Effects of the variety and oil extraction method on the quality, fatty acid composition and antioxidant capacity of Torreya grandis kernel oils

Shi, Longkai; Zheng, Liping; Mao, Jia-Hui; Zhao, Chen; Huang, Jianhua; Liu, Ruijie; Chang, Ming; Jin, Qingzhe; Wang, Xingguo

doi:10.1016/j.lwt.2018.01.080

Cited by 22 publications

(14 citation statements)

References 13 publications

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“…In addition, ABTS correlated significantly with stigmasterol ( R = 0.186; p < 0.01), it also correlated with δ‐tocopherol ( R = 0.225; p < 0.01), and γ‐tocopherol ( R = 0.280; p < 0.05). The relationship between phytosterols and free radicals scavenging capacity has been reported in literature . Tocopherols and phytosterols could block the lipid oxidation in the circulation of chain initiation and chain growth stage, as to play the role of free radical scavenger .…”

Section: Resultsmentioning

confidence: 67%

Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Gao

Liu

Jin

et al. 2018

Euro J Lipid Sci & Tech

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A comparison study is performed on different processing methods of iron walnut oils (Juglans sigillata). Processing methods here include cold‐pressing (CP), roasting‐pressing (RP), n‐hexane extraction (HE), subcritical butane extraction (SBE), and supercritical carbon dioxide extraction. The lipid yield, physicochemical properties, lipid compositions, minor components, and antioxidant capacity of iron walnut oils are analyzed. Different processing methods do not affect the fatty acid compositions and triacylglycerol compositions of iron walnut oil. The lipid yields of pressing process (42.63–44.12%) is lower than that of the extraction process (48.13–63.44%). By multiple linear regression analysis, the results about the correlation between minor components and antioxidant capacity show that the RP process with high number of polyphenols (52.91 mg kg−1) indicates the highest antioxidant activity (DPPH: 574.73, FRAP: 111.80, ABTS: 498.53, ORAC: 523.34 µmol TE kg−1, respectively). Considering health and nutritional value of oil, RP can be a promising method for future iron walnut oil processing. Practical Applications: Iron walnut (Juglans sigillata) is a special walnut variety in China. In this study, five different processing methods of iron walnut oil are evaluated. The new iron walnut oil processing method is beneficial to the development of iron walnut oil. The authors show that lipid composition of tested oils is relatively stable, while their minor components contents are significantly different. Oil antioxidant capacity is mainly related to polyphenols. Roasting‐pressing can obviously improve the antioxidant activity of the iron walnut oil. This information has important directive to the nutritional value and industrial production of iron walnut oil. Iron walnut oil is obtained from Juglans sigillata by different processing methods, including cold‐pressing, roasting‐pressing, n‐hexane extraction, subcritical butane extraction, and supercritical carbon dioxide extraction. The lipid yield, physicochemical properties, lipid compositions, minor components, and antioxidant capacity (DPPH, FRAP, ABTS, and ORAC) are analyzed. Models deduced by multiple linear regression are recognized as acceptable for predicting the antioxidant capacity of the iron walnut oil.

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Section: Resultsmentioning

confidence: 67%

Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Gao

Liu

Jin

et al. 2018

Euro J Lipid Sci & Tech

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“…The total lipid content in the T. fargesii kernels was 50.3 ± 2.6%. The oil content in the T. grandis kernels ranged from 45% to 55% depending on the growth region [10,11,12,14]. The oil content of the kernels was comparable to that of rapeseed and sunflower seed (about 35–50%).…”

Section: Resultsmentioning

confidence: 99%

“…The DPPH radical-scavenging activity and polyphenols content were highly correlated, and the polyphenols content was similar in FT and UT oil. The increasing content of tocopherols (61.6 μg TE/mL, about 24 μmol TE/100 g [22]) cannot influence the DPPH activity between FT oil and UT oil.BothUT and FT oil showed equal DPPH scavenging ability to the reported Torreya oils (between 422 and 509 μmol TE/100 g) [11,12,14]. The IC 50 of FT and UT oil was about 6.0 μg/mL, lower than that of the chemically synthesized BHT (about 1.75 μg/mL) but stronger than the EGCG (90 μg/ML [23]).…”

Section: Resultsmentioning

confidence: 99%

“…Torreya grandis cv. merrillii ( T. grandis ) is mainly distributed in Southeast China.Its kernel oil contains about 10–13% sciadonic acid [10,11,12]. Recently, several studies reported that kernel oil of T. grandis has strong antioxidant activity in radical scavenging tests [13,14,15].…”

Section: Introductionmentioning

confidence: 99%

“…The content of PMI-PUFA contributes to the pharmacological activity and nutritional value of Torreya oil and its final commercial products [6,7]. We noted that the kernel oil of Torreya species contains about 10% saturated fatty acid and 20%–30% monounsaturated oleic acid [11,12], which is suitable for concentrating their unsaturated fatty acids by fractionation. In this work, we investigated the use of conventional methods of fractionation to produce Torreya oil with high anti-inflammatory activity.…”

Section: Introductionmentioning

confidence: 99%

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Fractionated Antioxidant and Anti-inflammatory Kernel Oil from Torreya fargesii

et al. 2019

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Polymethylene-interrupted polyunsaturated fatty acids (PMI-PUFAs) are emerging functional lipids with proven antioxidant and anti-inflammatory effects. In this study, a typical PMI-PUFA, sciadonic acid (C20:3, 5c 11c 14c), was enriched in the kernel oil of Torreya fargesii (T. fargesii) by fractionation. Fractionated kernel oil of T. fargesii (containing 25% sciadonic acid) showed equal stability and similar radical scavenging ability compared with the non-fractionated oil. In anti-inflammatory tests, fractionated kernel oil was shown to inhibit the activity of phosphodiesterase (PDE-5, efficiency 80% at 133.7 μg/mL) and lipoxygenase-5 (LOX-5, efficiency 65% at 66.7 μg/mL) more effectively than the non-fractionated oil. This shows that increasing the amount of sciadonic acid can enhance the anti-inflammatory effect of the kernel oil. This research also indicates that fractionation is a feasible way to obtain sciadonic acid–rich functional oil with potential pharmacological effects.

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Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

Wang

Zhao

et al. 2021

J Americ Oil Chem Soc

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Numerous olive cultivars have been planted in China, mainly to reap the health benefits of olive oil. This study characterized the quality and investigated the antioxidant activity of olives harvested at three different maturation stages, defined by the skin color of the olives (black, purple, and green), from three newly introduced olive cultivars (Barnea, Manzanilla and Kadesh) grown in China. The oleic acid content of olives from all three olive cultivars decreased significantly during maturation, whereas the linoleic acid content increased. The highest content of total phenols was recorded in Manzanilla cultivar (284.94 mg kg−1), whereas the lowest was recorded in Kadesh cultivar (134.82 mg kg−1). In addition, a total of 13 individual phenolic compounds were obtained, and their concentrations were significantly influenced by the cultivar and maturity (P < 0.05). Secoiridoids were the main group of phenolic compounds, but their quantity decreased during maturation. The content of secoiridoids in the Manzanilla cultivar was significantly higher than that of the Barnea and Kadesh cultivars. In general, a significant decrease (P < 0.05) in the values of antioxidant activity and the contents of pigments, α‐tocopherol, and squalene occurred during maturation. Furthermore, principal component analysis was used to classify the nine olive oil samples according to the cultivar and ripening degree.

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Effects of the variety and oil extraction method on the quality, fatty acid composition and antioxidant capacity of Torreya grandis kernel oils

Cited by 22 publications

References 13 publications

Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Fractionated Antioxidant and Anti-inflammatory Kernel Oil from Torreya fargesii

Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

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