Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil

Abdolshahi, Anna; Heydari‐Majd, Mojtaba; Sharifi‐Rad, Javad; Taheri, M; Shabani, Aliakbar; Silva, Jaime A. Teixeira da

doi:10.1007/s13197-013-1183-8

Cited by 50 publications

(27 citation statements)

References 16 publications

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“…Essential oils (EOs) are complex mixtures of lipophilic, volatile and aromatic plant secondary metabolites [ 21 ]. Satureja intermedia C.A.Mey, belonging to Lamiaceae family, is a medicinal plant native to Mediterranean region and Iran.…”

Section: Introductionmentioning

confidence: 99%

Composition, Cytotoxic and Antimicrobial Activities of Satureja intermedia C.A.Mey Essential Oil

Sharifi‐Rad

Hoseini‐Alfatemi

et al. 2015

IJMS

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In this study, the essential oil (EO) constituents from the aerial parts of Satureja intermedia C.A.Mey were detected by GC and GC/MS. The antimicrobial activity of EO on oral pathogens and its cytotoxicity to human cancer cells were determined by the microbroth dilution method and the crystal violet staining method, respectively. Thirty-nine compounds were identified and the main EO constituents were γ-terpinene (37.1%), thymol (30.2%), p-cymene (16.2%), limonene (3.9%), α-terpinene (3.3%), myrcene (2.5%), germacrene B (1.4%), elemicine (1.1%) and carvacrol (0.5%). The S. intermedia EO showed a concentration-dependent decrease in viability of Hep-G2 (hepatocellular carcinoma) and MCF-7 (breast adenocarcinoma) human cancer cell lines (p < 0.05). Antimicrobial screening of S. intermedia EO demonstrated slight antibacterial and antifungal activities against Streptococcus mutants, S. salivarius, Enterococcus faecalis, Staphylococcus aureus, Candida albicans and C. glabrata. Further preclinical studies are needed to assess the efficacy and safety of S. intermedia EO as a new promising anticancer agent.

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Section: Introductionmentioning

confidence: 99%

Composition, Cytotoxic and Antimicrobial Activities of Satureja intermedia C.A.Mey Essential Oil

Sharifi‐Rad

Hoseini‐Alfatemi

et al. 2015

IJMS

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“…According to Matthaus et al 25 , oil contents of safflower seeds ranged from 23.10 to 36.50 and the dominant fatty acids were linoleic 54.30-77.00 , oleic 12.50-35.20 and palmitic 5.74-6.81 acids. Abdolshahi et al 26 determined the fatty acid profile of pistachio oil extracted with different solvents such as hexane, dichloromethane, ethyl acetate and ethanol. The major unsaturated fatty acid amount was found using Soxhlet apparatus with ethyl acetate, with the range of 88.49 .…”

Section: Resultsmentioning

confidence: 99%

The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed

et al. 2019

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“…The resulting oil from the two extraction methods have shown the highest SFAs and MUFAs contents in recovered oil after ebullition; and the highest PUFAs contents in oils extracted with the solvent. The Soxhlet method provided the highest PUFA, mainly due to the high operational temperature, solvent recycle and solvent/solute interactions (Abdolshahi et al, 2015). Oils obtained by hot-water flotation extraction showed the lowest PUFA values, despite the highest concentrations of SFAs and MUFAs.…”

Section: Discussionmentioning

confidence: 99%

Effect of cooking and extraction method on oleaginous cucurbit seed oils quality

Loukou¹,

Agbo²,

Traoré³

et al. 2019

Afr. Crop Sci. J.

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In sub-Saharan Africa, Lagenaria siceraria seeds are cooked before consumption. Cooking seed may alter their chemical composition, leading to changes in their health benefits. Thus, this study aimed at determining the effect of cooking of L. siceraria seeds on their edible oil quality. Heat treatments were performed as roasted (100 and 125 °C) and boiled (10, 35, 60 and 90 min). Then oils were extracted with petroleum ether solvent and hot-water flotation process. Peroxide and acid index, and fatty acids composition were evaluated. With the hot-water flotation process, roasting and boiling had no significant effect on acid index and fatty acids composition. However, peroxide values varied from 1.1 to 2.9 meqO 2 kg-1 oil. The highest peroxides values were revealed at 90 and 60 min, respectively, in seeds roasted at 100 and 125 °C. With solvent extraction, roasting and boiling affected only peroxide values and fatty acids composition. The highest peroxide values were reached after 10 min of ebullition of roasted seeds, both at 100 and 125°C. Saturated and polyunsaturated fatty acid contents increased after 10 min of boiling of seeds roasted at 100 and 125°C; then decreased to reach the initial content. But, the monounsaturated fatty acids content decreased after 10 min of boiling, and then increased to reach the initial content. The highest values of peroxides and polyunsaturated fatty acids contents were observed with solvent extraction compared to hot-water flotation method. Cooking of L. siceraria seeds does not alter the quality of their oil; solvent extraction makes their oil highly unstable.

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Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil

Cited by 50 publications

References 16 publications

Composition, Cytotoxic and Antimicrobial Activities of Satureja intermedia C.A.Mey Essential Oil

Composition, Cytotoxic and Antimicrobial Activities of Satureja intermedia C.A.Mey Essential Oil

The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed

Effect of cooking and extraction method on oleaginous cucurbit seed oils quality

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