Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils

A commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and δ-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5).

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Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties

OCL ◽

10.1051/ocl/2021017 ◽

2021 ◽

Vol 28 ◽

pp. 30

Author(s):

Viktória Kapcsándi ◽

Erika Hanczné Lakatos ◽

Beatrix Sik ◽

László Ádám Linka ◽

Rita Székelyhidi

Keyword(s):

Seed Oil ◽

Grape Seed ◽

Seed Oils ◽

Grape Seeds ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Grape Seed Oil ◽

Total Antioxidant ◽

Grape Varieties

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

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Functional Properties of Neem Oil as Potential Feedstock for Biodiesel Production

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.34.7 ◽

2015 ◽

Vol 34 ◽

pp. 7-14

Author(s):

Prithviraj Bhandare ◽

G.R. Naik

Keyword(s):

Seed Oil ◽

Fossil Fuel ◽

Raw Material ◽

Biodiesel Production ◽

Seed Oils ◽

Neem Oil ◽

Chemical Parameters ◽

Saponification Value ◽

Neem Seed Oil ◽

Biodiesel Fuels

Fossil fuel resources are decreasing daily while biodiesel fuels are attracting increasing attention worldwide as blending components or direct replacements for diesel fuel in vehicle engines. In this experiment the seed oils of 30 Neem (Azadirachta indica. A. juss) biotypes were screened and evaluated for their physio-chemical parameters for oil content, biodiesel yield, density, viscosity, iodine value , free fatty acid and saponification value. Hence the neem seed oil tested in this current study could be the potential sources of raw material for biodiesel production.

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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 ◽

10.3390/pr8050542 ◽

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.

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Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

Journal of the American Oil Chemists Society ◽

10.1007/s11746-014-2441-2 ◽

2014 ◽

Vol 91 (6) ◽

pp. 989-999 ◽

Cited By ~ 22

Author(s):

Marko Malićanin ◽

Vladislav Rac ◽

Vesna Antić ◽

Mališa Antić ◽

Laurentiu Mihai Palade ◽

...

Keyword(s):

Oxidative Stability ◽

Antioxidant Capacity ◽

Seed Oil ◽

Grape Seed ◽

Ultra Sound ◽

Assisted Extraction ◽

Grape Seed Oil

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Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

Grasas y Aceites ◽

10.3989/gya.0806162 ◽

2017 ◽

Vol 68 (1) ◽

pp. 176 ◽

Cited By ~ 1

Author(s):

A. Rękas ◽

A. Siger ◽

M. Wroniak ◽

I. Ścibisz ◽

D. Derewiaka ◽

...

Keyword(s):

Antioxidant Capacity ◽

Gradual Increase ◽

Quality Parameters ◽

Oxidation Products ◽

Total Carotenoids ◽

Physicochemical Composition ◽

Hydrophilic Fraction ◽

Pre Treatment ◽

Oxidative State ◽

Roasting Time

The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.

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Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

Grasas y Aceites ◽

10.3989/gya.1114172 ◽

2018 ◽

Vol 69 (2) ◽

pp. 248 ◽

Cited By ~ 7

Author(s):

S. Turan ◽

R. Solak ◽

M. Kiralan ◽

M. F. Ramadan

Keyword(s):

Fatty Acids ◽

Seed Oil ◽

Total Phenolics ◽

Uv Light ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Trolox Equivalent Antioxidant Capacity ◽

Scavenging Activity ◽

Bioactive Lipids ◽

Total Carotenoids

In the present report, the fatty acids, tocopherols, and sterol profiles as well as the total phenolics and carotenoids of rosehip (Rosa canina) seed oil were determined. The major fatty acids in the oil were linoleic and linolenic acids, comprising 54.80% and 23.47% of the total fatty acids, respectively. Other bioactive lipids in the oil included total tocopherols (786.3 mg/kg), total phenolics (37.97 mg/kg) and total carotenoids (218.8 mg/kg). Rosehip oil was rich in γ-tocopherol (472.0 mg/kg) and β‑sitosterol (78.0% of total sterols). The DPPH· (2,2′-diphenyl-1-picrylhydrazyl) radical scavenging activity of the oil showed 1.08 mg α-tocopherol/g oil and 4.18 μmol TEAC (Trolox equivalent antioxidant capacity)/g oil, respectively. The ABTS+ (2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of the oil showed 1.00 mg α-tocopherol/g oil and 3.02 μmol TEAC/g oil, respectively. The induction period (IP) of the oil was 3.46 h for the Rancimat test (110 °C), while the IP of oil in differential scanning calorimetry (DSC) test (100-150 °C) ranged between 0.26 and 58.06 min. The oxidative stability of the oil was determined under thermal and photo oxidation conditions. The progression of oxidation at 30 °C (under UV light) and at 60 °C (in the dark) was followed by recording the ultraviolet absorption (K232 and K270) and degradation of total tocopherols, γ-tocopherol and total carotenoids. Rapid deterioration occurred in the oil stored under UV light conditions. The information provided in the present work is of importance for using rosehip seed oil in different food and non-food applications.

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Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties

Grasas y Aceites ◽

10.3989/gya.0222201 ◽

2021 ◽

Vol 72 (2) ◽

pp. e411

Author(s):

V.B. Vujasinović ◽

M.M. Bjelica ◽

S.C. Čorbo ◽

S.B. Dimić ◽

B.B. Rabrenović

Keyword(s):

Seed Oil ◽

Grape Seed ◽

Total Phenolic ◽

Seed Oils ◽

Grape Seeds ◽

Nutritive Quality ◽

Grape Seed Oil ◽

The Republic ◽

Red Grape ◽

Grape Varieties

Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 μg GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.

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Analyses of the oil content, fatty acid composition, and antioxidant activity in seeds of Thlaspi arvense L. from different provenances and correlations with environmental factors

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-021-00276-x ◽

2022 ◽

Vol 9 (1) ◽

Author(s):

Jingguo Liu ◽

Min Chen ◽

Yuhong Zhang ◽

Baojiang Zheng

Keyword(s):

Fatty Acid ◽

Environmental Factors ◽

Seed Weight ◽

Oil Content ◽

Seed Oil ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Seed Oils ◽

Scavenging Activity ◽

Seed Oil Content

Abstract Background Pennycress (Thlaspi arvense L.) is an annual herbaceous plant of the Cruciferae family that has attracted attention as an oil crop and interseeded cover crop. We collected seeds of pennycress from five provenances in Northeast China, compared their characteristics, i.e. oil content, fatty acid composition, physical, chemical and antioxidant properties, their correlations with environmental factors were also analysed. Results There were significant differences in the seed characteristics, oil content, quality indicators and composition among different provenances (P < 0.05). The 1000-seed weight ranged from 0.80 to 1.03 g; seed oil content from 28.89 to 42.57%; iodine from 79.19 to 99.09; saponification value from 186.51 to 199.60; peroxide value from 0.07 to 10.60; and acid value from 0.97 to 13.02. The range of seed oil colours were 66.53–78.78 (L*), 4.51–10.29 (a*), and 105.68–121.35 (b*). Erucic acid (C22:1) was the fatty acids with the highest content in pennycress seed oils (31.12–35.31%), followed by linoleic acid (C18:2 16.92–18.95%) and α-linolenic acid (C18:3 14.05–15.34%). The fatty acid 8,11,14-eicosatrienoic acid (C20:3) was detected for the first time in seed oils from Beian city, Panshi city and Kedong county, with contents of 1.13%, 0.84% and 1.03%, respectively. We compare and report for the first time on the radical-scavenging activity of the seed oils of pennycress. The EC50 values of the DPPH radical-scavenging activity and ABTS+ radical-scavenging activity of the seed oils from different provenances were 8.65–19.21 mg/mL and 6.82–10.61 mg/mL, respectively. The ferric ion reduction antioxidant capacity (FRAP) ranged from 0.11 to 0.30 mmol Fe2+/g, which is equivalent to 4 mg/mL FeSO4 of pennycress seed oils. Conclusions There was a significant correlation between seed characteristics and changes in geographical factors. With increasing longitude, the thickness of seeds, 1000-seed weight, and seed oil content increased, while the acid and peroxide values of the seed oil decreased. As the latitude increased, the 1000-seed weight and seed oil content increased, while the seed oil peroxide value decreased. Furthermore, mean annual temperature and annual rainfall are the two key environmental factors affecting the quality of pennycress. Graphical Abstract

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Characterization of Black and Green Tea from Local Market

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:9470 ◽

2013 ◽

Vol 70 (2) ◽

pp. 149

Author(s):

Sonia Ancuta Socaci ◽

Anca Farcas ◽

Camelia Tomele ◽

Liana Salanta ◽

Luminita Varva ◽

...

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging ◽

Black Tea ◽

Raw Material ◽

Total Phenolic ◽

Local Market ◽

Scavenging Effect ◽

Radical Scavenging Effect ◽

Ancient Times ◽

Green And Black Tea

The leaves from Camellia sinensis are used from ancient times for preparation of tea but also as raw material for different extracts which are used in food industry as well as in pharmaceutical or cosmetic products. Due to the increasing interest in tea health benefits, the aim of the present study was to characterize several brands of green and black tea found on local market, regarding their content in total phenolic compounds, flavonoids and antioxidant capacity. Total phenolics and flavonoids were determined spectrophotometrically using a modified Folin-Ciocalteu method, respectively a chromogenic system of NaNO2–Al(NO3)3–NaOH based method. The antioxidant capacity of each tea sample was assessed through the evaluation of free radical scavenging effect on 2,2-diphenyl-1-picrylhydrazyl. The results obtained for the green and black tea samples varied widely, depending on the tea variety. The antioxidant capacity of the analyzed teas ranged between 12.10 and 40.03%RSA, while the total phenolic content was within 2090 and 6080 mg GA/ 100g. The concentrantion in flavonoids was between 9.04 and 15.34 g/100g of tea.

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Cellular Antioxidant Activity of Olive Pomace Extracts: Impact of Gastrointestinal Digestion and Cyclodextrin Encapsulation

Molecules ◽

10.3390/molecules25215027 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5027

Author(s):

Kristina Radić ◽

Ivana Vinković Vrček ◽

Ivan Pavičić ◽

Dubravka Vitali Čepo

Keyword(s):

Matrix Effects ◽

Cell Damage ◽

Radical Scavenging ◽

Raw Material ◽

Protective Effects ◽

Olive Pomace ◽

Gastrointestinal Digestion ◽

Polyphenolic Extract ◽

Tert Butylhydroperoxide ◽

Pre Treatment

Olive pomace is a valuable secondary raw material rich in polyphenols, left behind after the production of olive oil. The present study investigated the protective effect of a polyphenolic extract from olive pomace (OPE) on cell viability and antioxidant defense of cultured human HepG2 cells submitted to oxidative stress induced by tert-butylhydroperoxide (tBOOH). The investigation considered possible matrix effects, impact of gastrointestinal digestion and cyclodextrin (CD) encapsulation. Pre-treatment of cells with OPE prevented cell damage and increased intracellular glutathione but did not affect the activity of glutathione peroxidase and superoxide dismutase. OPE matrix significantly enhanced cell protective effects of major antioxidants, such as hydroxytyrosol (HTS), while cyclodextrin encapsulation enhanced activity of OPE against intracellular reactive oxygen species (ROS) accumulation. The obtained results show that OPE is more potent antioxidant in comparison to equivalent dose of main polyphenols (HTS and TS) and that increasing solubility of OPE polyphenols by CD encapsulation or digestion enhances their potential to act as intracellular antioxidants. Antioxidative protection of cells by OPE was primarily achieved through direct radical-scavenging/reducing actions rather than activation of endogenous defense systems in the cell.

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