Fatty acids, bioactive lipids and radical scavenging activity of Celastrus paniculatus Willd. seed oil

2009 ◽  
Vol 123 (1) ◽  
pp. 104-109 ◽  
Author(s):  
Mohamed Fawzy Ramadan ◽  
S.G. Kinni ◽  
L.N. Rajanna ◽  
Y.N. Seetharam ◽  
M. Seshagiri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Bioactive Lipids ◽  
Celastrus Paniculatus

scholarly journals Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

2018 ◽  
Vol 69 (2) ◽  
pp. 248 ◽  
Author(s):  
S. Turan ◽  
R. Solak ◽  
M. Kiralan ◽  
M. F. Ramadan
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Total Phenolics ◽  
Uv Light ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Scavenging Activity ◽  
Bioactive Lipids ◽  
Total Carotenoids

In the present report, the fatty acids, tocopherols, and sterol profiles as well as the total phenolics and carotenoids of rosehip (Rosa canina) seed oil were determined. The major fatty acids in the oil were linoleic and linolenic acids, comprising 54.80% and 23.47% of the total fatty acids, respectively. Other bioactive lipids in the oil included total tocopherols (786.3 mg/kg), total phenolics (37.97 mg/kg) and total carotenoids (218.8 mg/kg). Rosehip oil was rich in γ-tocopherol (472.0 mg/kg) and β‑sitosterol (78.0% of total sterols). The DPPH· (2,2′-diphenyl-1-picrylhydrazyl) radical scavenging activity of the oil showed 1.08 mg α-tocopherol/g oil and 4.18 μmol TEAC (Trolox equivalent antioxidant capacity)/g oil, respectively. The ABTS+ (2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of the oil showed 1.00 mg α-tocopherol/g oil and 3.02 μmol TEAC/g oil, respectively. The induction period (IP) of the oil was 3.46 h for the Rancimat test (110 °C), while the IP of oil in differential scanning calorimetry (DSC) test (100-150 °C) ranged between 0.26 and 58.06 min. The oxidative stability of the oil was determined under thermal and photo oxidation conditions. The progression of oxidation at 30 °C (under UV light) and at 60 °C (in the dark) was followed by recording the ultraviolet absorption (K232 and K270) and degradation of total tocopherols, γ-tocopherol and total carotenoids. Rapid deterioration occurred in the oil stored under UV light conditions. The information provided in the present work is of importance for using rosehip seed oil in different food and non-food applications.

scholarly journals Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species

2012 ◽  
Vol 64 (1) ◽  
pp. 221-227 ◽  
Author(s):  
V. Tesevic ◽  
Vlatka Vajs ◽  
S. Lekic ◽  
Iris Djordjevic ◽  
M. Novakovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oil Content ◽  
Seed Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Seed Oils ◽  
Scavenging Activity ◽  
Dpph Assay ◽  
Malva Sylvestris

The oil content and fatty acids, unsaponifiable composition and antioxidant activities of the seed oil from three Malvaceae species (Malva sylvestris L., Malva sylvestris L. var. mauritiana and Althaea officinalis L.) from Serbia were determined. The oil yields from the seeds varied from 7.18 to 9.60%. The main fatty acids of the seed oils were linoleic acid (44.14-54.49%), oleic acid (13.00-16.99%) and palmitic acid (11.45-24.29%). A small amount of cyclopropenoid acids, up to 1.85% was also established. The predominant sterol in all seed oils was ?-sitosterol (11.51-17.34 mg/g of oil). The antioxidant potential of all the investigated seed oils was evaluated by radical scavenging activity using 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay.

scholarly journals Analyses of the oil content, fatty acid composition, and antioxidant activity in seeds of Thlaspi arvense L. from different provenances and correlations with environmental factors

2022 ◽  
Vol 9 (1) ◽  
Author(s):  
Jingguo Liu ◽  
Min Chen ◽  
Yuhong Zhang ◽  
Baojiang Zheng
Keyword(s):  
Fatty Acid ◽  
Environmental Factors ◽  
Seed Weight ◽  
Oil Content ◽  
Seed Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Seed Oils ◽  
Scavenging Activity ◽  
Seed Oil Content

Abstract Background Pennycress (Thlaspi arvense L.) is an annual herbaceous plant of the Cruciferae family that has attracted attention as an oil crop and interseeded cover crop. We collected seeds of pennycress from five provenances in Northeast China, compared their characteristics, i.e. oil content, fatty acid composition, physical, chemical and antioxidant properties, their correlations with environmental factors were also analysed. Results There were significant differences in the seed characteristics, oil content, quality indicators and composition among different provenances (P < 0.05). The 1000-seed weight ranged from 0.80 to 1.03 g; seed oil content from 28.89 to 42.57%; iodine from 79.19 to 99.09; saponification value from 186.51 to 199.60; peroxide value from 0.07 to 10.60; and acid value from 0.97 to 13.02. The range of seed oil colours were 66.53–78.78 (L*), 4.51–10.29 (a*), and 105.68–121.35 (b*). Erucic acid (C22:1) was the fatty acids with the highest content in pennycress seed oils (31.12–35.31%), followed by linoleic acid (C18:2 16.92–18.95%) and α-linolenic acid (C18:3 14.05–15.34%). The fatty acid 8,11,14-eicosatrienoic acid (C20:3) was detected for the first time in seed oils from Beian city, Panshi city and Kedong county, with contents of 1.13%, 0.84% and 1.03%, respectively. We compare and report for the first time on the radical-scavenging activity of the seed oils of pennycress. The EC50 values of the DPPH radical-scavenging activity and ABTS+ radical-scavenging activity of the seed oils from different provenances were 8.65–19.21 mg/mL and 6.82–10.61 mg/mL, respectively. The ferric ion reduction antioxidant capacity (FRAP) ranged from 0.11 to 0.30 mmol Fe2+/g, which is equivalent to 4 mg/mL FeSO4 of pennycress seed oils. Conclusions There was a significant correlation between seed characteristics and changes in geographical factors. With increasing longitude, the thickness of seeds, 1000-seed weight, and seed oil content increased, while the acid and peroxide values of the seed oil decreased. As the latitude increased, the 1000-seed weight and seed oil content increased, while the seed oil peroxide value decreased. Furthermore, mean annual temperature and annual rainfall are the two key environmental factors affecting the quality of pennycress. Graphical Abstract

scholarly journals Analysis of minor vitamin E homologues in natural products

2021 ◽  
pp. 1-12
Author(s):  
Fumiaki Beppu ◽  
Naohiro Gotoh
Keyword(s):  
Fatty Acids ◽  
Natural Products ◽  
Vitamin E ◽  
Uv Light ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Functional Evaluation ◽  
Scavenging Activity ◽  
Exploratory Research ◽  
Biological Functions

Fruits and seeds are naturally rich in antioxidants, which provide protection against UV light and oxygen. Vitamin E is a typical antioxidant, and offers radical scavenging activity to prevent the oxidation of the polyunsaturated fatty acids in cell membranes, contribute to homeostasis, and support the biological functions of animals and plants. Tocopherol and tocotrienol are forms of vitamin E widely found in natural products. In addition, recent studies have demonstrated the existence of minor homologues, namely tocomonoenol and tocodienol. The characteristic physiological functions of vitamin E homologues are dependent on their structure. Consequently, the nutritional functionality of the minor homologues has attracted much research interest, which relies on highly accurate analytical methods. This review aimed to summarize the literature concerning the diversity of tocomonoenol and tocodienol, as well as reports on the various methods for their analysis and detection in different sample matrices. This paper is expected to contribute to future exploratory research and the functional evaluation of minor homologues.

scholarly journals Effect of processing on the quality, composition and antioxidant properties of Terminalia catappa (Indian almond) seed oil

2013 ◽  
Vol 13 (58) ◽  
pp. 7662-7678
Author(s):  
OB Adu ◽  
◽  
M Omojufehinsi ◽  
MO Esanboro ◽  
DA Abe ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Seed Oil ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical Scavenging Activity ◽  
Fat Soluble Vitamins ◽  
Dpph Radical Scavenging

This study was aimed at extracting and purifying T. catappa seed oil with a view to investigating the effect of processing on the composition and antioxidant activity of the oil. Oil was extracted from the dried and roasted T. catappa seed and subjected to degumming and bleaching. The different processed oils were analysed for their fatty acid, phytosterols, and fat soluble vitamins composition. Antioxidant properties of the oils were also determined by measuring the Diphenylpicrylhydrazyl (DPPH) radical scavenging activity and inhibition of heat induced peroxidation. Roasting and processing caused a reduction in acid value, increased peroxide value, but had no effect on the iodine and saponification values of T. catappa oil. Palmitic acid was the most abundant saturated fatty acid (42.466%) while oleic acid was the most abundant unsaturated fatty acid (23.445%). Roasting significantly reduced fatty acid concentration of the oil, and bleaching of both unroasted and roasted oils increased the concentration of fatty acids except linoleic acid. Gamma-sitosterol and Betasitosterol were present in appreciable amounts only in the crude oils. Roasting increased Vitamins A and D concentrations but drastically reduced that of vitamin E. Degumming had no effect on the fat soluble vitamins of T. catappa oil, but bleaching significantly reduced the concentrations of all the vitamins. The DPPH radical scavenging activity of the seed oil was between 26.93 ± 15.42% and 65.47 ± 31.59%. Refining increased the free radical scavenging activity of the unroasted oil, but did not affect the antioxidant activity of roasted oil. The capacity of the oil in preventing heat induced peroxidation was comparable to that of Butylated hydroxytoluene (BHT). Processing of the oil significantly increased its antioxidant activity. Loss of vitamin E did not affect the antioxidant activity of the oil. Thus, suggesting the presence of a heat stable antioxidant in the oil. This study indicated T. catappa seed oil to be potential pharmaceutical oil with good antioxidant characteristics

scholarly journals The effects of process technology on the physicochemical properties of peony seed oil

2017 ◽  
Vol 68 (2) ◽  
pp. 192 ◽  
Author(s):  
J. Qu ◽  
F. Zhang ◽  
K. Thakur ◽  
J. J. Shi ◽  
J. G. Zhang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Scavenging Activity ◽  
Inhibitory Effects ◽  
Process Technology

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.

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