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Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils
Abstract
Three seeds of Turkish origin, flax, poppy and safflower were analyzed for their proximate, fatty acids, tocols (tocopherols and tocotrienols) and total phenolic composition, and oxidative stability of their oil. The major fatty acid in the flax oil was alpha-linolenic acid, comprising 58.3% of total fatty acids, whereas poppy and safflower oils were rich in linoleic acid at 74.5% and 70.5% level, respectively. The amount of total tocols was 14.6 mg/100g flax, 11.0mg/100g poppy and 12.1mg/100g safflower seed. Flax and poppy oil were rich in gamma-tocopherol as 79.4 mg/100g oil and 30.9 mg/100g oil, respectively, while alpha-tocopherol (44.1g/100g oil) was dominant in safflower oil. Only alpha- and gamma-tocotrienol were found in the oils. Oxidative stability of oils was measured at 110 degrees C at the rate of 20 L/h air flow rate, and poppy oil (5.56 h) was most stabile oil followed by safflower oil (2.87 h) and flax oil (1.57). There were no correlation between oxidative stability and unsaturation degree of fatty acids and tocol levels of the oils. All of the seeds investigated provide a healthy oil profile and may have potential as a source of specialty oils on a commercial scale.
... With a little adjustment, the total tocopherol content of the extracted oils was determined using a technique created by Majid et al. (2019) [33][34][35]. A high-performance liquid chromatograph (Shimadzu Corporation, Japan) was used to determine the tocopherol contents (α, γ, and δ). ...
... In this study the safflower with oil content 27.00 ± 3.47 (%) was well positioned with compared to other studies [5,35,36] ...
... Safflower oil's distinct tocopherol profile is highlighted by the finding of 338.66 ppm of alphatocopherol and the absence of any discernible amounts of beta, gamma, or delta tocopherols. The total amount of tocols, particularly the primary component, α-tocopherol, can be deemed high when compared to other authors' published figures for safflower oil (192-709 mg/kg oil) [14,35,47]. With a high content of tocopherol, safflower oil contributes significantly to the recommended daily allowance of Vitamin E, which is known to enhance skin health and immunological function. ...
... followed by campesterol, stigmasterol, and ∆ 5 -avenasterol [11][12][13]. The reported amount of tocopherols is between 300 mg/kg and 700 mg/kg as γ-tocopherol predominates, and α-tocopherol in minimal quantity can also be detected in the oil [9,12,14]. ...
... The remaining fatty acids in the examined oil were present in minimal amounts. 17.5 ± 0.17 Linoleic C 18:2 (n-6) 12.5 ± 0.12 γ-Linolenic (8,11,14) С20:3 (n-6) 0.2 ± 0.0 Eicosatrienoic (11,14,17) С20 Flaxseed oil is distinguished by a unique fatty acid composition, which is predominated by the presence of polyunsaturated α-linolenic acid. The quantity of α-linolenic acid (57.5%) is in agreement with the data presented earlier by Bera et al. [37], where it is between 50.0% and 60.0%. ...
... The remaining fatty acids in the examined oil were present in minimal amounts. 17.5 ± 0.17 Linoleic C 18:2 (n-6) 12.5 ± 0.12 γ-Linolenic (8,11,14) С20:3 (n-6) 0.2 ± 0.0 Eicosatrienoic (11,14,17) С20 Flaxseed oil is distinguished by a unique fatty acid composition, which is predominated by the presence of polyunsaturated α-linolenic acid. The quantity of α-linolenic acid (57.5%) is in agreement with the data presented earlier by Bera et al. [37], where it is between 50.0% and 60.0%. ...
Flaxseed oil is a prevalent food supplement. On one hand, vegetable oil is used in the food industry and pharmacy due to its health benefits; on the other hand, it has an application as a lubricant oil. The fatty acid composition of the investigated oil was determined as follows: the main fatty acids were α-linolenic (57.5%), oleic (17.5%), linoleic (12.5%), palmitic (6.0%), and stearic acid (4.3%). The content of unsaponifiable matter was 1.4%. The total sterol content was determined (0.5%), with identified β-sitosterol (79.7%) as a main component, followed by stigmasterol. The content of tocopherols was found to be 243 mg/kg. The compound γ-tocopherol predominated (68%) in the tocopherol fraction, followed by γ-tocotrienol (32%). Some physicochemical indicators were also determined—density, surface tension, and dynamic and kinematic viscosity—at the following temperatures: 20, 30, 40, 50, 60, 70, and 80 °C. The increase in temperature led to a decrease in all indexes and good linear dependence was observed. The determined physicochemical indicators provided information about the stability of flaxseed oil, which is very important considering its use in food and technical products.
... Safflower (Carthamus tinctorius L., Asteraceae) is an annual oilseed crop that is adapted to dry and hot environments. It is one of the oldest multipurpose oilseed crops in the World (Bozan & Temelli, 2008;Conte et al., 2016). The total production of safflower seed was 631.051 t in the world in 2021. ...
... The importance of safflower seed oil is its bioactive components like unsaturated fatty acid content, including monounsaturated and polyunsaturated fats, which are believed to be beneficial agents. Safflower oil is a rich source of linoleic acid, which is a required product with high-PUFA claims, a characteristic of this oil (Alves et al., 2018;Bozan & Temelli, 2008;Poodineh et al., 2021). Fatty acid composition, which is the most significant quality attribute in oil quality of oilseed crops, determines its nutritional, industrial or pharmaceutical applications of the vegetable oil (Yeilaghi et al., 2012). ...
... These results were in accordance with those reported by other authors that stated linoleic acid content as the most abundant fatty acid in safflower oils. Matthaus et al. (2015) and Bozan and Temelli (2008) stated that linoleic acid is the major fatty acid present in safflower oil and safflower oil also contained higher amounts of oleic acid. Matthaus et al. (2015) obtained values for linoleic acid ratio between 55.1% and 77.0% for seed oils of Remzi Bey and Iran varieties, respectively. ...
This study aimed to determine the chemical properties (fatty acid composition, oil content, sterol and tocopherol compositions) of the oils extracted from the seeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties harvested in different periods from flowering to ripening period. In parallel with the increase of harvest time, the humidity rate decreased, while the oil ratios increased. It was determined that palmitic (16:0) and stearic (18:0) acids, which are significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids, which are unsaturated fatty acids, are quite high in the oils of all safflower varieties. These fatty acids showed significant changes from the first harvest to the last harvest. The total saturated fatty acid ratios decreased, while the amount of unsaturated fatty acids increased as the maturation progressed. The first and latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cultivars were selected and their sterol and tocopherol compositions were examined. The highest level of sterol in all cultivars was β‐sitosterol and the amount of sterols decreased towards full maturity. It was determined that α‐tocopherol was the dominant tocopherol found in the safflower oils and the amount of tocopherol increased towards full maturity.
... The content of hash oil in terms of γ-tocopherol was found to be 30.9 mg/100 g(Bozan & Temelli, 2008). ...
... The content of hash oil in terms of γ-tocopherol was found to be 30.9 mg/100 g(Bozan & Temelli, 2008). ...
... and palmitic acid (7.5-8.8%). These results are in line with the typical composition of poppy seed oil, as described in the previous literature [11,[39][40][41]. In C-V3, a notably higher percentage of palmitic acid (12.4% vs compared with 7.5% in C-V1) and lower percentage of linoleic acid (54.1% compared with 68.5% in C-V1) were observed. ...
... and palmitic acid (7.5-8.8%). These results are in line with the typical composition of poppy seed oil, as described in the previous literature [11,[39][40][41]. In C-V3, a notably higher percentage of palmitic acid (12.4% vs compared with 7.5% in C-V1) and lower percentage of linoleic acid (54.1% compared with 68.5% in C-V1) were observed. ...
Supercritical fluid extraction using carbon dioxide (SFE-CO2) brings a convincing advance in the production of plant oils used in cosmetics, in fortified foods and dietary supplements, and in pharmaceuticals and medicine. The SFE-CO2-extracted, hexane-extracted, and cold-pressed plant oils of pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.), linden (Tilia sp.), poppy (Papaver somniferum L.), apricot (Prunus armeniaca L.), and marigold (Calendula officinalis L.) seeds were investigated in terms of oil yield, fatty acid composition, unsaponifiable matter yield and composition, and the antioxidant activity of unsaponifiable matter. SFE-CO2 proved to be the preferred extraction method for four out of six plant materials, especially for seeds with lower oil content. However, for seeds with higher oil content, such as apricots, cold pressing is a viable alternative. A comparison of fatty acid composition did not reveal significant differences between extraction techniques. SFE-CO2 extraction improved the total phytosterol content of oils, especially pumpkin seed oil. A high variability in the antioxidant potential of the unsaponifiable matter studied was determined, with pumpkin seed oil showing the highest antioxidant activity. A correlation analysis was performed between unsaponifiable composition and antioxidant activity, and showed statistically significant correlations with squalene, cycloartenol, and an unidentified compound. This is the first comparison of the phytosterol compositions of linseed, apricot, linden, and marigold. Through continued optimization, SFE-CO2 has the potential to revolutionize the production of plant oils and provide a sustainable and efficient alternative.
... The plant, therefore, serves as opium due to the same qualities, but it does not contain morphine nor does it stimulate addiction (Kültür 2007). Poppy is also rich in linoleic acid at 74.5% (Bozan and Temelli, 2008). ...
The current study aims to investigate the tissue lesions induced by Poppy anemone in pregnant mice. The administration of Poppy anemone (200,400 and 600 mg/kg) begins from days 7-8 of pregnancy. The results showed an increase in the rate of deaths and miscarriages in pregnant female mice with an increase in the concentration used. The uterine horns also showed a difference in the distribution of embryos, the appearance of bleeding cases and the accumulation of fatty materials. Some absorbed embryos also appeared. As for histological changes in the skin of the fetuses, there was edema around the hair follicles and between the collagenous fibers of the dermis layer and around the skin, sweat, and sebaceous glands, presence of edema between the epidermis layer and the dermis, congestion of capillaries, the divergence of collagen fibers in the dermis of the skin, hyperkeratosis of the epidermis, presence of hydrophilic degeneration in the spiny cell layer of the epidermis, rarefaction of the white fibers of the dermis and congestion of blood capillaries.
... Linseed oil (flaxseed oil) is a good source of ω-3 PUFAs (Rubilar and others 2012a), which contain more than 50% α-linolenic acid (ALA) also and high contents of monounsaturated oleic acid (21.2%) and linoleic acid (LA, 13.96%). The oil also contains about 79 mg/100 g vitamin E (tocopherols), in which γtocopherol is dominant and acts as an essential nutrient (Bozan and Temelli 2008), functioning mainly as a chain-breaking antioxidant that protects cell membranes against oxidative damage. Flaxseed oil thus acts as an essential nutrient. ...
Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencap-sulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.
... Flaxseed is one of the highest plant sources of soluble mucilage and αlinolenic acid (omega 3 fatty acid) [9]. Flaxseed contains approximately 36 to 40% of oil content it is become much common nowadays as a functional food due to its many health benefits and help in many diseases coronary heart disease, hormonal conditions, many types of cancer, nerve [10]. Flaxseed oil is a rich source of ALA, which is around 55 to 60% of total fatty acids [11,12]. ...
... Oils such as fish, flaxseed, walnut, and olive oil have been effectively microencapsulated using this approach (Bakry et al., 2016). The main drawbacks of freeze dryers and spray dryers are high energy consumption and extended preparation time, and high manufacturing costs when compared to alternative drying techniques (Bozan & Temelli, 2008). As freeze-dried components have a greater porosity, the core material is more exposed to the environment. ...
Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate, .208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil.
Practical applications
Flaxseed oil is rich in omega‐3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega‐3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega‐3 fatty acids‐rich foods by incorporating encapsulated flaxseed oil.
... [42] than in safflower (C18:2, 63.9-76.1%) [41,43,44]. However, the number of genes involved in fatty acid elongation, biosynthesis, and degradation are similar among the genomes of safflower, sunflower, sesame [42], grape [45], capsicum [46], and Arabidopsis [47]. ...
Domesticated safflower (Carthamus tinctorius L.) is a widely cultivated edible oil crop. However, despite its economic importance, the genetic basis underlying key traits such as oil content, resistance to biotic and abiotic stresses, and flowering time remains poorly understood. Here, we present the genome assembly for C. tinctorius variety Jihong01, which was obtained by integrating Oxford Nanopore Technologies (ONT) and BGI-SEQ500 sequencing results. The assembled genome was 1,061.1 Mb, and consisted of 32,379 protein-coding genes, 97.71% of which were functionally annotated. Safflower had a recent whole genome duplication (WGD) event in evolution history and diverged from sunflower approximately 37.3 million years ago. Through comparative genomic analysis at five seed development stages, we unveiled the pivotal roles of fatty acid desaturase 2 (FAD2) and fatty acid desaturase 6 (FAD6) in linoleic acid (LA) biosynthesis. Similarly, the differential gene expression analysis further reinforced the significance of these genes in regulating LA accumulation. Moreover, our investigation of seed fatty acid composition at different seed developmental stages unveiled the crucial roles of FAD2 and FAD6 in LA biosynthesis. These findings offer important insights into enhancing breeding programs for the improvement of quality traits and provide reference resource for further research on the natural properties of safflower.
... Flaxseed is used to describe flax when consumed as food by humans while linseed is used to describe flax when it is used in the industry and feed purpose (Morris 2008 andThompson, 1995). Oils rich in unsaturated and poly unsaturated fatty acids and tocopherol are preferred to be added in infant s formulas and different food products to gain maximum nutraceutical and health related properties (Moyad, 2005;Bozan and Temelli, 2008). The seed is a healthy source of oil containing poly-unsaturated fatty acids, digestible proteins, and lignin. ...
... The Czech Republic and Turkey are the most important growers of oilseed poppies in the world [6][7][8]. Only oilseeds obtained from cultivated varieties (cultivars) of P. somniferum that contain no more than 0.8% morphine alkaloids in poppy dry matter and whose total morphine alkaloid content on the surface of poppy seed (latex-derived) does not exceed 25 mg·kg −1 are authorised for food purposes [9]. ...
This paper discusses the development of rapid, reliable, and accurate polymerase chain reaction (PCR) assays for detecting opium poppy (Papaver somniferum L.) in food. Endpoint, quantitative, and digital PCRs were compared based on the amplification of a newly developed DNA marker targeting the NADPH-dependent codeinone reductase (COR) gene. Designed assays were shown to be highly specific and sensitive in discriminating opium poppy from other plant species, even in heat-treated and food samples. Digital PCR was the most sensitive, with a detection limit of up to 5 copies, i.e., approximately 14 pg of target DNA per reaction. Quantitative and digital PCR further allowed the quantification of opium poppy in up to 1.5 ng and 42 pg (15 copies) of target DNA in a sample, respectively. In addition, two duplex PCRs have been developed for the simultaneous detection of opium poppy DNA and representatives of (i) the Papaveraceae family or (ii) the Plantae kingdom. Finally, all designed assays were successfully applied for analysis of 15 commercial foodstuffs; two were suspected of being adulterated. The study results have an important impact on addressing food fraud and ensuring the safety and authenticity of food products. Beyond food adulteration, the study may also have significant implications for forensics and law enforcement.
... Despite this, the possibility of considering the minor component profile as an indicator of the oxidative stability of edible oils seems to have been little exploited. Regarding this issue, some studies have been conducted in recent years aimed at finding relationships between the composition of a wide range of vegetable oils and their resistance to oxidation [9][10][11][12][13][14]. In these works, in general, attention is paid to both fatty acid composition and minor components like polyphenols, sterols, tocols, β-carotene, lutein, or chlorophyll. ...
The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1 H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1 H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality is not necessarily higher than that of the refined type, and that a simple and rapid analysis of oil minor components by DI-SPME-GC/MS would enable one to establish quality levels within oils originating from the same plant species and similar unsaturation level regarding composition in potentially bioactive compounds and oxidative stability.
... Due to its high content of alpha-linolenic acid, dietary fiber, high-quality protein, and phytoestrogens (lignans), flaxseed's importance as a functional food is increasing (Kajla et al., 2015). Flaxseed stands out with its high phenolic content and is considered a functional food with positive effects on disease prevention (Bozan and Temelli, 2008). The high fiber content in flaxseed is known to be effective in preventing diseases such as diabetes, heart diseases, colon and rectal cancer, and obesity (Bilici, 2022). ...
PLANT-BASED DAIRY PRODUCTS in NUTRITION
EDITOR Prof. Gülden Başyiğit Kılıç, Ph.D.
... The differences in content were primarily attributed to the different locations. 63 Research has demonstrated that alpha-tocopherol has a specific and localized effect when applied topically, without affecting other organs. 65 It has been observed that alpha-tocopherol significantly enhances blood circulation in the superficial layers of the skin, as evidenced by increased skin temperature and blood volume in the peripheral areas. ...
Flaxseeds, scientifically known as Linum usitatissimum and belonging to the family Lineaceae, are commonly referred to as Alsi, Jawas, and Aksebija in Indian languages. The plant yields blue blossoms and tiny, flattened seeds. The color of the seeds varies from golden yellow to reddish brown. It is rich in omega-3 fatty acids, specifically Alpha-linolenic acid, which helps to minimize hair loss and inflammation of the scalp. This, in turn, aids in the preservation and protection of hair follicles. Flaxseed contains proteins (10.5-31%) that consist of key amino acids such as glutamic acid, serine, arginine, lysine, leucine, and others. These amino acids are crucial for hair health, as they help prevent hair loss and stimulate the creation of new hair. Flaxseed dietary fiber can aid in concealing hair loss and promoting hair density. Flaxseed is a crucial and prominent source of phytochemicals in the functional food industry. Flaxseed exhibits a range of other advantageous impacts, such as promoting newborn brain development, generating blood lipids, safeguarding against cardiovascular diseases, preventing cancer and diabetes, and reducing blood cholesterol levels. The scientific name for Aloe vera is Aloe barbadensis miller. This plant belongs to the Asphodelaceae (Liliaceae) family and is characterized by being a perennial, xerophytic, succulent, shrubby or arborescent species. In nature, it is susceptible to physical damage from ultraviolet (UV) light or insects. The belief that aloe vera possesses wound-healing and antibacterial capabilities may stem from its ability to survive in challenging settings. Consequently, it is not merely a coincidence that aloe vera has been documented to possess immunomodulatory, anti-inflammatory, UV protective, antiprotozoal, as well as wound-and burn-healing properties. It consists of constituents such as aloesin, which has antioxidant properties, promotes cell growth, inhibits melanin production, and has anti-inflammatory effects.
... [34] than in sa ower (C18:2, 63.9-76.1%) [33,35,36]. However, the number of genes involved in fatty acid elongation, biosynthesis, and degradation are similar among the genomes of sa ower, sun ower, sesame [34], grape [37], capsicum [38], and Arabidopsis [39]. ...
Domesticated safflower ( Carthamus tinctorius L.) is a widely cultivated edible oil crop. Here, we present the genome assembly for C. tinctorius variety Jihong01 , which was obtained by integrating Oxford Nanopore Technologies (ONT) and BGI-SEQ500 sequencing results. The assembled genome was 1.04 Gb, and consisted of 32,379 protein-coding genes, 97.71% of which were functionally annotated. Safflower had a recent whole genome duplication (WGD) event in evolution history and diverged from sunflower approximately 37.3 million years ago. Comparative genomic and differential gene expression analyses at five stages of seed development revealed that genes encoding fatty acid desaturase 2, fatty acid desaturase 6 play key roles in determining linoleic acid composition. Analyses of fatty acids contents obtained from seeds at different stages revealed FAD2 and FAD6 are crucial for the biosynthesis of LA, the major fatty acids component of seed lipids. Our data can be used in breeding programs to improve quality traits and provide a foundation for further research on the natural properties of safflower.
... Seeds store a lot of nutrients as energy reserves, which are available in their lipid content (Matthäus and Özcan 2015;Raihana et al. 2015). They can be employed as ingredients in nutraceuticals because they are significant sources of nutritional substances, such as micronutrients, fiber, proteins (essential amino acids), and lipids (fatty acids) (Bozan and Temelli 2008). Fruit seeds, which are recovered from agro-industry by-products as food supplements, are not yet as widely available or on the market, which have been advertised for a long time. ...
Nowadays, fruits are gaining high demand due to their promising advantages on human health. Astonishingly, their by-products, that is, seeds and peels, account for 10–35% of fruit weight and are usually thrown as waste after consumption or processing. But it is neglected that fruit seeds also have functional properties and nutritional value, and thus could be utilized for dietary and therapeutic purposes, ultimately reducing the waste burden on the environment. Owing to these benefits, researchers have started to assess the nutritional value of different fruits seeds, in addition to the chemical composition in various bioactive constituents, like carotenoids (lycopene), flavonoids, proteins (bioactive peptides), vitamins, etc., that have substantial health benefits and can be used in formulating different types of food products with noteworthy functional and nutraceutical potential. The current review aims to comprehend the known information of nutritional and phytochemical profiling of non-edible fruits seeds, viz. apple, apricot, avocado, cherry, date, jamun, litchi, longan, mango, and papaya. Additionally, clinical studies conducted on these selected non-edible fruit seed extracts, their safety issues and their enrichment in food products as well as animal feed has also been discussed. This review aims to highlight the potential applications of the non-edible fruit seeds in developing new food products and also provide a viable alternative to reduce the waste disposal issue faced by agro-based industries.
... Moreover, the presence of inorganic pigments or organic lacquer could affect the drying process and, as a consequence, the fatty acids profile [56]. Bozan indicated that a low ratio (0.52 and 0.80) between azelaic and palmitic acid (A/P) is the result of the drying process of the lipidic fraction [57]. ...
Featured Application
This research paper contributes to improving the central Italy Renaissance database on painting materials and techniques.
Abstract
After a huge non-invasive diagnostic campaign performed on the corpus of Giovanni Santi’s artworks, three paintings were selected and investigated: the Martyrdom of Saint Sebastian panel, the Visitation altarpiece and the canvas with Tobias and the Archangel Raphael (c. 1487 and 1494). Micro-invasive investigations including optical microscopy, ESEM-EDX, micro-Raman spectroscopy, FTIR and FTIR-ATR spectroscopy and GC-MS were carried out on selected micro samples. The results of the integrated analyses confirmed the use of a Renaissance palette with oil and, only in a few cases, tempera techniques. Some significant peculiarities emerged in Santi’s practice, as he used localized off-white priming and colorless powdered glass with a siccative oil—in red, flesh, pinkish and green hues—confirming the influence of the Flemish painters in Urbino and, possibly, also in western central Italy. This innovative technical expedient compared to the traditional Italian painting technique was identified also in red and bluish samples collected from the Communion of the Apostles panel painted by Justus of Ghent around 1473–1474 for Urbino Corpus Domini Confraternity. The Flemish master was called to the court of Duke Federico to paint in oil and his presence at the ‘Urbino workshop’ probably contributed to the diffusion of this technique. Both in Giovanni Santi’s paintings and the Communion of the Apostles, the glass particles are related to a soda-lime glass typical of the Italian area, widely detected in Italian paintings from the late 15th and 16th centuries.
... This variation can be attributed to agricultural factors, such as growing region, stage of plant development, temperature, soil, light, and genotype, as previously reported by Ayerza and Coates [34] and Porras-Loaiza et al. [35]. In the current study, all the chia seeds investigated showed a higher protein content than other seeds such as quinoa (ranging between 13 and 16.7%), amaranth (ranging from 12.5 to 16%), and safflower (12.6%), and even showed higher protein levels compared to other oilseeds such as flaxseed (17.9%), sunflower seed (19.3%), and sesame seed (17.7%) [36][37][38][39]. ...
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds’ origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds.
... This variation can be attributed to agricultural factors, such as growing region, and others such as stage of plant development, temperature, soil, light, soil and genotype [31]. In the current study, all the chia seeds investigated showed a higher protein content than other seeds such as quinoa (ranged between 13 and 16.7%); amaranth (ranged from 12.5 to 16%); safflower (12.6%), even compared to other oilseeds such as flaxseed (17.9%), sunflower (19.3 %) and sesame seed (17.7 %) [32][33][34][35]. ...
In the last decades, cultivation of chia (Salvia hispanica L.) has expanded around the world and the seeds have become well known due to their rich composition in nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical and nutritional profile of eight chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay and Peru). The results showed that several nutritional parameters such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition and phytate present in the seeds depend on the location they were grown in. Other parameters such as ash content, fatty acid profile or physical parameters were uniform across locations (except for color parameters). The results support the notion that nutritional characteristics of seeds are determined by the seed's origin, further analysis is needed to define the exact mechanisms that control the changes in the seeds nutritional properties.
... In addition, it has been reported that fatty acids with two or more double bonds are easily oxidized and oils deteriorate rapidly, and that oils containing high levels of linoleic and linolenic acids have very low stability, and a bad taste and odor. 53 According to the results of other studies 29,36,54,55 fatty acid profiles of flaxseed oils showed some fluctuations. These fluctuations are probably due to genetic, agricultural conditions, harvest time, and processing conditions such as solvent type, extraction and time. ...
BACKGROUND
Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined.
RESULTS
Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g⁻¹ (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g⁻¹ (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g⁻¹ (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold‐pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol. The oils of flaxseeds contained 55.27–58.23 linolenic, 17.40–18.91 oleic, 14.03–14.84 linoleic and 4.97–5.37 palmitic acids, depending on extraction method and roasting temperature.
CONCLUSION
Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry.
... It should be noted that, although usually for edible vegetable oils, maximum admissible level of PN is 10 mg-eq O 2 /kg, a change in taste (rancidity) and odor of highly unsaturated linseed oil usually begins at PN less than 3-5 mg-eq O 2 /kg oil. The acid number (AN), which characterizes the content of free fatty acids, should not exceed 2 mg KOH/g oil (Bozan and Temelli, 2008;Mohanan et al., 2018;Cheng et al., 2019). ...
The researchers of Russian State Agrarian University, Moscow Timiryazev Agricultural Academy in 2013-2016 conducted a long-term stationary experiment to study chemical and toxicological properties of fiber flax, Voskhod variety, growing on sod-podzolic soil in the soil and climate of the Moscow region. Test plots were selected with following crop rotation options: without fertilizers, without liming; without fertilizers, with liming; N100P150K120 (kg a.i./ha), without liming; N100P150K120, with liming; N100P150K120 + manure 20 t/ha, without liming; N100P150K120 + manure 20 t/ha, with liming. The agro-climatic conditions of the growing seasons during the research years did not have a negative impact on the growth and development of fiber flax, the hydro-thermal index was 1.1 in 2013, -1.05 in 2014, 1.5 in 2015, and 1.5 in 2016. The maintained crop rotation and the introduction of a full range of mineral and organic fertilizers has been found to contribute to high yields of flax in terms of fiber (18.5-18.9 hwt/ha) and seeds (7.9-8.3 hwt/ha). The seeds contain 16.9-19.5% protein and 33.5-39.4% lipids. The yield of flaxseed oil from seeds ranged from 19.5-35.7% on average for different variants of the experiment. The peroxide number index was 2.5-1.5 mg-eq O2/kg, the acid number index was 1.1-1.9 mg KOH/g, which corresponds to obtaining high-quality linseed oil in compliance with quality standards for all variants of the experiment.
... With 130 grams (one cup) of ground flax seeds, you can get 585 kcal of energy, 26.0 grams of protein, 53 grams of total fat, a lot of dietary fiber (36.0 grams), a lot of total carbohydrates (38.0 grams), and all the vitamins and minerals your body needs (Anonymous, 2003). Due to its nutritional content, which includes components that are good for your health including alpha linolenic acid, lignan, and polysaccharides, it has received a lot of interest in recent years (Bozan and Temelli, 2008). Alpha-linolenic acid, an omega-3 fatty acid, is a precursor for the production of longer-chain polyunsaturated fatty acids, primarily eicosapentaenoic and decosahexaenoic acids, which have an impact on the biophysical characteristics of the cell membrane and are necessary for healthy cell function (Preethi ., 2016). ...
This article examines the history, morphology, cultivation area, production and productivity, economic significance, and cultural practices of linseed/flax (Linum usitatissimum L.).
... In the present experiment cold-pressed hempseed oil showed a mean level of total chlorophyll content (59.4 μg g À1 ) ( (Bozan & Temelli, 2008;Sun et al., 2022;Zhang et al., 2021). Similarly, the total content of tocopherols in hempseed oil (50.8 mg 100 g À1 ) was within the range (41 to 111 mg 100 g À1 ) obtained by Matthäus et al. (2006), but lower than the minimum amount obtained by Liang et al. (2015) (80 mg 100 g À1 ) in a biennial trial, with γtocopherol as the predominant homologue. ...
The consumption of cold‐pressed oil, such as linseed (Linum usitatissimum L.) and hemp (Cannabis sativa L.) oil has increased recently. In these oils obtained on the farm, a large number of components able to affect oil quality (mainly chlorophylls) are present. Given this, an experiment was conducted with the following aims: (1) to compare different bleaching methods by applying ultrasound waves and earths in cold‐pressed hempseed and linseed oils and (2) to evaluate the effect of different types (acid‐activated and natural) and amount (2% and 4%) of earths with different processing temperatures (60 and 80°C) in hempseed oil, utilizing a bleaching method with earths alone. Regarding the linseed oil, any bleaching methodologies adopted must not include ultrasound treatment, as the high temperatures reached determine high levels of oxidation to the detriment of the oil. Concerning the hemp oil, the natural earths, especially at farm level, should be preferred, because in addition to removing chlorophyll satisfactorily, when used at 4% even at the lowest temperature (60°C), an improvement of the stability and nutritional value (Vit. E) of the oil was observed.
Practical applications
The use of ultrasound, applied together with bleaching earths, is considered an interesting and efficient bleaching method, in order to remove several pigments able to affect quality of many vegetable oils, with the exception of linseed oil. In fact, the use of ultrasound during the bleaching process determines a high oil temperature (120°C) and this, in an oil such as that of linseed characterized by a very high percentage (> 55%) of α‐linolenic acid, negatively affects the oil stability by the formation of high quantity of primary oxidation products, evidenced by very high peroxide values. In the bleaching activity carried out at farm level in particular, natural earths should be preferred to the acid‐activated ones. The latter, despite demonstrating an effective bleaching efficiency for few specific pigments, could increase the level of free fatty acids, reduce the antioxidant compounds (tocopherols) naturally present, and release undesirable contaminants in the oil.
... So, enhanced dairy cattle feed with omega-3 has many benefits not only to animal health but also to human health by feeding milk and its products that are rich in omega-3 FA (Moallem, 2018). Flax seeds (Linum usitatissimum) and flax oil are good neutral sources of polyunsaturated fatty acids like alpha-linolenic acid (Meignan et al., 2017) that are used in livestock production for its medicinal properties (Bozan & Temelli, 2008). In fact, flaxseed supplementation is an acceptable fat source for mid-lactating cows (Brzozowska et al., 2018;Leduc et al., 2017;Moallem et al., 2012;Petit, 2003), but there is no information about the effects of feeding it on the persistence period of lactating cows. ...
The response of enhanced dietary dairy cows with linolenic-rich sources during the persistence period was studied to determine its effectiveness on some blood constituents, milk yield and milk fatty acid profile. A complete randomized design experiment was conducted in the spring and involved 20 Friesian cows (60 days in milk) that were divided into four groups of five animals by milk production according to different types of flax source in isonitrogenous and isoenergetic rations: a traditional diet with no flax source (CO), a diet contains flaxseed meal (FLM), a diet contains whole flaxseed (FLS) and a diet contains flax oil (FLO). DM intake and DMI% of weight were increased for cows fed FLM. However, Omega-3 intake was reduced for cows fed on CO ration. Although, blood serum metabolites did not differ among treatments (p < 0.05) except serum cholesterol which was increased with FLO cows, and serum total lipid which was reduced with FLM cows. Cows fed on flax product and control peaked in milk production at the same time (8-week post-partum), and cows fed on FLM continued in peak production for a longer period. Using flax products enhanced milk production, cows fed FLM had higher milk yield than those fed CO (20.76 vs.16.32 kg/d), and there was no difference between cows fed FLO (17.87 kg/d) and those fed FLS (18.01 kg/d). Also, energy-corrected milk yield and 3.5 fat-corrected milk yield were increased with cows fed on FLM as compared with cows fed CO ration. Flax products had no significant effect on milk fat and protein %, whereas cows fed FLM had the greatest fat% value (3.35%) and FLS had the greatest protein% value (2.66%). Moreover, fat and protein yield increased significantly in treatment groups compared to the CO group, whereas they were the greatest in FLM g (0.700 and 0.540 kg/d), respectively. Concentrations of omega-3-fatty acids in milk fat were increased by using FLO in the ration; using flaxseed meal enhanced conjugated linoleic acids in milk fat and resulted in the highest omega-6-to-omega-3-fatty-acids ratio. The data suggest that flax seed meals can be used as a fat source in the diet of dairy cows during the persistence period with a good response to milk production and its health properties. Moreover, flax oil should be protected before use in rations to prevent its components from saturation or being changed in the rumen.
The composition and content of fatty acids of oils obtained by Soxlet extraction (method 1) and ultrasonic extraction (method 2) from seeds of Roemeria hybrida growing in the Republic of Uzbekistan were studied by gas chromatography. As a result of the conducted studies, the presence of 12 unsaturated and saturated fatty acids was found in neutral lipids, and 15 in glycolipids and phospholipids. The content of unsaturated and saturated fatty acids in the oil obtained by method 1 is 87.90 and 12.10%, and in the oil obtained by method 2 – 87.84 and 12.16%, respectively. The main component of neutral lipids is linoleic acid, in the oil obtained by method 1, its content reaches 70.89%, and in the oil obtained by method 2 – 71.05%. The main saturated fatty acid of neutral lipids is palmitic acid, the content of which, depending on the type of extraction, is 9.64 and 9.57%. The content of polar lipids in seed oil was also determined, while during Soxlet extraction, polar lipids were obtained in greater quantities than during ultrasonic extraction. Glycolipids predominate in polar lipids. Glycolipids and phospholipids are characterized by saturated fatty acids, the main component of polar lipids is palmitic acid. Roemeria hybrida seed oil based on the analysis and fatty acid content close to Papaver somniferum seed oil.
Waste edible oil is dumped in massive quantities all around the world, posing a severe threat to the environment. The present research deals with the cost-effective, facile, environmentally benign method of synthesizing carbon nano-onions (CNOs) using waste flaxseed oil for high-performance supercapacitor device. CNOs are potential candidates for supercapacitor electrodes owing to their distinct 0-D configuration, improved electrical conductivity, and comparatively easy dispersion. In this study, CNOs are synthesized by pyrolyzing waste flaxseed oil via a traditional method commonly employed in Indian demography to prepare Kajal. The KOH activation of the as-prepared CNOs incorporated carboxyl (−COOH) functionalities, rendering them hydrophilic, as confirmed by Fourier transform infrared spectra. These activated CNOs are characterized using X-ray diffraction and Raman spectra, which exhibit the presence of graphitic carbon with sp² hybridization in the formed activated carbon as the major component. Transmission and scanning electron microscopy reveal that activated CNOs show a distinctive appearance having centered nanographene shells of an interconnected network that are beneficial for charge transportation. The electrochemical analysis is carried out using three-electrode cell assembly in 6 M KOH electrolyte, which demonstrates that the flaxseed oil-derived activated CNOs possess a specific capacitance of 745.9 F g⁻¹ at a current density of 2 A g⁻¹. Furthermore, it is observed that the device presents good cycling stability and retaining approximately 89% of charge storage characteristics over 5000 charge–discharge cycles with maximal energy density of 22.5 Wh kg⁻¹ and power density of 2102 W kg⁻¹. The conversion of used (waste) flaxseed oil into activated carbon to be used as an electrode material for supercapacitor applications has led to the sustainable development of energy.
Graphical abstract
Plant oils are currently not only an essential element of the healthy eating pyramid, but also a valuable cosmetic material, which, in line with the eco-friendly trends of recent years, is effectively replacing petroleum-derived fatty ingredients. The fatty acids, phenolic compounds, pigments, and vitamins (e.g., A and E) present in plant oils contribute to their health-promoting properties, including antioxidant activity. This study assessed the contents of carotenoids and chlorophylls, as well as the antioxidant properties of 10 selected plant oils. Fenugreek seed oil was shown to have the highest total content of carotenoids, and the most β-carotene. Chokeberry and rosehip oils also contained large amounts of provitamin A, in comparison to the other oils tested. Lycopene was the dominant compound in black currant and rosehip seed oils. Among chlorophyll pigments, elderberry oil had the highest content of chlorophyll a, while black currant oil had large amounts of both chlorophyll a and chlorophyll b. The antioxidant properties of the cold pressed oils obtained from selected seeds and fruit stones, assessed by electron paramagnetic resonance (EPR) spectroscopy as the ability to interact with the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical, can be ranked as follows: pomegranate > fenugreek > poppy > black currant > chokeberry > rosehip > perilla > elderberry > carrot > fig. The results of this study showed that these plant oils are valuable natural materials with antioxidant properties, which can be an important complement to synthetic antioxidants due to their additional skin care properties.
Industrial waste products derived from the oil industry often contain valuable substances and elements with great potential. These by-products can be used for various purposes, including as nutrients, bioactive compounds, fuels, and polymers. Linseed mucilage (LM) is one such example of a beneficial by-product obtained from linseed. It possesses favorable chemical and functional properties, depending on its method of extraction. Different pretreatments, such as enzymatic extraction, microwave-assisted extraction, pulse electric field, and ultrasound-assisted extraction, have been explored by various researchers to enhance both the yield and quality of mucilage. Furthermore, LM has exhibited therapeutic effects in the treatment of obesity, diabetes, constipation, hyperlipidemia, cancer, and other lifestyle diseases. Additionally, it demonstrates favorable functional characteristics that make it suitable to be used in bioplastic production. These properties preserve food quality, prolong shelf life, and confer antimicrobial activity. It also has the potential to be used as a packaging material, especially considering the increasing demand for sustainable and biodegradable alternatives to plastics because of their detrimental impact on environmental health. This review primarily focuses on different extraction techniques used for linseed mucilage, its mechanism of action in terms of health benefits, and potential applications in food packaging.
1.GİRİŞ
Tarih boyunca bitkiler, özelliklerine göre birçok alanda kullanılmışlardır. Çeşitli sanayilerde işlenerek kullanıma hazır hale getirilen bitkisel ürünlerin elde edildiği bitkilere “endüstriyel bitkiler” denir. Endüstriyel bitkiler; lif bitkileri, orman bitkileri, boya ve tanen bitkileri, lateks (kauçuk ve benzeri ürünler) veren bitkiler, yağ, mum, şeker, nişasta ve selüloz ürünleri elde edilen bitkiler
şeklinde sıralanabilir. Bunlardan günümüzde önemi daha da artan yağlı tohumlu
bitkiler; tıp, gıda, kozmetik, boya endüstrisi ve biyodizel gibi sanayiinin birçok
alanında kullanılmaktadır. Türkiye, sahip olduğu iklim şartları ve toprak çeşitliliğinden dolayı yağlı tohum bitki üretimi için iyi bir potansiyele sahiptir. (Yurtvermez ve Gıdık, 2021). Dünyada ve ülkemizde nüfus artışına paralel artan ihtiyaçların tetiklediği ekonomik büyümeden dolayı enerji tüketimi her geçen gün artmaktadır. Verilere göre 2016 yılında ülkemizdeki yenilenebilir enerji gücünün yaklaşık 35 GW olduğu ve toplam elektrik enerjisinin %35’inin yenilenebilir kaynaklarından karşılandığı tespit edilmiştir. Mevcut durum ve 2023 yılına kadar geçen sürede elektrik tüketiminin ikiye katlanacağı düşünül düğünde, yenilenebilir enerji kaynaklarına olan talebin giderek artması beklendiğinden, bu konuda yeni yatırımların gerekliliği görülmüştür. Bu yüzden, biyoenerji üretimine kaynak olacak bitki türlerine yeterli önem gösterilerek biyokütleden gereğince faydalanılmalıdır. Ülkemizin sahip olduğu potansiyel göz önüne alındığında, biyogaz ve biyodizel gibi yenilenebilir enerji elde etmek için çok elverişli koşullara sahip olduğu görülmüştür (Sezek, 2018).
Prunus fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30–38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC50 = 20–35 mg·mL⁻¹, and high oxidative stability was observed for all evaluated oils during 1–22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four Prunus seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries.
Introducción y objetivos: La utilización de frutos silvestres forma parte de un conocimiento ecológico local dinámico, sensible a cambios sociales y ecológicos.
M&M: Para evaluar las potencialidades alimenticias poco aprovechadas de las semillas y el uso efectivo de productos elaborados con algarroba (frutos de Neltuma spp.), se realizó, por un lado, el análisis nutricional de sus semillas -perfil de ácidos grasos, proteínas totales y compuestos antioxidantes (polifenoles totales) y, por el otro, el estudio de la oferta de productos en ferias y dietéticas a través de entrevistas personales, así como del relevamiento del uso y percepciones asociadas al uso de estos productos mediante entrevistas virtuales. Los datos obtenidos fueron analizados de modo cualitativo, con análisis de frecuencias y aplicando Modelo Lineal General.
Resultados: Los resultados nutricionales señalan el potencial alimenticio de las semillas de la algarroba que lo posiciona como un “alimento funcional folklórico”. Por otra parte se ha observado que, el consumo de productos elaborados con algarrobas está paulatinamente más frecuente como parte de un elemento cultural nuevo, asociado a una percepción positiva para la salud. Se observa que la principal limitación para su uso es la falta de información sobre sus propiedades y ventajas para el bienestar.
Conclusiones: Los frutos de Neltuma spp. se posicionan como NUS (neglected and underutilized species) en proceso de ser revalorizado, cuya promoción podría tener un impacto positivo en la conservación de bosques nativos y de las economías regionales.
Safflower Seeds (Carthamus tinctorius L. seed (CTS)) have utilized in coloring and flavoring in food industries. The present study aims to evaluate the saver impacts of various CTS levels against neurotoxicity in rats induced by lead (Pb). Thirty-five male rats were classified into five classes each contains 7 rats. Class (I) is the control class and was fed on the basal diet. Class (II) Pb class was administrated oral gavage of lead acetate (30 mg/kg/BW) for eight weeks. Classes (III, IV, and V) were supplemented with different levels of CTS powder formulated with the basal diet (5, 7.5, and 10%, respectively) and combined with Pb intoxication. After eight weeks, serum and brains were collected from rats to measure dopamine, serotonin, antioxidant parameters, and proinflammatory cytokines. Compared to the Pb-intoxicated rats, CTS supplementation ameliorated the Pb-linked elevation in body weight gain, brain weight, and dyslipidemia. Also, it increases the neurotransmitters levels (serotonin and dopamine content) in rats and enhance the antioxidant status of the brain (superoxide dismutase and glutathione functions) while reducing peroxidation of lipid. Moreover, CTS reduced Pro-inflammatory cytokines (tumor necrotic (TNF-α) and acetylcholine esterase (AChE) activity). These outcomes were established by restoring the brain architecture in histological examination. The results of our investigation showed that phenolic-rich CTS supplementation was beneficial in lowering Pb-induced brain inflammation, neuronal damage, and oxidative stress. Therefore, CTS might have a neuromodulatory role against Pb toxicity.
The present investigation was carried out to nutritionally evaluate the selected oil seed meals (by-products of oil extraction), including sesame meal, flaxseed meal, and groundnut meal so that it can further be used in value addition in different food products. After the extraction of oil from oilseeds, the residue is obtained. Those residues are known as oilseed meal/oilseed cake which are used as fodder or are discarded as waste. From one ton of oilseed approx. 500 to 650 kilos of the meal is obtained depending on the type of oilseed and as by practice half of the oilseed cake received from the production is being dissipated. Oilseed meals are nutritionally rich and are a major source of protein, fatty acids, polyphenols, and dietary fibre. Composite meal was prepared by mixing sesame, flaxseed & groundnut meal in equal amount for nutritional evaluation. Crude protein, fat, ash, fiber, antioxidant activity, total phenol, phytic acid and protein digestibility of sesame, flaxseed, groundnut and composite meal ranged from 37.16-40.12 per cent, 10.95-32.03 per cent, 3.10-8.72 per cent, 5.66-9.58 per cent, 9.18-11.06 mg TE 100-1 gm, 583.64-1070.60 mg GAE 100-1 gm, 276.60- 314.00 mg 100-1 gm, and 75.11-81.09 per cent, respectively. Value added product should be developed from sesame meal, flaxseed meal, and groundnut meal which can be used individually or in combination for enrichment of daily diet at low cost. It can be helpful for improving nutritional status of community and may contribute to eradicate the problem of malnutrition.
A study was conducted to compare the relationship between frying stability and levels and degradation rates of tocopherols
in regular and three modified canola oils. Oils were heated at 175 ± 2°C for a total of 72 h, with french fries fried intermittently.
Frying stability was compared based on the rates of formation of free fatty acids (FFA) and total polar compounds (TPC). Significant
differences (P<0.05) were identified between oils using analysis of covariance and t-tests for multiple comparisons. No significant differences were observed in the rates of FFA formation among the canola oils
during frying. Nevertheless, regular canola (RCO) and high-oleic, low-linolenic acid canola (HOLLCO) oils produced less FFA
compared to higholeic LLCO and HOCO both had significantly (P<0.05) faster rates of TPC formation compared to HOLLCO or RCO. HOLLCO with the highest level of tocopherols (893 mg/kg) exhibited
a slow rate of degradation which accounted for a halflife of 48–60 h of frying. RCO, with a lower level of tocopherols (565
mg/kg), however, had the slowest degradation rate with a half-liofe of >72 h. In contrast, HOCO and LLCO with 601 and 468
mg/kg tocopherols, respectively, both exhibited a half-life for tocopherols of 3–6 h of frying. An inverse relatioship was
observed between TPC formation and the reduction of tocopherol. Thus, the greater frying stability of RCO and HOLLCO appears
to be affected far more by the rate of tocopherol degradation than by any changes in fatty acid composition.
Antioxidant properties of 5 to 500 µg/g levels of α-and γ-tocopherols, in the oxidation of rapeseed oil triacylglycerols (RO
TAG), were studied at 40°C in the dark. Each tocopherol alone and in a mixture was studied for its stability in oxidizing
RO TAG. Also the effects of tocopherols on the formation of primary and secondary oxidation products of RO TAG were investigated.
Both tocopherols significantly retarded the oxidation of RO TAG. At low levels (≤50 µg/g), α-tocopherol was more stable and
was a more effective antioxidant than γ-tocopherol. At higher α-tocopherol levels (>100 µg/g), there was a relative increase
in hydroperoxide formation parallel to consumption of α-tocopherol, which was not found with γ-tocopherol. Therefore, γ-tocopherol
was a more effective antioxidant than α-tocopherol at levels above 100 µg/g. As long as there were tocopherols present, the
hydroperoxides were quite stable and no volatile aldehydes were formed. In a mixture, α-tocopherol protected γ-tocopherol
from being oxidized at the addition levels of 5+5 and 10+10 µg/g but no synergism between the tocopherols was found. α-Tocopherol
was less stable in the 500+500 µg/g mixture than when added alone to the RO TAG. No prooxidant activity of either tocopherol
or their mixture was found.
Chemical composition (oil, protein, carbohydrate, phenolic acids and cyanogenic glycosides) and physical properties (water hydration capacity, viscosity and protein solubility) were determined in whole and dehulled seeds of seven flax cultivars. Dehulling of seeds by the Tangential Abrasive Dehulling Device significantly increased the concentration of oil and protein and decreased the carbohydrate content in dehulled flaxseed irrespective of cultivars. The hull fraction had the highest carbohydrate and palmitic acid contents and the lowest concentration of stearic and oleic acid compared to the whole and dehulled seeds. Significant changes in phenolic acids and cyanogenic compounds observed upon dehulling were due to differences among cultivars. Abrasive dehulling had no significant effect on protein solubility. Reduction in water hydration capacity and viscosity of flaxseed was related to the amount of hull removed upon dehulling.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products. Each chapter presents an in-depth review of a major functional food component, providing: Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties Separation technology - in the laboratory and commercial production Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production Shelf-life - including storage conditions and stability Identification techniques - including HPLC, GC, MS, and NMR Standards and regulations - FDA, EC, FAO/WHO, Health Canada Utilization - applications, current and potential markets.
The fatty acid compositions in F8 genotypes of a cross between Papaver somniferum x Papaver setigerum were studied. The oil content in both species was quite variable, ie 38.0% in P setigerum and 47.8% in P somniferum, while C18 fatty acids were quite comparable. The F8 genotypes had higher oil contents (>40%) and fatty acid concentrations than the parental species. Linoleic acid ranged between 68% (BRO 54) and 74.4% (BRO 59) and oleic acid varied between 13.6% (BRO 65) and 20.3% (BRO 54). High oleic desaturation ratio (ODR, >0.79) and C18 polyunsaturated fatty acid (>87%) with very low C18: 3 (0.37 ± 0.01) indicate the possibility of using poppy oil for the edible oil industry. Oleic (18 : 1) acid was not correlated with the other fatty adds, except for significant negative correlation with linoleic (C18 : 2) acid.
Several crops including grains, oilseeds and horticultural crops, grown in Canada, are rich sources of phytochemicals. The identification, isolation, characterization processing of these phytochemicals have led to strong interest in the area of functional foods. Cereal such as wheat, barley and oats, oilseeds such as canola, flaxseed and mustard, and horticultural crops such as grapes, sea buckthorn, and Echinacea have been investigated at Agriculture and Agri-Food Canada and other Canadian research institutions as good sources of phytochemicals. Different strategies have been developed for the use of these phytochemicals from various crops to fit intended marketing niches. Products containing many of these phytochemicals are emerging in Canada, based on results obtained from several completed and ongoing studies. The health benefits of selected phytochemicals from Canadian crops is reviewed with special emphasis on new products and technologies.
Although the tocopherol content in food has been shown to be inversely associated with mortality from cardiovascular disease, dietary supplementation with α-tocopherol alone has a modest protective effect. The lack of natural tocopherols such as γ- and δ-tocopherol most vitamin E preparations may be a limiting factor for promoting health. Although α-tocopherol and γ-tocopherol are 2 principle tocopherols in vegetable oils, the latter is in greater abundance in the edible oils processed in the United States. In contrast to α-tocopherol, γ-tocopherol has biologic activity that potentially protects against chronic diseases such as inflammation. Evidence indicates that the mixed tocopherols found in native vegetable oils afford additive and synergistic activities that support their broader beneficial biologic functions. Both γ- and δ-tocopherol may be necessary for preventing lipid peroxidation and in counteracting the prooxidant effect of α-tocopherol. Moreover, all tocopherols except β-tocopherol inhibit smooth muscle proliferation. In our research, a preparation of mixed tocopherols, containing γ-, δ-, and α-tocopherol (5:2:1), has been shown to have better antioxidant and anti-inflammatory actions than α-tocopherol alone. This mixture did not have any adverse effects in a limited number of preliminary clinical investigations. Thus, among the tocopherols, α-tocopherol is not the only important isomer for human health. Based on the evidence in this review, further research and additional clinical studies should be conducted on mixed tocopherol preparations.
The tocopherol content of oil from eight flaxseed cultivars grown at four locations in western Canada for 3 years was determined to examine genotypic and environmental effects. Flaxseed contained an average of 9.3 mg/100 g of total tocopherol in the seed, with γ-tocopherol representing 96−98% of the total tocopherols. The level of tocopherol in flaxseed was cultivar specific and regulated by environmental conditions as indicated by the strong cultivar × location × year interaction. Seasonal differences in total tocopherol content were significant, although the contribution of the δ isomer was constant at 2.5% of the total tocopherol. In flaxseed, tocopherol content was weakly but positively associated with oil content. The ratio of the tocopherol isomers α, γ, and δ in flaxseed hull at 17:61:22 was different from that in the seed. Keywords: Flaxseed; tocopherol; tocopherol isomers; cultivar effects; seasonal variations; environment; flaxseed hull; oil; Linum usitatissimum
This study was aimed at evaluating the effectiveness of alpha- and gamma-tocopherols in inhibiting the formation and decomposition of hydroperoxides in bulk corn oil stripped of natural tocopherols and in 10% oil-in-water emulsion systems. Whether alpha-tocopherol acted as an antioxidant or as a prooxidant depended on the test system, the concentration, the oxidation time, and the method used to determine lipid oxidation. On the basis of hydroperoxide formation, alpha-tocopherol showed maximum antioxidant activity at 100 ppm in bulk oil and at 250-500 ppm in emulsions, while gamma-tocopherol showed maximum activity at 250-500 ppm in bulk oil but showed no significant difference in antioxidant activity between 250 and 1000 ppm in emulsions. alpha-Tocopherol had a slight, initial prooxidant effect at 250 ppm or higher concentrations in bulk oil and at 500 ppm or higher concentrations in emulsions, whereas gamma-tocopherol showed no prooxidant activity in either system. However, gamma-tocopherol showed less antioxidant activity than alpha-tocopherol at 100 ppm but higher antioxidant activity at higher concentrations in both systems. In contrast to hydroperoxide formation, the ability of both alpha- and gamma-tocopherols in inhibiting hexanal formation improved with increased concentration and oxidation time.
Rate constants, k1, for H-atom abstraction by peroxyl radicals from α-tocopherol and 35 structurally related phenols have been measured at 30°C by the inhibited autoxidation of styrene (IAS) method. An independent laser-flash kinetic EPR method was used with ten of these phenols which gave k1 values at 24°C that were in satisfactory agreement with the values found by the IAS method. The structures of several phenols were determined by X-ray analysis. The EPR spectral parameters for the phenoxyl radicals derived from many of these phenols were also measured. The relative magnitudes of k1 values for phenols that are structurally closely related and have an oxy substituent para to the hydroxyl group can be correlated with the degree of stabilization of the phenoxyl radical. Stabilization depends on two factors: (i) the extent of orbital overlap between the 2p type lone pair on the para oxygen atom and the aromatic π electron system and (ii) the electron-donating or withdrawing character of the group bonded to the para oxygen atom. Orbital overlap depends on the dihedral angle, θ, between the direction of the 2p orbital on the para oxygen and a line perpendicular to the aromatic plane. It can be estimated from the X-ray structures. Along the series 4-methoxytetramethylphenol (VIc), 6-hydroxy-2,2,5,7,8-pentamethylchromene, 6-hydroxy-2,2,5,7,8-pentamethylchroman, and 2,3-dihydro-5-hydroxy-2,2,4,6,7-pentamethylbenzofuran (IIIb), k1 increases from 3.9 × 105, 2.5 × 106, 3.8 × 106, to 5.7 × 106 M-1 s-1, as θ decreases from 89, 38, 17, to 6°. Compound IIIb is the most active antioxidant being 1.8 times more active than α-tocopherol. For 2-substituted 6-hydroxy-2,5,7,8-tetramethylchromans log (k1/M-1 s-1) can be correlated with the σI constant of the 2-substituent, ρI = -1.25. For these compounds and for some 2,6-dimethylphenols log (k1/M-1 s-1) can also be correlated with the extent of stabilization of the corresponding phenoxyl radicals as measured by the unpaired spin density at the two ortho methyl groups. Some additional kinetic and spectroscopic data are presented. It is also shown that the perpendicular methoxy group in VIc is not deactivating relative to a hydrogen atom but is, instead, about as activating as a methyl group.
Immobilized bovine serum albumin (BSA) binds tannins selectively at pH 4. Monomeric polyphenolic substances such as gallic acid, chlorogenic acid and catechol do not interact with the protein under these conditions. The protein-tannin complexes are dissociated by organic solvents such as methanol or dimethylformamide and the released tannins may be recovered in pure form. These principles have been utilized in the design of an analytical method which utilizes small columns of Sepharose-BSA to achieve separation between the two groups of compounds.
Extract of rapeseed in 80% methanol was prepared. Three fractions (I-III) were separated from the extract on a Sephadex LH-20 column using ethanol as the mobile phase. The antioxidant activity of fractions was investigated using a β-carotene-linoleate model system and enhanced chemiluminescence (ECL) and photochemiluminescence (PCL) methods. Scavenging effect on DPPH radical and reducing power of the extract were examined, UV spectra recorded and the content of total phenolics determined. The highest content of total phenolics (176 mg/g) was present in fraction III; the content of total phenolics found in fraction I was the lowest (78.6 mg/g). UV spectra indicated that derivatives of phenolic acids were dominant in all fractions. Results of β-carotene-linoleate model
This review summarises and evaluates current knowledge of α-linolenic acid (αLNA) metabolism in adult humans. The principal biological role of αLNA appears to be as a precursor for the synthesis of longer-chain n-3 polyunsaturated fatty acids (PUFA). Stable isotope tracer studies indicate that conversion of αLNA to eicosapentaenoic acid (EPA) occurs but is limited in men and that further transformation to docosahexaenoic acid (DHA) is very low. A lower proportion of αLNA is used for β-oxidation in women compared with men, while the fractional conversion to the longer-chain n-3 PUFA is greater, possibly due to the regulatory effects of oestrogen. Increasing αLNA intake for a period of weeks results in an increase in the proportion of EPA in plasma lipids, circulating cells and breast milk, but there is no increase in DHA, which may even decline in some pools at high αLNA intakes. Overall, αLNA appears to be a limited source of longer-chain n-3 PUFA in man, and so adequate intakes of preformed long-chain n-3 PUFA, in particular DHA, may be important for maintaining optimal tissue function. The capacity to up-regulate αLNA transformation in women may be important for meeting the demands of the foetus and neonate for DHA.
The tocopherols and tocotrienols of vegetable oils, cod liver oil, margarines, butter and Voimariini dairy spread were analyzed
by HPLC. The total tocopherol content varied from 4 (coconut oil) to 242 mg/100 g (wheat germ oil). α-tocopherol equivalents
varied from 2 (coconut oil) to 225 mg/100 g (wheat germ oil). Semisoft and soft margarines had an average total tocopherol
of 53 and 61 mg, and an average α-tocopherol equivalent of 17 and 27 mg/100 g, respectively. Hard margarines averaged 29 mg
total tocopherol and 9 mg α-tocopherol equivalent/100 g. The average tocopherol content of butter and Voimariini was 2 and
15 mg/100 g, respectively, and the average α-tocopherol equivalent 2 and 6 mg/100 g.
Extraction of flaxseed oil was performed with supercritical carbon dioxide (SC-CO2). To investigate the effects of pressure and temperature on the solubility of oil and oil yield, three isobaric (21, 35,
and 55 MPa) and two isothermal (50 and 70°C) extraction conditions were selected. Although the maximal solubility of flaxseed
oil, 11.3 mg oil/g CO2, was obtained at 70°C/55 MPa, the oil yield obtained after 3 h of extraction at this condition was only 25% (g oil/g seed×100),
which represented 66% of the total available oil of the flaxseed. Lipid composition and FFA and tocol (tocopherol and tocotrienol)
contents of the oils obtained by both SC-CO2 and petroleum ether extraction were determined. The α-linolenic acid content of the SC-CO2-extracted oil was higher than that obtained by solvent extraction.
The aim of the present study was to highlight the main differences between seed oils produced from conventionally cultivated
crops and organically cultivated ones and processed using mild extraction procedures. The composition and the nutritional
and health aspects of both types of sunflower seed oils were compared and were analytically tested to determine the macroscopic
differences in proximate composition, the main differences in the minor components, the main quality parameters, the in vitro antioxidant activity, and the presence of trans-ethylene steroisomers in FA. No significant trends were found in the oil samples for TAG and FA composition, but remarkable
differences were found in the composition of minor components and in the main chemical and analytical quality properties.
The organically grown samples had a higher total antioxidant activity compared with the conventional samples. Trans FA were found only in the conventional oils.
The chemical composition and oxidative stability of safflower oil prepared from the seed roasted, at different roasting temperatures (140–180 °C), were evaluated and compared with those of unroasted safflower oil. The colour development and phosphorus content of oils increased significantly as roasting temperature increased. The fatty acid compositions of safflower oils did not change with roasting temperature. The major fatty acid was linoleic acid (ca. 80%). Four phospholipid classes, namely, PE, PI, PA and PC, were identified. The major phospholipid component of safflower seed oil is PI. However, the proportion of PI in the safflower oil increased significantly as roasting temperature increased (P<0.05), but, PE in safflower oil decreased significantly as roasting temperature increased (P<0.05). Tocopherol and tocotrienol homologues were identified, namely, α-, β-, and γ-tocopherols, and γ- and δ-tocotrienols, whereas no δ-tocopherol, or α-, and β-tocotrienols were detected. The major tocopherol in safflower oil was α-tocopherol. The content of α-tocopherol in safflower oil gradually increased from 441 to 520 mg/kg as roasting temperature increased from 140 to 180 °C. The oxidative stability showed that, as the roasting temperature increased, the oxidative stability of safflower oil increased.
Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are commonly used in food formulations. However, due to safety concerns, interest in natural antioxidants has intensified. To address the demand by consumers, mixed tocopherols, herbal extracts such as those of rosemary and sage, as well as tea extracts have been commercialized for food and nutraceutical applications. An overview of the topic is provided in this article.
This study reports the HPLC profiles of phenolic compounds of virgin olive oils obtained from young olive trees (Olea europaea L. cv. Arbequina) and how the application of a linear irrigation strategy affected these. Hydroxytyrosol, tyrosol, vanillic acid, vanillin, 4-(acetoxyethyl)-1,2-dihydroxybenzene, p-coumaric acid, the dialdehydic form of elenolic acid linked to hydroxytyrosol and to tyrosol, lignans, and the oleuropein aglycon were found in all the oils. Hydroxytyrosol, tyrosol, vanillic acid, and p-coumaric acid contents in the oils were unaffected by linear irrigation. The concentration of lignans was lower in the oils from the least irrigated treatment and the concentration of vanillin increased as the amount of irrigation water applied to olive trees increased. However, 4-(acetoxyethyl)-1,2-dihydroxybenzene, the dialdehydic form of elenolic acid linked to hydroxytyrosol and to tyrosol, and the oleuropein aglycon, all of them hydroxyphenyl derivatives, decreased as the level of irrigation water increased. The latter three compounds represented the most considerable part of the phenolic fraction of the oils and they were shown to be correlated to the oxidative stability, the bitter index (K(225)), and the bitter, pungent, and sweet sensory attributes. Linear irrigation strategy changed the profile of the oil phenolic compounds and, therefore, changed both the organoleptic properties and the antioxidant capacity of the product.
The recovery process of the phenolic compounds contained in the wine industry by-products and their antioxidant activity were examined in this work. To this purpose, a combined process of liquid and supercritical solvent extraction was employed. At first the effect of various process parameters of the liquid solvent extraction--the type of solvent and the pretreatment of the raw material (composition (skins, seeds, stems) and crushing)--on the antioxidant activity of the extract was examined. It was shown that an extract of a higher antioxidant activity was obtained by using ethyl acetate as solvent and raw material free of stems. These extracts were further treated with supercritical carbon dioxide (SC CO(2)) at various extraction pressures, which resulted in their significant enrichment in phenolic compounds and the improvement of their antioxidant and organoleptic properties, especially at pressures higher than 100 bar. The antioxidant activity of the products was determined by using the Rancimat method, as well as a simple and not time-consuming free radical method. It was proved that both the ethyl acetate extracts and those treated with SC CO(2) had antioxidant activity comparable to that of antioxidants commonly used in industry, that is butylhydroxytoluene (BHT), a synthetic antioxidant, and Rosemary extract, a widely known natural one.
Two commercial samples of soft (70% Canadian Eastern soft red spring and 30% Canadian Eastern soft white winter) and hard (90% Canadian western hard red spring and 10% Canadian Eastern hard red winter) wheats were used to obtain different milling fractions. Phenolics extracted belonged to free, soluble esters and insoluble-bound fractions. Soluble esters of phenolics and insoluble-bound phenolics were extracted into diethyl ether after alkaline hydrolysis of samples. The content of phenolics was determined using Folin-Ciocalteu's reagent and expressed as ferulic acid equivalents (FAE). The antioxidant activity of phenolic fractions was evaluated using Trolox equivalent antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power, oxygen radical absorbance capacity, inhibition of oxidation of human low-density lipoprotein cholesterol and DNA, Rancimat, inhibition of photochemilumenescence, and iron(II) chelation activity. The bound phenolic content in the bran fraction was 11.3 +/- 0.13 and 12.2 +/- 0.15 mg FAE/g defatted material for hard and soft wheats, respectively. The corresponding values for flour were 0.33 +/- 0.01 and 0.46 +/- 0.02 mg FAE/g defatted sample. The bound phenolic content of hard and soft whole wheats was 2.1 (+/-0.004 or +/-0.005) mg FAE/g defatted material. The free phenolic content ranged from 0.14 +/- 0.004 to 0.98 +/- 0.05 mg FAE/g defatted milling fractions of hard and soft wheats examined. The contribution of bound phenolics to the total phenolic content was significantly higher than that of free and esterified fractions. In wheat, phenolic compounds were concentrated mainly in the bran tissues. In the numerous in vitro antioxidant assays carried out, the bound phenolic fraction demonstrated a significantly higher antioxidant capacity than free and esterified phenolics. Thus, inclusion of bound phenolics in studies related to quantification and antioxidant activity evaluation of grains and cereals is essential.
Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged because they render beneficial health effects. Phenolics and polyphenolics are among the most desirable food bioactives because of their antioxidant activity, brought about by a number of pathways, or due to other mechanisms. The analysis of phenolics and polyphenolics requires their extraction possible purification and structure elucidation. This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.
Rice bran oil was extracted by microwave-assisted extraction with isopropanol and hexane using a solvent-to-rice bran ratio of 3:1 (w/w). The experiments were done in triplicate at 40, 60, 80, 100, and 120 degrees C with a total extraction time of 15 min/sample. The oil components were separated by normal-phase HPLC and quantified with a fluorescence detector. The radical scavenging capability of the oil was tested with DPPH and was expressed as mumol Trolox Equivalent Antioxidant Activity. The increase in total vitamin E with temperature from 40 to 120 degrees C was 59.63% for isopropanol and 342.01% for hexane. Isopropanol was the best solvent for the extraction of gamma-tocopherol and gamma-tocotrienol as compared with hexane for both microwave-assisted and conventional solvent extraction. Isopropanol was better for oil yield extraction at high temperatures. Samples extracted with isopropanol at 120 degrees C had higher antioxidant activity. No differences in oil yield, total vitamin E, and antioxidant activity of oil was noticed between the two methods (microwave-assisted and solvent extractions), at 40 degrees C. No degradation of alpha-tocopherol was noticed during the process.
Oil Methods and Recommended Practices of the American Oil Chemists Society The Genus Papaver Supercritical CO 2 extraction of flaxseed
- Champaign Bernath
AOCS, 1993. Oil Methods and Recommended Practices of the American Oil Chemists Society, fourth ed., vol. 1, AOCS Press, Champaign. Bernath, J., 1998. Poppy, The Genus Papaver. Harwood Academic Publisher, Amsterdam, The Netherlands. Bozan, B., Temelli, F., 2002. Supercritical CO 2 extraction of flaxseed. J. Am. Oil Chem. Soc. 79 (3), 231–235.