1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

Multivariate analysis of 1H NMR data has been used for the characterization of 12 blended olive oils commercially available in the U.S. as Italian products. Chemometric methods such as unsupervised Principal Component Analysis (PCA) allowed good discrimination and gave some affinity indications for the U.S. market olive oils compared to other single cultivars of extra virgin olive oil such as Coratina and Ogliarola from Apulia, one of Italy’s leading olive oil producers, Picual (Spain), Kalamata (Greece) and Sfax (Tunisia). The olive oils commercially available as Italian products in the U.S. market clustered into 3 groups. Among them only the first (7 samples) and the second group (2 samples) showed PCA ranges similar to European references. Two oils of the third group (3 samples) were more similar to Tunisian references. In conclusion, our study revealed that most EVOO (extra virgin olive oils) tested were closer to Greek (in particular) and Spanish olive oils than Apulia EVOO. The PCA loadings disclose the components responsible for the discrimination as unsaturated (oleic, linoleic, linolenic) and saturated fatty acids. All are of great importance because of their nutritional value and differential effects on the oxidative stability of oils. It is evident that this approach has the potential to reveal the origin of EVOO, although the results support the need for a larger database, including EVOO from other Italian regions

Fatty Acid Profile of Spirulina platensis Used as a Food Supplement

The commercially produced multicellular microalgae, Spirulina platensis, is widely consumed by humans in the Aegean area of Turkey as a food addi- tive or a whole food. The fatty acid profiles of six commercial tablets pro- duced from S. platensis in Turkey and one from China were determined. The samples contained 33.68-66.75% saturated fatty acids (SFA) and 28.20-47.78% polyunsaturated fatty acids (n-3 and n-6 PUFA). Spirulina platensis is a rich source of gamma linolenic acid (GLA), which accounted for 4.07-22.51% of the fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in only two samples where they accounted for 1.79 and 7.70%, and 2.28 and 2.88%, respectively. There was a significant (p<0.05) variation among samples in total SFA, monosat- urated fatty acids (MUFA), PUFA, GLA, total unsaturated fatty acids (UFA), and ratio of n-3 to n-6 PUFA. The S. platensis samples from Turkey were classified by fatty acid profile using two multivariate statistical methods, Principal Component Analysis and Hierarchical Cluster Analysis. Clustering produced defined groups according to production site

USING LIPID PROFILES FOR THE CHARACTERIZATION OF TURKISH MONOCULTIVAR OLIVE OILS PRODUCED BY DIFFERENT SYSTEMS

The aim of this study was to characterize the biochemical profiles of the virgin olive oils produced in various districts of Aegean and South East Anatolia regions of Turkey over two growing seasons (2001-2002). The olive oils were extracted by classic hyFood Science & TechnologyFood Science & Technolog

Comparison of Aspirin's Antioxidant Effect with Selenium and Vitamin E by Measuring Mitochondrial Selenium Dependent Glutathione Peroxidase and Cytosolic Total Glutathione Peroxidase Activity in Mice Liver

Cebi, Aysegul/0000-0003-3804-7966WOS: 000264758900074In this study, the antioxidant effect of aspirin was studied and compared with selenium and vitamin E on the activities of mitochondrial selenium dependent glutathione peroxidase (Se-GPX) and cytosolic total glutathione peroxidase (t-GPX). After the injection of selenium, vitamin E and aspirin intraperitonally to the mice, they were killed by servical dislocation at the 2, 4, 8, 12 and 24 h and their livers were removed. Enzyme fractions were obtained from livers. Mitochondrial fractions were used to find out the changes in the Se-GPX activities and cytosolic fractions were used to find out the changes in the total GPX activity. Aspirin increased cytosolic t-GPX activity in 12 and 24 h and mitochondrial Se-GPX activity in 8 h when compared with controls (p < 0.05). The t-GPX activity was less than vitamin E in 2 h and selenium in 12 h (p < 0.05). The study shows that aspirin has an antioxidant effect by increasing the cytosolic t-GPX and mitochondrial SeGPX activity. The antioxidant effect of aspirin is less than selenium and vitamin E

Relationship Between Geographical Origin and Fatty Acid Composition of Turkish Virgin Olive Oils for Two Harvest Years

WOS: 000278837000008In this study, the fatty acid compositions of Turkish virgin olive oils produced in the Izmir province, an important olive production region of Turkey, were classified by chemometric methods: principal component analysis (PCA) and discriminant analysis (DA). A total of 103 oil samples were examined over the course of two harvest years (2001-2002 and 2002-2003). The samples were divided into five groups according to olive growing zones: North (Ayvalik cultivar), East (Memeli, Memecik, Domat and Gemlik cultivars), South (Memecik cultivar), Izmir Penisula (Erkence cultivar) and Firms (poly-varietial oils or commercial blends). Consistent with discriminant analysis (DA), the predicted grouping in terms of the two harvest years were correctly separated as 84.6 and 85.9%, respectively. The highest levels of predicted grouping for the two harvest years were found in the North (Ayvalik cultivar) and Izmir peninsula (Erkence cultivar) groups (as 100%). In addition to oleic, linoleic, linolenic, margaric and margoleic acids, total trans isomers of linoleic, linolenic and palmitic/linoleic were determined to be the best descriptive components for the oil samples

Chemical components of volatile oil and fatty acids of wild Bunium persicum (Boiss.) B. Fedtsch. and cultivated Cuminum cyminum L. populations

Volatile oil and fatty acids components of six various populations of wild Bunium persicum Boiss. (Bam and Zirkuh/Iran) and cultivated Cuminum cyminum L. (Rayen/Iran; Cukurcak, Taskopru and Asagialicomak/Turkey) species were investigated. The volatile oil content of Bam and Zirkuh populations were 3.9 and 4.7 %, respectively. The analysis of volatile oils by the GC/FID-MSD showed that γ-terpinene (33.62-39.62 %), cuminal (17.9-19.3 %), o-cymene (5.3-11.1 %), benzenemethanol, α-methyl- (7.4-9.5 %), 1-phenyl-1-butanol (6.4-8.4 %) and limonene (6.4-8.6 %) were the major components of B. persicum populations. Rayen, Cukurcak, Taskopru and Asagialicomak populations of C. cyminum had 2.6, 2.2, 2.0 and 2.5 % of volatile oil, respectively. Cuminal (22.8-37.6 %), benzenemethanol, α-methyl- (5.3-22.6 %), γ-terpinene (16.7-19.4 %), β-pinene (11.2-11.9 %) and 1-phenyl-1-butanol (5.4-12.5 %) were identified as the main components of C. cyminum. Fatty acids were detected by the GC/FID. In total, 15 fatty acids were characterised in B. persicum populations from Iran. Petroselinic acid (26.3-52.6 %), lauric acid (16.2-37.0 %) and linoleic acid (18.3-33.0 %) were the predominant fatty acids identified in Iranian populations. C. cyminum populations were rich in the same fatty acids but, the order was: petroselinic acid (47.5-55.5 %), linoleic acid (22.5-25.4 %) and lauric acid (13.4-24.2 %). Monounsaturated fatty acids (27.4-56.2 %) were the major subgroup. Overall, B. persicum populations from Iran and C. cyminum from Turkey were almost similar in fatty acids profile although they had wide diversity in the volatile oils compositional profile.</p

Fatty Acid Profile of Spirulina platensis Used as a Food Supplement

The commercially produced multicellular microalgae, Spirulina platensis, is widely consumed by humans in the Aegean area of Turkey as a food addi- tive or a whole food. The fatty acid profiles of six commercial tablets pro- duced from S. platensis in Turkey and one from China were determined. The samples contained 33.68-66.75% saturated fatty acids (SFA) and 28.20-47.78% polyunsaturated fatty acids (n-3 and n-6 PUFA). Spirulina platensis is a rich source of gamma linolenic acid (GLA), which accounted for 4.07-22.51% of the fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in only two samples where they accounted for 1.79 and 7.70%, and 2.28 and 2.88%, respectively. There was a significant (p&lt;0.05) variation among samples in total SFA, monosat- urated fatty acids (MUFA), PUFA, GLA, total unsaturated fatty acids (UFA), and ratio of n-3 to n-6 PUFA. The S. platensis samples from Turkey were classified by fatty acid profile using two multivariate statistical methods, Principal Component Analysis and Hierarchical Cluster Analysis. Clustering produced defined groups according to production site.</jats:p

Geographical Classification of Turkish Virgin Olive Oils from the Aegean Region for Two Harvest Years Based on Their Fatty Acid Profiles

WOS: 000297128200007In this study, the fatty acid compositions of Turkish virgin olive oils produced in the Aegean region, the major olive production zone of Turkey, were classified by chemometric methods: Principal Component Analysis (PCA) and Discriminant Analysis (DA). A total of 268 oil samples were examined over the course of two harvest years (2001-2002 and 2002-2003). The samples were divided into six groups according to the olive growing zones: Edremit Gulf (Ayvalik cultivar), Izmir province (AyvalA +/- k, Memeli, Memecik and Gemlik), AydA +/- n province (Memecik, Manzanilla and Gemlik), Mugla (Memecik), Manisa (Gemlik, Domat, Uslu, AyvalA +/- k), A degrees zmir Peninsula (Erkence cultivar) and Firms (poly-cultivar or commercial blends). Consistent with discriminant analysis (DA), the predicted grouping in terms of the two harvest years were correctly separated as 74.5 and 74.8%, respectively. The highest levels of predicted grouping for the two harvest years were found in the Edremit Gulf (AyvalA +/- k cultivar), Mugla province (Memecik cultivar) and A degrees zmir peninsula (Erkence cultivar) groups (as 90-100%). In addition to oleic, linoleic, linolenic, margaric, margoleic, total trans isomers of linoleic, oleic/linoleic and palmitic/linoleic were determined to be the best descriptive components for the oil samples.Ministry Agriculture of TurkeyGida Tarim Ve Hayvancilik Bakanligi [TAGEM/GY/00/14/041]; Inst. Res. for Olive Culture, Bornova, Izmir/TurkeyGida Tarim Ve Hayvancilik BakanligiThe authors would like to express their thanks to the Ministry Agriculture of Turkey (especially Dr. Seyfi Ozisik, Director of Inst. Res. for Olive Culture, Bornova, Izmir/Turkey) Project No TAGEM/GY/00/14/041, for financial support. Also, we are grateful to Mr. Metin Aydogdu (Agric. Eng. Department of Geographical Information Systems, Ministry Agriculture and Rural Affairs, Ankara) for the map of Aegean Region, Turkey