Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability

The effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition

The study aimed to evaluate the effect of ultrasound maceration of cold-pressed oils with freeze-dried mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition. After the maceration process, oils' were subjected to their oxidative stability (80-120 °C) and their chemical composition, Moreover, oils kinetics parameters were calculated. Maceration enhanced the oxidative stability of the tested oils, particularly linseed and chia oils, from 9.66 to 13.44 h and 4.95 to 8.10 h at 90 °C, respectively. The levels of phenolic compounds and phenolic acids significantly increased, especially in rapeseed oil, from 148.02 to 387.43 (mg GAE 100 g -1) and from 84.16 to 2620.93 (μg 100 g-1), respectively. The oils were also enriched with flavonoids and carotenoids. The oils exhibited higher acid and peroxide value, but lower p-anisidine value after maceration process. The fatty acid composition and the content of sterols and tocochromanols in the oils changed only slightly.

Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions

Cashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important to provide a basis for encouraging consumption. This study aimed to characterize cashew nut oil's physical, chemical, and sensory composition. It also evaluated changes in the oil over 60 days of storage at 30°C, 40°C, and 50°C (accelerated storage). The results showed that cashew nut oil contains anacardic acids and phytosterols and is primarily composed of oleic acid (65.24%-66.49%). Throughout storage, subtle changes in the oxidative quality of the oil were observed, particularly at 50°C, with increases in acid value (0.74-0.96 mg KOH/g) and peroxide value (1.43-4.60 meq/kg), color differences (ΔE, 0.37-8.83), and a reduction in polyunsaturated fatty acids (16.98%-16.63%). However, the acidity and peroxide values did not exceed the limits established by the Codex Alimentarius (4.0 mg KOH/g and 15 meq/kg, respectively). Sensory acceptance decreased over time, but at the end of storage, the oil still received scores above 6 (liked slightly). Furthermore, the Check-All-That-Apply test revealed that the oil exhibited positive sensory attributes, such as yellow color, shiny, light appearance, sweet taste, neutral flavor, and cashew nut aroma. It was concluded that the oil has great potential for commercialization and consumption, both for direct use and in culinary preparations. PRACTICAL APPLICATION: Cashew nuts are widely consumed in Brazil, but their oil remains unknown to consumers. However, this product has great potential for commercialization, as it is a food with adequate nutritional, sensory, and oxidative qualities to be included in a balanced and healthy diet, with potential applications for direct consumption and in culinary preparations. It could also help strengthen the production chain for cashew nuts with lower commercial value (broken cashew nuts). The current study aims to expand knowledge about the nutritional and sensory characteristics, as well as the oxidative stability, of cashew nut oil.

Nutraceutical Prospects of Pumpkin Seeds: A Study on the Lipid Fraction Composition and Oxidative Stability Across Eleven Varieties

The oxidative stability of nutritive and bioactive lipids is essential for their functionality. This study evaluated the potential of lipid fractions from pumpkin seeds obtained from eleven high-performing cultivars of Cucurbita maxima Duchesne, C. pepo L., and C. moschata Duchesne cultivated in Poland, aiming to evaluate their stability for nutraceutical applications. This study investigated the intrinsic relationship between chemical composition and oxidative stability to identify cultivars with promising functional potential and commercial value. The fatty acid, sterol, and lipid antioxidant profiles were characterized using gas chromatography (GC), GC-mass spectrometry (GC-MS), and ultra-high-performance liquid chromatography (UPLC), respectively. Antiradical activity was assessed via the DPPH assay, and oxidative stability was evaluated using differential scanning calorimetry (DSC). The oils exhibited high levels of polyunsaturated fatty acids (PUFAs) (59.5-68.6%), with n-6/n-3 fatty acid ratios ranging from 66.5 to 211.6. The lipid extracts contained up to 97.1% Δ7-sterols, while key antioxidants included squalene (616.6-3092.0 mg/kg) and γ-tocopherol (54.1-423.6 mg/kg). Notably, the C. pepo cultivar 'Moonshine' was the least abundant in these bioactive compounds. The carotenoid content ranged from 5.7 to 19.4 mg/kg across the extracts. Among the studied cultivars, 'Show Winner' and 'Pink Jumbo Banana' (C. maxima) stood out as promising candidates for nutraceutical applications due to their elevated levels of tocopherols, carotenoids, and squalene. A moderate n-6/n-3 fatty acid ratio (100-170), coupled with balanced levels of γ-tocopherol and squalene, was found to significantly enhance the oxidative stability of pumpkin seed lipids. These lipid fractions also show potential as stabilizing additives for oils rich in α-linolenic acid but deficient in natural antioxidants.

Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil

BACKGROUND

Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product-defatted flour.

OBJECTIVES/METHODS

This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples.

RESULTS

The flour had higher ash (6% vs. 4%), fibre (36% vs. 34%), protein (28% vs. 16%), phenolics (205 vs. 143 mg gallic acid equivalents/100 g), and antioxidant activity than seeds (p < 0.05), so it should be valued as a novel high-fibre food ingredient with high-quality plant-based protein, as it contains all essential amino acids (106 mg/g) and a high essential amino acids index (112%), with L-tryptophan as the limiting amino acid. The oil, while low in oxidative stability (1.3 h), due to its high polyunsaturated fatty acids sum (75%), mostly α-linolenic acid (57%), contains a significant amount of vitamin E (444 mg/kg), making it a specialty oil best consumed raw.

CONCLUSIONS

The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.

Hemp Seed (Cannabis sativa L.) Varieties: Lipids Profile and Antioxidant Capacity for Monogastric Nutrition

The present research aimed to study the proximate composition, fatty acid profile, antiox-idant activity, total phenolic and N-trans-Caffeoyltyramine content of three distinct varieties of hemp seeds (Carmaenecta, Enectaliana and Enectarol, grown in a Mediterranean area (Central Italy), as feed in the diet of farm animals. Proximate composition was determined using the official methods of analyses; the fatty acid profile was determined by gas chromatography, total phenolic content (TPC) and the scavenging activity (DPPH• and ABTS•+) by the colorimetric method, and N-trans-Caffeoyltyramine content by HPLC analysis. The hemp seed Enectarol showed the highest total lipid content and the best antioxidant activity with the highest TPC, N-trans-Caffeoyltyramine content, and ABTS•+, and the lowest peroxidation index and DPPH•; Carmaenecta showed the best fatty acid profile and nutritional indices (atherogenic and thrombogenic indices and hypocholesterolemic/hypercholesterolemic ratio), and Enectaliana showed the highest crude protein and dietary fiber content. The differences observed in the chemical composition, fatty acid profile and antioxidant activity are because of the varieties, considering that all other growing conditions were the same. The results obtained suggest that hemp seed can be used as a source of lipid and protein in animal diets due to their valuable antioxidant activity and as a rich source of essential fatty acids.

Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria

Balanites aegyptiaca is a multipurpose fruit tree that grows wild in many arid and semi-arid African areas; however, recent domestication efforts have been undertaken to protect the species from the threat of urbanization and climate change. Within this context, the impact of the domestication of Algerian B. aegyptiaca was evaluated on its seed oil, which is already valued as food. Hence, oils from wild and domesticated trees were comparatively investigated for their physicochemical and compositional quality. Both oil types had a good oxidative stability and met the requirements for human consumption in terms of the saponification index, the free acidity, and the peroxide value. Moreover, they showed a comparable FA composition, with high levels of oleic and linoleic acids, which are beneficial for the consumer's health. Domestication led to a statistically significant decrease in the tocopherols and polyphenols in the oil. The phytosterols and squalene were slightly lower in the domesticated oil than in the wild relative, although no statistically significant differences were observed. A comparable mineral profile was revealed and the minimal variations in the trace elements between the oils could be related to the natural variability in the seeds. Hopefully, this study will encourage the domestication of B. aegyptiaca as a sustainable strategy for enhancing its socioeconomic value in Algerian rural areas.

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed. Analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) were used in the statistical analysis of the data, with a significance level of p < 0.05. EC proved to be an effective structuring agent of the mentioned edible oils; the type of oils and the concentration of oleogelator significantly influenced the characteristics of the obtained oleogels. The 9% EC oleogels exhibited a more rigid structure, with a higher OBC and a reduced GFT. Pumpkin seed oil led to more stable oleogels, while the mixture of pumpkin seed oil with rapeseed oil caused a significant reduction in their mechanical properties and decreased the OBC. After 14 days of storage, all oleogels demonstrated proper oxidative stability within the bounds set by international regulations for edible fats, regardless of the kind of oil and EC concentration. All of the oleogels showed a higher oxidative stability than the oils utilized in their formulation; however, those prepared with cold-pressed pumpkin seed oil indicated a lower level of lipid oxidation among all oleogels. The P-OG9 and PR-OG9 oleogels, which mainly included PO and contained 9% EC, demonstrated the optimum levels of quality in texture, GFT, OBC, and oxidative stability.

Physicochemical properties and fatty acid profile of oil extracted from black soldier fly larvae (Hermetia illucens)

Background and Aim

Hermetia illucens, a black soldier fly, is widely recognized for sustainable recycling of organic waste. Black soldier fly larvae (BSFLs) can consume various types of biowastes and convert them into nutrient-rich biomass, including proteins, lipids, chitin, and minerals. This study investigated the best extraction method by comparing the fatty acid profiles, percentage yield, and antioxidant properties of BSFL oil extracted using different extraction methods.

Materials and Methods

The physicochemical properties, fatty acid profile, and free radical scavenging ability of BSFL oil were analyzed using six extraction methods.

Results

Ultrasonic extraction with hexane resulted in the highest yields compared with different extraction methods. Lauric acid (28%-37%) was the most abundant fatty acid in all extracts, followed by palmitic acid, myristic acid, oleic acid, and linoleic acid. Compared with other methods, aqueous extraction showed the highest lauric acid composition and free radical scavenging activities. In addition, high-temperature aqueous extraction resulted in higher oil yield and free radical scavenging activities than low-temperature extraction.

Conclusion

High-temperature aqueous extraction is the best extraction method because it is rich in lauric acid, has antioxidant ability, and can be further developed to produce novel sustainable biomaterials for humans and animals.

Acute and subchronic oral toxicity study of Camelina sativa oil in Wistar rats

Objective

The aim of these studies was to ascertain if Camelina sativa oil is harmful in both the acute and subchronic states.

Methods

Wistar rats of both sexes were used in an acute toxicity test, and the fatal dosage (LD50) of oral Camelina sativa oil was greater than 27.6 g/kg bw. Rats were gavaged with Camelina sativa oil at dosages of 0.00, 0.92, 1.84, and 3.68 g/kg bw per day for 90 days. In addition, satellite groups were established in the control and high-dose groups for a 28-day recovery period. The following factors were assessed: mortality, clinical anomalies, body weight, food intake, hematological, serum biochemistry, urine, gross necropsy, and histology.

Results

There were no observable toxicity-related changes in any of the three dosage groups. There is no toxicological relevance to the change in the high-dose hematological indicator PLT at the conclusion of the recovery period because it was within the usual range for this strain in our laboratory. The test material did not result in any pathological alterations, according to a pathological examination.

Conclusion

Since the results of the current study, the no-observed-adverse-effect-level (NOAEL) for Camelina sativa oil in rats has been determined to be greater than 3.68 g/kg bw.

In Situ Rapid Analysis of Squalene, Tocopherols, and Sterols in Walnut Oils Based on Supercritical Fluid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry

Quantification of liposoluble micronutrients in large-scale vegetable oil samples is urgently needed, because their health benefits are increasingly emphasized. However, current analytical methods are limited to either labor-intensive preparation processes or time-consuming chromatography separation. In this work, an online oil matrix separation strategy for direct, rapid, and simultaneous determination of squalene, tocopherols, and phytosterols in walnut oil (WO) was developed on the basis of the lipid class separation mode of supercritical fluid chromatography. A single run was completed in 13 min containing 6 min of column cleaning and balancing. Satisfactory limit of detections (0.05-0.20 ng/mL), limit of quantifications (0.15-0.45 ng/mL), recoveries (70.61-101.44%), and matrix effects (78.43-91.62%) were achieved, indicating the reliability of this method. In addition, eight sterol esters were identified in WO, which have not previously been reported. The proposed method was applied to characterize the liposoluble micronutrient profile of WO samples obtained from different walnut cultivars, geographical origins, and processes.

Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil

This study investigated the effects of three extraction methods, including cold pressing (CP), microwave pretreatment pressing (MP), and supercritical fluid extraction (SFE), on the yield, physicochemical properties, bioactive compounds content, and antioxidant properties of pumpkin seed oil (PSO). Furthermore, the correlation between bioactive compounds and the antioxidant properties of PSO was determined. The results revealed that the yield of PSO extracted using the three methods was in the order of SFE > MP > CP. Additionally, the PSO generated by SFE showed the highest unsaturated fatty acid content, followed by MP and CP. Additionally, MP-PSO exhibited the highest acid value and saponification value, while SFE-PSO displayed the highest moisture content, peroxide value, and iodine value. Moreover, the PSO generated by MP demonstrated superior antioxidant properties compared to that of PSOs from CP and SFE in the oxidation induction, DPPH, FRAP, and ABTS tests. Finally, the correlation analysis revealed that specific types of bioactive compounds, such as β-sitosterol and γ-tocopherol, were highly correlated with the antioxidant properties of PSOs. Consequently, this study provides comprehensive knowledge regarding PSO extraction, physicochemical properties, bioactive compound extraction, and the correlated antioxidant properties.

Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils

The consumption of cold-pressed oils (CPOs) has continuously increased due to their health-promoting compounds, such as polyunsaturated fatty acid (PUFA), tocopherols, sterols, and polyphenols. This study focused on the estimation and comparison of the physicochemical properties and sensory quality of six CPOs: linseed oil (CPLO), pumpkin oil (CPPO), milk thistle oil (CPMTO), rapeseed oil (CPRO), camelina oil (CPCO), and sunflower oil (CPSO), which are the most popular in the Polish market. These oils were analysed for their fatty acid composition (FAC), their tocopherol, sterol, polycyclic aromatic hydrocarbon (PAHs), water, and volatile matter (WVM) contents, as well as their antioxidant activity (AA) and oxidative stability parameters. Moreover, quantitative descriptive analysis (QDA) was performed to obtain detailed information on the sensory profiles and quantitative data on the CPOs' attributes that affected consumer acceptability and purchase intent. All of the analysed CPOs were rich in PUFA (27.94-68.42%). They were characterised by the different total amounts of health-beneficial compounds, such as tocopherols (TTC = 44.04-76.98 mg/100 g), sterols (TSC = 300-684 mg/100 g), and polyphenols (TPC = 2.93-8.32 mg GA/100 g). Additionally, their AA was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) methods, with results ranging between 185.36-396.63, 958.59-1638.58, and 61.93-119.21 µmol TE/100 g, respectively. However, the deterioration parameters of CPOs, such as peroxide values (PV = 0.24-4.61 meq O2/kg), p-anisidine values (pAnV = 0.39-4.77), acid values (AV = 0.31-2.82 mg KOH/g), and impurity amounts (Σ4PAHs = 1.16-8.76 μg/kg and WVM = 0.020-0.090%), did not exceed the level recommended by the Codex Alimentarius Commission. The obtained results indicated that all of the investigated CPOs are valuable sources of health-promoting bioactive compounds.

Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies

Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC), content of polar compounds and polymers of triacylglycerols by liquid chromatography (LC), water content was measured by the Karl Fischer method, and oxidative stability was measured by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF NMR) methods. The results showed that during heating, the polar fraction content increased in samples heated at both analyzed temperatures compared to unheated oils. This was mainly due to the polymerization of triacylglycerols forming dimers. In some samples that were heated, particularly those heated to 200 °C, trimers were detected, however, even with the changes that were observed, the polar fraction content of the blends did not go beyond the limit. Despite the high content of unsaturated fatty acids, the analyzed blends of oils are characterized by high oxidative stability, confirmed by thermoanalytical and nuclear magnetic resonance methods. The high nutritional value as well as the oxidative stability of the developed oil blends allow them to be used in the production of food, in particular products that ensure an adequate supply of ω3 fatty acids.

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.

Evaluation of Recovery Methods for Fragaria vesca L. Oil: Characteristics, Stability and Bioactive Potential

Wild strawberry (Fragaria vesca L.) seed oil (WSO) recovered by two methods-cold pressing (CP) and extraction with supercritical carbon dioxide (SCO₂E)-taking into account the different extraction times, was characterized for its composition and quality. The cytotoxicity assessment of WSOs was also carried out using the normal human dermal fibroblast (NHDF) cell line. Tocopherol and total polyphenol contents were significantly higher in WSO recovered by SCO₂E, up to 1901.0 and 58.5 mg/kg, respectively, in comparison with CP oil. In CP oil, the highest content of carotenoids and squalene was determined (123.8 and 31.4 mg/kg, respectively). Phytosterol summed up to 5396 mg/kg in WSO collected in 30 min of SCO₂E. Moreover, the highest oxidative stability was found for this oil. All studied WSOs were non-cytotoxic in lactate dehydrogenase (LDH) leaching and sulforhodamine B (SRB) assays; however, oils collected by SCO₂E in 15 and 30 min were found to be cytotoxic in the tetrazolium salt (MTT) test, with the CC₅₀ at a concentration of 3.4 and 5.5%, respectively. In conclusion, the composition of WSO indicates that, depending on the method of its recovery, seeds can have different bio-potencies and various applications.

Antioxidant properties of lipid concomitants in edible oils: A review

Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed high potency for CLA synthesis. The fermentation time and the type of walnut oil (lipolyzed or non-lipolyzed) had significant effects on CLA production, as the highest CLA content (36 mg/g fat) was synthesized in the sample containing 1 % lipolyzed walnut oil fermented at 42 °C for 24 h. Moreover, fermentation time had the highest contribution on viable cell counts, proteolysis, DPPH scavenging activity, and final pH. A significant and positive correlation between cell counts and CLA content was also observed (r = +0.823, p < 0.05). This study establishes a cost effective approach for converting cheese whey to a value added beverage enriched with CLA.

Comparing the extraction methods, chemical composition, phenolic contents and antioxidant activity of edible oils from Cannabis sativa and Silybum marianu seeds

In the study the cold-pressed, natural (unfiltered, unrefined) vegetable oils: hemp and milk thistle seed oils were tested for their chemical composition and antioxidant properties. The physico-chemical parameters, content of saturated and unsaturated fatty acids were determined. Solid phase extraction and simple extraction with the use of methanol, ethanol, 80% methanol, 80% ethanol were used to obtain the extracts for the analysis of antioxidant activity and phenolic compounds in oils. The composition of phenolic compounds was studied by means of high-performance liquid chromatography (HPLC-DAD) and spectrophotometric test with the Folin-Ciocalteu reagent. The antioxidant property of extracts was established by means of the following methods: with the DPPH^• (2,2-diphenyl-1-picrylhydrazyl) radical, ABTS^•+ (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical, FRAP (ferric ion reducing antioxidant parameter) and CUPRAC (cupric-reducing antioxidant capacity). Moreover the influence of chlorogenic acid on the inhibition of lipid peroxidation process in the hemp and milk thistle seed oils was also investigated. The tested oils showed different antioxidant properties which was related to the their different chemical composition. The main phenolic compounds present in hemp seed oil were vanillic, ferulic and p-coumaric acids, (-)epicatechin, catechin, kaempferol and procyanidin B2, whereas in milk thistle seed oil-catechins, procyanidin B2, procyanidin C1, p-coumaric acid, phloridzin, quercetin, protocatechuic acid, kaempferol, and syringic acid. The methanolic extracts of hemp and milk thistle seed oils showed the highest antiradical activity, whereas the ethanolic extracts revealed the best reducing properties. The obtained antioxidant parameters for hemp seed oil were: the IC₅₀ = 3.433 ± 0.017 v/v (DPPH test), the percent of ABTS^•+ inhibition = 93.301 ± 1.099%, FRAP value = 1063.883 ± 39.225 µmol Fe²⁺, CUPRAC value = 420.471 ± 1.765 µmol of Trolox. Whereas the antioxidant parameters for milk thistle seed oil were: the IC₅₀ = 5.280 ± 0.584 v/v (DPPH test), 79.59 ± 3.763% (ABTS test), 2891.08 ± 270.044 µmol Fe²⁺ (FRAP test), 255.48 ± 26.169 µmol of Trolox (CUPRAC assay). Chlorogenic acid effectively inhibited the lipid peroxidation process in hemp and milk thistle seed oils.

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

The present study investigated and compared the quality and chemical composition of Moroccan walnut (Juglans regia L.) oil. This study used three extraction techniques: cold pressing (CP), soxhlet extraction (SE), and ultrasonic extraction (UE). The findings showed that soxhlet extraction gave a significantly higher oil yield compared to the other techniques used in this work (65.10% with p < 0.05), while cold pressing and ultrasonic extraction gave similar yields: 54.51% and 56.66%, respectively (p > 0.05). Chemical composition analysis was carried out by GC−MS and allowed 11 compounds to be identified, of which the major compound was linoleic acid (C18:2), with a similar percentage (between 57.08% and 57.84%) for the three extractions (p > 0.05). Regarding the carotenoid pigment, the extraction technique significantly affected its content (p < 0.05) with values between 10.11 mg/kg and 14.83 mg/kg. The chlorophyll pigment presented a similar content in both oils extracted by SE and UE (p > 0.05), 0.20 mg/kg and 0.16 mg/kg, respectively, while the lowest content was recorded in the cold-pressed oil with 0.13 mg/kg. Moreover, the analysis of phytosterols in walnut oil revealed significantly different contents (p < 0.05) for the three extraction techniques (between 1168.55 mg/kg and 1306.03 mg/kg). In addition, the analyses of tocopherol composition revealed that γ-tocopherol represented the main tocopherol isomer in all studied oils and the CP technique provided the highest content of total tocopherol with 857.65 mg/kg, followed by SE and UE with contents of 454.97 mg/kg and 146.31 mg/kg, respectively, which were significantly different (p < 0.05). This study presents essential information for producers of nutritional oils and, in particular, walnut oil; this information helps to select the appropriate method to produce walnut oil with the targeted quality properties and chemical compositions for the desired purpose. It also helps to form a scientific basis for further research on this plant in order to provide a vision for the possibility of exploiting these oils in the pharmaceutical, cosmetic, and food fields.

Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed walnut oil (WO) oleogels (OGs) structured with 10% waxes and monoglyceride (MG), as a milk fat replacing system. The rheological, textural and microscopic characteristics of the oleogels and the spreads were compared. Oil binding capacity (OBC) and colorimetry were also assessed. Fourier transform infrared studies were used to monitor the composition of the samples. Oleogels and oleogel based chocolate butter behaved like strong gels (G’ > G”). The use of candelilla wax (CW) led to the formation of a much firmer spread (S-CW), with a hardness of 3521 g and G’LVR of 139,920 Pa, while the monoglyceride-based spread (S-MG) registered a hardness of 1136 g and G’LVR 89,952 Pa. In the spreadability test, S-CW registered a hardness of 3376 g and hardness work of 113 mJ, comparable to the commercially available chocolate butter. The formulated spreads exhibited shear thinning effects, and increased viscosity with decreasing temperature. A large round peak at 3340 cm−1 was present in the spectra of the candelilla wax-based oleogel (OG-CW) and the reference spreads due to hydrogen bonding, but was absent in S-CW or S-MG. The FTIR spectra of the alternative spreads exhibited the same peaks as the WO and the oleogels, but with differences in the intensities. S-CW exhibited a dense crystal network, with spherulitic crystals of 0.66−1.73 µm, which were statistically similar to those of the reference made from cream (S-cream). S-MG exhibited the lowest stability upon centrifugation, with an OBC of 99.76%. Overall, both oleogel-based chocolate spreads can mimic the properties of the commercially existing chocolate butter references.

The potential of pumpkin seed oil as a functional food-A comprehensive review of chemical composition, health benefits, and safety

The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health-related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBCO samples were determined using four assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH = 226.8−790.1 μmol TE/100 g), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 385.9−1465.0 μmol TE/100 g), cupric-reducing antioxidant capacity (CUPRAC = 975.3−19,823.3 μmol TE/100 g), and Folin−Ciocalteu assays (FC = 168.1−643.7 μmol TE/100 g). The FAC scores were typical for black cumin oil, except for the sample CPBCO4, which had a higher content of α-linolenic acid (C18:3 = 23.33%), pointing to possible oil adulteration. Additionally, the concentrations of total sterols (TSC = 372 mg/100 g) and tocopherols (TTC = 42.3 mg/100 g) in this sample were higher than those for other investigated oils (TSC = 159−222 mg/100 g, TTC = 1.9−10.4 mg/100 g respectively). The oxidative stability levels (IP = 8.21−37.34 h), peroxide values (PV = 21.36−123.77 meq O2/kg), acid values (AV = 6.40−22.02 mg KOH/kg), and the sums of four specific polycyclic aromatic hydrocarbons (∑4PAHs = 4.48−46.68 μg/kg) in the studied samples differed significantly (p < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat conventional mayonnaise. This study intends to evaluate the effect of aquafaba from chickpeas and blends of refined rapeseed oil (RRO) with different cold-pressed oils (10% of rapeseed oil—CPRO, sunflower oil—CPSO, linseed oil—CPLO or camelina oil—CPCO) on the radical scavenging, structural, emulsifying, and optical properties of novel vegan mayonnaise samples. Moreover, the functional properties and radical scavenging activity (RSA) of mayonnaise ingredients were evaluated. Aquafaba-based emulsions had a higher RSA than commercial vegan mayonnaise, determined by QUick, Easy, Novel, CHEap and Reproducible procedures using 2,2-diphenyl-1-picrylhydrazyl (QUENCHER-DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (QUENCHER-ABTS). Oxidative parameters such as peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX) indexes and acid values (AV) of the proposed vegan mayonnaises were similar to those for commercial mayonnaises. Moreover, aquafaba-based samples had smaller oil droplet sizes than commercial vegan mayonnaise, which was observed using confocal laser scanning microscopy. The novel formulas developed in this study are promising alternatives to commercial vegan emulsions.

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect on the nutritional value and stability of the oils. Prepared oil blends were heated at 170 and 200 °C. The fatty acid composition and the changes in tocochromanols content during heating were analyzed, as well as the formation process of polar compounds and triacylglycerol polymers. During heating the highest loss of tocochromanols was characteristic of α-tocopherol and α-tocotrienol. The total content of tocopherols after heating was reduced to 1–6% of the original content in the unheated oil blends. The exception was the blend of oil with wheat germ oil, in which a high content of all tocopherols was observed in unheated and heated samples. The content of the polar fraction during heating increased on average 1.9 and 3.1 times in the samples heated at 170 and 200 °C, respectively, compared to the unheated oils. The level of the polar fraction was related to the high content of tocopherols or the presence of tocopherols and tocotrienols in the heated sample. The polymerization of triacylglycerols led mainly to the formation of triacylglycerol dimers. Trimers were observed in a small number of heated samples, especially those heated at 200 °C. Regardless of the changes in heated oils, none of the prepared blends exceeded the limit of the polar fraction content, maintaining the programmed ratio of ω6 to ω3 acids. The principal component analysis (PCA) used to define the clusters showed a large variety of unheated and heated samples. An outlier in all clusters was a blend of oil with wheat germ oil. In these samples, the degradation of tocopherols molecules and the increase of triacylglycerol polymers and the polar fraction content were the slowest.

Beneficial Effects of High Intensity Interval Training and/or Linseed Oil Supplementation to Limit Obesity-Induced Oxidative Stress in High Fat Diet-Fed Rats

High-intensity interval training (HIIT) and linseed oil (LO) supplementation are effective strategies to reduce obesity-induced oxidative stress. Our aim was to determine whether the HIIT + LO combination prevents obesity-induced oxidative stress in high fat diet (HFD)-fed rats. HFD-fed 8-week-old, male, Wistar rats were subdivided in four groups: HFD, LO (2% of sunflower oil replaced with 2% of LO in the HFD), HIIT (4 days/week for 12 weeks), and HIIT + LO. Wistar rats fed a low-fat diet (LFD) were used as controls. Epididymal and subcutaneous adipose tissue, gastrocnemius muscle, liver, and plasma samples were collected to measure oxidative stress markers (AOPP, oxLDL), antioxidant (SOD, CAT, and GPx activities) and pro-oxidant (NOx and XO) enzyme activities. Compared with the LFD, the HFD altered the pro/antioxidant status in different tissues (increase of AOPP, oxLDL, SOD and catalase activities in plasma, and SOD activity increase in liver and decrease in adipose tissues) but not in gastrocnemius. LO upregulated CAT activity and decreased NOx in liver. HIIT alleviated HFD negative effects in liver by reducing SOD and NOx activities. Moreover, the HIIT + LO combination potentiated SOD activity upregulation in subcutaneous tissue. HIIT and LO supplementation have independent beneficial effects on the pro/antioxidant balance. Their association promotes SOD activity in subcutaneous adipose tissue.

Fatty Acid Composition of Cannabis sativa, Linum usitatissimum and Camelina sativa Seeds Harvested in Lithuania for Food Use

The objective of this study was to determine species-associated differences in the seed proximate and fatty acid composition of three traditional oil crop species, hemp (Cannabis sativa), flax (Linum usitatissimum), and camelina (Camelina sativa), and the sowing season of camelina harvested under Lithuanian farming conditions for food use. Camelina seeds had the highest (p < 0.001) content of protein, oil, and sugar contents compared to both dehulled hemp and flax seeds. The amounts of protein and oil in camelina seeds were considerably increased by their summer cultivar, which showed higher (p < 0.001) contents of protein and oil than winter cultivars. However, the highest and lowest (p < 0.001) fiber content was found in flax seeds and camelina seeds, respectively. Camelina seeds showed considerably higher and lower (p < 0.001) proportions of total monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, respectively, compared with hemp and flax. The summer cultivar of camelina had higher (p < 0.001) proportions of saturated (SFA) and MUFA and lower proportions of PUFA compared with winter cultivars. Hemp seeds had the highest and lowest (p < 0.001) proportions of PUFA and MUFA, respectively. The n-6/n-3 PUFA ratio in hemp seeds is optimal (3.79), whereas the use of flax and camelina seeds with their n-6/n-3 ratios of 0.28 and 0.48, respectively, can significantly improve this ratio in the overall diet. The properties of oil crop seeds showed that whole seeds of hemp, flax, and camelina are potentially highly beneficial to human health.

Oils and Bioactive Lipids: Quality, Stability, and Functionality

The dietary consumption of positive bioactive lipids has been shown to be beneficial to human health and to decrease the risk of non-communicable diseases [...].