Fatty Acid Composition and Sterol Contents of Some <i>Origanum</i> Seed Oils

Matthäus, Bertrand; Özcan, Mehmet Musa; Doğu, Süleyman

doi:10.1002/ejlt.201800094

Cited by 7 publications

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pitaya seeds are known to have a high content of unsaturated fatty acids such as linoleic acid and linolenic acid, which were also found in grape seeds, flax seeds and other fruit seeds (Shi et al 2022). Linolenic acid has been reported as the most abundant fatty acid in the seed oil of Origanum species, accounting for 34.4% to 67.4% (Matthäus et al 2018). Górnaś (2015) reported the total tocopherol content of different apple seeds, ranging from 130 to 339 mg/100 g oil.…”

Section: Table 2 Chemical Properties Of Pitaya Seeds and Their Antiox...mentioning

confidence: 99%

Antioxidant properties, oxidative stability, and fatty acid profile of pitaya fruit (Hylocereus polyrhizus and Hylocereus undatus) seeds cultivated in Turkey

Ünver

2023

BioRes

View full text Add to dashboard Cite

Pitaya is a tropical fruit from a newly cultivated plant in Turkey that has increasing economic value. In this study, its seed properties were investigated. Pitaya fruit samples used in the research were obtained from local producers in the Gazipaşa/Antalya region. The dry matter, protein, oil, and ash content of H. polyrhizus and H. undatus pitaya seeds were 89.7% to 89.1%, 19.8% to 17.5%, 22.8% to 24.0%, and 2.8% to 4.09%, respectively. The oil and protein contents of the seeds were very high. The total phenolic content, α-tocopherol content, γ-tocopherol content, free radical scavenging activity, and induction time of H. polyrhizus and H. undatus pitaya seeds were 12.8 to 11.9 mg GAE/g dry sample, 3.67 to 2.75 g/kg oil, 1.29, 1.64 g/kg oil, 46.9% to 51.5%, and 5.37 to 5.07 h, respectively. Seeds contained significant amounts of phenolic compounds and tocopherols, which play an important role in increasing oxidative stability. The percent inhibition of DPPH indicated that pitaya seeds may be evaluated as an antioxidant source. Unsaturated fatty acids were high in seed oils of both pitaya species. Linoleic acid, a polyunsaturated fatty acid, was dominant in both pitaya species. The chemical properties of the seeds were similar to those of species grown in tropical countries. Future studies should investigate other pitaya species grown in Turkey.

show abstract

Section: Table 2 Chemical Properties Of Pitaya Seeds and Their Antiox...mentioning

confidence: 99%

Antioxidant properties, oxidative stability, and fatty acid profile of pitaya fruit (Hylocereus polyrhizus and Hylocereus undatus) seeds cultivated in Turkey

Ünver

2023

BioRes

View full text Add to dashboard Cite

show abstract

“…The major saturated fatty acids in sesame seed oils were palmitic (6.06-9.03%) and stearic (5.29-6.42%) with small arachidic (0.19-0.71%) acids. The main unsaturated fatty acids of sesame oil were linoleic (38.11-47.11%) and oleic (36.83-44.49%) of total lipids (Matthäus and Özcan, 2018). The oil seed is renowned for its stability because it strongly resists oxidative rancidity even after long exposure to air (Global AgriSystems, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of Roasting Treatments on Oil Quality Properties of Two Sesame Seed Varieties

Elhafeez

Hawa

Rashwan

et al. 2020

AJAS

View full text Add to dashboard Cite

The objective of this study was to evaluate the effect of roasting at 160°C for 5, 10 and 15 minutes on physicochemical properties, lipid oxidation, fatty acids profile, rancimat value, conjugated dienes and conjugated triene content of Giza 32 and Shandaweel 3 sesame seeds varieties. Results showed that all studied samples contained moisture (3.60 -5.98%), crude protein (22.92 -24.31%), oil (51.68 -55.26%), fiber (7.12 -8.14%), ash (3.92 -4.73%), and carbohydrates (9.63 -12.01%); in raw and roasted sesame seed varieties (RSS). Data revealed that acid value, peroxide value, TBA, conjugated diene and conjugated triene, increased gradually by roasting treatments of seeds, while the iodine value was slightly decreased by roasting. A little changes in the saturated and unsaturated fatty acids were found during roasting. Palmitic acid was the predominant saturated fatty acids followed by stearic acid, while oleic and linoleic acids recorded the highest levels among unsaturated fatty acids in both sesame oils. Data also revealed that the thermal stability (Rancimat value) of sesame oils was enhancement by roasting treatments.

show abstract

Microbial and insect oils: A sustainable approach to functional lipid

Aondoakaa,

Akoh

2024

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The increasing global population, coupled with the effects of climate change on agricultural activities has spurred a demand for sustainable food production to meet human needs. In response to this, there has been a growing interest in sustainable food production initiatives. One of such initiatives is harnessing microbial and insect lipids as valuable ingredients to address increase in demand for lipids across various sectors, including functional food, nutritional supplements, and biodiesel production. Over the last decades, there has been increasing scientific investigations exploring lipid from algae, microbes, and insects as alternatives to traditional agro‐ and marine‐based sources. This review, therefore, presents progress made in microbial and insect oils production, with emphasis on sustainability. Emerging extraction techniques, regulatory and safety requirements, and challenges that exist in the production and utilization of these new lipids are also discussed. The review shows that lipids from a wide range of oleaginous microorganisms and insect species have the potential to serve as a valuable ingredient for healthful food preparation. However, challenges such as cultural acceptance, lack of standardized regulations, high cost, and low yield associated with most emerging environmentally friendly extraction technologies continue to hinder widespread use or adoption of microbial and insect lipids on a global scale. These challenges call for innovations to reduce cost of production and improve lipids yield. So far, a substantial progress has been made in the utilization of readily available feedstocks such as industrial food wastes and sugar‐rich industrial wastewater to grow insects and microorganisms which will significantly reduce the processing costs.

show abstract

Fatty Acid Composition and Sterol Contents of Some Origanum Seed Oils

Cited by 7 publications

References 5 publications

Antioxidant properties, oxidative stability, and fatty acid profile of pitaya fruit (Hylocereus polyrhizus and Hylocereus undatus) seeds cultivated in Turkey

Antioxidant properties, oxidative stability, and fatty acid profile of pitaya fruit (Hylocereus polyrhizus and Hylocereus undatus) seeds cultivated in Turkey

Influence of Roasting Treatments on Oil Quality Properties of Two Sesame Seed Varieties

Microbial and insect oils: A sustainable approach to functional lipid

Contact Info

Product

Resources

About