Effect of seed position on fatty acid content in sunflower (Helianthus annuus L.)

1988 ◽  
Vol 28 (5) ◽  
pp. 629 ◽  
Author(s):  
DL George ◽  
CM McLeod ◽  
BW Simpson
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Lower Half ◽  
Fatty Acid Level ◽  
Palmitic Acid Content ◽  
Seed Position

Variation among F3 seeds from a single head for linoleic acid content was high (50.0-72.7%) and appeared unrelated to seed position. Fatty acid content of seeds within self-pollinated heads was not affected by unfilled, adjacent seeds. Thus single seed selections for linoleic acid content should not be biased. No general relationship between fatty acid level and seed position was evident from, analyses of bulk samples except that palmitic acid content of seeds from the upper half of heads (7.4%) was higher than from the lower half (6.5%). This may be related to the negative correlation (r = -0.45) between palmitic acid content and seed size. Fatty acid content and weight of seeds from the lower half of heads were less variable than from the upper half.

scholarly journals Changes in fatty acid composition of pork rich in conjugated linoleic acid frying in different kind of fats

2009 ◽  
pp. 31-35
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Gundel ◽  
János Csapó
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Palmitic Acid Content ◽  
High Level

In 1990ys antiatherogen, antioxidant and anticarcinogen effect of conjugated linolacids (CLA) was detected. From this reasons, our aims in this study were producing pork rich in CLA and studying the change of fatty acid composition of the produced pork cooked different kind of fats. For frying palm and sunflower oil and swine fat were used. Thigh was cutted for 100 g pieces. Meat pieces were fried at 160 °C for 1 and 8 minutes. Estimation of frying data it was determined that higher (0.13%) CLA content of pork was spoiled (60-70%) except in case of swine fat cooking,because it is extremly sensitive for oxidation and heating. Swine fat has higher (0.09%) CLA content than plant oil, protecting the meat’s original CLA content. Cooking in swine fat did not have significant effect on fatty acid composition of meat. Low level of palmitic acid contect of sunflower oil (6.40%) decreased for half part of palmitic acid content of pork (24.13%) and it produced cooked meat with decreased oil acid content. Contrary of above, linoleic acid content of fried meat was increased in different folds as compared to crude pork. If it was fried in sunflower oil with high level linoleic acid increased (51.52%) the linoleic acid content in fried pork. The linoleic acid content of the high level CLA pork increased four times (48.59%) to the crude meat (16.59% and 12.32%). The high palmitic acid content of palm fat (41.54%) increased by 60% the palmitic acid content in fried pork, low stearic acid (4.44%) and linoleic acid content (10.56%) decreased the stearic and linoleic acid content of crude meat.

scholarly journals Gas Chromatographic Analysis of Infant Formulas for Total Fatty Acids, Including trans Fatty Acids

2002 ◽  
Vol 85 (1) ◽  
pp. 86-94 ◽  
Author(s):  
Subramaniam Satchithanandam ◽  
Jan Fritsche ◽  
Jeanne I Rader
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Trans Fatty Acids ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Infant Formulas ◽  
Pufa Content ◽  
Total Fat

Abstract Twelve powdered and 13 liquid infant formulas were analyzed by using an extension of AOAC Official Method 996.01 for fat analysis in cereal products. Samples were hydrolyzed with 8N HCl and extracted with ethyl and petroleum ethers. Fatty acid methyl esters were prepared by refluxing the mixed ether extracts with methanolic sodium hydroxide in the presence of 14% boron trifluoride in methanol. The extracts were analyzed by gas chromatography. In powdered formulas, saturated fatty acid (SFA) content (mean ± SD; n = 12) was 41.05 ± 3.94%, monounsaturated fatty acid (MUFA) content was 36.97 ± 3.38% polyunsaturated fatty acid (PUFA) content was 20.07 ± 3.08%, and total trans fatty acid content was 1.30 ± 1.27%. In liquid formulas, SFA content (mean ± SD; n = 13) was 42.29 ± 2.98%, MUFA content was 36.05 ± 2.47%, PUFA content was 20.65 ± 2.40%, and total trans fatty acid content was 0.88 ± 0.54%. Total fat content in powdered formulas ranged from 4.4 to 5.5 g/100 kcal and linoleic acid content ranged from 868 to 1166 mg/100 kcal. In liquid formulas, total fat content ranged from 4.1 to 5.1 g/100 kcal and linoleic acid content ranged from 820 to 1100 mg/100 kcal. There were no significant differences between powdered and liquid infant formulas in concentrations of total fat, SFA, MUFA, PUFA, or trans fatty acids.

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

2015 ◽  
Vol 66 (3) ◽  
pp. 254-259 ◽  
Author(s):  
Nadia Manzo ◽  
Fabiana Pizzolongo ◽  
Immacolata Montefusco ◽  
Maria Aponte ◽  
Giuseppe Blaiotta ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Cow Milk

Environmental effects on seed composition of Victorian canola

2000 ◽  
Vol 40 (5) ◽  
pp. 679 ◽  
Author(s):  
F. M. Pritchard ◽  
H. A. Eagles ◽  
R. M. Norton ◽  
P. A. Salisbury ◽  
M. Nicolas
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Environmental Effects ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Glucosinolate Content ◽  
Oleic Acid Content ◽  
North Eastern ◽  
Spring Temperatures

Data from advanced breeding experiments between 1985 and 1994 were used to determine the effects of region, year and environment on the quality of canola grown across Victoria. Estimates from these unbalanced data were made using residual maximum likelihood. Environmental effects were large relative to cultivar effects for oil and protein content, while the reverse occurred for glucosinolate content. High oil contents (and low seed protein contents) were correlated with cooler spring temperatures and higher spring rainfall. Oil contents were lowest, on average, in canola grown in dry years, or from the hotter regions, such as the Mallee, and were highest in canola from the cooler, wetter regions, such as south-western and north-eastern Victoria. Fatty acid composition varied with year and region. Means for saturated fatty acid content averaged 6.4 0.1%. The oleic acid content averaged 60.3 0.4% and was higher in canola grown in central Victoria and the Wimmera, and in most years, in north-eastern Victoria compared with other regions. Low temperatures and low rainfall reduced oleic acid content. Linoleic acid content averaged 19.7 0.3% and linolenic acid averaged 10.4 0.3%, with the content of these fatty acids negatively correlated with the content of oleic acid. Erucic acid levels were below 0.6% in all regions.

scholarly journals Formulation of Avocado Juice with Coconut Water Potentially Lowers Hypertension

2018 ◽  
Vol 2 (1) ◽  
pp. 24 ◽  
Author(s):  
Eka Sariningsih ◽  
Mia Srimiati
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Ash Content ◽  
Coconut Water ◽  
Linolenic Acid Content ◽  
High Potassium ◽  
Total Unsaturated Fatty Acid ◽  
Serving Size

<p><em>Avocado is a fruit that high unsaturated fatty aci</em><em>d, while</em><em> coconut water is fluid </em><em>which has</em><em> high potassium. </em><em>The objective of this study was<strong> </strong>t</em><em>o assess the formulation of avocado juice with coconut water that could potentially reduce hypertension. The design of the study was an experimental with the degree of subsititution of coconut water as treatments. There were 3 kinds of treatment, i.e. F1 (75% avocado and 25% coconut water), F2 (50% avocado and 50% coconut water), F3 (25% avocado and 75% coconut water) and F0 (without coconut water but using water). Avocado juice product with 75% avocado substitution and 25% coconut water (F1) was a best formula determined by the hedonic test. This formula contained 68,48% (%w/w) water, 3,12% (%w/w) ash content, 4,45% (%w/w) fat content, 1,76% (%w/w) protein content, 21,07% (%w/w) carbohydrate content, 2163,8 (mg/kg) potassium content, 9,20% (%w/w) linoleic acid content, 1,11% (%w/w) linolenic acid content and 42,4% (%w/w) of total unsaturated fatty acid. This product could potentially reduce and prevent hypertension, because in one serving size (200cc) contain 432,76 mg of potassium (claim source of potassium). </em><em></em></p>

scholarly journals The possibility of increasing at the conjugated linoleic acid content in pork

2008 ◽  
pp. 27-32
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Csapó ◽  
János Gundel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Arachidonic Acid Content ◽  
Control Group ◽  
Mixed Feed ◽  
Effect Of Feeding

The composition of fatty acids in food products is a significant factor in human health. Feeding can significantly influence the composition of fatty acids in the animal fat. We analysed the effect of feeding high CLA-content (conjugated linoleic acid) feed on the composition of fatty acids in pork. The animals were grouped according to the following: Group 1) feeding experimental, ghee-mixed feed for 76 days, Group 2) feeding the same feed, but only for 33 days, Group 3) feeding sunflower-oil-mixed feed for 76 days. Ghee contains CLA in high amount. The aim of our experiment is to analyse how the high CLA content influences the fatty acid content of pork. In the end of the fattening experiment the animals were slaughtered, then samples were taken from the loin, ham, abdomen and backfat from 10 animals from each group and analysed the fatty acid content. We found significant differences between the average fatty acid content of the samples. As an effect of feeding ghee-enriched feed, the CLA content significantly increased, compared to the control group. However, the linoleic acid and the arachidonic acid content were lower, and the proportion of fatty acids was also lower when feeding control feed.

scholarly journals Effects of dietary conjugated linoleic acid on lipid peroxidation in breast and thigh muscles of broiler chickens

2017 ◽  
Vol 62 (No. 8) ◽  
pp. 331-338 ◽  
Author(s):  
Y. Liu ◽  
G. Tang ◽  
J. Yang ◽  
W. Li
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Broiler Chickens ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Left Breast ◽  
Thigh Muscles

The effect of dietary supplementation with conjugated linoleic acid (CLA) on lipid peroxidation in the breast muscles (Pectoralis major and Pectoralis minor) and thigh muscles of broiler chickens was investigated. A total of ninety-six 21-day-old Arbor Acres male broiler chickens were assigned to 2 dietary treatments (0 and 1.5% CLA) with 8 replicates per 6 chickens each. The left breast and thigh muscles of broiler chickens were excised on day 42. The broilers receiving the CLA diet exhibited lower malondialdehyde content and reactive oxygen species production (P &lt; 0.01) in the breast and thigh muscles than the broilers receiving the control diet. After the dietary CLA supplementation, the glutathione (GSH) content in the breast and thigh muscles of the broiler chickens fed the CLA diet increased by 21.89 and 21.56%, respectively (P &lt; 0.05) while the γ-glutamylcysteine synthetase（γ-GCS）activity increased by 28.57 and 25.80% (P &lt; 0.05), respectively. Dietary CLA significantly increased the CLA content (P &lt; 0.01) and saturated fatty acid content (P &lt; 0.05), and decreased the monounsaturated fatty acid content (P &lt; 0.01) in the breast and thigh muscles. These results showed that dietary CLA may decrease the lipid peroxidation level in the breast and thigh muscles of broiler chickens perhaps through increasing the γ-GCS activity to induce GSH synthesis and changing the fatty acid composition to increase oxidative stability.

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