Chromatographic analysis of minor constituents in vegetable oils

Cert, Arturo; Moreda, Wenceslao; Pérez‐Camino, María del Carmen

doi:10.1016/s0021-9673(00)00389-7

Cited by 263 publications

(178 citation statements)

References 114 publications

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“…SVOs have a chemical composition that corresponds in most cases to a mixture of 95% triglycerides and 5% free fatty acids, sterols, waxes and various impurities [34][35][36][37]. The quality of SVO for fuel use is strongly influenced by both the quality of the feedstock and the processing conditions, which need to be carefully managed to obtain high quality fuel.…”

Section: Straight Vegetable Oil Production Processesmentioning

confidence: 99%

Characteristics of vegetable oils for use as fuel in stationary diesel engines—Towards specifications for a standard in West Africa

Blin¹,

Brunschwig²,

Chapuis³

et al. 2013

Renewable and Sustainable Energy Reviews

117

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Section: Straight Vegetable Oil Production Processesmentioning

confidence: 99%

Characteristics of vegetable oils for use as fuel in stationary diesel engines—Towards specifications for a standard in West Africa

Blin¹,

Brunschwig²,

Chapuis³

et al. 2013

Renewable and Sustainable Energy Reviews

117

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“…35 Os cromatogramas obtidos para os óleos (Figura 4) mostram que a composição dos isômeros variou bastante de acordo com a espécie vegetal da qual o óleo é originado, o que está de acordo com informações de Cert et al. 36 Apesar da identificação ter sido comprovada pela injeção da mistura de padrões no mesmo dia (tempos de retenção dos analitos identificados nos óleos vegetais coincidentes aos dos padrões), o tempo de retenção dos isômeros nos óleos vegetais mostrou-se diferente daqueles observados nos demais alimentos, devido…”

Section: Análise Qualitativa Da Vitamina Eunclassified

Tocoferois e tocotrienois em óleos vegetais e ovos

Guinaz¹,

Milagres²,

Pinheiro-Sant’Ana³

et al. 2009

Quím. Nova

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Recebido em 7/11/08; aceito em 8/5/09; publicado na web em 6/10/09 TOCOPHEROLS AND TOCOTRIENOLS IN VEGETABLE OILS AND EGGS. The distribution and content of vitamin E isomers was investigated in vegetable oils and raw and cooked egg yolk in commercial restaurants. The analysis of the eight vitamin E isomers was carried out by High Performance Liquid Chromatography (HPLC) with fluorescence detection. The tocopherol and tocotrienol composition of foods varied considerably. Tocopherols were detected in greater quantity and frequency. The α-tocopherol predominated in egg yolks and olive oil while γ-tocopherol was found in high quantities in soybean and canola oils. Cooking did not cause major losses for most of the vitamin E isomers in egg yolks.Keywords: vitamin E; edible oils; HPLC. INTRODUÇÃOO termo genérico "vitamina E" é utilizado para designar oito diferentes compostos, nomeados α-, β-, γ-e δ-(alfa, beta, gama e delta) tocoferois e tocotrienois. [1][2][3] Tanto tocoferois como tocotrienois ocorrem em uma variedade de isômeros que diferem na estrutura de acordo com o número e a localização de grupos substituintes no anel cromanol.1,4 (Figura 1).A molécula tocol exibe isomerismo óptico atribuído aos três átomos de carbono assimétricos nas posições 2, 4' e 8', totalizando oito formas esteroisoméricas possíveis. O sistema RS de configuração assimétrica é usado para especificar a quiralidade dos compostos da vitamina E, de acordo com as normas da IUPAC. 5Tocoferois e tocotrienois são encontrados em proporções variáveis em plantas, sendo que as fontes principais são óleos vegetais, germe de trigo, sementes oleaginosas, vegetais folhosos verde-escuros e alimentos de origem animal, principalmente gema de ovo e fígado. 4,6,7 Os isômeros mais abundantes nesses alimentos são o γ-e o α-tocoferol. 8 Atualmente, não se pode desconsiderar a utilização de alimentos enriquecidos e fortificados, como fontes ricas em vitamina E.A vitamina E tem sido extensivamente estudada em diversas áreas do conhecimento, uma vez que desempenha papeis especialmente importantes na reprodução normal e em mecanismos antioxidantes de tecidos animais e vegetais.9 Embora a deficiência não represente um problema de significância nutricional, a ingestão de vitamina E tem despertado interesse e preocupação principalmente nesta última década, uma vez que compõe juntamente com a vitamina C, β-caroteno, selênio e flavonoides, o grupo denominado antioxidantes alimentares. Este grupo tem sido frequentemente associado à prevenção de doenças neurodegenerativas, aterosclerose, inflamação crônica, câncer e envelhecimento precoce. 10Entre os compostos da vitamina E, o α-tocoferol é apontado como sendo o mais potente em sua ação antioxidante.11 No entanto, alguns trabalhos indicam que outros isômeros como γ-e δ-tocoferol são melhores antioxidantes.12-14 Essas controvérsias podem ocorrer devido a diferenças entre os métodos testados, os substratos utilizados, o nível de oxidação empregado e as metodologias empregadas para monitoramento da oxidação.13,14 Além disso,...

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“…The results for sterols analysis are quite different from other oils as Z. mauritina L. seed oil showed the presence of stigmasterol in signifi cant amounts while other vegetable oils normally contain sitosterol as a major sterol [Phillips et al, 2002]. The composition of unsaponifi able fraction resembles olive oil in hydrocarbon content which is also rich in squalene [Cert et al, 2000]. The oil seed is also unique due to the presence of γ-tocopherol only, while other oils commonly contain α-tocopherol as a major tocopherol.…”

Section: Analysis Of Unsaponifi Ed Fraction Of Seed Oil By Gc-msmentioning

confidence: 98%

Phenolic Compounds and Seed Oil Composition of Ziziphus mauritiana L. Fruit

Memon¹,

Memon²,

Luthria³

et al. 2012

Pol. J. Food Nutr. Sci.

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Ber is a tropical fruit which grows from the tree species, Ziziphus mauritiana Lamk. The pericarp of this fruit is consumed either fresh or dried while its seeds are usually discarded as waste. The present study evaluates the antioxidant activity and phenolic content of the fruit. The edible portion of the fruit was extracted with 60% aqueous methanol by sonication and then assayed for total phenolic content, antioxidant activity, and individual phenolic compounds by HPLC‐DAD. The total phenolic content of the fruit was found to be 1.28 ¡Ó 0 .01 g/100g gallic acid equivalent, with an antioxidant activity of 50.40 ¡Ó 2 .04ƒÝmol/100g. Hydroxybenzoic acid, vanillin, ortho‐ and para‐coumaric acid, epicatechin, querectin, and naringenin were identified by matching retention time and UV spectra with those of commercial reference standards. Comparison and optimization of extraction and base hydrolysis techniques revealed that sample preparation plays a significant role in quantification of phenolic phytochemicals extracted from the Ber samples. The seed of Z. mauritiana L. contained 38% oil that is rich in unsaturated fat (7‐octadecenoic acid) with ƒ×‐tocopherol and stigmasterol as value‐added compounds. This research was supported by the Agriculture Research Service, USDA and the Higher Education Commission, Pakistan. Grant Funding Source: USDA and Higher Education Commission

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Chromatographic analysis of minor constituents in vegetable oils

Cited by 263 publications

References 114 publications

Characteristics of vegetable oils for use as fuel in stationary diesel engines—Towards specifications for a standard in West Africa

Characteristics of vegetable oils for use as fuel in stationary diesel engines—Towards specifications for a standard in West Africa

Tocoferois e tocotrienois em óleos vegetais e ovos

Phenolic Compounds and Seed Oil Composition of Ziziphus mauritiana L. Fruit

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