Epoxy oleic acid inQuamoclit seed oils

1992 ◽  
Vol 69 (2) ◽  
pp. 190-191 ◽  
Author(s):  
C. D. Daulatabad ◽  
V. A. Desai ◽  
K. M. Hosamani ◽  
V. B. Hiremath
Keyword(s):  
Oleic Acid ◽  
Seed Oils ◽  
Epoxy Oleic Acid

scholarly journals Recovery from Cogwheel Rigidity and Akinesia and Improvement in Vibration Sense and Olfactory Perception following Removal of an Epoxy-Oleic Acid DNA Adduct

2017 ◽  
Vol 2017 ◽  
pp. 1-3 ◽  
Author(s):  
Jean A. Monro ◽  
John McLaren-Howard ◽  
Mussadiq Shah ◽  
Peter O. O. Julu ◽  
Basant K. Puri
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Modern Human ◽  
Dna Adduct ◽  
Olfactory Perception ◽  
Vibration Sense ◽  
Epoxy Fatty Acid ◽  
Long Term Storage ◽  
Fried Foods ◽  
Epoxy Oleic Acid

The epoxy fatty acidcis-12,13-epoxy-oleic acid, which acts as a DNA adduct, may be generated during long-term storage of many seed oils, including those used in cooking, with frying oils and fried foods being a major source in the modern human diet. Removal of this epoxy fatty acid from the locus of theN-formyl peptide receptors was associated with recovery from cogwheel rigidity and akinesia as well as with improvement in vibration sense and olfactory perception.

scholarly journals Physical and Chemical Properties of oils of three varieties seeds of passion fruit: Passiflora alata Curtis, Passiflora edulis f. flavicarpa and Passiflora quadrangularis

2021 ◽  
Vol 7 ◽  
Author(s):  
Simone Rodrigues Silva ◽  
Elizângela Augusta Dos Santos ◽  
Antônio Alves De Melo Filho
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Major Fatty Acid ◽  
Passion Fruit ◽  
Seed Oils ◽  
Passiflora Edulis ◽  
Total Fatty Acids

This paper reports the physicochemical characteristics of the seed oils from different varieties of passion fruit (Passiflora alata Curtis, Passiflora edulis f. flavicarpa and Passiflora quadrangularis) cultivated in Brazil, Roraima. The oil  from passion fruit, within the range of 19.29±0.02; 21.34±0.22 e 14.24±0.16%, respectively. The physicohemical characteristics of the extracted oils were: free fatty acid contents (0.84±0.01 - 2.73±0.05 % mg KOH g-1 as oleic acid), iodine value (101.63±0.18 - 125.96±0.13 g of I2 100 g-1 of oil), and saponification index (90.56±0.32 - 179.06±0.19 mg KOH g-1 of oil). The oils revealed a reasonable oxidative parameter range as depicted by the determinations of index peroxide value (1.92±0.09 – 3.05±0.03 meqO2 kg-1 of oil). Linoleic acid was the major fatty acid found in all the seed oils with contributions of 55.75-63.42% of the total fatty acids (FA). Other fatty acids detected were known to be oleic acid (19.3-20.1%), palmitic acid (10.8-12.8%) and stearic acid (3.25-4.25%). Through the DPPH test we observed the presence of antioxidants in the three oil samples. The results of the present study indicate that the seeds of the tested passion fruit varieties from Roraima are a potential source of high-linoleic oil and thus can be explored for commercial use and value addition.

scholarly journals Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria

2021 ◽  
Vol 8 ◽  
Author(s):  
Florinda Fratianni ◽  
Antonio d'Acierno ◽  
Maria Neve Ombra ◽  
Giuseppe Amato ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Inflammatory Activity ◽  
Seed Oils ◽  
Black Cherry ◽  
Dpph Assay ◽  
Anti Inflammatory ◽  
Cold Pressed

Background/Aim: Sweet almond (Prunus amygdalus dulcis) oil is one of the most famous cold-pressed seed oils. However, other species of Prunus can provide oils with healthy properties. We analyzed the fatty acid (FA) composition, as well as the antioxidant, the in vitro anti-inflammatory properties, and the antibiofilm activity of five commercial vegetable cold-pressed seed oils of apricot, peach, plum, cherry, and black cherry.Methods: Gas Chromatography-Mass Spectrometry was performed for the analysis of FAs The antioxidant property of the oils was carried using different tests [2, 2-diphenyl-1-picrylhydrazyl (DPPH assay)], Ferric Reducing Antioxidant Power (FRAP), and the 2, 20 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+). The denaturation assay performed on bovine serum albumin (BSA) was used to evaluate the in vitro anti-inflammatory activity. The anti-biofilm activity was assessed using five pathogenic strains, namely, Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, through the crystal violet test and the 3-(4,5-dimethylthiazol-2-yl)−2,5-diphenyltetrazolium bromide (MTT), used to evaluate the metabolism of the microbial cells present within the biofilm.Results: Oleic acid and linoleic acids were the most abundant FAs. Black cherry seed oil exhibited the best antioxidant activity, but in general, the amount of oil needed to inhibit the activity of 1 ml of DPPH assay at 50% did not exceed 10 μg. The extract concentration for the 50% inhibition of the denaturation of the protein (IC50) did not exceed 4.4 μg. Linoleic and stearic acids affected the antioxidant activity of the oils; oleic acid, linolenic, and palmitoleic acids exhibited beneficial effects in preserving the BSA denaturation, as shown by the correlation data. The oils were able to inhibit the biofilm formation of the pathogens (up to 71.40% of inhibition) as well as act against their mature biofilm, although with different strengths, with values up to 61.54%. Concurrently, they also acted on the pathogen metabolism.Conclusion: The oils represent a valuable source of some healthy FAs. They showed potential antioxidant and anti-inflammatory in vitro activity, in addition, their potential effect on the biofilm can offer important ideas for research and reflection on their use as functional foods and/or ingredients.

scholarly journals Comparison of the Characteristics of Two Kinds of Tea Seed Oils: Oil-tea Seed Oil and Green-Tea Seed Oil

2018 ◽  
Vol 7 (1) ◽  
pp. 56
Author(s):  
Xinchu Weng ◽  
Zhuoting Yun ◽  
Chenxiao Zhang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Green Tea ◽  
Acid Level ◽  
Seed Oil ◽  
Seed Oils ◽  
Tea Seed Oil

Physicochemical properties, fatty acid composition, antioxidant compounds and oxidative stability of oil-tea seed oil (Camellia oleifera Abel.) and green-tea seed oil (Camellia sinensis O. Ktze.) were investigated. The refractive index, saponification value, iodine value, acid value, peroxide value, unsaponifiables were determined to assess the quality of the oils. The major fatty acids of green-tea seed oil and oil-tea seed oil were oleic acid, linoleic acid and palmitic acid. Green-tea seed oil was typical oleic-linoleic-oil with 52.13% oleic acid and 24.32% linoleic acid level, whereas oil-tea seed oil was typical oleic-oil with very high oleic acid level (73.67%). The amount of total phenols, α-tocopherol and β-carotene of green-tea seed oil were 8.68 mg/kg, 160.33 mg/kg, 3.20 mg/kg, respectively, whereas they were 17.90 mg/kg, 85.66 mg/kg, 1.18 mg/kg in oil-tea seed oil, respectively. Green-tea seed oil contained high amounts of α-tocopherol which was nearly twice that of oil-tea seed oil. The initial induction period (IP) values of green-tea seed oil and oil-tea seed oil were 6.55h and 6.08h at 110 oC by OSI method, respectively, which shows the oxidative stability of two kinds of tea seed oils were preferable. Therefore, oil-tea seed oil could be a good dietary supplement with high level of monounsaturated fatty acids and similar fatty acid composition of olive oil. Green-tea seed oil was a new oil resource which is rich in α-tocopherol in China.

Characterization of the cardiac glycoside and lipid profiles of Strophanthus kombé Oliv. seeds

2016 ◽  
Vol 71 (3-4) ◽  
pp. 55-64 ◽  
Author(s):  
Diana N. Knittel ◽  
Peter Lorenz ◽  
Ursula Huber ◽  
Florian C. Stintzing ◽  
Dietmar R. Kammerer
Keyword(s):  
Fatty Acids ◽  
Quality Control ◽  
Oleic Acid ◽  
Detailed Knowledge ◽  
Seed Oils ◽  
Full Potential ◽  
Previous Sample ◽  
Seed Extracts ◽  
Routine Quality Control

Abstract The seeds of Strophanthus kombé Oliv. are known to contain high levels of cardioactive compounds. However, the therapeutic use of Strophanthus in the treatment of cardiopathy requires more detailed knowledge of the compound profile to profit from the full potential of Strophanthus preparations. Therefore, the objective was to characterize the cardenolide profile and lipophilic constituents in S. kombé seeds using methods applicable in routine quality control. Freshly prepared S. kombé seed extracts were analyzed without previous sample clean-up using a novel HPLC-DAD-MSn method. In addition, seed oils were analyzed by GC-MS following derivatization of the lipids. More than 20 cardenolides were tentatively assigned in the seed extracts including strophanthidin, strophanthidol, periplogenin and strophanthidinic acid aglycones, carrying various saccharide moieties. The findings revealed the presence of eight novel cardenolides, which have not been described for S. kombé so far. The occurrence of strophanthidinic acid derivatives was verified by comparison with synthesized strophanthidinic acid-cymaropyranoside. GC-MS characterization of the oils mainly revealed the presence of fatty acids, especially oleic acid and linoleic acid, as well as phytosterols, the latter representing intermediates of cardenolide biosynthesis. In summary, these findings broaden our knowledge on the secondary metabolism of Strophanthus.

scholarly journals Chemical Differentiation and Antimicrobial Potential of Four Brassica napus L Seed Oils

2021 ◽  
pp. 4597-4613
Author(s):  
Ahmed Aj. Jabbar ◽  
Chiman Hameed Saeed ◽  
Sazan Moffaq Abdulaziz ◽  
Bahar Jalal Mahmood
Keyword(s):  
Oleic Acid ◽  
Brassica Napus ◽  
Essential Oils ◽  
Klebsiella Pneumonia ◽  
Seed Oils ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Brassica Napus L ◽  
Gram Positive Bacteria ◽  
Antimicrobial Potential

The conducted study compares the phytochemical and the antimicrobial potential of four varieties of Brassica napus seed oils. The plant seeds were cultivated during the winter growing season. Soxhlet extractor and Gas Chromatography-Mass Spectrometer (GC-MS) were used for essential oil analysis. The micro broth dilutionassay was applied to test the antimicrobial potential (MIC: Minimum inhibitory concentration, MBC: Minimum bactericidal concentration) of the extracted essential oils against different bacterial strains. A total of 56 phytochemicals were found, including 23 and 25 compounds in the oils of Pactol and Rapifera seed varieties,respectively, and 21 compounds in each of Bacara and Rally seed oils. Oleic acid constituted about 35.79 %, 15.62%, 7%, and 2.41 % for Rally, Bacara, Rapifera, and Pactol seed oils, respectively. Gram-positive bacteria, Streptococcus pyogenes and Streptococcus agalactiae, showed lower resistance potentials (MIC= 0.78%, 3.125%respectively) (MBC=1.36%, 6.25% respectively) to the essential oils compared with Staphylococcus aureus. Escherichia coli showed higher sensitivity (6.25% and 12.5% for MIC and MBC, respectively) than Klebsiella pneumonia and Pseudomonas aeruginosa to the B. napus seed oils. Gram-positive bacteria weremore sensitive to the tested essential oils than Gram-negative bacteria. Overall, four different seed varieties have important chemicals and fatty acids. Oleic acid was the most common carboxylic acid (fatty acid) and 2,4-decadienal with hexanal were the most prevalent aldehydes in four seed oils. Tested B. napus seed essential oilsshowed antimicrobial activities against various Gram-positive and negative bacteria and Candida albicans, with Pactol seed oils exerting the highest activity.

Fatty Acid and Tocochromanol Patterns of Some Salvia L. species

2004 ◽  
Vol 59 (5-6) ◽  
pp. 305-309 ◽  
Author(s):  
Eyup Bagci ◽  
Mecit Vural ◽  
Tuncay Dirmenci ◽  
Ludger Bruehl ◽  
Kurt Aitzetmüllerd
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Seed Oil ◽  
Seed Oils ◽  
Total Tocopherol ◽  
Higher Plant ◽  
Plant Lipids ◽  
Derivatives Of ◽  
Fatty Acid Compositions

In the course of our investigations of new sources of higher plant lipids, seed fatty acid compositions and the tocochromanol contents of Salvia bracteata, S. euphratica var. euphratica, S. aucherii var. canascens, S. cryptantha, S. staminea, S. limbata, S. virgata, S. hypargeia, S. halophylla, S. syriaca and S. cilicica were investigated using GLC and HPLC systems. Some of the species are endemic to Turkey. All the Salvia sp. showed the same pattern of fatty acids. Linoleic, linolenic and oleic acid were found as the abundant components. Tocochromanol derivatives of the seed oil showed differences between Salvia species. γ-Tocopherol was the abundant component in most of the seed oils except of S. cilicica. The total tocopherol contents of the seed oils were determined to be more than the total of tocotrienols.

Increased Levels of Lipid Oxidation Products in Rheumatically Destructed Bones o f Patients Suffering from Rheumatoid Arthritis

1998 ◽  
Vol 53 (11-12) ◽  
pp. 1061-1071 ◽  
Author(s):  
Wolfgang Jira ◽  
Gerhard Spiteller ◽  
Andreas Richter
Keyword(s):  
Rheumatoid Arthritis ◽  
Lipid Peroxidation ◽  
Oleic Acid ◽  
Lipid Oxidation ◽  
Oxidation Products ◽  
Noic Acid ◽  
Bone Material ◽  
Lipid Oxidation Products ◽  
Epoxy Oleic Acid

Abstract The new indicator for lipid peroxidation (LPO) processes -9-hydroxy-10,12-octadecadie-noic acid (9-HODE) -was used to investigate, whether LPO processes are increased in destructed bone material of patients suffering from rheum atoid arthritis (RA) in comparison to surrounded non destructed bone material. The HODE content in destructed bones ex­ceeded that of non destructed ones of the same patient for a factor of about 3. In addition similar increases in leukotoxines and epoxy oleic acid in the destructed bone material were observed, indicating an increase of LPO processes in affected bone parts of pa­tients.

Nitro-oleic acid and epoxy-oleic acid are not altered in obesity and Type 2 diabetes

2014 ◽  
Vol 102 (3) ◽  
pp. 517-518 ◽  
Author(s):  
Dimitrios Tsikas ◽  
Sandor Batkai ◽  
Anja Mitschke ◽  
Jens Jordan ◽  
Stefan Engeli
Keyword(s):  
Type 2 Diabetes ◽  
Oleic Acid ◽  
Epoxy Oleic Acid

A magnetic super lattice

1987 ◽  
Vol 45 ◽  
pp. 360-361 ◽  
Author(s):  
M.D. Bentzon ◽  
J. v. Wonterghem ◽  
A. Thölén
Keyword(s):  
Thermal Decomposition ◽  
Oleic Acid ◽  
Magnetic Fluid ◽  
Magnetic Particles ◽  
Carbon Film ◽  
Thick Layer ◽  
Amorphous Iron ◽  
Super Lattice ◽  
Carrier Liquid ◽  
Median Diameter

We report on the oxidation of a magnetic fluid. The oxidation results in magnetic super lattice crystals. The “atoms” are hematite (α-Fe2O3) particles with a diameter ø = 6.9 nm and they are covered with a 1-2 nm thick layer of surfactant molecules.Magnetic fluids are homogeneous suspensions of small magnetic particles in a carrier liquid. To prevent agglomeration, the particles are coated with surfactant molecules. The magnetic fluid studied in this work was produced by thermal decomposition of Fe(CO)5 in Declin (carrier liquid) in the presence of oleic acid (surfactant). The magnetic particles consist of an amorphous iron-carbon alloy. For TEM investigation a droplet of the fluid was added to benzine and a carbon film on a copper net was immersed. When exposed to air the sample starts burning. The oxidation and electron irradiation transform the magnetic particles into hematite (α-Fe2O3) particles with a median diameter ø = 6.9 nm.

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