Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species

Abstract

The oil content and fatty acids, unsaponifiable composition and antioxidant activities of the seed oil from three Malvaceae species (Malva sylvestris L., Malva sylvestris L. var. mauritiana and Althaea officinalis L.) from Serbia were determined. The oil yields from the seeds varied from 7.18 to 9.60%. The main fatty acids of the seed oils were linoleic acid (44.14-54.49%), oleic acid (13.00-16.99%) and palmitic acid (11.45-24.29%). A small amount of cyclopropenoid acids, up to 1.85% was also established. The predominant sterol in all seed oils was β-sitosterol (11.51-17.34 mg/g of oil). The antioxidant potential of all the investigated seed oils was evaluated by radical scavenging activity using 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay

Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

“…The results were expressed as mg catechin equivalent (CE) per g of extract. The capacity to scavenge the DPPH free radical was monitored according to the method described by [19], and slightly modified [22]. Several concentrations of n-hexane and chloroform/methanol HS extracts diluted with toluene (0.4 mL) were mixed with 1.6 mL of toluene solution containing DPPH radicals (1 × 10 −4 mol/L).…”

Malva species: Insights on its chemical composition towards pharmacological applications

“…mauritiana (EC 50 = 28.97 mg/ml was two times stronger than M. sylvestris seed oil. Because both had fairly the same composition of fatty acids and sterols, the antioxidant activity may have been associated with some phenolic compounds and tocopherols (Tešević et al, ). Other studies were also performed to assess the antioxidant activity of M. sylvestris polysaccharides (MSP) besides to consider phenolic compounds.…”

Malva: Food, Medicine and Chemistry

“…The antioxidant of the oil was determined by DPPH assay. 290 Ethanolic extract (plant parts not indicated) was tested fot antioxidant activity (DPPH) and partitioned with other solvents. Total content of the following compound families was determined: free monosaccharides (none), saponins, tannins (very low), terpenoids (very low), flavonoids and alkaloids.…”