Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)

Whole sunflower seeds were exposed to microwave roasting for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were then separated from the sunflower seeds, and the lipid components and the positional distribution of fatty acids in triacylglycerols (TAGs) and phospholipids (PLs) were investigated. Major lipid components were TAGs and PLs, while steryl esters, free fatty acids and diacylglycerols were also present in minor proportions. The greatest PL losses (p < 0.05) were observed in phosphatidyl ethanolamine, followed by phosphatidyl choline or phosphatidyl inositol. Significant differences (p < 0.05) in fatty acid distributions occurred (with few exceptions) when sunflower seeds were microwaved for 20 min or more. Nevertheless, the principal characteristics for the positional distribution of fatty acids still remained after 20 min of microwave roasting; unsaturated fatty acids, especially linoleic, were predominantly concentrated in the sn‐2‐position and saturated fatty acids, especially stearic and palmitic acids, primarily occupied the sn‐1‐ or sn‐3‐position. These results indicate that no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting, ensuring that a good‐quality product would be attained.     

Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven

Whole soybeans (Glycin max L.) were roasted by exposure to microwaves at a frequency of 2,450 MHz, and their hypocotyls were separated from other tissues (seed coat and cotyledons). The quality characteristics and composition in the hypocotyl oils were studied in relation to their tocopherol distributions and were evaluated as compared to an unroasted oil sample. Only minor increases (P<0.05) in chemical and physical changes of the oils, such as carbonyl value, anisidine value and color development, occurred with increased roasting time. Significant decreases (P<0.05) were observed in the amounts of phospholipids in the oils after microwave roasting. Nevertheless, compared to the original level, more than 80% tocopherols still remained after 20 min of roasting. These results suggest that the exposure of soybeans to microwaves for 6 to 8 min caused no significant loss or changes in the content of tocopherols and polyunsaturated fatty acids in the hypocotyls. Therefore, a domestic microwave oven would be useful as a simple and quick means for preparing hypocotyl oil of good quality.     

Molecular species of triacylglycerols in the hulls of sunflower seeds (Helianthus annuus L.) following microwave treatment

Whole sunflower seeds (Helianthus annuus L.) were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The hulls were then stripped from the seeds. Molecular species and fatty acid distributions of triacylglycerols (TAGs), isolated from total lipids in the hulls, were analyzed by a combination of argentation thin‐layer chromatography (TLC) and gas chromatography. A modified argentation TLC procedure, developed to optimize the separation of the TAGs, provided 10 different groups of TAGs, based on both the degree of unsaturation and the total fatty acid chain‐length. Dilinoleolein (29.5—30.2 wt‐%), trilinolein (18.2—24.2 wt‐%), dilinoleopalmitin and dilinoleostearin (17.0—18.1 wt‐%), palmitoleolinolein and stearoleolinolein (11.4—14.0 wt‐%) and dioleolinolein (7.5—8.6 wt‐%) were the main TAGs detected after microwave roasting. However, roasting caused a significant decrease (p < 0.05), not only in TAG molecular species containing more than four double bonds, but also in the amounts of diene species present in TAGs. These results suggest that microwaves should affect TAGs in the hulls more significantly (p < 0.05) than those in the sunflower kernels.     

Determination of tocopherols and phytosterols in sunflower seeds by NIR spectrometry

The objective of this work was to develop a near‐infrared reflectance spectrometry (NIRS) calibration estimating the tocopherol and phytosterol contents in sunflower seeds. Approximately 1000 samples of grinded sunflower kernels were scanned by NIRS at 2‐nm intervals from 400 to 2500 nm. For each sample, standard measurements of tocopherol and phytosterol contents were performed. The total tocopherol content was obtained by high‐performance liquid chromatography coupled with a fluorescence detector, while the total phytosterol content was assessed by gas chromatography. For tocopherol, the calibration data set ranged from 175 to 1005 mg/kg oil (mean value around 510 ± 140 mg/kg oil), whereas for the phytosterol content, the calibration data set ranged from 180 to 470 mg/100 g oil (mean value of 320 ± 50 mg/100 g oil). The NIRS calibration showed a relatively good correlation (R² = 0.64) between predicted by NIRS and real values for the total tocopherol content but a poor correlation for the total phytosterol content (R² = 0.27). These results indicate that NIRS could be useful to classify samples with high and low tocopherol content. In contrast, the estimation of phytosterol contents by NIRS needs further investigation. Moreover, in this study, calibration was obtained by a modified partial least‐squares method; the use of other mathematical treatments can be suitable, particularly for total phytosterol content estimation.     

Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils

The oxidative stability of vegetable oils is determined by their fatty acid composition and antioxidants, mainly tocopherols but also other non‐saponifiable constituents. The effect of fatty acids on stability depends mainly on their degree of unsaturation and, to a lesser degree, on the position of the unsaturated functions within the triacylglycerol molecule. Vegetable oils contain tocopherols and tocotrienols, especially α‐ and γ‐tocopherols, as their main antioxidants. The antioxidant behavior of tocopherols represents a complex phenomenon as they are efficient antioxidants at low concentrations but they gradually lose efficacy as their concentrations in the vegetable oils increase. The “loss of efficacy” of tocopherols, sometimes referred to as a “pro‐oxidant effect”, is witnessed by an increase in the rate of oxidation during the induction period, despite elongation of this phase. The phenomenon is much obvious for α‐tocopherol, but is also evident for other tocopherols. In agreement with nature's wisdom, the tocopherol levels in vegetable oils seem to be close to the optimal levels needed for the stabilization of these oils. The presence of other antioxidants in the oils, e.g. carotenoids, phenolic compounds, and Maillard reaction products, may synergize with tocopherols and minimize this loss of efficacy.     

Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil

The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of tocopherols of sunflower seed oil. Microwaved sunflower seeds (Helianthus annuus L.) of two varieties, KL-39 and FH-330, were extracted using n-hexane. Roasting decreased the oil content of the seeds significantly (P<0.05). The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting. Analysis of the extracted oils demonstrated a significant increase in FFA, p-anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min. The iodine values of the oils were remarkably decreased. A significant (P<0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found. However, after 15 min of roasting, the amount of α-tocopherol homologs was still over 76 and 81% of the original levels for the KL-39 and FH-330 varieties, respectively. In the same time period, the level of σ-tocopherol fell to zero. Regarding the FA composition of the extracted oils, microwave heating increased oleic acid 16–42% and decreased linoleic acid 17–19%, but palmitic and stearic acid contents were not affected significantly (P<0.05).     

Nondestructive determination of fatty acid composition of husked sunflower (Helianthus annua L.) seeds by near-infrared spectroscopy

Determination of the fatty acid composition of sunflower (Helianthus annua L.) seeds by near-infrared (NIR) spectroscopy was examined. Sunflower seeds were husked (removed from their hulls by a husking machine or manually with a knife). NIR spectra of these seeds were scanned from 1100 to 2500 nm at 2-nm intervals in a whole-grain cell with a wideangle moving drawer for machine-husked seeds or in a single-grain cup for a manually husked single-grain seed. The extracted oils from machine-husked seeds also were scanned by sandwiching them between a pair of slide glasses to create a thin layer and by placing them on a syrup cup. For extracted oil, the absorption band around 1720 nm filled out to the shorter wavelength region in the NIR second-derivative spectra as the percentage of the linoleic acid moiety increased, because linoleic acid absorbs in this region. On the other hand, for husked seeds and for a single-grain seed, as the percentage of linoleic acid increased, the trough at 1724 nm where oleic and saturated acids absorb decreased in the second-derivative NIR spectra. Determination of the fatty acid composition of sunflower seeds could be carried out successfully according to the NIR spectral pattern for both extracted oil (r=−0.989) and kernel seed (r=−0.993). This is important, especially for a manually husked single-grain seed (r=−0.971), because it can still be germinated after such nondestructive analysis.     

Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating

Effects of 0, 0.05, 0.25, 0.50 and 1.0% levels of fatty acids (caproic, caprylic, capric and lauric) or hydrocarbons (decane and dodecane) on tocopherol stability in vegetable oils during microwave heating were determined by measuring tocopherol losses and carbonyl and anisidine values. The fatty acids showed similar prooxidant activities toward tocopherols in purified vegetable, oils when heated in a microwave oven. However, decane or dodecane, which had the same number of carbons as capric or lauric acid but no carboxylic group, did not show prooxidant activity. The shorter the chainlength and the higher the level of fatty acids, the greater was the reduction of tocopherols in the oils. The addition of low-molecular weight fatty acids resulted in greater acceleration in the oxidation of to pay attention to these free fatty acids produced in the oils when heated in a microwave oven.     

Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60°C for up to 30 d and evaluated for polar compounds, polymers, peroxide value, oil stability index, and α-tocopherol content. Results obtained through the various methods applied were consistent and indicated that the length of the induction period could not be explained only on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. α-Tocopherol content also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg α-tocopherol at the starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level, 19% polar compounds, and 100 mg/kg α-tocopherol.     

Fat content and fatty acid composition of oils extracted from selected wild-gathered tropical plant seeds from Nigeria

As the search for alternative sources of food to alleviate hunger continues, this study was undertaken to determine the fat content and the fatty acid composition of 15 lesser-known wild tropical seeds gathered in Nigeria. Results were contrasted with five tropical soybean varieties (Glycine max). The fat content varies from less than 1% (Pterocarpus santalinoides, Daniellia ogea) to 59% (Entandrophragma angolense). The fatty acid composition of most of the wild and mostly leguminous seeds differed considerably, compared to the composition of tropical soybeans. The oil of Adansonia digitata, Prosopis africana, Afzelia lebbeck, Enterolobium cyclocarpium, and Sesbania pachycarpa contained high proportions of linoleic and oleic acid as well as palmitic and linolenic acid. Seeds of Milletia thonningii, Lonchocarpus sericeus, and S. pachycarpa were much higher in linolenic acid and relatively poor in linoleic acid, compared to soybeans. The content of saturated fatty acids was higher than that of soybeans, resulting in lower polyunsaturated/saturated (P/S) ratios (0.83–2.12) than observed in soybeans (P/S=3.4), with the exception of the composition of S. pachycarpa (P/S=3.15). Some of these less familiar wild seeds could be used as sources for industrial or edible oils, provided that possible toxic constituents could be removed.     

Variability in oil content among heads and seeds within heads of sunflowers (Helianthus annuus L.)

Oil contents were determined by nuclear magnetic resonance on four samples, each consisting of six seeds, from each of three ring positions (outer, middle, and inner) for 10 heads from each of two open-pollinated varieties and two inbred lines of sunflowers. The largest source of variability for three of the entries was due to differences among heads. Variability due to seed position in the head was the largest for the fourth entry. When averaged over all entries, % oil was the highest for seeds samples from the middle ring position. In studies in which oil content is determined on single seeds or small samples, error variation can be reduced by sampling from either of the outer two ring positions, rather than sampling from the inner position or at random. Journal article no. 441 of the North Dakota Agricultural Experiment Station. ARS, USDA.     

Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatment

Whole pumpkin seeds (Cucurbita spp.) of two cultivars were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the whole seeds, and were investigated not only for the different acyl lipids and their fatty acid compositions, but also for the molecular species of triacylglycerols (TAGs). A modified argentation TLC procedure, developed to optimize the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the chain‐length of fatty acid groups. With a few exceptions, dioleopalmitin (5.8–18.8 wt‐%), dipalmitolinolein (8.1–8.8 wt‐%), triolein (6.3–20.5 wt‐%), palmitoleolinolein (15.0–16.1 wt‐%), dioleolinolein (16.7–23.0 wt‐%), dilinoleopalmitin (4.6–15.4 wt‐%) and dilinoleolein (6.7–19.4 wt‐%) were the main TAG components. When pumpkin seeds were microwaved for 20 min or more, significant differences (p <0.05) occurred in the acyl lipids as well as their fatty acid distributions with a few exceptions. Therefore, microwave roasting caused a significant decrease (p <0.05), not only in TAGs molecular species containing more than 4 double bonds, but also in the amounts of diene species present in triacylglycerols. These results contribute to the study of the functional properties of pumpkin seed products.     

Fatty acids,sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.

Morphological characterization was investigated by agro-morphological criteria related to carob seed size in four different moroccan regions collected in 2018 and 2019. There was no significant difference (p ≤ 0.05) on the seeds lengths and widths. However, a significant difference between seeds thickness and total seeds weight per pod (p ≤ 0.05) were observed between these four populations. The fatty acid, sterol, tocopherol, hydrocarbon, and the unoxygenated composition of carob seed extracts (Ceratonia siliqua L.) were studied. The mean fat yield of the seeds obtained is 1.53%–2.17%, 2.14%–2.15%, 1.61%–1.62%, 1.71%–1.75% for, respectively, the P1 (Meknes), P2 (Fez), P3 (Khemisset), and P4 (Marrakech) in 2018 and 2019. The seed oil was extracted with hexane and the analysis of the fatty fraction was performed by gas chromatography–mass spectrometry (GC–MS). Results show that the major fatty acids for 2018 and 2019 are linoleic acid (61.48%–61.52%, 52.12%–52.14%, 57.76%–58.15%, 61.33%–61.52%), palmitic acid (15.78%–15.81%, 16.44%–16.45%, 19.11%–18.37%, 20.24%–20.32%), oleic acid (11.03%–11.04%, 8.72%–8.82%, 8.51%–8.61%, 8.41%–8.53%), stearic acid (4.35%–3.14%, 5.40%–5.43%, 3.12%–3.13%, 0.96%–1.56%), and cerotic acid (0.62%–0.53%, 4.51%–4.52%, 4.03%–4.06%, 3.84%–3.87%). The unsaturated fatty acids (69.39% in 2018 and 69.68% in 2019) are the most dominant in the four seed extracts compared to the saturated fatty acids. In addition, the oil carob seeds analysis revealed the presence of γ-tocopherol, α-tocopherol and four sterols that included campesterol, stigmasterol, and β-sitosterol. Moreover, the determination of hydrocarbon and un-oxygenated compounds confirmed the existence of major compounds such as heptadecane, 2-methyltriacontane, 1-iodo hexadecane and 1-iodo octadecane. The hierarchical analysis based on the morphological and chromatographic characterization of the seeds allowed the identification of three groups. Consequently, the first group consisted of populations from Marrakesh (P4) and Khemisset (P3), the second group consisted of the P1 from Meknes, and the P2 from Fez constituted the third group.     

Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating

Effects of 0 to 1.0% levels of caprylic, capric, lauric, myristic, palmitic or stearic acid on the oxidative stability of purified soybean oil were investigated under microwave heating conditions. A prooxidative effect of the fatty acids introduced into the systems was established. The extent of this effect depended on the acyl chin and levels of added fatty acids. During microwave heating, the oxidative rate of purified soybean oil by the fatty acids was rapid compared to the addition of their corresponding hydrocarbons; the shorter the chainlength and the higher the levels of fatty acids, the more accelerated was the thermal oxidation in the oil. The results are explained on the basis of the catalytic effect of the carboxylic group on the formation of free radicals by the decomposition of hydroperoxides. Therefore, particular attention should be paid to the free fatty acid content, which affects the oxidative stability of purified soybean oil.     

Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand

Hazelnut (Corylus avellana L.) samples were collected from six different cultivars of trees grown in an experimental orchard at Lincoln University. Three U.S. commercial cultivars (Butler, Ennis, and Barcelona), two European commerical cultivars (Tonda di Giffoni and Campanica), and one New Zealand selection (Whiteheart) were evaluated. The total oil, stability to oxidation of the oil, and fatty acid, tocopherol, and sterol composition were determined on samples of freshly extracted hazelnut oil. The total oil content of the seeds ranged from 54.6 to 63.2% while the stability of the oil, as measured by the Rancimat test ranged from 15.6 to 25.3 h. The content of the monounsaturated oleic acid in the oils ranged from 73.8 to 80.1% of the total fatty acids, while the tocopherol content ranged from 225.8 to 552.0 mg/g freshly extracted oil. The major desmethylsterols were sitosterol, ranging from 1416 to 1693 μg/g, campesterol, ranging from 78 to 114 μg/g, and Δ5-avenasterol, ranging from 110 to 170 μg/g. The oil extracted from the cultivar Whiteheart was more stable (measured by Rancimat) than the oil from all other cultivars grown at the same location and under the same conditions. Whiteheart contained higher levels of total and γ-tocopherol when compared to the other cultivars. The higher levels of tocopherol in Whiteheart help to explain the greater stability of the oil during the oxidative stress test. These results suggest that nuts from the cultivar Whiteheart could be stored longer than the other nuts tested. Presented as a poster at the 87th AOCS Annual Meeting, Indianapolis, Indiana, April 28–May 1, 1996.     

Phytosterol accumulation in canola, sunflower, and soybean oils: Effects of genetics, planting location, and temperature

To assess the potential of traditional selection breeding to develop varieties with increased phytosterol content, we determined concentrations of those sterols in canola, sunflower, and soybean seed oils produced from breeding lines of diverse genetic backgrounds. Seed oils were extracted and saponified, and the nonsaponifiable fractions were subjected to silylation. The major phytosterols brassicasterol, campesterol, stigmasterol and β-sitosterol, were quantified by capillary gas chromatography with flame-ionization detection. Canola contained approximately twice the amount of total phytosterols (4590–8070 μg g⁻¹) as sunflower (2100–4540 μg g⁻¹) or soybean (2340–4660 μg g⁻¹) oils. Phytosterol composition varied among crops as expected, as well as within a crop. Both genetic background and planting location significantly affected total phytosterol concentrations. Soybean plants were maintained from flower initiation to seed maturity under three temperature regimes in growth chambers to determine the effect of temperature during this period on seed oil phytosterol levels. A 2.5-fold variability in total phytosterol content was measured in these oils (3210–7920 μg g⁻¹). Total phytosterol levels increased with higher temperatures. Composition also changed, with greater percent campesterol and lower percent stigmasterol and β-sitosterol at higher temperatures. In these soybean oils, total phytosterol accumulation was correlated inversely with total tocopherol levels. Owing to the relatively limited variability in phytosterol levels in seed oils produced under field conditions, it is unlikely that a traditional breeding approach would lead to a dramatic increase in phytosterol content or modified phytosterol composition.     

Clustering Analysis,Structure Fingerprint Analysis,and Quantum Chemical Calculations of Compounds from Essential Oils of Sunflower (Helianthus annuus L.) Receptacles

Sunflower (Helianthus annuus L.) is an appropriate crop for current new patterns of green agriculture, so it is important to change sunflower receptacles from waste to useful resource. However, there is limited knowledge on the functions of compounds from the essential oils of sunflower receptacles. In this study, a new method was created for chemical space network analysis and classification of small samples, and applied to 104 compounds. Here, t-SNE (t-Distributed Stochastic Neighbor Embedding) dimensions were used to reduce coordinates as node locations and edge connections of chemical space networks, respectively, and molecules were grouped according to whether the edges were connected and the proximity of the node coordinates. Through detailed analysis of the structural characteristics and fingerprints of each classified group, our classification method attained good accuracy. Targets were then identified using reverse docking methods, and the active centers of the same types of compounds were determined by quantum chemical calculation. The results indicated that these compounds can be divided into nine groups, according to their mean within-group similarity (MWGS) values. The three families with the most members, i.e., the d-limonene group (18), α-pinene group (10), and γ-maaliene group (nine members) determined the protein targets, using PharmMapper. Structure fingerprint analysis was employed to predict the binding mode of the ligands of four families of the protein targets. Thence, quantum chemical calculations were applied to the active group of the representative compounds of the four families. This study provides further scientific information to support the use of sunflower receptacles.     

Microwave roasting and positional distribution of fatty acids of phospholipids in soybeans (Glycine max L.)

Whole soybeans were exposed to microwave roasting for 6, 12, and 20 min at a frequency of 2,450 MHz and were studied not only for phospholipid composition but also for positional distribution of the fatty acids. During microwave roasting, the greatest rate of phospholipid losses (P<0.05) was observed in phosphatidylethanolamine (PE), followed by phosphatidylcholine (PC) and phosphatidylinositol (PI), respectively. Therefore, the effects of microwave roasting on the composition and positional distribution of the fatty acids are likely clearer in PE than in PC or PI. However, the principal characteristics for the positional distribution of fatty acids are still retained during microwave roasting: unsaturated fatty acids, especially linoleic, are predominantly concentrated in the 2-position, and saturated fatty acids, especially palmitic, primarily occupy the 1-position after 12 or 20 min of roasting. The results suggest that unsaturated fatty acids located in the 2-position are significantly protected from microwave roasting.     

Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating

Effects of microwave heating on the oxidative stability ofd-tocopherols were studied in relation to the production of fatty acids in oils. During microwave heating, the stability of tocopherols decreased in the orderδ>β>γ>α. This order did not depend on the types of ethyl esters of fatty acids or oils present. But, the shorter the chainlength and the lower the degree of unsaturation of the fatty acid ethyl esters, the greater was the reduction in amount of individual tocopherols. A similar tendency was observed when tocopherol-stripped vegetable oils, with equimolar mixtures of tocopherols added, were treated under the same conditions. The reduction in tocopherols became greater with increasing levels of free fatty acids.     

The effect of nitrogen,phosphorus and potassium fertilizer applications on the seed yield of sunflower (Helianthus annuus L.) grown on sandy soils and the prediction of phosphorus and potassium responses by soil tests

The nitrogen, phosphorus and potassium requirement of sunflower was evaluated when the crop was grown on siliceous sands overlying clay in the south east of South Australia. Of the seven sites used in the investigation, significant seed yield responses to phosphorus were recorded at two, while at a further two sites seed yields were increased by potassium additions. Nitrogen applications did not significantly increase seed yields at any site but decreased seed yields at two. This lack of nitrogen response was attributed to the sites having been long term legume pastures prior to the sunflower crops.Oil concentrations of sunflower seed ranged from 40.6% to 45.3% between sites, but fertilizer treatment had no significant effect.Critical nutrient ranges for both soil (Colwell) extractable phosphorus and potassium were derived at maximum seed yield. These were 16–20 mg kg^–1 for extractable phosphorus and 70–80 mg kg^–1 for extractable potassium.