Comparative Study of Volatile and Fatty Acid Profiles of Four Different Iranian Seed Oil Types
European Journal of Lipid Science and Technology, cilt.128, sa.6, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 128 Sayı: 6
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/ejlt.70126
- Dergi Adı: European Journal of Lipid Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, BIOSIS, Chemical Abstracts Core, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO), Materials Science & Engineering Collection (ProQuest), Pharma Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: chemometric discrimination, cold-pressed oils, flavor chemistry, lipid composition, sensory quality
- Çukurova Üniversitesi Adresli: Evet
Özet
The fatty acid (FA) profile, aroma compounds and odor activity values (OAVs) of four Iranian seed oils including sesame (SM) (Sesamum indicum L.), black cumin (BC) (Nigella sativa L.), cannabis/hemp (CB) (Cannabis sativa L.), and linseed (LS) (Linum usitatissimum L.) oils were studied using gas chromatography–mass spectrometry (GC–MS). FAs were analyzed by GC equipped with a flame ionization detector, and purge and trap extraction (PTE) was employed to isolate the volatile compounds. The SM, BC, CB, and LS oil samples contained 31 923, 473 186, 182 054, and 34 057 µg/kg of volatile components, respectively. A total of 42 volatile compounds showed OAVs > 1. The highest OAV values were found to belong to isopulegone in the BC sample and to 3-octanol in the CB sample. The predominant FA identified in BC and CB oils was linoleic acid, while oleic acid was predominant in SM oil and linolenic acid in LS oil. Principal component analysis (PCA) was used to categorize the seed oil samples according to their FA and aroma profiles, and the results showed that each seed oil had distinct properties and was placed in a different group. Practical Application: The findings can guide food manufacturers in selecting appropriate seed oils for flavoring and nutritional enrichment. The chemometric fingerprinting approach offers a reliable tool for authenticity verification, while the distinct fatty acid compositions support targeted use in nutraceutical and cosmetic formulations. The analytical methodology can further serve as a reference for standardizing seed oil quality assessment protocols.