Deca-2, 4, 6-trienoic acid, a new conjugated fatty acid, isolated from the latex ofEuphorbia pulcherrima willd

Seed oils were hydrolyzed under mild conditions and the major conjugated fatty acid of each oil was isolated and identified. In two families, species which were closely related botanically contained different but isomeric acids. Thus, in the Bignoniaceae, Jacaranda chelonia had cis trans,cis-8,10,12-octadecatrienoic acid as a major acid while Catalpa speciosa had trans,trans,cis-9,11,13-octadecatrienoic acid. In the Cucurbitaceae, Momordica charantia had the ordinary cis,trans,trans-9,11,13-octadecatrienoic (α-eleostearic) acid while M. balsamina had cis,trans,cis-9,11,13-octadecatrienoic (punicic) acid. M. balsamina is a new and convenient source of punicic acid. α-Eleostearic acid was identified as a major acid in examples of Valerianaceae and Rosaceae. Further proof was obtained that the fatty acid of Calendula officinalis (Compositae) is trans,trans,cis-8,10,12-octadecatrienoic acid.

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Mining the bitter melon (momordica charantia l.) seed transcriptome by 454 analysis of non-normalized and normalized cDNA populations for conjugated fatty acid metabolism-related genes

BMC Plant Biology ◽

10.1186/1471-2229-10-250 ◽

2010 ◽

Vol 10 (1) ◽

pp. 250 ◽

Cited By ~ 27

Author(s):

Peizhen Yang ◽

Xiangjun Li ◽

Matthew J Shipp ◽

Jay M Shockey ◽

Edgar B Cahoon

Keyword(s):

Fatty Acid ◽

Fatty Acid Metabolism ◽

Acid Metabolism ◽

Momordica Charantia ◽

Bitter Melon ◽

Conjugated Fatty Acid

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The Chemistry of Eremophila Species. II. A Novel Unsaturated Fatty Acid from E. oppositifolia R.Br

Australian Journal of Chemistry ◽

10.1071/ch9610628 ◽

1961 ◽

Vol 14 (4) ◽

pp. 628 ◽

Cited By ~ 13

Author(s):

PR Jefferies ◽

JR Knox

Keyword(s):

Fatty Acid ◽

Unsaturated Fatty Acid ◽

Trienoic Acid

From the leaves of Eremophila oppositifolia R.Br., a fatty acid C17H26O4 has been isolated. Its structure is shown to be 5-acetoxymethyltetradeca-trans-2,trans-4,trans-6-trienoic acid.

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Characteristics of bifidobacterial conjugated fatty acid and hydroxy fatty acid production and its potential application in fermented milk

LWT ◽

10.1016/j.lwt.2019.108940 ◽

2020 ◽

Vol 120 ◽

pp. 108940 ◽

Cited By ~ 1

Author(s):

He Gao ◽

Bo Yang ◽

Catherine Stanton ◽

R. Paul Ross ◽

Hao Zhang ◽

...

Keyword(s):

Fatty Acid ◽

Potential Application ◽

Acid Production ◽

Hydroxy Fatty Acid ◽

Fermented Milk ◽

Fatty Acid Production ◽

Conjugated Fatty Acid

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Exploration of Detecting Method of Waste Oil

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.644-650.939 ◽

2014 ◽

Vol 644-650 ◽

pp. 939-942

Author(s):

Wen Xuan He

Keyword(s):

Fatty Acid ◽

Vegetable Oil ◽

Trans Fatty Acid ◽

Heating Temperature ◽

Heating Time ◽

Chain Fatty Acid ◽

Waste Oil ◽

Long Chain Fatty Acid ◽

Conjugated Fatty Acid ◽

Long Chain

In this paper, the relative change rates of content of conjugated fatty acid glycerides, content of tans-fatty acid glycerides, unsaturation and linear long-chain fatty acid glycerides were explored after being at high temperature for several hours by using FTIR-ATR. The results hints:1.Starting from 160°C, the contents of conjugated fatty acids glycerides and trans-fatty acid glycerids in the vegetable oils increase but unsaturation and content of linear long-chain fatty acid glycerides decreases with heating temperature and heating time increasing; 2. When heating temperature reaches 200°C or more, the heating time up to four hours or longer, the four indicators (conjugated fatty glycerids, trans-fatty acid glycerids, unsaturation and linear long-chain fatty acid glycerides) of five kinds of vegetable oils have substantial changes; 3. The content of linoleic acid in the vegetable oil has some contributions to the change amplitude of contents of conjugated fatty acid glycerides, and the content of oleic acid in the vegetable oil has some contributions to the change amplitude of content of trans-fatty acid glycerides. Because refined “waste oil” experiences a longer history at temperature higher than 200 °C compared to the vegetable oil, four index value and its variation can be used as specific indicators for it.

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