scholarly journals Nutritional and antioxidant potential of seeds from two Cucurbitaceae species from Senegal

2020 ◽  
Vol 11 (4) ◽  
pp. 364-369
Author(s):  
Amadou Diop ◽  
Serigne Omar Sarr ◽  
Awa Boubou Sall ◽  
Ousmane Niass ◽  
Bara Ndiaye ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Citrullus Lanatus ◽  
Radical Scavenging Activity ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Chemical Components ◽  
Aqueous Fraction ◽  
Phytochemical Components

Cucurbits are largely grown in tropical and subtropical areas for nutritional and medicinal purposes. In Senegal, two species, watermelon (Citrullus lanatus) and pumpkin (Cucurbita pepo), are cultivated and their use include consumption of flesh or the whole fruit. In general, people don’t give importance to seeds which can have nutritional properties of great interest. Hence, the relevance of this study whose objective is to assess the nutritional and therapeutic properties of seeds. For that purpose, the seeds of watermelon and pumpkin were air-dried, manually shelled, ground, and subjected to assays including physicochemical determination, characterization of oils, phytochemical screening and antioxidant analysis. Proteins (28.46 - 32.85 %), fat (36.3 - 39.7 %) and carbohydrates (23.6 - 13.9 %) were the main chemical components found in watermelon and pumpkin seeds. Micro-elements such as potassium, magnesium, phosphorous, calcium, and iron were also found with potassium showing the highest levels as 1026.07 and 635.00 mg/100 g for watermelon and pumpkin, respectively. Magnesium and phosphorous were the following minerals in terms of level content. The unsaturated fatty acids (UFAs) were predominant in seed oils with the linoleic acid most representative as 73.01 and 35.90% for watermelon and pumpkin, respectively. From the saturated fatty acids (SFAs), the palmitic acid was the most important. Phytochemical components in seeds include the presence of alkaloids, cardiac glycosides, flavonoids, and tannins in the ethanolic extracts of pumpkin and watermelon seeds. Regarding to the radical scavenging activity, relatively close values have been obtained for fractions from the ethanolic watermelon extract, the aqueous fraction showing the highest antioxidant activity (26.82%). For pumpkin, the highest values were registered for ethyl acetate and aqueous fractions as 36.17 and 35.36%, respectively. Therefore, seeds from watermelons and pumpkin cultivated in Senegal exhibited interesting nutritional and antioxidant properties which argue in favor of their use to overcome malnutrition issues.

scholarly journals Characterization of two Moroccan watermelon seeds oil varieties by three different extraction methods

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 13
Author(s):  
Ihssane Ouassor ◽  
Younes Aqil ◽  
Walid Belmaghraoui ◽  
Souad El Hajjaji
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Citrullus Lanatus ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Seed Oils ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Soxhlet Apparatus

The purpose of this study is to assess and evaluate the physicochemical properties of the seed oils of two Moroccan varieties of watermelon “Citrullus lanatus” extracted by three different techniques, a mechanical process using cold press, and two chemical processes using a Soxhlet apparatus and a sonotrode ultrasound assisted extraction (UAE) using n-hexane. The total phenolic compounds (TPC) and antioxidant properties against the DPPH radicals (2,2-diphenyl-1-picrylhydrazyl) were also studied. The seed oils of both varieties of watermelon exhibited high concentrations of unsaturated fatty acids with the predominance of linoleic and oleic fatty acids. The primary sterol was β-sitosterol, and high levels of total tocopherols were observed. Ɣ-tocopherol was the predominant tocopherol in all tested oils. The Citrullus lanatus var. lanatus variety seeds oil exhibited the highest TPC value (89.5 ± 0.06 mg EGA/100 g; EGA: gallic acid equivalent), with 82.4 ± 0.03% DPPH free radical inhibition efficiency. Nevertheless, all tested seeds oils showed a significant amount of total phenolic compounds and a good inhibition against DPPH radicals ranging from 51.1 ± 0.1% to 84.8 ± 0.04%. In addition, the influence of the ultrasonic extraction parameters was studied using two different solvents (n-hexane and the methanol-chloroform mixture), with different particle sizes (500–300 µm), duration (10 and 20 minutes), cycle (1–0.5), amplitude (80–100%) and solvent/seed ratios (1:5 and 1:10), and the seed roasting parameter was also studied. The oil yield was mainly affected by the extraction solvent, then the solvent/seed ratio and the duration, respectively.

scholarly journals Chemical Characterization and DNA Fingerprinting of Griffonia simplicifolia Baill.

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1032 ◽  
Author(s):  
Ivano Vigliante ◽  
Giuseppe Mannino ◽  
Massimo Maffei
Keyword(s):  
Fatty Acids ◽  
Dna Fingerprinting ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Pcr Analysis ◽  
Chemical Components ◽  
Major Band ◽  
Griffonia Simplicifolia ◽  
Unequivocal Identification ◽  
Pcr Rflp

Background: Griffonia simplicifolia Baill. (Caesalpiniaceae) is a medicinal plant whose seeds are widely used in traditional medicine for their high content of 5-hydroxy-l-tryptophan (5-HTP), a direct precursor and enhancer of the activity of the brain hormone serotonin (5-HT). The plant extracts are used in dietary supplements aimed to alleviate serotonin-related disorders. Methods: In order to characterize the chemical components of G. simplicifolia seeds and their identity, we used a combined methodology by using HPLC-DAD-ESI-MS/MS for the qualitative and quantitative determination of the N-containing compounds, GC-FID and GC-MS for the characterization of the major fatty acids, and DNA fingerprinting based on PCR–RFLP for the unequivocal identification of the plant. Results: 5-HTP was the most representative compound, followed by lower percentages of the β-carboline alkaloid derivative griffonine and other alkaloids. Fatty acids were dominated by the unsaturated fatty acids linoleic acid and oleic acid, followed by the saturated fatty acids stearic and palmitic acids. PCR analysis of the internal transcribed spacer amplified sequence showed a major band at about 758 bp, whereas the PCR–RFLP analysis of this sequence using three different restriction enzymes (MspI, HhaI, and HaeIII) generated a specific fingerprinting useful for the plant identification. Conclusions: The combined chemical and molecular analysis of G. simplicifolia provided an interesting integrated approach for the unequivocal identification of commercial G. simplicifolia seeds.

Comparison of the antioxidant properties of emu oil with other avian oils

2008 ◽  
Vol 48 (10) ◽  
pp. 1345 ◽  
Author(s):  
Darin C. Bennett ◽  
William E. Code ◽  
David V. Godin ◽  
Kimberly M. Cheng
Keyword(s):  
Oxidative Damage ◽  
Radical Scavenging Activity ◽  
Biological Membrane ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Thiobarbituric Acid Reactive Substance ◽  
Scavenging Activity ◽  
Triglyceride Fraction ◽  
Emu Oil

The antioxidant properties of emu oil were compared with oils derived from the fat of other avian species. We first examined their free radical scavenging activity against the 2,2-diphenyl-1-picryl hydracyl radical. The concentration of emu oil in the test solution that caused 50% neutralisation (IC50) was variable (24.5 ± 5.9 mg/mL, range 5.3–55.4 mg/mL), but similar to values obtained for other ratites (10.7 ± 5.9 mg/mL). In contrast, the IC50 values for duck and chicken oil were much higher (118.0 ± 8.1 mg/mL). The variability in the radical scavenging activity of emu oil preparations may reflect variations in the diets of the birds, the processing protocol and/or the storage age of the oil. We also evaluated some of the ratite oils for their inhibitory capacity on human erythrocyte membrane oxidation, by measuring the reduction of the thiobarbituric acid-reactive substance (TBAR) production. Emu oil had a greater effect in decreasing TBAR production than either the ostrich or rhea oil, suggesting that it offers more protection than the other ratite oils against oxidative damage. In conclusion, we demonstrated that emu oil has both antioxidant properties in vitro and a protective role against oxidative damage in a model biological membrane system. The antioxidant or radical scavenging properties of emu oil appear to be due to minor constituents in the non-triglyceride fraction of the oil, while its high ratio of unsaturated to saturated fatty acids (UFA : SFA) offers protection against oxidative damage.

scholarly journals Functional bioactive compounds and biological activities of Spirulina platensis lipids

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 211-222 ◽  
Author(s):  
M.F. Ramadan ◽  
M.M.S. Asker ◽  
Z.K. Ibrahim
Keyword(s):  
Fatty Acids ◽  
Spirulina Platensis ◽  
Neutral Lipids ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Saturated Fatty Acids ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Lipid Classes ◽  
Gamma Tocopherol

The compositions and concentrations of lipid classes, fatty acids, tocopherols were determined in the lipids from blue-green microalga <i>Spirulina platensis</i>. Total lipids (TL) recovered using chloroform: methanol (2:1, v/v) were found to be 163.5 g/kg (on dry weight basis). The level of neutral lipids was the highest, followed by glycolipids and phospholipids, respectively. Among TL and lipid classes, palmitic, &gamma;-linolenic and linoleic acids were the dominating fatty acids. Compared to the neutral lipids, the polar fractions were generally characterised by higher percentages of saturated fatty acids. The recovered lipids were characterised by high percentage of tocopherols, wherein &gamma;-tocopherol constitutes about 73% of total tocopherols present, the rest being &gamma;-tocopherol. <i>Spirulina platensis</i> lipids exhibited a strong radical scavenging activity towards stable DPPH free radicals, whereas 27% of DPPH radicals were quenched after 2 h incubation. TL and lipid classes inhibited the growth of different microorganisms except gram-negative bacteria. At high concentrations, the tested lipids appeared more effective against <i>A. niger</i> (28.3 ± 1.53 mm). The information obtained in the present investigation is useful for lipid characterisation and further chemical and nutritional investigations of <i>Spirulina platensis</i>.

scholarly journals Ecophysiological traits differentially modulate secondary metabolite accumulation and antioxidant properties of tea plant [Camellia sinensis (L.) O. Kuntze]

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anjan Hazra ◽  
Shrutakirti Saha ◽  
Nirjhar Dasgupta ◽  
Rakesh Kumar ◽  
Chandan Sengupta ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Net Photosynthesis ◽  
Tea Plant ◽  
Leaf Temperature ◽  
Chemical Components ◽  
Epicatechin Gallate ◽  
Ecophysiological Traits

AbstractOwing to the diverse growing habitats, ecophysiology might have a regulatory impact on characteristic chemical components of tea plant. This study aimed to explore natural variations in the ecophysiological traits within seasons and the corresponding multifaceted biochemical responses given by the gene pool of 22 tea cultivars. Leaf temperature and intercellular carbon concentration (Ci), which varies as a function of transpiration and net photosynthesis respectively, have significant impact on the biochemical traits of the leaf. Occurrence of H2O2, in leaves, was associated to Ci that in turn influenced the lipid peroxidation. With the increment of Ci, total phenolics, epicatechin gallate (ECG), reducing power, and radical scavenging activity is lowered but total catechin and non-gallylated catechin derivatives (e.g. epicatechin or EC, epigallocatechin or EGC) are elevated. Leaf temperature is concomitantly associated (p ≤ 0.01) with phenolics, flavonoids, proanthocyanidin, tannin content, reducing power, iron chelation and free radical scavenging activities. Increased phenolic concentration in leaf cells, conceivably inhibit photosynthesis and moreover, gallic acid, thereafter conjugated to catechin derivatives. This study shed light on the fundamental information regarding ecophysiological impact on the quality determining biochemical characteristics of tea, which on further validation, might ascertain the genotype selection paradigm toward climate smart cultivation.

scholarly journals Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Muhammad Ajmal ◽  
Muhammad Nadeem ◽  
Muhammad Imran ◽  
Zarina Mushtaq ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid ◽  
Vitamin A ◽  
Induction Period ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Antioxidant

Abstract Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.

scholarly journals The effects of process technology on the physicochemical properties of peony seed oil

2017 ◽  
Vol 68 (2) ◽  
pp. 192 ◽  
Author(s):  
J. Qu ◽  
F. Zhang ◽  
K. Thakur ◽  
J. J. Shi ◽  
J. G. Zhang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Scavenging Activity ◽  
Inhibitory Effects ◽  
Process Technology

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.

scholarly journals Fatty Acids Analysis, Antioxidant and Biological Activity of Fixed Oil ofAnnona muricataL. Seeds

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Zaha A. Elagbar ◽  
Rajashri R. Naik ◽  
Ashok K. Shakya ◽  
Sanaa K. Bardaweel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Radical Scavenging Activity ◽  
Methyl Esters ◽  
Arachidic Acid ◽  
Saturated Fatty Acids ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Behenic Acid ◽  
Annona Muricata

The total oil yield and the fatty acid composition were determined in theAnnona muricataL. fixed oil using organic solvent extraction and GC-FID. The seeds were found to contain about ~21.5% of crude fixed oil on a dry weight basis. The crude oil containing fatty acid was converted into methyl esters and analysed by GC-FID. Fourteen fatty acids were identified using GC-FID. The major monounsaturated and saturated fatty acids were oleic acid (39.2%) and palmitic acid (19.1–19.2%), respectively, whereas theα-linolenic acid (1.2%) and linoleic acid (34.9%) were polyunsaturated fatty acid. The other saturated acids were stearic acid (3.3%), arachidic acid (0.4%), myristic acid (0.1%), heptadecanoic acid (0.1%), behenic acid (0.1%), and lignoceric acid (0.1%). Some of the fatty acids have not been reported earlier from the oil ofAnnona muricataL. Fixed oil exhibited significant free radical scavenging activity which was measured using DPPH and is also known to inhibit the gastrointestinal motility significantly.

scholarly journals Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2643
Author(s):  
Kaiyong Yao ◽  
Luyi Jiang ◽  
Jianxin Liu ◽  
Diming Wang ◽  
Hongyun Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Soybean Meal ◽  
Unsaturated Fatty Acids ◽  
Hematological Parameters ◽  
Saturated Fatty Acids ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Lactating Cows

Fifteen multiparous lactating Chinese Holstein dairy cows were used in a replicated 3 × 3 Latin Square Design to evaluate the effect of total mixed rations (TMR) containing unfermented and fermented yellow wine lees (YWL) on the oxidative status of heat-stressed lactating cows and the oxidative stability of the milk and milk fatty acids they produced. Cows were fed with three isonitrogenous and isocaloric diets as follows: (1) TMR containing 18% soybean meal, (2) TMR containing 11% unfermented YWL (UM), and (3) TMR containing 11% fermented YWL (FM). The rectal temperature (at 1300 h) and respiratory rate were higher in control cows than in cows fed UM or FM. Both types of YWL were greater in total phenolic and flavonoid contents, reducing power, and radical scavenging abilities than soybean meal. Cows fed UM or FM had higher blood neutrophil, white blood cell, and lymphocyte counts, as well as lower plasma malondialdehyde level, higher plasma superoxide dismutase, glutathione peroxidase, and 2,2-diphenyl-1-picryl-hydrazyl-hydrate levels, and higher total antioxidant capacity in the plasma than those fed control diet. The proportion of milk unsaturated fatty acids was higher and that of saturated fatty acids was lower in UM- and FM-fed animals than in the control animals. Milk from UM- and FM-fed cows had lower malondialdehyde content but higher 2,2-diphenyl-1-picryl-hydrazyl-hydrate content than the control cows. In conclusion, feeding TMR containing UM and FM to cows reduced both the oxidative stress in heat-stressed cows and improved the oxidative capacity of their milk.

Sign in / Sign up

Export Citation Format

Share Document