scholarly journals Fatty acids composition of seed oils obtained from eight Iranian pomegranate cultivars

2021 ◽  
Vol 20 (77) ◽  
pp. 26-36
Author(s):  
Nafiseh Momeni ◽  
Hossein Ali Asadi-Gharneh ◽  
◽  
Keyword(s):  
Fatty Acids ◽  
Seed Oils ◽  
Fatty Acids Composition

scholarly journals Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds

2021 ◽  
Vol 11 (12) ◽  
pp. 5738
Author(s):  
Spyridon A. Petropoulos ◽  
Ângela Fernandes ◽  
Ricardo C. Calhelha ◽  
Youssef Rouphael ◽  
Jovana Petrović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linseed Oil ◽  
Antimicrobial Properties ◽  
Cytotoxic Activities ◽  
Similar Amount ◽  
Seed Oils ◽  
Fatty Acids Composition ◽  
Penicillium Verrucosum ◽  
Pumpkin Seeds ◽  
Positive Controls

In the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons.

scholarly journals Comparative Fatty Acids Composition of Cashew, Fenugreek and Moringa Seed Oils

2019 ◽  
pp. 321-332
Author(s):  
M. Alhassan ◽  
A. M. Bello ◽  
M. Suleiman ◽  
A. M. Safiya ◽  
A. A. Garba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Edible Oils ◽  
Methyl Esters ◽  
Seed Oils ◽  
Fatty Acids Composition ◽  
Cashew Nut ◽  
Soxhlet Method ◽  
Moringa Oil ◽  
High Level

Oil extraction from Cashew nut was carried out by Soxhlet method using n-hexane as the solvent. The oil was transesterified to produce Fatty Acid Methyl-Esters (FAMEs) and glycerol. Fenugreek and Moringa seed oils were purchased from the market. GC- Analysis gave the following fatty acids composition: Oleic (74.99%), Linoleic (1.27%), Stearic (2.09%), Myristic (0.86%), Lauric (1.97%), Linolenic (1.75%), Palmitic (12.51%) and Palmitoleic (2.70%) for Moringa oil; Oleic (67.62%), Linoleic (16.99%), Stearic (8.42%) and Palmitic (6.93%) for Cashew oil while Fenugreek oil constituted of Oleic (20%), Linoleic (42.5%), Stearic (6.5%), Linolenic (18%), Palmitic (10.5%) and Arachidonic (0.5%). The study revealed that the three vegetable seeds are good sources of edible oils. Cashew oil is considered to be the most suitable for food formulation as well as pharmaceutical, paint, soap and perfume industries because of high level of unsaturated in the fatty acid contents.

scholarly journals Quantification of Seed Oil Content and Fatty Acid Profile of Jatropha cucas L. from Guizhou, China

2016 ◽  
Vol 8 (2) ◽  
pp. 92
Author(s):  
Hamidou SENOU ◽  
Cai X. ZHENG ◽  
Gabriel SAMAKE ◽  
Mamadou B. TRAORE ◽  
Fousseni FOLEGA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Jatropha Curcas ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Biodiesel Production ◽  
Seed Oils ◽  
Fatty Acids Composition

<p class="1Body">The methyl esters of fatty acids composition of the oil from <em>jatropha curcas</em> seeds were analyzed by gas chromatography-mass spectrometer GC-MS. Fourteen components were found to be representative with 99.52% of the total content of seed oils. The main constituents were unsaturated fatty acids (71.93%) and saturated fatty acids (27.59%). For the saturated fatty acids composition such as palmitic and stearic acid, the rate was 15.80% and 10.79%, respectively. Linoleic acid (39.58%) and oleic acid (30.41%) were obtained in highest concentration among the unsaturated fatty acids identified in the seeds oil of <em>Jatropha curcas</em> from Guizhou. This value also justifies the fluidity of the oil at room temperature. A high percentage of polyunsaturated fatty acids (39.58%) and a slightly lower rate of monounsaturated fatty acids (32.35%) were also observed. The seed oils profile of Guizhou <em>Jatropha curcas</em> presents the desirable fatty acid C14 to C18 and interesting features for the biodiesel production.</p>

scholarly journals Fatty Acids Composition of Apple and Pear Seed Oils

2009 ◽  
Vol 12 (4) ◽  
pp. 774-779 ◽  
Author(s):  
Rui Yukui ◽  
Wang Wenya ◽  
Fazana Rashid ◽  
Liu Qing
Keyword(s):  
Fatty Acids ◽  
Seed Oils ◽  
Fatty Acids Composition

Fatty acids composition in fruits of Rumex L. genus

2008 ◽  
Vol 21 (1) ◽  
pp. 133-137
Author(s):  
Helena Danuta Smolarz ◽  
Magdalena Wegiera ◽  
Joanna Matyjasik
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110678
Author(s):  
Irina Torres ◽  
Dolores Pérez-Marín ◽  
Miguel Vega-Castellote ◽  
María-Teresa Sánchez
Keyword(s):  
Fatty Acids ◽  
Hyperspectral Imaging ◽  
Imaging System ◽  
Fatty Acids Composition
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