Amounts Of Tocopherols Research Articles

Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels

SummaryIn the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4‐dihydroxybenzoic acid, 0.87 (+)‐catechin, 0.15 1,2‐dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave‐roasted nuts contained 0.75 gallic acid, 0.62 3,4‐dihydroxybenzoic acid, 0.83 (+)‐catechin, 0.47 1,2‐dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α‐tocopherol, 63.78 and 7.60 β‐tocopherol, 8.72 and 7.40 ɣ‐tocopherol and 5.61 and 6.77 mg g−1 δ‐tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β‐tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased.

Pumpkin seed oil: A comprehensive review of extraction methods, nutritional constituents and health benefits.

Pumpkin seed oil (PSO), a rich source of nutrient contents, is extracted from the seeds of different pumpkin varieties for food and medicine industries. Accordingly, this article was designed to provide an evidence-based review of the literature, with the purpose of achieving practical conclusions involved the extraction technologies, nutritional properties, and validated biological activities of PSO. From the previous literatures, PSOs contain a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme-assisted aqueous extraction, ultrasound-assisted extraction have been gradually replacing the conventional technologies as the most promising method which promote safe, non-polluting and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases. This article is protected by copyright. All rights reserved.

Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties

AbstractThis 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 Effect of Festulolium Silage-Based Diets on the Content of Tocopherols, β-Carotene and Retinol in Meat from Young Rams.

This study analyzed the chemical composition and the β-carotene, tocopherol and retinol content of meat (musculus longissimus lumborum, musculus gluteus maximus) from young rams fed different silage-based diets. The animals were divided into four groups depending on the type of silage in the feed ration (hybrid ryegrass, Festulolium cv. Becva, Festulolium cv. Felopa, Festulolium cv. Paulita). The concentrations of the examined lipophilic compounds were measured via high-performance liquid chromatography (HPLC). Animals fed a diet based on ryegrass silage had the highest intakes of α-, β-, γ- and δ-tocopherol and total tocopherols (p < 0.01). Muscles of rams fed Festulolium silage-based diets contained more tocopherols (p < 0.01) and retinol (p < 0.01 in m. g. maximus; p = 0.053 in m. l. lumborum) than the meat of animals receiving hybrid ryegrass-based diets. The highest amounts of tocopherols (p < 0.01) and retinol (p < 0.01 in m. g. maximus; p = 0.053 in m. l. lumborum) were found in meat from rams fed rations based on silage made from Festulolium cvs. Felopa and Paulita. The analysis revealed a positive correlation between the intake of tocopherols and the α-tocopherol content of meat (r = 0.99), as well as between the β-carotene intake and the retinol content of meat (r = 0.92 in m. l. lumborum; r = 0.91 in m. g. maximus).

Changes of lipid composition from culture fluid during the production of antibiotic salinomycin

A major step in the biotechnological process of production of antibiotic salinomycin is fermentation, which has the greatest impact on the quality of the final product. Vegetable oils (rapeseed or soybean) are used as nutrient medium during fermentation, with some of the lipids embedded in the final product. Data on their effect on product quality is missing, which is why a study of the changes in the composition of lipids in cultural fluid during the fermentation process was conducted. The composition of the residual lipids isolated from three samples of the culture fluid during fermentation (213, 405 and 490 hours), was investigated before drying the final product. The lipid content of the samples was 6.3%, 3.5% and 6.2%. The main trend is an increase in the amount of saturated fatty acids at the expense of a decrease in unsaturated acids. The amount of tocopherols during the fermentation process increased as well as γ-tocopherol, while the amount of α-tocopherol decreased. The content of carotenoids decreased twice during fermentation. Phosphatidylcholine and phosphatidylethanolamine were identified as major polar lipid components. The main phospholipid classes contain mainly palmitic, stearic and oleic acids. Significant changes in general lipid composition were observed during the biosynthesis process.

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds.

The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20-30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5-2) than the Navel by-product.

Oxidative stability assessment of industrial and laboratory-pressed fresh raspberry seed oil (Rubus idaeus L.) by differential scanning calorimetry

Quality variation in oxidative stability between raspberry seed oils produced by industry and manually-pressed in laboratory was investigated. Oxidation induction time measured by differential scanning calorimetry (DSC) at 120 and 140 °C for industrial oils ranged from 60 to 100 min and 14 to 26 min, respectively, while for laboratory-pressed oils, ranged from 96 to 106 min and from 23 to 28 min, respectively. Both groups of oils contained a high amount of tocopherols, ranging from 95 to 256 mg/100 g, where γ-tocopherol dominated up to 70% of the total tocopherols. Significant correlations were stated between all DSC thermo-oxidative parameters and total tocopherols content (p ≤ 0.05). All oils of industrial group had significantly lower DPPH radical scavenging activity (p ≤ 0.05) than laboratory-pressed oils. Principal component analysis differentiated all oils samples into three clusters based on the parameters tested. First cluster consisted of all laboratory pressed oils (L1, L2, L3), the second of commercial samples (I1, I3), and the third separate cluster with one commercial oil (I2).

Phytol recycling: essential, yet not limiting for tomato fruit tocopherol accumulation under normal growing conditions.

Tocopherols are potent membrane-bound antioxidant molecules that are paramount for plant physiology and also important for human health. In the past years, chlorophyll catabolism was identified as the primary source of phytyl diphosphate for tocopherol synthesis by the action of two enzymes, PHYTOL KINASE (VTE5) and PHYTHYL PHOSPHATE KINASE (VTE6) that are able to recycle the chlorophyll-derived phytol. While VTE5 and VTE6 were proven essential for tocopherol metabolism in tomato fruits, it remains unknown whether they are rate-limiting steps in this pathway. To address this question, transgenic tomato plants expressing AtVTE5 and AtVTE6 in a fruit-specific manner were generated. Although ripe transgenic fruits exhibited higher amounts of tocopherol, phytol recycling revealed a more intimate association with chlorophyll than with tocopherol content. Interestingly, protein-protein interactions assays showed that VTE5 and VTE6 are complexed, channeling free phytol and phytyl-P, thus mitigating their cytotoxic nature. Moreover, the analysis of tocopherol accumulation dynamics in roots, a chlorophyll-devoid organ, revealed VTE5-dependent tocopherol accumulation, hinting at the occurrence of shoot-to-root phytol trafficking. Collectively, these results demonstrate that phytol recycling is essential for tocopherol biosynthesis, even in chlorophyll-devoid organs, yet it is not the rate-limiting step for this pathway under normal growth conditions.

Use of lupine flour and cavbuz puree in bread technology

Introduction. The influence of vegetable additives: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Content of following substances was determined: proteint by Bradford method; starch by polarimetric method; fat by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene colorimetrically; vitamin C titrimetrically; В1, В2 fluorometrically; fiber by acid hydrolysis; pectin by the calcium–pectate method; te amount of lead absorbed by “wet burning” method. Results and discussion. Cavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7% and pectin, 1.5% per 100 g of product with moisture content 83.1%. According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols, 12.8 mg, β-carotene, 0.52 mg, vitamin C, 35.84 mg per 100 g of product with moisture content 9.5%. The inclusion of 4-7% of lupine flour and 3–5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22–32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread. Conclusions. It is recommended to use of cavbuz puree and flour of non–alkaloid lupine varieties for the production of wheat bread with increased nutritional value.

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils.

The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBCO samples were determined using four assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH = 226.8–790.1 μmol TE/100 g), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 385.9–1465.0 μmol TE/100 g), cupric-reducing antioxidant capacity (CUPRAC = 975.3–19,823.3 μmol TE/100 g), and Folin–Ciocalteu assays (FC = 168.1–643.7 μmol TE/100 g). The FAC scores were typical for black cumin oil, except for the sample CPBCO4, which had a higher content of α-linolenic acid (C18:3 = 23.33%), pointing to possible oil adulteration. Additionally, the concentrations of total sterols (TSC = 372 mg/100 g) and tocopherols (TTC = 42.3 mg/100 g) in this sample were higher than those for other investigated oils (TSC = 159–222 mg/100 g, TTC = 1.9–10.4 mg/100 g respectively). The oxidative stability levels (IP = 8.21–37.34 h), peroxide values (PV = 21.36–123.77 meq O2/kg), acid values (AV = 6.40–22.02 mg KOH/kg), and the sums of four specific polycyclic aromatic hydrocarbons (∑4PAHs = 4.48–46.68 μg/kg) in the studied samples differed significantly (p < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).

Composition Analysis and Pharmacological Activity of Avocado/Soybean Unsaponifiable Products Used in the Treatment of Osteoarthritis.

Objective: Avocado/soybean unsaponifiables (ASUs) are commonly used to treat OA symptoms. However, there are many ASU mixtures on the market with differing compositions and pharmacological activities. This study aimed to compare the composition and pharmacological activity of seven commercially available ASU products on human osteoarthritis chondrocytes. Methods: The contents of the lipidic part of ASUs were characterized by gas chromatography analysis using a VARIAN 3400 chromatograph. The pharmacological activity of the ASU products was tested on human osteoarthritis chondrocytes cultured in alginate beads. Their effects were evaluated on aggrecan, interleukin (IL)-6 and -8, and matrix metalloproteases (MMP)-3 using immunoassays and on nitric oxide through measurement of nitrite via spectrometry. Results: PIASCLEDINE-ExpASU® showed a specific profile with the presence of chromatographic peaks corresponding to an alkyl furan fraction and alkyl triols. PIASCLEDINE-ExpASU®, Persemax, Insaponifiable 300, Arthrocen, and Arthocare contained quantifiable amounts of tocopherol, while tocopherol was undetectable in Avovida and Saponic. Squalene was found only in PIASCLEDINE-ExpASU®. The abundance of sterols varied depending on the product. PIASCLEDINE-ExpASU® was the most active of the tested ASU products in inhibiting nitric oxide, IL-6, and IL-8 production by chondrocytes. With the exception of Saponic and Persemax, all the ASU mixtures either slightly or significantly increased aggrecan production. MMP-3 levels were significantly decreased by Insaponifiable 300 and PIASCLEDINE-ExpASU® and significantly increased by Saponic. Conclusion: The composition of PIASCLEDINE-ExpASU® is different to that of the other evaluated ASU mixtures. This specific composition explains its better pharmacological activity, including the higher inhibitory effect on pro-inflammatory and pro-catabolic factors. Our findings are helpful in providing a basis for understanding the symptomatic effect of PIASCLEDINE-ExpASU® in patients with osteoarthritis.

Bioactive components of two species of locally grown nuts: Their potential health benefits and implications for healthy living

Background: Bioactive compounds are naturally occurring compounds in plants and animal products. They are known to have a variety of physiological functions in the body system such as: promoting general body development and prevention of the occurrence of some deadly diseases. The high burden of treatment of some deadly diseases like cancer, high blood pressure, and cardiovascular diseases has raised the need for scientists to generate empirical evidence on preventing these diseases using a dietary approach. Nuts have been identified as plants with potential to improve human health and prevent diseases when consumed adequately because of their rich constituents. This research work was conducted to evaluate and elucidate the bioactive components of locally grown nuts and their potential health benefits. Methods: The Phenolic compounds, phytosterols, tocopherols, and tocotrienols contents of the nuts were analyzed using standard methods. Results: Fourteen phenolic compounds were detected in the two nuts with cinnamic and gallic acids detected in appreciable amounts in groundnuts and caffeic acid in cashew nut. The total amount of tocopherols in cashew nut was 14.08 mg/100g and 37.95 mg/100g in groundnut and the total tocotrienol was 0.85 and 4.00 × 10-3 mg/100g for cashew nut and groundnut respectively. Both samples have high quantity of sistosterol (251.36mg/100g and 238.95 mg/ 100g for cashew nut and groundnut respectively) with cashew nut having significantly higher amount. Conclusion: The results showed that the nuts are rich in bioactive compounds and could be considered as natural sources of bioactive compounds that can be obtained from diets rich in these nuts to prevent the occurrence of certain deadly human diseases that are of high burden worldwide. Keywords: Phenolic Compounds, Tocopherols, Groundnuts, Cashew nuts

Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage

Wheat germ oil (WGO) contains high amounts of tocopherols, phytosterols, and carotenoids. The high amount of unsaturated fatty acid content of WGO increases sensitivity to oxidative degradation. This study aimed to assess the efficacy of WGO microencapsulation in buttermilk (BM) to prevent oxidative degradation. A mixture consisting of WGO:BM (1:2) and water (60%) was emulsified by a high-pressure homogenizer, and then freeze-dried. Both bulk and microencapsulated WGO samples were kept at 60 °C for 24 days to evaluate oxidative stability, changes in contents of tocopherol, phytosterol, and carotenoid. Peroxide and p-anisidine values of microencapsulated WGO were significantly lower than the bulk WGO throughout the storage days (p < 0.05). Similarly, tocopherols, phytosterols, and carotenoid contents degraded less in microencapsulated WGO than those in bulk WGO (p < 0.05). Improved stability of the sensitive compounds in WGO through microencapsulation can extend the potential use of WGO's as a functional ingredient in food formulations.

ACCUMULATION OF α-TOCOPHEROL IN MICROALGAE CELLS

To date, the main natural source of vitamin E is vegetable oils. Among the compounds of the vitamin E group, α-tocopherol has the higher biological activity, the relative content of which in vegetable oils is comparatively small. Significantly higher concentrations of α-tocopherol (up to 4-6 mg / g dry weight) accumulate some microalgae, such as Euglena gracilis, Dunaliella tertiolecta, Nannochloropsis oculata, Tetraselmis suecica and others. Due to this, there has been a growing interest in biotechnology of microalgae as a raw material for the production of vitamins. The largest amount of tocopherols is synthesized in Euglena gracilis cells by myxorotrophic cultivation.Lipid-soluble α-tocopherol is a component of the non-enzymatic antioxidant system and performs the function of protecting cell membranes from reactive oxygen species and free radicals. As a result of many studies, the dependence of the level of α-tocopherol accumulation on the conditions of cultivation of microalgae, including light intensity, photoperiod, nitrogen level, temperature, type of carbon nutrition, etc. At the same time, stressful conditions stimulate the accumulation of antioxidants in photosynthetic organisms, but limit the normal rate of their growth. The problem of increasing the yield of tocopherols is solved in systems of two-stage cultivation through the separation in time of the stage of biomass accumulation and the stage of stimulation of α-tocopherol biosynthesis. The increase in tocopherol content is achieved due to the introduction of exogenous carbon sources at the stage of biomass accumulation and limiting the nutrient medium for some nutrients at the stage of stimulating the synthesis of antioxidants. The review presents data on the effects of the composition of the nutrient medium, type of nutrition, temperature, light intensity, cultivation technique on the accumulation of vitamin E by microalgae cells.

Fig seed oil‐loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation

The aim of this study was to develop a carrier system that protects fig seed oil (FSO) from oxidation by encapsulating into nanostructured lipid carriers (NLCs). NLCs were prepared by high shear mixing technique and the effects of solid lipids and surfactants on the formulation parameters were investigated. The formulations were characterized in terms of particle size, polydispersity index, and zeta potential, and fatty acid and tocopherol amounts were determined by GC and HPLC, respectively. NLC loaded with FSO was obtained at a particle size of 241 nm with low polydispersity (0.259) and a negative electrical charge (−13.6 mV). The antioxidant capacity has been evaluated by accelerated oxidation storage tests, radical and hydrogen peroxide scavenging activity tests. The stability of the final formulation with high concentration of gamma tocopherol and unsaturated linoleic acid content of FSO was increased by loading into NLCs. Novelty impact statement NLC formulations loaded with FSO were prepared for the first time at a dimension of 241 nm with low polydispersity. FSO was protected against lipid oxidation by encapsulation into NLC as revealed by lipid peroxidation, hydrogen peroxide, and radical scavenging activity tests. FSO-loaded NLC formulations were shown to be valuable carriers for encapsulation of bioactive food materials for stability.

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety.

Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.

Hemp raw materials: new perspectives for the food industry

The article discusses modern trends in growing and processing technologies for industrial hemp grown in Ukraine. The analysis of the normative and technical documentation governing the use of industrial hemp products in the food industry has been carried out. A comparative analysis of the fatty acid composition of various types of oil, including hemp oil, has been carried out. The special value of hemp oil for humans has been shown due to the content of polyunsaturated fatty acids and fat-soluble vitamins. Hemp oil is a rich and balanced source of linoleic (Omega-6), alpha-linolenic (Omega-3) fatty acids. The effects of these two polyunsaturated fatty acids on human health are anti-inflammatory, antithrombotic, antiarrhythmic and hypolipidemic properties. Hemp oil also contains significant amounts of tocopherols, which exhibit antioxidant activity. Ukrainian breeders have developed highly productive hemp varieties YUSO 31, Glyana, Victoria, Zoryana, Nika with a tetrahydrocannabinol content close to zero. The use of hemp seeds in the food industry is limited by poor performance in some functional indicators, therefore, a comparative analysis of processing methods developed to improve these properties was carried out. Typically, industrial hemp seeds are treated as a waste product and are used in most cases as animal feed. As a direct ingredient or food additive, hemp seeds, which are gluten-free, have only been used in recent years. In addition, the technology of manufacturing food products containing hemp raw materials is described. The article aims to summarize the chemical composition, nutritional value and potential health benefits of hemp seeds from in vitro and in vivo studies. Key words: hemp, oil, seeds, hemp protein, food industry.

Phenolic composition and in vitro antiproliferative activity of Borago spp. seed extracts on HT-29 cancer cells

Borage oil contains γ-linolenic acid (GLA, 18:3n-6), and significant amounts of tocopherols, sterols and squalene. However, data on phenolics are absent for most Borago species, while such compounds are relevant for improving human health. In this work, seeds of all endemic-wild Borago species and wild and farmed B. officinalis were surveyed for phenolic compound composition and in vitro antiproliferative activities. Phenolic analyses were conducted by HPLC-DAD and LC-MS, and antiproliferative activity were checked by the MTT assay. Besides a flavonol (kaemferol), 13 phenolic acids were identified and quantified. Among B. officinalis samples, the highest amounts of total phenolics and rosmarinic acid were found in the warmest and southernmost localities. Rosmarinic acid ranged from 12.21 (B. officinalis ‘Alba’ B2) to 105.06 mg/100 g seed (B. longifolia). Ferulic acid was also found in all Borago species, ranging from 1.38 in wild B. officinalis to 55.98 mg/100 g seed in B. longifolia. The MTT assay showed dose- and time-dependent inhibitory effects of Borago extracts on HT-29 cancer cells, with GI50 values within the 250–300 μg/mL range after 72 h of cell exposure to seeds extracts. Due to the occurrence of some compounds lacking antiproliferative activity in the crude phenolic extract, as evidenced by 1H NMR spectrum, the antiproliferative activity of the phenolics-containing extracts was lower than that obtained due to pure phenolics. This work constitutes the first approach to evaluate the phenolic composition of all Borago species and provides arguments for using endemic-wild Borago taxa by the pharmaceutical, cosmetic and food industries.

Detection of fraud of palm, sunflower, and corn oil in butter using HPLC profile of tocopherols and tocotrienols by response surface method

In this research, mixing of palm oil, sunflower oil, and corn oil in the butter (as a fraud) was investigated by studying the HPLC profiles of the tocopherols and tocotrienols. The statistical D-Optimal mixture design (D-OMD) was used to design experiments. Based on D-OMD, 20 fraud butter samples with different percent of palm, sunflower, and corn oil (0, 10, and 20%) were prepared. Oil samples were dissolved in n-hexane, and tocopherols/tocotrienols profiles were analyzed by HPLC/fluorescence detector. The following compounds were detected in the samples: Alpha-tocopherol, Alpha-tocotrienol, Beta-tocopherol, Gamma-tocopherol, Beta-tocotrienol, Gamma-tocotrienol, Delta-tocopherol, and Delta-tocotrienol. The results were analyzed by response surface method, and the results showed that there is a significant relationship between the amount of tocopherols and tocotrienols and the fraudulent addition of palm, sunflower, and corn oils to butter oil. The mathematical models between percent of fraud agents (palm, sunflower, and corn oil) and amounts of tocopherols and tocotrienols were obtained. According to the results, the high amount of Alpha-tocopherol represents sunflower oil fraud, the high amount of Alpha-tocotrienol, Beta-tocotrienol, Gamma-tocotrienol, and Delta-tocotrienol represents palm oil fraud, and the high amount of Beta-tocopherol, Gamma-tocopherol, and Delta-tocopherol represents corn oil fraud. Therefore, the proposed method is a suitable method for identifying and quantifying butter oil authenticity.

Indigenous Tocopherol Improves Tolerance of Oilseed Rape to Cadmium Stress.

Two oilseed rape genotypes (Jiu-Er-13XI and Zheyou-50), differing in seed oil content, were subjected to cadmium (Cd) stress in hydroponic experiment. Genotypic differences were observed in terms of tolerance to Cd exposure. Cd treatment negatively affected both genotypes, but the effects were more devastating in Jiu-Er-13XI (low seed oil content) than in Zheyou-50 (high seed oil content). Jiu-Er-13XI accumulated more reactive oxygen species (ROS), which destroyed chloroplast structure and decreased photosynthetic pigments, than Zheyou-50. Total fatty acids, especially 18:2 and 18:3, severely decreased as suggested by increase in MDA content. Roots and shoots of Jiu-Er-13XI plants accumulated more Cd content, while less amount of tocopherol (Toc) was observed under Cd stress, than Zheyou-50. Conversely, Zheyou-50 was less affected by Cd stress than its counterpart. It accumulated comparatively less amount of Cd in roots and shoots, along with reduced accumulation of malondialdehyde (MDA) and ROS under Cd stress, than Jiu-Er-13XI. Further, the level of Toc, especially α-Tocopherol, was much higher in Zheyou-50 than in Jiu-Er-13XI, which was also supported by high expression of Toc biosynthesis genes in Zheyou-50 during early hours. Toc not only restricted the absorption of Cd by roots and its translocation to shoot but also scavenged the ROS generated during oxidative stresses. The low level of MDA shows that polyunsaturated fatty acids in chloroplast membranes remained intact. In the present study the tolerance of Zheyou-50 to Cd stress, over Jiu-Er-13XI, is attributed to the activities of Toc. This study shows that plants with high seed oil content are tolerant to Cd stress due to high production of Toc.