Acylglycerol and Fatty Acid Components of Pulp, Seed, and Whole Olive Fruit Oils. Their Use to Characterize Fruit Variety by Chemometrics

Ranalli, A.; Pollastri, Luciano; Contento, Stefania; Loreto, Giuseppina Di; Iannucci, Emilia; Lucera, Lucia; Russi, Francesca

doi:10.1021/jf011506j

Cited by 68 publications

(68 citation statements)

References 16 publications

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“…Olive oil is mainly a source of oleic acid (> 70% of total FAs) and shows the lowest content in linoleic acid compared to the other oils analysed in this study. Overall, our results regarding this oil are within the range of French and Greek olive cultivars FA composition (Ollivier et al, 2006(Ollivier et al, , 2003Boskou, 2002), but slightly lower than Italian, Korean, and Japanese olive oils regarding 16:0 and 18:2 n-6 contents and slightly higher for 18:3 n-3 content (Lee et al, 1998;Mannina et al, 2003;Ranalli et al, 2003). Our results are in accordance with specifications of trade standards for olive oils as defined by the International Olive Oil Council (IOOC).…”

Section: Fatty Acid Composition Of Vegetable Oilssupporting

confidence: 88%

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

Vingering

Oseredczuk

Chaffaut

et al. 2010

OCL

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The increasing concern for consumed fat by western populations has raised the question of the level and the quality of fat intake, especially the composition of fatty acids (FA) and their impact on human health. As a consequence, consumers and nutritionists have requested updated publications on FA composition of food containing fat. In the present study, fourteen different kinds of edible oils (rapeseed, olive, hazelnut, argan, groundnut, grape seed, sesame, sunflower, walnut and organic walnut, avocado, wheat germ, and two combined oils) were analysed for FA determination using a BPX-70 60 m highly polar GC column. Oils were classified according to the classification of Dubois et al. (2007Dubois et al. ( , 2008. Monounsaturated FA (MUFA) group oils, including rapeseed, olive, hazelnut, and avocado oils, contained mainly oleic acid (OA). Groundnut and argan oils, also rich in MUFA, showed in addition high linoleic acid (LA) contents. In the polyunsaturated (PUFA) group, grape seed oil presented the highest LA content while sunflower, sesame, and wheat germ oils showed noticeable MUFA amounts in addition to high PUFA contents. Walnut oils, also rich in LA, showed the highest linolenic acid (ALA) content. The n-6/n-3 ratio of each oil was calculated. Trans-FA (TFA) was also detected and quantified. Results were compared with the data published during the past decade, and the slight discrepancies were attributed to differences in origin and variety of seed-cultivars, and in seed and oil processes.

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Section: Fatty Acid Composition Of Vegetable Oilssupporting

confidence: 88%

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

Vingering

Oseredczuk

Chaffaut

et al. 2010

OCL

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“…The chemical information subserves a better visualization of similarity between samples and infers about possible differences promoted by the variables in the study. [29][30][31] The fatty acid contents found on different samples of babassu oils obtained by chromatographic analysis were submitted to the PCA method. Initially, the numbers of principal components (PCs) that describe the original data were selected based on the percentage of variance explained.…”

Section: Resultsmentioning

confidence: 99%

Extraction and evaluation of fatty acid compositon of Orbignyaphalerata martius oils (arecaceae) from Maranhão State, Brazil

Santos¹,

Silva²,

Araújo³

et al. 2013

J. Braz. Chem. Soc.

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A composição de ácidos graxos de seis amostras de Orbignya phalerata de diferentes cidades do estado do Maranhão foi estudada. Os óleos foram extraídos utilizando extrator Soxhlet por duas metodologias e a composição de ácidos graxos foi avaliada por cromatografia gasosa-espectrometria de massas (CG-EM). O teor da fração de lipídios revelou que o solvente usado influencia na extração, sendo a maior porcentagem obtida com hexano. O teor de lipídios variou de 62,46-67,45%, com predominância de ácidos graxos saturados (80,32-87,80%), principalmente ácido láurico (C12:0) com percentual de 44,86-52,15%. A análise multivariada mostrou a distribuição das amostras de O. phalerata em três regiões distintas e sugere que a composição química dos óleos pode estar associada com a sua localização geográfica. Estes dados mostram o conhecimento da biodiversidade de ácidos graxos de O. phalerata entre as diferentes regiões do estado do Maranhão.The fatty acid composition of six Orbignya phalerata samples of different cities from Maranhão State (Brazil) was studied. The oils were extracted by two methods using Soxhlet extractor and the fatty acid composition was evaluated by gas chromatography-mass spectrometry (GC-MS) analysis. The lipid fraction content showed that the solvent used influences lipid extraction, the highest percent was obtained with hexane. Lipid content ranged from 62.46-67.45%, with predominance of saturated fatty acids (80.32-87.80%), mainly lauric acid (C12:0) with 44.86 to 52.15%. Multivariate analysis showed the distribution of O. phalerata samples into three distinct regions and suggests that the oil chemical composition may be associated with their geographic location. These data show knowledge of the biodiversity of O. phalerata fatty acids among the different regions of the Maranhão State (Brazil). The babassu fruits are oval and elongated weighing 90-280 g. The fruit contains epicarp (11% in mass), mesocarp (23% in mass) and endocarp (59% in mass) with 3-4 nuts (7% in mass), which are rich in triacylglycerols (> 60% in mass), with predominance of lauric acid (C12:0) and minerals (Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Sr and Zn). 2,3 The babassu nut is one of the non-timber products that stood out the most out in production value, concentrating the total of extractive production in the Brazilian Northeast (99.4%), making the Maranhão State the largest producer of babassu nuts, corresponding to 54.6% of national output in 2010. 4 According to the Brazilian Agricultural Research Corporation (EMBRAPA), 5 the economic potential of babassu fruits, especially its nuts, as well as its oil, is largely used in pharmaceuticals, cosmetics, food and medicinal uses. Souza et al. 6 reported that in the traditional medicine of Northeast Brazil, babassu-derived products are mainly used in some diseases, such as inflammation process. Although, babassu oil presents several industrial applications, for example biodiesel production, 7 the chemical knowledge is necessary to ensure quality and better exploitation of biomass. Keywo...

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“…The OM is a by-product of the olive oil mill extraction process. It is rich in lipids (73% oleic acid, 13% palmitic acid, and 7% linoleic acid), making it an economic ingredient for the livestock industry (Ranalli et al, 2002;Tufarelli et al, 2013). The fatty acid composition of poultry diet is highly effective not only in successful broiler chicken rearing, but also in the lipid composition of meat (Wood et al, 2008;Cherian, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of olive meal and supplemental enzymes on performance traits, blood biochemistry, humoral immunity response and caecal microbiota of broilers

Sateri¹,

Seidavi²,

Bouyeh³

et al. 2017

SA J. An. Sci.

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This study investigated the growth performance, carcass characteristics, blood biochemistry, humoral immunity and caecal microbiota of broiler chicks fed 0, 2, 4, 6, and 8% olive meal (OM) in diet. In addition, this study investigated the use of enzymatic feed supplements (β-glucanase, phytase and hemicellulase) to enhance digestibility of high fibre diets. At the end of the feeding period (42 days), there were no significant differences among dietary groups on broiler growth performance, including bodyweight (BW) and bodyweight gain (BWG), feed intake (FI), and feed conversion efficiency (FCE). The evaluated carcass traits and meat cuts (breast, drumsticks and wings) did not vary among dietary treatments. Although some minor differences were observed in blood albumin and cholesterol concentrations among groups, the cecum microbiota did not differ in broilers. Antibody titers following vaccinations against infectious bronchitis virus (IBV) and Gumboro disease were higher in birds fed 4% OM. Adding supplemental enzymes to diet had minimal effect on the parameters. Findings from this study support the literature, which suggests that OM is a suitable feed byproduct in broiler diets. Moreover, including OM in poultry rations has the potential to provide an economic and environmentally friendly alternative to traditional diets. Finally, the current trial identified that the addition of enzymes was not necessary to achieve optimal productive performance in broiler fed diet containing OM. ______________________________________________________________________________

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Acylglycerol and Fatty Acid Components of Pulp, Seed, and Whole Olive Fruit Oils. Their Use to Characterize Fruit Variety by Chemometrics

Cited by 68 publications

References 16 publications

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

Extraction and evaluation of fatty acid compositon of Orbignyaphalerata martius oils (arecaceae) from Maranhão State, Brazil

Effect of olive meal and supplemental enzymes on performance traits, blood biochemistry, humoral immunity response and caecal microbiota of broilers

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