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Sunflower seeds are key agricultural commodities due to their nutritional and industrial value. This study aimed to analyze the distribution of targeted bioactive compounds and assess the physical properties across 27 sunflower seed genotypes, including parental lines and F1 and F2 hybrids, cultivated in Serbia. Various analytical techniques were employed to determine the chemical composition and physical characteristics of the seeds. This research revealed significant genetic variability in fatty acid profiles, with differences in polyunsaturated and saturated fatty acid levels among the genotypes. Hybrid seeds displayed variations in 1000-seed weight and bulk density compared to parental lines, which exhibited higher essential fatty acid contents and mechanical properties advantageous for industrial processing. These insights highlight the potential for refining breeding strategies to improve seed quality for specific industrial purposes. Overall, this study emphasizes the critical role of genetic selection in enhancing the nutritional and processing qualities of sunflower seeds, offering valuable perspectives for advancing agricultural and breeding practices. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the chemical characteristics of cold-pressed beech nut oil. The nuts, gathered from the forest, comprised 25.35% water, 13.19% oil, and 19.40% protein. The predominant fatty acid was linoleic acid (40.5%), followed by oleic acid (35.0%) and gondoic acid (7.7%). All four tocopherols were present in the oil, with γ-tocopherol being the dominant form at 99.38 mg per 100 g of oil. The total sterol content was 2708.73 mg per kg of oil, with β-sitosterol constituting 80.5% of all sterols. The main characteristics of the oil included its relatively high tocopherol and gondoic acid content, a dominant oleic–linoleic fatty acid profile, and elevated levels of carotenoids.

The culinary poppy (Papaver somniferum L.) has been used for centuries in everyday diets, especially for food, but also as a non-food source of health-promoting ingredients. In the present study, a field trial was set with white-seeded poppy varieties collected from farmers in Croatia. The poppies were sown as a winter crop. Selenium biofortification was applied using different selenium sources, such as selenite, SeO32−, and selenate SeO42−. In the flowering stage, biofortification was carried out as follows: (1) Se-0: control; (2) SeO3_30: 30 g ha−1; (3) SeO3_60: 60 g ha−1; (4) SeO4_30: 30 g ha−1; and (5) SeO4_60: 60 g ha−1. Plants formed an average of four capsules per plant, with an average seed mass per capsule of 3.52 g. The seed yield varied from 0.91 (SeO3_30) to 1.26 t ha−1 (SeO4_30). The cold-pressed oil was characterized as good-quality since the average water content was 0.38%, insoluble impurities consisted of 0.013%, iodine number value was 135.81 g, I2 was 100 g−1, and saponification number was 188.51 mg KOH g−1, and it was on average 0.93% free fatty acids. Selenium biofortification had a significant (p ≤ 0.05) impact on Se accumulation in the seeds. Thus, the selenite form increased Se content in the seeds by about 7% compared to the control, whereas for the (4) SeO4_30 treatment, the increase was about 50%, and for (5) SeO4_60, it was even higher, about 91% compared to the control treatment. The highest content of fatty acids in the cold-pressed oil was determined for linoleic (76.31%), oleic (13.49), and palmitic (7.86%) acids.

The research aimed to survey the composition of oil and partially defatted cakes obtained by cold-pressing various tree nuts to enable their use as ingredients for modulating the nutritional properties of final food products. Different types of pistachios (Pistacia vera) , hazelnuts (Corylus avellana) , and apricot kernels (Prunus armeniaca) were evaluated in terms of colour, water activity, moisture, ash, fat, protein, fibre, total phenolic, and tocopherol contents. They were extracted by hydraulic presses, giving oils rich in vitamin E and defatted cakes with high nutritional potential: the cakes preserved significant antioxidant compounds, as well as fat, protein, and fibre levels based on the oil extraction yield. Products derived from cold-pressed nuts revealed promising compositions that could be exploited to develop healthy foods with improved sensorial and techno-functional properties, increasing the sustainability of the process and zeroing waste. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the chemical characteristics of cold-pressed beech nut oil. The nuts, gathered from the forest, comprised 25.35% water, 13.19% oil, and 19.40% protein. The predominant fatty acid was linoleic acid (40.5%), followed by oleic acid (35.0%) and gondoic acid (7.7%). All four tocopherols were present in the oil, with γ-tocopherol being the dominant form at 99.38 mg per 100 g of oil. The total sterol content was 2708.73 mg per kg of oil, with β-sitosterol constituting 80.5% of all sterols. The main characteristics of the oil included its relatively high tocopherol and gondoic acid content, a dominant oleic–linoleic fatty acid profile, and elevated levels of carotenoids. [ABSTRACT FROM AUTHOR]

In this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%), palmitic (13.3%), and linoleic (11.9%) acids. The main sterols were β-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was α-tocopherol (234.78 μg/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold-pressed oils crystallized at -9.12 °C and melted at -1.87 °C. A sensory panel described the oil with 5 sensory descriptive (almond, nutty, roasted, straw, sweety, soil) terms. A consumer test indicated that appearance, smell/aroma, and taste/flavor scores were above 4.0 on a 5-point hedonic scale. In conclusion, tiger nut oils with retained nutrients and specific aroma could be produced by the cold-pressing technique. Further studies for food and functional food applications of this gourmet oil are anticipated.

BACKGROUND: Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined. RESULTS: Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g−1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g−1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g−1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold‐pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol. The oils of flaxseeds contained 55.27–58.23 linolenic, 17.40–18.91 oleic, 14.03–14.84 linoleic and 4.97–5.37 palmitic acids, depending on extraction method and roasting temperature. CONCLUSION: Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Sunflower seeds are key agricultural commodities due to their nutritional and industrial value. This study aimed to analyze the distribution of targeted bioactive compounds and assess the physical properties across 27 sunflower seed genotypes, including parental lines and F1 and F2 hybrids, cultivated in Serbia. Various analytical techniques were employed to determine the chemical composition and physical characteristics of the seeds. This research revealed significant genetic variability in fatty acid profiles, with differences in polyunsaturated and saturated fatty acid levels among the genotypes. Hybrid seeds displayed variations in 1000-seed weight and bulk density compared to parental lines, which exhibited higher essential fatty acid contents and mechanical properties advantageous for industrial processing. These insights highlight the potential for refining breeding strategies to improve seed quality for specific industrial purposes. Overall, this study emphasizes the critical role of genetic selection in enhancing the nutritional and processing qualities of sunflower seeds, offering valuable perspectives for advancing agricultural and breeding practices.

In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, peroxide and acid value, oxidative stability, and tocopherols and phytosterols content were determined in the studied oils. Plum seed oil was dominated by oleic acid, while quince and sour cherry seed oils contained abundant linoleic acid. The total polyphenol content in the studied oils ranged from 2.28 to 9.03 mg GAE 100 mL-1. Antioxidant properties (ABTS, DPPH, FRP) were associated with tocopherol content. All three studied oils were rich in ß-sitosterol. The oxidative stability of the studied oil samples varied and ranged from 1.92 h-31.17 h. Quince seed oil had the highest content of a-tocopherol (44.30 mg 100 g-1) and plum seed oil had the lowest (3 mg 100 g-1), while sour cherry seed oil had the highest content of ß+1-tocopherol (17.19 mg 100 g-1). The results show that oil from quince, sour cherry, and plum seeds is suitable for the production of a high quality cold-pressed oil. The use of this type of waste from fruit processing contributes to waste reduction and promotes the circular economy. [ABSTRACT FROM AUTHOR]

The effect of cold‐pressed SOYLEIC™ soybean oil (SOYLEIC) on the physical and sensory properties of soy‐based ice cream was compared to commercial vegetable oil (COM‐VO), commercial high oleic soybean oil (COM‐HO), and heavy cream (CREAM). Fat sources had no significant effect on viscosity and fat globule size distribution of ice cream mixes. Ice cream made with COM‐VO had the lowest overrun (p < 0.05) and higher degree of fat destabilization; however, no difference in hardness was found. Despite similar melting rate, the shape retention behavior during melting was different for SOYLEIC, COM‐VO, and COM‐HO compared to CREAM. No significant differences were found in texture attributes except mouth coating, which was higher for CREAM than COM‐HO and SOYLEIC (p < 0.05). There was no significant difference in flavor attributes between SOYLEIC and CREAM, while COM‐VO and COM‐HO had higher off‐flavor intensities (p < 0.05). Consumer acceptability results revealed that SOYLEIC and CREAM had significantly higher flavor liking and overall liking scores than COM‐VO and COM‐HO (p < 0.05). SOYLEIC and CREAM also had higher texture liking than COM‐VO (p < 0.05). Overall, liking had the highest positive significant correlation with flavor liking (r = 0.996). Practical Application: Cold‐pressed HOLL soybean oil has the potential to be used in formulating plant‐based frozen desserts with equivalent texture but more acceptable flavor. [ABSTRACT FROM AUTHOR]

Hibiscus manihot L. seed oil is an emerging high-value edible vegetable oil that also has a variety of important health functions, and concerns about its pressing method have great significance for commercial and consumer health. This study compared triacylglycerols (TAGs), diacylglycerol (DAG), free fatty acids (FFAs), and volatile flavor compounds for discriminating cold-pressed oil from hot-pressed oil. The profiles of TAGs, DAGs, FFAs, and flavor compounds were established by a lipidomic approach and electronic-nose (E-nose). Our results demonstrated that a slight decrease in TAG content and a significant increase in FFA and DAG contents were observed after roasting. The E-nose results showed that sulfides, terpenes, methane, compounds containing oxygen and nitrogen, alcohol and aromatic compounds greatly influenced the oil flavor. The PCA result of the E-nose data indicated that flavor compounds showed great promise for distinguishing the two samples. The quality indices and the oxidative stability of oil samples were detected to identify their nutritional value and edible quality. This study revealed that roasting greatly influenced the lipid and flavor substances of the Hibiscus manihot L. seed oil. Our findings could provide useful information on the impact of the pressing method for Hibiscus manihot L. seed oil.

False flax (Camelina sativa L.), known as camelina, is an ancient oil plant that has gathered renewed interest. In this study, a comprehensive analysis encompassing nontargeted volatilomics and targeted, quantitative metabolomics performed for cold-pressed oil and press cake and was integrated with sensory analysis of cold-pressed camelina oil and the effect of seed roasting was evaluated. Roasting in general resulted in the formation of 22 new volatile organic compounds (VOCs) in oil, while roasting at 140 and 180 °C resulted in the formation of 12 and 124 unique VOCs, respectively. Roasting notably influenced the profile of primary and secondary metabolites in both oil and press cakes, as well as volatilome and aroma of cold-pressed camelina oil. Many VOCs can be attributed to thermal degradation of primary and secondary metabolites. Roasting intensified the flavour of cold-pressed camelina oil, enhancing the perception of notes formed through the Maillard reaction. • Roasting resulted in the formation of new volatile compounds in camelina oil • Primary and secondary metabolites were affected by roasting • Roasting modified flavour of camelina oil to be more roasty, garlic-like and sour aroma • Roasting facilitate the transfer of flavour compounds from the press cake to the oil [ABSTRACT FROM AUTHOR]

Food security is now a threat to Egypt's economy. Egypt relies on large quantities of imports of edible oil. Securing those supplies led Egypt to become one of the top 10 importers of edible oils in the world. This work aimed to investigate the Silybum Marianum seeds (SMS) as a potential novel source of edible oil. Fatty acids composition, physicochemical characteristics, selected bioactive components and nutritional quality of SMS coldpressed oil (SMSO) were examined. The results showed that SMS is a promising source of crude fat (28.04%). USFAs quantitatively accounted for 82.89% of total fatty acids, with linoleic (C18:2) being the most abundant (50.31%), followed by oleic (C18:1) at 31.76%. Unfortunately, only 0.28% represented linolenic (C18:3). The physicochemical characteristics of SMSO were in accordance with Egyptian Standards for vegetable edible oils. SMSO contained a wide range of bioactive components including silymarin 2530.79 mg/100g, α- tocopherol 307.84 mg/100g, β-carotene 30.52 mg/100g, total phenolic content 2165.83 mg GAE/100g and flavonoids 837.86 mg QE/100g. SMSO exhibited valuable nutritional quality indicators represented in the low (atherogenic and thrombogenic) indices and the high (PUFAs/SFAs, USFAs/SFAs, and hypocholesterolemic/ hypercholesterolemic) rations, while ω6/ω3 ratio was far from the recommended values. From the nutritional standpoint, SMSO is a strong candidate to serve as a functional ingredient of the human diet, whether used alone or blended with oils that are rich in ω-3 PUFAs to achieve a wide spectrum of nutritional and health benefits. Based on the obtained results, milk thistle should be cultivated extensively as an innovative resource of oil to boost edible oil self-sufficiency in Egypt. [ABSTRACT FROM AUTHOR]

The main aim of the study was to monitor the quality of fortified cold-pressed rapeseed oil stored in different conditions. The rapeseed oil was fortified with sesame, chia, and hemp seeds as well as hemp herb, and stored in the dark and light during a 3-month period. The oils were monitored for changes in fatty acid contents, polyphenol, chlorophyll, and carotenoid content, as well as oxidative-hydrolytic changes, e.g. free fatty acid, and peroxide value. Chlorophyll content was the most affected and was totally degraded after the 3-month storage period, both in the light and dark. Overall, the sample with hemp herb added in the concentration of 5% showed the best stability among all monitored samples. Oxidation processes developed very fast during the 3-month storage period and it was observed that the stability of these food products, found on the market, is highly questionable. The results of this work emphasize that the addition of sesame/chia/hemp seeds and hemp herb to cold-pressed rapeseed oil did not provide certain retention or improvement in antioxidant profile during a relatively short period of time (3 months storage). [ABSTRACT FROM AUTHOR]

Oil yield and the properties of oil can be improved with various enzymatic pre-treatments before obtaining oil from oilseeds by cold-press extraction. A commercial mixture of pectolytic enzymes was used in this study. In addition, apple seed meal as a source of β-glucosidase enzyme and citric acid were applied to oilseeds (pumpkin, terebinth and flaxseed) as pre-treatments. The results were evaluated by comparing the effects of the pre-treatments on oil yield and properties. Enzyme preparate could increase the oil yield of pumpkin seeds (~300%) and flaxseed (151%). Significant increases in the phenolic contents of terebinth (from 91.67 to 319.33 mg GAE/kg) and flaxseed oils (from 12.03 to 40.47 mg GAE/kg) were achieved by citric acid and enzymatic pre-treatments. These two pre-treatments were also effective in terms of peroxide formation and oxidative stability in terebinth oil. With the help of the pre-treatments applied to oilseeds it was possible to increase the transition of phenolics from seeds to oil for terebinth oil with increase ratios of 245% for citric acid, 248% for the enzymatic process compared to the control.

Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers. [ABSTRACT FROM AUTHOR]

Summary: Tigernut tuber is a peculiar source of oil because it has high amounts of starch. To collect tigernut oil and obtain high‐quality starch from pressed cake, a comprehensive validation of the cold‐pressing method was conducted. At 40–60 MPa, from one pressing, 67.18–73.97% of total oil content can be obtained; with three pressings, 77.38–82.34% of total oil can be obtained. Starch yields from solvent extraction of cold‐pressed press‐cake are significantly higher (P < 0.05) compared with native tigernut flour. For oils from different pressings, the fatty acid and total tocopherol contents had no obvious difference. Structural and functional analysis of the starch showed that cold‐press pretreatment had little effect on the particle size and molecular chains of the starch, while the syneresis and storage modulus (G′) of starch gel increased slightly. Overall, cold‐pressing is a potential processing method for effectively developing tigernut oil and starch as industrial resources. [ABSTRACT FROM AUTHOR]

Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance due to its richness in poly-unsaturated fatty acids. This study aims to improve the thermo-stability of refined soybean oil by blending it with some cold-pressed oils. For this, cold-pressed and soybean oils were firstly characterized (K232, K270, acidity, peroxide value, iodine value, induction time, phenolic contents, and antioxidant activity). Then, binary blends of each cold-pressed oil (30%) with soybean oil (70%) were analyzed before and after heat treatment (170 °C for 10 h/day for 5 days) followed by the application of the simplex lattice mixture design in order to optimize the combination of the three best cold-pressed oils. The changes in fatty acid profiles were assessed by gas chromatography (GC-FID). The results revealed that soybean oil presented the best physicochemical traits, while cold-pressed oils expressed high levels of phenolic contents and antioxidant activities. From the six binary oil blends, soybean oil mixed with lentisk, sesame, or almond oils were selected for their best thermo-stability. The simplex lattice mixture design, applied for these three chosen oils, indicated that the combination of soybean oil (70%) with lentisk and sesame oils (17.7 and 12.3%, respectively) was considered the optimal blend that gives the maximal thermo-stability improvement to soybean oil. GC-FID analysis showed that fatty acids, particularly linoleic and linolenic acids, were more conserved after heat-treatment in optimal oils blend than soybean oil. This study clearly demonstrated that lentisk and sesame oils enhanced the thermo-resistance of soybean oil, and the findings of this study could be used as an integrated model in oil and fat industries. [ABSTRACT FROM AUTHOR]

BACKGROUND: Sunflower seeds are in the top five most abundant oilseeds in the world, as well as sunflower oil in the edible oils group. Recently, increasing attention has been paid to cold‐pressed sunflower oil because less processing is involved and no solvent is used. The present study was carried out to investigate dimensions (length, width, thickness), firmness, general (moisture content and hull content, mass of 1000 seeds), gravimetric (true and bulk density, porosity) and geometric characteristics (equivalent diameter, surface area, seed volume, sphericity) of 20 new sunflower hybrid seeds. Steps to determine most of these parameters are quite simple and easy since the process does not require long time or special equipment. RESULTS: Principal component analysis and cluster analysis confirmed differences in the mentioned characteristics between oily and confectionary sunflower hybrid seeds. One of the major differences between two groups of samples was in extraction oil yield. Mechanical extraction oil yield of the oily hybrid seeds was significantly (P ˂ 0.05) higher (from 68.72 ± 4.21% to 75.61 ± 1.99%) compared to confectionary hybrids (from 20.10 ± 2.82% to 39.91 ± 6.23%). Extraction oil yield values are known only after oil extraction. CONCLUSION: Knowledge of the extraction oil yield value before the mechanical extraction enables better management of the process. By application of the artificial neural network approach, an optimal neural network model was developed. The developed model showed a good generalization capability to predict the mechanical extraction oil yield of new sunflower hybrids based on the experimental data, which was a main goal of this paper. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

Summary: The article presents an attempt to use an electronic nose together with a new three‐parameter method for generation of a digital smellprint in order to specify the mode of processing of rapeseed based on the analysis of volatile compounds contained in cold‐pressed rapeseed oil. Prior to the pressing process, the seeds were roasted or improperly stored to obtain oil samples with varied technological quality. The quality of pressed oils was evaluated by determination of the acid value. Furthermore, changes in oil colour were assessed with the use of an imaging colorimeter. Volatile compounds were determined with the use of gas chromatography and an electronic nose with a metal oxide semiconductor (MOS) sensor matrix. It was found that the mode of seed pre‐treatment before pressing did not change the colour of the oil significantly. However, it influenced the profile of volatile organic compounds and changed their proportions. Ketones represented the largest proportion of volatile compounds determined for roasted samples and those pressed from seeds moistened up to 25% (w.b.). Alcohols dominated in samples moistened up to 10 and 12%, terpenes were the dominant volatile compounds in samples roasted at 140 °C, and other volatile compounds dominated in samples moistened up to 10 and 20% (w.b.). In turn, esters and aromatic compounds accounted for the lowest proportion in the analysed samples. The results shown by the electronic nose were correlated with the presence of particular groups of volatile compounds in rapeseed oil. [ABSTRACT FROM AUTHOR]

BACKGROUND: In recent years, cold‐pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold‐pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold‐pressed sesame oils to improve their oxidative stability. RESULTS: Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose–SEHP MRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose–SEHP were as follows: reaction temperature, 130 °C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose–SEHP MRPs at a level of 20 g kg−1 could significantly improve the oxidative stability of cold‐pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS: The results provide evidence that adding certain MRPs can improve the oxidative stability of cold‐pressed sesame oil. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Cold-pressed oils are present in our lives, as cooking or frying agents, and they play an essential role due to their positive impact on our body. However, the increase in their demand leads to certain unpleasant adulterations which influence their quality. The methods for the adulteration detection of cold-pressed oils are very important for consumers, regulations entities, producers, and scientists. The traditional methods, established by FAO, Codex Alimentarius or European Union are laborious, time-consuming, need solvents, and qualified personnel. There is a trend in developing new methods to reduce the time of analysis or to increase the quality of results. In our article, we gathered the newest technologies used for cold-pressed oil adulteration detection, other than olive oil, starting with spectroscopic methods, chromatographic methods, thermal methods, and alternative methods (e-nose and dielectric spectroscopy). The importance of chemometric in food adulteration detection is a crucial step in providing reliable models. • Identifying adulterated cold-pressed oil is vital for consumers, scientists, and regulators. • The spectroscopic methods were used for cold pressed oil adulteration detection. • The chemometrics methods are very useful for the adulteration detection. • The new technologies enhance detecting type and degree of cold-pressed oil adulteration. [ABSTRACT FROM AUTHOR]

Oxidative stress is usually associated with many neurodegenerative diseases. In this study, the gas chromatography–mass spectrometry (GC–MS) analysis of cold-pressed oil (CPO) from black pepper (Piper nigrum) fruits was performed and its neuroprotective effects were evaluated for the first time. The analysis of CPO revealed the presence of the lignan sesamin (39.78%), the alkaloid piperine (33.79%), the monoterpene hydrocarbons 3-carene (9.53%) and limonene (6.23%), and the sesquiterpene β-caryophyllene (10.67%). Black pepper hydrodistilled oil (HDO) was also comparatively analyzed by GC–MS to show the impact of oil isolation by two different methodologies on their components and class of compounds identified. HDO analysis revealed 35 compounds (99.64% of the total peak areas) mainly composed of monoterpene hydrocarbons (77.28%), such as limonene (26.50%), sabinene (21.36%), and β-pinene (15.53%), and sesquiterpene hydrocarbons (20.59%) represented mainly by β-caryophyllene (19.12%). Due to the low yield obtained for HDO (0.01% v/w), only CPO was chosen for the evaluation of its neuroprotective potential. Alzheimer-type dementia was induced in rats by scopolamine intraperitoneal injection (1.5 mg/kg/day) for seven days. CPO was administered orally (100 mg/kg) for a week before scopolamine administration and then concomitantly for another week. Donepezil (1 mg/kg, orally) was used as a reference drug. CPO administration significantly improved the rat behaviors as evaluated by the Morris water maze test, evident from prolongation in time spent in the platform quadrant (262.9%, compared to scopolamine) and increasing in the crossing time by 18.18% compared to the control group. The rat behavior tested by passive avoidance, showed prolongation in the step-through latency compared to control. Moreover, CPO significantly (p < 0.05) ameliorated the activities of antioxidant enzymes such as catalase, superoxide dismutase (SOD) and reduced malondialdehyde (MDA) equivalents by 22.48%, 45.41%, and 86.61%, respectively, compared to scopolamine. Furthermore, CPO administration decreased scopolamine-induced elevated acetylcholinesterase levels in rats’ hippocampi by 51.30%. These results were supported by histopathological and in silico molecular docking studies. Black pepper oil may be a potential antioxidant and neuroprotective supplement.

In this study, we investigated the effects of cold pressed oil on physicochemical properties of milk thistle (Silybum marianum), anise seed (Pimpinella anisum), fennel seed (Foeniculum vulgare), terebinth (Pistacia terebinthus), coriander (Coriandrum sativum) and nettle seed (Urtica dioica). Selected oils from Central Anatolia Regions, were investigated in terms of the fatty acid methyl esters (FAME) compositions, peroxide value (PV), free fatty acid (FFA), refraction index (RI) at 40 ° C and oilseed yields. The data obtained from the analyses were evaluated chemometrically. The diagrams obtained by basic component analysis (PCA) and hierarchical clustering analysis (HCA). According to PCA and HCA results, selected seed oils have different properties in terms of FAME, FFA, PV and RI. This suggests that each oil originates from the physicochemical properties of its unique pharmacological properties. As a result, in this study, data on the physicochemical properties of oils obtained from six medicinal plants was given. These results indicate that the seeds of the Central Anatolian region can be used as acceptable raw materials for herbal natural support products. These analyses can be used in order to assure the purity and quality parameters of seed oils. And FAME, PV, FFA and RI data can be good parameters to determine any adulteration to these oils by chemometric analysis.

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This study was to investigate the effect of dietary protein levels and supplementation with two cold‐pressed oils on the performance, immunity and antioxidant indices of growing Japanese quails. A 3 × 4 factorial experiment, using 3 dietary crude protein (CP) levels (22%, 24% and 26%) and 4 supplemental herbal oils levels: control without additives, 250 mg marjoram (Mar), 250 mg thyme (Thy) and 125 mg Mar + 125 mg Thy per kg diet. A total of 720 unsexed, 7‐day‐old quail chicks were randomly distributed into twelve treatment groups (4 replicates per group of 15 chicks in each). The live body weight (LBW) on 42 days and body weight gain (BWG) from 7 to 42 days were significantly improved (p < 0.01 and 0.05) in chicks fed 24% or 26% CP compared with those of the 22% CP group. The groups fed diets supplemented with Mar or in combination with Thy oil exhibited significantly better LBW, BWG and feed conversion ratio (FCR) than the control at all periods except BWG from 21 to 42 days and FCR from 7 to 21 days were not significant. Feed intake was gradually decreased with increasing dietary CP level or adding herbal oils during the periods 21–42 and 7–42 days of age. Plasma triglycerides, cholesterol, total lipids and malondialdehyde were decreased by cold‐pressed oils supplementation, but the activity of reduced glutathione and superoxide dismutase was increased (p < 0.01) compared with the control. In conclusion, quails fed a diet containing 24% or 26% CP or diets supplemented with Mar or Thy oils or both exhibited improvement in the performance, lipid profile, immunity and antioxidant capacity without any detrimental impacts on the other studied parameters. [ABSTRACT FROM AUTHOR]

Highlights • Cold-pressed oils with sinapic and ferulic acids vinyl derivatives were oxidized. • Phenolic vinyl derivatives increased sterols, carotenoids and squalene retention. • Ferulic acid vinyl derivative inhibited α-linolenic acid loss. • Ferulic acid vinyl derivative can be use as a food additive for oil stabilization. Abstract In the western diet there is an oversupply of n-6 fatty acids. This adverse trend can be balanced by the consumption of rapeseed and flaxseed oils rich in α-linolenic acid (n-3). However, the high share of this fatty acid contributes to low oxidative stability of oil. Oxidation decreases n-3 fatty acid and other bioactive compounds contents, which adversely affects oil nutritional value. In this study, the impact of ferulic and sinapic acids vinyl derivatives on the fatty acids and oil terpenoids (sterols, tocols, carotenoids, squalene) retention at the end of induction period during accelerated oxidation of rapeseed and flaxseed cold-pressed oils was investigated. It was found that the use of 4-vinylsyringol (4-VS) or 4-vinylquaiacol (4-VQ) increased the retention of intact sterols and carotenoids (at least 2-fold) and squalene (at least 4-fold). The 4-VQ addition also inhibited the α-linolenic acid loss. Unfortunately, both phenolic derivatives favoured α-tocopherol decay in rapeseed oil. [ABSTRACT FROM AUTHOR]

Background. The basic parameter influencing the quality of cold-pressed oil is the quality of seeds used for pressing. Adverse moisture content and storage temperature of rape seeds may affect the quality of oil obtained from them. This paper presents the effects of increased rapeseed moisture content on the quality of the oil pressed. Material and methods. The material used for the tests was rapeseed (canola) cv. PR 46 W14. The moisture content of the seeds was adjusted to 10%, 12% and 20%, and the seeds were stored at room temperature for 14 days. The samples were then dried to a seed moisture equal to 7% and oil was pressed from them. Acid and peroxide values, as well as the content of water, tocopherols and phenolic acids, were determined. In addition, a sensory analysis of the oil samples was carried out, and structural changes in the association colloids in the oil were determined using a fluorescent probe. Results. With the increase in seed moisture, the increase in peroxide and acid values of the analyzed oils was recorded. A slight decrease in tocopherol content and a significant increase in phenolic acid concentration, depending on the seed moisture content, was observed. Sensory analysis showed odor sensory profile changes that probably indicate microflora development. Conclusion. The rapeseed moisture content has a crucial influence on the quality of oil obtained from them. Along with an increase in seed moisture, the possibility of developing undesirable microflora grows, which results in a deterioration in the quality of the obtained oil. [ABSTRACT FROM AUTHOR]

Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils—brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels—were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.

There is a growing interest in cold-pressed oils because they present high contents of bioactive compounds. These oils have the characteristic properties of seeds and are specific products of their regions. The aim of this study was to determine the compositions and contents of fatty acids, phytosterols, squalene, tocols, phenolic acids, carotenoids and phenolic bioactives, and the free radical scavenging as well as antioxidant activities of cold-pressed pumpkin (Cucurbita pepo L.) seed oils. Oil samples from raw pumpkin seeds cultivated in four different central Anatolia regions of Turkey were prepared using a laboratory screw-pressing machine. The results indicate that cold-pressed pumpkin seed oils (PSO) have excellent quality with high contents of polyunsaturated fatty acids (%ΣPUFAs) (53.60 ±0.06-53.73 ±0.05), total phytosterols (782.1±9.7–805.2 ±11.3 mg/100 g oil), squalene (591.3±10.6–632.5±11.4 mg/100 g oil), tocols (97.79 ±0.76?94.29 ±0.34 mg/100 g oil), phenolic acids (22.73 ±0.41–23.98 ±0.46 mg/100 g oil), carotenoids (6.95 ±0.03–7.60 ±0.03 mg/100 g oil), total phenolics (3.96 ±0.13 –5.82±0.15 mg GAE/100 g), free radical-scavenging activity (5.70 ±0.13?7.35 ±0.15 mg GAE/100 g) and total antioxidant activity (26.67±0.97-38.89±1.41 mg GAE/100 g) values. Thus, this study demonstrates that the cold- pressed PSOs from the central Anatolia regions of Turkey are an excellent source of natural bioactive compounds, free of chemical contaminants and nutritious.

Chemical composition and stability parameters of three cold-pressed nut oils (almond, walnut and pistachio) were monitored for up to 16 months of storage at 5 °C, 10 °C, 20 °C and room temperature. Freshly pressed pistachio oil had lower peroxide value than almond oil and higher induction period than almond and walnut oils, indicating a higher stability. The peroxide values increased faster at room temperature than at lower temperatures during the storage time, and the highest increase was for pistachio oil stored at room temperature exposed to daylight. The induction period decreased for all three nut oils during the storage time, regardless of the storage conditions. Pistachio oil remained the most stable oil at the end of the storage time, followed by almond oil. The percentage of polyunsaturated fatty acids decreased slightly throughout the storage. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49±0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95±0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73±0.02 mmol/kg (measured as PV), and 2.22±0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86±0.04 (100A1% 350nm).[ Projekat Ministarstva nauke Republike Srbije, br. TR 31014]

A physicochemical characteristic of the cold-pressed oil obtained from seeds of common beech ( Fagus sylvatica L.) has been presented. This plant may be considered as unconventional oilseeds crops because of relatively high content of fat (27.25%). The analyzed beech seeds oil has been classified as oleic-linoleic acids oil with more than 76% percentage share of those species. Beech seeds oil contains 4.2% of gamma-linolenic acid (GLA). Unique characteristic is the high content of γ-tocopherol (75.4 mg/100 g) and δ-tocopherol (34.05 mg/100 g). γ-Tocopherol is effective scavengers of reactive nitrogen species and prevents DNA bases nitration, what makes beech seeds oil interesting raw material in the production of cosmetics. Additionally the content of carotenoids, very effective photooxidation inhibitors, is at high level in comparison with other cold-pressed oils. It was demonstrated that PCA analysis may help to determine the authenticity of oil obtained from beech seeds. [ABSTRACT FROM AUTHOR]

Oxidative stability of cold-pressed rapeseed oil was determined using two accelerated methods-Pressure Differential Scanning Calorimetry (PDSC) and Rancimat. Tests were carried out at six different temperatures (90-140°C), and the induction time (PDSC τmax, Rancimat τon) was a result. Based on the induction times, the Arrhenius equation and the activated complex theory, frequency factors ( Z), constant reaction rate ( k) for all temperatures, activation energies ( Ea), Q10 numbers, activation enthalpies (Δ H‡), and activation entropies (Δ S‡) for cold-pressed rapeseed oils oxidative stability were calculated. The activation energy values of rapeseed oil oxidation in PDSC and Rancimat method ranged from 86.71 to 90.54 kJ mol−1 and from 75.73 to 77.64 kJ mol−1, respectively. The Q10, Δ H‡, and Δ S‡ values for analyzed rapeseed oil were between 2.00 and 2.07, 83.48 and 87.31 kJ mol−1, −61.30 and −51.40 J molK−1 calculated for PDSC measurements, and from 1.84 to 1.86, 72.50 to 74.41 kJ mol−1, −66.30 to −60.84 J molK−1 for Rancimat measurements, respectively. Practical applications: This research present the differences in the oxidative stability of cold-pressed rapeseed oil using PDSC and Rancimat method. The results of the PDSC test may be recommended as an appropriate objective method for assessing the oxidative stability of cold-pressed rapeseed oil. Also, results of kinetic oxidation parameters may be helpful to predicting the oil oxidative stability at different temperatures of oxidation process. The study evaluate the oxidative stability of cold-pressed rapeseed oils using Pressure Differential Scanning Calorimetry (PDSC) and Randimat method. The research shows a correlation ( r = 0.9975) between two accelerated methods (PDSC and Rancimat) of assessing lipid oxidative stability. [ABSTRACT FROM AUTHOR]

• Thermal treatment methods including explosion-puffing, microwave and roasting were used. • Explosion-puffed oil had higher content of tocopherols, lignans and phytosterols. • Microwaved oil contained maximum value for sesamol. • Explosion-puffing achieved the least effect on content of protein and most amino acids. This study investigated the impact of multiple thermal treatments (explosion-puffing, microwave, and roasting) on the processing qualities of sesame seeds and cold-pressed oil. The scanning electron microscopy (SEM) showed fissures and cavities of sesame seed surface upon thermal treatments. The microwave treatment promoted the maximum conversion of sesamolin into sesamol in the sesame oil. Compared with other treatments, explosion-puffing treatment resulted in most significant increases in the multiple beneficial phytochemicals, as well as in vitro antioxidant properties determined by 2,2-dipheny1-1-picrylhydrazyl radical (DPPH) radical scavenging activity, Ferric reducing antioxidant power (FRAP) and oxidative stability index (OSI). Additionally, thermal treatment processing caused varying degrees of damage of crude protein, total amino acids (TAA) and protein structure (tertiary and second structure). In which, explosion-puffing achieved minimal reduction in the first two indicators. Collectively, explosion-puffing might be a preferable thermal treatment method for industrial sesame processing with improved quality specifications. [ABSTRACT FROM AUTHOR]

In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15-1.47 and 1.30-1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17-18% after 15 min of roasting, whereas the PC-8 content increased twofold. [ABSTRACT FROM AUTHOR]

Silybum marianum (milk thistle) is currently utilised as a medicinal plant which provides raw material for the production of silymarin. Silymarin is composed of a group of flavonolignans that are well known and studied for their medicinal properties. However, the biomass yield potential and the chemical composition of its biomass suggest opportunities for much broader utilisation of S. marianum. This paper reviews the available literature about S. marianum biomass productivity and composition and about properties of products and byproducts of silymarin extraction. Alternative uses of whole plant biomass include fodder, bioenergy production and phytoremediation. Byproducts of silymarin extraction such as oil and flour have possible applications in food, feed and cosmetics. Moreover, the review explores potential alternative applications of silymarin. We conclude that a pivotal issue for further utilisation of S. marianum is the development of improved cultivars suited for the different possible utilisations. [ABSTRACT FROM AUTHOR]