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Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans’ by art...

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Autores principales: Bartkiene, Elena, Bartkevics, Vadims, Berzina, Zane, Klementaviciute, Jolita, Sidlauskiene, Sonata, Isariene, Ausra, Zeimiene, Vaida, Lele, Vita, Mozuriene, Erika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8497834/
https://www.ncbi.nlm.nih.gov/pubmed/34646511
http://dx.doi.org/10.1002/fsn3.2495
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author Bartkiene, Elena
Bartkevics, Vadims
Berzina, Zane
Klementaviciute, Jolita
Sidlauskiene, Sonata
Isariene, Ausra
Zeimiene, Vaida
Lele, Vita
Mozuriene, Erika
author_facet Bartkiene, Elena
Bartkevics, Vadims
Berzina, Zane
Klementaviciute, Jolita
Sidlauskiene, Sonata
Isariene, Ausra
Zeimiene, Vaida
Lele, Vita
Mozuriene, Erika
author_sort Bartkiene, Elena
collection PubMed
description The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans’ by artisanal at small‐scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α‐linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α‐linolenic acids in HE; palmitic, oleic, linoleic, α‐linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α‐linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T‐2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.
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spelling pubmed-84978342021-10-12 Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies Bartkiene, Elena Bartkevics, Vadims Berzina, Zane Klementaviciute, Jolita Sidlauskiene, Sonata Isariene, Ausra Zeimiene, Vaida Lele, Vita Mozuriene, Erika Food Sci Nutr Original Research The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans’ by artisanal at small‐scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α‐linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α‐linolenic acids in HE; palmitic, oleic, linoleic, α‐linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α‐linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T‐2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards. John Wiley and Sons Inc. 2021-08-08 /pmc/articles/PMC8497834/ /pubmed/34646511 http://dx.doi.org/10.1002/fsn3.2495 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Bartkiene, Elena
Bartkevics, Vadims
Berzina, Zane
Klementaviciute, Jolita
Sidlauskiene, Sonata
Isariene, Ausra
Zeimiene, Vaida
Lele, Vita
Mozuriene, Erika
Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
title Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
title_full Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
title_fullStr Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
title_full_unstemmed Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
title_short Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
title_sort fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8497834/
https://www.ncbi.nlm.nih.gov/pubmed/34646511
http://dx.doi.org/10.1002/fsn3.2495
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