Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

E Rokosik,A Siger,K Dwiecki

doi:10.3989/gya.0679191

Abstract

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were characterized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytosterol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indicated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

Highlights

Increased consumer awareness concerning healthy nutrition is related to the development of science as well as the interpretation of science for the general audience, which have been popularized in magazines, television programs and on the Internet
Chia seed oil proved to be the best from the nutritional point of view, mainly thanks to its fatty acid composition and the calculated n-6:n-3 fatty acid ratio of 1:3.5
Chia seed oil was distinguished by high contents of phytosterols, mainly β-sitosterol

Summary

Introduction

Increased consumer awareness concerning healthy nutrition is related to the development of science as well as the interpretation of science for the general audience, which have been popularized in magazines, television programs and on the Internet. Cold pressed vegetable oils are becoming increasingly popular (Makała 2015). The manufacturing of those products is simple, it does not require the use of chemicals or high temperature, and are considered high-quality products (Wroniak and Łukasik, 2007). Cold pressed oils contain a wide range of bioactive compounds such as essential fatty acids, vitamins, glycolipids, carotenoids, phospholipids and sterols. In cold pressed oils the refining process is not carried out, which means that they contain prooxidant substances, such as heavy metals and chlorophylls. Amphiphilic compounds present in cold pressed oils may influence autoxidation processes by forming association colloids (Kittipongpittaya et al, 2014)

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