Unsaponifiable Matter in Plant Seed Oils

Fontanel, Didier

doi:10.1007/978-3-642-35710-7

Cited by 18 publications

(15 citation statements)

References 0 publications

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“…However, a lot of kernel oils possess a large amount of MUFA and PUFA 20 . In good agreement with other kernel palm and copra oils, defined also as lauric oils 6,22 , B. gasipaes highlighted an high content of saturated fatty acids 75.72 , with lauric and myristic acids as main constituents.…”

Section: Fatty Acid Composition C Orinocense Oil Exhibitedsupporting

confidence: 73%

Chemical Characterization and Antioxidant Activity of Amazonian (Ecuador) Caryodendron orinocense Karst. and Bactris gasipaes Kunth Seed Oils

et al. 2014

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Section: Fatty Acid Composition C Orinocense Oil Exhibitedsupporting

confidence: 73%

Chemical Characterization and Antioxidant Activity of Amazonian (Ecuador) Caryodendron orinocense Karst. and Bactris gasipaes Kunth Seed Oils

et al. 2014

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“…De Clercq et al [48] stated that FFA was positively correlated to the Casson yield value (s CA ) and negatively correlated to the Casson plastic viscosity (h CA ). From a nutritional point of view, a high-unsaponifiable matter, as observed in mango fats and its fractions, are often associated with several health benefits, including anti-inflammatory properties (triterpene alcohols), cholesterol-lowering impact (sterols), well-tolerated occlusive effect on the skin (squalene), antioxidative capacity (tocopherols and tocotrienols), reversing of atherosclerosis, anti-cancer (breast, liver), tumor suppression, antithrombotic effect and several others [9,49]. The obtain values of higher than 1% in unsaponifiables in refined mango fats herein might have an influence on the crystallisation behaviour [9].…”

Section: Discussionmentioning

confidence: 99%

Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats

Tran

Walle

Hinneh

et al. 2015

Euro J Lipid Sci & Tech

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The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (∼30 μm) on the chocolate surface were captured using cryo-SEM

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“…However, it should be considered that seeds are removed during the production of citrus juice and, together with peel and pulp, are a component of DCP. It has been reported that citrus seeds can contain remarkable concentrations of essential fatty acids, such as linoleic and α-linolenic acids, whereas noticeable concentrations of α-tocopherol can be found in the unsaponifiable matter of the seed oil (Fontanel, 2013). For example, we recently demonstrated that replacing barley with 24% and 35% whole DCP in concentrate-based diets for lambs resulted in a higher intake of fat and fatty acids (Lanza et al, 2015), which demonstrates that DCP may represent a dietary source of fat-soluble compounds.…”

Section: +2mentioning

confidence: 99%

“…Moreover, when CP is fed to ruminants, it should be stressed that compounds other than polyphenols can greatly contribute to the total intake of bioactive molecules. Indeed, if whole CP does not undergo further processing before drying, it may contain remarkable levels of essential oils and tocopherols occurring in peels and seeds (Fontanel, 2013).…”

Section: Introductionmentioning

confidence: 99%

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

Luciano

Roscini

Mattioli

et al. 2017

Animal

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The aim of this study was to investigate the effect of dietary whole dried citrus pulp (DCP) on the antioxidant status of lamb tissues. In total, 17 lambs were divided into two groups and fed for 56 days: a barley-based concentrate diet (CON -eight animals), or a concentrate-based diet including 35% DCP to partially replace barley (CIT -nine animals). The CIT diet contained a double concentration of phenolic compounds than the CON diet (7.9 v. 4.0 g/kg dry matter (DM), respectively), but had no effect ( P > 0.05) on the overall antioxidant capacity of the hydrophilic fraction of blood plasma, liver and muscle. The CIT diet contained clearly more α-tocopherol than the CON diet (45.7 v. 10.3 mg/kg DM), which could explain the higher concentration of α-tocopherol in liver, plasma and muscle ( P < 0.05). The dietary treatment had no effect on the extent of lipid peroxidation, measured as thiobarbituric acid and reactive substances assay (TBARS values) in the faeces, small intestine, liver, plasma and muscle. Nevertheless, when muscle homogenates were incubated in the presence of Fe 3+ /ascorbate to induce lipid peroxidation, the muscle from lambs fed DCP displayed lower TBARS values ( P < 0.01), which negatively correlated with the concentration of α-tocopherol in muscle. These results showed that feeding whole DCP to ruminants increases the antioxidant status of muscle through an increase in the deposition of α-tocopherol.

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Unsaponifiable Matter in Plant Seed Oils

Cited by 18 publications

References 0 publications

Chemical Characterization and Antioxidant Activity of Amazonian (Ecuador) Caryodendron orinocense Karst. and Bactris gasipaes Kunth Seed Oils

Chemical Characterization and Antioxidant Activity of Amazonian (Ecuador) Caryodendron orinocense Karst. and Bactris gasipaes Kunth Seed Oils

Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

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