Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress

2021 ◽  
Author(s):  
Sonia Tomé‐Rodríguez ◽  
Carlos A Ledesma‐Escobar ◽  
José M Penco‐Valenzuela ◽  
Feliciano Priego‐Capote
Keyword(s):  
Thermal Stress ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Virgin Olive Oil ◽  
Volatile Components

scholarly journals CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
E. Ghanbari Shendia ◽  
D. Sivri Ozaya ◽  
M. Ozkayab
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Virgin Olive Oil ◽  
Processing Unit ◽  
Oleic Acid Content ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Significant Difference

In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. Local olive varieties “Beylik, Tavşan Yüreği, Uslu and Saurani in Antalya, Manisa, and Hatay provinces of Turkey were investigated in the present study. EVOO was stored before and after paper filtration. Generally, no significant change was observed in fatty acid composition during 60 days of storing and filtration had no detectable effect, but there was significant difference among EVOOs which was obtained from different cultivars. Results of this study showed that fatty acid profile of EVOOs was good method for classification of Turkish olive oils. Beylik and Tavşan Yüreği had higher oleic acid content than other cultivars. Saurani EVOO had the highest content of palmitic acid and stearic acid. The highest amount of linoleic acid was detected in EVOO of Uslu (Manisa) with the range of 12.06-12.09%. Olive oil samples were classified as EVOO according to International olive council (IOC) regulations. Turkish virgin olive oils characterized by low linoleic and palmitic, and high oleic acid contents.

scholarly journals Physical exercise affects the lipid profile of mitochondrial membranes in rats fed with virgin olive oil or sunflower oil

1999 ◽  
Vol 81 (1) ◽  
pp. 21-24 ◽  
Author(s):  
José L. Quiles ◽  
Jesús R. Huertas ◽  
Mariano Mañas ◽  
Maurizio Battino ◽  
José Mataix
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Physical Exercise ◽  
Lipid Profile ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Mitochondrial Membranes

The effects of physical exercise on the lipid profile in mitochondrial membranes of liver and skeletal muscle were examined in rats fed with virgin olive oil or sunflower oil. Thirty male Wistar rats, 21 d old, were randomly assigned to four groups according to fat ingestion and physical activity over an 8-week period. For each type of oil, one group acted as a control group while rats from the other were trained to run for 40 min daily on a horizontal treadmill, at a speed of 35 m/min. The results show that diet affected the fatty acid profile of the mitochondrial membranes from skeletal muscle and liver. Physical exercise also modified the fatty acid profile of the mitochondrial membranes. Total monounsaturated fatty acids decreased (P < 0.001) in liver mitochondria of exercised animals. Total polyunsaturated fatty acids in mitochondrial membranes of liver increased (P < 0.005) after exercise but those in mitochondrial membranes of skeletal muscle decreased (P < 0.05). These changes due to the exercise may arise via several mechanisms, e.g. fluidity regulation; changes in the eicosanoid metabolism; differences in the availability or oxidation rate of the different fatty acids.

scholarly journals The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials

2021 ◽  
Author(s):  
Isam A. Mohamed Ahmed ◽  
Fahad AL-Juhaimi ◽  
Nurhan Uslu ◽  
Mehmet Musa Özcan ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Virgin Olive Oil ◽  
Packaging Materials

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

scholarly journals Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
E. Ghanbari Shend ◽  
D. Sivri Ozay ◽  
M . T. Ozkaya ◽  
N. F. Ustunelc
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Processing Unit ◽  
Uv Absorbance

In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.

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