Effect of late salinization of chia (Salvia hispanica), stock (Matthiola tricuspidata) and evening primrose (Oenothera biennis) on their oil content and quality

Heuer, Bruria; Yaniv, Zohara; Ravina, Israela

doi:10.1016/s0926-6690(01)00107-8

Cited by 70 publications

(49 citation statements)

References 12 publications

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“…However, at a high NaCl concentration (100 mmol L -1 ), significantly modified essential oil yield and quality occured. Similar findings were reported for Salvia hispanica (8). In contrast, salt addition enhanced EO yield in Oenothera biennis (8).…”

Section: Essential Oil Yieldsupporting

confidence: 88%

“…Similar findings were reported for Salvia hispanica (8). In contrast, salt addition enhanced EO yield in Oenothera biennis (8). In the case of Mathiola tricuspidata, salinity did not exert any effect, on EO yield (8).…”

Section: Essential Oil Yieldsupporting

confidence: 85%

“…In contrast, salt addition enhanced EO yield in Oenothera biennis (8). In the case of Mathiola tricuspidata, salinity did not exert any effect, on EO yield (8). Diversity of the findings showed that the effect of salt on essential oil yield depends on the salt concentration, culture medium and tolerance of the species.…”

Section: Essential Oil Yieldmentioning

confidence: 89%

“…One of the most important environmental constraints that affect almost 50 % of irrigated areas is salinity (7). This constraint generally modifies essential oil biosynthesis and its secretion (8).…”

mentioning

confidence: 99%

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Culture conditions and salt effects on essential oil composition of sweet marjoram (Origanum majorana) from Tunisia

Baâtour¹,

Tarchoune²,

Mahmoudi³

et al. 2012

Acta Pharmaceutica

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Culture conditions and salt effects on essential oil composition of sweet marjoram (Origanum majorana) from TunisiaO. majoranashoots were investigated for their essential oil (EO) composition. Two experiments were carried out; the first on hydroponic medium in a culture chamber and the second on inert sand in a greenhouse for 20 days. Plants were cultivated for 17 days in hydroponic medium supplemented with NaCl 100 mmol L-1. The results showed that theO. majoranahydroponic medium offered higher essential oil yield than that from the greenhouse. The latter increased significantly in yield (by 50 %) under saline constraint while it did not change in the culture chamber. Under greenhouse conditions and in the absence of salt treatment, the major constituents were terpinen-4-ol andtrans-sabinene hydrate. However, in the culture chamber, the major volatile components werecis-sabinene hydrate and terpinen-4-ol. In the presence of NaCl, new compounds appeared, such as eicosane, spathulenol, eugenol, and phenol. In addition, in the greenhouse, with or without salt, a very important change oftrans-sabinene hydrate concentration in EO occurred, whereas in the culture chamber change appeared incis-sabinene hydrate content.

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Section: Essential Oil Yieldsupporting

confidence: 88%

Section: Essential Oil Yieldsupporting

confidence: 85%

Section: Essential Oil Yieldmentioning

confidence: 89%

mentioning

confidence: 99%

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Culture conditions and salt effects on essential oil composition of sweet marjoram (Origanum majorana) from Tunisia

Baâtour¹,

Tarchoune²,

Mahmoudi³

et al. 2012

Acta Pharmaceutica

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“…According to some authors this crop has low salt tolerance, and salinity can significantly reduce the seed oil yield (Heuer et al 2002). However, chia plants adapt well to soils belonging to other texture classes provided they have good drainage and are not too wet (Muñoz et al 2013;Lobo Zavalia et al 2011;Baginsky et al 2014).…”

Section: Agronomic Managementmentioning

confidence: 99%

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Bochicchio

Philips

Lovelli

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Chia (Salvia hispanica L.) is an ancient crop from Central America which has been recently rediscovered as a source of ω-3 and nutraceuticals in seeds. Besides traditional seed consumption, innovative uses of the plant seeds and leaves have been proposed based on the high protein content and the production of mucilage which lends itself to a range of applications. This chapter reviews research on the plant's genetics and breeding, quality, and uses. Agronomic studies which have only recently started worldwide are also presented along with results from case studies in Basilicata.

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Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois

Breton

Linder

et al. 2007

Euro J Lipid Sci & Tech

531

363

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Fatty acid profiles of 80 vegetable oils with regard to their nutritional potentialThe current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly a-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products. A fatty acid is a hydrocarbon chain, saturated or not, with a methyl group at one end (n), and a carboxylic function at the other (D). An SFA, as its name suggests, possesses an alkane-like structure with a fully saturated hydrocarbon chain, while a MUFA has one double bond, and a PUFA several ones, with these double bonds being naturally in cis configuration [2]. KeywordsVegetable oils are mainly triacylglycerols, made by esterification of three FA on the glycerol skeleton [3]. The three positions are not equivalent when it comes to bioavailability, and a fortiori to health. Indeed, the sn-2 position is conserved during the whole digestive process, which explains why in natural fats and oils the most physiologically important FA are esterified on the sn-2 position [4-6].In vegetable sources, unsaturated FA are mainly esterified on this important sn-2 position [7].Among PUFA, the most important families are the wellknown n-3 and n-6 fatty acids [8]. These two families are similar as they both comprise a precursor, namely ALA for the n-3 and linoleic acid (LA) for the n-6 family ( Fig. 1), and terminal products obtained by a succession of elongations and desaturations during the metabolism, the two groups of FA sharing the same long-chain converting enzymes [2]. These compounds are said to be essential because the human body is unable to synthesize them, although it can metabolize them to longer-chain derivatives. So the diet must cover the organism need for theseThus, a competition exists between n-3 and n-6 FA, with an excess of one group causing a significant decrease in the conversion yield of the other (Fig. 2) (LA, bottom), showing the double bonds in the hydrocarbon chain. The numbers represent the carbon atoms bearing a ...

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Effect of late salinization of chia (Salvia hispanica), stock (Matthiola tricuspidata) and evening primrose (Oenothera biennis) on their oil content and quality

Cited by 70 publications

References 12 publications

Culture conditions and salt effects on essential oil composition of sweet marjoram (Origanum majorana) from Tunisia

Culture conditions and salt effects on essential oil composition of sweet marjoram (Origanum majorana) from Tunisia

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

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