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G3 (Bethesda, Md.) Jan 2022The fatty acid composition of seed oil is a major determinant of the flavor, shelf-life, and nutritional quality of peanuts. Major QTLs controlling high oil content,...
The fatty acid composition of seed oil is a major determinant of the flavor, shelf-life, and nutritional quality of peanuts. Major QTLs controlling high oil content, high oleic content, and low linoleic content have been characterized in several seed oil crop species. Here, we employ genome-wide association approaches on a recently genotyped collection of 787 plant introduction accessions in the USDA peanut core collection, plus selected improved cultivars, to discover markers associated with the natural variation in fatty acid composition, and to explain the genetic control of fatty acid composition in seed oils. Overall, 251 single nucleotide polymorphisms (SNPs) had significant trait associations with the measured fatty acid components. Twelve SNPs were associated with two or three different traits. Of these loci with apparent pleiotropic effects, 10 were associated with both oleic (C18:1) and linoleic acid (C18:2) content at different positions in the genome. In all 10 cases, the favorable allele had an opposite effect-increasing and lowering the concentration, respectively, of oleic and linoleic acid. The other traits with pleiotropic variant control were palmitic (C16:0), behenic (C22:0), lignoceric (C24:0), gadoleic (C20:1), total saturated, and total unsaturated fatty acid content. One hundred (100) of the significantly associated SNPs were located within 1000 kbp of 55 genes with fatty acid biosynthesis functional annotations. These genes encoded, among others: ACCase carboxyl transferase subunits, and several fatty acid synthase II enzymes. With the exception of gadoleic (C20:1) and lignoceric (C24:0) acid content, which occur at relatively low abundance in cultivated peanuts, all traits had significant SNP interactions exceeding a stringent Bonferroni threshold (α = 1%). We detected 7682 pairwise SNP interactions affecting the relative abundance of fatty acid components in the seed oil. Of these, 627 SNP pairs had at least one SNP within 1000 kbp of a gene with fatty acid biosynthesis functional annotation. We evaluated 168 candidate genes underlying these SNP interactions. Functional enrichment and protein-to-protein interactions supported significant interactions (P-value < 1.0E-16) among the genes evaluated. These results show the complex nature of the biology and genes underlying the variation in seed oil fatty acid composition and contribute to an improved genotype-to-phenotype map for fatty acid variation in peanut seed oil.
Topics: Arachis; Fatty Acids; Genome-Wide Association Study; Polymorphism, Single Nucleotide; Quantitative Trait Loci; Seeds
PubMed: 34751378
DOI: 10.1093/g3journal/jkab382 -
ACS Omega Jun 2022Utilization of agricultural waste such as nonedible seed oil for the synthesis of biodiesel via catalytic transesterification is one of the effective ways for the...
Synthesis of Fatty Acid Methyl Ester from Kernel Oil: Parameter Optimization, Engine Performance, and Emission Characteristics for Kernel Oil Fatty Acid Methyl Ester Blend with Mineral Diesel Fuel.
Utilization of agricultural waste such as nonedible seed oil for the synthesis of biodiesel via catalytic transesterification is one of the effective ways for the partial replacement of petroleum-based fuels in the area of renewable energy development and is beneficial to CO, CO, and unburned hydrocarbon (HC) emission reduction to the environment. In this regard, the current study investigates the synthesis of fatty acid methyl esters (FAMEs) from kernel oil by considering parameter interaction and optimization to maximize the yield of fatty acid methyl esters (FAMEs). The response surface methodology-central composite design (RSM-CCD) was applied to optimize the fatty acid methyl ester (CMKO-FAME) synthesis process by varying the process parameters such as reaction time (1-2 h), molar ratio (6:1-12:1), and catalyst loading (1-2 wt %). The optimum conditions for the transesterification of kernel oil (CMKO) were found to be a methanol to oil ratio of 11.98:1, catalyst loading of 1.03 wt %, and reaction time of 2 h, resulting in the conversion of 95.03 wt % kernel oil into its mono FAMEs. The fuel properties of CMKO and its FAMEs were determined based on ASTM D6751 and EN 14214 standards. Further, the CMKO and its FAMEs were characterized using Fourier transform infrared (FT-IR), gas chromatography-mass spectrometry (GC-MS), and nuclear magnetic resonance spectroscopy (NMR). The fatty acid composition of CMKO was myristic acid (1.36%), palmitic acid (11.35%), stearic acid (5.11%), oleic acid (18.64%), gadoleic acid (0.34%), linoleic acid (49.084%), and linolenic acid (14.1%). The purity of the produced methyl esters was determined by H NMR and found to be 95.52%, which was quite in good agreement with the experimentally observed yield of 95.39 wt %. The produced CMKO-FAME was blended with diesel fuel at various ratios (B5, B10, B15, and B20) to evaluate the engine performance and emission characteristics in a diesel engine. The engine brake thermal efficiency is lower, the brake-specific fuel consumption (BSFC) using CMKO-FAME blends is higher, and the temperature of exhaust gas emitted after combustion also increased as compared to diesel fuel. Similarly, using produced FAME blends, the emission emitted such as HC, NOx, and CO is reduced. However, the engine fueled with the produced FAME blends increased the level of CO into the atmosphere when compared to diesel fuel. The performance and emission characteristics of diesel engine result show that the blend of CMKO-FAME and diesel can be used as a fuel in a diesel engine without any modification of the engine.
PubMed: 35935297
DOI: 10.1021/acsomega.2c00682 -
Plants (Basel, Switzerland) May 2022A unique storage lipid wax found in jojoba seeds can be employed as a chemical feedstock. Alternative safe and natural sources of plant nutrients are constantly sought...
A unique storage lipid wax found in jojoba seeds can be employed as a chemical feedstock. Alternative safe and natural sources of plant nutrients are constantly sought to preserve both human health and the environment. As a result, EAI1, EAI2, and EAI3 jojoba genotypes' growth, yield, and phytochemical behavior in response to Azolla extract at concentrations of 0, 10, and 30% were studied. Maximum productivity was found with EAI1, followed by EAI3 then EAI2 across all Azolla extracts. In relation to the Azolla extract concentrations in the two seasons, the concentration of 30% delivered the most pronounced results across all the studied genotypes. During the two seasons, administration of a combined treatment of the EAI1 jojoba genotype with 30% Azolla extract produced the highest mean values of growth, flowering, and fruiting, as well as chemical composition parameters. This means that the treatment of EAI1 genotype with 30% Lam. plant extract yielded the highest significant seed yield (3748 and 3839 kg ha) and oil yield per hectare (1910 and 2002 L ha). The combination treatment of the EAI1 jojoba genotype with 10% Azolla extract yielded the highest proportion of gadoleic fatty acid (49.83%).
PubMed: 35631739
DOI: 10.3390/plants11101314 -
Lipids in Health and Disease Dec 2013Paraoxonase 1 (PON1) is a cardioprotective, HDL-associated glycoprotein enzyme with broad substrate specificity. Our previous work found associations between dietary...
BACKGROUND
Paraoxonase 1 (PON1) is a cardioprotective, HDL-associated glycoprotein enzyme with broad substrate specificity. Our previous work found associations between dietary cholesterol and vitamin C with PON1 activity. The goal of this study was to determine the effect of specific dietary fatty acid (DFA) intake on PON1 activity.
METHODS
1,548 participants with paraoxonase activity measures completed the Harvard Standardized Food Frequency Questionnaire to determine their daily nutrient intake over the past year. Eight saturated, 3 monounsaturated, and 6 polyunsaturated DFAs were measured by the questionnaire. To reduce the number of observations tested, only specific fatty acids that were not highly correlated (r < 0.8) with other DFAs or that were representative of other DFAs through high correlation within each respective group (saturated, monounsaturated, or polyunsaturated) were retained for analysis. Six specific DFA intakes - myristic acid (14 carbon atoms, no double bonds - 14:0), oleic acid (18:1), gadoleic acid (20:1), α-linolenic acid (18:3), arachidonic acid (20:4), and eicosapentaenoic acid (20:5) - were carried forward to stepwise linear regression, which evaluated the effect of each specific DFA on covariate-adjusted PON1 enzyme activity.
RESULTS
Four of the 6 tested DFA intakes - myristic acid (p = 0.038), gadoleic acid (p = 6.68 × 10(-7)), arachidonic acid (p = 0.0007), and eicosapentaenoic acid (p = 0.013) - were independently associated with covariate-adjusted PON1 enzyme activity. Myristic acid, a saturated fat, and gadoleic acid, a monounsaturated fat, were both positively associated with PON1 activity. Both of the tested polyunsaturated fats, arachidonic acid and eicosapentaenoic acid, were negatively associated with PON1 activity.
CONCLUSIONS
This study presents the largest cohort-based analysis of the relationship between dietary lipids and PON1 enzyme activity. Further research is necessary to elucidate and understand the specific biological mechanisms, whether direct or regulatory, through which DFAs affect PON1 activity.
Topics: Age Factors; Aged; Aryldialkylphosphatase; Carotid Artery Diseases; Cholesterol, Dietary; Cohort Studies; Energy Intake; Fatty Acids; Fatty Acids, Monounsaturated; Fatty Acids, Unsaturated; Female; Gene Expression; Humans; Linear Models; Male; Middle Aged; Mutation; Sex Factors; Surveys and Questionnaires
PubMed: 24330840
DOI: 10.1186/1476-511X-12-183 -
Molecules (Basel, Switzerland) Jul 2021Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These...
Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteristics of olive oil that will ensure its authenticity. In this work, the fatty acid (FA) composition of 199 VOO samples from Koroneiki, Megaritiki, Amfissis, and Manaki cultivars was determined and studied by chemometrics. Olive cultivar greatly influenced the FA composition, namely, oleic acid (from 75.36% for Amfissis to 65.81% for Megaritiki) and linoleic acid (from 13.35% for Manaki to 6.70% for Koroneiki). Spearman's correlation coefficients revealed differences and similarities among the olive oil cultivars. The use of the forward stepwise algorithm identified the FAs arachidonic acid, gadoleic acid, linoleic acid, α-linolenic acid, palmitoleic acid, and palmitic acid as the most significant for the differentiation of samples. The application of linear and quadratic cross-validation discriminant analysis resulted in the correct classification of 100.00% and 99.37% of samples, respectively. The findings demonstrated the special characteristics of the VOO samples derived from the four cultivars and their successful botanical differentiation based on FA composition.
Topics: Discriminant Analysis; Fatty Acids; Greece; Linoleic Acid; Olea; Oleic Acid; Olive Oil
PubMed: 34299426
DOI: 10.3390/molecules26144151 -
Molecules (Basel, Switzerland) Aug 2020Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from...
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
Topics: Fatty Acids; Food Analysis; Olive Oil; Squalene; Tocopherols
PubMed: 32839421
DOI: 10.3390/molecules25173818 -
Molecules (Basel, Switzerland) Jun 2022Jojoba oil (JO) extracted from seeds has outstanding properties, including anti-inflammatory, antioxidant, and antibacterial activities, and can be stored forlong...
Jojoba oil (JO) extracted from seeds has outstanding properties, including anti-inflammatory, antioxidant, and antibacterial activities, and can be stored forlong periodsof time. The unique properties of jojoba oil depend on its chemical composition; therefore, the effect of the jojoba genotype on the chemical properties and active components of the seed oil was evaluated in this study. Oil samples were collected from 15 elite Egyptian jojoba lines. The chemical composition, such as moisture, crude fiber, crude oil, ash, and crude protein of elite lines' seeds was determined to investigate the variation among them based on the jojoba genotype. In addition, the iodine value was obtained to measure the degree of jojoba oil unsaturation, whereas the peroxide number was determined as an indicator of the damage level in jojoba oil. Fatty acid composition was studied to compare elite jojoba lines. Fatty acid profiles varied significantly depending on the jojoba genotype. Gadoleic acid exhibited the highest percentage value (67.85-75.50%) in the extracted jojoba oil, followed by erucic acid (12.60-14.81%) and oleic acid (7.86-10.99%). The iodine value, peroxide number, and fatty acid composition of the tested elite jojoba lines were compared withthose reported by the International Jojoba Export Council (IJEC). The results showed that the chemical properties of jojoba oils varied significantly, depending on the jojoba genotype.
Topics: Caryophyllales; Fatty Acids; Iodine; Peroxides; Plant Oils; Seeds
PubMed: 35745025
DOI: 10.3390/molecules27123904 -
Translational Research : the Journal of... Nov 2021Fish oil-derived long-chain monounsaturated fatty acids (LCMUFAs) with a carbon chain length longer than 18 units ameliorate cardiovascular risk in mice. In this study,... (Randomized Controlled Trial)
Randomized Controlled Trial
Fish oil-derived long-chain monounsaturated fatty acids (LCMUFAs) with a carbon chain length longer than 18 units ameliorate cardiovascular risk in mice. In this study, we investigated whether LCMUFAs could improve endothelial functions in mice and humans. In a double-blind, randomized, placebo-controlled, parallel-group, multi-center study, healthy subjects were randomly assigned to either an LCMUFA oil (saury oil) or a control oil (olive and tuna oils) group. Sixty subjects were enrolled and administrated each oil for 4 weeks. For the animal study, ApoE mice were fed a Western diet supplemented with 3% of either gadoleic acid (C20:1) or cetoleic acid (C22:1) for 12 weeks. Participants from the LCMUFA group showed improvements in endothelial function and a lower trimethylamine-N-oxide level, which is a predictor of coronary artery disease. C20:1 and C22:1 oils significantly improved atherosclerotic lesions and plasma levels of several inflammatory cytokines, including IL-6 and TNF-α. These beneficial effects were consistent with an improvement in the gut microbiota environment, as evident from the decreased ratio of Firmicutes and/ or Bacteroidetes, increase in the abundance of Akkermansia, and upregulation of short-chain fatty acid (SCFA)-induced glucagon-like peptide-1 (GLP-1) expression and serum GLP-1 level. These data suggest that LCMUFAs alter the microbiota environment that stimulate the production of SCFAs, resulting in the induction of GLP-1 secretion. Fish oil-derived long-chain monounsaturated fatty acids might thus help to protect against cardiovascular disease.
Topics: Animals; Biomarkers; Blood Glucose; Butter; Dietary Fats; Double-Blind Method; Endothelium, Vascular; Fatty Acids, Monounsaturated; Female; Fish Oils; Gastrointestinal Microbiome; Humans; Lipids; Male; Mice; Mice, Knockout, ApoE; Olive Oil; Young Adult
PubMed: 33775867
DOI: 10.1016/j.trsl.2021.03.016 -
Food Science & Nutrition May 2021Camellia oil is widely recognized as a high-quality culinary oil in East Asia for its organoleptic and health-promoting properties, but its chemical composition and...
Camellia oil is widely recognized as a high-quality culinary oil in East Asia for its organoleptic and health-promoting properties, but its chemical composition and thermal stability have not been comprehensively defined by comparisons with other oils. In this study, the triacylglycerols (TAGs) in camellia, olive, and six other edible oils were profiled by the liquid chromatography-mass spectrometry (LC-MS)-based chemometric analysis. Besides observing the similarity between camellia oil and olive oil, TAG profiling showed that OOO, POO, and OOG (O: oleic acid, P: palmitic acid, and G: gadoleic acid) can jointly serve as the identity markers of camellia oil. Thermal stability of virgin camellia oil (VCO) was further evaluated by extensive comparisons with virgin olive oil (VOO) in common lipid oxidation indicators, aldehyde production, and antioxidant and pro-oxidant contents. The results showed that -anisidine value (AnV) was the sensitive lipid oxidation indicator, and C9-C11 aldehydes, including nonanal, 2-decenal, 2,4-decadienal, and 2-undecenal, were the most abundant aldehydes in heated VCO and VOO. Under the frying temperature, heated VCO had lower AnV and less aldehydes than heated VOO. Interestedly, the VCO had lower levels of pro-oxidant components, including α-linolenic acid, free fatty acids, and transition metals, as well as lower levels of antioxidants, including α-tocopherol and phenolics, than the VOO. Overall, great similarities and subtle differences in TAG and aldehyde profiles were observed between camellia and olive oils, and the thermal stability of camellia oil might be more dependent on the balance among its unsaturation level, pro-oxidant, and antioxidant components than a single factor.
PubMed: 34026072
DOI: 10.1002/fsn3.2209 -
Journal of Oleo Science 2023Eleven fatty acids were identified during maturity in the wild (AraA) and varieties peanut kernels (AraC and AraT). These fatty acids included C (palmitic acid), C...
Eleven fatty acids were identified during maturity in the wild (AraA) and varieties peanut kernels (AraC and AraT). These fatty acids included C (palmitic acid), C (stearic acid), C (oleic acid), C (linoleic acid), C (nonadecanoic acid), C (gadoleic acid), C (arachidic acid), C (erucic acid), C (behenic acid), C (tricosanoic acid) and C (linoceric acid). Two fatty acids C and C were not previously detected from peanut kernels. Furthermore, eight major fatty acids (C, C, C, C, C, C, C and C) were quantified during maturity. Wild AraA was distinguished by its highest level of oleic (38.72%) and stearic (2.63%) acids contents and the lowest one of linoleic acid (19.40%) compared to the varieties. As for the O/L ratio, wild AraA presents a significantly higher (p < 0.05) (O/L = 2) than that of the AraC and AraT varieties with (O/L = 1.7 and 1.04) respectively. Correlation coefficients (r) between the eight major fatty acids revealed an inverse association between oleic and linoleic acids (r = -0.99, p < 0.001), while linoleic acid was positively correlated to palmitic acid (r = 0.97). These results aim to provide a detailed basis for quality improvement in the cultivated peanut with wild resources.
Topics: Arachis; Linoleic Acid; Fatty Acids; Oleic Acid; Palmitic Acid
PubMed: 36990747
DOI: 10.5650/jos.ess22400