scholarly journals Effects of extraction solvent and time on the oil yield, total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 27-37
Author(s):  
I. Ishak ◽  
M.A. Ghani ◽  
J.Z. Yuen
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Phenolic Content ◽  
Oil Yield ◽  
Total Phenolic ◽  
Seed Oils ◽  
Extraction Solvent ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Salvia Hispanica L

The oil yield, total phenolic content (TPC), total carotenoid content (TCC) and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil under solvents polarity and extraction times were studied. The chia seed oils were obtained by using organic solvents in the Soxhlet method with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. The oil yield for the control sample (36.1%) showed significant (p ≤ 0.05) higher than A4 (33.53%) and A8 (33.73%). TPC for chia seed oil (A4) was significantly higher (p ≤ 0.05) than A8 and H8. Meanwhile, chia seed oil (A8) contained the highest TCC over A4 and H8. The antioxidant activity of chia seed oil was determined by DPPH (2-diphenyl-1-picrylhydrazyl) scavenging activity, FRAP (Ferric reducing antioxidant power assay), BCBA (Beta-carotene bleaching assay) and TBA (Lipid Peroxidation Inhibition Assay), respectively. Chia seed oil obtained by acetone extraction for 4 hrs revealed higher antioxidant capacities (DPPH, BCBA and TBA) compared to chia seed oils from A8 and H8. However, chia seed oil (H8) showed the lowest total (phenolic and carotenoid contents) and antioxidant capacities. The correlation between the antioxidant content and the antioxidant activities were conducted to determine their relationship. TPC and TCC were strongly correlated with BCBA (r = 0.999) and TBA (r = 0.997). The results found Australian chia seed oil extracted by acetone for 4 hrs (A4) had higher contents of phenolic and antioxidant activity than control (H8) due to high polarity of acetone to the antioxidant compounds. In conclusion, acetone can be applied as an alternative extraction solvent to increase the total phenolic and carotenoid contents as well as antioxidant activity of Australian chia seed oil.

scholarly journals Effect of extraction solvents on the oxidative stability of chia seed (Salvia hispanica L.) oil stored at different storage temperatures

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2103-2113
Author(s):  
I. Ishak ◽  
M.A. Ghani ◽  
N.N.S. Nasri
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Control Sample ◽  
Seed Oils ◽  
Scavenging Activity ◽  
Chia Seed ◽  
Extraction Solvents ◽  
Chia Seed Oil ◽  
Storage Temperatures

This study consists of two parts. The first part is to identify the fatty acid composition of chia seed oils obtained by Soxhlet method using acetone and hexane as extraction solvents with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. Next, the oxidative stability and antioxidant activity of chia seed oils stored at different temperatures (25°C and 40°C) for 18 days were evaluated. From the study, chia seed oil (A8) had the highest content of α-linolenic acid (67.79%) with significant difference (p < 0.05) followed by other oil samples that were extracted using acetone and hexane for 4 hrs (67.54%) and 8 hrs (66.38%), respectively. The oxidative stability of chia seed oil was determined by peroxide value, p-anisidine value and TOTOX value. The results revealed that chia seed oils stored at room temperature (25°C) had higher oxidative stability compared to oil samples stored at 40°C. Elevated temperature strongly affected lipid oxidation. The control sample had higher oxidative stability than acetone-extracted chia seed oils. Meanwhile, antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity test was also carried out. Antioxidant activity of chia seed oil extracted by acetone had higher radical scavenging activity inhibition (p < 0.05) than the control sample at both temperatures (25°C and 40° C).The results confirmed that chia seed oil obtained by acetone had higher polyunsaturated fatty acids and lower oxidative stability than hexane. In conclusion, chia seed oil extracted by hexane showed better oxidative stability at different storage temperatures.

scholarly journals Antioxidant Activity and other Quality Parameters of Cold Pressing Pumpkin Seed Oil

2018 ◽  
Vol 46 (1) ◽  
pp. 161-166 ◽  
Author(s):  
Jurgita KULAITIENĖ ◽  
Judita ČERNIAUSKIENĖ ◽  
Elvyra JARIENĖ ◽  
Honorata DANILČENKO ◽  
Dovilė LEVICKIENĖ
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Seed Oil ◽  
Phenolic Content ◽  
Activity Level ◽  
Biologically Active ◽  
Total Phenolic ◽  
Seed Oils ◽  
Pumpkin Seeds

Pumpkin seeds oil are rich in biologically active substances such as a source of tocopherols, carotenoids, especially β-carotene, lutein and other compounds. Also four fatty acids – palmitic, stearic, oleic and linoleic, dominated in the oil of pumpkin seeds oil. The study mainly aimed to evaluate the fatty acid contents and antioxidant parameters of seed oils isolated from different pumpkin cultivars. Investigations of seeds oil from Cucurbita pepo L. ‘Miranda’, ‘Golosemianaja’, and ‘Herakles’ pumpkin cultivars grown in Lithuania revealed that crude fat contents ranged from 44.4% to 47.3%, although ‘Miranda’ cultivar seeds consistently and significantly had the lowest content. The seed oils contained appreciable amounts of unsaturated fatty acids (approximately 83%), of which polyunsaturated fatty acids, particularly palmitic, stearic, oleic and linoleic acids, were dominant with values ranging from 64.29% to 66.71% of the total amount of fatty acids. The seeds oil were a particularly rich source of linoleic acid (66%), among which ‘Miranda’ cultivar seeds had the significantly highest content. Our investigation identified that pumpkin seeds oil as a good source of phenolic compounds, particularly cvs. ‘Golosemianaja’ and ‘Miranda’ oil. Methanolic seed oil extracts were characterized by statistically significant differences in their antioxidant activity, with the highest antioxidant activity found in cultivar ‘Miranda’, followed by ‘Golosemianaja’. The antioxidant activity level increased proportionally with the total phenolic content, thus establishing a linear relationship between DPPH-radical scavenging activity and total phenolic content.

scholarly journals Fatty Acids, Tocopherols, and Phytosterol Composition of Seed Oil and Phenolic Compounds and Antioxidant Activity of Fresh Seeds from Three Dalbergia Species Grown in Vietnam

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 542
Author(s):  
Thi Thuy Nguyen ◽  
Lan Phuong Doan ◽  
Thu Huong Trinh Thi ◽  
Hong Ha Tran ◽  
Quoc Long Pham ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Seed Oil ◽  
Radical Scavenging ◽  
Sterol Composition ◽  
Total Phenolic ◽  
Seed Oils ◽  
Free Radical Scavenging Assay ◽  
Phytosterol Composition

This research aimed to investigate the chemical composition of seed oils extracted from three Vietnamese Dalbergia species (D. tonkinensis, D. mammosa, and D. entadoides). The fatty acid profiles and contents of tocopherols and sterols of the seed oils, and total phenolic compounds extracted from the fresh seeds were characterized using different methods. Among the examined samples, D. tonkinensis seed oils showed high contents of linoleic acid (64.7%), whereas in D. mammosa, oleic acid (51.2%) was predominant. In addition, α- and γ-tocopherol and β-sitosterol were major ingredients in the seed oils, whereas ferulic acid and rosmarinic acid are usually predominant in the seeds of these species. Regarding sterol composition, the D. entadoides seed oil figured for remarkably high content of Δ5,23-stigmastadienol (1735 mg/kg) and Δ7-stigmastenol (1298 mg/kg). In addition, extracts with methanol/water (80:20, v/v) of seeds displayed significant in vitro antioxidant activity which was determined by DPPH free radical scavenging assay.

scholarly journals Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

2020 ◽  
Vol 71 (3) ◽  
pp. 368
Author(s):  
E. Rokosik ◽  
K. Dwiecki ◽  
A. Siger
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Chemical Properties ◽  
Milk Thistle ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Cold Pressed

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

scholarly journals Effect of Chia Seed Oil (Salvia hispanica L.) on Cell Viability in Breast Cancer Cell MCF-7

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 18
Author(s):  
Armando M. Martín Ortega ◽  
Maira Rubí Segura Campos
Keyword(s):  
Breast Cancer ◽  
Cell Viability ◽  
Seed Oil ◽  
Cellular Viability ◽  
Mortality And Morbidity ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
High Concentrations ◽  
Salvia Hispanica L ◽  
Mcf 7

Worldwide, cancer represents one of the main causes of mortality and morbidity, with breast cancer being the most diagnosed and the main cause of mortality among women. The purpose of this study is to evaluate the effect of chia seed oil on cell viability in the breast cancer line MCF-7. Tumor cells were treated to various concentrations of chia seed oil (12.5–400 μg/mL), then cellular viability was evaluated by (3-(4,5-dimethyl thiazole-2yl)-2,5-diphenyl tetrazolium bromide) MTT assay. Cellular viability was increased in the highest concentration group. Chia seed oil in high concentrations could potentially increase the viability of breast cancer cells.

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.

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