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Official control methods to detect olive oil (OO) adulteration fail to provide satisfactory consumer protection. Thus, faster and more sensitive screening tools are needed to increase their effectiveness. Here, the official method for adulterant detection in OO was compared with three untargeted screening methods based on triacylglycerol analysis using high-throughput (FIA-HESI-HRMS; HT-GC-MS; HPLC-RID) and pattern recognition techniques (PLS-DA). They were assayed on a set of genuine and adulterated samples with a high natural variability (n = 143). The sensitivity of the official method was 1 for high linoleic (HL) blends at ≥2 % but only 0.39 for high oleic (HO) blends at ≥5 %, while specificity was 0.96. The sensitivity of the screening methods in external validation was 0.90-0.99 for the detection of HL and 0.82-0.88 for HO blends. Among them, HT-GC-MS offered the highest sensitivity (0.94) and specificity (0.76), proving to be the most suitable screening tool for OO authentication.

The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF (n = 20) and G (n = 14) sliced white sandwich bread of commercial brands most frequently consumed in Spain were collected. The fatty acid (FA) composition and the contents of sodium, fat, cholesterol and phytosterols were determined. Sodium, fat and cholesterol contents were significantly higher in GF bread. The FA composition also differed, while G breads declared in most instances the use of sunflower oil as fat ingredient and presented a higher polyunsaturated FA percentage; GF breads declared a wide variety of fats and oils as ingredients (coconut, palm, olive, sunflower, etc.) which was reflected in their FA profile. Cholesterol content was higher in GF bread because five samples declared the use of whole egg, while G samples did not include any egg product in their formulas. Phytosterol content was higher in G bread but its variability was greater in GF bread. In conclusion, nutritional quality of GF bread varied depending on the ingredients used and might be lower than that of G bread. However, these differences in composition could be reduced or eliminated through changes in the formulation of GF bread. Moreover, the comparison of the results obtained in our laboratory for fat and salt content with the declared contents on the labels showed a much higher deviation for GF samples and it can be concluded that the quality of the nutritional information declared was lower in GF samples. Electronic supplementary material The online version of this article (10.1007/s11130-020-00828-w) contains supplementary material, which is available to authorized users.

According to the last report from the European Union (EU) Food Fraud Network, olive oil tops the list of the most notified products. Current EU regulation states geographical origin as mandatory for virgin olive oils, even though an official analytical method is still lacking. Verifying the compliance of label-declared EU oils should be addressed with the highest priority level. Hence, the present work tackles this issue by developing a classification model (PLS-DA) based on the sesquiterpene hydrocarbon fingerprint of 400 samples obtained by HS-SPME-GC-MS to discriminate between EU and non-EU olive oils, obtaining an 89.6% of correct classification for the external validation (three iterations), with a sensitivity of 0.81 and a specificity of 0.95. Subsequently, multi-class discrimination models for EU and non-EU countries were developed and externally validated (with three different validation sets) with successful results (average of 92.2% of correct classification for EU and 96.0% for non-EU countries). Keywords: Authenticity; Fingerprint; Geographical origin; PLS-DA; SPME-GC-MS; Sesquiterpene hydrocarbons; Virgin Olive Oil.

During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of applying modified atmospheres and low temperatures (refrigeration and freezing) on the quality of 4 PEVOO for 24 months. Also, the effect of two freezing methods was studied (in the freezer at − 20 °C and in a bath of liquid nitrogen), along with the impact of freezing on the quality of the oils after thawing and storing at room temperature. Official quality parameters, organoleptic assessment, phenolic compounds, volatile compounds and oxidative stability index were measured periodically. While no significant effect of headspace composition was found, the oils stored at − 20 °C maintained their initial quality better than the oils stored at room temperature. Physicochemical quality parameters remained unchanged throughout the 24 months at − 20 °C. Polar phenolic and volatile compounds associated with green and fruity aromas were better preserved at − 20 °C, which translated into a minimum change in the sensory profile of the oils. While no significant difference was observed regarding oxidative parameters, freezing at − 20 °C maintained the initial volatile and sensory profile of the oils better than freezing with liquid nitrogen. Lastly, quality of thawed oils showed no significant differences compared to control oils during storage at room temperature. In conclusion, storage at − 20 °C maintains the quality of PEVOO, especially their sensory profile, and does not compromise their quality after thawing.

This study was conducted to evaluate the effects of dietary free fatty acid (FFA) content and degree of fat saturation on production performance, lipid and calcium digestibility, and intestinal function of laying hens. For a 15-week period, a total of 144 laying hens (19 weeks old) were randomly assigned to 8 dietary treatments, which were obtained by gradually replacing crude soybean oil with soybean acid oil (AO), or crude palm oil with palm fatty acid distillate (FAD). Thus, there were 4 soybean and 4 palm diets with 6% added fat varying in their FFA percentage (10%, 20%, 30%, and 45%), following a 2 × 4 factorial design. Each treatment included 6 replicates with 3 birds per replicate. Average daily feed intake and final body weight were significantly higher in palm diets (P < 0.001), while no differences were found in egg mass and feed conversion ratio. Higher levels of FFA in soybean diets resulted in lower egg production and higher egg weight (linear, P < 0.01). Regarding the degree of fat saturation, hens fed soybean diets presented higher digestibility of ether extract (EE), fatty acids, and calcium than palm diets (P < 0.001). The dietary FFA percentage negatively affected the digestibility of EE and calcium (P < 0.01), while having little effect on FA digestibility. There was a significant interaction in the AME; lower values were reported in soybean diets as the dietary FFA percentage increased (linear, P < 0.01), whereas palm diets remained unaffected. The experimental diets had little effect on gastrointestinal weight and length. However, the jejunum of soybean diets showed higher villus height and higher villus height-to-crypt depth ratio than palm diets (P < 0.05), and the dietary FFA percentage increased the crypt depth and decreased the villus height-to-crypt depth ratio (linear, P < 0.05). It was concluded that varying dietary FFA content did not affect fat utilization as much as the degree of saturation did, supporting the use of AO and FAD as alternative fat ingredients.

Unlike other food products, virgin olive oil must undergo an organoleptic assessment that is currently based on a trained human panel, which presents drawbacks that might affect the efficiency and robustness. Therefore, disposing of instrumental methods that could serve as screening tools to support sensory panels is of paramount importance. The present work aimed to explore excitation-emission fluorescence spectroscopy (EEFS) to predict bitterness and pungency, since both attributes are related with fluorophore compounds, such as polar phenols. Bitterness and pungency intensities of 250 samples were provided by an official sensory panel and used to build and compare partial least squares regressions (PLSR) with the excitation-emission matrix. Both PARAFAC scores and two-way unfolded data led to successful PLSR. The most relevant PARAFAC scores agreed with virgin olive oil phenolic spectra, evidencing that EEFS would be the fit-for-purpose screening tool to support the sensory panel. info:eu-repo/semantics/publishedVersion

Este artículo se encuentra disponible en la siguiente URL: https://www.sciencedirect.com/science/article/pii/S0032579119480139?via%3Dihub#! The aim of the present study is to assess the effect of the dietary free fatty acid (FFA) content and dietary fat saturation degree on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broiler chickens. The 8 experimental diets resulted from replacing crude soybean oil with soybean acid oil from chemical refining, or crude palm oil with palm FA distillate from physical refining. Thus, there were 4 soybean and 4 palm diets with 6% added fat varying in their FFA% (5, 15, 35, and 50%). Samples of digestive content (gizzard, duodenum, jejunum, and ileum) and excreta were collected at 14 D for the determination of the FA digestibility and lipid-class content. The total FA digestibility coefficients reported for the chickens fed S diets in the jejunum, ileum, and excreta were higher than for those fed P diets (P ≤ 0.02). The general greater digestibility of the unsaturated diets was mainly explained by a higher contribution of the ileum to the absorption of saturated FA. The dietary FFA content mainly affected the FA absorption process. The diets with 50% FFA presented lower saturated FA digestibility coefficients in the jejunum and ileum (P ≤ 0.03), and higher content of FFA in the ileum and excreta (P ≤ 0.014), in comparison to the diets with 5% FFA. The 15% FFA diets were not different from the 5% FFA diets, regarding the saturated FA digestibility in the jejunum and excreta, and the FFA content in the ileum and excreta. It was concluded that unsaturated diets with moderate content of dietary FFA (up to 15%) could be used in broiler-chicken starter diets, as they led to similar FA absorption and performance results to the diets with the lowest dietary FFA content. From the present study, it has also been concluded that dietary saturated FA content has a greater impact on FA absorption than the dietary FFA content has.

The aim of the present study is to evaluate the effect of the dietary fat saturation degree and age on the lipid class (TAG, DAG, MAG, and FFA) composition and fatty acid digestibility along the gastrointestinal tract (GIT) and excreta in broiler chickens. A total of 120 one-day-old female broiler chickens were randomly distributed in 2 dietary treatments (6 cages/treatment), which resulted from the supplementation of a basal diet with 6% of soybean oil or palm oil. Two digestibility balances were carried out at 14 and 35 d and fatty acid digestibility and lipid class composition were determined in the gizzard, duodenum, jejunum, ileum, and excreta. Along de GIT, both fatty acid digestibility and lipid class composition were influenced by the dietary fat source and the age of the chickens. The absorption of the unsaturated fat was more efficient and faster than it was for the saturated fat. The ability of adult chickens to absorb fat was higher than for young chickens. The results show that the duodenum is the main place of fat digestion (hydrolysis), and the jejunum the main place of fat absorption. The role of the ileum on fat absorption is very important, as it is the last segment of the GIT where the absorption of fatty acids has been described. Thus, it was the contribution of the ileum that was responsible for the higher fat utilization observed for animals fed the unsaturated diet than for those fed the saturated diet at 14 d, and it was also responsible for the improvement on the utilization of the saturated diet between 14 and 35 d. All the results suggest that the absorption of fatty acids is more limiting than is hydrolysis, because the main differences were observed in the jejunum and ileum, where the absorption of fatty acids takes place.

Nowadays, 144 Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) under the EU quality schemes correspond to extra virgin olive oil (EVOO). As endorsed by the EU Food Fraud Network, PDO/PGI EVOOs are particularly vulnerable to fraudulent practices because of their high economic value. For this reason, the present study aims to develop an instrumental tool to assess the compliance of EVOO with PDO label-declaration using a large sample set (n = 350). As a case study, PDOs from Catalonia were used. Therefore, discriminant analysis based on the sesquiterpene hydrocarbon fingerprint determined by HS-SPME-GC-MS achieved to correctly classify an average of 93.6% of samples among the four Catalan PDOs, leaving unassigned the 6% of the total sampling (external validation results for 3 iterations). On the other hand, the proposed strategy allowed discriminating each Catalan PDO from non-PDO samples produced in different geographical areas with an efficiency between 95% and 99%. info:eu-repo/semantics/publishedVersion

Virgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by the olive cultivar, the varietal authentication of VOOs is needed to protect consumers from misleading information. The present study aims to evaluate the suitability of sesquiterpene hydrocarbon (SH) fingerprint as VOO cultivar marker beyond geographical, agronomical and processing con ditions. The study was mainly focused on Mediterranean Arbequina oils. SH profile of more than 400 VOOs from 6 counties and 38 different cultivars and coupages was analysed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Partial Least Square-Discriminant Analysis (PLS-DA) classification models were built with the aligned chromatograms. A binary PLS-DA model was built to distinguish ‘Arbequina’ oils from those of other cultivars (non-‘Arbequina’ class) and it was externally validated. The results of the external validation showed a 95.1% of overall correct classification confirming the suitability of SH fingerprint as a screening method for the authentication of Arbequina VOO. Also, the discrimination capacity of SH fingerprinting to authenticate VOOs from other cultivars was preliminary explored and promising results were obtained. info:eu-repo/semantics/publishedVersion

Palm fatty acid distillate (PFAD) is a by-product of palm oil (P) refining. Its use in chicken diets is a way to reduce the cost of feed and the environmental impact. Its low unsaturated:saturated fatty acid ratio (UFA:SFA) and its high free fatty acid (FFA) level could be partially counteracted by its blending with soybean oil (S). The objective was to assess the effect of replacing S with different levels of PFAD on lipid-class content and fatty acid (FA) digestibility along the intestinal tract and in the excreta of 11 and 35-day-old broiler chickens. Five experimental diets were prepared by supplementing a basal diet with S (S6), PFAD (PA6), two blends of them (S4-PA2 and S2-PA4), or P (P6) at 6%. Replacing S with PFAD did not affect performance parameters (p &gt, 0.05) but negatively affected feed AME, FA digestibility, and FFA intestinal content (p &lt, 0.05), especially in starter chicks. Including PFAD delayed total FA (TFA) absorption (p &lt, 0.05) at 11 days, but at 35 days it did not affect the TFA absorption rate. The use of PFAD blended with S, when FFA ≤ 30% and UFA:SFA ≥ 2.6, led to adequate energy utilization in broiler grower-finisher diets.

In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis of a number of volatile compounds responsible for their aroma is of great importance. Herein, the data obtained from three laboratories that analyzed the same samples are presented with the view to develop an inter-laboratory validation study of a harmonized solid-phase micro-extraction coupled with gas-chromatography with flame ionized detector (SPME-GC-FID) method for determination of selected volatile compounds. In particular, quantification of the minimum number of key markers responsible for positive attributes (e.g. fruity) and sensory defects was investigated. Three quantification strategies were considered since they can have a notable impact on the effectiveness of the use of markers as well as on the robustness and simplicity of the method that is designed for control laboratories. A peer-validation study indicated repeatability with a mean relative standard deviation (RSD%) lower than 14% except for ethyl propanoate, 3-methyl-1-butanol, 1-octen-3-ol, and (E)-2-decenal. Linearity was satisfactory (R2 > 0.90) for all compounds when the calibration curves were corrected by the internal standard. Several critical issues were identified, such as high RSD% (>50%) in terms of reproducibility for ethyl propanoate, (E)-2-decenal, and possible improvements of the limits of detection (LODs) and quantitation (LOQs) of (E)-2-heptenal, (E,E)-2,4-hexadienal, and (E)-2-decenal. In particular, some compounds (ethyl propanoate, (E)-2-heptenal, 1-octen-3-ol, (E,E)-2,4-hexadienal, (E)-2-decenal and pentanoic acid) showed LOQs that were higher than the concentrations found in some samples. The discussion permitted improvement of the protocol towards the final version for an upcoming full validation process., This work was supported by the Horizon 2020 European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale”, which has received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690. The information expressed in this article reflects the authors’ views; the European Commission is not liable for the information contained herein. B. Quintanilla-Casas and A. Tres thanks the Spanish Ministry of Science, Innovation and Universities for a predoctoral (FPU16/01744) and a Ramón y Cajal (RYC-2017-23601) postdoctoral fellowship, respectively.

Podeu consultar les dades primàries associades a aquest article a: http://hdl.handle.net/2445/153597, The verification of the geographical origin of extra virgin (EVOO) and virgin olive oil (VOO) is crucial to protect consumers from misleading information. Despite the large number of studies performed, specific markers are still not available. The present study aims to evaluate sesquiterpene hydrocarbons (SHs) as markers of EVOO geographical origin and to compare the discrimination efficiency of targeted profiling and fingerprinting approaches. A prospective study was carried out on 82 EVOOs from seven countries, analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Classification models were developed by Partial Least Square-Discriminant Analysis (PLS-DA) and internally validated (leave 10%-out cross-validation). The percentage of correct classification was higher for the fingerprinting (100%) than for the profiling approach (45.5-100%). These results confirm the suitability of SHs as EVOO geographical markers and establish the fingerprinting as the most efficient approach for the treatment of SH analytical data with this purpose up to date.

3 Figuras.-- 4 Tablas, Fast and effective analytical screening tools providing new suitable authenticity markers and applicable to a large number of samples are required to efficiently control the global olive oil (OO) production, and allow the rapid detection of low levels of adulterants even with fatty acid composition similar to OO. The present study aims to develop authentication models for the comprehensive detection of illegal blends of OO with adulterants including different types of high linoleic (HL) and high oleic (HO) vegetable oils at low concentrations (2–10%) based on shotgun triacylglycerol (TAG) profile obtained by Flow Injection Analysis-Heated Electrospray Ionisation-High Resolution Mass Spectrometry (FIA-HESI-HRMS) at a large-scale experimental design. The sample set covers a large natural variability of both OO and adulterants, resulting in more than one thousand samples analysed. A combined PLS-DA binary modelling based on shotgun TAG profiling proved to be a fit for purpose screening tool in terms of efficiency and applicability. The external validation resulted in the correct classification of the 86.8% of the adulterated samples (diagnostic sensitivity = 0.87), and the 81.1% of the genuine samples (diagnostic specificity = 0.81), with an 85.1% overall correct classification (efficiency = 0.85)., This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Program (2014–2020, grant agreement no. 635690) and the project AUTENFOOD, funded by ACCIÓ-Generalitat de Catalunya (Spain) and the European Union through the Programa Operatiu FEDER Catalunya 2014–2020 (Ref COMRDI-15-1-0035). The information and views set out in this article are those of the author(s) and do not necessarily reflect the official opinion of the European Union. Neither the European Union institutions and bodies nor any person acting on their behalf may be held responsible for the use which may be made of the information contained therein. B. Quintanilla-Casas and A. Tres thanks the Spanish Ministry of Science, Innovation and Universities for a predoctoral fellowship (FPU16/01744) and for a Ramón y Cajal postdoctoral fellowship (RYC-2017-23601), respectively.

Highlights • All the analytical methods have been successfully applied to acid oils and fatty acid distillates. • A detailed description of the sample preparation for analysis and applied analytical methods is provided as a compendium of methods in the supplementary material. • These methods will be extremely useful to improve the quality control of these heterogeneous feed ingredients., Acid oils and fatty acid distillates are by-products from the refining of edible oils and fats. They are used as feed ingredients, but their highly variable composition sometimes affects the productive parameters of the animals. Thus, their quality control and standardization are necessary. The official methods recommended for crude and refined fats and oils must be modified to give reliable results when applied to acid oils and fatty acid distillates. This article summarizes the drawbacks that were encountered during the setup of the analytical methods and how were they overcome by adapting the methods to these type of fat samples. Some methods such as the determinations of fatty acid composition, tocopherol and tocotrienol content, unsaponifiable matter, acidity and peroxide value had to be minimally adapted. However, others such as the determinations of moisture and volatile matter, insoluble impurities, lipid classes and p-anisidine value showed important drawbacks that required a more significant adaptation.•All the analytical methods have been successfully applied to acid oils and fatty acid distillates.•A detailed description of the sample preparation for analysis and applied analytical methods is provided as a compendium of methods in the supplementary material.•These methods will be extremely useful to improve the quality control of these heterogeneous feed ingredients., Graphical abstract Image, graphical abstract

Este artículo se encuentra disponible en la siguiente URL: https://www.sciencedirect.com/science/article/pii/S0032579121002959?via%3Dihub The aim of the present study is to assess the effect of the free-fatty-acid (FFA) content and saturation degree of dietary fat (added at 6%) on the fattyacid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broilers from 22 to 37 d of age. This is essential to determine the potential use of acid oils (refining by-products rich in FFA) in broiler diets as an alternative to crude oils. The study consisted of a 2 £ 4 factorial arrangement, which included 2 fat sources (soybean oils − unsaturated, or palm oils − saturated) and 4 levels of FFA (5, 15, 35, and 50%). Samples of digestive content of the gizzard, duodenum, jejunum, ileum and of the excreta were obtained at 37 d of age. Irrespective of the dietary fat source, more than 80% of total FA (TFA) was absorbed in the jejunum. Broilers fed with unsaturated diets had a higher absorption efficiency of FA than did those fed with saturated diets. This conclusion is supported by the lower FFA content and the higher TFA and polyunsaturated FA (PUFA) digestibility coefficients in the ileum (P < 0.001) observed in the former group. The dietary FFA level did not affect the FA absorption process as much as the dietary fat source did. This was supported by the lack of statistical differences among the diets with a similar saturation degree but rather different levels of FFA, for TFA, saturated FA, and PUFA digestibility coefficients both in the jejunum and ileum. However, the interactions reported in the ileum for triacylglycerol and diacylglycerol contents (P < 0.001), as well as for monounsaturated FA digestibility coefficients (P < 0.05) show that the dietary FFA content affects the FA absorption process. The present results show that the inclusion of acid oils in grower-finisher broiler diets with FFA levels up to 35% does not have a negative impact on the FA absorption process.

Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the progenitors&rsquo, genotype. Currently, the latter is deduced after crossing by recording the phenotype of their descendants through kernel tasting. Chemical markers to early identify parental genotypes related to bitter traits can significantly enhance the efficiency of almond breeding programs. On this basis, volatile metabolites related to almond bitterness were investigated by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry coupled to univariate and multivariate statistics on 244 homo- and heterozygous samples from 42 different cultivars. This study evidenced the association between sweet almonds&rsquo, genotype and some volatile metabolites, in particular benzaldehyde, and provided for the first time chemical markers to discriminate between homo- and heterozygous sweet almond genotypes. Furthermore, a multivariate approach based on independent variables was developed to increase the reliability of almond classification. The Partial Least Square-Discriminant Analysis classification model built with selected volatile metabolites that showed discrimination capacity allowed a 98.0% correct classification. The metabolites identified, in particular benzaldehyde, become suitable markers for the early genotype identification in almonds, while a DNA molecular marker is not yet available.

61 Páginas.-- 5 Tablas.-- 1 Figura, 1H NMR fingerprinting of edible oils and a set of multivariate classification and regression models organised in a decision tree is proposed as a stepwise strategy to assure the authenticity and traceability of olive oils and their declared blends with other vegetable oils (VOs). Oils of the 'virgin olive oil' and 'olive oil' categories and their mixtures with the most common VOs, i.e. sunflower, high oleic sunflower, hazelnut, avocado, soybean, corn, refined palm olein and desterolized high oleic sunflower oils, were studied. Partial least squares (PLS) discriminant analysis provided stable and robust binary classification models to identify the olive oil type and the VO in the blend. PLS regression afforded models with excellent precisions and acceptable accuracies to determine the percentage of VO in the mixture. The satisfactory performance of this approach, tested with blind samples, confirm its potential to support regulations and control bodies., This work was developed in the framework of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale” funded by the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement No. 635690; and the project AUTENFOOD funded by ACCIÓ-Generalitat de Catalunya and the European Union through the Programa Operatiu FEDER Catalunya 2014-2020 (Ref COMRDI-15-1-0035). The information contained in this article reflects the authors’ views; the European Commission is not liable for any use of the information contained herein. The authors would like to thank all producers that supplied the olive oils, virgin olive oils and vegetable oils for this study, and the technical and staff support provided by SGIker (UPV/EHU, MICINN, GV/EJ, ESF).

8 Páginas.-- 4 Figuras.-- 3 Tablas, Sensory quality, assessed following a standardized method, is one of the parameters defining the commercial category of virgin olive oil. Considering the difficulties linked to the organoleptic evaluation, especially the high number of samples to be assessed, setting up instrumental methods to support sensory panels becomes a need for the olive oil sector. Volatile fingerprint by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry can be an excellent fit-for-purpose tool as the volatile fraction is responsible for virgin olive oil sensory attributes. A fingerprinting approach was applied to the volatile profile of 176 virgin olive oils previously graded by six official sensory panels. The classification strategy consisted in two sequential Partial Least Square-Discriminant Analysis models built with the aligned chromatograms: the first discriminated extra virgin and non-extra virgin samples; the second classified the latter into virgin or lampante categories. Results were satisfactory in the cross-validation by leave 10%-out (97% of correct classification). For external validation, an uncertainty range was set for the prediction models to detect boundary samples, which would be further assessed by the sensory panels. By doing this, a considerable decrease of the panel workload (around 80%) was achieved, while maintaining a highly reliable classification of samples (error rate, This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Program (2014–2020, grant agreement no. 635690). The information and views set out in this article are those of the author(s) and do not necessarily reflect the official opinion of the European Union. Neither the European Union institutions and bodies nor any person acting on their behalf may be held responsible for the use which may be made of the information contained therein. B. Quintanilla-Casas thanks the Spanish Ministry of Science, Innovation and Universities predoctoral fellowship FPU16/01744. A. Tres thanks the Spanish Ministry of Economy, Industry and Competitivity “Juan de la Cierva” postdoctoral fellowship (JCI-2012_13412) and the Ministry of Science, Innovation and Universities “Ramón y Cajal” postdoctoral fellowship (RYC-2017-23601).

The present study aimed to analyze the rat breast milk profile of fatty acids (FA), immunoglobulins (Ig), microbiota, and their relationship, and to further assess their associations in the mother&ndash, offspring pair. Dams were monitored during the three weeks of gestation, allowed to deliver at term, and followed during two weeks of lactation. At the end of the study, milk was obtained from the dams for the analysis of fatty acids, microbiota composition, immunoglobulins, and cytokines. Moreover, the cecal content and plasma were obtained from both the dams and pups to study the cecal microbiota composition and the plasmatic levels of fatty acids, immunoglobulins, and cytokines. Rat breast milk lipid composition was ~65% saturated FA, ~15% monounsaturated FA, and ~20% polyunsaturated FA. Moreover, the proportions of IgM, IgG, and IgA were ~2%, ~88%, and ~10%, respectively. Breast milk was dominated by members of Proteobacteria, Firmicutes, and Bacteroidetes phyla. In addition, forty genera were shared between the milk and cecal content of dams and pups. The correlations performed between variables showed, for example, that all IgGs subtypes correlated between the three compartments, evidencing their association in the mother-milk-pup line. We established the profile of FA, Ig, and the microbiota composition of rat breast milk. Several correlations in these variables evidenced their association through the mother-milk-pup line. Therefore, it would be interesting to perform dietary interventions during pregnancy and/or lactation that influence the quality of breast milk and have an impact on the offspring.

Lactobacillus fermentum CECT5716 has shown immunomodulatory action and reduction of infections; therefore, it is suggested to be appropriate for use in early life. The present study aimed to assess the effects of the supplementation of L. fermentum CECT5716 in rats during gestation and lactation periods on the composition of some mammary milk components such as microbiota, fatty acid (FA) profile, and immunoglobulins. Wistar rats were supplemented by oral gavage with 1010 cfu/d of Lactobacillus fermentum CECT5716 (n = 6) or vehicle (n = 6) for 5 wk, comprising the 3 wk of gestation and the first 2 wk of lactation. At the end of the intervention, milk, mammary glands, and cecal contents were obtained for the tracking of the probiotic strain by nested PCR-quantitative PCR. Additionally, milk samples were used for the analysis of microbiota by 16S rRNA sequencing, FA by gas chromatography-flame ionization detector, and immunoglobulin by Luminex (Luminex Corporation, Austin, TX). Although L. fermentum CECT5716 administration did not modify the overall composition of milk microbiota, the strain was detected in 50% of the milk samples of rats supplemented with the probiotic. Moreover, probiotic administration induced beneficial changes in the FA composition of milk by increasing total PUFA, including linoleic and α-linolenic acids, and decreasing the proportion of palmitic acid. Finally, the milk of the rats treated with the probiotic showed a 2-fold increase of IgA levels. The supplementation with L. fermentum CECT5716 during pregnancy and lactation periods improved the milk composition of FA and immunoglobulins. These effects were not linked to the presence of the strain in milk, thus suggesting that the mechanism is connected to intestinal compartment. These findings provide novel insight into a potential new approach for infants to benefit from better nutrition, development of a healthy immune system and microbiota, and protection from gastrointestinal infections.

The use of acid oils and fatty acid distillates in poultry feed formulations is limited due to controversial productive results that has been partially related to a lower digestibility compared with their corresponding crude oils. In vitro digestion and bioaccessibility models mimicking fat intestinal digestion will provide valuable information to understand differences in dietary fat digestibility observed in in vivo trials. The hydrolysis processes that occur during intestinal digestion of soybean acid oil (SA: unsaturated), palm fatty acid distillate (PFAD: saturated), and their corresponding crude oils, as well as their potential bioaccessibility were studied using an in vitro digestion model. The release of lipid-class products (Triacylglycerol(s), TAG; Diacylglycerol(s), DAG; Monoacylglycerol(s), MAG; and Free fatty acid(s), FFA) was followed at 10, 30, and 60 min of digestion. In all oils studied, the largest hydrolysis rate occurred within the first 10 min. At the end, the percentages of generated lipid products were in the range of expected values according to the pancreatic lipase activity. After digestion, dietary mixed micelles (DMM) and the non-bioaccessible precipitated phase (PP) were isolated to analyze their lipid-class composition. Unsaturated oils showed higher DMM fraction than saturated ones (P = 0.001). Higher PP (P, This work was supported by the Ministerio de Economía y Competitividad of the Spanish Government (Project AGL2015−64431-C2−1-R) and by a pre-doctoral research grant (Ref. FPI/BES-2016-077930) and a Ramón y Cajal postdoctoral senior grant (RYC-2017-23601), from the Ministerio de Ciencia e Innovación of the Spanish Government.

Organic production is widely assumed to affect quality and nutritional parameters of arable crops. A field experiment was started in 2009 following integrated (INT), organic (ORG) and biodynamic (BD) production standards for wheat, maize and rapeseed production. With resort to standard analytical procedures and chemometrics, compositional parameters of Brassica napus L. 'Siska' seed (water, protein, oil and glucosinolate content) by non-destructive near-infrared spectroscopy (NIRS), and fatty acid composition determined by gas chromatography, were assessed.; Results: The BD and ORG production systems positively influenced oleic fatty acid and oil content in comparison to INT, which had higher levels of protein and water content (19.8% and 4.7%, respectively), as well as linolenic (3.8%), gadoleic (12.6%) and hexadecadienoic (15.5%) fatty acids. Increases in the listed parameters were linked to mineral fertilizer application in the INT production system. With principal component analysis (PCA) the INT samples were clearly differentiated. The PCA results were influenced by differences in linolenic, gadoleic and behenic fatty acid levels as well as protein and water content.; Conclusion: Because quality parameters in rapeseed are increased in alternative production systems, production with an understanding of the soil processes and yield formation presents an opportunity for ORG and BD farmers. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.

Catalonia, located in the northeast of Spain, comprises five extra virgin olive oil (EVOO) protected designations of origin (PDOs). Despite the proximity between them, these PDOs represent unique pedoclimatic conditions and traditional olive cultivars that are briefly reviewed in the present manuscript. In addition to the compliance with quality standards fixed by product specifications, EVOOs show singular and distinctive composition and sensory profiles. With the aim to describe the characteristics of Catalan EVOOs, their sensory and analytical traits are reviewed with the support of data collected between 2009 and 2017 in more than 42 milling facilities from the five Catalan PDOs, within the frame of official surveys launched by the Catalan Government. Practical Applications: A detailed knowledge of the characteristics of differentiated‐quality productions will favor their valorization and protection, improving their image and increasing the consumer confidence. For this reason, studies to objectively define the characteristics of PDO EVOOs are useful tools to promote this sector. Despite the proximity between Catalan PDOs, their unique pedoclimatic conditions and traditional olive cultivars contribute to produce extra virgin olive oils with singular and distinctive composition and sensory profiles.

Foods with high added value, such as Iberian dry-cured products, are susceptible to fraud. Many attempts have been made to differentiate the commercial/quality categories of Iberian dry-cured hams by analytical determinations. However, as discrimination by such means is not fully reliable, legislation to prevent fraudulent practice is based on administrative controls and certification. Here, new analytical approaches based on ultrahigh resolution mass spectrometry (UHRMS) and crystallographic techniques applied to the lipid fraction, in combination with chemometrics, are studied. The results of the triacylglycerol profile determined by UHRMS and the fingerprint provided by the thermograms obtained by differential scanning calorimetry offer the promise of analytic discrimination of Iberian dry-cured ham categories. In addition, these determinations, in combination with chemometrics, may prove extremely useful to authenticate many foods containing high to moderate amounts of lipids.

Pequi is an oleaginous fruit whose edible oil is composed mainly by saturated and monounsaturated fatty acids. The biological and nutritional properties of pequi oil are dependent on its composition, which can change according to the oil source (pulp or kernel). There is little data in the scientific literature concerning the differences between the compositions of pequi kernel and pulp oils. Therefore, in this study, different pequi genotypes were evaluated to determine the fatty acid composition of pulp and kernel oils. PCA and PLS-DA were applied to develop a model to distinguish these oils. For all evaluated genotypes, the major fatty acids of both pulp and kernel oils were oleic and palmitic acids. Despite the apparent similarity between the analyzed samples, it was possible to discriminate pulp and kernel oils by means of their fatty acid composition using chemometrics, as well as the unique pequi genotype without endocarp spines (CPAC-PQ-SE-06).

New fat products have been developed by chemically re-esterifying acid oils (a by-product of the food oil refining industry) with glycerol (a by-product from biodiesel industry). These new products show lower free fatty acid content than acid oils and a fatty acid distribution within the positions of acylglycerols different from that of native oils. In this paper, we aim at assessing if the unique composition of re-esterified palm oils (compared to native and acid oils) would affect pork and back fat fatty acid composition. A total of 24 pigs were fed one of the four experimental diets containing 4% experimental fat: native palm oil (PN), palm acid oil (PA), or two re-esterified palm oils (PEL and PEH). Our results show that meat from pigs fed re-esterified palm oils did not differ significantly in terms of total fatty acid and sn-2 fatty acid compositions compared to PN or PA. Practical applications: Acid oils are by-products of the food industry. They could be re-utilized as feed ingredients but their free fatty acid content is usually high. High free fatty acid contents in diets have been related to low digestibility values when used in feed. New fat products have been developed by their chemical esterification with glycerol (a by-product from biodiesel industry). Here, we have verified that these re-esterified products would not alter pork fatty acid composition with respect to the use of native palm oil. Since results on productive parameters showed that they might increase feed efficiency and digestibility, overall the results support the re-utilization of these fat by-products in feed, alternative to the use of native palm oil or palm acid oil, provided that the benefits of the increase in feed efficiency counteract the cost of the esterification process. New fat products have been developed by chemically re-esterifying palm acid oil (a by-product of the palm oil refining industry) with glycerol. Compared to acid oils, they show a reduction of free fatty acids and an increase of partial acylglycerols. The fatty acid distribution within the positions of acylglycerols is different from that of native oils. This study has shown that their use in pig feed does not modify pork fatty acid composition compared to native or acid palm oil.

The present study aimed at determining the effect of re-esterified oils with different monoacylglycerol (MAG) content, produced from two different vegetable sources with different degrees of saturation, palm and rapeseed, on fatty acid digestibility in rainbow trout. Re-esterified oils were obtained from a chemical esterification process using acid oils (free fatty acids (FFA)-rich by-products from the refining of vegetable oils) and glycerol (by-product of biodiesel production). This process, which produces the formation of triacylglycerols (TAG), reduces the content of FFA present in the acid oil and generates a redistribution of the fatty acids in the glycerol molecule. This redistribution could increase the amount of saturated fatty acids (SFA) located at the sn-2 position of acylglycerols. Moreover, it allows obtaining fats with a certain proportion of MAG, known for being good emulsifiers. Therefore, a higher nutritive value of re-esterified oils than that of acid oils might be expected. A 21-day feeding trial where triplicate groups of rainbow trout were fed nine experimental diets formulated to contain a 21% of different experimental oils was carried out. For each source, four different types of oil were used: native, re-esterified low in MAG, re-esterified high in MAG and acid. A commercial fish oil was used for the control diet. Although re-esterified oils had better apparent digestibility coefficients (ADC) of SFA than their corresponding acid oil diets, no improvement in SFA digestibility was observed in rainbow trout fed re-esterified oils diets compared to those fed native oil diets, not even when a high content of MAG was present. Although this improvement did not occur, both palm and rapeseed re-esterified oils could be incorporated as a fat source in diets for rainbow trout without negatively affecting fatty acid digestibility values. The study concluded that fatty acid digestibility in the experimental oils was more affected by their degree of saturation than by their positional distribution and lipid class composition of the oils.

The aim of this study is to assess how the fat molecular structure and its glycerol-to-fatty acid ratio (G : FA) affect the fatty acid (FA) apparent absorption of palm oils in broiler chickens. The experimental diets were the result of a basal diet supplemented with 6% of different palm oils. Native palm oil (N), rich in triacylglycerols, was the positive control (T1), and acid palm oil (A), rich in free FA, was the negative control (T2). In order to improve the nutritive value of A, two different nutritional strategies were performed. The first strategy was achieved by adding increasing amounts of free glycerol (G) (4% (T3), 8% (T4) and 16% (T5)) to A, and the second one by adding increasing amounts of mono- (MAG) and diacylglycerols (DAG), coming from re-esterified palm oil (E) (40% (T6), 70% (T7), and 100% (T8)) to A. As a result, eight dietary treatments were formulated with a G : FA ratio ranging from 0.04 to 0.67. These treatments were randomly assigned to 192 one-day-old female broiler chickens (Ross 308), distributed in 48 cages. The results showed how, by keeping the G : FA ratio constant (0.33 mol/mol), the diet with a high MAG and DAG content (T7) achieved higher saturated FA apparent absorption values than did the diet with a high triacylglycerol content (T1) and this, in turn, more than did the diet with a high free FA content (T4). The behavior of oils with high or low G : FA ratio was dependent on whether G was in a free state or esterified as part of acylglycerol molecules. Thus, increasing amounts of G to A did not enhance the total FA apparent absorption, but rather quite the opposite, even impairing the absorption of mono- and polyunsaturated FA. However, increasing amounts of E (rich in MAG and DAG) to A (rich in FFA) did enhance total FA apparent absorption, primarily due to the increased absorption of saturated FA. In conclusion, the greater the G : FA ratio of a palm oil, the greater the absorption of total FA, as long as G is esterified as part of acylglycerol molecules. Thus, the re-esterification process for obtaining E makes sense in order to give added value to A, achieving even greater digestibility values than does its corresponding N.

Re-esterified oils are new fat sources obtained from chemical esterification of acid oils with glycerol (both economically interesting by-products from oil refining and biodiesel industries, respectively). The different fatty acid (FA) positional distribution and acylglycerol composition of re-esterified oils may enhance the apparent absorption of saturated fatty acids (SFA) and, thus, their overall nutritive value. The aim of the present study was to investigate the potential use of re-esterified palm oils, in comparison with their corresponding acid and native oils, and also with an unsaturated fat source in weaning-piglet diets. The parameters assessed were: FA apparent absorption, acylglycerol and free fatty acid (FFA) composition of feces, and growth performance. One-hundred and twenty weaning piglets (average weight of 8.50 ± 1.778 kg) were blocked by initial BW (six blocks) and randomly assigned to five dietary treatments, resulting in four piglets per pen and six replicates per treatment. Dietary treatments were a basal diet supplemented with 10% (as-fed basis) of native soybean oil (SN), native palm oil (PN), acid palm oil (PA), re-esterified palm oil low in mono- (MAG) and diacylglycerols (DAG) (PEL), or re-esterified palm oil high in MAG and DAG (PEH). Results from the digestibility balance showed that SN reached the greatest total FA apparent absorption, and statistically different from PN, PA and PEL ( P < 0.05). There were no statistical differences among palm-oil sources ( P > 0.05), but PEH achieved the greatest total FA apparent absorption. Animals fed PEL, despite the fact that PEL oil contained more sn-2 SFA, did not show an improved absorption of SFA ( P > 0.05). Animals fed PA and PN showed similar apparent absorption coefficients ( P > 0.05), despite the high FFA content of PA oil. The acylglycerol and FFA composition of feces was mainly composed of FFA. There were no significant differences in growth performance ( P > 0.05). Results of the present study suggest that, despite the different acylglycerol structure of re-esterified oils, there were no significant differences in digestibility or performance with respect to their corresponding PN and PA oils in weaning-piglet diets. info:eu-repo/semantics/publishedVersion

Alternatives to the use of native vegetable oils (VO) as fish oil (FO) replacers in aqua feeds were evaluated. Acid oils are a free fatty acid (FFA)-rich by-product mainly from the refining of VO. Re-esterified oils are the final product of a chemical esterification reaction between acid oils and glycerol, and have less FFA and more monoand diacylglycerols (MAG and DAG), known for being good emulsifiers, than crude VO. Therefore, they could have a higher nutritive value than that of the native and acid oils. In two earlier studies in rainbow trout (Trullàs et al., 2015, 2016), diets including acid and/or re-esterified VO resulted in total fatty acid apparent digestibility coefficients above 95%. Moreover, no negative effects on growth, plasma biochemical parameters and morphology of tissues were observed when compared to the native oil diet. For all these reasons, the present study aimed at assessing their effects on the final quality of fillets of rainbow trout. Triplicate groups of rainbow trout were fed eight experimental diets containing 15% of different types of experimental rapeseed oils in addition to 5% of FO during 72 days. The experimental rapeseed oils were native (RNO), acid (RAO), re-esterified (REO), or blends (66% RN-33% RAO/33% RN-66% RAO or 66% REO-33% RAO/33% REO-66% RAO). Commercial FO was used for the control diet (F). The colorimetric analysis resulted in significant differences only in b* and C* in both fresh and thawed fillets, as well as in significant correlations between the colorimetric parameters among diets. For the total fat content, fillets of fish fed the control diet obtained the highest values, which were higher than those of fish fed diets containing RNO and the blend 66% REO-33% RAO. No differences in texture, liquid holding capacity, and TBARS were found among fillets of fish fed the different diets. Regarding tocopherol concentrations in fillets, α-tocopherol was significantly higher (P < 0.05) in fillets of fish fed the control diet than in those fed RA/RE, while β + γ-tocopherol was significantly lower in fillets of fish fed C than in the rest. Even though the aforementioned differences were found, they did not seem to be relevant concerning the final quality of fillet