Fat‐soluble bioactives in nuts

The levels and compositions of fat‐soluble bioactives such as fatty acids, tocols, phytosterols, and sphingolipids present in 12 nut oils (almond, Brazil nut, cashew, chestnut, hazelnut, heartnut, macadamia, peanut, pecan, pine nut, pistachio, and walnut) are reported and compared. Meeting the recommended daily intake of vitamin E and phytosterols by consuming nuts is discussed. The health benefits of fat‐soluble bioactives in nuts have been thoroughly reviewed. Research findings from over 88 references, many of which published only within the last 10 years, have been compiled and reported.     

Lipophilic components in black currant seed and pomace extracts

The nature of the fatty acids and other lipophilic components in extracts from black currant seed and pomace (containing seed) were investigated, with a view to highlighting any potential uses. The same non‐hydroxylated fatty acids were the major components in both types of extract, but total levels were less in pomace (75 582 mg 100 g^?1 oil) than in seed alone (90 972 mg 100 g^?1 oil) and there were less unsaturated fatty acids, including GLA (8653 and 12 625 mg 100 g^?1 oil, respectively), but long chain n‐20:0 – n‐30:0 fatty acids (4080 and 437 mg 100 g^?1 oil, respectively) were greatly increased in pomace. Phytosterols (mainly β‐sitosterol), saturated n‐20:0 – n‐30:0 policosanols, ω‐hydroxy fatty acids (mainly 16‐hydroxy 16:0) and 2‐hydroxy fatty acids (mainly 2‐hydroxy 24:0) were present at much greater levels in pomace (2496, 2097, 958 and 46 mg 100 g^?1 oil, respectively) than in seed (553, 108, 161, and 1 mg 100 g^?1 oil, respectively). The pomace extract is a useful source of fatty acids, phytosterols and policosanols with potential functional properties. Practical applications: The study investigated the lipophilic components in isohexane extracts from black currant seed and pomace (containing seed). Only pomace extracts had substantial amounts of phytosterols and policosanols that have potential as cholesterol‐lowering agents, whereas fatty acids such as GLA, that has anti‐inflammatory properties, are mainly in the seed.     

Characterization of grape seed oil from different grape varieties (Vitis vinifera)

In this work, oil obtained from seeds of different red grape varieties, grown in the Autonomous Regions of Castilla‐La Mancha and Murcia (Spain), was characterized by determining physicochemical and sensory quality parameters, stability, and the composition in fatty acids and sterols. The physicochemical quality parameters (free acidity, peroxide index, K₂₇₀ and wax) scored high (meaning low quality) compared with virgin olive oils, while the negative sensory attributes stood out over the positive ones. Therefore, the oil was not considered suitable for table use without undergoing a refining process. The samples showed high linoleic and low linolenic acid contents, while β‐sitosterol was the main sterol found. Drying grape seeds with hot air before extraction gave higher physicochemical quality, total phenolic content and stability, and lower wax content in comparison to air‐drying of seeds. The drying process affected the sterol composition but not the fatty acid composition.     

Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea

In this study, the tocopherol (T) and tocotrienol (T3) contents of grape seeds from 14 different varieties grown in Korea were analyzed using saponification extraction followed by normal‐phase liquid chromatography. α‐T, γ‐T, α‐T3, and γ‐T3 were detected in all samples. The total concentration of tocopherol and tocotrienol was in the range of 4.8–9.9 mg/100 g seed (35.3–68.8 mg/100 g oil basis). The Muscat Bailey A cultivar had the highest total tocopherol and tocotrienol contents, followed by Canner and Naples. γ‐T3 ranged from 1.6 to 4.9 mg/100 g seed (11.2 to 53.81 mg/100 g oil basis) and was the main isomer, followed by α‐T3 in most of the samples. Analytical method validation parameters including accuracy and precision were determined. Overall recovery from grape seeds was close to 100%.     

Lipid composition of ten edible seed species from North Vietnam

The lipid composition and oil content of ten edible seed species from North Vietnam(Cassia tora, Ipomoea aquatica, Raphanus sativus, Citrullus lanatus, Cucumis melo, Cucurbita pepo, Luffa cylindrica, Phaseolus vulgaris, Vigna aurea, Sesamum orientale) have been investigated. The contents of hydrocarbon, triacylglycerol, free fatty acid, sterol, di- and monoglycerol, and polar lipid fractions have been determined with a thin-layer chromatography (TLC)/flame-ionization detection analyzer. Molecular species of hydrogenated triacylglycerols and the fatty acid composition of total lipids also have been analyzed by capillary gas-liquid chromatography. The quantities of major phospholipid classes of four seed species(C. tora, I. aquatica, R. sativus, V. aurea) have been determined by two-dimensional TLC and the spectrophotometrical phosphorus analysis. The fatty acid compositions of nonpolar and polar lipid fractions of these four species also have been analyzed.     

Virgin grape seed oil: Is it really a nutritional highlight?

In comparison to refined grape seed oil which is neutral in taste and smell, the virgin oil is characterized by a pleasant vinous and fruity aroma, which also reminds of raisins if high‐quality raw material is used for the production. Difficulties arise from the susceptibility of the raw material to microbial and enzymatic deterioration as a result of the high moisture content after pressing the juices from the grapes. Grape seed oil has a high content (70%) of linoleic acid, whereas the total part of unsaturated fatty acids amounts to about 90%. In comparison to other edible oils, the oil contains, in addition to tocopherols, antioxidant‐effective tocotrienols. During the oil pressing process, only a small amount of phenolic compounds is transferred into the oil (0.01 mg/g), while most of these nutritionally interesting components remain in the press cake. Here, the content of phenolic compounds is about 2000 times higher. During storage of virgin grape seed oil, the pleasant sensory attributes change, and more and more degradation products like ethyl acetate, acetic acid or ethanol are detectable. Parts of the seed material, which come into the oil during pressing, result in a faster impairment of the oil.     

Comparison of the Lipid Content,Fatty Acid Profile and Sterol Composition in Local Italian and Commercial Royal Jelly Samples

Royal jelly (RJ) is a beehive product that has gained a significant scientific and commercial interest due to its healthy properties. In the present study, lipid content, fatty acid profile and phytosterol amount were determined in eight local and four commercial pure RJ samples. A mixture of diethyl ether/isopropanol 50/1 (v/v) was chosen to extract fat matter from RJ. Lipid amounts ranged from 2.3 and 7.2 % and from 2.0 to 3.2 % of the fresh product in local and commercial RJ, respectively. Fourteen fatty acids and three phytosterols were identified. About 70 % of the total fatty acids consisted of (E)‐10‐hydroxy‐2‐decenoic and 10‐hydroxydecanoic acid. No significant difference was observed between local and commercial samples in regards to the relative amount of individual fatty acids. Sterols were in the range 179–701 and 329–1,097 mg kg^?1 of fat in local and commercial RJ, respectively. A significant difference (p ≤ 0.05) was observed within RJ types in regards to the 24‐methylenecholesterol fraction, amounting to 77 and 67 % of identified sterols in local and commercial products, respectively.     

Effect of grape seed extract on the bond strength and durability of resin-dentin interface

To investigate the effect of grape seed extract (GSE) on the bond strength and durability of the resin-dentin interface using a two-step etch-and-rinse (E&R) and a universal adhesive (UA) system. Additionally the effect of dry and wet bonding on the interface created by UA was evaluated. The effect of GSE on the morphology, nanoleakage expression (NE) and bond strength of the resin-dentin interface was evaluated by scanning electron microscopy (SEM) evaluation, interfacial NE and micro-tensile bond strength (μ-TBS) testing respectively. Dentin surfaces of sound molars were exposed, acid-etched, and treated with cross-linking pre-conditioners followed by application of adhesive, light-cured, and built up with restorative composite in an incremental manner. After the restored teeth were left for 24 h in distilled water for polymerisation, dentin beams were sectioned for μ-TBS testing and dentin slabs for SEM and NE. Pre-treatment with GSE did not significantly alter the μ-TBS and NE of any adhesives compared to their respective controls at 24 h and 1 year. Significant decrease in μ-TBS and significant increase in NE after 1 year of storage compared to 24 h results is observed. SEM evaluation showed good hybrid layer formation at 24 h but shows a degraded appearance after 1 year especially with wet bonding technique. Pre-treatment of acid-etched dentin with 6.5% GSE w/v for 1 min, before the application of the adhesive did not significantly improve the bond strength and durability of the resin-dentin interface created by the two-step E&R adhesive and UA. Dry bonding technique for UA seemed more effective.     

Cyclopropenoid fatty acids of six seed oils from malvaceae

The seeds ofAlyogine hakeifolia, Alyogine huegelii,Gossypium australe, Hibiscus coatesii, Lawrencia viridigrisea andRadyera farragei (Malvaceae) contained 13.5-18.6% oil. Linoleic acid predominated (60.0-68.2%) in the component fatty acids of all the oils, followed by palmitic (9.9-18.1%) and oleic acids (7.8-15.8%). Cyclopropene fatty acids, malvalic and sterculic, were present in small concentrations (1.0-4.4%, 0.1-1.5% respectively). Dihydrosterculic acid was present in small quantities (trace-2.1%). *To whom correspondence should be addressed at Department of Chemistry, P.O. Box 320, University of Papua New Guinea, Papua, New Guinea.     

Fatty acid composition of melon seed oil lipids and phospholipids

Fatty acid compositions of crude melon seed oil from two different sources were compared. Melon seeds fromCitrullus vulgaris (syn.C. lanatus) contained phosphatidylcholine (PC), lysophosphatidylcholine (LPC) and phosphatidylserine (PS), whereas melon seeds fromCitrullus colocynthis contained only PC and LPC, but not PS. Analysis of the total lipids revealed that the major fatty acid of the oils was 18:2n-6.Citrullus vulgaris seed oil contained 71.3% andC. colocynthis contained 63.4% of 18:2n-6. The predominant fatty acids in theC. vulgaris PC were 18:2n-6 (32.2%), 18:1n-9 (26.4%) and 16:0 (22.2%), whereas theC. colocynthis PC contained 44.6% of 18:1n-9 as the major fatty acid. The level of monoenes in theC. colocynthis variety (46.2%) was different from theC. vulgaris (27.3%). The major fatty acid in the LPC was 18:1n-9 for both varieties. Notably, theC. colocynthis variety did not contain any PS. The major fatty acids in theC. vulgaris PS were 18:1n-9 (37.9%) and 18:2n-6 (33.7%). Of all the phospholipids, LPC contained the greatest amount of monoenes, 48.6–52.4%.     

Lipid components of flax,perilla, and chia seeds

Composition of fatty acids, tocopherols, sterols, and TAGs in the lipids of flax, perilla, and chia seeds were investigated where lipid content was at 45, 40, and 35%, respectively. α‐Linolenic acid (ALA) dominated among fatty acids in all oils and accounted for 58.2, 60.9, and 59.8% in flax, perilla, and chia, correspondingly in these three oils trilinolenin was the main TAG found at 19.7, 22.6, and 21.3%. Triunsaturated TAGs accounted for 77.9, 77.5, and 74.5% of the total amounts in flax, perilla, and chia oils. Contents of tocopherol were at 747 in flax, 734 in perilla, and 446 mg/kg in chia seed lipids. γ‐Tocopherol was the dominating isomer contributing 72.7% in flax, 94.3% in perilla, and 94.4% in chia to the total amount of tocopherols. Flaxseed lipids contained 25.6% of plastochromanol‐8, derivative of γ‐tocotrienol with longer side chain; perilla and chia oils contained only 1.4% of it. Phytosterols were present at 4072, 4606, and 4132 mg/kg in those seeds, respectively. Among sterols, β‐sitosterol dominated and was found at 35.6, 73.3, and 49.8% of the total amounts of sterols in flax, perilla, and chia seed lipids. All of the investigated oilseeds have an excellent nutritional quality and can be a potential source of nutraceutical fats which can enrich diet in linolenic acid and other functional components.