolytic 5-α reductase inhibitor, nt, immune-stimulant, diuretic, antiandrogenic, and anaemiagenic. Alkaloids and polyphenols were retained at the rate of 81.34-98.50% using oil: aqueous mixture while aqueous recorded the rate of 33.47-41.46%. Most of the essential amino acids were retained at a rate above 90% through the aid of oil. The process is scalable and could be employed for domestic and industrial applications.

Keywords: V. amygdalina leaf, bio-compounds, oil-aqueous mixture, amino acids

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Authors: Ying Liang, Na Li

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Lipo-alkaloid is a kind of C19-norditerpenoid alkaloids existed in Aconitum species, which usually contains an aconitane skeleton and one or two fatty acid residues. The structures are very similar to that of diester-type alkaloids, which are considered as the main bioactive components in Aconitum carmichaelii. They have anti-inflammatory, anti-nociceptive, and anti-proliferative activities. So far, more than 200 lipo-alkaloids were reported from plants, semisynthesis, and biotransformations. In our research, by the combination of ultra-high performance liquid chromatography-quadruple-time of flight mass spectrometry (UHPLC-Q-TOF-MS) and an in-house database, 148 lipo-alkaloids were identified from A. carmichaelii, including 93 potential new compounds and 38 compounds with oxygenated fatty acid moieties. To our knowledge, this is the first time of the reporting of the oxygenated fatty acids as the side chains in naturally-occurring lipo-alkaloids. Considering the fatty acid residues in lipo-alkaloids should come from the free acids in the plant, the fatty acids and their relationship with lipo-alkaloids were further investigated by GC-MS and LC-MS. Among 17 fatty acids identified by GC-MS, 12 were detected as the side chains of lipo-alkaloids, which accounted for about 1/3 of total lipo-alkaloids, while these fatty acid residues were less than 1/4 of total fatty acid residues. And, total of 37 fatty acids were determined by UHPCL-Q-TOF-MS, including 18 oxidized fatty acids firstly identified from A. carmichaelii. These fatty acids were observed as the side chains of lipo-alkaloids. In addition, although over 140 lipo-alkaloids were identified, six lipo-alkaloids, 8-O-linoleoyl-14-benzoylmesaconine (1), 8-O-linoleoyl-14-benzoylaconine (2), 8-O-palmitoyl-14-benzoylmesaconine (3), 8-O-oleoyl-14-benzoylmesaconine (4), 8-O-pal-benzoylaconine (5), and 8-O-ole-Benzoylaconine (6), were found to be the main components, which accounted for over 90% content of total lipo-alkaloids. Therefore, using these six components as standards, a UHPLC-Triple Quadrupole-MS (UHPLC-QQQ-MS) approach was established to investigate the influence of processing on the contents of lipo-alkaloids. Although it was commonly supposed that the contents of lipo-alkaloids increased after processing, our research showed that no significant change was observed before and after processing. Using the same methods, the lipo-alkaloids in the lateral roots of A. carmichaelii and the roots of A. kusnezoffii were determined and quantified. The contents of lipo-alkaloids in A. kusnezoffii were close to that of the parent roots of A. carmichaelii, while the lateral roots had less lipo-alkaloids than the parent roots. This work was supported by Macao Science and Technology Development Fund (086/2013/A3 and 003/2016/A1).

Keywords: Aconitum carmichaelii, fatty acids, GC-MS, LC-MS, lipo-alkaloids

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Authors: Kobus-Cisowska Joanna, Flaczyk Ewa, Gramza-Michalowska Anna, Kmiecik Dominik, Przeor Monika, Marcinkowska Agata

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In recent years, proceed to the attractiveness of typical bakery products. Expanding the education and nutrition knowledge society will develop the production of functional foods, which has a positive impact on human health. Therefore, the aim of the present study was to evaluate the effect of the addition of white mulberry fruit on the content of biologically active compounds in the new designed functional bread premixes designed for selected disease: anemia, diabetes, obesity and cardiovascular disease. For flavonols and phenolic acids content UPLC was conducted, using an NovaPack C18 column and a gradient elution system. It was found that all attempts bread characterized by a high content of biologically active compounds: polyphenols, phenolic acids, and flavonoids. The highest total content of polyphenolic compounds found in the samples of bread for anemia, diabetes and cardiovascular disease both before and after storage. The analyzed sample differed in content of phenolic acids. The highest content of these compounds were found in samples of bread for anemia and diabetes. It was found that the analyzed sample contained phenolic acids that are derivatives of hydroxybenzoic and hydroxycinnamic acid. The new designed bread contained significant amounts of flavonols, of which the dominant was routine.

Keywords: mulberry, antioxidant, polyphenols, phenolic acids, flavonols

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Authors: Omkar Gaonkar, Indumathi Nambi, Suresh G. Kumar

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The functional and morphological aspects of soil structure determine the soil quality. The dispersion of colloidal soil particles, especially the clay fraction and rupture of soil aggregates, both of which play an important role in soil structure development, lead to degradation of soil quality. The main objective of this work was to determine the effect of the behaviour of soil colloids on the agricultural soil structure and quality. The effect of commercial humic acid and soil natural organic matter on the electrical and structural properties of the soil colloids was also studied. Agricultural soil, belonging to the sandy loam texture class from northern part of India was considered in this study. In order to understand the changes in the soil quality in the presence and absence of humic acids, the soil fabric and structure was analyzed by X-ray diffraction (XRD), Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM). Electrical properties of natural soil colloids in aqueous suspensions were assessed by zeta potential measurements at varying pH values with and without the presence of humic acids. The influence of natural organic matter was analyzed by oxidizing the natural soil organic matter with hydrogen peroxide. The zeta potential of the soil colloids was found to be negative in the pH range studied. The results indicated that hydrogen peroxide treatment leads to deflocculation of colloidal soil particles. In addition, the humic acids undergoes effective adsorption onto the soil surface imparting more negative zeta potential to the colloidal soil particles. The soil hydrophilicity decreased in the presence of humic acids which was confirmed by surface free energy determination. Thus, it can be concluded that the presence of humic acids altered the soil fabric and structure, thereby affecting the soil quality. This study assumes significance in understanding soil aggregation and the interactions at soil solid-liquid interface.

Keywords: humic acids, natural organic matter, zeta potential, soil quality

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Authors: Vilma Sasyte, Vilma Viliene, Asta Raceviciute-Stupeliene, Agila Dauksiene, Romas Gruzauskas, Virginijus Slausgalvis, Jamal Al-Saifi

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The aim of the present study was to investigate the effect of butyrate, acids, medium-chain fatty acids and plant extract mixture on performance, blood and gastrointestinal tract characteristics of laying hens’. For the period of 8 weeks, 24 Hisex Brown laying hens were randomly assigned to 2 dietary treatments: 1) control wheat-corn-soybean meal based diet (Control group), 2) control diet supplemented with the mixture of butyrate, acids, medium chain fatty acids and plant extract (Lumance®) at the level of 1.5 g/kg of feed (Experimental group). Hens were fed with a crumbled diet at 125 g per day. Housing and feeding conditions were the same for all groups and met the requirements of growth for laying hens of Hisex Brown strain. In the blood serum total protein, bilirubin, cholesterol, DTL- and MTL- cholesterol, triglycerides, glucose, GGT, GOT, GPT, alkaline phosphatase, alpha amylase, contents of c-reactive protein, uric acid, and lipase were analyzed. Development of intestines and internal organs (intestinal length, intestinal weight, the weight of glandular and muscular stomach, pancreas, heart, and liver) were determined. The concentration of short chain fatty acids in caecal content was measured using the method of HPLC. The results of the present study showed that 1.5 g/kg supplementation of feed additive affected egg production and feed conversion ratio for the production of 1 kg of egg mass. Dietary supplementation of analyzed additive in the diets increased the concentration of triglycerides, GOT, alkaline phosphatase and decreased uric acid content compared with the control group (P<0.05). No significant difference for others blood indices in comparison to the control was observed. The addition of feed additives in laying hens’ diets increased intestinal weight by 11% and liver weight by 14% compared with the control group (P<0.05). The short chain fatty acids (propionic, acetic and butyric acids) in the caecum of laying hens in experimental groups decreased compared with the control group. The supplementation of the mixture of butyrate, acids, medium-chain fatty acids and plant extract at the level of 1.5 g/kg in the laying hens’ diets had the effect on the performance, some gastrointestinal tract function and blood parameters of laying hens.

Keywords: acids, butyrate, laying hens, MCFA, performance, plant extract, psysiological state

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Authors: H. Elgubbi, A. Mlitan, A. Alzridy

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Ninhydrin is the most well known spray reagent for identification of amino acids. Spring with Ninhydrin as a non-specific reagent is well-known and widely used for its remarkable high sensitivity. Using Ninhydrin reagent alone to detect amino acid on thin layer chromatography (TLA) paper is not advisable due to its lower sensitivity. A new spray reagent, Stannus chloride solution (Sn CL2) has been used to detect amino acids on filtter paper (witman 14) and TLC paper, silica Gel, 60 F254 TLC Aluminium Sheet 20x20cm Merck- Germany. Also, modified TLC pre-staining method was used, which only consisted of 3 steps: spotting, separating and color. The improved method was rapid and inexpensive and the results obtained were clear and reliable. In addition, it is suitable for screening different amino acid.

Keywords: amino acid, ninhydrin, modified ninhydrin reagent, stannus chloride reagent, thin-layer chromatography (TLC), TLC pre-staining

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Authors: O. B. Citil, V. Sariyel, M. Akoz

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In this study, total fatty acid composition of muscle lipids of Cyprinus carpio L. living in Suğla Dam Lake, Altinapa Dam Lake, Eğirdir Lake and Burdur Lake were determined using GC. During this study, for the summer season of July was taken from each region of the land and they were stored in deep-freeze set to -20 degrees until the analysis date. At the end of the analyses, 30 different fatty acids were found in the composition of Cyprinus carpio L. which lives in different lakes. Cyprinus carpio Suğla Dam Lake of polyunsaturated fatty acids (PUFAs), were higher than other lakes. Cyprinus carpio L. was the highest in the major SFA palmitic acid. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in all lakes, were found to be higher than those of saturated fatty acids (SFA) in all lakes. Palmitic acid was the major SFA in all lakes. Oleic acid was identified as the major MUFA. Docosahexaenoic acid (DHA) was the most abundant in all lakes. ω3 fatty acid composition was higher than the percentage of the percentage ω6 fatty acids in all lake. ω3/ω6 rates of Cyprinus carpio L. Suğla Dam Lake, Altinapa Dam Lake, Eğirdir Lake and Burdur Lake, 2.12, 1.19, 2.15, 2.87, and 2.82, respectively. Docosahexaenoic acid (DHA) was the major PUFA in Eğirdir and Burdur lakes, whereas linoleic acid (LA) was the major PUFA in Altinapa and Suğla Dam Lakes. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by different lakes.

Keywords: Cyprinus carpio L., fatty acid, composition, gas chromatography

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Authors: Phillip Minnaar, Neil Jolly, Louisa Beukes, Santiago Benito-Saez

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Dovyalis caffra is a tree found on the African continent. Limited information exists on the effect of acetous fermentation on the phytochemicals of Kei-apple fruit. The phytochemical content of vinegars is derived from compounds present in the fruit the vinegar is made of. Kei-apple fruit juice was co-inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria consortium as an inoculant. Juice had the lowest pH and highest total acidity (TA). The wine had the highest pH and vinegars lowest TA. Total soluble solids and L-malic acid decreased during AF and acetous fermentation. Volatile acidity concentration was not different among vinegars. Gallic, syringic, caffeic, p-coumaric, and chlorogenic acids increased during acetous fermentation, whereas ferulic, sinapic, and protocatechuic acids decreased. Chlorogenic acid was the most abundant phenolic acid in both wines and vinegars. It is evident from this investigation that Kei-apple vinegar is a source of plant-derived phenolics, which evolved through fermentation. However, the AAB selection showed minimal performance with respect to VA production. Acetic acid bacteria selection for acetous fermentation should be reconsidered, and the reasons for the decrease of certain phenolic acids during acetous fermentation needs to be investigated.

Keywords: acetic acid bacteria, acetous fermentation, liquid chromatography, phenolic acids

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Authors: Tiago N. P. Valente, Erico S. Lima, Roberto O. Roça

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Introduction: Research has stimulated animal production studies on solutions to decrease the level of saturated fatty acids and increase unsaturated in foods of animal origin. The objective of this study was to determine the effect of the dietary inclusion of lipid-based diets on the fatty acid profiles from finishing cattle. Materials and Methods: The study was carried out in the Chapéu de Couro Farm in Aguaí/SP, Brazil. A group of 39 uncastrated Nellore cattle. Mean age of the animals was 36 months, and initial mean live weight was 494.1 ± 10.1. Animals were randomly assigned to one of three treatments, based on dry matter: feed with control diet 2.50% cottonseed, feed with 11.50% cottonseed, and feed with 3.13% cottonseed added of 1.77% protected lipid. Forage:concentrate ratio was 50:50 on a dry matter basis. Sugar cane chopped was used as forage. After 63 days mean final live weight was 577.01 kg ± 11.34. After slaughter, carcasses were identified and divided into two halves that were kept in a cold chamber for 24 hours at 2°C. Then, part of the M. longissimus thoracis of each animal was removed between the 12th and 13th rib of the left half carcass. The samples steaks were 2.5 cm thick and were identified and stored frozen in a freezer at -18°C. The analysis of methyl esters of fatty acids was carried out in a gas chromatograph. Desirable fatty acids (FADes) were determined by the sum of unsaturated fatty acids and stearic acid (C18:0). Results and Discussion: No differences (P>0.05) between the diets for the proportion of FADes in the meat of the animals in this study, according to the lipid sources used. The inclusion of protected fat or cottonseed in the diet did not change the proportion of FADes in the meat. The proportion mean of FADes in meat in the present study were: as pentadecanoic acid (C15:1 = 0.29%), palmitoleic acid (C16:1 = 4.26%), heptadecanoic acid (C17:1 = 0.07%), oleic acid (C18:1n9c = 37.32%), γ-linolenic acid (0.94%) and α-linolenic acid (1.04%), elaidic acid (C18:1n9t = 0.50%), eicosatrienoic acid (C20:3n3 = 0.03%), eicosapentaenoic acid (C20:5n3 = 0.04%), erucic acid (C22:1n9 = 0.89%), docosadienoic acid (C22:2 = 0.04%) and stearic acid (C18:0 = 21.53%). Conclusions: The add the cottonseed or protected lipid in diet is not affected fatty acids profiles the desirable fatty acids in meat. Acknowledgements: IFGoiano, FAPEG and CNPq (Brazil).

Keywords: beef quality, cottonseed, protected fat, unsaturated fatty acids

Procedia PDF Downloads 291

Authors: Raluca Popescu, Diana Costinel, Elisabeta-Irina Geana, Oana-Romina Botoran, Roxana-Elena Ionete, Yazan Falah Jadee 'Alabedallat, Mihai Botu

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Walnut production is high in Romania, different varieties being cultivated dependent on high yield, disease resistance or quality of produce. Walnuts have a highly nutritional composition, the kernels containing essential fatty acids, where the unsaturated fraction is higher than in other types of nuts, quinones, tannins, minerals. Walnut consumption can lower the cholesterol, improve the arterial function and reduce inflammation. The purpose of this study is to determine and compare the composition of walnuts of indigenous and international varieties all grown in Romania, in order to identify high-quality indigenous varieties. Oil has been extracted from the nuts of 34 varieties, the fatty acids composition and IV (iodine value) being afterwards measured by NMR. Furthermore, δ13C of the extracted oil had been measured by IRMS to find specific isotopic fingerprints that can be used in authenticating the varieties. Chemometrics had been applied to the data in order to identify similarities and differences between the varieties. The total saturated fatty acids content (SFA) varied between n.d. and 23% molar, oleic acid between 17 and 35%, linoleic acid between 38 and 59%, linolenic acid between 8 and 14%, corresponding to iodine values (IV - total amount of unsaturation) ranging from 100 to 135. The varieties separated in four groups according to the fatty acids composition, each group containing an international variety, making possible the classification of the indigenous ones. At both ends of the unsaturation spectrum, international varieties had been found.

Keywords: δ13C-IRMS, fatty acids composition, 1H-NMR, walnut varieties

Procedia PDF Downloads 315

Authors: Murna Muzaifa, Dian Hasni, Febriani, Anshar Patria, Amhar Abubakar

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Coffee flavour is influenced by many factors such as processing techniques. Civet coffee is known as one of premium coffee due to its unique processing technique and its superior cupping quality. The desirable aroma of coffee is foremost formed during roasting step at a high temperature from precursors that are present in the green bean. Sugars, proteins, acids and trigonelline are the principal flavor precursors compounds in green coffee bean. It is now widely accepted that amino acids act as precursors of the Maillard reaction during which the colour and aroma are formed. To investigate amino acids on civet coffee, concentration of 20 amino acids (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine, L-Alanine and Glycine) were determined in green and roasted bean of civet coffee by LCMS analysis. The cup quality of civet coffee performed using professional Q-grader followed SCAA standard method. The measured parameters were fragrance/aroma, flavor, acidity, body, uniformity, clean up, aftertaste, balance, sweetness and overall. The work has been done by collecting samples of civet coffee from six locations in Gayo Higland, Aceh-Indonesia. The results showed that 18 amino acids were detected in green bean of civet coffee (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine) and 2 amino acids were not detected (L-Alanine and Glycine). On the other hand, L-Tyrosine and Glycine were not detected in roasted been of civet coffee. Glutamic acid is the amino acid with highest concentration in both green and roasted bean (21,02 mg/g and 24,60 mg/g), followed by L- Valine (19,98 mg/g and 20,22 mg/g) and Aspartic acid (14,93 mg/g and 18,58 mg/g). Civet coffee has a fairly high cupping value (cup quality), ranging from 83.75 to 84.75, categorized as speciality coffee. Moreover, civet coffee noted to have nutty, chocolaty, fishy, herby and watery.

Keywords: amino acids, civet coffee, cupping quality, luwak

Procedia PDF Downloads 187

Authors: Esmaeil Babakhanzadeh Sajirani, Mohamadjavad Shakouri

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Iranian Gole GavZaban (Echium amoenum fich & mey), is one of the most important medicinal plant in north of iran . is dry petals used for tonic, tranquillizer, diaphoretic, cough suppressant and a remedy for sore throat in treditional Iranian medicine. This study is the report about the analysis of phytochemical and seeds oil of Echium amoenum's in different habitates and accessions of Iran. The results showed that the oil content of seeds was 36% and eleven fatty acids were identified and quantified by gas chromatography (GC). The major fatty acids wereα-Linolenicacid (39.99), Linoleic acid (20.86), linolenic acid (20%) and Oleic acid (15.36) respectively. The amount of phenols, tannins, flavonoids and anthocyanins with increasing height, increased amount of these compounds. So that the highest rates of these compounds were observed at an altitude of 2125 meters in ciposht accession.

Keywords: accession, phytochemical, oil components, Iranian borage

Procedia PDF Downloads 251

Authors: Lina Lauciene, Vaida Andruleviciute, Ingrida Sinkeviciene, Mindaugas Malakauskas, Loreta Serniene

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Dairy product manufacturers constantly are looking for new markets for their production. And in most cases, the problem of product compliance with the composition requirements of foreign products is highlighted. This is especially true of the composition of milk fat in dairy products. It is well known that there are many factors such as feeding ratio, season, cow breed, stage of lactation that affect the fatty acid composition in milk. However, there is less evidence on the impact of the technological process on the composition of fatty acids in raw milk and products made from it. In this study the influence of the technological process on fat composition in 82% fat butter, 15% fat curd, 3.6% fat yogurt and 2.5% fat UHT milk was determined. The samples were collected at each stage of production, starting with raw milk and ending with the final product in the Lithuanian milk-processing company. Fatty acids methyl esters were quantified using a GC (Clarus 680, Perkin Elmer) equipped with flame ionization detector (FID) and a capillary column SP-2560, 100 m x 0.25 mm id x 0.20 µm. Fatty acids peaks were identified using Supelco® 37 Component FAME Mix. The concentration of each fatty acid was expressed in percent of the total fatty acid amount. In the case of UHT milk production, it was compared raw milk, cream, milk mixture, and UHT milk but significant differences were not estimated between these stages. Analyzing stages of the yogurt production (raw milk, pasteurized milk, and milk with a starter culture and yogurt), no significant changes were detected between stages as well. A slight difference was observed with C4:0 - a percentage of this fatty acid was less (p=0.053) in the final stage than in milk with the starter culture. During butter production, the composition of fatty acids in raw cream, buttermilk, and butter did not change significantly. Only C14:0 decreased in the butter then compared to buttermilk. The curd fatty acid analysis showed the increase of C6:0, C8:0, C10:0, C11:0, C12:0 C14:0 and C17:0 at the final stage when compared to raw milk, cream, milk mixture, and whey. Meantime the increase of C18:1n9c (in comparison with milk mixture and curd) and C18:2n6c (in comparison with raw milk, milk mixture, and curd) was estimated in cream. The results of this study suggest that the technological process did not affect the composition of fatty acids in UHT milk, yogurt, butter, and curd but had the impact on the concentration of individual fatty acids. In general, all of the fatty acids from the raw milk were converted into the final product, only some of them slightly changed the concentration. Therefore, in order to ensure an appropriate composition of certain fatty acids in the final product, producers must carefully choose the raw milk. Acknowledgment: This research was funded by Lithuanian Ministry of Agriculture (No. MT-17-13).

Keywords: dairy products, fat composition, fatty acids, technological process

Procedia PDF Downloads 172

Authors: A. G. Silva Sobrinho, L. G. A. Cirne, V. T. Santana

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The aim of this trial was to evaluate fatty acid profile of meat from lambs fed on diets containing 0, 12.5 and 25.0% mulberry hay as a substitute for the concentrate. Twenty-four feedlot Ile de France lambs (average weight of 15kg and average age of 60 days) were randomized to receive the different diets and slaughtered at 32kg body weight. Increases were observed in the concentrations of the saturated pentadecanoic, heptadecanoic and arachidic fatty acids; of the monounsaturated nervonic fatty acid and of the polyunsaturated α-linolenic, ɣ-linolenic and eicosapentaenoic fatty acids. Increased conjugated linoleic acid (CLA) was also found in the meat of lambs fed on 12.5% mulberry hay. In addition, the omega-3 composition was augmented, while the omega-3/omega-6 ratio was decreased in mulberry hay-fed animals. In conclusion, a more desirable fatty acid profile was observed in lamb meat following the substitution of mulberry hay in the concentrate of fed, resulting in improved nutritional characteristics of the meat.

Keywords: alternative food, fatty acids, feedlot, sheep meat

Procedia PDF Downloads 465

Authors: Alla V. Goncharova, Tatyana A. Karpenyuk, Yana S. Tsurkan, Rosa U. Beisembaeva, Togzhan D. Mukasheva, Ludmila V. Ignatova, Ramza Z. Berzhanova

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In this work the effect of culturing conditions of filamentous fungi Penicillium raistrickii, Penicillium anatolicum, Fusarium sp. on biomass yield, the content of total lipids and fatty acids was studied. It has been established that in time the process of lipids accumulation correlated with biomass growth of cultures, reaching maximum values in stationary growth phase. Biomass yield and accumulation of general lipids was increased by adding zinc to the culture medium. The more intensive accumulation of biomass and general lipids was observed at temperature 18°C. Lowering the temperature of culturing has changed the ratio of saturated: Unsaturated fatty acids in the direction of increasing the latter.

Keywords: biomass, culturing conditions, fungi, fatty acids (FA), growth dynamics, lipids

Procedia PDF Downloads 451

Authors: Myagmarsuren Soronzonjav, N. Togtokhbayar, L. Davaahuu, B. Minjigdorj, Seong Gu Hwang

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The number of natural or organic product consumers is increased in recent years and this healthy demand pushes to increase usage of healthy meat. At the same time, consumers pay more attention on the healthy fat, especially on unsaturated fatty acids. These long chain carbohydrates reduce heart diseases, improve memory and eye sight and activate the immune system. One of the important issues to be solved for our Mongolia’s food security is to provide healthy, fresh, widely available and cheap meat for the population. Thus, an importance of the Selenge breed meat production is increasing in order to supply the quality meat food security since the Selenge breed cattle are rapidly multiplied, beneficial in term of income, the same quality as Mongolian breed, and well digested for human body. We researched the lipid, unsaturated and saturated fatty acid contents of meat of Selenge breed younger cattle by their muscle types. Result of our research reveals that 11 saturated fatty acids are detected. For the content of palmitic acid among saturated fatty acids, 23.61% was in the sirloin meat, 24.01% was in the round and chuck meat, and 24.83% was in the short loin meat.

Keywords: chromatogram, gas chromatography, organic resolving, saturated and unsaturated fatty acids

Procedia PDF Downloads 268

Authors: Victor Vicent, Oscar Kibazohi

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Banana (Musa acuminata) is one of the most largely consumed fruits in the world. It is an excellent source of potassium, antioxidants, and fiber. In East and Central African countries, banana is used to produce low viscosity clear juice using traditional kneading of ripe banana and grasses until juice oozes out. Recently, an improved method involving blending of the banana followed by pressing to separate the juice from pulp has been achieved. This study assessed the physicochemical properties of banana juice prior to product formulation. Two different banana juices from two cultivars: Pisang awak and Mbile an East African Highland Banana (EAHB) were evaluated for viscosity, sugars (sucrose, fructose, and glucose), organic acids (malic, citric and succinic acids) and minerals using the HPLC and AAS. Juice extracted from Pisang awak had a viscosity of 3.43 × 10⁻⁵ N.m⁻² s while EAHB juice had a viscosity of 6.02 × 10⁻⁵ N.m⁻² s. Sugar concentrations varied with banana place of origin. Pisang awak juice had a higher dissolved solids value of 24-28ᵒ Brix then EAHB, whose value was 18-24ᵒ Brix. Juice viscosity was 3.5–5.3 mPa.s, specific gravity was 1.0-1.1, and pH was 4.3-4.8. The average concentration of sucrose, fructose, and glucose was 1.10 g/L, 70 g/L 70 g/l, respectively for Pisang awak from lower altitude compared to 45-200 g/L 45-120 g/l and 45-120 g/L, respectively for Pisang awak from higher altitude. On the other hand, EAHB from North East Tanzania produced juice corresponding concentrations of 45 g/L, 56 g/L, and 55 g/L, respectively while another EAHB from North West of Tanzania had sucrose and fructose and glucose concentration of 155 g/L and 145 g/L. respectively. Dominant acids were malic and citric acids for pisang awak but succinic for EAHB. Dominant minerals in all cultivars were potassium 2.7-3.1 g/L followed by magnesium 0.6-2 g/L.

Keywords: banana juice, sugar content, acids, minerals, quality analysis

Procedia PDF Downloads 151

Authors: Azad Jarrahian, Ehsan Heidaryan

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Matrix acidizing treatments can yield impressive production increase if properly applied. In this study, carbonate samples taken from Ahwaz Oilfield have undergone static solubility, sludge, emulsion, and core flooding tests. In each test interaction of acid and rock is reported and at the end it has been shown that how initial permeability and type of acid affects the overall treatment efficiency.

Keywords: carbonate acidizing, organic acids, spending rate, acid penetration, incomplete spending.

Procedia PDF Downloads 435

Authors: S. M. Ali, S. I. Mohamed

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Reduction of feed cost for broiler production is at most importance in decreasing the cost of production. The objectives of this study were to evaluate the use of synthetic amino acids (L-lysine – DL-methionine) instead of super concentrate and groundnut cake versus meat powder as protein sources. A total of 180 male broiler chicks (Cobb – strain) at 15 day of age (DOA) were selected according to their average body weight (380 g) from a broiler chicks flock at Elbashair Farm. The chicks were randomly divided into six groups of 30 chicks. Each group was further sub divided into three replicates with 10 birds. Six experimental diets were formulated. The first diet contained groundnut cake and super concentrate as the control (GNC + C); in the second diet, meat powder and super concentrate (MP + C) were used. The third diet contained groundnut cake and amino acids (GNC + AA); the forth diet contained meat powder and amino acids (MP + AA). The fifth diet contained groundnut cake, meat powder and super concentrate (GNC + MP + C) and the sixth diet contained groundnut cake, meat powder and amino acids (GNC + MP + AA). The formulated rations were randomly assigned for the different sub groups in a completely randomized design of six treatments and three replicates. Weekly feed intake, body weight and mortality were recorded and body weight gain and feed conversion ratio were calculated. At the end of the experiment (49 DOA), nine birds from each treatment were slaughtered. Live body weight, carcass weight, head, shank, and some internal organs (gizzard, heart, liver, small intestine, and abdominal fat pad) weights were taken. For the overall experimental period the (GNC + C +MP) consumed significantly (P≤0.01) the highest cumulative feed while the (MP + AA) group consumed the lowest amount of feed. The (GNC + C) and the (GNC + AA) groups had the heaviest live body weight while (MP + AA) had the lowest live body weight. The overall FCR was significantly (P≤0.01) the best for (GNC + AA) group while the (MP + AA) reported the worst FCR. However, the (GNC + AA) had significantly (P≤0.01) the lowest AFP. The (GNC + MP + Con) group had the highest dressing % while the (MP + AA) group had the lowest dressing %. It is concluded that amino acids can be used instead of super concentrate in broiler feeding with perfect performance and less cost and that meat powder is not advisable to be used with amino acids.

Keywords: broiler chickens, DL-lysine, methionine, performance

Procedia PDF Downloads 267

Authors: Mahnaz Manafi Dizaj Yekan, Mostafa Mazaheri Tehrani, Javad Hesari

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Physicochemical properties of Ultrafiltered White cheese analogues made with substituting 1/3 and 2/3 of the dairy fat with vegetable fat, margarine, were studied during ripening. Results showed replacement of milk fat by margarine made to more hardness and springiness in cheese samples and overcome to softening of texture as one of the main defects of UF white cheeses. Analysis of Fatty acids Profiles of samples fat by Gas Chromatography revealed cheese analogues samples had higher ratio of unsaturated to saturated fatty acids and can led to improve nutritional quality of product. Sensorial characteristics of analogue cheeses were similar to control samples with respect to color but better than control samples in stiffness, while overall acceptance of analogues with 1/3 fat replacement was similar to control cheeses and better than analogue cheeses with 2/3 fat replacement.

Keywords: analogue cheese, uf white cheese, margarine, stiffness, springiness, fatty acids profiles

Procedia PDF Downloads 459

Authors: S. N. Derrar, M. Sekkal-Rahal

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The Nonlinear optics (NLO) technique is widely used in the field of biological imaging. In fact, grafting biological entities with a high NLO response on tissues and cells enhances the NLO responses of these latter, and ameliorates, consequently, their biological imaging quality. In this optics, we carried out a theoretical study, in the aim of analyzing the peptide bonds created between alanine amino acid and both unnatural amino acids: L-Dopa and Azatryptophan, respectively. Ramachandran plots have been performed for these systems, and their structural parameters have been analyzed. The NLO responses of these peptides have been reported by calculating the first hyperpolarizability values of all the minima found on the plots. The use of such unnatural amino acids as endogenous probing molecules has been investigated through this study. The Density Functional Theory (DFT) has been used for structural properties, while the Second-order Møller-Plesset Perturbation Theory (MP2) has been employed for the NLO calculations.

Keywords: biological imaging, hyperpolarizability, nonlinear optics, probing molecule

Procedia PDF Downloads 378