scholarly journals Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

2021 ◽  
Vol 65 (4) ◽  
Author(s):  
Yasir Uddin ◽  
Nasir Mehmood Khan ◽  
Farman Ali ◽  
Shujaat Ahamd ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Surface Tension ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Food Processing ◽  
Juglans Regia ◽  
Acid Value ◽  
Walnut Oil ◽  
Iodine Values

Abstract. In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes.      Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

scholarly journals Studying the Physicochemical Properties and Isolation of Unsaturated Fatty Acids from Edible Oils by GC-MS and Argentated Silica Gel Chromatography

2021 ◽  
pp. 346-362
Author(s):  
Salim Najmaldain Saber ◽  
Hikmat Ali Mohamad ◽  
Madzlan Aziz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Methyl Ester ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Acid Methyl

The core objective of this study was to investigate the physicochemical characteristics and fatty acid composition of the oils of sunflower, olive, virgin coconut and ginger oils, as well as the separation of their unsaturated fatty acids. The data indicated a significant variation in physicochemical properties (acid, saponification, ester, and iodine values) among oils. Transesterification process was carried out at a molar ratio of 1:7:0.1 of oil: methanol: KOH. Fatty acid methyl esters of oils were analyzed by infrared (IR) and gas chromatography–mass (GC-MS) spectrometry. Twelve fatty acids were identified, where the major fatty acid of  olive oil was found to be  oleic acid (89%), whereas those of sunflower and ginger oils were linoleic acid (80.9 %) and (79.3 %), respectively. Sunflower and olive oils were fractionated by 25% silver nitrate-impregnated silica gel column chromatography. By this method, linoleic acid methyl ester from sunflower and oleic acid methyl ester from olive oil were isolated with high purity percentages and yields. This study is significant for the development of food and pharmaceutical products.

scholarly journals Bioinformatics exploration of olive oil: molecular targets and properties of major bioactive constituents

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 36
Author(s):  
Toluwase Hezekiah Fatoki ◽  
Cecilia O. Akintayo ◽  
Omodele Ibraheem
Keyword(s):  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Oleanolic Acid ◽  
Tyrosine Phosphatase ◽  
Fatty Acid Binding Proteins ◽  
Protein Tyrosine Phosphatase 1B ◽  
Bioactive Constituents ◽  
Fatty Acid Binding ◽  
Maslinic Acid

Olive oil possesses medicinal properties which include antimicrobial, antioxidant and anti-inflammatory, anti-diabetes, and anti-cardiovascular diseases. Oleic acid is the most abundant (95%) constituent of olive oil and others include linoleic acid, oleuropein, oleanolic acid, maslinic acid, melatonin, and others. The objective of this study is to predict the molecular targets and properties of key bioactive components of olive oil in human. Bioinformatics methods, which involved pharmacokinetics prediction, target prediction and gene network analyses, were used. The results showed that oleic acid has similar targets with linoleic acid, and showed significant probability of binding to several targets such as fatty acid-binding proteins in the adipose, epidermal, liver and muscle as well as alpha, delta and gamma peroxisome proliferator-activated receptors (PPARs). Carbonic anhydrase showed to be the only significant target of tyrosol, while protein-tyrosine phosphatase 1B, and CD81 antigen were targeted by maslinic acid and oleanolic acid. This study has applauded oleic acid, linoleic acid and tyrosol as olive oil bioactive constituents that have several potential pharmacological effects in humans that modulate several enzymes, receptors and transcription factors. The future work will be to investigate the effects of oleic acid on fatty acid-binding proteins and telomerase reverse transcriptase; melatonin on quinone reductase 2; tyrosol on carbonic anhydrase II; maslinic acid and oleanolic acid on protein-tyrosine phosphatase 1B.

Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

2001 ◽  
Vol 7 (1) ◽  
pp. 15-21 ◽  
Author(s):  
S. Bastida ◽  
F. J. Sánchez-Muniz
Keyword(s):  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Sunflower Oil ◽  
Critical Level ◽  
Deep Fat Frying ◽  
Frozen Foods ◽  
Oxidized Triacylglycerols ◽  
Oil Sunflower

Changes in sunflower oil (SO), olive oil (OO) of 0.4º acidity value and a mixture (1:1) of both oils (MO) were studied during forty domestic discontinuous deep-fat frying of various foodstuffs, mostly frozen foods. The replenishment of the oil in the fryer with fresh oil was performed after every ten uses to maintain the oil volume in the fryer. Alteration of oils was evaluated by measuring polar content (PC) and compounds related to thermoxidative and hydrolytic changes. PC increased with different rates in the three oils, thus after twenty fryings, PC was 25.3 g/100 g oil for SO, 22.4 g/100 g oil forMOand 19.7 g/100 g oil for OO. At the fortieth frying, the three oils surpassed the critical level for PC of 25 g/100 g oil, but SO andMOwere abused oils with a PC value = 30 g/100 g oil. Oxidized triacylglycerols (OTG), triacylglycerol dimers (TD) and triacylglycerol polymers (TP) increased after forty fryings 6.1, 34.5 and 260 times, respectively, in SO; 7.8, 50.9 and 115.8 times, respectively, in MO and 19.5, 70 and 149 times, respectively, in OO. The TP+TD/OTG ratio was used to assess the more predominant alteration through frying in the three oils. This ratio increased after forty fryings more in SO followed by MO, and then by OO, showing that oils rich in linoleic acid became more polymerized in frying than those rich in oleic acid. According to PC and the thermoxidative changes, MO behaved as a mix of OO and SO. Data indicated that during the first twenty fryings, olive oil of 0.4 º acidity value and the oil mix performed more satisfactorily than sunflower oil in repeated fryings of frozen foods, however, differences in frying oil behavior decreased during the last twenty fryings.

scholarly journals Effect of Vegetable Oil Fortified Feeds on the Content of Fatty Acids in Breast and Thigh Muscles in Broiler Chickens

2010 ◽  
Vol 79 (9) ◽  
pp. S21-S28 ◽  
Author(s):  
Tereza Krejčí-Treu ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Ivan Herzig
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Broiler Chickens ◽  
Flaxseed Oil ◽  
Thigh Muscles

The main objective of this work was to compare the effect of six vegetable oils added to feeding mixtures that were administered to broiler chickens on the content of major fatty acids in chicken meat. The experiment started with 90 one-day-old Ross 308 meat hybrid male chickens that were divided into six groups. Chickens were fed complete feeding mixtures for the prefattening (BR1), fattening (BR2), and post-fattening (BR3) of broiler chickens. The BR1 feeding mixture was administered to chickens aged 1-10 days, the BR2 feeding mixture was given from Day 11 to Day 30, and the BR3 feeding mixture was then administered until Day 42. The BR1 feeding mixture that was administered to all six groups during the first ten days of the experiment was supplemented with soybean oil. BR2 and BR3 feeding mixtures used to feed chickens aged 11-42 days were fortified with soybean oil (SO Group), rapeseed oil (RO Group), sunflower oil (SFO Group), flaxseed oil (FO Group), olive oil (OO Group), and evening primrose oil (EPO Group). The vegetable oils used differed by the composition of fatty acids, particularly by the content of oleic acid, linoleic acid, α-linolenic acid. The use of the above-described experimental diets in young broilers from Day 11 to 42 had a significant effect on the content of fatty acids in the fat from breast and thigh muscles. The content of α-linolenic acid in breast and thigh muscles of broilers that received the feed containing flaxseed oil (21.16 g/100 g of oil and 17.13 g/100 g of oil, respectively) significantly increased (p ⪬ 0.01). The highest content of linoleic acid (p ⪬ 0.01) in breast and thigh muscles was found in chickens that were fed the feed containing primrose oil (59.13 g/100 g and 51.71 g/100 g). A significant increase (p ⪬ 0.01) in the level of oleic acid was detected in both breast and thigh muscles of broilers that received olive oil fortified feed (52.44 g/100 g and 43.70 g/100 g of oil). No significant variation was found in the content of palmitic acid and palmitooleic acid. The levels of oleic acid, linoleic acid and α-linolenic acid in feeding mixtures correlated with those found in breast and thigh muscles (r = 0.88; 0.94 and 0.99; r = 0.99; 0.98 and 0.99).

Comparison of the Modulatory Influence of Maize and Olive Oils and Butter on Metabolic Responses to Endotoxin in Rats

1995 ◽  
Vol 88 (1) ◽  
pp. 59-66 ◽  
Author(s):  
H. T. Besler ◽  
R. F. Grimble
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Metabolic Response ◽  
Tissue Protein ◽  
Synthetic Rate ◽  
Zinc Concentrations ◽  
Lung And Kidney ◽  
Maize Oil

1. n-3 polyunsaturated fatty acids decrease responses to cytokines and inflammatory agents. The present study examines how different intakes of n-6 and n-9 fatty acids influence the metabolic response to endotoxin in Wistar rats. 2. Weanling male rats were, for 4 weeks, fed diets containing 50, 100 or 200 g/kg fat in the form of maize oil (rich in linoleic acid), butter (poor in linoleic acid, rich in oleic acid) or olive oil (adequate in linoleic acid, rich in oleic acid) or standard laboratory chow. All butter and olive oil diets included 10 g/kg maize oil, in total fat, to avoid essential fatty acid deficiency. 3. Rats subsequently received 800 μg/kg Escherichia coli endotoxin or sterile saline subcutaneously. Twenty-four hours after injection, the rate of tissue protein synthesis was measured in liver, lung, kidney, tibialis muscle and spleen by the ‘flooding dose’ method. Protein and zinc concentrations were assayed in all tissues and serum albumin and caeruloplasmin measured. 4. In animals fed chow, protein synthetic rate increased by 18%, 29% and 27% in liver, lung and kidney respectively. Tissue zinc concentrations increased by 33% in kidney, and tissue protein increased by 17%, 23% and 17% in liver, lung and kidney respectively. Serum caeruloplasmin increased by 60% and albumin concentration fell by 14%. 5. In animals consuming the 50 g/kg maize oil diet, protein synthetic rate increased by 56%, 36% and 34% in liver, lung and kidney respectively. Tissue zinc concentration increased by 14%, 15% and 17% in the three tissues respectively, and tissue protein concentration increased by 7%, 9% and 51% respectively. Serum caeruloplasmin increased by 172% and albumin concentrations fell by 22%. 6. No change in any parameter occurred in response to endotoxin in rats given diets containing fat predominantly as butter (50 and 100 g/kg), or olive oil (50, 100 and 200 g/kg). 7. In animals fed maize oil diets, responses increased in magnitude in parallel with dietary intake. 8. Responses in rats fed fat (200 g/kg) predominantly as butter were similar to those seen when diets contained 50 g/kg fat as maize oil. 9. The data suggest that the metabolic response to endotoxin is enhanced by n-6 and suppressed by n-9 unsaturated fatty acids. The modulatory influence of fats on responses to inflammatory agents may depend on the relative proportions of these substances.

scholarly journals Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage

2019 ◽  
pp. 1-8
Author(s):  
D. O. Oshibanjo ◽  
O. O. Olusola ◽  
J. S. Luka ◽  
A. I. Adesope ◽  
Lawrence Abegunde ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Acid Value ◽  
Cooking Loss ◽  
Fatty Acid Esters ◽  
Shea Butter ◽  
Oxidative Rancidity ◽  
Groundnut Oil ◽  
Dimensional Shrinkage

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely randomized design. Prepared sausages were subjected to iodine values, acid values, saponification values, physicochemical evaluation and oxidative rancidity. Data were analysed using descriptive statistics and ANOVA at α0.05. Results: The iodine value was higher in olive oil-based sausages and lowest in lard-based sausages. The acid value was significantly higher in lard-based sausages, having the highest acid value of with least value in no oil-based sausage. The saponification values were higher in the groundnut oil-based breakfast sausage while the least saponification value was recorded in treatment A.  Groundnut oil-based breakfast sausage had the highest dimensional shrinkage of 18.52% while olive oil-based breakfast sausages had the least dimensional shrinkage of 8.53%. Breakfast sausages prepared with groundnut oil had the highest cooking loss of 33.22% while the breakfast sausages prepared with olive oil had the lowest cooking loss of 15.69%. The result obtained from this study shows that no oil-based sausages had the highest pH (6.26) while olive oil based sausage had the lowest pH (6.09). The oxidative rancidity was higher in lard-based sausage but lower in olive oil-based sausage. Conclusion: Lard can be replaced in breakfast sausages with olive oil due to its high antioxidant and physicochemical properties.

scholarly journals Saurani Zeytinyağinin Bazi Kalite Parametreleri Üzerine Zeytin Olgunluğunun Etkisi

2022 ◽  
Vol 9 (sp) ◽  
pp. 2493-2497
Author(s):  
Dilşat Bozdoğan Konuşkan
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
Acid Content ◽  
Arachidic Acid ◽  
Soil Conditions ◽  
Oleic Acid Content ◽  
Olive Variety

There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.

scholarly journals Oleic acid from cooking oils is associated with lower insulin resistance in the general population (Pizarra study)

2004 ◽  
pp. 33-39 ◽  
Author(s):  
F Soriguer ◽  
I Esteva ◽  
G Rojo-Martinez ◽  
MS Ruiz de Adana ◽  
MC Dobarganes ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Statistical Significance ◽  
Oral Glucose ◽  
Model Assessment ◽  
Plasma Phospholipids ◽  
Cooking Oil

AIM: To evaluate the relation between type of dietary fatty acid and degree of insulin resistance. DESIGN: A cross-sectional study. METHODS: Anthropometrical data were measured in 538 subjects, aged 18-65 Years, selected randomly from the municipal census of Pizarra (Spain). An oral glucose tolerance test (OGTT) was given to all subjects and measurements were made of glycemia, insulinemia and the proportion of fatty acids in plasma phospholipids. Insulin resistance (IR) was estimated by homeostasis model assessment. Samples of cooking oil being used were obtained from the kitchens. The strength of association between variables was measured by calculating the odds ratio (OR) from logistic models, and the relationships were measured by linear correlation coefficients. RESULTS: Insulin resistance was significantly less in people who used olive oil compared with those who used sunflower oil or a mixture. Statistical significance remained in the group of people with normal OGTT after adjusting for obesity. In the whole sample, IR correlated negatively with the concentration of oleic acid (r=-0.11; P=0.02) and positively with that of linoleic acid (r=0.10; P=0.02) from the cooking oil. In subjects with normal OGTT, IR correlated negatively with oleic acid from cooking oil (r=-0.17; P=0.004) and from plasma phospholipids (r=-0.11; P=0.01) and positively with the concentration of linoleic acid in cooking oil (r=0.18; P=0.004) and plasma phospholipids (r=0.12; P=0.005). The risk (OR) of having raised IR was significantly lower in people who consumed olive oil, either alone (OR=0.50) or mixed (OR=0.52) compared with those who consumed only sunflower oil. CONCLUSION: There is an association between the intake of oleic acid, the composition of oleic acid in plasma phospholipids and peripheral insulin action.

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