Bertrand M.,Max Rubner Institute Federal Research Institute for Nutrition and Food |
Ozcan M.M.,Selcuk University
Carpathian Journal of Food Science and Technology | Year: 2011
In the present study, the oil contents, fatty acid composition and tocopherol contents of grape seed and corresponding oils were analyzed by using Gas Chromatograph and High Performance Liquid Chomotography. The results showed that the oil concentration of seeds ranged from 7.9 to 20.1 % Grape seed oils were rich in oleic and linoleic acids, ranging from 12.9 to 27.1 % and 58.3 to 74.8 %, respectively. In addition, A few types of tocopherols were found in grape seed oils in various amount: α-tocopherol, α-tocotrienol, γ-tocopherol, β-tocotrienol and α-tocotrienol. As a result, present study shows that oil, fatty acid composition and tocopherol contents differ significantly among the cultivars.
Matthaus B.,Max Rubner Institute Federal Research Institute for Nutrition and Food |
Ozcan M.M.,Selcuk University
Scientia Horticulturae | Year: 2011
Studies were carried out on the oil content, fatty acids, tocopherols and sterols in the seeds of two carobs (Ceratonia siliqua), cultivated and wild, from Turkey. The oil yields of cultivated and wild carob seeds were established as 1.73 and 1.82% on a dry weight basis, respectively. The main fatty acids in cultivated and wild carob seed oils are linoleic (49.1% and 51.0%), oleic (30.4% and 26.5%), palmitic (10.3% and 12.0%) and stearic (3.5% and 4.6%), respectively. Tocopherols and phytosterols are important constituents of the unsaponifiable fraction of several seed oils. The major tocopherol in both seed oils was γ-tocopherol. The composition (mg/100. g) was as follows α-tocopherol (69.06 and 70.39. mg/100. g), P8 (22.29 and 24.78. mg/100. g), δ-tocopherol (8.70 and 10.66. mg/100. g), β-tocopherol (2.30 and 1.85. mg/100. g). The total tocopherol contents had 208.45 and 223.14. mg/100. g, respectively. The total content of sterols of both oils were determined as 16400.94 and 30191.55. mg/kg, with β-sitosterol as the predominant sterol that accounted for more than 70% of the total amount of sterols other sterols, campesterol (5.33-5.32%), stigmasterol (0.58-11.43%) 7-avenasterol (3.45-3.03%), 7-stigmasterol (2.16-2.4%), and chlerosterol (1.33-1.0%) were detected in both carob oils. As a result, the accurate quantification of these analyses has very important applications for the nutrition sciences. © 2011.
Aladedunye F.A.,Max Rubner Institute Federal Research Institute for Nutrition and Food |
Przybylski R.,University of Lethbridge
Lipid Technology | Year: 2013
Minor components are the non-triacylglycerol constituents of oil and constitute up to 5% of the total lipid composition. Though minor in composition, they can exert major influence on the performance of oil during frying. The effect of the minor components on frying performance depends on their chemical nature, composition and amount in the oil. Among these minor components tocopherols, phytosterols, phospholipids, γ-oryzanol, lignans, phenolics, and carotenoids are the most important. Here, their effect on the frying performance of edible oils is discussed. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Cho G.-S.,Max Rubner Institute Federal Research Institute for Nutrition and Food |
Franz C.M.A.P.,Max Rubner Institute Federal Research Institute for Nutrition and Food
Food Science and Biotechnology | Year: 2015
The effect of cloudy apple juice on fecal microbiota of type 2 diabetics was studied. Five volunteers consumed apple juice while 5 control volunteers received an isocaloric control beverage daily for 4 weeks. DGGE profile analysis showed high diversity between volunteers that did not change over the intervention period using primers for Firmicutes, Bacteroidetes, bifidobacteria, enterococci, and enterobacteria. An exception was observed using lactobacilli primers, perhaps as the result of the dietary influence. Consumption of apple juice was not correlated with changes in DGGE profiles. Quantitative PCR was used to investigate the effect of apple juice on bacterial counts in different subgroups. Apple juice did not lead to significantly (p>0.05) different numbers of total bacteria, enterobacteria, bifidobacteria, lactobacilli, or Bacteroidetes, but caused a significant (p<0.05) decrease in numbers of enterococci, and a smaller but also significant decrease in numbers of Firmicutes, when comparing before and after intervention with apple juice. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.