Fatty Acid Profile and Antioxidant Activity of Nigella Sativa Fatty Oil

2021 ◽  
Author(s):  
A. R. Mubinov ◽  
E. V. Avdeeva ◽  
V. A. Kurkin ◽  
G. M. Latypova ◽  
R. R. Farkhutdinov ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nigella Sativa ◽  
Fatty Oil

Fatty acid composition and antioxidant activity of Pistacia lentiscus L. fruit fatty oil from Algeria

2018 ◽  
Vol 12 (2) ◽  
pp. 1408-1412 ◽  
Author(s):  
N. Belyagoubi-Benhammou ◽  
L. Belyagoubi ◽  
A. El Zerey-Belaskri ◽  
A. Zitouni ◽  
N. Ghembaza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Pistacia Lentiscus ◽  
Fatty Oil

scholarly journals Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

2016 ◽  
Author(s):  
J. Jesús Manríquez-Torres ◽  
J. Antonio Sánchez-Franco ◽  
Esther Ramírez-Moreno ◽  
Nelly del S. Cruz-Cansino ◽  
J. Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Antioxidant Compounds ◽  
Conservation Treatment ◽  
Rubus Fruticosus ◽  
Antioxidant Content ◽  
Oil Extract

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

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 Chemical characterization, fatty acid profile and antioxidant activity of Gustavia macarenensis fruit mesocarp and its oil from the Amazonian region of Ecuador as an unconventional source of vegetable oil

2019 ◽  
Vol 70 (2) ◽  
pp. 298
Author(s):  
J. J. Reyes Mera ◽  
R. Abreu-Naranjo ◽  
J. M. Alvarez-Suarez ◽  
D. Viafara
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Linear Discriminant ◽  
Chromatography Analysis

To our knowledge, this study is the first to report on the nutritional characterization, bioactive compounds and antioxidant activity of Amazonian G. macarenensis fruit. The fatty acid profile was determined using a high performance liquid chromatography analysis. The total phenolic content and antioxidant activity were determined using Folin Ciocalteu’s method and by radical scavenging activity, respectively. Moreover, a cluster analysis was carried out in order to classify the G. macarenensis fruit oil according to its fatty acid profile. Seven Fisher linear discriminant functions were obtained from the discriminant analysis. These models allow one to classify new fruits on the basis of their fatty acid profile. A high value for total lipids was obtained (53.57%). Its main components were palmitic and oleic acid. The TPC value (156.49 ± 2.62 mg GAE/Kg of oil) obtained from the G. macarenensis fruit pulp oil is higher than what was reported for some olive oil and Brazilian mango oil varieties.

scholarly journals EVALUATION OF FATTY ACID PROFILE OF NIGELLA SATIVA L. SEEDS

2021 ◽  
Vol 21 (Suppliment-1) ◽  
pp. 2078-2081
Author(s):  
Swati Agarwal ◽  
Neetu Mishra
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nigella Sativa
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