Chemical composition and profile characteristics of Osage orange Maclura pomifera (Rafin.) Schneider seed and seed oil

Fatnassi, Saloua; Nehdi, Imededdine Arbi; Zarrouk, H.

doi:10.1016/j.indcrop.2008.04.013

Cited by 67 publications

(33 citation statements)

References 17 publications

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“…Thus, the GMF may be used in the formulation of sunscreens that provide protection against UV-C radiation (Fatnassi et al, 2009). GMF exhibited low-intensity absorbance (0.4-0.65) in the 400-440 nm range (412 and 432 nm), indicative of the corresponding carotenoid pigments, which explains the yellow color of the Saudi Aradi GMF.…”

Section: Uv/visible Spectrophotometry Of the Gmfmentioning

confidence: 99%

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

Sbihi¹,

Nehdi²,

Tan³

et al. 2015

Grasas y Aceites

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SUMMARY:Goat milk is the second most prevalent edible milk in Saudi Arabia and is one of the most prominently produced milks in the world. Few studies have focused on the physicochemical properties of goat milk fat (GMF). Samples of Saudi Aradi goat milk were obtained during the spring dairy season to determine the physicochemical characteristics and fatty acid composition of the GMF. The physicochemical properties of Saudi Aradi GMF were as follows: iodine value, 23.2 g of I 2 ·100 g −1 of fat; saponification value, 213.2 mg KOH·g −1 of fat; refractive index (25 °C), 1.4583; unsaponifiable matter, 0.54%; acidity, 0.52%; and peroxide value, 2.07 meq O 2 ·kg −1 of fat. α-Tocopherol was the major tocol (70.9%), followed by β-tocopherol (22.02%). GMF had significant contents of polyunsaturated fatty acid (FA) (6.16%), conjugated linolenic acid (0.36%), saturated FA (67.04%) and branched FA (1.98%). The thermal profiles of the Saudi Aradi GMF samples were examined using a thermal gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Saudi Aradi GMF showed some absorbance in the UV-C range. This study demonstrated that the milk fat from the Saudi goat has physically and chemically favorable properties, as well as good nutritional properties, as a source of essential fatty acids and fat-soluble vitamin E. KEYWORDS: Fatty acids; Goat milk fat; Physicochemical properties; Thermal analysisRESUMEN: Características y composición en ácidos grasos de la grasa láctea de cabras de Arabia Saudí. La leche de cabra es la segunda leche comestible predominante en Arabia Saudí y es una de las leches de mayor producción en el mundo. Pocos estudios se han centrado en las propiedades físico-químicas de la grasa de leche de cabra (GLC). Muestras de leche de cabra Arabia Saudí fueron obtenidas durante la temporada de mayor producción lechera, durante la primavera, y se determinaron sus características físico-químicas y la composición de ácidos grasos de la GLC. Las propiedades fisicoquímicas determinadas de la GLC de Arabia Aradi fueron las siguientes: índice de yodo, 23,2 g de I 2 ·100 g −1 de grasa; índice de saponificación: 213,2 mg de KOH·g −1 de grasa; índice de refracción a 25 °C: 1.4583; insaponificable: 0,54%; acidez: 0,52%; y el índice de peróxidos, 2,07 meq O 2 ·kg −1 de grasa. α-tocoferol fue el principal tocol (70,9%), seguido de β-tocoferol (22,02%). La GLC tiene un contenido significativo de ácidos grasos poliinsaturados (FA) (6,16%), ácido linoleico conjugado (0,36%), ácidos grasos saturados (67,04%) y ácidos grasos ramificados (1,98%). Los perfiles térmicos de las muestras de GLC de Arabia Aradi fueron examinados utilizando análisis térmico gravimétrico (ATG) y calorimetría diferencial de barrido (CDB). La GLC de Arabia Aradi mostró cierta absorbancia en el rango UV-C. Este estudio demostró que la grasa de la leche de la cabra de Arabia tiene propiedades física y químicamente favorables, así como buenas propiedades nutricionales, como fuente de ácidos grasos esenciales y vitamina E liposoluble.

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Section: Uv/visible Spectrophotometry Of the Gmfmentioning

confidence: 99%

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

Sbihi¹,

Nehdi²,

Tan³

et al. 2015

Grasas y Aceites

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“…In addition, 2038.1 and 2506.6 mg/kg total sterols with a majority of b-sitosterol, campesterol and D5-avenasterol were reported (Matthaus and Özcan, 2012). Another study (Saloua et al, 2009) reported orange seed oil properties in more detail. The reported physicochemical properties were: the saponification number of 174.57; the iodine value of 141.43 g I/100 g oil; the p-anisidine value of 1.86; the peroxide value of 2.33 meqO 2 /kg; the acid value of 0.66 mg KOH/g oil; the carotenoid content of 0.59 mg/100 g oil; the chlorophyll content of 0.02 mg/100 g oil and the refractive index of 1.45.…”

Section: Introductionmentioning

confidence: 99%

“…There are some studies in the literature reporting the main composition of orange seeds (El-Adawy et al, 1999a, El-Adawy et al, 1999bSaloua et al, 2009;Russo et al, 2015) in addition to the other components of orange processing waste like pulp and peels. Specifically, some studies exist in the literature indicating the oil content, oil composition and main oil properties of citrus seeds including orange seeds (Abdel-Rahman, 1980;Habib et al, 1986;Lazos and Servos, 1988;El-Adawy et al, 1999a;Saidani et al, 2004;Malacrida et al, 2012;Matthaus and Özcan, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93-62.99%. After cold pressing, 13.57-17.97% oil remained in the meal together with 20.68-25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, b-sitosterol was dominant (around 77-78%). Likewise, the a-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.KEYWORDS: Cold pressing; Composition; Oil; Orange seed; Quality; Thermal property RESUMEN: Efectos del tostado en microondas sobre el rendimiento y la composición de aceites de semillas de naranja prensados en frío. El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93-62,99%. Después de prensado en frío, 13,57-17,97% del aceite permanece en las harinas junto con 20,68-25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósi-tos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el b-sitosterol fue el predominante (77-78%). Los contenidos de a-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias...

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“…Ixtaina et al (2011) studied chia seed oils (Salvia hispanica L.), from Guatemala and Argentina, and found acidity levels of 0.7 and 0.91 mg KOH/g when the oil was extracted by pressing and 1.64 and 2.05 mg KOH/g oil extracted by the solvent, respectively. When studying seed oil, osage orange (Maclura pomifera), Saloua et al (2009) …”

Section: Resultsmentioning

confidence: 99%

Physico-chemical Characterization of Seed Oils Extracted from Oranges (Citrus sinensis)

Aranha

Jorge

2013

FSTR

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This study aimed to characterize the seeds of oranges, varieties Hamlin, Natal, Pera-rio and Valencia, on the composition and physico-chemical properties of its oil through the determination of free fatty acids, peroxide value, refraction, iodine value, saponification value, unsaponifiable matter, oxidative stability and fatty acid profile. The results were submitted to analysis of variance and differences between the average results were tested at 5% probability by Tukey test. The orange seed oils showed high levels of lipids, about 40%, and showed a low degree of degradation, when analyzing the free fatty acids and peroxide value. It was found through the fatty acid profile and refraction and iodine indexes seed oil, Pera-rio orange was the most unsaturated. The seed oil, Valencia orange had a higher oxidative stability in Rancimat at 100℃.

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Chemical composition and profile characteristics of Osage orange Maclura pomifera (Rafin.) Schneider seed and seed oil

Cited by 67 publications

References 17 publications

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Physico-chemical Characterization of Seed Oils Extracted from Oranges (Citrus sinensis)

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