Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

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New insights into free and bound phenolic compounds as antioxidant cluster in tea seed oil: Distribution and contribution

LWT ◽

10.1016/j.lwt.2020.110315 ◽

2021 ◽

Vol 136 ◽

pp. 110315

Author(s):

Xiaoqin Wang ◽

María del Mar Contreras ◽

Dunming Xu ◽

Wencong Jia ◽

Lijuan Wang ◽

...

Keyword(s):

Phenolic Compounds ◽

Seed Oil ◽

Tea Seed Oil ◽

Oil Distribution

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Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Vietnam Journal of Agricultural Sciences ◽

10.31817/vjas.2021.4.1.06 ◽

2021 ◽

Vol 4 (1) ◽

pp. 955-964

Author(s):

Phan Thi Phuong Thao ◽

Tran Thi Thu Hang ◽

Pham Le Nguyet Anh ◽

Vu Hong Son

Keyword(s):

Oxidative Stability ◽

Vegetable Oils ◽

Rapeseed Oil ◽

Seed Oil ◽

Test Method ◽

Butylated Hydroxytoluene ◽

Synthetic Antioxidants ◽

Total Oxidation ◽

Oven Test ◽

Tea Seed Oil

This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

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Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds (Prunus domestica Linn.)

Biomolecules ◽

10.3390/biom10020294 ◽

2020 ◽

Vol 10 (2) ◽

pp. 294

Author(s):

Ivan Savic ◽

Ivana Savic Gajic ◽

Dragoljub Gajic

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Ethyl Acetate ◽

Oxidative Stability ◽

Seed Oil ◽

Chemical Properties ◽

Soxhlet Extraction ◽

Hplc Method ◽

Physico Chemical ◽

Β Carotene

Storage of a great amount of plum kernel waste becomes a challenge for food industry. In this work, the plum seed was used as a source of fixed oil that can be an ingredient of commercial products. Soxhlet extraction was carried out using the different solvents, such as n-hexane, n-heptane, ethyl acetate, acetone, or chloroform:methanol mixture (2:1 v/v). The highest yield of oil (about 30%) was obtained using n-heptane and n-hexane, while the lowest yield was obtained using ethyl acetate. The analysis of physico-chemical parameters indicated that all samples of plum seed oil have an exceptional quality. Schaal oven test indicated that the fixed oil of plum seed exhibited satisfactory oxidative stability at moderate storage temperatures (up to 65 °C). The composition of phenolic compounds in the oil samples was determined using HPLC method. The most abundant compound of seven identified and quantified phenolic compounds was vanillic acid. The highest content of β-carotene (1.67 mg 100 g−1 fixed oil) spectrophotometrically determined was in the oil extracted with n-hexane. The lowest content of β-carotene (1.26 mg 100 g−1 fixed oil) was determined in the oil extracted with a mixture of chloroform:methanol (2:1 v/v). This oil had the highest antioxidant activity (IC50 value of 4.35 mg mL−1) compared to other oil samples. The antioxidant activity was probably caused by the presence of phenolic compounds. The investigated physico-chemical properties demonstrated that the plum seed oil has a potential for application in the food, cosmetics, and pharmaceutical industry.

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