High Levels Of Oleic Acid Research Articles

Overexpression of a FAD3 Desaturase Increases Synthesis of a Polymethylene‐Interrupted Dienoic Fatty Acid in Seeds of Arabidopsis thaliana L.

A cDNA encoding the Arabidopsis extraplastidic linoleate desaturase (FAD3) was overexpressed in the seeds of wild-type Arabidopsis and in a mutant line that accumulates high levels of oleic acid. In the transformed wild-type plants, linolenic acid (18:3Delta9,12,15) increased from 19% to nearly 40% of total seed fatty acids, with a corresponding decrease in linoleate content (18:2Delta9,12). In the high oleate mutant, a large increase in the level of a fatty acid identified by gas-chromatography/mass-spectrometry as mangiferic acid (18:2Delta9,15) was observed. The results demonstrate that the polymethylene-interrupted dienoic fatty acid, mangiferic acid, can be produced in seed oil through the overexpression of a fatty acid n-3 desaturase.

Canola oil inhibits human breast cancer cell growth by regulating caspase‐3 and p53

Epidemiological studies indicate that consuming a high‐fat diet may be correlated with an increased risk of breast cancer in women. However, increasing evidence suggests that it is not the quantity of fat but the type of fat intake that influences breast cancer risk. It is also suggested that the protective effect of omega‐3 fatty acids on breast cancer risk depends on the level of omega‐6 fatty acids, with a recommended omega‐6 to omega‐3 fatty acids ratio at 2:1 or lower. Canola oil has one of the lowest levels of saturated fat (7%, about half the level present in corn oil, olive oil and soybean oil). It has a relatively high level of oleic acid (monounsaturated fatty acid, 62%) and omega‐3 fatty acids (alpha‐linolenic, 10%) compared to most vegetable oils. It is thought that the low saturated fat, high oleic acid, and relatively high omega‐3 fatty acids content in canola oil give it particularly healthful properties. To investigate the effects of canola oil on breast cancer cell growth and apoptosis, two estrogen receptor‐positive breast cancer cell lines, T47D and MCF‐7, as well as a normal mammary cell line, MCF‐10A, were cultured and cell proliferation, caspase‐3 and p53 activities were measured. Canola oil supplementation significantly inhibited the growth of both T47D and MCF‐7 cell lines, but not MCF10A cell line. Canola oil also significantly increased the expression of p53, a tumor suppressor gene involved in cancer cell death, as well as the activity of caspase‐3 enzyme, one of the crucial enzymes regulating apoptosis pathway. Dietary strategies for cancer prevention and therapy are low‐risk and cost‐effective. Therefore, these results could be useful in the development of improved nutritional strategies for breast cancer prevention and therapy to reduce breast cancer risk. Supported by USDA‐CSREES (#2007‐38624‐18602).

Sterol, Triterpenic Dialcohol, and Triacylglycerol Compounds of Extra Virgin Olive Oils from Some Tunisian Varieties Grown in the Region of Tataouine

The aim of this work was to study some of the chemical characteristics of virgin olive oils produced by three varieties grown in Tataouine (south of Tunisia). The oil samples studied were characterized by high levels of oleic acid (470%) and relatively low percentages of linoleic and palmitic acids (≤13% and ≤10%, respectively). They were also characterized by three primary triacylglycerols: OOO, POO, and OOL, and three secondary triacylglycerols POL + SLL, SOO, and PPO. The sterol and triterpenic dialcohol compositions of all the samples lay within the established regulatory limits. The main sterols found were b-sitosterol, Δ5-avenasterol, and campesterol. The amount of minor sterols present (24-methylenecholesterol, cholesterol, Δ7-avenasterol, and Δ7-stigmastenol) varied widely according to the varieties. The levels of erythrodiol + uvaol were below the upper legal limit of 4.5% in all analyzed samples. The results obtained showed that the great variability in oil composition among the varieties studied are influenced exclusively by the genetic factor.

Effect of the Maturation Process on the Phenolic Fractions, Fatty Acids, and Antioxidant Activity of the Chétoui Olive Fruit Cultivar

Maturity is one of the most important factors associated with the quality evaluation of fruit and vegetables. This work aims to investigate the effect of the maturation process of the olive fruit on the phenolic fraction and fatty acid of irrigated Chétoui cultivar. The phenolic composition was studied by using reverse-phase high-performance liquid chromatography followed by LC-MS and GC-MS analyses and fatty acids by GC. Oleuropein was the major phenolic compound at all stages of ripeness. Unexpectedly, both phenolic compounds hydroxytyrosol and oleuropein exhibited the same trends during maturation. Indeed, the oleuropein levels decreased during the ripening process and were not inversely correlated with the concentrations of hydroxytyrosol. The antioxidant capacity of olive extracts was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the beta-carotene linoleate model system. The IC 50 and AAC values of the olive extracts decreased from 3.68 to 1.61 microg/mL and from 645 to 431, respectively. There was a correlation between the antioxidant activity and the oleuropein concentration. The fatty acid composition was quantified in olive fruit during maturation and showed that fatty acids were characterized by the highest level of oleic acid, which reached 65.2%.

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

The present work was intended to analyse the chemical composition and oxidative stability of the muscle biceps femoris and adipose tissues from Iberian pigs fed different finishing diets: free-range feeding on grass and acorns in a ‘Montanera’ traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115 g/kg of diet) and supplemented with 250 mg/kg α-tocopherol (HOVE), and fed in confinement with a tocopherol-non-supplemented control mixed diet (CON). Muscles from MON pigs contained significantly (P < 0.05) higher amounts of intramuscular fat than those from HOVE and CON pigs. Muscles from MON and HOVE pigs had significantly higher levels of α-tocopherol than muscles from CON pigs whereas free-range feeding provided significantly higher levels of γ-tocopherol to muscles from MON pigs than the experimental diets did to CON and HOVE pigs. Adipose tissues from MON and HOVE pigs contained significantly lower proportions of saturated fatty acids and significantly higher levels of oleic acid and monounsaturated fatty acids than those from CON pigs. Tissues from MON pigs contained significantly smaller levels of polyunsaturated fatty acids than those from CON and HOVE pigs. To a higher extent, feeding background affected the fatty acid composition of polar lipids from the muscle bicepsfemoris than that of neutral lipids. Tissues from MON pigs contained significantly smaller ω-6/ω-3 values than those from pigs fed mixed diets. Compared to tissues from CON pigs, those from MON and HOVE pigs exhibited a higher oxidative stability as a likely result of a most favourable fatty acid composition and the presence of higher tocopherol levels.

Physico‐Chemical Characterization of Moringa concanensis Seeds and Seed Oil

AbstractThe present work reports the characterization and comparison of Moringa concanensis seed oil from Tharparkar (a drought hit area), Pakistan. The hexane‐extracted oil content of M. concanensis seeds ranged from 37.56 to 40.06% (average 38.82%). Protein, fiber, moisture and ash contents were found to be 30.07, 6.00, 5.88 and 9.00%, respectively. The extracted oil exhibited an iodine value of 67.00; a refractive index (40 °C) of 1.4648; its density (24 °C) was 0.8660 mg mL−1; the saponification value (mg of KOH g−1 of oil) was 179.00; unsaponifiable matter 0.78%; color (1 in. cell) 1.90R + 19.00Y; and acidity (% as oleic acid) 0.34%. Tocopherols (α, γ, and δ) in the oil accounted for 72.11, 9.26 and 33.87 mg kg−1, respectively. Specific extinctions at 232 and 270 nm were 3.17 and 0.65, respectively. The peroxide and p‐anisidine values of the oil were found to be 1.75 and 1.84 meq kg−1, respectively. The induction periods (Rancimat, 20 L h−1, 120 °C) of the crude oil was 10.81 h and reduced to 8.90 h after degumming. The M.concanensis oil was found to contain high levels of oleic acid (up to 68.00%) followed by palmitic, stearic, behenic, and arachidic acids up to levels of 11.04, 3.58, 3.44 and 7.09%, respectively. The results of the present analytical study, compared with those for other Moringa species and different vegetable oils, showed M. concanensis to be a potentially valuable non‐conventional seed crop for high quality oil.

Characterization of &lt;i&gt;Moringa oleifera&lt;/i&gt; seed oil from drought and irrigated regions of Punjab, Pakistan

The aim of the present study was to investigate the composition of M.oleifera seed oil from drought and irrigated regions of Pakistan. The hexane-extracted oil content of M.oleifera seeds harvested from one drought (Layyah) and two irrigated regions (Rahim Yar Khan, Jhang) of Punjab, Pakistan was found to be 30.36 and 35.26, 38.37% respectively. Results of physical and chemical parameters of the extracted oils were as follows: iodine value, 65.86 and 70.50, 67.86; refractive index (40°C), 1.4570 and 1.4582,1.4581; density (24°C), 0.9059 and 0.9069, 0.9002 mg mL -1 ; saponification value, 181.1 and 183.7, 183.1; unsaponifaiable matter, 0.84 and 0.85, 0.97%; acidity (as oleic acid) 0.28 and 0.35, 0.33%. The induction period (Rancimat 20L/h, 120 °C) of the M.oleifera oil from the drought region was significantly higher (9.63 h) as compared with those of irrigated regions (8.74, 8.33 h). Specific extinctions at 232 and 270 nm were 1.92 and 1.98, 1.68; 1.02 and 0.97, 0.75 respectively. The overall contents of tocopherols ( α , γ and δ ), which did not differ significantly in the Moringa oils from both regions ranged from 95.85-103.80, 80.26-86.56 and 55.75-64.55 mg kg -1 respectively. Fatty acid profiles of the M.oleifera oils from drought and irrigated regions of Punjab consisted in a high level of oleic acid (up to 72.68 and 75.55, 74.66 %) followed by palmitic and behenic acid (up to 9.26 and 8.76, 9.20 and 5.46 and 3.72, 4.53 %) respectively. Results of various physical and chemical parameters of the investigated M.oleifera seed oils revealed that drought is one of the most visible factors that have amplified the induction period and C22:0 content of the oils and reduced seed weight, oil yield, iodine value and C18:1 content.

Methodical characterization of rice ( &lt;i&gt;Oryza sativa&lt;/i&gt; ) bran oil from Pakistan

The hexane-extracted oil content of four varieties of rice ( Oryza sativa ) viz. Super Kernel, 386, 385 and Basmati, bran was ranged 14.70-19.10 %. Other physical and chemical parameters of the extracted oils were as follow: Iodine value 112.40, 109.80, 105.1 and 103.70; refractive index ( 40 °C ) 1.4650, 1.4680, 1.4657 and 1.4660; density ( 40 °C ) 0.919, 0.913, 0.909 and 0.911; saponification value 183, 177, 186 and 190; unsaponifiable matter 6.15, 5.60, 4.98 and 5.40 % respectively. Tocopherols ( α, γ and δ) in the oils were: 284.00, 175.12, 180.42, 300.06; 83.40, 98.70, 120.70, 90.60; 75.16, 57.20, 39.32, 83.00 mg/kg respectively. The contents of tocotrienols ( α, γ and δ) in the oils were: 120.30, 106.00, 95.20, 135.74; 196.00, 125.00, 210.0, 276.41; 72.50, 20.00, 39.30, 64.00 mg/kg respectively. The amount of γ - Oryzanol in the investigated oils was ranged 415.12-802.05 The induction periods (Rancimat, 20 L/h, 120 °C ) of the crude oils were 6.81, 5.99, 6.39 and 7.40 h respectively. The major sterol fractions of the oils consisted of campesterol ranged (10.10-19.20%), stigmasterol (14.00-19.28 %), b -sitosterol (49.30-58.20 %), and D5 ,avenasterol (8.14-13.05 %). The investigated varieties ( Super Kernel, 386, 385 and Basmati) of rice bran oil were found to contain high levels of oleic acid 42.67, 38.59, 40.68 and 36.78 % followed by linoleic and palmitic acids 31.58, 33.80, 28.70, 30.51 and 17.00, 14.88, 19.63, 20.00 % respectively. The contents of myristic, stearic and arachidic acids was 1.50, 2.02, 4.28, 1.00; 2.64, 2.87, 4.02, 7.48; and 1.28, 3.00, 1.00, 1.00 % respectively. A number of parameters of the investigated rice bran oils indigenous to Pakistan were comparable to those of typical rice bran and some other vegetable oils, reported in the literature. The results of the present analysis as compared with those of different vegetable oils demonstrated rice bran to be a potential oil source and thus could be useful for the establishment of a globalized database of this valuable crop.

Fatty acids in must prepared from 11 grapes grown in Japan: Comparison with wine and effect on fatty acid ethyl ester formation

FA components of 11 musts made from grape cultivars grown for making red wine in various regions of Japan and of wines made from the musts were compared to elucidate variety-dependent characteristics and to clarify their effect on FA ethyl ester (FAEE) formation in wine. Sixteen FA with carbon chain lengths from 12 to 26 were detected in all musts, with palmitic, linoleic, and linolenic acids generally predominating. Higher levels of linoleic acid were found in musts from a cold region (Hokkaido), and higher levels of oleic acid occurred in musts from a warm region (Honshu). Moreover, the unsaturation indexes (1.31-1.56) of five grape musts from the cold region showed significant differences among varieties, corresponding to the grapevines' degree of cryotolerance. The FA levels (610-6,610 nmol/100 mL) of all wines were extremely low (1.2-12.8%) compared with those of must, but the FA compositions were similar to those of must. Additionally, significant amounts of FAEE, possibly derived from yeast activity, were found in wines by using a solid-phase extraction method. The amounts of FAEE in wine significantly differed among samples (245-904 nmol/100 mL) and were inversely correlated with the percentage of linoleic acid in musts (R = -0.883). Thus, higher linoleic acid levels in must may be related to lower FAEE formation by yeast.

Interprovenance variation in the composition of Moringa oleifera oilseeds from Pakistan

AbstractInterprovenance variation was examined in the composition of Moringa oleifera oilseeds from Pakistan. The hexane‐extracted oil content of M. oleifera seeds harvested in the vicinity of the University of Agriculture, Faisalabad (Punjab, Pakistan), Bahauddin Zakariya University (Multan, Pakistan), and the University of Sindh, Jamshoro (Sindh, Pakistan), ranged from 33.23 to 40.90%. Protein, fiber, moisture, and ash contents were found to be 28.52–34.00, 6.52–7.50, 5.90–7.00, and 6.52–7.50%, respectively. The physical and chemical parameters of the extracted M. oleifera oils were as follows: iodine value, 67.20–71.00; refractive index (40°C), 1.4570–1.4637; density (24°C), 0.9012–0.9052 mg/mL; saponification value, 177.29–184.10; unsaponifiable matter, 0.60–0.83%; color (1‐in. cell), 1.00–1.50 R+20.00–30.00Y; smoke point, 198–202°C; and acidity (% as oleic acid), 0.50–0.74. Tocopherols (α, γ, and δ) accounted for 114.50–140.42, 58.05–86.70, and 54.20–75.16 mg/kg, respectively, of the oils. The induction periods (Rancimat, 20 L/h, 120°C) of the crude oils were 9.64–10.66 h and were reduced to 8.29–9.10 h after degumming. Specific extinctions at 232 and 270 nm were 1.80–2.50 and 0.54–1.00, respectively. The major sterol fractions of the oils were campesterol (14.13–17.00%), stigmasterol (15.88–19.00%), β‐sitosterol (45.30–53.20%), and Δ5‐avenasterol (8.84, 11.05%). The Moringa oils were found to contain high levels of oleic acid (up to 76.00%), followed by palmitic, stearic, behenic, and arachidic acids up to levels of 6.54, 6.00, 7.00, and 4.00%, respectively. Most of the parameters of M. oleifera oils indigenous to different agroclimatic regions of Pakistan were comparable to those of typical Moringa seed oils reported in the literature. The results of the present analytical study, compared with those for different vegetable oils, showed M. oleifera to be a potentially valuable oilseed crop.

BIOCHEMICAL CHARACTERIZATION OF SOME TUNISIAN OLIVE OILS

ABSTRACTFour samples of Tunisian virgin olive oils of Chetoui, Chemlali, Chemchali and Oueslati varieties were analyzed for their chemical and fatty acid, total chlorophyll, total polyphenol and total aroma contents. The results showed that Chetoui was the most pigmented oil (4.45 ppm) and Oueslati oil contained the smallest amount of total chlorophylls (1.29 ppm). The Chetoui oil had the highest amount (94.37 ppm) of total polyphenols, while the Oueslati had the lowest amount (65.5 ppm). Furthermore, the Chemchali oil contained the highest level of total aroma (55.49 µg/mL of oil), followed by the Chemlali, Chetoui and Oueslati oils. The Chetoui oil was characterized by the highest level of oleic acid (70.9%) in contrast to the Chemlali, which had the lowest level of this fatty acid (58.6%). In addition, the highest level of palmitic acid characterizes the oil Chemlali (19.7%), whereas the Chetoui had the lowest (9.1%).

Fatty acid composition of plasma lipids and erythrocytes in adult goats in positive energy balance fed diets containing either olive or corn oil

The hypothesis tested was, that in ruminating goats on positive energy balance the dietary intake of polyunsaturated fatty acids would be reflected in the fatty acid composition of erythrocytes. Eight goats were fed a diet rich in olive oil, supplying 34% the energy requirement for maintenance (NE l). Four animals were given diets containing either olive or corn oil at an energy level of 1.5 times the requirement for maintenance. Each feeding period lasted 21 days. On the last day of each period, plasma and erythrocytes were collected. Feeding of the diet containing corn oil, which is rich in linoleic acid, resulted in a significant increase in the level of linoleic acid in both plasma lipids and erythrocytes. Likewise, feeding of the diet containing olive oil, while the goats were in positive energy balance, produced higher levels of oleic acid in plasma lipids and erythrocytes. The fatty acid composition of plasma lipids was influenced more strongly by dietary unsaturated fatty acids than that of erythrocytes. The concentrations of plasma lipids, including total cholesterol, did not respond to the type of fat during the experimental periods. When the goats were in negative energy balance, they had significantly higher plasma levels of non-esterified fatty acids. The present study demonstrates that dietary unsaturated fatty acids are incorporated into plasma total lipids and erythrocytes, suggesting a partial escape of dietary unsaturated fatty acids from ruminal biohydrogenation. The escape from hydrogenation may ensure the provision to the goat tissues of essential, polyunsaturated fatty acids. It further implies that the composition of ruminant milk and meat can be influenced by the intake of polyunsaturated fatty acids.

CLA isomers in milk fat from cows fed diets with high levels of unsaturated fatty acids.

The concentrations of CLA isomers were determined by Ag+ -HPLC in the milk fat of cows fed a control diet consisting of hay ad libitum and 15 kg of fodder beets or this diet supplemented with oilseeds containing either high levels of oleic acid (rapeseed), linoleic acid (sunflower seed), or alphalinolenic acid (linseed). Highly significant (P < or = 0.001) correlations were found between the daily intakes of oleic acid and the concentration of the CLA isomer trans-7,cis-9 in milk fat; of linoleic acid and the CLA isomers trans-10,trans-12, trans-9,trans-11, trans-8,trans-10, trans-7,trans-9, trans-10,cis-12, cis-9,trans-11, trans-8,cis-10, and trans-7,cis-9; and of alpha-linolenic acid and the CLA isomers trans-12,trans-14, trans-11 ,trans-13, cis,trans/trans,cis-12,14, trans-11 ,cis-13, and cis-11 ,trans-13. CLA concentrations were also determined in the milk fat of cows grazing in the lowlands (600-650 m), the mountains (900-1210 m), and the highlands (1275-2120 m). The concentrations of many isomers were highest in milk fat from the highlands, but only three CLA isomers (cis-9,trans-11, trans-11 ,cis-13, and trans-8,cis-10) showed a nearly linear increase with elevation. Therefore, these three CLA isomers, and particularly the CLA isomer trans- 11,cis-13, the second-most important CLA in milk fat from cows grazing at the three altitudes, could be useful indicators of milk products of Alpine origin.

Dietary fatty acid composition affects the repeat swimming performance of Atlantic salmon in seawater

Repeated critical swimming performance trials ( U crit) were performed on Atlantic salmon ( Salmo salar) to test the null hypothesis that the source of dietary lipids (fish-based, poultry-based, and plant-based) does not influence exercise and recovery performance. Four diets were prepared by extensively replacing supplemental lipid from anchovy oil (AO; 100% AO at 150 g/kg) with cold pressed flaxseed oil (FO; 25% AO, 75% FO), sunflower oil (SO; 25% AO, 75% SO), or poultry fat (PF; 25% AO, 75% PF). These diets had equivalent protein and energy concentrations, but due to the different supplemental lipid sources, varied widely in their fatty acid composition. Fish fed AO had a significantly higher ( P<0.05) first U crit (2.62±0.07 body lenght s −1) than those fed PF (2.22±0.12 body lenght s −1) that had low muscle ratios of n-3 highly unsaturated fatty acids (n-3 HUFA) to saturated fatty acids (SFA) and arachidonic acid (AA), and high levels of oleic acid. Fish in the FO and SO diet groups swam as well as AO-fed fish in both swimming trials. The performance of fish fed AO decreased significantly ( P<0.05) during the second swimming trial (i.e. U crit2/ U crit1=0.92±0.02). No significant differences occurred between diet groups for the second swim trial. There was a positive correlation between both n-3 HUFA/SFA and n-3 HUFA/AA ratios, and U crit1. A negative correlation was found between dietary AA and oleic acids, and U crit1. The present study suggests that low dietary n-3 HUFA/ SFA and n-3 HUFA/AA ratios may negatively affect swimming performance. The former possibly can be offset by increasing linoleic acid in the presence of nutritionally adequate n-3 HUFA (e.g. SO diet). Lipid supplements consisting largely of vegetable oils did not compromise fish cardiorespiratory physiology under the conditions of this study.

Isolation of a Natural Mutant in Castor with High Oleic/Low Ricinoleic Acid Content in the Oil

Castor (Ricinus communis L.) oil is characterized by high levels of ricinoleic acid content (about 900 g kg−1) and low levels of oleic acid (about 30 g kg−1). A total of 191 accessions of a germplasm collection of castor were evaluated for oil content and fatty acid composition of the seed oil with an attempt to widen the variability for these traits in this species. As a result of this evaluation, the natural mutant line OLE‐1 with approximately 780 g kg−1 of oleic acid, compared with 40 g kg−1 of the standard castor oil, was identified. The dramatic increase in oleic acid was accompanied by a decrease in the level of ricinoleic acid to 140 g kg−1, compared with 870 g kg−1 in normal plants, and only very small changes in the proportions of other fatty acids. These proportions of oleic acid and ricinoleic acid are respectively the highest and the lowest yet reported in stable genotypes of castor. OLE‐1 is a promising source of high oleic acid levels with potential industrial and food applications requiring very high oxidative stability and may be also useful for studying the biosynthesis and genetics of ricinoleic acid content in castor.

Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan.

The hexane-extracted oil content of Moringa oleifera seeds ranged from 38.00 to 42.00%. Protein, fiber, and ash contents were found to be 26.50-32.00, 5.80-9.29, and, 5.60-7.50%, respectively. Results of physical and chemical parameters of the extracted oil were as follows: iodine value, 68.00-71.80; refractive index (40 degrees C), 1.4590-1.4625; density (24 degrees C), 0.9036-0.9080 mg/mL; saponification value, 180.60-190.50; unsaponifiable matter, 0.70-1.10%; and color (1 in. cell), 0.95-1.10 R + 20.00-35.30 Y. Tocopherols (alpha, gamma, and delta) in the oil were up to 123.50-161.30, 84.07-104.00, and 41.00-56.00 mg/kg, respectively. The oil was found to contain high levels of oleic acid (up to 78.59%) followed by palmitic, stearic, behenic, and arachidic acid up to levels of 7.00, 7.50, 5.99, and 4.21%, respectively. The induction period (Rancimat, 20 L/h, 120 degrees C) of the crude oil was 9.99 h and reduced to 8.63 h after degumming. Specific extinctions at 232 and 270 nm were 1.70 and 0.31, respectively. Many parameters of M. oleifera oil indigenous to Pakistan were comparable to those of typical Moringa seed oils reported in the literature. The results of the present analytical study were also compared with those of different vegetable oils.

Characterisation of some underutilised vegetable oils and their evaluation as starting materials for lipase-catalysed production of cocoa butter equivalents

Oils were extracted from the inner skin of Strychnos madagascariensis fruit shell, Trichelia emetica seed and Ximenia caffra seed. Gas chromatography analysis of methyl esters of the glycerides of these oils was used to determine the fatty acid profiles of the oils. S. madagascariensis and X. caffra oils were found to contain high oleic acid levels, 68 and 59% respectively, while T. emetica oil was found to contain 53% palmitic acid. Pancreatic lipase digestion was used to perform structural analyses on the triglycerides of oils. Oleic acid was found to be concentrated at the 2-position of the triglycerides of the X. caffra and T. emetica oils. The three oils were evaluated for use as starting materials in lipase-catalysed production of cocoa butter equivalents using transesterification reactions. A 1,3-specific lipase from Rhizomucor miehei was used to incorporate stearic acid and palmitic acid into the 1- and 3-positions of the triglycerides. The products of the transesterifications in the case of X. caffra and S. madagascariensis compare well with those produced using lipase-catalysed transesterifications of other oils.

A survey of selected oil composition and fruit characteristics in different olive varieties across Australia

A survey was conducted to determine whether variety and location influence the oil quality and content of olives. Samples of olive fruit from different varieties were taken from various locations around Australia and determinations made for fatty acid profiles, Maturity Index, whole fruit weight, percentage oil in dried flesh, percentage moisture in whole fruit and flesh to pit ratios. Differences in oil composition and fruit characteristics were found in different olive varieties from different areas of Australia. The survey indicated that the oil percentage in dry flesh was not significantly affected by the level of ripeness, even though the Maturity Index ranged from 1 to 7. However, water content in the whole fruit decreased by 1.9% for each increase in maturity unit. Stearic acid, a saturated and therefore less desirable fatty acid, was the only fatty acid to significantly increase with increasing Maturity Index. Oleic acid is a favourable fatty acid for olive oil quality. In the varieties Manzanilla de Sevilla and Frantoio, higher levels of oleic acid were found in fruit samples from southern latitudes of Australia than from more northerly latitudes.

Estudio de la composición química de las semillas y aceites seminales de &lt;i&gt;Ligustrum lucidum Ait&lt;/i&gt; y &lt;i&gt;Ligustrum sinense Lour&lt;/i&gt;

The fruits of Ligustrum lucidum Ait and Ligustrum sinense Lour were harvested in Olavarria (Province of Buenos Aires, Argentine). The seeds and extracted oils were analysed for characteristics and composition. The seed contained 8,7-10 and 10,7 % (dry basis), respectively. The physicochemical characteristics of the crude oils were: refractive index 1,4647 and 1,4640 (at 25oC), iodine value 93,7 and 88,8, saponification index 167 and 154, unsaponifiable matter 11 and 18 %, and free fatty acid content of 4,8 and 9,2 (mg KOH/g), respectively. Gas chromatographic analysis of the oils revealed high levels of oleic acid (57,8 and 51,10%), about 25,1 and 29,6 % of saturated acids, respectively, most of them consisting of palmitic acid, but they have a significant content of acid of more than 18 atoms of carbon. The residual seed meals contained low level of crude protein and of available lysine (2.45, 3.65, g/16g N, respectively). Total and phytic acid phosphorous, calcium, ash, crude fiber, and polysaccharides (non presence of starch) contents are reported.

Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low Trans soybean oils

AbstractSoybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated for triacylglycerol (TAG) structure, stereospecific analysis, fatty acids, solid fat index, and odor attributes in room odor tests. Trans fatty acid contents were 17 and 43.5% for the commercially hydrogenated oils and 9.8% for both electrochemically hydrogenated products. Compositional analysis of the oils showed higher levels of stearic and linoleic acids in the electrochemically hydrogenated oils and higher oleic acid levels in the chemically hydrogenated products. TAG analysis confirmed these findings. Monoenes were the predominant species in the commercial oils, whereas dienes and saturates were predominant components of the electrochemically processed samples. Free fatty acid values and peroxide values were low in electrochemically hydrogenated oils, indicating no problems from hydrolysis or oxidation during hydrogenation. The solid fat index profile of a 15∶85 blend of electrochemically hydrogenated soybean oil (IV=90) with a liquid soybean oil was equivalent to that of a commercial stick margarine. In room odor evaluations of oils heated at frying temperature (190°C), chemically hydrogenated soybean oils showed strong intensities of an undesirable characteristic hydrogenation aroma (waxy, sweet, flowery, fruity, and/or crayon‐like odors). However, the electrochemically hydrogenated samples showed only weak intensities of this odor, indicating that the hydrogenation aroma/flavor would be much less detectable in foods fried in the electrochemically hydrogenated soybean oils than in chemically hydrogenated soybean oils. Electrochemical hydrogenation produced deodorized oils with lower levels of trans fatty acids, compositions suitable for margarines, and lower intensity levels of off‐odors, including hydrogenation aroma, when heated to 190°C than did commercially hydrogenated oil.