Linoleic acid foods with

Ishido E, Ffakamata K, Minemoto Y, Adachi S, Matsuno R. 2002. Oxidation process of linoleic acid encapsulated with a polysaccharide by spray-drying. Food Science and Technology Research 8(l) 85-88. 

Koufimska, L., Pokorny, J., Jaschke, A., and Reblova, Z. 1993. Reactions of linoleic acid hydroperoxide with muscle proteins under storage conditions, in Food Proteins Structure and Functionality, Schwenke, K.D. and Mothes, R., Eds., Weinheim VCH, 236. 

Ishido, E., Minemoto, Y, Adachi, S., Matsuno, R., 2003. Heterogeneity during autoxidation of linoleic acid encapsulated with a polysaccharide. J. Food Eng. 59 237-243. 

Lopez-Nicolas JM, Bru R and Garcia-Carmona F. 1997. Enzymatic oxidation of linoleic acid by lipoxygenase forming inclusion complexes with cyclodextrins as starch model molecules. J Agric Food Chem 45 1144-1148. 

In addition to nutritional value and flavor, health concerns must also be a part of any discussion of food quality. Among the most interesting of food products with a health related function are the CLAs or conjugated dienoic derivatives of linoleic acid. The CLAs were originally found in meat (beef) extracts and have been shown to be a potent inhibitor of carcinogen-induced neoplasia in the epidermis and forestomach in mice and of the mammaiy in rats Chapter 21). 

Figure 1. The chemical structures of linoleic acid (cis-9, cis-12-octadecadienoic acid), and the cis-9, trans-11 CLA isomer (cis-9,trans-l 1-octadecadienoic acid). (Reproduced with permission from the Food Research Institute Annual Report 1990. Copyright Food Research Institute 1991.)...

Polyunsaturated fatty acids, containing 4,5, or 6 double bonds and chain lengths of up to C36 are found in phosphatidylcholine of vertebrate retinas.121 Although the double bonds are rarely in conjugated positions in food fats and in animal bodies, some plants convert oleic or linoleic acid into fatty acids with as many as three or four conjugated double bonds.1213 Conjugated linoleic acid (9c, lit 18 2) can... 

CLA refers to a mixture of positional and geometric isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) with a conjugated double bond system. The structure of two CLA isomers is contrasted with linoleic and vaccenic acids in Figure 3.1. The presence of CLA isomers in ruminant fat is related to the biohydrogenation of polyunsaturated fatty acids (PUFAs) in the rumen. Ruminant fats are relatively more saturated than most plant oils and this is also a consequence of biohydrogenation of dietary PUFAs by rumen bacteria. Increases in saturated fatty acids are considered undesirable, but consumption of CLA has been shown to be associated with many health benefits, and food products derived from ruminants are the major dietary source of CLA for humans. The interest in health benefits of CLA has its genesis in the research by Pariza and associates who first demonstrated that... 

Kim, Y. J., and Liu, R. H. 2002. Increase of conjugated linoleic acid content in milk by fermentation with lactic acid bacteria. J. Food Sci., 67,1731-1737. 

Yanagita, T., Wang, Y. M., Nagao, K., Ujino, Y., and Inoue, N. 2005. Conjugated linoleic acid-induced fatty liver can be attenuated by combination with docosa-hexaenoic acid in C57BL/6N mice. J. Agric. Food Chem., 53, 9629-9633. 

Conjugated linoleic acid (CLA) is a generic name for a mixture of positional and geometric isomers of linoleic acid (9c, 12c-octadecadienoic acid, 08 2) with conjugated double bonds at 7 and 9, 8 and 10, 9 and 11,10 and 12,11 and 13, or 12 and 14 positions. This fatty acid, carried out by rumen bacteria in the ruminal process, arises along a stepped pathway and ends with the full saturation of linoleic acid into stearic acid. These naturally occurring groups of dienoic derivatives of linoleic acid (LA) are incorporated into the fat in beef and the milk of ruminants before the saturation process has been completed. Food products from ruminants, particularly... 

Flavor. One of the most important palatability parameters for edible fats and oils users is flavor. Generally, the flavor of an edible oil product should be completely bland, so that it can enhance the food product s flavor rather than contribute its own. Cottonseed oil is well known for its initial bland flavor and the nutty flavor it develops with oxidation. It has been used as the standard for comparison with other oils for both flavor and odor. The nutty flavor developed with oxidation is more pleasant than the oxidized flavor of some of the other oils in the oleic linoleic classifications for example, soybean oil reverts to a painty, green, watermelon type flavor with oxidation. Another major cause of off-flavors in food oils is hydrolysis. The free fatty acids liberated with hydrolysis have a distinct flavor and odor that are more disagreeable when the fatty acid chain length is shorter than 14 carbons. Cottonseed... 

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. 

There is considerable interest in the chemical composition and properties of citrus oils and essences as well as the role they play in food and nonfood industries. Citrus peel oils and essences possess a pleasant aroma, with oxygenated compounds being the major constituents that account for their characteristic odor. Terpenes, the most abundant components in cold-pressed citms peel oil, are removed in concentrated oil production, usually by use of adsorbant and supercritical carbon dioxide, to increase the concentration of oxygenated compounds and to enhance the qualification of the oil. Meanwhile, citms seed oils are composed largely of triacylglycerols and are rich in oleic and linoleic acids. 

---