Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils

Grilo, Evellyn Câmara; Costa, Priscila Nunes; Gurgel, Cristiane Santos Sânzio; Beserra, Andressa Fernanda de Lima; Almeida, Fernanda Niéce de Souza; Dimenstein, Roberto

doi:10.1590/s0101-20612014005000031

Cited by 100 publications

(67 citation statements)

References 33 publications

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“…Similarly, the oil contained tocopherols, at a concentration of 36.29 mg/100 g of oil, almost all in the gamma form (97.75%), as it has ever been observed for other flaxseed varieties (Oomah et al, 1997;Schwartz et al, 2008). This content of gamma tocopherol is in the high range of those observed for other species (soybean oil: 27 mg/100 g (Grilo et al, 2014), soybean oil bodies: 12-23 mg/100 g (Fisk and Gray, 2011), rapeseed oil: 9 mg/100 g (Şeker et al, 2008) 39 mg/100 g (Schwartz et al, 2008), sunflower oil: 1.4 mg/100 g (Schwartz et al, 2008), 9 mg/100 mg (Grilo et al, 2014)). The presence of tocopherols, which work together with phospholipids which, as the neutral lipids, are mainly unsaturated (Herchi et al, 2012;Wanasundara et al, 1999), may improve the storage properties of freeze-dried oleosomes (Kamal-Eldin and Appelqvist, 1996;Doert et al, 2012).…”

Section: Release Of the Oil Bodies By Grinding The Seeds In Water Aftsupporting

confidence: 60%

Barriers to the release of flaxseed oil bodies and ways of overcoming them

Fabre

Lacroux

Cerny

et al. 2015

OCL

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-The outermost mucilaginous layer of the seed is a major, valuable component of flaxseed, but it induces a rapid thickening of the medium when the seeds are immersed in water, reducing the efficiency of oil body extraction. Ultrasound can be used to extract this mucilage rapidly before the seeds are ground in water. This makes it possible to extract the oil bodies as an emulsion, with the proteins present acting as dispersing and stabilizing agents. This emulsion is a thick fluid displaying shear-thinning and predominantly elastic behavior. This phase can be valorized directly due to its high concentration in polyunsaturated fatty acids, high content of valuable sterols, and high arginine content of its proteins.

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Section: Release Of the Oil Bodies By Grinding The Seeds In Water Aftsupporting

confidence: 60%

Barriers to the release of flaxseed oil bodies and ways of overcoming them

Fabre

Lacroux

Cerny

et al. 2015

OCL

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“…The a-Tocopherol contents of corn oil samples were determined by reverse-phase HPLC using an Shimadzu HPLC system (Shimadzu Corporation, Kyoto, Japan) fitted with a LC-20AT HPLC pump, a DGU-20A5R degasser, a CTQ-10ASVP column oven, a RF-20A diode array detector according to the procedure of Grilo Câmara et al, (2014) with minor modifications. 20 µL samples (0.15 g oil in 3 mL dichloromethane) were injected by an SIL-20AHT auto sampler into the Inertsil ODS-3 column (250mm × 4.6mm ID × 5µm, GL Sciences Inc., Japan).…”

Section: Fatty Acids Sterols and Tocopherols Compositions Of The Cormentioning

confidence: 99%

Cold pressed versus refined winterized corn oils: quality, composition and aroma

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes. KEYWORDS:Cold pressing; Corn oil; Nutrition; Refining; Sensory; Volatile RESUMEN: Aceites de maiz prensados en frío Vs. refinado y winterizado: calidad, composición y aroma. Los objetivos de este estudio fueron caracterizar y comparar los aceites de maíz prensados en frío y los totalmente winterizados y refinados. Los valores de acidez libre (FFA), peróxidos (PV) y p-anisidina (p-AV), índice de saponificación, contenido total de carotenoides y compuestos fenólicos de los aceites de maíz prensados en frío fueron superiores a los de los aceites de maíz refinados. Los ácidos linoleico y oleico (aproximadamente 53-54% y 30-31%, respectivamente) fueron los ácidos grasos mayoritarios en ambas muestras de aceite. Quince esteroles diferentes fueron cuantificados en ambos aceites siendo los mayoritarios β-sitosterol, campesterol y estigmasterol. Aunque los compuestos fenólicos no se cuantificaron en las muestras refinadas de aceites winterizados, se detectaron algunos flavonoides (hesperidina, rutina) y ácidos fenólicos (gálico, siríngico, rosmarínico y transferúlico) en muestras de aceite prensado en frío. En este estudio se concluye que los aceites de maíz prensados en frío podrían ser superiores en términos de compuestos bioactivos, pero todavía necesitan algunas mejoras de calidad para los atributos sensoriales.

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“…The method of Grilo Câmara et al (2014) was followed with minor modifications. Each of the 0.15 g oil samples was dissolved in 3 ml dichloromethane, and from this stock around 20 µl of sample were injected into the Inertsil ODS-3 column (250 mm x 4.6 mm x 5 µm, GL Sciences Inc., Japan) by an autosampler (SIL-20AHT).…”

Section: Fatty Acid Sterol and Tocopherol Compositionsmentioning

confidence: 99%

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93-62.99%. After cold pressing, 13.57-17.97% oil remained in the meal together with 20.68-25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, b-sitosterol was dominant (around 77-78%). Likewise, the a-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.KEYWORDS: Cold pressing; Composition; Oil; Orange seed; Quality; Thermal property RESUMEN: Efectos del tostado en microondas sobre el rendimiento y la composición de aceites de semillas de naranja prensados en frío. El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93-62,99%. Después de prensado en frío, 13,57-17,97% del aceite permanece en las harinas junto con 20,68-25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósi-tos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el b-sitosterol fue el predominante (77-78%). Los contenidos de a-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias...

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Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils

Cited by 100 publications

References 33 publications

Barriers to the release of flaxseed oil bodies and ways of overcoming them

Barriers to the release of flaxseed oil bodies and ways of overcoming them

Cold pressed versus refined winterized corn oils: quality, composition and aroma

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

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