quantity of linoleic, palmitic, oleic, stearic, linolenic, behenic, arachidic, lignoceric, eicosenoic, palmitoleic, myristic, and other fatty acids were determined using a computing integrator and recorded as a percentage of total fatty acids. Fatty acid
predominating ( Harwood, 2018 ). Once produced, they can be subject to further elongation and desaturation. Examples of desaturation in macadamia include palmitic acid (C16:0) to palmitoleic acid (C16:1), and stearic acid (C18:0) to oleic acid (C18:1), whereas
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
weight) and fatty acid composition (percent of total oil content) of 73 almond cultivars. The range of variability for the main fatty acids was also large. For palmitic acid it was from 4.88% in ‘Tardive de la Verdière’ to 7% in ‘Desmayo Largueta’; for
the highest concentration in the dried PBH as determined by gas chromatography analysis was n-C16 (palmitic acid). Palmitic acid, a saturated straight-chain acid, is commonly present in plant material. The higher concentrations obtained in the rice
surfactant (nonionic-1) from the manufacturer of commercial AITC (Isagro USA, Morrisville, NC). This surfactant is a nonionic blend comprising oleic acid, linoleic acid, and palmitic acid. The second surfactant is a commercial nonionic surfactant from Trical
Seeds and cladodes (stems) of cultivated Opuntia species were analyzed for fatty acids using gas chromatography. The major fatty acids found in the cladode tissues were myristic (14:0), palmitic (16:0), stearic (18:0), arachidic (20:0), and behenic (22:0). The seeds contained predominantly palmitic, stearic, and behenic acids. Significant differences, both in content and composition of fatty acids, exist among the species so that fatty acid profiles may be useful as taxonomic markers for the differentiation of cultivated Opuntia species.
compounds, 2-O-methyl-D-mannopyranose, glycerol, two tetratetracontane isomer, tetrahygro-4-pyranol, 1,6-anhydro-beta-d-glucopyranos, palmitic acid, 4-hydroxy-3-methoxystyrene, methyl-octadeca-9,12-dienoate, and 2-deoxy-D-galactose were >2% ( Table 1
acid (52% to 58%), followed by linoleic (26% to 33%) and palmitic acids (11% to 13%); this is consistent with previous reports on other varieties ( Tsantili et al., 2010 ). All other fatty acids were detected at levels of 1% or below. Comparing with
P. ostii included various fatty acid types. The five fatty acid types were unambiguously identified as ALA, linoleic acid, palmitic acid, stearic acid, and oleic acid, accounting for more than 55% of the total fatty acid content ( Table 3