Determination of the fatty acid composition of canola,flax, and solin by near-infrared spectroscopy

The ability to rapidly measure key FA in oilseed crops would assist in the administration of identity-preserved systems in the grain-handling system or in selection systems in plant-breeding programs. This study shows near-infrared reflectance (NIR) spectroscopy to be a reliable method of determining FA composition in canola, flax, and solin (low-linolenic flax), for oleic acid, linoleic acid, linolenic acid, and iodine value, and to a limited extent for saturated fat. Samples from cultivar trials, harvest surveys, and export shipments were scanned on a NIRSystems 6500 spectrometer (Silver Spring, MD), and calibrations were developed and optimized using modified partial least squares. SE of prediction results for prediction sets of canola, flax, and solin, were, respectively: oleic acid (0.77, 1.03, 0.62%); linoleic acid (0.71, 1.20, 0.37%); linolenic acid (0.42, 0.62, 0.08%); saturated FA (0.23, 0.39, 0.31%); and iodine value (0.63, 0.95, 0.43 units). This paper was previously presented at the 93rd AOCS Annual Meeting & Expo in Montréal, Québec, Canada, May 5–8, 2002, as part of the symposium entitled Use of Spectroscopic Methods to Determine the Fatty Acid Composition of Oils and Oilseeds.     

Genetic diversity for lipid content and fatty acid profile in rice bran

Rice (Oryza sativa L.) bran contains valuable nutritional constituents, which include lipids with health benefits. A germplasm collection consisting of 204 genetically diverse rice accessions was grown under field conditions and evaluated for total oil content and fatty acid (FA) composition. Genotype effects were highly statistically significant for lipid content and FA profile (P<0.001). Environment (year) significantly affected oil content (P<0.05), as well as stearic, oleic, linoleic, and linolenic acids (all with P<0.01 or lower), but not palmitic acid. The oil content in rice bran varied relatively strongly, ranging from 17.3 to 27.4% (w/w). The major FA in bran oil were palmitic, oleic, and linoleic acids, which were in the ranges of 13.9–22.1, 35.9–49.2, and 27.3–41.0%, respectively. The ratio of saturated to unsaturated FA (S/U ratio) was highly related to the palmitic acid content (r ²=0.97). Japonica lines were characterized by a low palmitic acid content and S/U ratio, whereas Indica lines showed a high palmitic acid content and a high S/U ratio. The variation found suggests it is possible to select for both oil content and FA profile in rice bran.     

Rubber seed oil quality assessment and authentication

Physicochemical and instrumental characterization of rubber (Hevea brasiliensis Müll. Arg.) seed oil (RSO) was carried out for the purposes of quality assessment, identification, and authentication. Properties such as color (Lovibond), specific gravity, percent FFA (as oleic acid), acid value, saponification value, iodine value, and viscosity were determined. FA composition and M.W. averages of RSO were determined using GLC and gel permeation chromatography (GPC), respectively. Structural features of RSO were also determined using FTIR, ¹H NMR, and ¹³C NMR spectroscopy. The natural form of RSO is highly acidic (acid value≈43.6 mg KOH/g). The saturated FA are palmitic (17.50%) and stearic (4.82%), and the main unsaturated FA are oleic (25.33%), linoleic (37.50%), and linolenic (14.21%). The oil can be classified as semidrying. GPC shows an unusual peak that is due to a very high M.W. (≈38,800) fraction that is not found in the chromatogram of known vegetable oils and is therefore unique to RSO. FTIR, ¹H NMR, and ¹³C NMR analyses confirmed that RSO is composed mainly of TAG of saturated and unsaturated FA. Functional groups such as carbonyl, olefinic unsaturation, esters, glyceryl, methylene, and terminal methyl that are present in vegetable oils are also present in RSO.     

The fatty acid composition of the seed fat from Swietenia macrophylla

Summary A light yellow oil was isolated in 50% yield from the decorticated seeds ofSwietenia macrophylla kina grown in India. The unrefined oil had a slightly bitter taste and an iodine value of 109.7. Other properties are reported. By means of spectrophotometry, fractional crystallization, and methyl ester distillation, the oil was found to have the following fatty acid composition (as %): palmitic, 12.50; stearic, 16.42; arachidic, 0.56; oleic, 25.30; linoleic, 33.87; linolenic, 11.32. These values for linoleic and linolenic acid differ considerably from those previously reported for an oil from the same species grown in Mexico.     

Effects of Vegetable Oil Composition on Epoxidation Kinetics and Physical Properties

In this article, we investigate the role of triacylglycerol composition on the properties of epoxidized vegetable oils and the kinetics of the epoxidation process under conditions comparable to commercial epoxidation. Commodity soybean oil (24% oleic acid, 50% linoleic acid, and 7% linolenic acid), high‐oleic soybean oil (75% oleic acid, 8% linoleic acid, and 2.5% linolenic acid), and linseed oil (11% oleic acid, 15% linoleic acid, and 64% linolenic acid) were each epoxidized to various extents. Epoxidation rate, viscosity, differential calorimetry, and X‐ray diffraction data are presented for these oils and interpreted in the context of their fatty acid profile (mostly oleic, linoleic, or linolenic). While fully epoxidized soybean oil is widely commercially available and used in an increasing array of industrial applications, information relating to partially epoxidized oils and epoxidized oils of other cultivars is less well known.     

Determination of the fatty acid profile by 1H‐NMR spectroscopy

The common unsaturated fatty acids present in many vegetable oils (oleic, linoleic and linolenic acids) can be quantitated by ¹H‐nuclear magnetic resonance spectroscopy (¹H‐NMR). A key feature is that the signals of the terminal methyl group of linolenic acid are shifted downfield from the corresponding signals in the other fatty acids, permitting their separate integration and quantitation of linolenic acid. Then, using the integration values of the signals of the allylic and bis‐allylic protons, oleic and linoleic acids can be quantitated. The procedure was verified for mixtures of triacylglycerols (vegetable oils) and methyl esters of oleic, linoleic and linolenic acids as well as palmitic and stearic acids. Generally, the NMR (400 MHz) results were in good agreement with gas chromatographic (GC) analyses. As the present ¹H‐NMR‐based procedure can be applied to neat vegetable oils, the preparation of derivatives for GC would be unnecessary. The present method is extended to quantitating saturated (palmitic and stearic) acids, although in this case the results deviate more strongly from actual values and GC analyses. Alternatives to the iodine value (allylic position equivalents and bis‐allylic position equivalents) can be derived directly from the integration values of the allylic and bis‐allylic protons.     

Partial hydrogenation of linseed oil by a continuous process

Summary Alkali refined linseed oil was partially hydrogenated, using both continuous and batch processes. The continuous process was carried out in a series of Votator machines, using Rufert nickel catalyst, presures up to 145 psig. and temperatures up to 400°F. The continuous hydrogenation of linseed oil under the most selective conditions possible, using the Votator equipment, shows little selectivity between the linolenic and linoleic acid radicals. A pronounced selectivity is observed between oleic and the more unsaturated acid radicals. Under selective conditions of hydrogenation of linseed oil about 31% of the hydrogenated linolenic acid radical is transformed into 9–15 linoleic acid while the remainder of the linolenic acid goes to oleic acid in either one or two steps. Batch hydrogenation yields oils of superior nonyellowing characteristics over comparable oils prepared by the continuous process. The hydrogenated linseed oils were tested in both clear and pigmented alkyds where they displayed superior non-yellowing characteristics over the original linseed oil and, in many instances, over that of soya bean oil. The yellowing of oils and alkyds appears to be a function of both 1) the quantity of fatty acids more unsaturated than oleic present in the oil and 2) the ratio of the quantity of linolenic acid radicals to linoleic acid radicals present. Presented at 21st fall meeting, American Oil Chemists' Society, Chicago, Oct. 20–22, 1947.     

Analysis of volatile compounds and triacylglycerol composition of fatty seed oil gained from flax and false flax

Linseed (Linum usitatissimum, L.) and camelina (Camelina sativa, L.) are ancient crops containing seed oils with a high potential for nutritional, medicinal, pharmaceutical and technical applications. In the present study, linseed and camelina oils of plant varieties grown under Central European climate conditions were examined with respect to their volatile and triacylglycerol (TAG) components. Solid‐phase microextraction was applied to the study of volatile compounds of several linseed and camelina oils, which have not been described prior to this publication. Hexanol (6.5–20.3% related to the total level of volatiles), trans‐2‐butenal (1.3–5.0%) and acetic acid (3.6–3.8%) could be identified as the main volatile compounds in the linseed oil samples. Trans‐2‐butenal (9.8%) and acetic acid (9.3%), accompanied by trans,trans‐3,5‐octadiene‐2‐one (3.8%) and trans,trans‐2,4‐heptadienal (3.6%), dominated the headspace of the examined camelina oil samples. TAG were analysed by MALDI‐RTOF‐MS and ESI‐IT‐MS, providing information about the total TAG composition of the oils as well as the fatty acid composition of the individual components. More than 20 TAG could be identified directly from whole linseed oil samples, mainly composed of linolenic (18:3), linoleic (18:2) and oleic (18:1) acid, and to a lesser degree of stearic (18:0) and palmitic (16:0) acid. While in linseed these TAG comprise more than 60% of the oils, Camelina sativa exhibited a wider range of more than 50 constituents, with a considerable amount (>35%) of TAG containing gadoleic (20:1) and eicosadienoic (20:2) acid.     

Palm oil analysis in adulterated sesame oil using chromatography and FTIR spectroscopy

This study highlights the application of two analytical techniques, namely GC‐FID and FTIR spectroscopy, for analysis of refined‐bleached‐deodorized palm oil (RBD‐PO) in adulterated sesame oil (SeO). Using GC‐FID, the profiles of fatty acids were used for the evaluation of SeO adulteration. The increased concentrations of palmitic and oleic acids together with the decreased levels of stearic, linoleic, and linolenic acids with the increasing contents of RBD‐PO in SeO can be used for monitoring the presence of RBD‐PO in SeO. Meanwhile, FTIR spectroscopy combined with multivariate calibration of partial least square (PLS) has been successfully developed for the detection and quantification of RBD‐PO in SeO using the combined frequencies of 3040–2995, 1660–1654, and 1150–1050 cm^?1. The values of coefficient of determination (R²) for the relationship between actual versus FTIR‐calculated values of RBD‐PO in SeO and root mean square error of calibration (RMSEC) obtained are 0.997 and 1.32% v/v, respectively. In addition, using three factors, the root mean square error of prediction (RMSEP) value obtained using the developed PLS calibration model is relatively low, i.e., 1.83% v/v. Practical Application: The adulteration practice is commonly encountered in fats and oils industry. It involves the replacement of high value edible oils such as sesame oil with the lower ones like palm oil. Gas chromatography and FTIR spectroscopy can be used as reliable and accurate analytical techniques for detection and quantification of palm oil in sesame oil.     

Characteristics and composition of indian wood apple seed and oil

Indian wood apple seed (Feronia elephantum Correa) constituting 6% (dry weight basis) of the fruit, contains 34% oil and 28% protein. The kernel comprises 62% of the seed. The oil is yellow with an iodine value 131, saponification value 192, unsaponifiable matter 1%. Fatty acid profile of oil by GLC is: palmitic 19.3, stearic 7.3, oleic 27.2, linoleic 19.8 and linolenic 26.4%.     

Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low Trans soybean oils

Soybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated for triacylglycerol (TAG) structure, stereospecific analysis, fatty acids, solid fat index, and odor attributes in room odor tests. Trans fatty acid contents were 17 and 43.5% for the commercially hydrogenated oils and 9.8% for both electrochemically hydrogenated products. Compositional analysis of the oils showed higher levels of stearic and linoleic acids in the electrochemically hydrogenated oils and higher oleic acid levels in the chemically hydrogenated products. TAG analysis confirmed these findings. Monoenes were the predominant species in the commercial oils, whereas dienes and saturates were predominant components of the electrochemically processed samples. Free fatty acid values and peroxide values were low in electrochemically hydrogenated oils, indicating no problems from hydrolysis or oxidation during hydrogenation. The solid fat index profile of a 15∶85 blend of electrochemically hydrogenated soybean oil (IV=90) with a liquid soybean oil was equivalent to that of a commercial stick margarine. In room odor evaluations of oils heated at frying temperature (190°C), chemically hydrogenated soybean oils showed strong intensities of an undesirable characteristic hydrogenation aroma (waxy, sweet, flowery, fruity, and/or crayon-like odors). However, the electrochemically hydrogenated samples showed only weak intensities of this odor, indicating that the hydrogenation aroma/flavor would be much less detectable in foods fried in the electrochemically hydrogenated soybean oils than in chemically hydrogenated soybean oils. Electrochemical hydrogenation produced deodorized oils with lower levels of trans fatty acids, compositions suitable for margarines, and lower intensity levels of off-odors, including hydrogenation aroma, when heated to 190°C than did commercially hydrogenated oil.     

Fatty acids of the seeds of <Emphasis Type="Italic">Origanum onites</Emphasis> L. and <Emphasis Type="Italic">O. vulgare</Emphasis> L.

Seed oils of Origanum onites L. from the Antalya and Mugla regions and O. vulgare L. from the Kirklareli region of Turkey were extracted with hexane in a Soxhlet apparatus. The oil yields were 14.1–20.0 and 18.5%, respectively. FA compositions of the seed oils were determined by GC and GC/MS. Twenty FA were identified in both O. onites and O. vulgare seeds. The major FA of both species were linolenic (56.3–57.0%; 61.8%), linoleic (21.5–21.7%; 18.8%), oleic (8.7–8.9%; 5.9%), palmitic (5.9–6.5%; 5.5%), stearic (2.1–2.4%; 2.1%), and (Z)-11-octadecenoic (0.6–0.8%; 0.5%), respectively.     

Fatty acid development in a soybean mutant with high stearic acid

The fatty acid composition of developing soybean (Glycine max [L.] Merrill) seeds was evaluated in the mutant line, A6, and its parent, FA8077. Seeds of both lines were harvested at 2-day intervals from 15 to 39 days after flowering (DAF) and at 4-day intervals from 39 DAF until maturity. Significant differences between the two lines were observed for stearic and oleic acid percentages at 19 DAF. The maximum difference between the lines was at 25 DAF, when A6 had 45.4% and FA8077 had 4.1% stearic acid. The increase in stearic acid percentage in A6 was accompanied by a decrease in oleic acid to 16.8% at 25 DAF, compared with 53.7% oleic acid for FA8077. The two lines did not differ in development of palmitic, linoleic and linolenic acids. The protein and oil content of mature seeds were similar for the two lines.     

Molecular mapping and identification of soybean fatty acid modifier quantitative trait loci

Altering FA content in soybean [Glycine max (L.) Merr.] oil for improved functionality is a research goal of many soybean breeders. Several of the genes that alter palmitic, stearic, oleic, linoleic, and linolenic acids are modifier genes with small effects, causing these FA traits to act as quantitative traits. The objective of this study was to identify modifier FA quantitative trait loci (QTL) in soybean. A recombinant inbred line population was created from two prominent ancestors of currently available U.S. cultivars (Essex and Williams) and grown in five environments. One hundred simple sequence repeat markers spaced throughout the genome were mapped in this population. QTL were found for all five FA traits on the soybean linkage groups C2, D2, D1b, F, K, and L. A single marker interval on linkage group L contained the largest QTL for palmitic (r ²=13.1%), oleic (r ²=35.3%), linoleic (r ²=50.5%), and linolenic acids (r ²=24.8%); however, this interval also contained the gene for growth habit (Dt1) and was significantly associated with maturity. Other modifier QTL found in this study may be of use in marker-assisted selection to enable breeders to increase genetic gains for desirable FA composition of soybean.     

棉籽酸化油的理化性质及脂肪酸组成分析

采用气相色谱法分析了棉籽酸化油的脂肪酸组成,并对其理化性质进行了研究。分析结果表明,棉籽酸化油的含油率为91.33%,酸值为144.35mgKOH/g,碘值为116.58gI2/100g,皂化值为199.80mgKOH/g;其主要脂肪酸为棕榈酸(21.29%)、硬脂酸(2.29%)、油酸(23.72%)、亚油酸(50.23%)和亚麻酸(0.39%),其中不饱和脂肪酸的含量高达74%,具有很高的工业利用价值。     

The development and application of novel vegetable oils tailor‐made for specific human dietary needs

Conventional edible oils, such as sunflower, safflower, soya bean, rapeseed (canola) oils, were modified to obtain high‐oleic, low‐linoleic or even low‐linolenic oils. The aim was to develop salad, cooking and frying oils, that are very stable against lipid peroxidation. They are also suitable for margarine blends, as additives to cheeses and sausages, or even as feed components. Oils containing higher amounts of medium‐chain length or long‐chain polyunsaturated fish oil fatty acids are suitable as special dietetic oils or as nutraceuticals. High‐stearic oils are designed as trans‐fatty acid‐free substitutes for hydrogenated oils. New tailor‐made (designer) oils are thus a new series of vegetable oils suitable for edible purposes, where conventional oils are not suitable.     

FA composition and regiospecific analysis of Acer saccharum (sugar maple tree) and Acer saccharinum (silver maple tree) seed oils

GC analysis was performed to determine regiospecific distribution and FA composition in seed oils of the Aceraceae species, Acer saccharum and A. saccharinum. The oil content in the seeds was low at 5.0% in A. saccharum and 5.8% in A. saccharinum, and the main FA were linoleic (30.8 and 29.4%), oleic (21.3 and 27.6%), palmitic (10.1 and 10.5%), and cis-vaccenic (9.4 and 7.9%) acids, respectively. In addition, both oils contained long-chain monoenes of the n−9 and n−7 groups, including 11-eicosenoic, 13-docosenoic, 15-tetracosenoic, 13-eicosenoic, and 15-docosenoic acids, whereas γ-linolenic acid accounted for 0.8% of total FA in A. saccharum, and 0.5% in A. saccharinum. Regiospecific analysis, performed using the methodology of dibutyroyl derivatives of MAG, indicated that linoleic, oleic, and linolenic acids were mainly esterified at the internal position of TAG in both seed oils, whereas long-chain monoenes of the n−7 group were almost exclusively esterified on the external positions.     

Characteristics and compositions ofCarissa spinarum,Leucaena leucocephala andPhysalis minima seeds and oils

The seeds and extracted oils ofCarissa spinarum (Apocynaceae), (I),Leucaena leucocephala (Leguminosae) (II) andPhysalis minima (Solanaceae) (III) were analyzed for characteristics and compositions. The seeds of I, II and III contained 22.4, 6.4 and 40.0% oil and 10.1, 27.6 and 17.9% protein, respectively. The oils of I, II and III had, respectively, iodine values 70.1, 113.5 and 122.5; saponification values 186, 188 and 189; unsaponifiable matter 5.2, 2.5 and 0.8%, and the following fatty acid compositions (area %): palmitic 12.6, 14.2, 10.5; stearic 7.6, 6.1, 8.6; oleic 72.7, 20.1, 17.3; linoleic 5.2, 53.8, 61.4; linolenic 0.9, 1.8, 0.0, and arachidic 1.0, 2.3, 0.0. II contained 1.7% lignoceric acid. III contained small amounts of hexadecenoic (0.1%), epoxy (0.6%) and hydroxy (1.5%) fatty acids.     

Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina

Any new crop for which there is a market, and which appears to be adapted to the region, would be attractive to replace nonprofitable traditional crops in Northwestern Argentina. Chia (Salvia hispanica L.) is especially attractive because it can be grown to produce oil for both food and industry. The fatty acids of chia oil are highly unsaturated, with their main components being linoleic (17–26%) and linolenic (50–57%) acids. Seeds from a chia population harvested in Catamarca were sown in five Northwestern Argentina locations. The oil from the chia seeds produced under these five field conditions was measured. Linolenic, linoleic, oleic, palmitic, and stearic fatty acid contents of the oil were determined by gas chromatographic analysis. The results showed variations in oil content, and the oleic, linoleic, and linolenic fatty acid concentrations of the oil were significantly affected by location.     

Aphananthe aspera kernel oil: A rich source of linoleic acid

The seed kernels ofAphananthe aspera Planch. yielded 50.8% of a pale yellow oil. The fatty acid composition determined by gas liquid chromatography was: 5.3% palmitic, 0.1% hexadecenoic, 3.0% stearic, 6.1% oleic, 85.1% linoleic, and 0.4% linolenic acids.