The Chemical Composition of Cuticular Lipids from Dragonflies (Odonata)

1979 ◽  
Vol 34 (7-8) ◽  
pp. 498-502 ◽  
Author(s):  
Jürgen Jacob ◽  
Hans-Peter Hanssen
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Free Fatty Acids ◽  
Cuticular Lipids ◽  
Insect Order ◽  
Chain Lengths ◽  
Fatty Acids And Alcohols

The cuticular lipids of 4 species (Aeschna grandis, A. mixta, Sympetrum sanguineum, S. danae) of the insect order Odonata (dragonflies) have been analysed. Alkanes, triglycerides, and free fatty acids predominate and minor amounts of monoester waxes have been detected. Among the hy­drocarbons unbranched odd-numbered (56 - 66%) predominate, followed by monometnyl-alkanes with the branch in the middle of molecule (11 - 19%), 3-methylalkanes (7 - 15%), and 2-me­thyl-alkanes (1 - 13%). Moreover, alkanes (1 - 12%) were detected. The composition of triglyceri­des and free fatty acids were very similar with 14 : 0, 16 : 0, 18 : 0, 16 : 1. 18 : 1 and 18 : 2 being main constituents. Ester waxes were composed of unbranched and predominantly even-numbered fatty acids and alcohols with chain lengths C14- C30. The results are discussed from a chemotaxonomic viewpoint. Similarities of the integumental lipjids from Odonata and Plecoptera were found.

Chemical Composition of the Secretion from the Anal Sacs of Civettictis civetta (Schreber, 1776)

1983 ◽  
Vol 38 (5-6) ◽  
pp. 497-500 ◽  
Author(s):  
Jürgen Jacob ◽  
Harald Schliemann
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Free Fatty Acids ◽  
Functional Significance ◽  
Volatile Components ◽  
Cholesterol Esters ◽  
Anal Sac Secretion ◽  
Anal Sac ◽  
Chain Lengths ◽  
Anal Sacs

The chemical composition of the secretion from the anal sacs of a female of Civettictis civetta is analysed using gas- liquid chromatographical and mass spectrometrical tech­niques. The secretion mainly consists of cholesterol esters, monoester waxes, cholesterol, and free fatty acids of chain lengths not under C12; highly volatile components were not traceable. The functional significance of the anal sac secretion is discussed. `

Development of an Assay to Determine the Amount of Ca-Fatty Acid Soaps in Feces

2020 ◽  
Author(s):  
Natascha Stroebinger ◽  
Shane M Rutherfurd ◽  
Sharon J Henare ◽  
Paul J Moughan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Room Temperature ◽  
Degree Of Saturation ◽  
Acid Soap ◽  
Fatty Acid Salts ◽  
Almost All ◽  
Chain Lengths ◽  
Acid Salts

Abstract Background The quantification of fecal Ca-fatty acid soaps is important to understand how fatty acids behave in the gastrointestinal tract. Objective As current methods to extract Ca-fatty acid soaps from feces give low recoveries an accurate assay to determine the amount of fatty acid soaps in feces was developed. Method Ca-fatty acid soaps are determined indirectly after non-soap fatty acid compounds have been extracted from the feces. Synthetic Ca-fatty acid soaps of different chain lengths (C12–C18) and degree of saturation (C18:0–C18:2) were incubated with several solvents to find the solvents that least-solubilize the Ca-fatty acid soaps. A three-step extraction was devised using extractions with hexane, hexane-isopropanol and water either at room temperature or at 60°C, 37°C, or 80°C, respectively. Feces were spiked with free fatty acids, Ca-fatty acid soaps, Na-fatty acid salts, and phospholipids. Results All of the free fatty acids and phospholipids and almost all of the Na-fatty acid salts were removed and 98% of Ca-lauric acid soap, 99% of Ca-stearic acid soap, and 93% of oleic acid soap were recovered. Conclusions The method is suitable for determining fatty acids in the form of Ca-fatty acid soaps in feces. Highlights New method to determine fecal Ca-fatty acid soaps. Consistent and high recovery of fatty acid-soaps.

Chemical composition of epicuticular wax in cabbage plants grown in vitro

1984 ◽  
Vol 62 (1) ◽  
pp. 74-77 ◽  
Author(s):  
Ellen Sutter
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polar Compounds ◽  
Epicuticular Wax ◽  
Secondary Alcohols ◽  
Primary Alcohols ◽  
Polar Components ◽  
Chain Lengths ◽  
Intensity Characteristic

The chemical composition of epicuticular wax from cabbage plants grown in vitro was compared with that from plants grown in a greenhouse. There was a greater percentage of polar compounds (fatty acids, primary alcohols, aldehydes, and esters) and less alkanes and secondary alcohols in wax from cultured plants relative to those from greenhouse plants. Homologues in each class were more evenly distributed and had a greater range of chain lengths in wax from cultured plants. The high proportion of polar components in wax from cultured plants might be a factor in water loss when the plants are transferred to the greenhouse. Possible explanations for the altered wax composition in plants grown in vitro include increased relative humidity and decreased light intensity characteristic of in vitro conditions.

scholarly journals 369 Relationship Between Ethylene Production and Accumulation of Cuticular Constituents in `Delicious' Apples During Fruit Ripening at Room Temperature

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 507C-507 ◽  
Author(s):  
Zhiguo Ju ◽  
William J. Bramlage
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Room Temperature ◽  
Developmental Changes ◽  
Ethylene Synthesis ◽  
Fruit Peel ◽  
Carbohydrate Polymers ◽  
Fatty Acids And Alcohols

Developmental changes in total cuticle and cuticular constituents were studied with `Delicious' fruit. Total wax (0.31 mg/cm2) and total cutin (0.54 mg/cm2, including carbohydrate polymers) were low in young fruit. They increased during fruit growth and reached 1.41 and 2.47 mg/cm2 of fruit peel at harvest, respectively. During fruit ripening at 20 °C, total cutin did not change, but total wax increased rapidly and reached 2.15 mg•cm-2 at 6 weeks. The increase of cuticular wax paralleled the increase of internal ethylene in fruit. Wax was separated by column chromatograph into four portions, hydrocarbons and wax esters, free alcohols, free fatty acids, and diols. More than half of the diols was ursolic acid. During fruit development, more hydrocarbons and diols accumulated in cuticle than free fatty acids and alcohols. During fruit ripening, all of the four portions increased, coincident with the climacteric rise in ethylene, but the increase rates of free fatty acids and alcohols were higher than those of other portions. Aminoethoxyvinylglycine (AVG, 220 mg•L-1) preharvest treatment inhibited internal ethylene synthesis to below 0.5 μL•L-1 during 6 weeks at 20 °C, and also inhibited wax accumulation. Ethephon (200 mg/L) preharvest treatment increased ethylene production and accelerated wax accumulation. α-farnesene accumulation coincided with increased internal ethylene and paralleled free fatty acid and alcohol accumulation.

The Anal Sac Secretion of Viverrids from the Genus Genetta

1986 ◽  
Vol 41 (3) ◽  
pp. 325-336 ◽  
Author(s):  
Jürgen Jacob ◽  
Harald Schliemann
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
Chemical Composition ◽  
Free Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Anal Sac Secretion ◽  
Anal Sac ◽  
Anal Sacs

The chemical composition of the secretions from the anal sacs of three species from the genus Genetta has been analysed by means of gas-liquid chromatography and mass spectrometry. The main constituents of the secretion are free fatty acids, hydrocarbons, mono- and diester waxes, triglycerides, alkane diols, and free alcohols. Composition of the secretion in the three species is fundamentally similar, but there are some remarkable quantitative differences of the components m entioned. Some of the alkane-1,2-diols in these secretions have never been found before in nature.

The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese

1976 ◽  
Vol 43 (1) ◽  
pp. 117-125 ◽  
Author(s):  
B. A. Law ◽  
Marisi Castañón ◽  
M. Elisabeth Sharpe
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Free Fatty Acids ◽  
Raw Milk ◽  
Methyl Ketones ◽  
Gram Negative ◽  
Fresh Cheese ◽  
Cheese Curd ◽  
Bacterial Groups ◽  
Made In

SummaryDifferences in flavour scores and in the concentrations of free fatty acids, methyl ketones and H2S were measured in Cheddar cheeses containing various groups of non-starter bacteria or starter streptococci alone, made under controlled bacteriological conditions by the aseptic vat technique. The non-starter bacteria were made up of lactobacilli, leuconostocs, pediococci, micrococci and Gram-negative rods isolated in commercial creameries from raw milk or fresh cheese curd. These were added to the experimental cheese as single groups or as complete floras (reference floras). Several bacterial groups influenced the measured concentrations of the flavour compounds, but flavour differences were not correlated with these chemical differences. Only cheese containing a curd-derived whole reference flora or cheese made in open vats in the N.I.R.D. Experimental Dairy had significantly better flavour than starter-only cheese, but this improvement was not attributable to any particular group of bacteria.

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