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Register a new userThe effects of extraction methods on major fatty acid composition, antioxidant content and sensory quality in Dan virgin olive oils produced in Syria
تأثير طرائق استخلاص زيت الزيتون من الصنف دان المنتج في سورية في محتواه من الحموض الدهنية و بعض مضادات الأكسدة و صفاته الحسية
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تمت من خلال هذا البحث دراسة تأثير نوعين من طرائق استخلاص زيت الزيتون للصنف دان المنتج في سورية (نظام التثفيل بالطرد المركزي و نظام الضغط بالمكابس الحديثة) في تركيبه الكيميائي و صفاته الحسية. إن نتائج التحليل الكيميائي لتأثير هاتين الطريقتين بينت بوضوح وجود فروقات معنوية على مستوى ( P≥ 0.05 ) في عدد محدود من معايير الجودة للزيت المنتج و بشكل خاص في محتوى هذا الزيت من مضادات الأكسدة (مركبات الفينول الكلية و مركبات الأورثو ثنائي الفينول) و من ثم في مدى ثباتيته تجاه عوامل الأكسدة المختلفة. كما تؤكد هذه النتائج تأثر الصفات الحسية لعينات زيت الزيتون للصنف دان بطريقة الاستخلاص المتبعة.
This paper describes a study of the influence of extraction system (centrifugation and pressure system) on the chemical composition and sensory quality of Dan virgin olive oils produced in Syria. Analysis of the effect of the extraction system on the values of analytical determination revealed statistically significant differences (P≤0.05) in a few parameters only, mainly in antioxidant content and oxidative stability. The results appear to confirm the influence of the extraction system on the quality of Dan virgin olive oils.
References used
Alamo, R. M.; Fregapane, G, Aranda, F., Gomez-Alonso, s and Salvador, M.D (2004). Sterol and alcohol composition of Cornicabra virgin olive oil: the campesteral content exceeds he upper limit of 4% established by EU regulations, Food chem.., V. 84, Iss.4. P. 533-537
Amalric, C., Sallanon, H., Monnet, F., Hitmi, A. and Coudret, A (1999). Gas exchange and chlorophyll fluorescence in symbiotic and non-symbiotic ryegrass under water stress. Photosynthetica 37(1) : 107-112
Andrikopoulos, N.K., Antonopoulon, S. and Kaliora, A.C. (2002). Oleuropein inhibits LDL oxidation induced by cooking oil frying by-products and platelet aggregation induced by platelet – Activating Factor, Lebensmittel wissenschaft and Technologie, V. 35, ISS.6, P. 479-484
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نفذت هذه الرسالة خلال موسم قطاف الزيتون 2009/2010 على صنف الزيتون الصوراني المزروع في ادلب وتم اختيار موقع واحد يصم 120 شجرة متجانسة لعمر حوالي 35 سنة .
Thirteen phenotypes of cultivated wild olive were selected during 2007- 2008
from four orchards in Mesiaf region, to study oil percentage and fatty acids
contents in these types for choosing types for oil production, in order to
propagate and cons
erve them in a germplasm, and then to be cultivated
because they have adapted to local climate in this region. The results were
analyzed statistically by using Gen-State program to calculate least significant
differences between values. The results confirmed the high biodiversity in these
studied types, and they were classified into five groups according to their oil
percentage and contents of oleic acid. The oil percentage ranged from 3.9 to
27.3 %, and the fatty acids had significant differences between them, the oleic
acid was in olive oil between 56.7 and 75.5%. The types P1-1 and p1-3 showed
the best results for producing oil.
The research aims to Study the fatty acids composition of each of (Rapeseed-
Borage-Soya bean) Oil Syrian Gas Chromatography-invasive manner, and compare the
results with global studies of the same studied oils, and shed light on both the Syrian
o
ils(Rapeseed- Borage) to be used as substitutes or mixtures of health benefit or as a drug.
the study showed that the importance of the oil lies in the amount of the percentages of
unsaturated fatty acids UFA and Polyunsaturated fatty acids PUFA and Monounsaturated
fatty acids MUFA, with the highest values in the UFA installation Syrian oils to Rapeseed
oil < Borage oil < Soya bean oil, search results compared Rapeseed oil and improved
processor and the highest percentage of genetically MUFA also showed the back of Syrian
oil Borage percentage of MUFA less, but The best percentage of PUFA clear appeared in
the oil Borage.
The experiment was conducted on 24 brown laying hens at 30
weeks old and were randomly assigned to four groups, each
consisting of six laying hens and put in individual cages stacked in
accordance with the battery system in the unit of poultry fee
d at the
Faculty of Veterinary Medicine, University of Hama, in order to
study the effect of different types of oil and fat on performance,
apparent and true metabolizable energy, and apparent and true fats
digestibility.
Four varieties of Safflower seeds grown in Syria in the spring and winter of
2011 were selected.
The Safflower oil was separated from those seeds by extraction using
petroleum ether, and determined the percentage of oil in all studied samples,
th
e proportion of oil ranged from 23.5 to 28.2 % in the winter planting period
and 28.5 to 30.3 % in the spring planting period.
The extracted oils were esterficated for the Gas chromatographic analysis
in order to show the effect of planting period change in the content of fatty
acids. It turns out that the most abundant fatty acid is an Linoleic acid (C18:2)
followed by oleic acid in all items except item N7 grown in the spring which
have convergent rate.
It also shows an increase in the content of (C16:0 and C18:0 and C18:1) and a
decrease in (C18:2) with a change in the period of planting from spring to winter,
except item N7, which showed a decrease in content of (C18:1) and increase in its
content of (C16:0 and C18:0 and C18:2), which led to a change in the iodine value
and all the wintry categories have become half dry oils.
The results indicate that planting period can be an effective major factor in
the quality of oil and fatty acids within its composition, so the ideal period of
planting is very important.
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