Phytochemical profile and antioxidant capacity of the endemic species Bellevalia sasonii Fidan.

The study investigated total phenolic-flavonoid content, antioxidant activity, and phytochemical compounds across various parts (bulb, stem, leaf, and flower) of the endemic Bellevalia sasonii, commonly known as hyacinth, belonging to the Asparagaceae family. Phenolic content was highest in bulb extracts (117.28 µg GAE) and lowest in stems (45.11 µg GAE). Conversely, leaf extracts exhibited the highest flavonoid content (79.44 µg QEs), while stems showed the lowest (22.77 µg QEs). When the antioxidant activities were compared, by DPPH method leaf = flower > bulb > stem; in ABTS and CUPRAC methods bulb > flower > leaf > stem, respectively. Considering the results in general, it was revealed that bulbs and flowers displayed higher activity, while stem exhibited lower activity compared to other parts. The phytochemical analysis identified 53 active substances, with 27 absent in any extract and 15 detected across all extracts. The distribution of phytochemicals varied among parts, with bulbs, stems, flowers, and leaves also different numbers. The LC-MS/MS analysis revealed prominent metabolites including fumaric acid in leaves, caffeic acid in bulbs, and cosmosiin and quinic acid in flowers. This study provides foundational insights into B. sasonii, an important endemic plant in Türkiye, laying the groundwork for future research on its medicinal and ecological roles.

Chemical Composition, Antimicrobial and Antioxidant Activities of Broccoli, Kale, and Cauliflower Extracts.

The brassicas have the potential to prevent chronic non-communicable diseases and it is proposed to evaluate the chemical composition, antioxidant and antimicrobial potential of broccoli, cabbage and extracts. The extracts were prepared and characterized and the antioxidant potential was evaluated against three radicals while the antimicrobial potential was analyzed using three techniques against four bacteria. The extracts have glucosinolates and phenolic compounds in their composition, and effectively inhibit the 2,2-diphenyl-1-picrylhydrazyl radical. The extracts of broccoli and cauliflower showed an inhibitory effect against hydroxyl radicals and nitric oxide. Disk diffusion showed that broccoli and cauliflower extract were active against three bacteria, while kale extract showed active halos for Gram-negative bacteria. Kale extract had an inhibitory effect Gram-positive bacteria, cauliflower extract inhibited the growth of Staphylococcus aureus. The cauliflower extract thus had a higher concentration of phenols, a strong antioxidant activity and promising results at a concentration of 100 mg/mL against S. aureus.

Taxonomic characterization and comparative genomic analysis of a novel Devosia species revealed that phenolic acid-degrading traits are ubiquitous in the Devosia genus.

Phenolic acids (PAs) are widely distributed allelochemicals in various environments. To better understand the fate of PAs in environments, a halotolerant PAs-degrading bacterium (named strain RR2S18T) isolated from rhizosphere soil was identified as a novel species of Devosia, named Devosia rhizosphaerae sp. nov. The strain initially degraded PAs into central ring-fission intermediates (protocatechuic acid) using the CoA-dependent non-ß-oxidation pathway. The produced ring-fission intermediates were then consecutively degraded by an ortho-cleavage reaction and the ß-ketoadipic acid pathway. A comparative genomics analysis of 62 Devosia strains revealed that PAs-degrading genes were ubiquitous in their genomes, indicating that PAs degradation is universal among members of this genus. The analysis also suggested that the genes involved in CoA-dependent non-ß-oxidation are inherent to Devosia strains, while those involved in ring-fission and ß-ketoadipic acid pathways were obtained by horizontal gene transfer.

Investigating alterations of nutritional constituents, antioxidant abilities, and physicochemicals in aging processes of ginseng sprouts.

This study was the first to document the fluctuations of nutritional constituents, antioxidant capacities, and physicochemical characteristics during the aging processes of red ginseng sprouts (RGS) and black ginseng sprouts (BGS) from dried ginseng sprouts (DGS). Total ginsenoside levels differed with 54.72 (DGS) → 57.15 (RGS) and 6.98 (BGS) mg/g, specifically, ginsenoside F2 and Rd2 in RGS remarkably increased with 1.97 â†’ 5.88 and 2.41 â†’ 5.49 mg/g, respectively. Phenolics increased dramatically as 297.02 â†’ 1770.01 (6.0-fold); 1834.94 (6.2-fold) µg/g in DGS → RGS; BGS with abundance contents of benzoic acid (>15.3-fold), chlorogenic acid (>9.5-fold), and catechin (>4.2-fold), whereas amino acids markedly decreased (3686.81 â†’ 1505.00; 364.64 mg/100 g), with arginine showing a significant decrease. Moreover, beneficial factors (total phenolic content: TPC; total flavonoid content: TFC; maillard reaction products: MRP) displayed increase tendencies (approximately 2.0-fold) with BGS > RGS > DGS, and antioxidant patterns significantly increased with potential capacities as follows: ABTS (48.3: DGS → 65.8: RGS; 70.2 %: BGS) > DPPH (18.5 â†’ 44.6; 59.2 %) > hydroxyl (23.2 â†’ 35.4; 39.9 %) > FRAP (0.6 â†’ 1.8; 1.8 %) at 500 µg/mL. In particular, DNA protection exhibited excellent rates of 100 %, in the order of BGS (25 µg/mL) > RGS (50 µg/mL) > DGS (500 µg/mL). These findings suggest that processed ginseng sprouts can be excellent agents for natural antioxidants.

Optimized extraction methodology for phenolic compounds in soil and plant tissues: Their implications in plant growth and gall formation.

Phenolic compounds, abundant secondary metabolites in plants, profoundly influence soil ecosystems, plant growth, and interactions with herbivores. Phenolic in soil microorganisms have the potential to impact a wide range of activities in plant-soil interactions. However, the existing methods for measuring microbial activity are typically time-consuming, intricate, and expensive. In this study, we propose modifications to the method used for the extraction and quantification of various types of phenolics in soil and plant tissues. There have been substantial advancements in research aimed at extracting, identifying, and quantifying phenolic compounds in the plant and soil samples. This study discusses the use of different methodologies in the analysis of phenolic compounds. In addition, we investigated the effect of phenolics on plant growth and cues in gall-forming under environmental disturbances.•This method is the optimum way to extract phenolic from soil and microbial activity in bulk and rhizosphere soil.•It can be used on any soil type and plant tissue, metabolites extracted from living organisms.

Brazilian stingless bee honey: A pioneer study on the in vitro bioaccessibility of phenolic compounds.

In this study, the effect of in vitro gastrointestinal digestion of phenolic compounds, the total phenolic content, and the antioxidant potential of stingless bee honey were investigated. Among the 33 phenolic compounds investigated, 25 were quantified, and only eight were not bioaccessible (p-aminobenzoic acid, sinapic acid, pinobanksin, isorhamnetin, quercetin-3-glucoside, syringaldehyde, coumarin, and coniferaldehyde). Benzoic acid was predominant in most undigested samples (21.3 to 2414 µg 100 g-1), but its bioaccessibility varied widely (2.5 to 534%). Rutin, a glycosylated flavonoid, was quantified in all samples and might have been deglycosylated during digestion, increasing the bioaccessibility of quercetin in a few samples. Overall, the concentration of phenolic compounds prior digestion and their bioaccessibility varied greatly among samples. Nevertheless, higher concentrations before digestion were not correlated to greater bioaccessibility. This study is the first to assess the in vitro bioaccessibility of phenolic compounds in SBH, providing novel insights into SBH research.

The composition and structure of plant fibers affect their fining performance in wines.

In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.

Sustainable approaches to analyzing phenolic compounds: a green chemistry perspective.

Innovative and eco-friendly methodologies for the determination of phenolic compounds, showing a paradigm shift in analytical chemistry toward sustainability. Phenolic compounds, valued for their diverse health benefits, have historically been analyzed using methods that often involve hazardous solvents and energy-intensive processes. This review focuses on green analytical chemistry principles, emphasizing sustainability, reduced environmental impact, and analytical efficiency. The use of DES, specifically Ch: Chl-based DES, emerges as a prominent green alternative for extracting phenolic compounds from various sources. The integration of UAE with DES enhances extraction efficiency, contributing to a more sustainable analytical approach. Furthermore, the review highlights the significance of DLLME and SPME in reducing solvent consumption and simplifying extraction procedures. These techniques exemplify the commitment to making phenolic compound analysis environmentally friendly. The incorporation of portable measurement tools, such as smartphones, into analytical methodologies is a notable aspect discussed in the review. Techniques like UA-DLLME leverage portable devices, making phenolic compound determination more accessible and versatile. Anticipating the future, the review foresees ongoing advancements in sustainable analytical approaches, driven by collaborative efforts across diverse disciplines. Novel solvents, extraction techniques, and portable measurement methods are expected to play pivotal roles in the continuous evolution of green analytical methodologies for the analysis of phenolic compounds. The review encapsulates a transformative journey toward environmentally responsible and efficient analytical practices, paving the way for further research and application in diverse analytical settings.

Ferulic Acid: A Review of Mechanisms of Action, Absorption, Toxicology, Application on Wound Healing.

Ferulic acid is a widely distributed phenolic substance with diverse bioactive properties, which has been widely used in the pharmaceutical, food, and cosmetic industries. Wounds are complex skin lesions to treat and their treatment is long and costly. This encourages the search for alternative treatments, especially in the area of bioactive substances of natural origin. AIMS: This work aims to make a bibliographic survey on studies of the use of ferulic acid in the treatment of wounds. RESULTS: The studies found show that ferulic acid acts through different mechanisms of action such as antioxidant, anti-inflammatory, antimicrobial, collagen production, angiogenic, and reepithelialization effects. These properties act synergistically in different stages of healing, which differentiates it from conventional treatments. In addition, ferulic acid has dermal absorption, low skin metabolism, and low toxicity. CONCLUSION: Studies in this area are recent and further research is needed to expand the possibilities and therapeutic efficiency of ferulic acid in wound healing.

Cardiovascular protective effects of cinnamic acid as a natural phenolic acid: a review.

Phenolic acids derived from plants have beneficial effects on cardiovascular diseases (CVD). Cinnamic acid (CA) is a crucial phenolic acid that can form numerous hydroxycinnamic derivate found in many food groups. We review current data on the cardiovascular pharmacology of CA with a focus on CVD and their risk factors including hyperlipidaemia, obesity, hyperglycaemia, cardiomyopathy and myocardial ischaemia, vascular dysfunction, oxidative stress and inflammation. Both in vivo and in vitro laboratory studies demonstrate the lipid-lowering, anti-obesity, anti-hyperglycemic, cardio-protective and vasorelaxant activities of CA. The protective impacts of CA against CVD occur by inhibiting inflammatory, oxidative, and apoptotic pathways, regulating the genes and enzymes involved in glucose and lipid metabolisms, and promoting vasodilation. This review showed that the most studied and prominent effects of CA are anti-hyperlipidemic and anti-diabetic properties. In conclusion, intake of plant foods rich in CA may reduce CVD risk especially through regulating blood glucose and lipids levels.

Adaptation of Ustilago maydis to phenolic and alkaloid responsive metabolites in maize B73.

The adaptation of pathogenic fungi to plant-specialized metabolites is necessary for their survival and reproduction. The biotrophic fungus Ustilago maydis can cause maize smut and produce tumors in maize (Zea mays), resulting in reduced maize yield and significant economic losses. Qualitative analysis using UPLC-MS/MS revealed that the infection of maize variety B73 with U. maydis resulted in increased levels of phytohormones, phenolics, and alkaloids in maize seedling tissues. However, correlation analysis showed that nearly all compounds in the mechanical damage group were significantly negatively correlated with the shoot growth indexes of maize B73. The correlation coefficients of 2-hydroxy-7-methoxy-1,4-benzoxazin-3-one (HMBOA) and maize B73 shoot length and shoot weight were r = -0.56 (p < 0.01) and r = -0.75 (p < 0.001), respectively. In the inoculation group, these correlations weakened, with the correlation coefficients between HMBOA and maize B73 shoot length and shoot weight being r = 0.02 and r = -0.1, respectively. The correlation coefficients between 6-methoxy-2-benzoxazolinone (MBOA) and the shoot weight were r = -0.73 (p < 0.001) and r = -0.15 in the mechanical damage group and inoculation group, respectively. These findings suggest that increased concentrations of these compounds are more positively associated with mechanical damage than with U. maydis infection. At high concentrations, most of these compounds had an inhibitory effect on U. maydis. This study investigated the ability of U. maydis to regulate various compounds, including phytohormones, phenolic acids, and alkaloids in maize B73, providing evidence that U. maydis has adapted to the specialized metabolites produced by maize B73.

Evaluation of the potential of achachairu peel (Garcinia humilis) for the fortification of cereal-based foods.

BACKGROUND: Achachairu is an exotic fruit that is being studied for its bioactive compound composition. However, there is scarce information on the properties of its by-products and their incorporation into food. In this study, achachairu peels were used to obtain phenolic-rich and sustainable ingredients. Furthermore, their potential for use in the fortification of food, particularly cereal-based products, was evaluated. Different ratios of ethanol:water were used to extract the phenolic compounds from achachairu (100:0, 90:10 and 70:30). The optimal extract was characterised regarding its total phenolic content (TPC) and antioxidant, antimicrobial and anti-enzymatic properties. Finally, achachairu peel powder and extract were incorporated into bread and their influence on the texture, antioxidant properties and shelf life of the product was evaluated. RESULTS: High-performance liquid chromatographic analysis showed that the 90:10 extract contained a higher phenolic composition than the other samples. The achachairu extract presented a TPC of 88.7 mgGAE g-1, good antioxidant capacity towards DPPH and ABTS radicals and the capacity to inhibit the activity of α-amylase by almost 80%. The addition of achachairu peel powder and extract to bread increased its hardness, chewiness and gumminess, not affecting the remaining texture parameters. An increase in the TPC, antioxidant properties and shelf life of the product was also observed. CONCLUSION: This study proves the potential for achachairu by-products incorporated into cereal-based products to improve their biological properties while extending the food shelf life. © 2024 Society of Chemical Industry.

Antibacterial activity of Bajakah Kalalawit phenolic against Staphylococcus aureus and possible use of phenolic nanoparticles.

Dayak tribes indigenous to the Indonesian island of Borneo has been using Bajakah Kalalawit (Uncaria gambir Roxb.) as traditional medicine for ages. This inspired us to develop phenolic from Bajakah Kalalawit extract as antibacterial agent. The extraction was done through decoction method and the determination of phenolic concentration was done using a visible spectrophotometer and Folin-Ciocalteu reagent (mixture of phosphotungstic and phosphomolybdic acids). We investigated the possibility of developing phenolic nanoparticle for future work. Kirby-Bauer method was used to assess antibacterial activity of phenolic against Staphylococcus aureus and the results were compared to Chloramphenicol in terms of its efficacy and duration of inhibition. This study contributes to the ongoing effort to address antibiotic resistance through the development of innovative antibacterial agents derived from natural sources. The results provide valuable insights into the potential of Bajakah Kalalawit phenolic extracts as a promising avenue for combating bacterial infections in the future.

Content Determination and Chemical Clustering Analysis of Tanshinone and Salvianolic Acid in Salvia spp.

Salvia miltiorrhiza is one of the famous traditional Chinese medicines for treating cardiovascular and cerebrovascular diseases. Tanshinone and phenolic acids are the main active compounds of Salvia miltiorrhiza, whereas the distribution patterns of the two kinds of components are still unclear among Salvia spp. In this work, high-performance liquid chromatography was applied to analyze the distribution patterns of major components in the roots and leaves of 58 Salvia spp. The results showed that the distribution patterns of tanshinone and phenolic acids in Salvia spp. varied significantly. Phenolic acid components such as rosmarinus acid, caffeic acid, and danshensu are widely distributed in the roots and leaves, and phenolic acids in the leaves of Salvia spp. are generally higher than that in roots. Tanshinones are mainly detected in the roots of Salvia przewalskii, Salvia trijuga, Salvia castanea, and Salvia yunnanensis. The content of major components of the different species varied significantly. The content of phenolic acids in most Salvia spp. generally followed the pattern of salvianolic acid B > rosmarinic acid > danshensu > caffeic acid both in the roots and leaves. Tanshinone IIA and cryptotanshinone were the main lipophilic components of Salvia spp. distributed in southwest China. A correlation between the distribution pattern of tanshinone and the genetic relationship of species was indicated in the work. This research systematically reveals the distribution patterns of tanshinone and phenolic acids in Salvia spp., providing a theoretical basis for the development and utilization of medicinal resources of Salvia.

Joint metabolomic and transcriptomic analysis identify unique phenolic acid and flavonoid compounds associated with resistance to fusarium wilt in cucumber (Cucumis sativus L.).

Introduction: Fusarium wilt (FW) caused by Fusarium oxysporum f. sp. cucumerinum (Foc) is a destructive soil-borne disease in cucumber (Cucumis sativus. L). However, there remains limited knowledge on the molecular mechanisms underlying FW resistance-mediated defense responses in cucumber. Methods: In this study, metabolome and transcriptome profiling were carried out for two FW resistant (NR) and susceptible (NS), near isogenic lines (NILs) before and after Foc inoculation. NILs have shown consistent and stable resistance in multiple resistance tests conducted in the greenhouse and in the laboratory. A widely targeted metabolomic analysis identified differentially accumulated metabolites (DAMs) with significantly greater NR accumulation in response to Foc infection, including many phenolic acid and flavonoid compounds from the flavonoid biosynthesis pathway. Results: Transcriptome analysis identified differentially expressed genes (DEGs) between the NILs upon Foc inoculation including genes for secondary metabolite biosynthesis and transcription factor genes regulating the flavonoid biosynthesis pathway. Joint analysis of the metabolomic and transcriptomic data identified DAMs and DEGs closely associated with the biosynthesis of phenolic acid and flavonoid DAMs. The association of these compounds with NR-conferred FW resistance was exemplified by in vivo assays. These assays found two phenolic acid compounds, bis (2-ethylhexyl) phthalate and diisooctyl phthalate, as well as the flavonoid compound gallocatechin 3-O-gallate to have significant inhibitory effects on Foc growth. The antifungal effects of these three compounds represent a novel finding. Discussion: Therefore, phenolic acids and flavonoids play important roles in NR mediated FW resistance breeding in cucumber.

Development of a high-performance liquid chromatography method for simultaneous quantification of sixteen polyphenols and application to tomato.

The main purpose of the current work was to develop a new method to evaluate and quantify sixteen polyphenol compounds from tomato fruit using high-performance liquid chromatography (HPLC). The separation of 16 polyphenols from tomato fruit was achieved in < 60 min by using a Waters Symmetry C18 column (250 × 4.6 mm i. d, 5 µm particle sizes) with a gradient system of ultrapure water (1 % acetic acid) and 100 % methanol, a temperature of 30 °C, an injection volume of 10 µL and a flow rate of 1.1 mL/min, respectively. The analytical characteristics of evaluation method provide sufficient sensitivity for all tomato polyphenols compounds within normal range 0.1-20 µg·mL-1 (R2≥0.999) with 0.069-0.365 µg·mL-1 LOD, and 0.171-1.106 µg·mL-1 LOQ, with good system suitability (<2 % RSD of retention time, peak area, and tailing factor, 6,000-1,336,000 N, and >1.5 peak resolution), <10 % RSD of precision, stability, repeatability, and robustness, and 99.2 - 105.0 % of recovery. The applicability of this method was demonstrated by the determination of polyphenols in nine cultivars of tomatoes. The results showed that '184' possessed the highest content of total polyphenols (1249.53 µg·g-1 DW) followed by 'Disease resistance 184' (1064.93 µg·g-1 DW). The main polyphenol components were rutin, quercetin, gallic acid, chlorogenic acid, 2,5-dihydroxy benzoic acid, caffeic acid and benzoic acid in tomato fruits. In conclusion, this novel HPLC method is useful and acceptable to analyze polyphenols in tomato fruit.

Metabolic engineering of artificially modified transcription factor SmMYB36-VP16 for high-level production of tanshinone and phenolic acids.

Tanshinone and phenolic acids are the two main chemical constituents in Salvia miltiorrhiza, which are used clinically for the treatment of hypertension, coronary heart disease, atherosclerosis, and many other diseases, and have broad medicinal value. The efficient synthesis of the target products of these two metabolites in isolated plant tissues cannot be achieved without the regulation and optimization of metabolic pathways, and transcription factors play an important role as common regulatory elements in plant tissue metabolic engineering. However, most of the regulatory effects are specific to one class of metabolites, or an opposing regulation of two classes of metabolites exists. In this study, an artificially modified transcription factor, SmMYB36-VP16, was constructed to enhance tanshinone and phenolic acids in Salvia miltiorrhiza hair roots simultaneously. Further in combination with the elicitor dual-screening technique, by applying the optimal elicitors screened, the tanshinone content in the transgenic hairy roots of Salvia miltiorrhiza reached 6.44 mg/g DW, which was theoretically 6.08-fold that of the controls without any treatment, and the content of phenolic acids reached 141.03 mg/g DW, which was theoretically 5.05-fold that of the controls without any treatment. The combination of artificially modified transcriptional regulatory and elicitors dual-screening techniques has facilitated the ability of plant isolated tissue cell factories to produce targeted medicinal metabolites. This strategy could be applied to other species, laying the foundation for the production of potential natural products for the medicinal industry.

Removal of undesirable genes using yeast backcrossing.

4-Vinylguaiacol (4-VG) is one of the causative compounds for the phenolic odor characteristics of brewed liquor. In the case of Japanese sake brewing, 4-VG is formed through the decarboxylation of ferulic acid produced by rice koji enzymes from steamed rice. PAD1 (phenylacrylic acid decarborxylase gene) and FDC1 (ferulic acid decarboxylase gene) genes are essential for decarboxylation of ferulic acid in Saccharomyces cerevisiae and the single polymorphisms of both genes show a relationship with ferulic acid decarboxylation ability. While most of the Kyokai yeasts distributed by the Brewing Society of Japan have homozygous non-function fdc1 alleles, many newly isolated natural yeasts for local specialities carry the wild-type FDC1 gene. In our previous research, we found that a crossbreed strain lost a significant amount of chromosomal DNA as it underwent meiosis-like adaptation. Here, we established a breeding approach to exclude undesirable gene alleles (such as the wild-type FDC1 genes) from yeast strains of interest by backcrossing using Kyokai yeasts. Homozygous fdc1 crossbreeds were generated through the three rounds of crossing procedures, and we confirmed the reduction of 4-VG in the culture supernatant of the homozygous fdc1 hybrid strain compared to the parental strain. Importantly, this approach does not include growth selection for the mutation of interest (the fdc1 mutant in the current case). Using various yeast strains generated throughout human history, it may become possible to design and build any yeast strains according to the purpose.

Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake).

BACKGROUND: Various antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well understood. In this study, we evaluated the radical absorption capacity (H-ORAC and/or DPPH radical scavenging ability) and antioxidant components of commercially available sake, and estimated the major components contributing to antioxidant capacity. RESULTS: Water-soluble components with a molecular weight of less than 3000 contributed more than 90% to H-ORAC of sake by measuring the ultrafiltered fraction. The Maillard reaction seemed to have little influence on H-ORAC by browning experiments. The radical absorption capacity of sake showed a strong positive correlation with the amounts of four antioxidant amino acids (Cys, Met, Tyr, Trp) and two phenolic acids (ferulic acid and p-coumaric acid). Evaluating H-ORAC of a sake model solution composed of these antioxidants revealed that the four amino acids showed a clearly higher contribution (25.7-58.2%) than the phenolic acids. In addition, there was a slight synergistic effect when the four amino acids were mixed, whereas such effects were not seen when mixed with the phenolic acids and other sake major components (organic acids, glucose and ethanol). CONCLUSION: We concluded that the contribution of free amino acids to the radical absorption capacity is quite important in sake. These findings will provide a new perspective for antioxidant researches of sake and many fermented foods. © 2024 Society of Chemical Industry.

Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value.

Identification of the chemical compositions of fatty acids and tocopherols shows the high content of linum usitatissimum oil (LO) by linolenic acid 55.3735% and γ-tocopherol 570.927 mg/kg, while argania spinosa oil (AO) is known by the dominance of oleic acid 47.77% followed by linoleic acid 31.08% as well as tocopherols by γ-tocopherols 687.485 mg/kg and δ-tocopherols 51.035 mg/kg. This difference in compositions enables us to enrich the low-stability oil and monitor its behavior during storage at a specific time and under specific conditions. In this study, pure linum usitatissimum and argania spinosa oils extracted by cold pressing as well as their formulations at proportions of (LO: AO) respectively: (80:20; 60:40, 50:50; 40:60; 20: 80) were oxidized at 60 °C for 28 days of storage, during which time the pure oils and blends were assessed for oxidative stability by studying their different fatty acid and tocopherol profiles and physicochemical characteristics such as acidity, peroxide value and chlorophyll and carotenoid pigments, as well as nutritional indexes such as the atherogenic index (AI), the thrombogenic index (TI), and the hypocholesterolemic: hypercholesterolemic ratio (HH), ω3:ω6 ratio, also the oxidative susceptibility (OS), and oxidazability value (Cox), and total phenolic compounds (TPC).