Minor Components in Edible Oil

Chong, Wai-Ting; Lee, Yee Ying; Tang, Teck‐Kim; Phuah, Eng‐Tong

doi:10.1007/978-981-16-5113-7_5

Cited by 3 publications

(4 citation statements)

References 228 publications

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“…Due to its richness in unsaponifiable lipids, peach oil has the potential for application in the industry. Currently, there is an extensive demand of these valuable compounds in food and pharmaceutical industries and it is important to optimize their recovery 7,28) .…”

Section: Total Unsaponifiable Lipid Contentmentioning

confidence: 99%

“…Currently, the focus of the food industry is to recover and exploited the valuable by-products from agricultural waste biomass 6) .Triacylglycerols are the major components of vegetable oils (95-98％) , while phospholipids, phenolic compounds and unsaponifiable lipids such as sterols, tocochromanols and n-alkanes are the minor components. Other than health benefits, the minor constituents of vegetable oils determine the quality of the oil and provide a valuable marker for oil authentication 7,8) . The n-alkane profile could be used to distinguish between different vegetable oils and recent method has been developed for the determination of these minor compounds 9) .…”

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confidence: 99%

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Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of <i>Prunus persica</i> Kernel Oil

Landolsi,

Salem-Berrabah,

Feki

et al. 2024

J. Oleo Sci.

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for edible and other industrial applications 5) . In fact, growing population of the world leads to the higher demand for edible oils which required introduction of alternative unconventional sources of vegetables oils 1) . Currently, the focus of the food industry is to recover and exploited the valuable by-products from agricultural waste biomass 6) .Triacylglycerols are the major components of vegetable oils (95-98％) , while phospholipids, phenolic compounds and unsaponifiable lipids such as sterols, tocochromanols and n-alkanes are the minor components. Other than health benefits, the minor constituents of vegetable oils determine the quality of the oil and provide a valuable marker for oil authentication 7,8) . The n-alkane profile could be used to distinguish between different vegetable oils and recent method has been developed for the determination of these minor compounds 9) . Therefore, the n-alkane com-Abstract: Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O'Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its n-alkane profile was characterized by the predominance of tetracosane n-C24 (47.24%) followed by tricosane n-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 μmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances.

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Section: Total Unsaponifiable Lipid Contentmentioning

confidence: 99%

mentioning

confidence: 99%

Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of <i>Prunus persica</i> Kernel Oil

Landolsi,

Salem-Berrabah,

Feki

et al. 2024

J. Oleo Sci.

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“…Some foods have specific sterol species e.g., spinasterol and Δ 5 -avenasterol in spinach ( Spinacia oleracea ) and oats ( Avena L.), respectively. Brassicasterol (from genus Brassica in e.g., rapeseed oil) is also to be considered in certain oils and their quality assessment [ 136 ]. Finally, while cholesterol is usually a minor constituent of the sterol fraction in plants, it can be substantial in certain families e.g., Solanaceae (potato and tomato as the main edible examples) [ 137 ].…”

Section: Dietary Sources and Daily Intakementioning

confidence: 99%

Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production

Evtyugin,

Evtuguin,

Casal

et al. 2023

Molecules

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Plant sterols (PS) are cholesterol-like terpenoids widely spread in the kingdom Plantae. Being the target of extensive research for more than a century, PS have topped with evidence of having beneficial effects in healthy subjects and applications in food, cosmetic and pharmaceutical industries. However, many gaps in several fields of PS’s research still hinder their widespread practical applications. In fact, many of the mechanisms associated with PS supplementation and their health benefits are still not fully elucidated. Furthermore, compared to cholesterol data, many complex PS chemical structures still need to be fully characterized, especially in oxidized PS. On the other hand, PS molecules have also been the focus of structural modifications for applications in diverse areas, including not only the above-mentioned but also in e.g., drug delivery systems or alternative matrixes for functional foods and fats. All the identified drawbacks are also superimposed by the need of new PS sources and technologies for their isolation and purification, taking into account increased environmental and sustainability concerns. Accordingly, current and future trends in PS research warrant discussion.

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“…Although vegetable oil is recognized as healthier than animal fats due to its high degree of unsaturation in fatty acids, the major component in both animal fats and vegetable oil is still triglycerides (TAGs). Moreover, a rich variety of minor components like tocopherols, phytosterols and polyphenols are available in vegetable oils, which are rarely found in animal fats [6]. These endogenous natural compounds not only play a pivotal role in preventing oxidative deterioration in lipids, but can also act as surfactants for enhancing the dissolution of more polar compounds in oils [7].…”

Section: Introductionmentioning

confidence: 99%

Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili

Zheng,

Wu,

Wang

et al. 2024

Foods

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Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.

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Minor Components in Edible Oil

Cited by 3 publications

References 228 publications

Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of <i>Prunus persica</i> Kernel Oil

Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of <i>Prunus persica</i> Kernel Oil

Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production

Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili

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