scholarly journals Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5428
Author(s):  
Aziz Bouymajane ◽  
Yassine Oulad El Majdoub ◽  
Francesco Cacciola ◽  
Marina Russo ◽  
Fabio Salafia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Principal Component ◽  
Fluorescence Detector ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Beni Mellal

Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg−1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg−1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg−1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg−1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg−1), followed by α-tocotrienol (2.5 mg kg−1), γ-tocopherol (4.5 mg kg−1) and β-tocopherol (1.9 mg kg−1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).

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 Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization

2021 ◽  
Author(s):  
Fatma Chtourou ◽  
Enrico Valli ◽  
Amir Ben Mansour ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Principal Component ◽  
Component Analysis ◽  
Tocopherol Content ◽  
Good Discrimination ◽  
Virgin Olive Oils ◽  
Sidi Bouzid ◽  
Olive Oils

AbstractSeveral compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli cultivated in Sidi Bouzid, were studied. To the best of our knowledge, this is the first study focusing on the chemical composition of virgin olive oils (VOO) from Sidi Bouzid. Significant differences were found between varieties from Sidi Bouzid and Gafsa in monounsaturated saturated fatty acid levels, some volatile compounds and γ-tocopherol amounts. Notably, Tounsi and Baldi VOOs showed the highest six carbon atoms alcohol contents, whereas Neb Jmel VOO revealed the highest aldehyde six carbon atoms content. Fatty acid composition, as well as tocopherol content, showed differences among different VOO. Principal component analysis and hierarchical component analysis on polar phenols, fatty acids, tocopherols and volatiles data evidenced a good discrimination among oils from the different investigated varieties.

scholarly journals Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous VarietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosana

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Carlo I. G. Tuberoso ◽  
Igor Jerković ◽  
Marialuce Maldini ◽  
Gabriele Serreli
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Peroxide Value ◽  
Total Phenol ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Spectrophotometric Methods ◽  
Olive Oils ◽  
Quality Aspects

Extra virgin olive oils (EVOOs) from the fruits of Italian autochthonous varietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosanawere investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45%) and of peroxide value (≤6.22 mEq O2/kg). There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed thatBosanaoil was characterized by the highestα-tocopherol level (213.3 ± 55.4 mg/kg). Chlorophylls, carotenoids, and total phenol (TP) contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+assays) of the oils hydrophilic fractions (HFs) were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed:Bosanaoil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg) and it contained the highest TPs amount (335.20 ± 121.34 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating inBosanaoil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg) and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg). In summary, all the four varieties showed good characteristics for the use as quality EVOO.

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

scholarly journals Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke

2020 ◽  
Vol 82 (2) ◽  
pp. 124-130
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Biochemical Composition ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Total Phenolic ◽  
Consumer Market ◽  
Triton X

The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews

scholarly journals High-Throughput Chemometric Quality Assessment of Extra Virgin Olive Oils Using a Microtiter Plate Reader

Sensors ◽  
2019 ◽  
Vol 19 (19) ◽  
pp. 4169
Author(s):  
Huihui He ◽  
Weiying Lu
Keyword(s):  
Quality Assessment ◽  
High Throughput ◽  
Latent Variables ◽  
Scatter Correction ◽  
Principal Component ◽  
Microtiter Plate ◽  
Food Ingredients ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Plate Reader

A commercially available microtiter plate reader was applied as a high-throughput counterpart of ultraviolet-visible (UV–Vis) spectrophotometer to identify the producing location of extra virgin olive oils (EVOOs). Multiplicative scatter correction and the first derivative was used to denoise the UV–Vis spectra and eliminate the effects of background drift. The spectra were analyzed using chemometrics methods including the principal component analysis (PCA) and the partial least squares-discriminant analysis (PLS-DA). The PLS-DA model on full spectra using 5 latent variables showed a classification accuracy of 97.92% by cross-validation. The overall results demonstrated that the use of a UV–Vis spectrophotometer based on the microtiter plate reader combined with chemometrics can be applied to the quality assessment of EVOOs. It is demonstrated that the microtiter plate reader can be a high-throughput tool in the quality assessment of food ingredients.

scholarly journals Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 330 ◽  
Author(s):  
Deborah Pacetti ◽  
Maria Chiara Boarelli ◽  
Rita Giovannetti ◽  
Stefano Ferraro ◽  
Paolo Conti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Analysis ◽  
High Performance ◽  
Principal Component ◽  
Tocopherol Content ◽  
Volatile Fraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Marche Region ◽  
Total Antioxidant

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils

2013 ◽  
Vol 35 (9) ◽  
pp. 2801-2812 ◽  
Author(s):  
Boutheina Gargouri ◽  
Sonda Ammar ◽  
Akram Zribi ◽  
Amir Ben Mansour ◽  
Mohamed Bouaziz
Keyword(s):  
Phenolic Compounds ◽  
Quality Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Growing Region
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