Effect of diets containing linoleic acid- or oleic acid-rich oils on ruminal fermentation and nutrient digestibility, and performance and fatty acid composition of adipose and muscle tissues of finishing cattle1

2005 ◽  
Vol 83 (6) ◽  
pp. 1312-1321 ◽  
Author(s):  
A. N. Hristov ◽  
L. R. Kennington ◽  
M. A. McGuire ◽  
C. W. Hunt
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Nutrient Digestibility ◽  
Ruminal Fermentation ◽  
Muscle Tissues ◽  
And Performance

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

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 (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals (204) Optimization of One-step Extraction/Methylation Method for Analysis of Fatty Acid Composition in Rice and Alday Seeds

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1069B-1069
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Sang-Mi Moon ◽  
Hyun-Gu Choi ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Sample Preparation ◽  
Acid Composition ◽  
Lipid Extraction ◽  
Brown Rice ◽  
Reaction Solution ◽  
One Step

Traditionally fatty acid composition used to be analysed by GC and the sample preparation consisted of lipid extraction from sample and subsequent methyl esters preparation, which are time-consuming and cumbersome. As an alternative, simultaneous extraction/methylation methods are being developed for rapid and simplified sample preparation. To optimize one-step extraction/methylation method for analysis of fatty acid composition in brown rice and adlay seeds, various factors, such as sample to reaction solution ratio, reaction time and temperature, and shaking intensity, were altered and resultant fatty acid composition data were evaluated in comparison with previous reports. The ratio of sample weight to reaction solution volume was the most critical factor in that higher sample to reaction solution ratio caused overestimation of palmitic acid and linoleic acid composition, resulting in underestimation of oleic acid. Lower reaction temperature also induced overestimation of linoleic acid and underestimation of oleic acid. Reaction duration and the intensity of shaking prior to and during the reaction, however, induced no significant changes in analysis results. In conclusion, the optimum condition for brown rice was mixing 5 grains (about 0.2 g) of brown rice with 680 μL of methylating mixture and 400 μL of heptane, followed by reaction at 80 °C for 2 hours.

americanum) [29]. Among wheat, tetraploid durum wheat contained higher FL contents than the U.S. hard winter NSTL shows the highest NL:PoL ratio. wheats. Larsen et al. [66] reported New Zealand wheat flour Among all grains, wheat is the richest in GL, followed FL content ranges of 67-85 mg/10 g (db) for the 1984 crop by triticale, rye, and barley. Millet lipids from P. ameri-and 93-108 mg/10 g (db) for the 1985 wheat crop (Table 4). canum seed [29], corn, and sorghum lipids contain the Ten Greek bread wheat flours [67] contained lipid ranges lowest GL content. However, other researchers [32] report-similar to those in U.S. Kansas flours reported by Chung et ed that GL contents ranged from 6 to 14% for millet lipids al. [61]. Australian scientists [68,69] also investigated their that were extracted by hot water—saturated butanol and wheat FL. Compared with the means of U.S. wheat and acid hydrolysis. flour FL [61], Australian wheats contained substantially In general, PL also are more abundant in wheat, triti-less FL and NL but higher PL. Australian flours contained cale, rye lipids and slightly lower in barley, oat groats, similar FL and NL but still higher PoL content (Table 4). sorghum, and rice. Although corn NSTL were found to have higher PL contents than GL contents, they were very low in PL compared to other grains. Millet NSTL from P. C. Fatty Acid Composition of Grain Lipids americanum seed [29] contains the lowest PL content of All cereal grain lipids are rich in unsaturated fatty acids all the grains. (FA) (Table 5). Palmitic acid (16:0) is a major saturated Wheat flour FL, a minor component, have been report-FA, and linoleic acid (18:2) is a major unsaturated FA for ed to have a significant effect on bread-making. When the all cereals except for brown rice. In brown rice, oleic acid defatted flours were reconstituted with the extracted lipids (18:1) is a major unsaturated FA. The presence of palmi-to their original levels, the PoL fraction of FL but not the toleic acid (16:1) and eicosenoic acid (20:1) is reported NL completely restored loaf volume and crumb grain quite often but usually at levels below 1% of total FA com-[59,60]. Among wheat flour lipids, GL are the best bread position. loaf volume improvers [19-21]. Fatty acid compositions are generally similar for barley, In 1982, Chung et al. [61] reported a range of 177-230 rye, triticale, and wheat lipids. Rye lipids are somewhat mg/10 g (db) for wheat FL contents of 21 HRW wheats higher in linolneic acid (18:3) than those of other cereals. (Table 4). Flours showed 83-109 mg FL, 67-84 mg NL, Oat lipid FA composition is similar to that of brown rice, and 11-27 mg PoL with NL:PoL ratios of 2.5-6.9. Ohm because oats and brown rice are rich in oleic acid. Millet and Chung [62] also investigated the FL contents of flours lipids are generally higher in stearic acid (18:0) than all from 12 commercial hard winter wheat cultivars grown at other cereal lipids. six locations and reported the cultivar mean ranges of There are wide ranges in FA compositions of corn oils 90-109 mg/10 g (db) for total flour FL, 72-85 mg for NL, (Table 6). Jellum [82] reported a range of 14-64% oleic 11-16 mg for GL, 1.7-3.1 mg for monogalactosyldiglyc-acid and 19-71% linoleic acid for the world collection of erides (MGDG), 5.3-6.5 mg for digalactosyldiglycerides 788 varieties of corn (Table 6). The wide ranges in FA com-(DGDG), and 5-7 mg for PL (Table 4). The ratios of NL to position were due to more lines having been examined in PoL were in a much narrower range than those of earlier corn than in any of the other cereal grains [1]. Dunlap et al. work by Chung et al. [61]. This was probably due to a [86,87] reported on corn genotypes with unusual fatty acid smaller variation in the released cultivars used by Ohm compositions (Table 6). They found palmitic acid ranges of and Chung [62]. Samples used by Chung et al. [61] includ-6.3-7.6% and 16.7-18.2% for low and high saturated corn ed some experimental lines. genotypes, respectively. They also reported a range of Bekes et al. [63] investigated 22 hard and 4 soft spring 43.9-46.1% of oleic acids for high oleic acid lines. wheat varieties grown at 3 locations in Canada: varietal Fatty acid composition differs depending on the lipid means ranged from 72 to 134 mg per 10 g (db) flour for extractant (Tables 5 and 6). For example, FL were higher FL, 61-115 mg for NL, 4-11 mg for GL, and 4-9 mg for in both oleic and linoleic acids than the BL of corn and PL (Table 4). There were larger variations in FL contents pearl millet, whereas FL were lower in palmitic acid than for Canadian spring wheats than for U.S. hard winter the BL of millet, oats, and corn. The FA composition of wheats except for GL. Chung [64] showed that U.S. winter NSTL from corn is intermediate to those of FL and BL and spring wheats could not be differentiated by lipid con-based on data complied by Morrison [3]. tents and compositions. Wheat lipid FA compositions for different classes or Unlike the Canadian spring wheats [63], the U.K. soft subclasses are shown in Table 7. The average of 6 HWW winter wheats [65] contained more FL (195-244 mg/10 g, wheats and 14 SWS wheat lipids was lower in palmitic and db) with higher NL content than hard winter wheats stearic acids and higher in linoleic and linolenic acids than (186-210 mg/10 g, db). In general, U.K. hard spring wheats the overall average of 290 wheat lipids. The average FA

2000 ◽  
pp. 435-437
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Wheat Flour ◽  
Brown Rice ◽  
Loaf Volume ◽  
Fa Composition

scholarly journals Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Rebecca Coughlan ◽  
Siobhan Moane ◽  
Tracey Larkin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
The Third ◽  
Saturated Fatty Acid Content

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers’ successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences ( p < 0.05 ). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

scholarly journals Effects of feed on fatty acid composition in muscles and gonads of the Chinese mitten crab (Eriocheir sinensis)

2021 ◽  
Vol 50 (3) ◽  
pp. 338-351
Author(s):  
Jianmin Zou ◽  
Chao Song ◽  
Shunlong Meng ◽  
Gengdong Hu ◽  
Liping Qiu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Eriocheir Sinensis ◽  
Chinese Mitten Crab ◽  
Mitten Crab ◽  
Trash Fish ◽  
Formulated Feed

Abstract In this study, the effects of different feeds on fatty acid composition in the Chinese mitten crab (Eriocheir sinensis) were investigated. The fatty acid composition in the Chinese mitten crab was significantly correlated with the type of feed source provided. Differences between the feed groups pertained mainly five fatty acids: oleic acid, linoleic acid, palmitic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The content of EPA and DHA was higher in the group of frozen trash fish than in the group of formulated feed. On the other hand, the content of oleic acid, linoleic acid and palmitic acid was higher in the formulated feed group than in the frozen trash fish group. There were significant differences in the nutritional value of the Chinese mitten crab reared under different feed sources, i.e. Chinese mitten crabs reared with the frozen trash fish feed were larger than those reared with the formulated feed, especially as regards the ω-3/ω-6 PUFA ratio and essential fatty acid levels.

scholarly journals Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

2020 ◽  
Vol 147 ◽  
pp. 03009
Author(s):  
A Suhaeli Fahmi ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sensory Analysis ◽  
Cholesterol Content ◽  
Deep Frying ◽  
Oleic Acid Content

Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage. In this research, deep frying and roasting method were compared. Fresh catfish (Clarias gariepinus) were used as raw material, after steamed and mixed with condiments, then mixed dough were processed with the treatments (roasted on pan or deep fried with frying oil). Cholesterol content was tested by Bohac test. Fatty acid composition was analyzed with Gas Chromatography. Roasted abon ikan contained moisture, fat and protein about 9.94%, 22.39% and 29.66% respectively while fried abon ikan contained about 4.98%, 23.19% and 27.50% respectively. Roasted abon ikan contained cholesterol about 0.28 mg/g and fried abon ikan contained about 0.74 mg/g. Fatty acid profile analysis show that in both samples unsaturated fatty acid were dominated by oleic acid and linoleic acid while saturated fatty acid were dominated by palmitic acid. Roasted abon ikan were lower in palmitic acid and oleic acid content but higher in palmitoleic acid and linoleic acid. Sensory analysis showed that roasted abon ikan gave better texture, flavor and odor while deep fried abon ikan was better in appearance.

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