Total Unsaturated Fatty Acid Content Research Articles

Effects of Harvest Time on the Yield, Quality and Active Substance of Torreya grandis Nut and Its Oil.

Torreya grandis is an important economic tree species in China. It provides nutritional value and is important to the health care industry. There are ongoing issues with product quality which are primarily related to improper management and early harvest. This study was carried out during the fruit ripening processes to evaluate the influence of harvesting date on T. grandis quality, and to determine the optimal harvest period. The effects of harvest time on the variation of quality and nutritional parameters of T. grandis nuts and its oil were evaluated, and the optimal harvest period was determined. The results showed that harvest timing had a strong effect on both oil yield and quality. Prolonged ripening could induce higher levels of kernel rate, fruit inclusions, oil and nutritional quality. When the sample harvested in the mid-September, the kernel rate and oil content were increased by 1.88±0.31% and 6.65±0.47%, respectively, compared to samples harvested in the beginning of late-August. Similarly, the mid-September harvest resulted in total unsaturated fatty acids content of the oil being increased by 5.3±0.34%, the FFA and peroxide value being decreased by 40.7±0.15% and 76±0.08%, respectively, and total tocopherols and free amino acids were increased 7.5±0.24% and 47.3±0.15%, respectively, compared to the samples harvested on Aug. 25. The results indicated that the optimal harvest time of T. grandis fruits was mid-September as it was beneficial for improving the quality of T. grandis nut and its oil. It was suggested that T. grandis fruit should be harvested later.

사육밀도에 따른 토종오리 고기의 육질 특성

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/m². The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (<i>P</i>&lt;0.05) as stocking density increased. Ash content also decreased linearly (<i>P</i>&lt;0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (<i>P</i>&lt;0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (<i>P</i>&lt;0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (<i>P</i>&lt;0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (<i>P</i>&lt;0.05) as stocking density increased, but a decrease (<i>P</i>&lt;0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (<i>P</i>&lt;0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (<i>P</i>&lt;0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.

Physical-Chemical Composition, Fatty Acid Profile and Sensory Attributes of Meat of Lambs Fed With Saccharine Sorghum Silage

The objective of this work was to evaluate the qualitative and sensory characteristics and the fatty acid profiles of the meat of lambs fed with silages of two saccharine sorghum varieties and compare them with forage sorghum and maize silages. Twenty non-castrated male Suffolk lambs were arranged in a completely randomised block design, and the treatments consisted of the following silages: forage sorghum (FORSOR), saccharine sorghum (‘BRS506’), saccharine sorghum (‘BRS511’) and maize (MAIZE). The animals were slaughtered after 70 days in the feedlot. The carcasses were cooled at 4 °C for 24 h. The longissimus thoracis et lumborum muscle was removed for analysis. No differences (p &gt; 0.05) between treatments were found for chemical composition and qualitative and sensory characteristics of the evaluated meat. Lambs fed with ‘BRS506’ presented muscles with higher total unsaturated and monounsaturated fatty acids and with higher percentages of oleic acid. The BRS506 saccharin sorghum silage increased the meat total unsaturated and monounsaturated fatty acid contents, which are beneficial to human health; thus, this silage can replace maize silage in the feed for finishing lambs.

Effects of Cold Pressed Moringa Seed Oil on Nutrition and Health

Some physicochemical characteristics and fatty acid composition of Moringa seed oil was analyzed. The seed oil was obtained by cold press. Moringa seed contains 4.92% moisture, 42.15% fat, 35.54% protein, 2.98% ash, 8.44% dietary fiber and 14.41% carbohydrate in the dry matter. Oleic acid was the main fatty acid (74.29%) and it was followed by behenic acid (6.09%), palmitic acid (5.83%), stearic acid (4.67%), arachidic acid (3.32%) and gadoleic acid (2.37%), respectively. Moringa oil had a total saturated fatty acid (SFA) content of about 21.39% and a total unsaturated fatty acid (TUFA) content of about 78.58%. Total antioxidant and total phenolic substance amounts were 22.28 mM Trolox/ml and 455.33 mg gallic acid/g, respectively. The moringa seed has very high fat and protein contents and the fatty acid composition indicates that the seed oil of Moringa oleifera is included in high-oleic oils category, and has a high MUFA/SFA ratio. Keywords: Moringa oleifera; oil; free fatty acid; oleic acid; behenic acid DOI: 10.7176/JSTR/6-01-03

Study on Extracting Avocado Oil from Avocado Pulp by Aqueous Extraction

The optimum process for extracting avocado oil from avocado pulp was studied by using water method. The effects of material-liquid ratio, temperature, and time and pH value on oil extraction rate and oil recovery rate were studied. The optimum extraction conditions of avocado oil were determined by orthogonal test, and the physicochemical properties and fatty acid composition were analysed. The results showed: material-liquid ratio of 1:3 g/mL, extraction temperature of 75 °C, extraction time of 150 min, pH of 8 could be obtained on the optimal extraction conditions, and the oil extraction rate and the oil recovery rate of avocado oil were 78.95%, 37.21%, respectively. The acid value of avocado oil is 0.86 mg / g, the iodine value is 154.41 g / 100g, the saponification value is 198.0 g / 100g, water and volatile matter is 0.13%. The main fatty acid composition of avocado oils were oleic acid (71.93%), palmitic acid (13.33%), linoleic acid (8.51%), palm oil Acid (5.28%), total unsaturated fatty acid content 85.72%.

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

ObjectiveThe present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system.MethodsPork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses.ResultsPork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = −0.949), and flavor (r = −0.870), juiciness (r = −0.861), tenderness (r = −0.862) and acceptability (r = −0.815) scores.ConclusionThe pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

Semi‐Siccative Oils and Bioactive Fractions Isolated from Reunion Island Fruit Co‐Product: Two Case Studies

This paper focused on the use of agro‐industrial wastes of strawberry guava (Psidium cattleianum) and passion fruit (Passiflora edulis) generated by the agricultural industry on Reunion Island, according to two routes: extraction of semi‐siccative oils from the seeds and extraction of bioactive compounds from residual pulp and peels. Oil content, fatty acid, carotenoids, tocopherol, and sterol concentrations are determined in the seed oils obtained by four different extraction processes using Soxhlet extraction, extraction by hexane and ethanol, mechanical pressing and supercritical‐carbon dioxide (SC‐CO2) extraction. The oil extraction yields ranged from 15 to 30% w/w for strawberry guava and passion fruit, respectively. Both oils are classified as semi‐siccative and had a similar total unsaturated fatty acid content (88%) with a prevalence of linoleic acid (70–78%). High contents in phytosterols and in α‐tocopherol are particularly detected in strawberry guava oil. The antioxidant activities of the bioactive compounds extracted by water and ethanol from pulp and peels are characterized by α,α‐diphenyl‐β‐picrylhydrazyl (DPPH) test. After purification on polymeric resin, significant antioxidant activities are recorded (half maximal inhibitory concentration (IC50) from 11 to 50 g L−1) and are related to polyphenol contents (20.7 to 42.5 g gallic acid equivalents (GAE)/100 g dry extract).Practical Applications: There is a great interest on the use of tropical fruit wastes because of their large availabilities. Strawberry guava and passion fruit are often used in the food industry, for juice and jam production. The seeds, pulp, and peel residues are in fact a by‐product of their industrial processing, which should be valuably processed instead of just throwing away. We can state that the extracted seed (rich in polyunsaturated fatty acids) of strawberry guava and passion fruit can be used in the industrial production of emulsions, paints, and varnishes. Within the positive aspects of the study, one can also distinguish the use of these tropical fruit by‐products as beneficial sources of many valuable bioactive compounds, for example, carotenoids, tocopherols, phytosterols, and especially polyphenols, for functional formulations. Moreover, it may be the experimental basis for further development and use in food industryGreen extraction processes are applied to two tropical fruit coproducts. Seed oils obtained are rich in unsaturated fatty acids (88%). Strawberry guava oil has high contents in α‐tocopherol and in sterols. Functional organic molecules are also isolated from residual peels and pulps. Results shows that strawberry guava extracts have antioxidant activities similar to Trolox.

Fatty acid and trace element compositions of the seeds of different Onobrychis viciifolia genotypes

Seed oil contents, fatty acid compositions and mineral contents of twenty Onobrychis viciifolia genotypes (sainfoin) were investigated in this study. The fatty acid composition of O. viciifolia genotypes had different saturated and unsaturated fatty acids. For saturated fatty acids, O. viciifolia genotypes contained palmitic and stearic acids as the major component and contained small amount of myristic and arachidic acids. The major unsaturated fatty acids were identified as oleic, linoleic and linolenic acids. Total saturated fatty acids contents varied between 10.50 and 14.28% and total unsaturated fatty acid contents varied between 85.72 and 89.50%. Co, Mn, Fe, Cu, Ni and Zn were detected in crop seeds in different amounts. The proximate analysis indicated that seed Co contents varied between 13.53 and 114.83 ppm, Mn contents between 28.14 and 97.20 ppm, Fe contents between 113.7 and 277.7 ppm, Cu contents between 7.19 and 12.24 ppm, Ni contents between 1.14 and 19.73 ppm and Zn contents between 26.03 and 52.39 ppm, respectively. The result of this study suggest that further studies are obligatory to invigorate in terms of animal nutrition and phytochemicals of O. viciifolia.

Effect of Epigallo-Catechin-3-Gallate on Lipid Metabolism Related Gene Expression and Yolk Fatty Acid Profiles of Laying Hens Exposed to Vanadium.

As the understanding of the pathways involved in such effect are quite limited, we investigated the gene pathways that modulate lipid metabolism in layers and the fatty acid profiles of the yolk of layers that were challenged with dietary vanadium (V) and supplemented with epigallo-catechin-3-gallate (EGCG). For this purpose, a total of 120 hens were divided into four groups which were fed the following experimental diets for a period of 8weeks: control (basal diet), V10 (control + 10mg/kg V), EGCG130 (V10 + 130mg/kg EGCG), and EGCG217 (V10 + 217mg/kg EGCG). Blood total cholesterol, triglyceride, glucose, and very low-density lipoprotein-cholesterol concentration were lower in V10, EGCG130, and EGCG217 groups compared to the control group, while total cholesterol and triglyceride content in blood were lower in the EGCG217 group than in V10 group (P < 0.05). Hens consumed V10 diet had the highest triglyceride content in liver among treatments, whereas EGCG130 and EGCG217 groups had lower values when compared to those observed in the control group (P < 0.01). Dietary inclusion of V increased yolk polyunsaturated fatty acid (PUFA) and total unsaturated fatty acid (UFA) content compared to the control group (P < 0.05), whereas the addition of either 130 or 217mg/kg EGCG in V containing diet resulted in similar yolk PUFA and UFA contents with those observed in the control group. Treatment with V alone upregulated the expression of hepatic fatty acid synthase (FAS) and sterol-regulator element-binding protein 1 (SREBP1), while EGCG downregulated FAS and SREBP1 expressions in contrast to V10 treatments (P < 0.01). Liver gene expression peroxisome proliferator-activated receptor gamma (PPARγ) was lower in the V10 than in the control group while EGCG inclusion groups upregulated their expression (P < 0.05). In conclusion, the data gathered in this study indicate that dietary V and EGCG alter the layers' lipid metabolism and fat deposition pattern in egg yolk, which might be associated with their modulatory effect on lipogenesis-related gene (FAS, SREBP1, and PPARγ) expression.

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563.

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

Absorption rate of krill oil and fish oil in blood and brain of rats

BackgroundKrill (Euphausia superba) is a small marine crustacean with a lipid content. The mechanism of Krill oil function is not clear yet and research reports on the absorption rate of the phospholipids of krill oil in the blood and brain are very poor.MethodsWe studied the effect of oral short-term and long-term administration of Krill oils (KOs) on bioavailability in the blood and brain of rats. For short-term testing of fish and KO bioavailability, rats were divided into four groups: normal, fish oil (FO), Krill oil 1 (KO), and Krill oil 2 (CKO). The blood and brain were collected at 2, 4, 8, 12, 24, and 48 h after oral administration (1000 mg/rat). Five hundred milligrams of FO, KO, and CKO were orally administered daily for 2 weeks for long-term administration, and then the brain and blood were collected.ResultsTwo types of KOs showed high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the PL. The EPA content of CKO and KO were 41.13 and 32.49%, respectively. After short-term KO administration, KO showed a higher EPA content than CKO in the blood after 2 h. KO showed higher content of DHA than CKO even after 2 h. FO increased until 8 h, but then decreased rapidly until 12 h. Although the total unsaturated fatty acid (UFA) content of KOs was lower than the total UFS content in FO, the remaining UFS content in the brain was higher than that in FO over time. Following oral administration of FO, KO, and CKO for 1 and 2 weeks, triglycerides (TG) and PL contents in the blood for KOs were slightly higher than for FO. EPA and DHA levels in the brain were slightly higher in KOs following long-term administration, but the difference was not significant.ConclusionsBase on these findings, KOs have functional potential for the brain and vascular diseases, and can be utilized as a multi-functional material composed mainly of functional ingredients.

Physicochemical properties of M. longissimus dorsi of Korean native pigs

BackgroundThe meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace × Yorkshire × Duroc) was examined to generate data useful for selecting native pigs for improved pork production.MethodsFifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory properties.ResultKNP had a higher moisture content than LYD (p < 0.05); however, it had significantly lower crude fat and ash content than that of LYD (p < 0.001). KNP had significantly higher shear force than LYD (p < 0.01). KNP also showed significantly higher cooking loss than LYD (p < 0.05). KNP had a lower L* value than LYD (p < 0.05); however, it had a markedly higher a* and b* value than LYD (p < 0.001). KNP showed significantly higher linoleic acid, linolenic acid, and arachidonic acid content than LYD (p < 0.05). Although KNP had significantly better flavor and overall palatability than LYD, it was less tender than LYD (p < 0.01).ConclusionKNP had a markedly higher a* value than LYD. KNP had significantly higher shear force than LYD. The total unsaturated fatty acid content was higher in KNP than in LYD.

Antioxidant properties of the red alga Asparagopsis taxiformis collected on the North West Algerian coast.

The aim of the present study was to evaluate the total phenolic and lipid content, fatty acids profiles and in vitro antioxidant activities of aqueous and solvent extracts of the red seaweed Asparagopsis taxiformis, through six different investigations. The present study demonstrated that phenol contents (mg gallic acid/g dry weight) were highest in the aqueous and methanolic extracts, followed by the ethanolic, hydroethanolic and hydromethanolic extracts. The lowest phenol contents were identified in the three remaining extracts: Butanolic, petroleum ether and acetone extracts. Furthermore, the total lipid content of the algae powder amounted to 2.85% of dry weight. The fatty acid methyl ester profiles analysed by gas-liquid chromatography represented indicated that fatty acids comprised 91.0±0.3% of total algae lipids. The saturated to unsaturated fatty acid contents amounted to 23.2±0.1 and 67.9±0.4% respectively. C13:0 (tridecanoate), C15:0 (pentadecanoate) and C17:0 (heptadecanoate) represented 47.4% of the total saturated fatty acids. Notably, the two most abundant unsaturated fatty acids, C15:1 (pentadecenoate) and C18:2 (octadecadienoate) represented 13.4 and 11.4% respectively, of the total unsaturated fatty acid content. Furthermore, the results of the antioxidant screening performed at 1.0 mg/ml, revealed that aqueous and methanolic extracts exhibited higher inhibition against superoxide and nitric oxide radicals and excellent radical scavenging activity [with half maximal inhibitory concentration (IC50) values 5.1 and 15.0 µg/ml, respectively], demonstrating improved antioxidant behavior when compared with standard ascorbic acid (which has an IC50 value of 3.7 µg/ml). Scavenging activity of the aqueous and methanolic extracts exhibited a strong peroxidation inhibition against linoleic acid emulsion system at a concentration of 300 µg/ml in comparison to the butylated hydroxyltoluene. Although all the studied extracts exhibited ferric reducing power, the aqueous and methanolic extracts had greater hydrogen donating ability. By contrast, hydromethanolic, ethanolic, hydroethanolic, butanolic, acetone and petroleum ether extracts exhibited weak antioxidant behavior. The antioxidant activity of potent seaweed species identified in the current study means that as well as being used as a functional food, they may be developed as novel pharmaceutical compounds and may be used as anti-ageing agents.

Production of γ-linolenic acid and stearidonic acid by Synechococcus sp. PCC7002 containing cyanobacterial fatty acid desaturase genes

Genetic modification is useful for improving the nutritional qualities of cyanobacteria. To increase the total unsaturated fatty acid content, along with the ratio of ω-3/ω-6 fatty acids, genetic engineering can be used to modify fatty acid metabolism. Synechococcus sp. PCC7002, a fast-growing cyanobacterium, does not contain a Δ6 desaturase gene and is therefore unable to synthesize γ-linolenic acid (GLA) and stearidonic acid (SDA), which are important in human health. In this work, we constructed recombinant vectors Syd6D, Syd15D and Syd6Dd15D to express the Δ15 desaturase and Δ6 desaturase genes from Synechocystis PCC6803 in Synechococcus sp. PCC7002, with the aim of expressing polyunsaturated fatty acids. Overexpression of the Δ15 desaturase gene in Synechococcus resulted in 5.4 times greater accumulation of α-linolenic acid compared with the wild-type while Δ6 desaturase gene expression produced both GLA and SDA. Co-expression of the two genes resulted in low-level accumulation of GLA but much larger amounts of SDA, accounting for as much to 11.64% of the total fatty acid content.

Physicochemical characterisation and radical-scavenging activity of Cucurbitaceae seed oils

Oils extracted from Cucurbitaceae seeds were characterised for their fatty acid and tocopherol compositions. In addition, some physicochemical characteristics, total phenolic contents and the radical-scavenging activities were determined. Oil content amounted to 23.9% and 27.1% in melon and watermelon seeds, respectively. Physicochemical characteristics were similar to those of other edible oils and the oils showed significant antioxidant activities. Fatty acid composition showed total unsaturated fatty acid content of 85.2–83.5%, with linoleic acid being the dominant fatty acid (62.4–72.5%), followed by oleic acid (10.8–22.7%) and palmitic acid (9.2–9.8%). The oils, especially watermelon seed oil, showed high total tocopherol and phenolic contents. The γ-tocopherol was the predominant tocopherol in both oils representing 90.9 and 95.6% of the total tocopherols in melon and watermelon seed oils, respectively. The potential utilisation of melon and watermelon seed oils as a raw material for food, chemical and pharmaceutical industries appears to be favourable.

English

Cereals are the staple diet of most of the world’s population. The millets are very important staple food in the rural parts of India. Millets can secure India’s food and farming in future because it is amazing in their nutrition contents. Echinochloa frumentacea (Sanwa) millet is good source of energy and provide protein, fatty acid, minerals, vitamins, dietary fibre and polypheonals. Proteins present in various foods differ in their nutritive value on account of the difference in the amino acid contents. The amino acid content, fatty acid content (TSFA and TUFA) and anti nutritional factor ranged from 0.0008 to 0.522%, 24.2 to 26.0%, 73.5 to 75.4% and 0.301 to 0.302, 0.0202 to 0.0204 g/100 g and 31.95 mg/100 g respectively. No cyanide content and haemagglutinin activity were found. Nutritionally the seeds of E. frumentacea variety DFM-1 and HR-374 are rich in aspartic acid (essential amino acid) content and total unsaturated fatty acid content. Key words: Amino acid, fatty acid content, anti nutritional factor, minor millets variety of Echinochloa frumentacea.

Study on Variation in Seed Morphology, Oil Content and Fatty Acid Profile of Madhuca longifolia Grown in Different Agro-Climatic Zones in Sri Lanka

The aim of this study was to determine the variation in morphology of seeds, seed oil content and the fatty acid profile of M. longifolia and, to find the relationship between oil content and fatty acid composition with environmental conditions. Seeds were collected representing four agro-climatic zones in Sri Lanka. The length (2.7333-3.4333 cm), width (1.0633-1.2967 cm) and the weight (0.9262-1.4018 g) were determined in seeds. Significant differences were there within agro-climatic zones. Oil from seed kernel was extracted with Soxhlet method using n-Hexane (bp. 65-70° C) and the fatty acid profile was determined using GC-MS (Gas chromatography-Mass spectrophotometry). Results reveal significant differences in oil content (50.07-53.85%) among agro-climatic zones. As the major fatty acids, Oleic, Stearic, Palmitic and Linoleic were resulted in all four agro-climatic zones. The total saturated fatty acid content (C18:0, C16:0, C14:0, C17:0, C19:0, C22:0, C24:0, C26:0, C20:0 and C8:0) varied from 40.87-47.20%. However the total unsaturated fatty acid content (C16:1, C18:1, C18:2, C20:1) was within the range of 49.6-53.86% (TMUFA+TPUFA), here the highest content was recorded in low country intermediate zone and the lowest in mid country intermediate zone. Oil content and the fatty acid composition were not correlated with the studied geographical parameters.

Fatty acid compositions and tocopherol concentrations in the oils of 11 varieties of walnut (Juglans regia L.) grown at Xinjiang, China

SUMMARYTo confirm the fatty acid compositions and tocopherol concentrations in walnut oil, 11 varieties of walnut (Juglans regia L.) were collected from the Jackwood Experiment Station, Xinjiang Academy of Forestry during harvest in 2010, 2011, and 2012. Total oil was extracted, and the total fatty acid composition of each oil, including saturated fatty acids (SFA), unsaturated fatty acids (UFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA), were analysed by gas chromatography, while tocopherol concentrations were measured by high-performance liquid chromatography. The results showed that the total UFA content was > 91% (w/w) in all 11 varieties of walnut. Linoleic acid (18:2) was the dominant UFA, varying from 57.6% (w/w) in ‘XJ020’ to 67.7% (w/w) in ‘XJ004’, whereas concentrations of linolenic acid (18:3) ranged from 9.7% (w/w) in ‘XJ017’ to 19.2% (w/w) in ‘XJ020’. Compared to all other walnut varieties, ‘XJ020’ had the highest concentration of total UFAs [93.7% (w/w)]. Moreover, tocopherol concentrations ranged from 0.04–0.34 mg ml−1 in the walnut oils. γ-Tocopherol was dominant and ranged from 0.033–0.328 mg ml−1, while δ-tocopherol accounted for 0.006–0.038 mg ml−1. No α-tocopherol was detected in any walnut oil. This work contributes to our knowledge on the nutritional properties of walnut oils and will assist in the selection of walnut varieties for a healthy diet.

Modeling and optimization of phospholipase A₁-catalyzed hydrolysis of phosphatidylcholine using response surface methodology for lysophosphatidylcholine production.

Modeling the phospholipase A1 (PLA1 )-catalyzed partial hydrolysis of soy phosphatidylcholine (PC) in hexane for the production of lysophosphatidylcholine (LPC) and optimizing the reaction conditions using response surface methodology were described. The reaction was performed with 4 g of PC in a stirred batch reactor using a commercial PLA1 (Lecitase Ultra) as the biocatalyst. The effects of temperature, reaction time, water content, and enzyme loading on LPC and glycerylphosphorylcholine (GPC) content in the reaction products were elucidated using the models established. Optimal reaction conditions for maximizing the LPC content while suppressing acyl migration, which causes GPC formation, were as follows: temperature, 60°C; reaction time, 3 h; water content, 10% of PC; and enzyme loading, 1% of PC. When the reaction was conducted with 40 g of PC under these conditions, the reaction products contained 83.7 mol % LPC and were free of GPC. LPC had a higher total unsaturated fatty acid content than original PC had and was mainly composed of linoleic acid (78.0 mol % of the total fatty acids).

Effects of phylogeny and climate on seed oil fatty acid composition across 747 plant species in China

Seed oil has long been recognized as an important source of food, industry and biodiesel. In biological aspect, seed oil fatty acid composition (FAC) affects lipid fluidity and cellular metabolism, depending on temperature. Hence, the variation of FAC in seeds may reflect adaptive strategies for seed survival and seedling establishment under contrasting climate conditions. In this study, we investigated the relative effects of phylogeny and climate on seed oil FAC, testing the hypothesis that the degree of fatty acid unsaturation increases in colder climates. A large seed oil FAC dataset representing 747 species from 207 sites across China was compiled and a general linear model was used to partition total variance in FAC into taxonomic ranks (family, genus and species) and environmental components. Multiple regression analysis was conducted to examine the relative effects of mean annual temperature (MAT) and mean annual precipitation (MAP). Phylogenetically independent contrast (PIC) analysis was used to test the evolutionary association of FAC with climate at the family level. The results showed that seed oil FAC varied considerably across plant species, with phylogeny explaining a greater proportion of variance than environment; however, FAC showed obvious large-scale spatial patterns. Total unsaturated fatty acid (UFA) content increased with increasing latitude. The degree of fatty acid unsaturation, as indicated by the ratio of UFA to saturated fatty acids and iodine value, was negatively correlated with MAT and to a lesser extent with MAP. The PIC results indicated that at the family level, nearly all significant phenotypic correlations of FAC with spatial and climatic variables were evolutionarily convergent. These results indicate that despite strong phylogenetic constraints on FAC, fatty acid unsaturation in seed oil appears to evolve as an adaptive strategy in colder climates. The affiliation of phylogenetic and climate in seed oil FAC may assist in the search of potential oil plants with particular FAC for food and fuel needs.