Profile characterization and biological activities of cold pressed Garden Cress (Lepidium sativum) seed oil

Rezig, Leila; Chemkhi, Hayet; Gharsallah, Karima; Mokbli, Sadok; B'chir, Fatma; Achour, Nahed Ben; Bourgou, Soumaya; Chouaibi, Moncef

doi:10.1016/j.arabjc.2022.103958

Cited by 9 publications

(4 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, a ratio of ~0.15 was calculated for both calamansi and roselle oil. The degree of unsaturation was lower than seed oil of sacha inchi (~0.60) [20], fig (~0.36) [21] and Lepidium sativum (~0.24) [25]. For peak at 1744.93 cm -1 , shows presence of carbonyl (C=O) stretching of esters.…”

Section: Functional Groups Of Calamansi Roselle and Jackfruit Seed Oilsmentioning

confidence: 85%

Physical and chemical characterization of oil extracted from Citrofortunella microcarpa, Hibiscus sabdariffa and Artocarpus heterophyllus seeds

Fai

Cheok²

2022

PROGEE

View full text Add to dashboard Cite

Consumable plant oils had been related with highly nutritional content and antioxidant source that provide crucial health benefits. Hence, in this study a series of experimental work and analysis were conducted to evaluate the practicability and the properties of oil extraction from seeds of calamansi (Citrofortunella microcarpa), roselle (Hibiscus sabdariffa), and jackfruit (Artocarpus heterophyllus). The yield, antioxidant activities, iodine value, saponification value, and peroxide value of extracted seed oils were studied. Results obtained shown that among the three seeds species, calamansi seeds resulted in the highest yield of 32.7%, followed by roselle seeds with a yield of 11.00% and lastly, jackfruit seeds with the highest yield obtained was only 0.60%. Antioxidant activities conducted has shown that roselle with EC50 of 49.04 mg/mL has greater antioxidant properties as compared with calamansi with EC50 of 109.74 mg/mL. Iodine value determined for unheated oil has resulted in a value of 100.83 g I2/100g oil and 110.60 g I2/100g oil that has classified roselle and calamansi seeds oil under the non-drying oil categories and heating effect shown a slight decrease in the iodine value due to loss of unsaturation within the oil. Both calamansi and roselle seed oils did not show significance reduction in saponification value upon heating. Peroxide value for roselle and calamansi seeds oil under unheated condition was determined to be 10.36 meq/kg and 24.86 meq/kg respectively.

show abstract

Section: Functional Groups Of Calamansi Roselle and Jackfruit Seed Oilsmentioning

confidence: 85%

Physical and chemical characterization of oil extracted from Citrofortunella microcarpa, Hibiscus sabdariffa and Artocarpus heterophyllus seeds

Fai

Cheok²

2022

PROGEE

View full text Add to dashboard Cite

show abstract

“…While the main focus of cultivating L. sativum is its seeds, other components possess significant economic value due to their content of various bioactive compounds. 35 In our trial, leaf tissues were found to be the richest tissues in terms of all compound classes except for tyrosols. In leaf tissues, anthocyanins and hydroxyphenylpropanoic acids were the only significantly regulated classes, while anthocyanins, isoflavonoids, glucosinolates, lignans, and tyrosols were significantly regulated in the roots.…”

Section: Resultsmentioning

confidence: 52%

“…1(A)–(I). While the main focus of cultivating L. sativum is its seeds, other components possess significant economic value due to their content of various bioactive compounds 35 . In our trial, leaf tissues were found to be the richest tissues in terms of all compound classes except for tyrosols.…”

Section: Resultsmentioning

confidence: 56%

The exogenous application of naringenin and rosmarinic acid modulates functional traits in Lepidium sativum

Salehi,

Zhang,

Alp‐Turgut

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDPhenolic modulators have attracted attention for their potential in shaping functional traits in plants. This work investigated the impact of naringenin (Nar) and rosmarinic acid (RA) on the functional properties of Lepidium sativum leaves and roots.ResultsUntargeted metabolomics identified a diverse phenolic profile, including flavonoids, phenolic acids, low molecular weight phenolics, lignans, and stilbenes. Cluster, analysis of variance multiblock orthogonal partial least squares (AMOPLS), and orthogonal projection to latent structures discriminant analysis (OPLS‐DA) multivariate analyses confirmed tissue‐specific modulation of bioactive compounds. The tissue was the hierarchically most influential factor, explaining 27% of observed variability, while the treatment and their interaction were statistically insignificant. Thereafter, various in vitro assays were employed to assess antioxidant capacity, including 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis(3‐ethylbenzothiazoline)‐6‐sulfonic acid (ABTS) radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC), and ferric ion reducing antioxidant power (FRAP), metal chelating ability, and phosphomolybdenum (PMD) assays. Extracts were also tested for inhibitory effects on cholinesterase, amylase, glucosidase, and tyrosinase enzymes. RA application positively impacted antioxidant and enzyme inhibitory activities, holding valuable implications in shaping the health‐promoting properties of L. sativum.ConclusionThe untargeted metabolomics analysis showed a significant tissue‐dependent modulation of bioactive compounds, determining no synergistic effect between applying phenolic compounds in combination. Specifically, the sole application of RA increased anthocyanins and hydroxyphenyl propanoic acid content on leaves, which was strictly related to enhancing the biological activities. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

“…Cold pressing is a technique that does not require any complex process with cheap and high-quality oil production and is performed by applying only a conventional screw press for the continuation of the pressing process. Since there is no solvent usage during pressing, no heat treatment is applied, and the oils are not subjected to any of the refining process steps, it is stated that while all of the bioactive components are naturally contained in the oils produced by this method, they do not contain any residue. , Therefore, the physicochemical and organoleptic properties and bioactive components (e.g., flavonoids and phenolic acids) of the cold-pressed oils are preserved. Therefore, cold-pressed oils have drawn more and more attention from customers. , …”

Section: Introductionmentioning

confidence: 99%

Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

Akcicek,

Özgölet,

Tekin-Cakmak

et al. 2024

ACS Omega

View full text Add to dashboard Cite

This study aimed to investigate the effects of adding cold-pressed okra seed oil byproduct (OSB) to the muffin formulation, as a partial substitute for wheat flour, on the nutritional, physicochemical, rheological, textural, and sensory properties of muffins. The carbohydrate, protein, oil, moisture, and ash contents of OSB were 44.96, 32.34, 10.21, 7.51, and, 4.98%, respectively, indicating that OSB was rich in protein and carbohydrate. All muffin samples showed a shear thinning behavior, indicating that the viscosity of all samples decreased with increasing shear rate. The frequency sweep test showed that all samples showed viscoelastic solid-like structure [G′ (storage modulus)> G″ (loss modulus)]. The K′ values (between 66.45 and 139.14) were higher than the K″ values (between 36.62 and 80.42) for all samples. The result was another indication of the viscoelastic solid characteristic of the samples. In our study, it was found that the fluorescence of advanced Maillard products and soluble tryptophan index decreased with increasing amount of OSB, indicating that OSB addition led to a decrease in the amount of fluorescent Maillard reaction (MR) products. The fortified muffins with more than 10% OSB had a reduced estimated glycemic index (GI) significantly in comparison with control muffin samples (p < 0.05). The induction period (IP) values of the muffin samples containing OSB (between 11:57 and 15:15 h/min) were higher than the IP value of the control sample (10:50 h/min), indicating that OSB improved the oxidative stability of the muffin samples. The addition of OSB has shown no negative effect on sensory attributes considering texture, mouth fell, odor, and taste. This study suggested that the addition of OSB in muffins could improve rheological properties and oxidative stability and decrease GI and the amount of MR products without negative impact on sensory properties.

show abstract

Profile characterization and biological activities of cold pressed Garden Cress (Lepidium sativum) seed oil

Cited by 9 publications

References 64 publications

Physical and chemical characterization of oil extracted from Citrofortunella microcarpa, Hibiscus sabdariffa and Artocarpus heterophyllus seeds

Physical and chemical characterization of oil extracted from Citrofortunella microcarpa, Hibiscus sabdariffa and Artocarpus heterophyllus seeds

The exogenous application of naringenin and rosmarinic acid modulates functional traits in Lepidium sativum

Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

Contact Info

Product

Resources

About