Fatty Acid Composition and Antioxidant Properties of Cold-Pressed Marionberry, Boysenberry, Red Raspberry, and Blueberry Seed Oils

2005 ◽  
Vol 53 (3) ◽  
pp. 566-573 ◽  
Author(s):  
John Parry ◽  
Lan Su ◽  
Marla Luther ◽  
Kequan Zhou ◽  
M. Peter Yurawecz ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Antioxidant Properties ◽  
Seed Oils ◽  
Red Raspberry ◽  
Cold Pressed

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 Composition and Oxidative Stability of Cold-pressed Edible Seed Oils

2003 ◽  
Vol 68 (4) ◽  
pp. 1240-1243 ◽  
Author(s):  
T.D. Parker ◽  
D.A. Adams ◽  
K. Zhou ◽  
M. Harris ◽  
L. Yu
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Seed Oils ◽  
Edible Seed ◽  
Cold Pressed

scholarly journals Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 795
Author(s):  
Mohamed D. Bouzaida ◽  
Virginia C. Resconi ◽  
David Gimeno ◽  
Jakeline V. Romero ◽  
Juan B. Calanche ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Grape Pomace ◽  
Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

scholarly journals Cold-pressed cactus pear seed oil: Quality and stability

2021 ◽  
Vol 72 (3) ◽  
pp. e415 ◽  
Author(s):  
M. De Wit ◽  
V.K. Motsamai ◽  
A. Hugo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Oil Content ◽  
Seed Oil ◽  
Oil Quality ◽  
Cactus Pear ◽  
Cold Pressed

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

scholarly journals The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

2019 ◽  
Vol 68 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties ◽  
Cold Pressed

scholarly journals Effect of extraction solvents on fatty acid composition and physicochemical properties of Tecoma stans seed oils

2020 ◽  
Vol 32 (4) ◽  
pp. 2468-2473 ◽  
Author(s):  
Belssem Jedidi ◽  
Sadok Mokbli ◽  
Hassen Mohamed Sbihi ◽  
Imededdine Arbi Nehdi ◽  
Moufida Romdhani-Younes ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Seed Oils ◽  
Extraction Solvents

Fatty Acid Composition of Newer Seed Oils

Lipid / Fett ◽  
1992 ◽  
Vol 94 (1) ◽  
pp. 37-38
Author(s):  
K. Sundar Rao ◽  
G. P. Jones ◽  
D. E. Rivett ◽  
D. J. Tucker
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oils

scholarly journals Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

2020 ◽  
Vol 20 (sup3) ◽  
pp. S1959-S1968
Author(s):  
Faten Zaouay ◽  
Marwa Brahem ◽  
Faten Boussaa ◽  
Faouzia Mahjoub Haddada ◽  
Moufida Saidani Tounsi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Quality Attributes ◽  
Maturity Stage ◽  
Seed Oils ◽  
Fruit Cracking ◽  
Pomegranate Seed
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