CULTIVATION OF COTTON IN CHINA AND IRAN WITH CONSIDERING BIOLOGICAL ACTIVITIES AND ITS HEALTH BENEFITS

Cotton (Gossypium L.) is one of the most important commercial crops and it is famous as white gold. Cotton has a diversity of applications, principally medicinal and many other usages, such as pigments, derivatives for cattle feed, different uses of the oil extracts and etc. Cottonseed oil has a ration of 2:1 of polyunsaturated to saturated fatty acids and generally consists of 65-70% unsaturated fatty acids, including 18-24% monounsaturated (oleic) and 42-52% polyunsaturated (linoleic), and 26-35% saturated (palmitic and stearic). The most important health benefits of cotton is treat respiratory diseases, treat skin problems, treat wounds, beneficial for breastfeeding mothers, a good cure for rat bite, an appropriate cure for scorpion bite, for joint and eye pains, for swollen legs, for removing bacteria in teeth, and alternative medicine for various diseases such as cancer, HIV and etc. Cotton seed oil mostly extracted from Gossypium hirsutum and Gossypium herbaceum, that are also grown for cotton fiber and animal feed. Gossypol is one of the most effective ingredients, both in traditional pharmaceutical practices and alternative modern medicinal preparations. It is a toxic polyphenolic bisesquiterpene, which may have antifertility and antiviral properties. The obtained findings suggest potential of cotton as a natural resource in pharmaceutical industries.

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An Alternative Approach for the Synthesis of Sulfoquinovosyldiacylglycerol

Molecules ◽

10.3390/molecules26144275 ◽

2021 ◽

Vol 26 (14) ◽

pp. 4275

Author(s):

Tobias Sitz ◽

Hendrik Domey ◽

Judith Fischer ◽

Sascha Rohn

Keyword(s):

Fatty Acids ◽

Functional Foods ◽

Unsaturated Fatty Acids ◽

Biological Activities ◽

Saturated Fatty Acids ◽

Diverse Range ◽

Natural Sources ◽

Model Studies ◽

Alternative Approach ◽

Increasing Demand

Sulfoquinovosyldiacylglycerol (SQDG) is a glycolipid ubiquitously found in photosynthetically active organisms. It has attracted much attention in recent years due to its biological activities. Similarly, the increasing demand for vegan and functional foods has led to a growing interest in micronutrients such as sulfolipids and their physiological influence on human health. To study this influence, reference materials are needed for developing new analytical methods and providing enough material for model studies on the biological activity. However, the availability of these materials is limited by the difficulty to isolate and purify sulfolipids from natural sources and the unavailability of chemical standards on the market. Consequently, an alternative synthetic route for the comprehensive preparation of sulfolipids was established. Here, the synthesis of a sulfolipid with two identical saturated fatty acids is described exemplarily. The method opens possibilities for the preparation of a diverse range of interesting derivatives with different saturated and unsaturated fatty acids.

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

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.10587 ◽

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 %).

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Sweet white lupin: A potential crop for Ontario

Canadian Journal of Plant Science ◽

10.4141/cjps95-140 ◽

1995 ◽

Vol 75 (4) ◽

pp. 841-849 ◽

Cited By ~ 5

Author(s):

S. Brebaum ◽

G. J. Boland

Keyword(s):

Fatty Acids ◽

Crop Production ◽

Management Practices ◽

Unsaturated Fatty Acids ◽

Animal Feed ◽

Saturated Fatty Acids ◽

Lupinus Albus ◽

Critical Factor ◽

White Lupin ◽

Advantages And Disadvantages

Sweet white lupin (Lupinus albus) is an emerging crop in Ontario and, in 1993, up to 600 ha acres of lupin were planted. This crop is adapted to cool and moderately warm climates, is frost-resistant to −2 °C, requires sandy to loamy soils, requires inoculation with Bradyrhizobium sp. to achieve high yields, and improves soil structure and nutrients when included in a crop rotation. The crop requires 119–135 d to mature and is thermosensitive; both traits can reduce yield in seasons with unfavourable environments. The crop is not particularly competitive with weeds and effective weed control is a critical factor in crop production. Lupin is attacked by several pathogens and insects but knowledge on appropriate pest management practices needs to be improved. The harvested seed of sweet white lupin is primarily used as an on-farm source of protein. Seeds do not require heat treatment prior to being used as animal feed and can be included as a part of the protein component in the diets of ruminants, swine and poultry. High protein digestibility and high fibre content of lupin seeds can limit incorporation into the diets of ruminants and swine, respectively. Lupin can be beneficial in human diets because milk from lupin-fed animals contains more unsaturated fatty acids and less saturated fatty acids than milk from animals fed soybean meal. Sweet white lupin has several advantages and disadvantages as an emerging crop in Ontario, but additional research and development are needed. Key words: Lupin (sweet white), Lupinus albus

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CHEMICAL AND NUTRITIONAL CHARACTERIZATION OF PERILLA FRUTESCENS SEED OIL

The Libyan Journal of Pharmacy and Clinical Pharmacology ◽

10.5542/ljpcp.v3i0.v1i0.623012 ◽

2012 ◽

Vol 1 ◽

Author(s):

Mohammad Asif ◽

Guru Ram Das

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Perilla Frutescens ◽

Plant Oils ◽

Medicinal Uses ◽

And Control

Perilla frutescens seeds contain saturated fatty acids and unsaturated fatty acids which include the monounsaturated and polyunsaturated fatty acids. These seeds contain approximately 35-40% oil. The oil of Perilla frutescens contains ω-3 fatty acids (54-64%), ω-6 fatty acids (≈14%) and the ω-9 fatty acids (small amount). In comparing to other plant oils, Perilla oil contains one of the highest proportions of ω-3 fatty acids. These polyunsaturated fatty acids are the most beneficial to human health in prevention and control of various diseases like cardiovascular disorders, cancer, inflammation, rheumatoid arthritis etc. This review article describes briefly the benefits and the medicinal uses of Perilla frutescens seeds.

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Transcriptomics of developing wild sunflower seeds from the extreme ends of a latitudinal gradient differing in seed oil composition

10.1101/2021.06.08.447625 ◽

2021 ◽

Author(s):

Max Henry Barnhart ◽

Edward V McAssey ◽

Emily Dittmar ◽

John M. Burke

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Expression Patterns ◽

Differentially Expressed ◽

Regional Differentiation ◽

Oil Composition ◽

Seed Oil Composition

Seed oil composition, an important agronomic trait in cultivated sunflower, varies latitudinally across the native range of its wild progenitor. This pattern is thought to be driven by selection for a higher proportion of saturated fatty acids in southern populations compared to northern populations, likely due to the different temperatures experienced during seed germination. To investigate whether these differences in fatty acid composition between northern and southern populations correspond to transcriptional variation in the expression of genes involved in fatty acid metabolism, we sequenced RNA from developing seeds of sunflowers from Texas, USA and Saskatchewan, Canada (the extreme ends of sunflower's latitudinal range) grown in a common garden. Over 4,000 genes were found to be differentially expressed between Texas and Canada, including several genes involved in lipid metabolism. Many differentially expressed oil metabolism genes colocalized with known oil QTL. The genes producing stearoyl-ACP-desaturases (SAD) were of particular interest because of their known role in the conversion of fully saturated into unsaturated fatty acids. Two SAD genes were more highly expressed in seeds from Canadian populations, consistent with the observation of increased levels of unsaturated fatty acids in seeds from that region. We also constructed a gene co-expression network to investigate regional variation in network modules. The results of this analysis revealed regional differentiation for eight of twelve modules, but no clear relationship with oil biosynthesis. Overall, the differential expression of SAD genes offers a partial explanation for the observed differences in seed oil composition between Texas and Canada, while the expression patterns of other metabolic genes suggest complex regulation of fatty acid production and usage across latitudes.

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Effects of Genotype and Climatic Conditions on the Oil Content and Its Fatty Acids Composition of Carthamus tinctorius L. Seeds

Agronomy ◽

10.3390/agronomy11102048 ◽

2021 ◽

Vol 11 (10) ◽

pp. 2048

Author(s):

Kamel Zemour ◽

Ahmed Adda ◽

Amina Labdelli ◽

Abdelkader Dellal ◽

Muriel Cerny ◽

...

Keyword(s):

Fatty Acids ◽

High Temperatures ◽

Oil Content ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Carthamus Tinctorius ◽

Climatic Conditions ◽

Seed Oil Content ◽

Semi Arid

Safflower seeds provide an oil rich in mono and polyunsaturated fatty acids. Its adaptation to drought and high temperatures makes it an alternative for the development of oleaginous crops in semi-arid areas. This study examines the oil content and the chemical composition of seed oil from three safflower accessions (Gila, Halab, Touggourt) cultivated over three years (2015, 2016, and 2017) in a semi-arid area in Tiaret (West of Algeria). Under these semi-arid conditions, characterized by low rainfall and high temperatures, seed oil content remained relatively high and was composed mainly of unsaturated fatty acids, with their ratio to saturated fatty acids reaching an average value of 9. Seed oil content varies between 22.8% and 28.4% among the genotypes and throughout the three years. The extracted oil consists essentially of unsaturated fatty acids, linoleic and oleic acids, poly and monounsaturated, respectively. Their contents over the three years vary between 75% and 79.3% for linoleic acid and between 10.2% and 14.7% for oleic acid. The saturated fatty acids content of the oil reached a maximum value of 9%. They consist mainly of palmitic acid, of which the average genotypic content varies between 6.6% and 7.15% depending on all grown years. The results obtained may assist in better understanding the response of cultivars under rainfed conditions and could be helpful for breeders with regards to introduction into selection programs.

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Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study

Journal of Food Quality ◽

10.1155/2021/8813613 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Aleksandra J. Smorowska ◽

Anna K. Żołnierczyk ◽

Agnieszka Nawirska-Olszańska ◽

Józef Sowiński ◽

Antoni Szumny

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Biological Activities ◽

Saturated Fatty Acids ◽

Polyphenolic Compounds ◽

Raw Material ◽

Antidiabetic Activity ◽

Yellow Corn ◽

Blue Corn

The objective of this research was to designate and identify the profile of fatty acids, sterols, and polyphenol compounds and to demonstrate the antidiabetic activity, in blue corn extracts (BCE) in comparison with the yellow variant of this raw material. All of the maize lines, including the blue corn, were grown in Europe (southwestern part of Poland) and not in the place of origin (South America). In the extracts of the blue corn variety, eight anthocyanin compounds were isolated. The compound found in the largest amount was pelargonidin, followed by cyanidin-3-glucoside and other glycoside derivatives. Unsaturated fatty acids were the main ones found in the lipid fraction of blue and yellow corn, including linoleic acid and oleic acid. Saturated fatty acids, such as stearic and palmitic acid, were present in smaller amounts. The blue corn’s sterol profile was similar to other varieties of this corn, with β-sitosterol and campesterol occurring in the largest amount, alongside smaller amounts of stigmastanol and stigmasterol. The blue corn variety was characterized by a high content of polyphenolic compounds, which show several biological activities, including antidiabetic activity. The strongest in vitro antidiabetic effect was found in the blue corn lines. Among the polyphenolic compounds in both the blue and yellow corn varieties, in the largest amounts, were caffeic acid, procyanidin B2, and gallic acid. Despite the known and proven biological activity of polyphenolic compounds, the fat fraction showed the highest in vitro antidiabetic activity in the BCE studied.

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Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2019.11.2.03 ◽

2019 ◽

Vol 11 (2) ◽

pp. 168-173

Author(s):

Marijana Blažić ◽

Elizabeta Kralj ◽

Marija Agičić ◽

Irena Perković ◽

Ivana Kolić

Keyword(s):

Fatty Acids ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Cow Milk ◽

Lower Amount ◽

Pumpkin Seed ◽

Pumpkin Seed Oil ◽

The Impact ◽

Hard Cheese

Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caffeine and fatty acids. During the ageing period, the cheese was dipped into a sweet, freshly-prepared, high-quality coffee drink and coated with a mixture of milled coffee grains and cold pressed pumpkin seed oil to improve the sensory properties of the cheese, but also to improve its nutritional value. It is considered that treated cheese could have greater nutritional and pro-health properties then untreated cheese, due to nutritional and healing properties of pumpkin seed oil and coffee used during the maturation period. Pumpkin seed oil contains carbohydrates, minerals, proteins, and important unsaturated fatty acids, while coffee is rich in antioxidants and helps in the prevention of type 2 diabetes, Parkinson's and Alzheimer's disease, and high cholesterol. To determine the impact of the treatment, the fatty acid and caffeine contents were determined by the GC-FID and the UPLC-DAD method. The cheese treated with pumpkin seed oil and coffee had a higher amount of unsaturated fatty acids (UFA) and a lower amount of saturated fatty acids (SFA) than the untreated cheese. The proportions of long-chain UFA, such as the C18:2n6c (Omega 6) and the C18:3n3 (Omega 3), were higher in the treated cheese than those in the untreated cheese, as well as the C20:1, the C22:2 and the C24:1, which were not detected in the untreated cheese. Caffeine concentration in the treated cheese was 33.08 mg/L.

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Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species

Horticulturae ◽

10.3390/horticulturae7090275 ◽

2021 ◽

Vol 7 (9) ◽

pp. 275

Author(s):

Shrinivas Lamani ◽

Konerira Aiyappa Anu-Appaiah ◽

Hosakatte Niranjana Murthy ◽

Yaser Hassan Dewir ◽

Hail Z. Rihan

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Seed Cake ◽

Limonia Acidissima

The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spectrometry (GC-MS), and the total seed oil was 32.02 ± 0.08%, comprising oleic (21.56 ± 0.57%), alpha-linolenic (16.28 ± 0.29%), and linoleic acid (10.02 ± 0.43%), whereas saturated fatty acid content was 33.38 ± 0.60% including palmitic (17.68 ± 0.65%) and stearic acid (14.15 ± 0.27%). A greater amount of unsaturated fatty acids (52.37%) were noticed compared to saturated fatty acids (33.38%); hence the seed is highly suitable for nutritional and industrial applications. Gamma-tocopherol was present in a higher quantity (39.27 ± 0.07 mg/100 g) as compared to alpha (12.64 ± 0.01 mg/100 g) and delta (3.77 ± 0.00 mg/100 g) tocopherols, which are considered as natural antioxidants. The spectrophotometric technique was used for quantitative analysis of total phenolic content, and it revealed 135.42 ± 1.47 mg gallic acid equivalent /100 g DW in seed cake. All the results of the studied seed oil and cake showed a good source of natural functional ingredients for several health benefits.

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ASSESSMENT OF PHYSICAL PROPERTIES OF STRUCTURED OILS AND PALM FAT

Materiale Plastice ◽

10.37358/mp.17.4.4949 ◽

2017 ◽

Vol 54 (4) ◽

pp. 800-805 ◽

Cited By ~ 3

Author(s):

Sylwia Onacik Gur ◽

Anna Zbikowska ◽

Marzena Przybysz ◽

Malgorzata Kowalska

Keyword(s):

Fatty Acids ◽

Nutritional Value ◽

Elevated Temperatures ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Hydrogenated Fats ◽

Pharmaceutical Industries ◽

Adverse Influence ◽

Oil Binding ◽

Candelilla Wax

Oleogels are structured liquid oils with applications in food, cosmetic, and pharmaceutical industries. Structured oils may become alternatives to the commonly used solid fats, such as palm fat or hydrogenated fats. Properties of oleogels are primarily dependent on the structuring agent applied. This paper was intended as an examination of structuring properties and oleogel oil binding capacities of various monomer ingredients (plant and beeswaxes, monoacylglycerol) and comparison of the oleogels produced with palm fat. An oleogel produced with candelilla wax (CLX) exhibited a structure most similar to that of palm fat. These products showed statistically significant differences of colour from palm fat. In addition, textures of the oleogels differed from one another and from palm fat. Oleogel containing rice bran wax (RBX) had the most similar viscosity properties. Oleogels including candelilla wax and yellow bees wax displayed best oil binding structures (assayed by centrifugal and LumiSizer methods). When filtered (at 40�C), on the other hand, minimum oil loss after 24h was demonstrated by the oleogels containing CLX and RBX, possible evidence that these structure-forming substances roduce oleogels that could be used in products exposed to more elevated temperatures. Oleogels may become alternatives to the commonly used solid fats. Thanks to the use of oil structuring agent at the level of 3% liquid oil becomes solid. Using these innovative fat products can stabilize oil in the product, and also it can improve the nutritional value of food products by replacing a popular palm fat rich in saturated fatty acids, which exert an adverse influence on humans� cardiovascular system, by oils rich in unsaturated fatty acids.

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