2 research outputs found
Chemical composition and antioxidant activity of lipids from Ficus carica L. fruits
Samples of oils from seven types of Ficus carica L. fruits from Algeria were investigated through determinations of their chemical characteristics, quantifying sterols and tocopherols, and analysis of the fatty acids profiles using gas chromatography, and evaluation of antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and total antioxidant activity (TAA) using phosphomolybdenum methods. The results show that acid values ranged from 3.14 to 6.95 mg KOH/g indicating on the high amount of free fatty acids in the figs oils. Neutral lipids occupy a very important proportion of the crude figs oils (NL: 60.30β98.40%) compared to glycolipids (GL: 0.58β28.00%) and phospholipids (PL: 0.40-11.70%). Linoleic (11.70β34.74%) and linolenic (1.15β35.27%) were the major unsaturated fatty acids found in lipid fractions, while the main fraction of saturated fatty acid was palmitic. The tocopherols and sterols contents in fig oils ranged from 14.27 to 108.55 mg Ξ±-TE/g lipids and from 0.36 to 2.80 mg CE/g lipids respectively. The best inhibition concentration (IC50) of DPPH antioxidant activity was marked by GL (0.23β1.06 g/L) and PL (0.67β1.23 g/L). The strongest TAA was also marked by GL (IC50: 2.84 to 10.08 g/L) and PL (IC50: 3.73β11.30 g/L). This finding demonstrated for the first time that the studied figs oils possessed good antioxidant activity which may be associated with their alleged health benefits
Chemical Composition and Antioxidant Activity of Lipids from Ficus Carica l. Fruits
Samples of oils from seven types of Ficus carica L. fruits from Algeria were investigated through determinations of their chemical characteristics, quantifying sterols and tocopherols, and analysis of the fatty acids profiles using gas chromatography, and evaluation of antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and total antioxidant activity (TAA) using phosphomolybdenum methods. The results show that acid values ranged from 3.14 to 6.95 mg KOH/g indicating on the high amount of free fatty acids in the figs oils. Neutral lipids occupy a very important proportion of the crude figs oils (NL: 60.30β98.40%) compared to glycolipids (GL: 0.58β28.00%) and phospholipids (PL: 0.40-11.70%). Linoleic (11.70β34.74%) and linolenic (1.15β35.27%) were the major unsaturated fatty acids found in lipid fractions, while the main fraction of saturated fatty acid was palmitic. The tocopherols and sterols contents in fig oils ranged from 14.27 to 108.55 mg Ξ±-TE/g lipids and from 0.36 to 2.80 mg CE/g lipids respectively. The best inhibition concentration (IC50) of DPPH antioxidant activity was marked by GL (0.23β1.06 g/L) and PL (0.67β1.23 g/L). The strongest TAA was also marked by GL (IC50: 2.84 to 10.08 g/L) and PL (IC50: 3.73β11.30 g/L). This finding demonstrated for the first time that the studied figs oils possessed good antioxidant activity which may be associated with their alleged health benefits