Tocopherol Content of Soybean Lines with Reduced Linolenate in the Seed Oil

Crop Science ◽  
2004 ◽  
Vol 44 (3) ◽  
pp. 772-776 ◽  
Author(s):  
Kristen L. McCord ◽  
Walter R. Fehr ◽  
Tong Wang ◽  
Grace A. Welke ◽  
Silvia R. Cianzio ◽  
...  
Keyword(s):  
Seed Oil ◽  
Tocopherol Content

scholarly journals Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1262
Author(s):  
Tanja Cvetković ◽  
Jasmina Ranilović ◽  
Davorka Gajari ◽  
Helena Tomić-Obrdalj ◽  
Drago Šubarić ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Nutritional Quality ◽  
Seed Oil ◽  
Tocopherol Content ◽  
Antioxidant Potential ◽  
Added Value ◽  
Cold Pressing ◽  
Capsicum Annuum L ◽  
Seed Flour ◽  
Pepper Seed

The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.

An Assessment of in vitro Antioxidant Potential of Camelina sativa L. Seed Oil and Estimation of Tocopherol Content using HPTLC Method

2021 ◽  
Vol 13 (2) ◽  
pp. 589-600
Author(s):  
R. Pathak ◽  
M. Mohsin ◽  
S. P. S Mehta
Keyword(s):  
Physicochemical Properties ◽  
Seed Oil ◽  
Acid Value ◽  
Tocopherol Content ◽  
Camelina Sativa ◽  
Biodiesel Production ◽  
Biofuel Production ◽  
Antioxidant Potential ◽  
Camelina Seed

The present study was aimed to analyze the physicochemical properties of Camelina sativa L. seed oil in order to identify its utilization as a primary feedstock for biofuel production. Efforts were also made to identify and quantify the amount of α- tocopherols in Camelina seed oil and evaluated in vitro antioxidant potential of Camelina sativa seed oil and were compared with α–tocopherol standard. Physicochemical properties such as oil yield content (36.66 %), less acid value (5.39 mg KOH/g) make it a prominent feedstock for biodiesel production.  Saponification value (182.66 mg KOH/g) also makes this oil useful in soap and cosmetic industries. To check in vitro antioxidant potential of Camelina seed oil H2O2, DPPH and ABTS were used as free radical inducers. Oil showed remarkable inhibition potential of trapping these free radicals. Tocopherol content was analyzed through HPTLC. Camelina sativa seed oil was found to contain 59.34 mg/100 g of tocopherol content. It is evident from this study that Camelina oil has high antioxidant potential and there is no need to add other antioxidant substances in the products formed by using Camelina sativa seed oil.

Genetic and environmental variation for tocopherol content and composition in sunflower commercial hybrids

2002 ◽  
Vol 139 (4) ◽  
pp. 425-429 ◽  
Author(s):  
L. VELASCO ◽  
J. M. FERNÁNDEZ-MARTÍNEZ ◽  
R. GARCÍA-RUÍZ ◽  
J. DOMÍNGUEZ
Keyword(s):  
Seed Yield ◽  
Seed Oil ◽  
Environmental Variation ◽  
Tocopherol Content ◽  
Alpha Tocopherol ◽  
Total Tocopherol ◽  
Sunflower Seeds ◽  
Total Tocopherol Content ◽  
100 Seed Weight ◽  
Location Interaction

Tocopherols are the most important compounds having antioxidant activity in sunflower seeds. The objective of the present research was to study the genetic and environmental variation for tocopherol content and composition in sunflower. Thirty-six sunflower hybrids were grown at 13 locations across all major areas of sunflower cultivation in southern Spain. Seed yield, 100 seed weight, oil content and tocopherol content and composition were determined. Tocopherol content ranged from 314·5 to 1024·5 mg/kg seed and from 562·8 to 1872·8 mg/kg oil. The tocopherol fraction was largely composed of alpha-tocopherol, which accounted for 88·4% to 96·3% of the total tocopherols. Both genotypic and environmental effects were significant for tocopherol content and composition. For alpha-, beta- and total tocopherol content, the effect of the genotype was larger than that of the environment, whereas the latter had a greater effect on gamma-tocopherol content. Genotype×location interaction was significant for alpha-, gamma- and total tocopherol content. Tocopherol content was not correlated with seed oil or seed yield, indicating the possibility of selecting for this trait without affecting the performance of the genotypes.

scholarly journals Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 145-150 ◽  
Author(s):  
B. Matthaus ◽  
M.M. Özcan
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Compositional Analysis ◽  
Tocopherol Content ◽  
Gas Liquid Chromatography ◽  
Seed Oils ◽  
Total Tocopherol ◽  
Total Tocopherol Content ◽  
Total Oil ◽  
Main Component

The lipid compositions of the seed oils of some Nigella species were investigated. The total oil content of the seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis of the Nigella seed oils revealed the content of linoleic acid to be the highest (40.3–58.9%). Other prominent fatty acids were as follows: oleic (18.7–28.1%), palmitic (10.1–12.5%), 22:1 D11 (3.2–3.8%) and stearic (2.6–3.1%) acids. All the Nigella seed oils analysed exhibited differences in their tocopherol contents and the differences were estimated. The oils extracted from the seeds contained between 1.70–4.12 mg/100 g α-T, 0.97–4.51 mg/100 g γ-T, and 4.90–17.91 mg/100 g β-T3. The total tocopherol content in seeds varied between 9.15 mg/100 g to 24.65 mg/100 g. The compositions of the sterol fractions were determined by gas liquid chromatography. The total amounts of sterols ranged between 1993.07 mg/kg to 2182.17 mg/kg. The main component was β-sitosterol (48.35–51.92%), followed by 5-avenasterol, campesterol, and stigmasterol.

scholarly journals Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

2017 ◽  
Vol 68 (1) ◽  
pp. 175 ◽  
Author(s):  
B. Aydeniz Güneşer ◽  
E. Yilmaz
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
B Value ◽  
Tocopherol Content ◽  
Seed Oils ◽  
Microwave Roasting ◽  
Cold Pressing ◽  
Significant Difference ◽  
Food Applications ◽  
Cold Pressed

The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93–62.99%. After cold pressing, 13.57–17.97% oil remained in the meal together with 20.68–25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, ß-sitosterol was dominant (around 77–78%). Likewise, the α-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.

scholarly journals 2-methyloxolane as alternative solvent for lipid extraction and its effect on the cactus (Opuntia ficus-indica L.) seed oil fractions

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 27 ◽  
Author(s):  
Said Gharby ◽  
Harish Karthikeyan Ravi ◽  
Dominique Guillaume ◽  
Maryline Abert Vian ◽  
Farid Chemat ◽  
...  
Keyword(s):  
Seed Oil ◽  
Lipid Extraction ◽  
Tocopherol Content ◽  
Oil Extraction ◽  
Physical Parameters ◽  
Sterol Content ◽  
Quality Indices ◽  
Extinction Coefficients ◽  
Qualitative And Quantitative ◽  
Extraction Solvent

The potential of 2-methyloxolane (2-MeO) as an alternative solvent to extract cactus seed oil was compared, in qualitative and quantitative terms, with that of n-hexane, a solvent commonly used for the extraction of edible or cosmetic oils. With 2-MeO, the oil yield was higher (9.55 ± 0.12 g/100 g) than the oil extracted with n-hexane (8.86 ± 0.25 g/100 g). The chemical and physical parameters quality indices (acidity, peroxide value and extinction coefficients (K232 and K270) of 2-methyloxolane extracted oil were found to be much higher than that of oil extracted with n-hexane. A suitable refining scheme will have to be applied, probably leading to slight additional cost and losses. Also, the results showed that the sterol content was higher in the oil obtained with 2-MeO (111.5 ± 2.5 mg/100 g) as a solvent when compared to the oil extracted with n-hexane (102.1 ± 7.54 mg/100 g). However, fatty acid and tocopherol content were not influenced by the extraction solvent. Therefore, the bio-based solvent 2-methyloxolane can be considered as an excellent alternative to the petroleum-based solvent n-hexane for edible/cosmetic oil extraction. The utilization of 2-MeO for oil extraction can drastically reduce the health and environmental impacts associated with n-hexane.

scholarly journals Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality

2018 ◽  
Author(s):  
H. Desmorieux ◽  
L. Hassini
Keyword(s):  
Relative Humidity ◽  
Seed Oil ◽  
Oil Quality ◽  
Tocopherol Content ◽  
Empirical Modeling ◽  
Prickly Pear ◽  
Convective Drying ◽  
Air Velocity ◽  
Pressing Method

The aim of this work is to study the effects of drying conditions on the quality of extracted pricly pear seed oil, specifically α-tocopherol content. Drying experiments were carried on following a full 23 factorial design using a vertical drying tunnel. The temperature range was 45 to 70°C, relative humidity range was 15 - 30% and   air velocity was 1 and 2 m/s. The Midilli-Kucuk model was found with satisfaction describing the seed air drying curves with a correlation coefficient of 0.999 and a standard error of 0.01. For each drying condition, the extraction of fixed oil seeds was performed at cold using mechanical pressing method. The oil quality was evaluated on the basis of the a-tocopherol content. The a-tocopherol was identified and quantified by high-performance liquid chromatography (HPLC-UV). According to the experimental results, it was found that convective drying of thin layer of seeds at soft air conditions, drying temperature of 45°C, relative humidity of 15% and air velocity of 1m/s give the optimal quality of extracted oil in terms of a-tocopherol content.Keywords: prickly pear seeds;  convective drying; semi-empirical modeling; a-tocopherol seed oil; optimization.

scholarly journals Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 376-384 ◽  
Author(s):  
R. Vidrih ◽  
S. Vidakovič ◽  
H. Abramovič
Keyword(s):  
Fatty Acid ◽  
Peroxide Value ◽  
Acid Content ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Tocopherol Content ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

scholarly journals Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1634 ◽  
Author(s):  
Rita de Cássia de Souza ◽  
Bruna Aparecida Souza Machado ◽  
Gabriele de Abreu Barreto ◽  
Ingrid Lessa Leal ◽  
Jeancarlo Pereira dos Anjos ◽  
...  
Keyword(s):  
Seed Oil ◽  
Low Pressure ◽  
Grape Seed ◽  
Tocopherol Content ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Grape Seeds ◽  
Grape Seed Oil ◽  
Experimental Parameters ◽  
Ultrasound Pretreatment

Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhlet-Sox and Bligh Dyer-BD) and high pressure (supercritical carbon dioxide-SFE) methods. The best condition for pretreatment of samples was 30 min of sonication at 30 °C before extraction by Sox or BD. Ultrasound pretreatment was efficient to increase oil extraction yield by 32.10 (Sox), 20.31 (BD) and 12.54% (SFE), depending on the extraction method used as well as, and certainly influenced the total phenolic concentration in 311 (Sox), 234 (BD), and 184 (SFE)%. Ten fatty acids were identified in the oils, the major ones being 18:2ω-6cis (linoleic 52.39%–63.12%), 16:0 (palmitic 20.22%–26.80%) and 18:0 (stearic 8.52%–13.68%). The highest epicatechin concentration was identified in the BD sample: 30-30 (150.49 ± 5.98mg/kg), which presented a concentration of ≥3 times compared to the control (56.68 ± 1.81mg/kg). Ultrasound pretreatment also contributed positively (56% and 99% increase) in the α-tocopherol content of the SFE: 30-30 and BD: 30-30 samples, respectively. The results indicate that the ultrasound pretreatment is a suitable technology to improve the quality of the oil from the grape seed.

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