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1.
Use of high-resolution 13C nuclear magnetic resonance spectroscopy for the screening of virgin olive oils 总被引:2,自引:0,他引:2
Rosario Zamora Virginia Alba Francisco J. Hidalgo 《Journal of the American Oil Chemists' Society》2001,78(1):89-94
13C Nuclear magnetic resonance (NMR) spectra of 104 oil samples were obtained and analyzed in order to study the use of this
technique for routine screening of virgin olive oils. The oils studied included the following: virgin olive oils from different
cultivars and regions of Europe and north Africa, and refined olive, “lampante” olive, refined olive pomace, high-oleic sunflower,
hazelnut, sunflower, corn, soybean, rapeseed, grapeseed, and peanut oils, as well as mixtures of virgin olive oils from different
geographical origins and mixtures of 5–50% hazelnut oil in virgin olive oil. The analysis of the spectra allowed us to distinguish
among virgin olive oils, oils with a high content of oleic acid, and oils with a high content of linoleic acid, by using stepwise
discriminant analysis. This parametric method gave 97.1% correct validated classifications for the oils. In addition, it classified
correctly all the hazelnut oil samples and the mixtures of hazelnut oil in virgin olive oil assayed. All of these results
suggested that 13C NMR may be used satisfactorily for discriminating some specific groups of oils, but to obtain 100% correct classifications
for the different oils and mixtures, more information than that obtained from the direct spectra of the oils is needed. 相似文献
2.
Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant 总被引:5,自引:0,他引:5
A comparison of iodine values showed that the degree of saturation of tea seed oil (Lahjan variety) was intermediate between
the oils of sunflowerseed (Fars variety) and olive (Gilezeytoon variety), and the saponification values of these three oils
were similar. Tea seed oil consisted of 56% oleic acid (C18∶1), 22% linoleic acid (C18∶2), 0.3% linolenic acid (C18∶3), and
therefore, on the basis of oleic acid, occupied a place between sunflower and olive oil. In studies at 63°C, the shelf life
of tea seed oil was higher than that of sunflower oil and similar to olive oil. Tea seed oil was found to have a natural antioxidant
effect, and it enhanced the shelf life of sunflower oil at a 5% level. In this study, tea seed oil was found to be a stable
oil, to have suitable nutritional properties (high-oleic, medium-linoleic, and lowlinolenic acid contents), and to be useful
in human foods. 相似文献
3.
Reports on the methylsterol fractions of hazelnut oils are scarce. The objectives of this study were to characterize methylsterols
in hazelnut and virgin olive oils and to study the possibility of detection of adulteration of virgin olive oils. In hazelnut
oils, 4-desmethylsterols were present in higher proportions (86 to 91%) than in virgin olive oils where this fraction was
ca. 50% of the total sterol. In the 4-monomethylsterol fraction, citrostadienol was the major component in both kinds of oils
followed by cycloeucalenol and obtusifoliol in virgin olive oils, and obtusifoliol in hazelnut oils. 24-Methylenecycloartanol
was predominant in both kinds of oils in the 4,4′-dimethylsterols. For the first time, δ-amyrin was tentatively identified
by comparing published mass spectral data in the analyzed samples of both kinds of oils. An unknown compound X (containing
a lupane skeleton) and lupeol were detected only in the 4,4′-dimethylsterols fraction of hazelnut oils at a level of 2–8 and
6–10%, respectively. GC-MS analysis showed that adulteration of virgin olive oil by hazelnut oil could be detected at a level
less than 4% by using these two compounds as possible potential markers. 相似文献
4.
M. Andjelkovic S. Acun V. Van Hoed R. Verhé J. Van Camp 《Journal of the American Oil Chemists' Society》2009,86(2):135-140
Although large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available
in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced
from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of
extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive
oil (OO-1), ordinary virgin olive oil (OO-2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two
consecutive production years. According to the free fatty acids, the absorbance values (K232 and K270), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in
the range of 68–73%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and
polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound
(5–77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful
finding for olive oil authentication purposes. 相似文献
5.
Antioxidant capacity of extra-virgin olive oils 总被引:1,自引:1,他引:0
Paolino Ninfali Gianfranca Aluigi Mara Bacchiocca Mauro Magnani 《Journal of the American Oil Chemists' Society》2001,78(3):243-247
In this study, the oxygen radical absorbance capacity (ORAC) of vegetable oils was investigated using a spectrofluorometric
method, which measures the protection of the phenolic substances of the oil on the β-phycoerythrin fluorescence decay in comparison
with Trolox. More than 97% of the phenolic substances was extracted from the oil using methanol, and the methanolic extract
was then used for the ORAC and the total phenolics assay. We found a significant correlation between ORAC values of different
olive oils and the total amount of phenolics. For extra-virgin olive oils, maximal ORAC values reached 6.20±0.31 μmol Trolox
equivalent/g, while refined and seed oils showed values in the 1–1.5 μmol Trolox equivalent/g range. Our method is useful
to assess the quality of olive oils and to predict, in combination with the rancidity tests, their stability against oxidation. 相似文献
6.
D. Firestone Karen L. Carson Robert J. Reina 《Journal of the American Oil Chemists' Society》1988,65(5):788-792
The Food and Drug Administration has carried out a regulatory program since 1982 to control olive oil adulteration and mislabeling
in the U.S. Analysis of imported and domestically packaged olive oil products and inspection of domestic packers have significantly
reduced the presence of undeclared esterified olive oil in olive oil products. Undeclared esterified olive oil was present
in 13% of olive oils examined in a 1985–86 survey, compared to 65% in a 1983–84 survey. Undeclared olive pomace oil and seed
oils continue to require surveillance in a continuing effort to eliminate olive oil adulteration. 相似文献
7.
Brunetti L. Daghetta A. Fedell E. Kikic I. Zanderighi L. 《Journal of the American Oil Chemists' Society》1989,66(2):209-217
An investigation of the application of supercritical carbon dioxide (SC-CO2) extraction to the deacidification of olive oils has been made to verify that the nutritional properties of the oil remain
unchanged when this technique is applied.
Preliminary runs at 20 and 30 MPa in the temperature range of 35–60°C were performed on fatty acids and triglycerides as pure
compounds or mixtures, to determine their solubility in SC-CO2. The solubility data obtained show that CO2 extracts fatty acids more selectively than triglycerides under specific conditions of temperature and pressure (60°C and
20 MPa). It has been noted that the physical state of the solutes plays an important role in determining the solubility trends
as a function of temperature and pressure.
Extraction of free fatty acids from olive oil was performed on samples with different free fatty acid (FFA) contents at 20
and 30 MPa and at 40 and 60°C. Experimental data suggest that the selectivity factor for fatty acids is higher than 5 and
increases significantly as the fatty acid concentration of the oil decreases. For a FFA content of 2.62%, the selectivity
reaches a value of 16.
In order to evaluate any variations in the composition, several SC-CO2 extractions of husk oil with high FFA content (29.3%) were made. The results show that selectivity is still significant (≈5)
and the composition in the minor component of the deacidified oil has not changed. On the basis of the experimental results
and preliminary process evaluations, the authors conclude that SC-CO2 extraction could be a suitable technique for the deacidification of olive oils, especially for oils with relatively high
FFA (<10%). 相似文献
8.
Determination of olive oil free fatty acid by fourier transform infrared spectroscopy 总被引:2,自引:0,他引:2
Enriqueta Bertran Marcelo Blanco Jordi Coello Hortensia Iturriaga Santiago Maspoch Ivan Montoliu 《Journal of the American Oil Chemists' Society》1999,76(5):611-616
A new procedure for determining free fatty acids (FFA) in olive oil based on spectroscopic Fourier transform infrared-attenuated
total reflectance spectroscopy measurements is proposed. The range of FFA contents of samples was extended by adding oleic
acid to several virgin and pure olive oils, from 0.1 to 2.1%. Calibration models were constructed using partial least-squares
regression (PLSR). Two wavenumber ranges (1775–1689 cm−1 and 1480–1050 cm−1) and several pretreatments [first and second derivative; standard normal variate (SNV)] were tested. To obtain good results,
splitting of the calibration range into two concentration intervals (0.1 to 0.5% and 0.5 to 2.1%) was needed. The use of SNV
as a pretreatment allows one to analyze samples of different origins. The best results were those obtained in the 1775–1689
cm−1 range, using 3 PLSR components. In both concentration ranges, at a confidence interval of α = 0.05, no significant differences
between the reference values and the calculated values were observed. Reliability of the calibration vs. stressed oil samples
was tested, obtaining satisfactory results. The developed method was rapid, with a total analysis time of 5 min; it is environment-friendly,
and it is applicable to samples of different categories (extra virgin, virgin, pure, and pomace oil). 相似文献
9.
Olives were collected from various districts of Turkey (North and South Aegean sub-region, Bursa-Akhisar, South East Anatolia
region) harvested over seven (2001–2007) seasons. The aim of this study was to characterize the chemical profiles of the oils
derived from single variety Turkish olives including Ayvalik, Memecik, Gemlik, Erkence, Nizip Yaglik and Uslu. The olive oils
were extracted by super press and three phase centrifugation from early harvest olives. Chosen quality indices included free
fatty acid content (FFA), peroxide value (PV) and spectrophotometric characteristics in the ultraviolet (UV) region. According
to the FFA results, 46% (11 out of 24 samples) were classified as extra virgin olive oils; whereas using the results of PV
and UV, over 83% (over 19 of the 24 samples) had the extra virgin olive oil classification. Other measured parameters included
oil stability (oxidative stability, chlorophyll pigment, pheophytin-α), cis–trans fatty acid composition and color index. Oxidative stability among oils differed whereas the cis–trans fatty acid values were within the national and international averages. Through the application of two multivariate statistical
methods, Principal component and hierarchical analyses, early harvest virgin olive oil samples were classified according to
the geographical locations categorized in terms of fatty acid profiles. Such statistical clustering gave rise to defined groups.
These data provide evidence of the variation in virgin olive oil quality, especially early harvest and cis–trans isomers of fatty acid profiles from the diverse agronomic conditions in the olive growing regions of Turkey. 相似文献
10.
Seed oils ofCarlina corymbosa L. andC. acaulis L. containcis-5-octadecenoic acid as a major fatty acid (21–24%). This acid has not been previously reported as a constituent of Compositate
seed oils. The predominant fatty acid in theCarlina oils is linoleic (50–52%); lesser amounts (≦10% each) of palmitic, stearic and oleic acids are also present. The oil ofC. acaulis has almost 2% ofcis-5-hexadecenoic acid;C. corymbosa oil includes minor amounts of some oxygenated fatty acids.
Presented at the AOCS Meeting, New York, October 1968.
No. Utiliz. Res. Dev. Div., ARS, USDA. 相似文献
11.
S. Gómez-González J. Ruiz-Jiménez M. D. Luque de Castro 《Journal of the American Oil Chemists' Society》2011,88(11):1737-1745
The oils produced from five olive cultivars (i.e. arbequina, gordal, manzanilla, picual and picudo) and the evolution of fatty
acid profile during olive fruit ripening were studied. The total oil content increased throughout ripening for Picudo cultivars;
however, all other cultivars reached maximum oil contents between ripeness stage 2 and 4. The content of trans (0.3–5.8%), saturated (8.3–21.4%), monounsaturated (41.9–84.1%) and polyunsaturated fatty acids (2.3–49.7%) varied with the
ripeness state and cultivar. Different trends of the different parameters were found as a function of the ripeness state and
the cultivar. Statistical analysis reveal that manzanilla drupes, at the different ripeness states, are clearly different
from the rest of the cultivars. In addition, there were no significant differences in the fatty acid profile of the oils obtained
from drupes at ripeness states between 2 and 4. 相似文献
12.
The objective of this study was to explore the use of reversed-phase high-performance liquid chromatography (RP-HPLC) as a
means to detect adulteration of olive oil with less expensive canola oil. Previously this method has been shown to be useful
in the detection of some other added seed oils; however, the detection of adulteration with canola oil might be more difficult
due to similarities in fatty acid composition between canola oil and olive oil. Various mixtures of canola oil with olive
oils were prepared, and RP-HPLC profiles were obtained. Adulteration of olive oil samples with less than 7.5% (w/w) canola
oil could not be detected. 相似文献
13.
Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein 总被引:2,自引:0,他引:2
Elham Tabee Margaretha Jägerstad Paresh C. Dutta 《Journal of the American Oil Chemists' Society》2009,86(9):885-893
The objective of this study was to compare two oils with different polyunsaturated/saturated (P/S) fatty acid ratios, refined
olive oil (P/S 0.75) and palm olein (P/S 0.25), in frying French fries. The chemical qualities of the oil residues extracted
from the French fries were assayed for five consecutive batches fried at 1-h intervals. The levels of total polar compounds,
free fatty acids, p-anisidine value and phytosterol oxidation products (POPs) were elevated in French fries fried in both oils. The level of total
polar compounds increased from 4.6 in fresh refined olive oil to 7.3% in final batches of French fries. The corresponding
figures for palm olein were 9.8–13.8%. The level of free fatty acid in fresh refined olive oil increased from 0.06 to 0.11%
in final products. These figures for palm olein were 0.04–0.13%. The p-anisidine value increased from 3.7 to 32.8 and 2.5 to 53.4 in fresh oils and in final batches of French fries in refined
olive oil and palm olein, respectively. The total amount of POPs in fresh refined olive oil increased from 5.1 to 9.6 μg/g
oil in final products. These figures were 1.9 to 5.3 μg/g oil for palm olein. 相似文献
14.
Detection of olive oil adulteration using principal component analysis applied on total and regio FA content 总被引:3,自引:0,他引:3
Principal component analysis (PCA) has been used to establish a new method for the detection of olive oil adulteration. The
data set, composed of values obtained from the determination of the mole percentage of total FA and their regiospecific distribution
in positions 1 and 3 in TG of oils (pure or mixtures) by GC analysis, was subjected to PCA. 3-D scatter plots showed clearly
that it is possible to distinguish the pure oils from the mixtures. Moreover it is possible to discriminate the different
types of seed oil used for the adulteration. 相似文献
15.
The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase
microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, produced mainly through the oxidative
pathways. n-Pentane, nonanal, and 2,4-decadienal were predominant in walnut oils, whereas nonanal, 2-decenal, and 2-undecenal were the
most abundant components in olive oils. A multivariate analysis applied to the chemical data emphasized the differences between
the oils and allowed us to see a pattern of covariation among the FA and the volatile compounds. The main differences between
walnut and olive oils were the presence of larger amounts of short-chain (C5–C6) saturated hydrocarbons and aldehydes in the former and the greater quantities of medium-chain (C7–C11) compounds in olive oil. This can be explained by their different origins, mainly from the linoleic acid in walnut oil or
almost exclusively from the oleic acid in olive oil. 相似文献
16.
G. R. List T. L. Mounts F. Orthoefer W. E. Neff 《Journal of the American Oil Chemists' Society》1997,74(3):327-329
Triglyceride structures of genetically modified soybean oils high in stearic acid were determined by high-pressure liquid
chromatography, and their physical properties were assessed by dilatometry and dropping point. In their natural state, these
oils lack sufficient solids at 10–33°C to qualify as margarine oils. However, after random interesterification, soybean oil
containing 17% stearic acid shows a solid fat index (SFI) profile and dropping point closely matching those of a liquid margarine
oil. Other oils, with stearic acid contents in the range of 20–33%, showed appreciable SFI values at 10°C but lacked sufficient
solids at 21.1–33.3°C. After random interesterification, these oils also exhibited SFI profiles suitable for soft tub margarine,
and their drop points increased from 18–19°C to 36–38°C. 相似文献
17.
The content and composition of sterols and sterol esters in sunflower and poppy seed oils 总被引:1,自引:0,他引:1
Anna Johansson 《Lipids》1979,14(3):285-291
The composition and proportion of free sterols and sterol esters in crude sunflower and poppy seed oils were determined, using
preparative thin layer chromatography followed by gas chromatography with cholesterol as an internal standard. Free sterols
and sterol esters were also isolated in a liquid fraction obtained by low temperature crystallization (−80 C) of the oils
and enriched with minor lipid classes. This enrichment procedure provided a liquid fraction suitable for studies of minor
components in the oils. However, selectivity towards sterol esters was observed since sterols esterified to very long chain
fatty acids (C20–C24) were preferentially retained in the precipitate. The proportions of free and esterified sterols were found to be 0.34 and
0.28%, respectively, in the sunflower oil, whereas the corresponding figures for poppy seed oil were 0.33% and 0.05%. Sunflower
oil was characterized by a relatively high percentage of Δ7-sterols, preferentially obtained in the esterified fraction, and
by very long chain saturated fatty acids of sterol esters. The sterols in poppy seed oil were composed almost entirely of
campesterol, stigmasterol, sitosterol and Δ5-avenasterol, although their percentage distributions were remarkably different
in the free and esterified fraction. 相似文献
18.
A Comparative Study of the Properties of Selected Melon Seed Oils as Potential Candidates for Development into Commercial Edible Vegetable Oils 总被引:1,自引:0,他引:1
M. B. Mabaleha Y. C. Mitei S. O. Yeboah 《Journal of the American Oil Chemists' Society》2007,84(1):31-36
A comprehensive compositional and characterization study was carried out on five seed oils from varieties of the melons Citrullus lanatus and C. colocynth in order to evaluate their suitability for large-scale exploitation as edible vegetable oils. The oils were extracted by
Soxhlet with a 3:1 mixture of n-hexane/2-propanol with yields that ranged from 24.8 to 30.0% (wt/wt). The refractive indices and relative densities of the
oils fell within the narrow ranges of 1.465–1.469 and 0.874–0.954 g/cm3, respectively. Saponification values ranged between 182.1 and 193.8 mg KOH/g, whilst iodine values (IV) ranged from 95.8
to 124.0 (Wijs). The ranges of the values for free fatty acid (AV), 1.2–4.0 mg KOH/g, peroxide (PV), 1.1–10.9 meq/kg and p-anisidine (p-AV), 0.2–9.0, indicated that secondary oxidation products were barely present. GC analysis gave total unsaturation contents
of 67.93–82.36%, with linoleic acid (18:2) being the dominant fatty acid (55.21–66.85%). The GC results agreed closely with
those from proton NMR analysis of the fatty acid classes. The physicochemical and compositional properties determined in this
study show that the qualities of the test Cucurbitacea seed oils are highly comparable to those of soybean, sunflower and
groundnut seed oils. Therefore, the test melon seed oils could be developed into commercial products to serve as alternate
vegetable oils in Southern and West Africa, the regions where these melons grow. 相似文献
19.
Three hundred (experiment I) and 350 (experiment II) weanling, 3-week-old male Sprague-Dawley rats weighing between 40–50
g were randomly assigned two per cage and 50 per dietary treatment to study the effect of dietary fatty acid balance on myocardial
lesions. The following oils were tested: Experiment I.Brassica napus var. Tower rapeseed oil [Tower RSO, 1974 cultivar and 1975 cultivar, each containing 0.3% erucic (22∶1) acid];B. napus var. Zephyr RSO containing 0.9% 22∶1; corn oil; olive oil; and soybean oil. Experiment II.B. napus var. Tower RSO (1974 cultivar), olive oil, soybean oil, and the following oils to which was added the indicated level of
free 22∶1; Tower +0.5% 22∶1; Tower +5.6% 22∶1; olive oil +4.4% 22∶1; soybean oil +5.7% 22∶1. In each case the oils were incorporated
in a semisynthetic diet at a level of 20% by weight. Heart and heart lipid weights of rats fed the different oils did not
differ statistically from each other. Fatty acid analyses of heart lipids revealed that the fatty acid composition of the
cardiac lipids reflected that of the diet fed. In experiment I, there was a definite but significantly lower incidence (P<0.01)
and severity (P<0.01) of heart lesions in rats fed control oils (corn, olive, soybean) than in rats fed rapeseed oils. Also,
in experiment II, a definite but lower incidence and severity of heart lesions occurred in rats fed control oils (soybean,
olive) compared to rats fed Tower RSO or this oil with added free 22∶1. Adding 22∶1 to an oil naturally high in 18∶3 (soybean)
did not alter the incidence of heart lesions, whereas adding 22∶1 to an oil naturally high in 18∶1 (olive) increased significantly
(P<0.01) both the incidence and severity of heart lesions. Thus, it appears that the background incidence of heart lesions
that are found in the rat in any case, and which are increased by rapeseed oil feeding, is caused by the imbalanced fatty
acid composition of the oil for the growing rat, i.e. high monoenes (18∶1, 20∶1, and 22∶1) and high 18∶3 and is not only due
to the presence of excess 18∶3.
Contribution No. 706, Animal Research Institute. 相似文献
20.
Oroncio Jiménez de Blas Amando del Valle González 《Journal of the American Oil Chemists' Society》1996,73(12):1685-1689
Compositional analysis of the sterol fraction of olive oil can be used to assess the degree of purity of the oil and the absence
of admixture with other plant oils. This determination also permits characterization of the type of olive oil in question:
virgin, refined, or solvent-extracted. In the present work, 130 samples of olive oil were analyzed, the sterol fractions were
separated from the unsaponifiable fraction by silica gel plate chromatography, and later they were analyzed as the trimethylsilyl
ether derivatives by capillary column gas chromatography. From the results obtained, it was concluded that this methodology
is able to differentiate among virgin, refined, and solvent-extracted olive oils. Stigmasterol, clerosterol, Δ5-avenasterol,
Δ7-stigmasterol, and Δ7-avenasterol permit the differentiation of the three types of oil from one another. Campesterol, Δ5,
23-stigmastadienol, β-sitosterol, and Δ5,24-stigmastadienol permit the differentiation of only two oils from each other but
confirm the conclusions obtained for other sterols. Correlations between the different sterols of virgin, refined, and solven-extracted
olive oil also have been obtained. 相似文献