Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Al-Bachir, Mahfouz; Sahloul, H.

doi:10.1080/10942912.2016.1243557

Cited by 27 publications

(13 citation statements)

References 28 publications

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“…[2][3][4] Approximately 77% of olive oil is mono-unsaturated fatty acids such as oleic acid. [5][6][7] In addition, olive oil contains saturated fatty acids (~14%), polyunsaturated fatty acids (~9%), alpha-tocopherol, and vegetable mucilage. [5,6] Moreover, olive oil contains several potent bioactive compounds such as antioxidant polyphenols (oleuropein [8,9] , hydroxytyrosol [10,11] , and tyrosol [12,13] ), antioxidant flavonoids (luteolin [14,15] and apigenin [16,17] ), and other bioactive organic molecules, including squalene.…”

Section: Introductionmentioning

confidence: 99%

Semen quality as affected by olive oil

Banihani

2017

International Journal of Food Properties

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Various studies have investigated the effects of olive oil on semen quality and sperm physiology. This review systematically discusses and summarises the link between olive oil and semen quality. To achieve this contribution, we searched the PubMed, Scopus, Web of Science, and Google scholar databases for articles and reports published in English (as full articles or abstract only) from September 1975 through February 2017 using the key words "olive oil" and "sperm". Certain interrelated articles were also considered. In summary, olive oil appears to preserve semen quality in in vivo systems. This result seems to be applicable in humans, but requires additional confirmation in clinical trials. Meanwhile adding olive oil to seminal fluid in vitro seems not to be favorable to sperm parameters. The mechanisms by which olive oil preserves semen quality are through enhancing gonadal function, reducing the level of oxidative injury and lipid peroxidation, and improving nitric oxide signaling.

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Section: Introductionmentioning

confidence: 99%

Semen quality as affected by olive oil

Banihani

2017

International Journal of Food Properties

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“…The PUFA are the substrates of enzymes that generate volatile compounds responsible for oil aroma [ 39 ] but have also been found to contribute to the rancidification of oils [ 40 ]. The MUFA / PUFA ratio holds great importance because of its effects on the nutritional properties, oxidative stability, and organoleptic characteristics of olive oils [ 41 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

et al. 2020

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Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food

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“…The main fatty acids in SKOO are: palmitic acid (C16:0) (13.11-15.89%); stearic (C18:0) (2.19-3.83%); oleic acid (C18:1) (68.94%), (68.15-72.64%); linoleic acid (C18:2) (7.65-12.51%); Linolenic acid (C18:3) (0.41-1.09%.) (Al-Bachir & Sahloul, 2017;Al-Bachir & Koudsi, 2016).…”

Section: Basic Quality Parameters Of Investigated Virgin Olive Oilsmentioning

confidence: 99%

“…It is an important oil that has a high nutrition value (Gonzalez, Aparicio-Ruiz, & Aparicio, 2008). Olive oil contains unsaturated fats in the form of poly unsaturated fatty acids and mono unsaturated fatty acids which are good for health (Al-Bachir & Sahloul, 2017;Al-Bachir & Koudsi, 2016). Due to its higher price, virgin olive oil is often adulterated with cheaper vegetable oils (Nikolova, Eftimov, Antova, & Brabant, 2013).…”

Section: Introductionmentioning

confidence: 99%

Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

Al-Bachir

Othman

2019

IJFS

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The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ∆K and R (K232/K270) values). This study revealed that the quality indexes, including AV, PV, K232, K270 and ∆K values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ∆K values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ∆K values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

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Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Cited by 27 publications

References 28 publications

Semen quality as affected by olive oil

Semen quality as affected by olive oil

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

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