Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market

Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and retailed in the Brazilian region of Minas Gerais, were chemically characterized. Specifically, for each type of oil, the...

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Vydáno v:Food research international Ročník 109; s. 517 - 525
Hlavní autoři: Cicero, Nicola, Albergamo, Ambrogina, Salvo, Andrea, Bua, Giuseppe Daniel, Bartolomeo, Giovanni, Mangano, Valentina, Rotondo, Archimede, Di Stefano, Vita, Di Bella, Giuseppa, Dugo, Giacomo
Médium: Journal Article
Jazyk:angličtina
Vydáno: Canada Elsevier Ltd 01.07.2018
Témata:
antioxidants
avocados
Brazil
Brazil nuts
canola
Caryocar brasiliense
Chemical characterization
coconut oil
coconuts
Cold-pressing
copper
dodecanoic acid
fatty acid composition
Fatty acids
ferulic acid
Fruit/nut oils
fruits
gas chromatography
iron
Macadamia
manganese
markets
Minerals
oleic acid
olive oil
olives
Polyphenols
polyunsaturated fatty acids
Seed oils
seeds
Squalene
Brazil
HDL
LDL
MRL
Seed oils
Fruit/nut oils
Polyphenols
Squalene
HSD
Cold-pressing
Minerals
Fatty acids
Chemical characterization
ISSN:0963-9969, 1873-7145, 1873-7145
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Shrnutí:Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and retailed in the Brazilian region of Minas Gerais, were chemically characterized. Specifically, for each type of oil, the fatty acid composition was elucidated by GC-FID, the contents of selected polyphenols and squalene were determined respectively by UHPLC-MS and UHPLC-PDA, whereas minerals were explored by means of ICP-MS. Olive oil was confirmed to have the highest MUFA content due to a valuable level of oleic acid, while oils from grapeseed, Brazil nut and canola were marked by nutritionally important PUFA levels. The highest SFA content found in coconut oil was mainly due to the high levels of lauric acid, known for its advantageous HDL-raising effects. As for polyphenols, gourmet oils from palm, coconut and canola showed higher levels of phenolic acids (e.g. p-hydroxybenzoic, ferulic, syringic, acids) than olive oil, which was though characterized by peculiar antioxidants, such as tyrosol and hydroxytyrosol. Also, olive oil had the highest amount of squalene, followed by the oil from Brazil nut. Finally, all the investigated oils had very low levels (order of μg/kg) of pro-oxidant elements, such as Cu, Fe and Mn. Overall, these findings may fill the gaps still present in literature on certain compositional aspects of commercially available gourmet oils. [Display omitted] •Specialty extra virgin oils are increasingly appreciated in the oil scenery.•Nine cold pressed extra virgin oils from nuts, fruits, and seeds were considered.•Different compositional traits were investigated by highly performing instruments.•Minor oil chemistry was deepened and possible effects of cold processing were argued.•The present study may be of practical relevance to oil consumers.
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ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2018.04.064