Contents of Carotenoids, Tocopherols and Sterols in Acacia cyanophylla Seed Oils

Supercritical CO2 and Conventional Extraction of Bioactive Compounds from Different Cultivars of Blackberry (Rubus fruticosus L.) Pomace

The main objective of this work was to extract bioactive compounds from different cultivars of blackberry pomace using conventional Soxhlet and supercritical CO2 (SC-CO2) extraction methods. For Soxhlet extraction, two different solvents, ethanol and n-hexane, were used. Qualitative and quantitative composition of fatty acids was determined by GC, carotenoids and chlorophylls by HPLC, and volatile organic compounds were identified with an e-nose based on GC. The yield of the extract was influenced by the extraction, while the qualitative content of the extracts was also dependent on the cultivar. While there were no differences in the types of fatty acids extracted, their content varied significantly depending on the cultivar, extraction method, and their interaction. The results showed that linoleic acid (C18:2), oleic acid (C18:1), and α-linolenic acid (C18:3) were the most prevalent in all cultivars of blackberry pomace extracts. The linoleic acid content varied from 33.33 to 64.77% depending on the variety, and the ratio of omega-6 to omega-3 varied from 3.17% to 5.71%. Significantly higher quantities of carotenoids and chlorophylls were obtained in Soxhlet extraction with n-hexane in all extracts. The major carotenoid in the 'Orkan' and 'Polar' extracts was lutein, while in the 'Brzezina' extract, it was β-carotene. The extraction method has a significant impact on the flavor profile of the extracts.

Analysis of pecan nut (Carya illinoinensis) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition

Changes in 4-desmethylsterol, 4-monomethylsterol, 4,4-dimethylsterol and phytostanol composition were quantitatively and qualitatively investigated during the ripening of three varieties of Tunisian-grown pecan nuts (Mahan, Moore and Burkett). These components have many health benefits, especially in lowering LDL-cholesterol and preventing heart disease. The phytosterol composition of whole pecan kernel was quantified by Gas Chromatography-Flame Ionisation Detection (GC-FID) and identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen phytosterols and one phytostanol were quantified. The greatest amount of phytosterols (2852.5mg/100g of oil) was detected in Mahan variety at 20 weeks after the flowering date (WAFD). Moore had the highest level of phytostanols (7.3mg/100g of oil) at 20 WAFD. Phytosterol and phytostanol contents showed a steep decrease during pecan nut development. Results from the quantitative characterisation of pecan nut oils revealed that β-sitosterol, Δ5-avenasterol, and campesterol were the most abundant phytosterol compounds at all ripening stages.