Investigation of Lipids Profiles of Nigella, Lupin and Artichoke Seed Oils to be Used as Healthy Oils

Hassanein, Minar M. M.; El-Shami, S. M.; El-Mallah, M. Hassan

doi:10.5650/jos.60.99

Cited by 21 publications

(21 citation statements)

References 28 publications

(17 reference statements)

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“…Depending on the studied factors, they found 19.9–28.7% sterols in unsaponifiable lipid fraction of lupin oil with major contribution by β‐sitosterol, campesterol and stigmasterol. White lupin ( L. termis ) was found to be rich in sterols (1.2% of total lipids) when compared with the herbal oils of black cumin ( Nigella sativa ) (0.2% of total lipids) and artichoke ( Cynara scolymus ) (0.58% of total lipids) (Hassanein et al ., ). As is the case with other legumes, cooking can significantly reduce the phytosterol content in lupin species.…”

Section: Phytochemicalsmentioning

confidence: 97%

“…In addition, cooking of L. albus seed also causes significant loss of tocopherols, resulting in concentrations of δ‐tocopherol as low as 0.02 mg per 100 g fresh weight (Kalogeropoulos et al ., ). Lupin seeds are found to contain high concentrations of total tocopherols when compared with other folk medicinal oils such as artichoke and Nigella (Hassanein et al ., ). Annicchiarico et al .…”

Section: Phytochemicalsmentioning

confidence: 97%

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Phytochemical composition and bioactivities of lupin: a review

Khan

Karnpanit

Nasar‐Abbas

et al. 2015

Int J of Food Sci Tech

113

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Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The industrial shift of lupin seed utilisation from feed to food has recently increased the scientific interest to explore its phytochemical composition and biological activities. Lupin seeds contain significant amounts of polyphenols, carotenoids, phytosterols, tocopherols, alkaloids and peptides with antioxidant, antimicrobial, anticarcinogenic and anti-inflammatory activities. Among polyphenols, genistein and their derivatives (isoflavones) are of great importance because of their phytoestrogenic potential. This comprehensive review will help out the readers in understanding the phytochemicals present in lupin and their benefits.

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Section: Phytochemicalsmentioning

confidence: 97%

Section: Phytochemicalsmentioning

confidence: 97%

Phytochemical composition and bioactivities of lupin: a review

Khan

Karnpanit

Nasar‐Abbas

et al. 2015

Int J of Food Sci Tech

113

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“…The FA composition of oils controls their functionality and nutritional profile, Hassanein and Abdel‐Razek reported that wheat germ oil, rich in linoleic (ω‐6) and linolenic (ω‐3) acids may be considered as valuable source of essential FA. Hassanein et al found that the main FA in black cumin oil was linoleic acid.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, each oil has different sterols in relatively fixed proportions, lead to some degree of variation . β‐Sitosterol was the major sterol component then campesterol in wheat germ and grape seed oils , while in black cumin seed oil, β‐sitosterol then Δ5‐stigmasterol .…”

Section: Introductionmentioning

confidence: 99%

Phytochemical contents and oxidative stability of oils from non‐traditional sources

Hassanien

Abdel–Razek

Rudzińska

et al. 2014

Euro J Lipid Sci & Tech

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Non-traditional plant oils, such as cold pressed black cumin (Nigella sativa) seeds oil and oils extracted by n-hexane in the lab conditions from food industry by-products, namely, apricot kernels (Prunus armeniaca), wheat germ (Triticum vulgare), grape seeds (Vitis vinifera), and tomato seeds (Lycopersicon esculentum) were investigated. Bioactive compounds such as phytosterols, tocopherols, and tocotrienols, and also fatty acid composition were determined by GLC and HPLC. The oxidative stability index of oils was evaluated by rancimat method. The fatty acid composition of lipids from apricot kernels was different from the other oils. The contribution of oleic acid in apricot oil amount 66.77%, while in the other oils ranged from 12.39% to 21.86%. The highest level of a-linolenic acid was determined in wheat germ oil (7.58%). Concerning phytosterols, b-sitosterol was major component in all oils extracted from nontraditional sources, with wheat germ oil being the richest in total phytosterol content. Wheat germ oil was very rich in campesterol and sitostanol. It was found that wheat germ, black cumin seed, tomato seed, and apricot kernel oils contained significant amount of citrostadienol. Concerning the vitamin E, it was found that black cumin seed oil contained highest amount of tocotrienols and gamma tocopherols, while, tomato seed oil contain highest amount of gamma-tocotrienols. Wheat germ oil was unique in having a high content of alpha-tocopherol. Apricot kernel and wheat germ oils showed the highest oxidative stability as shown from its induction period compared to the other investigated oils. It is recommended that these oils can be utilized as sources of value added products, natural antioxidants, edible, and healthy oils.

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“…More than 300 lupin species were described, but only five species are cultivated. One of the most important species is the sweet white lupin (SWL); It is most commonly found in Mediterranean countries especially in Egypt, Portugal, Greece, and Italy (Hassanein, El-Shami, & El-Mallah, 2011). …”

Section: Introductionmentioning

confidence: 99%

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

Mousa¹

2015

JFR

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In recent years, functional foods have attracted much interest to prevent nutrition-related diseases such as hyperlipidemia and weight gain. In this regard, this study was designed to examine the effect of use sweet white lupin (SWL) oil and flour with/without germination as a source of active healthy components to prepare functional biscuits for lowering blood lipids and growth. Functional biscuits were formulated by replacing wheat flour and butter in biscuit formulae by SWL extracted flour and SWL oil in the range of 20-30% (w/w) and 30-40% (v/w), respectively. Results indicated that the feed of hyperlipidemic rats on diets supplemented with different functional SWL biscuits for 6 weeks significantly (P < 0.05) reduced serum total cholesterol, triglycerides, low density lipoproteins, very low density lipoproteins, ratio of total cholesterol/high density lipoproteins cholesterol, ratio of low density lipoproteins/high density lipoproteins cholesterol and atherogenic index. Furthermore, the feed of functional SWL biscuits significantly reduced the body weight gain of rats and their food efficiency compared to that of rats fed on hyperlipidemic diet. On the other hand, there was an increase in the value of high density lipoproteins cholesterol and its ratio with total cholesterol. All these findings supported that the addition of 25% germinated SWL flour and 35% or 40% germinated SWL oil in biscuits gave interested results compared to the common wheat biscuits. Therefore, the proposed functional SWL biscuits could be able to regulate the blood cholesterol and the body growth levels of individuals and patients.

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Investigation of Lipids Profiles of Nigella, Lupin and Artichoke Seed Oils to be Used as Healthy Oils

Cited by 21 publications

References 28 publications

Phytochemical composition and bioactivities of lupin: a review

Phytochemical composition and bioactivities of lupin: a review

Phytochemical contents and oxidative stability of oils from non‐traditional sources

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

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