Fatty Acid, Tocopherol and Sterol Compositions of Canadian Prairie Fruit Seed Lipids

The seeds of four prairie fruits—chokecherry (Prunus virginiana), thorny buffaloberry (Shepherdia argentea), Woods’ rose (Rosa woodsii) and hawthorn (Crataegus × mordenensis)—from Southern Alberta were investigated. The lipid contents of the seeds were found to be 10.4, 11.5, 3.7 and 3.4%, respectively. The tested seed lipids contained mainly linoleic acid in the range from 27.9 to 65.6% and oleic acid from 19.7 to 61.9%. The thorny buffaloberry and Woods’ rose seed lipids contained 29.2 and 30.8% of linolenic acid, respectively. The contents of palmitic and stearic acids ranged from 3.2 to 5.4% and 1.6 to 2.2%, respectively. The contents of total tocopherols in the chokecherry, thorny buffaloberry, Woods’ rose and hawthorn seed lipids accounted for 595, 897, 2,358 and 2,837 mg/kg, respectively. The main sterols in the lipids were β-sitosterol, Δ⁵-avenasterol, cycloartenol, campesterol, stigmasterol and gramisterol. The results of the present study show that the lipids from the seeds of the investigated prairie fruits could be a good source of valuable essential fatty acids, tocopherols and sterols, thus suggesting their application as functional foods and nutraceuticals.     

Fatty acids, 4‐desmethylsterols,and triterpene alcohols from Tunisian lentisc (Pistacia lentiscus) fruits

A comparative study was performed to determine the fatty acid, 4‐desmethylsterol and triterpenic alcohols compositions of three different Tunisian populations of Pistacia lentiscus fruit Rimel (RM), Korbous (KO), and Tebaba (TB). Fruits are rich in lipids, which varied from 39.37% (KO) to 42.48% (TB) on a dry weight basis. Qualitatively, fatty acid, sterol, mono‐ and dimethylsterol composition is identical for all populations. Oleic acid was the major fatty acid for all samples, accounting from 40.49% in TB population to 50.72% in RM population followed by the palmitic and linoleic acids. Other fatty acids are present at lower levels. Total sterol amount varied from 109.72 mg/100 g of oil (KO) to 434.26 mg/100 g of oil (RM) with an average of 248.74 mg/100 g of oil. The major 4‐desmethylsterol component in all studied Tunisian populations of P. lentiscus oil was ß‐sitosterol followed by campesterol in TB and KO, and by stigmasterol in RM. The amount of total triterpenic alcohols varied from 42.39 mg/100 g of oil in RM population to 70.41 mg/100 g oil in TB population. The quantitative difference in the fatty acids and 4‐desmethylsterols of the different populations studied could be due to the effect of geographic region and soil type.     

Chemical Composition of Seed Oils Recovered from Different Pear (Pyrus communis L.) Cultivars

Lipophilic bioactive compounds in oils recovered from the seeds of eight pear (Pyrus communis L.) cultivars were studied. Oil yield in pear seeds ranged between 16.3 and 31.5 % (w/w) dw. The main fatty acids were palmitic acid (6.13–8.52 %), oleic acid (27.39–38.17 %) and linoleic acid (50.73–63.78 %), all three representing 96–99 % of the total detected fatty acids. The range of total tocochromanols was between 120.5 and 216.1 mg/100 g of oil. Independent of the cultivar, the γ‐tocopherol was the main tocochromanol and constituted approximately 88 %. The contents of the carotenoids and squalene were between 0.69–2.99 and 25.5–40.8 mg/100 g of oil, respectively. The β‐sitosterol constituted 83.4–87.6 % of total sterols contents, which ranged between 276.4 and 600.1 mg/100 g of oil. Three significant correlations were found between oil yield and total contents of sterols (r = ?0.893), tocochromanols (r = ?0.955) and carotenoids (r = ?0.685) in pear seed oils.     

Fatty Acids,the Unsaponifiable Matter,and Polyphenols as Criteria to Distinguish Pistacia atlantica Unripe Fruit Oil

This study aimed to determine the effect of the maturation degree on the chemical composition of Pistacia atlantica fruits oil. A total number of 21 samples of fruits at three stages of maturation (unripe, middle maturity, and ripe fruits) were used in this study. Thus, the fatty acid composition was studied; the percentage of the unsaponifiable matter (w/w) and its anti-DPPH (2,2-diphenyl-1-picrylhydrazyl) activity were assessed. The total phenolic compound content was also evaluated. The obtained results indicated, for the first time, that unripe fruits oil was characterized by richness in linoleic acid (31.63% ± 3.64%), in unsaponifiable matter (9.29% ± 6.19% w/w), and in phenolic compounds (2.51 mg per 100 g oil). For ripe fruit oil, these values were similar to those of some seed oils (22.41% ± 3.66%, 2.98% ± 1.71% w/w, and 0.13 mg per 100 g oil, respectively). Data analysis by principal component analysis showed that linoleic acid percentage and the unsaponifiable fraction percentage could constitute good markers for these fruits. These two parameters associated with a high level of phenolic compounds seem to distinguish and value the oil of P. atlantica unripe fruits. Thus, the findings revealed that the unripe fruits, rich in bioactive molecules such as unsaturated fatty acids and phenolic compounds, would be the optimal stage of harvesting time. Based on this, we could integrate this natural bioresource in industrial applications.     

Variations in Fatty Acids,Phospholipids and Sterols During the Seed Development of a High Oleic Sunflower Variety

The changes in the content and composition of total fatty acids, phospholipids and sterol esters, and their fatty acids, and of free sterols and tocopherols in developing seeds of a selection of high oleic acid sunflower varieties grown in Bulgaria were examined over a period of 15th to 90th day after flowering by means of various chromatographic methods. Under the climatic and geographical conditions typical for the South-East Balkans phospholipid, sterol-, sterol ester- and tocopherol- species are formed practically completely in the first 15 days after flowering. Until the 90th day, only quantitative changes were detected to give a product with 65% oil content, 1% phospholipids, 0.3% total sterols and 0.09% tocopherols. Oleic acid is the main component in all acyl derivatives, reaching 85% of the total fatty acids while palmitic and stearic acid content is about 4% each. The product is a good quality HOSO with beneficial content of FA and good prospects as a salad and cooking oil.     

Comparison of the Lipid Content,Fatty Acid Profile and Sterol Composition in Local Italian and Commercial Royal Jelly Samples

Royal jelly (RJ) is a beehive product that has gained a significant scientific and commercial interest due to its healthy properties. In the present study, lipid content, fatty acid profile and phytosterol amount were determined in eight local and four commercial pure RJ samples. A mixture of diethyl ether/isopropanol 50/1 (v/v) was chosen to extract fat matter from RJ. Lipid amounts ranged from 2.3 and 7.2 % and from 2.0 to 3.2 % of the fresh product in local and commercial RJ, respectively. Fourteen fatty acids and three phytosterols were identified. About 70 % of the total fatty acids consisted of (E)‐10‐hydroxy‐2‐decenoic and 10‐hydroxydecanoic acid. No significant difference was observed between local and commercial samples in regards to the relative amount of individual fatty acids. Sterols were in the range 179–701 and 329–1,097 mg kg^?1 of fat in local and commercial RJ, respectively. A significant difference (p ≤ 0.05) was observed within RJ types in regards to the 24‐methylenecholesterol fraction, amounting to 77 and 67 % of identified sterols in local and commercial products, respectively.     

Dynamics of Fatty Acids,Tocopherols and Phenolic Compounds Biogenesis During Olive (Olea europaea L.) Fruit Ontogeny

Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non‐Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments.     

Dietary Fatty‐Acid Compositions Are more Strongly Reflected in Fatty than Lean Dorsal Fillets of Common Carp (Cyprinus carpio L.)

In this fish‐feeding study, we tested similarity patterns between fatty acids (FA) in diets and common carp (Cyprinus carpio) of fish ponds used for semi‐intensive aquaculture, containing naturally occurring pond zooplankton and different feeds (marine or terrestrial feeds) until carp reached market size. We evaluated if and how total lipid contents in dorsal fillets can reflect dietary FA compositions in farm‐raised common carp and hypothesized that increasing total lipid contents in dorsal fillets significantly increase the similarity between dietary and dorsal fillets’ FA compositions. Results of this study showed that carps had higher total lipids when supplied with marine feeds and dietary FA compositions were indeed more strongly reflected in fatty (i.e. high total lipid contents) than in leaner dorsal fillets (low total lipid contents). Increasing total lipid contents in dorsal fillets significantly increased the similarity between the dietary and dorsal fillets’ FA compositions. In contrast, leaner dorsal fillets had FA patterns that were more distinct from dietary FA. Total lipid contents higher than ~60 mg/g dry weight in dorsal fillets had only limited effects on increasing the similarity between FA compositions of diets and dorsal fillets, and were independent of feed sources. It is thus suggested that higher total lipid contents in dorsal fillets can be used as a proxy to predict dietary FA profiles in common carps, or perhaps even in farm‐raised fish in general.     

Changes in Fatty Acid, Tocopherol and Xanthophyll Contents During the Development of Tunisian-Grown Pecan Nuts

Among oil compounds, fatty acids, tocopherols and xanthophylls (lutein and zeaxanthin) are of special interest due to their nutritional properties. The identification and quantification of these compounds in pecan nuts (Carya illinoinensis) could therefore be very useful to produce functional foods rich in compounds of this type. This paper reports studies on their accumulation and the effect of ripening on the content of these high value-added compounds. The total lipid content increased during the ripening. Saturated and polyunsaturated fatty acids decreased significantly, whereas, monounsaturated fatty acids increased during the ripening of pecan nut fruit. Maximum levels of total tocopherol (279.53 mg/kg oil) and xanthophyll (6.18 mg/kg oil) were detected at 20th weeks after the flowering date. These amounts decreased gradually as ripening advances. The early stages of pecan ripening seem to have nutritional and pharmaceutical interests. These results may be useful for evaluating the pecan nut quality and determining the optimal period when the pecans accumulated the maximum of these nutritional and healthy compounds.     

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

Because of the importance of cultivar and growing area on the quality and quantity of extracted olive oil, this study examined the effects of two different growing areas (Qom (subdesertic) and Gorgan (Caspian zone) that have important differences in altitude, latitude, and climatic conditions on the physicochemical characteristics of extracted oils from three common cultivars (Beleydi, Mission and Koroneiki) growing in Iran. Independently of the growing area conditions, Beleydi cultivars showed the lowest values of oil content (16.93 ± 1.55 and 43.54 ± 0.18 % in Qom and Gorgan, respectively) the greatest acidity, even higher than the limits specified by the International Olive Council (IOC) regulations (1.04 and 0.46 % in Qom and Gorgan, respectively), and the lowest oxidative stability (9.0 and 6.7 h in Qom and Gorgan, respectively) among the studied cultivars. All cultivars growing in Qom had lower oil contents, but they had higher oleic acid and β‐sitosterol content and lower PUFA/SFA ratios in comparison with cultivars grown in Gorgan. Therefore, cultivars grown in Qom had higher oxidative stability. Finally, when principal component analysis (PCA) was applied, the fatty acid and sterol profiles could be used to separate olive samples according to their cultivar and growing area, respectively.     

Composition of Coconut Testa,Coconut Kernel and its Oil

Testa, a by-product from the coconut processing industry is getting wasted. A study was carried out to utilize testa as a source of edible oil. The composition of the oils from testa of wet coconut (WCT) and copra (CT) were evaluated and compared with wet coconut whole, copra whole, wet coconut white kernel and copra white kernel. The samples had fat as a major component ranging from 34 to 63 %. Oils had 90–98.2 % triacylglycerols, 1–8 % diacylglycerols and 0.4–2 % monoacylglycerols. The triacylglycerol composition of oil from WCT had decreased trilaurin and increased triolein. Lauric acid content of CT was 40.9 % and WCT was 32.4 % whereas other oils were 50–53 %. Oils from testa were richer in monounsaturates and polyunsaturates than other coconut oil samples. The phenolics and phytosterols content were 0.2–1.9 % and 31–51 mg%, respectively. The total phenolic acids and tocopherol content of oils from CT (313.9 μg%, 22.3 mg%) and WCT (389.0 μg%, 100.1 mg%) were higher than other samples (94.8–291.4 μg%, 2.5–6.7 mg%). These studies indicated that the oil from coconut testa contained more of natural antioxidants such as tocopherols, tocotrienols and phenolics compared to coconut kernel oil and may confer health benefits.     

Effects of Variety,Maturation and Growing Region on Chemical Properties,Fatty Acid and Sterol Compositions of Virgin Olive Oils

Chemical properties, fatty acid and sterol compositions of olive oils extracted from Gemlik and Halhal? varieties grown in Hatay and Mardin provinces in Turkey were investigated during four maturation stages. The olive oil samples were analyzed for their chemical properties such as free acidity, peroxide value, total carotenoid, total chlorophyll, total phenolic contents, antioxidant activity, fatty acid and sterol compositions. Chemical properties, fatty acids and sterol profiles of olive oil samples generally showed statistically significant differences depending on the varieties, maturation and growing areas (p < 0.05). As free fatty acid contents and total phenolic contents increased, total carotenoid and chlorophyll contents decreased throughout the maturity stages. Total carotenoid and chlorophyll contents of oil samples from Mardin were higher than those of Hatay. The total phenolic compounds of olive oil samples ranged from 20.62 in Gemlik to 525.22 mg GAE/kg oil in Halhal? from Hatay. In general, the phenolic contents and antioxidant activities of olive oil samples were positively associated. Oleic acid content was the highest 71.53 % in H1 samples in Hatay. Total sterol contents were 1194.33 mg/kg in Halhal? and 2008.66 mg/kg in Gemlik from Hatay. Stigmasterol contents of oils obtained from Hatay were lower than those of Mardin. Oleic acid, palmitic acid, β‐sitosterol, ?‐5‐avenasterol and campesterol contents fluctuated with maturation for each of variety from both growing regions. These results showed that the variety, growing area and maturation influence the chemical properties, fatty acid and sterol compositions.     

Determination of the Fatty Acid Composition of Acorn (Quercus), Pistacia lentiscus Seeds Growing in Algeria

The fruits of two plants from Algeria (Quercus and Pistacia lentiscus) were investigated. The paper reports the chemical characteristics and the fatty acid composition of the oil extracts from the fruits. The black fruits of P. lentiscus has the highest crude fat of 32.8%, followed by the red fruits with 11.7%, and the lowest value of 9% in Quercus (acorn). The acid value was highest in red fruits of P. lentiscus oil (24.0 mg KOH/g), followed by the black fruits oil and lowest in acorn oil. The relatively high iodine value in the oils indicates the presence of many unsaturated bonds. Saponification value was highest in the Quercus ilex oil (166.7 mg KOH/g), while the lowest value was in the black fruits of P. lentiscus oil. Gas-liquid chromatography revealed that the three dominant fatty acids found are: palmitic C16:0 (16.3–19.5%), oleic C18:1 (55.3–64.9%), linoleic C18:2 (17.6–28.4%). The oils contain an appreciable amount of unsaturated fatty acids (78.8–83.5%).     

Variation in Fatty Acid Compositions, Oil Content and Oil Yield in a Germplasm Collection of Sesame (Sesamum indicum L.)

The variation in oil content, oil yield and fatty acid compositions of 103 sesame landraces was investigated. The landraces varied widely in their oil quantity and quality. The oil content varied between 41.3 and 62.7%, the average being 53.3%. The percentage content of linoleic, oleic, palmitic and stearic acids in the seed oil ranged between 40.7–49.3, 29.3–41.4, 8.0–10.3 and 2.1–4.8%, respectively. Linolenic and arachidic acids were the minor constituents of the sesame oil. Linoleic and oleic acids were the major fatty acids of sesame with average values of 45.7 and 37.2%, respectively. The total means of oleic and linoleic acids as unsaturated fatty acids of sesame were about 83% which increases the suitability of the sesame oil for human consumption. The superiority of the collection was observed in oil content. The oil content of a few accessions was above 60%, proving claims that some varieties of sesame can reach up to 63% in oil content. The accessions with the highest oil content were relatively richer in the linoleic acid content while there were some landraces in which linoleic and oleic acid contents were in a proportion of almost 1:1. The results obtained in this study provide useful background information for developing new cultivars with a high oil content and different fatty acid compositions. Several accessions could be used as parental lines in breeding programmes aiming to increase sesame oil quantity and quality.     

Fatty acids,volatiles, sterols and triterpenic alcohols of six monovarietal Tunisian virgin olive oils

Fatty acids, volatiles, sterols, aliphatic and triterpenic alcohols of six monovarietal Tunisian virgin olive oils were analyzed. The results suggested that the compositional data concerning the above analytical fractions were effective in discriminating between varieties. The oils were found to contain high levels of oleic acid (up to 71.70% in the Oueslati variety). β‐Sitosterol (up to 85.46% in the Jdallou variety) and Δ5‐avenasterol (up to 30.97% in the El Hor variety) were the principal sterols in all samples; campesterol and stigmasterol were found at low levels. (E)‐2‐Hexenal was the main compound that characterizes the olive oil headspace of all samples. The other compounds identified were mainly C₆ aliphatic components.     

Fatty Acid Biomarkers of Symbionts and Unusual Inhibition of Tetracosapolyenoic Acid Biosynthesis in Corals (Octocorallia)

Seven zooxanthellae-free species of octocorals (the genera Acanthogorgia, Acabaria, Chironephthya, Echinogorgia, Menella, Ellisella, and Bebryce) and two zooxanthellate octocorals (the genera Paralemnalia and Rumphella) were examined to elucidate their fatty acid (FA) composition. Arachidonic (about 40% of the total FA) and palmitic acids were predominant in all the species studied. Seven furan FA (F-acids) (up to 9.7%) were identified in the azooxanthellate octocorals. The main F-acids were 14,17-epoxy-15-methyldocosa-14,16-dienoic and 14,17-epoxy-15,16-dimethyldocosa-14,16-dienoic acids. In all specimens of Bebryce studeri, C_25–28 demospongic FA (about 20%) were identified. These FA reflect the presence of a symbiotic sponge in B. studeri and can be used as the specific markers for other corals. A significant difference (P < 0.01) between azooxanthellate and zooxanthellate corals was found for odd-chain and methyl-branched saturated FA, 18:1n-7, and 7-Me-16:1n-10; that indicated the presence of an advanced bacterial community in azooxanthellate corals. The zooxanthellate species were distinguished by significant amounts of 18:3n-6, 18:4n-3, and 16:2n-7 acids, which are proposed as the markers of zooxanthellae in soft corals. Contrary to the normal level of 24:5n-6 (9.4%) and 22:4n-6 (0.6%), unexpected low concentrations of 24:5n-6 (0.4%) accompanied by a high content of 22:4n-6 (up to 11.9%) were detected in some specimens. The presence of an unknown factor in octocorals, specific for n-6 PUFA, which inhibited elongation of 22:4n-6 to 24:4n-6, is conjectured.     

Content and Fatty Acid Composition of Neutral Acylglycerols in Euonymus Fruits

The content and fatty acid (FA) composition of FA neutral acylglycerols (NAG), a mixture of 1,2,3-triacyl-sn-glycerols (TAG) and 3-acetyl-1,2-diacyl-sn-glycerols (acDAG), were determined in the seeds and arils of fruits of 14 Euonymus L. species. On the average, the seeds exceeded the arils in the absolute and relative dry matter content 2.9- and 1.9-fold, respectively, and separate plant species greatly differed in NAG composition. The proportions of TAG in the NAG of seeds and arils were 4–5 and ~98 %, respectively. The degree of FA unsaturation in aril NAG was higher than in the seed NAG, and in acDAG—higher, than in TAG. In the NAG, 14 major FA molecular species (excluding minor FA) were found, and linoleic, oleic, palmitic, and linolenic acids were predominant. NAG of separate taxonomic units of the genus Euonymus L. differed from each other in the concentration of major FA as well as other FA. So, by using statistical analysis, it was definitely established that the species from the subgenus Euonymus were characterized by an increased content of linoleic acid, while those from the subgenus Kalonymus, by the predominance of oleic acid. Meanwhile, the species of the section Euonymus were marked by an enhanced concentration of a number of hexa- and octadecenoic FA positional isomers.     

Tocopherols,Tocotrienols and Carotenoids in Kernel Oils Recovered from 15 Apricot (<Emphasis Type="Italic">Prunus armeniaca</Emphasis> L.) Genotypes

We studied the content of tocopherols, tocotrienols and carotenoids in oil extracted from the kernels of 15 apricot (Prunus armeniaca L.) genotypes and the associated oil yield of the studied samples. The oil yield in apricot kernels was in a wide range of 27.2–61.4% (w/w) dry weight basis. For each class of studied compounds (tocochromanols and carotenoids), a three-fold difference was found between the lowest and the highest content (78.8–258.5 and 0.15–0.53 mg/100 g of oil, respectively). γ-Tocopherol accounted for 91–94% of total tocochromanols detected in all tested samples. Lutein, zeaxanthin, β-cryptoxanthin and β-carotene were the main compounds among the eight different carotenoids detected in apricot kernel oils; they comprised 76–94% of the total carotenoids content, and compositions were characteristic for specific genotypes. The oil yield and content of lipophilic antioxidants in apricot kernel oils were significantly affected by the genotype. The oil yield was negatively correlated with the total amount of tocochromanols (r = ?0.910) and carotenoids (r = ?0.704) in apricot kernel oils.     

Enzyme‐assisted aqueous extraction of oil and protein from canola (Brassica napus L.) seeds

The emphasis of this study was to investigate the effect of enzymes on aqueous extraction of canola (Brassica napus L.) seed oil and protein. Four enzymes, Protex 7L, Multifect Pectinase FE, Multifect CX 13L, and Natuzyme, were tested for their effectiveness in releasing oil and protein during aqueous extraction. The enzyme‐extracted oil content of canola seeds (22.2–26.0%) was found to be significantly (p <0.05) higher than that of the control (without enzyme) (16.48%). An appreciable amount of protein (3.5–5.9%) originally present in the seed was extracted into the aqueous and creamy phases during aqueous extraction of oil. The physicochemical properties of oils extracted from canola seed by conventional solvent extraction, and aqueous extraction, with or without enzyme addition were compared. Significant (p <0.05) differences were observed in free fatty acid content, specific extinctions at 232 and 270 nm, peroxide value, color (1‐inch cell) and concentration of tocopherols (α, γ, and δ). However, no significant variation (p <0.05) was observed in iodine value, refractive index (40 °C), density (24 °C), saponification value, unsaponifiable matter and fatty acid composition. A better oil quality was obtained with aqueous extraction (with and without enzyme) than with solvent extraction. While the enzymes enhanced the oil extraction, the oil yield was still significantly (p <0.05) lower than that obtained by solvent (hexane) extraction.