oleic, which is a diuretic ( Wright et al., 2007 ) that reduces blood pressure ( Terés et al., 2008 ) and also prevents cancer ( Waterman and Lockwood, 2007 ). Cucumber seed oil decreases cholesterol and hence can reduce cardiovascular diseases ( Achu et
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
( 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
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
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
, 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
differences among years ( Table 4 ). The genotype effect was significant for the different fatty acids, showing the particular fatty acid profile of each selection. The major differences in fatty acid composition among genotypes were observed for oleic (C18
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
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
. (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