First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses

Ben Ayed R., Ennouri K., ERCİŞLİ S., Ben Hlima H., Hanana M., Smaoui S., ...Daha Fazla

LIPIDS IN HEALTH AND DISEASE, cilt.17, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1186/s12944-018-0715-7
  • Dergi Adı: LIPIDS IN HEALTH AND DISEASE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Virgin olive oil, SNP, Fatty acid, Oleic acid, SAD, MEDITERRANEAN DIET, HYDROPHILIC PHENOLS, CULTIVARS, HEALTH, FOOD, DNA
  • Atatürk Üniversitesi Adresli: Evet

Özet

Background: Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monounsaturated free fatty acids, especially, oleic acid. The SAD. 1 polymorphism localized in the Stearoyl-acyl carrier protein desaturase gene (SAD) was genotyped and showed that it is associated with the oleic acid composition of olive oil samples. However, the effect of polymorphisms in fatty acid-related genes on olive oil monounsaturated and saturated fatty acids distribution in the Tunisian olive oil varieties is not understood.