Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach.

The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis.

Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation.

The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin , modeling their tendency during a real storage.

Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation.

Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols.

Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols.

Sacha inchi oil (SIO) is one of the largest vegetable oil exports in Peru, used for consumption, in the food industry, cosmetics, and pharmaceuticals; it represents a significant economic income for producers. This study addresses the characterization and quantification of fatty acids, tocopherols, sterols, and alcohols of commercial Sacha inchi oils from Peru. Some of the SIO samples received had a high substance consistency, while others differed in the compounds studied.

Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method.

The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.

A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study.

The relations between dietary habits and serum lipids have been firmly established in adults. In children, this relation has been less extensively studied. We have assessed the relations between dietary components, including the different types of fatty acids (saturated, polyunsaturated and monounsaturated) and serum lipids and apolipoproteins in a group of 673 6-year-old children of the town of Rivas-Vaciamadrid, Spain.

Lipoprotein(a) and cardiovascular risk factors in a cohort of 6-year-old children. The Rivas-Vaciamadrid Study.

Unlabelled: We have studied the distribution of lipoprotein(a) (Lp(a)) and its relation to lipid profiles and a family history of cardiovascular disease in grandparents in a cohort of 673 6-year-old Spanish children. Lp(a) levels were highly skewed, showed no differences between sexes and had no relevant relations with anthropometric variables. When compared with children without a family history of stroke, children with a family history of this disorder showed significantly higher levels of Lp(a) (median 13 mg/dl, range 2-110 mg/dl versus 9 mg/dl, range 2-120 mg/dl, P=0.