Herbal Additives Substantially Modify Antioxidant Properties and Tocopherol Content of Cold-Pressed Oils

Abstract

The aim of the study was to examine combinations of base oils and herbal additives with a view to obtaining macerates with improved health benefits. Base oils were cold-pressed from the seeds of black cumin, borage, evening primrose, safflower, walnut, common hazel, and oilseed rape, as well as the flesh of sea-buckthorn fruits. They were then supplemented with herbs, including basil, thyme, and sage, in order to create macerates. Total antioxidant activity and tocopherol level were analyzed in oils, macerates, and oil cakes. Additionally, chemical properties of oil cakes—such as the level of fibre, vitamin C, β-carotene, and lutein—were also examined. Supplementation with herbs caused diversified effects on antioxidant activity and tocopherol level in macerates depending on the base oil, herb, and supplementation method. The obtained results indicate that tocopherol level does not play a decisive role in determining the antioxidant properties of oils, macerates, and oil cakes, suggesting significant involvement of other antioxidants. Among the tested macerates, the most promising one seems to be oilseed rape oil enriched with sage or basil to maximize its health benefits. The study can serve as a starting point for the development and implementation of functional macerates and oil cakes in healthy nutrition.

Impact of Ascorbate—Glutathione Cycle Components on the Effectiveness of Embryogenesis Induction in Isolated Microspore Cultures of Barley and Triticale

“…The extracts were then centrifuged for 20 min in a refrigerated centrifuge at 18,000× g (MPW-350R, Warszawa, Poland) and the supernatant was used for the measurements. Total antioxidant content (free radical scavenging activity) was measured using 0.5 mM solution of stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH, SIGMA, Munich, Germany) in methanol according to the method by Brand-Williams et al [ 28 ] with some modifications adapting the protocol to 96-well microtitre plates, and absorbance measurements in said microtitre plates [ 29 ]. Each sample was measured three times on separate plates by pipetting 50 μL of its supernatant with the addition of 250 μL of 0.5 mM DPPH solution into 3 wells for each measurement.…”

Phytochemical Constituents and Pharmacological Activities of Strawberry

“…supplements like pantothenic acid, zinc, manganese, copper, selenium, sodium may assist in immunomodulatory effect and tocopherol having antioxidant activity [20,21]. The nutrient niacin also plays an important role in controlling hypophosphatemia, cardioprotective and may improve penile erection by elevating blood flow [22][23][24].…”

Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil

“…Various herbs and spices (fresh and dried) are most often used to flavor edible oils [ 7 , 8 , 9 , 11 ]. So far, the studies have produced and tested macerates with rosemary, sage, summer savory, laurel, oregano, garlic, basil, thyme, lavender, menthe, chill pepper [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Among the plants used for maceration and aromatization of oils, rosemary has proven to be one of the most suitable herbs.…”

“…It increased the antioxidant capacity and increased the oxidative stability of olive oil [ 6 , 7 , 15 ]. The most commonly used and best-studied oil for maceration is olive oil [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Other oils are used less frequently in studies: sunflower [ 12 ], oils from the seeds of black cumin, borage, evening primrose, safflower, walnut, common hazel, and oilseed rape, the flesh of sea-buckthorn fruits [ 16 ].…”