Effect of irrigation on lipid biosynthesis in maturing sunflower seeds

The effect of irrigation on lipid biosynthesis in maturing sunflower (Helianthus annuus L.) seeds has been studied. Restricted irrigation adversely affected the biosynthesis of polar lipids during initial stages and triglycerides at the later stages of seed development. The fatty acid composition remained unaffected by irrigation. A de novo synthesis of triglycerides and fatty acids has also been observed.     

Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period

This study evaluated the effect of regulated deficit irrigation (RDI) strategies applied to olive trees (Arbequina cv) during the fruit ripening and harvest periods on oil yield and oil composition. Fatty acid composition, pigments, colour, polyphenol content and stability of oils were evaluated. The results indicate that regulated deficit irrigation induces fruit ripening; at harvest, oil yield increased when water supply was decreased, probably as a consequence of lower water content in the olive. Acidic composition was not affected by irrigation treatments. Irrigation affected pigment content and oil colour primarily during the early stages of olive ripening. RDI increased polyphenol concentration and stability of oils at all picking dates, especially during the first stages of the ripening period, probably owing to water stress. © 2000 Society of Chemical Industry     

基于ADM模型的油用向日葵籽实含油率动态发育遗传研究

应用包括基因型×环境互作效应在内的加性-显性-母体遗传模型（ADM模型）及非条件和条件方差分析方法,分析不同环境下油用向日葵籽实含油率在发育时期的数据资料,估算油用向日葵籽实含油率在某一发育时间（0→t）或某一特定发育时间段（t-1→t）的发育遗传效应.结果表明,油用向日葵籽实含油率的表现主要取决于显性遗传效应和母体遗传效应.种子核基因、二倍体母体植株基因在粗脂肪积累的不同发育时期存在着表达水平上的差异,加性遗传效应和母体效应存在发育期间的间断表达现象.其主要表现为,开花后0 ～ 10d和30～40d的时段内未能检测到加性遗传效应,25d120d时段是加性效应表达的高峰期;显性效应在开花后的45d内均有极显著水平的表达,其中在开花后的15 ～ 30d的时段是显性微效多基因被激活及表达的活跃期,即杂种优势表现最为突出的时期;母体效应在开花后的35 ～ 45d内有较高水平的表达,其中最活跃期为开花后的40d135d时段;在开花后的20d内（开花后初期和中期）,基因效应的表达易受到环境条件的影响.     

水钾耦合对大豆产量及品质的影响

采用盆栽试验,研究了不同供钾水平下不同生育时期水分状况对大豆产量及品质的影响。结果表明：除营养生长期涝害能一定程度上增加蛋白质含量外,开花期和结荚期土壤干旱或涝害胁迫均降低了蛋白质及脂肪的含量;钾肥有提高大豆脂肪、降低蛋白质含量的趋势,但只有在水分供应适宜时,钾肥效果才显著。各生育时期土壤干旱或涝害胁迫均影响大豆产量的形成,但干旱引起的减产程度要大于涝害。干旱胁迫对各生育时期引起的减产程度表现为：结荚期〉开花期〉营养生长期;而涝害胁迫对各生育时期所引起的减产程度则是相近的。无论何生育时期控水,本试验中产量最优的处理是W2K3（适宜水分＋0．136gK2O／kg土）,而经济系数最优的处理是CK（适宜水分＋0．068gK2O／kg土）。钾肥能促进大豆子粒产量的形成,但只有在营养生长期控水条件下,钾肥才显著地影响大豆产量的形成,而开花期、结荚期控水,钾肥的产量效应并不显著;开花期、结荚期控水条件下,水钾互作都显著地影响大豆子粒产量的形成,但营养生长期控水条件下水钾互作对大豆产量的影响未达到显著差异。     

Physico-Chemical Characterization of Oils Extracted from Noni,Spinach, Lady’s Finger,Bitter Gourd and Mustard Seeds,and Copra

The physico-chemical properties of solvent-extracted oil from the seeds of noni (Morinda citrifolia L.), spinach (Spinacia oleracea L.), lady’s finger (Abelmoschus esculentus (L.) Moench), bitter gourd (Momordica charantia L.), mustard (Brassica nigra (L.) Koch), and the dried kernel (copra) of coconut (Cocos nucifera L.) were characterized. Among these sources, spinach seed had the lowest oil content (4.5 ± 0.4%) while coconut kernel had the highest oil content (63.1 ± 2.8%). Palmitic, oleic, and linoleic acids were the major fatty acids for spinach, lady’s finger and noni seed oils, while erucic, eleostearic, and lauric acids were the major fatty acids for mustard seed oil, bitter gourd seed oil, and coconut kernel oil, respectively. All of the oils possessed at least three major peaks in their triacylglycerol profiles except for bitter gourd seed oil which had only one major peak (1-stearoyl, 2,3-dieleostearoyl). The last endothermic peaks were –12.4, –6.0, 6.8, 57.7, 2.7, and 24.3ºC for noni, spinach, lady’s finger, bitter gourd and mustard seed oils, and coconut oil, respectively. Initially, the solid fat content of bitter gourd seed oil decreased gradually, but became rapidly after 50 until 60ºC. Coconut oil had its solid fat content reduced rapidly around 14 to 28ºC.     

储藏条件对茶叶籽毛油品质变化的影响

对茶叶籽毛油进行了6个月的储藏实验,模拟工厂实际情况,探究光照、温度和密闭性对茶叶籽毛油品质的影响。结果表明:热榨茶叶籽毛油储藏稳定性较冷榨茶叶籽毛油好,储藏条件对茶叶籽毛油品质的影响大小依次为光照、温度和密闭性;储藏6个月后,茶叶籽毛油酸值、过氧化值增幅均超过100%,氧化稳定指数降幅超过60%,生育酚含量降幅为20%~50%,角鲨烯含量降幅为50%~83%,茶多酚含量降幅为25%~70%;相关性分析发现,热榨茶叶籽毛油的氧化稳定性与生育酚、茶多酚含量相关性较高,冷榨茶叶籽毛油的氧化稳定性则与角鲨烯含量相关性较高。因此,茶叶籽毛油必须避光储藏,同时维持温度稳定,低温尤佳。     

前处理保护对超临界萃取石榴籽油的影响研究

采取加入不同剂量的V_E及无水乙醇对石榴籽粉进行前处理保护,考察前处理对超临界萃取石榴籽油相关指标及抗氧化性影响。结果表明:石榴籽原料以选择存储时间短、新鲜的石榴籽最好;加V_E后石榴籽油得率和石榴酸、V_E的含量增加;酸值和过氧化值下降;加0.3%V_E处理的石榴籽油抗氧化效率最高,为38.7%;萃取前加入0.3%V_E于石榴籽粉再进行超临界CO2萃取是获得抗氧化性强的石榴籽油的有效方法。     

A comprehensive review of the physicochemical,quality and nutritional properties of Nigella sativa oil

Nigella sativa L. is an annual herb of the Ranunculaceae family, with the seeds called black cumin seed or black seed containing 34–39% oil. Its oil has many uses in traditional medicine and food industry. Black seed oil is a significant source of essential fatty acids, tocopherols (91–246 ppm), phytosterols (1993?2182 ppm), polyphenols (245–309 ppm), essential oils and other bioactive compounds. Thymoquinone is one of the important active compounds in the essential oil part of black seed oil with many health beneficial properties. Black seed oil is getting much attention either used alone or in combination with other vegetable oils. Therefore, providing information about the black seeds originating in different parts of the world, their oil composition and the effect of different oil extraction methods can be of great value. Environmental condition, cultivated areas, maturity period and storage conditions have significant effects on its properties. Black seed oil deserves more attention as a potential multi-purpose product. This article reviews the physicochemical properties, quality, and medicinal and nutritional aspects of black seed oil.     

辣木籽油食用安全性毒理学评价

以SD大鼠和昆明系小鼠为试验动物进行急性毒性、遗传毒性和30 d喂养试验,研究辣木籽油的食用安全性。结果表明:急性毒性试验未发现动物有明显中毒症状与死亡;遗传毒性试验结果均为阴性;30 d喂养试验发现当喂食含有6%、12%辣木籽油饲料的雌、雄大鼠的血糖水平显著降低,喂食含有12%辣木籽油饲料的雄性大鼠的总蛋白水平显著降低,其他各项血液生化指标均无明显变化。因此,辣木籽油是安全无毒的可食用油脂。     

Oxidative stability,shelf-life and stir-frying application of Torreya grandis seed oil

Torreya grandis seed oil, with a feature of Δ5-sciadonic acid (SA, 20:3 Δ5, 11, 14 ω-6), is an attractive woody oil as its potential health benefits in lowering blood and hepatic lipids and anti-inflammatory properties. In the present study, its oxidative stabilities at both room temperature and heating conditions were investigated by analysing oxidation stability index (OSI), shelf-life, changes of fatty acids, acid value and peroxide value during stir-frying tests. Also, its effects on the sensory qualities of stir-fried shredded potatoes were evaluated. The OSI of T. grandis seed oil was 2.97 h at 120 °C, which was 11.24% higher than that of the control soybean oil, contributing to a longer predicted shelf-life of 135–195 d for T. grandis seed oil than 127–180 d for soybean oil. T. grandis seed oil also exhibited superior thermal stability compared to soybean oil. The feature fatty acid, SA, only lost 2.48–5.73% (decreasing from 14.14 to 13.33–13.79%) under the optimised stir-frying conditions at 140–180 °C for 3–5 min. For the stir-frying shredded potatoes, T. grandis seed oil made it more pleasing in colour, odour and palatability. Due to its desirable oxidative stability at room temperature and stir-frying performance at high temperature, T. grandis seed oil is suitable for use as a domestic cooking oil.     

Optimization of Hull‐Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology

Abstract: Response surface methodology (RSM) was applied to optimize hull‐less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull‐less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α‐ and γ‐tocopherols, and antioxidative activity [by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free‐radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α‐tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ‐tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull‐less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α‐tocopherol 5.74 mg/100 g, γ‐tocopherol 24.41 mg/100 g, and an antioxidative activity (EC₅₀) of 27.18 mg oil/mg DPPH. Practical Application: A well‐defined roasting process is very important for the food industry to be able to produce pumpkin seed oil with desirable nutritive and chemical characteristics of this unique salad oil, which changes during the roasting. This study contributes to the knowledge of a product design process for the roasting conditions of naked pumpkin seeds based on results that have demonstrated that an increase in roasting temperature significantly increased the biochemical values and antioxidant properties of the obtained virgin oils.     

PEACH FIRMNESS DURING STORAGE AS AFFECTED BY TREE IRRIGATION SCHEDULES1

The effect on peach [Prunus persica (L) Batsch.] firmness during storage was investigated for the following tree irrigation schedules: no irrigation, irrigation beginning at budbreak until October, and irrigation beginning at stage III of fruit growth until October. Peaches (cv ‘Cresthaven’) from the three tree irrigation schedules were harvested at two ripeness stages and were stored at 2C, 90% RH. After 3, 6, 9, 13, and 16 days of storage, peach firmness was tested by a modified Effegi flesh probe test and drop impact test. From the flesh probe test, the bioyield force, maximum force, and elastic modulus were measured and from the drop impact test, the contact time, peak force/time-to-peak force, and percentage of energy absorbed were measured. None of these parameters were significantly affected by the tree irrigation schedules. Riper peaches were softer during the whole storage period. Less ripe peaches had more variation in firmness parameters during storage. The average firmness of peaches changed only slightly during the first nine days of storage, then softened quickly thereafter.     

Nanoencapsulation of black seed oil by coaxial electrospraying: characterisation,oxidative stability and in vitro gastrointestinal digestion

In this study, black seed oil-loaded zein nanoparticles were produced via coaxial electrospraying. Nanoparticles obtained under optimised conditions had a uniform morphology with a mean diameter of 136 nm and a core–shell structure verified by confocal laser scanning microscope. The encapsulation efficiency of the oil in nanoparticles ranged from 65.3 to 97.2%. The peroxide value of oil in nanoparticles with high encapsulation efficiency was approximately three times lower than unencapsulated oil when stored at 60 °C for 55 days. The totox value of the encapsulated oil in nanoparticles stored at 25 °C was lower than the critical totox value of 30. The amount of thymoquinone released from encapsulated oil was low at the end of the gastric digestion, but the bioaccessibility of thymoquinone from encapsulated oil increased during intestinal digestion compared with free oil. These results demonstrated the successful nanoencapsulation of black seed oil with the improved oxidative stability due to the coaxial structures formed. Black seed oil-loaded zein particles may have the potential to expand the use of black seed oil as a functional ingredient for food systems.     

黑莓籽油脱色工艺及脂肪酸组成的GC/MS分析

对黑莓籽油的脱色工艺进行了研究,同时对黑莓籽油中脂肪酸的组成进行了GC/MS分析。结果表明:黑莓籽油的适宜脱色工艺条件为活性白土用量9%、脱色温度70℃、脱色时间15min;此条件下脱色,黑莓籽油色度降为R0.8、Y10.0;黑莓籽油主要含有硬脂酸、软脂酸、油酸、亚油酸和亚麻酸5种脂肪酸;其中以不饱和脂肪酸为主,相对含量约为85%;优化得到的脱色方法对黑莓籽油脂肪酸的组成和相对含量影响很小。     

Effects of adlay seed oil on blood lipids and antioxidant capacity in hyperlipidemic rats

BACKGROUND: Adlay (Coix lacryma‐jobi L. subsp. ma‐yuen (Romanet) T. Koyama (family Poaceae)) seed has been used as a dietary supplement for its therapeutic effects for thousands of years. This study was designed to investigate the effects of adlay seed oil, obtained by supercritical CO₂ extraction, on blood lipids and antioxidant capacity in hyperlipidemic rats. RESULTS: Adlay seed oil could reduce the abdominal fat tissue and low‐density lipoprotein concentration, and increase the total antioxidant capacity in hyperlipidemic rats. Adlay seed oil also significantly decreased the malondialdehyde content in serum, and increased serum total superoxide dismutase activity in hyperlipidemic rats. Therefore, the antioxidant mechanism might be related to the scavenging effects of adlay seed oil on reactive oxidative species, especially on the superoxide anion free radical. CONCLUSION: The results showed that adlay seed oil had blood lipid‐reducing and antioxidant effects, and could be used as a supplement in healthcare food and drugs for the prevention of chronic diseases (especially artherosclerosis and coronary artery disease). Copyright © 2011 Society of Chemical Industry     

Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)

Fatty acids, protein and amino acids of African oil bean seed (Pentaclethra macrophylla) and velvet beans (Mucuna uriens) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.     

烘烤条件对南瓜籽油品质的影响

不同的烘烤温度和状态对南瓜籽油的品质有一定的影响,通过研究发现,南瓜籽油脂中的不饱和脂肪酸的含量高达83.29%,整仁南瓜籽烘烤后提取的油的品质以及脂肪酸组成变化较小,其抗氧化性随着温度的升高有所降低;磨碎后烘烤的南瓜籽提取的油有酸败的现象,随着温度升高,过氧化值呈现先升后降的趋势,亚油酸氧化严重,相对含量由最初的50.68%降到23.68%,其抗氧化能力越来越弱,下降了34.8%,油的品质降低明显。     

高温条件下外源多酚对油茶籽油氧化稳定性的影响

以没食子酸丙酯、槲皮素等5种外源多酚为试验对象,通过Rancimat法和烘箱法测定油茶籽油的氧化稳定性,研究了在180℃高温条件下外源多酚对油茶籽油氧化稳定性的影响。结果表明:随外源多酚浓度的增加油茶籽油的诱导时间延长,其中添加没食子酸丙酯的抗氧化效果最佳。在180℃加热条件下,5种外源多酚对酸值的升高均有一定抑制作用,且多酚间的差异不明显;对过氧化值、p-茴香胺值、羰基价的增加有明显的抑制作用,而且多酚间的差异明显。说明在高温条件下外源多酚对油茶籽油的氧化有明显的抑制作用。     

伞花木种仁油的理化性质及脂肪酸组成分析

采用索氏抽提法提取伞花木种仁油,并对其理化性质及脂肪酸组成进行分析。结果表明:伞花木种仁粗脂肪含量为36.42%,伞花木种仁油酸值(KOH)为0.70 mg/g,皂化值(KOH)为184mg/g,碘值(I)为111 g/100 g;伞花木种仁油含有14种脂肪酸,主要为油酸(35.87%)、亚油酸(18.39%)和亚麻酸(17.18%),不饱和脂肪酸含量高达92.37%。伞花木是一种具有很高开发价值的油脂植物资源。     

Essential oil composition and antibacterial activity of Thymus caramanicus at different phenological stages

Thymus species are well known as medicinal plants because of their biological and pharmacological properties. Thymus caramanicus is an endemic species grown in Iran. Variation in the quantity and quality of the essential oil of wild population of T. caramanicus at different phenological stages including vegetative, floral budding, flowering and seed set are reported. The oils of air-dried samples were obtained by hydrodistillation. The yields of oils (w/w%) at different stages were in the order of: flowering (2.5%), floral budding (2.1%), seed set (2.0%) and vegetative (1.9%). The oils were analyzed by GC and GC–MS. In total 37, 37, 29 and 35 components were identified and quantified in vegetative, floral budding, full flowering and seed set, representing 99.3, 98.6, 99.2 and 97.8% of the oil, respectively. Carvacrol was the major compound in all samples. The ranges of major constituents were as follow: carvacrol (58.9–68.9%), p-cymene (3.0–8.9%), γ-terpinene (4.3–8.0%), thymol (2.4–6.0%) and borneol (2.3–4.0%). Antibacterial activity of the oils and their main compounds were tested against seven Gram-positive and Gram-negative bacteria by disc diffusion method and determining their minimum inhibitory concentration (MIC) values. The inhibition zones (IZ) and MIC values for bacterial strains, which were sensitive to the essential oil of T. caramanicus, were in the range of 15–36 mm and 0.5–15.0 mg/ml, respectively. The oils of various phenological stages showed high activity against all tested bacteria, of which Bacillus subtilis and Pseudomonas aeruginosa were the most sensitive and resistant strains, respectively. Thus, they represent an inexpensive source of natural antibacterial substances that exhibited potential for use in pathogenic systems.