Fatty acid composition of oil from soybean seeds grown at extreme temperatures

Temperature during seed development is known to influence the level of the various fatty acids in soybean [Glycine max (L.) Merr.] oil. In order to determine the range of values that can be obtained for each fatty acid, five lines (A5, C1640, N78-2245, PI 123440 and PI 361088B) known to possess low linolenic acid (18:3) levels, one line (A6) known to possess a high stearic acid (18:0) level, and two cultivars (Century and Maple Arrow) were grown at 40/30, 28/22, and 15/12°C day/night. At 40/30°C, high oleic acid (18:1), low linoleic acid (18:2), and low linolenic acid levels were obtained that were beyond the range of levels reported for the soybean germplasm. The linolenic acid levels for A5, C1640 and N78-2245 grown at 40/30°C were below 2.0%, and are the lowest values reported for soybean oil. A6 displayed a high level of stearic acid at 28/22 and 40/30°C but displayed a relatively low level at 15/12°C. This indicates that temperature may affect the expression of thefas ^a allele, which is responsible for high stearic acid levels in A6. The linolenic acid levels of PI 361088B and C1640, both possessing thefan allele, were the lowest for all lines grown at 15/12°C. Therefore, thefan allele is an appropriate source for the development of low linolenic acid lines adapted to cool areas.     

Tomato Seed Oil I Fatty Acid Composition,Stability and Hydrogenation of the Oil

Tomato seed oil was investigated to study their components of fatty acids, stability and hydrogenation conditions. The estimation of the fatty acids of tomato seed oil from Ace variety and tomato seed oil extracted from local waste in comparison with cotton seed oil (the most familiar edible oil in Egypt) - Giza 69 variety - extracted by n-hexane and oil obtained by pressing shows that more than 50% of the total fatty acids are linoleic. Palmitic acid was found in a range between 20% to 29% and oleic acid was in a range between 13% to 18%. Other fatty acids like stearic, arachidic, and linolenic acid were less than 3%. The induction periods (at 100°C) for oils of fresh, roasted and stored tomato seeds were found to be 7, 10, and 5 hours respectively. The hydrogenation conditions of crude tomato seed oil were 180°C, 3 kg/cm² and 0.2% nickel catalyst for three hours of hydrogenation to reach a melting point of 50.7°C and an iodine value of 42.     

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

The antioxidant effects of oil‐in‐water nanoemulsion based on edible citrus peel essential oils on the fatty acid composition of rainbow trout fillets stored at 4 ± 2 °C are investigated. Fish fillets are treated with nanoemulsion and stored for 16 days. Lipid samples are converted into fatty acid methyl esters which are then detected by gas chromatagrophy (GC). The results show that palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), vaccenic acid (C18:1?‐7), oleic acid (C18:1?9), eicosenoic acid (C20:1?9), linoleic acid (C18:2?6), linolenic acid (C18:3?3), eicosapentaenoic acid (EPA) (C20:5?3), and docosahexaenoic acid (DHA) (C22:6?3) are the most important fatty acids in fish meat. While polyene index and hypocholesterolemic:hypercholesterolaemic fatty acid ratios decrease in trout fillets during cold storage, thrombogenicity index and atherogenicity index generally increase (especially in control and Tween 80 groups). The concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are higher in the treatment groups and the saturated fatty acids (SFAs) are lower in all groups compared to those of the control group. Application of nanoemulsion based on citrus essential oils prevents oxidation of PUFA especially EPA and DHA, thus has potential as a preservative for fish oil. Practical Applications: In recent years, nanotechnological applications have been increasingly applied to the protection of food. Similarly, natural essential oils are used to increase the shelf life of foods. This study demonstrates the combined effect of a new method of nanoemulsions and essential oils on the safety of foods.     

Oxidative stability of natural and randomized high-palmitic-and high-stearic-acid oils from genetically modified soybean varieties

The oxidative stability of soybean oil triacylglycerols (TAG) obtained from genetically modified soybeans was determined before and after chemical randomization. Soybean oil oxidative studies were carried out under static oxygen headspace at 60°C in the dark and oxidative deterioration was monitored by peroxide value, monometric and oligomeric oxidation products, and volatile compounds. Randomization of the soybean oil TAG improved the oxidative stability compared to the natural soybean oil TAG. Oxidative stability was improved by three factors. Factor one was the genetic modification of the fatty acid composition in which polyunsaturated acids (such as linolenic and linoleic acids) were decreased and in which monounsaturated fatty acids (such as oleic) and saturated acids (palmitic and stearic) were increased. Factor two was the TAG compositional modification with a decrease in linolenic and linoleic-containing TAG and an increase in TAG with stearic and palmitic acids in combination with oleic acid. Factor three was the TAG structure modification accomplished by an increase in saturated fatty acids and a decrease in linoleic and linolenic acids at the glycerol moiety carbon 2. Presented at the AOCS Annual Meeting & Expo, Chicago, IL, May 10–13, 1998.     

黄须菜籽成分分析

黄须菜籽经有机溶剂抽提出油率为 38% ,气相色谱法测定脂肪酸的组成为 :w(棕榈酸 ) =6 .11%、w(棕榈油酸 ) =1.18%、w(硬脂酸 ) =1.47%、w(油酸 ) =13.19%、w(亚油酸 ) =71.99%、w(亚麻酸 ) =5 .45 % ,不饱和脂肪酸含量较高 ,占脂肪酸总质量的 92 .8%。毛油中w(β +γ VE) =0 .0 2 % ,w(磷脂 ) =0 .5 5 7%。饼粕中w(灰分 ) =8.95 7% ,w(总氮 ) =2 .794%。黄须菜籽油可以作为医疗保健、食品工业等的油源加以开发利用     

Effect of resin components on the degradation of guayule rubber

All natural rubbers are likely to contain some long chain fatty acids or their esters. The individual effect of the four C₁₈ fatty acids (stearic, oleic, linoleic, and linolenic acid) present in the guayule resin on the degradation of guayule rubber has been investigated concurrently by stress–relaxation of radiation cured rubber networks and by gel permeation chromatography studies on the raw rubber in the temperature zone 70–125°C. C₁₈ unsaturated fatty acids enhance the degradation of rubber several fold. The rate of degradation follows the order: rubber ≤ rubber + stearic acid < rubber + oleic acid < rubber + linoleic acid < rubber + linolenic acid. The thermal degradation is slower than the thermooxidative. The rate of degradation monotonically increased with the number of conjugated double bonds and is first order with respect to acid concentration. The activation energy for the chain scission for both thermal and thermooxidative degradation has been found to be 95 ± 10 kJ/mol. The mechanism of degradation of guayule rubber in the presence of fatty acids is discussed.     

Association of seed size with genotypic variation in the chemical constituents of soybeans

Ten soybean genotypes grown in 1992 with seed size ranging from 7.6 to 30.3 g/100 seeds and maturity group V or VI were selected and tested for oil and protein content and for fatty acid composition. In these germplasm, protein varied from 39.5 to 50.2%, oil, 16.3 to 21.6%, and protein plus oil, 59.7 to 67.5%. Percentages of individual fatty acids relative to total fatty acids varied as follows: palmitic, 11.0 to 12.8; stearic, 3.2 to 4.7; oleic, 17.6 to 24.2; linoleic, 51.1 to 56.3 and linolenic, 6.9 to 10.0. Seed size showed no significant correlations with individual saturated fatty acids, protein or oil content. However, significant correlations were found between seed size and individual unsaturated fatty acids: positive with oleic, and negative with linoleic and linolenic. Oil and protein content were negatively correlated with each other. Among the major fatty acids, only the unsaturated were significantly correlated with each other: negative between oleic and linoleic or linolenic, and positive between linoleic and linolenic. A subsequent study with soybeans grown in 1993 generally confirmed these findings. Variation in relative percentages of unsaturated fatty acids andr values for most pairs of relationships were even higher than those obtained from the 1992 crop. Presented at the 85th AOCS Annual Meeting and Expo, Atlanta, Georgia, May 8–12, 1994.     

Fatty acid composition of oleaster pulp and pit oils

Fatty acid compositions of oleaster pulp and pit oils were determined by gas chromatography in 4 samples of different varieties. Pit oils were highly unsaturated, containing >90% linoleic, oleic, and linolenic acids, as well as traces of palmitoleic acid. Saturated fatty acids consisted of palmitic and stearic acids with traces of arachidic acid. Pulp oils showed fatty acid compositions entirely different from that of pit oils. They contained 9 saturated fatty acids, C₁₂ to C₂₄, some of them with high quantities, up to 34.9%, of the total fatty acids. Unsaturated fatty acids, mainly oleic and linoleic, with low quantities of palmitoleic and linolenic acids composed about one-third of the total fatty acids.     

Egg yolk lipids and maternal diet in the nutrition of turkey embryo

Turkey hens were fed diets containing no added fat nor diets supplemented with soybean oil or neatsfoot oil. The composition of neutral and polar lipid fatty acids present in the unincubated turkey egg yolk was compared with that of those present in the yolk sac of the developing turkey embryo at different stages of development. Comparisons were made of the fatty acid fractions in the entire embryo homogenates, except liver and heart, which were analyzed separately. Changes in the relative amounts of the fatty acids are reported as affected by age of the embryo and by dietary lipids. The fatty acids from both the neutral and polar lipids which were utilized to the greatest extent for embryonic development were palmitoleic, oleic, linoleic, and linolenic, regardless of the dietary supplements. Arachidonic, tetracosenoic, and docosahexaenoic acids also were metabolized by the embryo. Saturated fatty acids, used by the embryo as development progressed, were palmitic, stearic, and arachidic acids. Analyses of the liver fatty acids showed that the C16∶0 C16∶1, C18∶0, C18∶1, and C20∶4 acids in the neutral and polar lipids decreased with embryonic development and varied with the type of diet. The heart contained low levels of myristic, palmitic, stearic, arachidic, and arachidonic acids in the neutral lipids and palmitoleic and oleic acids in the polar lipids.     

Soybean seed composition under high day and night growth temperatures

High diurnal temperatures often affect development of soybean [Glycine max (L.) Merr.], but little is known about the relative influence of high day and night temperatures on the chemical composition of the seed. This study was conducted to determine the effects of combinations of high day and night temperatures during flowering and pod set (R1–R5), seed fill and maturation (R5–R8), and continuously during the reproductive period (R1–R8) on soybean seed oil, protein, and fatty acid composition. Day/night temperatures of 30/20, 30/30, 35/20, and 35/30°C were imposed on the soybean cultivar Gnome 85 in growth chambers. The day/night temperature combinations during R1–R5 had little effect on the oil and protein concentration and the fatty acid composition of seed produced. As mean daily temperature increased from 25 (30/20) to 33 (35/30)°C during R5–R8 and 25 (30/20) to 33 (35/30)°C during R1–R8, and oil concentration decreased and protein concentration increased. Increased day temperature during R5–R8 and R1–R8, averaged across the two night temperatures, increased oleic acid and decreased linoleic and linolenic acids. When night temperature was increased at 30°C day temperature during R5–R8 and R1–R8, oleic acid decreased and linoleic acid increased. When night temperature was increased at 35°C day temperature during R1–R8, oleic acid increased, and linoleic and linolenic acids decreased. These results indicate the importance of high day and night temperatures during seed fill and maturation in the oil, protein, and fatty acid composition of soybean seed.     

Cyclopropenoid fatty acids in abutilon ramosum seed oil

Seed oil of Abutilon ramosum was found to contain the following fatty acids (wt.%): malvalic (2.48%), sterculic (1.29%), myristic (1.0%), C₁₅:0 (1.78%), palmitic (19.1%), palmitoleic (0.51%), stearic (6.53%), oleic (23.72%), linoleic (42.55%) and linolenic (0.91%). The qualitative and quantitative analysis of the fatty acids were carried out by HBr-titration and the gas-liquid chromatography of the silver nitrate-methanol-treated esters using the fatty acid esters of the oil of sterculia foetida as reference standard.     

Industrial production of dihomo-γ-linolenic acid by a Δ5 desaturase-defective mutant of Mortierella alpina 1S-4 Fungus

Dihomo-γ-linolenic acid (DGLA)-containing oil (triacylglycerol) was produced by the fungus Mortierella alpina S14, which is a Δ5 desaturase-defective mutant of the arachidonic acid-producing strain 1S-4. Using soy flour as the nitrogen source, S14 produced 8.1 g DGLA/L of culture medium in a 50-L jar fermenter. Shifting the cultivation temperature from 26 to 28°C resulted in reduction of the percentage of DGLA in total fatty acids. Under optimal conditions in a 10-kL industrial fermenter, DGLA production reached 7.0 g/L (percentage of DGLA, 43.9%) at day 12 of cultivation. The other fatty acids were palmitic (18.2%), stearic (7.9%), oleic (7.5%), linoleic (4.4%), γ-linolenic (3.2%), arachidonic (0.4%), and lignoceric (7.7%) acids. This work was presented at the Biocatalysis Symposium in April 2000, held at the 91 st Annual Meeting and Expo of the American Oil Chemists’ Society, San Diego, CA.     

Chemical composition and characteristics ofMoringa peregrina seeds and seeds oil

TheMoringa peregrina kernel contains 1.8% moisture, 54.3% oil, 22.1% protein, 3.6% fiber, 15.3% carbohydrate and 2.5% ash. The composition and characteristics of the extracted oil were determined. Gas liquid chromatography of methyl esters of the fatty acids shows the presence of 14.7% saturated fatty acids and 84.7% unsaturated fatty acids. The fatty acid composition is as follows: palmitic 9.3%, palmitoleic 2.4%, stearic 3.5%, oleic 78.0%, linoleic 0.6%, linolenic 1.6%, arachidic 1.8% and behenic 2.6%.     

Characterization of polar and nonpolar seed lipid classes from highly saturated fatty acid sunflower mutants

The seed lipids from five sunflower mutants, two with high palmitic acid contents, one of them in high oleic background, and three with high stearic acid contents, have been characterized. All lipid classes of these mutant seeds have increased saturated fatty acid content although triacylglycerols had the highest levels. The increase in saturated fatty acids was mainly at the expense of oleic acid while linoleic acid levels remained unchanged. No difference between mutants and standard sunflower lines used as controls was found in minor fatty acids: linolenic, arachidic, and behenic. In the high-palmitic mutants palmitoleic acid (16∶1n−7) and some palmitolinoleic acid (16∶2n−7, 16∶2n−4) also appeared. Phosphatidylinositol, the lipid with the highest palmitic acid content in controls, also had the highest content of palmitic or stearic acids, depending on the mutant type, suggesting that saturated fatty acids are needed for its physiological function. Positional analysis showed that mutant oils have very low content of saturated fatty acids in the sn-2 position of triacylglycerols, between the content of olive oil and cocoa butter.     

Borago officinalis oil: Fatty acid fractionation by immobilized Candida rugosa lipase

γ-Linolenic acid (Z,Z,Z-6,9,12-octadecatrienoic acid), a very important polyunsaturated fatty acid is found in the free fatty acid fraction prepared by the hydrolysis of borage oil. Our aim was to enrich this fraction in γ-linolenic acid using selective esterification. Candida rugosa lipase was used as catalyst after immobilization on the following ion-exchange resins: Amberlite IRC50, IRA35, IRA93, and Duolite A7, A368, A568. In every case, immobilization modified the lipae’s specificity: palmitic, stearic, oleic, and linoleic acids were preferentially esterified compared to γ-linolenic acid, thus allowing a γ-linolenic acid enrichment of 3.0.     

Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops

The ability of soil and water conservation crops to resist stress is closely related to their abundance of lipid-soluble chemical components. This study systematically evaluated the composition and content of fatty acids, sterols, squalene, and tocopherol in oils extracted from three varieties of crops growing on the Chinese Loess Plateau with extreme environments. The dominant fatty acids in the wild seabuckthorn pulp oil were oleic acid (29.73%), palmitic acid (26.83%), and palmitoleic acid (25.71%), and those in wild seabuckthorn seed oil were linoleic acid (42.29%), α-linolenic acid (20.65%), and oleic acid (18.94%). The most abundant fatty acids in wild elaeagnusmollis seed oil were oleic acid (43.29%), linoleic acid (35.93%), and α-linolenic acid (7.00%). Wild yellowhorn seed oil was rich in linoleic acid (34.14%), oleic acid (25.99%), and erucic acid (8.76%). Seabuckthorn seed oil had the highest levels of total sterols (619.33 mg/100 g), followed by seabuckthorn pulp oil (606.10 mg/100 g), yellowhorn seed oil (249.46 mg/100 g), and elaeagnusmollis seed oil (224.01 mg/100 g). However, the squalene content was highest in elaeagnusmollis seed oil (68.06 mg/100 g) and similarly low in yellowhorn seed oil (9.81 mg/100 g), seabuckthorn pulp oil (4.62 mg/100 g) and seabuckthorn seed oil (4.71 mg/100 g). In addition, seabuckthorn pulp oil had the highest tocopherol content (179.92 mg/100 g), followed by seabuckthorn seed oil (130.57 mg/100 g), elaeagnusmollis seed oil (85.87 mg/100 g), and yellowhorn seed oil (45.44 mg/100 g). This study provides favorable data supporting biomass resource utilization and organic synthesis of bioactive raw chemical composition.     

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.     

In vivo and in vitro lipid accumulation inBorago officinalis L.

Seeds of 13 accessions of borage (Borago officinalis) varied in total fatty acid content from 28.6 to 35.1% seed weight, with linoleic, γ-linolenic, oleic and palmitic as the predominant fatty acids, averaging 38.1%, 22.8%, 16.3% and 11.3% of total fatty acids, respectively. There was an inverse relation between γ-linolenic acid (25.0 to 17.6%) and oleic acid (14.5 to 21.3%). Fatty acid content of leaf tissues was 9.1% dry weight, with α-linolenic acid 55.2% and γ-linolenic acid 4.4% of total fatty acids. Cotyledons were the major source of fatty acids in seeds. Seed fatty acid content increased from <1 mg at six days postanthesis to about seven mg at maturity (22 to 24 days). Individual fatty acid content of seed was relatively constant after day 8. When immature embryos from 6 to 16 days postanthesis were cultured in a liquid or semisolid basal medium, fatty acid composition was similar to that of in vivo-grown seeds. Growth of cultured embryos decreased as sucrose concentration was increased from 3 to 20% in the basal medium, and most embryos did not survive 30% sucrose; fatty acid as a percentage of dry weight was maximal at 6% sucrose.     

Microbial conversion of an oil containing α-linolenic acid to an oil containing eicosapentaenoic acid

Mycelia of arachidonic acid-producing fungi belonging to the genusMortierella were found to convert an oil containing α-linolenic acid to an oil containing 5,8,11,14,17-cis-eicosapentaenoic acid (EPA). This conversion was observed when they were grown in a medium containing the oil, glucose and yeast extract at 28 C. On the screening of various oils, linseed oil, in which α-linolenic acid amounts to about 60% of the total fatty acids, was found to be the most suitable for EPA production. Under the optimal culture conditions, a selected strain,Mortierella alpina 20-17, converted 5.1% of the α-linolenic acid in the added oil into EPA, the EPA production reaching 1.35 g/l of culture broth (41.5 mg/g dry mycelia). This value corresponded to 7.1% (by weight) of the total fatty acids in the extracted lipids. The lipid was also found to be rich in arachidonic acid (12.3%). Other major fatty acids in the lipid were palmitic acid (4.4%), stearic acid (3.2%), oleic acid (13.5%), linoleic acid (13.7%), α-linolenic acid (38.5%) and γ-linolenic acid (0.9%).     

Characteristics of Laboratory-Processed: Cucurbita foetidissima Seed Oil

The effects of variations in laboratory processing on the quality of the seed oil of the buffalo gourd, Cucurbita foetidissima, were determined. Conditions found most effective were: triple refining at 65 C for 15 min using 16°Be and 20°Be NaOH at 80% of maximum and 20°Be NaOH at the maximum; bleaching at 105 C for 30 min by a mixture of activated bleaching earth (3%) and activated carbon (0.3%); and deodorization with 5% steam at 210 C for 120 min. Processed oil showed these analytical values: carotenoids (3.6 mg/kg), free fatty acids (0.28%), peroxide (0.2 meq/kg), conjugated unsaturated fatty acids (1.59%). Oxidative stability test (AOM) conditions gave peroxide values of 100 in 4.9 hr and 141 in 8 hr. The triglyceride fatty acid composition was 11.9% palmitic, 3.5% stearic, 22.0% oleic and 61.0% linoleic acid.