Proximate Composition and Seed Lipid Components of Sorghum Cultivars from Argentina

Seeds of 11 sorghum cultivars ( Sorghum bicolor ) from Argentina were analysed for proximate composition, fatty acids and sterols. Oil, protein, carbohydrate and ash contents varied between 41 and 66 g kg⁻¹, 111 and 156 g kg⁻¹, 670 and 730 g kg⁻¹ and 13·8 and 20·6 g kg⁻¹ of dry matter, respectively. Fatty acid profiles revealed that the major acids were palmitic (15·1–24·8%), oleic (29·9–41·8%) and linoleic (35·9–51·3%). Unsaponifiable matter was examined for sterols. Sitosterol was the prominent component in all cultivars (43·8–57·9%), followed by campesterol (18·7–29·1%) and stigmasterol (12·4–20·5%).     

Effect of level of oil inclusion in the diet of dairy cows at pasture on animal performance and milk composition and properties

The effect of including additional oil, incorporated as whole rapeseeds, in the diet of 64 Holstein–Friesian dairy cows (32 mid‐ and 32 late‐lactation) at pasture on animal performance and milk fat composition and properties was followed over a continuous trial of 20 weeks duration. Within two stages of lactation (mid, 130 ± 16.2 days, or late, 231 ± 58.9 days), cows were allocated to concentrate treatments representing four levels of rapeseed oil inclusion, 0 (control), 200, 400 and 600 g oil day^?1. Oil inclusion had little effect on milk yield but decreased milk fat content significantly (P < 0.01), with a mean depression of 0.40% at the highest level of oil inclusion. The content of milk protein also decreased with increasing addition of oil, but the decrease was smaller than the milk fat depression and was not statistically significant. Increasing the level of rapeseed oil in the diet to 600 g oil day^?1 resulted in linear changes in milk fat and protein concentrations which were described by regression equations. For each 100 g of rapeseed oil added to the diet, milk fat content decreased by 0.068% in mid‐lactation cows and 0.061% in late‐lactation cows, while protein content decreased by 0.026% in mid‐lactation cows and 0.028% in late‐lactation cows. Total unsaturated fatty acid content of milk fat also increased in a linear fashion with increased level of oil addition, from 345.7 g kg^?1 total fatty acids in control milk fat to 459.3 g kg^?1 total fatty acids at 600 g oil day^?1, while total saturated fatty acids decreased in the same milk fats from 640.7 to 522.2 g kg^?1 total fatty acids. These changes were reflected in lower solid fat contents (SFC) in the milk fat at the lower temperatures of measurement, eg 41% SFC at 5 °C at the highest level of oil inclusion compared with 52% in the control milk fat. However, SFC at 20 °C showed little difference with increasing level of dietary oil addition, an important factor in maintaining product integrity at room temperatures. The relatively high content of the monounsaturated fatty acid C18:1 (345.5 g kg^?1 total fatty acids at 600 g oil day^?1) and low content of polyunsaturated fatty acids (total C18:2 and C18:3 <40 g kg^?1 total fatty acids at 600 g oil day^?1) ensured that the oxidative stability of the treatment and control milk fats did not differ significantly. Stage of lactation had an unexplained effect of consistent magnitude on milk fat composition throughout the trial period, with late‐lactation animals producing milk fats containing a significantly (P < 0.001) higher proportion of unsaturated fatty acids than the mid‐lactation animals. Changes in the proportions of unsaturated fatty acids in milk fat, as reflected by changes in iodine value, were established within 2 weeks of the trial commencing and persisted over the 20 weeks of the trial duration. No adverse effect on animal health from this type of dietary manipulation was identified. Copyright © 2004 Society of Chemical Industry     

Dietary Fat Reduces Odd-Numbered and Branched-Chain Fatty Acids in Depot Lipids of Rabbits

Forty eight Californian×New Zealand White rabbits were randomly distributed in three groups of 16 animals each. A control (with no added fat) and two diets enriched at a rate of 30 g fat kg^-1 were used. Olive oil and sunflower oil were used as sources of fat for the fat-supplemented diets. Branched chain (BCFA) and n-odd-numbered carbon fatty acids (ONFA) in the perirenal fat depots of control animals were respectively 5 and 22 mg g^-1 of total fatty acids, while in fat-enriched diets they were around 3 and 16 mg g^-1, respectively. The ratio of unsaturated: saturated fatty acid in perirenal fat was 1·25:1 when the control diet was administered and around 1·80–1·95:1 in fat-enriched diet groups, which represents approximately a 50% increase (P<0·01). However the melting points of the fats showed little difference (NS) between the control group and the group with olive oil addition whilst the sunflower oil-supplemented group showed only a 5·7% lower value (P<0·01). In a second experiment in which diets with equal digestible energy and protein were used, reductions in total amounts of ONFA (P<0·01) and BCFA (P<0·05) were observed in the perirenal fat of animals receiving the fat-enriched diets. The addition of fat depressed the concentrations of ONFA and BCFA, which may act to maintain the consistency of fat in a narrow range, avoiding to some extent the production of undesirable soft and floppy carcasses. © 1997 SCI.     

Seed compositional studies of some species of Papilionoideae (Leguminosae) native to Argentina

Seeds of 17 wild leguminous species belonging to the Papilionoideae subfamily were analysed for their proximate, fatty acid and sterol compositions. Centrosema virginianum, Tipuana tipu, Adesmia volckmanni and some species of Desmodium contained high amounts (>300 g kg^?1) of protein. Geoffroea decorticans and Clitoria cordobensis were noteworthy for their high oil content (>350 g kg^?1). The seed lipids had a high proportion of unsaturated (oleic and linoleic mainly) fatty acids. Linolenic acid had the highest value in Adesmia volckmanni (25.4% of total fatty acids). β‐Sitosterol was the major component of the sterol fraction. Chemical analyses indicated that all species studied are suitable sources of animal feed. © 2002 Society of Chemical Industry     

Characterisation of musk lime (Citrusmicrocarpa) seed oil

BACKGROUND: The seeds of musk lime (Citrus microcarpa) represent a substantial waste product of small‐scale citrus‐processing factories, as they constitute about 100.0 ± 3.2 g kg^?1 of the whole fruit and contain a considerable amount of crude fat (338.0 ± 11.3 g kg^?1). Thus the aim of the present study was to determine the physicochemical properties of this fat with a view to potential applications. RESULTS: The iodine and saponification values and unsaponifiable matter and free fatty acid contents of the freshly extracted oil were 118.0 g I₂ per 100 g oil, 192.6 mg KOH g^?1 oil, 22 mg g^?1 oil and 18 mg oleic acid g^?1 oil respectively. The oil had a Lovibond colour index of 33.1 Y + 1.1 B. Its fatty acid profile indicated that 73.6% of the fatty acids present were unsaturated. Linoleic (L, 31.8%), oleic (O, 29.6%) and palmitic (P, 21.4%) acids were the predominant fatty acids, existing mainly as the triacylglycerols POL (18.9%), PLL (13.7%) and OLL (11.9%). The melting and cooling points of the oil were 10.7 and ? 45.2 °C respectively. Electronic nose qualitative analysis of the oil showed the presence of volatile (aroma) compounds, although the concentrations of the more volatile compounds were lower than those present in the seeds. CONCLUSION: Musk lime seeds are a rich source of oil, which is unusual in having linoleic, oleic and palmitic acids dominating the fatty acid composition. This property should make the oil both relatively stable to thermal oxidation owing to the combined presence of oleic and palmitic acids (61.0%) and highly nutritive owing to its high concentration of unsaturated fatty acids (73.6%). Copyright © 2007 Society of Chemical Industry     

Proximate,Fatty Acid and Sterol Compositions of Aboriginal Peanut (Arachis hypogaea L) Seeds from Bolivia

Oil, protein, ash, carbohydrate, iodine value, fatty acid and sterol compositions were studied in 46 aboriginal Arachis hypogaea cultivars originating from Bolivia. The oil and protein contents varied between 440 and 547 g kg^-1 and 242 and 547 g kg^-1, respectively. Results showed a lower protein content in the variety hypogaea (264·4 g kg^-1) than in the varieties fastigiata (299·7 g kg^-1) and peruviana (294 g kg^-1). The carbohydrate content ranged between 86 and 216 g kg^-1. The principal fatty acids were oleic (358–536 g kg^-1) and linoleic (250–462 g kg^-1). The variety hypogaea exhibited higher concentrations of oleic acid (449·0 g kg^-1). The sterol composition showed higher concentration of β-sitosterol (554–632 g kg^-1) following by campesterol (139–180 g kg^-1), stigmasterol (82–130 g kg^-1) and Δ⁵-avenasterol (86–138 g kg^-1). © 1997 SCI.     

Variation in oil content and fatty acid composition of the seed oil of Acacia species collected from the northwest zone of India

BACKGROUND: The oil content and fatty acid composition of the mature seeds of Acacia species collected from natural habitat of the northwest zone of the Indian subcontinent (Rajasthan) were analyzed in order to determine their potential for human or animal consumption. RESULTS: Oil content varied between 40 and 102 g kg^?1. The highest oil content was obtained in Acacia bivenosa DC. (102 g kg^?1) among the nine Acacia species. The fatty acid composition showed higher levels of unsaturated fatty acids, especially linoleic acid (～757.7 g kg^?1 in A. bivenosa), oleic acid (～525.0 g kg^?1 in A. nubica) and dominant saturated fatty acids were found to be 192.5 g kg^?1 palmitic acid and 275.6 g kg^?1 stearic acid in A. leucophloea and A. nubica respectively. Seed oils of Acacia species can thus be classified in the linoleic–oleic acid group. Significant variations were observed in oil content and fatty acid composition of Acacia species. CONCLUSION: The present study revealed that the seed oil of Acacia species could be a new source of high linoleic–oleic acid‐rich edible oil and its full potential should be exploited. The use of oil from Acacia seed is of potential economic benefit to the poor native population of the areas where it is cultivated. The fatty acid composition of Acacia seed oils is very similar to that reported for commercially available edible vegetable oils like soybean, mustard, sunflower, groundnut and olive. Hence the seed oil of Acacia species could be a new source of edible vegetable oil after toxicological studies. Copyright © 2012 Society of Chemical Industry     

Seed protein,fat and fatty acid profile of Amaranthus species

The protein, fat and fatty acid composition in the seeds of 41 lines of amaranth Amaranthus spp including both the grain and vegetable types were analysed. Protein varied from 103 to 183 g kg^?1 and fat from 8 to 68 g kg^?1. Hexadecanoic, octadecenoic and octadecadienoic acids were the major fatty acids of the oil.     

Dietary effects on growth,plasma lipid and tissues of rats fed with non‐conventional oil of Telfairia occidentalis

The nutritional value of Telfairia occidentalis seed and seed oil available in local market was studied in rats. The average values of the proximate analysis on dry matter basis were 203 g kg^?1 crude protein, 536.3 g kg^?1 fat, 39 g kg^?1 ash, 95 g kg^?1 crude fibre and 43.7 g kg^?1 carbohydrate, while the moisture content was 75 g kg^?1. The mineral analyses showed that T occidentalis seeds contain potassium (3280 mg kg^?1), sodium (1230 mg kg^?1), magnesium (60.8 mg kg^?1), calcium (60.8 mg kg^?1) and iron (13.0 mg kg^?1). The oil extracted from the seed sample showed physicochemical properties that suggest its suitability for edible and industrial uses. The oil contained high levels of unsaturated fatty acids, oleic and linoleic, which accounted for 63.22% of total fatty acids recovered, while palmitic acid (27.4% of the oil by weight) was the most prevalent saturated fatty acid in the oil. No trace of eleostearic acid was detected in the oil. The effect on physical appearance, weight gain, organ weight, tissue and plasma cholesterol and triacylglycerol levels was determined in rats fed a diet containing 5% T occidentalis oil. These were compared with those of rats fed a control diet (0% T occidentalis oil) over an 8 week study period. Weekly monitoring of the rats showed good physical appearance and steady weight increase. The test rats were not anaemic and no mortality was recorded. While there was a significantly higher (p < 0.05) level of cholesterol in the heart of test rats compared with the control, there was a significantly lower (p < 0.05) plasma cholesterol level, suggesting that T occidentalis seed oil can be used to lower plasma levels of cholesterol. Histological examination of the sections of the heart, liver, kidney and spleen of the test rats revealed varying degrees of pathology. These include artherosclerotic changes in the walls of vasa vasori and lymphatics in the heart and hyaline degeneration of myofibrils, fatty infiltration of hepatocytes, and glomerular and tubular degeneration in the kidneys. These lesions may have been due to the effect of fatty acids, especially erucic acid, in the seed oil, which at 1.24% (less that the 5% conventional allowable limit for edible oils) may be intolerable for rats and may be unsuitable for human consumption. The seed oil may be used for industrial purposes such as soap making, lubrication and cosmetics for which it is well suited. Copyright © 2004 Society of Chemical Industry     

Chemical characterisation of Tylosema fassoglensis (Kotschy) Torre & Hillc oilseed

Tylosema fassoglensis seeds contain high levels of lipids (240–300 g kg^?1) and proteins (446 g kg^?1 dry weight). Major fatty acids contained in the oil are linoleic (36–42% of the total fatty acids) oleic (32–35%) and palmitic (11.5–15.7%) acids. The proteins are characteristic with their high levels of lysine, proline and tyrosine. Due to their very low content, both methionine and cystine appear to be the limiting amino acids. Tylosema fassoglensis defatted meal contains substantial amounts of trypsin inhibitors and phytates 295 TUI mg^?1 and 35 g kg^?1 dry weight, respectively.     

Chemical characteristics of canarium salomonense oil

Canarium salomonense (ngali nuts) had an oil content of 736 g kg^?1 dry weight. The major fatty acids present were oleic (41–6%), palmitic (34–9%) and stearic (12–6% of the total fatty acids). The nuts produced a yellow oil which had a low free fatty acid content. The fatty acid composition of C salomonense is similar to palm oil and could be used as a general purpose cooking oil.     

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

An efficient pilot‐scale process was developed to produce nutraceutical products from fresh sea buckthorn (Hippophae rhamnoides) berries. Fresh berries were subjected to high‐pressure dewatering using a continuous screw press. The separated liquid phase containing 80–90% of pulp oil was clarified at 80 °C and centrifuged to obtain pulp oil, clear juice and sludge. The pulp oil yield was 2.7–2.8% of fresh berry weight with 66–70% extraction efficiency. The pulp oil was remarkably rich in carotenoids (2450–2810 mg kg^?1), tocopherols (1409–1599 mg kg^?1) and sterols (4096–4403 mg kg^?1), with a characteristic fresh berry flavour and 16:1 as the major fatty acid (45.6–49.1%). The clear juice obtained was free from oil and contained high amounts of vitamin C (1683–1840 mg kg^?1) and phytochemicals such as polyphenols (2392–2821 mg kg^?1) and flavonoids (340–401 mg kg^?1). Isorhamnetin (251–310 mg kg^?1) was the major flavonoid in the juice, along with quercetin (77–81 mg kg^?1) and kaempherol (12–16 mg kg^?1). The juice was very acidic (pH 3), with high concentrations of organic acids (30.8–36.0 g kg^?1). High‐performance liquid chromatography profiling of organic acids revealed quinic acid (18.1–19.9 g kg^?1) as the major acid in the juice. The seeds in the pressed cake were separated and extracted for oil using supercritical CO₂. Copyright © 2006 Society of Chemical Industry     

Metabolic changes of biochemical constituents in developing fennel seeds (Foeniculum vulgare)

Fennel (Foeniculum vulgare) is the major spice/condimental crop of Haryana, generally used in India for preparing pickles and in vegetable cooking. Flowers were tagged at anthesis, fennel seeds (local variety) were collected at 1-week intervals after 40 days from anthesis for studying biochemical constituents. Moisture and protein contents decreased significantly with the advancement of seed development. Oil content ranged from 68 to 135·7 g kg^?1 (dry weight basis), which increased with seed development. The oil content was greater in mature seeds. The presence of phytate (11·35–13·10 mg g^?1) was also observed, which affects the availability of Zn and Fe. Fennel seeds were found to be a rich source of micro- and macroelements. Neutral detergent fibre, acid detergent fibre, cellulose and lignin contents increased significantly with the advancement of seed development. Oleic and linoleic fatty acids were found to be major fatty acids and variable proportions of different fatty acids were observed.     

Dietary manipulation of the yield and composition of milk: Effects of dietary inclusions of barley and oats in untreated or formaldehyde-treated forms on milk fatty acid composition

Eight 1st-lactation cows were given four dietary treatments in a duplicated 4×4 Latin square experiment. Diets consisted of hay and soya bean meal together with barley, formaldehyde-treated barley, oats or formaldehydetreated oats (approximately 34:12:54 on a dry matter basis). Barley diets supplied 211 g fatty acids d^?1, oats diets supplied 537 g d^?1. The fatty acid composition (g kg^?1 total fatty acids) for barley diets was: 300 (16:0); 20 (18:0); 150 (18:1); 470 (18:2); 60 (18:3). Corresponding values for oats diets were 180, 20, 390, 380 and 30 g kg^?1. Formaldehyde treatment of the cereals tended to increase milk yield and reduce milk fat content (P<0·01 for barley) but did not affect milk fatty acid composition. Feeding oats in replacement for barley significantly (P<0·05) increased milk yield and lactose yield and reduced milk fat content (P<0·05 for the untreated cereals) and protein contents (P<0·01) without significant effects on milk fat or protein yields. Oats diets led to significant (P<0·001) reductions in the content of 8:0–16:0 fatty acids in milk fat with associated increases (P<0·001) in the content of 18:0 and 18:1. Changes in milk fat content of 18:2 and 18:3 acids were small. The results show the inclusion of oats in the cow's diet to be a means of reducing the saturated fatty acid content of milk fat thereby improving the nutritional value of milk and milk products and their appeal to the health-conscious consumer.     

Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed

This study was undertaken to assess the variability in oil content, oil yield and fatty acid composition of 60 linseed cultivars and to identify suitable accessions for use in future breeding and development endeavours in Ethiopia. Mean oil contents ranged from 291 to 359 g kg^?1, while oil yields varied between 1443 and 3276 g m^?2. Exotic introductions, especially those from Canada such as CDC‐VG, had higher oil contents than the local cultivars. Thus the introduction of exotic materials should be given more emphasis through germplasm exchange programmes. Unsaturated fatty acids were the major components in the oils, varying significantly (P < 0.01) from 859 to 906 g kg^?1, while minor saturated fatty acids were present at 84–119 g kg^?1. The contents of oleic, linoleic and linolenic acids were 148–293, 109–161 and 470–591 g kg^?1 respectively. Although accessions with variable linolenic acid contents were identified, this variability was insufficient to develop genotypes with less than 20 g kg^?1 linolenic acid for cooking oil through conventional crossing and selection methods. Hence mutation techniques and the introduction of exotic lines should be regarded as alternative approaches to obtain linseed genotypes with low linolenic acid contents. Copyright © 2004 Society of Chemical Industry     

Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract

The antioxidant properties of tert-butylhydroquinone (0·5 g kg^?1 + 20 g kg^?1 ascorbic acid—TBHQ-AS) and an extract of rosemary (2·5 g kg^?1) alone and in combination were determined by their addition as solutions to cooked fish flakes stored at - 20°C. Oxidation was measured by following changes in free fatty acids, thiobarbituric acid number, fatty acid composition and sensory evaluation. The order of effectiveness in inhibiting oxidation was TBHQ-AS > combination > rosemary > untreated control ?70°C > untreated control -20°C. Sensory evaluation indicated that green aroma and flavor notes were associated with the rosemary extract, while fish oil notes were associated with untreated samples.     

Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat

The aim of this study was to evaluate the inclusion of different oil sources and dietary supplementation with vitamin E on the composition of fatty acids in rooster meat. Two hundred and forty 30‐week‐old White Leghorn roosters were distributed in a completely randomized factorial arrangement of 5 × 2, using five oil sources (sunflower, soybean, canola, linseed and fish) and two levels of antioxidant (30 and 400 mg vitamin E kg^?1 of diet). The intake of fish and canola oil in the diet reduced (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh meat. Amongst the unsaturated fatty acids in the thigh, the fish and canola oil reduced (P < 0.05) the level of ω6 fatty acid, with a consequent decrease in the ratio ω6:ω3. The diet with fish oil increased (P < 0.05) the content of C22:6ω3 in the thigh meat. The use of linseed oil resulted in a significant reduction of the ratio of ω6:ω3 fatty acid in the thigh. The use of soybean oil in the diet increased (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh, specifically in the content of ω6. The inclusion of vitamin E increased the polyunsaturated fatty acids in the chest meat, such as C18:3ω3, C20:5ω3 and C22:6ω3. Copyright © 2004 Society of Chemical Industry     

Total lipid content and fatty acid composition of oilseed from lesser known sweet pomegranate clones

The oil content and fatty acid composition of the oilseed of seven lesser known Spanish sweet pomegranate (Punica granatum L) clones were determined by gas chromatography. The seeds contained oil in the range of about 63–122 g kg⁻¹ dry matter, a notably lower content than that of some oriental pomegranate cultivars. Levels of lipid content probably could be considered insufficient for economic industrial exploitation compared with those of conventional oilseeds. The predominant fatty acid was the polyunsaturate (n − 3) linolenic acid (43.4–88.2%), followed by the diunsaturate linoleic (5.3–16.5%), the monounsaturate oleic (3.7–20.3%) and palmitoleic (traces to 2.9%) acids. To a lesser extent the saturates palmitic (2.6–14.9%) and stearic (1.2–9.0%) acids were also found in all clones. Lauric and arachidic acids were rarely detected. We have not confirmed the presence of behenic (C22:0) and lignoceric (C24:0) acids previously reported in edible and non‐edible pomegranate cultivars. Intervarietal differences in fatty acid composition were shown and they could be useful to establish chemotaxonomic differences. In contrast with previous reports on sweet pomegranate cultivars, a very low (0.04–0.35) saturated/unsaturated fatty acid ratio was found. © 2000 Society of Chemical Industry     

Aframomum stipulatum (Gagnep) K. Schum and Aframomum giganteum (Oliv. & Hanb) K. Schum as Aroma Tincto Oleo Crops resources: essential oil,fatty acids,sterols, tocopherols,and tocotrienols composition of different fruit parts of Congo varieties

BACKGROUND: Today, few known plant species provide both an essential oil (EO) and a vegetable oil (VO). Seed and husk of two Aframomum species were investigated and compared in terms of EO, fatty acids, tocopherols, and tocotrienols. RESULTS: EO yield reaches 15.3 g kg⁻¹ in the seeds and 3.2 g kg⁻¹ in the husks, while VO yield is 180.0 g kg⁻¹ in the seeds and 25.0 g kg⁻¹ in the husks. β‐Pinene, 1,8‐cineol, α‐selinene, terpine‐4‐ol, linalool, myrtenal and β‐caryophyllene are the major compounds of seed and husk EO. Fatty acid analysis of two Aframomum species shows that oleic, linoleic, and palmitic acids were the major compounds of VO. Total sterol contents reached 4.3 g kg⁻¹ in seed VO and 8.5 g kg⁻¹ in husk VO. An appreciable amount of tocopherols (0.52 g kg⁻¹) was found in seed VO. CONCLUSION: The seed and husk oil of A. stipulatum and A. giganteum fruits are rich sources of many bioactive constituents such as fatty acids, sterols, tocopherols and tocotrienols. These tropical wild fruits can be considered as new Aroma Tincto Oleo Crops (ATOC) resources that contain both EOs and VOs. Copyright © 2012 Society of Chemical Industry     

Variation of major fatty acids in F8 generation of opium poppy (Papaver somniferum × Papaver setigerum) genotypes

The fatty acid compositions in F₈ genotypes of a cross between Papaver somniferum×Papaver setigerum were studied. The oil content in both species was quite variable, ie 38·0% in P setigerum and 47·8% in P somniferum, while C18 fatty acids were quite comparable. The F₈ genotypes had higher oil contents (>40%) and fatty acid concentrations than the parental species. Linoleic acid ranged between 68% (BRO 54) and 74·4% (BRO 59) and oleic acid varied between 13·6% (BRO 65) and 20·3% (BRO 54). High oleic desaturation ratio (ODR, >0·79) and C18 polyunsaturated fatty acid (>87%) with very low C18: 3 (0·37±0·01) indicate the possibility of using poppy oil for the edible oil industry. Oleic (18:1) acid was not correlated with the other fatty acids, except for significant negative correlation with linoleic (C18: 2) acid. © 1998 SCI.