Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction

Author(s)

Garcia Carlini, Giovanna Calixto ^[1] ; Roschel, Gabriela Grassmann ^[1] ; Ferrari, Roseli Aparecida ^[2] ; Alencar, Severino Mathias ^[3] ; Ota, Helton Cherubim ^[1] ; Ferreira da Silveira, Tayse Ferreira ^[1] ; Castro, Inar Alves ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, LADAF, Av Lineu Prestes 580, B14, BR-05508000 Sao Paulo - Brazil

^[2] Inst Food Technol ITAL, Campinas, SP - Brazil

^[3] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, Piracicaba, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Science; v. 86, n. 12 NOV 2021.
• Web of Science Citations: 0

Abstract

Echium seed oil has been considered an important alternative source of omega 3 fatty acids (n-3 FA) for human consumption. Considering the oxidative instability of n-3 FA richer oils, the objective of this study was to determine the chemical and sensory parameters of the oil obtained from Echium plantagineum seeds obtained by three extraction methods (hydraulic press: HYD; continuous screw press: PRESS; and solvent technique: SOLV). Stearidonic acid (C18:4, n3), the most important n-3 FA present in the oil, changed from 12.5% to 12.7%. Regarding the minor compounds, PRESS sample showed the highest concentration of gamma-tocopherol (782.24 mg/kg oil), while SOLV samples presented the highest amount of beta-sitosterol (73.46 mg/100 g) with no difference of campesterol concentration (159.56 mg/100 g) among the samples. Higher values of total phenolics (19.65 mg GAE/kg oil) and beta-carotene (34.83 mg/kg oil) were also found in the SOLV samples, suggesting the influence of hexane in the extraction of these bioactive compounds. High resolution mass spectrometry identified caffeic acid and its derivatives as the main phenolic compounds present in the echium oil. PRESS sample showed the best oxidative stability as measured by PV (0.61 mmol/kg oil) and malondialdehyde (173.13 mu mol), probably due to faster time of processing compared to HYD and SOLV samples. Our data showed that the extraction method changed the chemical composition of the minor compounds in the echium oil, but these alterations did not reduce its nutritional quality or sensory acceptability. Practical Application Echium oil represents a great potential source of omega 3 fatty acids, but there is not enough information about its oxidative stability and chemical composition, especially toward minor compounds. Our study characterizes echium oil composition obtained from three extraction methods, contributing to amplify the technical information about this important alternative oil for human consumption. (AU)

• FAPESP's process: 19/24023-6 - Chemical characterization of Echium plantagineum seed oil obtained by three process of extraction
• Grantee: Giovanna Calixto Garcia Carlini
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 17/08066-1 - Application of phenolipids to increase oxidative stability of n-3 polyunsaturated fatty acids emulsions
• Grantee: Tayse Ferreira Ferreira da Silveira
• Support Opportunities: Scholarships in Brazil - Post-Doctoral