Oils containing oleic, palmitoleic, y-linolenic and

Oils containing oleic, palmitoleic, y-linolenic and stearidonic acids 

BAORU YANG, FRANK D. GUNSTONE and HEKKI KALLIO  

Olive oil has long been recognized as an oil rich in oleic acid and its use is actively promoted as a component of the Mediterranean lifestyle. How far this healthy lifestyle is due to olive oil as opposed to other factors and how far the benefits of olive oil are related to its high level of oleic acid rather than the many minor phenolic components present in this oil remains uncertain (Luchetti, 2001). In addition to olive oil and the high-oleic oils to be discussed later, almond (61% oleic acid), and macadamia (50% oleic acid, together with 22% palmitoleic acid (see Section B below)) are also oleic-rich oils. 

As shown in Table 1, rapeseed/canola, sunflower, soybean, and safflower can all be modified by traditional breeding methods or by genetic modification to produce high-oleic varieties containing 70-90% oleic acid. The content of saturated acids is generally 10% and is lowest in the modified canola oils. 

Linoleic acid (18 2n-6) contents are mainly in the ranges of 3-5% or 13-16%. a-Linolenic acid is stiU present at low levels (2-7%) in oils based on rapeseed or soybeans. Much effort is devoted to modifying soybean or canola plants to furnish oils with reduced a-linolenic acid levels which can be used for frying without brush hydrogenation. 

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OILS CONTAINING OLEIC, PALMITOLEIC, y-LINOLENIC AND STEARIDONIC ACIDS 265... 

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