This work aimed to obtain a hydrolyzate rich in free fatty acids (FFA) from the hydrolysis of macauba oil for subsequent esterification and obtaining of methyl esters. To determine the conditions that maximize FFA yield in the hydrolysis step, the effects of buffer solution percentage and catalyst concentration (Lipozyme® RM IM) were determined at 55 ºC and 6 h. From the results, it was verified that both variables evaluated in the experimental range had an influence on the reaction and their increase favored the production of FFA. Additional experiments were carried out to assess the influence of reaction time with a progressive increase up to 8 h. Hydrolyzate with ~92 wt % FFA was obtained and its use in the enzymatic esterification step using Novozym® 435 as catalyst resulted in ~95 % FFA conversion. Regarding the reuse of enzymes at each stage, a ~50 % reduction in FFA yield was found and only 98 % FFA conversion.
{"title":"Obtaining hydrolysate from macauba oil and its application in the production of methyl esters","authors":"D. Raspe, N. Stevanato, T. Massa, C. Silva","doi":"10.3989/gya.0453211","DOIUrl":"https://doi.org/10.3989/gya.0453211","url":null,"abstract":"This work aimed to obtain a hydrolyzate rich in free fatty acids (FFA) from the hydrolysis of macauba oil for subsequent esterification and obtaining of methyl esters. To determine the conditions that maximize FFA yield in the hydrolysis step, the effects of buffer solution percentage and catalyst concentration (Lipozyme® RM IM) were determined at 55 ºC and 6 h. From the results, it was verified that both variables evaluated in the experimental range had an influence on the reaction and their increase favored the production of FFA. Additional experiments were carried out to assess the influence of reaction time with a progressive increase up to 8 h. Hydrolyzate with ~92 wt % FFA was obtained and its use in the enzymatic esterification step using Novozym® 435 as catalyst resulted in ~95 % FFA conversion. Regarding the reuse of enzymes at each stage, a ~50 % reduction in FFA yield was found and only 98 % FFA conversion.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49445923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Z. Najafi, H. Zahran, N. ŞAHİN YEŞİLÇUBUK, H. Gürbüz
Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring and coloring. In this study, we aimed to investigate the effect of extraction methods on the antioxidant activity of saffron (Crocus sativus L.) extracts (SE) and to evaluate the antioxidant performance of SE in vegetable oils. Saffron stigmas were extracted in water, ethanol, methanol, and their combinations using maceration extraction (ME), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and the combination of UAE with MAE. The results showed that the sample extracted by methanol/water (50:50) using the combination of UAE with MAE methods had the highest amount of total phenolic content (31.56 mg/g GAE) and antioxidant activity (83.24% inhibition). The extract with the highest antioxidant activity was freeze-dried before incorporation into oil samples. Freeze-dried SE contained trans-crocin-4 and trans-crocin-3 (most abundant constituents), kaempferol, and picrocrocin. Moreover, the addition of SE at 1000 ppm resulted in a significant increase in the oxidative stability of canola (CAO), sunflower (SO), and corn oil (COO).
{"title":"Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils","authors":"Z. Najafi, H. Zahran, N. ŞAHİN YEŞİLÇUBUK, H. Gürbüz","doi":"10.3989/gya.0783211","DOIUrl":"https://doi.org/10.3989/gya.0783211","url":null,"abstract":"Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring and coloring. In this study, we aimed to investigate the effect of extraction methods on the antioxidant activity of saffron (Crocus sativus L.) extracts (SE) and to evaluate the antioxidant performance of SE in vegetable oils. Saffron stigmas were extracted in water, ethanol, methanol, and their combinations using maceration extraction (ME), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and the combination of UAE with MAE. The results showed that the sample extracted by methanol/water (50:50) using the combination of UAE with MAE methods had the highest amount of total phenolic content (31.56 mg/g GAE) and antioxidant activity (83.24% inhibition). The extract with the highest antioxidant activity was freeze-dried before incorporation into oil samples. Freeze-dried SE contained trans-crocin-4 and trans-crocin-3 (most abundant constituents), kaempferol, and picrocrocin. Moreover, the addition of SE at 1000 ppm resulted in a significant increase in the oxidative stability of canola (CAO), sunflower (SO), and corn oil (COO).","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41573673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Romero, P. García-García, A. Sánchez, M. Brenes
Among the benefits which vacuum impregnation (VI) may provide to fruits and vegetables, this study focused on weight and texture changes during the processing of table olives. VI applied to Manzanilla olives led to around 10% weight gain, which was maintained after their packing as black olives. However, this weight gain was only around 4 % for Hojiblanca olives. Likewise, the use of calcium chloride was recommended to maintain the firmness of the olives, in particular those of the softer Manzanilla cultivar. With regard to the Spanish-style, the Hojiblanca cultivar achieved around 4% weight gain during processing but the use of VI for Manzanilla olives was ruled out due to softening of the fruit. In addition. the black and green color of olives and their flavor were not modified by the application of VI. This technology could be very useful to reduce weight loss during table olive processing.
{"title":"Effect of vacuum impregnation on physical changes during table olive processing","authors":"C. Romero, P. García-García, A. Sánchez, M. Brenes","doi":"10.3989/gya.0676211","DOIUrl":"https://doi.org/10.3989/gya.0676211","url":null,"abstract":"Among the benefits which vacuum impregnation (VI) may provide to fruits and vegetables, this study focused on weight and texture changes during the processing of table olives. VI applied to Manzanilla olives led to around 10% weight gain, which was maintained after their packing as black olives. However, this weight gain was only around 4 % for Hojiblanca olives. Likewise, the use of calcium chloride was recommended to maintain the firmness of the olives, in particular those of the softer Manzanilla cultivar. With regard to the Spanish-style, the Hojiblanca cultivar achieved around 4% weight gain during processing but the use of VI for Manzanilla olives was ruled out due to softening of the fruit. In addition. the black and green color of olives and their flavor were not modified by the application of VI. This technology could be very useful to reduce weight loss during table olive processing.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42938251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D.G. Montes-Núñez, G. Montero-Alpírez, M. A. Coronado-Ortega, J. R. Ayala-Bautista, J.A. León-Valdez, A.M. Vázquez-Espinoza, R. Torres-Ramos, C. García-González
The world’s energy matrix can be diversified with biodiesel from castor and jatropha oil. Hence, the objective of this study was to assess a conversion path for the valorization of castor and jatropha seeds. The results showed the maximum extraction of castor oil at 90 °C, 2 rpm, and 6 mm nozzle, achieving a yield of 36.97% and for jatropha oil at 100 °C, 1.5 rpm, and 10 mm nozzle, achieving a yield of 20.11%. The acid value and cloud point of castor and jatropha oil were 0.797 and 23.44 mg KOH/g, 10±1 °C and 12±0.55 °C, respectively; while the pour point was -3 °C for both. The acid value and cloud point for biodiesels ranged from 0.26-0.43 mg KOH/g, and -12.50-6.10 °C, respectively. The viscosity of oils and biodiesel ranged from 0.02-1.3 P. GC-MS indicated 66.38% of methyl ricinoleate in castor biodiesel and 31.64% of methyl oleate in jatropha biodiesel. The HHV for castor and jatropha biodiesel ranged from 32.37-40.25 MJ/kg.
{"title":"From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes","authors":"D.G. Montes-Núñez, G. Montero-Alpírez, M. A. Coronado-Ortega, J. R. Ayala-Bautista, J.A. León-Valdez, A.M. Vázquez-Espinoza, R. Torres-Ramos, C. García-González","doi":"10.3989/gya.0571211","DOIUrl":"https://doi.org/10.3989/gya.0571211","url":null,"abstract":"The world’s energy matrix can be diversified with biodiesel from castor and jatropha oil. Hence, the objective of this study was to assess a conversion path for the valorization of castor and jatropha seeds. The results showed the maximum extraction of castor oil at 90 °C, 2 rpm, and 6 mm nozzle, achieving a yield of 36.97% and for jatropha oil at 100 °C, 1.5 rpm, and 10 mm nozzle, achieving a yield of 20.11%. The acid value and cloud point of castor and jatropha oil were 0.797 and 23.44 mg KOH/g, 10±1 °C and 12±0.55 °C, respectively; while the pour point was -3 °C for both. The acid value and cloud point for biodiesels ranged from 0.26-0.43 mg KOH/g, and -12.50-6.10 °C, respectively. The viscosity of oils and biodiesel ranged from 0.02-1.3 P. GC-MS indicated 66.38% of methyl ricinoleate in castor biodiesel and 31.64% of methyl oleate in jatropha biodiesel. The HHV for castor and jatropha biodiesel ranged from 32.37-40.25 MJ/kg.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47022450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO2/kg oil) was within acceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at -20.18 °C and crystallized at -3.71 °C. Linoleic acid (51.97%), β-sitosterol (67.56 mg/100 g oil) and γ-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.
{"title":"Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis","authors":"A. Ayduğan, S. Ok, E. Yılmaz","doi":"10.3989/gya.0894211","DOIUrl":"https://doi.org/10.3989/gya.0894211","url":null,"abstract":"Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO2/kg oil) was within acceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at -20.18 °C and crystallized at -3.71 °C. Linoleic acid (51.97%), β-sitosterol (67.56 mg/100 g oil) and γ-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41894017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Izadi, S. Mansouripour, Y. Ramezan, S. Talebzadeh
Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing’s quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p < 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p < 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample.
{"title":"Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?","authors":"A. Izadi, S. Mansouripour, Y. Ramezan, S. Talebzadeh","doi":"10.3989/gya.0435211","DOIUrl":"https://doi.org/10.3989/gya.0435211","url":null,"abstract":"Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing’s quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p < 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p < 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48177972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. G. Pan, E. Yang, J.Y. Xu, Y. Lu, C.X. Yang, Y.D. Zhang, S. Li, B.Q. Liu
Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant. Antioxidant peptides derived from food protein can effectively prevent oil oxidation. Protein hydrolyzation is widely applied for the production of antioxidant peptides in industry, and bioinformatics is employed nowadays to generate the desired peptide sequence. Furthermore, the mechanism of antioxidant peptides in the oil system is still controversial, which limits the further development of antioxidant peptides as food antioxidants. This review introduces the preparation method of antioxidant peptides and their mechanisms as well as applications in the oil. It will help to comprehensively understand the function of antioxidant peptides and promote their development in the oil field.
{"title":"Review on preparation methods, mechanisms and applications for antioxidant peptides in oil","authors":"F. G. Pan, E. Yang, J.Y. Xu, Y. Lu, C.X. Yang, Y.D. Zhang, S. Li, B.Q. Liu","doi":"10.3989/gya.0560211","DOIUrl":"https://doi.org/10.3989/gya.0560211","url":null,"abstract":"Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant. Antioxidant peptides derived from food protein can effectively prevent oil oxidation. Protein hydrolyzation is widely applied for the production of antioxidant peptides in industry, and bioinformatics is employed nowadays to generate the desired peptide sequence. Furthermore, the mechanism of antioxidant peptides in the oil system is still controversial, which limits the further development of antioxidant peptides as food antioxidants. This review introduces the preparation method of antioxidant peptides and their mechanisms as well as applications in the oil. It will help to comprehensively understand the function of antioxidant peptides and promote their development in the oil field.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44036732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Ugbaja, A. Siméon, E. I. Ugwor, S. Rotimi, C. Eromosele, O. Ademuyiwa
Hura crepitans seed oil (HCSO) remains under-utilized, largely due to the scarcity in data regarding its biochemical properties. To investigate the functional and pro-inflammatory responses to HCSO, twenty-four male rats were grouped into four and received compounded diets containing 5%-HCSO; 10%-HCSO; 15%-HCSO; and 15%-AHO (as control) for eight weeks. The functional responses and the expression of pro-inflammatory cytokines and their receptors were appraised. The organ function biomarkers in rats fed with HCSO-supplemented diets were statistically similar to those of control rats, except for uric acid and creatine levels, which were significantly lower in the HCSO-fed groups, and the urea level, which was elevated in all HCSO-fed groups. Also, HCSO significantly downregulated the expression of pro-inflammatory cytokines (TNF-α, IL-1α, IL-1β, and IL-6) and their receptors (IL-1R and IL-6R), when compared to the control group. Our results highlight the reno- and cardio-protective potentials of HCSO, as well as its anti-inflammatory potentials.
{"title":"Biochemical appraisal of the underutilized Hura crepitans seed oil: functional and inflammatory responses in albino rats","authors":"R. Ugbaja, A. Siméon, E. I. Ugwor, S. Rotimi, C. Eromosele, O. Ademuyiwa","doi":"10.3989/gya.0445211","DOIUrl":"https://doi.org/10.3989/gya.0445211","url":null,"abstract":"Hura crepitans seed oil (HCSO) remains under-utilized, largely due to the scarcity in data regarding its biochemical properties. To investigate the functional and pro-inflammatory responses to HCSO, twenty-four male rats were grouped into four and received compounded diets containing 5%-HCSO; 10%-HCSO; 15%-HCSO; and 15%-AHO (as control) for eight weeks. The functional responses and the expression of pro-inflammatory cytokines and their receptors were appraised. The organ function biomarkers in rats fed with HCSO-supplemented diets were statistically similar to those of control rats, except for uric acid and creatine levels, which were significantly lower in the HCSO-fed groups, and the urea level, which was elevated in all HCSO-fed groups. Also, HCSO significantly downregulated the expression of pro-inflammatory cytokines (TNF-α, IL-1α, IL-1β, and IL-6) and their receptors (IL-1R and IL-6R), when compared to the control group. Our results highlight the reno- and cardio-protective potentials of HCSO, as well as its anti-inflammatory potentials.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44878084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Gulsoy, A. Tarhan, E. Izol, B. Dogru Cokran, M. Simsek
Organic farming is a human and environment friendly production system that is based on soil fertility and food safety without using chemical fertilizers and pesticides in production, aiming to re-establish the deteriorated ecological balance as a result of harmful production practices. Organic products attract the interest of consumers as they are strongly perceived as healthier products compared to conventional food. This study aimed to determine the differences in chemical, mineral, and fatty acid characteristics between conventionally and organically cultivated Ferragnes and Ferraduel almond cultivars. When conventional and organic almonds were evaluated in terms of fatty acids, proximate compositions, and minerals, crude oil and Mg were statistically insignificant, while Cu was significant (P < 0.05) and all others were quite significant (P < 0.001). Total sugar was higher in organic samples compared to conventional samples in both cultivars. The crude oil and linoleic acid (12.93% for Ferragnes and 14.99% for Ferraduel) were higher in conventional samples but oleic acid (78.9% for Ferragnes and 81.08% for Ferraduel) was higher in organic samples. In addition, organic samples contained higher Mg and Fe but lower P, K, Ca, Na, Zn, Mn and Cu when compared with conventional samples. The results indicate that conventionally cultivated almonds present higher mineral content and lower fatty acid value compared to organically cultivated almonds.
{"title":"A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey","authors":"E. Gulsoy, A. Tarhan, E. Izol, B. Dogru Cokran, M. Simsek","doi":"10.3989/gya.0679211","DOIUrl":"https://doi.org/10.3989/gya.0679211","url":null,"abstract":"Organic farming is a human and environment friendly production system that is based on soil fertility and food safety without using chemical fertilizers and pesticides in production, aiming to re-establish the deteriorated ecological balance as a result of harmful production practices. Organic products attract the interest of consumers as they are strongly perceived as healthier products compared to conventional food. This study aimed to determine the differences in chemical, mineral, and fatty acid characteristics between conventionally and organically cultivated Ferragnes and Ferraduel almond cultivars. When conventional and organic almonds were evaluated in terms of fatty acids, proximate compositions, and minerals, crude oil and Mg were statistically insignificant, while Cu was significant (P < 0.05) and all others were quite significant (P < 0.001). Total sugar was higher in organic samples compared to conventional samples in both cultivars. The crude oil and linoleic acid (12.93% for Ferragnes and 14.99% for Ferraduel) were higher in conventional samples but oleic acid (78.9% for Ferragnes and 81.08% for Ferraduel) was higher in organic samples. In addition, organic samples contained higher Mg and Fe but lower P, K, Ca, Na, Zn, Mn and Cu when compared with conventional samples. The results indicate that conventionally cultivated almonds present higher mineral content and lower fatty acid value compared to organically cultivated almonds.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42967999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Aydoğan-Coşkun, M. Ercan, M. Akbulut, H. Çoklar, M. Seymen, D. Yavuz, E. S. Kurtar, N. Yavuz, S. Süheri, Ö. Türkmen
This study aimed to investigate the effects of grafting on the fatty acid profile and some physicochemical properties of watermelon seed and seed oil. The ‘Crimson Tide’ cultivar was used as the scion while two wild watermelon (Citrullus lanatus var. citroides (A1 and A2)), one Lagenaria siceraria (A3) and one Cucurbita maxima Duchesne x Cucurbita moschata Duchesne (A4) were used as rootstocks. The use of rootstock significantly influenced the fatty acid profile and the physical parameters of seeds and seed oils. The highest linoleic acid ratio was found in the seed oil from A1 and A2, the oil from A3 had the highest oleic acid ratio. The results showed that the content and acid value in seed oils were improved, and that total phenolic compounds and antioxidant activity of both seed and oil were decreased by grafting. Wild rootstocks can be used in watermelon cultivation to obtain a watermelon seed which is rich in linoleic acid.
本研究旨在研究嫁接对西瓜籽和籽油的脂肪酸组成和某些理化性质的影响。“深红潮”品种被用作接穗，而两个野生西瓜（Citrullus lanatus var.citroides（A1和A2））、一个Lagenaria siceraria（A3）和一个Cucurbita maxima Duchesne x Cucurbitta moschata Duchesne（A4）被用作砧木。砧木的使用显著影响了种子和籽油的脂肪酸分布以及物理参数。A1和A2的种子油中亚油酸比例最高，A3的种子油油酸比例最高。结果表明，嫁接提高了种子油的含量和酸值，降低了种子和油的总酚类化合物和抗氧化活性。野生砧木可用于西瓜栽培，获得富含亚油酸的西瓜籽。
{"title":"Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil","authors":"B. Aydoğan-Coşkun, M. Ercan, M. Akbulut, H. Çoklar, M. Seymen, D. Yavuz, E. S. Kurtar, N. Yavuz, S. Süheri, Ö. Türkmen","doi":"10.3989/gya.0784211","DOIUrl":"https://doi.org/10.3989/gya.0784211","url":null,"abstract":"This study aimed to investigate the effects of grafting on the fatty acid profile and some physicochemical properties of watermelon seed and seed oil. The ‘Crimson Tide’ cultivar was used as the scion while two wild watermelon (Citrullus lanatus var. citroides (A1 and A2)), one Lagenaria siceraria (A3) and one Cucurbita maxima Duchesne x Cucurbita moschata Duchesne (A4) were used as rootstocks. The use of rootstock significantly influenced the fatty acid profile and the physical parameters of seeds and seed oils. The highest linoleic acid ratio was found in the seed oil from A1 and A2, the oil from A3 had the highest oleic acid ratio. The results showed that the content and acid value in seed oils were improved, and that total phenolic compounds and antioxidant activity of both seed and oil were decreased by grafting. Wild rootstocks can be used in watermelon cultivation to obtain a watermelon seed which is rich in linoleic acid.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47270468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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