Fatty acid composition and δ13C isotopic ratio characterisation of pumpkin seed oil

Potočnik, Tanja; Ogrinc, Nives; Potočnik, Doris; Košir, Iztok Jože

doi:10.1016/j.jfca.2016.09.005

Cited by 32 publications

(31 citation statements)

References 24 publications

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“…Monounsaturated fatty acids have the highest oxidizing stability (Belingheri et al, 2015), which research has shown that the replacement of saturated fatty acids by monounsaturates (Martínez et al, 2010b, Praagman et al, 2016 decreases the formation of LDL and the atherogenic index and as a result an increase of high density lipoproteins HDL. Linseed and pumpkin seeds are found in the small and privileged group of oilseeds that possess essential fatty acids (Gómez-Cortés et al, 2016;Potočnik et al, 2016). The incorporation of essential fatty acids in helmeted guinea fowl meat increased according to the inclusion level of LM and PSM (Table 5).…”

Section: Resultsmentioning

confidence: 99%

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Chiroque

Vásquez

Vasquez

et al. 2018

Braz. J. Poult. Sci.

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This study was conducted to determine the effects of dietary inclusion with linseed and pumpkin seed meals on growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls. A total of 120 meat-type helmeted guinea fowl females of 12 weeks of age were fed with 0 (T0), 100 (T1) and 200 (T2) g/kg of linseed (LM) and pumpkin seed meals (PSM) for 56 days, in a completely randomized design with 10 replicates per treatment and four birds per replicate. The inclusion up to 200 g/kg of LM and PSM did not affect the livability, initial live weight and feed intake (p>0.05). However, final live weight and feed:gain ratio improved significantly (p<0.05). The T1 increased (p<0.05) the carcass yield and the T2 improved the breast weight and weight and yield of leg. Also, these experimental diets did not affect the carcass weight, breast yield and sensory quality of meat (p>0.05). The oleaginous seeds (LM and PSM) decreased (p<0.05) the mystic, palmitic and octadecanoic acids and the ω-6/ω-3 ratio, as well as increased the linoleic, α-linolenic, eicosapentanoic and docosahexanoic acids (p<0.05), but did not modify the concentration of monounsaturated fatty acids (p>0.05) and the eicosatrienoic and arachidonic acids in breast meat (p<0.05). It is recommended the inclusion of 100 g/kg of LM and PSM to improve the live weight, weight and yield of the edible portions and the essential fatty acids in breast meat of guinea fowl, without affecting the sensory quality of the meat.

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Section: Resultsmentioning

confidence: 99%

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Chiroque

Vásquez

Vasquez

et al. 2018

Braz. J. Poult. Sci.

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“…Although their study shows that the use of stable isotopes is an efficient tool for the verification of provenance, other analytical variables such as multi-element profiles, spectroscopic fingerprinting and chemical profiling are needed to improve classification accuracy [ 9 ]. Fatty acid profiling, when combined with various chemometric tools, has been successfully applied to discriminate the geographical origin of vegetable oils including olive oil [ 10 , 11 ], pumpkin oil [ 10 , 12 ] and Sativa oils [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, unlike in previous studies, the full fatty acids profile, including, notably, the trans fatty acids, together with multivariate discriminant analysis to differentiate argan oil according to the origin, was used. In addition, this study used both linear discriminant analysis and latent structures discriminant analysis (OPLS-DA) since our previous studies found these methods to be much more powerful at classifying foodstuffs according to geographical origin [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

et al. 2020

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In this work, fatty-acid profiles, including trans fatty acids, in combination with chemometric tools, were applied as a determinant of purity (i.e., adulteration) and provenance (i.e., geographical origin) of cosmetic grade argan oil collected from different regions of Morocco in 2017. The fatty acid profiles obtained by gas chromatography (GC) showed that oleic acid (C18:1) is the most abundant fatty acid, followed by linoleic acid (C18:2) and palmitic acid (C16:0). The content of trans-oleic and trans-linoleic isomers was between 0.02% and 0.03%, while trans-linolenic isomers were between 0.06% and 0.09%. Discriminant analysis (DA) and orthogonal projection to latent structure—discriminant analysis (OPLS-DA) were performed to discriminate between argan oils from Essaouira, Taroudant, Tiznit, Chtouka-Aït Baha and Sidi Ifni. The correct classification rate was highest for argan oil from the Chtouka-Aït Baha province (90.0%) and the lowest for oils from the Sidi Ifni province (14.3%), with an overall correct classification rate of 51.6%. Pairwise comparison using OPLS-DA could predictably differentiate (≥0.92) between the geographical regions with the levels of stearic (C18:0) and arachidic (C20:0) fatty acids accounting for most of the variance. This study shows the feasibility of implementing authenticity criteria for argan oils by including limit values for trans-fatty acids and the ability to discern provenance using fatty acid profiling.

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“…The methylation of fatty acids was performed as follows (Tan and others ; Potočnik and others ). Briefly, 50 μL of oil was mixed with 10 mL n ‐hexane and 10 mL 0.4 mol/L sodium hydroxide in methanol.…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil

Tang

Xia

Holland

et al. 2017

Journal of Food Science

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This study selected 5 methods, including boiling, hot air drying, high-pressurized steam, freezing, and microwave radiation to pretreat fresh oil palm fruit before solvent extraction of the oil. Using fresh fruit as a control, the pretreatment methods were compared for the effects on the activity of the 2 main enzymes in the fruit and some physicochemical properties of the crude palm oil. The results indicated, although all the 5 pretreatments could inactivate lipase and peroxidase in the treated flesh significantly (P < 0.05), the high-pressurized steam was the most effective. There were also differences in the unsaturated fatty acid contents of the 6 oils. The crude oil from frozen fruit contained significantly more vitamin E (37829.33 ppm) than previously reported. Microwave radiation was shown to significantly decrease the free fatty acid content and the peroxide value, while increasing the oxidative stability index. Thermal behaviors of the oils were significantly different to each other with the exception a few parameters (P < 0.05).

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Fatty acid composition and δ13C isotopic ratio characterisation of pumpkin seed oil

Cited by 32 publications

References 24 publications

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil

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