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Ivan A. Wolff

Bio: Ivan A. Wolff is an academic researcher from United States Department of Agriculture. The author has contributed to research in topics: Fatty acid & Industrial Oils. The author has an hindex of 33, co-authored 69 publications receiving 2761 citations.

Papers published on a yearly basis

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Journal ArticleDOI
TL;DR: In this paper, the authors analyzed seed oils from 37 plant species in 18 families by the isomerization method and found that the variability encountered is evidenced by the range in content of component acids: from 0 −23% for apparent linolenic acid, from 8 −74% for obvious linoleic acid and from 2 −88% for oleic acid.
Abstract: Seed oils from 37 plant species in 18 families have been analyzed for fatty acid composition by the isomerization method. The variability encountered is evidenced by the range in content of component acids: from 0–23% for apparent linolenic acid, from 8–74% for apparent linoleic acid, and from 2–88% for apparent oleic acid. Dimorphecolic acid has been found to the extent of approximately 60% in a second species ofDimorphotheca, D. pluvialis (L.) Moench, and in the closely related species,Osteospermum ecklonis (DC.) T. Norl.O. spinescens Thunb. contained instead 30% of a conjugated triene, presumably the same as the 8,10,12-octadecatrienoic reported from the relatedCalendula officinalis L. Oils rich in monoenoic acids are mostly in the Umbelliferae and Araliaceae and presumably contain petroselinic acid as well as oleic.

140 citations

Journal ArticleDOI
TL;DR: In this article, seeds from 37 species of plants in the family Cruciferae were analyzed for oil and protein, and the fatty acid composition of the oils was determined by gas-liquid chromatography.
Abstract: Seeds from 37 species of plants in the family Cruciferae were analyzed for oil and protein, and the fatty acid composition of the oils was determined by gas-liquid chromatography. Erucic acid, generally considered characteristic of crucifer oils, occurs in about three-fourths of these species in amounts ranging from 3 to 59%. Some oils free of erucic acid contain up to 63% linolenic acid or up to 58% eicosenoic.

124 citations

Journal ArticleDOI
TL;DR: The group of analyses used in this preliminary screening of oils has proved capable of indicating many seed species that contain oils of unusual or unknown composition, which provide numerous leads in the search for oils of industrial value.
Abstract: The group of analyses used in this preliminary screening of oils has proved capable of indicating many seed species that contain oils of unusual or unknown composition. Some of the oils are characterized sufficiently to suggest probable commercial uses; others give no evidence of properties that would lead to their use while present commercial oils are in adequate supply. Still other oils are shown to have unknown composition, which must be determined before their potential value can be judged. The study as yet contains too few species to generalize about the relationship between botanical classification and oil composition. It does however provide numerous leads in the search for oils of industrial value.

118 citations

Journal ArticleDOI
TL;DR: Seed from additional species of Cruciferae have been analyzed for crude protein, oil and fatty acids in the oil, except for Cardamine impatiens which is unique among known seed oils because it contains some 25% dihydroxy acids.
Abstract: Seed from additional species of Cruciferae have been analyzed for crude protein, oil and fatty acids in the oil. Oils were like those reported earlier from other crucifers, except forCardamine impatiens which is unique among known seed oils because it contains some 25% dihydroxy acids. Erucic acid is present (0.3–55%) in about three-fourths of the 102 samples. Eicosenoic acid is a major constituent (32–53%) in four species and monohydroxy acids (45–72%) in another four. Linolenic acid occurs (2–66%) in oil of all species.

98 citations


Cited by
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Journal ArticleDOI
TL;DR: This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption and places particular emphasis on members of the Brassica family.
Abstract: This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the Brassica family because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of proces...

1,269 citations

Book
01 Jan 1981

1,053 citations

Journal ArticleDOI
TL;DR: In this article, the major antioxidant activity in the non-hydrolyzed extract was caused by flavonol glycosides, chlorogenic acid (7.1 × 10−4 mol/kg of seed) and caffeic acid (6.6 × 10 −3 m/kg).
Abstract: Chia (Salvia sp) seeds were investigated as a source of natural lipid antioxidants. Methanolic and aqueous extracts of defatted chia seeds possessed potent antioxidant activity. Analysis of 2 batches of chia-seed oils demonstrated marked difference in the fatty acid composition of the oils. In both batches, the oils had high concentrations of polyunsaturated fatty acids. The major antioxidant activity in the nonhydrolyzed extract was caused by flavonol glycosides, chlorogenic acid (7.1 × 10−4 mol/kg of seed) and caffeic acid (6.6 × 10−3 m/kg). Major antioxidants of the hydrolyzed extracts were flavonol aglycones/kaempferol (1.1 × 10−3 m/kg), quercetin (2.0 × 10−4 m/kg) and myricetin (3.1 × 10−3 m/kg); and caffeic acid (1.35 × 10−2 m/kg). Two methods were used to measure antioxidant activities. Both were based on measuring bleaching ofβ-carotene in the coupled oxidation ofβ-carotene and linoleic acid in the presence of added antioxidants.

937 citations

Journal ArticleDOI
TL;DR: In this article, water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate and the results were also compared to those obtained on soy products.
Abstract: Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.

883 citations