Application of urea complexes in the purification of fatty acids, esters, and alcohols. II. Oleic acid and methyl oleate from olive oil

1952 ◽  
Vol 29 (12) ◽  
pp. 614-615 ◽  
Author(s):  
Daniel Swern ◽  
Winfred E. Parker
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Methyl Oleate ◽  
Olive Oil

scholarly journals Energy intake, gastrointestinal transit, and gut hormone release in response to oral triglycerides and fatty acids in men with and without severe obesity

2019 ◽  
Vol 316 (3) ◽  
pp. G332-G337 ◽  
Author(s):  
Carsten Dirksen ◽  
Jesper Graff ◽  
Stefan Fuglsang ◽  
Jens F. Rehfeld ◽  
Jens J. Holst ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Energy Intake ◽  
Severe Obesity ◽  
Gastrointestinal Transit ◽  
Calorie Intake ◽  
Double Blind ◽  
Gut Hormone ◽  
Ad Libitum

Dietary fat, and particularly fatty acids (FAs) from hydrolyzed triglycerides (TGs), reduces appetite, whereas paradoxically, a high-fat diet leads to excess calorie intake. We therefore hypothesized that the appetite-regulating effects of FAs are perturbed in obesity. Ten men with severe obesity [median body mass index (BMI) of 51.0 kg/m2(range of 47.9–69.0)] and 10 men without obesity [BMI of 24.6 kg/m2(range of 21.7–26.8)] were recruited for a double-blind randomized crossover study. On two occasions, participants were given isocaloric (2,660 kJ) and isovolemic (80 ml) loads of either oleic acid (long-chain FA) or olive oil (TG) containing radiolabeled lipid and water markers. Postload scintigraphy, blood sampling, and assessment of appetite were performed for 10 h, after which an ad libitum meal was served. Compared with olive oil, oleic acid slowed gastric mean emptying time (GMET) for lipids ( P < 0.001), accelerated orocoecal transit time (OCTT; P = 0.005), increased postload cholecystokinin section ( P < 0.001), and suppressed ad libitum energy intake ( P = 0.028) in men with severe obesity, and similar effects were seen in the nonobese group (no group × lipid interactions). However, independent of lipid loads, GMET and OCTT were slower (GMETlipidP = 0.046; GMETwaterP = 0.003; OCTT P = 0.001), and basal and postload secretion of glucagon-like peptide-1 (GLP-1) was attenuated ( P = 0.045 and P = 0.048, respectively) in men with severe obesity compared with men without obesity. We conclude that the more potent appetite-regulating effects of oleic acid versus olive oil are unimpaired in men with severe obesity. However, regardless of lipid formulations, severe obesity is associated with slowed gastrointestinal transit and attenuated GLP-1 secretion.NEW & NOTEWORTHY Orally ingested fatty acids more efficiently reduce appetite and energy intake than triglycerides also in men with severe obesity. Men with severe obesity have delayed gastrointestinal transit and attenuated early gut hormone responses after an oral lipid load compared with men without obesity.

scholarly journals Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Raffaele Sacchi ◽  
Adele Cutignano ◽  
Gianluca Picariello ◽  
Antonello Paduano ◽  
Alessandro Genovese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Radiocarbon Dating ◽  
Analytical Techniques ◽  
Mass Spectrometric ◽  
Hydroxy Fatty Acids ◽  
Glass Bottle ◽  
The World

Abstract Using a range of chromatographic, spectroscopic, and mass spectrometric analytical techniques, we characterized one of the “edible items” found at the Vesuvius archeological sites and guarded at the National Archaeological Museum of Naples (MANN) in Naples, Italy. We authenticated the specimen contained in a glass bottle (Mann-S1 sample) as originally olive oil and mapped the deep evolution throughout its 2000 years of storage. Triacylglycerols were completely hydrolyzed, while the resulting (hydroxy) fatty acids had partly condensed into rarely found estolides. A complex pattern of volatile compounds arose mainly from breakdown of oleic acid. With excellent approximation, radiocarbon dating placed the find at the time of the Plinian Mount Vesuvius eruption in 79 A.D., indicating that Mann-S1 is probably the oldest residue of olive oil in the world found in bulk amount (nearly 0.7 L).

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 Phenolic compounds and fatty acids content of some West Algerian olive oils

2020 ◽  
Vol 11 ◽  
pp. e3247
Author(s):  
Mounsif Charaf-eddine BENDI DJELLOUL ◽  
Sidi Mohamed Amrani ◽  
Pierangela Rovellini ◽  
Roza Chenoune
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Acid Composition ◽  
High Performance ◽  
Primary Source ◽  
Olive Oils

Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil has increased due to its antioxidant activity, which plays a very important role in human health. The present study is carried out to study the phenolic compounds and fatty acids profile of some olive oils from western Algeria. The quality parameters (acidity, peroxide value, K232, K270), tocopherol analysis, fatty acid composition and phenolic profile were determined by High performance chromatography (HPLC). The results showed that chemlal oil (SBA) recorded the highest level of tocopherol-α with 228.12 mg/Kg. Regarding the fatty acid composition, oleic acid was the most dominant, oil Oleaster (Bensekrane) records the highest percentage (72.80%) of oleic acid. The quantitative data on the phenolic content of the seven samples revealed that chemlal oil (SBA) had the highest level of polyphenols (328.99 mg/Kg). However, Sigoise oil (Sebra1) was characterized by the highest levels of tyrosol and hydroxytyrosol (15.89 mg/kg and 22.42 mg/kg, respectively). The highest concentrations of oleuropein derivatives and ligstroside derivatives were observed in chemlal oil (SBA) and the recoreded values were 105.97 mg/Kg and 83.49 mg/Kg, respectively. Chemlal oil (SBA) was characterized by the highest amount of lignans (35.93 mg/Kg), luteolin (10.16 mg/Kg) and apigenin (5.44 mg/Kg). Oleocanthal was found in all the tested samples and it was higher in Chemlal oil (102.43 mg/kg).

scholarly journals Effect of Vegetable Oil Fortified Feeds on the Content of Fatty Acids in Breast and Thigh Muscles in Broiler Chickens

2010 ◽  
Vol 79 (9) ◽  
pp. S21-S28 ◽  
Author(s):  
Tereza Krejčí-Treu ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Ivan Herzig
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Broiler Chickens ◽  
Flaxseed Oil ◽  
Thigh Muscles

The main objective of this work was to compare the effect of six vegetable oils added to feeding mixtures that were administered to broiler chickens on the content of major fatty acids in chicken meat. The experiment started with 90 one-day-old Ross 308 meat hybrid male chickens that were divided into six groups. Chickens were fed complete feeding mixtures for the prefattening (BR1), fattening (BR2), and post-fattening (BR3) of broiler chickens. The BR1 feeding mixture was administered to chickens aged 1-10 days, the BR2 feeding mixture was given from Day 11 to Day 30, and the BR3 feeding mixture was then administered until Day 42. The BR1 feeding mixture that was administered to all six groups during the first ten days of the experiment was supplemented with soybean oil. BR2 and BR3 feeding mixtures used to feed chickens aged 11-42 days were fortified with soybean oil (SO Group), rapeseed oil (RO Group), sunflower oil (SFO Group), flaxseed oil (FO Group), olive oil (OO Group), and evening primrose oil (EPO Group). The vegetable oils used differed by the composition of fatty acids, particularly by the content of oleic acid, linoleic acid, α-linolenic acid. The use of the above-described experimental diets in young broilers from Day 11 to 42 had a significant effect on the content of fatty acids in the fat from breast and thigh muscles. The content of α-linolenic acid in breast and thigh muscles of broilers that received the feed containing flaxseed oil (21.16 g/100 g of oil and 17.13 g/100 g of oil, respectively) significantly increased (p ⪬ 0.01). The highest content of linoleic acid (p ⪬ 0.01) in breast and thigh muscles was found in chickens that were fed the feed containing primrose oil (59.13 g/100 g and 51.71 g/100 g). A significant increase (p ⪬ 0.01) in the level of oleic acid was detected in both breast and thigh muscles of broilers that received olive oil fortified feed (52.44 g/100 g and 43.70 g/100 g of oil). No significant variation was found in the content of palmitic acid and palmitooleic acid. The levels of oleic acid, linoleic acid and α-linolenic acid in feeding mixtures correlated with those found in breast and thigh muscles (r = 0.88; 0.94 and 0.99; r = 0.99; 0.98 and 0.99).

Comparison of the Modulatory Influence of Maize and Olive Oils and Butter on Metabolic Responses to Endotoxin in Rats

1995 ◽  
Vol 88 (1) ◽  
pp. 59-66 ◽  
Author(s):  
H. T. Besler ◽  
R. F. Grimble
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Metabolic Response ◽  
Tissue Protein ◽  
Synthetic Rate ◽  
Zinc Concentrations ◽  
Lung And Kidney ◽  
Maize Oil

1. n-3 polyunsaturated fatty acids decrease responses to cytokines and inflammatory agents. The present study examines how different intakes of n-6 and n-9 fatty acids influence the metabolic response to endotoxin in Wistar rats. 2. Weanling male rats were, for 4 weeks, fed diets containing 50, 100 or 200 g/kg fat in the form of maize oil (rich in linoleic acid), butter (poor in linoleic acid, rich in oleic acid) or olive oil (adequate in linoleic acid, rich in oleic acid) or standard laboratory chow. All butter and olive oil diets included 10 g/kg maize oil, in total fat, to avoid essential fatty acid deficiency. 3. Rats subsequently received 800 μg/kg Escherichia coli endotoxin or sterile saline subcutaneously. Twenty-four hours after injection, the rate of tissue protein synthesis was measured in liver, lung, kidney, tibialis muscle and spleen by the ‘flooding dose’ method. Protein and zinc concentrations were assayed in all tissues and serum albumin and caeruloplasmin measured. 4. In animals fed chow, protein synthetic rate increased by 18%, 29% and 27% in liver, lung and kidney respectively. Tissue zinc concentrations increased by 33% in kidney, and tissue protein increased by 17%, 23% and 17% in liver, lung and kidney respectively. Serum caeruloplasmin increased by 60% and albumin concentration fell by 14%. 5. In animals consuming the 50 g/kg maize oil diet, protein synthetic rate increased by 56%, 36% and 34% in liver, lung and kidney respectively. Tissue zinc concentration increased by 14%, 15% and 17% in the three tissues respectively, and tissue protein concentration increased by 7%, 9% and 51% respectively. Serum caeruloplasmin increased by 172% and albumin concentrations fell by 22%. 6. No change in any parameter occurred in response to endotoxin in rats given diets containing fat predominantly as butter (50 and 100 g/kg), or olive oil (50, 100 and 200 g/kg). 7. In animals fed maize oil diets, responses increased in magnitude in parallel with dietary intake. 8. Responses in rats fed fat (200 g/kg) predominantly as butter were similar to those seen when diets contained 50 g/kg fat as maize oil. 9. The data suggest that the metabolic response to endotoxin is enhanced by n-6 and suppressed by n-9 unsaturated fatty acids. The modulatory influence of fats on responses to inflammatory agents may depend on the relative proportions of these substances.

scholarly journals Studying the Physicochemical Properties and Isolation of Unsaturated Fatty Acids from Edible Oils by GC-MS and Argentated Silica Gel Chromatography

2021 ◽  
pp. 346-362
Author(s):  
Salim Najmaldain Saber ◽  
Hikmat Ali Mohamad ◽  
Madzlan Aziz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Methyl Ester ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Acid Methyl

The core objective of this study was to investigate the physicochemical characteristics and fatty acid composition of the oils of sunflower, olive, virgin coconut and ginger oils, as well as the separation of their unsaturated fatty acids. The data indicated a significant variation in physicochemical properties (acid, saponification, ester, and iodine values) among oils. Transesterification process was carried out at a molar ratio of 1:7:0.1 of oil: methanol: KOH. Fatty acid methyl esters of oils were analyzed by infrared (IR) and gas chromatography–mass (GC-MS) spectrometry. Twelve fatty acids were identified, where the major fatty acid of  olive oil was found to be  oleic acid (89%), whereas those of sunflower and ginger oils were linoleic acid (80.9 %) and (79.3 %), respectively. Sunflower and olive oils were fractionated by 25% silver nitrate-impregnated silica gel column chromatography. By this method, linoleic acid methyl ester from sunflower and oleic acid methyl ester from olive oil were isolated with high purity percentages and yields. This study is significant for the development of food and pharmaceutical products.

scholarly journals Organoleptic and physico-chemical characteristics of olive oil obtained in the conditions of the Southern Coast of the Crimea

2021 ◽  
Vol 1 (157) ◽  
pp. 83-93
Author(s):  
A. V. Pashtetskaya ◽  
N. N. Bakova ◽  
A. E. Paliy ◽  
A. N. Karpova
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Physicochemical Characteristics ◽  
Climatic Conditions ◽  
Blood Cholesterol ◽  
Southern Coast ◽  
Scientific Center ◽  
Chemical Indicators ◽  
The Crimea

Olive oil is a vegetable oil obtained from the fruits of the European olive (Olea europaea L.). In terms of fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow and has a slight bitterness aftertaste. The beneficial properties of olive oil determined by the content of oleic acid, which ensures low oxidizability of the product and helps to reduce blood cholesterol levels. The quality of the oil and its compliance with GOST requirements are important. The purpose of this report is to study the organoleptic and physicochemical characteristics of olive oil from different manufacturers, including that obtained by the Nikitsky Botanical Gardens - National Scientific Center of the Russian Academy of Sciences, their compliance with the approved norms of Russian and European standards and requirements, regulations, as well as determining the class produced oil. The work uses generally accepted methods of organoleptic, physicochemical, and other research. The analysis of existing systems of olive oil classification is given. The chemical indicators of the composition of olive oils from NBG and leading manufacturers on the Russian market are presented. The issues of the organoleptic assessment of the oil and its physical and chemical indicators are highlighted, the composition of fatty acids of olive oil obtained in the conditions of the Southern Coast of the Crimea is analyzed and its comparative analysis with olive oil from other manufacturers, as well as the norms of compliance with stand ards, codes and technical regulations. It has been proven that the NBG’s oil, due to the natural and climatic conditions of olive growth, is of high quality and meets the required Extra Virgin oil standards.

scholarly journals Saurani Zeytinyağinin Bazi Kalite Parametreleri Üzerine Zeytin Olgunluğunun Etkisi

2022 ◽  
Vol 9 (sp) ◽  
pp. 2493-2497
Author(s):  
Dilşat Bozdoğan Konuşkan
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
Acid Content ◽  
Arachidic Acid ◽  
Soil Conditions ◽  
Oleic Acid Content ◽  
Olive Variety

There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.

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