Fatty acids gadoleic

The lipid of morama beans is mainly ( 75%) unsaturated fatty acids, with the principal fatty acid being oleic acid (43%). The beans furthermore contain linoleic (22%) and palmitic acid (13%) as well as stearic, arachidic, linolenic, arachidonic, erucic, behenic, myristic, palmitoleic, and gadoleic acid in lower concentrations (Bousquet, 1982 Bower et ah, 1988 Engelter and Wehmeyer, 1970 Francis and Campbell, 2003 Ketshajwang et ah, 1998 Mitei et ah, 2008). The fatty acid composition resembles that of olive oil (Mitei et ah, 2008). A literature review of the fatty acid composition of morama beans is given in Table 5.3. Less than 5% of the fatty acids are present as free acids (Bower et ah, 1988 Dubois et ah, 1995), which means that the activity of lipases is negligible in dry morama beans. 

Rats fed unhydrogenated fish oils which are rich in cetoleic (22 1 n-11) and gadoleic (20 1 n-11) acids and those belonging to the linolenic acid family (n-3) (Table I) also show a marked alteration of the fatty acid profile of cardiac PC and PE. The concentration of 20 4 is decreased and the level of C22... 

Gadoleic acid (C20H38O2), a fatty acid that can be isolated from cod-liver oil, can be cleaved by hydroxylation and subsequent treatment with periodic acid to CH3(CH2)9CHO and 0HC(CH2)7C02H. (a) What two stereoisomeric structures are possible for gadoleic acid (b) What spectroscopic technique would make possible a decision as to the actual structure of gadoleic acid (c) What peaks would... 

Gadoleic acid n. CH3(CH2)gCH=CH(CH2)7 CO OH. Fatty acid from marine oils. 

Fig. 3.17 (A) Changes in fatty acid composition of the triglycerides of soybeans during maturation. After Privett et al., 1973 [144]. (B) The influence of seed age on the incorporation of (2- C)-acetate into the seed-oil fatty acids of Crambe abyssinica. 16 0 palmitic, 16 1 palmitoleic, 18 1 oleic, 18 2 linoleic, 18 3 linolenic, 20 1 gadoleic, 22 1 erucic. After Appleby et al., 1974 [18]...

Figure 1. Score plot (a) and loading plot (b) of principal component analysis applied to the data set of fatty acid composition of fruit from the olive obtained from arbequina cultivar as affected by the different irrigation regimes and two maturation stages. Tl, 50% Etc T2, 75% Etc T3, 100% Etc MI, Maturation I Mil, Maturation II CI6 0, palmitic acid C16 l, pahnitoleic acid C17 0, margaric acid C17 l, margaroleic acid C18 0, stearic acid C18 l, oleic acid C18 2, linoleic acid C18 3, linolenic acid C20 0, arachidic acid C20 1, gadoleic acid C22 0, behenic acid, C22 1, erucic acid and C24 0, lignoceric acid SFA, saturated fatty acids UFA, unsaturated fatty acid UFA/SFA, ratio of saturated fatty acids to unsaturated fatty acids, MUFA, monounsaturated fatty acids PUFA, polyunsaturated fatty acids O/L, Oleic/Linoleic ratio.

The main forms of vitamin A include retinol esterified with higher fatty acids and free retinol or retinal. Precursors, or provitamins A, occur in food of animal origin in relatively small quantities. The most common ester of retinol is pahnitate, and esters with other fatty acids are also found in variable amounts. For example, the main component in milk is pahnitate followed by oleate and stearate. Other fatty acid esters (caprylate, caproate, Hnoleate, laurate, arachidonate, Hnolenate, myristate, pahnitoleate, pentadecanoate, gadoleate and heptadecanoate) and free retinol are also present in smaller amounts. One particularly rich source of vitamin A is Hver. For example, the retinol content in pork Hver is about 30 mg/kg, and the Hver of polar bears contains up to 60 g/kg of retinol. There is here a clear correlation with their diet, which consists mainly of seals. Milk (as weU as meat) contains relatively Httle vitamin A (the vitamin content is proportional to the fat content). Dairy products and butter are good sources of vitamin A because of their high fat content. 

Some natural edible oils contain, in addition to the widely occurring monounsaturated fatty acid, oleic acid, appreciable quantities of monounsaturated acids with 20 or 22 carbon atoms. Biochemically, these are usually formed by elongation of oleic acid, so that the double bonds are in positions 11 and 13 respectively. Examples are gadoleic acid cis-11-20 1) in certain fish oils and erucic acid (cw-13-22 l. Table 3.2), characteristic of seed oils in the plant family Cruciferae. Herring oil also... 

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