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Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents.
Biomed Chromatogr. 2017 Aug; 31(8)BC

Abstract

The present study was designed to determine the fatty acid composition and phytosterol contents of Turkish native olive cultivars, namely Kilis Yağlık and Nizip Yağlık cv. In this context, olive fruits from 34 locations were sampled and then screened for their components in comparison. Fifteen different fatty acids were found in both olive oils. In the order of abundance, the most important ones were oleic acid (18:1) > palmitic acid (16:0) > linoleic acid (18:2) > stearic acid (18:0). Significant differences were observed in the contents of oleic acid (18:1), palmitic acid (16:0), linoleic acid (18:2) but not for stearic acid content in comparison both oils (p < 0.01). There were significant differences in terms of unsaturated fatty acids, saturated fatty acids and polyunsaturated fatty acids (p < 0.01). The seven phytosterols - cholesterol, campesterol, stigmasterol, β-sitosterol, Δ-5-avenasterol, Δ-7-stigmastenol and Δ-7-avenasterol - were studied in both oil sources. The predominant sterols were β-sitosterol, Δ5-avenasterol and campesterol in the samples analysed. However, no significant differences were found in the levels of the phytosterols between the two olive cultivars.

Authors+Show Affiliations

Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Gaziantep University, Gaziantep, Turkey.Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, National Research Centre, Giza, Egypt.Department of Biology, Faculty of Arts and Sciences, Kilis 7 Aralık University, Kilis, Turkey.Gaziantep University Technical Sciences School, Kampus, Gaziantep, Turkey.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28078712

Citation

Ozkan, Ali, et al. "Comparative Study On Fatty Acid Composition of Olive (Olea Europaea L.), With Emphasis On Phytosterol Contents." Biomedical Chromatography : BMC, vol. 31, no. 8, 2017.
Ozkan A, Aboul-Enein HY, Kulak M, et al. Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents. Biomed Chromatogr. 2017;31(8).
Ozkan, A., Aboul-Enein, H. Y., Kulak, M., & Bindak, R. (2017). Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents. Biomedical Chromatography : BMC, 31(8). https://doi.org/10.1002/bmc.3933
Ozkan A, et al. Comparative Study On Fatty Acid Composition of Olive (Olea Europaea L.), With Emphasis On Phytosterol Contents. Biomed Chromatogr. 2017;31(8) PubMed PMID: 28078712.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents. AU - Ozkan,Ali, AU - Aboul-Enein,Hassan Y, AU - Kulak,Muhittin, AU - Bindak,Recep, Y1 - 2017/02/06/ PY - 2016/10/17/received PY - 2016/12/14/revised PY - 2017/01/09/accepted PY - 2017/1/13/pubmed PY - 2017/7/27/medline PY - 2017/1/13/entrez KW - fatty acids KW - gas chromatography KW - olive oil KW - olive yield KW - phytosterols JF - Biomedical chromatography : BMC JO - Biomed Chromatogr VL - 31 IS - 8 N2 - The present study was designed to determine the fatty acid composition and phytosterol contents of Turkish native olive cultivars, namely Kilis Yağlık and Nizip Yağlık cv. In this context, olive fruits from 34 locations were sampled and then screened for their components in comparison. Fifteen different fatty acids were found in both olive oils. In the order of abundance, the most important ones were oleic acid (18:1) > palmitic acid (16:0) > linoleic acid (18:2) > stearic acid (18:0). Significant differences were observed in the contents of oleic acid (18:1), palmitic acid (16:0), linoleic acid (18:2) but not for stearic acid content in comparison both oils (p < 0.01). There were significant differences in terms of unsaturated fatty acids, saturated fatty acids and polyunsaturated fatty acids (p < 0.01). The seven phytosterols - cholesterol, campesterol, stigmasterol, β-sitosterol, Δ-5-avenasterol, Δ-7-stigmastenol and Δ-7-avenasterol - were studied in both oil sources. The predominant sterols were β-sitosterol, Δ5-avenasterol and campesterol in the samples analysed. However, no significant differences were found in the levels of the phytosterols between the two olive cultivars. SN - 1099-0801 UR - https://www.unboundmedicine.com/medline/citation/28078712/Comparative_study_on_fatty_acid_composition_of_olive__Olea_europaea_L___with_emphasis_on_phytosterol_contents_ DB - PRIME DP - Unbound Medicine ER -