Petroselinic fatty acid (PeFA) is considered a rare fatty acid and one of the most important fatty acids in the Apiaceae family. Its content varies depending on plant species, geographical origin, extraction method, ripeness, etc. Indeed, reported levels of petroselinic fatty acid range from 10.4 to 75.6% (in anise seed oil), 1 to 81.9% (in coriander seed oil), 28.5 to 57.6% (in caraway seed oil), 49.4 to 75.6% (in celery seed oil), 41.3 to 61.8% (in caraway seed oil), 79.9 to 87.2% (in dill seed oil), 43.1 to 81.9% (in fennel seed oil), and 35 to 75.1% (parsley seed oil). In this review, we also show current knowledge about genes encoding biosynthesis, from the desaturation of 16:0-ACP to petroselinic acid stored in triacylglycerol in the seeds. Furthermore, petroselinic acid is not related to the synthesis of ABA. PeFA was successfully isolated from Apiaceae family plant seeds in order to study their reactivity and biological activities. Several investigations showed that this fatty acid has a wide range of biological potentials, including antidiabetic, antibacterial, and antifungal activities. In cosmetics, PeFA alone or in association with other active compounds has interesting applications as an anti-inflammatory agent for the treatment of skin, hair, and nail disorders.

Enhancement of the oxidative stability of cactus seeds oil by blending with moringa seeds oil was investigated during storage period for four weeks at 50 °C. Blends (25, 50 and 75%) of moringa seeds oil with cactus seeds oil were prepared. Fatty acids composition, induction period, peroxide value, specific extinction coefficients (K232 and K270) and tocopherols were studied. Blending moringa seeds oil with cactus seeds oil at 25:75% increases the induction period to 4.06 h while it was 3.16 h in 100% cactus seeds oil. Peroxide values decreased due to increase moringa seeds oil amount in blends. Also, adding moringa seeds oil to cactus seeds oil caused a decrease in K232 and K270 values during the storage period in comparison with 100% cactus seeds oil. α-tocopherol values decreased during storage for all oil blends, while the content of γ-tocopherol in all samples (except moringa seeds oil) increased during storage period reaching the highest level after the third week then it started to decrease. Therefore, the obtained results provided a potential approach to utilize moringa oil to increase the oxidative stability of edible oils.

Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of argan oil prepared from sub-quality kernels is not known. In the present paper, the physicochemical quality, oxidative stability indices, and bioactive compounds of refined argan oil (RAO) obtained from sub-quality kernels and virgin argan oil (VAO) were compared and evaluated over a period of storage of 12 weeks at 60 °C. Quality parameters consisted of free fatty acids (FFAs), peroxide value (PV), p-anisidine value (p-AV), UV extinction coefficients (K232 and K270), total oxidation, iodine and saponification values, induction time, fatty acid composition, and tocopherol content. Our outcomes reveal that the combined effects of refining and storage generally resulted in high values of the routinely measured quality indices, including FFA, p-AV, K270, K232, and PV. Likewise, refining reduced the levels of individual tocopherols and unsaturated fatty acids (USFAs) but increased saturated fatty acids (SFAs). Similar trends were observed under storage with decreased levels of tocopherols and high SFA for both RAO and VAO. Storage also resulted in an increased level of USFAs in the case of RAO but not in VAO. The obtained results show that RAO was more sensitive to oxidation than VAO. At room temperature, RAO had a shorter induction time of six months, implying that RAO will have a shorter shelf life compared to VAR. Thus, such instability means that the refining process for argan oil must be carried out with great care, and this oil needs to be protected once refined.

Argan oil (AO) is a globally reputed vegetable oil thanks to its nutritional and cosmetic value. AO oxidation induces changes that result in a low quality. In this research, we aimed at fortifying AO using saffron stigmas powder (SSP) and assessing its quality. Dried and grounded saffron stigmas were added to AO at three different concentrations (0.2, 0.5, and 1%). All enriched AOs were stored for six consecutive months under two conditions, namely, light and darkness. Quality indices including free fatty acids (FFA), peroxide value (PV), and specific extinction coefficients K232 and K270 as well as profiling of fatty acids, sterols, and tocopherols were monitored on a monthly basis. Our outcomes reveal that the addition of SSP improved AO oxidation parameters by significantly decreasing ( ) FFA, PV, K232, and K270 of enriched AO (EAO) as compared to unenriched AO (UAO) especially when AO samples are stored in darkness. Such decrease of oxidation parameters was SSP dose-dependent as a general trend. However, AO enrichment did not induce significant changes ( ) in fatty acid and sterol profiles. Furthermore, the quality parameter values of EAO and UAO did not exceed the limits set by the Moroccan standard throughout the storage period. Sensory analysis results indicate that EAO showed a low rancidity but high scores of saffron smell, flavor, and color as compared to UAO especially with SSP 1%. In conclusion, AO enrichment using SSP could be used to improve AO oxidative stability and its nutritional value.

Physicochemical parameters, nutritional composition and therapeutic effect of Opuntia ficus-indica seed oil extracted by different standard extraction techniques were reviewed. Cactus seeds contain between 3.4 and 14.4% oil with linoleic acid and oleic acid as major fatty acids. The most prominent triacylglycerols are trilinolein (LLL), dilinoleic-monoolein (LLO), dilinoleic-monopalmitin (LLP) and dioleinic-monolinolein (OOL). γ-tocopherol amounts to 90% and higher of the total tocopherols. The main phytosterol is β-sitosterol varying from 71.6% to 79.1% of the total content (0.9–16.06 g/kg). The most dominant volatile compounds are aldehydes. Cactus seed oil is rich in phenolic compounds, where vanillin, syringaldehyde, and ferulaldehyde are the main representatives.

The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.