The effect of drying temperature of milk thistle seeds on quality and bioactive compounds in the lipid fraction

Abstract Milk thistle oils are available on the market and appeal to consumers because of their healthy properties as cold-pressed oils. The raw material for producing such oils is purchased from a range of domestic and foreign sources. The aim of this work was to determine the effect of drying temperature on the peroxide value, acid value, fatty acid composition, tocopherol and phytosterol contents in the lipid fraction extracted from milk thistle seeds. The seeds were purchased in three different farms and were dried in a thin layer at 40 °C, 60 °C, 80 °C, 100 °C, 120 °C, and 140 °C. The level of phytosterols and the fatty acid composition were determined using GC-FID, while tocopherols concentrations were determined using HPLC. The study showed that the quality of seeds used in the production of oil varies. The drying of milk thistle seeds using air cooler than 80 °C caused no statistically significant changes in AV, p-AnV, phytosterol levels, tocopherols, or SFA levels. Drying temperatures in the 100–140 °C range caused significant losses of phytosterols and tocopherols and also resulted in changes in fatty acid composition. When seeds were dried at 140 °C, phytosterol levels dropped by 19–23%, tocopherols by 10–23%, MUFA by 30%, and PUFA by 11%.

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Potentialities of Rapid Analytical Strategies for the Identification of the Botanical Species of Several “Specialty” or “Gourmet” Oils

Foods ◽

10.3390/foods10010183 ◽

2021 ◽

Vol 10 (1) ◽

pp. 183

Author(s):

Federica Turrini ◽

Paola Zunin ◽

Raffaella Boggia

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Analytical Data ◽

Principal Component ◽

Raw Material ◽

Integrating Sphere ◽

Botanical Species ◽

Cold Pressed ◽

Analytical Approaches

A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of cold-pressed virgin oils. Two different analytical approaches are proposed to rapidly verify the botanical species of the oil-based raw material. The first approach is based on a multivariate statistical analysis of conventional analytical data, namely their fatty acid composition. These data have been re-elaborated in a multivariate way by Principal Component Analysis (PCA) and classification methods. The second approach proposes a fast and non-destructive spectrophotometric analysis to determine the color of these oils to discriminate among different species. In this regard, the raw diffuse reflectance spectra (380–780 nm) obtained by a UV-Vis spectrophotometer with an integrating sphere was considered and elaborated by chemometrics. This information was compared with the results obtained by the most common approach based on the CIELab parameters. A data fusion of chromatographic and spectral data was also investigated. Either fatty acid composition or color of these oils demonstrated to be two promising markers of their botanical authenticity.

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Chemical Constituents in Some Promising Genotypes of Indian Mustard [Brassica juncea (L.) Czern and Coss.]

Journal of AgriSearch ◽

10.21921/jas.v4i04.10210 ◽

2017 ◽

Vol 4 (04) ◽

Cited By ~ 1

Author(s):

SUNITA SINGH ◽

R. P. SINGH ◽

H. K. SINGH ◽

N. A. KHAN ◽

M. K. MAURYA

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Erucic Acid ◽

Brassica Juncea ◽

Acid Composition ◽

Chemical Constituents ◽

Indian Mustard ◽

Acid Value ◽

Fatty Acid Analysis ◽

Crude Fibre

Among the oilseed Brassica crops, Indian mustard [Brassica juncea (L.) Czern and Coss.] is an important source of oil from a nutritional point of view. The nutritional value of oil and cake quality is governed mainly by the composition of its fatty acids, iodine value, saponification, acid value, glucosinolates, crude fibre, protein and limiting amino acids, etc. Seventeen varieties/strains of Indian mustard were taken for saturated and unsaturated fatty acid analysis. The eicosenoic was absent in genotype (NUDBYJ-10) and erucic acid (NUDBYJ-10, LES-46 and Pusa mustard- 21). The fatty acid composition found a variable in different genotypes. Saturated fatty acid, Palmitic + Stearic ranged between 2.3 to 6.5%, Oleic 10.6 to 40.7%, Linoleic 16.1 to 37.7%, Linolenic 13.3 to 26.7%, Eicosenoic 0.00 to 10.30% and Erucic acid 0.00 to 47.50%, respectively. Alternaria blight severity also varied in different genotypes and ranged between 18.75 to 56.25%, maximum being in genotype Kranti and minimum in LES-47. No significant correlation was observed between the fatty acid composition and disease severity. The oil content range from 38.1 to 42.60% and protein content was found highest in variety RGN-73. The amino acid viz. methionine and tryptophan range between 0.41 to 1.81 g/16gN and 0.41 to 1.81 g /16g N, respectively.

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Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

Journal of Food Protection ◽

10.4315/0362-028x-61.2.217 ◽

1998 ◽

Vol 61 (2) ◽

pp. 217-220 ◽

Cited By ~ 11

Author(s):

HONG-SUN YOOK ◽

SEONG-IL LIM ◽

MYUNG-WOO BYUN

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Physicochemical Properties ◽

Gamma Irradiation ◽

Acid Composition ◽

Thiobarbituric Acid ◽

Acid Value ◽

Ozone Treatment ◽

Bee Pollen ◽

Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (>102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P < 0.05).

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Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.10587 ◽

2021 ◽

Vol 18 (4) ◽

Author(s):

Syamsul RAHMAN ◽

Salengke Salengke ◽

Abu Bakar TAWALI ◽

Meta MAHENDRADATTA

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Properties ◽

Raw Material ◽

Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

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Cold-pressed cactus pear seed oil: Quality and stability

Grasas y Aceites ◽

10.3989/gya.0329201 ◽

2021 ◽

Vol 72 (3) ◽

pp. e415 ◽

Cited By ~ 3

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).

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RESEARCH OF PROPERTIES OF STRASUS FAT

EurasianUnionScientists ◽

10.31618/esu.2413-9335.2020.6.75.869 ◽

2020 ◽

Vol 6 (6(75)) ◽

pp. 13-20

Author(s):

A.V. Ocheretna ◽

N.E. Frolova

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Quality Indicators ◽

Acid Composition ◽

Chromatographic Method ◽

Raw Material ◽

Material Quality

The fatty acid composition of ostrich fat was studied by chromatographic method. Raw material quality indicators have been experimentally confirmed. Dynamics of growth of acidic number of fat during storage under different conditions is established.

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Flavor of roasted peanuts ( Arachis hypogaea ) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

Food Research International ◽

10.1016/j.foodres.2016.09.024 ◽

2016 ◽

Vol 89 ◽

pp. 860-869 ◽

Cited By ~ 9

Author(s):

Dimitrios Lykomitros ◽

Vincenzo Fogliano ◽

Edoardo Capuano

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Arachis Hypogaea ◽

Acid Composition ◽

Processing Technology ◽

Raw Material

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Comparative Study on Quality Characteristics and Variations in Fatty Acid Composition of Different Varieties of Rapeseed and Mustard (Brassica spp.)

Asian Journal of Research in Biochemistry ◽

10.9734/ajrb/2018/v3i329839 ◽

2018 ◽

pp. 1-7

Author(s):

Md. Delwar Hossain ◽

Kamal Uddin Ahmed ◽

Mst. Farhana Nazneen Chowdhury ◽

Alak Barman ◽

Arif Ahmed ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Oleic Acid ◽

Fatty Acid ◽

Erucic Acid ◽

Acid Composition ◽

Acid Value ◽

Quality Characteristics ◽

Brassica Spp ◽

Liquid Chromatographic

With a view to studying the qualitative features and the variations in fatty acid composition of 6 rapeseed (B. campestris and B. napus) and mustard (B. juncea) varieties, an experiment was conducted. Among these varieties, BARI Sarisha-14 presented the value of 168.4 which was recorded the highest. Both BARI Sarisha-11 and BARI Sarisha-14 was found with the highest iodine value of 39.44; and the highest amount of acid value was recorded from BARI Sarisha-11 (1.867). Gas-liquid chromatographic (GLC) method has been used to determine the composition of essential fatty acid in the seeds of Brassica spp. (L.). From the GLC analysis, it was found that erucic acid, oleic acid, linoleic acid and lenolenic acid were the prime fatty acids in all the varieties. Erucic acid was in the range of 41.11 – 51.28%, oleic acid was the highest both in BARI Sarisha-11 and BARI Sarisha- 13 contained (18.69%), while BARI Sarisha-9 contained the highest amount of the unsaturated linoleic (17.75%) and linolenic (15.83%) acids. Moreover, palmitic acid, stearic acid and archidic acid were also present in small amount.

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