1010thth

Central European Congress on Food (CEFood) Central European Congress on Food (CEFood) 1010thth

-- 1111thth

June, 2021 Sarajevo, June, 2021 Sarajevo,

Bosnia and HerzegovinaBosnia and Herzegovina

Faculty of Agriculture and Food Sciences University of Sarajevo

FATTY ACID PROFILE OF SPICE SEED OILS: EFFECT OF SEED TYPE AND EXTRACTION METHOD

Obranović, M.1*, Repajić, M.1, Kruk, V.1, Tonković, P.1, Medved, A.M.1, Balbino, S.1, Dragović-Uzelac, V.1

1Faculty of Food Technology and Biotechnology, University of Zagreb; (*mobran@pbf.hr)

INTRODUCTION Spices are traditionally used to naturally enhance and modify the flavor and color of various foods and beverages, as well as for the-

ir antioxidant and antimicrobial properties. The seeds of Apiaceae are used in traditional medicine to prevent and treat various diseases of the di-gestive and endocrine systems, mainly related to their ability to facilitate digestion and relieve flatulence (Sayed-Ahmad et al., 2017). In addition, many authors have shown their hypoglycemic, hypolipidemic, antimicrobial, hepatoprotective and anticancer activity (Acimovic et al., 2015), which confirms the potential application of seed spices and their extracts in functional food and pharmaceutical and cosmetic industries. The aim of this study was to investigate the potential of Apiaceae seeds - bitter fennel (Foeniculum vulgare Mill. var. vulgare), anise (Pimpinella anisum L.) caraway (Carum carvi L.) and coriander (Coriandrum sativum L.) as sources of oil with uniqe fatty acids profile.

Foeniculum vulgare Pimpinella anisum Carum carvi Coriandrum sativum

EXPERIMENTAL

Plant material: ground dry seeds - fennel, caraway, coriander, star anise

1. Oil extraction: accelerated solvent extraction (ASE) at 25 and 100 °C; 10 min, 2 cycles; Soxhlet extraction (SE); 8h; agitation-assisted extraction at 25 °C (AE); 30 min, 3 rounds; hexane extracts evaporation under vacuum at 60 °C 16 oil samples

2. Fatty acids profile: gas chromatography - FID

3. Statistical analysis: multifactorial analysis of variance (ANOVA), (p≤0.05)

RESULTS AND DISCUSSION Saturated fatty acids composition (% of total) in oils obtained from Apiaceae seeds by different extraction methods.

SE – Soxhlet extraction; AAE – agitation-assisted extraction; PLE/25 – pressurized liquid extraction at 25 °C; PLE/100 – pressurized liquid extraction at 100 °C. Results are presented as LS means±standard errors (n=8). *Statistically significant variation at p≤0.05. Values with different letters are statistically different at p≤0.5. ** Sum of petroselinic (C18:1n12) and oleic (C18:1n9) fatty acid

Source of variation

C6:0 C10:0 C12:0 C16:0 C18:0 C20:0 C22:0 Σ saturated*

Seed species

p<0.01* p<0.01* p<0.01* p<0.01* p<0.01* p<0.01* p=0.22 p<0.01*

Fennel 0.11b±0.42 0.81a±0.09 24.63a±1.74 3.14a±0.24 1.13a±0.03 0.17a±0.00 0.05a±0.09 30.19a±1.75

Anise 0.02b±0.42 0.06b±0.09 26.56a±1.74 3.17a±0.24 0.72c±0.03 n.d.(0.00d±0.00) 0.21a±0.09 30.86a±1.75

Caraway 6.20a±0.42 0.04b±0.09 21.66a±1.74 2.14b±0.24 0.95b±0.03 0.15b±0.00 0.24a±0.09 31.58a±1.75

Coriander 0.19b±0.42 0.18b±0.09 0.22b±1.74 3.35a±0.24 0.71c±0.03 0.09c±0.00 0.03a±0.09 4.86b±1.75

Extraction method

p=0.10 p=0.04* p<0.01* p=0.31 p<0.01* p=0.03* p=0.16 p<0.01*

SE 0.77a±0.42 0.07b±0.09 10.80c±1.74 2.69a±0.24 0.98a±0.03 0.10ab±0.00 0.25a±0.09 15.85c±1.75

AAE 1.60a±0.42 0.25ab±0.09 14.85bc±1.74 3.30a±0.24 0.92ab±0.03 0.10ab±0.00 0.04a±0.09 21.19bc±1.75

PLE/25 2.25a±0.42 0.42a±0.09 25.86a±1.74 2.78a±0.24 0.76c±0.03 0.09b±0.00 0.22a±0.09 32.49a±1.75

PLE/100 1.90a±0.42 0.35ab±0.09 21.56ab±1.74 3.04a±0.24 0.84bc±0.03 0.11a±0.00 0.02a±0.09 27.96ab±1.75

Grand mean 1.63 0.27 18.27 2.95 0.88 0.10 0.13 24.37

Source of variation

C14:1 C16:1 C18:1** C18:2n6 C18:3n3 C18:3n6 C20:1n9 Σ unsaturated*

Seed species

p<0.01* p<0.01* p<0.01* p<0.01* p<0.01* p<0.01* p<0.01* p<0.01*

Fennel 0.60b±0.06 0.09c±0.02 60.20b±1.35 8.52d±0.54 0.29b±0.01 0.04b±0.02 0.04b±0.01 69.81b±1.75

Anise 0.94a±0.06 0.35a±0.02 50.02c±1.35 17.25b±0.54 n.d. (0.00d±0.01) 0.46a±0.02 0.10a±0.01 69.14b±1.75

Caraway 0.03c±0.06 0.10c±0.02 43.62d±1.35 24.15a±0.54 0.34a±0.01 0.10b±0.02 0.06b±0.01 68.42b±1.75

Coriander n.d.(0.00c±0.06) 0.22b±0.02 81.07a±1.35 13.63c±0.54 0.11c±0.01 0.04b±0.02 0.04b±0.01 95.14a±1.75

Extraction method

p<0.01* p=0.24 p<0.01* p<0.01* p<0.01* p=0.05 p=0.31 p<0.01*

SE 0.23b±0.06 0.21a±0.02 65.22a±1.35 18.02a±0.54 0.34a±0.01 0.18a±0.02 0.06a±0.01 84.15a±1.75

AAE 0.30ab±0.06 0.19a±0.02 61.61a±1.35 16.33b±0.54 0.29b±0.01 0.12a±0.02 0.05a±0.01 78.81b±1.75

PLE/25 0.53a±0.06 0.16a±0.02 52.43b±1.35 13.94d±0.54 0.26c±0.01 0.20a±0.02 0.07a±0.01 67.51d±1.75

PLE/100 0.51a±0.06 0.20a±0.02 55.65b±1.35 15.25c±0.54 0.31b±0.01 0.14a±0.02 0.07a±0.01 72.04c±1.75

Grand mean 0.39 0.19 58.73 15.89 0.18 0.16 0.06 75.63

Total of 18 individual fatty acid methyl esters from seed oils of Apiaceae were detected (amounts <0.1%, were omitted from tables). Results showed significant variation depending on the Apiaceae species. Fennel, anise and caraway seed oils contained 30.19, 30.86 and 31.58% of saturated acids, respectively, while their content in coriander seed oil was only 4.86%. Although the sum of petroselinic and oleic acids was determined to be dominant in all Apiaceae seed oils studied, significantly higher LS mean values (81.07%) were measured in coriander seed oils. Fennel seed oil contained 60.20% petroselinic and oleic fatty acids which is quite low compared to the study of Matthäus and Musazcan Özcan (2015) who reported 80.5%. Among all the members of the Apiaceae family, cara-way seed oil had the lowest average values of petroselinic and oleic acids (43.62%).The second most abundant fatty acid in fennel and anise seed oils was lauric acid, which was also present in high amounts in caraway, but it was low in coriander (0.22%). Caproic fatty acid (C6:0) was characteristic for caraway seed oil (6.20%) and it was significantly lower in seed oils of other species. This fatty acid is very atypical of vegetable oils and is rarely found, usually in trace amounts. Although it can be obtained from palm or coconut oil by fractional distillation, its content in these sources does not exceed 1%.

CONCLUSION • Seeds of Apiaceae generally possess great potential for the production

of lipid extracts with high nutraceutical and pharmaceutical functiona-lity, however, significant differences were found among species.

• Hgh-pressure effect did not provide satisfactory amounts of bioactive compounds. In addition, ASE also caused a relative increase in lauric fatty acid content and a proportional decrease in the sum of petroseli-nic and oleic fatty acids, which was shown to be related to the lower extractability of C18:1 fatty acids by methods with lower total extracti-on efficiency.

• This study demonstrate the high potential of ASE in modulating, fracti-onating and concentrating bioactive molecules of Apiaceae lipid extra-cts and provide an excellent basis for future research.

REFERENCES

Acimovic M, Kostadinović L, Teodosin Popović S, Dojčinović N, 2015. Apiaceae seeds as functional food. Journal of Agricultural Sciences, Belgrade, 60, 237–246. https://doi.org/10.2298/JAS1503237A

Matthäus B, Musazcan Özcan M, 2015. Oil content, fatty acid composition and distributions of vitamin-E-active compounds of some fruit seed oils. Antioxidants, 4(1), 124–133.

Sayed-Ahmad B, Talou T, Saad Z, Hijazi A, Merah O, 2017. The Apiaceae: Ethnomedicinal family as source for indus-trial uses. Industrial Crops and Products, 109, 661–671.

This work was supported by the Croatian Science Foundation project „Isolation and encapsulation of bioactive molecules of wild and cultivated nettle and fennel and effects on organism physio-logy“ (HRZZ IP-01-2018-4924) https://plantbiopower.com