Influence of genetic and interannual factors on the fatty acids profile of virgin olive oil

Tomé-Rodríguez, S.; Barba-Palomeque, F.; Ledesma‐Escobar, Carlos A.; Miho, H.; Díez, Concepción M.; Priego‐Capote, Feliciano

doi:10.1016/j.foodchem.2023.136175

Cited by 8 publications

(3 citation statements)

References 21 publications

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“…UFAs have been identified as the principal active components in the seed oil from T. kirilowii Maxim. [32]. In this study, the seed oils from T. laceribractea Hayata and T. rosthornii Harms exhibited a fatty acid composition similar to that of T. kirilowii Maxim., which was rich in UFAs, primarily including OA, LA, and TA.…”

Section: Discussionmentioning

confidence: 53%

“…This classification demonstrates a significant positive correlation (r = 0.337, p < 0.05). Plants with closely related genetic backgrounds tend to have similar chemical compositions [31], particularly regarding primary metabolites, like the fatty acid composition, which is primarily influenced by genetic factors [32]. The fatty acid composition of seed oil from Trichosanthes germplasm was also mainly determined by genetic factors, which in turn influence its antioxidant activity.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Different Edible Trichosanthes Germplasm on Its Seed Oil to Enhance Antioxidant and Anti-Aging Activity in Caenorhabditis elegans

Wang,

Li,

Zhu

et al. 2024

Foods

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The seeds of various Trichosanthes L. plants have been frequently used as snacks instead of for traditional medicinal purposes in China. However, there is still a need to identify the species based on seeds from Trichosanthes germplasm for the potential biological activities of their seed oil. In this study, 18 edible Trichosanthes germplasm from three species were identified and distinguished at a species level using a combination of seed morphological and microscopic characteristics and nrDNA-ITS sequences. Seed oil from the edible Trichosanthes germplasm significantly enhanced oxidative stress tolerance, extended lifespan, delayed aging, and improved healthspan in Caenorhabditis elegans. The antioxidant activity of the seed oil exhibits a significant positive correlation with its total unsaturated fatty acid content among the 18 edible Trichosanthes germplasm, suggesting a genetic basis for this trait. The biological activities of seed oil varied among species, with T. kirilowii Maxim. and T. rosthornii Harms showing stronger effects than T. laceribractea Hayata.

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Section: Discussionmentioning

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Effect of Different Edible Trichosanthes Germplasm on Its Seed Oil to Enhance Antioxidant and Anti-Aging Activity in Caenorhabditis elegans

Wang,

Li,

Zhu

et al. 2024

Foods

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“…Unsaturated fatty acids (FAs) are widely found in foods such as olive oil, nuts, black tea, and so forth. Among them, black tea and olive oil are popular worldwide due to their pleasant taste and health benefits. , Unsaturated FAs are important precursors of flavor volatiles of black tea. The types and contents of unsaturated FAs have a great influence on the flavor of black tea − and the quality of olive oil .…”

Section: Introductionmentioning

confidence: 99%

Determination of C═C Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations

Yang,

Zhang,

Zhang

et al. 2023

J. Agric. Food Chem.

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The positions of C�C bonds in unsaturated fatty acids (FAs) are one of the main factors determining the quality of food flavor. Herein, we developed an approach for the determination of C�C bonds of FAs by online epoxidation reaction with water dimer radical cations. The limit of detection for octenoic acid isomers was ∼9 μg/L. The positions of C�C bonds in trans-2/ 3-hexenoic acid, trans-2/3-octenoic acid, oleic acid, linoleic acid, and linolenic acid in black tea or olive oil samples were directly determined by the established method. These results indicate that the established method allows the rapid determination of unsaturated FAs in black tea and olive oil. The advantages of this approach include the analysis speed (∼1 min per sample), simple device, and no need for complex pretreatment. This study not only provides a strategy for the determination of C�C positions but also offers new possibilities for applications in the field of food chemistry.

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Enriched oil-in-water emulsions as bioactive agents for locust bean gum films: A comparative investigation

Gouvêa,

Azevedo,

Conte-Junior

et al. 2024

Food Bioscience

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Influence of genetic and interannual factors on the fatty acids profile of virgin olive oil

Cited by 8 publications

References 21 publications

Effect of Different Edible Trichosanthes Germplasm on Its Seed Oil to Enhance Antioxidant and Anti-Aging Activity in Caenorhabditis elegans

Effect of Different Edible Trichosanthes Germplasm on Its Seed Oil to Enhance Antioxidant and Anti-Aging Activity in Caenorhabditis elegans

Determination of C═C Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations

Enriched oil-in-water emulsions as bioactive agents for locust bean gum films: A comparative investigation

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