Abstract: European eels (Anguilla anguilla) belong to Anguilliformes order and Anguillidae family. They are generally classified as warm-water fish. Eels have a great commercial value in Europe and Asian countries. Eels can reach high weights, although their commercial size is relatively low in some countries. The capture of larger eels would facilitate the recovery of the species, as well as having a greater number of either glass eels or elvers for aquaculture. In the last years, the demand and the price of eels have increased significantly. However, European eel is considered critically endangered by the International Union for the Conservation of Nature (IUCN) Red List. The biochemical composition of fishes is an important aspect of quality and affects the nutritional value and consumption quality of fish. In addition, knowing this composition can help predict an individual’s condition for their recovery. Fish is known to be important source of protein rich in essential amino acids. However, there is very little information about changes in amino acids composition of European eels with increase in size. The aim of this study was to evaluate the effect of two different weight categories on the amino acids content in muscle tissue of wild European eels. European eels were caught in River Ulla (Galicia, NW Spain), during winter. The eels were slaughtered in ice water immersion. Then, they were purchased and transferred to the laboratory. The eels were subdivided into two groups, according to the weight. The samples were kept frozen (-20 °C) until their analysis. Frozen eels were defrosted and the white muscle between the head and the anal hole. was extracted, in order to obtain amino acids composition. Thirty eels for each group were used. Liquid chromatography was used for separation and quantification of amino a cids. The results conclude that the eels are rich in glutamic acid, leucine, lysine, threonine, valine, isoleucine and phenylalanine. The analysis showed that there are significant differences (p < 0.05) among the eels with different sizes. Histidine, threonine, lysine, hydroxyproline, serine, glycine, arginine, alanine and proline were higher in small eels. European eels muscle presents between 45 and 46% of essential amino acids in the total amino acids. European eels have a well-balanced and high quality protein source in the respect of E/NE ratio. However, eels with higher weight showed a better ratio of essential and non-essential amino acid.
Abstract: Fish is a kind of food that contains many nutritions, one of those is the long chain of unsaturated fatty acids as omega-3 and omega-6 fatty acids and essential amino acid in enough amount for the necessity of our body. Like pelagic fish that found in the sea of Maluku. This research was done to identify fatty acids and amino acids composition in Moonfish (M. maculata) using transesterification reaction steps and Gas Chromatograph-Mass Spectrophotometer (GC-MS) and High-Performance Liquid Chromatography (HPLC). The result showed that fatty acids composition in Moonfish (M. maculata) contained tridecanoic acid (2.84%); palmitoleic acid (2.65%); palmitic acid (35.24%); oleic acid (6.2%); stearic acid (14.20%); and 5,8,11,14-eicosatetraenoic acid (1.29%) and 12 amino acids composition that consist of 7 essential amino acids, were leucine, isoleucine, valine, phenylalanine, methionine, lysine, and histidine, and also 5 non-essential amino acid, were tyrosine, glycine, alanine, glutamic acid, and arginine.Thus, these fishes can be used by the people to complete the necessity of essential fatty acid and amino acid.
Abstract: Highly stable and homogeneously dispersed amino
acid coated silver nanoparticles (ANP) of ≈ 10 nm diameter, ranging
from 420 to 430 nm are prepared on AgNO3 solution addition to gum
of Azadirachta indica solution at 373.15 K. The amino acids were
selected based on their polarity. The synthesized nanoparticles were
characterized by UV-Vis, FTIR spectroscopy, HR-TEM, XRD, SEM
and 1H-NMR. The coated nanoparticles were used as catalyst for the
reduction of methylene blue dye in presence of Sn(II) in aqueous,
anionic and cationic micellar media. The rate of reduction of dye was
determined by measuring the absorbance at 660 nm,
spectrophotometrically and followed the order: Kcationic > Kanionic >
Kwater. After 12 min and in absence of the ANP, only 2%, 3% and 6%
of the dye reduction was completed in aqueous, anionic and cationic
micellar media respectively while, in presence of ANP coated by
polar neutral amino acid with non-polar -R group, the reduction
completed to 84%, 95% and 98% respectively. The ANP coated with
polar neutral amino acid having non-polar -R group, increased the
rate of reduction of the dye by 94, 3205 and 6370 folds in aqueous,
anionic and cationic micellar media respectively. Also, the rate of
reduction of the dye increased by three folds when the micellar media
was changed from anionic to cationic when the ANP is coated by a
polar neutral amino acid having a non-polar -R group.