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

Authors

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

References

Abedi AS, Rismanchi M, Shahdoostkhany M, Mohammadi A, Mortazavian AM. 2017. Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxi­dant activity. J. Food Sci. Tech. 54, 3779-3790. https://doi.org/10.1007/s13197-017-2718-1 PMid:29085120 PMCid:PMC5643791

Abenavoli L, Capasso R, Milic N, Capasso F. 2010. Milk thistle in liver diseases: past, present, future. Phytother. Res. 24, 1423-1432. https://doi.org/10.1002/ptr.3207 PMid:20564545

AOCS 1997 AOCS Official Method Ch 6-91: Determination of the Composition of the Sterol Fraction of Animal and Vegetable Oils and Fats by TLC and Capillary GLC. 4th Edn. American Oil Chemist's Society USA

AOCS 2017 AOCS Official Method Ce 1h-05: cis-,trans-, Saturated, Monounsaturated and Polyunsaturated Fatty Acids in Vegetable or Non-Ruminant Animal Oils and Fats by Capillary GLC. 7th Edn. American Oil Chemists' Society

AOCS 2017 AOCS Official Method Cc13i-96: Determination of Chlorophyll Pigments in Crude Vegetable Oils. 7th Edn. American Oil Chemists' Society

Bodoira RM, Penci MC, Ribotta PD, Martínez ML. 2017. Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. LWT-Food Sci. Technol. 75, 107-113. https://doi.org/10.1016/j.lwt.2016.08.031

CODEX-STAN:210-1999 Joint FAO/WHO Codex Alimentarius Commission, Codex Standard for Named Vegetable Oils

Dabbour IR, Al-Ismail KM, Takruri HR, Azzeh FS. 2014. Chemical characteristics and antioxidant content proper­ties of cold pressed seed oil of wild milk thistle plant grown in Jordan. Pak. J. Nutr. 13, 67-78. https://doi.org/10.3923/pjn.2014.67.78

Dąbrowski G, Konopka I, Czaplicki S. 2018. Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition. Food Sci. Biotech. 27, 677-686. https://doi.org/10.1007/s10068-018-0316-2 PMid:29937682 PMCid:PMC5993861

Dąbrowski G, Konopka I, Czaplicki S, Tańska M. 2017. Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method. Eur. J. Lipid Sci. Technol. 119, 1600209. https://doi.org/10.1002/ejlt.201600209

De Falco B, Amato M, Lanzotti V. 2017. Chia seeds products: an overview. Phytochem. Rev. 16, 745-760. https://doi.org/10.1007/s11101-017-9511-7

Eitenmiller R, Lee J. 2004. Vitamin E - food chemistry composi­tion and analysis. Marcel Dekker New York USA. https://doi.org/10.1201/9780203970140.ch1

Fatemi SH, Hammond EG. 1980. Analysis of oleate linoleate and linolenatehydroperoxides in oxidized ester mixtures. Lipids 15, 379-385. https://doi.org/10.1007/BF02533555

Gharby S, Harhar H, Guillaume D, Roudani A, Boulbaroud S, Ibrahimi M, Charrouf Z. 2015. Chemical investigation of Nigella sativa L. seed oil produced in Morocco. J. Saudi Soc. Agric. Sci. 14, 172-177. https://doi.org/10.1016/j.jssas.2013.12.001

Górnaś P, Siger A, Juhņeviča K, Lācis G, Šnē E, Segliņa D. 2014. Cold-pressed Japanese quince (Chaenomeles japon­ica (Thunb.) Lindl ex Spach) seed oil as a rich source of α-tocopherol carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils. Eur. J. Lipid Sci. Technol. 116, 563-570. https://doi.org/10.1002/ejlt.201300425

Guimarães RCA, Macedo MLR, Munhoz CL, Filiu W, Viana LH, Nozaki VT, Hiane PA. 2013. Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats. Food Sci. Tech. 33, 209-217. https://doi.org/10.1590/S0101-20612013005000029

ISO 3960: Animal and vegetable fats and oils. Determination of peroxide value. International Organization for Standardization 2001.

ISO 3961: Animal and vegetable fats and oils.Determination of iodine value. International Organization for Standardization 2018.

ISO 660: Animal and vegetable fats and oils. Determination of acid value and acidity. International Organization for Standardization 1996.

ISO 6885: Animal and vegetable fats and oils. Determination of anisidine value. International Organization for Standardization 2007.

ISO 8534: Animal and vegetable fats and oils.Determination of water content - Karl Fischer method (pyridine free). International Organization for Standardization 2017.

Ixtaina VY, Nolasco SM, Tomás MC. 2012. Oxidative stability of chia (Salvia hispanica L.) seed oil: Effect of antioxi­dants and storage conditions. J. Am. Oil Chem. Soc. 89, 1077-1090. https://doi.org/10.1007/s11746-011-1990-x

Kittipongpittaya K, Panya A, Cui L, McClements DJ, Decker EA. 2014. Association colloids formed by multiple surface active minor components and their effect on lipid oxidation in bulk oil. J. Am. Oil Chem. Soc. 91, 1955-1965. https://doi.org/10.1007/s11746-014-2541-z

Kola O. 2015. Comparative analysis of physicochemical char­acteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame. Riv. Ital. Sostanze Grass. 92, 211-217.

Kostadinović Veličkovska S, Brühl L, Mitrev S, Mirhosseini H, Matthäus B. 2015. Quality evaluation of cold-pressed edi­ble oils from Macedonia. Eur. J. Lipid Sci. Technol. 117, 2023-2035. https://doi.org/10.1002/ejlt.201400623

Kostadinović Veličkovska S, Naumova Letia G, Čočevska M, Brühl L, Silaghi-Dumitrescu R, Mirhosseini H, Llieva F, Mihajlov L, Dimovska V, Kovacevič B, Gulaboski R, Matthäus B. 2018. Effect of bioactive compounds on anti­radical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia. J. Food Meas. Charact. 12, 1-8. https://doi.org/10.1007/s11694-018-9871-8

Krygier K, Wroniak M, Dobczyński K, Kiełt I, Grześkiewicz S, Obiedziński M. 1998. Characteristic of commercial cold pressed vegetable oils. Oil seed Crops 19, 573-582.

Kyriakidis NB, Katsiloulis T. 2000. Calculation of iodine value from measurements of fatty acid methyl esters of some oils: Comparison with the relevant. American Oil Chemists Society Method. J. Am. Oil Chem. Soc. 77, 1235-1238. https://doi.org/10.1007/s11746-000-0193-3

Makała H. 2015. Cold-pressed oils as functional food. Plant Lipids Science, Technology, Nutritional Value and Benefits to Human Health, 185-200.

Materac E, Marczyński Z, Bodek KH. 2013. Rola kwasów tłuszczowych omega-3 i omega-6 w organizmie Człowieka. Bromat. Chemia Toksykol. 46, 225-233.

Meddeb W, Rezig L, Abderrabba M, Lizard G, Mejri M. 2017. Tunisian Milk Thistle: An Investigation of the Chemical Composition and the Characterization of Its Cold-Pressed Seed Oils. Int. J. Mol. Sci. 18, 2582. https://doi.org/10.3390/ijms18122582 PMid:29207484 PMCid:PMC5751185

Mohammed NK, Manap MYA, Tan CP, Muhialdin BJ, Alhelli AM, Hussin ASM. 2016. The effects of different extraction methods on antioxidant properties chemical composition and thermal behavior of black seed (Nigella sativa L.) oil. Evid.-Based Compl. Alt. 6273817. https://doi.org/10.1155/2016/6273817 PMid:27642353 PMCid:PMC5015008

Obiedzińska A, Waszkiewicz-Robak B. 2012. Cold pressed oils as functional food. Food Sci. Technol. Qual. 19, 27-44. https://doi.org/10.15193/zntj/2012/80/027-044

Parry J, Hao Z, Luther M, Su L, Zhou K, Yu L. 2006. Characterization of cold-pressed onion, parsley, carda­mom, mullein, roasted pumpkin and milk thistle seed oils J. Am. Oil Chem. Soc. 83, 847-854. https://doi.org/10.1007/s11746-006-5036-8

Power ML, Koutsos L. 2019. The Common Marmoset in Captivity and Biomedical Research: Chapter 4 - Marmoset Nutrition and Dietary Husbandry. American College of Laboratory Animal Medicine 63-76. https://doi.org/10.1016/B978-0-12-811829-0.00004-2

Prescha A, Grajzer M, Dedyk M, Grajeta H. 2014. The anti­oxidant activity and oxidative stability of cold-pressed oils. J. Am. Oil Chem. Soc. 91, 1291-1301. https://doi.org/10.1007/s11746-014-2479-1 PMid:25076788 PMCid:PMC4110403

Rahimi A, Arslan N, Rezaeieh KAP, Gurbuz B. 2015. Variation in fatty acid composition of four Turkish registered poppy (Papaver somniferum L.) seeds in two locations (Ankara and Boldavin) of Turkey. Eur. Online J. Nat. Social Sci. 4, 183-190.

Siger A, Kaczmarek A, Rudzińska M. 2015. Antioxidant activ­ity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. Eur. J. Lipid Sci. Technol. 117, 1225-1237. https://doi.org/10.1002/ejlt.201400378

Siger A, Dwiecki K, Borzyszkowski W, Turski M, Rudzińska M, Nogala-Kałucka M. 2017. Physicochemical characteristics of the cold-pressed oil obtained from seeds of Fagus sylvat­ica L. Food Chem. 225, 239-245. https://doi.org/10.1016/j.foodchem.2017.01.022 PMid:28193421

Siger A, Nogala-Kałucka M, Lampart-Szczapa E. 2008. The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. J. Food Lipids 15, 137-149. https://doi.org/10.1111/j.1745-4522.2007.00107.x

Simopoulos AP, Leaf A, Salem N. 1999. Workshop on the essen­tiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. J. Am. Col. Nutr. 18, 487-489. https://doi.org/10.1080/07315724.1999.10718888 PMid:10511332

Skwarek M, Dolatowski ZJ. 2013. Quality of cold-pressed organic oils. Sci. Nat. Technol. 7, 37

Solati Z, Baharin BS, Bagheri H. 2014. Antioxidant property, thymoquinone content and chemical characteristics of different extracts from Nigella sativa L. seeds. J. Am. Oil Chem. Soc. 91, 295-300. https://doi.org/10.1007/s11746-013-2362-5

Sousa ABB, Santos Junior OO, Visentainer JV, Almeida NM. 2017. Total lipid nutritional quality of the adipose tissue from the orbital cavity in Nile tilapia from continental aquaculture. Acta Sci. An. Sci. 39, 335-341. https://doi.org/10.4025/actascianimsci.v39i4.36303

Wierzbowska J, Bowszys T, Sternik P. 2013. Effect of min­eral fertilization on the content and quality of fat in the achenes of milk thistle (Sylibummarianum L. Gaertner). Oil seed Crops 33, 99-112. https://doi.org/10.5604/12338273.1058597

Wroniak M, Łukasik D. 2007. Evaluation of oxidative stabil­ity of selected cold pressed edible oils. Oil seed Crops 27, 303-318.

Wroniak M, Kwiatkowska M, Krygier K. 2006. Characteristic of selected cold pressed oils. Food Sci. Technol. Qual. 2, 46-58.

Yun JM, Surh J. 2012. Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress. Prev. Nutr. Food Sci. 17, 158-165. https://doi.org/10.3746/pnf.2012.17.2.158 PMid:24471078 PMCid:PMC3866755

Zaborowska Z, Przygoński K. 2016. Determination of tocopher­ols and tocotrienols content in vegetable oils and industrial fats. Towaroznawcze Problemy Jakości 3, 83-90.

Published

2020-09-15

How to Cite

1.
Rokosik E, Dwiecki K, Siger A. Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds. grasasaceites [Internet]. 2020Sep.15 [cited 2023Jan.31];71(3):e368. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1835

Issue

Section

Research