Gotowa bibliografia na temat „Oil sardine”
Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych
Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Oil sardine”.
Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.
Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.
Artykuły w czasopismach na temat "Oil sardine"
1
Pérez-Granados, A. M., M. P. Vaquero i M. P. Navarro. "Comparative Effects of the Fat Extracted from Raw and Fried Sardines Upon Rat Growth and Zinc Bioavailability". Food Science and Technology International 9, nr 4 (sierpień 2003): 285–93. http://dx.doi.org/10.1177/108201303036046.
Pełny tekst źródłaStreszczenie:
Three diets containing 8% olive oil, fresh sardine (Clupea pilchardus) oil and oil from sardines fried in olive oil were prepared. After in vitro digestion, soluble (dialysed and non-dialysed) and insoluble zinc fractions were determined. Fresh sardine oil and oil from sardines fried in olive oil provided more dialysed zinc and less insoluble zinc than 8% olive oil. Three groups of growing rats consumed the diets for 28 days. Food intake and body weight values of rats fed 8% olive oil were significantly higher than those fed fresh sardine oil and slightly lower than those fed oil from sardines fried in olive oil. Animals fed fresh sardine oil exhibited the lowest apparent zinc retention during days 5-12, but absorption efficiency increased during days 21-28 and all groups had similar final zinc absorption and retention values. Animals fed oil from sardines fried in olive oil displayed higher (days 5-12) or similar (days 21-28) apparent zinc absorption and retention values than rats fed 8% olive oil and fresh sardine oil. Hepatic zinc concentrations were higher in rats fed oil from sardines fried in olive oil than fed fresh sardine oil, while all groups showed similar spleenic concentrations. Zinc accumulation in skin was significantly higher in animals fed fresh sardine oil than in those fed oil from sardines fried in olive oil, and their total erythrocyte zinc concentrations were also higher than in rats fed oil from sardines fried in olive oil or on 8% olive oil. In conclusion, a diet high in raw sardine fatty acids can cause excessive zinc accumulation in skin and erythrocytes. However, these negative effects of sardine oil disappear after frying in olive oil.
2
Andriyani, Pitria, Tati Nurhayati i Sugeng Heri Suseno. "Effect of Oxidative Sardin Fish Oil for Food Utilization". Jurnal Pengolahan Hasil Perikanan Indonesia 20, nr 2 (15.08.2017): 275. http://dx.doi.org/10.17844/jphpi.v20i2.17908.
Pełny tekst źródłaStreszczenie:
Sardine is an economic fish industry product in Indonesia. Sardin fish oil of fish meal by-product can be processed into ethyl ester as a food grade product. The purpose of this study were to determine the chemical and physical the best ethyl ester of Semirefined and refined oil from sardine fish meal by-products. Results showed that heavy metals detected was cadmium (Cd) value, i.e. 0.02 ppm. SFA content of crude oil sardines was 29.39% with palmitic acid (16.24%) as the predominant fatty acids. The MUFA content amounted to 14.87% with palmitic acid as the predominant fatty acid (5.76%). The PUFA content were 35.47% with DHA (17.07%) as the predominant fatty acid, while EPA amounted to 13.82%. Semirefined oil transformed into Semirefined ethyl ester oil was the best on oxidative and physical parameters. Oxidation process produced Semirefined ethyl ester with 1.50±0.00 mEq/kg peroxide value (PV), 0.90±0.15% fatty<br />acids (% FFA), 5.46±0.32 mEq/kg Anisidin p-value (p-AV), 8.46±0.32 mEq/kg oxidation (TOTOKS), 62.15±0.27%T viscosity and and 5.65±0,26 cP clarity.
3
Musbah, Muhamad, Sugeng Heri Suseno i Uju Uju. "Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene". Jurnal Pengolahan Hasil Perikanan Indonesia 20, nr 1 (10.05.2017): 45. http://dx.doi.org/10.17844/jphpi.v20i1.16398.
Pełny tekst źródłaStreszczenie:
Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.
4
Pérez-Granados, A. M., M. P. Vaquero i M. P. Navarro. "Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva". Food Science and Technology International 6, nr 5 (październik 2000): 387–97. http://dx.doi.org/10.1177/108201320000600505.
Pełny tekst źródłaStreszczenie:
Three diets were prepared containing 8% olive oil (OO), fresh sardine ( Clupea pilchardus) oil (SO), and oil from sardines fried in olive oil (FSO), respectively. After in vitro digestion, soluble (dialyzed and nondialyzed) and insoluble Ca and P fractions were determined. In vitro Ca availability tended to be higher with SO, and even more so with FSO, than with OO, while that of P increased only slightly with FSO. Growing rats consumed the diets for 28 days. Food intake and body weight increased with FSO more than with OO, but decreased markedly with SO, due to an imbalance in the n-3/n-6 fatty acid ratio. Absorption efficiencies of Ca and P were higher with SO than with the other diets during days 5-12. Because urinary Ca excretion was also greater with SO, apparent retention of both Ca and P was lower with this diet. With SO, carcass content of Ca and P was low but their concentrations were high. Apparent retention of these minerals and their carcass content were similar or higher with FSO than with OO. Therefore, although availability of Ca and P from raw and fried sardine oil diets was sufficient in vitro, consumption of raw sardine oil as the only dietary fat produced changes in calcium and phosphorus bioavailability, an effect of sardine oil which disappeared after frying in olive oil.
5
Riyanto, Joko. "Tampilan Kadar Asam Lemak Omega-3 dan Kolesterol Telur Ayam Konsumsi yang Diberi Ransum Mengandung Limbah Minyak Ikan Lemuru (Sardinella longiceps)". Caraka Tani: Journal of Sustainable Agriculture 21, nr 1 (21.04.2018): 9. http://dx.doi.org/10.20961/carakatani.v21i1.20568.
Pełny tekst źródłaStreszczenie:
The experiment was conducted to find of the effects of using sardine oil in rations on the performance of laying hens and quality eggs, especially the omega-3 fatty acids content in the chicken egg. There were four group of in this experiment: L0 (commercial feed) as control treatment, L1 (L0+5% sardine oil), L2 (L0+10% sardine oil) and L3 (L0+15% sardine oil). Data analyzed Completely Randomized Design (CDR) and each group consisted 24 quails. Results of this research showed that there are has a significant (P<0,05) effects on laying hens performance productions. The used of sardine oil in rations significantly influenced the omega-3 fatty acids and cholesterol content (P<0,05). The omega-3 fatty acid content on the egg consumption from the used of sardine oil in rations was highly (P<0,05) and the cholesterol content lower (P<0,05) than not the used of sardine oil in rations. The result showed that used of sardine oil in rations made the performance of laying hens better than the used of control rations. The increasing of sardine oils usage in rations to increased the omega-3 fatty acids content and to decrease of cholesterol content in the chicken egg. It was concluded that using sardine oil in the rations gave effect on the good performance of laying hens.
6
Hamza-Reguig, Sherazed, Nabila Boukhari Benahmed Daidj, Sabrine Louala, Ahmed Boualga i Myriem Lamri-Senhadji. "Effect of replacing sardine oil with margarine on dyslipidemia, dysglycemia and redox status of adipose tissue in high-fat diet-induced obesity in Wistar rats". Nutrition & Food Science 47, nr 1 (13.02.2017): 2–17. http://dx.doi.org/10.1108/nfs-04-2016-0041.
Pełny tekst źródłaStreszczenie:
Purpose The purpose of this study was to investigate the impact of replacing two different fats on dyslipidemia, glycemic balance and adipose tissue redox status in obese rats. Design/methodology/approach Obesity was induced by feeding a high-mutton-fat diet during three months. An experimental group (n = 24) was divided into two groups that were fed during one month, 20 per cent of margarine or sardine oil. At Day 30, six rats from each group were sacrificed and the remaining rats were then subjected to a change in diet for one month: margarine was replaced by sardine oil and inversely, and then the rats were sacrificed. Three other groups (n = 6), each fed during two months, 20 per cent of margarine, sardine oil or mutton fat, served as controls. Findings Substitution of sardine oil by margarine compared to control sardine oil had increased triacylglycerols (TGs), glycosylated hemoglobin (HbA1c) and isoprostanes (IsoPs) values, but decreased thiobarbituric acid reactive substances (TBARS) and superoxide dismutase activity. Replacing margarine by sardine oil compared to control margarine reduced total cholesterol, TG, HbA1c, TBARS and IsoP contents but enhanced glutathione reductase and peroxidase activities. Nevertheless, comparing with the mutton fat, the two substitutions had improved glycemic and lipidic abnormalities and attenuated lipoperoxidation by enhancing enzymatic antioxidant defense. These favorable effects were better when margarine was replaced by sardine oil. Originality/value Substituting margarine with sardine oil seems to attenuate beneficial cardiometabolic risk markers associated to obesity and potentiate efficiency adipose tissue against the oxidative stress induced by the obesogenic diet.
7
Bija, Stephanie, Sugeng Heri Suseno i Uju Uju. "Purification of Sardine Fish Oil Through Degumming and Neutralization". Jurnal Pengolahan Hasil Perikanan Indonesia 20, nr 1 (28.06.2017): 143. http://dx.doi.org/10.17844/jphpi.v20i1.16501.
Pełny tekst źródłaStreszczenie:
The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,<br />dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.<br /><br />
8
Heri Suseno, Sugeng, Erwanita Dyah Puri Sintoko, Agoes M. Jacoeb i Nadia Fitriana. "Sardine Oil Purification with Winterization". Oriental Journal of Chemistry 33, nr 6 (25.12.2017): 3150–59. http://dx.doi.org/10.13005/ojc/330658.
Pełny tekst źródła
9
García-Moreno, Pedro J., Rocío Morales-Medina, Raúl Pérez-Gálvez, Narcisa M. Bandarra, Antonio Guadix i Emilia M. Guadix. "Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing". International Journal of Food Science & Technology 49, nr 10 (3.03.2014): 2167–75. http://dx.doi.org/10.1111/ijfs.12527.
Pełny tekst źródła
10
Himelda, Himelda, Eko Sri Wiyono, Ari Purbayanto i Mustaruddin Mustaruddin. "ANALISIS SUMBER DAYA PERIKANAN LEMURU (Sardinella lemuru Bleeker 1853) DI SELAT BALI (Analysis of the Sardine Oil (Sardinella lemuru Bleeker 1853) Resources in Bali Strait)". Marine Fisheries : Journal of Marine Fisheries Technology and Management 2, nr 2 (23.01.2013): 165. http://dx.doi.org/10.29244/jmf.2.2.165-176.
Pełny tekst źródłaStreszczenie:
<p>Sardine oil (Sardinella lemuru Bleeker 1853) is the one of fish target of fishermen from Banyuwangi and Jembrana who fish in Bali strait. An in-depth study on current utilization rates and over 6 year period is required to obtain information on utilization of the sardine oil. . This study can be used as a guideline in formulating a policy in fishery management to promote sustainable sardine oil resources in Bali Strait. The purposes of this research were to calculate catch per unit effort (CPUE) of fishing gears, determine the standard fishing gears, determine of the production function, and determine feeding habits of sardine oil by analysing the stomach contents. Compared to other fishing gears, CPUE of purse seine has the highest average which made up 332.2032 metric ton per unit. Based on the calculation of the production function, the value of Cmsy was 88,358.71 metric ton per years, and the value of Emsy was 414.601 units. The analysis of the stomach contents showed that sardine oil’s food was plankton which consisted of phytoplankton and zooplankton. During the 6 year period, utilization of sardine oil resources was still allowed, because the highest catch did not exceed Cmsy. However, to sustain the resources, management and regulation in the use of fishing gears, especially purse seine was still needed. It can be done by renewing the joint decree between Governor of East Java and Bali in 1992.</p><p><br /><strong>Key words:</strong> resources analysis, sardine oil fisheries, Bali Strait</p>
Rozprawy doktorskie na temat "Oil sardine"
1
Fellat-Zarrouck, Khadija. "Etude de corps gras d'origine marocaine : huile d'olive, adultérationsHuile de sardine, Sardina PilchardusHuile d'argan, Argania Spinosa". Aix-Marseille 1, 1987. http://www.theses.fr/1987AIX11102.
Pełny tekst źródłaStreszczenie:
Parametres et criteres de purete pour l'identification de l'huile d'olive et ses adulterations. Identification de 49 acides gras de l'huile de sardine. Identification des principaux constituants de l'huile d'argan et sa valeur nutritive
2
Rodrigues, Ana Sofia de Figueiredo. "Industrial production of omega-3 polyunsaturated fatty acids from fish oil and microalgae". Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5257.
Pełny tekst źródłaStreszczenie:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomiaω-3 polyunsaturated fatty acids (PUFAs) ingredients, especially eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3) are known for its vital and unique role in human health and well-being by an extensive scientific research. These facts are widely spread by media. At present, the major source of ω-3 PUFAs is fish oil from oily fish like sardine (Sardina pilchardus). This work proposes the use of heterotrophic microalgae such as Crypthecodinium cohnii as an alternative source of interest for the commercial production of ω-3 EPA and DHA. It is also suggested the use of a common process suitable for both feedstock. EPA and/or DHA production are accomplished through oil saponification and PUFAs concentration winterization and urea concentration. PUFAs purification by chromatography is only necessary when oil is extracted from fish since fractions obtained from C. cohnii have high proportions in DHA and they do not require further purification steps for food applications. The combination of traditional (seasonal) and alternative sources (year-round) using a common production process shows an economic advange with increasing earnings for market development.
3
Oliveira, Isabel Andreia Carreira de. "Development of bioactive sardine oil based formulations". Master's thesis, 2012. http://hdl.handle.net/1822/23426.
Pełny tekst źródłaStreszczenie:
Dissertação de mestrado em Genética MolecularThe frontier that separates all health and disease status results from the interface of genetics and environment, nature, and nutrition. Nowadays, the nutritional background that constitutes human diet differs from that for which our genetic structure was selected, including in the type and amount of essential fatty acids and in the antioxidant levels of foods. A component generally present in several acute and chronic human diseases is inflammation. Regulation of inflammation is greatly influenced by eicosanoids (associated to cytokine production), which are potent lipid mediators derived from polyunsaturated fatty acids (PUFAs). The beneficial effects of fish oils, intrinsically associated to their contents in PUFAs, has been the subject of intense investigation. In this work, PUFAs enriched oil (sardine oil, SO) and derived ω-3 concentrates were obtained from sardines, one of the fish caught in Portuguese water with the highest content in PUFAs, and their bioactivity was evaluated. In transdermal delivery experiments, SO showed the ability to permeate full thickness pig skin samples and, in parallel, was also easily encapsulated in zein nanoparticles. The anti-inflammatory activity of SO was assessed in normal human skin fibroblasts (BJ5ta cell line) stimulated by a pro-inflammatory cytokine (IL-1β). Incubation with SO lead to a decrease in the inflammatory process in stimulated BJ5ta , determined by a decrease in other pro-inflammatory cytokine, IL-6, quantified by ELISA. Moreover, SO revealed more efficacy than a well known non-steroidal anti-inflammatory compound, piroxicam. As fibroblasts have been implicated as active participants in the immune system, they can be new targets in immunotherapies. In the future, SO incorporation can be associated to a topical formulation, either alone, as their chemical properties facilitate diffusion through skin, or encapsulated. Also, encapsulated SO could be included in an oral delivery system for gradual delivery. SO offers a tremendous number of potential therapeutic applications, with the obvious advantage of being obtained from nature.
A fronteira que separa um estado de saúde de um estado de doença resulta da interface entre a genética, ambiente, natureza e nutrição. Hoje em dia a base nutricional da dieta humana difere daquela para a qual a nossa estrutura genética foi sendo selecionada, principalmente no tipo e quantidade de ácidos gordos essenciais e nos níveis antioxidantes presentes nos alimentos. Uma característica comum de muitas doenças humanas, crónicas ou agudas, é a inflamação. A regulação da inflamação é em grande parte associada aos eicosanóides (envolvidos na produção de citocinas), que são potentes mediadores lipídicos derivados de ácidos gordos polinsaturados. Os efeitos benéficos dos óleos de peixe, intrinsecamente associados ao seu conteúdo em ácidos gordos polinsaturados, têm sido alvo de intensa investigação. Neste trabalho, foram isolados óleo de sardinha, um dos peixes pescados em Portugal mais rico em ácidos gordos polinsaturados, assim como concentrados ω-3 PUFAs, para avaliar a sua bioatividade . Através de experiências transdérmicas com amostras de pele de porco, verificou-se que este óleo foi capaz de atravessar todas as camadas da pele, tendo sido também facilmente encapsulado em nanopartículas de zeína. A atividade anti-inflamatória do óleo de sardinha foi avaliada em fibroblastos humanos isolados de pele normal (linha celular BJ5ta) estimulados por uma citocina pro-inflamatória (IL- 1β). O óleo de sardinha foi capaz de causar uma diminuição do processo inflamatório, determinada pela diminuição de outra citocina pro-inflamatória, IL-6, produzida por fibroblastos de pele em contexto inflamatório. Além do mais, este óleo revelou ser mais eficaz do que o piroxicano, um anti-inflamatório não esteróidal comum. Dado que os fibroblastos têm demonstrado um papel ativo no sistema imunitário, podem vir a tornar-se novos alvos em terapias anti-inflamatórias. No futuro, a incorporação deste óleo pode estar associada a uma formulação tópica, quer contendo o óleo isolado, uma vez que as suas propriedades químicas facilitam a sua difusão através da pele, quer estando encapsulado. Para além disso, este óleo encapsulado poderia também ser adicionado a um sistema de entrega oral para uma libertação gradual do mesmo. O óleo de sardinha oferece um vasto leque de aplicações terapêuticas, com a vantagem de poder ser obtido da natureza.
4
Mohandas, N. N. "Population genetic studies on the oil sardine (Sardinella longiceps)". Thesis, 1997. http://eprints.cmfri.org.in/7078/1/TH-76_Moh.pdf.
Pełny tekst źródłaStreszczenie:
The Indian oil sardine, commercial fishery of India.
Sardinella longiceps, is a major The fishery presently exploited is composed of populations drawn mainly from Mangalore/ Karwar ,Calicut, Cochin and Quilon from the west coast. It is also caught from Mandapam and Madras on the east coast. The oil sardine fishery is exploited and managed as unit stock . In other words , it is assumed t hat the fishery is supported by interbreeding populations . On the contrary , the preliminary morphomeristic studies of its sample populations had revealed that the fishery may be composed of two or more heterogeneous populations (Devanesan and Chidambaram, 1943; Prabhu and Dhulkhed 1972 ; Antony Raja, 1973) . On the other hand,it is well known that a thorough knowledge on the population
genetic structure of the fishery is essential for scientif ic exploitation and conservation of any fishery resources . Besides, a recurring problem inherent with the oil sardine fishery of India is the short and long term fluctuations experienced in its annual abundance. The pr6bable causes of the problem remain undetected and unexplained inspite o f exhaustive information available on its biology and fishery (Anon,1979).
5
Sousa, Filipa Manuela Lopes de. "Nano-system based on sardine oil formulations for pharmaceutical application". Master's thesis, 2013. http://hdl.handle.net/1822/27916.
Pełny tekst źródłaStreszczenie:
Dissertação de mestrado em Biofisica e BionanossistemasThe sardine, one of the most common fish in the Portuguese coast, has important nutritional characteristics, making it an excellent source of proteins, lipids, vitamins and minerals. Besides their nutritional value, it is a food, in general, of easy digestibility with low cholesterol levels. So sardine oil is also an important source of nutrients with a high nutritional value and with proven benefits to health. It is rich in polyunsaturated fatty acids, especially the ω 3 that aids in the reduction of cardiovascular diseases, lowers the levels of cholesterol and has an anti-inflammatory effect. In this project, we used sardine oil, as it is rich in polyunsaturated fatty acids (PUFAs), to evaluate its biological activity through cytotoxicity assays, cellular proliferation, oxidative stress and to encapsulate in zein nanoparticles. For studies of encapsulation of the sardine oil, different formulations were used. The solvents used were two - 75% ethanol and isopropanol 90% - and in some cases a surfactant (SDS) was used to determine what effect this would have. It was found that the nanoparticles could be used for the encapsulation of sardine oil, and these remained stable over six months. Different cell lines were used for this work, namely: human fibroblasts (cell line BJ - 5ta), murine fibroblasts (L929 cell line) and human keratinocytes (NCTC 2455). The cytotoxicity studies showed that the oil from sardines and PUFAs may be toxic to cells from the concentration of 8mg/mL and 0,1mg/mL, respectively. In assays of cellular proliferation within the tested concentrations, the lower concentrations (0.5 and 4mg/mL to SO and 0.025 and 0.1mg/mL for PUFAs) help to increase proliferation, therefore with increasing concentration proliferation is reduced. Oxidative stress assays were conducted to evaluate the protective effect of SO and PUFAs in animal cells after they have been incubated with H2O2. In this case, the behaviour of the compounds is the opposite of the tests of toxicity and proliferation, because the protective effect of oil increases with increasing concentration. The Sardine Oil and the Polyunsaturated Fatty Acids extracted from the Sardine Oil can be used in several topical therapeutics as vitamin supplements through the capsule, through topical applications of creams to help fight infection, among others.
A sardinha, um dos peixes mais comuns na costa Portuguesa, apresenta importantes características nutricionais, constituindo uma excelente fonte de proteínas, lípidos, vitaminas e sais minerais. Além do seu valor nutricional, trata-se de um alimento que é de fácil digestibilidade e com baixos níveis de colesterol. Desta forma, o óleo de sardinha é também uma importante fonte de nutrientes e tem um grande valor nutricional e com benefícios comprovados para a saúde. É rico em ácidos gordos polinsaturados, p.e. ω 3, que auxilia na redução de doenças cardiovasculares, reduz os níveis de colesterol e tem um efeito anti-inflamatório. Neste projeto, foi utilizado o óleo de sardinha, rico em ácidos gordos polinsaturados, (PUFAS), para avaliar a sua atividade biológica, através de ensaios de citotoxicidade, de proliferação celular, de stress oxidativo e para encapsular em nanopartículas de zeína. Para os estudos de encapsulamento do óleo de sardinha, diferentes formulações foram utilizadas. Foram utilizados dois solventes o etanol a 75% e o isopropanol a 90% e em alguns casos foi utilizado um surfactante (SDS) para ver qual o efeito que este iria ter. Verificou-se que o óleo de sardinha foi encapsulado nas nanopartículas e estas mantiveram-se estáveis ao longo de seis meses. Foram utilizadas diferentes linhas celulares para a realização deste trabalho, sendo elas: fibroblastos humanos (linha celular BJ-5ta), fibroblastos de ratinho (linha celular L929) e queratinócitos humanos (NCTC 2455). Através dos estudos de citotoxicidade verificou-se que o óleo de sardinha e PUFAs podem ser tóxicos para as células a partir das concentrações de 8mg/mL e 0.1mg/mL, respetivamente. Nos ensaios de proliferação celular, dentro das concentrações testadas, as concentrações mais baixas (0.5 e 4mg/mL para os SO e 0.025 e 0.1mg/mL para os PUFAs) ajudam no aumento da proliferação, pois com o aumento da concentração há redução da proliferação celular. Ensaios de stress oxidativo foram realizados para avaliar o efeito protetor dos SO e PUFAs em células animais após estas serem incubadas com H2O2. Neste caso, o comportamento dos compostos é o oposto dos ensaios de toxicidade e proliferação, pois o efeito protetor dos óleos aumenta com o aumento da concentração. Os Óleos de Sardinha e os Ácidos Gordos Polinsaturados extraídos do Óleo de Sardinha podem ser usados em várias aplicações terapêuticas, como suplementos vitamínicos através de capsulas, através de cremes para aplicações tópicas para ajudar no combate a infeções, entre outros.
6
Venkita, Krishnan P. "Biochemical genetic studies on the oil sardine, Sardinella longiceps (cuvier and valenciennes, 1847) from selected centres of the west coast of India". Thesis, 1993. http://eprints.cmfri.org.in/7019/1/TH-67_Ven.pdf.
Pełny tekst źródłaStreszczenie:
Fishes have always been an important source of food for mankind.
Naturally, man is much concerned with not only its exploitation but also
its various research aspects such as taxonomy, biology, fishery, aquaculture
and even genetics. Taxonomically, the unit of fishery resources is the species,
a concept developed during the classical periods of Linnaeus, Lamark and
Darwin. The species concept still remains as the corner stone of scientific
research in various aspects of biology. Nevertheless, according to the Darwin's
theory of origin of species and modern theories of evolution, the species
cannot remain as a constant entity. Each species may undergo further evolutionary
changes leading to further speciation. The process and order of
such further speciation is primarily by reproductive isolation and transform ation
of its populations into different races or sub-species and la ter into new species
in an unspecified evolutionary time scale.
7
Borges, C. "Study of sardine oil antioxidant anti-inflammatory properties for the development of topical therapeutic and cosmetic formulations". Master's thesis, 2015. http://hdl.handle.net/1822/35703.
Pełny tekst źródłaStreszczenie:
Dissertação de mestrado em Applied Biochemistry (área de especialização em Biomedicine)In Portugal sardine fishery is one of the oldest and the most important pelagic resource from Portuguese mainland, both economically and socially. The sardines have important nutritional characteristics, being an excellent source of vitamins, proteins, lipids and minerals with proven benefits for human health, being rich in ω-3-PUFAs, namely, EPA and DHA. Studies reported that there is a direct link between a diet enriched in ω-3-PUFAs and the prevention of many diseases such as cardiovascular disease, inflammatory conditions, mental disorders and prevention of various types of cancer. The aim of this work was to characterize the antioxidant and anti-inflammatory role of sardine oil for the development of formulations for topical application. To evaluate the antioxidant and anti-inflammatory effects of sardine oil in skin, human fibroblasts (BJ-5ta), human melanocytes (A375 and B), human keratinocytes (NCTC2544) and human monocytes (THP-1) were used. The cytotoxicity studies showed that for higher concentrations of SO and SO+αT cell viability decreased. However the effect of SO+αT in keratinocytes was the opposite of melanocytes. Regarding PUFAs, concentrations higher than 0.025 mg/ml exhibited toxicity to both cell lines. In proliferation assays, melanocytes suffer an inhibition of cell proliferation at concentrations above 4 mg/ml in SO. However, for the SO+αT cell proliferation increases with increasing concentration. In keratinocytes, the negative effect on cell proliferation when cells were incubated under same conditions was more marked. The cell proliferation profiles with PUFAs and PUFAs+αT were marked by inhibition in both cells lines, with more impact in melanocytes. The lowest concentrations, 0.5 and 4 mg/ml, were tested to evaluate the protective role of sardine oil in the context of induced oxidative stress. Both concentrations were able to protect cells from damage with a more pronounced effect in keratinocytes. Moreover the incubation of cells with the sardine oil was able to induce expression of several cytoprotective enzymes and also the transcription factor Nuclear factor-erythroid-2-related factor 2 (Nrf2) – which plays a crucial role in the coordinated induction of many stress-responsive genes. The lowest concentrations of sardine oil were tested on human fibroblasts and monocytes to evaluate their effect on inflammation and sardine oil showed to have anti-inflammatory potential as it can reduce production of pro-inflammatory cytokine in cells stimulated with LPS. The effect of sardine oil using three different assays (NaOH/DMSO, fluorescence and tyrosinase activity) on melanin synthesis was not clear. Only using the fluorescence based method for melanin assessment, the sardine oil showed to have some positive effect over melanin synthesis in human melanoma cells. The results opened the opportunity to develop new therapeutic and cosmetic applications based on sardine-derived compounds. Their incorporation in topical creams may contribute to a better, more natural treatment of inflammation and in the prevention of skin aging.
Em Portugal continental, a pesca da sardinha é um dos recursos pelágicos mais antigos e importantes, tanto a nível económico como social. As sardinhas têm características nutricionais importantes, sendo uma excelente fonte de vitaminas, proteínas, lipídios e minerais com benefícios comprovados para a saúde humana. A sardinha é rica em ω-3-PUFAs, ou seja, EPA e DHA. Estudos relataram que há uma relação direta entre uma dieta enriquecida em ω-3-PUFAs e a prevenção de muitas doenças, tais como doenças cardiovasculares, doenças inflamatórias, distúrbios mentais e prevenção de vários tipos de cancro. O objetivo principal deste trabalho foi caracterizar o papel antioxidante e anti- inflamatório do óleo de sardinha para futuro desenvolvimento de formulações com aplicação tópica. Para avaliar os efeitos antioxidantes e anti-inflamatórios do óleo de sardinha na pele, foram usadas diversas linhas celulares de origem humana: fibroblastos (BJ-5ta), melanócitos (A375 e B) queratinócitos (NCTC2544) e monócitos (THP-1). Os estudos de citotoxicidade mostraram que, para as concentrações maiores de SO e SO+αT a viabilidade celular diminui. No entanto, o efeito do SO+αT em queratinócitos foi contrário ao que aconteceu nos melanócitos. Em relação às PUFAs concentrações acima de 0,025 mg/ml induziram toxicidade em ambas as linhas celulares. Em ensaios de proliferação, os melanócitos exibiram uma inibição da proliferação celular com óleo de sardinha em concentrações acima de 4mg/ml. Contudo, para SO+αT a proliferação aumentou com o aumento da concentração. Nos queratinócitos, o efeito negativo foi mais acentuado, quando as células foram incubadas sob as mesmas condições. Os perfis da proliferação celular em PUFAs e PUFAs+αT foram marcados pela inibição em ambas as linhas celulares, com mais impacto nos melanócitos. As concentrações mais baixas, 0,5 e 4 mg/ml, foram testadas para avaliar o papel protetor do óleo de sardinha em situação de stress oxidativo. Estas duas concentrações foram capazes de proteger as células contra danos oxidativos, com um efeito mais evidente em queratinócitos. Além disso, a incubação de células com o óleo de sardinha foi capaz de induzir a expressão de várias enzimas citoprotectoras e também o fator de transcrição Nrf2, que desempenha um papel crucial na indução coordenada de genes envolvidos em muitas respostas ao stress oxidativo. As menores concentrações de óleo de sardinha foram testadas em fibroblastos e monócitos humanos em ensaios de inflamação. O óleo de sardinha mostrou ter um potencial efeito anti-inflamatório, uma vez que foi capaz de reduzir a inflamação em células estimuladas com LPS. O efeito do óleo de sardinha estudado com três metodologias diferentes (NaOH/DMSO, fluorescência e atividade de tirosinase), sobre a síntese de melanina não foi claro. Somente usando uma abordagem baseada na fluorescência nos melanócitos humanos (B), o óleo de sardinha mostrou algum efeito positivo sobre a síntese da melanina. Estes resultados criam a possibilidade de desenvolver novas aplicações terapêuticas e cosméticas à base de compostos derivados de sardinha. A sua incorporação em cremes tópicos podem contribuir para um melhor tratamento de inflamação e na prevenção do envelhecimento da pele.
8
Remya, R. "Fisheries and Biology of Oil sardine, Sardinella longiceps (Valenciennes) and Indian mackerel, Rastrelliger kanagurta (Cuvier) from Kochi and Chennai coasts". Thesis, 2016. http://eprints.cmfri.org.in/12836/1/Remya%20R_Thesis.pdf.
Pełny tekst źródłaStreszczenie:
The oil sardine Sardinella longiceps and the Indian mackerel
Rastrelliger kanagurta are tropical coastal and small pelagic fish, forming massive
fisheries in India. They are governed by the vagaries of ocean climatic conditions.
Until the mid 1980s, the oil sardine formed fishery almost exclusively along
southwest coast, and did not form fishery along southeast coast. However oil
sardine emerged as a major fishery in the last 30 years, and the average annual
catch along Tamil Nadu coast alone recorded more than 1 lakh tonnes in the last
five years. The Indian mackerel also formed a major fishery along southwest
coast and a minor fishery along southeast coast. Similar to the oil sardine, the
mackerel also is contributing a major fishery in the last 30 years along the southeast
coast. It is not clear whether stocks of Sardinella longiceps and Rastrelliger
kanagurta in the two regions are the same, and how similar or dissimilar is their
spawning and diet. To understand this, samples of the two species were collected
from Kochi (representing the southwest coast) and Chennai (representing the
southeast coast). The study has attempted a comparison between the fishery as
well as biological parameters namely morphometrics, maturity patterns, diet
composition of the two species along the Kochi and Chennai coasts during 2010-
2012. The study revealed that there has been considerable increase in the landings
of both the species along Kochi and Chennai coasts especially from the mechanised
sector when compared to previous years. The analysis of morphometric characters
showed that Sardinella longiceps and Rastrelliger kanagurta occurring along Kochi
and Chennai coasts belong to a single stock. S. longiceps of both the coasts
spawns once in a year lasting from June to September. The peak spawning period
of R. kanagurta along Kochi was during June-August and along Chennai, during
April-June. The length at first maturity
of mackerel showed much variation during
the period and was lower than that reported during the period prior to the 90s.
The absolute fecundity was within the range of 4,072-63,475 and 10,116-1, 84,350
eggs in the case of S. longiceps and R. kanagurta respectively along both the
coasts. The diet of S. longiceps consisted of phytoplankton as the major share in
both the coasts, and the major phytoplankton species in the diet were almost
the same. The diet of R. kanagurta was much diverse with phytoplankton and
zooplankton, and in this species too, the major species in the diet were almost
the same in the two locations. From the results obtained in the present study, no
significant differences could be observed in the spawning and diet composition
within each of the two species between the two locations. The results further
show that the two species have adapted to the conditions and have established
their populations along the southeast coast of India.
9
Kalajian, Tyler Arek. "Comparative analysis of vitamin D content in sardines canned in olive oil and water". Thesis, 2016. https://hdl.handle.net/2144/16849.
Pełny tekst źródłaStreszczenie:
Vitamin D is a fat-soluble hormone primarily responsible in maintaining plasma calcium and phosphorus homeostasis in humans. Vitamin D insufficiency and deficiency is a global health issue. Very few foods naturally contain vitamin D; a major source is oily fish such as salmon. Several studies have analyzed vitamin D content in various fish, however studies concerning canned fish are lacking. In particular, this study was interested in evaluating the vitamin D content in canned sardines in not only the whole fish but also in the olive oil or water it was canned in. It was hypothesized that the vitamin D content in sardines canned in water would be greater than sardines canned in olive oil due to the fat-soluble nature of vitamin D to be more easily extracted into olive oil than water. Sardines (~100g) canned in olive oil had a slightly greater vitamin D content than the sardines in water (2,555.6±234.2 and 1,993.7±2,411.3 IUs (p<0.05) respectively). An evaluation of the vitamin D3 content in the olive oil and water used to can the sardines revealed 701.4±471.1 and 149.1±42.2 IUs in the total olive oil and water respectively recovered from the cans. It was determined that of the total vitamin D content in the can (sardines in olive oil or water) 20.9%±12.8% of vitamin D3 is found in the olive oil compared to only 14.2%±10.4% (p<0.05) vitamin D3 found in water. These results support the concept that sardines packed in olive oil may have less vitamin D3 than similar sardines packed in water.
The analysis of the sardines revealed that they had more than 13 times the amount of vitamin D3 than that is reported in the USDA table of nutritional facts for canned sardines. This could be because the sardines were caught in the summer months when they are more likely to be consuming food containing vitamin D3 as a result of reduced synthesis of vitamin D3 in zooplankton and other lower life forms that the sardines consume. An alternative explanation for this increase in vitamin D3 content is the process of canning the sardines. Vital Choice, the supplier of the sardines, immediately ices the fish upon retrieval from the ocean (to ensure freshness) and then are canned in less than 5 hours after being caught. This process of freshness preservation could explain why the vitamin D content was so high; possibly an accurate representation of the original vitamin D content in the sardines.
10
Okada, Tomoko. "Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)". Thesis, 2006. http://hdl.handle.net/1957/27326.
Pełny tekst źródłaKsiążki na temat "Oil sardine"
1
Girijakumari, S. The Indian oil sardine, Sardinella longiceps valenciennes: An annotated bibliography. Cochin: Central Marine Fisheries Research Institute, 1990.
Znajdź pełny tekst źródła
2
Zuxinber, Alex. Omega 3 Rich Foods: Flaxseed Oil - Mackerel - Walnuts - Chia Seeds - Salmon - Canola Oil - Fish/Krill Oil - Caviar - Sardines - Roasted Soybeans. Independently Published, 2020.
Znajdź pełny tekst źródłaCzęści książek na temat "Oil sardine"
1
Vaisali, Chandrasekar, Belur D. Prasanna i I. Regupathi. "Screening of Solvents for Deacidification of Sardine Oil". W Recent Advances in Chemical Engineering, 75–80. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1633-2_9.
Pełny tekst źródła
2
Sampath, Charanyaa, N. Anita, B. D. Prasanna i Iyyaswami Regupathi. "Enzymatic Concentration of n−3 Polyunsaturated Fatty Acids from Indian Sardine Oil". W Biotechnology and Biochemical Engineering, 137–43. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1920-3_15.
Pełny tekst źródła
3
Gooch, Jan W. "Sardine Oils". W Encyclopedic Dictionary of Polymers, 645. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_10286.
Pełny tekst źródła
4
Zaki, Shama, Nachiappan Jayabalan, Abdulaziz Al-Marzouqi, Fatma Al-Kiyumi i Ibrahim Al-Anboori. "Reproduction and Feeding of the Indian Oil Sardine Sardinella longiceps Val. from Mahout along the Arabian Sea Coast of Oman". W The Arabian Seas: Biodiversity, Environmental Challenges and Conservation Measures, 499–518. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-51506-5_20.
Pełny tekst źródła
5
"Sardine oils". W Encyclopedic Dictionary of Polymers, 858. New York, NY: Springer New York, 2007. http://dx.doi.org/10.1007/978-0-387-30160-0_10094.
Pełny tekst źródła
6
Hilborn, Ray, i Ulrike Hilborn. "The Forage Fish Rollercoaster". W Ocean Recovery, 119–28. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198839767.003.0011.
Pełny tekst źródłaStreszczenie:
The Forage Fish Rollercoaster. Forage fish are the small fishes such as sardines, anchovy, mackerel, and herring that are among the most abundant fish in the sea and form the base of the fish food chain. They are often the dominant food for predatory fish, marine mammals, and marine birds. Forage fish are used both for direct human consumption and for the production of fishmeal and fish oil used as livestock and aquaculture feed. Many species of forage fish have shown vast cyclical variation in abundance long before industrial fishing began, and this complicates understanding how fishing affects their abundance. A recent concern is the effect that fishing of forage fish has on the abundance of their predators.
7
Mussi, Margherita. "Palaeolithic Art in Isolation: The Case of Sicily and Sardinia". W Palaeolithic Cave Art at Creswell Crags in European Context. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199299171.003.0015.
Pełny tekst źródłaStreszczenie:
The archaeological record of Italy is long and complex, suggesting continuous peopling since the Middle Pleistocene (Mussi 2001; Mussi et al. in press). The evidence of Palaeolithic art, however, is rather restricted: Early Upper Palaeolithic (EUP) art is close to nil, including just a few notched implements; the Middle Upper Palaeolithic (MUP), admittedly, is much richer, with some twenty Gravettian Wgurines, the largest such sample in Western Europe (Mussi et al. 2000; Mussi 2004); parietal art is also documented at Grotta Paglicci, where painted horses and positive handprints were discovered (Boscato and Palma di Cesnola 2000; Zorzi 1962); when Late Upper Palaeolithic (LUP) lithic industries were produced which belong to the Epigravettian, portable and parietal art is known at a number of sites. In the late 1980s, Zampetti (1987) reviewed twenty-one Epigravettian cave sites, and a single open-air site, all of them with zoomorphic art. Three more have been discovered since: Riparo Dalmeri, Riparo di Villabruna, and Grotta di Settecannelle. I will examine below the artistic record of Sicily and Sardinia, both of them at the periphery of Italy, which, in turn, is secluded from Europe by the Alps. My aim is to contrast the effects of geographic isolation, with the circulation of people and ideas, if any, as documented by portable and cave art. Sicily, currently an island of 25; 700km<sup>2</sup> and the largest in the Mediterranean, lies 140 km from Africa, and a few kilometres off southern Italy. The strait of Messina is 3 to 25 km wide, but is far from easy to cross, because of violent tidal currents, and whirlpool, also known as ‘Charybdis’ by Greeks and Romans. The depth is just 72 m at the Sill of Peloro. Because of intense neotectonic activity, however, any palaeogeographic reconstruction is highly speculative. Analysis of the faunal assemblages, which during oxygen isotope stage (OIS) 2 include a limited number of species, none of which is endemic, suggests that intermittent connection with the mainland possibly existed around the Last Glacial Maximum (Mussi et al. in press). The large mammals, found in varying percentages, are the deer, Cervus elaphus, the aurochs, Bos primigenius, the small steppe horse, Equus hydruntinus, and Sus scrofa, the wild boar.
8
Fant, Clyde E., i Mitchell G. Reddish. "Thyatira". W A Guide to Biblical Sites in Greece and Turkey. Oxford University Press, 2003. http://dx.doi.org/10.1093/oso/9780195139174.003.0048.
Pełny tekst źródłaStreszczenie:
The ancient city of Thyatira, known for being one of the cities named in the book of Revelation, continues today as the modern city of Akhisar. A wealthy commercial city in antiquity, the city today is a modern one with a population of more than 80,000. Agriculture is a large part of the economy of the area, with major crops of olives, olive oil, wheat, cotton, grapes, melons, and raisins. The region is especially famous for its tobacco production. Akhisar is located in western Turkey, approximately 30 miles from the Aegean coast and 50 miles northeast of Izmir on highway 565. Situated on the broad Akhisar Plain, the city was in the northern part of the ancient kingdom of Lydia. Because of its location in the center of the large level plain, the city had few natural defenses. Archaeological evidence demonstrates that a settlement existed here as early as 3000 B.C.E. During the 5th century B.C.E., the Persians gained control of the area, followed by Alexander the Great toward the end of the 4th century. At the beginning of the 3rd century, the Seleucid ruler Seleucus I Nicator refounded the city and apparently settled Macedonian soldiers in the city. Serving as a military outpost, Thyatira became a part of the Pergamene kingdom under the Attalid rulers by 189 B.C.E. (if not earlier). After Attalus III bequeathed his Pergamene kingdom to the Romans in 133 B.C.E., the Romans established the province of Asia in 129 B.C.E., and Thyatira came under Roman rule. Located at the crossroads of the major routes leading northwest to Pergamum, southeast to Sardis, and southwest to Magnesia and Smyrna, Thyatira became an important trade, industrial, and commercial center. Inscriptional evidence indicates that the city was host to numerous trade guilds, which functioned as social, civic, and religious clubs or organizations. Among the guilds represented at Thyatira were the guilds of coppersmiths, tanners, leatherworkers, dyers, wool workers, and linen workers. The wool and textile industries were particularly strong in Thyatira, as was also the production of purple dye. During the Roman era the city prospered. Inscriptions discovered in the city mention the existence of three gymnasiums, a colonnaded portico of one hundred columns, stoas, shops, and shrines to the sun god Apollo Tyrimnaeus and to Artemis Boreitene.
Streszczenia konferencji na temat "Oil sardine"
1
Bailore, Niveditha Nagappa, Balladka Kunhanna Sarojini, Pushparekha i Bello Kabiru. "Customized eco-friendly UV-B filtering films from vital collagen isolated from Arabian Sea fish Indian oil sardine (Sardinellalongiceps)". W PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON PHYSICS OF MATERIALS AND NANOTECHNOLOGY ICPN 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0009427.
Pełny tekst źródła
2
Sathyamurthy, Ravishankar, S. CHANDRA SEKHAR i M. Venkatesan PhD. "Prediction of Biodiesel Production from Sardine Fish Oil Methyl Ester Using Microwave Assisted Transesterification Method Using Response Surface Methodology". W SAE Powertrains, Fuels & Lubricants Digital Summit. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2021. http://dx.doi.org/10.4271/2021-01-1202.
Pełny tekst źródła
3
Mathew, Bruce, i P. Sumathi. "A generic predictive knowledge management model for fisheries with special emphasis to the catch of oil-sardine along the south-west coast of India". W 2015 International Conference on Advanced Computing and Communication Systems (ICACCS). IEEE, 2015. http://dx.doi.org/10.1109/icaccs.2015.7324068.
Pełny tekst źródła
4
Lozano, Olga M., Michele Salis, Alan A. Ager, Fermin Alcasena Urdiroz, Bachisio Arca, Mark A. Finney, Valentina Bacciu i Donatella Spano. "Spatiotemporal variations in wildfire regime and exposure for Sardinia, Italy". W Secondo Congresso Internazionale di Selvicoltura = Second International Congress of Silviculture. Accademia Italiana di Scienze Forestali, 2015. http://dx.doi.org/10.4129/2cis-ol-var.
Pełny tekst źródła