Phospholipids of six seed oils of malvaceae

The phospholipid fractions of six seed oils of the Malvaceae family—Gossypium barbadense (Egyptian cotton),Hibiscus cannabinus (kenaf),Hibiscus sabdarifa (roselle), two varieties ofHibiscus esculentus (okra) andAlthea rosea (ketmia, hollyhock or Egyptian hemp)—have been isolated by silicic acid chromatography. Thin-layer chromatography of these phospholipid fractions revealed that the common phosphatides were cephalins, lecithin (phosphatidylcholine) and some of their lysoforms. There were also some nonpolar constituents, especially phosphatidic acid. Phospholipid fatty acids were prepared by transesterification. Different proportions of three common fatty acids, palmitic, oleic and linoleic, have been found in the six glycerophospholipids.     

Studies on the pigments of some citrus,prune and cucurbit seed oils when processed with or without cottonseed oil

Pigments of citrus, prune and cucurbit fruit seed oils were studied spectrophotometrically. The citrus fruits used were: orange (O), mandarin (M), bitter orange (BO) and lemon (L). The prunes used were apricot (A), peach (P) and plum (PL); while melon (M), watermelon (WM) and Winter squash (S) were the cucurbits. Absorption spectra and Lovibond color were studied for crude, refined and bleached oils. Cottonseed oil (CSO) was mixed with some of the previous oils in the crude state, then refined and bleached. Absorption spectra of the crude fruit seed oils revealed carotenoid pigments at 400, 425, 455 and 480 nm, chlorophyll at 610 and 670 nm and unknown pigments at 525, 570 and 595 nm. Refining did not remove these pigments, whereas bleaching eliminated them completely. In oil mixtures of CSO+A, CSO+M and CSO+S, interference occurred between gossypol ‘360 nm’ from CSO and the pigments of A, M and S seed oils. Refining the oil mixtures removed gossypol, but its effect on carotenoids, chlorophyll and unknown pigments was limited. Bleaching completely removed all these residual pigments. Lovibond color for all bleached oils was very low (0.2–2 yellow). The refined oils, except those containing Winter squash seed oil, were found to have an acceptable color (0.8–15 yellow). Results of the proposed process reveals the possibility of mixing crude edible oil with crude fruit seed oils, then processing the oil mixture by the conventional methods of refining and bleaching.     

Elastohydrodynamic properties of seed oils

The film-forming properties of canola (CAN), soybean (SBO), and jojoba (JO) seed oils under elastohydrodynamic (EHD) conditions were investigated to determine whether differences in their chemical and physical properties affect their EHD properties. Polyalphaolefin (PAO), whose EHD properties have been reported before, was used as the reference synthetic oil. The effect of measurement variables (speed, load, and temperature) on the film thickness of seed oils was consistent with that predicted by EHD theory. Pressure-viscosity coefficients (pvc) calculated from film thickness data at 40°C showed a steady-state value until about 50 nm film thickness, from which the following mean and SD values for CAN, SBO, and JO were obtained (GPa⁻¹): 10.0±0.9,7.6±0.7, and 7.3±0.5, respectively. However, further reduction of film thickness below about 50 nm resulted in an increase of pvc for CAN, but a decrease of pvc for SBO and JO.     

Phenolic compounds in seed oils

Traditionally, phenolic compounds are known to be abundant in fruits, vegetables and cereals. Recently, however, their presence in seed oils has been discovered and this offers interesting nutritional and economical possibilities. The nutritional benefit arises from the high levels of polar antioxidants in crude seed oils, as it is known that these are antioxidants offering health benefits. Economical benefit results when seeds traditionally considered as a waste stream become the source of high value vegetable oils. The main identified phenolic compounds in those oils are discussed, as well as the varying levels of total phenolic compounds as determined by the Total Phenol Content (TPC) assay and by HPLC methods. While not all compounds are yet identified, and further study is needed on this subject, it is clear that the phenolic compounds in seed oils contribute to their oxidative stability and to their nutritional importance. The available data show that phenolic compounds are not only abundant in fruits, cereals and vegetables, but seed oils are also good sources of a variety of these antioxidants, in particular phenolic acids. This gives possibilities for the use of otherwise waste streams, such as fruit seeds, as sources of high value oils, with interesting nutritional properties, including essential fatty acids and antioxidants.     

Wax composition of sunflower seed oils

Waxes are natural components of sunflower oils, consisting mainly of esters of FA with fatty alcohols, that are partially removed in the winterization process during oil refining. The wax composition of sunflower seed as well as the influence of processing on the oil wax concentration was studied using capillary GLC. Sunflower oils obtained by solvent extraction from whole seed, dehulled seed, and seed hulls were analyzed and compared with commercial crude and refined oils. The main components of crude sunflower oil waxes were esters having carbon atom numbers between 36 and 48, with a high concentration in the C₄₀−C₄₂ fraction. Extracted oils showed higher concentrations of waxes than those obtained by pressing, especially in the higher M.W. fraction, but the wax content was not affected significantly by water degumming. The hull contribution to the sunflower oil wax content was higher than 40 wt%, resulting in 75 wt % in the crystallized fraction. The oil wax content could be reduced appreciably by hexane washing or partial dehulling of the seed. Waxes in dewaxed and refined sunflower oils were mainly constituted by esters containing fewer than 42 carbon atoms, indicating that these were mostly soluble and remained in the oil after processing.     

Screening analysis of unknown seed oils

In the present paper, modern tools for the screening analysis of unknown seed oils have been reviewed. The known plant fatty acid structures have been divided into three groups (usual, unusual non-oxygenated, unusual oxygenated fatty acids) and examples for each class are presented. Moreover, the importance of chemotaxonomy for the screening analysis of some lipid components is discussed. The main part of the work is focussed on various aspects of preliminary seed oil analyses for the detection of unusual fatty acids and lipid classes and the analysis of fatty acid derivatives by gas chromatography and gas chromatography/mass spectrometry. Furthermore, some useful methods to obtain rapid information on the configuration of double bonds are cited. The paper concludes with a scheme for the detection of unusual fatty acids and lipid classes in seed oils.     

Studies on minor seed oils XI

Chemical screening of seed oils from six species of different plant families has been carried out by the use of various chromatographic (TLC- GLC) and spectroscopic (UV, IR) techniques. All the seed oils were generally found to contain palmitic, oleic and linoleic acids but the variability in their amounts was encountered in all species. Three seed oils namely, Embelia ribes, Chenopodium album and Alstonia verticillosa, were strikingly rich in oleic-linoleic content (> 61%). A. verticillosa was significantly found comparable with that of groundnut oil with respect to their fatty acid composition, especially to the contents of oleic (～ 54%) and linoleic (～ 20%) acids.     

Nonedible seed oils as insect repellent

Petroleum ether extracts of seeds at 10–1% concentration were tested for insecticidal activity against stored grain insects,Tribolium castaneum Herbst., in the laboratory. About 50 oils were tested, of which ten showed repellent, antifeedant property up to 1% concen-tration.     

Epoxy oleic acid inQuamoclit seed oils

Quamoclit phoenicea Choisy andQuamoclit coccinea Moench. (Syn.Ipomoea coccinea Linn), belonging to the Convolvulaceae plant family, was found to contain palmitic (22.2%, 33.3%), stearic (11.3%, 1.7%) oleic (13.5%, 14.6%), linoleic (40.1%, 30.8%), vernolic (6.4%, 10.2%), arachidic (3.5%, 6.8%) and behenic (3.8%, 2.6%) acids, respectively.     

Fatty acid composition ofcuphea seed oils

Nineteen species of 10 taxonomic sections ofCuphea were analyzed for fatty acid composition of the seed oils. Two sections of the genus,Trispermum andPseudocircaea, previously unreported, are included. Lauric acid is the major component of the seed oil in seven of the species surveyed; capric andmyristic each predominate in five. Linolenic acid, previously thought to be only a trace component ofCuphea seed oils, is the major constituent of two species. Two others are rich in linoleic acid, another minor component of mostCupbea oils.     

γ-Linolenic acid inAcer seed oils

The octadecatrienoic acids inAcer negundo L. (maple family) seed oil include both 9,12,15- (1%) and 6.9,12-(7%) isomers. The chief monoenoic acids identified were 9-octadecenoic (21%), 11-eicosenoic (7%), 13-docosenoic (15%), and 15-tetracosenoic (7%). Also present is a considerable amount of 9,12-octadecadienoic acid. Investigation of ten other Aceraceae revealed their seed oils to have a similar fatty acid composition.     

Optically active trihydroxy acids ofChamaepeuce seed oils

Two trihydroxy acids have been isolated fromChamaepeuce afra (Jacq.) DC, seed oil and identified as (+)-threo-9,10,18-trihydroxyoctadecanoic (phloionolic) acid (9%) and (+)-threo-9,10-,18-trihydroxy-cis-12-octadecenoic acid (14%). The unsaturated acid has not previously been found in nature. Nuclear magnetic resonance, infrared, thin-layer chromatography, optical rotation, and identification of the oxidative cleavage products show that these two trihydroxy components have the structures indicated.Chamaepeuce hispanica DC. seed oil and the seed oil of an unidentifiedChamaepeuce species apparently contain these same two acids but in different proportions fromC. afra oil. Presented at the AOCS Meeting, Philadelphia, October 1966. No. Utiliz, Res Dev. Div., ARS, USDA.     

Vicinally unsaturated hydroxy acids in seed oils

Summary The interference of certain unsaturated hydroxy acids in the Durbetaki method of epoxide determination has been demonstrated. The concentrations of these constituents were determined concurrently with those of epoxy components by measurement of the near infrared spectra of samples before and after treatment with anhydrous ethereal hydrogen chloride. The individual hydroxy esters were separated and isolated from samples of mixed esters by thinlayer chromatography. GLC of these esters resulted in their alteration to conjugated trienoates and gave proof of their conjugated diene hydroxyl structure. Thin-layer chromatographic and infrared studies verified theTrans-trans diene unsaturation of the acid fromDimorphotheca aurantiaca oil and showed that the other hydroxy compounds examined have acistrans diene system. These data suggest that the seed oils ofArtemisia absinthium, Calliandra eriophylla, Balanites aegyptica, Cosmos bipinnatus, and Helianthus annuus contain 9-hydroxy-trans-10-cis-12- and 13-hydroxy-cis-9-trans-11-octadecadienoic acids. Supported by grants from The Hormel Foundation and the National Institutes of Health (Research Grant No. H-3559), and presented in part at the 33rd fall meeting, American Oil Chemists’ Society, Los Angeles, Calif., September 28–30, 1959. Fulbright Scholar to the Hormel Institute, 1958–1960.     

Characteristics of safflower seed oils of turkish origin

Technological characteristics of oils extracted from seventeen varieties of safflower seeds (Carthamus tinctorius L.) of Turkish origin were investigated for their utilization prospects in the food industry and in other industrial sectors. Standard procedures were applied to determine the technological characteristics of seventeen varieties of safflower seeds and the safflower seed oils; fatty acid compositions were determined by gas-liquid chromatography. Results show that safflower seed oils are suitable both for food and industrial purposes.     

Component triacylglycerols of six seed oils of malvaceae

The component triacylglycerols of six seed oils of the Malvaceae family—Gossypium barbadense (Egyptian cotton),Hibiscus cannabinus (kenaf),Hibiscus sabdarifa (roselle), two varieties ofHibiscus esculentas (okra) andAlthea rosea (ketmia, hollyhock or Egyptian hemp)—have been determined by using the lipase hydrolysis technique. The oils were found to contain triacylglycerols belonging to trisaturated (1.0–2.1), disaturated-monounsaturated (12.3–20.9), monosaturated-diunsaturated (42.3–46.6) and triunsaturated (30.1–44.2) types of triacylglycerols.     

Fluorescence screening of antioxidant capacity in pumpkin seed oils and other natural oils

Plant oils provide a rich source of dietary polyunsaturated fatty acids (PUFAs) and mostly lipophilic antioxidants. PUFAs are both in their free form and as components of glycerolipids preferred targets of free radical‐induced oxidation, leading to the formation of highly atherogenic compounds. Thus, stabilization of polyunsaturated lipids by radical scavengers in the oils is important in order to avoid pathophysiological side effects of these essential components of our diet. To determine lipid oxidizability and its inhibition by endogenous antioxidants, we developed a simple fluorescence technique. It is based on solubilisation of the oils in aqueous buffer, labeling of the resulting emulsions with a suitable reporter fluorophore, which reflects lipid oxidation, and continuous monitoring of the decomposition process. Using this method, we found that oxidizability of the oils depended only to a limited extent on the content of lipophilic antioxidants. In addition, a smaller fraction of polar (phenolic) compounds showed comparable protective effects, especially in pumpkin seed oil, which is a non‐refined product therefore containing antioxidative components that are removed from most other edible oils during processing. Therefore, the contribution of these “minor” compounds has to be taken into account when potential biological effects of plant oils are evaluated.     

Unsaponifiable lipid constituents of ten indian seed oils

The unsaponifiable lipid constituents, hydrocarbons, triterpene alcohols and sterols of ten seed oils (Catharanthus roseus, Nymphaea nelumbo, Casuari-na equisetifolia, Lagerstroemia therolli, Prosopisjuliflora, Mimusops elengi, Mimusops hexandra, Ponga-miapinnata, Acrocarpus fraxinifolius, and Bauhinia retusa) were investigated by gas liquid chromatography. Total unsaponifiables ran from 4–14%. Some of the seed oils contained large quantities of jβ-amyrin, α-amyrin and cycloartenol. Acrocarpus fraxinifolius was found to contain 84% of lupeol. Stigmasterol (24-ethyl-22ε-dehydrocholesterol), β-sitosterol (24-ethyl-cholesterol) and campesterol (24-methyl-cholesterol) were the common constituents in all the seed oils. Besides these constituents, tirucallol, taraxerol, ψ-taraxasterol, fucosterol, isofucosterol, avenasterol and cholesterol also were detected in small quantities.     

Compositional variation in seed oils of theCrepis genus

Seed oils from eight species of the genusCrepis (family Compositae) fall into three groups differing in chemical composition. Besides conventional fatty acids the oils contain either vernolic acid (47–68%), crepenynic (36–65%), or both (18–35% vernolic and 7–11% crepenynic). Within any one section of the genus, the oils are chemically similar, among the limited groups of samples examined. No. Utiliz. Res. Dev. Div., ARS, USDA. Crops Research Division, ARS, USDA.     

The occurrence of ricinoleic acid inLinum seed oils

Thirty-oneLinum species, representing each of the 5 taxonomic sections of the genus, were analyzed for fatty acid composition of the seed oils. Linolenic acid was the major component of the seed oil of species from the sectionsLinum andDasylinum, whereas linoleic acid predominated in those from the sectionsSyllinum, Linastrum andCatbartolinum. All 5 species tested from the sectionSyllinum contained ricinoleic acid as a minor component, ranging between 3% and 8% of total fatty acids. Ricinoleic acid was not present in any other species analyzed. An unidentified fatty acid was present as a minor component in species from the sectionsLinum andDasylinum but absent in species from other sections of the genus.     

Fatty acid composition of Iranian citrus seed oils

Fatty acid compositions of seed oils from eight Iranian citrus fruits were determined. The ranges of values for major fatty acids were 21.8–29.4% palmitic, 3.1–7.60% stearic, 0.3–1.3% palmitoleic, 23.5–32.3% oleic, 33.5–39.8% linoleic, and 3.1–7.6% linolenic. Low amounts (up to 0.1%) of myristic and arachidic acids and traces of a few unidentified ones constituted minor fatty acids.