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     

Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits

This study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 ??g/g and 323.50 mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E.     

燕麦油理化性质及成分分析

采用溶剂浸提法提取燕麦油,并将其精制。测定燕麦粗油VE和磷脂的含量,以及精制前后燕麦油的理化性质及脂肪酸组成,探讨精制对燕麦油理化性质及成分的影响。结果表明：燕麦粗油中VE含量为 142.8mg/kg,磷脂含量为14.159mg/g。燕麦油具有燕麦香味,折射率n20约为1.47,比重约为0.92,碘值约为100g I2/100g,皂化值接近190mg KOH/g,不皂化物含量约为1%。精制后的燕麦油品质得到改善,各项指标均达到了食用植物油的质量要求。精制后,不饱和脂肪酸的含量增加了1.96%。燕麦油可作为一种富含不饱和脂肪酸的功能性植物油。     

不同种类榛子油脂脂肪酸组成及抗氧化活性

对欧洲榛巴塞罗那、平榛1#、平欧杂交榛辽榛3#和达维4个品种榛子油脂的基本理化性质、脂肪酸组成和抗氧化活性进行研究,并比较不同品种之间的差异。结果表明：不同品种榛子油脂的基本理化性质之间存在显著差异,碘值为137.15～147.50g I2/100g,皂化值为144.99～159.03mgKOH/g,平榛油脂具有较低的酸值和碘值,欧洲榛油脂的酸值较高,平欧杂交榛油脂具有较高的碘值,两个品种平欧杂交榛油脂的皂化值之间具有较大差异。榛子油脂中的脂肪酸组成以油酸含量最高,为67.69%～82.26%;其次是亚油酸,为11.37%～14.24%;不饱和脂肪酸含量为84.37%～94.31%,其中多不饱和脂肪酸含量为11.84%～16.39%。榛子的DPPH自由基半数清除质量浓度IC50在23.63～42.40mg/mL,抗氧化活性：辽榛3#＞平榛1#＞达维＞巴塞罗那。说明：我国平榛和平欧杂交榛相比于欧洲榛,在不饱和脂肪酸含量和抗氧化能力方面存在优势。     

Quantitative determination of conjugated linoleic acids in hydrogenated vegetable oils using refractive index

Conjugated linoleic acid contents in hydrogenated vegetable oils were differentially determined using refractive indices when the iodine value could not be used. The refractive indices of soybean oil, cottonseed oil, and corn oil varied linearly with changes of linoleic acid contents of individual oils with determination coefficients of 0.91, 0.98, and 0.98, respectively. The refractive index can be used as a simple and fast method for control of the hydrogenation process of vegetable oils to obtain a desired conjugated linoleic acid content without fatty acid compositional analysis.     

Oxidative Stability of Cooking Oil Blend Stabilized with Leaf Extract of Eucalyptus citriodora

The present study was conducted to assess the effects of Eucalyptus citriodora (E. citriodora) leaf extract on the oxidative stability of blend of canola, rapeseed, and sunflower oils (45:20:35 v/v, respectively) under accelerated storage. The blended oil was stabilized with 300 mg/L ethanolic extract (source of total phenolic content and total flavonoid content [5.23 ± 0.19 and 1.18 ± 0.04 g/100 g d.wt. of extract]) of E. citriodora leaves. The oxidative stability was measured on the basis of parameters such as free fatty acid contents, peroxide value, sponification value, iodine value, color, cloud point, and refractive index. After a 100 day incubation period, the increase in refractive index, free fatty acid, and peroxide, and sponification values in stabilized and non-stabilized oil blends were 0.0028 and 0.0047, 0.20 and 2.37% as oleic acid, 12.54 and 21.12 meq/kg of oil and 10.04 and 17.01 meq of KOH/g of oil, respectively, as compared with initial values. However, a decrease of 10.0 and 16.9 g of iodine/100 g of oil was recorded in oil iodine values of both stabilized and non-stabilized blended vegetable oils. Results showed that E. citriodora leaf extract was found effective to maintain the oxidative stability of blended vegetable oils for long duration (6 months) as compared with control oil samples. Therefore, it can be concluded that E. citriodora leaf extract is a cheap rich source of natural antioxidants that can be easily used for the stabilization of vegetable oils in the food processing industries.     

Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

Peach kernel oil was extracted using Soxhlet extraction with different solvents (petroleum ether, ethyl ether, chloroform and hexane). The physicochemical properties (acid value, iodine value, peroxide value and saponification value), the fatty acid composition, phenolic constituents and contents, and antioxidant activities of peach kernel oil were examined. As per our results, oil extracted with hexane has better overall quality. Its acid, peroxide, iodine and saponification values were 0.895 mg KOH/g oil, 0.916 mg/g oil, 36.328 mg/100 g oil and 101.836 mg KOH/g oil, respectively. Large proportions of unsaturated fatty acid (91.27%) and high content of phenolic compounds (4.1593 mg GAE/g), which contribute to considerably strong antioxidant activity, were found in oil. The main fatty acids found in the peach kernel oil were oleic acid (61.87 g/100 g oil) and linoleic acid (29.07 g/100 g oil). The HPLC analysis of phenolic compounds showed that rutin, (-)-epicatechin gallate, hydrocinnamic acid, sinopinic acid, dithiothreitol and caffeic acid were major constituents. The results suggested that peach kernel oil is a good source of the unsaturated fatty acid, phenolic compounds with strong antioxidant activity, and has the potential to be used as nutrient rich food oil. The results also verified that peach kernel meals contained higher amounts of total phenolic and stronger antioxidant activities than oils, enabling their application as ingredients for functional or enriched foods.     

焙炒处理对不同植物油品质特性的影响北大核心CSCD

为了研究焙炒对植物油品质的影响,以油菜籽、亚麻籽、花生、葵花籽和芝麻为原料,经焙炒处理后采用液压压榨法制油(热榨油),分析植物油的理化指标(酸值、过氧化值、水分及挥发物、色泽)、主体组分(脂肪酸组成及含量、甘三酯组成及含量、挥发性组分)和总酚含量,并与未焙炒处理直接压榨制取的油(冷榨油)作对比。结果表明:热榨油酸值和过氧化值显著高于冷榨油(p<0.05),其中,热榨亚麻籽油酸值(KOH)最高(0.96 mg/g),热榨菜籽油过氧化值最高(1.02 mmol/kg);冷榨油水分及挥发物含量显著高于热榨油(p<0.05),其中冷榨花生油水分及挥发物含量最高(0.16%);热榨油的色泽较冷榨油深,其中热榨菜籽油的色泽最深(R1.1,Y31);焙炒对植物油脂肪酸和甘三酯组成及含量无显著影响(p>0.05);热榨油中醇类、醛类和酸类等挥发性组分较少,但杂环类物质较多;热榨菜籽油、亚麻籽油、花生油、葵花籽油和芝麻油总酚含量分别是其冷榨油的1.38、1.57、1.51、1.80倍和1.27倍。因此,焙炒对植物油品质影响较大,应根据生产需要选择合适的预处理方式。     

青刺果及其油的理化性质和其油的脂肪酸组成研究

通过对青刺果及其油脂的理化性质和脂肪酸组成进行了分析。结果表明:青刺果纯仁率、粗蛋白质、粗纤维素及总糖含量分别为73.7%、26.5%、15.3%和5.2%;青刺果油相对密度、折光指数、酸值、含皂量、碘值和过氧化值分别为0.9245、1.4712、0.18 mgKOH/g、0.02%、78.66 g/100g和1.52 mmol/kg;青刺果油中脂肪酸主要为棕榈酸(15.15%)、硬脂酸(6.85%)、油酸(38.82%)、亚油酸(37.15%)、亚麻酸(1.13%)。上述理化指标均可达到国家食用植物油标准,说明青刺果是一种开发价值极高的木本油料作物。     

核桃油与常用植物油中37种脂肪酸和角鲨烯含量比较

为探明核桃油与大豆油、芝麻油和玉米胚芽油等常用植物油的营养价值差异,本研究采用气-质联用法和气相色谱法对4种植物油中37种脂肪酸和角鲨烯的含量进行了测定,并开展了对比分析。结果表明,核桃油与常用植物油营养价值存在显著差异（P<0.05）,核桃油富含α-亚麻酸、二十碳二烯酸和亚油酸3种多不饱和脂肪酸以及油酸等单不饱和脂肪酸,还含有少量的棕榈酸及硬脂酸等饱和脂肪酸,核桃油中多不饱和脂肪酸组成与比例显著高于其他植物油（P<0.05）,而饱和脂肪酸则显著低于其他植物油（P<0.05）;核桃油中角鲨烯含量略低于芝麻油,属于优质植物油。4种植物油中总脂肪酸含量从高到低顺序依次为大豆油、芝麻油、核桃油和玉米胚芽油,含量分别为78.11、73.96、69.20和48.83 g/100 g;4种植物油均含α-亚麻酸、亚油酸和二十碳二烯酸等人体必需脂肪酸（Essential fatty acids,EFA）,EFA含量从高到低依次为核桃油、大豆油、玉米胚芽油和芝麻油,分别占总脂肪酸的90.0%、70.7%、64.9%和54.1%;4种植物油的油酸含量与亚油酸含量的比值（油亚比R）由高到低依次为芝麻油、玉米胚芽油、大豆油和核桃油,分别为0.62、0.35、0.27和0.10,表明4种植物油中,芝麻油的抗氧化能力最大,可保存时间最长。大豆油、核桃油和芝麻油中均检出角鲨烯,其含量从高到低依次为大豆油、芝麻油和核桃油,含量分别为173.3、72.9和31.4 mg/kg,玉米胚芽油中仅含有微量的角鲨烯,未检出。本研究表明不同植物油中脂肪酸及角鲨烯等营养物质含量存在差异,可为食用植物油的营养价值分析、相关的食品和保健品等产品研发提供科学依据。     

28种功能性食用油脂肪酸组成研究

目的研究28种功能性食用油脂的脂肪酸组成,包括8种国家新食品原料(新资源食品)目录油脂。方法采用气相色谱-氢火焰离子化检测器(gas chromatography-flame ionization detection,GC-FID)方法对28种油脂的脂肪酸组成进行研究。在GC-FID图谱基础上,得出了所测的28种植物油脂中37种脂肪酸的指纹图谱。根据脂肪酸的保留时间和峰面积进行定性和相对定量,进而分析饱和脂肪酸(saturated fatty acid,SFA)、不饱和脂肪酸(unsaturated fatty acid,UFA)、多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)、单不饱和脂肪酸(monounsaturated fatty acid,MUFA)组成,从而分析样品的脂肪酸组成。结果在28种功能性油脂中,芍药籽油、芥花油、美藤果油、文冠果油、星油藤种子、翅果油等10种油脂UFA含量都在90%以上;MUFA含量最高为澳洲坚果油80.3%,其中,PUFA含量以美藤果油最多,达到82.0%,星油藤种子油次之,为81.1%,二者亚油酸(C18:2)和亚麻酸(C18:3)均含量高达40%;漆树种仁油、毗黎勒油、秋葵籽油、油瓜油的SFA含量均超过30%。结论该研究对探讨利用脂肪酸指标评价新型功能性油脂的营养价值及其开发利用具有指导意义。     

莴苣籽油理化性质及脂肪酸组成研究

采用气相色谱-质谱联用法(GC/MS)对莴苣籽油中脂肪酸组成及相对含量进行了分析研究,同时按照国家标准对莴苣籽油的酸值、皂化值、碘值、折光率以及相对密度进行了测定。结果表明:莴苣籽油由亚油酸、油酸、棕榈酸等10种脂肪酸组成,不饱和脂肪酸达75%以上,其中亚油酸53.18%,油酸17.22%,棕榈酸11.58%。研究结果为莴苣籽在食品及药品领域的开发提供了一定理论依据。     

影响杏仁油中碘值测定因素分析

动植物油中的碘值是测定油脂不饱和程度最常用的方法,因此,动植物油碘值的检测数据准确性就显得尤其重要。碘值越高,表明不饱和脂肪酸的含量越多。以美国大杏仁为例,对影响杏仁油碘值的因素进行了分析及总结,以确保其检测结果的准确性。     

Determination of underivated fatty acids by HPLC

Inclusion of high-quality vegetable oils is of great importance for a scientifically balanced diet. Hence, there is a need for analytical techniques that can be used in the control of the purity and authenticity of such oils. Therefore, three reversed-phase HPLC methods were devised for the qualitative and quantitative measurement of fatty acids. These methods were applied to various vegetable oils and are an alternative to often-used gas chromatographic techniques. In the first step, the vegetable oil is hydrolysed, then the free fatty acids obtained are analysed by HPLC without any further derivatization. Omission of the hydrolysis step allows the determination of the amount of free fatty acids in the oils with the proposed methods. The iodine value and the acid number can be calculated from the chromatographic data.     

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.     

微波辐射对植物油过氧化值影响的研究

鉴于植物油中存在着大量的不饱和脂肪酸极性分子,在微波辐射环境中势必受到影响而发生性质变化。主要探讨植物油过氧化值在微波场中的变化规律。研究发现,当微波辐射时间或辐射强度增大时,植物油的过氧化值均随之增大,而且其变化的幅度与植物油的不饱和度有关     

丽江产野生青刺果油营养成分分析

目的：综合研究云南丽江地区野生青刺果油的营养成分和功效。方法：采用国内外公认的标准方法进行常规理化、卫生指标及氨基酸、脂肪酸、无机元素等营养成分分析及评价。结果：青刺果油的特性常数为水分及挥发物0.03%、折光指数1.4716(n20)、相对密度0.9260(d2020)、碘值45.91(以I计)、皂化值0.02%、酸价0.17mg KOH/g,过氧化值1.20mmol/g,属于非干性油脂;营养指标为17种氨基酸总量为46.97%,其中含有7种人体必需氨基酸(异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸、缬氨酸),为13.2%,占氨基酸总量的28.1%;富含VA(3.257mg/100g)、VD(1.745 mg/100g)、VE(8.736mg/100g)、VK(0.293mg/100g)、β-胡萝卜素(1.234mg/100g)等;13种矿物质微量元素含量最高的是K,为9.8mg/kg;脂肪酸13种,其中不饱和脂肪酸含量占78.35%,以油酸和亚油酸为主,含量均为38%,饱和脂肪酸、单不饱合脂肪酸和多不饱和脂肪酸组成比例接近于0.7:1:1,油脂营养结构合理,各项指标均符合部分国家食用大豆油标准(GB/T 1535-2003;Codex-Stan 210)。结论：丽江产野生青刺果油属于适合人类食用的天然功能性营养油。     

苏尼特羊羊尾油的理化性质测定与分提后脂肪酸组成分析

为提高羊尾巴的利用价值,运用真空抽提法从苏尼特羊羊尾巴中提取羊尾油,并对其进行理化性质的测定。另外,将羊尾油进行干法分提,分为固脂、液油两部分,采用气相色谱-质谱法对原油、固脂与液油脂肪酸组成进行分析。结果表明：苏尼特羊尾油的水分及挥发物含量为8.63%,酸值(KOH)为0.67 mg/g,皂化值(KOH)为180.1 mg/g,碘值(I)为45.48 g/100 g; 3种油样都检测出16种脂肪酸,主要含有棕榈酸、油酸和硬脂酸,液油的不饱和脂肪酸含量较原油和固脂的高。     

几种常见植物油中主要醛类物质含量随温度的变化规律研究

目的建立气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)测定常用5种植物油中主要醛类物质含量的分析方法,探究植物油中主要醛类物质含量随温度变化的规律,同时测定5种植物油的不饱和度。方法采用碘值法测定了5种植物油的不饱和度,利用GC-MS法测定植物油中主要醛类物质丙烯醛、己醛、庚醛的含量,并研究其随温度变化的情况。结果 5种植物油的碘值由大到小依次为红花籽油、菜籽油、棉籽油、葵花籽油、大豆油,随着温度升高,植物油中主要醛类物质的含量逐渐增多,以丙烯醛的含量最高。结论本方法操作简便,灵敏度较高,适用于植物油中醛类物质的含量测定。在植物油加热过程中,应尽可能缩短加热时间、控制加热温度,以减少醛类物质的生成。     

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.