Fruit lipid

Seed and fruit lipids of different plant species have been determined according to their texture, and more recently according to their FA composition. (Hilditch and Williams, 1964). They can be classified into groups according to the similar FA compositions of their oils ... 

Oo, K.C., Teh, S.K., Khor, H.T. euid Ong, A.S.H. Fatty acid synthesis in the oil palm (Elaeis guineensia) Incorporation of acetate by tissue slices of the developing fruit. Lipids 1985 20 205-210. 

The complex nature of the mass transfer of carotenoids to absorbable lipid species, the diversity of raw and processed foods consumed, and individual variations in the degree of mastication, will lead to differences in the amount of carotenoid that becomes bioaccessible and potentially available for absorption. By understanding the underlying mechanisms of these processes, for a wider range of fruit and vegetable constituents, it will become possible... 

Carotenoids are lipid-soluble pigments responsible for many of the brilliant red, orange, and yellow colors in edible fruits (lemons, peaches, apricots, oranges, strawberries, cherries, etc.), vegetables (carrots, tomatoes, etc.), fungi (chanterelles), flow-... 

Tesoriere, L. et ah. Biothiols, taurine, and lipid-soluble antioxidants in the edible pulp of Sicilian cactus pear (Opuntia ficus-indica) fruits and changes of bioactive juice components upon industrial processing, J. Agric. Food Chem., 53, 7851, 2005. 

Oleosomes — Also called oil bodies, oleosomes are the natural equivalents of liposomes. They are found in plant seeds or fruits, filled with oils, pigments, and vitamins, and serve as specific organelles to store lipid molecules. A protocol to... 

Alkaline hydrolysis (saponification) has been used to remove contaminating lipids from fat-rich samples (e.g., pahn oil) and hydrolyze chlorophyll (e.g., green vegetables) and carotenoid esters (e.g., fruits). Xanthophylls, both free and with different degrees of esterification with a mixture of different fatty acids, are typically found in fruits, and saponification allows easier chromatographic separation, identification, and quantification. For this reason, most methods for quantitative carotenoid analysis include a saponification step. 

De Franpa, L.F. et ah. Supercritical extraction of carotenoids and lipids from buriti (Mauritia flexuosa), a fruit from the Amazon region, J. Supercrit. Fluids, 14, 247, 1999. 

In the 1970s the structure and dynamics of lipid bilayer membranes were extensively investigated by NMR. The principles of the NMR spectroscopy applied to the study of biomembranes are reviewed in Ref. 5, together with the fruitful achievements in the early stage. In the 1980s the NMR biomembrane research was carried out mainly by applying the solid-state NMR techniques [6-11]. Generally, the solid-state spectra are of low reso-... 

Alpha hydroxy acids (AHAs) are water-soluble substances and thereby penetrate the outermost epidermal skin layers. In contrast, beta hydroxy acids (BHAs) are lipid (fat) soluble and are capable of penetrating to the underlying layers of skin (the dermis) located 1-5 mm below the surface of the skinJ2 Most AHAs are derived from plant materials and marine sources. Commonly used AHAs include malic acid (found in apples), ascorbic acid (a common ingredient in numerous fruits), glycolic acid (a constituent of sugar cane), lactic acid (a component of milk), citric acid (naturally abundant in citrus fruits), and tartatic acid (found in red wine). A common BHA is salicylic acid (an ingredient in aspirin). 

Ju Z and WJ Bramlage. 1999. Phenolics and lipid-soluble antioxidants in fruit cuticle of apples and their antioxidant activities in model systems. Postharv Biol Technol 16 107—118. 

Plumb GW, Chambers SJ, Lambert N, Bartolome B, Heaney RK, Wangatunga S, Aruoma OI, Halhwell B and Wilhamson G. 1996b. Antioxidant actions of fruit, herb and spice extracts. JFood Lipids 3 171-178. 

Plumb GW, Chambers SJ, Lambert N, Wanigatunga S and Williamson G. 1997a. Influence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s. Food Chem 60 161-164. 

The conquest of the land by plants necessitated the development of a coating, the cuticle, that would reduce water loss. Suberin and cutin vary in their proportion of fatty acids, fatty alcohols, hydroxyfatty acids, and dicarboxylic acids. The cuticle is synthesized and excreted by the epidermis of aerial portions of the plant, such as the primary stems, leaves, flower organs, and fruits. The two major hydrophobic layers that contribute to the cuticle are composed of phenolic molecules combined with lipid polymers. Cutin is a polymer found in the outer cell wall of the epidermis, which is... 

Vitamins (C and E), polyphenolic compounds, and carotenoids are the main groups of antioxidants present in fruits and vegetables. Vitamins are single molecules, but polyphenols and carotenoids are made up of hundreds of compounds with a wide range of structures and molecular masses. The intake of these antioxidants can lead to sustained reduction of the kind of oxidative damage to lipids, proteins, and DNA that is associated with the development of chronic diseases (Evans and Halliwell 2001). 

Miller and others (1998) used ethane analysis to study the effect of a diet rich in fruits and vegetables on lipid peroxidation. On the other hand, Stewart and others (2002) used the formation of pentane to evaluate the antioxidant status of healthy young children in response to a commercially available fruit- and vegetable-based antioxidant supplement. 

The ORAC assay proposed by Ou and others (2001) is limited to hydrophilic antioxidants because of the aqueous environment of the assay. However, lipophilic antioxidants play a critical role in biological defense systems. Huang and others (2002) expanded the assay to the lipidic fraction by introducing a randomly methylated 13-cyclodextrin (RMCD) as a water-solubility enhancer for lipophilic antioxidants. Various kinds of foods, including fruit juices and drinks, fruits, vegetables, nuts, and dried fruits, have been evaluated with this method (Zhou and Yu 2006 Wu and others 2004 Kevers and others 2007 Wang and Ballington 2007 Almeida and others 2008 Mullen and others 2007). 

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