Amounts Of Tocopherols Research Articles

In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil

Among the nuts, walnut is characterized by its important amount of oil (60–65% of flesh weight). The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ϖ-6 (linoleic acid) and ϖ-3 (linolenic acid), as well as relevant amounts of tocopherols (vitamin E). However, the addition of this type of oil in processed food is not usual due to its low stability. To avoid this stability problem, walnut oil could be added to the processed food as its microencapsulated form, thus oil will be protected while food processing and released after consumption by the digestive process. In that way, this research work aims to study the in-vitro digestibility of microencapsulated walnut oil, considering different types of microcapsules, and the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols after the microcapsules digestion. As result, it was found that protein-based microcapsules were highly digestible (90% of the encapsulated oil was released from the capsule after the in-vitro digestion). For both microcapsule models the amount of ϖ-3 and ϖ-6 fatty acids, and tocopherols were around 0.10, 0.50 and 0.20mg/g of walnut oil respectively submitted to the in-vitro digestion.

Lipid components of flax, perilla, and chia seeds

AbstractComposition of fatty acids, tocopherols, sterols, and TAGs in the lipids of flax, perilla, and chia seeds were investigated where lipid content was at 45, 40, and 35%, respectively. α‐Linolenic acid (ALA) dominated among fatty acids in all oils and accounted for 58.2, 60.9, and 59.8% in flax, perilla, and chia, correspondingly in these three oils trilinolenin was the main TAG found at 19.7, 22.6, and 21.3%. Triunsaturated TAGs accounted for 77.9, 77.5, and 74.5% of the total amounts in flax, perilla, and chia oils. Contents of tocopherol were at 747 in flax, 734 in perilla, and 446 mg/kg in chia seed lipids. γ‐Tocopherol was the dominating isomer contributing 72.7% in flax, 94.3% in perilla, and 94.4% in chia to the total amount of tocopherols. Flaxseed lipids contained 25.6% of plastochromanol‐8, derivative of γ‐tocotrienol with longer side chain; perilla and chia oils contained only 1.4% of it. Phytosterols were present at 4072, 4606, and 4132 mg/kg in those seeds, respectively. Among sterols, β‐sitosterol dominated and was found at 35.6, 73.3, and 49.8% of the total amounts of sterols in flax, perilla, and chia seed lipids. All of the investigated oilseeds have an excellent nutritional quality and can be a potential source of nutraceutical fats which can enrich diet in linolenic acid and other functional components.

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)

Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6-69.6% of the total, followed by oleic (16.2-31.2%), palmitic (6.9-12.9%) and stearic (1.44-4.69%). The oils of all the seeds analysed showed a preponderance of α-tocopherol (ranging from 260.5 to 153.1 mg kg⁻¹ oil extract). β-Tocopherol, γ-tocopherol and δ-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg⁻¹, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = -0.834, P < 0.01). Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses.

Determination of Vitamin E Isomers of Grape Seeds By High-Performance Liquid Chromatography-UV Detection

A simple analytical method for the determination of vitamin E isomers in grape seeds by reversed-phase high-performance liquid chromatography with UV detection is described. The method is based on a solid-liquid extraction separation on an ODS column, and the analytes are monitored at 295 nm with a UV detector. Tocopherols are extracted in n-hexane and directly injected onto the column without using any purification step, such as saponification, prior to the separation and determination. The chromatographic separation of tocopherols is achieved in 12 min with a mobile phase that consists of n-hexane and isopropyl alcohol (99.99:0.01, v/v). The method is reproducible and accurate, with respect to demonstrating a relative standard deviation between 2.57% and 3.30% (n = 10, for 500 ng/mL) and a relative error between 0.84% and 6.54% (n = 10, for 500 ng/mL), respectively. The theoretical limits are estimated as 25 ng/mL for α-tocopherol, 43 ng/mL for γ-tocopherol, and 83 ng/mL for δ-tocopherols. The method is then applied for the determination of tocopherols in grape seeds grown in Turkey. The amounts of tocopherols are calculated by using the standard addition method.

In vitrofermented nuts exhibit chemopreventive effects in HT29 colon cancer cells

It is proven that nuts contain essential macro- and micronutrients, e.g. fatty acids, vitamins and dietary fibre (DF). Fermentation of DF by the gut microflora results in the formation of SCFA which are recognised for their chemopreventive potential, especially by influencing cell growth. However, little is known about cellular response to complex fermentation samples of nuts. Therefore, we prepared and analysed (pH, SCFA, bile acids, tocopherol, antioxidant capacity) fermentation supernatant (fs) fractions of nuts (almonds, macadamias, hazelnuts, pistachios, walnuts) after in vitro fermentation and determined their effects on growth of HT29 cells as well as their genotoxic/anti-genotoxic potential. The fermented nut samples contained 2- to 3-fold higher amounts of SCFA than the faeces control, but considerable reduced levels of bile acids. While most of the investigated native nuts comprised relatively high amounts of tocopherol (α-tocopherol in almonds and hazelnuts and γ- and δ-tocopherol in pistachios and walnuts), rather low concentrations were found in the fs. All nut extracts and nut fs showed a strong antioxidant potential. Furthermore, all fs, except the fs pistachio, reduced growth of HT29 cells significantly. DNA damage induced by H₂O₂ was significantly reduced by the fs of walnuts after 15 min co-incubation of HT29 cells. In conclusion, this is the first study which presents the chemopreventive effects (reduction of tumour-promoting desoxycholic acid, rise in chemopreventive SCFA, protection against oxidative stress) of different nuts after in vitro digestion and fermentation, and shows the potential importance of nuts in the prevention of colon cancer.

Screening of macro- and bioactive microconstituents of commercial finfish and sea urchin eggs

Crude and lipid composition, tocopherols, carotenoids, sterols and squalene content, together with fatty acids profiles of commercial marine egg products are reported, namely (a) canned eggs of lumpfish (Cyclopteris lumpus), Atlantic salmon (Salmo salar), trout (Oncorhynchus mykiss), smoked herring (Clupea harengus), and sea urchin (Paracentrotus lividus), (b) fresh sea urchin (P. lividus) eggs, and (c) beeswax covered, dried and salted mullet (Mugil cephalus) skeins -Greek “Avgotaracho”. The protein content of marine eggs ranged from 8.7 to 33.7 g/100 g on a fresh weight (fw) basis. Among neutral lipids triacylglycerols predominated, except for mullet roe where wax and steryl esters comprised 75% of neutral lipids. Phosphatidylcholine was the major phospholipid, followed by phosphatidylethanolamine. Marine eggs contained 0.18–2.39 g/100 g fw long chain ω3 polyunsaturated fatty acids (PUFA), mainly docosahexaenoic acid (DHA) in finfish eggs and eicosapentaenoic acid (EPA) in urchin eggs. They also contained 86.2–342.0 mg cholesterol/100 g fw, low amounts of squalene and other sterols and significant amounts of tocopherols (0.45–4.4 mg/100 g) and carotenoids (0.31–11.4 mg/100 g). The commercial finfish and urchin eggs are food of high nutritive value providing significant amounts of protein, ω3 PUFA, phosphatidylcholine, carotenoids, and tocopherols, with fatty acids profiles that exhibit low atherogenic and thrombogenic potential.

Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics

Summary In this study, Camellia oleifera oil was extracted after microwave puffing of C. oleifera seed samples by solvent, which gave a relatively high recovery of oil. To understand the extraction mechanism, the microstructures of oilseed samples were analysed with scanning electron microscopy. The HLPC, GC/MS and physicochemical characteristics of oil analysis showed that the microwave puffing pretreatment improved the amount of tocopherols in C. oleifera oil and gave a good quality of C. oleifera oil. It was concluded that the microwave puffing pretreatment of C. oleifera seed samples prior to oil extraction was a valuable alternative to the traditional pretreatments in oil industry.

Influence of physical pretreatments of sheanuts (Vitellaria paradoxa Gaertn.) on butter quality

AbstractShea butter, usually extracted from kernels of Vitellaria paradoxa Gaertn. by rural women in Sub‐Saharran Africa, has multiple traditional and industrial uses. Traditional processing methods are not standardized and often lead to the production of poor quality butter, which attract low market prices. The aim of this work was to study the different pretreatments locally applied to sheanuts during processing in order to identify those that can affect butter quality. The effect of cooking, soaking as well as drying on the amount of butter extracted and its minor constituents were investigated. All these pretreatments significantly affected oil quality. The effect of soaking of the kernels on improving oil extraction yields (55%) was comparable to that of kernels digested with α‐amylase, acid protease, cellulase/hemicellulase, pectinase, and glucanase enzymes before oil extraction reported in the literature. Drying had a significant negative effect on tocopherol contents of the oil. However, residual amounts of tocopherols in the oil after drying were high enough to suggest that it may still confer anti‐oxidant activities. Soaking, cooking, and drying are important pretreatments involved in the production of shea butter locally that need to be standardized in order to produce better quality butter.Practical applications: In this work, we carried out scientific analysis of methods already used by rural women to process shea fruits into shea butter. This work should be useful for establishing processing conditions for obtaining good quality shea butter.

Engineering tocopherol biosynthetic pathway in lettuce

In order to increase tocopherol content, genes encoding Arabidopsis homogentisate phytyltransferase (HPT) and γ-tocopherol methyltransferase (γ-TMT) were constitutively over-expressed in lettuce (Lactuca sativa L. var. logifolia), alone or in combination. Over-expression of hpt could increase total tocopherol content, while over-expression of γ-tmt could shift tocopherol composition in favor of α-tocopherol. Transgenic lettuce lines expressing both hpt and γ-tmt produced significantly higher amount of tocopherol and elevated α-/γ-tocopherol ratio compared with non-transgenic control and transgenic lines harboring a single gene (hpt or γ-tmt). The best line produced eight times more tocopherol than the non-transgenic control and more than twice than hpt single-gene transgenic line.

Characterization of Fenugreek (Trigonella foenum‐graecum) Seed Lipids

AbstractThe composition and content of lipids, fatty acids, triacylglycerols, tocopherols and sterols in nine fenugreek genotypes were analyzed. Lipid content in fenugreek seeds ranged from 5.8 to 15.2%. Major fatty acids were: linoleic acid (45.1–47.5%), α‐linolenic (18.3–22.8%), oleic (12.4–17.0%), palmitic (9.8–11.2%) and stearic (3.8–4.2%) acids. The ratios of n‐6 to n‐3 fatty acids were between 2.1 and 2.7. Similar fatty acid distribution was observed in all analyzed samples with some deviations. α‐Tocopherol was the predominant component found in the fenugreek lipid antioxidants, and it constituted over 84% of the total amounts of tocopherols. It amounts ranged from 620 to 910 mg/kg lipids. β‐Sitosterol was the major sterol in all samples, varying from 14,203 to 18,833 mg/kg of lipids. Campesterol and cycloartenol were other major sterols, and these compounds including β‐sitosterol constituted 56–72% of all sterols. Fenugreek seed lipids consisted predominantly triunsaturated (56.9–66.5%) and diunsaturated (32.2–41.6%) triacylglycerides. Among these components trilinolein (LLL; 12.9–20.5%) dominated followed by PLL (14.0–20.4%), LnLnO (7.8–17.7%), PLO (5.7–11.6%), OLL (6.9–10.6%), LLLn (3.2–9.6%), and LnLnL (3.5–7.6%). Results of the study show that fenugreek seed lipids may be a source of a nutraceutical ingredient for food applications.

Chemical compositions and antioxidant activities of five endemic Asperula taxa

In this study, the proximate chemical composition, total flavonoid and ?-tocopherol amounts and antioxidant activities of five endemic Asperula taxa (Rubiaceae) (A. brevifolia, A. pseudochlorantha var. antalyensis, A. pseudochlorantha var. pseudochlorantha, A. purpurea subsp. apiculata and A. serotina) were determined. Antioxidant properties of methanol extracts were studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. Among the all Asperula extracts A. brevifolia showed the most potent radical scavenging activities.

Effect of Stripping Methods on the Oxidative Stability of Three Unconventional Oils

AbstractStripped and non‐stripped oils from Sclerocarya birrea [marula oil (SCO)], Aspongopus viduatus [melon bug oil (MBO)] and Agonoscelis pubescens [sorghum bug oil (SBO)], traditionally used for nutritional applications in Sudan, were investigated for their fatty acid and tocopherol composition, and their oxidative stability. Three stripping methods were used, phenolic compounds extraction, silicic acid column, and aluminum oxide column. The stripping methods did not affect the fatty acid composition. Non‐stripped SCO, MBO and SBO contained oleic, palmitic, stearic and linoleic acids, which were not significantly (P &lt; 0.05) different than stripped SCO, MBO and SBO. The stripping methods’ effect on the tocopherol composition of the studied oils, the total amount of tocopherol in non‐stripped oils decreased by extraction of phenolic compounds, mean that part of the tocopherols was extracted with the phenolic compounds. No traces of tocopherols were found in oils stripped using silicic and aluminum columns and the tocopherols were eliminated during the stripping processes. The stability of SCO, MBO and SBO oils was 43, 38 and 5.1 h, respectively, this stability decreased by 22.0, 37.6 and 23.5%, respectively after extraction of phenolic compounds. This stability decreased by 96.9, 98.2 and 90.2% respectively, when stripped using the aluminium column and decreased by 92.6, 96.1 and 86.3% when stripped by the silicic column. It is possible to assume that the tocopherols and phenolic compounds play a more active role in the oxidative stability of the oils than the fatty acid composition and phytosterols.

Aqueous enzymatic sesame oil and protein extraction

In the present work we evaluated five enzyme-mixtures (Protex 7L, Alcalase 2.4L, Viscozyme L, Natuzyme, and Kemzyme) for their effectiveness in extracting the oil and protein recovery from sesame seeds during an enzyme-assisted aqueous extraction (EAAE) process. Alcalase 2.4L was found to be the best for attaining a high oil yield (57.4% of the total oil content in the seed), whereas, the maximum amount of protein (87.1% of the total seed protein), was recovered in the aqueous phase with Protex 7L. The quality attributes such as fatty acids profile, density, refractive index, free fatty acid contents, iodine value, colour, saponification number and unsaponifiable matter of the sesame oil, extracted by aqueous enzymatic process, were comparable with that of the control (oil extracted without enzyme treatment) and hexane-extracted oil (HEO), revealing no significant ( p > 0.05) variations among oils, produced by either of the methods. The oxidative stability state of the enzyme-extracted oil (EEO) was noted to be considerably improved relative to the control and HEO. The amount of tocopherols for the oils, produced by the enzyme–adjuvant was found to be higher than the control and HEO. An appreciable increase in the antioxidant activity as assessed by determinations of total phenolic contents, DPPH radical scavenging capacity, and inhibition of linoleic acid oxidation of EEO was also established. Overall, the present results revealed improvement in the quality of the EEO while a major portion of the food grade protein was also extracted in the aqueous phase.

Physical Properties and Fatty Acid Profiles of Oils from Black, Kidney, Great Northern, and Pinto Beans

AbstractFour common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7–46 wt%), linoleic (24.1–33.4 wt%), palmitic (10.7–12.7 wt%) and oleic (5.2–9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 g (compared to 130 g/100 g for soybean oil). Yet, the bean oils exhibited high oxidative stability due to the presence of high amounts of tocopherols (2,670–2,970 ppm). The bean oils had lower pour points (−18 to −11 °C) compared to −9 °C for soybean oil. Among the four bean oils, kidney bean oil had the highest acid value (15.4 mg KOH/g) and kinematic viscosities over a wide range of temperatures.

Phytochemical Content and Antioxidant Properties of Seeds of Unconventional Oil Plants

AbstractThe lipophilic and hydrophilic antioxidants were evaluated in eight plants: safflower (Carthamus tinctorius), viper's bugloss (Echium vulgare), quince (Cydonia vulgaris), evening primrose (Oenothera biennis), rose mosqueta (Rosa affinis rubiginosa), black seed (Nigella sativa), sea buckthorn (Hippophae rhamnoides) and borage (Borago officinales). The highest amounts of tocopherols were contained in seeds of borage and sea buckthorn (66.9 mg/100 g and 45.9 mg/100 g, respectively). The sea buckthorn seed lipids had the highest amount of total sterols (10.4 mg/g of lipids). The predominant form was campesterol. Sitosterol was the major sterol in the lipids of other tested seeds. The content of phenolic compounds ranged from 736.5 mg/100 g dry matter (d.m.) (evening primrose) to 74.8 mg/100 g d.m. (safflower). The highest antioxidant activity, expressed in % scavenged DPPH· free radicals, was observed for evening primrose (91.2%), while the lowest for safflower (36.2%). The correlation coefficient between the level of phenolic compounds and antioxidant activity was 0.53.

Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure

Tocopherols in roasted coffee and coffee brews were analysed by HPLC/diode-array/fluorescence detection. Only α and β vitamers were identified in the samples. The influence of several factors on espresso coffee content, as well as on tocopherol extractability, was ascertained, namely, coffee species, roast degree, brew volume and preparation method. Pure arabica espressos contained 2.2 and 3.9 μg of α- and β-tocopherol, respectively, while robusta espressos showed significantly lower amounts ( p < 0.05): 1.3 and 1.1 μg, correspondingly. Total contents (α + β) in espressos prepared from commercial blends ranged from 2.2 to 4.8 μg. Overall, tocopherol amounts in the brews corresponded to only 1% of those found in the coffee cake. However, espressos prepared from servings contained ∼5-fold higher amounts of tocopherol than those prepared by the classic method. The medium-roast degree seems to be more favourable for the extraction of compounds than light or dark roasts. Compared with other coffee beverages, an arabica espresso cup contained an intermediate level of total tocopherols: 7.0 μg/30 mL, against 4.4 μg for filter (150 mL), 13.6 μg for press-pot (60 mL), 19.7 μg for moka (60 mL), 25.4 μg for Turkish, and 40.1 μg for boiled (150 mL) coffees.

Tocopherol composition in flower organs of Lilium and its variations during natural and artificial senescence

Although the biosynthesis and function of tocopherols (vitamin E) in leaves and seeds have been studied in detail, their occurrence within other plant organs/tissues is still poorly understood. In an attempt to better understand the occurrence and possible functions of tocopherols in flowers, we measured the concentrations of the four tocopherol homologues in floral organs of Lilium (including the gynoecium, androecium, and inner and outer tepals), and evaluated their variations in tepals of cut, senescing flowers (artificial senescence) compared to controls (natural senescence). Results showed that flowers accumulated α-tocopherol at significant amounts, while γ-tocopherol was present at much lower concentrations. The androecium was the organ showing the highest amounts of tocopherols, with a specific accumulation in the pollen, while tocopherols were not present in the gynoecium. Inner and outer tepals also contained significant amounts of α- and γ-tocopherol, whose levels increased during senescence. α-Tocopherol increased in both outer and inner tepals earlier and to a higher extent during senescence of cut flowers than in controls. The lowest concentrations of tocopherols were found at the beginning of tepal development (in green tepals), while the highest concentrations were found in chlorophyll-free, senescing tepals, especially in cut flowers. It is concluded that (i) tocopherols accumulate in outer and inner tepals, and in the androecium of Lilium flowers, particularly in the pollen, and (ii) tocopherols increase with the progression of tepal senescence, and most particularly in cut flowers, which show advanced senescence (reduced longevity).

Estudio de la Desodorización de Aceite de Soja por Simulación

This work presents simulation results of a vegetable oil deodorization process. For simulation purposes, the soybean oil was modelled as a five component mixture: triglyceride, fatty acid, sterol, tocopherol and squalene. Two types of flow, cross and countercurrent, were studied. The process temperature, pressure and contact time were changed, the amount of tocopherol, sterol and squalene in the distillate and the presence of trans compounds in the vegetable oil were analyzed. The results were in agreement with experiment and indicate that countercurrent flow is more convenient from the point of view of quality of the distillate and of the oil, as well as of steam consumption.

Fatty acid, triglyceride and tocopherol composition of Algerian Argan (Argania spinosa) fruit seed lipids

The main focus of the present work is the analytical study of the fatty acid, triglyceride (TAG) and tocopherol composition of oil extract from the fruit of Algerian tree Argania spinosa. The four dominant fatty acids (FA) found in the oil are: oleic C18:1 (52.86%), linoleic C18:2 (25.0%), palmitic C16:0 (14.65%) and stearic C18:0 (7.06%). The distribution of FA between the sn-2 and sn-1,3 positions of TAG from the oil was also determined. Unsaturated FA showed a preference for the internal position, as generally found in vegetable oils. The TAG composition was calculated using the lipase hydrolysis. The oil was found to contain trisaturated (0.47%), disaturated (9.3%), monosaturated (43.95%) and triunsaturated (45.20%) FA. Flash chromatography with solvent of increasing polarity yielded 83.42% neutral lipids, 1.56% glycolipids and 2.09% phospholipids. The oil was characterised by a relatively high amount of tocopherols (1027.8 mg/kg). The (γ+β)-tocopherols were the major isomers, with the rest being α- and δ-tocopherols.

Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats

Lipase-catalyzed interesterification of high oleic sunflower oil (HO) and fully hydrogenated soybean oil (FHSBO) at different weight ratios (55:45, 60:40, 65:35 and 70:30, HO:FHSBO) was carried out in both a batch-type reactor (BA) and a packed-bed reactor (PBR) to produce zero trans shortening. Interesterified products in both PBR and BA consisted of 34–46 g/100 g saturated fatty acids (SFA) (mainly stearic acid) and 54–66 g/100 g unsaturated fatty acid (USFA) (mainly oleic acid). After interesterification the physical characteristics such as melting point and solid fat content (SFC) were changed in each product. The differential scanning calorimetry (DSC) result showed that SFC content in PBR was higher than that in BA at each measured temperature. Decrease in tocopherols was also observed, however, the PBR product contained much higher amounts of tocopherols than BA product.