Oleic acid dietary sources

Contesini, FJ Madeira Junior, JV Lopes, DB Speranza, P Teixeira, CB Ceresino, EB Macedo, GA. Microbial transformations of oleic acid. In Silva LP, editor. Oleic Acid Dietary Sources, Functions and Health Benefits. New York Nova Publishers 2013, 171-184. 

The supply of palm oil has risen considerably since around 1980. It was almost 24 million tons per annum in 2001-2002 and is predicted to exceed the production of soybean oil during the period 2011-2015 at around 37 milhon tons. The oil contains almost equal proportions of saturated (palmitic 48% and stearic 4%) and unsaturated acids (oleic 37% and hnoleic 10%). The major triacylglycerols are POP (30-40%) and POO (20-30%). The oil is used mainly for food purposes but finds some nonfood uses. It is a source of valuable byproducts such as carotene and tocopherols and tocotrienols (vitamin E). Red palm oil is a carefully prepared oil that retains about 80% (500-700 ppm) of the carotenes present in the crude oil and is a valuable dietary source of these important compounds (42). 

The cold-pressed blueberry seed oil investigated by Parry and Yu. (3) demonstrated a high concentration of n-3 fatty acids. Alpha linolenic acid was the sole source of the n-3 and comprised 25.1 % of the total fatty acids (Table 1). The ratio of n-6 to n-3 fatty acids was 1.7 1. Linoleic acid (18 2n-6) was the most prevalent fatty acid in the blueberry seed oil followed by a-linolenic, oleic, palmitic (16 0), and stearic (18 0) acids (Table 1). The blueberry seed oil also showed a significantly higher antioxidant capacity compared with marionberry, black raspberry, cranberry, and pumpkin seed oils using the oxygen radical absorbance capacity (ORAC) test. Therefore, blueberry seed oil may serve as an excellent dietary source of n-3 fatty acids and natural antioxidants. 

Onion Allium cepa) seeds contained about 23.6% crude fat. The seed oil was analyzed for its chemical composition. The onion seed oil contained 44.6% linoieic acid and 34.3% oleic acid (Table 6) (38). The total unsaturated fatty acids comprised of 79% of the oil. A greater concentration of linoieic acid was determined in the cold-pressed onion seed oil obtained from Botanical Oil Co. (Spooner, Wl). Linoieic acid accounted for 63.7% of total fatty acids, and oleic acid ranged from 26.7-30.1%. The total unsaturated fatty acids were about 90% (3). In summary, onion seed oil may serve as a dietary source of essential n-6 fatty acid and oleic acid. 

Dates Phoenix dactylifera L.) are popular in most Middle Eastern countries and serve as a major source of food and nutrients (51, 52). Oil contents and fatty acid profiles of date seeds may vary among individual varieties. Date seeds contained 20-24% total fat (49). Oleic acid was the primary fatty acid in the date seed oil and had a concentration of 43.5 5% of total fatty acids. This was followed by lauric (12 0), myristic (14 0), palmitic (16 0), linoleic (18 2n6), capric (10 0), and stearic (18 0) acids along with trace amounts of other fatty acids (Table 7). Date seed oil may serve as an excellent dietary source of oleic acid with a minor amount of linoleic acid. 

One common feature of the mediterranean dietary habit is the use of olive oil as fat source in place of animal fat typical of Northern European and USA diets. As compared to other vegetable oils, olive oil is charaeterized by the peculiar composition of the tryglieeride fraction and by the phenolic and volatile constituents which affect the organolectic properties. Olive oil is rich in monounsaturated fat (56-84% of oleic acid), contains 3-21% of the essential linoleic aeid [3], is low in tocopherols [4,5] and therefore the presence of phenols is important to mantain the anti-oxidative stability. Several articles [1,2,6] reviewed the reasons why olive oil should be preferable to other dietary fat, paying particular attention to the fatty acid composition. Oleic acid is antithrombotic compared to saturated fatty acids [7]. Monounsaturated and polyunsaturated fats reduced low density lipoproteins (LDL) levels. 

If you ve encountered date pits, you know their usual fate—they are promptly discarded. But wait a nutritional study of date pits has documented their exceptional nutrient density, especially of protein, dietary fiber, and omega oils composed mainly of oleic acid, the same omega-9 monounsaturated fat famous in olive oil. Date pits may offer an inexpensive nutrient and oil source from what is currently a waste material. Simply through extraction or pulp processing of the pits, some future entrepreneur will recover those inedible pits and transform them into useful food products ... 

Fig. 13.12 Polyunsaturated fatty acids required for eicosanoid synthesis. Oleic acid is the only fatty acid synthesized by mammals de novo. Linoleic (co-3) and a-linolenic acid (9 or greater fatty acids. Ingested o>3 fatty acids are metabolized to other co-3 fatty acids with o>9 double bonds. The same applies to co-6 fatty acids. The major dietary sources of polyunsaturated fatty acids are fish and plants oils...

Torstensen, B.E. Froyland, L. 0rnsrud, R. Lie, O. (2004). Tailoring of a cardioprotective muscle fatty acid composition of Atlantic salmon (Salmo salar) fed vegetable oils. Food Chemistry, Vol.87, No.4, (Octomber 2004), pp. 567-580, ISSN 0308-8146 Torstensen, B.E. 0yvind, L. Froyland, L. (2000). Lipid metabolism and tissue composition in Atlantic salmon Salmo salar L.) - Effects of capelin oil, palm oil, and oleic acid-enriched sunflower oil as dietary lipid sources. Lipids, Vol.35, No.6, (June 2000), pp. 653-664, ISSN 0024-4201... 

Ruiz-Gutierrez, V., Muriana, F. J., Guerrero, A., Cert, A. M. Villar, J. (1996). Plasma lipids, erythrocyte membrane lipids and blood pressure of hypertensive women after ingestion of dietary oleic acid from two different sources. Journal of Hypertension, 14(12), 1483-90. 

Except for eicosanoic acid, the proportions of all fatty acids in egg yolk lipids were significantly (P < 0.01) influenced by the dietary CLA (59). The proportions of myristic, palmitic, and stearic acids, and CLA cis-9,trans- CLA and transit),cis-f2 CLA) in egg yolk lipids were increased by dietary CLA, but those of palmitoleic, oleic, linoleic, and linolenic, arachidonic acids, and DHA were decreased. These changes in fatty acid composition of yolk lipids are similar to those reported by Chamruspollert and Sell (60), although the total CLA concentration observed in the current research when a 5% CLA diet was fed (8.5-8.6%) was less than the 11.2% reported by those authors. The decrease in the concentrations of linoleic and linolenic acids in yolk lipids of hens fed CLA likely reflects the relatively low concentration of these fatty acids in the CLA source compared with soybean oil. Decreases in arachidonic acid and DHA in yolk lipids from hens fed CLA also could be related to the low concentration of dietary linoleic and linolenic acids, which serve as precursors to the formation of arachidonic acid and DHA. Another possibility is that CLA may compete with Unoleic and/or linolenic add for A6-desaturase, the rate-limiting step for the conversion of these fatty acids into arachidonic acid and/or DHA in liver microsomes (48). Feeding CLA increased the concentration of stearic acid in yolk lipids. 

The seeds of Acacia arabica were analyzed for composition and nutritional properties. The seed contains 5.2% oil and is rich in linoleic (39.2%) and oleic (32.8%) acids. Trace levels of epoxy and hydroxy fatty acids were also detected. When animals were fed 10% seed oil in their diet, they showed poor growth performance and low feed efficiency ratios. The digestibility of the seed oil was 90% compared to 94% for peanut oil. Because of the low oil content of the seed and inferior nutritive value of the seed oil, the seed of A. arabica was not considered a prime candidate for commercial exploitation as a source of dietary fat (Maity and Mandel, 1990). 

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