High saturate canola

ALTERED FATTY ACID COMPOSITION OF MEMBRANE LIPIDS IN SEEDS AND SEEDLING TISSUES OF HIGH-SATURATE CANOLAS... 

Altered Fatty Acid Composition of Membrane Lipids in Seeds and Seedling Tissues of High-Saturate Canolas. 

The consumption of fat of high saturated fatty acid content has been associated with increased risk of coronary heart disease. Traditional sunflower oil contains around 11-12% saturated fatty acids, a considerably low value among vegetable oils. Canola oil has 7% and safflower oil less than 10% of saturated fatty acids, both being strong competitors of the edible oil market. 

Nuts and seed are a source of oils and fats with a wide variety of characteristics ranging from highly saturated (solid at room temperature) coconut and palm oils to polyunsaturated (liquid at room temperature) canola and safflower oils. Further diversification may be had in a single... 

During the early 1900s, margarine became a popular replacement for highly saturated fats such as butter and lard. Margarine is produced by partially hydrogenating the unsaturated fats in vegetable oils such as safflower oil, com oil, canola oil, cottonseed oil, and snnflower oil. 

For the purposes of making polyols from these triglycerides, oils which contain a high level of unsaturation are desirable. Oils such as soy, canola, and sunflower are acceptable due to relatively low levels of saturated fatty acids, while feedstocks such as palm oil are considered unusable without further purification or refinement due to high levels of saturated fatty acids. Table 1 outlines the composition of several oils (3). 

The Oleic Linoleic Acid Group This is the most common type of vegetable oil and includes peanut or groundnut (38% oleic and 41% linoleic acid), safflower (14% and 75%), sesame (38% and 45%), and sunflower (20% and 69%). The sum of these two acids is generally 80-90% so there can only be low levels of saturated or other acids. At the present time, there is a demand for high oleic oils, so variants of these oils enriched in oleic acid have been developed (Section 4.2.4). Cottonseed (18% and 51%) differs from the others cited here in its higher level of palmitic acid. Low-erucic rape/canola (56% and 26%) and soybean oil (22%... 

The current interest in dietary fat, however, stems primarily from its implication in the origin of several chronic diseases. Interest has centered on both the amount and type of dietary fat in the development of cardiovascular disease, cancer, hypertension, and obesity. As a result, dietary recommendations in many countries call for a reduction in total fat intake, to 30% of energy, and in saturated fat intake, to less than 10% of energy. In addition, some nutrition recommendations specify recommended levels of n-6 and n-3 fatty acids in the diets. Hence, the source of fat in the diet has assumed considerable importance over the past few years. Interest in the nutritional properties of canola oil developed because of its fatty acid composition (Table 2). Canola oil is characterized by a low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and an appreciable amount of the n-3 fatty acid ot-linolenic acid (18 3 n-3). 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

High oleic acid canola oil is another development pursued in Canada, the United States, Sweden, Australia, and elsewhere (137). As with low linolenic acid canola oil, the aim was to produce stable frying oil, which will not need hydrogenation and thus avoid fraui-isomers formation. The oleic acid content in oil from seed developed in Canada is at about 78%, whereas linoleic and linoleic acids are lowered to approximately 8% and 3% respectively (see Table 2). Saturated fatty acid content is unchanged from the standard canola oil. There is limited commercial seed production for export to Japan. Also, there is increasing acceptance of the oil in Canada and the United States. The frying performance in tests was found to be similar to... 

Fatty acid composition of regular flax oil is different from other commercial oils because of the very high contribution of ALA, usually above 50% (Table 2). Because of the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed. This fatty acid is susceptible to oxidation it oxidizes 20 0 times faster than oleic acid and 2 times faster than linoleic acid (8). This property makes the oil a good material for paint and plastic production where fast oxidation is required. Flax oil contains low amounts of saturated fatty acids (SFA) compared with low linolenic flax oil (Linola), soybean, and sunflower oils however, it is higher than canola oil (Table 2). Canola oil contains the lowest amount of SFA among all commercial oils. 

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