Linolenic acid, 439 Table

The higher value for canola oil is caused, in part, by the replacement of erucic acid with octadecenoic acids, mainly oleic acid, accompanied by a slight increase in linoleic and linolenic acids (Table 13). The iodine value can also be calculated from fatty acid composition using the specific factors for each unsaturated fatty acid (61). The calculation method provides more accurate data than the iodine absorption assessment. 

In 1996, Angers et al. (10) investigated the fatty acid composition of the seed oils of four species of basil, including Ocimum basilicum, Ocimum canum, Ocimum gratissimum, and Ocimum sanctum. Also, four total different varieties of Ocimum basilicum were tested. AU samples were compared with flaxseed oil and had similar fatty acid profiles in regard to a-linolenic, palmitic, and stearic acids. The flaxseed oil had 52% a-linolenic acid, and the basil seed oils had 57.4—62.5% a-linolenic acid (Table 2). The n-6 to n-3 fatty acid ratio of the flaxseed oil was 1 3.2, and... 

The cherry tree Prunus avium L.) is a member of the Rosaceae family. Cherry seed contains about 18% oil on a dry weight basis (48). Significant levels of oleic acid were detected in the cherry seed oils prepared by hexane extraction using a Soxhlet apparatus. Oleic acid comprised 24—38% of the total fatty acids from three different varieties of cherry fruits (Table 7) (48). Linoleic acid was the major fatty acid in the cherry seed oil, and ranged 40 9% in the seed oil, along with ot-eleostearic (18 n-5), palmitic, stearic, arachidonic, and ot-linolenic acids (Table 7). alpha-eleostearic acid comprising 10-13% of cherry seed oil, is a conjugated... 

From linoleic and linolenic acids (Table 26) volatile Cg-aldehydes (n-hexanal and Zl -cis-n-hexenal) are formed in this way. The characteristic smell of green leaves and of grass is due to J -cis-hexenal (leaf aldehyde) and the corresponding alcohol (leaf alcohol). They may be formed from the zJ -derivatives by isomerization. 

The naturally occurring triglycerols are mixtures. They are solid at room temperature if their content of unsaturated fatty acids with a low melting point, e.g., oleic aicd, linoleic acid and linolenic acid (Table 26) is low, and they are liquid if it is high. 

In vitro incubation of rat liver microsomes or microsomes and 100,000 xg supernatant with c AMP or c AMP and c AMP receptor protein were unable to modify the A6 desaturation activity of rat liver microsomes to convert linoleic to y-linolenic acid (Table 4)... 

Linolenic acid (Table 10.2) and stearidonic acid are omega-3 fatty acids, unsaturated fatty acids that contain the first double bond located at C3, when numbering begins at the methyl end of the chain. Predict how the melting point of stearidonic acid compares with the melting points of linolenic and... 

Unsaturated fatty acids emulsified in water taste bitter with a relatively low threshold value for a-linolenic acid (Table 3.9). Thus an off-taste can be present due to fatty acids liberated, as indicated in Table 3.9, by the enzymatic hydrolysis of unsaturated triacyl glycerides which are tasteless in an aqueous emulsion. 

Walnut Oil has a pleasant odor and a nut-like taste. It contains relatively high concentrations of linolenic acid (Table 14.11) and, consequently, has a very limited shelf life. 

The plasma membrane-enriched fractions of the T, deformans reference cells contained membrane-bound vesicles typical of such fractions (Weete et al., 1985b). The major fatty acids of these membranes were those expected for this fungus (Sancholle, 1984 Weete et al., 1983), i.e. palmitic, stearic, oleic, linoleic and linolenic acids (Table 1). The A/mole was relatively low at 0.84 which indicated that the lipids of these membranes had a relatively high amount of saturated fatty acids. Brassica-sterol and an unidentified C28 diene were detected as previously reported for this species at 84.5% and 15.5%, respectively (Weete et al., 1985a). 

There was only a 33% increase in cell number in the cultures after incubation for 48 h at 18 0 at the relatively high initial cell density (5.98 X 108 cells/ml), and the plasma membrane-enriched fraction contained vesicles as before. Although the relative amounts of brassicasterol and the C28 diene were essentially the same as in the reference cells, the A/mole increased to 1.24 indicating an increase in the degree of fatty acid unsaturation which involved changes in the relative amounts of palmitic, stearic, oleic and linoleic but not linolenic acids (Table 1). 

The total fatty acid (TTA) amounts were determined at differoit stages of seedling growth in darkness. The fatty acids present in seed were palmitic (C16 0), stearic (C18 0), oleic (C18 l), linoleic (C18 2) and linolenic (C18 3) acids. The oleic acid represented by a high perc itage (70%) of TFA decreased during germination procedure and reached 58% of TFA on the 10 day and thus essentialy for the benefit of linolenic acid (Table I)... 

Lipids. Representative fatty acid compositions of the unprocessed triglyceride oils found in the four oilseeds are given in Table 4 (see Fats and FATTY oils). Cottonseed, peanut, and sundower oils are classified as oleic—linoleic acid oils because of the high (>50%) content of these fatty acids. Although the oleic and linoleic acid content of soybean oils is high, it is distinguished from the others by a content of 4—10% of linolenic acid, and hence is called a linolenic acid oil. 

The polyunsaturated aliphatic monocarboxyhc acids having industrial significance include sorbic, linoleic, linolenic, eleostearic, and various polyunsaturated fish acids (Table 3). Of these, only sorbic acid (qv) is made synthetically. The other acids, except those from tall oil, occur naturally as glycerides and are used mosdy in this form. 

As shown in Table 1, the acyl moiety of cardiolipin is comprised almost entirely of unsaturated fatty acids. Other membrane phospholipids such as phosphatidyl choline and phosphatidyl ethanolamine contain 1(M0 mol of saturatedfatty acids such as palmitic acid (Ci6 0) and stearic acid (Ci8 0) per 100 mol of total fatty acids. In particular,linoleic acid (Cl8 2) is the most abundant polyunsaturated fatty acid consisting of 80 mol%, linolenic acid (Cl8 3) 8 mol%, and oleic acid (Ci8 i) 6 mol%. Therefore, by using a commercially available cardiolipin purified from bovine heart mitochondria, we characterized auto-oxidation products by reverse phase HPTLC and reverse phase HPLC. 

The fruit of the cucumber plant Cucumis sativus) is mainly eaten raw or as pickle. Approximately 30 volatile compounds have been detected in the volatile fraction of cucumber, with aliphatic alcohols and carbonyl compounds being most abundant [35]. Fresh cucumber flavour develops as a result of enzymatic degradation of linoleic and linolenic acid rapidly after the tissue is disrupted (Scheme 7.2), by which ( ,Z)-2,6-nonadienal and ( )-2-nonenal mainly are formed [184]. ( ,Z)-2,6-Nonadienal is the main flavour volatile of cucumber fruit, with ( )-2-nonenal as the second most important compound (Table 7.7) [185, 186]. 

Find the condensed formula of linolenic acid in Table 15.1 and use example 15.1 as a guide. 

Several fatty acids and derivatives were isolated from the dichloromethane extract of Angelica pubescens Maxim f. biserrata Shan et Yuan (Umbelliferae) by following in vitro 5-LOX and COX-1 inhibitory assays. Linoleic acid showed potent inhibition against PGE2 production from purified COX-1 enzyme. Falcarindiol, which is an acetylenic alcohol, showed higher potency against LOX than COX (Table 3) [122]. Linolenic acid is an... 

Gas chromatography is the most accurate means of quantifying the trans isomers present in fatty acid mixtures. In the GC trace the trans peaks appear broader because they contain isomers whose complete resolution is difficult. Virgin olive oils may show, in the sum of the trans-oleic acid-isomers, a maximum value of 0.05% and in the sum of /ran.v-linoleic and linolenic acid the same maximum value of 0.05%. Lower grade olive oils and refined olive oils are allowed wider limits for fatty acid trans isomers (see Table 2.2). 

Table 4.6 Formation of geometrical isomers of y-linolenic acid in borage oil deodorized at different temperatures as determined by gas liquid chromatography of fatty acid isopropyl esters on a 30 m long DB-wax capillary column...

Table 7.2 Authentication of mono varietal virgin olive oils comparative results of fuzzy logic algorithms (Calvente and Aparicio, 1995) and the supervised chemometric procedure of linear discriminant analysis. Chemical compounds used linolenic acid, 24-methylen-cycloarthanol sterol and copaene hydrocarbon...

Cw-polyenoic acids are present at low concentrations in milk fat, because of the biohydrogenation reactions that take place in the rumen. These acids are comprised almost exclusively of linoleic acid (9c, 12c-18 2), about 1.2 to 1.7% and a-linolenic acid (9c, 12c, 15c-18 3), about 0.9 to 1.2% (Table 1.2). These two fatty acids are essential fatty acids they cannot be synthesised within the body and must be supplied by the diet. In recent times, the usage of the term essential has been extended to include derivatives of these fatty acids, which are not synthesised in significant quantities (e.g., eicosapentaenoic acid, 20 5 and docosahexaenoic acid, 22 6). The proportion of a-linolenic acid appears to be affected by the cow s diet the concentration is higher in milk from pasture-fed cows than in milk from barn-fed cows (Hebeisen et al., 1993 Wolff et al., 1995). In the case of linoleic... 

The fatty acids are either saturated or unsaturated (Table 5-5). The latter acids, especially the polyunsaturated and conjugated types are quite unstable and readily participate in addition reactions or are easily oxidized. Linoleic acid is a common representative together with oleic and linolenic acids. 

Strain ALA2 showed the highest relative in vivo activity for the bioconversion linoleic acid to trihydroxy-9(Z)-octadecenoic acid per Table 16.1 (Hosokawa et al., 2003c). The relative activities for a- and y-linolenic acids toward trihydroxy products were lower than that of linoleic acid, though still relatively... 

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