Showing papers in "Grasas Y Aceites in 2016"
TL;DR: In this article, the effects of using olive oil as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of p.t. were investigated.
Abstract: The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of p.t.. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated p.t. presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P < 0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides p.t. with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product.
50 citations
TL;DR: The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO2) and pressure systems (hydraulic and screw presses) as discussed by the authors, however, the best industrial performance, but also the worst oil quality is achieved by using solvents.
Abstract: In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO2) and pressure systems (hydraulic and screw presses). The best industrial performance, but also the worst oil quality is achieved by using solvents. Oils obtained by this method cannot be considered virgin oils as they are obtained by chemical treatments. Supercritical fluid extraction results in higher quality oils but at a very high price. Extraction by pressing becomes the best option to achieve high quality oils at an affordable price. With regards chemical composition, almond oil is characterized by its low content in saturated fatty acids and the predominance of monounsaturated, especially oleic acid. Furthermore, almond oil contains antioxidants and fat-soluble bioactive compounds that make it an oil with interesting nutritional and cosmetic properties.
47 citations
TL;DR: In this article, detailed chemical and antioxidant properties of Buriti oil were determined, and the highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%).
Abstract: Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg −1 . α-tocopherol constitutes 48% of the total tocopherol content, followed by γ- tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g −1 oil) and β-carotene (781.6 mg·kg −1 ) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g −1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes.
28 citations
TL;DR: The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes as mentioned in this paper, and the direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative extraction system.
Abstract: The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes. The direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative extraction system. At room temperature conditions solid carbon dioxide evolves directly into the air phase (sublimation), and the direct contact between the cryogen and the olives induces a partial solidification of the cellular water inside the fruits. Since the volume occupied by water in the solid state is higher than that in the liquid state, the ice crystals formed are incompatible with the cellular structure and induce the collapse of the cells, besides promoting the diffusion of the cellular substances in the extracted oil, which is thus enriched with cellular metabolites characterized by a high nutraceutical value. Furthermore, a layer of CO 2 remains over the olive paste to preserve it from oxidative degradation. The addition of solid carbon dioxide to processed olives induced a statistically significant increase in oil yield and promoted the accumulation of tocopherols in the lipid phase, whereas a not significant increase in the phenolic fraction of the oil occurred.
26 citations
TL;DR: In this article, the influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NCl-25% KCL-20% CaCl 2 -10% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacon”.
Abstract: The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl 2 -10% MgCl 2 ; IV: 30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacon” (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control “lacons” (1164 AU_10 6 ·g-1dry matter) than in “lacons” from formulations II, III and IV (817-891 AUx10 6 ·g -1 dry matter). The “lacons” from formulation I showed the highest amounts of aldehydes. The “lacons” from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of “lacon”.
20 citations
TL;DR: The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of ahydrophobic nature, which are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress.
Abstract: This work investigates the role of oleanolic acid (OA), isolated from the olive ( Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and peroxyl radicals, and also exert a strong and non -competitive inhibition of α-glucosidase (IC 50 10.11 ± 0.30 μM). The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of a hydrophobic nature. These are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress, so contributing to preserving insulin signalling. Obesity, insulin resistance and Type 2 Diabetes Mellitus are considered the first pandemics of the 21st century. In this sense, OA might be used in future preventive and therapeutic strategies, as an ingredient in new drugs and functional foods.
16 citations
TL;DR: In this article, the antioxidant properties of EOs were compared with those of α-tocopherol and BHT, and the effect of T. vulgaris and B. persicum essential oil on the oxidation inhibition of VOO was similar to that of BHT.
Abstract: Natural antioxidants are becoming a major focus because natural food ingredients are safer than synthetic types. The aim of this study was to investigate the protective effects of Thymus vulgaris and Bunium persicum essential oils (EO) on the oxidation of virgin olive oil (VOO) during accelerated storage. The antioxidant activities of EOs were compared with those of α-tocopherol and BHT. GC/MS analyses revealed that thymol (28.50%), p-cymene (27.14%), carvacrol (18.36%), and γ-terpinene (4.97%) are the main components of T. vulgaris EO, while cuminaldehyde (32.81%), γ-terpinene (16.02%) and p-cymene (14.07%) are the main components of B. persicum EO. Both EOs provided protection for the VOO, inhibiting the formation of primary and secondary oxidation products although T. vulgaris EO showed greater protection against the oxidation process than B. persicum EO. The effect of T. vulgaris essential oil on the oxidation inhibition of VOO was similar to that of BHT. α-Tocopherol showed no measurable effect on improving the oxidative stability of VOO. This study suggests that T. vulgaris and B. persicum EOs can be used to improve the oxidative stability of VOO.
16 citations
TL;DR: In this paper, the authors proposed a fast and easy method to determine and monitor the dry weight basis (OPDW) in a given orchard, which is the best indicator for the completion of oil accumulation and its consequent reduction in quality thereafter.
Abstract: In modern oil olive orchards, mechanical harvesting technologies have significantly accelerated harvesting outputs, thereby allowing for careful planning of harvest timing. While optimizing harvest time may have profound effects on oil yield and quality, the necessary tools to precisely determine the best date are rather scarce. For instance, the commonly used indicator, the fruit ripening index, does not necessarily correlate with oil accumulation. Oil content per fruit fresh weight is strongly affected by fruit water content, making the ripening index an unreliable indicator. However, oil in the paste, calculated on a dry weight basis (OPDW), provides a reliable indication of oil accumulation in the fruit. In most cultivars tested here, OPDW never exceeded ca. 0.5 g.g –1 dry weight, making this threshold the best indicator for the completion of oil accumulation and its consequent reduction in quality thereafter. The rates of OPDW and changes in quality parameters strongly depend on local conditions, such as climate, tree water status and fruit load. We therefore propose a fast and easy method to determine and monitor the OPDW in a given orchard. The proposed method is a useful tool for the determination of optimal harvest timing, particularly in large plots under intensive cultivation practices, with the aim of increasing orchard revenues.
The results of this research can be directly applied in olive orchards, especially in large-scale operations. By following the proposed method, individual plots can be harvested according to sharp thresholds of oil accumulation status and pre-determined oil quality parameters, thus effectively exploiting the potentials of oil yield and quality. The method can become a powerful tool for scheduling the harvest throughout the season, and at the same time forecasting the flow of olives to the olive mill.
15 citations
TL;DR: In this article, the quality and authenticity of commercial sacha inchi oils were investigated. And the results showed that some commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively.
Abstract: This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana , respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.
14 citations
TL;DR: In this article, the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and α-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach.
Abstract: The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods. In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and α-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and α-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications.
14 citations
TL;DR: In this paper, the performance of polyvinylidene fluoride (PVDF) and polyethersulfone (PES) polymeric membranes in the degumming of the miscella of crude rice bran oil by using a bench-scale tangential filtration module was investigated.
Abstract: Membrane technology has been gaining momentum in industrial processes, especially in food technology. It is believed to simplify processes, reduce energy consumption, and eliminate pollutants. The objective was to study the performance of polyvinylidene fluoride (PVDF) and polyethersulfone (PES) polymeric membranes in the degumming of the miscella of crude rice bran oil by using a bench-scale tangential filtration module. In addition, oil miscella filtration techniques using hexane and anhydrous ethyl alcohol solvents were compared. All membranes showed the retention of phospholipids and high flow rates. However, the best performance was observed using the 50-kDa PVDF membrane in miscella hexane solvent, with a 95.5% retention of the phosphorus concentration (by a factor of 1.4), resulting in a permeate with 29 mg·kg−1 of phosphorus and an average flow rate of 48.1 L·m−2·h−1. This technology can be used as a low-pollution, economical alternative for the de-gumming of crude rice bran oil, being effective in the removal of hydratable and non-hydratable phospholipids, resulting in oils with a low phosphorus content.
TL;DR: The introduction of these genotypes as new cultivars by vegetative propagation may result in a an increase in quality of the walnuts from the high Atlas Mountains of Morocco, and as a seed source for forest walnut propagation in the same region.
Abstract: Protein and oil content, fatty acid composition and tocopherol concentration were determined for two years in the kernel of ten candidate walnut selections from the high Atlas Mountains in Morocco. Considerable variation between genotypes was found for all parameters. The ranges of protein content (11.58–14.5% of kernel dry weight, DW), oil content (54.4–67.48% of kernel DW), oleic (12.47–22.01% of total oil), linoleic (55.03–60.01%), linolenic (9.3–15.87%), palmitic (6.84–9.12%), and stearic (1.7–2.92%) acid percentages, γ-tocopherol (188.1–230.7 mg·kg -1 of oil), δ-tocopherol (23.3–43.4 mg·kg -1 ), and α-tocopherol (8.9–16.57 mg·kg -1 ) contents agreed with previous results obtained from other commercial walnut cultivars. The effect of year was significant for all the chemical components, except for oil content and palmitic acid percentage. Some genotypes showed high oil contents and consistently high values of γ-tocopherol in both years of study. The introduction of these genotypes as new cultivars by vegetative propagation may result in a an increase in quality of the walnuts from the high Atlas Mountains of Morocco, and as a seed source for forest walnut propagation in the same region.
TL;DR: In this paper, the authors investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting and found that the effects of dry-salting on the analyzed parameters were significant (P<0.05).
Abstract: This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP), oxygen radical absorbance capacity (ORAC), and β-carotene bleaching assays. The results showed that the effects of dry salting on the analyzed parameters were significant (P<0.05). It caused a decrease in total flavonoids with a loss rate of 55%. The HPLC analysis of extracts revealed the presence of four flavonoids: rutin, luteolin-7-glucoside, cyanidin-3-glucoside and cyanidin-3-rutinoside. Among the studied cultivars, Azeradj was characterized by high levels of flavonoids. Concerning the antioxidant activity, diverging results were obtained using different antioxidant assays. Overall, the dry salting induced a reduction in the antioxidant activity with variable values depending on the cultivar. Among the used methods, high correlations were found between flavonoid contents and the FRAP assay.
TL;DR: In this paper, the physicochemical characteristics and antioxidant activities of oils extracted from gingerbread plum kernels grown in two different areas (Niger and Guinea) were examined and the results showed that GPKG is more active than GPKN in DPPH radical scavenging, β-carotene and phenolic contents.
Abstract: This study examined the physicochemical characteristics and antioxidant activities of oils extracted from gingerbread plum kernels grown in two different areas (Niger and Guinea). The oil contents were found to be significantly different (P ≤ 0.05); 56% and 60% for gingerbread plum kernels originated from Niger (GPKN) and guinea (GPKG), respectively. GPKG showed the highest levels for physical parameters such as iodine, saponification, free fatty acid, acid and peroxide values when compared with GPKN. The major monounsaturated fatty acid in both GPKN and GPKG was oleic acid (42.46 and 41.43%, respectively) while the polyunsaturated fatty acids consisted of linoleic and arachidonic acid. Arachidonic acid was at higher levels (17.67 and 21.72% in GPKN and GPKG, respectively) than those in common vegetable oils. Results from antioxidant activity essays showed that GPKG is more active than GPKN in DPPH radical scavenging, β-carotene and phenolic contents while GPKN showed the highest values for reducing power and flavonoid. Of the 11 sterol compounds found in this study, 24-hydroxy-24-methyl cholesterol, clerosterol and sitosterol accounted for 68.5% and 66.33% in GPKN and GPKG, respectively. Finally, all tocopherol vitamers (except γ-tocopherol) were present in GPKN and GPKG with α-tocopherol being the main element in both samples.
TL;DR: It can be concluded that milk thistle seed oil has a characteristic sterol pattern comparable to the ones elucidated for olive oil and corn oil.
Abstract: In this study, the total lipid content and sterol compositions were determined during the development of milk thistle seeds. The oil content increased to a maximum value of 36±1.7% and then declined to reach a value of 30.5±0.9% at full maturity. The sterol content of milk thistle seeds was affected by the ripening degree of the seeds. At the early stages of seed maturation, Δ 7 -stigmastenol was the most abundant sterol followed by β-sitosterol. However, at full maturity, β-sitosterol was the most predominant sterol (46.50±0.8%). As the seed developed, campesterol and stigmasterol amounts increased, while Δ 7 -avenasterol content decreased. It can be concluded that milk thistle seed oil has a characteristic sterol pattern comparable to the ones elucidated for olive oil and corn oil. The extracted oil from milk thistle seeds is rich in phytosterols and could be used in food preparation and human nutrition.
TL;DR: Asphodeline species, which are most frequently grown to use the leaves in salads, may also be a good source of seed oil with good nutritional properties and results of a cluster analysis using data on the fatty acid composition are consistent with the taxonomic classification of genus Asphodelines.
Abstract: The fatty acid composition of the seed oil from 13 Turkish Asphodeline species was analyzed. The seed oil content ranged between 0.9% and 4.6%, and included 26 different fatty acids from C 12:0 to C 22:5 . The most abundant saturated, monounsaturated, and polyunsaturated fatty acids were C 16:0 (5.7% to 23.7% of their total fatty acid content), C 18:1ω9 (11.3% to 30.3%), and C 18:2ω6 (49.2% to 66.1%). A. tenuior subsp. tenuiflora , which had the highest content of unsaturated fatty acids, also had the best fatty acid profile from a nutritional point of view. Asphodeline seed oil composition was similar to that of local, related vegetables such as onion seeds. Asphodeline species, which are most frequently grown to use the leaves in salads, may also be a good source of seed oil with good nutritional properties. Results of a cluster analysis using data on the fatty acid composition are consistent with the taxonomic classification of genus Asphodeline .
TL;DR: The main conclusion is that including chestnuts in the diet allows us to obtain healthier dry-cured meat products.
Abstract: The effect of including chestnuts in the formulation of the feed (0, 15 and 25% chestnut) on the fatty acids of dry-cured lacon from Celta pigs was studied. The inclusion of chestnuts decreases the saturated fatty acid content (SFA) and the monounsaturated fatty acid content (MUFA). With regards to the polyunsaturated fatty acids (PUFA), the lacon from animals fed with chestnuts presented higher values of total PUFA, n6 PUFAs and n3 PUFAs. This is related to the fact that chestnut diets had the highest amounts of essential fatty acids (C18:2n6 and C18:3n3), therefore the lacon from chestnut-fed animals also presented higher amounts of these fatty acids. According to nutritional ratios, lacon obtained from chestnut-fed pigs was healthier than the one obtained from pigs fed on commercial feed. The main conclusion is that including chestnuts in the diet allows us to obtain healthier dry-cured meat products.
TL;DR: In this paper, a simple and reliable off-line method for the determination of saturated hydrocarbons (SH) in vegetable oils is presented, which consists of isolation of the fraction by LC on deactivated silver-silica gel and subsequent on-column GC-FID analysis.
Abstract: The aim of this work is to inform about the development of a simple and reliable off-line method for the determination of saturated hydrocarbons (SH) in vegetable oils. SH can be used as markers for fuel or for mineral oil contamination in edible oils and fats. The method consists of the isolation of the fraction by LC on deactivated silver-silica gel and subsequent on-column GC-FID analysis. This stationary phase was prepared avoiding any kind of activation. The method was developed and validated through the participation in both a proficiency test organized by the Joint Research Centre of the European Commission, and a collaborative trial carried out with trained Spanish laboratories according to the standard ISO 5725. Results showed acceptable repeatability and reproducibility values, and Horrat index, being this protocol in use with satisfactory results ever since. The method’s LOQ is 15 mg.kg –1 and its LOD 5 mg.kg –1 , which make it suitable to quantify the 50 mg.kg –1 limit established by the EU, and to detect mineral oil content within the 10–500 mg.kg –1 range. Although other procedures with lower LOD have been developed throughout the years, the use of just regular laboratory equipment such as GC-FID makes the proposed method appropriate for application on a routine basis.
TL;DR: In this paper, the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity are reported. But the results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent.
Abstract: The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent. Sigoise is the least affected variety (12.25%) and Azzeradj from Seddouk the most affected one (94.80%). The phenolic profile shows drastic changes after processing. Hydroxytyrosol is dominant in processed olives (14.42–545.42 mg.100 g-1) while oleuropein is the major phenolic compound in fresh olives (994.27 mg.100 g-1). As a consequence to the loss in phenolic content, substantial reductions in the antioxidant activities of the extracts are noted. They are estimated to be 13.12–92.75% in scavenging activity against the DPPH radical, 37.78–93.98% in reducing capacity, 59.45–97.94% in the hydrogen peroxide radical and 7.26–51.66% in the inhibition bleaching of β-carotene. Among the processed varieties, only Sigoise presented a positive value of RACI (relative antioxidant capacity index).
TL;DR: The effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control).
Abstract: The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains ( Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 AaC. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus , lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives.
Journal Article•
TL;DR: In this article, three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings, and an instrumental analysis was carried out for chemical analyses, such as moisture and pH.
Abstract: The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n), consistency (K) and dynamic moduli (G’ and G’’). No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pas n to 148 - 559 Pas n , even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 10 6 Pa to values around 1.70-2.51 x 10 6 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.
Journal Article•
TL;DR: This book, edited by Prof. Boskou with a long trajectory in the study of olive oil, tries to summarize the broad research carried out on the role of phenolic compounds and, also to a lower extent, to triterpenic compounds present in both olive oil and table olives.
Abstract: The olive oil can be considered one of the main components of the Mediterranean diet. During the last decades, this diet has been the objective of multiple studies and, at present, it is believed to have beneficial effects in human health. Because of that, the olive oil, and also to some extent table olives, have been the objective of many studies trying to identify the bioactive compounds responsible for the beneficial effects of the Mediterranean diet. This book, edited by Prof. Boskou with a long trajectory in the study of olive oil, tries to summarize the broad research carried out. It is mostly focused on the role of phenolic compounds and, also to a lower extent, to triterpenic compounds present in both olive oil and table olives. The book has been divided into 11 chapters. It begins with an introductory chapter entitled “Olive fruit, table olives, and olive oil bioactive constituents”, D. Boskou (30 pages, 99 references). In this chapter Prof. Boskou describes the composition, analysis and beneficial effects of the bioactive constituents of olive fruit components. The second chapter, entitled “Minor bioactive olive oil components and health: key data for their role in providing benefits in humans, M.-I. Covas, M. Fitó and R. de la Torre (22 pages, 76 references), describes the beneficial effects of olive oil components found in large studies such as PREDIMED y EUROLIVE. The next chapter, entitled “Cellular and molecular effects of bioactive phenolic compounds in olives and olive oil”, N. B. Ray, N. T. Lam, R. Luc, N. P. Bonvino y T. C. Karagiannis (39 pages, 203 references), describes the role of olive oil in traditional medicine and the effect of phenolic compounds in several diseases. Chapters 4 and 5 are dedicated to describe different factors that affect the phenolic composition of olive oils. Their titles are: “Olive oil phenolic composition as affected by geographic origin, olive cultivar, and cultivation systems”, R. Malheiro, N. Rodrigues and J. A. Pereira (29 pages, 96 references) and “Effect of fruit maturity on olive oil phenolic composition and antioxidant capacity”, N. Kalogeropoulos and A. C. Kaliora (23 pages and 105 references). The sixth chapter, entitled “From drupes to olive oil: An exploration of olive key metabolites”, A. Termentzi, M. Halabalaki and A. L. Skaltsounis (31 pages, 79 references), describes the use of new analytical procedures, especially HRMS LTQ-Orbitrap, to the study of phenolic compounds. Next chapter, entitled “Research and innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents”, M. L. Clodoveo, S. Camposeo, R. Amirante, G. Dugo, N. Cicero and D. Boskou (37 pages, 135 references), is dedicated to the study of new methodologies that allow to obtain olive oils with a higher content of bioactive compounds. The eight chapter is dedicated to the study of table olives, which are usually richer in bioactive compounds than the olive oil. Its title is “Table olives as sources of bioactive compounds”, D. Boskou, S. Camposeo and M. L. Clodoveo (43 page, 100 references). Chapter 9, entitled “Bioactive phenolic compounds from Olea europea: a challenge for analytical chemistry”, A. M. GómezCaravaca, J. Lozano-Sánchez, M. D. M. Contreras Gómez, A. Segura Carretero and A. Tasmalli (38 pages, 147 references), reviews the different techniques employed to study phenolic compounds, a subject that is also related to the next chapter. This new chapter is dedicated to the study of bioactive compounds by NMR: “Analysis of bioactive microconstituents in olives, olive oil and olive leaves by NMR spectroscopy: an overview of the last decade”, P. Dais and E. Hatzakis (34 pages, 74 references). Finally, the last chapter, entitled “Recovery of high added value compounds from olive tree products and olive processing byproducts”, A.-L. Skaltsounis, A. Argyropoulou, N. Aligiannis and N. Xynos (24 pages, 88 references), describes the uses of the byproducts produced during the elaboration of olive oils and table olives. In summary, a good updated summary of the broad knowledge existing in this subject. It will be of interest to those working in this or related subjects. R. Zamora
TL;DR: In this article, an acid pre-treatment process and a kinetic study for the esterification reaction of Oleum papaveris seminis oil with methanol in the presence of amberlite 120 as a solid catalyst to convert the oil into methyl esters were presented.
Abstract: This paper presents an acid pre-treatment process and a kinetic study for the esterification reaction of Oleum papaveris seminis oil with methanol in the presence of amberlite 120 as a solid catalyst to convert the oil into methyl esters. Response surface methodology (RSM) was applied to optimize the reaction parameters, i.e. reaction time, percentage of the catalyst and volume ratio of methanol to oil. The results revealed that 0.87% w/w of catalyst concentration and 44.70% v/v of methanol to oil ratio provided final free fatty acid (FFA) contents of 0.60% w/w at 102.40 min of reaction time. It proved that the contribution of Amberlite 120 in the esterification of FFA was highly significant. The kinetics of the esterification in Oleum papaveris seminis oil with methanol in the presence of the amberlite 120 catalyst were also investigated to establish the reaction rate constant (k), reaction order, and activation energy. The study was performed under the optimized parameters at three reaction temperatures (50, 55, and 60 oC). The value of k was in the range of 0.013 to 0.027 min-1. The first-order kinetics’ model was suitable for this irreversible FFA esterification with the activation energy of about 60.9 KJ·mol-1.
TL;DR: The fatty acid (FA) composition of total extractable and non extractable with chloroform lipids of C. revoluta pollen was determined and unusual Δ5 polymethylene-interrupted FA, Δ5, 11-octadecadienoic acid was found.
Abstract: The fatty acid (FA) composition of total extractable and non extractable with chloroform lipids of C. revoluta pollen was determined. Among other minor FAs, unusual Δ5 polymethylene-interrupted FA, Δ5, 11-octadecadienoic acid was found. This FA was found in the seed lipids of C. revoluta earlier, but it was discovered for the first time in pollen lipids.
TL;DR: This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.
Abstract: The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.
TL;DR: In this article, a purge and trap-gas chromatography-mass spectroscopy method was used to identify volatile alcohols and esters from subcutaneous fat of Iberian pigs.
Abstract: Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass spectroscopy method, using the same hams throughout the process. During processing time, the subcutaneous adipose tissues of ten hams obtained from five Iberian pigs fed on acorns and pasture were sampled and analyzed once per month. Fifteen alcohols and five esters have been identified. All volatile alcohols detected in this work have been previously identified by other authors on Iberian ham, except 3-buten-2-ol, 5-methyl-3-hexanol and 2-isononanol. A linear discriminant analysis (LDA) was applied and the two discriminant functions were obtained using backward stepwise analysis retaining the following variables: butyl ester formic acid, 1-penten-3-ol, methyl ester 2-propenoic acid, 5-methyl-3-hexanol, 1-nonanol, ethyl ester pentanoic acid, ethyl ester hexanoic acid, 2-isononanol, ethanol and 3-buten-2-ol. A complete separation among the three periods was obtained, suggesting that the retained variables are powerful descriptors to distinguish samples from these three dry-curing stages.
TL;DR: In this article, the authors analyzed the seasonal variation in the composition and thermal properties of butterfat in order to evaluate the applicability of differential scanning calorimetry (DSC) for the authenticity assessment of butter.
Abstract: The aim of this study was to analyze the seasonal variation in the composition and thermal properties of butterfat (BF) in order to evaluate the applicability of differential scanning calorimetry (DSC) for the authenticity assessment of butter. The composition of fatty acids (FA) and triacylglycerols (TAG) and the thermal properties of genuine BF purchased in the summer and in the winter from six producers were determined. Principal component analysis (PCA) was used to recognize variation and as a result, all BF samples were classified into two groups: one composed of mixed samples from the summer and winter and the other comprising only summer BF samples. DSC and GC analysis revealed that the group of only summer BF samples was characterized by lower melting temperatures and peak heights of low- and medium melting fractions and the highest proportions of unsaturated FAs (ΣC18:1, ΣC18:2, ΣC18:3). The results indicated that most of the variation in the composition and thermal properties was affected by summer BF samples, which may result from the alternative animal feeding systems employed in the summer season, i.e., pasture vs. indoor. Therefore, seasonal variation should be taken into consideration during the elaboration of the analytical method of authenticity assessment.
TL;DR: In this paper, supercritical fluid extraction (SFE) using CO 2 with ethanol as entrainer was performed at a temperature of 40 oC under a pressure of 21 MPa.
Abstract: In this work, supercritical fluid extraction (SFE) using CO 2 with ethanol as entrainer was performed at a temperature of 40 oC under a pressure of 21 MPa. For comparison, a similar extraction without the entrainer was carried out. The extraction yield of wheat germ using supercritical CO 2 with ethanol was slightly higher (10.7 wt%) than that of extraction without the entrainer (9.9 wt%). Fractions of SFE extracts were collected separately during the experiments and the composition of fatty acids in each fraction was analyzed. The SFE extracted oils were rich (63.4-71.3%) in the most valuable polyunsaturated fatty acids (PUFA) and their content in all collected fractions was approximately constant. Similar PUFA contents were found in the reference samples of oils extracted by n-hexane (66.2-67.0%), while the commercial cold-pressed oil contained significantly less PUFA (60.2%). These results show a higher nutritional value of the oil obtained by extraction with supercritical CO 2 than cold pressed oil which is generally considered to be very valuable.
TL;DR: The physicochemical characterization and quality of cold pressed peanut edible oil from the “Virginia” variety, organically produced from the region of Macedonia, were examined in this work for the first time.
Abstract: The physicochemical characterization and quality of cold pressed peanut edible oil from the “Virginia” variety, organically produced from the region of Macedonia, were examined in this work for the first time. The fatty acid composition of the oil showed almost equal levels of oleic and linoleic acids with an abundance of 34.19±0.01 and 36.13±0.01%, respectively. The most dominant saturated fatty acid was palmitic acid with a level of 10.06±0.00%. The level of tocopherols and other vitamin-E-related compounds was in strong agreement with the antioxidant activity of the oils measured by the DPPH assay. Almost equal amounts of α and γ tocopherols indicated an antioxidant potential of 288.63±59.78 mg·L−1 α-tocopherol. Phytosterols, as minor compounds present in the oils, can be additional antioxidants responsible for the health benefits of this oil in human nutrition. The four major pytosterols were β-sitosterol (1812.21±22.17 mg·kg−1 oil), champesterol (320.55±17.07 mg·kg−1 oil), Δ5-avenasterol (236.16±14.18 mg·kg−1) and stigmasterol (133.12±12.51 mg·kg−1 oil). Induction time, Peroxide number, FFA and specific extinction (K232 and K270, values 1.82 and 0.22) gave us an indication of the oxidative stability of cold pressed peanut oil.