Characterization of different olive pulp and kernel oils

Moghaddam, Ghazaleh; Heyden, Yvan Vander; Rabiei, Zohreh; Sadeghi, Naficeh; Oveisi, Mohammad Reza; Jannat, Behrooz; Araghi, Vahideh; Hassani, Shokoufeh; Behzad, Masoomeh; Hajimahmoodi, Mannan

doi:10.1016/j.jfca.2012.06.008

Cited by 23 publications

(29 citation statements)

References 27 publications

(24 reference statements)

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“…From the quality aspect as well, drier areas are suitable for olive oil cultivation [2]. There is a plan to increase olive cultivation area in Iran, which requires well characterized cultivars with well-balanced oil and chemical composition in the proper area [6,18]. An example of activities in the last decade is the planting of olive orchards in Qom province in the subdesertic zone, which is technologically and scientifically unique.…”

Section: Introductionmentioning

confidence: 99%

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

Noorali

Barzegar

Sahari

2014

J Americ Oil Chem Soc

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Because of the importance of cultivar and growing area on the quality and quantity of extracted olive oil, this study examined the effects of two different growing areas (Qom (subdesertic) and Gorgan (Caspian zone) that have important differences in altitude, latitude, and climatic conditions on the physicochemical characteristics of extracted oils from three common cultivars (Beleydi, Mission and Koroneiki) growing in Iran. Independently of the growing area conditions, Beleydi cultivars showed the lowest values of oil content (16.93 ± 1.55 and 43.54 ± 0.18 % in Qom and Gorgan, respectively) the greatest acidity, even higher than the limits specified by the International Olive Council (IOC) regulations (1.04 and 0.46 % in Qom and Gorgan, respectively), and the lowest oxidative stability (9.0 and 6.7 h in Qom and Gorgan, respectively) among the studied cultivars. All cultivars growing in Qom had lower oil contents, but they had higher oleic acid and b-sitosterol content and lower PUFA/SFA ratios in comparison with cultivars grown in Gorgan. Therefore, cultivars grown in Qom had higher oxidative stability. Finally, when principal component analysis (PCA) was applied, the fatty acid and sterol profiles could be used to separate olive samples according to their cultivar and growing area, respectively.

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Section: Introductionmentioning

confidence: 99%

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

Noorali

Barzegar

Sahari

2014

J Americ Oil Chem Soc

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“…[21] Generally, the amounts of iodine, saponification, and unsaponifiable matter values of the WOSO were approximately similar to those of the specified for VOO in the codex standard. [19] Also, kernels had low saturated fat contents and good USFA/ SFA ratios in comparison to the corresponding pulp oils. FA Composition Table 1 shows the FA composition of each WOSO.…”

Section: Oil Content Saponification Iodine and Unsaponifiable Mattmentioning

confidence: 98%

“…A significant fat content difference for the WOS of six olive varieties was observed www.advancedsciencenews.com www.ejlst.com (p < 0.05). [19] Figure 1b, Figure 1d illustrates the unsaponifiable matter values calculated for the WOSOs extracted from six olive varieties which obtained in the range of 0.03-0.32%. The kernel oil yields of six olive varieties cultivated in Saveh Agricultural Research Center were ranged from 15.0 AE 0.17 to 38.8 AE 0.27 μg g À1 .…”

Section: Oil Content Saponification Iodine and Unsaponifiable Mattmentioning

confidence: 99%

“…All unsaponifiable matter values of WOSOs were in the range of as given for VOO (<15) in the codex standard. Moghaddam et al 2012 were reported that oleic acid was known as the main FA in olive kernel and pulp of six olive cultivars. [21] 3.2.…”

Section: Oil Content Saponification Iodine and Unsaponifiable Mattmentioning

confidence: 99%

“…[21] 3.2. [19] In the other study, the olive seed oils of two Tunisia varieties, Chemlali, and Oueslati, were analyzed and their oleic acid recorded in the range of 57.40-68.67%, and 67.78-69.45%, respectively. It was found that oleic acid, with the range of 57.43-65.91%, was the predominant FA in all WOSOs.…”

Section: Oil Content Saponification Iodine and Unsaponifiable Mattmentioning

confidence: 99%

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Antioxidant Capacity, Phenolic Composition and Physicochemical Characteristics of Whole Olive Stone Oil Extracted from Different Olive Varieties Grown in Iran

Khadem

Rashidi²,

Homapour

2019

Euro J Lipid Sci & Tech

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In this study, the physicochemical properties and bioactive contents of whole olive stone oils (WOSOs) extracted from six olive varieties, including Zard, Roughani, Mari, Shengeh, Koroneiki, and Manzanilla, cultivated in the city of Fasa, Iran, are investigated. Therefore, fatty acids (FAs), sterols, and triacylglycerols (TAGs) contents, equivalent carbon number (ECN), saponification, iodine, and unsaponifiable matter values, and phenolic contents of each WOSO are analyzed. The lowest and highest fat content of six WOS varieties are obtained as 2.41 and 5.41%, respectively. The results from saponification value, iodine value, and unsaponifiable matter tests on different varieties of WOSO are respectively ranged from 192.27 to 192.30 (mg KOH/g fat), from 82.80 to 93.35 (mg I2/g fat) and from 0.03 to 0.32 (%). β‐sitosterol is found as the predominant sterol in the WOSO. TAGs with one FA, triolein (OOO, 19.29–28.12%), followed by TAGs with two FAs, oleic‐oleic‐linoleic (OOL, 17.36–23.93%), and then those with three FAs, palmitic‐linoleic‐oleic (PLO, 8.36–11.73%), are the predominant TAGs in the WOSO. Oleic acid and ferulic acid are respectively found as the predominant FA and phenolic compounds in the WOSO. The influence of the olive variety on physicochemical properties and bioactive contents of the WOSO is observed. Practical Applications: The main outcome of this study shows that the determination of FA, sterol, and TAG compositions of WOSO can be applied for the differentiation of olive variety. In addition, determination of the main parameters of chemical properties and bioactive contents of WOSO can be of importance for its further application in different industries, including the food industry, cosmetics, animal food, etc. Results show that this oil can be used as a natural source of polar phenol compounds for human consumption. Using WOSO for human consumption or the pharmaceutical industry can help to reduce waste disposal problems. The whole olive stone (WOS) is known as an important byproduct generated in the olive oil extraction. Special physicochemical properties of whole olive stone oil (WOSO) are shown that this oil is a rich source of polar phenol and bioactive compounds. Results are shown that fatty acids, sterols, and triacylglycerols composition of WOSO depend on the olive cultivar. WOSO has similar the physicochemical properties and bioactive content as olive oil.

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Processing Parameters on the Extraction of Olive Pomace Oil and Its Bioactive Compounds: A Kinetic and Thermodynamic Study

Chanioti

Tzia

2018

J Americ Oil Chem Soc

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The effect of temperature (40-60 C), solid/liquid ratio (1/4-1/12 g mL −1 ), and agitation speed (AS) (100-800 rpm) on the extraction yield of olive pomace oil and on the recovery of its unsaponifiable matter (USM) during extraction were studied. Two kinetic models were tested to correlate the experimental data; the first proposed by So and Macdonald and the second by Sulaiman et al. The two models adequately describe the extraction process of both oil and USM. Higher extraction temperatures, solid to liquid ratios, and AS led to increased oil yield and favored USM in the extracted oil, and also increased the calculated mass transfer coefficients of the extraction. Changes in enthalpy and entropy were found to be positive while change in free energy was negative, indicating that the process was endothermic, irreversible, and spontaneous. Under equilibrium conditions, the oil yield was increased by a factor of approximately 1.096 and 1.054 for the model of So and Macdonald and Sulaiman et al., respectively, for every 10 C rise in temperature. KeywordsOlive pomace Á Unsaponifiable matter Á Solid-liquid extraction Á Kinetics Á Thermodynamic parameters J Am Oil Chem Soc (2018) 95: 371-382. J Am Oil Chem Soc (2018) 95: 371-382 372 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 371-382 Â Ã ð2Þ 373 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 371-382 Fig. 3 Extraction of olive pomace oil (a) and its USM (b) at different AS. Conditions: solid/liquid ratio of 1:4 g mL −1 ; temperature at 50 C. Points represent average values of experiments, bars stand for SD, and lines correspond to fitting curves obtained from the model of Sulaiman et al. (dotted line) and the model of So and Macdonald (continuous line) 376 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 371-382

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Characterization of different olive pulp and kernel oils

Cited by 23 publications

References 27 publications

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

Antioxidant Capacity, Phenolic Composition and Physicochemical Characteristics of Whole Olive Stone Oil Extracted from Different Olive Varieties Grown in Iran

Processing Parameters on the Extraction of Olive Pomace Oil and Its Bioactive Compounds: A Kinetic and Thermodynamic Study

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