Introduction: The need for high-oleic oils

Matlock, Mark G.

doi:10.1016/b978-0-12-822912-5.00006-x

High Oleic Oils 2022

DOI: 10.1016/b978-0-12-822912-5.00006-x

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Introduction: The need for high-oleic oils

Mark G. Matlock

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Cited by 3 publications

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Examining the impact from incorporation of fatty acid in nitrile-based synthetic rubber: film properties and biodegradability

Boon,

Teo,

Hamid

et al. 2024

Polym. Bull.

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Examining the impact from incorporation of fatty acid in nitrile-based synthetic rubber: film properties and biodegradability

Boon,

Teo,

Hamid

et al. 2024

Polym. Bull.

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Tarumã-do-Cerrado (Vitex cymosa Bertero ex Spreng) for Food Diversity and Nutraceutical Products

Ballard,

dos Santos,

dos Santos

et al. 2025

CFF

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Background: Tarumã-do-Cerrado (Vitex cymosa Bertero ex Spreng, TC) is a littleexplored Brazilian native fruit. Objective: The sustainable bioprospecting of new fruits is essential to devise strategies for preventing and treating noncommunicable diseases, like obesity, and even contribute to food diversity and discovering functional ingredients. Methods: This study evaluated the proximate composition, minerals, dietary fiber, and their fractions, phenolic compounds by two types of extraction, and antioxidant activity in the TC edible part. We also determined its fatty acid profile from the seed’s crude oil. Results: TC has 100 g low-fat content (0.19 g) containing good phosphorus (91.50 mg) source and is rich in chromium (0.05 mg) and molybdenum (0.53 mg). It has a high range of dietary fiber in fresh and freeze-dried fruit (4.01 g and 26.23 g, respectively). The different extraction conditions showed medium to high content (101.58 to 598.80 µg GAE/100 g) of phenolic compounds. Antioxidant activity has been demonstrated in vitro using electron or hydrogen/proton transfer mechanisms. The crude oilseed is a source of oleic (35.91%) and linoleic acid (32.20%). Conclusion: TC provides essential nutrients, fibers, and bioactive compounds to be allied to sustainable health strategies for food diversity and nutraceutical product development.

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Development and Large-Scale Production of High-Oleic Acid Oil by Fermentation of Microalgae

Parker,

Ward,

Pilarski

et al. 2024

Fermentation

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Our classical strain improvement began with an isolate showing 28% palmitic and 60% oleic acids. UV and chemical mutagenesis enhanced our strain’s productivity, carbon yield, and oleic acid content. The iterative methodology we used involved the creation of mutant libraries followed by clonal isolation, assessments of feedstock utilization and growth, oil titer, and the validation of oil composition. Screening these libraries facilitated the identification of isolates with the ability to produce elevated levels of oleic acid, aligning with the targets for high-oleic acid substitutes. Utilizing a classical strain improvement approach, we successfully isolated a high-oleic acid strain wherein the level of oleic acid was increased from 60 to >86% of total FA. The performance of the classically improved high oleic acid-producing strain was assessed at fermentation scales ranging from 1 L to 4000 L, demonstrating the utility of our strain and process at an industrial scale. These oils offer promise in various applications across both the food and industrial sectors, with the added potential of furthering sustainability and health-conscious initiatives.

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Introduction: The need for high-oleic oils

Cited by 3 publications

References 8 publications

Examining the impact from incorporation of fatty acid in nitrile-based synthetic rubber: film properties and biodegradability

Examining the impact from incorporation of fatty acid in nitrile-based synthetic rubber: film properties and biodegradability

Tarumã-do-Cerrado (Vitex cymosa Bertero ex Spreng) for Food Diversity and Nutraceutical Products

Development and Large-Scale Production of High-Oleic Acid Oil by Fermentation of Microalgae

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