Saturated hydrocarbon content in olive fruits and crude olive pomace oils

40 Páginas; 14 Tablas; 5 FigurasOlive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM – unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultivar and are transferred to oils in a proportion depending on the oil-obtaining process (centrifugation or solvent extraction). In olive oil obtained by centrifugation, only n-alkanes were detected. However, in olive oil extracted by second centrifugation, small amounts of UCM paraffins were detected together with the n-alkanes. Olive pomace oils showed a very variable content of both types of hydrocarbons according to the different obtaining process, such as double centrifugation, solvent extraction or centrifugation followed by solvent extraction. ‘White mineral oil’ used in oil extraction machinery is the source of the high concentrations of UCM paraffins found in some olive and olive pomace oils. In the case of second centrifugation olive oil, a maximum limit of 50 mg kg−1 of UCM is suggested, whereas in the case of crude olive pomace oil, it amounts to 250 mg kg−1 plus an additional minimum of 1.0 for the n-alkanes/UCM ratio.The technical expertise of Mrs Rosario González Cordones is acknowledged for her assistance in the laboratory. This work was supported by a grant of the Spanish Ministry of Agriculture, Food, and EnvironmentPeer reviewe

Characterization of some olive oil quality aspects by nirs analysis of its fatty acids and triglycerides

The development of new rapid techniques to characterize aspects of the quality of olive oils is of great interest, specially when they do not depend on the use of solvents and reagents. Two main areas of application of these techniques are 1) determining the varietal origin and 2) olive oil authentication against fraudulent mixtures of plant oils. In this work we have developed predictive models based on spectroscopy Vis/NIR that allow analysis of the composition of fatty acids (FAMES) in olive oil and accurately estimating their triglyceride composition. Strategies for developing fraud detection techniques on olive oils, based on the Vis/NIR analysis of their triglycerides composition and 'Equivalent Number of Carbon' (ECN), are being studied.Peer Reviewe

Evaluación de la actividad antioxidante de extractos de papas andinas sobre la estabilidad oxidativa del aceite de sacha inchi (Plukenetia huayllabambana)

Las investigaciones realizadas desde el año 2011 hasta la fecha en la Universidad de Lima y en el Instituto de la Grasa de Sevilla, han probado que el aceite de sacha inchi de la especie Plukenetia huayllabambana tiene un mayor contenido de ácidos grasos a-linolénico ¿-3 (55,5-60,7 %) y linoleico ¿-6 (25,0-27,3 %) que los reportados para la especie Plukenetia volubilis. La actividad biológica de los ¿-3 y ¿-6 es indispensable por su conversión al EPA y por influir en sus funciones; son importantes en el desarrollo fetal; para el crecimiento de los niños; el tratamiento de la depresión; las enfermedades cardiovasculares, como la hipertensión; y por su efecto antitrombótico y antiinflamatorio.Las investigaciones realizadas desde el año 2011 hasta la fecha en la Universidad de Lima y en el Instituto de la Grasa de Sevilla, han probado que el aceite de sacha inchi de la especie Plukenetia huayllabambana tiene un mayor contenido de ácidos grasos a-linolénico ¿-3 (55,5-60,7 %) y linoleico ¿-6 (25,0-27,3 %) que los reportados para la especie Plukenetia volubilis. La actividad biológica de los ¿-3 y ¿-6 es indispensable por su conversión al EPA y por influir en sus funciones; son importantes en el desarrollo fetal; para el crecimiento de los niños; el tratamiento de la depresión; las enfermedades cardiovasculares, como la hipertensión; y por su efecto antitrombótico y antiinflamatorio

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

11 Páginas.-- 5 Tablas.-- 1 Figurafirst_page settings Open AccessArticle Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method by Rosa Palagano 1, Enrico Valli 1 [OrcID] , Matilde Tura 1, Chiara Cevoli 1, María del Carmen Pérez-Camino 2, Wenceslao Moreda 2, Alessandra Bendini 1,* [OrcID] and Tullia Gallina Toschi 1 [OrcID] 1 Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy 2 Instituto de la Grasa (CSIC), 41013 Sevilla, Spain * Author to whom correspondence should be addressed. Foods 2020, 9(7), 924; https://doi.org/10.3390/foods9070924 Received: 12 June 2020 / Revised: 6 July 2020 / Accepted: 11 July 2020 / Published: 14 July 2020 (This article belongs to the Special Issue Novel Analytical Methods to Evaluate Quality and Authenticity of Edible Oils and Fats) Download PDF Browse Figures Abstract The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.This work was supported by the Horizon 2020 European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale,” which received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690. The information expressed in this article reflects the authors’ views; the European Commission is not liable for the information contained herein.Peer reviewe

Characterization of Glyceridic and Unsaponifiable Compounds of Sacha Inchi (Plukenetia huayllabambana L.) Oils

This work deals with the characterization of the main glyceridic and unsaponifiable components of oils obtained from Sacha inchi (Plukenetia huayllabambana L.) seed ecotypes collected during two harvests in the Department of Amazonas in Peru. The seed-oil yield was 30.3-41.2%; standing out are the high percentages of the ¿3- and ¿6-fatty acids series whose ranges lie within those of the present Regulation for Sacha inchi oils. Triacylglycerols with even equivalent carbon number (ECN; 36-42) were the main components. Minor glyceridic polar compounds such as oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids were determined by high-performance size exclusion chromatography. The low campesterol/stigmasterol ratio (1:6), unusual in the majority of vegetable oils, stands out. Regarding aliphatic hydrocarbons, these oils showed a particular profile for the saturated series of odd and even carbon atom numbers. According to our results Sacha inchi P. huayllabambana oils can be offered as a good alternative to P. volubilis, the species mainly commercialized for this vegetable oil

Marcadores específicos de la adición de aceites de semillas en aceites comerciales etiquetados como Sacha Inchi Virgen

Las investigaciones realizadas hasta la fecha demuestran los importantes beneficios nutricionales y sobre la salud que proporcionan los aceites de sacha inchi. La singularidad de este aceite, apreciado por sus cualidades alimenticias y cosméticas, radica, entre otras razones, en su alto contenido de ácido a-linolénico, ¿-tocoferol y un perfil peculiar de esteroles. Los aceites de sacha inchi vírgenes se obtienen de manera semiartesanal mediante prensado en frío, y tienen un apreciado olor y sabor floral. Todas estas propiedades hacen que los aceites de sacha inchi sean especialmente caros. Los estudios efectuados en la Universidad de Lima sobre la caracterización de aceites genuinos de sacha inchi, Plukenetia volubilis y Plukenetia huayllabambana, permiten ahora estudiar la detección de mezclas con otros aceites de semillas y, en algunos casos, incluso identificar el aceite adulterante.Las investigaciones realizadas hasta la fecha demuestran los importantes beneficios nutricionales y sobre la salud que proporcionan los aceites de sacha inchi. La singularidad de este aceite, apreciado por sus cualidades alimenticias y cosméticas, radica, entre otras razones, en su alto contenido de ácido a-linolénico, ¿-tocoferol y un perfil peculiar de esteroles. Los aceites de sacha inchi vírgenes se obtienen de manera semiartesanal mediante prensado en frío, y tienen un apreciado olor y sabor floral. Todas estas propiedades hacen que los aceites de sacha inchi sean especialmente caros. Los estudios efectuados en la Universidad de Lima sobre la caracterización de aceites genuinos de sacha inchi, Plukenetia volubilis y Plukenetia huayllabambana, permiten ahora estudiar la detección de mezclas con otros aceites de semillas y, en algunos casos, incluso identificar el aceite adulterante

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

Background: The physical, chemical and organoleptic characteristics of olive oil (OO) are regulated by the European Union (EU) by Reg. (EEC) 2568/91 as amended, which also establishes methods for their analysis. Despite the fact that the OO sector is highly regulated, it is acknowledged that there are still problems; fats and oils, including OOs, are ranked third, after meat and meat products and fish and fish products, in the 2016 EU Food Fraud report on non-compliances per product category. For this reason, EU legislation, among the most advanced in the field, continuously chases after the emerging frauds. The process of proposing new methods or reviewing those current is constantly in progress, to ensure the robustness and the clarity required by official standardised procedures. Scope and approach: This review will identify current gaps in EU legislation and discuss drawbacks of existing analytical methods with respect to OO. Suggestions for replacement of specific steps within the present EU methods with more efficient analytical solutions to reduce time and/or solvent consumption will be proposed. Key findings and conclusions: This review critiques existing regulatory methods and standards, highlights weaknesses and proposes possible solutions to safeguard the consumer and protect the OO market

Obtención y caracterización fisicoquímica de aceites genuinos de sacha inchi (Plukenetia huayllabambana)

Perú es el principal productor de sacha inchi en el mundo; se produce en los departamentos de San Martín, Huánuco, Junín, Cusco, Pasco, Ucayali, Loreto y Amazonas. Uno de los productos que se obtienen del sachi inchi es su aceite. Precisamente por ello, esta investigación quiere contribuir a la caracterización de la especie Plukenetia huayllabambana, de cuyos aceites existe escasa información científica, para compararlos luego con los aceites de la especie P. volubilis y establecer la genuinidad de los aceites de sacha inchi comercializados.Perú es el principal productor de sacha inchi en el mundo; se produce en los departamentos de San Martín, Huánuco, Junín, Cusco, Pasco, Ucayali, Loreto y Amazonas. Uno de los productos que se obtienen del sachi inchi es su aceite. Precisamente por ello, esta investigación quiere contribuir a la caracterización de la especie Plukenetia huayllabambana, de cuyos aceites existe escasa información científica, para compararlos luego con los aceites de la especie P. volubilis y establecer la genuinidad de los aceites de sacha inchi comercializados

Large-scale evaluation of shotgun triacylglycerol profiling for the fast detection of olive oil adulteration

Fast and effective analytical screening tools providing new suitable authenticity markers and applicable to a large number of samples are required to efficiently control the global olive oil (OO) production, and allow the rapid detection of low levels of adulterants even with fatty acid composition similar to OO. The present study aims to develop authentication models for the comprehensive detection of illegal blends of OO with adulterants including different types of high linoleic (HL) and high oleic (HO) vegetable oils at low concentrations (2-10%) based on shotgun triacylglycerol (TAG) profile obtained by Flow Injection Analysis-Heated Electrospray Ionisation-High Resolution Mass Spectrometry (FIA-HESI-HRMS) at a large-scale experimental design. The sample set covers a large natural variability of both OO and adulterants, resulting in more than one thousand samples analysed. A combined PLS-DA binary modelling based on shotgun TAG profiling proved to be a fit for purpose screening tool in terms of efficiency and applicability. The external validation resulted in the correct classification of the 86.8% of the adulterated samples (diagnostic sensitivity = 0.87), and the 81.1% of the genuine samples (diagnostic specificity = 0.81), with an 85.1% overall correct classification (efficiency = 0.85)