Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia

Abstract

The bioactive compounds and "in vitro" antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in "sweet" and "bitter" apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3%, respectively. The most dominant fatty acid in paprika seed oil was polyunsaturated linoleic acid with abundance of 69.6 ± 2.3%. The most abundant tocopherol was γ-tocopherol with the highest quantity in sesame seed oil (57.6 ± 0.1 mg/100 g oil). Paprika seed oil, sesame seed oil and sweet apricot oil were the richest source of phytosterols. DPPH assay was the most appropriate for the determination of the antioxidant activity of cold-pressed sunflower oil due to high abundance of α-tocopherol with a level of 22.8 ± 1.1 mg/100 g of oil. TEAC assay is the best for the determination of the antioxidant activity of sesame seed oil and paprika seed oils as the richest sources of phenolic compounds. β-carotene assay was the most suitable assay for oils obtained from high pigmented plant material. Triacylglycerols and phytosterol profiles can be used as useful markers for the origin, variety and purity of the oils.

Quality of Pepper Seed By-Products: A Review

“…They are an important nutritional compound that can reduce serum LDL cholesterol, as well as atherosclerotic risk. The highest level of total phytosterols was observed in pepper seed oil (over 5500 mg/kg) in the study by Veličkovska et al [ 39 ]. The most dominant phytosterol in pepper seed oil was Δ5-avenasterol with the level of 1141 ± 8.1 mg/kg, which amounts to one-fifth of the total phytosterols content in pepper seed oil.…”

“…Saturated fatty acids are palmitic and stearic acids, and oleic and linoleic acids are the main unsaturated fatty acids. According to Table 2 , linoleic acid content ranged from 67.8% [ 16 ] to 77.9% [ 4 ], oleic acid content was between 4.6% [ 39 ] and 14.6% [ 16 ], palmitic acid content was between 10.6% [ 4 ] and 14.4% [ 16 ] and stearic acid content was between 2.4% (Chouaibi) and 4.1% Matthaus). Konscek et al [ 32 ] showed that different varieties and growing seasons did not change the fatty acid composition of pepper seed oil.…”

“…Veličkovska et al [ 39 ] showed that linoleic acid (69.6%) was the most dominant fatty acid in paprika seed oil. Yilmaz et al [ 1 ] applied two different pretreatments on pepper seeds (preroasting and enzyme treatment) before cold pressing.…”

“…Considering that, there was a connection between tannins in pepper seeds and their antioxidant activity. Pepper seed oil had the highest quantity of total phenolic content (117.4 mg gallic acid/L oil) after sesame seed oil (214.1 mg gallic acid/L oil), according to Veličkovska et al [ 39 ]. In correlation, pepper seed oil had the highest antioxidant potential according to the Trolox equivalent antioxidant capacity (TEAC) method (97.9 Trolox/L oil) and β-carotene assay (48.6% inhibition of linolenic acid oxidation).…”

Potentials of Antitussive Traditional Persian Functional Foods for COVID-19 Therapy†

“…The phenolic content of the nuts may decrease or even prevent the processes of oxidative stress-related disorders (Isfahlan et al, 2010;Alkhatib, 2020;Subhashinee et al, 2006). Also, Almond oil can be helpful for the improvement of the immune system and the prevention of many degenerative diseases (Kostadinović Veličkovska et al, 2018). On the other hand, almond kernel has shown prebiotic properties (Gibson and Roberfroid, 1995) while probiotics are supposed to be useful in the management of COVID-19 infection (Figure 2) (Giannoni et al, 2020).…”