Comparison of chufa and olive oils

Linssen, J.P.H.; Kielman, Gabe M.; Cozijnsen, J.L.; Pilnik, W.

doi:10.1016/0308-8146(88)90103-3

Cited by 36 publications

(35 citation statements)

References 2 publications

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“…Hazelnut (Corylus avellana [80,105]), macadamia nut (Macadamia tetraphylla [106]), avocado (Persea americana [107]), apricot kernel (Prunus armeniaca [108]), chufa (Cyperus esculentus [109]) and adjouaba (Haematostaphis barteri [110]) oils possess similar FA profiles.…”

Section: Mufa Subclass (>60%)mentioning

confidence: 96%

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois

Breton

Linder

et al. 2007

Euro J Lipid Sci & Tech

560

368

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Fatty acid profiles of 80 vegetable oils with regard to their nutritional potentialThe current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly a-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products. A fatty acid is a hydrocarbon chain, saturated or not, with a methyl group at one end (n), and a carboxylic function at the other (D). An SFA, as its name suggests, possesses an alkane-like structure with a fully saturated hydrocarbon chain, while a MUFA has one double bond, and a PUFA several ones, with these double bonds being naturally in cis configuration [2]. KeywordsVegetable oils are mainly triacylglycerols, made by esterification of three FA on the glycerol skeleton [3]. The three positions are not equivalent when it comes to bioavailability, and a fortiori to health. Indeed, the sn-2 position is conserved during the whole digestive process, which explains why in natural fats and oils the most physiologically important FA are esterified on the sn-2 position [4-6].In vegetable sources, unsaturated FA are mainly esterified on this important sn-2 position [7].Among PUFA, the most important families are the wellknown n-3 and n-6 fatty acids [8]. These two families are similar as they both comprise a precursor, namely ALA for the n-3 and linoleic acid (LA) for the n-6 family ( Fig. 1), and terminal products obtained by a succession of elongations and desaturations during the metabolism, the two groups of FA sharing the same long-chain converting enzymes [2]. These compounds are said to be essential because the human body is unable to synthesize them, although it can metabolize them to longer-chain derivatives. So the diet must cover the organism need for theseThus, a competition exists between n-3 and n-6 FA, with an excess of one group causing a significant decrease in the conversion yield of the other (Fig. 2) (LA, bottom), showing the double bonds in the hydrocarbon chain. The numbers represent the carbon atoms bearing a ...

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Section: Mufa Subclass (>60%)mentioning

confidence: 96%

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois

Breton

Linder

et al. 2007

Euro J Lipid Sci & Tech

560

368

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“…It has been reported that the major fatty acid present at the sn-2 position of triacylglycerols of chufa tuber oil was oleic acid, similar to olive oil, although no information was available regarding the fatty acid composition of chufa tuber oil at the sn-1 and sn-3 positions [1].…”

Section: Sirmentioning

confidence: 99%

“…The chufa tuber is regarded as a novel food lipid resource due to its substantial oil content, almond-like flavor, and ease of cultivation [1,2]. Chufa tubers contain 17-25% oil on a dry weight basis.…”

Section: Sirmentioning

confidence: 99%

Stereospecific Analysis of Fatty Acid Composition of Chufa (Cyperus esculentus L.) Tuber Oil

Kim¹,

Yoon

2007

J Americ Oil Chem Soc

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“…Complete TAG have been previously published to be composed mainly of OOO (27-33%) and POO (25%), POL (18.7%), OLL (13.8%) and PLL (13.7%) [34]. Chufa oil is a valuable source of vitamin E and its derivatives [35,36]; studies showed the possibility to use chufa oil as biofuel [6].…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

Bail

Stuebiger

Unterweger³

et al. 2009

Euro J Lipid Sci & Tech

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Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold-pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long-chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C 52 and C 54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as 'fingerprints' of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.

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Comparison of chufa and olive oils

Cited by 36 publications

References 2 publications

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Stereospecific Analysis of Fatty Acid Composition of Chufa (Cyperus esculentus L.) Tuber Oil

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

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