Grasas y Aceites

Determination of vitamin E content in Momordica charantia L.

P. Tastan — 2025-09-30

Momordica charantia L. (bitter melon) has long been used in traditional medicine for both external applications, such as wound and burn treatment, and internal use in conditions like gastrointestinal disorders and cancer. These uses often involve fresh fruits or their macerations in olive oil or honey. One of its key bioactive components, α-tocopherol (a form of vitamin E), is known for its strong antioxidant activity and plays a therapeutic role in managing oxidative stress-related conditions, including cancer, cardiovascular diseases, and aging. In this study, the α-tocopherol content in fresh bitter melon fruits, as well as their olive oil and honey macerates, was quantified using a validated high-performance liquid chromatography method with diode array detection (HPLC-DAD). The method was validated through linearity, limit of detection (LOD), limit of quantification (LOQ), precision, accuracy and recovery assessments. A comparative analysis revealed that the highest α-tocopherol content was found in the fresh fruits (3.346 μg/100 mg), followed by the olive oil macerate (3.04 μg/100 mg). The honey macerate contained α-tocopherol below the quantifiable limit of the method. These findings suggest that both fresh bitter melon and its olive oil macerations may serve as potential sources of vitamin E. The results also provide a valuable basis for further investigations into the therapeutic potential and bioavailability of α-tocopherol in such traditional formulations.

Evaluation of rancidity and sensory response of butter added with oregano (Origanum vulgare), cloves (Syzygium aromaticum), and chili (Capsicum annum)

V. Quitral — 2025-09-30

This study evaluates the addition of 1% oregano, cloves, and chili pepper to butter. The spices are analyzed and the high dietary fiber and ash contents are highlighted. Butter acidity increases with storage time in all samples, being significant in butter with oregano and cloves (p < 0.05), while adding chili pepper does not modify the acidity kinetics compared to the control butter. From the sensory point of view, all samples presented high acceptability, with butter with chili pepper standing out as being significantly (p < 0.05) better rated in appearance and color; it was also more preferred. Based on the conditions and results of this study, chili pepper was selected to be added to butter at 1%.

Seasonal changes in the fatty acid profiles of widely-consumed fish species from the Mesopotamian River Basin

İ. Ekin — 2025-09-30

This study investigates seasonal variations in total lipid content and fatty acid composition of five fish species (Capoeta trutta, Capoeta umbla, Carasobarbus luteus, Carassius gibelio, and Cyprinus carpio) from Dicle Dam Lake, Diyarbakır, in the Mesopotamian River system. C. gibelio exhibited the highest total lipid values, with percentages of 7.57% in winter, 8.55% in summer, and 8.30% in autumn. In C. trutta, SSFA peaked in autumn (38.64%), mainly due to C16:0 (27.08%), and SPUFA was the highest in winter (38.31%), with major contributors being EPA (12.21%) and C18:2ω6 (10.85%). C. umbla had peak SSFA in autumn (31.27%) and SPUFA in winter (43.06%), driven by C18:2ω6 (19.14%) and EPA (9.27%). Both C. trutta and C. umbla had maximum SMUFA in summer, mainly from C18:1ω9. C. luteus showed high SPUFA in autumn (48.88%) and summer (48.30%), with DHA C22:6ω3 reaching 16.69% in summer. C. gibelio had peak SPUFA in winter (49.89%) and summer (49.33%). C. umbla had the highest Sω3/Sω6 ratio in spring (2.04). Seasonal variations in fatty acid composition reflect the dynamic lipid profiles of these commercially important fish, offering insights into their nutritional quality and guiding seasonal dietary recommendations.

Investigation of some physicochemical properties of safflower oil blends

B.B. Doğan — 2025-09-30

The current study aimed to explore the effects of blending safflower oil with terebinth and flaxseed oils at different ratios (5–20%) on its physicochemical properties, oxidative stability, fatty acid profile, and sensory quality. The blends included safflower oil enriched with 5, 10, and 20 terebinth oil; 5, 10, and 20% flaxseed oil; and combined mixtures containing 5% terebinth + 5% flaxseed or 10% terebinth + 10% flaxseed oils. Pure safflower oil showed the highest total phenolic content and radical scavenging activity, which slightly decreased after blending. Peroxide values were the lowest in pure safflower oil and the highest in flaxseed oil-containing blends. A mixture with 10% terebinth and 10% flaxseed oils exhibited the best oxidative stability. The oleic acid proportion peaked at 40.52% in the 10% terebinth blend, whereas linoleic acid decreased to 52.92% in the 20% flaxseed blend. Bitterness and pungency increased with higher terebinth levels, yet overall acceptability remained high. These results suggest that appropriate blending ratios can enhance the oxidative, nutritional, and sensory properties of safflower oil.

Agronomic performance, oil quality, and biodiesel potential of Cephalaria syriaca L. genotypes in Türkiye

Y. Arslan — 2025-09-30

Türkiye´s increasing shortage of edible oil and biodiesel feedstock underscores the need for alternative oilseed crops suited to different ecological conditions. This research investigated 17 promising genotypes and the registered cultivar Karahan of Pelemir (Cephalaria syriaca L.) across three distinct locations during the 2022–2024 growing seasons. Agronomic performance, oil and protein contents, fatty acid composition, and biodiesel quality parameters were assessed. Seed yield varied between 78 and 412 kg·da⁻¹, oil content ranged from 20 to 26%, and protein content from 14 to 24%, with significant genotype × environment interactions observed. The highest seed and oil yields were recorded in Bolu, where Loc-88 and Karahan showed superior productivity. Stability analysis identified A50, Loc-86, Loc-87, and Karahan as high-yielding and stable genotypes. Biodiesel properties, including iodine and acid values, met international standards, confirming Pelemir’s suitability for biofuel production and its potential as a resilient oilseed crop for sustainable agriculture in Türkiye.

Determination of acidity and electrical characterization of olive oils via electrochemical impedance spectroscopy

A. Abdelaziz — 2025-09-30

Olive oil is highly valued for its nutritional and antioxidant properties. International regulations establish acidity as a key quality parameter, differentiating high-quality oils from lower grades. The acidity measurement typically involves manual titration. This study explored Electrochemical Impedance Spectroscopy (EIS) as a rapid, non-destructive alternative for determining acidity in olive oils. Emulsions were prepared using a hydro-alcoholic solution, and the standard addition method with oleic acid was employed for calibration. Electrical conductivity was derived from impedance measurements across a frequency range of 0.4 Hz to 400 KHz. Through a non-linear fit of conductivity versus oleic acid percentage, acidities of 0.30% for extra virgin olive oil and 0.19% for refined olive oil were determined. All measurements have been carried out in triplicate and both mean value and standard deviation have been calculated. Equivalent electrical circuit accurately modeled the experimental data, revealing that adsorption effects are dominant at low frequencies.

Peanut oil pressing extraction: Effects of process conditions and peanut kernel characteristics on oil yield and quality parameters

M.L. Martínez — 2025-09-30

This study explored the effects of raw material condition (whole peanuts with tegument, WP, and blanched peanuts, BP) and processing parameters on oil yield and quality. Different seed moisture contents (SMC) and pressing temperatures (PT) were tested for both materials to optimize extraction. For WP, the best results were at 6% SMC and 90 °C PT, while for BP, it was 9% SMC and 150 °C PT. Oil yield from WP was 5% higher than BP under these conditions. Both WP and BP oils met chemical quality standards for virgin oils, but WP oil had higher concentrations of tocopherols and phenolic compounds. The study suggests that using whole peanuts with tegument could eliminate the need for roasting or blanching, reducing labor and energy costs while still achieving high-quality oil.

Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat

R. Alzamora-Herrera — 2025-09-30

The objective of the present study was to evaluate the impact of two heat treatments on the chromatic parameters, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat. The contents of protein, fat, ash, and thiobarbituric acid reactive substances did not differ significantly for treatments of pasteurization and sterilization. The main fatty acids were linoleic (~35%), palmitic (~23%) and oleic (~19%). The atherogenic index ranged from 0.56 to 0.58, the thrombogenic index ranged from 0.64 to 0.66, and the hypo/hypercholesterolemic (h/H) ratio ranged from 2.55 to 2.57. Pasteurization and sterilization treatment did not substantially affect the acid profile or healthy lipid indices. Regarding microbial load, both heat treatments were effective against coliforms, molds and yeast, and Salmonella spp. Heat treatments effectively reduced bacterial load without significantly altering the physicochemical quality of guinea pig meat.

Effect of thermal processing of hemp seeds (Cannabis Sativa L.) on its compositional and functional parameters

A.H. Yadav — 2025-09-30

Hemp seeds (Cannabis Sativa L.) are increasingly recognized as a functional food due to their rich nutritional composition and bioactive compounds. Roasting, a widely used processing method, enhances flavor, modifies texture, and alters nutritional attributes. This study examines the effects of roasting on the proximate composition, antioxidant activity, and functional properties of hemp seeds. Roasting significantly reduced moisture content (from 0.99 to 0.36%), leading to an increase in fat (from 26.96 to 28.64%) and protein (from 31.98 to 35.04%). The total phenolic content (TPC) increased by approximately 155% (from 47.00 to 120.10 mg GAE/100g), contributing to enhanced antioxidant activity. While Ferric Reducing Antioxidant Power (FRAP), Reducing Power Activity (RPA), and ABTS-RSA radical scavenging activity increased significantly, DPPH-RSA activity showed a slight decline. Functional roperties, including oil-holding and water absorption capacity, improved after roasting, whereas bulk density remained relatively unchanged. Overall, the findings support the use of roasted hemp seeds as a functional ingredient with applications in innovative food formulations.

Characterization of oleogels containing olive oil, beeswax, and orange essential oil

N. Yaman — 2025-09-30

Oleogels are structured oil systems proposed as alternatives to trans and saturated fats. This study aimed to optimize an olive-oil-based beeswax oleogel enriched with orange essential oil (OEO) in order to improve oil binding capacity, textural characteristics, and oxidative stability. Using a Box–Behnken design, the optimal formulation (11.40% BW, 80 °C heating temperature, 20 °C cooling temperature) exhibited high oil binding (99.58%), improved firmness and cohesiveness, and a low peroxide value (12.81 meq O₂/kg). Rheological and DSC analyses confirmed a stable, thermo-reversible crystalline network. Notably, D-limonene exhibited high volatile stability during storage, indicating that the BW crystalline matrix effectively retained functional components and supported oxidative resistance. These findings demonstrate the potential of the optimized oleogel as a healthier lipid phase and a carrier for volatile bioactive compounds. Future studies should evaluate its performance in real food applications.

Multi-mycotoxin analysis in Indonesian commercial corn oil using high-resolutionl chromatography-mass spectrometry (UHPLC-HRMS)

B. Budianto — 2025-09-30

Detecting mycotoxins in corn oil poses significant technical challenges due to its complex matrix, which can disrupt both extraction and analysis processes. This research aimed to establish a robust method for accurately and efficiently detecting mycotoxins in corn oil. Commercial corn oil sourced from Indonesia was used, employing sample pretreatment through complementary liquidliquid extraction. UHPLC-HRMS was utilized to identify multiple mycotoxins. The research showed that complementary liquid-liquid extraction greatly improved mycotoxin recovery (95 - 106%). Method validation included assessing parameters such as linearity (R² > 0.99), recovery (RSD < 11.7%), intra-day and inter-day precision (RSD < 16%), LOD < 0.03 ppb, and LOQ < 0.40 ppb. Method precision was confirmed by comparing results to LC-ID-MS/MS and certified reference materials (CRM). Analysis of commercial corn samples from Indonesia revealed elevated levels of mycotoxins in both animal feed and corn intended for human consumption, with fumonisin B1 (FB1) levels reaching up to 3214 ppb.