Fatty acid variation in seed oil amongOcimum species

Content, fatty acid composition, and glyceride profile of oil from seeds of seven basil (Ocimum sp.) chemotypes were determined. The species studied includedO. basilicum, O. canum, O. gratissimum, andO. sanctum. The oil content ranged from 18 to 26%, with triglycerides comprising between 94 and 98% of extracted neutral lipids. The major acylated fatty acids were linolenic (43.8–64.8%), linoleic (17.8–31.3%), oleic (8.5–13.3%), and palmitic acid (6.1–11.0%). Linolenic acid was similar among the fourO. basilicum chemotypes (57–62%), highest inO. canum (65%), and lowest inO. sanctum (44%). Basil seed oil appears suitable as an edible oil or can be used for industrial purposes, and could be processed in the same way as linseed oil. Preliminary calculations estimate that a hectare of basil could produce from 300 to 400 kg of seed oil.     

Fatty acids of pimiento pepper seed oil

Pimiento pepper (Capsicum annum L.) seed oil was shown to contain 66–71% linoleic acid with smaller quantities of 16 and 18 carbon saturated and monounsaturated fatty acids. Neither geographical location nor location within pimiento processing plants influenced the level or composition of the seed oil. Two varieties of bell-type peppers were shown to have essentially the same seed oil composition as that of pimientos. Oil extracted from the fruit wall and placenta of pimientos was red and contained high levels of linolenic and small quantities of very long chain polyunsaturated fatty acids. Journal Series Paper No. 462, Georgia Experiment Station, Experiment, Ga.     

Investigating Some Physicochemical Properties and Fatty Acid Composition of Native Black Mulberry (<Emphasis Type="Italic">Morus nigra</Emphasis> L.) Seed Oil

The physicochemical properties of seed and seed oil obtained from the native black mulberry (Morus nigra L.) were investigated in 2008 and 2009. The results showed that the seed consisted of 27.5–33% crude oil, 20.2–22.5% crude protein, 3.5–6% ash, 42.4–46.6% carbohydrate and 112.2–152.0 mg total phenolics/100 g. Twenty different fatty acids were determined, with the percentages varying from 0.02% myristic acid (C14:0) to 78.7% linoleic acid (C18:2). According to the GC analysis of fatty acid methyl esters, linoleic acid (C18:2), followed by palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the major fatty acids, which together comprised approximately 97% of the total identified fatty acids. High C18:2 content (average 73.7%) proved that the black mulberry seed oil is a good source of the essential fatty acid, linoleic acid. Linolenic acid (C18:3) was also found in a relatively lower amount (0.3–0.5%). The α-tocopherol content was found to be between 0.17 and 0.20 mg in 100 g seed oil. The main sterols in the mulberry seed oil were β-sitosterol, Δ5-avenasterol, Δ5, 23-stigmastadienol, clerosterol, sitosterol and Δ5, 24-stigmastadienol. The present study stated that the native black mulberry seed oil can be used as a nutritional dietary substance and has great usage potential.     

Lipid composition of perilla seed

The composition of lipids and oil characteristics from perilla [Perilla frutescens (L.) Britt.] seed cultivars are reported. Total lipid contents of the five perilla seed cultivars ranged from 38.6 to 47.8% on a dry weight basis. The lipids consisted of 91.2–93.9% neutral lipids, 3.9–5.8% glycolipids and 2.0–3.0% phospholipids. Neutral lipids consisted mostly of triacylglycerols (88.1–91.0%) and small amounts of sterol esters, hydrocarbons, free fatty acids, free sterols and partial glycerides. Among the glycolipids, esterified sterylglycoside (48.9–53.2%) and sterylglycoside (22.1–25.4%) were the most abundant, while monogalactosyldiacylglycerol and digalactosyldiacylglycerol were present as minor components. Of the phospholipids, phosphatidylethanolamine (50.4–57.1%) and phosphatidylcholines (17.6–20.6%) were the major components, and phosphatidic acid, lysophosphatidylcholine, phosphatidylserine and phosphatidylinositol were present in small quantities. The major fatty acids of the perilla oil were linolenic (61.1–64.0%), linoleic (14.3–17.0%) and oleic acids (13.2–14.9%). Some of the physicochemical characteristics and the tocopherol composition of perilla oil were determined.     

Relation of days after flowering to chemical composition and physiological maturity of sunflower seed

Hybrid sunflower seed (achene) were collected from plants at 7-day intervals after the initiation of flowering which occurred 58 days after planting. The seed were analyzed for moisture, total oil, free fatty acids, lipid classes, and fatty acid composition. Seed dry weight, oil and triglyceride contents were maximum 35 days after the initiation of flowering (DAF) when the seed moisture content was about 36%. This point was defined as “physiological maturity” for sunflowers. The fatty acid composition of the oil extracted from the seed was determined at each stage of maturity. Total saturated fatty acids were 27% at 7 DAF and then decreased to a constant 9% by 35 DAF. At 7 DAF, linolenic acid content was 10.7% then decreased to less than 0.1% by 28 DAF. Oleic acid was about 12% at 7 DAF, increased to 59.6% at 14 DAF, and then gradually decreased to 31.4% by 56 DAF. On the other hand, linoleic acid was about 48% at 7 DAF, decreased to 23% by 14 DAF, but then gradually increased to 59.2% by 56 DAF. An analysis of variance of linoleic and oleic acid contents from 21 DAF to 70 DAF showed a highly significant change in composition with maturation time. The changes in the composition of these fatty acids from 21 DAF to 70 DAF appeared to be related to the environmental temperature which gradually decreased until 56 DAF. Increase in free fatty acids after physiological maturity indicated that deterioration of seed oil was beginning to occur.     

Characterization of the seed oil and meal from apricot,cherry, nectarine,peach and plum

The oil and meal from apricot, cherry, nectarine, peach and plum seeds were characterized for their physico-chemical properties. The wt% seed/fruit ranged from 2.8–7.6% and the wt% kernel/seed ranged from 6.8–31.6%. Kernel moisture ranged from 38.8–72.4%. The proximate composition of whole seeds on a dry weight basis ranged from 1.3–6.9% protein, 0.6–14.5% fat, 51.0–72.3% fiber, 0.4–1.2% ash, and 18.1–27.9% carbohydrate (by difference). The kernels contained 41.9–49.3% fat, and the resulting meals contained 31.7–38.7% protein. The major fatty acids were oleic (52.9–66.3%) and linoleic (26.8%–35.0%). The major essential amino acids were arginine (21.7–30.5 mmoles/100 g meal) and leucine (16.2–21.6), and the predominant nonessential amino acid was glutamic acid (49.9–68.0). The iodine values ranged from 105 to 113, hydroxyl value from 5.5 to 7.0 and the unsaponifiables from 0.56–0.80%. The mineral composition (Cu, Fe, Ca, Mg, Zn, P) was also determined on the meals.     

Cyclopropenoid fatty acid content and fatty acid composition of crude cottonseed oils from successive solvent extractions

The fatty acid composition and properties of six fractions of oil successively extracted from cottonseed meats has been investigated. The cyclopropenoid fatty acid concn increased regularly from 0.30–1.06%, a 3.5-fold increase. This suggests that the cyclopropenoid constituents of the oil in the seed are less accessible to the solvent. The linoleic acid concn decreased from 56.3–53.1% accounting for a slight reduction in iodine value (I.V.). The first two fractions had a markedly lower phosphatide content than the remaining fractions. Presented at the AOCS Meeting in Chicago, 1964. A laboratory of the So. Utiliz. Res. & Dev. Div., ARS, USDA.     

Monitoring of Fat Content,Free Fatty Acid and Fatty Acid Profile Including <Emphasis Type="Italic">trans</Emphasis> Fat in Pakistani Biscuits

The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography–mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9–46.9, 53.0–62.0, 12.3–43.7 and 0.1–9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.     

Effect of stabilization on the quality characteristics of rice-bran oil

The effect of acid, heat and cold stabilization of rice-bran on the quality characteristics of rice-bran oil obtained thereof were studied. Acid and heat stabilizations were found to be equally effective as far as the control of free fatty acids is concerned. The iodine value (90-92.2), saponification value (186-188) and butyro-refractometer reading (56-58) of oils obtained from the stabilized rice-bran were very much similar to unstabilized/control samples: IV (90-92.2), SV (188) and BRR (56.0). However, the Bellier turbidity temperature could not be read, due to the presence of residual wax, even up to 70°C. The fatty acid composition of oils obtained from stabilized rice-bran and determined by gas-chromatography showed the presence of myristic (1.2–3.3), palmitic (18.0–20.3), stearic (0.5–1.2), oleic (34.0–43.9), linoleic (31.0–35.7), linolenic (2.3–3.7) and arachidic (0.5–2.8%) acids. With the fatty acid composition they resembled control oil samples. There was no effect of stabilization on the PFA quality standards/characteristics of rice-bran oil. The effect of the chilling of rice-bran over oil extractability and oil content has also been studied.     

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.     

Extraction and methanolysis of oil from whole or crushed rapeseed for fatty acid analysis

Three methods are described for extraction of oil from rapeseed for routine determinations of fatty acid composition. In the “whole-seed method,” ca. 50% of the total seed oil is extracted, without prior crushing of the seeds, by soaking the dried seeds in petroleum ether and benzene at room temperature for 2 days. For certain types of rapeseed with a “less permeable seed coat,” a presoaking in water is required to rupture the seed coat. The extracted oil has practically the same fatty acid composition as the total seed oil, and can therefore be used as a representative sample for determination of the fatty acid composition of the total seed oil. In the “crushing method,” the seeds are lightly crushed before the oil is extracted. In the “half-seed method,” the outer cotyledon of a single seed is dissected from the embryo; the oil is extracted from this cotyledon for fatty acid analysis, while the remaining part of the embryo can be germinated and planted to produce the progeny of the seed. In all three methods the extracted oil is converted to fatty acid methyl esters by a rapid reaction with sodium in methanol at room temperature. Presented in part at the Joint Conference of the Chemical Institute of Canada and the American Chemical Society, Toronto, May 1970. Contribution No. 329, Department of Plant Science, University of Manitoba.     

番荔枝籽油脂脂肪酸组成的GC-MS分析

研究了番荔枝籽油脂中脂肪酸的组成.用索氏脂肪抽提器提取番荔枝籽的油脂,并以GC-MS分析油脂脂肪酸的组成.结果表明,番荔枝籽油脂收率达29.2％;番荔枝籽油脂中含有8种脂肪酸,主要为:油酸(45.37％)、亚油酸(30.68％)、棕榈酸(13.60％)和硬脂酸(8.94％),其中不饱和脂肪酸含量达76.29％.番荔枝籽含油量高,脂肪酸种类丰富,尤其是不饱和脂肪酸含量较高,具有较高的开发利用价值.     

Incorporation ofcis- andtrans-octadecenoic acids into the membranes of rat liver mitochondria

The incorporation of dietary isomeric fatty acids into the membranes of liver mitochondria was investigated. Three groups of rats were fed diets containing 3% sunflower seed oil plus 15%, 20%, or 25% partially hydrogenated arachis oil. A fourth group was fed 25% partially hydrogenated arachis oil, but no sunflower seed oil. All diets were given for 3, 6, or 10 weeks. After 10 weeks, the content oftrans fatty acids in the lipids of the mitochondrial membranes was 15–19% of the total fatty acids. The composition of thetrans- and thecis-octadecenoic acids in the lipids of the mitochondrial membranes was similar for all groups supplemented with sunflower seed oil (SO), irrespective of time and dietary level of partially hydrogenated arachis oil (HAO). Thecis 18∶1 (n−8), which was a major isomer of the partially hydrogenated arachis oil, was almost excluded from the mitochondrial fatty acids. Likewise, the content oftrans 18∶1 (n−8) was considerably lower in the mitochondrial lipids than in the diet. On the contrary, the content oftrans 18∶1 (n−6) was higher in the mitochondrial lipids than in the diet. In the group fed without sunflower seed oil, isomers of linoleic acid and arachidonic acid were observed in the lipids of mitochondrial membranes. Presented in part at the ISF Congress, Marseille, September 1976.     

Milk Thistle Seed Oil Constituents from Different Varieties Grown in Iran

In this study, fatty acids, phytosterol classes and tocopherols composition of Milk thistle seeds oil were determined at four varieties grown in Ardebil-Iran. The four varieties consisted of two modified foreign varieties—Budakalaszi (originally from Hungary) and the CN-seed variety (originally from England) and two native varieties, namely Khoreslo and Babak Castle. The oil content of the seeds ranged from 26 to 31%. Among the fatty acids, linoleic acid had the highest percentage (50–54%) followed by oleic acid (23–29%) and palmitic acid (7–8%). This is the first detailed report on the phytosterol classes of milk thistle seeds oil. The 4-Desmethylsterol class was predominant (1,800–2,200 μg/g) followed by 4,4′-dimethylsterols (50–85 μg/g) and 4-monomethylsterols (26–35 μg/g). The α-, β-, γ-, and δ-tocopherols ranged from 187 to 465, 10 to 51, 9 to 12, and 18 to 80 μg/g oil, respectively. Based on the results obtained, the extracted oil from milk thistle seeds are rich in essential fatty acids, sterols and vitamin E and can be an attractive candidate for use in food preparation mixed with other vegetable oils or alone.     

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.     

Characterization of <Emphasis Type="Italic">Annona cherimola</Emphasis> Mill. Seed Oil from Madeira Island: a Possible Biodiesel Feedstock

The possibility of using Annona seed oil as an added value product, namely as a source of biodiesel, is explored. Milled Annona seeds were extracted with hexane at room temperature (72 h) and at solvent boiling point (6 h). Oil content was found to be 25 and 22.4% respectively. The oil was characterized in terms of lipid composition (HPLC–APCI–MS and ¹³C NMR), resistance to oxidation and acidity index. FAME composition was determined by GC–MS and five major peaks were identified. Production of biodiesel from Annona’s seed oil was achieved by base-catalyzed transesterification. Density, viscosity, refraction coefficient, acid value, cold filter plugging point, cloud point and oxidation stability were measured. The iodine value and the “apparent cetane number” were calculated. Density, viscosity, acid value, iodine value, cold filter plugging point and cloud point were within EN14214 specifications and the calculated “apparent cetane number” was also indicative of a suitable product.     

Physicochemical Characteristics of Nigella Seed (<Emphasis Type="Italic">Nigella sativa</Emphasis> L<Emphasis Type="Italic">.</Emphasis>) Oil as Affected by Different Extraction Methods

The physicochemical properties of crude Nigella seed (Nigella sativa L.) oil which was extracted using Soxhlet, Modified Bligh–Dyer and Hexane extraction methods were determined. The effect of different extraction methods which includes different parameters, such as temperature, time and solvent on the extraction yield and the physicochemical properties were investigated. The experimental results showed that temperature, different solvents and extraction time had the most significant effect on the yield of the Nigella oil extracts. The fatty acid (FA) compositions of Nigella seed oil were further analyzed by gas chromatography to compare the extraction methods. The C16:0, C18:1 and C18:2 have been identified to be the dominant fatty acids in the Nigella seed oils. However, the main triacylglycerol (TAG) was LLL followed by OLL and PLL. The FA and TAG content showed that the composition of the Nigella seed oil extracted by different methods was mostly similar, whereas relative concentration of the identified compounds were apparently different according to the extraction methods. The melting and crystallization temperatures of the oil extracted by Soxhlet were −2.54 and −55.76 °C, respectively. The general characteristics of the Nigella seed oil obtained by different extraction methods were further compared. Where the Soxhlet extraction method was considered to be the optimum process for extracting Nigella seed oil with a higher quality with respect to the other two processes.     

Fatty Acid Composition of <Emphasis Type="Italic">Baccaurea courtallensis</Emphasis> Muell. Arg Seed Oil: an Endemic Species of Western Ghats,India

Baccaurea courtallensis Muell. Arg., a moderately sized evergreen tree of the Euphorbiaceae, is endemic to Western Ghats. Its fruits are edible, sour in taste, and contain 2–4 seeds. The native residents harvest the fruits for their medicinal value and for pickling. The seed weight is 0.28 g or 1.0 kg contains 3,500 seeds with a seed coat. The fruit to seed weight ratio is 34:1. Virtually, no work on the chemistry of the seeds or fruit of the species has been reported. Seeds of the species contain 22.5% oil on a dry kernel weight basis. Analysis of the composition of the oil revealed two major fatty acids palmitic acid (42.59%) and oleic acid (36.15%). Stearic acid content was 16.20% and myristic acid was 4.28% of the oil. Two minor acids present were lauric acid (0.40%) and linoleic acid (0.38%) and also including traces of linolenic acid. Physico-chemical properties of the oil showed an acid value of 1.402, a saponification value of 166.89, a refractive index of 0.4239, a specific gravity of −0.938, and an optical rotation of α at 29 °C + 0.35° (λ = 589 nm).     

Variation in lipid composition of niger seed (Guizotia abyssinica Cass.) Samples collected from different regions in ethiopia

Niger seed samples were collected from different regions in Ethiopia for determination of oil content, and of fatty acid, tocopherol and sterol composition in the seed oil by gas-liquid chromatography and high-performance liquid chromatography methods. There was a large variation in oil content, ranging from 29 to 39%. More than 70% of the fatty acids was linoleic acid (18∶2) in all samples analyzed. The other predominant fatty acids were palmitic (16∶0), stearic (18∶0) and oleic (19∶1) at a range of 6 to 11% each. Total polar lipids recovered after preparative thin-layer chromatography comprised a small fraction of the total lipids. They had higher 16∶0 and lower 18∶2 contents than the triacylglycerols.α-Tocopherol was the predominant tocopherol in all samples, 94–96% of the total amounting to 630–800 μg/g oil. More than 40% of the total sterols wasβ-sitosterol,ca. 2000μg/g oil. The other major sterols were campesterol and stigmasterol, ranging from 11 to 14%. The Δ5- and Δ7-avenasterols were in the range of 4 to 7%. From the samples studied, no conclusion could be drawn regarding the influence of altitude or location on oil content, tocopherol and/or sterol contents. The results of the present study on niger seed oil are discussed in comparison with known data for common oils from Compositae,viz, safflower and sunflower.     

Characterization of Crude Watermelon Seed Oil by Two Different Extractions Methods

The aim of this paper was to study the physical–chemical composition of the watermelon seed oil extracted by a mechanical process using an expeller and by a chemical process using hexane as the solvent. The watermelon seed oil had a high concentration of unsaturated fatty acids. The two primary sterols were stigmasterol and β-sitosterol, which corresponded to approximately 47 and 30% of the total phytosterols. The oil had a low tocopherol content (65.19 mg/kg for S and 73.19 mg/kg for E). Comparing the two extraction methods, extraction by expeller produced an oil of superior quality with respect to oxidative stability, carotenoids and Lovibond color. No significant differences were found between the two extraction methods with respect to the minor components of the oil considered as functional, such as phytosterols.