scholarly journals Supercritical SC-CO2and Soxhletn-Hexane Extract of TunisianOpuntia ficus indicaSeeds and Fatty Acids Analysis

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Nizar Yeddes ◽  
Jamila Kalthoum Chérif ◽  
Amel Jrad ◽  
Danielle Barth ◽  
Malika Trabelsi-Ayadi
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Supercritical Carbon Dioxide ◽  
Palmitic Acid ◽  
Flow Rate ◽  
Hexane Extract ◽  
Opuntia Ficus Indica ◽  
Fatty Acids Analysis

The fatty acids profiles of TunisianOpuntia ficus indicaseeds (spiny and thornless form) were investigated. Results of supercritical carbon dioxide (SC-CO2) and soxhletn-hexane extract were compared. Quantitatively, the better yield was obtained through soxhletn-hexane: 10.32% (spiny) and 8.91% (thornless) against 3.4% (spiny) and 1.94% (thornless) by SC-CO2extract (T = 40°C,P=180bar, time = 135 mn, CO2flow rate = 15 mL·s−1). Qualitatively, the main fatty acids components were the same for the two types of extraction. Linoleic acid was the major compound, SC-CO2: 57.60% (spiny), 59.98% (thornless), soxhletn-hexane: 57.54% (spiny), 60.66% (thornless), followed by oleic acid, SC-CO2: 22.31% (spiny), 22.40% (thornless), soxhletn-hexane: 25.28% (spiny), 20.58% (thornless) and palmitic acid, SC-CO2: 14.3% (spiny), 12.92% (thornless), soxhletn-hexane: 11.33% (spiny), 13.08% (thornless). The SC-CO2profiles fatty acids showed a richness with other minority compounds such as C20:1, C20:2, and C22.The seeds oil was highly unsaturated (US = 4.44–5.25), and the rising temperatures donot affect the selectivity of fatty acids extract by SC-CO2: US = 4.44 (T = 40°C) and 4.13 (T = 70°C).

scholarly journals Determination of the fixed oil quality of ripe pistacia lentiscus fruits and Opuntia-ficus indica seeds

2020 ◽  
Author(s):  
Mohamed Kechidi ◽  
Mohamed Anis Chalal ◽  
Amel Bouzenad ◽  
Asma Gherib ◽  
Brahim Touahri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Oil Quality ◽  
Quantitative Difference ◽  
Acid Value ◽  
Pistacia Lentiscus ◽  
Opuntia Ficus Indica

AbstractPistacia lentiscus and Opuntia-ficus indica are used in several fields, this study made it possible to highlight the determination of the oil quality from the fruits of Pistacia lentiscus and that of the seeds oil of Opuntia-ficus indica, and this, by determining its physicochemical parameters such as acid value, saponification and insaponification value, iodine index, peroxyd value, as well as refraction index, humidity and their biochemical compositions, in particular the fatty acids (by CPG) from the samples of oils collected from the region of Khemis Miliana (Ain defla) and extracted by a mechanical method. The results show a quantitative difference between the oily samples in percentage of fatty acids. The contents of Oleic Acid, Linoleic Acid and Palmitic Acid are highest in the case of lentisk oil and are respectively 58.35%, 19.65%, 19.63%. However, the content of Linoleic Acid, Oleic Acid, Palmitic Acid and Stearic Acid are highest in the case of prickly pear and are respectively 63.74%, 21.30%, 10.17%, 3.58%.

scholarly journals FATTY ACIDS COMPOSITION OF TOCTE (JUGLANS NEOTROPICA DIELS) WALNUT FROM ECUADOR

2018 ◽  
Vol 11 (2) ◽  
pp. 395 ◽  
Author(s):  
Vilcacundo E ◽  
Alvarez M ◽  
Silva M ◽  
Carpio C ◽  
Morales D ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Linolenic Acid ◽  
Lipid Content ◽  
Methyl Esters ◽  
Total Lipid Content ◽  
Fatty Acids Composition

 Objective: The aim of this study was to determine the fatty acids composition in a tocte seeds oil (Juglans neotropica Diels) sample cultivated in Ecuador.Methods: Tocte oil was obtained from tocte seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography method with a mass selective detector (GC/MSD) and using the database Library NIST14.L to identify the compounds.Results: Methyl esters fatty acids were identified from tocte (J. neotropica Diels) walnut using the GC–MS analytical method. The total lipid content of tocte walnuts seeds of plants cultivated in Ecuador was of 49.01% of the total lipid content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GC–MS. Tocte walnut presents 5.05% of palmitic acid, 2.26% of stearic acid, 19.50% of oleic acid, 65.81% of linoleic acid, and 2.79% linolenic acid of the total content of fatty acids in tocte oil. Fatty acids content reported in this study were similar to the data reported for other walnuts seeds.Conclusions: Tocte seeds are a good source of monounsaturated and polyunsaturated fatty acids. Tocte oil content oleic acid and with a good content of ɷ6 α-linoleic and ɷ3 α-linolenic. Tocte walnut can help reduce risk cardiovascular diseases in Ecuador for their good composition of fatty acids.

Differential necrophoric behaviour of the ant Solenopsis invicta towards fungal-infected corpses of workers and pupae

2015 ◽  
Vol 105 (5) ◽  
pp. 607-614 ◽  
Author(s):  
H.-L. Qiu ◽  
L.-H. Lu ◽  
Q.-X. Shi ◽  
C.-C. Tu ◽  
T. Lin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Social Insects ◽  
Metarhizium Anisopliae ◽  
Solenopsis Invicta ◽  
Developmental Stages ◽  
Underlying Mechanism ◽  
Refuse Pile

AbstractNecrophoric behaviour is critical sanitation behaviour in social insects. However, little is known about the necrophoric responses of workers towards different developmental stages in a colony as well as its underlying mechanism. Here, we show that Solenopsis invicta workers display distinct necrophoric responses to corpses of workers and pupae. Corpses of workers killed by freezing (dead for <1 h) were carried to a refuse pile, but pupal corpses would take at least 1 day to elicit workers’ necrophoric response. Metarhizium anisopliae-infected pupal corpses accelerated the necrophoric behaviour of resident workers, with 47.5% of unaffected corpses and 73.8% infected corpses discarded by 1 day post-treatment). We found that fungus-infected pupal corpses had a higher concentration of fatty acids (palmitic acid, oleic acid and linoleic acid) on their surface. We experimentally confirmed that linoleic and oleic acids would elicit a necrophoric response in workers. The appearance of linoleic and oleic acids appeared to be chemical signals involved in recognition of pupal corpses, and M. anisopliae infection could promote the accumulation of fatty acids on surface of pupal corpses resulting in accelerated necrophoric responses of workers.

scholarly journals Quantitative Trait Loci and Candidate Genes Associated with Fatty Acid Content of Watermelon Seed

2014 ◽  
Vol 139 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Geoffrey Meru ◽  
Cecilia McGregor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Watermelon Seed

Seed oil percentage (SOP) and fatty acid composition of watermelon (Citrullus lanatus) seeds are important traits in Africa, the Middle East, and Asia where the seeds provide a significant source of nutrition and income. Oil yield from watermelon seed exceeds 50% (w/w) and is high in unsaturated fatty acids, a profile comparable to that of sunflower (Helianthus annuus) and soybean (Glycine max) oil. As a result of novel non-food uses of plant-derived oils, there is an increasing need for more sources of vegetable oil. To improve the nutritive value of watermelon seed and position watermelon as a potential oil crop, it is critical to understand the genetic factors associated with SOP and fatty acid composition. Although the fatty acid composition of watermelon seed is well documented, the underlying genetic basis has not yet been studied. Therefore, the current study aimed to elucidate the quality of watermelon seed oil and identify genomic regions and candidate genes associated with fatty acid composition. Seed from an F2 population developed from a cross between an egusi type (PI 560023), known for its high SOP, and Strain II (PI 279261) was phenotyped for palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2). Significant (P < 0.05) correlations were found between palmitic and oleic acid (0.24), palmitic and linoleic acid (–0.37), stearic and linoleic acid (–0.21), and oleic and linoleic acid (–0.92). A total of eight quantitative trait loci (QTL) were associated with fatty acid composition with a QTL for oleic and linoleic acid colocalizing on chromosome (Chr) 6. Eighty genes involved in fatty biosynthesis including those modulating the ratio of saturated and unsaturated fatty acids were identified from the functionally annotated genes on the watermelon draft genome. Several fatty acid biosynthesis genes were found within and in close proximity to the QTL identified in this study. A gene (Cla013264) homolog to fatty acid elongase (FAE) was found within the 1.5-likelihood-odds (LOD) interval of the QTL for palmitic acid (R2 = 7.6%) on Chr 2, whereas Cla008157, a homolog to omega-3-fatty acid desaturase and Cla008263, a homolog to FAE, were identified within the 1.5-LOD interval of the QTL for palmitic acid (R2 = 24.7%) on Chr 3. In addition, the QTL for palmitic acid on Chr 3 was located ≈0.60 Mbp from Cla002633, a gene homolog to fatty acyl- [acyl carrier protein (ACP)] thioesterase B. A gene (Cla009335) homolog to ACP was found within the flanking markers of the QTL for oleic acid (R2 = 17.9%) and linoleic acid (R2 = 21.5%) on Chr 6, whereas Cla010780, a gene homolog to acyl-ACP desaturase was located within the QTL for stearic acid (R2 = 10.2%) on Chr 7. On Chr 8, another gene (Cla013862) homolog to acyl-ACP desaturase was found within the 1.5-LOD interval of the QTL for oleic acid (R2 = 13.5%). The genes identified in this study are possible candidates for the development of functional markers for application in marker-assisted selection for fatty acid composition in watermelon seed. To the best of our knowledge, this is the first study that aimed to elucidate genetic control of the fatty acid composition of watermelon seed.

scholarly journals Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1676
Author(s):  
Yao Ma ◽  
Jieyun Tian ◽  
Xiaona Wang ◽  
Chen Huang ◽  
Mingjing Tian ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Discriminant Analysis ◽  
Palmitic Acid ◽  
Soil Conditions ◽  
Potential Health ◽  
Geographical Variations ◽  
Fatty Acid Profiling

Zanthoxylum plants, important aromatic plants, have attracted considerable attention in the food, pharmacological, and industrial fields because of their potential health benefits, and they are easily accessible because of the wild distribution in most parts of China. The chemical components vary with inter and intraspecific variations, ontogenic variations, and climate and soil conditions in compositions and contents. To classify the relationships between different Zanthoxylum species and to determine the key factors that influence geographical variations in the main components of the plant, the fatty acid composition and content of 72 pericarp samples from 12 cultivation regions were measured and evaluated. Four fatty acids, palmitic acid (21.33–125.03 mg/g), oleic acid (10.66–181.37 mg/g), linoleic acid (21.98–305.32 mg/g), and linolenic acid (0.06–218.84 mg/g), were the most common fatty acid components in the Zanthoxylum pericarps. Fatty acid profiling of Zanthoxylum pericarps was significantly affected by Zanthoxylum species and geographical variations. Stearic acid and oleic acid in pericarps were typical fatty acids that distinguished Zanthoxylum species based on the result of discriminant analysis (DA). Palmitic acid, palmitoleic acid, trans-13-oleic acid, and linoleic acid were important differential indicators in distinguishing given Zanthoxylum pericarps based on the result of orthogonal partial least squares discriminant analysis (OPLS-DA). In different Zanthoxylum species, the geographical influence on fatty acid variations was diverse. This study provides information on how to classify the Zanthoxylum species based on pericarp fatty acid compositions and determines the key fatty acids used to classify the Zanthoxylum species.

scholarly journals Comparative Profiling of Volatile Compounds in Popular South Indian Traditional and Modern Rice Varieties by Gas Chromatography–Mass Spectrometry Analysis

2020 ◽  
Vol 7 ◽  
Author(s):  
Kaliyaperumal Ashokkumar ◽  
Mahalingam Govindaraj ◽  
Sampathrajan Vellaikumar ◽  
V. G. Shobhana ◽  
Adhimoolam Karthikeyan ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Rice Varieties ◽  
Modern Varieties

Rice (Oryza sativa L.) is one of the major cereal crops cultivated across the world, particularly in Southeast Asia with 95% of global production. The present study was aimed to evaluate the total phenolic content (TPC) and to profile all the volatile organic compounds (VOCs) of eight popular traditional and two modern rice varieties cultivated in South India. Thirty-one VOCs were estimated by gas chromatography–mass spectrometry (GC-MS). The identified volatile compounds in the 10 rice varieties belong to the chemical classes of fatty acids, terpenes, alkanes, alkenes, alcohols, phenols, esters, amides, and others. Interestingly, most of the identified predominant components were not identical, which indicate the latent variation among the rice varieties. Significant variations exist for fatty acids (46.9–76.2%), total terpenes (12.6–30.7%), total phenols (0.9–10.0%), total aliphatic alcohols (0.8–5.9%), total alkanes (0.5–5.1%), and total alkenes (1.0–4.9%) among the rice varieties. Of all the fatty acid compounds, palmitic acid, elaidic acid, linoleic acid, and oleic acid predominantly varied in the range of 11.1–33.7, 6.1–31.1, 6.0–28.0, and 0.7–15.1%, respectively. The modern varieties recorded the highest palmitic acid contents (28.7–33.7%) than the traditional varieties (11.1–20.6%). However, all the traditional varieties had higher linoleic acid (10.0–28.0%) than the modern varieties (6.0–8.5%). Traditional varieties had key phenolic compounds, stearic acid, butyric acid, and glycidyl oleate, which are absent in the modern varieties. The traditional varieties Seeraga samba and Kichilli samba had the highest azulene and oleic acid, respectively. All these indicate the higher variability for nutrients and aroma in traditional varieties. These varieties can be used as potential parents to improve the largely cultivated high-yielding varieties for the evolving nutritional market. The hierarchical cluster analysis showed three different clusters implying the distinctness of the traditional and modern varieties. This study provided a comprehensive volatile profile of traditional and modern rice as a staple food for energy as well as for aroma with nutrition.

scholarly journals JENIS ASAM LEMAK MINYAK TEMPE BUSUK

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
M. H. Rachmawati ◽  
H. Soetjipto ◽  
A. Ign A. Ign. Kristijanto
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Food Product ◽  
Chemical Components ◽  
Purification Process ◽  
Before And After

Overripe tempe is a food product that used by peoples in Indonesia as a food seasoning. So far, overripe tempe received less attention than fresh tempe and research of overripe tempe is rarely done. The objective of the study is to identify the fatty acid compounds of the  fifth day fermentation overripe tempe oil before and after purification . The overripe tempe oil of fifth day fermentation was extracted with soxhletation method using n – hexane solvent, then it was purified. The various fatty acids  of overripe tempe oil were analyzed by GC – MS. The purification process was done by using H3PO4 0,2% and NaOH 0,1N. The result of the study showed that before purification the oil  was composed of eight compounds  are palmitic acid (13,33%),  linoleic acid (77,57%), stearic acid (6,15%), and the five chemical components, Dasycarpidan – 1 - methanol, acetate ,  oleic acid, 9 - Octadecenamide ,Cholestane - 3, 7, 12, 25 - tetrol, tetraacetate, (3?, 5?, 7?, 12?) and  6, 7 – Epoxypregn – 4 – ene -9, 11, 18- triol - 3, 20 - dione, 11, 18 – diacetate have percentage of areas less than 3%. After purification the oil  was composed of palmitic acid (12,38% ), linoleic acid (80,35 %), stearic acid (5,84%), and 17 – Octadecynoic acid (1,42 %) .

scholarly journals Lipids profile of bitter melon (Momordica charantia L .) fruit and ebony (Diospyros mespiliformis Hochst ex A. DC .) tree fruit pulp

2019 ◽  
Vol 54 (4) ◽  
pp. 367-374
Author(s):  
MO Aremu ◽  
AA Waziri ◽  
FJ Faleye ◽  
AM Magomya ◽  
UC Okpaegbe
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Fruit Pulp ◽  
Two Samples

There are several underexploited plant seeds or fruits in Nigeria with little information about their chemical composition. To this end a comprehensive study on fatty acid, phospholipids and phytosterols composition of bitter melon (Momordica charaantia) fruit and ebony tree (Diospyros mespiliformis) fruit pulp were determined using standard analytical techniques. The most concentrated fatty acid (%) was linoleic acid in Momordica charantia fruit (45.47) and 44.82 in Diospyros mespiliformis fruit pulp. The increasing order of the concentrated fatty acids in Momordica charantia fruit were: linolenic acid (2.38) < stearic acid (7.52) < oleic acid (20.18) < palmitic acid (23.64) < linoleic acid (45.47) while that of Diospyros mespiliformis fruit pulp were: linolenic acid (5.73) < stearic acid (8.62) < oleic acid (18.95) < palmitic acid (20.88) < linoleic acid (44.82). Arachidonic, arachidic, palmitoleic, margaric, behenic, erucic, lignoceric, myristic, lauric, capric and caprylic acids were present in small quantities with none of them recording up to 1.0% in both of the two samples. The results also showed low concentration of monounsaturated fatty acids (MUFA) (20.41%) in Momordica charantia fruit and 19.13% in Diospyros mespiliformis fruit pulp, and values of polyunsaturated fatty acid (PUFA) were 2.44 and 5.78% for the two samples, respectively. The respective phospholipids composition showed a highest concentration of phosphatidylcholine in Momordica charantia and Diospyros mespiliformis (100.31and 88.12 mg/100 g) while lysophosphatidylcholine and phosphatidic acid were the least concentrate values of 12.62 and 14.52 mg/100 g in Momordicacharantia and Diospyros mespiliformis, respectively. The concentrations of phytosterols were of low values except in sitosterol with values of 153.28 and 119.46 mg/100 g in Momordica charantia and Diospyros mespiliformis, respectively. This study provides an informative lipid profile that will serve as a basis for further chemical investigations and nutritional evaluation of Momordica charantia fruit and Diospyros mespiliformis fruit pulp. Bangladesh J. Sci. Ind. Res.54(4), 367-374, 2019

scholarly journals Stereospecific distribution of plamitic acid in the triacylglycerols of rat adipocytes. Effects of varying the composition of the substrate fatty acid in vitro

1980 ◽  
Vol 191 (2) ◽  
pp. 637-643 ◽  
Author(s):  
William W. Christie ◽  
Margaret L. Hunter
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Myristic Acid ◽  
Relative Proportion ◽  
Rat Adipocytes

The effects of inclusion of different fatty acids in the medium on the rate of esterification of palmitic acid and its stereospecific distribution among the three positions of the triacyl-sn-glycerols by preparations of rat adipocytes in vitro have been determined. Myristic acid, stearic acid, oleic acid and linoleic acid were used as diluents and the concentration of the combined unesterified fatty acids in the medium was held constant; only the proportion of palmitic acid was varied. The amount of palmitic acid esterified was always linearly related to its relative concentration in the medium and was not significantly affected by the nature of the diluent fatty acid chosen. Constant relative proportions were recovered in triacylglycerols and in intermediates in each instance. The amount of palmitic acid esterified to each of the positions of the triacyl-sn-glycerols was linearly dependent on the relative proportion in the medium but the nature of the relationship was markedly influenced by which fatty acid was present. When stearic acid was present, simple relationships were found over the whole range tested. When either myristic acid, oleic acid or linoleic acid was present, abrupt changes in the manner of esterification of palmitic acid were observed in position sn-1 when the relative concentrations of palmitic acid and the diluent reached critical values, which differed with each fatty acid. In position sn-2 when oleic acid or linoleic acid was present, a similar change was observed, and in position sn-3 it was obtained with myristic acid as diluent. The results are discussed in terms of changes in the relative affinities of the acyltransferases for palmitic acid. Palmitic acid was esterified into various molecular species in proportions that indicated acylation with non-correlative specificity at higher relative concentrations but not at lower.

scholarly journals Bazı Lactarius Türlerinin Yağ Asidi Bileşenlerinin ve Makrobesinsel Özelliklerinin Belirlenmesi

2016 ◽  
Vol 4 (3) ◽  
pp. 216
Author(s):  
Deniz Altuntaş ◽  
Hakan Allı ◽  
Erhan Kaplaner ◽  
Mehmet Öztürk
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Human Being ◽  
Nutritional Properties ◽  
Lactarius Deliciosus

Human being have been consumed mushrooms due to their aroma and flavour. The macro-nutritional properties such as ash, protein fat, carbohydrate and energy and fatty acid ingredients of Lactarius deliciosus (L.) Gray, Lactarius deterrimus Gröger, Lactarius salmonicolor R. Heim & Leclair and Lactarius semisanguifluus R. Heim & Leclair were studied. The results indicate that the moisture was between in the range of 86.8-91.1%, while the ash 5.1-9.2%, and the protein 9.4-19.0%, and the fat 0.6-1.1%, and the carbohydrate 71.8-83.9, and the energy calculated between 372.1-382.6 kcal/100 g dry weights. The major fatty acids were determines as stearic acid, oleic acid, linoleic acid and palmitic acid in the range of 6.68-39.41%, 26.94-47.12%, 9.78-23.85% and 9.7-14.43% respectively.

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