Search Results

You are looking at 1 - 9 of 9 items for :

  • Refine by Access: All x
Clear All
Free access

Harbans L. Bhardwaj and Anwar A. Hamama

acid (MUFA) contents, among four cultivars, varied from 62% to 70%, whereas PUFA contents varied from 23% to 30%. The highest content of PUFA was observed in sprouts made from seeds of the Virginia cultivar, which was similar to the content of that in

Free access

Laurence Sistrunk, Dan Chapman, and J. Benton Storey

Four cultivars of pecan [Carya illinoinensis (Wangenh.) K. Koch] were selected for the study (`Cheyenne', `Mohawk', `Pawnee', and `Osage'). The influence of total climatic heat units, during nut filling, on nut quality was compared from 14 geographic locations over a 3-year study. Nut quality parameters included nut size by weight, kernel percentage by weight, kernel color by Hunter Color Difference Meter, fatty acid profile by GC, and total oil by NMR. Nuts were harvested at shuck split, dried to 3% moisture, and stored at –20C prior to analysis. Monounsaturated fatty acids (MUFA) and total oil increased, and polyunsaturated fatty acids (PUFA) decreased in `Mohawk' 2 out of 3 years with increased heat units. Fatty acids in `Pawnee' responded the same as in `Mohawk' in 1992, but were variable in 1991. In 1993, `Pawnee' kernel whiteness and total oil decreased with increased heat units. Higher heat units caused the testas of `Cheyenne' to be darker in all 3 years. MUFA of `Cheyenne' increased with increased heat units 1 out of 3 years. The PUFA content of `Cheyenne' decreased with increased heat units in 1993. `Osage' showed a reversal of MUFA and PUFA with increased heat units. High negative correlation between oleic and linoleic acid were obtained for all cultivars.

Free access

Harbans Bhardwaj and Anwar Hamama

Sprouts from various seeds are considered healthy for human consumption. However, no information is available about sprouts made from canola (Brassica napus L.) and white lupin (Lupinus albus L.), two new potential alternate crops in the mid-Atlantic region of the United States. Canola sprouts, on an average, contained (g/100 g, dry weight basis) 38.9 oil, and 61.5, 18.6, 9.2, 7.4, 92.6, 64.8, and 27.8 percent of 18:1, 18:2, 18:3, total unsaturated, total saturated, MUFA, and PUFA fatty acids, respectively, in the oil. Corresponding values for white lupin sprouts were: 6.5, 43.0, 24.9, 9.3, 17.9, 82.1, 47.9, and 34.2. Canola sprouts contained 26.9% protein, whereas white lupin sprouts contained 26.3% protein. Details of these experiments and further results would be presented.

Full access

Josep Rufat, Agustí J. Romero-Aroca, Amadeu Arbonés, Josep M. Villar, Juan F. Hermoso, and Miquel Pascual

addition, Vossen et al. (2008) , working on an irrigation trial with ‘Arbequina’ in California, reported an increase of PUFAs and a reduction in monounsaturated fatty acids (MUFAs) when irrigation increased, which is in agreement with the results of Tovar

Open access

Yuqing Wang, Richard J. Heerema, James L. Walworth, Barry Dungan, Dawn VanLeeuwen, and F. Omar Holguin

had a significantly higher proportion of monounsaturated fatty acids (MUFAs) than either Zn2 and control (treatment main effect P = 0.0947), but Zn2 was not different from the control. In our experiment, there was no significant difference for

Open access

Juan J. Polari, Louise Ferguson, and Selina C. Wang

, 2011 ; Sabaté and Ang, 2009 ). Pistachio nuts are rich in oleic acid, a monounsaturated fatty acid (MUFA) reported as a preventive against coronary heart disease ( Renaud et al., 1995 ). Additionally, pistachios are cherished for a unique flavor and

Full access

Mercè Rovira, Juan Francisco Hermoso, and Agustí J. Romero

differences in nutritional composition between the studied cultivars was related to fatty acid composition: PUFA and MUFA, which are highly correlated to first principal component (PRIN1), crude protein content, correlated to positive values of second

Free access

Ossama Kodad, José M. Alonso, María T. Espiau, Gloria Estopañán, Teresa Juan, and Rafel Socias i Company

caloric source but does not contribute to cholesterol formation in humans. This is the result of their high level of unsaturated fatty acids, mainly monounsaturated fatty acids (MUFA), because MUFAs are inversely correlated with serum cholesterol levels

Full access

Carmen Mena, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez

function of the ripeness state and the variety. The oleic/linoleic ratio, the monounsaturated fatty acid/polyunsaturated fatty acid (MUFA/PUFA) ratio, and unsaturated fatty acid/saturated fatty acid ratio remain stable during fruit maturation, with mean