EFFECTS OF DIET ON THE COMPOSITION OF BODY FAT IN AGRIA AFFINIS (FALLÉN)

1965 ◽  
Vol 43 (2) ◽  
pp. 337-340 ◽  
Author(s):  
J. S. Barlow
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Body Fat ◽  
Acid Content ◽  
Palmitoleic Acid ◽  
The Body ◽  
Nutritional Adequacy

When larvae of the parasitic fly Agria affinis (Fallén) were reared on fatty acid free diets, the characteristically high palmitoleic acid content of the body fats was much increased. Oleic acid in the diet was effective in reducing this, but not so effective as a mixture of fatty acids. The body fats still contained unusually high proportions of palmitic, palmitoleic, and oleic acids even when a mixture of fatty acids was fed. These observations are related to earlier observations on the nutritional adequacy of various fatty acids.

EFFECTS OF DIET ON THE COMPOSITION OF BODY FAT IN MUSCA DOMESTICA L.

1966 ◽  
Vol 44 (5) ◽  
pp. 775-779 ◽  
Author(s):  
J. S. Barlow
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Musca Domestica ◽  
Growth And Development ◽  
Palmitoleic Acid ◽  
Larval Growth ◽  
Dietary Fatty Acids ◽  
The Body ◽  
High Concentrations

Larvae of Musca domestica L. were reared on chemically defined diets to which various fatty acids were added. The concentration of lipids in the body was directly related to the amount of fatty acid in the diet. Lack of oleic acid was tantamount in the following respects to lack of all fatty acids: high concentrations of palmitic, stearic, and particularly palmitoleic acid; low concentration of oleic acid. Linoleic acid could not be detected in the body fats unless it was fed. Fats had little or no effect on rate of larval growth and development. These results are compared with the results of a previous study of the effects of dietary fatty acids on the composition of the body fats of the parasitic dipteron, Pseudosarcophaga affinis Auct. nee Fallén.

VARIETAL AND ENVIRONMENTAL EFFECTS ON RAPESEED: III. FATTY ACID COMPOSITION OF 1958 VARIETAL TESTS

1961 ◽  
Vol 41 (1) ◽  
pp. 204-210 ◽  
Author(s):  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Liquid Phase ◽  
Environmental Effects ◽  
Acid Content ◽  
Prediction Equation ◽  
Erucic Acid Content ◽  
Fatty Acid Compositions

The fatty acid compositions of the oil from 6 varieties of rapeseed grown at 22 stations were determined by gas liquid phase chromatography. Significant differences were found between stations for all fatty acids and between varieties for palmitic, stearic, oleic, linoleic, eicosenoic and erucic acids. The variations for palmitic, stearic, and eicosenoic acids were small, whereas major variations occurred in oleic, erucic and linoleic acids. A correlation coefficient of −0.975 was found between oleic and erucic acids and a prediction equation was determined to calculate oleic acid from the erucic acid content.

Lipid composition of the trophosome in the beard worm, Oligobrachia mashikoi (Pogonophora)

2006 ◽  
Vol 86 (2) ◽  
pp. 283-286 ◽  
Author(s):  
Masatoshi Mita ◽  
Mariko Deguchi ◽  
Yuichi Sasayama
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
Lipid Composition ◽  
Cholesterol Ester ◽  
Palmitoleic Acid ◽  
Total Fatty Acids

A large quantity of triglyceride was detected histochemically in nutrient-deposit cells of the trophosome in the beard worm (Oligobrachia mashikoi). The lipid extracted from the trophosome was composed of triglyceride, several kinds of phospholipid, free fatty acid, cholesterol, and cholesterol ester. The fatty acid of the triglyceride was comprised mainly of a monoenoic type, such as palmitoleic acid (16:1) and oleic acid (18:1), which accounted for 31% and 37% of the total fatty acids, respectively. In addition, in blood triglyceride, the fatty acid composition was almost the same.

scholarly journals Variation in fatty acid content and composition among Iranian fennel landraces

2021 ◽  
Author(s):  
Keivan Bahmani ◽  
Ali Izady- Darbandi ◽  
Azam Akbari ◽  
Ryan Warner
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Seed Mass ◽  
Oleic Acid Content ◽  
High Linoleic Acid ◽  
Early Maturing

One of the factors determining drug quality in bitter fennel is the types and quantities of fatty acids stored in the seeds. We measured the fatty acid content of 50 Iranian fennel landraces. Fatty acid concentration of the 50 fennel landraces ranged from 9.5 to 23% of seed mass, and the highest amounts of fatty acid content among the early maturing races belonged to Hamedan and Arak (19.5 and 18.5%, respectively), among the medium maturing races to Marvdasht, Kohn and Meshkin Shahr (23, 20.5 and 19%, respectively), and among the late-maturing races to Sari (21%). The highest fatty acid yields belonged to Fasa (65.3 ml/m2) among the early maturing races, Meshkin Shahr and Moqhan (92.5 and 85.4 ml/m2) among the medium maturing races, and Sari (71.4 ml/m2) among the late-maturing races. The main compositions of fatty acids, measured in twelve of the landraces, were oleic acid (52-64%), linoleic acid (26-39%), palmitic acid (0.3-4.1%), stearic acid (1.3-2.4%), linolenic acid (0.6-3.6%) and myristic acid (0.35-1.07%). It was observed that landraces with high oleic acid content originated from regions with a dry and warm climate, while landraces with high linoleic acid content originated from regions with a humid and cool climate. Understanding relationships between the fatty acid profile and landrace origin climate may improve the efficiency of identifying landraces with specific fennel chemotypes. In conclusion, these results indicate that some of these fennel landraces have the potential to be complementary sources of certain fatty acids, such as oleic and linoleic acids.

scholarly journals Effects of variations in the proportions of saturated, monounsaturated and polyunsaturated fatty acids in the rat diet on spleen lymphocyte functions

1997 ◽  
Vol 77 (5) ◽  
pp. 805-823 ◽  
Author(s):  
Nicola M. Jeffery ◽  
Mario Cortina ◽  
Eric A. Newsholme ◽  
Philip C. Calder
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Killer Cell ◽  
Dietary Fatty Acids ◽  
Male Rats ◽  
Oleic Acid Content ◽  
Pufa Ratio ◽  
Spleen Lymphocytes

To obtain further information about the immunomodulatory effects of specific dietary fatty acids, weanling male rats were fed for 6 weeks on high-fat (178 g/kg) diets which differed according to the principal fatty acids present. The nine diets used differed in their contents of palmitic, oleic, linoleic and α-linolenic acids; as a result the total polyunsaturated fatty acid (PUFA) content and the PUFA: saturated fatty acid ratio varied (from 17·8 to 58·5 g/lW g fatty acids and from 0·28 to 5·56 respectively). The n−6 PUFA: n−3 PUFA ratio was kept constant in all diets at approximately 7·0.The fatty acid compositions of the serum and of spleen lymphocytes were significantly influenced by that of the diet fed. The ex vivo proliferation of spleen lymphocytes decreased as the levelof oleic acid in the diet increased. Spleen natural killer cell activity decreased as the oleic acid content of the diet increased and increased as the palmitic acid content of the diet increased. The extent of the effects of these fatty acids on lymphocyte functions was modified by the nature of the background fatty acid composition of the diet.

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 Determination of Seasonal Changes in the Fat and Fatty Acid Profiles of Saurida lessepsianus (Russell, Golani and Tikochinski, 2015) Caught from Mersin Bay

2019 ◽  
Vol 7 (9) ◽  
pp. 1483
Author(s):  
Mısra Bakan ◽  
Elif Ayşe Erdoğan Eliuz ◽  
Deniz Ayas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Seasonal Changes ◽  
Palmitoleic Acid ◽  
Winter Season ◽  
Fatty Acid Profiles ◽  
Seasonal Factors ◽  
Autumn And Winter

In this study, seasonal changes in the lipid and fatty acid profiles of S. lessepsianus caught from the Mersin Bay were investigated. The total lipid levels of S. lessepsianus were found to be 2.94%, 7.19%, 2.45%, 0.83%, in spring, summer, autumn and winter season, respectively. Major fatty acids in S. lessepsianus were palmitic acid, stearic acid, oleic acid, palmitoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in all seasons. The highest values of palmitic, palmitoleic and EPA were determined as 22.97%, 3.80% and 4.22% in spring, respectively. The highest values of stearic and oleic acid were determined as 15.93% and 7.84% in autumn, respectively. The highest value of DHA were also determined as 31.91% in winter season. The EPA level from polyunsaturated fatty acids was found in the range of 2.54-4.22% (23.09-195.62 mg/100g). The highest level of DHA were observed in the winter season and its levels changed in the range of 19.83-31.81% and was calculated as 201.29-1301.73 mg/100g. In addition, the highest level of the Σn3, Σn6, and Σn9 were calculated in the summer season as 1516.39, 114.88, 399.77 mg/100g, respectively. This report showed that fat and fatty acid profiles of S. lessepsianus are quite influenced by seasonal factors.

scholarly journals AGE DYNAMICS OF FATTY ACID COMPOSITION OF FISH MUSCLE TISSUE

2021 ◽  
Vol 246 (2) ◽  
pp. 154-156
Author(s):  
R.M. Papaev ◽  
◽  
G.G. Shalamova ◽  
T.Yu. Motina ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Muscle Tissue ◽  
Palmitoleic Acid ◽  
Arachidic Acid ◽  
Fish Muscle ◽  
Gas Liquid Chromatography

The article presents the results of studies of the fatty acid composition of the muscle tissue of barbs at the age of 4 and 8 months. It was established by gas-liquid chromatography that the composition contained saturated and mono- and polyunsaturated fatty acids: palmitic, palmitoleic, stearic, arachidic, cis-linoleic, cis-oleic, alpha-linolenic, erucic and selacholic. In adults, in compari-son with juveniles, the content of palmitic and stearic acids was higher by 21.6 and 17.7 %. In barbs at the age of 4 months, in comparison with adults, the content of palmitoleic acid was lower by 42.6 %, cis-oleic acid by 10.4 %, cis-linoleic acid – by 9.3 % and selacholic acid – by 8.3 %. In juvenile barbs, alpha-linoleic and erucic acids were absent, and in adults at the age of 8 months, arachidic acid was absent.

scholarly journals Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2713 ◽  
Author(s):  
Mayakrishnan Prabakaran ◽  
Kyoung-Jin Lee ◽  
Yeonju An ◽  
Chang Kwon ◽  
Soyeon Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Fatty Acid Content ◽  
Soybean Flour

Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.

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