TY - JOUR
T1 - Characteristics and antioxidant properties of cold pressed high oleic and linoleic oils from Mexican safflower varieties
AU - Longoria-Sanchez, Athziri
AU - Morales, Maribel Valdez B.
AU - Oomah, Dave
AU - Medina-Godoy, Sergio
AU - Ochoa-Espinoza, Xochilt M.
AU - Góngora-Gómez, Andrés M.
AU - Espinosa-Alonso, L. Gabriela
N1 - Publisher Copyright:
© 2020.
PY - 2019/9/1
Y1 - 2019/9/1
N2 - Six cold press oil extracted from high oleic and linoleic Mexican safflower varieties resistant/tolerant to Ramularia carthami were evaluated for their composition, physicochemical characteristics and antioxidant activity. High oleic varieties were rich in oleic (65-78%), linoleic (9-15%), palmitic (2-5%) and stearic (3-5%) acids, whereas high linoleic oils contained 76-79% linoleic, 6-9% oleic, palmitic 6-10% and 3-5% stearic acids. Calculated oxidative stability was highly associated with monounsaturated fatty acid content. High linoleate safflower oils had significantly (p < 0.05) higher b*, ΔE, absorbance (K232 and K272), conjugated diene, triene, peroxide and totox values, total phenolics and ORAC antioxidant activity than high oleate oils. Oil characteristics were strongly correlated with their fatty acid profile, particularly the monounsaturated/polyunsaturated ratio. Total phenolic content was moderately associated with the antioxidant activities of safflower oils (r = 0.714 and 0.540, p < 0.001 for DPPH and ORAC, respectively).
AB - Six cold press oil extracted from high oleic and linoleic Mexican safflower varieties resistant/tolerant to Ramularia carthami were evaluated for their composition, physicochemical characteristics and antioxidant activity. High oleic varieties were rich in oleic (65-78%), linoleic (9-15%), palmitic (2-5%) and stearic (3-5%) acids, whereas high linoleic oils contained 76-79% linoleic, 6-9% oleic, palmitic 6-10% and 3-5% stearic acids. Calculated oxidative stability was highly associated with monounsaturated fatty acid content. High linoleate safflower oils had significantly (p < 0.05) higher b*, ΔE, absorbance (K232 and K272), conjugated diene, triene, peroxide and totox values, total phenolics and ORAC antioxidant activity than high oleate oils. Oil characteristics were strongly correlated with their fatty acid profile, particularly the monounsaturated/polyunsaturated ratio. Total phenolic content was moderately associated with the antioxidant activities of safflower oils (r = 0.714 and 0.540, p < 0.001 for DPPH and ORAC, respectively).
KW - Antioxidant activity
KW - Fatty acids
KW - Linoleic
KW - Oleic
KW - Physicochemical properties
UR - http://www.scopus.com/inward/record.url?scp=85083978127&partnerID=8YFLogxK
U2 - 10.9755/EJFA.2019.V31.I9.1999
DO - 10.9755/EJFA.2019.V31.I9.1999
M3 - Artículo
AN - SCOPUS:85083978127
SN - 2079-052X
VL - 31
SP - 679
EP - 687
JO - Emirates Journal of Food and Agriculture
JF - Emirates Journal of Food and Agriculture
IS - 9
ER -