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The present study aimed to evaluate the nutritional and bioactive potential of four edible flowers (borage, centaurea, camellia, and pansies). Significant differences were observed among the four. Water was the main constituent (>76%, fresh weight - fw). Linoleic and palmitic acids were the major fatty acids found in borage and red and yellow pansies, while in camellia it was the arachidic acid. In white pansies, behenic and arachidic acids were predominant. Concerning vitamin E, α-tocopherol was the major vitamer. Carotenoids values varied between 5.8 and 181.4 mg β-carotene/100 g dry weight (dw) in centaurea and borage, respectively, being particularly rich in lutein. Malic acid was the major organic acid, except in centaurea, where succinic acid was predominant. Fructose, glucose and sucrose were detected in all flowers. These results can contribute to the knowledge of these edible flowers and consequently increase their popularity among consumers and in the food industry., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Four Portuguese chestnut cultivars from the "Castanha da Terra Fria" protected designation of origin were selected: Aveleira, Boa Ventura, Judia and Longal. The nutritional parameters (moisture, fat, protein, carbohydrates, ash and energy) as well as fibers (neutral detergent fiber, acid detergent fiber, acid detergent lignin and cellulose) were characterized. Moisture was the major component followed by carbohydrates, protein and fat, resulting in an energetic value lower than 195 kcal/100 g of fresh fruit. In order to find significant differences among cultivars, the lipidic fraction was studied in detail. Fatty acids (FA) were determined by gas-liquid chromatography with flame ionization detection, revealing a clear prevalence of C18:1 and C18:2, two FA very well-known due to their beneficial effects on human health, e.g., in the prevention of cardiovascular diseases. A triacylglycerols (TAG) profile was obtained by reversed-phase high-performance liquid chromatography with evaporative light-scattering detection. TAG analysis is very important because it furnishes highly specific information due to genetic control of the stereospecific distribution of FA on the glycerol molecule. OLL, PLL, OOL and POL were the major compounds. As far as we know this is the first complete characterization of TAG in chestnut. The obtained data were screened through an analysis of variance (to evaluate the accuracy of the method as well as the uniformity of results for each cultivar) and a discriminant analysis (DA), which gave good results, once that, in some cases, the four cultivars were clustered in four individual groups, obtained through the definition of two DA dimensions.

Featured Application: This ingredient will use the surplus of table olive fruits that do not have the characteristics to be marketed, such as fruits with no commercial size or containing some visual defects. In this way, these fruits can be valued through flour production. The production of this new product will also reduce waste and be more sustainable, in line with the objectives of the circular economy. The aim of this study was to produce different "table olive flours" from fruits at different maturation stages. "Table olive flour" is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS●+) were analyzed. "Table olive flours" with different colors and different characteristics were obtained. The "green table olive flour" had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The "black table olive flour" was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed "flours", nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrançosa, different "table olive flours" with distinct properties and high amounts of health-promoting compounds can be produced. [ABSTRACT FROM AUTHOR]

Production of virgin olive oil is beginning in Brazil. This paper analyzes the characteristics of the EVOO Arbequina from Brazil in comparison with Spanish Arbequina from different regions. Quality parameters, oxidative stability, pigments, colour and fatty acid profile were assessed, and relationships with geographic and climatic conditions were studied. All the samples presented good quality and met EU standards for extra-virgin olive oil, but there were significant differences between regions and countries for many of the parameters evaluated. Major differences between Brazilian and Spanish samples were observed for free acidity and colour of the oils, as well as minor variations in the fatty acid profile. The colour differences were related to rainfall, whereas the fatty acid content was strongly influenced by altitude and temperature. These results highlight the fact that geographic area and environmental factors influence the characteristics of Arbequina oil and play an important role in newly introduced cultivars. [ABSTRACT FROM AUTHOR]

The present study was conducted to determine the major bioactive lipid components of the seed oils of nine pomegranate ( Punica granatum L.) cultivars grown in Spain, namely fatty acids, vitamin E and sterol compositions. The seeds yielded oil contents ranging from 4.44% to 13.70% of dry matter and showed high contents of polyunsaturated fatty acids (86.7.2–90.3%). The predominant fatty acid was 9,11,13-octadeca-trienoic acid (punicic acid), a conjugated linolenic acid characteristic from pomegranate seeds, with contents between 3523 and 10,586 mg/100 g of seeds. Total tocopherol contents ranged from 135 to 525 mg/100 g of oil, with γ-tocopherol as the main component, and with different compositional ratios between varieties. Concerning sterols in the oil, total amounts ranged from 364 to 553 mg/100 g, with a predominance of β-sitosterol. After performing principal component analysis, intercultivar differences were found, a potential tool for cultivar authenticity purposes. Moreover, the ingestion of pomegranate arils, with their seeds, increases their beneficial health properties. [ABSTRACT FROM AUTHOR]

Commercial stoned table olives named "alcaparras" from Trás-os-Montes (Portugal) were chemically characterized. During three consecutive years (2004-2006) 30 samples (10 per year) were examined for their nutritional value (moisture, crude protein, total fat, ash, carbohydrates, and energy), with a detailed report of the fatty acids and tocopherols composition. Water was the major constituent (72.5 ± 5.5%), followed by fat (14.6 ± 5.1%). The average amount of protein and ash were 1.1% and 3.4%, respectively, reporting unusual ash values for table olives, related to the technological process. One hundred grams of fresh stoned table olives presented an average energetic value of 156 kcal, lower than most table olives. The lipids are rich in oleic acid (average of 77.7 ± 2.0%), followed by palmitic acid and linoleic acid. Samples showed an average of total tocopherols of 1.2 mg/100 g of fresh weight, being α-tocopherol the most abundant. Table olives are important sources of MUFA, as olive oil, recognized as a preventive factor in diseases in which free radicals are implicated, complemented by the amounts of vitamin E, with both antioxidant and vitamin action. [ABSTRACT FROM AUTHOR]

Abstract: The chemical composition, antioxidant potential and antimicrobial activity were studied in six walnuts (Juglans regia L.) cultivars (cv. Franquette, Lara, Marbot, Mayette, Mellanaise and Parisienne) produced in Portugal. Concerning their chemical composition the main constituent of fruits was fat ranging from 78.83% to 82.14%, being the nutritional value around 720kcal per 100g of fruits. Linoleic acid was the major fatty acid reaching the maximum value of 60.30% (cv. Lara) followed by oleic, linolenic and palmitic acids. The aqueous extracts of walnut cultivars were investigated by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and β-carotene linoleate model system. All the walnut extracts exhibited antioxidant capacity in a concentration-dependent manner being the lowest EC50 values obtained with extracts of cv. Parisienne. Their antimicrobial capacity was also checked against gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans), revealing activity against the different tested microorganisms. [Copyright &y& Elsevier]

The high proportions of monounsaturated fatty acids (MUFA) represent one of the most important technological and nutritional features of olive oils. The present study details the fatty acid (FA) composition of autochthonous cultivars (Lentisca, Madural, Redondal, Rebolã, Verdeal, and Verdeal Transmontana) produced from centenarian trees during five crop years (2013–2017). Olive cultivar highly influenced the FA composition, namely, oleic acid (70.3% for Madural to 80.7% for Redondal) and palmitic acid (10.4% for Lentisca to 13.5% for Verdeal). Similarly, crop year significantly influenced the individual FA contents. Principal component analysis of FA data enabled the unsupervised classification by cultivar and, within each cultivar, by crop year. Furthermore, the levels of nine individual FAs, together with the polyunsaturated fatty acid contents, selected using the simulated annealing algorithm, allowed for their correct classification, on the basis of linear discriminant analysis, according to the olive cultivar, with an overall sensitivity of 92%, for leave-one-out cross-validation procedure. Globally, the cultivar effect superimposed that of crop year, showing that some cultivars, such as Redondal and Verdeal Transmontana, have consistently high and homogeneous proportions of MUFA, indicating that they are worth exploring in terms of future selection of cultivars that are able to produce olive oils with increased nutritional value and that are less prone to oxidation. [ABSTRACT FROM AUTHOR]

The number of plants per hectare is a key factor for olive tree productivity. Nevertheless, information about the effect of tree density on olive oil quality and composition is scarce. Thus, the effect of planting densities of cv. Arbequina trees on olive oil quality and composition was studied along the first four years of production. Two types of planting tree arrangements were evaluated, namely olive trees planted at different distances within a row (2.0 m; 1.5 m; 1.25 m; and 1.0 m, fixing the space between rows equal to 4.0 m) or at different distances between rows (4.0 m; 3.5 m; and 3.0 m, fixing the space within the same row at 1.5 m), which led to planting densities from 1250 to 2500 trees ha −1 . The results indicated that the quality parameters, composition, antioxidant activity and oxidative stability were significantly affected by the densities of plants and the crop year (P-value < 0.0001, for one-way ANOVA). An increase of plants in the row and between rows showed a tendency for a slight increase of free acidity, and a reduction of the peroxide value and of the extinction specific coefficients. Fatty acid composition was also affected, with a tendency for the decrease of C16:0, C18:0, SFA and PUFA, and an increase of C18:1, C18:2 and MUFA. The antioxidant activity and the oxidative stability also showed a reduction trend. For all parameters evaluated, the crop year had a marked influence. The year of production had significant statistical effects on the evaluated parameters, which could be related to agro-climatic factors. [ABSTRACT FROM AUTHOR]

In the present work different flavourings (garlic, hot chili peppers, laurel, oregano and pepper) commonly used in Mediterranean cuisine were added to olive oils from Cv . Cobrançosa. Flavouring influence in olive oils quality, fatty acids profile, tocopherols and tocotrienols composition, antiradical activity, total phenols content and oxidative stability were evaluated. Garlic addition induced an increase in free acidity values (from 0.6 to 0.8%), but the remaining quality indices weren't negatively affected. Fatty acids profile changed but values remained under the limits of extra-virgin olive oils. Olive oils were nutritionally enriched due to the increase in vitamin E, mainly in oils flavoured with hot chili pepper (198.6 mg/kg). Antioxidant properties were influenced as well. Total phenols content decreased in all flavoured olive oils (control with 345.7 mg CAE/kg; oregano 293.8 mg CAE/kg) but the capability to counteract oxidation was generally improved (control with 9.4 h and oregano with 10.4 h). The addition of flavouring influenced quality, composition and olive oils characteristics being possible to separate them according to the flavouring used by applying chemometrics. [ABSTRACT FROM AUTHOR]

Highlights: [•] Cyperus esculentus L. from Spain, Egypt, Nigeria, and South Africa were characterized. [•] Fatty acids profile was influenced by the geographic origin. [•] Sterols squalene and α-tocopherol were affected, aiding in samples discrimination. [•] Chemometrics allowed distinguishing the geographic origin of tiger nut samples. [•] Fatty acids profile could be used as a geographic marker. [Copyright &y& Elsevier]

Abstract: To increase the potential and better exploring of grape seeds that are an important wine-industrial waste, oils of ten traditional Portuguese grape varieties were evaluated in relation to their vitamin E content (tocopherols and tocotrienols), fatty acid profile, as well as, antioxidant properties. Our results showed that the grape-seed oils were a good source of γ-tocotrienol (499–1575mg/kg), α-tocopherol (85.5–244mg/kg) and α-tocotrienol (69–319mg/kg). Concerning fatty acid profile, linoleic (C18:2cc), oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids were the predominant. Grape-seed oils demonstrated to be a good source of polyunsaturated fatty acids (PUFAs) (63.64–73.53%), whereas monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) ranged between 14.19–21.29% and 11.64–14.94%, respectively. Interesting values of DPPH and ABTS radical scavenging activities were also obtained. This study demonstrated that these seeds may be reused and their oils incorporated in other food products, taking into account the compounds with positive effects on human health that are present in their composition. [Copyright &y& Elsevier]

Abstract: The olive fly, Bactrocera oleae (Rossi), is the major pest of olives in Mediterranean countries. Previous studies have stated that different olive tree varieties are not infested at the same time. Thus, in this work, the objective was to investigate several fruit physical and chemical parameters that could influence the B. oleae infestation progress in three olive varieties with different susceptibility degrees (Cobrançosa, Madural and Verdeal Transmontana). Concerning physical parameters, the influence of maturity index, weight, volume and puncture resistance was studied, while in chemical parameters moisture, oil content and fatty acids composition were determined. Physical factors do not seem to be a determinant factor for selection of varieties. However, such factors could be important within the variety since the oviposition was correlated with some of them, being positively correlated with maturity index and negatively correlated with hardness in all varieties, with the stronger correlations observed in Cobrançosa. For Madural and Cobrançosa, a positive correlation was also established between oviposition and weight and volume. Concerning the chemical parameters, based on the principal component analysis, it was possible to separate the three varieties, which allows for concluding that they are chemically distinct. There are reasons to believe that some of these chemical parameters, namely the fatty acids composition, may influence the olive fly in the selection of the olive variety for oviposition. [Copyright &y& Elsevier]

Abstract: Arbutus unedo is a widespread shrub with economic importance, derived from the use of its berries in the production of alcoholic beverages and in folk medicine. This work intends to evaluate for the first time the effect of fruit ripening stage on antioxidant activity, total phenolic content, fatty acid profile and tocopherol composition. Ripe fruits shown higher extraction yield (45.04±2.23%) when compared to other fruit ripening stages. By contrast, total phenol contents were higher in the unripe and intermediate stage of ripeness (108 and 111mg GAES/g dry fruit, respectively, against 60mg/g dry fruit when ripe). Ripe and intermediate fruits shown the lower EC50 values on the DPPH radicals (0.25±0.02mg/mL) and reducing power assay (1.09±0.05mg/mL), respectively. A significant correlation was established between antioxidant activity and fruits ripening stage. Fatty acid profiles were very similar between the ripening stages, being alfa-linolenic, linoleic and oleic, the three major ones. Polyunsaturated fatty acids (PUFA) represent as much as 60% of the total fatty acids, with a highly favorable omega 3/omega 6 ratio. From the analysis of the vitamin E vitamers, the most important was γ-tocotrienol, with a clear reduction in the total free vitamin E content with ripening. These results highlight that the fruits of intermediate ripeness can be regarded important sources of biologically active compounds with a fatty acid profile rich in omega-3 PUFA, properly supplemented with high vitamin E amounts. [Copyright &y& Elsevier]

Abstract: The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds achieved the maximum legal value (25%). All olive oils were fried during more time than the commercial vegetable oil blend taken for comparison (from 24 to 27h, against 15h). The extra-virgin Protected Designation of Origin (PDO) olive oil was characterized by reduced levels of oxidation and hydrolysis, and superior amounts of minor antioxidant compounds. The “olive oil” commercial category behaves similarly, but “Cobrançosa” olive oils performance was slightly worse, and clearly different between years, highlighting the importance of blending different cultivars. The vegetable oil, despite containing significantly higher amounts of vitamin E, was highly susceptible to oxidation under frying conditions when compared to all olive oils. The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen. [Copyright &y& Elsevier]

Abstract: The present work aimed to proceed to the phytochemical characterization of purslane (Portulaca oleracea L.) and study of its antioxidant activity. Different samples were analyzed for their moisture and fat content, fatty acids, organic acids and phenolic compound composition and the scavenging effect of DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals was evaluated. Water was the major constituent of purslane stems (average 90.5%) and leaves (average 91.8%), while fat values varied from 0.11% to 0.57%. Twenty seven fatty acids were found in the leaves samples, being linolenic acid the most abundant, ranging from 27.7 to 39.1%, followed by palmitic (19.3–24.3%) and oleic acids (11.6–19.5%). Five different organic acids were detected namely fumaric, aconitic, citric, malic and oxalic acids. Oxalic and citric acids were the most abundant, while aconitic acid was present in the lowest content. Two phenolic acids were identified and quantified: 3-caffeoylquinic and 5-caffeoylquinic acids. Leaves presented higher amounts of phenolic compounds, being 3-caffeoylquinic acid more abundant in leaves and 5-caffeoylquinic acid in stems. The leaves revealed to be the part with highest antioxidant potential. [Copyright &y& Elsevier]

Abstract: Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work, three hazelnut cultivars (cv. Daviana, Fertille de Coutard and M. Bollwiller) produced in Portugal, were characterized in respect to their chemical composition, antioxidant potential and antimicrobial activity. The samples were analysed for proximate constituents (moisture, fat, crude protein, ash), nutritional value and fatty acids profile by GC/FID. Antioxidant potential was accessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and β-carotene linoleate model system. Their antimicrobial capacity was also checked against Gram positive (Bacillus cereus, B. subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Results showed that the main constituent of fruits was fat ranging from 56% to 61%, being the nutritional value around 650kcal per 100g of fruits. Oleic was the major fatty acid varying between 80.67% in cv. F. Coutard and 82.63% in cv. Daviana, followed by linoleic, palmitic, and stearic acids. Aqueous hazelnut extract presented antioxidant activity in a concentration-dependent way, in general with similar behaviour for all cultivars. Hazelnut extracts revealed a high antimicrobial activity against Gram positive bacteria (MIC 0.1mg/mL) showing a good bioactivity of these fruits. [Copyright &y& Elsevier]