| Title |
Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3050-0 |
| Pubmed ID | |
| Authors |
Sanja Kostadinović Veličkovska, Augustin Catalin Moţ, Saša Mitrev, Rubin Gulaboski, Ludger Brühl, Hamed Mirhosseini, Radu Silaghi-Dumitrescu, Bertrand Matthäus |
| 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. |
Mendeley readers
The data shown below were compiled from readership statistics for 33 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 33 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 5 | 15% |
| Student > Bachelor | 4 | 12% |
| Professor | 4 | 12% |
| Student > Ph. D. Student | 3 | 9% |
| Student > Master | 2 | 6% |
| Other | 5 | 15% |
| Unknown | 10 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 9 | 27% |
| Chemistry | 4 | 12% |
| Chemical Engineering | 2 | 6% |
| Biochemistry, Genetics and Molecular Biology | 1 | 3% |
| Unspecified | 1 | 3% |
| Other | 2 | 6% |
| Unknown | 14 | 42% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#210,601
of 330,047 outputs
Outputs of similar age from Journal of Food Science and Technology
#32
of 87 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
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We're also able to compare this research output to 87 others from the same source and published within six weeks on either side of this one. This one is in the 24th percentile – i.e., 24% of its contemporaries scored the same or lower than it.