scholarly journals Quantitative Trait Loci and Candidate Genes Associated with Fatty Acid Content of Watermelon Seed

2014 ◽  
Vol 139 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Geoffrey Meru ◽  
Cecilia McGregor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Watermelon Seed

Seed oil percentage (SOP) and fatty acid composition of watermelon (Citrullus lanatus) seeds are important traits in Africa, the Middle East, and Asia where the seeds provide a significant source of nutrition and income. Oil yield from watermelon seed exceeds 50% (w/w) and is high in unsaturated fatty acids, a profile comparable to that of sunflower (Helianthus annuus) and soybean (Glycine max) oil. As a result of novel non-food uses of plant-derived oils, there is an increasing need for more sources of vegetable oil. To improve the nutritive value of watermelon seed and position watermelon as a potential oil crop, it is critical to understand the genetic factors associated with SOP and fatty acid composition. Although the fatty acid composition of watermelon seed is well documented, the underlying genetic basis has not yet been studied. Therefore, the current study aimed to elucidate the quality of watermelon seed oil and identify genomic regions and candidate genes associated with fatty acid composition. Seed from an F2 population developed from a cross between an egusi type (PI 560023), known for its high SOP, and Strain II (PI 279261) was phenotyped for palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2). Significant (P < 0.05) correlations were found between palmitic and oleic acid (0.24), palmitic and linoleic acid (–0.37), stearic and linoleic acid (–0.21), and oleic and linoleic acid (–0.92). A total of eight quantitative trait loci (QTL) were associated with fatty acid composition with a QTL for oleic and linoleic acid colocalizing on chromosome (Chr) 6. Eighty genes involved in fatty biosynthesis including those modulating the ratio of saturated and unsaturated fatty acids were identified from the functionally annotated genes on the watermelon draft genome. Several fatty acid biosynthesis genes were found within and in close proximity to the QTL identified in this study. A gene (Cla013264) homolog to fatty acid elongase (FAE) was found within the 1.5-likelihood-odds (LOD) interval of the QTL for palmitic acid (R2 = 7.6%) on Chr 2, whereas Cla008157, a homolog to omega-3-fatty acid desaturase and Cla008263, a homolog to FAE, were identified within the 1.5-LOD interval of the QTL for palmitic acid (R2 = 24.7%) on Chr 3. In addition, the QTL for palmitic acid on Chr 3 was located ≈0.60 Mbp from Cla002633, a gene homolog to fatty acyl- [acyl carrier protein (ACP)] thioesterase B. A gene (Cla009335) homolog to ACP was found within the flanking markers of the QTL for oleic acid (R2 = 17.9%) and linoleic acid (R2 = 21.5%) on Chr 6, whereas Cla010780, a gene homolog to acyl-ACP desaturase was located within the QTL for stearic acid (R2 = 10.2%) on Chr 7. On Chr 8, another gene (Cla013862) homolog to acyl-ACP desaturase was found within the 1.5-LOD interval of the QTL for oleic acid (R2 = 13.5%). The genes identified in this study are possible candidates for the development of functional markers for application in marker-assisted selection for fatty acid composition in watermelon seed. To the best of our knowledge, this is the first study that aimed to elucidate genetic control of the fatty acid composition of watermelon seed.

scholarly journals The study of the fatty acid composition of common lilac flowers of “Madame Lemoine” variety

2021 ◽  
pp. 33-36
Author(s):  
Аndrii Popyk ◽  
Viktoriia Kyslychenko ◽  
Viktoriia Velma
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Quantitative Content ◽  
Common Lilac

An important place in human nutrition is occupied by omega-3, omega-6 and omega-9 fatty acids (FA). They have different effects on the human body and play a significant role in the appearance and the course of some diseases (for example, cardiovascular system, gastrointestinal tract, cancer, obesity, etc.). The aim. To study the qualitative composition and the quantitative content of fatty acids in Common Lilac (Syringa vulgaris) flowers of “Madame Lemoine” variety. Materials and methods. The fatty acid composition was studied by gas chromatography based on the formation of methyl esters of fatty acids and their subsequent determination. Results and discussion. The presence and the quantitative content of 15 fatty acids have been determined. Among them, 13 FA have been identified, namely 6 saturated fatty acids and 7 unsaturated fatty acids. The total amount of saturated fatty acids (54.65 %) significantly predominates over unsaturated fatty acids (34.81 %). Palmitic acid dominates among saturated FA (39.83 %). Linoleic acid has the highest percent among unsaturated FA (13.75 %). Conclusions. For the first time the composition of fatty acids in Common Lilac flowers of “Madame Lemoine” variety has been studied. The raw material accumulates saturated fatty acids in a significant number. Palmitic acid (C 16 : 0) – 39.83 % and linoleic acid (C 18 : 2) – 13.75 % are the dominant acids

Composition of Phospholipids in Seed Oil of Jojoba (Simmondsia chinensis [Link], Schneider)

1982 ◽  
Vol 37 (11-12) ◽  
pp. 1286-1287 ◽  
Author(s):  
Paul-Gerhard Gülz ◽  
Claudia Eich
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Simmondsia Chinensis ◽  
Jojoba Oil

Abstract Phospholipids from Jojoba oil were isolated in amounts of 0.16%. The following phospholipids were identified: phosphatidylcholine 45%, phosphatidylethanolamine 38%, phosphatidylinositol 10% and phosphatidylglycerol 7%. The fatty acid composition is similar in all individual phos­ pholipids. Palmitic acid and oleic acid are the dominating fatty acids.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

FATTY ACID COMPOSITION OF SERUM LIPIDS IN HYPER- AND HYPOTHYROIDISM

1972 ◽  
Vol 71 (1) ◽  
pp. 62-72 ◽  
Author(s):  
Knut Kirkeby
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Serum Lipids ◽  
Unsaturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
High Linoleic Acid ◽  
Absolute Concentrations

ABSTRACT The fatty acid composition of cholesterol esters, phospholipids, and triglycerides of the serum has been studied in groups of hyperthyroid and hypothyroid women and also in control material matched for age. In hyperthyroidism, a decrease in the proportions of linoleic acid and an increase in the proportions of some saturated and mono-unsaturated fatty acids were observed. When absolute concentrations were considered, it appeared that the decrease in linoleic acid was almost equivalent to the entire decrease in total fatty acids in the serum of the hyperthyroid patients. In hypothyroidism no changes were noted in the proportions of linoleic, saturated and mono-unsaturated fatty acids, and the absolute concentrations reflected the general increase in serum lipids. It is believed that these findings may be explained by the changes in lipid turnover which are known to occur in disturbances of thyroid function. In hyperthyroidism, they lead to a linoleic acid deficiency, while a sparing effect must be operating in hypothyroidism. The finding of relatively high linoleic acid values combined with hyperlipaemia in hypothyroidism seems to be characteristic of the condition, since other types of hyperlipaemia are almost invariably combined with low percentages of linoleic acid. Results regarding arachidonic and eicosatrienoic acid are consistent with increased synthesis in hyperthyroidism, and decreased synthesis in hypothyroidism.

scholarly journals Nutrients, fatty acid composition and antioxidant activity of the flowers and seed oils in wild populations of Paeonia ludlowii

2019 ◽  
pp. 206
Author(s):  
Jie Li, Zai-Hua Wang
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Seed Oils ◽  
Wild Populations ◽  
The Impact

Wild Paeonia ludlowii is considered as a traditional ornamental plant, but its flowers and seed oils are edible with important economic values, and the variation of nutrients, fatty acid composition in wild populations is scarcely known. Flowers and seeds of P. ludlowii were collected from two wild populations for evaluating the nutrients in flowers, composition of fatty acids in seed oils and the antioxidant activity. The flowers contained high composition of proteins, carbohydrates, amino acids, total flavonoids, phenolic compounds and essential minerals. Seed oil yield reached up to 21.95% using supercritical CO2 fluid extraction, and it contained 14 fatty acids (up to 93.35 g/100g seed oil), especially the unsaturated fatty acids (oleic acid, linoleic acid and α-linolenic acid) was up to 88.69% with low ω6/ω3 ratios of 0.58. The antioxidant capacity can be arranged in the order of trolox > flower extracts > seed oil according to the DPPH and ABTS free radical assay. Contents of nutrient in flowers and fatty acids in seed oils were significantly different between two wild populations due to the impact of different growing environments. These results indicate that flowers and seed oils of P. ludlowii are potential food resources in human diets.

scholarly journals Changes of the fatty acid composition of sprouts during germination

2010 ◽  
pp. 89-92
Author(s):  
Melinda-Rita Márton ◽  
Sándor Szép ◽  
Zsolt Mándoki ◽  
Melinda Tamás ◽  
Salamon Rozália Veronika ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content

During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals The influence of agro-climatic conditions on the fatty acid composition of soybeans of the northern ecotype

2021 ◽  
pp. 9-12
Author(s):  
Marina Evgenievna Belyshkina ◽  
Tamara Petrovna Kobozeva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Field Experiments ◽  
Unsaturated Fatty Acids ◽  
Climatic Factors ◽  
World Health ◽  
Soybean Seeds

In terms of biological value and quality, soy fat meets the standard of the Food and Agriculture Organization of the United Nations and the World Health Organization. The aim of the study was to identify agro-climatic factors that affect the fatty acid composition of soybean seeds of the northern ecotype and to determine the variety that most corresponds to the group of food fat quality. Field experiments were conducted in 2017–2019 in the Ryazan region at the experimental base of the Institute of Seed Production and Agricultural Technologies-a branch of the FGBNU FNAC VIM. Varieties and forms of soybeans of the northern ecotype – Light, Mageva, Okskaya and M-52-were selected as objects of research. The results of the study. The average yield of soybean seeds for three years of research was from 1.81 to 2.57 t / ha for varieties, the fat content in the seeds was 19.4–21.5 %, the total harvest was 357–548 kg/ha. The fat of soybean seeds of varieties and forms of the northern ecotype contained 11.36–11.43 % palmitic acid and significantly less oleic acid-7.43–11.27 %. While in traditional varieties, the values of these indicators were 9.75 % and 24.80 %, respectively. In conditions of sufficient moisture (2017), the predominance of saturated palmitic acid in the fatty acid composition of seeds was observed, and in dry years (2018–2019) – unsaturated fatty acids – oleic, linoleic and linolenic, their sum was 73 % in dry years, with sufficient moisture – 67 %. Better illumination of the upper tiers of plants contributed to the activation of the synthesis of unsaturated fatty acids. It was found that, according to the fatty acid composition, the Light soy variety is more close to the varieties of soy for food purposes.

scholarly journals (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

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