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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]

Aluminum alloys have been applied in the transportation and automotive industry due to properties such as lightness and corrosion resistance. Biofuels are a potential alternative to replace fossil fuels, because they are biodegradable and come from renewable sources. This work evaluated the corrosion resistance of aluminum alloys in soybean biodiesel, with different oleic acid concentrations. Aluminum corrosion behavior was obtained by gravimetric tests. It was observed that the corrosion rate of the alloys in pure soybean biodiesel is more significant in the first hours of immersion and presents a significant decrease in longer periods. Samples of soybean biodiesel with 20% oleic acid increased the corrosion of aluminum alloy 6061 compared to samples immersed in pure biodiesel. [ABSTRACT FROM AUTHOR]

Background: The thousand peso palm tree (Oenocarpus bataua) is a promising species, both for its oil-rich fruits of excellent properties and for its unique adaptation to poor soils. Objective: Analyze the fatty acid profile and physicochemical properties of oil from the thousand peso palm tree. Materials and Methods: The physicochemical properties and the percentage of saturation ere found using AOAC techniques, and the fatty acid profile was analyzed by liquid gas chromatography with flame ionization detector (GC-FID). Results: The oil analyzed had a fatty acid profile similar to olive oil, with the following percentage distribution of fatty acids: palmitic (11.9±1.1), oleic (76.1±1), linoleic (3±0.4), a-linolenic (1.9±0.3), with a predominance of monounsaturated fats (77.0±1.0%), moderate contribution of saturated (18.1±1.2%) and low polyunsaturated (4.9±0.6%). Only the polyunsaturated profile would constitute a limitation for use as a sole source of fat for food preparation, otherwise thousand peso palm oil complies with the Colombian standard for high oleic palm oil in terms of the fatty acid profile and its physicochemical characteristics. Conclusions: The oil studied is potentially marketable for human consumption and has cardiovascular health benefits for consumers. [ABSTRACT FROM AUTHOR]

Phytolacca americana is a species of the Phytolaccaceae family native to North America. P. americana is used as a folk medicine to treat inflammation, fungal infections, rashes and breast problems; moreover, recent publications support possible anti-cancer properties. The purpose of this study was to characterize and compare the phytochemical constituents of the leaves of P. americana, and determine their antifungal potential. For this, three temperatures were evaluated to dry the leaves: ambient temperature (12 ± 2 °C), 22 °C and 40 °C, then extracts of the leaves were obtained by ethanol extraction. FTIR and UV/VIS spectroscopy analysis of the extracts shows that the drying temperatures do not affect the stability of the biosynthetic groups. Main secondary metabolites such as flavonoids, saponins, coumarins and tannins were determined by phytochemical screening. Furthermore, extracts were analyzed by means of gas chromatography coupled to mass spectrometry (GCMS), essential acids such as octadecanoic and some alcohols were identified. Finally, the antifungal potential of ethanolic extracts with concentrations of 60 to 300 mg/mL was evaluated in four types of strains: F. solani (ATCC 36031), A. brasiliensis, S. kudriavzevii and C. albicans. Results shows inhibition diameters of 18 and 19 mm for F. solani and C. albicans strains respectively. [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]

Antecedentes: el estrés calórico crónico es un desafío para la cría de ovinos y la producción de carne de buena calidad‚ ya que el animal activa una serie de rutas metabólicas para enfrentar al estresor‚ a costo de incrementar la demanda energética‚ la dureza de la carne‚ y la proporción de ácidos grasos saturados‚ por lo que se hace necesario buscar estrategias de suplementación que puedan mitigar dichas alteraciones. Por su parte‚ la suplementación con cromo (Cr) orgánico‚ puede contrarrestar algunos efectos del estrés calórico como la reducción en el consumo y la resistencia a la insulina. Sin embargo‚ no se esclarece su efecto sobre el perfil de ácidos grasos de ovinos bajo estrés calórico. Objetivo: evaluar la proporción de ácidos grasos en muestras del músculo Longisimus thoracis et lumborum (Lt)‚ de ovinos sometidos a estrés calórico y suplementados con niveles de Cr orgánico. Métodos: se utilizaron 48 ovinos de raza katahdin‚ clínicamente sanos‚ de aproximadamente 1 año de edad y 20 ± 2,9 kg de peso vivo‚ en un arreglo factorial 2 x 4‚ con 2 temperaturas‚ (estrés calórico 34°- 37°C (EC) y termo neutral 27°- 30 °C (TN)) y 4 niveles de suplementación de Cr orgánico (0‚ 0,2‚ 0,4‚ 0,8 mg/kg de materia seca consumida) ‚ el estudio fue de 240 días y se utilizaron 6 unidades experimentales por tratamiento. Se extrajeron los ácidos grasos del músculo Lt con el método Soxhlet‚ luego se esterificaron y se analizaron mediante cromatografía de gases. Resultados: en EC a dosis de 0,4 y 0,8 mg/kg Cr‚ el ácido Oleico se incrementó significativamente‚ mientras que el ácido Mirístico se incrementó con la suplementación independientemente de la temperatura ambiental. Conclusiones: la suplementación con Cr orgánico durante estrés calórico puede mejorar características puntuales en la carne como el incremento del ácido graso insaturado Oleico‚ lo cual puede volverse un nicho competitivo frente a las pérdidas ocasionadas por esta condición ambiental. Por otra parte‚ se observó un incremento en el ácido graso saturado Mirístico independientemente de la temperatura‚ por lo que no se recomendaría suplementar cromo orgánico en condiciones de termo neutralidad. [ABSTRACT FROM AUTHOR]

Acute lung injury/acute respiratory distress syndrome (ALI/ARDS) is currently considered a serious health problem. However, until now no effective therapeutic strategies are available for the treatment of this pathology. D-005, lipid extract obtained from the fruit of Acrocomia crispa, endemic palm of Cuba, protected from lipopolysaccharide-induced ALI in mice, associated, at least in part, with its antioxidant and anti-inflammatory effects in lung tissue. The aim of this work is to evaluate the effects of D-005 on ALI induced by oleic acid (OA) in mice. The animals were randomly distributed in seven groups: a negative control without damage and six groups to which ALI was induced by injection of OA: a positive control treated with vehicle, four with D-005 (5, 25, 100 and 200 mg/kg) and one with dexamethasone (20 mg/kg). All treatments were administered as single and repeated doses. The administration of single and repeated oral doses of D-005 significantly reduced the histological score of lung damage with respect to the positive control group (with ALI). In addition, it markedly and significantly reduced the enzymatic activity of myeloperoxidase as well as the concentrations of malondialdehyde and sulfhydryl groups while restoring the activity of the catalase and superoxide dismutase enzymes in lung tissue. In conclusion, treatment with single and repeated oral doses of D-005 (5, 25, 100 and 200 mg/kg) prevented histopathological changes in damaged lung tissue evidenced by quantitative and qualitative changes, which was associated with an antiinflammatory and antioxidant effect that could explain, at least in part, its protective effect on ALI induced by OA. [ABSTRACT FROM AUTHOR]

Palm oil is obtained from Elaeis guineensis, E. oleifera or the hybrid OxG palm fruits. When crude, it contains high carotenoid concentrations (responsible for the red color), tocopherols and tocotrienols, but most of them are eliminated during its refining. Palm oil main components are palmitic and oleic acids, both near 50%, but their proportion changes depending on the fraction used. Fatty acids absorption and the effect on blood lipid profile depend on the position in the triacylglycerol, especially in the sn-2 position. The location of the monounsaturated or saturated fatty acids varies depending on the type of palm oil or fraction used. We critically review the two main reviews published about palm oil, which analyze 67 publications, and several studies that are more recent. Most of the studies were performed in non-European countries where palm oil is the main culinary oil. The effect on cardiovascular risk factors depends on the fat used as counterpart. Palm oil improves lipid profile after a diet rich in trans and saturated fats, while it impairs lipid profile after a diet rich in monounsaturated and polyunsaturated fats. Relevant methodological errors have been identified, such as not differentiating between palm oil, palm kernel oil and their fractions, comparing single fatty acids with whole oils or fats, or not considering physical activity or other factors that can affect blood lipids. No studies considering palm oil as an ingredient in a Mediterranean diet context, where olive oil is the main culinary oil, were found, so extrapolation of data is currently very difficult. [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]

Jatropha curcas L. is a wild species in the domestication process with an oil and biofuel potential use. The evolutionary-adaptive processes have conferred a reproductive mechanism based on protogyny-geitonogamy, achieving a floral asynchrony addressed to ensure the outcrossing and survival in extreme climate and soil conditions. In the wild, this plant performs a fruit heterogeneity, an unattractive attribute for harvest timing. Therefore, this research aimed to determine the number of harvest, yield and proportion, and physiological states of fruit maturity with the maximum oil quantity and quality. A randomized complete block factorial arrangement of treatments design was performed. The varieties and stages of fruit ripeness, were the factors. A relation of 19: 31: 36: 14 with fruits pericarp colors: green: yellow: yellow-brown: brown, was obtained. The best harvest timing was during the yellow-brown state, which represented the highest oil content associated with high oleic acid and linoleic contents. Nevertheless, for a fruit harvest timing, the use of the epicarp color index is recommended. These results suggest the floral asynchrony breeding traits, requires the ensuring of the fruit homogeneity for mechanical or manual harvesting. [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]

The objective of this review is to present and discuss the most recent findings related to the effects of monounsaturated fatty acids (MUFA) on plasma markers of lipid metabolism observed in postprandial studies and clinical nutritional intervention studies. Searches were conducted on several different databases for publications from 2010 to 2014 using the following keywords: MUFA, Lipemia, Lipid Metabolism, Triglycerides and Postprandial. High MUFA meal has presented beneficial effect on postprandial lipidemia response, but it is not yet completely clear whether this response to MUFA intake may be different in people with excess weight and/or other chronic diseases. In general, cardiovascular risk factors were reduced and lipid profiles improved after interventions with MUFA. In conclusion, recent studies have demonstrated that consuming MUFA has beneficial effects at short and long time by increasing/maintaining HDL cholesterol concentrations and reducing levels of LDL cholesterol. [ABSTRACT FROM AUTHOR]

Leonotis nepetaefolia (L.) R.Br. specie, known as Bastón de San Francisco, has been used in Cuba for medicinal and ornamental purposes. However, the fatty acid (FA) composition of the seed oil obtained from this species in our country has not been reported. Taking into account these facts, the aim of this work was to determine the FA constituents of L. nepetaefolia seeds oil. Seeds were collected, milled and extracted with hexane in an ultrasonic bath. The extracts (n=2) were filtered and the solvent was evaporated under reduced pressure in a rotary evaporator at 60 °C. Organoleptic characteristics and extraction yields of the oils were determined. The content of FAs, analysed as methyl esters, were determined by gas chromatography with a BPX-70 capillary column and a flame ionization detector. A light yellow oil with peculiar odor was obtained, yielding 28.2% (w/w). The main FAs found were oleic (C18:1 n-9; 43,2%), laballenic (C18:2 n-5,6; 18,4%), palmitic (C16:0; 15,0%), linoleic (C18:2 n-9,12; 13,4%), and stearic (C18:0; 5,7%), while other fatty acids, such as C12:0 to C16:0, C16:1 (n-7 y n-9), C17:0, C18:1 (n-7), C18:3 (n-9,12,15), C20:0, C20:1 (n-11), C22:0, and C24:0 were found in proportions < 1%. Overall, the FAs content is in good agreement with that described in literature for this species. These results represent the first study of the chemical composition of the oil from this species growing in Cuba and could contribute to support its potential medicinal and nutritional uses. [ABSTRACT FROM AUTHOR]

Film-forming emulsions were formulated with chitosan (CH (g L−1): 7, 10, 15), oleic acid (OA (g L−1): 0, 3, 6) and glycerol as plasticizer (10 g L−1). The films were characterized on their physical properties (colour, water solubility, water vapour permeability and oxygen permeability (PO2)), in order to gain a better understanding of the functional properties of chitosan-lipid films. The incorporation of OA limited water vapour transfer in films obtained with 15 g L−1CH, likely because the viscosity of the film-forming dispersion was high enough (η0 = 2.07 Pa s) to ensure the emulsion stabilization during the drying film process. The incorporation of OA did not generate significant (p > 0.05) differences of thePO2values in the CH films; besides, they showed a slight yellow-green colour. The results of this study provide further evidence to promote the chitosan-lipid films to be used as biodegradable food packaging. [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]

Introduction: The beneficial effects of oleic acid in cancer processes can no longer be doubted, but little is known about the mechanisms of action behind this phenomenon. Aim: The aim of the present review is to clarify whether oleic acid has an effect on important mechanisms related to the carcinogenic processes. Methods:We searched electronic databases and biblio - graphies of selected articles were inspected for further reference. We focused our research on two cellular transformations characterizing cancer development: proliferation and cell death or apoptosis. Results: Numerous studies have reported an inhibition in cell proliferation induced by oleic acid in different tumor cell lines. Herein, oleic acid could suppress the over-expression of HER2 (erbB-2), a well-characterized oncogene which plays a key role in the etiology, invasive progression and metastasis in several human cancers. In addition, oleic acid could play a role in intracellular calcium signaling pathways linked to the proliferation event. Regarding cell death, oleic acid has been shown to induce apoptosis in carcinoma cells. The mechanisms behind the apoptotic event induced by oleic acid could be related to an increase in intracellular ROS production or caspase 3 activity. Several unsaturated fatty acids have been reported to induce apoptosis through a release of calcium from intracellular stores. However, evidence regarding such a role in oleic acid is lacking. Conclusions: Oleic acid plays a role in the activation of different intracellular pathways involved in carcinoma cell development. Such a role could be the root of its antitumoral effects reported in clinical studies. [ABSTRACT FROM AUTHOR]

Seed yield and achene oil yield are the main determinants for N application rates rather than seed composition. Nitrogen plays a critical role in producing unsaturated fatty acids (oleic and linoleic acids), which are the main factors determining sunflower oil quality (Helianthus annuus L.). Studies were conducted on the effect of N fertilization on seed yield, achene oil yield, and quality parameters of sunflower hybrids for two successive years (2010 and 2011) in a split plot arrangement under a randomized complete block design. The hybrids (Hysun-33 & S-278) and N levels (0, 75, 150, and 225 kg ha-1) were allotted in main and sub-plots, respectively. Increasing N levels resulted in steady increases in yield, protein contents and linoleic acid, whereas oil contents and percentage of oleic acid responded negatively during both years. At the same time, crop oil yield was positively related to increased N supply with higher achene yield (AY). Palmitic acid varied from 5.27 to 6.42 % and stearic acid ranged from 2.27 to 2.95%. Hybrid S-278 exhibited significantly (P < 0.05) higher AY (3380 kg ha-1), oil content (42.11%) than Hysun-33 (2968 kg ha-1 and 40.75%, respectively), while the opposite was true for protein content. Oil yield varied in response to N fertilizer, with a range of 34 to 37% providing the best quality traits in both seasons. [ABSTRACT FROM AUTHOR]

Introduction: Although n-3 polyunsaturated fatty acids have been widely described as anti-inflammatory fats, little is known about the role of oleic acid in immune system. Aim: The aim of the present review is to join all the reports available in order to analyze where exactly the knowledge concerning this topic is and what the causes of the controversial data could be. Methods: We searched electronic databases and bibliographies of selected articles were inspected for further reference. Results: Diets rich in oleic acid have beneficial effects in inflammatory-related diseases. In addition, a wide range of studies evaluate the effect of oleic acid in different cellular functions thus reporting a potential mechanism for the biological effect of such a fat. However, some controversial data can be found in literature, maybe related to the kind of study or even the dose of the reagent added. Conclusion: In conclusion, oleic acid could be reported as an anti-inflammatory fatty acid playing a role in the activation of different pathways of immune competent cells. [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]

Objective: To determine whether the inclusion of a new modified meat product as a dietary supplement has a positive influence on the nutritional status and blood lipid profile of institutionalized elderly subjects. Method: A sample population of elderly people living in institutions (9 men and 29 women aged 68-97 years) completed a crossover study with two dietary supplements. Nutritionally complete diets differed only in food supplementation, first, with a standard meat product and, subsequently, with a modified meat product. Venous blood samples were taken prior to each of the three phases of the study: the basal phase, during which participants followed their normal, controlled diet; a control phase (3 days per week for 3 weeks), during which the subjects' normal diet was supplemented with 50 g of the standard product; and an experimental phase (3 days per week for 3 weeks), when the normal diet was supplemented with 50 g of the modified product. Results: Nutritional intervention did not influence hematological parameters or serum lipids. The modified meat product altered blood concentrations of urea, creatinine, GOT, transferrin, iron, and retinol-binding protein. Conclusions: Consumption of both the standard and the modified products contributes to maintaining the individuals' nutritional status and equalizes nutritional status across the study population with no effect on blood lipid profiles. Despite the limitations of the experiment, the introduction of dietary supplements in meat products significantly increased plasma iron levels in this elderly sample. [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]