Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds

In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol, fatty acid composition, phenolic content, antioxidant activity of the seed oils, and chemical (dry matter, fat, ash, total sugar, invert sugar) changes of grape seeds were determined. Regarding fatty acid composition, oleic acid (C18:1) and linoleic acid (C18:2) levels decreased. β-sitosterol content with a highest percentage among sterols in grape seed oils decreased due to gamma irradiation. Generally gamma irradiation increased free fatty acids and peroxide value of the oils; however, phenolic content and antioxidant capacity of grape seeds decreased.     

Chemical Composition and Fatty Acid Profile of Khat (Catha edulis) Seed Oil

The proximate, physicochemical, and fatty acid compositions of seed oil extracted from khat (Catha edulis) were determined. The oil, moisture, crude protein, crude fiber, crude carbohydrate, and ash content in seeds were 35.54, 6.63, 24, 1.01, 30.4 %, and 1.32 g/100 g DW respectively. The free fatty acids, peroxide value, saponification value, and iodine value were 2.98 %, 12.65 meq O₂/kg, 190.60 mg KOH/g, and 145 g/100 g oil, respectively. Linolenic acid (C_18:3, 50.80 %) and oleic (C_18:1, 16.96 %) along with palmitic acid (C_16:0, 14.60 %) were the dominant fatty acids. The seed oil of khat can be used in industry for the preparation of liquid soaps and shampoos. Furthermore, high levels of unsaturated fatty acids make it an important source of nutrition especially as an animal product substitute for omega‐3 fatty acids owing to the high content of linolenic acid.     

Chemical Composition and Characteristics of <Emphasis Type="Italic">Commiphora wightii</Emphasis> (Arnott) Bhandari Seed Oil

The seeds of Commiphora wightii (Arnott) Bhandari contain 9.8 ± 0.7% oil. The fatty acid composition and chemical properties of the extracted oil were determined. Gas liquid chromatography of the methyl esters of the fatty acids shows the presence of 46.62% saturated fatty acids and 51.40% unsaturated fatty acids. The fatty acid composition is as follows: capric acid 3.50%, myristic acid 14.51%, palmitic acid 6.68%, stearic acid 4.70%, arachidic acid 3.18%, behenic acid 14.05%, myristoleic acid 1.34%, palmitoleic acid 12.07%, oleic acid 14.15%, eicosenoic acid 0.11%, linoleic acid 22.34% and alpha linoleic acid 1.37%.     

Characteristics and composition of melon and grape seed oils and cakes

Watermelon (Citrullus vulgaris) and grape (Vitis vinifera) seeds were investigated for their nutritional quality and oil characteristics. The yields of seeds on an as is basis (edible portion) were 1.6 and 1.8% for grape and melon, respectively. The melonseed on a dry weight basis consisted of 53.6% testa and 46.4% kernel. The crude protein, fat and fiber content were 16.4, 23.1 and 47.7% for melon and 8.2, 14.0 and 38.6% for grape (dry weight basis). Both seeds were found to contain significant levels of Ca, Mg, P and K. The fatty acid profiles showed an unsaturated fatty acid content of 76.1% for melonseed oil and 88.6% for grapeseed oil. The predominant fatty acid in both seeds was linoleic acid. The iodine value, saponification number and acid value were 116, 248 and 0.97 for melonseed oil and 132, 194 and 1.59 for grapeseed oil. The amino acid profiles of both seed cake proteins were determined and compared with hen’s egg protein.     

The Influence of Some Agronomic Properties on the Composition of Certain Soybean Varieties Tested in Turkey

The influences of some agronomic properties on the chemical composition of five varieties of soybeans (namely Amsoy, Corsoy, Calland, Union, Williams grown in Turkey as a second crop were examined. According to the results of analysis of 40 soybean samples, the average contents of crude oil (as the percentage of dry matter), crude protein, total mineral matter were found as 20.91%, 42.01% and 5.64%, respectively. The same samples contained in average 11.38% total sugar, 8.24% humidity, 5.26% crude cellulose. Fatty acid composition is as follows (as area % in average) palmitic acid 12.53, stearic acid 4.02, oleic acid 22.64, linoleic acid 53.71, linolenic acid 7.03. Statistical analyses related to the above mentioned factors were carried out and simple correlation between chemical constituents were also calculated. A negative correlation factor was found (r = -0.431) between total fat and protein content of soybean samples.     

Characterization of the seed oil and meal from apricot,cherry, nectarine,peach and plum

The oil and meal from apricot, cherry, nectarine, peach and plum seeds were characterized for their physico-chemical properties. The wt% seed/fruit ranged from 2.8–7.6% and the wt% kernel/seed ranged from 6.8–31.6%. Kernel moisture ranged from 38.8–72.4%. The proximate composition of whole seeds on a dry weight basis ranged from 1.3–6.9% protein, 0.6–14.5% fat, 51.0–72.3% fiber, 0.4–1.2% ash, and 18.1–27.9% carbohydrate (by difference). The kernels contained 41.9–49.3% fat, and the resulting meals contained 31.7–38.7% protein. The major fatty acids were oleic (52.9–66.3%) and linoleic (26.8%–35.0%). The major essential amino acids were arginine (21.7–30.5 mmoles/100 g meal) and leucine (16.2–21.6), and the predominant nonessential amino acid was glutamic acid (49.9–68.0). The iodine values ranged from 105 to 113, hydroxyl value from 5.5 to 7.0 and the unsaponifiables from 0.56–0.80%. The mineral composition (Cu, Fe, Ca, Mg, Zn, P) was also determined on the meals.     

Fatty Acid Composition of <Emphasis Type="Italic">Baccaurea courtallensis</Emphasis> Muell. Arg Seed Oil: an Endemic Species of Western Ghats,India

Baccaurea courtallensis Muell. Arg., a moderately sized evergreen tree of the Euphorbiaceae, is endemic to Western Ghats. Its fruits are edible, sour in taste, and contain 2–4 seeds. The native residents harvest the fruits for their medicinal value and for pickling. The seed weight is 0.28 g or 1.0 kg contains 3,500 seeds with a seed coat. The fruit to seed weight ratio is 34:1. Virtually, no work on the chemistry of the seeds or fruit of the species has been reported. Seeds of the species contain 22.5% oil on a dry kernel weight basis. Analysis of the composition of the oil revealed two major fatty acids palmitic acid (42.59%) and oleic acid (36.15%). Stearic acid content was 16.20% and myristic acid was 4.28% of the oil. Two minor acids present were lauric acid (0.40%) and linoleic acid (0.38%) and also including traces of linolenic acid. Physico-chemical properties of the oil showed an acid value of 1.402, a saponification value of 166.89, a refractive index of 0.4239, a specific gravity of −0.938, and an optical rotation of α at 29 °C + 0.35° (λ = 589 nm).     

New hihg-oleic peanut cultivars grown in the Southwestern United States

The chemical composition of five high-oleic peanut lines grown in Oklahoma was examined. Tamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239 were developed using conventional breeding procedures. SunOleic and Tamrun 96 were the parent lines. These lines demonstrated outstanding agronomic characteristics in Oklahoma. The peanut seeds analyzed in this study contained 42 to 49% oil, 25 to 29% protein, 9 to 12% total dietary fiber, about 2% ash, and 5% moisture. The peanut seeds were rich in potassium. Phosphorus and calcium were the two other two major minerals present in all the samples. The proximate compositions of all the breeding lines were within the range of the parent lines except they had 80% (w/w) oleic acid, which was significantly higher than the parent lines. This study indicates that conventional genetic selection for high-oleic concentration does not cause substantial unintentional changes in peanut chemical compositions.     

The composition of sorghum grain oilandropogon sorghum var.vulgaris

Summary Sorghum grain was found to contain approximately 50 times more wax and two-thirds as much oil as corn. The wax, which had properties similar to carnauba wax, could be removed by extracting the unground grain with hot solvent. Sorghum grain oil was found to be similar to corn oil in composition. Sorghum grain oil had the following characteristics: unsaponifiable matter 1.88%, acid value 3.14, saponification value 181, iodine value 119.0, thiocyanogen value 76.7, acetyl value 16.7, and a refractive index of 1.4718 at 25°C. The mixed fatty acids from the oil contained 36.2% oleic, 49.4% linoleic, 8.3% palmitic, 5.8% stearic, 0.2% myristic, and 1% hexadecenoic acid. Financial support for this work was furnished by The Kansas Industrial Development Commission Contribution No. 308 from The Department of Chemistry.     

Gurum Seeds: A Potential Source of Edible Oil

Cucurbitaceae family seeds are mostly discarded as agro-industrial wastes. Gurum (Citrullus lanatus var. colocynthoide) is an underutilized wild cucurbit plant, closely related to desert watermelon, which is grown abundantly in some African countries. Gurum seeds can play a significant role in health and nutrition due to their high oil content. This review describes the nutritional composition of gurum seeds and their oil profile. Gurum seeds are a good source of oil (27–35.5%), fiber (26–31%), crude protein (15–18%), and carbohydrates (14–17%). Gurum seeds oil is extracted by supercritical CO₂ (SFE), screw press, and solvent extraction techniques. The gurum seeds oil is composed of unsaturated fatty acids with a high proportion of linoleic acid (C18:2) and oleic acid (C18:1). Gurum seeds oil contains various bioactive compounds, such as tocopherols, phytosterols, and polyphenols. It is reported that solvent extraction gives a higher yield than the screw press and SFE, but the SFE is preferred due to safety issues. More studies are required for producing better quality gurum seeds oil by using novel extraction techniques that can increase oil yield.     

Physicochemical Property and Fatty Acid Profile of Cephalotaxus fortunei Nut Oils

This paper focused on the main composition of Cephalotaxus fortunei nuts, the physicochemical property of its oils, the fatty acid profiles and the content of alkaloids and tocopherol in the nuts oils. And these elements were compared among three kinds of C. fortunei nuts and their oil. The results showed the C. fortunei nuts contained about 65 % crude oil. Meanwhile, the content of crude protein, crude fiber, moisture, ash and reduced sugar were presented, respectively. The important physicochemical indicators of the crude C. fortunei nuts oils were presented, including specific gravity, refractive index, viscosity, acid value and saponification value, etc. The contents of alkaloids were 0.41 % in NUT1, 0.24 % in NUT2 and 0.31 % in NUT3. The contents of tocopherol were low. The analysis of the fatty acid composition showed that the three kinds of oils were all rich in unsaturated fatty acids, oleic acid and linoleic acid, and the main triacylglycerols were dioleoyl-monolinoleoyl (OLO) and triolein (OOO). This work might help with the exploration of the applications of C. fortunei nuts and its oil.     

Studies on marigold seed oil and seed meal

The fixed oil (26%) of the seeds of Marigold (Calendula officinalis) locally known as “Gul-e-Ashrafi” growing around the laboratories, was studied for its physico-chemical properties. Fatty acid composition of the seed oil as determined by gaschromatography and UV-spectroscopy showed the presence of lauric (3.90%), myristic (3.58%), palmitic (14.96%), stearic (10.13%), palmito-oleic (4.55%), oleic (16.26%), linoleic (39.45%) and linolenic (7.15%) acids. In the seed oil, conjugated acid is present to the extent of 4.5% whereas the percentage of non-conjugated acid (linolenic acid) is only 2.65%. The residual meal after the extraction of oil was also studied for its proteins (18%) and amino acids composition.     

Effect of the harvest season on the composition of raw and fermented cotyledons of 2 varieties of cacao and shell fractions

A study was carried out wherein during the period August 1979 to January 1980, samples of raw and fermented cacao were analyzed monthly. These included two varieties: Arriba, taken from a farm in "Quevedo", and the EET-19, grown in "Pichilingüe" by the Instituto Nacional de Investigaciones Agropecuarias (INIAP). Taking the ear of cacao as a basis, the weight of its main parts was determined. The proximal composition was established in the cotyledons, with significant statistical differences in regard to moisture, protein, and ether extract content according to the month of harvest. As to the fermentation process, differences in moisture, ether extract and ash content were detected; differences in the ether extract and ash content were found between the two varieties. The fat extracted from the cotyledons presented different iodine, saponification and acidity index values between the raw and fermented samples, but none were determined between the varieties; as far as the month of harvest is concerned, differences in the acidity index were observed. The percentage composition of the main fatty acids is reported (palmitic, stearic, oleic, and linoleic acids). In order to suggest possible industrial ways of utilizing the cacao shell by-product which is discarded by the shelling machine, the chemical characteristics of five fractions were determined based on the functioning of the shelling machine. The moisture, protein, ether extract, ash, crude fiber, theobromine, and caffeine contents varied among the fractions, and it was dependent on the broken "nibs" content. Differences in the protein, ether extract, and ash content, according to the months of production, were found. Obviously, the high fat content in fractions A (fine dust) and B (fine ground), which varied from 30 to 11 g/100 g, merits its extraction; the remainder meal has a valuable protein and alkaloid content. The chemical characteristics of the fat extracted from the shell of two fractions were similar to the fat extracted from the cotyledons.     

The effect of germination upon the fat of the soybean

Soybeans of the Chippewa variety of two crops, 1956 and 1957, were germinated in the dark at 25C and the levels of total dry matter and crude fat of both the seedling axis and cotyledons were determined at various periods up to 12 days. The fatty acid content, neutral fat content of the crude fats of the cotyledons, and the fatty acid composition of neutral fat were determined. The fatty acid composition was measured by the ultraviolet spectrophotometric method. There was a continuous decrease in the total dry matter and crude fat of the cotyledons and whole seedlings of soybeans during 12 days of germination, contrary to observations of some of the earlier workers. Although there was a preferential utilization of the non-fat dry matter during the first two days of germination, there was a slight but significant loss of fat, which gradually increased with the germination time. Surprisingly little change in the fatty acid composition of the reserve triglycerides occurred even during their most rapid loss from the cotyledons. However, observed changes were statistically significant. No loss of oleic acid occurred until after the second day of germination and its more rapid loss; compared to the other fatty acids, occurred during the period of most rapid fat loss. The significance of this observation and its relationship to oleic acid as the key intermediary in fat metabolism in plants is discussed. Part of the Ph.D. thesis submitted by B. E. Brown in June 1959.     

Chemical composition and content of antiphysiological factors of jojoba (Simmondsia chinensis) residual meal

Jojoba (Simmondsia chinensis) is a perennial plant with an interesting economic value by processing it for liquid wax production. By pressing of jojoba seeds, by-product which has been called "residual meal" has been obtained, and because of its high protein content, it would be a great interest to evaluate it as animal feedstuff. The results of this study showed the following. Both seed and residual meal were analyzed in regard to their chemical proximal composition: crude protein 14.03 and 25.24%; ether extract, 48.89 and 14.73%; crude fiber, 10.03 and 10.07%; ash, 1.59 and 4.72, and nitrogen-free extract, 25.46 and 45.25, the limiting amino acids being methionine, lysine and isoleucine. The trypsin inhibitor factors were 13.747 and 11,197 TIU/g; and hemagglutinins and saponins were negative for both samples. Cyanogenic glucosides were positive in both samples. It was concluded that jojoba residual meal is an alternative as an adequate feedstuff in those regions where jojoba is produced. Nevertheless, prior to consumption it must be treated so as to eliminate the toxic factors.     

Characteristics and some potential applications of date palm (Phoenix dactylifera L.) seeds and seed oil

The seeds of four date palm (Phoenix dactylifera L.) cultivars, Dekel Noor, Zahidi, Medjool and Halawy, grown in the Arava Valley of southern Israel were analyzed for their inorganic and some organic constituents. The following average values were obtained for the four cultivars on a dry-weight basis: protein 5.60%, oil 8.15%, fiber 16.13%, and ash 1.13%. Analysis of the mineral elements in the ash gave the following average values: Ca, 1.55%; Na, 0.97%; Mg, 8.07%; K, 27.60%; Fe, 0.73%; Cu, 0.13% and Mn, 0.08%. The oil exhibited the following characteristics (average for the four cultivars): acid value ∼1.04, iodine value 49.5, saponification value 221.0, and unsaponifiable matter 0.8%. Gas-liquid chromatography revealed that the major unsaturated fatty acid was oleic acid (42.3%), while the main saturated fatty acid was lauric (21.8%). Myristic, palmitic and linoleic acids were also found, average values being 10.9, 9.6 and 13.7%, respectively. Potential uses for date seed oil are considered for cosmetic, pharmaceutical and related specialty products, and to a lesser degree for food products.     

Proximate Composition and Fatty Acid Profile of <Emphasis Type="Italic">Pongamia pinnata</Emphasis>, a Potential Biodiesel Crop

The chemical characteristics of Pongamia pinnata seeds, focussing on proximate composition and the fatty acid profile of its oil, are presented. The proximate composition of P. pinnata seeds was: 3.8% ash, 9.7% sugar, 7.07% protein, 24% oil, 10.7% free amino acids, and 0.24% free fatty acids. The oil was extracted from seeds by use of different solvents and the highest yield (29%) was obtained by use of n-hexane. Monounsaturated and polyunsaturated fatty acids accounted for 63.3 and 22.9%, respectively, of the seed oil. Oleic acid was the major fatty acid but a substantial amount of erucic acid was also detected; this was not reported in previous studies. The level of erucic acid and the presence of toxic flavonoids, for example karanjin, pongapin, and pongaglabrin, render the oil inedible according to WHO recommendations. However, low levels of saturated and polyunsaturated fatty acids with desirable cetane number and iodine value suggest potential for application as a biodiesel fuel.     

Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil

The oil extracted from the fat-storage organ (fat body) of the bullfrog (Rana catesbeiana) was characterized for its fatty acid composition. The main fatty acids were palmitic (18.1%), stearic (4.1%), myristic (2.7%), oleic (31.7%), and linoleic (12.9%) acids. Long-chain polyunsaturated fatty acids were also present in significant amounts, i.e., eicosapentaenoic (1.5%) and docosahexaenoic (4.7%), and were probably derived from the fish meal content of the diet. A partially fractionated oil was extracted from the homogenized and frozen fat body with an oleic acid content of 43.2%. The natural alkaloid boldine, added at 0.5 mg/g oil level, improved the oxidative stability by a factor ranging from 1.7 to 2.4, as assessed by the Oil Stability Index method between 90 and 110°C. The stabilization effect of boldine was higher than that of naringenin, morin, and quercitin and for the synthetic antioxidant butylated hydroxytoluene at the same concentration level.     

Fatty acid composition of tamarind kernel oil

The fatty acid composition (% by wt) of Tamarind (Tamarindus indica) kernel oil, as determined by gas liquid chromatography was: trace lauric acid, tracte myristic acid, 14.8% palmitic acid, 5.9% stearic acid, 27.0% oleic acid, 7.5% linoleic acid, 5.6% linolenic acid, 4.5% arachidic acid, 12.2% behenic acid, and 22.3% lignoceric acid.     

Chemical composition and characteristics ofMoringa peregrina seeds and seeds oil

TheMoringa peregrina kernel contains 1.8% moisture, 54.3% oil, 22.1% protein, 3.6% fiber, 15.3% carbohydrate and 2.5% ash. The composition and characteristics of the extracted oil were determined. Gas liquid chromatography of methyl esters of the fatty acids shows the presence of 14.7% saturated fatty acids and 84.7% unsaturated fatty acids. The fatty acid composition is as follows: palmitic 9.3%, palmitoleic 2.4%, stearic 3.5%, oleic 78.0%, linoleic 0.6%, linolenic 1.6%, arachidic 1.8% and behenic 2.6%.