scholarly journals Evaluation of Chemical Characterization, Antioxidant Activity and Oxidative Stability of Some Waste Seed Oil

2017 ◽  
Vol 5 (1) ◽  
pp. 48 ◽  
Author(s):  
Sibel Uluata ◽  
Nurhayat Ozdemir
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Lipid Hydroperoxide ◽  
Chemical Characterization ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance

In this study, fatty acid composition, antioxidant activity, total phenolic compounds (TPC) and oxidative stability of cherry seed (SCO), sweet cherry seed (SCSO), mulberry seed (MSO) and plum seed oil (PSO) were determined. Oleic acid was determined as primary fatty acid (42.9-67.3%), and followed by linoleic acid (23.4-41.8%) for SCO, SCSO and PSO. Linoleic acid was determined as primary fatty acid in MSO. γ-tocopherol was determined the main and highest tocopherol isomers varied from 579.9 to 605 mg/kg oil in SCO, SCSO and PSO, whereas δ-tocopherol was determined main tocopherol isomer with 1354mg/kg oil value in MSO. Plum seed oil (PSO) was the highest antioxidant activity values in both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays. There was no significant differences in lipid hydroperoxide and TBARS (2-thiobarbituric acid-reactive substance) formation among SCO, SCSO and MSO. PSO had the highest induction period (15.1 h), followed by MSO (1.4 h), SCSO (1.5 h), SCO(1.3 h). PSO was oxidatively more stable than the other oil samples. This research shows that these waste seed oils have high antioxidant capacity and tocopherol content, so they could be used in food industry.

scholarly journals Genetic and chemical characterization of avocado commercial cultivars avocado of Risaralda Colombia

2020 ◽  
Vol 42 (5) ◽  
Author(s):  
Gloria Edith Guerrero Álvarez ◽  
Ana María López Gutiérrez ◽  
Katalina Ángel Valencia ◽  
Paula Sandoval Mossos ◽  
Diana Lucía Suárez Rozo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Seed Oil ◽  
Chemical Characterization ◽  
Persea Americana ◽  
Total Phenolic ◽  
Principal Coordinates Analysis ◽  
Principal Coordinates ◽  
Dpph Method

Abstract This research aimed at performing the molecular characterization of commercial Papelillo avocado (Persea americana cv Lorena) cultivars from the municipality of Marsella (Risaralda, Colombia), as well as the physicochemical analysis and antioxidant activity assessment of the pulp and seed. An evaluation of 50 individuals among commercial varieties and possible patterns was performed using 17 microsatellite markers. Proximate analysis of the pulp was performed, and the fatty acid profile of oils, the antioxidant activity by the DPPH and FRAP methods, and the total phenolic content were evaluated. From the cluster analysis, Dice index, and Principal Coordinates Analysis, it became evident that all the individuals showed a tendency to group by populations. In addition, the pulp revealed high fiber contents (4.96–20.64%) and moisture (80.75–82.96%); however, it showed low oil content (5.97–6.56%). The fatty acid found in the highest proportion in seed oil is linoleic acid and that in pulp oil is oleic acid. The antioxidant activity by the DPPH method for seed oil (87.87 to 91.04%) presented a greater inhibition concerning to the pulp oil (20.34% and 24.43%), this same trend was observed by the FRAP method. Concerning the content of total phenols, the seed oil (31.94–76.30 mg GAE g-1) has a higher value than the pulp (30.18–54.30 mg GAE g-1). The set of samples was characterized as a significant source of genetic variability; thanks to the excellent alternatives they provide as rootstocks for commercial varieties such as the ‘Lorena’ cultivars. The chemical classification carried out in this study is of great importance, due to the lack of information about the oil of the ‘Papelillo’ avocado cultivated in different regions of Colombia.

scholarly journals Aktivitas Antioksidan Ekstrak Tumbuhan Suruhan (Peperomia pellucida [L.] Kunth) Pada Asam Linoleat

Jurnal MIPA ◽  
2017 ◽  
Vol 6 (2) ◽  
pp. 86
Author(s):  
Jeremy Fransisco Pakasi ◽  
Lidya I Momuat ◽  
Harry S.J. Koleangan
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Ethanol Extract ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance ◽  
Peroxide Formation ◽  
Reactive Substance ◽  
Percent Inhibition ◽  
Ferric Thiocyanate

Penelitian ini bertujuan untuk mempelajari aktivitas antioksidan eksrak tumbuhan suruhan Peperomia pellucida (L.) Kunth pada asam linoleat. Tumbuhan suruhan diekstrak dengan pelarut etanol 80% dan n-heksana dengan cara maserasi selama 48 jam. Ekstrak etanol dan n-heksana dari tumbuhan suruhan diukur kandungan total fenoliknya dengan metode Folin-ciocalteu, serta diuji aktivitas antioksidannya pada asam linoleat menggunakan metode Ferric Thiocyanate untuk menghitung persen penghambatan peroksida, dan metode Thiobarbituric Acid Reactive Substance untuk mengukur persen penghambatan pembentukan malonaldehida. Hasil penelitian kandungan total fenolik dalam ekstrak etanol dan n-heksana tumbuhan suruhan berturut-turut adalah 53.469 mg/kg dan 22.755 mg/kg. Aktivitas antioksidan dari ekstrak etanol tumbuhan suruhan dengan konsentrasi 100 dan 200 µg/mL dalam menghambat pembentukan peroksida berturut-turut sebesar 83.74% dan 88.80%, serta pembentukan malonaldehida sebesar 93.07% dan 93.96% pada asam linoleat.Sedangkan Aktivitas antioksidan dari ekstrak n-heksana tumbuhan suruhan dengan konsentrasi 100 dan 200 µg/mL dalam menghambat pembentukan peroksida berturut-turut sebesar 67.96% dan 73.18%, serta pembentukan malonaldehida sebesar 90.98% dan 92.00% pada asam linoleat.Penelitian ini menyimpulkan bahwa kandungan total fenolik ekstrak etanol tumbuhan suruhan lebih tinggi daripada ekstrak n-heksana, serta aktivitas antioksidan ekstrak etanol adalah yang terbaik dalam menghambat pembentukan peroksida dan malonaldehida pada asam linoleat.This reaserchwas aimed to study the antioxidant activity of Peperomia pellucida (L.) Kunth on linoleic acid. The plant was extracted with 80% ethanol and n-hexane solvent by maceration for 48 hours. The content of total phenolic was measured using the Folin-Ciocalteu method and the antioxidant activity of Peperomia p. wastested on linoleic acid using Ferric Thiocyanate method to calculate the percent inhibition of peroxide and using Thiobarbituric Acid Reactive Substance method for measuring the percent inhibition of malonaldehyde. Total phenolic content of the ethanol extract and the n-hexane extract of Peperomia p. were 53,469 mg/kg and22.755 mg/kg respectively. The antioxidant activities of ethanol extract of Peperomia p. with concentration of 100 and 200 μg/mL in inhibition of peroxide formation were 83,74% and 88,80%, and for malonaldehyde were 93,07% and 93,96% respectively. Whereasthose of n-hexana extracts with the same concentration inhibited 67.96% and 73.18% of peroxide formation, and 90.98% and 92.00% of malonaldehyde formation. Thus,Total content of phenolics of ethanol extract is higher than that of n-hexane extract, similarly the antioxidant activity of ethanol extract is the better in inhibiting the formation of peroxide and malonaldehyde in linoleic acid than that of n-hexana extract.

scholarly journals Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil

2017 ◽  
Vol 68 (3) ◽  
pp. 204
Author(s):  
J. Yan ◽  
M. M. Guo ◽  
Y. H. Shen ◽  
Y. Y. Wang ◽  
X. Luan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Color Change ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Conjugated Diene ◽  
Pre Treatment ◽  
Processing Techniques

This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results showed an increase in monounsaturated fatty acid content and oxidative stability of the oils obtained from different processing treatments compared to the oil obtained from raw seeds (RW) without processing. The oils, obtained from pretreated seeds, had higher conjugated diene (CD) and 2-thiobarbituric acid (2-TBA) values, compared to that obtained from RW when stored in a Schaal oven at 65 °C for 168 h. However, polyphenol and tocopherol contents decreased in all oil samples, processed or unprocessed. The effect of pre-treating the seeds was more prominent in the oil sample obtained through the RS technique, and showed higher oxidative stability than the other processed oils and the oil from RW.

scholarly journals Chemical characterization, fatty acid profile and antioxidant activity of Gustavia macarenensis fruit mesocarp and its oil from the Amazonian region of Ecuador as an unconventional source of vegetable oil

2019 ◽  
Vol 70 (2) ◽  
pp. 298
Author(s):  
J. J. Reyes Mera ◽  
R. Abreu-Naranjo ◽  
J. M. Alvarez-Suarez ◽  
D. Viafara
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Linear Discriminant ◽  
Chromatography Analysis

To our knowledge, this study is the first to report on the nutritional characterization, bioactive compounds and antioxidant activity of Amazonian G. macarenensis fruit. The fatty acid profile was determined using a high performance liquid chromatography analysis. The total phenolic content and antioxidant activity were determined using Folin Ciocalteu’s method and by radical scavenging activity, respectively. Moreover, a cluster analysis was carried out in order to classify the G. macarenensis fruit oil according to its fatty acid profile. Seven Fisher linear discriminant functions were obtained from the discriminant analysis. These models allow one to classify new fruits on the basis of their fatty acid profile. A high value for total lipids was obtained (53.57%). Its main components were palmitic and oleic acid. The TPC value (156.49 ± 2.62 mg GAE/Kg of oil) obtained from the G. macarenensis fruit pulp oil is higher than what was reported for some olive oil and Brazilian mango oil varieties.

scholarly journals Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar

2017 ◽  
Vol 5 (2) ◽  
pp. 154-158 ◽  
Author(s):  
Sayooj Meethal ◽  
Narinder Kaur ◽  
Jyoti Singh ◽  
Yogesh Gat
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Seed Flour

Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased. In view snack ball was prepared using varied concentrations of jackfruit seed flour and ragi in three different formulations. Present study also quantifies changes in thiobarbituric acid, free fatty acid, total phenolic content and antioxidant activity of snack bar packed in polypropylene and metalized polyester films and stored under room temperature conditions for 28 days of storage study. During storage at room temperature thiobarbituric acid and free fatty acid content were increased while total phenolic content and antioxidant activity were decreased with increase in temperature and progression of storage period. Maximum retention of phytochemicals was observed in the snack ball packed in polypropylene as compared to metalized polyester films and stored at room temperature conditions. Present study indicates potential application of jackfruit seed flour for preparation of low cost nutritious value added product.

scholarly journals Productive and Qualitative Traits of Amaranthus Cruentus L.: An Unconventional Healthy Ingredient in Animal Feed

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1428
Author(s):  
Fabio Gresta ◽  
Giorgia Meineri ◽  
Marianna Oteri ◽  
Carmelo Santonoceto ◽  
Vittorio Lo Presti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Total Phenolic Content ◽  
Seed Oil ◽  
Phenolic Content ◽  
Animal Feed ◽  
Total Phenolic ◽  
Oil Composition ◽  
Qualitative Traits ◽  
Seed Oil Composition

Agronomic traits, oil content, fatty acid composition, antioxidant activity, and total phenolic content were studied on eight A. cruentus accessions cultivated in Southern Italy. A one-way ANOVA model was performed to compare accessions and the Principal Components Analysis was applied to identify patterns in our dataset and highlight similarities and differences. A. cruentus showed valuable seed yield (0.27 kg/m2, on average) comparable to the main tradition cereals used for animal feeding. Seed-oil composition showed significant differences among the accessions. Data showed a higher lipid content than most cereal grains (from 5.6 to 7.3%). Approximately 60% of fatty acids were unsaturated; linoleic fatty acid ranged from 19 to 34%, oleic acid from 29 to 36%, and alfa-linolenic fatty acid from 0.3 to 0.5%, respectively. The saturated/unsaturated fatty acid ratio ranged from 0.5 to 0.8, the hypocholesterolemic:hypercholesterolaemic ratio from 1.7 to 2.7, the Atherogenic Index from 0.38 to 0.66, the Thrombogenic Index from 0.85 to 1.48, the total phenolic content from 0.14 to 0.36 mg/g seeds, and the antioxidant activity (DPPH•) from 0.30 to 0.50. The studied seed-oil composition evidenced A. cruentus as a healthy ingredient for animal feed and consequently, as a possible substitute for traditional cereals. Accessions from Mexico and Arizona emerged for their high qualitative traits.

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 Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 404
Author(s):  
Raluca Paula Turcu ◽  
Tatiana Dumitra Panaite ◽  
Arabela Elena Untea ◽  
Petru Alexandru Vlaicu ◽  
Irinel Adriana Badea ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Growth Performance ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Grape Seed ◽  
Flaxseed Meal ◽  
Grape Seed Oil

The purpose of this study was to evaluate the effects of grape seed oil (GSO) supplementation to broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, fatty acid content and lipid peroxidation of meat. The 4-week feeding trial was conducted on 120 Cobb 500 broilers, assigned to three groups and housed in an experimental hall on permanent wood shaves litter. GSO was tested as source of natural antioxidants at different levels, 0% (GSO0, control), 1.5% (GSO1.5) and 3% (GSO3) in the presence of 4% flaxseed meal (FSM) in a completely randomized design. The results show that at the end of the experiment (42 days) the GSO supplementation had no effect (p < 0.05) on productivity parameters, except the final weight which was improved in GSO3 compared to GSO. The thigh meat color indicated a higher degree of lightness (p < 0.05), but the meat texture was not influenced (p < 0.05) by the new tested diets. The GSO diets increased (p < 0.05) the saturated fatty acid (SFA) content and decreased the PUFA content in the thigh meat. Thigh meat samples from GSO treatments had significantly (p < 0.05) improved oxidative stability. In the breast meat only the concentration of thiobarbituric acid-reactive substances (TBARS) decreased (p < 0.05). It is concluded that the GSO significantly improved the thigh meat oxidative stability.

Synthesis and Biological Evaluation of Scutellarein Alkyl Derivatives as Preventing Neurodegenerative Agents with Improved Lipid Soluble Properties

2019 ◽  
Vol 15 (7) ◽  
pp. 771-780
Author(s):  
He-Min Li ◽  
Ting Gu ◽  
Wen-Yu Wu ◽  
Shao-Peng Yu ◽  
Tian-Yuan Fan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Neuronal Damage ◽  
Thiobarbituric Acid ◽  
Rat Hepatocytes ◽  
Biological Evaluation ◽  
Thiobarbituric Acid Reactive Substance ◽  
Alkyl Derivatives ◽  
Promising Therapeutic Approach ◽  
Microsomal Membranes

Background: Exogenous antioxidants are considered as a promising therapeutic approach to treat neurodegenerative diseases since they could prevent and/or minimize the neuronal damage by oxidation. Objective: Three series of lipophilic compounds structurally based on scutellarein (2), which is one metabolite of scutellarin (1) in vivo, have been designed and synthesized. Methods: Their antioxidant activity was evaluated by detecting the 2-thiobarbituric acid reactive substance (TBARS) produced in the ferrous salt/ascorbate-induced autoxidation of lipids, which were present in microsomal membranes of rat hepatocytes. The lipophilicity of these compounds indicated as partition coefficient between n-octanol and buffer was investigated by ultraviolet (UV) spectrophotometer. Results: This study indicated that compound 5e which had a benzyl group substituted at the C4'- OH position showed a potent antioxidant activity and good lipophilicity. Conclusion: 5e could be an effective candidate for preventing or reducing the oxidative status associated with the neurodegenerative processes.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

Sign in / Sign up

Export Citation Format

Share Document