In vitro antioxidant study of vegetable oils containing conjugated linolenic acid isomers

Saha, Siddhartha Sankar; Patra, Maumita; Ghosh, Mahua

doi:10.1016/j.lwt.2011.11.008

Cited by 29 publications

(18 citation statements)

References 29 publications

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“…The differences in the effectiveness of these oils are assigned to their antagonistic cis‐transmolecular arrangement of the CLnA. α‐EA is more effective than PA due to its high trans content (Saha and others ). Jing and others () studied the composition of fatty acids form the oil of the seeds of T. kirilowii Maxim from 4 different geographical locations and concluded that the T. kirilowii seeds were especially rich in PA, and their contents were not influenced by geographical location; the minute variations in some proximate compositions may be caused by ecological, temperature, climate, technical, and cultural conditions.…”

Section: Occurrence/sourcesmentioning

confidence: 99%

Health Benefits of Punicic Acid: A Review

Pamisetty

Venkataramanamma

Singh

et al. 2015

Comp Rev Food Sci Food Safe

125

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Punicic acid (PA) is a polyunsaturated fatty acid (18:3 n-5), which is classified as a conjugated linolenic acid. PA is also referred as a "super CLnA" whose effect is even more potent than that of an ordinary CLnA. It is found mainly in the seeds of pomegranate fruit (Punica granatum) and Trichoxanthes kirilowii and some other minor sources. It possesses a wide array of biological properties including antidiabetic, antiobesity, antiproliferative, and anticarcinogenic activity against various forms of cancer. In spite of this, PA has not been explored as a nutraceutical or as an ingredient of food products which can be aimed at specific consumer target groups. This review details the various health-beneficial properties of PA and explores the possibilities of its utilization as an active ingredient in various food products.

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Section: Occurrence/sourcesmentioning

confidence: 99%

Health Benefits of Punicic Acid: A Review

Pamisetty

Venkataramanamma

Singh

et al. 2015

Comp Rev Food Sci Food Safe

125

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“…Pomegranates (Punica granatum L.) and bitter gourds (Momordica charantia L.) are cultivated throughout the world, in particular, in the Mediterranean areas (Lucci et al, 2015;Saha et al, 2012). Recent studies have found that pomegranate seed oil (PSD) and bitter gourd seed oil (BSD) consist of 65%-80% punicic acid (PA; C18:3-9c,11t,13c) (Aruna et al, 2016;Parashar et al, 2010;Arora & Chaudhary, 2012) and 30%-60% α-eleostearic acid (EA; C18:3-9c,11t,13t) (Aruna et al, 2016;Saha et al, 2012;Khoddami et al, 2014), respectively, with both oils comprising amounts of the CLnAs. Structurally, PA and EA are long-chain PUFAs (ω-5).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and the antioxidant capacities of seed oils from pomegranate (Punica granatum L.) and bitter gourd (Momordica charantia L.)

et al. 2019

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Pomegranate and bitter gourd are two of the few edible fruits that contain conjugated α-linolenic acids (CLnAs) in their seeds. The CLnAs have been associated with many effects that are beneficial to health, such as antioxidant and anti-inflammatory properties. Samples of cold-pressed oils from pomegranate and bitter gourd seeds were evaluated for their phytochemical compositions (fatty acids, tocopherols and phytosterols), their qualities and their stability parameters. The in vitro antioxidant capacities of these oils were evaluated by β-carotene bleaching, DPPH• scavenging, oxygen radical absorbance capacity (DRAC) and ABTS• scavenging assays. Several differences in the compositions of the fatty acids, the bioactive compounds and the antioxidant capacities were observed for the two seed oils (pomegranate and bitter gourd) when they were assessed. The highest contents for the phytochemicals (conjugated α-linolenic acids, β-sitosterols, γ-tocopherols) and the in vitro antioxidant capacities were found in the pomegranate seed oil, when using both the DPPH• and ABTS• methods. These results have indicated that seed oils with bioactivity properties can be a challenge for more research, in order to address absorption, health benefits and technological applications.

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“…Thus, animal diet supplementation with oil seeds, recognised to contain CLnA isomers, is an alternative to improve the concentration of these conjugated fatty acids in human diet. Tung oil, derived from tung (Aleurites fordii) seeds, is recognised for providing the CLnA isomers, especially eleostearic acid [α-ESA: 18:3c9, t11, t13 (60-80 %) and β-ESA: 18:3t9, t11, t13] [17,18], and it has been recently introduced in fish diet supplementation [19].…”

Section: Introductionmentioning

confidence: 99%

Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E

Carbonera

Montanher

Figueiredo

et al. 2016

J Americ Oil Chem Soc

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Since the nutritional value of farm‐raised fish fillets is directly related to the diet provided, we supplemented the diet of Tilapia (Oreochromis niloticus) with a blend of chia (Salvia hispanica L.) oil, tung (Aleurites fordii) oil, and conjugated linoleic acid (CLA) to evaluate the effects on the fatty acid composition. Vitamin E was also added to the diet to improve the antioxidant capacity of tilapia fillets. We observed an increase in α‐linolenic acid content (from 6.56 to 19.03 mg g−1 of total lipids), as well as the incorporation of CLA and conjugated linolenic acid (CLnA) isomers in the fillets. The addition of vitamin E resulted in the antioxidant capacity improvement of the fillets and higher values were found after 15 feeding days (39.25 µmol TE g−1 in the Ferric Reducing Ability Power assay). Supplementation proved to be an excellent tool to improve the nutritional value of fish fillets.

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In vitro antioxidant study of vegetable oils containing conjugated linolenic acid isomers

Cited by 29 publications

References 29 publications

Health Benefits of Punicic Acid: A Review

Health Benefits of Punicic Acid: A Review

Bioactive compounds and the antioxidant capacities of seed oils from pomegranate (Punica granatum L.) and bitter gourd (Momordica charantia L.)

Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E

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