Fatty Acid Profile, Total Phenolic Content, and Antioxidant Activity of Niger Seed (Guizotia abyssinica) and Linseed (Linum usitatissimum)

Fatty acid composition and antioxidant content are major determinants of vegetable oil quality. Antioxidants are important food components, and there is an increasing interest of replacing synthetic antioxidants with those from natural sources for food industry. The objective of this study was to evaluate fatty acid composition, total phenolic, carotenoid and chlorophyll contents, and antioxidant capacity of different varieties of two oilseed crops. Five niger seed and eight linseed varieties were used. For the analysis of fatty acid composition of the seed oil, gas chromatography method was used. Standard methods were used for total phenolic, carotenoid and chlorophyll contents, and antioxidant properties. In niger seed oil, linoleic acid (C18:2) was the dominant fatty acid, accounting for 73.3% (variety Esete) to 76.8% (variety Ginchi) of the total fatty acids. In linseed oil, linolenic acid (C18:3) was the dominant fatty acid accounting for 55.7 (variety Chilalo) to 60.1 (variety Belaye-96). The total phenolic content ranged from 22.4 mg GAE/g (variety Esete) to 27.9 mg GAE/g (variety Ginchi) in niger seed and from 20.5 mg GAE/g (variety Belay-96) to 25.4 mg GAE/g (variety Ci-1525) in linseed. In niger seed, variety Fogera had the highest values for FRAP and radical scavenging activity. The carotenoid content also showed significant variation among the varieties ranging from 2.57 (Esete) to 8.08 (Kuyu) μmol/g for niger and 4.13 (Tole) to 8.66 (Belay-96) μmol/g for linseed. The FRAP assay showed that variety Fogera of niger seed and variety Chilalo of linseed came on top among their respective varieties with values of 57.2 and 30.6, respectively. Both niger seed and linseed were shown to be rich in bioactive compounds. However, significant variation was observed among the varieties of each crop and among the two crops in their total phenolic and carotenoid contents as well as ferric reducing potential and radical scavenging capacity. Principal component analysis revealed the presence of more than one group in both niger seed and linseed. Hence, genetic variation among the varieties should be utilized for improving their desirable characteristics through breeding. Both oil crops can be used as the source of antioxidants for replacing synthetic compounds.

Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

The aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers. PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevşehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.

Variability in Fat Properties, Polyphenols and Antinutrient Contents during Fermentation and Roasted Seed of Pulasan (Nephelium mutabile)

Edible pulasan seed contains of many bioactive compounds are usually discarded as waste. This study is conducted to evaluate the variability of fat properties, polyphenols and antinutrient contents during fermentation and roasted seed of pulasan, Nepheliummutabile. Pulasan seed undergone natural fermentation for day 0, day 1, day 3 and day 5 and followed by 2 days drying in oven at 60°C and this was labelled as fermented pulasan seed (FPS) sample. Half of the FPS sample was roasted at 130°C for 25min and generated as roasted and fermented pulasan seed (RFPS). Soxhlet extraction was conducted on seed powder to determine the crude fat content. Pulasan seed fat was subjected to GC-MS, UPLC-QTOF/MS and DSC for characterization and analysis of seed fat properties. By using a microplate reader, polyphenol content was determined with Folin–Ciocalteu method and saponin content was determined with Vanilin-Sulphuric acid assay. Result showed that crude fat content in FPS and RFPS reduced about 23.52% and 37.34% respectively after 5 days fermentation. The dominant fatty acid composition in pulasan seed were oleic acid (62.04%) and stearic acid (23.57%). The total UFA decreased and total SFA increased in day 5 of both FPS and RFPS. Triacylglycerol in FPS and RFPS decreased with fermentation. Total phenolic content and saponin content of FPS and RFPS decreased as the fermentation period increased due to the microbial activity and thermal degradation. Combination of fermentation and roasting treatment has more positive effect on reduction of the fat content, polyphenol and antinutrient content in pulasan seed which able to explore its potential like produce as healthy snack in food industry to resolve the agriculture waste issue.

Xenia and metaxenia affects bioactive compounds of hazelnut

The study aimed to assess the effects of pollinator cultivars on the bioactive compounds of hazelnut cultivars. ‘Tombul’, ‘Palaz’, ‘Çakıldak’, ‘Foşa’ and ‘Allahverdi’ were used as the main cultivars and ‘Sivri’, ‘Kalınkara’ and ‘Yassı Badem’ were used as the pollinators. Self-pollination was accepted as control. It was determined that pollinator cultivars resulted in significant changes in oil and protein ratios and fatty acid composition of hazelnut cultivars mostly because of xenia and metaxenia effects. Protein content and oil content changed depending on pollinator cultivar. The oleic acid was the dominant fatty acid in all hazelnut cultivars.

Molecular Study on Dominant Fatty Acid Esters Characterized from Waste Beef Tallow Biodiesel – A Quantum Computational Approach

This study deals with computational analysis of dominant fatty acid ethyl esters characterized from the biodiesel produced from waste beef tallow by means of KOH catalyzed ethanol based transesterification. Ethyl palmitate, Ethyl Oleate, Ethyl Stearate and Ethyl Myristate were identified as dominant fatty acid esters and were computed for molecular analysis in Gaussian 09 software using Density Functional Theory (B3LYP method) with 6-31G* as basis set. Geometric parameters were in accordance with existing experimental values and population analysis exhibited negative charge for oxygen atoms, both positive & negative charge for carbon atoms in all ester molecules. The molecular dipole moment was higher for unsaturated ester molecule and quadruple moment proposed electronic dislocation in X+Y direction. Also, energy gap decreased slightly with increasing carbon chain but reduced drastically with increase in unsaturation. Electrostatic potential mapping displayed negative electrostatic potential for oxygen atoms in ester linkage of all ester molecules.

Experimental study on influence of dominant fatty acid esters in engine characteristics of waste beef tallow biodiesel

Biodiesel is regarded as the most promising renewable biofuel which can satisfy the worldwide energy demand through its robust net energy output with less impact on environment and also an effective alternative or supplement for existing diesel fuel for powering Compression Ignition engines. This present study aims to compare the performance, combustion and emission characteristics of beef tallow biodiesel with its dominant fatty acid esters and their influence on these characteristics. Ethyl stearate, ethyl palmitate and ethyl oleate were identified as dominant fatty acid esters available in a composition of 14.78, 37.36 and 25.17%, respectively. Two set of samples were prepared for testing purpose and were classified as (i) blend samples and (ii) ester samples, with plain diesel as base fuel. The maximum cylinder pressure was found to be in the range between 67 and 71 bar for all the samples and heat release rate was found to be highest for B20 blend. Slight decrease in efficiency along with marginal increase in fuel consumption was a result of long chained fatty acid esters (stearate and oleate esters) whereas increase in CO2 emission and decrease in NOX emission were because of higher oxygen content, cetane number and degree of unsaturation in the ester molecule.

Characteristic Squalene compounds Shark Liver Oil of home industry product in Pelabuhan Ratu

Omega-3, Omega-6, Omega-9 fatty acids and Squalene are an active component of fish oil that are<br />beneficial to the human health. Squalene is countained in shark liver oil (Centrophorus sp.). The aim of<br />this research was to determine the quality and characterization of fish oil from of household production<br />at Pelabuhan Ratu. The analysis is the fatty acid profile, primer and sekunder oxidation and determine<br />the content of compounds squalene contained in the shark liver oil. The fatty acid profile showed that the<br />dominant fatty acid is oleic aced (28.22%). EPA and DHA of shark liver oil are 1.54% and 4.78% respectively.<br />The test results of parameter value of primary and secondary showed shark liver oil has a high oxidation<br />value of PV (17.73 mEg/kg), p-AV (29.32 mEg/kg), TOTOX (64.78 mEg/kg) and FFA (4.65%). The value<br />of the density and viscosity of the shark liver oil of 0.91 g/cm3 and 38.18 cPs. Clarity shark liver oil at a<br />wavelength of 450 nm is 84.98%. GC-MS showed that squalene peak appears at the retention time of 23.357<br />and 23.285 minutes with a total area of 12.49% and 22.14% for crude and pure (reffine) shark liver oil and<br />its molecular weight was 410.391 g/mol.<br /><br />

AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO

The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.

Lipid Profile And Antioxidant Properties of Selected Pear Cactus (Opuntia Ficus- Indica) Ecotypes From Southern Greece

The lipid profile was determined in selected ecotypes of Cactus pear (Opuntia ficus indica), and this research focused on the antioxidant properties of seeds from Cactus pear fruits. Using the methodology of methyl esters the composition of fatty acids of seeds was determined and in the case of antioxidant properties the known technique of Trolox Equivalent Antioxidant Capacity (TEAC) was used. The trolox evaluation assay was applied in aqueous - organic extracts and their residues. The seed oil composition of cactus pear fruits was studied at harvest time. Linoleic acid (70.03%) was the dominant fatty acid, followed by oleic acid (20.11%) and palmitic acid (11.86%), respectively. Among cactus pear seeds, polyphenols contribution to antioxidant properties ranged from 37.9% to 42% for TEAC values. According to the results, the seeds of Cactus pear are a good source of useful lipids and antioxidants.