Physicochemical Properties and Volatile Profiles of Cold-Pressed Trichosanthes kirilowii Maxim Seed Oils

REFERENCES

• Yang, J.; Zhou, C.; Yuan, G.; Li, D. Effects of Geographical Origin on the Conjugated Linolenic Acid of Trichosanthes kirilowii Maxim Seed Oil. Journal of the American Oil Chemists’ Society 2012, 89, 401–407.
   Web of Science ®Google Scholar
• Dat, N.T.; Jin, X.; Hong, Y.S.; Lee, J.J. An Isoaurone and Other Constituents from Trichosanthes kirilowii Seeds Inhibit Hypoxia-Inducible Factor-1 and Nuclear Factor-kB. Journal of Natural Products 2010, 73, 1167–1169.
   PubMed Web of Science ®Google Scholar
• Wu, S.; Xu, T.; Akoh, C.C. Effect of Roasting on the Volatile Constituents of Trichosanthes kirilowii Seeds. Journal of Food and Drug Analysis 2014, 22, 310–317.
   PubMed Web of Science ®Google Scholar
• Huang, Y.; He, P.; Bader, K.P.; Radunz, A.; Schmid, G.H. Seeds of Trichosanthes kirilowii, An Energy-Rich Diet. Zeitschrift für Naturforschung 2000, 55, 189–194.
   Google Scholar
• Joh, Y.G.; Kim, S.J.; Christie, W.W. The Structure of the Triacylglycerols, Containing Punicic Acid, in the Seed Oil of Trichosanthes kirilowii. Journal of the American Oil Chemists’ Society 1995, 72, 1037–1042.
   Web of Science ®Google Scholar
• Lee, K.W.; Lee, H.J.; Cho, H.Y.; Kim, Y.J. Role of the Conjugated Linoleic Acid in the Prevention of Cancer. Critical Reviews in Food Science and Nutrition 2005, 45, 135–144.
   PubMed Web of Science ®Google Scholar
• Park, Y.; Pariza, M.W. Mechanisms of Body Fat Modulation by Conjugated Linoleic Acid (CLA). Food Research International 2007, 40, 311–323.
   Web of Science ®Google Scholar
• Salas-Salvado, J.; Marquez-Sandoval, F.; Bullo, M. Conjugated Linoleic Acid Intake in Humans: A Systematic Review Focusing on Its Effect on Body Composition, Glucose, and Lipid Metabolism. Critical Reviews in Food Science and Nutrition 2006, 46, 479–488.
   PubMed Web of Science ®Google Scholar
• Pande, G.; Akoh, C.C. Antioxidant Capacity and Lipid Characterization of Six Georgia-Grown Pomegranate Cultivars. Journal of Agricultural and Food Chemistry 2009, 57, 9427–9436.
   PubMed Web of Science ®Google Scholar
• Jing, P.; Ye, T.; Shi, H.; Sheng, Y.; Slavin, M.; Gao, B.; Liu, L.; Yu, L.L. Antioxidant Properties and Phytochemical Composition of China-Grown Pomegranate Seeds. Food Chemistry 2012, 132, 1457–1464.
   PubMed Web of Science ®Google Scholar
• Koski, A.; Psomiadou, E.; Tsimidou, M.; Hopia, A.; Kefalas, P.; Whl, K.; Heinonen, M. Oxidative Stability and Minor Constituents of Virgin Olive Oil and Cold-Pressed Rapeseed Oil. European Food Research and Technology 2002, 214, 294–298.
   Web of Science ®Google Scholar
• Teh, S.S.; Birch, J. Physicochemical and Quality Characteristics of Cold-Pressed Hemp, Flax, and Canola Seed Oils. Journal of Food Composition and Analysis 2013, 30, 26–31.
   Web of Science ®Google Scholar
• Tynek, M.; Pawłowicz, R.; Gromadzka, J.; Tylingo, R.; Wardencki, W.; Karlovits, G. Virgin Rapeseed Oils Obtained from Different Rape Varieties by Cold Pressed Method–Their Characteristics, Properties, and Differences. European Journal of Lipid Science and Technology 2012, 114, 357–366.
   Web of Science ®Google Scholar
• Sun, X.; Li, Q.; Lv, P.; Li, W. Effect of Different Esterification Methods on the Type and Content of Octadecatrienoic Acid in Trichosanthes kirilowii Maxim Seed Oil. Modern Food Science and Technology 2013, 29, 647–650.
   Google Scholar
• Dhibi, M.; Flamini, G.; Issaoui, M.; Hammami, M. Volatile Compounds and Oxidative Stability of Pinus halepensis Mill. Seed Oil Under Heating Conditions. International Journal of Food Science and Technology 2012, 47, 1158–1164.
   Web of Science ®Google Scholar
• Zhang, Z.; Wang, L.; Li, D.; Li, S.; Özkan, N. Characteristics of Flaxseed Oil from Two Different Flax Plants. International Journal of Food Properties 2011, 14, 1286–1296.
   Web of Science ®Google Scholar
• Kataoka, H.; Lord, H.L.; Pawliszyn, J. Applications of Solid-Phase Microextraction in Food Analysis. Journal of Chromatography A 2000, 880, 35–62.
   PubMed Web of Science ®Google Scholar
• Lee, J.; Pangloli, P. Volatile Compounds and Storage Stability of Potato Chips Fried in Mid-Oleic Sunflower Oil. International Journal of Food Properties 2013, 16, 563–573.
   Web of Science ®Google Scholar
• Pradhan, R.C.; Mishra, S.; Naik, S.N.; Bhatnagar, N.; Vijay, V.K. Oil Expression from Jatropha Seeds Using a Screw Press Expeller. Biosystems Engineering 2011, 109, 158–166.
   Web of Science ®Google Scholar
• Martínez, M.L.; Mattea, M.A.; Maestri, D.M. Pressing and Supercritical Carbon Dioxide Extraction of Walnut Oil. Journal of Food Engineering 2008, 88, 399–404.
   Web of Science ®Google Scholar
• Wang, W.; Wang, L.; Jiang, J. Fatty Acid Profile of Trichosanthes kirilowii Maxim. Seed Oil. Chemical Papers 2009, 63, 489–492.
   Web of Science ®Google Scholar
• Małecka, M. Antioxidant Properties of the Unsaponifiable Matter Isolated from Tomato Seeds, Oat Grains, and Wheat Germ Oil. Food Chemistry 2002, 79, 327–330.
   Web of Science ®Google Scholar
• Tengku Rozaina, T.M.; Birch, E.J. Physicochemical Characterisation and Oxidative Stability of Refined Hoki Oil, Unrefined Hoki Oil and Unrefined Tuna Oil. International Journal of Food Science and Technology 2013, 48, 2331–2339.
   Web of Science ®Google Scholar
• Tan, C.; Man, Y.C. Differential Scanning Calorimetric Analysis of Edible Oils: Comparison of Thermal Properties and Chemical Composition. Journal of the American Oil Chemists’ Society 2000, 77, 143–155.
   Web of Science ®Google Scholar
• Schieberle, P.; Grosch, W. Potent Odorants of Rye Bread Crust-Differences from the Crumb and from Wheat Bread Crust. Zeitschrift für Lebensmittel-Untersuchung und Forschung 1994, 198, 292–296.
   Google Scholar
• Morales, M.; Rios, J.; Aparicio, R. Changes in the Volatile Composition of Virgin Olive Oil During Oxidation: Flavors and Off-Flavors. Journal of Agricultural and Food Chemistry 1997, 45, 2666–2673.
   Web of Science ®Google Scholar