Oxidative stability, thermal decomposition, and oxidation onset prediction of carrot, flax, hemp, and canola seed oils in relation to oil composition and positional distribution of fatty acids

2015 ◽  
Vol 118 (7) ◽  
pp. 1042-1052 ◽  
Author(s):  
Feng Gao ◽  
John Birch
Keyword(s):  
Fatty Acids ◽  
Thermal Decomposition ◽  
Oxidative Stability ◽  
Positional Distribution ◽  
Seed Oils ◽  
Canola Seed ◽  
Oil Composition

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

Agronomy ◽  
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.

Some rape/canola seed oils: fatty acid composition and tocopherols

2016 ◽  
Vol 71 (3-4) ◽  
pp. 73-77 ◽  
Author(s):  
Bertrand Matthaus ◽  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
High Performance ◽  
Oil Content ◽  
Dry Weight ◽  
Seed Oils ◽  
Canola Seed ◽  
Canola Oils

Abstract Seed samples of some rape and canola cultivars were analysed for oil content, fatty acid and tocopherol profiles. Gas liquid chromotography and high performance liquid chromotography were used for fatty acid and tocopherol analysis, respectively. The oil contents of rape and canola seeds varied between 30.6% and 48.3% of the dry weight (p<0.05). The oil contents of rapeseeds were found to be high compared with canola seed oils. The main fatty acids in the oils are oleic (56.80–64.92%), linoleic (17.11–20.92%) and palmitic (4.18–5.01%) acids. A few types of tocopherols were found in rape and canola oils in various amounts: α-tocopherol, γ-tocopherol, δ-tocopherol, β-tocopherol and α-tocotrienol. The major tocopherol in the seed oils of rape and canola cultivars were α-tocopherol (13.22–40.01%) and γ-tocopherol (33.64–51.53%) accompanied by α-T3 (0.0–1.34%) and δ-tocopherol (0.25–1.86%) (p<0.05). As a result, the present study shows that oil, fatty acid and tocopherol contents differ significantly among the cultivars.

scholarly journals Chemical Characterization and Oxidative Stability of Medium- and Long-Chain Fatty Acid Profiles in Tree-Borne Seed Oils

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Da-Som Kim ◽  
Hoe-Sung Kim ◽  
Kyoung-Tae Lee ◽  
Dong-Lee Hong ◽  
Sung-Rae Cho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Saturated Fatty Acids ◽  
Chemical Characterization ◽  
Monounsaturated Fatty Acids ◽  
Seed Oils ◽  
Long Chain Fatty Acid ◽  
Plant Seed ◽  
Induction Periods

This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four types of monounsaturated fatty acids, and four types of polyunsaturated fatty acids. Japanese camphor tree (JCT) had a high content of medium-chain fatty acids (97.94 ± 0.04%), in which fatty acid composition was distinct from those of the other five plant seed oils. Overall, contents of tocopherols, a type of fat-soluble vitamin, ranged between 3.82 ± 0.04 mg/100 g and 101.98 ± 1.34 mg/100 g, respectively. Phytosterol contents ranged from 117.77 ± 1.32 mg/100 g to 479.45 ± 4.27 mg/100 g, respectively. Of all tree-borne seed oils, β-sitosterol was the phytosterol at the highest concentration. Contents of unsaponifiables were between 0.13 ± 0.08 and 2.01 ± 0.02, and values of acid, peroxide, and p-anisidine were between 0.79 ± 0.01 and 38.94 ± 0.24 mg KOH/g, 3.53 ± 0.21 and 127.67 ± 1.79 meq/kg, and 2.07 ± 0.51 and 9.67 ± 0.25, respectively. Oxidative stability of tree-borne seed oils was assessed through measurement of oxidation-induction periods. These results should serve as a foundation to identify the potential of tree-borne seed oils in industrial application as well as in providing fundamental data.

Triacylglycerols of camellia oil: Composition and positional distribution of fatty acids

2015 ◽  
Vol 118 (8) ◽  
pp. 1254-1255 ◽  
Author(s):  
Wei Wei ◽  
Huang Cheng ◽  
Xi Cao ◽  
Xi Zhang ◽  
Fengqin Feng
Keyword(s):  
Fatty Acids ◽  
Positional Distribution ◽  
Oil Composition ◽  
Camellia Oil

scholarly journals Nutritional Components and Oxidative Stability of Plant Seed Oils

2019 ◽  
pp. 666
Author(s):  
Jookyeong Lee, Seong Jun Hong ◽  
Joon Hyung Park ◽  
Jin-Ju Cho, Da-Som Kim ◽  
Kyoung-Tae Lee, Oh-Kyu Lee ◽  
Eui-Cheol Shin
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Sensory Quality ◽  
Unsaturated Fatty Acids ◽  
Acid Value ◽  
Seed Oils ◽  
Plant Seed ◽  
Nutritional Components ◽  
Physicochemical Features ◽  
Fatty Acid Compositions

This study investigated fatty acid compositions, antioxidative nutrients, physicochemical properties, and oxidative stability of 10 plant seed oils derived from forest resources. Eight types of fatty acids were identified in total, of which oleic acid marked the highest proportion in most of the seed oils. Overall, the seed oils showed relatively higher contents of unsaturated fatty acids (≧50%). Tocopherol and phytosterol contents ranged from 4.82±0.11 mg/ 100 g to 738.35±4.30 mg/ 100 g and from 133.44±5.09 mg/100 g to 403.59±29.89 mg/100 g, respectively. In terms of chemical measures, acid value, peroxide value, and p-anisidine value resulted in broad ranges, between 0.81±0.04 mg KOH/ g and 52.3±0.60 mg KOH/ g, 4.95±0.11 meq/ kg and 213.88±6.97 meq/ kg, and 3.53±0.39 and 62.59±1.67, respectively. Browning intensity and color scale were also examined, which probably will be a good indicator of sensory quality. As a measure of oxidative stability, oxidation induction period was investigated, showing a range of 0.02±0.01 hr to 3.72±0.28 hr. This study provided informative fundamental data on forest resource derived- 10 plant seed oils and demonstrated the possibility of these oils as edible oil sources with favorable nutrient and physicochemical features.     

scholarly journals The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters

2020 ◽  
Vol 11 (1) ◽  
pp. 350
Author(s):  
Magdalena Wirkowska-Wojdyła ◽  
Marta Chmiel ◽  
Ewa Ostrowska-Ligęza ◽  
Agata Górska ◽  
Joanna Bryś ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Positional Distribution ◽  
Chicken Breast ◽  
Wide Range ◽  
Meat Batters ◽  
Meat Batter ◽  
Interesterified Fats

Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.

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