article · Frontiers in Nutrition
This study evaluated the fatty acid profiles, bioactive compound contents, and antioxidant activities across five varieties of niger seed and eight varieties of linseed. Linoleic acid was the primary fatty acid in niger seed oil, making up between 73.3 percent and 76.8 percent of total fatty acids. In linseed oil, linolenic acid predominated, representing 55.7 percent to 60.1 percent. Total phenolic content ranged from 22.4 to 27.9 milligrams gallic acid equivalent per gram in niger seed and 20.5 to 25.4 in linseed. Carotenoid levels and antioxidant capacities also varied significantly among varieties in both crops, with the Fogera niger seed variety and the Chilalo linseed variety demonstrating the highest ferric reducing antioxidant power. Both crops showed strong potential as natural sources of antioxidants, with notable genetic diversity suitable for breeding programmes.
Consumers and food manufacturers are increasingly seeking natural alternatives to synthetic food additives. By identifying oilseed varieties with exceptionally high antioxidant capacities and desirable fatty acid profiles, this research highlights how specific crop varieties can provide healthy vegetable oils and useful natural compounds for food preservation and human nutrition.
The findings are relevant to plant breeders and the food processing industry seeking natural antioxidant additives to replace synthetic chemicals. This work represents early-stage laboratory characterisation, identifying specific high-performing cultivars such as Fogera niger seed and Chilalo linseed. Moving toward commercial application would require targeted crop breeding, scaled extraction trials, and stability testing within food formulations.
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Fatty acid composition and antioxidant content are major determinants of vegetable oil quality. Antioxidants are important food components, and there is an increasing interest of replacing synthetic antioxidants with those from natural sources for food industry. The objective of this study was to evaluate fatty acid composition, total phenolic, carotenoid and chlorophyll contents, and antioxidant capacity of different varieties of two oilseed crops. Five niger seed and eight linseed varieties were used. For the analysis of fatty acid composition of the seed oil, gas chromatography method was used. Standard methods were used for total phenolic, carotenoid and chlorophyll contents, and antioxidant properties. In niger seed oil, linoleic acid (C18:2) was the dominant fatty acid, accounting for 73.3% (variety Esete ) to 76.8% (variety Ginchi ) of the total fatty acids. In linseed oil, linolenic acid (C18:3) was the dominant fatty acid accounting for 55.7 (variety Chilalo ) to 60.1 (variety Belaye-96 ). The total phenolic content ranged from 22.4 mg GAE/g (variety Esete ) to 27.9 mg GAE/g (variety Ginchi ) in niger seed and from 20.5 mg GAE/g (variety Belay-96 ) to 25.4 mg GAE/g (variety Ci-1525 ) in linseed. In niger seed, variety Fogera had the highest values for FRAP and radical scavenging activity. The carotenoid content also showed significant variation among the varieties ranging from 2.57 ( Esete ) to 8.08 ( Kuyu ) μmol/g for niger and 4.13 ( Tole ) to 8.66 ( Belay-96 ) μmol/g for linseed. The FRAP assay showed that variety Fogera of niger seed and variety Chilalo of linseed came on top among their respective varieties with values of 57.2 and 30.6, respectively. Both niger seed and linseed were shown to be rich in bioactive compounds. However, significant variation was observed among the varieties of each crop and among the two crops in their total phenolic and carotenoid contents as well as ferric reducing potential and radical scavenging capacity. Principal component analysis revealed the presence of more than one group in both niger seed and linseed. Hence, genetic variation among the varieties should be utilized for improving their desirable characteristics through breeding. Both oil crops can be used as the source of antioxidants for replacing synthetic compounds.
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DOI: 10.3389/fnut.2021.674882
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