Journal of Food Lipids最新文献

{"title":"LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS","authors":"L. Hanuš, I. Shkrob, V. Dembitsky","doi":"10.1111/J.1745-4522.2008.00125.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00125.X","url":null,"abstract":"Fifteen species of wild edible mushrooms belonging to the genus Boletus (phylum Basidiomycota) were examined by high-performance thin-layer chromatographic (HP-TLC) analysis and gas chromatography–mass spectrometry (GC-MS) analysis for the presence of neutral, glyco-, phospholipids, betaine lipids and fatty acids. The most abundant fatty acids were oleic acid (9-18:1, 15–42%), linoleic acid (9,12-18:2, 38–58%) and palmitic acid (16:0, 7–17%), but a great variation of the ester composition from one to another one was found. A comparison of neutral lipids, glycolipids, polar lipids and fatty acid composition of four species was done. Diacylglyceryltrimethylhomoserine and phosphatidylcholine were found as major components among polar lipids. Chemical constituents were characterized by GC-MS, HP-TLC and other chemical methods. Biologic activity of some isolated compounds from the genus Boletus is also discussed.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"370-383"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00125.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MUSCLE AND ROE LIPID COMPOSITION IN DIPLOID AND TRIPLOID SCALLOPS","authors":"Olivia Arjona, A. Millán, A. Ibarra, E. Palacios","doi":"10.1111/J.1745-4522.2008.00128.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00128.X","url":null,"abstract":"ABSTRACTThe use of triploid bivalves is now common in the market. We tested if there was a difference in lipid and long-chain highly unsaturated fatty acid (HUFA) accumulation in the muscle of diploid and triploid scallops (Argopecten ventricosus) during maturation, as triploids do not reproduce and lipids are not transferred to the gonad, and thus, could be accumulated in the meat (adductor muscle). Differences in triacylglycerols, phospholipids, esterified and free sterols, as well as HUFA in the reserves of gonads were found between diploid and triploid scallops. In contrast, no differences were found in the muscle for any of the lipid classes or fatty acid content in relation to ploidy, although they varied in relation to the sampling month.PRACTICAL APPLICATIONSThe results obtained indicate that for human consumption purposes, the quality of the meat and roe of scallops follows a temporal pattern of lipid accumulation, with higher levels of total sterols in summer, but a higher proportion of arachidonic acid in winter and lower docosahexaenoic acid in autumn, and that the muscle lipid composition is not affected by the triploid condition.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"407-419"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00128.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"8‐HYDROXY‐2′‐DEOXYGUANOSINE AS A BIOMARKER FOR DETECTION OF THE EARLY STAGE INDUCED ADENOCARCINOMA IN RATS","authors":"A. Tokarz, B. Bobrowska, M. Kosk","doi":"10.1111/J.1745-4522.2008.00120.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00120.X","url":null,"abstract":"The influence of fats on carcinogenesis is associated with oxidative DNA lesions. In this study, the effect of heated (for 10 min at 200C) and unheated olive and sunflower oils on oxidative DNA damage (8-hydroxy-2′-deoxyguanosine [8-OhdG]) in rats in which breast cancer was simultaneously induced with 7,8-dimethylbenz[a]antracene (DMBA) was assessed. The research focused on the kinetics of alterations in urinary 8-OHdG at the early stage of carcinogenesis, as well as the influence of dietary factors on the process. Urine samples were obtained from animals placed individually in metabolic cages for 24 h. The study results showed that both the quantity and quality of dietary fats exert their influence on urinary 8-OHdG in rats. In addition, DMBA-induced carcinogenesis was accompanied by increased urinary 8-OHdG levels in rats, regardless of their diet. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000It is estimated that approximately one-third of human cancers are associated with inappropriate dietary habits and lifestyle. The aim of the present study was to assess the effect of olive and sunflower oils, heated and unheated, on the severity of oxidative DNA lesions (8-hydroxy-2′-deoxyguanosine) in rats in which breast adenocarcinoma was simultaneously induced with 7,8-dimethylbenz[a]antracene. The results presented in this work can be useful in the analysis of fats' influence on cancer process in humans.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"297-308"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00120.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHEMOMETRIC CHARACTERIZATION OF FIVE TUNISIAN VARIETALS OF OLEA EUROPAEA L. OLIVE FRUIT ACCORDING TO DIFFERENT MATURATION INDICES","authors":"M. Issaoui, B. Mechri, A. Echbili, S. Dabbou, Abdelmajid Yangui, H. Belguith, A. Trigui, M. Hammami","doi":"10.1111/J.1745-4522.2008.00116.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00116.X","url":null,"abstract":"ABSTRACT \u0000 \u0000The usefulness of some chemical parameters as a tool to discriminate five varietals of olives was evaluated. Fruits were collected from the same orchard in order to eliminate geographical and climatic effects. Biochemical and quality characteristics in the fruits at complete ripeness were also investigated. Results showed that pomological characteristics and fatty acid composition may differ, depending on the variety and ripeness state, which is confirmed by an analysis of variance. A linear trend between mannitol and oil content was observed (r = 0.665; P < 0.001). Jeddaria Chaal olive oil had both the highest triolein (39.33%) and oleic acid value (74.43%). However, Chemlali Chouamekh olive oil showed the highest pigment (59.29 and 26.37 mg/kg of chlorophylls and carotenes, respectively) and α-tocopherol content (201.40 mg/kg). Thus, the cultivars were clearly differentiated in their metabolic behavior and the biochemical characteristics of their oils. Ripening state is used mainly as a guideline to establish the olive harvest time. The present data provide information about the maturation patterns of different cultivars and how it can influence the quality of the final product. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000This research is strongly oriented to the agronomic application. The obtained results can orient an agronomist to the optimum ripening date of olive fruits with a good amount of oil and a balanced fatty acid composition.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"277-296"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00116.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IDENTIFICATION OF OXIDATION PRODUCTS OF 2,3,5,4′-TETRAHYDROXYSTILBENE 2-O-β-d-GLUCOPYRANOSIDE FROM POLYGONUM MULTIFLORUM THUNB WITH H2O2","authors":"LI SHUANG LV,&nbsp;JIAN TANG,&nbsp;CHI-TANG HO","doi":"10.1111/j.1745-4522.2008.00115.x","DOIUrl":"10.1111/j.1745-4522.2008.00115.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The major stilbene glycoside, 2,3,5,4′-tetrahydroxystilbene 2-</i>O<i>-β-<span>d</span>-glucopyranoside (PM-SG), was purified from the ethanol extract of the roots of</i> Polygonum multiflorum <i>Thunb. In order to better understand the antioxidation mechanism of PM-SG, PM-SG was allowed to react with H₂O₂, and the reaction products were isolated by chromatography and identified by liquid chromatography–mass spectrometry and nuclear magnetic resonance</i>. <i>The formation of a major product, a dimer of PM-SG, indicated that the C₅ phenolic group on PM-SG was more reactive toward the hydrogen abstraction.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The root of <i>Polygonum multiflorum</i> Thunb is an important medicinal plant and has been used for over several thousand years in China. A major stilbene glucoside, 2,3,5,4′-tetrahydroxystilbene 2-<i>O</i>-β-<span>d</span>-glucopyranoside (PM-SG) is known as the active antioxidant of this plant material. In the present study, structural determination of the oxidation products from the reaction of PM-SG with H₂O₂ was carried out in order to allow better understanding of the antioxidant mechanism of this compound.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"231-239"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00115.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"QUANTITATIVE DETERMINATION OF ALKYLRESORCINOLS IN CEREAL GRAINS: INDEPENDENCE OF THE LENGTH OF THE ALIPHATIC SIDE CHAIN","authors":"MARIOLA KULAWINEK,&nbsp;ARKADIUSZ KOZUBEK","doi":"10.1111/j.1745-4522.2008.00118.x","DOIUrl":"10.1111/j.1745-4522.2008.00118.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Two general spectrophotometric methods were used to analyze alkylresorcinols and determine their total amounts in rye, wheat and cereal products. Alkylresorcinols were extracted from rye bran with acetone, hydrogenated to obtain a mixture of saturated homologues, subjected to preparative high-performance liquid chromatography (HPLC) to obtain individual species with the side chain ranging from 15 to 25 carbon atoms, and finally quantified by colorimetric reaction with the diazonium salt Fast Blue B (2-methoxy-4-nitoraniline) and by HPLC. The intensity of the reaction between the same weight amounts of homologues with Fast Blue B decreased in the order C15:0</i> &gt; <i>C17:0</i> &gt; <i>C19:0</i> &gt; <i>C21:0</i> &gt; <i>C23:0</i> &gt; <i>C25:0. It was demonstrated that calibration curves based on molecular concentration instead of weight amount of the particular homologues were characterized by the same regression equation and showed an acceptable linearity in the range of 5–30 nmol of homologue in a sample. This confirmed that the colorimetric reaction of alkylresorcinols with Fast Blue B is independent of the length of the aliphatic side chain. Total alkylresorcinols were accordingly determined in cereal grain materials. Two extraction systems (acetone and ethyl acetate) were used. The results of the colorimetric method and those calculated from calibration curves based on the weight amounts of the homologues C15:0 and C19:0 were different. In contrast, the results calculated from the calibration curves based on the mole amounts of the particular homologues were very similar or even identical.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The color and intensity of the reaction between alkylresorcinols and the diazonium salt Fast Blue B was independent of the length of the alkyl side chain. This feature could be helpful for the differential determination of the phenolic and resorcinolic lipids present in biological samples. Most cereal material and products contain a mixture of various homologues that is characteristic not only of the source (rye, wheat, triticate, barley), but also of the variety and the growth conditions. Therefore, for accurate calibration curves independent of the composition of homologues, they should be prepared on the basis of the mole fraction of the alkylresorcinols present, similar to the quantitation of phospholipids via phosphorus determination. This procedure will also allow the direct comparison of their amounts in different sources of alkylresorcinols. Nevertheless, simultaneous determination of the homologue composition in the samples is desirable (e.g., by reverse-phase high-performance liquid chromatography) as different homologues may have various impacts on the biological activity of alkylresorcinol","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"251-262"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00118.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FATTY ACID AND PHOSPHOLIPID PROFILE OF FRESHWATER SARDINE MIROGREX TERRAESANCTAE FROM THE SEA OF GALILEE","authors":"LUMÍR O. HANUŠ,&nbsp;TOMÁŠ ŘEZANKA,&nbsp;VALERY M. DEMBITSKY","doi":"10.1111/j.1745-4522.2007.00108.x","DOIUrl":"10.1111/j.1745-4522.2007.00108.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Fatty acid and lipid compositions from different tissues of Galilee Sardine important in the diet of East Mediterranean inhabitants were examined. More than 50 fatty acids were detected in freshwater fish sardines (</i>Mirogrex terraesanctae<i>). The muscles of this fish contained a high level of omega-3 fatty acids.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Sardines are an important commercial freshwater fish species. The lipids of different sardine tissues, fished in Lake Kinneret (the Sea of Galilee), were examined. The benefits of including omega-3 fatty acids in the diets of humans are well documented. Fatty acids play a major role in the functioning of the immune system and the maintenance of all hormonal systems in the body. Sardines (<i>Mirogrex terraesanctae</i>) are an excellent source of both docosahexaenoic acid and eicosapentaenoic acid. Sardines are one of the most popular treats in Israeli homes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"150-163"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00108.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE EFFECTS OF INDUSTRIAL EFFLUENT DISCHARGE ON LIPID PEROXIDE LEVELS OF PUNTI FISH (PUNTIUS SOPHORE) TISSUE IN COMPARISON WITH THOSE OF FRESHWATER FISH","authors":"MD. MAHABUB-UZ-ZAMAN,&nbsp;SATYA RANJAN SARKER,&nbsp;MD. SHAHDAT HOSSAIN","doi":"10.1111/j.1745-4522.2008.00112.x","DOIUrl":"10.1111/j.1745-4522.2008.00112.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of industrial effluent on the oxidative stress of</i> Puntius sophore <i>(punti fish) tissue was investigated. Oxidative stress was determined by measuring lipid peroxide (LPO) and fatty acid profile as bioindicators. Punti fishes were collected from a river where textile mill effluent is discharged, as well as from fresh water as controls. Homogenized tissues were used for LPO, fatty acid, total cholesterol, phospholipid and protein measurements. LPO levels in both hepatic and extrahepatic tissues increased significantly in the industrial-effluent-exposed fish tissue as compared with those of the freshwater fish (control versus industrial-effluent-exposed fish: hepatic tissues, 54.0</i> ± <i>5.0 and 89.0</i> ± <i>9.0 nmol/mg protein; extrahepatic tissues, 52.0</i> ± <i>9.0 and 270</i> ± <i>16.0 nmol/mg protein). Five biologically important polyunsaturated fatty acids, docosahexaenoic acid (C22:6</i>n<i>-3), docosapentaenoic acid (C22:5</i>n<i>-3), eicosapentaenoic acid (C20:5</i>n<i>-3), arachidonic acid (C20:4</i>n<i>-6) and linolenic acid (C18:3</i>n<i>-3), significantly decreased, and saturated fatty acid, stearic acid (C18:0), significantly increased in the effluent-exposed fish tissue than those of the freshwater counterpart. Cholesterol level of industrial-effluent-exposed punti fish was 1.5-fold lower than those of the freshwater fish. This study thus suggests that industrial effluent poses a threat, at least partially, through oxidative insult to fish tissues.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The study reported here indicates that fish exposed to industrial effluent induce a greater risk of oxidative stress with a resultant increased level of lipid peroxides. Consequently, if these fish with increased oxidative species are ingested by humans, they may cause physiological problems such as cardiovascular diseases and cancer involving disruption of cellular homeostasis. Therefore, an investigation about the oxidative stress of fish tissue in terms of lipid peroxidation could be of considerable significance in Third World countries where consumers remain unaware about the quality of the fish sold in the local markets and are ignorant of the oxidative stress and its consequences. The information of the present investigation may help in providing some preliminary information about the impact of unplanned industrialization on aquatic ecosystem.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"198-208"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00112.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD-PRESSED PLANT OILS","authors":"ALEKSANDER SIGER,&nbsp;MALGORZATA NOGALA-KALUCKA,&nbsp;ELEONORA LAMPART-SZCZAPA","doi":"10.1111/j.1745-4522.2007.00107.x","DOIUrl":"10.1111/j.1745-4522.2007.00107.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritional and health impact of these oils. Antioxidant properties of the methanolic extracts of cold-pressed oils such as soybean, sunflower, rapeseed, corn, grapeseed, hemp, flax, rice bran and pumpkin were studied. The methanolic extracts were obtained by solid phase extraction and separation, and identification of phenolic acids was conducted by high-performance liquid chromatography. The obtained extracts were characterized by different scavenging activities of 2,2-diphenyl-1-picrylhydrazyl radicals. The best antioxidant properties were displayed by the extract from hemp, pumpkin and rapeseed oils. The highest content of total phenolic compounds was determined for the pumpkin and hemp oils – about 2.4 mg/100 g. Rapeseed oil was characterized by the highest content of phenolic acids, especially sinapic acid. To better understand the beneficial effects of antioxidant compounds in vegetable oils, it is important to investigate whether these bioactive compounds in oils differ in their reactions with free radicals.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Phenolic compounds have been reported to be present in all vegetable oils, which is very important for the oxidative stability of the polyunsaturated fatty acids of these oils. Additionally, edible oils rich in natural antioxidants may play a role in reducing the risk of chronic diseases. Thus, the oils examined may be used in different food applications to provide nutrition and health benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"137-149"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00107.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHLORINATED CONTAMINANTS IN EXTRA-VIRGIN OLIVE OIL FROM CENTRAL ITALY","authors":"CRISTIANA GUERRANTI,&nbsp;GUIDO PERRA,&nbsp;MONIA RENZI,&nbsp;SILVIA FOCARDI,&nbsp;SILVANO FOCARDI","doi":"10.1111/j.1745-4522.2008.00111.x","DOIUrl":"10.1111/j.1745-4522.2008.00111.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Synthetic chemical compounds, such as organochlorines, are known for their persistence and toxicity. The diet represents, for the general population, the main route of exposure to these contaminants, because organochlorines in food constitute a significant health risk, and olive oil has a high consumption rate among people of the producing countries; the control of residues in olive oil is of great importance. In this study, the presence of residues of hexachlorobenzene (HCB), dichlorodiphenyltrichloroethane (DDT) and polychlorinated biphenyls (PCBs) was assessed in samples of extra-virgin olive oil from Tuscany (central Italy). The analyses revealed the presence of HCB in concentrations below the detection limit; DDT and PCBs were instead present in all samples tested, and PCB concentrations were always higher than those of DDT, from 1.24 to 29.35, and from 0.01 to 1.83 ng/g wet weight, respectively.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Because organochlorines in food constitute a significant health risk, and olive oil has a high consumption rate among people of the producing countries, the control of residues in olive oil is of great importance. For the first time here, we present data on organochlorine pollution in oil samples collected in Tuscany, and assess the intake ranges of pollutants related to consumption of the oils analyzed. Showing the low contamination levels of Tuscan olive oil, we wish to confirm the high quality of this kind of food lipid.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 2","pages":"190-197"},"PeriodicalIF":0.0,"publicationDate":"2008-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2008.00111.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}