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

Kostadinovic Velickovska, Sanja and Naumova, Galaba and Cocevska, Maja and Bruhl, Ludger and Silaghi-Dumitrescu, Radu and Mirhosseini, Hamed and Ilieva, Fidanka and Mihajlov, Ljupco and Dimovska, Violeta and Kovacevik, Biljana and Gulaboski, Rubin and Matthaus, 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. ISSN 2193-4126

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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. Keywords: Bioactive compounds, extracts, cold-pressed oils, nutty fruits, antiradical activity, antimicrobial activity

Item Type: Article
Subjects: Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Sanja Kostadinovik
Date Deposited: 13 Aug 2018 10:33
Last Modified: 13 Aug 2018 10:33
URI: http://eprints.ugd.edu.mk/id/eprint/20302

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