Seed oil fatty acids

German Research Centre for Nutrition and Food — Institute for Lipid Research Large database of seed oil fatty acids, sterols, literature, and other information http //sofa.bfel.de/... 

The analysis of plant DGATs, especially the DGAT2 class, has certainly provided powerful tools for the manipulation of seed oil fatty acid content. However, the results from the FAHllIRcDGATl coexpression experiments suggest that even more enzymes of the Land s cycle and Kennedy pathway must be included to achieve industrially meaningful levels of novel fatty acids. The task of identifying which relevant genes to pursue is complicated by several factors ... 

Seed oil fatty acids databank http //sofa.bfel.de/ (retrieved 24.07.2008) details in K. Aitzetmuller, B. Mattaus and H. Friedrich, Eur. J. Lipid Sci. 

Halphen s Beaction.—This is a special test to determine the presence or absence of cotton-seed oil fatty acids in mixtures. Equal parts of the fatty acids, amyl alcohol, and a 1 per cent, solution of sulphur in carbon bisulphide, are heated in a test-tube placed in a water-bath until effervescence ceases, then in boiling brine for one hour or longer when only small quantities are present. The presence of cotton-seed oil is denoted by a pink coloration. The reaction is rendered much more rapid, according to Bupp (Z. Untersuch. Nahr. Genussm., 1907, 13, 74), by heating in a stoppered flask. 

Members of the genus Lesquerella produce seed oils containing a high proportion of hydroxy fatty acids. There are three types of Lesquerella which are distinguished by the most abundant seed oil fatty acid - lesquerolic acid (20 1 OH), densipolic acid (18 20H) or auricolic acid (20 2OH), as represented by L. fendleri, L. kathryn and L. auriculata, respectively. We have investigated the conversion of radiolabelled intermediates of hydroxy fatty acid biosynthesis in the above three species. 

Thompson, A.E. and Kleiman, R. (1988) Effect of seed maturity on seed oil, fatty acid and crude protein content of eight Cuphea species. J. Am. Oil Chem. Soc. 65, 139-146. 

Fig. 3.17 (A) Changes in fatty acid composition of the triglycerides of soybeans during maturation. After Privett et al., 1973 [144]. (B) The influence of seed age on the incorporation of (2- C)-acetate into the seed-oil fatty acids of Crambe abyssinica. 16 0 palmitic, 16 1 palmitoleic, 18 1 oleic, 18 2 linoleic, 18 3 linolenic, 20 1 gadoleic, 22 1 erucic. After Appleby et al., 1974 [18]...

Medium chain fatty acids (C,-Ci4) are unusual fetty adds found in the seed oils of several plant species such as Cuphea and California bay [1]. Medium chain fetty acids are produced by premature chain termination of fetty acid synthesis, mediated by a medium chain acyl-ACP thioesterase (MCTE) [2,3]. Since medium chain fetty acids are a valuable renewable resource, one goal of researchers has been to develop a medium chain-producing annual crop plant using genetic transformation [4]. Workers at Calgene transformed Brassica napus with California bay medium chain acyl-ACP thioesterase cDNA, testing the ability of a seed specific napin promote or the constitutive CaMV 35S promoter to alter seed oil fatty acid composition. We have used these transformants to evaluate possible roles for acyl-ACP chain length termination in the control of fatty acid synthesis. 

Cuphea mutants displaying altered seed oil fatty acid profiles have been isolated following EMS mutagenesis. The phenotypes of single and double homozygous mutants are discussed. cDNA clones encoding putative acyl-ACP thioesterases and jS-ketoacyl synthases have been isolated from a C. wrightii embryo library. 

Suh et al. (1999) studied the isoforms of acyl carrier protein involved in seed-specific fatty acid synthesis in coriander seed, ft produces unusual monoenoic fatty acids which constitute over 80% of the total fatty acids of the seed oil. The initial step in the formation of these fatty acids is the desaturation of palmitoyl-ACP (acyl carrier protein) at the DELTA4 or DELTA6 positions to produce DELTA4-hexadecenoic acid (16 1DELTA4) or DELTA6-hexadecenoic acid (16 1DELTA6), respectively. 

Paprika Capsicum annuum) is a commonly used flavor enhancer, and following production, the seeds are treated as waste. Paprika seed oils have been evaluated for their physicochemical properties (22, 23, 32). Paprika seed oil contained more than 82% of total unsaturated fatty acids, with polyunsaturated fatty acids comprising 67.8% of total fatty acids (Table 4) (22, 23). Oleic acid was the second major fatty acid at approximately 15% of the total. This fatty acid profile was consistent with a previous observation by Domokos et al. (32) on the fatty acid profile of Hungarian paprika seed oils. Linoleic acid comprised 74.4% of the total fat, whereas oleic and palmitic acid made up 9.8% and 11.2% of total fat, respectively (32). The paprika seed oil was determined to contain 870 mg/kg oil total tocopherols, 380 mg/kg oil carotenoids, and 0.92% phytosterols (32). 

EINECS 232-425-4 HSDB 1977 Oils, glyceridic, palm kernel Oils, palm kernel Palm kernel oil Palm kernel oil, fatty acid Palm kernel oil [Oil, edible) Palm nut oil Palm oil (from seed). Used in the manufxture of soap, has been used in oliniments and ointments. Yellow-white oil mp = 26-30 d = 0.952. 

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