Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds

In the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons.

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Fatty acids composition of seed oils obtained from eight Iranian pomegranate cultivars

Journal of Medicinal Plants ◽

10.52547/jmp.20.77.26 ◽

2021 ◽

Vol 20 (77) ◽

pp. 26-36

Author(s):

Nafiseh Momeni ◽

Hossein Ali Asadi-Gharneh ◽

◽

Keyword(s):

Fatty Acids ◽

Seed Oils ◽

Fatty Acids Composition

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Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils

Journal of Food Quality ◽

10.1155/2017/3075907 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Esther Ramírez-Moreno ◽

Raquel Cariño-Cortés ◽

Nelly del Socorro Cruz-Cansino ◽

Luis Delgado-Olivares ◽

José Alberto Ariza-Ortega ◽

...

Keyword(s):

Fatty Acids ◽

Antimicrobial Activity ◽

Antioxidant Activity ◽

Ethyl Acetate ◽

Seed Oil ◽

Antimicrobial Properties ◽

Inhibition Zone ◽

Gas Chromatography Mass Spectrometry ◽

Seed Oils ◽

Cactus Pear

Seed oils from two Mexican varieties of cactus pear (green: Opuntia albicarpa and red: Opuntia ficus indica) were extracted with different solvents (hexane, ethanol, and ethyl acetate) to evaluate their antioxidant activity. The seed oil with higher antioxidant activity was selected to evaluate antimicrobial activity. The fatty acid profile was analyzed by gas chromatography-mass spectrometry (GC-MS). Oil from green cactus pear seeds obtained with ethanol and ethyl acetate exhibited higher antioxidant activity (p<0.05) of 323 and 316 μmol TE/20 mg (p < 0.05), respectively, compared to red cactus pear seed oil (≈274 and 247 μmol TE/20 mg with ethyl acetate and ethanol, resp.). The oil obtained with ethanol and higher antioxidant activity was used to determine the antimicrobial activity. Both cactus pear oils produced a microbial inhibition zone in most of the microorganisms evaluated, particularly Saccharomyces cerevisiae which had similar diameter (38–40 mm). The oil fatty acids profiles of both varieties were similar and exhibited a high content of linoleic acid, while two fatty acids (linolenic and behenic) found in red cactus pear were not observed in the green variety.

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Comparative Fatty Acids Composition of Cashew, Fenugreek and Moringa Seed Oils

Earthline Journal of Chemical Sciences ◽

10.34198/ejcs.2219.321332 ◽

2019 ◽

pp. 321-332

Author(s):

M. Alhassan ◽

A. M. Bello ◽

M. Suleiman ◽

A. M. Safiya ◽

A. A. Garba ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Edible Oils ◽

Methyl Esters ◽

Seed Oils ◽

Fatty Acids Composition ◽

Cashew Nut ◽

Soxhlet Method ◽

Moringa Oil ◽

High Level

Oil extraction from Cashew nut was carried out by Soxhlet method using n-hexane as the solvent. The oil was transesterified to produce Fatty Acid Methyl-Esters (FAMEs) and glycerol. Fenugreek and Moringa seed oils were purchased from the market. GC- Analysis gave the following fatty acids composition: Oleic (74.99%), Linoleic (1.27%), Stearic (2.09%), Myristic (0.86%), Lauric (1.97%), Linolenic (1.75%), Palmitic (12.51%) and Palmitoleic (2.70%) for Moringa oil; Oleic (67.62%), Linoleic (16.99%), Stearic (8.42%) and Palmitic (6.93%) for Cashew oil while Fenugreek oil constituted of Oleic (20%), Linoleic (42.5%), Stearic (6.5%), Linolenic (18%), Palmitic (10.5%) and Arachidonic (0.5%). The study revealed that the three vegetable seeds are good sources of edible oils. Cashew oil is considered to be the most suitable for food formulation as well as pharmaceutical, paint, soap and perfume industries because of high level of unsaturated in the fatty acid contents.

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Quantification of Seed Oil Content and Fatty Acid Profile of Jatropha cucas L. from Guizhou, China

International Journal of Biology ◽

10.5539/ijb.v8n2p92 ◽

2016 ◽

Vol 8 (2) ◽

pp. 92

Author(s):

Hamidou SENOU ◽

Cai X. ZHENG ◽

Gabriel SAMAKE ◽

Mamadou B. TRAORE ◽

Fousseni FOLEGA ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Jatropha Curcas ◽

Unsaturated Fatty Acids ◽

Methyl Esters ◽

Saturated Fatty Acids ◽

Total Content ◽

Biodiesel Production ◽

Seed Oils ◽

Fatty Acids Composition

The methyl esters of fatty acids composition of the oil from jatropha curcas seeds were analyzed by gas chromatography-mass spectrometer GC-MS. Fourteen components were found to be representative with 99.52% of the total content of seed oils. The main constituents were unsaturated fatty acids (71.93%) and saturated fatty acids (27.59%). For the saturated fatty acids composition such as palmitic and stearic acid, the rate was 15.80% and 10.79%, respectively. Linoleic acid (39.58%) and oleic acid (30.41%) were obtained in highest concentration among the unsaturated fatty acids identified in the seeds oil of Jatropha curcas from Guizhou. This value also justifies the fluidity of the oil at room temperature. A high percentage of polyunsaturated fatty acids (39.58%) and a slightly lower rate of monounsaturated fatty acids (32.35%) were also observed. The seed oils profile of Guizhou Jatropha curcas presents the desirable fatty acid C14 to C18 and interesting features for the biodiesel production.

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Fatty Acids Composition of Apple and Pear Seed Oils

International Journal of Food Properties ◽

10.1080/10942910802054320 ◽

2009 ◽

Vol 12 (4) ◽

pp. 774-779 ◽

Cited By ~ 30

Author(s):

Rui Yukui ◽

Wang Wenya ◽

Fazana Rashid ◽

Liu Qing

Keyword(s):

Fatty Acids ◽

Seed Oils ◽

Fatty Acids Composition

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Genetic resources of flax (Linum usitatissimum L.) as very rich source of α-linolenic acid

Herba Polonica ◽

10.1515/hepo-2017-0022 ◽

2017 ◽

Vol 63 (4) ◽

pp. 26-33 ◽

Cited By ~ 2

Author(s):

Grażyna Silska

Keyword(s):

Fatty Acids ◽

Linolenic Acid ◽

Linum Usitatissimum ◽

Linseed Oil ◽

Methyl Esters ◽

Fat Content ◽

Infrared Analysis ◽

Fatty Acids Composition ◽

Linum Usitatissimum L ◽

Acid Ratio

Summary Introduction: Polish oilseed and flaxseed collection is a source of genotypes containing very high amounts of α-linolenic acid. Objective: The objective of the study is to test the seeds for the fat content and fatty acids composition in the oil pressed from the 9 tested accessions of flax (Linum usitatissimum L.). Our goal is to promote the Polish flax collection, which seeds are unique as one of the richest sources of α-linolenic acid. Methods: Assays to determine the content of fat and fatty acids composition in linseed oil were performed at the IHAR-PIB Biochemical Laboratory in Poznań. The fat content was determined by infrared analysis (calibration performed on the basis of seed sample at IHAR-PIB in Poznań) by means of a NIRS 6500 spectrophotometer with a reflection detector within the range of 400-2500 nm. The composition of fatty acids was determined by means of a method proposed by Byczyńska and Krzymański (1969), based on gas chromatography of methyl esters of fatty acids contained in linseed oil. The following varieties of flax were investigated: Tabare (INF00111), Szegedi 30 (INF00427), Olin (INF 00444), Redwood 65 (INF00523), Dufferin (INF00540), AC Mc Duff (INF00648), Alfonso Inta (INF00683), Olinette (INF00687), Royale (INF00689). Results: The content of α-linolenic acid (ALA, C18:3) in evaluated genotypes of flax ranged from 48.9 (Royale) to 59.9% (Alfonso Inta). Content of linoleic acid (LA, C18:2) in evaluated genotypes of flax ranged from 12.4 (Tabare) to 17.1% (AC Mc Duff). The content of oleic acid (OA, C18:1) of 9 accession of flax ranged from 17.1 (Alfonso Inta) to 26.7% (Royale). The content of stearic acid in evaluated genotypes of flax ranged from 2.3 (Alfonso Inta) to 5.0% (Tabare, Szegedi 30) and the content of palmitic acid ranged from 4.7 (Dufferin) to 6.0% (Olin). The content of fat ranged from 42.7 (Olin) to 52.0% (AC Mc Duff). The fatty acid ratio n-6/n-3 ranged from 0.23/1 (Tabare) to 0.32/1 (AC Mc Duff).

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EFFECT OF FERTILIZER ELEMENTS ON LIPIDS ACCUMULATION AND FATTY ACIDS COMPOSITION OF PUMPKIN SEEDS

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2013-3-43-49 ◽

2013 ◽

pp. 43-49

Author(s):

S. M. Nadezhkin ◽

N. A. Golubkina ◽

T. V. Kiseleva

Keyword(s):

Fatty Acids ◽

Fatty Acids Composition ◽

Pumpkin Seeds ◽

Lipids Accumulation

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

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46110845 ◽

2018 ◽

Vol 46 (1) ◽

pp. 161-166 ◽

Cited By ~ 7

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.

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