Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

Wu, Hao; Shi, John; Xue, Sophia Jun; Kakùda, Yukio; Wang, Dongfeng; Jiang, Yueming; Ye, Xingqian; Li, Yanjun; Subramanian, Jayasankar

doi:10.1016/j.lwt.2011.05.012

Cited by 59 publications

(65 citation statements)

References 21 publications

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“…For both of them, a previous extraction was done as described for the polyphenols, except that pure methanol was used instead of methanol: water (6: 4), and the antioxidant capacity was measured in the methanolic extract (Wu et al, 2011).…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil

Domínguez-Ávila¹,

́Álvarez-Parrilla²,

González‐Aguilar³

et al. 2013

JFR

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Pecan (Carya illinoinensis) is a tree nut native to North America with high oil content. Pecan oil is rich in unsaturated fatty acids and other lipid soluble phytochemicals. Many geographical and environmental factors are responsible for the phytochemical content of the oil, and little current information exists on the properties of pecans grown in northern México. We formulated the hypothesis that pecans grown in multiple locations are exposed to different environmental conditions which alter the concentration of the phytochemicals in the oil. We characterized oil from pecans harvested in 2009 and 2010, in three different regions in northern Mexico. The content of individual fatty acids varied significantly within growing location (mainly oleic and linoleic, which were inversely related) and from year to year (mainly linolenic). Phytosterols and tocopherols also showed significant variation among locations; polyphenols were statistically similar in all samples. Oxidative stability of pecan oil, evaluated by differential scanning calorimetry, was similar to other oils with a similar content of unsaturated fatty acids. It may be concluded that the chemical composition of pecan oil is sensitive to the environment in which it is produced, but on average, the studied pecan oils were good sources of phytochemicals.

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Section: Antioxidant Capacitymentioning

confidence: 99%

Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil

Domínguez-Ávila¹,

́Álvarez-Parrilla²,

González‐Aguilar³

et al. 2013

JFR

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“…The kernel has a slightly toxic effect due to its content in hydrogen cyanide, so any excessive human use can cause headache, blurred vision, palpitations, or even death from respiratory failure (Wu et al, 2011). Its nutritional value is due to the high value of unsaturated fatty acids, mostly the monounsaturated fatty acids (MUFA).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization and thermal properties of kernel oils from Tunisian peach and nectarine varieties of <em>Prunus persica</em>

et al. 2017

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SUMMARY:A comparative study was conducted to determine the fatty acids, triacylglycerol compositions and thermal properties of Tunisian kernel oils from the Prunus persica varieties, peach and nectarine, grown in two areas of Tunisia, Gabes and Morneg. Qualitatively, the fatty acids composition and triacylglycerol species were identical for all samples. Oleic acid (67.7-75.0%) was the main fatty acid, followed by linoleic (15.7-22.1%) and palmitic (5.6-6.3%) acids. The major triacylglycerol species were triolein, OOO (38.4-50.5%), followed by OOL (18.2-23.2%), .7%) and OLL (6.3-10.1%). The thermal profiles were highly influenced by the high content of triolein due to the importance of oleic acid in these oils. Moreover, the fatty acids distribution in TAG external positions was determined as corresponding to an α asymmetry coefficient that was between 0.10 and 0.12, indicating a high asymmetry in the distribution of saturated fatty acids in the position sn-1 and sn-3 in the TAG species of all samples.KEYWORDS: DSC; Fatty acids; Kernel oils; Nectarine; Peach; Prunus persica; Triacylglycerols RESUMEN: Caracterización química y propiedades térmicas de los aceites de semillas de variedades tunecinas de melocotón y nectarina de Prunus pérsica. Se ha realizado un estudio comparativo de aceites tunecinos obtenidos a partir de las semillas de variedades de Prunus persica, melocotón y nectarina, cultivadas en dos zonas de Túnez, Gabes y Morneg. Cualitativamente, la composición de ácidos grasos y de especies de triglicéridos fueron idénticas para todas las muestras. El ácido oleico (67,7-75,0%) fue el ácido graso principal, seguido del linoleico (15,7-22,1%) y el palmítico (5,6-6,3%). Las especies principales de triacilglicéridos fueron la trioleina, OOO (38,4-50,5%), seguida de OOL (18,2-23,2%), POO (8,3-9,7%) y OLL (6,3-10,1%). Los perfiles térmicos fueron muy influidos por el alto contenido de trioleina debido a la importancia del ácido oleico en estos aceites. Por otra parte, se determinó la distribución de ácidos grasos en las posiciones externas de los TAG correspondiendo a un coeficiente de asimetría α entre 0,10 y 0,12, lo que indica una alta asimetría en la distribución de los ácidos grasos saturados en la posición sn-1 y sn-3 en las especies de los TAG de todas las muestras.

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“…The iodine value is used to assess the unsaturation of the oils and in assessing the stability of oils in industrial applications [45]. The range of iodine numbers were 68.0-113.3 "mg/100g oil", thus, the L. alba seed oil could be classified as a non-drying oil.…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

“…In the opposite side, when chloroform/methanol solvent was used, the content of neutral lipids was very significant (85.82-93.08%), and the Moreover, the difference in interaction between solvent and solutes, caused by both solvent polarities and their boiling temperature, may contribute to the extraction efficiency and yield, as well as the composition of the extracted oils [45]. (Tables 1 and 2).…”

Section: Lipid Classes and Fatty Acid Composition Of L Alba Seed Oilmentioning

confidence: 99%

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Lipid Classes, Fatty Acids, Tocopherols Compositions and Antioxidant Activity of Lawsonia alba Seed Oils Growing in Algeria

Cherbi

Hamia

Gourine

et al. 2017

CNF

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Background: Lawsonia alba seed oils are not widely used commercially even though they have characteristics that well suit for industrial applications and can contribute to healthy human diets. The most important aim of the present work is the evaluation of the tocopherols composition of these oils. Moreover, lipid classes, fatty acids compositions and antioxidant activity of the seed oils were also investigated. Methods:Lawsonia alba seed oils were extracted with Soxhlet device using n-hexane and chloroform/methanol. Tocopherols were analyzed by HPLC The antioxidant activity were determined using two different assays: DPPH (1,1-diphenyl-2-picrylhydrazyl), and Phosphomolybdenum. Results:The content of the oils ranged from 7.52 to 10.45%. Polyunsaturated fatty acids dominated all the studied samples. Linoleic, followed by palmitic and oleic, were the major fatty acids found in the crude seed oils and their lipid classes. Results of tocopherols identification showed that the seed oils were rich in tocopherols, especially -and -tocopherols. For DPPH assay, the antioxidant powers varied from medium to low values (IC 50 = 0.11 to 16.54 mg/mL). The results of the Phosphomolybdenum assay showed very important activities of the oils that were decreasing in the following order: polar lipids > neutral lipids (Chloroform/Methanol) > total lipids > neutral lipids (n-hexane).Conclusion: this current report reveals the richness of the Lawsonia alba seeds in tocopherols, which in fact is studied for the first time. Moreover, cluster analysis revealed that fatty acid composition of the seed oils of Lawsonia alba were very close to those of Walnut.

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Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

Cited by 59 publications

References 21 publications

Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil

Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil

Chemical characterization and thermal properties of kernel oils from Tunisian peach and nectarine varieties of <em>Prunus persica</em>

Lipid Classes, Fatty Acids, Tocopherols Compositions and Antioxidant Activity of Lawsonia alba Seed Oils Growing in Algeria

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