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This study was conducted to investigate the effects of harvest time on the protein, oil, fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L. cvs. 'Tombul', 'Palaz', 'Çakıldak', 'Okay 28' and 'Allahverdi'). The harvest was carried out at 7 different periods with weekly intervals from 20 July to 31 August. As the harvest time progressed, increases and decreases were detected in protein, oil, fatty acids and bioactive compounds. The highest oil content was measured in the H5 and H6 harvest periods. The highest content was determined in H3 for oleic acid. Higher total phenolics, total flavonoids and antioxidant activity were obtained in the first 3 harvest periods than in the other periods. The present findings revealed that the protein, fatty acids and bioactive compounds in hazelnut cultivars may differ according to the harvest time. The results obtained will provide clearer ideas to both the industry and the producers about the optimum harvest time for the intended use of these cultivars. [ABSTRACT FROM AUTHOR]

This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity. [ABSTRACT FROM AUTHOR]

This study aimed to extract and physical-chemically characterize Terminalia catappa L. kernel oil from purple (CR) and yellow (CA) varieties. Physical-chemical parameters, composition of fatty acids, nutritional quality indices, bioactive compounds and antioxidant capacity of both oil varieties were evaluated according to the literature. Both oils presented low levels of acidity and peroxides, besides the predominance of unsaturated fatty acids, ~63% of oleic and ~26% of linoleic acids, which influenced its nutritional indices. The CR oil variety exhibited a higher content in anthocyanin (18.3 ± 1.5 mg·100 g-1), ascorbic acid (68.4 ± 2.02 mg·100 g-1) and total polyphenol contents (152.3 ± 2.4 mg GAE·g-1), and a good antioxidant activity (38.6 ± 2.2 μg TE·g-1) determined by TEAC assay, when compared to the CA oil (p < 0.05). Therefore, the results confirm the importance of T. catappa as a lipid source for human consumption to be used in the development of food products. [ABSTRACT FROM AUTHOR]

The quality characteristics of green olives produced by the traditional spontaneous fermentation method in Jordan have never been studied. We investigated the nutritional, functional, and microbiological characteristics of Jordanian fermented green Nabali Baladi olives (GNBFO). Proximate composition, fatty acids, and total polyphenols were determined by standard protocols. Cultivable microflora was monitored over 3 months of fermentation. Isolated microorganisms were identified by molecular sequencing and in vitro probiotic traits were tested. GNBFO contained fiber (3g/100g), total polyphenols (306mg/100g), oil (19.3g/100g), and oleic acid (70%). Yeast strains (Candida diddensiae and Candida naeodendra) were predominant and showed acid (pH=2.5) and bile salt (0.1% and 0.3%) resistant and high adhesion ability (ca~107CFU/ml) to intestinal cell lines; they were positive to catalase and negative to lipase and none possessed antimicrobial activity against selected pathogens. Lactic acid bacteria were not detected. In conclusion, the GNBFO have promising functional characteristics as they contain valuable nutrients, antioxidants, and yeast strains with potential probiotic traits. [ABSTRACT FROM AUTHOR]

Pakistan has been constantly deficient in its oil seed production and it is very difficult to meet the edible oil requirement of its ever-increasing population. A field experiment was conducted at the Agronomy Research Farm, The University of Agriculture Peshawar, Northern Pakistan during winter (2013-14). Five sulphur levels (15, 30, 45, 60 and 75 kg·ha-1) and times of application (at seedling, bolting and flowering stages) were used for the canola variety Abasin-95. The experiment was laid out in a randomized complete block design replicated four times on a 5 m × 3.2 m plot size. The results showed that the sulphur-applied plots gave the highest seed yield, biological yield, glucosinolate, erucic acid, oil content, protein content, oleic acid and linoleic acid compared to the control plots. Sulphur applied at the rate of 60 kg·ha-1 and applied at the bolting stage increased seed yield, biological yield, oil content, and protein content. [ABSTRACT FROM AUTHOR]

Pequi is an indigenous word that means "thorny covering" and is used to describe fruits from the Caryocar spp. These fruits are widely consumed as food and used in traditional medicine by Brazilians in the savannah (Cerrado biome) and the Amazon region. The fruit is rich in lipids, mainly oleic acid, and other bioactive substances including carotenoids, phenolics, and tocopherols. The oil extracted from the pulp or "almond" (seed) has a high local socioeconomic impact and is associated with nutritional and therapeutic benefits. A wide array of health benefits such as antioxidant, anti-inflammatory, antitumor, and antimicrobial effects, improved cardiac function, as well as an increased lymphocyte-dependent immunity have been attributed to the pequi fruit, especially its pulp. This review provides a comprehensive overview on the edible parts of pequi fruits (pulp and almond), more specifically the oil produced from these parts, as a source of functional compounds with biological activity. Moreover, it considers the differences among the three more commercially-important species from the genus Caryocar. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the nutritional quality, phenolic compounds, fatty acid and antioxidant activity in vitro as well as a toxicological screening of A. muricata seed oil in vivo. The chemical composition and quantification of phenolic compounds were determined by the Adolfo Lutz Institute normative. The antioxidant activity was evaluated by DPPH, FRAP and ABTS methods. The oil was extracted by chloroform/ methanol and precipitated crude (AmPtO) and supernatant oils (AmSO) were obtained. The fatty acid profile was evaluated by gas chromatography and total compounds by HPLC-DAD. BALB/C mice received AmPtO and AmSO (0.5 and 1.0mL·Kg-1) for 14 days. Toxicity parameters were assessed. The major fatty acids in the oil were oleic (39.2%) and linoleic (33%). HPLC-DAD suggested the presence of acetogenins (annonacin: 595 [M-H]- ), with a greater presence in AmPtO. The AmPtO group showed toxicity, which may be related to the acetogenin content in AmPtO. The AmSO group showed no toxicity and this oil has potential for food or medicinal use. [ABSTRACT FROM AUTHOR]

This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α- and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds. [ABSTRACT FROM AUTHOR]

The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development. [ABSTRACT FROM AUTHOR]

This work assesses the application of near infrared spectroscopy technology for the quality control of sunflower seeds direct from farmers and from a storage silo. The results show that the analytical method employing near infrared spectroscopy can be used as a rapid and non-destructive tool for the determination of moisture, fat and high/low oleic acid contents in samples of sunflower seeds. The ranges obtained were comparable to those reported for classic chemical methods, and were between 4.6-21.4% for moisture; 38.4-49.6% for fat, and 60.0-93.1% for oleic acid expressed as percentage of total fatty acids. A stepwise discriminant analysis was performed to determine the most useful wavelengths for classifying sunflower seeds in terms of their (high/low) oleic acid composition. The discriminant model allows the classification of sunflower seeds with high or low oleic acid contents, with a prediction rate of 90.5% for internal validation and of 89.4% for cross-validation. [ABSTRACT FROM AUTHOR]

The olive industry in Northwestern Argentina has experienced substantial growth during the past two decades to produce virgin olive oil for export. To assess the fatty acid profiles of the main varietal olive oils, 563 oil samples from 17 varieties cultivated in the province of La Rioja were analyzed from 2005-2008. Olive varieties were ranked according to oleic acid content as low (<55%; Arbequina, Arauco), intermediate (55-65%; Barnea, Frantoio) or high (>5%; Manzanilla, Empeltre, Leccino, Coratina, Changlot, Picual). Using data from this study and the literature, the fatty acid composition of Spanish (Arbequina, Picual) and Italian (Coratina, Frantoio) varieties indicated consistently lower oleic acid contents when grown in NW Argentina versus the Mediterranean. For Arbequina, the oleic content decreased with increasing temperature during oil accumulation (22% per °C). The classification of varieties should be useful in the selection of virgin olive oils for corrective blending and for choosing varieties for new orchards in order to meet IOOC requirements. The differences in fatty acid composition between NW Argentina and the Mediterranean Basin are most likely to be related to a genotype x environment interaction, and the negative effect of the high seasonal mean temperature during oil accumulation will need further research. [ABSTRACT FROM AUTHOR]

Estolides are a developing class of natural and synthetic compounds that have been synthesized from hydroxy oils like castor and lesquerella or by the condensation of fatty acids across the olefin of a second fatty acid. Castor and lesquerella estolides are derived from either their triglycerides or their free fatty acids utilizing their hydroxyl moiety to establish the estolide bond. The triglyceride estolides have pour points of 9 to -36°C but suffer poor oxidative stability with RPVOT times of 29 - 52 minutes even with 1% of an anti-oxidant package incorporated into the samples. In contrast to the triglyceride estolides of castor and lesquerella, the estolides from lesquerolic and ricinoleic acids have very good pour points of -36 to -54°C. Estolides derived from the acid catalyzed condensation of oleic acid with a variety of fatty acids can be made in good yield and posses a wide range of physical properties. Of particular interest are the saturated capped estolides of oleic that have both good low temperature properties (pour point -5 to -39°C) and good oxidative stability. Estolides from meadowfoam fatty acids do not have good low temperature properties but have been extensively used in cosmetics where they provide good moisturizing properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the evolution of the quality index of three extra-virgin olive oil varieties (EVOO), stored according to different packaging variables for one year. The selected quality parameters were: acidity index, peroxide value (PV), K270 coefficient, fatty acid (FA) profile, carotenoids and chlorophylls. This study was carried out by monthly analyzing several bottled EVOO varieties - Picual, Hojiblanca and Arbequina- obtained during the present harvesting season. In addition, other Picual EVOO stored in a mill deposit, as well as bottled Picual EVOO from the previous harvesting season were analyzed monthly. The oils were packaged in dark and transparent glass bottles. The results showed that the acidity and K270 parameters increased slightly in all cases, while PV value changes were significant in EVOOs stored in transparent glass bottles. FA profiles were slightly modified throughout the storage period, although oleic acid slightly increased at the end of the analytical period, especially in the EVOO stored in deposits. Regarding pigment, chlorophylls Iosses were more noticeable than those related to carotenoid. According to the present results, the best packaging conditions for EVOO were deposits, followed by dark glass bottles. In addition, this study demonstrated that EVOO collected from the previous harvesting season and stored under nitrogen atmosphere could be packaged in glass bottles without appreciable quality changes, as compared with EVOO packaged in the same bottles and obtained during the current harvesting season. [ABSTRACT FROM AUTHOR]