Table 1
Literature data comparing oils from ethanol vs. hexane (results = ethanol − hexane).
| Reference | Seeds | FFA% | PV (Meq O2/kg) |
Fatty acid profile (vs. hexane) |
PL (%) | USM % | Total phenol (mg/kg) |
Tocos (mg/kg) |
Sterols (mg/kg) |
Waxes (mg/kg) |
|
|---|---|---|---|---|---|---|---|---|---|---|---|
| Baülmer et al. | Sunflower press-cake | 0.38 | −13 | −431 | |||||||
| Bhatnagar and Gopala | Indian Niger | 8.46 | −4.5 | ↗ C18:2 (2%) | 3 | 2002 | 161 | 4958 | |||
| Breil et al. | Yarrowia lipolitica | ns | ↗PE, PC | ||||||||
| Loyao et al. | Spent coffee ground | −0.8 | ns | −5 | 306 | ||||||
| Magalhães et al. | Peanut press cake | −0.65 | ↗ C16:0 (0.3%) ↘ C22:0 (0.2%) |
||||||||
| Sanchez et al. | Canola / simple dist. | 0.33 | 3.87 | 56 * | 377 | ||||||
| Canola / multistep | 0.45 | 7.74 | ns | 306 | |||||||
| Santos et al. | Favela seeds | 15.9 | −16 | −62 | |||||||
| Sbihi et al. | Castor Zanzibariensis | 0.14 | −3.89 | ↗ Ric. (2.1%) | 0.02 | −77 | 48 | ||||
| Castor Impala, | 0.31 | −4.04 | ↗ Ric. (3.6%) | 0.0 | 0.08 | −177 | 122 | ||||
| Chaabani et al. | Lentik, ground | ↗ PUFA (2.1%) | 0.15 | ||||||||
| Liauw et al. | Neem seeds | −56 | −2 | ||||||||
| Ayoola et al. | Neem | −0.35 | |||||||||
| Oladipo and Betiku | Moringa kernel, | 2.43 | 0.95 | ↘ ΣMUFA (2.5%) | |||||||
| Bandura et al. | Sunflower cake | −0.3 | −0.2 | ↗ C8:2 (0.25%) | −0.04 | ||||||
| Tir et al. | Sesame | ns | 35 | 384 | |||||||
| Capellini et al. | Rice bran (100%) | 11.2 | −0.37 | 100 | 207 | ||||||
| Rice bran (95%) | 12.6 | 0.27 | 1800 | 252 | |||||||
| Jedidi et al. | Tecoma seeds | 1.9 | −0.5 | ↗ C8:1 (3.6%) | 239 | ||||||
| Number of positive differences | 9 | 3 | 4 | 3 | 5 | 8 | 4 | 0 | |||
| Number of negative differences | 5 | 6 | 2 | 1 | 0 | 4 | 1 | 1 | |||
*: canolol; FA: free fatty acids; MUFA: monounsaturated fatty acids; ns: no significant difference; PC: phosphatidycholine; PE: phosphatidylethanolamine; phenol: phenolic compounds; PL: phospholipids; PUFA: polyunsaturated fatty acids; PV: peroxide value; Ric.: ricinoleic acid; Tocos: tocopherols + tocotrienols; USM: unsaponifiable matter.
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