Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

Al-Bachir, Mahfouz; Koudsi, Y.

doi:10.17756/jfcn.2019-070

Cited by 2 publications

(1 citation statement)

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“…Methyl palmitoleate content of olive oil was 1.19%. International Oil Council recommends 0.30-3.50% palmitoleic acid in olive oils [93]. Compound is not detected in every variety of rice, and strong genetic associations were identi ed for methyl palmitoleate [94].…”

Section: Fatty Acid Pro Lesmentioning

confidence: 99%

A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

Pirnia,

Dağıstan,

Sarıkaya

et al. 2024

Preprint

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Rice dish is a complex food item with different dimensions affected by variety, cooking technique, and presence of other ingredients together with their interactions. In this study, rice dishes were prepared with Baldo, Osmancik, and Cammeo rice varieties, and with butter, olive oil, margarine, and sunflower oil by Salma and Pilaf cooking techniques. Samples prepared with Osmancik-Salma method-olive oil (O-S-O), Baldo-Pilaf method-olive oil (B-P-O), and Cammeo-Salma method-olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected volatiles in rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate were the common fatty acid components in rice dishes and olive oil. Methyl benzoate and benzaldehyde were quantified in the samples with Salma technique but not in the sample cooked with Pilaf method. Complicated chemical reactions among rice components like Maillard reaction, caramelization reaction, lipid oxidation, thermal degradation, enzymatic/non-enzymatic hydrolysis are closely associated to the cooked rice aroma development. This study is the first study to investigate volatiles, and fatty acid derived compounds of rice dishes cooked with Baldo, Osmancik, and Cammeo varieties with Salma and Pilaf procedure accompanied with sensory evaluation.

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Section: Fatty Acid Pro Lesmentioning

confidence: 99%