Molecular Mapping Genes Conditioning Reduced Palmitic Acid Content in N87-2122-4 Soybean

Crop Science ◽  
2002 ◽  
Vol 42 (2) ◽  
pp. 373 ◽  
Author(s):  
Zenglu Li ◽  
Richard F. Wilson ◽  
Warren E. Rayford ◽  
H. Roger Boerma
Keyword(s):  
Palmitic Acid ◽  
Acid Content ◽  
Molecular Mapping ◽  
Palmitic Acid Content

Molecular Mapping Genes Conditioning Reduced Palmitic Acid Content in N87‐2122‐4 Soybean

Crop Science ◽  
2002 ◽  
Vol 42 (2) ◽  
pp. 373-378 ◽  
Author(s):  
Zenglu Li ◽  
Richard F. Wilson ◽  
Warren E. Rayford ◽  
H. Roger Boerma
Keyword(s):  
Palmitic Acid ◽  
Acid Content ◽  
Molecular Mapping ◽  
Palmitic Acid Content

A mutant of Brassica napus with increased palmitic acid content

2000 ◽  
Vol 119 (2) ◽  
pp. 141-144 ◽  
Author(s):  
T. Schnurbusch ◽  
C. Mollers ◽  
H. C. Becker
Keyword(s):  
Brassica Napus ◽  
Palmitic Acid ◽  
Acid Content ◽  
Palmitic Acid Content

Effect of seed position on fatty acid content in sunflower (Helianthus annuus L.)

1988 ◽  
Vol 28 (5) ◽  
pp. 629 ◽  
Author(s):  
DL George ◽  
CM McLeod ◽  
BW Simpson
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Lower Half ◽  
Fatty Acid Level ◽  
Palmitic Acid Content ◽  
Seed Position

Variation among F3 seeds from a single head for linoleic acid content was high (50.0-72.7%) and appeared unrelated to seed position. Fatty acid content of seeds within self-pollinated heads was not affected by unfilled, adjacent seeds. Thus single seed selections for linoleic acid content should not be biased. No general relationship between fatty acid level and seed position was evident from, analyses of bulk samples except that palmitic acid content of seeds from the upper half of heads (7.4%) was higher than from the lower half (6.5%). This may be related to the negative correlation (r = -0.45) between palmitic acid content and seed size. Fatty acid content and weight of seeds from the lower half of heads were less variable than from the upper half.

Inheritance of high palmitic acid content in the seed oil of sunflower mutant CAS-5

1999 ◽  
Vol 98 (3-4) ◽  
pp. 496-501 ◽  
Author(s):  
B. Pérez-Vich ◽  
J. Fernández ◽  
R. Garcés ◽  
J. M. Fernández-Martínez
Keyword(s):  
Palmitic Acid ◽  
Acid Content ◽  
Seed Oil ◽  
Palmitic Acid Content ◽  
Sunflower Mutant

scholarly journals Changes in fatty acid composition of pork rich in conjugated linoleic acid frying in different kind of fats

2009 ◽  
pp. 31-35
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Gundel ◽  
János Csapó
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Palmitic Acid Content ◽  
High Level

In 1990ys antiatherogen, antioxidant and anticarcinogen effect of conjugated linolacids (CLA) was detected. From this reasons, our aims in this study were producing pork rich in CLA and studying the change of fatty acid composition of the produced pork cooked different kind of fats. For frying palm and sunflower oil and swine fat were used. Thigh was cutted for 100 g pieces. Meat pieces were fried at 160 °C for 1 and 8 minutes. Estimation of frying data it was determined that higher (0.13%) CLA content of pork was spoiled (60-70%) except in case of swine fat cooking,because it is extremly sensitive for oxidation and heating. Swine fat has higher (0.09%) CLA content than plant oil, protecting the meat’s original CLA content. Cooking in swine fat did not have significant effect on fatty acid composition of meat. Low level of palmitic acid contect of sunflower oil (6.40%) decreased for half part of palmitic acid content of pork (24.13%) and it produced cooked meat with decreased oil acid content. Contrary of above, linoleic acid content of fried meat was increased in different folds as compared to crude pork. If it was fried in sunflower oil with high level linoleic acid increased (51.52%) the linoleic acid content in fried pork. The linoleic acid content of the high level CLA pork increased four times (48.59%) to the crude meat (16.59% and 12.32%). The high palmitic acid content of palm fat (41.54%) increased by 60% the palmitic acid content in fried pork, low stearic acid (4.44%) and linoleic acid content (10.56%) decreased the stearic and linoleic acid content of crude meat.

Molecular Analysis of Soybean Lines with Low Palmitic Acid Content in the Seed Oil

Crop Science ◽  
2007 ◽  
Vol 47 (1) ◽  
pp. 304-310 ◽  
Author(s):  
Andrea J. Cardinal ◽  
Joseph W. Burton ◽  
Ana Maria Camacho-Roger ◽  
Ji H. Yang ◽  
Richard F. Wilson ◽  
...  
Keyword(s):  
Palmitic Acid ◽  
Molecular Analysis ◽  
Acid Content ◽  
Seed Oil ◽  
Palmitic Acid Content

Inheritance of Reduced Palmitic Acid Content in Seed Oil of Soybean

Crop Science ◽  
1991 ◽  
Vol 31 (1) ◽  
pp. 88-89 ◽  
Author(s):  
W. R. Fehr ◽  
G. A. Welke ◽  
E. G. Hammond ◽  
D. N. Duvick ◽  
S. R. Cianzio
Keyword(s):  
Palmitic Acid ◽  
Acid Content ◽  
Seed Oil ◽  
Palmitic Acid Content
Sign in / Sign up

Export Citation Format

Share Document