scholarly journals Genetic resources of flax (Linum usitatissimum L.) as very rich source of α-linolenic acid

2017 ◽  
Vol 63 (4) ◽  
pp. 26-33 ◽  
Author(s):  
Grażyna Silska
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Linum Usitatissimum ◽  
Linseed Oil ◽  
Methyl Esters ◽  
Fat Content ◽  
Infrared Analysis ◽  
Fatty Acids Composition ◽  
Linum Usitatissimum L ◽  
Acid Ratio

Summary Introduction: Polish oilseed and flaxseed collection is a source of genotypes containing very high amounts of α-linolenic acid. Objective: The objective of the study is to test the seeds for the fat content and fatty acids composition in the oil pressed from the 9 tested accessions of flax (Linum usitatissimum L.). Our goal is to promote the Polish flax collection, which seeds are unique as one of the richest sources of α-linolenic acid. Methods: Assays to determine the content of fat and fatty acids composition in linseed oil were performed at the IHAR-PIB Biochemical Laboratory in Poznań. The fat content was determined by infrared analysis (calibration performed on the basis of seed sample at IHAR-PIB in Poznań) by means of a NIRS 6500 spectrophotometer with a reflection detector within the range of 400-2500 nm. The composition of fatty acids was determined by means of a method proposed by Byczyńska and Krzymański (1969), based on gas chromatography of methyl esters of fatty acids contained in linseed oil. The following varieties of flax were investigated: Tabare (INF00111), Szegedi 30 (INF00427), Olin (INF 00444), Redwood 65 (INF00523), Dufferin (INF00540), AC Mc Duff (INF00648), Alfonso Inta (INF00683), Olinette (INF00687), Royale (INF00689). Results: The content of α-linolenic acid (ALA, C18:3) in evaluated genotypes of flax ranged from 48.9 (Royale) to 59.9% (Alfonso Inta). Content of linoleic acid (LA, C18:2) in evaluated genotypes of flax ranged from 12.4 (Tabare) to 17.1% (AC Mc Duff). The content of oleic acid (OA, C18:1) of 9 accession of flax ranged from 17.1 (Alfonso Inta) to 26.7% (Royale). The content of stearic acid in evaluated genotypes of flax ranged from 2.3 (Alfonso Inta) to 5.0% (Tabare, Szegedi 30) and the content of palmitic acid ranged from 4.7 (Dufferin) to 6.0% (Olin). The content of fat ranged from 42.7 (Olin) to 52.0% (AC Mc Duff). The fatty acid ratio n-6/n-3 ranged from 0.23/1 (Tabare) to 0.32/1 (AC Mc Duff).

scholarly journals FATTY ACIDS COMPOSITION OF TOCTE (JUGLANS NEOTROPICA DIELS) WALNUT FROM ECUADOR

2018 ◽  
Vol 11 (2) ◽  
pp. 395 ◽  
Author(s):  
Vilcacundo E ◽  
Alvarez M ◽  
Silva M ◽  
Carpio C ◽  
Morales D ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Linolenic Acid ◽  
Lipid Content ◽  
Methyl Esters ◽  
Total Lipid Content ◽  
Fatty Acids Composition

 Objective: The aim of this study was to determine the fatty acids composition in a tocte seeds oil (Juglans neotropica Diels) sample cultivated in Ecuador.Methods: Tocte oil was obtained from tocte seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography method with a mass selective detector (GC/MSD) and using the database Library NIST14.L to identify the compounds.Results: Methyl esters fatty acids were identified from tocte (J. neotropica Diels) walnut using the GC–MS analytical method. The total lipid content of tocte walnuts seeds of plants cultivated in Ecuador was of 49.01% of the total lipid content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GC–MS. Tocte walnut presents 5.05% of palmitic acid, 2.26% of stearic acid, 19.50% of oleic acid, 65.81% of linoleic acid, and 2.79% linolenic acid of the total content of fatty acids in tocte oil. Fatty acids content reported in this study were similar to the data reported for other walnuts seeds.Conclusions: Tocte seeds are a good source of monounsaturated and polyunsaturated fatty acids. Tocte oil content oleic acid and with a good content of ɷ6 α-linoleic and ɷ3 α-linolenic. Tocte walnut can help reduce risk cardiovascular diseases in Ecuador for their good composition of fatty acids.

scholarly journals Genomic biotechnology of assessment and selection of linseed breeding material

1970 ◽  
Vol 21 ◽  
pp. 33-36
Author(s):  
V. A. Lemesh ◽  
M. V. Bogdanova ◽  
E. L. Andronyk ◽  
I. A. Golub
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Molecular Genetic ◽  
Fatty Acid Desaturase ◽  
Wild Type ◽  
Genetic Studies ◽  
Breeding Material ◽  
Linum Usitatissimum L ◽  
Selection Of

Aim. The aim of this study was to develop of genomic biotechnology for the assessment and selection of the linssed breeding material by a complex of genes controlling the ratio of fatty acids in seeds oil to the creation of a new linseed variety. Methods. Breeding studies were combined with molecular-genetic studies. Results. We developed the genomic biotechnology to detect the mutant alleles of linseed fad3A and fad3B genes responsible for reduced α-linolenic acid levels in linseed oil. Using this biotechnology, it was possible to classify plants as homozygous mutant, homozygous wild type, or heterozygous at fad3A and fad3B loci, that can be used to breed new linseed varieties of food or industrial quality. Conclusions. By results of 3-year molecular-genetic and breeding studies the variety "Dar" was created with using the developed genomic biotechnology of an assessment and selection of linseed breeding material by a complex of the genes controlling the ratio of fatty acids in seeds oil.Keywords: linseed (Linum usitatissimum L.), α-linolenic acid, fatty acid desaturase, fad3 genes.

scholarly journals Variation and genetic analysis of fatty acid composition in flax (Linum usitatissimum L.)

Euphytica ◽  
2021 ◽  
Vol 218 (1) ◽  
Author(s):  
Magdalena Walkowiak ◽  
Stanislaw Spasibionek ◽  
Krystyna Krótka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Linseed Oil ◽  
F1 Hybrids ◽  
Oleic Acid Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3

AbstractFlax (Linum usitatissimum L.) is an important source of oil rich in omega–3 fatty acids (especially α-linolenic acid accounting for > 50%), which is proven to have health benefits and utilized as an industrial raw material. α-Linolenic acid is a polyunsaturated fatty acid that readily undergoes oxidative transformation. Autoxidation of α-linolenic acid is the principal process contributing to the development of off-flavors, loss of color, and alteration in the nutritional value of linseed oil. However, there is huge a demand on the market for oils having different compositions of fatty acids, including the linseed oil characterized by improved stability. For this purpose, a complete diallel cross was performed in this study using six flax genotypes varying in the fatty acid content to estimate the genetic parameters. The analysis of variances carried out for the studied traits (content of oleic, linoleic and α-linolenic acid) indicated large differences among the genotypes. Variances due to GCA were much higher in magnitude than those related to SCA for the content of linoleic and α-linolenic acid, which indicated the superiority of additive gene effects in determining the inheritance of these traits. The nonadditive gene action played an important role for oleic acid content, since the magnitude of SCA effect was almost two times higher than GCA effect. The parental lines of linola (Linola KLA and Linola KLB) exhibited the highest concentration of favorable alleles for the two traits (high content of linoleic acid and low content of α-linolenic acid) and were thus found suitable for a continuous improvement program. On the basis of the SCA effect, five cross combinations, were found to be promising F1 hybrids for use as a source population for further selection, in order to achieve fatty acid changes in linseed. These combinations allow selecting varieties with 1:1 and 2:1 ratio of omega–6:omega–3 fatty acids for producing oil with an extended shelf life for food products.

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

1944 ◽  
Vol 22f (6) ◽  
pp. 191-198 ◽  
Author(s):  
H. W. Lemon
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
High Temperature ◽  
Iodine Number ◽  
Spectral Method ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Naturally Occurring ◽  
Total Fatty Acids ◽  
Isomeric Acid

Linseed oil that has been hydrogenated to a plastic consistency is subject to a type of deterioration termed "flavour reversion" when heated to temperatures used in baking or frying. Investigation of the course of hydrogenation of linseed oil by the spectral method of Mitchell, Kraybill, and Zscheile (11) has indicated that linolenic acid is converted to an isomeric linoleic acid; this acid differs from naturally occurring linoleic acid in that the double bonds are in such positions that diene conjugation is not produced by high-temperature saponification. In a typical hydrogenation, the concentration of the isomeric acid increased to a maximum, at about iodine number 120, of 18% of the total fatty acids, and at iodine number 80, at which point the plasticity was similar to that of a commercial shortening, the concentration of the isomer was 13%. Evidence is presented that the isomeric linoleic acid in partially hydrogenated linseed oil is responsible for the unpleasant flavour that develops when the oil is heated.

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

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