Profiling of the Beneficial and Potentially Harmful Components of Trichodesma indicum Seed and Seed Oil Obtained by Ultrasound-Assisted Extraction

The beneficial and potentially harmful bioactive components in the seeds and seed oil of Trichodesma indicum L. (Boraginaceae) were investigated in the present study. The T. indicum seeds were rich in oil (29.0%), phenolic compounds (PC, 1881.2 mg per 100 g), and pyrrolizidine alkaloids (PA, 2,702,338 ng g⁻¹). Seven PC were identified in T. indicum seeds by liquid chromatography-quadrupole-time-of-flight mass spectrometry system (LC-Q-TOF-MS). Rosmarinic acid (67%) and isomers of salvianolic acid B/E/L (26%) were the main phenolics, while melitric acid A and sebestenoid C/D constituted 6% and 1%, respectively. Only a minor part of the total PC and PA was transferred from the seeds into the oil fraction during the extraction procedure (<0.03%). The T. indicum seed oil was predominated by the following polyunsaturated fatty acids (PUFA):linoleic (23.2%), γ-linolenic (6.0%), α-linolenic (26.8%), and stearidonic (5.9%). High levels were also observed for oleic (26.7%) and palmitic (7.4%) acids. Additionally, notable amounts of γ-tocopherol (92% of total tocochromanols) and β-sitosterol (53% of total sterols) were found in T. indicum seed oil. The total content of tocochromanols, sterols, and carotenoids in T. indicum seed oil was 102.7, 236.0, and 0.6 mg per 100 g oil, respectively. Among 10 detected hepatotoxic PA in T. indicum seeds, intermedine/lycopsamine/indicine (90.9%), intermedine N-oxide (4.9%), and lycopsamine N-oxide (4.1%) consisted 99.9% of the total PA concentration. The T. indicum seeds should be used carefully due to the presence of PA.     

Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

The effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0%, 0.2% and 0.4%, w/w) leading to a linear increase of total phenols (112–160 mg gallic acid kg⁻¹ oil, R-Pearson = +0.9870), total carotenoids (2.19–2.56 mg lutein kg⁻¹ oil, R-Pearson = +0.9611), and, to a less extent, of chlorophyll (2.32–3.19 mg pheophytin kg⁻¹ oil, R-Pearson = +0.8238). However, no such linear trend was observed for the oxidative stability (6.5–7.8 h) or the radical scavenging activity (inhibition rates: 40%–43%). The contents of total phenols, total carotenoids, and chlorophyll decreased with the rise of the microwave heating time, following their thermal degradation, a second-order kinetic model (0.8784 ≤ R-Pearson ≤ 0.9926). The essential oil addition did not influence the estimated second-order rate reaction constants of total phenols (0.00070–0.00072 kg oil min⁻¹ mg⁻¹ gallic acid)and total carotenoids (0.14–0.17 kg oil min⁻¹ mg⁻¹ lutein), with a broader variation observed for chlorophyll (0.014–0.022 kg oil min⁻¹ mg⁻¹ pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half-life of 2.3–3.4, 8.8–12.8, and 14.5–30.8 min, respectively). Moreover, except for chlorophyll, the half-life of total phenols and carotenoids linearly decreased with the essential oil addition (R-Pearson: −0.9999 and −0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating.     

Associations between Oil Yield and Profile of Fatty Acids,Sterols, Squalene,Carotenoids, and Tocopherols in Seed Oil of Selected Japanese Quince Genotypes during Fruit Development

Tocopherols, phytosterols, carotenoids, and squalene are present in mature seeds of Japanese quince. Yet, little is known about the relationship between these compounds and oil yield during fruit and seed development. The profile change of lipophilic compounds during fruit and seed development in Japanese quince cultivars “Darius,” “Rondo,” and “Rasa” is investigated. It is shown here that during fruit and seed development, there is a significant reduction, three‐ to over tenfold, in the concentration of minor bioactive compounds in seed oil. It is recorded that delay between synthesis of tocopherols and oil in Japanese quince seeds during the fruit development results in a logarithmic relationship between the oil content and tocopherols concentration in the seed oil (R² = 0.980). Similar trends are observed between oil yield and phytosterols, and carotenoids (R² = 0.927 and R² = 0.959, respectively). The profile of fatty acids during the development of the seeds significantly is changed. The reduction of linoleic, palmitic, and gondoic acids levels and increment of oleic acid is noted. The oil content, profile of fatty acids, and concentration of bioactive compounds in all three genotypes of Japanese quince do not change significantly statistically during the last month of fruit development. Practical Applications: Some fruits are harvested at different degrees of maturity mainly due to a logistic issue and uneven ripening of fruits, which affects the chemical composition of whole fruit including seeds. Therefore, it would be good to know how the chemical composition is changing in plant material during development especially in the last month before harvest. Production of Japanese quince continues to rise year to year and with it the volume of generated by‐products such as seeds. This study demonstrates how it changes the oil content, profile of fatty acid, and concentration of tocopherols, squalene, phytosterols, and carotenoids in the seeds and seed oil of three Japanese quince cultivars “Rondo,” “Darius,” and “Rasa” during plant development. The provided information can be very useful for the manufactories oriented on the processing of by‐products, mainly seeds, generated by other branches of industry, for instance, fruit‐processing.     

A rapid estimation of pigment content in virgin olive oils by a solvent-free method

In this work, a fast method was proposed for estimating the virgin olive oils (VOOs) carotenoids and chlorophylls concentration using color measurement. The pigment content by conventional spectrophotometry method and CIELAB color (L*, a*, and b*) at different degree of sample thickness (from 5 to 50 mm) of one hundred VOOs were measured. Oil carotenoids and chlorophylls content were correlated with the color parameters for the different oil thickness studied to design the prediction models of the new method. The best regression coefficients (R²) were obtained for multiple linear regression model using the three independent variables (L*, a*, and b*) together measured at 5 mm of oil thickness. The R² were 0.9679, 0.9515, and 0.9644 for predicting carotenoids, chlorophylls, and total pigments, respectively. External validation of these prediction models was satisfactory (relative error < 0.1). Therefore, this new solvent-free colorimetric method is a useful method for determination of carotenoids and chlorophylls content in VOOs. Practical applications: The simple colorimetric method developed in this study offers a fast and accurate alternative to current methods published in the literature to estimate the pigment content in VOOs. It is a rapid (less than 1 min) and cheap method, with the advantage of ease of operation, no sample pretreatment and solvent-free, thus environmentally friendly. This methodology can potentially be used by trained “nonprofessional analytical skilled” people in small laboratories or olive oil mills with limited technical facilities. Therefore, the technique is highly plausible as an alternative to determine the pigment content in VOOs. Finally, future works with this methodology could be carried out to online control of VOOs pigments content in the oil extraction process.     

Effects of Geographical Origin on the Conjugated Linolenic Acid of <Emphasis Type="Italic">Trichosanthes kirilowii</Emphasis> Maxim Seed Oil

Trichosanthes kirilowii Maxim (T. kirilowii) seeds from four geographical locations (Changxing, Quzhou, Yuexi, Dongzhi) contained 26.15–49.41% oil and 28.68–37.90% protein. The seed oil was distinguished by the conjugated linolenic acids, punicic acid (PA) and α-eleostearic acid (α-ESA). The main fatty acids in T. kirilowii seed oils were ranked in the following order: punicic acid (33.09–39.15%), linolenic acid (33.77–38.66%), oleic acid (15.15–24.88%), palmitic acid (2.36–4.86%). PA was the main isomer of CLNA (33.09–39.15%). No significant differences were found either in PA content or in α-ESA content of T. kirilowii seed from these geographical locations. Little difference was observed in the quantitative composition of the lipid contents of seeds from different geographical locations. The α-tocopherol content of T. kirilowii seed ranged from 6.34 to 31.74 mg/100 g, with the highest levels in Changxing seeds. The present results showed that T. kirilowii seeds were especially rich in PA, and their contents were not influenced by the geographical locations. Variation in some proximate compositions by geographical locations may be caused by ecological conditions, temperature, climate condition, technical and cultural conditions.     

Influence of moisture content and cooking on screw pressing of crambe seed

The cooking and drying conditions for oilseeds preparatory to screw pressing are some of the most important factors that influence screw-press performance. Screw-press oil recovery, residual oil, pressing rate, and oil sediment content were measured for uncooked crambe seed and crambe seed cooked at 100°C for 10 min, pressed at six moisture contents ranging from 9.2 to 3.6% dry basis. Oil recovery significantly increased (P≤0.01) from 69 to 80.9% and 67.7 to 78.9% for cooked and uncooked seeds, respectively, as moisture content decreased. Residual oil significantly decreased (P≤0.01) from 16.3 to 11.1% and 16.9 to 11.9%, respectively, as moisture content decreased. The reduced oil loss due to only drying the seed from 9.2 to 3.6% was 32% for cooked seed, whereas cooking contributed only 3.6 to 7% reduced oil loss. Pressing rate decreased from 5.81 to 5.17 kg/h and 6.09 to 5.19 kg/h for cooked and uncooked seeds, respectively, whereas sediment content increased from 0.9 to 7.8% and 1.1 to 5.4%, respectively, as moisture content decreased. The effects of moisture content on pressing rate and sediment content were significant at P≤0.05. All relationships of screw-press performance to moisture content were fitted to a second-order polynomial.     

Characterization of yam bean (Pachyrhizus spp.) Seeds as potential sources of high palmitic acid oil

Seeds from 22 accessions of the yam bean species Pachyrhizus ahipa (14 accessions), P. erosus (5), and P. tuberosus (3) were investigated for oil and protein contents, fatty acid composition of the seed oil, and the total tocopherol content and composition. Plants from the accessions were grown under greenhouse conditions during one (P. erosus and P. tuberosus) or two years (P. ahipa). The pattern of the investigated seed quality traits was very similar in the three species. Yam bean seeds were characterized by high oil (from about 20 to 28% in one environment) and protein contents (from about 23 to 34%). Seed oil contained high concentrations of palmitic (from about 25 to 30% of the total fatty acids), oleic (21 to 29%), and linoleic acids (35 to 40%). Levels of linolenic acid were very low, from about 1.0 to 2.5%. Total tocopherol content was relatively low in P. erosus (from 249 to 585 mg kg⁻¹ oil) and P. tuberosus (from 260 to 312 mg kg⁻¹ oil) compared with the levels found in P. ahipa grown under identical conditions (508 to 858 mg kg⁻¹ oil). In all the samples, γ-tocopherol was predominant, accounting for more than 90% of the total tocopherol content. The combination of high oil and protein contents, together with high palmitic acid, low linolenic acid, and high γ-tocopherol concentration, makes these crops an interesting alternative as sources of high palmitic acid oil for the food industry.     

Physicochemical Properties of Garden Cress (<Emphasis Type="Italic">Lepidium sativum</Emphasis> L.) Seed Oil

Garden cress (Lepidium sativum L.) is an edible, underutilised herb, grown mainly for its seeds in India. Physicochemical properties, minor components (unsaponifiable matter, tocopherols, carotenoids), fatty acid composition and storage stability of garden cress seed oil (GCO) were studied. Cold press, solvent and supercritical CO₂ extraction methods were employed to extract the oil. The total oil content of garden cress (GC) seeds was 21.54, 18.15 and 12.60% respectively by solvent, supercritical CO₂ and cold press methods. The physical properties of GCO extracted by the above methods were similar in terms of refractive index, specific gravity and viscosity. However, cold pressed oil showed low PV and FFA compared to the oil extracted by other methods. α-Linolenic acid (34%) was the major fatty acid in GCO followed by oleic (22%), linoleic (11.8%), eicosanoic (12%), palmitic (10.1%) erucic (4.4%), arachidic (3.4%) and stearic acids (2.9%). Oleic acid (39.9%) and α-linolenic acid (42.1%) were the predominant fatty acids at the sn-2 position. The total tocopherol and carotenoid content of GCO was 327.42 and 1.0 μmol/100 g oil, respectively. The oil was stable up to 4 months at 4 °C. Tocopherol and BHT offered the least protection, while ascorbyl palmitate (200 ppm) offered the maximum protection to the oil, when subjected to the accelerated oxidative stability test. Thus GCO can be considered as a fairly stable oil with a high content of α-linolenic acid.     

Physicochemical Characteristics and Technological Properties of Lupinus mutabilis Oil

The aim of the presented study is to examine the physicochemical parameters of the lipids present in Lupinus mutabilis seed and to compare the results with the available data for other commonly used vegetable oils. The oil quality indexes, oxidative stability index (OSI), and melting characteristics are examined. Andean lupin oil has remarkably high oxidative stability (OSI = 65 h) comparable to high-oleic oils counterparts. Quality parameters meet commonly accepted standards, including peroxide value (3.95 meq O₂ kg⁻¹) and p-anisidine value (1.25). The acid number value is 1.85 mg KOH g⁻¹. The iodine value is 110.27 g/100 g, while the enthalpy required to increase the temperature of the sample from −60 to 80 °C is equal to 57.41 kJ kg⁻¹. The beginning of the melting event (T_onset) and the phase transition temperature (T_peak) values for L. mutabilis seed oil are −29.46 and −22.63 °C, respectively. The presented results indicate the unusually high oxidative stability of the oil obtained from L. mutabilis seeds, which opens up a whole spectrum of application possibilities, e.g., designing blends with other commonly used vegetable oils to enhance their low stability. Practical Applications: The presented results provide insight into physicochemical parameters of the lipid fraction isolated from Lupinus mutabilis seeds. Andean lupin oil has very high oxidative stability, comparable to high-oleic rapeseed and sunflower oils. Therefore, the identified potential use of the studied oils is, e.g. an additive that can increase the stability of commercial vegetable oils characterized by much lower oxidative stability.     

Changes in Tocochromanol Content in Seeds of <Emphasis Type="Italic">Brassica napus</Emphasis> L. During Adverse Conditions of Storage

Tocopherols and plastochromanol-8 were evaluated in seeds of Brassica napus L. during adverse conditions of storage at different temperatures (25 and 30 °C) and moisture levels (10, 12.5 and 15.5%). Both temperature and moisture content of seeds had a significant effect on the hydrolysis of triacylglycerols in rapeseed oil and on the contents of tocopherols and PC-8. The biggest losses of tocopherols (a drop by 14.4% after 18 days) were recorded for seeds with a moisture content of 15.5% and stored at a temperature of 30 °C. Losses of the α-T homologue were bigger than those of γ-T. The loss of PC-8 ranged from 4 to 24% depending on storage conditions and it was almost two times bigger than the loss of tocopherols.     

Lipid Profiles of Tunisian Coriander (<Emphasis Type="Italic">Coriandrum sativum</Emphasis>) Seed

Coriander (Coriandrum sativum L.) seeds were harvested from the region of Korba (North-East Tunisia) in order to characterize their fatty acids, phytosterols, tocopherols and tocotrienols (tocols) profiles. Nine fatty acids, with petroselinic acid accounting for 76.6% of the total fatty acids, followed by linoleic, oleic and palmitic acids, accounting for 13.0, 5.4 and 3.4%, respectively, of the total fatty acids were identified. Neutral lipids (NLs) were mainly composed of triacylglycerols (98.4%). Polar lipids were mainly composed of phosphatidylcholine as the major phospholipid (PL) subclass, whereas digalactosyldiacylglycerol was the major galactolipid (GL). Total sterols content was estimated to be 36.93 mg/g oil. Stigmasterol accounted for 29.5% of the total sterols. Other representative sterols were β-sitosterol, Δ⁷-stigmasterol and Δ⁵, 24-stigmastadienol, which accounted for 24.8, 16.3 and 9.2%, respectively. Gamma-tocotrienol was the predominant tocol at 238.40 μg/g seed oil. This was equivalent to 72.8% of the total tocols followed by γ-tocopherol (8.06%) and α-tocopherol (7.6%).     

Extraction and Analysis of Tomato Seed Oil

Tomato seeds represent a very large waste by-product from the processing of tomatoes into products such as tomato juice, sauce and paste. One potential use for these seeds is as a source of vegetable oil. This research investigated the oil content of tomato seeds using several extraction techniques as well as an examination of the oil extracts to determine the composition of the minor constituents such as phytosterol and antioxidant composition. The oxygen radical absorbance capacity (ORAC) of the tomato seed oils were also measured and correlated with antioxidant contents. This research demonstrated that tomato seed oil yield was highest using hot ethanol and followed by hot hexane and finally SC-CO₂. The SC-CO₂ treatment, however, had the highest total phytosterol content as well as highest individual phytosterol content. Sitosterol, cycloartanol, and stigmasterol were the most abundant phytosterols present in the extracts. The highest concentrations of antioxidants were found in the hexane extract. The most abundant antioxidants found in the tomato seed oils were all-trans-lycopene, cis-3-lycopene and β-carotene. ORAC was highest for the hexane extract. Oil yield was inversely proportional to both α-tocopherol and γ-tocopherol content and positively correlated with cis-3-lycopene content. ORAC values were positively correlated with only all-trans-lycopene and cis-3-lycopene demonstrating their role as antioxidants in the tomato seed oil.     

Characterization of the Composition of <Emphasis Type="Italic">Caesalpinia bonducella</Emphasis> Seed Grown in Temperate Regions of Pakistan

Caesalpinia bonducella is an oilseed that is indigenous to Pakistan. The hexane-extracted oil content from the seed kernel was 17.3 ± 1.0% DM (dry matter). The proximate analysis of C. bonducella seed estimated protein, fiber and ash contents to be 20.8 ± 1.4, 5.3 ± 1.0 and 4.6 ± 0.8%, respectively. Trace metals were determined comparable to commonly consumed legume seeds. α-Tocopherol was the predominant tocopherol ranging from 345.10 to 460.21 mg/kg of oil, followed by γ- and δ-tocopherol. The major sterols were β-sitosterol, stigmasterol, campesterol, Δ5-avenasterol, Δ7-stigmastenol and Δ7 avenasterol. The kernel oil was found to contain a high level of linoleic acid (72.7 ± 1.0%) followed by oleic, stearic and palmitic acids. The high percentage of linoleic acid revealed that this oil is a potential source for the manufacture of cosmetics, paints, varnishes, soaps, liquid soaps and other products including biodiesel. These investigations suggest that C. bonducella oil is potentially an important dietary source of essential fatty acids and protein which could be employed for edible and commercial applications in various industries of Pakistan.     

Lipase Catalyzed Synthesis of Medium-chain Biodiesel from Cinnamonum camphora Seed Oil

The non-edible camphor tree seed oil was extracted and catalyzed by immobilized lipase for biodiesel production. The oil yield from camphor tree seeds reached 35.2% of seed weight by twice microwave-assisted extractions. Gas chromatography showed that free fatty acid content in camphor tree seed oil was 1.88%, and the main fatty acids were capric acid (53.4%) and lauric acid (38.7%). With immobilized lipase Candida sp. 99–125 as catalyst, several important factors for reaction conditions were examined through orthogonal experiments. The optimum conditions were obtained: water content and enzyme loading were both 15% with a molar ratio of 1:3.5 (oil/ethanol), and the process of alcoholysis was in nine steps at 40 °C for 24 h, with agitation at 170 r·min^− 1. As a result, the medium-chain biodiesel yield was 93.5%. The immobilized lipase was stable when it was used repeatedly for 210 h.     

Full-Press Oil Extraction of <Emphasis Type="Italic">Cuphea</Emphasis> (PSR23) Seeds

Cuphea PSR23, a semi-domesticated, high-capric-acid hybrid from Cuphea viscosissima × Cuphea lanceolata, is being developed as a potential commercial alternative source of medium-chain fatty acids. The present study evaluated the effects of initial seed moisture and final moisture contents of cooked flaked seed on Cuphea’s pressing characteristics and the quality of the extracted oil. Seeds with 9 and 12% initial moisture contents (MC) were flaked and cooked at different residence times to produce cooked seeds with MC of 3.0–5.5%. Cooked seeds were pressed using a laboratory screw press. Eighty and 84% oil were extracted from cooked seeds with 5.5 and 3.0% MC, respectively. The seeds with 9% initial MC exhibited lower pressing load increase (9.1 per 1% decrease in MC) than the seeds with 12% initial MC (16.4 per 1% decrease in MC). The pressing rate decreased by 3% as the cooked flaked seed MC decreased. The amount of foots in the oil increased from 3 to 6.6% and chlorophyll content increased from 200 to 260 ppm as cooked flaked seed MC decreased from 5.5 to 3.0%. FFA contents were 2.5% for all treatments MC studied. The phosphatide content increased as the cooked flaked seed MC decreased but the amounts were still within the levels of water-degummed oil. This paper may contain brand names that are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable.     

Physiochemical Properties of <Emphasis Type="Italic">Jatropha curcas</Emphasis> Seed Oil from Different Origins and Candidate Plus Plants (CPPs)

The physicochemical properties of Jatropha seed oil from 9 geographical origins and 24 candidate plus plants (CPPs) were evaluated. The yield of seed oil obtained by Soxhlet extraction using n-hexane as solvent varied from 40.0% (Malaysia) to 48.4% (Vietnam) among seeds from different origins and 32.1% (CPP-17) to 48.8% (CPP-01) (w/w) among CPPs. Density, specific gravity, and refractive index of oil showed very little differences among all the seed sources. Oil from Borneo had the highest free fatty acid (FFA) content (2.3%) and a South African sample had the lowest FFA (0.4%), as oleic acids. Seed oil of CPP-13 had the highest FFA content (1.2%) and seed oil of CPP-17 the lowest (0.3%). Most of the CPPs in this study had an FFA content of less than 1%. Jatropha seed oil of Philippine origin had the highest iodine value (187.3 mg/g oil) and seed oil from Borneo the lowest (83.5 mg/g oil). The lowest saponification values were obtained from seed oil of Philippine origin (189.5 mg KOH/g) and CPP-22 (183.3 mg KOH/g oil) from Malaysia. The maximum higher heating value (40.3 MJ/kg) was obtained from seed oil from Borneo. The cetane numbers range from 25.4 (Indonesia) to 56.0 (Borneo) among the oils of base material and 46.4 (CPP-15) to 53.7 (CPP-06) among CPPs. This study gives basic information of relevance for biodiesel production using Jatropha seeds from various origins.     

Development of Whole and Ground Seed Near-Infrared Spectroscopy Calibrations for Oil,Protein, Moisture,and Fatty Acids in Salvia hispanica

Chia (Salvia hispanica) is an ancient crop that has experienced an agricultural resurgence in recent decades owing to the high omega 3 fatty acid (ω-3) content of the seeds and good production potential. Analysis of 563 lots of chia grown in Kentucky and 10 lots from Arizona, Australia, Mexico, and Peru was performed. All of these lots were assessed for fatty acid, oil, and protein content, while a subset of 120 samples were assessed for amino acids, fiber, minerals, and trace elements. The mean oil content was 31.3%, ranging from 21.4% to 35.3%. The protein content averaged 22.8%, ranging from 18.2% to 28.2%, and the ω-3 FA α-linolenic acid (ALA) averaged 61.3%, ranging from 33.9% to 69.9%. Using these seed lots, nondestructive near-infrared spectroscopy (NIRS) calibrations were developed for whole and ground seed oil, protein, moisture, and the six major fatty acids. The R² and SE of cross-validation (SECV) values for oil were 0.78 and 0.95, respectively, while those for protein were 0.75 and 1.05, respectively. The NIRS calibrations for fatty acid had R² and SECV greater than 0.6 and less than 10% of actual values for all major fatty acids, respectively. An R² of 0.99 was established for moisture content of whole seeds within the range of 3–10% moisture content. The precision and accuracy of these calibrations is adequate for use by breeders, growers, and food quality experts to quantitatively assess these major constituents without the need for costly and time-consuming chemical analysis.     

Determination of Physicochemical Properties,Fatty Acid,Tocopherol, Sterol,and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey

In this study, the aim was to characterize the physicochemical properties and some bioactive compounds of expeller-pressed oils of five registered poppy seed varieties (TMO–1, Ofis–8, Ofis–96, Ofis–95, Ofis–3) grown in Turkey. The amounts of total carotenoids, chlorophylls, phenols, and antioxidant activities of oils ranged between 0.08–0.24 mg 100 g⁻¹, 0.03–9.04 mg pheophytin a kg⁻¹, 3.41–8.57 mg gallic acid equivalent 100 g⁻¹, and 5.60–7.33 mM Trolox equivalent 100 g⁻¹, respectively. The most abundant fatty acid in poppy seed oils was linoleic acid (69.85–74.02%), followed by oleic acid (13.98–16.99%), and palmitic acid (8.51–9.75%). In addition, poppy seed oils were rich in β–sitosterol (133.47–153.42 mg 100 g⁻¹), campesterol (45.36–58.60 mg 100 g⁻¹), and δ–5–avenasterol (28.21–39.40 mg 100 g⁻¹). High amounts of γ–tocopherol and α–tocopherol were detected. This research is the first study, which identified and quantified the polyphenol, β–carotene, and lutein compounds of expeller–pressed poppy seed oils by HPLC. Tyrosol, apigenin, syringic acid, 3–hydroxytyrosol, luteolin, p–coumaric acid, quercetin, ferulic acid, sinapic acid, and veratric acid were detected in expeller-pressed poppy seed oils.     

Impact of Genotype on Carotenoids Profile in Japanese Quince (Chaenomeles japonica) Seed Oil

The Japanese quince (Chaenomeles japonica) is a fruit crop that is processed for industry nearly 100% and generates considerable quantities of seeds. The seeds of Japanese quince can be an alternative raw material for the recovery of oil rich in phytosterols, tocopherols, and carotenoids. Despite having been reported for high content of carotenoids, their composition has not been determined yet. Therefore, in the present study, the profiles of carotenoids in the seed oil of 12 genotypes Japanese quince were studied. Overall, seven carotenoids were identified (β-carotene, β-cryptoxanthin, zeaxanthin, lutein, violaxanthin, trans-, and cis-neoxanthin), and one was unidentified. In eight and three of the investigated genotypes of Japanese quince all eight and seven forms of carotenoids, respectively, were found. While in genotype SR-1-1A only three carotenoids were detected. The content of total carotenoids in different seed oils of Japanese quince measured via HPLC was in the range of 2.05–3.81 mg/100 g of oil. The PCA showed that most of the studied samples (83%) were located in one group providing a similar composition and concentration of carotenoids in most genotypes of Japanese quince. A critical finding for industrial/manufacturing processes that require similar and reproducible quality parameters.