Basis Of Fatty Acid Composition Research Articles

High oleic sunflower: Physical and chemical characteristics

AbstractTreatment of normal varieties of sunflowerseed with chemical mutagens and development of their progenies have resulted in hydrids bearing oil with oleic acid contents in excess of 80% and linoleic acid contents less than 10%. Fatty acids compositions are unaffected by climatic conditions. Analyses of the seed, oil and meal produced from the first commercial U.S. production show values not to differ significantly from normal high linoleic sunflower, except where anticipated on the basis of fatty acid composition.

A rapid method to identify some species of the Dipodascaceae and Endomycetaceae

The cellular long-chain fatty acid compositions of 15 species representing the Dipodascaceae and Endomycetaceae were extracted by saponification and analyzed as methyl esters by gas chromatography. The strains were charecterized by palmitic acid, palmitoleic acid, oleic acid and linoleic acid. The strains were divided into two major groups while group 2 was subdivided into two subgroups on the basis of fatty acid composition. Group 1 was characterized by a high percentage linoleic acid while group 2 contained a lower percentage. With this method, it was possible to identify the 15 species within 52 h as compared with 7–10 days for the more conventional methods.

Fatty Acid Composition and Total Trans Fatty Acid Content of Lipids in Processed Foods. I.

The fatty acid composition and trans fatty acid content of lipids in biscuits or crackers were determined. The lipids contained greater amounts of saturated or trans fatty acids, but only small amounts of poly unsaturated fatty acide. The lipids were classified into two groups on the basis of fatty acid composition : a highly saturated acid group (total saturated acid≥55%), and a low saturated acid group (total satuated fatty acid 55%). The lipids of the highly unsaturated acid group were found to contain greater amounts of 12 : 0 fatty acid (source assumed to be coconut oil), while those of the low saturated acid group greater amounts of trans acid (possibly from hydrogenated vegetable oil). Roughly estimating, the lipids of biscuits or crackers were found to consist of palm oil and hydrogenated vegetable oil (low saturated acid group).

Fatty Acid Composition and Triglyceride Structure of Corn Oil, Hydrogenated Corn Oil, and Corn Oil Margarine

ABSTRACTCorn oil, hydrogenated corn oil and corn oil margarine were compared on the basis of fatty acid composition and triglyceride structure, including configurational isomerism of unsaturated fatty acids. Hydrogenated corn oil contained trans unsaturation and positional isomers not naturally found in corn oil. The β‐position of triglycerides of hydrogenated corn oil was 85% occupied by trans octadecenoic acids (trans‐18:1); that of corn oil was 70% occupied by linoleic acid. The proportion of cis octadecenoic acids (cis‐18:1) in the β‐position of the triglycerides was distinctly less in the hydrogenated corn oil than in corn oil, indicating a hydrogenation and/or a geometrical isomerization of cis‐18:1 to trans‐18:1 preferentially in the β‐position, as compared with the α‐positions. Chemical composition of corn oil margarine was intermediate between that of corn oil and that of hydrogenated corn oil.

Fatty acid composition of margarines

The fatty acid composition of 27 samples of bar margarines, 58 samples of tub margarines, and one sample of a liquid margarine spread, purchased at different centers in Canada and the United States over a 1-year period (1973-1974), has been determined. The values of total polyunsaturated fatty acids determined by gas-liquid chromatography were compared to the results obtained by an enzymatic method using lipoxidase. The margarines have also been compared on the basis of fatty acid composition and polyunsaturated to saturated fatty acid ratios. All of these parameters showed considerable variations among the different samples analyzed in this study. As a general rule, soft (tub) margarines tended to have a higher concentration of cis,cis-9,12-octadecadienoic (linoleic) acid than hard (bar) margarines. The labeling of the products as regards fatty acid composition was not always helpful in choosing a margarine of high linoleic acid composition.

Glycolipids ofBriza spicata seed

The seeds ofBriza spicata contain 20% of lipid that is semisolid and quite unusual in character. This lipid contains 49% digalactosylglycerides, 29% monogalactosylglycerides, and consequently little, if any, conventional triglycerides. The predominant fatty acids present are palmitic, oleic, and linoleic. Partial resolution of the galactosylglycerides on the basis of fatty acid composition was achieved by countercurrent distribution.

Serum cholesterol in man and the unsaponifiable fraction of corn oil in the diet.

Summary1) Comparison of corn oil with 4 other oils of the linoleic-oleic acid type consistently indicated that corn oil in the diet produced slightly lower serum cholesterol values than those predicted, on the basis of fatty acid composition, by the multiple regression equation previously described. The mean discrepancy in 4 sets of switchback dietary comparisons with 13 to 25 men each and using 100 g of each oil in the daily diet was 9 mg/100 ml. 2) The source of this discrepancy was sought by feeding in a switchback experiment a daily supplement containing 0.88 g of unsaponifiable matter from corn oil, equivalent to that in 55 g of corn oil, added to a diet containing 140 g of fat of which 100 g was a mixture of safflower and cottonseed oils imitating corn oil. 3) Addition of unsaponifiable matter produced a mean decrease of 3.2 mg of cholesterol/100 ml of serum. Although this effect is statistically non-significant, it matches the discrepancy observed in the earlier comparisons. It is concluded that th...