scholarly journals Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1778
Author(s):  
Sewalem Tsehay ◽  
Rodomiro Ortiz ◽  
Mulatu Geleta ◽  
Endashaw Bekele ◽  
Kassahun Tesfaye ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Mineral Content ◽  
Genotypic Variation ◽  
Human Nutrition ◽  
Oilseed Crop ◽  
Oleic Acid Content ◽  
Seed Protein Concentration ◽  
Cultivation Environment

The aim of this study was to evaluate the potential of noug as a source for human nutrition. Diverse noug genotypes were evaluated for their content and/or composition of total lipids, fatty acids, proteins, and minerals using standard methods. The total lipid content (32.5–45.7%) and the proportion of an essential fatty acid, linoleic acid (72.2–77.8%), were high in noug, compared to other oilseed crops. The proportion of oleic acid, a monounsaturated fatty acid, was low in noug (5.2–9.2%). The breeding objective of increasing the oleic acid level in the highland, where noug is mainly cultivated, was limited, as the content of this acid was low in this environment. The seed protein concentration (25.4–27.5%) and mineral content were mainly affected by the cultivation environment, as the high temperature increased the amount of protein, whereas the soil condition was a major factor in the variation of the mineral content. Thus, noug is a unique crop with a high seed oil content, of which a high proportion is linoleic acid. With the exception of the seed oleic acid content, when grown in low-altitude areas, the genotypic variation contributes less than the cultivation environment to the nutritional attributes of noug. Hence, high-oleic-acid noug for lowland production can be targeted as a breeding goal.

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.

Genetic insights into fatty acid components of traditional Indian rice (Oryza sativa L.) landraces from Chhattisgarh

2020 ◽  
Vol 79 (04) ◽  
Author(s):  
Parmeshwar K. Sahu ◽  
Suvendu Mondal ◽  
Deepak Sharma ◽  
Richa Sao ◽  
Vikash Kumar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Oryza Sativa L ◽  
Principal Component ◽  
Oleic Acid Content ◽  
Rice Varieties ◽  
Rice Landraces

Knowledge about the contents and type of fatty acids (FAs) in rice bran is beneficial, particularly from a nutritional and health standpoint. An experiment was conducted to assess the genetic variability and diversity for FA components in 215 rice landraces during kharif 2015 and kharif 2016 by following the RCB design with two replications. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) were the major fatty acids ranging from 12.59% to 20.25%, 37.60% to 49.17% and 31.55% to 44.67%, respectively. Analysis of variance revealed significant differences in all the FA components except for linolenic acid. Results showed that environmental factors play a significant impact on the expression of FA contents. Fatty acid components showed intermediate to low genotypic and phenotypic coefficient of variation, intermediate to high heritability and low to moderate genetic advance as percent of the mean. Oleic acid content was negatively correlated with palmitic acid, stearic acid, and linoleic acid contents. Principal component analysis and cluster analysis discriminated the 215 rice landraces into five main groups with a major contribution of oleic acid, linoleic acid, and palmitic acid contents. Landraces Kadamphool, Ratanchudi and Bathrash possessed the highest amount of oleic acid/linoleic acid ratio. Information generated through this study will be functionally useful in developing rice varieties having high-quality bran oil.

scholarly journals Construction and Analysis of GmFAD2-1A and GmFAD2-2A Soybean Fatty Acid Desaturase Mutants Based on CRISPR/Cas9 Technology

2020 ◽  
Vol 21 (3) ◽  
pp. 1104 ◽  
Author(s):  
Nan Wu ◽  
Qiang Lu ◽  
Piwu Wang ◽  
Qi Zhang ◽  
Jun Zhang ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Double Mutant ◽  
Fatty Acid Desaturase ◽  
Linoleic Acid Content ◽  
Oleic Acid Content ◽  
Editing Efficiency

The soybean fatty acid desaturase family is composed of seven genes, but the function of each gene has not been reported. Bioinformatics was used to analyse the structure of genes in this family, as well as the correlation between Δ12-fatty acid desaturase II (FAD2) expression and oleic acid content on different days after flowering of soybean. In the present study, CRISPR/Cas9 technology was used to construct single and double mutant knockout vectors of functional genes in the FAD2 family. Analysis of the molecular biology and expression patterns of genes in the FAD2 family, namely, GmFAD2-1A (Glyma.10G278000) and GmFAD2-2A (Glyma.19G147300), showed that they had little homology with other soybean FAD2 genes, and that their function was slightly changed. Sequencing of the target showed that the editing efficiency of the GmFAD2-1A and GmFAD2-2A genes was 95% and 55.56%, respectively, and that the double mutant editing efficiency was 66.67%. The mutations were divided into two main types, as follows: base deletion and insertion. A near-infrared grain analyser determined the following results: In the T2 generation, the oleic acid content increased from 17.10% to 73.50%; the linoleic acid content decreased from 62.91% to 12.23%; the protein content increased from 37.69% to 41.16%; in the T3 generation, the oleic acid content increased from 19.15% to 72.02%; the linoleic acid content decreased from 56.58% to 17.27%. In addition, the protein content increased from 37.52% to 40.58% compared to that of the JN38 control variety.

scholarly journals Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

2020 ◽  
Vol 147 ◽  
pp. 03009
Author(s):  
A Suhaeli Fahmi ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sensory Analysis ◽  
Cholesterol Content ◽  
Deep Frying ◽  
Oleic Acid Content

Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage. In this research, deep frying and roasting method were compared. Fresh catfish (Clarias gariepinus) were used as raw material, after steamed and mixed with condiments, then mixed dough were processed with the treatments (roasted on pan or deep fried with frying oil). Cholesterol content was tested by Bohac test. Fatty acid composition was analyzed with Gas Chromatography. Roasted abon ikan contained moisture, fat and protein about 9.94%, 22.39% and 29.66% respectively while fried abon ikan contained about 4.98%, 23.19% and 27.50% respectively. Roasted abon ikan contained cholesterol about 0.28 mg/g and fried abon ikan contained about 0.74 mg/g. Fatty acid profile analysis show that in both samples unsaturated fatty acid were dominated by oleic acid and linoleic acid while saturated fatty acid were dominated by palmitic acid. Roasted abon ikan were lower in palmitic acid and oleic acid content but higher in palmitoleic acid and linoleic acid. Sensory analysis showed that roasted abon ikan gave better texture, flavor and odor while deep fried abon ikan was better in appearance.

scholarly journals THE INFLUENCE OF YIELD ON FATTY ACID COMPOSITION OF PECAN NUTS

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 432d-432
Author(s):  
J.B. Storey ◽  
L.J. Grauke ◽  
Laurence Sistrunk ◽  
Tommy E. Thompson
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Oleic Acid Content ◽  
High Quality ◽  
Kernel Color

Four cultivars of pecan [Carya illinoinensis (Wangenh.) K. Koch] were studied for 3 years to determine if variations in yield influence fatty acid composition of kernels. Trees used in the study are part of the U.S. Dept. of Agriculture, Agricultural Research Service Historical Block, a test orchard planted in randomized block design with four blocks, having one single-tree replication per block and containing 36 cultivars. Four trees of each of four cultivars (`Cheyenne', `Mohawk', `Pawnee', and `Osage') were used in this test. Trees were in their 5th to 7th leaf from grafting and showed patterns of increasing yield over time for each cultivar. `Osage' was earliest to mature nuts each year and produced nuts with the lowest linoleic acid content. `Cheyenne' was latest to mature nuts and had nuts with the highest linoleic acid content. Oleic acid composition varied with yield in `Osage' and `Pawnee': as yield (kilogram/square decimeter trunk area) increased, oleic acid content decreased. Kernel color, as determined by a Hunter LabScan 5100 Spectrocolorimeter, varied in relation to fatty acid composition for `Osage' and `Pawnee': as oleic acid content increased, kernel lightness decreased. High oleic acid content and light kernel color are associated with high-quality pecans. The pattern of decreasing oleic acid content associated with increasing kernel lightness raises questions concerning the role kernel color evaluation should play in selecting high-quality pecan cultivars.

scholarly journals TILLING-by-Sequencing+ Reveals the Role of Novel Fatty Acid Desaturases (GmFAD2-2s) in Increasing Soybean Seed Oleic Acid Content

Cells ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1245
Author(s):  
Naoufal Lakhssassi ◽  
Valéria Stefania Lopes-Caitar ◽  
Dounya Knizia ◽  
Mallory A. Cullen ◽  
Oussama Badad ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Edible Oils ◽  
Fatty Acid Desaturase ◽  
Soybean Seed ◽  
Oleic Acid Content ◽  
Fatty Acid Production ◽  
Tilling By Sequencing

Soybean is the second largest source of oil worldwide. Developing soybean varieties with high levels of oleic acid is a primary goal of the soybean breeders and industry. Edible oils containing high level of oleic acid and low level of linoleic acid are considered with higher oxidative stability and can be used as a natural antioxidant in food stability. All developed high oleic acid soybeans carry two alleles; GmFAD2-1A and GmFAD2-1B. However, when planted in cold soil, a possible reduction in seed germination was reported when high seed oleic acid derived from GmFAD2-1 alleles were used. Besides the soybean fatty acid desaturase (GmFAD2-1) subfamily, the GmFAD2-2 subfamily is composed of five members, including GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E. Segmental duplication of GmFAD2-1A/GmFAD2-1B, GmFAD2-2A/GmFAD2-2C, GmFAD2-2A/GmFAD2-2D, and GmFAD2-2D/GmFAD2-2C have occurred about 10.65, 27.04, 100.81, and 106.55 Mya, respectively. Using TILLING-by-Sequencing+ technology, we successfully identified 12, 8, 10, 9, and 19 EMS mutants at the GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E genes, respectively. Functional analyses of newly identified mutants revealed unprecedented role of the five GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E members in controlling the seed oleic acid content. Most importantly, unlike GmFAD2-1 members, subcellular localization revealed that members of the GmFAD2-2 subfamily showed a cytoplasmic localization, which may suggest the presence of an alternative fatty acid desaturase pathway in soybean for converting oleic acid content without substantially altering the traditional plastidial/ER fatty acid production.

scholarly journals Comparison of Oil Content and Fatty Acid Profile of Ten NewCamellia oleiferaCultivars

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Chunying Yang ◽  
Xueming Liu ◽  
Zhiyi Chen ◽  
Yaosheng Lin ◽  
Siyuan Wang
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Oil Content ◽  
Palmitoleic Acid ◽  
Eicosenoic Acid ◽  
Camellia Oleifera ◽  
Average Ratio ◽  
Mature Seeds ◽  
New Cultivars

The oil contents and fatty acid (FA) compositions of ten new and one wildCamellia oleiferavarieties were investigated. Oil contents in camellia seeds from newC. oleiferavaried with cultivars from 41.92% to 53.30% and were affected by cultivation place. Average oil content (47.83%) of dry seeds from all ten new cultivars was almost the same as that of wild commonC. oleiferaseeds (47.06%). NewC. oleiferacultivars contained similar FA compositions which included palmitic acid (C16:0, PA), palmitoleic acid (C16:1), stearic acid (C18:0, SA), oleic acid (C18:1, OA), linoleic acid (C18:2, LA), linolenic acid (C18:3), eicosenoic acid (C20:1), and tetracosenoic acid (C24:1). Predominant FAs in mature seeds were OA (75.78%~81.39%), LA (4.85%~10.79%), PA (7.68%~10.01%), and SA (1.46%~2.97%) and OA had the least coefficient of variation among different new cultivars. Average ratio of single FA of ten artificialC. oleiferacultivars was consistent with that of wild commonC. oleifera. All cultivars contained the same ratios of saturated FA (SFA) and unsaturated FA (USFA). Oil contents and FA profiles of new cultivars were not significantly affected by breeding and selection.

Variability of Seed Fatty Acid Composition to Growing Degree-Days in High Oleic Acid Sunflower Genotypes

Helia ◽  
2015 ◽  
Vol 38 (62) ◽  
Author(s):  
Claudio Ferfuia ◽  
Maurizio Turi ◽  
Gian Paolo Vannozzi
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Inbred Line ◽  
Acid Content ◽  
Growing Degree Days ◽  
Environment Interaction ◽  
Oleic Acid Content ◽  
Degree Days

AbstractHigh temperature enhances the oleic acid content in the oil of normal cultivars but conflicting results are reported on temperature effects on oleic acid content in HO cultivars: either no effect or an increase in oleic acid content with temperature. To investigate the effects of temperature on HO genotypes under natural field conditions, a three-year field trial was conducted using two sowing dates and three HO genotypes (two inbred lines and one hybrid). To compare our results with previous works, growing degree-days (GDD) were computed (base temperature=6°C). GDD accumulated during the “flowering – 25 days after flowering” period influenced fatty acid composition of seed. Oleic and linoleic acid contents were affected by accumulated GDD in two HO genotypes (one inbred line and the hybrid). There was an increase of about 3% in oleic acid content as response to more high GDD accumulated. Their content was not modified by GDD in the other inbred line. There was a genotype×environment interaction that we suppose depending on modifier genes. These genetic factors affected oleic acid content. This indicated the importance of breeding targeted to select hybrids with a stable oleic acid content and higher than 90%. Saturated fatty acids (palmitic and stearic) were also influenced by temperature, and there was genetic variability among genotypes.

Effect of Resin Components on the Reversion Process of Sulfur-Vulcanized Guayule Rubber

1986 ◽  
Vol 59 (5) ◽  
pp. 800-808 ◽  
Author(s):  
James M. Sloan ◽  
Michael J. Maghochetti ◽  
Walter X. Zukas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Naturally Occurring

Abstract An effort to characterize the reversion process of guayule rubber when naturally-occurring guayule resin components are present has shown that these components act as a reversion-retarding material. The amount of reversion resistance varies as a function of temperature, concentration, and type of fatty acid. Of the three fatty acids used, linoleic acid, stearic acid, and oleic acid, linoleic acid performed the best for reversion resistance, followed by stearic acid, then oleic acid. When the temperature was increased 10°C, an increase of 15% reversion was observed. This held true for the three temperatures studied. In addition, the amount of reversion improvement upon addition was 20% reversion. In the case of curing at 150°C, this resulted in 0% reversion. The 20% resistance improvment was consistent for the 3 temperatures studied.

Enzymatische Aspekte zur Biosynthese des Blatt-Cutins bei Gasteria verricuosa-Blättern nach Verletzung

1963 ◽  
Vol 18 (1) ◽  
pp. 67-79 ◽  
Author(s):  
Wolfgang Heinen ◽  
Ingeborg V. D. Brand
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Mode Of Action ◽  
Saturated Fatty Acids ◽  
Late Phase ◽  
Acid Oxidase ◽  
Enzymatic Assays ◽  
Microscopic Studies

1. Three fatty acid oxidizing enzymes, stearic and oleic acid oxidase as well as lipoxidase have been shown to be present in leaves of Gasteria verricuosa.2. By following the activity of these enzymes after injury we considered that they are involved in cutin synthesis which takes place at the wounded top of the leaf.3. Comparing the activity near the wounded part and the untreated inner sphere of the leaf lead to the conclusion that two of the oxidases (stearic and oleic oxidase) serve as substrate donors for lipoxydase by converting stearic into oleic and the latter into linoleic acid.4. Since the level of polyenic acids in leaves is high in comparison to saturated fatty acids, the activity of stearic and oleic oxidase only increases in the late phase of cutin synthesis, while lipoxydase is highly activated at the top directly after wounding and in the inner part of the leaf 3 - 4 weeks after cutin synthesis has started. At the same time pectinase shows its highest activity, suggesting that the formation of the pectic layer is secondary to the formation of cutin.5. Simultaneously to the enzymatic assays, cutin formation was followed by macro- and microscopic studies.6. The mode of action of lipoxydase and the interrelationship of the oxidizing enzymes in the formation of cutin are discussed and a formula for the structure of Gasteria cutin is given.7. According to the data presented here and the results obtained from literature, a possible scheme for cutin synthesis is given.

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