seed oils
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2022 ◽  
Vol 177 ◽  
pp. 114499
Author(s):  
Teng Wei ◽  
Le Dong ◽  
Shengyue Zhong ◽  
Hongshen Jing ◽  
Zeyuan Deng ◽  
...  

Author(s):  
Jingguo Liu ◽  
Min Chen ◽  
Yuhong Zhang ◽  
Baojiang Zheng

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


Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 402
Author(s):  
Wei Liu ◽  
Zhaoyu Yang ◽  
Lili Shi ◽  
Yun Li

The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.


2021 ◽  
Vol 3 (4) ◽  
Author(s):  
Ugochukwu Onyenze ◽  
Jude Chibuzo Igwe ◽  
Christopher Uchechukwu Sonde ◽  
P. E. Udo ◽  
U. A Ogwuda

This study investigated the optimum condition for biodiesel production at varying temperatures and time using melon (Cucumeropsismannii), groundnut (Arachis hypogea), and soya bean (Glycine max) seed oils. Extraction of oil from Cucumeropsismannii, Arachis hypogea, and Glycine max was accomplished using n-hexane (67.7-69.2oC) as the solvent. Biodiesel was produced from the three different seed oils at varying temperatures of 65oC, 55oC, and 45oC and also at the varied time of 60mins, 50mins and 40mins. The best percentage yield was obtained at a temperature of 65oC and a period of 60 minutes. At 40 min, the process was not complete. A good number of the transesterification process was completed at 50 mins. Also, at the lower temperature of 45oC, the method was not complete. The maximum % yield of the biodiesel obtained was 90.83% for Glycine max, 78.00% for Arachis hypogea, and 77.58% for Cucumeropsismannii seed oils. Fuel properties such as kinematic viscosity, pour point, carbon residue, cloud point, water content, flash point, cetane index, and sulfated ash were examined on the biodiesel. The flash point, carbon residue, kinematic viscosity, and water content were within the standard specified for petrol diesel. Cloud point and pour points of this product were found to be greater than that of petrol diesel. The cetane index was lower than the standard specified for petrol diesel and the three samples contained no sulfated ash. Therefore, melon (Cucumeropsismannii), groundnut (Arachis hypogea), and soya bean (Glycine max) are good alternatives to biodiesel production.  Copyright (c) The Authors


Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 213
Author(s):  
Colleen L. Ray ◽  
James A. Gawenis ◽  
C. Michael Greenlief

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of 1H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.


2021 ◽  
pp. 4597-4613
Author(s):  
Ahmed Aj. Jabbar ◽  
Chiman Hameed Saeed ◽  
Sazan Moffaq Abdulaziz ◽  
Bahar Jalal Mahmood

The conducted study compares the phytochemical and the antimicrobial potential of four varieties of Brassica napus seed oils. The plant seeds were cultivated during the winter growing season. Soxhlet extractor and Gas Chromatography-Mass Spectrometer (GC-MS) were used for essential oil analysis. The micro broth dilutionassay was applied to test the antimicrobial potential (MIC: Minimum inhibitory concentration, MBC: Minimum bactericidal concentration) of the extracted essential oils against different bacterial strains. A total of 56 phytochemicals were found, including 23 and 25 compounds in the oils of Pactol and Rapifera seed varieties,respectively, and 21 compounds in each of Bacara and Rally seed oils. Oleic acid constituted about 35.79 %, 15.62%, 7%, and 2.41 % for Rally, Bacara, Rapifera, and Pactol seed oils, respectively. Gram-positive bacteria, Streptococcus pyogenes and Streptococcus agalactiae, showed lower resistance potentials (MIC= 0.78%, 3.125%respectively) (MBC=1.36%, 6.25% respectively) to the essential oils compared with Staphylococcus aureus. Escherichia coli showed higher sensitivity (6.25% and 12.5% for MIC and MBC, respectively) than Klebsiella pneumonia and Pseudomonas aeruginosa to the B. napus seed oils. Gram-positive bacteria weremore sensitive to the tested essential oils than Gram-negative bacteria. Overall, four different seed varieties have important chemicals and fatty acids. Oleic acid was the most common carboxylic acid (fatty acid) and 2,4-decadienal with hexanal were the most prevalent aldehydes in four seed oils. Tested B. napus seed essential oilsshowed antimicrobial activities against various Gram-positive and negative bacteria and Candida albicans, with Pactol seed oils exerting the highest activity.


2021 ◽  
Vol 72 (4) ◽  
pp. e432
Author(s):  
A. Candan ◽  
D. Arslan

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).


Author(s):  
Feiyun Yang ◽  
Bao Zhang ◽  
Baiting Chen ◽  
Nafei Yang ◽  
Ruigang Wang ◽  
...  
Keyword(s):  

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3062
Author(s):  
Zhi Wang ◽  
Chang Zheng ◽  
Fenghong Huang ◽  
Changsheng Liu ◽  
Ying Huang ◽  
...  

In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.


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