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Cherif AO, Aderrabba M, Moussa F, Ben Messaouda M. Fatty acids profile in three cultivars of Tunisian apricot oilseeds ( Prunus armeniaca L.): impact of maturity. Nat Prod Res 2024:1-17. [PMID: 38329076 DOI: 10.1080/14786419.2024.2309659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 01/19/2024] [Indexed: 02/09/2024]
Abstract
Profiling's of oil yield and fatty acid were monitored during maturation of three different accession of Tunisian apricots (AprB, AprC and AprO) among different days after flowering (DAF) and grown in two different geographical regions of Tunisia. The first results show that a quick distribution started in immature oilseeds apricot and continued until their full maturity. Nine fatty acids were identified in apricot oilseeds such as palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, gadoleic and margaric acids. Palmitic, oleic and linoleic acids were determined as major fatty acids in apricot oil varieties. Interestingly, the content of each fatty acid in the three accessions of apricot varied significantly (p < 0.05) during seeds development and especially in wild apricot AprB. PCA analysis in AprB demonstrate that at the time-date of 41 DAF, the production of fatty acids is in its maximum and could have numerous future therapeutics applications.
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Affiliation(s)
- Aicha O Cherif
- Institut Supérieur des Sciences Infirmières de Tunis, University of Tunis El Manar, Tunis, Tunisia
- Molécules et Applications, University of Carthage, IPEST, Laboratoire Matériaux, La Marsa, Tunisia
| | - Manef Aderrabba
- Molécules et Applications, University of Carthage, IPEST, Laboratoire Matériaux, La Marsa, Tunisia
| | - Fathi Moussa
- IUT d'Orsay, plateau de Moulon, Laboratoire d'Etude des Techniques et Instruments d'Analyse Moléculaire, Orsay, France
| | - Mhamed Ben Messaouda
- Molécules et Applications, University of Carthage, IPEST, Laboratoire Matériaux, La Marsa, Tunisia
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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Cherif AO, Messaouda MB, Person MD, Abderrabba M, Moussa F. Triacylglycerols Profiles Established by UHPLC-ESI-MS in Developing Sweet, Semi-sweet and Bitter Seeds from Tunisian Oilseeds Apricot (Prunus armeniaca L.). J Oleo Sci 2020; 69:597-604. [PMID: 32493885 DOI: 10.5650/jos.ess19210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of the present research is to investigate the effect of three harvest date on the composition of apricot seed. Indeed, triacylglycerols (TAGs) content and composition were studied in developing Tunisian apricot varieties bitter (Bargoug), semi-sweet (Oud Rhayem) and sweet (Chechi Bazza) cultivars at intervals of early (14 DAP), mid phase (28 DAP) and full phase (55 DAP) of oil accumulation by UHPLC-ESI-MS method. Eleven molecular species of triacylglycerols were detected and identified as LLL, LLO, LLP, LOO, LLS/LOP, LPP, OOO, LOS, OOP, POP and OOS. At 14 DAP, LLO was the major TAGs molecular species with 35.4-52.6% (maximum reached in semi-sweet apricot). Others major TAGs were founded at lower content as LOO (17.5-40.3%) and OOO (5.7-12.7%). However, among maturity, three distinct profiles of TAGs molecular species were observed: bitter apricot was significantly richer in OOO molecular species than cultivars ones. However, semi-sweet and sweet cultivars were richer in LLO and LOO molecular species at different time-dates. These latter may provide a schedule for harvesting Tunisian apricot seeds with high quality of oil content.
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Affiliation(s)
- Aicha O Cherif
- Université of Carthage, Laboratory Materials, Molecules and Applications, IPEST.,University of Tunis El Manar, Higher Institute of Nursing Sciences of Tunis
| | | | - Marine De Person
- LETIAM, -Lip (Sys)², EA 7357, Univ Paris-Sud, Université Paris-Saclay, IUT d'Orsay
| | - Manef Abderrabba
- Université of Carthage, Laboratory Materials, Molecules and Applications, IPEST
| | - Fathi Moussa
- LETIAM, -Lip (Sys)², EA 7357, Univ Paris-Sud, Université Paris-Saclay, IUT d'Orsay
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Xu Z, Ye Z, Li Y, Li J, Liu Y. Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment. J Oleo Sci 2020; 69:573-584. [PMID: 32404548 DOI: 10.5650/jos.ess19307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
For the controversy still existed about the oxidation stability of the high oleic oils compared with palm oil (PO), this study was aimed to explore the possible reason causing the controversies. Total polar compounds (TPC) was used to evaluate the oxidation stability of oils. Results showed there exist two kinds of lineal changes about the content of total polar compounds (TPC) in each oil, which were closely linked with the fatty acid composition and the tocochromanols content. The possible influence of the initial quality of oils also should be considered. The TPC of high oleic peanut oil (HOPO), high oleic sunflower oil (HOSO), high oleic rapeseed oil (HORO) and PO increased slowly at the initial period mainly owing to the antioxidation of tocochromanols, then sharply after 24, 48, 36 and 72 h respectively, when tocochromanols in each oil almost reduced below the detection limit. After that, the major factor would be fatty acids, particularly PUFA. It showed that the major tocochromanols in different oils (e.g. α, γ-tocotrienols in PO, α, γ-tocopherols in HORO and HOPO, and α-tocopherols in HOSO), could impose the main effects of inhibiting the TPC generation in the initial thermal treatment. The TPC in HORO significantly increased after 84 hours of heat process, which might be caused by the higher content of the polyunsaturated fatty acids (PUFA) (i.e. C18:2 and C18:3). However, the content of the saturated fatty acid (SFA) did not show statistically significant change during the thermal treatment.
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Affiliation(s)
- Ziyang Xu
- School of Food Science and Technology, Jiangnan University
| | - Zhan Ye
- School of Food Science and Technology, Jiangnan University
| | - Youdong Li
- School of Food Science and Technology, Jiangnan University
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University.,State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University.,State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University
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Ben Arfa K, de Person M, Hmida D, Bleton J, Boukhchina S, Tchapla A, Héron S, Moussa F. UHPLC-APCI-MS Profiling of Triacylglycerols in Vegetable Oils—Application to the Analysis of Four North African Sesame Seed Varieties. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0851-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Zhang Q, Qin W, Li M, Shen Q, Saleh AS. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12147] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Wen Qin
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Meiliang Li
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Qun Shen
- Natl. Engineering and Technology Research Center for Fruits and Vegetables; College of Food Science and Nutritional Engineering, China Agricultural Univ.; Beijing 100083 China
| | - Ahmed S.M. Saleh
- Dept. of Food Science and Technology; Faculty of Agriculture, Assiut Univ.; Assiut 71526 Egypt
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Triacylglycerol Composition Profiling and Comparison of High-Oleic and Normal Peanut Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-014-2580-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bataglion GA, da Silva FM, Santos JM, dos Santos FN, Barcia MT, de Lourenço CC, Salvador MJ, Godoy HT, Eberlin MN, Koolen HH. Comprehensive characterization of lipids from Amazonian vegetable oils by mass spectrometry techniques. Food Res Int 2014; 64:472-481. [DOI: 10.1016/j.foodres.2014.07.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 06/30/2014] [Accepted: 07/20/2014] [Indexed: 11/25/2022]
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