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Journal of Food Measurement and Characterization

, Volume 12, Issue 4, pp 2545–2552 | Cite as

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

  • Sanja Kostadinović VeličkovskaEmail author
  • Galaba Naumova Letia
  • Maja Čočevska
  • Ludger Brühl
  • Radu Silaghi-Dumitrescu
  • Hamed Mirhosseini
  • Fidanka Ilieva
  • Ljupčo Mihajlov
  • Violeta Dimovska
  • Biljana Kovacevič
  • Rubin Gulaboski
  • Bertrand Matthäus
Original Paper
  • 99 Downloads

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 

Notes

Acknowledgements

This work was supported by the project with title “Bioactive components, antioxidant and antimicrobial activity of extracts from fruits and Mentha” financed by University “Goce Delčev”, Štip, Macedonia.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Research involving human and animal participants

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Sanja Kostadinović Veličkovska
    • 1
    • 2
    • 3
    Email author
  • Galaba Naumova Letia
    • 1
  • Maja Čočevska
    • 3
  • Ludger Brühl
    • 2
  • Radu Silaghi-Dumitrescu
    • 1
  • Hamed Mirhosseini
    • 4
  • Fidanka Ilieva
    • 3
  • Ljupčo Mihajlov
    • 3
  • Violeta Dimovska
    • 3
  • Biljana Kovacevič
    • 3
  • Rubin Gulaboski
    • 3
  • Bertrand Matthäus
    • 2
  1. 1.Faculty of Chemistry and Chemical EngineeringBabeş-Bolyai UniversityCluj-NapocaRomania
  2. 2.Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-InstitutDetmoldGermany
  3. 3.Faculty of AgricultureUniversity “Goce Delčev”ŠtipMacedonia
  4. 4.Department of Food Technology, Faculty of Food Science and TechnologyUniversity Putra MalaysiaSerdangMalaysia

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