High-oleic Types Research Articles

Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products

This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational percentage of organogelators (monoglyceride, 7 %, beeswax, 3 %), which would ensure the production of a fat-based semi-finished product for the target purpose. The feasibility of using a fat-based semi-finished product has been determined in order to solve two tasks: the introduction of a fat-based semi-finished product that contains high-oleic sunflower oil and has several functional benefits of a healthy diet. The fat-based semi-finished product devised could replace butter in the butter sponge cake technology. It was established that the use of the fat-based semi-finished product ensures the production of products from sweet dough, characterized by the highest values of specific volume and porosity. Applying the fat-based semi-finished product makes it possible to increase the yield of finished products (shrinkage decreases by 19.5 % compared to the control sample, to 18.4 %). The parameters for storing finished products from sweet dough containing the fat-based semi-finished product have been substantiated. It was determined that intensive fat release begins on day 7 of storage of finished products. After 10 days of storage, the experimental samples of sponge cakes release 2.0 times less fat than the control sample. The technology for making products from sweet dough using the fat-based semi-finished product has been developed.

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual traits to determine levels of the fatty acids present, mixing of the high oleic peanut types from the normal oleic types has been a problem in the peanut supply chain. This study investigated the effect of the development of the fatty acids in peanuts over their maturation with respect to the different market types (Runner, Viriginia, Spanish, Valencia) to determine if the maturation stage of the peanut could be responsible for the presence of normal oleic peanuts in lots of high oleic peanuts and thus decreasing the purity of the lots. Peanuts had different levels of the main fatty acids present as the oil content increased with maturation. Due to the presence of a natural desaturase enzyme in peanuts, oleic acid is converted to linoleic as the peanut develops resulting in a ratio of oleic acid to linoleic acid of 3 or lower in normal oleic peanuts. In peanuts from high oleic cultivars, the genes encoding for this enzyme are mutated or slow to develop. As this gene is activated in the later stages of peanut maturity, this study proves immature peanuts of the high oleic type may not have the proper ratios of oleic to linoleic to ensure shelf stability despite being from high oleic cultivars. This study describes how the concentrations of oleic and linoleic acid changed with maturation of the peanut seeds and affects the purity of individual lots of high and normal oleic types of peanuts. This effect of maturity was seen to be greater in the large seeded Virginia cultivars compared to the smaller seeded market types.

The influence of sowing dates on the oil content and fatty acid composition of standard, mid-oleic and high-oleic types of sunflower (Helianthus annuus L.)

This study aimed to determine the oil ratios and fatty acid compositions of sunflowers grown in the warm climate of the Çukurova region at different sowing dates. It was found that the crude fat ratios of standard, mid-oleic and high-oleic sunflower types were 42.57%, 39.35% and 39.07%, respectively. Crude oil ratios of high-oleic and mid-oleic sunflower types were significantly decreased (p<0.05) at SD4 (sowing date 4, May 30th). The oleic acid contents in standard, mid-oleic and high-oleic sunflower types were found to be 60.08%, 74.35% and 88.1%, respectively. The oleic acid ratios of standard sunflower types were determined to be significantly lower at SD1 (April 15th) (p<0.05). The results show that it is more appropriate to sow the sunflowers between SD1 and SD2 (15 April to 30 April) in terms of producing the required oil and oleic acid contents. Also, both oil ratios and fatty acid compositions can change according to the sowing dates.

Fatty Acid Profiles of Oil Obtained from Mid‐Oleic Sunflowers Grown in Tropical Region

AbstractThis study aimed to verify whether the fatty acid profiles of mid‐oleic genotypes grown in the tropical region of Brazil fit the Codex Alimentarius and to examine the possibility of using traditional inbred lines to produce high‐oleic hybrids. For this purpose, we assessed the fatty acid profile of six mid‐oleic hybrids grown in environments with different minimum temperatures during oil formation in the achenes. The tests were conducted between 2015 and 2017 in an experimentally randomized complete block design with four replications. The oleic, linoleic, palmitic, and stearic acid contents were determined using gas chromatography. The mid‐oleic hybrids presented varying levels of fatty acids, with oleic acid ranging between 43.6% and 84.6%, linoleic acid between 8.5% and 45.6%, palmitic acid between 3.9% and 5.7%, and stearic acid between 2.2% and 6.2%. Some of the fatty acid values were outside the ranges established by the CODEX STAN 210‐1999 and were characteristic of high‐oleic type sunflowers. This finding shows that we can take advantage of the potential of combining traditional inbred lines to produce high‐oleic hybrids for faster and more economical breeding programs in these environments.

Responses of Linoleic and High Oleic Type Sunflower Varieties (Helianthus Annuus L.) to Nitrogen and Potassium Applications

Objective: The study was conducted to determine the effects of nitrogen (N) and potassium (K) on dry matter and some nutrient elements uptake of linoleic and high-oleic type sunflower varieties.Material and Methods: A greenhouse experiment was carried out in randomized factorial design with three replicates, 0, 16, 32, 48, and 64 mg kg-1 N and 0, 24, and 48 mg kg-1 K were applied.Results: Dry matter and nutrient uptake of sunflower varieties increased with nitrogen (p&amp;lt;0.01), however decreased with potassium. The highest amounts were obtained from 32 mg kg-1 N dose and ESGrafic CL variety.Conclusion: High-oleic type sunflower varieties have resulted in more fertilizer requirements.

Determination of Chemical and Physical Properties for Seeds and Oils of Some Different Oleic and Linoleic Sunflower Types

Chemical and physical properties of six different sunflowers of high oleic and linoleic cultivars and their extracted oils were determined. For each seed cultivar, there were determined thousand-grain weight, test weight, moisture and ash. Oil content ranged from 36.28 to 43.01 %. Predominant fatty acids in oils extracted from high oleic types were oleic acid from 69.44 to 87.23 % and linoleic acid content from 44.05 to 52.93 % for linoleic types. The total phenol content (TPC) of the oils ranged from 35 to 66 mg 100 g-1 of oil for oleic cultivars and from 24 to 87 mg 100 g-1 of oil for linoleic cultivars. Non-parametric mann-whitney test was performed to the TPC data and asymptotic significance value was determined as 0.690, so significant differences were not determined between oleic and linoleic types. According to the IC50 value, LG5400 had the highest was significantly different from others. It was also observed a significant difference for refractive index and iodine value and no significant difference for saponification values between oils. The study showed characterization for different types of seed oil that has made it possible to comment on industrial quality.

Effects of nitrogen doses on growth and some nutrient element uptake of sunflower (Helianthus Annuus L.) hybrids

Abstract. Sunflower (Helianthus annuus L.) is known as one of the most important and preferred vegetable oil producing plants. In recent years, new cultivars with high oleic acid contents have been developed because of their health effects, extended frying and shelf life. On the other hand, nutrition of the plants is important for healthy growth, high yield, and oil quality and their nutrient needs may differ between the plant species and varieties. We aimed to determine the effects of increasing application doses of nitrogen (N) (0, 16, 32, 48, and 64 mg.kg-1 N) on growth and on some nutrient element uptake of four sunflower hybrids and compare the nutritional differences of linoleic (ESNovamis CL, and LG 5542 CL) and high-oleic (Oliva CL and ESGrafic CL) type sunflower hybrids in a greenhouse. The experiment was conducted in randomized factorial design with three replicates. Increasing doses of N effected the dry matter and nutrient uptake of sunflower hybrids significantly (p&lt;0.01). Increasing doses of N elevated the dry weight, N, phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sodium (Na), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn) and boron (B) uptake of all tested sunflower hybrids. The increases were found maximum at 32 mg.kg-1 N dose. Significant differences were also established between the hybrids. Among the tested hybrids, ESGrafic CL a high oleic type sunflower has higher nutrient uptake capacity so much more nutrients might be supplied to this new generation sunflower hybrids according to the soil and plant analysis results.

Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature

In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal?Oven test at elevated temperature (63?2?C). At the same time samples of linoleic type oils, cold pressed and refined, were tested. The extent of oxidative changes was analyzed regarding the content of primary and secondary oxidation products during the period of 14 days. To especially expressed increase in oxidative values, with very high values of the coefficient of determination occurred in samples of linoleic type of oils, cold pressed and refined, whereas these changes were much less observed in the sample of cold pressed sunflower oil of high-oleic type (R2 ? 0.99). The cold pressed oils of high-oleic and linoleic type, as well of refined sunflower oil of linoleic type were measured and the content of conjugated dienes and conjugated trienes. In the period of 14 days, the lowest increase in oxidative value and the lowest degree of conjugation into the conjugated diene and triene were determined in cold pressed sunflower oil of high-oleic type, indicating a significantly better oxidative stability of this type of oil compared to linoleic types.

New Spanish Peanut Variety for Consumers and Growers

A new Spanish peanut variety that packs high levels of healthful oleic acid has been released by USDA scientists and university cooperators. Called OLé, the new variety promises to provide producers and consumers with a peanut that has disease resistance, longer shelf life, and heart-healthy qualities. Research biologist Kelly Chamberlin with the USDA-ARS in Stillwater, OK and collaborators at Oklahoma State University developed OLé, which will be available for commercial production in 2015. The variety's disease resistance, field performance, and other characteristics are described in the May 2015 issue of the Journal of Plant Registrations. The fatty acid composition of peanut seed has grown more important over time as people have realized that high levels of oleic acids slow the development of rancidity (i.e., improve shelf life) and boost peanut flavor. In the meantime, consumers are increasingly attracted to food products with high levels of these fatty acids, which are considered good for the heart. For these and other reasons, the peanut industry now prefers high-oleic peanuts, and most of the peanuts grown in the southwestern United States are today high-oleic types. Plus peanut seed of the Spanish market-type—commonly eaten in candies and mixed-nut products—is in high demand. According to Chamberlin, OLé is an important variety that will have a lot of impact on the peanut industry as a whole. Besides its potential for high yield and grade, OLé has resistance to Sclerotinia blight, a fungal disease that can cause yield loss and is a particular problem for peanut growers in Oklahoma, Texas, and the Virginia–North Carolina region. Depending upon the severity of infestation, yield losses due to such soil-borne diseases may be as high as 50%. Sustainable peanut production in the U.S. Southwest demands that cultivars grown there possess certain characteristics, including a high-oleic/linoleic acid ratio, which increases peanut product shelf life, and resistance to multiple diseases, Chamberlin says. In tests at three locations in Oklahoma, she and her colleagues found that growing OLé reduced Sclerotinia blight infestation compared with OLin—the first high-oleic Spanish peanut cultivar, released in 2002. For example, in high-disease, unmanaged plots in 2009 to 2011, OLé's incidence of Sclerotinia blight was just 3.7% compared with 11% for OLin. Overall, field performance data suggest that growing OLé instead of OLin could save growers approximately $100 per acre in fungicide costs for Sclerotinia blight alone, Chamberlin says. OLé also has good pod rot resistance and produces higher peanut yields than OLin. The OLé variety is now being grown for foundation seed before being made available commercially. Adapted from Chamberlin, K.D., R.S. Bennett, J.P. Damicone, C.B. Godsey, H.A. Melouk, and K.Keim. 2015. Registration of ‘OLé’ peanut. J. Plant Reg. 9:154–158. View the full article online at https://doi.org/10.3198/jpr2014.10.0072crc

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition. This 4-week randomized clinical trial included males with BMI of 29.7 ± 2.4 kg m(-2) and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n = 22) that followed a hypocaloric-diet; conventional peanuts (CVP, n = 22) or high-oleic peanuts (HOP, n = 21) that received the hypocaloric-diet including (not adding) 56 g day(-1) of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes. Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4-weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition. Regular peanut consumption, especially the high-oleic type, within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men.

Comparative profiling of miRNA expression in developing seeds of high linoleic and high oleic safflower (Carthamus tinctorius L.) plants.

Vegetable oils high in oleic acid are considered to be advantageous because of their better nutritional value and potential industrial applications. The oleic acid content in the classic safflower oil is normally 10–15% while a natural mutant (ol) accumulates elevated oleic acid up to 70% in seed oil. As a part of our investigation into the molecular features of the high oleic (HO) trait in safflower we have profiled the microRNA (miRNA) populations in developing safflower seeds expressing the ol allele in comparison to the wild type high linoleic (HL) safflower using deep sequencing technology. The small RNA populations of the mid-maturity developing embryos of homozygous ol HO and wild type HL safflower had a very similar size distribution pattern, however, only ~16.5% of the unique small RNAs were overlapping in these two genotypes. From these two small RNA populations we have found 55 known miRNAs and identified two candidate novel miRNA families to be likely unique to the developing safflower seeds. Target genes with conserved as well as novel functions were predicted for the conserved miRNAs. We have also identified 13 miRNAs differentially expressed between the HO and HL safflower genotypes. The results may lay a foundation for unraveling the miRNA-mediated molecular processes that regulate oleic acid accumulation in the HO safflower mutant and developmental processes in safflower embryos in general.

Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies

Sunflower kernel is a rich source of nutritively valuable components like proteins, essential fatty and amino acids, vitamins and mineral matters and as such, is a convenient raw material for the production of enriched cookies, biscuits, crackers as functional food. The influence of high-oleic type sunflower kernel on quality and stability of cookies was investigated, compared to products with standard confectionary sunflower kernel, with dominating polyunsaturated linoleic acid. The optimal keeping time of cookies with standard confectionary sunflower kernel is 4 months, and of cookies with high-oleic sunflower kernel is significantly longer than 5 months.

Genotypic Variability and Genotype by Environment Interactions in Oil and Fatty Acids in High, Intermediate, and Low Oleic Acid Peanut Genotypes

Variability of genotype and genotype x environment (G x E) interactions for fatty acids are important to develop high-oleic types in peanut varietal improvement programs. The objective of this study was to determine the variation in fatty acid composition among peanut genotypes and G x E interactions of fatty acids in three groups of genotypes with high, intermediate, and low-oleic acid. Twenty-one genotypes were tested in three environments consisting of two rainy seasons and one dry season. The results indicated that G x E interactions were significant for biomass, pod yield, and harvest index and also for oleic, linoleic acids, and O/L ratio. G x E interactions were less important than genotypic main effect. For oleic acid, significant interactions were found in the intermediate and low-oleic groups only. Therefore, selection for high-oleic trait in peanut breeding programs should be effective.

Environmental variability and heritability of high oleic acid content in winter oilseed rape

AbstractWinter oilseed rape, with high oleic (HO) acid contents (C18:1) is of interest for nutritional as well as for industrial purposes. HO mutants have been described, but only limited information is available on any environmental influence on the expression of oleic acid content in these mutants. Therefore, a population of 60 doubled‐haploid (DH) lines segregating for oleic acid content (56‐75% C18:1) was grown in two years at three locations in northern Germany. Analysis of variance revealed a high heritability for oleic acid content of h2= 0.99. Subdividing the DH population into a high (&gt; 64% C18:1) and a low (&lt; 64% C18:1) oleic acid class showed high heritabilities (h2= 0.94) for C18:1 contents within both the high and low oleic acid types. The oleic acid contents in HO types of winter oilseed rape were environmentally stable at the three locations tested.

Genetic analysis of the high oleic acid content in cultivated sunflower (Helianthus annuus L.)

Sunflower lines breeding true for very high oleic acid content in their oil (average levels higher than 85%) were crossed with standard sunflower lines with mean oleic acid levels of 30%. Analysis of the oil of F1 seeds indicated dominance for high oleic levels and control of the genotype of the embryo. Segregating generations were obtained selfing heterozygous high oleic BCnF1 plants from several generations of a backcrossing program to incorporate the high oleic character to standard inbred lines and testcrossing these plants to low oleic material. Analysis of F2 and testcrossed seeds showed three kind of segregations, in both F2 and testcrossed populations, with different proportions of low, intermediate and high oleic types. Genetic analysis of these data supported the hypothesis, that the high oleic character is controlled by three dominant complementary genes OL1, OL2 and OL3. Additional data showing F1 seeds with intermediate oleic content and segregations for high oleic in progenies of intermediate types, suggest the presence of major factors modifying high oleic acid content.

Phosphatides isolated from seeds of commercial and experimental safflower varieties

AbstractStudies on phosphatides from several safflower varieties show the following five major results. The total phosphatide contents of the various safflower seeds are quite similar (0.48% for a commercial and 0.58% for a brown‐striped variety). The same three major and one minor phosphatides were present in all varieties: phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI) and phosphatidyl serine (PS). The amounts of these lipids present in the crude phosphatide mixture were quite similar in all varieties tested (}36% for PC, }15% for PE, }23% for PI, and less than 2% for PS). The fatty acid composition of the phosphatides of UC‐1 high oleic safflower is very different from that of the other varieties, but it reflects the composition of the corresponding oil triglycerides as far as the major acid is concerned. All other safflower seed phosphatides investigated have linoleic acid as the major fatty acid constituent. A simple and very sensitive color test has been found which can differentiate phosphatides of the high linoleic from the high oleic type.