Fisic-quimics parameters of Brazilian olive oil first extracted in Maria da Fé city, Minas Gerais.
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Olive oil is highly valued vegetable oil in the world over because of its nutritional and medicinal qualities. Various efforts including introduction of Olea europaea and its cultivars to various other parts of the world suitable for their cultivation are being made to meet increasing demand for olive oil. Olea ferruginea Royle, locally known as Kahu in north west Himalaya and Bairbanj in Garhwal Himalaya, is a multipurpose, zero waste evergreen tree species as it yields a number of useful items including quality fodder, fuelwood, timber, and has medicinal properties. The present study was undertaken to find out whether or not O. ferruginea could be used as a source of olive oil. Four populations of O. ferruginea (Kolibehar, Saioond and Kais) from Kullu district and (Thalaut) from Mandi district were selected as the sources of fruits and seeds. The olive oil contents in the fruits varied from 20.00% to 27.40%, and the oil content was maximum in the fruits of Thalaut population and minimum in the Kolibehar population. The olive oil content in the seeds varied from 7.50% to 12.50%; the oil content was the highest in the seeds of the Thalaut population and the lowest in the Saioond population. The fatty acid composition of the fruit oil showed that the oil is rich in monounsaturated fatty acids (range 63-68%) and unsaturated fatty acids (range 79-84%) and poor in polyunsaturated fatty acids (range 14-17%) and saturated fatty acids (range 16-21%). These values are similar to those reported for wild populations and various other cultivars of O. europaea . Based on the oil content data it may be suggested that the fruits of O. ferruginea may be a potential source of olive oil.
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Introduction.Оils components embedded in the lipid structure of the horny layer of the epidermis, changing the properties of the epidermal barrier.The most important characteristic of fatty vegetable oils that determines the properties of cosmetic ingredient content is the esters of fatty acids.Materials and methods.The mixes of oils (coconut, palm, almond, grape seed, olive, corn, sesame, wheat germ), which fatty acid composition imitated the structure of cell membranes were done by empirical method.It was made for creating cosmetic fat phase composition.Detection of fatty acids were carried out on the gas chromatograph production Hewlett-Packard NR6890 by conventional method.Results and discussion.Еmpirical selection of possible mixtures of oils or mixtures of a particular calculation algorithm from an existing set of known oil fatty acid composition.The results of screening the fatty acid composition of traditional cosmetic oils show that fatty acids found in all known fats and oils, but their content varies widely.The most balanced composition is peanuts, wheat germ oil, olive, coconut, almond, palm and rapeseed oil.However, the compound of any of the individual oils do not meet the standards of cosmetology.Studied the characteristic ratio of linoleic and oleic acids for normal healthy skin is about 1:1,8, while for dry skin, it is about 1: 4,7.The most optimal in terms of the content of mono-and poly unsaturated fatty acids is a composition comprising coconut, sesame oil and wheat.Value linoleic (C18:2) and oleic (C18:0) acids it is 1:8, which is adequate for normal healthy skin, and the ratio of polyunsaturated linoleic (C18: 2) and alpha-linolenic (C18:3 ω-3) is close to the biologically effective level and is perfect 1:11 to 1:10.Conclusions.Such cosmetic base consists entirely of natural plant oils and is designed for use in formulations and fat emulsion cosmetic care dry irritated skin, its supply and softening.
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A comparative analysis of the chemical parameters and fatty acid composition of vegetable oils (mustard oil, olive oil, sunflower oil) of foreign and domestic production was carried out. It was established that the studied samples of vegetable oils consistent with the standards. The fat-acid compositions of mustard oil, olive oil, sunflower oil of the brand «Korolivskyi Smak» unrefined, «Oleina» refined were identified. The content of erucic acid in mustard oil is negligible and is 7.58%. The main fatty acid in the studied samples is oleic acid, its content is in the range of 27.10 - 72.80% of the total content of fatty acids.
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Abstract The characteristics of eight varieties of virgin olive oil (Arbosana, Arbequina, Coratina, Cornicabra, Frantoio, Koroneiki, Picual, and Ezhi 8) obtained in two successive crops in the southwest of China (Xichang, Sichuan Province) were investigated. Significant differences ( P < 0.05) were observed in physicochemical properties, fatty acid profile, minor component contents, and oxidative stability between different varieties of olive oils. The physicochemical properties of all samples met IOC standards for extra virgin olive oil, while in Koroneiki, olive oils were present the optimum oxidation stability among studied varieties. The results of hierarchical cluster analysis and principal component analysis (PCA) showed a good classification between varieties based on their qualitative characteristics. Koroneiki and Ezhi 8 olive oils were significantly different from other varieties mainly due to color, fatty acid profile, and minor components. PCA result also showed that harvest crop influences the characteristics of samples mainly due to the variance of temperature and rainfall.
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Here, we report the characterization of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha−1). Olive oil samples obtained from fruits of trees grown at 100 trees ha−1 had a higher content of oleic acid (65.5%), a higher content of chlorophyll and carotenoids, and a higher content in total phenols (1059.08 mg/kg). Interestingly, olives grown at the two highest planting densities yielded more stable oils than olives grown at the two lowest ones. Thus planting density is found to be a key factor for the quality of olive oils in arid regions.
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This chapter provides information on fatty acid and triacylglycerols biosynthesis, the process applied to obtain olive oil, quality grades as well as the nutritional benefits of olive oil, and olive oil processing byproducts. To obtain oil of good quality, olives must be collected at the optimum maturity stage and processed immediately after harvest. Most commercial olive cultivars for oil production originate from Mediterranean countries. The nutritional and functional value of virgin olive oil (VOO) is mainly attributed to the large content of monounsaturated fatty acids (MUFAs) (oleic acid) and to the presence of minor but valuable components, such as aliphatic and triterpenic alcohols, sterols (β-sitosterol), hydrocarbons (squalene), volatile compounds, tocopherols (α-tocopherol), chlorophylls, carotenoids (β-carotene and lutein), and a highly antioxidant phenolic content. The main olive-oil-processing by-products are olive mill waste waters (OMWW) and olive pomace (OP), creating environmental problems in oil-producing regions.
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