Physico-chemical characteristics of seed oils extracted from different apricot (&lt;i&gt;Prunus armeniaca&lt;/i&gt; L.) varieties from Pakistan

Manzoor, Maleeha; Anwar, Farooq; Ashraf, Muhammad; Alkharfy, Khalid M.

doi:10.3989/gya.095011

Cited by 32 publications

(7 citation statements)

References 35 publications

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“…0.85, 0.78, and 0.85 for ASO, MSO, and WSO, respectively. For ASO, the density value was lower than that established by Manzoor et al (2012) which ranges between 0.87 and 0.93 mg/mL. The density of MSO is also lower compared to that found by Mulengi et al (2016) which was 0.897.…”

Section: Physicochemical and Quality Parameters Of The Oilscontrasting

confidence: 61%

“…For ASO, the K232 nm was 0.2942 and the K270 was 0.0874. These values are much lower than those of seed oils of Pakistan apricot varieties, which were 2.30-3.42 and 0.82-1.04, respectively (Manzoor et al, 2012).…”

Section: Physicochemical and Quality Parameters Of The Oilsmentioning

confidence: 61%

“…The values revealed in this investigation are lower than those found in the literature for the ASO, MSO and WSO from different origins. PV of different apricot varieties from Pakistan ranged from 1.0 to 2.32 meq O 2 /kg (Manzoor et al, 2012). MSO and WSO are among the cucurbit seed oils, according to Mariod et al (2009) these oils have PV, which varied from 2.3 to 4.1 meq O 2 /kg.…”

Section: Physicochemical and Quality Parameters Of The Oilsmentioning

confidence: 99%

“…Results of this study concur with the literature. By assessing the physico-chemical properties of seed oils extracted from various apricot varieties from Pakistan, Manzoor et al (2012) recorded refractive index values ranged from 1.4655 to 1.4790. With a view to improve the effectiveness of oil extraction from wild apricot kernels from India by employing enzymes, refractive index fluctuate from 1.468 to 1.471 (Bisht et al, 2015).…”

Section: Physicochemical and Quality Parameters Of The Oilsmentioning

confidence: 99%

“…The most abundant fatty acid in ASO was oleic (62.34-80.97%) followed by linoleic (13.13-30.33%), palmitic (3.35-5.93%), linolenic (0.73-1.03%) and stearic (1.10-1.68%) acids. Besides, the ASO are dominated by unsaturated fatty acids and polyunsaturated fatty acids (Manzoor et al, 2012;Matthaus et al, 2016;Dulf et al, 2017;Juhaimi et al, 2018;Kiralan et al, 2018).…”

Section: Fatty Acid Composition Of the Oilsmentioning

confidence: 99%

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Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Brahmi,

Chennit,

Batrouni

et al. 2023

OCL

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Vegetable oils extracted from seeds and oleaginous fruits are a substantial source of bioactive compounds. In this study, oils of some fruit by-products were investigated and their composition and properties were compared. Apricot (ASO), melon (MSO), and watermelon (WSO) seed oils were extracted by cold pressing. The physico-chemical parameters and the contents of pigments were assessed using standard methods. The values of the physico-chemical parameters revealed the purity of the oils and it was recorded that the WSO has the best contents of chlorophylls and carotenoids, which were 12.43 ± 0.71 mg/kg of oil, and 1.35 ± 0.02 mg equivalent of β-carotene/g oil, respectively. In addition, the oils were analyzed by gas chromatography and their major fatty acids were linoleic, oleic, palmitic, and stearic. The ASO revealed the highest antioxidant activity in the quenching of 1,1-diphenyl-2-picrylhydrazyl (DPPH) with inhibition percentage of 89.2 ± 2.3 after 30 minutes of contact. Likewise, the oils were explored for the fortification of margarine. The physicochemical parameters of the formulated margarines comply with the standards. The Rancimat test showed that the highest induction time (16.54 h) was assigned to margarine enriched with 150 μg/g of WSO. Hence, this oil can has numerous applications in other food industries.

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Section: Physicochemical and Quality Parameters Of The Oilscontrasting

confidence: 61%

Section: Physicochemical and Quality Parameters Of The Oilsmentioning

confidence: 61%

Section: Physicochemical and Quality Parameters Of The Oilsmentioning

confidence: 99%

Section: Physicochemical and Quality Parameters Of The Oilsmentioning

confidence: 99%

Section: Fatty Acid Composition Of the Oilsmentioning

confidence: 99%

See 3 more Smart Citations

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Brahmi,

Chennit,

Batrouni

et al. 2023

OCL

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The database Seed Oil Fatty Acids (SOFA) is back on the Internet!

Matthäus

2012

Euro J Lipid Sci & Tech

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In the 21st century the procurement of information and especially the processing of data is a huge challenge. In science, an inconceivable amount of new information is generated every day, but scientists have more and more difficulties to navigate the plethora of data with the aim to extract the relevant information. Databases are useful tools for collecting information on specific topics and for searching for appropriate information. Such databases are available offline, paper-based or on CD, searchable on an individual computer or online on the Internet. With the help of such databases combined with efficient query engines it is possible to navigate huge volumes of information.In the plant kingdom about 380 000 different plant species exist on earth. Plant seeds of different species represent an enormous genetic potential in terms of the lipidomic profile from which only a small part is already known. The great variability in the composition of fatty acids, tocopherols, TAGs, phospholipids, sphingolipids and sterols is the basis for different applications in a huge number of scientific disciplines. Examples are the oleochemical industry, which is searching for raw materials with a high proportion of only one specific fatty acid [1, 2], plant breeders, who have to know more about the enzyme systems of plants to which the fatty acid composition can give information [3,4] or plant chemotaxonomy and phylogenetic botany who want to clarify questions regarding hierarchy and evolutionary relationship of plant species [5,6].Since April 2012 the database Seed Oil Fatty Acids (SOFA) from the Max Rubner Institut (MRI) has been online again free of charge on the Internet at http://sofa.mri.bund.de. After the database had to be removed from the internet in 2008, it has been now replaced by a new database system programmed with the financial support of the German Federal Ministry of Food, Agriculture and Consumer Protection provided by the project sponsor Agency of Renewable Resources (FNR) (FKZ: 08NR144) under the supervision of the MRI.In comparison to other available databases such as the bibliographical data collection Nouveau Dictionnaire de Huiles Vegetables -Compositions en acides gras or the collection of the American Oil Chemists' Society within the Official Methods and Recommended Practices with information about the physical and chemical data of about 150 commonly known vegetable oils, the SOFA database contains data about the lipidomic profile of seeds from wild plants which have been collected from the appropriate pharmaceutical, botanical and chemical literature over a period of more than 40 years. Today, SOFA contains about 18 000 tables with about 130 000 individual data of more the 7000 plant species. Additionally to the plant name (genus and species) and the family name, the tables contain at least the information about the oil content, but in most cases also the fatty acid composition is given together with the bibliographical reference from where the information was taken. Many of the tables also contain...

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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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Physico-chemical characteristics of seed oils extracted from different apricot (<i>Prunus armeniaca</i> L.) varieties from Pakistan

Cited by 32 publications

References 35 publications

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

The database Seed Oil Fatty Acids (SOFA) is back on the Internet!

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

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