High Oleic Oil Research Articles

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

The Role of Dietary Extra Virgin Olive Oil and Corn Oil on the Alteration of Epigenetic Patterns in the Rat DMBA-Induced Breast Cancer Model.

Disruption of epigenetic patterns is a major change occurring in all types of cancers. Such alterations are characterized by global DNA hypomethylation, gene-promoter hypermethylation and aberrant histone modifications, and may be modified by environment. Nutritional factors, and especially dietary lipids, have a role in the etiology of breast cancer. Thus, we aimed to analyze the influence of different high fat diets on DNA methylation and histone modifications in the rat dimethylbenz(a)anthracene (DMBA)-induced breast cancer model. Female Sprague-Dawley rats were fed a low-fat, a high corn-oil or a high extra-virgin olive oil (EVOO) diet from weaning or from induction with DMBA. In mammary glands and tumors we analyzed global and gene specific (RASSF1A, TIMP3) DNA methylation by LUMA and bisulfite pyrosequencing assays, respectively. We also determined gene expression and enzymatic activity of DNA methyltransferases (DNMT1, DNMT3a and DNMT3b) and evaluated changes in histone modifications (H3K4me2, H3K27me3, H4K20me3 and H4K16ac) by western-blot. Our results showed variations along time in the global DNA methylation of the mammary gland displaying decreases at puberty and with aging. The olive oil-enriched diet, on the one hand, increased the levels of global DNA methylation in mammary gland and tumor, and on the other, changed histone modifications patterns. The corn oil-enriched diet increased DNA methyltransferase activity in both tissues, resulting in an increase in the promoter methylation of the tumor suppressor genes RASSF1A and TIMP3. These results suggest a differential effect of the high fat diets on epigenetic patterns with a relevant role in the neoplastic transformation, which could be one of the mechanisms of their differential promoter effect, clearly stimulating for the high corn-oil diet and with a weaker influence for the high EVOO diet, on breast cancer progression.

Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis

Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis

Physicochemical characteristics and oxidative stability of de-acidified lampante high acid olive oil

The aim of this investigation was to enhance the quality of high free fatty acid olive oil (HFFAO). Silica gel (SG) was used as adsorbent by applying filtration and stirring techniques. Alkali treatments with NaOH and Ca(OH)2 were also conducted to neutralize high acidity of HFFAO. The levels of linoleic acid (C18:2) in neutralized oils were lower than in reference olive oil. Untreated and treated HFFAO samples were stored under oxidative conditions for 30 days at 60 °C. The progress of oxidation was followed by measuring acid value (AV), the formation of oxidative products [i.e., peroxide value (PV) and p-anisidine value (AnV)], total phenolic compounds (TPC), radical scavenging activity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and inhibition of β-carotene in a linoleate model system. The results indicated that SG and alkali treatments were effective in reducing the acidity of HFFAO. Alkali treatments reduced the AV of HFFAO, while treatments with SG induced variable degrees of reduction in HFFAO acidity. The percentage of reduction in the PV for HFFAO using SG was in the range of 10.5–47.3 %. Filtration with SG had a significant effect on AnV. Levels of TPC were reduced (ca. 70 %) with alkali treatments, while treatments with SG resulted in reduction of about 22–48 %. After 60 min incubation with DPPH, 78 % of DPPH radicals were quenched by control sample, while HFFAO treated with SG or alkali were able to quench from 48 to 56 %. SG and alkali treatments were not effective in inhibiting the oxidation of linoleic acid and the subsequent bleaching of β-carotene in comparison with control oil. During autoxidation experiments the same trends of results were noted for both control and treated oils. The results stated that SG with permitted high adsorbing capacity reduced free fatty acids levels in HFFAO and the effect was close to that induced with chemical treatments which are used commercially in a large scale to improve oil quality.

Innovative plant for the separation of high quality virgin olive oil (VOO) at industrial scale

Generally the virgin olive oil (VOO) requires a cleaning operation that is performed using a vertical disc stack centrifuge representing the most important source of product oxidation. Natural settling represents an alternative to the oil/water separation but it results unsuitable for modern processes due to great amount of time required to perform the operation. In the present paper are reported the results of VOO cleaning through an enhanced sedimentation plant by hydrocyclone. Treatments have been compared by physical and chemical characterisation of VOO both after 48h from extraction and after 180days of shelf-life.The VOO cleaning by the enhanced sedimentation plant showed the capability to increase both processing capacity and VOO quality with respect to both VOO by vertical disc stack centrifuge and by natural sedimentation plant.VOO analyzed after 48h and after 6months showed a lower oxidation level for oil by enhanced sedimentation, better quality and suitability for prolonged shelf-life than oil by disc stack centrifuge. Moreover, even if disc stack centrifuge plant produces olive oil that is much more clean than oil by enhanced sedimentation plant the latter shows an improved long-term stability.Principal component analysis shows that storage time effect on VOO is quantifiable as a decrease in colour level and an increase in oxidation level.The enhanced sedimentation plant produces an olive oil with the highest amount of antioxidants and pigments, whereas the natural sedimentation plant produces an olive oil with lesser antioxidants and pigments and higher value for K270.

Down-regulation of crambe fatty acid desaturase and elongase in Arabidopsis and crambe resulted in significantly increased oleic acid content in seed oil.

High oleic oil is an important industrial feedstock that has been one of the main targets for oil improvement in a number of oil crops. Crambe (Crambe abyssinica) is a dedicated oilseed crop, suitable for industrial oil production. In this study, we down-regulated the crambe fatty acid desaturase (FAD) and fatty acid elongase (FAE) genes for creating high oleic seed oil. We first cloned the crambe CaFAD2, CaFAD3 and CaFAE1 genes. Multiple copies of each of these genes were isolated, and the highly homologous sequences were used to make RNAi constructs. These constructs were first tested in Arabidopsis, which led to the elevated oleic or linoleic levels depending on the genes targeted, indicating that the RNAi constructs were effective in regulating the expression of the target genes in nonidentical but closely related species. Furthermore, down-regulation of CaFAD2 and CaFAE1 in crambe with the FAD2-FAE1 RNAi vector resulted in even more significant increase in oleic acid level in the seed oil with up to 80% compared to 13% for wild type. The high oleic trait has been stable in subsequent five generations and the GM line grew normally in greenhouse. This work has demonstrated the great potential of producing high oleic oil in crambe, thus contributing to its development into an oil crop platform for industrial oil production.

Influence of deep-frying using various commercial oils on acrylamide formation in French fries

This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg–1), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg–1). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

Dietary extra-virgin olive oil and corn oil differentially modulate the mRNA expression of xenobiotic-metabolizing enzymes in the liver and in the mammary gland in a rat chemically induced breast cancer model.

High extra-virgin olive oil (EVOO) and corn oil diets differentially modulate experimental mammary carcinogenesis. We have investigated their influence on the initiation stage through the modulation of the expression of xenobiotic-metabolizing enzymes (XMEs) in the liver and the mammary gland. Female Sprague-Dawley rats were fed a low-fat (LF), high corn oil (HCO), or high EVOO (HOO) diet from weaning and gavaged with 7,12-dimethylbenz(a)anthracene (DMBA). The HCO diet increased the mRNA levels of the phase I enzymes CYP1A1, CYP1A2 and, to a lesser extent, CYP1B1, in the liver. The Aryl hydrocarbon receptor (AhR) seemed to be involved in this upregulated CYP1 expression. However, a slight trend toward an increase in the mRNA levels of the phase II enzymes GSTP1 and NQO1 was observed with the HOO diet. At least in the case of GSTP1, this effect was linked to an increased Nrf2 transactivation activity. This different regulation of the XMEs expression led, in the case of the HCO diet, to a balance between the production of active carcinogenic compounds and their inactivation tilted toward phase I, which would stimulate DMBA-induced cancer initiation, whereas the HOO diet was associated with a slower phase I metabolism accompanied by a faster phase II detoxification, thus reducing the output of the active compounds to the target tissues. In the mammary gland, the differential effects of diets may be conditioned by the state of cell differentiation, sexual maturity, and hormone metabolism.

Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis

BackgroundCardiovascular diseases are the world's leading cause of death. Prevention by nutrition is an easy and effective approach especially by advising foods with nutraceutic properties like high phenolic olive oil (HPOO). AimThe aim of this review was to systematically access and meta-analyse the effects of HPOO on risk factors of the cardiovascular system and thusly to evaluate its use as a nutraceutical in prevention. Data synthesisMedline/PubMed, EMBase, the Cochrane Library, CAMbase and CAM-QUEST were searched through July 2013. Randomized controlled trials (RCTs) comparing high vs. low (resp. non) phenolic olive oils in either healthy participants or patients with cardiovascular diseases were included. For study appraisal the Cochrane Collaboration's risk of bias tool was used. Main outcomes were blood pressure, serum lipoproteins and oxidation markers. Standardized mean differences (SMD) and 95% confidence intervals (CI) were calculated and analysed by the generic inverse variance methods using a random effects model. Eight cross over RCTs comparing ingestion (21–90 d) of high vs. low (resp. non) phenolic olive oils with a total of 355 subjects were included. ResultsThere were medium effects for lowering systolic blood pressure (n = 69; SMD −0.52; CI −0.77/−0.27; p < 0.01) and small effects for lowering oxLDL (n = 300; SMD −0.25; CI [−0.50/0.00]; p = 0.05). No effects were found for diastolic blood pressure (n = 69; SMD −0.20; CI −1.01/0.62; p = 0.64); malondialdehyde (n = 71; SMD −0.02; CI [−0.20/0.15]; p = 0.79), total cholesterol (n = 400; SMD −0.05; CI [−0.16/0.05]; p = 0.33); HDL (n = 400; SMD −0.03; CI [−0.14/0.08]; p = 0.62); LDL (n = 400; SMD −0.03; CI [−0.15/0.09]; p = 0.61); and triglycerides (n = 360; SMD 0.02; CI [−0.22/0.25]; p = 0.90). LimitationsThe small number of studies/participants limits this review. ConclusionsHPOO provides small beneficial effects on systolic blood pressure and serum oxidative status (oxLDL). HPOO should be considered as a nutraceutical in cardiovascular prevention.

Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography–Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds

Peanut contains protein, oil, oleic acid, and linoleic acid its flavor is largely determined by pyrazine and aldehyde compounds. Both nutritional value and flavor are standards for measuring peanut quality. In this report, the contents of protein, oil, oleic acid, and linoleic acid were determined using near-infrared reflectance spectroscopy, and flavor compounds were identified using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry in 12 different peanut cultivars. Our results showed that the content of oleic acid in raw peanut ranged from 35.69 to 82.79 g/100 g oil and the linoleic acid content ranged from 2.92 to 44.19 g/100 g oil, with high coefficients of variation. The coefficients of variation of protein and oil were lower, with content of 26.97–33.07 g/100 g raw materials and 45.53–55.53 g/100 g raw materials, respectively. Overall, 14 volatile components were isolated and identified, among which pyrazine and aldehyde compounds were the major aroma components in 12 different peanut cultivars.. Based on these results, peanuts with high protein content have high linoleic oil levels but low oleic oil levels, and roasted peanuts have a high content of pyrazines but low content of aldehydes. The results of this study will enable manufacturers to develop simple tests that predict the flavor of roasted peanuts based on their composition.

High Oleic Sunflower Oil Alters the Proportions of n‐6 and n‐3 Polyunsaturated Fatty Acids in Young and Aging C57BL/6 Heart Tissue

IntroductionOils high in linoleic acid (LA) widely available in the U.S. food supply suppress accumulation of n‐3 polyunsaturated fatty acids (PUFA). The increasing availability of high oleic oils will shift tissue PUFA away from n‐6. Little is known about the shift in highly unsaturated fatty acids in heart. Here we report the fatty acid composition in heart of neonate, juvenile and aged mice fed with high oleic (HO) fat to establish the effects on heart PUFA.MethodsA mouse diet with HO sunflower was fed to one group of mice, and the mouse facility house diet rich in LA was fed to controls. Female mice were fed ad libitum for one month before breeding through pregnancy and pups were weaned to the diets of the dams. Heart was harvested on postnatal day 1, 7, 13, 21 and 1 year. Heart fatty acids were extracted using one‐step method and quantified by gas chromatography.ResultsNo differences in food intake or body weight were observed. Arachidonic acid did not change between groups. Other n‐6 PUFA were significantly lower in HO than control group at all ages. Eicosapentaenoic acid, docosahexaenoic acid and total n‐3 PUFA were several fold higher in HO than controls.ConclutionSubstitution of linoleic acid with oleic acid could reduce the n‐6 PUFA but increase n‐3 PUFA in mouse heart during development and aging.Funding SourceNIH R01 AT007003

Registration of ‘FloRun ‘107’ ’ Peanut

‘FloRun ‘107’ ’ (Reg. No. CV-127, PI 663993) peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar was developed by the University of Florida, Florida Agricultural Experiment Station, North Florida Research and Education Center near Marianna, FL. Tested under the experimental designation UF08301, FloRun ‘107’ was approved for release in 2010. FloRun ‘107’ is a runner market-type peanut with a prostrate growth habit and medium dark green leaves and vines. Seed of FloRun ‘107’ is tan in color and smaller than ‘C-99R’ and ‘Florida-07’. FloRun ‘107’ and Florida-07 are derived from the same cross but originate from different F3 plants. Release of FloRun ‘107’ was based on seed size, pod yield, grading potential, and oil chemistry. FloRun ‘107’ is similar to Florida-07 in pod yield but has substantially smaller seed, which can be attractive to growers and processors alike (more kernels), while maintaining a high-oleic oil chemistry profile. It also produces higher grades of total sound mature kernels than Florida-07.

Camelina as a sustainable oilseed crop: contributions of plant breeding and genetic engineering.

Camelina is an underutilized Brassicaceae oilseed plant with a considerable agronomic potential for biofuel and vegetable oil production in temperate regions. In contrast to most Brassicaceae, camelina is resistant to alternaria black spot and other diseases and pests. Sequencing of the camelina genome revealed an undifferentiated allohexaploid genome with a comparatively large number of genes and low percentage of repetitive DNA. As there is a close relationship between camelina and the genetic model plant Arabidopsis, this review aims at exploring the potential of translating basic Arabidopsis results into a camelina oilseed crop for food and non-food applications. Recently, Arabidopsis genes for drought resistance or increased photosynthesis and overall productivity have successfully been expressed in camelina. In addition, gene constructs affecting lipid metabolism pathways have been engineered into camelina for synthesizing either long-chain polyunsaturated fatty acids, hydroxy fatty acids or high-oleic oils in particular camelina strains, which is of great interest in human food, industrial or biofuel applications, respectively. These results confirm the potential of camelina to serve as a biotechnology platform in biorefinery applications thus justifying further investment in breeding and genetic research for combining agronomic potential, unique oil quality features and biosafety into an agricultural production system.

Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

Arbequina and Picual are the most common olive fruit varieties cultivated in Galicia (NW Spain). However, in recent years, the interest of oil producers in autochthonous Local olive fruits has increased substantially since its oil has differentiated and peculiar characteristics, especially with respect to the aromatic and phenolic composition. The blending of Local oil (in low percentages) with Arbequina or Picual oils is assessed in this study. Quality‐related indices, fatty acid composition, as well as minor compounds, such as volatiles and phenolics, were determined for both monovarietal and blending oils. Results obtained showed that the blending has the advantage of producing high quality virgin olive oil with predictable phenolic and aromatic profiles.Practical application: The development of high quality and distinctive extra virgin olive oils in NW Spain based on blends with a minor oil of differentiated and peculiar characteristics, especially with respect to the aromatic and phenolic composition, could produce highly marketable EVOO, with qualities that could be selected à la carte.Galician virgin olive oil producers want to promote the production and marketing of high quality extra virgin olive oils with peculiar sensory and health characteristics. To reach this goal, it is of great interest to recover old autochthonous Local olive varieties, which may bring added value to the most common Galician olive oils elaborated from Arbequina and Picual cultivars. Results obtained in this study showed that the previous knowledge of quality‐related indices, fatty acid composition, as well as minor composition, such as phenolic and volatile profiles of monovarietal EVOOs, could be a good strategy to produce high quality extra virgin olive oils à la carte.

Development of high oleic oil crop platform in flax through RNAi-mediated multiple FAD2 gene silencing

Simultaneous gene silencing of both FAD2 genes in high linoleic acid flax leads to high level of oleic acid, which is stable across multiple generations. High oleic oil is one of the preferred traits in oil crop engineering due to its stability and multiple applications as an industrial feedstock. Flax possesses two isoforms of FAD2 enzymes that desaturate monounsaturated oleic acid to polyunsaturated linoleic acid. These two enzymes are encoded by two FAD2 genes. By simultaneous gene silencing both FAD2 genes in high linoleic acid flax, Linola, high level of oleic acid up to 80% was achieved in 69 silencing lines. The high oleic trait was stable across multiple generations with oleic acid reaching up to 77% in homozygote T3 progeny. The RNAi-mediated gene-silencing approach generated high oleic linseed oil, as well as a high oleic platform that can be exploited for further fatty acid engineering.

Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification

Blending and interesterification of high oleic algal oil with medium chain triglycerides decreased viscosity and inhibited crystallization of triacylglycerol oils used as sustainable lubricant feedstocks.

Fast determination of virgin olive oil phenolic metabolites in human high‐density lipoproteins

In recent years it has been confirmed that the consumption of olive oil prevents the oxidation of biomolecules owing to its monounsaturated fatty acids (MUFA) and phenolic content. The main objective of the study was to develop an ultra-high-performance liquid chromatography (UHPLC) tandem mass spectrometry (MS/MS) method for the determination of phenolic compounds in human high-density lipoprotein (HDL) samples. At the same time, the influence of olive oil consumption on the phenolic metabolite levels was evaluated in a European population. The participants were 51 healthy men, aged 20-60. They were randomized to two consecutive intervention periods with the administration of raw olive oil with low and high polyphenolic content. The UHPLC-MS/MS analytical method has been validated for hydroxytyrosol and homovanillic acid in terms of linearity (r(2) = 0.99 and 1.00), repeatability (5.7 and 6.5%) reproducibility (6.2 and 7%), recovery (98 to 97%), limits of detection (1.7 to 1.8 ppb) and quantification (5.8 and 6.3 ppb).The levels of the studied metabolites increased significantly after high polyphenolic content virgin olive oil ingestion (p <0.05) compared with lowpolyphenolic content olive oil. Virgin olive oil consumption increases the levels of phenolic metabolites in HDL and thus provides human HDL with more efficient antioxidant protection.

Microwave-assisted treatment for continuous olive paste conditioning: Impact on olive oil quality and yield

Olive paste conditioning using microwave technology was integrated into an olive oil extraction plant using industrial-scale microwave-assisted apparatus. This first effort at integrating microwave technology contributed significantly to the continuous conditioning of the olive paste. The components of the equipment were designed and sized for optimal efficiency in an earlier preliminary study. With the aim of improving the operation of the extraction plants towards providing a continuous management of the process, an investigation of effects of optimal scheduling on olive oil quality was conducted. The objective was to evaluate the impact of the microwave treatment used to condition the olive paste on olive oil quality and yield and comparing it with the conventional industrial malaxation. The short process time of the rapid microwave treatment resulted in a low oxidation of the olive oil and consequently a reduction in the peroxide value compared with the conventional method. Using the microwave treatment, a higher concentration of volatile compounds in the oil was obtained with a lower content of phenolic compounds that are associated with spicy and bitter notes. No significant differences were found with extraction yield. Microwave processing was therefore confirmed as an attractive alternative to the conventional malaxation, with the main advantages being the rapid processing time and the high olive oil quality.

Ontogeny of the major xenobiotic-metabolizing enzymes expression and the dietary lipids modulatory effect in the rat dimethylbenz(a)anthracene-induced breast cancer model.

Breast cancer is the most common malignancy in women worldwide. Environmental factors such as xenobiotic exposure and lifestyle and nutrition play a key role in its etiology. This study was designed to evaluate the age-related changes in the expression of major xenobiotic-metabolizing enzymes (XMEs) in the rat liver and the mammary gland in the dimethylbenz(a)anthracene-induced breast cancer model. The influence of dietary lipids on the ontogeny of XMEs was also evaluated. mRNA and protein levels of phase I (CYP1A1, CYP1A2, and CYP1B1) and phase II (NAD(P)H:quinone acceptor oxidoreductase 1 and GSTP1) enzymes were analyzed, as well as their regulation by AhR and Nrf2, respectively. Results showed differences in the phase I enzymes expression, whereas little changes were obtained in phase II. High corn oil and olive oil diets differentially influenced the expression of age-related changes, suggesting that the different susceptibility to xenobiotic exposure depending upon the age may be modulated by dietary factors.

Antihyperlipidemic effect of &lt;i&gt;Berberis orthobotrys&lt;/i&gt; in hyperlipidemic animal models

The present study was undertaken to evaluate antihyperlipidemic effect of aqueous methanolic extract of Berberis orthobotrys in experimentally induced hyperlipidemic animal models. Atorvastatin was used as standard drug. The crude extract (50 and 100 mg/kg) significantly prevented the increase in low density lipoprotein (LDL), very low density lipoprotein (VLDL), total cholesterol (TC), triglyceride (TG), atherogenic index and coronary risk index in high fat diet, cholesterol, fructose and olive oil-induced hyperlipidemic rat models whereas in ethanol treated mice, the extract reduced VLDL, TG and TC levels. The high density lipoprotein (HDL) level was significantly increased in high fat diet, olive oil and cholesterol induced hyperlipidemic rats. The reduction in serum level of above parameters with 100 mg/kg dose of extract was comparable with atorvastatin. It is concluded, that B. orthobotrys has atheroprotective and lipid lowering potential. DOI: http://dx.doi.org/10.3329/bjp.v9i3.19922