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
palmitoleic acid from 0.31% in ‘Siria-3’ to 0.6% in ‘LeGrand’; for stearic acid from 1.46% in ‘Nonpareil’ to 3.4% in ‘Filippo Ceo’; for oleic acid from 62.86% in ‘Ne Plus Ultra’ to 77.34% in ‘Yosemite’; and for linoleic acid from 14.03% in ‘Yosemite’ to 26
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.
, four major fatty acids were identified and quantified. There were two SFAs, including palmitic acid (C16:0) stearic acid (C18:0), and two UFAs, containing linoleic acid (C18:2) and linolenic acid (C18:3). As shown in Fig. 4 , the palmitic acid content
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
comparison of fatty acids at the same level of water deficit for both genotypes enables the identification of fatty acids associated with leaf dehydration tolerance. Three saturated fatty acids (SFAs) [palmitic acid (C16:0), stearic acid (18:0), and
Abstract
Kernel oil of Brazilian cashew (Anacardium occidentale L.) contained measurable amounts of 4 fatty acids, palmitic (7.5%), stearic (4.5%), oleic (73.7%), and linoleic (14.3%) and trace amounts of arachidic and linolenic. The cashew kernels had an average oil content of 45.6%.
Seed of California almond [Prunus dulcis (Mill.) D.A. Webb, syn. P. amygdalus Batsch, and P. communis (L.) Arcangeli, non-Huds.] genotypes contained very low saturated fatty acids, high monounsaturated fatty acids, and low polyunsaturated fatty acids. Kernel oil consisted primarily of five fatty acids: palmetic, palmetoleic, stearic, oleic, and linoleic. Linolenic acid was only present in amounts of <0.02% and only in a few samples. Small but significant differences among genotypes and sampling sites were found in the proportions of palmetic, palmetoleic, and stearic fatty acids. The major differences in fatty acid composition among genotypes was found in the proportions of oleic, a monounsaturated fatty acid, and linoleic, a polyunsaturated fatty acid. The proportion of oleic acid was highest, ranging from ≈62% to 76%, and was highly and negatively correlated with linoleic acid levels. Usable genetic variation and a significant genotype × environment interaction were identified for oil content and composition. The introgression of new germplasm from peach and related species does not appear to reduce oil quantity or quality, and may offer opportunities for further genetic improvement of kernel oil composition.