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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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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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Joyce W. Ngure, Chunyan Cheng, Shuqiong Yang, Qunfeng Lou, Ji Li, Chuntao Qian, Jie Chen, and Jinfeng Chen

al., 2008 ). Genotype and environmental conditions affect oil content and fatty acid compositions in oilseed crops. Helianthus annuus seeds showed reduced oil and oleic acid quantity in autumn as compared with spring. However, palmatic and linoleic

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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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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

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

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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

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Tong Zhang, Zheng Zhang, Qi Qiao, Wei Liu, and Xiaogai Hou

accounted for ≈80% ( de Andrade et al., 2019 ; Konuskan and Mungan, 2016 , 2019; Mariela et al., 2017 ). The unsaturated fatty acids are rich in P. ostii seed oil, including ALA, oleic acid, and linoleic acid, which are necessary for the human body

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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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Guanxing Hu, Chao Gao, Xiaoming Fan, Wenfang Gong, and Deyi Yuan

≈75% to 83% oleic acid and 7% to 13% linoleic acid; these acids are able to soften blood vessels, lower blood lipids, and reduce blood pressure ( Cheng et al., 2014 ). The area under C. oleifera cultivation in China exceeds 4.6 million ha; however