Characterization of lipid fraction of Apiaceae family seed spices: Impact of species and extraction method

Balbino, Sandra; Repajić, Maja; Obranović, Marko; Medved, Ana Marija; Tonković, Petra; Dragović–Uzelac, Verica

doi:10.1016/j.jarmap.2021.100326

Cited by 18 publications

(22 citation statements)

References 40 publications

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“…In agreement with the present investigation, Balbino et al [18] also recorded the dominance of campesterol, stigmasterol, and β-sitosterol in seed spices of the Apiaceae family, with stigmasterol as the dominating sterol in the oil extracted from fennel, and β-sitosterol in caraway and coriander seed oil. However, Balbino et al [18] recorded significantly higher contents of β-sitosterol, stigmasterol, and α-spinasterol, and total sterol in anise seed oil than the contents recorded in the present investigation.…”

Section: Sterol Contents In Studied Spicessupporting

confidence: 93%

“…In the present study, the highest amount of α-spinasterol was recorded in anise seed oil (109 mg/100 g oil; 19.9% of total sterols), with a significant presence in dill (62.6 mg/100 g oil), and Ajwain seed oil (98.1 mg/100 g oil). In with the present study, Balbino et al [18] record a significant amount of α-spinasterol in anise seed oil, while it was not detected in previous studies [16,19].…”

Section: Sterol Contents In Studied Spicessupporting

confidence: 53%

“…Similarly, in oil extracted from anise (Pimpinella anisum L.) seeds, βsitosterol contents are reported from 211.6 mg/100g [18] to 626.4 mg/100 g [16]. Moreover, recently, Balbino et al [18] recorded a significant amount of α-spinasterol (206.2 mg/100 g oil) in anise seed oil, while it was not detected in previous studies [16,19].…”

Section: Introductionmentioning

confidence: 90%

“…For instance, in oil extracted from coriander (Coriandrum sativum L.) seeds, β-sitosterol contents are reported from 100.9 mg/100 g [16] to 231.4 mg/100 g [17]. Similarly, in oil extracted from anise (Pimpinella anisum L.) seeds, βsitosterol contents are reported from 211.6 mg/100g [18] to 626.4 mg/100 g [16]. Moreover, recently, Balbino et al [18] recorded a significant amount of α-spinasterol (206.2 mg/100 g oil) in anise seed oil, while it was not detected in previous studies [16,19].…”

Section: Introductionmentioning

confidence: 99%

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Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS

Saini

Song

et al. 2021

Foods

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Phytosterols are nutritionally vital phytoconstituent owing to their cholesterol (low-density plasma lipoprotein-cholesterol, LDL-C)-lowering, anti-inflammatory, and antioxidant properties. Among the widely used spices and herbs, the seeds spices of the Apiaceae family represented the healthiest fatty acid profile. Thus, to explore the other health-beneficial lipids, the present study was aimed to analyze the phytosterol profile of eight seed spices of the Apiaceae family, utilizing gas chromatography (GC)-mass spectrometry (MS). The sterols contents calculated on an oil (mg/100 g of oil) and spice weight (mg/100 g spices; dry weight) basis varied significantly among the seed spices (p < 0.05; Turkey HSD). The β-sitosterol and stigmasterol were the most dominating sterols among the studied spices, together accounted for 40.3 (Ajwain) to 69.8% (celery) of total sterols in the seed oil. Among the studied spices, the oil extracted from caraway seeds showed the highest total sterols (602.2 mg/100 g of oil). Interestingly, based on spice weight, fennel seeds also showed the similar highest number of total sterols (134.2 mg/100 g in fennel and 133.3 mg/100 g in caraway), owing to the high contents of oil (25.9%) in fennel seeds. Overall, celery, caraway, fennel, and anise seeds oil are rich sources of health-beneficial phytosterols.

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Section: Sterol Contents In Studied Spicessupporting

confidence: 93%

Section: Sterol Contents In Studied Spicessupporting

confidence: 53%

Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS

Saini

Song

et al. 2021

Foods

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“…Coriander seeds are a valuable source of biochemical compounds like fatty acids, sterols, tocols, essential oils, polyphenols, and water-soluble constituents (Laribi et al, 2015;Balbino et al, 2021) and are widely used in the food industry. Applying various extraction methods, essential oils and extracts rich in bioactive compounds could be obtained (Anitescu et al, 1997;Ghazamfari et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Antifungal Properties of Coriandrum Sativum Extracts on Fusarium Spp. In Vitro

Dėnė

Steinkellner

Valiuškaitė

2022

Rural Development 2019

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Fusarium spp. cause significant plant diseases and are responsible for food contamination with mycotoxins. Sustainable crop protection relies on a combination of different measures; among others, plants contain bioactive compounds providing antifungal and antimicrobial properties. Coriander seed extracts have a composition rich in fatty acids, sterols, essential oils, polyphenols etc. Therefore, this study aimed to evaluate the antifungal properties of coriander essential oil and coriander extract on F. culmorum and F. oxysporum f. sp. lycopersici in vitro. The essential oil was obtained by Clevenger apparatus and the extract with the CO2 extraction method. A potato dextrose agar medium enriched with extracts was inoculated with Fusarium spp. discs, incubated and the radial growth of colonies was measured 3 and 7 days after inoculation. Results revealed that the coriander essential oil had higher antifungal properties on Fusarium spp. than the coriander extract. No radial colony growth of F. culmorum was observed at 1000 µL/L concentration of the essential oil. In contrast, the coriander extract had moderate antifungal properties, which were higher for F. oxysporum than for F. culmorum. Both plant extracts showed potential to be used as antifungal compounds and thus could help to make plant protection more sustainable.

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Sterols and pentacyclic triterpenoids from nettle root: content and composition as affected by pressurized liquid extraction

et al. 2022

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BACKGROUND: Nettle is a medicinal plant rich in bioactive molecules. The composition of nettle leaves and stems has been extensively studied, whereas the root has been insufficiently investigated. Therefore, the present study aimed to optimize the parameters of advanced extraction technique, pressurized liquid extraction (PLE), for the lipid fraction of nettle root rich in triterpenoid derivatives and to compare the efficiency of isolation under optimal conditions with conventional Soxhlet extraction (SE). RESULTS:The PLE yields ranged from 0.39-1.63%, whereas the total content of triterpenoid derivatives ranged from 43.50-78.26 mg 100 g −1 , with nine sterols and three pentacyclic triterpenoids identified and quantified within a total range of 42.81-76.57 mg 100 g −1 and 0.69-1.68 mg 100 g −1 dried root, respectively. The most abundant sterol and pentacyclic triterpenoid were ⊎-sitosterol and ⊎-amyrin acetate, with mean values of 50.21 mg 100 g −1 and 0.56 mg 100 g −1 dried root.CONCLUSION: The optimal PLE conditions were 150 °C/5 min/four cycles and showed significantly better performance compared to SE (68 °C, 8 h), establishing an excellent technique for the isolation of the nettle root lipid fraction. Also, triterpenoid derivatives from nettle could be used as functional ingredients for the development of new foods and dietary supplements.

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Characterization of lipid fraction of Apiaceae family seed spices: Impact of species and extraction method

Cited by 18 publications

References 40 publications

Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS

Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS

Antifungal Properties of Coriandrum Sativum Extracts on Fusarium Spp. In Vitro

Sterols and pentacyclic triterpenoids from nettle root: content and composition as affected by pressurized liquid extraction

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