Vegetable oils monounsaturated

Erankel, E. (1970) Conversion of polyunsaturates in vegetable oils to cis Monounsaturates by homogeneous hydrogenation catalyzed with chromium carbonyls./.Am. Oil Chem. Soc., 47, 11-14. 

The effects of dietary lipids on human health are complex. However, in general dietary terms, monounsaturated fatty acids are considered to be more healthful than saturated fatty acids. A lot of people, concerned about their health, have decreased their dietary intake of butter in favor of olive oil or vegetable oils. 

Soybeans that make more monounsaturated fatty acids and fewer polyunsaturated and transfat fatty acids, providing healthier sources of vegetable oil... 

About one-fourth of the TFAs in ruminant fat is represented by RA, which is by far the predominant natural isomer of conjugated linoleic acid (CLA). The remaining TFAs are mainly trans monounsaturated acids of which vaccenic acid (VA /ra/iv-11-Cisi) is predominant. On the other hand, hydrogenated vegetable oils contain predominantly elaidic acid (trans-9-Ci8 i) and have a more even distribution of the other trans-C n acids, but contain little or no RA (Parodi, 2004). 

Lai, K., Dishong, D. M., and Dietz, J. G. 1994. Pour Point Depressants for High Mono-unsaturated Vegetable Oils and for High Monounsaturated Vegetable Oils/ Biodegradable Base and Fluid Mixtures. Eur. Patent Appl. EP 604125 (Jun. 29). 

Considerable recent research has defined conditions for successful use of lipases and other enzymes in numerous lipid modification reactions, including a variety of types of interesterifications (69, 71, 76). For edible applications to date, they have been employed at industrial scales for the production of (1) cocoa butter substitutes, for which disaturated, monounsaturated acylglycerols with the unsaturated fatty acid in the sn-2 position are desired (77) (2) to produce human milkfat analogues, where 2-palmitoyl acylglycerols are desired (77) (3) in the synthesis of 1,3- di-acylglycerols (78) and in the production of diacylglycerols for edible applications. These reactions employ vegetable oils as feedstocks. 

Monounsaturated fatty acids. The report that monounsaturated fatty acids (viz., oleic acid) were just as effective as polyunsaturated fatty acids (viz., linoleic acid) in lowering plasma total and low-density lipoprotein (LDL) cholesterol (100) aroused interest in the nutritional properties of canola oil. Canola oil contains 60% oleic acid and is second only to olive oil, among the common vegetable oils, in oleic acid content. Although avocado oil and high-oleic sunflower oil also contain high levels of oleic acid (>70%), they are minor constituents in the average diet. 

Canola oil underwent a transition period in the 1980s as human nutritionists recognized the benefits of the low levels of saturated fats in the diet and the benefits of monounsaturates as compared with saturates and polyunsaturates. In the case of Canadian canola oil, it moved from oil that competed in the markets around the world on the basis of price to a premium priced oil. Canola is perceived as premium oil and is now virtually consumed all over the North American continent. As was discussed earlier, Canada is the world s leading consumer of canola oil on a per capita basis. The countries of the European Union and Canada dominate the export of canola oil. In Canada, canola oil represents about 70% of all vegetable oils produced. The nearest rival is soybean oil with a share close to 25%. Functional and... 

High aliphatic alcohols and wax esters in which aliphatic alcohols or sterols are esterified to fatty or phenolic acids are also present in cmde vegetable oils at low levels and are partially removed in the winterization process during oil refining. Waxes, mainly esters of long-chain saturated fatty acids and a monounsaturated alcohol, especially eicosenoic alcohol, are found in crude vegetable oils such as olive, sunflower, soybean or peanut but are absent from com or rice bran oils... 

Dietary FUFAs decrease Ihc plasma LDL-cholesierol level. Vegetable oils contain high levels of PUFAs such a linoleic add (18 2), which constitutes about 25, 50, 63, and 75% of the fatty adds in peanut, soy, sunflower, and safflower oils, respectively. The quantity of 18 2 in beef and pork fat is only 5-10% and is under 3% in tropical oils. PUFAs produce decreases in LDL-cholestcrol, possibly by the same (unknown) mechanism as monounsaturates. The question of whether dietary FUFAs have a greater or similar effect on LDL-cholesterol remains unsettled. 

For persons with high LDL-cholesterol and also high plasma triglycerides, one might prefer to replace some saturated fat with monounsaturated fatty acids or polyunsaturated fatty acids. A desired level of vegetable oil intake might be 2... 

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. 

Hence lubricants based on vegetable oils for applications where both low-temperature performance and oxidative stability are required are probably best served by using an oil high in monounsaturates. This seeks a compromise between low-temperature performance and oxidative stability, with appropriate additives being used to improve performance where required. 

No explicit mention is made of the effect of trans-fatty adds or hydrogenated vegetable oils, nor of monounsaturated vegetable oils such as olive oil, as per the Mediterranean diet.)... 

The physiological effects of vegetable oil are based on their fatty acid composition. Current US dietary guidelines recommend that diets contain less than 30% calories from fat, of which less than 10% is from saturated fat, 10-15% from monounsaturated acid, and 10% from polyunsaturated acids. The primary concerns with fatty acid consumption relate to two chronic diseases—coronary heart disease (CHD) and cancer. Research has shown that high levels of dietary saturated fatty acids are related to increased CHD and that dietary modification can lower plasma cholesterol. Consequent changes in cholesterol level can be predicted by the following relationship (Hegsted et al. 1993). 

Clarity at or below ambient room temperature is the primary characteristic of a liquid oil. Natural vegetable oils that are liquid at room temperatures in temperate climates, 75 5°F (23.4 3°C), contain high levels of unsaturated fatty acids with low melting points. Fatty acids with one or more double bonds and 18 carbon atoms are the most important unsaturated fatty acids for liquid oils. Oleic (18 1), a monounsaturated fatty acid, is the most widely distributed and most stable Ci8 unsaturated fatty acid. Linoleic (18 2) and linolenic (18 3) are the most widely distributed di- and triunsaturated fatty acids. Both of these polyunsaturated fatty acids are termed essential because they cannot be synthesized by animals, including man, and must be supplied in the diet. Complete exclusion of the essential fatty acids from the diet results in scaly skin, loss of weight, kidney lesions and eventually death. 

The most common dietary fatty acids are the saturated long-chain fatty acids palmitate (C16) and stearate (C18), the monounsaturated fatty acid oleate (C18 l), and the polyunsaturated essential fatty acid, linoleate (C18 2) (To review fatty acid nomenclature, consult Chapter 5). Animal fat contains principally saturated and monounsaturated long-chain fatty acids, whereas vegetable oils contain linoleate and some longer-chain and polyunsaturated fatty acids. They also contain smaller amounts of branched-chain and odd-chain-length fatty acids. Medium-chain-length fatty acids are present principally in dairy fat (e.g., milk and butter), maternal milk, and vegetable oils. 

A major vegetable oil, with a production of around 2 million tonnes per annum from maize (Zea mays), is obtained by wet milling, particularly in the United States. The major acids are palmitic (9%-17%), oleic (20%-42%), and linoleic (39%-63%), and the major triacylglycerols. Refined corn oil is 99% triglyceride, with proportions of approximately 59% polyunsaturated fatty acid, 24% monounsaturated fatty acid, and 13% saturated fatty acid. ... 

Park and Kim [15] demonstrated the production of homopolymer P(3HB) from soybean oil as the sole carbon source through batch and fed-batch cultures of Cupriavidus necator with 15-32 g/1 of CDW, PHA content of 78-83 wt% and yields of 0.80-0.82 g-PHA/g-soybean oil used. Copolymer poly(3HB-co-4HB) with a 4HB composition ranging from 6-10 mol% was also produced by feeding soybean oil and y-butyrolactone together. The copolymers with various 4HB fractions were produced with a CDW of 10-21 g/1 and PHA yields of 0.45-0.56 g-PHA/g-soybean oil used (0.39-0.50 g-PHA/g-carbon sources). Marjadi and Dharaiya [16] have also reported the production of homopolymer P(3HB) with the highest CDW of 13.1 g/1 and PHA content of 87 wt% from soybean oil (5 g/1) by Bacillus subtilis. The soybean oil used was comprised of 61% polyunsaturated fats and 24% monounsaturated fats which is comparable to the total unsaturated fat content of other vegetable oils (-85%). 

The reaction of excess amounts of methyl acrylate and the self-metathesis products of monounsaturated fatty acids like methyl ester of oleic acid with ethylene, produces valuable monomers for polycondensation polymers, as well as precursors for detergents in the presence of a suitable metathesis catalyst. In oleochemistry, azaleic and pelargonic acid were obtained industrially by ozonolysis of oleic acid. Non-linear fatty acid derivatives with two double bonds, (ricinoleic acid maleate) and one double bond (ricinoleic acid succinate) were produced from ricinoleic acid by esterification with maleic and succinic anhydride, respectively. Hydrogenation of this ricinoleic acid succinate yielded 12-hydroxystearic acid succinate which is a monomer for vegetable oil-based polyester. 

Several researchers (Yu et al., 1977 Mugrditehian et al., 1981 Greene and Selivonchick, 1990 Ng et al., 2000) have reported that fish maintained a constant level of total SFA regardless of the amount in their diet. Ng et al. (2001 2004) have shown that palm oil has some advantages compared to other vegetable oils when used in feeds for warm-water fish species sueh as tilapia and catfish. Ng et al. (2007) found that FA composition of Atlantic salmon fillet total lipid showed close correlations with dietary palm oil inclusion, such that the concentrations of PA, oleic acid, linoleic acid, SFAs and monounsaturated FAs increased linearly with increasing dietary oil supplementation. 

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