Quantitative analysis of fatty acids and sterols in Malagasy rice bran oils

The fatty acid and sterol compositions of six Malagasy rice bran oils were evaluated. Investigation by gas liquid chromatography (GLC) using Carbowax 20 M revealed 10 fatty acids, mainly palmitic (16–20%) oleic (41–44%) and linolenic (31–37%) acids. An OV 17 column was used to separate eight sterols, mainly Β-sitosterol (53–59%), campesterol (16–26%) and stigmasterol (10–13%). No significant variation for the fatty acid and sterol contents was observed among the rice varieties studied.     

Untersuchungen über die Lipide von Kartoffeln

Investigations on the Lipids of Potatoes Gas chromatographic investigations on the fatty acid composition of the total lipids of freeze-dried potato showed that 90% of the fatty acids consist of linolenic, linoleic, palmitic and stearic acids. In all, 31 different fatty acids were detected and identified. Noticeable amounts of odd-chain fatty acids and those having more than 20 C-atoms (up to C₃₀) were found. Eight different varieties of potato were investigated. Difference in the fatty acid composition of the individual varieties was not appreciable. Experiments on the group separation of lipids showed that they contain a large amount of phospholipids (especially lecithin and cephalin). Appreciable amounts of triglycerides were also found, however, the sterol esters, sterols and free fatty acids were present to a lesser extent.     

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.     

Fatty acid composition of the oil of winged beans,Psophocarpus tetragonolobus (L.) DC

The fatty acid composition of the oils of five varieties of winged beans,Psophocarpus tetragonolobus (L.) DC, was determined and found to be similar to peanut oil. The total unsaturated fatty acids ranged from 53.8% to 68.5% (mean, 62.0%). Oleic acid and linoleic acids were the major unsaturated fatty acids. The major saturated fatty acids were behenic, palmitic and stearic acids. Parinaric acid, a toxic fatty acid, previously reported to occur in winged beans, was not present in the oil of the winged beans analyzed. Taken in part from the Ph.D. dissertation of V.V. Garcia whose present address is Department of Food Science and Technology, University of the Philippines at Los Banos, College, Laguna, Philippines.     

The lipid components of white potato tubers (Solanum tuberosum)

Four Canadian varieties of potatoes were examined for their lipid composition. Lipids, extracted with chloroformmethanol, were shown by TLC and column chromatography to consist of 16.5% neutral lipids, 45.5% phospholipids and 38.1% glycolipids. Among the phospholipids and glycolipids, phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, the galactolipids and the sterol glucosides were the major lipids. The predominant fatty acids were palmitic (19.5%), linoleic (44.8%) and linolenic (30.4%, in Kennebec). Analyses of the fatty acids of stored potatoes showed a marked decrease in linoleic acid and an increase in linolenic acid, in the Irish Cobbler and Sebago potatoes. β-sitosterol comprised 85.0% of total sterols. Nearly half of the carotenoids was lutein (xanthophyll), the others being α-carotene, β-carotene, an unidentified pigment and lutein epoxide. Contribution No. 101 of the Food Research Institute, Canada Department of Agriculture.     

The composition of the oil extracted from 14 different varieties ofAndropogon Sorghum var.Vulgaris

Summary Fourteen varieties ofAndropogon Sorghum var.vulgaris were subjected to fractional solvent extraction. An average yield of 0.32% wax and 2.76% of oil was obtained. The 14 sorghum grain oils varied from a light amber to green in color. They had an average refractive index of 1.4695 at 25° C. and contained 2.51% nonsaponifiable matter. The mixed fatty acids obtained from the oils had an average melting point of 28.9° C., a neutralization equivalent of 278.8, iodine value of 120.8, and thiocyanogen value of 81.5. The composition of the mixed fatty acids were calculated from the iodine and thiocyanogen values. The mixed fatty acids contained an average of 46.5% linoleic, 39.5% oleic, 7.8% palmitic, and 4.7% stearic acid. Financial support for this work was furnished by The Kansas Industrial Development Commission. Contribution No. 314 from The Department of Chemistry.     

Lipid changes in maturing oil-bearing plants

Seeds ofCrambe abyssinica C.D. 6619 and theBrassica napus varieties Golden and Zero-erucic were collected at different stages of maturity and the free lipid extracted with hexane. The lipid thus obtained was separated into lipid classes by silicic acid column chromatography. The lipid classes were further examined by thin-layer chromatography and the component fatty acids and sterols by gas-liquid chromatography. The relative amounts of the lipid classes in crambe and both rape varieties varied as the seed matured and a period of great change occurred about 10 days after fertilization. The greatest change was in triglycerides and phospholipids plus glycolipids. Free fatty acids, present in immature seeds, has almost disappeared at maturity. The lipid classes of crambe and both types of rape were in similar proportion at maturity. Differences in phospholipid and glycolipid composition were found between crambe and rape and between immature and mature rape. The fatty acid composition differred between lipid classes and changed with maturity. Changes in 18-carbon acids of Zero-erucic rape were concurrent with the development of erucic and eicosenoic acids in Golden rape. Contribution No. 36 of the Food Research Institute. Presented at the AOCS Meeting, Cincinnati, October 1965.     

Composition and positional distribution of fatty acids in phospholipids isolated from pork muscle tissues

The composition and positional distribution of fatty acids in phospholipids isolated from four locations of a hog carcass is presented. Variations in fatty acid composition of phospholipids were found depending upon the location in the carcass. The total unsaturated fatty acid content averaged 34.3 mole % for lecithin, 52.5 mole % for phosphatidylethanolamine, 40.3 mole % for phosphatidylserine and 41.3 mole % in sphingomyelin. The cephalins had a much higher percentage of polyunsaturated fatty acids than lecithin. The chief saturated fatty acid in lecithin and sphingomyelin was palmitic and in cephalins it was stearic. A snake venom enzyme preparation(Crotalus adamanteus) hydrolyzed primarily unsaturated fatty acids in phosphoglycerides and the higher the percentage of unsaturation within the fatty acid the higher percentage of hydrolysis occurred. The unsaturated fatty acids were found chiefly at the theβ-position and the saturated fatty acids at thea-position in the phosphoglycerides. Michigan State Agricultural Experiment Station Publication No. 3389. Supported by the U.S. Public Health Service Research Grant No. GM 08801-03.     

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.     

Variability for oil and fatty acid composition in castorbean varieties

Thirty-six castorbean varieties were surveyed for oil and fatty acid composition, in order to determine variability of these seed compounds. A large variability of seed oil percentage was observed, ranging from 39.6 to 59.5%. Concerning the fatty acids, little variability was observed for ricinoleic acid, which was the most abundant in the oil, ranging from 83.65 to 90.00%. The other fatty acids appeared in small concentrations and showed a small range: 0.87 to 2.35, 0.68 to 1.84, 2.96 to 5.64, 3.19 to 5.98, and 0.34 to 0.91%, for palmitic, stearic, oleic, linoleic, and linolenic acid, respectively. Non-significant correlations were observed between fatty acids and seed oil percentage. However, significant correlations were observed among fatty acid concentrations: positive and negative ones. These significant correlations could be associated with the biosynthetic pathways of the fatty acids, which are not fully elucidated. They suggest, however, that selection for a particular fatty acid will tend to increase those positively correlated, and decrease those negative ones. Selection and plant breeding techniques could then be applied to modify the oil content of the castorbean seeds, considering the variability observed. For the fatty acid composition, however, the variability was not large enough to make substantial changes in their concentrations by selection procedures. More varieties should be surveyed to find out if such variability is available.     

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。．     

Lipids of six cultivated barley (Hordeum vulgare L.) varieties

The lipids of representative varieties of 2-row spring, 6-row spring, and 6-row winter-type barleys were studied. Total barley lipids were classified by silicic acid gel column chromatography and separated by thin layer chromatography, and the fatty acid composition was determined by gas liquid chromatography. Total lipid content of the 6 barley varieties ranged from 3.12%–3.56% (dry wt basis). The average values for neutral lipids, glycolipids, and phospholipids were 71, 9, and 20%, respectively. The fatty acid composition of barley was rather typical of plant tissue. The neutral lipids and glycolipids from all the varieties contained a higher percent of linoleic and linolenic (C 18∶2 and C 18∶3) acids than the phospholipid fraction. South Dakota Experiment Station Paper 1248.     

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.     

Fatty Acid Profile of Kenaf Seed Oil

The fatty acid profile of kenaf (Hibiscus cannabinus L.) seed oil has been the subject of several previous reports in the literature. These reports vary considerably regarding the presence and amounts of specific fatty acids, notably (12,13-epoxy-9(Z)-octadecenoic (epoxyoleic) acid, but also cyclic (cyclopropene and cyclopropane) fatty acids. To clarify this matter, two kenaf seed oils (from the Cubano and Dowling varieties of kenaf) were investigated regarding their fatty acid profiles. Both contain epoxyoleic acid, the Cubano sample around 2 % and the Dowling sample 5-6 % depending on processing. The cyclic fatty acids malvalic and dihydrosterculic were identified in amounts around 1 %. Trace amounts of sterculic acid were observed as were minor amounts of C17:1 fatty acids. The results are discussed in the context of the fatty acid profiles of other hibiscus seed oils.     

The fatty acid composition of clothes soil

Summary Organic soil that had gradually accumulated on cotton garments and was unremovable by normal washing procedures was analyzed for free and combined fatty acids by gas-liquid chromatography. The fatty acid composition of this material was similar to sebum and hair fat and was remarkably uniform although from several different sources and geographical locations. The predominant fatty acids were C₁₅, C₁₆, and C₁₈ straight-chain acids. More than 30% of the total fatty acid was palmitic acid. The amount of oleic acid was considerably less than is reported for hair and skin fat. No linoleic acid or linolenic acid was detected. The small amount of unsaturated acids is probably the result of their oxidation to polymers and other oxidation products. The amount of free fatty acids was very small because they were converted to insoluble heavy metal soaps. Most of the combined fatty acids were present as esters,i.e., triglycerides.     

Chromatographic identification of oil and amino acid constitutents in kernels of some almond varieties

The physical and chemical properties of the oils of eight almond varieties are presented. Oils of these varieties showed similar qualitative data concerning the lipid classes separated by thin layer-chromatography. Triglycerides comprised the majority of the total lipid extract, while mono-and diglycerides were found in traces. Gas chromatographic analysis of the methyl esters of the fatty acids revealed that the unsaturated fatty acids contribute 70–90% of the total fatty acids present in the samples. The saturated acids, however, were found in a relatively low concentration (7.0–23.6%), and even a lower percentage of arachidic acid is reported. In addition to the five fatty acids identified, another five unknown acids were separated and their retention times were recorded. One of the unknowns, with a retention time of 2.45 min, is believed to be palmitoleic acid. Eleven free amino acids-were separated, identified, and quantitatively determined. Aspartate, asparagine, glutamate, and leucine have major existence. Although the presence of hydroxyproline is unusual in plant materials, it was found among the free amino acids in almond kernels.     

Oil composition of pistachio nuts (Pistacia vera L.) from Turkey

The oil content, fatty acid and sterol compositions and other parameters of pistachio nut (Pistacia vera L.) samples corresponding to five different varieties, all cultivated in Turkey were determined. Mean values were 59.69 ± 1.80% for fat content, 0.9143 ± 0.006 for specific gravity of the oil, 1.4693 ± 0.004 for refractive index, 94.23 ± 1.510 for iodine value, and 188.2 ± 3.80 for saponification value. Fatty acids identified in the oil samples were palmitic, palmitoleic, stearic, oleic, and linoleic acids with oleic acid as the dominant fatty acid (68.78 ± 2.05%). Halebi variety had the highest level of oleic acid among the varieties studied. The sterols isolated from the unsaponifiable fraction were campesterol, stigmasterol, β-sitosterol, and Δ⁵-avenasterol with β-sitosterol as the major constituent (84.95 ± 2.80%). Higher levels of β-sitosterol were found in Kιrmιzι variety. The high level of oil, oleic acid and β-sitosterol content was found in all the varieties studied. Fat content, iodine value, palmitic acid and oleic acid content significantly differed between varieties.     

Comparative studies on composition of cardiac phospholipids in rats fed different vegetable oils

Male Sprague-Dawley rats were fed diets for 1 or 16 weeks, containing 20% by weight vegetable oils differing widely in their oleic, linoleic and linolenic acid content. No significant changes were observed in the level of the cardiac lipid classes. The fatty acid composition of the 2 major phospholipids, phosphatidylcholine and phosphatidylethanolamine, showed a remarkable similarity between diets in the concentration of total saturated, C22 polyunsaturated and arachidonic acids. Monounsaturated acids were incorporated depending on their dietary concentration, but the increases were moderate. Dietary linolenic acid rapidly substituted C22 polyunsaturated fatty acids of the linoleic acid family (n−6) with those from the linolenic acid family (n−3). The results suggest that dietary linolenic acid of less than 15% does not inhibit the conversion of linoleic to arachidonic acid but the subsequent conversion of arachidonic acid to the C22 polyunsaturates was greatly reduced. Significant amounts of dietary monounsaturated fatty acids were incorporated into cardiac cardiolipin accompanied by increases in polyunsaturated fatty acids, apparently to maintain an average of 2 double bonds/molecule. The cardiac sphingomyelins also accumulated monounsaturated fatty acids depending on the dietary concentration. It is quite evident from the results of this study that the incorporation of oleic acid and the substitution of linolenic for linoleic acid-derived C22 polyunsaturated fatty acids into cardiac phospholipids was related to the dietary concentration of these fatty acids and was not peculiar to any specific oil. Even though it is impossible to estimate the effect of such changes in cardiac phospholipids on membrane structure and function, results are discussed which suggest that the resultant membrane in the Sprague-Dawley male rat is more fragile, leading to greater cellular breakdown and focal necrosis. Contribution No. 914 from the Animal Research Institute.     

Fatty acid composition of several varieties of soybeans

Summary Fatty acid composition of soybean oil of 18 currently important varieties from 43 locations in 16 states of the United States ranged from about 5% to 11% in linolenic, 43% to 56% in linoleic, 15% to 33% in oleic, and 11% to 26% in saturated acids. Oil of all 18 varieties had wide ranges in composition at different locations in two crop years. Within each group varieties tended to maintain the same relative order of fatty acid compositions of oil at all locations in the two years of this study. Publication No. 326 of the U. S. Regional Soybean Laboratory, Urbana, Ill.     

Änderungen im Öl-Gehalt und in der Fettsäurezusammensetzung von in Ungarn angebauten ausländischen Sojabohnensorten

Changes in Oil Content and Fatty Acid Composition of Foreign Soybean Varieties Grown in Hungary Cultivation studies carried out for a period of 3 years on 16 varieties of soybean have shown that oil content of the bean decreased in each year. This was found, especially, for the varieties Ford and Harasoy in which the oil content dropped by an average of 20%, whereas in all other varieties the oil content decreased by an average of 16%. Studies on the fatty acid composition of the oil revealed that the contents of saturated fatty acids and those of linoleic and linolenic acids as well as their correlation varied. Based on the results one might assume that a decrease in the content of linolenic acid occurs not only in the case of a negative correlation between linoleic and linolenic acids but also in the case of a positive correlation. These observations were made especially with the varieties Avea-111, Hark and Traverse. It has been claimed in the literature that in breeding soybean a lower level of linolenic acid can be accomplished by promoting a negative correlation between linoleic and linolenic acids. This statement must be modified, since, according to present findings, even a positive correlation between linoleic and linolenic acids seems to promote the decrease in linoleic acid, provided the positive correlation is accompanied by a decrease in content of both the acids. Based on the cultivation studies, certain varieties of soybean can be selected for breeding.