Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity

2018 ◽  
Vol 135 ◽  
pp. 91-97 ◽  
Author(s):  
Graziele Gustinelli ◽  
Lovisa Eliasson ◽  
Cecilia Svelander ◽  
Marie Alminger ◽  
Lilia Ahrné
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Supercritical Co2 ◽  
Seed Oil ◽  
Vaccinium Myrtillus ◽  
Supercritical Co2 Extraction ◽  
Vaccinium Myrtillus L

scholarly journals Nutrients, fatty acid composition and antioxidant activity of the flowers and seed oils in wild populations of Paeonia ludlowii

2019 ◽  
pp. 206
Author(s):  
Jie Li, Zai-Hua Wang
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Seed Oils ◽  
Wild Populations ◽  
The Impact

Wild Paeonia ludlowii is considered as a traditional ornamental plant, but its flowers and seed oils are edible with important economic values, and the variation of nutrients, fatty acid composition in wild populations is scarcely known. Flowers and seeds of P. ludlowii were collected from two wild populations for evaluating the nutrients in flowers, composition of fatty acids in seed oils and the antioxidant activity. The flowers contained high composition of proteins, carbohydrates, amino acids, total flavonoids, phenolic compounds and essential minerals. Seed oil yield reached up to 21.95% using supercritical CO2 fluid extraction, and it contained 14 fatty acids (up to 93.35 g/100g seed oil), especially the unsaturated fatty acids (oleic acid, linoleic acid and α-linolenic acid) was up to 88.69% with low ω6/ω3 ratios of 0.58. The antioxidant capacity can be arranged in the order of trolox > flower extracts > seed oil according to the DPPH and ABTS free radical assay. Contents of nutrient in flowers and fatty acids in seed oils were significantly different between two wild populations due to the impact of different growing environments. These results indicate that flowers and seed oils of P. ludlowii are potential food resources in human diets.

Fatty acid composition of Oenothera biennis seed oil during storage. Antioxidant activity

2010 ◽  
Vol 46 (2) ◽  
pp. 278-282 ◽  
Author(s):  
S. G. Yunusova ◽  
L. R. Yakupova ◽  
A. V. Ivanova ◽  
R. L. Safiullin ◽  
E. G. Galkin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Oenothera Biennis

scholarly journals Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

2018 ◽  
Vol 69 (2) ◽  
pp. 246 ◽  
Author(s):  
R. H.H. Pinto ◽  
C. Sena ◽  
O. V. Santos ◽  
W. A. Da Costa ◽  
A. M.C. Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Supercritical Co2 ◽  
Unsaturated Fatty Acids ◽  
Mass Yield ◽  
Cooking Oil ◽  
Functional Quality

Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.

scholarly journals Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source

2019 ◽  
Vol 70 (4) ◽  
pp. 328 ◽  
Author(s):  
S. Hazrati ◽  
S. Nicola ◽  
S. Khurizadeh ◽  
A. Alirezalu ◽  
H. Mohammadi
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Chemical Properties ◽  
Total Phenolic ◽  
High Unsaturated Fatty Acid ◽  
Physico Chemical

Chrozophora tinctoria L., usually known as dyer’s Croton, Turnsole or Giradol, has been used in various medicinal and food products for many years. However, no comprehensive research has been undertaken to assess its potential as a new seed oil crop. Therefore, the current study examined the fatty acid composition, physico-chemical properties and antioxidant activity of C. tinctoria seeds, grown in the southwest of Iran. The seed oil content was found to be 26.40%. The extracted oil was analyzed for fatty acid composition using gas chromatography (GC). The results showed that unsaturated fatty acids accounted for almost 91% of the total fatty acids. Linoleic acid was the dominant fatty acid (76.68%), followed by oleic acid (13.99%) and palmitic acid (5.32%). δ-tocopherol was the major tocopherol in the oil, representing 70 mg/100 g oil. The total phenolic content (151.70 mg GAE per 100 g oil) and total flavonoid content (1.17 mg QE oil) were also determined in the extracted oil. The antioxidant activity was measured by a DPPH assay and expressed as 45% of the seed oil. Due to its high oil yield and high unsaturated fatty acid content, C. tinctoria could be regarded as a new source of edible oil.

scholarly journals A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 32 ◽  
Author(s):  
Zhana Petkova ◽  
Ginka Antova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thermal Treatment ◽  
Microwave Heating ◽  
Acid Composition ◽  
Seed Oil ◽  
Conventional Heating ◽  
Melon Seed ◽  
Sunflower Oils ◽  
Melon Seed Oil

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

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