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Register a new userCharacterization of Syrian olive oil extra virgin volatile components by using the technique of head space-solid phase microextraction and gas chromatography mass spectrometry
توصيف زيت الزيتون السوري البكر عن طريق مكوناته الطيارة باستخدام تقنية الاستخلاص الصغري بالطور الصلب من الفراغ العلوي و الكروماتوغرافيا الغازية مطيافية الكتلة
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هدف البحث إلى توصيف عينات عشوائية من زيت الزيتون البكر السوري المأخوذة من المحافظـات السورية (حماه، حمص، حلب، ادلب، اللاذقية و درعا) حسب مكوناته الطيارة و التحري عن العلاقـة بـين معاملات نقاوة الزيت (رقم البيروكسيد، الرقم اليودي، معامل الحموضـة، معامـل الامتـصاص النـوعي بالأشعة الفوق بنفسجية K270 و توزع الحموض الدسمة) و المكونات الطيارة المتعلقة بالنكهة مقارنة بمـا هو منشور في المراجع. أظهرت النتائج أن معاملات الجودة لعينات اللاذقية و حماه لا تتوافق مع معـايير هيئة المواصفات و المقاييس السورية (2000/182) لزيت الزيتون البكر الممتاز و لزيت الزيتـون البكـر من الدرجة الأولى بينما أظهرت نتائج تحليل مكونات الحموض الدسـمة أن تراكيـز الحمـوض الدسـمة لعينات ادلب و حمص و اللاذقية و درعا و حلب تقع ضمن مجال المواصفة القياسية الـسورية و أن توزعهـا في عينة حماه لا يتوافق مع النسب المبينة في المواصفة المذكورة. أمكن تعرف على 43 مركبـاً طيـاراً متباينين في التركيز، و أنها تتوافق مع ما هو منشور في العديد من المراجع، و أظهـرت الدراسـة تماثـل عينات البحث إلى حد كبير ما عدا عينات حماه التي تدنى فيها بشكل واضح محتوى مواد النكهة الطيـارة، و لوحظ أن المكون الأساسي للمواد الطيارة لعينات البحث هي الألدهيدات يليها استر الحموض الدسمة ثـم الهيدروكربونات، و تبين أن التقنية المستخدمة في هذا البحث سريعة و فعالة فـي الاسـتخلاص و التعـرف على المركبات الطيارة بالمقارنة مع الطرق التحليلية الآخرى.
The study was conducted on randomized samples of virgin olive oils collected from Hama, Aleppo, Daraa, Latakia, Homs and Idleb to investigate the relationship between the quality indices of oil purity (peroxide value, the figure iodine, coefficient of acidity, the absorption coefficient qualitative Xultraviolet K270 and distributed fatty acids) and related volatile flavor components compared with what is published in the literature. The results also showed that the quality indices of Hama and Lattakia، s samples in terms of extra virgin olive oil and the first class of virgin olive oil were not compatible with the Syrian Standards and metrology (2000/182) while the concentrations of fatty acids for samples of Idleb, Homs, Latakia, Deraa and Aleppo were within the scope of Syrian standard. However, their distribution in Hama samples did not comply with the ratios set forth in the Syrian specifications. Forty three volatile compounds were isolated and they correspond with what is published. The samples of research showed somewhat of similarity to a large extent with the exception of a sample of Hama, where a decline was observed in the content of volatile flavored materials. It was noticed that the essential composition of volatile compounds of the samples was aldehydes followed by ester of fatty acids and then hydrocarbons. The study showed that the technique used in this research was fast and efficient in extraction and identification of volatile compounds.
References used
Angerosa, F. R. Mostallino, C. Basti and R. Vito. 2001. Influnce of malaxation temperature and time on the quality of virgin olive oils, Food chemistry, 72: 19-28
Angerosa, F, R. Mostallino, C. Basti R. Vito A. Serraiocco. 2000. Virgin olive oil differentiation in relation to extraction methodologies, journal of the science of food and agriculture, 80: 2190-2195
Angerosa,F, M. Servili, R. Selvaggini, A. Taticchi, S. Esposto and G. F. Montedoro 2004. Volatile compounds in virgin olive oil :occurrence and their relationship with the quality, Journal of chromatography A. 1054(1/2):17-31
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The ancient people had used and kept a lot of tools and most important of
all were clay cooking pots and dishes, etc.., and they left them as remains to tell
about the way they were living and feeding . So, it was quite important to carry
out some
analysis on the organic residue of archaeological clay sherds from
cooking pots or dishes from the area of Homs from the era of the Roman and
Islam. A Special attention was focused on the analysis of lipids, which have the
properties of resisting the effect of the environment after it is absorbed in the
clay matrix. Lipids can be extracted with suitable solvents, either total
extraction, or after the treatment of the undisolved portion of the clay with
alkaline. Analysis using gas chromatography and gas chromatography - mass
spectrometery, revealed the existence of mono and di carboxylic acids,
saturated and unsaturated fatty acids, alkanes, and mono, di, and tri glycerides.
The measurement of the ratio C١٦/C١٨ gave the indication to the use of animal
fats in these pots.
Conditions for Gas chromatography (GC) equipped with Flame Ionization Detector (FID) were optimized in order to dtermine volatile N-nitrosamine in meat and meat products, using optima XLB (30m × 0.25 mm × 0.25µm) column. Results reveal that the metho
d has a low detection limit with repeatability and linearity and with average recovery ranging from 89% to 105.5% and accepted relative standard deviation
هدفَ البحث إلى كشف احتمال حدوث هجرة متعاكسة بين المواد المضافة إلى البولي إيثيلـين عـالي
الكثافة المستخدم في صناعة عبوات تعبئة زيت الزيتون البكر و الزيت المعبـأ، و قـد صـممت التجربـة
بالاعتماد على حبيبات البولي إيثيلين من جهة للحصول على أعلى سطح تم
اس ممكن بزيـت الزيتـون،
و باستخدام نوعين منها أحدها أبيض اللون و الثاني أحمر، كما درس تأثير كل من زمـن التمـاس بـين
الحبيبات و الزيت و زمن تخزين الزيت من جهة أخرى. و لتحديد ما يجري فعلاً عند تخـزين الزيـت فـي
العبوات البلاستيكية بأبسط الطرائق، درس كل من رقم الحموضة، و رقم البيروكسيد، و لزوجـة الزيـت،
و كشف وجود مركبات الدايينات المهاجرة على موجة امتصاص UV)232nm) ، فضلاً عن دراسة العـد
الكلي للأحياء الدقيقة (لكشف احتمال وجود مثبطات نمو)، و الاختبارات الحسية. كما قيست إمكانية حدوث
هجرة للزيت إلى حبيبات البولي إيثيلين.
A set of 72 samples were formalized by mixing pure olive oil with vegetable
oils: Corn, Soya bean, Sunflower, cotton by percentages of 5, 10, 20, 30 and 40
percet respectively. Specific extinction at wavelengths 232nm, 266nm, 270nm
and 274nm were
measured for three replicates of each sample by using
Spectroscopy technique in ultra violet range, ΔK value (alterative of variation of
the specific extinction at the wavelength of maximum absorption near 270 nm)
and R value (EB270nm / EB232nm) were calculated.
The results showed the possibility of using ΔK value to detect the
adulteration of Olive oil up to 6.5 ±0.004%, 4.4 ±0.004 %, 0.8 ±0.006% and
0.08±0.005% for Soya bean, Corn, Sunflower and cotton oil, respectively. While
these values at 270 nm were 5±0.048%, 5.8 ±0.048%, 1.1±0.077% and
2.6±0.053% in the same arrangement. The absorption value at wavelength
232nm did not show any sign in detecting the adulteration. According to R
value, the minimum detected percentages of adulteration were 20 and 10 for
Corn and Soya been oil, Cotton and Sunflower oil subsequently .
We recommend to use ΔK to detect the adulteration of Olive oil mixed with
low percentages of vegetable oil.
The objective of this research was to identify the potentials of Syrian olive
oil exports through studying the current situation of the Syrian olive oil in the
world and local markets and the most important factors effecting its
competitiveness ca
pabilities in the world markets. This study was built on
analyzing the primary data obtained from the delivered questionnaires,
searches lists and personal interviews with the exporting and manufacturing
companies (30 companies) of Syrian olive oil. Some of the economic indicators
were calculated to determine the competiveness status in the import markets.
Results indicated that the Syrian olive oil exports had suffered from low
competitiveness indicators of production which was 0.12 in the most important
import markets for the studied period. In addition, the increased pricing levels
compared with other competitors in the same markets had reached an average
of 3083.98 dollars per ton representing 106% of world export price, high
production costs, the reduction of the market penetration rate related to Syrian
olive oil exports in the most important markets amounted to about 0.245 during
the second period of the study. The low value of the dependence on export
indicator compared with the competitive countries where Syria occupied the
seventh place .This means that Syria doesn’t have a good export efficiency, lack
of marketing researches on the foreign markets, the absence of promotional
programs the restrictions applied by the European Union on the exports of
Syrian olive oil, lack of access to all distribution outlets due to the dependence
of the exported companies on the exclusive agents in the process of distribution
and marketing. The results had recommended that the establishment of a
comprehensive database and accurate studies is very necessary for the Syrian
exported products, in addition to detailed studies about the major and
promising markets to Syrian olive oil exports, iImproving the Syrian business
environment to encourage the foreign direct investment to support the
competitiveness of Syrian olive oil exports.
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