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1.
A. Radunz W. Grosse J. Mevi-Schütz 《Journal of the American Oil Chemists' Society》1985,62(8):1251-1252
The fruits of the native East African savannah bushBalanites orbicularis Sprague were analyzed for their chemical composition. The seeds of these fruits were found to be rich in triacylglycerols
with a high content of oleic and linoleic acids. Due to the high essential fatty acid content and the absence of toxic cyclic
and oxy fatty acids, the oil from these seeds could be an extremely valuable form of nutrition. The significance of this plant
is discussed briefly pertaining to its importance as a food and energy source in countries with arid regions. 相似文献
2.
Alfons Radunz Georg H. Schmid 《European Journal of Lipid Science and Technology》2000,102(12):734-738
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. 相似文献
3.
Vera Van Hoed 《Lipid Technology》2010,22(11):247-249
Traditionally, phenolic compounds are known to be abundant in fruits, vegetables and cereals. Recently, however, their presence in seed oils has been discovered and this offers interesting nutritional and economical possibilities. The nutritional benefit arises from the high levels of polar antioxidants in crude seed oils, as it is known that these are antioxidants offering health benefits. Economical benefit results when seeds traditionally considered as a waste stream become the source of high value vegetable oils. The main identified phenolic compounds in those oils are discussed, as well as the varying levels of total phenolic compounds as determined by the Total Phenol Content (TPC) assay and by HPLC methods. While not all compounds are yet identified, and further study is needed on this subject, it is clear that the phenolic compounds in seed oils contribute to their oxidative stability and to their nutritional importance. The available data show that phenolic compounds are not only abundant in fruits, cereals and vegetables, but seed oils are also good sources of a variety of these antioxidants, in particular phenolic acids. This gives possibilities for the use of otherwise waste streams, such as fruit seeds, as sources of high value oils, with interesting nutritional properties, including essential fatty acids and antioxidants. 相似文献
4.
Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact 下载免费PDF全文
Mahesh Mansing Patil Ali M. Muhammed K. A. Anu-Appaiah 《Journal of the American Oil Chemists' Society》2016,93(6):823-836
The effects of plant oils on health are being intensively studied. Many fatty acids have attracted significant scientific attention since the studies pointed them as potential nutrients. An attempt was made to analyze the variation in three major Indian Garcinia fruits for their oils, lipid sub‐classes, fatty acids and total amino acids. Solvent extraction and chromatographic techniques were used for the isolation, purification, separation and detection of these compounds. Three major Garcinia fruits G. gummi‐gutta, G. indica and G. xanthochymus varied in their chemical composition. Oil content was significantly higher (p < 0.05) in G. xanthochymus seeds (16.9 %) when compared to 11.21 % in G. gummi‐gutta seeds. Fatty acids observed were mainly capric, undecanoic, lauric, palmitic, stearic, oleic and linolelaidic acid. Monounsaturated fatty acids (MUFA) were predominant in both pericarp and seeds with oleic acid being the major fraction (29.24‐58.6 %). The lipid classification of Garcinia oils showed the varying percentage of neutral lipids, glycolipids and phospholipids. Oleic acid (32.91–71.54 %) was found to be the major fatty acid in neutral‐, glyco‐ and phospho‐lipids. Alanine, leucine, proline and phenylalanine were the predominant amino acids found in Garcinia fruits. The study has broadened our understanding related to the different biochemical composition of Garcinia fruits, thereby providing the groundwork that may lead to the production, utilization and application of products from Garcinia in a more efficient way. 相似文献
5.
Unexploited Thapsia garganica,Orlaya maritima,and Retama raetam Seeds: Potential Sources of Unsaturated Fatty Acid and Natural Antioxidants 下载免费PDF全文
Nizar Tlili Houda Mejri Houda Ben Lajnef Anouer Feriani Abdelhamid Khaldi Nizar Nasri 《Journal of the American Oil Chemists' Society》2015,92(8):1175-1181
Total lipid contents, fatty acid compositions, phenolic profiles and antioxidants activities of seeds from Thapsia garganica, Orlaya maritima, and Retama raetam were investigated. The oil values were more than 26 %, except seeds of R. raetam (ca. 3 %). Unsaturated fatty acids accounted for the majority of the fatty acids (more than 75 %). Oleic and linoleic acid were the predominant fatty acids. Total phenolic compounds (24–104 mg GAE g?1 DR), total flavonoids (4–102 mg QE g?1g DR), total tannins (28–85 mg GAE g?1 DR) and condensed tannins (0.62–131 mg CE g?1 DR) were also determined. The antioxidant activities using different assays were evaluated. The predominant detected classes were the phenolic acids (42–85 %) and the flavonoids (11–48 %). The major phenolic acids were caffeic, trans‐4‐hydroxy‐3‐methoxycinnamic, p‐coumaric, and gallic acid. The predominant flavonoids were quercetin, luteolin, naringin, apigenin, and kaempferol. This study brings attention to the medicinal importance of these species as a source of oil and antioxidant molecules. 相似文献
6.
Antonio Pérez-Gálvez Juan Garrido-Fernández Ma.Isabel Mínguez-Mosquera Mercedes Lozano-Ruiz Vicente Montero-de-Espinosa 《Journal of the American Oil Chemists' Society》1999,76(2):205-208
Composition in fatty acids of the pericarp and seeds of two new pepper fruits (Capsicum annuum L. cv. Jaranda and Jariza) and the effects of different processing stages on the fatty acid composition of these tissues
and of paprika are shown. In the pericarp the polyunsaturated fatty acids (PUFA), linoleic and linolenic, both in the same
proportion, are the major acids; in the seed, linoleic is in a very high concentration as compared to in the pericarp. In
the pericarp, a storage zone of carotenoid pigments, linolenic acid does not participate in the carotenoid esterification
process. From the different lipid patterns, nutritional aspects are deduced. In the drying step the concentrations of constituent
fatty acids are constant in the seed, while in the pericarp there is a net increase in the total content of fatty acids. 相似文献
7.
Robert L. Wolff Frédérique Pédrono Anne M. Marpeau William W. Christie Frank D. Gunstone 《Journal of the American Oil Chemists' Society》1998,75(11):1637-1641
The fatty acid compositions of the seeds from three Taxus (yew) species and one Torreya species belonging to the Taxaceae family [Taxus cuspidata (Japanese yew), T. chinensis (Chinese yew), T. baccata (English yew), and Torreya grandis (Chinese nutmeg yew)] have been established. These compositions were compared with those previously published for T. canadensis (Canadian yew) and Torreya nucifera. In Taxus species, as well as in Torreya species, Δ5-olefinic acids are present in the seed lipids from all species analyzed. In Taxus, 5,9-18:2 (taxoleic) acid is the prominent Δ5-olefinic acid. It represents between 9.5 and 16.2% of total fatty acids. Other
Δ5-olefinic acids that occur in low amounts are 5,9,12-18:3 (<3.5%), 5,11-20:2 (<0.3%), 5,11,14-20:3 (<2.2%), and 5,11,14,17-20:4
(<0.3%) acids. In Torreya species, the major Δ5-olefinic acid is 5,11,14-20:3 (sciadonic) acid (between 6.7 and 11.2%). In contrast to Taxus species, the 5,9-18:2 and 5,9,12-18:3 acids are scarce in Torreya species: less than 0.1%. Also, the 9,12,15-18:3 acid content is significantly lower in Torreya than in Taxus. The prominence of taxoleic acid among Δ5-olefinic acids in the seed lipids is a unique characteristic of the genus Taxus that isolates it from all other Coniferophytes analyzed so far. However, this feature is not shared by other Taxaceae species,
such as Torreya, and with regard to their seed fatty acid compositions, the family Taxaceae appears particularly heterogeneous. Our observations
favor the hypothesis that in Gymnosperm seeds, there might exist two Δ5-desaturases, one specific for unsaturated acids with
a Δ9-ethylenic bond (active in Taxus but not in Torreya), and the other specific for unsaturated acids with a Δ11-ethylenic bond (active in Torreya but not in Taxus). Our data also highlight the importance of the elongase(s) in the metabolism of fatty acids in Gymnosperm seeds. 14-Methylhexadecanoic
acid, a habitual component of Pinaceae and Ginkgo biloba seed lipids, could not be detected in the Taxaceae studied here. 13C nuclear magnetic resonance spectroscopy of the oils from both genera has confirmed that Δ5-olefinic acids are apparently
excluded from the internal position of triacylglycerols, which is a characteristic common to all Gymnosperm species analyzed
so far, and consequently of great antiquity in their life history. 相似文献
8.
Hyun H. Oh Keum T. Hwang Min K. Shin Hee K. Lee Sung Z. Kim 《Journal of the American Oil Chemists' Society》2007,84(6):549-555
Seed and oil contents, and fatty acid compositions of oils of 20 caneberries grown in Korea were determined. Fatty acid compositions
of the oils were analyzed using GC for the extracted and methylated oils from the berry seeds. The seeds comprised 4–10% (w/w)
of the wet berries and accounted for 26–62% of the dry berries. Moisture and oil contents of the berry seeds were 8–17 and
13–28% (dry basis), respectively. More than 90% of the total fatty acids in the oils from the berry seeds were unsaturated.
Linoleic and linolenic acids comprised 49–70 and 13–34%, respectively, of the oils in the berry seeds. 相似文献
9.
L. Masson 《Journal of the American Oil Chemists' Society》1981,58(3):249-255
The dietary and nutritional role of fats and oils is quite complex, as evident in the new biological findings about some of
their components that are essential to man. Fats and oils must be considered for both their quantitative and qualitative aspects,
their fatty acid compositions and relationships with average diets in different countries should be emphasized. Because of
some adverse physiological effects ascribed to saturated fatty acids, a tendency to increase the intake of polyunsaturated
vegetable oils has occurred to provide a good source of essential fatty acids, mainly linoleic acid. However, saturated fats
still are an important part of the diet in developed countries, especially “invisible” fats. Research must continue that is
related to modifications fats and oils undergo during industrial processes which affect their nutritional value. Compositions
of many fats and oils are provided. 相似文献
10.
H. Niranjana Murthy K. S. Joseph A. Madiwal G. Dinesh Rajan M. Badiger Laxmi Kolkar R. Hiremath M. Shirugumbi 《Journal of the American Oil Chemists' Society》2016,93(3):405-409
The proximate, physicochemical, and fatty acid compositions of seed oil extracted from khat (Catha edulis) were determined. The oil, moisture, crude protein, crude fiber, crude carbohydrate, and ash content in seeds were 35.54, 6.63, 24, 1.01, 30.4 %, and 1.32 g/100 g DW respectively. The free fatty acids, peroxide value, saponification value, and iodine value were 2.98 %, 12.65 meq O2/kg, 190.60 mg KOH/g, and 145 g/100 g oil, respectively. Linolenic acid (C18:3, 50.80 %) and oleic (C18:1, 16.96 %) along with palmitic acid (C16:0, 14.60 %) were the dominant fatty acids. The seed oil of khat can be used in industry for the preparation of liquid soaps and shampoos. Furthermore, high levels of unsaturated fatty acids make it an important source of nutrition especially as an animal product substitute for omega‐3 fatty acids owing to the high content of linolenic acid. 相似文献
11.
A wild-type strain ofDictyostelium discoideum was grown uponAerobacter aerogenes. Fatty acid compositions of lipid fractions and of total lipids obtained from vegetative amoebae and mature sorocarps were
compared. Fatty acids isolated from vegetative cells were found to include large quantities of 17- and 19-carbon cyclopropane
fatty acids while straight-chain, saturated fatty acids represented only 10% (w/w) of total fatty acids. These cyclopropane
fatty acids appear to be derived from ingested bacteria and are preferentially incorporated into neutral lipids of the slime
mold. Development of amoebae to mature sorocarps is accompanied by a substantial decrease in cyclopropane fatty acid content
and a concomitant increase in unsaturated fatty acids, mostly as octadeca-5,11-dienoic acid. The †-22 stigmastenyl ester fraction
is the richest source of this acid. Fully 65% of the fatty acids in this fraction are the octadecadienoate. 相似文献
12.
A. R. Chowdhury R. Banerji G. Misra S. K. Nigam 《Journal of the American Oil Chemists' Society》1984,61(6):1023-1024
The seeds of 8 plant species of Mimosaceae were studied for their fat and protein contents and fatty acid and mineral compositions.
The oil fromEntada phaseoloides contained 14 newly identified acids in addition to 8 previously reported. Six seed oils were rich in oleic and linoleic acid
as the sum of 18:1 and 18:2 ranged from 64.4–78.5%. 相似文献
13.
Merve Yilmaz Ümit Geçgel Demet Apaydin Emrullah Culpan 《Journal of the American Oil Chemists' Society》2023,100(9):723-732
This study aimed to determine the chemical properties (fatty acid composition, oil content, sterol and tocopherol compositions) of the oils extracted from the seeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties harvested in different periods from flowering to ripening period. In parallel with the increase of harvest time, the humidity rate decreased, while the oil ratios increased. It was determined that palmitic (16:0) and stearic (18:0) acids, which are significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids, which are unsaturated fatty acids, are quite high in the oils of all safflower varieties. These fatty acids showed significant changes from the first harvest to the last harvest. The total saturated fatty acid ratios decreased, while the amount of unsaturated fatty acids increased as the maturation progressed. The first and latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cultivars were selected and their sterol and tocopherol compositions were examined. The highest level of sterol in all cultivars was β-sitosterol and the amount of sterols decreased towards full maturity. It was determined that α-tocopherol was the dominant tocopherol found in the safflower oils and the amount of tocopherol increased towards full maturity. 相似文献
14.
Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (Salvia hispanica L.) Genotypes 总被引:1,自引:0,他引:1
Ricardo Ayerza 《Journal of the American Oil Chemists' Society》2010,87(10):1161-1165
The objective of this study was to investigate the effect of chia (Salvia hispanica L.) seed coat color on oil content and fatty acid composition, as well as the effect of different growing areas on chemical variation. This study was carried out using white and black-spotted chia seeds grown together at five locations of Ecuador. Oil content was not significantly (P < 0.05) different for any of the comparative analyses performed between white and black-spotted seeds at all, although significant differences in oil content among locations were detected. The seeds from the San Pablo location showed the highest oil concentration (34.5%). No significant differences among fatty acids at any of the location were detected between white and black-spotted seeds; however, significant differences in fatty acids composition between sites were found. Overall, significant (P < 0.05) differences in palmitic, oleic, linoleic, and α-linolenic fatty acid compositions among oils from seeds grown in different locations were detected. In conclusion, this paper shows that the larger differences found in oil content and fatty acid composition are due to location (because of the environmental differences) rather than chia seed coat color. 相似文献
15.
R. E. Echols 《Journal of the American Oil Chemists' Society》1983,60(1):90-90
The lipid contents and fatty acid compositions of freshly ripened and weathered Chinese tallow fruits were examined. After
weathering for a year, the shell lipids, including all unsaturated fatty acids, and the seed lipids, including some polyunsaturated
fatty acids, decreased by 33% and 7%, respectively. Rainfall during growth affected fruit yield but not lipid contents. 相似文献
16.
Wijitra Liaotrakoon Nathalie De Clercq Vera Van Hoed Koen Dewettinck 《Journal of the American Oil Chemists' Society》2013,90(2):207-215
Oil was extracted from the seeds of white-flesh and red-flesh dragon fruits (Hylocereus spp.) using a cold extraction process with petroleum ether. The seeds contained significant amounts of oil (32–34 %). The main fatty acids were linoleic acid (C18:2, 45–55 %), oleic acid (C18:1, 19–24 %), palmitic acid (C16:0, 15–18 %) and stearic acid (C18:0, 7–8 %). The seed oils are interesting from a nutritional point of view as they contain a large amount of essential fatty acids, amounting to up to 56 %. In both dragon fruit seed oils, tri-unsaturated triacylglycerol (TAG) was mainly found while their TAG composition and relative percentage however varied considerably. Therefore, they showed a different melting profile. A significant amount of total tocopherols was observed (407–657 mg/kg) in which the α-tocopherol was the most abundant (~72 % of total tocopherol content). The impact of storage conditions, cold and room temperatures, on the oxidative stability and behavior of tocopherols was monitored over a 3-month storage period. During storage, the oxidative profile changed with a favorably low oxidation rate (~1 mequiv O2/week) whilst tocopherols decreased the most at room temperature. After 12 weeks, the total tocopherol content, however, still remained high (65–84 % compared to the initial oils). Hereto, the dragon fruit seed oils can be considered as a potential source of essential fatty acids and tocopherols, with a good oxidative resistance. 相似文献
17.
This is the first report of stereospecific analyses of plant triglycerides isolated from seeds of distinct genotypes rather
than from commerically refined oils. Triglycerides from six maize inbreds were analyzed. The strains exhibited a wide range
of fatty acid compositions (palmitic acid 7.8–19.1%, oleic acid 17.0–43.0%, linoleic acid 41.6–68.3%). The distribution of
the fatty acids among the 1, 2 and 3 positions of the triglycerides was clearly nonrandom for all six strains. At the 2 position
of the triglycerides over 98% of the fatty acids were unsaturated. More plamitic and stearic acids were found in position
1 than in 3. The general fatty acid pattern of maize triglycerides was similar to that found in most animal triglycerides. 相似文献
18.
Purity assessments of major vegetable oils based on δ13C values of individual fatty acids 总被引:1,自引:0,他引:1
Simon E. Woodbury Richard P. Evershed J. Barry Rossell 《Journal of the American Oil Chemists' Society》1998,75(3):371-379
The fatty acid compositions and δ13C values of the major fatty acids of more than 150 vegetable oils were determined to provide a database of isotopic information
for use in the authentication of commercial maize oil. After extraction of oils from seeds, nuts or kernels, and methylation,
fatty acid compositions were determined by capillary gas chromatography. All compositions were within the ranges specified
by the Codex Alimentarius. Gas chromatography combustion-isotope ratio mass spectrometry was employed to determine the δ13C values of the major fatty acids of the oils. A large number of pure maize oils and potential adulterant oils from various
parts of the world were studied to assess the sources of variability in δ13C values. Such information is vital to establishing the compound specific isotope technique as a reliable means of assessing
vegetable oil purity. Variability in δ13C values was related to the geographical origin of the oil, year of harvest, and the particular variety of oil. This suggests
that the ultimate δ13C values of fatty acids are determined by a combination of environmental and genetic factors. 相似文献
19.
Anna Whipkey James E. Simon Jules Janick 《Journal of the American Oil Chemists' Society》1988,65(6):979-984
Seeds of 13 accessions of borage (Borago officinalis) varied in total fatty acid content from 28.6 to 35.1% seed weight, with linoleic, γ-linolenic, oleic and palmitic as the
predominant fatty acids, averaging 38.1%, 22.8%, 16.3% and 11.3% of total fatty acids, respectively. There was an inverse
relation between γ-linolenic acid (25.0 to 17.6%) and oleic acid (14.5 to 21.3%). Fatty acid content of leaf tissues was 9.1%
dry weight, with α-linolenic acid 55.2% and γ-linolenic acid 4.4% of total fatty acids. Cotyledons were the major source of
fatty acids in seeds. Seed fatty acid content increased from <1 mg at six days postanthesis to about seven mg at maturity
(22 to 24 days). Individual fatty acid content of seed was relatively constant after day 8. When immature embryos from 6 to
16 days postanthesis were cultured in a liquid or semisolid basal medium, fatty acid composition was similar to that of in
vivo-grown seeds. Growth of cultured embryos decreased as sucrose concentration was increased from 3 to 20% in the basal medium,
and most embryos did not survive 30% sucrose; fatty acid as a percentage of dry weight was maximal at 6% sucrose. 相似文献
20.
Tocopherols in breeding lines and effects of planting location, fatty acid composition, and temperature during development 总被引:6,自引:4,他引:2
David Dolde Chris Vlahakis Jan Hazebroek 《Journal of the American Oil Chemists' Society》1999,76(3):349-355
As the use of tocopherols as natural antioxidants increases, it is economically and agronomically important to determine the
range, composition, and factors that affect their levels in oilseed crops, a major commercial source. In this study, tocopherols
were quantified from seeds of wheat, sunflower, canola, and soybean. The breeding lines analyzed possessed a broad range of
economically important phenotypic traits such as disease or herbicide resistance, improved yield and agronomic characteristics,
and altered storage oil fatty acid composition. Complete separation of all four native tocopherols was achieved using normal-phase
high-performance liquid chromatography with ultraviolet detection. Total tocopherol concentration among wheat germ oil samples
ranged from 1947 to 4082 μg g−1. Total tocopherol concentration ranges varied from 534 to 1858 μg g−1 in sunflower, 504 to 687 μg g−1 in canola, and 1205 to 2195 μg g−1 among the soybean oils surveyed. Although the composition of tocopherols varied substantially among crops, composition was
stable within each crop. Total tocopherol concentration and the percentage linolenic acid were correlated positively in soybean
oils with modified and unmodified fatty acid compositions. Tocopherol concentration and degree of unsaturation were not correlated
in sunflower or canola seeds with genetically altered fatty acid composition. These findings suggest that breeding for altered
storage oil fatty acid composition did not negatively impact tocopherol concentrations in sunflower and canola as they apparently
did in soybeans. When 12 soybean breeding lines were grown at each of five locations, significant correlations were observed
among planting location, breeding line, tocopherol concentration, and fatty acid composition. Analysis of seeds that matured
under three different controlled temperature regimes suggests that the relationship between tocopherol concentration level
and unsaturated fatty acids in commodity (not genetically modified for fatty acid composition) oil types is due to temperature
effects on the biosynthesis of both compounds. 相似文献