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Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry 用气相色谱-质谱-嗅觉法分析土耳其五种特级初榨橄榄油的主要气味和感官特性
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-06-13 DOI: 10.3989/gya.0666221
D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli
{"title":"Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry","authors":"D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli","doi":"10.3989/gya.0666221","DOIUrl":"https://doi.org/10.3989/gya.0666221","url":null,"abstract":"The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and α-farnesene. Sarı Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47219525","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
Modulation of essential fatty acid levels in coconut oil with flaxseed oil 亚麻籽油对椰子油中必需脂肪酸水平的调节作用
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-06-13 DOI: 10.3989/gya.1018212
A. Joshi, M. Hegde, A. Zanwar
{"title":"Modulation of essential fatty acid levels in coconut oil with flaxseed oil","authors":"A. Joshi, M. Hegde, A. Zanwar","doi":"10.3989/gya.1018212","DOIUrl":"https://doi.org/10.3989/gya.1018212","url":null,"abstract":"Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46763658","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
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil 橄榄叶提取物对精制葵花油氧化稳定性的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-26 DOI: 10.3989/gya.0674221
Y. M’Rabet, K. Hosni, K. Khwaldia
{"title":"Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil","authors":"Y. M’Rabet, K. Hosni, K. Khwaldia","doi":"10.3989/gya.0674221","DOIUrl":"https://doi.org/10.3989/gya.0674221","url":null,"abstract":"The aim of this study is to investigate the ability of oleuropein-rich olive leaf extract (OLE) to improve the quality and oxidative stability of sunflower oil subjected to accelerated thermal oxidation. Oleuropein was the major phenolic compound determined by HPLC-DAD with a content ranging from 20.81 to 32.56 mg·g-1 of dry extract (DE). The evaluation of the in vitro antioxidant capacity of OLE showed good scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide (H2O2) (1.01 and 0.96 mmol Trolox equivalents (ET·g-1 DE, respectively). The enrichment of sunflower oil with 0.1, 0.25 and 0.5% OLE (w/v) significantly inhibited thermal-induced peroxidation in a dose-dependent fashion. 0.25% OLE was the most effective concentration and showed a significant reduction in peroxide value and conjugated dienes by 61.4 and 17.4%. These results indicate that OLE can be considered a good natural alternative for extending the shelf-life of polyunsaturated vegetable oils.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47222262","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
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds 凤凰籽提取油的动力学和热力学研究
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-26 DOI: 10.3989/gya.0669221
S. Dong, S. Sun
{"title":"Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds","authors":"S. Dong, S. Sun","doi":"10.3989/gya.0669221","DOIUrl":"https://doi.org/10.3989/gya.0669221","url":null,"abstract":"In this work, phoenix (Firmiana simplex L.) seed oil from Sterculiaceae was extracted using ultrasound-assisted and Soxhlet methods, and physicochemical properties and fatty acid composition were compared and analyzed. The kinetic and thermodynamic properties of the extraction process of Phoenix seed oil were also evaluated. The results showed that the common physicochemical properties of the oil samples extracted by the ultrasound-assisted method were lower than those of the Soxhlet extraction method. In the range of 293 K to 323 K, the effective diffusion coefficient of Phoenix seed oil was significantly different, and varied from 5.18×10-13m2·s-1 to 1.29×10-12m2·s-1. The entropy and enthalpy changes in the extraction were positive with values of 33.17 J/(mol·K) and 7.15 kJ/mol, respectively. This work provides the theoretical basis for the development of extraction process parameters and the design of an extraction process for Phoenix seed oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41994524","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
Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise 杏仁渣中富含抗氧化剂的微晶纤维素对蛋黄酱理化和质地特性的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-26 DOI: 10.3989/gya.0891211
N. Ünver, Ş. Çelik
{"title":"Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise","authors":"N. Ünver, Ş. Çelik","doi":"10.3989/gya.0891211","DOIUrl":"https://doi.org/10.3989/gya.0891211","url":null,"abstract":"The purpose of this study was to investigate whether antioxidant-enriched microcrystalline cellulose from almond residue (AE-MCC-AS) affects the physicochemical and textural characteristics of mayonnaise during 56 days of storage at 25 °C. The L * value of the mayonnaise decreased by increasing the AE-MCC-AS ratio; whereas the redness and yellowness values increased. The emulsion stability and viscosity increased by increasing the AE-MCC-AS ratio from 0.2% to 0.4%; however, they decreased with an increase in the AE-MCC-AS ratio from 0.4% to 0.6%. The largest oil droplets were observed in the micrographs of the control, 0.2% AE-MCC-AS-M and 0.6% AE-MCC-AS-M; while the smallest ones were observed in the micrographs of α-tocopherol-M, BHT-M and 0.4% AE-MCC-AS-M. During the storage period, the total MUFA and PUFA showed a declining trend in all treatments with a higher decrease in the control; while total SFA showed an upward trend with a higher increase in the control. In terms of textural characteristics, a significant declining trend (P < 0.01) was observed in firmness and consistency; whereas an upward trend was observed in cohesiveness during the storage in all treatments.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45647789","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
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus 影响大口鲤营养品质的脂肪酸组成因素
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.0444221
N. Şen Özdemir, M. Koyun, F. Caf, M. Kırıcı
{"title":"Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus","authors":"N. Şen Özdemir, M. Koyun, F. Caf, M. Kırıcı","doi":"10.3989/gya.0444221","DOIUrl":"https://doi.org/10.3989/gya.0444221","url":null,"abstract":"This study aimed to evaluate the effect of different factors (season, gender, location, total lipid, weight and length) on the fatty acid composition and nutritional quality of Cyprinion macrostomus. The results were evaluated through PERMANOVA, principal coordinates (PCO), and cluster analysis for similarity ranges. An analysis of similarity (ANOSIM) was performed on the distance matrix using multiple permutations within a significant fixed effect (p < 0.05). C18:1ω9, EPA and DHA were the most important fatty acids which had an effect on the nutritional quality in all the factor groups. Total lipid amount, season and length factors were the most influential on the fatty acid compositions of C. macrostomus. Summer and Spring were the best the periods for the good nutritional quality of C. macrostomus in terms of AI (Atherogenicity index), TI (Thrombogenicity index) and h/H (Σhypocholesterolemic/Σhypercholesterolemic fatty acid index). In addition, station, gender and weight had no effect on nutritional quality. The study indicated that C. macrostomus is a potential fish meat for human nutrition with high nutritional value in terms of fatty acid composition.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44669684","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
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye 在香港本地市场取得的食用油及脂肪中的3-MCPD及甘油三酯含量
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.0333221
A. O. Gündüz, M. Ceylan, A. Baştürk
{"title":"3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye","authors":"A. O. Gündüz, M. Ceylan, A. Baştürk","doi":"10.3989/gya.0333221","DOIUrl":"https://doi.org/10.3989/gya.0333221","url":null,"abstract":"In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1).","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48442080","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
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil 磷脂酰乙醇胺和磷脂酰丝氨酸对茶籽油抗氧化能力、氧化稳定性和颜色还原的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.0334221
J. Zhong, L. Ma, Y.L. Sun, H. Zhong, B. Zhou
{"title":"Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil","authors":"J. Zhong, L. Ma, Y.L. Sun, H. Zhong, B. Zhou","doi":"10.3989/gya.0334221","DOIUrl":"https://doi.org/10.3989/gya.0334221","url":null,"abstract":"Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion of refined camellia seed oil (RCSO) was evaluated in this work. The PE/PS addition could improve the oxidative stability and antioxidant capacity, but was not a key factor in the color reversion of RCSO. The results clearly showed that PE and PS were not prooxidants but antioxidants in camellia seed oil, and the findings of the present study would be useful for extending the shelf-life of camellia seed oil and for retaining phospholipids during moderate refining.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44451500","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
A survey of phthalates in flavored olive oils from Turkey 土耳其风味橄榄油中邻苯二甲酸酯的调查
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.1235212
İ. Toptancı, S. Kıralan, O. Ketenoglu
{"title":"A survey of phthalates in flavored olive oils from Turkey","authors":"İ. Toptancı, S. Kıralan, O. Ketenoglu","doi":"10.3989/gya.1235212","DOIUrl":"https://doi.org/10.3989/gya.1235212","url":null,"abstract":"Phthalates are organic contaminants that are used as plasticizers in many plastic food packaging materials. Because of their lipophilic character, oils are the primary source of human exposure to phthalates. In this study, the presence of five phthalate esters; diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP) and diisodecyl phthalate (DIDP) in olive oils flavored with different materials and marketed in Turkey in 2020 was determined. The samples included BBP, DINP, DIDP at lower concentrations than their LOQ. DEHP was the most abundant phthalate in all samples at varying concentrations between < LOQ to 1.81 mg/kg. The highest amount of DEHP was found in the oil sample flavored with bergamot (1.81 mg/kg). DBP was detected in 9 of the 25 samples at concentrations from 0.11 to 0.27 mg/kg.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48089489","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
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes 选定绿叶蔬菜叶片中单个脂肪酸的GC/MS定量及其生物柴油特性
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.0907212
S. kumar, V. Manasa, C. Madhubalaji, A. W. Tumaney, P. Giridhar
{"title":"GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes","authors":"S. kumar, V. Manasa, C. Madhubalaji, A. W. Tumaney, P. Giridhar","doi":"10.3989/gya.0907212","DOIUrl":"https://doi.org/10.3989/gya.0907212","url":null,"abstract":"The current demand for edible vegetable oil is increasing worldwide, and the development of new sources of high-quality vegetable edible oil is an essential task. There is also a huge demand for biodiesel in domestic and industrial applications, and foliage oils could be a good source for diesel applications. The current study aimed at the identification and quantification of fatty acids from commonly consumed green leafy vegetables (GLVs) viz., Hibiscus cannabinus, Hibiscus sabdariffa, Basella alba, Basella rubra, and Rumex vesicarius and to calculate the biodiesel attributes of the oil. The total oil content was ascertained as the highest in R. vesicarius foliage (3.91 ± 0.27 g/100 g dry leaf powder). GC/MS chromatographic investigation identified 9,12,15-octadecatrienoic acid as a significant compound followed by hexadecanoic acid. In Hibiscus spp. C18:3 (49.3 µmol % and 50.4 µmol %) was recorded to be the most noteworthy followed by C16:0 (23.2 µmol % and 21 µmol %) in H. cannabinus and H. sabdariffa, respectively. The GLVs foliage-fatty acid biodiesel attributes were additionally assessed through an empirical formula. Consequently, the overall examined results will be helpful for the investigation of these oils as vegetable oil for human consumption and biodiesel applications.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43951786","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
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