Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Irmak, Şahnur; Tokuşoğlu, Özlem

doi:10.4172/2155-9600.1000582

Cited by 8 publications

(4 citation statements)

References 43 publications

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“…For instance, although essential oils were added at the same percentage, samples that incorporated HXT or P into their formula presented 16-18% higher than samples elaborated with Ct or R extracts. The reason for this fact is that olive oil and pomegranate seeds are also natural sources of ALA [20,21] and these are the main ingredients for the elaboration of the cited extracts. On the contrary, the highest increase of DHA content was shown by Ct, followed by, R, HXT, and P. These variations between samples can be also due to lipid oxidation during the manufacturing of fish patties, which can degrade essential fatty acids to produce secondary products, such as malonaldehyde (MDA), which can be explained below by TBAR results.…”

Section: Discussionmentioning

confidence: 99%

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Martínez-Zamora

Ros

Nieto

2020

Plants

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The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

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Section: Discussionmentioning

confidence: 99%

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Martínez-Zamora

Ros

Nieto

2020

Plants

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“…Fatty acid composition is important for the commercial properties of oils. In particular, high levels of MUFA result in a wide range of health benefits, such as improved cholesterol levels and, in turn, the prevention of cardiovascular diseases [ 51 ]. In addition, the MUFA oleic acid confers important properties of oil stability.…”

Section: Resultsmentioning

confidence: 99%

Zeolites and Biochar Modulate Olive Fruit and Oil Polyphenolic Profile

et al. 2022

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Soil degradation processes and climate change threaten the sustainability of Mediterranean rainfed olive orchards, with repercussions on crop yield and quality of olives, olive oil and olive by-products. Using soil amendments can enhance soil fertility for sustained environmental quality and plant performance. For two years, we evaluated, under rainfed conditions, the effects of a fertilizer compound (FC) and its combination with zeolites (ZL) and biochar (BC) amendments on soil moisture, yield, fruit and oil polyphenols and quality indices. The polyphenolic composition was strongly influenced by treatments, although no effects were observed on crop yield. ZL improved soil moisture (average increase of 26.3% compared to FC), fruit fatty acid composition (increase of 12.4% in oleic/linoleic ratio in 2018) and oil quality, BC enhanced the concentrations of polyphenols with high nutritional value (average annual increase of 25.6, 84.8 and 11.6% for 3,4-dihydroxyphenylglycol, oleuropein and rutin, respectively). In contrast, olive oil from FC fruits showed the poorest quality, with oxidation and hydrolytic breakdown signals. The applied soil amendments appear to be a promising sustainable strategy to implement in olive rainfed orchards.

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“…More than an order of magnitude lower levels were detected in olive oil (ca. 1 % w/w of α-linolenic acid) [66,67] and only trace amounts of PhytoPs or PhytoGs were found in oils with less than 0.5 % w/w levels of αlinolenic acid, such as rice, pumpkin seed or sunflower oils. [68] Additionally, naturally aged walnut oil (~10-15 % w/w αlinolenic acid/fresh oil [69] ) and fresh hemp oil were analyzed for comparison.…”

Section: Resultsmentioning

confidence: 99%

First Total Synthesis of Phytoprostanes with Prostaglandin‐Like Configuration, Evidence for Their Formation in Edible Vegetable Oils and Orienting Study of Their Biological Activity

Smrček

Hájek

Hodek

et al. 2021

Chemistry A European J

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Phytoprostanes (PhytoP) are natural products, which form in plants under oxidative stress conditions from α‐linolenic acid. However, their epimers with relative prostaglandin configuration termed phytoglandins (PhytoG) have never been detected in Nature, likely because of the lack of synthetic reference material. Here, the first asymmetric total synthesis of such compounds, namely of PhytoGF1α (9‐epi‐16‐F1t‐PhytoP) and its diastereomer ent‐16‐epi‐PhytoGF1α (ent‐9,16‐diepi‐16‐F1t‐PhytoP), has been accomplished. The synthetic strategy is based on radical anion oxidative cyclization, copper(I)‐mediated alkyl‐alkyl coupling and enantioselective reduction reactions. A UHPLC‐MS/MS study using the synthesized compounds as standards indicates PhytoG formation at significant levels during autoxidation of α‐linolenic acid in edible vegetable oils. Initial testing of synthetic PhytoGs together with F1‐PhytoP and 15‐F2t‐IsoP derivatives for potential interactions with the PGF2α (FP) receptor did not reveal significant activity. The notion that PUFA‐derived oxidatively formed cyclic metabolites with prostaglandin configuration do not form to a significant extent in biological or food matrices has to be corrected. Strong evidence is provided that oxidatively formed PhytoG metabolites may be ingested with plant‐derived food, which necessitates further investigation of their biological profile.

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Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Cited by 8 publications

References 43 publications

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Zeolites and Biochar Modulate Olive Fruit and Oil Polyphenolic Profile

First Total Synthesis of Phytoprostanes with Prostaglandin‐Like Configuration, Evidence for Their Formation in Edible Vegetable Oils and Orienting Study of Their Biological Activity

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