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Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1614–1623 | Cite as

Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia

  • Sanja Kostadinović Veličkovska
  • Augustin Catalin Moţ
  • Saša Mitrev
  • Rubin Gulaboski
  • Ludger Brühl
  • Hamed Mirhosseini
  • Radu Silaghi-Dumitrescu
  • Bertrand Matthäus
Original Article

Abstract

The bioactive compounds and “in vitro” antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in “sweet” and “bitter” apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3%, respectively. The most dominant fatty acid in paprika seed oil was polyunsaturated linoleic acid with abundance of 69.6 ± 2.3%. The most abundant tocopherol was γ-tocopherol with the highest quantity in sesame seed oil (57.6 ± 0.1 mg/100 g oil). Paprika seed oil, sesame seed oil and sweet apricot oil were the richest source of phytosterols. DPPH assay was the most appropriate for the determination of the antioxidant activity of cold-pressed sunflower oil due to high abundance of α-tocopherol with a level of 22.8 ± 1.1 mg/100 g of oil. TEAC assay is the best for the determination of the antioxidant activity of sesame seed oil and paprika seed oils as the richest sources of phenolic compounds. β-carotene assay was the most suitable assay for oils obtained from high pigmented plant material. Triacylglycerols and phytosterol profiles can be used as useful markers for the origin, variety and purity of the oils.

Keywords

Cold-pressed “Filla” oils Fatty acids Vitamin-E-active compounds Phytosterols TAGs Antioxidant activity 

Notes

Acknowledgement

Financial support from Deutscher Akademischer Austausch Dienst (DAAD) for Sanja Kostadinović Veličkovska as a participant in the program “Academic Reconstruction of South Easter Europe” is gratefully acknowledged.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Sanja Kostadinović Veličkovska
    • 1
    • 2
    • 3
  • Augustin Catalin Moţ
    • 1
  • Saša Mitrev
    • 2
  • Rubin Gulaboski
    • 2
  • Ludger Brühl
    • 3
  • Hamed Mirhosseini
    • 4
  • Radu Silaghi-Dumitrescu
    • 1
  • Bertrand Matthäus
    • 3
  1. 1.Faculty of Chemistry and Chemical EngineeringBabeş-Bolyai UniversityCluj-NapocaRomania
  2. 2.Faculty of AgricultureUniversity “Goce Delčev”ŠtipMacedonia
  3. 3.Federal Research Institute for Nutrition and Food, Department for Safety and Quality of CerealsMax Rubner-InstitutDetmoldGermany
  4. 4.Department of Food Technology, Faculty of Food Science and TechnologyUniversity Putra Malaysia (UPM)Sri SerdangMalaysia

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