Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols

Al-Saqer, Jameela M.; Sidhu, J. S.; Al-Hooti, Suad; Al-Amiri, Hanan; Al‐Othman, Amani; Al-Haji, L.; Ahmed, Nissar; Mansour, Isa B.; Minal, Johari

doi:10.1016/j.foodchem.2003.08.003

Cited by 62 publications

(35 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total tocopherol content in B. elegana Choisy seed oil was 53.20 mg·100 g -1 oil, which is very close to that of palm seed oil (51.54 mg·100 g −1 ) reported by Nehdi et al (2010). The results strongly suggest that the B. elegana Choisy seed oil is a rich source of α-tocotrienol (α-T3), also similar to palm oil (Al-Saqer et al, 2004). It should be noted that tocopherols and tocotrienols have antioxidant properties and they are active as vitamin E, whose deficiency affects hemolysis in humans and nervous system development in children (Mohamed et al, 2007).…”

Section: Tocol Compositionsupporting

confidence: 71%

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Al‐Farga¹,

Zhang²,

Siddeeg³

et al. 2015

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:In this study, the chemical composition, physicochemical properties, phenolic acids and volatile compounds of alhydwan (Boerhavia elegana Choisy) seed oil were evaluated. The crude oil content was 11.49%, ash 6.88%, moisture 6.12%, protein content 14.60%, total carbohydrate 24.77% and fiber 36.13%. The oil contain a high quantity of unsaturated fatty acids (74.63 mg·100 g −1 ) with oleic (C18:1) (57.77%), palmitic (C16:0) (18.65%) and linoleic (C18:2) (12.88%) acids as the most abundant. The relative density was 0.88 and the iodine value 105.59. The color analysis showed a value of 28.33 Y+1.43 R. The oil also had a high relative oxidative stability. The tocol composition showed that α-tocotrienol, γ-tocopherol and γ-tocotrienol were in a higher concentration than the rest. Seven phenolic acids (caffeic, vanillic, galic, p-coumaric, ascorbic, cinnamic and ferulic) were detected, with ascorbic acid as the predominant one (5.44 mg·100 g −1 ). In relation to the volatile composition, 48 compounds were found with Z-10-Pentadecen-1-ol (56.73%); Hexadecenoic acid, Z-11-(18.52%); 9,12-Octadecadienoic acid (Z,Z)-(3.93%) and 9,12-Octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl) ethyl ester (3.04%) as the most abundant. These findings demonstrated the potential of alhydwan seeds to be used as a good source of quality edible oil. KEYWORDS:Alhydwan; Boerhavia elegana Choisy; Novel food; Phenolic acids; Physicochemical properties; Volatile compounds RESUMEN: Propiedades físico-químicas, ácidos fenólicos y compuestos volátiles del aceite extraído de semillas de alhydwan (Boerhavia elegana Choisy). En este estudio se ha determinado la composición química, las propiedades físico-químicas, ácidos fenólicos y compuestos volátiles de aceites de semillas de alhydwan (Boerhavia elegana Choisy). Las semillas contenían un 11.49% de aceite, 6.88% de cenizas, 6,12% de humedad, 14.60% de proteínas, 24.77% de carbohidratos totales y 36.13% de fibra. El aceite contiene 74,63 mg·100 g −1 de ácidos grasos insaturados, con oleico (C18: 1) (57,77%), palmítico (C16: 0) (18,65%) y linoleico (C18: 2) (12,88%) como los más abundantes. La densidad relativa fue de 0,88 y el índice de yodo de 105,59. El análisis del color mostró un valor de 28.33 Y+1,43 R. El aceite también mostro tener una alta estabilidad oxidativa relativa. La determinación de la composición de tocols mostró que α-tocotrienol, γ-tocoferol y γ-tocotrienol están presentes en mayor concentración que el resto. Se detectaron siete ácidos fenólicos (cafeico, vaníllico, galico, p-cumárico, ascórbico, cinámico y ferúlico), siendo el ácido ascórbico el mayoritario (5,44 mg·100 g −1 ). En la determinación de voláti-les, se encontraron 48 componentes, con Z-10-Pentadecen-1-ol (56,73%); ácido hexadecenoico, Z-11-(18,52%); ácido 9,12-octadecadienoico (Z, Z) -(3,93%) y ácido 9,12-octadecadienoico (Z, Z) -, éster 2-hidroxi-1-(hidroximetil) etil (3,04%) como mayoritarios. Estos resultados demostraron que las semillas de alhydwan tiene un gran potencial para ser utilizadas como u...

show abstract

Section: Tocol Compositionsupporting

confidence: 71%

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Al‐Farga¹,

Zhang²,

Siddeeg³

et al. 2015

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…In recent years, much attention has been paid to tocopherols due to their strong antioxidant properties and their beneficial effects on coronary heart disease, neurological abnormalities, abnormal blood clotting, heart attacks, strokes, and cancer, which arise from the abnormal oxidation of cholesterol and fatty acids (Al-Saqer et al, 2004;Kamal-Eldin and Appelqvist, 1996;Sayago et al, 2007;Şeker et al, 2008;Welch, 2009).…”

Section: Resultsmentioning

confidence: 99%

“…It is a major fat-soluble antioxidant that acts in the cellular membrane (Al-Saqer et al, 2004;Gö ktü rk Baydar et al, 2007;Horvath et al, 2004;Nolasco et al, 2006). While alpha tocopherol is mainly important for its vitamin E efficacy, gamma tocopherol is the superior antioxidant for oxidation-sensitive oil products (Al-Saqer et al, 2004;Kamal-Eldin and Appelqvist, 1996;Marwede et al, 2004;Şeker et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method

Tangolar

Özoğul

Tangolar

et al. 2011

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

“…Natural tocopherols, especially a-tocopherol, are superior radical chain-breaking antioxidants in comparison with synthetic ones (Al-Saqer et al, 2004), and its presence in fat containing products ensures longer shelf-life.…”

Section: Tocopherols Contentmentioning

confidence: 99%

Quality assessment of gluten-free crackers based on buckwheat flour

Sedej

Sakač

Mandić

et al. 2011

LWT - Food Science and Technology

106

View full text Add to dashboard Cite

Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols

Cited by 62 publications

References 11 publications

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method

Quality assessment of gluten-free crackers based on buckwheat flour

Contact Info

Product

Resources

About