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Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) 阿根廷门多萨主要橄榄种植区阿劳科(Arauco)品种油质特征
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-13 DOI: 10.3989/gya.0773201
A. Banco, C. Puertas, E. Trentacoste, R. Monasterio
{"title":"Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)","authors":"A. Banco, C. Puertas, E. Trentacoste, R. Monasterio","doi":"10.3989/gya.0773201","DOIUrl":"https://doi.org/10.3989/gya.0773201","url":null,"abstract":"‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45781395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes 刺山柑的脂肪酸组成、植物化学物质及抗氧化潜力
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-13 DOI: 10.3989/gya.0890201
A. Bodaghzadeh, K. Alirezalu, S. Amini, A. Alirezalu, R. Domínguez, J. Lorenzo
{"title":"Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes","authors":"A. Bodaghzadeh, K. Alirezalu, S. Amini, A. Alirezalu, R. Domínguez, J. Lorenzo","doi":"10.3989/gya.0890201","DOIUrl":"https://doi.org/10.3989/gya.0890201","url":null,"abstract":"The present study evaluates the contents in bioactive compounds, antioxidant activity, oil content and fatty acid composition of Capparis spinosa seeds. Samples were collected from 5 different habitats (AH: Ahar; KU: Kurdistan; U1, U2 and U3: Urmia) in Iran. The oil content in the seeds ranged from 16 to 27%. The predominant fatty acid was linoleic acid (45-50%) followed by oleic acid (30-39%), palmitic acid (2-8%) and stearic acid (2-3%). Total phenolic content (TPC) varied from 16.3 to 24.2 mg GAE/ g DW; total flavonoid content (TFC) ranged from 1.48 to 3.05 mg QE/g DW; and the antioxidant activity (DPPH assay) of the seeds was between 35 and 63%. The compounds obtained from different genotypes of C. spinosa seeds had different compositions, great antioxidant capacity and unsaturated fatty acids, and therefore could be a prospective source of natural bioactive molecules for the food and health industry.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47427025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effects of an integrated harvest system on the quality of olive fruit for small producers 综合收获系统对小生产者橄榄果实质量的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-12 DOI: 10.3989/gya.1006202
E. Plasquy, G. Blanco-Roldán, M. C. Florido, J. García
{"title":"Effects of an integrated harvest system on the quality of olive fruit for small producers","authors":"E. Plasquy, G. Blanco-Roldán, M. C. Florido, J. García","doi":"10.3989/gya.1006202","DOIUrl":"https://doi.org/10.3989/gya.1006202","url":null,"abstract":"Small producers confront specific challenges when they opt to produce high-quality olive fruit. Limited resources for investing in harvest machinery and manpower are the main reasons for continuing a traditional harvest method that puts the final product and its economic value at risk. This paper discusses the efficiency of an integrated harvest system as a possible solution to these specific challenges. The system is formed by a newly designed manual harvesting device and the use of a cooling room near the olive grove. Both systems were evaluated to assess their feasibility for optimum conditions before processing. The combined effect of the harvesting method and cold storage on the fruit characteristics (incidence of decay, skin color, weight loss, firmness, respiration, and ethylene production) was evaluated on three different varieties (‘Arbequina’, ‘Picual’ and ‘Verdial’) and four different storage times (0, 4, 8, and 14 days). The results indicate that the proposed harvesting method in combination with an appropriate cooling system offers an affordable alternative for obtaining fruit with the best physiological characteristics.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41456569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E6 白桦酸纳米乳对转基因小鼠K14E6皮肤癌变的生物活性
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-12 DOI: 10.3989/gya.0553201
B. Agame-Lagunes, M. Alegria-Rivadeneyra, A. Alexander-Aguilera, R. Quintana-Castro, C. Torres-Palacios, P. Grube-Pagola, C. Cano-Sarmiento, R. García-Varela, H. García
{"title":"Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E6","authors":"B. Agame-Lagunes, M. Alegria-Rivadeneyra, A. Alexander-Aguilera, R. Quintana-Castro, C. Torres-Palacios, P. Grube-Pagola, C. Cano-Sarmiento, R. García-Varela, H. García","doi":"10.3989/gya.0553201","DOIUrl":"https://doi.org/10.3989/gya.0553201","url":null,"abstract":"Alternative therapies for cancer treatment have been developed using bioactive compounds such as betulinic acid (BA). The objective of this study was to investigate the bioactivity of BA in its free form and compare it with its nano-encapsulated form under a skin carcinogenesis protocol in a genetically modified murine model. K14E6 and FVB mice were divided into four groups to be treated with free BA and with betulinic acid nanoemulsion (BANE). Lecithin enriched with medium chain fatty acids (MCFAs) was employed as an emulsifier to prepare the nanoemulsions with a mean droplet size of 40 nm. Skin tumors were induced by exposure to DMBA and TPA directly to the transgenic mice. Tumor development was completely inhibited by BANE and by 70% with free BA. This was validated by histological sections and the gene expression of the Cdk4 and Casp8 genes.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41800005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique 利用低能技术开发和表征食品用无乙醇留兰香精油纳米乳液
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-12 DOI: 10.3989/gya.0666201
A. Edris
{"title":"Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique","authors":"A. Edris","doi":"10.3989/gya.0666201","DOIUrl":"https://doi.org/10.3989/gya.0666201","url":null,"abstract":"Different emulsifiable concentrates containing spearmint essential oil (SEO) were made and evaluated for their potential for giving ethanol-free nanoemulsion spontaneously upon dilution into water. Each one of these formulas had its specific composition regarding the type of excipients, surfactants, surfactant/SEO ratio and surfactant concentration. The results of this evaluation indicated that the chemical composition of SEO has a profound effect on the formation and physical stability of the nanoemulsion. The incorporation of excipients such as long chain triglyceride and propylene glycol into the emulsifiable concentrates at only 1.0% can lead to a stable nanoemulsion that resists Ostwald ripening. A particle size measurement showed that the diameter of SEO in the nanoemulsion was 28.2 nm and its nanostructure was maintained for 3 months. The application of a mixture of binary nonionic food-permitted surfactants enhanced the thermal stability of the nanoemulsion at up to 50 ᵒC. The developed ethanol-free SEO nanoemulsion has promising industrial applications in food and beverage flavoring.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44883908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions 地中海和亚热带气候条件下“Arbequina”橄榄品种果实中酚类物质的变异性
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-12 DOI: 10.3989/gya.1002202
G. Medina, C. Sanz, L. León, Á. Pérez, R. de la Rosa
{"title":"Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions","authors":"G. Medina, C. Sanz, L. León, Á. Pérez, R. de la Rosa","doi":"10.3989/gya.1002202","DOIUrl":"https://doi.org/10.3989/gya.1002202","url":null,"abstract":"In the present work, we compared the phenol content and composition of fruit from the ‘Arbequina’ cultivar in four Mediterranean (in Andalucía, Southern Iberian Peninsula) and two Sub-Tropical (Canary Islands) locations throughout the harvest period. Two Mediterranean and two Sub-Tropical locations were maintained with drip irrigation, while the remaining two Mediterranean locations were in dry farming. Water availability and harvest date seemed to play more important roles than air temperature on the phenolic content and most of the studied components. The variability associated with location was a result of the high values observed in the two Mediterranean locations in dry farming, with respect to the other four maintained with drip irrigation. Few differences were found among the four drip-irrigated locations, despite the fact that two were Mediterranean and the other two Sub-Tropical. In addition, a sharp decrease was observed during the harvest period for phenolic content and most of the phenolic compounds.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44967868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization 一种新的漂白方法:微波辅助葵花籽油漂白及优化
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-12 DOI: 10.3989/gya.1004202
Ş. S. Seçilmiş, D. Koçak Yanık, S. Fadıloğlu, F. Göğüş
{"title":"A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization","authors":"Ş. S. Seçilmiş, D. Koçak Yanık, S. Fadıloğlu, F. Göğüş","doi":"10.3989/gya.1004202","DOIUrl":"https://doi.org/10.3989/gya.1004202","url":null,"abstract":"The factors affecting the microwave bleaching of sunflower oil and the interaction between them were investigated and optimized by response surface methodology using a three-factor five-level central composite rotatable design. Microwave power, time and the amount of bleaching clay were selected as independent variables studied in the range of 70-120 W, 2-15 min, and 0.01-0.5%. The dependent variables that measure the bleaching efficiency and oil quality were evaluated as hue angle, chroma and totox value. Optimization was carried out by minimizing totox and chroma and maximizing hue angle. Hue angle, chroma and totox were found as 96.91, 37.66 and 23.31 under optimal conditions. Optimal microwave bleaching was successfully performed by using less bleaching clay (0.4%) and a shorter time (8 min) compared to the current industrial application without any adverse effect on oil quality. Hence, microwave bleaching is thought to be an alternative method for the bleaching of edible oils.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45476818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity 酶法预处理葡萄籽制备具有较高抗氧化活性的油
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2022-01-12 DOI: 10.3989/gya.1000202
M. Tociu, A. Hirtopeanu, M. Stanescu
{"title":"Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity","authors":"M. Tociu, A. Hirtopeanu, M. Stanescu","doi":"10.3989/gya.1000202","DOIUrl":"https://doi.org/10.3989/gya.1000202","url":null,"abstract":"The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44248554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils 冷榨中的酶预处理：对亚麻籽、杏仁和葡萄籽油的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2021-12-27 DOI: 10.3989/gya.0891201
A. Candan, D. Arslan
{"title":"Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils","authors":"A. Candan, D. Arslan","doi":"10.3989/gya.0891201","DOIUrl":"https://doi.org/10.3989/gya.0891201","url":null,"abstract":"A commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and δ-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5).","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"1 1","pages":""},"PeriodicalIF":1.4,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42156413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma 雄性大柱头鲑肌肉和肝脏磷脂和甘油三酯脂肪酸组成的季节效应
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2021-11-26 DOI: 10.3989/gya.0779201
S. Kaçar, H. Kaya, M. Başhan
{"title":"Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma","authors":"S. Kaçar, H. Kaya, M. Başhan","doi":"10.3989/gya.0779201","DOIUrl":"https://doi.org/10.3989/gya.0779201","url":null,"abstract":"The seasonal effects on the fatty acid composition of triacylglycerol (TAG) and phospholipid (PL) in the muscle and liver of male Salmo trutta macrostigma were determined using the gas chromatographic (GC) method. The fatty acid (FA) compositions of total lipid, PL and TAG fractions were determined in muscle and liver tissues of S. trutta macrostigma. The phospholipids contained a higher proportion of 16:0 compared to the TAG in the muscle tissue of S. trutta macrostigma. Docosahexaenoic acid (22:6 ω-3) and eicosapentaenoic acid (20:5 ω-3) contents were high in both muscle and liver tissues. The total lipid contents in the muscle and liver were 1.07-2.45 and 3.00-4.64%, respectively. S. trutta macrostigma is a rich source of ω-3 and ω-6, polyunsaturated fatty acids (PUFA) with numerous benefits to human health.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2021-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46508850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
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