Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species

W. M. Al-Rousan; R. Y. Ajo; K. M. Al-Ismail; A. Attlee; R. R. Shaker; T. M. Osaili

doi:10.3989/gya.023313

Autores/as

W. M. Al-Rousan Department of Applied Science, Al-Huson University College, Al-Balqa’ Applied University
R. Y. Ajo Department of Applied Science, Al-Huson University College, Al-Balqa’ Applied University
K. M. Al-Ismail Faculty of Agriculture, University of Jordan
A. Attlee Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah
R. R. Shaker Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology
T. M. Osaili Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology

DOI:

https://doi.org/10.3989/gya.023313

Palabras clave:

Aceite de bellota, Compuestos fenólicos, Esteroles, Perfil de ácidos grasos, Quercus spp., Tocoferoles

Resumen

El presente estudio tuvo como objetivo identificar la composición de aceites de bellota de tres especies del grupo del roble blanco del Mediterráneo, Quercus Aegilops (QA), Quercus infectoria (QI) y Quercus calliprinus (QC). Las muestras fueron evaluadas por el contenido de aceite, parámetros físico-químicos del aceite, perfil de ácidos grasos, tocoferoles, compuestos fenólicos y esteroles. El contenido de aceite, expresado en peso seco encontrado fue de 3,40 a 7,51%. Las constantes físico-químicas fueron: densidad 0,912-0,922, índice de refracción 1,4529 a 1,4645, extinción específica a 232 nm 2,497-2,536 y a 270 nm 1,495-2,037, índice de yodo 75,2-87,6, e índice de saponificación 192,6- 219,4. Las composiciones de ácidos grasos se determinaron por GC como ésteres metilicos. Los ácidos grasos más abundantes fueron oleico 53,3-56,1%, linoleico 21,3-23,4%, palmítico 17,8^-18,7%, linolénico 1.5^-1.6% y esteárico 1,02- 1,60%. El contenido de tocoferoles fue alto: 1440^-1783 mg kg–1, constituyendo el γ-tocoferol entre el 84-91% de los tocoferoles totales. Los compuestos fenólicos estaban presentes en cantidades notables en las tres especies 84^-109 mg de ácido gálico kg–1 aceite. El contenido total de esteroles fue de 2040-2480 mg kg–1 de aceite, siendo el β-sitosterol el componente principal que comprende de 77,2-84,6%, seguido de la Δ⁵-avenasterol 5.8^-11.4, campesterol 3.6-4.5%, y estigmasterol 2.6-3.8%.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Al-Jassim R, Ereifej K, Shibli R, Abudabos A. 1988. Utilization of concentrated diets containing acorns (Quercus aegilops and Quercus coccifera) and urea by growing Awassi lambs. Small Ruminant Res. 29, 289-293. http://dx.doi.org/10.1016/S0921-4488(97)00124-7

Andrewes P, Busch J L H C, De Joode T, Groenewegen A, Alexandre H. 2003. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxyligstroside aglycon as a key contributor to pungency. J. Agric. Food Chem. 51, 1415-1420. http://dx.doi.org/10.1021/jf026042j PMid:12590491

AOAC (1995). Official methods of analysis of the Association of Official Analytical Chemists (16th ed.). Gaithersburg, MD: AOAC International.

Bainbridge D. 1986. Use of acorns for food in California: past, present, future. Multiple-use management of California's hardwoods Symposium, November 12-14, San Luis Obispo, California.

Bernardo-Gil M, Lopes I, Casquilho M, Ribeiro M, Mercedes M, Empis J. 2007. Supercritical carbon dioxide extraction of acorn oil. J. Supercritical Fluids 40, 344-348. http://dx.doi.org/10.1016/j.supflu.2006.07.026

Bouderoua K, Selselet-Attou G. 2003. Fatty acid composition of abdominal adipose tissue in broilers fed green-oak (Quercus ilex), cork oak acorn (Quercus Suber L.) based diets. Anim. Res. 52, 377-382. http://dx.doi.org/10.1051/animres:2003027

Duel H J. 1951. The Lipids: Their Chemistry and Biochemistry. 1:53-57.

Frega N, Bocci F, Lercker G. 1992. Direct gas chromatographic analysis of the unsaponifiable fraction of different oils, by using a polar capillary column. J. Am. Oil Chem. Soc. 69, 447-450. http://dx.doi.org/10.1007/BF02540946

Garcia-Llatas G, Rodriguez-Estrada M. 2011. Current and new insight phytosterol oxides in plant sterolenriched food. Chem. Phys. Lipids 164, 607-624. http://dx.doi.org/10.1016/j.chemphyslip.2011.06.005 PMid:21699886

García-Mesa J A, Luque de Castro M D, Valcárcel M. 1992. Direct automatic determination of bitterness in virgin olive oil by use of a flow injection-sorbent extraction system. Anal. Chim. Acta 261, 367-374. http://dx.doi.org/10.1016/0003-2670(92)80215-S

García Teresa R, Buron Arias I. 1977. Estudio comparativo de las propiedades quimicas y fisicoquimicas del aceite de bellota y de otros aceites comestibles. In: Anales del Instituto Nacional de Investigaciones Agrárias (INIA): Tecnologia Agraria. 4, 123-148.

Gutfinger T. 1981. Polyphenols in olive oils, J. Am. Oil Chem. Soc. 58, 966-968. http://dx.doi.org/10.1007/BF02659771

Hedrick U. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agric. Exp. Station, 20. Albany, NY.

Horrobin D, Manku M. 1983. How do polyunsaturated fatty acids lower plasma cholesterol levels? Lipids. 18, 558–562. http://dx.doi.org/10.1007/BF02535397 PMid:6312241

IOOC, International Olive Oil Council 2003. Trade standard applying to olive oil and olive-pomace oil. COI/ T.15/NC no. 2/Rev. 2, Madrid, Spain.

IUPAC 1995. Standard methods for the analysis of oils, fats and derivatives, 6th edn (method II. D. 19). Pergamon Press, Oxford, pp 96-102.

Jacknis I. 2004. Food in California Indian Culture, Hearst Museum Publications, Berkeley, CA.

Katsanidis E, Addis P. 1999. Novel HPLC analysis of tocopherols, tocotrienols and cholesterol in tissue. Free Radical Bio Med. 27, 1137-1140. http://dx.doi.org/10.1016/S0891-5849(99)00205-1

Kiritsakis A K, Lenart E B, Willet W C, Hernandez R J. 1998. Olive Oil from the Tree to the Table, 2nd edition, Food & Nutrition Press, INC. Trumbull, Connecticut, 06611. USA. PP. 123.

León-Camacho M, Viera-Alcaidea I, Vicario I. 2004. Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study, J. Am. Oil Chem. Soc. 81, 447-453. http://dx.doi.org/10.1007/s11746-004-0921-8

León-Camacho M, Garcia-González DL, Aparicio R, 2001. A detailed and comprehensive study of amaranth (Amaranthus cruentusL.) oil fatty profile. Eur. Food Res. Technol. 213, 349-355. http://dx.doi.org/10.1007/s002170100340

Lopes I, Bernardo-Gil M. 2005. Characterisation of acorn oils extracted by hexane and by supercritical carbon dioxide, Eur. J. Lipid Sci. Technol. 107, 12-19. http://dx.doi.org/10.1002/ejlt.200401039

M'Hrit O, Benzyane M, Varrela MC Le chene-Liège au 1998. Maroc: Stratégie de Conservation et d'Amélioration. Ann Rech For Maroc (Special Issue): 127-144.

Mamedova, M E, Aslanov S M, Mirzoev O G. 1993. Chemical composition of the acorns of Quercus Castneifolia. Chem. Nat. Compd. 29, 609-610. http://dx.doi.org/10.1007/BF00630588

MoA, Ministry of Agriculture. 2003. "National Strategy for Agricultural Development". Amman, Jordan.

Nowar M, Al-Shawabkeh K Nissour H. 1994. Evaluation of Oak Acorn (Quercus coccifera) as Untraditional Energy Feedstuff for Complete Substitution of Corn Grains in Fattening Rabbit Ration. In: Rabbit Production in Hot Climates, Baselga, M. and I.F.M. Marai (Eds.), Zaragoza: CIHEAM-IAMZ: International Conference of Rabbit Production in Hot Climates, 1994/09/06-08, Cairo (Egypt), pp: 177-182.

Ofcarcik RP, Burns EE, Teer JG. 1971. Acorns for Human Food. Food Ind. Journal, 4,18

Özcan T. 2007. Characterization of Turkish Quercus L. Taxa Based on Fatty Acid Compositions of the Acorns. J. Am. Oil Chem. Soc. 84, 653-662. http://dx.doi.org/10.1007/s11746-007-1087-8

Özcan T. 2006. Total protein and amino acid compositions in the acorns of Turkish Quercus L. taxa. Genet. Resour. Crop. Ev. 53, 419-429. http://dx.doi.org/10.1007/s10722-004-1337-7

Özcan T, Gu.lr.z B. 2005. Some Elemental Concentrations in the Acorns of Turkish Quercus L. (Fagaceae) Taxa. Pak. J. Bot. 37, 361-371.

Rababah T, Ereifej K, Al-Mahasneh M., Alhamad M., Alrababah M., and Al-u'datt M. 2008. The Physicochemical Composition of Acorns for Two Mediterranean Quercus Species, Jordan J. Agric. Sci. 4, 131-137.

Rakic´ S, Petrovic´ S, Kukic´ J, Jadranin M, Tesˇevic´ V, Povrenovic´ D, Šiler-Marinkovic S. 2007. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chem. 104, 830-834. http://dx.doi.org/10.1016/j.foodchem.2007.01.025

Smith J. 1950. Tree Crops: a permanent Agriculture, old Greenwich. Connecticut Devin-Adair, Co.

Sonntag N. 1979. Composition and Characteristics of Individual Fats and Oils, in Swern D. (Ed.) Bailey's Industrial Oil and Fat Products, 4th ed. John Wiley & Sons, New York, Vol. 1, pp. 289-478.