Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

Rizwan, Sabeena; Benincasa, Cinzia; Mehmood, Khalid; Anjum, Shaista; Mehmood, Zahid; Alizai, Ghulam Hussain; Azam, Muhammad; Perri, Enzo; Sajjad, Ashif

doi:10.5650/jos.ess18150

Cited by 17 publications

(7 citation statements)

References 25 publications

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“…9 and higher linoleic acid contents 18:2, 9.7 . The obtained results agreed with the previous reports for olive oil 28 . As the temperature of planting region was higher, the oleic acid 18:1 content was less, and the contents of palmitic 16:0 and linoleic 18:2 acids were increased.…”

Section: Fatty Acid Compositionsupporting

confidence: 93%

Effects of Cultivars and Geography in China on the Lipid Characteristics of Camellia oleifera Seeds

Zeng

Endo

2019

J. Oleo Sci.

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Section: Fatty Acid Compositionsupporting

confidence: 93%

Effects of Cultivars and Geography in China on the Lipid Characteristics of Camellia oleifera Seeds

Zeng

Endo

2019

J. Oleo Sci.

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“…Within these compounds, several minor fatty acids were also detected such as stearic (C18:0), linolenic (C18:3), gadoleic (C20:1), palmitoleic (C16:1), and arachidic (C20:0) acids. The qualitative characterization of Ouslati and Chemlali acids composition was in agreement with those listed in the literature . However, the quantitative characterization of studied cultivars differed from the other olive varieties.…”

Section: Resultssupporting

confidence: 87%

Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of Ouslati and Chemlali Olive Fruits

Sakouhi

Saadi

Luigi

et al. 2019

Euro J Lipid Sci & Tech

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The characterization of both volatiles and fatty acids of Tunisian olive varieties (Ouslati and Chemlali) is achieved in order to understand their correlation with the aroma accumulation via the lipoxygenase (LOX) pathway. The main identified volatiles in both crushed pulps and crushed stones are hexanal, E‐(2)‐hexenal, (Z)‐3‐hexen‐1‐ol, 1‐hexanol, and hexyl acetate. With regard to their fatty acid composition, results show that both de‐stoned (DOO) and conventional (COO) olive oils contain mainly unsaturated fatty acids. The results also show that oleic acid (C18:1) is the main fatty acid in both DOO and COO. Meanwhile, linoleic acid (C18:2) is present in a relatively higher percentage (5.2% and 19.8%, respectively, for Ouslati and Chemlali DOI) than linolenic fatty acid (C18:3) (<2%). The analysis of volatiles shows that more than 80% of total LOX‐compounds from both crushed pulps and crushed stones have linolenic acid as synthesis precursor despite its lower level (2%). Moreover, the contribution of olive parts in generating aroma is much higher in crushed pulps (more than 80%) than in crushed stones, which explains the fact that DOO, extracted from crushed pulps, contains the dominant amount of volatiles. Therefore, the obtained results promote both the consumption and the marketing of DOO. Practical Applications: The aroma and the organoleptic properties of olive oil are strictly correlated with both the olives quality and the extraction techniques used. Many technologies are developed to extract olive oil with highest quality. De‐stoned olive oil extraction process is one of these technical procedures. In the present work, the characterization of volatiles in pulp and stone separately provides important information about the contribution of olive constitutive parts on the accumulation of olive oil aroma during the oil extraction process.

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“…Principal component analysis (PCA), a multivariate statistical technique, analyzes a data table representing observations depicted by many dependent variables which are inter-correlated. Its purpose is to extract the significant information from the data table and to express this information as a set of new orthogonal variables called principal components [31]. The Euclidean plot obtained from the PCA is displayed in Fig.…”

Section: Principal Component Analysismentioning

confidence: 99%

Phytochemistry and Antimicrobial Activities of Different Varieties of Banana (Musa Acuminate) Peels Available in Quetta City

Bashir¹,

Hassan²,

Mushtaq³

et al. 2021

Pol. J. Environ. Stud.

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In some fruits, peels contain higher vitamins, better biological activities, minerals and essential nutrients than other parts [1-3]. Banana fruit is highly nutritious possessing essential phytonutrients such as phenolic compounds, biogenic amines, carotenoids, flavonoids, vitamins and several minerals having many therapeutic benefits [4]. Apart from nutritive values, banana fruit also contains medicinal values such as pulp and peel that have antibiotic and antifungal components. The peel constituting approximately 40% of banana weight, has high proteins, essential amino acids, water content, dietary fiber and polyunsaturated fatty acids [5, 6]. Banana peel is also used as a bio-sorbent to remove toxic elements from water [7, 8] due to its availability,

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Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

Abstract: INTRODUCTION Olive is considered the most important tree fruit crop in the world, especially in Mediterranean countries due to its oil production. The most popular variety among 30 species of Olea which is abundantly found in the Mediterranean region is Olea europaea L.

Cited by 17 publications

References 25 publications

Effects of Cultivars and Geography in China on the Lipid Characteristics of <i>Camellia oleifera</i> Seeds

Effects of Cultivars and Geography in China on the Lipid Characteristics of <i>Camellia oleifera</i> Seeds

Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of Ouslati and Chemlali Olive Fruits

Phytochemistry and Antimicrobial Activities of Different Varieties of Banana (<i>Musa Acuminate</i>) Peels Available in Quetta City

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