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Ben Hmida R, Gargouri B, Chtourou F, Sevim D, Bouaziz M. Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04002-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03964-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Hmida RB, Gargouri B, Bouaziz M. Chemical Changes Occur in Extra-Virgin Olive Oil during Fruits Ripeness of Zalmati Cultivar Planted in Warm Desert Climate. J Oleo Sci 2022; 71:469-479. [DOI: 10.5650/jos.ess21342] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Rania Ben Hmida
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax
| | - Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax
| | - Mohamed Bouaziz
- Institut supérieur de Biotechnologie de Sfax, Université de Sfax
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Effects of Fruit Maturity Stages on GC-FID Fatty Acid Profiles, Phenolic Contents, and Biological Activities of Eucalyptus marginata L. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5546969] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the impact of development stages of Eucalyptus marginata’s fruits on the fatty acid composition as well as on phenolic, flavonoid, and tannin contents of oils. Taking into account fruit maturity stages, vegetable oils have been evaluated for their biological potentials. Fatty acid profiles were quantified using gas chromatography (GC) coupled to a flame ionization detector (FID). The fatty acid profiles of oils obtained from mature fruits showed highest linoleic acid content (49.21%) and Z-vaccenic (C18:1n-7) + oleic (C18:1n-9) acids (22.40%) and a low content of linolenic acid (C18:3) (1.59%). On the other hand, the major saturated fatty acid compound found in the oil of immature Eucalyptus marginata fruits was palmitic acid (C16:0) with about 27%. Based on the Folin–Ciocalteau method, the obtained results revealed a significant difference in the contents of total polyphenols, flavonoids, and tannins according to the stage of fruit maturity (
). Furthermore, the detected antimicrobial potentials were related to the fruit maturity stage. While both veg\etable oils extracted from mature and immature Eucalyptus marginata fruits exhibited notable antibacterial activities against the species Staphylococcus aureus, Enterococcus faecalis, Serratia marcescens, and Escherichia coli, only the oils extracted from immature fruits exhibited an antifungal activity against Candida parapsilosis.
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Wang Y, Yu L, Zhao A, Karrar E, Zhang H, Jin Q, Wu G, Yang X, Chen L, Wang X. Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12449] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Anni Zhao
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Emad Karrar
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China
| | - Li Chen
- Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
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