New Source Of Edible Oil Research Articles

Priming of Citrullus lanatus var. Colocynthoides seeds in seaweed extract improved seed germination, plant growth and performance under salinity conditions

Citrullus lanatus var. Colocynthoide “Gurum” is an unconventional crop that can be utilized as a new source of edible oil and has the ability to grow in a variety of harsh conditions. To mitigate the adverse effects of salinity on seed germination and plant performance of C. lanatus, seeds were primed in the aqueous extracts of the seaweed Ulva lactuca before planting under greenhouse conditions. The aqueous extract of U. lactuca at 8% w/v led to maximal seed germination percentage and seedling growth of C. lanatus. Moreover, U. lactuca extract counteracted the negative effects of salt stress on the plant by significantly increasing the activity of SOD, CAT, and POD. The bioactive components of U. lactuca, e.g. glycine betaine and phenolic compounds can account for such beneficial role of algal extract on C. lanatus. Thus, priming of C. lanatus seeds in U. lactuca extract with various concentrations of U. lactuca extract can be employed as an effective practice for successful seed germination, improved plant growth and enhanced salt resistance, probably as a result of increased antioxidant enzymes activity and photosynthetic pigments.

Ostrich oil as a fat substitute in milk-based infant formula.

In this study, the possibility of replacing vegetable fats with ostrich oil in infant formula (IF) production was investigated. The fatty acid profile, the positional distribution of fatty acids in the triacylglycerols, the cholesterol content, and the physicochemical properties of ostrich oil were determined and compared with breast milk fat and vegetable oils. In the next step, two infant formulas were produced using ostrich oil and vegetable oils and the physicochemical properties, rheological properties, color parameters, and sensory analysis of the resultant powders were compared. The results showed that the predominant fatty acids in ostrich oil are palmitic acid, oleic acid, and linoleic acid which is similar to breast milk fat and vegetable oils. The presence of appropriate cholesterol content in ostrich oil makes it more similar to breast milk fat compared to vegetable fats. Palmitic acid was located at sn-2 position in 15% triacylglycerol from ostrich fat, which was equal to the amount reported for vegetable fats. The incorporation of ostrich oil in infant formula production showed that there is no statistically significant difference between quality attributes of powder formulated with ostrich oil or vegetable oils. Therefore, ostrich oil can be introduced as a new source of edible oil, and addition of ostrich oil is an effective way to reduce the gap between the composition of breast milk and infant formula.

Chemical composition and nutraceutical characterization of Balanites roxburghii seed oil

Balanites roxburghii is an underutilized species native to India and known for its medicinal and nutritional properties. Seeds possess a high amount of oil, which could be a new source of edible oil. Here we report the compositional analysis of B. roxburghii seed oil (BRSO) and its variability among the South Indian populations. Oil content ranged from 43.2 % to 61.0 %. Oleic, linoleic, palmitic, and stearic were the major fatty acids, and their content varied greatly among the accessions. Carotenoid content was up to 22.6 mg/kg oil. α-Tocopherol ranged between 1.21 and 10.6 mg/100 g, whereas β and γ-tocopherols ranged between 0.89 and 4.98 mg/100 g. β-Sitosterol was the major phytosterol (52.5–147 mg/100 g), and squalene quantity was significant (up to 65.4 mg/100 g). BRSO has no cytotoxic effects on 3T3-L1 cell lines. Results suggest that the BRSO is a significant source of oil and nutraceuticals.

Physical and chemical properties of nabak (Zizyphus spina-christi) seed kernel and sweet pepper (Capsicum annuum L.) seed oils.

Nabak seed kernels and sweet pepper seeds, which are separated from the fruits and discarded as waste after processing or consumption, contain high levels of oils (30.19% and 19.57%, respectively). The chemical and thermal characteristics of nabak seed kernel oil (NSO) and sweet pepper seed oil (PSO) were investigated in this study. The NSO and PSO contained high levels of unsaturated fatty acids (84.1% and 86.5%, respectively), and the major fatty acid was oleic acid (57.3%) in NSO, but it was linoleic acid (69.4%) in PSO. The triacylglycerol (TAG) profiles show that NSO contained ten TAG species, three of which represented 87.1%, namely C54:3, C52:2 and C54:4, and triolein was the dominant (OOO, 47.0%). Pepper seed oil contained nine TAG molecular species, four of which represented 93.6%, namely C54:6, C52:4, C54:4 and C52:5, and trilinolein was dominant (LLL, 44.0%). The differential scanning calorimetry (DSC) analysis of NSO revealed that three exothermal peaks were detected during cooling, two endothermal peaks were detected during melting, and the major peak occurred at a low temperature. For PSO, three exothermal peaks were detected during cooling, three peaks were detected (one of them was exothermal) during melting, and the major peaks were observed at low temperatures. Fourier transform infrared (FTIR) spectra indicated that NSO and PSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids. This study offers a scientific basis for the use of NSO and PSO as new sources of edible oils for food applications. © 2021 Society of Chemical Industry.

Phenolic profile (HPLC-UV) analysis and biological activities of two organic extracts from Echinops spinosissimus Turra roots growing in Tunisia

Echinops spinosissimus Turra subsp. roots was investigated, after extraction with two different solvents: ethanol and ethyl acetate, for its phenolic profile as well as biological activities. Echinops spinosissimus Turra subsp. spinosus roots ethanolic extract was characterized by the highest content of total polyphenols (19.3 mg GAE/100 g of DW). In addition, the phenolic profiles of the two studied extracts were analysed using HPLC-UV, where p-coumaric (8.59 mg/kg of DW) and cinnamic acids (4.68 mg/kg of DW) were detected as the most abundant phenolic acids, and kaempferol was the predominant flavonoids (30.37 mg/kg of DM) followed by quercetin and rutin in the ethanolic extract. While, only p-coumaric acid, epicatechin, kaempferol and quercetin were identified and quantified in ethyl acetate roots extract. All tested extracts exhibited an antimicrobial effect against Gram-positive and Gram-negative bacteria. These findings indicate that Echinops spinosissimus Turra subsp. spinosus roots can be regarded as a new source of edible oil having health benefits and nutritional properties.

Chemical Composition, Oxidative Stability, and Antioxidant Activity of Allium ampeloprasum L. (Wild Leek) Seed Oil.

Allium ampeloprasum L., commonly known as wild leek, is an edible vegetable that has been cultivated for centuries. However, no detailed studies have been undertaken to valorize A. ampeloprasum seed oil. This study aims to evaluate the physicochemical properties, chemical composition, and antioxidant activity of A. ampeloprasum seed oil. The seed oil content was found to be 18.20%. Gas chromatographymass spectrometry (GC-MS) showed that linoleic acid (71.65%) was the dominant acid, followed by oleic acid (14.11%) and palmitic acid (7.11%). A. ampeloprasum seed oil exhibited an oxidative stability of 5.22 h. Moreover, γ- and δ-tocotrienols were the major tocols present (79.56 and 52.08 mg/100 g oil, respectively). The total flavonoid content (16.64 µg CE /g oil) and total phenolic content (62.96 µg GAE /g oil) of the seed oil were also determined. The antioxidant capacity of the oil, as evaluated using the ABTS assay (136.30 µM TEAC/g oil), was found to be significant. These findings indicate that A. ampeloprasum seeds can be regarded as a new source of edible oil having health benefits and nutritional properties.

An overview of papaya seed oil extraction methods

SummaryPapaya seeds account for about 20% of the total fresh fruit weight. The seeds are generally discarded as agricultural waste products during fruit processing despite being edible. The seeds contain high levels of lipid and thus can be a new source of edible oil. Numerous technologies have been used for extraction of crude oil from papaya seeds. Papaya seed oil is composed mostly of unsaturated fatty acids with oleic acid being the major one. The oil also contains lipophilic phytochemicals such as tocopherols, phytosterols and carotenoids. Further investigations are necessary to validate the functional properties of papaya seed oil produced from different extraction techniques.

Fatty acids, phytochemical composition and antioxidant potential of pearl millet oil

Millet is one of the most important cereals in the world regarding its domestic and commercial utilization. In spite of the extensive production of numerous millet species as main staple food grain in many developing countries in Africa and Asia, little information is available on pearl millet oil in terms of its composition of bioactive lipophilic and phenolic compounds. The aim of the present study was to describe the importance of pearl millet seeds by extracting their oil and determining its composition regarding lipids, carotenoids and phenolic compounds, and its antioxidant potential. The content of total lipids in pearl millet seeds was 5.1%, similar to that in maize grain. Several fatty acids were detected; the major fatty acid was linoleic acid (47.5%). The content of total unsaturated fatty acids in pearl millet oil was 77.2%. Pearl millet oil was rich in omega-6 (ω-6) fatty acids and it can be considered a highly unsaturated oil. This oil also has a high total phenolic content (220 mg/100 g) and antioxidant activity (79.2%). Two flavonoids (quercetin: 1.7 μg/g and catechin: 1.2 μg/g) were found in pearl millet, which are commonly recorded in other species such as sorghum, amaranth, buckwheat and quinoa. The results showed remarkably high levels of carotenoids in pearl millet (10.2 mg/kg) compared to other millet species. Pearl millet seeds may be used in future to create a new source of edible oil due to the presence of several unsaturated and essential fatty acids. Furthermore, foods manufactured from pearl millet flour will have a high content of phenolic compounds and carotenoids as well as antioxidant activity, which support human health.

Physico-chemical properties and fatty acid composition of <em>Chrozophora tinctoria</em> seeds as a new oil source

Chrozophora tinctoria L., usually known as dyer’s Croton, Turnsole or Giradol, has been used in various medicinal and food products for many years. However, no comprehensive research has been undertaken to assess its potential as a new seed oil crop. Therefore, the current study examined the fatty acid composition, physico-chemical properties and antioxidant activity of C. tinctoria seeds, grown in the southwest of Iran. The seed oil content was found to be 26.40%. The extracted oil was analyzed for fatty acid composition using gas chromatography (GC). The results showed that unsaturated fatty acids accounted for almost 91% of the total fatty acids. Linoleic acid was the dominant fatty acid (76.68%), followed by oleic acid (13.99%) and palmitic acid (5.32%). δ-tocopherol was the major tocopherol in the oil, representing 70 mg/100 g oil. The total phenolic content (151.70 mg GAE per 100 g oil) and total flavonoid content (1.17 mg QE oil) were also determined in the extracted oil. The antioxidant activity was measured by a DPPH assay and expressed as 45% of the seed oil. Due to its high oil yield and high unsaturated fatty acid content, C. tinctoria could be regarded as a new source of edible oil.

Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil

The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as 3.29 and 3.24, 2.00 and 100.0, 101.4 and 81.9, respectively. Due to the high wax content (4.5% and 3.3%, respectively), the saponification number of ARKO and ASKO (96.4 and 99.8, respectively) was lower than that of EVOO (169.7). ARKO had the highest oxidative stability, followed by ASKO and EVOO. Therefore, ARKO can be introduced as a new source of edible oil with high oxidative stability.

Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil

SummaryIn the current study, for the first time, the oxidation stability of the extracted edible oil from Sardasht red grape at three different accelerated deteriorative conditions (oven, microwave and ultraviolet (UV) irradiation) was investigated. In this context, the peroxide value (PV), conjugated diene value (CDV), carbonyl value (CV), radical scavenging activity (RSA) and oil/oxidative stability indices, as well as fatty acid composition and total tocopherol content, were evaluated. Sardasht grape seed oil as a rich oil in unsaturated fatty acid (about 87%) contains linoleic acid in terms of the principal fatty acid (70.4 ± 1.8%). The excessive oxidative stability of crude oil can be correlated with the extreme content of natural antioxidants (tocopherols and tocotrienols). The findings showed that Sardasht red grape seed oil could be approached as new source of edible oil with acceptable oxidative stability.

Promising features of Moringa oleifera oil: recent updates and perspectives.

Lipids are the concentrated source of energy, fat soluble vitamins, essential fatty acids, carriers of flavours and many bio-active compounds with important role in maintaining physiological functions of biological body. Moringa oleifera is native to Himalaya and widely grown in many Asian and African countries with seed oil content range from 35–40%. Moringa oleifera oil (MOO) has light yellow colour with mild nutty flavour and fatty acids composition suggests that MOO is highly suitable for both edible and non-edible applications. MOO is extremely resistant to autoxidation which can be used as an antioxidant for the long term stabilization of commercial edible oils. Thermal stability of MOO is greater than soybean, sunflower, canola and cottonseed oils. High oleic contents of MOO are believed to have the capability of increasing beneficial HDL cholesterol and decreased the serum cholesterol and triglycerides. MOO applications have also been explored in cosmetics, folk medicines and skin care formulations. Overall, this review focuses on commercial production status, food applications, antioxidant characteristics, health benefits, thermal stability, fractionation, cholesterol contents, medicinal, nutraceutical action, toxicological evaluation, biodiesel production, personal care formulations and future perspectives of the MOO for the stake holders to process and utilize MOO as a new source of edible oil for industrial purpose.

Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions

Blends (5%, 10% and 20%, w/w) of cold-pressed black cumin (Nigella sativa) oil (BCO) with sunflower oil (SO) were formulated. Oxidative stability (OxS) of SO and blends during storage at thermal accelerated oxidation conditions including Rancimat method (110C) and Schaal oven test (60C) was studied. Progression of oxidation was followed by measuring peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT). Changes in the volatile oxidation compounds, thymoquinone and tocopherols levels of oils and blends during thermal oxidation were also recorded. Blending did not affect significantly the fatty acids profile of blends wherein linoleic and oleic acids were the main constituents. Inverse relationships were noted between PV and OxS at termination of storage. Levels of CD and CT in SO and blends increased with increase in time. Nine volatile oxidation compounds including hexanal, (E)-2-hexenal, 2-heptanone, (E)-2-heptenal, 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, (E,E)-2,4-octadienal and (E,E)-2,4-decadienal were identified using the headspace/solid phase microextraction-gas chromatography/mass spectrometry (HS/SPME-GC/MS). Hexanal and (E)-2-heptenal were predominant identified compounds wherein these compounds increased during oxidation at 60C. Stability of blends was better than SO, most likely due to changes in the levels of thymoquinone and tocopherols’ found in BCO. Practical Application Blending of edible oils have emerged as an economical way of improving organoleptic and physicochemical characteristics of vegetable oils besides enhancement the oxidative stability. Among new sources of edible oils with high levels of bioactive compounds, cold pressed black cumin oil (BCO) is of interest and may play a role in human health. At different levels of blending SO with BCO, the stability of sunflower oil (SO) was enhanced. The optimal level of BCO enrichment will depend on the actual food application. It is expected that commercial exploitation of BCO:SO blends with affordable cost for consumers will be soon realized.

Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China

Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4.48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic acid (above 2 g/100 g), followed by histidine, phenylalanine, lysine, arginine, cysteine, leucine, tryptophan, serine, glycine, methionine, threonine and tyrosine (0.8-2 g/100 g). The contents of proline, alanine, valine and isoleucine were less than 0.8 g/100 g. The fatty acid profile showed that linoleic acid, palmitic acid, oleic acid, stearic acid and linolenic acid (above 0.55 g/100 g) as the most abundant fatty acids followed lauric acid, arachidic acid, gondoic acid and behenic acid (0.03-0.15 g/100 g). Analyses of mineral content indicated that the most abundant mineral was potassium, followed by magnesium, calcium, iron, zinc, sodium and manganese. The nutritional composition of hot pepper seeds suggested that they could be regarded as good sources of food ingredients and as new sources of edible oils.

Chemical Composition and Nutritive Value of Lantana and Sweet Pepper Seeds and Nabak Seed Kernels

Chemical analysis was carried out on lantana (Lantana camara) and sweet pepper (Capsicum annuum L.) seeds and nabak (Zizyphus spina-christi) seed kernels. The proximate analysis (on dry weight basis) of sweet pepper seeds, lantana seeds, and nabak seed kernels showed the following composition: moisture 70.95%, 17.27%, and 4.22%; ash 4.88%, 1.81%, and 3.51%; fat 19.57%, 11.0%, and 30.19%; crude protein 19.28%, 6.3%, and 38.2%; and carbohydrate 56.3%, 80.9%, and 28.1%, respectively. For minerals, potassium was the most abundant element, followed by phosphorus and sodium. Also, zinc, iron, copper, and manganese were detected. Analysis of amino acids revealed that the first limiting amino acid was valine, for both lantana and sweet pepper seeds, but it was threonine for nabak seed kernels. Antinutritional compounds, including, phytic acid, trypsin inhibitor, and tannins, were detected in all seeds. Results of fatty acid compositions showed that the major fatty acid was oleic acid in both lantana (48.73%) and nabak oils (53.25%), but it was linoleic acid in sweet pepper oil (71.55%). Moreover, the degree of unsaturation of these oils was close to that of common vegetable oils. In all oils, there was absorbance in the ultraviolet (UV)-B and UV-C ranges with potential for use as broad spectrum UV protectants. It can be inferred that the seeds investigated are good sources of crude fat, crude protein, ash, carbohydrate, and some minerals. Furthermore, the oil extracts could be useful as edible oils and for industrial applications. The nutritional composition of the investigated seeds suggested that they could be used to meet part of the nutritional requirements of animal feeds. Also, they could be regarded as good sources of food ingredients and as new sources of edible oils.

Fatty Acids Composition of Apple and Pear Seed Oils

In this study, oil content and fatty acid composition of apple and pear seeds were analyzed. Apple (cv. red Fuji) seeds and pear (cv. Dangshan Suli) seeds contained a large quantity of oils (apple seed oil, 291 g/kg seed; pear seed oil, 179 g/kg seed). Eleven types of fatty acids were identified in apple and pear seed oil; c16:0, c16:1, c18:0, c18:1, c18:2, c18:3, c20:0, c20:1, c20:2, c22:0, and c24:0. The dominant fatty acids in apple seed oil were c18:1 (43.03 g/100g oil), c18:0 (26.47 g/100g oil), and c16:0 (5.60 g/100g oil). The same three fatty acids were also dominant in pear oil (c18:1, 56.80 g/100g oil; c18:0, 20.28 g/100g oil; and c16:0, 6.39 g/100g oil). Compared with previous research, an additional six fatty acids were found in apple seed oil (c16:1, c18:3, c20:1, c20:2, c22:0, and c24:0). Unsaturated fatty acids comprised 70.598 g/100g oil of apple seed oil and 77.846 g/100g oil of pear seed oil. In conclusion, apple seeds and pear seeds contain a large quantity of oil comprised of many fatty acids, especially unsaturated fatty acids. These data suggest that apple and pear seeds could be new sources of edible oils.

Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products

Terminalia belerica Roxb ( Combretaceae) known as bahera, found abundant in tropical Asia, is a source of new edible oil (37% by dry weight of kernel), biofertilizer, tannin and antioxidant. The oilcake contains high amount of nitrogen (8.34%). On biochemical evaluation form the oil cake it is evident that about 60% NaCl extractable protein is digestible which can be converted into biofertilizer or some useful fodder. The extractable high quality of tannin present in fruit pulp can be used in the leather industry and herbal medicines. The different processes for the extraction of tannin have been discussed. The maximum tannin was extracted at 135 °C over 12 h with shaking. The seed coat contains high amount of gallic acid (3.2 mg/ml) which showed good antioxidant properties on different vegetable oils.

Some Characteristics of Crude Oil Extracted from Roselle <I>(Hibiscus sabdariffa L.)</I> Seeds Cultivated in Egypt

The physical and chemical properties of crude roselle seed oil as well as its fatty acid composition were estimated and compared with those of corn oil. Campesterol, campestanol, stigmasterol, β-sitosterol and β-sitostanol fractions (the most common phytosterols) of both oils were also determined by GLC. The results indicated that the melting point (−1.1±0.3°C), unsaponifable matter (1.0±0.2%) and iodine value (109±7) of roselle seed oil were not significantly (P<0.05) different than those of corn oil (1.0±0.1°C, 1.1±0.2% and 117±5). Therefore, the oil could be classified as semi-dry oil. The oil contained significant amounts of triacyglycerols (69.2±1.6%) and sterols (3.5±0.4%). GLC analysis proved that the linoleic (45.3%), oleic (27.2±0.7%) and palmitic (17.3±0.8%) of roselle seed oil were the predominant fatty acids. Because of the similarity of roselle seed oil to corn oil in chemical composition and lipid fractions, roselle seed oil might provide a new source of edible oil. Further study on the nutritional and physiological value of roselle seed oil is needed.

Lupinseed—a new source of edible oil

SummaryLupin can be grown as an arable leguminous oilseed crop in temperate climates. Though the oil yield, as a proportion of dry seed, is somewhat low in comparison with soyabeans, the oil is readily extractable and can be refined by conventional processes to yield a pale bland edible oil in good yield.Owing to the presence of linolenic acid, lupinseed oil, like soyabean oil, has limited stability in ambient storage conditions but its quality compares favourably with that of soyabean oil or rapeseed oil.