Triglycerides of mango seed kernel fat contain, depending on the variety, 32.4–44.0% of stearic acid and 43.7–54.5% of oleic acid. Palmitic and linoleic acids represent, respectively, 5.9–9.1% and 3.6–6.7% of the fatty acids. The triglycerides also contain minor amounts of arachidic and linolenic acids. Palmitic, stearic and arachidic acids were almost exclusively distributed among thesn‐1‐andsn‐3‐positions. Oleic acid represented 85–89% of the fatty acids at thesn‐2‐position. Oleic acid at thesn‐1‐ andsn‐3‐positions showed a preference for thesn‐1‐position. Linoleic acid was mainly esterified at thesn‐2‐position. The amounts of saturated fatty acids, i.e., palmitic and stearic acids, and of oleic acid, at thesn‐1‐ and sn‐3‐positions, were linearly related to their respective contents in the total triglycerides.
An evaluation of several cold enrichment media for Yersinia enterocolitica showed that the enrichment quotient achieved after 3 weeks at 4 degrees C was highly dependent on the initial cell concentration and the medium used. The latter should be of high nutritional value, in order to allow sufficient growth of Yersinia enterocolitica at a low temperature. Enrichment in typtone--soya broth yielded better results than in--frequently used--phosphate buffer, pH 7.6. While comparing isolation media for Yersinia enterocoliica to be used after cold enrichment, DHL agar was most satisfactory: after 20 h incubation at 29 degrees C, colonies of Yersinia enterocolitica are easily distinguishable and the organisms fully recovered. An urea medium, containing novobiocin as selective agent, also yielded good results. It must be stressed that only human strains of serotypes 0:3 and 0:9 of Yersinia enterocolitica were studied.
The distribution of fatty acids between the sn-l-, sn-2-and sn-3-positions of the triglycerides from the oils of eight African peanut varieties has been determined. The saturated fatty acids and eicosenoic acid occur almost exclusively at the sn-1-and sn-3-positions. The sn-l-position contained slightly more palmitic acid than the sn-3-position. The fatty acids with a chain length exceeding 18 carbons were preferentially incorporated in the sn-3-position. Linoleic acid was preferentially esterified at the sn-2-position, whereas oleic acid was equally distributed among the three positions. The amount of the saturated fatty acids, i.e., palmitic and stearic acid, and of oleic acid and linoleic acid incorporated in the sn-l-, sn-2-and sn-3position, were each linearly related to their respective content in the triglycerides.
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