DOCSLIB.ORG

Chemical Composition of Lipids, Especially Triacylglycerol, in Grape

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chemical Composition of Lipids, Especially Triacylglycerol, in Grape Agric. Biol. Chem., 54 (4), 1035-1042, 1990 1035 Chemical Composition of Lipids, Especially Triacylglycerol, in Grape Seeds Masao Ohnishi, Shuji Hirose,* Masayuki Kawaguchi,* Seisuke Ito and Yasuhiko Fujino1 Department of Agricultural Chemistry, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080, Japan * Tokachi-Ikeda Research Institute for Viticulture and Enology, Ikeda, Hokkaido 083, Japan Received November 13, 1989 Total lipids were extracted from five varieties of grape seeds and systematically analyzed for their chemical compositions. The yields of the total lipids were 10-16 %, and triacylglycerol (TG) usually amounted to c. 90 %of the whole. From a reversed-phase high-performance liquid chromatographic analysis, the major molecular species of TGwere shown to be trilinolein (40 %), oleoyldilinolein (21 %) and palmitoyldilinolein (18 %). The component fatty acids were asymmetrically distributed at C-l and C-3 of the TGmolecule. Palmitic acid was exclusively located at the C-l position, although unsaturated fatty acids, especially linoleic acid, were predominant at the C-l position, as at the C-2 and C-3 positions. Compared with TG, higher proportions of palmitic and linolenic acids were generally observed in thirteen other lipid classes isolated from grape seeds, although the fatty acid compositions of the diacylglycerol and free fatty acids were roughly identical with that of TG. As component sterols, sitosterol, campesterol and stigmasterol, especially the former, were predominant. Their relative proportions were somewhatdifferent from each other between the neutral and polar sterol lipids. In the process of wine making, large quan- Europe. It has been reported that grape seed tities of the pomace are produced as by- oils contain large amounts of unsaturated fatty products, which are utilized after fermentation acids such as linoleic and oleic acid, and mainly as a soil conditioner. The effective use sitosterol is the predominant sterol constituent of food processing by-products is essential not in the oils.2~4) However, little is known about only to minimize the production cost, but also the classification of the lipids and their com- to augment limited resources. Grape seeds ponent fatty acids. Especially, there have been which remain unchanged in the pomacerepre- no comprehensive studies on the molecular sent a high protein content. Therefore, the level of TG. A determination of the lipid seeds are considered to be a potential source of composition in grape seeds is an essential edible protein, and a procedure for preparing a foundation on which further examination of protein concentrate has been developed.1'2) such subjects as oil production on an industrial Moreover, grape seeds have been extracted on scale, utilization and nutritional quality can be a small scale to get edible vegetable oils in based. f Present address: Department ofFood Science, Sonoda CampusCollege, Amagasaki, Hyogo 660, Japan. Abbreviations: TG, triacylglycerol; AS, acylsterol; DeMS, desmethylsterol; FFA, free fatty acid; DG, diacylglyc- erol; ASG, acylsterylglycoside; CE, cerebroside; SG, sterylglycoside; DGDG, diglycosyldiacylglycerol; MGDG, monoglycosyldiacylglycerol; PC, phosphatidylcholine; PE, phosphatidylethanolamine; PI, phosphatidylinositol; APE, acylphosphatidylethanolamine; LAPE, lysoacylphosphatidylethanolamine; LPC, lysophosphatidylcholine; PG, phos- phatidylglycerol; PA, phosphatidic acid; LLL, trilinolein; OLL, oleoyldilinolein; PLL, palmitoyldilinolein; POL, palmitoyloleoyllinolein; SLL, stearoyldilinolein; OOO, triolein; OOL, dioleoyllinolein; POO, palmitoyldiolein; TLC, thin-layer chromatography; GLC, gas-liquid chromatography; HPLC, high-performance liquid chromatography. 1036 M. Ohnishi et al. This paper provides such a background, and with a 163 gas chromatograph (Hitachi Seisakusho Co.) describes the isolation, quantification and equipped with a hydrogen-flame ionization detector. The characterization of the lipid classes, com- column was packed with 5% DEGS on Chromosorb WAW-DMCS,and the column temperature was held at ponent fatty acids and sterols from grape 175C. seeds. The experimental procedures for degradation of AS, ASG and SG were identical to these reported pre- viously.1n On the other hand, the neutral and polar lipid Materials and Methods fractions were, respectively, saponified with I n KOHU) Materials. Grape seeds were collected from the pomace and methanolyzed as already described to obtain the of five varieties of grapes (Campbell Early, Kiyomi, component sterols, originating from AS and DeMSin the Zweigeltrebe, Kanzler and Wild grape), which were har- case of the former fraction and from ASGand SGin that vested in Hokkaido during 1985 and 1986. The pomace of the latter one. The sterols thus liberated were chro- of the Kanzler variety used for white wine production matographed on a column packed with 1.5% OV-17 was immediately separated from the must after pressing, on Chromosorb WAW-DMCS,the column temperature whereas those of the other grapes were obtained after being 250 C. pressing and subsequent fermentation. For a comparison, the seeds were directly collected from fresh grapes (Camp- Analysis of TG. The stereospecific distribution of the bell Early variety). The grape seeds thus obtained were all component fatty acids of TGwas examined according to subjected to air-drying. Brockerhoff. 1 2) To separate the molecular species, TGwas dissolved in Extraction andfractionation of the total lipids. The grape chloroform and then subjected to reversed-phase HPLC seeds were ground to powder (30mesh) and extracted by with a Shimadzu Model 5A instrument. Reversed-phase shaking three times with five volumes of a chloroform- HPLC was carried out on an ERC-ODS-1282 column methanol (2: 1, v/v) solution and with three volumes of (6x250mm) at 30°C, acetone-acetonitrile (64: 36, v/v) water-saturated butanol. The combined extracts were being used as the mobile phase at a flow rate of 1.5 ml/min. washed in water,5} and the chloroform layer was evapo- The chromatograms were monitored by an SPD-24 re- rated to dryness to yield the total lipids. Part of the lip- fractive index detector (Erma Optical Co.) and an SPD-2A ids was applied to a silicic acid column for fractionat- ultraviolet detector (Shimadzu Seisakusho Co.). The TG ing into neutral and polar lipids.6' The total lipids from species fractionated by HPLCwere analyzed by GLCfor the Kiyomivariety were also fractionated into neutral lip- the quantification anddetermination of total carbon num- id, glycolipid and phospholipid fractions by silicic acid bers.13' GLC analysis was carried out with an internal column chromatography, using the successive elution of standard (trimyristin), using Diasolid ZT as the column chloroform, acetone and methanol.7) packing at 320°C. Simultaneously, part of the TG species was methanolyzed as already described to identify the Analysis and isolation of the lipid classes. The com- component fatty acids. ponent lipid classes in each fraction were analyzed by TLC on silica gel G with hexane-diethyl ether-acetic acid (80:20: 1, v/v/v), chloroform-methanol (95 : 12, v/v) and Results chloroform-methanol-water (65 : 16 : 2 and 65 : 25 :4, v/v/ Lipid content and composition v), and their relative proportions were estimated by den- sitometric determination.8) Two-dimensional TLC on As shown in Table I, the yield of total lipids silica gel G was carried out, using chloroform-methanol- from grape seeds ranged from 10 to 16% of the 28% ammonia water (65:36:7, v/v/v) in the first dimen- fresh weight. This distinct difference of lipid sion and chloroform-acetone-methanol-acetic acid-water content amongthe varieties maybe due to the (10:4:2:2: 1, v/v/v/v/v) in the second dimension. The major lipid constituents were separated and purified degree of seed maturity. The lipid content was from the grape seeds by a combination of silicic acid col- highest in the Kiyomi variety and lowest in the umnchromatography, DEAE-Sephadex CL-6B column Campbell Early variety. However, there was chromatography and preparative TLCon silica gel G, as no significant difference in the lipid content described previously.9 10' between seeds collected from the fresh grapes and the pomace. Of the total lipids, the neutral Analysis of component fatty acids and sterols. To de- termine the fatty acid composition, the lipids were heat- lipids usually amountedto morethan 90%. ed under reflux for 2hr with methanolic 3% HC1. Fatty The ratio between the glycolipid and phospho- acid methyl esters were extracted from the methanolyzates lipid fractions was approximately 2 : 1 in the with hexane and analyzed by GLC. GLCwas carried out case of the Kiyomi variety. Lipids in Grape Seeds 1037 The composition of lipid classes from aric acids. Campbell Early seeds is shown in Table II. The (2) Component fatty acids of the lipid classes. major neutral lipid was TG (90% of the neutral The composition of fatty acids in the neutral lipid fraction), with small amounts of AS (4%), lipid classes isolated from Campbell Early free DeMS (3%) and FFA (1%). In addition, seeds is shown in Table IV. The fatty acid DGand methylsterols were found to be pres- profiles of TG and FFA were quite similar to ent as minor components. In the glycolipid that of the total lipids already described. In fraction, ASG (31%), CE (28%), SG (24%) DG, linoleic acid was slightly less and oleic and DGDG (10%) were predominant, some and palmitic acids were richer, compared with minor glycolipids such as MGDG
Load more

Recommended publications
  • Physico-Chemical Characteristics and Fatty Acid Profile of Desert Date Kernel Oil
    African Crop Science Journal, Vol. 21, Issue Supplement s3, pp. 723 - 734 ISSN 1021-9730/2013 $4.00 Printed in Uganda. All rights reserved ©2013, African Crop Science Society PHYSICO-CHEMICAL CHARACTERISTICS AND FATTY ACID PROFILE OF DESERT DATE KERNEL OIL C.A. OKIA1,2, J. KWETEGYEKA3, P. OKIROR2, J.M. KIMONDO4, Z. TEKLEHAIMANOT5 and J. OBUA6 1World Agroforestry Centre (ICRAF), P. O. Box 26416, Kampala, Uganda 2College of Agricultural and Environmental Sciences, Makerere University, P. O. Box 7062, Kampala, Uganda 3Department of Chemistry, Kyambogo University, P. O. Box 1, Kyambogo, Uganda 4Kenya Forestry Research Institute, P. O. Box 20412-00200, Nairobi, Kenya 5School of Environment, Natural Resources and Geography, Bangor University, Bangor, Gywnedd, LL57 2UW, UK 6The Inter-University Council for East Africa, P. O. Box 7110, Kampala, Uganda Corresponding author: [email protected] ABSTRACT The desert date (Balanites aegyptiaca (L.) Del.) is an indigenous fruit tree, common in the arid and semi-arid lands of Africa. Its fruits, available in the height of the dry season, contain edible pulp which is an important food for both humans and livestock. Balanites kernel is a source of highly regarded edible and medicinal oil. Both the fruits and oil are trade items in the west Nile sub-region of Uganda. Because of its growing importance as a source of food and income for dryland communities, an assessment of the physico-chemical characteristics and fatty acid profile of kernel oil in Uganda was carried out. Balanites fruit samples were collected from Katakwi, Adjumani and Moroto districts; representing the Teso, West Nile and Karamoja tree populations, respectively.
    [Show full text]
  • 64Th Tobacco Science Research Conference
    PROGRAM BOOKLET AND ABSTRACTS Volume 64 64th Tobacco Science Research Conference October 3-6, 2010 Hilton Head Island, South Carolina USA Hosts: Cerulean & Global Laboratory Services TOWN OFTO HIWNLT OFON HI HEADLTON ISLAND HEAD ISLAND One Town CenterOne Court, Town Hilton Center Head Court, Island, Hilton S.C. Head 29928 Island, S.C. 29928 (843) 341-4600(843) Fax 341-4600 (843) 842- 7728 Fax (843) 842-7728 www.hiltonheadwwwislandsc.gov.hiltonhe adislandsc.gov Thomas D. Peeples Thomas D. Peeples October 3 – 6, 2010 Mayor Mayor Kenneth S. Heitzke Kenneth S. Heitzke Mayor ProTem Mayor ProTem Council Members Council Members 64th TSRC: “Tobacco Research in the Era of Biotechnology and Willie (Bill) Ferguson Willie (Bill) Ferguson William D. Harkins Genomics” William D. Harkins Drew A. Laughlin John Safay Drew A. Laughlin George W. Williams, JohnJr. Safay Dear TSRC Delegates: George W. Williams, Jr. Stephen G. Riley Town Manager Stephen G. Riley Hilton Head Island is honored to have been chosen as the location for Town Manager your Conference. We welcome the approximately 300 scientists from over a dozen countries who will be in attendance representing all disciplines of the tobacco industry: academia, government agencies and health organizations. Hilton Head Island is widely known as a major convention area, and a world renowned destination location. You will find fine dining, entertainment, golf, tennis, and of course many miles of beautiful beaches to provide you with a delightful visit. The Island is also a unique and diverse community because of its rich, historical heritage and the contributions of the Gullah Culture. The preservation of this culture remains a priority for all of us.
    [Show full text]
  • Influence of the Positions of Unsaturated Acyl Groups in Glycerides on Autoxidation
    Agric. Biol Chem., 47 (10), 2251 -2255, 1983 2251 Influence of the Positions of Unsaturated Acyl Groups in Glycerides on Autoxidation Dong Ki Park, Junji Terao and Setsuro Matsushita Research Institute for Food Science, Kyoto University, Uji, Kyoto 611, Japan Received March 3, 1983 The influence of the positions ofunsaturated acyl groups in the glycerides on autoxidation was analyzed in relation to synthesized and soybean oil triglycerides. No discrepancies in rates of autoxidation of unsaturated acyl groups at different positions in the glycerides (between PLP and PPL, between PLnP and PPLn) was observed. Likewise, no discrepancies were observed before or after interesterification of synthesized triglyceride mixtures or soybean oil triglyceride. In the case of trilinolein, peroxidation occurred at random at both the a- and ^-positions. (P, palmitic acid; L, linoleic acid; Ln, linolenic acid.) Little has been reported about the factors in effect of the positions of unsaturated acyl glyceride structures which affect autoxidation. groups in glycerides on autoxidation with the Raghuveer and Hammond1* have reported use of synthesized triglycerides (1,3-dipal- that the stability of most fats decreases after mitoyl-2-olein and 1,2-dipalmitoyl-3-olein; randomization and proposed a theory based 1,3-dipalmitoyl-2-linolein and 1,2-dipalmi- on the hexagonal packing of the acyl chain in toyl-3-linolein; l ,3-dipalmitoyl-2-linolenin and glycerides in the molton state. They suggested l,2-dipalmitoyl-3-linolenin). The effect of in- that acyl groups at the Sn-1 and Sn-3 positions teresterification of triglyceride on autoxidation in glyceride are oxidized more rapidly than was also analyzed.
    [Show full text]
  • Rxi-65TG Columns
    Restek GC Accurate, Reliable GC Analysis of Triglycerides in Edible Oils Fight Food Fraud with Rxi-65TG Columns • High-temperature stability ensures consistent results and fewer column changes. • Separate and quantify critical triglycerides without Dependable interference from column bleed. results even after extended periods • Observe even underivatized mono- and diglycerides. at 370 ˚C! www.restek.com Rxi-65TG Columns Ensure Accurate, Reliable GC Analysis of Triglycerides in Edible Oils • High temperature stability ensures consistent results and longer column lifetimes. • Separate and quantify critical triglycerides without interference from column bleed. • Observe even underivatized mono- and diglycerides. Edible oils, especially olive oil, are big business. It’s why honest producers strive for a quality product, and it’s why others cheat consumers by selling adulterated goods that have been blended with or completely replaced by cheaper, lower-quality oils. To protect the industry, food scientists require analytical solutions that dependably determine quality and authenticity. For decades, GC columns with 65% phenyl-substituted polysiloxane stationary phases (65-type) have been used to analyze triglycerides (acylg- lycerols) in edible oils. But, quality and consistency vary significantly because evenly coating these phases inside column tubing is very difficult to do. As a result, 65-type columns can exhibit high bleed and low inertness. Bleed interferes with accurate identification and quantitation, and over time it leads to shifts in retention time, loss of resolution, and poor peak shape due to increasing column activity. The relatively high temperatures used in most triglyceride methods only exacerbate these problems. To provide a better option for food scientists around the world, Restek developed a 65-type column that couples a new high phenyl column-coating technology with the proven manufacturing techniques used to make our premier Rxi column family.
    [Show full text]
  • Biodiesel Production Using Supported 12-Tungstophosphoric Acid As
    BIODIESEL PRODUCTION USING SUPPORTED 12-TUNGSTOPHOSPHORIC ACID AS SOLID ACID CATALYSTS A Thesis Submitted to the College of Graduate Studies and Research In Partial Fulfillment of the Requirements For the Degree of Doctor of Philosophy In the Department of Chemical and Biological Engineering University of Saskatchewan Saskatoon By CHINMOY BAROI Copyright © Chinmoy Baroi, December 2014 All Rights Reserved PERMISSION TO USE In presenting this thesis in partial fulfilment of the requirements for a Postgraduate degree from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by Dr. Ajay K. Dalai who supervised my thesis work, or in his absence, by the Dean of the College of Engineering. It is understood that any copying or publication or use of this thesis or parts thereof for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or part should be addressed to: Head of the Department Department of Chemical and Biological Engineering University of Saskatchewan 57 Campus Drive Saskatoon, Saskatchewan Canada S7N 5A9 i ABSTRACT Biodiesel has achieved worldwide recognition for many years due to its renewability, lubricating property, and environmental benefits.
    [Show full text]
  • Characteristics, Composition and Oxidative Stability of Lannea Microcarpa Seed and Seed Oil
    Molecules 2014, 19, 2684-2693; doi:10.3390/molecules19022684 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Article Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil Patrice Bazongo 1, Imaël Henri Nestor Bassolé 1,*, Søren Nielsen 2, Adama Hilou 3, Mamoudou Hama Dicko 1 and Vijai K. S. Shukla 2 1 Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso; E-Mails: [email protected] (P.B.); [email protected] (M.H.D.) 2 International Food Science Centre (IFSC A/S), Sønderskovvej, Lystrup 7 DK-8520, Denmark; E-Mails: [email protected] (S.N.); [email protected] (V.K.S.S.) 3 Laboratoire de Biochimie et Chimie Appliquées (LABIOCA), UFR/SVT, Université de Ouagadougou, Ouagadougou 09 09 BP 848, Burkina Faso; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +226-7812-5004. Received: 13 November 2013; in revised form: 6 December 2013 / Accepted: 9 December 2013 / Published: 24 February 2014 Abstract: The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h.
    [Show full text]
  • Preparation of High-Purity Trilinolein and Triolein by Enzymatic
    Journal of Oleo Science Copyright ©2019 by Japan Oil Chemists’ Society doi : 10.5650/jos.ess18142 J. Oleo Sci. 68, (2) 159-165 (2019) Preparation of High-Purity Trilinolein and Triolein by Enzymatic Esterification Reaction Combined with Column Chromatography Beibei Zhao1, Hua Li1, Tao Lan2, Di Wu1, Li Pan1, and Zhicheng Chen1,＊ 1 College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450002, CHINA 2 China National Institute of Standardization, Beijing, CHINA Abstract: High-purity trilinolein and triolein were prepared by Novozym 435-catalyzed esterification reaction combined with column chromatography purification in this study. Firstly, linoleic acid and oleic acid were respectively extracted from safflower seed oil and camellia seed oil by urea adduct method. Secondly, trilinolein and triolein were synthesized through Novozym 435 catalyzed esterification of glycerol and fatty acids. The best synthesis conditions were obtained as follows: reaction temperature 100℃, residual pressure 0.9 kPa, enzyme dosage 6%, molar ratio of glycerol to linoleic acid 1:3 and reaction time 8 h. Crude trilinolein and triolein were further purified by silica gel column chromatography. Finally, high- purity trilinolein (95.43±0.97%) and triolein (93.07±1.05%) were obtained. Key words: trilinolein, triolein, enzymatic, esterification, high-purity 1 Introduction glycerides, such as monoglyceride（MAG）and diglyceride Trilinolein and triolein are important chemical and phar- （DAG）8－10）. Chemical structures of TAG, MAG and DAG maceutical raw materials1）. Trilinolein can be used as lubri- were shown in Fig. 1. Liu studied the optimal synthesis cants in the textile industry, and smoothing agent in metal conditions for enzymatic esterification synthesis of triglyc- processing industry.
    [Show full text]
  • United States Patent Offeqe
    Patented Aug. 15, 1939 2,169,793 UNITED STATES PATENT OFFEQE ‘ 7 2,169,793 ~ PROCESSOF TREATING GLYCERIDES Frederick Dearborn, Washington, D‘. 0.; dedi cated to the free use of the Public in the territory of the United States No Drawing. Application February 11, 1937, Serial No. 125,274 1 Claim. (Cl. 260-399) (Granted under the act of March 3, 1883, as amended April 30, 1928; 370 0‘. G. 757) This application is made under the act of Peanut oil for example contains approximately March 3, 1883, as amended by the act of April 56‘ per cent triolein and 23 per cent trilinolein. 30, 1928, and the invention herein described, if Fish oil contains approximately 25 per cent tri patented, may be manufactured and used by or olein, 17 per‘ cent tripalmitolein, 20 per cent tri '5 for the Government for governmental purposes linolein and 18 per cent triclupadonic glyceride. 5 without the payment to me of any royalty Wood oil contains approximately '72 per cent tri thereon. elaeostearin and 13 per cent triolein. Hence I hereby dedicate the invention herein de when an oil is heated with suiiicient sulfur, the scribed to the free use of the Public in the terri sulf-glycerides of all of the unsaturated fatty 10 tory of the United States of America to take acids will be formed. Sulf-glycerides have been 10 effect upon the granting of a patent to me. prepared from corn, linseed, cottonseed, sesame, This invention relates to new compounds use peanut, tung, ?sh, and other oils. The sulf ful as insecticides and fungicides produced by the glycerides are dark amber colored viscous liquids union of sulfur with a glyceride or glycerides of becoming rubbery like solids in the higher sulfur 15 the unsaturated fatty acid or acids, containing compounds.
    [Show full text]
  • PRODUCT INFORMATION 1-Palmitoyl-2-Linoleoyl-3-Stearoyl-Rac-Glycerol Item No
    PRODUCT INFORMATION 1-Palmitoyl-2-Linoleoyl-3-Stearoyl-rac-glycerol Item No. 26966 CAS Registry No.: 2190-12-7 Formal Name: 9Z,12Z-octadecadienoic acid, 1-[[(1-oxohexadecyl)oxy]methyl]-2-[(1- O oxooctadecyl)oxy]ethyl ester O Synonyms: 1-Palmitin-2-Linolein-3-Stearin, O 16:0/18:2/18:0-TG, TG(16:0/18:2/18:0) O MF: C55H102O6 FW: 859.4 Purity: ≥98% O Supplied as: A solid O Storage: -20°C Stability: ≥2 years Information represents the product specifications. Batch specific analytical results are provided on each certificate of analysis. Laboratory Procedures 1-Palmitoyl-2-linoleoyl-3-stearoyl-rac-glycerol is supplied as a solid. A stock solution may be made by dissolving the 1-palmitoyl-2-linoleoyl-3-stearoyl-rac-glycerol in the solvent of choice. 1-Palmitoyl-2-linoleoyl-3-stearoyl-rac-glycerol is soluble in the organic solvent dimethyl formamide, which should be purged with an inert gas, at a concentration of approximately 10 mg/ml. Description 1-Palmitoyl-2-linoleoyl-3-stearoyl-rac-glycerol is a triacylglycerol that contains palmitic acid (Item No. 10006627) at the sn-1 position, linoleic acid (Item Nos. 90150 | 90150.1 | 21909) at the sn-2 position, and stearic acid (Item No. 10011298) at the sn-3 position. It has been found in mature human milk and various plant oils.1,2 References 1. Cheong, L.-Z., Jiang, C., He, X., et al. Lipid profiling, particle size determination, and in vitro simulated gastrointestinal lipolysis of mature human milk and infant formula. J. Agric. Food Chem.
    [Show full text]
  • Identification of Fatty Acid, Lipid and Polyphenol Compounds From
    foods Article Identification of Fatty Acid, Lipid and Polyphenol Compounds from Prunus armeniaca L. Kernel Extracts Soukaina Hrichi 1, Francesca Rigano 2,* , Raja Chaabane-Banaoues 3, Yassine Oulad El Majdoub 2, Domenica Mangraviti 2, Davide Di Marco 4, Hamouda Babba 3, Paola Dugo 2,4, Luigi Mondello 2,4,5,6, Zine Mighri 1 and Francesco Cacciola 7 1 Laboratory of Physico-Chemistry of Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia; [email protected] (S.H.); [email protected] (Z.M.) 2 Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; [email protected] (Y.O.E.M.); [email protected] (D.M.); [email protected] (P.D.); [email protected] (L.M.) 3 Laboratory of Medical and molecular Parasitology-Mycology (LP3M), Faculty of Pharmacy of Monastir, Department of Clinical Biology, University of Monastir, Monastir 5000, Tunisia; [email protected] (R.C.-B.); [email protected] (H.B.) 4 Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; [email protected] 5 Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy 6 BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy 7 Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98168 Messina, Italy; [email protected] * Correspondence: [email protected] Received: 2 May 2020; Accepted: 6 June 2020; Published: 8 July 2020 Abstract: Apart from its essential oil, Prunus armeniaca L.
    [Show full text]
  • Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review
    Pol. J. Food Nutr. Sci., 2017, Vol. 67, No. 2, pp. 95–105 DOI: 10.1515/pjfns-2016-0028 http://journal.pan.olsztyn.pl Review article Section: Nutrition Section Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review Ayodeji Osmund Falade1,2*, Ganiyu Oboh3, Anthony Ifeanyi Okoh1,2 1SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Private Bag X1314, Alice, 5700, Eastern Cape, South Africa 2Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Private Bag X1314, Alice, 5700 Eastern Cape, South Africa 3Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, P. M.B. 704, Akure, 340252, Nigeria Key words: thermal oxidation, cooking oils, antioxidant properties, health concerns Cooking oils are an integral part of a human diet as they are used in almost all types of culinary practices. They serve as sources of lipids with a signifi cant nutritive value and health benefi ts which can be attributed to their fatty acid compositions and biological antioxidants. However, cooking oils are usually subjected to thermal oxidation which occurs when fresh cooking oil is heated at high temperatures during various food preparations. Repeated use of cooking oils in the commercial food industry is also common to maximize profi t. Thermal oxidation of edible oils had since attracted great attention of nutritionist and researchers given the deteriorative effect such as generation
    [Show full text]
  • Streptococcus Mutans 6715 Wild Type and Non-Plaque
    STREPTOCOCCUS MUTANS 6715 WILD TYPE AND NON-PLAQUE FORMING MUTANTS: LIPID COMPOSITION AND EFFECTS OF EXOGENOUS FATTY ACIDS AND TRIGLY'cERIDES by Daniel Gerard McChesney Submitted to the Faculty of the School of Graduate Studies of the Medical College of Georgia in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy September 25 1978 S. MUTANS 6715 WILD TYPE AND NON-PLAQUE FORMING MUTANTS: LIPID COMPOS IT ION AND EFFECTS OF EXOGENOUS FATTY ACIDS AND TRIGLYCERIDES This dissertation submitted by Daniel Gerard McChesney has been examined and approved by an appointed committee of the faculty of the School of Graduate Studies of the Medical College of Georgia. The signatures which appear below veri~y the fact that all required changes have been incorporated and that the dissertation has received final approval with reference to content, form and accuracy of presentation •. This dissertation is therefore accepted in partial fulfillment of the requirements for the degree of Doctor of Philosophy. (Date) To Diana ACKNOWLEDGMENTS I would like to thank Dr. Thomas Di'rksen, Dr. Sam Singal, Dr. James McPherson and Dr. Gary Best for serving as committee members and for their suggestions and constructive criticisms. of this project.· I would also like to thank Ms. Linda Levkulich without whose talented fingers the many drafts and final copy of the dissertation would not have been possible. I would especially like to thank Dr• George Schuster, my advisor, for his assistance and continual encouragement and ~upport with this project. i -TABLE OF CONTENTS ·page .ACKNOWLEDQEMENTS • i TABLE OF CONTENTS .. : .(\ ./\ . ii LIST OF TABLES • • • .
    [Show full text]