Rapid method for the quantitative determination of individual tocopherols in oils and fats

Müller‐Mulot, W.

doi:10.1007/bf02635472

Cited by 66 publications

(12 citation statements)

References 23 publications

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“…Although tomato seed oil shows a similar fatty acid profile with sunflower oil (20), the latter showed lower induction time, which among others could be attributed to lower tocopherol content in sunflower, 636 mg/kg, of which a-tocopherol accounts for 96%, followed by p-tocopherol, 2.5%, and y-tocopherol, 1.5% (30). Nevertheless, the higher oxidative stability of tomato seed oil over sunflower oil should be attributed to other constituents of non glyceride fraction of the oil, which posses antioxidant properties.…”

Section: Resultsmentioning

confidence: 94%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

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RESUMEN Características y composición del aceite de semilla de tomateSe separaron semillas de tomate de la pulpa seca y posteriormente se trituraron y extrajeron con éter de petróleo en caliente. El aceite extraído se desgomó, neutralizó y decoloró, y luego se determinaron las características físicas y químicas de los aceites crudos y purificados. La purificación produjo una disminución en la acidez, color, insapon'rficables, E Í5n 232 y estabilidad oxidativa y un aumento en el punto de humo y EÍcm 270. Las propiedades físico-químicas no se afectaron por la purificación. Se encontró que el aceite de semilla de tomate contenía altos niveles de linoleico (54%), seguido por oleico (22%), mientras que los ácidos grasos saturados mayoritarios fueron el palmítico (14%) y el esteárico (6%). La purificación produjo también un aumento en el C 18:2 trans, mientras que el perfil de ácidos grasos del aceite permaneció inalterado. Se detectaron a-y Ô-tocoferóles a niveles de 202 y 1059 mg/kg; la purificación redujo el contenido en tocoferol a 161 y 898 mg/kg, respectivamente. El p-sitosterol fue el componente predominante de la fracción esterólica del aceite de semilla de tomate. Se detectó un alto porcentaje de colesterol (16%). Otros esteróles encontrados en porcentajes más elevados del 1.5% fueron el campesterol, estigmasterol y A^-avenasterol. Además, se encontraron como componentes minoritarios 24-metilenecolesterol, brasicasterol, A''-campesterol, clerosterol, ùJ^^-estigmastadienol, A'^-estigmastanol, A^-avenasterol y eritrodiol. El perfil de esteróles no se afectó por la purificación. PALABRAS-CLAVE: Aceite de semilla de tomate-Acido gra- SUMMARY Characteristics and composition of tomato seed oilTomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were determined. Purification led to a decrease in acidity, colour, unsaponifiables, E]cm 232 and oxidative stability, and to an increase in smoke point and E]cm 270. The fundamental physicochemical properties of the oil were not affected by purification. Tomato seed oil was found to contain high levels of linoleic (54%), followed by oleic (22%), while the dominant saturated acids were palmitic (14%) and stearic (6%). Purification led to an increase in C18:2frans, while the fatty acid profile of the oil remained unchanged, a-and ô-tocopherols were detected at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively (3-sitosterol was found as the most predominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in percentages higher than 1.5% were campesterol, stigmasterol and A^-avenasterol. In addition, trace to minor amounts of 24-methylenecholesterol, brassicasterol, A^-campesterol, clerosterol, A'',^'^-stigmastadienol, A^-stigmastanol, A'^-avenasterol and...

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Section: Resultsmentioning

confidence: 94%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

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“…It is known that the olive mesocarp contains phenolic compounds, which though water soluble are present in the olive oil and considerably increase the oxidation stability of the oil (24). Although pumpkin seed oil shows a similar fatty acid profile with sunflower oil (15), the latter showed lower induction time, which could not be attributed to tocopherol content, as sunflower oil has been reported to contain higher levels of tocopherols (636 mg/kg) of which a-tocopherol accounts for 96% (608 mg/kg) (25). Moreover, it should be noted that a-tocopherol, especially in high concentrations exerts a pro-oxidant activity (26), which is explained with the formation of radicals during oxidation by gaseous oxygen, as in Rancimat.…”

Section: Grasas Y Aceitesmentioning

confidence: 99%

Characterization of crude and purified pumpkin seed oil.

1997

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RESUMENCaracterización de aceite de semilla de calabaza crudo y purificado.Aceite de semillas de calabaza descascarada (Cucúrbita pepo y Cucúrbita maxima) fue extraído con éter de petróleo caliente, y luego desgomado, neutralizado y decolorado consecutivamente. Las características físicas y químicas de aceites crudo y purificado fueron determinadas. La densidad, el índice de refracción, la viscosidad y el índice de peróxido no se afectaron por la purificación, mientras que se observó una disminución en la acidez, color, insaponificable, E1% ^cm 232, y estabilidad oxidativa, y un aumento en el punto de humo y de E1% -i cm 270. La purificación no afectó los perfiles de ácidos grasos y esteróles. El análisis CGL para la composición de ácidos grasos del aceite de semilla mostró que los insaturados predominantes fueron linoleico (42%) y oleico (38%), mientras que los saturados mayoritarios fueron palmítico (12,7%) y esteárico (6%). Sólo el a-tocoferol fue detectado a nivel de 126mg/kg, el cual se redujo a 78mg/kg después de la purificación. Los principales esteróles de la materia insaponificable del aceite de semilla de algodón fueron A7-22,25 -stigmastatr¡en-3(3-ol, a-spinasterol, A7.25-stigmastadienol y A^ -avenasterol, seguidos por el stigmasterol, 24-metilcolest-7-enol y A''-stigmastenol, y también se encontraron trazas de componentes menores de colesterol, brasicasterol, campesterol, sitostanol, A^-avenasterol, eritrodiol y uvaol. PALABRAS-CLAVE: Aceite de semilia de calabazaCaracterística física -Característica química -Refinación. SUMMARY Characterization of crude and purified pumpkin seed oil.Oil from hulled pumpkin seeds (Cucúrbita pepo and Cucúrbita maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determined. Density, refractive index, viscosity and peroxide value were not affected by purification, while decreases in acidity, colour, unsaponifiable, £1% ^cm 232, and oxidative stability, and increases in smoke point and E1% icm 270 were observed. Purification did not affect the fatty acid and sterol profiles. GLC analysis for the fatty acid composition of the seed oil showed that the predominant unsaturates were linoleic (42%) and oleic (38%), while the major saturates were palmitic (12,7%) and stearic (6%). Only a-tocopherol was detected at a level of 126 mg/kg, which reduced to 78 mg/kg after purification. The main sterols of pumpkin seed oil unsaponifiable were A7.22,25^ -stigmastatrien-3(3-ol, a-spinasterol, A7,25_stigmastadienol and A^-avenasterol, followed by stigmasterol, 24-methylcholest-7-enol and A^-stigmastenol, and also trace to minor amounts of cholesterol, brassicasterol, campesterol, sitostanol, A^-avenasterol, erythrodiol and uvaol were found. KEY-WORDS:Ctiemical ctiaracteristic -Physical characteristic -Pumpkin seed oil -Refining.

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“…Table 6-3 compares the natural tocopherol isomers present in most popular vegetable oils. Tocotrienols may be absent from canola oil since none were found in rapeseed oil (Muller-Mulot et al 1976). Different isomers have different biological values, and the valuable alpha-isomer is well represented in canola oil and is reinforced by substantial proportions of the gamma-isomer, thought to be superior to the alpha-isomer as a chemical antioxidant but also of course with biochemical value (Budowski and Sklan 1989).…”

Section: Imentioning

confidence: 97%

Canola Fatty Acids—An Ideal Mixture for Health, Nutrition, and Food Use

Ackman¹

1990

Canola and Rapeseed

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Rapid method for the quantitative determination of individual tocopherols in oils and fats

Cited by 66 publications

References 23 publications

Characteristics and composition of tomato seed oil

Characteristics and composition of tomato seed oil

Characterization of crude and purified pumpkin seed oil.

Canola Fatty Acids—An Ideal Mixture for Health, Nutrition, and Food Use

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