Total Tocopherol Content Research Articles

Comparative analysis of lipid profile, and nutritional quality of eight Moroccan varieties of Punica granatum

The purpose of this study was to investigate the nutritional value of eight varieties of Punica granatum seeds grown in Morocco (INRA station) as a source of vegetable oil. To this end we have investigated the impact of cultivars on lipophilic bioactive compounds, including Fatty acid (FA), phytosterol, and tocopherols, as well as the qualitative, nutritional and metabolic potential of the seeds of this varieties. The lipid profile analysis of pomegranate seed oils from the eight varieties revealed a predominance of unsaturated fatty acids, notably punicic acid (77.49–82.93 %). In terms of sterols, β-sitosterol scored the highest values among the sterols identified (520.31–726.82 mg/100 g). The chemical composition of tocopherols showed γ-tocopherol to be the major component (343.22–567.40 mg/100 g), with the red pomegranate showing the highest γ-tocopherol value, while the yellow pomegranate marked the highest concentration of total tocopherols. Nutritional indices calculated on the basis of fatty acid composition show favorable profiles for the Sefri and Mollar Ossin Hueso varieties.

Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil

The pomegranate, Punica granatum L. (Punicaceae), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aimed to evaluate the effects of traditional roasting in a microwave on the lipid content, nutritional value, and oxidative stability of Moroccan pomegranate seed oil. The findings indicated a rise in the amount of oil after 15 min of roasting at 650 W, the amount of oil rose from 27.03 to 30.10 (g/100 g). However, the protein content, UV absorbance values, iodine, and saponification values were not significantly affected by a longer roasting time. The peroxide value increases with roasting (1.00 to 5.00 M.eq. O2/kg oil). The roasting process under 350 W did not significantly alter the fatty acid composition. The total tocopherol content exhibits a decrease with increasing roasting time and power, ranging from 333.36 mg/100 g for unroasted seeds to 316.84 mg/100 g for seeds roasted under the conditions of 650 W for 15 min. The roasting process has proven to be critical for the immediate and long-term preservation of the nutritional and physico-chemical properties of pomegranate seed oil.

High Pressure Extraction as a Green Alternative to the Conventional Sunflower Oil (Helianthus annuus) Production Process - Extraction with Pressurized Ethanol in an Intermittent Process and with Supercritical Fluid.

This research explores green-technology alternatives to extract vegetable oils as alternatives to hexane, a non-renewable solvent, focussing on sunflower oil. It compares pressurized liquid extraction (PLE) with ethanol and supercritical fluid extraction (SFE) with CO2. Both processes aim to maximize oil yield, tocopherol content (α, β, γ, and δ), fatty acid profile (FA), and triacylglycerol (TAG) composition. Results show that SFE at 32 MPa achieves an87.58% oil recovery, while PLE at 84°C achieves 93.93%. PLE with ethanol extracts polar minority compounds along with the oil due to its higher temperature, favoring extraction. The total tocopherol content is 91.17 mg/100 g of oil in optimized SFE conditions, with α-tocopherol extraction influenced by temperature, γ and δ-tocopherol by pressure. PLE yields 83.16mg/100g of oil in tocopherols influenced less by process variables. The fatty acid (FA) profile do not vary in the oils obtained from different processes or based on the variables within each process, with linoleic and oleic acids being the most abundant. Similarly, triacylglycerols (TAGs) C54:5 and C54:6 are predominant. The optimization of SFE and PLE processes indicates a strong potential for using green solvents in the extraction of tocopherol-rich sunflower oil.

The influence of high oleic oils during intermittent frying on the formation of acrylamide in french fries

High oleic oils are often used for industrial frying considering a better nutritional value and stability to thermal oxidation than high polyunsaturated fatty acid oils. This research aimed to investigate the correlation between total polar compound (TPC) and acrylamide content during intermittent frying using high oleic oils such as super palm olein (SPO), high-oleic canola oil (HOCO) and high-oleic sunflower oil (HOSO). All oils were accessed in terms of fatty acid composition and tocopherol quantity prior to intermittent frying. The TPC of frying oil was recorded at every 8th interval of the frying cycle and french fries fried with respective oils were collected, and oil was extracted for acrylamide quantification using HPLC-MS. Pearson correlation showed a positive correlation between the total polar compound of frying oil and the acrylamide content of french fries (p<0.01). SPO contained the highest total tocopherol content, followed by HOCO and HOSO, accordingly. French fries fried with SPO had the lowest acrylamide content, followed by HOCO and HOSO, respectively. By contrast, SPO had the highest TPC content throughout the frying cycles, followed by HOCO and HOSO. The presence of oleic acids might not produce higher TPC, however, it produced higher acrylamide formation in the french fries. Overall, SPO is suitable for intermittent frying uses as it yielded the lowest concentration of acrylamide in french fries.

Comparative analysis of nutritional value and antioxidant activity in sweet and bitter almonds

In this study, four cultivars of almonds including bitter and sweet almonds from the northern regions of Morocco have been studied in terms of chemical composition, bioactive content, and antioxidant activity. Our research revealed that almonds are rich in minerals, and they displayed low levels of primary oxidation by-products and excellent stability. The fatty acid composition was dominated by oleic and linoleic acids, with slight variations between regions and almond cultivars. The analyses of unsaponifiable fraction revealed that the sterol component of almond oil was mainly composed by β-sitosterol and Δ-5-avenosterol (with regional differences), meanwhile α-tocopherol was the predominant among tocopherols. Furthermore, a significant presence of phenolic compounds was observed, particularly in Al Hoceima Beldi sweet almonds, with a gallic acid equivalent of 47.15 mg GAE/g in methanol extract and a total tocopherol content of 558.53 mg/kg. These results highlighted the strong antioxidant potential of Al Hoceima Beldi sweet almond oil, which showed good antioxidant activity for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) with an IC50 value of 63.47 μg/mL and a high concentration of samples for 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (19.48 mg TE/g extract). In conclusion, the research supports the cultivation and consumption of these sweet almond cultivars in recognition of their significant contribution to human well-being. Bitter almonds have medicinal benefits but are toxic and unsafe for consumption.

GD23132-PISTACIA TEREBINTHUS L. PISTACIA TEREBINTHUS L. OIL EXTRACTION BY LIQUID and SUPERCRITICAL CARBON DIOXIDE MODIFIED WITH A CO-SOLVENT AND EVALUATION OF PHENOLIC COMPOUNDS, FATTY ACIDS PROFILE AND TOCOPHEROLSEXTRACTION BY SUPERCRITICAL CARBON DIOXIDE MODIFIED WITH A CO-SOLVENT AND EVALUATION OF PHENOLIC COMPOUNDS, FATTY ACIDS PROFILE AND TOCOPHEROLS

The Pistacia terebinthus L was extracted using liquid and supercritical carbon dioxide together with a co-solvent (ethanol). The effect of different temperatures (30 and 50°C), pressure (250, 300, and 350 bar), extraction time (60 and 120 min), and different percentages of co-solvent (0, 5, and 10%) was investigated. The amount of phenolic compounds, tocopherols, and fatty acid composition was determined. HPLC, UHPLC and GC were used for analysis of phenolic compounds, tocopherols, and fatty acid composition respectively. Quercetin was the main phenolic compound. The oil was rich in unsaturated fatty acids which were between 69.68 – 75.47%. Oleic acid was the predominant unsaturated fatty acid, and the main saturated fatty acid was palmitic acid. Total tocopherol content of the oil was between 13.07-245.3 ppm and the main tocopherol was β-tocopherol. The study showed that the amount of phenolic compounds, fatty acid composition, and tocopherol content were changed according to the parameters.

Variability in seed quality traits in castor germplasm

Castor is an industrial oilseed crop with great potential for biorefineries. However, little is known about the variability in the bioactive compounds in castor germplasm. This study evaluated seed weight, oil content, fatty acid profile, tocopherols, and phytosterols in 160 accessions of the USDA-ARS castor germplasm collection. The accessions were grown in Cordoba, Spain, under three different environmental conditions. Environmental and genotype-by-environment interaction effects were predominant for most traits, resulting in moderate to low broad-sense heritabilities, which ranged from 0.12 for total tocopherol content to 0.88 for hundred-seed weight. The genetic variability in the seed quality traits identified in the collection was lower than that reported previously for the germplasm of wild and semi-wild accessions from Spain, which is attributed to the lower genetic diversity in cultivated than in wild forms. The variation in seed quality traits in castor germplasm can be exploited to improve the concentration of bioactive compounds in castor cultivars.

Vitamin E biofortification: enhancement of seed tocopherol concentrations by altered chlorophyll metabolism.

Homogentisate Phytyltransferase (HPT) catalyzes condensation of homogentisate (HGA) and phytyl diphosphate (PDP) to produce tocopherols, but can also synthesize tocotrienols using geranylgeranyl diphosphate (GGDP) in plants engineered for deregulated HGA synthesis. In contrast to prior tocotrienol biofortification efforts, engineering enhanced tocopherol concentrations in green oilseeds has proven more challenging due to the integral role of chlorophyll metabolism in supplying the PDP substrate. This study show that RNAi suppression of CHLSYN coupled with HPT overexpression increases tocopherol concentrations by >two-fold in Arabidopsis seeds. We obtained additional increases in seed tocopherol concentrations by engineering increased HGA production via overexpression of bacterial TyrA that encodes chorismate mutase/prephenate dehydrogenase activities. In overexpression lines, seed tocopherol concentrations increased nearly three-fold, and resulted in modest tocotrienol accumulation. We further increased total tocochromanol concentrations by enhancing production of HGA and GGDP by overexpression of the gene for hydroxyphenylpyruvate dioxygenase (HPPD). This shifted metabolism towards increased amounts of tocotrienols relative to tocopherols, which was reflected in corresponding increases in ratios of GGDP/PDP in these seeds. Overall, our results provide a theoretical basis for genetic improvement of total tocopherol concentrations in green oilseeds (e.g., rapeseed, soybean) through strategies that include seed-suppression of CHLSYN coupled with increased HGA production.

Impact of Two Brown Seaweed (Ascophyllum nodosum L.) Biostimulants on the Quantity and Quality of Yield in Cucumber (Cucumis sativus L.)

Algal biostimulants are increasingly integral to vegetable cultivation due to their capacity to boost yield, alleviate abiotic and biotic stress, and enhance overall crop quality. This study evaluated the impact of two commercially available algal-based biostimulants on cucumber (Cucumis sativus L.), examining their effects on yield, number of fruits, dry weight, color, flesh thickness, skin thickness, plastid pigments, and tocopherol content. Both biostimulant treatments resulted in a roughly 13% decrease in yield and fruit number compared to the control treatment. Notably, the biostimulants positively influenced the fruit brightness parameter (L*), leading to darker fruits. Fitostim® algal biostimulant exhibited a positive effect on dry weight during the initial harvest. The predominant pigments were chlorophyll a and chlorophyll b (constituting 80% of all analyzed pigments), and the most abundant tocopherol was α-tocopherol, comprising 80% to 90% of tocopherols. Skin tissues contained significantly higher levels of pigments and tocopherols compared to flesh. Both biostimulants caused a notable decrease in total tocopherol content in the skin at the first harvest, with reductions of 19.91 mg/kg DW for Phylgreen® and 9.43 mg/kg DW for Fitostim® algae. The study underscores the variable efficacy of biostimulants, emphasizing their dependence on the specific biostimulant type and fruit part. The application of biostimulants has the potential to substantially enhance the internal quality of cucumbers, particularly in terms of plastid pigments and tocopherols, offering potential health benefits for consumers.

Topical application of jojoba (Simmondsia chinensis L.) wax enhances the synthesis of pro-collagen III and hyaluronic acid and reduces inflammation in the ex-vivo human skin organ culture model.

Jojoba (Simmondsia chinensis L.) wax was previously reported to increase cutaneous wound healing, ameliorate acne and psoriasis manifestations, and reduce oxidative stress and inflammation. However, its potential cosmetic properties have not been fully investigated. Thus, the current study aimed to evaluate the anti-inflammatory activities of jojoba wax and its impact on the synthesis of extracellular components following topical application. The fatty acid and fatty alcohol profiles of two industrial and two lab-scale cold-press jojoba waxes were analyzed along with total tocopherol and phytosterol content. The dermo-cosmetic effect of all jojoba wax preparations was evaluated ex-vivo, using the human skin organ culture model, which emulates key features of intact tissue. The ability of jojoba wax to reduce secreted levels of key pro-inflammatory cytokines and the safety of the applications in the ex-vivo model were evaluated. In addition, the impact on the synthesis of pro-collagen and hyaluronic acid levels upon treatment was investigated. The results demonstrate that topically applied jojoba wax can reduce LPS-induced secretion of IL-6, IL-8, and TNFα by approx. 30% compared to untreated skin. This effect was enhanced when treatment was combined with low non-toxic levels of Triton X-100, and its efficacy was similar to the anti-inflammatory activity of dexamethasone used as a positive control. In addition, mRNA and protein levels of collagen III and synthesis of hyaluronic acid were markedly increased upon topical application of jojoba. Moreover, the enhanced content of extracellular matrix (ECM) components correlated with the enhanced expression of TGFβ1. Collectively, our results further demonstrate that jojoba can reduce local skin inflammation, and this effect may be increased by emulsifier which increases its bioavailability. In addition, the finding that topical application of jojoba wax enhances the synthesis of pro-collagen and hyaluronic acid and may be beneficial in the treatment of age-related manifestations.

Milk thistle extracts could enhance the UV-protection efficiency and stability of mineral filters in sunscreen formulations

This paper was aimed to determine the total silymarin content, total antioxidant capacity, free radical scavenging activity of methanolic extracts obtained by ultrasonic assisted extraction of defatted milk thistle fruits, as well as to evaluate the sunscreen activity of the cream formulation containing milk thistle extract (MTE) using in vitro SPF method. Antibacterial and antibiofilm effect of extract was also evaluated. Moreover, the probable mode of action for the antioxidant activity of the extract detected via the in vitro assay was explored through molecular docking and molecular dynamics (MD) simulation. The total amount of silymarin in MTE was determined spectrophotometrically as silibinin equivalent. While the total antioxidant capacity of MTE and cream containing MTE was determined by the copper ions (Cu2+) reducing antioxidant capacity (CUPRAC) method, the radical scavenging capacity was determined by the 1,1-diphenyl-2-picryl-hydrazil (DPPH) method. Total tocopherol content was determined spectrophotometrically. In the present study, the amount of silymarin in the MTE was determined as 330.19 ± 1.95 mg silibinin equivalent/g-extract. The CUPRAC and DPPH values of MTE were calculated to be 2.49 ± 0.03, 0.675 ± 0.0006 mmol TE/g-extract, respectively, while the CUPRAC and DPPH values of the cream containing MTE were 0.327 ± 0.003, 0.156 ± 0.0006 mmol TE/g-cream, respectively. The total tocopherol content of the oils of milk thistle fruits was found to be 383.43 mg/kg oil. According to microbial tests results the MIC values of S. aureus and E. coli was detected 0.15625 and 0.3125, respectively. And inhibition rate of extract on biofilm formation on P. aeruginosa PAO1 was found 33 % rate. The molecular docking study demonstrated that the major constituent, silibinin, had a high potential of binding to the human peroxiredoxin 5. On the other hand, the MD simulation of the enzyme-silibinin complex revealed that the compound could be unstable in the binding region of the enzyme. The addition of MTE, which has antioxidant properties, to creams improved its effectiveness on sun protection and contributed to obtaining high SPF values. At the end of day 28 under accelerated test conditions, the combination of ZnO and MTE exhibited greater ability for sun protection compared to the cream containing ZnO as a sun filter agent. Additionally, milk thistle extracts is an ideal filter agent as an ingredient in sunscreens.

Characteristics and antioxidant activities of seed oil from okra (Abelmoschus esculentus L.).

To investigate the potential functional properties and added value of okra seed oil and provide a scientific basis for further industrial development and production of okra seed oil, its fatty acid profile, total phenolic, fat-soluble vitamin composition, mineral element composition, and antioxidant activities were examined in this study. Also, correlations between bioactive components and the antioxidant activities of okra seed oil were explored. The study results show that okra seed oil contains 12 types of fatty acids, 65.22% of which are unsaturated acids, and among these unsaturated acids, linoleic acid (43%) and oleic acid (20.16%) are two dominant acid types. Compared with walnut oil and peanut oil, okra seed oil contains relatively high total phenols, fat-soluble vitamins, and a variety of essential mineral nutrients, with a total phenolic content (TPC) of 959.65 μg/mL, a total tocopherol content of 742.71 μg/mL, a vitamin A content of 0.0017 μg/100 mL, a vitamin D content of 1.44 μg/100 mL, and a vitamin K1 content of 52.54 ng/100 mg. Also, okra seed oil exhibits better scavenging activities on hydroxyl (IC50 = 0.50 mg/mL) and ammonium salt (ABTS) free radicals (IC50 = 6.46 mg/mL) and certain reducing power (IC50 = 17.22 mg/mL) at the same concentration. The scavenging activities of okra seed oil on hydroxyl radicals and ABTS radicals, as well as its reducing power, are significantly correlated with its contents of total phenol, total tocopherol, α-tocopherol, and γ-tocopherol (p < .01). These results show that okra seed oil is rich in bioactive substances, thus presenting great nutritional potential.

Topical Nanoemulsion Hydrogel Formulated from Supercritical Fluid Extracted Palm-Pressed Fiber Oil and Virgin Coconut Oil with Antioxidant and Antibacterial Effects.

Skincare industries are growing rapidly around the globe but most products are formulated using synthetic chemicals and organic solvent extracted plant extracts, thus may be hazardous to the users and incur higher cost for purification that eventually leads to phytonutrient degradation. Therefore, this study aimed to formulate a stable natural formulation with antioxidant and antimicrobial activities by using supercritical carbon dioxide (SC-CO 2 ) extracted palm-pressed fiber oil (PPFO) as an active ingredient with virgin coconut oil (VCO) as a formulation base. PPFO was extracted from fresh palm-pressed fiber (PPF) while VCO was from dried grated coconut copra using SC-CO 2 before being subjected to the analyses of physicochemical properties, phytonutrient content and biological activities including antioxidant and antimicrobial. The nanoemulgel formulations were then developed and examined for their stability through accelerated stability study for 3 months by measuring their pH, particle size, polydispersity index and zeta potential. The results showed that PPFO contained a high amount of phytonutrients, especially total carotenoid (1497 ppm) and total tocopherol and tocotrienol (2269 ppm) contents. The newly developed nanoemulgels maintained their particles in nano size and showed good stability with high negative zeta potentials. Sample nanoemulgel formulated with 3% PPFO diluted in VCO as effective concentration showed significantly stronger antioxidant activity than the control which was formulated from 3% tocopheryl acetate diluted in mineral oil, towards DPPH and ABTS radicals, with IC 50 values of 67.41 and 44.28 µL/mL, respectively. For the antibacterial activities, the sample nanoemulgel was found to inhibit Gram positive bacteria S. aureus and S. epidermidis growth but not the Gram negative strain E. coli. Overall, this study revealed the potential of SF-extracted PPFO as an active ingredient in the antioxidant topical formulations thus future study on in vitro skin cell models is highly recommended for validation.

Carotenoid, Tocopherol, and Volatile Aroma Compounds in Eight Sacha Inchi Seed (Plukenetia volubilis L.) Oil Accessions.

Sacha inchi seed oil is a food matrix rich in bioactive constituents, mainly polyunsaturated fatty acids. In this study, the characteristics of color, carotenoid content, tocopherols, and volatile aroma compounds in eight sacha inchi seed (Plukenetia volubilis L.) oil accessions were evaluated. Results showed that the oil obtained from the accessions presented a lightness and chroma of 91 to 98 units and 6 to 10 units respectively, while the hue angle ranged between 93 to 97 units. The total carotenoid content in the different accessions ranged from 0.6 to 1.5 mg/kg, while γ- and δ-tocopherol ranged from 861.6 to 1142 mg/kg and 587 to 717.1 mg/kg. In addition, the total content of tocopherols varied between 1450 and 1856 mg/kg and the δ/γ ratio ranged between 0.58 and 0.70. The oils from the accessions PER000408 (861 µg/kg) and PER000411 (896 µg/kg) were those with the higher volatile concentration, especially 1-hepten-3-ol, 2-nonanol, (E)-3-hexen- 1-ol, (E)-2-hexenal, and 1-hexanol. In this study, the variability of the oil obtained from 8 accessions were observed, from which promising accessions can be selected for continuous investigations of the new sacha inchi seed genotypes.

Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of Prunus persica Kernel Oil.

Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O'Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its n-alkane profile was characterized by the predominance of tetracosane n-C24 (47.24%) followed by tricosane n-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 μmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances.

Combined Effect of Protease, Hemicellulase and Pectinase on the Quality of Hemp Seed Oil (Cannabis sativa L.) Obtained by Aqueous Enzymatic Extraction as an Eco-friendly Method.

The objective of this research was to evaluate the efficiency of aqueous enzymatic extraction (AEE) to obtain oil from hemp seeds (Cannabis sativa L.) grown in northern Morocco. Optimisation of AEE extraction parameters, including pH, enzyme concentration (hemicellulase, protease and pectinase), temperature and incubation time, to maximize oil yield was achieved using response surface methodology with a central composite design. For comparison, the solvent extraction (Soxhlet) (SE) method was also used. Optimized hydrolysis conditions involved incubation for 4 hours at 60°C with a pH of 6.5, using a multi-enzyme preparation comprising protease, hemicellulase and pectinase at concentrations of 55, 202.5 and 234 U/mg, respectively. Referring to the conventional Soxhlet extraction (SE), Aqueous Enzymatic Extraction (AEE) achieved a 30.65% oil recovery rate under the optimized parameters mentioned above. The use of enzymes produced an oil that was more stable against oxidation than the solvent-extracted oil, with a peroxide value (PV) of 19.54 and 47.87 meq O 2 /kg, respectively. Furthermore, HPLC-DAD analysis of tocopherol content indicated a higher total tocopherol content (547.2 mg/kg) in Aqueous Enzymatic Extraction (AEE) compared to Soxhlet Extraction (SE) (513.51 mg/kg), with γ-tocopherol being the predominant form. No significant differences in fatty acid composition were observed between the two extraction methods with linoleic acid and alpha-linolenic acid being the predominant constituents.

Frying characteristics of high‐oleic rapeseed blended oil: A comparative study

AbstractThe objective of this study was to identify the most suitable high‐oleic rapeseed blended oil for frying. Six high‐oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n‐3 fatty acid/n‐6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high‐oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans‐fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3‐monochloro‐1,2‐propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high‐oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans‐fatty acids, and 18:1 content. This high‐oleic rapeseed blended oil is potentially suitable for frying.

Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.

A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. In the present study, the effect of reaction time (10-30 min) and temperature (130-160 °C) on the physicochemical properties, nutritional status, fatty acids composition and key aroma compounds of fragrant rapeseed oil (FRO) was investigated. An increasing reaction time and temperature substantially decreased the total tocopherol, polyphenol and sterol contents of FRO, but increased benzo[a]pyrene content, as well as the acid and peroxide values, which did not exceed the European Union legislation limit. Among the volatile components, 2,5-dimethyl was the main substance contributing to the barbecue flavor of FRO. The 150 °C for 30 min reaction conditions produced a FRO with a strong, fragrant flavor, with high total tocopherol (560.15 mg kg-1 ), polyphenol (6.82 mg kg-1 ) and sterol (790.65 mg kg-1 ) contents; acceptable acid (1.60 mg g-1 ) and peroxide values (4.78 mg g-1 ); and low benzo[a]pyrene (1.39 mg g-1 ) content. These were the optimal conditions for the enzymatic Maillard reaction, according to the principal component analysis. Furthermore, hierarchical cluster analysis showed that reaction temperature had a stronger effect on FRO than reaction time. The optimal enzymatic Maillard reaction conditions for the production of FRO are heating at 150 °C for 30 min. These findings provide new foundations for better understanding the composition and flavor profile of FRO, toward guiding its industrial production. © 2023 Society of Chemical Industry.

Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction

This study investigated the effects of different reducing sugars (glucose, fructose, and maltose) on quality and flavor during the enzymatic preparation of fragrant rapeseed oils (FROs) through Maillard reaction. The FROs was determined using sensory and physiochemical analyses. The fructose group had a reasonable fatty acid composition, lower acid value (1.28 mg/g), peroxide value (0.12 g/100g), moisture (0.08%), and benzo(a)pyrene content (1.43 μg/kg); higher total tocopherol content (597.78 mg/kg), sterol content (790.00 mg/kg), and sensory evaluation score (3.81 score); a sweeter nutty/toasted flavor and a weaker spicy flavor. The flavor was attributed to the presence of furfural, a sweet-tasting compound, and the nitrile content, which was responsible for the spicy flavor, was lower than that of traditional FROs, resulting in weaker spiciness. Overall, the results suggest that fructose is the best reducing sugar for enzymatic preparation of FROs, providing key directives for the industrial production of FROs.

Chemical Composition and Antibacterial Activities of Corylus avellana L. Bioproducts Grown in Giresun-Türkiye

Hazelnut has become an important commercial product in recent years due to its worldwide applications in the pharmaceutical industry as well as in the confectionery and food industry. In addition, hazelnut shell is a waste material obtained after hazelnut harvest and mainly used as heating sources. However, its bioproducts are essentially a very important phytochemical source. In this study, the composition of phenolic compounds, carotenoids, tocopherols and fatty acids of different bioproducts of hazelnut plant were investigated. The highest phenolic compound content (2630.84 µg/g), and lutein amount (73.05 µg/g) were determined in green leafy cover. The major fatty acids were found to be as oleic acid (81.493%), linoleic acid (7.778%) and palmitic acid (6.408%), respectively. Total tocopherol concentration of hazelnut kernel was determined as 364.1 µg/g. In the present study, the antibacterial activity of hazelnut bioproducts was determined using eight pathogenic bacteria. They showed strong antimicrobial activity against the Gram (+) and Gram (-) bacteria which might be attributed to the rich phytochemical composition of hazelnut bioproducts. This work comprehensively summarized the chemical composition of hazelnut bioproducts and their antibacterial activity potential grown in Giresun-Türkiye region which had an important place in the global market.