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

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

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

Archives of Biological Sciences ◽

10.2298/abs1201221t ◽

2012 ◽

Vol 64 (1) ◽

pp. 221-227 ◽

Cited By ~ 7

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.

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Characterization of Vernonia galamensis germplasm for seed oil content, fatty acid composition, seed weight, and chromosome number

Industrial Crops and Products ◽

10.1016/0926-6690(94)90121-x ◽

1994 ◽

Vol 2 (4) ◽

pp. 299-305 ◽

Cited By ~ 22

Author(s):

A.E. Thompson ◽

D.A. Dierig ◽

R. Kleiman

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Chromosome Number ◽

Acid Composition ◽

Seed Weight ◽

Oil Content ◽

Seed Oil ◽

Seed Oil Content ◽

Vernonia Galamensis

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

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.58.10895 ◽

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

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Significant variation for seed oil content, fatty acid profile, and seed weight in natural populations of field pennycress (Thlaspi arvense L.)

Industrial Crops and Products ◽

10.1016/j.indcrop.2018.11.054 ◽

2019 ◽

Vol 129 ◽

pp. 261-268 ◽

Cited By ~ 3

Author(s):

Kayla Altendorf ◽

Terry Isbell ◽

Donald L. Wyse ◽

James A. Anderson

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Significant Variation ◽

Seed Weight ◽

Oil Content ◽

Seed Oil ◽

Natural Populations ◽

Seed Oil Content ◽

Thlaspi Arvense ◽

Field Pennycress

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Fat-Soluble Bioactives, Fatty Acid Profile and Radical Scavenging Activity of Semecarpus anacardium Seed Oil

Journal of the American Oil Chemists Society ◽

10.1007/s11746-010-1567-0 ◽

2010 ◽

Vol 87 (8) ◽

pp. 885-894 ◽

Cited By ~ 47

Author(s):

Mohamed Fawzy Ramadan ◽

S. G. Kinni ◽

M. Seshagiri ◽

Jörg-Thomas Mörsel

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Seed Oil ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity ◽

Semecarpus Anacardium

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Seed oil content and fatty acid composition in a genebank collection of Cucurbita moschata Duchesne and C. argyrosperma C. Huber

Plant Genetic Resources ◽

10.1017/s1479262112000512 ◽

2013 ◽

Vol 11 (2) ◽

pp. 149-157 ◽

Cited By ~ 7

Author(s):

Robert L. Jarret ◽

Irvin J. Levy ◽

Thomas L. Potter ◽

Steven C. Cermak ◽

Laura C. Merrick

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Seed Weight ◽

Oil Content ◽

Seed Oil ◽

Cucurbita Moschata ◽

Seed Oil Content ◽

Total Seed

Data on intra-specific variability for seed oil content, physical characteristics and fatty acid composition in Cucurbita moschata and Cucurbita argyrosperma are lacking in the scientific literature. We examined 528 genebank accessions of C. moschata and 166 accessions of C. argyrosperma – which included members of both subsp. argyrosperma and subsp. sororia – for seed oil content, oil physical characteristics and fatty acid composition. The oil of both species had near-identical viscosities, viscosity indices, colour and oxidative stabilities while the oil of C. argyrosperma had a slightly higher pour point, cloud point, percentage of free fatty acids and acid value when compared with C. moschata. Mean oil content values of the two species were similar at 28.7 ± /2.7 and 29.8 ± /2.6% for C. moschata and C. argyrosperma, respectively. The mean seed oil content of C. argyrosperma subsp. argyrosperma var. palmeri (32.1%) was significantly higher than that of the other taxa examined. The average (mean) percentage of total seed weight attributable to the kernel was 77.2% in C. moschata (n= 34) and 74.5% in C. argyrosperma (n= 46). The percentage of total seed weight attributable to the hull was correlated with seed oil content, in both species. Linoleic was the predominant fatty acid in all the samples analysed. Means for individual fatty acids in C. moschata were linoleic 48.5%, oleic 22.6%, palmitic 20.7% and stearic 7.5%. Means for individual fatty acids in C. argyrosperma were linoleic 47.3%, oleic 27.5%, palmitic 16.5% and stearic 8.0%.

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