Characterization of cold‐pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils

Abstract

Cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils were characterized for their fatty acid (FA) composition, tocopherol content, carotenoid profile, total phenolic content (TPC), oxidative stability index (OSI), color, physical properties, and radical-scavenging capacities against peroxyl (oxygen radical-scavenging capacity) and stable DPPH (diphenylpicrylhydrazyl) radicals. Parsley seed oil had the highest oleic acid content, 81 g/100 g total FA, and the lowest saturated fat among the tested oils. Roasted pumpkin seed oil contained the highest level of total carotenoids, zeaxanthin, βcarotene, cryptoxanthin, and lutein at 71 µmol/kg and 28.5, 6.0, 4.9, and 0.3 mg/kg oil, respectively. Onion seed oil exhibited the highest levels of α-and total tocopherols under the experimental conditions. One of the parsley seed oils exhibited the strongest DPPH· scavenging capacity and the highest oxygen radical absorbance capacity (ORAC) value of 1098 µmol Trolox equiv/g oil. However, ORAC values of the tested seed oils were not necessarily correlated to their DPPH· scavenging capacities under the experimental conditions. The highest TPC of 3.4 mg gallic acid equiv/g oil was detected in one of the onion seed oils. The OSI values were 13.3, 16.9-31.4, 47.8, and 61.7 h for the milk thistle, onion, mullein, and roasted pumpkin seed oils, respectively. These data suggest that these seed oils may serve as dietary sources of special FA, tocopherols, carotenoids, phenolic compounds, and natural antioxidants.

Fatty acid composition and oxidative characteristics of novel edible oils in Poland

“…The content of LA in PARS was fivefold higher, whereas content of oleic acid was fourfold lower in comparison to results obtained by Parry et al (2006). Similar observation was confirmed in case of PUMP oil by Haiyan, Bedgood, Bishop, Prenzler, and Robards (2007), who emphasize higher Los datos se expresan como porcentaje compartido de un único ácido graso en la agrupación de todos los ácidos grasos.…”

Cold-pressed pumpkin seed (<em>Cucurbita pepo</em> L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds

“…The Cumra-Konya PSO sample contained the highest amount of total carotenoids (7.60 ±0.03 mg/100 g oil), followed by the Iceri cumra-Konya (7.21 ±0.05 mg/100 g oil) PSO samples. This PSOs also had the highest β-carotene content of 0.54 ±0.02 to 0.60 ±0.02 mg/ 100 g oil, among all the studied oil samples which was much higher than that observed in cold-pressed seed oils (0.01-0.24 mg/100 g), and also much higher than that of refined oils (0.01-0.12 mg/100 g) (Parry et al, 2006). The obtained results demonstrated that different contents and profiles of carotenoids are influenced by the genetics and phase of seed maturation, and also by oil extraction and storage conditions.…”

“…The obtained results demonstrated that different contents and profiles of carotenoids are influenced by the genetics and phase of seed maturation, and also by oil extraction and storage conditions. Thus, these data suggest that the studied cold-pressed PSOs may serve as dietary sources of carotenoids, especially zeaxanthin (Parry et al, 2006).…”

“…The carotenoid composition analysis was performed according to a previously described method with some modifications (Parry et al, 2006). One mL of PSO was dissolved in 160 mL of methanol:tetrahydrofuran (THF) (50:50, v/v), and the carotenoid composition was determined using a HPLC-DAD-ESI/MS/MS (high performance liquid chromatography-diode array detector/ electrospray ionization/ tandem mass spectrometry) system.…”

Grape seed oil: a potential functional food?

“…There is a worldwide trend in new sources searching for vegetable oil, and a lot of research has been carried out around the world for this propose, mainly with fruits seeds such as GSD (Chougui et al, 2013;Parry et al, 2005Parry et al, , 2006. GSD is quite widespread in Europe and has been manufactured in Germany, France and Italy since 1930 and it is gaining popularity as culinary oil, and has been studied as a possible source of specialty lipids (Camargo et al, 2010).…”