Studies of unsaponifiables in several vegetable oils

Gutfinger, Tamar; Letan, A.

doi:10.1007/bf02532171

Cited by 80 publications

(39 citation statements)

References 12 publications

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“…Squalene content of crude oil samples ranged from 13.8±0.39 mg/ 100 g to 491.0±15.55 mg/100 g as average. These results are in agreement with the values reported in the literature related with squalene content of olive and seed oils (Gutfinger and Letan 1974;Kiritsakis et al 1998;Owen et al 2000b). Table 1 shows that the average squalene content of the crude olive oil samples found to be 491.0±15.55 mg/100 g and decreased for all the refining steps and the largest reduction has occurred during the deodorization.…”

Section: Resultssupporting

confidence: 95%

The effect of consecutive steps of refining on squalene content of vegetable oils

Nergíz

Çelikkale

2010

J Food Sci Technol

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The aim of this study is to evaluate the effect of refining steps on the squalene content of some vegetable oils. A comparison has been made between the crude oils and consecutive steps of refining process (neutralization, bleaching, deodorization, winterization) in the amounts of squalene of the oil samples. Among the oils, virgin and refined olive oils contained higher amounts of squalene. A mean of 491.0 ± 15.55 mg/100 g squalene was found in virgin olive oil samples. While appreciable quantities of squalene has been reduced during refining, considerable level of squalene were still present in refined olive oils (290.0 ± 9.89 mg/100 g). The squalene content of crude seed oils varied from 13.8 ± 0.39 mg/100 g to 26.2 ± 0.08 mg/100 g as average. It has been determined that refining process reduced the level of squalene in examined oils. The highest reduction in squalene content of the oils was detected during deodorization. The effect of refining steps on the amount of squalene in vegetable oils was found to be significant (p < 0.05). Olive oil has been considered an important source of squalene, even after it has been refined, compared to seed oils.

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Section: Resultssupporting

confidence: 95%

The effect of consecutive steps of refining on squalene content of vegetable oils

Nergíz

Çelikkale

2010

J Food Sci Technol

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“…Due to its richness in punicic acid (9cis, 11trans, 13cis conjugated linolenic acid) the oil obtained from P. granatum seeds (PSO) fits into this mold, but the information available regarding the composition of its unsaponifiable fraction is limited [24]. The extraction yields (3.1% for Wonderful variety and 4.2% for italian cultivar "Dente di cavallo tipica") obtained for PSO unsaponifiable matter (PSO-UM) rank among the highest values in oils for alimentary use, well above 1-1.5% found in olive, sesame or soy oils and in the same range of rice bran oil (3-5%) [27,28]. This large availability may be a consequence of the peculiar morphology of pomegranate fruit and of the different timing between horticultural maturity for commercial harvesting and physiological ripening.…”

Section: Resultsmentioning

confidence: 96%

Characterization of a Potential Nutraceutical Ingredient: Pomegranate (Punica granatum L.) Seed Oil Unsaponifiable Fraction

Caligiani

Bonzanini

Palla

et al. 2010

Plant Foods Hum Nutr

101

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The chemical fingerprinting of the unsaponifiable fraction of different Punica granatum seed oils was performed in order to evaluate their potential as a functional food ingredient. Qualitative and quantitative determinations of tocopherol, aliphatic alcohol (including policosanol), squalene, phytosterols and triterpene contents were performed by GC-MS. A high yield (3.1-4.2%) of unsaponifiable matter was obtained and consistent levels of squalene (up to 800 mg/kg) and policosanol (118-185 mg/kg) were noticed. β-sitosterol (up to 8069 mg/kg) and cycloartenol (5916-7766 mg/kg) were predominant in phytosterol and triterpene fractions, while β- and δ-tocopherol were the most abundant vitamin E forms. Some minor variations were noticed between samples. From the results obtained, it can be suggested that the seed oil of P. granatum can be considered an interesting alimentary source of substances of nutraceutical value involved in the modulation of cholesterol metabolism.

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“…Approximate proportions of saturated fatty acids and polyunsaturated fatty acids are 15% and 10% respectively. The major fatty acid in the edible portion of avocado fruit is oleic, followed by palmitic and linoleic acids, while the fatty acids present in trace amounts are myristic, stearic, linolenic and arachidonic (Mazliak, 1971;Tango et al , 1972;Gutfi nger and Letan, 1974;Itoh et al , 1975;Swicher, 1984). Avocado and nuts also contain phytosterols, including β -sitosterol, which exert protective effects against cardiovascular diseases (Mazza, 1998).…”

Section: Other Compoundsmentioning

confidence: 96%