as a cover crop or cash cover crop in double and relay cropping systems.
Better management practices and weed control alternatives will be
needed to increase camelina production worldwide. Lastly, commercial development of camelina will add one more crop to the already low
agricultural diversity in many parts of the world.
Composition by LC-MS/MS of new
carotenoid esters in mango and citrus
Petry, F.C. and A. Z. Mercadante, J. Agric. Food Chem. 64: 8207–
8224, 2016, http://dx.doi.org/10.1021/acs.jafc.6b03226.
Interest in the composition of carotenoid esters of fruits is growing because esterification may affect their bioavailability. Thus, the
aim was to provide a detailed identification of carotenoid esters in
citrus and mango. Orange cv. “Valencia” and cv. “Pera” presented 9
free carotenoids, 38 monoesters, and 60 diesters. Violaxanthin and
luteoxanthin derivatives were the major ones, followed by antherax-anthin, lutein, zeaxanthin, β-cryptoxanthin, and zeinoxanthin esters,
many of them reported for the first time in orange pulp. The carotenoid ester composition of tangor cv. “Murcott,” reported for the first
time, showed 8 free carotenoids, 34 monoesters, and 33 diesters, with
β-cryptoxanthin esters as major compounds, followed by violaxanthin
and zeaxanthin esters. In citrus, carotenoids were acylated mainly
with capric, lauric, myristic, myristoleic, palmitic, palmitoleic, and
oleic acids. In mango, 5 free carotenoids, 2 monoesters, and 19 diesters
were identified, from which many violaxanthin and neoxanthin esters
were reported for the first time.
Rapid and innovative instrumental
approaches for quality and
authenticity of olive oils
Valli, E., et al., Eur. J. Lipid Sci. Technol. 118: 1601–1619, 2016,
The quality of virgin olive oils is assessed through the determination of several analytical parameters, whose values must be within
the ranges established by the different institutions involved. In addition to official methods, there is a strong need for simple, rapid, and
environmentally friendly techniques for the quality control of virgin olive oils and for addressing the challenging task of determining
geographical origin and detecting adulterants. Toward this purpose,
some of the most interesting applications based on optical spectroscopic techniques, on the measurement of electrical characteristics
and on the use of instruments equipped with electronic chemical
sensors, including also other promising techniques are herein discussed. These techniques, adequately coupled with an appropriate
statistical approach, appear to be promising for assessment of several
quality-related parameters. The prediction of sensory attributes and
of the oxidative status of virgin olive oils have also been reviewed by
adopting these selected techniques, which are also considered to be
potentially appropriate solutions for identification of the geographical origin of virgin olive oils and to assess their adulteration with
cheaper oils. Overall, the techniques discussed are promising and
cutting-edge approaches for the establishment of useful portable
instruments for in situ monitoring of the quality of virgin olive oils.
List: $195 | Member: $137*
*AOCS Members use code AOCS30 at checkout to receive 30% discount and free shipping!
Handbook of Lipids
in Human Function
Edited by Ronald Ross Watson and Fabien De Meester
December 2015 | ISBN 9781630670368
This comprehensive title includes current research in people
and animal models that defines the roles and research
status of fatty acids in major areas of health and disease.
Specifically, the book:
● reviews a broad range of current research relating to
health issues modified by fatty acids;
● includes a primary emphasis on a wide variety of
cardiovascular disease issues;
● presents details on fatty acids in nerves for changes
in neurological functions and their diseases like mood
disorders, Alzheimer’s disease and cognition;
● includes additional emphases on cancer, obesity,
inflammation, physical function, and lung disease.
Available at store.elsevier.com/aocs
Numerous currencies accepted!
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