The Fatty Acids Composition and Antioxidant Activity of Walnut Cold Press Oil

Copolovici, Dana; Bungău, Simona; Boscencu, Rica; Ţiţ, Delia Mirela; Copolovici, Lucian

doi:10.37358/rc.17.3.5489

Cited by 42 publications

(28 citation statements)

References 15 publications

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“…Ozcan [26] identified the main fatty acids of walnut oil as linoleic (55.3%) followed by oleic (13.4%). Copolovici et al [27] determined the fatty acids composition of walnut oil and compared with the literature data. Comparing with given data, ratio of palmitic acid was low and oleic acid was high in our study, but the total ratio of MUFA, PUFA, and saturated fatty acid, they were similar with fatty acid profile of different countries such as Romania, [27] Greece, [28] Spain, [29] Argentina, [30] Poland, [31] Portugal, [32] and Hungary, [33] In another study, the fatty acid ratios of bitter and sweet almond oils were stated.…”

Section: Fatty Acids Of Nut Oilsmentioning

confidence: 99%

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet almond, walnut, and hazelnut oils are analyzed. The volatile compounds are extracted using purge and trap extraction and identified by gas chromatography–mass spectrometry (GC–MS). In total, 21, 24, 25, and 37 aroma compounds are detected in extracts of bitter almond, sweet almond, walnut, and hazelnut oils, respectively. A total of 54 different volatile compounds composed of aldehydes, alcohols, terpenes, carboxylic acids, pyrazines, ketones, furans, and lactones are identified and quantified. Among them, aldehydes present the highest quantity of the overall volatiles in all samples, followed by terpenes in bitter and sweet almond oils, alcohols in walnut oil, and carboxylic acids in hazelnut oil. In addition to aroma compounds, a total of 15 fatty acids are identified and quantified in all oils. Among them, oleic acid in bitter almond, sweet almond, and hazelnut oils, while linoleic acid in walnut oils show the highest concentration. In addition, oleic acid is more dominant in hazelnut oil (80.48%) than the others. The findings of principal component analysis (PCA) exhibits that oils are discriminately different from each other according to fatty acids and aroma profiles. Practical Applications: Nut oil is one of the most widely consumed oils in Iran. The outcomes of this first investigation provide valuable information for understanding the aroma differences between oils of four well‐known Iranian nuts. The purge and trap extraction set for separation followed by analysis and identification of those compounds by gas chromatography–mass spectrometry is an effective practical application tool for volatile description in valuable and expensive oil samples. It is observed that the aroma profiles of four samples are quite different than each other. This research provides valuable information to understand the fatty acids and aroma profile of the four well‐known Iranian nut oils (walnut, hazelnut, bitter and sweet almond oils). Based on the results, sweet and bitter almond oils can be described with relatively similar flavor characteristics due to terpene and aldehyde groups, but hazelnut and walnut oils have different aroma profiles depending on other chemical groups. It can be said that walnut oil is associated with alcohols and furans, while hazelnut nuts oil with acids, lactones, pyrazines, and ketones.

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Section: Fatty Acids Of Nut Oilsmentioning

confidence: 99%

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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“…It was found that melatonin is present in a lot of different types of foods and food supplements. The quantity of melatonin in the most common foods is variable: banana -0.47 ng/g [7], apple -0.05 ng/g [8], kiwifruit 0.02 ng/g [8], pineapple -0.04 ng/g [8], strawberry -0.01 ng/g [8], montmorency tart cherry -13.46 ng/g [9], orange -0.15 ng/g [10], mango -0.70 ng/g [10], papaya -0.24 ng/g [10], tomato -8-16 pg/g [11,12], red wine -17.07 ng/g [13,14], beer -1.43 ng/g [13], bread crumb 3 -1.57 ng/g [15], walnuts -1.0 ng/g [15,16] , olive oil -53-119 pg/mL [17], almonds -39 ng/g [18], coffea canephora -115.25 ± 6µg/ g [19], beef -2.1 ng/g [20], salmon -3.7 ng/g [20].…”

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confidence: 99%

Sensitive Electrochemical Detection Method of Melatonin in Food Supplements

Miccoli¹,

Restani²,

Floroian³

et al. 2018

Rev. Chim.

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Melatonin (N-acetyl-5-methoxytryptamin) is a ubiquitous molecule widely distributed in nature. It is a hormone produced by the pineal gland, which plays a role in the body�s sleep cycles and it is a powerful antioxidant. It is possible to find it in several foods (fruit, rice, corn) and as food supplement. Screen-printed carbon electrode (DRP-150) and graphene modified screen-printed electrode (DRP-110GPH) were tested as sensors for the detection of melatonin using electrochemical detection (differential pulse voltammetry), at different pH values (7.4, 7.0, and 6.4). Quantitative detection of melatonin was possible, with better results when graphene modified screen-printed electrodes were used. The pH influenced the position of the peak as well, with lowering the pH moves more in the right. Both electrodes have been tested on samples of food supplements containing melatonin, with good recovery degrees.

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“…For FA determination and quantification there were used several methods but the most used one is gas chromatography (GC) [22][23][24][25].…”

Section: Gc-ms Equipment and Operating Conditionsmentioning

confidence: 99%

Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

Negoiţă¹,

Mihai²,

Iorga³

et al. 2020

Rev. Chim.

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The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Büchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6. . The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable -0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.

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The Fatty Acids Composition and Antioxidant Activity of Walnut Cold Press Oil

Cited by 42 publications

References 15 publications

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Sensitive Electrochemical Detection Method of Melatonin in Food Supplements

Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

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