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(Oleum Camelinae, Oleum Sesami vulgaris) synonyms: Leindotterol, Saatdotterol, Dotterol, Rullol, Deutsches Sesamol (D); cameline oil (E); huile de cameline (F)

(Oleum Cyperi esculenti) – synonyms: Chufaol, Erdmandelol (D); Cyperus esculentus root oil, chufa oil (E); ill. 60

(Oleum Ceibae seminis) synonyms: Kapoksaatol, Kapokol (D); silk-cotton tree oil (E); huile de kapok (F) – ill. 28

(Oleum Terminaliae) synonyms: Talisayaol, Indisches Mandelol (D); Indian almond oil (E): huile de bandanier (F) – ill. 16

(Oleum Arachidis, Oleum Arachidis african.) synonyms: Erdnussol (D); arachis seed oil, groundnut oil (E); huile d’arachide (F) – ill. 41

Poppy seed oil (Oleum Papaveris Seminis) is used for culinary and pharmaceutical purposes, as well as for making soaps, paints, and varnishes. Astonishingly, hardly anything was yet known about the volatile compounds of this promising comestible. Likewise, there are no current published data about the triglyceride (TAG) composition of poppy seed oils available. In this investigation solid-phase microextraction (SPME) with DVB/Carboxen/PDMS Stable-Flex fiber was applied to the study of volatile compounds of several seed oil samples from Papaver somniferum L. (Papaveraceae). 1-Pentanol (3.3-4.9%), 1-hexanal (10.9-30.9%), 1-hexanol (5.3-33.7%), 2-pentylfuran (7.2-10.0%), and caproic acid (2.9-11.5%) could be identified as the main volatile compounds in all examined poppy seed oil samples. Furthermore, the TAG composition of these oils was analyzed by MALDI-ReTOF- and ESI-IT-MS/MS. The predominant TAG components were found to be composed of linoleic, oleic, and palmitic acid, comprising approximately 70% of the oils. TAG patterns of the different poppy varieties were found to be very homogeneous, showing also no significant differences in terms of the applied pressing method of the plant seeds.

(Oleum Arachidis, Oleum Arachidis african.) Synonyme: Arachis seed oil, peanut oil, groundnut oil (E); Huile d’arachide (F)

Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC-MS was applied to study volatile compounds in several seed oil samples from different grape oils. The triacylglycerol (TAG) composition of these oils was analyzed by MALDI-TOF-MS/MS. In addition the total phenol content and the antioxidant capacity (using TEAC) of these oils were determined. The headspace of virgin grape oils from white and red grapes was dominated by ethyl octanoate (up to 27.5% related to the total level of volatiles), ethylacetate (up to 25.0%), ethanol (up to 22.7%), acetic acid (up to 17.2%), ethyl hexanoate (up to 17.4%) and 3-methylbutanol (up to 11.0%). Triacylglycerol composition was found to be dominated by LLL (up to 41.8%), LLP (up to 24.3%), LLO (up to 16.3%) and LOO (up to 11.7%), followed by LOP (up to 9.3%) and LOS/OOO (up to 4.3%). Total phenol content ranged between 59μg/g and 115.5μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09μg/g and 1.16μg/g.