Seed oils recovered from industrial fruit by‐products are a rich source of tocopherols and tocotrienols: Rapid separation of α/β/γ/δ homologues by RP‐HPLC/FLD

Abstract

The profiles of tocopherols and tocotrienols (vitamin E) in the seed oils recovered from apple (Malus domestica Borkh.), canary melon (Cucumis melo L.), gooseberry (Ribes uva-crispa L.), grape (Vitis vinifera L.), Japanese quince (Chaenomeles japonica), pomegranate (Punica granatum L.), red currant (Ribes rubrum L.), sea buckthorn (Hippophae rhamnoides L.), and watermelon (Citrullus lanatus) by-products of the fruit industry were studied. The highest concentration of tocochromanols was found in pomegranate seed oil (398.73 mg/100 g) and the lowest in gooseberry seed oil (69.13 mg/100 g). The g and a homologues were the predominant forms of tocopherol and tocotrienol in all fruit seed oils studied. The pomegranate, canary melon, watermelon, gooseberry and red currants seed oils contained mainly gtocopherol (382.69, 63.08, 111.01, 60.35, and 156.39 mg/100 g, respectively). In the apple, sea buckthorn and Japanese quince seed oils, a-tocopherol was the predominant tocochromanol (58.77, 121.79, and 198.94 mg/100 g, respectively). High concentrations of tocotrienol homologes (g and a) (49.49 and 34.53 mg/100 g, respectively) were found only in grape seed oil. A significant correlation (r ¼ 0.994, p < 0.00001) between the total content of tocochromanols in the seed oils and scavenging of the free radical DPPH was found.Practical applications This study demonstrated that seed oils recovered from industrial fruit byproducts generated by the food industry are valuable source of tocochromanols. Therefore, fruit seed oils may be successfully applied to obtain new products rich in vitamin E for the food, pharmaceutical and cosmetic industries, with environmental sustainability benefits and a more effective use of harvested plant material.

Tocopherol and tocotrienol contents in the sea buckthorn berry beverages in Baltic countries: Impact of the cultivar

“…This observation may indicate that tocopherols and tocotrienols are the main lipophilic antioxidants of sea buckthorn berry beverages which interact with the DPPH radicals. A similar observation was reported in plant oils [22]. As sea buckthorn products are very rich in carotenoids, additional tests with the α-T and β-carotene standards confirmed that high β-carotene concentrations reacted only at minor levels with the DPPH radicals (data not shown).…”

“…The richest food products with tocochromanols are traditional and unconventional plant oils [18,22] and margarines [18,23]. A significantly lower amount of tocopherols in our daily diet is provided by beverages such as coffee [24].…”

Changes of bioactive components in berry seed oils during supercritical CO2extraction

“…In turn, Zlatanov () reported that α‐tocopherol was the predominant tocopherol in chokeberry oil, with an average percentage contribution of 70%. In research Górnaś, Soliven, and Seglina () total tocochromanols was noted in berry seed oils in gooseberry 69.13 mg/100 g, red currant seed oils 204.06 mg/100 g, and sea buckthorn seed oil (321.80 mg/100 g). Other fruit seeds oil which are becoming more popular are source of tocochromanols, in honeydew melon a lower content of total tocochromanols was noted (72.10 mg/100 g), grape seed oil (97.49 mg/100 g) apple seeds oil (197.47 mg/100 g), and pomegranate seed oil (398.73 mg/100 g).…”

Composition of tocochromanols in the kernels recovered from plum pits: the impact of the varieties and species on the potential utility value for industrial application

“…Finding of potential utilization and/or application of fruit pits is a huge challenge for the industry sector. The fruit seeds and kernels are a rich source of oil [4][5][6][7][8] and components with high biological activity, for instance, tocopherol and tocotrienol homologues (tocochromanols) [9][10][11]. Nevertheless, the plum kernels contain also the amygdalin (cyanogenic glycoside), which is potentially toxic in the presence of enzymes (β-glucosidases and α-hydroxynitrile lyases), resulting in the releasing of hydrogen cyanide [12].…”