The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants

Dorota Martysiak-Żurowska; Małgorzata Orzołek

doi:10.1111/ijfs.16217

The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants

Abstract

The nutritional properties and health potential of oils from 15 various cultivated and wild plants were investigated on the basis of the fatty acids profiles, total carotenoids and tocopherols content, antioxidant properties and health potential indexes such as atherogenicity index (AI). The oil contents of the plants varied between 0.9 g/100 g for lychee seeds and 29.7 g/100 g for borage seeds. The tocopherol content in oils ranged from 0.31 (lingonberry fruits) to 226.23 mg/100 g (hawthorn pulp), carotenoids ranged from 0.36 (borage seeds) to 14.22 mg/100 g (blackcurrant seeds). In four oils (raspberry seed, strawberry seed, lingonberry fruits, blackcurrant seeds) the PUFA contents contributed over 70% of the total fatty acids (FA), which was associated with the best values health potential indexes. It was found that TAC (Total Antioxidant Capacity) can be an indirect measure of the levels of carotenoids and tocopherols in oils. Additionally, a positive correlation between the level of carotenoids and the FA n-3 was demonstrated. Determining such relationships may facilitate research into new sources of valuable edible oils useful for the production of functional foods, dietary supplements and cosmetics.

Citations

5

CrossRef
0

Web of Science
5

Scopus

Authors (2)

Dorota Martysiak-Żurowska dr hab. inż.
- Faculty of Chemistry
- Gdańsk University of Technology
Małgorzata Orzołek dr inż.

Cite as

Full text

download paper

downloaded 62 times

Publication version: Accepted or Published Version
DOI:: Digital Object Identifier (open in new tab) 10.1111/ijfs.16217
License: Copyright (2022 Institute of Food, Science and Technology (IFSTTF))

full content of the article see on external site open in new tab

Keywords

EDIBLE OIL, ANTIOXIDANT PROPERTIES, FATTY ACIDS, CAROTENOIDS, TOCOPHEROLS

Details

Category:

Articles

Type:

artykuły w czasopismach

Published in:

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 58, pages 676 - 685,
ISSN: 0950-5423

Language:

English

Publication year:

2023

Bibliographic description:

Martysiak-Żurowska D., Orzołek M.: The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants// INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY -Vol. 58,iss. 2 (2023), s.676-685

DOI: