Profile Of Oil Research Articles

ANALISIS PROFIL SENYAWA KIMIA MINYAK ALPUKAT DARI DUA VARIETAS BUAH ALPUKAT (Persea americana) DAN POTENSINYA UNTUK KESEHATAN

Avocado (Persea americana) is a popular tropical fruit due to its health benefits and its diverse applications in culinary and cosmetic industries. The avocado fruit is not only consumed for its flesh, but its utilization has now expanded with the production of avocado oil. As interest in avocado oil increases, different extraction methods have been developed to obtain oil of the highest quality. This study aimed to analyze the chemical profile of avocado oil from two varieties, as well as evaluate its health potential. The research method used is descriptive, focusing on the composition of fatty acids analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The results of the study showed that the butter variety avocado oil contains fatty acids such as tetracosanoic acid, octadecenoic acid, undecylenic acid, palmitic acid, nonanoic acid, and heptacosanoic acid. Meanwhile, the alligator variety avocado oil contains fatty acids such as oleic acid and linoleic acid. The study concluded that variations in avocado fruit influence the fatty acid composition of avocado oil extracted by the autoclave method, where alligator variety avocado oil provides health benefits as a source of vegetable oil rich in oleic and linoleic acids, while the butter variety avocado oil offers benefits for nerve health. Recommendations for further research include clinical studies evaluating the health benefits of avocado oil, with a focus on the effects of fatty acids such as tetracosanoic acid, oleic acid, and linoleic acid, to provide stronger scientific evidence regarding their effects on nerve, heart, and skin health.

Chemical Composition, Antibacterial, Antioxidant, and Toxicity Profiles of Cajuput Oils from Diverse Malaysian Districts

Chemical Composition, Antibacterial, Antioxidant, and Toxicity Profiles of Cajuput Oils from Diverse Malaysian Districts

The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils

The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils

Phytochemical and Biochemichal Profile of Raw Extracts and Oil from Curcuma longa Rhyzomes Grown in Diabo (Côte d'Ivoire)

Aims: The aim of this study was to determine the phytochemical and biochemichal profile of Curcuma longa grown in Diabo, central Côte d'Ivoire. Place and Duration of Study: Department of Biochemistry-Genetics, Unit for Training and Research in Biological Sciences, Peleforo University GON COULIBALY Korhogo, BP 1328 Korhogo; The first part of this study was carried out from April 1, 2023 to December 31, 2023; the second part was conducted from March 01, 2024 to July 31, 2024. Methodology: Several phytochemical tests based on colorimetric reactions were used to perform qualitative and quantitative analyses of polyphenols, flavonoids and tannins. To characterize the oil and crude extracts, the indices of iodine and refractive as well as pH and Brix were determined. Results: The results show the presence of several secondary metabolites in the crude extracts, including polyphenols (53.1 ± 2.08 mg Eq AG/g extract), flavonoids (2.7 ± 0.22 mg Eq AG/g) and catechic tannins (9.1 ± 0.7 mg Eq C/g) in variable quantities. Biochemical analyses showed a pH close to neutral (pH = 6.68). The Brix value (23.20 ± 0.26 min), shows that Curcuma longa extracts, in particular EHCL, contain several soluble solids such as reducing sugars, acids, salts, pectins and nitrogenous matter. As far as the oil is concerned, the iodine value obtained was 84.1 ± 0.1 g I2 /100 g fat; this high value is close to 100 g. The refractive index was 1.52 ± 0.61. Conclusion: Phytochemical and biochemical characteristics show that Curcuma longa rhizomes could have interesting pharmacological potential.

Effect of drying conditions on the chemical compositions, molecular docking interactions and antioxidant activity of Hedychium spicatum Buch.-Ham. Rhizome essential oil

The fresh and dried rhizomes of Hedychium spicatum are used to treat various ailments. The present work aimed to determine the influence of drying conditions (shade; HSSH, sun; HSS, oven; HSSV30 HSSV50, blower; HSB) on the essential oil profile and antioxidant potential of H. spicatum rhizomes. The oil was extracted by hydrodistillation method. The GC-FID and GC-MS were used to identify compounds, while the antioxidant potential was measured by DPPH radical scavenging, metal ion chelating and H2O2 scavenging methods. To investigate the inhibitory potential, molecular docking simulations were conducted on major compounds targeting NADPH oxidase. Drying significantly enhanced the oil yield of H. spicatum. The dominant compounds identified across all the samples were 1,8-cineole (14.62–53.87%), α-cadinol (10.62–25.06%), elemol (6.56–20.03%), germacrene-4-ol (3.73–11.27%), and α-muurolol (3.32–7.74%). The content of 1,8-cineole increased significantly while the percentage of elemol, germacrene-4-ol, α-muurolol, and α-cadinol decreased significantly in the dried rhizome samples. Among all the drying conditions, HSOV30 exhibited the highest oil yield, antioxidant potential and highest content of 1,8-cineole and elemol (marker components). Docking studies indicated that α-muurolol and α-cadinol exhibited favorable binding affinities and significant hydrophobic interactions with the enzyme’s active site, suggesting their efficacy. Therefore, the selection of the appropriate drying condition to obtain essential oils is important not only in terms of higher yield but also, most importantly, in terms of the percentage of compounds that can bring the essential oils to their sustainable use. It is the first report on the effect of drying on H. spicatum rhizomes.

A three-phase dispersion profile model for stratified pipe flow: Effects of gas bubbles on the distribution of oil and water droplets

A three-phase dispersion profile model for stratified gas/oil/water pipe flow was developed. The main goal was to incorporate the effects of gas bubbles on the cross-sectional distribution of oil and water droplets in the continuous liquids. Gas bubbles entrain from the gas layer above the oil/water layers and modify the oil and water dispersion profiles in several different ways. Increased hindered settling due to gas bubbles, reduction of the effective background mixing density that affects buoyancy, turbulence suppression due to droplets and bubbles and finally reduction of oil and water droplet entrainment rate due to area blocking by gas bubbles at the oil/water interface. All three dispersion profiles were modelled consistently with respect to their mutual coupling. The tuned model qualitatively reproduced the shapes and magnitude of the volume fraction profile data obtained from X-ray measurements. Several areas were identified where more fundamental experimental research would be needed.

Impact of extraction techniques on phytochemical profile and antimicrobial activity of garlic essential oil

Impact of extraction techniques on phytochemical profile and antimicrobial activity of garlic essential oil

Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating

ABSTRACTThe effects of microwave (MW), infrared (IF), and oven heating (OH) on the volatile profile and flavor of perilla oil were investigated in this study. Physicochemical properties and Maillard reaction products of perilla oil were measured to investigate the potential pathway of flavor formation. Sensory evaluation, combined with headspace‐solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) and electronic nose (E‐nose) techniques, was employed to determine the categories and contents of volatile compounds in perilla oil. Three heating treatments all effectively increased the content of odor‐active volatile compounds in perilla oil. Samples treated by MW contained higher concentration of heterocyclics, while samples treated using IF and OH contained more aldehydes. The content of (E,E)‐2,4‐heptadienal were highly correlated to P‐AV. The contents of pyrazines and furans were positively correlated with A420nm, particularly 2,5‐dimethyl‐pyrazine, trimethyl‐pyrazine, and 2‐pentylfuran. The content of hexanal and (E)‐2‐hexenal showed a negative correlation with the content of heterocyclic compounds. Consequently, the volatile compounds in perilla oils were generated through three potential mechanisms: lipid oxidation, the Maillard reaction, and their synergistic effect.

Assessment of growth and essential oil profiling in leafy coriander (Coriandrum sativum L.) genotypes

Coriander is a versatile plant prized for its dual role as a culinary spice and a medicinal herb. Leafy coriander, an herbaceous plant, is particularly noted for its rich content of bioactive compounds, such as essential oils, flavonoids, and vitamins. The experiment was conducted at the Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore. A study was conducted using a Randomized Block Design (RBD) with two replications, focusing on critical growth and yield traits. Among the fifteen genotypes evaluated, the CSL1 genotype illustrates superior performance in various growth and yield parameters. Coriander leaves are extensively studied for their antioxidant, anti-inflammatory, and antimicrobial properties, underscoring their significance in nutritional and medicinal contexts. In this research, coriander leaf oil was extracted and analysed using gas chromatography-mass spectrometry (GC-MS) to determine its chemical composition. The GC-MS analysis identified 60 distinct compounds in the essential oil, with the major constituents being 3-dimethylamino acrylonitrile, trans-2-Dodecen-1-ol, Cyclooctane, Decanal, 13-Octadecenal, 9-Decen-1-yl acetate and 2-Propen-1-amine. These results offer valuable insights into the unique chemical profile of coriander leaf oil, contributing to its distinctive aroma and potential applications in flavouring fragrance and therapeutic formulations.

Degradation of Argan Oils Used in Edible and Cosmetic Applications After Exposure to UV Light.

This study investigates for the first time the effects of UV light exposure on the chemical composition of artisanal and cold-pressed culinary and cosmetic argan oils, as well as their quality and biological activities. We ascertained the oxidative stability of both types of oil through measurements of the peroxide value, acidity, UV-spectrophotometric indexes (E232 and E270), and iodine value. Over the course of eight hours at room temperature, the impact of UV light on the breakdown of tocopherols, polyphenols, chlorophylls, and carotenoid pigments was examined. The findings showed that during photo-oxidation, acidity, peroxide value, and particular extinction coefficients (E232 and E270) gradually increased. On the other hand, a decline in the content of polyphenols, tocopherols, carotenoid, and chlorophyll was noted. Interestingly, iodine levels failed to improve. Although after an eight-hour degradation, the physicochemical profile of Argan oils remained exceptional. DPPH• (1,1-Diphenyl-2-picrylhydrazyl) antioxidant activity tests showed a gradual decrease in radical inhibition over time, which was attributed to lower levels of tocopherol and polyphenol. However, roasted oils showed antifungal action against Botrytis cinerea fungus, while Argan vegetable oils showed no activity against Escherichia coli, Microbacterium resistens, Staphylococcus saprophyticus, and Raoultella ornithinolytica, according to antimicrobial assays.

Chemical Profile of Kumquat (Citrus japonica var. margarita) Essential Oil, In Vitro Digestion, and Biological Activity.

Kumquat is one of the smallest citrus fruits (from the Rutaceae family), and its essential oil's biological effects have not yet been sufficiently researched, in contrast to the essential oils of its relatives. Therefore, the aim of this large-scale study was to investigate the chemical profile of kumquat essential oils (KEOs) isolated by microwave-assisted distillation (MAD) and Clevenger hydrodistillation using GC-MS analysis. To test the bioaccessibility of their bioactive components, in vitro digestion with commercially available enzymes was performed. The final step of this research was to test their cytotoxic activity against a cervical cancer cell line (HeLa), a human colon cancer cell line (HCT116), a human osteosarcoma cell line (U2OS), and a healthy cell line (RPE1). Two methods were used to test the antioxidant activity: DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity). The antibacterial activity was tested in relation to the growth and adhesion of Escherichia coli and Staphylococcus aureus on a polystyrene surface. The GC-MS analysis showed that the major compound in both kumquat essential oils was limonene, which was stable before and after in vitro digestion (>90%). The results showed that the cytotoxic activity of the KEOs in all three cancer cell lines tested was IC50 1-2 mg/mL, and in the healthy cell line (RPE1), the IC50 value was above 4 mg/mL. The antibacterial activity of the KEOs obtained after MAD and Clevenger hydrodistillation was 4 mg/mL against E. coli and 1 mg/mL against S. aureus. The KEOs after MAD and Clevenger hydrodistillation reduced the adhesion of E. coli by more than 1 log, while there was no statistically significant effect on the adhesion of S. aureus to the polystyrene surface. Both KEOs exhibited comparable levels of antioxidant activity using both methods tested, with IC50 values of 855.25 ± 26.02 μg/mL (after MAD) and 929.41 ± 101.57 μg/mL (after Clevenger hydrodistillation) for DPPH activity and 4839.09 ± 91.99 μmol TE/g of EO (after MAD) and 4928.78 ± 275.67 μmol TE/g of EO (after Clevenger hydrodistillation) for ORAC. The results obtained show possible future applications in various fields (e.g., in the food, pharmaceutical, cosmetic, and agricultural industries).

Identify the Purity of Sesame Oil from Sesame Seeds (Sesamum indicum L.) and Analysis Using the ATR-FTIR Method

Sesame seeds (Sesamum indicum L.) are a plant that produces the most important and oldest oil known to man. Apart from being rich in nutrients, sesame consists of important functional components such as sesamin, sesamolin, sesamol, sesaminol, sesamolin phenol, and other lignan-like active ingredients and can trigger the motive to produce sesame oil by adulteration in order to achieve market desires. The aim of this research is to identify the purity of sesame oil and analyze it using the ATR-FTIR method to detect and prevent counterfeiting. Testing the characteristics of sesame oil can be adjusted to the quality requirements that have been set, one of which is the Indonesian National Standard (SNI) so that the quality of sesame oil circulating on the market is guaranteed. This research is non-experimental research. Sesame seed oil resulting from pressing is based on the test requirements of SNI 01-4468-1998 including the physico-chemical properties test. The results of the sesame seed oil profile are that the sesame seed oil extraction yield is 29.265%, the sesame oil is bright yellow in color, has a distinctive smell, specific gravity (20oC) 0.9237± 0.0057, refractive index 1.4702 ± 0.0005, peroxide value 2 ± 0.0577 meqO2/Kg, iodine value 107.1 ± 0.5773, and acid number 0.224 ± 0.0577. Based on the research results, it can be concluded that the pressed sesame seed oil has met the requirements of the SNI 01-4468-1998 test, and from the functional groups that appear in the ATR-FTIR it can be concluded that the pressed sesame oil contains methyl ester group compounds.

Experimental data and thermodynamic modeling for n-propane + Brazil nut oil at high pressures

This research aimed to uncover essential phase transition data for the pseudo-binary system of n-propane and Brazil nut oil. Over a range of temperatures from 313 to 343 K and pressures up to 3.42 MPa, our study identified various phase equilibria, including liquid-vapor, liquid-liquid, and liquid-liquid-vapor, using the visual synthetic-static variable volume method. The observed phase transitions fall under the type III classification proposed by Scott van Konynenburg. Leveraging the cubic Peng-Robinson equation of state with the van der Waals mixing rule, we were able to construct isopleths for the proposed system. Additionally, we examined the fatty acid profile of Brazil nut oil to accurately quantify its composition and estimate critical properties of the pseudo component in line with Kay's rule. This research provides critical insights into the behavior of phase diagrams for pressurized fluid-based extraction and separation processes, which are crucial for achieving maximum yield and minimizing energy expenditure.

Lipid and Essential Oil Profiles of Gliricidia sepium (Jacq.) Kunth. ex. Walp. Leaves and Flowers with Antifungal Effects Against Fluconazole-Resistant Candida albicans

Lipid and Essential Oil Profiles of Gliricidia sepium (Jacq.) Kunth. ex. Walp. Leaves and Flowers with Antifungal Effects Against Fluconazole-Resistant Candida albicans

Formulation of a High-Quality Cold-Pressed Vegetable Oil (Virgin) Based on a Blend of Four Oilseeds.

Vegetable oils are crucial for the human diet, providing energy and essential fatty acids. This study investigates the formulation of a high-quality cold-pressed vegetable oil blend from rapeseed, sunflower, sesame, and safflower, chosen for their agronomic benefits, cost-effectiveness, and reduced environmental impact. For the first time, this study is carried out in order to enhance the nutritional profile of these blend oils compared to commercial oils. The study's results showed that all formulated blend oils had higher total polyphenol and flavonoid content. Specifically, the blend of 1/2 rapeseed, 1/4 sunflower, 1/8 sesame, and 1/8 safflower had an oil yield ranging from 37 to 39% and was rich in total polyphenols (18 mg GAE/100 g), total flavonoids (2 mg/g), antioxidant activities (52%), oleic acid (46.4%), and saturated fatty acids (11%), with a balanced omega-6/omega-3 ratio (2.5). Consuming this blend oil offers a healthier choice rich in nutrients and natural antioxidants. This could open new market opportunities and cater to the growing demand for healthier oil options, especially since it is extracted without a refining process. Further research could focus on the sensory attributes and consumer acceptance of these blend oils to ensure market success, noting that sesame and sunflower involve agreeable pronounced aromas.

Cerium Oxide Nanoparticles (CeO2 NPs) Enhance Salt Tolerance in Spearmint (Mentha spicata L.) by Boosting the Antioxidant System and Increasing Essential Oil Composition

Salinity represents a considerable environmental risk, exerting deleterious effects on horticultural crops. Nanotechnology has recently emerged as a promising avenue for enhancing plant tolerance to abiotic stress. Among nanoparticles, cerium oxide nanoparticles (CeO2 NPs) have been demonstrated to mitigate certain stress effects, including salinity. In the present study, the impact of CeO2 NPs (0, 25, and 100 mg L−1) on various morphological traits, photosynthetic pigments, biochemical parameters, and the essential oil profile of spearmint plants under moderate (50 mM NaCl) and severe (100 mM NaCl) salinity stress conditions was examined. As expected, salinity reduced morphological parameters, including plant height, number of leaves, fresh and dry weight of leaves and shoots, as well as photosynthetic pigments, in comparison to control. Conversely, it led to an increase in the content of proline, total phenols, malondialdehyde (MDA), hydrogen peroxide (H2O2), and antioxidant enzyme activities. In terms of CeO2 NP applications, they improved the salinity tolerance of spearmint plants by increasing chlorophyll and carotenoid content, enhancing antioxidant enzyme activities, and lowering MDA and H2O2 levels. However, CeO2 NPs at 100 mg L−1 had adverse effects on certain physiological parameters, highlighting the need for careful consideration of the applied concentration of CeO2 NPs. Considering the response of essential oil compounds, combination of salinity stress and CeO2 treatments led to an increase in the concentrations of L-menthone, pulegone, and 1,8-cineole, which are the predominant compounds in spearmint essential oil. In summary, foliar application of CeO2 NPs strengthened the resilience of spearmint plants against salinity stress, offering new insights into the potential use of CeO2 NP treatments to enhance crop stress tolerance.

Physicochemical characteristics and nutritional value of safflower oil: A potential sustainable crop for Egypt

Background: The Increasing demand for sustainable and economical non-traditional edible oils, as alternatives to common oils is pivotal to bridge the edible oils gap, coupled with negative impacts of climate change on the agroecological settings for common oilseed crop productivity. Safflower, being one of the fast-growing medicinal oilseeds crops rich in polyunsaturated fatty acids, known as the “king of linoleic acid”, exhibits resilience to adverse environmental conditions such as high temperatures, drought, salinity, and marginal environments. Aims: This study aimed to comprehensively assess the physicochemical characteristics and lipid nutritional indices of safflower oil to validate its potential for expanded cultivation in Egypt. Materials and Methods: Safflower oil was extracted from seeds of two spineless varieties cultivated in Egypt. The oil was subjected to proximate analysis, physicochemical characterization, fatty acid profile determination, and α-tocopherol content analysis. Additionally, a frying stability test was carried out for safflower oil and its blends with soybean oil in different ratios, monitoring changes in free fatty acid, peroxide value, and total polar compounds. Lipid nutritional indices were calculated to assess the oil’s health-promoting properties. Results: Safflower oil exhibited similar proximate composition and physicochemical characteristics to sunflower oil. The fatty acid profile of safflower oil was comparable to sunflower oil, with a lower oleic acid content and a higher linoleic acid content. Furthermore, safflower oil demonstrated satisfactory stability during the frying process. Lipid nutritional indices calculated based on the fatty acid profile revealed that safflower oil is a valuable source of ω-6 fatty acids. The oil exhibited favorable values for atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic / hypercholesterolemic (HH), health-promoting index (HPI), and possessed strong antioxidant properties due to its high α-tocopherol content. Conclusion: The findings of this study support the potential of safflower oil as a promising non-traditional edible oil, suitable for expanded cultivation in Egypt. Its favorable nutritional profile and stability make it a valuable addition to the dietary landscape. Keywords: Carthamus tinctorius L., safflower oil, edible oil gap, lipid nutritional indices, frying stability, non-traditional edible oils.

Effect of Kappaphyscus alvarezii seaweed liquid extract on growth, yield and chemical constituents of Geranium (Pelargonium graveolens l’ Herit. ex Aiton)

The application of seaweed-based fertilizers is an important renewable resource and gaining considerable attention in the present scenario of agriculture and horticulture as organic nutrient input and growth promoters. The present study was conducted to examine the effect of seaweed liquid extract on growth, yield, and chemical constituents of the important aromatic plant geranium. The experiments were conducted in the CSIR-CIMAP, Research Center, Bengaluru (Karnataka, India) during the Rabi season of 2018–2019 and 2019–2020. The results of pooled data over two years revealed that application of Kappaphycus alvarezii seaweed liquid extract (KSWE) along with RDF at a concentration of 15% significantly improved the plant height (71.37 ± 0.69 cm), plant canopy (68.24 ± 1.60 cm), herb yield (42.71 ± 2.45 t ha−1year−1) and oil recovery (0.36 ± 0.02%) as compared over RDF. An account of 23.14% and 23.87% increase in herbage and essential oil yield was recorded over RDF. The functional relationship between herb and oil yield of geranium with different concentrations of seaweed extract applied at different crop stages was strongly correlated (r 2=0.97 and r 2=0.91, respectively). The chemical profile of essential oil reveals that higher amounts of linalool (7.5%) isomenthone (6.65%), geranial (1.29%), geranyl formate (3.81%), and the highest citronellol to geraniol (C:G ratio) ratio of 2.14 was noticed in the treatment which receives 15% KSWE along with RDF. The study clearly exhibits the notable benefits in the performance of geranium with the application of 15% of aqueous seaweed extract from Kappaphyscus alvarezii both in quantitative and qualitative terms.

Influence of seasonal variation on the chromatographic profile and physicochemical properties of Basil (Ocimum basilicum) essential oil

Basil (Ocimum basilicum) is important in the Brazilian economy and its essential oil is used in cooking, industry and perfumery, and has antimicrobial properties. The chemical composition of essential oils can be altered by the action of various factors, whether internal or external to the plant, such as genetics, temperature, water availability and seasonality. The aim of this research was to assess whether seasonality interferes with the chromatographic profile and physicochemical characteristics of basil essential oil. The study was carried out by investigating the technical reports of the Haje Insumos company on the chemical composition using gas chromatography, physical-chemical analysis (density, refractive index and humidity) and organoleptic analysis (appearance, color and odor). Due to the presence of the linalool component in greater quantity, the oil analyzed is characterized as being of the linalool chemotype. The product showed no alterations to its organoleptic characteristics and all the results were in accordance with its specification. In addition, one of the batches had a higher moisture content, which may be related to the environmental conditions at the time of year, which requires attention as water can trigger a hydrolysis reaction in fat-soluble molecules. It is understood that seasonality may be related to changes in the essential oil, and it was possible to contribute to the recognition of this plant's product.

Fatty Acid Profiles of Oils Extracted with Water from the Seeds of Three Species of Cucurbits Grown in Congo

Fatty Acid Profiles of Oils Extracted with Water from the Seeds of Three Species of Cucurbits Grown in Congo