Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils

Feng, Shiling; Xu, Xiaoyan; Tao, Shengyong; Chen, Tao; Zhou, Lijun; Huang, Yan; Yuan, Ming; Ding, Chunbang

doi:10.1016/j.fochx.2022.100341

Cited by 14 publications

(6 citation statements)

References 45 publications

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“…On average, NF-HO was characterized by a higher amount of squalene than F-HO (respectively, 401.74 mg/kg and 117.71 mg/kg, p < 0.05) (Figure 5c). Little and recent literature [93][94][95] has addressed the squalene in the hempseed oil, reporting levels of this antioxidant not comparable to those found in this study (Table 4), because of the influence of genetic, environmental, and agronomic factors [96]. Additionally, oil refining, if present, significantly reduced the content of such phytochemicals in vegetable oils [97].…”

Section: Squalenecontrasting

confidence: 57%

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

et al. 2023

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Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a “protective role” toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.

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Section: Squalenecontrasting

confidence: 57%

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

et al. 2023

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“…The composition of fatty acids has a significant impact on mammalian health. For example, some saturated fatty acids (SFAs) have been reported to exhibit deleterious effects, while the intake of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) reduced the risk of cardiovascular and other metabolic diseases, thereby improving one’s lifespan [ 37 ]. Therefore, lipid composition is critical for evaluating the quality of wild, edible plants.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Composition and Antioxidant Activity of Gonostegia hirta: An Underexploited, Potentially Edible, Wild Plant

Chen

Bao-cheng

et al. 2023

Plants

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Wild, edible plants have received increasing attention as an important complement to cultivate vegetables, as they represent an easily accessible source of nutrients, mineral elements, and antioxidants. In this study, the tender stems and leaves of Gonostegia hirta, an edible species for which only scarce data are available in the literature, are thoroughly evaluated for their nutritional profile, chemical characterization, and antioxidant activity. Being considered as an underexploited, potentially edible plant, the nutritional composition of Gonostegia hirta was identified, and several beneficial compounds were highlighted: sugars, potassium, calcium, organic acids, fatty acids, phenolics, and flavonoids. A total of 418 compounds were identified by metabolomic analysis, including phenolic acids, flavonoids, amino acids, lipids, organic acids, terpenoids, alkaloids, nucleotides, tannins, lignans, and coumarin. The plant sample was found to have good antioxidant capacities, presented by DPPH, FRAP, ABTS+, hydroxyl radical scavenging capacity, and its resistance to the superoxide anion radical test. In general, Gonostegia hirta has a good nutritional and phytochemical composition. The health benefits of Gonostegia hirta as a vegetable and herbal medicine is important for both a modern diet and use in medication.

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“…In general, the content of squalene in vegetable oil is generally 2-300 mg/100 g. Olive oil had the highest level of squalene, especially virgin olive oil, squalene content up to 153.4-747.4 mg/100 g [30]. Apart from olive oil, other important plant sources of squalene include rice bran oil (318.9 mg/100 g), corn oil (256.8 mg/100 g) and pumpkin seed oil (198.0 mg/100 g) [31,32]. In crude sunflower oil, squalene content is typically between 15.0 and 20.0 mg/100 g, though higher levels of up to 27.1 mg/ 100 g have been reported [22], whereas evening primrose oil was found to be free from squalene.…”

Section: Squalenementioning

confidence: 99%

“…Intake of EVOO can effectively prevent crucial neurodegenerative conditions (aging and alcohol-related brain disorders) and neuromuscular disorders [121]. The beneficial effects of epigallocatechin gallate (EGCG), epicatechin, resveratrol, and quercetin supplements were reported in clinical trials; as an example, quercetin supplements are now commercially available in Europe and the U.S. with many health-promotion functions [32,122].…”

Section: Other Health Benefitsmentioning

confidence: 99%

The Chemical Composition and Health-Promoting Benefits of Vegetable Oils—A Review

Tian,

Bai,

Tian

et al. 2023

Molecules

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With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public’s nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.

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Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils

Cited by 14 publications

References 45 publications

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

Nutritional Composition and Antioxidant Activity of Gonostegia hirta: An Underexploited, Potentially Edible, Wild Plant

The Chemical Composition and Health-Promoting Benefits of Vegetable Oils—A Review

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