Olive Oil Fatty Acids Research Articles

Unraveling the genetic basis of oil quality in olives: a comparative transcriptome analysis.

The balanced fatty acid profile of olive oil not only enhances its stability but also contributes to its positive effects on health, making it a valuable dietary choice. Olive oil's high content of unsaturated fatty acids and low content of saturated fatty acids contribute to its beneficial effects on cardiovascular diseases and cancer. The quantities of these fatty acids in olive oil may fluctuate due to various factors, with genotype being a crucial determinant of the oil's quality. This study investigated the genetic basis of oil quality by comparing the transcriptome of two Iranian cultivars with contrasting oil profiles: Mari, known for its high oleic acid content, and Shengeh, characterized by high linoleic acid at Jaén index four. Gas chromatography confirmed a significant difference in fatty acid composition between the two cultivars. Mari exhibited significantly higher oleic acid content (78.48%) compared to Shengeh (48.05%), while linoleic acid content was significantly lower in Mari (4.76%) than in Shengeh (26.69%). Using RNA sequencing at Jaén index four, we analyzed genes involved in fatty acid biosynthesis. Differential expression analysis identified 2775 genes showing statistically significant differences between the cultivars. Investigating these genes across nine fundamental pathways involved in oil quality led to the identification of 25 effective genes. Further analysis revealed 78 transcription factors and 95 transcription binding sites involved in oil quality, with BPC6 and RGA emerging as unique factors. This research provides a comprehensive understanding of the genetic and molecular mechanisms underlying oil quality in olive cultivars. The findings have practical implications for olive breeders and producers, potentially streamlining cultivar selection processes and contributing to the production of high-quality olive oil.

The Effects of Olive Oil (Olea Europaea L.) on Cathallase Enzyme Levels in White Rats (Rattus Norvegicus) Wistar Strain of Obese Male

Obesity is a condition of the body resulting from excessive fat accumulation which leads to health problems. The increase in fat metabolism affects increased production of free radicals in the circulation and in adipocyte cells. Free radicals that increase in the body are not in line with antioxidant enzymes, causing a condition called oxidative stress. The body's defense mechanism against free radicals is the synthesis of antioxidants. When there is a decrease in the activity of endogenous antioxidants such as the catalase enzyme, it provides a strong indication of oxidative stress. The presence of polyphenols and monounsaturated fatty acids in olive oil is useful for preventing chronic damage that causes oxidative stress. The catalase enzyme can be used as a parameter for an uncontrolled increase in ROS (Reactive Oxygen Species) or disruption of the function of the antioxidant defense system. To determine changes in levels of the catalase enzyme in an obese male Wistar strain white rat (Rattus norvegicus) animal model that was given olive oil. This research used a true experimental laboratory with a pre- post test design. The results of the study were significant changes in catalase enzyme levels in the olive oil intervention group (p-value 0.003<0.05) on day 14 and day 28 with (p-value 0.002<0.05 and 0.005<0.05). In the group given olive oil, the effect on the level of catalase enzyme was most significant on day 28 (p-value 0.002<0.05).

Maternal Dietary Intakes and Risk of Spontaneous Abortion: A Systematic Review

Background: The loss of a fetus before the 20th week of pregnancy is known as spontaneous abortion (SA). Objective: This systematic review aimed to evaluate the results of previous studies about the dietary intake of mothers who suffered from SA. Methods: We conducted a comprehensive search in the Web of Science, Cochrane, PubMed, ProQuest, Google Scholar, Science Direct, and Scopus databases to collect relevant published studies between 1990 and November 2022. The data from case-control and cohort studies that had assessed dietary intakes before and during pregnancy of women with SA were included. Results: High consumption of butter increases the risk of SA, but a very low intake of olive oil and omega-3 fatty acids can reduce the risk of SA. In addition, an adequate intake of high-quality proteins and calcium from dairy products and enough intake of fiber and phytochemicals from chocolate, fresh fruits, and vegetables can reduce the risk of SA. A number of mechanisms, such as providing essential nutrients for fertilization and implantation, promoting fetal growth, reduction of inflammatory conditions, and insulin resistance, have been proposed to explain the protective effects of these food groups against SA. Conclusion: An unhealthy diet and eating sufficient amounts of these food groups will be helpful and recommended.

Association of plant-based dietary patterns with the risk of type 2 diabetes mellitus using cross-sectional results from RaNCD cohort

The prevalence of type 2 diabetes mellitus (T2DM) is increasing in middle- and low-income countries, and this disease is a burden on public health systems. Notably, dietary components are crucial regulatory factors in T2DM. Plant-based dietary patterns and certain food groups, such as whole grains, legumes, nuts, vegetables, and fruits, are inversely correlated with diabetes incidence. We conducted the present study to determine the association between adherence to a plant-based diet and the risk of diabetes among adults. We conducted a cross-sectional, population-based RaNCD cohort study involving 3401 men and 3699 women. The plant-based diet index (PDI) was developed using a 118-item food frequency questionnaire (FFQ). Logistic regression models were used to evaluate the association between the PDI score and the risk of T2DM. A total of 7100 participants with a mean age of 45.96 ± 7.78 years were analysed. The mean PDI scores in the first, second, and third tertiles (T) were 47.13 ± 3.41, 54.44 ± 1.69, and 61.57 ± 3.24, respectively. A lower PDI was significantly correlated with a greater incidence of T2DM (T1 = 7.50%, T2 = 4.85%, T3 = 4.63%; P value < 0.001). Higher PDI scores were associated with significantly increased intakes of fibre, vegetables, fruits, olives, olive oil, legumes, soy products, tea/coffee, whole grains, nuts, vitamin E, vitamin C, and omega-6 fatty acids (P value < 0.001). After adjusting for confounding variables, the odds of having T2DM were significantly lower (by 30%) at T3 of the PDI than at T1 (OR = 0.70; 95% CI = 0.51, 0.96; P value < 0.001). Our data suggest that adhering to plant-based diets comprising whole grains, fruits, vegetables, nuts, legumes, vegetable oils, and tea/coffee can be recommended today to reduce the risk of T2DM.

Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil.

An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilization of water and avoids the malaxation stage. Hence, no water residues are generated. In this study, the mentioned alternative methodology was compared to conventional extraction methods. High extraction yields and oil recovery were obtained with our novel procedure. On the contrary, substantial percentages of by-products were generated with conventional methodology. The quality indexes (acidity and peroxide values) of the oils obtained by the combination of dehydration and expeller (dOO) were 0.4% of oleic acid and 3 meq O2/kg of oil, respectively. Furthermore, none of the applied processes affected the resulting OO's fatty acid composition and lipid profile. Total phenolic content was up to four times higher for dOO than for other olive oils and it showed resistance to oxidation with an oxidative stability index about five times higher than that for conventional olive oils.

Product diversification to boost the sustainability of the shrimp processing industry: The case of shrimp-waste driven chitosan-based food Pickering emulsion stabilizers

Diversifying the product portfolio of the shrimp processing industry using its waste streams could contribute to its environmental sustainability and economic resilience. Considering that this study aimed to increase the commercial value of shrimp shell waste by using chitosan extracted from these wastes as a food emulsion stabilizer. More specifically, chitin was extracted from shrimp shell waste, and chitosan was then prepared from chitin by deacetylation. The findings showed that the extraction efficiency and degree of deacetylation of chitosan were 23% and 83%, respectively. After that, stearic acid was added to chitosan chains to improve its emulsifying properties. Then, the chitosan/stearic acid–stabilized flaxseed oil and olive oil emulsions were prepared in three oil ratios (20, 40 and 60%). The interfacial structure study showed that compared to flaxseed oil droplets, the olive oil droplets’ surface was better covered with the chitosan/stearic acid nanogels. Moreover, the rheological study indicated a stronger gel-like structure in olive oil emulsions than the flaxseed oil emulsions, particularly at 60% oil. The dried emulsions indicated that the olive oil was encapsulated better than flaxseed oil by the chitosan-based particles, and less oil leakage was observed for dried olive oil emulsions. Better encapsulation of olive oil with chitosan/stearic acid nanogels could be attributed to the higher polarity and viscosity of olive oil compared to flaxseed oil and the greater similarity of olive oil fatty acid profile with stearic acid attached to chitosan. In general, these findings showed that the stabilizer developed from shrimp shell waste is suitable for stabilizing emulsions containing more polar oils with less degree of unsaturation. The results obtained could contribute to enhancing the sustainability of the shrimp processing industry by diversifying its product portfolio.

Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method

AbstractFor a long time, olive oil has been considered for formulation of biopharmaceuticals and received a prestigious place in cuisine for its unique organoleptic and nutritional properties. Nevertheless, oxidation of fatty acids in olive oil provides short shelf-life and undesirable organoleptic properties. Thus, microencapsulation of olive oil is a considerable promising approach to maintain its quality and biological activities. The objective of this investigation was to prepare extra virgin olive oil microcapsule by sequential technologies, such as water emulsification of olive oil with wall material (matrix) and freeze drying of emulsion. The effect of wall material composition was examined to prepare microcapsule of extra virgin olive oil. Different ratios of wall materials such as maltodextrin (MD), carboxymethyl cellulose (CMC), and gum arabic (GA) were used. Furthermore, effects of emulsification technologies, such as homogenisation with rotor–stator homogeniser (RSH) and cross-flow membrane emulsification (CFME) were investigated. The stability of emulsion was higher when emulsion was prepared by RSH; however, the droplet mean diameter (D32) was lower in case of RSH compared to CFME. The highest encapsulation efficiency (EE) was found as 68.96 ± 2.6% when CFME was adopted and composition of wall materials was 15 g MD, 15 g GA, and 5 g CMC.

Biostimulants Application on Olea europaea L. in Mediterranean Conditions Increase the Production and Bioactive Compounds of Drupes and Oil

Over the years, the use of biostimulants has become increasingly widespread due to their proven efficiency in improving plant productivity and quality of fruits and mitigating the effects related to environmental stress. The aim of the present study was to evaluate the effect of three biostimulants on oil yield, production of drupes per plant, and nutraceutical components of olive drupes and oil (total polyphenols, anthocyanins, and fatty acids %) for “Racioppella” cultivar trees growing in South Italy (May–October 2021). The biostimulants used were: a tropical plants extract (A) containing amino acids, vitamins, enzymes, phytochelatins, macro- and microelements, a glycine betaine-based product (B), and a Trichoderma spp.-based biostimulant (T). The three biostimulants were compared with a control thesis (C) treated only with water. T treatment increased the polyphenols content of olive drupes by 41.04% compared to C. A and B treatments increased polyphenols content by 21.87% on average compared to C. All three biostimulants showed positive effect by increasing the amount of polyphenols in olive oil compared to C:T showed an increase of 32.19%, B 7.76%, and A 19.78%. Biostimulant application proved useful in boosting fundamental parameters that determine better drupe and oil in terms of antioxidant capacity and nutraceutical potential, other than an increased production.

Impact of edaphoclimatic conditions and crop season on olive oil's fatty acids

AbstractThe olive tree (Olea europaea L.) fruit oil attracts widespread interest because of its high content of monounsaturated fatty acids. However, a neglected area in the field is the edaphoclimatic factors impact, which is poorly understood. Bearing this in mind, the purpose of this investigation was to evaluate the impact of the edaphoclimatic conditions on the fatty acids’ composition. Therefore, we have investigated the fatty acids methyl ester (FAME) profile in 38 monovarietal Moroccan ‘Picholine Marocaine’ extra‐virgin olive oils (EVOOs) from two successive crop years (2018–2019 and 2019–2020). Significant differences were detected in olive oils from distinct geographical origins with about 10 and 4% of the difference in oleic and palmitic acid amounts in both seasons; however, linoleic acid showed 5 and 8% in 2018–2019 and 2019–2020 oils, respectively. Furthermore, regions of high altitude and low temperature resulted in olive oils rich in oleic acid and monounsaturated fatty acids (MUFAs). This study also revealed the negative impact of rainfall, sand percentage, and nitrogen on saturated fatty acids (SFAs) and of pH and conductivity on the major MUFAs.

Oleic acid, a monounsaturated fatty acid, exhibits antiproliferative and anti-tumorigenic effects in pre-clinical studies for endometrioid endometrial cancer (261)

<b>Objectives:</b> Oleic acid (OA), a monounsaturated fatty acid commonly found in olive oil, has been studied for its potential protective qualities in inflammatory conditions and cancers. In breast cancer cells, OA has been shown to reduce the expression of the oncogene <i>Her-2/ neu</i> and promote apoptosis. The relationship between the intake of olive oil and endometrial cancer risk and progression has been largely unexplored. Thus, we aimed to evaluate the effect of OA on cell proliferation and tumor growth in endometrial cancer cell lines and a transgenic mouse model of endometrial cancer. <b>Methods:</b> The human endometrioid endometrial cancer cell lines, ECC-1 and KLE, were exposed to varying concentrations of OA. Cell proliferation was assessed by MTT assay. Apoptosis was assessed by cleaved caspase-3, -8, and -9 assays. Cell cycle progression was measured by Cellometer. Cellular stress was measured by DCFH-DA assay. Mitochondrial membrane potential was assessed by TMRE assay. Western immunoblotting was performed to determine the effects of OA on BCL-xl, MCL-1, CDK4, CyclinD1, Calnexin, and Bip. The LKB1^fl/flp53^fl/fl mouse model of endometrioid endometrial cancer was used to determine the antitumorigenic activity of OA. The mice were treated with OA (10 mg/kg, oral gavage, daily) versus control for four weeks. <b>Results:</b> OA inhibited proliferation in a dose-dependent manner in both cell lines, with a 60% reduction at a dose of 500 µM in the ECC-1 cell line and 250 µM in the KLE cell line. OA at a dose of 200 µM significantly increased the activity of cleaved caspase-3, 8, and 9 by 2.2, 1.4, and 1.7-fold in the ECC-1 cells (p<0.05), respectively, and 1.4, 1.3, and 1.4-fold in the KLE cells (p<0.05), respectively. OA simultaneously decreased expression of Bcl-xl and MCL-1 in both cell lines. OA inhibited cell cycle progression by G1 phase arrest in both cell lines in a dose-dependent fashion (p=0.02) and decreased expression of the cell cycle-related proteins, CDK4, and cyclin D1. Treatment with OA significantly increased ROS production at doses of 50 and 200 µM (p<0.05) and induced Calnexin and Bip expression in both cell lines. TMRE assay showed decreased mitochondrial membrane potential with OA at doses of 50 and 200 µM (p<0.05). Treatment of LKB1^fl/flp53^fl/fl mice with OA was well-tolerated and reduced tumor weight by 53% compared with control mice (p<0.05). <b>Conclusions:</b> We found that OA, the main monounsaturated fatty acid of olive oil, had antiproliferative and antitumorigenic effects in endometrioid endometrial cancer. These findings provide a preclinical rationale for OA as a potential dietary intervention and therapeutic adjunct in endometrial cancer patients.

Microencapsulation of Olive Oil

Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antioxidant phenolic compounds, vitamin E and vitamin K. Unfortunately, oxidative deterioration of fatty acids in olive oil provides short shelf life and reduces biological activities. It is responsible for undesirable organoleptic properties. It may belief that one of the solutions to preserve the quality of olive oil is microencapsulation. In this review, comprehensive information about techniques to prepare olive oil microcapsule is represented. To prepare olive oil microcapsule, emulsification of olive oil with different wall materials (matrixes) has been adopted as a primary step. Subsequently, dehydration of emulsion by spray drying or freeze drying or coacervation process has been adopted to prepare olive oil microcapsule. Moreover, microcapsule of olive oil has been prepared by extrusion technology. Biopolymers, such as proteins and polysaccharides have been used as wall material for encapsulation of olive oil. As stable emulsification is one of important issue to produce microcapsule, several emulsifiers, such as lecithin, tween 20 have been used during emulsion preparation. Different characteristics of the microcapsule of olive oil are summarized because it is influenced by several factors during preparation of microcapsule. In later exercise, several applications of encapsulated olive oil in food, pharmaceutical and cosmetic industries are represented in comprehensive way. It may expect that this review article will receive attention in industries and academic sectors.

Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality.

The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available literature highlights the use of near-infrared spectroscopy (NIRS). This article intends to comprehensively review the state-of-the-art research and the actual potential of NIRS for the analysis of olive oil. A description of the features of the infrared spectrum of olive oil and a quick explanation of the fundamentals of NIRS and chemometrics are also included. From the results available in the literature, it can be concluded that the four most usual physico-chemical parameters that define the quality of olive oils, namely free acidity, peroxide value, K232, and K270, can be measured by NIRS with high precision. In addition, NIRS is suitable for the nutritional labeling of olive oil because of its great performance in predicting the contents in total fat, total saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids in olive oils. Other parameters of interest have the potential to be analyzed by NIRS, but the improvement of the mathematical models for their determination is required, since the errors of prediction reported so far are a bit high for practical application.

Development of innovative technology for sauce with lecithin

Consumers of catering establishments especially value their health and therefore give preference to dishes that correspond to modern concepts of healthy eating. In this regard, the development of such dishes is an important task. Thus, the object of the study was an emulsion sauce made using the spherification technique. Agar-agar was used as a material for encapsulating the sauce. The recipe composition of the sauce contains irreplaceable nutritional components: plant phospholipids (soy lecithin), monounsaturated and polyunsaturated fatty acids of olive oil and camelina oil, natural food fibers of agar-agar. Each recipe component of the developed emulsion sauce contains physiologically active substances with a high efficiency of health-improving effect. Synergy The combination of the positive effects of these prescription components makes it possible to create a therapeutic and prophylactic product. One of the most problematic areas is the formation of a lecithin-oil-water composition with a lamellar structure. Such a structure as a multilayer «container» helps to preserve the biologically active substances that make up the sauce from destruction and to better assimilate them by the human body. Due to the choice of a certain number of recipe components and their sequential combination under certain conditions (temperature 45 °C, mixing), it is possible to obtain a lamellar structure. In the course of the study, recipe components were selected that correspond to healthy food products, recipes and technologies for the preparation of an emulsion sauce with a lamellar structure were developed. And also provided with the help of spherification an attractive appearance and determined the organoleptic, microbiological indicators and shelf life of the product. To confirm the presence of the lamellar structure of the sauce, carry out optical studies and presented a micrograph in polarizing light. The research carried out makes it possible to expand the range of sauces with an extended shelf life (three days) for the restaurant industry.

Studying the Physicochemical Properties and Isolation of Unsaturated Fatty Acids from Edible Oils by GC-MS and Argentated Silica Gel Chromatography

The core objective of this study was to investigate the physicochemical characteristics and fatty acid composition of the oils of sunflower, olive, virgin coconut and ginger oils, as well as the separation of their unsaturated fatty acids. The data indicated a significant variation in physicochemical properties (acid, saponification, ester, and iodine values) among oils. Transesterification process was carried out at a molar ratio of 1:7:0.1 of oil: methanol: KOH. Fatty acid methyl esters of oils were analyzed by infrared (IR) and gas chromatography–mass (GC-MS) spectrometry. Twelve fatty acids were identified, where the major fatty acid of olive oil was found to be oleic acid (89%), whereas those of sunflower and ginger oils were linoleic acid (80.9 %) and (79.3 %), respectively. Sunflower and olive oils were fractionated by 25% silver nitrate-impregnated silica gel column chromatography. By this method, linoleic acid methyl ester from sunflower and oleic acid methyl ester from olive oil were isolated with high purity percentages and yields. This study is significant for the development of food and pharmaceutical products.

Degradation of the polar lipid and fatty acid molecular species in extra virgin olive oil during storage based on shotgun lipidomics

Among the bioactive compounds present in extra-virgin olive oil, polar lipids and free fatty acids are minor compounds with well-known nutritional values and have been studied for traceability and adulteration investigations as well. In the present paper, the simultaneous characterization of polar lipids and free fatty acids in a pool of fifteen EVOO samples was achieved by means of reversed phase C18 analysis coupled to negative polarity high-resolution mass spectrometry. A total of 24 polar lipids, comprising 19 phospholipids and 5 sulfolipids, and 27 free fatty acids were tentatively identified, including several odd-chain and very long-chain fatty acids at trace levels. Moreover, a one-month study of lipid degradation on simulated storage conditions was carried out thanks to the set-up of a dedicated approach for degradation product analysis which was implemented of Compound Discoverer software. By virtue of the customized data processing workflow, more than forty compounds were tentatively identified, including compounds deriving from hydrolysis and oxidation reactions. Finally, by analysis of peak area trends, phosphoester hydrolyses of polar heads of phospholipids emerged as the fastest reactions, followed by glycerol ester hydrolyses and oxidative processes.

Organoleptic and physico-chemical characteristics of olive oil obtained in the conditions of the Southern Coast of the Crimea

Olive oil is a vegetable oil obtained from the fruits of the European olive (Olea europaea L.). In terms of fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow and has a slight bitterness aftertaste. The beneficial properties of olive oil determined by the content of oleic acid, which ensures low oxidizability of the product and helps to reduce blood cholesterol levels. The quality of the oil and its compliance with GOST requirements are important. The purpose of this report is to study the organoleptic and physicochemical characteristics of olive oil from different manufacturers, including that obtained by the Nikitsky Botanical Gardens - National Scientific Center of the Russian Academy of Sciences, their compliance with the approved norms of Russian and European standards and requirements, regulations, as well as determining the class produced oil. The work uses generally accepted methods of organoleptic, physicochemical, and other research. The analysis of existing systems of olive oil classification is given. The chemical indicators of the composition of olive oils from NBG and leading manufacturers on the Russian market are presented. The issues of the organoleptic assessment of the oil and its physical and chemical indicators are highlighted, the composition of fatty acids of olive oil obtained in the conditions of the Southern Coast of the Crimea is analyzed and its comparative analysis with olive oil from other manufacturers, as well as the norms of compliance with stand ards, codes and technical regulations. It has been proven that the NBG’s oil, due to the natural and climatic conditions of olive growth, is of high quality and meets the required Extra Virgin oil standards.

A comparison of clinical, hepatic and immunological effects of three different parenteral lipid emulsions in children

Objectives: Lipid emulsions are not only considered as a source of energy, but also as a regulatory substance for key metabolic functions in different diseases. The aim of the present study was to compare clinical, biochemical and immunological effects of olive oil, soybean oil and omega-3 fatty acid which are administrated to the children in parenteral nutrition products. Methods: Patients who were admitted to pediatric intensive care unit and had parenteral nutrition for 7 days are included in the study. The patients were randomised into 3 groups based on the admission order, including 10 patients in each group. The children in Group O were fed by a lipid emulsion based on olive oil; the children in Group S were fed by a soybean based lipid emulsion and the children in group F were fed by soybean based lipid emulsion with omega-3 based solution. Analysis were made on the first and the seventh day. Laboratory parameters as well as hemogram, biochemical analysis, immunoglobulins, lymphocyte subgroup panel and cytokine levels were evaluated just before parenteral nutrition (day 0, basal value) and at day 7 of parenteral nutrition. Clinical monitoring parameters included body weight, and circumference of the mid-upper arm. Results: Thirty children were enrolled into the study. Total cholesterol and triglyceride levels significantly increased in Group O whereas triglyceride level significantly increased in Group S. Hemogram, liver function tests, cytokine levels, lymphocyte sub-group distribution, immunoglobulin levels and total antioxidant capacity measurements were not different. Conclusions: Three lipid emulsions which are used for parenteral nutrition treatment in intensive care unit patients are clinically and biochemically useful.

Does Variability Affect the Performance of Front-Face Fluorescence Spectroscopy? A Study Case on Commercial Lebanese Olive Oil.

The potential of front-face fluorescence spectroscopy coupled with chemometric techniques, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on Lebanese olive oil samples possessing natural variability within their chemical parameters. Ninety-six olive oil samples have been harvested at different dates and from two seasons, processed using different extraction methods, collected from different altitudes and other factors that can increase the variability of the samples' chemical composition. Fluorescence excitation-emission matrices (EEM) of the collected samples were measured, and the relationship between them and the chemical parameters was examined. Twenty-two MLR regression models based on PARAFAC scores were generated, the majority of which showed a good correlation coefficient (R > 0.7 for ten predicted variables). A second model using PLS on the unfolded EEM was also conducted to improve the regression and to assess if it can handle the variability in hand. However, similar results, with a slight improvement over the MLR model, were obtained. In a non-experimental design, such variability may hinder the potentials of front-face fluorescence; however average to good MLR and PLS models were obtained, predicting the Lebanese olive oil deterioration quality parameters and fatty acid content.

Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography—mass spectrometry (GC-MS) was used to identify olive oil fatty acids profile, while the individual phenolic compounds were assessed by ultra-high-performance liquid chromatography–electrospray ionization–high-resolution mass spectrometry (UHPLC-HESI-MS). To verify the antioxidant capacity, five in vitro free radical assays were used. Questionable values of particular physico-chemical parameters, such as the high value of free acidity and the low concentration of monounsaturated fatty acids in oil from the Zebboudj cultivar, indicate that improvements in olive cultivation and oil production practices are needed. Gelb Elfarroudj, Tefahi, and Manzanilla oils contain quantities of monounsaturated fatty acids in accordance with EU regulations. The oil obtained from the Zebboudj cultivar is not usable for food purposes due to the high value in free acidity and the low concentration of monounsaturated fatty acids. Tefahi and Manzanilla cultivars have given oils with the best antioxidant activity as compared to other studied cultivars; this is attributable to their composition in bioactive phenolic compounds, such as secoiridoids, which play an important role in human health as scavengers of free radicals. The results are interesting for producers and consumers to promote the culture of olive oils derived in particular from the Tefahi cultivar. However, in order to improve the health qualities of this oil, the agronomic techniques essentially linked to the time of harvesting of the olives destined for oil production must be improved.

Potential role of phytochemicals in brain plasticity: Focus on polyunsaturated fatty acids.

[Purpose]Functional foods are thought to strongly influence the structure and function of the brain. Previous studies have reported that brain-boosting diets may enhance neuroprotective functions. Certain foods are particularly rich in nutrients like phytochemicals that are known to support brain plasticity; such foods are commonly referred to as brain foods.[Methods]In this review, we briefly explore the scientific evidence supporting the neuroprotective activity of a number of phytochemicals with a focus on phenols and polyunsaturated fatty acids such as flavonoid, olive oil, and omega-3 fatty acid.[Results]The aim of this study was to systematically examine the primary issues related to phytochemicals in the brain. These include (a) the brain-gut-microbiome axis; (b) the effects of phytochemicals on gut microbiome and their potential role in brain plasticity; (c) the role of polyunsaturated fatty acids in brain health; and (d) the effects of nutrition and exercise on brain function.[Conclusion]This review provides evidence supporting the view that phytochemicals from medicinal plants play a vital role in maintaining brain plasticity by influencing the brain-gut-microbiome axis. The consumption of brain foods may have neuroprotective effects, thus protecting against neurodegenerative disorders and promoting brain health.