scholarly journals Pro-Health Properties of Rapeseed and Olive Oil

2018 ◽  
Vol 72 ◽  
pp. 1104-1113
Author(s):  
Marta Skowron ◽  
Jolanta Zalejska-Fiolka ◽  
Urszula Błaszczyk ◽  
Ewa Birkner
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Well Being ◽  
Good Health ◽  
Biologically Active ◽  
Factors Affecting ◽  
Food Pyramid ◽  
Identical Composition

Food is one of the main environmental factors affecting health, physical and mental performance, and well-being. Nutrition should be reasonable and must correspond to a given individual's need for nutrients and energy. The fats are one of the most important nutrients and are at the top of the food pyramid. However, we need to know what fats should be consumed to maintain good health. The Polish market is dominated by rapeseed oil, but reports on the beneficial health properties of the Mediterranean diet are constantly increasing the popularity of olive oil. Rapeseed oil and olive oil are characterized by a similar, yet not identical, composition of fatty acids and biologically active substances, mainly of antioxidant character, including fat-soluble vitamins, carotenes, phytosterols, and polyphenols. Rapeseed oil and olive oil have a high pro-health potential due to their composition, however, the knowledge about the amount of unsaturated fatty acids and compounds with antioxidant potential contained in these two types of oil is important, as beneficial properties of these oils decrease during frying

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4079 ◽  
Author(s):  
Jingnan Chen ◽  
Dami Li ◽  
Guiyun Tang ◽  
Jinfen Zhou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Loss Rate ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Higher Temperature ◽  
The Stability ◽  
Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

scholarly journals Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Hamza El Moudden ◽  
Yousra El Idrissi ◽  
Chakir El Guezzane ◽  
Walid Belmaghraoui ◽  
Adil El Yadini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Physicochemical Characterization ◽  
Carotenoid Content ◽  
Chemical Compositions ◽  
Chlorophyll Contents ◽  
Chemical Profiling ◽  
Olive Oils

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.

THE EFFECT OF RAPESEED OIL ON REPRODUCTION AND ON THE COMPOSITION OF RAT MILK FAT

1961 ◽  
Vol 39 (2) ◽  
pp. 195-201 ◽  
Author(s):  
Joyce L. Beare ◽  
E. R. W. Gregory ◽  
D. Morison Smith ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Dietary Fat ◽  
Milk Fat ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Low Fat ◽  
Low Fat Diet

Rats fed corn oil or a mixture of lard and olive oil produced as many offspring as those receiving no fat supplement with a low-fat commercial meal, but the weanling weight was lower. Although rats fed rapeseed oil continued to reproduce they had fewer and smaller offspring than rats fed other diets.The composition of fatty acids in the milk varied with the dietary fat of the mother. Animals receiving the low-fat diet secreted predominantly saturated fatty acids. A high proportion of linoleic acid appeared in the milk when corn oil was fed, and of oleic acid when the mixture of lard and olive oil was fed. Eicosenoic and erucic acids were present in the milk of rats receiving rapeseed oil, but were less prevalent than in the original oil.

scholarly journals Importance of functional foods in the Mediterranean diet

2006 ◽  
Vol 9 (8A) ◽  
pp. 1136-1140 ◽  
Author(s):  
RM Ortega
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Functional Foods ◽  
Inflammatory Responses ◽  
Health Benefits ◽  
Well Being ◽  
Mediterranean Populations ◽  
Positive Effects ◽  
Functional Components

AbstractObjectiveAnalyse the importance of components of Mediterranean diet in functional feeding.DesignWe have based the study in a bibliographic review.ResultsMany of the characteristic components of the traditional Mediterranean diet (MD) are known to have positive effects on health, capacity and well-being, and can be used to design functional foods. Vegetables, fruits and nuts are all rich in phenols, flavonoids, isoflavonoids, phytosterols and phytic acid—essential bioactive compounds providing health benefits. The polyunsaturated fatty acids found in fish effectively regulate haemostatic factors, protect against cardiac arrhythmias, cancer and hypertension, and play a vital role in the maintenance of neural functions and the prevention of certain psychiatric disorders. Accumulating evidence suggests that olive oil, an integral component of the MD, may have health benefits, including the reduction of the risk of coronary heart disease, the prevention of several types of cancer and the modification of the immune and inflammatory responses. Olive oil is known for its high levels of monounsaturated fatty acids and is a good source of phytochemicals, such as polyphenolic compounds, squalene and α-tocopherol.In the context of the MD, the benefits associated with the consumption of several functional components may be intensified by certain forms of food preparation. In addition, the practice of more physical activity (once common among Mediterranean populations) and the following of other healthy lifestyle habits may have additive effects.ConclusionsThe identification of the active constituents of the MD is crucial in the formulation of appropriate dietary guidelines. Research into the pharmacological properties of the minor components of this diet (vitamins, sterols, polyphenols, etc.) is very active and could lead to the formulation of functional foods and nutraceuticals.

scholarly journals Effect of dietary fats rich in lauric, myristic, palmitic, oleic or linoleic acid on plasma, hepatic and biliary lipids in cholesterol-fed hamsters

1997 ◽  
Vol 77 (4) ◽  
pp. 605-620 ◽  
Author(s):  
Elke A. Trautwein ◽  
Angelika Kunath-Rau ◽  
Juliane Dietrich ◽  
Stephan Drusch ◽  
Helmut F. Erbersdobler
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Plasma Cholesterol ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Dietary Fats ◽  
Cholesterol Gallstones ◽  
Biliary Lipids ◽  
Sunflowerseed Oil

Effects of different dietary fats on plasma, hepatic and biliary lipids were determined in male golden Syrian hamsters (Mesocricetus auratus) fed on purified diets for 7 weeks. Diets were made by blending different fats containing characteristic fatty acids: butter (14:0 + 16:0), palm stearin (16:0), coconut oil (12:0 + 14:0), rapeseed oil (18:1), olive oil (18:l) and sunflowerseed oil (18:2). In all diets except the sunflowerseed oil diet dietary 18:2 was held constant at 2% energy. Total fat supplied 12% of energy and cholesterol was added at 4 g/kg diet. Plasma cholesterol and triacyglycerol concentrations were increased by dietary cholesterol. After 7 weeks, plasma cholesterol concentrations were highest with the palm Stearin, coconut oil and olive oil diets (8·9, 8·9 and 9·2 mmol/l) and lowest with the rapeseed oil and sdowerseed oil diets (6·7 and 5·5 mmol/l) while the butter diet was intermediate (8·5 mmol/l). Hepatic cholesterol concentration was highest in hamsters fed on the olive oil diet and lowest with the palm stearin diet (228v. 144 µmol/g liver). Biliary lipids, lithogenic index and bile acid profile of the gall-bladder bile did not differ significantly among the six diets. Although the gallstone incidence was generally low in this study, three out of 10 hamsters fed on the palm stearin diet developed cholesterol gallstones. In contrast, no cholesterol gallstones were found with the other diets. Rapeseed and dowerseed oils caused the lowest plasma cholesterol and triacyglycerol concentrations whereas olive oil failed to demonstrate a cholesterol-lowering effect compared with diets rich in saturated fatty acids. Since 18:2 was kept constant at 2% of energy in all diets, the different responses to rapeseed and olive oils could possibly be attributed to their different contents of 16:0 (5·6 %v. 12·8% respectively). Other possible explanations are discussed.

EFFECTS OF SATURATED FAT IN RATS FED RAPESEED OIL

1963 ◽  
Vol 41 (1) ◽  
pp. 605-612 ◽  
Author(s):  
Joyce L. Beare ◽  
J. A. Campbell ◽  
C. G. Youngs ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Erucic Acid ◽  
Palmitic Acid ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Corn Oil ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Weight Gains ◽  
Similar Content

The effects of increasing the saturated fatty acids in a dietary vegetable oil composed mostly of unsaturated fatty acids were studied in rats. A mixture of palm oil and Swedish rapeseed oil fed for 4 weeks as 20% of a purified diet promoted weight gains which exceeded those obtained with Polish rapeseed oil of a similar content of erucic acid, and altered the proportion of saturated fatty acids in the tissues to reflect that of the diet. When methyl esters of saturated fatty acids were added to Swedish rapeseed oil, similar effects on weight gain were not observed, but methyl esters of fatty acids from corn oil and rapeseed oil were shown to be of less nutritional value than the original glycerides. From fatty acids of olive oil, glycerides containing 3% palmitic acid were prepared, and produced weight gains which did not differ significantly from those of rats fed Polish rapeseed oil with a similar content of palmitic acid and 20% erucic acid. The characteristic effects of rapeseed oil are, therefore, attributed to its low content of saturated fatty acids as well as its high content of erucic acid.

scholarly journals Comparison of fatty acid content in Camellia oleifera (L.) Kuntze oil and olive oil by GC

2015 ◽  
Vol 44 (1) ◽  
pp. 155-157
Author(s):  
Chen Guo-Chen ◽  
Ye Hang ◽  
Wang Dong-Xue ◽  
Zhang Nai-Yan ◽  
Wei Wei
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Human Health ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Camellia Oleifera

The comparison of fatty acid content in Camellia oleifera (L.) Kuntze oil and olive oil was done by GC. C. oleifera oil contained more C18:1n9c, C18:2n6c, C20:1 and C22:1n9 than olive oil. Olive oil did not contain C21:0 and C24:1 but more C8:0, C16:0, C16:1, C18:0, C18:3n6, C18:3n3, C20:2, C22:0, C23:0 and C24:0 than C. oleifera oil, C. oleifera oil did not contain C20:2. C. oleifera oil and olive oil are beneficial for human health for their unsaturated fatty acids content and C. oleifera oil is healthy than olive oil. DOI: http://dx.doi.org/10.3329/bjb.v44i1.22741 Bangladesh J. Bot. 44(1): 155-157, 2015 (March)

scholarly journals Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

2018 ◽  
Vol 68 (4) ◽  
pp. 225 ◽  
Author(s):  
A. Rękas ◽  
M. Wroniak ◽  
A. Siger ◽  
I. Ścibisz
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
High Oleic ◽  
Resistance To Oxidation ◽  
Pre Treatment ◽  
Phytochemical Contents

The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study. A control DHORO contained higher levels of total tocopherols and carotenoids, while higher concentrations of total phenolic compounds and chlorophylls were detected in the HORO. The MV pre-treatment caused a decrease in the unsaturated fatty acids content that was more evident for the DHOROs. The microwaving time significantly affected phytochemical contents and the color of both types of oils. A vast increase in canolol concentration was noticeable following 9 min of microwaving, which increased 506- and 155-fold in the HORO and DHORO, respectively. At the same time, the antioxidant capacity of oil produced from MV pre-treated seeds for 9 min was nearly 4 times higher than that of the control oil for both types of oils

scholarly journals HIGHLY CONCENTRATED ENERGY SOURCE FOR BROILERS

2019 ◽  
Vol 2019 (4) ◽  
pp. 36-47
Author(s):  
Anatoly Gaganov ◽  
Zinaida Zverkova ◽  
Bella Osipyan
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Broiler Chickens ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Live Weight ◽  
Control Group ◽  
Forage Production ◽  
Rapeseed Cultivar ◽  
Feed Costs

Studies were conducted on the use of oil obtained from rapeseed cultivar 'Podmoskovnyj' selection of Federal Williams Research Center of Forage Production and Agroecology in feeding broiler chickens. The experiments were carried out on chickens cross-country "ROSS-308". They were grown in a cell battery. For the experiment, 5 groups were formed. In the start and finish periods, the control group received 2.5 and 3.3% sunflower oil. In the experimental groups, sunflower oil was replaced with rapeseed in the following amounts: the first — 1.0 and 1.0%, the second — 1.5 and 1.7%, the third — 2.0 and 2.5% and the fourth — 2.5 and 3.3%. Feeding was carried out with dry loose feed from a day old. Studies have found that rapeseed oil had less saturated and polyunsaturated fatty acids, but more unsaturated fatty acids. The amount of erucic acid was 0.20%. The digestibility of nutrients was high and practically did not differ from the control variant, as was the use of nitrogen. The inclusion of rapeseed oil in the composition of feed for broilers did not have a significant impact on the increase in live weight and feed costs. The cost of feed with increasing rapeseed oil in their composition decreased, and the efficiency of converting feed into products increased slightly. Compound feeds with rapeseed oil were not inferior in terms of the efficiency of using compound feed containing sunflower oil.

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