Identification of Rapeseed Oil in Olive Oil by Urea Fractionation

The effect of dietary corn oil, olive oil, and rapeseed oil on the vitamin A content of liver and kidney during depletion of the vitamin was studied. Dietary oil had no influence on the rate at which liver stores of the vitamin declined in a 2-month period. Kidney stores of vitamin A rose throughout the depletion period but less markedly in the group fed rapeseed oil. The weight gain of vitamin A deficient rats was reduced somewhat earlier when rapeseed oil was fed but the survival time of rats fed corn oil or rapeseed oil was similar. The rats fed olive oil lived somewhat longer due to its small content of β-carotene. It was concluded that rapeseed oil had only a slight influence on vitamin A metabolism.

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Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

Czech Journal of Food Sciences ◽

10.17221/968-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S185-S187 ◽

Cited By ~ 4

Author(s):

Z. Réblová ◽

D. Tichovská ◽

M. Doležal

Keyword(s):

Fatty Acid ◽

Soybean Oil ◽

Olive Oil ◽

Vegetable Oils ◽

Sunflower Oil ◽

Rapeseed Oil ◽

Degradation Rate ◽

Plant Oils ◽

Oil Sunflower ◽

High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

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THE EFFECT OF RAPESEED OIL ON REPRODUCTION AND ON THE COMPOSITION OF RAT MILK FAT

Canadian Journal of Biochemistry and Physiology ◽

10.1139/o61-016 ◽

1961 ◽

Vol 39 (2) ◽

pp. 195-201 ◽

Cited By ~ 16

Author(s):

Joyce L. Beare ◽

E. R. W. Gregory ◽

D. Morison Smith ◽

J. A. Campbell

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Olive Oil ◽

Dietary Fat ◽

Milk Fat ◽

Rapeseed Oil ◽

Corn Oil ◽

Saturated Fatty Acids ◽

Low Fat ◽

Low Fat Diet

Rats fed corn oil or a mixture of lard and olive oil produced as many offspring as those receiving no fat supplement with a low-fat commercial meal, but the weanling weight was lower. Although rats fed rapeseed oil continued to reproduce they had fewer and smaller offspring than rats fed other diets.The composition of fatty acids in the milk varied with the dietary fat of the mother. Animals receiving the low-fat diet secreted predominantly saturated fatty acids. A high proportion of linoleic acid appeared in the milk when corn oil was fed, and of oleic acid when the mixture of lard and olive oil was fed. Eicosenoic and erucic acids were present in the milk of rats receiving rapeseed oil, but were less prevalent than in the original oil.

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Steep rise of docosahexaenoic acid in phosphatidylethanolamines of heart and liver of rats fed native olive oil or rapeseed oil

Nutrition Research ◽

10.1016/s0271-5317(98)00070-0 ◽

1998 ◽

Vol 18 (5) ◽

pp. 851-861 ◽

Cited By ~ 8

Author(s):

Nikolaus Weber ◽

Kumar D. Mukherjee

Keyword(s):

Docosahexaenoic Acid ◽

Olive Oil ◽

Rapeseed Oil ◽

Steep Rise

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Rapeseed oil, olive oil, plant sterols, and cholesterol metabolism: an ileostomy study

European Journal of Clinical Nutrition ◽

10.1038/sj.ejcn.1602249 ◽

2005 ◽

Vol 59 (12) ◽

pp. 1374-1378 ◽

Cited By ~ 22

Author(s):

L Ellegård ◽

H Andersson ◽

I Bosaeus

Keyword(s):

Olive Oil ◽

Rapeseed Oil ◽

Cholesterol Metabolism ◽

Plant Sterols ◽

Oil Plant

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Effect of dietary fats rich in lauric, myristic, palmitic, oleic or linoleic acid on plasma, hepatic and biliary lipids in cholesterol-fed hamsters

British Journal Of Nutrition ◽

10.1079/bjn19970060 ◽

1997 ◽

Vol 77 (4) ◽

pp. 605-620 ◽

Cited By ~ 24

Author(s):

Elke A. Trautwein ◽

Angelika Kunath-Rau ◽

Juliane Dietrich ◽

Stephan Drusch ◽

Helmut F. Erbersdobler

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Rapeseed Oil ◽

Plasma Cholesterol ◽

Coconut Oil ◽

Palm Stearin ◽

Dietary Fats ◽

Cholesterol Gallstones ◽

Biliary Lipids ◽

Sunflowerseed Oil

Effects of different dietary fats on plasma, hepatic and biliary lipids were determined in male golden Syrian hamsters (Mesocricetus auratus) fed on purified diets for 7 weeks. Diets were made by blending different fats containing characteristic fatty acids: butter (14:0 + 16:0), palm stearin (16:0), coconut oil (12:0 + 14:0), rapeseed oil (18:1), olive oil (18:l) and sunflowerseed oil (18:2). In all diets except the sunflowerseed oil diet dietary 18:2 was held constant at 2% energy. Total fat supplied 12% of energy and cholesterol was added at 4 g/kg diet. Plasma cholesterol and triacyglycerol concentrations were increased by dietary cholesterol. After 7 weeks, plasma cholesterol concentrations were highest with the palm Stearin, coconut oil and olive oil diets (8·9, 8·9 and 9·2 mmol/l) and lowest with the rapeseed oil and sdowerseed oil diets (6·7 and 5·5 mmol/l) while the butter diet was intermediate (8·5 mmol/l). Hepatic cholesterol concentration was highest in hamsters fed on the olive oil diet and lowest with the palm stearin diet (228v. 144 µmol/g liver). Biliary lipids, lithogenic index and bile acid profile of the gall-bladder bile did not differ significantly among the six diets. Although the gallstone incidence was generally low in this study, three out of 10 hamsters fed on the palm stearin diet developed cholesterol gallstones. In contrast, no cholesterol gallstones were found with the other diets. Rapeseed and dowerseed oils caused the lowest plasma cholesterol and triacyglycerol concentrations whereas olive oil failed to demonstrate a cholesterol-lowering effect compared with diets rich in saturated fatty acids. Since 18:2 was kept constant at 2% of energy in all diets, the different responses to rapeseed and olive oils could possibly be attributed to their different contents of 16:0 (5·6 %v. 12·8% respectively). Other possible explanations are discussed.

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Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

Annals of Animal Science ◽

10.2478/aoas-2018-0052 ◽

2019 ◽

Vol 19 (1) ◽

pp. 173-188

Author(s):

Magdalena Franczyk-Żarów ◽

Beata Szymczyk ◽

Renata B. Kostogrys

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Vitamin E ◽

Olive Oil ◽

Conjugated Linoleic Acid ◽

Vegetable Oils ◽

Rapeseed Oil ◽

Standard Diet ◽

Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

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Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

Applied Sciences ◽

10.3390/app9122433 ◽

2019 ◽

Vol 9 (12) ◽

pp. 2433 ◽

Cited By ~ 11

Author(s):

Shiyamala Duraipandian ◽

Jan C. Petersen ◽

Mikael Lassen

Keyword(s):

Raman Spectroscopy ◽

Olive Oil ◽

Rapeseed Oil ◽

Corn Oil ◽

Edible Oils ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Ternary Mixtures ◽

Calibration Models ◽

Oil Mixtures

Adulteration of extra virgin olive oil (EVOO) with cheaper edible oils is of considerable concern in the olive oil industry. The potential of Raman spectroscopy combined with multivariate statistics has been investigated for evaluating the authenticity (or purity) and concentration of EVOO irrespective of it being adulterated with one or more adulterants. The adulterated oil samples were prepared by blending different concentrations of EVOO (10–100% v/v) randomly with cheaper edible oils such as corn, soybean and rapeseed oil. As a result, a Raman spectral database of oil samples (n = 214 spectra) was obtained from 11 binary mixtures (EVOO and rapeseed oil), 16 ternary mixtures (EVOO, rapeseed and corn oil) and 44 quaternary mixtures (EVOO, rapeseed, corn and soybean oil). Partial least squares (PLS) calibration models with 10-fold cross validation were constructed for binary, ternary and quaternary oil mixtures to determine the purity of spiked EVOO. The PLS model on the complex dataset (binary + ternary + quaternary) where the spectra obtained with different measurement parameters and sample conditions can able to determine the purity of spiked EVOO inspite of being blended with one or more cheaper oils. As a proof of concept, in this study, we used single batch of commercial oil bottles for estimating the purity of EVOO. The developed method is not only limited to EVOO, but can be applied to clean EVOO obtained from the production site and other types of food.

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