scholarly journals Cold pressed versus refined winterized corn oils: quality, composition and aroma

2017 ◽  
Vol 68 (2) ◽  
pp. 194 ◽  
Author(s):  
B. Aydeniz Güneşer ◽  
E. Yılmaz ◽  
S. Ok
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Sensory Attributes ◽  
Saponification Number ◽  
Total Carotenoid ◽  
Quality Improvements ◽  
Phenolic Contents ◽  
Cold Pressed

The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes.

scholarly journals Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds

2018 ◽  
Vol 69 (1) ◽  
pp. 232 ◽  
Author(s):  
G. Akin ◽  
F. N. Arslan ◽  
S. N. Karuk Elmasa ◽  
I. Yilmaz
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Cucurbita Pepo ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Central Anatolia ◽  
Seed Oils ◽  
Pumpkin Seed ◽  
Cold Pressed

There is a growing interest in cold-pressed oils because they present high contents of bioactive compounds. These oils have the characteristic properties of seeds and are specific products of their regions. The aim of this study was to determine the compositions and contents of fatty acids, phytosterols, squalene, tocols, phenolic acids, carotenoids and phenolic bioactives, and the free radical scavenging as well as antioxidant activities of cold-pressed pumpkin (Cucurbita pepo L.) seed oils. Oil samples from raw pumpkin seeds cultivated in four different central Anatolia regions of Turkey were prepared using a laboratory screw-pressing machine. The results indicate that cold-pressed pumpkin seed oils (PSO) have excellent quality with high contents of polyunsaturated fatty acids (%ΣPUFAs) (53.60 ±0.06-53.73 ±0.05), total phytosterols (782.1±9.7–805.2 ±11.3 mg/100 g oil), squalene (591.3±10.6–632.5±11.4 mg/100 g oil), tocols (97.79 ±0.76?94.29 ±0.34 mg/100 g oil), phenolic acids (22.73 ±0.41–23.98 ±0.46 mg/100 g oil), carotenoids (6.95 ±0.03–7.60 ±0.03 mg/100 g oil), total phenolics (3.96 ±0.13 –5.82±0.15 mg GAE/100 g), free radical-scavenging activity (5.70 ±0.13?7.35 ±0.15 mg GAE/100 g) and total antioxidant activity (26.67±0.97-38.89±1.41 mg GAE/100 g) values. Thus, this study demonstrates that the cold- pressed PSOs from the central Anatolia regions of Turkey are an excellent source of natural bioactive compounds, free of chemical contaminants and nutritious.

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

scholarly journals Bioactive Compounds in Sarcocornia and Arthrocnemum, Two Wild Halophilic Genera from the Iberian Peninsula

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2218
Author(s):  
Irene Sánchez-Gavilán ◽  
Esteban Ramírez Chueca ◽  
Vicenta de la Fuente García
Keyword(s):  
Fatty Acids ◽  
Salt Tolerance ◽  
Ferulic Acid ◽  
Iberian Peninsula ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Coastal Marshes ◽  
Esi Ms ◽  
Tinto River ◽  
High Diversity

(1) Background: this study describes bioactive compounds in the following halophytes: Sarcocornia (S. alpini, S. pruinosa, and S. perennis) and Arthrocnemum (A. macrostachyum). The material comes from: coastal marshes in Tinto River, Guadiana River, and some interior provinces from the Iberian Peninsula. (2) Methods: the techniques used were Folin–Ciocalteu, GC-MS, and ESI-MS/MS. (3) Results: Five phenolic acids were found in Sarcocornia: trans-cinnamic, salicylic, veratric, coumaric, and caffeic acids. In addition, in Arthronemum, ferulic acid was also detected. The obtained flavonoids were cyanidin-3-O-arabinoside, luteolin-7-glucoside, dihydroquercetin, and p-coumaroyl-glucoside. They also presented fatty acids, such as palmitic, linoleic, and oleic acids in Sarcocornia, while palmitic, linolenic, and stearic acids were the main fatty acids in A. macrostachyum. (4) Conclusions: the high diversity of the compounds identified confirms the relation between nutritional interest and salt tolerance in halophytes.

scholarly journals Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1510 ◽  
Author(s):  
Katharina Miller ◽  
Walter Feucht ◽  
Markus Schmid
Keyword(s):  
Mental Health ◽  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Phenolic Compounds ◽  
Health Effects ◽  
Bioactive Compounds ◽  
Intervention Studies ◽  
Protective Effects ◽  
Human Intervention ◽  
Potential Health

Strawberries and blueberries are two of the most commonly consumed berries. Berries, in general, are characterized by their highly nutritive compounds, including minerals, vitamins, fatty acids, and dietary fiber, as well as their high content and wide diversity of bioactive compounds, such as phenolic compounds and organic acids. These bioactive compounds have been associated with protective effects against chronic diseases, such as cardiovascular disease, cancer, Alzheimer’s and other disorders. In this paper 16 human intervention studies investigating the beneficial health effects of dietary strawberry or blueberry consumption on inflammation, cardiovascular disease or cognitive function and mental health are reviewed.

scholarly journals Bioactive Compounds in Latvian Beer

2013 ◽  
Vol 30 (1) ◽  
pp. 35-42 ◽  
Author(s):  
Ilona Dabina-Bicka ◽  
Daina Karklina ◽  
Zanda Kruma ◽  
Fredijs Dimins
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Complex Mixture ◽  
Total Phenolic ◽  
Dpph Radical

Abstract Beer is a complex mixture - over 400 different compounds have been characterized in beer. Significant health and product quality promoting benefits have been attributed to its bioactive secondary metabolites such as phenolics. Polyphenols and phenolic acids present in beer are natural antioxidants. The aim of the research was to characterize the bioactive compounds in Latvian barley beer, such as phenolic acids and flavanols. In an experiment, different lager-type beers produced in Latvia were analysed. The total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu colorimetric method and expressed as gallic acid equivalents. Individual phenolic compounds were determined using high performance liquid chromatography (HPLC). The antioxidant potential of beer was analyzed by the 2,2-diphenyl-1-picrylhydraziyl (DPPH) radical assays and expressed as micromoles of Trolox equivalents. The research showed that the total phenolic content of dark beer samples (320.8-863.6 mg GE L-1) was mostly higher than that of the light beers (300.9-475.2 mg GE L-1). In total, eleven phenols were determined in the analysed samples. Also the sum of individual phenolics in dark beer samples was higher than in the light beer brands. All beer samples exhibited a strong DPPH radical scavenging activity: from 441.3 to 1064.2 μmol TE L-1 for the light beer samples, and from 726.2 to 1748.7 μmol TE L-1 for the dark beer. The research suggests that composition of beer phenolic compounds was not dependent on the type of beer - light or dark.

scholarly journals Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Extraction Yield ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

scholarly journals Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques

2018 ◽  
Vol 46 (2) ◽  
pp. 663-669 ◽  
Author(s):  
Leila REZIG ◽  
Moncef CHOUAIBI ◽  
Rosa Maria OJEDA-AMADOR ◽  
Sergio GOMEZ-ALONSO ◽  
Maria Desamparados SALVADOR ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Seed Oils ◽  
Cucurbita Maxima ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

Pumpkin seed oils are rich in bioactive compounds such as tocopherols, sterols, β-carotene, and lutein that have, along with some fatty acids, high nutritional value factors. In addition, it has so far been proven that these compounds have a positive effect on human health. The present study mainly aimed at evaluating the chemical composition and the bioactive compounds of pumpkin (Cucurbita maxima) seed oil of the ‘Béjaoui’ Tunisian cultivar using both cold pressing and solvent extraction methods. The seed oils contained substantial amounts of unsaturated fatty acids, particularly oleic and linoleic acids, with values ranging respectively from 28.19% for cold pressed pumpkin seed oil to 30.56% for pumpkin seed oil extracted by pentane and from 43.86% for pumpkin seed oil extracted by pentane to 46.67% for cold pressed pumpkin seed oil of the total amount of fatty acids. Investigations of different seed oils revealed that extraction techniques had significant effects on the antioxidant activity and the γ-tocopherol. Cold pressed pumpkin seed oil revealed the highest γ-tocopherol content (599.33 mg kg-1) and the highest oxidative stability (3.84 h). However, the chloroform/methanol extracted pumpkin seed oil, which is rich in total phenolics (54.41 mg Gallic Acid Equivalent kg-1), was a more effective scavenger of DPPH radicals (250 µmoles Trolox kg-1) than the poor phenolic pumpkin seed oils extracted by hexane and pentane (110 µmoles Trolox kg-1 vs 100 µmoles Trolox kg-1). Based on its unique seed oil features, cold press extracted pumpkin seed may add great value to product innovation in the industrial, nutritional, cosmetic, and pharmaceutical fields.

scholarly journals Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Dorota Gumul ◽  
Anna Korus ◽  
Rafał Ziobro
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sour Cherry ◽  
Total Phenolic ◽  
Gluten Free ◽  
Fruit Pomace ◽  
Cherry Pomace

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.

scholarly journals Pomen čebeljih pridelkov v humani prehrani

2020 ◽  
Vol 115 (2) ◽  
pp. 223
Author(s):  
Mojca KOROŠEC ◽  
Jasna BERTONCELJ
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Royal Jelly ◽  
Unsaturated Fatty Acids ◽  
Daily Intake ◽  
Biologically Active ◽  
Bee Pollen ◽  
Balanced Diet ◽  
Natural Foods

Bee products are a natural source of nutrients and biologically active compounds, which may also be found on the lists of functional ingredients. In our diets, mainly honey is used and to a lesser extent bee pollen and royal jelly. Propolis and bee venom are mainly used in apitherapy due to their therapeutic properties. Regarding the basic nutrients, honey is primarily a source of sugars, while protein and fat contents are considerable in royal jelly and pollen, which also contains dietary fiber. Bee products also contain small amounts of bioactive compounds that have antioxidant, antimicrobial, anti-inflammatory and antiviral effects. Honey is characterized by, among others, phenolic compounds, royal jelly proteins, oligosaccharides. Royal jelly contains specific fatty acids, including 10-hydroxy-2-decenoic acid, bioactive peptides, major royal jelly proteins, and pollen contains various vitamins, phenolic compounds, amino acids, unsaturated fatty acids. However, further research and clinical studies are needed to evaluate the effectiveness of bee products and to raise consumer awareness of the importance of their consumption. Honey, bee pollen and royal jelly are natural foods, which due to their composition may help to achieve the recommended daily intake of basic nutrients, and may also serve as a source of important bioactive compounds, and therefore undoubtedly belong to a balanced diet.

scholarly journals PHENOLIC COMPOUNDS, CAROTENOIDS, TOCOPHEROLS AND FATTY ACIDS PRESENT IN OILS EXTRACTED FROM PALM FRUITS

2013 ◽  
Vol 31 (2) ◽  
Author(s):  
MICHELE CARDOSO COIMBRA ◽  
NEUZA JORGE
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Polyunsaturated Fatty Acids ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Plant Origin ◽  
Palm Trees ◽  
Palm Species ◽  
Palm Fruits

This review aimed to discuss the main bioactive compounds present in oils extracted from palm trees, indicating possible applications for the same. The bioactive compounds approached were: phenolic compounds, carotenoids, tocopherols, mono and polyunsaturated fatty acids. It is growing the search for food, especially from plant origin, characterized by the presence of such substances due to their benefits. Many studies show palm species as important sources of bioactive compounds and essential fatty acids. Therefore it is important to study the fruit characterization and composition of the oil from palm species of different regions that are still poorly investigated, seeking the possibility of its application in industry or the development of functional foods. 

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