Les huiles végétales : particularités et utilités

Lecerf, Jean‐Michel

doi:10.1016/s1957-2557(11)70237-1

Cited by 10 publications

(8 citation statements)

References 14 publications

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“…It is also a factor that helps detect the alteration of the oil by hydrolysis (Gharby et al., 2012). Indeed, in vegetable oils, natural fatty acids are mainly present as 98%–99% triglycerides (Lecerf, 2011). The hydrolysis of these latter releases free fatty acids whose dosage makes it possible to have an idea of the progress of oil degradation (Gharby et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive

Moudden

Idrissi

Belmaghraoui

et al. 2020

J. Food Process. Preserv.

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The olive industry is an important economic activity, concentrated mainly in the Mediterranean countries, which account for about 95% of the world production (Gharby et al., 2013). In 2011, Morocco produced 135.000 tons or 4% of the world production. The extraction of olive oil requires large quantities of water; therefore, this industry generates large quantities of liquid effluents: olive mill wastewaters (OMW). The latter, also called vegetated waters are rich in organic matter (phenolic compounds, lipids, etc.), mostly stored temporarily in vats, and then, released in nature on agricultural soils, exposing the environment to an inevitable

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Section: Resultsmentioning

confidence: 99%

Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive

Moudden

Idrissi

Belmaghraoui

et al. 2020

J. Food Process. Preserv.

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“…Vegetable oils belong to these useful food additives. Indeed, vegetable oils are an important source of nutrients (presence of essential fatty acids, fat-soluble vitamins, polyphenols, phytosterols) which give them a special role in the diets of populations (Lecerf, 2011). They are extracted from oleaginous plants, which have most of the time, traditionally been used for seasoning and preserving the sanitary quality of foods through the oils they produce (Tchiégang, 2004).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and Antioxidant Activities of Palm Kernel Oils Extracted from Varieties Dura and Tenera of Oil Palm (Elaeis guineensis Jacq.) and the Relationship to Their Chemical Composition

Yapi¹,

Kouadio²

2020

JFS

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The investigation of the antimicrobial and antioxidant activities of palm kernel oils extracted from varieties Dura (oil D) and Tenera (oil T) of oil palm (Elaeis guineensis Jacq.) and the relationship to their chemical composition were carried out in this study. The results obtained show that oil D had the greatest antimicrobial activity. The analysis of gas chromatographic coupled to mass spectrometry (GC-MS) showed that this oil D contained in addition to the lauric acid, the undecylenic acid which both possess antimicrobial activity. This undecylenic acid was not identified in oil T. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and the Fe3+ reduction test (FRAP) used to evaluate the antioxidant activity of the palm kernel oils had showed that oil T had the greatest antioxidant activity with a concentration inhibiting 50% of the reaction (IC50%) of 750 mg/L. It was also noted that, this oil T had also the highest contents in polyphenols, α-tocopherol and sterols with predominance of β-sitosterol. Moreover, the β-sitosterol is known to possess a regulatory role of the immune system.The findings of this study provide thus, useful information which may help customers to make the best choice in the consumption of these oils.

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“…Thus, the quality of oils can have an effect on human health as well as animal health. Indeed, as it is known, vegetable oils are an important source of nutrients (presence of essential fatty acids, fat-soluble vitamins, polyphenols, phytosterols) which give them a special role in the diets of populations [1]. They are extracted from oleaginous plants, which have most of the time, traditionally been used for seasoning and preserving the sanitary quality of foods through the oils they produce [2].…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical Characterization of Palm Kernel Oil Extracted from the Seeds of Two Varieties of Oil Palm (Elaeis guineensis Jacq.) for Possible Use in Feed or Food

Paulin

Irène

2019

EJNFS

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This study was carried out in order to assess the quality of the type of palm kernel oil suitable for the alternative in animal oil in feed or food. To reach this objective, oil D and oil T extracted respectively from the seeds of the varieties Dura and Tenera of oil palm (Elaeis guineensis Jacq.) by the Soxhlet method using hexane as a solvent were analyzed for their physicochemical characteristics. The results obtained show that the values for the physical parameters (Oil yield, density and percentage of impurities) of both oils were similar and fell in those of the standards of Codex Alimentarius 2015. However, for the chemical parameters (Acid value, percentage of free fatty acids, peroxide value, saponification value and ester value), the values obtained for oil D were the highest, but for both oils, the values were above those recommended by the standards of Codex Alimentarius 2015, excepted the Saponification values and the Ester values which were below these standards. The determination of fatty acids composition by Gas Chromatography showed that these oils were not significantly different. Indeed, the totals saturated fatty acids were in amounts of 87.92% ± 0.17 and 87.53% ± 0.24, while the totals unsaturated fatty acids were in amounts of 12.08% ± 0.02 and 12.47% ± 0.02 respectively for oil D and oil T. The predominant fatty acid was lauric acid in amounts of 36.87% and 37.84% respectively for oil D and oil T. Thus, these palm kernel oils could be used as ingredients and preservatives in feed due to their content in lauric acid which is known to possess antimicrobial properties and also to their content in unsaturated fatty acids (oleic and linoleic acids) which are an indicator of oil quality. However, oil T seems to be more suitable for the alternative in animal oil in feed due to its percentage of free fatty acid which is less than that of oil D.

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Les huiles végétales : particularités et utilités

Cited by 10 publications

References 14 publications

Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive

Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive

Antimicrobial and Antioxidant Activities of Palm Kernel Oils Extracted from Varieties Dura and Tenera of Oil Palm (Elaeis guineensis Jacq.) and the Relationship to Their Chemical Composition

Physico-chemical Characterization of Palm Kernel Oil Extracted from the Seeds of Two Varieties of Oil Palm (Elaeis guineensis Jacq.) for Possible Use in Feed or Food

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