Influence of Fertigation in ‘Manzanilla de Sevilla’ Olive Oil Quality

We report the results of a study carried out in a ‘Manzanilla de Sevilla’ olive orchard near Seville, Spain, where the influence of different fertigation treatments on oil chemical composition was considered. Four treatments were established: control (no fertilizer) and T200, T400, and T600 in which each tree, respectively, received 200, 400, or 600 g N per irrigation season of a 4N–1P–3K complex fertilizer applied daily from 1999 to 2003. Results shown here correspond to the last 2 years of the experiment, 2002 and 2003. Fruits were sampled at the beginning of ripeness at the “green” stage. Fruit water content increased with the amount of fertilizer, probably because of the increase of potassium in the pulp. Oil content was unaffected by the treatments, but oil yield increased with the fertilizer dose in 2003 as a result of the number of fruits per tree. Polyphenol content, which is related to antioxidant oil capacity, K225 (bitterness), and oxidative stability were lower in the oils made from trees receiving greater fertilizer doses. The monounsaturated fatty acid content, in particular oleic acid, decreased with increasing amounts of applied fertilizers, whereas polyunsaturated fatty acids, in particular linoleic acid, increased with it.

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Mechanical Harvesting and Irrigation Strategy Responses on ‘Arbequina’ Olive Oil Quality

HortTechnology ◽

10.21273/horttech04016-18 ◽

2018 ◽

Vol 28 (5) ◽

pp. 607-614 ◽

Cited By ~ 1

Author(s):

Josep Rufat ◽

Agustí J. Romero-Aroca ◽

Amadeu Arbonés ◽

Josep M. Villar ◽

Juan F. Hermoso ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Deficit Irrigation ◽

Oil Content ◽

Oil Quality ◽

Dry Weight ◽

Irrigation Strategy ◽

Crop Load ◽

Olive Oil Quality ◽

Oil Characteristics

This study describes the effects of mechanical harvesting and irrigation on quality in ‘Arbequina’ olive oil (Olea europaea L.). Irrigation treatments included a control, deficit irrigation (DI) during pit hardening, and subsurface deficit irrigation (SDI). Results showed that mechanical harvesting damaged the olives and reduced olive oil quality by increasing free fatty acids (FFAs) and peroxide value, and by decreasing fruitiness, stability, bitterness, and pungency. DI resulted in increased fruit dry weight and oil content, which could be explained by their reduced crop load (9.3% of crop reduction for DI and 23.9% for SDI). DI did not affect olive oil characteristics, whereas SDI increased stability, fruitiness, and bitterness, and decreased polyunsaturated fatty acid (PUFAs). In conclusion, mechanical harvesting tended to damage the fruit, resulting in lower quality olive oil, the DI strategy neither affected fruit nor olive oil characteristics, whereas the SDI strategy positively affected oil quality when greater water restrictions were applied.

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The characterization and distribution of hexahydropolyprenyl esters in cultures of Aspergillus fumigatus Fresenius

Biochemical Journal ◽

10.1042/bj1090877 ◽

1968 ◽

Vol 109 (5) ◽

pp. 877-882 ◽

Cited By ~ 18

Author(s):

K. J. Stone ◽

F W Hemming

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Linoleic Acid ◽

Aspergillus Fumigatus ◽

Sterol Ester ◽

Palmitoleic Acid ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Mitochondrial Fraction ◽

Cell Fractions

The total mycelial lipid of Aspergillus fumigatus was analysed and over half of its hexahydropolyprenol was shown to be esterified with fatty acids. Comparison of the fatty acid content of the prenyl esters with the sterol ester and the total lipid indicated a marked predominance of saturated fatty acids in the polyprenyl esters. The predominant acids esterified to the prenols were palmitic acid, linoleic acid, oleic acid, lignoceric acid, stearic acid and palmitoleic acid. Most of the unesterified polyprenol was found in the mitochondrial fraction, but the esterified prenol was equally distributed throughout the cell fractions. This distribution was unlike that found for ergosteryl ester in the same tissue.

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Variation in fatty acid content and composition among Iranian fennel landraces

10.22541/au.161435697.70652571/v1 ◽

2021 ◽

Author(s):

Keivan Bahmani ◽

Ali Izady- Darbandi ◽

Azam Akbari ◽

Ryan Warner

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Linoleic Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Seed Mass ◽

Oleic Acid Content ◽

High Linoleic Acid ◽

Early Maturing

One of the factors determining drug quality in bitter fennel is the types and quantities of fatty acids stored in the seeds. We measured the fatty acid content of 50 Iranian fennel landraces. Fatty acid concentration of the 50 fennel landraces ranged from 9.5 to 23% of seed mass, and the highest amounts of fatty acid content among the early maturing races belonged to Hamedan and Arak (19.5 and 18.5%, respectively), among the medium maturing races to Marvdasht, Kohn and Meshkin Shahr (23, 20.5 and 19%, respectively), and among the late-maturing races to Sari (21%). The highest fatty acid yields belonged to Fasa (65.3 ml/m2) among the early maturing races, Meshkin Shahr and Moqhan (92.5 and 85.4 ml/m2) among the medium maturing races, and Sari (71.4 ml/m2) among the late-maturing races. The main compositions of fatty acids, measured in twelve of the landraces, were oleic acid (52-64%), linoleic acid (26-39%), palmitic acid (0.3-4.1%), stearic acid (1.3-2.4%), linolenic acid (0.6-3.6%) and myristic acid (0.35-1.07%). It was observed that landraces with high oleic acid content originated from regions with a dry and warm climate, while landraces with high linoleic acid content originated from regions with a humid and cool climate. Understanding relationships between the fatty acid profile and landrace origin climate may improve the efficiency of identifying landraces with specific fennel chemotypes. In conclusion, these results indicate that some of these fennel landraces have the potential to be complementary sources of certain fatty acids, such as oleic and linoleic acids.

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Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

International Journal of Food Science ◽

10.1155/2022/7934565 ◽

2022 ◽

Vol 2022 ◽

pp. 1-10

Author(s):

Rebecca Coughlan ◽

Siobhan Moane ◽

Tracey Larkin

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Oleic Acid ◽

Fatty Acid ◽

Linoleic Acid ◽

Acid Composition ◽

Acid Content ◽

Fatty Acid Content ◽

The Third ◽

Saturated Fatty Acid Content

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers’ successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences ( p < 0.05 ). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

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Comparison of Fatty Acids Composition and Oil Quality Factors of Different Market Type Peanut (Arachis hypogaea L.) Varieties

10.22541/au.160684332.20470764/v1 ◽

2020 ◽

Author(s):

Halil BAKAL

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Arachis Hypogaea ◽

Oil Content ◽

Block Design ◽

Oil Quality ◽

Fatty Acids Composition ◽

Quality Factors ◽

Arachis Hypogaea L

This study was conducted at the experimental area of the Cukurova University, Faculty of Agriculture in 2017, 2018 and 2019 in Adana (Mediterranean Region)-Turkey. The objective of this study was to compare of fatty acids composition and oil quality factors of different market type peanut (Arachis hypogaea L.) varieties grown as a main crop. Four different market type peanut varieties, including Virginia (Halisbey), Runner (G.Green), Spanish (Florispan) and Valencia (G.Red) were used as plant material in this research. The experimental design was a randomized complete block design with three replications. Oil content, fatty acids composition such as oleic acid, linoleic acid, stearic acid palmitic acid and oil quality factors such as Oleic/linoleic acid ratio (O/L) and iodine value (IV) of peanut seed oil were investigated. According to a three-year results; the oil content of the peanut varieties varied between 45.38% and 51.28%. The total saturated fatty acid was higher in Spanish and Valencia types than Virginia and Runner types. On the other hand, the total unsaturated fatty acid was higher in Virginia and Runner types than the others types.

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Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration

Molecules ◽

10.3390/molecules23102713 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2713 ◽

Cited By ~ 9

Author(s):

Mayakrishnan Prabakaran ◽

Kyoung-Jin Lee ◽

Yeonju An ◽

Chang Kwon ◽

Soyeon Kim ◽

...

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Linoleic Acid ◽

Linolenic Acid ◽

Acid Content ◽

Unsaturated Fatty Acids ◽

Storage Temperature ◽

Fatty Acid Content ◽

Soybean Flour

Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.

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Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Journal of Food Quality ◽

10.1155/2017/4193672 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 5

Author(s):

Ikram Boublenza ◽

Hamadi Abderrahmane Lazouni ◽

Leila Ghaffari ◽

Karine Ruiz ◽

Anne-Sylvie Fabiano-Tixier ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Oleic Acid ◽

Physicochemical Parameters ◽

Oil Content ◽

Average Moisture Content ◽

Ceratonia Siliqua ◽

Polyphenol Content ◽

Total Polyphenol ◽

Carob Pod

The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliquaL.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

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Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

Journal of Food Research ◽

10.5539/jfr.v9n4p1 ◽

2020 ◽

Vol 9 (4) ◽

pp. 1

Author(s):

Lisa L. Dean ◽

Claire M. Eickholt ◽

Lisa J. LaFountain ◽

Keith W. Hendrix

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Linoleic Acid ◽

Oil Content ◽

Maturation Stage ◽

Shelf Stability ◽

High Oleic ◽

Genes Encoding ◽

Different Levels ◽

High Oleic Peanuts

The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual traits to determine levels of the fatty acids present, mixing of the high oleic peanut types from the normal oleic types has been a problem in the peanut supply chain. This study investigated the effect of the development of the fatty acids in peanuts over their maturation with respect to the different market types (Runner, Viriginia, Spanish, Valencia) to determine if the maturation stage of the peanut could be responsible for the presence of normal oleic peanuts in lots of high oleic peanuts and thus decreasing the purity of the lots. Peanuts had different levels of the main fatty acids present as the oil content increased with maturation. Due to the presence of a natural desaturase enzyme in peanuts, oleic acid is converted to linoleic as the peanut develops resulting in a ratio of oleic acid to linoleic acid of 3 or lower in normal oleic peanuts. In peanuts from high oleic cultivars, the genes encoding for this enzyme are mutated or slow to develop. As this gene is activated in the later stages of peanut maturity, this study proves immature peanuts of the high oleic type may not have the proper ratios of oleic to linoleic to ensure shelf stability despite being from high oleic cultivars. This study describes how the concentrations of oleic and linoleic acid changed with maturation of the peanut seeds and affects the purity of individual lots of high and normal oleic types of peanuts. This effect of maturity was seen to be greater in the large seeded Virginia cultivars compared to the smaller seeded market types.

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Chemometric Characterization of Almond Germplasm: Compositional Aspects Involved in Quality and Breeding

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.136.4.273 ◽

2011 ◽

Vol 136 (4) ◽

pp. 273-281 ◽

Cited By ~ 18

Author(s):

Ossama Kodad ◽

José M. Alonso ◽

María T. Espiau ◽

Gloria Estopañán ◽

Teresa Juan ◽

...

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Linoleic Acid ◽

Oil Content ◽

Lipid Fraction ◽

Germplasm Collection ◽

Principal Component ◽

Dry Weight ◽

Significant Negative Correlation ◽

Oleic And Linoleic Acids

The oil content and the percentage of the main fatty acids were determined in a set of 73 almond (Prunus amygdalus Batsch) cultivars from 10 different countries present at the almond germplasm collection of the Centro de Investigación y Tecnología Agroalimentaria de Aragón, Spain (CITA). Wide variability was observed for oil content, ranging from 51.5% to 66.8% on a dry weight (DW) basis. For the main fatty acids in the lipid fraction, the variability ranged from 62.9% to 77.3% for oleic acid, from 14.0% to 26.8% for linoleic acid, from 4.9% to 7.0% for palmitic acid, from 1.5% to 3.4% for stearic acid, and from 0.3% to 0.6% for palmitoleic acid. No correlations were found between the oil content and the percentages of the different fatty acids, but a significant negative correlation was found between the percentages of oleic and linoleic acids. Principal component (PC) analysis showed that palmitic, oleic, and linoleic acids and the oleic acid/linoleic acid ratio were primarily responsible for the separation on principal component 1. The content of each component was not related to the country of origin of the different cultivars, indicating that almond fatty acid composition is genotype-dependent. Cultivars with high and stable oil content and low linoleic acid should be selected as parents in a breeding program to increase kernel oil stability and nutritional value.

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Determination of the fixed oil quality of ripe pistacia lentiscus fruits and Opuntia-ficus indica seeds

10.1101/2020.11.20.392084 ◽

2020 ◽

Author(s):

Mohamed Kechidi ◽

Mohamed Anis Chalal ◽

Amel Bouzenad ◽

Asma Gherib ◽

Brahim Touahri ◽

...

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Linoleic Acid ◽

Palmitic Acid ◽

Oil Quality ◽

Quantitative Difference ◽

Acid Value ◽

Pistacia Lentiscus ◽

Opuntia Ficus Indica

AbstractPistacia lentiscus and Opuntia-ficus indica are used in several fields, this study made it possible to highlight the determination of the oil quality from the fruits of Pistacia lentiscus and that of the seeds oil of Opuntia-ficus indica, and this, by determining its physicochemical parameters such as acid value, saponification and insaponification value, iodine index, peroxyd value, as well as refraction index, humidity and their biochemical compositions, in particular the fatty acids (by CPG) from the samples of oils collected from the region of Khemis Miliana (Ain defla) and extracted by a mechanical method. The results show a quantitative difference between the oily samples in percentage of fatty acids. The contents of Oleic Acid, Linoleic Acid and Palmitic Acid are highest in the case of lentisk oil and are respectively 58.35%, 19.65%, 19.63%. However, the content of Linoleic Acid, Oleic Acid, Palmitic Acid and Stearic Acid are highest in the case of prickly pear and are respectively 63.74%, 21.30%, 10.17%, 3.58%.

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