Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

2018 ◽  
Vol 234 ◽  
pp. 74-80 ◽  
Author(s):  
Bassam Alowaiesh ◽  
Zora Singh ◽  
Zhongxiang Fang ◽  
Stanley Gorge Kailis
Keyword(s):  
Fatty Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Sensory Attributes ◽  
Harvest Time ◽  
Fatty Acid Compositions

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

2014 ◽  
Vol 91 (9) ◽  
pp. 1571-1581 ◽  
Author(s):  
Mehri Noorali ◽  
Mohsen Barzegar ◽  
Mohammad Ali Sahari
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Compositions

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).

THE INFLUENCE OF DIFFERENT DIETARY FATS ON THE REPRODUCTIVE PERFORMANCE OF TURKEY HENS

1990 ◽  
Vol 70 (2) ◽  
pp. 679-684 ◽  
Author(s):  
C. VILCHEZ ◽  
S. P. TOUCHBURN ◽  
E. R. CHAVEZ ◽  
C. W. CHAN
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Dietary Fat ◽  
Egg Production ◽  
Corn Oil ◽  
Dietary Fats ◽  
Breeder Hens ◽  
Fat Composition ◽  
Feeding Diets ◽  
Fatty Acid Compositions

Turkey breeder hens of the Quebec line were fed diets with no added fat, 3.5% animal-vegetable fat blend (A-V fat), or 3.5% fat provided by 4.4% dry fat product (DF), from 30 to 49 wk of age. The addition of A-V fat and DF to the breeder diets significantly (P < 0.05) reduced embryonic mortality between 8 and 28 d of incubation but had no effect on other reproductive parameters. Feeding diets with 0 or 5% A-V fat in a prebreeder diet from 21 to 28 wk of age in another experiment led to a detectable decrease in subsequent egg production. Those diets were followed by breeder diets with either no added fat, 5% A-V fat, 5% corn oil, or 5% olive oil from 28 to 48 wk of age. Hens fed no added dietary fat exhibited significantly higher fertility while those fed 5% corn oil laid the heaviest eggs. Hens fed 5% olive oil exhibited significantly higher embryo livability from 8 to 28 d of incubation and the highest hatchability of fertile eggs. Fatty acid compositions of plasma and yolk lipids were affected by the dietary fat composition. Key words: Turkey hens, dietary fat, reproduction, fatty acid

scholarly journals Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times

2021 ◽  
Vol 70 (4) ◽  
pp. 471-478
Author(s):  
Ahmad Mohammad Salamatullah ◽  
Mohammed Saeed Alkaltham ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Khizar Hayat
Keyword(s):  
Fatty Acid ◽  
Phenolic Compounds ◽  
Arachis Hypogaea ◽  
Bioactive Properties ◽  
Fatty Acid Compositions

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Mohammed Saeed Alkaltham ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Ahmad Mohammed Salamatullah ◽  
Khizar Hayat
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Coffee Beans ◽  
Fatty Acid Compositions

scholarly journals Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations

2019 ◽  
Vol 63 (1) ◽  
pp. 69-79 ◽  
Author(s):  
Mehmet M. Özcan ◽  
Fahad Aljuhaimi ◽  
Elfadıl E. Babiker ◽  
Nurhan Uslu ◽  
Durmuş Ali Ceylan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Pollen Grains ◽  
Total Phenolic ◽  
Mineral Contents ◽  
Pollen Sample ◽  
Perm Region ◽  
Fatty Acid Compositions

AbstractThe objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.

scholarly journals Hatay Zeytinyağlarının Yağ Asidi ve Sterol Kompozisyonları

2017 ◽  
Vol 5 (2) ◽  
pp. 170
Author(s):  
Dilsat Bozdogan Konuskan
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Total Sterol ◽  
Quality Criteria ◽  
Carotenoid Content ◽  
Oleic Acid Content ◽  
Two Phase ◽  
Fatty Acid Compositions

In this study, sterol and fatty acid compositions with the other quality criteria (free fatty acids, peroxide value, total chlorophyll and carotenoid content) of olive oil samples obtained from Halhalı, Gemlik and Sarı Hasebi varieties through two phase mechanical method (crushing, kneading and centrifuge) was determined. Oleic, palmitic, linoleic, stearic, palmitoleic, linolenic and arachidic acids were the determined as the main fatty acids in olive oil samples. It was determined that oleic acid contents of oil samples ranged between 66.25-76.14% and Sarı Hasebi had the highest oleic acid content. Sterol and fatty acid compositions of olive oil samples showed significantly statistical differences according to varieties. It was determined that the total sterol contents of oils ranged between 1025 and 1686 mg/kg and varieties with the highest and lowest total sterol content were Gemlik and Sarı Hasebi. Apparent β-sitosterol contents (β-sitosterol, Δ-5-avenasterol, Δ-5-24-stigmastadienol, klerosterol, sitostanol) were between 92.96 and 94.63%. Varieties with the highest and lowest apparent β-sitosterol contents were oils which belong to Halhalı and Sarı Hasebi varieties respectively. β -sitosterol (83.08-88.21%), Δ-5-avenasterol (4.82-6.97%) and campesterol (2.28-3.43%) were identified as the main sterol components. Erythrodiol + uvaol contents of olive oils varied between 2.28 and 3.43% and these values were within the limits established by Turkish Food Codex.

scholarly journals Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Carlos A. Nogueira-de-Almeida ◽  
Geórgia A. De Castro
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Polar Compounds ◽  
Natural State ◽  
No Production ◽  
Olive Oils ◽  
Before And After ◽  
Trans Fa

The objectives were to evaluate the properties of refined (ROO) and extra-virgin olive oil (EVOO) in their natural state (fresh) and after heating, while comparing them with each other and with refined soybean (SBO) and refined sunflower seed oil (SFO). The methodology was designed to simulate, in controlled laboratory conditions, the home-frying process, while evaluating fatty acid profile (fatty acid methyl esters were separated by gas chromatography), concentration of phenolic compounds (Gallic acid dosage), antioxidant activity (DPPH), and production of polar compounds (thin layer chromatography) before and after heating to 200 oC for six minutes. It was observed that, before and after heating, SBO and SFO are rich in polyunsaturated fatty acids (FA) and ROO and EVOO are rich in monounsaturated FA. Fresh or heated, ROO and EVOO do not have trans FA, which are present in SBO and SFO, and increase in SBO after heating (+ 32.8%). The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.

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