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Geoffrey Meru and Cecilia McGregor

acids in watermelon seed oil are palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2) with linoleic acid being the most abundant ( Al-Khalifa, 1996 ; Baboli and Kordi, 2010 ; El-Adawy and Taha, 2001 ; Giwa et al

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Thomas Gradziel, Bruce Lampinen, Franz Niederholzer, and Mario Viveros

‘Sweetheart’ is a new almond [ Prunus dulcis Miller (D.A. Webb)] cultivar from the breeding program of the University of California at Davis, CA. ‘Sweetheart’ kernels have a cordate shape and very high oleic acid content and so are similar to the

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Rafel Socias i Company, Ossama Kodad, José M. Alonso, and Antonio J. Felipe

content in protein is medium and that of oil is high, similar to that of ‘Marcona’ ( Table 2 ), a very interesting trait for “turrón” (nougat) production. The percentage of oleic acid, that of higher quality for fat stability and nutritive value in the

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

( Sabate and Hook, 1996 ). Kernel tendency to rancidity during storage and transport is a quality loss and is related to oxidation of the kernel fatty acids ( Senessi et al., 1996 ). Thus, oil stability and fatty acid composition, essentially the oleic acid

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L. León, L.M. Martín, and L. Rallo

Fatty acid composition has been studied in seedlings from a diallel cross (nine families) among `Arbequina', `Frantoio', and `Picual' olive (Olea europaea L.). Variance among samples within genotype, genetic and environmental (yearly) variances, and year-to-year consistency of data were estimated. A correlation analysis of the standardized data for fatty acid composition between first and second year data was also carried out to select the most interesting genotypes as early as possible. The results showed that fatty acid composition exhibit significant differences between genotypes and years. The variance component attributable to differences between genotypes represented >60% of total variance for all the fatty acids evaluated. High correlation coefficients between the first and second year data were found for oleic and linoleic acid percentage; these correlations were slightly poorer for the other fatty acids analyzed. These results may be useful for improving the efficiency of olive breeding programs in first-stage selection on whole progeny populations.

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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

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Ossama Kodad and Rafel Socias i Company

it happened with the physical traits. However, in some selections, the oil percentage was higher in kernels coming from self-pollination. In most selections, self-pollinated kernels showed higher oleic acid content and lower linoleic acid content than

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Yuting Zou, Yanan Wang, Mingwei Zhu, Shuxian Li, and Qiuyue Ma

. (2014) observed that oil content in Pongamia pinnata seeds increased with seed maturation, and oleic acid content determined by GC-MS remained high at the mature stage. Yuan et al. (2015) reported that palmitic acid, stearic acid, and oleic acid

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Juan Guillermo Cruz-Castillo, Juan Ángel Tinoco-Rueda, and Franco Famiani

of Tabasco, and southern Campeche ( Fig. 4 ). Avocados growing in warm tropical conditions produce less oil ( Gómez-López, 1998 ); this may be similar for P. schiedeana. A fruit sample of P. schiedeana harvested in Tabasco had less oleic acid

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Ana Morales-Sillero, R. Jiménez, J.E. Fernández, A. Troncoso, and G. Beltrán

described in Regulation EEC/2568/91 ( European Union Commission, 1991 ). Free acidity, expressed as percentage of oleic acid, was determined with a potassium hydroxide titration. Peroxide value, expressed as meq O 2 kg −1 of oil, was analyzed by iodometry