Oleic Acid Composition Research Articles

Integrated transcriptomic and lipidomic analysis provides key insights into lipid content changes during pecan (Carya illinoensis) fruit development.

Pecans [Carya illinoinensis (Wangenh.) K. Koch] are highly valued for their abundance of quality healthy lipids, positively impacting human health and making themselves a preferred choice for nutritionally rich foods. However, a comprehensive understanding of the high-resolution characteristics of pecan fruit lipid composition and its dynamic changes, as well as the transfer between embryo and pericarp during development, remains incomplete. In this study, through integrated multi-omics analysis, we observed significant spatiotemporal heterogeneity in lipid changes between the pericarp and embryo. It showed smaller fluctuations and more stable lipid levels in the pericarp while exhibiting a dynamic pattern of initially increasing and then decreasing lipid content in the embryo. In this study, a total of 52 differentially expressed genes were identified, related to fatty acid synthesis and metabolism pathways in the two tissues, with changes in oleic acid and linoleic acid composition being the primary features of the embryo. This research lays the foundation for further understanding the differential regulation mechanisms of lipid metabolism between embryo and pericarp. Overall, this study filled the knowledge gap regarding dynamic changes in pericarp lipid metabolites, provided crucial insights into the lipid metabolism network during pecan fruit development, and established a scientific basis for the genetic improvement of pecan crops.

Identification of Fatty Acid Content of Sargassum sp. Seaweed and Ulva sp. in Different Seasonal Conditions

The active ingredients contained in seaweed prepare for pharmaceutical, cosmetic and food supplement needs from seaweed Sargassum sp. and Ulva sp. in different seasonal conditions it is thought to have a contribution of specific active ingredients. However, the fatty acid profile and morphology of the seaweed species Sargassum sp. obtained in the dry season and rainy season had the same results as the profile of the seaweed Ulva sp. which was collected in the Bangsring Beach area, Wongsorejo District, Banyuwangi, Indonesia. This is thought to be due to the extreme differences in dry season and rainy season conditions that have not yet resulted in real or drastic changes in the composition and quantity of macro and micronutrients, water quality and active fatty acid compounds as well as the adaptability of seaweed. Fatty acids of Sargassum sp. dominated by the composition of linoleic acid (C18:2), palmitic acid (C16:0) and oleic acid (C18:1), while the fatty acids of Ulva sp. dominated by the composition of heptadecanoic acid (C17:0), pentadecanoic acid (C15:0) and linoleic acid (C18:2n6).

Formulation and Characterization of Mefenamic Acid Self Nanoemulsifying Drug Delivery System (SNEDDS) Preparations

Mefenamic acid is included in BCS (biopharmaceutical classification system) class II, namely high permeability and low solubility. This research aims to obtain a good formula for oleic acid oil, tween 80, and PEG 400 according to the characterization test of emulsification time, % transmittance, drug loading, globule size, and zeta potential. This research was an experimental study by formulating mefenamic acid in the form of SNEDDS which was made 1 formula was made in the form of SNEDDS with the composition of oleic acid, tween 80, and PEG 400 and characterization tests were carried out for emulsification time, % transmittance, drug loading, globule size, zeta potential. The yield of the oleic acid formula is 1%, tween 80 is 8%, and PEG 400 is 1%. The emulsification time characterization test resulted in 17 seconds, % transmittance of 97%, drug loading of 179.81 mg, globular size of 85.8 nm and zeta potential of -1.6 mV.

Significance of in situ quantitative membrane property-morphology relation (QmPMR) analysis.

Deformation of the cell membrane is well understood from the viewpoint of protein interactions and free energy balance. However, the various dynamic properties of the membrane, such as lipid packing and hydrophobicity, and their relationship with cell membrane deformation are unknown. Therefore, the deformation of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and oleic acid (OA) giant unilamellar vesicles (GUVs) was induced by heating and cooling cycles, and time-lapse analysis was conducted based on the membrane hydrophobicity and physical parameters of "single-parent" and "daughter" vesicles. Fluorescence ratiometric analysis by simultaneous dual-wavelength detection revealed the variation of different hydrophilic GUVs and enabled inferences of the "daughter" vesicle composition and the "parent" membrane's local composition during deformation; the "daughter" vesicle composition of OA was lower than that of the "parents", and lateral movement of OA was the primary contributor to the formation of the "daughter" vesicles. Thus, our findings and the newly developed methodology, named in situ quantitative membrane property-morphology relation (QmPMR) analysis, would provide new insights into cell deformation and accelerate research on both deformation and its related events, such as budding and birthing.

The Effects of Olive Cake Supplementation on Feedlot Performance and Longissimus Muscle Fatty Acid Composition of American Wagyu Steers and In Vitro Rumen Fermentation Characteristics

Wagyu cattle are well known for their greater intramuscular fat content which improves eating quality for consumers. These experiments were designed to investigate the impact of olive cake supplementation on Wagyu steer growth performance, longissimus muscle fatty acid composition, and in vitro rumen fermentation characteristics. We hypothesized that feeding with olive cake would improve animal performance and increase oleic acid (C18:1cis9) composition in the longissimus muscle. Experiment 1: Eighty-three American Wagyu steers (725 ± 10.7 kg) were used in this experiment. Steers were blocked by initial body weight (BW) and randomly assigned within blocks to one of two treatments. Treatments consisted of (1) control (basal ration with no olive cake) or (2) control diet + 5% supplemental olive. Steers were housed in feedlot pens (n = 4 steers/pen; 11 replicates/treatment) and fed a finishing diet typical for Wagyu cattle. Steers were individually weighed every 28 d throughout the 177 d experiment. Longissimus muscle samples were obtained for fatty acid analysis at the time of slaughter. Experiment 2: Rumen fluid from three beef steers (480 ± 10 kg) fitted with rumen canulae was used to investigate the impact of olive cake on in vitro rumen fermentation characteristics. Treatments consisted of (1) control (no olive cake) or (2) 5% olive cake. Results: Experiment 1: Steers receiving olive cake had a lower (p < 0.05) final BW and DM intake when compared to steers receiving the control diet. Longissimus muscle C18:2 and C22:6 n-3 were greater (p < 0.05) and C18:1cis9 tended (p < 0.06) to be greater in steers receiving olive cake when compared to controls. Experiment 2: Dry matter, acid detergent fiber, and neutral detergent fiber disappearance and molar proportions of short chain fatty acids were similar across treatments. The weight percentage of C14:1 was greater in in vitro rumen fluid fermented with olive cake when compared to controls. All other long chain fatty acids were similar across treatments. Under the conditions of this experiment, feeding olive cake at 5% of the diet DM reduced live animal performance and had minimal impacts on longissimus muscle fatty acid composition and in vitro rumen fermentation characteristics.

Overexpression of the Peanut AhDGAT3 Gene Increases the Oil Content in Soybean

Soybean (Glycine max) is the main oilseed crop that provides vegetable oil for human nutrition. The main objective of its breeding research is to increase the total oil content. In the Kennedy pathway, Diacylglycerol acyltransferase (DGAT) is a rate-limiting enzyme that converts diacylglycerol (DAG) to triacylglycerol (TAG). Here, the AhDGAT3 gene was cloned from peanut and overexpressed in the wild-type (WT) Arabidopsis. The total fatty acid content in T3AhDGAT3 transgenic Arabidopsis seeds was 1.1 times higher on average than that of the WT. Therefore, AhDGAT3 was transferred into the WT (JACK), and four T3 transgenic soybean lines were obtained, which proved to be positive using molecular biological detection. Specific T-DNA insertion region location information was also obtained via genome re-sequencing. The results of high-performance gas chromatography showed that the contents of oleic acid (18:1) composition and total fatty acids in transgenic soybean plants were significantly higher than that of the WT. However, linoleic acid (18:2) was much lower compared to the WT. The agronomic trait survey showed that the quantitative and yield traits of AhDGAT3 transgenic soybean were better than those of the WT. These results suggest that fatty acids in transgenic soybeans, especially oleic acid and total fatty acid, are enhanced by the over-expression of AhDGAT3.

Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production

SummaryThe health benefits of unsaturated fatty acids and palm oil phytonutrients have prompted various studies on red palm oil (RPO). This study aims to produce RPO that contains high oleic and low palmitic acid compositions. Dry fractional crystallisation was carried out on RPO at temperatures of 5, 10, 15 and 20 °C for 1, 3, 5, 8, 12, 24 and 48 h. High‐Oleic Low‐Palmitic Red Palm Super Olein (HOLP‐RPSO) was successfully obtained from dry fractional crystallisation at Tc 15 °C for 24 h with a composition of oleic acid >47%, a palmitic acid of <37% and an iodine value of 63.58. Triacylglycerol analysis of HOLP‐RPSO revealed a reduction of dipalmitoyl oleoyl glycerol (POP), while palmitoyl dioleoyl glycerol (POO) content improved through crystallisation. The obtained HOLP‐RPSO also contained more carotene, vitamin E and squalene than the raw material. In addition, modification of the filtration method improved the quality of the crystallisation products through the increase of the iodine value and improving the fatty acid profile.

Synthesis and Characterization of Molecularly Imprinted Polymer with Oleic Acid as a Template

Molecularly Imprinted Polymer-Oleic Acid (MIPOA) and Molecularly Imprinted Polymer-Palmitic Acid (MIPPA) were synthesized using oleic acid and palmitic acid as the templates; acetonitrile as the porogenic solvent; and allylthiourea as the monomer; and EDGMA as a cross-linker via bulk polymerization. The non-imprinted polymers (NIP) as a control were prepared with the same procedure, but with the absence of template molecule. The synthesized MIPs and NIP were characterized using Fourier Transform Infrared Spectroscopy (FTIR) and the results showed the narrowing of –OH peak which shows that crosslinking has occurred. Field Emission Scanning Electron Microscope-Energy Dispersive X-Ray (FESEM-EDX) was used to analyze the composition of in both MIPs and NIP. The results yielded a composition of C, O, and S. This analysis corresponds to the composition of oleic acid and sulfuric acid as both templates contain -COOH group. These results suggested that the molecularly imprinted polymers can be employed as a potential adsorbent for the removal of oleic acid and palmitic acid from palm fatty acid distillate (PFAD) waste.

Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study.

Simple SummaryDry-aged beef naturally develops a crust of desirable fungi and bacteria over the aging process. However, this natural growth process is expensive and time-consuming. The process of direct fungal adhesion may accelerate aging and improve the flavor and fatty acid profile of dry-aged beef. We compared the fungal growth and meat quality of dry-aged beef inoculated by natural fungal adherence and dry-aged beef inoculated by direct application of fungi (direct adhesion) to assess the differences in appearance, volatile flavors, and fatty acid composition. After 26 days of aging, dry-aged beef that received direct fungal application exhibited increased surface mold, volatile compound intensity, and oleic acid composition compared with the dry-aged beef that did not receive direct inoculation. Thus, we report an improved method of manufacturing dry-aged beef with high quality that has the potential to enhance the “melt-in-the-mouth” feeling and flavors.Here, we established a method to produce dry-aged beef (DAB) by rub inoculation with fungal flora on the prepared DAB surface. Portions of Holstein steers’ rumps were prepared by direct rub inoculation of fungal flora or without treatment (conventional DAB) and dry-aged for 26 days in an aging room at 2.9 °C and 90% relative humidity. We compared the fungal covering and meat quality, including fatty acid composition and volatile aromatic compounds, of fungal-inoculated DAB with those of the conventional DAB. The fungal-inoculated DAB was almost entirely covered with white mold, in contrast to the conventional DAB. Moreover, the proportion of oleic acid and the concentration of nine volatile compounds significantly increased in the raw meat of fungal-inoculated DAB compared with those in the conventional DAB (p < 0.05). These results suggested that direct rub inoculation of fungal flora from prepared DAB may accelerate DAB production and efficiently enhance the “melt-in-the-mouth” feeling and flavors of DAB.

INFLUENCE OF EXTRACTION METHODS ON THE COMPOSITION OF VARIOUS FATTY ACIDS IN SHEA BUTTER PROCESSED FROM SELECTED SHEA KERNELS

The functional groups and the constituent composition of Shea butter (a mixture of stearic, oleic, linoleic, palmitic and arachidic fatty acids along with bioactive components) are greatly influenced by the climatic conditions of the Shea tree, the processing conditions of the Shea kernel, and the extraction methods of Shea butter. Also, the choice and application of Shea butter (Pharmaceuticals, Cosmetics, Chocolates) are greatly influenced by the composition and functional groups present in butter. In this research, optimally processed Shea kernel (4.3-day Shea fruit picking period, 120 minutes Shea nut boiling duration, 86 oC drying temperature) and locally processed Shea kernel were subjected to a potpourri of Shea butter extraction methods to investigate their influence on the variations of the constituent fatty acids. Fourier Transformation infrared spectroscopy (FTIR) and Gas Chromatography-Mass Spectroscopy (GC-MS) techniques were used to establish the functional groups and the mass composition of the constituent fatty acids. The results show that for all samples, stearic and oleic acids predominate jointly, constituting a minimum of 84%. Also, samples contained alkane, alkene, carbonyl, and ester functional groups. Shea butter obtained from optimally processed Shea kernel and optimum traditional extraction method gave 45.9% and 39.2% mass composition of Stearic and Oleic acid, respectively, and traces of the other acids and the balance bio-actives. Results for other Shea kernel treatment and butter extraction methods are also reported.

Rice with Multilayer Aleurone: A Larger Sink for Multiple Micronutrients

Diet-related noncommunicable diseases impose a heavy burden on human health worldwide. Rice is a good target for diet-related disease prevention strategies because it is widely consumed. Liu et al. (Proc Natl Acad Sci USA 115(44):11327–11332, 2018. https://doi.org/10.1073/pnas.1806304115) demonstrated that increasing the number of cell layers and thickness of putative aleurone in ta2-1 (thick aleurone 2-1) mutant rice enhances simultaneously the content of multiple micronutrients. However, the increases of aleurone-associated nutrients were not proportional to the increases in the aleurone thickness. In this study, first, cytohistological analyses and transmission electron microscopy demonstrated that the multilayer in ta2-1 exhibited aleurone cell structural features. Second, we detected an increase in insoluble fibre and insoluble bound-phenolic compounds, a shift in aleurone-specific neutral non-starch polysaccharide profile, enhancement of phytate and minerals such as iron, zinc, potassium, magnesium, sulphur, and manganese, enrichment of triacylglycerol and phosphatidylcholine but slight reduction in free fatty acid, and an increase in oleic fatty acid composition. These findings support our hypothesis that the expanded aleurone-like layers in ta2-1 maintained some of the distinctive aleurone features and composition. We provide perspectives to achieve even greater filling of this expanded micronutrient sink to provide a means for multiple micronutrient enhancements in rice.

Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary and thyme. The morphological and production characteristics of 40 accessions of MAPs were preliminarily assessed. EOs from the most promising accessions of MAPs were analysed by gas-chromatography and mass spectrometry. Photo-oxidative studies of the EOs were carried out and the determination of the EVOO fatty acids obtained from 4 Italian olive varieties was also made. EO content was on average 1.45% (v/w) for common sage, 3.97% for oregano, 1.42% for rosemary and 5.90% for thyme accessions. The highest average EO yield was found in thyme (172.70 kg ha−1) whilst the lowest (9.30 kg ha−1) in rosemary accessions. The chemical composition of EOs was very different in the four MAPs in the study. No significant change of oleic acid percentage was detected in the mixture of EVOO with EO samples. The results seem to highlight the presence of an antioxidant effect of EOs on EVOO.

Comparative Transcriptome Profile between Iberian Pig Varieties Provides New Insights into Their Distinct Fat Deposition and Fatty Acids Content.

Simple SummaryIberian pigs are meat quality models due to their high fat content, high intramuscular fat, and oleic fatty acid composition. These parameters present great variability and are differentiated among the lines that make up the Iberian pig population. However, there is little information on how the genetic expression influences quality across Iberian varieties. This study aimed to compare the muscle expression profile between two varieties of Iberian pig (Torbiscal and Retinto) and their reciprocal crosses, differentiated by fatness. Our results suggest that the Retinto variety, which has the greatest fat content amongst the studied Iberian varieties, showed a higher expression of genes related to adiposity. Likewise, a higher expression of genes related to lipolysis was found in the Torbiscal variety, described as having less fat content than Retinto. Further genetic variation analysis in these Iberian varieties showed relevant associations for SNP (Single Nucleotide Polymorphism), related to these differentially expressed genes, with the meat quality traits. Thus, our findings evidence that differences in the genetic architecture and expression of Iberian varieties might explain the variability in their fat content and composition and hence, their meat quality.The high deposition of intramuscular fat and the content of oleic fatty acid are characteristic of the Iberian pig. These two parameters present great variability and are differentiated amongst the varieties that make up the Iberian pig population. Although previous studies generated evidence for causal genes and polymorphisms associated to the adipogenic potential of the Iberian pig, there is little information about how genetic expression influences this trait’s variability. The aim of this study was to analyses the expression profile between two varieties of Iberian pig (Torbiscal and Retinto) and their reciprocal crosses differentiated in their intramuscular fat (IMF) content and fatty acid (FA) composition in the Longissimus thoracis muscle using an RNA-seq approach. Our results corroborate that the Retinto variety is the fattiest amongst all studied varieties as its upregulated genes, such as FABP3 and FABP5, SLC27A1 and VEGFA among others, contribute to increasing adiposity. In its turn, Torbiscal pigs showed an upregulation of genes associated with the inhibition of fat deposition such as ADIPOQ and CPT1A. Further genetic variation analysis in these Iberian varieties showed relevant associations for SNP located within the differentially expressed genes with IMF and FA content. Thus, the differences found in the genetic architecture and the muscle transcriptome of these Iberian varieties might explain the variability in their fat content and composition and hence, their meat quality.

A new bioremediation method for removal of wastewater containing oils with high oleic acid composition: Acinetobacter haemolyticus lipase immobilized on eggshell membrane with improved stabilities

As a result of the increasing demand for edible oils, which are an important part of human nutrition, in recent years, serious environmental problems may arise both during the production and after consumption of these oils.

The effect of high oleic and linoleic fatty acid composition for quality and economical of biodiesel from crude Calophyllum inophyllum oil (CCIO) with microwave-assisted extraction (MAE), batchwise solvent extraction (BSE), and combination of MAE–BSE methods

Indonesia is very much dependent on fossil fuel for its energy source, but has recently been promoting renewable energy resources capable of simultaneously balancing economic and social development with environmental protection. Biodiesel is one of the renewable energies that currently been promoted frequently uses edible oil as its feedstocks. One of the promising non-edible oil crop is crude Calophyllum inophyllum oil (CCIO). It has a high oil content, composed of mostly triglycerides (TG) that resulted in a higher yield of biodiesel. Previous researches were limited to its conversion into biodiesel with desired quality and economical. In this work, the time of extraction and fatty acid composition were investigated. Batchwise solvent extraction (BSE), microwave-assisted extraction (MAE), and MAE–BSE combination were applied to achieve purified CCIO in a shorter amount of time. For BSE, MAE and MAE–BSE combination, it was found free fatty acids (FFA) content was decreased from 15.07 ± 0.141 to 1.045 ± 0.215%, 6.91% ± 0.04%, and 1.10 ± 0.141%, respectively. Moreover, TG content was increased significantly from 67.25 ± 0.372 % to 94.95 ± 0.005%, 84.45%±0.37%, and 96.062% ± 0.035%, respectively. The majority of fatty acid composition for the MAE and combination method is linoleic acid with 46.36% and 45.43%, respectively. While the BSE method’s majority fatty acid composition is oleic acid with 32.90%. All results were converted as biodiesel using the transesterification method. The quality of biodiesel was graded using density, acid value, and cetane number as the parameters. The various result of biodiesel was evaluated by the American society for testing materials (ASTM D6751-2), the European Union (EN 14214-03) and SNI 7182:2015 standard procedures. Based on all three parameters, the biodiesel resulting from the BSE purification methods fit all parameters according to the existing standard.

Registration of oilseed sunflower maintainer germplasm HA 489 with resistance to the banded sunflower moth

AbstractThe banded sunflower moth is one of the most pervasive insect pests of sunflower (Helianthus annuus L.) in North America, in large part due to its ability to overwinter in cold climates. The goal of this research is to provide germplasm containing resistance to infestation by the banded sunflower moth while retaining valuable traits, such as imidazolinone herbicide tolerance and high oleic acid content in the seed oil, along with suitable agronomic performance for the northern Great Plains climate and other similar climates where the banded sunflower moth is prevalent. HA 489 (Reg. no. GP‐370, PI 691858) is a maintainer inbred germplasm developed by pedigree selection and testcross evaluation that can fill this need. HA 489 has high oleic acid composition, exhibits tolerance to imidazolinones, and provides resistance to banded sunflower moth infestation. This line was released by the USDA‐ARS, Fargo, ND, to fill the need for sources of host‐plant resistance to important insect pests.

A study of viscosity and thermal conductivity of vegetable oils as base cutting fluids for minimum quantity lubrication machining of difficult-to-cut metals

The properties of environmentally friendly, sustainable, and renewable cutting fluids are very important to effective machining of difficult-to-cut materials under minimum quantity lubrication (MQL). This paper presents the experimental investigation of viscosity and thermal conductivity of three vegetable oils for use as base cutting fluids: modified high oleic soybean oil (HOSO), refined low oleic soybean oil (LOSO), acculube LB2000 (LB2000) oil, and mineral oil–based emulsion cutting fluid (EC) as benchmark and at temperature from 25 to 70 °C. The results show that viscosity of all vegetable oils decreases exponentially with temperature, and are significantly higher than that of EC. HOSO shows an enhanced viscosity of 6.03% compared to LB2000, 25.69% compared to LOSO, and 4688.30% compared to EC at 30 °C temperature. Thermal conductivity of soybean oils and LB2000 is similar, decreases gradually from 0.192 to 0.179 W/mK, not significantly affected by temperature and very low compared to EC. EC increases from 0.698 to 1.857 W/mK between 25 and 50 °C and decreases from 1.857 to 0.762 W/mK between 50 and 70 °C. Critical temperature of EC is around 50 °C. Shear stress–shear rate plots of vegetable oils show linear relation typical of Newtonian fluids. The R-square of HOSO was greater than 0.99 at all investigated temperature and better than the observed values for LB2000, LOSO, and EC. HOSO with higher oleic fatty acid composition shows the most significant viscosity enhancement and oxidation stability, and is recommended as alternative to EC and based-cutting fluid for MQL machining.

Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction.

The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, α-tocopherol contents of the oil samples varied significantly (p < 0.05) from 14.18 to 16.86mg/100g in Tuono and 15.71-17.96mg/100g in Ferragnes for cold-press and soxhlet extracted oils, respectively. β-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68mg/100g (Cristomorto) while β-sitosterol content varied from 148.91 (Tuono) and 159.68mg/100g (Cristomorto) for oil extracted by Soxhlet method.

THE ANTI-INFLAMMATORY ACTIVITY OF ESSENTIAL OIL OF CLOVE (Syzygium aromaticum) IN ABSORPTION BASE OINTMENT WITH ADDITION OF OLEIC ACID AND PROPYLENE GLYCOL AS ENHANCER

Background : The optimal concentration of essential oil of clove in absorption base ointment as anti-inflammatory has been studied. The developmentof formulations can be done by adding oleic acid and propylene glycol as enhancers. The purpose of this study was to determine the anti-inflammatoryactivity of the essential oil of clove in absorption base ointment formula by adding a mixture of oleic acid and propylene glycol as enhancers.Methods: In this study, the composition of oleic acid and propylene glycol was 100% oleic acid (FI), 50% oleic acid and propylene glycol (FII), and100% propylene glycol (FIII). The profile of the anti-inflammatory activity essential oil of clove was carried out using male of mice Balb/C strain whichwas induced inflammatory with croton oil on back of skin. After treatment, it was sacrificed and then was taken the back of skin to get histopathologicalpreparation. After that, the epidermal thickness, number of inflammatory cells, and cyclooxygenase (COX)-2 expression can be measured.Results : Based on the results of the test, it shows that FIII has the smallest of the amount of COX-2 expression, the number of inflammatory cells, andthe epidermal thickness so the addition of the composition enhancer provides good anti-inflammatory activity.Conclusion: The increasing concentration of propylene glycol caused the raising activity of essential oil of clove as anti-inflammatory.

Seed oil content and fatty acid composition response to ethyl methanesulphonate mutagenesis in vernonia

Vernonia [Centrapalus pauciflorus (Willd.) H.Rob.] is a novel industrial oilseed crop that can be used to produce vernolic acid, a naturally epoxidised fatty acid. The study objective was to determine whether ethyl methylsulphonate (EMS) mutagenesis significantly altered seed oil content and fatty acid compositions in selected vernonia accessions. Seeds were harvested from mutant plants with and without visual chlorophyll mutations from the Vge-1 and Vge-4 vernonia accessions, subjected to seed oil content and fatty acid composition analyses and compared with untreated controls. Visual chlorophyll mutations confirmed EMS mutation in harvested plants. Ethyl methylsulphonate mutagenesis significantly reduced vernolic acid composition, and significantly increased linoleic, oleic, palmitic, stearic and arachidic acid composition in the Vge-1 accession. In Vge-4, palmitic acid composition was significantly increased. Results obtained suggested that the effect of EMS mutagenesis on fatty acid composition in vernonia could be accession-specific and influenced by mutation level. The significant but negative association between vernolic acid and other fatty acids indicates that there is potential to increase vernolic acid while at the same time reducing the contents of other fatty acids through EMS mutagenesis in vernonia. There is a need to assess EMS mutagenesis impact on seed oil over successive generations to confirm results from this study.