Evaluation of chemical properties of cold pressed onion, okra, rosehip, safflower and carrot seed oils: triglyceride, fatty acid and tocol compositions

2016 ◽  
Vol 8 (21) ◽  
pp. 4220-4225 ◽  
Author(s):  
Mustafa Topkafa
Keyword(s):  
Fatty Acid ◽  
Chemical Properties ◽  
Seed Oils ◽  
Triglyceride Fatty Acid ◽  
Carrot Seed ◽  
Cold Pressed

Chemical properties of cold pressed onion, okra, rosehip, safflower and carrot seed oils were evaluated in terms of triglyceride (TG), fatty acid and tocol (tocopherol and tocotrienol) compositions.

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

scholarly journals Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

2020 ◽  
Vol 71 (3) ◽  
pp. 368
Author(s):  
E. Rokosik ◽  
K. Dwiecki ◽  
A. Siger
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Chemical Properties ◽  
Milk Thistle ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Cold Pressed

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

scholarly journals Physical and Chemical Properties of oils of three varieties seeds of passion fruit: Passiflora alata Curtis, Passiflora edulis f. flavicarpa and Passiflora quadrangularis

2021 ◽  
Vol 7 ◽  
Author(s):  
Simone Rodrigues Silva ◽  
Elizângela Augusta Dos Santos ◽  
Antônio Alves De Melo Filho
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Major Fatty Acid ◽  
Passion Fruit ◽  
Seed Oils ◽  
Passiflora Edulis ◽  
Total Fatty Acids

This paper reports the physicochemical characteristics of the seed oils from different varieties of passion fruit (Passiflora alata Curtis, Passiflora edulis f. flavicarpa and Passiflora quadrangularis) cultivated in Brazil, Roraima. The oil  from passion fruit, within the range of 19.29±0.02; 21.34±0.22 e 14.24±0.16%, respectively. The physicohemical characteristics of the extracted oils were: free fatty acid contents (0.84±0.01 - 2.73±0.05 % mg KOH g-1 as oleic acid), iodine value (101.63±0.18 - 125.96±0.13 g of I2 100 g-1 of oil), and saponification index (90.56±0.32 - 179.06±0.19 mg KOH g-1 of oil). The oils revealed a reasonable oxidative parameter range as depicted by the determinations of index peroxide value (1.92±0.09 – 3.05±0.03 meqO2 kg-1 of oil). Linoleic acid was the major fatty acid found in all the seed oils with contributions of 55.75-63.42% of the total fatty acids (FA). Other fatty acids detected were known to be oleic acid (19.3-20.1%), palmitic acid (10.8-12.8%) and stearic acid (3.25-4.25%). Through the DPPH test we observed the presence of antioxidants in the three oil samples. The results of the present study indicate that the seeds of the tested passion fruit varieties from Roraima are a potential source of high-linoleic oil and thus can be explored for commercial use and value addition.

scholarly journals Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria

2021 ◽  
Vol 8 ◽  
Author(s):  
Florinda Fratianni ◽  
Antonio d'Acierno ◽  
Maria Neve Ombra ◽  
Giuseppe Amato ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Inflammatory Activity ◽  
Seed Oils ◽  
Black Cherry ◽  
Dpph Assay ◽  
Anti Inflammatory ◽  
Cold Pressed

Background/Aim: Sweet almond (Prunus amygdalus dulcis) oil is one of the most famous cold-pressed seed oils. However, other species of Prunus can provide oils with healthy properties. We analyzed the fatty acid (FA) composition, as well as the antioxidant, the in vitro anti-inflammatory properties, and the antibiofilm activity of five commercial vegetable cold-pressed seed oils of apricot, peach, plum, cherry, and black cherry.Methods: Gas Chromatography-Mass Spectrometry was performed for the analysis of FAs The antioxidant property of the oils was carried using different tests [2, 2-diphenyl-1-picrylhydrazyl (DPPH assay)], Ferric Reducing Antioxidant Power (FRAP), and the 2, 20 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+). The denaturation assay performed on bovine serum albumin (BSA) was used to evaluate the in vitro anti-inflammatory activity. The anti-biofilm activity was assessed using five pathogenic strains, namely, Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, through the crystal violet test and the 3-(4,5-dimethylthiazol-2-yl)−2,5-diphenyltetrazolium bromide (MTT), used to evaluate the metabolism of the microbial cells present within the biofilm.Results: Oleic acid and linoleic acids were the most abundant FAs. Black cherry seed oil exhibited the best antioxidant activity, but in general, the amount of oil needed to inhibit the activity of 1 ml of DPPH assay at 50% did not exceed 10 μg. The extract concentration for the 50% inhibition of the denaturation of the protein (IC50) did not exceed 4.4 μg. Linoleic and stearic acids affected the antioxidant activity of the oils; oleic acid, linolenic, and palmitoleic acids exhibited beneficial effects in preserving the BSA denaturation, as shown by the correlation data. The oils were able to inhibit the biofilm formation of the pathogens (up to 71.40% of inhibition) as well as act against their mature biofilm, although with different strengths, with values up to 61.54%. Concurrently, they also acted on the pathogen metabolism.Conclusion: The oils represent a valuable source of some healthy FAs. They showed potential antioxidant and anti-inflammatory in vitro activity, in addition, their potential effect on the biofilm can offer important ideas for research and reflection on their use as functional foods and/or ingredients.

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

scholarly journals Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques

2018 ◽  
Vol 46 (2) ◽  
pp. 663-669 ◽  
Author(s):  
Leila REZIG ◽  
Moncef CHOUAIBI ◽  
Rosa Maria OJEDA-AMADOR ◽  
Sergio GOMEZ-ALONSO ◽  
Maria Desamparados SALVADOR ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Seed Oils ◽  
Cucurbita Maxima ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

Pumpkin seed oils are rich in bioactive compounds such as tocopherols, sterols, β-carotene, and lutein that have, along with some fatty acids, high nutritional value factors. In addition, it has so far been proven that these compounds have a positive effect on human health. The present study mainly aimed at evaluating the chemical composition and the bioactive compounds of pumpkin (Cucurbita maxima) seed oil of the ‘Béjaoui’ Tunisian cultivar using both cold pressing and solvent extraction methods. The seed oils contained substantial amounts of unsaturated fatty acids, particularly oleic and linoleic acids, with values ranging respectively from 28.19% for cold pressed pumpkin seed oil to 30.56% for pumpkin seed oil extracted by pentane and from 43.86% for pumpkin seed oil extracted by pentane to 46.67% for cold pressed pumpkin seed oil of the total amount of fatty acids. Investigations of different seed oils revealed that extraction techniques had significant effects on the antioxidant activity and the γ-tocopherol. Cold pressed pumpkin seed oil revealed the highest γ-tocopherol content (599.33 mg kg-1) and the highest oxidative stability (3.84 h). However, the chloroform/methanol extracted pumpkin seed oil, which is rich in total phenolics (54.41 mg Gallic Acid Equivalent kg-1), was a more effective scavenger of DPPH radicals (250 µmoles Trolox kg-1) than the poor phenolic pumpkin seed oils extracted by hexane and pentane (110 µmoles Trolox kg-1 vs 100 µmoles Trolox kg-1). Based on its unique seed oil features, cold press extracted pumpkin seed may add great value to product innovation in the industrial, nutritional, cosmetic, and pharmaceutical fields.

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