Oil Varieties Research Articles

A comparative study of oil, protein, and fatty acid content of 12 cultivars of peanut (Arachis hypogaea L.) grown from two regions in Shandong province, China

AbstractPeanut is a primary oil crop that is cultivated on a large scale in Shandong province, China. This study evaluated the oil, protein, and fatty acid compositions of different types of peanut cultivars growing in different ecological regions (Yantai and Heze) in Shandong province from 2019 to 2020. The results showed that the oil content ranged from 38.83% to 56.48%, and the protein content ranged from 21.80% to 31.65% among the studied sites. The oleic acid content and ratio of oleic acid to linoleic acid (O/L) ranged from 39.19% to 52.58% and from 0.92 to 1.77, respectively. Accessions TY107, TY109, and HS‐D‐1 were identified as the most promising oil varieties; HY20 and HY6314 were identified as optimal protein varieties; and HY9311, HY9310, and LH09‐2 were identified as promising varieties for oleic acid production. A significant and positive relationship between seed oil content and accumulated growing degree days (GDD) and insolation duration demonstrated that environments with high temperatures and a long insolation duration promoted oil synthesis. However, a positive relationship was observed only between GDD and protein content. Based on the meteorological conditions of Shandong province, the southwest (such as Heze) is an optimal region for cultivating peanuts with high oil content; the east (Yantai) is most suitable for high‐protein peanut production. The results indicate that the growing conditions should carefully be considered for sustainable and healthy development of the peanut industry as climate variables will likely influence seed composition, thus affecting the suitability for various end uses.

Сорт шалфея мускатного Татьяна

The highly essential oil variety of clary sage Tatiana was derived by recurrent breeding from the hybrid combination F5 Voznesensky 24 × Mriya on the traits of tallness, inflorescence length and high essential oil yields. According to the results of the competitive variety testing in 2019–2022, the Tatiana variety exceeded the standard variety Voznesensky 24 by 2.2 t/ha in terms of the yield of inflorescences. The variety Tatiana is distinguished by the powerful habi-tus of the bush. The average height of plants for four years was 140 cm, in some years – up to 152 cm. The dimensions of the leaf blades are 25–28 × 13–16 cm. Inflorescences are elongated, up to 80–85 cm, race-mose, with a large number of lateral flowering axes. The bracts in the whorls are large, not falling off. The color of the flower cups is from green to reddish-green. The color of the flower corollas in the whorls of the lower part of the inflorescence is yellowish-white. The corolla of the flower is 2.0–2.5 cm long. The col-or of the corolla tube is white. The upper lip of the flowers is yellowish-white with a pale pink tinge. The lower lip is white with a yellowish tinge. The new variety of clary sage Tatiana is characterized by an increased content of essential oil in inflorescences on dry matter – up to 0.5%, and high collections of es-sential oil – up to 20.9 kg/ha. A new variety of clary sage Tatiana is intended for the industrial production of essential oil for the perfume industry. Recommended for inclusion in the State Register of Breeding Achievements and approved for cultivation in all regions of the Russian Federation from 2023.

Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil

The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.

Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry

Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compounds (VOCs) of walnut oil from five different walnut varieties in Northwest China were detected and analyzed using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that 41 VOCs in total were identified in walnut oil from five different varieties, including 14 aldehydes, 8 alcohols, 4 ketones, and 2 esters. Walnut oil (WO) extracted from the "Zha343" variety was most abundant in VOCs. The relative odor activity value (ROAV) analysis showed that aldehydes were the main aroma substances of walnut oil; specifically, hexanal, pentanal, and heptanal were the most abundant. Fingerprints and heat map analysis indicated that WO extracted from the "Xin2", "185", "Xin'guang", and "Zha343" varieties, but not from the "Xinfeng" variety, had characteristic markers. The relative content differences of eight key VOCs in WO from five varieties can be directly compared by Kruskal-Wallis tests, among which the distribution four substances, hexanal (M), hexanal (D), pentanal (M), (E)-2-hexanal (M), presented extremely significant differences (P<0.01). According to the results of the principal component analysis (PCA), WO extracted from the "Zha343" variety was distinct from the other four varieties; in addition, WO extracted from the "Xin2" variety exhibited similarity to WO extracted from the "185" variety, and WO extracted from the "Xinfeng" variety showed similarity to WO extracted from the "Xin'guang" variety. These results reveal that there are certain differences in the VOCs extracted from five different WO varieties, making it feasible to distinguish different varieties of walnut oil or to rapidly detect walnut oil quality based on its volatile substances profile.

Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools

A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC–MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z)-3-Hexen-1-ol, (Z)-3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E)-2-Hexen-1-ol, (E)-2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties.

Effect of Processing Method on Carotenoid Profiles of Oils from Three Varieties of Nigerian Palm Oil (Elaise guinensis)

Purpose: This study assessed the effect of processing method on the carotenoid profile of oil from three varieties of the Nigerian oil palm fruits (elaise guinensis). Specific varieties of the elaise guinensis, which are the dura, pesifera and tenera were obtained from National Institute for oil palm research (NIFOR) in Edo state.&#x0D; Methodology: The samples were divided into two and processed in two different methods as commonly practiced in the East, the hot and cold processes. The oil extracted from each of the process was then analyzed for oil characteristics using standard analytical methods while the carotenoid profile was analyze using HPLC C21 column. The results generated were subjected to one-way analysis of variance (ANOVA).&#x0D; Findings: The results of carotenoid constituent indentified include: lutein, neurosporene (trans), neurosporene (cis), α-Zeacarotene(cis), α-Zeacarotene(trans), phytoene, phytofluene, β-zeacarotene, 13 and 13’ cis α-carotene, 13 cis β-carotene, trans α-carotene, 9 cis α-carotene, trans β-carotene, αcarotene a(cis), α-carotene b(cis), α-carotene (trans), γ-carotene (trans), γ-carotene b(cis), lycopene (cis) and lycopene (trans). The results of physicochemical characteristics of the oil samples extracted range from 0.9220.004 - 0.9160.001 for specific gravity (SG), 8.100.17 - 4.880.04 mg KOH/g for acid value, 4.290.02 - 2.440.02 % for free fatty acid value (FFA), 6.000.21 to 204.670.98 mgKOH/g for saponification value and 9.530.23 - 5.250.33 mEq/kg; for peroxide value while the carotenoids values were between 53.735±0.10 and 123.389± 0.20 mg/100g.&#x0D; Unique Contribution to Theory, Practice and Policy: From the result we can observe that the main constituent of the palm oil carotenoid is the β -carotene which makes up to about 80% of the total carotene. Statistical analysis revealed that no significant difference exists between the mean of each of the processing method on the carotenoid profile of the oil sample analyzed.

Antifungal activity of selected lactic acid bacteria from olive drupes

In this study, 16 Lactobacilli (LABs) isolated from the drupes of olive (Olea europaea) oil varieties were identified as Lactiplantibacillus plantarum (seven isolates), Pediococcus pentosaceus (six isolates), Enterococcus faecium (two isolates) and Streptococcus salivarius (a single isolate) by peptide mass fingerprinting and sequencing of the 16S rRNA. Antifungal activity of LABs and their cell-free fermentates (CFSs) against several plant pathogenic fungi and oomycetes (fungi sensu lato), including Alternaria, Aspergillus Colletotrichum, Penicillium, Plenodomus and Phytophthora, was evaluated in vitro using the culture overlaying and the agar diffusion tests. Minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) were determined. LABs showed antifungal activity against the fungi sensu lato tested. The most noticeable inhibitory activity was shown by isolates of L. plantarum and P. pentosaceus against Fusarium oxysporum, Colletotrichum species and Penicillium nordicum. Chemical analysis revealed CFSs contained acid lactic and variable quantities of 14 diverse phenolic acids and 26 volatile organic compounds (VOCs). No obvious correlation was found between the metabolic profile of LABs and their antifungal efficacy. However, it is the first time that the potential of fermentates of LABs, recovered from drupes of olive oil varieties, as natural fungicides, was demonstrated.

Authentication of edible oils using an infrared spectral library and digital sample sets: A feasibility study

AbstractA potential method to determine whether two varieties of edible oils can be differentiated by Fourier transform infrared (FTIR) spectroscopy is proposed using digitally generated data of adulterated edible oils from an infrared (IR) spectral library. The first step is the evaluation of digitally blended data sets. Specifically, IR spectra of adulterated edible oils are computed from digitally blending experimental data of the IR spectra of an edible oil and the corresponding adulterant using the appropriate mixing coefficients to achieve the desired level of adulteration. To determine whether two edible oils can be differentiated by FTIR spectroscopy, pure IR spectra of the two edible oils are compared with IR spectra of two edible oils digitally mixed using a genetic algorithm for pattern recognition to solve a ternary classification problem. If the IR spectra of the two edible oils and their binary mixtures are differentiable from principal component plots of the spectral data, then differences between the IR spectra of these two edible oils are of sufficient magnitude to ensure that a reliable classification by FTIR spectroscopy can be obtained. Using this approach, the feasibility of authenticating edible oils such as extra virgin olive oil (EVOO) directly from library spectra is demonstrated. For this study, both digital and experimental data are combined to generate training and validation data sets to assess detection limits in FTIR spectroscopy for the adulterants.

Evaluation of the Phytochemistry-Therapeutic Activity Relationship for Grape Seeds Oil.

Seeds' abundant biologically active compounds make them a suitable primary platform for the production of natural extracts, innovative foods, medicines, and cosmetics. High levels of industrial and agricultural residues and byproducts are generated during the processing of grapes, although some parts can also be repurposed. This paper examines the phytochemical composition, manufacturing processes, and health-improving attributes of many varieties of grape oil derived using various extraction methods. Since the results are influenced by a range of factors, they are expressed differently among studies, and the researchers employ a variety of measuring units, making it difficult to convey the results. The primary topics covered in most papers are grape seed oil's lipophilic fatty acids, tocopherols, and phytosterols. In addition, new methods for extracting grape seed oil should therefore be designed; these methods must be affordable, energy-efficient, and environmentally friendly in order to increase the oil's quality by extracting bioactive components and thereby increasing its biological activity in order to become part of the overall management of multiple diseases.

Развитие производства и влияние региональных факторов на технологические параметры качества семян и масла подсолнечника

2020 in Russia. A correlation and regression analysis of the relationship between the indicators of sunflower seed production in the Russian Federation and a number of related data for the period 1945-2020 was performed. The analysis of the structure of production and consumption of sunflower oil in the Russian Federation is given. The purpose of the study is to study the stages of production development and the influence of regional factors on the technological parameters of the quality of sunflower seeds and oil. It is shown that the yield of sunflower seeds in most cases strongly influenced the gross harvest of sunflower seeds, while the correlation coefficient exceeded 0.7. With the exception of the period when 2.1-4.0 million tons of sunflower seeds were obtained, which may be due in some cases to adverse weather conditions and violations of cultivation technologies. The oil content in sunflower seeds depends on its content in the kernel and the amount of husk. The higher the oil content in the kernel and the lower the percentage of husk, the sunflower seeds have a rich oil content. The density of crops also affects the oil content of sunflower. Dense sowing, within certain climatic and weather conditions, contributes to an increase in the oil content in seeds. The health benefits and nutritional value of sunflower oil are due to its fatty acid composition, namely the content of unsaturated fatty acids. The content of fatty acids in various varieties of sunflower oil, including from the raw materials of the Ural region, the nutritional value of vegetable oil, the prospects for the production of vegetable oil in the Russian Federation were studied. The study of the fatty acid composition of vegetable oils was carried out on the basis of the Unified Laboratory Complex of the Ural State University of Economics. The quality assessment was carried out by chromatographic method using generally accepted techniques. It was found that the content of unsaturated fatty acids in triglycerides exceeded the content of saturated acids. Thus, for polyunsaturated fatty acids, sunflower oil of direct extraction (88.80% by weight) has a higher content, while unrefined sunflower oil has a slight deviation (88.72% by weight), flaxseed (88.49% by weight), which characterizes a high nutritional value. Thus, according to the content of linolenic acid, the highest content (61.10% by weight) was found in sunflower oil of direct extraction. Rapeseed oil is inferior to other types of oil in terms of unsaturated fatty acids (76.42% by weight). The problem of raw material quality depends on many factors, namely humidity, oil content, acidity of seeds plays an important role here. Yield depends on weather conditions, availability of zoned varieties, agrotechnical techniques. Sunflower cultivation in the Urals has its own peculiarities related to the climate and soil conditions of the region. Therefore, in order to obtain a high yield, it is necessary to choose specially adapted varieties of this crop.

Using chitosan nanoparticles and N-acetyl thiazolidine 4-carboxylic acid for olive trees efficiency raising, improving fruits properties and oil quality.

Recently exposure of olive trees to many stresses particularly oil varieties led to decline in the olive yield. The target of the study is to improve vegetative growth and increase olive fruits quality as well as the fruit oil % and oil quality by applying chitosan nanoparticles (CHNPs) and N-acetyl thiazolidine 4-carboxylic acid (N-ATCA) under the conditions of Egypt. The experiment was carried out in the seasons of 2021 and 2022 on Arbosana olive trees 8 years old and 4×6 m apart the trees sprayed three times on 15th Sept., 1st Oct. and 15th Oct. with (CHNPs at 500, 1000 and 1500 ppm), (N-ATCA at 50, 100 and 150 ppm) and a combination between them and evaluate the vegetative growth of trees, fruit physiochemical characteristics, and oil properties during both study seasons. The application of CHNPs and N-ATCA and a combination of them led to increasing leaf area, total chlorophyll and proline content also increment fruit weight, flesh weight, oil color and oil % moreover improving the quality of produced oil. The improvement in growth, fruit quality, oil % and oil quality, were associated with increasing concentrations of CHNPs, N-ATCA and a combination of them especially (CHNPs at 1500 ppm + N-ATCA at 100 ppm and CHNPs at 1500 ppm + N-ATCA at 150 ppm). Spraying (CHNPs at 1500 ppm + N-ATCA at 150 ppm) is recommended to improve the tree growth, fruit quality, oil % and quality of Arbosana olive.

Sesquiterpenes and monoterpenes from different varieties of guava leaf essential oils and their antioxidant potential

Despite that Sri Lanka is a biodiversity hotspot with numerous guava varieties (Psidium guajava L.), no adequate scientific research has been reported on leaf essential oil (EO) composition based on varieties and its pharmacological properties, namely antioxidant properties. Therefore, this study focused to evaluate the chemical compositions and antioxidative capacity of EOs isolated from leaves of seven guava varieties grown in Sri Lanka, including apple-guava (P. pomiferum, PGA), common-guava (P. guajava, PGCG), two wild-guava; cultivar of P. guajava (PGG) and a cultivar of P. guineense (PGE), two introduced varieties of P. guajava (PGK and PGP), and one introduced variety of P. guineense (PGC). The EOs were isolated using hydro-distillation and the chemical compositions were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) technique, and the compounds that showed greater than 90% matching value were considered for characterization. The yields of EOs ranged from 0.02-0.26% (w/w) where PGE produced the greatest amount. About sixty-eight chemical compounds were identified from seven varieties and Sesquiterpenes were found to be the most abundant in the PGCG, PGG, PGE, and PGA varieties, whereas monoterpenes were found to be the most abundant in PGK, PGP, and PGC varieties. The sesquiterpenes, Nerolidol (70.0–7.9%), (-)-Globulol (21.0–7.0%), and Caryophyllene (20.4–1.4%) and monoterpenes, D-Limonene (30.3–14.1 %) were found as the major compounds of all studied guava varieties. Twenty-eight compounds were identified for the first time in guava EOs, including Cadinadiene-1,4, Benzylacetaldehyde, and Epiglobulol. The antioxidant efficacy of EOs varied from 329.56 ± 2.01 to 85.70 ± 2.01 μL Trolox Eq/L, where PGE showed the highest antioxidative potential. Ultimately, the chemical constituents and antioxidant capacity of isolated EOs varied with the variety, with EO from PGE leaves exerting an amazing antioxidant capacity compared to the others and being rich in Nerolidol. The findings of this study fill the gap in the literature on chemical constituents in the EO of guava leaves, and also it will open the avenue to discover novel potential compounds with outstanding pharmacological activities from guava leaves.

Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy.

Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography-mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV &gt; 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.

Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils

The growing consumer demand for varietal olive oils of differentiated properties necessitates implementing systematic procedures and tools that serve to detect fraud or alterations. The olive variety is, furthermore, a factor that guarantees and certifies an oil belongs to one of the registered geographical indications established in the European Union. The aim of this work was, by means of deploying artificial neural networks (ANNs), to develop a model that enables monovarietal olive oils to be predicted and identified, using a minimal number of chemical parameters, ensuring highly accurate quality control. To develop the model, we use data from 124 plots in areas assigned to protected designations of origin and quality marks in the region of Castilla-La Mancha (Spain). The results are influenced by the different content of the chemical parameters and show that with the analysis of only one parameter (margaroleic acid), the overall accuracy achieved (OAA) is 62.35%, rising to 91.50% when three parameters are included (stearic and oleic acids and concentration of campesterol) and 98.79% with five parameters (palmitic, stearic, linoleic and arachidic acids and concentration of campesterol). The development of the POLIVAR (Prediction of OLIve oil VARieties) model enables some of the most important monovarietal olive oils to be identified, thus being a useful tool to safeguard product quality and consumer interest.

Genetic variation of seed oil characteristics in native Korean germplasm of Perilla crop (Perilla frutescens L.) using SSR markers.

In order to maximize the use of valuable native Perilla germplasm in South Korea, knowledge of the Perilla seed oil content and genetic variation among native Perilla germplasm resources is very important for the conservation and development of new Perilla seed oil varieties using the native Perilla germplasm accessions preserved from the Rural Development Administration Genebank (RDA-Genebank) collection from South Korea. In this study, we studied population structure and association mapping to identify Perilla SSR markers (PSMs) associated with the five fatty acid contents and two seed characteristics of the native Korean Perilla germplasm accessions of cultivated var. frutescens of the RDA-Genebank collected in South Korea. For an association mapping analysis to find PSMs associated with the five fatty acid contents and two seed characteristics of the Perilla germplasm accessions of cultivated var. frutescens, we evaluated the content of five fatty acids of 280 native Korean Perilla germplasm accessions and used 29 Perilla SSR primer sets to measure the genetic diversity and relationships, population structure, and association mapping of the native Korean Perilla germplasm accessions of the RDA-Genebank collected in South Korea. Five fatty acids of 280 native Korean Perilla accessions were identified as follows: palmitic acid (PA) (5.30-8.66%), stearic acid (SA) (1.60-4.19%), oleic acid (OA) (9.60-22.5%), linoleic acid (LA) (8.38-25.4%), and linolenic acid (LNA) (52.7-76.4%). In a correlation analysis among the five fatty acids and two seed characteristics of the 280 Perilla accessions, the combinations of PA and SA (0.794**) and SA and OA (0.724**) showed a particularly high positive correlation coefficients compare to other combinations. By using an association analysis of the 29 PSMs and the five fatty acids in the 280 Perilla accessions, we found 17 PSMs (KNUPF1, KNUPF2, KNUPF4, KNUPF10, KNUPF16, KNUPF25, KNUPF26, KNUPF28, KNUPF37, KNUPF55, KNUPF62, KNUPF71, KNUPF74, KNUPF77, KNUPF85, KNUPF89, and KNUPF118) associated with the content of the five fatty acid components and two seed characteristics. These PSMs are considered to be useful molecular markers related to five fatty acid components and two seed characteristics for selecting accessions from the germplasm accessions of the Perilla crop and their related weedy types through association mapping analysis and marker-assisted selection (MAS) breeding programs.

Chemical-functional composition of Terminalia catappa oils from different varieties

This study aimed to extract and physical-chemically characterize Terminalia catappa L. kernel oil from purple (CR) and yellow (CA) varieties. Physical-chemical parameters, composition of fatty acids, nutritional quality indices, bioactive compounds and antioxidant capacity of both oil varieties were evaluated according to the literature. Both oils presented low levels of acidity and peroxides, besides the predominance of unsaturated fatty acids, ~63% of oleic and ~26% of linoleic acids, which influenced its nutritional indices. The CR oil variety exhibited a higher content in anthocyanin (18.3 ± 1.5 mg·100 g-1), ascorbic acid (68.4 ± 2.02 mg·100 g-1) and total polyphenol contents (152.3 ± 2.4 mg GAE·g-1), and a good antioxidant activity (38.6 ± 2.2 μg TE·g-1) determined by TEAC assay, when compared to the CA oil (p &lt; 0.05). Therefore, the results confirm the importance of T. catappa as a lipid source for human consumption to be used in the development of food products.

Quality Classification of Palm Oil Varieties Using Naive Bayes Classifier

As one of the leading commodities of the Indonesian economy, the ever-increasing production of palm oil has created intense competition among palm oil (CPO) producers. This causes CPO producers to increase their palm oil production without compromising the quality of the palm oil produced. CPO producers are required to be able to objectively determine the quality of superior and precise oil palm varieties in order to produce high economic value palm oil. Therefore, a model is needed to determine the quality of oil palm from several existing varieties. The Naive Bayes Classifier method in this study was used to classify the quality of oil palm based on predetermined variables using a data set of 28 oil palm varieties. Method testing is done by using a confusion matrix and K-fold cross-validation scheme. This study shows a reasonably high accuracy value of 64.25% and a low error rate of 35.7%, indicating that the Naive Bayes Classifier can classify the quality of oil palm varieties quite well. &#x0D;

Modeling and kinetics study of Avocado oil extraction from Madagascar using different mathematical models.

Avocado pulp contains variable oil contents, and is widely used in human nutrition, pharmaceutical and cosmetic industries. This study aims to determine and verify the effects of temperatures (60 °C, 65 °C, 70 °C) and reaction times (6 h, 9 h and 12 h) on the solid liquid extraction of three varieties of oil (Fuerte, Fucca, Bacon) of avocado (Persea americana) from Madagascar. Then, kinetic of oil extraction of one the three varieties, notably the Bacon as most content oil between the three varieties has been investigated using Soxhlet and hexane as solvents to extract oil. Different mathematical models based on second order, Peleg's and logarithmic models could describe the extraction process of avocado. The kinetic of oil extraction from avocado oil by solvent extraction proved that the second order model with high R2 value of 0,9979 is better than Peleg's with R2 value 0,861 and logarithmic model with R2 value 0,893. Therefore, it can be assumed that, comparing the results of both kinetic models (Peleg's and logarithmique models), the second order kinetic model represents well the experimental results of the avocado oil extraction. The optimum condition on yield oil for all varieties (Fuerte, Fucca and Bacon) was found at 70 °C and 12 h (58,14%, 33%, 61,51%).

Modeled Substitution of Traditional Oils with High–Oleic Acid Oils Decreases Essential Fatty Acid Intake in Children

High-oleic acid (OA) vegetable oils are replacing some traditional vegetable oils in the US food supply. This may lead to reduced intake of the essential fatty acids (EFAs) linoleic acid (18:2n-6) and α-linolenic acid (18:3n-3) in children, who need EFAs for growth and development and reduced risk for cardiometabolic disease into adulthood. The objectives of this study were the following: 1) to estimate trends in daily intake of EFAs among children aged 1-8 y, 2) identify top food sources of EFAs, and 3) evaluate the effects of replacing traditional oils with high-OA oils on meeting daily recommended intakes of EFAs. Dietary data from 7814 children aged 1-8 y were acquired from the NHANES (2007-2016). Using a diet model, we evaluated the effect of replacing 20%, 40%, 60%, and 80% of traditional oils with high-OA oils on meeting adequate intakes (AIs) for EFAs. Major food sources of EFAs among all age-sex groups were grain dishes (35-40% of daily intake), meat and seafood dishes (17-21%), and fruit and vegetable dishes (12-14%). Replacing 40% or more of traditional oils with high-OA oil varieties will lead to inadequate daily intakes of EFAs. Replacement of traditional vegetable oils with high-OA varieties will place children at risk of not meeting the AI levels for EFAs. A balanced approach of including traditional oils and high-OA oils in the US food supply is needed to prevent inadequate intakes of EFAs in children.

Characterization of phenolic compounds, sterols and geographical fingerprint of Memecik extra-virgin olive oils according to their geographical locations by using LC IMS QTOF Mass Spectrometry

Memecik olive oil variety which cultivated in six different locations were evaluated the effects of geographical locations on the chemical characterization of in the southwest of Turkey. The agricultural ecological map of each location was created using GIS. Olive oil samples were analyzed fatty acid, sterol and phenolic. Moreover, LC IMS QTOF spectrometer and Progenesis QI software were used to determine the geographical fingerprints of olive oil samples in different locations. Results showed that oil qualities of all locations differ significantly depending on olive growing area (p &lt;0.05). The Principal Component Analysis of the different locations analyzed revealed that "geographical location" factor significantly affects the olive oil quality.