Abstract
In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO.
Highlights
Aleksandra Zielinska,1,2,3 Krzysztof Wojcicki,4 Dorota Klensporf-Pawlik,4 João Dias-Ferreira,2 Massimo Lucarini,5 Alessandra Durazzo,5 Giuseppe Lucariello,6 Raffaele Capasso,7 Antonello Santini,6 Eliana B
In the composition of Journal of Spectroscopy olive oil, ingredients may be classified as derivatives of fatty acids, waxes and sterols, polyphenols, hydrocarbons, tocopherols, chlorophylls, and other compounds containing polarity. e oil is subject to several steps of refinement to remove phenol-derived compounds and phospholipids, but some fluctuations occur in other compounds
Olive oil is mainly composed of palmitic acid (7.5–20 wt.%), stearic acid (0.5–5 wt.%), palmitoleic acid (0.3–3.5 wt.%), oleic acid (55–85 wt.%), linoleic acid (7.5–20 wt.%), and linolenic acid. e oil contains very small quantities of myristic, heptadecanoic, and eicosanoic acids. cis-Vaccenic and eicosenoic acids may occur. e composition in fatty acids is dependent on the climate conditions, the variety of olive harvested, the latitude, and the stage of development of the fruit
Summary
Aleksandra Zielinska ,1,2,3 Krzysztof Wojcicki,4 Dorota Klensporf-Pawlik,4 João Dias-Ferreira ,2 Massimo Lucarini,5 Alessandra Durazzo,5 Giuseppe Lucariello,6 Raffaele Capasso,7 Antonello Santini ,6 Eliana B. We have determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Meadowfoam seed oil (MSO), obtained from the seeds of Limnanthes alba, is not as wellknown as olive oil, it is characterized by a high content of long chain fatty acids (C20-22).
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