scholarly journals Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

2019 ◽  
Vol 2019 ◽  
pp. 1-14 ◽  
Author(s):  
Samira El Qarnifa ◽  
Abderraouf El Antari ◽  
Abdellatif Hafidi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Olive Oil ◽  
Peroxide Value ◽  
Oil Content ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Olive Oils

This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.

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 Cold-pressed cactus pear seed oil: Quality and stability

2021 ◽  
Vol 72 (3) ◽  
pp. e415 ◽  
Author(s):  
M. De Wit ◽  
V.K. Motsamai ◽  
A. Hugo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Oil Content ◽  
Seed Oil ◽  
Oil Quality ◽  
Cactus Pear ◽  
Cold Pressed

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

scholarly journals An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil

2015 ◽  
Vol 146 ◽  
pp. 1-7 ◽  
Author(s):  
Marco Grossi ◽  
Giuseppe Di Lecce ◽  
Marco Arru ◽  
Tullia Gallina Toschi ◽  
Bruno Riccò
Keyword(s):  
Olive Oil ◽  
Peroxide Value ◽  
Electronic System ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Changes in N, K, and Fatty Acid Composition of Black Cumin Seeds Affected by Nitrogen Doses under Supplemental Potassium Application

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Zehra Aytac ◽  
Nurdilek Gulmezoglu ◽  
Tugce Saglam ◽  
Engin Gokhan Kulan ◽  
Ugur Selengil ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Yield ◽  
Oil Content ◽  
Saturated Fatty Acids ◽  
Oil Yield ◽  
Black Cumin ◽  
Potassium Application

This study was carried out to determine the efficiency of nitrogen (N) doses (0, 30, 60, and 90 kg N ha−1) under supplemental potassium (K) application (50 kg K2O ha−1) on black cumin in 2011 and 2012. The results showed that increased N levels resulted in increasing seed yield and N and K contents in seed, while oil content decreased. The seed yield and oil yield were peaked at the doses of 60 kg N ha−1and 50 kg K ha−1. An increase in N doses caused a reduction in oil content regardless of K supply. Saturated fatty acids and oleic acid were slightly increased by K application, while minor changes in linoleic acid were detected. It was concluded that 60 kg N ha−1with supplemental K application should be advised for enhancement in seed yield, oil yield, and N and K contents in seeds of black cumin without significant changes in fatty acid composition.

scholarly journals Integrated evaluation of seed oil composition and yield potential of oil radish as new high-productive biodiesel source

2018 ◽  
Vol 23 ◽  
pp. 24-30 ◽  
Author(s):  
R. Ya. Blume ◽  
G. V. Lantukh ◽  
O. V. Holubets ◽  
S. O. Rakhmetova ◽  
A. I. Yemets ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chromatographic Analysis ◽  
Oil Content ◽  
Biodiesel Production ◽  
Aviation Fuel ◽  
Yield Potential ◽  
Oil Composition

Aim. Main aim of this research was a comparison of fatty acid composition for seed oils from oil radish breeding forms and varieties produced in Natl. Botanical Garden of Natl. Academy of Sciences of Ukraine. Methods. Biochemical analysis of oil content as well as chromatographic analysis of fatty acid composition of oil radish and its genotypes were conducted out. Results. Oil content in seeds of oil radish (Raphanus var. oleifera sativus L.) was determined. The highest oil content was indicated for variety Kyyanochka – 42 %. Basing on chromatographic analysis of fatty acids of oil radish genotypes most optimal fatty acid composition for biodiesel production was identified in Kyyanochka variety due to high content of short-chained and monounsaturated fatty acids and highest oleic (18:1) acid content – 37.89 %. Conclusions. Taking in account results of chromatographic analysis and agronomic productivity the best genotype for biodiesel production were identified: variety Kyyanochka. Chosen genotype could be used for production of light types of biofuel which have potential to be used as additive for aviation fuel according to the optimal fatty acid composition Keywords: Brassicaceae, oil radish, varieties, breeding forms, oil, fatty acids, biodiesel production.

scholarly journals Effect of the Planting Location (Elevation) on the Composition of Fatty Acids in Olive Oil

2019 ◽  
Vol 11 (2) ◽  
pp. 271
Author(s):  
Saleh Mohammad Msallam Al-Shdiefat
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Sea Level ◽  
Acid Composition ◽  
Climatic Environment ◽  
Significant Difference ◽  
Olive Trees ◽  
The Impact

In Jordan there are different environments and altitudes that have an effect on olive oil properties and fatty acid composition, which therefore affect its quality. Taking into account that there are no previous similar studies in this field, this study investigates the ratios and composition of the main fatty acids in mixed olive oil from different areas in Jordan (above and below the sea level); namely the Jordan Valley, Subaihi, Kufranja and Madaba areas where the elevation ranges between (-230 m) below sea level and (+785 m) above sea level. The study measures the impact of the location of olive orchards on the fatty acid composition of olive oil and of its quality. Three olive oil samples were collected from the “Nabali Muhasan” and “Baladi” varieties from each area. They were analyzed in the National Agriculture Research Center (NARC) laboratories using GAS Chromatography. The results showed that the ratios of fatty acids are significantly affected by the degree of above elevation of the olive trees sea level. This confirms the impact of the geographical and climatic environment, which is reflected on the olive oil quality due to differences in the ratios of fatty acids in the four planting areas. This shows that the mean concentration of the fatty acids in the olive oil in these four planting areas is not equal. In general, there is a significant difference in the fatty acid concentrations compared to the standard concentration because of the planting location of olive trees, given that olive oil fatty acids in each location work together in a balanced integrative relationship.

scholarly journals Physicochemical Characteristics, Phenol Content and Fatty Acids of Bitter Almond Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 118-124
Author(s):  
Nabila Bouhadi ◽  
Boualem Chennit ◽  
Farid Chebrouk ◽  
Lilya Boudriche
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Gallic Acid ◽  
Acid Composition ◽  
Wild Plant ◽  
Phenol Content ◽  
Almond Oil ◽  
Bitter Almond

In this study, physicochemical properties, thermal analyze, viscosity, phenol content and fatty acid composition were investigated. The plant material used comes from a wild plant growing in the wilaya of Béjaïa (Algeria).  Almonds oil is considered functional foods for the presence of polyphenols compounds. The physicochemical parameters of the bitter almond oil were: the acidity values vary from 1.389 to 3.559%, peroxide index 19.538meq of active oxygen/ kg of oil, rancimat test PI=15h, total polyphenols= 0.137mg Gallic acid/mg bitter almond oil. The profile of the viscosity of the oils confirming that oil analyzed was Newtonian in nature. The TG/DTG curves showed bitter almond oil thermally stable consistent with the result of oxidative induction time. The fatty acid composition of bitter almond oil reveals the presence of the following fatty acids: gallic acid; hydrobenzoic acid. Catechic acid, isovanilic acid, vanilic acid, salicylic acid, myricetin, quercetin, anthrone and oxacil acid. Of which gallic acid is the majority. The physicochemical properties of the bitter almond oil indicated that it is promotes use in cosmetics and suggested its suitability for industrial purposes. 

scholarly journals Qualitative properties of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility in Bitola region (Macedonia)

2017 ◽  
Vol 33 (1) ◽  
pp. 91-102
Author(s):  
Dijana Blazhekovikj-Dimovska ◽  
Biljana Sivakova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Chemical Composition ◽  
Oncorhynchus Mykiss ◽  
Acid Composition ◽  
Microbiological Analysis ◽  
Qualitative Properties ◽  
Rainbow Trout Oncorhynchus Mykiss

The main goal of this research was to determine the qualitative properties of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility - salmonid fishpond Strezhevo which is situated in Bitola region (Republic of Macedonia). The qualitative properties of the rainbow trout are established by determination of the chemical and the fatty acid composition of the fish meat, the energy value of the meat and the microbiological analysis for the total number of microorganisms on fish skin and presence of Salmonella sp. and Listeria monocytogenes. The main purpose of the research produced additional analyzes that determine the physical - chemical properties and also a microbiological analysis of the water in which the rainbow trout resides, the chemical composition of feed used for feeding of the rainbow trout, the condition factor (CF) and the feed conversion. The results obtained during the examination of the chemical composition of the rainbow trout meat from the fishpond Strezhevo determined the mean value of 74.533% water, 20.600% protein, 3.366% fat and 1.38% ash. The energy value of the meat was 484.635 kJ/100 g. Considering the results of the fatty acid composition of the rainbow trout from the fishpond Strezhevo, it can be concluded that the content of the saturated fatty acids (SFA) is 20.303%, the monounsaturated fatty acids (MUFA) is 52.359% and the polyunsaturated fatty acids (PUFA) is 27.268%. In terms of the amount of n-6 fatty acids, it is 20.180%, while the amount of n-3 is 7.088%.

Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry

2014 ◽  
Vol 49 (9) ◽  
pp. 840-849 ◽  
Author(s):  
Angelo Faberi ◽  
Rosa Maria Marianella ◽  
Fabio Fuselli ◽  
Alessandro La Mantia ◽  
Felice Ciardiello ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Isotopic Ratio ◽  
Virgin Olive Oils ◽  
Olive Oils

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.

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