scholarly journals Chemical and Biological Evaluation of the Oil and Seedcake from Seeds of a Greek Cardoon Cultivar as Potential Functional Vegetable Oil. Comparison with Sesame, Flaxseed and Extra Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2665
Author(s):  
Elisavet-Foteini Varvouni ◽  
Konstantia Graikou ◽  
Olga Gortzi ◽  
Antigoni Cheilari ◽  
Nektarios Aligiannis ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Seed Oil ◽  
Agricultural Waste ◽  
Biological Evaluation ◽  
Rich Source ◽  
Total Phenolic ◽  
Cynara Cardunculus ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Cold Pressed

Cynara cardunculus L. is a plant of the Mediterranean basin, known since antiquity as a food and for its therapeutic properties. The needs of the 21st century for the utilization of agricultural waste has led to the study of the seed oil of a Greek cultivar of Cynara cardunculus (GCCC) as potential nutritional oil, as large amounts of cardoon seeds are discarded. The sterol and fatty acid profile of cold-pressed seed oil was examined by gas chromatography-mass spectrometry GC-MS and compared with that of solvent extraction. Total phenolic content was determined and compared with well-known and widely appreciated edible vegetable oils; while, additionally, the total lignan content and nutritional value of cold-pressed oil revealed it as a potential dietary candidate. Furthermore, the seedcake (residue of cold-pressed oil extraction) has been studied exerting it as a good source of phenolics. Both GCCC oil and seedcake were tested for their antioxidant and enzyme inhibitory activities exhibiting higher activity compared to the sesame, flaxseed and extra virgin olive oils. According to the results, Cynara seed oil was shown to be a rich source of ω-6/-9 fatty acids and phenolics, highlighting, indicating that it could be a promising health-promoting vegetable oil, while the seedcake was revealed as a rich source of bioactive compounds.

scholarly journals The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

2019 ◽  
Vol 68 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties ◽  
Cold Pressed

Cold pressed virgin olive oils

2020 ◽  
pp. 547-573
Author(s):  
Maria Z. Tsimidou ◽  
Aspasia Mastralexi ◽  
Onur Özdikicierler
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Cold Pressed

scholarly journals Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3249 ◽  
Author(s):  
Chiara Fanali ◽  
Susanna Della Posta ◽  
Alessandra Vilmercati ◽  
Laura Dugo ◽  
Marina Russo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Limit Of Detection ◽  
Total Concentration ◽  
Total Phenolic ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Italian Regions ◽  
Compound Concentration

The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

scholarly journals Oleocanthal Quantification Using 1H NMR Spectroscopy and Polyphenols HPLC Analysis of Olive Oil from the Bianchera/Belica Cultivar

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 242
Author(s):  
Martina Starec ◽  
Antonella Calabretti ◽  
Federico Berti ◽  
Cristina Forzato
Keyword(s):  
1H Nmr ◽  
Total Phenolic ◽  
Health Claim ◽  
Virgin Olive Oils ◽  
Beneficial Effects ◽  
Olive Oils ◽  
Commission Regulation ◽  
Eu Commission ◽  
Hplc Analyses ◽  
The Eu

The cultivar Bianchera is an autochthonous variety from the eastern part of northern Italy, but it is also cultivated in the Slovenian and Croatian peninsula of Istria where it is named Belica (Slovenia) and Bjelica (Croatia). The properties of oleocanthal, a natural anti-inflammatory ibuprofen-like compound found in commercial monocultivar extra virgin olive oils, were determined by means of both quantitative 1H NMR (qNMR) and HPLC analyses, where qNMR was identified as a rapid and reliable method for determining the oleocanthal content. The total phenolic content (TPC) was determined by means of the Folin–Ciocalteau method and the major phenols present in the olive oils were also quantified by means of HPLC analyses. All these analyses confirmed that the cultivar Bianchera was very rich in polyphenols and satisfied the health claim provided by the EU Commission Regulation on the polyphenols content of olive oils and their beneficial effects on human health.

scholarly journals Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 161 ◽  
Author(s):  
Carmine Negro ◽  
Alessio Aprile ◽  
Andrea Luvisi ◽  
Francesca Nicolì ◽  
Eliana Nutricati ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Ic50 Values ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Phenolic Substances

In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is great variability in phenolic composition due to the origin, the production technique, and mainly, the genotype. The aim of this work was to evaluate the different phenolic profiles and the antioxidant activities of monovarietal oils. The results confirm this variability. In fact, the overall content of oleuropein varies up to four times between the different genotypes (from 33.80 to 152.32 mg/kg oil), while the oleocanthal content is significant only in two oils. The antioxidant activity, determined with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, is correlated with the content of total phenolic substances, with half maximal inhibitory concentration (IC50) values for the DPPH test ranging from 160 to 91 mg of oil, while the ORAC test shows values between 5.45 and 8.03 μmol Trolox equivalent (TE)/g oil.

scholarly journals The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 369
Author(s):  
Giacomo Squeo ◽  
Roccangelo Silletti ◽  
Giacomo Mangini ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Oil Accumulation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Minor Compounds ◽  
Few Data ◽  
High Level

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.

scholarly journals Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 904
Author(s):  
Giuseppe Di Lecce ◽  
Maria Piochi ◽  
Deborah Pacetti ◽  
Natale G. Frega ◽  
Edoardo Bartolucci ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Total Phenolic ◽  
Olive Cultivar ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Panel Test ◽  
Continuous Plant ◽  
The Impact ◽  
Secoiridoid Derivatives

Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.

Chemical Characterisation-Biological Evaluation of Greek Cultivar Cardoon Seeds (Cynara cardunculus). A By-product with Potential High Added Value

Planta Medica ◽  
2021 ◽  
Author(s):  
Konstantia Graikou ◽  
Panagiota-Maria Kourti ◽  
Gokhan Zengin ◽  
Olga Gortzi ◽  
Nikolaos Danalatos ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Value Added ◽  
Biological Evaluation ◽  
Added Value ◽  
Total Phenolic ◽  
Cynara Cardunculus ◽  
Perennial Plant

Abstract Cynara cardunculus (artichoke) is a perennial plant of the Mediterranean basin, known since antiquity as food and for its therapeutic properties. Cynara is a relatively small genus with two cultivated species and one wild one. Recently, successful efforts have been made to cultivate wild cardoon and monetise it as a bioenergy crop. In this study, the seeds of an established Greek cultivar of C. cardunculus, cultivated in the experimental field and used as biofuel, have been researched for their chemical profile and nutritional value. According to the results, six lignans were isolated [arctigenin, arctiin, trachelogenin, tracheloside, cynarinine, and ethylate of trachelogenin (isolated for the first time from a natural source)] as well as the most characteristic metabolites of the genus (linoleic acid, trilinolein, and 3,5-dicaffeoylquinic acid). Moreover, the total phenolic content (31.18 – 54.51 mg gallic acid equivalents/g extract) and antioxidant and enzyme inhibitory activities of the seeds have been evaluated and showed strong antioxidant properties (44.42 – 516.81 mg gallic acid equivalents/g extract) as well as satisfactory bleaching (enzyme tyrosinase, 16.95 – 23.80 mg kojic acid equivalents/g extract), antidiabetic (enzymes a-amylase, a-glucosidase, 0.14 – 1.75 mmol acarbose equivalents/g extract), and protective against neurodegenerative disease (cholinesterase enzymes, 0.49 – 1.22 mg galanthamine equivalents/g extract) activities. The nutritional evaluation of the seeds confirmed them as a rich source of unsaturated fatty acids, dietary fibre (24.1%), and high protein content (19.3%). It is noteworthy that such a neglected bioactive by-product, with essentially high nutritional value, as the studied seeds could be investigated for its value-added applications towards food and food supplements areas.

scholarly journals Parameters affecting oil extraction from rambutan (Nephelium lappaceum L.) seed

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ethyl Acetate ◽  
Vegetable Oil ◽  
Seed Oil ◽  
Acid Value ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Total Carotenoid Content ◽  
Nephelium Lappaceum ◽  
Mesh Sieve

Rambutan (Nephelium lappaceum L.) seed is commonly discarded as waste. This seed contains abundant fat that is a valuable source for vegetable oil production. To utilize this seed as a potential oil source for the human diet, this research investigated some technical variables in solvent extraction affecting the yield and quality of vegetable oil. The present research focused on the effect of particle seed size (48-28 mesh sieve), mixture of ethanol/ethyl acetate (1/1, 2/1, 3/1, 1/2, 1/3), solvent to solid ratio (5/1, 6/1, 7/1, 8/1, 9/1), extraction temperature (40–60 °C) and extraction time (30–90 min). Results showed that rambutan seed should be finely ground to 35 mesh sieve, soaked with ethanol/ethyl acetate (3/1, v/v) for 30 min, solvent/material ratio (7/1, v/w), extraction temperature (50 °C) in 60, 75, 90 min to obtain the high recovery efficiency (95.70±0.01 %) and medium antioxidant potential (total phenolic content: 14.97±0.01 mg GAE/g, total carotenoid content: 109.58±0.02 mg/kg); the low percentage of inhibition to radical DPPH (20.45±0.00 mg/ml), low peroxide value (1.49±0.03 mEq/kg), acid value (1.39±0.02 mg KOH/gm), iodine value (18.27±0.00 gm/100 gm), saponification value (86.15±0.03 mg KOH/gm). Comparing to TCVN 7597: 2013, the extracted rambutan seed oil had oxidative indicators within the acceptable limit. This rambutan seed oil would be a potential ingredient for cosmetic and personal health care industries.

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