Seed Oils

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John Parry - One of the best experts on this subject based on the ideXlab platform.

  • Phytochemical compositions and free radical scavenging capacities of selected cold-pressed edible Seed Oils
    2007
    Co-Authors: John Parry, Kequan Zhou, Maria Luther
    Abstract:

    Selected specialty cold-pressed edible Seed Oils including blueberry, raspberry, marionberry, boysenberry, roasted pumpkin, onion, milk thistle, and parsley, were examined for their phytochemical compositions including tocopherols, carotenoids, and total phenolic content (TPC). They were also investigated for their radical scavenging properties against DPPH radicals and for their oxygen radical absorbing capacity (ORAC). All of the tested cold-pressed edible Seed Oils differed in their tocopherol profiles, carotenoid compositions, TPC, and radical scavenging properties. The highest concentration of α-tocopherol was seen in the cold-pressed onion Seed oil (663.1 mg/kg), but the highest δ- and γ-tocopherol contents were detected in boysenberry Seed oil. Zeaxanthin was the primary carotenoid in all tested Oils. The cold-pressed roasted pumpkin Seed oil exhibited the highest β-carotene, lutein and cryptoxanthin contents at levels of 5981.2, 272.2, and 4916.7 μg/kg, respectively. ORAC values of the herb and spice Seed Oils were generally higher than those of the fruit Seed Oils. Parsley Seed oil had an ORAC value of 537.0 TE μmol/g, and milk thistle oil had an ORAC value of 125.2 TE μmol/g. The ORAC values of the fruit Seed Oils ranged from 1.1 to 77.9 TE μmol/g.

  • characterization of cold pressed onion parsley cardamom mullein roasted pumpkin and milk thistle Seed Oils
    Journal of the American Oil Chemists' Society, 2006
    Co-Authors: John Parry, Zhigang Hao, Marla Luther, Kequan Zhou
    Abstract:

    Cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle Seed Oils were characterized for their fatty acid (FA) composition, tocopherol content, carotenoid profile, total phenolic content (TPC), oxidative stability index (OSI), color, physical properties, and radical-scavenging capaci- ties against peroxyl (oxygen radical-scavenging capacity) and sta- ble DPPH (diphenylpicrylhydrazyl) radicals. Parsley Seed oil had the highest oleic acid content, 81 g/100 g total FA, and the low- est saturated fat among the tested Oils. Roasted pumpkin Seed oil contained the highest level of total carotenoids, zeaxanthin, β- carotene, cryptoxanthin, and lutein at 71 μmol/kg and 28.5, 6.0, 4.9, and 0.3 mg/kg oil, respectively. Onion Seed oil exhibited the highest levels of α- and total tocopherols under the experimental conditions. One of the parsley Seed Oils exhibited the strongest DPPH· scavenging capacity and the highest oxygen radical ab- sorbance capacity (ORAC) value of 1098 μmol Trolox equiv/g oil. However, ORAC values of the tested Seed Oils were not nec- essarily correlated to their DPPH· scavenging capacities under the experimental conditions. The highest TPC of 3.4 mg gallic acid equiv/g oil was detected in one of the onion Seed Oils. The OSI values were 13.3, 16.9-31.4, 47.8, and 61.7 h for the milk thistle, onion, mullein, and roasted pumpkin Seed Oils, respec- tively. These data suggest that these Seed Oils may serve as dietary sources of special FA, tocopherols, carotenoids, phenolic com- pounds, and natural antioxidants. Paper no. J11246 in JAOCS 83, 847-854 (October 2006). Edible Seed Oils are a group of important food ingredients. Novel specialty Seed Oils rich in factors beneficial to health are in high demand because of consumers' interest in disease pre- vention and health promotion through improved diets. These beneficial factors include special FA compositions such as high content of monounsaturated FA (MUFA) or n-3 FA, tocopher- ols, carotenoids, and antioxidative phenolic compounds (1-4). A number of edible Oils from herb, spice, and fruit Seeds have been shown to contain special FA profiles (4). For instance, American ginseng Seed oil contains about 87% oleic acid, and basil Seed oil has 57-63% α-linolenic acid (18:3n-3), the es- sential n-3 FA (4). The cold-pressed edible Seed Oils may be preferred by consumers because the cold-pressing procedure involves neither heat nor chemicals, and may increase the re- tention of beneficial phytochemicals. Previous studies showed that cold-pressed carrot Seed oil had about 82% oleic acid (18:1n-9), which has been associated with lowering the risk of cardiovascular disease (5). Cold-pressed edible hemp and berry fruit Seed Oils contain significant levels of α-linolenic acid (18:3n-3), which may be converted to the longer-chain n-3 PUFA, EPA (20:5n-3) and DHA (22:6n-3), in vivo through elongation and desaturation reactions. EPA and DHA poten- tially reduce the risk of cancer, heart disease, hypertension, and autoimmune disorders (6-8). These data suggest the possibility of developing novel edible Seed Oils with special FA composi-

  • antioxidant properties of cold pressed black caraway carrot cranberry and hemp Seed Oils
    Food Chemistry, 2005
    Co-Authors: Liangli Lucy Yu, Kequan Kevin Zhou, John Parry
    Abstract:

    Cold-pressed black caraway, carrot, cranberry, and hemp Seed Oils were extracted with methanol and evaluated for radical-scavenging activities against ABTS+ and DPPH, chelating activity, oxygen radical absorbing capacity (ORAC), and total phenolic contents (TPC). All the oil extracts had significant antioxidant activities. The ORAC value ranged from 28 to 220 μmol TE/g oil for the cold-pressed hemp, carrot, and black caraway Seed Oils, whereas the ABTS+ – scavenging capacity ranged 8.9–30.8 μmol TE/g oil for the four cold-pressed edible Seed Oils. The greatest TPC, 3.53 mg gallic acid equivalent (GE) per gramme of oil, was detected in the cold-pressed black caraway Seed oil extract, while the lowest TPC, 0.44 mg GE/g, was observed in the cold-pressed hemp Seed oil extract. In addition, methanol extracts of the cold-pressed black caraway and cranberry Seed Oils were evaluated for their inhibitory capacities on human LDL oxidation by measuring the reduction of the thiobarbituric acid-reactive substance production (TBARS). Both oil extracts significantly suppressed the lipid peroxidation in human LDL, with TBARS reductions of 2.84 and 3.77 mg/g for cranberry and black caraway Seed oil extracts, respectively. These results suggest that cold-pressed black caraway, cranberry, carrot and hemp Seed Oils may serve as dietary sources of natural antioxidants for health promotion and disease prevention, and the cold-pressed black caraway Seed oil may be used as a natural antioxidative food additive for improving food quality and stability.

  • fatty acid composition and antioxidant properties of cold pressed marionberry boysenberry red raspberry and blueberry Seed Oils
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: John Parry, Kequan Zhou, Marla Luther, Peter M Yurawecz, Paul Whittaker
    Abstract:

    Cold-pressed marionberry, boysenberry, red raspberry, and blueberry Seed Oils were evaluated for their fatty acid composition, carotenoid content, tocopherol profile, total phenolic content (TPC), oxidative stability index (OSI), peroxide value, and antioxidant properties. All tested Seed Oils contained significant levels of alpha-linolenic acid ranging from 19.6 to 32.4 g per 100 g of oil, along with a low ratio of n-6/n-3 fatty acids (1.64-3.99). The total carotenoid content ranged from 12.5 to 30.0 micromoles per kg oil. Zeaxanthin was the major carotenoid compound in all tested berry Seed Oils, along with beta-carotene, lutein, and cryptoxanthin. Total tocopherol was 260.6-2276.9 mumoles per kg oil, including alpha-, gamma-, and delta-tocopherols. OSI values were 20.07, 20.30, and 44.76 h for the marionberry, red raspberry, and boysenberry Seed Oils, respectively. The highest TPC of 2.0 mg gallic acid equivalents per gram of oil was observed in the red raspberry Seed oil, while the strongest oxygen radical absorbance capacity was in boysenberry Seed oil extract (77.9 micromol trolox equivalents per g oil). All tested berry Seed Oils directly reacted with and quenched DPPH radicals in a dose- and time-dependent manner. These data suggest that the cold-pressed berry Seed Oils may serve as potential dietary sources of tocopherols, carotenoids, and natural antioxidants.

  • Radical scavenging properties of cold-pressed edible Seed Oils.
    2005
    Co-Authors: John Parry, Zhou Kequan, Fereidoon Shahidi
    Abstract:

    Cold-pressed cranberry, black raspberry, black caraway, carrot, and hemp Seed Oils were evaluated for their free radical scavenging capacities against ABTS + , DPPH and oxygen radical (ORAC), as well as total phenolic contents (TPC). All tested cold-pressed Seed Oils directly reacted with and quenched DPPH' in the reaction mixture. The cold-pressed black caraway Seed and cranberry Seed Oils at concentrations of 5.3 and 22.6 mg oil equivalent/mL exhibited stronger DPPH radical scavenging activities than that of 50 mM α-tocopherol. The DPPH' scavenging capacity was both time and dose dependent for all tested Seed Oils. Significant ABTS + scavenging activities were detected in the cold-pressed Seed Oils in a range of 9-31 μmole TE/g oil. The greatest ORAC value of 220 μmole TE/g oil was detected in black caraway Seed oil, and was followed by that of 160 and 28 μmole TE/g oil for carrot and hemp Seed Oils, respectively. In addition, the total phenolic contents were 0.1, 0.43, 1.6 and 3.5 mg gallic acid equivalent per gram of oil for the cold-pressed black raspberry, hemp, cranberry and black caraway Seed Oils, respectively. These results suggest that the cold-pressed edible Seed Oils may serve as dietary sources for natural antioxidants.

M. Kutubuddin - One of the best experts on this subject based on the ideXlab platform.

Kayode Esuoso - One of the best experts on this subject based on the ideXlab platform.

Ernst Bayer - One of the best experts on this subject based on the ideXlab platform.

Harald Lutz - One of the best experts on this subject based on the ideXlab platform.

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