Nutritional Potential of Some Cold Pressed Vegetable Oils in Terms of Fatty Acids

Mihai, Adriana Laura; Negoiţă, M.; Horneț, Gabriela-Andreea

doi:10.47068/ctns.2020.v9i17.012

Cited by 4 publications

(1 citation statement)

References 30 publications

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“…The vegetable oils obtained from seeds or fruits of plants traditionally considered to be oily raw materials (rapeseed, sunflower, olive, and soybean oil), but also oils from atypical vegetable raw materials (pumpkin oil, grape, hemp, evening primrose, and others) can be used both as ingredients of nutritional (food) supplements, nutricosmetics and cosmetics ( Figure 1 ). SFA determine the stability of the oil, while PUFA are responsible for health benefits [ 19 , 20 ]. The sum of SFA (mean 10.5), MUFA (mean 37.4), and PUFA (mean 52.0%) in the tested cherry oils was found to be similar to the commonly consumed oils, such as sunflower, corn, pumpkin seed, or wheat germ oils.…”

Section: Resultsmentioning

confidence: 99%

Comparative Assessment of Phytochemical Compounds and Antioxidant Properties of Kernel Oil from Eight Sour Cherry (Prunus cerasus L.) Cultivars

et al. 2022

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New plant oils as a potential natural source of nutraceutical compounds are still being sought. The main components of eight cultivars (‘Koral’, ‘Lucyna’, ‘Montmorency’, ‘Naumburger’, ‘Wanda’, ‘Wigor’, ‘Wołyńska’, and ‘Wróble’) of sour cherry (Prunus cerasus L.) grown in Poland, including crude fat, protein, and oil content, were evaluated. The extracted oils were analysed for chemical and biological activity. The oils had an average peroxide value of 1.49 mEq O2/kg, acid value of 1.20 mg KOH/g, a saponification value of 184 mg of KOH/g, and iodine value of 120 g I2/100 g of oil. The sour cherry oil contained linoleic (39.1–46.2%) and oleic (25.4–41.0%) acids as the major components with smaller concentrations of α-eleostearic acid (8.00–15.62%), palmitic acid (5.45–7.41%), and stearic acid (2.49–3.17%). The content of sterols and squalene varied significantly in all the studied cultivars and ranged between 336–973 mg/100 g and 66–102 mg/100 g of oil. The contents of total tocochromanols, polyphenols, and carotenoids were 119–164, 19.6–29.5, and 0.56–1.61 mg/100 g oil, respectively. The cultivar providing the highest amounts of oil and characterised by the highest content of PUFA (including linoleic acid), plant sterols, α-and β-tocopherol, as well as the highest total polyphenol and total carotenoids content was been found to be ‘Naumburger’. The antioxidant capacity of sour cherry kernel oils, measured using the DPPH• and ABTS•+ methods, ranged from 57.7 to 63.5 and from 38.2 to 43.2 mg trolox/100 g oil, respectively. The results of the present study provide important information about potential possibilities of application of Prunus cerasus kernel oils in cosmetic products and pharmaceuticals offering health benefits.

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Section: Resultsmentioning

confidence: 99%

Comparative Assessment of Phytochemical Compounds and Antioxidant Properties of Kernel Oil from Eight Sour Cherry (Prunus cerasus L.) Cultivars

et al. 2022

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Formation and characterization of oleogels obtained via direct dispersion of ultrasound-enhanced electrospun nanofibers and cold milling

et al. 2023

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Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids

et al. 2022

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The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. The aim of this study was to evaluate the nutritional potential of 14 different vegetable by-products from the oil industry (flour, meals, and groats) in terms of fatty acid composition and to investigate the effect of theoretical fortification of the bakery products with by-products high in ω-3. Results showed that some of the analyzed samples contain significant amounts of polyunsaturated fatty acids. Organic walnut flour and grape seed flour had a linoleic acid content higher than 60%. By-products obtained from thistle and sesame had a linoleic acid content ranging between 47.32% and 54.72%. Higher linolenic content was obtained for hemp flour (33.22%), red grape seeds meals (33.62%), and golden flax meals (64.65%). By theoretical fortification of wheat and wholemeal flours with high ω-3 by-products in a proportion of 5, 10, and 15%, the ω-3 content increased (2.2- to 22-fold higher) while the ω-6/ω-3 ratio decreased from 5.22 to 0.52–2.86 for wheat flour, and from 16.80 to 0.81–5.53 for wholemeal flour. These vegetable by-products from the oil industry could represent valuable sources of essential fatty acids for the food application, representing valuable ingredients that could be added for the production of functional foods.

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Nutritional Potential of Some Cold Pressed Vegetable Oils in Terms of Fatty Acids

Cited by 4 publications

References 30 publications

Comparative Assessment of Phytochemical Compounds and Antioxidant Properties of Kernel Oil from Eight Sour Cherry (Prunus cerasus L.) Cultivars

Comparative Assessment of Phytochemical Compounds and Antioxidant Properties of Kernel Oil from Eight Sour Cherry (Prunus cerasus L.) Cultivars

Formation and characterization of oleogels obtained via direct dispersion of ultrasound-enhanced electrospun nanofibers and cold milling

Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids

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