A Comparison of Lipids and Fatty Acids of the Ocean Quahaug, Arctica islandica, from Nova Scotia and New Brunswick

1974 ◽  
Vol 31 (11) ◽  
pp. 1803-1811 ◽  
Author(s):  
R. G. Ackman ◽  
S. Epstein ◽  
M. Kelleher
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nova Scotia ◽  
New Brunswick ◽  
Food Sources ◽  
Arctica Islandica ◽  
Lipid Contents ◽  
Compositional Variations ◽  
Species Specific ◽  
Fatty Acid Compositions

Lots of ocean quahaugs, Arctica islandica, respectively from Nova Scotia and New Brunswick, were compared to see if fatty acid compositions might reflect local food sources and thus explain alleged flavor problems. Lipid contents increased from May to July, but detailed fatty acid comparisons including those from flesh and hepatopancreas, gave similar results except with minor details indicative of active feeding. A holding experiment with New Brunswick quahaugs gave essentially the basic lipid composition but after 10 wk compositional variations in fatty acid were suggestive of the effect of nonfeeding. The close fatty acid resemblence among several samples suggests that the ocean quahaug eventually converts ingested fatty acids to a species-specific composition based on those acids common to other northwestern Atlantic shellfish. Certain details of these fatty acid analyses suggest particulate matter sources for some ingested fatty acids. No correlation between flavor and lipid or fatty acid composition could be obtained because flavor problems were not observed in these samples.

Biochemical Implications of Seasonal Trends in the Iodine Values and Free Fatty Acid Levels of Commercially Produced Atlantic Coast Herring Oils

1970 ◽  
Vol 27 (10) ◽  
pp. 1669-1683 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nova Scotia ◽  
Atlantic Coast ◽  
Relative Proportion ◽  
Short Term ◽  
Iodine Values ◽  
Seasonal Decline ◽  
Fatty Acid Compositions

Annual surveys of commercial herring oils produced in summer and fall off southwestern Nova Scotia and in winter and spring off southwestern Newfoundland showed iodine values (IV) mostly within the range 135 to 105 in both locations for the years 1965–70. Two systematic trends in IV with season were detected. The first extended uniformly over the whole of each fishery season and was limited to no more than ± 5 IV units. It is believed to represent the influence of long-term average environmental conditions that may vary from year to year and that establish the basic fatty acid compositions of the fish entering the fishery. The second was observed as a seasonal decline, over 2–3 months, of 20 IV units in the Nova Scotia fishery, and of 10 IV units in the Newfoundland fishery. It is proposed that this short-term effect follows from an increase in the relative proportion of the low-density, long-chain, monoethylenic fatty acids characteristic of clupeid oils that could decrease residual fat density at a time of general fat depletion and corresponding density increase for the fish as a whole.Free fatty acids (FFA) in freshly produced oils were also examined. In both fisheries % FFA seldom exceeded 1 and under optimum conditions the % FFA were consistently about 0.2–0.3. Annual seasonal % FFA effects were apparently restricted to an increase in April in the Newfoundland fishery associated with high IV oils of a pink colour denoting heavy spring feeding.

Free Fatty Acids of Herring Oils: Possible Derivation from both Phospholipids and Triglycerides in Fresh Herring

1969 ◽  
Vol 26 (6) ◽  
pp. 1577-1583 ◽  
Author(s):  
R. F. Addison ◽  
R. G. Ackman ◽  
J. Hingley
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nova Scotia ◽  
Free Fatty Acids ◽  
Oil Production ◽  
Enzyme Action ◽  
Chemical Hydrolysis ◽  
Hydrolysis Of ◽  
Phosphorus Levels ◽  
Fatty Acid Compositions

The free fatty acids (FFA) of nine commercially produced Nova Scotia herring oils were compared with the overall oil fatty acid compositions. Results were consistent with the FFA having arisen primarily through hydrolysis of phospholipids, but additionally from hydrolysis of triglycerides. Phosphorus levels indicate that hydrolysis of phospholipids probably occurs by enzyme action, before oil production rather than after, but suggest that in some instances FFA may be formed by slow chemical hydrolysis of phospholipids after oil production.

scholarly journals Fatty Acids Composition of Two Holothuroidea Species – Cucumaria japonica and C. okhotensis

2007 ◽  
Vol 2 (8) ◽  
pp. 1934578X0700200
Author(s):  
Viatcheslav Rybin ◽  
Konstantin Pavel ◽  
Eugene Boltenkov ◽  
Anastasiya Karlina ◽  
Galina Timchishina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Body Wall ◽  
Biologically Active ◽  
Fatty Acids Composition ◽  
Total Fatty Acids ◽  
Species Specific ◽  
Cucumaria Japonica ◽  
Fatty Acid Compositions

The fatty acid compositions of the lipids of two holothurian species ( Cucumaria japonica and C. okhotensis) were investigated. High contents of 12-methyltetradecanoic acid and eicosapentaenoic acid (up to 17.7 % and 28.4% of total fatty acids, respectively) in the lipids of both species were revealed. Species specific differences in the content of 23:1 n-9 fatty acid in the lipids from viscera and body wall were found. In C. japonica, the viscera to body wall ratio was 0.07, while in C. okhotensis this ratio was 0.28. The fatty acid compositions of the lipids from both investigated holothurian species permit their use for the manufacturing of foodstuff, as well as for biologically active additives.

Fatty Acid Data and Crop Surveys Indicate Sources of Red Sunflower Seed Weevil (Coleoptera: Curculionidae), Populations and Suggest Strategies for Management

2020 ◽  
Author(s):  
Jarrad R Prasifka ◽  
Beth Ferguson ◽  
James V Anderson
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Sunflower Seed ◽  
Cultural Practices ◽  
High Oleic ◽  
Fatty Acid Data ◽  
Smicronyx Fulvus ◽  
Combined Data ◽  
Fatty Acid Compositions

Abstract The red sunflower seed weevil, Smicronyx fulvus L., is a univoltine seed-feeding pest of cultivated sunflower, Helianthus annuus L. Artificial infestations of S. fulvus onto sunflowers with traditional (<25% oleic acid), mid-oleic (55–75%), or high oleic (>80%) fatty acid profiles were used to test if fatty acids could be used as natural markers to estimate the proportion of weevils developing on oilseed sunflowers rather than wild Helianthus spp. and confection (non-oil) types. Oleic acid (%) in S. fulvus confirmed the fatty acid compositions of mature larvae and weevil adults reflected their diets, making primary (oleic or linoleic) fatty acids feasible as natural markers for this crop-insect combination. Oleic acid in wild S. fulvus populations in North Dakota suggests at least 84 and 90% of adults originated from mid-oleic or high oleic sunflower hybrids in 2017 and 2018, respectively. Surveys in 2017 (n = 156 fields) and 2019 (n = 120 fields) extended information provided by S. fulvus fatty acid data; no significant spatial patterns of S. fulvus damage were detected in samples, damage to oilseed sunflowers was greater than confection (non-oil) types, and the majority of damage occurred in ≈10% of surveyed fields. Combined, data suggest a few unmanaged or mismanaged oilseed sunflower fields are responsible for producing most S. fulvus in an area. Improved management seems possible with a combination of grower education and expanded use of non-insecticidal tactics, including cultural practices and S. fulvus-resistant hybrids.

scholarly journals Evaluation of Chemical Variability of Cured Vanilla Beans (Vanilla tahitensis and Vanilla planifolia)

2009 ◽  
Vol 4 (10) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Christel Brunschwig ◽  
François Xavier Collard ◽  
Jean-Pierre Bianchini ◽  
Phila Raharivelomanana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dry Matter ◽  
Monounsaturated Fatty Acids ◽  
Vanilla Planifolia ◽  
Chemical Variability ◽  
Total Fatty Acids ◽  
Curing Method ◽  
Fatty Acid Compositions

In order to establish a chemical fingerprint of vanilla diversity, thirty samples of V. planifolia J. W. Moore and V. tahitensis G. Jackson cured beans from seven producing countries were examined for their aroma and fatty acid contents. Both fatty acid and aroma compositions were found to vary between vanilla species and origins. Vanillin was found in higher amounts in V. planifolia (1.7-3.6% of dry matter) than in V. tahitensis (1.0-2.0%), and anisyl compounds were found in lower amounts in V. planifolia (0.05%) than in V. tahitensis (1.4%-2.1%). Ten common and long chain monounsaturated fatty acids (LCFA) were identified and were found to be characteristic of the vanilla origin. LCFA derived from secondary metabolites have discriminating compositions as they reach 5.9% and 15.8% of total fatty acids, respectively in V. tahitensis and V. planifolia. This study highlights the role of the curing method as vanilla cured beans of two different species cultivated in the same country were found to have quite similar fatty acid compositions.

scholarly journals Valuable Fatty Acids in Bryophytes—Production, Biosynthesis, Analysis and Applications

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 524 ◽  
Author(s):  
Lu ◽  
Eiriksson ◽  
Thorsteinsdóttir ◽  
Simonsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Higher Plants ◽  
Aqueous Environment ◽  
Omega 3 ◽  
Biotic And Abiotic Stresses ◽  
Human Diet ◽  
Omega 3 Fatty Acid ◽  
Algae Oil ◽  
Fatty Acid Compositions

Bryophytes (mosses, liverworts and hornworts) often produce high amounts of very long-chain polyunsaturated fatty acids (vl-PUFAs) including arachidonic acid (AA, 20:4 △5,8,11,14) and eicosapentaenoic acid (EPA, 20:5 △5,8,11,14,17). The presence of vl-PUFAs is common for marine organisms such as algae, but rarely found in higher plants. This could indicate that bryophytes did not lose their marine origin completely when they landed into the non-aqueous environment. Vl-PUFA, especially the omega-3 fatty acid EPA, is essential in human diet for its benefits on healthy brain development and inflammation modulation. Recent studies are committed to finding new sources of vl-PUFAs instead of fish and algae oil. In this review, we summarize the fatty acid compositions and contents in the previous studies, as well as the approaches for qualification and quantification. We also conclude different approaches to enhance AA and EPA productions including biotic and abiotic stresses.

scholarly journals Modeled replacement of traditional soybean and canola oil with high-oleic varieties increases monounsaturated fatty acid and reduces both saturated fatty acid and polyunsaturated fatty acid intake in the US adult population

2018 ◽  
Vol 108 (3) ◽  
pp. 594-602 ◽  
Author(s):  
Susan K Raatz ◽  
Zach Conrad ◽  
Lisa Jahns ◽  
Martha A Belury ◽  
Matthew J Picklo
Keyword(s):  
At Risk ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Canola Oil ◽  
Food Sources ◽  
Fatty Acid Intake ◽  
High Oleic ◽  
Acid Intake ◽  
The Us ◽  
Age And Sex

ABSTRACT BACKGROUND High-oleic (HO) seed oils are being introduced as replacements for trans fatty acid (TFA)–containing fats and oils. Negative health effects associated with TFAs led to their removal from the US Generally Recognized As Safe list. HO oils formulated for use in food production may result in changes in fatty acid intake at population levels. Objectives The purposes of this study were to 1) identify major food sources of soybean oil (SO) and canola oil (CO), 2) estimate effects of replacing SO and CO with HO varieties on fatty acid intake overall and by age and sex strata, and 3) compare predicted intakes with the Dietary Reference Intakes and Adequate Intakes (AIs) for the essential fatty acids (EFAs) α-linolenic acid (ALA) and linoleic acid (LA). Design Food and nutrient intakes from NHANES waves 2007–2008, 2009–2010, 2011–2012, and 2013–2014 in 21,029 individuals aged ≥20 y were used to model dietary changes. We estimated the intake of fatty acid with the replacement of HO-SO and HO-CO for commodity SO and CO at 10%, 25%, and 50% and evaluated the potential for meeting the AI at these levels. RESULTS Each modeling scenario decreased saturated fatty acids (SFAs), although intakes remained greater than recommended for all age and sex groups. Models of all levels increased the intake of total monounsaturated fatty acids (MUFAs), especially oleic acid, and decreased the intake of total polyunsaturated fatty acids (PUFAs), particularly LA and ALA. Replacement of traditional with HO oils at 25–50% places specific adult age and sex groups at risk of not meeting the AI for LA and ALA. Conclusions The replacement of traditional oils with HO varieties will increase MUFA intake and reduce both SFA and PUFA intakes, including EFAs, and may place specific age and sex groups at risk of inadequate LA and ALA intake.

scholarly journals Formation of trans Fatty Acids Is Not Involved in Growth-Linked Membrane Adaptation of Pseudomonas putida

2005 ◽  
Vol 71 (4) ◽  
pp. 1915-1922 ◽  
Author(s):  
Claus Härtig ◽  
Norbert Loffhagen ◽  
Hauke Harms
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Pseudomonas Putida ◽  
De Novo ◽  
Isomerization Reaction ◽  
Cyclopropane Fatty Acid ◽  
Substrate Uptake ◽  
Resting Cells ◽  
Saturation Degree ◽  
Fatty Acid Compositions

ABSTRACT Fatty acid compositions in growing and resting cells of several strains of Pseudomonas putida (P8, NCTC 10936, and KT 2440) were studied, with a focus on alterations of the saturation degree, cis-trans isomerization, and cyclopropane formation. The fatty acid compositions of the strains were very similar under comparable growth conditions, but surprisingly, and contrary to earlier reports, trans fatty acids were not found in either exponentially growing cells or stationary-phase cells. During the transition from growth to the starvation state, cyclopropane fatty acids were preferentially formed, an increase in the saturation degree of fatty acids was observed, and larger amounts of hydroxy fatty acids were detected. A lowered saturation degree and concomitant higher membrane fluidity seemed to be optimal for substrate uptake and growth. The incubation of cells under nongrowth conditions rapidly led to the formation of trans fatty acids. We show that harvesting and sample preparation for analysis could provoke the enzyme-catalyzed formation of trans fatty acids. Freeze-thawing of resting cells and increased temperatures accelerated the formation of trans fatty acids. We demonstrate that cis-trans isomerization only occurred in cells that were subjected to an abrupt disturbance without having the possibility of adapting to the changed conditions by the de novo synthesis of fatty acids. The cis-trans isomerization reaction was in competition with the cis-to-cyclopropane fatty acid conversion. The potential for the formation of trans fatty acids depended on the cyclopropane content that was already present.

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