Olive composition

Oleic acid, structure of, 1062 Oligonucleotide, 1114 synthesis of, 1114-1116 Olive oil, composition of, 1062 -otie. ketone name ending, 697 -otdtrile, nitrile name ending, 754 Optical activity, 294-296 measurement of, 295 Optical isomers. 297 Optically active, 295 Orbital. 4... 

Analytical results are often represented in a data table, e.g., a table of the fatty acid compositions of a set of olive oils. Such a table is called a two-way multivariate data table. Because some olive oils may originate from the same region and others from a different one, the complete table has to be studied as a whole instead as a collection of individual samples, i.e., the results of each sample are interpreted in the context of the results obtained for the other samples. For example, one may ask for natural groupings of the samples in clusters with a common property, namely a similar fatty acid composition. This is the objective of cluster analysis (Chapter 30), which is one of the techniques of unsupervised pattern recognition. The results of the clustering do not depend on the way the results have been arranged in the table, i.e., the order of the objects (rows) or the order of the fatty acids (columns). In fact, the order of the variables or objects has no particular meaning. 

In another experiment we might be interested in the monthly evolution of some constituents present in the olive oil. Therefore, we decide to measure the total amount of free fatty acids and the triacylglycerol composition in a set of olive oil... 

The application of 13C NMR for the rapid analysis of the oil composition of oil seeds is well known [16], 13C NMR has recently been applied to the quantitative analysis of the most abundant fatty acids in olive oil [17]. The values obtained by this method differed by only up to 5% compared with GLC analysis. The quantitative analysis was applied to the olefmic region of the high resolution 13C NMR spectrum of virgin olive oil to detect adulteration by other oils which differed significantly in their fatty acid composition. The application of the methodology for the detection of adulteration of olive oil by hazelnut oil is more challenging as both oils have similar chemical profiles and further experiments are in progress. 

Fig. 19.3. Example of high-resolution experiments on complex mixtures, showing the multiple elemental compositions possible at a single nominal mass. Top panel four elemental compositions at m/z 225 in the positive ion electrospray mass spectrum of a diesel oil feedstock (from Wu et al. [17]). Bottom panel multiple compositions at m/z 455 in the negative ion electrospray spectrum of olive oil (from Marshall et al. [18]).

Gryns (1896), Hedin (1897), and especially Overton (1900) looked at the permeability of a wide range of different compounds, particularly non-electrolytes, and showed that rates of penetration of solutes into erythrocytes increased with their lipid solubility. Overton correlated the rate of penetration of the solute with its partition coefficient between water and olive oil, which he took as a model for membrane composition. Some water-soluble molecules, particularly urea, entered erythrocytes faster than could be attributed to their lipid solubility—observations leading to the concept of pores, or discontinuities in the membrane which allowed water-soluble molecules to penetrate. The need to postulate the existence of pores offered the first hint of a mosaic structure for the membrane. Jacobs (1932) and Huber and Orskov (1933) put results from the early permeability studies onto a quantitative basis and concluded molecular size was a factor in the rate of solute translocation. 

Mannina, F., Dugo, G., Salvo, F., Cicero, F., Ansanelli, G., Calcagni, C., Segre, A. J. Agric. Food Chem. 51, 2003, 120-127. Study of the cultivar-composition relationship in Sicilian olive oils by GC, NMR, and statistical methods. 

The amino acid composition of the environment also plays an important role. Valine is required for the outgrowth of S. aureus, arginine and cysteine, for the production of SEA, SEB, and SEC (Onoue and Mori, 1997). A low concentration of oleuropein (0.1%) - a phenol compound extracted from olives - retards the growth of S. aureus. Higher concentrations (>0.2%) inhibit completely the growth and production of enterotoxins (Tranter et al., 1993). 

The European Commission has mandated the European Committee for Standardization to establish a validated method of analysis for the determination of OMLs and SMLs. If a product complies with the compositional requirements of the directives, i.e., it is produced from authorized monomers and additives, then it may be tested for any desired application. If it meets the migration requirements, it is acceptable for use in cases covered by that test method. Typical food simulants used in the tests are hot water, acetic acid, ethyl alcohol and olive oil. The choice of an appropriate simulant depends on the type of food expected to come into contact with the packaging. 

Marshall, D.B. and Oliver, W.C. (1987). Measurement of interfacial mechanical properties in fiber-reinforced ceramic composites. J. Am. Ceram. Soc. 70, 542 548. 

Colorimetric determination of the total phenolic substances in foods and beverages were carried out through a number of years however, then the availability of separation techniques suggested the possibility to better highlight the composition of this very complex mixture. Different approaches were developed mainly by means of GC and GC-MS, with an obviously long procedure of extraction and derivatization (usually trimethylsilyl derivatives were used) that strongly limited the analytical approach to these classes of compounds, and were mainly limited to wine and somewhat less to olive oils. 

The phenolic componnds content of virgin olive oils is not a composition parameter enclosed among those listed by the normative (EC Regulations, International Olive Oil Trade standard. Codex Alimentarins Standard), probably because of the widespread distribution of valnes... 

Mohamed, A. I., A. S. Hussein, S. J. Bhathena, and Y. S. Hafez. The effect of dietary menhaden, olive, and coconut oil fed with three levels of vitamin E on plasma and liver lipids and plasma fatty acid composition in rats. J Nutr Biochem 2002 13(7) 435-441. Kawano, K., S. Qin S, C. Vieu, X. Collet, and X. C. Jiang. Role of hepatic lipase and scavenger receptor BI in clearing phospholipid/free cholesterol-rich lipoproteins in PLTP-deficient... 

Comparative studies of the fatty acids compositions of olive (Olea europaea) oil extracted from pulp and kernel. OE046 Gartenbauwissenschaft 1991 56(1) ... 

Frederickson, W. R. Antiviral compositions comprising secoiridoids obtained from Oleaceae. Patent-PCT Int Appl -96 14,064 1996 20 pp. Carmena, R., J. F. Ascaso, G. Camejo, et al. Effect of olive and sunflower oils on low density lipoprotein level, composition, size, oxidation and interaction with arterial proteoglycans. Atherosclerosis 1996 125(2) 243-255. Yaqoob, P., J. A. Knapper, D. H. Webb, C. M. Williams, E. A. News-holme, and P. C. Calder. Effect of olive oil on immune function in middle-... 

Huang, Y. S., P. Redden, X. Lin, R. Smith, S. MacKinnon, and D. F. Horrobin. Effect of dietary olive oil non-glyceride fraction of plasma cholesterol level and live phospholipid fatty acid composition. Nutr Res 1991 11(5) 439-448. 

OE212 Perona, J. S., J. Canizares, E. Montero, J. M. Sanchez-Dominguez, and V. Ruiz-Gutierrez. Plasma lipid modifications in elderly people after administration of two virgin olive oils of the same variety (Olea europaea var. hojiblanca) with different triacylgly-cerol composition. Br J Nutr 2003 89(6) 819-826. 

The lipid of morama beans is mainly ( 75%) unsaturated fatty acids, with the principal fatty acid being oleic acid (43%). The beans furthermore contain linoleic (22%) and palmitic acid (13%) as well as stearic, arachidic, linolenic, arachidonic, erucic, behenic, myristic, palmitoleic, and gadoleic acid in lower concentrations (Bousquet, 1982 Bower et ah, 1988 Engelter and Wehmeyer, 1970 Francis and Campbell, 2003 Ketshajwang et ah, 1998 Mitei et ah, 2008). The fatty acid composition resembles that of olive oil (Mitei et ah, 2008). A literature review of the fatty acid composition of morama beans is given in Table 5.3. Less than 5% of the fatty acids are present as free acids (Bower et ah, 1988 Dubois et ah, 1995), which means that the activity of lipases is negligible in dry morama beans. 

Mitei et ah (2009) determined the relative percentage composition of phytosterols in morama bean oil and foimd 4-desmethylsterols to be the most abimdant phytosterols in the oil (77% or 149.15 gg/g). The content of 4-desmethylsterols is comparable to the phytosterols content of olive oil... 

Forina, M., Armanino, C., Lanteri, S., Tiscornia, E. Classification of Olive Oils from their Fatty Acid Composition, in Food Research and Data Analysis (Martens, H., Russwurm, H., eds.), p. 189, Applied Science Publ., Barking 1983... 

G.J. Kogowski, H. Goerrissen, and G.E. McKee, Method of improving the weatherbility and color retention performance of styrene copolymer compositions, US Patent 6482 893, assigned to BASF Corporation (Mt. Olive, NJ), November 19,2002. 

Figure 6.7 Plot of the decadic logarithms of the air-olive oil partition coefficients versus the air-octanol partition constants for various sets of structurally related apolar, monopolar, and bipolar compounds. Note that olive oil is a mixture of compounds that may vary in composition. Therefore, we refer to A" a oUve oi] as the air-olive oil partition coefficient (and not constant, see Box 3.2). Adapted from Goss and Schwarzenbach (2001). The a and b values for the LFERs (Eq. 6-12) are alkanes (a - 1.15, b = 0.16), alkyl aromatic compounds (a = 1.08, b = 0.22), ethers (a = 0.97, 6 = 0.01), esters (a = 0.88, b = -0,14), ketones (a = 1.21, b = 1.06), alcohols (a = 0.98, b = 1.07).

Figure 6.8 Fitted (Eq. 6-13) versus experimental air-olive oil partition coefficients for a series of compounds including those in Fig. 6.7. Note that some of the relatively large scatter in the data may be due to the fact that olive oils from different origins may differ in composition.

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