GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia
The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yisak, Hagos [verfasserIn] Yaya, Estifanos Ele [verfasserIn] Chandravanshi, Bhagwan Singh [verfasserIn] Redi-Abshiro, Mesfin [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food composition and analysis - Orlando, Fla. : Academic Press, 1987, 107 |
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| Übergeordnetes Werk: |
volume:107 |
| DOI / URN: |
10.1016/j.jfca.2022.104405 |
|---|
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| 245 | 1 | 0 | |a GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia |
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| 520 | |a The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. | ||
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| 650 | 4 | |a Brown teff grain | |
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10.1016/j.jfca.2022.104405 doi (DE-627)ELV056641109 (ELSEVIER)S0889-1575(22)00023-0 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Yisak, Hagos verfasserin aut GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. White teff grain Brown teff grain Teff [ Fatty acids GC–MS Ethiopia Yaya, Estifanos Ele verfasserin aut Chandravanshi, Bhagwan Singh verfasserin (orcid)0000-0003-3240-1629 aut Redi-Abshiro, Mesfin verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 107 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:107 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 107 |
| spelling |
10.1016/j.jfca.2022.104405 doi (DE-627)ELV056641109 (ELSEVIER)S0889-1575(22)00023-0 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Yisak, Hagos verfasserin aut GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. White teff grain Brown teff grain Teff [ Fatty acids GC–MS Ethiopia Yaya, Estifanos Ele verfasserin aut Chandravanshi, Bhagwan Singh verfasserin (orcid)0000-0003-3240-1629 aut Redi-Abshiro, Mesfin verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 107 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:107 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 107 |
| allfields_unstemmed |
10.1016/j.jfca.2022.104405 doi (DE-627)ELV056641109 (ELSEVIER)S0889-1575(22)00023-0 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Yisak, Hagos verfasserin aut GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. White teff grain Brown teff grain Teff [ Fatty acids GC–MS Ethiopia Yaya, Estifanos Ele verfasserin aut Chandravanshi, Bhagwan Singh verfasserin (orcid)0000-0003-3240-1629 aut Redi-Abshiro, Mesfin verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 107 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:107 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 107 |
| allfieldsGer |
10.1016/j.jfca.2022.104405 doi (DE-627)ELV056641109 (ELSEVIER)S0889-1575(22)00023-0 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Yisak, Hagos verfasserin aut GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. White teff grain Brown teff grain Teff [ Fatty acids GC–MS Ethiopia Yaya, Estifanos Ele verfasserin aut Chandravanshi, Bhagwan Singh verfasserin (orcid)0000-0003-3240-1629 aut Redi-Abshiro, Mesfin verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 107 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:107 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 107 |
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GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia |
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GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia |
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Yisak, Hagos |
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Journal of food composition and analysis |
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Yisak, Hagos Yaya, Estifanos Ele Chandravanshi, Bhagwan Singh Redi-Abshiro, Mesfin |
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Yisak, Hagos |
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10.1016/j.jfca.2022.104405 |
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gc-ms profiling of fatty acids and nutritional properties of the white and brown teff [ eragrostis tef (zuccagni) trotter] varieties cultivated in different parts of ethiopia |
| title_auth |
GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia |
| abstract |
The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. |
| abstractGer |
The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. |
| abstract_unstemmed |
The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health. |
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| title_short |
GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [ Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia |
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Yaya, Estifanos Ele Chandravanshi, Bhagwan Singh Redi-Abshiro, Mesfin |
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2024-07-06T20:59:03.528Z |
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