Fatty acid composition and biological activity of four olive oils from Kabylia (Algeria) against Rhyzopertha dominica (Coleoptera: Bostrychidae) infesting wheat seeds

The use of conventional insecticides is one of the most widely used methods of controlling pests of stored grains. But the presence of toxic residues in treated commodities and the emergence of insect resistant strains are becoming a growing concern. Olive oil is well known throughout the world for its benefits to human health, but little known for its biological activity against insect pests.The aim of this work is to study the fatty acid composition and the insecticidal activity of oils according to origin of plantation, against one of the main insect pests of stored grain Rhyzopertha dominica (Coleoptera: Bostrychidae). The olive oils were obtained using an oleodoser from olives of the 'Chemlal' variety harvested in 4 olive groves in Kabylia (Algeria) and the analysis of the fatty acid composition was carried out by gas chromatography. The main fatty acids found are oleic, palmitic and linoleic acids. Biological tests conducted under laboratory conditions, at a temperature of 30±1°C and a relative humidity of 70 ± 5 %, revealed that the 4 olive oils, applied on soft wheat grains, showed a contact toxicity against R. dominica. The toxicity of the oils varied as a function of the dose and the duration of treatments. After 24 h of exposure, all oils tested at the highest dose (0.4 mL/25 g) were found to be highly toxic to adults of R. dominica, with mortality rates ranging from 72.5 to 95 %. The toxicity of the 4 oils based on the LD50 (mL/25 g) values for 24 h mortality is established as follows: Maatkas (213), Bachloul (232), Tadmait (234) and M'Chedellah (263). The number of the F1 offspring decreases as the dose of oil is increased to reach zero with the highest dose, for all treatments. All oils tested completely preserve soft wheat seeds from R. dominica attacks using the same highest dose. On the other hand, results also revealed that treatments with olive oil do not affect the germination capacity of soft wheat seeds.

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

Comunicata Scientiae ◽

10.14295/cs.v11i0.3247 ◽

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).

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Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽

10.3390/foods8120610 ◽

2019 ◽

Vol 8 (12) ◽

pp. 610 ◽

Cited By ~ 2

Author(s):

Vasiliki Skiada ◽

Panagiotis Tsarouhas ◽

Theodoros Varzakas

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Olive Oil ◽

Acid Composition ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Olive Oils ◽

Protected Designation Of Origin ◽

Wax Content ◽

Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

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Variation in oil quality and fatty acid composition in Australian olive oil

Australian Journal of Experimental Agriculture ◽

10.1071/ea04045 ◽

2005 ◽

Vol 45 (1) ◽

pp. 115 ◽

Cited By ~ 7

Author(s):

R. J. Mailer

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Olive Oil ◽

Linolenic Acid ◽

Acid Composition ◽

Oil Quality ◽

Fatty Acid Profiles ◽

Olive Oils ◽

Quality Aspects ◽

Wide Range

There is little information on the fatty acid composition or other quality aspects of Australian olive oil. In future years, it is predicted that domestic supply will outstrip demand. The industry is therefore focussed on export quality oil that meets international standards. Australia has a very variable environment that has been shown to contribute to a wide range in oil quality, both chemically and organoleptically. This paper summarises the results of the chemical analyses of 822 Australian olive oils carried out at the Wagga Wagga Agricultural Institute over 2002 and 2003. The analyses are compared with IOOC standards for extra virgin olive oil and show that Australia olive oils are generally within these standards. Peroxide values were between 1.9 and 27.2 meq/kg oil with only 10 exceeding 20 meq/kg. Free fatty acids were between 0.05 and 2.16 although they were generally less than the accepted limit of 0.8% with only 28 exceeding that level. Polyphenol content (38–1352 g/kg) and induction time (1.4–23.6 h) showed wide variation although these have no IOOC recommended standard. The fatty acid profiles also showed a considerable range with palmitic acid (saturated) levels from 7.8 to 18.9% and oleic acid (monounsaturated) from 58.5 to 83.2%. Linoleic acid ranged from 2.8 to 21.1%. Of particular concern was the range for linolenic acid from 0.42 to 1.91%. For this component, 29 oils exceeded the maximum linolenic acid level of ≤1.0% recommended by the IOOC. This data provides evidence of the variation in oil quality and fatty acid profiles resulting from Australia’s diverse environments and cultivars.

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

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/48.6.1191 ◽

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.

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

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201500293 ◽

2015 ◽

Vol 118 (6) ◽

pp. 849-861 ◽

Cited By ~ 21

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

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Characteristics of Shodo Island Olive Oils in Japan: Fatty Acid Composition and Antioxidative Compounds

Food Science and Technology Research ◽

10.3136/fstr.11.254 ◽

2005 ◽

Vol 11 (3) ◽

pp. 254-260 ◽

Cited By ~ 5

Author(s):

Liqin JIANG ◽

Tomoko YAMAGUCHI ◽

Hitoshi TAKAMURA ◽

Teruyoshi MATOBA

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Olive Oils

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Analysis of Fatty Acid Composition in the Seed and flower oil of Syrian Ligustrun Lucidum and olive oil

Baghdad Science Journal ◽

10.21123/bsj.11.3.1107-1112 ◽

2014 ◽

Vol 11 (3) ◽

pp. 1107-1112

Author(s):

Baghdad Science Journal

Keyword(s):

Gas Chromatography ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Olive Oil ◽

Acid Composition ◽

Unsaturated Fatty Acid ◽

Seed Oil ◽

Promising Application ◽

Main Components ◽

Unsaturated Oil

The fatty acid composition in the seed and flower of Ligustrun lucidum and olive oil was studied by Gas Chromatography. Results showed that the main components of seed oil were Palmitic (C16:0) 5,893% ,Palmitolic acid (C16:1)0,398%, Steaeic (C18:0)2,911% ,Oleic (C18:1)74,984%,Linoleic (C18:2) 12,959%,and Linolenic (C18:3) 0,997%. The proportion of unsaturated fatty acid was above 89,338%, so the seed oil of L. lucidum ait belonged to unsaturated oil which possessed promising application. The components of flower oil were Palmitic (C16:0) 65,674% ,Palmitolic acid (C16:1)6,516%, Steaeic (C18:0)2,641% ,Oleic (C18:1)14,707%,Linoleic (C18:2) 3,113%,and Linolenic (C18:3) 2,70%. The proportion of unsaturated fatty acid and saturated fatty acid was above 26,406%, 68,315%,respectively so the flower oil of ligustrun lucidum belonged to saturated oil . the main components of olive oil were Palmitic (C16:0) 13,364% ,Palmitolic acid (C16:1)0,834%, Steaeic (C18:0)3,860% ,Oleic (C18:1) 68,668%,Linoleic (C18:2) 12,586%,and Linolenic (C18:3) 0,687%. The proportion of unsaturated fatty acid was above 82,775%, so the olive oil of ligustrun lucidum ait belonged to. These values of seed oil are very similar to that found in the olive oil.

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