Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contents

Kadri, Nabil; Khettal, Bachra; Aid, Yasmine; Kherfellah, Souraya; Sobhi, Widad; Barragan‐Montero, Véronique

doi:10.1016/j.foodchem.2015.04.138

Cited by 42 publications

(43 citation statements)

References 33 publications

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“…Table 1 shows that the pine nuts analyzed here had 17.41% protein, a value lower than that reported for P. halepensis Mill. (26.62%), but comparable to P. pinaster (16.25%) and P. canariensis (16.71%), and higher than P. pinea L. (14.25%) [20] . The variation in the protein content is most likely due to differences between the plant species and/or climate, geography and cultivation practices.…”

Section: Statistical Analysesmentioning

confidence: 76%

Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies

Hou

Jihong

2018

Grain & Oil Sci. and Technol.

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In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L. nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid (45.36%-45.91%), followed by oleic acid (26.91%-27.10%), and pinolenic acid (13.33%-13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake, hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.

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Section: Statistical Analysesmentioning

confidence: 76%

Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies

Hou

Jihong

2018

Grain & Oil Sci. and Technol.

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“…Hot pepper seeds were also shown to be a good source of protein due to the content of 21.29 ± 0.28 g/100 g found by Zou et al [ 42 ]. These variations between protein and oil content occurred due to the differences in plant variety, climate, harvesting time, and ripening stage [ 43 ]. Some reports have shown variations in the oil content of pepper seeds in the Capsicum genus, as well as seed oil content between Capsicum annuum varieties.…”

Section: Resultsmentioning

confidence: 99%

Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil

Cvetković¹,

Ranilović²,

Gajari³

et al. 2020

Foods

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The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.

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“…Tree species of pine are considered to be the most common in the Mediterranean region. It is know that pine trees cover over 25,000 km 2 of the Mediterranean and dominate the forest types in the semi-arid and dry regions [36]. Specifically, Pinus halepensis Miller (Alep's pine), that was used in the present study, is one of the most important forest species in the Mediterranean region.…”

Section: Pine Sawdust Supported Biocatalyst Applied For Low Temperatumentioning

confidence: 99%

“…In general, most compounds that contribute to the aroma of wines are produced during must fermentation while very few of them can be derived from grapes. In our case it is possible that aromatic compounds could also be retrieved from pine sawdust [36]. This factor is assumed since Pinus halepensis trees, where pine sawdust was retrieved, is used to produce the famous Greek wine called "retsina" by addition of the resin in the must during fermentation [44].…”

Section: Effect Of Storage On Wines Aromatic Characteristicsmentioning

confidence: 99%

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

2020

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An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.

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Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contents

Cited by 42 publications

References 33 publications

Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies

Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies

Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

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