Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

Genetic variations in FAD3 and its influence on agronomic traits and fatty acid composition in perilla germplasm

In this study, we explored the relationship between agronomic characteristics and fatty acid composition in perilla germplasm and examined the potential effects of genetic variations in the FAD3 gene on these traits. Our analysis involved correlation, principal component analysis (PCA), hierarchical clustering, and path analysis. We discovered the days to flowering (DTF), days to maturing (DTM) number of branches (NB), and stearic acid (SA) content were positively correlated with each other. Conversely, oleic acid (OA), linoleic acid (LA), and alpha-linolenic acid (ALA) showed negative correlations among themselves. We observed significant differences in agronomic traits and fatty acid composition based on the color of the perilla seed hull, indicating the influence of genetic factors on these traits. A single nucleotide polymorphism (SNP) variation at the 182 bp position in the FAD3 gene, characterized by a homozygous G base, was significantly associated with a decrease in LA proportion. This is in line with the known biochemical role of FAD3 in fatty acid desaturation. Interestingly, this SNP was also correlated with an increase in NB, suggesting that FAD3 may have pleiotropic effects on both agronomic traits and fatty acid composition. However, SNPs at the 596 bp and 599 bp positions in the FAD3 gene did not show clear patterns, suggesting potential influences from other genetic or environmental factors. These findings offer valuable insights into the genetic and phenotypic interactions in perilla, highlighting the importance of FAD3 variation. This knowledge can aid in the development of targeted breeding and selection strategies for perilla cultivars, optimizing both agronomic performance and nutritional quality. Further research is required to clarify the precise mechanisms of FAD3 and its impact on perilla traits.

Detection of Mycobacteria in Arabian camels and antimycobacterial potential of Moringa oleifera

The World Health Organization gave great attention to Mycobacterium tuberculosis, especially its zoonotic impact. Dromedary camels in Arabian countries are of great importance, as well as awareness of production and health. Little was known about the occurrence of M. tuberculosis among Arabian camels. Out of 88 samples were collected from necropsied male camels aged 5-6.5 years after the slaughter process resident in Cairo abattoir. Isolation of Mycobacteria was achieved on Middle Brook 7H10 agar with special supplements, and then the suspected colonies were assessed by their specific aspects. Lungs and lymph nodes were processed for histopathology. Molecular characterization was carried out by both conventional amplification (Mycobacterium bovis mpb70, M. tuberculosis- Pan Mycobacterium 16S rRNA) tracked by sanger sequencing; and bacterial 16S rRNA V3-V4 hypervariable region was amplified then it was followed by Mi-seq Ilumina. Moringa oliefera's oil was analyzed by GC-MS. The antimycobacterial potential of M. oliefera was conducted by In vitro tetrazolium microplate assay (TEMA). In silico docking mode of action and prediction were studied. Mycobacterium was isolated from 9.4% (3/32) of the lung samples and 2.4% (1/41) of the recovered lymph node samples. The isolated strains had ideal culture characteristics of Mycobacterium. Sanger sequencing identified the M. tuberculosis variant bovis DRC-EG-CAMEL PQ036932. Mi-seq Illumina revealed abundant sequence readings belonging to ancestral Actinobacteria and Micromonosporaceae. In vitro testing showed that the Moringa oleifera methanol leaf extract had antimicrobial activity with MIC ranging from 7.8 to 32 µg/ml, and the seed oil showed inhibitory effects at 50% (v/v) (P value < 0.05). In silico docking of ferulic acid against M. tuberculosis variant bovis ribosomal protein S1 showed an affinity score of - 5.95 kcal/mol with one hydrogen bond. While squalene lipoprotein LprF exhibited a professional affinity score of - 6.11 kcal/mol with seventeen hydrophobic π-interactions. Mycobacterium tuberculosis variant bovis is measured to prevail in the Arabian camels. However, this study provided a detailed examination of Mycobacterium in camels, offering practical solutions to combat this pathogen and mitigate the effects of infection or zoonotic impacts on other animals and humans. Sanger sequencing is more recommended for Mycobacterium identification. Moringa oliefera's potential anti-mycobacterial effect through either leaves or oil might be achieved for humans and animals as a different strategy for medicinal plants' role. It might be a new insight into the struggle and the adverse effects of tuberculosis. In the upcoming research, therapeutic compounds could be separated from M. oliefera.

Insights into the functional mechanisms of the sesquiterpene synthase GEAS and GERDS in lavender

Lavenders are economically significant plants cultivated worldwide for their essential oils (EOs) containing sesquiterpenes. These EOs contribute to the cosmetic, personal hygiene, and pharmaceutical industries. The biosynthesis of lavender sesquiterpenes involves enzymes like sesquiterpene synthases GEAS and GERDS. The structure and functional mechanism of these sesquiterpene synthases (GEAS or GERDS) are not fully understood. Here, we achieved the successful expression and purification of monomeric proteins at high purity. The results of the molecular docking revealed that negatively charged residues interact electrostatically with magnesium ions (Mg2+), thereby stabilizing and neutralizing negatively charged phosphate groups on the substrate. Notably, deletion of the N-terminus (∆N-terminus) significantly increased the enzymatic activity compared to the wild-type protein. These findings offer insights into the regulatory mechanisms underlying sesquiterpene biosynthesis in lavender, and suggest potential avenues for improving essential oils through genetic engineering and developing cosmetic and personal care products and alternative medicines.

Flower Color and Seed Coat Color as a Phenotypic Marker: Correlations with Fatty Acid Composition, Antioxidant Properties, and Metabolite Profiles in Safflower (Carthamus tinctorius L.)

Safflower (Carthamus tinctorius L.) is a versatile oilseed crop valued for its adaptability, high oil quality, and antioxidant properties. This study investigates the influence of flower color (FC) on the phenotypic diversity of 172 safflower accessions, analyzing agronomic traits, metabolite profiles, and antioxidant capacities. Frequency distribution, effect size, principal component analysis (PCA), and network analysis were employed to elucidate trait associations and interrelationships. FC significantly impacted traits such as oleic acid (OA), linoleic acid (LA), oleic desaturation ratio (ODR), and N-feruloylserotonin (FS), with large effect sizes (η2 > 0.16). Medium effects were observed for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging capacity, palmitic acid (PA), and flowering date (FD). PCA and network analyses highlighted relationships between FC and other fatty acid and antioxidant traits. Qualitative traits such as seed coat color (SCC) and thorn of involucre (TI) also showed significant associations with FC, underscoring its role as a phenotypic marker. These findings provide a robust framework for trait-based breeding strategies in safflower and emphasize the need for further genetic validation of these associations.

Nutraceutical Potential of Oilseeds and By-Products (Cakes) of Three Underutilized Malvaceae Trees Grown in Sudan

The nutraceutical potential of seed oils and cakes of Adansonia digitata, Grewia tenax, and Thespesia garckeana was evaluated by determining their chemical profile and examining their antioxidant and enzyme inhibitory properties. Oils of G. tenax and T. garckeana were rich in polyunsaturated fatty acids. The cake methanolic extract of T. garckeana revealed the highest antiradical (44.67 mg trolox equivalent (TE)/g extract) and metal chelating (26.38 mg EDTA equivalent/g extract) properties, while the oil of G. tenax displayed the highest Cu++ (180.62 mg TE/g extract) and Fe+++ (82.07 mg TE/g extract) reducing capacity. Pelargonidin and rutin were the dominant antioxidant compounds. The oil of A. digitata displayed the highest anti-acetylcholinesterase (2.44 mg galantamine equivalent (GALAE)/g extract) and butyrylcholinesterase (2.10 mg GALAE/g extract) activity, while its cake exhibited the best α-glucosidase inhibitory activity (1.46 acarbose equivalent (ACAE)/g extract). The cake of T. garckeana exerted the highest α-amylase inhibitory effect (0.71 mmol ACAE/g extract). The highest anti-tyrosinase activity (10.88 mg kojic acid equivalent/g extract) was recorded from the cake of G. tenax. These results indicated that these seeds could be a rich source of antioxidants that target diseases associated with oxidative stress, like diabetes and certain neurological disorders.

An overview of the detection methods to the edible oil oxidation degree: Recent progress, challenges, and perspectives

Oil oxidation, the main quality-deteriorated reaction, would significantly and negatively influence its quality and safety during processing and storage. Evaluating oil oxidation degree is an effective strategy to enable early warning and ensure food safety. Herein, principles, recent progresses, advantages and shortcomings, representative applications, current challenges and promising perspectives, and summary tables of traditional (titration), instrumental (chromatography and spectroscopy), and especially rapid detection methods (chemical colorimetric methods and portable miniaturized devices) for evaluating oil oxidation degree are presented and reviewed. It is believed that rapid detection methods are the most promising practical candidate for detecting oil oxidation. Also, the interaction between advanced data-processing techniques and detection methods, and the systematic integration of whole analytical processes is proposed as next-generation perspectives in the oil oxidation evaluation. We wish to provide the knowledge of oil oxidation degree determination and enlighten novel strategies.

Role of Seed Therapy on Estrous and Non-Estrous Cycle in Healthy Female Rats

Seed cycling therapy (SCT) involves the consumption of specific seeds during the follicular and luteal phases of the menstrual cycle to help balance reproductive hormones. This study aimed to investigate the effects of SCT on healthy female Wistar albino rats to prevent hormonal imbalances. For SCT, a seed mixture (SM1) consisting of flax, pumpkin, and soybeans (estrogenic seeds) was administered at doses of 5.4, 4, 8, and 12 g per 100 g of diet during the non-estrous phase. Another seed mixture (SM2) comprising sunflower, sesame, and chickpeas (also estrogenic) was given at doses of 3.12, 8, and 8 g per 100 g during the estrous phase. A total of 36 female Wistar albino rats were divided into four groups, each containing nine rats: Basal diet, seed cycling 1, seed cycling 2, and seed cycling 3 (SC3). All diets were isocaloric and iso-nitrogenous. The results showed that body weight, feed intake, and water consumption were significantly decreased in the SC3 group (p < 0.05), with increased nutrient digestibility. The tested diets led to significant positive changes in levels of follicle-stimulating hormone, luteinizing hormone, high-density lipoproteins (HDL-c), low-density lipoproteins (LDL-c), LDL-c/HDL-c ratio, aspartate aminotransferase, and alanine aminotransferase across both phases of the cycle. There was also a notable increase in estrogen, testosterone, prolactin, and insulin levels (p < 0.05). Ovarian histology results showed normal morphology in the SC3 group, suggesting that this dosage was the most effective. The findings indicate that further studies are warranted to explore the genetic mechanisms underlying phytoestrogen action during reproductive stages.

Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources

Polyunsaturated fatty acids (PUFAs) are vital dietary elements that play a significant role in human nutrition. They are highly regarded for their positive contributions to overall health and well-being. Beyond the fact that they provide a substantial supply of energy to the body (a role that saturated fats can also perform), these unsaturated fatty acids and, especially, the essential ones are involved in cell membrane structure, blood pressure regulation, and coagulation; participate in the proper functioning of the immune system and assimilation of fat-soluble vitamins; influence the synthesis of pro- and anti-inflammatory substances; and protect the cardiovascular system. Modern diets like the Western diet and the American diet are rich in saturated fats found especially in fast food products, sweets, and processed foods, a fact that has led to an increase in the prevalence of metabolic diseases worldwide (obesity, type II diabetes, gout, cardiovascular disease). Nutritionists have drawn attention to the moderate consumption of saturated fats and the need to increase the intake of unsaturated fats to the detriment of saturated ones. This paper examines the biochemical roles of polyunsaturated fats, particularly essential fatty acids, and contrasts their benefits with the detrimental effects of saturated fat overconsumption. Furthermore, it highlights the necessity for dietary shifts towards increased PUFA intake to mitigate the global burden of diet-related health issues. The co-occurrence of PUFAs and polyphenols in plant-based foods highlights the sophistication of nature's design. These bioactive compounds are not randomly distributed but are present in foods humans have consumed together historically. From traditional diets like the Mediterranean, which pairs olive oil (PUFAs and polyphenols) with vegetables and legumes, to Asian cuisines combining sesame seeds with turmeric, cultural practices have long harnessed this natural synergy.

Antioxidant, Anti-Alzheimer's, anticancer, and cytotoxic properties of peanut oil: in vitro, in silico, and GC-MS analysis

Introduction

Peanut oil is valued for its mild flavor, rich phytochemical content, therapeutic potential, and associated health benefits. This study aims to analyze the chemical composition, antioxidant properties, and anti-Alzheimer's potential of Algerian peanut oil using both experimental and computational approaches. The goal is to evaluate its suitability for pharmaceutical applications, particularly for its antioxidant, anti-Alzheimer, and anticancer properties.

Methods

The chemical composition of the peanut oil was determined using Gas Chromatography-Mass Spectrometry (GC-MS). Antioxidant activity was assessed through DPPH and CUPRAC assays, while enzyme inhibition was evaluated using butyrylcholinesterase (BChE) inhibition assays. In silico molecular docking studies were conducted to predict interactions between key compounds and BChE. Additionally, physicochemical properties were evaluated using Lipinski's rule of five, and cytotoxicity was tested against various cancer cell lines, including melanoma (A2058 and SK-MEL-1), non-small cell lung cancer (NCI-H838), and leukemia (H9).

Results

GC-MS identified 20 chemical compounds in the peanut oil, with oleic acid as the predominant compound (41.98%). The antioxidant activity showed an IC50 value of 265.96 ± 14.85 μg/mL in the CUPRAC assay. BChE inhibition was moderate, with 36.47% ± 3.71% enzyme inhibition at 200 μg/mL. Molecular docking studies highlighted 6-methyl octahydro-coumarin with a docking score of -15.86 kJ/mol against BChE, although it was less potent than Galantamine (-23.4 kJ/mol). Physicochemical analysis revealed that oleic acid and palmitic acid exhibit logP values of 5.71 and 5.20, respectively, indicating drug-like potential. Cytotoxicity assessments demonstrated that oleic acid, palmitic acid, and stearic acid were effective against melanoma and lung cancer cells, while oxiraneoctanoic acid, 3-octyl, showed significant activity against leukemia cells.

Discussion and conclusion

The results demonstrate that peanut oil possesses notable antioxidant, anti-Alzheimer, and anticancer properties. The high concentration of oleic acid, alongside moderate butyrylcholinesterase (BChE) inhibition and strong cytotoxic effects on various cancer cell lines, highlights its potential as a therapeutic agent. While 6-methyl octahydro-coumarin exhibited favorable docking scores, its lower effectiveness compared to Galantamine suggests that further optimization is required for enhanced efficacy. These findings underscore the potential of peanut oil in pharmaceutical development, with compounds like oleic acid and oxiraneoctanoic acid emerging as promising candidates for continued research and drug development. Peanut oil from Algeria holds significant promise for future applications in antioxidant, neuroprotective, and anticancer therapies.

Characterization of Seven Species of Camellia Oil: Oil Content, Volatile Compounds, and Oxidative Stability

In this study, we conducted tests on the seeds from four Taiwanese native Camellia species (C. japonica, C. furfuracea, C. laufoshanensis, and C. formosensis) and three commercialized species (C. oleifera, C. brevistyla, and C. sinensis) for comparison. We examined various aspects of these species, such as seed oil content, suitability for mechanical pressing, volatile components (edible flavor), and oil stability (suitability for cooking), to assess the feasibility of using these four native Taiwanese Camellia seeds as sources of edible oil. The results from solvent extraction tests and mechanical pressing experiments confirm that the seeds from C. furfuracea, C. japonica, and C. laufoshanensis have high oil contents, and their oils are suitable for extraction via the popular mechanical pressing method, with oil yields comparable to or higher than those of the commercialized Camellia species. The volatile components of the oils were collected using MonoTrap adsorbents and analyzed with a thermal desorption system coupled with gas chromatography-mass spectrometry (ATD-GC/MS), primarily consisting of alcohols, ketones, and aldehydes. The results of oxidative stability tests reveal that the seed oils from C. japonica, C. furfuracea, and C. laufoshanensis are higher than or equally stable to those from the commercialized Camellia species. After six months of storage, the stability of these three Camellia seed oils remained relatively high, demonstrating that the seed oils from C. japonica, C. furfuracea, and C. laufoshanensis can withstand high temperatures and can be easily preserved for future applications.

Optimized spray-dried conditions' impact on fatty acid profiles and estimation of in vitro digestion of spray-dried chia/fish oil microcapsules

Long-chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic diseases in humans. It is commonly used as a supplement. However, lipid oxidation is an important negative factor caused by environmental, processing, and limited water solubility of LCPUFA, making them difficult to incorporate into food products. The objective of this research work was to prevent oxidation, extend shelf life, enhance the stability of fatty acids, and to achieve controlled release by preparing spray-dried powder (SDM). For spray-drying, aqueous emulsion blends were formulated using a 1:1 ratio of chia seed oil (CSO) and fish oil (FO) and using a laboratory-scale spray-dryer with varying conditions: inlet air temperature (IAT, 125-185 °C), wall material (WM, 5-25%), pump speed (PS, 3-7 mL/min), and needle speed (NS, 3-11 s). The maximum alpha-linolenic acid (ALA) content was 33 ± 1%. The highest values of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the microcapsules were 8.4 ± 0.4 and 13 ± 1%, respectively. Fourier transform infrared and X-Ray diffraction analysis results indicated that SDM was successfully formulated with Gum Arabic and maltodextrin (MD). The blending without encapsulation of CSO and FO was digested more efficiently and resulted in more oil being released with simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and SGF + SIF conditions without heating. No significant changes were observed for saturated, monounsaturated, and LCPUFA, whether exposed or not to gastrointestinal conditions. However, compared to the release of SDM, it can be useful for designing delivery systems for the controlled release of essential fatty acids.

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T1) incorporating chia seed oil (CSO), (T2) incorporating fish oil (FO), (T3) incorporating blend of chia and fish oil, (T4) incorporating the SDM of CSO, (T5) incorporating the SDM of FO, and (T6) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.

Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil

With the proposal of replacing toxic solvents with non-toxic solvents in the concept of green chemistry, the development and utilization of new green extraction techniques have become a research hotspot. Phenolic compounds in edible oils have good antioxidant activity, but due to their low content and complex matrix, it is difficult to achieve a high extraction rate in a green and efficient way. This paper reviews the current research status of novel extraction materials in solid-phase extraction, including carbon nanotubes, graphene and metal-organic frameworks, as well as the application of green chemical materials in liquid-phase extraction, including deep eutectic solvents, ionic liquids, supercritical fluids and supramolecular solvents. The aim is to provide a more specific reference for realizing the green and efficient extraction of polyphenolic compounds from edible oils, as well as another possibility for the future research trend of green extraction technology.

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 colony-forming units (CFU)/mL (8 log CFU mL-1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g-1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g-1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g-1. GC-MS analysis showed that concentrations of CLA in the 90 days' control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.