Chemical Characteristics and Antioxidant Content Properties of Cold Pressed 
 Seed Oil of Wild Milk Thistle Plant Grown in Jordan

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.

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Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil

Journal of Food Science and Technology ◽

10.1007/s13197-018-3518-y ◽

2018 ◽

Vol 56 (2) ◽

pp. 634-642 ◽

Cited By ~ 3

Author(s):

B. Aydeniz Güneşer ◽

E. Yilmaz

Keyword(s):

Sensory Quality ◽

Seed Oil ◽

Microwave Roasting ◽

Cold Pressed

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Cold-pressed cactus pear seed oil: Quality and stability

Grasas y Aceites ◽

10.3989/gya.0329201 ◽

2021 ◽

Vol 72 (3) ◽

pp. e415 ◽

Cited By ~ 3

Author(s):

M. De Wit ◽

V.K. Motsamai ◽

A. Hugo

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Physicochemical Properties ◽

Acid Composition ◽

Oil Content ◽

Seed Oil ◽

Oil Quality ◽

Cactus Pear ◽

Cold Pressed

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

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Debittering of cold pressed grapefruit seed oil by metal‐organic framework adsorbents

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14390 ◽

2020 ◽

Vol 44 (4) ◽

Cited By ~ 1

Author(s):

Emin Yılmaz ◽

Zeliha Şadan Ege

Keyword(s):

Seed Oil ◽

Metal Organic Framework ◽

Metal Organic ◽

Cold Pressed ◽

Organic Framework

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Cold pressed carrot (Daucus carota subsp. sativus) seed oil

Cold Pressed Oils ◽

10.1016/b978-0-12-818188-1.00030-x ◽

2020 ◽

pp. 335-343

Author(s):

Mehmet Aksu ◽

Yasemin Incegul ◽

Sündüz Sezer Kiralan ◽

Mustafa Kiralan ◽

Gulcan Ozkan

Keyword(s):

Daucus Carota ◽

Seed Oil ◽

Cold Pressed

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Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel

Processes ◽

10.3390/pr8111412 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1412

Author(s):

Andreea Pușcaș ◽

Andruța Mureșan ◽

Floricuța Ranga ◽

Florinela Fetea ◽

Sevastița Muste ◽

...

Keyword(s):

Phenolic Compounds ◽

Seed Oil ◽

Intermolecular Forces ◽

Syringic Acid ◽

Bioactive Molecules ◽

Pumpkin Seed ◽

Ambient Storage ◽

Oxidative Processes ◽

Pumpkin Seed Oil ◽

Cold Pressed

Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid–liquid extraction, followed by HPLC-MS quantification. FTIR (400–4000 cm−1) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples.

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