145 research outputs found
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
Retinoprotective Effect of Wild Olive (Acebuche) Oil-Enriched Diet against Ocular Oxidative Stress Induced by Arterial Hypertension
Oxidative stress plays an important role in the pathogenesis of ocular diseases,
including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases
might rely on minor constituents. Currently, very little is known about the chemical composition
and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known
in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective
effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of
NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation
with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of
major and minor compounds present in both oils was accompanied by blood pressure monitoring,
morphometric analyses, as well as different determinations of oxidative stress-related parameters
in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH
(nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major
implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation
with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in
antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better
outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.Consejería de Economía, Conocimiento, Empresas y Universidad, Junta de Andalucía (2017/440; 2020/275; CTS-584)Ministerio de Ciencia e Innovación, Gobierno de España (Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020Programa Estatal de I+D+I PID2019-109002RB-I0
Evaluación de la vida útil de los aceites de sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) microencapsulados
Los aceites de sacha inchi de los ecotipos Plukenetia huayllabambana y Plukenetia volubilis se microencapsularon para protegerlos de factores ambientales como el oxígeno, la luz, humedad y de las condiciones de los procesos durante la elaboración de los alimentos. El estudio de la vida útil del producto microencapsulado es muy importante a la hora de utilizarlo como materia prima en el desarrollo de alimentos funcionales. Por todo lo comentado anteriormente, el objetivo del trabajo fue evaluar la vida útil de los aceites de sacha inchi microencapsulados con diferentes materiales de pared (Goma Arábiga (GA), Hi-Cap, Maltodextrina (MD) y proteína de suero de leche (WPI)), solos o en mezclas; empleando el método Rancimat® a las temperaturas de 70, 80, 90 y 100°C. Los resultados del tiempo de vida útil extrapolada a 25°C de los microencapsulados de los aceites de sacha inchi fue mucho mayor que el tiempo de vida de los aceites de sacha inchi sin microencapsular. La estabilidad oxidativa y el periodo de inducción (PI), también confirmaron que las microcápsulas obtenidas mostraron una mayor protección frente a la oxidación, siendo el material de pared Hi-cap el que mejor protegió
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)
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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
Foetal periventricular leucomatacia as the main lesion in abortions duri::g tho acute phase of ovine toxoplasmosis
Toxoplasmosis is a major opportunistic disease of immunocompromised patients. lt also represents a serious threat during pregnancy, causing severe foetal abnormalities or potentially leads to problems in childhood or later adult life
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
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