EPTC Effects on Sicklepod Petiolar Fatty Acids

Weed Science ◽  
1969 ◽  
Vol 17 (3) ◽  
pp. 335-338 ◽  
Author(s):  
R. E. Wilkinson ◽  
W. S. Hardcastle
Keyword(s):  
Fatty Acids ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Gas Liquid Chromatography ◽  
Herbicide Application ◽  
Herbicide Concentration ◽  
Cuticle Thickness ◽  
Derivatives Of

Total petiolar fatty acid content of sicklepod (Cassia obtusifoliaL.) treated with 0, 0.14, 0.28, 0.56, 1.12, 2.24, or 4.48 kg/haS-ethyl dipropylthiocarbamate (EPTC) was measured by gas-liquid chromatography. Neither total petiole fatty acid content nor percentages of the various 53 identified constituents changed in relation to herbicide application. Isostearate (17.5%), stearate (5.7%), oleate (5.7%), linolate (9.8%), and arachidate (8.2%) accounted for 46.9% of the total petiole fatty acid content. Anteiso derivatives of C15to C31were identified and quantitated at concentrations of 0.25 to 2.00%. Petiole cuticle thickness decreased 35% as herbicide concentration increased to 4.48 kg/ha.

EPTC Effects on Total Leaflet Fatty Acids and Hydrocarbons

Weed Science ◽  
1970 ◽  
Vol 18 (1) ◽  
pp. 125-128 ◽  
Author(s):  
R. E. Wilkinson ◽  
W. S. Hardcastle
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Gas Liquid Chromatography ◽  
Hydrocarbon Content ◽  
Application Rates ◽  
Herbicide Concentration ◽  
Cuticle Thickness ◽  
Long Chain

Total foliar fatty acid and hydrocarbon content of sicklepod (Cassia obtusifoliaL.) treated with 0, 0.14, 0.28, 0.56, 1.12, 2.24, or 4.48 kg/haS-ethyl dipropylthiocarbamate (EPTC) was measured by gas-liquid chromatography. Total leaflet fatty acid content increased at sublethal rates of the herbicide, but qualitative composition of the fatty acids was not affected. Percent of long chain alkane (≥ C28) content decreased as EPTC application rates increased. Palmitic (23.9%), stearic (9.1%), oleic (3.8%), linoleic (13.6%), and linolenic (33.2%) acids accounted for 83.6% of the total leaflet fatty acid content of sicklepod. Leaflet cuticle thickness of upper and lower epidermal layers decreased 15 and 20%, respectively, as herbicide concentration increased.

scholarly journals Effect of fatty acid content on the level of cottonseed colonization by fungi

2011 ◽  
Vol 48 (2) ◽  
pp. 125-137 ◽  
Author(s):  
Aly Aly ◽  
Ezzat Hussein ◽  
Moawad Omar ◽  
Ibrahim El-Abbasi ◽  
Kamel Abd-Elsalam
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Rhizopus Stolonifer ◽  
Qualitative And Quantitative ◽  
Quantitative Estimates

Effect of fatty acid content on the level of cottonseed colonization by fungiNon-sterilized seeds of 12 Egyptain cotton (Gossypium barbadenseL.) genotypes were examined for qualitative and quantitative estimates of seed-borne fungi.Rhizopus stolonifer(39.7%),Aspergillus niger(33.5%), andPenicilliumsp. (23.3%) were the most predominant fungi isolated from the seeds. Other fungi occurred at frequencies that ranged from 0.3 to 17.7%. Gas-liquid chromatography (GLC) analysis of fatty acid composition of the seeds revealed the presence of the following fatty acids: caproic, caprylic, capric, lauric, myristic, palmitic, margaric, stearic, oleic, linoleic, and linolenic. The total mean percentage of the monounsaturated fatty acids was 59.11%, while that of the unsaturated fatty acids was 16.72%. Isolation frequencies ofAlternaria alternata, A. flavus, A. nigerwere not significantly correlated with the content of any fatty acid. Isolation frequencies of the other fungi were significantly correlated with the content of 1-2 fatty acids.Cladosporiumsp. was a notable exception because its isolation frequency was significantly correlated with the content of caproic (r= 0.926,p< 0.01), caprylic (r= 0.638,p< 0.05), palmitic (r= -0.586,p< 0.05), and linoleic acid (r= 0.917,p< 0.01). It was possible to group the isolated fungi into 5 distinct categories based on their sensitivity to the fatty acids (the magnitude ofR2 values). The results of the present investigation suggest that certain fatty acids regulate the colonization of cottonseed by fungi, and that the control of these fungi may be possible by modifying the fatty acid content of the seed.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

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