Production of a value-added hydroxy fatty acid, 7,10-dihydroxy-8(E)-octadecenoic acid, from high oleic safflower Oil by Pseudomonas aeruginosa PR3

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

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Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

Peanut Science ◽

10.3146/pnut.31.1.0009 ◽

2004 ◽

Vol 31 (1) ◽

pp. 40-45 ◽

Cited By ~ 29

Author(s):

R. W. Mozingo ◽

S. F. O'Keefe ◽

T. H. Sanders ◽

K. W. Hendrix

Keyword(s):

Fatty Acid ◽

Shelf Life ◽

Oxygen Barrier ◽

Consumer Complaint ◽

High Oleic ◽

A Value ◽

Arachis Hypogaea L ◽

Shelf Life Stability ◽

High Oleic Peanuts ◽

Life Evaluations

Abstract Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

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Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

European Food Research and Technology ◽

10.1007/s00217-006-0267-3 ◽

2006 ◽

Vol 223 (6) ◽

pp. 775-779 ◽

Cited By ~ 45

Author(s):

Jesús Ortega-García ◽

Nohemi Gámez-Meza ◽

Juan Antonio Noriega-Rodriguez ◽

Olmo Dennis-Quiñonez ◽

Hugo Sergio García-Galindo ◽

...

Keyword(s):

Safflower Oil ◽

High Oleic ◽

Oleic Safflower

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Interactions between dietary oil treatments and genetic variants modulate fatty acid ethanolamides in plasma and body weight composition

British Journal Of Nutrition ◽

10.1017/s0007114515005425 ◽

2016 ◽

Vol 115 (6) ◽

pp. 1012-1023 ◽

Cited By ~ 18

Author(s):

Shuaihua Pu ◽

Peter Eck ◽

David J. A. Jenkins ◽

Philip W. Connelly ◽

Benoît Lamarche ◽

...

Keyword(s):

Fatty Acid ◽

Canola Oil ◽

Cannabinoid Receptors ◽

Biological Activities ◽

Acid Amide ◽

Safflower Oil ◽

High Oleic ◽

Fatty Acid Ethanolamides ◽

Oil Blend ◽

Dietary Oil

AbstractFatty acid ethanolamides (FAE), a group of lipid mediators derived from long-chain fatty acids (FA), mediate biological activities including activation of cannabinoid receptors, stimulation of fat oxidation and regulation of satiety. However, how circulating FAE levels are influenced by FA intake in humans remains unclear. The objective of the present study was to investigate the response of six major circulating FAE to various dietary oil treatments in a five-period, cross-over, randomised, double-blind, clinical study in volunteers with abdominal obesity. The treatment oils (60 g/12 552 kJ per d (60 g/3000 kcal per d)) provided for 30 d were as follows: conventional canola oil, high oleic canola oil, high oleic canola oil enriched with DHA, flax/safflower oil blend and corn/safflower oil blend. Two SNP associated with FAE degradation and synthesis were studied. Post-treatment results showed overall that plasma FAE levels were modulated by dietary FA and were positively correlated with corresponding plasma FA levels; minor allele (A) carriers of SNP rs324420 in gene fatty acid amide hydrolase produced higher circulating oleoylethanolamide (OEA) (P=0·0209) and docosahexaenoylethanolamide (DHEA) levels (P=0·0002). In addition, elevated plasma DHEA levels in response to DHA intake tended to be associated with lower plasma OEA levels and an increased gynoid fat mass. In summary, data suggest that the metabolic and physiological responses to dietary FA may be influenced via circulating FAE. Genetic analysis of rs324420 might help identify a sub-population that appears to benefit from increased consumption of DHA and oleic acid.

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