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Biochemistry of Suberization: Incorporation of [1-C]Oleic Acid and [1-C]Acetate into the Aliphatic Components of Suberin in Potato Tuber Disks (Solanum tuberosum).

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Biosynthesis of the aliphatic components of suberin was studied in suberizing potato (Solanum tuberosum) slices with [1-(14)C]oleic acid and [1-(14)C]acetate as precursors. In 4-day aged tissue, [1-(14)C]oleic acid was incorporated into an insoluble residue, which, upon hydrogenolysis (LiA1H(4)),

An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying.

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Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat and fatty acid (FA) composition. The purpose of the present study was to determine moisture, total fat, salt contents and FA profiles (including trans-FAs), and to

Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing.

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Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously

Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: II. Fatty acid composition of muscle and subcutaneous fat.

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One hundred sixty-eight crossbred steers (317.1 +/- 1.0 kg) were used to evaluate the effects of supplemental fat in finishing diets on the fatty acid composition, including the 9,11 isomer of conjugated linoleic acid, of beef. Steers were allotted within three weight blocks to a randomized complete

Effect of oleic acid on canine gastroduodenal motility, pyloric diameter and gastric emptying.

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The motility of the antrum, duodenum and pylorus was recorded with strain gauge transducers and induction coils in conscious beagle dogs. The effect of oleic acid on gastroduodenal motility and on the pyloric diameter was studied in the interdigestive state and during emptying of a mashed potato

Effects of chemical and enzymatic modifications on starch-oleic acid complex formation.

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The solubility of starch-inclusion complexes affects the digestibility and bioavailability of the included molecules. Acetylation with two degrees of substitution, 0.041 (low) and 0.091 (high), combined without or with a β-amylase treatment was employed to improve the yield and solubility of the

Reused palm oil from frying pork or potato induced expression of cytochrome P450s and the SLCO1B1 transporter in HepG2 cells.

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Deep frying degrades the oil and generates harmful products. This study evaluated effects of reused palm oil (from frying pork or potato) on expression of cytochrome P450s (CYPs), the transporter (SLCO1B1), and lipid metabolism regulators; proliferator-activated receptors (PPAR) and sterol

Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts

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Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control)

Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.

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In this study, the oil uptake and fatty acid composition of fried potato slices were determined. Some pre-treatments such as blanching, freezing, and blanching-freezing were applied to potato slices before frying while the untreated samples were used as a control. The frying process was carried out

Comparison of plasma lipids and vitamin E in young and middle-aged subjects on potato crisps fried in palmolein and highly oleic sunflower oil.

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We previously found no difference in healthy young adults' plasma cholesterols between palmolein and olive oil as the major dietary lipid, although the former is high in palmitic acid (16:0) but the latter in oleic acid (18:1 cis). In the experiment reported here we compared the effects of palmolein

A cytosolic phospholipase A2 from potato tissues appears to be patatin.

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Phospholipase (PL) A2 is involved in signal transduction in the resistance reaction that is induced in potato by inoculation of an incompatible race of Phytophthora infestans, the late blight fungus, or by treatment with fungal elicitor hyphal wall components (Kawakita et al. 1993). In this study,

Esterification of potato starch by a biocatalysed reaction in an ionic liquid.

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In this study, potato starch was esterified with oleic acid, using 1-butyl-3-methylimidazolium chloride as a reaction medium and an immobilised lipase from Thermomyces lanuginosus as a catalyst. The degree of substitution (DS) of the products was determined by the volumetric method; and the best

Microbial lipid production from potato processing wastewater using oleaginous filamentous fungi Aspergillus oryzae.

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Use of potato processing wastewater for microbial lipid production by oleaginous filamentous fungus Aspergillus oryzae was studied with the purpose of recycling potato processing wastewater for biodiesel production. The wastewater contained high concentrations of solids, starch and nutrients.

Deletion of the Delta12-oleic acid desaturase gene of a nonaflatoxigenic Aspergillus parasiticus field isolate affects conidiation and sclerotial development.

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OBJECTIVE To investigate how linoleic acid affects conidial production and sclerotial development in a strictly mitotic Aspergillus parasiticus field isolate as related to improving biocompetitivity of atoxigenic Aspergillus species. RESULTS We disrupted A. parasiticusDelta12-oleic acid desaturase

Lower energy intake following consumption of Hi-oleic and regular peanuts compared with iso-energetic consumption of potato crisps.

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Snack foods can contribute a high proportion of energy intake to the diet. Peanuts are a snack food rich in unsaturated fatty acids, protein and fibre which have demonstrated satiety effects and may reduce total energy intake, despite their high energy density. This study examined the effects of

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