Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation with multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124, 1:1:1); and D, fermentation with mixed (bacterium + yeast) inoculum (L. plantarum B1 + Candida boidinii). This research focuses on the correlation between the different mixes of inoculations and their effect under the chemical, sensorial, and textural profiles in the final products (olives) for potential applications on table olive fermentation. During the fermentation, some specific parameters were monitored: chemical characterization of oil fraction (pigments, tocopherols, fatty acids, alkyl esters, and sterol composition), Texture Profile Analysis (TPA), determination of olive color, and sensory evaluation of the final products. The use of LAB starters (single and multiple inocula) compared to spontaneous process revealed a greater performance in preventing the spoilage process and in developing favorable physico-chemical conditions during the fermentation. In fact, the highest values of fatty acid alkyl esters were reached in spontaneous fermentation (~480 mg/kg in jar A). The presence of C. boidinii as inoculum in jar D was involved in table olive softening: the fermented olives showed the lowest values of the parameters related to consistence of fruit as hardness (~2300 g) and gumminess (~990 g) and high value of fatty acid methyl esters (~110 mg/kg).

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Characterization of fatty acid methyl esters in biodiesel using high-performance liquid chromatography

Journal of the Taiwan Institute of Chemical Engineers ◽

10.1016/j.jtice.2011.11.005 ◽

2012 ◽

Vol 43 (3) ◽

pp. 354-359 ◽

Cited By ~ 13

Author(s):

Neng-Chou Shang ◽

Rong-Zhen Liu ◽

Yi-Hung Chen ◽

Ching-Yuan Chang ◽

Rong-Hsien Lin

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Fatty Acid ◽

High Performance ◽

Fatty Acid Methyl Esters ◽

Methyl Esters ◽

Acid Methyl

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Chromatographic characterization of triacylglycerides and fatty acid methyl esters in microalgae oils for biodiesel production

Journal of Renewable and Sustainable Energy ◽

10.1063/1.4821289 ◽

2013 ◽

Vol 5 (5) ◽

pp. 053111 ◽

Cited By ~ 6

Author(s):

A. T. Soares ◽

B. F. Silva ◽

L. L. Fialho ◽

M. A. G. Pequeno ◽

A. A. H. Vieira ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Methyl Esters ◽

Methyl Esters ◽

Biodiesel Production ◽

Acid Methyl ◽

Chromatographic Characterization

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Nuclear magnetic resonance characterization of reaction products of interesterification of peracetylated α-d-glucopyranose and fatty acid methyl esters

Journal of the American Oil Chemists Society ◽

10.1007/s11746-000-0007-7 ◽

2000 ◽

Vol 77 (1) ◽

pp. 43-47

Author(s):

Dzulkefly Kuang ◽

Olobo J. Obaje ◽

Anuar Kassim ◽

Gwendoline C. L. Ee ◽

Hamdan Suhaimi

Keyword(s):

Nuclear Magnetic Resonance ◽

Fatty Acid ◽

Magnetic Resonance ◽

Fatty Acid Methyl Esters ◽

Methyl Esters ◽

Reaction Products ◽

Acid Methyl ◽

Nuclear Magnetic

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CHEMICAL CHARACTERIZATION OF THE FATTY ACID COMPOSITIONS AND ANTMICROBIAL ACTIVITY OF SUMAC (RHUS CORIARIA L.) FRUITS, GROWING NATURALLY IN TURKEY AND SOLD IN HERBALIST MARKETS

Ankara Universitesi Eczacilik Fakultesi Dergisi ◽

10.33483/jfpau.645467 ◽

2020 ◽

pp. 61-69 ◽

Cited By ~ 1

Author(s):

Gülderen YILMAZ ◽

Gulnur EKŞİ ◽

Betül DEMİRCİ ◽

Fatih DEMİRCİ

Keyword(s):

Fatty Acid ◽

Chemical Characterization ◽

Rhus Coriaria ◽

Fatty Acid Compositions

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Characterization of Sorghum and Millet with Special Reference to Fatty Acid and Volatile Profile.

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v3i7.515-521.283 ◽

2015 ◽

Vol 3 (7) ◽

pp. 515 ◽

Cited By ~ 3

Author(s):

Muhammad Farhan Jahangir Chughtai ◽

Imran Pasha ◽

Faqir Muhammad Anjum ◽

Muhammad Adnan Nasir

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Special Reference ◽

Essential Fatty Acids ◽

Methyl Esters ◽

Behenic Acid ◽

Sulphur Compounds ◽

Food Staples

Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sorghum and millet was determined according to respective methods. Fatty acid methyl esters were prepared and then subjected to GC-FID for fatty acids analysis. The results indicated that both sorghum and millet oils are rich in essential fatty acids comprising mono and polyunsaturated fatty acids. Main fatty acids that are identified in current study includes palmitic acid, oleic acid, palmitoleic acid, behenic acid, linoleic acid, linoleic acid, stearic acid, myristic acid, etc. On the other hand volatile compounds from sorghum and millet were determined by preparing their respective volatile samples by using calvenger apparatus with suitable volatile extracting solvent. Volatile samples were then subjected to GC-MS analysis and respected results were compared with NIST library. About 30 different volatiles were identified in millet varieties while 35 different compounds were discovered in sorghum varieties belonging to aldehydes, ketones, benzene derivatives, esters, alcohols, sulphur compounds.

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Rapid NIR determination of alkyl esters in virgin olive oil

Grasas y Aceites ◽

10.3989/gya.1275162 ◽

2017 ◽

Vol 68 (2) ◽

pp. 195 ◽

Cited By ~ 5

Author(s):

J. A. Cayuela

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Predictive Models ◽

Near Infrared ◽

Methyl Esters ◽

External Validation ◽

Virgin Olive Oil ◽

Ethyl Esters ◽

The European Union ◽

Alkyl Esters

The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg-1 for fatty acid ethyl esters and 75 mg·kg-1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%.

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Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage

Molecules ◽

10.3390/molecules25153549 ◽

2020 ◽

Vol 25 (15) ◽

pp. 3549 ◽

Cited By ~ 1

Author(s):

Gabriella Di Lena ◽

Petra Ondrejíčková ◽

Josè Sanchez del Pulgar ◽

Veronika Cyprichová ◽

Tomáš Ježovič ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Corn Oil ◽

Chemical Characterization ◽

Acid Value ◽

Operating Conditions ◽

Thin Stillage ◽

Long Term Study ◽

Starting Point

First-generation biofuel biorefineries may be a starting point for the development of new value chains, as their by-products and side streams retain nutrients and valuable molecules that may be recovered and valorized for high-value applications. This study provides a chemical characterization of post-fermentation corn oil and thin stillage, side streams of dry-grind corn bioethanol production, in view of their valorization. An overall long-term study was conducted on the two co-products collected over 1 year from a bioethanol plant. Water content, acid value, sedimentation, mineral composition, and fatty acid profiles were analyzed on post-fermentation corn oil. Results highlighted that its acid value was high (19.72–24.29 mg KOH/g), indicating high levels of free fatty acids, but stable over the year due to standardized operating conditions. The fatty acid profile was that typical of corn oil, with a prevalence of linoleic (54–59% of total fatty acids) over oleic (23–27%) and palmitic (12–17%) acids. Macronutrients, fatty acid, and mineral profiles were investigated in thin stillage. Results revealed the acidic pH (4.05–4.68) and high dilution (90–93% water) of this side stream. The dry mass was composed of fats (19–30%), proteins (8.8–12.8%), ash (8.7–9.5%), and fiber (7.3–9.8%). The concomitant presence of a variegate complex of molecules of nutritional interest in corn bioethanol co-products, with several potential high-value market applications, make the perspective of their recovery a promising strategy to create new cross-sector interconnections according to circular economy principles.

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