Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

2010 ◽  
Vol 16 (6) ◽  
pp. 523-530 ◽  
Author(s):  
M. Benito ◽  
R. Oria ◽  
A.C. Sánchez-Gimeno
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Gallic Acid ◽  
Sensory Analysis ◽  
Tocopherol Content ◽  
Oil Yield ◽  
Oleic Acid Content ◽  
Olive Oils ◽  
Very High

The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not for the production of monovarietal virgin olive oil. The values of the physicochemical and sensory analysis for the three olive oils corresponded to extra virgin category, however important differences among the three oils were observed in relation to pigment content, color measurements and fatty acid and phenol and tocopherol composition. Several characteristics such as oil yield, fatty acid and phenol and tocopherol content and sensory profiles suggested that some of these oils are of a promising composition. The olive yield of the Bodocal variety was the lowest (17%) and its corresponding oil had the smallest oleic acid (69%), phenols (272 mg gallic acid/kg) and tocopherol (96 mg/kg) contents and not equilibrated sensory parameters. The main characteristics of the Racimilla variety were a very high oil yield (28%) with very high contents in oleic acid (79 %) and phenols (831 mg gallic acid/kg). The oil of the Negral variety had very equilibrated sensory properties and its oleic acid content (76%) was similar to that of Racimilla. Its phenol content (456 mg gallic acid/kg) was between that of the other two varieties and its tocopherol content (190 mg/kg) was the highest. Therefore, the two last varieties could be of great interest for producing monovarietal olive oils.

scholarly journals CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
E. Ghanbari Shendia ◽  
D. Sivri Ozaya ◽  
M. Ozkayab
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Virgin Olive Oil ◽  
Processing Unit ◽  
Oleic Acid Content ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Significant Difference

In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. Local olive varieties “Beylik, Tavşan Yüreği, Uslu and Saurani in Antalya, Manisa, and Hatay provinces of Turkey were investigated in the present study. EVOO was stored before and after paper filtration. Generally, no significant change was observed in fatty acid composition during 60 days of storing and filtration had no detectable effect, but there was significant difference among EVOOs which was obtained from different cultivars. Results of this study showed that fatty acid profile of EVOOs was good method for classification of Turkish olive oils. Beylik and Tavşan Yüreği had higher oleic acid content than other cultivars. Saurani EVOO had the highest content of palmitic acid and stearic acid. The highest amount of linoleic acid was detected in EVOO of Uslu (Manisa) with the range of 12.06-12.09%. Olive oil samples were classified as EVOO according to International olive council (IOC) regulations. Turkish virgin olive oils characterized by low linoleic and palmitic, and high oleic acid contents.

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).

scholarly journals Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

2020 ◽  
Vol 147 ◽  
pp. 03009
Author(s):  
A Suhaeli Fahmi ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sensory Analysis ◽  
Cholesterol Content ◽  
Deep Frying ◽  
Oleic Acid Content

Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage. In this research, deep frying and roasting method were compared. Fresh catfish (Clarias gariepinus) were used as raw material, after steamed and mixed with condiments, then mixed dough were processed with the treatments (roasted on pan or deep fried with frying oil). Cholesterol content was tested by Bohac test. Fatty acid composition was analyzed with Gas Chromatography. Roasted abon ikan contained moisture, fat and protein about 9.94%, 22.39% and 29.66% respectively while fried abon ikan contained about 4.98%, 23.19% and 27.50% respectively. Roasted abon ikan contained cholesterol about 0.28 mg/g and fried abon ikan contained about 0.74 mg/g. Fatty acid profile analysis show that in both samples unsaturated fatty acid were dominated by oleic acid and linoleic acid while saturated fatty acid were dominated by palmitic acid. Roasted abon ikan were lower in palmitic acid and oleic acid content but higher in palmitoleic acid and linoleic acid. Sensory analysis showed that roasted abon ikan gave better texture, flavor and odor while deep fried abon ikan was better in appearance.

scholarly journals Hatay Zeytinyağlarının Yağ Asidi ve Sterol Kompozisyonları

2017 ◽  
Vol 5 (2) ◽  
pp. 170
Author(s):  
Dilsat Bozdogan Konuskan
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Total Sterol ◽  
Quality Criteria ◽  
Carotenoid Content ◽  
Oleic Acid Content ◽  
Two Phase ◽  
Fatty Acid Compositions

In this study, sterol and fatty acid compositions with the other quality criteria (free fatty acids, peroxide value, total chlorophyll and carotenoid content) of olive oil samples obtained from Halhalı, Gemlik and Sarı Hasebi varieties through two phase mechanical method (crushing, kneading and centrifuge) was determined. Oleic, palmitic, linoleic, stearic, palmitoleic, linolenic and arachidic acids were the determined as the main fatty acids in olive oil samples. It was determined that oleic acid contents of oil samples ranged between 66.25-76.14% and Sarı Hasebi had the highest oleic acid content. Sterol and fatty acid compositions of olive oil samples showed significantly statistical differences according to varieties. It was determined that the total sterol contents of oils ranged between 1025 and 1686 mg/kg and varieties with the highest and lowest total sterol content were Gemlik and Sarı Hasebi. Apparent β-sitosterol contents (β-sitosterol, Δ-5-avenasterol, Δ-5-24-stigmastadienol, klerosterol, sitostanol) were between 92.96 and 94.63%. Varieties with the highest and lowest apparent β-sitosterol contents were oils which belong to Halhalı and Sarı Hasebi varieties respectively. β -sitosterol (83.08-88.21%), Δ-5-avenasterol (4.82-6.97%) and campesterol (2.28-3.43%) were identified as the main sterol components. Erythrodiol + uvaol contents of olive oils varied between 2.28 and 3.43% and these values were within the limits established by Turkish Food Codex.

Fatty Acid Composition of Olive Oil by Urea Fractionation and Gas-Liquid Chromatography

1965 ◽  
Vol 48 (6) ◽  
pp. 1191-1202
Author(s):  
J L Iverson ◽  
J Eisner ◽  
D Firestone
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Gas Liquid Chromatography ◽  
Entire Series ◽  
Olive Oils ◽  
Chain Lengths

Abstract The fatty acid composition of California and imported (France, Greece, Italy, Spain, and Tunisia) olive oils is reported. The entire series of fatty acids of odd and even chain lengths from C12 to C28 is present as well as the even chain length monounsaturates from C16 to C22. Branched (iso and/or anteiso) C18 and C22 to C30 acids were tentatively identified in certain olive oils. Tunisian olive oil is characteristically high in palmitic acid (17%) and low in oleic acid (57%) compared with the levels of palmitic acid (12%) and oleic acid (72%) in the other olive oils.

scholarly journals TILLING-by-Sequencing+ Reveals the Role of Novel Fatty Acid Desaturases (GmFAD2-2s) in Increasing Soybean Seed Oleic Acid Content

Cells ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1245
Author(s):  
Naoufal Lakhssassi ◽  
Valéria Stefania Lopes-Caitar ◽  
Dounya Knizia ◽  
Mallory A. Cullen ◽  
Oussama Badad ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Edible Oils ◽  
Fatty Acid Desaturase ◽  
Soybean Seed ◽  
Oleic Acid Content ◽  
Fatty Acid Production ◽  
Tilling By Sequencing

Soybean is the second largest source of oil worldwide. Developing soybean varieties with high levels of oleic acid is a primary goal of the soybean breeders and industry. Edible oils containing high level of oleic acid and low level of linoleic acid are considered with higher oxidative stability and can be used as a natural antioxidant in food stability. All developed high oleic acid soybeans carry two alleles; GmFAD2-1A and GmFAD2-1B. However, when planted in cold soil, a possible reduction in seed germination was reported when high seed oleic acid derived from GmFAD2-1 alleles were used. Besides the soybean fatty acid desaturase (GmFAD2-1) subfamily, the GmFAD2-2 subfamily is composed of five members, including GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E. Segmental duplication of GmFAD2-1A/GmFAD2-1B, GmFAD2-2A/GmFAD2-2C, GmFAD2-2A/GmFAD2-2D, and GmFAD2-2D/GmFAD2-2C have occurred about 10.65, 27.04, 100.81, and 106.55 Mya, respectively. Using TILLING-by-Sequencing+ technology, we successfully identified 12, 8, 10, 9, and 19 EMS mutants at the GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E genes, respectively. Functional analyses of newly identified mutants revealed unprecedented role of the five GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E members in controlling the seed oleic acid content. Most importantly, unlike GmFAD2-1 members, subcellular localization revealed that members of the GmFAD2-2 subfamily showed a cytoplasmic localization, which may suggest the presence of an alternative fatty acid desaturase pathway in soybean for converting oleic acid content without substantially altering the traditional plastidial/ER fatty acid production.

Variability of Seed Fatty Acid Composition to Growing Degree-Days in High Oleic Acid Sunflower Genotypes

Helia ◽  
2015 ◽  
Vol 38 (62) ◽  
Author(s):  
Claudio Ferfuia ◽  
Maurizio Turi ◽  
Gian Paolo Vannozzi
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Inbred Line ◽  
Acid Content ◽  
Growing Degree Days ◽  
Environment Interaction ◽  
Oleic Acid Content ◽  
Degree Days

AbstractHigh temperature enhances the oleic acid content in the oil of normal cultivars but conflicting results are reported on temperature effects on oleic acid content in HO cultivars: either no effect or an increase in oleic acid content with temperature. To investigate the effects of temperature on HO genotypes under natural field conditions, a three-year field trial was conducted using two sowing dates and three HO genotypes (two inbred lines and one hybrid). To compare our results with previous works, growing degree-days (GDD) were computed (base temperature=6°C). GDD accumulated during the “flowering – 25 days after flowering” period influenced fatty acid composition of seed. Oleic and linoleic acid contents were affected by accumulated GDD in two HO genotypes (one inbred line and the hybrid). There was an increase of about 3% in oleic acid content as response to more high GDD accumulated. Their content was not modified by GDD in the other inbred line. There was a genotype×environment interaction that we suppose depending on modifier genes. These genetic factors affected oleic acid content. This indicated the importance of breeding targeted to select hybrids with a stable oleic acid content and higher than 90%. Saturated fatty acids (palmitic and stearic) were also influenced by temperature, and there was genetic variability among genotypes.

scholarly journals Role of Oleic Acid in the Gut-Liver Axis: From Diet to the Regulation of Its Synthesis via Stearoyl-CoA Desaturase 1 (SCD1)

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2283 ◽  
Author(s):  
Elena Piccinin ◽  
Marica Cariello ◽  
Stefania De Santis ◽  
Simon Ducheix ◽  
Carlo Sabbà ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Intestinal Inflammation ◽  
Principal Component ◽  
Monounsaturated Fatty Acids ◽  
Beneficial Effects ◽  
Stearoyl Coa Desaturase ◽  
The Impact

The consumption of an olive oil rich diet has been associated with the diminished incidence of cardiovascular disease and cancer. Several studies have attributed these beneficial effects to oleic acid (C18 n-9), the predominant fatty acid principal component of olive oil. Oleic acid is not an essential fatty acid since it can be endogenously synthesized in humans. Stearoyl-CoA desaturase 1 (SCD1) is the enzyme responsible for oleic acid production and, more generally, for the synthesis of monounsaturated fatty acids (MUFA). The saturated to monounsaturated fatty acid ratio affects the regulation of cell growth and differentiation, and alteration in this ratio has been implicated in a variety of diseases, such as liver dysfunction and intestinal inflammation. In this review, we discuss our current understanding of the impact of gene-nutrient interactions in liver and gut diseases, by taking advantage of the role of SCD1 and its product oleic acid in the modulation of different hepatic and intestinal metabolic pathways.

scholarly journals Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 330 ◽  
Author(s):  
Deborah Pacetti ◽  
Maria Chiara Boarelli ◽  
Rita Giovannetti ◽  
Stefano Ferraro ◽  
Paolo Conti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Analysis ◽  
High Performance ◽  
Principal Component ◽  
Tocopherol Content ◽  
Volatile Fraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Marche Region ◽  
Total Antioxidant

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

scholarly journals Overexpression of Soybean Transcription Factors GmDof4 and GmDof11 Significantly Increase the Oleic Acid Content in Seed of Brassica napus L.

Agronomy ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 222 ◽  
Author(s):  
Qinfu Sun ◽  
Jueyi Xue ◽  
Li Lin ◽  
Dongxiao Liu ◽  
Jian Wu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Transcription Factors ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Brassica Napus ◽  
Acid Content ◽  
Fatty Acid Biosynthesis ◽  
Oleic Acid Content ◽  
Acid Biosynthesis ◽  
Brassica Napus L

Rapeseed (Brassica napus L.) with substantial lipid and oleic acid content is of great interest to rapeseed breeders. Overexpression of Glycine max transcription factors Dof4 and Dof11 increased lipid accumulation in Arabidopsis and microalgae, in addition to modifying the quantity of certain fatty acid components. Here, we report the involvement of GmDof4 and GmDof11 in regulating fatty acid composition in rapeseeds. Overexpression of GmDof4 and GmDof11 in rapeseed increased oleic acid content and reduced linoleic acid and linolenic acid. Both qPCR and the yeast one-hybrid assay indicated that GmDof4 activated the expression of FAB2 by directly binding to the cis-DNA element on its promoters, while GmDof11 directly inhibited the expression of FAD2. Thus, GmDof4 and GmDof11 might modify the oleic acid content in rapeseed by directly regulating the genes that are associated with fatty acid biosynthesis.

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