Oils from Fruit, Spice, and Herb Seeds

Yu, Liangli; Choe, Uyory; Li, Yanfang; Zhang, Yaqiong

doi:10.1002/047167849x.bio060.pub2

Cited by 5 publications

(5 citation statements)

References 97 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The health benefits of increased ω-3 polyunsaturated fatty acids (PUFAs) have been well recognized in pieces of literature and by consumers . The only ω-3 PUFA of botanical origin is α-linolenic acid, 18:3ω-3, which also is an essential fatty acid for human health.…”

Section: Chemical Compositions Of Fruit Seed Oilsmentioning

confidence: 99%

“…Although each fruit seed has a unique fatty acid profile, they can be distinguished depending on the important fatty acid components, which include α-linolenic (18:3ω-3), linoleic (18:2ω-6), and oleic (18:1ω-9) acids and others. 1 Among those fatty acids, α-linolenic acid is an essential ω-3 fatty acid. Berry seed oils are good sources of α-linolenic acid and have potential bioactivities in maintaining human health status through immune regulation.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Recently, the growing consumer interest in a healthy diet (e.g., grape seed oil) and/or other healthy daily goods such as pomegranate seed oil in the cosmetic industry is the driving force for the development of novel seed oils with unique fatty acid profiles. Although each fruit seed has a unique fatty acid profile, they can be distinguished depending on the important fatty acid components, which include α-linolenic (18:3ω-3), linoleic (18:2ω-6), and oleic (18:1ω-9) acids and others …”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review

Choe

Childs

Zeng

et al. 2022

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

Fruits are important foods and may be processed into juice, jam and snack products. During the processing, fruit seeds are generated as byproducts and discarded at a cost and with potential environmental contamination. Fruit seeds contain high contents of lipids together with bioactive compounds such as phytosterols, tocopherols, phenolics including flavonoids, and carotenoids and, thus, can be used to produce functional food oils. In this review, the chemical profiles of fatty acids and bioactive compounds, as well as potential health beneficial properties of fruit seed oils, are introduced. The clarification of these pieces of information could stimulate further interest in research and commercialization of fruit seed oils and enhance the profitability of the fruit production and processing industries while reducing environmental hazards.

show abstract

Section: Chemical Compositions Of Fruit Seed Oilsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review

Choe

Childs

Zeng

et al. 2022

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Moreover, fatty acids are the main nutritional components in edible oilseeds, and a growing body of evidence suggests that individual fatty acids may provide human health benefits. The incorporation of polyunsaturated (n-3) fatty acids, and essential fatty acids, such as linoleic (LA), linolenic (ALA), and arachidic fatty acids, in the diet can play a natural preventive role in cardiovascular disease and other health problems and diseases [ 42 , 54 , 55 ]. In this context, basil seeds are a good source of polyunsaturated fatty acids.…”

Section: Biochemical and Nutritional Composition Of Basil Seedmentioning

confidence: 99%

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

Bravo

Céspedes

Zura-Bravo

et al. 2021

Foods

View full text Add to dashboard Cite

Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.

show abstract

“…Fatty acids are the primary nutritional components found in edible seed oils [ 7 ]. Seed oils provide essential polyunsaturated fatty acids, linoleic acid ( ω −6 or n −6), and α-linolenic acid ( n −3) to humans and other higher animals.…”

Section: Introductionmentioning

confidence: 99%

Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

Saini

Lee

Keum

2021

Foods

View full text Add to dashboard Cite

Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n−6/n−3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.

show abstract

Oils from Fruit, Spice, and Herb Seeds

Cited by 5 publications

References 97 publications

Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review

Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

Contact Info

Product

Resources

About