Comparison of Different Cold Pressed Seed Oils in Terms of Some Physicochemical Properties, Bioactivity and Fatty Acid Composition
Özet
This study evaluates and compares the physicochemical properties, bioactivity, and fatty acid compositions of various cold-pressed seed oils, including black cumin, milk thistle, nettle, linseed, pumpkin, and grape seed oils. Cold press extractions were performed using a mechanical press at 25 rpm without heat application. Physicochemical analyses revealed acidity ranging from 0.06% to 1.06%, with black cumin seed oil displaying the highest acidity and pumpkin seed oil the lowest. Iodine and saponification values ranged between 119.5–165.1 and 183.1–248.6 mg KOH/g, respectively, where linseed oil exhibited the highest iodine number and grape seed oil had the highest saponification value. Bioactivity evaluations showed that black cumin seed oil possessed the highest total phenolic content and superior antiradical activity with a 39.05% radical scavenging performance. Major fatty acids across samples were palmitic, oleic, and linoleic acids, with linoleic acid dominating most oils except pumpkin seed oil, which contained higher oleic acid. Linseed oil demonstrated the highest polyunsaturated fatty acid content at 70.67%. Principal component analysis classified the oils into four distinct groups, identifying iodine number, saponification number, and bioactivity parameters as the primary separating factors. Pearson correlation indicated positive relationships between acidity and antiradical activity, as well as between total phenolic content and radical scavenging. Overall, cold-pressed seed oils exhibit significant characteristic variations, with black cumin seed oil offering superior overall bioactive potential.
Referanslar
Ananth, D.A., Deviram, G., Mahalakshmi, V., Sivasudha, T., Tietel, Z., 2019. Phytochemical composition and antioxidant characteristics of traditional cold pressed seed oils in South India. Biocatalysis and Agricultural Biote¬chnology, 17: 416-421.
Gürpınar, G.Ç., Geçgel, Ü., Taşan, M., 2011. Soğuk presyon tekniği ile üretilen bitkisel yağların özellikleri ve sağlık üzerine etkileri. 7. Gıda Mühendisliği Kongresi, Ankara.
Janu, C., Kumar, S., Reshma, M.V., Jayamurthy, P., Sundaresan, A, Nisha, P., 2014. Comparative study on the total phenolic content and radical sca¬venging activity of common edible vegetable oils. Journal of Food Bioche¬mistry, 38(1): 38-49.
Matthäus, B., Brühl, L., 2003. Quality of cold‐pressed edible rapeseed oil in Ger¬many. Food/Nahrung, 47(6): 413-419.
Parker, T.D., Adams, D.A., Zhou, K., Harris, M, Yu, L., 2003. Fatty acid composi¬tion and oxidative stability of cold‐pressed edible seed oils. Journal of Food Science, 68(4): 1240-1243.
Smeriglio, A., Galati, E.M., Monforte, M.T., Lanuzza, F., D’Angelo V., Circosta, C., 2016. Polyphenolic compounds and antioxidant activity of cold‐pressed seed oil from Finola cultivar of Cannabis sativa L. Phytotherapy Research, 30(8): 1298-1307.
Taşan, M., Imer, Y., 2018. Çeşitli soğuk pres yağların bazı mikro ve makro ele¬ment içeriklerinin belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 15(1): 14-25.
Yalcin, H., Karaman, S., Ozturk, I., 2011. Evaluation of antioxidant efficiency of potato and orange peels and apple pomace extracts in sunflower oil. Italian Journal of Food Science, 23: 55-61.
Yildirim, E., Toker, Ö.S., Karaman, S., Kayacier, A., Doğan, M., 2015. Investigati¬on of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemomet¬ric approaches. Turkish Journal of Agriculture and Forestry, 39(1): 80-90.
Yu, L.L, Zhou, K.K., Parry, J., 2005. Antioxidant properties of cold-pressed bla¬ck caraway, carrot, cranberry, and hemp seed oils. Food Chemistry, 91(4): 723-729.
