Vegetable oils fatty acid profiles

The earliest efforts to modify the composition of milk fat used an insoluble formaldehyde-crosslinked protein to encapsulate unsaturated vegetable oils. In numerous studies using this approach, linoleic acid was increased to as high as 35%, w/w, of the total milk fatty acids (reviewed by McDonald and Scott, 1977). Bitman et al. (1973) fed increasing amounts of safflower oil encapsulated in formaldehyde-treated casein. The content of milk fat increased linearly from 3.5 to 4.6% as supplemental protected oil was increased from 0 to 1320 g/day per cow. The concentration of linoleic acid increased to 33% of total milk fatty acids, with a compensating decrease in Ci6 o and a smaller decrease in Ci4 0. The concentration of milk fat decreased to lower than pretreatment levels when the supplement was removed, a common observation (Pan et al., 1972). A typical milk fatty acid profile from cows fed a protected sunflower/soybean (70/30) supplement is shown in Table 2.1. 

Cottonseed Oil Fatty Acid Composition. The specific fatty acid profile of the triglycerides in cottonseed is dependent on the variety of cotton grown, growing conditions such as temperature and rainfall, and the analytical method used to determine the profile. Table 5 summarizes the fatty acid composition observations of several research and commercial groups. Cottonseed oil is typical of the oleic-linoleic group of vegetable oils, because those two fatty acids comprise almost 75% of the total fatty acids. Although oleic acid makes up 22% and linoleic makes up 52%, less than 1 % linolenic acid is present. Palmitic fatty acid makes up about 24% of the fatty acids. Minor amounts of other saturated fatty acids are also found. 

Until two decades ago, the fatty acid composition of vegetable oils was closely related with their origin. The fatty acid profile of sunflower oil was thus defined within namral variation ranges. Current practices, however, are widely based on the production of oilseed of modified fatty acid composition. Several methods have been developed to this end. 

Fatty Acid Compositions of Tallows and Fish and Oilseeds Oils. Fatty acid compositions of tallows and fish and vegetable oils used as feed ingredients are shown in Table 8 (11). Profiles for pahn oils are not shown they typically are chill crystallized and fractionated into oleins and stearins and can vary greatly in fatty acid compositions. The principal fatty acids of major marine oils are shown in Table 9 (39). 

The US imports large amounts of canola oil from Canada in addition to some domestic production. Currently, about 90% of the canola oil is consumed in liquid form as salad oil and in salad dressings. This is a direct result of the emphasis on consuming oils which are low in saturated fatty acids and canola oil is lowest in saturated fat among vegetable oils. Canola oil is also being used in blended salad oils to achieve certain fatty acid profiles, as mentioned earlier. The relatively high use of canola oil in the US is remarkable, since none was used before 1983. 

With triacylglycerols being the major components of vegetable oils and animal fats, the properties of biodiesel are significantly influenced by the fatty acids found in these triglycerides. The fatty acid profile of biodiesel corresponds to that of the feedstock used for its production. Table 16.1 gives the fatty acid profiles for several common vegetable oils. 

Fatty Acid Profile of Mitochondrial Phosphatidylcholine (PC), Phosphatidylethanolamine (PE), and Diphosphatidylglycerol (DPG) in Hearts of Rats Fed Different Vegetable Oils... 

Table 1. Fatty acid profiles (%) of select animal and vegetable fats and oils... 

Alterations in fillet fatty acid profile and flesh quality in gilthead seabream (Sparus aurata) fed vegetable oils for a long term period. Recovery of fatty acid profiles by fish oil feeding. Aquaculture, Vol.250, Nol-2, (November 2005), pp. 431 44, ISSN... 

Maria, T. and Robert, M. 1987. Authentication of virgin ohve oils using principal component analysis of triglyceride and fatty acid profiles Part 2, detection of adulteration with other vegetable oils. Food Chem. 25 251-258. 

Various vegetable oils were characterized as to their saturated fatty acid profiles for Cg-C24 and selected unsaturated fatty acids 16 1, 18 1, 18 2, 18 3 and 20 1. The fatty acids were converted to their methyl esters and subsequently converted to their hydroxamic acid derivatives [136]. The products were then separated on a C g column (A = 213nm) using a 70/30 - 95/5 methanol/water (20 mM phosphate buffer at pH 3) gradient. The background absorbance shift due to methanol was... 

Total CLN Content and Fatty Acid Profile of Commercial Vegetable Oils... 

Dubois, V., Breton, S., Linder, M., Fanni, J. Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Fur. J. Lipid. Sci. Technol, 109, 710-732. 

Fatty acid stmcture (composition and imsaturation degree) of vegetable oils used as feedstocks considerably affect the physical properties of biodiesel such as viscosity, cold flow properties, oxidation stability and exhaust emission profile (Knothe 2008). Even, there are many successful attempts to predict the biodiesel properties from the fatty acid composition of the plant oils. Fatty acid distribution of some common vegetable oils is given in Table 2. Higher saturated fatty acid based biodiesel has higher viscosity, cold flow temperatures, oxidation stability and calorific value while higher imsaturated fatty acid based biodiesel shows a combination of improved fuel properties as a whole (Knothe 2005 Ramos 2009 Kumar 2013). 

Other modified milks are based on cows milk diluted with lactose to reduce the contents of protein and solute. A combination of animal or butter fat with vegetable oils to achieve a fatty acid profile somewhat similar to human milk is used in some modified milks including the three whey-based milks listed in Table 1. All are fortified with vitamins A, D, C and iron. 

Analytical methods for determining the authenticity of vegetable fats have classically been based on comparison of the composition of some major and minor components. For the most important traded oils, tables of the composition (i.e. profiles) of the major fatty acids and sterols have been of importance and have in some cases been supported by data describing other components such as triacylglycerols, sterol esters, volatiles, waxes and fatty alcohols. 

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