Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia

Kostadinović Veličkovska, Sanja and Naumova Letia, Galaba and Čočevska, Maja and Brühl, Ludger and Silaghi-Dumitrescu, Radu and Mirhosseini, Hamed and Ilieva, Fidanka and Mihajlov, Ljupčo and Dimovska, Violeta and Kovacevič, Biljana and Gulaboski, Rubin and Matthäus, Bertrand (2018) Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia. Journal of Food Measurement and Characterization, 12. pp. 1-8. ISSN 2193-4126

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Official URL: http://dx.doi.org/10.1007/s11694-018-9871-8

Abstract

The chemical composition, antiradical and antimicrobial activity of cold-pressed edible oils from nutty fruits (almond and walnut) and oils from poppy seed and wheat germ from Macedonia were studied. Regarding the fatty acid composition, the highest level of oleic acid was determined in almond oil (67.6 ± 0.02%) whereas poppy seed oil was the richest sources of linoleic acid with abundance of 72.3 ± 0.06%. The highest level of α-tocopherol (23.8 ± 0.01 mg/100 g of oil) was quantified in almond oil while γ-tocopherol was the most abundant in walnut and wheat germ oil. Wheat germ oil was the richest source of phytosterols (3894 ± 155.0 mg/kg) with domination of β-sitosterol and campesterol. Although DPPH radical is less sensitive against phenolic compounds in comparison to ABTS radical, its relationship with tocopherols and tocotrienols was indicative. Poppy seed oil had the lowest level of tocopherols, but it indicated the highest antibacterial activity against Listeria monocytogenes and antifungal activity against Candida albicans.

Item Type: Article
Subjects: Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Rubin Gulaboski
Date Deposited: 13 Jul 2018 10:58
Last Modified: 13 Jul 2018 10:58
URI: http://eprints.ugd.edu.mk/id/eprint/20225

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