Tags

Type your tag names separated by a space and hit enter

Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols.
J Agric Food Chem. 2009 Apr 08; 57(7):2797-802.JA

Abstract

Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid-liquid or solid-liquid extraction, respectively. The distribution ratios of the phenols in the different oils [olive-orujo (the waste of milled olives from which low-quality oil is obtained), sunflower, high oleic-acid content sunflower, coconut, and linseed] showed a given order as a function of phenol polarity and molecular weight, with higher distribution factors for more polar and lower molecular-weight phenols. Concerning oil composition, those oils with higher concentration of polyunsaturated fatty acids yielded higher phenol distribution factors; oils with higher concentrations of saturated fatty acids yielded lower distribution factors.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Girón MV
Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Cordoba, 14071 Cordoba, Spain.
Ruiz-Jiménez J
No affiliation info available
Luque de Castro MD
No affiliation info available

MeSH

Fatty AcidsFatty Acids, UnsaturatedFood, FortifiedFruitIndustrial WasteOleaOlive OilPhenolsPlant ExtractsPlant Oils

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19253972

Citation

Girón, María Victoria, et al. "Dependence of Fatty-acid Composition of Edible Oils On Their Enrichment in Olive Phenols." Journal of Agricultural and Food Chemistry, vol. 57, no. 7, 2009, pp. 2797-802.
Girón MV, Ruiz-Jiménez J, Luque de Castro MD. Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols. J Agric Food Chem. 2009;57(7):2797-802.
Girón, M. V., Ruiz-Jiménez, J., & Luque de Castro, M. D. (2009). Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols. Journal of Agricultural and Food Chemistry, 57(7), 2797-802. https://doi.org/10.1021/jf803455f
Girón MV, Ruiz-Jiménez J, Luque de Castro MD. Dependence of Fatty-acid Composition of Edible Oils On Their Enrichment in Olive Phenols. J Agric Food Chem. 2009 Apr 8;57(7):2797-802. PubMed PMID: 19253972.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols. AU - Girón,María Victoria, AU - Ruiz-Jiménez,José, AU - Luque de Castro,María Dolores, PY - 2009/3/4/entrez PY - 2009/3/4/pubmed PY - 2009/6/16/medline SP - 2797 EP - 802 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 7 N2 - Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid-liquid or solid-liquid extraction, respectively. The distribution ratios of the phenols in the different oils [olive-orujo (the waste of milled olives from which low-quality oil is obtained), sunflower, high oleic-acid content sunflower, coconut, and linseed] showed a given order as a function of phenol polarity and molecular weight, with higher distribution factors for more polar and lower molecular-weight phenols. Concerning oil composition, those oils with higher concentration of polyunsaturated fatty acids yielded higher phenol distribution factors; oils with higher concentrations of saturated fatty acids yielded lower distribution factors. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19253972/Dependence_of_fatty_acid_composition_of_edible_oils_on_their_enrichment_in_olive_phenols_ DB - PRIME DP - Unbound Medicine ER -