Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry

2014 ◽  
Vol 49 (9) ◽  
pp. 840-849 ◽  
Author(s):  
Angelo Faberi ◽  
Rosa Maria Marianella ◽  
Fabio Fuselli ◽  
Alessandro La Mantia ◽  
Felice Ciardiello ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Isotopic Ratio ◽  
Virgin Olive Oils ◽  
Olive Oils

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

2015 ◽  
Vol 118 (6) ◽  
pp. 849-861 ◽  
Author(s):  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Kornilia Vatavali ◽  
Stavros Kontakos ◽  
Michael Kontominas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Volatile Compound ◽  
Virgin Olive Oils ◽  
Olive Oils

Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

2018 ◽  
Vol 232 ◽  
pp. 269-279 ◽  
Author(s):  
Patricia Reboredo-Rodríguez ◽  
Carmen González-Barreiro ◽  
Beatriz Cancho-Grande ◽  
Jesús Simal-Gándara ◽  
Isabel Trujillo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Cultivars ◽  
Western Spain ◽  
Minor Compounds ◽  
North Western

scholarly journals The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

2019 ◽  
Vol 68 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties ◽  
Cold Pressed

scholarly journals Phenolic compounds and fatty acids content of some West Algerian olive oils

2020 ◽  
Vol 11 ◽  
pp. e3247
Author(s):  
Mounsif Charaf-eddine BENDI DJELLOUL ◽  
Sidi Mohamed Amrani ◽  
Pierangela Rovellini ◽  
Roza Chenoune
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Acid Composition ◽  
High Performance ◽  
Primary Source ◽  
Olive Oils

Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil has increased due to its antioxidant activity, which plays a very important role in human health. The present study is carried out to study the phenolic compounds and fatty acids profile of some olive oils from western Algeria. The quality parameters (acidity, peroxide value, K232, K270), tocopherol analysis, fatty acid composition and phenolic profile were determined by High performance chromatography (HPLC). The results showed that chemlal oil (SBA) recorded the highest level of tocopherol-α with 228.12 mg/Kg. Regarding the fatty acid composition, oleic acid was the most dominant, oil Oleaster (Bensekrane) records the highest percentage (72.80%) of oleic acid. The quantitative data on the phenolic content of the seven samples revealed that chemlal oil (SBA) had the highest level of polyphenols (328.99 mg/Kg). However, Sigoise oil (Sebra1) was characterized by the highest levels of tyrosol and hydroxytyrosol (15.89 mg/kg and 22.42 mg/kg, respectively). The highest concentrations of oleuropein derivatives and ligstroside derivatives were observed in chemlal oil (SBA) and the recoreded values were 105.97 mg/Kg and 83.49 mg/Kg, respectively. Chemlal oil (SBA) was characterized by the highest amount of lignans (35.93 mg/Kg), luteolin (10.16 mg/Kg) and apigenin (5.44 mg/Kg). Oleocanthal was found in all the tested samples and it was higher in Chemlal oil (102.43 mg/kg).

Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual

2004 ◽  
Vol 52 (11) ◽  
pp. 3434-3440 ◽  
Author(s):  
Gabriel Beltrán ◽  
Carmen del Rio ◽  
Sebastián Sánchez ◽  
Leopoldo Martínez
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Crop Yield ◽  
Harvest Date ◽  
Virgin Olive Oils ◽  
Olive Oils

Study on Fatty Acid Composition and Variation Analysis of Tung Oils in China by GC/MS

2012 ◽  
Vol 554-556 ◽  
pp. 2018-2023 ◽  
Author(s):  
Mei Li ◽  
Jian Ling Xia ◽  
Shou Hai Li ◽  
Kun Huang ◽  
Mei Wang
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Octadecatrienoic Acid ◽  
Variation Analysis ◽  
Hexadecanoic Acid ◽  
Tung Oil

To study the fatty acid composition and analysis the variation among the samples of tung oil collected from Guangxi，Chongqing, Hunan, Hubei and Guizhou Provinces of China．Gas chromatography-mass spectrometry(GC-MS) were employed to determine the fatty acid composition of tung oil．The results show that the main composition of the tung oil in China are n-hexadecanoic acid, linoleic acid, oleic acid, stearic acid, α-octadecatrienoic acid, β-octadecatrienoic acid. Tung oil contains octadecatrienoic acid 72.56～88.59% and polyunsaturated fatty acids 80.26~92.39%. The content of octadecatrienoic acid and polyunsaturated fatty acids in tung oil are different between different regions and different varieties.

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