Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils

2008 ◽  
Vol 110 (4) ◽  
pp. 360-367 ◽  
Author(s):  
Chakra Wijesundera ◽  
Claudio Ceccato ◽  
Peter Fagan ◽  
Zhiping Shen
Keyword(s):  
Oxidative Stability ◽  
Seed Oils ◽  
Seed Roasting

Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

2011 ◽  
Vol 128 (2) ◽  
pp. 391-399 ◽  
Author(s):  
Herman Lutterodt ◽  
Margaret Slavin ◽  
Monica Whent ◽  
Ellen Turner ◽  
Liangli (Lucy) Yu
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Grape Seed ◽  
Seed Oils ◽  
Cold Pressed

Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

LWT ◽  
2010 ◽  
Vol 43 (9) ◽  
pp. 1409-1413 ◽  
Author(s):  
Herman Lutterodt ◽  
Marla Luther ◽  
Margaret Slavin ◽  
Jun-Jie Yin ◽  
John Parry ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Seed Oils ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cold Pressed ◽  
Cumin Seed

Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils

2012 ◽  
Vol 89 (9) ◽  
pp. 1763-1770 ◽  
Author(s):  
Sandra Neđeral ◽  
Dubravka Škevin ◽  
Klara Kraljić ◽  
Marko Obranović ◽  
Sunčica Papeša ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Seed Oils ◽  
Pumpkin Seed ◽  
Cold Pressed

scholarly journals Chemical Characterization and Oxidative Stability of Medium- and Long-Chain Fatty Acid Profiles in Tree-Borne Seed Oils

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Da-Som Kim ◽  
Hoe-Sung Kim ◽  
Kyoung-Tae Lee ◽  
Dong-Lee Hong ◽  
Sung-Rae Cho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Saturated Fatty Acids ◽  
Chemical Characterization ◽  
Monounsaturated Fatty Acids ◽  
Seed Oils ◽  
Long Chain Fatty Acid ◽  
Plant Seed ◽  
Induction Periods

This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four types of monounsaturated fatty acids, and four types of polyunsaturated fatty acids. Japanese camphor tree (JCT) had a high content of medium-chain fatty acids (97.94 ± 0.04%), in which fatty acid composition was distinct from those of the other five plant seed oils. Overall, contents of tocopherols, a type of fat-soluble vitamin, ranged between 3.82 ± 0.04 mg/100 g and 101.98 ± 1.34 mg/100 g, respectively. Phytosterol contents ranged from 117.77 ± 1.32 mg/100 g to 479.45 ± 4.27 mg/100 g, respectively. Of all tree-borne seed oils, β-sitosterol was the phytosterol at the highest concentration. Contents of unsaponifiables were between 0.13 ± 0.08 and 2.01 ± 0.02, and values of acid, peroxide, and p-anisidine were between 0.79 ± 0.01 and 38.94 ± 0.24 mg KOH/g, 3.53 ± 0.21 and 127.67 ± 1.79 meq/kg, and 2.07 ± 0.51 and 9.67 ± 0.25, respectively. Oxidative stability of tree-borne seed oils was assessed through measurement of oxidation-induction periods. These results should serve as a foundation to identify the potential of tree-borne seed oils in industrial application as well as in providing fundamental data.

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