Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

Abstract

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.

Lc-MS/MS and Gc-MS Profiling and the Antioxidant Activity of Carissa Carandas Linn. Fruit Extracts

“…Organic acids like oxalic acid, maleic acid, citric acid, tartaric acid, malic acid, ascorbic acid, shikimic acid, and fumaric acid are present in the examined fruit. The aqueous extract of the green variety showed higher levels of malic and citric acid when compared with the pink and sweet varieties of C. carandas [35,36]. Evidence suggests that organic acids such as malic or citric acids act as antioxidants and esters, with an increasing number of commercial applications as organic compounds [37].…”

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

“…cremoris. All kinds of cheeses were produced according to the standard protocol of cheddar cheese production and were ripened at 6-8 • C for the duration of 90 days and analyzed at pre-set intervals of 0, 45, and 90 days [14].…”

“…Safflower is produced in several countries of the world; it has already been used for a large number of food and medicinal applications. In comparison to all dietary lipids, it possesses the highest concentration of LA 85% fatty acid [14]. Safflower oil has a pale yellow color with an almost bland flavor and its suitability as a substrate for the conversion of LA to CLA in cheddar cheese needs to be explored.…”

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

“…In addition, chia seed oil (CSO) contains large amounts of alpha-linolenic acid (ALA) and linoleic acid. CSO is a rich source of natural antioxidants like various types of tocopherols, bioactive or polyphenol compounds, and phytonutrients . On the other hand, fish oil (FO) (Labeo rohita) is obtained from fish fillet, which has been recognized as a good source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents.…”

“…CSO is a rich source of natural antioxidants like various types of tocopherols, bioactive or polyphenol compounds, and phytonutrients. 7 On the other hand, fish oil (FO) ( Labeo rohita ) is obtained from fish fillet, which has been recognized as a good source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. Many studies have shown that fish fillets contain up to 30% oil, including EPA (18%) and DHA (12%), respectively.…”