High-quality Oil Research Articles

Oil shale potential of the lower cretaceous Jiufotang Formation, Beipiao Basin, Northeast China

Lacustrine oil shale is an important unconventional energy source in China. Previous exploration has mainly focused on stable deep lake deposits, whereas lacustrine oil shale layers in unstable sedimentary settings, which are widely distributed in Cretaceous strata, having received little research attention. The present paper is focused on the Aptian Jiufotang Formation in the Beipiao Basin. In order to study the impact of gravity flows and volcanism on oil shale formation, petrology, organic geochemistry, molecular geochemistry and elemental geochemistry were used to characterize the oil shales, which are very rich in well-preserved fossils (“Jehol Biota”). The predominant macerals in the high quality oil shales are lamalginite and telalginite, suggesting organic matter was derived mainly from phytoplankton and aquatic algal-bacterial organisms. A ternary diagram of C27-C28-C29 steranes showed increasing contribution of land plants in organic-lean units. Element indices such as Sr/Ba, Ca/(Ca + Fe), V/(V + Ni), δCe, Cu/Zn, Th/U, Sr/Cu, Fe/Mn, Ti/Al, TOC/S, as well as biomarker ratios (pristane/phytane, gammacerane index) and the index of compositional variability (ICV), show that high-quality oils shales were deposited under anoxic freshwater conditions. Terrigenous detrital input was low, and a warm and humid palaeoclimate, as well as a stable tectonic setting, likely prevailed. At times, low-density turbidites were accompanied by the input of terrestrial detritus, promoting a greater degree of lake oxygenation, thereby reducing oil shale potential. Volcanic eruptions triggered the occurrence of low-density turbidites due to emission of greenhouse gases which facilitated a drier climate. Periods of high-quality oil shale formation can therefore be linked to times of weak volcanism and tectonic activity, in which the organic matter was deposited under conditions of warm and humid paleoclimate, with enhanced preservation due to anoxic bottom waters in the lacustrine system. The organic-rich unit B within the Jiufotang Formation seems suitable for the application of in-situ oil shale conversion.

Using a multi-stakeholder approach to increase value for traditional agroforestry systems: the case of baobab (Adansonia digitata L.) in Kilifi, Kenya

The baobab tree (Adansonia digitata L.) is an integral component of many dryland farming systems in sub-Sahara Africa. Such traditional agroforestry systems can foster a variety of benefits; besides positive livelihood implications baobab can particularly address food security objectives due to its highly nutritious fruits. However, many bottlenecks persist inhibiting the broader potential of indigenous trees in farming systems and their increased utilisation and commercialisation. We suggest that traditional farming systems with baobab trees can be advanced by stimulating the emergence of local markets for baobab products while promoting businesses and innovations aimed at meeting the arising market demand. Increasing the perceived value of local agroforestry products in combination with facilitating additional commercialisation pathways will in turn lead to food security and livelihood benefits. Using a multi-stakeholder approach such considerations were put into practice in Kilifi, Kenya, by initiating a community-based enterprise development producing high-quality baobab powder and oil. Initial results demonstrate behavioural changes, an improved practical knowhow with regard to baobab management and utilisation, and an increased consumption of baobab, which may already contribute to food security objectives. Baobab is increasingly seen as a valuable resource as opposed to ‘food for the poor’ and a tree possessed by evil spirits. This may lay the groundwork for further value addition activities and enterprise development in the communities. With baobab being a common, yet so far underutilised feature of local farming systems in Kilifi, activities based on its increasing commercialisation can be complementary and easily integrable to prevailing livelihood strategies.

Oil characteristics and influence of heat processing on fatty acid profile of wild harvested termite (Macrotermes subhylanus) and long-horned grasshopper (Ruspolia differens)

The aim of this study was to assess the physico-chemical characteristics and fatty acid profile of oil from termite (Macrotermes subhylanus), green and brown long-horned grasshopper (Ruspolia differens). The insects were harvested in Siaya county of Western Kenya from the wild during swarming seasons. Physico-chemical characteristics of insects oil and the effect of two traditional heat processing methods (frying and solar drying) on the fatty acid profile were determined using standard methods. The insects oil was a clear, golden or light yellow colored liquid at room temperature, with a low solidification temperature (8–12 °C) for M. subhylanus and10–15 °C for R. differens. M. subhylanus showed an iodine value of 83.51 g iodine/100 g oil, peroxide value 0.19 mEq/Kg, saponification value 160.61 mg KOH/Kg and 38.77 mg/100 ml of total cholesterol. R. differens showed an iodine value of 86.97 g iodine/100 g oil, peroxide value 0.13–0.14 mEq/Kg, saponification value 229.67–234.40 mg KOH/Kg and 27.51–31.40 mg/100 ml of total cholesterol. Oleic acid was the major fatty acid in all the fresh insect samples (M. subylanus 52.1%, green R. differens 43.2%, brown R. differens 37.1%) while palmitic acid was the second most abundant fatty acid. Total unsaturated fatty acids were proportionately more than the total saturated fatty acids. The level of saturated fatty acids increased from fresh insect samples to heat processed samples (fried, fresh-dried and fried-dried), while the level of unsaturated fatty acids decreased with processing though insignificantly. The insects have high quality oil that maybe exploited in processing of nutritional food products and they may therefore be heat processed domestically without adversely affecting the quality of the oils.

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils.

Fruit-processing industries annually discard large volumes of fruit by-products. Thousands of tons of melon seeds could be recovered through the year from melon production. These seeds are an excellent source of vegetable oil with significant health-promoting properties due to their unsaturated fatty acid profile and high content of specific bioactive compounds. However, little information exists about the influence of melon cultivars and oil-extraction methods on oil characteristics. In this study, oils from nine different melon cultivars were evaluated. Additionally, two oil-extraction methods (screw and hydraulic press) were studied. Results showed that melon seeds may be used as a novel source of healthy oils. Higher-quality oils were obtained with the hydraulic press; however, low yields reduced industrial interest in this method. Oils extracted from the different cultivars showed high variability in the content of linoleic (51–69%) and oleic (15–34%) acids. Regarding vitamin E, γ-tocopherol was the main isoform found in melon-seed oils (99.81–456.73 mg/kg), followed by α- and δ-tocopherols. Significant concentrations of tocotrienols (α, β, and γ) were also found. Although all cultivars showed positive attributes, principal-component analysis (PCA) showed that Honey Dew and Blanco de Ribatejo could be specifically considered as a potential source of polyunsaturated oils with high concentrations of vitamin E.

Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater.

Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the “seawater olive oil”, although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that “seawater olive oil” should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).

Alternative to Conventional Edible Oil Sources: Cold Pressing and Supercritical CO2 Extraction of Plum (Prunus domestica L.) Kernel Seed

Plum (Prunus domestica L.) is a fruit widely cultivated across Europe and its processing generates a considerable amount of waste in form of discharged plum kernels. This creates a new opportunity to exploit plum kernels in order to provide an alternative to conventional edible oils. The main aim of this study was to obtain high-quality oil from plum kernel seeds by applying traditional cold pressing (CP) and supercritical carbon dioxide (ScCO2) extraction as a modern tech-nology. The obtained oils were characterized based on the chemical composition of fatty acids and tocopherols. In ob-tained oils, twelve fatty acids were identified. The oleic acid was the most dominant in both oils (68.66% in oil obtained by ScCO2, 65.86% in oil obtained by CP), followed by linoleic acid (22.24-25.44%). While total tocopherols content in oil obtained by ScCO2 was 4 to 5.8-fold higher than CP. The results proved that the utilization of plum kernel seeds possess high potential as an alternative oil source due a high amount of oleic acid and tocopherols and a low amount of saturated fatty acids and amygdalin.

A High Temperature Environment Regulates the Olive Oil Biosynthesis Network.

Climate change has been shown to have a substantial impact on agriculture and high temperatures and heat stress are known to have many negative effects on the vegetative and reproductive phases of plants. In a previous study, we addressed the effects of high temperature environments on olive oil yield and quality, by comparing the fruit development and oil accumulation and quality of five olive cultivars placed in high temperature and moderate temperature environments. The aim of the current study was to explore the molecular mechanism resulting in the negative effect of a high temperature environment on oil quantity and quality. We analyzed the transcriptome of two extreme cultivars, ‘Barnea’, which is tolerant to high temperatures in regard to quantity of oil production, but sensitive regarding its quality, and ‘Souri’, which is heat sensitive regarding quantity of oil produced, but relatively tolerant regarding its quality. Transcriptome analyses have been carried out at three different time points during fruit development, focusing on the genes involved in the oil biosynthesis pathway. We found that heat-shock protein expression was induced by the high temperature environment, but the degree of induction was cultivar dependent. The ‘Barnea’ cultivar, whose oil production showed greater tolerance to high temperatures, exhibited a larger degree of induction than the heat sensitive ‘Souri’. On the other hand, many genes involved in olive oil biosynthesis were found to be repressed as a response to high temperatures. OePDCT as well as OeFAD2 genes showed cultivar dependent expression patterns according to their heat tolerance characteristics. The transcription factors OeDof4.3, OeWRI1.1, OeDof4.4 and OeWRI1.2 were identified as key factors in regulating the oil biosynthesis pathway in response to heat stress, based on their co-expression characteristics with other genes involved in this pathway. Our results may contribute to identifying or developing a more heat tolerant cultivar, which will be able to produce high yield and quality oil in a future characterized by global warming.

Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechin, quercetin and luteolin were estimated. The highest oil yield of 79.00% was obtained after 80 min with a pressure of 550 bar. The resulting oleoresin in carotenoids with lycopene and β-carotene content respectively of 0.86 and 1.5 mg/100 g, this oleoresin was found to be the richest. Naringenin was the most abundant flavonoid identified with a maximum content in oleoresin extracted at 550 bar (84.04 mg/kg DW) followed by caffeic acid (26.60 mg/kg DW). A moderate radical scavenging potential was further observed. Overall, results highlight that pressure is a key parameter for the extraction bioactive oleoresin from tomato skin by-products.

Investigating the potential for a commercial fishery in the Northeast Atlantic utilizing mesopelagic species

Abstract During three cruises in the Mid Atlantic Ridge area in 2016 and 2017, we studied the biomass of mesopelagic fish and its potential as a source of protein and oil for animal feed and human consumption. We collected samples of mesopelagic species down to a depth of 600 m, studied fish behaviour, identified and quantified the species composition of the catches, analysed the chemical composition of the catch samples, and evaluated the presence of unwanted substances. Results showed that Maurolicus muelleri (Mueller’s pearlside) and Benthosema glaciale (Glacier lantern fish) were the most abundant fish species in our samples and catches containing 80% fish can be a good source of protein and marine lipids including eicosapentaenoic acid (C20:5n3) and docosahexaenoic acid (C22:6n3). Unwanted substances, except for Cd and As, were present at levels far lower than the limits set by European Union regulations. However, our experiments identified challenges that may limit the efficiency of commercial operations in the Northeast Atlantic. Combined real-time optical and/or multifrequency acoustic systems will be needed to improve species identification and ensure cost-effective fishing operations. Also, selective trawls that target only fish and release unwanted species are needed to secure high-quality oils and proteins.

Population structure and genetic diversity as revealed by SSR markers in Ethiopian mustard (Brassica carinata A. Braun): a potential edible and industrially important oilseed crop

Brassica carinata A. Braun (Ethiopian mustard) is an oilseed crop belonging to rapeseed-mustard group, with extensive food and industrial applications. It produces high quality oil ideal for aviation fuel, bio-jet for aircrafts and bio-diesel for airport vehicles besides its use as edible oil. In an attempt to analyze population structure and genetic diversity in a panel of 78 Ethiopian mustard accessions, 212 SSR markers had been employed. A total of 139 (65.57%) SSRs resulted into polymorphic amplicons, while 73 (34.43%) SSRs amplified monomorphic products. The allele number ranged from 1–7 with 3.03 average number of alleles per marker. PIC values were in the range of 0.02–0.53 with an average PIC value of 0.29 per marker. Gene diversity ranged from 0.02 to 0.50 with an average value of 0.37 per SSR marker. Overall, lower PIC values and gene diversity values indicated the presence of lesser genetic diversity among B. carinata genotypes. The unweighted pair group method with arithmetic average (UPGMA)-based dendrogram divided all the 78 accessions into two major groups, whereas, three subpopulations/subgroups were predicted by population STRUCTURE analysis. Further, this study provided a deeper insight into the population structure and genetic diversity of Ethiopian mustard in India and will help to improvise the breeding strategies for its genetic improvement.

Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant

Gastronomic experience can be a factor of motivation to improve the quality of extra virgin olive oil served at the restaurant. The "new" consumer is a very complex and demanding figure, who seeks in the consumption of food products not only a means to satisfy food needs, but experiences, emotions, feelings, service, nature, culture, etc. The quality requirements do not only concern the chemical-physical and organoleptic components of the product, but also the hedonostic ones, ie those related to the health aspects, the quality of the territory of origin, the typicality, the respect of the environment by the production processes used, respect for animal welfare, the ethical content of the product, etc. He is demanding in terms of information on the features of the product and requires greater guarantees on its characteristics and/or on the production processes used. All this seems to highlight the presence of potential unsatisfied needs around which it is possible to build paths of development of the offer able to satisfy them, especially at the restaurant, where cultural, emotional and multi-sensory satisfaction of food can be easily “discovered”. This is the right time to change the marketing of extra virgin olive oil at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected and perceptible quality of a food: taste, sensory, knowledge, sacredness, syncretism, health, history, naturalness and authenticity. Tasting a high quality oil, discovering the complexity of the aromas released by the contact with the warm dishes and the gustatory and kinesthetic perceptions that harmoniously interact by balancing the sensory profile of the other ingredients, is comparable to the emotion of a blind man when recovers his sight. From that moment, as the blind man will not be able to tolerate returning to the oblivion of darkness, the guests that tasted a high quality extra virgin olive oil can not tolerate returning to the banality of a fat that anoints without seasoning.

ANALISIS FINANSIAL DIVERSIFIKASI PRODUK KELAPA MENJADI VCO (Virgin Coconut Oil) DENGAN METODE EMULSI

Coconut plant is a plant that grows in a tropical area. It dominates growing in the coastal area. Ende Regency is a part of the district, located in East Nusa Tenggara Provence particularly in Flores island. The plan is one of the commodities in Ende that support it increase the income of the people generally. However, coconut is relatively low. For instance, one fruit is five hundred or a thousand rupiah. In reality, each plant of coconut can produce 25-30 fruits every month (APCC, 2004). Most of the coconut plants in Ende is a kind of local coconut which is known "Kelapa Dalam Lokal". This kind of commodity contains high oil quality which may be treated to produce more oil. Traditionally, farmers usually produce coconut oil which can improve their home income. This oil production is well known in Ende regency as "klentik oil or tandusan oil". Most people and farmers say that oil production can not give enough benefits or profits for supporting their home economic. For this reason, it is very important to change the way of how to treat coconut fruits in order to give more quality of the coconut oil. This new way is recognized as the emulsion method. Its actually is a new technology to process the coconut fruit to become virgin coconut oil (VCO). This analysis is conducted to find out the validity of the production and to know the profits of the production in regards to improving the income of the farmer. Financial analysis includes the analysis of validity in interpreneuring (R/C ratio), the impact price, and impact focus of production. Producing the virgin coconut oil has run at Faculty of Agriculture, Flores University on semester IV, period 2007- 2008. The validity analysis indicates that the R/C ratio peaks 2,69. It shows that this product is suitable to be carried on. The treatment of coconut oil and klentik oil. The price of 80 coconut fruits can produce 7.500 ml VCO and 1.500 ml klentik oil. The price of the VCO is Rp. 46,93,- per ml while production impact is 1.700 ml. In contrast to the price of kentik oil is Rp. 174,67,- per ml while its production impact is 2.620 ml. Thus, from the financial aspect, diversification of coconut to become virgin coconut oil and klentik oil simultaneously with emulsion method is appropriate to be conducted by farmers of coconut in order to improve their production the future time.

Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils

During storage and shipping, edible oils are susceptible to oxidative deterioration. To ensure high oil quality, it is essential to reliably analyze their oxidative status. The aim of this review was to critically evaluate published methods based on their value and applicability. This review focuses on major chemical, physical and chromatographic methods used for assessing the degree of lipid oxidation. Due to complexity of the mechanism of lipid oxidation, most of the methods determine either early or advanced oxidation products. Methods based on nuclear magnetic resonance spectroscopy, normal-phase high-performance liquid chromatography and high-performance size-exclusion chromatography are discussed as superior methods due to their capability of providing combined information about the extent of early and advanced oxidation stages.

Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils

During storage and shipping, edible oils are susceptible to oxidative deterioration. To ensure high oil quality, it is essential to reliably analyze their oxidative status. The aim of this review was to critically evaluate published methods based on their value and applicability. This review focuses on major chemical, physical and chromatographic methods used for assessing the degree of lipid oxidation. Due to complexity of the mechanism of lipid oxidation, most of the methods determine either early or advanced oxidation products. Methods based on nuclear magnetic resonance spectroscopy, normal-phase high-performance liquid chromatography and high-performance size-exclusion chromatography are discussed as superior methods due to their capability of providing combined information about the extent of early and advanced oxidation stages.

Correlation between squalene synthase promoter and WRKY transcription factor in Camellia oleifera

ABSTRACT Tea oil obtained fromCamellia oleifera is a high-quality vegetable oil rich in squalene, a triterpenoid bioactive substance with several demonstrated health benefits. WRKY transcription factors in C. oleifera play essential roles in a wide range of physiological processes. To further develop C. oleifera as a functional material with genetic improvement, we constructed a tea oil seed transcriptome database and screened out the C.oleifera WRKY genes (CoWRKY) to determine their relation with squalene anabolism. Forty-one CoWRKY transcription factors were obtained, including five showing a potential association with squalene metabolism and regulating the expression of the squalene synthase gene (CoSQS). Through bioinformatics analysis of the CoSQS promoter, it was predicted that W-box components that may bind to CoWRKY were present at the – 293 bp position. Real-time polymerase chain reaction showed a significant positive correlation between the expression levels of the CoWRKY1 and CoSQS genes, further indicating their interaction, which was confirmed via a yeast one-hybrid assay. Overall, these results suggest that the CoWRKY1 transcription factor may bind to the W-box cis-acting element of the CoSQS promoter to positively regulate the synthesis of squalene in C. oleifera, offering new strategies for engineering strains with production of oil highly enriched in squalene.

Bakhtiari savory (Satureja bachtiarica Bunge.) essential oil and its chemical profile, antioxidant activities, and leaf micromorphology under green and conventional extraction techniques

Bakhtiari savory (Satureja bachtiarica Bunge.) belonging to the Lamiaceae family is an important Iranian herb, which its leaves is used as herbal medicine, spice, and nutraceuticalS. bachtiarica is widly distributed in the central Zagros Mountains of Iran. The essential oil from the aerial parts of the herb contains significant amounts of phenolic compounds. The effects of two extraction techniques, including the traditional hydro-distillation (HD) and microwave-assisted steam hydro-diffusion (MSHD) on some properties of quantity and quality essential oil and the antioxidant activities (DPPH and FRAP assays) of the essential oils and micromorphology of the plant leaves (Scanning Electron Microscopy, SEM) were investigated. The maximum amounts of oxygenated monoterpenes and active phenolic compounds with the highest level antioxidant activities were obtained from the HD technique after 150 min and the MSHD technique after 20 min. The same essential oil yield was achieved from both extraction techniques (1.8 ± 0.012 v/w dry weight basis). Results of SEM images of the leaves showed that 60, 90, and 150 min after extraction by the HD and 10, 20, and 75 min after extraction by the MSHD visible physical changes at different rupture degrees were obtained. The HD technique after 150 min extraction and the MSHD after 20 min, the oil glands rich in essential oil in the leaves were completely ruptured. In conclusion, the microwave-assisted steam hydro-diffusion technique with high quantity and quality of essential oil, saving time, energy consumption, and reduction of waste water (environmental impacts) in comparison to the traditional method, it can be as a green technique and suitable for extraction of essential oil, usable in food, cosmetic, and pharmaceutical industries.

Correlation structure between agroclimatic big data and EVOO fatty acid profile determined by GC and NMR spectra

AbstractFatty acids are the major compounds in olive oils, and the determination of their profile is very useful in order for the authentication of the high quality of extra virgin olive oil (EVOO) and the evaluation of its purity and traceability. This work considers the estimations of saturated (SAFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids obtained by gas chromatography (GC), 13C (carbonyl, C‐16, and aliphatic carbons regions), and 1H NMR spectra. The aim of this paper is to analyze the correlation structure being between the abovementioned fatty acids estimations and some long‐run agroclimatic measurements (temperature, humidity, wind speed and direction, radiation, precipitation, and evapotranspiration), which were downloaded from the official website of the Andalusian Automatic Weather Stations (AWSs). The versatile graphical possibilities of the free software R‐project allow the design of computational programs providing interesting conclusions about the described correlations as a function of month, variety of olive, and protected designation of origin (PDO). The statistically significant correlations could determine relevant agroclimatic information to be included, in a further research, among the explanatory variables in regression models in order to improve the estimation of fatty acid profile of EVOOs, considered as a quality parameter in their authentication.

Integrated analysis of fatty acid, sterol and tocopherol components of seed oils obtained from four varieties of industrial and environmental protection crops

To assess the economic and ecological value of the four varieties of industrial and environmental protection crops, we performed a comprehensive study on the nutritional components of the seed oils of the four crops based on the urgent search for high-quality oil resources in the face of the shortage of oil resources. In this study, the oil contents and physicochemical parameters of the four varieties of oils obtained with Soxhlet extraction systems were determined, and the content and composition of fatty acids, sterols and tocopherols were investigated. Amygdalus pedunculata Pall. (Amygdalus) seeds with exhibited the highest oil content at 57.30 % followed by Elaeagnus mollis Diels (Elaeagnus) and Xanthoceras sorbifolium Bunge (Yellowhorn) seeds. Paeonia suffruticosa Andr. (Paeonia) seeds exhibited the lowest oil content at 36.12 %. Oleic (C18:1), linoleic (C18:2), palmitic (C16:0), and stearic acids (C18:0) were the dominant fatty acids in the four seed oils. Yellowhorn oil exhibits the greatest variety of fatty acids (19 types), while Elaeagnus oil exhibited the greatest content (861.83 mg/g). However, the ω-6/ω-3 ratios of Amygdalus (9.38) and Elaeagnus (6.65) oils were in the range of 4:1−10:1. The ratio of saturated fatty acid (SFA):monounsaturated fatty acid (MUFA):polyunsaturated fatty acid (PUFA) of Yellowhorn oil is closest to the reasonable ratio (1:1:1), indicating the most balanced nutrition distribution. The main sterol found in the four oils was β-sitosterol. Yellowhorn oil had the highest levels of total sterol (252.22 mg/100 g) followed by Amygdalus (212.28 mg/100 g) and Elaeagnus (171.75 mg/100 g) oils, whereas Paeonia oil had the lowest levels of total sterol (155.58 mg/100 g). Three tocopherol homologues, α-, γ- and δ-tocopherols, were present in four varieties of seed oils. Elaeagnus oil contains the highest α-tocopherol (7.48 mg/100 g) and γ-tocopherol (109.58 mg/100 g) content, demonstrating that it has a greater pro-oxidant effect and a better antioxidant ability, followed by Paeonia and Yellowhorn oils. The results of this study will provide a theoretical basis for the development and utilization of soil and water conservation plants.

Cameroon Virescens Oil Palm (Elaeis guineensis) from IOPRI’s Germplasm

In the assumption of oil palm breeders, virescens oil palm type has no real economic value. Therefore, the nigrescens is more considered. However, the virescens gives a visual cue that fruits are ripe without waiting to detach. In 2010, Indonesian Oil Palm Research Institute (IOPRI) successfully planted an open-pollinated population of Cameroon oil palm. The population was characterized for virescens type frequency, as well as the bunch components, quantity and quality of crude palm oil. The virescens frequency per accession was sufficiently wide, ranging from 3.33-65.71%, and was affected by the parent type, nigrescens or virescens. Most of the virescens’s fruit form is observed to be of dura, except one sample, which was observed to be tenera. The mesocarp to fruit (MF) and industrial extraction ratio (IER) percentage are similar to the nigrescens dura, namely 37.7% and 9.5%, respectively. Its oil quality is better than nigrescens, and it has total carotene ranging from 155-1246 ppm. The oleic fatty acid is higher than 50%, and the palmitic is lower than 40%. Due to the ease of determining mature fruits, as well as the higher oil quality, virescens oil palm type is recommended to be introgressed in a breeding program.

Agro-Ecological and Varietal Effects on The Infestation of Two Types of Aphid (Hemiptera: Aphididae) on Fennel Fruits and Essential Oil Under Middle and Upper Egypt Conditions

The medicinal and aromatic plants in Egypt became vital economic crops for the local and export market. One of these crops is the Fennel (Foeniculum vulgare Mill.), it is an important herbaceous plant. The fennel aphids, Hyadaphis foeniculi (Passerini) and cabbage aphid, Brevicoryne brassicae (Linnaeus) cause reductions on the yield components and amount of essential oil in the fennel fruits. This study was conducted to investigate the aphids infestation on two fennel varieties (Foeniculum vulgare var. vulgare (Local) and Foeniculum vulgare var. azoricum (Holland) cultivated in two agro-ecological zones in Middle and Upper Egypt during 2016/2017 and 2017/2018. Depend on the obtained results, there were significant effects of different locations on the infestation level by fennel aphids, while there was no significant interaction between seasons. This results on susceptibility degrees of fennel varieties showed that none of the tested varieties was found completely free from aphid attack. At Al-Fayoum, the Local and Holland were exhibited low resistance in the first season, whereas, both varieties were susceptible (S) in the second season. However, at Luxor, Local var. was low resistance (LR) and susceptible (S) in the first and second seasons respectively. While Holland var. was susceptible (S) in both seasons. The different treatments were similar in both seasons and highly significant compared to untreated plants. The efficient treatments are Tracer and Saif oil followed by KZ Oil + Potassium Soap. It is clear from the results that the local cultivar preferred to cultivate in Luxor, where the best vegetative growth, as well as the highest yield of fruits and the highest productivity of essential oil percentage and the highest oil yield, provided the treatment of plants with Tracer or Saif oil, where they have a strong impact on aphid resistance, which reflected on the production of local fennel type increased. On the other hand, Holland variety, the best yield was given in Al-Fayoum in terms of vegetative growth, fruit yield and oil yield, provided that the plants were treated with Tracer or Saif oil, which was efficient on the reduction the aphid infestation, leading to increased productivity. Our investigation suggested that the agro-ecological region have a high concern in widespread of the medicinal and aromatic plant for high production and quality of the essential oil especially the foreign fennel verities.