Wax esters and triglycerides as storage substances in seeds of Buxus sempervirens

The seeds of the evergreen Buxus‐tree, Buxus sempervirens, contain a yellowish oil which represents up to 42% of the dry weight. The oil consists, in comparison to the lipids of jojoba fruits (Simmondsia chinensis), of only 3.6% wax esters. 95% of the oil consist of triglycerides, the typical storage substances of oil fruits. Phospholipids occur with 0.4% and glycolipids with 0.13%. The fatty acid patterns of these lipids correspond to the typical fatty acid compositions of the respective lipid classes. In the wax esters monoenoic fatty acids and saturated fatty acids with 16 and 18 carbon atoms prevail. The glycolipid and phospholipid fractions are characterized by a high portion of dienoic and monoenoic as well as saturated fatty acids having 16 and 18 carbon acids.     

Phospholipid Composition of <Emphasis Type="Italic">Jatropha curcus</Emphasis> Seed Lipids

Jatropha curcus L. oil has emerged as one of the most important raw materials for biodiesel production. However, no detailed study has been reported on characterizing the lipid constituents of jatropha oil. The present study revealed that the total oil content of jatropha seeds was 32% with a composition of 97.6% neutral lipids, 0.95% glycolipids and 1.45% phospholipids. The fatty acid composition of total lipids, neutral lipids, phospholipids and glycolipids was also determined and found to contain oleic acid (18:1) and linoleic acids (18:2) as major fatty acids. The phospholipids fraction was further characterized and quantified and found to contain phosphatidyl choline (PC) 60.5%, phosphatidyl inositol (PI) 24% and phosphatidyl ethanolamine (PE) 15.5%. The fatty acid composition and the positional distribution of the fatty acids of individual phospholipids were also reported.     

Black currant seed oil feeding and fatty acids in liver lipid classes of guinea pigs

Guinea pigs were fed one of three diets containing 10% black currant seed oil (a source of gamma-linolenic (18∶3 n−6) and stearidonic (18∶4 n−3) acids), walnut oil or lard for 40 days. The fatty acid composition of liver triglycerides, free fatty acids, cholesteryl esters, phosphatidylinositol, phosphatidylserine, cardiolipin, phosphatidylcholine and phosphatidylethanolamine were determined. Dietary n−3 fatty acids found esterified in liver lipids had been desaturated and elongated to longer chain analogues, notably docosapentaenoic acid (22∶5 n−3) and docosahexaenoic acid (22∶6 n−3). When the diet contained low amounts of n−6 fatty acids, proportionately more of the n−3 fatty acids were transformed. Significantly more eicosapentaenoic acid (EPA) (20∶5 n−3) was incorporated into triglycerides, cholesteryl esters, phosphatidylcholine and phosphatidylethanolamine of the black currant seed oil group compared with the walnut oil group. Feeding black currant seed oil resulted in significant increases of dihomogamma-linolenic acid (20∶3 n−6) in all liver lipid classes examined, whereas the levels of arachidonic acid (20∶4 n−6) remained relatively stable. The ratio dihomo-gamma-linolenic acid/arachidonic acid was significantly (2.5-fold in PI to 17-fold in cholesteryl esters) higher in all lipid classes from the black currant seed oil fed group.     

Fatty acid compositions of lipids from corn and grain sorghum kernels

Summary Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined. The various lipids exhibited differences in chemical characteristics and fatty acid composition. These differences were found to be similar in both grains. Germ fats were the most unsaturated, contained the least free fatty acids and the least unsaponifiable matter. Starch fats were 70 to 90% free fatty acids and contained large amounts of palmitic acid. Gluten and fiber fats contained up to 32% unsaponifiables and about 20% free fatty acids.     

Continuous supercritical carbon dioxide processing of palm oil

Crude palm oil was processed by continuous supercritical carbon dioxide. The process reduces the contents of free fatty acids, monoglycerides and diglycerides, certain triglycerides, and some carotenes. The refined palm oil from the process has less than 0.1% free fatty acids, higher carotene content, and low diglycerides. Solubility of palm oil in supercritical carbon dioxide increased with pressure. A co-solvent improves the refining process of palm oil.     

Effect of lecithins partly replacing rumen‐protected fat on fatty acid digestion and composition of cow milk

The effects on fatty acid digestibility and milk fat composition of calcium soaps of palm oil fatty acids and of a 25% replacement of the Ca soaps by four different lecithins (raw, deoiled and deoiled/partially hydrolysed soy lecithin, raw canola lecithin) and soybean oil were investigated in six lactating cows each. The complete diets contained the lipid supplements at proportions of 30 g fatty acids/kg dry matter. Partial replacement of Ca soaps by soy or canola lecithins and soybean oil had small but significant effects on fatty acid digestion and utilisation, as well as the fatty acid profile in milk. Relative to Ca soaps alone, C 16:0 digestibility was slightly higher with lecithins, and percentage of conjugated linoleic acid and trans C 18:1 in milk fat increased while proportion of C 16:0 decreased. Deoiling of lecithins slightly reduced the effects on C 16:0 digestibility and excretion with milk. The influence of lecithin processing was higher than the differences between raw soy and raw canola lecithin. Nevertheless, most of the few effects observed may be related to the fatty acids supplied with the lecithins but, regarding C 18:1 trans‐11 and odd chain fatty acids, there is some evidence that lecithins impair rumen microbial activity less than soybean oil.     

A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction

A modified procedure for extraction of total lipids from whey protein concentrates was developed such that stable emulsion with extracting solvents was avoided and the solvent system remained monophasic. Nonlipid contaminants from the extract were removed using gel filtration instead of traditional aqueous washing to prevent any loss of polar lipids. The extraction of total lipids by the modified procedure was complete and comparable with a reference procedure. Traditional thin-layer chromatography is tedious and more qualitative than quantitative for lipid class separation. Total lipids were further separated into free fatty acids, phospholipids, cholesterol ester, triacylglycerol, cholesterol, diacylglycerol, and monoacylglycerol, using modified solid phase extraction procedure. Columns with 2 g amino propyl packing allowed separation of up to 80 mg of total lipids into lipid classes gravimetrically. The values for anhydrous milk fat for all lipid classes agreed with those in the literature. Separation of total lipids into lipid classes with solid phase extraction is easy, quantitative, and can also be performed on a preparative scale.     

Fatty Acid Composition of Non-Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread

Fatty acids in each neutral lipid (NL) class from non-starch (NSL) and starch lipids (SL) were quantified in maize and rye flours, and sourdough—to ascertain the effect of mixing, and between sourdough and broa (a traditional Portuguese sourdough bread)—to assess the effect of fermentation. Maize and rye flour lipid extracts showed distinct fatty acid profiles. Maize flour exhibited a higher amount of most fatty acid species and of total NL—where triacylglycerols (TAG) and free fatty acids (FA) represented the dominant NL. The fatty acid profiles varied throughout breadmaking (i.e. from the mixture of flours with water, through fermentation until baking): in NSL, the highest concentrations were found in the flour mixture (i.e. 59?% of maize and 41?% of rye flour) or sourdough, whereas in SL they were found in broa; additionally, SL levels increased, and NSL levels decreased during dough preparation and baking. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the major fatty acids in all food items. Cumulative percentages of C16:0, C18:1 and C18:2 in NSL and SL were over 81 and 75?%, respectively, in the flour mixture, 86 and 66?% in sourdough, and 83 and 82?% in broa. In particular, C18:2 accounted for 52?% of the total fatty acids. The content of sterol esters remained essentially constant throughout fermentation and baking; those of TAG decreased from flours to fermentation, while diacylglycerol and monoacylglycerol increased; the NL fractions were essentially unaffected by baking, yet their FA contents increased.     

New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi

Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty acids of the raw and grilled meat were 14:0, 16:0, 16:1n7, 18:0, 18:1n9, 18:1n7 and 18:2n6. Grilled lean beef steaks had significantly higher contents of the principal fatty acids and most of the minor fatty acids. The higher values for the three components in the grilled meat were due to loss of moisture during grilling. There was no significant difference between the apparent and true retentions values, both indicating no significant loss or degradation of total lipids, cholesterol and fatty acids during grilling.     

Lipid Class and Fatty Acid Composition of Psoralia corylifolia Seed

The purified crude lipid of Psoralia corylifolia seeds was subjected to lipid class and fatty acid analysis by thin layer and gas chromatography. The lipid classes identified were triacyl glycerol, free fatty acid, diacyl glycerol, mono acyl glycerol, hydrocarbon-waxester and polar lipid fractions. Most of the fractions were found to contain high level of C_18:1 while C_18:0, C_18:3 and C_20:0 were also found to be present in all the lipid fractions. It has been observed that the diacyl and monoacyl glycerol fractions contain significant amounts of C_14:0 and C_18:0 while the hydrocarbon-waxester fraction was rich in C_22:0. The polar lipids contain high level of C_18:3 and low level of C_18:1 as compared to other lipid fractions. The fatty acid composition of the whole oil was also determined and found to be similar to other fractions. Unidentified long chain fatty acids were also present in significant amounts in all the lipid fractions.     

Effect of eicosatetraynoic acid on liver and plasma lipids

Groups of rats were fed a fat-free diet supplemented with 0.5% safflower oil (control) or the control diet containing 0.5% of 5,8,11,14-eicosatetraynoic acid (TYA). Blood was collected weekly and plasma lipids analyzed. After 4 weeks, the animals were killed and the liver lipids were analyzed in detail. The acetylenic fatty acid perturbed plasma neutral lipid and phospholipid class concentrations and reduced growth rates. Liver triglyceride concentrations were reduced dramatically in the TYA fed animals, suggesting interference with complex lipid synthesis. Plasma and liver triglycerides were shifted to higher molecular weight species suggesting that TYA affected fatty acid metabolism. The phospholipids showed an accumulation of 18∶2 and a fall in 20∶4 percentages indicating an inhibition in the conversion of linoleate to arachidonate. All major lipid classes exhibited an increase in 18∶1 levels. Analysis of the octadecenoate positional isomers indicated the proportion of oleate increased substantually in all lipid classes whereas vaccenate proportions had fallen dramatically. All of the data collectively suggest that TYA inhibits the elongation of unsaturated fatty acids. A group of rats bearing hepatoma 7288CTC were also fed the TYA diet. Host liver lipids were affected by TYA similar to normal TYA fed animals, but the effects on hepatoma lipids were marginal.     

Lipid Studies of Pimpinella acuminata

The seed oil of Pimpinella acuminata species of the family Umbelli-ferae was extracted with chloroform : methanol (2:1) for the separation of different classes of lipids as hydrocarbons (1.7%), sterol esters (traces), triglycerides (74.1%), free fatty acids (6.6%), 1,3-diglycerides (1.6%), 1,2-diglycerides (1.6%), sterols (1.8%), mono-glycerides (2.0%), phosphatidyl ethanolamine (0.8%), phosphatidyl choline (1.2 %), lyso phosphatidyl ethanolamine (0.4%), phosphatidyl inositol (1.2%) and unknown (7.0%). The fatty acids as determined by application of gas liquid chromatography is C₁₀-C₂₂, whereas C_16:0, C_18:0-C_18:2 and C_18:2 are predominantly present in all polar and non-polar lipid classes.     

The lipids of corn germ and endosperm

Mature kernels of an inbred corn were hand dissected into germ and endosperm fractions. Among various solvents tested, boiling, water-saturatedn-butanol extracted the most lipid from endosperm, and it was used as t h e extracting solvent for both germ and endosperm. The germ contained 78% of the total lipids and the endosperm 17%. The most striking differences in the fatty acid compositions of the triglycerides and polar lipids were higher levels of stearic and linolenic acids in the endosperm lipids. Although precautions were taken during extraction to inactivate lipases, immediately after harvest the free fatty acid level of the total lipids of the whole kernel was 6.5%. Ninety-five percent of the free fatty acids was in the endosperm fraction where the free fatty acids made up 36.5% of the total lipids. In germ, free fatty acids represented only 0.6% of the total lipids. The individual phospholipid and glycolipid classes of the endosperm and germ lipids were similar except for high levels of lyso compounds in the endosperm lipids. The higher levels of linolenic acid, free fatty acids and lyso lipids in endosperm may affect the keeping quality of the corn grain and of fractions milled from the endosperm. Presented at the AOCS meeting, St. Louis, May 1978.     

Chemical and physical characteristics of soap made from distilled fatty acids of palm oil and palm kernel oil

Manufacture of soaps from distilled fatty acids of palm oil (PO) and palm kernel oil (PK) is a well-established technology in Malaysia. Data on quality and characteristics of various blends of PO/PK fatty acid-based (palm-based) soaps made in Malaysia are not available, however. In view of this, the study described in this paper was undertaken. Eleven blends of palm-based bar soaps were made, and their properties were evaluated. There was an increase in the acid value of blended raw materials with increasing amounts of PK fatty acids. The iodine value and titer (°C) of blended raw materials, however, bear an inverse relationship with the amount of PK fatty acids. As expected, the hardness of the soap bars from the various blends increased with increasing PK fatty acid. Total fatty matter ranged from 76–85%, free caustic content was 0.1%, and sodium chloride content was 0.3–0.4%. Characteristics of soap blends made for this study were comparable with those from other countries. Quality of the soap obtained was comparable to those produced commercially.     

Variation in fatty acid composition of the different acyl lipids in seed oils from fourSesamum species

Seeds from different collections of cultivatedSesamum indicum Linn. and three related wild species [specifically,S. alatum Thonn.,S. radiatum Schum and Thonn. andS. angustifolium (Oliv.) Engl.] were studied for their oil content and fatty acid composition of the total lipids. The wild seeds contained less oil (ca. 30%) than the cultivated seeds (ca. 50%). Lipids from all four species were comparable in their total fatty acid composition, with palmitic (8.2–12.7%), stearic (5.6–9.1%), oleic (33.4–46.9%) and linoleic acid (33.2–48.4%) as the major acids. The total lipids from selected samples were fractionated by thin-layer chromatography into five fractions: triacylglycerols (TAG; 80.3–88.9%), diacylglycerols (DAG; 6.5–10.4%), free fatty acids (FFA; 1.2–5.1%), polar lipids (PL; 2.3–3.5%) and steryl esters (SE; 0.3–0.6%). Compared to the TAG, the four other fractions (viz, DAG, FFA, PL and SE) were generally characterized by higher percentages of saturated acids, notably palmitic and stearic acids, and lower percentages of linoleic and oleic acids in all species. Slightly higher percentages of long-chain fatty acids (20∶0, 20∶1, 22∶0 and 24∶0) were observed for lipid classes other than TAG in all four species. Based on the fatty acid composition of the total lipids and of the different acyl lipid classes, it seems thatS. radiatum andS. angustifolium are more related to each other than they are to the other two species.     

Characteristics of Oil from Hulless Barley (<Emphasis Type="Italic">Hordeum vulgare</Emphasis> L.) Bran from Tibet

The bran of hulless barley (Hordeum vulgare L.) from Tibet was investigated. This paper reports on the physicochemical characteristics, lipid classes and fatty acids of the oil from the bran. The petroleum (60–90 °C) extract of hulless barley bran was found to be 8.1%. The investigated physiochemical parameters included density at 40 °C (0.96 g/cm³), refractive index at 40 °C (1.41), melting point (30.12 °C), acid value (11.6 mg KOH/g), peroxide value (19.41 μg/g), saponification value (337.62 mg KOH/g), iodine value (113.51 mg iodine/g) and unsaponifiable matter (4.5% of total lipids).The amount of neutral lipids in the crude oil was the highest (94.55% of total lipids), followed by glycolipids (4.20% of the total lipid) and phospholipids (1.25% of the total lipid). Linoleic acid (75.08% of total fatty acids) followed by palmitic acid (20.58% of total fatty acids), were the two major fatty acids in the oil. The results show that the oil from the hulless barley bran could be a good source of valuable essential fatty acids.     

Lipid profile of mysid Neomysis intermedia and its changes by feeding DHA-rich marine lipids

There has been no information on lipids of brackish water mysid Neomysis intermedia, which is the most important mysid for human food in Japan. The present study revealed their lipid content, lipid class composition, and fatty acid compositions of total lipids (TL) and major lipid classes. Lipid content of the mysid was 1.0% on wet-weight base. Major lipid classes were phosphatidylcholines (PC, 26%), phosphatidylethanolamines (PE, 24%), and phosphatidylinositols (PI, 14%), whereas the content of triacylglycerols (TAG) was relatively low (7%). Major fatty acids of the TL were 16:0 (21%), 18:1n-9 (12%), 20:5n-3 (EPA; 19%) and 22:6n-3 (DHA; 14%), and the latter two polyunsaturated fatty acids were concentrated in PI (totally 47%) and PE (43%) fractions rather than in PC (20%) and TAG (18%). Arachidonic acid (4%) was also higher in the PI (7%) and PE (5%). When the mysid was fed tri-, di- and monoacylglycerols prepared from DHA-rich fish oil, DHA mainly increased in the TAG fraction of the mysid. The mysid appeared to primarily incorporate exogenous DHA into TAG fraction.     

Studies on physicochemical characteristics and fatty acid composition of lipids produced by a strain ofRhodotorula gracilis CFR-1

Rhodotorula gracilis CFR-1 has been evaluated for its potential to produce lipids. The yeast lipids closely resembled palmolein, a liquid fraction of palm oil. It contained 2.3–3% free fatty acids, 64.4% tri-, 23.1% di-, and 6.1% mono-acylglycerols, 94.2% neutral and 5.8% polar lipids. Most abundant fatty acids were C18∶1, C16∶0, C18∶2 and C18∶0 (43.8, 28.5, 13.5 and 4.5%). All fatty acids, irrespective of the levels, followed definite patterns of increase or decrease during the advancement of fermentation. A pincers-shaped curve was obtained when the total saturation and unsaturation were plotted. Use of different glucose and molasses-based media did not show any significant overall effect on saturation (34.4–39.5%) and unsaturation (60.4–65.3%). Desaturation of fatty acids was found to be a metabolic function occurring in the process of cell maturation.     

Lipid class and fatty acid composition of intact peripheral nerve and during wallerian degeneration

Lipid extracts from normal cat, chicken, and beef sciatic nerve were fractionated into their components by combinations of silicic acid, Florisil, DEAE-cellulose, or silicic acid-silicate column chromatography. The constitutent fatty acids of total lipid extracts and of individual lipid classes were qualitatively and quantitatively determined as their methyl esters by gas chromatography. These methods were also applied to lipid extracts from cat sciatic nerve undergoing Wallerian degeneration at 8, 16, 32, and 96 days after section and to chicken sciatic nerve undergoing demyelination due to organophosphate poisoning. All fatty acids were markedly decreased in the total lipids of cat sciatic nerve at 96 days after section and most of these were decreased at 32 days. As early as 8 days after section 16:0, 16:1, 18:2, 20:0, and 20:4 showed decreases, while 18:0, 18:1, 22:1, 22:5, 22:6, and 24:1 did not begin to show decreases until 16 days after section. The decreases in fatty acids were considered to be due to increased catabolism, decreased synthesis, or increased removal of fatty acids from nervous tissue. The fatty acid content of the total lipids of chicken nerve undergoing demyelination resembled that of cat sciatic nerve between 16 and 32 days after section. Myelin lipids, sphingomyelin, cerebrosides, and phosphatidyl ethanolamine (PE) began to decrease as early as 8 days after section in cat sciatic nerve. Phosphatidyl serine (PS) also decreased at this time. Cholesterol, lecithin, and ethanolamine plasmalogen did not begin to decrease until 16 days after section and phosphatidyl inositol (PI) did not decrease until 32 days after section. Triglycerides decreased markedly at 8 days after section gradually returning to normal by 96 days. This was accompanied by a transient increase in free fatty acids and monoglycerides. Cholesterol esters and lysolecithin increased markedly at 8 days after section and were higher than normal levels even at 96 days after section. In chicken sciatic nerve undergoing demyelination after organophosphate poisoning, cerebroside was the only myelin lipid which decreased in amt, while cholesterol esters and diglycerides increased. Sphingomyelin and cerebrosides containing 16:0, 18:0, 18:1, 18:2, 20:0, 22:0, 23:0, 24:0, 24:1 seemed to be most susceptible to degradation or interference in synthesis in degenerating nerve. For the most part, these fatty acids were observed to increase in cholesterol esters, free fatty acids, and, in some instances, triglycerides. The changes in various lipid classes and their constituent fatty acids are discussed in relation to various cellular changes which accompany degeneration.     

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.