Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process

Authors

DOI:

https://doi.org/10.3989/gya.1123212

Keywords:

Cephalaria syriaca seed, Crude and refined vegetable oil, Physico-chemical, Quality properties, Food

Abstract


The present study has determined that the crude-oil refining process from the Cephalaria syriaca (CS) seed, which could be a new vegetable oilseed source, changed its physical and chemical quality properties (except specific gravity and refractive index). It was also determined that the dominant saturated and unsaturated fatty acids in the crude and refined oils were myristic (21.06-11.80%), palmitic (10.8-8.91%), stearic (2.26-2.70%), oleic (29.17-34.24%) and linoleic (35.56-40.57%). The vitamin E values of the crude and refined CS seed oils were 51.95-50.90 mg/kg, respectively. The oxidative stability values for crude and refined CS seed oils were 2.32-2.69 h, respectively. β-sitosterol and campesterol were the predominant sterols. As a result of the refining process, although magnesium, potassium, iron and copper decreased, the ratios of sodium, aluminum, calcium, chromium, strontium, rubidium, and barium increased. The results provide preliminary data for the future consumption of CS oil in particular for refined CS seed oil.

Downloads

Download data is not yet available.

References

Arnaud J, Fortis I, Blachier S, Kia D. Favier A. 1991. Simultaneous Determination of Retinol, a-Tocopherol and b-Carotene in Serum By İsocratic High-Performance Liquid Chromatography, J. Chromatogr. 572 (1-2), 103-116. https://doi.org/10.1016/0378-4347(91)80476-S PMid:1818046

AOAC. 2000. Oils and fats. In AOAC International Official Methods of Analysis, 17th Edition Association of Official Analytical Chemists, Gaithersburg.

Bretagnolle F, Matejicek A, Gregoire S, Reboud X. Gaba S. 2016. Determination of fatty acids content, global antioxidant activity and energy value of weed seeds from agricultural fields in France. Eur. Weed Research. Soc. 56, 78-95. https://doi.org/10.1111/wre.12188

Castelo-Branco VN, Santana I, Di-Sarli VO, Freitas SP, Torres AG, 2016. Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils. Eur. J. Lipid Sci. Technol. 118, 224-235. https://doi.org/10.1002/ejlt.201400299

Cercaci L, Rodriguez-Estrada TM, Lercker G, 2003. Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. J. Chromatog. A 985 211-220. https://doi.org/10.1016/S0021-9673(02)01397-3 PMid:12580489

Coppin EA, Pike OA. 2001. Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. J. Am. Oil Chem. Soc. 78, 13-18. https://doi.org/10.1007/s11746-001-0212-4

Duman E, Özcan MM. 2020. The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. J. Food Sc. Technol. 57, 2501-2506. https://doi.org/10.1007/s13197-020-04285-w PMid:32549600 PMCid:PMC7270387

Gökalp HY, Nas S, Ünsal M. 2001. Bitkisel Yağ Teknolojisi. Pamukkale Üni. Mühendislik Fak. Ders Kitapları Yayın No:5. Denizli.

El-Mallah HM, Safinaz M, Minar MM, Adel G. 2011. Effect of chemical refining steps on the minor and major components of cottonseed oil. Agric. Biol. J. North Am. 2 (2), 341- 349. https://doi.org/10.5251/abjna.2011.2.2.341.349

Göktürk RS, Sümbül, H. 2014. A taxonomic revision of the genus Cephalaria (Caprifoliaceae) in Turkey. Tur. J. Botan. 38 (5), 927. https://doi.org/10.3906/bot-1310-6

De Greyt, W. 2013. Edible Oil Refining: Current and Future Technologies. Edible Oil Processing 127-151. https://doi.org/10.1002/9781118535202.ch5

Hallén E, İbanoğlu Ş, Ainsworth P. 2004. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J. Food Eng. 63 (2), 177-184. https://doi.org/10.1016/S0260-8774(03)00298-X

Karahan MA, Kılınççeker O. 2019. Pelemir (Cephalaria syriaca) Tohumunun Bazı Özellikleri ve Gıda Sektöründe Kullanımı. Int. Eng. Sci. Symp. (1), 20-22 June, 2019/Siirt/Turkey.

Kavak C, Baştürk A. 2020. Antioxidant activity, volatile compounds and fatty acid compositions of Cephalaria syriaca seeds obtained from different regions in Turkey. Grasas Aceites 71 (4), e379. https://doi.org/10.3989/gya.0913192

Kırmızıgül S, Sarıkahya N, Sümbül H, Göktürk RS, Yavaşoğlu N, Arda N, Pekmez M. 2012. Fatty Acid Profile and Biological Data of Four Endemic Cephalaria Species Grown in Turkey. Rec. Nat. Prod. 6 (2), 151-155.

Knothe G. 2006. Analyzing biodiesel: standards and other methods. J. Am. Oil Chem. Soc. 83, 823-833. https://doi.org/10.1007/s11746-006-5033-y

Lavedrine F, Ravel A, Poupard A, Alary J. 1997. Effect of geographic origin, variety and storage on tocopherol concentrations in walnuts by HPLC. Food Chem. 58, 135-140. https://doi.org/10.1016/S0308-8146(96)00232-4

Lazaridou A, Biliaderis CG, Bacandritros N, Sabatini AG. 2004. Composition, thermal and rheological behaviour of selected Greek honeys, J. Food Eng. 64, 9-21. https://doi.org/10.1016/j.jfoodeng.2003.09.007

Lechner M, Reiter B, Lorbeer E. 1999. Determination of tocoferols and sterols in vegatable oils by solid phase extraction and subsequent capilarry gas chromatogrophe analysi. J. Chrom. A. 857, 231-238. https://doi.org/10.1016/S0021-9673(99)00751-7 PMid:10536841

Nelson LS. 1987. Introduction to Statistical Quality Control. J. Qual. Technol. 19 (4), 233-236. https://doi.org/10.1080/00224065.1987.11979071

Mohdaly AAER, Seliem KAEH, EL-Hassan AEMM, Mahmoud AAT. 2017. Effect of refining process on the quality characteristics of soybean and cottonseed oils. Int. J. Current Microbiol. Appl. Sci. 6 (1), 207-222. https://doi.org/10.20546/ijcmas.2017.601.026

Noureddin H, Teoh BC, Clements DL. 1992. Viscosities of vegetable oils and fatty acids J. Am. Oil Chem. Soc. 69 (12) 1189-1191. https://doi.org/10.1007/BF02637678

Özcan, MM, Duman, E, Duman, S. 2021. Influence of refining stages on the physicochemical properties and phytochemicals of canola oil. J. Food Process. Preserv. 45, e15164. https://doi.org/10.1111/jfpp.15164

Pasi S, Aligiannis N, Pratsinis H, Skaltsounis LA, Chinou BI. 2009. Biologically active triterpenoids from Cephalaria ambrosioides, Plant. Med. 75, 163-167. https://doi.org/10.1055/s-0028-1088391 PMid:19152225

Sarıkahya BN, Kayce P, Halay E, Göktürk SR, Sümbül H, Kırmızıgül S. 2013. Phytochemical analysis of the essential oils of 10 endemic Cephalaria species from Turkey. Nat. Prod.t Res. 27 (9) 830-833. https://doi.org/10.1080/14786419.2012.701216 PMid:22757667

Sarıkahya BN, Ucar OE, Kayce P, Gokturk S, Sumbul H, Kırmızıgül S, Arda N. 2015. Fatty Acid Composition and Antioxidant Potential of Ten Cephalaria Species. Rec. Nat. Prod. 9 (1), 116-123.

Sayago A, Dominguez GR, Beltran R. Recamales FA. 2018. Combination of complementary data mining methods for geographical characterization of extra virgin olive oils based on mineral composition. Food Chem. 261, 42-50. https://doi.org/10.1016/j.foodchem.2018.04.019 PMid:29739604

Sezgin M, Tezcan H, Şahin M, Arslan Y, Subaşı İ, Demir İ, Koç H. 2017. Determination of Yield and Quality Values of Some Type Cephalaria syriaca L Cultivated in Different Ecological Conditions in Turkey. KSU J. Nat. Sci. 20, 192-195. https://doi.org/10.18016/ksudobil.349195

Shah SN, Mahesar SA, Sherazi STH, Panhwar MA, Nizamani, SM, Kandhro, AA. 2018. Influence of commercial refining on some quality attributes of sunflower oil. Ukra. Food J. 7, 234-243. https://doi.org/10.24263/2304-974X-2018-7-2-6

Skujins S. 1998. Handbook for ICP-AES (Varıan-Vista). A hort Guide To Vista Series ICP AES Operation.Varian Int.AG Zug.Version 1. pp 29. Switzerland.

Westrate JA, Meijer GW. 1998. Plant sterol-enriched margarines and reduction of plasma total- and LDL-cholesterol concentrations in normocholesteolaemic and mildly hyper cholesterolaemicsubjects. Eur. J. Clin. Nutr. 52, 334-343. https://doi.org/10.1038/sj.ejcn.1600559 PMid:9630383

Yazicioğlu, T., Karaali, A. and Gökçen, J. 1978. Cephalaria syriaca seed oil. J. Am. Oil Chem. Soc. 55, 412-415. https://doi.org/10.1007/BF02911903 PMid:659780

Yıldırım A, Erdoğdu Ö, Yorulmaz A. 2019. The Effect of Refining Steps on Fatty Acid, Sterol and Volatile Composition of Sunflower Oil. J. Agric. Food Sci. 34 (2), 109-118.

Published

2023-03-16

How to Cite

1.
Duman E. Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process. Grasas aceites [Internet]. 2023Mar.16 [cited 2024May20];74(1):e488. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1966

Issue

Section

Research