Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Ultrasonic free fatty acids esterification in tobacco and canola oil.

Ultrasound accelerates the free fatty acids esterification rate by reducing the mass transfer resistance between methanol in the liquid phase and absorbed organic species on Amberlyst®46 catalyst. The reaction rates of canola oil is three times greater than for tobacco seed oil but half the reaction rate of pure oleic acid as measured in a batch reactor. The beneficial effects of ultrasound vs....

Soybean seed protein, oil, fatty acids, and mineral composition as influenced by soybean-corn rotation

Effects of crop rotation on soybean (Glycine max (L) Merr.) seed composition have not been well investigated. Therefore, the objective of this study was to investigate the effects of soybean-corn (Zea mays L.) rotations on seed protein, oil, and fatty acids composition on soybean. Soybeans were grown at Stoneville, MS, from 2005 to 2008 in five different scheduled cropping sequences. In 2007, f...

Identification of Characteristic Fatty Acids to Quantify Triacylglycerols in Microalgae

The fatty acid profiles of lipids from microalgae are unique. Polyunsaturated fatty acids are generally enriched in polar lipids, whereas saturated and monounsaturated fatty acids constitute the majority of fatty acids in triacylglycerols (TAG). Each species has characteristic fatty acids, and their content is positively or negatively correlated with TAGs. The marine oleaginous diatom Phaeodact...

Oxidized omega-3 fatty acids in fish oil inhibit leukocyte-endothelial interactions through activation of PPARα Short title: Oxidized n-3 fatty acids inhibit inflammation via PPARα

(1930 articles) Signal Transduction • (2497 articles) Hemostasis, Thrombosis, and Vascular Biology • Articles on similar topics can be found in the following Blood collections http://bloodjournal.hematologylibrary.org/site/misc/rights.xhtml#repub_requests Information about reproducing this article in parts or in its entirety may be found online at: http://bloodjournal.hematologylibrary.org/si...

Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions