Identification and characterization of vitamin E isomers, phenolic compounds, fatty acid composition, and antioxidant activity in seed oils from different muscadine grape cultivars

2017 ◽  
Vol 41 (4) ◽  
pp. e12384 ◽  
Author(s):  
Lu Zhao ◽  
Yavuz Yagiz ◽  
Changmou Xu ◽  
Xiefan Fang ◽  
Maurice R. Marshall
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Acid Composition ◽  
Seed Oils ◽  
Identification And Characterization ◽  
Grape Cultivars

scholarly journals Nutrients, fatty acid composition and antioxidant activity of the flowers and seed oils in wild populations of Paeonia ludlowii

2019 ◽  
pp. 206
Author(s):  
Jie Li, Zai-Hua Wang
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Seed Oils ◽  
Wild Populations ◽  
The Impact

Wild Paeonia ludlowii is considered as a traditional ornamental plant, but its flowers and seed oils are edible with important economic values, and the variation of nutrients, fatty acid composition in wild populations is scarcely known. Flowers and seeds of P. ludlowii were collected from two wild populations for evaluating the nutrients in flowers, composition of fatty acids in seed oils and the antioxidant activity. The flowers contained high composition of proteins, carbohydrates, amino acids, total flavonoids, phenolic compounds and essential minerals. Seed oil yield reached up to 21.95% using supercritical CO2 fluid extraction, and it contained 14 fatty acids (up to 93.35 g/100g seed oil), especially the unsaturated fatty acids (oleic acid, linoleic acid and α-linolenic acid) was up to 88.69% with low ω6/ω3 ratios of 0.58. The antioxidant capacity can be arranged in the order of trolox > flower extracts > seed oil according to the DPPH and ABTS free radical assay. Contents of nutrient in flowers and fatty acids in seed oils were significantly different between two wild populations due to the impact of different growing environments. These results indicate that flowers and seed oils of P. ludlowii are potential food resources in human diets.

scholarly journals Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel

2021 ◽  
Vol 70 (5) ◽  
pp. 607-613
Author(s):  
Fahad Y. Al-Juhaimi ◽  
Kashif Ghafoor ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Elfadıl E Babiker ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Acid Composition ◽  
Apricot Kernel

Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

2019 ◽  
Vol 43 (3) ◽  
pp. e13885 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Aljuhaimi ◽  
Nurhan Uslu ◽  
Isam A. Mohamed Ahmed ◽  
Magdi A. Osman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Acid Composition ◽  
Oven Drying

Fatty acid composition and antioxidant activity of grape seed oils

2021 ◽  
Vol 177 ◽  
pp. S126
Author(s):  
Nevena Dabetic ◽  
Vanja Todorovic ◽  
Ivana Djuricic ◽  
Sladjana Sobajic
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Grape Seed ◽  
Seed Oils

Comparison of Vitamin E, Phytosterols and Fatty Acid Composition in Commercially Available Grape Seed Oils in Korea

2008 ◽  
Vol 37 (7) ◽  
pp. 953-956 ◽  
Author(s):  
Min-Jung Wie ◽  
Ji-Hae Seong ◽  
Keon-Wook Jeon ◽  
Heon-Sang Jung ◽  
Jun-Soo Lee
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Grape Seed ◽  
Seed Oils

scholarly journals Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Sarah Loukhmas ◽  
Ebrahim Kerak ◽  
Sara Elgadi ◽  
Fatima Ettalibi ◽  
Abderraouf El Antari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oils ◽  
Punicic Acid ◽  
Yellow Colour ◽  
Pomegranate Seeds ◽  
Functional Components

Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order to valorize this resource, this study aims to evaluate and to compare, for the first time, the characteristics of fruit seeds and seed oils of ten pomegranate cultivars grown in the Center of Morocco. Physical and biometric parameters of seeds, fatty acid composition, physicochemical criteria, and antioxidant activity of seed oils were determined. The results showed significant differences between the ten studied cultivars. The seeds yielded oil contents ranging from 17.59% to 24.69% and presented high contents of polyunsaturated fatty acids (PUFAs) exceeding 89%. The major fatty acid was punicic acid, which represented more than 80% of fatty acids, while other fatty acids such as linoleic acid, oleic acid, and palmitic acid could be considered a minority. Oils showed yellow colour due to the contents of chlorophyll (0.12–1.87 mg/kg) and pheophytin (0.39–3.87 mg/kg) and presented high antioxidant activity (IC50: 0.69–1.80 mg/mL). Therefore, the studied pomegranate seeds had a very good oil yield, and these oils have presented an optimal fatty acid composition and high levels of antioxidant activity. Thus, they could be useful in the formulation of novel foods or used as preservatives and functional components in food industry.

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