Pithecolobium dulce II: Lipoids from the Seed

The component fatty acids of P. dulce seed fat has been found to be palmitic 7.2%, stearic 7.1%, arachidic 1.4%, behenic 6.9%, lignoceric 6.2%, oleic 47.3%, linoleic 21.7% and linolenic 1.7%. The phosphatide fatty acids also showed the presence of behenic and lignoceric acids.     

Chemical investigation of the seed-oil ofLeucaena Glauca,Benth.

Summary The fixed oil from the seeds ofLeucaena glauca, Benth. (N. O. Leguminosae) has been studied for its component acids. The fatty acid composition, as determined by the ester-fractionation analysis, was found to be palmitic (12.74%), stearic (5.01%), behenic (3.64%), lignoceric (0.67%), oleic (23.63%), and linoleic (54.31%). The latter unsaturated acids are the major components.     

Mexican prickly poppy seed oil

Summary Oil from the Mexican prickly poppy (Argemone mexicana) seed was found to contain the following percentages of acids: Myristic, 0.3; palmitic, 11.1; stearic, 1.8; lignoceric, 0.1; hexadecenoic, 0.8; oleic, 21.3; and linoleic, 58.6. Ricinoleic and linoleic acids, which had been reported by other investigators (2, 3) as constituents of this oil, were not found in the oil from Mexican seed. Agricultural Chemical Research Division Contribution No. 96.     

Oil content and fatty acid composition of peanuts imported into japan

The oil content and fatty acid composition of Virginia, Runner, and Spanish market types of peanuts imported into Japan were determined. The significant differences among the countries of production were shown in stearic, eicosenoic and lignoceric acid contents of Virginia market type and oil content and palmitic, stearic, oleic, linoleic, eicosenoic, behenic and lignoceric acid contents of Spanish market type. The Spanish market type, as compared with the Virginia market type, was significantly higher in palmitic, stearic, linoleic, arachidic and behenic acid contents and lower in oleic, eicosenoic and lignoceric acid contents on the gross samples.     

Studies on the Seed Fat Composition of Moringaceae family

The component fatty acids of the seed fats of Moringa pterygosperma and Moringa concanensis have been investigated by using the techniques of urea-adduct segregation and quantitative paper chromatography. The present analysis indicates the percentage composition of the mixed fatty acids to be: palmitic 3.1, 11.7; stearic 8.0, 3.8; arachidic 7.8, 2.4; behenic 3.5, 4.1; lignoceric 5.8, 0.6; oleic 71.0, 75.5 and linoleic 0.8, 0.9% respectively.     

Chromatographic Studies of Soybean Oils

Six varieties of soybean cultivated in Pakistan have been studied. These contain 15.9-20.1% oil and their fatty acid composition as determined by GLC is myristic (0.2-0.4%), palmitic (11.7-13.9%), stearic (1.2-5.4%), oleic (21.2-31.8%), linoleic (41.2-53.4%), arachidic (0.2-0.6%), behenic (0.2-0.6%) and lignoceric (0.3-0.5%).     

Fatty acid composition of tamarind kernel oil

The fatty acid composition (% by wt) of Tamarind (Tamarindus indica) kernel oil, as determined by gas liquid chromatography was: trace lauric acid, tracte myristic acid, 14.8% palmitic acid, 5.9% stearic acid, 27.0% oleic acid, 7.5% linoleic acid, 5.6% linolenic acid, 4.5% arachidic acid, 12.2% behenic acid, and 22.3% lignoceric acid.     

Fatty acid composition of buckwheat seed

The embryo, endosperm, testa and pericarp from seeds of three buckwheat species were analyzed for total lipid content and fatty acid composition. The average lipid content of these tissues was 8.2%, 0.4%, 2.0% and 0.5%, respectively. Eighteen fatty acids were tentatively identified in buckwheat oil. The following eight constituted an average of more than 93% of the total acids: palmitic, stearic, oleic, linoleic, linolenic, arachidic, behenic and lignoceric acids. The embryo tissue of cultivated and Tartary buckwheats contained the fewest minor acids with an average of 95% of the acids containing either 16 or 18 carbons. The pericarp, or hull, had a unique composition with higher levels of saturated acids, odd carbon acids and acids of 20 or more carbons than any other tissues. The compositions of the testa and endorsperm were intermediate.     

Influence of Temperature on the Fatty Acid Composition of the Oil From Sunflower Genotypes Grown in Tropical Regions

The influence of temperature on the fatty acid composition of the oils from conventional and high oleic sunflower genotypes grown in tropical regions was evaluated under various environmental conditions in Brazil (from 0° S to 23° S). The amounts of the oleic, linoleic, palmitic and stearic fatty acids from the sunflower oil were determined using gas chromatography (GC). The environment exhibited little influence on the amounts of oleic and linoleic fatty acids in high oleic genotypes of sunflower. In conventional genotypes, there was broad variation in the average amounts of these two fatty acids, mainly as a function of the minimum temperature. Depending on the temperature, especially during the maturation of the seeds, the amount of oleic acid in the oil of conventional sunflower genotypes could exceed 70 %. Higher temperatures led to average increases of up to 35 % for this fatty acid. Although the minimum temperature had the strongest effect on the fatty acid composition, locations at the same latitude with different minimum temperatures displayed similar values for both oleic acid and linoleic acid. Furthermore, minimum temperature had little influence on the amounts of palmitic and stearic fatty acids in the oil.     

Fatty Acid Composition of Winged Bean Seed Oil (Psophocarpus tetragonolobus)

Winged bean seeds (Psophocarpus tetragonolobus) were shown to contain 14.4% of oil on a dry weight basis. Fractionation of this oil by silicic acid column chromatography showed 72.7% neutral lipids, 2.8% of glycolipids and 24.5% of phospholipids. Fatty acid composition of total lipid, neutral and glycolipid showed palmitic acid (12.2-14.0%), stearic acid (3.5-4.3%), oleic acid (36-39%) and linoleic acid (39-42%) as major fatty acids. The phospholipid fraction was slightly different from the rest in containing higher palmitic and lower oleic and linoleic acids.     

Chemical investigation of oil of the seed of “White Todri” (Matthiola incana,R.Br.)

The fixed oil from the seeds of 舠White Todri舡,Matthiola incana, R.Br. (Cruciferae), of Indian origin, has been studied for its component acids. The fatty acid composition was found to be myristic (2.60%), palmitic (4.73%), steric (4.37%), arachidic (2.50%), lignoceric (?) (0.73%), oleic (32.17%), linoleic (21.70%), linolenic (10.70%), erucic (13.10%), and resin acids (7.40%).     

Liquid fuels fromMesua ferrea L. seed oil

Mesua ferrea L. seed oil consists of triglycerides of linoleic, oleic, palmitic and stearic acids. These acids were pyrolyzed separately in the presence of different amounts of solid sodium carbonate. Pyrolysis experiments revealed that linoleic and oleic acids can be converted to hydrocarbons of a wide range of molecular weights by pyrolyzing them with even 1% by wt of sodium carbonate up to a temperature of 500°C, whereas palmitic and stearic acids can be converted to hydrocarbons only by pyrolyzing them with equivalent amounts or more of sodium carbonate up to a temperature of about 650°C. The fractions of boiling range 60–320°C of all of the pyrolytic oils were analyzed for their hydrocarbon types by the method of fluorescent indicator adsorption (FIA). The aromatic contents of the pyrolytic oils of linoleic and oleic acids were found to be much higher than those of palmitic and stearic acids. GS and GC-MS analyses of all the saturate fractions indicated mainly normal alkanes with a carbon number range of 6 to 17.     

Chemical Examination of the Seed Fat of Solanum Ferox L.

From the seeds of Solanum ferox L., a yellow coloured oil has been obtained in 2.7% yield. The fatty acid composition of this oil has been determined and found to be palmitic 12.15%, stearic 9.96%, oleic 39.83% and linoleic acid 38.06%.     

The composition of safflower seed

Safflower has some interesting variations in composition. Current commercial seed types have about 40% hull, 37% oil, and 23% meal. Varities also exist with from 59-18% hull and inversely varying oil and meal percentages. The fatty acid composition of the linoleic acid type oils is quite constant at about 78% linoleic, 11% oleic, 3% stearic, 6% palmitic. Experimental types have been described with about 45% oleic: 45% linoleic, 80% oleic: 10% linoleic, and with 10% stearic. Compositional data are reviewed with particular attention to major and minor constituents (especially linolenic acid) that influence safflower use. W. Utiliz. Res. Dev. Div., ARS, USDA.     

Processing and analysis of onionseed (Allium cepa) and its fixed oil

The characteristics of onionseed (Allium cepa) and its fixed oil are reported. The component fatty acids of the oil by GLC are: palmitic, 7.2%; stearic, 1.2%; oleic, 33.5% and linoleic, 58.1%. The oil was refined and bleached to a light color.     

Study of the seed oil ofSolanum platanifolium sims

Seed oils from species ofSolanum such asS. ferox (1),S. indicum (2),S. nudiflorum (3), andS. chacoense (4,5) have been shown to contain mainly linoleic, oleic, palmitic, and stearic acids. The seed oil fromS. platanifolium contains palmitic, stearic, oleic, linoleic, and hexadecenoic acids, and a mixture of C₂₀-C₃₁ alkanols and sterols.     

Comparison of the Structures of Triacylglycerols from Native and Transgenic Medium-Chain Fatty Acid-Enriched Rape Seed Oil by Liquid Chromatography–Atmospheric Pressure Chemical Ionization Ion-Trap Mass Spectrometry (LC–APCI-ITMS)

The sn position of fatty acids in seed oil lipids affects physiological function in pharmaceutical and dietary applications. In this study the composition of acyl-chain substituents in the sn positions of glycerol backbones in triacylglycerols (TAG) have been compared. TAG from native and transgenic medium-chain fatty acid-enriched rape seed oil were analyzed by reversed-phase high performance liquid chromatography coupled with online atmospheric-pressure chemical ionization ion-trap mass spectrometry. The transformation of summer rape with thioesterase and 3-ketoacyl-[ACP]-synthase genes of Cuphea lanceolata led to increased expression of 1.5% (w/w) caprylic acid (8:0), 6.7% (w/w) capric acid (10:0), 0.9% (w/w) lauric acid (12:0), and 0.2% (w/w) myristic acid (14:0). In contrast, linoleic (18:2n6) and alpha-linolenic acid (18:3n3) levels decreased compared with the original seed oil. The TAG sn position distribution of fatty acids was also modified. The original oil included eleven unique TAG species whereas the transgenic oil contained sixty. Twenty species were common to both oils. The transgenic oil included trioctadecenoyl-glycerol (18:1/18:1/18:1) and trioctadecatrienoyl-glycerol (18:3/18:3/18:3) whereas the native oil included only the latter. The transgenic TAG were dominated by combinations of caprylic, capric, lauric, myrisitic, palmitic (16:0), stearic (18:0), oleic (18:1n9), linoleic, arachidic (20:0), behenic (22:0), and lignoceric acids (24:0), which accounted for 52% of the total fat. In the original TAG palmitic, stearic, oleic, and linoleic acids accounted for 50% of the total fat. Medium-chain triacylglycerols with capric and lauric acids combined with stearic, oleic, linoleic, alpha-linolenic, arachidic, and gondoic acids (20:1n9) accounted for 25% of the transgenic oil. The medium-chain fatty acids were mainly integrated into the sn-1/3 position combined with the essential linoleic and alpha-linolenic acids at the sn-2 position. Eight species contained caprylic, capric, and lauric acids in the sn-2 position. The appearance of new TAG in the transgenic oil illustrates the extensive effect of genetic modification on fat metabolism by transformed plants and offers interesting possibilities for improved enteral applications.     

海南油棕果肉中脂肪酸的成分分析

用乙醚萃取海南油棕果肉中的油脂,油脂中的脂肪酸采用氢氧化钾-甲醇溶液进行甲酯化后,利用气相色谱-质谱联用技术（GC—MS）对其中的脂肪酸成分进行分析。结果分离鉴定出4种脂肪酸成分,它们分别是棕榈酸（45．62％）、油酸（37．70％）、亚油酸（8．39％）、硬脂酸（8．29％）。其中不饱和脂肪酸高达46％以上,有进一步开发利用的潜力。     

Component Acids of Azima tetracantha,lam, Seed Oil

The seed oil of Azima tetracantha, lam, contains the following acids (wt.%): myristic 0.2% palmitic 5.0%, stearic 14.8% arachidic 6.7%, behenic 2.4%, oleic 31.8%, linoleic 18.0% and eicosenoic acid 21.1%.     

Chromatographic Analysis of Myrtus communis Fixed Oil

The fixed oil derived from the berries of Myrtus communis L. (family Myrtaceae) contain the following acids: lauric 1.4%, myristic 1.1%, palmitic 23.9%, stearic 2.8%, oleic 14.3%, linoleic 47.6%, and linolenic 8.9%.