Fatty acids composition ofCaenorhabditis elegansusing accurate mass GCMS-QTOF
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چکیده
منابع مشابه
Fatty Acids Composition of Selected Malaysian Fishes
A comparative study on the fatty acids contents of three Malaysian marine fishes Tenualosa toli (Terubok), Rastrelliger kanagurta (Kembong), Stolephorus baganensis (Bilis) and three freshwater fishes Channa striatus (Haruan), Pangasius hypothalamus (Patin), Clarias macrocephalus (Keli) were carried out. Marine fishes showed more unsaturated fatty acids with 3, 4, 5 and 6 double bonds than in fr...
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In this study, total fatty acid composition and volatile fatty acid of silage species in Turkey was determined by using Gas Chromatography (Shimadzu 15-A). Total lipids were extracted from the corn silage, alfalfa silage and figüre silage samples by the method of Folch et al. Silage species were a total of 15 different fatty acids. These fatty acids between C12 to C24 have changed. Unsaturated ...
متن کاملLipid Profiling of the Carob Fruit (Ceratonia Siliqua L.) Using GC/LC/QTOF Accurate Mass Spectrometry
The carob tree (Ceratonia siliqua L.) is a native of the Mediterranean basin with several applications in the food, textile and cosmetics industries [1]. It belongs to the Caesalpinaceae sub-family of the family Leguminoseae [2].The pods of the carob fruit have long been used as a feed for livestock and in human nutrition, including sweets, biscuits and processed drinks, because of its high sug...
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Background: Sumac (Rhus coriaria L.) belongs to Anacardiaceae family. The dried and powdered fruits are used as a food flavoring and medicinal plant. Objective: In this study, variability of fatty acid composition in some wild sumac fruits were investigated. Method: The samples were collected from their natural origins in central parts of Iran; Isfahan and Markazi province in the September to...
متن کاملchange in fatty acids composition of milk products during the traditional ghee-making process
seasonal variation of fatty acids composition of milk and various milk products have been subjected to many investigations.however ,most of the researches are concerned with a single product and apparantly there is no inforation about the extent and the factors which contribute to changes in fatty acids composition of lipids in the process of ghee-making by the traditional methods.thus compara...
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ژورنال
عنوان ژورنال: Journal of Environmental Science and Health, Part B
سال: 2016
ISSN: 0360-1234,1532-4109
DOI: 10.1080/03601234.2016.1170555