High Oleic Oil Research Articles

Assessing statistical neural networks potentiality to distinguish PDO Kalamata and Molaoi olive oil varieties

Several regional areas in Greece produce high quality olive oil by cultivating certain varieties. Olive oil varieties of Kalamata and Molaoi are of special interest, since they produce extra virgin olive oil. Concretely, Kalamata is a city located in southwestern Greece. Intuitively, Molaoi is a town located in southeastern Greece. Subsequently, both geographic locations are known for their famous olive oil quality. Continually, Protected Designation of Origin (PDO) Kalamata olive oil, established by Council regulation (EC) No 510/2006, is considered an exceptional extra virgin olive oil variety. Specifically, there is a need to distinguish PDO Kalamata olive oil from other olive oil varieties is Greece such as the Molaoi olive oil, since PDO Kalamata olive oil is the main variety exported in the global olive oil market. Distinguishing PDO Kalamata from Molaoi olive oil is possible by incorporating statistical neural networks. Concretely, applying neural network experimentation enables differentiation between variations of certain chemical characteristics observed in certain geographic locations of Greece. In this paper, we use statistical neural networks to distinguish the geographical origin of PDO Kalamata olive oil compared with Molaoi olive oil based on synchronous excitation−emission fluorescence spectroscopy of provided olive oils samples evaluated in the chemical laboratory. Evaluation based on certain experimentation phase and subsequent data visualization of the adopted statistical neural networks are promising for distinguishing the samples of PDO Kalamata olive oil with high values of prediction accuracy. Such ability enables olive oil industry to assess extra virgin olive oil profitable potentiality in global market.

The influence of high oleic oils during intermittent frying on the formation of acrylamide in french fries

High oleic oils are often used for industrial frying considering a better nutritional value and stability to thermal oxidation than high polyunsaturated fatty acid oils. This research aimed to investigate the correlation between total polar compound (TPC) and acrylamide content during intermittent frying using high oleic oils such as super palm olein (SPO), high-oleic canola oil (HOCO) and high-oleic sunflower oil (HOSO). All oils were accessed in terms of fatty acid composition and tocopherol quantity prior to intermittent frying. The TPC of frying oil was recorded at every 8th interval of the frying cycle and french fries fried with respective oils were collected, and oil was extracted for acrylamide quantification using HPLC-MS. Pearson correlation showed a positive correlation between the total polar compound of frying oil and the acrylamide content of french fries (p<0.01). SPO contained the highest total tocopherol content, followed by HOCO and HOSO, accordingly. French fries fried with SPO had the lowest acrylamide content, followed by HOCO and HOSO, respectively. By contrast, SPO had the highest TPC content throughout the frying cycles, followed by HOCO and HOSO. The presence of oleic acids might not produce higher TPC, however, it produced higher acrylamide formation in the french fries. Overall, SPO is suitable for intermittent frying uses as it yielded the lowest concentration of acrylamide in french fries.

Высокоолеиновый гибрид подсолнечника Клип ВО с устойчивостью к имидазолиноновым гербицидам

A hybrid Klip VO was developed for cultivation in production systems based on imidazolinones application to obtain high oleic oil from commercial seeds. The hybrid is characterized with high potential of productivity and oleic acid content of 86%.

Olive oil consumption is associated with lower cancer, cardiovascular and all-cause mortality among Italian adults: prospective results from the Moli-sani Study and analysis of potential biological mechanisms.

Olive oil consumption has been reportedly associated with lower mortality rates, mostly from cardiovascular diseases, but its potential impact on cancer death remains controversial. Moreover, biological mechanisms possibly linking olive oil consumption to mortality outcomes remain unexplored. We longitudinally analysed data on 22,892 men and women from the Moli-sani Study in Italy (follow-up 13.1 y), to examine the association of olive oil consumption with mortality. Dietary data were collected at baseline (2005-2010) through a 188-item FFQ, and olive oil consumption was standardised to a 10 g tablespoon (tbsp) size. Diet quality was assessed through a Mediterranean diet score. Multivariable-adjusted Cox proportional hazard models, also including diet quality, were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). The potential mediating role of inflammatory, metabolic, cardiovascular and renal biomarkers on the association between olive oil intake and mortality was evaluated on the basis of change-in-estimate and associated p values. Multivariable HRs for all-cause, cancer, cardiovascular and other cause mortality associated with high (>3 tbsp/d) versus low (≤1.5 tbsp/d) olive oil consumption were 0.80 (0.69-0.94), 0.77 (0.59-0.99), 0.75 (0.58-0.97) and 0.97 (0.73-1.29), respectively. Taken together, the investigated biomarkers attenuated the association of olive oil consumption with all-cause and cancer mortality by 21.2% and 13.7%, respectively. Higher olive oil consumption was associated with lower cancer, cardiovascular and all-cause mortality rates, independent of overall diet quality. Known risk factors for chronic diseases only in part mediated such associations suggesting that other biological pathways are potentially involved in this relationship.

Registration of FloRun ‘T61’ peanut

AbstractFloRun ‘T61’ (Reg. no. CV‐159, PI 700039) is a high‐oleic, runner market‐type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar developed by the University of Florida Agricultural Experiment Station, North Florida Research and Education Center, near Marianna, FL. It resulted from a cross between ‘Georiga‐06G’ and a University of Florida Agricultural Experiment Station experimental line ‘UF12302’ and was tested under the experimental designation UF11 × 41‐HO1‐4‐1‐1 and was approved for release in 2021. FloRun ‘T61’ has a semi‐prostrate growth habit, with moderate vine size and a prominent center stem. The seed is smaller than seed of Georgia‐06G but larger than FloRun ‘331’ (67.3 g vs. 64.6 g; P < 0.0001). It yielded similarly to FloRun ‘331’ over the 4‐year period of 2017–2020 in three Florida locations (7862 kg ha−1 vs. 8068 kg ha−1), and its pod yield was slightly greater than Georgia‐06G during the 5‐year period of 2016–2020 (7680 kg ha−1 vs. 7273 kg ha−1; P = 0.0137). The total sound mature kernel grade of FloRun ‘T61’ was slightly greater than that of FloRun ‘331’ (78.6% vs. 77.7%, P < 0.025) but was similar to the total sound mature kernel grade of Georgia‐06G. FloRun ‘T61’ has high oleic oil chemistry composed of 77.1% oleic fatty acid versus 58.7% for Georgia‐06G in 2020 (P < 0.001) and 79.2% in 2021 compared with 65.7% for Georgia‐06G (P < 0.001). Over 5 years, the spotted wilt ratings of FloRun ‘T61’ (2.5) were less than for FloRun ‘331’ (4.8; P < 0.01). In summary, FloRun ‘T61’ combines excellent yield, grade, disease, and oil chemistry traits and should be beneficial to farmers and manufacturers of peanut foods.

Engineering Yarrowia lipolytica for Sustainable Production of the Pomegranate Seed Oil-Derived Punicic Acid.

Punicic acid is a conjugated linolenic acid with various biological activities including antiobesity, antioxidant, anticancer, and anti-inflammatory effects. It is often used as a nutraceutical, dietary additive, and animal feed. Currently, punicic acid is primarily extracted from pomegranate seed oil, but it is restricted due to the extended growth cycle, climatic limitations, and low recovery level. There have also been reports on the chemical synthesis of punicic acid, but it resulted in a mixture of structurally similar isomers, requiring additional purification/separation steps. In this study, a comprehensive strategy for the production of punicic acid in Yarrowia lipolytica was implemented by pushing the supply of linoleic acid precursors in a high-oleic oil strain, expressing multiple copies of the fatty acid conjugase gene from Punica granatum, engineering the acyl-editing pathway to improve the phosphatidylcholine pool, and promoting the assembly of punicic acid in the form of triglycerides. The optimal strain with high oil production capacity and a significantly increased punicic acid ratio accumulated 3072.72 mg/L punicic acid, accounting for 6.19% of total fatty acids in fed-batch fermentation, providing a viable, sustainable, and green approach for punicic acid production to substitute plant extraction and chemical synthesis production.

High Tyrosol and Hydroxytyrosol Intake Reduces Arterial Inflammation and Atherosclerotic Lesion Microcalcification in Healthy Older Populations.

Aging is an important risk factor for cardiovascular diseases and convincing data have shown that chronic low-grade inflammation, which develops with advanced age, contributes significantly to cardiovascular risk. The present study aimed to use 18F-FDG/18F-NaF-PET/CT imaging to, respectively, gauge arterial inflammation and microcalcification in a healthy elderly population and to assess the potential benefits of a tyrosol- and hydroxytyrosol-rich diet on these two markers of atherosclerotic plaque fragility. Eleven healthy participants (mean age 75 ± 5.67 years) were supplemented for 6 months with high polyphenol-rich extra virgin olive oil (HP-EVOO), extra virgin olive oil (EVOO), or refined olive oil (ROO). The participants underwent PET/CT imaging with 18F-FDG and 18F-NaF radiotracers at baseline and after 6 months. 18F-FDG and 18F-NaF uptakes were quantified using standardized uptake values (SUV) and were categorized based on artery calcification and olive oil type. A total of 324 slices of the aortas of the imaged participants were analyzed for arterial inflammation and 327 slices were analyzed for microcalcification. 18F-FDG uptake was significantly higher in the non-calcified segments than in the calcified segments (SUVmax = 2.70 ± 0.62 and SUVmax = 2.54 ± 0.44, respectively, p < 0.042). Conversely, the non-calcified segments displayed significantly lower 18F-NaF uptake than the calcified segments (SUVmax = 1.90 ± 0.37 and 2.09 ± 0.24, respectively, p < 0.0001). The 6-month supplementation with HP-EVOO induced a significant reduction in 18F-FDG uptake in both the non-calcified (2.93 ± 0.23 to 2.75 ± 0.38, p < 0.004) and calcified segments of the aortas (2.25 ± 0.29 to 2.15 ± 0.19, p < 0.02). 18F-NaF uptake was also significantly lower in patients supplemented with HP-EVOO (SUVmax = 1.98 ± 0.33 at baseline compared to 1.85 ± 0.28, after the 6-month supplementation, p < 0.004), whereas no significant effect was observed with EVOO. Conversely, participants supplemented with ROO displayed a significant increase in 18F-NaF uptake (SUVmax = 1.78 ± 0.34 to 1.95 ± 0.34, p < 0.0001). The present study confirmed that a phenolic-compound-rich diet reduces both arterial inflammation and atherosclerotic lesion microcalcification and demonstrated that 18F-FDG/18F-NaF-PET/CT imaging is a valuable approach for assessing age-related arterial damage.

Yield, Physicochemical Properties, and Fatty Acid Profile of Vegetable Oil Extracted From Seed Coats of Strychnos pungens Soler. Fruits Collected in Chikomba, Zimbabwe.

The study examined Strychnos pungens Soler. (family LOGANIACEAE) fruit as a potential source of vegetable oil. Ripe fruits collected from a forested site in Zimbabwe were processed to determine the partitioning of fresh and dry fruit biomass. The oil was extracted from the seed coat using a hand-operated screw press, and its physiological properties were analyzed. Seeds contributed the most to the fresh weight of the fruit, followed by the shell and pulp. The seed coat was a significant component of the seeds. The seed coat, but not the pulp of the fruit, was found to contain screw press-extractable oil, the yield of which was substantial, amounting to around 39% of the dry weight of the seed coat. The oil was found to have a high free fatty acid content and a moderate iodine value (83 gI2/100 g), indicating a degree of unsaturation. Furthermore, the oil contained carotenoids and tocols, which serve as antioxidants that help to protect the oil from oxidation. The oil had a high content of monounsaturated oleic acid (78.3%), which is known for its stability and health benefits. The low levels of saturated and polyunsaturated fatty acids make it a high oleic oil. The volatile profile of the oil included compounds with pleasant fruity aromas that enhance its flavour and fragrance. The results highlighted the need for waste management strategies if S. pungens is industrialized as an oil crop. Significant waste, including shells, pulp, cake residue, and seed kernels, would need proper handling and valorisation. In summary, the research showed that S. pungens has the potential to be a valuable source of high-quality vegetable oil with good oxidative stability and health benefits, primarily due to its high content of oleic acid and antioxidant compounds.

Olive oil intake and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective cohort studies.

Background: Currently, the reported links between olive oil intake and cardiovascular disease (CVD), cancer morbidity and mortality, and all-cause mortality are inconsistent. The aim of this meta-analysis is to study the reported correlations of olive oil intake with CVD, coronary heart disease (CHD), stroke and cancer incidence and mortality, and all-cause mortality. Methods: PubMed, Embase, and Web of Science were searched until March 7, 2024. Pooled relative risks (RRs) and 95% confidence intervals (CIs) were estimated by the random-effects model. Nonlinear dose-response relationships were modeled with restricted cubic splines. This study has been registered at PROSPERO (CRD42023419001). Results: Overall, 30 articles covering 2 710 351 participants were identified. Higher olive oil intake was linked with a reduced risk of CVD incidence (RR: 0.85; 95% CI: 0.77, 0.93), CHD incidence (RR: 0.85; 95% CI: 0.72, 0.99), CVD mortality (RR: 0.77; 95% CI: 0.67, 0.88), and all-cause mortality (RR: 0.85; 95% CI: 0.81, 0.89). For a 10 g d-1 increment of olive oil intake, the risk of CVD incidence, stroke incidence, CVD mortality, and all-cause mortality decreased by 7%, 5%, 8%, and 8%, respectively. No association was found between olive oil intake and cancer incidence and mortality. Nonlinear relationships between olive oil intake and CVD and all-cause mortality were observed, with a reduced risk from intakes ranging from 0 to 18 g d-1 and 0 to 22 g d-1, respectively. Conclusion: Our study found that high olive oil intake was related to a lower risk of CVD and CHD incidence and CVD mortality and all-cause mortality.

Olive Oil Polyphenols Improve HDL Cholesterol and Promote Maintenance of Lipid Metabolism: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

In 2011, the European Food Safety Authority (EFSA) accorded a health claim to olive oil polyphenols in that they protected LDL particles from oxidative damage. However, limited scientific evidence has so far failed to confer any claim of function on the maintenance of normal lipid metabolism. We performed a systematic review and meta-analysis of human RCTs, evaluating the effect of olive oil polyphenol administration on lipid profiles. Previous literature was acquired from six electronic databases until June 2023. A total of 75 articles were retrieved and screened for inclusion criteria, which resulted in the selection of 10 RCTs that evaluated the effect of daily exposure to olive oil polyphenols on serum lipids in adults. Meta-analyses were built by tertiles of outcomes, as follows: low (0-68 mg/kg), medium (68-320 mg/kg), and high (320-600 mg/kg) polyphenols for HDL and LDL cholesterol (HDL-C and LDL-C, respectively), and low (0-59.3 mg/kg), medium (59.3-268 mg/kg), and high (268-600 mg/kg) polyphenols for total cholesterol (TC). The study protocol was registered on PROSPERO (registration code: CRD42023403383). The study design was predominantly cross-over (n = 8 of 10) but also included parallel (n = 2 of 10). The study population was predominantly European and healthy. Daily consumption of olive oil polyphenols did not affect TC levels and only slightly significantly reduced LDL-C, with WMD statistically significant only for high daily consumption of olive oil polyphenols (WMD -4.28, 95%CI -5.78 to -2.77). Instead, our data found a statistically significant HDL-C enhancing effect (WMD pooled effect model: 1.13, 95%CI 0.45; 1.80, heterogeneity 38%, p = 0.04) with WMD by daily exposure level showing a statistically significant improvement effect for low (WMD 0.66, 95%CI 0.10-1.23), medium (WMD 1.36, 95%CI 0.76-1.95), and high (WMD 1.13, 95%CI 0.45-1.80) olive oil polyphenol consumptions. Olive oil polyphenols contribute toward maintaining lipid metabolism. Thus, food labeling regulations should stress this health feature of olive oil, whereby a declaration of the olive oil polyphenol content should be added to products on the market. Consumers need to be aware of the quality and possible health effects of any products they consume, and enforcement of nutrition labels offers the best way of providing this information.

Окислительная и гидролитическая порча жирового сырья для молокосодержащих продуктов в процессе хранения

Antioxidant additives can affect the processes of hydrolysis and oxidation in dairy products during storage. This study featured palm oil, sunflower high-oleic oil, and two milk fat substitutes with different compositions. The samples were stored in an open container at 32 ± 1°C and a relative humidity of 75% for 14 days. The intensity of hydrolysis and oxidation was assessed by their acid number and peroxide number. The palm oil sample with 46.91% saturated palmitic acid and Milk Fat Substitute 1 with 37.61% palmitic and 34.96% oleic acid proved to be the most stable mixes. Milk Fat Substitute 2 was rich in polyunsaturated linoleic acid (29.31%) and demonstrated faster hydrolysis and oxidation rates than the palm oil sample and Milk Fat Substitute 1. Lecithin E322 (0.4%) inhibited hydrolytic and oxidative processes. In Milk Fat Substitute 1 without lecithin, the acid number increased from 0.1 to 2.2 mg KOH/g on storage day 14. In Milk Fat Substitute 1 with lecithin, this indicator stopped growing at 1.4 mg KOH/g. Experiments in reducing the growth rate of the peroxide number gave similar results. In Milk Fat Substitute 1, the peroxide number rose from 1 to 5.7 mmol of active oxygen/kg. In the sample without lecithin, it reached 7 .2 mmol active oxygen/kg. Lecithin proved to be an effective antioxidant-emulating additive to composite fat bases in dairy products. On the one hand, it provided high-quality dispersion of water and fat. On the other hand, it was able to inhibit oxidation and hydrolysis.

Industrial Scale Gene Editing in Brassica napus

In plants, an increasing number of traits and new characteristics are being developed using gene editing. Simple traits represented by a single gene can be managed through backcross breeding, but this is typically not the case for more complex traits which may result from the function of a large number of genes. Here, we demonstrate two case studies of improving oleic oil content and developing pod shatter reduction in Brassica napus by using gene editing tools on an industrial scale. There are four BnaFAD2 genes involved in oleic oil content and eight BnaSHP genes involved in pod shatter tolerance. In order to develop these two traits, we delivered nuclease ribonucleoproteins with Gene Repair OligoNucleotides (GRONs) into protoplasts, with subsequent regeneration into plants on an industrial scale, which encompassed robust tissue culture protocols, efficient gene editing, robotics sampling, and molecular screening, vigorous plant regeneration, growth, and phenotyping. We can produce precise loss-of-function-edited plants with two improved agronomically important complex traits, high oleic oil or pod shatter reduction, in elite canola varieties within 1–3 years, depending on the trait complexity. In the edited plants carrying loss of function of four BnaFAD2 genes, the seed fatty acid oleic acid content reached 89% compared to 61% in the non-edited wildtype control. The plants carrying eight edited BnaSHP genes achieved 51% pod shatter reduction in multiple year field testing in the target environment compared to the wildtype control.

Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils.

With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and 18 °C) for five days. Visual observations highlighted changes in the olive peel with discoloration in the damaged areas and tissue bruising. Olive fruit polyphenols, volatile organic compounds (VOCs) and other oil quality parameters (phenolic content, free acidity and peroxide index) and sensory assessment were evaluated. Analyses were carried out on fruits and experimental extra virgin oils at harvesting and after 5 days of fruit storage. The results highlight that low-temperature storage (5 °C for 5 days) may contribute to the maintenance of high olive oil quality, and the quality of olives stored at room temperature drastically decreases after 5 days of storage. Moreover, mechanical harvesting, compared to manual harvesting, does not seem to affect the final oil quality, at least at harvesting, but seems to determine differences in the long-term storage period. Finally, the samples stored at 18 °C showed a quality deterioration with the development of sensorial defects.

Generation of high oleic acid sunflower lines using gamma radiation mutagenesis and high-throughput fatty acid profiling.

Sunflower (Helianthus annuus L.) is the second most important oil seed crop in Europe. The seeds are used as confection seeds and, more importantly, to generate an edible vegetable oil, which in normal varieties is rich in the polyunsaturated fatty acid linoleic acid. Linoleic acid is biosynthesized from oleic acid through activity of the oleate desaturase FATTY ACID DESATURASE 2 (FAD2), which in seeds is encoded by FAD2-1, a gene that's present in single copy in sunflowers. Defective FAD2-1 expression enriches oleic acid, yielding the high oleic (HO) acid trait, which is of great interest in oil seed crops, since HO oil bears benefits for both food and non-food applications. Chemical mutagenesis has previously been used to generate sunflower mutants with reduced FAD2-1 expression and here it was aimed to produce further genetic material in which FAD2-1 activity is lost and the HO trait is stably expressed. For this purpose, a sunflower mutant population was created using gamma irradiation and screened for fad2-1 mutants with a newly developed HPLC-based fatty-acid profiling system that's suitable for high-throughput analyses. With this approach fad2-1 knock-out mutants could be isolated, which stably hyper-accumulate oleic acid in concentrations of 85-90% of the total fatty acid pool. The genetic nature of these new sunflower lines was characterized and will facilitate marker development, for the rapid introgression of the trait into elite sunflower breeding material.

Oxidation Stability of Hazelnut Oil Supplemented with β-Carotene During Light Exposure Using Xenon Test Instrument

Objective: The inhibition of lipid oxidation is important for the application of edible fats and oils in food processing. High oleic oils exhibit high stability during oxidation. Hazelnut oil, naturally rich in oleic acid, has recently become widely used in the food industry due to its high oxidation stability. Antioxidants are added to oils to make them more resistant to oxidation. β-carotene is a natural antioxidant and leads to increased resistance to photooxidation. The aim of this work was to investigate the effect of a natural antioxidant β-carotene on light-induced lipid stability of hazelnut oils.&#x0D; Materials and Methods: The hazelnut oil was supplemented with β-carotene in 25 ppm. Not-supplemented hazelnut oil (HO) and the beta-carotene added hazelnut oil (HO with β-car.) were irradiated in a xenon test instrument by different light intensities at 275 and 765 W/m2 for 2, 4, 6, 8, 10, 12, 18, 24, 30, 36, 42 and 48 hours. Fatty acids from the hazelnut oil samples were determined as fatty acid methyl esters (FAMEs) using GC-FID method. To investigate the degree of oxidation of the hazelnut oil samples, the induction time with an accelerated aging test using a Rancimat, peroxide value, volatile lipid oxidation compounds using SPME-GC-FID and antioxidative capacity using DPPH-radical scavenging assay were measured.&#x0D; Results: The results indicated that the change in fatty acid composition with irradiation intensity and duration of irradiation is not so strong. Among the fatty acids, a significant change was detected only in the linoleic acid content between the HO and the HO with β-car. after light exposure. The amounts of hexanal, heptenal, E-2,4-heptadienel, nonenal, and nonanoic acid increased after photooxidation. The antioxidant capacity of the hazelnut oil samples decreased during light exposure. After light exposure, HO with β-car. showed a higher induction time and lower peroxide value compared to HO.&#x0D; Conclusion: These results confirm that the β-carotene supplemented hazelnut oil showed higher oxidative stability than hazelnut oil without additional β-carotene. In conclusion, the results suggest that β-carotene could slow down the photooxidation of hazelnut oil.

Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology.

Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of <5% of the caloric intake per day. The OxG Palm hybrid yields oil known as "palm oil with a higher content of oleic acid" (HOPO), with <35% SFA and >50% oleic acid. Characterizing novel high oleic oils is the starting point to find processes that can functionalize them such as oleogelation. This study compared the thermophysical properties of HOPO to SPO using Differential Scanning Calorimetry, shear rheology, polarized light microscopy, and texture analysis to characterize the differences between these oils. HOPO had a lower onset crystallization temperature (Δ7 °C) and its rheological behavior followed similar trends to SPO; however, large viscosity offsets were observed and were correlated to differences in crystallization temperatures. The maximum peak force of SPO was an order of magnitude higher than that of HOPO. Overall similar trends between the oils were observed, but differences in firmness, crystal morphology, and viscosity were not linearly correlated with the offset in crystallization temperature. This study quantified differences between these oils that will better enable industry to use HOPO in specific applications.

High oleic castor as a new source of biodiesel 2G

Biodiesel can be prepared through the transmethylation of vegetable oils with short chained alcohols. The most common oils used as the starting material are edible oils, such as those extracted from palm or rapeseed. However, there is interest in producing biodiesel independently of food stock. Common castor is a non-edible oil crop that yields oil rich seeds with a high hydroxylated fatty acid content but that are not particularly appropriate for biodiesel formulation. The OLE1 castor mutant produces oils rich in oleic acid, with minor amounts of hydroxylated ricinoleic. Here, this trait was transferred to the IAS-RC-127 germplasm, which was cultivated as a perennial plant that yields seeds rich in oil, which could easily be extracted and transmethylated in a reaction with methanolic KOH. The resulting methyl esters comply with most of the requirements to be used as biodiesel, comparable to biofuels prepared from other high oleic oils.

Study of oleogel based on components &lt;i&gt;Helianthus annuus L.&lt;/i&gt; and &lt;i&gt;Rosmarinus officinalis L.&lt;/i&gt; as frying oil

The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and lecithin from Helianthus annuus L. — when used as a frying medium for French-fries. High oleic sunflower oil was structured into an oleogel with sunflower wax at a dosage of 5%. Studies were carried out to determine the possibility of replacing the synthetic antioxidant tert-butylhydroquinone at a dosage of 200 mg/kg with a natural antioxidant based on rosemary extract and sunflower lecithin in an oleogel with a defoamer. It was determined that the introduction of sunflower wax increased the induction period of high-oleic sunflower oil by 1.6 times, and the additional introduction of defoamer and antioxidants increased this figure by 1.8–2 times. The rate of accumulation of oxidation products in oil, which is characterized by the level of total polar materials, decreased when wax and antioxidants were added. The degree of thermal oxidation most quickly reached the limit value in oil without additives; in oleogels, it significantly decreased. The introduction of sunflower wax into oil contributed to a noticeable decrease in the absorption of oil by potatoes: fried in oleogel, it absorbed 34–38% less oil than fried in oil without additives. The addition of 0.07% rosemary extract with sunflower lecithin to the oleogel increased the operating time of frying oil by at least 2 times, approximately the same as that of the oleogel with tert-butylhydroquinone. This makes it possible to replace the synthetic antioxidant in deepfrying oleogel with natural rosemary extract with sunflower lecithin. The developed oleogel is a frying oil that has a longer service life and allows you to get fried products with a lower amount of fat.

High Phenolic Extra Virgin Olive Oil Influences the Gut-brain Axis in Individuals Diagnosed with Autism Spectrum Disorder

Autism Spectrum Disorder (ASD) is an umbrella term that incorporates a range of neurodevelopmental disorders which affect behaviour, emotion, and communication. In recent years, the effects of dietary habits in individuals with ASD have been mentioned and a distinct correlation has been observed between ASD and gastrointestinal (GI) disorders. We used the Autism Treatment Evaluation Checklist (ATEC) to evaluate whether we can observe differences in behaviour by administering High Phenolic Extra Virgin Olive Oil (HP EVOO) in combination with a special diet to reduce inflammation and consequently improve behaviour. We hypothesise that ASD symptoms will soothe at a proportional rate relative to their severity. Individuals that followed the protocol showed a decrease in severity of their symptoms. Regarding data analysis, we calculated the p-values to evaluate the significance of our results. Our objective is to establish the beneficial influence that HP EVOO has on the gut-brain axis by soothing ASD symptoms.

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei).

Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the quality changes of high-oleic sunflower oil during the frying of South American white shrimp (Litopenaeus vannamei). The oxidation and hydrolysis products of frying oils were investigated by integrating the proton nuclear magnetic resonance technique with traditional oil evaluation indexes in an integrated manner. The results showed that the color difference as measured using the ΔE* value increased gradually during the process. Moreover, the acid value, carbonyl value, and total oxidation significantly increased with prolonged frying time. The major oxidation products formed during frying were (E,E)-2-alkenals, (E,E)-2,4-alkadienals, and E,E-conjugated hydroperoxides. This indicated that longer treatment times corresponded with an increased accumulation of aldehydes and ketones, and an increased degree of oxidative deterioration of the oil. However, the proportion of oleic acid in the frying oil increased with the frying of shrimp, reaching 80.05% after 24 h. These results contribute to our understanding of the oxidative deterioration of high-oleic oils during frying, and provide an important reference for the application properties of high-oleic oils.