Physicochemical composition and quality parameters of almond and macauba almond oil (Acrocomia aculeata (jacq.) lodd)

The macauba almonds (Acrocomia aculeata) have aroused great economic and nutritional interest as they are a promising source of chemical compounds and oils with high oxidative stability. This study proposed to carry out the characterization of the physicochemical composition and to evaluate the quality parameters of the macauba almond, as well as to verify the amounts of fatty acids, peroxides and selenium present in the macauba's oil. This is a field and laboratory research of qualitative nature. Among the main results, high levels of ash (1.37 g/100g-1), proteins (12.12 g/100g-1) and fibers (11.31g/100g-1) were found in the almond, placing it in front of other oilseeds due to superiority of these nutrients. In the oil, a low presence of free fatty acids (2.30% w/w) and peroxides (0.56 meq Kg oil-1) was detected, indicating that this food has high oxidative stability. As for the selenium content, no significant presence of this mineral was identified in both foods. As a result, it is concluded that the almond and the oil of the macauba almond can be inserted in the market as a viable strategy aimed at people who wish to positively modify their diet, as they present satisfactory physicochemical characteristics and quality parameters.

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Response of Oil Production and Quality to Hedgerow Design in Super-High-Density Olive cv. Arbequina Orchards

Agronomy ◽

10.3390/agronomy11081632 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1632

Author(s):

Eduardo R. Trentacoste ◽

David J. Connor ◽

María Gómez-del-Campo

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Oxidative Stability ◽

Oil Quality ◽

Oil Production ◽

Quality Parameters ◽

High Density ◽

Oil Composition ◽

Linear Relationships ◽

Wide Row Spacing

An analysis is presented of the response of olive oil production and quality parameters, viz. fatty acids (palmitic, oleic and linoleic acids), phenolic compounds and oxidative stability to hedgerow spacing and orientation in 1-m wide super-high-density orchards of cv. Arbequina. Data reveal strong linear relationships between concentrations of fatty acids and internal irradiance within hedgerows, positive for palmitic and linoleic but negative for oleic acid. The result is a significant vertical trend in oil composition within hedgerows, but small to negligible differences in oil harvested from them in totality. The explanation is found in the small ranges and strongly correlated responses of individual fatty acids that together comprise 98% of oil mass. Phenolic compounds respond more widely and to higher levels of irradiance than fatty acids and did show increases in NS hedgerows grown at wide row spacing. Oxidative stability shows a similar trend in phenolic compounds. A simulation study that extended the known responses to 2-m wide hedgerows showed that the linkage between fatty acid profiles was maintained with no resultant differences in the oil composition of the total simulated oil harvest. Based on the current understanding of internal irradiance within olive hedgerows, there seems to be little opportunity to manage oil quality by orchard structure.

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Physicochemical characterization of the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae)

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol21_num3_art:1791 ◽

2020 ◽

Vol 21 (3) ◽

pp. 1-11

Author(s):

Michelle Cardoso Coimbra ◽

Débora Maria Moreno Luzia ◽

Neuza Jorge

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Refractive Index ◽

Fatty Acid ◽

Potassium Hydroxide ◽

High Performance ◽

Physicochemical Characterization ◽

Physicochemical Characteristics ◽

Total Phenolic

The aim of the study was to characterize the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) according to official analytical methods. Total phenolic and carotenoids contents were evaluated by spectrophotometry, and tocopherols composition by high-performance liquid chromatography. The fatty acid profile was obtained through gas chromatography from samples transesterified with potassium hydroxide in methanol and n-hexane. According to the proximate composition, bacuri pulp contained 41.5 % carbohydrates and 39.2 % lipids. Regarding its physicochemical properties, the oil showed a free fatty acids content of 0.7 %, a peroxide value of 1.4 meq/kg, a refractive index of 1.463, an iodine number of 84.3 g I2/100 g, a saponification number of 193.5 mg KOH/g, an unsaponifiable matter of 0.5 %, and 48.7 h of oxidative stability. Total phenolic, carotenoids, and tocopherols contents recorded values of 2.4 mg GAE/g, 243.0 µg/g, and 86.8 mg/kg, respectively. The bacuri oil showed a fatty acid composition similar to olive oil and a high percentage of unsaturation, finding 67.3 % of monounsaturated acids, and 11.3 % of polyunsaturated acids. The main fatty acids were oleic (67.3 %), palmitic (13.3 %), and linoleic (10.5 %). Due to its physicochemical characteristics, bacuri oil has a great potential to be used in food preparations, such as salad oil or in margarine formulation.

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Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

Foods ◽

10.3390/foods8040125 ◽

2019 ◽

Vol 8 (4) ◽

pp. 125 ◽

Cited By ~ 13

Author(s):

Vida Šimat ◽

Jelena Vlahović ◽

Barbara Soldo ◽

Danijela Skroza ◽

Ivica Ljubenkov ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Volatile Compounds ◽

Fish Species ◽

Quality Parameters ◽

Fish Oils ◽

Volatile Components ◽

Farmed Fish ◽

By Products

In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.

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Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

Grasas y Aceites ◽

10.3989/gya.0773201 ◽

2022 ◽

Vol 72 (4) ◽

pp. e429

Author(s):

A.P. Banco ◽

C.M. Puertas ◽

E.R. Trentacoste ◽

R.P. Monasterio

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Oil Quality ◽

Monounsaturated Fatty Acids ◽

High Oleic ◽

Phenolic Contents ◽

Industrial Yield

‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality.

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Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

Food Science and Technology ◽

10.1590/fst.22720 ◽

2021 ◽

Cited By ~ 1

Author(s):

Muhammad Faisal MANZOOR ◽

Umair SHABBIR ◽

Syed Muneeb GILANI ◽

Aysha SAMEEN ◽

Nazir AHMAD ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Extruded Product ◽

Bioactive Fatty Acids ◽

Dried Fish

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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