Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)

The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds. Antioxidant activity of flaxseed hull oil decreased during heating process

Analysis of pecan nut ([i]Carya illinoinensis[/i]) 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 (2852.5 mg/100 g of oil) was detected in Mahan variety at 20 weeks after the flowering date (WAFD). Moore had the highest level of phytostanols (7.3 mg/100 g 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 p-sitosterol, Delta 5-avenasterol, and campesterol were the most abundant phytosterol compounds at all ripening stages

In vitro digestion, antioxidant and antiacetylcholinesterase activities of two species of Ruta: Ruta chalepensis and Ruta montana

Context: Ruta genus (Rutaceae) is abundantly used and described in the most ancient systematic records of medical practice of the Mediterranean world. In Tunisia, this genus is represented by two medicinal and aromatic shrubs: Ruta chalepensis L. and Ruta montana L. Objective: This study investigates the antioxidant and acetylcholinesterase inhibition (AChE) activities before and after in vitro gastrointestinal metabolism of leaf decoction of R. chalepensis and R. montana. Materials and methods: We study, in vitro, the effect of the gastrointestinal juices gastric (1.75 mL) or pancreatic (2.5 mL) juices, on the biological activity by the measurement of the antioxidant activity and AChE inhibition during 4 h of decoction extract obtained from the leaves of the two species of Ruta. Results: The results showed that the ability to inhibit the AChE enzyme was similar; being the greatest inhibitory activity exhibited by the ethanol extract (IC50 = 12 ± 1.1 μg/mL) obtained from leaves of R. chalepensis. Conclusion: In conclusion, we showed that there was no appreciable degradation and that the activity was kept constant after gastric and pancreatic juice digestion

Changes in fatty acid, tocopherol and xanthophyll contents during the development of Tunisian-grown pecan nuts

Among oil compounds, fatty acids, tocopherols and xanthophylls (lutein and zeaxanthin) are of special interest due to their nutritional properties. The identification and quantification of these compounds in pecan nuts (Carya illinoinensis) could therefore be very useful to produce functional foods rich in compounds of this type. This paper reports studies on their accumulation and the effect of ripening on the content of these high value-added compounds. The total lipid content increased during the ripening. Saturated and polyunsaturated fatty acids decreased significantly, whereas, monounsaturated fatty acids increased during the ripening of pecan nut fruit. Maximum levels of total tocopherol (279.53 mg/kg oil) and xanthophyll (6.18 mg/kg oil) were detected at 20th weeks after the flowering date. These amounts decreased gradually as ripening advances. The early stages of pecan ripening seem to have nutritional and pharmaceutical interests. These results may be useful for evaluating the pecan nut quality and determining the optimal period when the pecans accumulated the maximum of these nutritional and healthy compounds