Grasas y Aceites, Vol 71, No 3 (2020)

Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds


https://doi.org/10.3989/gya.0679191

E. Rokosik
Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poland
orcid https://orcid.org/0000-0002-3604-4414

K. Dwiecki
Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poland
orcid https://orcid.org/0000-0002-1438-1217

A. Siger
Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poland
orcid https://orcid.org/0000-0002-3681-153X

Abstract


Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

Keywords


Chia; Cold-pressed oil; Milk thistle; Nigella; Nutritional quality; Phytosterols; Poppy; Tocopherols

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