Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

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Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat

Animals ◽

10.3390/ani11040954 ◽

2021 ◽

Vol 11 (4) ◽

pp. 954

Author(s):

Maria Antonietta Colonna ◽

Simona Tarricone ◽

Francesco Giannico ◽

Maria Selvaggi ◽

Francesco Carriero ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Subcutaneous Fat ◽

Meat Product ◽

Extra Virgin Olive Oil ◽

Refined Olive Oil ◽

Ultrasound Technology ◽

Pig Meat

The “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.

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Extra virgin olive oil improved body weight and insulin sensitivity in high fat diet-induced obese LDLr−/−.Leiden mice without attenuation of steatohepatitis

Scientific Reports ◽

10.1038/s41598-021-87761-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Leticia Álvarez-Amor ◽

Amparo Luque Sierra ◽

Antonio Cárdenas ◽

Lucía López-Bermudo ◽

Javier López-Beas ◽

...

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Fatty Acid ◽

Insulin Sensitivity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

High Fat ◽

High Fat Diets ◽

Fat Diets

AbstractDietary fatty acids play a role in the pathogenesis of obesity-associated non-alcoholic fatty liver disease (NAFLD), which is associated with insulin resistance (IR). Fatty acid composition is critical for IR and subsequent NAFLD development. Extra-virgin olive oil (EVOO) is the main source of monounsaturated fatty acids (MUFA) in Mediterranean diets. This study examined whether EVOO-containing high fat diets may prevent diet-induced NAFLD using Ldlr−/−. Leiden mice. In female Ldlr−/−.Leiden mice, the effects of the following high fat diets (HFDs) were examined: a lard-based HFD (HFD-L); an EVOO-based HFD (HFD-EVOO); a phenolic compounds-rich EVOO HFD (HFD-OL). We studied changes in body weight (BW), lipid profile, transaminases, glucose homeostasis, liver pathology and transcriptome. Both EVOO diets reduced body weight (BW) and improved insulin sensitivity. The EVOOs did not improve transaminase values and increased LDL-cholesterol and liver collagen content. EVOOs and HFD-L groups had comparable liver steatosis. The profibrotic effects were substantiated by an up-regulation of gene transcripts related to glutathione metabolism, chemokine signaling and NF-kappa-B activation and down-regulation of genes relevant for fatty acid metabolism. Collectivelly, EVOO intake improved weight gain and insulin sensitivity but not liver inflammation and fibrosis, which was supported by changes in hepatic genes expression.

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Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease

Nutrition ◽

10.1016/j.nut.2021.111411 ◽

2021 ◽

pp. 111411

Author(s):

Aline Ramos de Araújo ◽

Geni Rodrigues Sampaio ◽

Lucas Ribeiro da Silva ◽

Vera Lúcia Portal ◽

Melissa Medeiros Markoski ◽

...

Keyword(s):

Coronary Artery Disease ◽

Fatty Acids ◽

Coronary Artery ◽

Olive Oil ◽

Stable Coronary Artery Disease ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Plasma Fatty Acids ◽

Artery Disease

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Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

Journal of Food Research ◽

10.5539/jfr.v3n4p119 ◽

2014 ◽

Vol 3 (4) ◽

pp. 119 ◽

Cited By ~ 2

Author(s):

Raffaele Romano ◽

Nadia Manzo ◽

Immacolata Montefusco ◽

Annalisa Romano ◽

Antonello Santini

Keyword(s):

Carbon Dioxide ◽

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Liquid Carbon ◽

Liquid Carbon Dioxide ◽

A Value ◽

Olive Mill Waste Water

In this study the use of liquid carbon dioxide, CO2, for extraction of oil from olive paste (Peranzana cultivar) were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent. It is well known that the use of CO2 has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal. Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO2 did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.

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Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Nadia Segura ◽

Yenny Pinchak ◽

Natalie Merlinski ◽

Miguel Amarillo ◽

Camila Feller ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Total Phenols ◽

Olive Oils ◽

Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

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Extra Virgin Olive Oil Reduced Polyunsaturated Fatty Acid and Cholesterol Oxidation in Rodent Liver: Is This Accounted for Hydroxytyrosol-Fatty Acid Conjugation?

Chemical Research in Toxicology ◽

10.1021/acs.chemrestox.6b00214 ◽

2016 ◽

Vol 29 (10) ◽

pp. 1689-1698 ◽

Cited By ~ 11

Author(s):

Yiu Yiu Lee ◽

Céline Crauste ◽

Hualin Wang ◽

Ho Hang Leung ◽

Joseph Vercauteren ◽

...

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Polyunsaturated Fatty Acid ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Cholesterol Oxidation

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Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽

10.26656/fr.2017.4(6).203 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1937-1946

Author(s):

M.M.D.R. Tugay ◽

L.E. Mopera ◽

E.B. Esguerra ◽

K.A.T. Castillo-Israel

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Virgin Olive Oil ◽

Coconut Oil ◽

Acid Value ◽

Extra Virgin Olive Oil ◽

Quality Characteristics ◽

Physico Chemical ◽

Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

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Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

Food Science and Technology ◽

10.15673/fst.v12i3.1038 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

E. Ghanbari Shend ◽

D. Sivri Ozay ◽

M . T. Ozkaya ◽

N. F. Ustunelc

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Olive Oil ◽

Peroxide Value ◽

Fatty Acid Content ◽

Virgin Olive Oil ◽

Storage Period ◽

Extra Virgin Olive Oil ◽

Processing Unit ◽

Uv Absorbance

In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.

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