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Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry 用气相色谱-质谱-嗅觉法分析土耳其五种特级初榨橄榄油的主要气味和感官特性
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-06-13 DOI: 10.3989/gya.0666221
D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli
The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and α-farnesene. Sarı Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes.
本研究调查了五个著名土耳其品种的特级初榨橄榄油的香气、主要气味和感官特征。根据感官分析,通过净化和诱捕提取系统获得的芳香提取物类似于橄榄油的气味。在Ayvalık、Memecik、Gemlik、SarıUlak和Beylik橄榄油的提取物中分别检测到22、21、18、22和21种芳香活性化合物。结果表明,用己醛、(E)-2-己烯和α-法尼烯,Ayvalık的风味稀释度(FD)值最高,为1024。Memecik在2048处具有最高的FD值,其中(E)-2-己烯醛。Gemlik与(Z)-3-己烯基乙酸酯、(E)-2-己烯-1-醇和α-法尼烯的FD值最高,为1024。SarıUlak的FD值最高,为2048,具有(E)-2-己烯醛。Beylik与(E)-2-己烯醛和己醛的FD值最高,为2048。所有品种都代表着特有的绿色、青草味和水果味。
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引用次数: 1
Modulation of essential fatty acid levels in coconut oil with flaxseed oil 亚麻籽油对椰子油中必需脂肪酸水平的调节作用
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-06-13 DOI: 10.3989/gya.1018212
A. Joshi, M. Hegde, A. Zanwar
Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.
椰子油(CO)是一种流行的烹饪介质,但其缺乏必需脂肪酸(FA)是一个健康问题。因此,本工作的目的是通过与亚麻籽油(FO)共混来改善CO的FA分布。制备了不同比例FO的共混物,并对其理化性质、热稳定性和长期储存稳定性进行了研究。结果表明,共混物对FA组成进行了有利的改变,而对脂肪酸的氧化稳定性没有不利影响,并且它们在180ºC下可抵抗长达两小时的二次热劣化。具有最高FO百分比的混合物稳定了9个月。THP-1细胞系研究表明,来自混合物的ω-3 FA被掺入细胞中,对细胞活力没有不利影响,但所研究的炎症标志物保持不变。因此,CO和FO混合物可以储存至少九个月,并且可以在不需要长时间加热的情况下用作烹饪介质。
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引用次数: 0
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil 橄榄叶提取物对精制葵花油氧化稳定性的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-26 DOI: 10.3989/gya.0674221
Y. M’Rabet, K. Hosni, K. Khwaldia
The aim of this study is to investigate the ability of oleuropein-rich olive leaf extract (OLE) to improve the quality and oxidative stability of sunflower oil subjected to accelerated thermal oxidation. Oleuropein was the major phenolic compound determined by HPLC-DAD with a content ranging from 20.81 to 32.56 mg·g-1 of dry extract (DE). The evaluation of the in vitro antioxidant capacity of OLE showed good scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide (H2O2) (1.01 and 0.96 mmol Trolox equivalents (ET·g-1 DE, respectively). The enrichment of sunflower oil with 0.1, 0.25 and 0.5% OLE (w/v) significantly inhibited thermal-induced peroxidation in a dose-dependent fashion. 0.25% OLE was the most effective concentration and showed a significant reduction in peroxide value and conjugated dienes by 61.4 and 17.4%. These results indicate that OLE can be considered a good natural alternative for extending the shelf-life of polyunsaturated vegetable oils.
本研究的目的是研究富含橄榄叶提取物(OLE)在加速热氧化条件下改善葵花油质量和氧化稳定性的能力。HPLC-DAD法测定的主要酚类化合物为橄榄苦苷,含量为20.81~32.56mg·g-1。OLE的体外抗氧化能力评估显示,OLE对2,2-二苯基-1-苦基肼自由基(DPPH)和过氧化氢(H2O2)具有良好的清除能力(分别为1.01和0.96mmol Trolox当量(ET·g-1DE))。用0.1、0.25和0.5%的OLE(w/v)富集葵花油以剂量依赖的方式显著抑制热诱导的过氧化。0.25%的OLE是最有效的浓度,显示出过氧化值和共轭二烯的显著降低61.4%和17.4%。这些结果表明,OLE可以被认为是延长多不饱和植物油保质期的良好天然替代品。
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引用次数: 0
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds 凤凰籽提取油的动力学和热力学研究
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-26 DOI: 10.3989/gya.0669221
S. Dong, S. Sun
In this work, phoenix (Firmiana simplex L.) seed oil from Sterculiaceae was extracted using ultrasound-assisted and Soxhlet methods, and physicochemical properties and fatty acid composition were compared and analyzed. The kinetic and thermodynamic properties of the extraction process of Phoenix seed oil were also evaluated. The results showed that the common physicochemical properties of the oil samples extracted by the ultrasound-assisted method were lower than those of the Soxhlet extraction method. In the range of 293 K to 323 K, the effective diffusion coefficient of Phoenix seed oil was significantly different, and varied from 5.18×10-13m2·s-1 to 1.29×10-12m2·s-1. The entropy and enthalpy changes in the extraction were positive with values of 33.17 J/(mol·K) and 7.15 kJ/mol, respectively. This work provides the theoretical basis for the development of extraction process parameters and the design of an extraction process for Phoenix seed oil.
采用超声辅助提取法和索氏提取法提取了Sterculiaceae植物凤凰(Firmiana simplex L.)籽油,并对其理化性质和脂肪酸组成进行了比较分析。对凤凰籽油提取工艺的动力学和热力学性质进行了评价。结果表明,超声辅助提取的油样的一般理化性质低于索氏提取法。在293 ~ 323 K范围内,凤凰籽油的有效扩散系数差异显著,为5.18×10-13m2·s-1 ~ 1.29×10-12m2·s-1。萃取物的熵变和焓变均为正,分别为33.17 J/(mol·K)和7.15 kJ/mol。本研究为凤凰籽油提取工艺参数的制定和提取工艺的设计提供了理论依据。
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引用次数: 0
Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise 杏仁渣中富含抗氧化剂的微晶纤维素对蛋黄酱理化和质地特性的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-26 DOI: 10.3989/gya.0891211
N. Ünver, Ş. Çelik
The purpose of this study was to investigate whether antioxidant-enriched microcrystalline cellulose from almond residue (AE-MCC-AS) affects the physicochemical and textural characteristics of mayonnaise during 56 days of storage at 25 °C. The L * value of the mayonnaise decreased by increasing the AE-MCC-AS ratio; whereas the redness and yellowness values increased. The emulsion stability and viscosity increased by increasing the AE-MCC-AS ratio from 0.2% to 0.4%; however, they decreased with an increase in the AE-MCC-AS ratio from 0.4% to 0.6%. The largest oil droplets were observed in the micrographs of the control, 0.2% AE-MCC-AS-M and 0.6% AE-MCC-AS-M; while the smallest ones were observed in the micrographs of α-tocopherol-M, BHT-M and 0.4% AE-MCC-AS-M. During the storage period, the total MUFA and PUFA showed a declining trend in all treatments with a higher decrease in the control; while total SFA showed an upward trend with a higher increase in the control. In terms of textural characteristics, a significant declining trend (P < 0.01) was observed in firmness and consistency; whereas an upward trend was observed in cohesiveness during the storage in all treatments.
本研究的目的是研究富含抗氧化剂的杏仁渣微晶纤维素(AE-MCC-AS)是否会影响蛋黄酱在25°C下储存56天的理化和质地特征。随着AE-MCC-AS比的增加,蛋黄酱的L *值降低;而红、黄度值增加。AE-MCC-AS的比例从0.2%增加到0.4%,乳液的稳定性和粘度有所提高;然而,随着AE-MCC-AS比率从0.4%增加到0.6%,它们有所下降。对照、0.2% AE-MCC-AS-M和0.6% AE-MCC-AS-M的显微照片中油滴最大;α-生育酚- m、BHT-M和0.4% AE-MCC-AS-M的显微图中最小。贮藏期间,各处理的总MUFA和PUFA均呈下降趋势,其中对照组下降幅度较大;总SFA呈上升趋势,对照组增加幅度较大。质地特征方面,松紧度和稠度呈显著下降趋势(P < 0.01);而在贮藏过程中,各处理的黏结性均呈上升趋势。
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引用次数: 0
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus 影响大口鲤营养品质的脂肪酸组成因素
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.0444221
N. Şen Özdemir, M. Koyun, F. Caf, M. Kırıcı
This study aimed to evaluate the effect of different factors (season, gender, location, total lipid, weight and length) on the fatty acid composition and nutritional quality of Cyprinion macrostomus. The results were evaluated through PERMANOVA, principal coordinates (PCO), and cluster analysis for similarity ranges. An analysis of similarity (ANOSIM) was performed on the distance matrix using multiple permutations within a significant fixed effect (p < 0.05). C18:1ω9, EPA and DHA were the most important fatty acids which had an effect on the nutritional quality in all the factor groups. Total lipid amount, season and length factors were the most influential on the fatty acid compositions of C. macrostomus. Summer and Spring were the best the periods for the good nutritional quality of C. macrostomus in terms of AI (Atherogenicity index), TI (Thrombogenicity index) and h/H (Σhypocholesterolemic/Σhypercholesterolemic fatty acid index). In addition, station, gender and weight had no effect on nutritional quality. The study indicated that C. macrostomus is a potential fish meat for human nutrition with high nutritional value in terms of fatty acid composition.
本研究旨在评估不同因素(季节、性别、地点、总脂、体重和长度)对大白鳍鱼脂肪酸组成和营养品质的影响。通过PERMANOVA、主坐标(PCO)和相似性范围的聚类分析对结果进行评估。在显著的固定效应范围内,采用多重排列对距离矩阵进行了相似性分析(ANOSIM)(p<0.05)。C18:1ω9、EPA和DHA是所有因素组中影响营养质量的最重要的脂肪酸。总脂量、季节和长度因素对C。巨大瘤。夏春季是C。根据AI(动脉粥样硬化性指数)、TI(血栓形成性指数)和h/h(∑低胆固醇血症/∑高胆固醇血症脂肪酸指数)。此外,年龄、性别和体重对营养质量没有影响。研究表明C。宏观是一种潜在的人类营养鱼肉,其脂肪酸组成具有较高的营养价值。
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引用次数: 0
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye 在香港本地市场取得的食用油及脂肪中的3-MCPD及甘油三酯含量
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.0333221
A. O. Gündüz, M. Ceylan, A. Baştürk
In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1).
本研究旨在测定在日本市场上销售的9种(46个品牌)食用油脂中3-MCPD和甘二醇的含量。通过对DGF C VI 18(10)方法进行一些修改来测定3-MCPD和甘二醇水平。在榛子油、里维埃拉橄榄油、人造黄油和起酥油中检测到的3-MCPD和甘二醇含量最高。正如预期的那样,在特级初榨橄榄油中没有发现这些污染物,而在鱼油中检测到的含量很低。榛子油中3-MCPD含量最高,为0.06-2.12 mg·kg-1,里维埃拉橄榄油为0.16-1.69 mg·kg-1,人造黄油为0.17-1.17 mg·kg-1。酥油中甘油三酯含量最高,为1.98 ~ 6.46 mg·kg-1,其次是榛子油(0.54 ~ 2.63 mg·kg-1)和里维埃拉橄榄油(0.19 ~ 3.53 mg·kg-1)。
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引用次数: 1
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil 磷脂酰乙醇胺和磷脂酰丝氨酸对茶籽油抗氧化能力、氧化稳定性和颜色还原的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.0334221
J. Zhong, L. Ma, Y.L. Sun, H. Zhong, B. Zhou
Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion of refined camellia seed oil (RCSO) was evaluated in this work. The PE/PS addition could improve the oxidative stability and antioxidant capacity, but was not a key factor in the color reversion of RCSO. The results clearly showed that PE and PS were not prooxidants but antioxidants in camellia seed oil, and the findings of the present study would be useful for extending the shelf-life of camellia seed oil and for retaining phospholipids during moderate refining.
非水合磷脂作为促氧化剂可能会导致植物油质量下降。研究了磷脂酰乙醇胺(PE)和磷脂酰丝氨酸(PS)对精制山茶籽油(RCSO)氧化稳定性、抗氧化能力和返色性的影响。添加PE/PS可以提高RCSO的氧化稳定性和抗氧化能力,但不是RCSO变色的关键因素。结果清楚地表明,PE和PS在山茶籽油中不是抗氧化剂,而是抗氧化剂,本研究的结果将有助于延长山茶籽油的保质期和在适度精炼过程中保留磷脂。
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引用次数: 1
A survey of phthalates in flavored olive oils from Turkey 土耳其风味橄榄油中邻苯二甲酸酯的调查
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.1235212
İ. Toptancı, S. Kıralan, O. Ketenoglu
Phthalates are organic contaminants that are used as plasticizers in many plastic food packaging materials. Because of their lipophilic character, oils are the primary source of human exposure to phthalates. In this study, the presence of five phthalate esters; diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP) and diisodecyl phthalate (DIDP) in olive oils flavored with different materials and marketed in Turkey in 2020 was determined. The samples included BBP, DINP, DIDP at lower concentrations than their LOQ. DEHP was the most abundant phthalate in all samples at varying concentrations between < LOQ to 1.81 mg/kg. The highest amount of DEHP was found in the oil sample flavored with bergamot (1.81 mg/kg). DBP was detected in 9 of the 25 samples at concentrations from 0.11 to 0.27 mg/kg.
邻苯二甲酸盐是一种有机污染物,在许多塑料食品包装材料中用作增塑剂。由于它们的亲脂性,油是人类接触邻苯二甲酸盐的主要来源。在本研究中,存在五种邻苯二甲酸酯;测定了不同材料调味的橄榄油中邻苯二甲酸二乙基己酯(DEHP)、邻苯二甲酸二丁酯(DBP)、邻苯二甲酸丁苯酯(BBP)、邻苯二甲酸二异壬酯(DINP)和邻苯二甲酸二异癸酯(DIDP)的含量,并于2020年在土耳其上市。样品中BBP、DINP、DIDP浓度均低于限定限。DEHP是所有样品中含量最高的邻苯二甲酸酯,浓度范围在< LOQ至1.81 mg/kg之间。佛手柑味油样品中DEHP含量最高(1.81 mg/kg)。25份样品中有9份检测到DBP,浓度为0.11至0.27 mg/kg。
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引用次数: 1
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes 选定绿叶蔬菜叶片中单个脂肪酸的GC/MS定量及其生物柴油特性
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.0907212
S. kumar, V. Manasa, C. Madhubalaji, A. W. Tumaney, P. Giridhar
The current demand for edible vegetable oil is increasing worldwide, and the development of new sources of high-quality vegetable edible oil is an essential task. There is also a huge demand for biodiesel in domestic and industrial applications, and foliage oils could be a good source for diesel applications. The current study aimed at the identification and quantification of fatty acids from commonly consumed green leafy vegetables (GLVs) viz., Hibiscus cannabinus, Hibiscus sabdariffa, Basella alba, Basella rubra, and Rumex vesicarius and to calculate the biodiesel attributes of the oil. The total oil content was ascertained as the highest in R. vesicarius foliage (3.91 ± 0.27 g/100 g dry leaf powder). GC/MS chromatographic investigation identified 9,12,15-octadecatrienoic acid as a significant compound followed by hexadecanoic acid. In Hibiscus spp. C18:3 (49.3 µmol % and 50.4 µmol %) was recorded to be the most noteworthy followed by C16:0 (23.2 µmol % and 21 µmol %) in H. cannabinus and H. sabdariffa, respectively. The GLVs foliage-fatty acid biodiesel attributes were additionally assessed through an empirical formula. Consequently, the overall examined results will be helpful for the investigation of these oils as vegetable oil for human consumption and biodiesel applications.
目前,全球对食用植物油的需求正在增加,开发优质植物食用油的新来源是一项重要任务。在国内和工业应用中对生物柴油也有巨大的需求,叶油可能是柴油应用的良好来源。目前的研究旨在识别和定量常见绿叶蔬菜(GLV)中的脂肪酸,即木槿、木槿花、白槿、红槿和酸模,并计算该油的生物柴油特性。总含油量以R最高。水疱叶(3.91±0.27g/100g干叶粉)。GC/MS色谱研究表明,9,12,15-十八碳三烯酸是一种重要的化合物,其次是十六碳酸。在木槿属中。C18:3(49.3µmol%和50.4µmol%)是最值得注意的。cannabinus和H。sabdariffa。通过经验公式对GLVs树叶脂肪酸生物柴油的特性进行了额外评估。因此,总体检测结果将有助于研究这些油作为人类食用的植物油和生物柴油的应用。
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引用次数: 1
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Grasas y Aceites
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