The main sterols of Berrettina pumpkin seed oil were 螖 7,22,25-stigmastatrienol, 螖 7,25-stigmastadienol, and spinasterol; with regard to the alcoholic fraction, triterpenic compounds were more abundant than aliphatic compounds (63.2% vs. 36.8%). The obtained data are useful to evaluate pumpkin seed oil from a nutritional point of view.
The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/100 g), with predominant insoluble fiber (35.07 g/100 g).
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The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium.
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Characterization of nutritional constituents of Garcinia morella seeds and seed oil Abstract The chemical analysis of Garcinia morella seeds and seed oil have been carried out in order to determine the possibility of using them as a source of food and industrial oil. Proximal analysis
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Oil extracted from Opuntia ficusndica seeds constituted 13.6% of the whole seed. Results of the physical and chemical analyses of the oil for refractive index, iodine number, saponification number, Reicherteissl number, Hehner value, acid value and unsaponifiable matter compared well with the characteristics of other commonly consumed vegetable oils.
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Characterization of Seed Oil from Citrullus lanatus seeds are the most discarded oil seeds. The seeds have nutritional values that are often compared favourably as physical and chemical
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In this study, the nutritional composition and phytochemical composition of the rosehip seed, and the fatty acid and sterol compositions of the seed oil were investigated. The rosehip seed contained valuable phytochemicals such as phenolic compounds (2554 渭g/g), carotenoids (2.92 渭g/g), and ascorbic acid (1798 渭g/g). Furthermore, the rosehip-seed oil was rich in polyunsaturated fatty acids
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The main sterols of Berrettina pumpkin seed oil were 螖7,22,25-stigmastatrienol, 螖7,25-stigmastadienol, and spinasterol; with regard to the alcoholic fraction, triterpenic compounds were more abundant than aliphatic compounds (63.2% vs. 36.8%). The obtained data are useful to evaluate pumpkin seed oil from a nutritional point of view.
Get PriceCharacterization of nutritional constituents of Garcinia morella seeds and seed oil Abstract The chemical analysis of Garcinia morella seeds and seed oil have been carried out in order to determine the possibility of using them as a source of food and industrial oil. Proximal analysis
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Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco. Nutritional composition of sesame seed oil cake was determined using the recommended methods of the Association of Official Analytical it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties
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We are a good source of phenolic compounds similar to grape-seed oil[20] and pomegranate-seed oil,[21] which have gained much attention recently. The total carotenoid content of the studied seed oil was found to be lower than the seed studied by Szentmihalyi et al. (137.5 渭g/g).[7] Table 1 Nutritional composition and energy value of the rosehip seed.
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The Chemical compositions of the seeds of some wild plants have been investigated. The seeds ofHematostaphis berteri, Balanites aegytiaca andXimenia americana contain high levels of oils with values in the range, 38.24.5% (w/w). The iodine values of the oils were determined and, forXimenia americana, the value was high, i.e., 149.8 mg/100 g. The storage properties of the oil
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The results of this study suggest that the chemical and biochemical characteristics of different bean local Mediterranean ecotypes can be considered of high nutritional quality from a health point of view and their consumption is also a way to preserve the agricultural biodiversity.
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In this study, the nutritional composition and phytochemical composition of the rosehip seed, and the fatty acid and sterol compositions of the seed oil were investigated. The rosehip seed contained valuable phytochemicals such as phenolic compounds (2554 渭g/g), carotenoids (2.92 渭g/g), and ascorbic acid (1798 渭g/g). Furthermore, the rosehip-seed oil was rich in polyunsaturated fatty acids
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Chemical and Nutritional Compositions of Flame of Forest (Delonix regia) Seeds and Seed OilO.A. Oyedejia,*, L.A. Azeezb and B.G. Osifadea aDepartment of Science Laboratory Technology, The Federal Polytechnic, Ilaro, Nigeria. bAnalytical, Environmental and Nutritional Chemistry Research Laboratory, Department of Chemical Sciences, Osun State University, Osogbo, Nigeria.
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The main sterols of Berrettina pumpkin seed oil were 螖7,22,25-stigmastatrienol, 螖7,25-stigmastadienol, and spinasterol; with regard to the alcoholic fraction, triterpenic compounds were more abundant than aliphatic compounds (63.2% vs. 36.8%). The obtained data are useful to evaluate pumpkin seed oil from a nutritional point of view.
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Isolation and physico-chemical characterization of seed oil 77 extracted oil to the sample weight (w/w). The extracted oil was stored at 4 掳C in a glass bottle under nitrogen blanket for further analysis. Physico-chemical analysis of oil Physico-chemical analysis of the oil such as acid value (AOCS, 1994), iodine value (AOCS, 1994), saponification
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The fatty acid composition of the seed oil of 19 wild legume species from southern Spain was analyzed by gas chromatography. The main seed oil fatty acids ranged from C14:0 to C20:0. Among unsaturated fatty acids, the most abundant were linoleic, oleic and linolenic acids, except for Lathyrus angulatus, L. aphaca, L. clymenum, L. sphaericus and L. nigricans where C18:3 contents were higher
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horticulture and / or agro-food processing. Isolation of seed oil from sweet pepper (Capsicum annuum) and chilli pepper (Capsicum frutescens) was done by extraction solid / liquid solvent using an extract equipment Soxhlet type, followed by purification and characterization of chemical and physical -
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carried out on the characterization of Mesua ferrea seed oil and nutritional compositions of its various parts but till now no detailed studies were made [3-5]. Rahman et al. studied the physico-chemical properties of rice bran oils and the nutritional compositions of rice brans
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of perilla seed contained 30%5% oil. The physical and chemical characteristics were found to be; specific gravity 0.92396 at 31掳C, saponification value 180.92, acid value 1.68, peroxide value 1.68, iodine value 135.0 and unsaponifiable matter 1.8%. It may be concluded that perilla seed oil
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characterization of this oil was performed on fatty acids, triacylglycerols, tocopherols and sterols for their nutritional value. ripe seed oil, fatty acids, triacylglycerols, sterols, tocopherols. INTRODUCTION Lentisk (Pistacia lentiscus L). is an evergreen shrub or tree and an aromatic member of the Anacardiaceae
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The present study on the chemical composition, physicochemical properties, and phytochemical characterization of oil from Balanites aegyptica seeds suggest that the seed of this plant has high oil content and it can be a good source of raw material for many oil based products (soap, shampoo, bio-diesel, lubricants, etc).
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Characterization and Nutritional Evaluation of Detarium Senegalense Seed Oil -Based Diet in Male Wistar Rats Nwozo SO 1*, Bajehson JR , Waryo T2 and Iwuoha EI2 1Department of Biochemistry, Nutritional and Industrial Biochemistry Unit, University of Ibadan, Nigeria 2Department of Chemistry, University of Western Cape, South Africa
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Nutritional Evaluation of Seed and Characterization of Crude Jack Bean (Canavalia ensiformis) OIL Abitogun, A. S.1, Olasehinde, E. F. 2. 1(Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria) 2(Department of Chemistry, Federal University of Technology, Akure, Nigeria)
Get PriceChemical and Nutritional Compositions of Flame of Forest (Delonix regia) Seeds and Seed OilO.A. Oyedejia,*, L.A. Azeezb and B.G. Osifadea aDepartment of Science Laboratory Technology, The Federal Polytechnic, Ilaro, Nigeria. bAnalytical, Environmental and Nutritional Chemistry Research Laboratory, Department of Chemical Sciences, Osun State University, Osogbo, Nigeria.
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Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have
Get PriceIn the food industry, there is a continuous search for ingredients that might provide advantageous properties to food products, either considering their nutritional value or bioactivity, as well as flavouring and technological aspects. Crude oils are good examples of this type of ingredient, especially if ob
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Chemical Composition and Characterization of Hemp (Cannabis sativa ) Seed oil and essential fatty acids by HPLC Method Shobha S. Borhade Department of Drug Chemistry, S.M.B.S.T. College Arts, Science and Commerce Sangamner Affiliated to University of Pune, Sangamner Dist. Ahmednagar, Maharashtra, India
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The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital 脗tman (BR). The contents of triacylglycerols, fatty acids, aliphatic and
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CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF BLACK SEED OIL (NIGELLA SATIVA L.) HTML Full Text. CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF BLACK SEED OIL (NIGELLA SATIVA L.) S. Dinagaran 1, S. Sridhar *1 and P. Eganathan 2. Department of Botany 1, Government Arts College, Tiruvannamalai- 606 603, Tamil Nadu, India.. Meta Procambial Biotech Private Limited 2, Thanneer Pandal
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Read "Chemical Composition and Nutritional Characteristics of the Seed Oil of Wild Lathyrus, Lens and Pisum Species from Southern Spain, Journal of the American Oil Chemists' Society" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
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was analysed with a view to determining the nutritional value of the oil Idigo (1989). Adesomoju and Akinbo (1996) reported that the este- Extraction and characterization of seed oils M.Z. Kyari Department of Science Laboratory Technology, Ramat Polytechnic, Maiduguri, Nigeria Some physical and chemical properties of oils/fats
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The physico-chemical, nutritional composition and oil characteristics of three improved/released varieties and three elite/breeding lines of sesame seed (Beniseed) namely: NCRIBEN 01M, NCRIBEN 02M, E8, KENANA 4, EX-SUDAN and BOGORO LOCAL were evaluated.
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carried out on the characterization of Mesua ferrea seed oil and nutritional compositions of its various parts but till now no detailed studies were made [3-5]. Rahman et al. studied the physico-chemical properties of rice bran oils and the nutritional compositions of rice brans
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10 Jean Ntaganda et al.: Characterization of Physical and Chemical Properties of Biodiesel Produced from Jatropha Curcas Seeds Oil Cultivated in Rwanda 3. Results and Discussions 3.1. Seed Oil Extraction After shelling and crushing the seeds, a yield of 56%
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The undecorticated groundnut ( Arachis hypogaea L.) seeds were analyzed for proximate compositions, some valuable minerals and functional properties using standard method of analysis. The results showed the seeds samples are within the range of 40.10 to 42.13 % fat, 24.48 to 26.37 % crude protein, 4.24 to 6.30 % carbohydrate, 3.02 to 5.08 % moisture, 17.32 to 22.70 % crude fibre and 1.51 to 2
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manufacture method from Salicorn germia seed oil and the manufacture method of biodiesel using its oil [14,15]. Although many studies have examined the seed of Salicorn germia species, the characterization, stability and antioxidant activity of seed oil of S. herbaciea grown in Korea have not been reported.
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A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units.
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