scholarly journals A Linchpin Approach to Unsaturated Fatty Acids: 11,12-Epoxyeicosatrienoic Acid and 11S,12S-Dihydroxyeicosatrienoic Acid Ethyl Esters.

ChemInform ◽  
2005 ◽  
Vol 36 (52) ◽  
Author(s):  
Douglass F. Taber ◽  
Zhe Zhang
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Ethyl Esters ◽  
Epoxyeicosatrienoic Acid

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

PHYSIOLOGICAL INTERACTIONS OF N-SATURATED AND UNSATURATED FATTY ACIDS AND THEIR ESTERS WITH PRE-IMAGINAL STAGES OF AEDES AEGYPTI (DIPTERA: CULICIDAE)

1972 ◽  
Vol 104 (10) ◽  
pp. 1499-1503 ◽  
Author(s):  
M. Sayeed Quraishi
Keyword(s):  
Fatty Acids ◽  
Aedes Aegypti ◽  
Homologous Series ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Single Stage ◽  
Ethyl Esters ◽  
Specific Interactions ◽  
Short Period

AbstractPhysiological interactions of n-saturated fatty acids, trans-2-unsaturated fatty acids and their methyl and ethyl esters with pre-imaginal stages of Aedes aegypti (L.) have been described. Differences in the response of the larvae and pupae to the same chemical and also the specific interactions of some chemicals synchronized with a short period during the development of a single stage have been emphasized. Investigations of a homologous series of fatty acids and their derivatives indicate that earlier statements to the effect that their toxicity increases as the series is ascended, and that maximum toxicity is reached in the vicinity of capric and lauric acids, should not be accepted without modifications.

TOXIC AND TERATOGENIC EFFECTS OF ESTERS OF SATURATED AND UNSATURATED FATTY ACIDS ON HOUSE FLY LARVAE (DIPTERA: MUSCIDAE)

1972 ◽  
Vol 104 (10) ◽  
pp. 1505-1510 ◽  
Author(s):  
M. Sayeed Quraishi
Keyword(s):  
Fatty Acids ◽  
Musca Domestica ◽  
Unsaturated Fatty Acids ◽  
House Fly ◽  
Teratogenic Effect ◽  
Ethyl Esters ◽  
Teratogenic Effects ◽  
Fly Larvae

AbstractToxicities and teratogenic effects on Musca domestica L. of methyl and ethyl esters of fatty acids have been described. In general, esters of fatty acids containing 10 or fewer carbon atoms in the chain are toxic and melanogenic. Esters of higher members are less toxic, but melanogenic. However, esters of acids containing 13 or more carbon atoms in the chain show special interactions with insects, and methyl trans-2-tridecenoate has a teratogenic effect on the developing wing of the house fly.

Intestinal absorption of menhaden and rapeseed oils and their fatty acid methyl and ethyl esters in the rat

1990 ◽  
Vol 68 (2) ◽  
pp. 480-491 ◽  
Author(s):  
L.-Y. Yang ◽  
A. Kuksis ◽  
J. J. Myher
Keyword(s):  
Fatty Acids ◽  
Phosphatidic Acid ◽  
Cellular Uptake ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Ethyl Esters ◽  
Menhaden Oil ◽  
Lower Efficiency ◽  
Acid Pathway ◽  
Long Chain

The relative cellular uptake and incorporation into prechylomicrons and chylomicrons was investigated for the menhaden and rapeseed oil fatty acids, when given by stomach tube as the original oils or the corresponding methyl and ethyl esters. The intermediates and final products of cellular acylation were determined by chromatographic methods at various times over a period of 1–24 h. There was little selectivity in the uptake among the oligo- and poly-unsaturated fatty acids of menhaden oil, when either oil or esters were fed. In contrast, the long-chain saturated and monounsaturated fatty acids of rapeseed oil were discriminated against during both cellular uptake and reacylation (60% overall reduction in utilization). Also, there was detectable discrimination against the long-chain polyunsaturated monoacylglycerols of menhaden oil and against the long-chain saturated and monounsatured monoacylglycerols of rapeseed oil during both cellular uptake and reacylation (30% overall reduction in utilization). Evidence was obtained for an indiscriminate cellular uptake of variable amounts (4–22%) of intact dietary methyl and ethyl esters of fatty acids, which, however, appeared in the chylomicrons only to a very limited extent (0.1–1.0% of total lipid). During peak absorption the cellular and lymphatic appearance of fatty acids from the digestion and absorption of the alkyl esters was nearly 50% lower than that from the corresponding triacylglycerols. The slower absorption of the fatty acids from the alkyl ester feeding is hypothetically attributed to a lower efficiency of the phosphatidic acid pathway, which is required in the absence of dietary 2-monoacylglycerols, but other mechanisms cannot be excluded.Key words: villus cells, prechylomicrons, chylomicrons, triacylglycerol biosynthesis, monoacylglycerol pathway, phosphatidic acid pathway.

scholarly journals Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 277
Author(s):  
Peitong Liu ◽  
Violeta Ivanova-Petropulos ◽  
Changqing Duan ◽  
Guoliang Yan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Tca Cycle ◽  
Redox Balance ◽  
Ethyl Esters ◽  
Wine Fermentation ◽  
Strain Specificity ◽  
Acetic Acid Medium ◽  
Different Strains

The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and BDX were investigated in red wine fermentation, respectively. The results showed that the pre-fermentative addition of UFAs significantly modified the physiological and energetic state of cells, and affected the levels of intra-metabolites in glycolysis pathway and TCA cycle, redox balance, ATP pool, fatty acids, and amino acids metabolism, which consequently altered the chemical and volatile composition of the wines. Different with the control wine, the wines produced by UFAs addition were characterized with higher amounts of glycerol, C6-alcohols and higher alcohols, and lower levels of acetic acid, medium-chain fatty acids, and acetate esters. Interestingly, the production of ethyl esters showed opposite profiles in different strains due to the distinct expression of EEB1, indicating that the effect of UFAs on ethyl esters syntheses is strain-specificity. Our results highlighted the effectiveness of modulating UFAs content in shaping aroma characteristics, and verified that fine adjusting the content of UFAs combined with inoculating proper yeast is a promising strategy to modulate the aromatic quality of wine, which probably provides an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.

scholarly journals Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria

2020 ◽  
Vol 15 (1-2) ◽  
pp. 17-26
Author(s):  
Olawale Paul Olatidoye ◽  
Taofik Akinyemi Shittu ◽  
Samuel Olusegun Awonorin ◽  
Emmanuel Sunday Ajisegiri
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ethyl Esters ◽  
Mean Values ◽  
High Oleic ◽  
Cashew Nut ◽  
Lipid Fractions

This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic acid) which indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic > linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds contained therein.

Characterization and Identification of Fatty Acid Ethyl Esters from Refined Used Cooking Oil as Biodiesel by Using Spectroscopic Techniques Approach

2021 ◽  
Vol 877 ◽  
pp. 172-179
Author(s):  
Ni Made Suaniti ◽  
I Wayan Bandem Adnyana ◽  
Oka Ratnayani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Ethyl Oleate ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectroscopic Techniques ◽  
Cooking Oil ◽  
Used Cooking Oil

Fatty acids composition in used cooking oil vary that need to analyze before making biodiesel to meet the requirement of a diesel engine. The purpose of this study was to identify and characterize fatty acid ethyl ethers in used cooking oil refined using various acids after a one-stage transesterification process using a heterogeneous CaO catalyst to produce biodiesel. The analytical method applied was spectroscopic technique by using Fourier Transform Infra Red (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS) instruments. The results showed that the characteristics of fatty acid ethyl esters from used cooking oil that refined using phosphoric acid were superior to than sulfuric acid and hydrochloric acid. Six peaks with m/z 88 fragments as markers of fatty acid ethyl esters and two peaks identified as ethyl linoleate and ethyl oleate as unsaturated fatty acids characterize by GC-MS. FTIR showed an increase of intensity at wavenumber of 2500-1500 cm-1 which was a weak bond. A similar functional group identified by FTIR in biodiesel from refining used cooking oil obtained lower intensity than commercial diesel fuel.

Sign in / Sign up

Export Citation Format

Share Document