Fatty acid compositions of the neutral lipids of the seeds of different varieties of Olea europaea

1991 ◽  
Vol 27 (5) ◽  
pp. 630-631
Author(s):  
M. É. Mamedova ◽  
S. M. Aslanov
Keyword(s):  
Fatty Acid ◽  
Olea Europaea ◽  
Neutral Lipids ◽  
Fatty Acid Compositions ◽  
Olea Europaéa

LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS

1963 ◽  
Vol 41 (1) ◽  
pp. 657-666 ◽  
Author(s):  
W. G. Martin ◽  
N. H. Tattrie ◽  
W. H. Cook
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Egg Yolk ◽  
Low Density ◽  
Cholesterol Esters ◽  
Density Fraction ◽  
Distribution Studies ◽  
Egg Yolk Lipoproteins ◽  
Fatty Acid Compositions

The three lipoproteins of egg yolk, α- and β-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. α- and β-lipovitellin comprise 22 to 26% lipid, of which 61% is phospholipid, 35% is triglyceride, and 4% is cholesterol and its esters. LDF contains about 89% lipid having 27% phospholipid, 69% triglyceride, and 4% cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74% lecithins, 18% cephalins, and 8% minor phospholipids. The fatty acid compositions of the neutral lipids, lecithins, and cephalins of the α- and β-lipovitellins were also similar, with only minor differences.Gentle extraction of the LDF solutions with ethyl ether readily removes about 85% of the total lipid and 55% of the phospholipid, while subsequent changes are slow. The lipoprotein residue contains 52% lipid which is mostly phospholipid; when the residual ether is removed, five sedimenting components are observed in the ultracentrifuge.

Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents

2017 ◽  
Vol 31 (8) ◽  
pp. e3933 ◽  
Author(s):  
Ali Ozkan ◽  
Hassan Y. Aboul-Enein ◽  
Muhittin Kulak ◽  
Recep Bindak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Comparative Study ◽  
Acid Composition ◽  
Olea Europaea ◽  
Olea Europaea L ◽  
Olea Europaéa

LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS

1963 ◽  
Vol 41 (3) ◽  
pp. 657-666 ◽  
Author(s):  
W. G. Martin ◽  
N. H. Tattrie ◽  
W. H. Cook
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Egg Yolk ◽  
Low Density ◽  
Cholesterol Esters ◽  
Density Fraction ◽  
Distribution Studies ◽  
Egg Yolk Lipoproteins ◽  
Fatty Acid Compositions

The three lipoproteins of egg yolk, α- and β-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. α- and β-lipovitellin comprise 22 to 26% lipid, of which 61% is phospholipid, 35% is triglyceride, and 4% is cholesterol and its esters. LDF contains about 89% lipid having 27% phospholipid, 69% triglyceride, and 4% cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74% lecithins, 18% cephalins, and 8% minor phospholipids. The fatty acid compositions of the neutral lipids, lecithins, and cephalins of the α- and β-lipovitellins were also similar, with only minor differences.Gentle extraction of the LDF solutions with ethyl ether readily removes about 85% of the total lipid and 55% of the phospholipid, while subsequent changes are slow. The lipoprotein residue contains 52% lipid which is mostly phospholipid; when the residual ether is removed, five sedimenting components are observed in the ultracentrifuge.

scholarly journals Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea)

2020 ◽  
Vol 17 (99) ◽  
pp. 71-78
Author(s):  
Reza Farahmandfar ◽  
Mojtaba Rahmatiyan ◽  
Somayeh Soleymani ◽  
◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Acid Composition ◽  
Olea Europaea ◽  
Olea Europaéa
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