Palmitic acid occurrence

In Palmitic Acid Occurrence, Biochemistry and Health Effects ISBN 978-1-63321-519-1 Editor Lucas F. Porto 2014 Nova Science Publishers, Inc. 

Other acids (often as esters) have been found in fermented molasses. Usually these substances are products of bacteriological action and they are not normal constituents of unfermented molasses. Bauer" oil from the yeast fermentation of Cuban blackstrap consists chiefly of the ethyl esters of capric, lauric, myristic and palmitic acids.122 The fat from the scums of hot-room Louisiana molasses contained hexanoic (caproic) and octanoic (caprylic) acids.10 The occurrence of such volatile acids as propionic,128 butyric128 124 and valeric acids124 requires more adequate establishment. 

As previously mentioned, the triglycerides found in biomass are esters of the triol, glycerol, and fatty acids (Fig. 3.6). These water-insoluble, oil-soluble esters are common in many biomass species, especially the oilseed crops, but the concentrations are small compared to those of the polysaccharides and lignins. Many saturated fatty acids have been identified as constituents of the lipids. Surprisingly, almost all the fatty acids that have been found in natural lipids are straight-chain acids containing an even number of carbon atoms. Most lipids in biomass are esters of two or three fatty acids, the most common of which are lauric (Cn), myristic (Cu), palmitic (Cia), oleic (Cis), and linoleic (Cis) acids. Palmitic acid is of widest occurrence and is the major constituent (35 to 45%) of the fatty acids of palm oil. Lauric acid is the most abundant fatty acid of palm-kemel oil (52%), coconut oil (48%), and babassu nut oil (46%). The monounsaturated oleic acid and polyunsaturated linoleic acid comprise about 90% of sunflower oil fatty acids. Linoleic acid is the dominant fatty acid in com oil (55%), soybean oil (53%), and safflower oil (75%). Saturated fatty acids of 18 or more carbon atoms are widely distributed, but are usually present in biomass only in trace amounts, except in waxes. 

Table 3 shows the TAG involving elaidic acid placed at different glycerol carbon positions together with stearic and palmitic acids (11,12). Quite curiously, P is most stable in PEP (1,3-dipalmitoyl, 2-elaidoyl-in-glycerol), EPP, and PEE, whereas SES (1,3-distearoyl, 2-elaidoyl-in-glycerol), ESS, and SEE reveal the most stable form of p. In the series of St. Oleic. St TAG, the replacement of stearic acid with palmitic acid did not show any drastic conversion with respect to relative stabilization of P and P (10). For example, the P form is most stable both in SOS and POP. Therefore, one may assume that the chain end packing mode composed of the saturated and elaidic acids may be a key factor in controlling the relative occurrence of the P and P forms in the saturated-elaidic mixed-acid TAG exemplified in Table 3. This problem is completely open to question.

Occurrence, Biochemical, Antimicrobial AND Health Effects of Palmitic Acid... 

Figure 1. Summary of the occurrence, biochemical courses of action and implications of palmitic acid.

PA is the most abimdant saturated fatty acid found in most animal products, for example meat. Palmitic acid has been reported to account for approximately 27% of the saturated fatty acid content of beef (Whetsell et al., 2003). PA occurrences in animal s tissues are likely to be influence by environmental and nutritional factors. This imique feature makes PA an essential chemotaxonomic tool for identification of species of animals and poultry and even plant related species. 

Occurrence, Biochemieal, Antimicrobial and Health Effects of Palmitic Acid 23... 

Palmitic Acid Effect of Diet Supplementation AND Occurrence in Animal... 

Palmitic Acid Efifect of Diet Supplementation and Occurrence. .. 

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