Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

Boudour-Benrachou, Nora; Plard, Jérôme; Pinatel, Christian; Artaud, Jacques; Dupuy, Nathalie

doi:10.17140/aftnsoj-3-138

Cited by 13 publications

(4 citation statements)

References 6 publications

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“…Polyunsaturated fatty acids content was highest in Zebboudj oil mainly due to the high content of linoleic acid. The percentages of fatty acids in our work are very close to those of other Algerian cultivars [28]. Our results in the concentrations of palmitic acid, linoleic acid, and α-linolenic are also in agreement with those reported in other studies about Chemlal Algerian olive oil [29].…”

Section: Fatty Acid Compositionsupporting

confidence: 92%

Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

et al. 2020

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In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography—mass spectrometry (GC-MS) was used to identify olive oil fatty acids profile, while the individual phenolic compounds were assessed by ultra-high-performance liquid chromatography–electrospray ionization–high-resolution mass spectrometry (UHPLC-HESI-MS). To verify the antioxidant capacity, five in vitro free radical assays were used. Questionable values of particular physico-chemical parameters, such as the high value of free acidity and the low concentration of monounsaturated fatty acids in oil from the Zebboudj cultivar, indicate that improvements in olive cultivation and oil production practices are needed. Gelb Elfarroudj, Tefahi, and Manzanilla oils contain quantities of monounsaturated fatty acids in accordance with EU regulations. The oil obtained from the Zebboudj cultivar is not usable for food purposes due to the high value in free acidity and the low concentration of monounsaturated fatty acids. Tefahi and Manzanilla cultivars have given oils with the best antioxidant activity as compared to other studied cultivars; this is attributable to their composition in bioactive phenolic compounds, such as secoiridoids, which play an important role in human health as scavengers of free radicals. The results are interesting for producers and consumers to promote the culture of olive oils derived in particular from the Tefahi cultivar. However, in order to improve the health qualities of this oil, the agronomic techniques essentially linked to the time of harvesting of the olives destined for oil production must be improved.

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Section: Fatty Acid Compositionsupporting

confidence: 92%

Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

et al. 2020

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“…However, the new available data, display the best fitting so far obtainable (Figure 4) concerning the measurements of mono-unsaturated (O + V + PO), saturated (P + S), di-unsaturated (L) and tri-unsaturated (Ln) fatty esters. The average V contribution is around 3% and it is consistent with previous NMR [23] and GC-FID [26] analyses; on the other hand, we think that MARA-NMR is the most versatile method suitable for serial processing of several samples and data. We think that this remarkable parameter in EVOOs cannot be ignored, since it is not constant by shifting from sample to sample, therefore it could assess specific features of different food products.…”

Section: Resultssupporting

confidence: 89%

Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

Rotondo

Torre

Dugo

et al. 2020

Foods

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(1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-NMR. (2) Methods: Any EVOO 13-carbon NMR (13C-NMR) profile displayed inconsistent signals. This mismatch was resolved by comparing NMR data to the official gas-chromatographic flame ionization detection (GC-FID) experiments: the analyses concerned many EVOOs but also the “exotic” Capparis spinosa oil (CSO). (3) Results: NMR and GC-FID evidenced the overwhelming presence of cis-vaccenic esters in the CSO and, more importantly, cis-vaccenic 13C-NMR resonances unequivocally matched the misunderstood 13C-NMR signals of EVOOs. The updated assignment revealed the unexpected relevant presence of cis-vaccenic ester (around 3%) in EVOOs; it was neglected, so far, because routine and official GC-FID profiles did not resolve oleic and cis-vaccenic signals leading to the total quantification of both monounsaturated fatty esters. (4) Conclusions: The rebuilt MARA-NMR and GC-FID interpretations consistently show a meaningful presence of cis-vaccenic esters in EVOOs, whose content could be a discrimination factor featuring specific cultivar or geographical origin. The study paves the way toward new quantification panels and scientific research concerning vegetable oils.

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“…[ 60 ] Interestingly, an isomer of oleic acid (C18:1ω7), the cis ‐vaccenic acid, was detected in Dritta oils, with a peak at the 30th October (2.67 ± 0.37%) and values within the range found by different authors for the same compounds in different olive oils. [ 61–64 ] The differentiation of the structural (position) isomers of fatty acids in C18 provide a better knowledge of the chemical composition of olive oil and can be of great interest in studying their nutritional impact [ 63 ] or as a discrimination factor featuring specific cultivar or geographical origin. [ 64 ] No significant variations were found during ripening for the other fatty acids.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars

Flamminii

Marone

Neri

et al. 2021

Euro J Lipid Sci & Tech

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Despite the fact that Italy holds the most important olives heritage in the world, with about 800 cultivars, most of them are still underestimated, in particular those from Abruzzo, a region located in the center of the peninsula. The aim of this work is to study the changes in quality parameters of olive fruits and related oils of two autochthonous Abruzzo olive cultivars, Tortiglione and Dritta during ripening (from September to November 2017). Both cultivar and ripening time affect the chemical parameters of olive fruits. Results highlight an increasing trend of the oil content with final values, based on fresh matter, of 38.7 ± 0.3% and 38.1 ± 0.9% for Tortiglione and Dritta, respectively. Olive oils chemical composition is also affected by ripening time and cultivar, with Tortiglione oils resulting generally richer than Dritta oils; on the first sampling time (30th of October) values for total phenolic content, antioxidant activity, and chlorophylls are 803.8 ± 68.2 mg gallic acid equivalent kg−1, 2.7 ± 0.5 mmol trolox equivalent kg−1, and 30.8 ± 1.6 mg pheophytin a kg−1, respectively. Tocopherols seem to be more affected by ripening time than by cultivar, in particular for Dritta. Practical Application: The results on Abruzzo minor olive cultivars indicate that olive fruits and olive oil composition are strongly influenced by both cultivar and ripening time, giving rational indications about the optimal cultivar specific harvesting time and opening interesting opportunities for olive oil producers in a perspective of sustainable production to obtain high quality fruits and oils. The research provides detailed information about Tortiglione and Dritta olive cultivar, useful in the global context of revaluation of Italian minor olive varieties.

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Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

Cited by 13 publications

References 6 publications

Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars

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