Caption: Figure 2--Proportion of 9c-14:1 (myristoleic acid
; % of total fatty acids) in yoghurt compared to goat milk samples (Anglo-Nubian, n=40)".
Tridecanoic acid methyl ester, cis-8,11,14,17-eicosatrienoic acid methyl ester and myristoleic acid
methyl ester were present in very low amounts.
The MUFA comprised 55.80% to 56.98% of total fatty acids, and among the MUFA, myristoleic acid
([C.sub.14:1]) comprised 1.25% to 1.49%, palmitoleic acid ([C.sub.16:1]) 5.66% to 5.93%, elaidic acid ([C.sub.18:1]) 1.36% to 1.45%, oleic acid ([C.sub.18:1n-9]) 47.31% to 48.27%, and vaccenic acid ([C.sub.18:1n7]) 0.22% to 0.23% of the total fatty acids.
The contents of monounsaturated FAs such as myristoleic acid
(C14:1c), palmitoleic acid C16:1c and oleic acid (C18:1c) were higher (P < 0.05) in the supplemented groups.
pylori is attributed to lauric acid ([C.sub.12]:[[DELTA].sup.0]), myristoleic acid
([C.sub.14]:[[DELTA].sup.9]), and linolenic acid ([C.sub.18]:[[DELTA].sup.9,12,15]) (45).
Other monounsaturated fatty acids and their percentage variations included: cis-10-pentadecenoic acid (C15:1), from 0.43% to 0.57% in butter and from 0.41% to 0.55% in ghee; cis- 11- eicosenoic acid (C20:1), from 0.00% to 0.95% in butter and from 0.00% to 0.73% in ghee; cis-10-heptadecanoic acid (C17:1), from 0.28% to 0.35% in butter and from 0.23% to 0.35% in ghee; palmitoleic acid (C16:1), from 0.8% to 2.83% in butter and from 0.94% to 2.65% in ghee; and myristoleic acid
(C14:1), at 0.00% to 3.30% in butter and at 0.00% to 2.6% in ghee.
A total of 35 types of fatty acid were detected but octanoic acid, tridecanoic acid, myristoleic acid
, pentadecenoic acid, elaidic acid, linoleic acid, a-linolenic acid, docosadienoic acid, nervonic acid, and docosahexaenoic acid were not detected (Table 2).
Source of Myristoleic Acid
C 15:1 N3 Palmitoleic acid Variation C14:1 N5 C16:1N9 Year 2.359 (NS) 2.882 (NS) 2.092 (NS) Mean 0.005 0.012 0.870 VC (%) 0.44 1.01 20.30 Source of Oleic Acid C20:1 N9 C22:1 N9 Variation C18:1 N9 Year 0.347 (NS) 0.697 (NS) 0.041 (NS) Mean 113.057 2.156 0.005 VC (%) 86.62 70.60 0.35 Source of Palmitoleate acid C17:1 N7 Variation C16:1 N7 Year 4.351 (NS) 0.587 (NS) Mean 0.081 1.084 VC (%) 4.98 53.64 Source of Nervonic acid Variation C24:1 N9 Year 2.010 (NS) Mean 0.290 VC (%) 15.00 TABLE 5--Analysis of variance for the polyunsaturated fats content (mg -100 g), present in cagaita seeds (Eugenia dysenterica) grown in the experimental area of the School of Agronomy, Federal University of Goias, Goiania-GO, harvests of 2013 and 2014.
Formulated with the omega-5e fatty acid (myristoleic acid
), AlphaFlex is the result of seven years of research, including several human multicentered clinical trials.
(C14:1)###1.18 +- 0.27###1.81 +- 0.06###0.085
These 37 components are: methyl ester of hexanoic acid, caprylic acid, capric acid, undecanoic acid, lauric acid, tridecanoic acid, myristic acid, myristoleic acid
, pentadecanoic acid, pentdecenoic acid, palmitic acid, palmitoleic acid, margaric acid, heptadecenoic acid, stearic acid, oleic acid, elaidic acid, octadecenoic acid, linoleic acid, octadecadienoic acid, g-linolenic acid, linolenic acid, arachidic acid, eicosenoic acid, eicosadienoic acid, 8,11,14-eicosatrienoic acid, heneicosanoic acid, arachidonic acid, eicosatrienoic acid, eicosap- entaenoic acid, behenic acid, eruccic acid, docosa- dienoic acid (C22:2), tricosanoic acid, tetracosanoic acid, docosahexaenoic acid and tetracosenoic acid.
Fatty acids included myristic acid, palmitic acid, stearic acid, myristoleic acid
, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid.