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Comprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species
Profiling of the lipophilic components of seed oil obtained from two medicinal plants Corchorus capsularis L. and Hibiscus sabdariffa L.
Effects of Drying Conditions on the Content of Biologically Active Compounds in Winter Camelina Sativa Seeds
AbstractThe moisture content of Camelina sativa seeds has to be maintained at 7–12% during storage in order to preserve their quality. If seeds with higher moisture contents are to be stored, they first need to be dried. This study presents the effects of high‐temperature drying (at 40, 60, 80, 100, 120, and 140 °C) of C. sativa seeds on the technological usefulness (expressed as the acid value) and bioactive compound content (as polyenoic fatty acid, vitamin‐E active compounds, and phytosterols). It is shown that drying temperature significantly affects levels of bioactive compounds. Losses of phytosterols reached a maximum of 24% (for temperatures in the 80–140 °C range), while losses of tocopherols range from 2–11%, depending on cultivar. A change in the percentage composition of polyenoic acids is observed upon air drying at 100–140 °C. It is recommended not to exceed 60 °C when drying C. sativa seeds, in order to guarantee that high‐quality cold‐pressed oil with high levels of bioactive compounds is obtained.Practical application: The seeds of Camelina sativa, like other oilseeds, require appropriate storage after harvesting in order to maintain continuity of production. Maintaining the high seed quality during storage requires drying them after harvesting to a moisture content of 7–12%. Drying conditions have a significant effect on seed quality, expressed as acid number, and also affect the levels of bioactive compounds (such as polyene fatty acids, tocopherols, plastochromanol‐8, and phytosterols) in the oil. Information on optimum drying conditions will contribute to the availability of high‐quality camelina oils produced by small local manufacturers.
Fusion of DSC and FTIR data with physicochemical profiling to distinguish berry seed oils by extraction methods
Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils
Unrefined vegetable oils from niche oilseeds are now sought after by consumers because of their unique nutritional properties and taste qualities. The color and flavor intensity of niche oils is a big problem, and their refining is not industrially feasible due to the small production scale. The study undertaken aimed analyze the effect of changing the amount of phytosterols (PSs) after the bleaching process of hemp oils of the ‘Finola’, ‘Earlina 8FC’ and ‘Secuieni Jubileu’ varieties. Cold-pressed (C) and hot-pressed (H) crude vegetable oils were bleached with selected bleaching earth (BE) at two concentrations. The post-process BE was extracted with methanol. The amount of PSs in the crude oils and the extract after washing the BE with methanol was analyzed by GC (gas chromatography). The study shows that the bleaching process did not significantly affect the depletion of PSs in the oils. Trace amounts of PSs remain on the BE and, due to methanol extraction, can be extracted from the oil. The conclusion of the performed research is that the bleaching of hemp oil does not cause depletion of the oil, and it significantly improves organoleptic properties. The oil bleaching process results in an oil loss of less than 2% by weight of the bleached oil, while the loss depends on the type of BE used. The study shows that the loss of phytosterols after the bleaching process averages 2.69 ± 0.69%, and depends on the type of BE used and the oil extracted from different varieties of hemp seeds.
The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process
This study aimed to evaluate the impact of low- and high-temperature bleaching processes on the quality parameters of pumpkin seed oil. The research focused on optimizing the process to improve the oil’s physicochemical properties while reducing losses of valuable bioactive components. The bleaching process was carried out using 12 adsorbents in four technological variants, differing in temperature and adsorbent amount (30 °C/2% w/w, 30 °C/5%, 90 °C/2%, and 90 °C/5%). The scope of the analyses included, among others, the determination of acid (AV), peroxide (POV), and anisidine values (AnV), as well as the characterization of the fatty acid profile and the content of phytosterols and tocopherols. The data obtained were subjected to principal component analysis (PCA) to correlate the type of adsorbent with the process effects. It was shown that bleaching partially improves the oil’s quality parameters, though it is associated with a reduction in tocopherol and carotenoid content. Aluminum oxides are very poor adsorbents of vegetable oil components. Finely divided activated carbons exhibit the broadest spectrum of adsorbed components. Furthermore, bleaching earths have different effects on oil components depending on their composition and process temperature.
Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’
In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil–water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to ‘Finola’ seed oil, which is widely reported in the literature. ‘Finola’ oil yield was the lowest, with an average of 79% compared to ‘Earlina’ (82%) and ‘S. Jubileu’ (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc (‘Earlina’ and ‘S. Jubileu’) were not bitter like the “Finola” oil and marc. More detailed studies in this direction have to be undertaken.
Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone
The effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition
Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat
ABSTRACTMeat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO2, 25% O2, and 15% N2, and an MAP (HiOxMAP) composed of 30% CO2 and 70% O2. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.Practical Applications: For the long‐term storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.
Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds
Vegetable oils are selected by consumers based on the presence of multiple bioactive substances, including polyunsaturated fatty acids, sterols, and tocopherols. Another important factor in oils is their quality. This research involved analyzing the oils quality and quantity of bioactive substances obtained from rape seeds and white mustard seeds that underwent germination. The quality of the oils was compared by determining the acid and peroxide values. Germination lowered the peroxide value by 86.3% and 71.4% for rapeseed oil and mustard oil, respectively. This was due to the germination step of the seed use oxygen, which was the substrate for lipid peroxidation. The activity of peroxidase increased by 95% for rapeseed oil and 94% for mustard oil during germination. An increase in the amount of polyunsaturated fatty acids in mustard oil also was noted during germination.
Evaluation of Selected Medicinal, Timber and Ornamental Legume Species’ Seed Oils as Sources of Bioactive Lipophilic Compounds
Bioactive lipophilic compounds were investigated in 14 leguminous tree species of timber, agroforestry, medicinal or ornamental use but little industrial significance to elucidate their potential in food additive and supplement production. The tree species investigated were: Acacia auriculiformis, Acacia concinna, Albizia lebbeck, Albizia odoratissima, Bauhinia racemosa, Cassia fistula, Dalbergia latifolia, Delonix regia, Entada phaseoloides, Hardwickia binata, Peltophorum pterocarpum, Senegalia catechu, Sesbania sesban and Vachellia nilotica. The hexane-extracted oils of ripe seeds were chromatographically analysed for their fatty acid composition (GC-MS), tocochromanol (RP-HPLC/FLD), squalene and sterol (GC-FID) content. A spectrophotometrical method was used to determine total carotenoid content. The results showed generally low oil yield (1.75–17.53%); the highest was from H. binata. Linoleic acid constituted the largest proportion in all samples (40.78 to 62.28% of total fatty acids), followed by oleic (14.57–34.30%) and palmitic (5.14–23.04%) acid. The total tocochromanol content ranged from 100.3 to 367.6 mg 100 g−1 oil. D. regia was the richest and the only to contain significant amount of tocotrienols while other oils contained almost exclusively tocopherols, dominated by either α-tocopherol or γ-tocopherol. The total carotenoid content was highest in A. auriculiformis (23.77 mg 100 g−1), S. sesban (23.57 mg 100 g−1) and A. odoratissima (20.37 mg 100 g−1), and ranged from 0.7 to 23.7 mg 100 g−1 oil. The total sterol content ranged from 240.84 to 2543 mg 100 g−1; A. concinna seed oil was the richest by a wide margin; however, its oil yield was very low (1.75%). Either β-sitosterol or Δ5-stigmasterol dominated the sterol fraction. Only C. fistula oil contained a significant amount of squalene (303.1 mg 100 g−1) but was limited by the low oil yield as an industrial source of squalene. In conclusion, A. auriculiformis seeds may hold potential for the production of carotenoid-rich oil, and H. binata seed oil has relatively high yield and tocopherol content, marking it as a potential source of these compounds.
Analysis of phytosterols encapsulated in pegylated liposomes
Abstract Dipalmitoylphosphatidylcholine (DPPC) lipids were encapsulated in PEGylated liposomes with free stigmasterol (ST), stigmasterol myristate (ME), and stigmasterol oleate (OE). Their quality was assessed using TEM, zeta potential, and hydrodynamic diameter measurements. The liposomes were heated to 60 °C and 180 °C. The degradation of stigmasterol and fatty acids was considered, as was derivative formation. The results show that the liposomes fulfilled their intended function. The ST liposomes were smallest, while the ME liposomes were similar in size to the OE liposomes. The degree of degradation of the compounds encapsulated in the liposomes depended on their structure. After heating the samples to 60 °C, the extent of stigmasterol degradation ranged from 3.5% in ST to 4.3% in ME and 6.5% in OE. After heating to 180 °C, the lowest level of stigmasterol degradation was observed for OE (7.3%), while degradation in ST and ME reached 13.4% and 10.1%, respectively. The high level of oxyphytosterols in all samples heated to 180 °C raised concerns. The oxyphytosterol (SOP) content of the liposomes heated to 60 °C ranged from 23.2 mg/g in those with free stigmasterol to 6.3 mg/g and 6.4 mg/g in the liposomes with stigmasterol myristate and stigmasterol oleate, respectively. After heating to 180 °C, the total SOP content was significantly higher, ranging from 88.7 mg/g for OE to 7.4 and 29.6 mg/g for ME and ST, respectively.
Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)
Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solved is determining the effects of incomplete refining of niche oils on their composition. One process, which does not require the use of complex apparatus, is the bleaching process. The results presented in this article relate to the research stage, in which the aim is to evaluate the changes occurring in the oil due to the low-temperature bleaching process with different process parameters. The presented research results provide evidence of the absence of adverse changes in the fatty acid profile of hemp oil of the varieties ‘Finola’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’. Seven different types of bleaching earth were used to bleach the oil in amounts of 2.5 and 5 g/100 g of vegetable oil. The fatty acid profile was obtained by gas chromatography (GC-FID). The obtained chromatograms were subjected to statistical analysis and principal component analysis (PCA). The results show that there was no effect of the type of bleaching earth and its amount on the change in the fatty acid profile of bleached oils. Only real differences between the types of hemp oils were observed. However, an overall positive effect of the bleaching process on hemp oil was found. The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. The new knowledge from this study is evidence of the positive effect of the low-temperature bleaching process on the fatty acid profile. In contrast, the parameters of the bleaching process itself are not significant.
Assessment of the Quality, Bioactive Compounds, and Antimicrobial Activity of Egyptian, Ethiopian, and Syrian Black Cumin Oils
Background: The oils obtained from the seeds of Nigella sativa, also named black cumin, are rich in bioactive compounds that strengthen immunity and support human health. This study aimed to compare Nigella sativa oils pressed from Egyptian (Eg-NSSO), Ethiopian (Et-NSSO), and Syrian (Sy-NSSO) seeds. Methods: The analyzed oils were obtained from a local company. The content of phenolic compounds, tocochromanols, phytosterols, volatile compounds, triglycerides, and fatty acids composition was determined using chromatographic methods. The oxidative stability was determined by Rancimat technique as well as the determination of DPPH and ABTS scavenging activity. As an assessment of bioactivity, the antimicrobial and anti-aflatoxigenic properties of oils were evaluated. Results: Ethiopian oil had highest content of phenolic compounds, flavonoids, phytosterols, and tocochromanols and was characterized by the longest induction period (IP = 7.89 h). The share of thymoquinone was the highest in Ethiopian oil (34.84%), followed by Egyptian (27.36%), then Syrian (22.59%). Ethiopian oil recorded a high antibacterial activity, while Egyptian oil showed a unique antifungal activity against toxigenic fungi. Aflatoxins’ secretion into liquid medium containing NSSO was reduced, especially with Egyptian oil.
Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P<0.001) and C16:0 (P<0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P=0.001) and C20:1 (P=0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P>0.05). The H/H level differed significantly with the storage time (P<0.001), with no effect of the gas mixture (P=0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
Thermal and spectroscopic profiles variation of cold-pressed raspberry seed oil studied by DSC, UV/VIS, and FTIR techniques
Changes in Resveratrol Containing Phytosterol Liposomes During Model Heating
Background: Phytosterols are bioactive lipids susceptible to oxidation, particularly under thermal stress. Incorporation into liposomes may enhance their stability, while resveratrol—a natural antioxidant—could further limit thermal degradation. Stigmasterol esters, which contain fatty acid residues prone to oxidation, require additional characterization to understand their behavior under heating. Methods: Liposomes composed of dipalmitoylphosphatidylcholine (DPPC) were enriched with free stigmasterol (ST), stigmasteryl myristate (ME), or stigmasteryl oleate (OE), with or without resveratrol (RES). Liposomal systems were characterized using transmission electron microscopy, zeta potential, and hydrodynamic diameter analyses. Samples were heated at 60 °C and 180 °C for 8 h to evaluate stigmasterol degradation, oxyphytosterol (SOP) formation, and decomposition of fatty acid residues in the esters. Results: Liposomes remained structurally stable at 60 °C but underwent marked alterations at 180 °C. ST formed the smallest particles, while ME and OE systems exhibited larger hydrodynamic diameters. Incorporation of resveratrol enhanced thermal and oxidative stability, reducing stigmasterol degradation (7.73–18.86% at 60 °C; 29.66–35.28% at 180 °C) and limiting SOP formation. Differences in the breakdown of myristic versus oleic acid residues highlighted the role of fatty acid type in determining thermal resistance. Conclusions: Resveratrol effectively improves the stability of liposomes containing stigmasterol or its esters and mitigates oxidative damage under thermal stress. Protective effects were particularly evident at moderate temperatures, indicating the potential of resveratrol–phytosterol liposomes as thermally stable delivery systems.
