Fractions of Vitamin E (Tocotrienols and Tocopherols) in Nut Oil of Gevuina Avellana Mol.

Medel, Fernando Berríos; Núñez, Rafael López; Medel, G.; Palma, H.; Manquián, Nimia; Fuentes, R. J.

doi:10.17660/actahortic.2009.845.108

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…In addition, Gevuina avellana ( Chilean hazelnut ) displayed a high content of vitamin E [ 41 ]. Furthermore, the average total tocopherol content of the nut oil of Gevuina avellana was 1.4 µg/g [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

GC/MS Profiling, Anti-Collagenase, Anti-Elastase, Anti-Tyrosinase and Anti-Hyaluronidase Activities of a Stenocarpus sinuatus Leaves Extract

Younis

Ayoub

Mostafa

et al. 2022

Plants

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Today, skin care products and cosmetic preparations containing natural ingredients are widely preferred by consumers. Therefore, many cosmetic brands are encouraged to offer more natural products to the market, such as plant extracts that can be used for their antiaging, antiwrinkle, and depigmentation properties and other cosmetic purposes. In the current study, the volatile constituents of the hexane-soluble fraction of a Stenocarpus sinuatus (family Proteaceae) leaf methanol extract (SSHF) were analyzed using GC/MS analysis. Moreover, the antiaging activity of SSHF was evaluated through in vitro studies of anti-collagenase, anti-elastase, anti-tyrosinase, and anti-hyaluronidase activities. In addition, an in silico docking study was carried out to identify the interaction mechanisms of the major compounds in SSHF with the active sites of the target enzymes. Furthermore, an in silico toxicity study of the identified compounds in SSHF was performed. It was revealed that vitamin E (α-tocopherol) was the major constituent of SSHF, representing 52.59% of the extract, followed by γ-sitosterol (8.65%), neophytadiene (8.19%), β-tocopherol (6.07%), and others. The in vitro studies showed a significant inhibition by SSHF of collagenase, elastase, tyrosinase, and hyaluronidase, with IC50 values of 60.03, 177.5, 67.5, and 38.8 µg/mL, respectively, comparable to those of the positive controls epigallocatechin gallate (ECGC, for collagenase, elastase, hyaluronidase) and kojic acid (for tyrosinase). Additionally, the molecular docking study revealed good acceptable binding scores of the four major compounds, comparable to those of ECGC and kojic acid. Besides, the SSHF identified phytoconstituents showed no predicted potential toxicity nor skin toxicity, as determined in silico. In conclusion, the antiaging potential of SSHF may be attributed to its high content of vitamin E in addition to the synergetic effect of other volatile constituents. Thus, SSHF could be incorporated in pharmaceutical skin care products and cosmetics after further studies.

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Section: Resultsmentioning

confidence: 99%

GC/MS Profiling, Anti-Collagenase, Anti-Elastase, Anti-Tyrosinase and Anti-Hyaluronidase Activities of a Stenocarpus sinuatus Leaves Extract

Younis

Ayoub

Mostafa

et al. 2022

Plants

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Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil

García

Vergara

Forero-Doria

et al. 2018

Eur Food Res Technol

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There is a growing interest in the study of oils from native fruits, especially when the oil has high quality. In this sense it is mandatory to evaluate the oxidative stability and the relationship with the modifications of the fatty acid content, physicochemical parameters, the antioxidant capacity and its protection against the thermal deterioration processes. The fatty acid profiles of Chilean hazelnut oil showed a relevant presence of the omega series (ω-9, ω-5 and ω -9) with good stability across the thermal treatment. The physics-chemical parameters such as polar compounds and absorption coefficients K 232 and K 270 shown a similar behavior compared with olive oil oxidation in the range of 25 to 360°C. The antioxidant capacity and total phenolic content in olive oil is significatively higher than Chilean hazelnut oil at 25 ºC, however this antioxidant capacity decreases in the olive oil after 100°C until 247 ºC where the antioxidant capacities for both oils are equalized. Total phenolic content of olive oil diminish after 100°C until the final study temperature (360°C) where its concentration is very similar than Chilean hazelnut oil. The results of the thermogravimetric and differential analysis in the range of 100-700°C shown that the thermal oxidative decomposition processes occurred in both samples mainly in three steps with a total mass loss for olive oil and Chilean hazelnut oil of 99.7 and 99.9% respectively. It is important to note that hazelnut oil remains thermally stable up to 247 ºC just a few degrees lower than olive oil (252 ºC).

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Fractions of Vitamin E (Tocotrienols and Tocopherols) in Nut Oil of Gevuina Avellana Mol.

Cited by 2 publications

References 15 publications

GC/MS Profiling, Anti-Collagenase, Anti-Elastase, Anti-Tyrosinase and Anti-Hyaluronidase Activities of a Stenocarpus sinuatus Leaves Extract

GC/MS Profiling, Anti-Collagenase, Anti-Elastase, Anti-Tyrosinase and Anti-Hyaluronidase Activities of a Stenocarpus sinuatus Leaves Extract

Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil

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