Nutritional composition of Zizyphus lotus L. seeds

BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry‐weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β‐Tocopherol was the major tocopherol (130.47 mg 100 g^?1). This oil was rich in Δ7‐campestrol and β‐sitosterol (147.82 and 82.10 mg 100 g^?1 oil), respectively. CONCLUSION: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. Copyright © 2011 Society of Chemical Industry     

Seed compositional studies of some species of Papilionoideae (Leguminosae) native to Argentina

Seeds of 17 wild leguminous species belonging to the Papilionoideae subfamily were analysed for their proximate, fatty acid and sterol compositions. Centrosema virginianum, Tipuana tipu, Adesmia volckmanni and some species of Desmodium contained high amounts (>300 g kg^?1) of protein. Geoffroea decorticans and Clitoria cordobensis were noteworthy for their high oil content (>350 g kg^?1). The seed lipids had a high proportion of unsaturated (oleic and linoleic mainly) fatty acids. Linolenic acid had the highest value in Adesmia volckmanni (25.4% of total fatty acids). β‐Sitosterol was the major component of the sterol fraction. Chemical analyses indicated that all species studied are suitable sources of animal feed. © 2002 Society of Chemical Industry     

Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes

The lipid composition and fatty acid profile in neutral and polar fraction was determined by TLC-Iatroscan, and Gas Chromatography, in shark oil obtained from a pool of livers from the following species: Ginglimostoma cirratun, Carcharhinus longimanus, and C. falciformis captured in Cuban waters. Two processes, emulsification, and microencapsulation were applied to increase oil stability. The fatty acid profile was obtained for emulsion and microencapsulated oil and the effect of applied treatments was evaluated. Shark oil composition was mainly Triglycerides (97.2%) and a small concentration of phospholipids (0.3%). Twenty-one fatty acids were identified in neutral fraction, and 18 in polar fraction, polyunsaturated ones represented 26.5% of total lipids in the liver oil. Emulsification and microencapsulation processes do not significantly affect fatty acid shark oil composition, in contrast they reduce oxidation, and increase oil stability.     

Physico-Chemical Characterization of Oils Extracted from Noni,Spinach, Lady’s Finger,Bitter Gourd and Mustard Seeds,and Copra

The physico-chemical properties of solvent-extracted oil from the seeds of noni (Morinda citrifolia L.), spinach (Spinacia oleracea L.), lady’s finger (Abelmoschus esculentus (L.) Moench), bitter gourd (Momordica charantia L.), mustard (Brassica nigra (L.) Koch), and the dried kernel (copra) of coconut (Cocos nucifera L.) were characterized. Among these sources, spinach seed had the lowest oil content (4.5 ± 0.4%) while coconut kernel had the highest oil content (63.1 ± 2.8%). Palmitic, oleic, and linoleic acids were the major fatty acids for spinach, lady’s finger and noni seed oils, while erucic, eleostearic, and lauric acids were the major fatty acids for mustard seed oil, bitter gourd seed oil, and coconut kernel oil, respectively. All of the oils possessed at least three major peaks in their triacylglycerol profiles except for bitter gourd seed oil which had only one major peak (1-stearoyl, 2,3-dieleostearoyl). The last endothermic peaks were –12.4, –6.0, 6.8, 57.7, 2.7, and 24.3ºC for noni, spinach, lady’s finger, bitter gourd and mustard seed oils, and coconut oil, respectively. Initially, the solid fat content of bitter gourd seed oil decreased gradually, but became rapidly after 50 until 60ºC. Coconut oil had its solid fat content reduced rapidly around 14 to 28ºC.     

Chemical characteristics of canarium salomonense oil

Canarium salomonense (ngali nuts) had an oil content of 736 g kg^?1 dry weight. The major fatty acids present were oleic (41–6%), palmitic (34–9%) and stearic (12–6% of the total fatty acids). The nuts produced a yellow oil which had a low free fatty acid content. The fatty acid composition of C salomonense is similar to palm oil and could be used as a general purpose cooking oil.     

Amino acid profile,protein digestibility,thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour,protein concentrate and isolates

Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein digestibility, enthalpy and denaturation temperature varied between 52.28% and 73.4%, 1.62–4.04 J g^?1 protein and 79.7–89.3 °C, respectively. The native proteins were comprised of subunits with molecular weights ranging between 15.3 and 129.3 kDa. The major amino acids in all the samples were aspartic acid, glutamic acid and arginine, whereas the percentages of essential amino acids in CDF, CPC, CII and CNI were 39.35%, 40.46%, 44.54% and 46.04%, respectively. Conophor protein products could be used as functional ingredients in food formulations and for enriching low quality protein diets.     

Chromatographic Column Fractionation and Fatty Acid Composition of Different Lipid Classes of Linseed Oil

Linseed oil is fractionated on silicic acid column, with subsequent identification of different lipid classes by thin layer chromatography. Sterol esters, triglycerides, free fatty acids, sterols and phospholipids represent 0.15, 92.25, 3.30, 1.15 and 1.16%, respectively of linseed lipids. The total saturated fatty acid content of the phospholipid fraction is higher than that of the oil, the triglyceride fraction and the free fatty acid fraction. Linolenic acid, which is the major fatty acid in linseed triglycerides (47.5%), makes 18.2% of the phospholipid fatty acids. Oleic acid is the major fatty acid in the phospholipid fraction (35.2%), while it constitutes 19.3% of the triglycerides fatty acids.     

Changes in the lipid and fatty acid composition during maturation of seeds of white mustard (Sinapis alba)

The oil content of the seeds of white mustard (Sinapis alba) was determined 3 weeks after flowering and at weekly intervals until seeds were matured. Examination of the lipid classes by quantitative t.l.c. showed that triglycerides were the major components at all stages and were accompanied by sterol esters, diglycerides and polar lipids; monoglycerides were only detected in the first 2 samples. The fatty acid composition of the total oil and the mono-, di- and triglycerides and sterol esters was determined by g.l.c. The 7 major fatty acids, namely palmitic, stearic, oleic, linoleic, linolenic, eicosenoic and erucic acids were present at all stages of maturity. The fatty acid composition of the triglyceride fraction was similar to that of the total oil whereas the mono- and diglycerides and sterol esters contained a relatively higher proportion of saturated fatty acids. Erucic acid, the major acid of the oil from mature seeds did not become the major acid until 35 days after flowering. The results are discussed in relation to pathways of lipid synthesis in higher plants.     

Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)

Fatty acids, protein and amino acids of African oil bean seed (Pentaclethra macrophylla) and velvet beans (Mucuna uriens) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.     

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Abstract: The stereospecific positional distribution of fatty acids of camellia seed oil (also called camellia oil) was determined. The camellia oil was mainly composed of neutral lipids (88.2%), and the oleic acid (86.3%) was found to be a major fatty acid of neutral lipids. In the glycolipids and phospholipids, the oleic acid was also found to be a major fatty acid at 62.5% and 54.2%, respectively. The oleic acid was distributed abundantly in all sn‐1, 2, and 3 positions. It was found that the oleic acid was present more at sn‐2 (93.6%) and 3 positions (94.7%), than at sn‐1 position (66.0%). Practical Application: The information of stereospecific positional distribution of fatty acids in the camellia oil can be used for the development of the structured lipids for food, pharmaceutical, and medical purposes.     

Fungal metabolism of butter and shea oils by Penicillium roquefortii in solid state cultures

Monoacylglycerols (monoglycerides, MAGs) were produced from butter oil and shea stearin fraction (shea oil) by two strains of Penicillium roquefortii, FRR 2456 (isolated from a spoilt melon) and Wisbey PJ (a commercial dairy strain), at pH 7.0 at 10 and 25 °C. The system was designed as a model of cheese using modified Czapek medium in solid state cultures. Shea oil with its unique fatty acid profile (stearic, oleic and palmitic acids) was used for comparison with butter oil. Yields of MAGs, which ranged from 3 to 14 g kg^?1 oil, were higher with butter than with shea oil and higher when the spoilage strain FRR 2456 was used. Monoacylglycerols produced by mycelium‐bound lipases from both fungal strains were mainly sn‐1(3) or α isomers (60–70 mol%). Monopalmitin was the major MAG produced from both butter and shea oils. The production and use of MAGs alone or in combination with free fatty acids (FFAs) as food preservatives are discussed. It is implied that sn‐1(3) MAGs together with free fatty acids may be part of a natural antimicrobial system in relatively high‐pH foods such as blue mould‐ripened cheese where growth of foodborne pathogens such as Listeria monocytogenes can be a problem. Copyright © 2003 Society of Chemical Industry     

Effect of high-fat cholesterol enriched diets on hypolipemic action of Oenothera paradoxa oil in rats. Part 2. Blood serum and liver fatty acids

The effect of Oenothera paradoxa oil on blood serum and liver fatty acids composition in rats was studied. Rats were fed high-fat diets containing 15% of lard or sunflower oil with or without 0.5% of cholesterol. Soybean protein isolate (27%) was the source of proteins. Intake of Oe. paradoxa oil resulted in increase of levels of gamma-linolenic acid (GLA) and linoleic acid (LA) in blood serum and liver of experimental animals. The effect of Oe. paradoxa oil on blood serum and liver fatty acids composition depended mainly on the type and to the lower degree on the amount of fat in a diet. The addition of cholesterol did not change the influence of examined oil on the composition of fatty acids.     

Apricot kernel oil: Characterization,chemical composition and utilization in some baked products

Apricot kernel oil was extracted, characterized and evaluated for use in preparing biscuits and cake. The hexane-extracted oil fraction has a light yellow colour and is free from toxic material (hydrocyanic acid). The major fatty acids were oleic, linoleic and palmitic. Chloroform-methanol extracts consisted mainly of neutral lipids in which triglycerides were predominant components. The triglycerides consisted of six types of glycerides. Glycolipids and phospholipids were the minor fractions of the total lipids and their major constituents were acylsterylglycosides (62·3%) and phosphatidyl choline (72·2%), respectively.Evaluation of the crude apricol kernel oil added to different types of biscuits and cake revealed that it has excellent properties and is comparable with corn oil at the same level. It did not affect the flavour, colour and texture of these products.     

Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

The purpose of this work was to study the influence of the industrial process steps on free fatty acids, peroxide value (PV), p-anisidine value (PAV), trans fatty acids, tocopherols and sterols (free, esterified and total) in high oleic safflower oil. Degumming, bleaching and deodorization steps removed 91.4% of free fatty acids, 96.31% of oxidation primary products (PV), and 54.57% of oxidation secondary products (PAV), from crude high oleic safflower oil. Degumming neither affected the content of sterified sterols nor its proportion with respect to the crude oil. A significant increment (p<0.05) in the content of free sterols was observed during degumming and bleaching due to the acid-catalyzed hydrolysis of steryl esters. A significant reduction (p<0.05) in the content of total sterols during bleaching was observed, which is attributed to a reduction in the sterified sterol fraction. During deodorization, free sterols were distilled from oil, with a gradual reduction in the total sterol content as a function of the deodorization temperature. α- and γ-tocopherols represented 93.3% of the total tocopherols in high oleic safflower crude oil. The refining process removed 28.5% of the tocopherols. Deodorization was the main step which increased the level of trans fatty acids as an effect of temperature and heating time.     

Production and composition of microbial fat from Rhodotorula glutinis

The fatty acid, sterol and hydrocarbon compositions of oil produced by a new strain of Rhodotorula glutinis isolated from soil and grown on molasses, were determined. The major constituent fatty acids were: palmitic (37%) oleic (47%) and linoleic (8%). The major sterols were campesterol (42%) and stigmasterol (27%) and the major hydrocarbons were n-C₂₃ (37%), iso-C₂₉ (30%) and n-C₂₁ (19%). Minor constituents in each class of lipids were also detected and estimated. The oil produced was 54% on a dry weight basis. The fatty acid composition was found to be close to that of palm oil.     

In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage,oil and thermal processing

Flaxseed (Linum usitatissimum L.) protein is reported to release physiologically important amino acids and bioactive peptides during gastrointestinal (GI) digestion. The effect of seed mucilage and oil and thermal processing on the in vitro protein digestibility (IPD) of flaxseed protein was assessed under simulated GI digestion. Protein in ground whole flaxseed that contained both mucilage and oil had the lowest digestibility (12.61%). Baking and boiling before size reduction significantly (P < 0.05) improved the IPD (31.77% and 28.04%, respectively). Further increase in IPD occurred when mucilage (51.00%) and both mucilage and oil (66.79%) were removed. Isolated flax protein had a similar IPD value (68.00%) as the mucilage and oil–removed flaxseed. The polypeptide of approximately 13 kDa showed resistance to GI digestion compared with other polypeptides of all these treated seeds. Removal of oil and mucilage as well as thermal treatment enhanced protein digestibility of flaxseed.     

Fatty acid accumulation in the different fractions of the developing corn kernel

In the food industry, the use of the oil is determined by the composition of fatty acids, and this is highly dependent on its natural origin. The fatty acid composition of whole corn kernel was determined in three varieties of corn (Astro, GH2547, and Local). Linoleic acid was the predominant fatty acid in the oil of Astro and Local at all collection dates, whereas it was the major fatty acid in the oil of GH2547 only between 40 and 60 days after pollination (DAP). The fatty acid accumulation in the endosperm, pericarp and germ fractions of the corn kernel during maturation was determined. The accumulation pattern of oil content was different in these three kernel fractions. The highest levels of oil content in the endosperm (2.2%), germ (34.3%) and pericarp (10.8%) fractions were detected at 20, 40 and 30 (DAP), respectively. The fatty acid accumulation patterns were different amongst the analysed kernel parts, indicating a numerous differences between the three corn kernel parts. Throughout the sampling periods, the endosperm fraction was distinguished by the highest and the lowest levels of oleic and linoleic acids, respectively. At all stages of kernel development, the pericarp fraction had the highest levels of total polyunsaturated fatty acids, which has numerous healthy applications. These results may be useful in the understanding of the potential source of the beneficial unsaturated fatty acids amongst the different fractions of the corn kernel during maturation.     

Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica)

Abstract: Perilla seeds have more than 60% of α‐linolenic acid, one of omega‐3 essential fatty acids. Headspace volatiles and physicochemical properties including color, fluorescence intensity, and the oxidation products in perilla oil (PO) from perilla seeds roasted at different conditions were analyzed. Roasting temperature was 150, 170, 190, and 210 °C, and roasting time was 15 and 30 min at each roasting temperature. PO from higher roasting temperature and longer roasting time had lower L* values, higher a*, b*, and chroma values, more brown pigments and fluorescence intensity, and more conjugated dienoic acids. Pyrazines were major volatiles in PO, and furans, sulfur‐containing compounds, and hydrocarbons were also detected by a solid phase microextraction gas chromatography/mass spectrometry. In PO, 2,5‐Dimethylpyrazine and 2‐furancarboxaldehyde were 2 major volatiles. The principal component analysis of volatiles showed the 1st principal component (PC1) and the 2nd principal component (PC2) express 56.64% and 22.72% of the volatile variability in PO, respectively, which can differentiate PO prepared from roasting conditions clearly. Some physicochemical properties especially brown pigment and volatiles were positively correlated with each other in PO. Practical Application: Perilla oil (PO) from perilla seeds possesses more than 60% of α‐linolenic acid, one of omega‐3 fatty acids. Roasting process has been used to extract oil from perilla seeds. Understanding physicochemical properties of PO from diverse roasting conditions are important steps to produce PO in food industry. Roasting process induces darkening of color, increase of fluorescence intensity, and brown pigments in PO. Pyrazines and furans are major headspace volatiles in PO roasted above 170 °C. The results of this study can help to produce PO in industrial scales with desired headspace volatiles, colors, and oxidative state.     

Compositional characteristics and aromatic profile of date palm seeds from seven varieties grown in Tunisia

This paper reports a discrimination study based on the physico‐chemical characteristics, fatty acids and profile of volatile compounds of the seeds from seven date palm varieties (Phoenix dactylifera L.) grown in Tunisia. Date seeds contained 10.49–14.76% moisture; 6.28–11.2% fat (on a dry weight basis); 2.67–12.85% protein; 0.91–6.06% reducing sugar; 0.61–2.98% sucrose and 0.97–1.17% ash. Gas liquid chromatography revealed that the oil fraction of the date palm seeds contained eighteen fatty acids, with oleic acid (30.77–42.50%) and lauric acid (18.51–27.48%) as the main unsaturated and saturated ones. Volatile profile showed differences among varieties. In total, forty‐five compounds were identified, mainly alcohols, aldehydes and unsaturated hydrocarbons ones. This study provides evidence that the seeds of date may be a potential source of valuable nutrients with interesting functionality.     

Immunocytochemical and biochemical studies of the mobilisation of storage oil-bodies and proteins in germinating cotyledons of oilseed rape,Brassica napus

Seeds of Brassica napus L cv Mikado contain about 25% w/w protein in addition to 40–50% w/w storage oil. About 50% of the seed protein is the legumin-like neutral protein, cruciferin, and a further 20% is the small basic protein, napin. The only other major seed protein (20% of total) is a polypeptide of apparent molecular mass (M_r) 19 000±200, which is associated with the membranes of the storage oil-bodies. The purification of this protein and preparation of monospecific antibodies have recently been reported. The kinetics of protein and oil mobilisation and the subcellular distribution of the M_r 19 000 oil-body protein have been studied by techniques including sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), gas-liquid chromatography (GLC), sucrose density gradient fractionation, and electron microscop-immunocytochemistry. The results show that the mobilisation of the storage products of rapeseed occurs in at least three distinct phases: (1) a lag phase of 10–15 h, (2) breakdown of cruciferin and napin from 12 h until day 3, (3) breakdown of storage oil and oil-body membranes from day 2 until day 7. The M_r 19000 protein was localised on oil-body membranes in early stages of germination but was later associated with a light membrane fraction, which probably contained oil-body ghosts. Relatively little difference in the kinetics of the mobilisation of storage oils and proteins was found whether seedlings were grown in the light or in the dark. The implications of these results for the mechanism of storage oil mobilisation in oilseeds are discussed.