The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)

BACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6–69.6% of the total, followed by oleic (16.2–31.2%), palmitic (6.9–12.9%) and stearic (1.44–4.69%). The oils of all the seeds analysed showed a preponderance of α‐tocopherol (ranging from 260.5 to 153.1 mg kg^?1 oil extract). β‐Tocopherol, γ‐tocopherol and δ‐tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg^?1, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = ? 0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. Copyright © 2012 Society of Chemical Industry     

The effects of growing conditions on oil content, fatty acid composition and tocopherol content of some sunflower varieties produced in Turkey

The properties of some extensively cultivated sunflower seed varieties in Turkey and their oils were investigated. 1991-1992 crop year sunflower varieties harvested from Trakya University, Tekirdag Agricultural Faculty, Experiment field of Crop Science Department were used as research materials. The oil content, fatty acid composition and tocopherol content of sunflower seeds in 1991 and 1992 crop years were determined as 44.2-51.2% (on dry weight basis), 43.0-51.5% (on dry weight basis); oleic acid 14.8-18.5%, 32.9-40.1%; linoleic acid 69.5-74.5%, 49.7-55.7% and tocopherol content (as alpha-tocopherol) 648-860 mg/kg, 524-880 mg/kg, respectively. It was determined that the growing conditions significantly affected the fatty acid compositions of sunflower varieties studied. While the oleic acid content of the 1992 crop increased, the linoleic acid content of the same crop decreased compared to the 1991 crop.     

Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils

This study was conducted to characterize the lipid fraction of 15 chia seed samples originating from five countries (Argentina, Paraguay, Uganda, Bolivia, and Peru). On average, chia seeds contained 34.5 g oil per 100 g dry-solids, in which the average contents of sterols, tocopherols, squalene, carotenoids, and phenolic compounds were 7,061, 600, 17.7, 2.2, and 9.7 mg/kg of oil, respectively. Alpha-linolenic acid share varied from 54.35% to 60.48%, and was accompanied by declining shares of linoleic, palmitic, oleic, and stearic acid, respectively. Principal component analysis showed that chia oil induction time was positively correlated with tocopherols and phenols, while negatively with quality indices and squalene content.     

Bioactive compounds of cold pressed spice paprika seeds oils

The aim of present study was to report the industrial production of cold pressed spice paprika seed oil and to evaluate the effect of raw material variety and growing season factors on the fatty acid profile, tocopherol, and carotenoid contents. The spice paprika seed oils were cleanly transparent with shiny deep red color, due to the presence of considerable amount of carotenoids (629.35–848.39 µg/g). The main carotenoids were the capsantin, lutein, capsorubin, β‐carotene as free xanthophylls, mono‐ or di‐esters. The fatty acid profile demonstrated the predominant concentration (70.79–74.31%) of cis‐linoleic acid. Among the saturated fatty acid the most prevalent was the palmitic acid (11.08–12.20%), followed by the stearic acid (3.10–3.75%). The γ‐tocopherol (57.85–83.57 mg/100 g) was the major analogue in tocopherol fraction of paprika seeds oils, while the α‐tocopherol level was relatively low (4.50–16.41 mg/100 g). The oils had pleasant smell and flavor in which appeared the mild aroma of dried spice paprika.

Practical applications

The article deals with edible oil that has interesting composition from the technological and nutritional points of view. The high content of phytonutrients in the oils produced and examined in this work makes them preferred in modern nutrition programs with salads, as cooking oils, dressing and as good materials in many food industries. Owe to high antioxidant levels in paprika seed oils they can be used in cosmetic and pharmaceutical industries to increase bio‐efficiency of many products. The supposed consumption (～10 g as salad oil) can cover the 70–74% of the suggested minimum daily intake of linoleic acid and 3.7–13.6% of the vitamin E (α‐tocopherol) NRV, and 10.3–14.2% of the vitamin A (retinol equivalent) NRV. The available medicine studies have suggested the valuable properties of the γ‐tocopherol. It is worth to mention the lutein and zeaxantin levels (956.1–1332.9 µg/10 g and 106.3–207.4 µg/10 g respectively), due to their protective effect against age related macular degeneration.     

Chamaerops humilis L. var. argentea André Date Palm Seed Oil: A Potential Dietetic Plant Product

Chamaerops humilis L. var. argentea André (C. humilis) date palm seeds are an underutilized source of vegetable oil, and no studies describing their physicochemical characteristics to indicate the potential uses of this seed or seed oil have been reported. The oil content of the seeds is about 10%, mainly composed of oleic acid (38.71%), lauric acid (21.27%), linoleic acid (15.15%), palmitic acid (9.96%), and stearic acid (7.17%). The tocol (tocopherols and tocotrienols) content is 74 mg/100 g, with δ‐tocotrienol as the major contributor (31.91%), followed by α‐tocotrienol (29.37%), γ‐tocopherol (20.16%), and γ‐tocotrienol (11.86%). Furthermore, this oil shows high thermal stability. The differential scanning calorimetery curves revealed that the melting and crystallization points are 9.33 °C and –15.23 °C, respectively.     

8个品种辣椒籽成分分析与比较

对8个不同品种(定州新一代辣椒、朝天椒、益都椒、四平头辣椒、红安6号线椒、红龙13号金塔椒、新疆甜椒、印度TEJA辣椒)辣椒籽的主要成分、营养成分和抗氧化物质进行分析,为辣椒籽高值化的综合利用提供基础数据。结果表明,辣椒籽主要含有膳食纤维、蛋白质和脂肪,质量分数分别为40.10%~51.27%、17.30%~19.83%和11.53%~16.70%;辣椒籽中还含有16种氨基酸(15.16%~18.64%)、9种矿物质元素,其中钾含量达到7 790~11 566.67 mg/kg;不饱和脂肪酸占辣椒籽脂肪酸80%以上,其中亚油酸质量分数为7.04%~9.72%,占总脂肪酸72.20%~74.26%;VE、VC、酚类、黄酮等抗氧化物质含量分别为1.27~8.01、0.24~2.36 mg/100 g、11.43~20.22 mg GAE/g、2.36~12.58 mg RE/g,辣椒碱类物质含量为0.07~5.21 mg/100 g。其中,新疆甜椒籽膳食纤维和VE含量最高,益都辣椒籽蛋白质、油脂和黄酮含量最高,印度TEJA辣椒籽具有较高的总酚和辣椒碱类物质。     

Characteristics of fat,and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed

Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat content is fairly narrow (36.13–39.13 g/100 g dried seeds). The iodine value and free fatty acid content of the fat were 38.50–50.61 g I₂/100 g fat and 0.99–2.18% as oleic acid, respectively. Oleic (33.35–46.64%) and arachidic (26.03–33.27%) acids were the main fatty acids in the fat. HPLC analysis showed that the fat comprised mainly five unknown triacylglycerols (83.94–95.33%). The melting and crystallization curves showed that the fat exhibited four to nine non-distinct peaks. The complete melting and crystallization onset temperatures of the fat were 24.8–50.6°C and 24.1–39.4°C, respectively, while the melting and crystallization enthalpies of the fat ranged from 71.2 to 141.7 J/g and from 60.4 to 88.9 J/g, respectively. At 0°C, the solid fat index of the fat ranged between 87.4% and 91.6% and the fats of some varieties melted completely at human body temperature. The saponin and tannin contents of the seed were 14.27–18.96 mg soya saponin/100 g and 4.40–26.68 mg catechin equivalent/100 g, respectively. Findings showed that rambutan seed fat has potential to be used in various sectors of food industry.     

Effect of cold press and soxhlet extraction systems on fatty acid,tocopherol contents,and phenolic compounds of various grape seed oils

In this study, fatty acids, tocopherol contents, and phenolic compounds of the grape seed oils obtained with cold‐pressed and soxhlet extraction systems from several grape seeds were investigated. Linoleic acid contents of cold‐pressed oils varied between 59.61 and 72.13%. In addition, linoleic acid contents of oils obtained with soxhlet system changed between 58.51 and 71.17%. While α‐tocotrienol contents of oil samples extracted with cold‐pressed change between 13.21 and 34.71 mg/100 g, α‐tocotrienol contents of oils obtained by soxhlet system in all grape varieties varied between 8.89 and 33.89 mg/100 g. In addition, while ?‐tocotrienol contents of cold‐pressed oils range from 15.47 to 39.95 mg/100 g, ?‐tocotrienol contents of soxhlet extraction oils in all grape varieties were determined between 13.47 and 35.75 mg/100 g. Both systems' oils are rich in catechin, gallic acid, and chlorogenic acid. While catechin contents of cold‐pressed oils change between 427.80 and 847.14 mg/kg, catechin contents of soxhlet extraction oils in all grape seeds ranged from 537.11 to 836.88 mg/kg.

Practical applications

Cold‐pressed grape seed oil stands out as a suitable alternative to other commonly used vegetable oils because of its higher amounts of essential fatty acid, and many others bioactive compounds. Grape seed oil is being used in various fields such as cosmetics and cooking. Because the cold‐pressing does not need both heat and chemical treatments, cold‐pressed oils are being preferred for natural and safe food products by consumer. The consumption of vegetable oils rather than solid fats is crucial to maintaining health. As known, grape seed oil is an environment friendly oil due to a by‐product of wine and grape juice‐making processes.     

典型木本油料油脂的特性分析

本文研究了油茶籽油、核桃油、橄榄油、杏仁油、文冠果油、长柄扁桃油6种木本油料种仁油脂的脂肪酸组成、微量营养成分含量以及荧光特性。研究表明,油茶籽油、橄榄油、杏仁油、长柄扁桃油的脂肪酸以油酸为主(杏仁油65.61%~油茶籽油80.58%),核桃油的脂肪酸以亚油酸(64.19%)为主,文冠果油的脂肪酸以油酸和亚油酸为主;6种油脂中,橄榄油微量营养组分中总酚含量最高,为725.64 mg没食子酸/kg,长柄扁桃油中生育酚和植物甾醇含量均最高,分别为61.06 mg/100 g和314.53 mg/100 g;6种毛油中,长柄扁桃油的氧化稳定性最佳(OSI值13.87 h);荧光扫描显示6种木本油料油脂具有不同的荧光光谱特性,一定程度上可以作为木本油料鉴伪的手段。     

松籽油脂肪酸组成及分布特征分析

通过气相色谱法分析了松仁油的总脂肪酸组成及其上位置分布特点。结果表明,松仁油主要含有亚油酸(46.29%)、油酸(26.68%)和松籽油酸(13.84%)。sn2位置上的亚油酸(66.84%)和油酸(28.33%)含量高于sn1,3上的含量,但是Δ5系列多不饱和脂肪酸(Δ5-PUFA)主要分布在sn1,3位置上。Δ5-PUFA的存在和它们选择性地分布在sn1,3位等特点是包括红松籽油在内主要松属植物果实油脂的特点。松籽油主要由12种甘油三酯组成,其中含量比较多的是LLPi(24.13%),OLL/LOL(17.87%)和LOPi(14.32%)。我们还对植物甾醇和维生素进行分析,结果显示松籽油含有141.64mg/100g的总植物甾醇和23.63mg/100g的总生育酚。     

FATTY ACIDS AND TOCOPHEROL CONTENTS OF SOME PRUNUS SPP. KERNEL OILS

The oil content as well as the fatty acid and tocopherol composition of kernels from 15 Prunus spp. varieties from Turkey were determined. The oil yields from these kernels varied from 46.3 to 55.5%. The main fatty acids of Prunus spp. kernel oils were oleic acid (43.9–78.5%), linoleic acid (9.7–37%) and palmitic acid (4.9–7.3%). The total amount of vitamin-E-active compounds in the oils varied between 62.9 and 439.9 mg/kg. The predominant tocopherol in most kernel oils was γ-tocopherol. Only two varieties of P. amygdalus and one variety of P. persica showed α-tocopherol as the main vitamin-E-active compound. The composition of the oils was 9–164.5 mg/kg α-tocopherol, 21.5–41.6 mg/kg α-tocotrienol, 1.6–330.2 mg/kg γ-tocopherol and 0–39.1 mg/kg δ-tocopherol. From the results of the present study, it can be concluded that the kernels of the investigated species of Prunus fruits from Turkey may serve potential sources of valuable oil that might be used for edible and other industrial applications.

PRACTICAL APPLICATIONS

The search for new sources of vegetable oils is an ongoing challenge and the further utilization of by-products from the food processing industry is an interesting option in this field. Seed oils from Prunus species contain high amounts of recommended monounsaturated oleic acid moderate contents of linoleic acid and low amounts of saturated fatty acids that may result in more favorable oil than olive oil with regard to their fatty acid compositions. Additionally, the oils contain vitamin-E-active compounds. Both fatty acid composition and vitamin-E-active compounds may justify the further processing of seeds from Prunus species for the production of oil for food and pharmaceutical applications.     

Physicochemical properties and bioactive compounds of selected seed oils

The physicochemical properties and chemical composition of oil extracted from five varieties of plant seeds (bittermelon, Kalahari melon, kenaf, pumpkin and roselle seeds) were examined by established methods. The thermal properties of extracted oils by differential scanning calorimetry were also evaluated. Sensorial profiles of these seed oils were defined through the CieLab (L*, a*, b*) colour. Most of the quality indices and fatty acid compositions showed significant (P < 0.05) variations among the extracted oils. Physicochemical properties of the oils extracted were iodine value, 86.0-125.0 g I₂/100 g oil; saponification value, 171.0-190.7 mg of KOH/g of oil; acid value, 1.1-12.9 mg of KOH/g of oil, free fatty acid, 0.6-6.5 g/100 g of oil, and peroxide value 1.5-6.5 meq of O₂/kg of oil. Palmitic, oleic and linoleic acids were the major fatty acids in all of the extracted seed oils except for bittermelon, where eleostearic acid was the major fatty acid. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric and ferulic acids were identified in the extracted plant oils. Among these, vanillic acid was predominant in all extracted oils. The oils were rich in tocopherols with γ-tocopherol as the major components in all oil samples. Among the phytosterols, sitosterol was the major phytosterol extracted from the five plant seed oils. The seeds of these plants contain a great number of valuable minor compounds, which have a potential high value as food and for production of non-food products.     

Fatty acids,tocopherols and proanthocyanidins in bramble seeds

Studies were conducted on the fatty acids, tocopherols and proanthocyanidins in the seeds of 10 bramble varieties from China. The oil yields from these seeds vary from 4.81% to 15.72%. The main fatty acids in bramble seed oils are C18:2 n-6 (51.0–66.1%), C18:3 n-3 (9.70–35.6%), C18:1 n-9 (9.85–16.3%), and C16:0 (2.01–5.73%). The major tocopherol in all seed oils of 10 varieties was γ-tocopherol. The composition (mg/100 g) was as follows: α-tocopherol 7.65–52.6, γ-tocopherol 46.9–106, δ-tocopherol 3.1–9.50, and the active vitamin E 15.9–61.5 among the varieties. The total proanthocyanidin content varies from 6.81 to 17.6 mg/g. The main oligomers in total proanthocyanidins are dimers, and the least are trimers. The contents and composite proportions of fatty acids, tocopherols and proanthocyanidins are different according the varieties, which should be taken into account when the bramble seeds are exploited.     

红花籽油中脂肪酸组成评价与分析

建立有效的红花籽品质评价方法,筛选发掘红花籽优异资源,为优质红花品种选育及品质改良提供理论基础。以82 份不同产地的红花籽为实验材料,测定红花籽油中的脂肪酸和9 种组分含量,采用隶属函数转化和主成分分析（principal component analysis,PCA）方法,综合评价红花籽油的主要营养品质特征。82 份红花籽油脂肪酸和9 种组分含量各有差异,变异系数在0.98%～111.99%之间;脂肪酸平均含量为22.16～27.23 mg/100 g,亚油酸平均质量分数为78.54%～82.45%。相关性分析发现,脂肪酸与亚油酸（C18:2）和棕榈酸（C16:0）呈显著正相关,与油酸（C18:1n12、C18:1n9）分别呈极显著和显著负相关。PCA将9 个营养组分指标简化为3 个PC因子,PC1包括亚油酸（C18:2）、油酸（C18:1n9）、硬脂酸（C18:0）和二十四烷酸（C24:0）;PC2包括棕榈酸（C16:0）和亚麻酸（C18:3）;PC3包括油酸（C18:1n12）、二十碳烷酸（C20:0）和二十碳一烯酸（C20:1）。3 个PC贡献率分别为42.721%、30.426%和16.435%,累计贡献率为89.852%。根据各因子隶属函数值和权重,分析红花籽油主要营养品质综合评价排名,筛选出综合品质评价得分靠前的10 份种质：09新疆红花、24云南红花、05四川红花、41辽宁红花、66封丘红花、55卫辉红花、32河北红花、71亳州红花、22延津红花、78江苏红花。     

The effect of nitrogen fertilization on tocopherols in rapeseed genotypes

Tocopherols (α-, β-, γ- and δ-tocopherol) are naturally occuring antioxidants in vegetable oils. In rapeseed oil, α- and γ-tocopherols are the predominant isomers, while δ-tocopherol contributes much lower amounts to the total tocopherol content. Enhanced tocopherol content in seeds appears favourable, and breeding for tocopherol content has become an increasingly important objective in winter oilseed rape. The main objectives of this research were to quantify the amount of tocopherols in a number of rapeseed varieties and to investigate the effect of nitrogen fertilization on tocopherol concentration in the seed. The field trials were carried out in 2004–2005 and 2005–2006 at Dardanos, Çanakkale on the Turkish West Coast (10 km south of the city centre) with 13 varieties, three replications and three nitrogen levels (N₀: 0 kg/ha, N₁: 130 kg/ha and N₂: 260 kg/ha). The trial used a randomized complete block design with 6 m² plots. Tocopherol analysis was done using an HPLC system. Significant differences were found among the varieties and between the nitrogen levels. The average total tocopherol concentration was 118.7 mg kg^?1 for N₁, 134.1 mg kg^?1 for N₂ and 133.6 mg kg^?1 for N₃ fertilization level. MDS analysis indicated a rough grouping of line versus hybrid varieties and suggested that hybrids require more breeding effort to reach the level of tocopherols existed in line varieties.     

PHENOLIC COMPOUNDS, TOCOPHEROLS AND OTHER MINOR COMPONENTS IN VIRGIN OLIVE OILS OF SOME TUNISIAN VARIETIES

The phenols, α‐tocopherols, fatty acids and oxidative stability of six monovarietal virgin olive oils (VOOs) were determined. Fourteen phenolic compounds were detected and quantified by solid phase extraction and reversed phase‐high performance liquid chromatography. Dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol, oleuropein and ligstroside aglycones were the main components in all samples. Pinoresinol was the most abundant component in lignan fraction. The total phenol content of these monovarietal oils varied from 66.82 mg/kg in “Neb Jmel” oil to 662.74 mg/kg in “El Hor” oil. A wide range of α‐tocopherol contents was also noticed; it varied from 141.94 mg/kg in “Semni” variety to 364.23 mg/kg in “Jdallou” variety. With regard to pigments, chlorophylls and carotenoids were found at variable concentrations: with median values of 11.33 and 3.10 mg/kg, respectively. Among the studied varieties, “Oueslati” and El Hor were characterized by the lowest levels of palmitic and linoleic acids and the highest values of oleic acid.     

Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils

The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.     

新型油料作物--荠蓝

荠蓝是一种新型油料作物,是通过现代生物技术与传统育种技术相结合,培育出的高产优质油料作物新品种.荠蓝为秋播作物,综合农艺性状良好,具有抗寒、耐干旱、耐瘠薄、无病虫害等优点,属低投入、栽培简单、环保型经济作物.荠蓝籽的含油率为36%～42%,其中α-亚麻酸和亚油酸含量约占总脂肪酸的50%,同时维生素E的含量也高达36～44mg/100g.荠蓝具备良好的保健功能和深加工潜力,应用前景广阔.     

Fatty acids and bioactive compounds of the pulps and kernels of Brazilian palm species,guariroba (Syagrus oleraces), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata)

BACKGROUND: Bioactive compounds are capable of providing health benefits, reducing disease incidence or favoring body functioning. There is a growing search for vegetable oils containing such compounds. This study aimed to characterize the pulp and kernel oils of the Brazilian palm species guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata), aiming at possible uses in several industries. RESULTS: Fatty acid composition, phenolic and carotenoid contents, tocopherol composition were evaluated. The majority of the fatty acids in pulps were oleic and linoleic; macaúba pulp contained 526 g kg^?1 of oleic acid. Lauric acid was detected in the kernels of all three species as the major saturated fatty acid, in amounts ranging from 325.8 to 424.3 g kg^?1. The jerivá pulp contained carotenoids and tocopherols on average of 1219 µg g^?1 and 323.50 mg kg^?1, respectively. CONCLUSION: The pulps contained more unsaturated fatty acids than the kernels, mainly oleic and linoleic. Moreover, the pulps showed higher carotenoid and tocopherol contents. The kernels showed a predominance of saturated fatty acids, especially lauric acid. The fatty acid profiles of the kernels suggest that these oils may be better suited for the cosmetic and pharmaceutical industries than for use in foods. Copyright © 2011 Society of Chemical Industry     

Chemical composition and antioxidant activity of seeds of different cultivars of mungbean

ABSTRACT:  Seeds of 4 cultivars (M-1, M-6, NM-92, and NM-98) of mungbean [ Vigna radiata (L.) Wilczek] were investigated for proximate composition, antioxidant potential, fatty acids, tocopherols, and minerals profiles. Hexane-extracted seed oil content of the investigated cultivars of mungbeans ranged from 1.20% to 1.56%. Mungbean seeds were found to be a rich source of protein (20.97% to 31.32%). The contents of Fe, Cu, Mg, Na, K, Ca, and Zn were found to be 105.8 to 190.9, 4.8 to 6.3, 48.6 to 51.7, 382.6 to 562.7, 11.6 to 18.8, 359.2 to 482.9, and 24.9 to 47.2 mg/kg, respectively. The mungbean seeds contained linoleic acid in the highest amount, 340.5 to 465.7 mg/100 g of dry seed, followed by palmitic, oleic, linolenic, stearic, and arachidic acids: 278.1 to 401.2, 212.6 to 293.5, 188.7 to 236.8, 135.5 to 168.4, and 22.8 to 24.5 mg/100 g of dry seed, respectively. The seeds were found to be a rich source of tocopherols (α, γ, δ) ranged from 1.1 to 10.1, 60.7 to 80.9, and 4.6 to 11.2 mg/kg, respectively. Methanolic extracts of the seeds of the mungbean cultivars exhibited a good antioxidant activity as determined in terms of measurement of total phenolic contents (TPC) (0.62 to 1.08 g/100 g of dry matter), percent inhibition of peroxidation (49.8% to 89.2%), reducing power (1.19% to 1.45%), and bleaching β-carotene. The results of the present analytical study revealed these 4 mungbean cultivars to be a potential source of essential fatty acids, antioxidants, minerals and protein, all of which are linked with positive health benefits.